Recipe: 35 Misc. Recipes

Kelly,WA (7:12:06 PM) :

TEA SCONES
Serving Size : 8

-----BASIC TEA SCONES-----
1 c Flour
1 t Baking powder
1/4 ts Salt
1 tb Sugar Replacement
1/4 c Margarine -- cold
1 Egg
1/4 c Evaporated milk - freeze the rest

Stir one of the following Into the flour mixture for Tea Scones listed below

-----DRIED APPLE-----
8 Chopped apple halves
Food Exchange 1 STRACH/BREAD
1/4 FRUIT CAL: 44
-----DRIED APRICOT-----
8 Chopped apricot halves
Food Exchange 1 STARCH/BREAD
1 1/4 FRUIT CAL: 44
-----CRANBERRY-----
1/4 c Cranberry -- chopped
Food Exchange 1 STARCH/BREAD
CAL: 34
-----DATES-----
8 Chopped dates
Food Exchange 1 STARCH/BREAD
1/2 FRUIT CAL:54
-----LEMON-----
1 tb Lemon peel
Food Exchange:1 STARCH/BREAD
CAL: 34
-----ORANGE-----
1 1/2 tb Orange peel -- grated
Food Exchange 1 STARCH/BREAD
CAL: 34
-----DRIED PEACHES-----
8 Chopped peaches halves
Food Exchange 1 FRUIT
1/2 STARCH/BREAD CAl: 44
-----RAISINS-----
4 tb Raisins
Food Exchange 1 STARCH/BREAD
1/4 FRUIT CAL: 44

Sift flour, baking powder, salt and sugar replacement. Cut in cold margarine as for pie crust. Beat egg and evaporated milk together thoroughly; into flour mixture. Knead gently on lightly floured board. Divide the dough in half; roll each half into a circles. Cut the into quarters. Place on lightly greased cookie sheet. Brush tops with milk. Bake at 450f for 15 minutes or until done. Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE CAL: 34

Verla,.Il (3:17:37 PM) :

Bloody Mary Dip

8 oz cream cheese, softened
1/4 c. V-8 juice
2 tsp horseradish
1 tsp celery salt
1 tsp dried chives
1 tsp Worcestershire sauce
black pepper and hot pepper sauce to taste

In a small bowl, beat the cream cheese until fluffy with the electric mixer. Beat in v-8 juice. Stir in remaining ingredients. Transfer to a serving bowl. Cover and refrigerate for 1 hour! Makes 1 1/4 cups. Serve with fresh veggie sticks or crackers.

Verla,.Il (3:35:52 PM) :

Blue Cheese Burgers with Fresh Tomatoes

1 lb ground beef
3 oz blue cheese
Fresh sliced tomatoes
Buns

Wrap 1/3 lb beef around 1 ounce of blue cheese. Grill on George Foreman or your outdoor grill.

Put on bun with a slice of tomato and your favorite mustard!

Debbie.D.,.AL (8:29:24 PM) :

NECTARINE SLAW

1 cup plain yogurt
1 T. brown sugar
1 T. lemon juice
4 cups cabbage, shredded
1 large nectarine, sliced
1/2 cup peanuts, chopped

combine first 3 ingredients; add cabbage. Refrigerate one hour. Add nectarine and peanuts before serving. Makes 6 servings.

Debbie.D.,.AL (8:33:29 PM) :

SQUASH CASSEROLE

2 cups fresh squash, cooked and drained
1 stick butter, melted
3 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1 cup onions, chopped
1 cup Cheddar cheese, shredded
1 cup evaporated milk

Mash squash; add remaining ingredients and mix well. Pour into a greased 2-qt. casserole. Bake at 375 degrees for 40 minutes or until casserole is firm in the center.

Kelly,WA (8:39:17 PM) :

Cucumber-Peanut Salad

2 medium and tender cucumbers, peeled, seeded, cut into small pieces, and drained.
2 (or less) green chilies, minced
Juice of one large lime
1/2 cup finely chopped white or red onions
1/2 cup finely chopped fresh coriander leaves [Cilantro]
1/2 cup peeled and cubed *raw* mangoes
1/4 tsp salt
2/3 cup coarsely chopped peanuts
1 cup coarsely chopped spinach [optional]

Mix everything but the peanuts together. Add half the peanuts and mix well. Add the remaining when you are ready to serve, by sprinkling on top.
____________________________

Another Cucumber salad.

