Marinated Beef Tenderloin
Broccoli Rice Strata With Cashews
Creamy Crabbies
Golden Split Pea and Sweet Potato Soup
Make ahead ideas
Mexican Lasagna
Almond Chicken Casserole
Overnight French Toast
making pasta in advance
Sour Cream Chicken
More make ahead ideas
Overnight Coffee Cake
Sesame Lemon Chicken
Acorn Squash Stuffed with Sausage and Apples
Almond Chicken Casserole
Myra's Marinated Mushrooms
Brie and Herb Cheeses in Pastry
Minnie and Aunt Pete's Yeast Rolls
Easy One-Dish Ham Bake
Marinade for Lamb or Goat
Ginger Marinade
Lemon Mushroom Dressing
Crock Pot Recipe For Pork Chops
Peaches 'n Cream Cheesecake
Peach Mess
Quick and Easy Cookie Mix
Quick and Easy Cookies
Layered Cookie Mix in a Jar
Layered Cookies

Betsy, NY (9:06:51 pm) :
From: leig@aol.com (LeiG)
Newsgroups: rec.food.cooking

MARINATED BEEF TENDERLOIN
from:Better Homes and Gardens after work cook book

1/2 cup catsup
1 envelope italian salad dressing mix
1 teaspoon prepared mustard
1/4 teaspoon Worchestershire sauce
1/8 teaspoon ground pepper
1 two pound beef tenderloin

Advance Preparation: Combine catsup, dressing mix, mustard, worcestershire
sauce, pepper and 1/2 cup water. Pierce meat with fork on all sides. Place
meat in plastic bag. set in a deep bowl. Add marinade to bag, Close and
refridgerate up to 24 hours.Occasionally press bag against meat to
distribute marinade.

Before Serving: remove meat from bag, reserving marinade. Roast meat on
rack in shallow roasting pan at 425 deg F till desired doneness. allow
about 50 minutes for rare (140 deg F) and about 60 minutes for medium (160
Deg F). Baste occasionally with reserved marinade. Heat remains of
marinade. Spoon marinade over sliced meat. Serves 4-6

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Betsy, NY (9:08:37 pm) :
From: Janie McKinney (aquila@earthlink.net)
Newsgroups: rec.food.recipes

adapted from Creme de Colorado Cookbook, Junior League of Denver

BROCCOLI RICE STRATA WITH CASHEWS

1 1/2 cups brown rice, raw (will expand when cooked--this is the measure of
rice before cooking)
2 tablespoons vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
1/2 teaspoon dried dill weed (1/2 tablespoon if using fresh)
1 teaspoon dried thyme (1 tablespoon if using fresh)
1 teaspoon dried oregano (1 tablespoon if using fresh)
1/2 bunch parsley, minced
1/2 pound mushrooms, sliced
1 green bell pepper, thinly sliced
2 pounds broccoli, cut into flowerets with tough stalks discarded
1/2 cup unsalted cashews
1/2 pound Gruyere cheese, shredded
1/4 cup freshly grated Parmesan cheese
1 pint sour cream, at room temperature

Cook the 1 1/2 cups of brown rice according to package directions. In large
skillet, heat oil and saute onion and garlic with dill, thyme and oregano.
When vegetables are tender, add parsley, mushrooms and green pepper.
Continue cooking for 2 minutes, then stir in broccoli. Saute until broccoli
is crisp-tender. Add nuts and remove from heat.

Spread rice over bottom of a 9x13 baking dish. Cover with vegetable
mixture. Sprinkle with both cheeses and cover with sour cream. (If you are
making this ahead, cover and refrigerate at this point.)

Bake at 350 degrees for 20 minutes (30 minutes if you made it ahead and
refrigerated it) or until mixture is bubbling and cheese is melted.

Makes 10 servings.

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Betsy, NY (9:09:52 pm) :
From: tschiele@netdirect.botcatcher.net (Pulliam-Schiele)
Newsgroups: rec.food.cooking

These freeze beautifully and are soooo good! (They were originally
called Creamy Crabmeat in Toast Cups, but over the years got nicknamed
"Creamy Crabbies.")

Creamy Crabbies

Recipe By : Anne Hughes
Serving Size : 30
Categories : Appetizers

2 loaves white bread -- Pepperidge Farm - Thin Sliced
1 cup butter or margarine -- melted
1/4 cup flour
1 1/2 cups milk
1 cup cheddar cheese -- shredded
1 7 1/2 oz can crabmeat -- drained and flaked
1 tablespoon green onion -- minced
1 teaspoon lemon rind -- grated
1 tablespoon lemon juice
2 tablespoons parsley -- minced
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
dash tab

Preheat oven to 450F. Cut circles from bread, about 2 3/4" round.
Brush rounds on both sides with butter and press into tiny muffin-pan
cups. Bake for 5 mins. or until golden brown.

