http://www.recipelink.com
TALK TKL 9-20-97 - PART 3 (of 4)
AROUND THE CLOCK RECIPE SWAP AND RECIPE RIOT!

Tuna Pasta Salad
Chinese Chicken Salad
Cornmeal muffins
Honey And Garlic Dressing 2
Old-Fashioned Frog's Eye Salad
Pasta With Grilled Shrimp & Vegetables Marinara
Chicken Cacciatore Lasagne
Marinated Tomatoes
Pumpkin Marble Cheesecake
Tuna Noodle Bake
Chicken Lo Mein
Martini Steak
White Chip Fruit Tart
Quick Honey Dijon Dressing
Honey Mustard Dressing
Veal Oscar
Honey And Garlic Dressing 2
Honey-Mustard Dressing
Cajun Shrimp
Cajun Scallops/Chicken
Deviled Crab
Fried Shrimp
Raspberry Whipped Cream Cake
Carrot Zucchini Cake
Margarita Pie
Microwave Pecan Brittle
Peanut Butter Chocolate Fudge
Homemade Butterscotch Pie
Lemonade Ice box Pie
Lemonade Pie

Vicki,La (9:13:28 pm) : TUNA PASTA SALAD

3 cups (8 oz.) Shells, uncooked
1-1/2 cups fresh broccoli florets
1 can (6-1/2 oz.) tuna in water, drained and flaked
1 small green pepper, cut into strips
1 small sweet red pepper, cut into strips
1/2 cup reduced-calorie or fat free Italian salad dressing
1/3 cup sliced pitted ripe olives
1 teaspoon dried Italian seasoning

1. Cook pasta according to package directions, adding broccoli during last 3
minutes of cooking;
drain. Rinse with cold water to cool quickly; drain well.

2. In large bowl, stir together cooled pasta and broccoli and remaining
ingredients. Cover;
refrigerate 2 hours. 6 servings (about 1-1/3 cups ea.).

Recipe may be reprinted courtesy of the Hershey Recipes.

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Betsy, NY (9:13:54 pm) :
Title: Homemade Croutons

1 tb Butter
2 Garlic cloves minced
1 ts Thyme
5 tb Light oil
1 ts Oregano
5 Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5
slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.

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Vicki,La (9:14:33 pm) : CHINESE CHICKEN SALAD

1/3 cup soy sauce
1 tablespoons plus 1-1/2 teaspoons sesame oil or vegetable oil
1 tablespoon prepared mustard
2 cups cooked chicken, cut into thin strips
1-1/3 cups (8 oz.) Orzo, uncooked
1-3/4 cups (8-oz. pkg.) frozen snow pea pods
1 cup (8-oz. can) water chestnuts, drained
1/2 cup sliced green onion
Chow mein noodles (optional)

1. In medium bowl, blend soy sauce, oil and mustard; add chicken. Toss
lightly until well coated;
allow to stand about 1 hour to blend flavors.

2. Cook pasta according to package directions; drain. Rinse with cold water
to cool quickly; drain
well. Cook snow peas according to package directions; drain well.

3. In large bowl, stir together chicken mixture, pasta, snow peas, water
chestnuts and onion. 4.
Cover; refrigerate. Serve on lettuce leaves, garnished with chow mein
noodles, if desired. 4 to 6
servings.

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Hensonian (9:14:53 pm) : Cornmeal muffins

Makes 12

3/4 cups cornmeal
1 1/4 c flour
Half tsp salt
Four tsp baking powder
1/4 c sugar
1 egg
1 c milk
2 TBSP melted fat

Mix (and sift if needed) dry ingredients and add the egg, well beaten with
the milk. Beat for three minutes. Add the melted fat. Fill well greased
muffin pans (I used non-stick spray) one-half full and bake in a moderately
slow oven for 30 minutes (I baked at 350 for 20 minutes)

