Betsy (1:15:30 pm) :

For your viewing pleasure:

Twinkies

For Twinkies, you first need to fashion a mold for the cake batter by
folding a double thickness of aluminum foil around a 2-oz spice jar
so it makes a little boat. Make about 12 of these and put them in a 13 x
9 x 2 cake pan. Fill with the cake batter:

4 egg whites
1 16-oz box yellow pound cake mix
2/3 c water

Blend and then whip on high according to package directions. Pour the batter
1/2 full into the foil molds and bake 1/2 hour at (???? (8-||) I didn't
catch the temperature! Try whatever temp it says on the box.) Cool. When the
mini-cakes are completely cooled, poke three holes in the top with a skewer
or cake tester and pipe in the filling. Sue in Wisconsin commented that
she always thought of Twinkie filling as lard and sugar. Well, Sue, you
are not that far off!

2 tbsp butter
1/3 c shortening
1 1/3 c powdered sugar
1 tbsp granulated sugar
1/3 c evaporated milk
1 tsp vanilla
2 drops lemon extract

Blend all together with a mixer on high speed. The chef used a cookie
shooter (stringe-type) to pipe in the filling, but I imagine you could
use a pastry bag with a round tip as well.

Beth Woodell
University of Maryland
woodell@umuc.umd.edu
"Scallions is the best cure for a batting slump ever invented."
--Babe Ruth

Judy (9:05:23 pm) : BAKED SPAGHETTI

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 can (28 ounces) tomatoes with liquid, cut up
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups or more(8 ounces) shredded extra sharp cheddar cheese
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese or more
Salt and pepper to taste

In a large skillet, saute onion and green pepper in butter until tender. Add
tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer,
uncovered, for 10 minutes. Place half of the spaghetti in a greased 13 x
9-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1
cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth;
pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350
degrees for 30-35 minutes or until heated through. Yield: 12 servings.
------------------------------------------------------------------------Jude (9:13:00 pm) : I thought I would try this... I haven't posted a recipe
before and this one is really good

* Exported from MasterCook *

Chicken Marinade (really good!)

Recipe By : Kitmailbox JWebber
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Sauces & Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup oil
1/2 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons dry mustard
1 tablespoon pepper
1/3 cup red wine vinegar -- no substitutions!
1 1/2 tablespoons parsley flakes
3 cloves garlic -- minced
1/2 cup lemon juice

Combine all ingredients and marinate boneless chicken overnight. Grill or
broil. Serve the chicken breasts whole or shred for frajitas. The best
chicken marinade!

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

------------------------------------------------------------------------Cath (9:13:40 pm) : here is those meatballs
Title: MINI MEATBALLS
Keywords: main,beef,hamburger,meatball,ahead,frozen,master,mini,cathy

3 lb Hamburger
1/3 c Onion-chopped
1 1/2 c Bread crumbs-dry
1 T Salt
dash Pepper
1 1/2 t Worchestire sauce
3 Eggs
3/4 c Milk
1 Recipe sweet-sour meatballs
or Recipe spaghetti/meatballs
or Recipe meatballs romanoff

Mix all ing. Shape one-third of meat mixture by level T into 1
inch balls. Place in ungreased jelly roll pan. Bake at 400 until
done, about 10 min. Cool 5 min. Freeze uncovered 15 min. Place
partially frozen meatballs in container. ** freeze no longer then
2 months **

15 min before serving, remove from freezer.
From: B.CROCKER "DO AHEAD CB" (LBOOK) 9/1/75
*KEEPS 2 MONTHS
--------------------------------------------------------------------
MINI MEATBALLS (SWEET-SOUR)
Time: 20 min-range
1 Container mini-meatballs
1 c Sweet sour sauce
Recipe 00171-hot cooked rice

15 min. before serving, remove 1 container meatballs from
freezer. Heat sweet/sour sauce in lrg skillet until it boils.
Place frozen meatballs in sauce. reduce heat; cover and simmer
until meatballs are hot, about 10 min. Nice served on rice.

Serves :5
From: B.CROCKER "DO AHEAD CB" (LBOOK) 3/12/77
--------------------------------------------------------
MINI MEATBALLS (SPAGHETTI)
Time: 30 min-range
1 Container mini-meatballs
1 jar Spaghetti sauce (16oz)
7 oz Spahetti
Parmesan cheese
Water

15 min. before serving, remove 1 container mini meatballs from
freezer. Heat spaghetti sauce in lrg skillet until it boils.
Place frozen meatballs in sauce. Redu
------------------------------------------------------------------------Cath (9:15:02 pm) : Reduce heat; cover tightly and
simmer until meatballs are hot, about 10 min. Meanwhile cook
spaghetti as pkg directs. serve meatballs on spagetti; pass the
parmesan.

From: B.CROCKER "DO AHEAD CB" (LBOOK) 3/14/77
--------------------------------------------------------------
MINI MEATBALLS (ROMANOFF)
Time: 30 min-range
1 Container mini-meatballs
2 T Butter
1 T Flour
1 pkg Noodle romanoff(5.5 oz)
1 1/2 c Milk
2 t Parsley-flakes
2 T Butter

15 minutes before serving, remove 1 container meatballs from
freezer. Melt 2 T butter in lrg skillet. Remove from heat; stir
in flour and sauce mix from noodle romanoff. Stir in flour
slowly. Heat, stirring constantly, until sauce boils. Place
frozen meatballs in sauce; heat until sauce boils. Reduce heat;
cover tighly and simmer until meatballs are hot, about 10 min.
While meatballs simmer, cook noodles as directed on pkg, except
stir in parsley and 2 T butter into cooked noodles. Serve
meatballs and sauce on noodles.