Melt butter in a medium-sized saucepan. Stir in flour and cook until
bubbly, about 1 min. Stir in milk and continue to cook, stirring
constantly until thickened and bubbly. Stir in cheese until melted.
Add crabmeat. Fill toast cups with 1 tablespoon of the mixture.

May be frozen at this point.

Bake frozen cups in hot oven (400F) for 15 mins. or until piping hot.

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Betsy, NY (9:15:56 pm) :
Title: Golden Split Pea and Sweet Potato Soup
Categories: Soups, Vegetarian, Ovo-lacto, Moosewood
Yield: 6 servings

1 tb Vegetable oil
1 Onion; chopped
1 Jalapeno chili
-- seeded and minced
1 tb Minced fresh ginger
2 ts Ground cumin
2 ts Ground coriander
1/2 ts Turmeric
1/4 ts Ground cinnamon
7 c Water (or more)
1 lg Sweet potato; peeled, diced
1 1/2 c Dried yellow split peas
6 tb Nonfat yogurt
6 Lime slices
Fresh cilantro; chopped

Heat oil in heavy large saucepan over medium-high heat. Add onion and
chili; saute until tender, about 5 minutes. Stir in ginger and next 4
ingredients and cook 1 minute. Mix in 7 cups water, sweet potato and peas.
Bring mixture to boil. Reduce heat to medium-low, cover and simmer until
potato and split peas are very tender, about 1-1/2 hours.

Whisk soup vigorously for smoother texture. Thin with additional water if
necessary. Season with salt and pepper. (Can be prepared 1 day ahead.
Refrigerate.) Return soup to simmer. Ladle soup into bowls. Top each with 1
tablespoon yogurt, lime slice and cilantro and serve.

Per Serving: calories, 254.97; fat, 3.18 g; sodium, 26.07 mg; cholesterol,
28 mg

Source: The Moosewood Collective, Ithaca NY (Bon Appetit, Jan.1992) Typed
for you by Karen Mintzias

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Betsy, NY (9:21:44 pm) :
From: flewellen.1@postbox.acs.ohio-state.edu
Newsgroups: rec.food.cooking

Grilled chicken salad
1. Marinate the night before in your favorite mixture, mine is a good for
your heart mix, mixed with a little soy sauce.
2. Pull out the "salad in a bag" and chop any onions, cucumbers, mushrooms
or whatever else you like, the night before.
3. Come home grill the chicken, get out the salad mix add a little cheese
(my fave) and some garlic toast.

Salisbury steak
1. grill extra hamburgers, say maybe on a Saturday when you are already at
the grill.
2. Freeze any unused burgers.
3. Buy a can of already made gravy (I suggest Heinz savory brown).
4. Put the hamburgers in a pan with the gravy until the hamburger is hot &
the gravy is boiling slowly, you don't want to evaporate the gravy.
5. I make my mashed potatos ahead of time, the night before of that morning
& refrigerate.
6. serve with vegetables out of the can, or frozen.

Chicken pot pie
1. I use bisquick for the crust/topping.
2. Open a can of cooked chicken breast, or you can boil/bake your own.
3. Cook fresh/frozen carrots,peas & potatos in chicken bouillon/water
mixture and add one can of cream of celery. Combine in a glass baking dish
with the chicken and stir. I use about 2/3 bouillon cubes to about 1 cup of
water.
4. Pour the bisquick mix over the chicken/vegetable mix and bake until the
bisquick mix is tan/light brown.

Shish kabobs
1. Marinate the chicken/pork/beef the night before, again mine is the good
for your heart mix and soy.
2. The next day when you are ready to grill, chop your onions, mushrooms,
peppers or whatever else you like on your shish kabob.
3. While you are grilling the shish kabobs prepare your rice.
4. Serve the shish kabob over rice with your favorite sauce.
5. I usually serve a vegetable along with it.

Any of the marinades I said to do overnight can be done in your 1 to 3 hour
time frame, it depends on your meat.

Baked manicotti
1. It is quick just read the directions on the back of the package. Actually
almost any pasta can be done in your time frame.