1 cucumber, peeled, thinly sliced
salt
2 tsp sugar
2 tsp rice vinegar
1/4 tsp grated ginger
1/2 tsp sesame oil.

Salt the cucumber which hass been peeled and thinly sliced. Squeeze lightly
to drain the liquid Mix sugar with rice vinegar, ginger, and sesame oil.

Mix everything together, and chill for a few hours. When ready to serve, drain the liquid, and place cucumbers in the serving dish, topped by a sprinkle of roasted sesame seeds.

Debbie.D.,.AL (8:39:35 PM) :

SUMMER HARVEST

2 onions, chopped
1 1/2 lbs. summer squash, chopped
1 1/2 lbs. zucchini, chopped
4 carrots, grated
2 cups sour cream
4 T. granulated chicken bouillon
12-oz. pkg. cornbread stuffing
2 sticks butter, melted

Preheat oven to 350 degrees. Steam onions, squash and zucchini until crisp-tender. In a large bowl, combine carrots, sour cream, and bouillon; add steamed vegetables and pour into greased baking pan. Mix stuffing and melted butter. Cover vegetable mixture with cornbread stuffing mixture. Bake for 45 minutes.

Debbie.D.,.AL (8:43:22 PM) :

OUR FAVORITE AU GRATIN POTATOES

1 stick butter
1/2 cup all-purpose flour
2 cups milk
1 cup Cheddar cheese, shredded
1 cup mozzarella cheese, shredded
salt and pepper to taste
5 lbs. red potatoes, cooked and chopped

Melt butter in a medium saucepan. Combine flour and milk, add to butter and cook over medium heat until mixture thickens. Stir in cheeses; salt and pepper to taste. Add potatoes to a large mixing bowl, pour cheese mixture over top; gently mix. Spoon into a 3-quart casserole dish. Bake at 350 degrees for 40-50 minutes. Remove from oven and let stand 10 minutes before serving.

This recipe can be cut in half if you're not preparing food for a large crowd. Delicious!Debbie.D.,.AL (8:49:20 PM) :

FRUIT TRIFLE SALAD

6 oranges, peeled and sliced
3 bananas, sliced
3 cups blueberries
2 cups seedless grapes
3 cups strawberries, halved
1 pkg. (4 oz.) instant vanilla pudding
1 3/4 cup milk
3/4 cup sour cream
1 tsp. orange zest

In a large glass bowl, layer all of the fruits in the order listed above. For the topping, combine pudding mix and milk. Beat for one-two minutes. Beat in sour cream and orange peel. Serve with fruit.

LilyPadz (8:57:43 PM) :

CopyCat Version of Snapple Lemon Iced Tea

2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe black tea blend)
3/4 cup granulated sugar
1/3 cup plus 2 Tablespoons lemon juice

Boil the water in a large saucepan over high heat.
When the water comes to a rapid boil, turn off the heat, put the tea bags into the water and cover.
After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea. The tea should still be warm, so the sugar will dissolve easily.
Add lemon juice. Chill. Makes 2 quarts.

Debbie.D.,.AL (9:05:04 PM) :

MAMA'S BLACKBERRY COBBLER

1/2 cup butter
1 cup flour
2 cups sugar
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 cup half-and-half
1 tsp. vanilla extract
2 cups blackberries, washed and with stems removed

Preheat oven to 350 degrees. Melt the butter in a square 9" baking dish in the oven. In a medium bowl, whisk together the flour, one cup sugar, baking powder, and nutmeg. Combine the half-and-half and vanilla extract in a measuring cup, then add to the flour mixture blending until crumbly. Press the dough into the baking dish on top of the butter, some butter will spill over on the dough. In a medium saucepan, stir together the berries with the remaining one cup of sugar. Warm over low heat and pour over teh dough. Bake for 50-55 minutes or until the crust is golden brown. This is excellent served with Blue Bell Natural Vanilla Bean Ice Cream.