From "A Thousand Ways to Please a Family" by Louise Bennett Weaver and Helen
Cowles Le Cron
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Betsy, NY (9:15:00 pm) :
Title: Honey And Garlic Dressing 2
Categories: Salads
Yield: 6 servings

1 1/2 c Mayonnaise
3 tb Liquid honey
1 tb Dijon mustard
1 ts Tabasco
1/4 c Red wine vinegar
2 Garlic cloves, crushed
1 tb Worcestershire sauce
1 Salt and pepper to taste

Mix all the ingredients together with a wire whisk (remember this month is
dedicated to exercise and diet) and allow to sit in the fridge overnight.
Pour the dressing over a salad composed of iceberg lettuce, red and green
pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8
portions

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Vicki,La (9:15:29 pm) : OLD-FASHIONED FROG'S EYE SALAD

1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
1-1/3 cups (8 oz.) Acini Pepe, uncooked
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries

In medium saucepan, stir together sugar, flour and salt. Drain pineapple,
reserving juice to equal 1
cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over
medium heat, stirring
frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture
to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with
cold water to cool
quickly; drain well. In large bowl, stir together pineapple juice mixture
and pasta. Cover; refrigerate
several hours or overnight. Add crushed pineapple and chunks, oranges, 2
cups whipped topping,
marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate
until cold. Top with
remaining whipped topping; garnish with cherries. 12 servings (About 1 cup
ea.).

Recipe may be reprinted courtesy of the Hershey Recipes.

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Vicki,La (9:17:13 pm) : Cook vegetables and shrimp on your outdoor grill
during summer or broil indoors during cold
weather. Either way, you won't miss the fat in this colorful, tangy dish.

PASTA WITH GRILLED SHRIMP & VEGETABLES
MARINARA

1 medium zucchini, cut into 3/4-inch thick slices, quartered
1 small sweet red pepper, cut into 1-inch chunks
1 small sweet yellow pepper, cut into 1-inch chunks
2 cups (6 oz.) sliced fresh mushrooms
3/4 cup reduced-calorie Italian salad dressing, divided
3/4 lb. medium-size fresh shrimp, peeled and deveined
12 oz. Fettuccine, uncooked
3 cups (28-oz. jar) marinara sauce

1.In large baking dish, toss vegetables and 1/2 cup salad dressing; cover.
2.In small bowl, toss shrimp and remaining dressing; cover. Marinate
vegetables and shrimp 30
minutes; drain.
3.Grill or broil vegetables until slightly brown, about 5 minutes on each
side. Grill or broil shrimp
until pink, about 2 minutes on each side.
4.Cook pasta according to package directions; drain. Meanwhile, in large
saucepan, stir
together marinara sauce and vegetables; heat to boiling. Reduce heat; add
shrimp and heat
through. Toss hot pasta and sauce. 9 servings (about 1 cup each).

For best results, use AMERICAN BEAUTY, IDEAL by San Giorgio, P&R, RONZONI,
SAN
GIORGIO or SKINNER Fettuccine.

NUTRITIONAL INFORMATION PER SERVING = 1/9
OF RECIPE

270 Calories
12 g Protein
41 g Carbohydrate
6 g Total Fat (<1 g Saturated Fat)
50 mg Cholesterol
620 mg Sodium

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Vicki,La (9:18:21 pm) : CHICKEN CACCIATORE LASAGNE

12 pieces Oven Ready Lasagne, uncooked
1 tablespoon olive or vegetable oil
2 large green peppers, sliced into thin rings
1 lb. boneless, skinless chicken breast tenders, cut into thirds
1/2 teaspoon garlic salt
3 cups (about 28-oz. jar) spaghetti sauce
1-1/2 cups (two 4-oz. cans) sliced mushrooms, drained
4 cups (16 oz.) shredded part-skim mozzarella cheese