From: B.CROCKER "DO AHEAD CB" (LBOOK) 3/14/77

------------------------------------------------------------------------Cath (9:29:05 pm) : Crispy Rice Chicken

Picture

Ý
2-3 lb. fryer chicken - cut
1 egg - beaten
1/2 cup water
1 1/2 cup crispy rice cereal - crushed
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
Ý

Picture

Ý
Rinse and pat dry fryer parts. Beat the egg and water together in a shallow
bowl. Place cereal crumbs in a separate bowl and add the garlic powder, salt
and pepper. Dip the chicken in the egg mixture then roll in the crumb
mixture, coating on all sides. Place each piece in a spray treated 9x13
baking pan. Pre-bake 45 minutes in a 350 degree oven. Serves four.
Ý
Freezing and Cooking Directions: Pre-Baked Chicken - Remove from oven and
cool. Put baked chicken into a freezer bag. Label and freeze. To serve,
place chicken in a baking dish and bake at 350 for 20-20 minutes until hot.
Non-Baked Chicken - Place coated chicken in a gallon freezer ziptop bags.
Label and freeze. Place chicken on a baking sheet and put in freezer until
firm. Remove and put into freezer bags. This will help the coating on the
chicken and will keep the pieces from freezing to each other. To serve, thaw
the chicken and place on a spray treated 9x13 pan. Bake uncovered for 350
for one hour.
Ý
------------------------------------------------------------------------Jude (9:29:37 pm) : In Tim's memory..... * Exported from MasterCook *

Tortillas, Flour........Never Fail

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- similar to the

3 1/2 c. flour
1 tsp. salt
3/4 tsp. baking powder
1/3 c. shortening
1 c. warm milk (105 to 115 degrees)

Combine first 3 ingredients; stir well. Cut in shortening with pastry
blender until mixture resembles coarse meal. Stir in milk, mixing well. Turn
dough out onto a smooth surface; knead about 3 minutes. Divide dough into 10
equal portions. Roll each with a rolling pin into a very thin circle, about
8 inches in diameter, turning dough and rolling on both sides. Heat an
ungreased skillet over medium heat; cook tortillas about 2 minutes on each
side or until lightly browned, being careful not to let tortillas wrinkle.
Pat tortillas lightly with spatula while browning the second side. Serve
hot. Yield: 10 tortillas.

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

NOTES : These tortillas have a "puffy" texture, similar to the wraps used in
some restaurant sandwiches. Make sure to keep them covered after baking on
the griddle to keep them soft.

------------------------------------------------------------------------Jude (9:37:47 pm) : I make my own Pesto....I think I would add it to a frnch
or italian bread recipe and adjust the liquid/fat ingredientsI use the King
Arthur Hearth Bread recipe * Exported from MasterCook *

Hearth Bread

Recipe By : King Arthur Flour Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Bread Machine Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1 tablespoon sugar
1 tablespoon salt
6 cups King Arthur Flour
1 tablespoon dry yeast
1 egg white
sesame seeds

Place ingedients into bread machine pan in order recommended by
manufacturer. Set on dough cycle. When cycle is complete, remove dough,
divide in half. Cut each half into three pieces, roll into ropes and braid
into loaf. Repeat with second half. Allow to rise until double. Brush with
egg white wash and sprinkle with sesame seeds. Bake until internal
temperature is 190F.

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

NOTES : This is Tim's favorite bread, the only one he likes the day after
baking. This dough also makes nice soft bread sticks, brush with butter and
sprinkle with garlic salt or powder. This dough also works well for
stromboli and pizza. I mix the dough in the bread machine and braid two
loaves

------------------------------------------------------------------------Betsy (9:41:12 pm) : Awwww cookies for babies awwwww

Crumbless Teething Cookies

1) Break 2 eggs into a bowl and stir in one direction until the eggs are
creamy.

2) Add 1 cup of sugar and continue to stir in the same direction.

3) Gradually stir 2 to 2-1/2 cups of cake flour into this mixture and
continue to stir until the dough is stiff.

4) Roll out the dough with a rolling pin, between two sheets of lightly
floured waxed paper to thickness of 3/4î.

5) use a drinking glass and a salt shaker (or doughnut cutter) to cut out
doughnut shaped cookies.

6) Place cookies onto a lightly buttered cookie sheet. Let the formed
cookies stand overnight (10-12 hours). You might want to place these
cookies in the refrigerator during this time to prevent any bacteria from
forming.

7) Bake in a pre-heated oven at 325ƒ until lightly brown and hard.

------------------------------------------------------------------------Jude (9:42:37 pm) : Is this something like it Lisa?

* Exported from MasterCook *

Tennesee Sin

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 16 oz loaves french bread
8 ounces cream cheese -- softened
8 ounces sour cream
2 cups sharp cheddar cheese -- shredded
1/2 cup cooked ham -- diced
1/2 cup green onions -- sliced
1/3 cup green pepper -- diced
1/4 teaspoon worcestershire sauce
paprika

Slice top fourth off of one bread loaf. Hollow out bottom section, leaving
1-inch shell. Cut bread top, inside pieces and remaining bread loaf into
1-inch cubes; place bread shell and cubes on a large baking sheet. Bake at
350F for 12 minutes or until lightly browned. Beat cream cheese at medium
speed with an electric mixer until smooth; add sour cream, beating until
creamy. Stir in cheddar cheese and next 4 ingredients. Spoon into bread
shell, wrap in heavy-duty aluminum foil and place on a baking sheet. Bake at
350 degrees for 30 minutes, unwrap and place on serving platter. Sprinkle
with paprika; serve with toasted bread cubes. Yield 1 loaf.