Debbie.D.,.AL (9:25:47 PM) :

SUMMERTIME STRAWBERRY MUFFINS

2 1/2 cups all-purpose flour
2/3 cup plus 1 1/2 T. sugar, divided
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups fresh strawberries, washed, drained, "hulled", and sliced
1 cup buttermilk
1/2 cup butter, melted
1 1/4 tsp. vanilla extract
1 egg, slightly beaten
1 2gg white, lightly beaten

Combine flour, 2/3 cup sugar, baking soda, cinnamon, and salt in a large bowl; stir well. Add strawberries and mix. Make a well in the center of the mixture. Combine buttermilk, butter, vanilla extract, egg, and egg white; blend well. Add to dry ingredients and stir until just moistened. Divide batter evenly among 18 muffin cups, coated with PAM. Sprinkle remaining sugar evenly over tops of muffins. Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately and let cool on a wire rack.

Debbie.D.,.AL (9:32:25 PM) :

CROCKPOT ROAST BEEF

3 large onions, sliced
2 garlic cloves, minced
1 green bell pepper, diced
1 stalk celery, diced
1 can of beef broth
2 T. vinegar ( I use wine vinegar)
1 tsp. catsup
Salt and pepper to taste

Put the vegetable oil into a large pot and heat. Put the flour, salt, and pepper on the roast and brown in the vegetable oil. Place the browned roast into the crock pot. Add the onions, garlic, bell pepper, beef broth, vinegar, and catsup. Cook in crock pot for 8-10 hours. Serves 6.

sussie,wy (9:43:38 PM) :

EASY ROAST BEEF IN THE CROCKPOT

1 BEEF ROAST ANY SIZE
1 CAN FRENCH ONION SOUP MIX
1 CAN CREAM OF MUSHROOM SOUP
SEASON TO TASTESEASON ROAST BEEF NOT TOO MUCH SALT AS TEH ONION SOUP USAULLY WILL BE ENOUGH TO SALT THE ROAST. POUT THE SOUP MIXES OVER AND COOK ON HIGH FOR 5 HOURS OR LOW FOR 8 HOURS . SHRED WITH FORK AND SERVE ON PO-BOY BUNS

Christy,.AZ (1:27:44 PM) :

Blender Quiche

4 eggs
1 cup Bisquick or Bisquick-clone
2 cups milk
1 cup shredded cheese

Blend eggs, milk & bisquick together. Spread cheese in the bottom of a greased pie pan (my 9-inch got very full, but it didn't boil over). Bake at 350 for 45 minutes.

Optional: Add bacon, broccoli or mushrooms to the cheese. I've only done it with mushrooms, and that worked fine. It forms a soft crust on the bottom, a light custard in the middle, and the cheese (and mushrooms) rises to the top. Dawn.NY (4:20:06 PM) :

Moussaka

5 large eggplants,
about 1 1/2 pounds each
salt
10 tablespoons butter
3 pounds ground beef
1 1/2 cups chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
1/2 cup red wine
salt and pepper to taste
1/2 cup water
1/8 teaspoon ground cinnamon
3/4 cup grated parmesan cheese
1/2 cup breadcrumbs
8 tablespoons all-purpose flour
4 cups hot milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon grated nutmeg
3 eggs, lightly beaten
vegetable oil for brushing eggplant Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving 1/2 inch peel between the strips. Cut into 1/2-inch rounds, sprinkle with salt, and let stand in a colander under a heavy or weighted plate for 1/2 hour. Rinse and dry eggplant rounds.

Melt 4 tablespoons butter in a saucepan and saut meat and onion until brown. Add tomato paste, parsley, wine, salt, pepper, and water. Simmer until liquid has been absorbed. Cool. Stir in cinnamon, 1/2 cup cheese, and half the bread crumbs.

To prepare the sauce:
Melt 6 tablespoons butter in a saucepan over low heat. Add flour and stir until well blended. Remove from heat, and gradually stir in milk. Return to heat and cook, stirring, until sauce is thick and smooth. Add salt, and pepper, and nutmeg. Combine eggs with a little of the hot sauce, then stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly.