1.Remove 12 pieces of pasta from package. Heat oven to 350ØF.
2.In large skillet over medium heat, heat oil; add green pepper. Cook until
tender, turning
occasionally, about 15 minutes; remove from skillet. Sprinkle chicken with
garlic salt; cook
until no longer pink.
3.Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.
4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap
or touch side of
pan since they will expand when baked.
5.Spread about 2/3 cup sauce over pasta, covering pasta completely. Layer
one-third each
green pepper rings, chicken and mushrooms over sauce. Sprinkle with 1 cup
mozzarella
cheese.
6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta pieces.
Spread
remaining sauce on top, covering pasta completely. Cover with foil.
7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 15
minutes or until hot
and bubbly. Let stand 10 minutes before cutting. 8 to 10 servings.

For best results, use AMERICAN BEAUTY, RONZONI, SAN GIORGIO

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Betsy, NY (9:18:50 pm) :
Title: Marinated Tomatoes
Categories: German, Vegetables
Yield: 4 servings

4 Tomatoes; large *
1/4 c Wine vinegar
1 ts Salt
1 Garlic; clove, large, minced
2 Thyme; sprigs, fresh,chopped
1 tb Scallion; minced
1 c Vegetable oil
1/4 ts Mustard; dry
1/4 ts Black pepper
1 tb Basil; fresh, chopped
1 Marjoram; fresh, sprig, chop

* Tomatoes should be peeled and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Place tomato slices in serving bowl. Combine remaining ingredients and
pour over tomatoes. Toss lightly. Chill for 1 hour or longer before
serving.

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CarolB, FL (9:23:18 pm) :
Pumpkin Marble Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups gingersnap cookies -- crushed
1/2 cup pecans -- finely chopped
1/3 cup butter -- melted
16 ounces cream cheese -- softened
3/4 cup sugar
1 teaspoon vanilla
3 each eggs
1 cup pumpkin -- canned
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg -- ground

For crust, combine crumbs, pecans and butter; press onto
bottom and 1 1/2 inches up sides of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes.

For filling, combine cream cheese, 1/2 cup sugar and vanilla,
mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup batter. Add remaining sugar, pumpkin and spices
to remaining batter; mix well. Spoon pumpkin and cream cheese
batters alternately over crust; cut through batters with knife
several times for marble effect.

Bake at 350 for 55 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill

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Vicki,La (9:23:48 pm) : Sorry lost the recipe in
that one
TUNA NOODLE BAKE

3-3/4 cups (6 oz.) Wide Egg Noodles,
uncooked
1 can (10-3/4 oz.) condensed cream of
mushroom soup
1-1/4 cups milk
1/3 cup grated Parmesan or Romano cheese
1/4 cup chopped pimiento-stuffed olives
1 can (9-1/4 oz.) tuna, drained and flaked
Salt and ground black pepper to taste

1. Heat oven to 350 F. Cook noodles
according to package directions for 4
minutes; drain.

2. In buttered 2-quart casserole, combine
soup, milk, cheese, olives, tuna, salt and
pepper; stir in
hot noodles.

3. Bake, uncovered, 25 to 30 minutes or until
bubbly and lightly browned. 4 servings.

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CarolB, FL (9:26:03 pm) :
CHICKEN LO MEIN

2 whole large chicken breasts
3 Tbsp. soy sauce
1 Tbsp. dry sherry
2 tsp. cornstarch
1 (8 oz.) pkg. linguini
1/4 c. salad oil
1/2 lb. mushrooms, sliced
1/4 lb. Chinese snow peas
2 green onions, cut into
2-inch pieces
1 large red pepper, thinly
sliced
1/2 c. water
1/2 tsp. instant chicken
flavored bouillon (no salt
added)

Cut each chicken breast in half. Cut each half into
1/8-inch slices. In medium bowl, mix chicken, soy sauce, dry
sherry and cornstarch. Set aside. Prepare linguini as package
tells you. Drain. In 12-inch skillet or wok, heat salad oil;
cook pea pods, mushrooms, green onions and red pepper, stirring
quickly and often until tender crisp. With slotted spoon,
remove vegetables to a bowl. In small skillet over high heat,
cook chicken, stirring quickly and frequently until chicken is
tender. Return vegetables to pan; add water and bouillon.
Heat to boiling, stirring. Add linguini, heat mixture thor-
oughly, tossing gently. Serves 6, 338 calories per serving.