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

------------------------------------------------------------------------Judy (9:49:42 pm) : WHOLE GRAIN CRUNCH COOKIES

3/4 c. butter or margarine
1 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1/4 c. milk
1 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. soda
2 1/2 c. Quaker Oats (quick or
old-fashioned), uncooked
3/4 c. wheat germ
1/2 c. chopped nuts

Beat together butter, sugar, egg, milk and vanilla. Add
combined flour, salt and soda; mix well. Stir in oats, wheat
germ and nuts. Drop by rounded teaspoonfuls onto greased
cookie sheet. Bake in preheated 375 degrees oven for 10 to 12 minutes
or until light golden brown. Makes about 4 1/2 dozen cookies.
Variations: Substitute 1 cup unprocessed bran or bran
cereal for wheat germ. Substitute 1/2 cup sunflower seeds for
nuts; add 1/2 cup raisins. Substitute 1 cup raisins for nuts.
Substitute 1/2 cup shredded or flaked coconut for nuts. Add
1/2 cup chopped dates, dried apricots or prunes.

------------------------------------------------------------------------Betsy (9:55:10 pm) : I baked you a cake sara. We'll all sing in a minute and you can blow out the candles (boy it's getting hot and smoky in here from all these candles!

Light Amaretto Delight Cake

From: Fast & Healthy Nov/Dec 94 issue

CAKE

1 (18.5 oz) pkg pudding included white cake mix
1 (3.4 oz) pkg instant pistachio pudding and pie filling mix
1 C egg beaters
1 C unsweetened applesauce
2/3 C orange juice
1/4 C amaretto
1/4 C vodka

GLAZE

1 C sugar
1/3 C orange juice
3 T amaretto
1/2 tsp butter flavor
1/4 C nonfat vanilla yogurt

heat oven to 350*F. Generously spray 12 C bundt pan with nonstick
cooking spray; coat with flour. In large bowl, combine all cake
ingredients. Beat at low speed of electric mixer until mointened;
beat 2 minutes at high speed, scraping bowl occasionally. Pour into
spray-coated and floured pan.

Bake at 350*F. for 45-55 minutes or until toothpick inserted in
center comes out clean.

In medium nonstick saucepan, combine sugar, 1/3 c orange juice
and 3 T of amaretto;; mix well. Bring to a boil. Reduce to
medium heat; boil 1 minute, stirring constantly. Remove from
heat; blend in butter flavor and yogurt using wire wisk or fork.

Using long-tined fork or thin bladed knife, pierce hot cake 10-
12 times. Slowly pour hot glaze over hot cake. Let stand in pan
30 minutes. Loosen cake edges; invert onto serving platter.
Cool completely. Wrap tightly and store in refrigerator.

12-16 servings.

HIGH ALTITUED (Sharon)
Above 3500 feet: add 1/4 C flour to dry cake mix, Bake as
directed above.

------------------------------------------------------------------------sara (9:56:18 pm) : betsy, LOL!

here's pesto bread:

PESTO BREAD
2 c. fresh basil
1/4 c. fresh parsley
1/4 c. Parmesan cheese
3-4 garlic cloves, crushed
1/4 c. pine nuts
1/2 c. olive oil
Salt & pepper
Italian bread
Mozzarella
Tomato slices
Combine first 7 ingredients in food processor and blend with steel knife.
Spread mixture on Italian bread halves (sliced lengthwise) cover with cheese
then tomato slices. Add salt, pepper and oregano if desired. Bake at 350
degrees approximately 20 minutes and then place under broiler for 1 minute.
Watch carefully. Yield: Enough pesto for 2 whole loaves of bread. You can
divide and freeze.

PESTO BREAD
1/2 c. sugar
1/2 c. melted butter or margarine
2 c. milk
2 eggs, beaten
3 c. all-purpose flour
2 c. whole wheat flour
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
2 tbsp. baking powder
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. salt
1 1/2 c. finely chopped walnuts
In large bowl, mix sugar, butter, milk and eggs until well blended. In
another large bowl, mix well flours, cheese, parsley, baking powder, basil,
garlic powder and salt; add walnuts; toss until coated. Add flour mixture to
egg mixture; stir until dry ingredients are thoroughly moistened. Divide
batter between 3 well greased 1-pound coffee cans. Batter should half fill
each can. Bake in preheated 350 degree oven for 40 to 50 minutes or until
tester inserted in center comes out clean. Cool in cans on rack 10 minutes;
remove from cans and cool completely. Wrap tight or return to cans and cover
with plastic lids. Keeps up to 3 days at room temperature; freeze for longer
storage. Bread goes well with cheese, soups and salad courses.

PESTO BREAD
1 1/2 pkgs. dry active yeast
2 c. warm water
1 1/2 tsp. salt
2 tbsp. sugar
2 c. each fresh basil and parsley
1/2 tsp. salt
1/2 c. olive oil
6 - 7 c. all purpose flour

PESTO BREAD
1 (8 oz.) pkg. part skim Mozzarella
cheese, shredded
1/2 c. park skim Ricotta cheese
2 c. packed parsley leaves
1/4 c. chopped walnuts
3 tbsp. grated Parmesan cheese
1 1/2 tsp. leaf basil, crumbled
1/4 tsp. pepper
1 lg. clove garlic, chopped
1 (3 lb.) pkg. frozen bread, thawed
1 egg
1 tbsp. water
Sesame seeds
Combine Mozzarella cheese, Ricotta cheese, parsley, walnuts, Parmesan
cheese, basil, pepper and garlic in food processor. Whirl until well mixed.
Reserve. Grease cookie sheets. Roll out 1 loaf (1 pound) bread dough on
lightly floured surface into 15 x 8 inch rectangle. Spread 1/3 of the cheese
filling over dough. Roll up jelly roll fashion, starting with one long side;
pinch together along long seam to seal well. Shape into a circle; pinch ends
together to close. Place, seam side down, on prepared cookie sheet. Repeat
with remaining dough and filling. Cover and let rise in a warm place away
from drafts, 15 minutes. Preheat oven to 350 degrees. Beat together egg and
water; brush mixture over top of loaves. Sprinkle with sesame seeds. Bake in
preheated oven for 25-30 minutes or until browned on top. Cool on wire
racks. Serve at room temperature.