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Betsy, NY (9:23:28 pm) :
From: wendymc@aol.com (Wendymc)
Newsgroups: rec.food.cooking

One of my favorites, when I go to the mountains (especially if
I am traveling to get there via car and taking food) is cornish
hens. I make them ahead of time. They are wonderful re-warmed,
or served at room temperature. Depending on what I have or feel
like, I will make them with either a wild rice stuffing (wild/brown/
pecan mixture with herbs dried fruit and nuts) or a dilled sausage
bread stuffing.
If you make ahead, simply wrap well and keep cool for the trip.
I always cut the hens in half, and serve with generous amounts
of the stuffing. I also serve a good, creative salad, roasted
asparagus or other green vegetable, a fresh baguette/butter,
and fruit. All can be prepared ahead, and served room temp.
Also, if you use ziplock bags to carry, nothing will take up much
room in your cooler(s), saving space for the much needed wine.
The only thing you really need to do is dress the salad, which
shouldn't be done ahead. It makes a nice,easy, first dinner or
lunch on a trip.

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Betsy, NY (9:26:28 pm) :
From: tamale@primenet.com (Teresa)
Newsgroups: rec.food.recipes

I like this recipe when tomatillos are plentiful as it uses 3 pounds. It
is a tasty recipe:

Mexican Lasagna

Notes: Instead of using the standard tomato sauce this southwestern corn
tortilla lasagna features a tangy, spicy tomatillo sauce

Recipe By: Miguel Ravago: Fonda San Miguel, Austin, Texas
Serving Size: 9

1/2 lb ground chuck
1/2 lb ground pork
4 ozs chorizo, casings removed crumbled
salt and pepper
1 tbsp corn oil plus 3/4 cup for frying
3 med zucchini thinly sliced
1 c fresh or thawed corn kernels
18 corn tortillas
2 c Monterey jack cheese (1/2 lb) shredded
2 c yellow Cheddar cheese (1/2 lb) shredded
6 c Tomatillo Sauce (follows)
2 c sour cream
1 tbsp milk
*Tomatillo Sauce*
3 lbs tomatillos, husked, seeded coarsely chopped
5 cloves garlic coarsely chopped
1/2 c cilantro coarsely chopped

In a large nonstick skillet, cook the chuck, pork and chorizo over
moderately high heat, breaking up the meat with a wooden spoon, until
cooked through, about 12 minutes. Transfer the meat to a strainer and
drain off the excess fat. Spoon the meat into a bowl and season with salt
and pepper.

Wipe out the skillet, add 1 tablespoon of the corn oil and heat. Add
the zucchini and cook over moderate heat, stirring occasionally, until
slightly softened, about 5 minutes. Add the corn to the skillet and cook
until just tender, 2 to 3 minutes. Season with salt and pepper.

In a small skillet, heat the remaining 3/4 cup corn oil over moderate
heat until the oil is shimmering. Using tongs and working with 1 tortilla
at a time, submerge the tortillas in the hot oil for 10 seconds; they
should remain pliable. Transfer to a baking sheet lined with paper towels
to drain.

Preheat the oven to 375 degrees. Lightly oil a 9X13-inch nonreactive
baking dish. Arrange 6 overlapping tortillas in the baking dish. Cover
with 1/2 of the meat mixture, half of the vegetables, 3/4 cup each of the
Monterey Jack and Cheddar cheeses, 1 cup of the Tomatillo Sauce and 3/4
cup of the sour cream. Repeat the layering process with another 6
tortillas, the remaining meat and vegetables, another 3/4 each of the
cheeses, 1 cup of the Tomatillo Sauce and 3/4 cup of the sour cream. Top
with the remaining 6 tortillas. (The lasagna may be assembles up to 2
days ahead and refrigerated, covered. Refrigerate the remaining Tomatillo
Sauce, cheeses and sour cream separately. Let the lasagna stand at room
temperate 2 hours before baking).

Drizzle the lasagna with 1 cup of the Tomatillo Sauce and sprinkle
with the remaining cheeses. Bake for about 50 minutes, until the lasagna
is heated through. Meanwhile warm the remaining Tomatillo Sauce in a
small nonreactive saucepan over moderately low heat.

In a small bowl, combine the remaining 1/2 cup sour cream with the
milk and drizzle over the hot lasagna. Serve with the warm tomatillo
sauce alongside.

Tomatillo Sauce:

Makes about 6 cups
In a large nonreactive saucepan, combine the tomatillos and serranos
with 4 cups of the water and bring to a boil over moderate heat. Reduce
the heat to moderately low and simmer until the tomatillos are tender,
about 12 minutes. Drain, reserving 1/2 cup of the liquid.

Working in batches in a blender or food processor, puree the tomatillo
mixture with the garlic and cilantro and transfer to a bowl. If
necessary, stir in some of the reserved cooking liquid to thin the sauce
to a pouring consistency. Season with salt. (The sauce may be prepared 1
day ahead. Cover and refrigerate.)

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Velma TN (9:28:36 pm) : I looked up one recipe, so I could contribute
something.