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Betsy, NY (9:26:12 pm) :
Title: Martini Steak
Categories: Main dish, Meats
Yield: 4 servings

3 tb Gin
1 tb Dry vermouth
1/2 ts Dried basil
1/4 ts Salt
6 Pimento stuffed olives
2 tb Vegetable oil
2 Garlic cloves crushed
1/2 ts Dried marjoram
2 5 oz rib eye/sirloin steaks
Dash of angostura bitters

In a shallow dish, combine all ingredients except meat and olives. Score
steaks with shallow crisscross cuts on one side; add to marinade. Marinate
at room temperature for two hours; turn several times. Remove steaks, save
marinade. Broil or place on hot grill about three inches from heat. Cook
four minutes per side for rare; six minutes for medium; baste meat several
times with marinade. Garnish with olives on a toothpick.

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Vicki,La (9:26:14 pm) :
WHITE CHIP FRUIT TART

3/4 cup (1-1/2 sticks) butter or margarine, softened
1/2 cup powdered sugar
1-1/2 cups all-purpose flour
White Filling (recipe follows)
Fruit Topping (recipe follows)

Heat oven to 300 degrees Fahrenheit. In small mixer bowl, beat butter and
powdered sugar until
smooth; blend in flour. Press mixture onto bottom and up side of 12-inch
round pizza pan. Flute
edge, if necessary. Bake 20 to 25 minutes or until lightly browned; cool
completely. Prepare white
filling; spread on cooled crust. Cover; refrigerate. Prepare fruit topping.
Cover; refrigerate
assembled tart until just before serving. 10 to 12 servings.

White Filling

1-2/3 cups (10-oz. pkg.) Hershey's Premier White Chips
1/4 cup whipping cream
1 package (8 oz.) softened cream cheese

In microwave-safe bowl, place Hershey's Premier White Chips and whipping
cream. Microwave
at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is
smooth when stirred
vigorously. Beat in cream cheese.

Fruit Topping

1/4 cup sugar
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice
Assorted fresh fruit, sliced

In small saucepan, stir together sugar and cornstarch; stir in juices. Cook
over medium heat, stirring
constantly, until thickened; cool. Meanwhile, arrange fruit on top of
filling; carefully pour or brush
juice mixture over fruit.

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Hensonian (9:26:58 pm) : Sara:
Quick Honey Dijon Dressing
Personally, I use vanilla yogurt, Grey Poupon and Honey all to taste. Works
for me.
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Vicki,La (9:29:00 pm) : Newsgroups: rec.food.recipes
From: dan hirschi
Subject: Honey Mustard Dressing
HONEY MUSTARD DRESSING
(from KNX Food News)

3 Cups Mayonnaise
1/2 Cup Honey
1/2 Cup Sugar
1/2 Cup Mustard (Djon)
1/4 Cup White Vinegar
1/4 Cup Onions
1/4 Cup Parsley
1 Cup Oil

Mix in food processor.
-------
This was written down as announced on the radio. I can't guarantee it's
exactly as was given on the radio, but it seems to work.