PESTO AND CHEESE FRENCH BREAD
1/2 c. mayonnaise
1/2 c. freshly grated Romano or
Parmesan cheese (about 2 ounces)
2 tsp. prepared pesto sauce
1/2 (1 lb.) French bread loaf
Combine first 3 ingredients in small bowl. (Can be prepared 1 day ahead.
Cover tightly and refrigerate). Preheat broiler. Halve bread lengthwise.
Broil cut side up until beginning to brown. Spread each half generously with
mayonnaise mixture. Broil until bubbling and beginning to brown, watching
carefully. Cut crosswise into 1 1/2 inch pieces and serve.

PESTO FRENCH BREAD
1/2 c. mayonnaise
1/2 c. fresh grated Parmesan cheese
2-3 tsp. pesto sauce (Di Gorino or
similar)
1/2 loaf French bread
Combine first 3 ingredients in small container. This can be done in advance.
Preheat broiler. Slice bread lengthwise. Broil cut side up just until it
starts to brown. Remove and spread with pesto mixture. Put bread back under
broiler. Broil until bubbling and turning brown. Make sure you watch so it
doesn't burn. Cut into serving pieces.

PESTO & CHEESE FRENCH BREAD
1/2 c. mayonnaise
1/2 c. grated Parmesan (2 oz.)
2 tsp. prepared pesto sauce
Cut a loaf of French bread in half and broil one half until lightly brown.
Spread with the above mixture and broil until bubbling and beginning to
brown.

----------------------------------------------------------------------------
Judy (9:56:55 pm) :
Happy Birthday, Sara

Saraís Chocolate Cake

Batter:
Ý
3/4 cup cocoa powder
1/2 cup boiling water
3 sticks butter
2 1/4 cups sugar
1 T. vanilla
4 eggs
3 cups all-purpose flour
1 tsp. baking soda
Ý
Frosting:
Ý
4 cups powdered sugar
12 T. butter - softened
6 T. milk
3 tsp. vanilla

Batter - Whisk together the cocoa powder and boiling water. Cream together
the butter and sugar until
light and fluffy in a separate bowl. Add the vanilla and eggs one at a time,
mixing well. Mix together the
cocoa mixture and the milk. To the egg mixture, alternately add the milk,
cocoa and flour. Finally, mix in
the baking soda. Pour the batter evenly into three 8" cake pans. Bake at 350
degrees for 40-45 minutes.
Ý
Frosting - In a large bowl, combine the ingredients with an electric mixer
until smooth. Add more milk if
necessary, until frosting is fluffy and spreadable. Place cake on platter.
Spread with frosting in layers.

----------------------------------------------------------------------------
sara (9:57:01 pm) : oooooh, cake looks good!:0)
------------------------------------------------------------------------Cath (9:58:58 pm) : Title: PESTO PULL-APART BREAD
Keywords: Bread, Cheese, Basil, Party

1 clove garlic
1/2 cup firmly packed fresh basil leaves
1/2 cup grated romano cheese
1/4 cup olive oil
1 pinch sugar
1 package active dry yeast
1 1/4 cups very warm water
3 cups all-purpose flour
1/2 tsp salt

Mince together garlic and basil leaves (e.g. in food
processor with steel blade). Add romano cheese. Place in small
bowl and gradually whisk in oil, stirring constantly. (If using
food processor, turn it on and drizzle in oil). Set aside.

Place a generous pinch of sugar and the yeast in a small bowl.
Add 1/4 cup warm water. Stir. Set aside for 5 minutes for yeast
to foam up.

In large bowl, place 2 cups of flour and 1/2 teaspoon salt.
Stirl. Make a well in the dry ingredients. Add yeast mixture,
basil mixture and 1 cup of water. Stir well. Gradually add 1
cup of flour. Stir to make a kneadable dough. It mau still be
sticky, but that's fine. Turn onto lightly floured board and
knead until smooth and elastic, about 10 minutes. (Begin
kneading process by throwing dough down on the board a dozen
times, this way it will require less additional flour.) Place
dough in greased bowl, turning to grease all sides. Cover bowl
with towel and set aside in warm place for 1 hour.

Punch dough down and knead briefly. Divide dough into 14 or
15 balls and fit around the edge of a 14-inch greased round cake
or pizza pan, or arrange them in a free-form circle, allowing a
little room between balls for rising. Cover with a towel and let
rise 30 minutes in a warm place.

Preheat oven to 375 degrees. Place pan in oven and bake for
35 to 40 minutes or until bread is
------------------------------------------------------------------------Cath (9:59:37 pm) : ---------- Recipe via Meal-Master (tm) v8.01

Title: KRISTINE'S FAMOUS PESTO AND CHEESE FRENCH BREAD
Categories: .ba, breads, appetizers
Yield: 2 servings

1/2 C mayonnaise
1/2 C freshly grated Romano or
_Parmesan choose (about 2
_oz)
2 T prepared pesto sauce
1/2 1-lb French bread loaf

Combine first 3 ingredients in small bowl. (Can be prepared 1 day ahead.
Cover tightly and refrigerate.)