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Dee, OK (9:45:31 pm) : ALMOND CHICKEN CASSEROLE

Categories: Poultry, Casseroles, Main dish
Yield: 6 servings

5 c Diced chicken
- (boned, skinned)
1/2 c Mayonaise
1/2 c Plain yogurt
1 cn Cream mushroom soup
2 c Chicken broth
3/4 tb White pepper
1 tb Salt
2 tb Lemon juice
3 tb Chopped onion
4 c Cooked rice
8 oz Can sliced water chestnuts
1 1/2 c Sliced almonds
1 c Chopped celery
2/3 c Butter
3 c Corn flakes

Mix the chicken, mayonnaise, yogurt, soup, broth,
pepper, salt, lemon juice, onion, rice, water
chestnuts, 1 cup almonds, & celery together. Put into
a large buttered casserole dish. Mix 1/2 cup almonds,
the butter, and the corn flakes together and top the
casserole with this mixture. Bake in a pre-heated 350
degree F oven for 35-45 minutes. Serves 4-6
**NOTE** This dish refrigerates well and freezes well
so it can be perparted ahead and stored.
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Risa G., NJ (9:30:20 pm) : Here is a breakfast to put together the night
before:

Overnight French Toast
So Fat, Low Fat, No Fat

8 slices (3/4" thick) french bread
1 c. egg substitute (equal to 4 eggs)
1 c. skim milk
1 T. sugar
1/2 tsp. vanilla extract
1/4 tsp. cinnamon

Place bread in one layer in a 9x13x2 baking dish. Combine
the egg substitute, milk, sugar, vanilla and cinnamon. Beat
well. Pour over the bread; turn each slice of bread to coat
evenly. Cover and refrigerate up to 8 hours.
To serve: Heat a nonstick skillet and dry-fry the bread on
both sides. Serve with hot syrup (light).

1 gram fat per slice
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Betsy, NY (9:34:07 pm) :
This is a good tip:

Subject: Re: making pasta in advance
From: Sharon & Bengt (allorenone@paonline.com)
Newsgroups: rec.food.cooking

In restaurants they cook big batches of pasta then store it in water
with a bit of oil added to keep the pasta from sticking.

You could cook the pasta in advance, cool it so it will stop cooking by
running it under cold water. Then put it in a big ziplock bag and pour
some olive oil into it. Seal up the bag and shake it all round.

In my experience you could store the pasta a week or more this way
without it going sour. It sours if you store it in water but don't
rinse it everyday.

Happy reheating,

Chef Sharon

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Betsy, NY (9:36:46 pm) :
From: jeanette@direct.ca (jeanette)
Newsgroups: rec.food.cooking

SOUR CREAM CHICKEN

This meal can be prepared ahead of time and stored in the fridge. You
need someone to put the chicken in about 2 hours ahead of time, unless
you can preset the oven.

whole frying chicken - (if frozen, defrost all the way through first
by putting it in the fridge or another method you can think of)

cream of mushroom - this is the sauce, so be generous to yourself - 2
cans is usually plenty (this means more rice will be eaten, hmm?)

canned mushrooms - fresh ones can be used as well, if there are any
left. Don't drain the can quite yet.

carrots - slice the carrots at a slight angle like Chinese sausages -
I never seem to have added enough carrots to the recipe.

sour cream - this is the equivalent tenderizer, so don't forget to add
it

1. Take the chicken, and wash. (Inside and outside -- you never know
what they do to chickens. You can skip the soap though.) Pat the
chicken dry.

2. Stuff the chicken with some of the mushrooms. If the chicken seems
a bit dry, you should add some of the mushroom juice.

3. Cover the chicken with Cream of Mushroom soup. If you put two
chickens in a pot, still use only two cans. (that pot is only so big)
Smear the cream of mushroom on the chicken.....

4. Add the carrots on the beside the chicken, right in the cream of
mushroom mess.

5. Put the lid on. Put in oven for about 2 hours at 350ƒF. Check on
the chicken to make sure it isn't drying up when you get back from
skiing. Smear the sour cream all over the chicken and resume cooking.
You can also check if the chicken needs extra cooking time because
usually I only cook ONE chicken at a time.

6. Serve with rice. LOTS of rice is good, because the sauce is REALLY
YUMMY. (Gosh, I wish I could be there. Now I'm hungry) Our family
of "vultures" doesn't usually like to eat rice. On sour cream chicken
night, we make about 6 cups of rice, in comparison to the usual 3*
cups.

** Note: This dish is really good as a reheated leftover. (if there
are any left though) I like taking it to work the next day, and donít
mind eating it for several days if necessary.

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Betsy, NY (9:37:55 pm) :
From: seesa2@aol.com (Seesa 2)
Newsgroups: rec.food.cooking

Make ahead meals are a GREAT idea while you are away.