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Candy,VA (9:29:21 pm) : Veal Oscar
4 5oz slices of veal
all purpose flour
salt & pepper to taste
*************************
1/2 cup crab meat
12 asparagus spears
*************************
Pound veal until thin. Dredge veal in flour and season with s & p to taste.
Saute veal in butter.
Remove veal to serving platter, place some of the crab meat on each piece of
veal, and top each serving with 3 asparagus spears. Serve with Hollandaise
sauce.
Makes 4 servings

From The Red Lion Inn
Stockbridge, Massachusetts

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Betsy, NY (9:30:36 pm) :
This is one I posted earlier sara - I haven't tried it:

Title: Honey And Garlic Dressing 2
Categories: Salads
Yield: 6 servings

1 1/2 c Mayonnaise
3 tb Liquid honey
1 tb Dijon mustard
1 ts Tabasco
1/4 c Red wine vinegar
2 Garlic cloves, crushed
1 tb Worcestershire sauce
1 Salt and pepper to taste

Mix all the ingredients together with a wire whisk (remember this month is
dedicated to exercise and diet) and allow to sit in the fridge overnight.
Pour the dressing over a salad composed of iceberg lettuce, red and green
pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8
portions

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Vicki,La (9:31:39 pm) : Newsgroups: rec.food.recipes
Subject: Honey-Mustard Dressing
HONEY-MUSTARD DRESSING

1/2 cup olive oil
2 Tbsp. Dijon mustard
4 Tbsp. raspberry or red wine vinegar
2 Tbsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg

Combine all ingredients in a jar; cover tightly, and shake vigorously.
Yield: 1 cup

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Vicki,La (9:34:06 pm) : Cajun Shrimp(2 servings)

1 lb. shrimp(3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)

Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and
worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring
and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and
reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce
spooned over the top.

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Vicki,La (9:37:58 pm) : Newsgroups: rec.food.recipes
Subject: Cajun Scallops/Chicken
Cajun Scallops/Chicken

This recipe can be made with scallops, shrimp, chicken or a
combination of all three.

6 slices bacon 1 tsp oregano
vegetable oil 1 tsp chili powder
1/4 cup hot pepper sauce 1/2 tsp basil
2 Tbsp. Dijon mustard 1/2 tsp thyme
3 cloves garlic, minced 1/2 tsp black pepper
3 boneless chicken breasts, cut into bite sized pieces
or 2/3 pound shrimp, cleaned and deveined
or 2/3 pound scallops

Saute bacon until crisp. Set bacon aside. Combine bacon fat
and vegetable oil to make 1/3 cup. Heat oil/fat mixture, brown
chicken. Combine red pepper sauce and spices and add to chicken.
Mix well and add bacon. Simmer until chicken/scallops/shrimp is
just done. Serve over hot white rice.
Can make lighter by using only bacon grease. Can make less "hot" by
reducing red pepper sauce but make up the difference to 1/4 cup by adding
water. Can also reduce Dijon mustard and chili to "cool off".

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Vicki,La (9:39:01 pm) : DEVILED CRAB
from: Reader's digest

2 tablespoons unsalted margarine
3 green onions, chopped fine
1 medium sized stalk celery, chopped fine
1 tablespoons flour
2/3 cup skim milk
2 teaspoons Dijon or spicy brown mustard
1 teaspoon cayenne red powder
1 pound fresh, canned or frozen and thawed crabmeat,bits of shell and
cartilage removed
1 tablespoon chopped parsley
1/4 cup fine dry bread crumbs
lemon peel (optional)

Preheat broiler. In medium-size heavy saucepan, melt 1 tablespoon of the
margarine over moderate heat. Add the green onions and celery and cook
until just tender,-about 5 minutes. Blend in the flour and cook 3 minutes
more. Add the milk and cook, stirring constantly, until the mixture is
thick and smooth, about 5 minutes. Remove from the heat and blend in the
mustardm lemon juice, and cayenne pepper. Stir in the crab meat and
parsley, set aside. Melt the remaining margarine in a small saucepan over
moderate heat, stir in the bread crumbs, and set aside. Spoon equal
amounts of the crab mixture into 4 lightly greased scallop shells or
individual baking dishes or muffin holders. Sprinkle with equal amounts of
the crumb mixture. Broil 7-9 iches from the heat until browned, about 3-4
minutes. Garnish with strips of lemon peel, if desired. serves 4

one serving: calories 210 , total fat 8g, saturated fat 1g , sodium 390mg,

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Vicki,La (9:41:39 pm) : From: elizabeth
Newsgroups: alt.cooking-chat,alt.creative_cooking,rec.food.cooking