Preheat broiler. Halve bread lengthwise. Broil cut side up until
beginning to brown. Spread each half generously with mayonnaise mixture.
Broil until bubbling and beginning to brown, watching carefully. Cut
crosswise into 1 1/2-inch pieces and serve.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

D/l from Genie file mmba8908.txt on 10/25/94, MM format

sara (10:07:20 pm) : cookies .. . .

WHOLE GRAIN CRUNCH COOKIES
3/4 c. butter or margarine
1 c. brown sugar, firmly packed
1/2 c. granulated sugar
1 egg
1/4 c. milk
1 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
2 1/2 c. Quaker Oats (quick or old
fashioned) (uncooked)
3/4 c. wheat germ
1/2 c. nuts, chopped
Beat together butter, sugars, egg, milk and vanilla. Add combined flour,
salt and baking soda. Mix well. Stir in oats, wheat germ and nuts. Drop by
rounded teaspoonfuls onto greased cookie sheet. Bake in preheated moderate
oven (375 degrees), 10 to 12 minutes, or until light golden brown. Makes
about 4 1/2 dozen cookies. Or you can make about 100 cookies if you round
out 1/2 of ordinary teaspoon; bake about 8 minutes. Variations for this
recipe are as follows: Substitute 1 cup unprocessed bran or bran cereal for
wheat germ. Substitute 1/2 cup sunflower seeds for nuts; add 1/2 cup
raisins. Substitute 1 cup raisins for nuts. Substitute 1/2 cup shredded or
flaked coconut for nuts. OR: Add 1/2 cup chopped dates, dried apricots or
prunes.

WHOLE GRAIN COOKIES
2/3 c. shortening (part butter)
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 tsp. vanilla
1/2 c. flour
1/2 c. whole wheat flour
1/2 tsp. soda
1/2 tsp. salt
1 c. quick oatmeal
3 tbsp. wheat germ
3 tbsp. salted sunflower nuts
3 tbsp. sesame seeds
Cream shortening, sugar, egg and vanilla in large mixing bowl. Sift flour,
soda and salt together. Add to creamed mixture and beat until well mixed.
Stir in oats, wheat germ, sunflower nuts and sesame seeds. Shape into balls
and place on ungreased cookie sheets. Bake at 350 degrees for 13 to 15
minutes. Makes about 4 dozen.

WHOLE GRAIN COOKIES
1/3 c. chopped walnuts
1/3 c. chopped raw almonds
1/3 c. raw sunflower seeds
1/2 c. raisins
1/2 c. chopped dates
2 tbsp. oil
1 1/2 c. rolled oats
1/2 c. whole wheat flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. apple juice concentrate
Mix all ingredients well until blended. Spoon onto sprayed baking sheet.
Bake at 300 F. for 25 minutes or until lightly browned. 79 calories each.
Makes 24 cookies.

------------------------------------------------------------------------Betsy (10:09:21 pm) : McCORMICK'S FAVORITE SPINACH DIP
--------------------------------

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
3/4 cup mayonnaise
2 tsp. Dijon-style mustard
2 envelopes (1 box) McCormick Collection Spring Vegetable Recipe Blend
1 can (8 oz.) sliced water chestnuts, chopped
3 green onions, chopped
1 Hollowed bread round

Combine spinach, sour cream, mayonnaise and mustard in a large bowl.

Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts and
green onions. Cover and refrigerate at least 2 hours.

To serve, stir well and spoon into hollowed bread round. Arrange bread
cubes,
crackers or fresh vegetable pieces around bread for dipping.

Source: McCormick (Note: There is often a recipe for a dip on the box but
it is not the same as this one. I have made this one twice and
it has received rave reviews both times.)

----------------------------------------------------------------------------
Cath (10:10:52 pm) : From: America's Best Recipes
A 1990 Hometown Collection

Title: Spinach Dip

1 (10 oz) pkg frozen chopped spinach, thawed and drained
1 (8 oz) carton sour cream
1 cup mayonnaise
1 (6 oz) can water chestnuts, drained and chopped
4-5 green onions chopped
1 (1 5/8 oz) pkg vegetable soup mix
1 (1 lb) round loaf Hawaiian bread

Combine spinach, sour cream, mayonnaise, water chestnuts,
green onions, and soup mix in a medium mixing bowl,
stirring well. Cover and chill at least 6 hrs.

Using a gentle sawing motion, cut vertically to, but not
through, bottom of loaf, 1/2" from edge. Lift out center
of loaf; cut bread into 1" cubes, and set aside. Fill
hollowed bread loaf with dip; serve with bread cubes.
Yield: 3 cups.

Posted on Genie C02 T02 M016 by P.T.MACELUCH on 5/24/92, Nf format

------------------------------------------------------------------------Cath (10:12:02 pm) : * Exported from MasterCook II *

Spinach Dip in a Bread Bowl

Recipe By : Taste of Home, 95/06-07
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sour cream
1 envelope ranch salad dressing mix
10 ounces frozen chopped spinach, thawed --
and well drained
1/4 cup chopped onion
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 pound round loaf of bread
raw vegetables

In a bowl, combine first six ingredients. Chill for at least
1 hour. Cut a 1-1/2" slice off the top of the loaf; set
aside. Hollow out the bottom part, leaving a thick shell.
Cut or tear the slice from the top of the loaf and the bread
from inside into bite-size pieces. Fill the shell with dip;
set on a large platter. Arrange the bread pieces and
vegetables around it and serve immediately.
10-15 servings.