Preheat broiler. Lightly brush eggplant slices with oil on both sides. Place on an ungreased cookie sheet and broil until lightly browned. Set aside to cool.

Preheat oven to 350 degrees. Sprinkle bottom of a 10 x 16-inch pan with remaining bread crumbs. Place a layer of eggplant slices on the bread crumbs, then spread meat mixture over eggplant slices. Cover meat with remaining eggplant slices. Spoon sauce over eggplant; sprinkle with remaining 1/4 cup grated cheese. Bake for 40 minutes, or until golden. Cool for 10 minutes before cutting. Serve warm.

Note: Moussaka can be prepared up to the cream sauce and finished the next day. This can also be baked, cooled, frozen, and reheated.

Yield: 10 to 15 servings.

Dawn.NY (4:31:27 PM) ::

PUMPKIN CHEESECAKE PIE

CRUST:
1 c Graham cracker crumbs
1/2 c Ground pecans
2 T Sugar
1/8 t Ginger
1/4 c Butter or margarine, melted

FILLING:
3/4 c Brown sugar, firmly packed
1 pk 8 oz. cream cheese
1 cn 16 oz. pumpkin pie filling
1/2 c Heavy cream
1 t Cinnamon
1/2 t Ginger
1/2 t Salt
1/4 t Nutmeg
1/4 t Clove
1 ds Black pepper
3 ea Eggs

GARNISH:
1 x Pecan halves
1 x Sweetened whipped cream

CRUST: Preheat oven to 350 degrees. Combine cracker crumbs, pecans, sugar and ginger. Add butter. Stir until well coated. Press, evenly, to bottom and sides of a 9" pie plate. Bake 8 to 10 minutes. Cool on a wire rack.
FILLING: Combine brown sugar and cream cheese; beat until light and fluffy. Beat in remaining ingredients in order listed above, adding the eggs one at a time. NOTE: Filling can be made ahead of time. Cover and refrigerate overnight. Bring to room temperature before filling pie shell. Pour into pie shell. Bake 55 to 60 minutes and use toothpick test for exact timing Cool on a wire rack. Pipe edge with whipping cream and garnish with pecans, if desired. Makes 8 to 10 servings.

Sara,MN (4:35:52 PM) :

Editor's note: This recipe is missing pineapple amount - my suggestion is one 8oz can crushed pineapple, drained added with the carrots. - Betsy

Carrot Cake with Crushed Pineapple and Pecan cream filling

Carrot Cake
(takes some time)

Pecan Cream Filling
1-1/2 cups sugar
1/4 cup flour
3/4 tsp salt
1-1/2 cups heavy cream
6 oz (3/4 cup) unsalted butter
1-1/4 cups chopped pecans
2 tsp vanilla

Carrot Cake
1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
4 eggs
4 cups grated carrots (about a 1 lb. bag )
1 cup chopped pecans
1 cup raisins

Cream Cheese Frosting
8 oz soft unsalted butter
8 oz soft cream cheese
1 1 Lb. box of powdered sugar
1 tsp vanilla extract
4 oz shredded, sweetened coconut ( 1-1/2 cups)

Pecan cream filling In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using. Carrot Cake Preheat oven to 350. Have ready a greased and floured 10" tube cake pan. In a large bowl Whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack If you fare not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temp.

Cheese Cream Filling Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is to soft to spread, chill a bit. Chill if not using immediately, but bring to room Temp. before spreading.

Assembly Preheat oven to 300 Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the Layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake. If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring 1/2 with orange, pipe on the top to form little carrots

Judy,.Ont (10:07:15 PM) :.

Fatoosh - Lebanese Bread Salad

2 small pita bread 2 tbsp sumac herb
8 romaine lettuce leaves c. lemon juice
1 bunch radishes, sliced c. olive oil
2 green onions, chopped 1 tsp. salt
1 cucumber, sliced tsp. pepper
3 med. tomatoes, cut into wedges c. fresh mint, chopped or
c. chopped parsley 2 tbsp. dry mint.
1 clove garlic, crushedPlace the pita bread in oven to crisp. Wash and drain lettuce. Break up into bite size pieces and place in a large salad bowl. Add all remaining ingredients. Tear bread into bite size pieces and add to bowl; toss well.