FRIED SHRIMP

1 lb raw shrimp, shelled and deveined
1 T cognac, rum or lemon juice
1/2 t Worcestershire sauce
Frying batter (below)
oil for frying

Marinate the shrimp in the cognac and Worcestershire sauce about 15
minutes. Dip a few shrimp at a time in the batter and fry in deep hot
oil (375F) until golden brown. Drain on absorbent paper. Serve with
mayonnaise seasoned with horseradish or capers.

Frying batter:

1/2 c flour
pinch salt
1 T melted butter
1 egg, beaten
1/2 cup beer
1 egg shite, stiffly beaten

Sift the flour and salt into a mixing bowl. Stir in the butter and egg.
Add the beer gradually, stirring only unti the mixture is smooth. Let
the batter stand in a warm place one hour, then fold in the beaten egg
white.

If that's too complicated, try a tempura batter (also from the NYT book)

3 egg yolks (or a couple of eggs)
2 cups cold water
2 1/2 cups sifted flour

Combine the egg yolks with the water and mix well. Gradually stir in the
flour, stirring from the bottom of the bowl, preferably with thick
chopsticks. Do not overstir; this is the secret of a light batter.
Flour should remain floating on top of the batter.

NOTE: I often get lazy when making this, especially when I'm just frying
up some onion rings. I'll just toss together some eggs, water, and flour
and mix well. It works fine!
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Hensonian (9:44:26 pm) : Raspberry Whipped Cream Cake

(Use the real cream and whip it yourself, it's worth the extra effort!)

From: A THOUSAND WAYS TO PLEASE A FAMILY by Weaver and Le Cron

One-half cup fat
One cup sugar
One-half cup milk
One teaspoon lemon extract
One and one-half cups flour
Three teaspoons baking powder
One-eighth teaspoon salt
Two eggs

Cream the fat, add the sugar, and beat for two minutes. lAdd the milk and
lemon extract. Add the flour, baking powder and salt (sifted together) and
the egg yolks. Beat vigorously for three minutes. Add the egg-whites stiffly
beaten. Fill two layer-cake pans half full. Bake in a moderate oven for
twenty minutes. (Place waxed paper int he bottoms of the pans before using.)
Place Raspberry Cream Filling on top of and between the layers.

Raspberry Cream Filling for the Cake

One cup canned raspberries, drained (I used thawed frozen ones. If you
decide your cake needs more flavor, you can always use the reserved juice in
the batter)

One cup whipped cream (heavy cream, whipped)
One-third cup powdered sugar
One-half teaspoon lemon extract

Mix the raspberries, cream, sugar and extract, and place at once between the
layers and on top the cake.
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Betsy, NY (9:49:35 pm) :
Title: Carrot Zucchini Cake
Categories: Cakes
Yield: 1 servings

2 Egg
1 c Carrot; grated
1 c Sugar
1 c Zucchini; grated
2/3 c Oil
1/4 c Coconut; shredded
3/4 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3/4 ts -Salt

-----------------------------CREAM CHEESE ICING-----------------------------
1 pk Cream cheese; 4 oz
1/4 c Butter
1 ts Orange rind; grated
2 c Icing sugar
1 ts Vanilla

CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar
till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st
mixture in large bowl & beat together till mixed (batter will be thick).
Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30
min. Frost when cool.