----------------------------------------------------------------------------
sara (10:12:39 pm) : here's some dip for the party!

SPINACH DIP
1 pkg. frozen spinach, thaw & drain
1 pkg. Knorr vegetable soup mix (dry)
1 c. Hellmann's mayonnaise
1 c. sour cream
3 green onions, tops included
1 can water chestnuts, chopped
Mix in bowl and refrigerate until ready to serve. Serve in hollowed loaf of
sour dough or French bread (round). Cut up pieces are used as dippers. You
may also use crackers.

CLASSIC SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach
1 1/2 c. dairy sour cream
1 c. mayonnaise
1 (8 oz.) can water chestnuts, chopped
3 green onions, finely chopped
1 pkg. vegetable soup mix
Squeeze spinach until dry in medium bowl, stir together spinach, sour cream,
mayonnaise, soup mix, water chestnuts, and green onions. Cover refrigerate 2
hours. If desired hollow out whole loaf of pumpernickel bread. Fill with
dip. Use center of bread for dipping.

SPINACH DIP
1 c. mayonnaise
1 c. sour cream
1 c. frozen chopped spinach, cooked,
drained, and cooled
1 pkg. Knorr leek soup mix
1 can or c. chopped chestnuts
1 bunch green onions (tops only)
1 round unsliced bread
Hollow out round unsliced bread. Mix all above ingredients. Put in hollowed
out bowl and serve with cracker or bread cubes. When dip is gone, tear or
cut bowl apart and eat - the best part.

VEGETABLE/SPINACH DIP
1 envelope vegetable soup mix
1 (10 oz.) pkg. frozen spinach, thawed
1 sm. can water chestnuts
1 (16 oz.) container sour cream
4-6 scallions, chopped
1 c. mayonnaise
Squeeze all liquid from spinach. Put in large bowl. Add sour cream,
vegetable soup mix, chopped water chestnuts, scallions, and mayonnaise. Mix
and chill. Serve in hollowed hard rye bread.

CREAMY SPINACH DIP
1 (10 oz.) pkg. frozen spinach, thawed
1 1/2 c. sour cream
1 c. mayonnaise
1 pkg. vegetable soup mix
1 (8 oz.) can water chestnuts, finely
chopped
3 green onions, finely chopped
Squeeze spinach until dry. In medium bowl, stir together all ingredients.
Cover; refrigerate 2 hours. Stir before serving. Serve in a hollowed, round
bread loaf, with hollowed bread cut into bite-size cubes.

SPINACH DIP
1 pkg. Knorr Vegetable Soup Mix
1 sm. pkg. frozen chopped spinach
1 c. Miracle Whip
3/4 pt. sour cream
1 chopped onion
Thaw spinach, drain well, use paper towel to absorb liquid. In a medium bowl
mix all ingredients. Refrigerate 2-3 hours or overnight. Can be served in a
round loaf of bread by cutting off top - cut out center and fill with dip.
Use bread from center to make cubes.

SPINACH DIP
1 (10 oz.) pkg. chopped spinach
16 oz. sour cream
1/2 c. mayonnaise
1/2 sm. onion, chopped
2 cloves garlic, chopped
1 pkg. Lipton veg. soup mix
1 oz. can chopped waterchestnuts
1 (8 oz.) can chopped bamboo shoots
2 tbsp. lemon juice
Mix all ingredients. Serve in a bowl with wheat thins or stuff a round loaf
of pumpernickel bread. Use the bread that you carved out of the loaf and
tear it in small pieces and dip into the mixture.

KNORR CLASSIC SPINACH DIP
1 (10 oz.) pkg. frozen, chopped spinach
1 c. Hellmann's mayonnaise
1 (8 oz.) can water chestnuts, chopped
1 1/2 c. dairy sour cream
1 pkg. Knorr vegetable soup mix
Squeeze spinach until dry. In medium bowl, stir together spinach, sour
cream, mayonnaise, soup mix, and water chestnuts. Cover; refrigerate 2
hours. If desired, serve with pumpernickel bread or crackers. Makes 3 cups.

PARTY SPINACH DIP
1 (12 oz.) carton 1% low-fat cottage
cheese
1 (10 oz.) pkg. frozen chopped
spinach, thawed & drained
1/2 c. low-fat sour cream
1/4 c. dry vegetable soup mix
2 tsp. grated fresh onion
1 tsp. lemon juice
1 (8 oz.) can water chestnuts,
drained & chopped
Position knife blade in food processor or bowl; add cottage cheese. Process
until smooth, scraping sides of processor bowl once. Place in a medium bowl
and set aside. Press spinach between paper towels until barely moist. Add
spinach and remaining ingredients to cheese mixture; stir well. Cover and
refrigerate 3 hours. Serve with unsalted crackers, bread sticks or raw
vegetables. Yield: 3 cups. 1.2 protein; 0.4 fat; 1.4 carbohydrate; 1
cholesterol; 0.1 iron; 65 sodium; 15 calcium.

------------------------------------------------------------------------
Title: Spinach Dip in Pumpernickel
Categories: Appetizers
Yield: 6 servings

10 oz Package frozen, chopped
_spinach, drained
1 pk Knorr's Swiss Vegetable Soup
1 c Mayonnaise
2 c Sour cream
8 oz Can water chestnuts, chopped
1 sm Onion, chopped
1 Round pumpernickel loaf,
_hollowed

In a bowl, mix all ingredients except bread. Chill 6 hours before
serving. May be refrigerated for 1 week. Spoon into hollowed
pumpernickel round loaf. Reserve remaining bread and cut into
squares for dipping.