Chili, Beef or lamb stew and lasagna all freeze well .. If frozen in
small portions (Or husband sized portions) he can pop one into the
microwave, or oven

You can also brown and season ground beef for tacos if he likes that.
Steaks he can toss on the grill too.

As for crockpot.. He can toss chicken into it add some veggies of his
choice, a cup of chicken stock and a cup of wine or water.. a lil garlic
and basil and he has a easy tasty meal.
Pasta and sauce can be made ahead also and frozen seperate in individual
portions
Also Hearty thick soups make a good meal with a salad and fresh bread and
they can be made and frozen easily

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Betsy, NY (9:38:51 pm) :
From: NEXIS@worldnet.att.net
Newsgroups: rec.food.cooking

Without knowing just how much time you have...I'll go ahead and make
these suggestions:
Do ahead. Whenever you have even an hour you can spare to cook,
prepare foods that can be reheated quickly without losing much flavor.
Make a big pot of soup (Once you do the original prep, it doesn't need
much more than a stir during cooking). Divide it into manageable
portions and freeze. Same for stew. Make a roast. If you slow roast,
you barely need to spend any time at all to have a wonderful meal.
Mashed potatoes freeze and reheat extremely well...add some herbs ro
whatever to taste. Leftover roast can be used for hot sandwiches, bbq
beef, etc... Same principle goes for chicken [or turkey]. Roast it,
cut it all up at the same time, use the meat for various meals...use
it for a nice chicken salad, add to packeaged soup in a pinch, reheatr
with a little chicken base and roll in a tortilla with some salsa.
Kind of figure how you'll use it and prepare the meat accordingly.
When my hubby and I were both working, I used to take a couple hours
on Wednesdays (my day off) and prepare things like this for the week.
Made meals fast and still tasty and nutritious.
Finally, when you only have time for a REALLY quick snack, try
to eat something with complex carbs, and not empty calories, so you
won't be starving an hour later. It's just as fast to have some raw
veggies and dip or some Angel Hair {cooks in 3 minutes} with prepared
sauce. Good luck!

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Risa G., NJ (9:39:16 pm) : Another from So Fat, Low Fat, No Fat (my favorite
book lately):

Overnight Coffee Cake

2 c. all purpose flour
1 c. granulated sugar
1 c. firmly packed brown sugar, divided
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon, divided
1 c. low fat buttermilk (1 gram fat per cup)
2/3 c. liquid Butter Buds (or Fleischmans Non Fat Pourable Margarine)
1/2 c. egg substitute
1/2 c. pecans, chopped (optional)

Preheat oven to 350 degrees.

In a mixing bowl, combine the flour, sugar, 1/2 c. of brown sugar,
the baking soda, baking powder, salt, and 1 tsp. cinnamon.
Add the buttermilk, Butter Buds, and egg substitute. Beat on low
speed until the mixture is moistened, then beat on medium-speed
for 3 minutes.

Spoon into an oil-sprayed and floured 9x13x2 baking pan. Combine
the remaining 1/2 c. brown sugar, the pecans, and 1 tsp. cinnamon.
Sprinkle over batter. Cover and refrigerate 8-12 hours.

Uncover and bake for 30-35 minutes, or until a toothpick inserted
in the center comes out clean. Serve warm.

1 gram fat per cake, if nuts omitted.
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Betsy, NY (9:47:17 pm) :
From: Charles Demas (demas@sunspot.tiac.net)
Newsgroups: rec.food.cooking

Sesame Lemon Chicken
http://www.cheshcat.com/food/foreign/chinese/poultry/138.txt

Title: Sesame Lemon Chicken
Categories: Chinese, Chicken
Yield: 8 servings

6 lb Whole chicken breasts, Halved horizontally (6 large skinned, boned
breasts)

--------------------------MARINADE-------------------------------
1 lg Garlic clove
1 Piece fresh ginger, 1/2-inch long, peeled and halved
1/4 c Dry sherry
2 tb Fresh lemon juice
2 ts Corn starch
1 ts Oriental sesame oil
1 ts Vegetable oil

---------------------------SAUCE--------------------------------
1/3 c Fresh lemon juice
1/4 c Dry sherry
1/4 c Honey
1/4 c Chicken stock
2 tb Light soy sauce
2 tb Dark soy sauce
Freshly-ground black pepper
1 1/2 ts Salt

MMMMM--------------------------STIR-FRY-------------------------------
2 tb Peanut oil
1/4 c Sesame seeds, toasted
2 tb Oriental sesame oil
2 sm Lemons, scored, ends cut flat, and Sliced thin
7 Dried black Chinese mushrooms (optional)

Partially freeze chicken and slice thinly against the grain. Transfer
to a deep, medium bowl. Soak dried mushrooms in hot water for 30
minutes; drain well and shred.