Terrytx (10:25:47 PM) : Kelly,WA (10:24:33 PM) :

Soy Sauce Chicken
(Serves 3 to 4 - or maybe two depending on how hungry you
are)

Ingredients:
1 chicken, quartered and skin scored 1 large sweet onion
(Walla-Walla or Texas 1015) sliced
2 Tbsp fresh grated ginger
10 cloves fresh crushed garlic
1/2 carrot shredded
2 tsp coarse ground white pepper
1 cup soy sauce
1-1/2 cups water
1/2 cup cane sugar
6 green onions sliced thinly
4 Tbsp sesame seed oil

Use electric skillet - works best. Set at 300 - 350 degrees

1. Add all liquids except sesame oil, sugar, garlic, ginger, pepper
and garlic. Bring to boil.
2. Add sweet onion and cook 5 minutes. Reduce heat to 275
degrees.
3. Add chicken. Cover and cook 15 to 20 minutes.
4. Turn chicken over and cook 15 minutes, covered.
5. Turn chicken over and cook 15 minutes. Add a little water if sauce gets too thick. 6. Serve chicken on plate. Pour sauce including cooked onions, etc. on top.
7. Scatter sliced green onions on top of that and drizzle sesame oil over the whole shebang.
8. Serve with steamed white rice Kelly,WA (1:11:44 PM) :

Here are a couple cold pasta salad recipes...
_______________________

Marinated Pasta Salad
Shamelessly stolen from "The Low-Fat Pasta Collection" by Oxmoor House, Inc. p.11

Hint: You can substitute Italian salad dressing for the oil, vinegar, and spices required.

3 oz. bow tie pasta, uncooked
1 c. chopped tomato
1 small onion, thinly sliced
3 tbsp. pitted small ripe olives, halved
1 tbsp. chopped fresh parsley
1 tbsp. white wine vinegar
2 tsp. olive oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
Fresh basil leaves (optional)

Instructions:

1.Cook pasta according to package directions, omitting salt and fat; drain. Rinse with cold
water and drain again.
2.Combine pasta, tomato, and next 9 ingredients in a medium bowl; toss gently. Cover and chill
at least 2 hours. Garnish with fresh basil if desired. Yield: 4 servings.

___________________

Vegetable-Pasta Salad

Shamelessly stolen from "Menu For Life" by J.K.Kaye and L.E.Smith p.32

Prep time: 10 min.
Cook time: 10 min.
Yield: 3 cups

Ingredients:

1 c. chopped tomatoes
1/2 c. sliced fresh mushrooms
1/2 c. sliced green pepper
1/2 c. small vegetable pasta shells
1/2 medium apple, sliced
1 shelled walnut, broken
1 oz. part-skim mozzarella cheese, diced
your favorite salad dressing

Instructions:

1.Cook pasta according to package directions. Rinse and drain.
2.In medium bowl, combine pasta and ingredients.
3.Toss salad with dressing and serve.

Barbara,.LA (1:14:28 PM) : Santa Fe Pasta Salad

1 16-ounce package Rotini Pasta
4-5 quarts water

Dressing
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoon diced red bell pepper
2 tablespoon diced green bell pepper

1 boneless, skinless chicken breast, cooked and diced

1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it.
3. When pasta is done, pour it into a large bowl. Add the dressing, then toss. 4. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.
Serves 8.

Barbara,.LA (1:17:07 PM) : Ranch Chicken Pasta Salad

1 pkg. (10.4 oz.) KRAFT Classic Ranch with Bacon Pasta Salad,
1 cup chopped cooked chicken or turkey
1 cup chopped tomatoes
1/4 cup sliced green onions,

,PREPARE Pasta Salad as directed on package.
STIR in remaining ingredients. Refrigerate or serve immediately. Garnish with fresh herbs.