Yield: 5 cups

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0

Posted by: Karin Brewer, Cooking Echo, 8/92

Posted by z@fybits.com (Z Pegasus)
D/l from Internet rec.cooking newsgroup on 6/12/95, MM format

-----

------------------------------------------------------------------------Cath (10:13:56 pm) : Title: SPINACH FILLED BREAD
Keywords: app,spinach,breads,stuffed,cream cheese,

1 loaf (1-lb.) round crusty bread
2 pkgs. (10 oz. each) frozen chopped spinach,
thawed and thoroughly drained
2 pkgs. (8 oz. each) cream cheese, softened
3 tbsp. milk
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground pepper (optional)
Dash ground nutmeg

Cut 1-1/2 to 2 inch slice from top of brad; set slice aside. Cut
around center of bread, 1-1/2 inches from outer edge. Remove center,
leaving at least 2 inches of bread on bottom of loaf. Cut center and
top into small chunks. Set aside. In medium mixing bowl, combine
remaining ingredients. Mix well. Spoon into bread shell. Serve with
bread chunks for dipping. Makes 8 servings.

-End Recipe Export-

------------
Posted on Genie C03 T02 M199 by R.HOFFMAN14 [Richard] on Jan/29/92

----------------------------------------------------------------------------
Betsy (10:14:10 pm) : Found these while digging:

Here, from the New York Cookbook, is Zabar's Black and White
Cookies:Cookies:

1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, solftened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Frosting
4 cups confectioners' sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate

Preheat the oven to 375 F. Butter 2 baking sheets and set aside

Make the cookies: In a large mixing bowl, combine the sugar and butter and
mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and
lemon extracts and mix until smooth.

In a medium bowl, combine the flours, baking powder, and salt and stir until
mixed. Add the dry ingredients to the wet in batches, stirring well to
combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on
the prepared baking sheets. Bake until the edges begin to brown, 20 to 30
minutes. Allow to cool completely.

Make the frosting: Place the confectioners' sugar in a large bowl. Gradually
add enough ofg the boiling water to the sugar, stirring constantly, until
misture is thick and spreadable.

Remove half of the frostingf to the top half of a double boiler set over
simmering water and add the chocolate. Warm the mixture, stirring, until the
chocolate is melted and the frosting is smooth. Remove from the heat. With a
brush, coat half the cookie with chocolate frosting and the other half with
white frosting.

Makes 2 dozen cookies.

------------------------------------------------------------------------Betsy (10:19:51 pm) : These might satisfy your craving until the 'real'
thing

Title: Chocolate Mint Snow-top Cookies
Categories: Chocolate, Cookies
Yield: 36 servings

1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
10 oz Nestles mint chocolate chips
- one bag; 1 1/2 cups
6 tb Butter; softened
1 c Sugar
1 1/2 ts Vanilla extract
2 Eggs
Confectioner's sugar

In bowl, combine flour, baking powder and salt; set
aside. Over hot (not boiling) water, melt 1 cup chips,
stirring until smooth.*
In bowl, beat butter and sugar until creamy. Add
melted mint morsels and vanilla. Beat in eggs.
Gradually beat in flour mixture. Stir in remaining 1/2
cup mint morsels. Wrap dough in plastic wrap; freeze
until firm.
Preheat oven to 350 degrees. Shape dough into 1"
balls; coat with confectioners' sugar. Place on
ungreased cookie sheet.
Bake 10-12 minutes, until tops appear cracked. Let
stand 5 minutes on cookie sheet. Cool completely.

*Or, microwave chips in bowl on HIGH power 1 minute;
stir. Microwave on HIGH 30 seconds longer; stir until
smooth.

------------------------------------------------------------------------sara (10:21:03 pm) : after dinner mints . . .

GIRL SCOUT MINT COOKIES
2 (12 oz.) pkgs. chocolate chips
1 (8 oz.) Hershey chocolate bar
1/2 tsp. oil of peppermint
1/4 bar paraffin wax
Melt above over double boiler. Dip Ritz crackers and place on wax paper.
NOTE: Can make cookie sandwiches by spreading peanut butter or marshmallow
cream between 2 cookies before dipping.

CHOCOLATE MINT COOKIES
3/4 c. butter or margarine
1 1/2 c. dark brown sugar, packed
2 tbsp. water
1 (12 oz.) bag semi sweet chocolate
pieces
2 eggs
2 1/2 c. all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Andes Parfait chocolate mint wafers
(approximately 80)
Chocolate sprinkles
In a large saucepan over low heat, cook butter, sugar, and water until
butter is melted. Add chocolate pieces and stir until partially melted.
Remove from heat and continue to stir until chocolate is completely melted.
Pour into a large mixer bowl and let stand 10 minutes to cool slightly. With
mixer at high speed, beat in eggs one at a time. Reduce speed to low and add
dry ingredients, beating just until blended. Chill dough one hour. Preheat
oven to 350 degrees. Line cookie sheet with foil. Roll teaspoonsful of dough
into 1 inch balls; place about 2 inches apart on cookie sheet. Bake 12 to 13
minutes (no longer-cookies will harden as they cool). Remove from oven and
immediately place a mint on each hot cookie. Allow mint to melt and swirl
mint on cookie. Decorate with chocolate sprinkles. Remove from cookie sheet
and let cool completely.