For the Marinade; mince garlic and ginger in food processor. Add
remaining ingredients and process for 2 seconds. Pour over chicken,
turning to coat. Cover and marinate for 30 minutes at room
temperature or up to 4 hours in refrigerator, stirring occasionally.

For the Sauce; mix together all of the ingredients in a food processor
until well-blended. Set aside. (NOTE: Marinade can be prepared up
to 2 days ahead and refrigerated.)

For the Stir-Fry; Heat wok or large skillet over high heat. Add 1
tablespoon each peanut and sesame oil. Add chicken and stir-fry
quickly until pieces are opaque; DO NOT OVERCOOK. Remove pieces to a
bowl or large plate as they cook. Repeat with remaining oil and
chicken. (NOTE: Recipe can be prepared ahead to this point.) Return
all of chicken to wok, add mushrooms, sesame seeds, and sauce;
stir-fry until heated through. Mix in half of the lemon slices. Taste
and adjust seasoning with salt and pepper. Arrange on warmed serving
platter. Garnish with remaining lemon slices and serve with fluffy
white rice.

Bon Appetit LIGHT AND EASY SPECIAL

Posted by Fred Peters.

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Betsy, NY (9:54:57 pm) :
From: drl@halcyon.com (Darlene Lindgard)
Newsgroups: rec.food.cooking

Title: Acorn Squash Stuffed with Sausage and Apples
Categories:
Yield: 4 servings

1 sausage meat
1 sm onion, finely chopped
2 ea apples, cored and chopped
1/2 ts oregano
1 ea salt to taste
2 ea acorn squashed, halved; seeds removed
1/4 c water

Brown sausage meat well and break into small pieces. Drain well.
Combine meat with onion, apples, oregano, and salt. Generously fill each
squash half with the mixture and arange halves in the slow cooker in
staggered layers. Pour about 1/4 cup water into the bottom of the cooker.
Cover and cook on low for 6 to 8 hours, until squash is tender. Serve at
once with hot buttered rice.

-----

Title: Almond Chicken Casserole
Categories: home cookin
Yield: 6 servings

5 c Diced chicken (boned,
-skinned)
1/2 c Mayonaise
1/2 c Plain yogurt
1 cn Cream mushroom soup
2 c Chicken broth
3/4 tb White pepper
1 tb Salt
2 tb Lemon juice
3 tb Chopped onion
4 c Cooked rice
8 oz Can sliced water chestnuts
1 1/2 c Sliced almonds
1 c Chopped celery
2/3 c Butter
3 c Corn flakes

I like chicken & I like almonds. When I can find a recipe that combines both
that usually means I am going to enjoy the concoction. This one does both
and I do enjoy it! You too!

Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt,
lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together.
Put into a large buttered casserole dish.

Mix 1/2 cup almonds, the butter, and the corn flakes together and
top the casserole with this mixture. Bake in a pre-heated 350 degree F oven
for 35-45 minutes. Serves 4-6 **NOTE** This dish refrigerates well and
freezes well so it can be perparted ahead and stored.

Source: Don Houston

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Betsy, NY (10:02:00 pm) :
This is a very interesting recipe:

From: Bob Morrell (bmorrell@bgsm.edu)
Newsgroups: rec.food.recipes

Both my children wolfed the mushrooms down. I cannot impress you with what a
remarkable statement that is! It is a wonderful flavor. As someone who had
believed that mushrooms could only be served effectively with cheese, this
was a revelation. It is a meal to fix on a weekend, refrigerate,
then serve during the week....

MYRA'S MARINATED MUSHROOMS
"Just put them on and let them cook. They are firm & delicious"

PREPARE AHEAD COOK: 11 HOURS (YES, 11 HOURS)

1 pound real butter
4 pounds extra large "WHOLE" fresh mushrooms
1 quart(yes, 1 QUART) burgundy wine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon ground pepper
1 TBSP msg (Accent)
1 teaspoon garlic powder
2 cups boiling water
4 beef bouillon cubes
salt to taste

Combine all ingredients(except salt) in large pot Bring to a slow boil on
medium heat Reduce to simmer and cook 5-6 hours with pot covered Remove
top and cook another 3-5 hours until liquid reduces to barely cover
mushrooms taste for salt (I did not add any salt) refrigerate reheat serve
in a hot chafing dish (optional)

Note from Carroll: I cut this recipe in half but I used about 3
pounds of mushrooms. This served about six(6) for a meal.