Barbara,.LA (1:19:48 PM) :

SEAFOOD PASTA SALAD

12 ounces vermicelli -- cooked

1 tablespoon accent seasoning mix
2 tablespoons Lawry's seasoning salt
6 tablespoons lemon juice
4 tablespoons olive oil

1 cup celery -- chopped
1/2 cup green pepper -- chopped
1/2 cup green onion -- chopped
1 jar pimento
1 small can black olives -- sliced
1 cup mayonnaise -- Hellman's
garlic salt -- to taste
2 cups cooked seafood chopped in bite size pieces
Combine-accent,season salt, lemon juice, oil.

Pour on warm pasta.

Stir in remaining ingredients. Chill.

Barbara,.LA (1:40:35 PM) :

Seafood Quesadillas
1/2 lb cooked peeled salad shrimp
1/2 lb flaked imitation crab
4 0z Grated monterey Jack cheese
4 Oz Grated cheddar cheese
1 diced bell pepa...;o)
1 diced celery stick
1 diced green onion
1 doz flour tortillas

grease and preheat skillet to med temp...( like temp for pancakes ) lay tortilla flat in pan fill 1/2 side of tortilla w seafood mix fold other side over and heat till both sides golden brown and cheese melted serve warm and enjoy for a more spicier flavor finely dice a fresh jalepeno pepper and add to seafood mix

Susan,IL (3:36:13 PM) :

Pastitisio
Recipe By : Susan Wilson
Serving Size : 6

1 1/2 cups elbow macaroni
1 egg -- beaten
1/3 cup grated parmesan cheese
1/4 cup milk
1 pound beef -- ground
1/2 cup chopped onion
8 ounces tomato sauce -- 8 ounce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 egg -- beaten
1/4 cup parmesan cheese

Cook macaroni in a large amount of boiling salted water about 10 minutes or till just tender; drain. Combine cooked macarone, 1 beaten egg and 1/3 cup parmesan cheese, and the 1/4 cup of milk; set aside. In skillet cook ground beef and onion till meat is browned and onion is tender; drain off fat. Stir in tomato sauce, cinnamon, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.

For sauce, in saucepan melt butter or margarine; stir in flour and 1/4 teaspoon salt. Add the 1 1/2 cups milk all at once; cook and stir till thickened and bubbly. Remove from heat. Stir about half of the hot mixture into 1 beaten egg; return to remaining hot mixture in saucepan. Stir in the 1/4 cup grated parmesan cheese.

Place half of the macaroni mixture in an 8x8x2 inch baking dish. Spoon the meat mixture atop; add the remaining macaroni mixture. Spread the sauce over all. Bake uncovered in 350 degree oven for 40-45 minutes. Let stand 10 minutes before serving.

Susan,IL (3:36:41 PM) :

Meatloaf
Recipe By : Susan Wilson
Serving Size : 6

2 eggs -- beaten
3/4 cup milk
1/2 cup bread crumbs
1/4 cup onion -- chopped
2 tablespoons parsley -- snipped
1 teaspoon salt
1/2 teaspoon ground sage
1/8 teaspoon pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard

In a bowl combine eggs and milk. stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground beef; mix well. Shape meat into desired shape. Place in pan. Bake meat loaf uncovered in a 350 degree oven for 1 hour. Spoon off excess fat. Combine catsup, brown sugar, and dry mustard; spread over meat loaf. Return to oven; bake about 10 minutes more.

Susan,IL (3:38:06 PM) :

Beef and Broccoli Pie
Recipe By : Susan Wilson
Serving Size : 6

1 double-crust pastry (Pillsbury All-ready)
1 pound ground beef
1/4 cup onion
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1 1/4 cups milk
1 package cream cheese -- 3 ounce
1 egg -- beaten
1 package frozen broccoli, chopped cooked and drain
4 ounces Swiss cheese -- sliced

.Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. trim pastry even with rim of pie plate. In a skillet, brown the ground beef and onion until meat is browned and onion is tender; drain off fat. Stir in flour, salt, and garlic salt. Add the 1 1/4 cups of milk and cream cheese. Cook, stirring constantly, until smooth and bubbly. Slowly add about 1 cup of the hot mixture into the beaten egg; return this to remaining hot mixture in skillet. Cook and stir over medium heat for 1 to 2 minutes more. Spoon the hot meat mixture into the pastry lined pie plate. Arrange cheese slices on top of meat mixture. Cut slits in top crust and place on top of filling. Seal and flue edge. brush pastry with a little additional milk. To prevent overbrowning, cover edge of crust with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake for 20 to 25 minutes more or until crust is golden brown. Let stand 10 minutes before serving.