ICING: Beat cream cheese (room temp) & butter together till creamy.
Beat in icing sugar, vanilla & orange rind till creamy. Spread. posted by
Anne MacLellan

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CarolB, FL (9:50:35 pm) : Margarita Pie

Ingredients:
1/2 c. oloe, melted
1 1/4 c. pretzels, crushed
2 Tbsp. sugar
1 14 oz. can condensed milk
1 1/2 oz. Triple Sec (3 Tbsp.)
1 1/2 oz. Tequila (3 Tbsp.)
1/4 c. lime juice
2 c. Cool Whip

Combine oleo, pretzels, and sugar; place in pie plate and mold into a pie
shell then freeze. Combine remaining ingredients; pour
into pice crust, then freeze, covered for 4 to 5 hours. Let stand 20 minutes
before serving.

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Betsy, NY (9:51:16 pm) :
Title: Microwave Pecan Brittle
Categories: Candies, Microwave, Christmas, Holidays
Yield: 6 servings

1 c Pecan halves
1 c Sugar
1/2 c Light corn syrup
1/8 ts Salt
1 ts Butter
1 ts Vanilla
1 ts Baking soda

Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl.
Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes. At the end
of 8 minutes, add butter and vanilla. Blend well. Return to microwave and
cook on HIGH 1 to 2 minutes more. Remove and add baking soda and gently
stir until mixture is light and foamy. Pour onto lightly greased cookie
sheet and let cool 30 minutes to 1 hour. Break into pieces and store in
airtight container.

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Betsy, NY (9:51:57 pm) :
Title: Peanut Butter Chocolate Fudge
Categories: Candies, Christmas, Holidays
Yield: 6 servings

12 oz Pkg peanut butter chips
14 oz Can condensed milk
1/4 c Butter
1/2 c Chopped peanuts (optional --
-I leave these out)
16 oz Pkg semi-sweet chocolate
-chips

Line an 8 inch (or you can use a 9x13 inch) pan with wax paper.

Melt peanut butter chips, 6 oz condensed milk and 2 Tbsp butter, stirring
occasionally. Remove from heat. Stir in peanuts. Spread in pan.

In another saucepan, melt chocolate chips, 4 oz condensed milk, and 2 Tbsp
butter. Spread on top of peanut butter mixture. Chill 2 hours, until
firm.

Turn onto cutting board. Peel off paper and cut int squares. Store
tightly covered.

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CarolB, FL (9:52:05 pm) :
ROAD FOOD RECIPES - Diner Classics
Homemade Butterscotch Pie
By Norma DesVoignes (MI)

This pie was a popular choice of customers at the family-owned Oakview
Restaurant in Kalamazoo, Michigan until it closed in the late 1960's. It's a
classic
American road food recipe.

3/4 cup Dark Brown Sugar
3 Egg Yolks (Slightly Beaten)
3 T Cornstarch
2 cups Milk
Pinch Salt
2 T Butter
2 t Vanilla

Blend sugar, cornstarch and salt. Combine egg yolks and milk, then stir into
sugar mixture.
Simmer over medium heat until thickened. Stir in butter and vanilla. Pour
into your favorite
pre-baked homemade pie shell. Top with Meringue or Whipped Cream. Yum!

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CarolB, FL (9:54:10 pm) : Lemonade Ice box Pie
1 can lemonade, thawed
1 can Eagle Brand
1-(9 ounce) container Cool Whip

Mix and put into 9" graham cracker crust.

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Betsy, NY (9:55:42 pm) :
Way to go Carol! Here's another:

Lemonade Pie

1 can (Eagle Brand) condensed milk
12 oz. cool whip
1 6oz. can frozen lemonade
2 graham cracker crusts
Food color (opt.)

Mix milk and thawed lemonade (do not make the lemonade as directed on the
can) then refrigerate for 10 minutes. Afterwards, fold in cool whip, then
pour into pie crusts. Refrigerate pies for at least two hours or longer.
Keep refrigerated after serving.

Optional, food color can be added to the mix before pouring into pie crusts.
(I normally color the mixture for the various seasons and holidays).

Enjoy,
Roblyn Hymes

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