Note from Robert: If your guests eat them the way I did, the above will
not serve six.----It will only serve four

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Betsy, NY (10:05:56 pm) :
From: Michelle in N.O. (mmb@bellsouth.net)
Newsgroups: rec.food.cooking

Brie and Herb Cheeses in Pastry

INGREDIENTS ------------------------------------------------------------

puff pastry - 1 10x19-inch frozen sheet, thawed
14 oz brie - a whole wheel [we also do this on a small wheel of brie, too]
8 oz garlic and herb semisoft cheese (one brand is Rondele)
1 egg - beaten to blend
1 Tbsp water

DIRECTIONS ------------------------------------------------------------

Lightly flour baking sheet. Place puff pastry on prepared sheet
and roll out gently to remove fold lines. Place Brie in center of
pastry. Spread 1 package semisoft cheese on Brie. Turn Brie over.
Spread remaining semisoft cheese on second side of Brie. Bring pastry
up around sides and over cheese, wrapping completely and trimming
excess pastry. Turn over and place seam side down. (Using a
toothpick, poke lots of holes in the top of the pastry before putting
decorations on; this helps to keep decorations from popping off when
pastry wrapped around cheese cooks and expands; this is a note from me after
making this several times.)
Gather pastry scraps; reroll and cut out decorations to place on
top of pastry if desired (round balls to constitute grapes; several
leaves connected by stems to pile of grapes; photo shows bunch of
grapes connected to three leaves, two medium, one large.) (Can be
prepared one day ahead. Cover and refrigerate. Bring to room
temperature before baking.) Combine egg and water. Brush over top.
Preheat oven to 375F. Bake pastry until golden brown, 30 to 35
minutes. LET STAND 10 minutes before serving. Serve warm.

Recipe from Too Busy To Cook.

Source: Bon Appetit - May, 1988

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Betsy, NY (10:24:07 pm) :
I'm sorry, I don't know the source for this recipe:

Title: Minnie and Aunt Pete's Yeast Rolls
Categories: My favorite, Breads
Yield: 36 servings

6 c Flour
1/2 c Sugar
3 ts Salt
2 Egg whites
2 pk Yeast
2 1/4 c Warm water, 110 degrees

Cut shortening into flour, salt and sugar. Dissolve yeast in warm water and
add to flour mixture, then add egg whites. Mix together, knead until smooth
and elastic (DON'T overknead and add only enough flour to keep dough from
sticking) and let rise 1-1/2 hours, or until doubled in size.

Punch dough down, roll out on a lightly floured surface, shape into rolls
and place in greased muffin tins . Let rise until doubled in size and bake
in a 375 degree oven 10 to 12 minutes or until brown.

NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc
freezer bags for up to 4 weeks after they have been shaped before the
second rising. Take out of freezer at least 3 hours before baking, place in
greased tin and let thaw and rise until doubled in size.

Source: My beloved, albeit eccentric, grandmother and great aunt, who
married and then built their houses side-by-side and remained culinary
collaborators, to their family's benefit, all their lives.
Deb's notes: these are an old family favorite and they're quite flexible.
It's pretty hard to mess 'em up. They work as well for breakfast with jam
or honey as they do with with dinner. Sometimes I substitute whole wheat
flour for up to half the bread flour called for.

I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or
about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the
full amount of water at once. Rather, I start out with about 7/8 cup and
then dribble enough add'l water into the bread pan during the early stages
of the knead cycle 'til the dough "looks right".

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Betsy, NY (10:27:51 pm) :
Title: Easy One-Dish Ham Bake
Categories: Main dish, Meats
Yield: 8 servings

1 pk Frozen broccoli cuts, 16oz.,
Rinsed and drained
1 cn Cream of mushroom soup
1 cn Cheddar cheese soup
1 c Milk
3 c Cut-up ham, chicken, turkey
Or beef
1/2 ts Onion powder
2 c Bisquick baking mix
1 1/2 c Milk

Heat oven to 450F. Mix broccoli, soups, 1 cup milk, the ham and onion
powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix
and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired.
Bake 27 to 30 minutes or until light golden brown. Let stand at least 5
minutes.

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Betsy, NY (10:35:05 pm) :
Cora - this marinade looks good:

Marinade for Lamb or Goat

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Chablis wind
1 cup Green creme de menthe
1 tablespoon Onion powder
1 teaspoon Dried mint (crushed)
2 tablespoons Louisiana hot sauce
1 cup Soy sauce
1 cup Water
2 tablespoons Olive oil

Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the
marinade as a basting sauce as it cooks.
From Justin Wilson's "Outdoor Cooking With Inside Help"

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Kathy-Idaho (10:42:51 pm) : Ginger Marinade

1 tsp giner
1/2 tsp dried garlic
1/2 cup honey
1/2 cup oil
1/2 cup lemon juice.

Shake well and let sit overnight.
You can use wine instead of lemon juice.