Susan,IL (3:39:08 PM) :

Taco Bake Pie
Recipe By : Susan Wilson
Serving Size : 6

1 pound ground beef
1/2 Cup chopped onion
1 package taco seasoning mix
3/4 cup water
1 3/4 cups flour
1 package quick rise yeast
1 tablespoon sugar
2 teaspoons chopped onion
3/4 teaspoon salt
2/3 can warm water
2 Tablespoons oil
1/2 cup crushed corn chips
1 cup cheddar cheese -- shredded
1 cup lettuce -- chopped
1 1/2 cups Diced tomato
Sour cream

Filling: Brown 1 pound lean ground beef with 1/2 cup chopped onion. Add 1 package of taco seasoning and 3/4 cups of water. Simmer for 25 minutes.

Topping: Top with cheese, lettuce and tomatoes

Taco Crust: In medium bowl combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add Very warm water and oil to mixture. Mix by hand till almost smooth. Stir in corn chips and enough flour to make a stiff batter. Spread in a well greased 10 inch pie pan. Cover and let rise 10 minutes. Spread meat filling over dough. Bake at 375 Degrees for 30-35 minutes. Sprinkle with cheese, lettuce and tomato. Dot with sour cream

Susan,IL (3:53:38 PM) :

Spaghetti Sauce
Recipe By : Susan Wilson

1/3 cup Olive oil
1/2 pound Ground beef
1/2 cup onion -- chopped
1 clove garlic -- crushed
1 can Italian tomatoes -- 2 lb, 3 oz.
1 can tomato paste -- 6 oz
1 tablespoon light brown sugar
2 teaspoons oregano -- dried
1 1/2 teaspoons salt
1 teaspoon basil -- dried
1/4 teaspoon black pepper

Heat oil in a large skillet. Add ground beef, onion and garlic. saut until meat is no longer red. Add tomatoes, tomato paste, brown sugar, oregano, salt, basil, and pepper. Bring to boiling, stirring constantly. Reduce heat to low; cover & simmer 45 minutes, stirring occasionally. Serve with pasta.Linda,VA (8:33:03 PM) :

Brownies - Really simple and SO Good

4 eggs
4 Tablespoons Cocoa
2 Cups Sugar
4 Teaspoons Vanilla
2 Cups Flour

Melt 2 sticks of butter or margarine and pour over the above ingredients, mix together. Pour into greased 13x9 pan, Sprinkle a 6 oz. pkg. of chocolate chips over top. Bake at 325 for 25 minutes.

Debbie.D.,.AL (8:36:57 PM) :

SPEEDY BROWNIES

2 cups sugar
1 3/4 cups all-purpose flour
1/2 cup baking cocoa
1 tsp. salt
5 eggs
1 cup vegetable oil
1 tsp. vanilla extract
1 cup (6 oz.) semisweet chocolate chips

In a mixing bowl, combine the first 7 ingredients; beat until smooth. Pour into a greased 13"X9" pan. Sprinkle with chocolate chips. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Yield: 3 dozen.

priscilla/hi (10:12:41 PM) :

CRAB FRITTERS

A: 1 1/2 CUP OF FLOUR
1 1/2 CUP OF WATER
1 TSP. BAKING POWDER
B: 2 CLOVES GARLIC CRUSHED
1TSP. SALT
1TSP.PEPPER
1TBS. OLIVE OIL
1 TBS. OREGANO
C: CHUNKS OF CRAB MEAT

MIX TOGETHER PART A. THEN ADD PART B TO MIXUTRE. THEN ADD PART C. AND DEEP FRY IN 375 DEGRESS, UNTIL GOLDEN BROWN