CHOCOLATE MINT COOKIES
Vanilla wafers
12 oz. chocolate chips
Peppermint OIL (must be oil, not
extract)
Melt chips in microwave, add 3 or 4 drops of peppermint oil; stir well. Dip
wafers. Set on foil to harden. TIP: Chocolate chips will not puddle or lose
their shape when melted in the microwave. When they turn shiny they are
ready to stir -- if still not completely melted zap a few seconds more.

------------------------------------------------------------------------Betsy (10:23:32 pm) : Good night Debbie,D.W. - Thanks for joining us!

Great sara! Here's a chocolate wafer cookie that could be coated with melted
chocolate mint chips.

Title: Chocolate Thins
Keywords: Cookies, Chocolate, Low-cal

1/2 C. butter of margarine, softened 2/3 C. sugar
1 egg 1 T. brewed coffee
2 oz. unsweetened chocolate, melted 1 1/4 C. flour
1 t. cream of tartar 1/2 t. baking soda
1/2 t. salt

Beat together the butter and sugar until light; beat in the egg.
Stir in the coffee and the chocolate. Combine the dry
ingredients and stir to mix well, then add to the chocolate
batter, mixing until smooth. Turn the dough onto a double layer
of wax paper and roll into a log, about 2" in diameter. HINT: To
keep the log even, fold the wax sheets over the log and press your
hand against the log. Refrigerate or freeze until ready to use,
at least 12 hours.

To BAKE: Preheat oven to 400^. Cut dough into 1/8" slices and
set on greased cookie sheet (or use non-stick baking paper).
Bake 7-8 minutes or until the cookie is crisp and dry but not too
brown. Yields 48 cookies, serving size - two cookies.

Note: This dough may be made ahead and refrigerated or frozen.
You can slice off as many slices as you need and bake to order.

Per cookies: calories; 45 fat: 4 grams; cholesterol; 10 mg.;
sodium: 51 milligrams; percent calories from fat - 50%.

-End Recipe Export- Recipes tested in the kitchen of Syd & Bill Kerr

------------------------------------------------------------------------Cath (10:56:41 pm) : Something unusal sounding. Chicken salad in ice cream
cones- fill pointed waffle ice cream cones with prepared salad dressing,
place on there side linning a platter., tuck lettuce inbetween cones. Spoon
salsa over lettuce and drizzle in 1,000 island with a halo of taco chips
around the rim of the platter. Allow 1 to 2 cones for each serving.
------------------------------------------------------------------------Cath (11:05:31 pm) : something I saved off the web today, I like old
recipes, like history too

IN SEASON
A guide to locally grown produce

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

Introducing the Avocado to North Americans

The New Calavo Hostess Book
Calavo Growers of California
(1932)
Avocados used to be an oddball fruit that few consumers had seen or knew how
to eat. A succession of avocado associations has worked hard since the early
part of this century to change that.

In the 1920s, fans of the fruit thought a catchy name would do the trick.
They sponsored a contest, and 16 entrants came up with the winner: calavo.
The idea, recalls Jack Shepherd, president emeritus of the Calavo Growers of
California, was to distinguish the California varieties from the Florida
crop-and from the inferior avocados that many backyard gardeners were
growing from seeds, giving the fruit a bad name.

The calavo was the product of "years of careful search in subtropical Latin
America," proclaimed promotional literature published in the 1930s by the
cooperative. Here, at last, was a variety worthy of being called "the
aristocrat of salad fruits."

In 1932, the cooperative published a recipe pamphlet called "The New Calavo
Hostess Book." For the most part, the recipes arenít much more adventurous
than "calavo on the halfshell," your basic half of an avocado with lemon
juice or onion juice, salt and pepper.

A recipe called "Calavonnaise" is a bit more ambitious. The mixture of a
sieved avocado, a beaten egg yolk, salt, dried mustard and lemon juice is "a
slenderizing, colorful and flavorful salad dressing the whole family will
enjoy," containing only 32 calories per tablespoon, one-third the calories
of mayonnaise, says the Hostess Book.

The
----------------------------------------------------------------------------
Cath (11:06:14 pm) : The book cuts loose on desserts, with a
calavo-strawberry pie and the following, which we reprint arguably more for
historical than culinary interest.

Calavo Icecream

1 cup sugar
1/2 cup water
1 tsp vanilla
1 quart milk
1 pint cream
2 cups ripe calavo pulp
1 egg, white only
1 cup finely sliced calavo
1. Boil the sugar and water until it forms a syrup, then add vanilla.

2. Mix syrup with milk and cream and put in freezer for 10 minutes until
partially frozen.

3. Combine calavo pulp with egg white and beat well.

4. Blend calavo pulp and slices with milk mixture and freeze hard.

------------------------------------------------------------------------Betsy (11:17:07 pm) : Cath - and of course check TKL!

Lisa I found this info:

When buying an avocado for immediate use, select fruit that yields to gentle
pressure -- if planning to use later in the week, look for firmness.

RIPE REMINDER ONE: The best way to tell if your California avocado is ready
to eat is to gently squeeze it in the palm
of your hand. Ripe fruit will be firm, yet will yield to gentle pressure.

RIPE REMINDER TWO: Color alone may not tell the whole story. While the
popular Hass (rhymes with "pass")
avocado will turn dark green or black when ripe, certain varieties will
retain their light-green color, even when ripe.

RIPE REMINDER THREE: Avocado enthusiasts with unripened hard fruit need not
despair. To speed the ripening
process, simply place the fruit in an ordinary paper bag and store at room
temperature until ready to eat (usually two to five
days). Including an apple in the bag speeds up the process even more.

------------------------------------------------------------------------Betsy (11:25:29 pm) : Good night all!
------------------------------------------