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Kathy-Idaho (10:48:21 pm) : Lemon Mushroom Dressing

1/2 lb. fresh mushrooms, sliced thinly
1/2 cup oil
1/2 cup lemon juice
2 tsps. salt
1/2 tsp. sugar, or honey
1/2 tsp. pepper
1/4 tsp. Basil, Marjoram, Oregano, Minced Garlic
1 Tablespoon Minced Onion

Wash mushrooms, pat dry and slice thinly

Combine all the stuff, and place in jar. Shake mixture in bowl, In a bowl,
place the
mushrooms. Pour marinade over and cover. Leave in refrigerator over night.
Stir before using..

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sara, ga (00:15:26 am) :
CROCK POT RECIPE FOR PORK CHOPS
5-6 pork chops
1/4 c. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
8 oz. can tomato sauce
29 oz. can cling peaches (halves)
1/4 c. vinegar
Salt and pepper
Brown chops lightly on both sides in skillet. Pour off excess fat. Combine
sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and
vinegar. Season chops and arrange in slow cooker. Put drained peach halves
on top. Pour tomato mixture over all. Cover and cook on low for 4-6 hours.

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sara, ga (00:18:27 am) : here are 2 more peach recipes.

PEACHES 'N CREAM CHEESECAKE
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. pkg. dry vanilla pudding
mix, not instant
3 tbsp. margarine, softened
1 egg
1/2 c. milk1 (15-20 oz.) can sliced peaches
(cling type) or pineapple chunks, well
drained, reserve juice1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
3 tbsp. reserved juice1 tbsp. sugar
1/2 tsp. cinnamon
Grease bottom and sides of 9" deep dish or 10" pie pan. Combine in large
mixer bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Place
over batter. Combine in small mixer bowl. Beat 2 minutes at medium speed.
Spoon to within 1" of edge of batter. Combine. Sprinkle over cream cheese
filling. Bake at 350 degrees for 35 to 40 minutes until crust is golden
brown. Filling will appear soft. Store in refrigerator.

PEACH MESS
2 cans (16 oz. each) sliced peaches,
drained
1 box (18 3/4 oz.) yellow cake mix
2 1/2 sticks (1 1/4 c.) butter
Spread peaches in a 13x9 inch baking dish. Sprinkle dry cake mix on top. Cut
butter into chunks or melt it. Spread over top of cake mix. Bake at 350
degrees for about 40 minutes. Cool slightly before serving. Good warm or
cold.

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sara, ga (00:33:28 am) : Quick and Easy
Cookie Mix

Mix well in big bowl with wire whisk:
1/2 cup sugar
1 (3 oz.) package Jello -- any flavor
(orange, lemon, cherry)
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
2-1/2 cups flour

This makes about 4 cups mix, enough to fill a quart sized jar. To give as a
gift, place the lid on the jar and cut a piece of fabric in a circle which
is several inches larger than the jar lid. Pinking shears make a nice edge.
Secure the fabric to the lid with a rubber band. Attach the directions to
the jar with a ribbon or raffia Attach directions for baking the cookies

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sara, ga (00:34:39 am) : here are the directions for making the quick and
easy cookies below:

Quick and Easy Cookies

Mix 3/4 cup shortening, 2 eggs and
1 tsp. vanilla together in a bowl.
Add entire contents of jar. Mix well. Roll cookies into small balls. Place
them on greased cookie sheets, then dip the bottom of a glass in sugar and
press onto dough until flat. Bake at 350ƒ for 7-10 minutes until done but
not browned. Makes about 2-1/2 dozen cookies

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sara, ga (00:35:28 am) : here's the other one:

Layered Cookie Mix

Layer ingredients in a quart sized canning jar in the following order:
1 cup chopped nuts (pecans or walnuts)
1 6-ounce package semi sweet chocolate morsels
1 cup Butterscotch chips
1 cup flaked coconut
1- 1/2 cups graham cracker crumbs (in a separate bag on top of other layers)

To give as a gift, place the lid on the jar and cut a piece of fabric in a
circle which is several inches larger than the jar lid. Pinking shears make
a nice edge. Secure the fabric to the lid with a rubber band. Attach the
directions to the jar with a ribbon or raffia Attach directions for baking
the cookies.

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sara, ga (00:36:01 am) : Layered Cookies

Directions:
Preheat oven to 350ƒƒ degrees (or 325 if using glass dish.) In 13 x 9 inch
baking pan, melt 1/2 cup butter. Sprinkle crumbs over butter. Top with
remaining contents of jar. Press down firmly. Pour one can sweetened
condensed milk over all. Bake 25 to 30 minutes or until lightly browned.
Cool thoroughly before cutting into bars. Loosely cover any leftovers. Makes
about 36 bars.

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