* Exported from MasterCook * 1-2-3 Crab Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Blue Crab -- fresh or frozen 1/2 Cup Butter -- melted 1 Tablespoon Tarragon Vinegar Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage. Place crab meat in a shallow 1-quart casserole. Combine butter and vinegar. Pour over crab meat. Mix lightly. Broil about 4" from source of heat for 12 to 15 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 14 Carrots Cake Dream Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour 1 1/2 Teaspoons Baking Soda 2 Teaspoons Baking Powder 2 Teaspoons Cinnamon 1/2 Cup Nuts 2 Cups Sugar Pinch Salt 1 1/2 Cups Oil 4 Eggs 1 Can Pineapple 2 Cups Carrots -- grated Sift all dry ingredients together. Add sugar and oil to flour mixture. Add eggs, pineapple, nuts and carrots, mix well. Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes. Cool a few minutes in pan, turn out on wire racks. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 20 Minute Chocolate Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Sticks Butter 2 Cups Sugar 4 1/2 Tablespoons Cocoa 1/2 Tablespoon Hot Water 1 Teaspoon Baking Soda 2 Cups Flour 2 Eggs 1/2 Cup Buttermilk 1 Teaspoon Vanilla Bake in sheet pan. Mix all ingredients well. Bake 20 minutes. Frost cake with Boil Icing. (See recipe in glazing and icing section) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 4 Bean Casserole Recipe By : Janis Alling (Durrell), Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Beans & Peas Beef & Veal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Hamburger 1 Pound Bacon 4 Cans Beans 1/2 Cup Catsup 1 Tablespoon Mustard 2 Tablespoons Worcestershire Sauce Salt -- to taste Pepper -- to taste 3 Tablespoons Vinegar 1/2 Cup Brown Sugar Onion Place all ingredents in a casserole dish and bake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 4 Meals in 1 Recipe By : Margie Russell, Flordia Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Beef & Veal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spaghetti sauce ground beef pot roast 1 can chile beans Make a double recipe of spaghetti sacue with ground beef. 1. Add a large pre-browned pot roast to the cooking sauce. When roast is done, wrap in foil and freeae. 2. remove a portion of meat sauce and add a can of chili beans. Freeze for chili. 3. Remove another portion of sauce and freeze for sloppy joes. 4. The balance of the sauce have with spaghetti. - - - - - - - - - - - - - - - - - - NOTES : 4 in one meals. 1. Pot roast. 2. Chili 3. Sloppy Joes 4. Spaghetti Sauce * Exported from MasterCook * 7 Minute Tuna Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Tuna In Water -- drained 1 Can Durkee O&C Real Fried Onions 3/4 Cup Celery -- thinly sliced 1/4 Cup Green Pepper -- thinly sliced 1/4 Teaspoon Onion Powder 1 Can Mushrooms -- drained 1 Can Cream Of Celery Soup, Condensed Combine one-half can of French fried onions, with other ingredients. Place in greased casserole. Bake at 350 degrees for 25 minutes. Sprinkle remaining onions on top. Bake 5 minutes longer. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 7 Minute White Frosting Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg Whites 1/2 Cup Karo Syrup 3/4 Cup Sugar 3 Tablespoons Water Salt Vanilla Put in top double boiler, stir, then beat with electric beater until it holds a peak. 7 Minutes or until glossy. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 7-Up® Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sticks Butter 3 cups Sugar 5 Eggs 3 cups Flour 2 tablespoons Lemon Extract 3/4 can 7-Up® Cream butter and sugar together 20 minutes, or until a smooth blend is achieved. Add eggs, one at a time. Add flour and lemon extract. Fold in 7-Up®. Pour into well greased 12 cup Bundt pan. Bake at 325 degrees for 1 to 1 1/4 hours. Posted to MC-Recipe Digest V1 #1121 by "abprice@wf.net" on Feb 23, 1998. Posted to MC-Recipe Digest V1 #1123 by "abprice@wf.net" on Feb 24, 1998. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 7-Up® Cake #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sticks Butter 3 cups Sugar 5 Eggs 3 cups Flour 2 tablespoons Lemon Extract 3/4 can 7-Up® Cream butter and sugar together 20 minutes, or until a smooth blend is achieved. Add eggs, one at a time. Add flour and lemon extract. Fold in 7-Up®. Pour into well greased 12 cup Bundt pan. Bake at 325 degrees for 1 to 1 1/4 hours. Posted to MC-Recipe Digest V1 #1121 by "abprice@wf.net" on Feb 23, 1998. Posted to MC-Recipe Digest V1 #1123 by "abprice@wf.net" on Feb 24, 1998. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 7-Up® Cake (Corrected) Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Sticks Butter 3 Cups Sugar 5 Eggs 3 Cups Flour 2 Tablespoons Lemon Extract 3/4 Can 7-Up® Cream butter and sugar together 20 minutes, or until a smooth blend is achieved. Add eggs, one at a time. Add flour and lemon extract. Fold in 7-Up®. Pour into well greased 12 cup Bundt pan. Bake at 325 degrees for 1 to 1 1/4 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * A Pie Crust To Remember Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour 1 Teaspoon Salt 3/4 Cup Shortening 1/2 Cup Ice Water Mix flour and salt. Cut in shortening thoroughly with pastry blender. Add ice water and blend until dough cleans bowl and is no longer sticky. Divide into 2 balls. Roll out on floured board, sprinkle a little flour on top of dough to make rolling easier. Roll from center outward. This amount makes enough for a double crust to fit a 9" pan. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * About Pickling Containers Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Information Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** Glass canning jars are the most popular containers for pickles. they come in a wide choice of sizes and styles, and many people especially like the look of the old-style jars equipped with glass lids and wire-bail closures. One problem with these old-style jars and also with the newer reproductions is that they sometimes do not seal properly. Always check them carefully for leakage. If leaks do occur, repeat the sealing process immediately. By far the most popular and reliable closure for jars is the two-piece vacuum lid and cap. Source: Margaret Chason "Pickle the Pick of The Summer Garden" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Alison Sweeney And Bryan Dattilo's Neapolitan Pasta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Couscous Posted To Mc & Recipelu Lists Lifetime = Our Home Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 3 cloves garlic -- minced 2 tablespoons chopped fresh basil 1 1/2 pounds tomatoes -- peeled and chopped salt and pepper angel hair pasta Heat olive oil over low flame and saut‚ garlic for 1 minute. Add tomatoes. Increase flame to medium for 15 minutes. Continually stir and crush tomatoes in olive oil. Add basil and salt and pepper to taste. Cook for 1 minute more. Add additional seasonings of your choice (such as oregano). Notes: Alison Sweeney and Bryan Dattilo's Neapolitan Pasta Alison Sweeney and Bryan Dattilo play a couple on the hit soap "Days of Our Lives" © 1997 Alison Sweeney and Bryan Dattilo © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK - - - - - - - - - - - - - - - - - - * Exported from MasterCook * All Bran Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Breads & Bread Machine Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Shortening 1/2 Cup Boiling Water 1/2 Cup Sugar 1 Cup All-Bran® Cereal 1/2 Teaspoon Salt 1 Egg -- well beaten 1 Yeast Cake 1/2 Cup Warm Water 3 Cups Flour -- or 4 Cups Flour Mix shortening, boiling water, sugar, salt and All-Bran together. Let stand until lukewarm. Soak the cake of yeast in the warm water. Add the egg. mix with the above mixture. Add flour. Place in a slightly greased bowl. Set aside to rise. Knead on floured surface. Place in a greased bowl, cover and let rise until double in bulk. Turn out on floured surface and roll. Bake in hot over, 425 degrees for about 15 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * All Bran Refrigerator Rolls Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Shortening 3/4 Cup Sugar 1 Cup All-Bran® Cereal 1 1/2 Teaspoons Salt 1 Cup Boiling Water 2 Eggs -- well beaten 2 Yeast Cake 1 Cup Warm Water 6 Cups Flour Mix shortening, salt, sugar and All Bran with boiling water, stirring until shortening melts. Let stand until lukewarm. Beat thoroughly. Dissolve yeast in lukewarm water. Add eggs. Add flour. Let stand covered with wax paper or foil in refrigerator until ready to make. Grease pan, pinch off rolls, butter tops. Let rise at room temperature until double in bulk. Bake in 400 degree oven until brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Coconut Christmas Balls Recipe By : Army Times 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Candy Christmas Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups confectioner's sugar 1 1/2 cups shredded coconut 2 tablespoons cream 1/3 teaspoon almond extract 1/4 teaspoon melted butter red food coloring green food coloring Mix together the confectioners' sugar, 1 cup coconut, cream, almond extract and melted butter. Stir until all are well combined. Now divide the mixture into three equal parts. color one pink to red, one green and leave the other one white. Shape into 3/4 - 1 inch fat balls. Now roll the bals in rest of coconut and let stand about 24 hours to firm up. Makes 2 to 3 dozen balls., - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Fudge Ring Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Almonds -- sliced 3 Cups Bisquick® Baking Mix 2/3 Cup Sugar 1/4 Cup Shortening 1 Cup Milk 2 Teaspoons Vanilla 1/2 Teaspoon Almond Extract 2 Eggs 4 Semisweet Chocolate Square -- melted, cooled Chocolate Glaze -- if desired Heat oven to 350 degrees. Generously grease 9 cup bundt cake pan; coat with almonds. Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Pour into pan. Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes. Invert on wire rack or heatproof serving plate; remove pan. Cool cake completely. Spread top with Chocolate glaze (see glazes and icing receipe section), allowing some to drizzle down side. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Loaf Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Bisquick® Baking Mix 1/2 Cup All-Purpose Flour 1 Cup Sugar 1/2 Cup Butter -- firm 1/2 Cup Almonds -- sliced 1 Teaspoon Ground Cinnamon 2 Eggs 3/4 Cup Milk 1 Teaspoon Vanilla 1/2 Teaspoon Almond Extract Heat oven to 350 degrees. Grease and flour bottom of loaf pan. Mix baking mix, flour and sugar; cut in margarine until mixture resembles cornmeal. Stir almonds and cinnamon into 1/2 of the margarine mixture in small bowl; reserve. Stir eggs, milk, vanilla and almond extract into remaining margarine mixture. (Batter will be lumpy.) Pour about half of the batter into pan; sprinkle with half of the almond mixture. Pour remaining batter into pan; sprinkle with remaining almond mixture. Bake until wooden pick inserted in center of loaf comes out clean, 40 to 45 minutes. Cool 5 minutes. Loosen sides of loaf pan; remove from pan. Cool completely before slicing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Alpine Avocado Dip Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Dips Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium Avocado -- peeled, seeded 8 Ounces Plain Yogurt 1 Tablespoon Chopped Onions 1 Teaspoon Lemon Juice 1/2 Teaspoon Garlic Salt 1/4 Teaspoon Hot Pepper Sauce In small bowl, mash avocado. Stir in remaining ingredients (mixture will be lumpy). Chill thoroughly to blend flavors. Serve with assorted chips. Makes 1 1/2 Cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amazing Coconut Pie #1 Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Bisquick® Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Milk 3/4 Cup Sugar 1/2 Cup Bisquick® Baking Mix 4 Eggs 1/8 Cup Margarine 1 1/2 Teaspoons Vanilla 1 Cup Coconut Combine all ingredients except coconut in blender. Blend 3 minutes. Pour in 9" pie pan, let stand 5 minutes. Sprinkle with coconut. Bake at 350 degrees for 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amazing Coconut Pie #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Posted To Mc Recipe Bisquick® Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Milk 3/4 Cup Sugar 1/2 Cup Bisquick® Baking Mix 4 Eggs 1/4 Cup Butter 1 1/2 Teaspoons Vanilla 1 1/3 Cups Coconut Flakes Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9" pie pan. Let stand 5 minutes; then sprinkle with coconut. Bake at 350 degrees for 40 minutes. Serve warm or cooled. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amber Marmalade Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Chutney & Marmalade Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oranges 2 grapefruits 2 lemon water sugar Peel fruit, cut peels into very thin strips. Add to saucepan with q quart of cold water, bring to a boil, bil for 10 minutes. Drain. cut fruit pulp into small pieces, discarding membranes and pith. reserve seeds, tie in cheesecloth. Add drained peel and measure pressing, add 2 cups water for each cup of fruit.. Boil rapidly about 40 minutes in broad 5 quart pan. Measure again. Add 1 cup sugar for each cup of fruit liquid, andd seed bag. boil rapidly for 50 minutes, stirring frequently, thill thick and amber. Remove seed bag, to test, drop small aount on cool saucer, it well hold with ut running when ready: Cool afew minutes, pour into hot sterilized jars, Seal with paraffin wax. Makes 10 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ambrosia Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box White Cake Mix 2 Boxes Orange Gelatin Powder 1 Cup Boiling Water 4 Eggs 3/4 Cup Salad Oil Frosting: 1 Can Crushed Pineapple 1 Box Powdered Sugar 1 Can Pineapple 5 Sections Mandarin Oranges 1 Maraschino Cherry Coconut Dissolve gelatin in hot water. Cool a few minutes. Add gelatin to cake mix with all other ingredients. Mix about 2 minutes on medium speed. Pour into greased and floured 13 x 9 x 2 1/2 inch pan. Bake at 350 degrees for 30 to 45 minutes. FROSTING: Combine, pineapple with powdered sugar. Mix well and spread on hot cake. Sprinkle coconut over pineapple. Decorate top with five mandarin orange sections in a circle with a maraschino cherry in the center. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ambrosial Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 peaches -- peeled and pitted 3 large oranges -- seeded 1 medium cantaloupe -- peeled 1 lemon 8 1/4 ounces crushed pineapple 1 cup sugar Chop all ingredients fine, putting oranges through food chopper and combine. Add 3/4 cup sugar for each cup of fruit. Let stand overnight. Next morning, gently cook mixtuer for 1 hour, stirring frequently. Ladle into steriaized hot jars to within 1/8 inch of jar top. 'Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner. Makes about 8 pints. NOTE: you can add 6 maraschino cherries, drained and sliced thin. Just before removing jam from heat. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amish Friendship Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Mix Day 5: 1 Cup Milk 1 Cup Sugar 1 Cup Flour Day 10: 1 Cup Milk 1 Cup Sugar 1 Cup Flour To Remaining Batter Add: 2/3 Cup Oil 2 Cups Flour 1/2 Teaspoon Cinnamon 1/4 Teaspoon Salt 1 Cup Sugar 3 Eggs 1/2 Teaspoon Vanilla 1 1/4 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda DO NOT REFRIGERATE DAY 1 -- DO NOTHING DAY 2,3,4 ---STIR DAY 5 -- Put in large bowl and add ingredients and stir well. DAYS 6,7,8,9 --STIR DAY 10 -- Add ingredients. Stir well and pour 1 cup into each of 3 containers. Give to friends with a copy of directions. TO REMAINING BATTER: Mix ingredients together. You can add raisins, apple, bananas, nuts, dates, chocolate chips, pineapple or whatever you like. Pour into 2 well greased and sugared loaf pans and bake at 350 degrees for 50 minutes or until done. Cool 10 minutes and remove from pan. Will make three smaller loaves. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amy T. Corn Escallop Recipe By : Jean Fitch Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans corn, cream-style dash pepper 2 cups crumbled saltines gobs butter 1/2 teaspoon salt 2 eggs -- beaten 2 tablespoons chopped peppers Mix all together, place in buttered baking dish. Bake at 350 degrees for 45 minutes or longer. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Biscuits Recipe By : Hugh Ann, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Cups Flour 1/4 Cup Sugar 2 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1 Teaspoon Salt 1 Cup Shortening 1 Yeast Cake 2 Tablespoons Warm Water 2 Cups Buttermilk 2 Sticks Margarine Sift dry ingredients. Blend shortening. Dissolve yeast in warm water, let stand 5 minutes. Add milk and butter. Add yeast mixture to flour mixture. Mix well. Turn out on floured board. Roll to thickness desired, cut out biscuits, let stand. Dough can be refrigerated. Bake at 450 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Cake Creme De Cacao Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Angel Food Cake -- home or store made 1/3 Cup Creme De Cacao 1 Cup Heavy Cream 2 Tablespoons Cocoa 2 Tablespoons Confectioner's Sugar 2 Tablespoons Toasted Almonds -- sliced Mocha Sauce -- see Recipe Put cake, bottom up, on serving plate. With a cake tester or fork poke holes in bottom and slowly spoon on liqueur, letting it seep into cake. Whip cream, cocoa and sugar until soft peaks form; use to frost cake. Sprinkle with almonds. Chill 1 to 2 hours. Just before serving, drizzle sauce over frosting; pass remainder to serve with cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Hair Pasta With Summer Tomato Sauce And Arugula Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Lifetime = Main Ingredient Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *ingredients needed for tomato sauce* 4 pounds very ripe tomatoes -- seeded and coarsely -- chopped 2 cloves garlic -- finely chopped 1 cup olive oil 1 tablespoon balsamic vinegar 1/2 cup basil -- finely sliced salt and fresh pepper *ingredients needed for pasta* 1 pound angel hair pasta 1/2 pound fresh arugula 1/4 pound parmesan cheese -- thinly shaved How to Prepare the Sauce: 1. Combine all ingredients in a large bowl and season with salt and pepper. 2. Let sit while preparing pasta. How to Prepare the Pasta: 1. Bring a large pot of salted water to a boil over high heat, add the pasta and cook until al dente. 2. Place the arugula leaves in the bottom of an extra-large bowl or platter. 3. Drain the pasta and immediately pour the pasta over the leaves. 4. Top with the sauce and parmesan cheese. *This recipe can be easily doubled or tripled for larger parties. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Blossom Cake Recipe By : Mrs. Polster, Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Cakes Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Salad Oil 2 Eggs 2 Cups Sugar 1 Tablespoon Vanilla 1 Teaspoon Cinnamon 1/2 Teaspoon Cloves 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 1/2 Teaspoons Baking Soda 3 Cups Flour 3 Cups Apples -- fresh 1 Cup Nuts Beat oil, eggs, and sugar thoroughly. Add vanilla. Sift spices, salt, and soda with flour about 3 times. Add to egg mixture. Add apples and nuts. Bake in tube pan for 1 1/2 hours at 325 degrees. - - - - - - - - - - - - - - - - - - NOTES : Apples must be fresh and not canned. * Exported from MasterCook * Apple Bunt Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Butter 2 Cups Sugar 3 Eggs 3 Cups Flour 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Cinnamon 1/4 Teaspoon Mace 1 Teaspoon Vanilla 3 Cups Apples -- chopped 2 Cups Pecans Mix all ingredients. Bake in Bunt tube pan at 325 degrees for 1 1/2 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cake Recipe By : Norma, Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Sugar 1 1/2 Cups Cooking Oil 2 Eggs 3 Cups Flour 3/4 Cup Cherries -- drained 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Cup Nuts 3/4 Cup Coconut 3 Cups Apples -- chopped 2 Teaspoons Vanilla Mix all ingredients together. Bake for 1 hour at 300 degrees in tube pan. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Fritters Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Flour -- sifted 1 Teaspoon Baking Powder 3 Tablespoons Powdered Sugar 1/4 Teaspoon Salt 1 Egg -- well beaten 1/2 Cup Milk Tart Apples -- peeled, cut in 8th Sift flour once, measure, add baking powder, sugar and salt and sift again. Combine egg and milk and add to flour. Dip apple sections in batter. Fry in deep fat (370 degrees) until brown. Remove from fat. Drain. Serve with Log Cabin Syrup. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Kuchen Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Fruits Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Sweet Dough -- see Recipe 4 Cups Apples -- sliced 1/4 Cup Butter -- melted 1/4 Cup Sugar 1/4 Teaspoon Cinnamon Bring dough to room temperature. Divide dough in half; spread into 2 buttered 8" square pans. Press apples into dough. Brush with butter. Sprinkle with combine sugar and cinnamon. Cover; let dough rise in warm place until double. Bake in preheated 350 degree oven 40 - 45 minutes or until wooden pick inserted in center comes out clean. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Or Crab Apple Jelly Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fruits Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Pounds Apples -- to make 7 Cups Apple Juice 5 Cups Water 9 Cups Sugar 1 Box Fruit Pectin 1/2 Teaspoon Butter TO PREPARE APPLES FOR JUICE: Remove stems and blossoms ends. Cut into small pieces (do not peel or core). Place in large saucepan. Add water. Bring to full boil. Cover and simmer 10 minutes. Crush cooked apples, cover and simmer 5 minutes longer. Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl. When dripping stops, press gently. Measure juice and if necessary, add up to 1/2 cup water for exact measure. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Combine juice, fruit pectin and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 10 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Fruits Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pie Crust -- for 2 crust pie 1 Cup Sugar 2 Tablespoons All-Purpose Flour 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 2 Pounds Green Apples -- peeled and sliced 3 Tablespoons Butter Heat oven to 425 degrees. Roll out half the pastry to a 12" circle; line 9" pie plate. Combine sugar, flour, cinnamon, nutmeg and salt in bowl. Arrange half the apple slices in pastry-line pie plate. Sprinkle with half the sugar mixture. Repeat with remaining apple slices and sugar mixture. Dot with butter. Roll out remaining pastry for top crust; cut vents to allow steam to escape during baking. Place over filling; seal; flute. If desired, brush pie with milk and sprinkle with sugar. Bake 40 minutes or until golden brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Puffs Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Flour 1 Teaspoon Baking Powder 1/2 Cup Sugar 1 Cup Apples -- chopped 1 Egg -- beaten 2/3 Cup Milk Powdered Sugar -- or Cinnamon Sugar Mixture Powdered sugar or cinnamon-sugar mixture Mix flour, baking powder, sugar and apples. Add egg and milk and mix well. Drop by spoonfuls into hot fat and cook until puffs are golden brown. Drain and roll in sugar while warm. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Sauce Cake #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Sugar 3 Cups Flour 2 Tablespoons Cocoa 1 Teaspoon Cinnamon 1 Teaspoon Cloves 2 Teaspoons Baking Soda 1 Cup Raisins 1 Cup Nuts 1/2 Cup Shortening 2 Cups Dried Apples -- or 1 Can Apple Sauce Sift sugar, flour, cocoa, cinnamon, cloves and soda together. Cut in shortening. Add raisins and nuts. Add apples. Pour into cake pan and bake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Sauce Cake #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups Flour -- sifted 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Teaspoon Cinnamon 1/2 Teaspoon Cloves 1/2 Cup Butter 1 Cup Sugar 1 Egg -- well beaten 1 Cup Raisins -- finely chopped and -- floured 1 Cup Nuts -- chopped 3/4 Cup Hot Thick Apple Sauce -- strained Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg, raisins, and nuts. Add flour mixture, alternately with apple sauce, a small amount at a time. Beat after each addition until smooth. Bake in greased loaf pan, 7x5x3 inches, in moderate oven (350 degrees) about 1 hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Nut Coffee Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Bisquick® Baking Mix 2/3 Cup Milk 1 Egg 2 Tablespoons Sugar 1/2 Cup Walnuts -- chopped 1/4 Cup Packed Brown Sugar 1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Nutmeg 2 Tablespoons Butter Or Margarine 2/3 Cup Chunky Applesauce 1 Cup Powdered Sugar 1/2 Teaspoon Vanilla 4 Tablespoons Milk Heat oven to 400 degrees. Grease 9" square pan. Mix baking mix, 2/3 cup milk, egg and white sugar; beat vigorously 30 seconds. Spread in pan. Mix walnuts, brown sugar, cinnamon and nutmeg in small bowl; sprinkle over batter. Spoon applesauce over walnut mixture. Bake until wooden pick inserted in center comes out clean, about 25 minutes. Cool 30 minutes. Meanwhile, heat 2 Tbsp. margarine in 1 quart saucepan over low heat until golden brown; remove from heat. Mix in powdered sugar and vanilla. Stir in mix until smooth and of desired consistency. Drizzle over coffee cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Raisin Loaves Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 1/2 Cups Vegetable Oil 2 Cups Apples -- chopped 1 1/2 Cups Sugar 1 Teaspoon Vanilla 3 1/3 Cups All-Purpose Flour 2 Teaspoons Baking Soda 1 Teaspoon Baking Powder 1 Teaspoon Salt 1 Teaspoon Cinnamon 1 Teaspoon Cloves 2/3 Cup Nuts -- chopped 2/3 Cup Raisins Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, apples, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts and raisins. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applepie Spice Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Apple Pie Filling 1 Package Cake Mix 2 Eggs 2 Tablespoons Oil 1/2 Cup Oil 1/2 Cup Pecans Butter Sauce For Applepie Spice Cake 1 Stick Butter 1 Cup Powdered Sugar 1/2 Cup Cold Water 1 1/2 Teaspoons Cornstarch Salt Vanilla 1/2 Teaspoon Vinegar Butter Flavoring Bake in oven Butter Sauce for Applepie Spice Cake: Cook until thicken. Pour over cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Banana Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup Shortening 1 Cup Sugar 2 Eggs 1 1/2 Cups Mashed Bananas 1 Tablespoon Lemon Juice 1 3/4 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1 Teaspoon Salt 1/2 Cup Dried Apricots -- chopped Mixed With 1 Tablespoon Flour In large bowl, cream shortening and sugar. Beat in eggs 1 at a time, beating well after each addition. Blend in bananas and lemon juice. Mix together flour, baking soda and salt. Blend into banana mixture; stir in apricots. Turn into greased and floured 9x5x3 inch loaf pan. Bake in 325 degree oven 1 hour and 10 to 20 minutes, or until cake tester inserted in center comes out clean. Remove from pan and cool. Sift confectioners' sugar over top, if desired, before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Burritos Recipe By : Mrs. LaVerne Bowman, Patterson, CA Serving Size : 1 Preparation Time :0:00 Categories : Better Homes & Garden Mexican Family & Friends Ethnic Fruits Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces dried apricots -- snipped 1 cup water 1/4 cup granulated sugar 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 20 6 inch flour tortillas cooking oil In smal saucepan combine the apricots, water, granulated sugar, brown sugar, cinnamon, and nutmeg. Bring to boiling; reduce heat. Simmer, uncovered 10 minutes or till fruit is tender and mixture is thickened, stirring occasionally. Cool. To assemble, spoon about 1 tablespoon of the apricot mixture along one edge of each tortilla; roll up. In a 12-inch skillet heat abut 3./4 inch of cooking oil to 350 degrees. Place 5 tortillas, stem side down,in hot oil. Cook 2 minutes or till golden, turning once. Drain tortillas on paper toweling. Repeact with remaining tortillas. Serve warm or cool. Makes 20. BH&G - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Glazed Ham Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pork & Ham Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 ounces bartlett pears -- halves, canned 2 tablespoons lemon juice 1/2 teaspoon allspice 12 dried apricot halves 1/2 cup apricot preserves ham Drain pears, reserving 1 cup syrup. Combine pear sysrup with lemon juice and allspice. Add dried apricots and simmer for 15 minutes or until apricots qre tender. Remove apricots with slotted spoon. Add apricot preserves to remaining liquid. Bring to boil and cook 2 to 3 minutes, or until glaze consistency. Arrange pears and apricots aroung ham 15 minutes before serving. Brush with glaze and bake 15 minutes. Baked Ham: score ham fat with diamonds and stud with whole cloves. Bake ham 15 minutes per pound at 325 degrees. 30 minutes before serving brush ham with apricot glaze. contiune baking and brushing several times with glaze. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot-Date Dessert Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 15 Preparation Time :0:00 Categories : Fruits Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Oat Flakes -- quick cooking 1 1/2 Cups Bisquick® Baking Mix 2 Cups Packed Brown Sugar 2 Teaspoons Vanilla 3/4 Cup Butter Or Margarine -- firm 2 Cans Apricot Halves -- drained, cut in half 1 Package Chopped Dates Heat oven to 375 degrees. Grease rectangular pan, 13x9x2 inches. Mix oats, baking mix, brown sugar and vanilla; cut in margarine until crumbly. Sprinkle 1/2 of mixture in pan. Mix remaining ingredients; spoon over top. Sprinkle with remaining crumbly mixture. Bake until golden brown, 30 to 35 minutes. Serve war with ice cream if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot-Glazed Chicken Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Chicken Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Jar Apricot Preserves 1/4 Cup Lemon Juice 1 Teaspoon Salt 1 Clove Garlic -- crushed 1/4 Cup Brown Sugar 2 Tablespoons Dijon Mustard 9 Pieces Fried Chicken Combine all ingredients except chicken in blender. Blend until smooth. Place chicken in a single layer in 8"x12" baking pan. Cover chicken with sauce. Bake, uncovered in a preheated 350 degree oven for 1 hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arnolds Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box yellow cake mix -- Duncan Hines 1 can orange slices -- juice and all 1/2 cup oil 4 eggs ***Topping*** 9 ounces Cool Whip® 1 large crushed pineapple -- large can, drained 1 box -- instant For cake: Mix first four ingredients well. Pour in 3 greased and floured cake pans or 1 large retectangle cake pan. Bake 40 to 50 minutes at 350 degrees, or until done. Cool cake. For Topping: Mix topping ingredients together until well blended. Spread between layers and use rest for top. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke & Spinach Stuffed Shells Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta & Couscous Posted To Mc & Recipelu Lists Lifetime = Main Ingredient Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 0 oz frozen chopped spinach -- thawed 1 cup frozen artichoke hearts -- thawed 12 jumbo pasta shells -- uncooked 1 cup lite ricotta cheese 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 2 tablespoons lemon juice 1/3 cup nonfat sour cream 2 cans no-salt-added stewed tomatoes -- undrained and -- chopped (14 1/2oz.) 2 tablespoons cornstarch 1 1/2 tablespoons chopped fresh basil vegetable cooking spray fresh basil sprigs -- optional How To Prepare: 1. Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Set spinach aside. Chop artichoke hearts, and set aside. 2. Cook pasta shells according to package directions, omitting salt and fat; drain and set aside. 3. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth, scraping sides of processor bowl once. Transfer to a bowl; stir in artichokes and sour cream. 4. Combine tomato, cornstarch, and 1 1/2 tablespoons chopped basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture into bottom of an 11-x 7-x 1 1/2-inch baking dish coated with cooking spray. 5. Spoon spinach mixture evenly into shells. Arrange shells in baking dish. Pour remaining tomato mixture over shells. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Garnish with basil sprigs, if desired. Yield: 6 servings. Copyright credit: Robin Mattson © 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke Ham Bites Recipe By : old magazine clipping Serving Size : 1 Preparation Time :0:00 Categories : Army Times Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces artichoke hearts -- canned, drained 1/2 cup Italian salad dressing 6 ounces ham -- sliced Drain artichoke heats well. cut each in half lengthwise. Marinate in dressing for at least 4 hours or overnight. (Use the oil and vinegar type of Italian dressing, not the red kind.) Cut ham slices into 1 1/2 by 3 inch strips. Wrap 1 stripe around each artichoke heart peice. Spear with wooden toothpicks to secure ham. (to prevent picks from browning, soak them in water for at least an hour before inserting into articoke biters). Bake in 425 degree oven for 10 minutes. Sprinkle with paprika if you wish. serve hot - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Artichoke-Chili Dip Recipe By : Mary Bergeron, Seattle, Wash. Serving Size : 1 Preparation Time :0:00 Categories : Better Homes & Garden Dips Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces canned artichoke hearts -- drained and chopped 4 ounces canned green chili peppers -- rinsed, seeded, chop 1 cup grated Parmesan cheese 1 cup mayonnaise Tortilla chips Breadsticks Combine the chopped artichoke hearts, chopped chili pepperrs, cheese, and mayonnaise. Turn mixture into an 8-inch round baking dish. Bake in a 350 degree oven about 20 minutes or till heated through. Serve warm with tortilla chips and breadsticks. Makes about 2 3/4 cups. BH&G - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Vinaigrette Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cans Asparagus Spears -- or 2 Pounds Asparagus -- fresh Vinaigrette Dressing Lettuce Cook fresh asparagus as desired, drain, or open cans of asparagus and drain. Lay asparagus in a single layer in a shallow dish. Pour vinaigrette dressing over asparagus. Chill. Serve on lettuce cups as a salad. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Augusta's Chicken & Dumplings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken fryer -- cut up 6 cups water -- for boiling chicken Dumplings: 2 cups self-rising flour 1 egg 3/4 cup Boil chicken until done, take chicken out and chicken broth add dumplings and cook 10 to 15 minutes . take 1 cup of broth out to use for left over dumpling to warm up. Mix together dumpling ingredients androol out on floured board. roll thin, cut and drop into boiling broth. then cool slow for 10 to 15 minutes. Serve chicken on the side debone and add back in with dumplings. - - - - - - - - - - - - - - - - - - NOTES : very good. * Exported from MasterCook * Augusta's Meat Balls & Gravy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef salt and pepper 1/2 cup all-purpose flour 1 onion -- chopped Mix real good and make into meat balls. brown in shortening on all sides. put in baking dish and pour gray over meat balls. Bake at 350 degrees for 1 hour. Use shorthen left in pan from meat balls. Put 3 to 4 tablespoons al purpose flour. Brown, add water and 3 beef cubes. stir real good. cook a few minutes be sure gravy is smooth pour over meat balls and bake for 1 hours at 350 degrees. - - - - - - - - - - - - - - - - - - NOTES : We like this very much. * Exported from MasterCook * Aunt Alice Ice Box Fruit Cake Recipe By : Barbara Price Serving Size : 1 Preparation Time :0:00 Categories : Cakes Christmas Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 box graham cracker -- large box 1 pound marshmallows 1 pound raisins 1 can coconut 2 cups pecans -- coarsely chopped 1 jar maraschino cherries -- drained Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix well. In a double boiler melt marshmellows and butter. Pour over the dry ingredients and mix well. Put in pan and press down well. Place in refrigerator over night. Next day remove from pan and wrap in foil. Keep in refrigerator until ready to slice. - - - - - - - - - - - - - - - - - - NOTES : This is an old family recipe that my younger brother and I like since we are not over fond of regular fruitcakes. I wrote this down from watching my aunt make it in the 50's. - ----------------------------------------------------------------------- To unsubscribe from this list, please visit . If you are without web access, send the following message to : unsubscribe mc-recipe end - ----------------------------------------------------------------------- ------------------------------ * Exported from MasterCook * Aunt Alice's Curried Four Fruit Bake Recipe By : Alice Hale Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup margarine 3/4 cup brown sugar 4 teaspoons curry powder 16 ounces pear halves -- canned maraschino cherries 16 ounces peach halves -- canned 1 large Apple -- sliced Heat oven to 325 degrees. Melt margarine. Add sugar and curry. Drain and dry fruit in 1 1/2 quart casserole. Add margarine mixture. Bake 1 hour. Serve warm from baking dish. Good with ham, lamb, chicken or turkey. Flavor witll be even better if dish stands covered in refrigerator and the reheated. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aunt Alice's Date & Nut Loaf Recipe By : Alice Price Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 cup evaporated milk 1 cup chopped dates 2 tablespoons White Karo Syrup 1 cup nuts 1 teaspoon vanilla Mix in heavy sauce pan the first 4 ingredients. Cook until soft ball stage. Add the nuts and vanilla and mix well. Coll at room temperature. Don't stir until lukewarm. Beat until candy holds shape. Turn out on greased platter and work with hands soft and creamy. Shape in roll and roll in wax paper. Let stand until firm . Slice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aunt Alice's Fruit Cobbler Recipe By : Alice Hale Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup self-rising flour 3/4 cup sugar 3/4 cup milk 1/2 pound butter fruit -- your choice Mix together flour, sugar and milk. cook fruit on stovce and sweeten to taste. Melt butter in baking dish. Pour fruit in baking dish. Pour batter in center of fruit. Bake in oven about 30 to 35 minutes at 400 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aunt Alice's Ice Box Fruit Cake Recipe By : Barbara Price Serving Size : 1 Preparation Time :0:00 Categories : Cakes Christmas Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 box graham cracker -- large box 1 pound marshmallows 1 pound raisins 1 can coconut 2 cups pecans -- coarsely chopped 1 jar maraschino cherries -- drained Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix well. In a double boiler melt marshmellows and butter. Pour over the dry ingredients and mix well. Put in pan and press down well. Place in refrigerator over night. Next day remove from pan and wrap in foil. Keep in refrigerator until ready to slice. - - - - - - - - - - - - - - - - - - NOTES : This is an old family recipe that my younger brother and I like since we are not over fond of regular fruitcakes. I wrote this down from watching my aunt make it in the 50's. * Exported from MasterCook * Aunt Alice's Layer Salad Recipe By : Aunt Alice Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Starting in bottom of bowl. Place a layer of lettuce (chopped) as much as you need for a meal. 3/4 cup finely chopped bell peppr 3/4 cup chopped celery Water chestnuts and bamboo shoots 1/2 cup green onions tops too 1 can english peas 1 cup mayonnaise with 1 tablespoon sugar. Sprinkle with Parmason cheese. Spread mayonnaise and sugar mixed well on top of salad. Then sprinkle with chee. Then top this with 7 slices of crisp bacon crumbled. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avo-Dew Salad Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Honeydew Melon 3 Avocados Romaine Lettuce -- or Bibb Lettuce 1/4 Cup Lemon Juice Peel and cube avocados; dip in lemon juice to prevent browning. Cut honeydew into bite-sized chunks. Combine avocados and honeydew. Line large platter with lettuce leaves; top with fruit. Serve with Spicy Cheese Dressing. (See dressing section). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Dip Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Dips Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Small Avocados -- peeled, cut up 1 Tomato -- peeled. cut up 1/2 Cup Mayonnaise 1/2 Small Onion 2 Tablespoons Lemon Juice 1 Teaspoon Worcestershire Sauce 1 Teaspoon Salt Place all ingredients in blender; cover. Blend on high until smooth. Cover; chill. Makes 2 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Dressing Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Avocados -- peeled and chopped 2 Teaspoons Fresh Lemon Juice 1/2 Teaspoon Salt 1/4 Teaspoon Celery Salt Dash Pepper 1 Cup Sour Cream -- divided Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container. Cover and puree until smooth. Blend in an additional 1/2 cup sour cream. Chill, covered, allowing flavors to blend. Yield: 1 1/2 cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Salad Recipe By : MS Access, Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:10 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Avocado -- cut in half 1 Red onion -- cut in slices 1 tomato -- cut in slices salt -- to taste 1 Lime -- cut in half Cut avocado in halves. In a big bowl. Place sliced tomatoes, red onions, and lettuce. Sprinkle with lime juice, salt and pepper. Toss. Add avocado on top. Toss gently. Serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aztec Calendar (Taco Salad) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 2 tablespoons chili powder 1 teaspoon ground cumin 3/4 teaspoon salt 1 avocado -- cut in 1/2" cubes 2 tablespoons lemon juice 4 cups finely shredded lettuce 1 1/2 cups finely sliced green onions 1 1/2 cups shredded cheddar cheese -- sharp 1 cup cherry tomatoes -- quartered Dressing: 14 ounces taco sauce 1/4 cup chopped green chilies 2 tablespoons salad oil 1/2 teaspoon grund cumin 2 cups tortilla chips 1/2 cup sour cream Salad: in a medium skillet cook beef until brown, stirring to break up meat. Drain off drippins and stir in chili powder, cumin and 1/2 teaspoon salt. Cook over low heat, stirring 3 minutes. Col. Place avocado in bowl. sprinkle with lemon juice and remaining 1/4 teaspoon salt. Prepare remaining ingredients for salad, set aside. in smal bowl combine all ingredients for dressing. to serve arrange in concentrice circles, lettuce green onion meat cheese, avocado and tomaows. Sprinkle chips on top of salad. Serve immedialtely with dressing and a dollop of sour cream. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : You can place avocado in center of serving platter, around this put tomatoes, then aroung tomatoes put mat, then aroung meat cheese and aroung cheese put lettude, green onions in one ring. Put some chips on outside of lettuce and green onio s. In one dish put dressing and one dish of sour cream. * Exported from MasterCook * B.Q. Fruit Recipe By : Chris Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can peach halves 2 cans pears 1 can pineapple slices 1/4 pound stewed prumes 4 tablespoons vinegar 1 small can tomato sauce 4 tablespoons butter 1/2 cup brown sugar Drain all can fruits. Bring tomatos sauce, butter, vinegar and brown sugar to a boil. Remove from heat. Add fruit and simmer a few minutes till fruit has been heated. Great for meats or an accomplishment for buffers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bacardi Rum Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Pecans -- chopped 1 Package Yellow Cake Mix 1 Package Vanilla Pudding Mix -- instant 4 Eggs 1/2 Cup Cold Water 1/2 Cup Oil 1/2 Cup Dark Rum -- Bacardi Glaze: 1/4 Pound Butter 1/4 Cup Water 1 Cup Confectioner's Sugar 1/2 Cup Dark Rum -- Bacardi Preheat oven to 325 degrees. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. OPTIONAL: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar. - - - - - - - - - - - - - - - - - - NOTES : May use walnuts instead of pecans * Exported from MasterCook * Bacon and Horseradish Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked bacon -- crumbled 1 tablespoon horseradish 1 cup sour cream 1/4 cup mayonnaise 1 medium onion -- sliced 1 tablespoon parsley Put all ingredients into blender container. Cover, press button 7 for 20 seconds or until smooth. Chill 1 hour. Yeild: 1 1/2 cups. - - - - - - - - - - - - - - - - - - NOTES : Good for chips and crackers. This dip can be used for fresh or cooked vegetalbes. Try it on baked potatoes or on sliced roast beef. try on barbecue broiled steaks. * Exported from MasterCook * Bacon Dressing Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Slices Bacon 1/4 Cup Apple Cider Vinegar 1 Teaspoon Sugar 1/2 Teaspoon Salt Dash Pepper Sauté bacon until crisp; drain on absorbent paper. Crumble; set aside. Stir vinegar and remaining ingredients into bacon drippings; heat to boiling. Pour hot dressing over salad greens; toss. Garnish with crumbled bacon; serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bacon Dressing #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Slices Bacon -- diced 1 Cup Croutons 1/4 Cup Salad Oil 2 Tablespoons Vinegar 1 Teaspoon Dry Mustard 1/2 Teaspoon Salt 1 Tablespoon Sugar Bacon Drippings 1 Cup Sour Cream -- at room temperature Fry bacon until crisp. Remove, drain and crumble. Keep bacon drippings hot. Combine salad oil, vinegar, mustard, salt and sugar. Beat well. Gradually beat in hot bacon drippings. Stir in sour cream. Serve over salad greens. Top with crumbled bacon and croutons. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bacon-Wrapped Meatballs Recipe By : Southern Living, April 1979 Serving Size : 2 Preparation Time :0:00 Categories : Southern Living Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef 1/4 cup cold water 2 teaspoons minced onions 1/2 teaspoon salt 1/4 teaspoon seasoned pepper 4 slices bacon -- cut in half crosswis Combine first 5 ingredients, mixing well; shape into 8 meatballs. Roll bacon pieces aroung meatballs, and secure with toothpicks. Saute over medium heat until bacon is crisp and brown; drain off fat. If meatballs are not done, cover and simmer an additional 5 to 7 minutes. Sourse: Mrs. Marian Jenkins, Savannah, Georgia; Souther Living Magazine, April 1979. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bacon-Wrapped Steak Burgers Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 8 Ounces ground steak burgers 4 Stripes bacon 5 Large mushrooms -- sliced 3 Tablespoons butter -- melted 1 Package brown gravy mix 1 Teaspoon Worcestershire sauce 2 Teaspoons browning sauce Wrap bacon around burgers; secure with toothpicks. Broil 4 - 5 minutes on each side or until bacon is completely cooked. Sauté mushrooms in butter, prepare gravy according to directions on the package. Add Worcestershire sauce and browning sauce to gravy mix. When burgers are done, pour gravy over and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Beans - Vermont Style Recipe By : Marie Sautter Serving Size : 1 Preparation Time :0:00 Categories : Beans & Peas Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pea beans 1/4 pound salt pork 1 tablespoon salt 1/4 teaspoon dry mustard 1/2 cup maple syrup -- or more Soak beans overnight and parboil until the skins break when you blow on a spoonful. Put bean in a bean pot and por in a mixture of the remaining ingredients. Place the salt pork on top. Bake uncovered at 350 degrees until the salt pork browns (about 1/2 hour). Turn oven down to 325 degrees and bake uncovered for 6 - 8 hours. Check the beans every hour or so and add boiling water when the beans look dry on top. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Beans Supreme Recipe By : Virginia Akerley Serving Size : 1 Preparation Time :0:00 Categories : Beans & Peas Family & Friends Sausage Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup minced onions 2 cans baled California pea beans -- 1 lb. 12 oz. each 1/4 cup tomato-base barbecue sauce 1/4 cup dark corn syrup 2 tablespoons Worcestershire sauce 2 teaspoons dry mustard 4 frankorts aLightly brown the onion in a little oil. Combine with rest of the ingredients, except frankforts, and put in 2 1/2 qt. casserole. ?Bake at 350 degrees for 1 hour. Saute frankforts cut in bite size pieces and place on top of beans for the last 10 minutes of baking. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Cushaw Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium Squash, Cushaw Cold Water 1/2 Stick Butter 1 Cup Sugar 1 Tablespoon Cinnamon 1 Tablespoon Nutmeg (a variety of crookneck squash of the qourd family) Cushaw is not as difficult to prepare for cooking as most recipes read. Remove ends. Halve lengthwise, then cut into long narrow strips. Peel, removing the green meat next to the skin. Cut crosswise into 1" chunks. Place in a large kettle and cover with unsalted cold water. Cook over medium heat until tender - about 15 minutes - when pricked with a fork. Drain well in colander then pat a little with paper towels. Immediately place half of the cushaw in a 1 qt. casserole dish. Chip half of butter and dot over cushaw. Mix sugar, cinnamon and nutmeg and sprinkle 1/3 of this over the cushaw. Gently place the remaining half of the cumshaw on top and dot with the other half of the butter. sprinkle with the rest of the spice mixture. Mix slightly with care, as the cumshaw will break up easily. Bake in preheated 350 degree oven for about an hour or until nicely browned and topping is somewhat crusty. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Eggs In Mushroom Sauce Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Breakfast & Brunch Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Mushrooms 4 Tablespoons Butter 3 Tablespoons Flour 2 Cups Milk 1 Bouillon Cube 1 Tablespoon Boiling Water 1 Tablespoon Grated Onions 1/2 Teaspoon Salt Pepper -- to taste 6 Large Eggs Wash and slice mushrooms, stems and all. Saute over medium heat in butter, stirring occasionally, for 10 minutes. Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook, stirring, until thick. Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep). Break an egg into each ramekin. Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon. Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Flounder In Wine Sauce Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Flounder Fillets -- fresh or frozen 1 1/2 Teaspoons Salt Dash Pepper 3 Tomatoes -- sliced 1/2 Teaspoon Salt Dash Pepper 2 Tablespoons Butter -- melted 2 Tablespoons Flour 1/2 Cup Skim Milk 1/2 Cup Dry White Wine 1/2 Teaspoon Basil -- crushed Chopped Parsley Thaw frozen fillets. Skin fillets. Sprinkle on both sides with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper. Blend flour into butter. Add milk gradually and cook until tick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Ham With Brandy Sauace Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pork & Ham Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds canned ham 1/4 cup apple juice 1 cup cognac 1/4 cup corn syrup 1/4 cup brown sugar 1 tablespoon dry mustard whole cloves pineapple -- for decoration maraschino cherries -- for decoration Preheat oven to 350 degrees. Mix apple juice, cognac, corn syrup, brown sugar and mustard together and brush on ham after sudding with cloves. Bake for 1 hour basting frequently with above mixture. Garnish with pineapple slices and cherries. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Oysters On The Half Shell Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 36 Oysters 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 2 Tablespoons Minced Onions 4 Tablespoons Butter Shuck, drain oysters; place on deep half of shells. Sprinkle with salt, pepper and onion. Dot with butter. Place oysters in baking pan, bake at 400 degrees for 10 minutes or until edges begin to curl. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Pasta Shells Marinara Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 jumbo pasta shells salt -- to taste 1 tablespoon margarine 1 cup finely chopped carrots 1 cup finely chopped onions 1 clove garlic -- pressed 1/2 cup finely chopped celery SAUCE: 1 tablespoon salad oil 1 cup sliced onions 1 clove garlic -- pressed 16 ounces canned tomatoes -- undrained 8 ounces tomato sauce 1/2 teaspoon dried oregano 1/2 teaspoon dried basil *** 8 eggs -- hard cooked 1 cup cottage cheese 1/2 teaspoon dried oregano dash pepper 2 tablespoons Italian bread crumbs 2 tablespoons chopped parsley 1 egg -- raw 1/4 cup grated parmesan cheese 1. Cook pasta shells in salted water according to package directions, drain well. 2. Melt margine in medium skillet. Add carrots, onions 1 clove garlic and the celery. Saute; stirring, until golden brown and just tender. #. Make sauce. Heat oil in medium saucepan. Saute onions until just golden. Add garlic, tomatoes, tomatoe sauce, 1/2 teaspoon salt, 1/2 teaspoon oregano and basil. Bring to bliling, reduce heat and simmer for 20 minutes. 4. Peel and chop boiled eggs. In medium bowl, combine eggs, cottage cheese, sauteed veggies, oregano, 1/2 teaspoon salt, pepper, bread crumbs, parsley and raw egg. 5. Preheat oven to 350 degrees. Spoon filling into pasta shells and arrange in 2 layers, in a shallow baking dish. Top with sauce and parmesan cheese. Bake 25 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Pork Chops and Macaroni Creole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pork & Ham Creole Pasta & Couscous Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- thin shoulder 1 tablespoon salad oil 1 cup sliced onions 1 clove garlic -- crushed 1 pound canned tomatoes -- whole, undrained 1/2 teaspoon dried thyme 1 bay leaf -- crumbled Salt -- to taste 1/8 teaspoon pepper 2 cups cooked macaroni -- elbow, cooked Wipe hops with pamp paper towel, trim excess fat. Place on rack in broiler pan, broil on both sides until nicely browned. In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes. Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well. Add cooked macaroni to tomaoto mixture, mix well. Arrange chops on top. Bake covered 40 minutes or until chops are tender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Pork Chops and Rice Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Pork & Ham Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pork chops -- center cut salt and pepper -- to taste 2 tablespoons salad oil 1 1/2 cups long-grain rice 1 can mushrooms 1 can beef consomme 1 1/2 cans water -- soup cans 1 green pepper -- sliced 1 onion -- sliced 1 tomato -- sliced Season meat, saute in oil until well browned. Combine rice, mushrooms, consumme and water; place in a lightly greased casserole dish. Arrange chops on top. Place a slice of pepper, onion and tomato on top of each chop. Cover tightly. Bake at 350 degrees for 1 hour and 30 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Red Snapper Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pounds Red Snapper -- dressed 1 1/2 Teaspoons Salt Sour Cream Stuffing -- see Recipe 2 Tablespoons Oil Thaw frozen fish. Clean, wash and dry fish. Sprinkle inside and out with salt. Stuff fish loosely. Close opening with small skewers or toothpicks. Place fish in well greased baking pan. Brush with fat. Place fish in moderate oven, 350 degrees, for 40 to 60 minutes or until fish flakes easily when tested with a fork. Baste occasionally with fat. Remove skewers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Stuffed Tomatoes Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Medium Tomatoes 1 Teaspoon Salt 1 Teaspoon Flavor Enchancer 1 1/2 Cups Soft Bread Crumbs 3/4 Cup Parsley 1 Tablespoon Dried Basil -- leaves 3 Cloves Garlic -- crushed 1/2 Cup Butter -- melted Preheat oven to 375 degrees. Cut top from each tomato; scoop out seeds. Sprinkle inside with salt and flavor enhancer. In bowl, mix together bread crumbs, parsley, basil, garlic and butter. Fill each tomato with crumb mixture; place in lightly greased baking dish. Bake 25 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baker's One Bowl Brownies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Squares Baking Chocolate, Unsweetened -- Baker's 3/4 Cup Margarine 1 Cup Sugar 3 Eggs 1 Teaspoon Vanilla 1 Cup Flour 1 Cup Chopped Nuts -- optional Heat oven to 350 degrees. Microwave chocolate and margarine in large microwaveable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13x9 inch pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. - - - - - - - - - - - - - - - - - - NOTES : When using glass baking dish, bake at 325 degrees. For cakelike brownies, stir in 1/2 Cup milk with eggs; use 1 1/2 cups flour. * Exported from MasterCook * Baking Powder Biscuits Recipe By : Peggie Forster, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt -- scant 2/3 Cup Buttermilk 1/3 Cup Oil Roll dough and cut. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Blueberry Cream Pie Recipe By : Rosa Jackson Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- graham cracker pie crust, 9 inch 9 ounces Cool Whip® 8 ounces cream cheese 1 cup sugar 2 bananas -- sliced 1 can blueberry pie filling Slice bananas on crusy, sprinkle lemon juice over bananas. Cream together cream cheese and sugar. Add cool whip. Pour into crust. Top with blueberry filling. Chill - - - - - - - - - - - - - - - - - - NOTES : Very Good. Rosa is the wife of the owner of Jackson's resturant. * Exported from MasterCook * Banana Bread Recipe By : Miss Willie Richards, Rowelett Club Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Butter 1 Cup Sugar 2 Eggs -- unbeatened 1/2 Cup Chopped Nuts 3 Bananas -- mashed 2 Cups Flour 1 Teaspoon Baking Soda Cream butter and sugar. Add unbeaten eggs. Stir in nuts and bananas. Sift flour and soda together and mix well with previous mixture. Pour into greased loaf pan and bake with over at 350 degrees. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Banana Dream Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Envelopes Whipped Topping Mix 2 3/4 Cups Milk -- cold 2 Packages Banana Pudding Mix 1 Pie Crust (9 Inch) -- baked, cooled Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Garnish with maraschino cherries, if desired. Chill at least 4 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Drops Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Butter -- softened 1/2 Cup Sugar 2 Large Bananas -- cut in chunks 1 1/2 Cups Oats 1 1/4 Cups All-Purpose Flour 1 Egg 1 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Cup Raisins, Seedless -- dark Preheat oven to 375 degrees. In large bowl, with mixer at medium speed, beat butter with sugar until light and fluffy. Beat in bananas until mixed. With spoon, stir in remaining ingredients until well combined. Onto 2 large cookie sheets, drop dough by level tablespoonfuls, 2 inches apart. Bake 15 to 18 minutes until golden brown. With pancake turner, remove cookies immediately to wire racks; cool. Makes about 40 cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Ice Cream Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Bananas -- ripe Fresh Orange Juice -- from 3 oranges Fresh Lemon Juice -- from 3 lemons 3 Cups Whipping Cream 3 Cups Sugar 3 Cups Milk Blend bananas and orange juice in blender. Add remaining ingredients and put in ice cream churn. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Muffin Surprise Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Oats -- uncooked 1/2 Cup Milk 1 Cup All-Purpose Flour -- unsifted 1/4 Cup Sugar 2 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Cinnamon 1/4 Teaspoon Nutmeg 1/4 Cup Butter Or Margarine -- melted 1 Egg 1 Cup Mashed Bananas -- ripe 1/2 Cup Sunflower Seeds In medium bowl, combine oats and milk; set aside until milk is absorbed. In medium bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Add butter, egg and bananas to oat mixture; add to dry ingredients and stir just until moistened. Stir in sunflower seeds. Fill greased 2 1/2" muffin cups 2/3 full. Bake in 425 degree oven 15 minutes or until cake tester inserted in center comes out clean. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Nut Bread #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Flour 1 Teaspoon Salt 2 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 1/2 Cup Sugar 3/4 Cup Oats -- quick 1/3 Cup Liquid Shortening 2 Eggs -- beaten 1/3 Cup Buttermilk 2/3 Cup Mashed Bananas 1/2 Cup Chopped Nuts Heat oven to 350 degrees. Sift together flour, salt, baking powder, soda and sugar in bowl. Stir in oats. Add remaining ingredients. Stir only until blended. Pour into greased loaf pan. Bake in preheated oven for 50 to 60 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Nut Bread #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Sugar 1 Cup Butter 1 Cup Mashed Bananas 4 Tablespoons Sour Milk 1 Teaspoon Baking Soda 1 3/4 Cups Flour 1 Teaspoon Baking Powder 2 Eggs 1 Cup Chopped Nuts Mix all ingredients. Bake at 375 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Pudding Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Small Bananas -- ripe 1 Package Yellow Cake Mix 1 Package Banana Pudding Mix 4 Eggs 1 Cup Water 1/4 Cup Oil 1/2 Cup Chopped Nuts -- optional Slice bananas into large mixer bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well-greased and floured 10" tube or Bundt pan. Bake at 350 degrees for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack. Sprinkle with confectioners sugar, if desired. - - - - - - - - - - - - - - - - - - NOTES : Cake can be baked in a 13x9 inch pan for 50 to 55 minutes. * Exported from MasterCook * Banana Pudding Supreme Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box Vanilla Pudding Mix -- large 1 Carton Cool Whip® -- large 1 Can Eagle Brand Milk 6 Bananas 1 Box Vanilla Wafer Cookies Mix pudding according to directions on package. Stir in Eagle Brand milk. Fold in cool whip. Layer with bananas and wafers. Let set overnight. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Split Pie Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 20 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box Vanilla Wafer Cookies -- crushed 3/4 Cup Margarine -- melted 2 Cups Powdered Sugar 1 Cup Margarine -- softened 2 Eggs 5 Bananas -- sliced -- Put In Lemon Juice 1 Can Crushed Pineapple -- drained 1 Carton Cool Whip® 1 Cup Chopped Nuts Maraschino Cherries -- cut in half Combine crushed vanilla wafers and melted butter, mix well and press onto bottom and sides of a 13 x 9x 2 inch pan. Combine powdered sugar, softened margarine and eggs. Beat on high speed of mixer 15 minutes. Do not underbeat. Spread sugar mixture on top of crust and top with bananas then cover with pineapple. Spread whipped topping over fruit and sprinkle with nuts. Garnish with cherries. Chill thoroughly. Cut into squares to serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bananas Maui Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Medium Bananas -- firm 2 Tablespoons Butter -- melted Salt Guava Jelly Peel bananas. Lay in buttered baking dish. Brush with melted butter, sprinkle lightly with salt. Bake in a 350-degree oven for 15 to 20 minutes or until easily pierced with a fork. Just before serving, spoon a tbsp. of guava jelly over each banana. Serve hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barb's Red Cabbage Recipe By : Barb Price Serving Size : 1 Preparation Time :0:00 Categories : Vegetables A-T N T Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head red cabbage -- shredded 1 apple -- peeled & diced 1 medium onion -- diced 1 tablespoon balsamic vinegar -- or to taste 1 tablespoon red wine -- or to taste 4 slices bacon -- crumbled bacon fat -- for coating fry pan salt and pepper -- to taste Fry bacon and reserve bacon grease. I use a little to coat frying pan. Set bacon aside. Shred cabbage and dice apples and onions. Add onions to bacon fat and sautee, not brown. add apples and cabbage. Sautee together until warmed, Add vinegar and wine. Sautee until seasoned blends. Add salt and pepper. You want the cabbage to be slightly crisp. Remove and add crumbled bacon before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecue Pecans Recipe By : Possum Kingdom Lake Cookbook Serving Size : 25 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Snacks Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/4 cup Worcestershire sauce 1 tablespoon catsup 6 dashes Hot sauce 4 cups Pecans -- halves salt -- to taste Melt butter in a large saucepan; add Worcestershire sace, catsup, and hot sauce. Stir in nuts; spoon into a glass baking dish, spreading evenly. toast at 400 degrees about 20 minutes, stirring frequently. Turn out on absorbent towles, and sprinkle with salt. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecue Pork Loin Roast Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Pork & Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Pounds Pork Loin Salt Pepper 1 Can Tomato Sauce 1/2 Cup Catsup 1/2 Cup Vinegar 1/2 Cup Packed Brown Sugar 1 Teaspoon Chili Powder 1/4 Cup Dark Corn Syrup 1/2 Cup Cold Water 1 Tablespoon Cornstarch Have meatman remove chine bone. Rub pork roast with salt and pepper. Place, fat side up, in a shallow roasting pan. (If you have a meat thermometer, insert it in to center of thickest part of meat.) Bake at 325 degrees for 35 to 40 minutes per pound (or, until thermometer registers 185 degrees), about 3 to 3 1/4 hours. Meanwhile, in a saucepan combine the tomato sauce, catsup, vinegar, brown sugar, chili powder, corn syrup and water. Mix 2 Tbsp. of this mixture with cornstarch. Stir cornstarch mixture into first mixture. Cook over low heat, stirring occasionally, until slightly thickened, about 15 minutes. One-half hour before roast is done, remove from oven and drain off drippings. Spoon one-third of the sauce over roast. Return to oven and bake 15 minutes. Spoon more sauce over roast. Bake 15 minutes more. Serve roast with rest of heated sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecued Corn Recipe By : Barbara Price, Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Ears Corn Butter Baste ears of corn with butter, wrap in aluminum foil, and barbecue until done. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Blender Cream Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/2 cup cream 1 cup chicken bouillon 3 tablespoons butter or margarine 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon worcestershire sauce 1 tablespoon dry sherry -- optional 1 cup mix vegetables -- * see note Put all ingredients into blender container. Cover, press button 7 for 30 secocnds. Stop motor and push down with spatula if nnecessaryl Blend longer if smoother consistency is desired. Empty into saucepan and heat until hot, about 5 minutes. Cream soups are marvelous for leftovers. Sherry can be added before blending or just before serving. - - - - - - - - - - - - - - - - - - NOTES : May use 1 cup of any of the following vegetsables insstead of mix vegetables: cooked broccoli, apsaragus, cauliflower, lima beans, corn, green beans or carrots. * Exported from MasterCook * Basic Crepes #1 Recipe By : Mrs. A. Corbett Alexander, Swannanoa, North Carolina Serving Size : 6 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups All-Purpose Flour 1/2 Teaspoon Salt 4 Large Eggs 1 Cup Milk -- cold 1 Cup Cold Water 4 Tablespoons Butter -- melted Salad Oil Combine flour, salt and eggs; blend well. Blend in milk, water and butter. Mix well. Refrigerate batter for at least 2 hours, allowing the flour particles to swell and soften so that the crepes are light in texture. Brush the bottom of a 6 or 7" crepe pan or heavy skillet lightly with salad oil and heat pan over medium heat until just hot, not smoking. Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions to run batter all over bottom of pan in a thin film. Cook for about 1 minute. Lift edge of crepe to test for doneness. The crepe is ready for flipping when it can be shaken loose from the bottom of pan. Flip the crepe and cook for about 1/2 minute on other side; this is rarely more than a spotty brown and is used as side on which filling is placed. Crepes can be made in advance and stacked between layers of waxed paper to prevent them from sticking. Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw. Yield; about 22 crepes - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Basic Crepes #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- slightly beaten 2/3 Cup Milk 3 Tablespoons Oil 1/2 Cup All-Purpose Flour 1/4 Teaspoon Salt In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil. Gradually stir in flour and salt; beat until smooth. Cover and refrigerate at least 1 hour. Lightly brush a six or seven inch crepe pan or skillet with some of the remaining oil; heat until hot. Stir batter. Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs to cover the bottom of the opan thinly but completely. Cook, turning once, until light brown on both sides. Repeat, using all the batter. Brush pan with oil when necessary. Recipe make about 12 crepes. - - - - - - - - - - - - - - - - - - NOTES : Tip for better crepes. Batter should be about as thick as heavy cream. The pan should be quite hot but if oil begins to smotke, lift pan from heat source until it cools slightly. Expect the first few crepes to stick to the pan. If early crepes come out misshapen, use them for deep-frioed snacks or noodles. * Exported from MasterCook * Basic French Dressing Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Olive Oil -- or salad oil 1/4 Cup Vinegar 1/4 Cup Lemon Juice 1 Teaspoon Salt 1/2 Teaspoon Dry Mustard 1/2 Teaspoon Paprika Beat all ingredients together with rotary beater or shake well in tightly covered jar. Keep in covered jar in refrigerator. Shake again to mix before using as it separates on standing. Makes 1 1/2 cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Sweet Dough - PK Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Cakes Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages Dry Yeast 1/2 Cup Warm Water 4 Cups Flour 1/2 Cup Sugar 1 Teaspoon Salt 3/4 Cup Butter 1/2 Cup Milk -- scalded, cooled 2 Eggs -- slightly beaten Butter -- melted Sprinkle yeast over water; stir to dissolve. Combine flour, sugar, and salt in large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add combined milk, eggs, and yeast to dry ingredients; mix well. Brush with butter. Cover; chill overnight. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Yogurt Salad Dressing Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pint Yogurt 1 Teaspoon Lemon Juice 1/4 Teaspoon Garlic Salt 1/4 Teaspoon Onion Salt Dash Celery Salt -- or rosemary Stir ingredients together. Makes 1/2 pint. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Buttermilk Dressing Recipe By : Sr. Judy Murray, OCD Serving Size : 12 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Fresh Basil -- packed 3/4 Cup Buttermilk 2 Green Onions 3/4 Cup Mayonnaise 1/2 Teaspoon Pepper In a blender combine fresh basil, green onions and buttermilk. Blend until smooth. Add mayonnaise and pepper and whisk together. Store in refrigerator. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Batter-Dipped Fish Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2/3 Cup Milk 1 Cup Flour -- sifted 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2 Tablespoons Vegetable Oil 2 Pounds Fish Fillets Beat eggs in small bowl 1 minute. Add milk and beat 1 minute more. Sift flour, baking powder and salt together; add to milk mixture. Add oil and beat until blended. Dip fish into batter; allow to drain slightly. Fry in oil preheated. Drain on paper towels. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bayerischer Mit Spargel (Barvarian Veal With Asparagus) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : A-T N T Recipe German Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Veal -- Cubed 2 Tb Vegetable Oil 1 large Onion -- Chopped 1 Cup Carrots -- Chopped 1 Tb Parsley -- Chopped 1/4 Cup Lemon Juice -- Fresh 2 Cups Beef Broth 3 Tb Unbleached Flour 1/2 Teaspoon Salt Pepper;Fresh Ground -- To Taste 20 Ounces Frozen Asparagus -- * OR 2 Pounds Asparagus -- Fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. Date: Mon, 6 Jul 1998 06:53:30 -0700 From: "Diane Geary" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bear Chocolate Chip Cookies Recipe By : DERYL BEAR, FRESNO, CALIF. Serving Size : 8 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounces Butter, Unsalted -- cut in pieces 1 Cup Packed Brown Sugar 3/4 Cup Sugar 1 Teaspoon Salt -- optional 1 1/2 Teaspoons Vanilla 2 Large Eggs 2 1/2 Cups All-Purpose Flour 1 1/4 Teaspoons Baking Soda 2 Cups Walnuts -- coarsely chopped 3 Cups Semisweet Chocolate Chips In a large bowl, beat butter, brown sugar, granulated sugar, and salt with an electric mixer until creamy and no butter flecks remain. Beat in eggs and vanilla until well blended. Add flour and baking soda. With a spoon, stir in walnuts and chocolate chips. With a small ice cream scoop or 1/4 cup measure (fill cup about half-full), shape dough into 1 1/2-inch-diameter balls (about 2 1/2 Tbsp.) and place close together on 10x15-inch baking pans. Cover and chill at least 6 hours or up to four days. (If time is short, you can omit chilling step, but cookies may not brown as rapidly.) To bake, transfer cooky balls to 12x15-inch baking sheets, ungreased or lined with cooking parchment; space balls about 2 1/2 inches apart. Flatten each ball to a 3/4-inch-thick round: make sides go straight up and depress center of each cooky slightly. Let cooky dough warm to room temperature, about 30 minutes. Bake in a 400 degree oven until cookies are golden brown all around edges but center 1-inch is still pale, 8 to 10 minutes. (If you bake 2 pans in 1 oven, switch pan position halfway through baking for more even browning.) Remove from oven and cool on pans until firm, about 5 minutes. Then transfer to racks. Serve cookies warm or cool. If made more than 1 day ahead, cool, cover, and freeze in an airtight container. To reheat, place frozen cookies slightly apart on 12x15-inch baking sheets and bake in a 200 degree oven until warm, 12 to 15 minutes. Makes 3 to 3 1/2 dozen BEAR CHOCOLATE CHIP COOKIE IS THIS THE PERFECT CHOCOLATE CHIP COOKY? "The perfect cooky should have a slight crunch on the outside and be soft and very moist on the inside. It should be thick enough that you can feel your teeth sink into it. Its flavor should perfectly blend the sweetness of a buttery dough with the semisweetness of the chocolate." This is the standard Deryl Bear sets at his Hungry Bear Cookies store in Corte Madera and Fresno, California. Before entering the professional cooky business. Mr. Bear experimented with batch after batch of cookies to find the secret to moist chewy chocolate chip cookies. He found his answer in a combination of recipe proportions, shaping technique, and baking precision. His recipe portions are much like those for traditional chocolate chip cookies, except that he adds more flour and chocolate. The extra flour helps maintain a plump shape and keeps the cooky from spreading. Brief baking at a high temperature forms a crust on the outside and maintains a moist, chewy interior. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Beef Brisket and Sauerkraut Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds brisket Hot water 1 tablespoon salt 1 quart sauerkraut 1/4 teaspoon pepper 1 cup vinegar -- mild 3 tablespoons brown sugar 1 medium potato -- grated 1 teaspoon caraway seed Cover brisket with water; season. Simmer for 1 hour to 1 1/2 hours. Add sauerkraut, vinegar and brown sugar. Cook 1 hour longer. Add potato and caraway seed. Cook 10 minutes longer. Yeild 6 to 8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Burgundy Recipe By : Possum Kingdom Lake Cookbook Serving Size : 3 Preparation Time :0:00 Categories : Beef & Veal Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Pound Fresh Mushrooms -- sliced 6 Small Pearl Onions -- cut in quarters 3 Tablespoons Butter 1/4 Pound Bacon -- diced 1 Pound Top Sirloin Steaks -- cut in 1-inch cubes 1 Tablespoon Flour 1/2 Cup Burgundy -- wine 3/4 Cup Beef Broth 1 Bay Leaf 2 Cloves Garlic -- minced 1/2 Teaspoon Ground Thyme 1 1/2 Cups Carrots -- diagonally sliced Salt And Pepper -- to taste Noodles -- hot, buttered 1 1/2 Teaspoons Chopped Parsley In large skillet, sauté mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve. Add top sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned. Return mushroom and onion mixture to skillet and add flour; toss until flour disappears. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and cooked bacon, and cook covered, for 15 minutes longer. Season with salt and pepper. Before serving remove bay leaf. Serve over hot buttered noodles. Sprinkle with parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Cutlets Recipe By : Cookbook USA Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Beef Cutlets -- thinly sliced 4 Eggs 1 Tablespoon Water 3 Cups Italian Bread Crumbs -- more in needed Olive Oil -- for frying Beat eggs and water together. Dip beef into egg mixture, one at a time, then into bread crumbs, coating well. Heat a large frying pan. Add enough olive oil to about 1/4 inch deep. Fry cutlets until well browned on both sides. Drain on paper towels. Add more oil when frying if necessary. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Beef Roulades (German) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : German Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds round steaks -- 1/4 inch thick salt and pepper -- to taste 2 teaspoons mustard -- hot or mild 1 onion -- chopped 6 slices bacon -- havled cross wise 2 large dill pickles -- cut in strips 1/4 cup salad oil 1 can beef broth -- undiluted flour Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces. Flatten steak to about 1/8 inch thickness. Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip on narrow end of each piedce. Roll up and tie, sprinkle with flour. Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes. Add broth, bring to boil. Reduce heat and simmer, coverd, about 1 1/2 hours until tneder. Put Roulads to heated platter. Remove string. Make gravy from remaining broth, pour over meat. - - - - - - - - - - - - - - - - - - Serving Ideas : Butter noodles and red cabbage. * Exported from MasterCook * Beef Stew Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons Corn Oil 2 Pounds Beef Stew Meat 1 Cube Beef Bouillon 2 Teaspoons Salt 1 Bay Leaf 1/4 Teaspoon Dried Thyme -- crushed 4 1/2 Cups Water 6 Carrots -- cut in 3" strips 12 Small White Onions 1/4 Cup Cornstarch In skillet heat corn oil over medium heat. Add beef; brown on all sides. Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix corn starch and 1/2 cup water. Stir into beef mixture. Bring to boil, stirring constantly; boil 1 minute. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Stew 57 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Beef Stew Meat 1 Teaspoon Salt 1/2 Teaspoon Sugar Dash Pepper 2 Tablespoons Shortening 2 Cups Water 2 Beef Bouillon Cubes 3 Tablespoons Heinz 57 Sauce 2 Onions -- cut in quarters 2 Potatoes -- cubed 3 Carrots -- sliced 1/2 Cup Celery -- sliced Sprinkle beef with salt, sugar and pepper; brown well in shortening. Add water, bouillon cubes. Cover; simmer for 1 hour or until meat is almost tender. Stir in Heinz 57 sauce, onions, potatoes, carrots and celery. Cover and simmer 1 hour or until vegetables are tender. Thicken with flour/water mixture. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Stroganoff Recipe By : Cookbook USA Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Veal Cutlet -- or Steaks -- cut in thin strips 1/4 Cup Flour Dash Pepper 1/4 Cup Butter 1 Can Mushrooms 1/2 Cup Onions 1 Small Garlic Clove -- minced 1 Can Beef Broth 1 Cup Sour Cream Brown meat in butter. Add mushrooms (sliced and drained), onion, garlic and brown lightly. Stir in 1 can broth (or consomme). Cover and cook 1 hour until meat is tender. Stir now and then stir in 1 cup sour cream. Serve over the thin noodles. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Beef Stroganoff #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Butter 1/4 Cup Flour 1 Pound Tenderloin, Beef -- cut in pieces 1/2 Cup Onions -- diced 1 Clove Garlic -- minced 8 Ounces Fresh Mushrooms -- sliced 1 Can Beef Consommé 1/4 Cup Dry Sherry 1 Cup Sour Cream Paprika Melt butter over medium high heat in a deep sauté pan. Place flour in a plastic bag. Add tips to flour. Close bag and shake. Sauté onions and garlic in butter for a few minutes. Add tips and mushrooms to pan and brown lightly. Stir in consommé and cook over low heat for about 20 minutes. Add sherry and cream and cook an additional 5 minutes. Sprinkle paprika over Stroganoff, stir and serve over noodles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Stroganoff #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Beef Tenderloin -- or Sirloin Steak 1/4 Cup Butter 1 Can Sliced Mushrooms -- drained 2 Cans Beef Broth 1/3 Cup Minced Onions 1/4 Cup Catsup 1 1/2 Teaspoons Garlic Salt 1/3 Cup Flour 2 Cups Sour Cream 10 Ounces Noodles -- uncooked 3 Tablespoons Butter Cut meat across the grain into 3/4" slices, then into strips 3x1/4 inch. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms. In same skillet, brown meat. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through. Cook noodles as directed on package; drain. Toss with 3 Tbsp. butter. Serve with stroganoff. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef With Chinese Pea Pods Recipe By : Mike Price Serving Size : 1 Preparation Time :0:00 Categories : Chinese Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound flank steaks -- cut in 3" thin strip 3 tablespoons corn oil 3 tablespoons soy sauce 2 teaspoons cornstarch 1 1/2 teaspoons sugar 1 clove garlic 4 slices fresh ginger Marinate sliced steak in 1 teaspoon cornstarch, 1 tablespoon oil, 1 tablespoon soy sauce, 1/2 teaspoon sugar and 4 slsices fresh ginger for 30 minutes. Make a paste with 1 teaspoon corn staarch, 2 tablespoons soy sauce, 1 teaspoon sugar and 1/2 cup water. Over high flame brown garlic in 2 tablespoons oil, discard garlic. Add beef and fry for a few minutes. add green pepper, clelery, green onion, water chestnuts and sliced bamboo and fry a few more minutes, than add pea pods and cook 1 minute, then add paste mixture, drain and serve. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with rice. * Exported from MasterCook * Beefy Mexican Soup Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Ground Beef 1 Medium Onion -- chopped 1/4 Cup Green Peppers -- chopped 1 Package Hamburger Helper For Chili Tomato -- mix 5 Cups Water 1 Teaspoon Chili Powder 1/2 Teaspoon Garlic Salt 1/4 Teaspoon Salt 1 Can Whole Kernel Corn 1 Can Whole Tomatoes 2 Tablespoons Sliced Black Olives Cook and stir ground beef, onion, and green pepper in Dutch oven until beef is brown; drain. Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid); break up tomatoes with fork. Heat to boiling, stirrings constantly; reduce heat. Cover and simmer, stirring occasionally, 10 minutes. Stir in Macaroni, corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips if desired. Makes about 9 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Rice Recipe By : Mrs. James Bachus, Victoria, Texas Serving Size : 6 Preparation Time :0:00 Categories : Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Chopped Onions 1/2 Cup Green Peppers -- chopped 1/2 Cup Butter -- melted 2 Cubes Chicken Bouillon Cube 2 Cups Boiling Water 1 Cup Rice -- uncooked 3/4 Cup Beer 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1/4 Teaspoon Ground Thyme Sauté onion and green pepper in butter until tender. Dissolve bouillon in boiling water; add to onion and green pepper mixture. Stir in the beer and seasonings. Cover and simmer over low heat 30 to 40 minutes or until all liquid is absorbed. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Berry Good Ice Cream Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Quart Berries -- ripe 2 Tablespoons Sugar 1 Recipe Good Ol' Vanilla Ice Cream -- see Recipe Stir sugar into cleaned and sliced berries. Let stand while preparing vanilla ice cream. Add berries to chilled vanilla base and freeze in churn according to manufacturer's instructions. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berry Red 'N Green Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 2 pounds confectioner's sugar 1 teaspoon almond extract green food coloring 1 cup chopped almonds 1 cup fresh cranberries -- or frozen -- rinsed and drained In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners sugar. Beat in almond extract and enough green food coloring to make a bright green. Knead in almonds. Line a 9 inch square pan with foil and press half of the fudge into an even layer. Place cranaberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours. Cut into 1 inch squares with a sharp knife. Store in Refrigerator until ready to serve. Makes 81 one inch squares. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berry Sausaqge Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh cranberries 1 cup orange juice 1/3 cup sugar 1 pound pork sausage 8 ounces cornbread stuffing mix -- package mix 1/2 teaspoon baking powder 1 cup finely chopped celery 1/2 cup finely chopped onion 1 egg 2 tablespoons water In a saucepan, combine cranberries, orange juice and sugar. bring to a boil for 5 minutes. Cool. Break sausage into small pieces over stuffing mix in a large bowl and sprinkle with baking powder. dd celery, onion and egg beaten with water. Toss gently to mix. Fold in cooled cooked branberries. Spoon mixture into a 2 quart casserole. Cover tightly and bake in a 325 degree oven for 40 minutes. Remove cover and continue baking for 15 minutes more. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with pork. NOTES : Good with other meats also. * Exported from MasterCook * Best Ever Waffle's Recipe By : Mrs. Christin W. Sayer, Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2 Tablespoons Sugar 1 Teaspoon Salt 1/2 Cup Oil 1 Package Active Dry Yeast 1/2 Cup Warm Water 2 Cups Milk 3 Cups Flour Dissolve yeast in 1/2 cup warm water. Scald milk and cool. In a large mixing bowl, beat eggs well, then add other ingredients. Stirring until mixture is blended. Then beat until the batter is smooth. The batter may be stored in a large fruit juice container so that it does not rise over the top. This will keep in refrigerator for a long time. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Every Asparagus Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Asparagus -- fresh 3 Tablespoons Butter 1/4 Cup Water 1/2 Teaspoon Salt Dash Pepper Wash asparagus, removing with knife, scales that hold sand and grit. Lay 2 or 3 asparagus stalks together on cutting board. With sharp knife, cut on very long, slanting diagonal to end of green length of stalk, making bias slices not more than 1/4" thick and 1 1/2" long. Put butter and water in large skillet with tight cover; heat. Add asparagus, salt, and pepper. Cook, covered, over high heat 5 minutes, shaking skillet occasionally and checking once to see whether a bit more water is needed. Test asparagus with fork; if not tender-crisp, cook 1 minute more. Uncover at once, serve quickly. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Better-Than-Sex Cake #1 Recipe By : Brian K. Adams of Forth Worth Serving Size : 8 Preparation Time :0:00 Categories : Fort Worth Star-Telegram Posted To Mc Recipe Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Semisweet Chocolate Chips 1 Package Chocolate Butter Cake Mix 4 Eggs 1/2 Cup Vegetable Oil 1/4 Cup Water 1 Package Chocolate Pudding Mix -- instant 1 Cup Chopped Nuts -- pecans or walnuts Coat chocolate chips and nuts with small amount of cake mix. Mix remaining ingredients and fold in chocolate chips and nuts. Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan. Cool and frost. FROSTING: 1 Lb. box powder sugar 3/4 Stick soft butter 1 Tsp. vanilla 3 Squares unsweetened baking chocolate, melted 1 Pkg. (3 oz.) cream cheese Milk or cold coffee, optional Mix all ingredients until smooth using a small amount of milk or coffee to blend to spreading consistency. Fort Worth Star-Telegram March 1989 - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Better-Than-Sex Cake #1 (Corrected) Recipe By : Brian K. Adams of Forth Worth Serving Size : 8 Preparation Time :0:00 Categories : Fort Worth Star-Telegram Posted To Mc Recipe Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Semisweet Chocolate Chips -- or to taste 1 Package Chocolate Butter Cake Mix 4 Eggs 1/2 Cup Vegetable Oil 1/4 Cup Water 1 package Chocolate Pudding Mix -- instant 1 Cup Chopped Nuts -- pecans or walnuts Coat chocolate chips and nuts with small amount of cake mix. Mix remaining ingredients and fold in chocolate chips and nuts. Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan. Cool and frost. FROSTING: 1 Lb. box powder sugar 3/4 Stick soft butter 1 Tsp. vanilla 3 Squares unsweetened baking chocolate, melted 1 Pkg. (3 oz.) cream cheese Milk or cold coffee, optional Mix all ingredients until smooth using a small amount of milk or coffee to blend to spreading consistency. Fort Worth Star-Telegram March 1989 - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Better-Than-Sex Cake #2 Recipe By : Fort Worth Star Telegram, March 1989 Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fort Worth Star-Telegram Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Yellow Cake Mix -- or white 4 Eggs 1 Cup Oil 1/2 Cup Pecans 1 Can Mandarin Oranges In Juice -- drained Frosting: 1 Can Crushed Pineapple In Juice 3 Tablespoons Cornstarch 1 Cup Sugar 4 Bananas 1 Cup Milk 1 Box Vanilla Pudding Mix -- instant 1 Carton Cool Whip® 1/2 Cup Coconut Flakes 1/2 Cup Pecans Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown. Cool. FROSTING: Mix pineapple, including juice, with cornstarch and sugar. Cook over medium heat, stirring constantly until thick and clear. Cool and pour over cooled cake. Slice bananas on top of pineapple layer. Combine pudding mix with milk. Fold in Cool Whip. Add coconut and pecans. Spread over cake. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Better-Than-Sex Cake #2 (corrected) Recipe By : Fort Worth Star Telegram, March 1989 Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fort Worth Star-Telegram Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Yellow Cake Mix -- or white 4 Eggs 1 Cup Oil 1/2 Cup Pecans 1 small can Mandarin Oranges In Juice -- drained Frosting: 8 ounces Crushed Pineapple In Juice -- canned 3 Tablespoons Cornstarch 1 Cup Sugar 4 Bananas 1 Cup Milk 1 Box Vanilla Pudding Mix -- instant 8 ounces Cool Whip® 1/2 Cup Coconut Flakes 1/2 Cup Pecans Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown. Cool. FROSTING: Mix pineapple, including juice, with cornstarch and sugar. Cook over medium heat, stirring constantly until thick and clear. Cool and pour over cooled cake. Slice bananas on top of pineapple layer. Combine pudding mix with milk. Fold in Cool Whip. Add coconut and pecans. Spread over cake. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Better-Than-Sex Cake #3 Recipe By : Fran Basden of Burleson Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fort Worth Star-Telegram Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box Yellow Cake Mix 1 Box Vanilla Pudding Mix -- instant 1/2 Cup Vegetable Oil 1/2 Cup Water 4 Eggs 8 Ounces Sour Cream 1 Package Semisweet Chocolate Chips 1 Bar German Chocolate Squares -- grated 1 Cup Pecans 1 Cup Coconut -- shredded Mix cake mix, pudding, oil and water with electric mixer. Add eggs 1 at a time, beating after each addition. Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut. Bake in preheated 350 degree oven in well-greased Bundt or tube pan for about 55 minutes or until a testing pick comes out clean. Bake loner for drier cake. Forth Worth Star-Telegram March 1989 - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Better-Than-Sex Cake #3 (corrected) Recipe By : Fran Basden of Burleson Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fort Worth Star-Telegram Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box Yellow Cake Mix 1 Box Vanilla Pudding Mix -- instant 1/2 Cup Vegetable Oil 1/2 Cup Water 4 Eggs 8 Ounces Sour Cream 1 cup Semisweet Chocolate Chips -- or to taste 1 Bar German Chocolate Squares -- grated 1 Cup Pecans 1 Cup Coconut -- shredded Mix cake mix, pudding, oil and water with electric mixer. Add eggs 1 at a time, beating after each addition. Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut. Bake in preheated 350 degree oven in well-greased Bundt or tube pan for about 55 minutes or until a testing pick comes out clean. Bake loner for drier cake. Forth Worth Star-Telegram March 1989 - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Better-Than-Sex Cake #4 Recipe By : Diane Wylie of Grandview Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fort Worth Star-Telegram Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Flour 3 Tablespoons Sugar 3 Sticks Butter 1 1/2 Cups Pecans 16 Ounces Cream Cheese 2 Cups Powdered Sugar 2 Cups Cool Whip® 4 Boxes Chocolate Pudding Mix -- instant 6 Cups Milk Cool Whip® -- for frosting The first 4 ingredients mix and press into 15x20 inch baking dish. Bake at 350 degrees for 20 to 25 minutes. The next 3 ingredients mix together and spread on top of cake layer. Beat together the next 2 ingredients and spread on top of cream cheese layer. Frost with Cool Whip to cover. Fort Worth Star-Telegram March 1989 - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Bing Cherry Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can bing cherries 1 can pineapple chunks in juice 1 cup minature marshmallows 8 ounces cream cheese 1/4 cup cherry juice 1/2 cup whipped cream Cream cheese and add cherry juice. Drain pinedaplle. Mix with marshmallows. Whip cream and fold into fruits. Refrigerate. Allow to cool several hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bing Cherry Salad #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Bing Cherries 1 Cup Crushed Pineapple 2 Packages Cherry Gelatin Powder 2 Coca Cola 1 Cup Pecans 2 Cups Fruit Juice Drain juice from cherries and pineapple. (To make 2 cups of juice add a little water if needed). Bring juice to boiling point, and pour over the gelatin, stirring until completely dissolved. When cool, add 2 bottles of Coca-cola, stir and chill in refrigerator until partly congealed. Add drained cherries, pineapple and nuts and pour into mold. When firm, unmold on salad greens and serve with mayonnaise or salad dressing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bing Cherry Salad #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Carton Cool Whip® 1 Can Bing Cherries -- drained 1 Can Crushed Pineapple In Juice 1/2 Cup Pecans -- chopped 1 Can Oranges -- drained Peaches -- optional Apples -- optional Bananas -- optional Mix all ingredients well. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuit Topped Stroganoff Recipe By : Barbara Price Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Posted To Mc Recipe Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 onion -- chopped 1/2 green pepper -- chopped 1 teaspoon salt 1 can mushroom soup 2 tablespoons pimiento -- chopped 1 pint sour cream 2 cans biscuits -- refrigerated Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits. Bake 20 to 25 minutes at 375 degrees or unil biscuits are done. - - - - - - - - - - - - - - - - - - NOTES : Adapated from an old family recipe from 1949. * Exported from MasterCook * Biscuit-Topped Burgers Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Ground Beef 1/2 Cup Dry Bread Crumbs 1/4 Cup Chopped Onions 1/2 Cup Milk 1 Tablespoon Worcestershire Sauce 1 Egg 1 1/4 Teaspoons Salt 1/4 Teaspoon Pepper 1/4 Teaspoon Dry Mustard 1/4 Teaspoon Ground Sage 1/4 Teaspoon Celery Salt 1/4 Teaspoon Garlic Powder 1/2 Cup Barbecue Sauce Biscuits -- rolled Heat oven to 350 degrees. Mix ground beef, bread crumbs, onion, milk, the Worcestershire sauce, egg and seasoning. Shape into eight 3" patties; place in ungreased oblong pan, 13x9x2 inches. Bake until done, 20 to 25 minutes; drain. Top each patty with 1 Tbsp. barbecue sauce. Increase oven temperature too 450 degrees. Prepare Rolled Biscuits as directed on package of Bisquick baking ix except - roll dough 3/8 inch thick. Cut into 8 biscuits with 3" biscuit cutter dipped in baking mix. Place 1 biscuit over each patty. Bake until biscuits are golden brown, 8 to 10 minutes. Serves with additional barbecue sauce if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bishop's Bread #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups Flour 1 1/4 Cups Firmly Packed Light Brown Sugar 1/2 Teaspoon Salt 1/2 Cup Butter 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Cinnamon 1 Egg -- well beaten 3/4 Cup Sour Milk Sift flour once, measure, and add sugar and salt. Cut in butter until mixture looks like coarse meal. reserve 3/4 cup mixture for top. To remainder, add baking powder, soda and cinnamon. Add egg and sour milk and beat until smooth. Pour into two greased shallow pans, 8x8x2 inches. Sprinkle with 3/4 cup crumbs and additional cinnamon. Bake in hot oven (400 degrees) 25 minutes. Serve hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bishop's Bread #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour 2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Cup Chopped Nuts 1 Cup Chopped Dates -- pitted 1 Cup Maraschino Cherries -- sliced 1 Package Semisweet Chocolate Chips 4 Eggs -- beaten 1 Cup Sugar Stir together flour, baking powder and salt in large bowl. Stir in nuts, dates, cherries and chocolate pieces. In small bowl beat eggs and sugar. Stir into flour mixture. Turn into well-greased and floured 9x5x3 inch loaf pan. Bake in 325 degree oven 1 hour 15 minutes or until top is golden and pick inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan. Cool completely top side up on rack. - - - - - - - - - - - - - - - - - - NOTES : Bread is best if stored, well wrapped, for a day or two before slicing. * Exported from MasterCook * Black and Blue Olives Recipe By : The Army Times Magazine/Nov. 13, 19978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Cheese Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces jumbo ripe olives -- canned, pitted 3 ounces blue cheese 3 ounces cream cheese -- softened 2 teaspoons minced parsley 2 tablespoons dry sherry Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a parsty bag or the tip of a small knife, fill the olives with the cheese mixture. Chill. Serves 10 to 12 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Beans Recipe By : MS Access, Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :1:30 Categories : Beans & Peas Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Black beans 1 tablespoon salt 1 teaspoon pepper 1 tablespoon Cumin 3 cloves garlic 1 onion -- cut in small pieces Soak the black beans overnight. In a big pot, add 15 cups of cold water, with cumin, salt,pepper, garlic, & onions. Bring it to boil. Add the blackbeans without the water used to soak them. Reduce heat & simmer until blackbeans are tender. - - - - - - - - - - - - - - - - - - NOTES : Can be combined with rice. * Exported from MasterCook * Black Fig Jam Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Cups Figs 5 Cups Sugar Fresh Lemon Juice -- from 4 lemons Wash, stem and slice figs. Put all ingredients together in large pan. Place on low heat and stir until sugar is melted, then boil brisk for 20 minutes or until syrup forms thick drops. Seal in hot jars. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black-Eyed Peas Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Pound Salt Pork 1 1/2 Pounds Fresh Black-Eyed Peas Cold Water 1 Teaspoon Bacon Grease 1 Teaspoon Sugar 1 Teaspoon Salt -- or to taste 1 Onion -- cut in quarters 1/4 Hot Peppers -- optional Cut slits in washed and dried salt pork. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful. Add another quart of cold water to the meat. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low. When peas have become slightly tender - about 30 minutes - add salt. Continue cooking until tender and tasty, usually about 20 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackberry Jam Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Cups Berries -- crushed 7 Cups Sugar 1 Box Pectin -- fruit 1/2 Teaspoon Butter Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Crush berries, sieve half the pulp to remove some seeds if desired. Combine berries, butter and fruit pectin in 8 quart pot. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 8 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blender Carrot Pecan Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped pecans 1 1/4 cups salad oil 4 eggs 2 cups sugar 2 teaspoons salt 3 cups sliced carrots 2 cups flour -- sifted 1 teaspoon baking soda 2 teaspoons baking powder Chop pecans in blender to a fine texture, set aside. Place salad oil, eggs, sugar, salt in blender container and blend for 5 seconds. Add carrots gradually and blend until just grated. In a large mixing bowl, sift togeter flour, baking soda and baking powder. Pour the contents of the blender over the dry ingredients. Mix well with an electric mixer. Stir in the finely chopped pecans pour into greased tube pan. Bake at 325 degrees about 1 hour and 10 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blender Carrot Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked carrots -- cut up 1/2 cup milk 1/2 cup cream 1 cup chicken broth 1/2 small onion -- sliced dash nutmeg dash cinnamon 1 tablespoon brown sugar Put ingredients into container, cover, press button #3 for 20 seconds. Stop motor and use spatula if needed. Press button 11 for 15 seconds or until creamy. Pour mixture into saucepan and heat well. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Bar Cookies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Blueberry Muffin Mix -- wild 1 Cup Oats -- quick cooking 1/3 Cup Brown Sugar 5 Tablespoons Butter 1/2 Cup Raspberry Jam Preheat oven to 375 degrees. Wash blueberries and set aside to drain. In large bowl combine dry muffin mix, oats and sugar; cut in butter. Reserve about 1 1/2 cups of this crumb mixture; press the rest on the bottom of a greased 8" square pan. Gently fold drained blueberries in jam or preserves. Spoon over crumb mixture in pan; spread evenly. Sprinkle the rest of crumbs and pat them evenly onto the berry mixture. Bake at 375 degrees for 20 - 25 minutes, until golden brown. Cool completely then cut into bars. Makes about 1 1/2 dozen medium bar cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Jam Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups Blueberries -- crushed 2 Teaspoons Lemon Juice 4 Cups Sugar 1 Box Pectin -- fruit 1/2 Teaspoon Butter Remove stems and crush berries before measuring the 4 cups. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. In 8 quart pot combine crushed blueberries and lemon juice. Measure sugar in separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Add fruit pectin and butter to fruit. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 5 Cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Muffins Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 Cups Flour -- sifted 1 Cup Fresh Blueberries 2 2/3 Teaspoons Baking Powder 1/2 Teaspoon Salt 4 Tablespoons Butter 1/3 Cup Sugar 1 Egg -- well beaten 1 Cup Milk Sift flour once and measure. Combine berries with 1/3 cup flour. Sift remaining flour with baking powder and salt. Cream butter, add sugar gradually and cream well. Add egg. Add flour, alternately with milk, a small amount at a time. Beat well after each addition. Fold in berries. Bake in greased muffin pans in hot oven (425 degrees) 25 minutes. Makes 18 medium sized muffins. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Nut Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Sugar 1/2 Cup Brown Sugar 1/2 Cup Melted Butter 1 3/4 Cups Orange Juice 2 Large Eggs -- beaten 4 Cups Flour 1 Tablespoon Baking Powder 1 Teaspoon Salt 1 Teaspoon Baking Soda 2 Cups Chopped Nuts 1 Cup Oats -- 3 minute brand 2 Cups Frozen Blueberries 1/2 Cup Orange Marmalade Combine sugars, butter, orange juice and eggs. Sift flour, baking powder, salt and soda. Add nuts and oats to dry ingredients, then blend all dry ingredients into liquid ingredients. Stir in the blueberries and orange marmalade. Pour into 2 greased 9x5 inch loaf pans and allow to stand for 20 minutes. Then bake at 350 degrees for 1 hour and 15 minutes or until an inserted toothpick comes out clean. Allow to set overnight for easier slicing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Oatmeal Cookies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Duncan Hines Wild Blueberry Muffin Mix 3/4 Cup quick-cooking oats 1/4 cup brown sugar 1/3 Cup cooking oil 1 Tablespoon milk 1 Egg Preheat oven to 375 degrees. Wash blueberries; drain on paper towels. In medium bowl combine all but blueberries; mix well. Drop from a teaspoon onto an ungreased cooky sheet. Make a deep depression in the center of each cooky and fill with 7-8 well-drained blueberries. Push dough from sides to cover berries and pat down. Bake at 375 for 8-10 minutes, until light brown. Makes about 2 1/2 dozen medium cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Pound Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups sugar 1 Cup shortening 4 Large eggs -- or 5 medium eggs 1/4 Teaspoon yellow food coloring 1/2 Teaspoon almond extract 1 1/2 Teaspoons vanilla extract 2 Tablespoons Adams Butter flavoring 3 Tablespoons lemon extract 1/2 Cup buttermilk 3 Cups all-purpose flour 1/2 Teaspoon salt 1 Teaspoon baking powder 1 Teaspoon baking soda 2 1/2 Cups whole blueberries -- drained and rinsed Preheat oven to 325 degrees. Cream sugar and shortening. Beat in eggs one at a time. Add yellow food coloring, almond extract, vanilla extract, butter flavoring, and lemon extract to buttermilk; blend well and set aside. Sift flour, salt, baking powder and baking soda together; add to batter alternating with buttermilk until evenly distributed. Fold in blueberries, reserving a few for garnish. Pour into a 10" bundt or stem pan that has been lightly greased, but not floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before removing from pan. While cake is still warm brush on glaze with pastry brush covering top and sides. Garnish with a few reserved blueberries. - - - - - - - - - - - - - - - - - - NOTES : See frosting section for Pound Cake Glaze. * Exported from MasterCook * Blueberry-Orange Coffee Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 9 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Bisquick® baking mix 1/3 Cup orange juice 1/4 Cup sugar 1 Egg 2 Tablespoons margarine or butter -- softened 1 Cup blueberries -- fresh or frozen 3 Tablespoons Bisquick baking mix 3 Tablespoons sugar 2 Tablespoons firm margarine or butter 1 Teaspoon grated orange peel Heat oven to 375 degrees. Grease 8x8x2 inch square pan. Mix baking mix, orange juice, 1/4 cup sugar, egg and softened margarine in large bowl; beat vigorously 30 seconds. Stir in blueberries. Spread in pan. Mix 3 Tbsp. baking mix, 3 Tbsp. sugar, firm margarine and orange peel until crumbly. Sprinkle on top of blueberry mixture. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Serve warm. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry-Peach Cobbler Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Duncan Hines Wild Blueberry Muffin Mix 1/4 Cup sugar 1/2 Teaspoon cinnamon 4 Tablespoons butter or margarine 1/2 Cup chopped pecans 2 Cans peach pie filling 1/4 Cup sugar 1 Teaspoon cinnamon 1 Teaspoon almond extract Ice cream -- if desired Preheat oven to 350 degrees. Wash blueberries and set aside to drain. In a medium bowl combine dry muffin mix, 1/4 cup sugar, 1/2 Tsp. cinnamon. Cut in butter, then stir in nuts. In a 13x9 inch pan combine pie filling, 1/4 cup sugar, 1 tsp. cinnamon, the almond extract and the drained blueberries. Spoon the crumb topping over the peach mixture. Bake at 350 degrees for 35-40 minutes, until topping is golden brown. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with ice cream, if desired. * Exported from MasterCook * Blueberry-Peach Coffee Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 9 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Duncan Hines Wild Blueberry Muffin Mix 1 Can sliced peaches 1/4 Cup sugar 1/4 Cup flour 1/2 Teaspoon cinnamon 2 Tablespoons butter or margarine Preheat oven to 400 degrees. Wash blueberries and drain peaches. Spread fruit on paper towels and set aside. In a small bowl combine sugar, flour and cinnamon. Cut in butter and set aside. Mix muffin batter as directed on the label except do not fold in the blueberries. Spread batter in a greased 8" square pan. Top with drained blueberries and peach slices. Sprinkle cinnamon mixture over the fruit. Bake at 400 degrees for about 25 minutes, until golden brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blushing Tomato Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Breads & Bread Machine Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Warm Water 1/4 Cup Sugar 1 Teaspoon Sugar 1/4 Teaspoon Ground Ginger 2 Packages Active Dry Yeast 1 1/2 Cups Tomato Juice -- warmed 6 Cups Unsifted Flour 1/4 Cup Butter -- softened 1 Teaspoon Salt In small bowl, combine water, 1 Tsp. sugar, ginger and yeast. Let stand until bubbly. In large bowl, combine tomato juice, 1/4 cup sugar and 2 cups flour. Add yeast mixture; beat well. Stir in butter and salt. Add 3 cups flour; stir until thoroughly blended. Stir in remaining flour. Turn dough onto well-floured board; knead until smooth and satiny. Return dough to bowl; brush top with butter. Cover and let rise 30 to 40 minutes, or until doubled. Punch down; divide in half. Shape into two 14" loaves. Place on greased baking sheets. Cut diagonal slashes on top. Brush with butter; cover and let rise again until doubled. Preheat oven to 350 degrees. Bake 40 to 50 minutes, or until lightly browned. Transfer loaves to wire racks. Cool Makes 2 loaves bread. - - - - - - - - - - - - - - - - - - NOTES : Dough can be baked in 2 greased 9x5 inch loaf pans. To freeze, wrap cool loaves tightly in aluminum foil; seal. Reheat wrapped loaves at 350 degrees about 30 minutes. * Exported from MasterCook * Boiled Corned Beef Dinner Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Pounds Corned Beef Brisket 2 Cups Carrots -- cut in 1-inch pieces 1 Cup Celery -- cut 1/2 inch pieces 1 Cup Onions -- thinly sliced 1 Cup Barley -- regular 1 Bay Leaf 1/2 Teaspoon Garlic Powder Place corned beef brisket in large Dutch oven or saucepot. Add enough water to cover meat. Cover; bring to a boil. Reduce heat. Simmer, covered, about 2 hours. Skim fat from liquid in Dutch oven. Add vegetables, barley and seasoning. Cover, bring to a boil. Reduce heat. Simmer 1 hour or until meat and barley are tender. Remove meat to serving platter. Drain vegetable-barley mixture; serve with corned beef brisket. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boiled Icing Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Stick Butter 1/2 Cup Pet Milk 1 Box Powdered Sugar Heat all ingredients together. Let boil. Ice cake while cake is hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boiled Icing #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Stick butter 1 Tablespoon evaporated milk 1 3/4 Cups brown sugar 1 Cup coconut 1 Cup chopped nuts Boil butter, milk and sugar for 1 minute. Add coconut and nuts. Pour over cake and brown lightly in oven. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boiled Lobster Sandwiches Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound cooked lobster meat 1/4 cup condensed mushroom soup 1/4 teaspoon worcestershire sauce 1 dash pepper 1/4 teaspoon salt 6 slices bread 1 hard cooked egg -- chopped Chop lobster meat. Add soup and seasoning. Toast bread on one side. Spread lobster mixture on plain side of bread. Sprinkle with egg. Place on a broiler pan about 3" from source of heat. Broil for 2 to 4 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bottoms Up Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pillsbury ready-to-spread chocolate fudge -- frosting supreme 1 cup chopped walnuts 1 package pillsbury plus devil's food cake mix 1 1/4 cups water 1/3 cup oil 3 eggs Heat oven to 350 degrees. Grease and flour 13x9 inch pan. Spread frosting into bottom of prepared pan. Sprinkle nuts over frosting. In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour batter over frosting in pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto serving plate. Serve warm or cool. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bouillabaisse Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 3/4 cup diced carrot 1 clove garlic -- minced 1/2 cup vegetable oil 3 pounds frozen fish fillets (pike -- or white fish), -- thawed and cut in -- 3" pieces 1 can (16 or 17 oz.) whole tomatoes 2 bay leaves -- crushed 2 quarts water 6 frozen lobster tails -- thawed and cut in -- half, lengthwise 1 can (10 1/2 oz.) whole clams (do not drain) 1 pound shrimp 1 can (21 1/2 oz.) bouillon 1/2 cup chopped parsley 1 tablespoon lemon juice 1 tablespoon salt 1/2 teaspoon saffron -- optional 1 dash freshly ground pepper In large kettle, sauté onion, carrot and garlic in vegetable oil until onion is transparent, about 10 minutes. Add fish fillets, tomatoes, bay leaves and water. Bring to boil; reduce heat. Simmer gently 30 minutes. Add remaining ingredients and simmer gently an additional 30 minutes. Serve piping hot in large soup bowl with French bread to absorb broth. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bourbon Fruit Cake Recipe By : Ella Bailey, Anniston, Alabama Serving Size : 1 Preparation Time :0:00 Categories : Cakes Christmas Holiday Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pitted dates 1 quart pecans -- or walnuts 3 slices candied pineapple 1 cup candied cherries -- red 1 cup candied cherries -- green 1 cup golden raisins 4 eggs 1 cup sugar 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 1/3 cup bourbon Flour each piece of fruit sot that it stands out alone. (I sprinkle with a shaker) Beat together until fluffly the eggs and sugar. Add flour baking powder, salt and vanilla. Add fruit and nuts. Add bourbon. Bake in 250 degree oven for 2 1/2 hours. top will e brown and crusty. It dries more thank bakes really. Add fruit and nuts to top of cake for decorations. Makes 2 loves, they are not thick loaves. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bourbon Pecan Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole red candied cherries 2 cups white seedless raisins 2 cups bourbon 5 cups sifted flour 4 cups pecan halves 1 1/2 teaspoons baking powder 1 teaspoon salt 2 teaspoons ground nutmeg 2 cups butter -- softened 2 cups granulated sugar 2 cups firmly-packed dark brown sugar 8 eggs -- separated Combine cherries, raisins and bourbon in a large bowl; cover tightly. Let fruit marinate in refrigerator overnight. Preheat oven to 275 degrees. Grease large tube pan and 1 loaf pan; line bottoms of both pans with waxed paper. Grease and flour waxed paper. Combine 1/2 cup flour with pecans. In a large bowl sift remaining flour with baking powder, salt and nutmeg. Place butter in large mixing bowl; beat with electric mixer at medium speed until light and fluffy. Add sugars gradually, beating until well blended. Add egg yolks; scrape sides of bowl occasionally with rubber spatula. Add 2 cups sifted dry ingredients to creamed mixture; mix thoroughly. Drain bourbon from fruit; add bourbon alternately with remaining sifted dry ingredients to creamed mixture, ending with dry ingredients, beating well after each addition and scraping sides of bowl often. Beat egg whites stiff but not dry; fold gently into cake batter, blending thoroughly. Pour into prepared pans. Large tube requires nearly 2 hours in preheated 275 degree oven; the smaller pan needs less time. Cool cakes in pans on wire rack 10 minutes. Remove from pans and peel off waxed paper; cool completely on rack. Wrap cakes in cheesecloth saturated with bourbon; then wrap in plastic wrap. Store in tight containers up to several weeks. NOTE: Some people do not like the cheesecloth completely saturated with the bourbon, it does come out a little strong tasting. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Pork With Pears And Peppers Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Pork & Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds lean -- boneless pork loin -- roast 2 cups chicken stock 1/2 cup soy sauce 3 tablespoons sherry wine (optional) 1/3 cup fresh ginger -- thinly shredded or -- 1/2 tsp. dry -- powdered ginger 2 cloves garlic -- crushed, or 1/2 -- tsp. garlic puree 2 tablespoons brown sugar 3 fresh california bartlett pears -- sliced 1 cup green onions -- sliced 2 large bell peppers -- sliced Put the roast in a deep roasting pan with a cover. Pour stock, soy sauce, wine, ginger, garlic and brown sugar over. Cover and bake in a 350 degree oven basting frequently until roast is done (about 1 1/2 to 2 hours). Remove pork to a platter and keep warm. Thicken pan liquid with a little cornstarch mixed with cold water and poach sliced pears, sliced onions and sliced peppers in sauce until just heated through. Arrange fruit and vegetables around thin sliced meat. Serve hot rice with this pork dish, mold the rice in ramkins, and turn out as they do in oriental restaurants. It's a nice authentic touch to this pork and vegetable dish. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Flour -- sifted 1 1/2 Teaspoons Baking Powder 1/4 Teaspoon Baking Soda 1/2 Teaspoon Salt 4 Tablespoons Butter 1/3 Cup Sugar 1 Egg -- well beaten 1 Cup Buttermilk 1 1/2 Cups Post Bran Flakes -- rolled Sift flour once, measure, add baking powder, soda, and salt, and sift again. Cream butter, add sugar; then add egg, and flour, alternately with milk. Fold in bran flakes. Bake in greased loaf pan, 9x4x3 inches, in moderate oven (350 degrees) 1 hour and 15 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Cereal Muffins Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsifted all-purpose flour 1/3 cup firmly packed light brown sugar 1 tablespoon calumet baking powder 1/2 teaspoon salt 2 1/2 cups post natural bran flakes 1 cup milk 1 egg 1/3 cup oil Mix flour with sugar, baking powder and salt. Combine cereal and milk in bowl and let stand for about 3 minutes, stir well. Add egg and oil; blend well. Add flour mixture to cereal mixture (batter will be thick). Spoon into greased muffin pans. Bake at 400 degrees for 25 minutes or until golden brown. Serve warm - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Griddle Cakes Recipe By : Possum Kingdom Lake Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Hot Cake & Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sifted flour 3/4 teaspoon salt 2 teaspoons sugar 3 teaspoons baking powder 2 egg yolks -- well beaten 1 3/4 cups milk 1 cup post's bran flakes 1 tablespoon butter -- melted 2 egg whites -- stiffly beaten Sift flour once, measure, add salt, sugar, and baking powder, and sift again. Combine egg yolks and milk. Add to flour gradually, stirring only until smooth. Add Post's Bran Flakes and butter. Fold in egg whites. Bakes on hot, well-greased griddle. Serve hot with Log Cabin Syrup. Makes 24 cakes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Muffins #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1 1/2 cups kellogg's bran buds cereal 1 1/4 cups milk 1 egg 1/4 cup vegetable oil Stir together flour, baking powder, salt and sugar. Set aside. Measure Kellogg's Bran Buds cereal and milk into large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake at 400 degrees for 18 to 20 minutes or until tests done. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Muffins #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 3 1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons sugar 1 egg -- well beaten 3/4 cup milk 3 tablespoons butter -- melted 1 cup post bran flakes Sift flour once, measure, add baking powder, salt and sugar, and sift again. Combine egg and milk. Add flour, stirring as little as possible. Add butter and Post's Bran Flakes. Pour into greased muffin pans, filling them 2/3 full. Bake in hot oven (450 degrees) 25 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Muffins #3 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1 teaspoon baking powder 2 tablespoons sugar 2 cups kellogg's bran flakes cereal 1 1/4 cups milk 1 egg 3 tablespoons vegetable oil Stir together flour, baking powder, salt and sugar. Set aside. Measure bran flakes cereal and milk into a large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and oil to cereal mixture. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2 inch muffin pan cups. Bake at 400 degrees for 25 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brandied Fruit Balls Recipe By : Possum Kingdom Lake Cookbook Serving Size : 72 Preparation Time :0:00 Categories : Fruits Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups vanilla wafer crumbs 1 can condensed milk, sweetened 1 package mince meat -- crumbled 1 cup nuts -- chopped 1/3 cup Candied cherries -- chopped 2 tablespoons cocoa 1/4 teaspoon brandy flavoring confectioner's sugar -- sprinkle In large bowl, stir together all ingredients except confectioners’ sugar until well blended. Using about 1 teaspoon mixture, roll in balls; coat with confectioners’ sugar. Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm. Store in refrigerator. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brandied Holiday Fruit Recipe By : Army Times 1978 Serving Size : 1 Preparation Time :0:00 Categories : Holiday Fruits Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 33 Ounces canned peaches -- drained 15 1/2 ounces pineapple slices -- drained 4 ounces maraschino cherries -- drained 1 cup sugar California brandy In a one quart jar pack peache halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar. Pour in enough brandy to cover, stir and seal tightly. NOTE: As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover. Make one quart. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brandied Seed Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup soft butter 1 1/4 cups sugar 1 teaspoon vanilla 3 large eggs 2 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon mace 1/3 cup brandy 2 tablespoons milk 1 tablespoon caraway seeds 1/4 cup finely chopped candied orange peel granulated sugar candied apricots for decorations -- optional Cream butter, sugar and vanilla together until fluffy. Add eggs, 1 at a time, beating well after each addition. Resift flour with baking powder, salt and mace. Add to creamed mixture alternately with brandy and milk, beginning and ending with flour mixture and blending until smooth. Stir in caraway seeds and orange peel. Turn into greased and floured loaf pan. Bake below oven center in slow oven, 300 degrees, 1 hour 15 minutes, or until loaf test done. Remove from oven and let stand 10 minutes, then turn out onto wire rack to cool. Wrap and store cake in cool pace. When ready to serve, sprinkle cake with granulated sugar and decorate with candied apricots, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brandied Sweet Potaotes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cornstarch 1/2 teaspoon nutmeg 2 teaspoons salt 1 cup water 1/2 cup sugar 1 tablespoon lemon juice 1/3 cup brandy 6 large sweet potatoes -- cooked miniature marshmallows Combine cornstarch, nutmeg, salt and sugar in 1 quart saucepan, gradually stir in water. Cook until clear5, stirring constanlty. Stir in lemon juice and brandy. peel ptoatoes, cut crosswise into 1/4 to 1/2 inch thick slices. Place in buttered shallw casserole dish, cover with sauce. Cover and bake in preheated 375 degree oven for 30 minutes or until glazed, basting occasionally, sprinkle with marshmallows; boil until golden brown. 8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brandy Balls Recipe By : Charlotte Kaster from Holyoke MA - Feb. '90 Serving Size : 6 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages Vanilla Wafer Cookies 1/4 Cup Brandy -- Kirschwasser Leroux 1/4 Cup Rum -- Bacardi 1/2 Cup Honey 1 Pound Ground Walnuts Confectioner's Sugar Grind vanilla wafers and mix well with remaining ingredents except sugar. Form small balls and roll in sugar. Store in tightly covered containers. Makes about 60 balls. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Brandy-Sugar Glaze Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons brandy 1 cup sifted confectioners sugar Mix and blend until smooth. Yield: 1/4 cup glaze - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread & Butter Pickles #1 Recipe By : Katie Lewis, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cucumbers 6 medium size onions 1/2 teaspoon salt 2 cups sugar 2 cups vinegar 2 teaspoons mustard seed 2 teaspoons celery seed 1 teaspoon black pepper 1 teaspoon ginger 1 teaspoon turmeric powder Wash and slice cucumbers. Slice onions thinly. Put cucumbers and onions in large bowl. Sprinkle with salt and cover with water. Let stand 2 hours. Rinse. In large pot combine sugar, vinegar, mustard seed, celery seed, black pepper, ginger and turmeric powder. Cook until hot. Place rinsed onions and cucumbers in clean hot jars. Fill jars with vinegar mixture. Wipe jars. Seal jars and then store. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread & Butter Pickles #2 Recipe By : Margret Gibbs, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cucumbers 1/3 cup salt 5 cups cold water 1/2 pound onion 2 cups cider vinegar 1 2/3 cups sugar 1 teaspoon celery seed 2 teaspoons prepared mustard 2 teaspoons ginger 1 1/4 teaspoons turmeric 1/8 teaspoon mace Cut cukes into 1/4" slices. Put into glass or enamel container. Sprinkle with salt, cover with water and let stand overnight. In Morning drain well and put into enamel kettle. Add onions sliced thin, then vinegar, sugar and spices. Heat to simmering and simmer 4 minutes. Fill jars and seal. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread & Butter Pickles #3 Recipe By : Margaret Gibbs, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon cucumbers 8 small onions 2 green peppers 1/2 cup slat 5 cups sugar 1 1/2 teaspoons turmeric 1/2 teaspoon ground cloves 2 tablespoons mustard seed 1 teaspoon celery seed 5 cups vinegar Slice cukes crosswise, paper-thin, slice onions thin and shred peppers. Mix salt with vegetables, cover with cracked ice, weigh down and let stand 3 hours. Drain well. Make pickling syrup next. Mix sugar, turmeric and cloves together. Add mustard seed, celery seed and vinegar. Pour over sliced pickles and heat to scalding. DO NOT BOIL. Pour into hot jars and seal. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bride's Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups sifted swans down cake flour 3 1/2 teaspoons baking powder 3/4 cup butter 1 3/4 cups sugar 1 cup milk or water 2 teaspoons vanilla 4 egg whites -- stiffly beaten. Sift flour once, measure, add baking powder, and sift together three more time. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with liquid, a small amount at a time. Beat after each addition until smooth. Add vanilla; fold in egg whites. Bake in greased pan, 11x7x2 inches, in moderate oven (325degrees) 50 minutes, or until done. Spread with seven Minute Frosting. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brides Lunch Punch Recipe By : Hazel Serving Size : 172 Preparation Time :0:00 Categories : Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boxes lemon gelatin powder -- 3 oz. each 6 cups hot water 12 quarts water 24 quarts pineapple juice 3 quarts lemon juice 12 quarts ginger ale 12 cups sugar Melt lemon jello in hot water. Mix all ingredients except ginger ale and chill. Add ginger ale before serving - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brides Lunch Punch Molds Recipe By : Hazel Serving Size : 32 Preparation Time :0:00 Categories : Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces lemon jello 1 cup hot water 8 cups water 2 cups sugar 1 quart pineapple juice 1 pint lemon juice 1 quart ginger ale Mix jello and hot water. Add remaining ingredients and place in molds. Freeze. Place in Brides Lunch Punch before serving. Will add 32 cups to punch when melted. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche Buns Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Active Dry Yeast 1/2 Cup Warm Water 4 1/2 Cups Bisquick® Baking Mix 1/2 Cup Butter -- softened 1/4 Cup Sugar 2 Eggs 1 Egg -- separated 1 Tablespoon Water Heat oven to 350 degrees. Grease 24 muffin cups. Dissolve yeast in warm water in large bowl. Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20 strokes. Turn dough onto cloth-covered board well dusted with baking mix. (Dough will be soft.) Gently roll in baking mix to coat; knead until smooth, about 1 minute. Divide 3/4 of the dough into 24 equal parts. Shape each part into a ball. Place in muffin cups; flatten slightly. Divide remaining dough into 24 equal parts; shape each part into ball. Press deep indentation in center of each ball dough in pan. Place 1 small ball dough in each indention. Beat egg yolk and 1 tbsp. water slightly; brush over rolls. Bake until golden brown, about 15 minutes. DO-AHEAD BRIOCHE BUNS; (FOR FREEZER) Heat oven to 300 degrees. Prepare as directed above except - bake until set, about 15 minutes. Remove from pan; cool. Freeze rolls tightly wrapped. To serve, heat oven to 350 degrees. Unwrap rolls and place on ungreased cookie sheet or in muffin cups. Bake until golden brown, 10 to 12 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche Buns With Hot Shrimp And Artichokes Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 brioche buns (see bread section for -- recipe) 2 tablespoons margarine or butter 2 tablespoons thinly sliced green onions with tops 3 tablespoons bisquick baking mix 1/8 teaspoon pepper 1 cup milk 2 tablespoons sherry -- if desired 1 can (14 oz.) artichoke hearts -- drained and cut -- into fourths 1 package (6 oz.) frozen cooked shrimp 1 jar (4 1/2 oz.) sliced mushrooms -- drained Prepare Brioche buns. Heat margarine in 2-quart saucepan over low heat until melted. Stir in onions; cook and stir until onions are soft, 2 to 3 minutes. Stir in baking mix and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Very gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in sherry, artichoke hearts, shrimp and mushrooms. Heat over medium heat, stirring frequently, until shrimp is hot, 12 to 15 minutes. Cut each Brioche Bun horizontally into halves. Spoon shrimp mixture onto bottom halves; sprinkle with snipped parsley if desired. Cover with top halves. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brisket #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Salt 1 Tablespoon Pepper 1 Tablespoon Onion Salt 1 Tablespoon Garlic Salt 1 Beef Brisket 2 Tablespoons Celery Seeds 2 Tablespoons Liquid Barbecue Smoke® 2 Tablespoons Worcestershire Sauce 1 Jar Woodie's Cooking Sauce Concentrate Mix all seasoning except Woodie's cooking sauce and rub well over meat. Wrap tightly in thick foil and refrigerate for 24 hours. Bake on a cookie sheet for 3 hours at 300 degrees. Open foil and brush on 1/2 jar of the Woodie's sauce. Rewrap and cook for 1 more hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brisket #2 Recipe By : Reberta Webb, Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Pounds Beef Brisket Garlic Salt Onion Salt Celery Salt 1/2 Bottle Liquid Barbecue Smoke® 1/2 Bottle Worcestershire Sauce Salt And Pepper Line baking pan with enough foil to cover and seal brisket. Put fat side down and sprinkle generously with garlic, onion, and celery salts. Add liquid smoke, cover with foil and refrigerate overnight. Next morning add Worcestershire sauce, salt and pepper. Bake in foil at 275 degrees for 5 to 6 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brisket of Beef With Sauerkraut Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds brisket water 1 onion salt -- to taste 2 pounds sauerkraut 1 potato 1 apple -- sliced 1 tablespoon caraway seed Wipe meat, place in large pan add cold water to cover, bring to a boil and skim off fat. Add onion and seasonings and continue to simmer until meat is tender. About 2 hours. Tranfer the meat and 1/4 of the liquid to another pan. (The remaining liquid mak a strong broth to garish with noodles and serve as soup.) To the meat add the sauerkraut, potato, and apple. Sprinkle with caraway seeds and simmer all together for 15 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Butter Toss Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Microwave Vegetables Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh or frozen broccoli cuts 1 medium carrot -- cut into 2x1/4 -- inch strips 2 teaspoons water 1 1/2 teaspoons butter 1 1/2 teaspoons snipped fresh parsley 1 dash salt 1 dash pepper Place broccoli, carrot and water in one Microwave dish; cover. Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring after half the time. Drain. In second microwave dish, combine butter, parsley, salt and pepper. Microwave at High (100%) 20 to 30 seconds, or until butter melts. Pour over broccoli and carrots, tossing to coat. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Casserole #2 Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Rice Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Rice, Instant 1 Can Cream Of Mushroom Soup 1 Can Cream Of Chicken Soup 1 Package Frozen Broccoli Cheese -- grated Combine and heat thoroughly at 350 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Cornbread Recipe By : Sue Baker and Jane Bradshaw Serving Size : 4 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Sticks Melted Butter 2 Boxes Cornbread Mix -- Jiffy 4 Eggs 1 Onion -- chopped 1 Cup Cottage Cheese 1 Box Frozen Broccoli Mix all ingredients. Put cornbread mix from box (do not mix as directions on box). Grease a 9x13 pan. Bake at 400 degrees until brown, about 30 to 40 minutes. Watch carefully - do not over bake. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Broccoli In Savory Mushroom Butter Sauce Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages frozen broccoli spears 1/2 cup sweet cream butter 2 1/2 teaspoons instant chicken bouillon 2 medium onions -- sliced and -- separated into -- rings 1 jar sliced mushrooms -- drained 2 teaspoons cornstarch 3/4 cup water 1 teaspoon chopped pimento Cook broccoli according to package directions. Meanwhile, in large skillet melt butter; stir in chicken bouillon, onions and mushrooms. Sauté until onions are crisply tender. Dissolve cornstarch in water; stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened. Stir in pimento. Serve over hot broccoli. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brocolli Souffle Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups frozen broccoli -- cooked and chopped 1 cup mayonnaise 1 can cream of mushroom soup 1 cup sharp cheddar cheese -- grated 2 tablespoons minced onions 2 eggs -- slightly beaten Mix well, top with crumbled ritz crackers. Bake at 350 degrees for 45 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broiled Catfish Hawaiian Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds catfish fillets -- or other fish -- fillets, fresh or -- fresh-frozen 1/2 cup pineapple juice 1/4 cup steak sauce 1 teaspoon salt 1 dash pepper Skin fillets and cut into serving size portions. Place fish in a single layer in a shallow baking dish. Combine remaining ingredients and pour over fish. Let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish on a well greased broiler pan. Broil about 4" from source of heat for 4 to 6 minutes. Turn carefully and brush with sauce. Broil 4 to 6 minutes longer or until fish flakes easily when tested with a fork. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon grated onion 3 tablespoons butter or margarine 3 tablespoons flour 1 cup cream 1 teaspoon beef extract salt and pepper Brown onion slightly in butter. Stir in flour. Pour in cream gradually, stirring constantly, cook until slightly thickened. Season with beef extract, salt and pepper and cook about 2 minutes longer. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Sugar Icing #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/4 pound oleo 1/2 cup evaporated milk 1 cup powdered sugar 1 teaspoon vanilla Mix brown sugar, oleo and evaporated milk. Bring to a boil and cook 6 minutes, stirring often. Put powdered sugar and vanilla in mixing bowl and pour hot mixture over it, beat rapidly until stiff. Spread on top of cake. Decorate with pecan halves and maraschino cherries if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Sugar Icing #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter 1 cup brown sugar 2/3 cup milk 3 cups confectioners sugar 1 pinch salt 2 teaspoons vanilla extract Combine sugar and butter over low heat until sugar melts. Remove and add milk, bring to boil, boil 2 minutes Chill thoroughly. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Sugar Pecan Pie Recipe By : Miss Kathy Edwards, Raleigh, North Carolina Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 tablespoons milk 1 teaspoon vanilla extract 1 cup firmly packed brown sugar 1/2 cup sugar 1 teaspoon all-purpose flour 1/2 cup melted margarine 1 cup pecan halves 1 unbaked pie shell (9") Combine eggs, milk, vanilla, sugar, and flour; beat well. Add margarine, mixing well. Stir in pecans; pour filling into pie shell. Bake at 325 degrees for 35 to 40 minutes. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Browned Butter Frosting #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 3 cups powdered sugar -- sifted 3 tablespoons cream 1 teaspoon vanilla Heat butter till light brown and bubbly. (Do not burn.) Beat in powdered sugar, cream and vanilla. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Browned Butter Frosting #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 3 cups powdered sugar 1 teaspoon vanilla 3 tablespoons hot water -- (up to 4) Heat butter over low heat until golden brown; remove from heat. Beat in powdered sugar and vanilla. Stir in water, 1 tbsp. at a time until smooth and of desired consistency. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownie Mounds Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 Cups Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2/3 Cup Butter Or Margarine -- softened 1 1/2 Cups Syrup -- Karo, light 2 Eggs 6 Unsweetened Chocolate Squares -- melted 2 Teaspoons Vanilla 1 1/2 Cups Chopped Nuts Sift together dry ingredients. In another bowl mix margarine and sugar. Stir in syrup and eggs. Blend well. Stir in rest of ingredients. Drop by heaping tablespoonfuls onto baking sheets. Bake at 350 degrees for 8 - 10 minutes. Freezes well. Yield: 4 dozen. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brownie Pudding Cake Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 st mixture: 2 cups flour 4 teaspoons baking powder 1 1/2 cups sugar 1 teaspoon salt 4 tablespoons cocoa 1 cup milk 2 teaspoons vanilla 4 tablespoons melted shortening 2 nd mixture: 3/4 cup sugar 1/4 cup cocoa 1 cup nuts 1st mixture: Mix dry ingredients well. Stir in milk. Beat well. Add vanilla and melted shortening. Stir well. Pour in floured, greased pan. 2nd mixture: Mix the 2 ingredients together. Pour this mixture on top of first mixture. Pour 1 3/4 Cup boiling water on top of other mixtures. Bake at 350 degrees for 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buckwheat Cakes Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Hot Cake & Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buckwheat flour 1 teaspoon baking powder 1 1/2 tablespoons sugar 1/4 teaspoon soda 1/4 teaspoon salt 1 egg -- well beaten 1 cup sour milk 1 tablespoon butter -- melted Sift flour once, measure, add baking powder, sugar, soda and salt, and sift again. Combine egg and milk and add to flour. Stir only until smooth. Add butter. Bake on hot, well-greased griddle. Serve hot with Log Cabin Syrup. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bul Kogi (Korean Barbecue) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Korean Beef & Veal Barbeque & Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef short ribs 2 cloves garlic -- crushed 1/4 cup sesame seed -- toastd/crushd 1 cup grn onions -- finely chopped 1 teaspoon pepper 1 teaspoon sesame oil 2 cups soy sauce 1 cup sugar 1/4 cup oil Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. Los Angeles Times - Created by: Wailea Steak House, Hawaii Per serving (excluding unknown items): 1878 Calories; 149g Fat (72% calories from fat); 67g Protein; 63g Carbohydrate; 253mg Cholesterol; 8434mg Sodium Sent by Mike Keri [mkeri@vip.net] on 4/19/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bull's-Eye Bbq Chili Sandwich Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Ground Beef 1 Bottle Barbecue Sauce -- Bull's Eye 1 Can Tomato Sauce 1 Cup Water Salt -- to taste Cayenne Pepper -- to taste 1 Package Chili Mix -- 4 oz. Hamburger Buns Brown beef in large skillet or Dutch oven; drain. Stir in barbecue sauce, tomato sauce and water. Add Large Spice Packet; season with salt and cayenne pepper to taste. Cover; simmer 30 minutes or until desired thickness, stirring occasionally. For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup water during last 15 minutes of cooking. Fill buns with meat mixture. VARIATIONS: Substitute coarsely chopped cooked turkey, chicken or roast beef for ground beef. Substitute ground turkey or fresh ground pork for ground beef. - - - - - - - - - - - - - - - - - - NOTES : Carrol Shelby's Original Texas Brand Chili Mix * Exported from MasterCook * Burgers Deluxe Recipe By : Possum Kingdom Lake Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Beef & Veal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Butter 1 1/2 Cups Fresh Mushrooms -- sliced 1/2 Cup Beef Broth -- clear 1/2 Teaspoon Tarragon 1 Can Tomatoes -- with juice 2 Tablespoons Butter 2 Teaspoons Teriyaki Sauce 2 Ground Steak Burgers Melt 2 Tbsp. butter in a skillet; sauté mushrooms for 3 to 4 minutes. Add broth, tarragon, and chopped tomatoes plus the juice. Simmer. In another skillet, melt 2 Tbsp. butter; add teriyaki sauce. Fry burgers to desired doneness. Pour tomato mixture over burgers for a quick and easy entree. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buried Treasure Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package jello instant pudding and pie filling birds eye cool whip topping unthawed Prepare pudding mix as directed on package. Using a spoon, scoop out 4 balls of frozen whipped topping and place in each of 4 desert glasses. Spoon pudding over whipped topping in glasses. Chill Makes 2 2/3 Cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Frosting Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 2 cups sifted confectioner's sugar 1 teaspoon vanilla 3 tablespoons milk or cream Cream butter until very soft. Add sugar gradually, blending thoroughly. Add vanilla. Thin with milk until of right consistency to spread. Makes enough frosting to cover tops and sides of two 9-inch layers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butter Mint Fluff Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bisquick baking mix 1/4 cup cocoa 1/4 cup margarine or butter -- softened 2 tablespoons packed brown sugar 3 tablespppn boiling water 1 cup butter mints 1/2 cup milk 2 cups chilled whipping cream 2 cups artificially flavored miniature -- marshmallows Heat oven to 450 degrees. Mix baking mix, cocoa, margarine and brown sugar in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with hands floured with baking mix in 9" pie plate, bringing dough onto rim of plate. Flute if desired. Cover edge with 2 to 3 inch strip aluminum foil to prevent burning. Bake until set, about 8 minutes; cool. Heat butter mints and milk in 1 quart saucepan over medium heat, stirring frequently, until mints are melted. Pour into large bowl; refrigerate until chilled, at least 2 hours. Pour whipping cream over chilled mint mixture. Beat on high speed until stiff. Fold in marshmallows; mound into crust. Freeze at least 8 hours. Remove from freezer 10 minutes before cutting. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterflied Chicken Recipe By : Julia Child, Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chicken, Whole -- broiler/fryer 3 Tablespoons Melted Butter 1 1/2 Teaspoons Olive Oil Salt Pepper 1/3 Cup Dijon Mustard 3 Tablespoons Scallion -- minced 1/2 Teaspoon Tarragon 5 Drops Hot Pepper Sauce 1 1/2 Cups Fresh Bread Crumbs Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb. broiler/fryer chicken. With a heavy knife or sturdy shears, cut down close to the backbone from neck to tail on each side to remove it. Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs; this flattens the chicken. Fold the wings akimbo behind the shoulders, and then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the skin slit. Repeat on the other side. Broiling: brush butterflied chicken all over with a combination of butter and olive oil. Arrange the chicken skin-side down (flesh-side up!) in a broiling pan (not on a rack) and set them so the surface of meat is about 5" from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with butter and oil. Baste again in 5 minutes - use juices in the pan as butter mixture is used up. Sprinkle lightly with salt and pepper and turn the chicken skin-side up. Broil and baste 10 minutes more. NOTE: For a plain broil with no mustard and crumbs, give 15 rather than 10 minutes to a side, until juices run clear yellow from pricked drumsticks. Mustard and herb coating. Drain fat and juices out of pan into a small bowl; skim off and discard all but about 4 tablespoons of fat from top of juices. Blend mustard in another bowl with scallions or shallots, tarragon and hot pepper sauce. Beat up reserved fat and juices and blend half of them into the mustard. Spread the mustard over the chicken, then pat on a coating of fresh white breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in a blender or a processor.) Baste crumbs with remaining fat and juices. Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12 minutes (20 minutes if cooking is delayed). Crumbs should brown lightly. Chicken is done when drumsticks are tender when pressed. Carve into serving pieces at the table, or arrange them on a hot platter in the kitchen. BARBECUE NOTE: The crumb coating makes for difficult barbecuing, since the crumbs tend to burn and fall off into the fire. However, you can use just the mustard and herb mixture, basted on during the last few minutes of cooking (beat a few tablespoons of oil into the mustard to take place of chicken fat and juices). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk & Yeast Rolls Recipe By : Hugh Ann Maxwell, Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Quart Buttermilk -- warmed 1 Cup Shortening 1 Cup Sugar 2 Packages Yeast 1/2 Cup Warm Water Flour 1/2 Cup Flour 2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Teaspoon Baking Soda Dissolve yeast in warm water. Mix buttermilk, shortening, sugar and yeast. Add enough flour to make a thick batter. Set to rise double in size. Mix 1/2 cup flour, baking powder, salt & soda. Add to batter. Add enough flour to make dough handle until not sticky. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Biscuits Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Biscuits Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour 3 Teaspoons Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 6 Tablespoons Shortening 1 Cup Buttermilk Sift flour, baking powder, salt and soda into large mixing bowl. Cut in shortening with pastry blender until mixture resembles coarse corn meal. Make a well in the center of the dough and pour in buttermilk all at once. Stir until all is mixed and dough easily leaves the bowl. Place dough on lightly floured board and knead for 15 turns. Roll out to desired thickness: 3/8" for crusty biscuits and a little over 1/2" for fluffy biscuits. Cut into rounds. Bake in top third of a preheated 450 degree oven for about 12 minutes or until golden brown. Makes about 24 standard sized biscuits. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Lemon Cake Recipe By : O'Dills, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sugar 1 1/2 cups crisco 4 eggs -- well beaten 1 cup buttermilk 1 teaspoon soda 1 teaspoon salt 3 1/2 cups flour 1 teaspoon lemon extract 1 teaspoon butter flavoring Cream sugar and crisco together. Add eggs and buttermilk. Sift dry ingredients together and add to buttermilk mixture. Bake in tube pan for 2 hours at 300 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Pie #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick oleo -- melted 1 1/2 cups sugar 1/4 cup flour 1/2 cup buttermilk 3 eggs 1 teaspoon vanilla Mix until smooth. Bake at 350 degrees for 45 minutes. Yield 1 9" pie. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Pie #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 3 egg yolks 1/2 teaspoon salt 1 tablespoon lemon juice 3 egg whites 2/3 cup sugar 3 tablespoons flour 1 teaspoon grated lemon rind 2 cups buttermilk -- scalded Cream butter and sugar; add egg yolks, one at a time, beating well after each addition. Add flour, salt and lemon rind and juice; mix well. Add hot buttermilk and fold into stiffly beaten egg whites. Pour into 10" baked pie shell (sprinkle with nutmeg, if desired) and bake at 425 degrees 10 minutes. Reduce heat to 350 degrees and bake another 30 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Pie #3 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 " unbaked pie shell 1/2 cup butter 2 cups sugar 3 tablespoons flour -- rounded 3 eggs -- beaten 1 cup buttermilk 1 teaspoon vanilla 1 dash nutmeg (optional) Have butter soft; add sugar; cream together well. Add flour and eggs; beat well. Stir in buttermilk, vanilla and nutmeg. Pour into unbaked pie shell. Bake 45 to 50 minutes at 350 degrees. Place on wire rack to cool completely before servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Squash Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- (1 to 2) salt to taste butter brown sugar Peel, slice and cook squash in small amount of water. When tender, drain and mash. Add salt, butter and brown sugar to taste. Turn into greased casserole dish. Bake in 350 degree oven 15 to 20 minutes, or until bubbly. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterscotch Bonanza Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 1 package butterscotch pudding mix 3/4 cup chopped dates 1/2 cup chopped walnuts 1/2 cup flour 1/2 cup firmly packed brown sugar 1/4 teaspoon salt 1/2 cup applesauce 1/2 cup margarine or butter -- softened 2 egg yolks (reserve whites) ***CAKE*** 1 package pillsbury plus yellow cake mix 1 teaspoon cinnamon 1 cup applesauce 1/3 cup oil 2 egg whites 1 egg ***FROSTING*** 1 envelope whipped topping mix remaining instant butterscotch pudding -- mix 1 cup milk Heat oven to 350 degrees. Grease and flour two 9" round pans; line bottom with waxed paper and grease and flour bottom again. In large bowl; blend 1/3 cup pudding mix (reserve remaining pudding mix for frosting) with remaining filling ingredients until moistened. Beat 2 minutes at highest speed. Spread into prepared pans. In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at highest speed. Pour over filling in pans, spreading to cover. Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean. Immediately invert pans onto cooling racks; cool layers 10 minutes before removing waxed paper. Cool completely. Place layers, filling sides together, on serving plate. In small bowl, blend frosting ingredients until moistened. Beat at highest speed until peaks form, about 5 minutes. Frost sides and top of cake. Store in refrigerator. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterscotch Cookies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1 teaspoon soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1 cup butter 2 cups brown sugar 2 eggs 1 teaspoon vanilla 1 cup chopped nuts Sift flour, soda, cream of tartar and salt together. Cream butter and sugar until fluffy. Add dry ingredients, eggs and vanilla. Beat well. Add nuts. Shape into rolls; wrap in waxed paper and chill until firm. Slice thin. Place on ungreased baking sheet and bake at 400 degrees 8 to 10 minutes. Yield: 6 dozen cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterscotch Frosting Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons granulated sugar 1/4 cup boiling water 2 1/2 cups confectioners sugar 1/4 cup milk 2 tablespoons butter Make a caramel syrup of the granulated sugar by heating it slowly over a flame until it melts and becomes straw colored. Remove from fire. Add boiling water carefully as it splatters. Stir until sugar is dissolved. Cream butter until soft. Add 1/2 cup confectioner's sugar. Then add sugar syrup, beating well. Add remaining confectioner's sugar gradually, thinning with milk to a spreading consistency. Helpful kitchen hints - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterscotch Haystacks Recipe By : Rose Strom Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces butterscotch morsels 1 cup peanuts -- salted 3 ounces chow mein noodles Melt butterscotch in top of double boiler over hot water (not boiling). When smooth add peanuts and noodles. Stir until nuts and noodles are covered with butterscotch. Spoon drop on wax paper. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterscotch Yams Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium yams -- cooked, peeled and -- quartered, or 2 cans yams -- well drained 1/2 cup karo light or dark corn syrup 1/2 cup firmly packed brown sugar 1/4 cup heavy cream or half-and-half 2 tablespoons margarine 1/2 teaspoon salt 1/2 teaspoon cinnamon Arrange yams in single layer in 13x9x2 inch baking dish. Bake in 325 degrees oven 15 minutes. In heavy 2-quart saucepan combine remaining ingredients. Stirring constantly, bring to boil over medium heat and boil 5 minutes. Pour over yams. Bake, basting frequently, 15 minutes longer. MICROWAVE DIRECTIONS: In 3-quart microwave baking dish stir corn syrup, brown sugar, cream, margarine, salt and cinnamon. Microwave at High (100%), stirring once, 3 to 4 minutes. Add yams; toss to coat well. Microwave, basting once, 6 minutes or until glazed. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Salad #1 Recipe By : Susie & George Henderson Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage onion 1 tablespoon sugar salt & pepper to taste celery salt & seeds to taste mayonnaise Chop cabbage very fine. Mix all ingredients well. Note: Need a large wooden bowl & chopper to make cabbage chop fine. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Cabbage Salad #2 Recipe By : Susie & George Henderson Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage -- chopped very fine onion 1 tablespoon sugar salt & pepper celery seed Mix together - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Cajun Chex Party Mix Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 tablespoon parsley flakes 1 teaspoon celery salt 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 8 drops red hot pepper sauce 2 2/3 cups Wheat Chex® 2 2/3 cups Corn Chex® 2 2/3 cups Rice Chex® 1 1/2 cups French-fried onions -- 3 oz. Preheat oven to 250 degrees. In open roasting pan melt butter in oven. Remove. Stir in parsley, celery salt, garlic, cayenne pepper and pepper sauce. Gradually add cereals, stirring until all pieces are evenly coated. Bake 35 to 40 minutes, stirring every 15 minutes. Add onions; mix well. Spread on absorbent paper to cool. Store in air tight container. MICROWAVE DIRECTIONS: In 4 quart microwave-safe dish melt butter on HIGH 1 minute. Stir in parsley, celery salt, garlic, cayenne pepper and pepper sauce. Gradually add cereals, stirring until all pieces are evenly coated. Cook on High 3 ½ to 4 minutes, stirring every 1 ½. Add onions; mix well. Cook an additional 1 ½ minutes. Spread on absorbent paper to cool. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4295 * Exported from MasterCook * California Chef's Pizza Blend Recipe By : Barbara Price, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Home Made Spices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon onion flakes 1 tablespoon toasted sesame seeds 1 tablespoon dried rosemary 1 tablespoon dried basil 1 tablespoon garlic powder 1/2 tablespoon dried marjoram 1/2 tablespoon dried oregano 1/2 tablespoon ground ginger 1/2 tablespoon dry mustard Put all ingredients in a blender, not a food processor, and blend until finely ground. Store in a shaker jar. Good for vegetables, pizza or pasta sauce. This will keep well in an airtight jar for a year. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * California Chicken With Mushrooms Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fryer chicken -- cut in serving -- pieces 1/2 cup fresh orange juice 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon paprika 1/4 teaspoon tabasco sauce 1 tablespoon grated orange rind -- (up to 2) 1/3 cup salad oil 3/4 cup sliced fresh mushrooms [or -- 1 can (4 oz.) -- sliced mushrooms, -- drained] 2 tablespoons butter Heat oven to 400 degrees. Place chicken, skin side down, in single layer in a shallow baking pan lined with foil. Mix all ingredients except mushrooms and butter. Pour orange sauce over pieces of chicken. Bake 45 minutes, basting occasionally. Turn over and bake 15 to 25 minutes longer. Meanwhile, sauté mushrooms in butter. To serve, spoon mushrooms and any remaining sauce over hot chicken. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calumet Apple Cake Recipe By : Calumet Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour 2 teaspoons calumet baking powder 1/2 teaspoon salt 4 tablespoons butter 3/4 cup milk 2 tablespoons melted butter 4 tablespoons sugar 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 3 apples -- pared, quartered, -- and thinly sliced Sift flour once, measure, add baking powder and salt and sift again. Cut in butter. Add milk gradually until soft dough is formed. Roll 3/8 inch thick on slightly floured board. Place in bottom of 8x8x2 inch pan. Spread with butter, sprinkle with 2 Tbsp. sugar, nutmeg and cinnamon. Place apple slices on dough in rows, slices overlapping. Sprinkle with remaining 2 Tbsp. sugar and a dash of cinnamon. Bake in hot oven (450 degrees) 20 minutes, or until apples are tender. Serve with hard sauce. Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Calumet Corn Muffins Recipe By : Calumet Serving Size : 12 Preparation Time :0:00 Categories : Muffins Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1 cup corn meal 2 teaspoons calumet baking powder 1 teaspoon salt 1 cup milk 1/4 cup molasses 1 egg -- well beaten 1 tablespoon butter -- melted Sift flour once, measure, add corn meal, baking powder and salt, and sift together three times. Combine milk, molasses, egg and butter; add gradually to flour mixture and beat. Bake in hot, greased muffin pans in hot oven (400 degrees) 20 minutes. Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Calumet Cup Cakes Recipe By : Calumet Serving Size : 6 Preparation Time :0:00 Categories : Cup Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 Cups Cake Flour -- shifted 1 1/2 Teaspoons Baking Powder 1/3 Cup Butter 1 Cup Sugar 2 Eggs -- well beaten 1/2 Cup Milk 1 Teaspoon Lemon Or Vanilla Extract Sift flour once, measure, add baking powder and sift together three times. Cream butter, thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Pour into greased muffin pans, filling then about 2/3 full. Bake in moderate oven (350 degrees) 20 to 25 minutes. Makes 2 dozen cup cakes. - - - - - - - - - - - - - - - - - - NOTES : Cakes may be covered with assorted frostings, and decorated with nuts and candied fruits. Possum Kingdom Lake Cookbook * Exported from MasterCook * Calumet Date Muffins Recipe By : Calumet Serving Size : 18 Preparation Time :0:00 Categories : Muffins Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sifted flour 2 teaspoons calumet baking powder 1/2 teaspoon salt 4 tablespoons butter 4 tablespoons sugar 1 egg -- well beaten 1 cup milk 1/2 cup dates -- seeded and sliced Sift flour once, measure, add baking powder and salt, and sift again. Cream butter, add sugar gradually, and cream together thoroughly. Add egg; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add dates. Bake in greased muffin pans in hot oven (425 degrees) 20 minutes. Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Calumet Fruit Cake Recipe By : Calumet Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sifted cake flour 1 teaspoon calumet baking powder 1/2 teaspoon cloves 1/2 teaspoon cinnamon 1/2 teaspoon mace 1 pound butter 1 pound brown sugar 10 eggs -- well beaten 1/2 pound candied cherries 1/2 pound candied pineapple 1 pound dates -- seeded and sliced 1 pound raisins 1 pound currants 1/2 pound citron -- thinly sliced 1/2 pound candied orange and lemon peel 1/2 pound nut meats -- chopped 1 cup honey 1 cup molasses 1/2 cup cider Sift flour once, measure, add baking powder and spices, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, fruits, peel, nuts, honey, molasses, and cider. Add flour gradually. Bake in four paper-lined pans, 8x8x2 inches, in slow oven (200 degrees) 2 1/2 to 3 hours. Makes 10 pounds fruit cake. Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Calumet Muffins Recipe By : Calumet Serving Size : 12 Preparation Time :0:00 Categories : Muffins Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour 2 teaspoons calumet baking powder 2 tablespoons sugar 1/2 teaspoon salt 1 egg -- well beaten 1 cup milk 4 tablespoons butter -- melted Sift flour once, measure, add baking powder, sugar and salt, and sift again. Combine egg, milk and butter; add to flour mixture gradually, beating only enough to blend ingredients. Bake in greased muffin pans in hot oven (425 degrees) 30 minutes. Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Calumet Nut Or Raisin Bread Recipe By : Calumet Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sifted flour 3 teaspoons calumet baking powder 1 teaspoon salt 1 cup nut meats -- chopped 3 tablespoons butter 1 cup sugar 1 egg -- well beaten 1 1/4 cups milk Sift flour once, measure, add baking powder and salt, and sift together three times. Add nuts. Cream butter, and add sugar; then add egg, milk, and flour. Stir only until smooth. Bake in greased loaf pan, 9x4x3 inches, in moderate oven (350 degrees) 1 hour and 10 minutes. Note: One cup raisins may be used instead of nuts. Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Calumet Quick Cake Recipe By : Calumet Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted swans down cake flour 2 teaspoons calumet baking powder 1 cup sugar 1/2 teaspoon salt 2 egg whites -- unbeaten soft butter as needed 1/2 cup milk 1/2 teaspoon vanilla Sift flour once, measure, add baking powder, sugar, salt and sift together three times. To egg whites in cup, add enough butter to half fill cup; add enough milk to fill it completely. Turn into flour, add vanilla, and beat vigorously 2 minutes. Bake in two greased 8 inch layer pans in moderate oven (375 degrees) 25 minutes. Spread Mocha Frosting between layers and on top of cake when cool. Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Calumet Sugar Cookies Recipe By : Calumet Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups sifted flour 1 1/2 teaspoons calumet baking powder 1/2 teaspoon nutmeg 1/2 cup butter 1 cup sugar 2 eggs -- well beaten grated rind -- 1 lemon 1 tablespoon rich milk or cream Sift flour once, measure, add baking powder and nutmeg, and sift together twice. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, lemon rind and cream, and beat well. Add flour, a small amount at a time. Beat after each addition until smooth. Roll into thin sheet on slightly floured board. Cut with floured cooky cutter and dredge with sugar. Bake in hot oven (425 degrees) 7 minutes. Makes 2 1/2 dozen 3" cookies. They may be cut in fancy shapes. Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Can Green Beans Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Home Canning Vegetables Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon green beans 6 tablespoons sugar 4 tablespoons salt 1 cup vinegar Snap beans and rinse. Cook beans on top of stove 20 minutes, put into hot jars. Combine sugar, salt and vinegar. Cook until hot. Pour over green beans in jars. Seal jars. Makes 1 gallon. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Canadian White Fruit Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound coconut 1 1/2 pounds pecans -- coarse broken 1/4 pound candied cherries -- halved 1/2 pound golden raisins 1/2 pound candied pineapple (red and green) -- cut in thin strips 4 cups sifted all-purpose flour 6 eggs -- separated 1 1/2 cups butter 2 cups sugar 3/4 cup milk 3/4 cup pineapple juice 1 teaspoon almond extract 1 teaspoon cream of tartar Line 10" tube pan with well-greased brown paper. Mix pecans, pineapple strips and cherries in large bowl with raisins. Sift and measure flour. Mix about half a cup with fruit and nuts and coconut. Cream butter with hand until soft. Work in sugar gradually until mixture is light and fluffy. Beat egg yolks with fork. Add them gradually to butter mixture, mixing well after each addition. Combine milk, pineapple juice and almond extract. Add to butter mixture alternately with flour. Now set oven at 275 degrees. Beat egg whites until foamy, then add cream of tartar. Continue beating until whites are stiff enough to hold shape but not stiff enough to cling to bowl when tipped. Pour butter mixture over fruit and nuts and mix well with both hands. Mix or fold in beaten egg whites. Pour into pan and bake 3 hours. Place pan of water in oven with baking cake to keep it moist. Every few days it may be moistened with pineapple juice. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Apricots Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces dried apricots 1 1/4 cups water 1 1/2 cups sugar 1/4 cup brandy granulated sugar for coating apricots Combine apricots and water. Heat to boiling and simmer 5 minutes. Cool. Drain and measure 1 cup liquid from apricots (add water, if necessary, to make this amount). Turn 1 cup liquid into a 9" skillet. Add 1-cup sugar and brandy, and heat to boiling, stirring until sugar dissolves. Add drained apricots, and simmer 10 minutes. Remove from heat, cover and allow to stand several hours or overnight. Add remaining 1/2-cup sugar, and boil slowly 5 minutes. Let stand as before. Cook twice more for 5 minutes each time, allowing apricots to stand in the syrup for several hours or overnight between each cooking. Cool in syrup, then drain well. Arrange apricots on a wire cake rack and set over a shallow pan, to drain and dry. To make fruit less sticky, place in an oven with a pilot light for 24 hours, or heat oven and then place in oven to dry. Coat with sugar. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Cashews Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Snacks Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cashews -- amount you want 1 cup sugar 1 cup butter 1/4 cup lemon juice cinnamon -- to taste Cut cashews into small pieces. Layer in heavy pan with sugar and dot with butter and sprinkle with cinnamon. Repeat layer.Pour lemon juice over all. Cover and start on low heat after cashews are almost tender remove cover and let cook down until glazed and tender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Grapefruit Peel Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- grapefruit peel 1 1/2 cups sugar 1 cup water granulated sugar Slice peel thin; scrape out as much pectin as you can. Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes. Drain for a few minutes and while still hot roll in sugar. Let cool before storing. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Lemon Peel Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- lemon peel 1 1/2 cups sugar 1 cup water granulated sugar Slice peel thin; scrape out as much pectin as you can. Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes. Drain for a few minutes and while still hot roll in sugar. Let cool before storing. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Orange Peel Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ORange peel 1 1/2 cups sugar 1 cup water granulated sugar Slice peel thin; scrape out as much pectin as you can. Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes. Drain for a few minutes and while still hot roll in sugar. Let cool before storing. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Orange, Grapefuit and Lemon Rind Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oranges 4 grapefruits 2 lemons 1 1/2 cups sugar 1/4 teaspoon salt 3/4 cup eater 1 package jello -- any flavor Take peeling from all three fruits and cut up in strips. Boil 20 minutes, starting with cold water. Pour off and boil again for 20 minutes, pour off and repeat boiling for 3rd time. Drain. In saucepan dissolve sugar in3/4 cup water then add peels. boil or simmer 20 minutes or until peels are transparent. Gradually add to peels and package of jellor. Stir over low heat, about 20 minutes or so. Drain overnight in a colander. Next morning roll in sugar. Delicious Candy. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Popcorn Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup molasses 1 tablespoon butter 1 tablespoon cider vinegar 1/4 teaspoon baking soda 3 quarts popped popcorn Butter a 15 1/2 x 11 inch jelly roll pan and a large bowl. In heavy saucepan over medium heat, cook sugar, molasses, butter and vinegar until mixture reaches 244 degrees to 248 degrees on candy thermometer, or until small amount of mixture forms firm ball when dropped into very cold water. Place 1 1/2 quarts popcorn in large bowl. With spoon, beat baking soda into molasses mixture until well combined; pour half into popcorn. Stir quickly until popcorn is coated. With buttered hands, spread mixture onto half of jelly roll pan; repeat with remaining popcorn and molasses mixture; cool. When cool break mixture into pieces. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candied Sweet Potatoes With Honey Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large sweet potatoes -- cooked and halved 1/4 cup melted butter 3/4 cup honey 3/4 cup orange juice 1/4 teaspoon salt 1 tablespoon cornstarch Place potatoes in greased 8x8x2 inch pan. Blend butter, honey, oragne juice, salt and cornstarch. cook until slightly thickened, stirring constantly. Pour over potates. Bake at 450 degrees for 10 minutes 6 to 8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candy Bon Bons Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup peanut butter 1 cup powdered sugar 1 cup chopped nuts 1 cup chopped dates 2 tablespoons butter -- melted 6 ounces chocolate chips -- melted 1 square inch paraffin wax Melt chocolate and wax in double boiler. Mix peanut butter, sugar, nuts and dates and roll into small balls. Roll mixture in chocolate mixtue and place on waxed paper. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candy Cane Ring Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package betty crocker supermoist white cake mix 3 egg whites 1 cup water 1/4 cup vegetable oil 1/2 teaspoon peppermint extract 1/2 teaspoon red food color glaze (see frosting section) crushed peppermint hard candies Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan. Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, until moistened. Pour about 2 cups of the batter into pan. Pour about 3/4 cup and the batter into small bowl; stir in food color. Carefully pour pink batter over white batter in pan. Carefully pour remaining batter over pink batter. Bake until cake pulls away form sides of pan and springs back when touched lightly near center 45 to 50 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool completely. Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle top with peppermint candies. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Canned Pimientos Recipe By : Marthalyn Slatts of Grand Prairie Serving Size : 1 Preparation Time :0:00 Categories : Home Canning Dallas Times Herald Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- fresh pimientos half pint canning jars 1/4 teaspoon salt to each jar 1/4 teaspoon olive oil to each jar 1 small bay leaf to each jar 1 small garlic clove to each jar 1 tablespoon water to each jar Blister and peel pimientos. Either slice or cut in halves. Pack into jars very firmly and then wedge in some more. To each jar add remaining ingredients. Seal jars and pressure 10 minutes. Dallas Times Herald, Oct. 27, 1977 Busted by Barb at - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Cantaloupe Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cantaloupe -- slightly underipe 4 cups cider vinegar 2 cups water 1 teaspoon ground mace 2 sticks cinnamon 2 tablespoons whole cloves 4 cups sugar Peel cantaloupe and cut in 1" cubes. Place in 1 gallon crock or glass bowl. Combine vinegar, water and mace in 3 quart saucepan. Add cinnamon and cloves (tied in cheese cloth bag) Bring to boil; pour over cantaloupe. Let stand, covered, 12 to 18 hours in cool place. Drain cantaloupe, reserving liquid in 4 quart kettle. Bring liquuid to boil, stir in sugar, add cantaloupe. simmer, uncovered, until cantalouype is translucent., about 1 hour. Remove speice bag. Remove cantaloupe with slotted sppon.. REturn liquid to boiling; boil uncoverd 10 more minutes/ Pack cantaloupe jinto 2 sterlized hot pint jars. cover with syrup to with in 1/4 inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Start to cout processing time when water in canner returns to boiling. Remove jars. Makes 2 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cantaloupe, Peach Conserve Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cantaloupe -- peeled and chopped 4 cups peaches -- peeled and chopped 6 cups sugar 1/4 cup lemon juice 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon grated lemon rind 1/2 cup chopped walnuts -- optional Combine contaloupe and peaches in large saucepan. simmer 20 minutes, stirring until there is enough liquied to prevent fruit from sticking. Add sugar and lemon juice. coil until thick, add nutmeg, salt, lemon peel and nuts, boil 3 minutes. Ladle into sterized hot hars to within 1/8" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath for 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 4 to 5 half pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Delight Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 cup -- ¥ 3 minute brand oats 1/2 cup brown sugar 1 1/2 cups chopped nuts 1 cup butter -- melted 6 ounces caramel topping 1/2 gallon vanilla ice cream -- softened Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in a thin layer over a cookie sheet and bake at 350 degrees for 20 minutes or until brown. Cool and then crumble. Put 1/2 of the crumbs in a 13x9 inch pan. Spoon caramel topping over crumbs. Slice softened ice cream over topping. Top with remaining crumbs and freeze. Cut in squares to serve. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Frosting Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick margarine 2 cups sugar 2 cups milk Melt margarine and add sugar. Stir over heat until light brown. Add milk. Cook until mixture forms soft ball in water. When cool frost completely cooled cake. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Icing Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 pinch salt 1 cup milk 1/2 cup sugar Put 3 cup's sugar, pinch salt and milk in saucepan and bring to boiling point. Melt 1/2 cup sugar in a small iron skillet and pour into boiling milk mixture. Cook to a soft ball. Remove from heat and cool a few minutes until it begins to cream or gloss. Spread rapidly on cake. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Layer Cake Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups cake flour 1 1/2 teaspoons baking powder 1/3 cup butter 1 cup sugar 2 eggs -- well beaten 1/2 cup milk 1 teaspoon vanilla Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 8 inch layer pans in moderate oven (375 degrees) 25 minutes. Spread Caramel Frosting between layers and on top and sides of cake. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramel Pecan Dream Bars Recipe By : Possum Kingdom Lake Cookbook Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BASE*** 1 package pillsbury plus yellow cake mix 1/3 cup margarine or butter -- softened 1 egg ***FILLING*** 1 can sweetened condensed milk 1 egg 1 teaspoon vanilla 1 cup chopped pecans 1/2 cup heath bits o'brickle baking chips Heat oven to 350 degrees. Grease 13x9 inch pan. In large bowl, combine cake mix, margarine and egg. Mix at highest speed until crumbly. Press into prepared pan. In small bowl, beat milk, egg and vanilla until blended. Stir in pecans and Bits O'Brickle chips. Pour over base in pan; spread to cover. Bake at 350 degrees for 25 to 35 minutes or until light and golden brown. Center may appear loose but will set upon cooling. Allow bars to cool completely before cutting. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carnation Pumpkin Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- slightly beaten 1 1/2 cups canned pumpkin 1 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 2/3 cups undiluted carnation evaporated milk 1 single (9") crust unbaked pie shell Combine eggs, pumpkin, sugar, salt and spices. Gradually add evaporated milk. Mix well. Pour into unbaked pie shell. Bake in hot oven (425 degrees) 15 minutes; reduce to moderate heat (375 degrees) and continue baking about 40 minutes, or until knife inserted near center of pie comes out clean. Cool before serving. Garnish if desired. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 teaspoon salt 3 teaspoons cinnamon 2 teaspoons soda 4 eggs 2 cups sugar 1 1/4 cups vegetable oil 3 cups grated carrots Sift flour, salt, cinnamon and soda together. Beat eggs and add with sugar and oil to first mixture. Last add carrots. Pour into greased 9x13 inch pan. Bake at 350 degrees 35 to 45 minutes, testing with a toothpick. Frost. (see recipe for Icing Mix) Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cake #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 cups sugar 1 1/2 cups oil 4 eggs 3 cups grated carrots 1/2 cup chopped nuts 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon Sift flour, soda, salt and cinnamon and mix with oil and eggs. Add raw grated carrots and nuts. Bake in layers in 300 degree oven for 30 to 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cake Icing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound powdered sugar 1/2 stick butter or margarine 8 ounces cream cheese 1 teaspoon vanilla Mix together and spread between layers and on top of carrot cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Loaves Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 1/2 cups vegetable oil 2 cups shredded carrots 1 1/2 cups sugar 1 teaspoon vanilla 2 tablespoons grated orange peel 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 2/3 cup chopped nuts Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, carrots, sugar, vanilla and orange peel on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Nut Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup corn oil 3/4 cup sugar 1 3/4 cups unsifted flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup shredded carrot 2 eggs 1/2 cup chopped nuts Grease 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. In large bowl, stir together corn oil and sugar. Stir together flour, baking powder, salt and cinnamon; stir into corn oil mixture. Stir in carrot. Add eggs, 1 at a time, beating well after each addition. Stir in nuts. Turn into prepared pan. Bake in 350 degree oven 55 to 60 minutes or until cake tester inserted in center comes out clean. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Pecan Cake Icing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 8 ounces cream cheese 2 cups confectioners' sugar -- sifted 1 teaspoon vanilla 1/2 cup coconut -- grated 1/2 cup chopped pecans While at room temperature, blend together butter and cream cheese. Slowly blend in confectioners sugar; add vanilla., coconuta and peacans. Mixixing well. Frost the cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Relish Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds carrots -- sliced 1 medium onion -- chopped 1 medium green pepper -- chopped 1 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon black pepper 1/2 cup corn oil 3/4 cup white vinegar 1 teaspoon worcestershire sauce 1 can (8 oz.) tomato sauce Salt carots and cook until done; set aside. Chop onion and green pepper and set aside. Mix sugar, salt, dry mustard and pepper; stir well. Add corn oil, vinegar, worcestershire sauce and tompato sauce; mix well. Combine carrots, onions and peppers. Pour liquid mixtue over relish and marinate overnight. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrots - Sweet & sour Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large carrots -- thinly peeled & cook 3/4 cup cider vinegar 1/2 cup carro liquied 3/4 cup sugar 1/4 cup onion flakes 1 teaspoon parsley 3/4 teaspoon pickling spice Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cool suficently to cut in julinne sticks. In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices. Simmer to flavor, then add drained cooked carrots., Cool refrigerate with a cover over night or8 hours to marinate. Reheat slightly in liquid to serve. Keep any left overs refrigerated. Tasty served cool too. Serves 6 to 8 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrots And Turnips Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- carrots turnips roots butter salt pepper sugar 1 white potato -- optional Slice and cook carrots and turnips separately. Drain and mash separately. Mix together. Add butter, salt and pepper and a little sugar. NOTE: If you feel the turnips might be bitter add a potato while cooking. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cashew Chicken Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole chicken breast 1/2 pound mushrooms 4 green onions 1 tablespoon chicken stock -- disloved in 1 cup water 4 ounces cashews 1/4 cup soy sauce 2 tablespoons cornstarch 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 cup salad oil Bone chicken and remove skin. Slice horizontally into slices, 1/8 inch thick. Then cut into 1-inch squares. Arrange on tray. Slice mushrooms. Cut green part of onion into 1-inch long pieces. Slice white part 1/4 inch thick. Arrange on tray. Pour chicken broth into small pitcher. Mix soy sauce, cornstarch, sugar, and salt. Pour into small pitcher. Place oil and nuts in container. Arrange ingredients at table with electric fry pan. Heat 1-tablespoon oil to 350 degrees. Add cashews all at once. Cook 1 minute, shaking pan. Remove and set aside. Add remaining oil and chicken. Cook, quickly, turning, until opaque. Add mushrooms and broth. Cover and simmer 2 minutes. Stir in soy sauce and cook until thickened, stirring constantly. Simmer 1 minute, uncovered. Mix in onions. Sprinkle with cashew nuts. Serve over bed of white rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cashew Chicken With Oyster Sauce Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breast per person 1 egg per pound of chicken 1/4 cup milk per egg lots of flour salt & pepper -- to taste 1 bottle peanut oil ***OYSTER SAUCE*** 8 chicken bouillon cubes -- to 4 cups water 4 tablespoons cornstarch 4 teaspoons sugar 2 teaspoons oyster sauce Remove all meat from bone and cut in small bite-size pieces. Place cut chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk, salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10 minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan with rest of ingredients and let thicken. Remove 1/2 of sauce and put in another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Casseroles Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Seafoods Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons margarine 2 tablespoons corn starch 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 4 cups cooked cubed meat or fish 1/4 cup seasoned bread crumbs 1 tablespoon melted margarine In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn starch, salt and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Mix in meat or fish. Turn into 1 1/2 qt. casserole. Mix seasoned bread with melted margarine. Sprinkle on top of casserole. Bake in 375 degree oven 25 minutes or until heated. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cauliflowerets Butter Toss Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Microwave Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh or frozen caulifowerets 1 medium carrot -- cut into 2x1/4 -- inch strips 2 teaspoons water 1 1/2 teaspoons butter 1 1/2 teaspoons snipped fresh parsley 1 dash salt 1 dash pepper Place cauliflowerets, carrot and water in one Microwave dish; cover. Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring after half the time. Drain. In second microwave dish, combine butter, parsley, salt and pepper. Microwave at High (100%) 20 to 30 seconds, or until butter melts. Pour over cauliflower and carrots, tossing to coat. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cedric's Casserole (Corrected) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 2 tablespoons butter 1/2 pound ground beef 3/4 teaspoon salt 1/8 teaspoon pepper 6 cups cabbage -- coarsely shredded 10 1/2 ounces tomato soup, condensed Add onion and butter together and heat throught but not browning. Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top the tomato soup. Bake 1 hour and serve. Barb's notes: I usualy fry the ground beef with salt, pepper, and onion salt and drain before placing in casserole. Also At times I will add shredded cheese, placing some in the middle and than about 5 minutes before dish is finished cooking will sprinkle shredded cheese on top to let brown. I love cheese in casserole dishes and this works good with this dish. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Celery Seed Dressing Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup confectioners' sugar 1/4 cup apple cider vinegar 2 teaspoons mustard 1 teaspoon salt 1 teaspoon paprika 1 teaspoon celery seed 1 cup salad oil Combine first 6 ingredients. Slowly add oil, beating constantly until thickened. Cover; chill. If dressing separates, stir well before serving over fruit salads. Makes 1 1/2 cups. Busted by Barb at - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Champagne Batter Recipe By : The Time Magazine, Nov. 13, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Champagne Chicken Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken pieces -- see notes 1 1/3 cups all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 2 egg yolks -- beaten 3/4 cup champagne In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks. Stir well., Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters. - - - - - - - - - - - - - - - - - - NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes, shrimp, vegetables or fritters for deep frying. * Exported from MasterCook * Charcoal Grilled Red Snapper Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red snapper steaks or other fish steaks -- fresh or frozen 1/2 cup melted fat or oil 1/4 cup lemon juice 1/4 teaspoon white pepper 2 teaspoons salt 1/2 teaspoon worcestershire 1 dash liquid hot pepper sauce paprika Thaw frozen steaks. Cut into serving size portions and place in well greased, hinged wire grills. Combine remaining ingredients, except paprika. Base fish with sauce and sprinkle with paprika. Cook about 4" from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheery Cherry Cheese Pie Recipe By : Ad Serving Size : 1 Preparation Time :0:00 Categories : Cheese Family & Friends Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 14 ounces sweetened condensed milk -- Eagle brand 1/3 cup ReaLemon Lemon Juice 1 teaspoon vanilla extract 1 graham cracker pie crust, 9 inch 1 can cherry pie filling -- chilled In medium bowl, beat cheese until light and fluffy. Add milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese & Spinach Pie - Kiesch Recipe By : Gene Mooney Serving Size : 1 Preparation Time :0:00 Categories : Cheese Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie shell -- 9", deep dish 2 slices swiss cheese 1/2 cup cooked spinach -- chopped 1/2 cup sliced mushrooms 1 can tender chunk ham * -- chicken or turkey -- flake with fork 3 egg -- beaten 1 cup half and half 2 teaspoons flour 1/2 teaspoon salt 1/4 cup shredded cheddar cheese Place Swiss cheese on bottom of pie crust. Sprinkle with spinach, mushrooms and tender chunk meat. Mix next foru ingredients, pour into pie shell. Sprinkle with cheddar cheese. Bake at 350 degrees for 40 or 45 minutes. Serves 4 - 6. Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans toasted - handful. Very good. 2 cans drained manderine oranges, mix with cream Italina dressing. - - - - - - - - - - - - - - - - - - NOTES : * Can use ground beef or any kind of meat that is cooked and cut up. Make it 8 ounces or 1 cup of meat. Very good, Fla. 1980. * Exported from MasterCook * Cheese Ball Recipe By : Hazel Strom, 1978, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Cheese Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1 cup sharp cheddar cheese 1 tablespoon chopped onions 1 tablespoon chopped pimentoes 1 teaspoon worcestershire sauce 1/4 teaspoon garlic powder 1/4 teaspoon salt nuts -- finely chopped Mix all ingredients except nuts with a mixer. sahpe into a ball and roll in chopped nuts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese-Olive Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon hot pepper sauce 1 teaspoon paprika 1/2 teaspoon salt 2 cups sharp cheddar cheese -- grated 1/2 cup butter 1 cup flour -- sifted olives Mix ingredientsexcept olives like a pie crust. Wrap each olice with mixture. spread the little balls on a pan and preeze. Bake at 425 degrees for 12 minutes. Can be keep frozen in a bag. Serve hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Cheese Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 14 ounces condensed milk, sweetened 1/3 cup lemon juice, bottled 1 teaspoon vanilla extract 1 pie crust, graham cracker crumb 1 can cherry pie filling -- chilled In medium bowl, ceat cheese until light and fluffy. Add condensed milk, blend thouroughly, stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate left overs. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Cobbler Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cherries -- seeded & drained 3/4 cup sugar 1 cup cherry juice 3 tablespoons flour 1 cup flour 1 teaspoon baking powder 2 tablespoons sugar 1/4 teaspoon salt 3 tbsp. butter 1/3 cup milk -- about Put cherries and cherry juice in baking dish. Combine 3/4 cup sugar and 3 Tbsp. flour, and sprinkle over top. Put in oven and stir occasionally until mixture is heated. Sift flour once, measure, add baking powder, sugar and salt, and sift again. Cut in butter. Add milk gradually until soft dough is formed. Roll 1/3 inch thick on slightly floured board. Place on hot cherry mixture. Bake in hot oven (425 degrees) 30 minutes. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Cola Salad Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cherry jello 1 can cherries 1/2 can crushed pineapple 1/2 cup sugar 1/4 cup water 2/3 bottle pepsi 1/2 cup nuts Add water and sugar to cherries and boil a little till dissolved. Pour mixture on jello and stir well. Cool. Add pineapple, pepsi, cherries, and nuts. Cool till set. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Dessert Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bisquick baking mix 2 tablespoons sugar 1/4 cup margarine or butter 2 cans cherry pie filling -- 21 oz. each 1 envelope whipped toping mix. Heat oven to 375 degrees. Mix baking mix and sugar in large bowl; cut in margarine until crumbly. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bakes until edges are light brown, about 10 minutes; cool. Spread pie filling evenly over crust. Prepare whipped topping mix as directed on package. Spread evenly over pie filling. Cover and refrigerate at least 2 hours. Cut into squares. Cover and refrigerate any remaining dessert. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Pie Salad Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cherry pie filling 1 small can pineapple -- drained 1 cup marshmallows 1 small cart cool whip 1/2 cup pecans 2 bananas -- sliced Mix cherry pie filling, pineapple and marshmallows. Chill overnight. Add pecan and bananas. Chill. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Tarts Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Fruits Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces refrigerated piecrust 1 teaspoon milk sugar 1 can pitted dark sweet cherries in syrup 2 tablespoons all-purpose flour 1/4 teaspoon almond extract lemon leaves for garnish About 1 1/4 hours before serving or early in day: 1. Let piecrust dough stand at room temperature to soften as label directs. 2.Preheat oven to 450 degrees. On floured surface with floured rolling pin, roll dough into a round large enough to cut two 5 1/2" rounds; use to line two 4 3/4 x 3/4" tart pans with removable bottoms. Prick dough all over with fork. With small heart-shape cookie cutter, cut out hearts from remaining dough. Place hearts on small ungreased cookie sheet; brush with milk and sprinkle with 1 Tsp. sugar. 3. Bake hearts and tart shells as label directs for unfilled crust (you may have to remove hearts after 8 minutes to prevent overbrowning). Cool hearts and tart shells on wire rack; remove tart shells from tart pans. 4. Into small saucepan, measure 2 Tbsp. syrup from cherries. Stir flour, almond extract, and 2 Tbsp. sugar. Over medium heat, heat to boiling, stitting constantly. Drain remaining syrup from cherries; st Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Waldorf Salad Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple chunks -- drained 2 medium apples -- unpeeled, cored, -- diced 1/4 cup seedless raisins 1/2 cup chopped walnuts 1/3 cup chopped celery 1/3 cup red maraschino cherry halves -- drained 1/2 cup mayonnaise 1 tablespoon lemon juice salad greens Combine first 6 ingredients. Mix lightly. Chill. Just before servings, blend mayonnaise and lemon juice; add to salad, tossing lightly but thoroughly. Serve on crisp greens. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry-Almond Coffee Squares Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup sour cream 1/4 cup water 1 package betty crocker supermoist white cake mix 1 can cherry pie filling 1/4 cup sliced almonds glaze (see frosting section) Heat oven to 350 degrees. Generously grease and flour jelly roll pan, 15 1/2"x10 1/2"x1". Mix eggs, sour cream and water in large bowl, stir in cake mix (dry) until moistened (batter will be slightly lumpy.) Spread batter in pan. Mark batter into 15 equal squares with tip of knife (2 marks lengthwise, 4 marks crosswise). Spoon equal amounts of pie filling onto center of each square. Bake until cake springs back when touched lightly, 25 to 30 minutes. Cool in pan. Sprinkle with almonds; drizzle with Glaze. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry-Chocolate Ice Cream Recipe By : Kathy Wierman,m Fordland, MO Serving Size : 1 Preparation Time :0:00 Categories : Better Homes & Garden Family & Friends Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- slightly beaten 4 cups milk 2 cups whipping cream 1 cup sugar 1 cup chocolate syrup 10 ounces maraschino cherries -- drained and chopped 3 1/8 ounces milk chocolate bars -- chopped 1 tablespoon vanilla In large bowl comvbine the eggs, milk, whipping cream, sugar, chocolate syrup, cherries, chopped chocolate bars and vanilla. Pour mixture into ice cream freezer can. fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. makes about 3 quarts. Better Homes & Garden - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chewy Coconut-Raisin Nut Cookies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup butter or margarine -- softened 1/2 teaspoon vanilla 2 eggs 2 cups gold medal all-purpose flour 2 cups raisin nut bran cereal 1 1/2 cups flaked or shredded coconut 1 teaspoon baking soda 1/2 teaspoon salt Heat oven to 375 degrees. Mix sugars, butter, vanilla and eggs in large bowl. Stir in remaining ingredients. Shape dough by teaspoonfuls into balls. Place on ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Cool 1 minute before removing from cookie sheet. Makes about 4 1/2 dozen cookies. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chewy Macaroons Recipe By : Possum Kingdom Lake Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups flake coconut 2/3 cup sweetened condensed milk 1 teaspoon vanilla Mix ingredients well. Drop by teaspoonfuls 1" apart onto well-greased baking sheets. Bake at 350 degrees 8 to 10 minutes, or until lightly brown. Remove at once from baking sheet. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chex Party Mix Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine -- melted 1 1/4 teaspoons seasoned salt 4 1/2 teaspoons worcestershire sauce 8 cups mix cereal (chex rice -- corn, and wheat,) 1 cup cherireols -- any type 1 cup pretzels 1 cup salted mixed nuts Preheat oven to 250 degrees. In small bowl add seasoned salt and Worcestershire sauce to melted butter; mix well. Pour cereals, nuts and pretzels into large resealable plastic bag. Pour butter mixture over cereal mixture inside plastic bad. Seal top of bag securely. Shake bag until all pieces are evenly coated. Transfer mix to open roasting pan. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container. NOTES : FOR MICROWAVE DIRECTIONS: Follow directions above except, do not preheat oven, and pour contents of bag into large microwave safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken & Macroni Salad or Ham Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Salads & Salad Dressings Pasta & Couscous Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs, hard-boiled 1 chicken -- boiled, cooked and -- deboned 2 cups macaroni -- cooked and cooled 1 cup chopped celery 1/2 cup chopped onions green onions -- chopped olive -- green mayonnaise paprika Put macroni in bowl, add cut up chicken, chopped eggs, celery conions and green onions, olives/ Add mayonnaise to mix. Sprinkle with paprika, chill about 2 hours before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Almond Chinese Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chinese Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon cornstarch 1 teaspoon soy sauce 2 teaspoons sherry 1/2 teaspoon sugar 1/2 teaspoon oil 2 cups chicken -- cubed 1/2 cup slivered almonds 3 tablespoons oil 1 cup celery -- sliced diagonally 1 cup pea pods -- frozen 1 cup fresh mushrooms -- sliced 1/2 cup waterchestnuts -- sliced 1 cup chicken stock 2 tablespoons cornstarch 2 tablespoons water 1 tablespoon soy sauce In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon oil. Add cubed chicken and toss to coat. Set aside. Preheat electric wok at 350 degrees. Toast almonds, stirring constantly until lightly browned, about 3 minutes, remove. heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken mixture. Stir fry 3 to 4 minutes, push up side of wok, add celery and pea pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms, scallions and waterchestnuts, stir fry 2 minutes. Add stock and combine all ingredients. Cover and simmer 5 minutes. Meanwhile combine cornstarch, water and soy sauce, pour into chicken mixture, stirring until thickened. Garnish with toasted almonds. Reduce heat setting to warm for serving. Serve over cooked rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Almond Dainties Recipe By : Possum Kingdom Lake Cookbook Serving Size : 25 Preparation Time :0:00 Categories : Chicken Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- bread butter -- softened 1/2 cup roasted blanched almonds -- slivered 1/2 cup chopped celery 1 cup cooked diced chicken 1 tablespoon pimiento -- optional 2 teaspoons lemon juice salt -- to taste 1 dash paprika Cut bread in fingers, squares or crescents. Lightly spread with butter. Combine remaining ingredients. Spread mixture on bread pieces. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Almondine Casserole Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds fryer chicken -- (up to 3) 1 6 ounces box long grain and wild rice 1 tablespoon margarine 1/4 cup adams diced onions 2 1/4 cups chicken broth 1 can french style green beans -- drained 1 can cream of chicken soup 3/4 cup almonds -- sliced 1 can pimentos -- chopped 1 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 tablespoons bacon bits Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to debone and cut into bite size pieces. Add rice, margarine and onions to chicken bouillon; cook over low heat approximately 25 minutes or until all water is absorbed. In a large casserole dish combine green beans, soup, 1/2-cup almonds, pimentos, black pepper, garlic salt and chicken. Add hot rice last and mix all ingredients thoroughly. Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits. Cover and heat at 350 degrees 35 - 30 minutes. Serve stemming hot. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken and Pasta with Oraange-Basil Sauce Recipe By : Meredith Corporation 1998 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Florida Cuisine Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup frozen orange juice concentrate -- thawed 1/2 cup chicken broth 4 teaspoons cornstarch 6 ounces dried gemelli pasta -- rotini, or corkscrew 16 ounces Italian blend mixed vegetables 2 cups cooked chicken -- or turkey, cubed 1/4 cup fresh basil -- snipped For sauce, in a small saucepan, combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Meanwhile, in a large saucepan cook pasta in boiling, slightly salted water for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain; return to saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss until hot. Source: Special Advertising Section for Florida Citrus. - - - - - - - - - - - - - - - - - - NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a cooked turkey breast. * Exported from MasterCook * Chicken And Rice Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chicken Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups quick cooking rice 1 1/2 cups coarsely chopped green pepper (or less as -- desired) 3/4 cup thinly sliced onions 3 tablespoons vegetable oil 1/4 cup cornstarch 2 cups chicken stock 3 tablespoons soy sauce 2 cups slivered cooked chicken 3 ripe tomatoes cut in wedges Prepare rice as package directions; keep warm. Meanwhile, cook green pepper, onion and celery if desired in oil in covered skillet over low heat until tender; do not let vegetables brown. Blend cornstarch with small amount of stock, add remaining stock and soy sauce. Gently stir into vegetables. Cook until sauce is clear and thickened. Add tomatoes; heat through. Serve over hot rice. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Baked In Sour Cream Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds fryer chicken -- cut up , (up to 3) 1/2 cup flour 1 teaspoon msg 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup cooking oil 3 tablespoons dry onion soup mix 1 cup sour cream 1/2 cup milk Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture. Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Breast Casserole Recipe By : Susie & George Hendersons Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can mushroom soup 1 can celery soup 2/3 cup milk 1 cup rice -- whole grain -- uncooked 2 tablespoons chopped pimentos chicken breasts 1/2 package lipton onion soup mix In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1 1/2 hours. Busted by Barb - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Chicken Breasts And Rice Supreme Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Chicken Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 ounces lon grain and wild rice 1 1/2 cups borden cottage cheese 1 1/2 teaspoons flour 3 whole chicken breasts -- split, boned and -- skinned salt pepper 1 egg -- beaten 1/4 cup -- water 1 cup fine dry bread crumbs 1 can condensed cream of mushroom soup 1/2 cup milk 1/4 cup chopped pimientos sliced mushrooms Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11x7" baking dish. Season chicken with salt and pepper. In shallow dish, combine egg and water. Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter; cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup, milk and pimientos; heat stirring until smooth. Serve with chicken; garnish with mushrooms. Refrigerate leftovers. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Broccoli Oriental Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 pound boneless -- skinless chicken -- thighs or breast, -- cut into strips 1 small onion -- cut into 1" squares 1 medium green or sweet red pepper -- cut into 1" squares 1 can campbell's cream of broccoli soup 3 tablespoons water 1 tablespoon soy sauce hot cooked rice In 10" skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over rice. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Broccoli Vegetable Saute Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine -- divided 4 skinless -- boneless chicken -- breast halves 1 cup cut-up broccoli 1/2 cup thinly sliced carrots 1 cup sliced mushrooms 1 can campbell's cream of broccoli soup 1/3 cup milk 1/8 teaspoon pepper In skillet over medium heat, in 1 Tbsp. hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk, and pepper. Heat to boiling. return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork-tender. Garnish with lemon slices. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Cacciatora #1 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar ragu italian cooking sauce 6 large chicken pieces 1/4 cup flour 2 tablesoon oil Dredge chicken in flour. Brown chicken in large skillet in oil for 10 minutes on each side. Drain excess oil. Pour Ragu sauce over chicken. Cover and simmer 45 minutes. Pour excess sauce over chicken. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Cacciatora #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken -- cut in pieces 1/3 cup salad oil 2 medium onions -- cut in 1/4" slices 1 large can tomatoes 1 can seasoned tomato sauce 2 cloves garlic -- minced 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon celery seed 1/2 teaspoon oregano or sage 1 bay leaves -- (up to 2) Brown chick in hot salad oil, then remove. Add onions and cook over low heat until golden but not brown. Drain off excess fat. Add remaining ingredients. Add chicken and simmer covered 15 minutes; uncover and cook, turning chicken in sauce occasionally, until chicken is tender and sauce is thick (consistency of catsup), about 45 minutes to 1 hour. Skim off excess fat and remove bay leaf before serving. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Casserole Recipe By : Marie Roe & Helen Wilson, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fryer -- boil and debone 1 can cream of mushroom soup 1 can chicken broth 1 carton borden jalepano sour cream dip 1 dash celery salt 1 large onion -- chopped fine 1 1/2 tubes ritz crackers Sauté onion in butter. Crumble Ritz crackers in 2 quart casserole dish Combine all other ingredients and pour over crumbled crackers. Bake at 350 degrees for about 30 minutes. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Confetti Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds broiler-fryer chicken -- cut up , (up to 5) 1 teaspoon salt 1/8 teaspoon pepper 1/4 cup salad oil 1/2 cup chopped onion 1 clove garlic -- minced 2 cans tomatoes 1 can tomato sauce 1 can tomato paste 2 tablespoons parsley snipped 2 teaspoons salt 1 teaspoon basil 1/4 teaspoon pepper 8 ounces spaghetti -- cooked and drained grated parmesan cheese Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp. pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Cordon Blue Recipe By : The Butcher Serving Size : 6 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large boned chicken breast 8 slices prosciutto -- or cooked ham 8 slices Swiss cheese -- Gruyer, Jack or -- cream cheese thyme -- optional 1 egg -- beaten bread crumbs 3 tablespoons butter -- for frying Prepare chicken breasts by cutting lengthwise, making a total of eight pieces. Place between plastic wrap and pound with a mallet until each portion is no more than 1/8 inch thick. Place one slice of prosciutto and a slice of cheese on the chicken. Sprinkle a little thyme if you like. Roll chicken to enclse filling. Coat with flour and dip in one beated egg. Then roll in dry bread crumbs. In a large fry pan melt 3 tablesppons butter and add chicken rolls. cook 15 minutes. Turn frequently to brown all sides. Transfer to warm serving dish. 6-8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Enchiladas Recipe By : Margret, Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Chicken Mexican Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tortilla chips 3 cups stewed chicken -- boned and chopped (3 to 3 1/2) 1 1/2 cups chicken broth 1 can cream of chicken soup 1 can cream of celery soup 1 tall can pet milk 1 can green chilies 1/2 pound velveeta cheese Break tortilla chips in pieces and put layer of tortilla chips in buttered baking dish. Put a layer of chicken mixed with all other ingredients, except velveta cheese. Add another layer of tortilla chips then chicken mix. Top with grated Velveeta cheese. Bake 45 minutes at 350 degrees. Cool 15 minutes before serving. Can be frozen. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Fried Steak Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steak -- 3/4 inch thick salt and pepper flour 4 tablespoons fat water Rub steak liberally with salt and pepper. Pound as much flour into it as possible. Brown slowly on both sides in hot cooking fat. Add a tablesppon or two of water. Cover and steam or simmer a few minutes to make fork tender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Italian Style Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Italian Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large chicken pieces 2 tablespoons oil 1 jar ragu italian cooking sauce (traditional -- style) In large skillet brown chicken on both sides in hot oil. Drain excess oil. Pour jar Ragu sauce over chicken. Cover and simmer 45 minutes. Pour sauce over chicken prior to serving. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Kiev Recipe By : The Butcher Serving Size : 4 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless chicken breasts -- halved 1/4 pound soft butter 1 1/2 tablespoons chopped parsley 1/2 teaspoon seasoned pepper 1/2 cup flour vegetable oil -- for frying 1 cup bread crumbs 1 egg -- beaten Make seasoned butter by blending butter, parsley and pepper. Roll into small rolls and place on wax paper. Freeae until futter is firm. After chicken breasts have been boned and halved, take a mallet and pound flat. Roll the chicken breast around a butter roll, coat each chicken roll in flour and dip in egg. roll in bread crumbs and fry in deep fat. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Liver-Mushroom Crepes Recipe By : Possum Kingdom Lake Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound fresh mushrooms -- sliced or 1 can slice mushrooms -- drained 1/4 cup chopped scallions 6 tablespoons butter or margarine -- divided 1 1/2 pounds chicken livers -- rinsed and drained white sauce (see sauce section) 1 tablespoon lemon juice 1 teaspoon flavor enhancer 1 teaspoon salt 1 teaspoon chopped parsley 24 crepes (see crepe recipe) Preheat oven to 375 degrees. In skillet over medium heat, saute mushrooms and scallions in 4 Tbsp. butter, 10 minutes, stirring occasionally. Remove from pan. Brown chicken livers in remaining butter; dice and add to mushroom mixture. Stir in 1 cup white sauce, lemon juice, flavor enyhancer, salt and parsley. Spoon 2 Tbsp. filling onto each crepe and rool it up. Place crepes in buttered baking dish and spoon remaingn sauce over them. Bake, covered, 20 minutes, until sauce bubbles. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Livers and Wine Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1/3 cup vegetable oil 2 pounds chicken livers 1 1/2 pounds mushrooms 3 bell pepper -- sliced 2 small tomaot sauce -- canned 3/4 cup Chianti -- wine 4 tablespoons soy sauce 1/2 teaspoon salt freshly ground black pepper -- to taste 1/2 teaspoon dried oregano -- crumbled 3 cups hot cooked rice Saute onions in oil until light brown. Add livers cook until light in color. Was and pat dry mushrooms on paper towels. Slice. Add mushrooms and peppers to pan. Add tomato sauce, wine, and soy sauce. Season to taste. Add oregano, simmer about 1/2 hour stirring occasionally. serve over hot rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Livers, Skeptical Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ginger flavoured brandy 1/4 cup oil 1/4 cup soy sauce 1 large garlic clove -- minced 1 pound chicken livers 8 ounces waterchestnuts, canned -- drained and halved 2 slices bacon 1 medium onion -- sliced In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chicken livers and chestnuts, cover. Refrigerate, stirring occasionally, several hours or over night. In large skillet, cook bacon until crisp. Remove bacon, crumble. To drippings in pan add onion. Drain chicken livers and chestnuts. Cook stirring until liver is cooked as desired. Mix with bacon. Serve on a bed of rice cooked with chicken bouillon then peppered. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Lo Mein Recipe By : McCalls, page 144, Sept. 1997 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces fresh spaghetti -- or linguine 3/4 pound chicken tenders -- cut in bite size 1 tablespoon cornstarch 2/3 cup chicken broth 2 tablespoons oyster sauce 2 tablespoons dry sherry 1 tablespoon peanut oil -- or vegetable oil 1 large red bell pepper -- cut in 1" pieces 1 cup shredded carrots 1 bunch scallions -- cut in 1/2" pieces 2 cloves garlic -- crushed 2 cups bean sprouts -- fresh 6 ounces spinach leaves -- baby 2 teaspoons sesame oil 1. In covered pasta pot, bring 2 quarts hot, salted water to a boil. Add passta; cook 2 minutes, until just tender; drain. 2. In small bowl, toos chicken with cornstarch mixture. In 2-cup measure, combine broth, oysstery sauce and sherry. 3. Place large wok over high heat. When wok is very hot, add peanut oil; tilt to coat sides. When oil is just begining to smoke, add bell peppers; stir-fry 1 minute. add chicken mixture; stiry-fry 2 minutes. Add carrots, csallions and garlic; stir-fry 1 minute. Add spaghetti; using pasta fork or wooden spoons, toss 1 minute. Pour in broth mixture; continue tossing 2 minutes. add sprouts, spinach and seame oil; stir-fry 1 to 2 minutes until spinach is wilted and chicken is cooked through. Serve immediaately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Normandy Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package holly farms pick of the chix or best of -- the fryer salt freshly ground pepper 3 tablespoons butter 2 tablespoons vegetable oil 1 onion -- thinly sliced 2 tart apples -- peeled, cored, and -- diced 1/2 cup diced celery 2 tablespoons all-purpose flour 1 cup apple cider 1/2 cup homemade chicken stock (or canned chicken -- broth) 1/2 cup heavy cream 4 slices bacon -- cooked and -- crumbled for -- garnish (optional) Season chicken with salt and pepper. Heat butter and oil in Dutch oven. Add chicken and brown well on all sides. Remove chicken with tongs and set aside. Add onion to pan and saute until transparent. Add apples and celery and saute 3 minutes. Sprinkle flour over apple-onion mixture and cook, stirring 2 minutes. Gradually add apple cider and stock and cook, stirring, until mixture comes to a boil. Return chicken to pan, lower heat, cover, and simmer 40 to 50 minutes or until chicken is tender. Adjust seasoning, add cream, and cook, stirring until sauce is thickened and comes to a boil. Arrange chicken on serving platter, spoon sauce over and sprinkle with bacon. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Nuggets Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package holly farms breast or thigh nuggets 1 cup milk 1/4 teaspoon garlic salt 1/4 teaspoon white pepper 1/2 cup flour salt -- to taste 1/4 cup olive oil Soak chicken nuggets in milk for 30 minutes. Combine all remaining ingredients except oil and roll nuggets in mixture. Pan fry in oil for 7 minutes or until done. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Oriental Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon salt 1 large pinch cayenne pepper 1 package holly farms thin 'n fancy chicken fillets 4 tablespoons peanut oil 1 large clov garlic -- minced 1 teaspoon grated fresh gingerroot (1/3 tsp. ground -- ginger) 1 1/2 tablespoons rice wine vinegar 1 teaspoon soy sauce 1/4 cup thinly sliced green onions including tops In a small dish, combine the cumin, coriander, salt, and cayenne pepper. Sprinkle both sides of the chicken with the spice mixture. Heat the oil in a large skillet. Saute the chicken over medium-high heat for 4 - 5 minutes until golden brown and cooked through. Remove chicken from the skillet and keep warm. Add the garlic and gingerroot to the skillet and sauté, stirring for about 45 seconds. Add the vinegar and soy sauce and simmer, stirring, about 30 seconds. Spoon the sauce over the chicken and garnish with the green onions. Serve with cooked Chinese noodles or Chow Mein Noodles and a salad of shredded red cabbage and lettuce. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Oriental #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chicken Oriental Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole chickens -- quartered 1/4 cup salad oil 1 teaspoon salt 1/4 teaspoon pepper 15 1/2 ounces pineapple chunks in syrup -- unsweetened 1/2 cup sugar 2 tablespoons cornstarch 3/4 cup cider vinegar 1 tablespoon soy sauce 1/4 teaspoon ginger 1 chicken bouillon cube 1 large green or red pepper -- cut in 1/2" slices Wash chicken, pat dry. heat oil in large skillet, add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper. Meanwhile, preheat oven to 350 degrees. Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure, add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube. Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple chucks and green or red peppers. Bake 30 minutes longer or until chicken is tender. - - - - - - - - - - - - - - - - - - Serving Ideas : rice NOTES : Serve with fluffy white rice, butter zucchine, poppy seed rools. Have a soup first. * Exported from MasterCook * Chicken Salad Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped chicken 1 tablespoon chopped onion 2 tablespoons pimentos -- chopped 1/2 cup mayonnaise 1 cup chopped pecans Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Soup Recipe By : MS Access, Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:45 Categories : Chicken Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 potatoes -- cut in pieces 1 chicken -- cut in small pieces 1 pinch salt 1 tablespoon pepper 2 carrots -- cut in slices Fill a big pot with water. Bring to boil, add salt and pepper. Add chicken, potatoes, and carrots. Reduce heat and simmer for 1 hour until chicken is tender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Spectacular Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chicken Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked chicken -- cubed 6 cups cooked rice 1 can cream of celery soup 1 jar sliced pimentos 1 onion -- chopped 1 can french green beans -- drained 1 cup mayonnaise 1 can diced water chestnuts salt & pepper -- to taste Mix all ingredients well. Bake for 1 hour at 350 degrees. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Vegetable Salad Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Chicken Rice Salads & Salad Dressings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup diced cooked chicken 3/4 cup frozen green peas -- cooked and cooled 3/4 cup cooked rice -- cooled 2/3 cup finely diced celery 1 1/2 tablespoons diced pimiento 1/2 cup mayonnaise 1 dash white pepper 1 teaspoon lemon juice 6 lettuce cups 3 tomatoes -- peeled and -- quartered Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving. Serve salad on lettuce cups and garnish with tomato wedges. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chickpea Soup Recipe By : Fort Worth Star-Telegram March 1989 Serving Size : 6 Preparation Time :0:00 Categories : Fort Worth Star-Telegram Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound salt cod 1 pound chickpeas -- soaked overnight -- in water to cover 1/2 head garlic -- unpeeled in one -- piece 1 bay leaf 1 medium onion -- peeled salt -- to taste 2 tablespoons olive oil 2 slices french bread -- 1/4 inch thick 1 clove garlic -- peeled few strands saffron 1/4 pound spinach -- washed, trimmed -- and cut into thin -- strips garlic croutons -- optional Soak cod in water to cover for 24 hours, changing water a few times. Drain chickpeas. Place in 5-quart pot with tightly fitting lid. Add water to cover and add garlic, bay leaf, onion and salt to taste. Cover and bring to a boil and simmer until chickpeas are tender, about 1 1/2 to 2 hours. Drain salt cod. Add cod to chickpeas during last 1/2 hour of cooking time. In skillet, heats oil and fry bread and 1 clove garlic until golden. Puree in blender with saffron and 1 cup cooking liquid from soup. Add to soup. Remove garlic head and bay leaf. Set aside some whole chickpeas and cod for garnish. Puree remainder of soup in small batches. Return to stove and heat to simmer. Correct seasoning. Ladle into soup bowls and garnish with whole chickpeas, flacks of salt cod, spinach and croutons. Busted by Barb - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Chiffon Chocolate Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 squares baker's unsweetened chocolate -- cut in pieces 2 1/2 cups cold milk 1 1/3 cups sugar 1/2 cup cornstarch 1/2 teaspoon salt 2 tablespoons butter 3 egg yolks -- slightly beaten 1 teaspoon vanilla 1 bakes 9-inch pie shell 3 egg whites 6 tablespoons sugar Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater 1 minute, or until blended. Sift sugar, cornstarch, and salt together, and add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, add butter and stir constantly until thickened. Cook 10 minutes longer, stirring occasionally. Pour a small amount over egg yolks, stirring vigorously. Return to double boiler and cook until thickened. Remove from fire and add vanilla. Cool. Pour mixture into pie shell. Beat egg whites until stiff, add sugar and beat until mixture thickens again. Pile lightly on filling. Bake in moderate oven (325 degrees) 20 minutes or until slightly browned. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Recipe By : Susan McKinnon Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter -- or salad oil 1 large onion -- chopped 1/2 cup chopped celery 1 green pepper -- chopped 1 pound ground beef -- or more to taste 6 ounces tomato paste 1 large canned tomatoes 1 small canned tomatoes 1 teaspoon salt 2 teaspoons sugar 3 whole cloves 4 tablespoons chili powder 1 can kidney beans -- or 2 cans Combine butter in skillet or sauce pan. Add the onion, celery, green peppers and ground beef, saute until meat is brown but not crusty, drain. Stir frequently separating meat with a fork. Add the tomatoes, tomato paste, salt, sugar, cloves and chili powder, blend well. Cover. Over high heat until the mixture steams, then reduce heat to simmer and cook 45 minutes. Remove cloves, add kidney beans and simmer 15 minutes longer. - - - - - - - - - - - - - - - - - - NOTES : Very good. * Exported from MasterCook * Chili Casserole With Cornmeal Topping Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Beef & Veal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 small onion -- chopped 1 clove garlic -- chopped 1 tablespoon chili powder -- (up to 2) 1 tablespoon bisquick baking mix 3 tablespoons water 1 can tomatoes 1 can whole kernel corn -- drained 1 can chopped pitted ripe olives -- drained 1 1/2 teaspoons salt 3/4 cup bisquick baking mix 3/4 cup cornmeal 2/3 cup milk 1 egg Heat oven to 350 degrees. Cook and stir beef, onion and garlic until brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour into ungreased square baking dish, 8x8x2 inches, or 2 quart round casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over beef mixture. Bake until golden brown, 50 to 60 minutes. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Conqueso Dip Recipe By : Chris McElmurry, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Dips Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup green pepper -- diced 1 small clove garlic -- crushed 1 small onion -- chopped 1 tablespoon butter 2 medium tomatoes -- diced 1 small canned chopped green chilie -- drained 1 pound velveeta cheese Saute the green pepper, garlic and onion in butter. Add diced tomatoes and chili and mix thoroughly. While this mixture is cooking slowly, grate the cheese and melt in top of a doub,e boiler. When melted add the other ingredients to the cheese and blend well. Serve at once in a chafing dish or preheated bowl, with crisp chips for dipping, or bread sticks. - - - - - - - - - - - - - - - - - - NOTES : You can fix it the day before and store in refrigerator until ready to use. I've also heard of some who store what is left in the freezer. * Exported from MasterCook * Chili Rice Pronto Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Rice Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup thinly sliced onions 3 tablespoons butter 1 1/2 cups instant rice 2 cans chili -- all beef no beans 1 3/4 cups water 1/2 teaspoon salt Sauté onions in a saucepan in butter until tender but not browned. Add rice and sauté until golden brown, stirring frequently. Add chili, water, and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5 minutes. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Sauce Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Marinades, Salsa & Sauces Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts ripe tomatos -- peeled and chopped 2 cups chopped onions 2 cups chopped sweet red pepper 1 fresh hot red pepper -- minced 1 cup sugar 3 tablespoons pickling salt 3 tablespoons pickling spice -- mixed 1 tablespoon celery seeds 1 tablespoon mustard seed 2 1/2 cups vinegar -- 5% acidity Combine first 6 ingredients in a heavy 10-quart Dutch oven. Simmer, uncovered, 45 minutes. Tie pickling spices, celery seeds, and mustard seeds in cheesecloth; add to tomato mixture. Simmer, uncovered, about 1 1/2 hours or until thick. Stir in vinegar, and simmer 1 additional hour or until mixture reaches desired thickness. Remove spice bag. Pour chili sauce into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes. Yield: about 4 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Chews Recipe By : Katie Lewis, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dates -- cut up 1 cup walnuts or pecans 1 cup brown sugar 1 teaspoon baking powder 2 eggs 1 pinch salt 3 tablespoons flour Mix all ingredients well. Bake at 350 degrees for 25 to 30 minutes in a sheet pan. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Chicken Pasta Salad Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Salads & Salad Dressings Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup miracle whip or miracle whip light -- dressing 2 tablespoons soy sauce 1 teaspoon ground ginger 1/4 teaspoon hot pepper sauce (optional) 3 cups rotini -- cooked, drained 2 cups chopped cooked chicken 1 cup pea pods 1 cup chopped red peppers 1/4 cup sliced green onions Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Noodle Crunch Recipe By : United Supermarkets Serving Size : 6 Preparation Time :0:00 Categories : Chinese Ethnic Beef & Veal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Lean Ground Beef 1 Cup Celery -- chopped 1/2 Cup Chopped Onions 1 Can Cream Of Mushroom Soup 1 Can Cream Of Chicken Soup 1 Can Chow Mein Noodles -- 5 oz. In large skillet, brown beef; drain well. Stir in celery, onions, and soups. Spoon into greased 9x13" pyrex baking dish. Sprinkle Chow Mein noodles on top. Bake at 350 degrees for 20 minutes. - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook * Exported from MasterCook * Chinese Nut Cookies Recipe By : Tommy Peacock Serving Size : 1 Preparation Time :0:00 Categories : Chinese Family & Friends Cookies & Brownies Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 tablespoons sugar 1 cup all-purpose flour 1/2 cup chopped nuts 1 teaspoon vanilla Cream butter, add sugar. Add flour and vanilla. Add nuts. Drop on greased cookie shett. Bake at 350 degrees for 10 minutes or until brown. Roll in powder sugar while hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Stir-fry Peanut Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chinese Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 boneless chicken breasts 6 egg whites 6 tablespoons cornstarch 2 1/4 cups cooking oil 1/2 cup fresh roasted peanuts 1/4 cup sliced water chestnuts 1/4 cup green peas 3/4 cup chicken broth 1 teaspoon hot pepper sauce 1/2 teaspoon salt 1/2 teaspoon monosodium glutamate 1/2 teaspoon sesame oil 1/4 teaspoon dried hot peppers -- crushed 1/2 cup water Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the cornstarch and 1 tablesppon of the oil, mix well. Pour over chicken and marinate for 1 hour. In wok or large sacuepan, heat 2 cups of the oil till very hot with slotted spoon lift abut 1/4 of the chicken from the marinade and fry in hot oil for 2 minutes, drain and set aside. Repeat with remiaing chicken in another work, heat remaining 3 tablespoons oil over hight heat. Add peanuts and vegetables and broth. bring mixture to a full boil. Add hot pepper sauce, sugar, mon glutamati, sesame oil, hot pepper and salt. blend remaining 2 tablespoons cornstarch with cold water and add to boiling mixture. Cook, stirring constantly till thickened and bubbly. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice. * Exported from MasterCook * Chinese Walnut Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup walnuts -- coarsely chopped 1/4 cup salad oil 2 chicken breasts -- boned, cut in strips 1/2 teaspoon salt 1 cup onions -- sliced 1 1/2 cups celery -- sliced 1 1/4 cups chicken broth 1 teaspoon sugar 1 tablespoon cornstarch 1/4 cup soy sauce 2 tablespoons cooking sherry 2/3 cup bamboo shoots -- drained 5 ounces waterchestnuts, canned -- drained and sliced In skillet, toast walnuts in hot oil, stirring constanly. Remove nuts and place paper towels. Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5 to 10 minutes or until tender. Remove chicken. Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook uncovered 5 minutes or until slightly tender. Combine sugar, cornstarch, soy sauce and cooking sherr4y. Add remaining chicken broth. Pour over vegetavles in skillet. Cook and stir till sauce thickens. Add chicken, bamboo shoots, waterchentnuts and walnuts. Heat through. Serve with oriental rice. - - - - - - - - - - - - - - - - - - NOTES : If your're planning a buffet for a dozen double the reciipe. First made in California in 1960, Kids like very much. * Exported from MasterCook * Chipper Chicken Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken -- cut in pieces 1/4 cup butter or margarine -- melted 1/2 teaspoon garlic salt 1/2 teaspoon salt 1 dash pepper 1 package potato chips -- finely crushed Wash and dry chicken pieces. Dip in mixture of butter and seasonings. Roll in the crushed potato chips. Place pieces, skin side up, without touching, in an oiled shallow pan. Bake in 375 degree oven 1 hour or until tender (do not turn). Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chiquita Holiday Banana Fruit Cake Recipe By : Chiquita leaflett Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour -- flour 1 cup sugar 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 2 cups pecan halves -- or Brazil nuts 1 pound dates -- pitted 8 ounces maraschino cherries -- drained 3 cups banana -- sliced 4 eggs Glaceed fruits for decoration Sift flour with sugar, salt and baking powder into a lagre bowl. Add nuts, dates and cherries and stir so that all nuts and fruits are coverd with flour mixture. In another bowl beat bananas until mashed. Add eggs and continue beating unitl well blended and mixture is light and fluffy. Fold into flour mixture. Pour into 8x5x2 #/4 inch loaf pan which has been lined with brown paper and greased well. (Pan will be full, but since the cake dose not rise much. It will bake satisfactorily.) Bake in 300 degree over for 1 3/4 to 2 hours or until cake springs back when center is toucehd lightly with the finger. cool in pan on rack 15 minutes. Remove cake from pan and pull off brown paper. cool on rack. Frost with confectioner's sugar frosting. Decorate top as desired. Wrap cake in transparent wrap or aluminum foil and sote in cool place. to serve, slice in thin slices with a sharp knife. In any event, let cake stand overnigh before cutting. Makes one 3 1/2 pound fruit cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Butter Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/3 cup confectioners sugar 1 Square unsweetened chocolate -- melted and cooled Cream butter and sifted confectioner's sugar. Blend in chocolate. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Butter Frosting #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 2 cups confectioners sugar 1/2 teaspoon vanilla 1 1/2 Squares unsweetened chocolate -- melted 4 teaspoons milk Cream butter, add 1 cup sugar and cream together thoroughly. Add vanilla and chocolate. Add remaining sugar gradually, beating well after each addition. Thin with milk until of right consistency to spread. Makes enough frosting to cover 8x8x2-inch cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Butter Frosting #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1/3 cup sifted confectioners sugar 1 Egg yolk 1 Square unsweetened chocolate -- melted and cooled Cream butter and confectioner's sugar. Add egg yolk and chocolate. Blend well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Butter Frosting #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 tablespoons butter -- melted 4 1/2 tablespoons cocoa 2 cups powdered sugar 1/2 teaspoon vanilla 3 tablespoons milk Melt butter and cocoa in saucepan over very low heat. Remove from heat and stir in remaining ingredients. Add 1/2 Cup chopped nuts if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Buttermilk Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups flour 1/2 teaspoon baking soda 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt 3 Eggs 2 ounces unsweetened chocolate -- melted and cooled 1/2 cup chopped nuts 1/2 cup buttermilk Chocolate Glaze -- (see Frosting -- section) Mix flour with baking soda; set aside. Cream butter, sugar, vanilla and salt until fluffy. Beat in eggs one at a time until well blended. Stir in chocolate and nuts. Stir in flour mixture alternately with buttermilk until smooth and well blended. Pour into greased and floured 9x9x2 inch baking pan. Bake in preheated 350 degree oven 35 minutes or until pick inserted in center comes out clean. Cool on rack. Pour warm chocolate glaze on cake the spread with spatula and let set. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 2 cups buttermilk 3/4 cup cocoa 1 cup butter or shortening 2 Eggs 1 teaspoon baking soda 2 cups flour 1 Pinch salt 1 teaspoon vanilla extract Combine 1 cup sugar, 1 cup buttermilk and cocoa in pan over low heat until warm. Cream 1 cup sugar, butter and eggs. Mix together 1 cup buttermilk and soda, and add to creamed mixture alternating with a combination of flour, salt and vanilla. Mix this second mixture with first mixture of sugar, buttermilk and cocoa; beat with mixer until of cake batter consistency. Bake at 350 degrees, very slowly in greased 9x13x2 inch pan until done. Ice cake in pan. Yield: 16 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cherry Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dark chocolate cake mix 1/4 cup oil 3 Eggs 1/2 cup water 6 ounces chocolate chips 1 can cherry pie filling Combine first five ingredients and stir by hand to mix just until moistened and mixed well. Add pie filling and mix. Pour into greased and floured bundt cake pan. Bake at 350 degrees about 1 hour or until done. You can make this a yellow cake by using a yellow cake mix and omitting chocolate chips. Peggie Patton Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Cookies #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups unsifted flour 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup margarine or butter -- softened 1/2 cup shortening 1 cup firmly packed light brown sugar 1/2 cup sugar 2 Eggs 1 teaspoon vanilla extract 12 ounces semi-sweet chocolate morsels 1 cup chopped nuts Preheat oven to 350 degrees. In a small bowl, sift together flour, baking soda and salt; set aside. In large mixer bowl, beat margarine, shortening and sugars until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded teaspoonfuls, 2" apart, onto ungreased baking sheets. Bake 10 to 12 minutes or until lightly browned. Makes about 6 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Cookies #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup packed brown sugar 1/4 cup margarine or butter -- softened 1 Egg 1 1/3 cups Bisquick baking mix 1/4 cup all-purpose flour 16 ounces semisweet chocolate chips Heat oven to 375 degrees. Mix brown sugar, margarine and egg in large bowl. Mix in baking mix and flour until smooth; stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2" apart onto greased cookie sheep. Bake until almost no impression remains when touched lightly, 8 to 10 minutes. Immediately remove cookies to wire rack. Makes about 2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chunk Browownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Bakers German's Sweet Chocolate -- cutting 2 squares -- into chunks 1 1/3 cups Baker's Angel Flake Coconut 1 cup all-purpose flour 1/2 teaspoon baking powder 1/3 cup butter 1 cup firmly packed brown sugar 3 tablespoons sour cream 1/2 teaspoon salt 1/4 teaspoon baking soda 1 Egg -- slightly beaten 1 teaspoon vanilla Cut 1/2 Pkg. of the chocolate into large chunks. Mix flour, baking powder, salt and baking soda; set aside. Melt butter in saucepan; add sugar. Blend in egg and vanilla. Gradually stir in flour mixture. Stir in chocolate chunks and 2/3 cup coconut. Spread in greased 9 inch square pan. Bake at 350 degrees for 35 minutes. Cool in pan. Meanwhile, melt remaining chocolate in saucepan over very low heat, stirring constantly. Cool slightly; stir in sour cream. Spread over top of brownies. Sprinkle with remaining coconut. Chill until firm, about 10 minutes. Cut into squares. Makes 16. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Covered Peanuts, Pk Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chocolate chips 12 ounces peanut butter chips 2 tablespoons oil 2 cups peanuts Heat chocolate and peanut butter chips in oil. Pour over peanuts. Put in baking cups. Refrigerate to set. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cream Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup flour 1 dash salt 1 Cup milk 1 egg -- slightly beaten 1 ounce unsweetened chocolate 1 teaspoon vanilla In small saucepan combine sugar, flour and salt. Gradually beat in milk, with small whisk. Cook and stir over medium heat until thickened and smooth. Remove from heat and beat in egg. Return to low heat for 30 seconds while beating. Add chocolate and beat until melted. Beat in vanilla. Cut out a waxed-paper circle to fit pan and place right on filling to keep skin from forming. Chill. Stir before using. Makes about 1 1/2 cups. MICROWAVE DIRECTIONS: Melt chocolate in 4-cup glass measure about 2 minutes. Mix in sugar, flour and salt. Gradually stir in milk, beating with whisk. Stir in egg. Cook uncovered 3 1/2 minutes or until thickened and smooth, beating 6 times. Beat in vanilla. Proceed as above. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Cream Wafers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups sifted flour 1/3 teaspoon cinnamon 1 1/2 teaspoons baking powder 1/2 teaspoon soda 1/2 cup butter 1 cup sugar 2 Eggs -- well beaten 3 Squares unsweetened chocolate -- melted 1 tablespoon thin cream Sift flour once, measure, add cinnamon, baking powder, and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, chocolate, and cream, and beat well. Add flour, a small amount at a time. Beat after each addition until smooth. Roll into thin sheet on slightly floured board. Cut in squares and bake in hot oven (400 degrees) 6 minutes. Put squares together with Butter Frosting. (See recipe in frosting section.) Makes 2 1/2 dozen cookies or 15 cream wafers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Dessert Crepes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 1/2 cups milk 1/3 cup presweetened instant cocoa powder 2 Eggs 1 tablespoon oil 1 teaspoon vanilla Combine all ingredients, beating until blended. Heat a greased 6" skillet. Pour 2 Tbsp. of batter into skillet for each crepe. Lift and tilt skilleet quickly to spread batter. Brown on one side; then flip to brown second side. Yield: 16 to 18 crepes Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Dream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip Whipped Topping Mix 2 3/4 cups cold milk 2 packages Jell-O Brand Chocolate Flavor Instant -- (4 servings size) -- Pudding -- and Pie Filling 1 Baked 9" pie shell -- cooled Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Garnish with maraschino cherries, if desired. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Frosting #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce semisweet chocolate 2 tablespoons butter or margarine 1/2 cup confectioners' sugar 2 teaspoons milk -- up to 3 Milt chocolate and butter in saucepan. Stir in confectioners' sugar. Add milk and stir until smooth and shiny. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Frosting #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups confectioners' sugar 1/3 cup shortening 1/4 teaspoon salt 1/2 + 1 1/2 Tbsp. cocoa 2 2/3 tablespoons dry skim milk 1/3 cup cold water 1 teaspoon vanilla Place all dry ingredients in mixing bowl and add shortening. Mix at low speed. Add 1/2 cup cold water and mix until smooth. Turn mixer to medium speed and continue mixing as remaining water is added. Add vanilla. Scrape bowl and continue mixing until frosting is light and fluffy. Whipping gives frosting lighter texture and better volume. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Fudge Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup sugar 2 ounces Baker's Unsweetened Chocolate -- melted 1 Egg -- well beaten 1 teaspoon vanilla 3/4 cup milk Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add chocolate and blend; then add egg and vanilla. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees) 1 hour. Cover cake with Fudge Frosting. Double recipe for two layers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Glaze #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cocoa 1 tablespoon corn syrup 1 tablespoon + 2 Tsp. water 1 tablespoon Crisco oil 1 cup confectioner's sugar -- sift if lumpy In a small saucepan combine all ingredients except sugar. Cook and stir over low heat until mixture is smooth. Remove from heat; beat in sugar. If mixture is too thick to pour easily, add a little more water. Drizzle over cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Glaze #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Baker's German's Sweet Chocolate -- broken into pieces 3 tablespoons Water 3 tablespoons butter Melt chocolate and water over low heat, stirring constantly. (Or heat in a nonmetal bowl in microwave at high power for 1 1/2 to 2 minuets, stirring once until completely melted.) Remove from heat and stir in unsalted butter. Cool to thickened, if necessary. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Glaze #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces each semisweet chocolate 1 tablespoon margarine or butter 3/4 cup powdered sugar 1/2 teaspoon vanilla 4 tablespoons hot water -- up to 5 Heat chocolate and margarine in saucepan until melted. Stir in remaining ingredients until smooth and of desired consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Glaze #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons milk 1 tablespoon butter or margarine 1 ounce unsweetened chocolate 1 teaspoon vanilla 3/4 cup confectioners' sugar In small saucepan heat milk and butter over low heat until hot. Add chocolate and stir until chocolate is melted. Stir in vanilla and confectioners' sugar until smooth. Spread while warm. MICROWAVE DIRECTIONS: Combine milk and butter in 2-cup glass measure; cook 1 minute or until hot. Add chocolate and stir until melted. Stir in vanilla and sugar until smooth. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Glaze #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 ounces unsweetened chocolate In small saucepan over low heat melt butter and chocolate and stir to melt and until smooth. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Glaze #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces semisweet chocolate pieces 6 tablespoons butter Combine chocolate pieces and butter in small saucepan. Stir over medium heat until melted and blended. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Ice Cream #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 5 cups evaporated milk 1 1/2 teaspoons vanilla 1/4 teaspoon salt 2 Squares chocolate Scald the milk. Dissolve the sugar in 2 cups of the scalded milk. pour sugar and milk mixture slowly over melted chocolate, stir constantly to avoid dark specks. Add the remaining three cups of milk. Stir in vanilla and salt. Churn in ice cream freezer. Makes about 2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Ice Cream #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1 tablespoon flour 1/8 teaspoon salt 2 Eggs 1 cup half-and-half -- or milk, heated 9 ounces unsweetened chocolate -- melted and cooled 2 teaspoons vanilla 1 cup heavy cream In heavy saucepan with wooden spoon beat sugar, flour, salt and eggs until blended. Beat in half-and-half. Cook and stir over low heat until mixture coats spoon and is smooth (do not overcook). Beat in chocolate and vanilla until well blended. Pour in loaf pan, cover airtight and freeze. Let stand at room temperature 15 minutes before serving. Makes 3 cups. NOTES : To make ice cream in electric ice-cream maker do not whip cream. Follow manufacturer's directions, setting freezer at coldest setting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Icing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/2 cup white Karo syrup 3/4 cup cream 1 Square melted unsweetened chocolate 1 teaspoon vanilla 3 tablespoons butter Cook all ingredients together, except vanilla and butter, until soft ball stage. Remove from fire, add vanilla and butter, beat and spread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Layer Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter 1 cup sugar 2/3 cup milk 1/2 teaspoon vanilla 3 Egg whites -- stiffly beaten Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes. Put layers together and cover top and sides of cake with Soft Chocolate Frosting. Sprinkle sides with nuts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Marble Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 2 teaspoons baking powder 6 tablespoons butter 1 cup sugar 2/3 cup milk 1 teaspoon vanilla 3 Egg whites -- stiffly beaten 1 Square Baker's Unsweetened chocolate -- melted 1 tablespoon sugar 1/4 teaspoon soda 1 tablespoon hot water Sift flour once, measure, add baking powder and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Combine chocolate, sugar and soda, and water, and add to 1/3 of cake batter. Place light and dark mixtures alternately, a tablespoon a time, in greased loaf or tube pan. Bake in moderate oven (350 degrees) 55 minutes, or until done. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Mousse Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces chocolate sandwich cookies with fudge -- crushed -- filling 12 ounces semi-sweet chocolate chips 1 tablespoon instant coffee powder 1/2 cup water 1/2 cup sugar 4 Egg yolks -- well beaten 4 Egg whites 1/2 cup sugar 3 cups heavy cream -- whipped Press cookie crumbs into bottom of greased 9" spring form pan. Bake in preheated oven at 325 degrees 10 minutes; cool. In top of double boiler, melt chocolate chips over hot, not boiling, water; blend in coffee powder, water and 1/2 cup sugar. Cool completely. Blend in egg yolks. Beat egg whites until soft peaks from; gradually add remaining 1/2 cup sugar, beat until stiff. Fold in egg whites then whipped cream into chocolate mixture. Spread evenly over crumb crust. Cover and freeze overnight or longer. To serve, defrost in refrigerator 8 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Nut Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 4 ounces unsweetened chocolate 3 cups sugar 1/8 teaspoon salt 2 tablespoons light corn syrup 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups chopped nuts Heat milk and chocolate in large saucepan over low heat until chocolate melts. Stir until blended. Add sugar, salt and corn syrup; stir until sugar is dissolved. Cook, stirring occasionally, until candy thermometer registers 234 degrees or mixture forms soft ball when small amount is dropped in very cold water. Remove from heat, stir in butter and cool at room temperature (without stirring) until thermometer drops to 110 degrees or bottom of pan feels just warm, about 1 hour. (Do not beat.) Stir in vanilla and nuts; pour into greased 9" square pan and let stand until firm. Cut in 1 1/2" squares. NOTES : For smoother texture prepare fudge as above but cool chocolate mixture to 120 degrees. Beat vigorously with wooden spoon or mixer until fudge loses its gloss. Continue as above. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Oatrage Snack Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Microwave Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 1/2 cups Quaker Oats -- uncooked 1/2 cup all-purpose flour 1 cup firmly packed brown sugar 2 Eggs 1 cup chopped walnuts 1 teaspoon vanilla extract 2 cups Nestle Toll House Semi-sweet Chocolate -- divided -- Morsels In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy. Stir in 1 cup chocolate morsels. Spread batter into 8" square microwave-safe dish; cover dish with wax paper. Cook on HIGH power 4 minutes; rotate dish 1/4 turn. Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color. Sprinkle remaining 1 cup chocolate morsels over top of warm cake. Let stand 10 minutes, then spread chocolate evenly over cake. Cool directly on countertop. Cut into serving pieces. Makes 8 to 12 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pecan Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs -- slightly beaten 1 cup Karo light corn syrup -- or dark 1 cup sugar 2 tablespoons margarine -- melted 4 Squares semisweet chocolate 1 teaspoon vanilla 1 1/2 cups pecan halves 1 Unbaked 9" pie shell Melt margarine and chocolate together in small saucepan. In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Makes 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 3 tablespoons butter or margarine 9 ounces unsweetened chocolate 1 1/2 cups warm water 3 Eggs -- beaten Grated peel of 1 lemon -- or orange or 1 Tsp. -- vanilla 8 " baked crumb pie crust -- (chocolate cookie, -- gingersnap or -- graham -- cracker) Whipped cream -- optional Mix sugar, cornstarch and salt; set aside. Melt butter in heavy 3-quart saucepan over low heat. Add chocolate and stir to melt; remove from heat. Stir in water and sugar mixture, then stir in eggs. Cook and stir over low heat until thickened and smooth. Stir in lemon peel. Cool, stirring occasionally. Pour into cooled pie crust and chill until firm. Serve with whipped cream. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Plunge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup karo -- light or dark corn -- syrup 1/2 cup heavy cream -- or whipping cream 8 ounces semisweet chocolate assorted fresh fruit In medium saucepan stir corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate; stir until completely melted. Serve warm as a dip for fruit. Makes 1 1/2 cups. MICROWAVE DIRECTIONS: In medium microwave bowl, stir corn syrup and cream. Microwave at High (100%) 1 1/2 minutes or until boiling. Add chocolate; stir until completely melted. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pudding Recipe By : Bisquick® Ad Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Puddings & Custards Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 cup Bisquick® baking mix 1/3 cup cocoa 2 cups milk 1 cup cold water Mix sugar, baking mix and cocoa in 3 quart saucepan. Gradually stir in milk and water. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool, stirring occasionally to prevent film form forming. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pudding Cake Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Cakes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Hershey bar to grate over top 1 cup flour 1 stick oleo 1 cup chopped nuts 8 ounces cream cheese 1 cup powered sugar 1 large cart cool whip 2 packages vanilla and chocolate pudding 2 cups milk Mix flour, oleo and chop nuts. Spread in 2 quart Pyrex dish. Bake 20 minutes at 350 degrees. Cool. Mix cream cheese, powdered sugar and 1 cup cool whip. Spread over cooled crust. Beat pudding and milk till thick. Spread over cheese mixture. Spread remaining cool whip over pudding. Grate small chocolate bar over cool whip. Keep refrigerated. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Steamed Pudding Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cake flour 1/2 teaspoon soda 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup butter 1/2 cup sugar 1 Egg -- well beaten 3 Squares Baker's Unsweetened Chocolate -- melted 1 1/2 cups milk Sift flour once, measure, add soda, baking powder, and salt and sift together three times. Cream butter, add sugar gradually, and cream together thoroughly. Add egg and chocolate, beating until smooth. Add flour, alternately with milk, a small amount at a time. Beat well after each addition. Turn into greased mold, cover, and steam 2 hours. Serve hot with chocolate sauce. Serves 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Truffle Holiday Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter 12 ounces semi-sweet chocolate -- broken into 1" -- pieces 5 large eggs -- separated 1/4 cup sugar 1 teaspoon vanilla 1 tablespoon flour Vanilla Butter Icing -- see recipe Candied fruits -- for decoration flowers -- for decoration silver degrees -- for decoration Preheat oven to 375 degrees. In heavy saucepan melt butter over low heat; add chocolate and heat just until melted and smooth, stirring occasionally. Remove from heat. Meanwhile, beat egg yolks, sugar and vanilla in small bowl until thoroughly blended. In another bowl beat egg whites to form soft peaks. Beat yolk mixture and flour into chocolate mixture; mix in about 1/4 of the egg whites. With rubber spatula fold remaining egg whites into chocolate mixture to blend thoroughly. Oil an 8" square baking pan and line with a piece of wax paper 8" long, allowing two opposite ends to extend up sides of pan. Pour chocolate mixture into pan; cut through several times with spatula to release air bubbles. Bake in center of oven 25 to 35 minutes until firm and slightly cracked around edges. Cool on rack 10 minutes. Loosen edges with knife and lift out of pan with ends of wax paper; cool completely. (Cake will sink in middle.) Carefully spread top of cake with icing. Cut into 1 1/2" squares, cleaning knife as needed between cuts. Before icing sets, decorate tops as desired. Makes about 4 dozen bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Velvet Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Baker's German's Brand sweet chocolate -- broken into pieces 6 tablespoons butter 3 tablespoons all-purpose flour 3 Eggs -- separated 1/4 cup sugar Chocolate glaze for topping -- see recipe Melt chocolate and butter over low heat, stirring constantly. Remove from heat and stir in flour. Blend in egg yolks, one at a time. Beat egg whites until foamy throughout. Gradually add sugar and beat until mixture will form soft peaks. Gently fold in chocolate mixture, blending thoroughly. Pour into greased and floured 8" layer pan. Bake at 350 degrees about 20 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Cake may settle as it cools. Remove from pan and finish cooling upside down on rack. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Walnut Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1 cup sugar 2 Eggs 1 teaspoon vanilla 1/8 teaspoon salt 4 ounces unsweetened chocolate -- melted and cooled 1 cup flour 1/2 cup chopped walnuts Confectioners' sugar In large bowl of mixer cream butter, sugar, eggs, vanilla and salt until fluffy. Beat in chocolate until well blended. Stir in flour and nuts. Drop by heaping teaspoonfuls 2" apart on well-greased cookie sheet. Bake in preheated 350 degree oven 10 minutes or until edges are crisp. Cool 1 minute before removing to rack to cool. Sift confectioners' sugar over tops. NOTE: To make sandwich cookies fill 2 cookies with 1 to 2 teaspoons Cream Chocolate Frosting (see frosting section). Makes about 4 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Yule Log Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces chocolate bits 8 ounces cream cheese -- at room temperature 1 teaspoon vanilla 1 Box -- (1 lb.) powdered -- sugar 2 cups minced pecans Melt chocolate bits on very low heat or over boiling water. Remove from heat. Blend in cream cheese and vanilla. The mixture becomes shiny and seems to separate. Work powdered sugar into chocolate mixture until well blended. (Use electric mixer on low speed if desired.) Chill until firm (several hours or overnight.) Place half of candy in an 18" piece of waxed paper. Using hands, roll it into a log about 1 1/2 inches in diameter. Unwrap and roll the log in pecans. Repeat for other half. Chill until firm. Slice into 1/2 inch thick rounds for serving. Store in the refrigerator. Makes 2 pounds of candy. NOTES : VARIATIONS: Roll teaspoonfuls into balls and roll in chopped nuts or grated milk chocolate. When still warm, drop by teaspoonfuls onto waxed paper and top with whole nuts, cherries or dried fruits. Substitute butterscotch bits for chocolate bits. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Coconut Dream Pie Recipe By : Jell-O Ad Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip Whipped Topping Mix 3 cups cold milk 1 package Jell-O Brand Coconut Cream Flavor Instant -- (4 Serving size) -- -- Pudding and Pie Filling 1 package Jell-O Band Chocolate Flavor Instant -- (4 serving size) -- Pudding and -- Pie Filling 1 Baked 9" pie shell -- cooled Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Measure 2 cups of the topping and set aside. Add 1 cup milk and the coconut pudding mix to the remaining topping. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer. Repeat with remaining topping, milk and chocolate flavor pudding mix. Spoon carefully over coconut filling. Garnish with mandarin orange sections, if desired. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Date-Coconut Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped dates 1 cup hot water 1 3/4 cups flour 3 tablespoons cocoa 1 teaspoon baking soda 1 cup butter or margarine -- softened 1 cup sugar 2 teaspoons vanilla 2 Eggs 6 ounces semisweet chocolate pieces 1/2 cup flaked coconut Cover dates with water in small bowl; set aside. Stir together flour, cocoa and baking soda; set aside. Cream butter, sugar and vanilla until well blended. Stir in flour mixture alternately with reserved dates and water until well blended. Pour into greased and floured 13x9x2 inch baking pan. Sprinkle with remaining chocolate pieces and the coconut. Bake in preheated 350 degree oven 40 minutes or until pick inserted in center comes out clean. Cool on rack. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Lemon Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups flour 1/2 teaspoon baking soda 1/2 cup butter or margarine -- softened 1 cup packed brown sugar 1/2 teaspoon salt 3 Eggs 9 ounces semisweet chocolate -- grated, see note Grated peel of 1 lemon 1/2 cup sour cream Stir together flour and baking soda; set aside. Cream butter, sugar and salt until fluffy. Beat in eggs one at a time until well blended. Stir in chocolate and lemon peel. Stir in flour mixture alternately with sour cream until well blended. Pour into greased and floured 9x5x3 inch loaf pan. Bake in preheated 350 degree oven 60 minutes or until pick inserted in center comes out clean. Cool pan on rack 10 minutes, then turn out on rack top side up to cool. NOTE: To grate chocolate break in pieces and grate in blender or rotary grater. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Nut Bars Recipe By : Bisquick® Ad Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick® baking mix 1 cup chopped walnuts 1/2 cup granulated sugar 2 Eggs 1/3 cup margarine or butter -- softened 2 teaspoons vanilla 1 cup chocolate fudge ice-cream topping -- at room temperature Heat oven to 350 degrees. Mix all ingredients except ice-cream topping. Spread 2 cups of the dough evenly in bottom of ungreased jelly roll pan; spread with ice-cream topping. Drop remaining dough by very scant teaspoonfuls evenly onto topping. Bake until golden brown, 20 to 25 minutes; cool. Cut into bars, about 1 1/2 x 1 1/4 inches. Makes 48 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Nut Mousse Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces sweet cooking chocolate -- melted and cooled 1/4 cup finely chopped nuts 4 Eggs -- separated 1/8 teaspoon salt Whipped cream -- optional Chocolate Curls -- optional Combine chocolate and nuts; set aside. Beat egg whites and salt in large bowl of mixer at high speed until stiff but not dry; set aside. Beat egg yolks in small bowl of mixer until thick and lemon-colored, then stir in chocolate-nut mixture. Fold into whites until very well blended. Spoon into 4 individual dessert dishes. Chill at least 2 hours. Serve with dollop of whipped cream garnished with chocolate curls. Makes 4 servings. CHOCOLATE CURLS: Hold wrapped square or bar of semisweet, sweet or milk chocolate in hands to warm slightly. Unwrap and with vegetable peeler or small sharp knife shave chocolate in long thin strokes to form curls. Shave directly onto dessert. (NOTE: unsweetened chocolate can be used but is more brittle and harder to shave.) Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Oatmeal Cupcakes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cup Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/4 Cup Butter -- softened 1 Cup Sugar 2 Eggs 1 Teaspoon Vanilla 3 Unsweetened Chocolate Squares -- melted and cooled 2/3 Cup Buttermilk 1/2 Cup Rolled Oats -- quick cooking Frosting Stir together flour, baking powder, baking soda and salt; set aside. Cream butter, granulated sugar, eggs and vanilla until fluffy. Stir in chocolate until well blended. Stir in flour mixture, alternately with buttermilk until well blended. Stir in oats. Place sixteen 1 1/2" paper baking cups on cookie sheet and fill cups with batter. Bake in preheated 375 degree oven 12 minutes or until pick inserted in center comes out clean. Cool, frost each with 1 Tbsp. frosting and nuts if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Pistachio Dream Pie Recipe By : Jell-O Ad Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip Whipped Topping Mix 3 cups cold milk 1 package Jell-O Brand Chocolate Flavor Instant -- (4 serving size) -- Pudding and -- Pie Filling 1 package Jell-O Brand Pistachio Flavor Instant -- (4 serving size) -- Pudding and -- Pie Filling 1 Baked 9" pie shell -- cooled Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Measure 2 cups of the topping and set aside. Add 1 cup milk and the chocolate pudding mix to the remaining topping. Blend; the beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer. Rinse bowl and beaters before preparing pistachio pudding. Repeat with remaining toping, milk, and pistachio pudding. Spoon carefully over chocolate filling. Garnish with chocolate curls, if desired. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate-Vanilla Ripple Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1 Egg 1/2 cup butter -- softened 4 ounces semi-sweet chocolate -- melted 1/2 cup sifted confectioner's sugar 2 teaspoons milk To make chocolate portion, blend sugar and egg in top of double boiler. Heat, stirring constantly, until mixture is amber colored. Remove from heat; add butter and chocolate. Stir occasionally until butter melts. Chill until of spreading consistency. Spread chocolate frosting on top and sides of cooled cake. Then combine confectioners sugar and milk and beat until smooth. Spread lightly over chocolate frosting on top of cake. With spatula, lightly draw lines as desired to form design. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Plum Pudding Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple -- chopped 1/2 cup suet -- chopped 1/2 cup molasses 2 Eggs -- well beaten 1/2 cup milk 2 cups sifted flour 1/4 cup figs -- chopped 1/2 cup raisins 1/2 cup currants 1/4 cup citron -- sliced 1/4 cup candied cherries -- quartered 1 tablespoon candied orange peel -- chopped 1/4 cup almonds -- blanched and -- chopped 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon soda 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/2 teaspoon nutmeg Combine apple, suet, molasses, eggs, and milk. Sift flour once, measure. Mix 1/2 Cup flour with fruit and nuts. Combine remaining flour, baking powder, salt, soda, and spices, and sift again. Add to molasses mixture. Add fruit. Turn into well-greased molds, filling 2/3 full., Cover tightly. Steam 3 hours. Serve hot with hard sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Rolled Oats Cookies, 1980 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Christmas Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups brown sugar 6 eggs 6 cups rolled oats -- Old Fashioned 6 cups all-purpose flour 3 cups nut meat 3 cups raisins 1 1/2 cups cannied mix fruit 1 1/2 cups milk 3 teaspoons baking soda 3 teaspoons cinnamon 1 1/2 teaspoons vanilla 3/4 teaspoon salt Beat eggs until light add sugar and beat, add shortening and beat into first mixture. Add flour, cinnomon, salt and vanilla. Add and mix well. Add raisins. Dissolve soda in milk. Stir quickly into mixture. Add rolled oats, nuts and fruit and mix well. Drop from teaspoon on greased cookie sheet. top with red and green cherries, nuts and dates. Bake for 15 minutes at 375 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Wreath Frozen Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Christmas Salads & Salad Dressings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cream cheese -- softened 1 cup mayonnaise 1/2 cup maraschino cherries -- red, halved 1/2 cup maraschino cherries -- green, halved 20 ounces crushed pineapple -- drained 1/2 cup chopped pecans 2 cups miniature marshmallows 1 cup whipping cream -- whipped Combine cream cheese and mayonnaise. Mixing well, stir in cheries, pineapple, peacans and marshmallows. Fold in whipped cream. Pour into 8 cup ring mold. Freeze. YUeild 8 to 10 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chrsitmas Wreaths Recipe By : The Times Magazine/ Oct. 23, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Candy Christmas Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup light corn syrup 3 tablespoons sugar 3 tablespoons butter green food coloring 2 1/4 cups corn flakes red cinnamon candies shredded coconut Combine corn syrup, sugar and butter in a saucepan. Bring to a boil over medium heat. Stir constantly. Continue boiling for 5 minutes, stirring constantly. Remove from heat and aed a few drops of food coloring at a time until the mixture is about the color green that you want. Remember, you are trying to simulate the color of a Christmas evergreen wreath. Now stir the warm syrup into the dry corn flakes. Stir until well comvbined. Now drop by the teaspoons onto waxed paper. You want to make little round wrieaths. They can be as small as an inch or you can use all the mixture and make one hugh wreath to use as a centterpeace-dessert. Decorate you wreaths with cinnamon candies to look life ornaments or hooly berries. You also may spinkle on shredded coconut to look life snowy branches. Let coolk to harden. Yield": This will depend on what size wreaths you make. You might get one big one or lots of tiny ones. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chunky Peanut Butter Chews Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 3/4 cup Karo light corn syrup -- or dark 3/4 cup Skippy Super Chunk peanut butter 6 cups favorite ready-to-eat breakfast cereal Line 13x9x2 inch baking pan with foil; grease foil. In 3-quart saucepan stir sugar and corn syrup. Stirring occasionally, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until smooth. Add cereal; stir to coat well. Press evenly into pan; cool. Remove from pan; cut into squares. Store in tightly covered container. Makes 4 dozen (1 1/2") squares Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chutney Dressing Recipe By : Barbara Price Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup vegetable oil 1/4 cup chutney 2 tablespoons vinegar 1/2 teaspoon onion salt Shake all ingredients in tightly covered container. Good on spinach tossed salad or other salads. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Cookies Recipe By : Ad Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Cookies & Brownies Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 1/2 teaspoon ground cinnamon 2/3 cup packed brown sugar 1/2 cup margarine or butter -- softened 1 Egg 2 teaspoons ground cinnamon 1 teaspoon vanilla 2 1/2 cups bisquick® baking mix Heat oven to 375 degrees. Mix sugar and 1/2 Tsp. cinnamon; reserve. Mix brown sugar, margarine, egg, 2 tsp. cinnamon and the vanilla. Stir in baking mix. Drop dough by rounded teaspoonfuls bout 2" apart onto ungreased cookie sheet. Flatten with glass dipped in reserved sugar-cinnamon mixture. Bake until edges are light brown, 8 to 10 minutes. Makes about 3 1/2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin English Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups enriched flour -- unsifted, up to 4 2 packages dry yeast 2 tablespoons ground cinnamon 1 Cup milk 1/4 cup water 1/2 cup seedless raisins 2 tablespoons sugar 2 tablespoons oil 1 teaspoon salt Corn meal Butter Stir together 1 1/2 cups flour, yeast and cinnamon. Heat milk, water, raisins, sugar, oil and salt over low heat until very warm (120 to 130 degrees). Add warmed ingredients to flour-yeast mixture and beat until smooth, about 1 minute by hand. Stir in more flour to make a soft dough. Turn out onto lightly floured board and knead until manageable, about 3 minutes. Cover dough with bowl or pan and let rest 30 minutes. Sprinkle corn meal on flat surface. Place dough on corn meat and roll out to 1/2" thick. Cut into circles with 3 or 4 inch cutter. Sprinkle corn meat on top of muffins. Let rest about 30 minutes or until lightly raised. Bake on a preheated electric griddle at 350 degrees; or on a preheated medium-hot Teflon coated griddle; or on a preheated medium-hot skillet that has been sprinkled with corn meal, 15 to 18 minutes on each side. Watch carefully - see that they do not burn. When cool, split, toast and butter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Citrus Seafood Stew Recipe By : Meredithh Corpotation 1998 Serving Size : 4 Preparation Time :0:00 Categories : Florida Cuisine Shrimp Soups & Stews Seafoods Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces red snapper fillets -- skinless 4 ounces medium shrimp -- peeled and deveined 14 1/2 ounces stewed tomatoes -- canned 14 1/2 ounces chicken broth -- canned 1/2 cup long-grain rice 2 teaspoons chili powder 2 cloves garlic -- minced 3/4 cup frozen orange juice concentrate 2 cups frozen pepper stir-fry begetables Thaw fish and shrimp, if frozen. Rinse fish and shrimp. Cut fish into 1-inch pieces. Set aside. In a large saucepan combine undrained tomatoes and chicken broth. Bring to boiling. Add uncooked rice, chilli powder, and garllic. Return to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally. Add fish, shrimp, concentrate, and frozen pepper mixture. Return to boiling; reduce heat. Cover and simmer gently for 3 to 5 minutes or until fish flakes easily and shrimp turn pink. Garnish with Flordial orange slices and sprigs of fresh oregano, if desired. Source: Special Advertising Section for Florida Citrus. - - - - - - - - - - - - - - - - - - NOTES : Stock your freezer with frozen flordia orange juice concentrate, seafood and stir-fry begetables so you'll always have the makings on hand for this speedy supper. * Exported from MasterCook * Citrus Soother Recipe By : Meredith Corporation 1998 Serving Size : 4 Preparation Time :0:00 Categories : Florida Cuisine Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups orange juice 1 cup grapefruit juice 1/4 cup honey 1 cinnamon stick -- 3 inches long In a medium saucepan combine orange juice, grapefruit juice, honey, and cinnamon. Heat, stirring occasionally, just until warm (do not boil). Remove cinnamon with slotted spoon; discard. Serve warm. If desired, garnish with Florida orange slicess. Source: Special Advertising Section for Florida Citrus. - - - - - - - - - - - - - - - - - - NOTES : For a festive touch, twist Flordia orange peel strips around cinnamon stick and use for stirrers. * Exported from MasterCook * Clam Dig Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream 4 teaspoons clam nectar -- (omit if can clams -- are used) 3 tablespoons chopped chives or minced green onion 3 tablespoons crumbled blue cheese 2/3 cup minced steamed clams -- fresh or canned, -- drained 1/4 teaspoon salt -- (omit if canned -- clams are used) 1 dash white pepper 12 slices rye or whole wheat bread Butter or margarine -- softened 6 Lettuce leaves Mix sour cream and clam nectar. Add chives or onion, blue cheese, clams, salt and pepper and mix well. Flavor improves if mixture stands a few hours. Butter bread lightly. Spread clam mixture liberally on 6 slices. Cover with lettuce leaves. Close sandwiches with remaining bread. Makes 6 sandwiches. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Classic Potato Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Salads & Salad Dressings Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Hellmann's Real Mayonnaise 2 tablespoons vinegar 1 1/2 teaspoons salt 1 teaspoon sugar 1/4 teaspoon pepper 4 cups cooked -- cubed, peeled -- potatoes 1 cup sliced celery 1/2 Chopped onion 2 Hard-cooked eggs -- chopped In large bowl stir first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cobbler Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 1 cup flour 1 cup sugar 1 Cup milk 2 teaspoons baking powder salt Fruit of your choice Melt butter in Pyrex dish. Make batter with flour, sugar, milk, baking powder and salt. Pour batter over melted butter. Pour fruit on top. Bake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocoa Butter Icing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Powdered sugar 1 stick butter -- softened 2/3 cup cocoa 1 teaspoon instant coffee 1/4 cup boiling water 1 teaspoon vanilla Sift sugar, add cocoa and mix well, add softened butter - cream well. Add 1/4 cup boiling water to instant coffee. Add coffee to creamed mixture and blend throughly. Ice only after cake is totally cold. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocoa Fudge Recipe By : Off a can of Cocoa Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup cocoa 3 cups sugar 1/8 teaspoon salt 1 1/2 cups milk 1/4 cup butter 1 teaspoon vanills Combine cocoa, sugar and salt in a large saucepan. Add mmilk gradually, mix thoroguly, bring to a bubbly boil on high heat. Stirring continuously. Reduce heat to medium, and continue to bo9il the mixture without stirring until a small amount of mixture forms a soft ball when dropped into cold water. Remove from heat. Add butter and vanilla. Do not stir allow fudge to cool at room temperature until it reaches 100 degrees. Beat by hand or with portable exlectric mixer until the fudge thickesn and loses some of its gloss. quickly pour and spread fudge in lightly buttered 8x8x2 inch pan. cool and cut into squares. Yield: about 3 dozen squares - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocola Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick oleo 1/2 cup crisco 3 tablespoons coco 1 cup coke cola 2 cups flour 2 cups sugar 1/4 teaspoon salt 2 Eggs -- beat by hand 1/2 cup buttermilk 1 1/2 cups miniature marshmallows 1 teaspoon vanilla In saucepan place oleo, crisco, cocoa and coke. Simmer till all ingredients are well dissolved. Sift flour and salt together, add sugar. Mix well. Beat eggs, add buttermilk, soda, miniature marshmallows and vanilla. Mix all ingredients together by hand. Bake at 350 degrees for 30 to 40 minutes till done. NOTE: You can put marshmallows in hot mix to dissolve some, just before putting all ingredients together. ICING: 1 Stick oleo 3 Tbsp. coco 1/2 Cup cocoa cola In sauce pan put all ingredients and simmer on stove top 5 to 8 minutes. Add 1 box of powdered sugar, mix well. Pour over cake while hot. Cut in squares to serve. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cups sugar 4 cups flour 1 teaspoon salt 5 teaspoons baking powder 1 1/8 cups milk or water 10 Egg whites 1/2 teaspoon orange extract 1 teaspoon vanilla extract Cream butter and sugar. Sift flour, salt and baking powder together; add alternately with milk. Beat egg whites until stiff and fold into dough. Add flavoring. Line square cake pans and grease well. Pour butter in and bake in moderate oven (350 degrees) until done. Frost with Plain Coconut Icing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Carrot Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups flake coconut 1 1/2 cups shredded carrots 1/2 cup mayonnaise 1/4 cup raisins 2 tablespoons lemon juice 1/2 teaspoon ground ginger Combine all ingredients in a bowl; mix well. Chill. Serve on crisp lettuce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Chutney Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Coconut Flakes 1 Medium Onion -- grated 1 Teaspoon Lemon Rind -- grated 1 Tablespoon Vinegar 1/2 Teaspoon Chili Powder Pinch Saffron -- optional Mix all ingredients. Makes 3/4 Cup. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Cream Jumbles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sifted flour 2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 2 Eggs -- well beaten 1 cup heavy cream 3/4 cup Baker's Coconut -- Premium shred Sift flour once, measure, add baking powder and salt, and sift again. Add sugar gradually to eggs. Add flour alternately with cream, mixing well. Add coconut. Chill. Roll 1/4 inch thick on slightly floured board. Dredge with sugar. Cut with large round cutter. Bake in hot oven (425 degrees) 13 to 15 minutes. Makes 2 dozen 3 1/2" jumbles. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Drop Cookies Recipe By : Sarah Spivey Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar -- sifted 3 egg whites -- beaten 1 teaspoon vanilla 1 1/4 cups coconut Sift sugar. Beat egg whites until stiff; add sugar very slowly, beating constantly. fold in vanilla and coconut. Drop batter from teasppon onto a well greased and floured cookie sheet. Bake at 300 degrees about 30 minutes. Yield about 50 - 1 1/2" cookies - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Layer Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter 1 cup sugar 3 Eggs -- unbeaten 1/3 cup milk 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, alternately with milk, a small amount at a time. Beat well after each addition. Add vanilla. Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes. Double recipe to make three 10 inch layers. Spread Seven Minute Frosting between layers and on top and sides of cake. Sprinkle each layer and outside of cake thickly with Baker's Coconut, Southern Style, while frosting is still soft. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks butter 1/2 cup vegetable shortening 3 cups sugar 6 eggs 1/2 teaspoon almond extract 1 teaspoon coconut flavoring 3 cups all-purpose flour 1 cup milk 1 can coconut flakes Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, breating well after each addition. Add flavorings and mix well. Aleternately flour and milk, beating after each addition. Stir in coconut. Spoon batter into 10 inch greased tube pan or bundt pan. Bake at 350 degrees for 1 hours and 15 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Pudding Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (2-layer size) 1 package vanilla instant pudding & filling -- or coconut cream -- (4-serving size) 4 Eggs 1 cup water 1/4 cup oil 1 1/3 cups Baker's Angel Flake coconut 1 tablespoon honey -- heated Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes. Set aside 1/4 cup coconut for garnish. Stir remaining coconut into batter. Pour into a greased and floured 10" tube pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack. Brush top of cake with honey; sprinkle with reserved coconut. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut Vanities Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted flour 1 1/2 teaspoons baking powder 4 tablespoons butter 1 cup sugar 1 Egg -- unbeaten Grated rind 1 orange 1/4 cup milk 1/2 cup orange juice 4 tablespoons sugar 1 Egg white -- stiffly beaten Baker's Coconut Southern Style Sift flour once, measure, add baking powder and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat until light and fluffy. Add orange rind. Add flour, alternately with milk and orange juice, a small amount at a time. Beat after each addition until smooth. Pour into greased pan, 14x9 1/2". Cover with thin layer of meringue made by beating sugar into egg white. Sprinkle with coconut. Bake 25 minutes in moderate oven (350 degrees). Cool. Cut into diamond-shaped pieces. Makes 24 cakes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut-Macaroon Squares Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Cookies & Brownies Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick baking mix 1/4 cup sugar 1/2 cup margarine or butter -- softened 1/4 teaspoon almond extract 1 cup chopped walnuts 1/2 teaspoon almond extract 1 can sweetened condensed milk -- (14 oz.) 1 package semisweet chocolate chips -- (12 oz.) 1 package flaked coconut -- (7 oz.) Heat oven to 350 degrees. Mix baking mix, sugar, margarine and 1/4 tsp. almond extract. Press in ungreased rectangular pan, 13x9x2 inches. Bake until light brown, 12 to 15 minutes. Mix walnuts, 1/2 tsp. almond extract, milk and coconut. Spread over baked layer. Bake until golden brown, about 20 minutes. Immediately sprinkle chocolate chips evenly over top. Cover with cookie sheet and let stand until chips are melted, 4 to 5 minutes; spread carefully. Cool; cut into about 1 1/2" squares. Makes 48 squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coconut-Pecan Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup evaporated milk 1 cup sugar 3 Slightly beaten egg yolks 1/2 cup butter 1 teaspoon vanilla 1 1/3 cups Baker's angel flake coconut 1 cup chopped pecans Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cool until thick enough to spread; beat occasionally. Makes 2 1/2 cups Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cold Corned Beef for St. Patrick's Day Recipe By : The Kitchen Cabinet Serving Size : 8 Preparation Time :0:00 Categories : Holiday Beef & Veal Family & Friends Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds corned beef brisket -- or bottom round 1 medium onion -- chopped 1/4 teaspoon garlic powder 1/4 teaspoon liquid hot pepper seasoning 1 teaspoon dill weed 3 bay leaves -- dry 2 sticks cinnamon -- 3 inches long 5 cloves 1 orange -- unpeeled, -- thinly sliced Place corned beef in a 6 to 8 quart pan; add 2 quarts water. Coiver and bring to a boil over high heat, then reduce heat and simmer for 30 minutes. Taste water; if it's too salty, drain beef, discard water, and add 2 quarts more water to pan. Add onion, garlic powder, hot pepper seasoning, dill weed, bay leaves, cinnamon sticks, cloves and orange slices to pan. Cover and simmer until meat is tender when pierced (2 1/2 to 3 hours). Remove from heat and let meat cool slightly in borth, then cover and refrigerate until next day. To serve, remove meat from broth. Cut across the grain into thin slices. Preparation and cooking time: about 3 1/2 hours. - - - - - - - - - - - - - - - - - - NOTES : Simmer this corned beef ahead, then chill it in the cooking broth and serve cold for fasndwiches or on a buffet platter. * Exported from MasterCook * Cold Pock Pickles Recipe By : Margaret Gibbs Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cucumbers 1 gallon vinegar 1 cup sugar 1 Cup salt Wash cukes, dry well and pack into jars. Mix vinegar, sugar, and salt, stir to dissolve well. Pour over cukes and seal jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cole Slaw #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium head cabbage 1 medium onion -- chopped 2 tablespoons vinegar 1/4 cup sour or heavy cream 1/4 cup salad dressing 1/4 teaspoon salt 1/2 teaspoon dry mustard 1 1/2 teaspoons sugar Mix all ingredients. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cole Slaw #2 Recipe By : Connie Costello Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds cabbage 1 Bell pepper 2 Onions 2 cups sugar 1 Cup oil 1 cup vinegar 2 tablespoons sugar 1 tablespoon celery seed 1 tablespoon salt Cut cabbage, pepper and onions. Sprinkle 2 cups sugar over mixture. Combine oil, vinegar, 2 Tbsp. sugar, celery seed and salt in sauce pan. Bring to a boil. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Company Rice Recipe By : Mrs. Donald Tuttle, Ormond Beach, Florida Serving Size : 8 Preparation Time :0:00 Categories : Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked regular rice 1 cup chopped onion 1/2 cup butter -- melted 1/2 cup seedless raisins 1 can sliced mushrooms -- drained (4 oz.) 2 cans consomm‚ -- (10 1/2 oz. each) 1/2 cup chopped peanuts 1/2 cup chopped celery Lightly brown rice and onion in butter. Combine rice mixture, raisins, mushrooms, consomm‚, peanuts, and celery; mix well. Pour into a 2 quart casserole. Bake uncovered at 350 degrees for 50 to 60 minutes or until rice is done. Yield: 8 - 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Confetti Pea Salad Recipe By : ad Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen green peas -- thawed (10 oz.) 1 container Borden Sour cream -- (8 oz.) 6 slices bacon -- cooked and crumbled 6 Green onions -- sliced 1 jar chopped pimiento -- well drained (2 -- oz.) 1 teaspoon Beau Monde seasoning or seasoned salt Lettuce leaves -- (optional) In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors. Stir before serving. If desired, serve on lettuce. Refrigerate leftovers. Makes 8 to 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Consomine Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can consomme 1 onion -- chopped 1 teaspoon paprika 1 teaspoon salt 1 package frozen butter beans 1 cup rice Braise chopped onions in a little butter or bacon grease. Add soup and water to measure 2 cups. Add paprika and salt. Add frozen butter beans, boil then add rice. Lower heat, cover and simmer till done. About 20 to 25 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cooked Dressing for Frozen Fruit Salad Recipe By : Mary McKinnon Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten until light 2 tablespoons flour 2/3 cup sugar Juice of 1 lemon juice of 1 orange 1 cup pineapple juice 1/2 cup whipped cream -- or cool whip Blend eggs, sugar and flour in double boiler. Gradually add juice, cook until thickened then cool. top salad with this and then put a little whipped cream on top of this. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cooked Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 stick butter 1/4 cup corn syrup 1/2 cup can milk Salt to taste Stir and cook on low heat until it boils. Cook one minutes. Add vanilla and beat. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cookie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 4 tablespoons cocoa 1 stick butter 1/2 large can milk 3 cups oatmeal Blend sugar and cocoa together. Cook milk and butter together for 2 minutes after boiling point reached. Blend cocoa mixture with butter mixture. Add oatmeal. VARIATIONS: Add nuts, chocolate morsels, vanilla, rice crispy, coconut, peanut butter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Copenhagens Recipe By : The Army Times Magazine/Nov. 13, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Family & Friends Appetizers & Hors d'Oeuvres Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces waterchestnuts -- canned, drained 48 tiny shrimp 1/4 cup mayonnaise 1 tablespoon chopped parsley 1/2 teaspoon lemon juice With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp. Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise mixture on each chestnut round, secure a shrimp to the top with a toothpick. Yield: Serves 16 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Copper Carrot Pennies Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds carrots 1 medium onion 1 teaspoon salt Cook carrots in salty water until tender. Drain and cool. Slice onion and set aside. SAUCE: 1 Can tomato soup 1/2 Cup salad oil 3/4 Cup vinegar 2/3 Cup sugar 1 Tsp. Worchestershire sauce 1 Tsp. salt Pepper Blend sauce and pour over carrots. Add onions. Refrigerate. Keeps 2 - 3 weeks. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Copper Pennies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds carrots -- sliced in 1/4" -- rounds (4 1/2 cups) 2 medium onions -- thinly sliced and -- separated into -- rings 1 medium green pepper -- cut into very thin -- strips 1 can condensed tomato soup 3/4 cup vinegar 2/3 cup sugar 1/2 cup cooking oil 1 teaspoon Worcestershire sauce 1 teaspoon prepared mustard 1/2 teaspoon salt Cook carrots in a small amount of water until just tender, about 8 to 10 minutes. Drain. Combine with onion and green pepper in a large bowl. Stir together remaining ingredients; pour over vegetables. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade. Serve in a lettuce-lined bowl. Return leftovers to marinade and keep in refrigerator. Makes 5 cups Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn 'n Bacon Sticks, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bisquick baking mix 1/2 pound bacon -- crisply fried and -- crumbled 8 ounces cream-style corn -- canned 1/4 cup margarine or butter -- melted 1/4 teaspoon garlic salt Heat oven to 450 degrees. Mix baking mix, bacon and corn until soft dough forms; beat vigorously 30 seconds. Turn onto cloth-covered board well dusted with baking mix. Knead 5 times. Roll into rectangle, 12x6 inches. Cut dough lengthwise into halves with knife dipped in baking mix. Cut each half into sixteen 3/4" strips. Place in ungreased jelly roll pan. Mix margarine and garlic salt; brush strips with half of the mixture. Bake until golden brown, about 12 minutes. Brush strips with remaining margarine mixture. Serve hot. Makes 32 appetizers. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Beef and Cabbage Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can corned beef brisket, canned 1 onion 1 large can tomatoes 1 water -- tomato can size 1 bay leaf -- or 2 pepper pods salt and pepper -- to taste dash garlic powder 5 potatoes -- cubed 1 medium cabbage -- cut in wedges 1 tablespoon fat Fry corned beef in skillet, remove than fry cabbage , remove in and fry onion a few minutes than add corned beef back in a fry for a few minutes more. Put onions and corned beef in a large pot, add tomatoes, water, bay leaves, a few pepper pods, salt and pepper, and a dash of garlic powder. Let cook for 30 minutes over medium heat. Add potatoes and cook another 30 minutes. Add cabbage and cook until cabbage is done. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with cornbread. NOTES : An old family recipe from before WWII. * Exported from MasterCook * Corn Beef Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces macaroni 12 ounces corned beef brisket, canned -- cubed 1 can cream of chicken soup 1 cup milk -- optional 1/2 cup chopped onions 1 cup bread crumbs -- buttered, OR 1 cup potato chips -- crushed Cook macaroni in boiling salted water, drain and rinse. Set aside. Combine all remaining ingredients except bread crumbs. Alternate beef mixture with layers of macaroni in greased 2 quart casserole. Top with buttered bread crumbs or crushed potato chips. Bake at 350 degrees for 1 hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Bread #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sifted flour 2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon soda 2 tablespoons sugar 1 cup yellow corn meal 3 tablespoons shortening -- melted 1 1/4 cups sour milk 2 Eggs -- well beaten Sift flour once, measure, add baking powder, salt, soda, and sugar, and sift again. Add corn meal. Combine milk and eggs. Add to dry ingredients, mixing well. Bake in greased shallow pan in hot oven (425 degrees) 40 minutes, or until done. May also be baked in corn stick pans. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Bread #2 Recipe By : Mrs. Blanch F. Tosch, Reinhardt Club Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal 2 tablespoons shortening 1 1/2 cups boiling water 1/2 teaspoon soda 1 cup buttermilk 2 Eggs 2 teaspoons baking powder 1 teaspoon salt Mix cornmeal and shortening. Pour boiling water over the mixture, stirring briskly. Add balance of ingredients and beat thoroughly. Pour into a hot well greased pan and dust with flour. Bake to a golden brown color with oven at 450 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Bread Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 stalks celery 1 large onion 1 egg -- hard boiled cornbread stuffing mix -- from store 1 cornbread -- homemade 1 apple trimmings from turkey neck turkey livers poultry seasoning Mix a little of the cornbread stuffing mix with cornbread. Cut up apple, celery and onion and add to mix. Place cooked turkey neck trimmings and liver in cornbread mix. Add poultry seasoning and bake in dish alone. - - - - - - - - - - - - - - - - - - NOTES : For cornbread do not use any flour, use cornmeal only. * Exported from MasterCook * Corn Casserole Recipe By : Joanne Wakefield Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Vegetables Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn, cream-style 1/4 teaspoon pepper 1 cup dry bread crumbs -- med. fine 1 cup milk 2 tablespoons chopped green bell pepper 1 teaspoon salt 4 ounces cheddar cheese -- cut in strips 3 slices bacon -- cut into 1 1/2" leng Combine first 6 ingrediens. Pour into 10x6x2" baking dish. Arrage alternate pieces of bacon and cheese across top. Bake at 325 degrees for 1 hour. - - - - - - - - - - - - - - - - - - Serving Ideas : Great with lobster, steak or ham. * Exported from MasterCook * Corn Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 Egg 1/3 cup milk Line microwave muffin pans with two paper liners each. In medium bowl mix all ingredients just until particles are moistened. Fill cups half full. Place on turntable in microwave. Microwave at High (100%) until tops spring back when touched lightly. If not using turntable rotate once. Remove from cups to wire rack. Moist spots will dry during cooling. Repeat with any remaining muffins. Wrap, label and freeze no longer than 1 month. To serve, unwrap desired number of muffins. Microwave at High (100%) 15 to 30 seconds per muffin, or until warm to the touch. Let stand 3 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pone Recipe By : Orene McClellan, Country Home Demonstration Agent Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn meal 1 1/2 teaspoons salt 2 teaspoons melted fat Boiling water Sweet milk Sift meal, add salt, and mix well. Scald meal with just enough boiling water to barely moisten meal and hold it together. Add sufficient milk to make a very thick batter. Shape into cakes or pones. Place in a well-greased pan and bake for 30 minutes with oven at 450 degrees. VARIATIONS Crackling Bread: Add 1/2 cup crackling broken into bits. Form two large pones for baking, and serve broken into smaller pieces. Hush Puppies: Make corn pones into cakes (1 1/2" x 2" x 1") and fry in hot fat one-half inch deep in pan, until golden brown. One-half cup of chopped onion added to the recipe adds an interesting flavor. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding Recipe By : Skip Winnette Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Vegetables Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1/4 cup flour 2 teaspoons salt 3 eggs 1 1/2 tablespoons sugar 1 3/4 cups milk 3 cups fresh corn -- or frozen, chopped Melt butter in saucepan, stir in flour, salt and sugar. Cook until bubbly, add milk and cook until thick. Stir in corn. Stir in eggs, beaten until frothy. Pour into well-buttered casserole. Bake, sitting in a pan of water to dudding level, at 350 degrees about 45 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Relish Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ears fresh corn -- about 7 quarts water 1 small head of cabbage -- chopped 1 cup chopped onions 1 cup chopped green bell pepper 1 cup chopped sweet red pepper 1 cup sugar -- up to 2 cups 2 tablespoons dry mustard 1 tablespoon celery seeds 1 tablespoon mustard seeds 1 tablespoon salt 1 tablespoon ground turmeric 1 quart vinegar -- 5% acidity 1 cup water Remove husks and silks from corn just before cooking. Bring 7 quarts water to a boil; add corn. Bring water to a second boil; boil 5 minutes. Cut corn from cob, measuring about 2 quarts of kernels. Combine corn kernels and remaining ingredients in a large saucepan; simmer over low heat 20 minutes. Bring mixture to a boil. Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. process in boiling-water bath for 15 minutes. Yield: about 6 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn-Rice Casserole Recipe By : Mrs. Sam S. Levine, Bringham, Alabama Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Rice Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped celery 1 cup chopped onion 3/4 tablespoon butter -- melted 2 cups cooked regular rice 1 can whole kernel white corn -- drained (16 oz.) 1/4 cup slivered almonds 1 Cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients; spoon into a 2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn-Zucchini Medley Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sweet cream butter 1/4 cup chopped onion 2 cloves garlic -- crushed 2 large zucchini -- thinly sliced 2 cans vacuum-pack golden whole kernel corn with -- (12 oz.) -- sweet -- peppers 1/2 teaspoon dill weed In large skillet melt butter. Add onion, garlic and zucchini; saute until zucchini is tender. Stir in corn and dill weed. Heat through. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corned Beef Hawaiian Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can corned beef -- cut into 6 slices -- (12 oz.) 1/2 cup packed brown sugar 1/4 cup Bisquick baking mix 2 tablespoons soy sauce 1 can pineapple chunks -- drained (reserved -- syrup) (20 oz.) 8 Green onions -- with tops, cut into -- 1" pieces 1 Green pepper -- cut into 1" pieces 1 clove garlic -- crushed Heat oven to 375 degrees. Overlap corned beef slices lengthwise down center of ungreased rectangular baking dish, 10x6x1 1/2 inches. Mix brown sugar, baking mix and soy sauce in 2 quart saucepan until smooth. Gradually stir in pineapple syrup, onions, green pepper and garlic. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minutes. Stir in pineapple. Spoon over and around corned beef. Cover and bake until corned beef is hot, 25 to 30 minutes. Serve with hot cooked rice. Makes 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corned Beef Roll Recipe By : Elanor Boyle Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biscuit foundation: 2 cups flour 3/4 teaspoon salt 3 teaspoons baking powder 2 tablespoons shortening -- to 4 tablespoons 2/3 cup milk -- to 3/4 cup *** 2 cups cooked corned beef brisket -- shredded Bisquit: Sift flour, salt and baking powder. Cut or rub in shortening. Add mmilk, stirring only enough to make ingredients hold together. Turn out on lightly floured board. Knead gently for 1/2 minute. Roll or pat to desired thickness. roll out dough into rectangular sheet 1/4" thick. Corned Beef: Shred corned beef with fork. spead on biscuit dough. Roll jelly roll fashion and seal edge. Bake on ungreased baking sheet in 425 degree oven 20-25 minutes. Serve hot with chili. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Breakfast & Brunch Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Bisquick baking mix 1 1/2 cups milk 1/2 cup yellow cornmeal 1 Egg Beat all ingredients with hand beater until smooth. For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease griddle if necessary.) Cook until pancakes are dry around edges. Turn; cook other side until golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Pie #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Dallas Times Herald Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 cup Crisco 1 cup plain cornmeal -- do not use -- self-rise 3 Eggs 4 tablespoons milk 4 tablespoons flour 1 teaspoon vanilla 2 unbaked pie shells Combine all ingredients, except pie shells, and mix well. Pour into pie shells and bake at 350 degrees until toothpick inserted into pies come out clean. Mrs. Lee Cleghorn of Greenville Dallas Times Herald; Oct. 27, 1977 MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Pie #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 1/2 cups sugar 3 tablespoons yellow cornmeal 2 tablespoons flour 2 tablespoons melted butter 1 Cup milk 1 teaspoon lemon extract Mix all ingredients together as in making corn bread. Butter pie pans and pour in batter. Bake at 350 degrees. Pie is done when toothpick inserted in center comes out clean. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Sugar Pie Recipe By : Mrs. R. Almanza of Dallas Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Dallas Times Herald Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soft butter 1 cup sugar 3 Eggs 1/2 cup yellow cornmeal 2 tablespoons grated lemon rind 3 tablespoons lemon juice Cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Stir in meal, rind and juice. Blend thoroughly. Bake in pie shell at 400 degrees 10 minutes; reduce heat to 325 degrees and bake 15 more minutes or until filling is set, but not firm. Mrs. R. Almanza of Dallas Dallas Times Herald, Oct. 27, 1977 MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornsticks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 2 teaspoons baking powder 3/8 teaspoon salt 2 tablespoons sugar 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 egg 1/2 cup buttermilk 1 tablespoon finely chopped roasted red pepper -- optional 1. Preheat the oven to 425 degrees. Liberally oil a cornstick mold and set it in the oven to preheat. 2. In a large bowl combine the flour, cornmeat, baking powder, salt, sugar and black pepper. 3. In a small bowl, beat together the oil, eggs and buttermilk. When the oven is throughly preheated pour the liquid ingredients into to dry and mix until blended. Stir in the chopped red pepper. Evenly distruibute about 2 tablespoon of the batter into each depression of the hot cornstick mold and bake for 15 minutes, or until crusty outside and a toothpick insertted in the center comes out clean. 4. Transfer the cooked cornstick to a rack, reoil the mold and reath it for 15 minutes. Repeat the filling and baking process until all the batter has been used. Yeild about 20 cornstickes. - - - - - - - - - - - - - - - - - - NOTES : Use cast iron cornstick mold to make these. The roasted red pepper add flavor and color to this recipe it is equaly good without it. * Exported from MasterCook * Cover Up Icing Recipe By : Ann Moore Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip 1 1/2 cups cold milk 1 package Pistachio pudding mix 1/2 cup coconut 3/4 cup chopped nuts Beat Dream whip, milk and pudding mix until thick. Spread over cake. Sprinkle coconut and nuts over top. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cowboy Steaks With Ranch Beans and Slaw Recipe By : McCall's, Page 143, Sept. 1997 Serving Size : 4 Preparation Time :0:00 Categories : Beans & Peas Beef & Veal Family & Friends Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beans 2 slices bacon -- thick-cut, diced 1 large yellow bell pepper -- cut into 1/2" cubes 1 medium red onion -- finely chopped 15 ounces pinto beans -- drained 1/3 cup barbecue sauce 1/4 cup water Slaw 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon cider vinegar 1 tablespoon poppy seeds 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1 pound coleslaw -- package mix Steaks 1 tablespoon olive oil 4 beef strip steaks -- boneless 1 tablespoon chili powder 1. Beans: In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp. Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent. Stir in the beans, barbecue sauce and water; simmer 3 minutes. Remove from heat; cover, keep warm. 2. Slaw: Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper. Add coleslaw mix and remaining yellow pep and red onion; toss. 3. Steaks: In large skillet, heat oil over high heat. Rub steaks all over with chili powder. When oil is hot, add steaks; cok 2 minutes per side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per side for well-done. Serve with beans and slaw. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab Stuffing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crab meat -- fresh or frozen 1/2 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped green pepper 1/3 cup melted fat or oil 2 cloves garlic -- finely chopped 2 cups soft bread cubes 3 Eggs -- beaten 1 tablespoon chopped parsley 1/2 teaspoon pepper Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt and pepper, cooked vegetables and crab meat; mix thoroughly. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crab-Papaya Appetizer, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large papaya 6 1/2 ounces crabmeat -- drained 1/2 cup mayonnaise 2 tablespoons fresh lime juice 1 tablespoon sugar 1 teaspoon curry powder -- or to taste Cut the papaya in quarters, lengthwise. Remove seeds. Hold a papaya quarter in left hand ... and using a sharp-edged teaspoon scoop up sections of papaya and turn over ... leaving sections in shell. Place pieces of crabmeat between sections. Repeat with remaining quarters. Combine remaining ingredients. Spoon over papaya and crabmeat. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crabmeat Filling Crepes Recipe By : Mrs. A. Corbett Alexander, Swannanoa, North Carolina Serving Size : 1 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped green peppers 2 tablespoons butter 4 tablespoons all-purpose flour 1 cup half and half 1 Egg yolk -- beaten 1 pound crabmeat 1 cup sour cream 2 tablespoons grated Romano cheese Salt and pepper to taste Hollandaise Sauce -- optional, (see -- Sauce section) Basic Crepes -- recipe in this -- section Saut‚ green peppers in butter. Add flour and half and half, stirring constantly, cooking until thick. Add a little of the hot mixture to the egg yolk; then stir back into the mixture in the saucepan. When quick thick, add crabmeat, sour cream and cheese. Season to taste and heat to serving temperature. Spoon over crepes and roll up. Top rolled crepes with hollandaise sauce, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracker Jacks #1 Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown sugar 1/2 cup white sugar 1 cup oleo 1 teaspoon salt 1 teaspoon soda 1 teaspoon butter flavoring 6 quarts popcorn 1 cup raw peanuts Cook sugars and oleo for 5 minutes (In microwave, at medium), cook slowly. Remove from heat and add salt, soda and butter flavoring. Pour over popcorn and peanuts. Bake 1 hour at 200 degrees. Stir every 15 minutes. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cracker Jacks #2 Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 quarts popped pop corn raw peanuts 2 cups brown sugar 1 cup karo syrup 1 cup butter 1 teaspoon soda 1 teaspoon salt 1 teaspoon butter flavor In saucepan cook brown sugar, Karo syrup and butter for about 5 minutes, stirring constantly. Add soda, salt and butter flavoring. Pour over popcorn and peanuts. Cook in 200-degree oven for 1 hour. Stir often to coat popcorn. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Coconut Fruit Balls Recipe By : The Army Times Magazine/ Oct. 23, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Candy Christmas Holiday Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces dried apricots 1 1/2 cups pecans 2 cups fresh cranberries -- rinsed and drained grated orange peel -- from 1 orange 1/4 cup butter 1 pound confectioner's sugar 13 1/2 ounces graham cracker crumbs 7 ounces coconut flakes red food coloring green food coloring Coarsely grind apricots with pecans and cranberries. Stir in orange rind, butter, sugar and crumbs. wrap and chill for 2 hours. shape mixture into 3/4 inchy balls. Roll balls in coconut. Tint coconut red and green by using a d=few drops of food coloring and rubbing each color into coconut. Store in refrigerator until ready to serve. Yeild: makes 100 = 3/4 inch balls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Fruit Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh or frozen cranberries -- coarsely chopped 1/2 cup chopped nuts 1 tablespoon grated orange peel 2 cups all-purpose flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 tablespoons shortening 3/4 cup orange juice 1 Egg -- well beaten Preheat oven to 350 degrees. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on a rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Raspberry Puree Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cranberry sauce 10 ounces frozen raspberry -- thawed Place ingredients into a blender and whiler until smooth. Chill until ready to serve. Puree can be spooned over peach halves, berries, seedless grapes, pineapple slices, slices of cake, lady fingers, pear halves or any other fruit that you life. M Makes 2 1/4 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 box cranberries 1 apple 1 cup sugar 1 orange -- seeded 1/2 cup chopped celery 1/2 cup chopped nuts 1 package cherry jello 1 1/3 cups boiling water Put the first 4 ingredients through food chopper. Mix celery and nuts into first mixture. Mix jello and water add to mixture and pour into bowl. Cover and let chill in refreiagto. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Salad #1 Recipe By : Pear Patton, Moncrief River ranch Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages red jello 1/2 cup sugar 1 cup pineapple syrup Grated rind from 1 orange 1 cup crushed pineapple 1 cup chopped apples 1 cup hot water 1 tablespoon lemon juice 1 cup orange juice 1 pound cranberries -- ground 1 cup chopped celery 1/2 cup chopped pecans Dissolve jello in hot water, add sugar, juices and pineapple syrup. Chill until partially set, add other ingredients and pour into a lightly greased mold. Top with mayonnaise if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Salad #2 Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cranberries 1 cup water 1 cup sugar 15 large marshmallows 1 Box strawberry jello 1 cup chopped apples 1 cup chopped celery 1 cup chopped pecans Cook cranberries, water and sugar until cranberries pop open. Remove from heat and add marshmallows. Stir until melted. Add jello. Set aside to cool. Add apples, celery and pecans. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Sour Cream Chiffon Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup flour 1 envelope unflavored gelatin 1/2 teaspoon salt 1 cup cranberry juice 1 can whole cranberry sauce -- (1 lb.) 1 cup sour cream 1/3 cup sugar 1 9 inch pie shell -- pre-baked Combine sugar, flour, gelatin and salt in saucepan. Blend until flour is evenly dispensed. Add cranberry juice to dry ingredients and blend. Then add cranberry sauce mixing thoroughly. Cook over moderate heat, stirring constantly until thickened and bubbly. Chill until mixture mounds when spooned. Whip sour cream with 1/3 cup sugar until light and frothy (about 3 to 4 minutes). Stir into chilled cranberry mixture, blending thoroughly. Pour into pre-baked pastry shell and refrigerate until firm. Serves 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry, Apple Conserve Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cranberries 5 apples 1 orange 1 lemon 2 1/2 cups crushed pineapple -- 1 3/4 ounces 1 pound pectin -- powdered fruit 2 ounces almond slivers Discard soft cranberries. quarter and core unpeeled apples. Put through food chopper, using medium blasde. Extract orange and lemon juice; discard seeds. Grind orange and lemon peels, using fine blade. Combine ground cranberry, apples, orange, lemon and pineapple in kettle. Bring to a boil. add pectin and bring to a boil. Add sugar, stirring constantly; bring to a boil and boil hard 1 minute. Remove from heat, stir and skim for 5 minutes. Add almonds. Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath for 5 minutes. Remove from canner. Makes 9 half pints Note is using large apples and orange use 3 ounces almonds to make 12 half pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Orange Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 1/2 cups water 2 oranges -- thinly sliced 1 pound cranberries 3 sticks cinnamon -- broken in half Combine sugar and water. Bring t a boil, stirring add orange slices; simmer 25 mintues until peels are tender. Remove sliv=ces with slotted spoon, set aside. Add cranberrys and cinnamon to syrup. cook rapidly until thick, stirring, aobut 8 minutes/ Cut orange slices in quarters, add to cranberry mixture, stir. Pour hot into sterlized jars. Pushing orange sections against sides. Seal. Boil in z a 15 minute water bath. Makes about 1 quart. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Pineapple Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Betty Crocker Cakes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Betty Crocker SuperMoist white cake mix 1 envelope whipped topping mix -- (1.5 oz.) 1/3 cup milk 3/4 cup Betty Crocker Creamy Deluxe vanilla -- ready-to-spread frosting 1 jar cranberry-orange relish -- (14 oz.) 1 can crushed pineapple -- (8 1/4 oz.) Bake cake mix in 2 round pans, 1x1 1/2", as directed on package. Cool 10 minutes. Remove from pans; cool cake completely on wire rack. Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes. Beat in frosting on high speed until smooth and thick, about 1 minute. Mix crushed pineapple and cranberry-orange relish; drain. Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture. Frost side and top of cake with remaining frosting mixture. Spoon remaining cranberry mixture over top. Refrigerate 1 to 2 hours before serving. Refrigerate any remaining cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Strawberry Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages cherry gelatin -- (3 oz.) 2 cups boiling water 1 package frozen strawberries -- (10 oz.) 1 can can cranberry sauce -- (16 oz.) 1 can crushed pineapple -- (16 oz.) 1 Carton -- (8 oz.) sour cream Mix jello, add strawberries, cranberry sauce and pineapple. Put 1/2 in dish and refrigerate until set. Spread sour cream on top of that. Then add remaining mixture and return to refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crazy Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 cup sugar 3 tablespoons cocoa 1 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons melted shortening 1 tablespoon vinegar 1 tablespoon vanilla 1 cup cold water Combine the flour, sugar, cocoa, soda and salt in an 8x8 inch baking pan. Make three holes in the mixture. Pour the shortening, vinegar and vanilla into separate holes. Cover with the cold water. Stir well with a fork until blended. Bake at 350 degrees for 25 to 30 minutes. Frost as desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 2 Eggs -- well beaten 1 1/4 cups heavy cream 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar gradually to eggs, and beat well. Add flour, alternately with cream, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes. Spread Chocolate Butter Frosting on top and sides of cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cake Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 1 1/2 tablespoons corn starch 1/4 teaspoon salt 1 Cup milk 1 Egg -- well beaten 1 teaspoon vanilla In small heavy saucepan mix first 3 ingredients. Gradually stir in milk until smooth. Cook and stir over medium heat until mixture boils 1 minute. Remove from heat. Gradually stir half the hot mixture into beaten egg, then stir into mixture in saucepan. Without letting mixture boil, heat, stirring constantly, 1 to 2 minutes. Remove from heat; add vanilla. Chill. Makes 1 1/4 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Brand Names & Ads Cookies & Brownies Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Baker's German Sweet Chocolate -- (4 oz.) 5 tablespoons Butter 1 package cream cheese -- (3 oz.) 1 cup sugar 3 Eggs 1 tablespoon flour 1 1/2 teaspoons vanilla 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsifted all-purpose flour 1/2 cup chopped nuts 1/4 teaspoon almond extract Melt chocolate with 3 Tbsp. butter over low heat, stirring constantly. Cool. Cream remaining butter with cheese. Gradually add 1/4 cup sugar; cream well after each addition. Blend in 1 egg, 1 Tbsp. flour and 1/2 Tsp. vanilla. Set aside. Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thick and light in color. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, nuts, 1 tsp. vanilla and almond extract. Spread about half in a greased 8 or 9" square pan. Spread cheese mixture over top; spoon on remaining chocolate batter. Zigzag through batters with spatula to marble. Bake at 350 degrees for 35 to 40 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flour 1/2 teaspoon salt 1/2 cup butter 3 ounces cream cheese 3 tablespoons syrup jam -- any flavor Cream butter, add cream chesse and mix well. add syrup, then flour and salt that have been sifted together. Chill dough. Roll 1/2" thick and cut with cookie cutter. Top with small amount of favorite jam and bake 10 - 12 minutes in 350 degree oven. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Cookies #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 3 ounces cream cheese 1 cup sugar 1 egg yolk 1 teaspoon vanilla 2 1/2 cups self-rising flour Mix butter, cream cheese and sugar together. Add egg yolk, vanilla and flour. Mix well. Bake on ungreased cookie sheet about 12 minutes till lightly brown on bottom. Top should remain ligh in color. Top with nuts or candie fruit if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 1/4 cup sugar 1 teaspoon cinnamon 1 Egg 1 1/2 Tsp. vanilla Beat all ingredients in small mixer bowl, scraping bowl occasionally, about 2 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream of Leek Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup cream of wheat 2 teaspoons butter 3 cups chicken stock 1 cup chopped leeks Mix cream of wheat with butter and stir together. Add chicken stock, leeks and cook for 25 minutes. - - - - - - - - - - - - - - - - - - NOTES : Can use green onions or white onions in place of leeks. May use 3 cups water and 3 tablesppon instant chicken bouillon to make chicken stock if you don't have any on hand. * Exported from MasterCook * Cream of Squash Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup margarine 2 tablespoons vegetable oil 1 large onion -- minced 2 cloves garlic 3 pounds yellow squash -- thinly sliced 4 cups chicken broth 1 cup half and half 1 1/2 teaspoons white pepper parsley -- chopped Combine butter and oil in dutch oven. Add onion and garlic, saute til tender. Stir in squash and chicken broth, simmer covered 15 to 20 minutes. Spoon 1/3 squash mixture into container of electric blender and process until smooth, repeat with remaining squash. Return to Dutch oven, stir in half and half, salt and pepper. Cook over low heat stirring constantly, till hot. Serve hot or chilled, Garnish with parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Puff Recipe Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cream Puffs Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water 1/2 Cup Butter 1/2 Teaspoon Salt 1 Cup Flour 4 Eggs Preheat oven to 425 degrees. Bring water to a boil; add the salt and butter. Break the butter up to speed melting. It is important that as little as possible of the water boil away. Dumb the flour into the boiling liquid and stir rapidly. As soon as the mixture holds together and looks like corn meal mush, remove it from the heat. Beat in the eggs, one at a time, until the mixture is smooth. Droop by tablespoonfuls onto a shiny cookie sheet. Allow room for expansion. Bake at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake for 20 minutes longer, or until golden and crisp. Remove to cooling racks. Make a slit in each puff or cut off the top to spread cooling and drying. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamed Cabbage Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons butter 1 medium red pepper -- diced 1 medium head cabbage -- shredded 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon caraway seeds 3/4 cup cream Melt butter in a wok or deep skillet. Saut‚ red pepper for 2 minutes. Add cabbage and cook 4 minutes longer, stirring frequently. Add seasoning and cream; heat for 1 minute. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Chicken And Dumplings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Brand Names & Ads Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups water 3 3 1/2 pounds broiler-fryer chicken -- cut up 1 medium onion -- halved 1 1/2 teaspoons salt 1/4 teaspoon pepper 4 Flour tortillas -- (about 7" in -- diameter), cut in -- 1-inch strips, up -- to 5 1/4 cup unsifted flour 8 ounces Borden sour cream Chopped parsley or paprika In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil. Cover and simmer 1 hour or until tender. Remove chicken from broth; cool. Bone chicken; return to broth. Bring to a boil. Drop about 1/4 of the tortilla strips in boiling broth to cover surface; cover and simmer 2 minutes. Repeat until all strips are added. Remove from heat. Blend flour into sour cream; slowly stir into broth and heat through, stirring constantly. Garnish with chopped parsley. Refrigerate leftovers. Makes 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Chocolate Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons cornstarch 1/2 cup water 1 can evaporated milk -- (5 1/2 oz.) 2 tablespoons butter or margarine 1/8 teaspoon salt 6 ounces semisweet chocolate pieces 1 teaspoon vanilla or rum extract In small heavy saucepan cook and stir cornstarch, water, milk, butter and salt over low heat until thickened and smooth; remove from heat. Stir in chocolate until melted, returning to low heat if necessary. Stir in vanilla. Chill until thickened and of spreading consistency. Store covered in refrigerator. (May be stored up to 1 week before using.) Stir before using. MICROWAVE DIRECTIONS: Cook cornstarch, water, milk, butter and salt in 1 1/2 quart glass casserole 3 minutes or until thickened and smooth, stirring twice with wire whisk. Stir in chocolate until melted and smooth. Stir in vanilla. Chill. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Clam Dip Recipe By : The Army Times Magazine/ Nov. 13, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Dips Family & Friends Appetizers & Hors d'Oeuvres Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cottage cheese, creamed 3 ounces cream cheese -- softened 2 teaspoons prepared horseradish 1 teaspoon worcestershire sauce 8 ounces minced clams -- canned, drained 3 tablespoons light cream -- or evaporated milk With electric mixer, combine cottage cheese, cream cheese, horseradish and worcestershire sauce until well blended. Stir in clams. Chill. Just before serving beat in enough cream to thin mixture for dipping. Garnish with papriks. Serve with crisp potato chips or crackers. Yield: Makes 2 cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Coconut Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can evaporated milk -- (13 oz.) 1 cup sugar 1/2 cup butter 3 Egg yolks 1 teaspoon vanilla 1 1/2 cups flaked coconut Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan. Cook over medium heat, stirring constantly about 12 minutes or until thickened. Mixture will be the consistency of pudding. Remove from heat and stir in coconut. Cool completely and frost cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Cranberry-Orange Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Dressings & Stuffings Fruits Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese -- softened 1/2 cup sour cream -- or yogurt 2/3 cup cranberry orange relish In a bowl, mix togerher cream cheese and sour cream, beat until smooth. Stir in cranberry orange relish. Chill. serve on fruit salads. Makes 1 1/2 cups Good on grapefruits sections, apples or oranges. Also good as a fruit dip. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy French Dressing #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Brand Names & Ads Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Borden Lite-line plain yogurt -- (8 oz.) 2 tablespoons Real Lemon juice from concentrate 2 tablespoons vegetable oil 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce In small bowl, combine all ingredients. Chill to blend flavors. Makes 1 Cup Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Garlic Dressing Recipe By : Sr. Judy Murray, OCD Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain low-fat yogurt 1 1/2 teaspoons Dijon or spicy brown mustard 1/2 teaspoon finely grated lemon peel 1/8 teaspoon cayenne pepper 2 teaspoons minced parsley 2 cloves garlic -- peeled and halved In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne pepper. Stir in parsley. Thread garlic onto a toothpick and add to the dressing. Cover and chill for 6 hours or overnight. Remove garlic and discard before serving dressing. Store in tightly covered jar in refrigerator and shake well before each use. NOTE: To turn simple greens in a well dressed salad. Make dressing in advance to allow the garlic flavor to come through. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups confectioners' sugar 2 tablespoons butter -- softened 1 1/2 teaspoons vanilla 1 tablespoon hot water -- up to 2 Mix all ingredients until smooth and of spreading consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Lemon Meringue Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Brand Names & Ads Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Baked 8" or 9" pastry shell -- cooled 3 Eggs -- separated 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 1/2 cup ReaLemon Reconstituted Lemon Juice 1/4 teaspoon cream of tartar 1/3 cup sugar Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk and ReaLemon. Turn into prepared shell. In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Lemon Sherbet Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Brand Names & Ads Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2 cups Borden Whipping Cream 1/2 cup ReaLemon Reconstituted Lemon Juice Few drops yellow food coloring In medium bowl, combine sugar and cream, stirring until dissolved. Stir in lemon juice and food coloring. Pour into 9 inch square pan or directly into sherbet dishes. Freeze 3 hours or until firm. Remove from freezer 5 minutes before serving. Return leftovers to freezer. Makes about 3 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Mock Cheese Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Graham cracker crumb crust -- (8") 2 cups sour cream 1 can sweetened condensed milk -- (14 oz.) 3 tablespoons lemonade drink mix Peach or other flavor preserves -- optional Preheat oven to 350 degrees. In medium bowl, combine sour cream, sweetened condensed milk and drink mix; blend well. Pour into crust. Bake 25 to 30 minutes. Cool completely before cutting. Before serving garnish with preserves if desired. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Potato Salad Ring Recipe By : Mary McKinnon, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Salads & Salad Dressings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1/4 cup minced onions -- instant 2 teaspoons salt 1/2 teaspoon black pepper 2 envelopes French Instant Mashed Potato granules 1 cup mayonnaise 1 tablespoon prepared mustard 2 cups thinly sliced celery 1/2 cup diced green bell pepper 1/4 cup pickle relish -- drained 1/4 cup chopped pimiento 4 eggs -- hard boiled Bring water, onion, salt, black pepper and celery to a boil.. Remove from heat and add instant potato, whipping briskly. chill. Blend in mayonnaise and mustard. Stir in remaining ingredients until evenly distributed. Pack in 1 1/2 quart greassed ring mold or other mold. Chill, turn out on lettuce leaves. 8 to 10 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creole Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Creole Family & Friends Marinades, Salsa & Sauces Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons chopped green bell pepper 1 small onion -- chopped fine 2 tablespoons butter 1/4 cup sliced mushrooms 2 tomatoes -- sliced 1 cup brown sauce -- see recipe salt and pepper Simmer green pepper and onion in butter or margarine until soft. Add mushrooms and tomatoes, simmer about 5 minutes. Add brown sauce and bring to a boil. Season with salt and pepper. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crepes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 3/4 cup milk 3 Eggs 1/2 teaspoon salt 1 1/2 cups flour 3 tablespoons butter or margarine In blender container combine all ingredinets and blend on high speed for 1 minute. Refrigerate mixture 2 hours. Place 6" skillet over medium heat. Brush bottom and sides of skillet with melted butter or margarine. Pour in 2 Tbsp. batter; tip pan to coat bottom with batter. Cook until top is set and bottom is lightly browned. With spatula, turn crepe and cook other side 1 minute. Repeat procedure until all batter is used. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crisp Pickles Slices Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts sliced medium cucumbers 6 medium white onions -- sliced 2 Green peppers -- chopped 3 cloves garlic 1/3 cup coarse salt 5 cups sugar 3 cups cider vinegar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed Do not pare cucumbers; slice thin. Add onions, peppers and whole garlic cloves. Add salt; cover with cracked ice; mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients. Pour over cucumber mixture. Heat just to boil. Pour into hot, sterilized jars and seal. (Butter and Bread type) Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crisp Sweet Pickles Recipe By : Virginia Kemberlin Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds cucumbers 1/2 cup lime -- (Garden Lime) 7 cups sugar 5 cups vinegar -- I use white vinegar 1/2 Box pickling spice -- tied in a bag. Slice cucumbers into a stone jar (or crocks) sprinkle with lime and add water to cover. Let stand overnight. Next morning, rinse thoroughly several times in cold water. Combine vinegar, sugar and spice in large kettle. Add cucumbers and cook until crystal clear. Put in hot jars and seal. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Chicken With Asparagus Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1 Egg -- beaten 1/2 cup dry bread crumbs 2 tablespoons vegetable oil 1 can cream of asparagus soup -- (10 3/4 oz.) 1/3 cup milk 1/3 cup water Hot cooked rice with chopped parsley In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat, in hot oil, cook chicken 15 minutes on both sides and no longer pink. remove; keep warm. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Oatmeal Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening 1 cup brown sugar 1 cup sugar 2 Eggs 1 teaspoon vanilla 1 1/2 cups sifted flour 1 teaspoon salt 1 teaspoon soda 3 cups Quick Oats 1 cup chopped dates 1/2 cup chopped walnuts -- optional Cream together shortening and sugars; beat in eggs and vanilla. Sift together flour, salt, and soda. Stir into creamed mixture. Stir in oats, dates and nuts. Form into small balls and place on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool slightly before removing from sheets. Yield: 6 dozen Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Pecan Logs, Pk Recipe By : Ann Maxwell, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 tablespoons vanilla 1/2 teaspoon salt 1/4 cup water 1/2 cup dry milk 1 cup pecans 1/3 cup xxx sugar 1 cup xxxx sugar 1/2 cup oleo 1/2 cup shortening Sift flour, slat, dry milk and 1/3 cup XXXX sugar. Add shortening, oleo, vanilla and water, beat well. Stir in nuts. Shape dough into log about 1/2" long logs. Place on ungreased baking sheet. Bake. While warm roll logs in powdered sugar. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crowder Peas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans & Peas Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound salt pork 1 1/2 pounds fresh crowder peas Cold water 1 teaspoon bacon grease 1 teaspoon sugar 1 teaspoon salt -- or salt to taste 1 Onion -- quartered 1/4 Hot pepper -- optional Cut slits in washed and dried salt pork. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful. Add another quart of cold water to the meat. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low. When peas have become slightly tender - about 30 minutes - add salt. Continue cooking until tender and tasty, usually about 20 minutes. Serves 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumb Top Apple Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups sliced tart apples 3/4 cup firmly packed brown sugar 2 tablespoons flour 1/8 teaspoon salt 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon mace 1 tablespoon grated lemon peel 1 Unbaked 9" pie shell Crumb Topping -- see recipe Combine apple slices, brown sugar, flour, salt, spices and lemon peel. Toss to mix thoroughly. Heap in unbaked pie shell. Sprinkle with crumb topping. Baking at 425 degrees for 40 to 45 minutes or until apples are tender. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumb Topping #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Soft Crumbs form bread slices 1 tablespoon butter 1 tablespoon minced parsley Toss the crumbs and butter together in a frypan over medium heat until brown. Remove from heat and add parsley. Sprinkle on top of casserole before baking in oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumb Topping #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons brown sugar 2 tablespoons granulated sugar 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1/8 teaspoon salt 3 tablespoons flour 2 tablespoons butter or margarine Combine all ingredients. Mix with fingertips until crumbly. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumbly Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Bisquick baking mix 3 tablespoons sugar 2 tablespoons finely chopped nuts 2 tablespoons margarine or butter -- softened 1/4 teaspoon ground cinnamon Mix all ingredients with fork in microwave pie plate. Microwave on high (100%( 1 1/2 minutes; stir with fork. Microwave, stirring every minute, until dry and crumbly, 2 to 3 minutes longer. Store in Tightly covered container in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Bacon Coleslaw Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Brand Names & Ads Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Miracle Whip or Miracle Whip Light -- Dressing 1 tablespoon sugar 4 cups shredded green cabbage 1 cup shredded red cabbage 1/2 cup chopped peanuts 4 slices bacon crisply cooked -- crumbled Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Chocolate-Coconut Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces sweet chocolate squares 2 tablespoons butter 1 egg -- slightly beaten 1/2 cup confectioner's sugar 2 1/2 cups coconut flakes 1 1/2 cups whole wheat flakes -- crisp Melt chocolate and butter in sauce pan over low heat. Stirring constantly Remove from heat, beat in egg and sugar. Add 1 1/2 cups of the coconut and the cereal. Shape into 1 inch balls. and roll in remaining coconut. Chill until firm. store in covered container in the refrigerator. Makes about 3 dox. confections. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Crumb Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Brand Names & Ads Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Post Grape Nuts Brand Cereal 1/3 cup sugar 1/3 cup butter -- melted Combine cereal and sugar in electric blender container. Blend at high speed, turning blender on and off rapidly 3 times, or until cereal forms coarse crumbs. Pour into 9" pie pan; add butter and mix well; press firmly on the bottom and sides of the pan. Chill 1 hour or bake at 375 degrees for 5 to 8 minutes, or until lightly browned; cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Salad Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup grapenuts 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper 2 tablespoons parsley flakes 2 tablespoons bacon bits Mix and sote in covered jar. Sprinkle on top of salad. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cubed Steak and Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Rice Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cube steaks salt and pepper -- to taste 1 cup rice -- un` 1 can beef broth 1 can consomme 1 cup water Brown and season steak. Place in casserole dish. Pour rice over steak. Mix broth, consumme and water. Pour over steak and rice. Cover; cook about 1 hour at 400 degrees. Serve Hot. - - - - - - - - - - - - - - - - - - NOTES : I use round steak cut in very thin strips. * Exported from MasterCook * Cucumber Cinnamon Rings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 gallons cucumber rings -- peeled and seeded 2 cups lime 8 1/2 quarts water 1 cup white vinegar 1 teaspoon alma 1 small red food coloring -- bottled 2 cups white vinegar 9 ounces red hot candy 2 cups water 8 sticks cinnamon 1. peel and seed cucumbers and slice. In a large pot place cucumbers, lime, and 8 1/2 quarts warter. Let stand for 24 hours. 2. Drain and wash cucumbers in clear water. Soak for three hour in ice cold water and drain. 3. Simmer cucumber for two hours in 1 cu vinegar, alma and red food color and enough water to cover cucumbers. 4. Drain off and make a syrup of vinegar, sugar, red hot candies 2 cups water and cinnamon sticks. 5. Put cucumbers in syrup and bring to a boil. Let stand over night. 5. Put cucumber in syrup and bring to boil. Let stand over night. 6. Next morning set back on stove and bring to a boil again. 7. The following morning set back on stove and bring back to a boil. 8. Pat down in jars and seal. 9. When you put cucumbers in the syrup level down, sot the cucumber will be covered good. They are very, very good, serve with any meal. From Beech Island, SC - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Pickles Recipe By : Doris Boren - 1991 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon cucumber -- sliced 1/8" thick 2 green pepper -- sliced 7 medium onions -- sliced ice water 1/2 cup salt 1 quart white vinegar 5 cups sugar 1 teaspoon celery seeds 1 tablespoon mustard seeds 1/3 teaspoon turmeric Soak cucumbers, peppers and onions in ice water with salt for 3 hours Bring the white vingegarand remaining ingredients to a boil. Drain cucumbers and add to hot vinegar mixture. Bring to boil then seal in jars. Yields: about 11 quart jars of pickles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Rings Recipe By : Army Times Magazine, Nov. 13, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Pork & Ham Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cucumber 3 eggs 3 tablespoons half and half 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon paprika 2 tablespoons butter or margarine 1/4 cup cooked ham -- chopped 1 tablespoon chopped parsley -- fresh Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact. You are making a little hole in each slice. chop scooped part and save. Drain the slices well on paper towels while you lightly beat the eggs togethers with the chopped cucumber scoopings. Stir in half and half, salt, pepper and paprika. Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and parsley. with a teasppon, spoon the egg mixture innto the holes in ithe cucumber slices. Arrange on a serving plate. Yeild: Serves about 4 for and appertizer. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Rye Surprises, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf slice rye bread 1/4 pound butter -- softened 2 cucumbers -- sliced 1/8" thick mayonnaise pimiento-stuffed olives -- sliced Using a 2" cookie cutter cut rounds from the slices of rye bread. Spread each with butter; top with a slice of cucumber, a dab of mayonnaise and a slice of olive. Yield: 28 appetizers Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Sandwich Pickles Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups sliced cucumbers -- 1/4 inch thick 1/2 cup pickling salt 2 quarts water 5 cups vinegar -- 5% acidity, divided 3 cups water 1 cup water 1 cup firmly packed brown sugar 1 cup sugar 1/2 teaspoon celery seeds 1/2 teaspoon mustard seeds 1/2 teaspoon ground turmeric Place cucumbers in a large Dutch oven; sprinkle with salt, and add 2 quarts water. Cover and let stand 2 to 3 hours. drain cucumbers well. Combine 3 cups vinegar and 3 cups water in a large Dutch oven; bring to a boil. Add cucumbers, and simmer abut 8 minutes. (Do not allow cucumbers to become soft.) Drain well. Combine 2 cups vinegar and 1 cup water in a large Dutch oven; add remaining ingredients except cucumbers. Simmer 10 minutes; add cucumbers, and bring to a boil. Pack cucumbers into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 10 minutes. Yield: about 3 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumbers in Sour Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup vinegar 3/4 cup water 2 tablespoons sugar 1 teaspoon salt 4 whole peppercorns 4 large cucumbers 2 cups sour cream salt Combine vinegar, water, sugar, salt and peppercorsn. Thinly slice cucumbers and marinate in vinegar mixture 3 to 3 hours. Stir occasionally.. Drain. Gently mix cucumbers with sour crea and salt to taste yeild 3 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Currant Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 quarts currant to make 6 1/2 cups juice 1 1/2 cups water 7 cups sugar 1/2 teaspoon butter or margarine TO PREPARE CURRANT FOR JUICE: Remove stems, crush and place in saucepan. Add water. Bring to boil, cover and simmer 10 minutes. Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl. When dripping stops, press gently. Measure juice and if necessary, add up to 1/2 cup water for exact measure. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Combine juice, fruit pectin and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 9 cups Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Current Tea Ring Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cakes yeast 1 cup milk -- scalded and cooled 1 tablespoon sugar 1/2 cup sugar 7 cups sifted flour 1 cup warm water 6 tablespoons melted butter 3 Eggs 1/2 teaspoon salt Dissolve yeast and the 1 Tbsp. sugar in luke warm liquid. Add 3 Cups flour and beat until smooth. Add butter, sugar & eggs beaten till light. Add remainder of flour and salt. Turn on board, knead lightly. Place in greased bowl, cover and let rise about 2 hours. Doll out as for cinnamon rolls. Brush with melted butter. Sprinkle brown sugar, currants & cinnamon. Roll up and place in circle on greased baking sheets. With scissors cut 3/4 inch dices, almost through and turn each slice on its side. Cover and let rise 1 hour. Glaze with egg diluted with milk. Bake 25 minutes. Frost while hot with plain frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Chicken On The Half Shell Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1/2 cup chopped pared apple 1/4 cup chopped onion 1 clove garlic -- crushed 1 tablespoon curry powder 1/4 cup flour 1 cup light cream 1 cup chicken bouillon 1 teaspoon salt 1/8 teaspoon pepper 2 cups cooked chicken -- cut up 3 Avocados -- peeled and halved (3 to 4) 3 cups cooked rice -- up to 4 Saute apples, onion, garlic and curry powder in butter in saucepan until onion is tender crisp. Stir in flour. Gradually add bouillon and cream, cooking and stirring until sauce boils 1 minute. Add salt, pepper and chicken; cook over low heat 10 minutes. Arrange avocado halves on rice in heat-proof serving dish. Heat in 350 degree oven about 5 minutes. Spoon curried chicken mixture over avocado halves. Serve with choice of condiments, choosing from chopped hard-cooked egg, crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preserved chopped ginger and peanuts. NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned shrimp for chicken. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Chicken Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Salads & Salad Dressings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1/4 cup mayonnaise 2 tablespoons mango chutney 1/2 teaspoon curry powder 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon white pepper 1 cup plain yogurt Salad: 3 cups cooked chicken -- cubed 2 cups cantaloupe -- cubed 2 medium cucumber -- peeled, seeded, cube 3 cantaloupe -- cut in half 1/2 cup slivered almonds -- toasted Dressing: in blender container place first 6 ingredients, cover and blend until smooth, scrapping down side of continer occasionally. Spoon into medium bowl and sitr in yogurt until combined. Cover and refrigerate at least 3 hours for flavors to blend. Just before serving add chicken, cubed cantaloupes and cucumbers to the dressing; toss gently if desired, place melon slices on individual plates; mound heaping cup of salad on each melon half. Sprinkle toasted almonds on top. Makes 6 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Meat Balls, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons curry powder 1 cup dry bread crumbs few grains pepper 1 egg -- beaten 3/4 teaspoon salt 1 pound minced steak Combine ingredients in order given. Shape into balls, using about 1 Tsp. for each. Cook in lightly greased pan until brown on all sides. Serve hot on cocktail picks. Makes about 6 1/2 dozen. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Pecans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Army Times Snacks Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup melted butter 1 teaspoon curry powder 1 teaspoon salt 4 cups pecan halves -- or walnuts Combine melted butter, curry powder and salt. Add nuts and toss well. Spread on an ungreased cookie shet. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally and watching carefully so that they don't burn. Serve hot from the oven, cold, or reheated. Yield: 4 cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Shrimp Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound cooked shrimp -- fresh or frozen 1/4 cup butter or margarine -- melted 1 Egg -- beaten 1/4 cup milk 1 dash curry powder 1/4 teaspoon salt 6 slices bread Paprika Thaw frozen shrimp or drain canned shrimp. Chop shrimp. Fry in butter for 3 minutes. Combine egg, milk and seasonings. Pour over shrimp and cook until thick, stirring constantly. Toast bread on one side. Spread shrimp mixture on plain side of bread. Place on a broiler pan about 3" from source of heat. Broil for 2 to 4 minutes or until lightly browned. Sprinkle with paprika. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream of chicken soup -- (10 3/4 oz.) 1 medium apple 1/4 cup seedless raisins 3/4 cup milk 2 teaspoons curry powder 9 pieces fried chicken In a medium bowl, combine all ingredients except chicken. Place chicken in a single layer in a 8"x12" baking pan. Cover chicken with sauce. Bake, covered in preheated 350 degree oven for 30 minutes. Continue baking uncovered for 30 minutes longer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Custard Pie Recipe By : Gladys Warren of Fort Worth Serving Size : 1 Preparation Time :0:00 Categories : Fort Worth Star-Telegram Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for 9 inch pie shell 3 large eggs 3/4 cup sugar 2 1/2 cups milk 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 teaspoon vanilla Line pie plate with pastry and chill. Beat eggs slightly, then beat in vanilla, nutmeg, salt, sugar and milk. Pour into chilled pastry. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for another 30 minutes. Fort Worth Star-Telegram March 1989 Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Custard-Based Rice Pudding Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup rice 1 1/3 cups milk 1/8 teaspoon salt 3 1/2 tablespoons sugar 1 tablespoon soft butter 1 teaspoon vanilla 2 Eggs 1/3 cup raisins Cook rice according to package directions; drain it and rinse it with cold water. combine milk, salt, sugar, butter, vanilla and eggs with rice; beat well. Add raisins; mix lightly with fork. Grease a baking dish and pour mixture in. Bake at 350 degrees until it is set and a knife inserted in center comes out clean. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Custardy Chicken Bake Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Chicken breast halves or thighs 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups Bisquick baking mix 1 teaspoon dried tarragon leaves 1/2 teaspoon salt 1 1/2 cups milk 3 Eggs Mushroom Sauce #2 -- see recipe Heat oven to 350 degrees. Grease baking dish, 13x9x2 inches. Heat oil in skillet. Fry chicken until light golden brown. Place chicken, skin side up, in dish. Sprinkle with 1/2 Tsp. salt and the pepper. Beat baking mix, tarragon, 1/2 Tsp. salt, the milk and eggs with hand beater until smooth. Pour over chicken. Bake until golden brown, 55 to 60 minutes. Serve with Mushroom Sauce #2. Makes 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cut Green Beans And Water Chestnuts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen cut green beans 1 can water chestnuts -- undrained and -- sliced (8 oz.) 1 tablespoon corn starch 1 Bouillon cube -- chicken or beef 1 tablespoon margarine Cook vegetables according to package directions until tender crisp. Drain and reserve liquid. To the water chestnuts liquid add enough vegetable water to make 1 cup of liquid. Stir in corn starch until smooth. In saucepan mix together green beans, water chestnuts, liquid and bouillon. Bring to a boil over medium heat, stirring constantly. Stir in margarine. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dates -- or prunes 1 teaspoon soda 3/4 cup boiling water 1 tablespoon butter 3/4 cup sugar 1 teaspoon vanilla 1 Egg 2 cups flour 1 cup walnuts 1/2 teaspoon salt Pour boiling water over dates (prunes) to soften. Cool and add to all other ingredients. Bake in loaf pan at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date Nut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dates -- chopped 1 teaspoon baking soda 1 cup hot water 3/4 cup sugar 2 eggs -- beaten 3 teaspoons baking powder 4 cups flour 1 teaspoon vanilla 1/2 teaspoon salt 1 1/2 cups milk 1 cup black walnuts -- chopped, optional Pour Hot water over dates and sod and let stand for 1/2 hour. Add remaining ingredients and mix well. If you like add 1 cup black walnuts. Bake at 350 degrees for 45 minutes or till done in loaf pans. - - - - - - - - - - - - - - - - - - NOTES : Try it and tell me. * Exported from MasterCook * Date Nut Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces dates 1 quart pecans 2 cups flour -- self rising 1 cup sugar 1 tablespoon vanilla 6 eggs 1 stick butter Rolls dates and nuts in 1 cup flour. Mix butter and sugar. Add eggs and vanilla, mix well. Add to the dates and nuts. Add other cup of flour. Blend well. Bake at 275 degrees in tube pan for approximately 1 hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date Sticks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1 teaspoon baking powder 1 tablespoon butter 1 cup sugar 3 Eggs -- well beaten 1 tablespoon hot water 1/2 cup nut meats -- chopped 2 cups dates -- seeded and finely -- cut Sift flour once, measure, add baking powder, and sift again. Cream butter, add sugar gradually, and cream together until light and fluffy. Add eggs; then add water and flour, beating until smooth. Add nuts and dates. Turn into 2 greased pans 8x8x2 inches, spreading dough out very thin. Bake in moderate oven (325 degrees) 30 minutes. Cool. Cut into strips, 1x2 2/3 inches. Remove from pan. Roll in powdered sugar. Makes 4 dozen sticks. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date-Orange Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 3/4 cup sugar 2 Eggs -- beaten 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1 cup chopped dates 1 tablespoon grated orange rind Powdered sugar Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs. Sift dry ingredients together and add gradually to the butter-sugar-egg mixture. Fold in the dates and orange rind. Chill for one hour or more. Flour hands, break off small pieces of dough, roll into balls and place on greased baking sheet. Bake in preheated oven (375 degrees) for 10 to 15 minutes. Toss hot cookies in a bag with powdered sugar. Cool on rack. Makes about 45 cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date-Walnut Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Bisquick baking mix 1 cup chopped walnuts 3 Eggs 2/3 cup margarine or butter -- softened 1 tablespoon vanilla 1 can sweetened condensed milk -- (14 oz.) 8 ounces chopped dates Browned Butter Frosting -- See recipe Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2x10 1/2x 1 inch. Mix all ingredients except Browned Butter Frosting until well blended. Spread in pan. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool; spread with frosting. Cut into bars, about 1 3/4" x 1 1/4". Makes 64 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deep-fat Fried Fish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fish fillets 6 tablespoons fresh lemon juice 1 medium onion -- grated 1 cup unsifted flour -- all-purpose 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon pepper Beer Batter: 1 cup unsifted flour -- all-purpose 1 tablespoon salt 1 tablespoon paprika 12 ounces beer salad oil -- for frying Place fish in lemon juice, sprinkle with grated onion and marinate for 30 minutes. Combine flour, salt, paprika and pepper. In the medium bowl combine ingredients for beer batter; stir with wire whisk until light and frothy. Dredge fish in flour mixture then coat in beer batter. Deep fry in salad oil at 375 degrees until brown and crisp. Remove with slotted spoon. Drain on paper towels. Serve immediately. Makes 4 to 6 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Delicate Sponge Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted cake flour 1 teaspoon baking powder 3 Eggs 1 cup sugar 2 teaspoons lemon juice 6 tablespoons hot milk Sift flour once, measure, add baking powder, and sift together three times. Beat eggs until very thick and light and nearly white. Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, alternately with hot milk, mixing quickly until batter is smooth. Bake at once in ungreased tube pan in moderate oven (350 degrees) 45 minutes. Remove from oven and invert pan for 1 hour or until cold. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deluxe Chocolate Pecan Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon salt 1 1/2 cups butter -- softened 1 1/2 cups firmly packed brown sugar 2 Eggs 1 teaspoon vanilla extract 24 ounces semi-sweet chocolate morsels 1 cup chopped pecans Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter and brown sugar; beat until creamy. Add eggs and vanilla extract; beat until light and fluffy. Gradually blend in flour mixture. Stir in chocolate morsels and pecans. Drop by well rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Makes 3 dozen 2 1/2" cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deluxe Turkey Potpie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Turkey Pot Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 3 large ribs -- celery, cut into 1" -- slices 3 Medium-size carrots -- cut into 1" chunks 1 large onion -- cut into 1" chunks 3 Medium-size red-skinned potatoes -- cut into 1" chunks 2 cloves garlic -- crushed 3 cans low-sodium chicken broth -- (10 1/2 oz.) 1 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon dried thyme leaves 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon hot red pepper sauce 2 Homemade pastry pie crust -- or 1 1 15 ounces pa all-ready piecrusts 1 large egg yolk 1 tablespoon water 1/4 cup butter 1/4 cup all-purpose flour 10 ounces frozen peas 8 ounces sliced cooked turkey breast In deep 12" skillet over medium-high heat, heat oil; add celery, carrots, onion and potatoes; cook 15 minutes, stirring occasionally until vegetables are lightly browned. Add garlic; cook 1 minute. Stir in chicken broth. Reduce heat to low; simmer, covered, 25 minutes until vegetables are tender. Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin dishes. If using homemade pastry, roll out on lightly floured surface to 1/8" thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish as pattern, cut out 1 "lids"; cut out small hole in center of each and several slits as vents for steam. Arrange on ungreased large cookie sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake 10 to 12 minutes until lightly browned. In small saucepan over medium heat, melt butter; add flour; stir until smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir mixture gradually into vegetables simmering in skillet; cook 2 to 3 minutes longer, stirring occasionally until thickened. Stir in peas and turkey; remove from heat. Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on top of each; bake 5 to 10 minutes until filling is heated through. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Devil's Food Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups cake flour 3/4 teaspoon salt 1/2 cup butter 1 1/4 cups sugar 2 Eggs 4 ounces unsweetened chocolate 1 cup sweet milk 1 teaspoon baking soda 1 teaspoon vanilla Sift, then measure flour. Sift again with salt. Cream butter until light and lemon colored. gradually add sugar, beating after each addition. Add eggs, unbeaten, one at a time, beating until the mixture resembles fluffy hard sauce. Blend in chocolate which has been melted and cooled. Dissolve the baking soda in milk, then add vanilla. Add dry and liquid ingredients, a small amount at time. beating after each addition. Turn into a greased loaf pan. Bake in a moderate oven. Frost with Fluffy Frosting and when firm, if desired, pour a thin coating of unsweetened melted chocolate over the top or frost with Fudge Frosting. This is the one Flayice used to like. See frosting section. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Devil's Food Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines Devil's Food Deluxe Cake mix 1 cup water 1 package chocolate instant pudding mix 4 Eggs 1/2 cup Crisco oil Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10" tube pan at 350 degrees for about 50 to 60 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Can be glazed with chocolate glaze. (See recipe in frosting section). Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Deviled Egg Slices, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard cooked eggs 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/2 teaspoon onion juice 2 tablespoons mayonnaise Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl. Place rings of egg white on buttered round crackers. Mash yolks with a fork. Add and mix in remaining ingredients. Pile yolk mixture into centers of white rings. Garnish with a sprinkle of paprika and a tiny sprig of parsley.] Makes about 30 slices. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dieters Guide To Good Seafood Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Guides & Tips Seafoods Cookbooks, News, Or Mags Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** KNOW A GOOD FISH - When selecting whole fresh fish, look for bright, clear, bulging eyes and firm, unfaded flesh. Fresh fillets should have a fresh-cut appearance. BUY THE RIGHT AMOUNT - Allow 1/3 Lb. per person when buying steaks or fillets, 1/2 Lb. per person for dressed fish, and 2/3 Lb. per person for whole fish. DON'T OVERCOOK - Fish are naturally tender since to them swimming is easy work and doesn't develop tough muscles. Cook them only long enough to soften the small amount of connective tissue present. Fish are done when they lake easily when tested with a fork. DRAWN - whole, eviscerated fish. Usually with the scales removed. DRESSED - whole eviscerated and scaled fish. Usually the heat, tail, and fins are removed. Ready to use or "pan-dressed". STEAKS - cross-section slices from large, dressed fish. Ready to use. FILLETS - sides of the fish, cut length-wise away from the back-bone. Ready to use. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Crepes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1/2 cup milk 1/2 cup water 3 tablespoons butter -- melted 3/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon dried dill weed If using blender, combine all ingredients in blender container. Blend about 1 minute. Scrape down sides of container with rubber spatula, if necessary. Blend until smooth, about 30 additional seconds. If using mixer, rotary beater or whisk, combine eggs, milk, water and butter in mixing bowl. Beat until combined. Add flour, salt and dried drill weed. Beat until smooth. Bake immediately or refrigerate batter 1 hour. If you have special crepe pan, follow manufacture's directions. Otherwise, on medium-high heat, heat buttered 10" omelet pan (or 8" crepe pan) until just hot enough to sizzle drop of water. For each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan, rotating pan as batter is poured. Cook until lightly browned on bottom. Remove from pan or, if desired, turn and brown on other side. (Crepes to be filled need only be browned on 1 side. Use unbrowned side for filling.) Stir batter frequently to keep dill distributed. tack between sheets of paper toweling or waxed paper until ready to use. Crepes may be frozen. Yield: 2 cups batter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Or Sour Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 gallon dill pickles -- or sour (Vlasec) 3 1/2 pounds sugar 1/2 Box stick cinnamon 2 teaspoons celery seed 1 teaspoon pickling spice 1 cup vinegar Drain pickles for 1 hour (if whole slice). Alternate putting the pickles and sugar in gallon jar. Let stand till sugar dissolves. Drain liquid into saucepan, add spice and vinegar. Bring to boil, let stand to cool. Place pickles in jar, cover with liquid, seal. Needs to stand 1 week or longer before using. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Pickles #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cucumbers -- sliced 2 cups vinegar 2 cups water 1/4 cup salt 1 teaspoon red pepper 1 Garlic button 2 Dill heads Heat vinegar, water and salt to boiling. Pack hot jars with sliced cucumbers, dill, garlic and red peppers. Pour boiling vinegar mixture over cucumber mixture in jars and seal. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Pickles #2 Recipe By : Pauline Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon cucumbers 2 cups vinegar 2 cups water 1/4 cup salt 1/2 teaspoon red pepper -- (cayenne) 2 Garlic buttons 2 Dill heads Heat vinegar, water and salt to boiling. Pour over cucumbers that have been packed in jars with dill, garlic and red pepper. Seal Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Pickles #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pickling cucumbers 1/4 cup salt -- 4" long 2 3/4 cups white vinegar 3 cups water 12 sprigs fresh dill weed -- up to 14 28 Peppercorns Wash cucumbers; cut in half lengthwise. Combine salt, vinegar and water; heat to boiling. Pack cucumbers into clean jars. Add 2 sprigs dill weed and 4 peppercorns to each jar. Pour vinegar solution over cucumbers to within 1/2" of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in boiling-water bath. Makes 6 - 7 pints. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Pickles #4 Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 medium cucumber -- sliced lengthwise Fresh dill sprigs Bay leaves garlic cloves Fresh hot red pepper -- thinly sliced Mustard seeds 3/4 cup sugar 1/2 cup pickling salt 1 quart vinegar -- 5% acidity 1 quart water 3 tablespoons mixed pickling spices Pack cucumbers into hot sterilized jars, leaving 1/4-inch headspace. Place 1 spring dill, 1 bay leaf, 1 clove garlic, 1 slice red pepper, and 1/2 teaspoon mustard seeds in each jar. Combine sugar, salt, vinegar, and water in a medium saucepan. Tie pickling spices in cheesecloth; add to vinegar mixture. Bring to a boil, and simmer 15 minutes. Remove spice bag, and return mixture to a boil; pour over cucumbers, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes. Yield: about 8 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill-Sauced Shrimp Dish Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Rice Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Uncooked rice -- for 8 servings 1/3 cup butter 1/3 cup all-purpose flour 2 1/4 teaspoons salt 1 1/4 teaspoons dill weed 4 cups milk 2 1/2 pounds cooked shrimp -- shelled & deveined, -- (frozen or fresh) Prepare favorite rice for 8 servings as directed by rice directions. Meanwhile, in 3 or 4 quart saucepan over medium heat, into hot butter, stir flour, salt and dill until blended. Gradually stir in milk and cook, stirring, until thickened; add shrimp. Serve over hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Fresh Zucchini Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds medium zucchini -- thinly sliced 2 cups thinly sliced celery 2 cups chopped onions 1/2 cup sugar 2 tablespoons dillseeds 2 cups vinegar -- 5% acidity 6 cloves garlic -- halved Combine vegetables in a large bowl; cover with ice cubes. Cover and let stand about 3 hours. Drain well. Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add vegetables and bring to a boil. Pack into hot sterilized jars, leaving 1/4-inch headspace. Add 1 to 2 pieces of garlic per jar. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes. Yield: about 10 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Zucchini Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium zucchini Salt to taste Butter -- melted dill weed Cut unpared zucchini lengthwise in half. Cook covered in 1" boiling salted water 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilly Trout Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pan-dressed trout or other small -- fresh or frozen -- pan-dressed fish 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/2 cup butter or margarine 2 tablespoons dill weed 3 tablespoons lemon juice Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open. Sprinkle with salt and pepper. Melt butter in a 10" fry pan. Add dill weed. Place fish in a single layer, flesh side down, in the hot dill butter. Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork. Place fish on a warm serving platter. Keep warm. When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dip For Sausage Balls Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Dips Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chili sauce 1 tablespoon horseradish -- (1 to 2) 2 tablespoons worcestershire sauce 2 tablespoons red wine -- (2 to 4) 1 dash tabasco Mix all ingredients well. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Divinity Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1/8 teaspoon salt 2 Egg whites 1 teaspoon vanilla 1 teaspoon powdered sugar In saucepan mix first 4 ingredients. Slowly bring to a boil, stirring until sugar dissolves. Cook to 260 degrees (hard-ball stage). Meanwhile, beat egg whites until stiff. Gradually pour hot syrup into whites, beating constantly. Beat until candy begins to hold its shape. Beat in vanilla and powdered sugar. (This amount of powdered sugar makes a real improvement in texture,) Drop from teaspoon onto waxed paper or pour into buttered pan. Let stand several hours until firm. Store in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dixie Waffles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour -- sifted 2 1/4 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Tablespoon Sugar 1 1/2 Cups Milk 2 Egg Yolks -- well beaten 2 Tablespoons Butter -- melted 2 Egg Whites -- stiffly beaten Sift flour once, measure, add baking powder, salt, and sugar, and sift together twice. Combine milk, egg yolks, and butter; add to flour. Fold in egg whites. Bake on hot waffle iron. Serve hot with Log Cabin Syrup. Makes six 4-section waffles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Do-Ahead Individual Hamburger-Bean Casseroles Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Microwave Beans & Peas Beef & Veal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 1 clove garlic -- crushed 1 tablespoon prepared mustard 16 ounces pork and beans -- canned 8 ounces tomato sauce 1 drops Biscuits -- see recipe Crumble ground beef into 2-quart microwave casserole; add onion and garlic. Cover loosely and microwave on high (100%) 3 minutes; break up beef and stir. Cover and microwave until very little pink remains in beef, 2 to 3 minutes longer; drain. Stir in mustard, pork and beans and tomato sauce. Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup each). Cover tightly and freeze. Prepare Drop Biscuits. For each serving, microwave 1 minute; rotate casserole 1/2 turn. Microwave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dorothy's Slumgullion Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pounds 7 Bones Roast 2 Soup Bones -- optional 3 Teaspoons Salt -- or more to taste Cold Water 3 Cans Tomato Sauce 1 1/2 Cups Carrots -- chopped medium fine 2 Cups Potatoes -- chopped medium fine 1 1/2 Cups Chopped Onions 1 1/2 Cups Chopped Celery -- medium fine Parsley -- optional 1/2 Pound Fresh Green Beans -- cut into 1/2" pieces 1 Cup Cabbage -- chopped 1/2 Cup Rice -- uncooked Place roast, soup bones and salt in large kettle. Barely cover with cold water. Bring to a boil, cover. Simmer for 3 to 3 1/2 hours or until tender. Remove meat and bones from kettle, strain liquid. (There should be about 5 or 6 cups; if not, add water.) Stir in remaining ingredients. Simmer for 20 minutes, until vegetables are just tender. Meanwhile, cut meat in bite size pieces. Add meat, stirring gently. Add hot water if thinner stew is desired. Heat through. Serve piping hot in bowls with French bread. - - - - - - - - - - - - - - - - - - NOTES : Instead of green beans may use fresh green peas. Instead of cabbage may use broccoli. * Exported from MasterCook * Dot's Fruit Cake Recipe By : Dot Williams, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter 2 cups sugar 3 cups flour 6 eggs 1 teaspoon vanilla 1 teaspoon lemon 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1/3 cup flour -- for nuts 1/2 pound mix fruits 1/2 pound cherries 1 quart chopped nuts 1 package dates 1 box seedless raisins 1 can crushed pineapple -- drained 1 small coconut -- grated 2 oranges -- grated 2 apples -- chopped Cream butter and sugar, add egg, flour, flavorings (Use some pineapple juice if needed when mixing. Mix well. Add coconut, orange, apple and pineapple together and mix. Add mixed fruit, cherries, daates together thean add to cake batter. Add nuts and raisins together and flour with 1/3 cup flour. Add to batter. Bake at 275 degrees for 3 hours in liughtly greased pan. When out of oven pour pineapple jucie over cak and let cool in pan. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dot's Orange Slice Cake Recipe By : Dot Williams, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cups sugar 4 eggs 3 1/2 cups all-purpose flour 1/2 cup buttermilk 1 teaspoon baking soda 2 cups pecans 8 ounces dates 1 pound orange slice candy 1 can coconut flakes Icing 1 cup orange juice 2 tablespoons lemon juice 1 pound powdered sugar Cream sugar and butter, add eggs. Beat well, add flour and milk. Roll nuts dates and candy in part of flour, add to batter along with coconut. bake 2 1/2 hours at 275 degrees. Leaave in pan to cool. Mix icing ingredients and coat cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dots Punch Recipe By : Dot Price Serving Size : 50 Preparation Time :0:00 Categories : Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces frozen orange juice concentrate 6 ounces lemonade, frozen concentrate 18 ounces pineapple juice 6 cups water 6 pints cranberry juice cocktail Add water to frozen concetrate as directed on cans. Mix all ingredients well. Serve in punchbowl over ice. Make ice cubes by putting red and green cherries in cubes. freezes very well. - - - - - - - - - - - - - - - - - - NOTES : Beech Isands Christmas Punch 1979. * Exported from MasterCook * Double Chocolate Picnic Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cups sugar 4 Eggs 4 ounces unsweetened baking chocolate squares -- melted and cooled 1/2 teaspoon vanilla 2 1/4 cups sifted cake flour 4 teaspoons baking powder 1/2 teaspoon salt 1 Cup milk Butter shallow 9x13x2 inch baking pan; line with waxed paper. Butter again; set aside. In mixing bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Mix in chocolate and vanilla. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Pour into prepared pan; bake 45 to 50 minutes in preheated 350 degree oven. Cool 10 minutes; invert on rack and remove paper immediately. When cool, frost with chocolate-vanilla ripple frosting. (See frosting section). Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Fudge Fancifill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 1/4 cup sugar 1 tablespoon cornstarch 2 tablespoons margarine or butter 2 tablespoons milk 1/2 teaspoon vanilla 1 package cream cheese -- softened (8 oz.) 1 Egg BASE: 1 package Pillsbury Plus Devil's Food Cake Mix 1 cup water 1/3 cup oil 3 Eggs FROSTING: 1 can Pillsbury Ready-To-Spread Chocolate Fudge -- Frosting Supreme Heat oven to 350 degrees. Grease and flour 13x9 inch pan. In small bowl, blend all filling ingredients; beat at highest speed until smooth and creamy. Set aside. In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour half of batter into prepared pan. Pour cream cheese mixture over batter, spreading to cover. Pour remaining batter over cream cheese mixture. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Sherbet Punch Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces orange juice, frozen concentrate 6 ounces lemonade, frozen concentrate 3 cups pineapple juice 1 quart lime sherbet 1 1/2 quarts ginger ale -- chilled Mix orange juice and lemonade as directed on lable. combine orange, lemonade and pineapple juce. Refrigerate 2 hours or until serving time. When ready to serve, pour juice mixture into punch bowl, add sherbet to punch in small scoops. Add ginger ale. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Doubly Delicious Chocolate Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces Semi-sweet chocolate morsels 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup butter -- softened 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 Eggs 1 cup chopped nuts Preheat oven to 375 degrees. Melt butter over hot (not boiling) water, add 1 1/2 cups chocolate morsels; cool to room temperature. In small bowl, combine flour baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy. Add melted morsels and eggs; beat until light and fluffy. Gradually blend in flour mixture. Stir in remaining chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. NOTE: For chewy cookies bake 8 minutes; for crisp cookies bake 9 - 10 minutes. Makes 3 1/2 dozen 2 1/2" cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dough Formulas For Quiche Recipe By : Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Quiches Cookbooks, News, Or Mags Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** These top-quality doughs use plenty of butter - after all, half the pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry dough that surrounds it. For both formulas, make the dough in your usual way. To measure the flour, dip a dry-measure cup into the flour, filling the cup to overflowing; sweep off the excess level with the lip. (Measured this way, 1 cup averages 5 ounces or 145 grams.) WITH A QUICHE RING INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening 2/3 to 1 /Cup iced water Wrap and chill the dough for at least 2 hours. Butter the inside of your quiche ring and the baking sheet (or inside of a false-bottom cake pan). Roll the chilled dough up onto your pin and unroll over the ring. Press dough in place. To make the sides of the free-standing shell strong enough to hold the filling, push dough down with your fingers all around the ring. Work fast so the dough doesn't soften. Roll you pin over the top of the ring to remove excess dough thickening the sides. Now push the dough up the sides with your thumbs to form a rim standing 1/4" or so above the top of the ring. Patch any thin areas with raw dough. Prick the bottom of the shell with the tines of a fork. Using the dull edge of a table knife, press a decorative pattern on the rim of the shell. Cover with plastic wrap and chill 30 minutes so shell will bake evenly. To freeze the unbaked shell, slip into a plastic bag. To prevent a soggy bottom, it's always best to pre-bake the shell. Kept the sides and bottom in place by bracing them with buttered foil and dried beans. Preheat oven to 450 degrees. Bake in lower middle level until bottom of pastry is set but still slightly soft. (If edges have sunk down, gently push them up with a spatula, or patch them with raw dough.) Remove liner (or top pan) and bake a few minutes more, until pastry is just beginning to color and to separate slightly from edges of mold or pan. Cool for 10 minutes before unmolding. For 2 shells baked in 8" rings or false bottom pans. You don't need an imported ring to bake a shell. Use a cake pan turned upside down and this special dough. Dough on an upside-down pan. Prebake it with a buttered pan on top to prevent crust from puffing up. UPSIDE-DOWN SHELLS INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5 Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water to make 3/4 cup; droplets more water as needed For 2 shells baked on 8" upside-down cake pans. MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Doughnuts Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Doughnuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour -- sifted 2 Teaspoons Baking Powder 1/4 Teaspoon Salt 1/2 Teaspoon Nutmeg 1/2 Teaspoon Cinnamon 1/2 Cup Sugar 1 Egg -- well beaten 1 Tablespoon Melted Butter 1/2 Cup Milk Sift flour once, measure, add baking powder, salt, nutmeg, and cinnamon, and sift together three times. Combine sugar and egg; add butter. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Knead lightly 2 minutes on slightly floured board. Roll 1/3 inch thick. Cut with doughnut cutter. Let rise for several minutes. Fry in deep fat (385 degrees) until golden brown. Drain on unglazed paper. Sugar if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip Whipped Topping Mix 2 3/4 cups cold milk 1 teaspoon vanilla 2 packages jello chocolate instant pudding -- (4 serving size) 1 Baked 9" pie shell -- cooled Prepare whipped topping mix with 1 cup of milk and the vanilla as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pie filling mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dressing #1 Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornbread 2 cups flour 2 cups meal 2 Tsp. baking powder 2 cups or more of milk Salt 3 Eggs Shortening Stir dressing 2 or 3 times so it won't stick around edges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dressing #2 Recipe By : Janis Alling's mothers recipe Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornbread Light Bread 1 large onion Chopped onion Chopped celery pepper Hot turkey broth Mashed potatoes 3 Eggs -- (3 to 4) Mix well. Stir dressing 2 or 3 times so it won't stick around edges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dressing For Slaw Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup vinegar 1 Cup oil 1 teaspoon mustard seed 1 teaspoon celery seed 1 teaspoon salt Combine above ingredients in pan and heat. Pour over cabbage mixture and let stand several hours or overnight. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Drop Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon yellow corn meal 1/4 teaspoon paprika 1 cup Bisquick baking mix 1/3 cup milk Mix cornmeal and paprika; reserve. Mix baking mix and milk until soft dough forms; beat vigorously 30 seconds. Drop by 6 spoonfuls onto waxed paper; sprinkle with cornmeal mixture. Freeze uncovered until hard; store tightly covered in freezer. Good for dropping into casseroles. Makes 6 biscuits. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dropout's Pastry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sifted flour 1 1/4 cups shortening 1 teaspoon salt 1 Egg 5 1/2 tablespoons water 1 teaspoon vinegar Makes two 9 or 10 inch shells. Work flour, shortening and salt together until consistency of meal. Beat together egg, water and vinegar. Make a well in the flour mixture and add liquid mix. Work well, roll out with light strokes from the center to the size desired. Easy to handle and flaky. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dry Sauteed Green Beans Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Asian & Oriental Beans & Peas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 teaspoons Peanut oil -- or canola oil 1 clove Garlic -- peeled & minced 1 teaspoon Minced gingerroot 1 pound green beans -- 2"-pieces 1 teaspoon Oriental sesame oil 1/2 teaspoon Salt -- optional 1. Heat the oil in a wok or skillet. Add the garlic and ginger, and stir-fry the ingredients for 30 seconds. 2. Add the green beans, and stir-fry them over high heat for 2 to 4 minutes. 3. Add the sesame oil and salt (if desired), toss the ingredients to coat them, and serve the beans. Preparation tip: The beans are supposed to be tender-crisp and shriveled or even charred a bit on the outside. If you like tenderer beans, cover the pan after adding the sesame oil and salt, and continue cooking the beans for a few minutes over moderately low heat. from the files of Bill Webster - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dump Cake Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 cups sugar 1 stick oleo 1/2 cup shortening 1 cup water 4 tablespoons cocoa 1 teaspoon soda 1/2 cup buttermilk 2 Eggs 1 teaspoon vanilla Mix flour, sugar, oleo and shortening together. In saucepan mix water and cocoa. Let come to boil, then add to flour mixture. Mix soda and buttermilk. Add to mixture. Add eggs and vanilla. Bake. ICING: 4 Tbsp. cocoa 1 Tbsp. oleo 6 Tbsp. milk Let come to a boil. Dump in 1 box powdered sugar. Add nuts and vanilla. Ice cake while cake is hot. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dumplings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dumpling & Toppings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 teaspoon Baking powder 1 Egg 1/4 cup milk Salt Mix flour, baking powder, and salt in bowl. Add egg and milk, mix quickly. Drop on chicken, cover and cook 20 minutes with fire low. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Baked Beans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans & Peas Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine 12 cups chopped onion 2 cans beans in tomato sauce -- (16 oz.) 1/2 cup Karo light corn syrup -- or dark 1 tablespoon prepared mustard In 3-quart saucepan melt margarine over medium heat. Add onion; saut‚ 5 minutes. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer, stirring often, 25 minutes. Makes 4 servings. MICROWAVE DIRECTIONS: In 3 quart microwavable casserole combine margarine and onion. Microwave at High (100%) 1 to 2 minutes or until tender. Stir in remaining ingredients. Cover with waxed paper. Microwave, stirring once, 12 to 14 minutes or until heated. Let stand about 5 minutes before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Chocolate Pudding Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1/4 cup corn starch 3 tablespoons unsweetened cocoa 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine 1 teaspoon vanilla In saucepan mix first 4 ingredients. Gradually stir in milk until smooth. Cook and stir over medium heat until mixture boils 1 minute. Remove from heat; stir in margarine and vanilla. Chill. Makes 2 1/2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Coconut Cream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine -- melted 3 cups flake coconut 2 2/3 cups cold milk 1 package vanilla instant pudding -- (6-serving size) 1 1/2 cups Cool Whip Combine butter and 2 cups of the coconut. Evenly press into ungreased 9" pie pan. Bake at 300 degrees for 20 to 30 minutes, or until golden brown. Cool. Prepare pie filling as directed on package for pie. Pour into pie shell. Chill at least 1 hour. Spread with whipped topping and sprinkle with remaining coconut. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Fruit Crisp Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Fruits Microwave Bisquick® Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Bisquick baking mix 3 tablespoons sugar 2 tablespoons finely chopped nuts 2 tablespoons margarine or butter -- softened 1/4 teaspoon ground cinnamon 1 can apple pie filling -- (20 oz.) 1 can crushed pineapple -- undrained (8 oz.) 1 teaspoon grated orange peel Mix baking mix, sugar, nuts, butter and cinnamon with fork in microwave pie plate until crumbly. Microwave on high (100%) 1-1/2 minutes, stir with fork. Microwave, stirring every minute, until dry and crumbly, 2 to 3 minutes longer. Mix remaining ingredients. Divide among 6 custard cups. For each serving, microwave 1 custard cup fruit mixture uncovered on high (100%) until hot, 30 to 60 seconds. Sprinkle with crumb mixture. Store any remaining crumb mixture in tightly covered container in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Ham And Beans Recipe By : Kathy Van Gundy, Jamaica, Iowa Serving Size : 1 Preparation Time :0:00 Categories : Sausage Beans & Peas Pork & Ham Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pork sausage 1 small onion -- chopped 1/8 teaspoon minced garlic 1 1/2 cups cubed cooked ham 1 Bay leaf 2 cans Navy beans -- (15 oz. each) 1/4 cup dry white wine 1 dash ground cloves 1/2 teaspoon dried parsley Cook sausage, onion and garlic till meat is lightly browned and onion is tender. Drain off fat. Add ham, parsley and bay leaf and mix well. Stir in undrained beans, wine and cloves. Turn into 1 1/2 quart casserole and bake, covered at 325 degrees for 45 minutes. Uncover and bake 40 minutes longer, stirring occasionally. Remove bay leaf and serve in bowls with hot corn bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Ham Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pork & Ham Brand Names & Ads Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Karo light corn syrup -- or dark 1/2 cup firmly packed brown sugar 3 tablespoons prepared mustard 1/2 teaspoon ground ginger 1 dash ground cloves In 2-quart saucepan combine all ingredients. Stirring constantly, bring to boil over medium heat and boil 5 minutes. Brush frequently on ham during last 1/2 hour of baking. Makes 1 cup. MICROWAVE DIRECTIONS: In 1 1/2-quart microwavable bowl stir all ingredients. Microwave at High (100%) 6 minutes. Glaze ham as above. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Homemade Chocolate Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2/3 cup chocolate flavored syrup 2 cups Borden Whipping Cream -- whipped In large bowl, stir together sweetened condensed milk and syrup. Fold in whipped cream. Pour into aluminum foil-lined 9x5 inch loaf pan. Cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers to freezer. Makes 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Oven Beef Stew Recipe By : Margie Russell Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds stew meat -- cut into 1/2" cubes 2 onions -- cut in lengths 2 cans stewed tomatoes -- #2 cans 3 stalks celery -- cut diagonally 6 carrots -- quartered 6 potaotes -- quartered 1 can consomme 1/3 cup minute tapioca 1 tablespoon sugar -- optional 1 tablespoon salt 1/4 teaspoon pepper Beat stew tomatoes with a beater. Combine all ingredients in a large casserole dish. Cover and bake at 300 or 325 degrees for 3 1/2 hours or more if needed. - - - - - - - - - - - - - - - - - - NOTES : From Aunt Gene's friend in Flordia. Very good. * Exported from MasterCook * Easy Oven Pork Chops Recipe By : Margie Russell Serving Size : 4 Preparation Time :0:00 Categories : Pork & Ham Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- 1 inch thick 1 bell pepper -- sliced 2 onions -- sliced 12 tablespoons rice -- uncooked 1 can consomme 1/2 cup water Brown , salt and pepper both sides of pork chops. Place in baking dish. Put onions and pepper slices on each chop. Sprinkle 3 tablesppons rice arund each chop. Pour mixture of water and consomme over entire dish. Bake covered at 325 degrees for 60 minutes or until chops are tender. - - - - - - - - - - - - - - - - - - NOTES : From Aunt Gene's friend in Flordia. If rice gets done to fast, then bake chops 30 minutes, then add rice, water and consomme and bake the last 30 minutes. * Exported from MasterCook * Easy Peach Dumplings Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Dumpling & Toppings Fruits Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can peach halves -- drained (reserve -- -- 1/4 cup syrup) -- (29 oz) 1/2 cup chopped pecans 1/4 cup granulated sugar 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 tablespoon margarine or butter -- softened 1 cup Bisquick baking mix 1/4 cup milk 1 tablespoon margarine or butter -- melted 1 tablespoon granulated sugar Heat oven to 425 degrees. Arrange peach halves, cut side down, in ungreased 8" square baking dish; pour reserved syrup over peaches. Mix pecans, 1/4 cup granulated sugar, the brown sugar, cinnamon and nutmeg; sprinkle evenly over peaches. Dot with softened margarine. Mix baking mix and milk until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 8 to 10 times. Roll dough into 8" square; place over peaches. Brush with melted margarine; sprinkle with 1 Tbsp. granulated sugar. Bake uncovered until golden brown, 20 to 25 minutes. Serve with whipped cream if desired. Make 8 to 9 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Pecan Pie #1 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs -- slightly beaten 1 cup Karo light corn syrup -- or dark 1 cup sugar 2 tablespoons margarine -- melted 1 teaspoon vanilla 1 1/2 cups pecan halves 1 Unbaked 9" pie shell In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Pecan Pie #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Jell-O Vanilla Instant Pudding -- (4-serving size) 1 cup light corn syrup -- or dark 3/4 cup evaporated milk 1 Egg -- slightly beaten 1 cup chopped pecans 1 Unbaked 8" pie shell Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, blending well. Add pecans and pour into pie shell. Bake at 375 degrees until top is firm and just begins to crack, about 45 to 50 minutes. Cool at least 3 hours before cutting. Garnish with Cool Whip and additional pecans, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Tacos Recipe By : Patricia Lawler, Euless, Texas Serving Size : 12 Preparation Time :0:00 Categories : Mexican Southern Living Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck 3 teaspoons taco Seasoning Blend -- see recipe 1/4 cup water 12 taco shells Condiments: onions -- chopped tomato -- chopped lettuce -- shredded cheese -- shredded Brown ground chuck in a large skillet over medium heat, stirring until it crumbles; drain. Add Taco Seasoning Blend and 1/4 cup water, stirring well. Cook over medium heat 3 to 5 minutes or until liquid evaporates. spoon meat mixture into taco shells; top with condiments as disired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Vanilla Pudding Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1/4 cup corn starch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine 1 teaspoon vanilla In saucepan mix first 3 ingredients. Gradually stir in milk until smooth. Cook and stir over medium heat until mixture boils 1 minute. Remove from heat; stir in margarine and vanilla. Chill. Makes 2 1/2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Economy Sponge Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sifted cake flour 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 2 Eggs -- beaten until thick -- and light 1 tablespoon lemon juice 5 tablespoons boiling water Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar gradually to beaten eggs, beating well. Add lemon juice and boiling water; then add flour, mixing thoroughly. Bake in ungreased pan, 8x8x2 inches, in moderate oven (350 degrees) 40 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Flower Soup Recipe By : Mike Price Serving Size : 2 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken broth 2 egg whites 2 slices almonds 2 tablespoons chopped celery salt and pepper -- to taste honey heat chicken broth until very hot, stir in egg whites while its good and hot. Pour over almonds and celery. Add salt and pepper to taste and add honey. Makes 2 cups - - - - - - - - - - - - - - - - - - NOTES : Very good. * Exported from MasterCook * Egg Flower Soup #2 Recipe By : Hazel Storm Serving Size : 2 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint chicken broth 2 egg whites 3 almonds -- sliced 2 tablespoons chopped celery -- use some tops salt and pepper -- to taste In a large sauce pan add broth, heat until very hot. Add egg whites stirring until whites are done.. In bowls, add almonds slices, ladle soup into dish and add chopped celery if desired. Salt and pepper to taste. Makes 2 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Foo Yung Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pork & Ham Oriental Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon soy sauce 1 teaspoon dark molasses 1 tablespoon cornstarch 1 cup cooked pork -- sliced 1 1/2" long & -- 1/2" wide 1 cup bean sprouts -- canned, drained 1/4 cup pimientoes -- chopped 1 cup shredded lettuce 6 eggs -- beaten 1/2 teaspoon salt salad oil 1 teaspoon cider vinegar 13 3/4 ounces chicken broth 1/4 cup sliverered green pepper 1/4 cup thinly sliced onions In small saucepan, combine soy sauce, molassas, vinegr and cornstarch, stirring until smooth. Gradually stir in chicken broth; over direct heat, bring to boil, stirring. Reduce heat and simmer 10 minutes. Sauce with thicken and become translucent. Keet hot over hot water. In large bowl, combine cooked pork, bean sprouts, green pepper, pimientor, lettuce and onion. Add eggs and salt, stirring just until combined. Heat 1 tablesppon oil in small skillet. Add egg mixture, 1/2 cup at a time, (as for pancakes). Saute over high heat, turning once. Just until browned until egg mixture is used. Adding more oil to skillet as necessary. Arrange on hot plater. Pour some of hot sauce over them - - - - - - - - - - - - - - - - - - NOTES : Good with butter thin noodles, green beans, marinated slliced tomatoes, toasted Englis muffins and Almond cookies. * Exported from MasterCook * Egg Nog Bavarian Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Jell-O & Parfait Deserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes unflavored gelatin 1/2 cup sherry wine 2 tablespoons sugar 1/4 teaspoon salt 3 cups egg nog 1 cup whipping cream Walnut halves 1 small jar walnut sundae syrup Soften the gelatin in the wine in a 2 cup glass measure Place the cup containing the gelatin in a pan of water. Heat until the gelatin completely dissolves. Add the sugar and salt to the gelatin. Then add 1 cup of the egg nog slowly to the gelatin mixture, stirring and heating until the mixture is blended. Blend the gelatin mixture with the remaining 2 cups of egg nog and chill until thickened but not set. Whip the cream until stiff and fold into the partially set egg nog mixture. Pour the completed cream into a 1 1/2 quart mold or into individual molds or sherbert glasses. At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all. Serves 8 - 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Nog Cake Magnifique Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (one that calls for -- 2 eggs & 1 1/3 cup -- water) 2 Eggs 1 1/2 cups egg nog 1/4 cup butter -- melted 1/2 teaspoon nutmeg 1/2 teaspoon rum extract 1 Recipe Egg Nog Filling -- see recipe 1 Recipe Whipped Cream Frosting -- see recipe Red & Green glazed or maraschino cherries -- or nutmeg Preheat oven to 375 degrees. In large mixing bowl, combine the first six ingredients. Beat for four minutes. Pour batter into 2 waxed-paper lined, greased and floured 9" round cake pans. Bake at 375 degrees for about 30 minutes or until a toothpick comes out clean. Cool for five minutes and then turn out onto cooling racks. When completely cool, spread cooled Egg Nog Filling between layers. Frost with Whipped Cream Frosting and garnish nutmeg or "flowers" of red and green cherries. Refrigerate until serving time. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Nog Cherry Creams Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup egg nog 2 cups sugar 2 tablespoons white corn syrup 1/4 teaspoon salt 2 tablespoons butter 1/2 cup quartered red glazed cherries -- and/or green 1/2 cup minced pecans or walnuts Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or enamel saucepan. The pan should hold at least 2 1/2 quarts to allow for boiling and beating. Cook, stirring frequently to prevent scorching, until the mixture reaches the soft ball stage (about 235 degrees) and forms a soft ball when dropped into cold water. At this point cool the sugar mixture to lukewarm, add the butter and begin beating. This is an important step in the recipe. If possible have someone to help with the beating because beating must be kept up until the candy loses its gloss (when it crystalizes). Just as the candy begins to lose its gloss, stir in the cherries and nuts and spread into a buttered pie dish. This must be done quickly or the candy will set in the pan. Cool and cut into squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Nog Cream Puffs Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cream Puffs Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Recipe Cream Puff -- see Recipe 2 Tablespoons Cornstarch 2 Tablespoons Sugar 1 Teaspoon Gelatin Powder -- unflavored 2 Cups Egg Nog 1 Cup Whipping Cream Powdered Sugar -- optional Chocolate Fudge Sauce -- optional Combine the cornstarch, sugar and gelatin in a glass or enamel saucepan. Gradually stir in the egg nog. Blend until smooth before heating. Cook gently, stirring constantly, until mixture thickens and boils. Cool, stirring mixture frequently to prevent a "skin" from forming. When eggnog mixture is cooled completely, beat it until smooth. Whip the cream until stiff and fold into egg nog mixture. Fill 12 large cream puff shells. Top with a frosting of chocolate sauce and refrigerate; or refrigerate and sift powdered sugar over just before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Nog Custard Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups egg nog 2 Eggs Preheat oven to 350 degrees. Scald egg nog over low heat or boiling water. Beat eggs and gradually add egg nog, beating. Pour mixture into 4 to 6 buttered custard cups. Place custard cups in a pan of hot water and bake 30 minutes or until a silver knife inserted in the custard comes out clean. VARIATION: LEMON CUSTARD: Add 2 Tbsp. of sugar and the grated rind of 1/2 lemon to the egg nog mixture. INSTANT EGG NOG PUDDING: Prepare instant vanilla pudding according to directions, substituting egg nog for milk. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Nog Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons cornstarch 2 cups egg nog 1/2 teaspoon rum extract In a stainless steel, glass or enamel saucepan, combine the cornstarch with a little of the eggnog and blend until smooth. Blend in the remaining eggnog and cook over boiling water or on controlled heat, stirring frequently, until thick and bubbly. Add extract and cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Nog Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package vanilla pudding 2 teaspoons unflavored gelatin 2 cups egg nog 1/2 teaspoon rum extract 1/2 pint whipping cream 9 " baked pie shell Combine pudding mix and gelatin in a saucepan. Blend in egg nog and cook on low heat or over boiling water, stirring, until thickened and bubbly. Remove from heat and stir in rum extract. Chill in refrigerator, stirring frequently to prevent a "skin" from forming on top. Whip cream until stiff. Beat egg nog mixture until smooth (an electric mixer speeds this process) and fold in whipped cream. Pour into baked pie shell and chill several hours until set. Garnish with chocolate shavings, glazed fruit, whipped cream or nutmeg. VARIATION: CHOCOLATE EGG NOG PIE: Substitute chocolate pudding mix for vanilla pudding. Serves: 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Salad Stuffed Tomato Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Hard cooked eggs -- chopped 1/3 cup chopped pimiento-stuffed green olives 1/4 cup chopped celery] 2 tablespoons chopped onion 1/4 teaspoon dry mustard 1 dash pepper 1/2 cup Borden-Lite Line Plain Yogurt Tomatoes for stuffing In medium bowl, combine ingredients; stir until blended. Chill. Serve stuffed into fresh tomatoes or as a sandwich spread. Garnish as desired. Refrigerate leftovers. Makes 2 Cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Austere Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant 1 pint fresh raw oysters 1/2 medium white onion -- chopped 1/4 pound fresh mushrooms -- sliced 1 jar pimientos -- (2 oz.) 2 Eggs Salt 1/4 pound butter 1 Rib celery -- chopped 2 slices whole wheat bread 1 Handful fresh parsley First: slice top off eggplant length-wise (that means laying it on its side - not the stem). Scoop out pulp from large piece and set pulp aside for use later. Sprinkle inside of eggplant with salt, replace its hat and refrigerate in a Pyrex baking dish until time to stuff, Second: preheat oven to 300 degrees. Place two slices of whole wheat bread in oven to dry out while it is heating. Third: melt butter in heavy skillet over medium heat. Braise with the lid on the following chopped items until soft: cubed eggplant pulp, sliced fresh mushrooms, chopped celery, and onion. You know already to wash it all well in cold water to avoid grit in the food. Fourth: add drained oysters, pimientos, dried-out bread which you have pulled into small pieces, and parsley to the above. Have you discovered how mush easier it is to cut parsley with kitchen shears than with a knife? Stir. Fifth: beat eggs until lemon-colored and add to the above. Turn fire to low and continue cooking for 5 minutes by the clock, stirring constantly. Remove from fire and salt to taste. Sixth: stuff eggplant. At this point, you can put the whole business in the refrigerator, covered of course, and wait until an hour before serving time to take it out. Seventh: pour 1/4 inch water into the bottom of the baking dish. Make a foil tent which will seal the eggplant in the dish but not mash on the top of it. Place in preheated 300 degree oven and bake 45 minutes. Don't overcook this one. The eggplant will collapse. I learned this through bitter experience. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Casserole (corrected) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant 3/4 cup mayonnaise 3/4 cup italian seasoned bread crumbs 1/2 cup parmesan cheese -- grated 1 can tomato paste -- 6-ounces Peel eggplant and slice into 1/4" slices. Spread with mayonise. Pour bread crums on waxed paper, coat each slice will. Place on cookie sheet and bake at 400 degrees for 15 minutes. Remove and place slices in overlapping in a shallow baking dish. Pour tomato paste over and sprinkle with cheese. Bake at 350 degrees for 15 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Quiche Recipe By : Julia Child Serving Size : 6 Preparation Time :0:00 Categories : Quiches Cookbooks, News, Or Mags Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant -- peeled and diced 2 tablespoons butter Minced garlic olive oil Salt Pepper Parsley 1 pinch tarragon 1/4 cup dry white vermouth Custard: 3 large eggs -- blended with enough -- milk or cream to -- make 1 1/2 cups in -- all 3 tablespoons grated Swiss cheese 1 Prebaked shell Steep eggplant for 10 minutes in a sprinkling of salt, pat dry. Saute the eggplant in olive oil; add minced garlic, herbs and parsley. Add the vermouth and boil for 1/2 minute. Strew eggplant in pie shell. Pour custard into 1/8" of rim of shell. Sprinkle on cheese. Bake 30 - 35 minutes at 375 degrees, or until puffed and browned. MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Sausage Cakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Sausage Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplants -- cut in small pieces Salted Water 1 Egg -- slightly beaten 1 medium onion -- grated 1/2 teaspoon poultry season Salt and pepper to taste Flour Slice and cut eggplants and cook in boiling salted water until tender. Turn into a strainer and let stand to drain till cool. In mixing bowl mash eggplant. Add egg, onion, poultry season and enough flour to bind ingredients together. Drop batter by spoon into a small amount of bacon drippings and fry on both sides to brown. This has a sausage taste. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Elbert "Pop" Robeson's Pecan Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 unbaked pie shell -- (9") 1 cup sugar 1 cup dark corn syrup 1 stick corn oil margarine 4 Eggs -- room temperature 1 teaspoon vanilla 1 cup pecans -- whole or broken Cook syrup,, sugar and margarine until it arrives at a bubbly boil. Remove from heat. In large mixing bowl, beat eggs well. Beating continuously, add syrup mixture. Add vanilla and pecans. Pour filling into unbaked shell. Bake pie resting on a cooky sheet. Place in a preheated 400 degree oven for 35 - 40 minutes. Cool on a cake rack. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Election Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup mixed candied fruit 1/4 cup currants 1/4 cup cream sherry 1 package active dry yeast 1/4 cup warm water 1/2 cup soft butter or margarine 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 3 large eggs 1/3 cup cooled -- scaled milk 3 cups sifted flour Confectioners sugar Coarsely chop candied fruits. Combine with currants and sherry and let stand while preparing batter. Soften yeast in warm water. Cream butter, sugar, salt and spices together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in yeast mixture and milk. Add 1/2 of flour to yeast mixture and beat well. Stir in sherried fruits. Add remaining flour and beat well to make a soft dough. Cover closely, and let rise in warm place until doubled, about 1 to 1 1/2 hours. Stir down. Turn into well greased 2 quart tube pan or mold. Let rise again, about 45 minutes. Bake below oven center in moderate oven, 350 degrees, 40 to 45 minutes, then turn out onto wire rack. Cool thoroughly. Sift confectioners sugar lightly over cake before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Elegant Pears Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup white raisins 2 tablespoons walnuts -- chopped 2 tablespoons sugar 1 tablespoon lemon juice 4 Firm pears -- peeled and halved 2 tablespoons water 1/2 cup light corn syrup Pears Mix together raisins, walnuts, sugar and lemon juice. Place the pear halves in a baking dish, hollow centers up. Fill hollows with raisin mixture. Add water to the baking dish and pour corn syrup over the pears. Cover and bake at 350 degrees until tender, about 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ella's Brandied Fruit Recipe By : Ella Bailey, Anniston, AL Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup canned pineapple chunks 1 cup canned peaches 1 cup maraschino cherries 3 cups sugar Put one cup each of fruits and pour sugar over fruit and let stand over night. Then stir with wooden spoon. Never let the continuts of the jar get below 3 cups or fermentation will stop. Stir only with a wooden spoon. Use a six cup or larger jar. Ever two week (mark your calendar) acc 1 cup fruit and 1 cup of suar in this order> pineapple and sugar peaches and sugar cherries and sugar Pack cup of fruit down thight (drain fruit thoroughly, always add sugar last. Let stand overnight, stiring the next morning. Never refrigerate. Keep in warm spot. Never put on air tight top. - - - - - - - - - - - - - - - - - - NOTES : Takes 10 days to make. Good at Christmas. * Exported from MasterCook * Ella's Brunswick Stew Recipe By : Ella Bailey Serving Size : 1 Preparation Time :0:00 Categories : Chicken Soups & Stews Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken -- boiled, remove bones -- reserve broth 1 pound ground beef -- see notes 3 medium potatoes -- cut up 1 medium onion -- cut up 1 small catsup -- bottled 2 cups English peas -- small cans 2 cups green lima beans -- small cans 1 can corn, cream-style -- large can 16 ounces tomatoes, canned 1 tablespoon sugar 1 tablespoon vinegar salt and pepper -- to taste Pan fry ground beef until all red is gone. Cook the potatoes and onions in chicken broth until tender. add cooked bround beef. Add all other ingredients and simmer for about 30 minites or slow cook for 3 hours. Can be frozen. - - - - - - - - - - - - - - - - - - NOTES : May use 1 pound pork butt steak, boiled and chopped, instead of ground beef. * Exported from MasterCook * Ella's Buckeye Balls Recipe By : Ella Bailey, Anniston, AL Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound butter 2 pounds peanut butter 3 pounds powdered sugar 12 ounces chocolate -- melted 3 ounces paraffin wax Melt chocolate and paraffin wax in double boiler and keep warm. Mix butter, peanut butter and sugar together. Make balls and dip in chocolate mixture. Place on wax paper on a try and place in refrigerator until cool. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ella's Divine Date Rum Balls Recipe By : Ella Bailey Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup sugar 1/4 teaspoon salt 8 ounces dates -- pitted and chopped 1 1/2 cups chopped pecans 2 cups rice krispies® 1 1/2 tablespoons rum confectioner's sugar -- optional Melt butter in a pan. Add sugar, salt and dates. Cook stirring until smooth and thick. Remove from heat and stir in nuts, rice krispies and rum. Stir well. Let cool and form into balls. Roll in confectioners' sugar if you like. Keep in a covered container. Makes about 3 dozen balls. Note: If you do not want to use rum replace it with vanilla extract. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ella's Hawaii Yam Yam Recipe By : Ella bailey Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mashed sweet potatoes -- boiled 1 cup sugar 1 teaspoon salt 1 cup milk 1 can coconut 1 stick butter Mix all above together. Pour into baking dish. Bake for 45 minutes then top with the follwing for top. 1 can crushed pineapple, do not drain 1cup sutgar 1 jar cherries, juice and all 3 tablesppons cornstarch approximately 1 tablesppon red food color. Mix all the above and cook 2 minutes untio thicknen. Stir constantly. Pour over potato cassarole. Put under broiler for 2 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ella's Pound Cake Recipe By : Ella Bailey Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter 1 2/3 cups sugar 2 cups flour 5 eggs Cream sugar and butter until light and fluffy. Sift floour. Alternatley with eggs add flour and eggs to sugar mixture. Pour into spout pan that has been greased and floured. Bake at 350 degrees for 1 hour or until cake test done. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ella's Vegetable & Meat Egg Rolls Recipe By : Ella Bailey Serving Size : 14 Preparation Time :0:00 Categories : Oriental Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 3 stalks celery -- chopped 5 green onions -- chopped 1 can bean sprouts -- washed and drained 1 can waterchestnuts -- chopped 2 tablespoons oil 1 teaspoon salt 2 tablespoons sugar 1/4 cup soy sauce 2 teaspoons cornstarch 1 tablespoon cold water 7 egg roll wrappers -- cut in half mustard ketchup Fry ground beef, drain, set aside for now. Heat wok, add oil, heat until hot, but not smoking, put celery, onions, bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and soy sauce, cook 1 minute more. Add ground beef and mix well. Mix cornstarch and water well. Add to mixture in wok. set aside and cool. When cool add to egg roll wrappers, wrapping diagonaly then fry in deep fat for 3 to 5 minutes. Serve with a mixture of mustard and ketchup. Did egg rolls in this. Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls. - - - - - - - - - - - - - - - - - - NOTES : Very good. * Exported from MasterCook * English Muffins in Loaf Recipe By : Cathy Price, ex-sister-in-law, 1981 Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 6 cups all-purpose flour -- unsifted 1 tablespoon sugar 2 teaspoons salt 2 cups milk 1/4 teaspoon baking powder 1/2 cup water cornmeal Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm. Add to dry mixture, beat well. Stir in rest of flour to make a stiff batter. Spoon into 21/2x41/2 inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. \bake at 400 degrees for 25 iminutes. Remove from pans immediately and cool. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ensalada Zucchini Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound zucchini 1/2 teaspoon salt 1/2 cup water 2 teaspoons garlic salt 1/4 teaspoon paprika 1/8 teaspoon black pepper 1/4 teaspoon sugar 1 tablespoon instant minced onion 1/4 teaspoon basil leaves 1/4 cup white wine vinegar 1/3 cup salad oil 1 large avocado 12 large pimiento stuffed olives Scrub zucchini; cut off stem ends and cut into 1" thick slices. Cook in salted water for 5 to 7 minutes until crisp cooked. Drain. Combine next 8 ingredients in a jar; shake to blend well. Pour over zucchini and marinate several hours or overnight. Drain off dressing and save. Peel and slice avocado. Line a plate with lettuce. Arrange zucchini, avocado and olives on lettuce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Escalloped Corn Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2/3 cup Bisquick baking mix 1 teaspoon dry mustard 1/4 teaspoon salt 1 dash pepper 1/2 cup milk 3 tablespoons margarine or butter -- melted 1 can cream-style corn -- (16 oz.) 1 can whole kernel corn -- drained (16 oz.) 1/2 cup coarsely crushed soda crackers Heat oven to 375 degrees. Beat eggs slightly in large bowl. Stir in remaining ingredients except crackers. Pour into ungreased 8" square baking dish; sprinkle crackers evenly over top. Bake uncovered until set and golden brown, about 45 minutes. Makes 8 or 9 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eva's Strawberry Cake Recipe By : Eva Bailey Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 white cake mix 1 package strawberry gelatin powder 1/2 cup warm water 4 eggs 3/4 cup oil 10 ounces strawberries Frosting 1/2 cup butter 1 pound powdered sugar Dissolve jello in warm water, then add eggs, cake mix, oil and 1/2 of the strawerries. .Bake in 3 layers at 350 degreees for 20 minutes. Mix butter, powered sugar and the remaining half of strawberries. Frost cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ever-So-Easy Fruitcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unsifted flour 1 teaspoon baking soda 2 Eggs -- slightly beaten 1 jar None Such Ready-to-use Mince Meat -- (28 oz.) 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 cups mixed candied fruit 1 cup coarsely chopped walnuts Preheat oven to 300 degrees. Generously grease and flour a 9 or 10 inch tube pan. Sift together flour and baking soda; set aside. In large bowl, combine remaining ingredients; blend in dry ingredients. Pour into prepared pan. Bake 1 hour and 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn out of pan. Cool completely. Glaze and garnish as desired. NOTE: To store cake, cool thoroughly; wrap well in aluminum foil and refrigerate or freeze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Famous Knudsen Coffee Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Knudsen butter 1/2 cup shortening 1 1/4 cups sugar 2 Eggs -- beaten 1 cup Knudsen Hampshire Sour Cream 1 teaspoon vanilla 2 1/2 cups sifted cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda TOPPING: 1/2 cup finely chopped mixed nuts 2 tablespoons sugar 1/2 teaspoon cinnamon 1/4 cup minced glazed fruit GARNISH: Powdered sugar Red and green glazed cherries Preheat oven to 350 degrees. Cream together butter, shortening and sugar. Add eggs, sour cream and vanilla and beat well. Sift the dry ingredients together and gradually mix into the butter-sugar-egg mixture. When mixture is too thick to beat, stir with spoon until well mixed. Spread half the mixture in a buttered 9" tube spring-form pan and sprinkle with half of the topping ingredients that have been combined. Spread rest of dough on top and sprinkle with remaining topping. Bake in moderate oven (350 degrees) 1 hour or until a toothpick comes out clean. Let cool 15 to 20 minutes in pan before turning out. Sift powdered sugar on top while still warm and arrange red and green laced cherries on top to look like holly and berries. Serves 10 to 12. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Famous Lemon Cake Recipe By : Poppy Cannon's White House Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Cookbooks, News, Or Mags Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter or margarine 1 1/4 cups sugar 8 Egg yolks 2 1/2 cups cake flour 3 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1 teaspoon vanilla 1 teaspoon grated lemon rind 1 teaspoon lemon juice Preheat oven to 325 degrees. Cream butter with sugar until light and fluffy. In a separate bowl, beat egg yolks until light and lemon colored; blend into creamed mixture. Sift together cake flour, baking powder and salt; resift 3 times. Add the sifted ingredients in thirds, alternating with milk. Add vanilla, grated lemon rind and lemon juice and beat 2 minutes. Bake in a greased Bundt pan for 1 hour or until a straw inserted in the center comes out clean. MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Famous Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- slightly beaten 1 can solid pack pumpkin -- (16 oz.) 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 can Pet Evaporated Milk -- (12 oz.) 2 Pet-Ritz regular pie crust shells La Creme whipped topping with real cream Preheat oven and baking sheet to 375 degrees. Remove pie crusts from freezer. Meanwhile, combine filling ingredients in order given above. Recrimp edge of pie shells to stand 1/2" above rim. Place pie shells on preheated baking sheet. Pour filling into pie shells. Bake on preheated baking sheet near center of oven for 40 to 45 minutes or until knife inserted in center comes out clean. Cool on wire rack. Garnish with La Creme whipped topping. Makes 2 (9") pies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fast & Fancy Veal Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Flour 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 2 Tablespoons Butter 10 Mushrooms -- sliced 1 Medium Green Pepper -- cut into strips 1 Small Red Onion -- sliced & separated 3 Tablespoons Butter 4 Slices Veal -- pounded 3/4 Cup Chicken Broth 1/2 Cup Cream Of Chicken Soup, Condensed Combine flour and seasonings. Sauté vegetables in 2 Tbsp. butter until crisp-tender. Remove vegetables from skillet. Add 3 Tbsp. butter and while it is melting, dredge veal slices in flour mixture; then cook in butter over medium heat until browned on both sides. Remove veal to serving platter. Return vegetables to the skillet and simmer until heated. Serve with veal. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fast Cat Broil Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds skinless catfish fillets -- or other fish -- fillets 1/4 cup garlic French dressing 3 tablespoons soy sauce 3/4 teaspoon ground ginger Lime slices Thaw frozen fillets. Place fillets in a single layer, skinned side down, on a bake and serve platter, 16x10 inches. Combine French dressing, soy sauce and ginger. Pour sauce over fillets and let stand 10 minutes. Broil about 4" from source of heat for 10 to 15 minutes or until fillets flake easily when tested with a fork. Baste once during broiling with sauce in pan. Garnish with lime slices. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Faye's Brownies Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks oleo -- melted 2 cups sugar 4 Eggs 2 cups flour 2 tablespoons cocoa salt vanilla pecans -- if desired Melt oleo, beat in 2 cups sugar real well. Add remaining ingredients. Cook at 350 degrees for 30 minutes. DON'T OVERCOOK. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Festive Cranberry Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Betty Crocker Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Betty Crocker SuperMoist white cake mix 1 envelope whipped topping mix -- (1.5 oz.) 1/3 cup milk 3/4 cup Betty Crocker Creamy Deluxe vanilla -- ready-to-spread frosting 1 jar cranberry-orange relish -- (14 oz.) Bake cake mix in 2 round pans, 1x1 1/2", as directed on package. Cool 10 minutes. Remove from pans; cool cake completely on wire rack. Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.) Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes. Beat in frosting on high speed until smooth and thick, about 1 minute. Spread each layer with 1/4 of the frosting mixture. Spoon 1/4 of the cranberry-orange relish over each layer. Swirl relish into frosting mixture; stack layers. Refrigerate 1 to 2 hours before serving. Refrigerate any remaining cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Festive Roasted Pepper Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar roasted red peppers -- drained 1 can chopped green chilies -- drained 1 cup sour cream 1 cup kraft real mayonnaise 1 tablespoon lemon juice 1/2 teaspoon garlic powder Mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Festive Snack Mix, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups popped corn 2 cups bite-size pretzels 1 1/2 cups holidays peanut chocolate 1 cup raisins 2 cups bite-size crispy corn cereal squares Combine all ingredients. Store in tightly covered container Makes about 10 cups. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fettuccine and Chicken Recipe By : = Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Pasta & Couscous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Olive oil 1 tb Lime juice 1/8 t Crushed red pepper 4 boneless -- skinless chicken breast halves cut into 1/2" strips 1 Garlic clove -- minced 1/2 lb Fettuccini -- uncooked 2 tb Butter or margarine 1 t Grated lime rind 10 oz RO*TEL Diced Tomatoes and Green Chilies Parmesan cheese In a gallon size food storage bag, combine first 3 ingredients. Add chicken; seal and shake well. Refrigerate for 15 minutes. remove chicken and discard marinade. Spray large skillet with PAM. Add chicken and garlic; cook until chicken is nearly done. Add RO*TEL; heat to a boil. Reduce heat and simmer 10 minutes, or until chicken is done. Meanwhile, cook fettuccini according to package directions; drain. Add butter and lime rind; toss well and keep warm. Arrange fettuccini on platter; top with chicken and RO*TEL sauce. Sprinkle with Parmesan cheese, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fettucine W/sun-Dried Tomato/clam Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - Waldine Van Geffen VGHc42A 4 Sun-dried tomatoes -- soak in - 1/2 C boiling water 2 mins 1 tb Olive oil -- plus 1 t Olive oil 1/2 c Onion -- chopped 2 cl Garlic -- minced 1 oz Anchovy fillets -- drain, chop 7 oz Canned whole clams -- drain 1/2 c Low-sod chicken broth 1/2 c Clam and tomato juice blend 1/4 c Tomato paste 1/2 t Dried oregano 1/8 t Red pepper flakes 3 oz Fettucine -- cook al dente In mini food processor, process tomatoes until pureed; set aside. In large nonstick skillet, heat oil. Add onions, anchovies and garlic. Cook, stirring frequently 3 to 4 minutes, or until onion is tender. Add tomatoes and remaining ingredients except fettucine. Bring to a boil; reduce heat to low and simmer 12 to 15 minutes. Place drained pasta in serving bowl. Spoon clam sauce on top. Toss to mix well. (wrv) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fettucini Alfredo With Tomatoes Recipe By : Gordon, I bet! Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 3/4 cup parmesan cheese - grated 1/2 cup margarine* 1/2 cup milk 3/4 cup fresh tomatoes -- chopped, or sun -- dried cooked fettucini *Note: I would reduce the amount of margarine to a tablespoon or two. I bet it would taste just as good. Might increase the milk to make up for the margarine. (Brenda) In a large saucepan, combine cream cheese, parmesan cheese, margarine and milk. Stir over low heat until smooth, add tomatoes and cook for an additional 5 minutes, add fettucini and toss lightly and serve. "I'll never forget the time I made this along with a few other things for some friends. One girl took one look at it and said ugh that is ugly, whoever heard of chuncks of tomato in a Fettucini Alfrado. Needless to say she only took a wee bit. Then went back and had two huge seconds. She ate almost the whole thing herself. It really is different and good. Can be used as an appetizer or the main course. I like it as a appetizer." Gordon in Acapulco sent this to Kitmail saying: "Here is one of my favorite tomato and cream recipes." posted Kitmail on Mar 14, 1997 Formatted by Glen Hosey's MC_Buster and Brenda Adams. Posted mc-recipe March 15, 1997. By Adams on Mar 15, 1997 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fig Jam Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups figs 4 cups sugar 4 cups water 1 Thin slice lemon 6 tablespoons soda 6 cups hot water Remove fuzz from figs first: To remove fuzz, sprinkle soda over figs and add 6 cups hot water. Let stand 5 minutes. Drain and wash thoroughly in cold water. Slit or pierce on side of figs to prevent bursting. Combine sugar and water in large pot. Bring to boil over high flame, add thin lemon slice. Drop figs into boiling syrup and cook until tender and transparent. Pack in hot jars and seal. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fig Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds figs 3 pounds sugar 1 pint Karo syrup 1 cup boiling water Candied ginger -- optional 1 tablespoon lime juice 1 tablespoon salt 1 Lemon -- sliced Wash and stem figs. Soak for 10 minutes in lime water (1 Tbs lime to 1 gal. water). Drain, soak for 10 minutes in plain water, enough to cover figs. Drain, soak in salt water (1 Tbsp. salt to gal. of water) for 10 minutes. Drain well, do not rinse. Make syrup by mixing sugar, Karo syrup and 1 cup boiling water, stir well. Add lemon slices. Divide figs into several portions, add about 1/3 of a portion at a time to boiling syrup. Cook till clear and plump. Repeat until all the figs have been added and cooked. Cook down syrup till thick. Seal in jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fig, Strawberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 4 cups figs -- washed, peeled and -- chopped fine 4 small boxe strawberry Jell-O 1 tablespoon lemon juice Combine all ingredients. Cook over low heat till thicken. Stir at all times while cooking to avoid sticking or scorching. Do not use any water. Seal in hot jars and store in cool pantry. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fig, Strawberry Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Figs 1 cup sugar -- for each 2 cups of -- figs 2 Boxes strawberry Jell-O 1 tablespoon lemon juice Wash and peel figs. Mash with potato masher. In a large saucepan combine sugar, figs, strawberry Jell-O and lemon juice. Cook over slow fire until thick enough to jell, stirring constantly. (Don't add any water). Seal in hot jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Filet Mignon With Mushrooms Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Pound Fresh Mushrooms 3 Tablespoons Butter 2 Teaspoons Flour Salt And Pepper -- to taste 1 Cup Heavy Cream -- heated 6 Filet Mignons 6 French Bread Slice 6 Tablespoons Butter 1/2 Cup Scotch Slice mushrooms and sauté in 3 Tbsp. butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well heated. In a separate skillet sauté the filets in hot butter for 2 1/2 minutes per side (for rare). Sauté bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on well heated platter. Top with the filets and arrange the mushroom sauce in the center. Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat. Additional sauce can be passed separately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fillet Of Soul With Champagne Recipe By : The Times Magazine, Nov. 13, 1978 Serving Size : 6 Preparation Time :0:00 Categories : Army Times Champagne Family & Friends Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 tablespoons butter 12 sole fillets -- thick salt pepper 1 small onion -- finely chopped 1 1/2 cups champagne 6 tablespoons cream -- fresh 4 egg yolks Put 1 or 2 tablespoons butter in a large, flat skillet or heatproof baking dish. Melt. Add fillets of sole. Sprinkle with salt, pepper and onion. Pour in champagne. Bring slowly to a boil. Reduce heat and simmer gently for 6 to 8 minutes or until tender. When cooked, remove fillets from broth very carefully, using a wide spatula. Try not to break fillets. Place fillets in serving dish and keep warm in a low oven. Put remaining butter in pan with cooking liquid. Melt. Use a wire whisk or wooden spoon to mix the cream and egg yolks together. Then blend into the butter mixture, stirring constantly. Heat sauce but do not boil. Pour over warm fillets and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Firecracker Pears Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cranberry juice 1 cup sugar 1/4 teaspoon cinnamon 1 tablespoon lemon juice 8 Firm -- ripe pears, pared, -- stems on Combine first 4 ingredients in large, deep saucepan and bring to boil stirring until sugar is dissolved. Set pears into boiling syrup and cook covered 8 to 10 minutes, turning fruit occasionally so it is cooked evenly. When fruit is just barely tender, remove from syrup with slotted spoon and transfer to serving dish or individual dishes. Boil syrup rapidly, uncovered, until reduced to 1 cup. Pour hot syrup over pears. Serve at room temperature. SERVING SUGGESTIONS: Allow pears to cool. Put scoop of softened vanilla ice cream in dessert bowls. Set pears on ice cream. Pour warm syrup over pears. Whipped cream can be used instead of ice cream. Tuck mint leaf into whipped cream for garnish. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fish Bake Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound black drum fillets or other fish fillets -- fresh or -- fresh-frozen 1 teaspoon dehydrated onion flakes 3 cups tomato juice 1 teaspoon curry powder 1 teaspoon celery salt 1/4 teaspoon garlic powder 1 Bay leaf -- broken 1 pinch thyme 1/8 teaspoon freshly ground pepper 2 teaspoons Worcestershire sauce Thaw frozen fish. Combine all ingredients in a large covered saucepan except fish. Heat well. Add fish, making sure it is covered with sauce. Simmer until fish flakes easily when tested with a fork, about 20 minutes. Remove fish and serve. Makes approximately two 6 oz. servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five Cup Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coconut 1 cup mandarin oranges 1 cup small marshmallows 1 cup pineapple chunks 1 cup sour cream Mix well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five Minute Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2/3 cup undiluted Carnation Evaporated Milk 1 2/3 cups sugar 1/2 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups semi-sweet chocolate pieces 1 teaspoon vanilla 1/2 cup chopped nuts Combine butter, evaporated milk, sugar and salt in saucepan over medium heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for 1 minutes (until marshmallows melt and blend.) Pour into 8 inch square buttered pan. Cool. Cut into square Makes 2 pounds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five-Spice Appetizer Meatballs Recipe By : Meredith Corporation 1998 Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Florida Cuisine Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg white -- slightly beaten 3/4 cup soft bread crumbs 1/4 teaspoon five-spice powder 1 pound lean ground beef 1 1/2 cups orange juice 3 tablespoons honey 4 teaspoons cornstarch 1/4 teaspoon ground ginger 1 medium red sweet pepper -- cut in 1" pieces In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon saalt. Add beef; mix well. Shape into fourty-eigh 1-inch meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks. Makes 48 appetizer-size meatballs. Source: Special Advertising Section for Florida Citrus. - - - - - - - - - - - - - - - - - - NOTES : Turn thse minature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles. * Exported from MasterCook * Flounder In Wine Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds flounder fillets -- or other fish -- fillets 3 Tomatoes -- sliced 2 teaspoons salt 1 dash pepper 2 tablespoons flour 2 tablespoons butter or margarine -- melted 1/2 cup skim milk 1/2 teaspoon crushed basil 1/2 cup dry white wine Chopped parsley Skin fillets. Sprinkle fillets on both side with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper. Blend flour into butter. Add milk gradually and cook until thick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flounder With Crab Stuffing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Pan dressed flounder -- fresh or frozen Crab stuffing -- see recipe 1/3 cup lemon juice 2 teaspoons salt 3/4 cup melted butter -- or margarine Paprika Thaw frozen fish. Clean, wash and dry fish. To make a pocket for the stuffing, lay the fish flat on a cutting board, light side down. With a sharp knife cut down the center of fish along the backbone from the tail to about 1" from the heat end. Turn the knife flat and cut the flesh along both sides of the backbone to the tail allowing the knife to run over the rib-bones. Place fish in a single layer on a well greased baking pan, 15x10x1 inch. Stuff fish loosely. Combine remaining ingredients and mix well. Brush fish with sauce. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fluffy Chocolate Butter Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 3 ounces unsweetened chocolate -- melted and cooled 2 1/2 cups unsifted confectioners' sugar 4 tablespoons hot water 1 teaspoon vanilla In small bowl of mixer blend butter and chocolate. Gradually beat in sugar alternately with water. Place bowl in bowl of ice water and beat until fluffy. Stir in vanilla. Makes about 2 Cups. NOTE: The secret of fluffy frosting is to beat it in ice water. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fluffy Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2 Egg whites -- unbeaten 4 tablespoons cold water 1/4 teaspoon cream of tartar 1 dash salt 1/2 teaspoon vanilla Combine sugar, egg whites, water, cream of tartar and salt in upper part of double boiler. Place over boiling water and beat constantly with rotary beater until frosting will stand in peaks, or about 7 minutes. Add vanilla last. Makes about 3 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Foolproof Beef And Broccoli Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Vegetables Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound beef sirloin steak -- boneless 1 tablespoon vegetable oil 1 clove garlic -- minced 1 medium onion -- cut into wedges 1 can Campbell's Cream of Broccoli Soup -- (10 3/4 oz.) 1/4 cup water 1 tablespoon soy sauce 2 cups broccoli flowerets Hot cooked noodles Slice beef across the grain into very thin strips. In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over hot noodles. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Foolproof Chocolate Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces semi-sweet chocolate morsels 1 can Eagle Bran Sweetened Condensed Milk -- (14 oz.) 1 Dash salt 1 1/2 teaspoons vanilla extract 1/2 cup chopped nuts -- optional In heavy saucepan, over low heat, melt morsels with sweetened condensed milk. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper-lined 8" square pan. Chill 2 hours or until set. Turn fudge onto cutting board; peel off paper and cut into squares. Cover and store at room temperature. Makes about 1 3/4 pounds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Four Expectant Fathers Recipe By : From an e-mail friend Serving Size : 1 Preparation Time :0:00 Categories : Information Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TEXT*** Four expectant fathers were in Minneapolis hospital waiting room, while their wives were in labor. The nurse arrived and announced to the first man, "Congratulations sir, You're the father of twins." "What a coincidence" the man said with some obvious pride. "I work for the Minnesota Twins baseball team." The nurse returned in a little while and turned to the second man, "You sir, are the father of triplets." "Wow, That's really an incredible coincidence " he answered. "I work for the 3M Corporation." My buddies at work will never let me live this one down. An hour later, while the other two men were passing cigars around, the nurse came back, this time she turn to the 3rd man - who had been quiet in the corner. She announced that his wife had just given birth to quadruplets. Stunned, he barely could reply. "Don't tell me! Another coincidence?" asked the nurse. After finally regaining his composure, he said "I don't believe it, I work for the Four Seasons Hotel." After hearing this, everybody's attention turned to the 4th guy, who had just fainted, flat out on the floor. The nurse rushed to his side and after some time, he slowly gained back his consiousness. When he was finally able to speak, you could hear him whispering repeatedly the same phrase over and over again. "I should have never taken that job at 7-Eleven... "I should have never taken that job at 7-Eleven... "I should have never taken that job at 7-Eleven..." \\|// (o o) -----oOOo-(_)-oOOo----------- - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frances Chicken Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken 1 small velvette cheese -- box 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 can tomatoes -- rotel 1 onion 1 small Dorito chips -- bag Boil and debone chicken. Put in bottom of pan. Cut up onion onto the chicken. Slice cheese then add the chips. Mix soups and tomatoes, pour over top. Bake 350 degrees for about 30 minutes or until real hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Apple & Spice Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 1/4 cups brown sugar 2 Eggs 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3/4 cup sour cream 1 can Comstock Sliced Apples -- drained and cut -- into coarse chunks -- (20 oz.) 1 1/2 teaspoons cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg Cream butter and sugar. Sift together flour and remaining dry ingredients; add alternately with sour cream to creamed mixture. fold in apples. Spray 9-cup tube pan with PAM (or grease and flour). Pour in batter. Bake in preheated 350 degrees oven for 45 - 50 minutes; turn out on wire rack to complete cooling. Glaze with Glaze #1 is desired (see frosting section). Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Dressing #1 Recipe By : Barbara Price Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup salad or olive oil 1/4 cup lemon juice or cider vinegar 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon dry mustard 1/4 teaspoon pepper Mix well and refrigerate. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Dressing #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- vegetable oil or -- combination 1/2 cup sugar 1/4 cup vinegar 1/4 cup lemon juice 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika Shake all ingredients in tightly covered container; refrigerate. Sake just before serving. Makes 1 1/2 cups dressing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Market Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Assorted dried beans and peas Ham Hock 1 can tomatoes -- (28 oz.) 2 Onions -- chopped 4 stalks celery -- chopped 2 cloves garlic -- minced Salt and pepper to taste Bay leaves Thyme Basil 1 pound sausage -- sliced 2 boneless Chicken breast 1/2 cup red wine 1/2 cup chopped parsley Wash beans, cover with water and soak overnight. Drain beans, and add 3 quarts water, ham hock, bay leaves, thyme, and basil and simmer 2 1/2 to 3 hours. Add tomatoes, onion, celery, salt, pepper and simmer 1 1/2 hours. Add sausage, chicken and simmer 30 to 40 minutes. Before serving add wine and parsley. NOTE: If refrigerated for at least a day before serving the flavor is enhanced. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Market Soup #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beans Peas 1 pound sausage liced han hocks 28 ounces tomatoes, canned 2 boned and skinned chicken breasts 4 stalks celery 1/2 cup red wine 2 cloves garlic 1/2 cup chopped parsley salt and pepper bay leaf thyme basil Wash beans and peas. Cover with water, soak overnigh. Drain beans, add 3 quarts water, ham hocks, bay leaves, thyme & basil. Simmer 2 1/2 to 3 hours. Add tomatores, onions,celery, salt and pepper. Simmer 1 1/2 hours until creamy. Add sausage, chicken and simmer 30 to 40 minutes. Before serving add red wine and parsley. Best if refrigerated for a day before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Onion Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions 1 clove garlic 2 cups chicken stock 1/4 cup white wine salt and pepper -- to taste 2 tablespoons oil swiss cheese Pout oil in pot, add chopped onions, mashed garlic, stir a few minutes. Add chicken stock and white wine. Cook a few minutes then put this in a little baking dish and put slices of swiss cheese on top and place in oven until cheese is melted. - - - - - - - - - - - - - - - - - - NOTES : Mike and Mike Jr. likes very much. * Exported from MasterCook * French Silk Chocolate Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1/2 cup butter 1/2 cup pecans 1/4 cup brown sugar FILLING: 1/2 cup butter 3/4 cup sugar 2 Eggs 10 ounces sweet chocolate TOPPING: 1 cup cream 2 tablespoons sugar 2 tablespoons cream de cocoa CRUST: Mix and press in 10" pie pan. Bake at 350 degrees. FILLING: Cream butter, add sugar then 1 egg at a time. Melt chocolate and add to sugar mixture. Pour into pie shell. TOPPING: Mix and spread on top of pie. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Style Veal Cutlets Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal French Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Veal Cutlet -- thinly sliced 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 2 Tablespoons Corn Oil -- to 4 tablespoons 1/4 Pound Mushrooms -- sliced 1 Chicken Bouillon Cube 1 1/4 Cups Water 1/4 Cup Dry White Wine 1 Tablespoon Cornstarch 1/4 Cup Water With meat mallet, pound veal cutlets to 1/4" thickness; cut into serving size pieces. Sprinkle with salt and pepper. In large skillet, heat 2 Tbsp. corn oil over medium heat. Add veal slices, a few at a time, so that pieces do not touch. Cook 8 to 10 minutes or until veal is lightly browned on both sides. Remove from skillet; keep warm. If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium heat. Add mushrooms and sauté 3 to 4 minutes or until tender. Remove to platter with veal. To pan add bouillon cube and 1 1/4 cups water. Bring to boil, stirring to dissolve bouillon. Add wine and boil 1 minute. Stir together cornstarch and 1/4 cup water. Gradually stir into hot liquid in skillet. Stirring constantly, bring mixture to boil over medium heat and boil 1 minute. Serve gravy over cutlets. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Vanilla Ice Cream #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 tablespoons water 2 Egg yolk -- beaten 4 teaspoons vanilla extract 2 cups Borden Whipping Cream -- whipped In large bowl, combine sweetened condensed milk, water, egg yolks and vanilla extract. Fold in whipped cream. Pour into aluminum foil lined 9x5 loaf pan. Cover. Freeze 6 hours or until firm. Remove from pan, peel off foil and slice. Makes about 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Vanilla Ice Cream #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups heavy cream 1 Cup milk 1/4 cup sugar 2 Vanilla beans -- split lengthwise, -- or 2 tablespoons vanilla extract 4 large egg yolks NOTE: To make a lighter ice cream, use 2 cups of milk and 2 cups of cream. To make a richer ice cream, add 2 more egg yolks. In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanilla beans. (If you're using vanilla extract, do not add it until later on in the recipe.) Stir occasionally until sugar is dissolved and mixture is hot but not boiling. Whisk yolks together in bowl. Continue whisking and very slowly pour in about 1 cup of the cream mixture. When smooth, pour back into to the saucepan. Whisk constantly over low heat until mixture thickens slightly and coats the back of a spoon (about 5 minutes). Take care that mixture doesn't boil, or it will curdle. Draw your finger across the back of the coated spoon. If the line you make remains, custard is done. Remove vanilla beans; or is you're using vanilla extract, add it now. Freeze in ice cream churn according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Apple Cake #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups flour 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 cups sugar 1 Cup oil 3 cups chopped apples 1 cup pecans 3 Eggs 1 teaspoon cinnamon 1 teaspoon nutmeg Sift flour, sugar, salt and baking powder together. Add oil and eggs. Mix well. Bake in tube pan at 325 degrees for 1 hour. Make a glaze and pour over cake while still warm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Apple Cake #2 Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2 cups sugar 1 cup Mazola oil 3 cups flour 1 teaspoon salt 1 teaspoon soda 1 teaspoon baking powder 3 cups chopped apples Beat eggs, sugar and oil together. Add remaining ingredients. Bake in loaf or tube pan for 1 hour at 325 degrees. Note: the dough will be real stiff. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Apple Cake #3 Recipe By : Lavoda Smith Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chopped apples 2 cups sugar 2 Eggs 1 teaspoon vanilla 2 1/2 cups flour 1 teaspoon salt 1 teaspoon soda 1 teaspoon baking soda 1 teaspoon cinnamon 1 1/4 cups oil 1 cup pecans Sift all dry ingredients together. Add oil to dry ingredients, mix well. Add apples and pecans. Bake for 1 hour at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Apple Cake #4 Recipe By : Bid Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1 cup butter 2 cups sugar 4 cups fresh apples -- finely chopped 2 1/2 cups flour 2 teaspoons soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice Combine eggs, butter and sugar. Add chopped apples and let stand for 10 minutes. Sift together all dry ingredients and add to apple mixture. Bake in tube pan at 360 degrees for 45 minutes to 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Apple Cake #5 Recipe By : Lexie Herndon Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 cups sugar 1/2 teaspoon salt 1/2 teaspoon soda 1 1/4 cups cooking oil 1 cup pecans 1 teaspoon vanilla 2 medium apples 3 Eggs Mix and sift together flour, sugar, salt and soda. Peel and core apples. Mix with chopped pecans. Add to dry ingredients. Make a "well" in the center. Pour in oil and well beaten eggs. Thoroughly mix and then add vanilla. Bake in a greased and floured tube pan for 1 hour at 350 degrees. Test for doneness with straw. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Berry Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh berries 1/4 cup sugar -- or to taste 1 Recipe French vanilla ice cream #2 -- see recipe 2 teaspoons lemon juice -- optional In large bowl, mash the clean sliced berries with the sugar. Allow to stand for 1 hour. Meanwhile prepare French vanilla ice cream according to directions. Strain into a clean bowl and let cool thoroughly. If berries aren't very flavorful, stir in the lemon juice to perk up the flavor. Puree berries in food processor or blender, then strain. Add puree to ice cream. Transfer to ice cream churn and freeze according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Berry Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons corn starch 1 cup sugar 4 cups fresh blueberries or strawberries -- cut in half Double crust pastry for 9" pie Mix corn starch and sugar; toss with berries. Turn into pastry lined pie plate. Cut several slits in top crust to permit escape of steam. Cover pie with pastry; seal and flute edge. Bake in 425 degree oven 35 to 40 minutes or until browned. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Cranberry Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cranberries -- fresh or frozen (12 -- oz.) 1 medium orange 3/4 cup sugar -- up to 1 Slice unpeeled orange into eights; remove seeds. Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to desired sweetness. Store in refrigerator or freezer. Makes about 2 1/2 Cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Cream Style Corn Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Home Freezing Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 cups corn -- cut off cob 1 cup sugar 1/4 cup salt 5 cups ice water Mix together and put in freezer bags and freeze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Strawberry Pie Recipe By : From the 60's in Calif. Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie shell 2 1/2 cups fresh strawberries -- whole 1 cup sugar 2 tablespoons cornstarch 1/2 cup water dash salt 1 cup lightly crushed strawberries -- with juice red food coloring -- a few drops 1 cup heavy whipping cream -- whipped Place fresh whole trimmed strawberries in baked pie shell. Set aside. In medium saucepan combine sugar, cornstarch, water and salt; mix well. Add crushed berries and food coloring and cook over medium heat until thick and bixurte begins to boil. Pour evenly over fressh berries in pie shell. Cool Refrigerate until serving time. Serve wiwth whipped cream or cool whip. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Sweet Cherries Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Home Freezing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** Select moisture-proof containers with lids that are thoroughly clean. Work with a small amount of cherries at a time to allow for quick handling and prompt freezing. Wash cherries in ice water and drain. Pack according to preferred method and freeze immediately. To freeze whole with stems, pack washed cherries with stems intact in freezer containers. Shake containers to pack cherries closely. Cover tightly and freeze. For a syrup pack, make a syrup by boiling 1 cup sugar with 2 cups water until sugar dissolves. Refrigerate until syrup is ice cold. It takes 1/2 to 2/3 cup syrup for each pint container of cherries. Add 1/2 Tsp. ascorbic acid per pint of cherries. Pour about 1/2 cup ice cold syrup into container. Fill half full with pitted fresh sweet cherries. Shake container to pack fruit as closely as possible with crushing. Finish filling container with cherries, leaving 1/2 inch headspace for half pints and pints; 3/4 inch for 1 1/2 pints. If needed, add more syrup to cover cherries. Place small pieces of crumpled plastic wrap or aluminum foil on top of fruit, dressing down; to hold cherries under syrup. Cover tightly and freeze. For dry sugar pack, fill freezing containers with pitted or unpitted fresh sweet cherries. Shake container to pack cherries closely. Pour 1/3 cup sugar over each pint of cherries. Cover tightly and freeze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Rice #1 Recipe By : Mrs. J. E. Brown, Atlanta, Georgia Serving Size : 6 Preparation Time :0:00 Categories : Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bacon 1 Egg 1/2 cup chopped onion 1/2 cup chopped green pepper 1 1/2 cups cooked regular rice -- up to 2 Cook bacon; drain and crumble, reserving drippings. Fry egg to well-done stage in drippings. Remove egg, and chop; reserve drippings. Saut‚ onion and green pepper in drippings; add bacon, egg, and rice. Cover; warm over low heat. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Rice #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup rice 2 Fresh tomatoes 3 cups chicken broth 2 tablespoons cooking oil Garlic salt Salt Pepper 1/2 onion -- chopped Water Brown rice in skillet. Add tomatoes and onion. When rice is slightly brown, add water and stand back (rice will pop and become fluffy). Turn down heat. Add chicken broth and simmer covered until done. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Rice With Bacon or Pork Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Oriental Pork & Ham Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cold cooked rice 3 tablespoons vegetable oil 1/2 teaspoon sugar 1 teaspoon salt 1 tablespoon soy sauce 3 eggs -- scrambled soft 2 green onions -- chopped 1/2 pound bacon -- fried & crumbled Stir fry rice in hot oil for one minute. Add sugar, salt and soy sauce. Stir 1/2 minute, add eggs, green onions and bacon. Stir to mix about 1/2 minute. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Won Tongs or Won Tong Soup Recipe By : Mike Price, Sr. Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package won tongs beef -- sliced paper-thin pork -- sliced paper-thin chicken -- sliced paper-thin assorted raw vegetables -- chopped fine Fry along or make filling from paper thin meat and raw chopped vegetables. You can fold won tongs in half or you can put two together with filling on top of one and place the other on top and seal. Fry in deep fat or ddrop in won-tong soup mixture. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frosted Cinnamon Icebox Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/2 cup warm water 2 cups lukewarm milk -- (scaled then -- cooled) 1/3 cup sugar 1/3 cup vegetable oil or shortening 3 teaspoons baking powder 2 teaspoons salt 1 Egg 5 cups all-purpose flour -- up to 6 4 tablespoons butter -- softened 1/2 cup sugar 1 tablespoon + 1 Tsp. cinnamon Powder Sugar Frosting Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indention remains when touched.) Grease 2 oblong pans, 13x9x2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12x10 inches. Spread with half of the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.) Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Powdered Sugar Frosting while warm. Makes 24 rolls. POWDERED SUGAR FROSTING: Mix 1 cup powdered sugar, 1 Tbsp. milk and 1/2 Tsp. vanilla until smooth and of spreading consistency. Frost 1 pan of rolls. VARIETIES OF ICEBOX ROLLS: CARAMEL PECAN ICEBOX ROLLS: Omit Powdered Sugar Frosting. Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted; remove from heat. Stir in 2 Tbsp. light corn syrup. Divide caramel mixture between pans. Sprinkle each with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. ORANGE MARMALADE ICEBOX ROLLS: Omit butter, sugar-cinnamon mixture and Powdered Sugar Frosting. Before rolling dough into rectangles, beat 2 cups powdered sugar, 1/2 cup orange marmalade and 1/4 cup butter, softened, until smooth and creamy. Spread each rectangle with 1/3 cup of the marmalade mixture. Roll dough, slice, refrigerate and bake as directed. Frost with remaining marmalade mixture while warm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frosted Coconut Gingerbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 1 teaspoon baking powder 1/8 teaspoon soda 2 teaspoons ginger 1 teaspoon cinnamon 1/2 teaspoon salt 1/3 cup butter 1/2 cup sugar 1 Egg -- well beaten 2/3 cup molasses 3/4 cup sour milk 1/3 cup sugar 1 Egg white -- stiffly beaten 1 1/2 cups Baker's Coconut -- Premium Shred Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees( 20 minutes, then increase heat slightly to 350 degrees for 20 minutes. Fold sugar into egg white, spread on gingerbread 10 minutes before removing from oven. Sprinkle with coconut and bake 10 minutes longer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frosting Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup milk 5 tablespoons flour 1 cup butter 2 cups powdered sugar 1 tablespoon vanilla Cook milk and flour until thick. Put in refrigerator to cool. Beat together butter, powdered sugar and vanilla with cooled mixture a little at a time. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Daiquiri Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces limeade 8 ounces frozen strawberries -- in sugar syrup 4 ounces rum 1 teaspoon sugar mix in blender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Fruit Salad Recipe By : Mary McKinnon Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can apricot -- crushed 1 can sliced peaches 1 can crushed pineapple 2 packages lemon jello 8 ounces cream cheese 1 pint whipping cream Drain juices from canned fruit in a bowl. Heat 2 cups juice and pour over geletin. Stir until dissolved. Beat cream cheese until smooth. Add remainiing fruit juice and beat. Add gelatine and fruit. Whip the cream and stir into fruit mixture. Pour into cans from which fruit was emptied. Freeze stirring several times during freezing or you can use plastic bags. Keep in freezer until ready to serve. To serve open bottom of can and push salad out. slice and place on lettuce leaf. Makes 20 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Passion Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Bottles -- (28 oz. each) -- carbonated -- beverage, any -- flavor 2 cans sweetened condensed milk FOR REFRIGERATOR FREEZER: Blend ingredients well. Pour into ice cube trays. Freeze until firm mush forms. Turn into chilled mixing bowl. Break up and beat until smooth with rotary or electric beater. Quickly return to ice cube trays. Freeze until firm. FOR HAND OR ELECTRIC FREEZER: Pour into freezer. Proceed according to the operating instructions for using your hand or electric home freezer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit 'n' Nut Bar Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unsifted flour 1 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 1/4 cup milk 1 jar None Such Ready-to Use Mince Meat -- (28 oz.) 1 cup chopped nuts Preheat oven to 400 degrees. In large bowl, mix dry ingredients. Add oil and milk, stirring until mixture is well moistened and crumbly. Reserving 1 cup mixture, press remainder into 13x9 inch baking dish; spread with mince meat. Sprinkle evenly with remaining mixture and nuts. Bake 30 minutes or until golden brown. Cut into bars. Store, loosely covered, at room temperature. Makes 3 to 4 dozen Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Balls Recipe By : Dot Oellerich Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks butter -- melted 1 pound chopped dates 1 can coconut 1 cup nuts 2 cups brown sugar 4 cups rice krispies® powdered sugar Melt butter and dates, coconut t, nuts and brown sugar. Cook for 6 inutes and then add rice krispies. rool in balls and then in powdered sugar. Yield approximately 104 balls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted flour 3 teaspoons baking powder 1/2 cup sugar 1 teaspoon salt 1/2 cup nut meats -- broken 1/2 cup candied orange peel -- thinly sliced 1 1/2 cups Graham flour 1 1/2 cups milk 1 Egg -- well beaten Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine nuts, orange peel, and Graham flour, and add to first mixture. Combine milk and egg; add to flour. Stir only until smooth. Bake in greased loaf pan, 9x4x3 inches, in moderate oven (325 degrees) 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Cocktail Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cup sugar 1 teaspoon soda 1/4 teaspoon salt 1 Egg 1 teaspoon vanilla 1 can fruit juice -- drained 1/2 cup brown sugar 1/2 cup nuts Mix flour, sugar, soda, salt, egg and vanilla. Add fruit cocktail and mix well. Pour into ungreased 6x11 inch pan. Mix brown sugar and nuts together. Put on top of batter. Bake at 350 degrees for 45 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Cocktail Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large fruit cocktail -- drained 1 #2 can crushed pineapple 9 ounces Cool Whip® 1 box instant pistachio pudding 1 cup coconut 1 cup chopped nuts Drain pianeapple and fruit cocktail, mix. Make pudding and mix with fruit. If desire add coconut and chopped nuts. Add cool whip just before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Dressing for Fruit Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cdu lemonade, frozen concentrate -- thawed 1 teaspoon crystallized ginger -- minced 1/4 teaspoon orange bits 1/8 teaspoon mace 1/8 teaspoon allspice 1 cup sour cream In blender jar combine lemonade, ginger, orage bits, mace and allspice. Blend until smooth. stir in sour cream. Serve with any fruit salad. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Eagle Brand Sweet Condensed milk 1 cup Coconut 1 cup candied fruit 1 cup walnuts 1/2 teaspoon vanilla Mix together and drop on a well greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Kabobs Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- apple pear pineapple grapes strawberries lemon juice dressing 1 1/2 cups vanilla yogurt 1 1/2 teaspoons coconut 1 1/2 teaspoons orange marmalade Toss apples and pears with lemon juice. Alternate apple, pineapple, grape, pear, and strawberry on wooden skewer. Mix dressing ingredients. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Salad #2 Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple chunks -- cut and drained -- (Tall) 2 cans mandarin oranges -- drained (Small) 1 can apricot pie filling 2 small bananas -- up to 3 Mix lightly. Keeps about 10 days in refrig. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Salad #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cherry pie filling 1 cup Eagle Brand Milk 1 large can angel flake coconut 1 large can chunk pineapple -- drained 1 cup chopped nuts 1 large cool whip Mix all together well and let set overnight. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup whipping cream -- whipped 1 tablespoon confectioners sugar 1 small ripe banana -- mashed 1 small orange cut in cubes 1 teaspoon grated orange peel 4 large strawberries Combine all ingredients except strawberries. Chill. Pile fruit topping on top of a pound cake or other cake slice. Top each serving with a strawberry. Make enough toppings for 4 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruitcake with Black Berry Wine On Top Recipe By : Fackie Finley, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins 1 cup mixed candied fruit 1 cup chopped pecans 1 cup all-purpose flour 1 cup butter 1 cup sugar 2 eggs -- to 4 1/2 cup milk Cream butter and sugar till light. Add eggs one at a time beating well after each. add milk and creeeam together, tehn add fruit and flour mixtue. Bake at 375 degrees for 45 minutes to 1 hour. Test for being done. After cake cools, pour blackberry wine over cake. Makes 1 loaf. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruited Rice Medley Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sliced carrot 3 tablespoons butter 1 cup sliced green onions 2 cups sliced apples -- unpeeled 3 cups cooked rice 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup seedless raisins 1 tablespoon toasted sesame seeds -- optional Saute carrots in butter until crisp, about 10 minutes. Add onions and apples cook 5 minutes longer. Stir in rice, salt, peper and raisins. Cook stirring constantly until rice is thorogughly heated. Add sesame seeds and toss lightly. - - - - - - - - - - - - - - - - - - NOTES : If you have any left over meat, ham, chicken,or port just stir them into the skillet for a super main dish. * Exported from MasterCook * Fruited Swiss Yogurt Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 graham cracker crumb crust -- (9-inch) 1 envelope unflavored gelatin 1/4 cup water 2 cups Borden Lite-line Strawberry Yogurt 1 cup Borden whipping cream 1/2 cup sugar In medium saucepan, sprinkle gelatine on water; heat slowly; stirring to dissolve gelatine. Remove from heat; stir in yogurt. In small mixer bowl, whip cream until soft peaks form. Gradually add sugar and continue beating until stiff. Fold into yogurt mixture; pour into crust. Chill 2 hours or until set. Refrigerate leftovers. Makes one 9-inch pie. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruited Tea Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Borden Country Store Butter -- softened 1 1/2 cups sour cream 1 cup sugar 4 cups unsifted flour 1 tablespoon baking soda 1/4 teaspoon salt 1 cup raisins or currants 1/4 cup chopped candied cherries -- (optional) Additional sugar Preheat oven to 325 degrees. In large mixer bowl, cream together butter, sour cream and sugar. Sift or stir together flour, baking soda and salt; gradually add to creamed mixture. Stir in raisins and if desired cherries. Using a heaping tablespoon for each, roll into balls; place on greased baking sheets and flatten lightly. Sprinkle with sugar. Bake 15 to 18 minutes or until golden brown. Makes about 2 1/2 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frying Pan Cookies Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 cup white sugar 2 Eggs -- beaten 4 teaspoons salt 1 package dates 1 teaspoon vanilla 1/2 cup chopped nuts 2 1/2 cups rice krispies Flake coconut Melt butter in frying pan, take off flame. Add sugar, eggs, salt and dates. Cook over low heat. Add vanilla, nuts and rice krispies. While still warm form small balls and roll in coconut. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 4 cups sugar 1 Tall can Carnation milk 1 pint marshmallow whip 2 packages chocolate chips 2 cups nuts 1 dash salt Mix butter, sugar and milk in double boiler. Bring to boil. Boil for 9 minutes stirring. Remove from fire and add marshmallow whip, chocolate chips and nuts and a dash of salt. Put in greased pan. Makes 5 pounds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup sugar 1 can Pet milk -- (large) 1 jar marshmallow whip 2 packages Chocolate chips 2 cups chocolate chips 1 Dash salt vanilla Mix butter and sugar in saucepan. Heat to boiling point. Boil 9 minutes, stirring constantly. Remove from fire, add marshmallow whip, chocolate chips, nuts , salt, and vanilla. Pour in pan to cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Batter Pudding Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 cup packed brown sugar 1/2 cup chopped nuts 3 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons oil 1 teaspoon vanilla Cocoa Syrup Cream or half-and-half In greased 2-quart casserole stir together flour, sugar, nuts, cocoa, baking powder and salt. Combine milk, oil and vanilla and stir into dry mixture until well blended. Pour cocoa syrup on top. Wipe edges of casserole and bake in preheated 350 degree oven 40 minutes or until pick inserted in center comes out clean. Serve warm in bowls, spooning a portion of cake with syrup. Pass cream. Makes 6 servings. COCOA SYRUP: Combine 1/2 cup packed brown sugar and 1/4 cup cocoa. Stir in 1 2/3 cups hot water and 1 Tsp. vanilla until smooth and well blended. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup shortening -- softening 1 cup sugar 1 Egg 1/4 cup Pet evaporated milk 1/2 cup broken walnuts or pecans Preheat oven to 350 degrees. In a small bowl, mix flour, cocoa, baking powder and salt. In a large bowl, cream shortening, sugar and egg until light and fluffy. Add evaporated milk. Gradually stir in flour mixture. Stir in nuts. Spread in greased 8" square baking pan. Bake 25 to 30 minutes or until top springs back when lightly touched. Cut into squares while warm. Cool in pan. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Brownies-Easy-Cheesy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cream Cheese Filling -- see below 1 cup butter 4 ounces unsweetened chocolate 2 cups sugar 4 Eggs 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup coarsely chopped nuts Heat oven to 350 degrees. Grease square pan, 9x9x2 inches. Prepare Cream Cheese Filling (see recipe at end of this recipe). Heat butter and chocolate in small saucepan over low heat, stirring occasionally, until melted; cool. Beat chocolate mixture, sugar, eggs and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, about 1 minute. Beat in flour and salt on low speed, scraping bowl occasionally, about 1/2 minute. Beat on medium speed about 1 minute. Stir in nuts. Spread half of the dough in pan; spread with Cream Cheese Filling. Gently spread remaining dough over Cream Cheese Filling. Gently swirl through dough with spoon in an over-and-under motion for marble effect. See next page for rest of directions. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool; cut into bars, about 1 1/2x1 inch. Makes 48 bars. CREAM CHEESE FILLING 1 Pkg. (8 oz.) cream cheese, softened 1/4 Cup sugar 1 Tsp. cinnamon 1 Egg 1 1/2 Tsp.. vanilla Beat all ingredients in small mixer bowl, scraping bowl occasionally, about 2 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 tablespoons cream 1 1/2 cups sugar 1 ounce chocolate cut in pieces 1 Egg yolk 1 tablespoon butter 1/2 teaspoon vanilla Combine cream, sugar, chocolate and egg yolk. Stir thoroughly to dissolve sugar. With a damp cloth wipe away any sugar crystals which appear on the sides of the sauce pan. Cook very slowly to 232 degrees or until a soft ball stage is reached. Add butter and vanilla. Cool to lukewarm or 110 degrees. Beat until a thick enough to spread. It is sufficient to generously frost a 9x9 inch loaf cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Marble Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines Fudge Marble Deluxe Cake mix 1 package instant vanilla pudding mix -- (4 serving size) 1/2 cup Crisco oil 4 Eggs 1 cup water Blend all ingredients except the small packet (from cake mix) in a large bowl, then beat at medium speed for 2 minutes. Pour 3/4 of the batter into a greased and floured 10" tube pan. Blend contents of small packet into remaining batter. Spoon dark batter here and there over light batter. Pull knife through batter in wide curves several times. Bake at 350 degrees for about 45 - 55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. If desired, dust top of cooled cake with confectioners sugar. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Squares Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cups sugar 4 Eggs 1 tablespoon vanilla 4 Squares chocolate 2 cups nuts Mix all ingredients together. Bake 30 minutes in moderate oven 350s degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudgy Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 Cup milk 4 ounces unsweetened chocolate 3 tablespoons corn syrup 1/2 cup butter or margarine 1 teaspoon vanilla In 3-quart saucepan combine sugar, milk, chocolate and syrup. Over medium-high heat bring to boil, stirring often. Reduce heat to medium, set candy thermometer in pan and cook, stirring occasionally, until syrup reaches 234 degrees or forms a soft ball when small amount is dropped in very cold water. Remove from heat. Add butter and vanilla but do not stir. Cool at room temperature (without stirring) until temperature drops to 110 degrees or bottom of pan feels just warm, about 1 hour. `With wooden spoon beat until creamy and frosting begins to hold its shape. If frosting becomes too stiff, add a few drops hot water; beat until creamy. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Furled Fillets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Seafoods Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh or frozen fish fillets Salt Pepper 1 package cornbread stuffing 1 tablespoon melted butter 1 tablespoon lemon juice -- freshly squeezed Paprika 1 can shrimp soup -- (10 1/2 oz.) 1 can sweet peas -- drained ( 8 1/2 -- oz.) 1/4 cup chopped pimiento -- well drained Shrimp for garnish Thaw frozen fillets. Separate fillets and divide in 4 serving size portions. Sprinkle with salt and pepper. Prepare stuffing mix and spread about 1/4 cup on each serving. Roll up fillets and secure ends with wooden picks. Place fillets in well-greased baking dish and brush with mixture of butter and lemon juice; sprinkle with paprika. Spoon remainder of stuffing mix around fillets in dish. Bake in preheated 350 degree oven 25 minutes or until fish flakes easily when tested with fork. Place shrimp soup in small saucepan over medium heat. Add peas and pimiento to soup and heat thoroughly. Serve sauce over individual servings of fillets and cornbread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Galaxy Cheese Ball Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces cheddar cheese -- cut in 1" cubes 8 ounces cream cheese -- cubed 1 teaspoon worcestershire sauce 2 1/2 ounces smoked beef -- sliced, cut in half 1 green onion -- cut in thirds Position steel cutting blades in food processor container. Add cheddar cheese. Process 8 to 9 seconds or until blended. add cream cheese and worcestershire sauce. Process 8 seconds. Scrape sides of mixing container. Continue processing 6 or 7 seconds or until blended well. Add meat and onions process 9 to 10 seconds. Scrape sides of continer, continue processing 6 to 7 second or until well blended. Chill 3 hours. Shape into ball. Roll in choppeped green onions, bacon bits andsalad topping chopped fine together. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Galveston Gumbo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Rice Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- frozen fully -- peeled, deveined 2 cups fresh okra -- sliced, or 10 ounces frozen okra -- sliced 1/3 cup shortening -- melted 2/3 cup chopped green onions and tops 3 cloves garlic -- finely chopped 1 1/2 teaspoons salt 1/2 teaspoon pepper 2 cups hot water 1 cup canned tomatoes 2 whole bay leaves 6 drops liquid hot pepper sauce 1 1/2 cups cooked rice Saut‚ okra in shortening about 10 minutes or until okra appears dry, stirring constantly. Add onion, garlic, salt, pepper and shrimp. Cook about 5 minutes. Add water, tomatoes and bay leaves. Cover and simmer 20 minutes. Remove bay leaves. Add liquid hot pepper sauce. Place 3/4 cup rice in the bottom of 6 soup bowls; fill with gumbo. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gambas al Ajillo (Shrimp with Garlic) Recipe By : MS Access Serving Size : 4 Preparation Time :0:15 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Shrimp 2 tablespoons tomato paste 1 tablespoon Paprika 1 teaspoon cayenne pepper 5 cloves garlic 1/2 cup Olive oil 4 tablespoons Dry sherry 1 teaspoon Hot sauce In a small container, mix paprika, hot sauce, tomato paste, salt, cayenne pepper, and dry sherry. In a skillet, heat the garlic with olive oil for 1 minute. Add shrimp and mixture and cook until shrimp is pink. Serve hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garbanzo Bean Soup Recipe By : Sondra Price Bailey Serving Size : 1 Preparation Time :0:00 Categories : Beans & Peas Potatoes Sausage Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound garbanzo beans 1 tablespoon salt 1 beef bone -- * see note 1 ham bones 2 quarts water 4 ounces white bacon pinch paprika 1 onion 1 pound potatoes 2 ounces lard pinch saffron salt -- to taste 1 -- spanish sausage Soak beans overnight with salt, drain. Add water and the two bones. Cook 45 minutes on low. Fry bacon, paprika, onion in lard. Add along with potaotoes, saffron and salt. Add chorizos cut thin. Cook until sausage, beans and potatoes are done about 1 hour more. - - - - - - - - - - - - - - - - - - NOTES : Instead on beef bone, I use 1 teaspoon beef flavor bouillon. Very good. * Exported from MasterCook * Garlic Croutons Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick baking mix 1 teaspoon garlic powder 1/2 cup boiling water Heat oven to 375 degrees. Grease rectangular pan, 13x9x2 inches/ Mix all ingredients; spread in pan. Bake until golden brown, 20 to 25 minutes. Cool 10 minutes; cut into 1/2" cubes. Remove from pan. Cool completely. For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes. Makes about 6 cups of croutons. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- vegetable oil or -- combination 1/2 cup sugar 1/4 cup vinegar 1/4 cup lemon juice 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika 3 cloves garlic -- crushed 1 dash fresh ground pepper Shake all ingredients in tightly covered container; refrigerate. Shake just before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gather Round Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces butterscotch morsels 2 tablespoons instant coffee 1/4 cup water 1 cup butter 1 1/2 cups sugar 3 cups flour 1/2 teaspoon soda 1/4 teaspoon salt 3/4 cup buttermilk 4 Eggs Melt together in double boiler butterscotch morsels, instant coffee and water. Cream butter and sugar. Blend into butterscotch mixture. Combine flour, soda and salt. Add to creamed mixture, alternately with buttermilk. Add eggs, one at a time. Beat at medium speed. Bake in greased Bundt pan at 350 degrees for 55 to 60 minutes. Cool 10 minutes before removing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gazpach Soup (Spanish Salad Soup) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ripe tomatoes -- quartered 1/2 small onion -- sliced 1/2 green pepper -- seeded and sliced 1/2 cucumber -- sliced 4 sprigs parsley 2 cloves garlic 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 2 tablespoons wine vinegar 1/2 teaspoon worcestershire sauce 1/2 cup ice water 1/2 cup red wine dash tabasco sauce croutons Put all ingredients except croutons into blender container, cover press button 8 for 15 seconds or until all ingredients pass through blades. flash blend if needed. DO NOT OVER BLEND. Garnish with freshly toasted croutons.. - - - - - - - - - - - - - - - - - - NOTES : Inprovise with this soup. Add fresh basil or other herbs or green onions tops. * Exported from MasterCook * General Tsao's Chicken Recipe By : http://soar.Berkeley.EDU/recipes/ Serving Size : 4 Preparation Time :0:00 Categories : Stir-Fry Asian & Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Boneless chicken breast 2 teaspoons Dark soy sauce 2 teaspoons Rice wine or dry Sherry 1 teaspoon Finely chopped ginger root 1 teaspoon Cornstarch 1 teaspoon Sesame oil 1/3 cup Peanut oil 2 Dried red chilies -- cut in half -- lengthwise 1 tablespoon Coarsely chopped fresh orange peel or 2 teaspoons Soaked and coarsely chopped dried citrus -- peel 1/2 teaspoon Finely ground roasted Sichun peppercorns 2 teaspoons Dark soy sauce 1/4 teaspoon Salt 1 teaspoon Sugar 1/2 teaspoon Sesame oil Cut chicken into thin slices, 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 ts sesame oil. Mix well, let mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 ts. Reheat the pan over a high heat and add the dried chilies. Stir-fry them for 10 seconds, then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve immediately over white rice. Busted by Lori K - - - - - - - - - - - - - - - - - - * Exported from MasterCook * General Tsao's Chicken $$ Recipe By : http://soar.Berkeley.EDU/recipes/ Serving Size : 4 Preparation Time :0:00 Categories : Stir-Fry Oriental Chicken A-T N T Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound Boneless chicken breast 2 teaspoons Dark soy sauce 2 teaspoons Rice wine or dry Sherry 1 teaspoon Finely chopped ginger root 1 teaspoon Cornstarch 1 teaspoon Sesame oil 1/3 cup Peanut oil 2 Dried red chilies -- cut in half -- lengthwise 1 tablespoon Coarsely chopped fresh orange peel or 2 teaspoons Soaked and coarsely chopped dried citrus -- peel 1/2 teaspoon Finely ground roasted Sichun peppercorns 2 teaspoons Dark soy sauce 1/4 teaspoon Salt 1 teaspoon Sugar 1/2 teaspoon Sesame oil Cut chicken into thin slices, 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 ts sesame oil. Mix well, let mixture marinate for about 20 minutes. Heatthe oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 ts. Reheat the pan over a high heat and add the dried chilies. Stir-fry them for 10 seconds, then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve immediately over white rice. Busted by Lori K Date: Sun, 5 Jul 1998 22:15:33 EDT From: PLK1028@aol.com Here's my hot and spicey offering for Queen Barb. Lori K - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Geraldine Ice Box Cookies Recipe By : Geraldine Gilbert Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown sugar 1 1/2 sticks butter 2 eggs 2 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 2 cups nuts -- chopped fine Mix ingredients in order given. Mould into rolls, chill for 2 horus. Slice thin and sprinkle a little flour on waxpaper. Place on cookie sheet and bake at 300 degrees until light brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Geraldine's Divinity Recipe By : Geraldine Gilbert Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 2/3 cup white corn syrup 1/2 cup water 3 eggs 1/8 teaspoon salt 1 cup chopped nuts Place sugar, water, syrup and salt in a saucepan, bring to a boil, then turn to medium heat and cook about 15 to 20 minutes. Beat the egg whites until stiff but not dry. Test sugar like thin wire. now slowly pour the syrup in a very fine stream over the egg whites beating or whipping while pouring. do not scrape bottom of pan. continur3e beating until mixture holds it shape. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Geraldine's Fruit Cake Recipe By : Geraldine Gilbert, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 2 cups sugar 1 pound raisins 2 cups chopped nuts 1 pound graham cracker 1/4 pound butter 1 cup milk Cream butter and sugar, add 1 egg at a time then add milk. Now add crackers, mix well. Add nuts and raisins. Put in a tube cake pan. Bake 2 1/2 hours at 250 to 300 degrees or until done. (I bake it at 275 degrees for 1 1/2 hours and 1 hour at 300 degrees) cake will be soft on top when it comes out, but will be hard when it cools. Note: y9u can use 1 pound vanilla wafers instead of graham crackers. (Dot Williams makes her's this way.) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Chocolate Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Unbaked -- (9") pastry shell 4 ounces sweet cooking chocolate 1/4 cup butter or margarine 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 1/2 cup unsifted flour 1 teaspoon vanilla extract 1/8 teaspoon salt 2 Eggs -- beaten 1 can flaked coconut -- (3 1/2 oz.) 1 cup chopped pecans Preheat oven to 350 degrees. In heavy saucepan, over low heat, melt chocolate and butter; remove from heat. Add sweetened condensed milk, flour, vanilla, salt and eggs; mix well. Reserving 1/4 cup coconut for garnish, stir in remaining coconut and nuts. Pour into pastry shell; garnish with remaining coconut. Bake 40 to 50 minutes or until top is firm and coconut is lightly browned. Cool thoroughly before cutting. Garnish with whipped cream if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Chocolate Pie #2 Recipe By : Mary McKinnon, Beech Isalnd, S.C. Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces German chocolate squares 1/4 cup butter 1 2/3 cups evaporated milk 1 1/2 cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2 eggs 1 teaspoon vanilla 1 10-inch pie shell -- unbaked 1 1/3 cups coconut flakes 1/2 cup chopped nuts Melt chocolate with butter over low heat stirring until blended. Remove from heat, gradually blend in milk. Mix suga, cornstarch and salt. Throughly beat in eggs and vanills. Gradually bend in chocolate mixture. Pour into pie shells, combine coconut and nuts, sprinkle over filling. Bake at 375 degrees for 45 minuttes. Filling will be soft but will set while cooling. Cool at least 4 hours before cutting. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Chocolate Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 cup shortening 4 Eggs 2 teaspoons vanilla 1 cup buttermilk 3 cups sifted flour 1/2 teaspoon Soda 1/2 teaspoon Salt 1 package German chocolate Cream sugar and shortening, add eggs, vanilla, and buttermilk. Sift together flour. soda and salt. Add to creamed mixture. Mix well. Then add German chocolate that has been softened in warm over or double boiler. Blend together well. Cook in 9" stem pan that has been greased and dusted with flour for 1 1/2 hours at 300 degrees. Remove cake from pan while still hot and place under a thigh fitting cake cover and leave covered until cold. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Fruitcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter or margarine 2 cups sugar 4 Eggs 3 cups flour 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup buttermilk 3/4 teaspoon soda 2/3 cup cherry preserves 2/3 cup apricot preserves 2/3 cup pineapple preserves 1 cup chopped pecans 1 teaspoon vanilla Cream butter, sugar and eggs until light. Sift flour, allspice, cinnamon and nutmeg together. Add soda to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture, mixing after each addition. Fold in preserves, pecans and vanilla. Bake in 2 greased and floured 9x5x3 inch loaf pans or 1 large tube pan at 325 degrees 1 1/2 hours. Cool in pan 15 minutes before removing cakes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Sweet Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Baker's German Sweet Chocolate 1/2 cup boiling water 1 cup butter 2 cups sugar 4 Egg yolks 1 teaspoon vanilla 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 4 Egg whites -- stiffly beaten Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottom with paper. Bake at 350 degrees for 30 to 40 minutes. Frost tops only. Can use coconut-pecan frosting for tops. (see frosting section). Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Sweet Chocolate Pie #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Baker's German Sweet Chocolate 1/4 cup butter 1 2/3 cups evaporated milk 1 1/2 cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2 Eggs 1 teaspoon vanilla 1 Unbaked 9" pie shell -- highly fluted 1 1/3 cups coconut 1/2 cup chopped pecans Melt chocolate with butter over low heat, stirring until blended. remove from heat; gradually blend in milk. Mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes, or until puffed and browned. (Filling will be soft, but will set while cooling.) Cool at least 4 hours before cutting. NOTE: If top browns too quickly, cover loosely with foil last 15 minutes of baking. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Sweet Sour Cream Slaw Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head cabbage 1 Onion -- thinly sliced 7/8 cup sugar 2 teaspoons sugar 1 teaspoon dry mustard 1 teaspoon celery seed 1 cup vinegar 3/4 cup wesson oil 1 tablespoon salt Shred large cabbage head with knife. Put a layer of cabbage about 2" thick and a layer of thinly sliced onion, repeat until bowl is filled. Over this pour the 7/8 cup of sugar. Heat to boiling the 2 Tbsp. sugar, dry mustard, celery seed, vinegar, oil and salt. Pour over the cabbage mixture. Cover at once and put in refrigerator for 4 hours. Stir well after the 4 hours. This will last as long as it lasts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Cookies Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 tablespoon ginger 1 teaspoon soda 1/2 teaspoon salt 3/4 cup shortening -- half butter and -- half crisco 1 cup sugar 1 Egg 1/4 cup black molasses Chill dough. Roll in small balls. Shake in bag of sugar to coat. Bake in 350 degree oven for 12 to 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Peachy Glazed Turkey Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Turkey Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pounds Butterball breast of turkey -- thawed 1 jar peach preserves -- (12 oz.) 1 tablespoon lemon juice 1 1/2 teaspoons teriyaki sauce 1 teaspoon ground ginger Roast turkey according to package directions. Combine preserves, lemon juice, teriyaki sauce and ginger in saucepan and heat. About 30 minutes before turkey is done, brush turkey with sauce. Slice turkey and serve with remaining heated sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glaze #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups confectioners sugar 1 tablespoon soft butter 1/2 teaspoon pumpkin pie spice -- or combination of -- cinnamon, nutmeg or -- cloves) 2 tablespoons milk -- up to 4 In small bowl, combine sugar, butter, and spice. Add milk gradually to achieve desired consistency and stir until smooth. Drizzle over cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glaze #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 3/4 cup confectioners sugar 1/4 teaspoon vanilla extract 2 tablespoons cherry syrup 2 teaspoons milk -- up to 3 Combine first four ingredients. Gradually add milk to obtain desired consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glaze #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons orange juice 3/4 cup confectioner's sugar 1/4 teaspoon grated orange rind Heat butter with orange juice. Add to confectioners sugar and grated orange rind; beat until smooth. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glaze #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup powdered sugar 2 tablespoons margarine or butter -- softened 1/2 teaspoon vanilla 4 tablespoons milk -- up to 5 Mix powdered sugar, margarine and vanilla. Stir in milk, 1 tbsp. at a time until smooth and of desired consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Mint-Frosted Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1 cup sugar 1 teaspoon vanilla 2 Eggs 2 ounces unsweetened chocolate -- melted and cooled 1/2 cup chopped nuts 1/2 cup flour Mint Frosting Chocolate Glaze In large bowl of mixer beat butter, sugar, vanilla, eggs and chocolate until well blended. Stir in nuts and flour. Spread in greased 8x8x2 inch baking pan. Bake in preheated 350 degree oven 25 minutes or until top is firm. Cool then spread with Mint Frosting. Let stand until set. Pour Chocolate Glaze over frosting and spread in thin even layer. Chill until firm. Bring to room temperature before cutting. MINT FROSTING: Beat until smooth 1 cup confectioners; sugar, 2 Tbsp. softened butter, 1 Tbsp milk and 1/2 Tsp. peppermint. CHOCOLATE GLAZE: In small saucepan over low heat melt 2 Tbsp. butter. Add 2 squares (2 oz.) unsweetened chocolate and stir to melt and until smooth. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Minted Carrots Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds carrots -- peeled and quartered 1 1/2 cups water 3 1/2 tablespoons butter 1/2 teaspoon salt 1 cup heavy cream 2 tablespoons sugar freshly ground black pepper 2 tablespoons chopped fresh mint In large skillet combine carrots with water, 1 1/2 tablespoons butter and salt; heat to boiling. Cover and cook slowly until liquid has evaporated and carrots are almost tender, about 20 minutes. In small saucepan heat cream to boiling and pour over the carrots. Simmer slowly, uncovered until cream has been almost absorbed by carrots or until the carrots are tender. Add remaining 2 tablespoons butter, sugar and pepper. simmer a few minutes longer. Add chopped mint and serve. Makes 6 to 8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Onions Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Boiling water 1/2 teaspoon salt 8 large onions -- peeled 1/4 cup butter 1/4 cup sugar In 1 inch boiling water with salt in large skillet, cook whole onions, covered, over medium heat about 30 minutes or until theneder. Drain. In large skillet, melt butter with sugar. Add onions, over medium heat, saute turning until golden brown about 5 minutes. Can ve served as a vegetable side dish or arrange around a cooked turkey. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Pineapple Upside-Down Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can sliced pineapple in juice -- (20 oz.) 1 package vanilla flavor pudding and pie filling -- (4 serving size) 10 Walnut halves or maraschino cherry halves 1/2 cup firmly packed brown sugar 1 package yellow cake mix -- (2-layer size) 1 package vanilla flavor instant pudding and pie -- (4 serving size) -- filling 4 Eggs 1 cup water 1/4 cup oil Drain pineapple, reserving juice. Combine pudding mix and pineapple juice; set aside. Arrange pineapple slices in bottom of 13x9 inch pan; place walnuts or cherry half in center of each. Pour pudding mixture over pineapple. Sprinkle with brown sugar. Combine cake mix, instant pudding mix, eggs, water and oil in large mixer bowl. Pour over pineapple mixture in pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tester inserted in center comes out clean and cake begins to pull from sides of pan. Do not underbake. Cool in pan 5 minutes. Invert onto serving platter and let stand 1 minute; then remove pan. Serve warm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glosary of Mexican Food Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Guides & Tips Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** None *** BUNUELO - Dessert fritter. BURRITO - Flour tortilla wrapped around meat, bean or vegetable filling. CHAYOTE - Pear-shaped light green squash. CHILIES - Members of the pepper family. Three groups - tabasco, jalapeno and cayenne - are divided into hundreds of varieties with different shapes and degree of hotness. CHILI POWDER - Blend of spices (cumin, oregano, ground chili peppers, red pepper, garlic) intended to dominate food rather than enhance. The spice flavor of chili con carne, tamales and enchiladas. CORIANDER - Dried fruit or seed of plant belonging to parsley family; has a slight lemon flavor. CUMIN - Yellowish brown; used in chili or similar dishes to add a hot taste. CILANTRO - Fresh coriander or Mexican parsley, sold in bunches. ENCHILADA - Corn tortilla rolled around a filling of meat, poultry, seafood, cheese or chilies, covered with sauce and baked. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glossary Of French Foods Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Guides & Tips Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** A la boitella Cooked with mushrooms A la broch Cooked on a skewer A la mode In the style of A la vapeur Steamed A l'etuvee Stewed Aspic Any jellied dish or a jellied glaze Au gratin Sprinkled with crumbs and/or cheese and baked brown Au jus Served with natural juice or gravy Au lait With milk Beurre Butter Beurre fondu Melted butter Beurre noir Butter browned until its almost black Bien cuit Well done Bouilli Boiled Braise Braised. Food well browned in a little hot fat, then simmered in a little liquid covered until tender Cafe noir Black coffee Chartreuse Any combination of chopped foods in a mold Chaud Hot Coeur Heart Cru Uncooked; raw Diable Deviled Duchesse Potatoes mixed with egg and forced through a pastry tube En brochette Broiled and served on a skewer En coquille In the shell; in shell-shaped ramekins En gelee In jelly En papillotte Baked in an oiled paper bag Epice Spice Fines Herbes Mixture of herbs like minced chives, parsley and tarragon or thyme Foie Liver Fondue de fromage A melted cheese dish Fourre Baked Frappe Sweetened fruit juices frozen to a mush Fricassee Braised meats or poultry Frit Fried Froid Cold Fume Smoked Garni Garnished Gateau Cake Glace Ice; ice cream Glace` Iced Gras Fat Grille Grilled or broiled Hache Finely chopped or sliced Jardiniere Diced, mixed vegetables Julienne Match-like strips of meat, vegetables or cheese Lyonnaise Cooked with onions Macedoine Mixture of vegetables or fruits Mousse Light, airy dish, usually containing beaten egg whites or whipped cream, for dessert or main dish; meat, poultry or fish, finely ground, served in a mold Oeufs Eggs Pain Bread Pane Prepared with bread crumbs Puree Mashed Ragout A stew with rice gravy Roti Roast Roux A mixture of butter and flour used for thickening soups or sauces Saunte Fried lightly in a little fat Souffle A baked fluffy main dish or dessert made of milk and egg yolks into which stiffly beaten egg whites are folded Vinaigrette A marinade or salad sauce of oil, vinegar, pepper and herbs VIANDES MEATS Boeuf Beef Jambon Ham Porc Pork Veau Veal Agneau Lamb Lapin Rabbit VILAILLE POULTRY Canard Duck Coq Rooster Oie Goose Poulet Chicken Poule Hen Poularde Fat Pullet Dinde Turkey Faisan Pheasant - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Go To Church Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Rice Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream of mushroom soup 1 can cream of celery soup 2 small cans milk 1 package onion soup mix 1 Box Uncle Ben's Wild Rice mix 6 chicken breasts -- up to 8 Blend first five ingredients together and spread over bottom of greased casserole. Lay chicken breasts on top of rice. Cover and bake at 350 degrees for 1 1/2 hours. Uncover to brown before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gold Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sifted cake flour 2 1/2 teaspoons baking powder 3/4 cup butter 1 1/4 cups sugar 8 Egg yolks -- beaten until thick -- and lemon-colored 3/4 cup milk 1/2 teaspoon lemon extract Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add lemon extract. Bake in three greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes. Put layers together with orange marmalade and cover top and sides with Seven Minutes Frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Corn Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable shortening -- oil or drippings 1 cup Aunt Jemima Enriched Yellow Corn Meal 1 cup all-purpose flour 2 tablespoons sugar -- optional, up to 4 4 teaspoons baking powder 1/2 teaspoon salt -- optional 1 Cup milk 1 Egg -- beaten Heat oven to 400 degrees. In 8 or 9 inch square baking pan or 10 inch ovenproof skillet, melt shortening in oven; tilt pan to cover bottom evenly. Combine dry ingredients. Add melted shortening, milk and egg, mix just until blended. Pour into hot pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean. 9 to 10 servings VARIATIONS: MUFFINS OR CORN STICKS. Pour batter into 12 well greased muffin cups or 14 hot greased corn stick pans. Bake 15 to 20 minutes or until golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Corn Stuffing Bake Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Campbell's New Golden Corn Soup -- (10 3/4 oz.) 1/4 cup finely chopped celery 1/4 cup finely chopped onion 1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed -- Herb Seasoned Stuffing 4 Skinless -- boneless chicken -- breast halves 1 tablespoon packed brown sugar 1 tablespoon margarine -- melted 1 teaspoon spicy brown mustard Combine soup, celery, onion and stuffing. In 9" greased pie plate, spoon stuffing mixture. Arrange chicken over stuffing mixture; press lightly into stuffing. Combine sugar, margarine and mustard; spread evenly over chicken. Bake at 400 degrees for 25 minutes or until chicken is no longer pink. Garnish with fresh sage if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Fried Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole broiler-fryer chicken -- cut in parts 1 teaspoon salt 1/4 teaspoon pepper 2 Eggs 1 tablespoon water 3/4 cup corn starch 1 pint corn oil Sprinkle chicken with salt and pepper. Beat eggs and water until well mixed. Dip chicken into egg mixture, then into corn starch, coating evenly. Dip into egg mixture again; drain off excess. Pour corn oil into large deep skillet or electric fry pan to depth of 1/4". Heat oven medium heat to 375 degrees. Carefully put chicken into hot oil. Cook, turning once, 25 minutes to 30 minutes or until light golden brown and tender. Drain on absorbent paper. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Hush Puppies Recipe By : Marian Zeigler, Orangeburg, South Carolina Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising cornmeal 1 small onion -- finely chopped 3/4 cup milk 1 Egg -- slightly beaten Salad oil -- or shortening Combine cornmeal and onion; add milk and egg, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil, cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on absorbent towels. Yield: about 2 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Potato Salad Recipe By : Frito-Lays, Inc. 1984 Serving Size : 8 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked potatoes -- diced 4 hard cooked eggs -- chopped 1 cup chopped green bell pepper 1 medium purple onion, whole -- diced 1/2 cup pickle relish 1/2 cup sliced stuffed olives ***DRESSING*** 1 can Frito-Lay's cheddar cheese dip 1/2 cup sour cream 2 tablespoons mustard 3/4 teaspoon salt 1 teaspoon celery salt cracked black pepper -- to taste Mix first 6 ingredients in large bowl. Blend all dressing ingredients until a nice dressing is formed, stir into potato mixture. Let salad chill for 2 or 3 hours before servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Potato Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Microwave Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- peeled 1 large carrot -- peeled 2/3 cup chopped onion 2 cups chicken broth -- divided use 1/2 cup milk 1 teaspoon white Worcestershire sauce Salt Pepper Cut potatoes and carrot into 1" chunks; place in a 2-quart bowl. Add onion and 1/2 Cup broth; cover with plastic wrap venting sprout area. Stirring midway through cooking, microwave on high 8 minutes, or until vegetables are done. Pour mixture into blender and add remaining broth, milk and Worcestershire; puree. Add desired salt and pepper. Return to bowl and microwave on high 2 minutes or until heated to desired temperature. Makes 1 generous quart. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines Deluxe cake mix 1 package vanilla instant pudding mix 1/2 cup Crisco oil 1 cup water 4 Eggs Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10" tube pan at 350 degrees for about 45 - 55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Drizzle glaze over cake. GLAZE: 1 Cup confectioners sugar 2 Tbsp. lemon juice or milk Mix well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Spice Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/4 teaspoon mace 1/2 teaspoon allspice 4 tablespoons butter 3/4 cup brown sugar -- firmly packed 1 Egg -- well beaten 3/4 cup milk Sift flour once, measure, add baking powder, salt and spices, and sift together three times. Cream butter, add sugar gradually and cream together thoroughly. Add egg, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes. Cover top and sides with 1/2 recipe of Sea Foam Seven Minute Frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Good Ol' Vanilla Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Milk 3/4 Cup Sugar 3 Tablespoons Flour Dash Salt 2 Eggs -- beaten 2 Teaspoons Vanilla 2 Cups Heavy Cream -- or half & half Combine milk, sugar, flour and salt in a 2-quart batter bowl. Using a wire whisk to stir midway through cooking, microwave on high 5 minutes, or until slightly thickened. Pour about 1/4 of the heated mixture into eggs; blend thoroughly. Pour egg mixture into hot mixture. Whisking midway through cooking, microwave on 70% (medium high) for 2 minutes, or until thickened. Cool to room temperature. Stir in vanilla and cream. Pour into ice cream canister. Chill until mixture is cold. Freeze in ice cream maker according to manufacturer's directions. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Good Salad Ala Junior Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 cup small marshmallows 1 cup pineapple tid bits 1 cup coconut Drain pineapple then mix all remaining ingredients together. Do not use juice of pineapple. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grace Powell's Moist Apple Ring Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Comstock Apple pie filling -- (21 oz.) 1 package spice cake mix -- (18 1/2 oz.) 2 Eggs 2 tablespoons vegetable oil 1/2 cup chopped nuts 2 cups confectioners sugar 2 tablespoons water 1/2 teaspoon vanilla In blender container, blend pie filling until smooth. In large bowl, combine pie filling, dry cake mix, eggs and vegetable oil; blend well. Stir in nuts. Pour into oiled, 10" bundt pan. Bake at 350 degrees for 50 minutes or until cake springs back when touched lightly. In small bowl, combine sugar, water and vanilla. Pour over top of down sides of cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Cracker Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup margarine -- melted Mix all ingredients. Press onto bottom and sides of 9" plate. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Honey Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup Graham flour 1/2 cup honey 1 Cup milk Sift flour once, measure, add baking powder and salt, and sift together three times. Add Graham flour. Combine honey and milk; add gradually to flour. Bake in greased loaf pan, 9x4x3 inches, in moderate oven (350 degrees) 1 hour. Makes 1 loaf. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Graham Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1 teaspoon salt 3 tablespoons baking powder 4 tablespoons sugar 1 3/4 cups Graham flour 1 Egg -- well beaten 1 1/2 cups milk 1 tablespoon butter -- melted Sift flour once, measure, add salt, baking powder and sugar, sift again. Add Graham flour. Combine egg and milk and add to flour mixture gradually. Add butter, beating well. Bake in greased muffin pans in moderate oven (375 degrees) 25 to 30 minutes, Makes 18 muffins. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma Stone's Old Fashion Sugar Tea Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1 1/2 cups sugar 2 teaspoons cream of tartar 1 cup melted shortening 2 Eggs -- beaten very light 1/2 cup sweet milk 1 teaspoon soda 1 teaspoon flavoring of your choice Mix all ingredients together. Roll out and cut with cookie cutter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma's One-Bowl Apple Sauce Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 cup soft butter 1 cup Grandma's Molasses 1 Egg 1 cup apple sauce 3/4 cup raisins Combine dry ingredients in mixing bowl. Cut in butter. Add molasses, egg and apple sauce. Beat well. Stir in raisins. Bake in greased, floured 8" square pan in 350 degree oven 40 to 45 minutes. Turn out on cake rack. Sprinkle with confectioners sugar or glaze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandmama's Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sugar 1/2 teaspoon salt 4 tablespoons flour 1 teaspoon nutmeg 1/2 stick oleo 1 1/2 cups milk -- use some can milk -- (will be better) Bake in oven at 300 degrees till set. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandmother's Egg Custard Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 4 eggs 4 tablespoons cornstarch 1 tablespoon vanilla 2 tablespoons butter 3 cups milk Mix sugar and egg yolks. Mesaure out 3 cups milk and use some of it to disolve cornstarch, then add to milk and butter, mix well. Beat egg whites and add to milk mixture. Pour into pan and bake at 350 degrees for 30 to 35 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grape & Apple Pie Recipe By : Shirley Tremple Serving Size : 6 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups green grapes -- seeded 3 cups thinly sliced apples -- Golden Delicious 1 tablespoon lemon juice 1/4 cup packed brown sugar 3 tablespoons flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon grated lemon rind 1/4 teaspoon salt 2 9 inch pie crust -- pastry for 2 tablespoons margarine Sprinkle grape and apples with lemon juice. Combine sugar, flour, cinnamon, lemon peel, salt and nutmeg. Gently mix with fruit. Place in pie shells. Dot with margarine. If using a top crust seal and flute edges; cut vents. Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes. Serve warm. - - - - - - - - - - - - - - - - - - NOTES : I save a dozen grapes after mixed with other ingrediest and put on top of pie last 4 minutes of baking. * Exported from MasterCook * Grape Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds grapes -- to make 5 cups -- juice 7 cups sugar 1 1/2 cups water TO PREPARE GRAPES FOR JUICE: Remove stems, crush and place grapes in saucepan. Add water. Bring to boil, cover and simmer 10 minutes. Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl. When dripping stops, press gently. Measure juices and if necessary, add up to 1/2 cup water for exact measure. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Combine juice, fruit pectin and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 8 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grape Jelly Roll Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sifted cake flour 1/2 teaspoon baking powder 1/4 teaspoon salt 4 Eggs 3/4 cup sugar 1 teaspoon vanilla Grape jelly Sift flour once, measure. Combine baking powder, salt and eggs in bowl.. Place over smaller bowl of hot water, and beat with rotary egg beater, adding sugar gradually until mixture becomes thick and light-colored. Remove bowl from over hot water. Fold in flour and vanilla. Pour into pan, 13 1/2x 8 1/2 inches, lined with greased paper. Bake in hot oven (400 degrees) 13 minutes. Turn from pan at once onto cloth covered with powdered sugar. Remove paper. Quickly cut off crisp edges of cake. Spread with jelly and roll. Wrap in cloth until cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grape-Nuts Orange Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Muffins Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour 1 1/2 teaspoons baking powder 2 tablespoons butter 2/3 cup sugar 2 Eggs -- well beaten 3/4 cup orange juice 1 Orange rind -- grated 1 cup Grape-Nuts Sift flour once, measure, add baking powder, and sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, then flour, alternately with orange juice and rind, a small amount at a time. Beat after each addition until smooth. Fold in Grape-Nuts. Bake in hot, greased muffin pans in hot oven (425 degrees) 25 minutes. Makes 25 muffins. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grapefruit Aspic Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Fruits Chutney & Marmalade Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons unflavored gelatin 1 cup cold water 1 cup sugar 2 cups + 6 Tbsp. grapefruit juice 3 tablespoons lemon juice 1/2 cup dry sherry 1/4 teaspoon salt Grapefruit sections Soak the gelatin in 1/2 cup of the water. In a saucepan, stir together the remaining 1/2-cup water and the sugar over medium heat until the sugar is dissolved. Dissolve the gelatin in the sugar mixture and cool. Add the grapefruit juice, lemon juice, sherry and salt. Pour the mixture into an oiled 9" ring mold and chill until firm. Turn out on a platter and garnish with grapefruit sections. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grapefruit-Avocado Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Grapefruits 1 Ripe avocado 1/2 cup French dressing Romaine leaves Peel grapefruit and segment. Pare, halve, pit and cut avocado in 1/4" crosswise slices. Arrange grapefruit segments and avocado slices on romaine laves. Pour French dressing over each salad. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gravy for Turkey or Chicken Recipe By : Mary McKinnon, Beech Island S.C. Serving Size : 1 Preparation Time :0:00 Categories : Gravy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sticks butter 4 tablespoons flour turkey stock -- or chicken stock 6 eggs -- boiled and chopped Giblets -- cut up salt and pepper -- to taste Place butter in iron skillet, melt slowly. Add flour until dissolved. Kim the top of stock and att to butter and flour. Stirring constantly over low heat until smooth. Add salt and pepper to taste. This should be like the texture of cream of chicken soup. now add the chopped eggs and giblets. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Beans Basil Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh green beans 1 tablespoon corn oil 1/2 teaspoon salt 1 teaspoon dried basil leaves Trim, rinse and drain beans, but do not dry. Into medium saucepan or skillet with tight fitting cover, measure corn oil. Add beans, salt and basil. Cover. Cook over medium to low heat until beans are tender crisp, shaking pan several times to prevent sticking. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Beans With Golden Lemon Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Brand Names & Ads Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can vertical packed blue lake green beans -- (16 oz.) 3/4 cup chicken stock or consomm‚ -- undiluted 1/4 cup butter or margarine 2 tablespoons flour 1/2 teaspoon dry mustard 2 Egg yolks -- slightly beaten 1 1/2 tablespoons lemon juice Salt -- to taste 1/4 cup water Drain beans, reserve liquid. Add enough stock or consomm‚ to liquid to make 1 1/2 cups. Melt butter in skillet over low heat or in top of double boiler. Blend in flour and dry mustard. Gradually add liquid. Cook, stirring, until mixture begins to thicken. Stir a small amount of mixture into egg yolks, add with lemon juice to first mixture. Cook and stir until thickened. Add salt if needed. Placed drained beans in saucepan with water. Heat through, drain. Arrange in bundles on serving dish. Spoon part of sauce over tops. Pass remainder. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Beans With Red Onion Salad Recipe By : Pierre Franey Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh green beans Salt -- to taste 1 teaspoon Dijon-style mustard 1 tablespoon red wine vinegar 3 tablespoons vegetable oil Freshly ground pepper to taste 1/2 cup coarsely chopped red onions Cut off and discard the tips of the beans. Break the beans into 2 inch lengths. Drop beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool. To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions. Add the beans and toss until blended. Serve at room temperature. Fort Worth Star-Telegram March 1989 Pierre Franey of the New York Times News Service Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Griddle Cakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot Cake & Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 1 Egg -- well beaten 1 1/2 tablespoons butter -- melted Sift flour once, measure, add baking powder and salt, sift again. Combine milk and egg and add to flour. Stir only until smooth. Add butter. Bake on hot, well-greased griddle. Serve hot with Log Cabin Syrup. Makes 12 cakes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole Recipe By : Patsy Hobson, Liberty, Missouri Serving Size : 1 Preparation Time :0:00 Categories : Dips Southern Living Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces frozen avocado dip -- thawed 1/4 cup chopped onion 1/4 cup Texas Salsa 2 tablespoons chopped fresh cilantro 1 1/2 tablespoons fresh lime juice 1/4 teaspoon salt Combine all ingredients, stirring well Yeild: 2 cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 avocados -- soft ripe 2 large tomatoes -- ripe, chopped 1 small onion -- minced 1 small green pepper -- chopped 1/4 cup lemon juice 1 1/2 teaspoons salt Hot pepper sauce -- or Tabasco to taste Peel avocados. Cut into halves lengthwise, remove seed and press through a food mill or sieve. Combine with remaining ingredients, adding hot pepper sauce to taste. cover thighly (air will cause avocado to turn dark); refrigerate until ready to serve. Serve garnished with chopped tomato and green pepper. Can be served with tostadas for dipping. To prepare the tostadas., cut tortillas into quarters and fry in shallow oil or shortening until richly browned and crisp, about 2 minutes. Drain on absorbent paper. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole Bean Tacos Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans & Peas Cheese Mexican Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package taco shells 15 ounces refried beans Guacamole -- see recipe chopped onions chopped tomatoes shredded cheddar cheese Use the guacamole from the guacomole Salad recipe. Heat taco shells in preheated 250 degrees oven until thoroughly heated, 5 minutes. In small aucepan cook refried beans over low heat, stirring frequently, until heated thoroughly. for each taco, spoon 2 rounded tablespoons each, beans and guacamole into a taco shell, sprinkle with onion, tomaot and cheese. May also add a little chopped lettuce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole Dip #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large ripe avocados 3 tablespoons minced onion 2 tablespoons mayonnaise 2 tablespoons lemon juice 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon worcestershire sauce 3 drops hot pepper sauce -- (up to 4) Cut avocados in half. Remove pits. Spoon out and mash pulp. Blend in remaining ingredients, mixing until smooth. Makes 2 cups dip NOTE: To store, cover tightly with plastic wrap, smoothing plastic wrap directly over surface of dip to prevent discoloration. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guacamole Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium avocados -- peeled and pitted 1 tablespoon lemon juice 4 ounces diced green chilies 2 teaspoons hot taco sauce -- to 4 teaspoons 1/2 teaspoon salt 1/2 teaspoon chili powder lettuce -- chopped In medium bowl, mash avocado with lemon juice. Blend in remaining ingredients. Chill and top on chopped lettuce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guide To Using Herbs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Guides & Tips Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** Which herb goes with what food? If you grow herbs as houseplants or in the garden, you'll, want to harvest and use them, so here's a handy list of foods they'll complement. BEEF: About 15 herbs go well with beef; recommended are basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary). PORK: Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme. LAMB: Other than mint, there's basil, bay, caraway,, coriander, cumin, dills good, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme. POULTRY: For chicken only: basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories; for turkey, thyme. FISH AND SHELLFISH: For fish, anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary and thyme. BREADS AND CAKES: Coriander, cumin, caraway, dill, marigold and marjoram. Also anise, fennel, lovage and rosemary. GOOSE: Sage. DUCK: Dill is good, so is mint. But you might try hyssop, rosemary, sage, savories, tarragon. EGGS: Scramble them with chives or dill. Or, with any of the following: anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme. LIVER: Coriander, sage or tarragon. SALADS: Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme. SOUPS: Try anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savories, tarragon, thyme. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gulf Coast Oyster Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint oysters 4 tablespoons butter 1 Qt. milk 1 1/2 teaspoons salt 1/8 teaspoon white pepper Paprika Melt butter, add drained oyster; cook 3 minutes or until edges curl. Add milk, salt and pepper; bring almost to boiling point. Serve at once. Garnish with paprika. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gum Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup brown sugar 1 Cup lard 2 Eggs 2 cups flour 1/2 teaspoon soda 1 teaspoon salt 1 cup cut-up gum drops 1 cup rolled oats 1 cup chopped nuts Cream together sugars and lard. Beat in eggs. Sift flour, soda and salt together. Add to egg mixture. Add rest of ingredients and mix well. Drop by teaspoon on greased cookie sheet. Cook at 350 degrees about 12 - 15 minutes. YIELD: 5 dozen Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Halibut Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound halibut steaks -- or fillets 1 quart boiling water 1 tablespoon salt 1/2 cup chopped celery 1/2 cup mayonnaise or salad dressing 1/4 cup sliced stuffed olives 1 teaspoon grated onion 1 teaspoon Worcestershire sauce 1/2 teaspoon prepared mustard 1/2 teaspoon salt 1 dash pepper 6 Buttered hard rolls Place steaks in boiling salted water. Cover and return to the boiling point; simmer for 10 minutes or until fish flakes easily when tested with a fork. Drain. Remove skin and bones. Flake. Combine all ingredients except rolls. Chill. Fill rolls with fish mixture. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ham and Cheese Roll Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Pork & Ham Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 2 cups shredded cheddar cheese 1 teaspoon grated onions 1 teaspoon dry mustard 1/2 teaspoon paprika 2 1/4 ounces deviled ham 1 tablespoon parsley flakes 1/2 cup chopped pecans Parsley sprigs Combine first 7 ingredients, mixing well, dhill thoroughly. shaape into an 8 inch roll, and coat with pecans. chill, garnish with parsley and serve with assorted crachers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ham and Macaroni Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salt 4 ounces macaroni 3 quarts boiling water 1/4 cup French dressing 2 cups ground ham 1/8 teaspoon dry mustard 1/2 cup chopped celery 1/2 teaspoon salt 1/2 cup chopped cucumbers 1/4 cup mayonnaise 1/2 cup sweet pickles -- chopped Add tablespoon salt to boiling water. Add macaroni and boil until tender. Drain, rinse with cold water. Combine macaroni, ham, celery, cucumbers and seasonings. add French dressing and mayonnaise. Chill and serve on fresh lettuce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ham And Potato Salad #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pork & Ham Potatoes Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 2 tablespoons chopped onion 1 tablespoon prepared mustard 1 tablespoon milk 1/4 teaspoon dried dill weed 2 cups cubed cooked ham 2 cups peeled cubed cooked potatoes 1/4 cup chopped dill pickles In large bowl stir together mayonnaise, onion, mustard, milk and dill. Add ham, potatoes and pickles; toss to coat well. Cover; chill. Makes 4 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ham Royal Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pork & Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Boneless smoked fully cooked ham 1/2 cup jellied cranberry sauce 1/2 cup orange marmalade 1/4 teaspoon ground cloves 1/2 teaspoon dry mustard 2 teaspoons lemon juice Place ham, fat side up on rack in open roasting pan. Insert roasting meat thermometer so bulb is in center of thickest part of ham. Bake in a 325 degree oven until meat thermometer registers 140 degrees (allowing 15 to 18 minutes per pound). Meanwhile combine cranberry sauce, orange marmalade, ground cloves, mustard and lemon juice in saucepan. Cook over low heat, stirring occasionally about 5 minutes. Spread ham with glaze every 10 to 15 minutes, during last 30 minutes of cooking time. Let ham set about 15 minutes before carving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ham Waffles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour -- sifted 1/4 Teaspoon Baking Soda 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Tablespoon Sugar 2 Egg Yolks -- well beaten 1 3/4 Cups Sour Milk 1/3 Cup Butter -- melted 2 Egg Whites -- stiffly beaten 1 Cup Smoked Ham -- uncooked, diced Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again. Combine egg yolks, milk, and butter. Add to flour, beating until smooth. Fold in egg whites. Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each waffle just before closing iron. Serve soft scrambled eggs on each waffle. Makes four 4-section waffles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger Fingerlings Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Sausage Pork & Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 pound pork sausage 1 can condensed chicken rice soup -- (10 1/2 oz.) 2 Eggs -- slightly beaten 1 medium onion -- chopped 1 cup soft bread crumbs 1/8 teaspoon pepper 1/8 teaspoon garlic salt 1/4 teaspoon poultry seasoning 1 pinch basil 1 package potato chips -- crushed (4 oz.) 2 tablespoons butter or margarine 1 can condensed cream of mushroom soup -- (10 1/2 oz.) 1/2 Soup can water Combine all but last four ingredients. Shape into fingers 1 1/2" x 4". Roll in crushed potato chips. Brown on all sides in butter in skillet. Place browned fingers in a 8 x 12 inch baking dish. Drain fat from skillet. Stir in mushroom soup and water, blend. Pour over meat. Bake, uncovered, for 45 minutes to 1 hour at 325 degrees. Can be reheated. Makes 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger Stroganoff Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 2 onions -- chopped 1 teaspoon parsley 4 ounces mushrooms, canned -- drained and chopped 1/2 pint sour cream 1/2 cup milk 1 can vegetable soup 1 teaspoon salt 1/4 teaspoon pepper biscuit dough -- canned Brown beef, then add rest of ingredients and heat throughly. Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or until brown at 350 degree oven. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger-Bean Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Beans & Peas Beef & Veal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 1 clove garlic -- crushed 1 tablespoon prepared mustard 1 can pork and beans -- (16 oz.) 1 can tomato sauce -- (8 oz.) drop Biscuits -- See recipe Heat oven to 350 degrees. Cook and stir ground beef, onion and garlic in 10" skillet until beef is brown; drain. Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1 1/2 quart round casserole. Prepare Drop Biscuits as directed. Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture. Bake uncovered until biscuits are golden brown, 25 to 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hampshire Mashed Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Russet potatoes 3 cups water 1 teaspoon salt 3/4 cup Knudsen Hampshire Sour Cream 2 tablespoons butter Salt to taste Peel and quarter potatoes. Cook potatoes in boiling salted water until they break apart when pierced with a fork. Drain the liquid from the potatoes (reserve it for gravy if you wish) and return the potatoes to low heat to dry any moisture remaining. Scoop the sour cream into the bottom of the pan with the potatoes and allow to heat. Add butter. Whip potatoes with electric mixer until light, smooth and fluffy. Add additional salt is necessary. VARIATION: Buttermilk Mashed Potatoes - Substitute 1/2 cup buttermilk for sour cream. Serves: 4 - 6. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harriet Foster's Sour Cream-Cherry Coconut Mold Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jell-O & Parfait Deserts Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavored gelatin 1/4 cup cold water 2 cups sour cream 1/2 cup sugar 1 can flaked coconut -- (3 1.2 oz.) 1 can Comstock Cherry Pie Filling -- chilled (21 oz.) In medium saucepan, soften gelatin in water. Stir over low heat until gelatin is dissolved. Remove from heat. Blend sour cream into gelatin mixture; mix well. Stir in sugar and coconut. Turn mixture into lightly oiled 3 cup mold. Chill 3 hours, or until firm. Unmold onto serving dish. Top with chilled pie filling. If you like, garnish with extra coconut. NOTE: If desired, recipe may be doubled using 6 cup mold. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian - Pineapple Carrot Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crushed pineapple -- (4 oz.) 3/4 cup oil 1 1/3 cups sugar 1 teaspoon vanilla 1 cup flaked coconut 3 large eggs 2 1/2 cups sifted all-purpose flour 1 teaspoon salt 3/4 teaspoon ginger 1 teaspoon baking powder 1/2 teaspoon nutmeg 1 teaspoon soda 1 teaspoon cinnamon 2 cups shredded carrots Beat oil, sugar and vanilla together. Beat in eggs one at a time, beating well after each addition. Sift flour, salt, baking powder, soda, and spices together. Stir into creamed mixture, alternating with carrots and coconut. Fold in drained pineapple. Bake. Ice with Lemon Mace Icing. (see recipe in frosting section). Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Baked Chicken 57 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds broiler-fryer chicken pieces Salt Pepper 1 can pineapple -- drained, reserve -- juice (8 to 8 1/2 -- oz.) 2 tablespoons pineapple juice -- from reserve juice 1/3 cup Heinz 57 Sauce 2 tablespoons honey Season chicken with salt and pepper. Place chicken in baking dish (12x7 1/2x2 inch). Combine pineapple juice, Heinz 57 Sauce and honey. Pour over chicken. Bake in 350 degrees oven, 1 hour or until tender; baste occasionally. Arrange pineapple slices over chicken during last 5 - 10 minutes of baking. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hedda's Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 cup shortening 1 Egg 1 teaspoon almond extract 1 1/2 cups all-purpose flour 1/2 teaspoon salt 2 cups flaked coconut Cream together sugar, shortening, egg and almond extract. Add flour and salt and mix well. Fold in coconut. Shape into one inch balls. Place on ungreased cookie sheet. flatten with fork. Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges. Makes about 5 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb & Garlic Fish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Miracle Whip 1/2 teaspoon dried marjoram leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon garlic powder 1/4 teaspoon ground celery seed 1 pound fish fillets Mix dressing and seasonings. Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches from heat. Brush with 1/2 of the dressing mixture. Grill or broil 5 to 8 minutes. Turn; brush with remaining dressing mixture. Continue grilling or broiling 5 to 8 minutes or until fish flakes easily with fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb 'n Lemon Seasoning Recipe By : Sr. Judy Murray, OCD Serving Size : 1 Preparation Time :0:00 Categories : Home Made Spices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Grated peel of 1 lemon 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano -- or basil leaves, -- crushed 1/4 teaspoon ground allspice 1/4 teaspoon pepper Combine all ingredients. Refrigerate in covered container. To use, sprinkle as desired over meat, poultry, or fish before broiling or baking. Makes about 2 Tablespoons. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Cheese Ball Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1 teaspoon basil 1 teaspoon caraway seed 1 teaspoon chives 1 teaspoon dill weed 1 clove garlic -- crushed Mix and mold. Sprinkle lemon pepper over top and serve on crackers. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Croutons Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick baking mix 1 1/4 teaspoons caraway seed 1/2 teaspoon dried sage leaves 1/4 teaspoon dry mustard 1/2 cup boiling water Heat oven to 375 degrees. Grease rectangular pan, 13x9x2 inches/ Mix all ingredients; spread in pan. Bake until golden brown, 20 to 25 minutes. Cool 10 minutes; cut into 1/2" cubes. Remove from pan. Cool completely. For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes. Makes about 6 cups of croutons. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Dressing #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- vegetable oil or -- combination 1/2 cup sugar 1/4 cup vinegar 1/4 cup lemon juice 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika 4 teaspoons snipped parsley 1 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves Shake all ingredients in tightly covered container; refrigerate. Shake just before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Dressing #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 1/4 cup vinegar 1 tablespoon sugar 1/2 teaspoon salt 1 clove garlic 1 tablespoon snipped parsley 1/2 teaspoon dry mustard 1/4 teaspoon dried basil leaves 1/4 teaspoon dried thyme leaves Shake all ingredients in tightly covered container; refrigerate at least 1 hour. Remove garlic; shake dressing just before serving. Makes about 3/4 cup dressing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Garden Blend Recipe By : Sr. Judy Murray, OCD Serving Size : 1 Preparation Time :0:00 Categories : Home Made Spices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dill leaves 2 tablespoons basil leaves 2 tablespoons thyme leaves 1/2 teaspoon grated orange peel -- dried 2 tablespoons onion powder 1 teaspoon celery seed 1/8 teaspoon pepper 1 teaspoon oregano leaves Combine all ingredients and mix well. Spoon into a shaker with large holes or store in a small dish with a plastic lid. Makes about 1/3 Cup. Use on meat, poultry, fish, vegetables, soups or salads. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Mushroom Stuffing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh mushrooms -- sliced 2 cups sliced celery 1 1/2 cups chopped onion 1/2 cup butter or margarine 1/2 cup water -- up to 3/4 5 teaspoons instant chicken bouillon or 5 bouillon -- cubes 12 cups dry bread crumbs 1 can water chestnuts -- drained and -- coarsely chopped (8 -- oz.) 1 tablespoon chopped parsley 2 teaspoons poultry seasoning 1/2 teaspoon rubbed sage 1/4 teaspoon pepper In skillet, cook mushrooms, celery and onion in butter until tender. Add water and bouillon; cook until bouillon dissolves. In large bowl, combine remaining ingredients; stir in bouillon mixture. Stuff turkey before roasting. Place remaining stuffing in greased baking dish; bake at 350 degrees for 30 minutes. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hermits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sifted flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 2/3 cup shortening 1 cup sugar 2 Eggs -- well beaten 1 cup seeded raisins 2 tablespoons citron -- chopped Sift flour once, measure, add baking powder, salt and spices and sift together three times. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add eggs; then flour gradually. Add raisins and citron. Drop from teaspoon on greased baking sheet. Bake in hot oven (375 degrees) 10 to 15 minutes. Makes 4 dozen hermits. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hershey's Chocolate Chip Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 6 tablespoons packed brown sugar 6 tablespoons granulated sugar 1 Egg 1/2 teaspoon vanilla 1 cup + 2 Tbsp. unsifted all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped nuts 1 cup Hershey's Milk Chocolate Chips Cream butter, brown sugar, granulated sugar, egg and vanilla until light and fluffy. Combine flour, baking soda and salt; add to creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until light brown. Makes about 3 dozen 2 1/2" cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hershey's Milk Chocolate Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Hershey's Milk Chocolate Bar -- (8 oz.), broken into -- pieces 1/4 cup butter or margarine 1 2/3 cups boiling water 2 1/3 cups unsifted all-purpose flour 2 cups packed light brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 Eggs 1/2 cup sour cream 1 teaspoon vanilla Combine chocolate bar, butter and boiling water in medium mixing bowl; stir until chocolate is melted. Combine flour, brown sugar, baking soda and salt in large mixer bowl; gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vanilla; beat 1 minute on medium speed. Pour into greased and floured 13x9 inch pan. Bake at 350 degrees for 35 to 40 minutes or until cake tester comes out clean. Cool completely; frost as desired. 10 - 12 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * High And Handsome Potato Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 1/3 cups sugar 6 Egg yolks 1 1/2 cups cold mashed potatoes 6 cups all-purpose flour 4 teaspoons cream of tartar baking powder 3 teaspoons double-acting baking powder 3 teaspoons salt 3 1/3 cups milk 6 Egg whites 1/2 cup sugar 1 tablespoon shortening 1/2 cup dry bread crumbs Beat butter to soften it; gradually pour in sugar, creaming well together. Beat in egg yolks until mixture is light and fluffy. Stir in potatoes. Sift together flour, baking powders, and salt. Add to creamed mixture alternately with milk, beating well after each addition. Fold in egg whites. Using the 1 Tbsp. shortening grease baking pan, coat with bread crumbs. Pour batter into pan and bake at 350 degrees until done. Cool. Glaze as desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Almond Raisin Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk 1/4 teaspoon almond extract 1/8 teaspoon salt 1 cup flour 1/2 cup natural raisins 1/3 cup toasted slivered almonds Cream butter and sugar. Beat in yolk, almond extract and salt. Mix in flour just to blend thoroughly. Mix in raisins almonds to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Bread Cornucopias, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- bread butter Preheat oven to 350 degrees. With regular 3" round cookie cutter, cut 20 bread circles from regular sliced bread. Melt 2 Tbs. butter for 20 bread circles. Flatten each circle with rolling pin. Brush with melted butter on both sides, roll to form cornucopia, and fasten with toothpick. Bake on ungreased cookie sheet for 12 minutes at 350 degrees. At serving time fill with Deviled Ham Filling or Cherry-O-Crab Filling. Makes 20 cornucopias. See recipes in this section for fillings. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Chocolate Raisin Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk 1/8 teaspoon salt 1 cup flour 3 tablespoons unsweeten cocoa powder 1/2 cup natural raisins Cream butter and sugar. Beat in yolk and salt. Mix in flour and cocoa just to blend thoroughly. Mix in raisins to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Ginger Raisin Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup packed brown sugar 1 Egg yolk 1/8 teaspoon salt 1 cup flour 2 teaspoons ground ginger 1/2 cup natural raisins 1/3 cup chopped candied ginger Cream butter and sugar. Beat in yolk and salt. Mix flour and ground ginger, mix into yolk mixture just to blend thoroughly. Mix in raisins and candied ginger to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Nut Breads Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 1/4 cups buttermilk 1/2 cup granulated sugar 1/4 cup shortening 2 Eggs 3 tablespoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup chopped nuts Heat oven to 350 degrees. Grease and flour loaf pan, 9x5x3 inches. Blend all ingredients in large mixer bowl on low speed 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Pour into pan. Bake until wooden pick inserted in center comes out clean, 60 to 65 minutes. Immediately remove from pan and cool completely on wire rack. Garnish top of nut bread with maraschino cherries and sliced green candied pineapple if desired. For better slicing, refrigerate bread overnight. Notes: If using self-rising flour, omit baking powder, salt and baking soda and substitute whole milk for the buttermilk. To substitute soured milk for the buttermilk, add 1 1/4 cups whole milk to 1 Tbsp. vinegar. Let stand 5 minutes. Use with all-purpose and unbleached flour only. Unbleached flour can be use in this recipe. CHERRY NUT BREAD: Reduce buttermilk to 1 cup and add 1/4 cup maraschino cherry juice. After beating, stir in 1/2 cup chopped drained maraschino cherries. Bake 1 hour 10 minutes to 1 hour 15 minutes. DATE NUT BREAD: Substitute date mixture for the buttermilk. For date mixture, add 1 1/2 cups boiling water to 1 1/2 cups cut-up-dates. Stir and let cool. Bake 1 hour 5 minutes to 1 hour 10 minutes. BANANA NUT BREAD: Substitute 1 1/4 cups mashed bananas and 1/3 cup whole milk for the buttermilk. Bake 1 hour 10 minutes to 1 hour 15 minutes. PUMPKIN NUT BREAD: Substitute 1 cup canned pumpkin and 2/3 cup whole milk for the buttermilk. Add 1/2 Tsp. each cinnamon, cloves and nutmeg. Bake 1 hour 15 minutes. CRANBERRY-CHEESE BREAD: Substitute 1 cup whole milk for the buttermilk. After beating stir in 1 cup chopped fresh or frozen cranberries mixed with 2 Tsp. grated orange peel and 2 Tsp. orange juice. Stir in 1 cup shredded sharp cheddar cheese. Bake 1 hour 10 minutes to 1 hour 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Orange Coconut Raisin Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk Finely grated peel of 1 orange 1/8 teaspoon salt 1 cup flour 1/2 cup golden raisins 1/2 cup toasted shredded coconut Cream butter and sugar. Beat in yolk, orange peel and salt. Mix in flour just to blend thoroughly. Mix in raisins and coconut to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Party Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise -- or salad dressing 8 ounces sour cream 1 can water chestnuts -- drained and finely -- chopped 2 tablespoons chopped pimiento 1 tablespoon sliced green onion 2 tablespoons beef flavor instant bouillon 1/2 teaspoon worcestershire sauce 1/4 teaspoon garlic powder In medium bowl, combine all ingredients. Mix well. Cover; chill. Stir before serving. Garnish with additional green onion if desired. Refrigerate leftovers. Serve with potato chips or fresh vegetables. Makes about 2 1/2 cups. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Pecan Cinnamon Raisin Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk 1/8 teaspoon salt 1 cup flour 1 1/2 teaspoons ground cinnamon 1/2 cup natural raisins 1/3 cup chopped pecans Cream butter and sugar. Beat in yolk and salt. Mix in flour and cinnamon just to blend thoroughly. Mix in raisins and pecans to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Raisin Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1/3 cup granulated sugar 1 Egg yolk 1/8 teaspoon salt 1 cup flour 1/2 cup natural raisins Cream butter and sugar. Beat in yolk and salt. Mix in flour just to blend thoroughly. Mix in raisins to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Chicken Noodle Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Chicken Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Chicken stock 2 cups diced chicken 1/2 cup sliced celery 1/2 cup sliced green onion 1/2 teaspoon salt 1/2 teaspoon poultry seasoning 1/4 teaspoon pepper 2 cups uncooked noodles 2 tablespoons flour 2 cups milk Add chicken, celery, onion and seasoning to stock. Bring to a boil. Add noodles. Cover and cook until noodles are almost tender (5 to 10 minutes). Mix flour with small amount of milk until smooth. Add remaining milk. Stir into soup. Cook to desired thickness. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Clam Chowder Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Soups & Stews Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bacon -- chopped 1 medium onion -- chopped 1 can minced clams -- (7 1/2 oz.) 1 medium potato -- shredded or thinly -- sliced 2 1/2 cups milk Salt Pepper 2 tablespoons butter Fry bacon and onion in a 2-quart saucepan until onion is tender. Add shredded potato, calm juice, and just enough water to cover the potato. Simmer until the potato is tender, 10 to 15 minutes. Add the drained clams, milk, salt and pepper. Heat just to the boiling point. Just before servings, drop in butter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homestyle Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons sugar 1 egg 1 cup sour milk -- or buttermilk 4 tablespoons melted shortening Sift four, cornmeal, baking powder, baking soda and salt together into mixing bowl. Combine sugar and egg, beat until light. add milk or buttermilk and shortening. Combine slowly with dry ingredients. If mixture is too thick add a little more milk as needed to make a thin batter. Stir only until ingredients are mixed. Grease pan 9x9x2 generoulsly., sprinkle with cornmeal. Pour batter in pan and bake in hot oven (425 degrees) about 25 minutes or until nicely browned. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homey Apple Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 3/4 cup vegetable oil 1 teaspoon vanilla 2 1/4 cups all-purpose flour 1 1/2 cups dark brown sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon baking soda 3 Peeled -- cored, diced apples 1 1/2 cups coarsely chopped walnuts -- or pecans C&H Powdered Sugar Heat oven to 350 degrees. With electric mixer beat eggs, oil and vanilla. Stir together flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda. Gradually beat into egg mixture until blended. Stir in apples and nuts. Spoon batter into a greased 12-cup fluted or plain tube pan. Bake 50 to 60 minutes, until a skewer inserted in center comes out clean. Cool 15 minutes in pan; remove from pan to rack. Serve warm or cooled. Dust with powdered sugar if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey 'n Spice Dip Recipe By : Heinz 57 Sauce Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons cornstarch 2 teaspoons water 1 cup heinz 57 sauce 1/2 cup honey Dissolve cornstarch in water. Combine with Heinz 57 Sauce and honey in a small saucepan. Cook over low heat, stirring occasionally, until thickened. Serve at room temperature as a dipping sauce for chicken nuggets. Makes 1 1/2 cups. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey And Nut Pasta Pudding Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pasta & Couscous Puddings & Custards Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked orzo -- also called -- rosmarina pasta or 2 1/2 cups cooked small pasta 2 Eggs -- slightly beaten 1 can evaporated skim milk -- (12 oz.) 3/4 cup honey 1/2 cup slivered almonds -- toasted 1/4 cup raisins Whipped cream -- optional Slivered almonds -- toasted, optional Cook orzo according to package direction. Drain. In medium mixing bowl stir together the eggs, cooked pasta, milk, honey, the 1/2 cup almonds, and raisins; mix well. Pour into a greased 1 1/2 quart casserole. Bake uncovered in 350 degree oven about 20 minutes. Stir mixture to evenly distribute the raisins. Bake for 20 to 25 minutes more or till nearly set (the center of this pudding remains soft set with the outside edge somewhat firmer). Cool slightly on a wire rack; serve warm with whipped cream and remaining almonds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Buns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Bisquick baking mix 1/3 cup sugar 2/3 cup whipping cream 1/2 teaspoon ground nutmeg 1 Egg 3 tablespoons honey 3 tablespoons chopped pecans Heat oven to 425 degrees. Grease round 9" pan. Mix baking mix, sugar, whipping cream, nutmeg and egg until soft dough forms. Gently smooth dough into ball on cloth-covered board dusted with baking mix. Knead 10 times. Divide dough into 16 equal parts; shape each part into a ball. Place 12 balls around edge of pan; place 4 balls in center. Bake until golden brown, 15 to 17 minutes; remove from pan. Spread honey over buns; sprinkle with pecans. Makes 16 buns. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Nut Bread Recipe By : Gladys Wotipka Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1/2 teaspoon salt 1 teaspoon Baking powder 1/2 teaspoon soda 2/3 cup raisins 2 tablespoons shortening or butter 1 cup honey 1 Egg -- beaten 3/4 cup buttermilk 1 teaspoon grated orange rind 1 cup pecans Put raisins in sieve, and dash hot water over them. Using a deep bowl cream shortening and honey. Add egg. Stir in buttermilk with dry ingredients. Add orange rind and nuts last. Line bottom of loaf pan with wax paper. Let stand for 15 minutes. Bake at 300 degrees for 1 to 1 1/2 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Twists Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Sweet Dough -- (see recipe Butter -- melted 2 tablespoons butter 2 tablespoons honey 1 cup confectioners' sugar 3 teaspoons milk -- up to 4 Bring dough to room temperature. Shape dough into 4 rolls, 26 inches long. For each coffee cake, place 2 rolls of dough in a spiral arrangement in bottom of buttered 8" layer cake pan. Brush with butter. Cover; let rise in warm place until double. Bake in preheated 350 degree oven 25 to 35 minutes or until golden brown. Remove from pan. Cool 20 to 30 minutes. Combine softened butter, honey, and sugar. Gradually add milk; mix until blended. Spread over warm coffee cakes. Makes 2 coffee cakes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey-Apple Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Bisquick baking mix 1/3 cup sugar 1 Egg 1/3 cup milk 2 tablespoons shortening 1 teaspoon vanilla 1 cup chopped pared apple 1/3 cup toasted chopped pecans 1/4 cup honey 2 tablespoons margarine or butter -- softened 1/2 teaspoon vanilla Heat oven to 350 degrees. Grease and flour 8" square pan or 9" round pan. Beat baking mix, sugar, egg, milk, shortening and 1 tsp. vanilla in small bowl on low speed, scrapping bowl constantly, 30 seconds. Beat on medium speed, scrapping bowl occasionally, 4 minutes. Stir in apple. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 30 minutes. Mix remaining ingredients in small bowl. Prick deep holes in hot cake with fork; spread honey mixture over top. Serve warm with whipped cream is desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honeydew Pickles Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white wine vinegar 2 tablespoons sugar 1 teaspoon fresh tarragon -- minced 1 teaspoon dill -- minced 1 teaspoon fresh mint -- minced 2 cups honeydew -- cut into 1" cubes Combine the vinegar, sugar, tarragon, dill and mint, stirring until the sugar is dissolved. Add the honeydew, cover and refrigerate for at least 2 hours, stirring occasionally. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hong Kong Stir Fry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound flank steak -- lean 2 teaspoons finely chopped ginger root -- OR 1/2 teaspoon ground ginger 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon chinese 5 spice -- OR 1/4 teaspoon allspice 1 tablespoon oil 1 medium onion -- thinly sliced 1/2 pound broccoli flowerets 1/2 pound fresh mushrooms -- sliced 2 large tomatoes -- cut in wedges Slice steak into thin strips. In mixing bowl combine steak, ginger, cornstarch, salt and Chinese 5 spice. Heat oil in electirc wok or pan uncovered at 375 degrees. Add meat mixture and stir fy 2 to 3 minutes. Push up side of wok. Add onions and stir fry 1 minute. Push up side of wok. Add broccoli flowerets and stir fry 3 minutes. Push up wok side, add mushrooms and stir fry 1 minute. Add tomato wedges and gently stir all ingredients to combine. Reduce heat to warm for serving. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over cooked rice. * Exported from MasterCook * Hopkins Country Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Frying Chicken 1 Bunch Carrots 1 Bunch Shallots 4 Large Onions 1/2 Bunch Celery 5 Potatoes -- diced 1 Small Cabbage 1 Cup Whole Kernel Corn, Frozen 1 Cup Cream Corn 1 Cup White Corn Sugar -- amount you want Salt And Pepper -- to taste Cover fryer with water and simmer until meat falls off bone. Remove bone and skin and cut meat into small pieces. Return to pot. Add remaining ingredients and cook until vegetables are tender. Season to taste. - - - - - - - - - - - - - - - - - - NOTES : You can add almost any vegetables to this - the more the better it is. * Exported from MasterCook * Hors d' Oeuveres Recipe By : Janina Cobb, Calif. Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** ?Roll 1/2 strip bacon around large stuffed olives, broil 5 minutes. Serve hot. Balls of softened cream cheese on toothpicks, rooled in minced olives, parsley, dried beer or grated carrots. Roll cocktail size shrimp in half slices of bacon, broil until crisp. Serve hot. Spread 4 squares ham slices with softened cream cheese seasoned onion, olives, mustard. Place slices together like a layer cake. Spread cheee over top and sides. Decorate with diced olives. Chill. cut into wedges. Cur crusts from sliced bread. Mix mayonnaisse and minced onions. Spread on bread. roll aroung canned asparagus spears. chill and slice into rounds before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot & Sour Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Oriental Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small oriental dried black mushrooms 1/2 cup bamboo shoots -- slivered 1/4 pound boneless pork center rib -- slivered 1 tablespoon soy sauce 1 teaspoon salt 1 quart chicken broth 1 cup bean curds -- slivered 1 teaspoon white pepper 3 tablespoons red wine vinegar 2 tablespoons cornstarch -- blended with 3 tablespoons cold water 1 egg -- beaten 1 tablespoon sesame oil 1 green onion, whole -- chopped Soak mushrooms in warm water until softened. Drain, remove stems and shred caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and chicken broth in large sauce pan. Bring to a boil over high heat. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar. Bring to a boil again. Stir until soup thickens. slowly pour in beaten egg. stirring gently. remove from heat and ladle into serving bowl. Stir in sesame oil. garnish with green onion. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot 'n Spicy Blend Recipe By : Sr. Judy Murray, OCD Serving Size : 1 Preparation Time :0:00 Categories : Home Made Spices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons savory -- crushed 1 tablespoon powdered mustard 1 tablespoon onion powder 1 teaspoon curry powder 1 1/4 teaspoons ground pepper 1 1/4 teaspoons ground cumin 1 1/4 teaspoons garlic powder Combine all ingredients and mix well. Spoon into a shaker with large holes or store in a small dish with a plastic lid. Makes about 1/3 Cup. Use on meat, poultry, fish, vegetables, soups or salads. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot And Spicy Beef Spareribs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Butter 1 Medium Onion -- finely chopped 2 Cloves Garlic -- minced 1 Can Tomato Sauce 2/3 Cup Cider Vinegar 2/3 Cup Brown Sugar -- packed 2 Tablespoons Chili Powder 1 Tablespoon Mustard -- prepared 1/2 Teaspoon Pepper 4 Pounds Spareribs Melt butter in a large skillet over low heat; add onion and garlic and sauté until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake in oven until ribs are done. Baste as needed to keep moist. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot And Spicy Spareribs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pork & Ham Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 Finely chopped med. onion 2 Minced garlic cloves 1 can tomato sauce -- (15 oz.) 2/3 cup cider vinegar 2/3 cup firmly-packed brown sugar 2 tablespoons chili powder 1 tablespoon prepared mustard 1/2 teaspoon pepper 4 pounds spareribs Melt butter in a large skillet over low heat; add onion and garlic and saut‚ until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake in oven until ribs are done. Baste as needed to keep moist. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Chicken Salad #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Rice Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Chicken 2 cups cooked rice 1 cup diced celery 3/4 cup mayonnaise 1 can cream of chicken soup 1/2 cup slivered almonds 3 Hard boiled eggs -- chopped 1 2 ounces jar pimentos -- chopped 2 tablespoons green pepper 2 tablespoons chopped onion 1/2 cup dry bread crumbs -- up to 1 Simmer chicken in water till tender, cool in bath. Cut chicken in cubes. Mix with rest of ingredients except bread crumbs. Pour into buttered 12x8x2 baking pan. Sprinkle with crumbs. Bake at 350 degrees for 45 minutes. Cut in squares. Delicious and better 2nd or 3rd day. Can be increased. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Chicken Salad #2 Recipe By : Sondra Price Bailey Serving Size : 8 Preparation Time :0:00 Categories : Chicken Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken -- cooked and diced 4 Hard cooked eggs -- diced 3 cups celery -- diced (loosely -- packed) 2 cans mushrooms -- (4 oz.) 1 5 ounces can water chestnuts -- sliced 1 2 ounces jar pimientos -- cut fine 1 tablespoon grated onion 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon Accent 2 cups sour cream Combine all ingredients in large bowl and let stand several hours or overnight in the refrigerator. Just before putting in oven, add 1 Cup mayonnaise. Mix well. Place in 8x12x2" flat baking dish. Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika. Bake in 350 degree oven for 30 minutes or until bubbly and heated through. Serve in squares and garnish with parsley. Serves 8 - 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Chicken Salad Casserole Recipe By : From the kitchen of Margret Gibbs Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chicken -- chopped 2 cups cooked rice 1 cup diced celery 1/2 cup mayonnaise 2 ounces chopped pimentos 1 cup cream chicken soup -- undiluted 1 small can chopped mushrooms -- optional 3 Hard boiled eggs -- chopped 2 tablespoons green peppers -- optional 2 tablespoons chopped onions 1 tablespoon lemon juice Salt and pepper to taste 1/4 cup slivered almonds 1 cup dry bread crumbs Mix chicken with all ingredients, except crumbs. Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2). Sprinkle top with crumbs. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Chinese Chicken Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Rice Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Broiler-fryer chicken thighs -- skinned, boned, cut -- into 1" pieces 1/4 cup corn starch 1/4 cup corn oil 1/8 teaspoon garlic powder 1 large ripe tomato -- cut into chunks 1/3 cup sliced water chestnuts 1 can sliced mushrooms -- drained (4 oz.) 1 cup coarsely chopped green onion 1 cup slant sliced celery 1/4 cup soy sauce 1 teaspoon salt 2 cups finely shredded lettuce Rice Roll chicken in corn starch. In skillet heat corn oil over medium heat. Add chicken; quickly brown. Sprinkle with garlic powder. Add next 5 ingredients. Sprinkle with salt. Stir in soy sauce. Cover; reduce heat and cook 5 minutes or until vegetables are tender crisp. Lightly toss with lettuce. Serve hot with rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Chocolate Souffle Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cornstarch 1 Cup milk 3 ounces unsweetened chocolate 1/2 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 4 Egg yolks -- beaten 6 Egg whites 1/4 teaspoon cream of tartar Chilled rum-flavored custard sauce -- or whipped cream -- optional Put cornstarch in 3-quart heavy saucepan. Gradually blend in milk. Cook and stir over medium heat until thickened and smooth. Add chocolate and cook and stir over low heat until chocolate is melted and well blended; remove from heat. With small whisk beat in 1/4 cup sugar, the vanilla, salt and egg yolks; set aside. In large bowl of mixer beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Lightly but thoroughly fold chocolate mixture into egg-white mixture. Pour into well-buttered and sugared 1 1/2 quart souffl‚ dish. Bake in center of preheated 325 degree oven 40 minutes for slightly creamy center, 50 minutes for firm center. Serve at once with custard sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Corn Salad Recipe By : Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Ears fresh corn -- up to 8 Green pepper -- diced Red pepper -- diced 1 small bunc scallions 3 large fine carrots Salt Pepper Olive oil Strip fresh corn then boil briefly, then refresh in cold water to stop the cooking. Cut off the kernels - about 3 cups. Film a large frying pan with olive oil and saute diced green and red peppers over moderate heat with scallions (trimmed and sliced on the bias). When barely tender, season and set aside. Peel carrots; shave 3 strips from each side with a vegetable peeler and drop then into a bowl of ice and water so they will from curls. The remains of the carrots, flat after their shaving, are seasoned with salt and pepper and slowly cooked in olive oil in a covered pan until just tender. Shortly before serving, reheat the carrot pieces. fold the corn kernels into the pepper mixture, add a little fresh oil and heat through. Correct seasoning and turn into a platter, surround with the carrot curls, and serve. MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Crab Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound crab meat -- fresh or frozen 3 tablespoons mayonnaise or salad dressing 1 tablespoon chopped sweet pickle 1 tablespoon chopped onion 1 tablespoon chopped celery 1/2 teaspoon salt 1 dash pepper 1/2 cup milk 2 Eggs -- beaten 1/4 teaspoon salt 12 slices white bread Thaw frozen crab meat or drain canned crab meat. Remove any shell or cartilage from crab meat. Combine mayonnaise, pickle, onion, celery, seasoning, and crab meat. Combine milk, egg, and salt. Dip one side of each slice of bread in egg mixture. Place bread in a heavy frying pan which contains 1/8" of fat, hot but not smoking. Fry at moderate heat until brown on one side. Drain on absorbent paper. Spread plain side of 6 slices of bread with crab mixture; cover with remaining 6 slices of bread. Place on a well greased cooky sheet. Heat in a moderate oven, 350 degrees, for 5 to 8 minutes or until heated through. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Diggity Barbecued Franks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup catsup 1 cup water 1 small onion -- chopped 1 tablespoon Worcestershire sauce 1/4 cup brown sugar 2 teaspoons dry mustard 1 teaspoon paprika 1 teaspoon chili powder 1 clove garlic -- chopped fine 1 teaspoon seasoned salt 2 pounds frankfurters Toasted hot dog rolls Mix catsup, water, onion, worcestershire sauce, vinegar, brown sugar, dry mustard, paprika, chili powder, garlic and seasoned salt. Let simmer slowly at side of grill in covered pan and 1/2 hour before using. Dip frankfurters into sauce and grill about 4 inches from hot coals 10 minutes or until nicely browned. Brush frequently with sauce while cooking. Or, heat frankfurters in sauce in skillet or saucepan until plump and heated through. Serve on toasted hot dog rolls. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Fruit Compote Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Fruits Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 1/4 ounces pineapple chunks in juice -- canned, drained 16 ounces sliced peaches -- canned, drained 15 ounces spiced apple rings -- jar, drained 16 ounces pear halves -- canned, drained 16 ounces apricot havles -- canned, drained 1/2 cup butter 2 tablespoons all-purpose flour 1/2 cup sugar 1 cup sherry 12 maraschino cherries -- red Layer first 5 ingrediens in a 13x9x2 inch baking dish. Melt butter in top of double boiler, add flour, sugar and sherry, mnix well. Cook 15 minutes or until mixture is lightly thickened. Pour over fruit. Arrage cherries on top. Bake at 350 degres for 20 minutes and serve immediatle. Yeild 10 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Marmalade Soy Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup orange marmalade 1/4 cup lemon juice 1/4 cup soy sauce 1 clove garlic -- finely chopped 1 dash ginger 1 teaspoon cornstarch 1 tablespoon cold water Combine marmalade, lemon juice, soy sauce, garlic and ginger; bring to the boiling point. Dissolve cornstarch in water. Add to hot sauce and cook until thickened, stirring constantly. Serve hot. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Pears Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pears 1 cup sugar 2 cups water Hot cinnamon drops -- optional Peel, quarter and core several pears. Simmer in syrup of sugar and water until tender, about 10 to 12 minutes. For added zest, dissolve hot cinnamon drops in the syrup before adding to the pears. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Roll Monkey Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Pillsbury Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Pillsberry Hot Roll Mix 3/4 cup warm water 2 tablespoons Parmesan cheese 1 Egg 1/4 cup oleo Onion 5 teaspoons parsley flacks 1 teaspoon thyme 1/2 teaspoon sweet basil 1/2 teaspoon dill 1/2 teaspoon rosemary Grease bunt pan. Roll dough on floured board to 12-inch square. Brush with 2 Tsp. oleo, cut into 25 squares. Overlap squares in pan, butter side down, let rise. Bake at 375 degrees. Dissolve yeast in 1 Quart bowl from roll mix in warm water. Stir cheese, herbs and egg. Add to mix and knead until no longer sticky (pull apart bread) Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Rum Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup butter 1/4 cup dark rum 1/4 cup water Combine all ingredients in saucepan. Boil 2 or 3 minutes. Pour over hot cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Shrimp Appetizers, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 55 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups bisquick baking mix 1/3 cup margarine or butter -- softened 2 teaspoons worcestershire sauce 4 1/4 ounces tiny shrimp -- rinsed and drained dried dill weed 1 bottle cocktail sauce Mix baking mix, margarine, Worcestershire sauce and shrimp until soft dough forms. Shape by level teaspoonfuls into balls. Lightly dip tops in dill weed. Arrange 10 balls about 1 1/2" apart in circle on ungreased 10" microwaveproof plate. Microwave uncovered on high (100%) until dough looks dry and slightly puffy, 1 1/4 to 2 minutes. Repeat with remaining dough. Immediately remove from plate. Serve with cocktail sauce. Notes: Microwave dish Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Stuffed Florida Avocados Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ripe avocados 6 tablespoons lime juice 6 cloves garlic 2 tablespoons flour 1 cup light cream 1 tablespoon onion -- grated 1/4 teaspoon celery salt 2 cups cooked chicken -- chopped salt and pepper -- to taste 1/2 cup cheddar cheese -- grated Cut avocados in half, remove pits and place 1 tablespoon lime juice and a clove of garlic in each half. Let stand 30 minutes. Meanwhile over low heat melt butter and blen in flour. Add light cream and cook, stirring until thickened. Add onion, celery salt, chicken; salt and pepper to taste. Remove lime juice and garlic from avocados halves; fill with chicken mixture. Sprinkle with grated cheese and place in baking dish. Pour 1/2 inch of water aroung avocados and bake 15 minutes in 350 degree oven or until cheese is melted. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Vegetable Dish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can French style green beans 1 can shoe peg corn 1 can celery soup 8 ounces sour cream 1/2 cup sharp cheddar cheese -- shredded 1 cup chopped peppers 1 cup chopped celery 1 cup chopped onions 1 block butter -- melted 1 1/2 packages ritz crachers -- crushed Mix veggies with soup. Place in baking dish. Top with melted butter and crushed ritz crackers. Bake at 350 degrees for 25 to 30 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Water Sponge Cake #1 Recipe By : Cissy, 9/15/71 Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eggs 1 1/2 cups sugar 1/2 cup boiling water 1 1/2 cups flour 1/4 teaspoon baking powder 1 teaspoon vanilla 1 pinch salt 4 Egg whites -- stiff beaten Beat egg yolks until very thick. Add sugar gradually and continue beating. Add boiling water. Mix well. Sift flour, salt and baking powder together. Add to egg yolk mixture. Mix until smooth. Add vanilla. Mix well. Fold in egg whites. Bake in greased cake pan, tube pan, deep spring form cake pan or loaf pan at 325 degrees for 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Water Sponge Cake #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 6 Egg yolks -- beaten well until -- thick and lemon -- colored 1/2 cup boiling water 1 teaspoon lemon extract Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar gradually to egg yolks, mixing thoroughly. Add water, then flour and lemon extract, beating well. Bake in ungreased tube pan in slow oven (350 degrees) 45 minutes. Remove from oven and invert pan 1 hour, or until cold. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Huckleberry Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons baking powder 1 1/2 cups cake flour 1/2 teaspoon salt 1 Egg 2/3 cup sugar 1/3 cup milk 3 tablespoons butter -- melted 1 teaspoon vanilla extract 1 1/2 cups wild blueberries Sift together baking powder, flour and salt. In medium bowl, beat egg. Gradually add sugar, beating until light. Add flour and milk alternately to egg mixture, beginning with flour. Blend in butter and vanilla. Gently fold in blueberries. Spread in 8" square pan. Bake in preheated 400 degree oven for 40 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hungarian Goulash 57 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cubed boneless beef 2 tablespoons shortening 2 slices onion 1 clove garlic -- minced 1 tablespoon paprika 2 teaspoons salt 3 cups water 1/4 cup Heinz 57 Sauce Hot buttered noodles In Dutch oven brown beef in shortening. Stir in sliced onions, garlic, paprika and salt; saut‚ until onions are tender. Add water, Heinz 57 sauce. Cover; simmer 1 1/2 to 2 hours or until meat is tender. Thicken sauce with flour/water mixture, if desired. Serve over hot buttered noodles. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hush Puppies Recipe By : Ann Maxwell Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn meal 1 tablespoon all-purpose flour 1/2 teaspoon soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons sugar 1 Egg 3 tablespoons minced onions 1 Cub buttermilk Hot peppers -- if desired, chopped 1/2 cup oleo 2/3 cup water Mix all ingredients and deep fry. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hush Puppy Puffs Recipe By : Miss Lucille Smith, Cleveland, South Carolina Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cornmeal 3/4 cup self-rising flour 1 tablespoon sugar 1 teaspoon salt 1 teaspoon soda 3/4 cup buttermilk 1 Egg -- slightly beaten 1 medium onion -- finely chopped Salad oil -- or shortening Combine dry ingredients; add buttermilk, egg and onion, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil; cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on absorbent towels. Yield: about 2 dozen Miss Lucille Smith, Cleveland, South Carolina Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ice Box Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Marshmallows 1 small can crushed pineapple 1 small can pet milk 2 tablespoons lemon juice Vanilla cookies Chill milk then whip it. Add lemon juice. Melt marshmallows, let cool and then add pineapple and whip cream. Use vanilla cookies for crust. Refrigerate. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Iceberg Coleslaw-Boiled Dressing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head iceberg lettuce 1/2 cup cider vinegar 2 tablespoons sugar 1 tablespoon flour 1/2 teaspoon dry mustard 1/4 teaspoon salt 2 Eggs 2 tablespoons heavy cream Sliced tomatoes -- optional Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag or plastic crisper. Heat vinegar to boiling. In separate bowl, combine sugar, flour, mustard and salt. Add eggs and beat just until blended. Stir in a little hot vinegar, then add mixture to remaining vinegar. cook over low heat, stirring constantly until thickened, about 5 minutes. Stir in cream; chill. At serving time, cut head of lettuce lengthwise into halves; place cut-sides down on board and slice crosswise with thin-blade knife. (1 head lettuce will yield about 4 cups shredded lettuce.) Place in serving bowl and toss with dressing. Serve with sliced tomatoes, is desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Icing Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup softened margarine 6 ounces softened cream cheese 1 3/4 cups confectioners sugar 1 teaspoon vanilla Mix margarine, cream cheese, confectioners sugar and vanilla to spread consistency. Spread on cake and sprinkle with chopped pecans or walnuts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Idat's Delight Recipe By : Ella Bailey, Anniston, Alabama Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Jell-O & Parfait Deserts Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces jello -- package mix 1 large fruit cocktail in juice -- drained, reserve jui 1 cup reserved fruit cocktail juice 8 ounces cream cheese 1/3 cup mayonnaise 1 cup chopped pecans 1 large crushed pineapple -- canned, drained 1/2 pint Cool Whip® 2 cups marshmallows -- small 1 bottle maraschino cherries Boil liquid and dissove jello, let congeal slightly. Blend cream cheese and mayonnaise until smooth, add all other ingredients and pour into large mold or pan. Place in refrigerator and chill for about 4 hours. Do not freeze. Serves about 8 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Imperial Cheeseburger Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 1/2 cups onions -- chopped 1 1/2 cups milk 3/4 cup Bisquick® baking mix 1 egg 1/2 teaspoon salt 1/4 teaspoon pepper 2 tomatoes -- sliced 1 cup cheese -- shredded Heat oven to 400 degrees. In 10" skillet, cook and stir meat & onions until brown. Beat rest of ingredients, except cheese and tomatoes. Add all ingredients in ovenproof pan. Cook for 15 minutes, test for doneness. Place cheese and tomatoes on top and cook for 5 to 8 minutes more. Cool for 5 minutes before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Imposible Quesadilla (Kay-She-Dee-Yah) Pie Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Cheese Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans green chiles -- chopped, drained 4 cups cheddar cheese -- shredded 2 cups milk 1 cup Bisquick® baking mix 4 eggs Heat oven to 425 degrees. Grease 10" pie plate. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Apricot Pie Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 8 Preparation Time :0:00 Categories : Bisquick® Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bisquick® baking mix 3/4 cup Sugar 1/4 cup Butter -- softened 1 teaspoon Vanilla 3 Eggs 1 17 ounces Cn Apricot Halves -- drained 1 12 ounces Cn Evaporated Milk 1/2 cup Apricot Preserves Heat oven to 350 degrees. Grease a pie plate, 10 X 1-1/2 inches. Mix all ingredients except the preserves in a blender container until smooth, approximately 1 minute. Pour into the pie plate. Bake until a knife inserted in the center comes out clean, about 40 minutes; cool completely. Heat the preserves over low heat until melted. Spread over the pie; cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Asparagus Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Cheese Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can waterchestnuts -- coarsely chopped 1 package frozen asparagus spears -- thawed and drained 1 jar pimientos -- chopped 1/2 cup chopped onions 1 1/2 cups sharp cheddar cheese -- shredded 1 1/2 cups milk 3 eggs 3/4 cup Bisquick® baking mix 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1 jar pimientos -- chopped Heat oven to 400 degrees. Lightly grease 10" pie plate. Reserve 1/4 cup of the water chestnuts. Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate. Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes. Cool 5 minutes. Garnish with water chestnuts and pimientos. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Bacon Pie Recipe By : Bisquick "No Time to Cook" Recipe Book Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Cheese Pork & Ham Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices bacon -- crumbled 1 cup Swiss cheese -- shredded 1/3 cup chopped onions 2 cups milk 1 cup Bisquick® baking mix 4 eggs 1/4 teaspoon salt 1/8 teaspoon pepper Heat oven to 400 degrees. Grease 10" quiche dish or pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. Note: If using pie plate, 9xl 1/4 inches, decrease milk to 1 1/2 cups, baking mix to 3/4 cup and eggs to 3. High Altitude Directions (3500 to 6500 feet): No adjustments are necessary. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Brownie Pie Recipe By : Bicquick "No TIme to Cook" Recipe booklet Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Cookies & Brownies Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 4 ounces sweet chocolate squares -- melted and cooled 1/2 cup Bisquick® baking mix 1/2 cup packed brown sugar 1/2 cup granulated sugar 1/4 cup margarine -- softened 3/4 cup chopped nuts Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake until knife exerted in center comes out clean 30 to 35 minutes. Cool 5 minutes. Serve with ice cream if desired. High Altitude (3500 to 6500 feet): Omit granulated sugar Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Brunch Pie Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Breakfast & Brunch Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen broccoli -- cooked and drained OR other frozen vegetable of your choice 1 cup sour cream 1 cup cottage cheese -- creamed 1/2 cup Bisquick® baking mix 1/4 cup butter -- melted 2 eggs 1 tomato -- thinly sliced 1/4 cup Parmesan cheese -- grated Heat oven to 350 degrees. Grease 9" pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. 6-8 servings. Note: 8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli. High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Burrito Bake Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 4 Preparation Time :0:00 Categories : Bisquick® Beans & Peas Beef & Veal Cheese Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bisquick® baking mix Salt & pepper -- to taste 1/3 cup Water 1 cup Salsa 1 can Refried beans -- any variety 1 cup shredded cheddar cheese -- or to taste 1 pound Ground beef Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate. Brown and drain seasoned ground beef; put on top of mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till golden brown. We have found if you let it sit for about 15 min, it tends to cut more like a pie. Serve with extra salsa, sour cream and mexican chips. Can be made the night before and refrigerated; then put in the oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Buttermilk Pie Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1 cup buttermilk 1/2 cup Bisquick® baking mix 1/3 cup margarine -- melted 1 teaspoon vanilla 3 eggs Heat oven to 350 degrees. Grease pie plate, 9x 1/4 inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired. High Altitude (3500 to 6500 feet): Bake 30 to 35 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Cheddar And Broccoli Appetizers Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 30 Preparation Time :0:00 Categories : Bisquick® Appetizers & Hors d'Oeuvres Beef & Veal Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Frozen chopped broccoli* 8 ounces whole-kernal corn -- drained 1/4 cup Onion -- chopped 1/2 cup Walnuts -- coarsely chopped 1/2 cup Milk 1/4 cup Butter -- melted 2 Eggs 1/2 cup Bisquick® baking mix 1/4 teaspoon Garlic salt 1 cup Cheddar cheese -- shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Cheeseburger Pie Recipe By : Bisquick Family Favorites Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Beef & Veal Cheese Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 1/2 cups onions -- chopped 1 1/2 cups milk 3/4 cup Bisquick® baking mix 3 eggs 1/2 teaspoon salt 1/4 teaspoon pepper 2 tomatoes -- sliced 1 cup cheddar cheese -- shredded Heat oven to 400 degrees. Grease 10" pie plate. Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in plate. Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Cheeseburger Pie #2 Recipe By : Adapted from Bisquick Family Favorites Serving Size : 8 Preparation Time :0:10 Categories : Bisquick® Beef & Veal Cheese Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Crust-- 1 1/2 cups skim milk 3/4 cup low-fat baking mix 2 whole egg whites --Filling-- 1/2 teaspoon olive oil 1 pound ground chicken breast -- skinless, cooked 1/2 cup onions -- chopped 1/2 cup bell peppers -- chopped 1/8 teaspoon black pepper 2 tablespoons low-fat baking mix 1 tablespoon worcestershire sauce 1 cup fat-free cottage cheese 1 cup fat-free cheddar cheese -- grated Preheat oven to 375. Prepare a 8" square baking pan with cooking spray and flour; set aside. To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside. To prepare filling, heat oil over over medium heat in a skillet. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mixture. Sprinkle with cheddar cheese. Bake for 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Cheesecake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bisquick® Cheesecakes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 cup Bisquick® baking mix 2 eggs 16 ounces cream cheese -- cut in 1-inch cubes 2 teaspoons vanilla 1/2 teaspoon lemon peel -- grated 1 cup sour cream 2 tablespoons sugar 2 teaspoons vanilla Heat oven to 350 degrees. Grease 9" pie plate. Place 3/4 cup sugar, baking mix, eggs, cream cheese, 2 tsp. vanilla and lemon peel in blender container. Blend on high speed, stopping blender occasionally to stir, until smooth about 3 minutes. Pour into pie plate. Bake just until puffed and center is dry, about 30 minutes. (Do not overbake). Mix sour cream, 2 Tbsp. sugar and 2 Tsp. vanilla. Spread carefully over top of cake, cool. Refrigerate until chilled, at least 3 hours. Serve with sweetened strawberries if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Chicken 'n Broccoli Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Cheese Chicken Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen chopped broccoli 2 cups cheddar cheese -- shredded 1 1/2 cups cooked chicken -- cut up 2/3 cup onions -- chopped 1 1/3 cups milk 3 eggs 3/4 cup Bisquick® baking mix 3/4 teaspoon salt 1/4 teaspoon pepper Heat oven to 400 degrees. Grease pie plate, 10x1 1/2 inches. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of cheese, the chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Chicken Parmigiana Pie Recipe By : Bisquick® Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Cheese Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup creamed cottage cheese -- (small curd) 1/3 cup grated parmesan cheese 1 1/2 cups cooked chicken -- cut up 1 1/4 cups mozzarella cheese -- shredded 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 can tomato paste -- (6 oz.) 1 cup milk 2 eggs 2/3 cup bisquick® baking mix 1/4 teaspoon pepper Heat oven to 400. Grease pie plate, 10x1-1/2 inch. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high speed 15 sec. or with hand beater 1 min or until smooth. Pour into pie plate. Bake 30 min. Top with remaining mozzarella cheese. Bake 5 to 8 min. longer or until knife inserted in center comes out clean. Cool 5 min. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Chocolate Cheesecake Recipe By : Southern Living Cooking School Cookbook, Fall, 1982 Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Cheesecakes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cream cheese packages -- see * 3/4 cup Sugar 2/3 cup Bisquick baking mix 2 Eggs 2 Semisweet chocolate -- see ** 2 tablespoons Kahula -- see *** 1 teaspoon Vanilla extract 1/2 teaspoon Almond extract ***CHOCOLATE TOPPING*** 1 Sour cream -- 8-oz carton 1 ounce Semisweet chocolate square 2 tablespoons Sugar 1 tablespoon Kahula 1 teaspoon Vanilla extract * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur. Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350 degrees for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Coconut Pie Recipe By : Betty Crocker handout Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 3/4 cup sugar 1/2 cup Bisquick® baking mix 1/4 cup margarine 4 eggs 1 1/2 teaspoons vanilla 1 cup coconut flakes -- or shredded coconut Heat oven to 350 degrees. Lightly grease pie plate, 9x1 1/4 or l0x1 1/2 inches. Place all ingredients in blender container. Cover and blend on high speed 15 seconds. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Refrigerate any remaining pie. Variations: Impossible Chocolate Pie: Add 2 tablespoons cocoa. Impossible Fruit Pie: Use 10-inch pie plate. Cool pie; spread 1 can (21 ounces) fruit pie filling over top. Refrigerate at least 2 hours. Impossible Lemon Pie: Use 10-inch pie plate. Add 1/4 cup lemon juice. Impossible Macaroon Pie: Do not blend coconut; sprinkle over top of pie before baking. High Altitude Directions (3500 to 6500 feet): Heat oven to 375 degrees. Bake 45 to 50 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Crawfish Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup green onion -- chopped 1 clove garlic -- minced 1/4 cup celerly -- chopped 1 pound crawfish tails salt and pepper 4 eggs 2 cups milk 1 cup Bisquick® baking mix 1 cup swiss cheese -- shredded In a small skillet saute onion, garlic and celery until clear. Add crawfish, salt and pepper. Simmer for 5 minutes. Grease pie plate. Add crawfish mixture. Beat eggs and milk for 1 minute. Add Bisquick, beat well. Sprinkle cheese on top of crawfish and pour Bisquick mixture into pie plate. Bake at 350 degrees for 30 to 40 minutes. Cool for 5 minutes. Serve warm. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Creole Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces crabmeat 1 package okra -- frozen (10-oz) 1 can whole tomatoes -- (16-oz) 1/2 cup green pepper -- chopped 1/3 cup green onions -- sliced 1/2 teaspoon chili powder 1/8 teaspoon red pepper sauce -- to 1/4 teaspoon 1 cup milk 2/3 cup Bisquick® baking mix 2 eggs 1 teaspoon salt 1/2 teaspoon pepper Heat oven to 400 degrees. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible French Apple Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups sliced pared tart apples 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 cup sugar 3/4 cup milk 1/2 cup buttermilk baking mix 2 whole eggs 2 tablespoons margerine -- softened Streusel -- (below) Heat oven to 325 degrees. Grease pie plate, 10 inches X 1&1/2 inches. Mix apples and spices; turn into plate. Beat remaining ingredients except streusel until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate on top of apples. Sprinkle with streusel. Bake until knife inserted in center comes out clean, 55 to 60 minutes. Streusel: Mix 1 cup baking mix, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 tablespoons firm margerine until crumbly. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Garden Pie Recipe By : Bisquick handout Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped zucchini 1 cup chopped tomato 1/2 cup chopped onion 1/3 cup grated Parmesan cheese 1 1/2 cups milk 3/4 cup Bisquick® baking mix 3 eggs 1/2 teaspoon salt 1/4 teaspoon pepper NOTE: also called Impossible Zucchini-Tomato Pie. Heat oven to 400 degrees. Lightly grease pie plate, 10x1 1/2 inches. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour evenly into pie plate. Bake until top is golden brown and knife inserted in center comes out clean, about 30 Minutes. Let stand 5 minutes before cutting. Garnish with tomato and zucchini slices if desired. Refrigerate any remaining pie. 6 servings. Note: If using pie plate, 9x1 1/4 inches, decrease milk to 1 cup, baking mix to 1/2 cup and eggs to 2. High Altitude Directions (3500 to 6500 feet): Bake 10-inch pie about 40 minutes; bake 9-inch pie about 35 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Greek Spinach Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup green onions -- sliced 2 cloves garlic -- finely chopped 1 tablespoon butter 1 package frozen spinach -- thawed and drained 1/2 cup cottage cheese -- creamed 1 cup milk 1/2 cup Bisquick® baking mix 3 eggs 1 teaspoon lemon juice 1/4 teaspoon pepper 3 tablespoons Parmesan cheese -- grated 1/4 teaspoon ground nutmeg Heat oven to 350 degrees. Grease 9" pie plate. Cook and stir onions and garlic in margarine in 10" skillet until onions are transparent, 2 to 3 minutes. Stir in spinach. Layer spinach mixture and cottage cheese in pie plate. Beat milk, baking mix, eggs, lemon juice and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Sprinkle with Parmesan cheese and nutmeg. Bake until knife inserted in center comes out clean, about 35 minutes. Cool 5 minutes. Garnish with sliced ripe olives if desired. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Green Bean Pie Recipe By : Bisquick "No time to cook" Recipe Booklet Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh green beans -- cut lengthwise 1 can mushroom pieces -- drained 1/2 cup chopped onions 2 cloves garlic -- crushed 1 cup cheddar cheese -- shredded 1 1/2 cups milk 3/4 cup Bisquick® baking mix 3 eggs 1 teaspoon salt 1/4 teaspoon pepper Heat oven to 400 degrees. Grease 10" pie plate. Heat beans and 1" salted water (1/2 Tsp. salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Ham 'n Swiss Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Cheese Pork & Ham Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fully cooked smoked ham -- cut up 1 cup Swiss cheese -- shredded 1/3 cup chopped green onions 4 eggs 2 cups milk 1 cup Bisquick® baking mix 1/4 teaspoon salt 1/8 teaspoon pepper Heat oven to 400 degrees. Grease pie plate, 10x1 1/2 inches. Sprinkle ham, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Hot Fudge Pudding Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Cakes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bisquick® baking mix 1 cup sugar 3 tablespoons unsweetened cocoa powder 1/3 cup unsweetened cocoa powder 1/2 cup milk 1 teaspoon vanilla extract 1 2/3 cups hot water Preheat oven to 350x. Grease an 8" square pan. Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Hot Toddy Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups canned eggnog 1/2 cup sugar 1/2 cup Bisquick® baking mix 4 Eggs 2 tablespoons rum -- or 1 Tsp. rum -- flavoring Ground nutmeg ***SPICED WHIPPED CREAM*** 1/2 cup chilled whipping cream 1 tablespoon sugar 1/4 teaspoon ground nutmeg Heat oven to 350 degrees. Grease 9" pie plate. Place all ingredients except nutmeg in blender container. Cover and blend on high 15 seconds. Pour into pie plate; sprinkle with nutmeg. Bake until knife inserted in center comes out clean, about 40 minutes. Cool 5 minutes. Serve with Spiced Whipped Cream if desired. SPICED WHIPPED CREAM: Beat ingredients together in chilled bowl until stiff. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Lasagne Pie Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Bisquick® Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 teaspoon oregano -- dry leaves 1 teaspoon basil 1 can tomato paste 1 cup mozzarella cheese -- shredded 1/2 cup creamed cottage cheese -- small curd 1/4 cup Parmesan cheese -- grated 1 cup milk 2/3 cup Bisquick® baking mix 2 eggs 1 teaspoon salt 1/4 teaspoon pepper Heat oven to 400 degrees. Grease 10" pie plate. Cook and stir beef over medium heat until brown; drain. Stir in oregano, basil, tomato paste and 1/2 cup mozzarella cheese. Layer cottage cheese and Parmesan cheese in plate. Spoon beef mixture over top. Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds on high in blender or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Mexican Pie Recipe By : Betty Crocker handout Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Bisquick® Mexican Betty Crocker Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 1 1/4 ounces taco seasoning mix 4 ounces green chiles drained -- seeded and chopped 1 cup shredded Monterey Jack cheese 1 1/4 cups milk 3/4 cup bisquick® baking mix 3 eggs 1/8 teaspoon red pepper sauce Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches. Cook and stir ground beef and onion until beef is brown; drain. Stir in seasoning mix Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or l minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out cleans 25 to 30 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. 6 to 8 servings. High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Peaches And Cream Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bisquick® Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 peaches -- drained, 16 oz. can 1 teaspoon Ground cinnamon 1/4 teaspoon Ground nutmeg 1 cup Whipping cream 2 Eggs 3/4 cup Sugar 2/3 cup Bisquick® baking mix Streusel -- (below) 1 Whipped Cream 1 tablespoon Butter -- firm 1/4 cup Bisquick® baking mix 2 tablespoons Sugar 1/3 cup Slivered almonds *3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease 10" pie plate. Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min. Top each serving with whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds. HIGH ALT - Decrease baking mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min. Crust may not form. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Pumpkin Pie Recipe By : Betty Crocker handout Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Pies & Pastries Betty Crocker Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 cup Bisquick® baking mix 2 tablespoons margarine 13 ounces evaporated milk 2 eggs 16 ounces pumpkin 2 1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla Heat oven to 350 degrees. Lightly grease pie plate, 9x1 1/4 or 10xl11/2 inches. Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Garnish with whipped cream if desired. Refrigerate any remaining pie. High Altitude Directions (3500 to 6500 feet): Heat oven to 375 degrees. Bake 45 to 50 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Quesadilla Pie Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Mexican Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces green chiles -- chopped 4 cups shredded Cheddar cheese 2 cups milk 1 cup Bisquick® baking mix 4 eggs Heat oven to 425 degrees. Grease pie plate, 10x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minte with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired. 6 to 8 servings. High Altitude (3500 to 6500 feet): Bake until knife inserted in center comes out clean, about 40 mintues. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Ratatouille Pie Recipe By : Betty Crocker handout Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Betty Crocker Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped zucchini 1 cup eggplant -- peeled and chopped 1/2 cup chopped tomato 1/2 cup chopped green bell pepper 1/4 cup chopped onion 1 medium clove garlic -- crushed 1/4 cup margarine 3/4 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/8 teaspoon pepper 1 cup shredded monterey jack cheese 1 1/4 cups milk 1/4 cup sour cream 3/4 cup Bisquick® baking mix 3 eggs Heat oven to 400 degrees Lightly grease pie plate, 10x1 1/2 inches. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until vegetables are crisp-tenders 5 to 10 minutes. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. 4 to 6 servings. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Rhubarb Streusel Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bisquick® Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons firm margarine or butter 1/2 cup Bisquick® baking mix 1/4 cup packed brown sugar 1/4 cup chopped nuts 1 package frozen rhubarb -- thawed and well -- drained (16 oz.) 3/4 cup milk 2 Eggs 1 cup sugar 1/2 cup Bisquick® baking mix 2 tablespoons margarine or butter -- softened 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Heat oven to 375 degrees. Grease 9" pie plate. Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir in nuts. Reserve. Arrange rhubarb evenly in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Sprinkle with reserved mixture. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweeten whipped cream if desired. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Seafood Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen crabmeat or shrimp -- thawed and drained 1 cup American cheese -- shredded 3 ounces cream cheese -- cubed 1/4 cup green onions -- sliced 1 jar pimientos -- chopped, drained 2 cups milk 1 cup Bisquick® baking mix 4 eggs 3/4 teaspoon salt 1 dash nutmeg Heat oven to 400 degrees. Grease 10" pie plate. Mix crabmeat, cheeses, onions and pimiento in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edges comes out clean, 35 to 40 minutes. Cool 5 minutes. Possum Kingdom Lake Cookbook MC formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - NOTES : Can use 1 can tuna instead of crabmeat or shrimp. * Exported from MasterCook * Impossible Taco Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Beef & Veal Cheese Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup onions -- chopped 1 envelope taco seasoning mix 1 can chopped green chilies -- drained 1 1/4 cups milk 3/4 cup Bisquick® baking mix 3 eggs 2 tomatoes -- sliced 1 cup Monterey jack cheese -- shredded Heat oven to 400 degrees. Grease 10" quiche dish or pie plate. Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix. Spread in plate; sprinkle with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Triple Cheese Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bisquick® Cheese Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cottage cheese -- creamed 1 cup Mozzarella cheese -- shredded 1 cup cheddar cheese -- shredded 4 eggs 1 cup Bisquick® baking mix 3/4 cup french-fried onions Heat oven to 400 degrees. Grease 10" pie plate. Mix cheese; spread in pie plate. Beat eggs, milk and baking mix until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high. pour into pie plate; sprinkle with onion. Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes. Cool 5 minutes. NOTES : VARIATIONS: For 4 servings: Grease 8" pie late. Divided all ingredients except onions into halves. Decrease onions to 1/4 cup. For 2 servings: Grease two 10 oz. custard cups. Decrease, cheese to 1/4 cup each; eggs to 1, milk to 1/2 cups, baking mix to 1/4 cup and onions to 2 Tbsp. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Tuna And Cheddar Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bisquick® Cheese Tuna Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups onions -- chopped 1/4 cup butter 2 cans tuna -- 6/2 oz -drained 2 cups cheddar -- shredded 3 eggs 1 1/4 cups milk 1 cup Bisquick® baking mix 1/4 teaspoon salt 1/8 teaspoon pepper 2 tomatoes -- thinly sliced Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and butter in 10" skillet over low heat, stirring occasionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Tuna Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bisquick® Tuna Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces tuna -- drained 1 cup sharp am. cheese -- shredded 3 ounces cream cheese -- cut up 1/4 cup green onions -- sliced 2 ounces pimiento; chopped -- drained 2 cups milk 1 cup Bisquick® baking mix 4 eggs 3/4 teaspoon salt 1 dash nutmeg Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix tuna, cheeses, onions and pimiento in plate. Beat remaining ingredients 15 sec. in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35-40 minutes. Cool 5 minutes. Serve with sliced tomatoes. Serves 6-8. VARIATIONS: Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp, thawed, drained, for the tuna. HIGH ALTITUDE: Bake 45-50 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Impossible Turkey Pie Recipe By : Betty Crocker handout Serving Size : 6 Preparation Time :0:00 Categories : Betty Crocker Bisquick® Turkey Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked turkey -- cut up OR cooked chicken 4 1/2 ounces sliced mushrooms -- drained 1/2 cup sliced green onions 1/2 teaspoon salt 1 cup shredded Swiss cheese 1 1/2 cups milk 3/4 cup Bisquick® baking mix 3 eggs Heat oven to 400 degrees. Lightly grease pie plate, 10x1 1/2 inches. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. 6 to 8 servings . Impossible Ham Pie: Substitute 2 cups cut-up fully cooked smoked ham for the turkey. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Indian Pudding Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk 1/3 cup cornmeal 1/4 cup sugar 1/4 cup molasses 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon baking soda Heat oven to 275 degrees. Heat milk in large, heavy saucepan over medium heat until bubbles appear around edge of pan. Stir cornmeal slowly into milk. Cook about 10 minutes or until thickened, stirring constantly. Remove from heat. Mix in sugar, molasses, salt, cinnamon, ginger and soda. Pour into greased 1 quart casserole. Bake 2 hours or until knife inserted in center comes out clean. Serve warm with whipped cream, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Instructions For Life Recipe By : From an e-mail friend Serving Size : 1 Preparation Time :0:00 Categories : Information Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TEXT*** 1. Give people more than they expect and do it cheerfully. 2. Memorize your favorite poem. 3. Don't believe all you hear, spend all you have or sleep all you want. 4. When you say, "I love you", mean it. 5. When you say, "I'm sorry", look the person in the eye. 6. Be engaged at least six months before you get married. 7. Believe in love at first sight. 8. Never laugh at anyone's dreams. 9. Love deeply and passionately. You might get hurt but it's the only way to live life completely. 10. In disagreements, fight fairly. No name calling. 11. Don't judge people by their relatives. 12. Talk slowly but think quickly. 13. When someone asks you a question you don't want to answer, smile and ask, "Why do you want to know?". 14. Remember that great love and great achievements involve great risk. 15. Call your mom. 16. Say "bless you" when you hear someone sneeze. 17. When you lose, don't lose the lesson. 18. Remember the three R's: Respect for self; Respect for others; Responsibility for all your actions. 19. Don't let a little dispute injure a great friendship. 20. When you realize you've made a mistake, take immediate steps to correct it. 21. Smile when picking up the phone. The caller will hear it in your voice. 22. Marry a person you love to talk to. As you get older, the conversational skills will be as important as any other. 23. Spend some time alone. 24. Open your arms to change, but don't let go of your values. 25. Remember that silence is sometimes the best answer. 26. Read more books and watch less TV. 27. Live a good, honorable life. Then when you get older and think back, you'll get to enjoy it a second time. 28. Trust in God but lock your car. 29. A loving atmosphere in your home is so important. Do all you can to create a tranquil harmonious home. 30. In disagreements with loved ones, deal with the current situation. Don't bring up the past. 31. Read between the lines. 32. Share your knowledge. It's a way to achieve immortality. 33. Be gentle with the earth. 34. Pray -- there's immeasurable power in it. 35. Never interrupt when you are being flattered. 36. Mind your own business. 37. Don't trust a man who doesn't close his eyes when you kiss him. 38. Once a year, go someplace you've never been before. 39. If you make a lot of money, put it to use helping others while you are living. That is wealth's greatest satisfaction. 40. Remember that not getting what you want is sometimes a stroke of luck. 41. Learn the rules then break some. 42. Remember that the best relationship is one where your love for each other is greater than your need for each other. 43. Judge your success by what you had to give up in order to get it. 44. Remember that your character is your destiny. 45. Approach love and cooking with reckless abandon. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Soda Bread Recipe By : The Dallas Morning News. Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine The Dallas Morning News Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all purpose flour 1 cup quick or old fashioned oats -- uncooked 1 tablespoon sugar 1 tablespoon caraway seed -- optional 2 teaspoons salt 3/4 teaspoon soda 1/4 teaspoon cream of tartar 1 1/4 cups buttermilk 1/2 cup raisins 1 tablespoon butter -- melted Heat oven to 350 degrees. Combine ingredients except buttermilk, raisins and butter; mix well. Gradually stir in buttermilk and raisins, mixing just until dry ingredients are moist. Knead on lightly floured surface about 1 minute or until smooth. Shape dough into a ball. Place on well greased cookie sheet; flatten to form 7-inch circle. Cut a cross into loaf, 1/4 inch deep. Bake at 350 degrees about 45 minutes or until light golden brown. Brush with butter. Remove to wire cooling rack. Cool completely. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Anise Slices Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs -- beaten 1 cup vegetable oil 2 1/2 cups sugar 1 teaspoon vanilla 1 teaspoon anise Beat all together. ADD 3 tablespoons baking powder 6 cups flour 1/2 cup sliced almonds Knead to make a stiff dough, if more flour is needed add a little more. Roll in 1 inch circle forms. Place on a cookie sheet and press lightly. Bake in 375 degree oven until light brown. Remove and wait 5 minutes before slicing. Then return to oven to toast. Bill's & John's favorite cookie. Not to sweet & good with coffee. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Beef Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Jar Ragu Italian Cooking Sauce 2 Pounds Beef Stew Meat -- cubed 4 Medium Carrots 1 Cup Water 4 Medium Potatoes 2 Medium Onions Oil -- for cooking 1 Beef Bouillon Cubes Brown meat in oil. Add sauce and bring to boil. Cover and simmer for 1 hour. Peel potatoes, onions and carrots. Cut into quarters. Dissolve beef bouillon cube in water. Add water and vegetables to stew. Cover and simmer for 30 minutes more. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Pork Chops Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Italian Pork & Ham Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Ragu Italian Cooking Sauce 3 pounds pork chops -- 1/2" thick 1/4 cup vegetable oil Trim off excess fat from chops, brown in oil for 5 minutes on each side. Drain excess oil. Pour Ragu sauce over chops. Reduce heat and simmer 1 hour. Serves 4 - 6. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Pot Roast #1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Chuck Roast -- boneless 3 Tablespoons Oil 1 Jar Ragu' Italian Cooking Sauce -- traditional In Dutch oven, sear roast on all sides in hot oil. Pour on jar of Ragu Sauce. Simmer covered for 2 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Pot Roast #2 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Jar Ragu' Italian Cooking Sauce 4 Pounds Round Roast, Trimmed 1 Clove Garlic -- minced 1 Medium Onion -- sliced Salt And Pepper -- to taste 2 Tablespoons Oil Sprinkle meat with salt and pepper. Brown on all sides in oil. Add onion and garlic; brown lightly. Pour off excess oil. Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Rice Recipe By : Mrs. James Bachus, Victoria, Texas Serving Size : 6 Preparation Time :0:00 Categories : Italian Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked regular rice 2 tablespoons butter -- melted 2 1/2 cups boiling water 1 envelope Italian salad dressing mix -- (0.6 oz.) 1 can condensed cream of chicken soup -- undiluted (10 3/4 -- oz.) Saute rice in butter until golden brown. Add water, salad dressing mix, and soup; mix well. Bring to a boil; cover and simmer 25 to 30 minutes or until rice is tender. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Vegetable Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 ounces co borden sour cream 1 package italian salad dressing seasoning mix 2 tablespoons grated parmesan and romano cheese assorted fresh vegetables In medium bowl, combine sour cream, seasoning and cheese; stir well. Chill 30 minutes or longer to blend flavors. Serve with vegetables. Garnish as desired. Refrigerate leftovers. TIP: One Tbsp. sour cream contains 28 calories, while 1 Tbsp. mayonnaise contains 90 calories. Makes about 2 cups. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup bell peppers 1 cup jalapeno peppers 6 1/2 cups sugar 1 1/2 cups cider vinegar 2 packages Certo liquid fruit pectin -- (3 oz.) Green food coloring Wash, cut up and seed the peppers and chop in blender or food processor. Place peppers, sugar and vinegar in large pot. Bring to a rolling boil and cook until mixture is transparent, about 25 minutes. Remove from heat and let stand 5 to 10 minutes. Add fruit pectin and food coloring and stir well. Pour into sterilized jars. Seal jars and heat jelly in jars until sealed good. Refrigerate after opening. Makes 6 small jelly jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jam Cake #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2/3 cup butter 3 Eggs 1 Cup jam 1 cup raisins Flavoring Cinnamon 2 1/2 cups flour 1/2 cup buttermilk 1 teaspoon soda 1 teaspoon baking powder FILLING: 2 tablespoons butter -- melted 1 cup brown sugar 1/4 cup milk Powder sugar Melt butter in boiler, add brown sugar and milk, let it come to a boil, take off and let cool, put enough powder sugar in to make a thick paste. Spread on cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jam Cake #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cups sugar 4 Egg yolks 1 1/4 teaspoons soda 1/2 cup buttermilk 4 cups flour 1 teaspoon cloves 1 teaspoon all-spice 1 teaspoon cinnamon 1 teaspoon nutmeg 4 Egg whites -- beaten stiffly 2 cups blackberry jam Cream butter and sugar together; add yolks of eggs one at a time, and mix well. Put soda in milk, stir, and add to first mixture. Sift flour and spices together and add to mixture. Add the stiffly beaten egg whites, and lastly the jam. Mix well and bake in three layers in 9 inch layer pans. Bake in moderate hot oven, (375 degrees) for 35 minutes. Frost with Caramel Icing, Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jambalaya Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped green onion 1/2 cup chopped white onion 1 large green pepper -- cut in strips 1/2 cup chopped celery -- with a few leaves 1 teaspoon minced garlic 1/3 cup butter 1/2 pound raw shrimp -- peeled and cleaned, -- up to 1 2 Doz raw oysters -- or 1 cup cooked ham -- cubed 1 pound can tomatoes 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon cayenne 1 cup raw rice In a large pan saute onion, green pepper, celery and garlic in the butter until tender but not browned. Add shrimp and oysters and cook 5 minutes. (IF ham is used instead of oysters add the ham when rice is added.) Add the tomatoes, chicken broth, salt, cayenne and rice (and ham if used), stir and cover. Cook 25 to 30 minutes over low heat or until rice is done. If mixture becomes too dry, add tomato juice. Taste for seasoning. Serves 4 to 6 Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Japanese Fruit Pie Recipe By : Peggie Patton Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 stick margarine -- melted 3 Eggs -- well beaten 1 tablespoon vinegar 1/2 cup coconut 1/2 cup raisins 1/2 cup pecans 1 Pie shell -- 9" Bake in pie shell for 35 minutes at 325 degrees. NOTE: Can substitute well drained pineapple in place of raisins. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jean Logan's Corn-Off-The-Cob Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Ears field corn -- preferably white Water 2 tablespoons butter 2 tablespoons bacon grease 1 teaspoon salt Using a very sharp knife, cut kernels off cobs - do not cut deeply. The key to perfection is this dish is the manner of removing the kernels - almost knocking them off, disregarding the juice. After the process is completed, scrape the cob to retrieve the milk. Place scraped cobs in a shallow glass baking dish with a little water to draw the remaining juice. Turn occasionally. After 15 minutes or so, pour juice in with the kernels. In an aluminum or stainless steel skillet (iron will discolor) place corn, butter, bacon grease and salt. Add a small amount of water to make the juices about the consistency of very thin white sauce. Uncovered, cook over medium low heat. When mixture starts to boil, stir often. In 20 or 25 minutes liquid should be thick and corn tender. Serve immediately. Serves 4 - 6. This dish freezes perfectly with a little variation in preparation. Cook corn and its milk with salt, fats and a very small amount of water until hot, but do not let boil. Cool slightly and freeze. To serve, add more water and cook about the same length of time. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jean Mooney's Chocolate Fudge Recipe By : Jean Mooney, Ft. Myers, FL Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups sugar 3/4 pound butter 1 can condensed milk, sweetened 12 ounces chocolate chips 7 ounces marshmallow cream 2 teaspoons vanilla extract Let butter melt slow in pot, then add sugar and milk. Bring to a boil. About 12 minutes. Remove from heat. sir in chocolate chips, marhmalow crea and vanilla extract. Pour into pans. On half put nus and raisins. Leave the oner half plain. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jellied Cherry-Wine Bowl Recipe By : From 1969 cookbook. Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cherry gelatine 2 cups hot water 1 can cherry pie filling -- 1 pound 6 ouces 1/3 cup claret wine 2 tablespoons lemon juice 3 ounces cream cheese 1 cup evaporated milk Disolve gelatin in the hot water. Add pie filling, wine and lemon juice. Cool. Soften cream cheese and gradually beat in evaporated milk. Add to gelatin mixture, chill until mixture thickens slighlty. Stir to distributed cherries and pour into 6 cups serving dish or mold. Chill well. Makes 8 to 10 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jerry's Sour Dough Homemade Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons salt 1 Cake yeast 2 tablespoons sugar 1 1/4 quarts warm potato water -- (under 100 degrees) Always mix in a glass or ceramic bowl. Never metal. Cover with a damp towel and keep in a warm place (90 degrees) two days. Place mixture in a 2-qt. (or larger) jar with a loose-fitting lid and refrigerate. Shake the jar before each use, as liquid may rise to the top. When there is a fourth of the original starter left, make the original recipe all over again, adding the original one-fouth starter. POTATO WATER: Cook a pound of potatoes (cut in 1-inch cubes) in 1 1/2 qts. water for 30 minutes or until tender. Mash and force potatoes and water through a sieve. Do not drain. BREAD RECIPE FOR TWO-1-LB LOAVES To half a cup of Sour Dough Starter, add 1 Cup milk, scalded 3/4 Cup boiling water 1 Tbsp. shortening, margarine or butter 1 Cake fresh or dry granular yeast 1/2 Cup lukewarm water Combine first five ingredients. Cool to lukewarm. Stir in yeast softened in the lukewarm water. Stir in flour by cupful until stiff enough to knead. Knead on floured board until smooth and satiny (about 8 to 10 minutes). Shape into smooth ball. Place in a greased bowl; brush with salad oil; cover; let rise in a warm place (80 to 85 degrees) until double in bulk (about 1 1/2 hours). Knead down. Shape into two loaves. Place in two greased bread pans (9x5x3). Brush with salad oil, cover, let rise double (about 1 1/2 hours). Bake in moderately hot oven, 400 degrees, 20 minutes, then at 350 degrees for 25 minutes longer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jessie Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 small cucumbers -- up to 25 1/8 teaspoon alum 1 clove garlic 2 heads fresh dill 1 Hot pepper 1 cup coarse salt 3 quarts water 1 quart cider vinegar Grape leaf Wash cucumbers. Let stand overnight pack in jars. Boil vinegar brine, pour over cucumbers and seal. Makes 6 to 8 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jewish Strudel Recipe By : Barbara Price Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 pint sour cream 1/2 pound butter -- * see note pineapple jam -- or one of choice apricot jam -- or one of choice coconut flakes chopped nuts Maraschino cherries -- chopped Powdered sugar Mix flour, sour cream and butter. Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill overnight. Next day, roll in oblong shape (very thin) and spread with jams. Sprinkle coconut, nuts and cherries. Roll up like jellyrolls. Bake in moderate oven (around 350 degrees) until brown. Sprinkle with powdered sugar. Slice and serve. NOTE: To make a variety I use different types of Jams or Preserves to make a variety of flavors. One of mine is with blueberry Preserves and Cherry Preserves. But use you own imagination and taste. - - - - - - - - - - - - - - - - - - NOTES : You must use real butter as margarine will not work for this dough. Also the thinner you roll out the dough the better the strudel is. This recipe was given to me in California in 1961 by a Jewish family and the title is what they called it. I usely make a double batch as soon as I take it out of the oven everyone is cutting into one of the rolls or two. * Exported from MasterCook * Jiffy Fruit Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces mincemeat 1/4 cup warm water 1 package white cake mix -- prepared as directed 1/2 cup english walnuts Powdered sugar glaze -- see recipe Soften dry mincemeat with warm water. Prepare cake mix according to package directions, blen in softened mincemenat, stir in walsunts, pour into greased 9" squre cake pan. Bake in moderate oven (350 degrees) for about 40 minutes. While still warm decorate cake with English Walnuts halves and drizzle with powdered sugar glaze. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Johnny Cash's Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cornmeal -- self rising 1 1/2 cups flour -- self rising 1 1/2 tablespoons sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 2 eggs 2 3/4 cups buttermilk 1 onion -- chopped 1/2 cup melted butter Mix cornmeal, flour, sugar, salt and baking powder, then add eggs and buttermilk and chopped onions. Pour into skillet and bake at 350 to 375 degrees oven about 1 hour or until done. Take out of the oven and pour melted butter on top of cornbread and let set 10 minutes before cutting. - - - - - - - - - - - - - - - - - - NOTES : This is a very good cornbread. Gotten from a TV show with Johnnie Cash describing his cornbread and giving directions for it. * Exported from MasterCook * Kailua Spareribs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pork & Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds spareribs -- cut in servings -- pieces, 2 ribs -- wide, up to 4 1 cup soy sauce 1/2 cup pineapple juice 1/4 cup sherry 1 tablespoon brown sugar 1 small clov garlic -- crushed 1/4 teaspoon ground ginger Place ribs in a single layer in shallow roasting pan, meaty side up. Roast in 450 degree oven for 30 minutes. Pour off fat. Meanwhile, combine remaining ingredients. Pour over ribs. Reduce oven to 350 degrees. Bake 30 minutes. Turn ribs over, cook 30 to 45 minutes longer, basting with sauce every 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Karen's Sweet Potatoes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans sweet potatoes -- 18 ounce size -- well drained 1 cup packed light brown sugar 3 tablespoons cornstarch 3/4 teaspoon salt 1 tablespoon grated orange peel 1 1/2 cups orange juice 1/2 cup raisins -- dark 1/4 cup coarsely chopped pecans 1/4 cup pecan halves 1/2 cup dry sherry Preheat oven to 3325 degrees. Arrange sweet potatoes in a 1 1/2 to 2 quart shallow baking dish. In Medium saucepan, combine sugar, cornstarch and salt, mix well. Stir in orange peel, orange juice and raisings, bring to boil. stirring, reduce heat and simmer 3 minutes, or until slightly thickened. Stir in butter, sherry and chopped nuts, blending well Pour over potatoes, sprinkle top with pecan halves. Bake until bubbly, 30 to 40 minutes. Makes 8 servings - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Katie's Pecan Brittle Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/4 cup water 1 teaspoon soda 1/4 teaspoon vanilla 1/4 cup Karo white syrup Pecans Combine sugar and syrup in large saucepan. Heat to boiling. When boiling point is reached, drop in pecans. Stir constantly until almost carmealized add vanilla and soda. Take from fire and pour out on buttered platter. Cool. Very good. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kentucky Fruitcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine 1 1/2 cups sugar 5 large egg yolks 1 1/2 cups sifted flour 1/4 teaspoon soda 2 teaspoons nutmeg 1/8 teaspoon salt 1 teaspoon cream of tartar 1/4 cup bourbon 1 1/2 cups chopped seedless raisins 4 cups coarsely ground pecans 1/4 cup flour 5 Egg whites stiffly beaten Cream butter and sugar; add egg yolks and beat well. Sift 1 1/2 cups flour, soda, nutmeg, salt and cream of tartar together; add to creamed mixture alternately with bourbon. Fold in raisins and pecans which have been coated with 1/4 cup flour. Fold in stiffly beaten egg whites. Pour into well greased and floured tube pan; decorate top with pecans and cherries as desired. Bake at 325 degrees 1 hour and 15 minutes or until cake tests done. Let stand in pan 30 minutes. Remove from pan and cool on rack covered with waxed paper. Store in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Mullet Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds mullet fillets -- or other fish -- fillets 1 teaspoon salt 1 dash pepper 1/4 cup lime juice 3 tablespoons butter or margarine -- melted Paprika Lime Wedges Skin fillets and cut into serving size portions. Place fish in a single layer in a shallow baking dish. Sprinkle with salt and pepper. Pour lime juice over fish and let stand for 30 minutes, turning once. Remove fish, reserving juice. Place fish on a well greased broiler pan. Combine butter and juice. Brush fish with butter mixture and sprinkle with paprika. Broil about 4" from source of heat for 8 to 10 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can sweetened condensed milk -- (15 oz.) 1 tablespoon lime rind -- grated 1/2 cup lime juice 1/4 teaspoon salt Baked pie shell 2 Egg whites 2 tablespoons sugar Combine the milk, lime juice and salt, stir until thickened. Pour the mixture into the baked pie shell. Beat the egg whites until stiff, gradually adding the sugar. Spread this meringue over the lime mixture and bake at 350 degrees until the meringue is lightly browned, about 10 to 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Key Lime Pie From Florida Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can condensed milk, sweetened 1/2 cup lime juice 4 eggs -- separated 1 pie crust -- baked 1 meringue recipe -- see recipe Beat yoks in lime juice and milk. Save egg whites. Now beat egg whites until stiff. Fold 1 egg white into pie mixture and poor in pie crust. Top rest of meringe on pie and bake until golden brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Khal Bi (Korean Barbecue Meat) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Korean Beef & Veal Barbeque & Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds short ribs 1/2 cup shoyu 1 tablespoon sugar 1 dash black pepper 2 cloves garlic -- finely chopped 1 tablespoon honey 1 cube ginger -- (1") finely sliced 2 stalks green onion -- fine chop 1 teaspoon sesame oil Slice mean 1/8 inch away from bone, leaving bone attached. Crisscross meat to break fivers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness. Per serving (excluding unknown items): 5417 Calories; 486g Fat (81% calories from fat); 197g Protein; 57g Carbohydrate; 1008mg Cholesterol; 700mg Sodium Sent by Mike Keri [mkeri@vip.net] on 4/19/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Barbecue - Bulgogi Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Korean Beef & Veal Barbeque & Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lean beef tenderloin 1/2 cup light soy sauce 1/4 cup dark soy sauce 1/2 cup water 3 tablespoons finely chopped green onion 3 teaspoons crushed garlic 2 teaspoons finely minced fresh ginger 1/2 teaspoon black pepper 1 tablespoon sugar 2 tablespoons white sesame seeds -- toasted and ground 1 tablespoon sesame oil Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompanimen! ts suc h as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (Hibachi or Ghengis Kahn Cooker), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks. Per serving (excluding unknown items): 452 Calories; 36g Fat (71% calories from fat); 0g Protein; 34g Carbohydrate; 0mg Cholesterol; 1mg Sodium Sent by Mike Keri [mkeri@vip.net] on 4/19/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Barbecue Beef Recipe By : Barbara Price Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce 6 tablespoons sugar 4 tablespoons sesame oil 1/2 teaspoon pepper 6 Green onions -- finely chopped 4 cloves garlic -- minced 1 tablespoon sesame seeds 2 pounds tenderloin tips 4 tablespoons peanut oil Combine first seven ingredients. Pour into a shallow, flat pan and place tenderloin tips in marinade. Cover and let stand for 2 - 3 hours, turning occasionally. Remove tips and stir fry quickly in hot peanut oil in wok. Serve on a bed of rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Barbecued Beef Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Korean Beef & Veal Barbeque & Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons toasted sesame seed 1/3 cup soy sauce 2 tablespoons sake -- (or dry vermouth) 1 tablespoon molasses 1 teaspoon toasted sesame oil 1/4 teaspoon pepper 1 1/2 pounds beef sirloin steak -- boneless, in 1" cubes skewers -- 4 to 6" toasted white and black sesame seed white radish relish Based on the classic Korean entr‚e made with beef short ribs, this easier-to-eat appetizer features beef sirloin. Blend the 2 tablespoons toasted sesame seed in a covered blender container till ground. Transfer to a small bowl; stir in soy sauce, sake, sesame oil and pepper. Place beef cubes in a heavy plastic bag; add marinade. Seal bag and turn to coat. Chill for 2-4 hours turning bag occasionally. Meanwhile soak wooden skewers in water for 30 minutes. Drain meat, reserving the marinade. Thread two meat cubes onto each skewer. Place skewers on the rack of an unheated broiler pan; broil 3-4" from the heat for 12-14 minutes or till done, turning once and brushing with reserved marinade. Arrange skewers on a serving plate. Sprinkle with toasted white and black sesame seed. Serve with White Radish Relish. Makes 18 servings. Per serving (excluding unknown items): 1511 Calories; 97g Fat (59% calories from fat); 129g Protein; 23g Carbohydrate; 433mg Cholesterol; 5837mg Sodium NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 21. Sent by Mike Keri [mkeri@vip.net] on 4/19/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Bulgoki Recipe By : The California Culinary Academy Serving Size : 5 Preparation Time :4:00 Categories : Korean Beef & Veal Barbeque & Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup soy sauce 1 cup rice wine -- (such as sake or -- shaoxing) 1 teaspoon dark sesame oil 2 small jalapeno or serrano chiles -- thinly sliced 1 teaspoon fresh ground black pepper 5 green onions -- (including tops), -- thinly sliced 1 tablespoon minced garlic thumb-sized piece of fresh ginger -- peeled and minced 4 pounds meaty thick-cut short ribs 1/4 cup sesame seeds 2 tablespoons minced cilantro steamed rice -- for accompaniment 1. Mix soy sauce, wine, oil, chiles, black pepper, green onions, garlic, and ginger in large roasting pan. Add ribs, turning them several times in liquid. Cover pan with foil or plastic wrap and let ribs marinate 3 hours at room temperature or overnight in the refrigerator, turning several times to coat meat thoroughly. 2. Preheat oven to 375 degrees F. Remove and reserve ribs and pour marinade into bowl. Return ribs to pan, bone side down, leaving some space between them. Bake until tender (40 minutes to 1 hour, depending on thickness), brushing with reserved marinade every 10 minutes. 3. At the final basting, sprinkle ribs with sesame seed. When done, remove from oven, sprinkle with cilantro, and serve immediately with steamed rice. Per serving: 1219 Calories; 101g Fat (78% calories from fat); 45g Protein; 20g Carbohydrate; 202mg Cholesterol; 2608mg Sodium NOTES : Salty, spicy, grilled Korean short ribs have attained worldwide popularity in recent years. This version is oven baked. Sent by Mike Keri [mkeri@vip.net] on 4/19/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Ribeye Steak Recipe By : Stu Hopper Serving Size : 2 Preparation Time :0:30 Categories : Korean Beef & Veal Barbeque & Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 rib eye 1 bunch green onion cut in pieces 1 clove garlic or 1 tbs minced garlic from jar 1 teaspoon black pepper 1/8 cup red wine vinegar 1/8 cup extra virgin olive oil 1/8 cup sesame oil 1/3 cup soy sauce 2 tablespoons brown sugar 1 pear sliced -- (optional) 1. Combine all ingredients except steak. 2. Mix well 3. Add steak to marinade and place in refridgerator overnight. 4. Grill to your liking. Per serving (excluding unknown items): 322 Calories; 27g Fat (74% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2750mg Sodium Serving Ideas : Serve with rice Sent by Mike Keri [mkeri@vip.net] on 4/19/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Salad Recipe By : Mary Davis Serving Size : 1 Preparation Time :0:00 Categories : Korean Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --salad-- 1 bag spinach washed 1 can waterchestnuts -- canned thinly -- sliced 2 eggs hard boiled 1 can bean sprouts drained 1 package bacon crisp -- crumbled --dressing-- 3/4 cup sugar 1/4 cup vinegar -- (1/2) 1 cup oil -- (1/2) 1/3 cup catsup -- (1/2) 2 teaspoons worcesterster onion to taste salt to taste Salad Tear spinach into bite sized pieces. Dressing Blend in Blender untill smooth. ————— Per serving: 2822 Calories; 230g Fat (71% calories from fat); 17g Protein; 189g Carbohydrate; 367mg Cholesterol; 1200mg Sodium ### Per serving (excluding unknown items): 580 Calories; 0g Fat (0% calories from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 2mg Sodium Sent by Mike Keri [mkeri@vip.net] on 4/19/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Korean Sesame And Ginger Marinade Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Korean Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----for beef -- lamb, pork----- 4 large garlic cloves -- crushed 2 teaspoons fresh grated ginger root 2 tablespoons sugar 2 tablespoons peanut oil 2 scallions -- chopped 1/2 teaspoon crushed -- dried hot red -- pepper 2 tablespoons toasted white sesame seeds 6 tablespoons soy sauce Combine all ingredients in a bowl. Makes about 1-1/2 cups. Per serving (excluding unknown items): 421 Calories; 27g Fat (56% calories from fat); 7g Protein; 40g Carbohydrate; 0mg Cholesterol; 6180mg Sodium Sent by Mike Keri [mkeri@vip.net] on 4/19/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lady Baltimore Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sifted cake flour 2 1/2 teaspoons baking powder 1/4 teaspoon cream of tartar 1/2 cup butter 1 1/2 cups sifted sugar 1/2 cup milk 1 teaspoon vanilla 6 Egg whites -- stiffly beaten Sift flour once, measure, add baking powder and cream of tartar and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla; fold in egg whites. Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 30 minutes. Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting on top and sides of cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lady Peas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound salt pork 1 1/2 pounds fresh Lady peas Cold water 1 teaspoon bacon grease 1 teaspoon sugar 1 teaspoon salt -- or to taste) 1 Onion -- quartered 1/4 Hot pepper -- optional Cut slits in washed and dried salt pork. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful. Add another quart of cold water to the meat. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low. When peas have become slightly tender - about 30 minutes - add salt. Continue cooking until tender and tasty, usually about 20 minutes. Serves 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lamb Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Lamb Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons corn oil 2 pounds stewing lamb -- cut in 2" cubes 1 Beef bouillon cube 2 teaspoons salt 1 Bay leaf 1/4 teaspoon crushed dried thyme leaves 4 1/2 cups water 6 Carrots -- cut in 3" strips 12 small white onions 1/4 cup corn starch In skillet heat corn oil over medium heat. Add lamb; brown on all sides. Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours. Add carrots and onions. Simmer 1/2 hour or until tender. Mix corn starch and 1/2 cup water. Stir into lamb mixture. Bring to boil, stirring constantly; boil 1 minute. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lasagna Mexicana Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Beef & Veal Mexican Pasta & Couscous Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Corn Tortillas 1 Pound Ground Beef 1 Cup Salsa 1 15 Oz Can Tomato Sauce 1 Package Taco Seasoning 1 16 Oz Tub Cottage Cheese 2 Eggs 1 Teaspoon Oregano 1 1/2 C Shredded Cheddar & Jack Cheese -- mixed Heat oven to 375. Brown meat & drain. Stir in salsa, tomato sauce and taco seasoning. Simmer, stirring frequently, for 5 minutes. In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of 13 * 9" baking dish with half the tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese. Bake for 30-35 minutes or until bubbly. Let stand 10 minutes before serving. Lynn Herrick - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 4922 * Exported from MasterCook * Lazy Man's Beef Stew Recipe By : Helen Burton & Alice Pardee Serving Size : 5 Preparation Time :0:00 Categories : Soups & Stews Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef -- cubed 4 carrots -- cut into chunks 1 package froen peas 2 onions -- sliced 1 can tomato soup 1 bay leaf 4 medium potatoes -- cut in quarters 1 can mushrooms 1/2 cup Burgundy Mix al ingrerdients in a greaseed 2 1/2 quart casserole. Cover and cook at 275 degrees for 5 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 stalks leeks -- sliced mushrooms -- optional 3 tablespoons butter 3 cups beef broth -- to thicken Cook leeks and mushrooms (optional) in butter until soft. Add broth and simmer until hot. Thicken with flour. Serve - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Left Over Green Beans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 potato -- chopped butter 1 cup green beans chicken stock bread crumbs Cook onions and potatoes in butter in frying pan for a few minutues. Add green beans and stock. Pour into baking dish, cover with bread crumbs and bake 20 minutes in oven. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon & Pineapple Mold Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages lemon jello -- (3 oz. each) 1 can pineapple chunks -- (small) 3 2/3 cups water and pineapple juice 1/8 cup vinegar 1/2 cup celery -- sliced thin 1 jar pimiento -- (small) 2 tablespoons green pepper 1/2 small cucumber 1 Dash salt Grated onion -- little Mix all ingredients and set in mold in refrigerator until set. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Ambrosia Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crushed pineapple -- drained (8 1/2 oz.) Water Reserved pineapple syrup 1 package Pillsbury Lemon Basic Bundt Cake Mix 3 Eggs 1/3 cup soft margarine or butter 1/2 cup miniature marshmallows 1/4 cup shredded coconut Preheat oven to 350 degrees. Lightly grease bottom only of 13x9 inch pan. Add water to reserved pineapple syrup to equal 1 cup; blend with Packet 1 (cake mix), eggs and margarine in large bowl until moistened. Beat 2 minutes at medium speed. Fold in drained pineapple, marshmallows and coconut. Pour into prepared pan. Bake at 350 degrees 30 to 40 minutes or until toothpick inserted in several places comes out clean. Cool cake in pan on cooling rack. Blend Packet 2 (Glaze mix) with 1 1/3 Tbsp. warm water. If necessary add a few drops more to make glaze consistency. Drizzle over cooled cake. Store cake loosely covered. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Bar Cookies Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup confectioners sugar 1 Cup oleo 1/2 teaspoon salt 4 Eggs -- well beaten 1 3/4 cups sugar 1/2 cup lemon juice 1/4 teaspoon salt 1 teaspoon baking powder 2 tablespoons flour 1 cup coconut Mix 2 cups flour, confectioners sugar, oleo, and 1/2 Tsp. salt with pastry blender. Pat mixture into a 9 x 13 pan. Bake at 350 degrees for 20 minutes. Mix eggs, sugar, lemon juice, salt, baking powder, 2 Tbsp. flour and coconut well. Pour over crust. Bake 15 to 20 minutes. Cut while warm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken breast -- split 1 1/4 cups catsup 1 can frozen lemonade -- thawed, undiluted -- (6noz.) 3/4 cup water 1/4 cup Worcestershire sauce 1/4 cup prepared mustard 1/4 cup corn oil 2 tablespoons instant minced onion Mix together catsup, lemonade, water, Worcestershire sauce, mustard, corn oil and onion. Simmer uncovered 5 minutes. Place chicken over hot coals on grill, skin side up, about 8" from heat. Cook, basting frequently and turning several times, about 25-30 minutes, or until fork can be inserted in chicken with ease. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Blueberry Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 graham cracker crumb crust -- or (9 inch) baked pastry shell 3 Egg yolks 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 1/2 cup ReaLemon Juice from Concentrate 1 1/2 teaspoons grated lemon rind -- optional Yellow food coloring -- optional 1 can Comstock Brand Blueberry Filling or -- chilled (21 oz.) -- Topping Whipped topping or whipped cream Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon juice, rind and food coloring if desired. pour into prepared crust. Bake 9 minutes. Cool. Chill. Top with blueberry filling. Garnish with whipped topping. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Cut-Out Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1 1/2 cups sugar 1 Egg 2 3/4 cups unsifted flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup ReaLemon Reconstituted Lemon Juice Colored sugar or Lemon Icing In large mixer bowl, cream together butter and sugar; beat in egg. Stir dry ingredients together; add alternately with ReaLemon to creamed mixture. Mix well. (Dough will be soft) Chill overnight. Preheat oven to 400 degrees. On well-floured surface, roll out 1/3 of dough to 1/8" thickness; chill remaining dough. Cut out cookies with floured cutters; sprinkle with colored sugar if desired. Place 1" apart on greased baking sheets. Bake 6 to 8 minutes or until edges are lightly browned. Cool, Ice and decorate if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Dream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes Dream Whip Whipped Topping Mix 2 3/4 cups cold milk 2 packages Jell-O Brand Lemon Flavor Instant Pudding -- (4 servings size) -- and Pie Filling 1 Baked 9" pie shell -- cooled Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Garnish with lemon slice, if desired. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Juice and grated rind of 1 lemon 1/2 cup sugar 3/4 cup water 2 1/2 tablespoons cornstarch 2 tablespoons water 1 Egg yolk Combine lemon juice, rind, sugar and 3/4 cup water. Slowly bring this mixture to boiling point. Make a smooth paste of cornstarch and the 2 Tbsp. of water. Add slowly to syrup, stirring constantly. Cook until mixture is thick and clear, or about 5 minutes. Remove from heat. Add small amount of slightly beaten egg yolk. Beat vigorously. Return to remaining mixture and blend well. Cool. Makes 1 1/2 Cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Fluff Recipe By : Beddie Ivey Serving Size : 1 Preparation Time :0:00 Categories : Jell-O & Parfait Deserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can Pet milk - chill 3 hours 1 4 ounces pkg lemon jello 1 1/3 cups hot water 1/4 cup lemon juice 1 cup sugar 2 1/2 cups vanilla wafers -- crush into crumbs Dissolve jello in hot water. Chill till partly set, whip till fluffy. Add lemon juice and sugar. Whip chilled milk, fold into jello. Line bottom of dish (9x13 pan) with vanilla wafers crumbs, pour jello mixture on top of wafers, top with crumbs. Chill until firm. Cut in squares to serve. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon French Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup salad oil 1/4 cup sugar -- up to 1/3 2/3 cup lemon juice 1 1/2 teaspoons salt 2 teaspoons paprika 1 teaspoon minced onion. Mix all ingredients in a jar. Shake well. Refrigerate. Shake before using. Makes 1 2/3 Cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Icing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups confectioners sugar 2 tablespoons ReaLemon Food coloring if desired Mix confectioners sugar and ReaLemon until smooth. Add food coloring if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Lime Jello Salad Recipe By : Beddie Ivey Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boxes jello 1 cup applesauce 1 cup celery -- chopped 1/2 cup nuts 1/4 cup cherries -- chopped 2 cups lemon lime carbonated beverage 1 cup Pet milk Dissolve jello and applesauce over low heat, cool. Add celery, nuts, cherries and beverage. Chill until syrupy. Chill Pet milk in ice trays until ice forms. Whip milk, add lemon juice and add to first mixture. Add a few drops of green food coloring is desired, chill in mold chill firm. Beddies salad Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Mace Icing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soft butter 1 1/2 cups sifted powder sugar 1 teaspoon grated lemon peel 1/4 teaspoon mace 1/4 cup well drain pineapple Mix all ingredients well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Meringue Dream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Baked pie shell -- 9" 7 tablespoons cornstarch 1 3/4 cups sugar 1/4 teaspoon salt 2 1/2 cups water 4 Egg yolks -- beaten 1/2 cup fresh lemon juice 3 tablespoons butter 1 tablespoon grated lemon peel MERINGUE: 4 Egg whites -- room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar 1 teaspoon vanilla Prepare baked pie shell and cool. In saucepan, combine cornstarch, sugar, salt, water, egg yolks, fresh lemon juice and butter. Bring to boil over direct heat, stirring constantly. Reduce heat and cook, stirring frequently, until thickened, about 3 to 4 minutes. Remove from heat; stir in grated lemon peel. Pour into 9" baked pied shell. Top with meringue. Beat egg whites until frothy; add cream of tartar. Continue beating until egg whites hold in soft peaks. Gradually add sugar, beating well after each addition. Add vanilla beating until firm peaks are formed. Spread meringue on lemon filling starting at edges and working toward center of pie. Seal to crust edges with spatula tip. Bake in 350 degree oven until meringue is golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppy Seed Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Pillsbury Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Pillsbury Lemon Basic Bundt Cake Mix 3 Eggs 1/3 cup soft margarine or butter 1 cup water 2 tablespoons poppy seed Preheat oven to 350 degrees. Generously grease a 12 Cup Bundt Fluted tube pan. In large bowl, blend Packet 1 (cake mix) and remaining ingredients until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 degrees for 35 to 45 minutes or until top springs back when touched lightly near center. Blend Packet 2 (glaze mix) with 1 Tbsp warm water. If necessary, add a few drops more water to make glaze consistency. Spoon over cooled cake. Store cake loosely covered. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Supreme Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines Lemon Supreme Deluxe Cake -- mix 1 package lemon instant pudding mix -- (4 serving size) 1/2 cup Crisco oil 1 cup water 4 Eggs Blend all ingredients in large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10" tube pan at 350 degrees for about 45 - 55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. GLAZE: 1 Cup confectioners sugar 2 Tbsp. milk or lemon juice Blend together then drizzle over cake. NOTE: Be sure to use Crisco oil as some other oils may cause the cake to fall. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-Dill Spread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Spreads Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 1/2 cup mayonnaise 1 teaspoon grated lemon rind 2 teaspoons lemon juice 1/2 teaspoon dried dill weed 1/4 teaspoon salt In Medium bowl with mixer at medium speed beeat together cream cheese, mayonnaise, lemon rind, lemon juic, dill weed and salt until smooth. Cover, refrigerate. Makes 1 1/3 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-Parsleyed Carrots Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- sliced 1 tablespoon chopped parsley 1 teaspoon grated lemon peel 1 tablespoon fresh lemon juice 1 tablespoon sugar 1 dash salt 2 tablespoons butter or margarine Scrape, then slice carrots. Cook in a small amount of salted water until just tender, drain. Meanwhile, combine remaining ingredients in a small skillet, bring to a boil. Pour over hot, cooked carrots and mix lightly. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leslie's One Dish Meal Recipe By : Cookbook USA Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes -- sliced Carrots -- sliced 4 Veal Cutlet -- or beef 1 package Onion Soup Mix -- dry 1 can Cream Of Mushroom Soup Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place cutlets on top. Sprinkle dry soup mix over meat and vegetables, then spoon soup on to top and spread - do not stir. (Soup will not appear to cover entire dish.) Bake in 350 degree oven for about 45 minutes or until vegetables are done. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Libby's Famous Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- slightly beaten 1 3/4 cups Libby's Solid Pack Pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 cups undiluted Carnation Evaporated Milk 1 9" unbaked pie crust with high fluted -- edge Preheat oven to 425 degrees. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350 degrees. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light & Creamy Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup canned pumpkin 1/2 cup cold milk 1 package jello vanilla instant pudding and pie -- (6 serving) -- filling 1 teaspoon pumpkin spice 3 1/2 cups Birds Eye Cool Whip Whipped Topping -- thawed 1 Keebler Graham Cracker Ready-Crust Brand -- pie crust Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light 'n Fruity Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package jello gelatin -- any flavor (3 oz.) 2/3 cup boiling water 2 cups ice cubes 1 Container Cool Whip -- thawed 1 Baked 8 or 9" graham cracker crumb crust -- cooled Dissolve gelatin completely in boiling water, stirring 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice. Using wire whip, blend in whipped topping; then whip until smooth. Chill. If necessary, until mixture will mound. Spoon into pie crust. Chill 2 hours. Garnish with fruit, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light And Easy Picante Fish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fresh mushrooms 1 medium green or red sweet pepper -- seeded and cut into -- 1" pieces 1 small onion -- halved and sliced 2 tablespoons chicken broth or water 4 fish fillets -- 3/4 inch thick 1/2 teaspoon dried oregano -- crushed 1 cup picante sauce or salsa 2 tablespoons grated Parmesan cheese In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion, and broth. Micro-cook, covered, on 100% power (high) 5 to 6 minutes or till tender, stirring once. In an 8x8x2 inch mircowave-safe baking dish place fish fillets in a even layer. Micro-cook, covered, on high 4 to 5 minutes or till fish flakes easily with a fork. Drain juices. With a slotted spoon, place vegetables atop fish; sprinkle with oregano. Spoon salsa over vegetables. Micro-cook, uncovered, 1 to 2 minutes or till heated through. Sprinkle with Parmesan cheese. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lighting Layer Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups sifted cake flour 2 teaspoons baking powder 1 teaspoon salt 2 Eggs -- unbeaten Soft shortening as needed 1 Cup milk 2 cups sugar 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt and sift together three times. Break eggs in cup and add enough shortening to fill cup. Put all ingredients into mixing bowl and beat vigorously 2 minutes. Bake in three greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lime Broiled Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 broiler chicken -- 3 pounds each salt and pepper Lime Sauce: 1/2 cup corn oil 1/2 cup lime juice 2 tablespoons chopped onions 2 teaspoons dried tarragon 1 teaspoon salt 1/2 teaspoon ginger 1/2 teaspoon red pepper sauce -- bottled 1/4 teaspoon garlic powder Cut up chicken. Sprinklee chicken pieces with salt and pepper. Place in a single layer in a baking dish. Set aside, combine all ingredients for sauce in blender container; cover and blend until smooth. Pour over the chicken. Marinate at least 3 hours, turning chicken occasionally. After chicken has marinated, place on barbecue grill over hot coals, about 5 inches from heat, skin side up. Close barbecue hood. Vruysh with the sauce after 10 minutes. Turn aster 20 minutes and baste. Continue cooking about 15 to 20 minutes more. - - - - - - - - - - - - - - - - - - NOTES : For cook out on Grill. * Exported from MasterCook * Lime Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain yogurt 2 tablespoons sugar 1 tablespoon lime juice 1 tablespoon grated lime rind 1/4 teaspoon ginger 1/4 teaspoon ground mace 1/4 teaspoon grated nutmeg Combine ingredients and blend well. Chill several hours or overnight. Especially good with seafood or serve over fresh fruit salad. Makes 1 cup. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lime Mint Salad #1 Recipe By : Beddie Ivey Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boxes Lime jello 2 cups Apple sauce 1/2 cup chopped celery 1/2 cup nuts 1/4 cup chopped cherries 2 cups Lemon Lime Carbonated beverage 1 cup undiluted evaporated milk 2 tablespoons Lemon juice Green food color In sauce pan heat jello and apple sauce over low heat till jello is dissolved. Cool. Add celery, nuts, cherries and Lemon Lime beverage. Chill until syrupy. Chill evaporated milk in ice trays until it forms ice around edges of trays. Whip and add Lemon juice. Add to first mixture and add a few drops of green food coloring if desired. Fold in a 1 quart mold. Chill until firm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lime Mint Salad #2 Recipe By : Beddie Ivey Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Boxes lime jello 2 cups apple sauce 1 cup chopped celery 1/2 cup nuts 1/4 cup chopped cherries 2 cups Lemon Lime carbonated beverage 1 cup undiluted evaporated milk -- chilled in ice tray 2 tablespoons lemon juice Green food color if desired In saucepan heat jello and applesauce over low heat until jello is dissolved. Cool. Add celery, nuts, cherries and carbonated beverage. Chill until syrupy. Chill evaporated milk in ice trays until it forms a thick icy edge around edges of trays. Whip milk, add lemon juice, and whip again. Add milk mixture to jello mixture. Add a few drops of food coloring if desired. Fold in a 2 quart mold. Chill until firm. Serve. This has a tartly taste. Biddie Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linda's Pie Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Deep dish frozen pie crust 1 1/2 cups sugar 3 tablespoons flour 1 cup buttermilk 3 Eggs 1/2 cup butter -- melted 1 teaspoon vanilla Nutmeg Mix in blender and pour in uncooked crust. Put crust in oven and pour from blender to keep from spilling. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lois Roast Turkey Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Turkey Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 turkey 3 stalks celery 2 large onions 2 apples 1 quart warm water salt and pepper -- to taste Place turkey in covered roasting pand and add remaining ingredients. Salt and pepper turkey as usual. Preheat oven to 475 degrees. About 9 or 10 o'clock the night befoaare. Cook turkey for 1 hour. Turn heat off and leave in oven until moring. Do not open oven dorrl This is for any size turkey. Use stock in pan for dressing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Louisiana Apple Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 2 cups sugar 2 Well beaten eggs 1 teaspoon vanilla extract 3 cups sifted flour 1 teaspoon cinnamon 2 teaspoons soda 1/2 teaspoon salt 4 cups peeled and finely chopped Delicious -- apples 1 cup chopped nuts Combine apples, sugar and nuts and let stand for 40 minutes. Sift dry ingredients to together. Using hands, combine dry ingredients and the apple mixture. Work in oil, vanilla and then eggs. Beat 20 strokes, only. Grease the bottom of a tube pan. Bake cake 1 hour and 5 minutes at 350 degrees. Cool. Ice with brown sugar icing (see icing section) This cake keeps well if wrapped in foil. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lucill's Cranberry Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cranberries 1 Orange 1 cup sugar 1 lemon -- Juice of 1 cup celery 1 Cup nuts 1 package jello 1 1/2 cups water Mix cranberries, orange, sugar and lemon juice together. Set aside for 1 hour. Mix remaining ingredients together with cranberry mixture. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Luscious Layers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package jello instant pudding and pie filling 1 1/2 cups cold milk 1 cup thawed cool whip topping Prepare pudding mix as directed on package, using 1 1/2 cups milk. Spoon 1/4 cup of the pudding into each of 4 dessert glasses. Fold whipped topping into remaining pudding. Spoon over plain pudding in glasses. Garnish each with additional whipped topping if desired. Makes 2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mable Wheeler's Blueberry Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot Cake & Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pancake mix 1 Cup milk 1 Egg 1 tablespoon vegetable oil 1 can Comstock Blueberry Pie Filling -- (21 oz.) 2 tablespoons butter 1/4 cup orange juice 1/2 cup firmly packed light brown sugar In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend well. Drain pie filling; reserve syrup. Gently stir berries into batter. Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on top and underside is golden brown. Turn; brown other side. Repeat with remaining batter. In small saucepan, combine reserved syrup, butter, orange juice and sugar. Cook and stir until butter melts. Serve over pancakes. NOTE: Sauce may be stored and used over ice cream or cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni and Beef Bake Recipe By : Virginia Akerley Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped onion 1/4 cup chopped celery 2 tablespoons shortening 2 cups cooked beef -- cubed 2 tablespoons chopped sweet pickled 1 #2 canned tomatoes 1/2 teaspoon salt 1 cup macaroni 1/2 cup grated cheese -- or crushed potato chips Cook onion and celery in shortening until golden. Add meat, pickle and tomatoes. Simmer 15 minutes. Add seasonings. Cook macaroni, drain. combine meat mixture with macaroni. Place in casserole. Bake at 350 degrees for 25 minutes. Sprinkle with cheese; bake 15 minutes more. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni Shrimp Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Couscous Salads & Salad Dressings Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound short macaroni -- salad type 1 cup sweet pickle relish -- well drained 3/4 cup finely chopped green pepper 1/4 cup finely chopped onion 1 can chopped pimiento -- drained (2 oz.) 1 can sliced mushrooms -- drained (4 oz.) 1/2 pound tiny salad shrimp -- cooked (about 1 -- cup) 1 1/2 cups salad dressing of your choice -- up to 2 Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water. Combine with remaining ingredients. Add dressing and stir to blend. Chill well before serving. Good with Sour Cream Dressing. (see recipe) Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Magic Cookie Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine or butter 1 1/2 cups graham cracker crumbs 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 1 cup semi-sweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped nuts Preheat oven to 350 degrees (325 degrees for glass dish) In 13x9" baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly is desired. Cut into bars. Store loosely covered at room temperature. Makes 36 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Magic Lemon Meringue Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 1 Baked 8" pastry shell -- cooled, or 8" crumb -- crust 1 can sweetened condensed milk 1/2 cup lemon juice 1 teaspoon grated lemon rind 2 Egg yolks MERINGUE: 2 Egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar In medium bowl, combine sweetened condensed milk, lemon juice and rind; blend in egg yolks. Turn into cooled crust. In small size bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling; seal to edge of crust. Bake in slow (325 degrees) oven 12 to 15 minutes or until meringue is golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Magic Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Unbaked 9" pastry shell 2 cups canned pumpkin 1 can sweetened condensed milk 1 Egg 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon ginger 3/4 teaspoon cinnamon In large size bowl, blend together all ingredients. Turn into shell. Bake in moderate (375 degrees) oven 50 to 55 minutes, or until knife inserted near center comes out clean. Cool. Refrigerate at least 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maids Of Honor Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1 tablespoon sugar 1/2 teaspoon salt 1/3 cup shortening 2 tablespoons cold milk -- up to 3 1/3 cup soft butter 1/2 cup sugar 1 1/2 teaspoons grated lemon peel 2 large eggs 1 tablespoon cream sherry 3/4 cup finely ground blanched almonds 1/4 teaspoon salt 1/4 cup flour 4 teaspoons red or green jelly Combine 1 cup sifted flour with 1 Tbsp. sugar and 1/2 Tsp. salt. Cut in shortening until particles are size of peas. Stir in 2 to 3 Tbsp. cold milk, add just enough to make a stiff dough. Divide dough into 8 portions and shape each into a small ball. Roll, 1 at a time, on lightly floured board to 4" circle. Fit into plain or fluted tart pans (3 1/2" in diameter, 1 1/4" deep). Trim edges. Set tarts on baking sheet and partially bake pastry in center of moderately hot oven, 375 degrees for 12 minutes. Meanwhile, cream butter with sugar and lemon peel until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in sherry, almonds and salt. Gradually beat in flour (Batter may appear curdled). Spoon into hot, partially baked tart shells. Return to moderately hot oven for 20 minutes. Remove from oven and spoon 1/2 Tsp. jelly onto center of each. Return to oven for 3 to 5 minutes longer, until tarts are golden brown. Remove from oven. Let stand 10 minutes, then remove from pans. Cool on wire rack. Yield: 8 tarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mandarin Rice Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked rice 1/2 cup chopped green pepper 1 tablespoon finely chopped onion 2 teaspoons sugar 2 teaspoons soy sauce 1 can Mandarin oranges -- drained (11 oz.) 1/2 cup French dressing Combine all ingredients; mix well and CHILL. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mandarin Rotini Skillet Recipe By : Sargento Cheese Serving Size : 6 Preparation Time :0:05 Categories : Beef & Veal Cheese Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups rotini -- uncooked 1 pound ground beef -- or turkey 2 cloves garlic -- minced 14 1/2 ounces tomatoes, canned -- diced, drained 16 ounces frozen mixed Oriental vegetables 8 ounces tomato sauce -- canned 2 tablespoons hoisin sauce -- optional 1 tablespoon soy sauce 2 cups Sargento 4 Cheese Country Blend Cook pasta according to package directions; drain. Rinse with cold water. Brown ground beef with garlic; drain. Stir in vegetables, tomatoes, tomato sauce, hosin sauce and soy sauce. Bring to boil; cover and simmer 5 minutes or until vegetables are heated through. Stir in pasta and 1 cup cheese. Sprinkle with remaining cheese. Cover and heat 4 to 6 minutes or until cheese is melted and pasta is heated through. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango Peach Chutney Recipe By : Cookbook USA # 663101 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pounds Peaches -- chopped 2 Large Mangos -- chopped 1 Large Green Pepper -- chopped 2 Large Onions -- chopped 2 Large Jalapeno Peppers -- seeded and chopped 4 Large Garlic Cloves -- chopped 1/2 Cup Fresh Ginger Root -- peeled and chopped 1 Teaspoon Red Pepper Flakes 3 1/2 Cups Brown Sugar 2 1/2 Cups Cider Vinegar 1/2 Cup Raisins Mix al ingredients together in a large kettle (one that does not react with vinegar), bring to a boil and boil very slowly about 3 hours, stirring frequently and watching closely to prevent burning. Put boiling hot into freshly sterilized hot jars, sealing with paraffin if they are not canning jars. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1 1/2 pounds confectioners' sugar 1 Tsp. maple flavoring -- (1 to 2) 1 tablespoon milk In mixer bowl, beat cream cheese until fluffy. Add sifted confectioners' sugar, maple flavoring and milk. Mix well. Add additional milk, 1 Tsp. at a time if needed for desired consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marble Mallow Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup oleo 2/3 cup brown sugar 1 teaspoon vanilla 2 cups flour 3 cups miniature marshmallows 1 cup chocolate chips 3 tablespoons oleo 1 tablespoon water Cream oleo, sugar and vanilla. Add flour and mix well. Spread in a greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 degrees for 15 minutes. Sprinkle top with marshmallows, bake 5 minutes. Melt chocolate and oleo in double boiler. Add water, stir until smooth. Drizzle over marshmallow layer. Cool and cut into bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds button mushrooms -- small 1 1/4 cups white wine 1/2 teaspoon salt 2 teaspoons lemon juice 3 tablespoons olive oil 1/2 teaspoon paprika 1/2 teaspoon pepper Garnish: fresh parsley -- chopped paprika pepper Wash the mushrooms and dry on paper towels. Place in a pan with the wine and lemon juice. Simmer for 5 minutes, strain off the wine and all the mushrooms to cool. Blend the oil and wine together and season with paprika pepper. Pour over the mushrooms and garnish with coppped parsley and paprika. serve chilled as an hour d'oeverse or side salad. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Redfish Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound redfish fillets -- or other fish -- fillets 1/2 cup soy sauce 2 tablespoons lemon juice -- fresh 2 cloves garlic -- minced fine 1 teaspoon grated fresh ginger 1 teaspoon Worcestershire sauce Salt Pepper Cinnamon Place fish fillets in shallow baking dish. Combine soy sauce, lemon juice, garlic, ginger and Worcestershire sauce. Pour over fish and let soak in the dish in refrigerator for 2 hours or overnight. Do not drain. Remove from refrigerator, sprinkle with salt, pepper and cinnamon. Bake at 350 degrees for approximately 20 minutes, until fish flakes easily when tested with a fork. NOTE: If baking dish is not temperature proof, bring to room temperature before placing in oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinated Vegetables Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can English peas -- drained (17 oz.) 1 can Shoepeg corn -- drained (17 oz.) 1 can french style green beans -- drained (15 1/2 -- oz.) 1 jar pimento -- diced (2 oz.) 1/2 cup celery -- diced 1/2 cup onions -- chopped, up to 1 1/2 cup green peppers -- chopped 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup oil 3/4 cup vinegar 1 cup sugar In a bowl, lightly mix all vegetables and set aside. In a medium saucepan mix salt, pepper, oil, vinegar and sugar. Bring to a boil over low heat. Then pour over vegetables. Cover mixture and chill for 24 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marshmallow Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2/3 cup light corn syrup 1/2 cup hot water 2 Egg whites 1 dash salt 1/4 teaspoon vanilla 1/4 cup mayonnaise 1 tablespoon grated orange rind Combine sugar, corn syrup and hot water. Heat slowly, stirring until sugar dissolves; then boil without stirring to firm ball or thread stage (248 degrees on candy thermometer). Beat egg whites with salt. When stiff, gradually beat in the hot syrup. Add vanilla. Fold in mayonnaise and orange rind. Serve, separately, so that guest can spoon over fresh fruit. Makes 2 1/2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Martha Washington White Fruitcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups candied cherries -- halves 1 cup candied pineapple chunks 3/4 cup diced citron 3/4 cup brandy 3/4 cup soft butter 3/4 cup sugar 4 large eggs -- separated 2 cups sifted flour 3/4 teaspoon mace 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup toasted slivered almonds Brandy-sugar glaze Candied fruit for decoration Combine cherries, pineapple and citron with 1/2 cup brandy in a small bowl. Cover closely, and let stand overnight. Cream butter with 1/2 cup sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Resift flour with mace, salt and baking powder. Blend into creamed mixture alternately with remaining 1/4 cup brandy, mixing well. Stir in brandy-fruit mixture and almonds. Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar, beating to a soft meringue. Fold into batter. Turn into greased and paper-lined 9" tube pan. Bake below oven center in slow oven, 300 degrees, about 1 hour 50 minutes, until cake test done. Remove from oven. Cool cake in pan on wire rack. Wrap and store in cool place. Serve plain or spread top with brandy-sugar glaze and decorate with candied fruits. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mary's Boiled Cookies Recipe By : Mary, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/2 cup butter 1/2 cup peanut butter 1/2 cup milk 3 teaspoons cocoa 3 cups oatmeal 1 1/2 teaspoons vanilla Mix sugar, butter, peanut butter, milk and cocoa. Place in saucepan and boil for 3 minutes. add oatmeal and vanilla. Drop by teaspoons on dish and cool. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meat Loaf 57 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 1 Egg -- slightly beaten 1 cup soft bread crumbs 1/2 cup milk 3 tablespoons Heinz 57 Sauce 1 1/4 teaspoons salt 1 dash pepper Combine ground beef, egg, bread crumbs, milk, Heinz 57 sauce, salt and pepper. Shape into loaf in lightly greased shallow baking pan. Brush top with additional 57 Sauce, if desired. Bake in 350 degree oven, 1 hour. Allow meat loaf to stand 5 minutes before slicing. Makes 6 - 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meringue Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites 1/4 teaspoon salt 6 tablespoons sugar Beat egg whites with salt until soft peaks orm. Gradually add sugar beating unitl stiff peaks form and all sugar is dissolved. bake at 475 degrees about 4 inutes or until lightly browned. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Meringue-Fruit Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup shortening 1 teaspoon vanilla 2 Eggs -- separated 1 3/4 cups Bisquick baking mix 3/4 cup preserves -- any of your choice 1/2 cup sugar 1/2 cup flaked coconut Heat oven to 350 degrees. Mix 1/2 cup sugar, shortening, vanilla and egg yolks until well blended; stir in baking mix until crumbly. Press mixture lightly in ungreased rectangular pan, 13x9x2 inches. Bake until puffed but set, about 15 minutes. Spoon preserves by scant teaspoonfuls over hot baked layer, carefully spread to edges. Beat egg whites in small bowl until foamy. Beat in 1/2 cup sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Stir in coconut. Spoon mixture by tablespoonfuls over preserves; carefully spread to cover. Bake until meringue is light brown, about 20 minutes; cool. Cut into bars, about 2x1 1/2 inches. Makes 32 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Merry Cookies - Basic Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups butter or margarine -- softened 3/4 cup sugar 1 teaspoon vanilla 2 Eggs -- separated 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Mix butter, sugar, vanilla and egg yolks thoroughly (reserve egg whites for Thumbprint cookies). Mix in remaining ingredients. Shape into ball; divide into 4 parts. Use one part of each variation below. Wrap remaining parts until read to use. Dough can be refrigerated. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Merry Cookies - Candy Cane Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Basic dough Food color -- if desired Frosting Crushed peppermint candy -- if desired Heat oven to 350 degrees. Tint dough. Shape dough into 1" balls. Roll balls 4" long. Place on ungreased cookie sheet; shape into candy canes. Bake until set, 10 to 12 minutes. Cool 1 to 2 minutes before removing from cookie sheet; cool completely. Frost with Frosting. Sprinkle with peppermint candy. FROSTING: 3/4 Cup powder sugar 1 Tbsp + 1/4 Tsp. milk 1/4 Tsp. vanilla Mix powdered sugar, milk and vanilla until smooth. Stir in additional milk if necessary. Makes 18 to 21 cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Merry Cookies - Date Pinwheel Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Basic dough 1/3 cup cut-up dates 3 tablespoons finely chopped nuts 3 tablespoons brown sugar -- packed 2 tablespoons water 1/4 teaspoon grated orange peel Refrigerate dough about 1 hour. Mix remaining ingredients in saucepan. Cook over medium heat, stirring occasionally, until thickened, 2 to 3 minutes; cool. Roll dough between two pieces of waxed paper into rectangle, 10x8 inches (moisten surface to keep waxed paper from slipping). Spread date mixture evenly over dough. Roll up tightly, beginning at wide side. Wrap in waxed paper; refrigerate until firm enough to slice, about 2 hours. Heat oven to 350 degrees. Cut into slices about 1/4" thick. (If dough crumbles, let stand at room temperature until softened, about 15 minutes). Place on ungreased cookie sheet. Bake until light brown, 10 to 12 minutes. Makes about 2 1/2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Merry Cookies - Thumbprint Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Basic dough 2 Egg whites 3/4 cup finely chopped walnuts Jam or jelly Heat oven to 350 degrees. Shape dough into 3/4" balls. Beat egg whites slightly. Dip balls into egg whites; roll in walnuts. Place about 1" apart on ungreased cookie sheet. Press thumb or finger gently into center of each cookie. Bake until set, 10 to 12 minutes; cool. Fill thumbprint with jam. Makes about 2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Merry Cookies - Walnut Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Basic dough 1 Egg 1/2 cup brown sugar -- packed 1/2 teaspoon vanilla 1 tablespoon flour 1/8 teaspoon salt 1/8 teaspoon baking powder 3/4 cup chopped nuts Heat oven to 350 degrees. Pat dough in ungreased square pan, 8x8x2 inches. Bake 10 minutes. Mix remaining ingredients; pour over crust. Bake until set, 12 to 15 minutes; cool completely. Cut into bars, about 2x1 inch. Makes 32 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Chicken Lasagna Recipe By : Foodview Serving Size : 8 Preparation Time :0:00 Categories : Mexican Pasta & Couscous Chicken Turkey Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Vegetable Oil 1 Lg Onion -- chopped 2 Cloves Garlic -- minced 1 Red Or Green Bell Pepper -- seeded 2 Cans Cream Of Tomato Soup -- undiluted 1 10 Oz Can Enchilada Sauce 1 1/2 Tsp Salt 1/2 Tsp Pepper 2 Tbsp Chili Powder 1 Tsp Ground Cumin --Cheese Filling-- 10 Oz Lasagne** 4 C Cooked Chicken -- Or Turkey 6 Oz Sharp Cheddar Cheese -- slliced 6 Oz Monterey Jack Cheese -- sliced **Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 3572 5301 0 0 0 0 0 0 0 2805 0 0 * Exported from MasterCook * Mexican Chicken Pizza Recipe By : Kraft Serving Size : 6 Preparation Time :0:15 Categories : Cheese Chicken Mexican Pizzas Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless skinless chicken breasts -- cut into 1/2" cubes 1 1/2 cups salsa 1 pizza crust -- prepared 1/2 cup red pepper -- cut in strips 1 teaspoon chopped cilantro 8 ounces Kraft Pizza Cheese -- Mozzarella & Cheddar Spray large skillet with no stick cooking spray. Add chicken; cook on medium heat until chicken is cooked through. Stir in salsa; cook on low heat 5 minutes. Sppon chicken mixture over pizza crust; sprinkle with red pepper and cilantro. Top with cheese. Bake at 400 degrees for 10 to 15 minutes or until cheese is melted. - - - - - - - - - - - - - - - - - - NOTES : Quick Tips: Pizza Toppings: For variety top your pizza with any of the follwing pizza toppings; sundried tomatoes, roasted red peppers, fresh herbs, zucchini, yellow squash, garlic, fresh spinach leaves, artichoke hearts or eggplant. Sprinkle with mozzarella and cheddar cheese blend. * Exported from MasterCook * Mexican Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mexican Family & Friends Breads & Bread Machine Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal -- self rising 1/3 cup melted shortening -- Or corn oil 2 eggs -- beaten 1 cup cream corn 2/3 cup buttermilk 1 cup shredded cheddar cheese 3 jalapeno pepper -- chopped 1 onion -- grated Combine cornmeal, shortening and eggs. Mix well. Stir in corn, onion and buttermilk, mix well. spoon one half the mixture in a greased 12 inch skillet, sprinkle cheese and chopped peppers over mixture and cover with other half of cormneal mixture. Bake at 275 degrees for 30 to 40 minutes. (I bake for 1 hour in my oven) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Lasagna (Pamona) Recipe By : Raylene Scott, California Serving Size : 4 Preparation Time :1:00 Categories : Mexican Pasta & Couscous Beans & Peas Beef & Veal Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 15 ounces cooked beans -- Mexican style 8 ounces tomato sauce 4 ounces chopped green chiles 1 package Taco seasoning mix 6 8 inch flour tortillas 2 cups shredded cheddar cheese In a large skillet, brown beef and onions. Drain. Stir in the canned beans (Mexican spicy) tomato sauce, chiles and taco seasoning. Mix. Layer half the tortillas on the bottom of an 11- by 7- inch backing pan. Spread half the meat mixture over and sprinkle with half the cheese. Repeat. Bake at 350F for 30 minutes and let stand 10 minutes before cutting and serving. - - - - - - - - - - - - - - - - - - NOTES : This is not too hot or spicy, depends on which beans you buy. If you want spicy -- try the buritto seasoning mix. ------------------------------ * Exported from MasterCook * Mexican Lasagne Recipe By : All Time Favorites Serving Size : 10 Preparation Time :0:00 Categories : Mexican Pasta & Couscous Chicken Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salad oil 1 large onion -- chopped 2 cloves garlic -- minced 1 red and green bell peppers -- seeded and chopped 2 cans tomato soup, condensed 1 can enchilada sauce 1 tablespoon chili powder 1 teaspoon cumin -- ground salt and pepper Fiesta Cheese Filing 2 cups cottage cheese 2 egg 1/3 cup parsley -- chopped 4 tablespoons green chiles -- diced 1 In Addition 10 ounces lasagna noodles -- cooked and drained 4 cups diced chicken 6 ounces sharp cheddar cheese -- thinly sliced 6 ounces monterey jack cheese -- thinly sliced Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook stirring often, until onion is soft(about 5 minutes). Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer; then simmer, stirring often, until thickened (about 10 minutes). Season to taste with salt and pepper. Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottage cheese, eggs, chopped parsley and diced green chiles. Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 - 4-quart rectangular baking pan, Spread half the cheese filling over noodles; top with half the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses. Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At this point, you may refrigerate until next day.) Bake, covered, in a 375 degree oven until bubbly and heated through (about 35 minutes; about 50 minutes if refrigerated). Uncover and let stand for about 5 minutes before serving. Makes 10 to 12 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Pralines Recipe By : Army times 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Candy Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup packed brown sugar 1 cup sugar 1 tablespoon corn syrup 1 tablespoon butter 5 tablespoons water 3 cups pecans -- whole In a large 2 quart saucepan combine sugars, corn syrup, butter and water. Bring to a boil. Add whole nuts and continue cooking over medium heat until candy reaches soft ball stage (238 degrees). Remove from heat and stir rapidly until mixture just begins to lose its gloss. Quickly drop sugar from teaspoons onto waxed paper and allow to harden. Makes about 3 dozen. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican-Meatball Tidbits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 cup water 1/2 teaspoon salt 1 envelope chilie mix -- 1 3/4 ounces 1/2 cup cornmealt -- or fine dry breadcru 1 1/2 pounds ground beef 2 cups tomato juice 1 tablespoon lemon juice Combine egg, water, salt and 2 tablesppns from package of chili seasoning; mix lightly. Add cornmeal and ground beef. Shape into small meatballs. Arrange on ungreased shallow baking sheet. Bake in 450 degree oven 10 to 15 minutes, until done. Combine in large skillet or chafing dish remaining chili mix, tomato juice, and lemon juice. Add meatballs; heat to simmering. Keep warm. Serve with wooden picks. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Microwave Nut Brittle Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup Karo light or dark corn syrup 1 1/2 cups roasted cashews -- peanuts or mixed -- nuts 1 teaspoon margarine 1 teaspoon vanilla 1 teaspoon baking soda In 1 1/2 quart microwavable bowl stir sugar and corn syrup. Microwave at High (100%) 4 minutes. Stir in nuts. Microwave 3 to 4 minutes. Stir in margarine and vanilla. Microwave 1 to 2 minutes. Check temperature with candy thermometer. (DO NOT USE CONVENTIONAL CANDY THERMOMETER IN MICROWAVE DURING COOKING.) Temperature should reach 300 degrees. If temperature is below 300 degrees microwave 1 to 2 minutes longer, checking temperature after each minute. Stir in baking soda until light and foamy. Pour onto lightly greased cookie sheet. Spread with spatula. Cool; break into pieces. Store in tightly covered container. Makes about 1 1/4 pounds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Microwave Pie Recipe By : Peggie Patton Serving Size : 1 Preparation Time :0:00 Categories : Microwave Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 cup flour -- heaping 2 cups milk 3 Egg yolks Lump of butter 1 teaspoon vanilla 3 Egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 teaspoon vanilla. Mix together 1 cup sugar, flour and milk in microwave bowl and heat 3 minutes. Add 3 egg yolks, beat well. Heat 3 to 5 minutes until very thick. (Stir during this cooking time). Remove from microwave, add lump of butter, 1 Tsp. vanilla. Beat egg whites and cream of tartar until foamy. Beat in sugar 1 Tbsp. at a time. Beat until it stands in peaks. Add 1/2 Tsp. vanilla. Cook in regular oven at 400 degrees for 10 minutes. If you make chocolate add 4 Tbsp. cocoa to first mixture. For coconut I add about 1 Cup coconut to cooked filling and sprinkle some on egg whites. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Midget Sweet Pickles Recipe By : Laura M. Cain of Dallas Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Dallas Times Herald Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 gallons cucumbers -- washed 2 cups salt 1 tablespoon powdered alum 5 pints vinegar Sugar 1/2 ounce celery seed 1 ounce cinnamon sticks Put cucumbers into clean stone jar. Dissolve sat in 1 gallon boiling water; pour while very hot over cucumbers. Cover and weigh down, being sure cucumbers are covered. Let stand 8 days. On 9th day, drain and pour 1 gallon boiling water mixed with alum over. On the 10th day, drain again and add 1 gallon boiling water. On the 11th day, combine vinegar, 6 cups sugar, celery seed and cinnamon sticks; pour boiling hot over drained pickles. For the next 3 days, drain off and reheat the vinegar mixture, add 1 cup sugar each morning. With the 3rd heating, pack into jars that have been sterilized. Pour boiling liquid over pickles and seal at once. Laura M. Cain of Dallas, Dallas Times Herald, April 1, 1976 Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mild Chili Magic Blend Recipe By : Barbara Price Serving Size : 1 Preparation Time :0:00 Categories : Home Made Spices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 tablespoon garlic powder 1 tablespoon salt substitute or salt Mix well. This will keep well for a year in an airtight jar. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Milk Chocolate Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces milk chocolate 1 tablespoon butter 2 1/4 cups milk 2 tablespoons cornstarch 1/8 teaspoon salt 2 tablespoons flour 2 Eggs 1 Baked pie shell Using vegetable peeler, with long side of chocolate grate a few curls to top the pie and garnish. Chop remaining chocolate. Scald 2 cups of milk in saucepan over med. heat. Stir chopped chocolate into scalded milk, stir till melted. Blend the remaining 1/4 cup milk with cornstarch, flour, and salt until smooth, add chocolate mixture. Cook and stir till thickened. Add some to eggs, slowly blend to hot mixture. Cook till thicken. Pour into pie shell. Top with whip cream. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Million Dollar Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups sugar pinch salt 1 can evaporated milk -- tall can 2 tablespoons butter 12 ounces semisweet chocolate chips 12 ounces German chocolate squares 1 pint marshmallow cream 2 cups nuts -- chopped Boil sugar,m salt, milk and butter for 6 minutes. Put rest of the ingredients into large bowl, pour boiling syrup over the ingredients, beat until chocolate is all melted. Pour in pans and let stand 2 or 3 hours before cutting. Store in a tin box "do not butter the pans" - - - - - - - - - - - - - - - - - - NOTES : good * Exported from MasterCook * Million Dollar Fudge from the White House Recipe By : Tommy Peacock Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 squares cooking chocolate 4 tablespoons butter 1 egg 1 teaspoon vanilla 2 tablespoons cream 1 pound confectioner's sugar 1 cup nut meat Melt chocolate and butter together over hot water. Combine egg, vanilla, cream and ssugar. Add to chocolate mixture. Knead in nuts. Turn into greased platter and chill for several hours in refrigerator before cutting. NOTE: If sweet butter is used, add a pinch of salt. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millionaire Pie Recipe By : Jessie Serving Size : 12 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups powdered sugar -- not sifted 1 stick margarine -- softened 1 Egg 1/4 teaspoon salt 1 3/8 teaspoons vanilla 1 cup whipping cream 1 cup drained pineapple 1 cup chopped nuts 2 Baked pie shells Cream powdered sugar, butter, egg, salt, and vanilla. Mix till fluffy. Spread on 2 crusts. Chill. Whip cream stiff, blend pineapple and nuts. Spread on tops. Chill. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mince Apple Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 unbaked pastry shell -- 9" 2 Cooking apples -- pared and sliced 6 tablespoons unsifted flour 1 jar None Such Ready-to-use Mince Meat -- (28 oz.) 1/4 cup firmly packed light brown sugar 2 teaspoons ground cinnamon 2 tablespoons butter 1/4 cup chopped nuts Preheat oven to 425 degrees. Toss apples with 2 tablespoons flour; arrange in pastry shell. Top with mince meat. In small bowl, combine remaining flour, sugar and cinnamon; cut in margarine until crumbly. Mix in nuts. Sprinkle over mince meat. Bake 10 minutes; reduce oven temperature to 350 degrees and continue baking 25 to 30 minutes or until browned. Serve warm or cold with vanilla ice cream if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mince Meat Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiled beef -- chopped fine 2 cups raisins 1 1/2 cups currants 3 cups brown sugar 1 cup Good New Orleans Molasses 5 cups chopped tart apples 1 tablespoon salt 1 tablespoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon mace Grated rind of 2 lemons 3 lemons -- Juice of 1 ounce citron 1/2 pint brandy 8 tablespoons rum 1/2 cup sherry or cider 1 pinch cayenne 2 cups beef stock Mix and boil in stainless steel or porcelain kettle for 10 minutes, store in cool place. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mince Meat #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Home Canning Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR MINCE MEAT PIES*** 5 cups beef round -- ground 4 cups suet -- ground 3 cups apples -- peeled and chopped 1/4 cup orange pulp -- chopped 1/4 cup lemon juice 3 packages currants -- (11 oz. each) 1 cup brandy 3 cups sweet cider 1/3 cup finely chopped orange peel 3 packages raisins -- (15 oz. each) 1 package chopped candied citron -- (8 oz.) 2 pounds brown sugar 1 tablespoon salt 1 tablespoon cinnamon 1 tablespoon allspice 2 teaspoons nutmeg 1 teaspoon powdered cloves 1/2 teaspoon ginger Combine all ingredients in large saucepan. Simmer 1 hour, stirring frequently to prevent sticking. Prepare pine home-canning jars and lids according to manufacturer's instructions. Pour mincemeat into hot jars, leaving 1" head space. Remove air bubbles with not-metallic spatula. Adjust caps. Process pints 20 minutes at 10 pounds pressure in a pressure canner. Yield: about 12 pints Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minestrone Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white beans -- or Pinto beans 1 tablespoon olive oil 1 cup thinly sliced onion 1/2 cup thinly sliced carrot 1/2 cup diced potatoes 1 cup diced celery 1 cup green beans 2 cups zucchini squash 3 cups spinach -- or okra 1 cup tomatoes 1 1/2 quarts beef stock 1/2 pound bacon -- fried & crumbled salt and pepper -- to taste Basil -- to taste oregano -- to taste tarragon -- to taste soak beans overnight. Bring beans to boil in 4 cups water, cook 1 hour or til tender. Heat olive oil in pan, add garlic and onion, cook on medium heat til onions are tender, add celery and carrots and cook 3 minutes, add potatoes and squash. Cook 3 minutes, add green beans and spinach or okra, cook 3 minutes. add stock, tomatoes and beans, add bacon and seasonings, simmer 3 hours. Serve piping hot. Sprinkle with Parmesane cheese and serve with garlic bread. - - - - - - - - - - - - - - - - - - NOTES : Very good. * Exported from MasterCook * Mint Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup confectioners' sugar 2 tablespoons butter -- softened 1 tablespoon milk 1/2 teaspoon peppermint extract Beat until smooth sugar, butter milk and peppermint extract. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mississippi Mud Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks margarine 2 cups sugar 2 tablespoons cocoa 4 Eggs 1 teaspoon vanilla 1 jar marshmallow cream 1 1/2 cups flour 1 1/3 cups coconut 1 1/2 cups chopped nuts Cream together margarine, sugar and cocoa, add eggs and vanilla, mix well. Add flour, coconut and nuts and beat 1 to 2 minutes. Bake in a 9x13 inch pan 30 minutes at 350 degrees. When done, and still hot - spread on the marshmallow cream, making as thick and heavy as desired. When cool, frost and chill before serving. FROSTING: 1 Box powdered sugar 1/3 Cup cocoa 1/2 Cup canned milk 1 Stick margarine, melted Cream together and spread over cake. Does not have to be refrigerated but is better. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mix-Easy Pan Chocolate Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup oil 2 ounces unsweetened chocolate 3/4 cup water 1 cup sugar 1 Egg 1 1/4 cups flour 1/2 teaspoon vanilla 6 ounces semisweet chocolate pieces 1/3 cup chopped nuts Whipped cream -- optional Preheat oven to 350 degrees. Heat oil and unsweetened chocolate in 8x8x2 inch baking pan in oven until chocolate is melted, about 4 minutes. Add water, sugar, egg, flour, salt, baking soda and vanilla. Beat with fork until smooth and creamy, about 1 minute. Scrape pan with rubber spatula and spread evenly in pan. Sprinkle with semisweet chocolate and nuts. Bake 40 minutes or until pick inserted in center comes out clean. Cool. Serve with whipped cream if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Pickles Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pickling salt 4 quarts cold water 1 quart sliced cucumbers -- 1 inch thick 2 cups sliced carrots -- 1-1/2 inch thick 2 cups sliced celery -- 1-1/2 inch thick 2 cups small boiling onions 2 sweet red pepper -- cut into1/2" strips 1 small cauliflower -- broken into floweret 6 1/2 cups vinegar -- 5% acidity 2 cups sugar 1 fresh hot red pepper -- sliced crosswise 1/2 cup mustard seeds 2 tablespoons celery seeds Dissolve salt in water; pour over vegetables in a large crock or plastic container. Cover and let stand in a cool place 12 to 18 hours. Drain well. Combine vinegar, sugar, hot red pepper and spices in a 10-quart Dutch oven; bring to a boil, and boil 3 minutes. Add vegetables; reduce heat, and simmer until thoroughly heated. Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes. Yield: about 6 pints - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Vegetables with Orange Butter Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Family & Friends Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons frozen orange juice concentrate -- thawed 2 tablespoons butter Beets Carrots Green beans spinach Sstir orange juice into melted butter and heat just until warm. Serve over hot cooked vegetables. 3 - 4 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mocha Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 2 cups confectioners' sugar 1 dash salt 2 tablespoons strong coffee -- about Cream butter, add sugar and salt gradually, and cream until light and fluffy. Add coffee slowly until of right consistency to spread. Makes enough frosting to cover top of 8x8-inch cake or tops of two 9-inch layers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mocha Squares Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Squares unsweetened chocolate -- melted 2 tablespoons instant coffee crystals 1 1/2 cups cake flour 1 teaspoon baking powder 1 1/2 teaspoons salt 1/2 cup shortening 1/2 cup soft butter 2 cups sugar 1 teaspoon vanilla 4 Eggs 1 1/2 cups chopped walnuts Walnut halves Mix melted chocolate and instant coffee; cool. Sift flour, baking powder and salt. Cream shortening, butter and gradually add sugar; beat until fluffy. Add vanilla and eggs; beat well. Blend in coffee mixture, dry ingredients and chopped walnuts; stir well. Place in well-greased, floured 13x9x2 inch pan. Bake at 350 degrees for 35 to 40 minutes. Cool and spread with Browned Butter Frosting (see Frosting section). Place walnut half in center of each square. When frosting is set, cut into squares. Makes about 3 1/2 dozen squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mock Mousse Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pillsbury Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 can desired flavor Pillsbury Ready-To-Spread -- Frosting Supreme Garnish as desired In small bowl, blend sour cream and frosting; beat at highest speed until smooth and creamy. Spoon into serving dishes. Chill 30 minutes before serving. Store leftovers, covered in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mock Strawberry Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts figs -- peeled and sliced 6 cups sugar 2 packages strawberry gelatin -- (6 oz. each) 1 package powdered fruit pectin -- (1 3/4 oz.) Combine in large saucepan figs, gelatin and sugar and let stand until syrup forms. Bring to boil over high flame, boil 20 minutes. Add powered fruit pectin. Cook 2 minutes. Seal in hot jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moist Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package chocolate cake mix -- with pudding in the -- mix 1 cup Hellmann's Real Mayonnaise 1 cup water 3 Eggs Grease and flour 2 (9") layer cake pans. Combine all ingredients; blend until moistened. Beat as cake mix package directs. Pour into prepared pans. Bake in 350 degree oven 30 to 35 minutes or until cake pulls away from sides of pans and springs back when touched lightly in center. Cool in pans 10 minutes. Remove; cool on wire racks. Fill and frost as desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moist Devil's Food Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup shortening 2 cups sugar 2 Eggs 1/2 cup cocoa 2 1/4 cups sifted cake flour 1 cup buttermilk 2 teaspoons soda 1/2 teaspoon salt 2 teaspoons vanilla 1 cup hot water Cream shortening, add sugar gradually and cream thoroughly. Add eggs and vanilla and mix. Sift together flour, cocoa, soda and salt. Add dry ingredients to creamed mixture alternately with buttermilk. Add hot water last. Place in layer pans., Place in preheated 400 degree oven; reduce heat to 375 degrees and bake 2\30 minutes. Frost with a chocolate frosting of your choice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Molasses Muffin Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Muffins Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick baking mix 1/4 cup packed brown sugar 1/2 cup milk 1/4 cup light or dark molasses 1 Egg 1/2 cup chopped nuts 1/2 cup raisins Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Mix all ingredients; beat vigorously 30 seconds. Fill muffin cups about 2/3 full. Bake until wooden pick inserted in center comes out clean, about 15 minutes. Makes 12 muffins. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Molded Lime Jello Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box lime jello 1 cup boiling water 3 tablespoons grated carrots 3 tablespoons chopped green bell pepper 1 tablespoon grated onion 1 cup cream -- whipped 1 cup mayonnaise 1 cup cottage cheese Dissolve jellow in water, chill and whip. Add carrots, peppers and onions. Whip cream, add mayonnaise and cottate cheese. Mix all together and pour into mold. Chill until firm. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mongolian B.Q Recipe By : Mike Price Serving Size : 1 Preparation Time :0:00 Categories : Chicken Pork & Ham Chinese Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- slice onions carrots -- grated waterchestnuts -- sliced green onions -- chopped Bean sprouts -- fresh mushrooms -- fresh bamboo shoots -- sliced celery -- sliced soy sauce -- lots sesame oil garlic salt water -- see notes beef -- sliced thin pork -- sliced thin chicken -- sliced thin white water -- see notes Cook bean sprouts and mushrooms in oil and butter. For each person, each person takes what they want and fry in oil and soy sauce. Get won tongs. fry along or fold over & stuff with meat and veggies. Put 2 won tongs on top one after other filling then seal. fry or drop in soup - - - - - - - - - - - - - - - - - - NOTES : Garlic water: 1/3 cup garlic juice, 1/2 cup water and 2 teaspoons sugar. Wine water: 4 parts red wine and 1 part water. * Exported from MasterCook * Monster Cookies Recipe By : Peggy Patton Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1 cup sugar 1/2 cup margarine softened 3 Eggs 1 teaspoon vanilla 1 teaspoon Light syrup -- (Karo or pancake) 1 1/2 cups peanut butter 2 teaspoons soda 4 1/2 cups oatmeal 1 cup semisweet chocolate chips 4 ounces M&M -- plain or peanut Mix ingredients in order given. Drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. (I bake mine 10 - 12 minutes). Makes 7 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mother Laniers Jam Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Eggs 1 cup butter 2 cups sugar 3 cups flour 1 Cup nuts 1 Cup jam 1 Box mince meat 1/2 teaspoon cloves 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon soda 1/2 cup buttermilk 1/2 cup wine 2 Egg whites -- beaten stiff 2 cups sugar 1 cup coconut 1 cup raisins 1/2 cup Karo 1/2 cup water Cream butter and 2 cups sugar, add the 5 eggs and beat well. Add flour, nuts, jam, mince meat, cloves, cinnamon, nutmeg. Put soda in buttermilk, mix well. Then add to flour mixture. Add wine. Bake in 2 or 3 cakes pans. In a sauce pan combine 2 cups sugar, Karo and water. Boil until spent thread or water test for thickness. Beat egg whites well and add to sugar mixture. Add coconut and raisins. Spread on cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mothers Old Fashion Sugar Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1 1/2 cups sugar 2 teaspoons cream of tartar 1 cup melted shortening 2 Eggs 1 teaspoon soda 1/2 cup sweet milk Flavoring to taste Mix all ingredients. Roll dough and cut with cookie cutter. Sprinkle top with sugar. Bake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mrytle's Ginger Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 cup sugar 1 teaspoon soda 1/2 teaspoon ginger 1/2 teaspoon salt 1 cup syrup 1 cup shortening 1 cup warm water -- or buttermilk 2 Eggs. Mix well and bake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Microwave Muffins Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bisquick baking mix 1/4 cup water 1 tablespoon sugar 2 tablespoons vegetable oil 1 Egg 2 teaspoons margarine or butter -- melted Place paper liners in 6 microwaveproof muffin cups. Mix baking mix, water, sugar, oil and egg until moistened. Fill muffin cups about 2/3 full. Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn. Microwave until tops spring back when touched lightly and are no longer doughy, 30 to 90 seconds longer. (Edge of muffins will appear moist.) Remove from cups. Dip tops of warm muffins into melted margarine; sprinkle with one of the following: Caraway seed, cinnamon-sugar mixture, dried dill, or graham cracker crumbs. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Florentine Casserole Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Casseroles Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Savory Crunch -- see recipe 10 ounces frozen chopped spinach -- thawed and well -- drained 1 can condensed cream of mushroom soup -- (10 3/4 oz.) 1/2 teaspoon Worcestershire sauce 1 1/2 cups mushrooms -- sliced Lemon wedges Heat oven to 400 degrees. Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate; arrange mushrooms on top. Sprinkle Savory crunch evenly over mushrooms. Bake uncovered until hot and bubbly, about 20 minutes. Serve with lemon wedges. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Individuals Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound button mushrooms 1 tablespoon butter 1 garlic clove -- crushed 1 teaspoon dill weed 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon lemon juice 1 tablespoon sherry 1 cup sour cream Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend. Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms. Refrigerate 8 hours or overnight to permit marinating process. When ready to serve, place in chafing dish and heat. Stick toothpick, plain or decorated into each mushroom for individual appetizer serving. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushrooms-Broccoli Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh mushrooms -- or 2 cans whole mushrooms -- 6 - 8 oz. each 1 bunch broccoli 4 tablespoons butter or margarine 1/2 cup chopped onions 3 tablespoons oil 1 clove garlic -- minced 1/3 cup sliced canned water chestnuts 1 tablespoon cornstarch 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger 1 tablespoon soy sauce 1 Chicken bouillon cube 3/4 cup boiling water Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside. Rinse and trim broccoli; cut stems i 1/2" pieces and cut tops into small flowerettes; set aside. In large wok or skillet, melt butter. Add onions; saut‚ 2 minutes. Add mushrooms; saut‚ 5 minutes. Remove and set aside. In same wok, heat oil. Add reserved broccoli and garlic; stir-fry 3 minutes. Add water chestnuts; stir fry 2 minutes longer. Blend cornstarch, sugar, salt and ginger with soy sauce. Dissolve bouillon cube in boiling water; stir into cornstarch mixture. Pour into wok. Cook and stir until mixture boils and thickens. Reduce heat and simmer, covered, until broccoli is just crisp tender, about 5 minutes. Return saut‚ed mushrooms to wok. Heat until hot. Serve with Chinese noodles, if desired. Yield: 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 ounces con borden sour cream 2 teaspoons prepared mustard 1/2 teaspoon onion salt pretzels -- ham cubes or -- potato chips In small bowl, combine sour cream, mustard and onion salt; stir well. Chill 30 minutes or longer to blend flavors. Serve with pretzels. Refrigerate leftovers. Makes about 1 Cup Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard Horseradish Whip for Ham Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup heavy cream 3 tablespoons yellow mustard 3 tablespoons prepared horseradish Whip cream. Blend in mustard and horseradish. Chill until ready to serve. Yeild: 1 3/4 cups sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * My First Beef Stroganoff Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steak -- cut 1/2 inch thick 3 tablespoons butter 1/2 cup onions 1/2 pound mushroom -- sliced 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 clove garlic -- minced 1 tablespoon worcestershire sauce 4 tablespoons tomato sauce 2 cups sour cream Cut the steak into strips 1 1/2 inches long by 1/4 inch wide. Melt the butter in a skilelt, saute the onions 5 minutes, add the meat and let brown. Mix the mushrooms, salt, pepper, garlic, worcestershire sauce and tomato sauce. Cover and cook over low heat 30 minutes or until the meat is tender. Just before serving mix in the sour cream. heat, but do not boil. Serve with rice or noodles - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nature Cereal Recipe By : Janis Alling. Serving Size : 1 Preparation Time :0:00 Categories : Cereal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Honey 1/2 Cup Brown Sugar 1/4 Cup Oil 1/2 Cup Water Cinnamon -- to taste 1 Box Oats -- old fashioned Coconut 1 Bag Almonds -- small 1/4 Bag Wheat Germ Raisins Banana Chips Heat honey, sugar, oil, water and cinnamon. Pour honey mixture over oats, coconut almonds and wheat germ. Bake for 45 minutes at 325 degrees. Stir 3 times. Add raisins, banana chips etc. Store in tupperware. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Neimans $250.00 Cookie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups butter 2 cups sugar 2 cups brown sugar 4 Eggs 2 teaspoons vanilla 5 cups blended oatmeal -- measure & blend in -- a blender to a fine -- powder 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 24 ounces chocolate chips 18 ounces grated Hershey Bar 3 cups chopped nuts Cream butter and both sugars. Add eggs and vanilla. Mix together with flour oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Roll into balls and place 2" apart on cookie sheet. Bake for 6 minutes at 375 degrees. Makes about 112 cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Never Fail Yeast Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pt. milk 1/2 cup shortening 1/2 cup sugar 1 package yeast 1 cup flour 1/4 cup water 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon soda Scald milk then add shortening and sugar. Let cool. Dissolve yeast in water and add to shortening mixture. Add enough flour to make a thick batter. Let rise. Sift together flour, baking powder, salt and soda. Add this to batter along with enough flour to make a soft dough. Place in greased bowl in refrigerator and cover. Make into rolls 1 1/2 hours before serving. Let rise and brush with melted butter. Bake at 375 degrees until lightly brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New England Boiled Dinner Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef round roast 2 tablespoons shortening 2 cans onion soup -- 10 3/4 oz. each 2 tablespoons prepared horseradish 1 medium bay leaf 1 medium garlic clove -- minced 6 medium corrots -- cut in 2" pieces 1 pound rutabaga -- sliced 1/4" thick 8 small potatoes -- whole 1 medium cabbage -- cut in wedges 1/2 cup water 1/4 cup flour In large heavy skillet brown meat in shortening, pour off fat, add soup, horseradish, bay leaf, and garlic, cover and cook over low heat 2 hours. Add carrots and rutabagers, cook 30 minutes, stir occasionally, add potatoes and cabbage on top, cook 30 minutes more or until done. Remove meat and vegetable to a plater, keep warm. Bblend water into flour until smoth, slowly stir into meat sauce, cook stirring constantly until thickened. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Orleans Ham Gumbo Recipe By : Mary L. Phillips of Midlothian Serving Size : 6 Preparation Time :0:00 Categories : Dallas Times Herald Pork & Ham Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 tablespoons shortening or oil 7 tablespoons flour 1/2 cup chopped onion 1/2 cup diced bell pepper 1 can tomatoes -- pureed in blender -- (16 oz.) 1 can Spanish style tomato sauce -- (15 oz.) 1/2 cup water 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1/2 teaspoon celery salt 1 tablespoon brown sugar 1/4 teaspoon hot red pepper sauce -- optional 1 1/2 cups sliced fresh okra 2 cups cubed cooked ham -- 1/2" cubes Melt shortening in large Dutch oven (5 qt.) over medium high heat. Add flour; cook and brown flour, stirring constantly, until it is deep, dark brown. Add chopped onion and diced bell pepper. Flour will stop browning when onion is added. Cook until onion turns clear, stirring occasionally. Add tomato sauce, purred tomatoes and water; stir until smooth and boiling. Cook 3 minutes or until thickened. Add all spices and seasoning, stirring well. Add thin-sliced okra and cook 15 minutes, stirring occasionally. Add cubed ham and continue cooking 10 minutes. Gumbo may be prepared in a day in advance and stored in refrigerator. Serve over scoops of fluffy white rice. YIELD: 6 to 8 servings NOTE: Cleaned shrimp may be substituted for all or half of ham. Mary L. Phillips of Midlothian Dallas Times Herald, Oct. 27, 1977 Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Traditional Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Keebler Ready Crust Graham cracker pie -- crust 1 large egg yolk -- slightly beaten 3 large egg yolks -- slightly beaten 1 1/2 cups canned pumpkin 2/3 cup sugar 1/2 teaspoon salt 1 1/4 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 1/4 cups undiluted evaporated milk Preheat oven to 375 degrees. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven. Combine 3 egg yolks, pumpkin, sugar, salt and spices. Gradually add evaporated milk. Pour into crust; bake on baking sheet for 10 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes, or until knife inserted near center of pie comes out clean. Cool before serving. Garnish if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ninety Minute Cinnamon Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Fleshmann's active dry yeast 1/2 cup warm water 3 tablespoons sugar 1/2 teaspoon salt 2 tablespoons softened margarine 1 Egg 1 1/2 Cups unsifted flour -- up to 2 Melted margarine 1/3 cup sugar 1 teaspoon ground cinnamon 1/3 cup dark seedless raisins Confectioners' sugar frosting Have all ingredients at room temperature. Dissolve yeast in warm water. Beat in 3 Tbsp. sugar, salt, 2 Tbsp. margarine, egg and 1 cup flour. Stir in enough additional flour to make a soft dough. Turn out onto floured board; knead about 2 minutes, until smooth. Roll to 18x9 inches. Brush with margarine, Sprinkle with sugar, cinnamon and raisins. Roll up as for jelly roll. Seal sides firmly. Cut into 12 equal pieces. Arrange, cut side down in a greased 8" round pan. On the center rack of cold oven pour boiling water into a large baking pan. Place rolls on a wire rack over pan of water. Cover. Let rise 30 minutes. Uncover; remove rack and pan of water. Turn oven to 375 degrees. Bake 30 to 35 minutes. Frost with confectioners sugar frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Bake Amy's Good Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1/2 cup milk 3 tablespoons cocoa 1 stalk margarine -- cut in thin slices 3 tablespoons peanut butter 2 cups quick-cooking oats 1 tablespoon vanilla Mix sugar, cocoa, and milk. add margarine and boil for 2 minutes. Remove from heat and beat in remaining ingredients. Lay out on counter new foil, enouth to put cookies on. Drop 1 teaspon on foil and let stand till its gets hard and dry. Makes about 60 cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Bake Cocoa Oatmeal Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 4 teaspoons cocoa 1/2 cup sweet milk 1 stick butter 1/2 cup peanut butter 1 teaspoon vanilla 1 Pinch salt 3 cups oatmeal 1/2 package miniature marshmallows Combine sugar, cocoa, milk and butter, cook over low heat 4 to 6 minutes using a large saucepan. Remove from fire. Add peanut butter, oatmeal, vanilla and salt, stir well. Add marshmallows. Drop on wax paper. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Bake Fruit Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks butter 48 Marshmallows -- melted together 1 pound graham crackers -- crushed 1 pound candied cherries 1 pound chopped dates 1/4 pound candied pineapple 2 cups chopped nuts 1/2 pound chopped orange gum drops Mix all ingredients together, press in mold. Keep in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Bake Fudge Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Nelste's Tool House Semi-Sweet Chocolate -- Morsels 1 can sweetened condensed milk -- (14 oz.) 1 package chocolate wafers -- finely crushed (8 -- 1/2 oz.) 1 cup chopped nuts -- if desired Melt over hot (not boiling) water, the chocolate morsels; stir until smooth. Add sweetened condensed milk, chocolate wafer crumbs and 1/2 cup nuts; stir until well blended. Press into foil-lined 8" square pan. Press remaining nuts into top of brownie. Let stand at room temperature until firm. Cut into 2" squares. Makes 16 brownies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Bake Jiffy Candy Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups raw oatmeal -- quick cook 1 cup coconut 1 cup pecans -- chopped 3 tablespoons cocoa 2 cups sugar 1/2 cup milk 1 stick margarine 2 teaspoons vanilla 1 teaspoon butter flavoring Mix oatmeal, coconut, pecans and cocoa in large bowl. Mix sugar, milk, margarine, vanilla and butter flavoring in a sauce pan. Bring to a boil, and let boil slowly for one minute. Remove from heat, and pour over dry mixture. Stir. Drop by teaspoon on waxed paper. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Weep Meringue Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 1 tablespoon cornstarch 1/2 cup water 3 Egg whites 1/8 teaspoon salt 1/2 teaspoon vanilla 6 tablespoons sugar Combine 2 Tbsp. sugar, cornstarch and water and cook over medium heat, stirring constantly until clear. Put aside to cool. Beat egg whites until soft mound forms. Add vanilla and salt. Gradually add 6 Tbsp. sugar and beat well. Combine with cooled corn starch mixture and beat until peaks stand. Spread on pie, cover in to the edges and bake at 325 degrees until a delicate golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Apple Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bottle apple juice 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Pour fruit juice into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure.) Stir sugar into fruit juice. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking). Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit juice mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening store in refrigerator. Makes 6 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Blackberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups crushed blackberries 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Blueberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups crushed blueberries -- remove stems from -- berries then crush 1 tablespoon lemon juice 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit and lemon juice into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Makes 6 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Cherry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped cherries -- pit and finely chop 4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Grape Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bottled grape juice 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Pour fruit juice into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure.) Stir sugar into fruit juice. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking). Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit juice mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening store in refrigerator. Makes 6 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Hot Pepper Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar pickled jalapeno peppers -- drained, seeded and -- chopped (10 1/2 -- oz.) 3 cups bottled apple juice 3 tablespoons vinegar 6 cups sugar Few drops green food coloring Rinse clean plastic containers and lids with boiling water. Pour fruit juice into a large bowl with chopped jalapeno peppers, and vinegar. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure.) Stir sugar into fruit juice. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking). Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit juice mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Add a few drops of green food coloring if desired. Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening store in refrigerator. Makes 7 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Peach Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups crushed peaches -- peel & pit before -- crushing 2 tablespoons lemon juice 5 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit and lemon juice into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Makes 5 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Red Raspberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups crushed red raspberries 5 1/4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Makes 6 Cups Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Cook Freezer Strawberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups crushed strawberries -- remove stems before -- crushing 4 cups sugar 3/4 cup water 1 Box fruit pectin Rinse clean plastic containers and lids with boiling water. Place fruit into a large bowl. Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure). Stir sugar into fruit. Set aside for 10 minutes, stirring occasionally. Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.) Bring mixture to boil over high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir hot fruit pectin mixture into fruit mixture. Stir constantly for 3 minutes. (A few sugar crystals may remain.) Fill all containers to within 1/2" of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature for 24 hours, then place in freezer. After opening, store in refrigerator. Makes 4 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Noodles Almodine Recipe By : Aunt Gene's friend Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Couscous Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cooked noodles 1 pound cottage cheese 1 pint sour cream 1/4 cup melted butter 5 eggs 1/4 cup sugar 1 teaspoon vanilla 1 box frosted flakes cerale 1 package slivered almonds Mix together cooked noodles, cottage cheese, sour cream and butter. Pour into a baking dish. Mix eggs, sugar and vanilia together and pour over casserole. Sprinkle frosted flakes and almonds on top. Bake 35 minutes in a 350 degree oven. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nursery Chocolate Pudding Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup cornstarch Sugar 1/4 teaspoon salt 1 Qt. milk 6 ounces semisweet chocolate pieces 2 tablespoons orange marmalade or chopped candied -- orange peel or 2 Tsp. vanilla Half-and-half or milk In 3-quart heavy saucepan stir together cornstarch, 1/4 cup sugar and the salt. Gradually stir in milk and cook and stir over medium heat until mixture thickens and is smooth. Add chocolate and stir until melted. Stir in marmalade. Pour into serving dish and sprinkle with about 1 Tbsp. sugar to prevent skin form forming. Serve slightly warm or chilled with half-and-half. Makes 8 to 10 servings. MICROWAVE DIRECTIONS: Combine cornstarch, sugar, salt and milk as above in 3-quart glass casserole; cook 10 minutes or until thickened and smooth, stirring 3 times with wire whisk. Add chocolate; stir until melted and smooth. Stir in flavoring. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sifted all-purpose flour 1 cup sugar 3 1/2 teaspoons double-acting baking powder 1/4 teaspoon cinnamon 1 1/2 teaspoons salt 1 Egg -- beaten 1 1/3 cups milk 2 tablespoons salad oil 1/4 teaspoon walnut extract -- (optional) 1 cup chopped walnuts or pecans Mix all ingredients. Bake in moderate oven until test done. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nut Butter Cookies (Zauner Krapfen) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 1/3 cup sugar 1 can pecans -- (3 oz.) 1/2 cup soft butter Sift together flour and sugar into large bowl. Open can of pecans. Reserve 18 halves for garnish. Grind remainder and add to flour mixture. Blend in soft butter with spoon or pastry blender to form a dough. Chill 1 to 2 hours. Roll out on floured pastry cloth or board to 1/8" thickness. Cut into rounds with floured 2 1/4" cutter. Place on ungreased baking sheet. Bake in moderate oven (375 degrees) 7 to 10 minutes until light golden brown. These cookies are delicious plain or made into sandwich with chocolate butter filling. CHOCOLATE BUTTER FILLING: 2 Tbsp. butter 1/3 Cup confectioners sugar 1 Square unsweetened chocolate, melted and cooled Cream butter and sifted confectioners sugar. Blend in chocolate. CHOCOLATE BUTTER FROSTING: 1 Tbsp. butter 1/3 Cup sifted confectioners sugar 1 Egg yolk 1 Square unsweetened chocolate, melted and cooled Cream butter and confectioners sugar. Add egg yolk and chocolate. Blend well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutmeg Delight Cake Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups firmly packed light brown sugar 2 cups unsifted flour 1/2 cup Borden Country Store Butter 1 teaspoon baking soda 3/4 cup sour cream 1 Egg 1 teaspoon ground nutmeg 1/2 cup chopped nuts Additional sour cream Preheat oven to 350 degrees. In large bowl, combine brown sugar and flour; cut in butter until crumbly. Press half the crumb mixture on bottom of greased and floured 9-inch square baking pan. Stir baking soda into sour cream. To remaining crumbs, add sour cream, egg and nutmeg; mix well. Pour over crumb crust; top with nuts. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm with additional sour cream. Makes 9 to 12 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutmeg Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1/2 stick butter 2 tablespoons flour 2 tablespoons cornstarch 2 cups rich milk Vanilla Nutmeg 1 Pie crust Warm milk a little before measuring. Mix all ingredients and pour into pie crust. Bake. Joe makes this & was very good. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutty Chicken breasts Recipe By : The Butcher Serving Size : 1 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts 1/2 cup cornstarch 2 teaspoons salt 1 teaspoon sugar 1 1/2 tablespoons dry white wine 2 egg whites 1 1/2 cups finely chopped almonds -- or walnuts, peanuts, peanut oil -- for frying Bone chicken breasts. Slice into thin slices (easier to do if boneless chicken breasts have been partially frozen). Mix corn starch, salt and sugar. Add wine and mix thoroughly. Beat egg white lightly and add gradulally, stirring constantly into the cornstarch mixture. Spread chopped nuts on a flat working surface. Dip thin slices of chicken into cornstarch mixture and coat both sides with nuts. Set aside until all chicken slices are prepared. In deep fry pan heat oil until hot. Add chickdn and cook very quickly. Do not overcook, just barely golden brown. Drain and serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Oats -- 3 Minute barnd 2 tablespoons shortening 2 cups boiling water 1 package active dry yeast 1/2 cup milk -- scalded and cooled 1/2 cup white corn syrup 1 tablespoon sugar 2 teaspoons salt 1 Egg 2 cups whole wheat flour 3 3 1/2 cups all-purpose flour Combine oats and shortening in bowl. Pour boiling water over them and set aside to cool. Meanwhile, soften yeast in cooled milk (should not be warmer than 110 degrees). Combine oatmeal mixture with syrup, sugar, salt and egg. Mix very well. Add yeast. Gradually add the whole wheat flour and enough all-purpose flour to make a soft dough. Knead on a lightly floured board until smooth and elastic. Place dough in a greased bowl, turning once to grease surface. Cover and let rise until double in size. Punch down and divide into 2 sections. Shape into loaves and place into greased 9x5 inch loaf pans. Let rise until double in size. Bake at 350 degrees for 1 hour or until bread sounds hollow when tapped with finger. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cake #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups boiling water 1 cup quick oats -- dry 1 stick oleo 2 Eggs 1 cup sugar 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon soda 1/2 teaspoon nutmeg 1 teaspoon cinnamon Pour boiling water over quick oats; add oleo and let stand for 20 minutes. Add rest of ingredients. Bake in 9x13 inch pan at 350 degrees for 30 minutes. TOPPING: 6 Tsp. butter 1/4 Cup cream 1/2 Cup sugar 1 Tsp. vanilla 1 Cup chopped nuts 1 Cup coconut Mix and spread on cake. Put under broiler for 2 or 3 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cake #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups boiling water 1 cup quick cooking oats 1/2 cup salad oil 1 1/2 cups flour 1 teaspoon cinnamon 1 teaspoon soda 1/2 teaspoon salt 1 cup brown sugar 1 cup white sugar 2 Eggs Pour boiling water over oats, let stand. Mix eggs, sugars and oil together. Sift together flour, cinnamon, soda and salt. Add to egg mixture. Add flour mixture to oatmeal, mix well. Bake at 350 degrees for 30 - 40 minutes or until done. TOPPING: 1 Stick butter 1 Cup brown sugar 1/2 Cup evaporated or plain milk 1/2 Cup chopped nuts 1 Tsp. vanilla 1 Can coconut Dissolve thoroughly the sugar and milk, add butter and cook. Stir almost constantly, until mixture boils and becomes thick. Take from heat, add vanilla, nuts and coconut. Pour on cake while hot. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Cake #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oatmeal 1 1/2 cups hot water 1 cup brown sugar 1 cup white sugar 1/2 cup shortening or margarine 2 Eggs 1 1/3 cups cake flour 1 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon salt Pour hot water over oatmeal and let stand. Cream sugar and shortening. Add eggs to creamed mixture. Add dry ingredients to shortening mixture, then add oatmeal. Beat well. Bake at 350 degrees for 35 minutes in a 7 or 8 x 14 inch pan. BOILED ICING FOR OATMEAL CAKE: 3/4 Stick butter 1 Tbsp. evaporated milk 1 3/4 Cups brown sugar 1 Cup coconut 1 Cup chopped nuts Boil butter, milk and sugar for 1 minute. Add coconut and nuts. Pour over cake and brown lightly in oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup butter 1/4 cup brown sugar 1 Egg -- well beaten 1 cup raisins -- chopped 1 cup oatmeal 1/3 cup milk Sift flour once, measure, add baking powder, nutmeg and salt, and sift together three times. Cream butter, add sugar gradually, and cream together until light and fluffy. Add egg and raisins. Add oatmeal. Add flour, alternately with milk, a small amount at a time. Drop by teaspoons on greased baking sheets. Bake in hot oven (400 degrees) 10 minutes. Makes 2 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Ice Box Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening 1 cup white sugar 1 cup brown sugar 2 Eggs 1 1/2 cups sifted flour 1 teaspoon soda 1 teaspoon salt 3 cups oatmeal 1 1/2 teaspoons vanilla Cream shortening and sugar, add eggs and vanilla. Sift in dry ingredients, add oatmeal. Shape in roll, wrap in wax paper, and place in ice box for several hours or overnight. Slice about 1/4" thick. Bake in 400 degree oven approximately 10 minute Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Okra Medley Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 slices bacon -- cut in slices 2 cups sliced okra 2 medium tomatoes -- chopped 1 cup fresh corn 1/2 cup onion 1/4 cup celery 1/4 teaspoon salt 5 drops hot pepper sauce Cook bacon. In microwavable dish, stir in bacon and remaining ingredients. Cover. Microwave at HIGH for 10 minutes. Stir after 5 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Okra Pickles Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Sent To Sherilyn Southern Living Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds okra pods -- small 5 cloves garlic 5 small fresh hot peppers 1 quart water 1 pint vinegar -- 5% acidity 1/3 cup pickling salt 2 teaspoons dill seeds Pack okra tightly into hot sterilized jars, leaving 1/4-inch headspace. Place a clove of garlic and a hot pepper in each of the jars. Combine remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over okra, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes. Yield: 4 to 5 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Time Gingerbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 3/4 cup brown sugar 3/4 cup molasses 3/4 cup melted shortening 2 1/4 cups flour 2 1/2 teaspoons baking powder 3/4 teaspoon soda 2 teaspoons ginger 1 1/2 teaspoons cinnamon 1/2 teaspoon cloves 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 cup boiling water Add beaten eggs to sugar, molasses and melted shortening Sift flour with dry ingredients; add to egg mixture. Add hot water last. Bake in individual greased pans or a shallow pan in moderate oven (350 degrees) about 40 minutes. Serve with whipped cream or apple sauce or with warm butter. Makes 16 pieces. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old-Fashioned Chicken Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package boneless chicken tenders 1/2 cup chopped onion 1 Rib celery -- chopped 1/2 cup mayonnaise 1 tablespoon orange juice 1/4 teaspoon ground ginger 1/4 teaspoon salt Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl. Cover and cook on High 3 - 4 minutes, stirring often. Drain off excess liquid. Stir in onions, celery, mayonnaise, orange juice, ginger and salt; toss to mix. Spoon onto lettuce-lined platter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old-Fashioned Cream Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 Eggs -- unbeaten Heavy cream 1 cup sugar Sift flour once, measure, add baking powder and salt and sift together three times. To eggs, in cup, add enough cream to fill cup. Beat with rotary beater, adding sugar, then flour. Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes. Put layers together and cover top with whipped cream. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old-Fashioned Jam Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sweet cream butter -- softened 1 cup sugar 4 Eggs 1 cup peach jam 1 teaspoon lemon extract 2 1/2 cups unsifted all-purpose flour 1 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon baking powder 1/2 teaspoon allspice 1 cup buttermilk 1 cup currants -- dredged in flour Preheat oven to 350 degrees. Grease three 8" round cake pans. In large mixer bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. ` Blend in jam and lemon extract. Mix together flour, soda, cinnamon, baking powder and allspice. Add dry ingredients alternately with buttermilk. Fold in currants. Turn into pans. Bake at 350 degrees for 25 to 30 minutes until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. Spread Cream Cheese Butter Icing between layers and on top of cake. (See recipe.) Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old-Fashioned Mincemeat Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups mincemeat 1 1/2 cups chopped apples 2 pie shells -- or pie pastry In place of the 3 cups of mincemeat you can use 2 cups mincemeat and 1 cup raisins. Mix mincemeat and apples. Pour into pie shells. Cover with a top crust. Cut slits in top crust. Bake 40 to 45 minutes in a 425 degree oven until crust is browned. Serve warm. NOTE: To moisten fruit use fruit juice or brandy. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old-Fashioned Rice Custard Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Rice Puddings & Custards Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 3 cups milk 1 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt 1 1/2 cups cooked rice 1 cup light raisins Break eggs into 2 quart buttered casserole; beat slightly with a fork. Add milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Set casserole dish in a pan of water. Bake uncovered at 350 degrees 1 hour and 15 minutes, stirring once after 30 minutes of baking. Yield: 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * One Bowl Macaroons Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups flake coconut 1/3 cup sweetened condensed milk 1/2 teaspoon vanilla Combine all ingredients, mixing well. Drop from teaspoon 1" apart onto well-greased baking sheets. Bake at 350 degrees for 10 to 12 minutes, or until golden brown. Remove at once from baking sheets. Makes about 2 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - NOTES : VARIATION: Chocolate Macaroons: Fold in 1 square melted semi-sweet chocolate before baking. * Exported from MasterCook * One-Dish Dinner Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chuck roast salt and pepper -- to taste 1 teaspoon sugar paprika -- optional garlic salt 2 cups water 4 medium potatoes -- quartered 4 medium onions -- sliced 4 large carrots -- cut in large chunks 1 cup tomatoes, canned Brown roast on all sides in hot skillet; rub with salt, pepper and sugar; sprinkle with paprika and garlic salt. Add water; cover and simmer for 3 hours. Adding water as needed. Add potatoes, onions and carrots. Simmer for 30 minutes. Add tomatoes and season to taste, simmer for 30 minutes longer. Thicken liquid for gravy is desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion & Egg Soup Recipe By : Mary McKinnon, Beach Island, S.C. Serving Size : 2 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions -- cut in 1/4" pieces water salt -- to taste 2 eggs pepper -- to taste butter In a large sauce pan place onions and enough water to cover, add salt, cover and simmer for about 35 minutes or until onions are tender. Add eggs and stirring at same time until egg whites are done, about 1 minute. add pepper and butter stir until butter is blended in soup mixture. Serve at once. - - - - - - - - - - - - - - - - - - NOTES : This was Mary's grandmother's recipe from ong ago. * Exported from MasterCook * Onion Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Bisquick baking mix 1 can condensed cream of onion soup -- (10 3/4 oz.) 2 Eggs 1 can French fried onions -- crushed (reserve 2 -- Tbsp.) (3 oz.) Heat oven to 350 degrees. Grease 1 1/2 quart round casserole. Mix all ingredients except reserved onions; beat vigorously 30 seconds. Spread in casserole. Sprinkle reserved onions over top; press lightly into dough. Bake until deep golden brown, 60 to 65 minutes. Loosen edge from side of casserole; remove from casserole. Cool on wire rack about 20 minutes before slicing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Butter Casserole Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups buttermilk biscuit mix 3/4 teaspoon dill weed 1/2 teaspoon celery seed 1/3 cup sweet cream butter -- softened 1/2 cup chopped onion 1 Egg 1 Cup milk Preheat oven to 400 degrees. Grease 1 1/2 quart casserole. In medium bowl combine biscuit mix, dill weed and celery seed. Cut in butter until mixture resembles a fine meal. Stir in onion. Combine egg and milk; add to biscuit mix. Stir just until ingredients are moistened. Turn into casserole. About 1" from edge of casserole, cut through batter with a knife making a circle. Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in center comes out clean. Brush immediately with Topping. Cool 10 minutes; remove from casserole. Serve warm. TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese Combine ingredients. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Croutons Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick baking mix 1 envelope dry onion soup mix 1/2 cup boiling water Heat oven to 375 degrees. Grease rectangular pan, 13x9x2 inches/ Mix all ingredients; spread in pan. Bake until golden brown, 20 to 25 minutes. Cool 10 minutes; cut into 1/2" cubes. Remove from pan. Cool completely. For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes. Makes about 6 cups of croutons. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion-Topped Cornbread Recipe By : Lynne Weeks, Midland Georgia Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups chopped onion 1/4 cup butter -- melted 8 ounces sour cream 1 cup shredded cheddar cheese -- divided 1 1/2 cups self-rising cornmeal 2 tablespoons sugar 1/4 teaspoon dried dill weed 2 eggs -- beaten 8 3/4 ounces cream-style corn -- canned 1/4 cup milk 1/4 cup vegetable oil dash hot sauce Saute onions in butter 5 minutes or until tender. Remove from heat; stir in sour cream and 1/2 cup cheese; set aside. Combine cornmeal, sugar and dillweed; stir well, and set aside. Combine next fire ingredients, stirring well; add all at once to cornmeal mixture, stirring until blended. Pour batter into a lightly greased 8" square pan. Spread onion mixture evenly over top. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 25 to 30 minutes. Yeild: 8 to 10 servings. - - - - - - - - - - - - - - - - - - NOTES : Southerners love cornbread, pipping hot and spread with butter. But when Lynne Weeks of Midland, Georgia bakes her favorite recipe, she spreads it with more than butter. She spoons on a thick topping of sour cream, Cheddar cheese and chopped onions. \the cornbread itself is also a little different. Lynne stirs in several tablespoons of sugar, some dillweed and cream-style corn. After pouring the batter into an 8-inch square pan, she add the creamy onion toppin, and then bakes. These rich squares of Onion-tooped Cornbread will make a substantial meal when served with soup or vegetables. * Exported from MasterCook * Onions AuGratin Recipe By : Beech Island, S.C. 1978 Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium onions -- sliced salt and pepper -- to taste White Sauce -- see recipe 1/2 cup grated cheddar cheese Paprika -- if desired Cook onions in boiling salted water until tender. Drain water off. Make White sauce. Add cheese and stir unitl cheese is melted. Add onions and heat real good pour in serving dish and add paprika on top if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Open House Cherry Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon salt 1/2 cup butter 1 1/2 cups granulated sugar 3 Eggs 1 cup sour cream 1 can Comstock Cherry Pie Filling -- (21 oz.) 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 1/4 cups sifted flour 1/2 teaspoon baking soda 1 teaspoon baking powder Cream butter and sugar. Add eggs one at a time, beating till mixture is light and fluffy. Add extracts. Sift together dry ingredients, add alternately with sour cream to creamed mixture. Spray 9-cup tube pan with PAM (or grease and flour). Spread 2/3 of batter in pan, making a trough in center of batter with spoon, keeping away from sides of pan. Lift one cup of cherries out of can with slotted spoon to eliminate juices; spoon into trough and cover with remaining batter. Bake at 350 degrees 40 to 45 minutes or until cakes tests done. Cool in pan 5 minutes. Turn out of pan to cool completely. Drizzle with Glaze #2 (see frosting section) and decorate with 8 cherries; then spoon remaining cherry pie filling into center of cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Opulent Oysters Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans oysters or 1 1/2 Pts. fresh oysters -- (8 oz.. each) 1 can French fried onions -- (3 1/2 oz.) 1/4 cup light cream 2 tablespoons grated Parmesan cheese 2 tablespoons butter or margarine Drain oysters thoroughly. If fresh, cook in 1/4 cup melted butter until edges curl. Spread 3/4 cup of onions in a well-greased round baking dish 8x2 inches. Cover with oysters. Pour cream over oysters. Combine remaining onions and cheese. Sprinkle over top. Dot with butter. Bake in a very hot oven, 450 degrees, for 8 to 10 minutes or until lightly browned. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange & Mushroom Medley Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large orange 3 slices pineapple -- diced 1 cup button mushrooms -- sliced 2 inch cucumber -- diced 1/4 cup toasted almonds 1 ounce cooked rice 1 banana -- sliced 2 teaspoons lemon juice Carefully peel the skin and seeds from orange and cut into 1 inch pieces. Mix the pineapple with the oragne, add the mushrooms and cucumber to the fruit. Cover and keep in a cool place for 24 hours. Add almonds, rice, banana and lemon juice and mix throughly. Chill the salad before serving. serves 4 to 6 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Balls Recipe By : Hazel Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces vanilla wafer crumbs 6 ounces orange juice, canned 1/4 cup butter 1 cup chopped nuts 1 cup powdered sugar 1 box orange jello Mix together first four ingredients. roll into balls. Mix together powdered sugar and jello. Coat balls with sugar and jello mixuterby placing in a jar or plastic bag and shaking to coat on all sides. NOTE: you can freeze balls before coating with sugar mixtue. When ready to serve thaw and coat with sugar mixture. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Blossom Punch Recipe By : Meredith Corporation 1998 Serving Size : 12 Preparation Time :0:00 Categories : Florida Cuisine Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup frozen orange juice concentrate -- thawed 10 ounces frozen strawberry daiquiri mix concentrate -- or peach, thawed 750 milliliters champagne -- see notes, chilled ice cubes NOTES: May use sparkling white grape juice in place of champagne. In a punch bowl combine thawed concentrates. Add 4 cups cold water; stir to combine. Gently add champagne or grape juice, but do not stir. Serve immediately over ice. If desired, garnish with strawberries and Flordia orange wedges. Source: Special Advertising Section for Florida Citrus. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1/2 cup sugar 1 Cup milk 1 tablespoon butter 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup candied orange peel ***CANDIED ORANGE PEEL*** 1 cup orange peel cut fine Cook down for 15 minutes, draining twice before water is cooked out. Let cool and add 1/2 cup sugar and 1/2 cup water. Cook till candied. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Chicken with Citrus Salsa Recipe By : Meredith Corporation 1998 Serving Size : 6 Preparation Time :0:00 Categories : Chicken Florida Cuisine Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium skinless boneless chicken breast halves 1 cup frozen orange juice concentrate -- thawed 1 small Onion -- cut up 1/2 teaspoon crushed red pepper -- to 3/4 teaspoon 1/2 teaspoon ground allspice 1/2 teaspoon curry powder 2 grapefruit 2 orange 1/2 cup mango chutney -- cut up 2 tablespoons green onion -- bias-sliced Rinse chicken; pat dry. In a food processor bowl or blender container combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until nearly smooth. Place chicken in a plastic bag set in a shallow dish. Add orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24 hours. Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus, chutney, and onion to juices in bowl. Cover and chill up to 2 hours. Remove chicken from marinade; reserve marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; discard remaining marinade., Broil 7 to 10 minutes more or until chicken is tender and no pink remains. Serve chicken with salsa. Source: Special Advertising Section for Florida Citrus. - - - - - - - - - - - - - - - - - - NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry marinade, so only 10 % of calories come from fat in this light and lively dish. * Exported from MasterCook * Orange Coconut Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons frozen orange juice concentrate -- thawed 2 tablespoons butter 2 tablespoons water 1 cup confectioner's sugar 2 2/3 cups coconut flakes 2 cups graham cracker crumbs 1/2 cup chopped pecans Blend orange juice, butter and water into sugar in a bowl. Stir in 1 1/2 cups of the coconut, the crumbs and nuts. Shape into 1 inch balls and roll in remaining coconut. Chill for several hours. Makes about 3 dozen confections. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cranberry Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 oranges -- quartered, seeded 4 cups fresh cranberries 2 cups sugar Put orange quarters with peel and cranberries through food chopper. Add sugar to mixture. Chill in refrigerator, several hours. Makes 1 quart. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Grated rind of 1 orange 2 tablespoons orange juice 2 teaspoons lemon juice 1 Egg yolk -- slightly beaten 1 3/4 cups sifted confectioners' sugar Add rind to fruit juices and let stand 15 minutes. Strain and add gradually to egg yolk. Stir in sugar until of right consistency to spread. Makes enough frosting to cover tops of two 9-inch layers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Manderine Salad Recipe By : Gene Mooney Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head lettuce -- chopped 1 large onion -- cut into rings walnuts -- toasted 2 cans mandarin oranges -- drained Creamy Italina dressing Mix all ingredients together. Good with cheese and spinach pie. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Souffle Ring With Chicken Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unflavored gelatin 2 cups sugar 1 dash salt 4 Egg yolks 2 1/2 cups orange juice -- (about 10 medium -- oranges) 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 3 tablespoons lemon juice -- (1 lemon) 1 cup orange sections -- (white membrane -- removed), cut in -- half 2 cups whipping cream -- whipped Thoroughly mix gelatin, sugar, and salt in saucepan. Beat together egg yolks and 1 cup of orange juice; stir into gelatin mixture. Cook over medium heat, stirring constantly, just until mixture comes to boiling. Remove from heat, stir in orange and lemon peels and remaining juices. Chill, stirring occasionally, until the mixture mounds when dropped from a spoon. Stir in orange sections. Fold in whipped cream. Pour into a 2-quart mold. Chill until set. Unmold. Place White Meat Chicken Salad in center of mold. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-Cinnamon Butter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Butter -- softened 2 Tablespoons Honey 1 1/2 Teaspoons Orange Peel -- grated 1/4 Teaspoon Cinnamon Beat all ingredients in small bowl on high speed until fluffy. Makes 2/3 cup spread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-Cranberry Tea Recipe By : Meredith Corporation 1998 Serving Size : 4 Preparation Time :0:00 Categories : Florida Cuisine Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange juice 1 cup cranberry juice cocktail 2 tablespoons sugar cinnamon stick -- 2 inches long 4 tea bags In a medium saucepan stir together orange juice, cranberry juice cocktail, sugar, cinnamon, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Add tea bags. Cover and let stand for 5 minutes. Remove and discard tea bags and cinnamon. To serve, pour mixture into four mugs. If desired, garnish with Flordia orange slices. Source: Special Advertising Section for Florida Citrus. - - - - - - - - - - - - - - - - - - NOTES : Cut the chill on a winter morning with a mug of this fruity tea drink. * Exported from MasterCook * Orange-Pineapple Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crushed pineapple -- with juice 1 package orange jello 1/2 package plain gelatin 3 tablespoons lemon jello 1 pound cottage cheese -- small curds 9 ounces Cool Whip® Cook pineapple in juice for two or three minutes, add jellos and cook another minute or two, pour in casserole dish and let cool, then stir in cottage cheese and cool whip. Set in ref. for two or three hours. Will keep for days. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-Pineberry Surprise Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crushed pineapple -- (20 oz.) 1 jar cranberry-orange relish -- (14 oz.) 1 package orange flavored gelatin -- (6 oz.) 1 1/2 cups boiling water 1 cup chopped celery 3/4 cup chopped walnuts or pecans Lettuce Drain pineapple, reserving syrup. Place relish and syrup in mixing bowl. Dissolve gelatin in boiling water, stirring occasionally; add to relish mixture, blending well. Fold in celery, nuts and pineapple. Pour into 10-cup mold; chill until firm. Unmold on lettuce-lined plate. Serve with mayonnaise dressing, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Crab Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen tiny peas -- (10 oz.) 1 cup lump crab meat -- (shrimp, lobster or -- chicken) 1/2 cup chopped celery 1/2 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon curry powder 1/2 cup cashews 1/2 can chow mien noodles -- (5 1/2 oz.) Mix all ingredients and serve with chow mien noodles. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Marinated Strips Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh orange juice 1/4 cup soy sauce 2 tablespoons very dry sherry 2 small clov garlic -- minced 2 dashes ground ginger 2 Boneless Strip Sirloins Combine first five ingredients. Place stakes in the marinade. Marinate in the refrigerator for 2 to 3 hours, turning occasionally. Remove steaks from marinade and place on preheated grill over medium heat for approximately 7 to 9 minutes for a medium rare stake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Pepper Steak Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds steak -- cut in thin strips 4 tablespoons oil 3 green pepper -- cut in strips salt and pepper -- to taste 3 tablespoons soy sauce 1 cup beef bouillon -- from cube or powder 2 tablespoons cornstarch Heat oil in skillet and saute meat slices until all red is gone. Add pepper stripss, onions, garlic, salt and pepper. Cook and stir for 5 to 10 minutes. Combine soy sauce and bouillon, stir in cornstarch to make a smooth mixture. Pour mixture into skillet cook and stir a few minutes more Serve over rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Supper Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh green beans -- trimmed 2 scallions -- sliced 1 medium tomato -- chopped 1/2 cup vegetable oil 1/4 cup fresh lemon juice 2 tablespoons soy sauce -- plus 1 teaspoon 1/2 teaspoon sugar 1 clove garlic -- cut in half dash salt dash pepper 2 tablespoons mayonnaise 2 cups cooked chicken -- cut into thin strips 2 cups salad greens -- torn into bite size 2 cups fresh bean sprouts 6 radishes -- thinly sliced 1/2 cup walnut pieces Place trimmed beans in medium saucepan in 1 inch lightly salted boiling water, cook, covered, 8 minutes or until crisp-tender. Darin; combine with scallions and tomato in medium bowl. Mix vegetable oil, lemon juice, 2 tablespoons soy sauce, sugar, ginger, garlic, salt and pepper and pour over green bean mixture. Refrigerate at least 1 hour, stirring occasionally. Blend remaining 1 teaspoon soy sauce with mayonnaise in smal bowl, add chicken and mix well. Refrigerate. Just before serving, combine in large salad bowl salad greens, bean sprouts, radishes, walnuts, chicken and marinated green bean mixture. Toss to mix well. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fried Potatoes Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Potatoes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Baking potatoes 1/2 cup melted butter Preheat oven to 400 degrees. Peel potatoes and cut into quarters lengthwise. In large saucepan heat 2 inches water to boiling. Add potatoes and boil for 3 minutes and drain. Dry potatoes on paper towels, dip pieces in butter and place in single layer in 13x9 inch baking pan. Bake until crisp, about 1 hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Sesame Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine or butter 1 cup Bisquick baking mix 1/4 cup sesame seed 1 teaspoon salt 2 tablespoons milk 1 Tbsp. prepared mustard -- (1 to 2) 1 Egg 2 1/2 pounds broiler-fryer chicken -- cup up, up to 3 1/2 2 tablespoons margarine or butter melted Heat oven to 375 degrees. Heat 1 Tbsp. margarine in rectangular pan, 13x9x2 inches, in oven until melted. Mix baking mix, sesame seed and salt in shallow dish; reserve. Beat milk, mustard and egg in small bowl. Dip chicken pieces, one at a time, into egg mixture; coat with sesame seed mixture. Place skin side up in pan. Drizzle with 2 Tbsp. melted margarine. Bake until done, about 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Overnight Fruit Salad Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups assorted fruits -- ( such as sliced -- bananas, drained -- pineapple tidbits, -- mandarin oranges, -- grapes, etc.) 1 cup shredded or flaked coconut 1 cup miniature marshmallows 1 cup sour cream Combine fruits, coconut and marshmallows. Stir in sour cream. Chill overnight in refrigerator, covered. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oyster Special Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream 1/3 cup lemon juice 1 tablespoon minced onion 1 tablespoon chopped pimiento 1/4 teaspoon A-1 sauce 1/4 teaspoon Tabasco sauce 3/4 teaspoon salt 1/4 teaspoon pepper 18 large oysters -- up to 24 Butter or margarine 1 cup garlic butter -- melted 6 slices French bread -- 1" thick Parsley for garnish Blend together sour cream, lemon juice, onion, pimiento, A-1 sauce, Tabasco sauce, salt and pepper. Cook oysters in a small amount of butter until edges curl. Toast bread slices and brush with garlic butter. Place 3 or 4 oysters on top of each slice. Spoon a generous portion of the sour cream mixture over each sandwich. Garnish with parsley. Makes 6 sandwiches Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Palaoa Pipilis (Bread Sticks) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- French bread Melted butter Parmesan cheese -- garlic salt or -- sesame seeds Cut French bread into sticks 5" long and 1" thick. Melt butter in a shallow pan. Roll bread sticks in the butter and then sprinkle with Parmesan cheese, garlic salt or sesame seeds. Lay on a baking sheet. Toast in a 350 degree oven for 20 to 25 minutes, turning occasionally to brown evenly. Serve hot. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Palermo Lemon Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 4 tablespoons butter 1 cup sugar 1 Egg -- unbeaten 1 teaspoon grated lemon rind 3/4 cup milk Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and lemon rind and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes. Put layers together with Lemon Filling and cover top and sides of cake with Palermo Lemon Frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter 1 cup graham cracker crumbs 1 cup flake coconut 1 cup pecans -- chopped fine 1 cup chocolate chips 1 can Eagle Brand milk -- (6 oz.) In 9x9 inch square pan melt butter, sprinkle crumbs over butter. Sprinkle each remaining ingredient over top of pan. It will mix itself while cooking. Bake at 350 degrees for 30 minutes. If cooked in Pyrex dish, cook at 300 degrees. Let stand a few minutes and cut in small squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan Fried Fish Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Seafoods Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh or frozen fish fillets -- thawed 1/2 cup Aunt Jemima Enriched Yellow Corn Meal 1/2 cup all-purpose flour 1/2 teaspoon dill weed or chili powder -- (optional) 1/2 teaspoon salt -- (optional) 1/8 teaspoon pepper 2 tablespoons water 1 tablespoon butter -- up to 2 1 tablespoon vegetable oil -- up to 2 Coat fish in combined dry ingredients; dip in combined egg and water. Coat again in dry ingredients. Pan fry in butter and oil until fish flakes easily with fork; drain on paper towels. 3 to 4 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan-Fried Scallops Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sea scallops -- fresh or thawed -- frozen 1/3 cup dried bread crumbs 1/8 teaspoon salt 1 dash pepper 1 dash paprika Butter or cooking oil 2 tablespoons lemon or lime juice 1 tablespoon chopped parsley On waxed paper, combine bread crumbs with salt, pepper and paprika; roll scallops in mixture until coated. In 10" skillet over medium-high heat, in 3 tablespoons hot butter or cooking oil, fry scallops, turning occasionally, about 6 to 10 minutes (until golden on all sides). Drain on paper towel. Serve scallops over rice or a main dish with vegetables. Serves 3 - 4. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Papaya Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh papayas Lettuce Lemon or lime quarters Treat from the Islands. Let papaya ripen at room temperature until skin turns yellow and they are soft to the touch. Then refrigerate until ready to use. To serve, cut in half lengthwise if small, or in good sized wedges, and remove the black seeds. Serve on lettuce with quarters of lemon of lime to squeeze over them. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Party Mushrooms-Spinach Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Vegetables Casseroles Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh mushrooms -- or 3 cans whole mushrooms -- (6 - 8 oz. each) 6 tablespoons butter or margarine -- divided 1 can condensed cream of chicken soup -- (10 3/4 oz.) 1/4 cup milk 2 packages frozen creamed spinach -- thawed (9 oz. each) 1/8 teaspoon ground black pepper 1 1/2 cups plain croutons Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms. In large skillet, melt 5 Tbsp. butter. Add mushrooms; saut‚ 5 minutes. Stir in chicken soup, milk, spinach and black pepper. Cook and stir until mixture comes to boiling point. Pour into 2-quart casserole. In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons. Sprinkle over casserole. Bake uncovered, in preheated moderate 375 degree oven until hot and bubbly, about 5 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta Napolitana Recipe By : MS Access Serving Size : 4 Preparation Time :0:30 Categories : Italian Marinades, Salsa & Sauces Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Oregano 1 can tomatoes -- plum 3 cloves garlic 2 tablespoons olive oil 1/2 teaspoon honey Saute garlic in a skillet with olive oil until they are brown at medium heat. Reduce heat and add tomatoes, oregano and bay leaves. Let it simmer until sauce is thick. Serve on top of pasta. Add honey to reduce acidity. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pat In The Pan Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2/3 cup margarine or butter -- softened 1/2 cup almonds -- finely chopped and -- toasted 1/2 cup powdered sugar Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake until set, 15 to 20 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Patio Iced Tea Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange juice 1/4 cup honey 1 cup pineapple juice 2 teaspoons lime juice 1 cup apricot nectar 1 1/2 tablespoons lemon juice Mix well. Makes 1 quart. For variety add 1 cup orange, cranberry or pineapple juice. garnish with mint, strawberries or peineapplt chunks. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Patio Potato Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes -- boiled 1 cup finely chopped onion 3 tablespoons finely chopped parsley 2 tablespoons chopped pimiento 1/2 teaspoon paprika 1 teaspoon salt 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 2/3 cup vinegar 1/3 cup water 1 1/2 teaspoons sugar 1 Egg -- slightly beaten 1/3 cup vegetable oil Peel potatoes; cut into 1/4" slices. Toss lightly in large skillet with onion, parsley, pimiento and seasonings. Combine vinegar, water and sugar in small saucepan; heat to boiling. Gradually add vinegar mixture to egg, beating constantly. Continue beating and gradually add oil. Pour dressing over potato mixture; toss lightly to coat evenly. Place over low heat 10 to 15 minutes or until potatoes are heated. Yield: 8 to 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Patty's Birthday Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 4 tablespoons butter 1 cup sugar 3/4 cup milk 1/4 teaspoon vanilla 1/4 teaspoon almond extract 2 Egg whites -- stiffly beaten Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Fold in egg whites. Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes. Cover cake with Seven Minute Frosting and sprinkle with Baker's Coconut, Southern Style, tinted a delicate pink. Insert tiny pink candles into the frosted cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pav Bhaji (Bombay street food) (W) Recipe By : Raghaven Iyer Serving Size : 12 Preparation Time :0:00 Categories : Western Indian Indian Vegetables Potatoes A-T N T Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium red potatoes -- boiled & chopped 2 heads cauliflower -- bite size 2 medium green pepper -- cored & seeded 1 cup green peas 4 large tomatoes, red ripe -- chopped 2 medium onion -- sliced 4 green chiles -- 2-3 1/4 cup cilantro -- chopped 2 teaspoons cumin seed 2 pieces ginger root -- size of a quarter 2 large onion -- sliced 2 large tomatoes, red ripe -- chopped 1 teaspoon salt and pepper -- or to taste 2 teaspoons Pav Bhaji masaala 3/8 cup butter Grind up ingredients 5 through 10 (tomatoes, onions, green chiles, cilantro, cumin, and ginger) in a blender. Saute the remaining onion in butter until it turns a golden brown. Add the remaining tomato with the spices and simmer for a few minutes. Add the contents of the blender and the vegetables. Simmer until the vegetables are tender (this seem to take longer than you would imagine). Top with more butter if desired. To serve as authentic street food slice a loaf of French bread and toast it in butter in a fry pan. Top with Pav Bhaji and eat out of hand. Date: Tue, 07 Jul 1998 09:21:29 -0500 From: JoAnn Subject: recipelu Queen Barb's Recipe Hi, I got this recipe in an Indian cooking claas that I took quite awhile ago. When I cook and Indian dinner for company this is frequently the favorite, and of course, you can make it as spicy as you wish, but it is quite spicy if you just follow the recipe. JoAnn - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach And Apple Chutney Recipe By : Cookbook USA #521930 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Pounds Apples 5 Pounds Peaches 5 Pounds Yellow Onions 4 Pounds Brown Sugar -- dark or light 1 Pound Raisins -- dark or light 4 Teaspoons Salt 2 Teaspoons Cayenne Pepper 1 Tablespoon Ground Cloves 8 Inches Ginger Root 8 Cloves Garlic 1 Quart Cider Vinegar -- or malt 2 Teaspoons Fresh Ground Black Pepper Peel and put onions, apples and garlic through food processor. Slice ginger thinly by hand. Slice peaches. Mix all together with other ingredients. Bring to slow boil in large pot and stir until all the sugar has dissolved. "Taste" the liquid and add any of the above seasonings you wish to your taste. Keep on slow boil. Cook for 3 to 4 hours until fruit etc. is soft and the liquid has reduced. Stir periodically. Store in sterilized jars. - - - - - - - - - - - - - - - - - - NOTES : More apples may be substituted for the peaches or green tomatoes. The latter makes a very good chutney. I like this one very much for cooking chicken, pork chops or ham. May also be used with a beef roast near the end on cooking time for more seasoning. * Exported from MasterCook * Peach - Orange Marmalade Recipe By : Cookbook USA #550894 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 Medium Peaches 6 Oranges 10 Cups Sugar Scald, peel and dice peaches. Squeeze juice from oranges and grind skins, medium blade. Combine ingredienets, cover and let stand overnight. Set over heat, stirring until sugar in dissolved. Bring to boil and cook over moderate heat, stirring frequently to prevent scorching, 1 hour, or until clear and thickened. Pour into hot sterilized jars and seal at once. Makes approximately 3 1/2 quarts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach - Orange Marmalade #2 Recipe By : Cookbook USA # 550744 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Quarts Peaches -- peeled and chopped 3/4 Cup Orange Peel -- sliced, see hint 1 1/2 Cups Chopped Orange Pulp 2 Tablespoons Lemon Juice 5 Cups Sugar Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 20 minutes. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps, process 15 minutes in boiling water bath. Yeild about 8 half pint jars. Barb's Notes: Made this and it was very good. Serve with pork chops or ham. Barb's Hint: With this recipe I add a little more orange peel and add some lemon peel when I make it. Usually I take the peels and grin them to a coarse grind instead of slices. This blends in the marmalade real good and gives a little better taste. made this year and turned out real good with the lemon peel added. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach - Orange Marmalade #3 Recipe By : Cookbook USA # 548724 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Medium Peaches 3 Medium Oranges Sugar Wash and peel peaches, wash oranges, remove peel for 1 1/2 of the oranges, discarding this peel. Grind the peeled and unpeeled oranges and the peaches. Measure (should be about 6 cups). Add equal amount of sugar. Place in 8 quart kettle sprayed with PAM. Bring to a boil. Boil rapidly 25 to 30 minutes, stirring often. When thick, pour into hot sterilized jars to within 1/2 inch of top. Put on lids. Process in boiling water bath 10 minutes. Yields: three 8 ouce jars (Pints) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach And Orange Marmalade Recipe By : Cookbook USA # 548640 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Dozen Peaches -- peeled and seeded 4 Oranges -- peeled 4 Skins From Oranges 3 1/2 Pounds Sugar Cut orange skins into thin strips and insides of oranges into bits. Combine with peaches and sugar. Let stand overnight. To process, bring mixture gradually to boiling point, then simmer gently until thick, about 2 hours. Seal in hot, sterilized jars. - - - - - - - - - - - - - - - - - - NOTES : Great on hot biscuits. * Exported from MasterCook * Peach Chiffon Dessert Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can sliced peaches in heavy syrup -- (1 lb.) 1/3 cup corn starch 1/2 cup + 2 Tbsp. sugar 1/4 teaspoon salt 2 cups milk 2 Egg yokes -- slightly beaten 1 teaspoon lemon juice 1/2 teaspoon vanilla 2 Egg whites Blend peaches and syrup on high speed of blender 60 seconds or until pureed. In saucepan mix cornstarch, 1/2-cup sugar and slat. Gradually stir in milk, then egg yolks. Cook and stir over medium low heat until mixture boils 1 minute. Remove from heat. Stir in peach puree, lemon juice and vanilla. Beat egg whites until foamy; gradually add remaining sugar. Beat until stiff peaks form; fold into cornstarch mixture. Chill in serving dishes. Top with whipped cream and peach slices. Makes 6 cups Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Chutney Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pounds Peaches -- underripe 1 Quart Water -- plus 1 Tablespoon Vinegar 1 Cup Firmly Packed Light Brown Sugar 3/4 Cup Seedless Raisins 3/4 Cup Honey 3/4 Cup White Vinegar 1/4 Teaspoon Mace 6 Whole Cloves 1 Cinnamon Stick -- broken in 3" pieces Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water, peel. Remove pits and red fibers; cut into chunks. Place immediately in vinegar water to prevent browning. In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup. Simmer 1 hour, stirring occasionally. Remove spice bag. Continue simmering while quickly packing 1 clean hot jar at a time. Fill to within 1/2" of top making sure syrup covers fruit. Seal each jar at once. Process 5 minutes in boiling-water bath. Make 4 - 5 half-pints - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Chutney #2 Recipe By : Cookbook USA # 550862 Serving Size : 1 Preparation Time :0:15 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Cups Peaches -- peeled and chopped 1 Cup Sugar 3/4 Cup Vinegar 4 1/2 Ounces Crystallized Ginger 4 Ounces Candied Lemon Peel -- diced, or Candied Orange Peel 4 Ounces Raisins 1/2 Teaspoon Curry Powder 1/4 Teaspoon Cinnamon 1/4 Teaspoon Ground Cloves Slivered Almonds -- optional In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, stirring frequently, for 45 minutes. Pour immediately into hot sterilized jars. Seal tightly. Good served with: Meats and poultry or spread on warm crusts rolls. Makes 5 cups. - - - - - - - - - - - - - - - - - - NOTES : Store in dark, cool place or refrigerate until needed. Chutney makes a delicious addition to your holiday buffet or ethnic meal. * Exported from MasterCook * Peach Chutney #3 Recipe By : Cookbook USA # 549545 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups Peaches -- cut up 1/3 Cup Chopped Onions 1 Cup Raisins 2/3 Cup White Wine Vinegar 1/4 Cup Lemon Juice 1 Tablespoon Salt 4 1/2 Cups Sugar 2/3 Cup Brown Sugar 1 Small Red Pepper 1 Tablespoon Mustard Seed 1 Box Certo 1 Teaspoon Allspice 1/2 Teaspoon Cinnamon 1/2 Teaspoon Cloves 1/2 Teaspoon Ground Ginger 1/4 Cup Preserved Ginger -- slivered 4 Cups Peaches -- chopped In large pan add all except spices. Stir over high heat to a hard boil. At once, stir in sugar and spices. Boil hard 5 minutes, stirring constantly. Skim and stir 10 minutes. Pour into glasses, parawax, 10 medium glasses. - - - - - - - - - - - - - - - - - - NOTES : Delicious with chicken and lamb. * Exported from MasterCook * Peach Chutney #4 Recipe By : Cookbook USA # 551695 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Peach Slices -- drained,cut up 1 Cup Sugar 3/4 Cup Vinegar 4 Ounces Candied Lemon Peel -- or Candied Orange Peel 4 1/2 Ounces Crystallized Ginger -- diced 4 Ounces Raisins 1/2 Teaspoon Curry Powder 1/4 Teaspoon Cinnamon 1/4 Teaspoon Ground Cloves Almond Slivers -- optional In a large saucepan, combine all ingredients. Bring to a boil. Reduce and simmer, stirring frequently for 45 minutes. Pour immediately into hot sterilized jars. Seal tightly. - - - - - - - - - - - - - - - - - - NOTES : Good serve with: meats and poultry or spread on warm crusty rolls. * Exported from MasterCook * Peach Chutney #5 Recipe By : Cookbook USA # 552474 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pounds Peaches 1 Pound Onions 3/4 Cup Vinegar 2 Ounces Dried Fruit -- or currants 1 Teaspoon Pickling Spice 1 Teaspoon Salt 1 Teaspoon Ground Ginger 1 3/4 Cups Sugar Put the finely chopped onions into a saucepan with half the vinegar and simmer until nearly soft. Add the chopped peaches, dried fruit, spice (tied securely in a muslin bag), salt, ground ginger, and just a little more vinegar (enough to stop mixture froj burning). Cook gently until the fruit is soft, stirring from time to time. Add the remainder of vinegar and thoroughly stir in the sugar. boil steadily until chutney is thick. Remove spices and pour into hot jars and seal. Seal with hot wax or the special bottling jars may be used. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Chutney #6 Recipe By : Cookbook USA # 552997 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups Peaches -- cut up 1/4 Cup Onions -- finely chopped 1 Teaspoon Dry Mustard 3/4 Teaspoon Ground Ginger 1/8 Teaspoon Ground Cloves 1 Teaspoon Lemon Peel -- grated 1 Tablespoon Lemon Juice 1 Cup Wine Vinegar 3/4 Cup Sugar 3/4 Teaspoon Salt 1/2 Cup Seedless Raisins Mix all ingredients together in wide bottom pan. Cook slowly until clear and thickened, stirring frequently. Pour into sterilized jars and seal immedialtely. Makes approximately 2 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Cobbler Recipe By : Irene Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart peaches water 1/2 cup sugar 1/4 pound butter 1 1/4 cups self-rising flour 1 1/4 cups milk 1 cup sugar Place peaces in a saucepan with just a little water (do not cover peaches) and 1/2 cut sugar and cook for 45 minutes. Melt butter and pour into a 13x9 inch pan. Mix flour, milk and 1 cup sugar well. Put on top of butter. Do not stir. Put peaches on top of flour mixture. Do not stir. Cook in a 375 degree oven until brown about 45 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Glazed Carrots Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pared -- sliced, cooked -- carrots 1 cup peach preserves 2 tablespoons butter Arrange carrots in large skillet or saucepan. Combine preserves and butter; spoon over carrots. Heat 15 minutes or until hot. TIP: Carrots can be prepared in oven. Bake 15 minutes at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups Peaches -- crushed 2 Tablespoons Lemon Juice 5 1/2 Cups Sugar 1 Box Pectin -- fruit 1/2 Teaspoon Butter Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Prepare fruit, peel, pit and crush peaches. Place fruit and lemon juice in 8 quart pot. Add fruit pectin and butter to fruit and bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 6 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Marmalade Recipe By : Cookbook USA #547743 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Peaches -- peeled and mashed 1 Can Frozen Orange Juice Concentrate -- thawed 5 Cups Sugar 1 Bottle Certo -- 6 oz. 1 1/3 Cups Coconut Flakes 1/2 Cup Almond Slivers 10 Maraschino Cherries -- cut in quarters Combine peaches and orange juice concetrate in a very large pan. Stir in sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat and stir in Certo, coconut, almond and cherries at once. Skim off foam with metal spoon. Keep skimming and stirring for 7 minutes. Add 1 teaspoon of butter during the 7 minutes. Put in jars and seal or freeze. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Marmalade #2 Recipe By : Cookbook USA 548146 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 Peaches 4 Oranges 1 Lemon Sugar Peel and cut peaches in thin slices. Peel oranges and soak rinds in cold water for 1 hour. Take pulp of oranges and cut in small pieces; add to peaches. Add juice of lemon to above. Add sugar, cup for cup until thickened. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Or Pear Chutney Recipe By : Cookbook USA # 553095 Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Quarts Peaches Or Pears -- peeled and chopped 1 Cup Seedless Raisins 1 Cup Chopped Onions 3 Cups Brown Sugar 2 Tablespoons Salt 1 Clove Garlic -- minced 1 Whole Hot Red Chili Peppers 5 Cups Vinegar Combine all and bring to a boil. Reduce heat and simmer 40 minutes. Stir a lot to keep from sticking. Pour, boiling hot, into hot jars and leave 1/4 inch head space - adjust hot tops (lids). Process 10 minutes in boiling water bath. Makes 7 pints. - - - - - - - - - - - - - - - - - - NOTES : Use like A-1 Sauce, etc. * Exported from MasterCook * Peach Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds peaches 1 tablespoon whole cloves 4 cups sugar 1 1/2 cups cider vinegar 3/4 cup water 1 piece fresh ginger root -- 1 inch cube 2 sticks cinnamon Dip peaches into boiling water for 1/2 hours and loosen skins. Cool in cold water, drain. Remove skins. Stud each peach with a clove to prevent darkening, palce in 4 quart bowl containing 1 1/2 teablspoon salt and 2 quarts water. Combine vinegar, sugar and 3/4 cup waterin 4 quart kettle. Tie ginger root, remaining cloves and cinnamon in cheesecloth bag and ad to pot. Bring t boilk, cook healf of the peaches in syrup for 10 minutes, remove with slottee spoon; cook remaining peaches 10 minutes. Place peaches into 1 gal crock or glass bowl. Pour syrup over, cover and let stand 12 to 18 hours. ina cool place. Drain peaches, resrving syrup, in 2 quart saucepan. Pack peaches into 4 hot pint jar. aheat syrup to vboiling. Remove spice bag, pour syrup over paches filling with in 1/4 inch process in bling water bath 20 minutes. Start to cout processing time when water comes to a boil again. Makes 4 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups peaches 1/4 cup water 1 cup sugar 3 tablespoons cornstarch 1 tablespoon lemon juice 1 Baked pie shell Whipped cream Place 2 cups sliced peaches in saucepan with 1/4 cup water. Simmer to start juice in fruit. Add cornstarch and sugar mixed together. Cook about 5 minutes or until thick and clear. Add lemon juice and cool. Slice or quarter remaining 2 cups peaches and place in baked pie shell. Cover at once with glaze mixture. Cover with whipped cream and sprinkle with slivered blanched almonds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Preserves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Jams, Jellies & Preserves Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large orange 1 1/2 quarts diced peaches juice from 2 lemons 1 cup maraschino cherries -- chopped 6 cups sugar Grate orange peel, dice orange fruit. Combine with peaches lemon juice, cheries and sugar in large saucepan. cook until desired consistency. Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jar rim; adjust lids. process in boiling water bath 5 minutes. Remove from canner and complete seals. Makes 3 1/2 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peaches 'n' Yogurt Frozen Dessert Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Jell-O & Parfait Deserts Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can fruit cocktail -- (17 oz.) 1 package peach-flavored gelatin -- (3 oz.) 1 cup Borden Lite-line Peach Yogurt -- (8 oz.) 1/2 cup coconut 1/2 cup chopped nuts 1 cup Borden whipping cream -- whipped (1/2 pt.) Drain syrup from fruit cocktail into medium saucepan, heat. Add gelatine; stir until dissolved. Cool. In large bowl, combine fruit, yogurt, coconut, nuts and gelatine mixture; mix well. Fold in whipped cream. Turn into lightly oiled 8x9-inch square baking dish. Freeze 4 hours or until firm. Makes 9 to 12 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peaches and Cream pie Recipe By : newspaper Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup evaporated milk 1 1/2 teaspoons gelatin 2 tablespoons lemon juice 1 1/2 cups canned peaches -- drained 2/3 cup syrup from peaches 1/4 cup sugar 1/4 teaspoon salt 16 marshmallows -- quartered 1 tablespoon grated lemon rind 1 9 inch pie shell -- baked Cill evaporated milk until crystalized. Soften helatin in lemon juice. Combine peach syrup, sugar,, salt and marshmallws, and cook stirring over very low heat until marshmallows melt. Stir in softened gelatin and lemon rind. Chill until slightly thicker than an unbeaten egg white. Whip the evaporated milk until fluffy like whipped crea. Fold in cold gelatin mixture. Fold in well drained peach slices. Leave some peach slices to trim top. Put in refrigerator to chill until firm about 2 hours or more. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter 'n Fudge Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups sugar -- divided 1 1/3 cups margarine or butter -- softened, divided 2 3/4 teaspoons vanilla 6 Eggs -- divided 1 1/2 cups all-purpose flour 3/4 cup cocoa 1 teaspoon baking powder 1/2 teaspoon salt 1 cup peanut butter chips 3/4 cup peanut butter 2 tablespoons flour FROSTING: 3 Square unsweetened chocolate 3 tablespoons butter or margarine 2 2/3 cups powdered sugar 1/4 teaspoon salt 3/4 teaspoon vanilla 4 tablespoons water -- up to 5 Heat oven to 350 degrees. Grease 13x9 inch pan. In large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Add 2 vanilla and 4 eggs, 1 at a time, beating well after each. Lightly spoon flour into measuring cup; level off. Gradually add 1 1/2 cups flour, cocoa, baking powder and 1/2 Tsp. salt to creamed mixture; mix well. Stir in peanut butter chips. In small bowl, cream peanut butter and 1/3 cup margarine. Add 1/3 cup sugar and 2 Tbsp. flour; blend well. Add 2 eggs and 3/4 Tsp. vanilla; beat until smooth. Spread half of chocolate mixture in prepared pan. Spread peanut butter mixture over chocolate mixture. Spread remaining chocolate mixture over peanut butter mixture. Gently cut through layers to marble. Bake at 350 degrees for 40 to 50 minutes or until top springs back when lightly touched in center and brownies begin to pull away from sides of pan. Cool completely. In medium saucepan, melt chocolate and 3 Tbsp. margarine over low heat, stirring constantly. Remove from heat. Stir in powdered sugar, 1/4 Tsp. salt, 3/4 Tsp. vanilla and water until frosting is smooth; spread over brownies. Cut into bars. Makes 54 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soft shortening 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 Egg 1 1/4 cups flour 1/2 teaspoon baking powder 3/4 teaspoon soda 1/4 teaspoon salt Mix together shortening, peanut butters, sugars and egg. Sift together flour, baking powder, soda and salt. Add to peanut butter mixture. Mix well. Chill dough. Roll in balls, flatten with fork. Bake until set, not hard, at 375 degrees, about 10 to 12 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package peanut butter flavored chips -- (12 oz.) 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 1 Dash salt In heavy saucepan, over low heat, melt morsels with sweetened condensed milk. Remove from heat; stir in remaining ingredients. Spread evenly into wax paper-lined 8" square pan. Chill 2 hours or until set. Turn fudge onto cutting board; peel off paper and cut into squares. Cover and store at room temperature. Makes about 1 3/4 pounds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Kisses Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peanut butter 1 cup honey 2 cups dried milk Mix all ingredients. Shape into long roll, cut into small pieces. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter-Chocolate Cupcakes Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Cup Cakes Microwave Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Water 2 Tablespoons Sugar 2 Tablespoons Peanut Butter 2 Tablespoons Vegetable Oil 1 Egg 3/4 Cup Bisquick® Baking Mix 1/2 Square Semisweet Chocolate 1 1/2 Teaspoons Butter Or Margarine 1/4 Cup Powdered Sugar 1/4 Teaspoon Vanilla 1 Teaspoon Hot Water -- to 3 teaspons 1/3 Cup Peanuts -- chopped Place paper liners in 6 oz. custard cups arranged in circle on 12" microwaveproof plate or in 6 microwave muffin cups. Mix water, granulated sugar, peanut butter, oil and egg thoroughly. Stir in baking mix until well blended. Fill muffin cups about 3/4 full. Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn. Microwave until tops spring back when touched lightly and are no longer doughy, 30 to 90 seconds longer. Remove from cups; cool. Microwave chocolate and margarine uncovered until chocolate can be stirred smooth, 1 to 2 minutes. Stir in powdered sugar, vanilla and hot water. Spread about 1 tsp. chocolate mixture on each cupcake; dip into peanuts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Drop Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons butter 1/2 cup sugar 1 Egg -- well beaten Grated rind -- 1 lemon 1 cup peanuts -- coarsely chopped 1/4 cup milk Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg, lemon rind, and peanuts, and mix well. Add flour, alternately with milk. Beat after each addition until smooth. Drop by teaspoons on greased baking sheet and bake in hot oven (475 degrees) 8 minutes or until done. Makes 2 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Mallow Clusters Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup semi-sweet chocolate chips 1 ounce unsweetened chocolate 1 tablespoon butter or margarine 2 Eggs 1 1/4 cups confectioners sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 cups miniature marshmallows 2 cups salted peanuts Melt chocolate chips, chocolate square and butter in top of a double boiler over hot water. Beat eggs until foamy; stir in sugar and vanilla, blend egg mixture with chocolate mixture. Stir in marshmallows, add peanuts. Drop by rounded teaspoonful on waxed paper. refrigerate 1 hour to set. Makes 4 dozen clusters. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear 'n Cranberry Cobbler Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 1/2 cup light corn syrup 1/3 cup granulated sugar 1 tablespoon cornstarch 1 1/2 cups fresh Ocean Spray cranberries 2 medium pears -- sliced TOPPING: 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup butter 1 cup Quaker Oats -- (quick or old -- fashioned, -- uncooked) 1/4 teaspoon almond extract 1 Egg -- slightly beaten (or -- 1/4 cup Scramblers -- egg substitute) Heat oven to 400 degrees. Grease 9" square or round baking pan. For filling, combine first 3 ingredients in medium saucepan; stir in cranberries. Heat to boil; reduce heat. Simmer 5 minutes, or until cranberries pop open; stir in pears. Pour into pan. For topping, combine flour and sugar; cut in butter until crumbly. Stir in oats; mix well. Add egg mixing until moistened. Crumble over fruit. Bake 30 to 35 minutes or until top is golden. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Tart For Two Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Tarts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- All purpose flour Sugar Salt 1/4 cup shortening or butter flavor shortening 1 teaspoon distilled white vinegar 1 1/2 small pear 1 tablespoon dried currants or chopped raisins 2 teaspoons lemon juice 1/4 teaspoon ground cinnamon 1 tablespoon milk 1 tablespoon chopped pecans About 1 hour before serving or earlin in day: 1.In large bowl, stir 2/3 cup flour, 1 Tsp. sugar, and 1/8 Tsp. salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. 2. In cup, mix vinegar and 1 Tbsp. cold water. Add vinegar mixture to flour mixture, 1 tsp. at a time, mixing lightly with a fork until dough is just moist enough to hold together. Pat dough into 4" round; wrap in plastic wrap and place in freezer while preparing filling. 3. Peel and core pears; cut into 1/4 inch thick slices. In medium bowl, toss pear slices with currants, lemon juice, cinnamon, 3 Tbsp. sugar and 1 Tabp. flour. Set aside. 4. Preheat oven to 400 degrees. On well floured large cookie sheet with floured rolling pin, roll dough inot 10" round. With spatula, loosen round from cookie sheet. Mound pear mixture in center of dough round; fould dough up around pears, leaving a 2 1/2" opening in center. Brush crust with milk; sprinkle with 2 Tsp. sugar. 5. Bake tart 20 minutes. Mix chopped pecans with 1 Tbsp. sugar; sprinkle opening in cneter with pecan mixture. Bake tart 10 minutes longer or until crust is browned. 6. Cool tart on cookie sheet on wire rack 10 minutes. Serve tart warm, or cool tart completely to serve later. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Brittle #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/4 cup Karo white syrup -- up to 1/2 1/4 cup water 1 teaspoon soda 1 pinch salt 1/4 teaspoon vanilla Combine sugar, Karo and water. When boiling point drop in pecans. Stir constantly until almost carmelized, add vanilla and soda. Take off fire. Pour out on buttered platter, Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Brittle #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/4 cup Karo white syrup 1/4 cup water 1 pinch salt Lump of butter 1/2 teaspoon soda Combine sugar, Karo and water. Heat to boiling point. When boiling point is reached drop in pecans, stir constantly until almost carmalized. Add soda, take off fire, pour out on buttered cookie sheet or large platter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Chews Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eggs -- beaten lightly 1 pound brown sugar 1/2 cup flour 1 teaspoon baking powder 2 tablespoons oleo 1 teaspoon vanilla 1/4 teaspoon salt Grease pan and line with pecans. Mix remaining ingredients except butter and pour over pecans. Pour butter over evenly. Bake at 300 degrees for 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Chews #1 Recipe By : Mrs. R. F. Holland, Columbia, South Carolina Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine -- softened 1 package light brown sugar -- (16 oz.) 3 Eggs 1 1/2 cups self-rising flour 1 teaspoon vanilla extract 1 cup chopped pecans Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; add flour, blending well. Stir in vanilla and pecans. Pour batter into a greased 13x9x2 inch pan; bake at 350 degrees for 30 to 35 minutes. Cut into squares. Yield: 30 squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Or Peanut Pralines Recipe By : Margret Gibbs Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white sugar 1 Cup milk 1 tablespoon butter 1/3 teaspoon soda Vanilla 3 cups pecans -- or peanuts Mix sugar, milk, cook to boiling point. Add soda, continue cooking till soft ball test in cold water. Add vanilla, butter and nuts stir till good and creamy. Drop by spoon on wax paper. Set on wet towel while spooning on paper, Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 2 eggs 1/4 teaspoon salt 1 cup wite Karo syrup 2 teaspoons butter 2 teaspoons flour 1 teaspoon vanilla 1 1/2 cups nuts 1 pie shell Cream butter, add sugar. Beat eggs, flour, salt, vanilla and syrup until well blended. Add pecans. Pour into pie shells and bake at 345 degrees until done. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Pie #1 Recipe By : Mrs. James Brittain, Gadsden, Alabama Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- melted 1 cup sugar 1 cup light corn syrup 4 Eggs -- beaten 1 teaspoon vanilla extract 1/4 teaspoon salt 1 unbaked 9" pie shell 1 cup pecan halves Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar is dissolved. Cool. Add eggs, vanilla, and salt; blend well. Pour filling into pie shell, and top with pecan halves. Bake at 325 degrees for 50 to 55 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Pie #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 3 Eggs 3/4 cup sugar 1/4 teaspoon salt 1 cup dark corn syrup 1 teaspoon vanilla 1 1/2 cups pecan halves 1 Unbaked 9" pastry crust Heat oven to 350 degrees. Melt butter; cool. Beat eggs, sugar and salt until well blended. Add corn syrup, vanilla and cooled butter; blend. Stir in pecans. Pour into pastry crust. Bake 40 to 50 minutes or until filling is set at edges but still slightly soft in center. Cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Pie #3 Recipe By : Frances Cordin Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 cup sugar 3/4 cup white Karo syrup 1 teaspoon vanilla 3 eggs 1 3/4 cups pecans Melt butter over low heat. Remove from heat. Mix in sugar and karo syrup. Blend in eggs and vanilla. Add pecans. Pour into pie shells. Bake at 350 degrees 35 - 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Pie Squares Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 3 cups unsifted flour 6 tablespoons sugar 3/4 cup margarine 3/4 teaspoon salt FILLING: 4 Eggs -- slightly beaten 1 1/2 cups Karo light or dark corn syrup 1 1/2 cups sugar 3 tablespoons margarine -- melted 1 1/2 teaspoons vanilla 2 1/2 cups chopped pecans Grease bottom and sides of 15 1/2 x 10 1/2 x 1 inch jelly roll pan. In large bowl with mixer at medium speed, beat flour, sugar, margarine and salt until crumbly. (Mixture will be dry.) Press firmly into pan. Bake in 350 degree oven 20 minutes or until golden. Meanwhile, prepare filling. In large bowl stir eggs; corn syrup, sugar, margarine and vanilla until blended; stir in pecans. Spread evenly over hot crust. Bake in 350 degree oven 25 minutes or until set. Cool Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Sweet Dough -- see recipe 1/4 cup butter 1/2 cup brown sugar -- packed 1/4 cup light corn syrup Pecan halves Butter -- melted 1/2 cup brown sugar -- packed 1 teaspoon cinnamon Bring dough to room temperature. Combine butter, sugar, and syrup; bring to a boil. Spoon 1 1/2 Tsp. sugar mixture into buttered muffin cups; add 2 or 3 pecan halves. Divide dough in half. Roll each half into an 18x12 inch rectangle on a lightly floured surface. Brush with butter. Sprinkle with combined sugar and cinnamon. Roll up; cut in 1" slices. Place in muffin cups. Brush with butter. Cover; let dough rise in warm place until double. Bake in preheated 375 degree oven 15 to 20 minutes or until golden brown. Invert immediately. Makes 36 rolls. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Tarts Recipe By : Gene's Friend Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Tarts Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces cream cheese 1/2 cup butter 1 cup all-purpose flour -- sifted 1 egg 3/4 cup brown sugar 1 tablespoon soft butter 1 teaspoon vanilla Dash salt 2/3 cup chopped pecans Let cheese and butter soften to room temperature. Blend and stir in flour. chill for 1 hour. Shape dough into 2 dozen 1 inch balls. Press balls on bottom and sides of small muffin tins. Beat eggs, sugar, vanilla, salt and 1 Tablespoon soft butter until smooth. Add nuts and fill muffin cups. Place 1 nut on top of each muffin. Bake 25 minutes in a 350 degree oven. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepper Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds broiler-fryer chicken -- cut up and breaded -- and fried 3 cups water 4 teaspoons chicken flavor instant bouillon -- or 4 chicken -- bouillon cubes 2 tablespoons soy sauce 1 1/2 teaspoons garlic powder 1 1/2 teaspoons ground ginger 1 tablespoon reconstituted lemon juice 3 tablespoons cornstarch 2 medium green peppers -- seeded and cut into -- strips 1 cup diagonally sliced celery 1 large onion -- sliced Hot cooked rice In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic powder, ginger and lemon juice; cook and stir until bouillon dissolves. Mix cornstarch with remaining water; stir into bouillon mixture. Cook until thickened. Arrange chicken pieces and vegetables in large skillet or wok; pour sauce over top. Cover and cook 15 minutes or until vegetables are slightly tender. Serve with rice. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peppermint Candy Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.) 2 tablespoons water 2 Egg yolks -- beaten 4 teaspoons vanilla extract 2 cups whipping cream -- whipped 1/4 cup crushed hard peppermint candy. In large bowl, combine condensed milk, water, egg yolks and vanilla extract. Fold in whipped cream and peppermint candy. Pour into aluminum foil-lined 9x5 inch loaf pan. Cover. Freeze 6 hours or until firm. Remove ice cream from pan, peel off foil and slice. Return leftovers to freezer. Makes about 1 1/2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Perfect Fried Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup flour 1/2 cup fine dry bread crumbs 2 teaspoons salt 1 tablespoon paprika 1/4 teaspoon pepper 2 1/2 pounds chicken -- cut in pieces, up -- to 3 Shortening or oil Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3 pieces of chicken at a time and shake well to coat. Heat shortening 1/4" deep in heavy skillet until is will sizzle a drop of water. Brown meaty pieces first; then slip in others. Don't crowd, use 2 skillets if necessary. Brown one side slowly; turn with tongs. When lightly browned, 15 to 20 minutes, reduce heat; cover. If cover isn't tight add 1 tbsp. water. Cook until tender, 30 to 40 minutes. Uncover last 10 minutes to crisp. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - NOTES : To make fine dry bread crumbs, lay slices of bread on cookie sheet. Place in a 300 degree oven and toast until crisp and lightly browned. Place in clean paper sack and roll into crumbs with rolling pin, or put through the food grinder using fine blade. Sift crumbs through a fine sieve. * Exported from MasterCook * Perfect Pie Crust Recipe By : Gene's friend from Fla. Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1 tablespoon sugar 2 teaspoons salt 1 3/4 cups Crisco 1 egg 1 tablespoon vinegar 1/2 cup water Blend with fork. Divide into 4 equal parts. Use what you need and freeze the rest. Bake for regular crust. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Perry Como's Red Cabbage Sweet & Sour Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head red cabbage -- about 4 lbs. 2 onions 4 tablespoons butter 2 tart apples -- green 1 cup water 1/2 cup vinegar 1/3 cup light brown sugar salt pepper Slice or chop cabbage and onions fine. Saute onions in butter. Add sliced or chopped apples. Stir to prevent burning. Add cabbaage and water. Cook slowly for approximately one hour. Add vinegar and sugar. Add salt and pepper to taste. Cook 5 or 10 minutes more. Serve. Prepartation and cooking time: about 1 hour and 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : Brown sugar provides the 'sweet,' vinegar the "sour" in this recipe from the singing legend. * Exported from MasterCook * Philadelphia-Style Chocolate Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream & Sherberts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces semisweet chocolate 1/2 cup sugar 1 quart half and half 1 pinch salt Melt chocolate in top of double boiler or in the microwave. Set aside. Combine sugar, half and half, and salt. Stir until sugar is completely dissolved. Add chocolate, stirring until well mixed. Transfer to an ice cream machine and freeze according to manufacturer's instructions. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Picante Burgers Recipe By : Frito-Lays, Inc. 1984 Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 cup picante sauce Mix beef and picante sauce together. Shape into patties for hamburgers. Gill to desired doneness. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickle Okra Recipe By : Jessie Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts small okra -- wash leave part of -- stem on 2 cups cider vinegar 2 cups water 1/2 cup sugar 2 teaspoons salt 1 teaspoon red pepper 1 tablespoon mustard seed In large pot heat vinegar, water, sugar, salt, red pepper and mustard seed to boiling. Put okra in hot vinegar mixture and bring to a boil. Cook about 10 minutes. Pack loosely in hot canning jars and seal. Chill before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Fresh Prunes Recipe By : Ester Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds prunes 1 pint vinegar 7 cups sugar 1 tablespoon cloves 1 tablespoon allspice 1 tablespoon cinnamon Cook uncovered for 45 minutes.. Put in jelly glasses. Cover with wax. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Garden Salad Recipe By : Charlotte Nickson, Lions GA Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon cucumbers -- sliced 6 carrots -- thinly sliced 7 large onions -- thinly sliced 1 jar pimiento 1/2 head cauliflower -- broken up 5 cups sugar 2 cups water 3 cups white vinegar 1/4 cup salt 1 1/2 teaspoons mustard seed 1 teaspoon celery seeds 1 1/2 teaspoons turmeric Mix first 5 ingredients together. Combine remaining ingredients in large cooker. pour sliced veggies into juice and bring to a boil. Put in jars and laet them set until they seal. - - - - - - - - - - - - - - - - - - NOTES : From Georgia Cookin' from Scratch * Exported from MasterCook * Pickled Squash Recipe By : Marion Brooks Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon squash -- thinly sliced 1 quart white vinegar 6 cups sugar 2 teaspoons celery seeds 2 teaspoons mustard seed 1 teaspoon turmeric 6 green peppers -- thinly sliced 6 medium onions -- thinly sliced 1 can pimiento -- chopped Soak squah and 1 cup salt with enouth water to cover squash for 3 hours. Drain squash, add sugar, vinegar, and spices. Bring to a rolling boil, set off heat. Add peppers, onions and pimientoes, put back on heat, bring to a boil again. Put in jars and seal. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickling Ingredients Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Information Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** Almost anything that grows in the garden can be pickled. To name a few choices besides cucumbers, there's corn, okra, tomatoes, squash, watermelon, and all sorts of combinations. Just remember that good pickles begin with good-quality produce. This means tender vegetables and firm fruit; the more uniform in size, the better. Uniformity is also something you'll need to keep in mind when chopping or slicing fruit and vegetables for pickling. One way to make your homemade pickles extra special is to use fresh herbs. A sprig of fresh dillweed and a fresh bay leaf will make dill pickles taste better and look prettier. Hot red peppers, cloves of garlic, and sprigs of fresh tarragon may be added to tangy pickles for an extra touch of zest. We suggest that you purchase fresh spices for each pickling season, as spices tend to deteriorate and lose their flavor during storage. Besides good-quality produce and fresh herbs and spices, you'll want to use vinegar, with 5% acetic acid. For best color, distilled vinegar is usually recommended. The cider type can be substituted, however, as long as it's 5% acidity. You'll also need to buy pickling salt; it acts as a preservative, as well as adds flavor and crispness to the pickles. do not use regular table salt; the additives in this type of salt can cause pickles to be cloudy and discolored. Some older recipes call for soaking the vegetables to be pickled in powdered alum or lime to add crispness to the pickles. If all the other proper ingredients are used, these products will not be necessary. Source: Margaret Chason "Pickle the Pick of The Summer Garden" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickling Processing and Storing Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Information Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** Many people who make pickles take shortcuts and skip processing their products in a boiling-water bath. That's a mistake. This final heat processing is needed for all home-canned goods, including pickles. The processing doesn't affect the flavor or texture of the pickles, but it does help ensure safety by killing micro-organism that could cause food spoilage. After processing pickles, let the jars cool Then check to see if each is properly sealed. Turn the jars upside down, and look for leakage or bubbles that start at the seal or cap and rise through the contents. If either is the case, an improper seal is indicated; re-process that jar of pickles immediately or refrigerate and use as soon as possible. To keep your pickles at their best, store them in a cool, dark, dry place. In most cases, the pickles should be stored at lest several weeks before eating to let the flavors fully develop. Source: Margaret Chason "Pickle the Pick of The Summer Garden" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pie Crust Recipe By : Eula Holton Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 2/3 cup cooking oil -- buttered oil 1/3 cup milk 1 teaspoon salt Mix all ingredients and chill. Roll out for 2 crusts or one pie with top. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pilaff Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- minced 2 tablespoons butter 1 can condensed consomme -- (10 1/2 oz.) 2/3 cup water 1 cup raw regular rice Saut‚ onion in butter until golden. Combine consomm‚ and water. Bring to a boil. In an oiled 1 1/2 quart casserole combine all ingredients. Bake, covered, at 350 degrees for 30 minutes or until rice feels tender and all water is absorbed. Fluff up rice with fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pimiento Cheese Spread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Spreads Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cheddar cheese -- cut in 1" pieces 2 whole pimientos -- quartered 1/3 cup mayonnaise In bowl of food processor insert shredding blade and cover. shred cheese. Remove cheese and blade. Insert chopping blade. add pimientos, cover, process until chopped. Remove cover and add grated cheese and mayonnaise. cover, mix until blended. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pina Colada Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package white cake mix 1 package coconut cream instant pudding -- (3 3/4 oz.) 4 Eggs 1/2 cup water 1/4 cup oil 1/3 cup rum 1 cup flaked coconut 1 can crushed pineapple -- including juice (8 -- oz.) 1 package coconut cream instant pudding 1/3 cup rum 1 Carton -- (9 oz.) whipped -- frozen topping, -- thawed Blend cake mix, 1 pkg. pudding, eggs, water oil, and 1/3 cup rum in large mixing bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured layer cake pans. Bake at 350 degrees 25 to 30 minutes. Do not underbake. Cool in pan 15 minutes, remove and cool on racks. Combine pineapple with pudding mix and rum. Beat until well blended. fold in whipped topping. Fill and frost cake with this mixture. Sprinkle coconut on top. Chill; keep refrigerated. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can crushed pineapple 2 cups flour 1 stick soft butter 2 cups sugar 2 teaspoons soda 1 cup nuts 2 Eggs Mix all ingredients and bake in 13" square pan at 350 degrees for 35 minutes. FROSTING: 1 Pkg. (8 oz.) cream cheese 2 Cups sugar 1 Stick soft butter Vanilla Mix and spread on cake while hot. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Coconut Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix with pudding added 1 cup undiluted evaporated milk 1 cup crushed pineapple and juice 2 Eggs 1/2 teaspoon nutmeg 1/2 cup flake coconut Combine cake mix, evaporated milk, pineapple and juice, eggs, and nutmeg in large mixer bowl. Beat on lowest speed just until moistened. Beat on highest speed 2 minutes. Stir in coconut. Spoon into two buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf dishes. Bake in slow oven (325 degrees) 45 to 50 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks 15 minutes. Remove from loaf dishes. Cool completely. TO GLAZE: Stir together 1 1/2 cups sifted powered sugar and 2 Tbsp. water until smooth. Drizzle over loaves. Sprinkle 2 Tbsp. toasted coconut over glaze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 1/2 cups unsifted powdered sugar 1/4 teaspoon salt 2 Eggs 1 cup whipping cream 1/2 teaspoon vanilla extract 1 cup well-drained crushed pineapple 1/2 cup chopped pecans 1 9" Baked pie shell Cream butter with sugar and salt. Beat in eggs, one at a time, until thoroughly blended and mixture is light and fluffy. Spoon into baked, cooled crust. Whip cream with vanilla until stiff. Fold in well-drained crushed pineapple and pecans. Spread over butter mixture. Cover lightly with waxed paper or plastic wrap and refrigerate six hours or longer before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Crunch Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 3/4 cup brown sugar 1 can crushed pineapple -- drained (8 1/4 oz.) 1/2 cup chopped pecans 1 cup 3 Minute Brand Oats -- ¥ 19 ounces yellow cake mix Melt butter in a 13x9 inch baking pan. Stir in brown sugar. Spread pineapple evenly over sugar mixture. Sprinkle with pecans and oats. Prepare cake mix following package directions. Pour batter into prepared pan and bake at 350 degrees for 40 to 45 minutes, or until an inserted toothpick comes out clean. Immediately, turn out onto plate or foil, so the pineapple crunch is on top. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Crunch Pie Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Pies & Pastries Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bisquick baking mix 2 tablespoons packed brown sugar 1 teaspoon vanilla 2 tablespoons firm margarine or butter 1/2 cup coarsely chopped walnuts 2 teaspoons grated orange peel 1 can crushed pineapple in juice -- well drained -- (reserve 1/4 cup -- juice) (15 1/2 oz.) 1 package miniature marshmallows -- (10 1/2 oz.) 2 cups chilled whipping cream Heat oven to 375 degrees. Mix baking mix, brown sugar and vanilla; cut in margarine until crumbly. Stir in walnuts. Spread in ungreased rectangular pan 13x9x2 inches. Bake until golden brown, 10 to 12 minutes; stir. Cool. Spread 1 cup baked mixture in ungreased rectangular pan, 13x9x2 inches. Heat orange peel, pineapple, reserved pineapple juice and the marshmallows in 3 quart saucepan over low heat; stirring constantly, just until marshmallows are melted. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled large bowl until stiff. Fold pineapple mixture into whipped cream. Carefully spread over baked mixture in pan. Sprinkle with remaining baked mixture. Cover and refrigerate until set, at least 8 hours. Makes 12 to 15 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable shortening 2 sticks margarine 2 3/4 cups sugar 6 large eggs 3 cups sifted all-purpose flour 1 teaspoon baking powder 1/4 cup milk 1 teaspoon vanilla 1 small can undrained crushed pineapple & juice Cream shortening, butter and sugar. Add eggs, one at a time beating thoroughly after each addition. Sift flour and baking powder. Add to mixture 1 spoonful at a time, alternately with milk. Add vanilla; stir in pineapple and juice and blend well. Pour batter into well-greased 10" tube pan. Place in cold oven. Turn oven to 325 degrees and bake for 1 1/2 hours, or until springs back when touched lightly. Let stand for a few minutes in pan. Run knife around edges and remove carefully to cake rack. TOPPING: 1/4 Cup butter 1 1/2 Cups powdered sugar 1 Cup crushed pineapple, drained Combine ingredients and pour over cake while hot. NOTE: Cake is good and moist without topping. Keeps well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Rice Bake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked rice 3 1/2 cups pineapple -- cubed 5 1/2 tablespoons butter 3/4 cup brown sugar 3/4 cup pineapple juice Place one third of the rice in a buttered baking dish. Cover with half the pineapple. Dot the pineapple with 1 1/2 Tbsp. of the butter and sprinkle with 1/4 cup of the sugar. Add another third of the rice and the remaining pineapple; dot again with 1 1/2 Tbsp. butter and with 1/4 cup sugar. Top with remaining rice, dot with remaining butter and sprinkle remaining sugar. Pour pineapple juice over all, cover, and bake at 350 degrees for about 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Tarts Recipe By : Army Times, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Family & Friends Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound butter -- softened 3 ounces cream cheese -- softened 1 1/4 cups flour pineapple jam confectioner's sugar Mix togethers the butter and cream cheese. Add flour and mix well. Place in the refrigerator and mix well. Place in the refrigerator until chilled through, at least an hour. Roll out like piecrust on a floured board. Cut in oblongs and pread jam on one half. Fold over the other half and pinch to seal. Bake in a preheated 375 degree oven for 12 minuytes. When cool, springle with confectionser's sugar. Makes 1 to 2 dozen, depending on size. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Walnut Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans crushed pineapple -- drained (8 oz. -- each) 1/2 cup butter -- softened 1/2 cup brown sugar 1/2 cup white sugar 1 Egg 1 teaspoon vanilla 1 1/4 cups all-purpose flour 1 cup ground walnuts 1 1/2 teaspoons baking soda Mix all ingredients together. Chill 1 hour Bake at 350 degrees. Makes 3 dozen cookies Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple-Glazed Apple Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple juice -- (12 oz.) 3/4 cup sugar 7 cups tart apples -- peeled, cored, & -- cut in wedges 3 tablespoons cornstarch 1 tablespoon butter 1/2 teaspoon vanilla 1/4 teaspoon salt 1 Baked 9" pastry shell -- cooled In large saucepan combine 1 1/4 cups of the pineapple juice and sugar. Bring mixture to boiling; add apple wedges. Simmer, covered, till apples are tender but not soft, 3 to 4 minutes. Lift apples from syrup; set aside to drain. Combine cornstarch and the remaining pineapple juice; add to syrup in saucepan. Cook and stir till mixture thickens and bubbles; cook 1 minute more. Remove from heat. Stir in butter, vanilla, and salt. Cool 10 minutes without stirring. Pour half of the syrup into the syrup into the pastry shell; spread to cover bottom. Arrange apples atop. Spoon remaining syrup over apples. Cover and refrigerate till chilled. Before serving, garnish pie with whipped cream and macadamia nuts, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple-Glazed Breasts Of Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple slices -- save syrup (8 1/2 -- oz.) 1 1/2 tablespoons soy sauce 2 tablespoons wine vinegar 2 tablespoons honey 2 tablespoons catsup 4 Boned and skinned chicken breasts 2 tablespoons butter 1 tablespoon cooking oil 2 teaspoons cornstarch Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving marinade. Brown chicken in heavy skillet using 1 Tbsp. butter and oil. Blend cornstarch with marinade and remaining butter. Heat to boiling; pour over chicken in skillet. Cover tightly; cook slowly about 20 minutes until tender. During cooking, baste with pan sauce several times to glaze chicken. About 5 minutes before chicken is done, add drained pineapple slices to heat and glaze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple-Grapefruit Meringue Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sugar 1/3 cup cornstarch 1 3/4 cups pineapple-grapefruit juice 3 Egg yolks -- beaten 2 tablespoons butter or margarine 1 can pineapple tidbits -- well drained (13 -- oz.) 3 Egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1 9" Baked pie shell Combine sugar and cornstarch in saucepan. Gradually stir in pineapple-grapefruit juice. Cook over medium heat, stirring constantly, until mixture thickens and boils, Boil 1 minute. Slowly stir half of mixture into egg yolks. Gradually return to hot mixture. Bring to boil; boil 1 minute longer, stirring constantly. Remove from heat and stir in butter. Line cooled 9" pie shell with pineapple tidbits. Pour filling over pineapple. Beat egg whites with cream of tartar until frothy. Gradually beat in 6 Tbsp. sugar and continue beating until stiff, glossy peaks form. Spread over filling, sealing to edge of pie shell. Place in slow oven and bake 10 to 12 minutes or until meringue is a delicate golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple-Orange Squares Recipe By : Linda Brooks, St. Paul, Minn. Serving Size : 1 Preparation Time :0:00 Categories : Better Homes & Garden Family & Friends Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter or margarine 3/4 cup all-purpose flour 1/2 cup coconut flakes 2 tablespoons brown sugar 1 quart vanilla ice cream 8 ounces cream cheese -- softened 1/3 cup frozen orange juice concentrate -- thawed 8 1/4 ounces crushed pineapple -- drained in medium saucepan melt the butter or margarine. Stir in the flour, coconut, and brown sugar. Press mixture into bottom of and 8x8x2-inch baking pan. Bake in a 325 degrees oven for 20 minutes. Cool. ?Stir ice cream to soften. In a large mixer bowl beat cream cheese and oragne juice till fluffy. Add ice cream by spoonsfuls; beat smototh. Stir in pineapple. Spoon into prepared crust. Freeze 8 hours or overnight. To serve, let stand 10 to 15 minutes. Cut into squares. Garnish with quartered pineapple slices and orange peel strips. Serves 8 or 9. BH&G - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Piney Woods Hush Puppies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups yellow corn meal 1 teaspoon salt 1 teaspoon soda 2 tablespoons granulated sugar 2 tablespoons all-purpose flour 1 tablespoon baking powder 1 Egg -- beaten 2 cups buttermilk 1 1/2 cups cooking oil -- about Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up on spoon. If it is too soft, add more cornmeal. Drop by rounded tablespoonfuls into 350 degree fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however hush puppies freeze well. When ready to serve frozen hush puppies; place on oven rack in heat until very hot and crisp. Makes about 48 hush puppies 2" round. HINTS ON FRYING: Using a small diameter heavy saucepan allows using a minimum of oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350 degrees will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350 degrees, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pinto Beans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans & Peas Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pinto beans 1 large onions -- coarsely chopped, -- up to 2 2 stalks celery -- sliced crosswise 1 large carrots -- sliced crosswise, -- up to 2 4 ounces cocktail sauce -- or equal amount of -- catsup and -- horseradish to -- taste 1 teaspoon celery seed Salt Pepper Butter -- oil or drippings as -- desired Cook beans as usual, adding other ingredients when they are half done. Serve with cornbread or crackers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pistachio Salad Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can crushed pineapple 1 package pistachio pudding mix -- (dry) 1 cup marshmallows 1/2 cup nuts 1 small cart Cool Whip Mix pineapple, dry pudding mix, marshmallows and nuts. Fold in Cool Whip. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pizzas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 2 1/2 cups flour 1 teaspoon salt 1 cup warm water 1 tablespoon cooking oil In large mixing bowl, combine yeast, 1 cup of flour and salt. Add water and oil. Beat at low speed 1/2 min., scrapping sides of bowl. Beat at high speed for 3 minutes. Stir in enough of remaining flour to make a stiff dough. Knead, let stand till dough doubles in size. 1 1/2 hours. Punch down, cover and chill, 2 hours. Divide into 3 or 4 balls. Brush with oil. Roll thin. Bake at 450 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Recipe By : Sylvia H. Guasco Serving Size : 1 Preparation Time :0:00 Categories : Pizzas The Dallas Morning News Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/2 cup warm water 1 cup flour 1 teaspoon sugar 3/4 teaspoon salt 1 Egg -- lightly beaten 1 1/2 teaspoons oil 1 1/4 cups flour -- up to 1 Sprinkle dry yeast over warm water and stir until dissolved. Stir in 1 cup flour, sugar, and salt. Add egg and oil and stir until smooth and glossy. Stir in another 1 to 1 1/4 cups flour or enough remaining flour to keep dough from sticking. On lightly, floured surface knead dough until smooth and elastic, about 10 minutes. Place dough in greased bowl, turning to grease top. Cover with plastic wrap and clean dish towel. Let rise in warm place until double in size. Punch down, chill. Before shaping bring to room temperature. Makes enough crust for 2 pizzas. Sylvia H. Guasco The Dallas Morning News Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plain Coconut Icing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sugar 4 tablespoons white corn syrup 1 1/2 cups water 1 teaspoon vanilla 6 Egg whites 2 Coconuts -- grated Cook sugar, corn syrup and water to 248 degrees or until firm ball forms when tried in cold water. Add flavoring. Let cool for 5 to 10 minutes, then poor slowly over the stiffly beaten egg whites. Beat until it holds its shape. Spread the layers and sides, sprinkling top with grated coconut. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 jars small baby food plums 2 cups sugar 1 Cup oil 3 Eggs 2 cups self-rising flour 1 teaspoon cinnamon 1 teaspoon clove or all spice 1/4 teaspoon salt Mix well. Bake in 350 degree oven. If preferred, 1 cup of chopped nuts can be added. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Crumb Recipe By : Aunt Gene's friend Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups purple plums -- canned 4 tablespoons sugar 4 tablespoons brown sugar 1 cup sugar 1 cup flour 1 teaspoon baking powder 1 egg -- beaten 1/4 cup melted butter Cut plums into quarters nad arrange on bottom of a pie plate. Sprinkle with 4 tablespoons each of brown and regular sugar. Mix flour with the 1 cup of sugar and baking powder and the beaten egg, Crumble over top of plumbs. Drizzle melted butter over top before putting in the oven. Bake at 350 degrees for 45 minutes. Serve warm with whipped cream or vanilla ice cream. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Good Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 2 cups self-rising flour 3 Eggs 1 tablespoon apple pie spice 1 Cup oil 2 small jars plumb baby food 1 cup pecans Mix eggs and 1 cup of sugar; beat in plums and oil. Add flour, remaining cup of sugar and spice. Stir in pecans. Bake in a tube pan for 1 hour at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups cooked plums 8 cups sugar 1/2 cup water 1 Box fruit pectin Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Prepare fruit, pit (do not peel) and finely chop plums. Place in saucepan with 1/2 cup water. Bring to boil, cover and simmer 5 minutes. Combine cooked plums with fruit pectin and butter or margarine. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 9 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Jelly Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds plums to make 5 1/2 cups juice 7 1/2 cups sugar 1 1/2 cups water TO PREPARE PLUMS FOR JUICE: Pit (do not peel) and finely chop. Place in saucepan. Add water. Bring to boil, cover and simmer 10 minutes. Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour cooked fruit into cheesecloth. Tie and hang to let drip into a bowl. When dripping stops, press gently. Measure juice and if necessary, add up to 1/2 cup water for exact measure. Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Combine juice, fruit pectin and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 8 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons butter 1/2 cup milk 1 can plums -- seeded and drained -- (2 cups) Sift flour once, measure, add baking powder and salt and sift again. Cut in butter. Add milk gradually until soft dough is formed. Roll 1/4 inch thick on slightly floured board. Cover with plums. Roll in long roll, pressing edges together. Cut into 1 1/2 inch slices. Place in greased pan and pour plum sauce (see recipe following) over them. Bake in hot oven (425 degrees) 30 minutes, basting often. Serve hot, with sauce poured around them and a tablespoon of whipped cream placed on each slice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plum Sauce For Plum Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 tablespoon flour 1 cup plum juice 1 cup water 1 tablespoon butter Combine sugar and flour, add fruit juice and water, and cook 1 minute. Add butter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poached Pears with Craanberry Spice, Spice Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large pears -- to 8 1 quart cranberry cocktail juice 2 sticks cinnamon 2 whole cloves -- to 6 1/3 cup honey 2 tablespoons cornstarch 2 tablespoons water Peel pears and leave whole with stem attached. Place into saucepan and pour cranberry juice over them. Add spices and Honey. Simmer, turning pears occasionally until pears are tender but still hold thrir shape. About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boil until there are 2 cups left. Remove spices, stir in cornstarch mixture (corstarch & water), stir over moderate heat until sauce thicken. Spoon sauce over pears and serve warm. Garnish with mint leaves. Serves 4 to 8 Use any left over sauce t o pep up broiled smoked ham or chicken. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta for Venetian Liver Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons salt 1 cup yellow cornmeal 2 tablespoons butter -- melted 2 tablespoons Parmesan cheese lightly butter and 8x8x1 3/4 inch baking pan. In heavy 4 quart Dutch oven, bring 2 cups water and the salt to a boil. Slowly add cornmeal, stirring constantly. Mixture will become very thick. Turn heat low, cook cornmeal mixture, uncovered and without stirring about 5 minutes. Spread evenly in prepared baking pan. Refrigerate until firm. About 3 hours. (Make the night before is beter). To serve: Brush polenta with melted butter. Sprinkle top with Parmesan cheese. Broil 4 inches from heata until hot and golden brown, 4 to 6 minuters. Cut into 16 squares. - - - - - - - - - - - - - - - - - - NOTES : Make the night before. * Exported from MasterCook * Polish Sausage, Cabbage & Potatoes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Sausage Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salad oil 1/2 pound Kielbasa -- sliced 1/4" thick 1 small cabbage -- shredded 3 potatoes -- sliced 1/4" thick 1 cup sliced onions 2 tablespoons flour 10 3/4 ounces chicken broth -- undiluted 1 tablespoon cider vinegar 1 teaspoon caraway seed 1/2 teaspoon salt dash pepper 1. In hot oil in large skillet, over medium heat, lightly brown Kiebasa, remove from pan. Set aside. 2. To remaining fat in skillet add cabbage, potatoes, and onions, stir-fry for 2 minutes. 3. Sprinkle begetables with flour, mix well. 4. Add water to chicken broth to make 1 1/2 cups. Return sausage to skillet, add chiucken broth, vinegar, caraway seeds, salt and pepper. Bring to boil, reduce heat and simmer covered 20 to 30 minutes, or till potatoes are tender. 5. Turm ompt warm serving dish. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polk County Apple Crisp Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Apples -- peeled and cored -- and sliced (tart & -- crisp), up to 8 1 tablespoon Brown sugar 1 lemon -- Juice of 1 lemon -- grated , Rind of 1 1/2 teaspoons vanilla 1 tablespoon rum -- optional; 1 cup all-purpose flour -- sifted 1/2 cup butter or margarine 1/2 cup granulated sugar 1/2 cup Imperial Brown Sugar Cinnamon Toss apples with 1 Tbsp. brown sugar, lemon juice and lemon rind, vanilla and rum. Arrange apples in 2-quart shallow casserole dish. To make crumb mixture, blend flour, butter, and sugars with pastry blender. Sprinkle crumb mixture evenly over apples. Sprinkle with cinnamon. Bake at 350 degrees for about 1 hour, or until apples are tender and crust is golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polka Dot Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup large curd cottage cheese 1/2 teaspoon salt 1 1/4 cups sifted flour Cream butter and cottage cheese with salt. Work flour into cheese mixture with fork or pastry blender. Form into ball and roll out on floured board or cloth. Fit into 9" pie pan and flute edges. Prick crust thoroughly. Refrigerate 1 hour before baking - this is important. Bake at 425 degrees 10 to 12 minutes until lightly browned. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polynesian Luau Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Pork & Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup French dressing 1 1/2 teaspoons blue cheese 1 1/2 teaspoons chopped anchovies or anchovy paste 12 slices white bread Butter or margarine -- softened 6 slices baked ham 6 slices sweetened pineapple -- fresh or canned 3/4 cup toasted -- salted coconut -- chips 3 Maraschino cherries -- halved Combine French dressing, blue cheese and anchovies. Mix well. Toast bread lightly and spread with butter. Place 6 slices on a baking sheet, or arrange one whole slice and two diagonally cut half slices in each of six individual; casseroles. Cover 6 slices toast with slice of ham. Spread with about 2 Tbsp. dressing. Top with whole pineapple ring. Broil until pineapple browns, basting once with dressing. Remove from broiler and place cherry half in center of pineapple ring. Sprinkle with 2 Tbsp. coconut chips. Serve hot. Makes 6 sandwiches Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popcorn Cake Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces miniature marshmallows 1 stick margarine 16 ounces dry roasted peanuts 16 ounces M&M candy 16 cups popcorn Melt marshmallows and margarine in double boiler. After melted, pour over peanuts, M&M's and popped popcorn. Put into tube pan that has been sprayed well with PAM. Press down with buttered hands. Let cool. Turn upside down. Let stand for one day before cutting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popped Corn Balls, Pk Recipe By : Norma, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 3/4 cup hot water 1/2 cup brown sugar 3 quarts popped corn In saucepan add sugar and stir over low heat till brown, Stir in carefully hot water, and brown sugar. Cook till forms soft ball. Pour over popped corn. Shape into balls. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppy Seed Dressing Recipe By : Barbara Price Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 2 tablespoons vinegar 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 cup vegetable oil 1 tablespoon poppy seed Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl. Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seeds. Cover and refrigerate at least 2 hours. Makes 3/4 cup dressing. 105 calories per Tbsp. Good on Spinach Tossed Salad Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Chop Casserole 1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Cheese Pork & Ham Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pork chops -- boneless 1 teaspoon dill weed -- crumbled salt and pepper -- to taste 2 tablespoons peanut oil 6 cups potatoes -- thinly sliced 1 can cream of mushroom soup -- Family size 2 cups Sargento 6 Cheese Italian blend 1 cup sour cream 1/2 cup water 1/2 teaspoon dried dill weed 2 cups sharp cheddar cheese -- grated Preheat oven to 375 degrees. Brown pork chops seasoned with dill weed, salt and pepper in oil. Place chops in a baking dish. Top with potatoes. Combine other ingredients, except cheddar cheese, and pour over potatoes. Bake for 1 1/2 hours or until pork chops are tender. Sprinkle cheddar cheese over the top and return to oven to melt and brown cheese. About 5 minutes to melt and 5 minutes under boiler to brown cheese. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Chop Special Recipe By : Southern Living, April 1979 Serving Size : 2 Preparation Time :0:00 Categories : Pork & Ham Potatoes Southern Living Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pork chops 1 tablespoon all-purpose flour 1 tablespoon vegetable oil 2 1/2 tablespoons grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups potatoes -- thinly sliced 1 medium onion -- thinly sliced 2 beef bouillon cubes 1/4 cup hot water -- plus 2 tablespoons 1 1/2 teaspoons lemon juice Dredge pork chops in flour; brown in hot oil in a medium skillet. combine cheese, salt, and pepper; sprinkle 1 tablespoon cheese mixutre over pork chops. Arrange potatoes over meat, sprinkle 1 tablepspoon cheese over potatoes. Arrange onion on top. Dissolve bouillon cubes in hot water, stir in lemon juice and pour over vegetables. Sprinkle remaining cheese mixture on top. cover and simmer 40 minutes or until pork chops are done. Jeannette Milstead, Nacogdoches, Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Chops With Mushrooms Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pork & Ham Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Boneless pork chops -- about 1" thick Flour 4 tablespoons butter 2 tablespoons oil Salt to taste 1 teaspoon freshly ground pepper 1/2 cup white wine 1 pound mushrooms caps-little ones or large ones -- quartered 5 tablespoons butter 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon Worcestershire sauce 2 tablespoons flour 3/4 cup heavy cream Flour the chops lightly and brown them well in 4 Tbsp. butter and oil over brisk heat. Season them, add the white wine, and reduce the heat. Cover and simmer 10 - 15 minutes. Saut‚ the mushroom caps in the 5 Tbsp. butter in another skillet and season them with salt, pepper and Worcestershire sauce. Sprinkle with flour, and then stir in heavy cream. Continue to stir until lightly thickened. Transfer the chops to a hot platter. Skim off excess fat from the pan and pour the degreased pan juices into mushrooms. Stir and spoon over the chops. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Loin Roast Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pork & Ham Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds pork loin roast Place roast, fat side up, on rack in open roasting pan. Insert meat thermoneter in the thickest part. Make certain bulb does not rest in fat or on bone. Do not add water. Roast in preheated 325 degree oven until the thermometer registers 180 degrees. Waatch in closely. Allow 30 to 35 minutes per pound for a center loin roast, 40 to 45 mminutes per pound for smaller blade or sirloin roast. Serve with Berry Sausage Dressing - - - - - - - - - - - - - - - - - - Serving Ideas : Brussel sprouts and roasted postatoes, oven fried potatoes NOTES : Have the butcher loosen the chin (backbone) by sawing across the rib bones. When roasting is finished the backbone then can be removed easily by running a carving knife along the edge of the roast before the meat is placed on the platter to be carved. * Exported from MasterCook * Pork Meatball With Sweet-Sour Sauce 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pork & Ham Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground pork 1/2 cup Bisquick baking mix 1 Egg 1/2 teaspoon garlic powder 1/4 teaspoon garlic salt Sweet-Sour Sauce -- (see sauce section) Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed. Shape into about twenty 1 1/2" balls (for ease in shaping meatballs, wet hands slightly). Bake in ungreased jelly roll pan until brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs Makes about 20 meatballs. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Meatball With Sweet-Sour Sauce, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground pork 1/2 cup bisquick baking mix 1 egg 1/2 teaspoon garlic powder 1/4 teaspoon garlic salt sweet-sour sauce -- see recipe Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed. Shape into about sixty 1" balls (for ease in shaping meatballs, wet hands slightly). Bake in ungreased jelly roll pan until brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs Makes about 60 appetizers. DO-AHEAD NOTE: Cool and freeze meatballs. To serve, prepare sweet and sour sauce; stir in frozen meatballs. Cover and cook over medium heat, stirring occasionally, until meatballs are hot, about 20 minutes. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Roast With Sauerkraut, P K Recipe By : Barbara Price Serving Size : 4 Preparation Time :0:00 Categories : Pork & Ham Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork roast 1 quart sauerkraut -- fresh or in a jar 2 small apple -- quartered 2 small onions -- quartered 3/4 cup packed brown sugar salt -- to taste pepper -- to taste Place pork in a roaster and baked covered at 300 degrees untill almost done, about 2 1/2 hours. Drain and rinse the sauerkraut and seaon to taste. Quartered the apples and the onions. When roast is nearly done, drain the fat off and cover the roast with the sauerkraut. Sprinke the brown sugar over top. Then place the apples and onions pieces alternately apart over the roast and on the sides. Turn over up to 400 degrees and place the roast uncovered in center of oven. .Bake for aobout 20 minutes or until apples and onions are tenderand the pork is done. - - - - - - - - - - - - - - - - - - Serving Ideas : Buttered boiled potatoes. NOTES : I use a pork loin roast for this dish. If I don't have fresh saurekraut I will use Claussen in a jar in the refrigerated section of the store. * Exported from MasterCook * Pork Stuffed Egg Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Oriental Pork & Ham Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- oil 1/4 pound pork shoulder -- finely chopped 2 cups bean sprouts -- washed and drained 1 medium onion -- finely chopped 2 stalks celery -- finely chopped 5 waterchestnuts -- finely chopped 1/4 head cabbage -- finely chopped 4 ounces shrimp, canned -- optional 1/4 cup soy sauce 2 teaspoons sugar 1 teaspoon salt 2 teaspoons cornstarch 1 tablespoon cold water 12 egg roll wrappers 1 egg white -- beaten Chinese mustard -- hot Ketchup sweet and sour sauce Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add pork and cook and stir until light brown, about 3 minutes. Add bean sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch and cold water), cook and stir 1 minute. Cool mixture. Brush edge of each egg roll wrapper with egg whipe. Spoon 1/4 cup filling diogonally across center of wrapper. Bring lower point over filling. Bring to corners to center and overlap. Roll up and press edge to seal. Heat oil for deep frying in wok or skillet. Fry egg rolls a few at a time until lightly browned 3 to 5 minutes. Serve at once or keep warm for up to 30 minutes. provide hot mustard, ketchup and sweet and sour sauce for dipping. Makes 12 egg rolls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ported Fruit Confections Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups raisins 1 cup dried peaches 1/2 cup dried figs 1 1/2 cups walnuts 1/4 cup port 1 tablespoon confectioners sugar 8 ounces milk chocolate Confectioners sugar for rolling -- confections Grind raisins, peaches and figs together. Finely chop walnuts. Combine with fruits, port and sugar. Mix well and let stand 1 hour. Shape into 1" balls. Melt chocolate very slowly over warm, not hot, water. When chocolate is completely melted, dip half the balls 1 at a time in chocolate, using 2 forks. Allow excess chocolate to drip back, then place candies on waxed paper until chocolate is set. Roll remaining balls in confectioners sugar. Yield: About 4 dozen Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Post Toastie Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg whites -- stiffly beaten 1 cup sugar 2 cups corn flakes 1 cup pecans 1 teaspoon vanilla Beat egg whites until very stiff. Gradually add sugar, beating until thoroughly incorporated into egg whites. Stir in vanilla. Fold in corn flakes and chopped nuts. Drop in small mounds on lightly greased cookie sheet. Bake at 250 degrees until lightly browned. When golden, remove cookie sheet from oven and let cookies cool before removing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 2 cups sugar 4 Egg yolks 1 cup potatoes 2 cups flour 3 teaspoons baking powder 1 pound walnuts -- chopped 2 tablespoons cinnamon 1/2 cup milk 2 ounces chocolate 10 teaspoons cocoa 1 cup nuts -- chopped 4 Egg whites Mix all ingredients and bake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot Cake & Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Potatoes -- shredded 1/4 cup flour 1/2 cup sour cream Salt 1 Egg Onions to taste Shred potatoes and dry in paper towels. Mix all ingredients together. Spoon in hot oil and turn when browned.. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Shortcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Bisquick baking mix 2 cups leftover mashed potatoes 1/4 teaspoon pepper 2 Eggs Heat oven to 400 degrees. Grease and flour 8" square pan. Mix baking mix, mashed potatoes, pepper and eggs until soft dough forms. Spread in pan. Bake until golden brown, about 25 minutes. Top each serving with Creamed Salmon or other creamed meat or fish sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Shortcake With Creamed Salmon Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potato shortcake -- see recipe 1/3 cup chopped onion 1/3 cup margarine or butter 1/3 cup Bisquick baking mix 2 tablespoons chopped parsley 1/4 teaspoon salt 1/4 teaspoon dried basil leaves 2 cups milk 1 can salmon -- drained and flaked -- (15 1/2 oz.) 1 package frozen green peas -- (10 oz.) Cook and stir onion in margarine in 3 quart saucepan over medium heat until tender, 2 to 3 minutes. Stir in baking mix, parsley, salt and basil. Cook over low heat; stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salmon and peas; reduce heat. Simmer uncovered until salmon and peas are hot, 3 to 5 minutes. Serve over Potato Shortcake. Makes 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes -- quartered water salt pepper onion -- diced butter Milk Cheese -- shredded green onions -- sliced Melt butter in frying pan. Cook onions in butter than add butter and onions to a large soup pot. Add potatoes and cover with water. Cook potatoes until they are falling apart. Add water as needed. Add salt and pepper to taste. 10 minutes before the potatoes are done add more butter and add milk 1 cup at a time to reach desire taste. (Hink add some water to the milk before adding to the pot of potates. Cook 10 minutes more. Server with cheese and green onion on top. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Soup #2 Recipe By : Mary McKinnon Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- thinly sliced 1 medium onion -- diced 3 tablespoons butter 1 1/2 cups potato water 1 1/2 cups evaporated milk 1 teaspoon salt 4 teaspoons minced parsley -- optional chopped chives -- optional Pell, wahs and slice potatoes and add onions nad enough water to just cover. Cook covered for 15 minutes. Drain and reserve 1 1/2 cups of potato water. Mash potatoes, add butter, water milk and salt. Heat very good. If desired top each serving with a teaspoon of minced parsley or chopped chives - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato-Ham Scallop Recipe By : Helen Tighe, Jamaica, Iowa Serving Size : 1 Preparation Time :0:00 Categories : Pork & Ham Potatoes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cubed fully cooked ham 6 medium potatoes -- thinly sliced, up -- to 8 1/4 cup finely chopped onion 1/3 cup flour 2 cups milk 3 tablespoons bread crumbs 1 tablespoon melted butter Place 1/2 of the ham in 2-qt. casserole. Cover with 1/2 potatoes and onion. Cover with 1/2 the flour and season with salt and pepper. Repeat layers. Pour milk over all. Combine bread crumbs and butter and sprinkle over top. Bake uncovered, at 350 degrees, till potatoes are nearly tender (1 1/4 to 1 1/2 hours). Uncover, bake 15 minuets longer. May be baked in microwave oven on roast or medium, 20 to 25 minutes, covered. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pouissant Au Champagne Recipe By : The times Magazine, Nov. 13, 1978 Serving Size : 6 Preparation Time :0:00 Categories : Army Times Champagne Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cornish game hens -- or baby chickens salt pepper 1/2 cup butter 1 jigger cognac -- 1 1/2 ounces 1 1/2 cups champagne 1/2 pound fresh mushrooms -- sliced 3 egg yolks 1/2 pint cream Sprinkle cavities of chicken or game hens with salt and pepper. In a deep roasting pan with a cover, melt butter. Turn off heat. Gently turn the birds in the melted butter to coat, but not to brown. Pour cognac over birds and ignite., Now add the champagne. Cover and simmer slowly for about 30 minutes or untiler tender. Remove birds from pan and add sliced mushrooms. Mix egg yolks and cream together in a smqall bowl. Beat thoroughly using a wire whisk or wooden spoon. Slowly stir into pan juices to create gravy. Simmer and thickened. Now place birds on a serving platter or carve meat from the birds and place the slices on the serving platter. Pour gravy over the meat or birds and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poultry Pear Combo Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Fruits Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Split and boned chicken breast 4 tablespoons butter 1 cup orange juice 1/4 cup honey 2 tablespoons lemon juice 1/2 teaspoon curry powder 1 teaspoon salt 4 Pears -- sliced Saut‚ the chicken pieces in butter until light brown. Mix together the orange juice, honey, lemon juice, curry powder and salt. Dip the chicken in the orange juice mixture and arrange the pieces in a baking dish, skin sides down. Cover with remaining sauce and bake uncovered at 350 degrees for 20 minutes. Turn chicken over and add sliced pears. Baste the fruit with the sauce; bake an additional 30 minutes or until the chicken is tender. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks margarine 1/2 cup crisco 3 cups sugar 3 cups flour -- unsifted 5 Eggs 1 Bottle -- (7 oz.) 7-Up 1 teaspoon vanilla extract 1 teaspoon lemon extract Cream margarine, crisco and sugar. Add flour, mix well. Add eggs, one at a time, beating well after each addition. Bake one hour 20 minutes at 350 degrees or until done (when springs back when touched lightly in center. LEMON GLAZE: 1 Cup powder sugar Juice of 2 lemons Mix and put glaze on cake while hot. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pound Cake Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated sugar 1/4 cup water 1/4 teaspoon almond extract 1/2 Tsp ; vanilla extract 1/2 teaspoon butter flavoring 2 teaspoons lemon extract 3 tablespoons milk 2 cups confectioner's sugar -- sifted Combine granulated sugar, water, almond extract, vanilla, extract, butter flavoring and 1 Tsp. lemon extract in a small saucepan. Bring slowly to a boil, stirring frequently. Simmer 3 - 4 minutes. Apply to cake while still warm. Combine 1 Tsp. lemon extract with milk and add to confectioner's sugar, blending well; drizzle over cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Powdered Sugar Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- powdere sugar water Just take some white powder sugar and wet with a little water and mix. Then after putting nuts on top of cake, take a spoon and let the powdered sugar glaze run off the spoon onto the cake here and there. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Praline #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white sugar 1 Cup milk 1/3 teaspoon baking soda 1 tablespoon oleo 1 1/2 teaspoons vanilla 3 cups pecans Mix milk and sugar, cook till begins to boil, add soda and continue boiling until it forms a soft ball in cold water. Stir constantly while boiling. Add butter, vanilla and pecans, stir until cool and creamy. Drop by tablespoonsful on wax paper. Herbert's recipe Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pralines Recipe By : Gladys Wotipka Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2/3 cup sweet milk 3 1/3 teaspoons soda 1 pound pecans Put sugar, milk and soda to cook. Cook until thick. Last add pecans. Take off stove and beat well. Drop off a tablespoon on oiled paper and let cool. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pralines #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups firmly packed brown sugar 1/3 Cut butter 1/4 cup water 1 teaspoon vanilla extract 1 cup pecan halves Combine sugar, butter and water in a saucepan. Place over moderate heat, stirring gently until sugar dissolves. Cook to soft ball stage (238 degrees on candy thermometer), and remove from heat. Add vanilla, and beat until creamy; stir in pecans. Drop from spoon onto waxed paper. Yield: about 1 1/2 Doz. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Cake #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 3 Egg yolks 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons sour cream 1 cup sugar 2 cups flour 2 teaspoons cinnamon 1 teaspoon allspice 1 cup cooked prunes Cream shortening and sugar; add beaten eggs. Sift flour with salt, baking soda and spices. Add dry ingredients alternately with sour cream to creamed mixture. Add cooked prunes that have been pitted and chopped. Beat well. Turn into prepared layer cake pans and bake at 350 degrees 20 to 30 minutes. Cool and frost. (See Frosting section for Prune Frosting or one of your choice.) Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Cake #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1 1/2 cups sugar 1 cup cooked prunes 2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1 cup buttermilk 1 teaspoon vanilla Cream shortening and sugar. Add eggs; beat until creamy, about 2 minutes. Add prunes and mix; add sifted dry ingredients alternately with buttermilk mixed with vanilla. Beat all ingredients until smooth. Pour into greased and floured tube pan and bake at 350 degrees about 50 minutes until golden brown and spring to tough. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- beaten 1 cup prunes -- cooked, pitted and -- chopped 1/2 cup sour cream 1 cup sugar 1 teaspoon vanilla 1/4 teaspoon vanilla 1/4 teaspoon salt 2 tablespoons butter 1 cup chopped nuts Combine all ingredients and cook until thick. Cool and spread between layers and on top of cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Loaf Recipe By : Irene L. (1965) Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup prune pulp -- stewed prunes -- without sugar 1 cup sugar 1/2 cup butter 2 Eggs 1 teaspoon soda 4 tablespoons buttermilk 1 teaspoon cinnamon 1/2 teaspoon cloves or nutmeg 1 1/2 cups flour 1 Pinch salt Cream prune pulp, sugar and butter together. Add eggs, buttermilk, soda, cinnamon, cloves, flour and salt. Bake in greased and floured loaf pan at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Loaf Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup prunes 1 1/2 cups sugar 2 Eggs 4 tablespoons buttermilk 1 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1 1/2 cups flour 1 Pinch salt Mix all ingredients and bake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Oatmeal Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped pitted prunes 3 cups quick rolled oats 1 But butter or margarine 1 cup granulated sugar 1 cup brown sugar 2 Eggs 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Granulated sugar Mix chopped prunes and oatmeal. Set aside. Cream butter and sugars. Beat in eggs and vanilla until smooth. Mix flour, soda and salt. Stir into creamed mixture. Mix in prune-oats mixture. Shape into 1" balls. Place on cookie sheet. Press flat with cup that has been dipped in sugar. Bake in 350 degree oven 14 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Pinwheel Newtons Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pitted prunes 1/2 cup orange juice 1 cup butter -- softened 1 cup packed brown sugar 3 Eggs 4 cups flour 2 teaspoons allspice 1 teaspoon baking soda 3/4 teaspoon salt In container of electric blender puree prunes with orange juice until smooth scraping sides as needed; set aside. In large bowl cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Blend into creamed mixture. Divide dough into halves. Chill 1 hour. Roll out each portion on lightly floured board to a 10x15 inch rectangle. Spread each rectangle almost to edges with prune mixture, equally divided. Roll up tightly as for jelly rolls, starting from long sides. Wrap in aluminum foil; freeze up to one month. When ready to bake, remove from freezer and cut into 1/3" slices. Place on greased baking sheets about 1" apart. Bake in 350 degree oven 15 to 20 minutes, until edges are lightly browned. Transfer to wire racks to cool. Makes 7 to 8 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 3 cups sugar 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup oil 2 cups pumpkin -- canned 2/3 cup water 4 eggs 1 cup chopped nuts 1 cup raisins -- dark Mix flour, sugar, soda, salt, cinnamon and nutmeg in a bowl. In another bowl mix oil, pumpkin, and water, mix well. Add 4 eggs beating after each one. Now add to the flour mixture. Mix nuts and raisins with 2 tablespoons flour in plastic bag. Shake until well coated. Add to pumpkin mix. Bake 1 hour and 30 minutes at 325 degrees. Makes 2 loaves. Cool 15 minutes in pan before turning out to cool all the way. Always look at breqd at 1 hour as sometimes the oven cooks faster then other times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Gingersnap Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cold half and half or milk 1 package vanilla instant pudding and pie filling -- (4 serving size) 3 1/2 cups Birds eye cool whip topping -- thawed 1 cup chopped pecans 1 cup chopped gingersnaps 1/2 cup canned pumpkin 1 1/2 tablespoons pumpkin pie spice 1 package graham cracker crumb crust Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften. Store in freezer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- slightly beaten 2 cups solid pack pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 2/3 cups evaporated milk -- or lingt cream 1 9 inch pie shell -- unbaked Mix ingredients in order given. Pour into pie shell. Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees; continure to bake for 45 minutes or until knife inserted in center comes out clean. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Pie #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups canned pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3 eggs -- slightly beaten 1 1/4 cups milk 6 ounces evaporated milk 1 9 inch pie shell Preheat oven to 400 degrees. Combine pumpkin, sugar, salt and spices. Blend in eggs, milk and evaporated milk. Pour into pastry shell. )Crimp edges high because amount of filling is generous) Bake in hot oven (400 degrees) 50 minutes or till knife inserted halfway beteween center and edge comes out clean. Cool. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Praline Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Unbaked pastry shell -- (9") 1 can pumpkin -- (16 oz.) 1 can sweetened condensed milk -- (14 oz.) 2 Eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Pecan halves 3 tablespoons firmly packed dark brown sugar 3 tablespoons whipping cream Preheat oven to 375 degrees. In large bowl, blend pumpkin, sweetened condensed milk, eggs, spices and salt; pour into pastry shell. Bake 50 to 55 minutes, or until knife inserted near center comes out clean. Arrange pecans in circle on pie. In small saucepan, combine remaining ingredients; cook and stir until sugar dissolves. Simmer 5 minutes; remove from heat. Cool 5 minutes; spoon over pecans. Refrigerate leftover pie. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin-Oatmeal Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups packed brown sugar 3/4 cup vegetable oil 1 can pumpkin -- (16 oz.) 4 Eggs -- slightly beaten 2 cups Bisquick baking mix 1 1/2 cups cooking oats 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup chopped pecans 1/4 cup chopped pecans -- optional for -- sprinkling on icing Heat oven to 350 degrees. Grease jelly roll pan. Mix brown sugar, oil, pumpkin and eggs. Stir in baking ix, oats, cinnamon, cloves, nutmeg and pecans. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 30 minutes. Cool. Frost with cream cheese frosting (see frosting section). Sprinkle with 1/4 cup chopped pecans if desired. Cut into bars, about 3x1". Refrigerate any remaining bars. Makes 50 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Punch Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages koolaid -- lemon or lime 2 cups pineapple juice 2 cups sugar 1/2 gallon water -- plus 1 pint water 1 quart ginger ale Mix together. Makes 1 gallon. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Punch #1 Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Family & Friends Beverages & Punch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can frozen orageade 1 can frozen lemonade 1/4 cup pineapple juice 1/2 cup Hawaiian Punch 1 1/2 cups sugar 1 package cherry Koolade 1 bottle ginger ale Mix all ingredients except ginger ale. Add ginger ale and ice just before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Purple Hulled Peas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound salt pork 1 1/2 pounds fresh purple hulled peas Cold water 1 teaspoon bacon grease 1 teaspoon sugar 1 teaspoon salt -- (heaping, or salt -- to taste) 1 Onion -- quartered 1/4 Hot pepper -- optional Cut slits in washed and dried salt pork. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful. Add another quart of cold water to the meat. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low. When peas have become slightly tender - about 30 minutes - add salt. Continue cooking until tender and tasty, usually about 20 minutes. Serves 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quiche - The All Purpose Pie Recipe By : Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Guides & Tips Quiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** By Julia Child The quiche- that delicious, cheesy, open-faced custard pie invented by some clever Alsatian cook - is a wonderfully easy first course or main course that is fast to prepare and makes great eating. It's quick to assemble because all you need on hand is the base - eggs and milk - plus anything else: cheese, bacon, onions, canned pimiento, leftover cooked vegetables, tomato sauce and so forth. You can build from the bottom up with your own pie crust dough or a homemade frozen shell formed earlier. Or use a frozen store-bough shell - and offer no apologies. Or the other hand, you can bake any of the quiche fillings in a plain dish and call it a custard. That's what a quiche is, anyway - a custard in a pie shell. NOTE: Pre-Baking Shells. So often you see people eat all the filling of an apple pie - or quiche - but leave the bottom crust untouched. They don't even taste it, knowing from sad experience that it's soggy. The solution: Pre-bake the empty shell- well worth the time and really the only way to achieve a perfect crust with tender crunch throughout. Weight down store-bought shells before pre-baking with buttered foil and dried beans. This keeps sides and bottom in place by bracing them. QUICHE FILLINGS: A quiche filling is a flavoring that is held together with a custard - that is, eggs and a liquid of some sort. The eggs slowly coagulate in the oven, maintaining the rest of the ingredients in creamy suspension. You don't want too much custard - just the right balance between it and the garnish, whatever it may be. You can't be exact about measures, because shells vary in depth. but you can calculate by the egg, adding more or using less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid to reach the 1/2 cup level. QUICHE LORRAINE - This is the original Alsatian model. It's bacon only (no cheese) plus the custard, which is made of real cream that blends deliciously with the smoky taste of the bacon. Try it - on one of those days when you're slim as a scallion Julia Child - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick And Moist Sour Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups unsifted self-rising flour 5 tablespoons sugar 1 1/2 cups Borden sour cream 12 ounces beer Melted butter Preheat oven to 350 degrees. In large bowl, combine flour and sugar. Add sour cream and beer alternately; mix well. Pour batter into greased 2-quart round baking dish. Bake 45 minutes; brush top with butter. Bake 15 to 20 minutes longer or until cake tester inserted completely into center comes out clean. Cool slightly. Serve warm, cool or toasted. TIP: All-purpose flour may be substituted for self-rising flour. Add 2 Tbsp. plus 2 Tsp. baking powder. 1/2 Tsp. salt. Stir into the flour and sugar. Proceed as directed. Baking time may require additional 5 to 10 minutes. Test for doneness. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Chicken Pate Recipe By : Mrs. Lynn Blayney, Charlotte, NC Serving Size : 1 Preparation Time :0:00 Categories : Better Homes & Garden Chicken Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped cooked chicken 1/2 cup sliced celery 2 tablespoons dry sherry 2 tablespoons mayonnaise 1 teaspoon lemon juice 3 sprigs parsley 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup chopped almonds crackers party rye bread Combine chicken, celery, sherry, mayonnaise or salad dressing, lemon juice, aarsley, salt, nutmeg, and dash pepper. Process the mixture, half at a time, in blender container till nearly smooth. (or, process the chicken mixture, all at once in food processor bowl) Shape mixture into a ball. cover and chill. At serving time, roll the ball in the toasted almondsd. Serve with crackers or rye bread. Makes 2 cups. BH&G - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Chicken Stir-Fry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 3 Boneless skinless chicken breast halves 1 Garlic clove -- minced 1 cup broccoli flowerets 1 cup red pepper strips 1 cup carrot slices 1/4 cup sliced green onions 1/2 cup Miracle Whip 1 tablespoon soy sauce 1/2 teaspoon ground ginger Heat oil in skillet over high heat. Cut chicken into strips, add to skillet with garlic; stir-fry 3 minutes. Add vegetables; stir-fry an additional 3 minutes. Reduce heat to medium; stir in Miracle Whip, soy sauce and ginger. Simmer 1 minute. Serve over rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Chocolate Fudge Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Karo light or dark corn syrup 1/3 cup evaporated milk 16 ounces semisweet chocolate 2 teaspoons vanilla 3/4 cup confectioners sugar -- sifted 1 cup coarsely chopped nuts -- (optional) Grease 8x8x2 inch pan. In 2-quart saucepan stir corn syrup and milk. Add chocolate. Stirring constantly, cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla; add confectioners sugar. With wooden spoon, beat until smooth. Stir in nuts. Spread in pan. Chill 2 hours or until firm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - NOTES : MICROWAVE DIRECTIONS: In 3-quart microwave bowl stir corn syrup and milk. Stir in chocolate. Microwave at High (100%), stirring once, 6 minutes or until chocolate is completely melted and almost entire surface bubbly. Continue as above. * Exported from MasterCook * Quick Chocolate Mousse Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg 2 Egg yolks 1/4 teaspoon salt 6 ounces semisweet chocolate -- melted and slightly -- cooled 1/2 cup heavy cream 2 teaspoons vanilla -- or 4 teaspoons brandy -- or light rum Whipped cream -- (optional) In mixing bowl beat eggs, yolks and salt with rotary beater or electric mixer until fluffy. Add cream and vanilla and beat unit mixture mounds and is smooth. Spoon into serving bowl or 4 individual dessert dishes; chill. Garnish with dollop of whipped cream. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Coffee Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons sugar 2 Eggs -- well beaten 5 tablespoons shortening -- softened 2/3 cup milk 1 1/2 tablespoons butter -- melted 3 tablespoons fine cracker crumbs 3 tablespoons sugar 1/2 teaspoon cinnamon Sift flour once, measure, add baking powder and salt, and sift again. Add sugar gradually to eggs, then add shortening. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Spread top with melted butter. Sprinkle with mixture of crumbs, sugar, and cinnamon. Bake in greased pan, 8x8x2 inches, in hot oven (400 degrees) 45 minutes Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Corn Chowder Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 2 tablespoons butter or margarine 2 cans condensed cream of mushroom soup -- (10 1/2 oz.) 1 Soup can milk 1 Soup can water 2 cups cooked -- drained, whole -- kernel corn 2 tablespoons chopped parsley In saucepan, cook onion in butter until tender. Blend in soup, milk, water and corn. Heat, stirring now and then. Serve in soup bowls. Sprinkle with parsley. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Fruit Cobbler Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick oleo 1 Cup milk 1 cup self-rising flour 1 cup sugar 1 quart peaches -- cherries, or apples Melt oleo in baking dish. Mix milk, flour, and sugar thoroughly. Pour into baking dish evenly over melted oleo. Pour fruit over batter. Bake 1 hour in a 350 degree oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Italian Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Brand Names & Ads Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 medium onion -- chopped 1 package Hamburger Helper mix for Lasagna 5 cups water 1 can whole kernel corn -- (8 1/4 oz.) 1 can whole tomatoes -- (16 oz.) 2 tablespoons grated Parmesan cheese 1 small zucchini -- sliced and slices -- cut into halves Cook and stir ground beef and onion in Dutch oven until beef is brown; drain. Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and cheese; break up tomatoes with fork. Heat to boiling, stirrings constantly; reduce heat. Cover and simmer, stirring occasionally, 10 minutes. Stir in Noodles and zucchini. Cover and cook 10 minutes longer. Sprinkle each serving with grated Parmesan cheese if desired. Makes 9 1/2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick N' Easy Salmon Patties Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pink salmon -- (15 oz.) 1 Egg 1/3 cup minced onions 1/2 cup flour or mashed potatoes 1 1/2 teaspoons baking powder 1 1/2 cups Crisco Drain salmon and set aside. Add 2 Tbsp. liquid from salmon into mixing bowl. Mix salmon, egg, and onion in salmon liquid. Stir in flour and baking powder to mixture, add more liquid if needed. Make small patties and fry. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Skillet Beef and Vegetables Recipe By : Naomi Billings Serving Size : 2 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- sliced 4 large mushrooms -- sliced 1/2 pound lean beef -- thinly sliced 3 tablespoons cooking oil 4 tablespoons soy sauce 2 tablespoons sugar 1/4 pound fresh spinach 3 pieces celery -- sliced thin diagonal 4 scallions -- cut lengthwise into -- thin slices 1/2 can consomme Place in skillet 3 tablespoons cooking oil and the sliced onion. Mix in sliced mushrooms. Add beef, spinach, celery, scallions and soy sauce. Sprinkle with sugar. Add half of a 10 1/2 ounce can consomme. Mix. Cook 2 minutes. Serve over rice. Serve 2 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Strawberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups sugar 2 quarts strawberries -- washed stemmed and -- crushed 2 teaspoons grated orange peel 1 package fruit pectin Prepare home canning jars and lids according to manufacturers instructions. Measure 4 1/2 cups of crushed berries and grated orange peel into a large sauce pot. Add fruit pectin and place over high heat. Stir until mixture comes to a full boil. Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly. Carefully pour hot jam into hot Ball Quilted Crystal jelly jars, leaving 1/4 inch head space. Wipe jar rim clean and place Ball decorative Lid on jar. Screw band down evenly and firmly. Process 10 minutes in a boiling water bath canner. Yield: 8 (8 oz.) jars Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raggedy Jean Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1 cup shortening 1 Egg 1 teaspoon maple flavoring 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 can shredded coconut -- (4 oz.) Granulated sugar Beat together brown sugar, shortening, egg and maple flavoring until fluffy. Add flour, baking powder and salt; mix well. Stir in coconut. Drop by spoonfuls 2" apart onto greased cookie sheet. Dip bottom of greased small glass into granulated sugar and press cookie flat. (Edge will be ragged.) Bake in 350 degree oven 10 to 12 minutes. Cool on rack. Makes 5 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ragout A'La Deutsch (Bavarian Beef Tenderloin) Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : German Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds sirloin steak -- cut into 1/4" strips 3 tablespoons butter -- melted 3 tablespoons all-purpose flour -- 1/2 inch thick 1/2 cup white wine -- drinking wine 3/4 cup green pepper -- diced 1 medium onion -- diced 1 1/2 cups sliced mushrooms -- fresh 4 ounces sliced pimentoes 1 teaspoon salt dash hot pepper sauce dash worcestershire sauce In a skillet cook sirloin in 2 tablespoons of the melted butter, just until browned, about 5 minutes. Pour drippings into a measuring cup, skim 2 tablespoons of the drippings of top and place in a saucepan. Add flour and blend well. Cook stirring over low heat till bubbly about 1 minute, remove from heat. Add water to meat juices remaining in measuring cup to make 1 cup. Add to flour mixture and blend well.. Cooik over medium heat stirring constantly, till thickened, about 5 minutes. Stir in wine and set aside. In same skillet cook green pepper4, onion amd mushrooms in remaining 1 tablespoon butter just till tender, about 5 minutes. Add beef gravy, pimentoes, salt, hot pepper sauce and Worcesthershire sauce. Bring to boil and simmer 30 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : Steamed cabbage and carrots. NOTES : May use your favorite beer instead of the white wine. * Exported from MasterCook * Raisin Bran Glazed Cookie Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 3/4 cup firmly packed brown sugar 1/4 cup softened butter or margarine 1/3 cup unsifted all-purpose flour 1/4 teaspoon salt 1/8 teaspoon nutmeg 3 cups Post Raisin Bran 1/2 cup chopped walnuts 2 teaspoons grated orange rind Glaze -- see recipe Beat eggs until thick and light in color. Gradually beat in sugar; beat in butter. Blend in flour, salt and nutmeg. Stir in cereal, nuts and rind. Spread in greased 9" square pan. Bake at 375 degrees for 25 to 30 minutes, until edges pull away from pan. Top with Glaze while warm. Cool; cut into 24 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Brown Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole-wheat flour 1 1/4 cups dark seedless raisins 1 cup buttermilk 1/2 cup molasses 2 tablespoons sugar 1 tablespoon baking soda 1/4 teaspoon salt Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. In large bowl, with spoon, stir all ingredients and 2 Tbsp. hot water just until well combined; pour into loaf pan. Bake 50 minutes or until bread pulls away from sides of pan. Remove bread from pan and cool on wire rack. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Chutney Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chutney & Marmalade Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Medium Tomatoes 1 Tablespoon Butter -- melted 1 1/2 Cups Seedless Raisins 1/2 Cup Water 2 Whole Cloves 1 Piece Cinnamon Stick -- 1" long 1 Teaspoon Salt 1/8 Teaspoon Pepper 1/2 Cup Sugar 1 Tablespoon Wine Vinegar Peel tomatoes and chop very fine. Melt butter in top of double boiler, drop in raisins and cook 2 minutes. Add tomatoes; cook over medium heat, uncovered, for 7 minutes, stirring frequently. Stir in water, cloves, cinnamon, salt and pepper. Put over 2" of hot water in double boiler bottom. Cook, uncovered, for 1 hour. Mix in sugar and vinegar. Serve hot or cold. Makes 2 1/2 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Conserve Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces seedless raisins 2 1/2 cups water 1/2 cu` lemon juice 1/2 cup chopped walnuts 1 package pectin -- powdered fruit 4 cups sugar Combine raisins, water and lemon juice. Cover and let stand overnight or at least 4 hours. Bring mixture to a blil and simmer, covered 30 minut4es, stirring oftermn. Drain raisins, reserving juice. put raisins through food chopper or chop them very find. Measure 4 cups raisins and juice into a large kettle. Add nuts and pectin.. Place over high heat and cook stirring, until micxture comes to a hard bijl...Stir in sugar, bring to a full rolling boil, boil hard 1 minute. Remove frm heat anad skim off foam. Ladle into sterilized hot jars, to within 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boiling waater bath 5 minutes. Remove from canner. Makes 7 ha,f pints. good with ham. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Cranberry Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups raisins 2 cups cranberries -- fresh or frozen 1 1/2 cups sugar 1/3 cup flour 1/4 teaspoon salt 2/3 cup water 1 1/2 tablespoons lemon juice Grated peel of one orange 1/2 teaspoon almond extract 2 Prepared pastry sheets for 2-crust -- 9" pie 1/2 cup toasted slivered almonds -- cooled 1 Egg -- lightly beaten In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt. Mix in water. Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes. Remove from heat and cool to lukewarm. Mix in lemon juice, orange peel, and almond extract. Heat oven to 425 degrees. Line 9" pie plate with 1 pastry sheet; crimp edge. Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife. Mix almonds in raisin mixture; pour into pie shell. Arrange leaves to cover filling. Brush top lightly with egg, and sprinkle with additional sugar. Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned. Cool on rack. Serve warm or at room temperature. Top with vanilla ice cream, if desired. Makes 1 9" pie, 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Surprises Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sifted flour 3 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter 1/2 cup brown sugar -- firmly packed 1 Egg -- well beaten 1 teaspoon vanilla 1/3 cup milk Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and vanilla; than add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Chill until firm enough to roll. Roll 1/4 inch thick on slightly floured board. Cut with 2 1/2" cooky cutter. Place 1 tsp. raisin filling on a circle, and place another circle on top, pressing edges together. Bake in hot oven (425 degrees) 6 to 8 minutes. Makes 4 dozen cookies. RAISIN FILLING FOR RAISIN SURPRISES 2 Cup raisins, chopped 2/3 Cup sugar 2/3 Cup boiling water 2 Tbsp. lemon juice 1 Tbsp. butter Cook raisins, sugar, and water 6 to 8 minutes or until thick, stirring constantly. Remove from fire; add lemon and butter. Figs or dates may be substituted for raisins. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Winterfruit Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups distilled white vinegar 2 cups sugar 4 cups natural and/or golden raisins 1/3 cup coarsely chopped candied ginger -- or 2 tablespoons mustard seeds 1 teaspoon red pepper flakes 4 cups peeled -- cored and diced -- firm pears or tart -- apples 1 cup diced red bell pepper Mix vinegar and sugar in Dutch oven. Add raisins, ginger and pepper flakes. Bring to a boil. Reduce heat; simmer 5 minutes. Mix in pears and bell pepper. Return to boil; simmer 5 minutes. Spoon into jars; cover and cool. Store in refrigerator. Drain and serve with meats, poultry and cheese. This relish is great accompaniment to ham and other roasted meats. Keeps in the refrigerator for up to a month. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - NOTES : When draining relish to serve, save drained liquid to make a vinaigrette for fruit salads. Just whisk equal amounts of vegetable oil and liquid drained from relish. * Exported from MasterCook * Ranch Dressing Recipe By : Sr. Judy Murray, OCD Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 1 cup buttermilk 1 tablespoon + 1 Tsp. chopped chives or finely chopped -- tops only -- scallions 2 teaspoons minced parsley 1/4 teaspoon garlic powder 1/4 teaspoon cumin powder 1/4 teaspoon onion powder 1 pinch cayenne 1 dash paprika Freshly ground black pepper -- to taste Blend all ingredients together by hand or briefly in a blender. Refrigerate for at least 1 hour to allow flavor to blend. Makes 2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ranger Cookies Recipe By : Karen Breding Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shortening -- butter flavor 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup oatmeal 2 cups corn flakes 1 cup coconut 1 cup pecans 1 cup milk chocolate chips 1. Cream shortening, sugars, vanilla. 2. Mix flour, baking soda, baking powder and salt by hand. 3. Add oatmeal, corn flakes, coconut, pecans, and chocolate chips. 4. Bake for 10 - 12 minutes at 375 degrees. Barb's Note: Karen made these as large cookies and they were so good. Another name she used was "cow chips" because of the size. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ratatouille Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1 Red pepper -- chopped 1 Green pepper -- chopped 1/4 cup olive oil 1/4 pound bacon -- diced 1 can tomatoes -- diced with juice -- (28 oz.) 1 medium eggplant -- peeled & diced 2 medium zucchini -- thinly sliced Salt & pepper Prepare the vegetables. Heat the olive oil in a large deep frying pan. Gently saut‚ the onion, peppers and bacon until tender. Add tomatoes and other vegetables. Season. Cover the pan, lower the heat and allow the vegetables to cook until they are tender and have produced a thick pulp. This will take approximately 40 to 45 minuets. Stir occasionally. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rave Review Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package white or yellow cake mix -- (2 layer size) 1 package Jell-O vanilla Instant pudding and pie -- (4 serving size) -- filling 1 1/3 cups water 4 Eggs 1/4 cup oil 1 1/3 cups coconut 1 cup chopped nuts Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased, floured 10" tube pan. Bake at 325 degrees for 60 minutes. Cool 15 minutes from pan. Cool on rack. Frost with Coconut Cream Cheese Frosting. See frosting section. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raw Chow Chow Recipe By : Bulia Graham Serving Size : 1 Preparation Time :0:00 Categories : Home Canning Mexican Marinades, Salsa & Sauces Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pints cabbage -- chopped 5 pints green tomatoes -- chopped 1 pint onions -- chopped 9 Green peppers -- chopped 1/2 cup salt 3 pints Vinegar 4 cups sugar 2 tablespoons mustard seed 2 tablespoons celery seed Combine, cabbage, green tomatoes, onions and green peppers with salt. Let stand 3 hours and then drain. Combine vinegar, sugar, mustard seeds and celery seeds. Let stand 3 hours. Combine cabbage mixture and vinegar mixture then seal in jars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Real Corn Bread Recipe By : Mrs. J.N. Clark, Rylie Club Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk 1 Egg 1/2 teaspoon soda 2 teaspoons baking powder 1 teaspoon salt 2 cups white corn meal 1 tablespoon lard Mix ingredients together commencing with buttermilk and adding egg, soda, baking powder, salt, and cornmeal one after the other, mixing constantly. Place lard in skillet and heat, then pour in mixture and bake with oven at 450 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Beans Recipe By : Ester Serving Size : 1 Preparation Time :0:00 Categories : Beans & Peas Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups red beans 2 medium onion -- chopped 1/2 Bell pepper 2 stalks celery 1 small can tomato puree 1 tablespoon Bar-b-que sauce 1 tablespoon Worcestershire sauce 2 tablespoons bacon dripping Salt to taste Soak beans for 2 hours in cold water. Wash and put on to boil Chop onions, bell pepper, & celery together. Add to the pot of beans. Add the can of tomato puree. Add bar-b-que sauce, Worcestershire sauce & bacon drippings Salt to taste. Cook until beans are tender. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Devil's Food Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sifted cake flour 1 teaspoon baking powder 1/2 teaspoon salt 4 Tbsp -- butter 1 cup sugar 2 Eggs -- well beaten 1/2 cup sour milk 1/2 cup boiling water 2 Squares Baker's Unsweetened Chocolate -- melted 1 teaspoon soda 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat vigorously. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add water to chocolate, mixing quickly. Add soda and stir until thick. Cool slightly. Add to cake batter, mixing thoroughly. Add vanilla. Bake in two greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes. Put layers together and cover top and sides of cake with Seven Minute or Sea Foam Seven Minute Frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Pepper Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large red pepers 3 tablespoons salt 6 tomatoes -- peeled and chopped 3 cups sugar 1 cup cider vinegar 2 tablespoons pickling spice Halve, seed and chop peppers. Layer with salt in a large glass bowl. Let stand at room temperautre for 3 hours. Drainpeppers will and combine with remaining i vegetables in a large kettle. Stir in sugar and vinegar. Put speices in cheese clooth bag and place in kettle. bring relish to a boil, stirring freqently. Lower heat, simmer 30 minuts. Remove spice bag and laddle into hot jars. Leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yeild about 8 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Raspberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups crushed red raspberries 7 cups sugar 1 Box fruit pectin 1/2 teaspoon butter Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Crush berries, sieve half the pulp to remove some seeds if desired. Combine berries, butter and fruit pectin in 8 quart pot. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 8 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Snapper Paysanne Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red snapper steaks -- or other fish -- steaks 1/2 teaspoon salt 1/4 teaspoon white pepper 1 can sliced mushrooms -- drained (4 oz.) 1/2 cup sliced green onions 1/4 cup catsup 2 tablespoons butter or margarine -- melted 1/2 teaspoon liquid smoke Thaw frozen steaks. Cut into serving size portions. Place in a greased baking dish, 12x8x2 inches. Sprinkle with salt and pepper. Combine remaining ingredients and spread over top of fish. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Velvet Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 2 Eggs 1 teaspoon vanilla 1 teaspoon salt 2 1/2 cups flour 9sifted 2 to 3 times) 1 teaspoon soda 1 1/2 cups sugar 1/4 cup red food coloring 2 tablespoons cocoa 1 cup buttermilk 1 teaspoon vinegar Cream shortening and sugar till fluffy. Add eggs and beat 1 minutes. Put cocoa and red coloring in cup and make paste. Add to shortening mixture. Add salt and vanilla to buttermilk, adding milk and flour alternately to shortening mixture, mixing well after each addition. Put vinegar and soda in cup and mix. Add to mixture. Bake in two 9" pans at 350 degrees for 25 minutes. See frosting section for Frosting recipe. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Velvet Cake Frosting Recipe By : Nola Rolls Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 Cup milk 1 tablespoon vanilla 1 cup sugar 3 tablespoons flour Cream butter and sugar until fluffy. Cook milk and flour until thick. Cool milk mixture. Add vanilla to sugar and butter, then add milk mixture gradually beating constantly. Frost cake in layers and on top, but do not frost sides. Keep refrigerated. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refried Beans Recipe By : Charlotte Pierce Bryant, Greensburg, Kentucky Serving Size : 4 Preparation Time :0:00 Categories : Beans & Peas Mexican Southern Living Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 31 ounces refried beans -- canned 1/2 cup Texas Salsa 1 cup shredded Mexican cheese blend Combine beans and Texas Salsa in a saucepan; cook over medium heat until thoroughly heated. Sprinkle with cheese, and serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refrigerator Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 Egg -- slightly beaten 1 1/2 cups flour 1/4 teaspoon soda 2/3 cup brown sugar 1/3 cup white sugar 1/2 teaspoon salt 1 teaspoon vanilla Cream butter, add sugar and egg. Sift flour with soda. Add to cream mixture. Add salt and vanilla. Shape in roll or several small rolls. Wrap in waxed paper and store in refrigerator. Slice off with sharp thin knife and bake on cookie sheet in 400 degree oven for 8 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refrigerator Rolls Recipe By : Tommy Peacock Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk -- scalded 1/2 cup sugar 2 teaspoons salt 1/2 cup shortening 2 packages active dry yeast 1/2 cup warm water 6 cups all-purpose flour 2 eggs -- beaten Add yeast to warm water in a glass. Add sugar and set aside while you scald the milk then . Scald milk. Add salt and shortening, stir to melt the shortening. Let stand until luke warm. In a large mixing bowl add mixture mixture and the yeast mixture. Beat in 3 cups of the flour. add eggs and rest of flour. Sit in revregerator covered until ready to use. Take out how much you want to use. Roll on flooured board. Cut with small glass and put a little butter in center and fold together. Set out for 20 to 25 minutes then bake at 375 degrees for 20 minutes on a greased baking sheet. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Regal Carrot Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Imperial granulated sugar 3 1/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 4 Eggs -- beaten 1 1/2 cups vegetable oil 2 teaspoons Vanilla 2 cups finely grated raw carrots 1 cup chopped pecans In large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon; make a well in center. Combine beaten eggs, oil and vanilla and pour into the well. Beat with a large wooden spoon until batter is smooth. Fold in grated carrots and chopped pecans. Turn into well greased and floured 10-inch tube pan. Bake in 325 degree oven for 1 hour and 20 minutes, or until top springs back when lightly pressed with fingertip. Cool cake in baking pan on wire rack for 1 hour. Remove cake from the pan and frost with Orange Cream Cheese Frosting. See recipe for Orange Frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup packed brown sugar 1/2 cup margarine or butter -- softened 1/4 cup shortening 2 cups Bisquick baking mix 1 1/2 cups quick-cooking oats 1 package frozen rhubarb -- thawed and well -- drained or -- (16 -- oz.) 2 cups fresh rhubarb cut into 1/2" pieces 1 cup granulate sugar 1/4 cup Bisquick baking mix 1 Egg Heat oven to 375 degrees. Grease 9" square pan. Mix brown sugar, margarine and shortening until well blended; stir in 2 cups baking mix and the oats until crumbly. Press half of the mixture in pan. Bake until set, about 10 minutes. Mix rhubarb, granulated sugar, 1/4 cup baking mix and the egg in 1 1/2 quart saucepan. Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 30 seconds. Spread over hot baked layer. Sprinkle remaining crumbly mixture over top; press gently. Bake until golden brown, about 30 minutes; cool completely. Cut into bars, about 2x 1 1/2 inches. Refrigerate any remaining bars. Makes 24 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Loaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 1/2 cups vegetable oil 2 cups chopped rhubarb 1 1/2 cups sugar 1 teaspoon vanilla 2 tablespoons grated lemon peel 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 2/3 cup chopped nuts Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, rhubarb, sugar, vanilla and lemon peel on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice Guides & Tips Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** NONE *** Rice is quick and easy to prepare.. It should not be washed before or after cooking, since much of its valuable nutrients are lost in washing. Leftover cooked rice can be stored in the refrigerator up to a week and used to its best advantage in many side dishes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Crispie Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound margarine 1 cup sugar 2 tablespoons cream -- canned 1 cup chopped dates 3 1/2 cups rice crispies 1 cup chopped pecans 1 can coconut flakes Mix first 4 ingredients in heavy boiler and cook slowly for aboubt 10 minutes or until sugar is melted and dates are well blended. Stir while cooking and be sure heat is low. Remove form heat and add nuts and rice crispies. While mixture is still hot. Make inot balls and roll into coconut flakes. Butter hands or better still, use small plastic bags on hands and butter htme. They will help keep some heat away from hands. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Krispies Balls, Pk Recipe By : Ann Maxwell, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oleo 1 cup sugar 2 eggs 1 pound cut dates 1 cup chopped nuts 1 teaspoon vanilla 3 cups rice krispies flake coconut Stir oleo, sugar, eggs and dates together in iron skillet over low heat, cook 20 minutes, stir constantly, take off fire. Stir in vanilla, chopped nuts and rice krispies. Shape into balls and roll in coconut. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Salad With or Without Meat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice -- cooked 1/4 cup pimientos -- diced 1 teaspoon salt 1/4 teaspoon pepper 1 cup mayonnaise 1 teaspoon prepared mustard 1/2 cup chopped onions 1/2 cup chopped sweet pickles 4 eggs, hard-boiled -- chopped tomatoes -- for garnish ripe Olives -- for garnish Meat Ingredies: -- optional 8 ounces cooked shrimp -- peeled 1 can tuna in water -- flaked 1 1/2 cups -- or turkey 1 1/2 cups chopped beef -- or pork Mix all of the ingredients except meat thorouglhly. Chill . Serve on lettuce leaves and garnish with tomaoewe and ripe olives. If you would like meat in the salad choose any one or more of the meats and mix with remaining ingredients. before chilling. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice With Chicken Recipe By : Mary McKinnon, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken breast 1/2 envelope dry onion soup mix 1 can cream of mushroom soup 1/2 can water 2 tablespoons pimientos -- chopped 3 cups cooked rice 1/2 cup grated cheese -- American Cook chicken until tender. Remove meat from bones, cut into bite size pieces. Combine soup mix and pimintoes. Alternate layers of rice, chicken and soup mixture. sprinkle with cheese. Bake at 375 degrees until cheese is melted and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I add 1/2 cup soup greens to the rice. * Exported from MasterCook * Rich Swedish Cream Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ethnic Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope active dry yeast 1/4 cup warm water -- 115 degrees 1 cup heavy cream 1/4 cup evaporated milk 3 egg yolks -- slightly beaten 3 1/2 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 1/2 cup butter -- at room temperature Stir yeat into warm water to dissolve in small bowl. Mix well the dissolved yeast, cream, milk and egg yolks, set aside. In large bowl stir together flour, sugar and salt. Cut in 1/2 cup butter with pastry blender or 2 knifes until mixture resembles course crumbs. Stir yeast mixture into flour mixture just to moisten. Spread doough with light film of butter ot prevent drying, cover bowl with plastic and refrigerate overnight or up to 4 days. Shape and bake as directed for Swedish Bread. See recipe - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Boiler-Fryer/with Whole Grain Stuffing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken olive oil fresh rosemary Whole grain rice stuffing -- see recipe garlic -- chopped fresh rosemary fresh basil -- optional orange juice -- optional Coat chicken with olive oil. Shove it into a paper bag. Roast in a 350 degree oven for about 45 minutes. Now pull the bag out of the oven; wipe the inside of the chicken with fresh rosemary and stuff with a whole grain rice dressing. Add fresh rosemary, finely chopped garlic and maybe just a little fresh basil, but no salt or pepper to the dressing or stuffing. Put the bird back into the oven and roast it for 20 minutes or more until its falling off the bones. Done as an additional touch squeeze orange juice over the chicken about 15 minutes before its done. This really sets your roast chicken apart. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Chicken With Peach Chutney Recipe By : Cookbook USA #26771 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Large Chicken Breasts -- boneless 1 Jar Peach Chutney -- see Recipe Salt And Pepper -- to taste 1/4 Cup Oil Flatten the chicken breasts with a cleaver. Season with salt and pepper. Put 2 tablespoons of the peach chutney in the middle of the flatten breast. Roll the breast up so that the chutney is in the middle. You can secure it with some toothpicks. Roast it with some oil in an oven marked 450 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Turkey and Southern Dressing Recipe By : Mary McKinnon, Beech Island S.C. Serving Size : 1 Preparation Time :0:00 Categories : Turkey Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole turkey 3 stalks celery 2 large onions 2 apples 1 quart warm water salt and pepper Southern Dressing -- see recipe Wash turkey. Sat and pepper turkey as usual. Preheat oven to 475 degrees. About 9 or 10 PM the night before. Place turkey in covered roasting pan with all ingredieng and place in hot oven and cook for 1 hour. Turn heat off and leave in oven until morning. DO NOT OPEN OVEN DOOR DURING THE NIGHT. This is for any size turkey. Use stock in pan for dressing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Turkey With Wild Rice Stuffing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package wild rice -- (4 oz.) 4 teaspoons Instant chicken bouillon or 4 chicken -- bouillon cubes 1 cup chopped celery 1/2 cup chopped green pepper 1/2 cup butter or margarine 1 cup hot water 1 package herb-seasoned stuffing mix -- (8 oz.) 2 teaspoons poultry seasoning 1 Turkey -- 12 Lbs. Salt Pepper Melted butter Prepare rice as package directs, dissolving 3 tsp. bouillon in water before adding rice. Preheat oven to 325 degrees. In medium skillet, cook celery and green pepper in butter until tender. Dissolve remaining bouillon in hot water. In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry seasoning; mix well. Season turkey with salt and pepper. Stuff neck and body cavities loosely; truss. Place breast-side up, on rack in shallow roasting pan. Brush with butter. Roast as label directs. Turn extra stuffing into a well-greased 1 quart baking dish; cover and refrigerate. Bake 30 minutes before serving time. Refrigerate leftovers. TIP: Stuffing can be used with other poultry - chicken, capon or Cornish hens. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Robert E. Lee Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE: 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 dash salt 8 Egg yolks 2 cups sugar 2 teaspoons grated lemon peel 1/4 cup lemon juice 8 Egg whites ***LEMON FILLING*** 6 Egg yolks 1 cup sugar 1 tablespoon grated lemon peel 3/4 cup lemon juice 1/2 cup butter or margarine ***LEMON-ORANGE FROSTING*** 1/4 cup softened butter or margarine 6 cups sifted confectioners' sugar 1 Egg yolk 2 tablespoons lemon juice 1/4 cup orange juice 1/4 cup grated orange peel 2 teaspoons grated lemon peel PREPARE CAKE: Heat oven to 350 degrees. Grease and flour two 9x1 1/2 inch layer-cake pans. Sift flour, baking powder and salt together. Beat egg yolks until foamy. Add sugar gradually, beating continuously until thick and pale yellow. Reduce speed. Beat in lemon peel and juice. Beat in flour mixture gradually. Beat whites until stiff peaks form. Fold yolk mixture into whites. Pour into pans. Bake 20 minutes or until cakes test done. Cool in pans on wire racks 10 minutes. Remove from pans. Cool cakes. PREPARE FILLING: Mix egg yolks, sugar, lemon peel and juice in heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Add butter; cook, stirring constantly, until smooth and very thick. Do not boil. Cool. PREPARE FROSTING: Cream butter in small bowl. Stir in confectioners' sugar, 1 cup at a time; stir in egg yolk and lemon juice. Beat in enough orange juice to make a spreadable consistency. Stir in orange and lemon peel. ASSEMBLE CAKE: Cut layers horizontally into halves and spread filling between them. Frost cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rock Cornish Hens, Rice-Raisin Stuffing Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Game & Game Hens Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 1 Onion -- chopped 1/2 cup thinly sliced celery 1 package Uncle Ben's Quick Rice -- (11 oz.) 3 2/3 cups water 1 cup raisins 1/2 cup broken walnut meats 2 teaspoons ground cinnamon Salt & pepper -- to taste 8 Rock Cornish Hens -- (1 1/4 lb. each) 1/2 cup honey 1/2 cup butter -- melted 1/2 cup dry white wine Melt 3/4 cup butter, add onion and celery, cook briefly. Add rice, water and salt. Bring to boil, cover, simmer 5 minutes. Add raisins, nuts, and spices. Stuff into Cornish hens, secure opening. Blend honey, melted butter and wine. Brush hens. Arrange on rack, roast (375 degrees) 50 to 60 minutes, basting often with glaze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rolls Recipe By : Hugh Ann Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart milk -- or buttermilk 1 cup shortening 1 cup sugar 2 packages yeast 1/2 cup warm water 1/2 cup flour 1 teaspoon salt 1 teaspoon soda 2 teaspoons baking powder Dissolve yeast in warm water. Mix with rest of ingredients. Set aside to double in size. Mix together, adding more flour until not sticky. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Royal Citrus Salad Recipe By : Sondra Price Bailey Serving Size : 14 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages orange jello 2 cups boiling water 1 cup juice from drained fruit 1 can frozen orange juice -- (6 oz.) 1 #2 Can Royal Ann cherries -- drained 1 #2 Can grapefruit segments -- drained 1 #2 Can mandarin oranges -- drained Place jello in large bowl. Heat 2 cups water to boiling. Pour water over jello and stir until well dissolved. Add additional cup of liquid. Add frozen orange juice. Stir. Add drained fruits (be sure all cherries are pitted!) Divide into jello molds and refrigerate until set. Serves 14. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rum Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped pecans 1 package yellow cake mix -- (18 1/2 oz.) 1 package vanilla instant pudding and pie mix -- (3 3/4 oz.) 1/2 cup dark rum 1/2 cup water 1/2 cup salad oil 4 Eggs Hot Rum glaze -- see recipe Grease and flour a 10" tube pan. Sprinkle chopped nuts over bottom. Combine cake mix, pudding mix, rum, water, salad oil, and eggs, beat 2 to 4 minutes at medium speed of electric mixer. Pour batter into pan and bake at 325 degrees for 50 to 60 minutes. Pour hot glaze over cake (the glaze will cause cake to settle). Allow cake to cool in pan for 30 minutes before turning out. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rumaki Recipe By : old magazine clipping Serving Size : 1 Preparation Time :0:00 Categories : Army Times Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces waterchestnuts, canned -- drained soy sauce 1 pound bacon brown sugar Place waterchestnuts in a thighly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (sSave in refrigerator and use in another recipe, if desired.) Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick. Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve hot. May be reheated in a 350 degree oven for about 5 minutes. Yeild: Makes abut 60, enough for 20 to 30 people, eathing 2 or 3 each. - - - - - - - - - - - - - - - - - - NOTES : Traditional Rumaki is chicken livers and waterchestnuts, wrapped in bacon. Unfortunatley, lots of people don't like chicken livers. so here's a recipe the eliminates them. * Exported from MasterCook * Ruston Peach Cobbler Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for double crust pie 5 cups peaches -- peeled and sliced 1 cup sugar 1/2 cup water 3 tablespoons flour 1/4 cup sugar 1 teaspoon cinnamon -- or 1/2 Tsp. nutmeg 1 teaspoon vanilla extract 2 tablespoons butter Roll half of the pastry to fit sides and bottom of 2 Qt. shallow glass baking dish. Chill. Roll remaining pastry into strips. Place half of the strips on a baking sheet and bake in preheated 350 degree oven until lightly browned. Reserve remaining strips for top of cobbler. Bring water and 1 cup of sugar to a boil in medium sized saucepan. Add peaches. Cook until tender - about 5 minutes. Remove form heat. Mix flour, sugar and spice and add to peaches. Cook until slightly thickened. Stir in flavoring and pour into shell. Add baked pastry strips. Dot with butter. Cover with uncooked strips and bake until strips are puffed and golden brown - about 45 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Crepes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour 3/4 cup rye flour 1 teaspoon salt 1 teaspoon baking powder 1 Egg 1 tablespoon vegetable oil 2 1/4 cups milk Combine flours, salt and baking powder. Beat egg with oil and milk until well blended. Add flour mixture and beat until smooth. Let batter rest one hour before cooking crepes. Use about 2 Tbsp. batter for 6" crepe. Yield: 12 to 15 crepes Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * S.C. Country Captain Chicken Recipe By : Mary McKinnon, Beech Island, SC Serving Size : 8 Preparation Time :0:00 Categories : Chicken Rice Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chicken all-purpose flour salt and pepper -- to taste 1 cup shortening 2 onions -- finely chopped 2 green peppers -- chopped 2 small garlic clove -- minced 1 1/2 teaspoons salt 1/2 teaspoon white pepper 3 teaspoons curry powder 32 ounces tomatoes, canned -- undrained 1/2 teaspoon chopped parsley 1/2 teaspoon ground thyme 3 tablespoons currant jelly hot cooked rice 1/4 pound slivered almonds -- toasted parsley -- for garnish Remove skin from chicken, combine flour, salt and pepper to taste. Dredge chicken in flour mixture. Brown in hot shortening. Remove chicken from skillet, but keep the chicken hot, this step is important for the success of the dish. Pour of all but 1/4 cup drippings from skillet. Add onions, green peppers and garlic, cook very slowly, stirring constantley, until vegetables are tender. Season with salt and pepper and curry powder, amonut of curry powder may be varried according to taste. Add tomatoes, parsley, thyme and currants, stir gently to mix. Put chicken ijn a roaster or large casserole. Add sauce, is facue does not cover chicken, add water to cover chicken. Copver tightly and bake at 350 degrees about 45 minutes or until chicken is tender. Place chicken in center of a large platter and pile rice around it. Spoon sauce over rice, sprinkle almonds on top. Garnish with parsley. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salmon Party Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unflavored gelatin 2 tablespoons cold water 1/2 cup water 1 Egg -- separated 3/4 teaspoon salt 1 teaspoon dry mustard 1/4 cup chili sauce 1 can salmon -- (7 3/4 oz.) 1 tablespoon lemon juice 2 tablespoons minced green pepper 1 tablespoon minced onion 1 1/2 cups cottage cheese 1/2 cup whipping cream 4 Strips green pepper 4 Strips pimiento Soften the gelatin in 2 tbsp. cold water. Add to rest of water and dissolve over medium heat. Slowly mix part of the hot dissolved gelatin with the beaten egg yolk. Return the yolk and gelatin mixture to the pan and cook, stirring constantly, until thickened slightly. Add the salt, mustard and chili sauce to the hot mixture and cool. Remove the bones and membranes from the salmon and flake the meat. Stir the salmon, lemon juice, green pepper, onion and cottage cheese into the gelatin mixture and chill until partially thickened. Beat the egg white until stiff and fold into the chilled salmon mixture. Whip the cream until stiff and fold in, also. Turn into a 1 quart mold and chill until thoroughly set. Unmold and garnish with green pepper and pimiento strips. Serve with lemon wedges and salad dressing if desired. Serves: 4 - 6 Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Verde Recipe By : Ginny Munsterman, Garland, Texas Serving Size : 1 Preparation Time :0:00 Categories : Southern Living Family & Friends Marinades, Salsa & Sauces Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coarsely chopped purple onion 1/2 cup fresh cilantro -- loosely packed 1 jalapeno -- seeded 22 ounces tomatillos -- canned, drained Possition knife blade in food processor bowl; add all ingredients. Process until finely chopped. Yeild 2 cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saltless Season All Recipe By : Sr. Judy Murray. OCD Serving Size : 1 Preparation Time :0:00 Categories : Home Made Spices Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons onion powder 1 tablespoon garlic powder 1 tablespoon paprika 1 1/2 teaspoons powdered mustard 1 1/4 teaspoons thyme leaves 1 tablespoon parsley 1/2 teaspoon pepper 1/2 teaspoon celery seed Combine all ingredients and mix well. Spoon into a shaker with large holes or store in a small dish with a plastic lid. Makes about 1/3 Cup. Use on meat, poultry, fish, vegetables, soups or salads. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sand Tarts Recipe By : Joyce Ware Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg -- beaten 1/4 cup sugar 1/2 cup ground pecans 1/4 cup margarine 2 1/4 cups sifted flour pecan halves -- for topping Combine egg, sugar and ground pecans. Work margarine with a spoon until fluffly and creamy, then combine with the nut mixture and mix well. Add flour and mix throughly. Press through cookie press onto greased cookie sheet., plce a pecan half on top of each cookie. Bake at 375 degrees for 15 minutes. Makes about 64 cookies. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Santa Whiskers Recipe By : Ann Maxwell Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup oleo 1 cup sugar 2 tablespoons milk 2 teaspoons vanilla -- or rum 3/4 cup coconut 1 1/2 cups flour 3/4 cup candied cherries In mixing bowl, cream together oleo and sugar, blend in milk and vanilla. Stir in flour. Add cherries. Form into 2 rolls each about 2 inches in diameter and 8 inches long. Roll in coconut and wrap and chill several hours. Slice 1/4" thick and place on ungreased cookie sheets. Bake in 375 degree oven for 12 minutes or until edges are golden. Makes about 5 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Santa Wiskers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine -- softened 1 cup sugar 2 tablespoons milk 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1/2 cup walnuts -- chopped 1 1/2 cups date raisin cereal Cream together margarine and sugar, mix in milk and vanilla, stir in flour, fruit and nuts, and cereal. Drop by teaspoons and mash down. Bake on ungreased cookie sheet at 375 degrees for 12 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sarah's Sweet and Sour Chicken Recipe By : Sarah Zigler, Flordia Serving Size : 1 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces apricot marmalade 1 envelope onion soup mix 1 bottle Red Russian Salad Dressing chicken rice Mix together in bowl the marmalade, soup mix and salad ddressing. Pour over cut up chicken and bake 60 minutes at 375 degrees. Baste chicken twice with sauce during baking. Serven on top of rice and poiur sauce over top. - - - - - - - - - - - - - - - - - - NOTES : Sarah is Margie's friend in Flordia. * Exported from MasterCook * Sardine Appetizer Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup mashed sardines 1 tablespoon minced pimento 3 tablespoons chopped olives 1 1/2 tablespoons mayonnaise 1/2 tablespoon lemon juice 1 squares toasted bread 1 slice stuffed olives Add lemon juice to the mayonnaise and mix with the mashed sardines, pimento and chopped olives. Spread on the toasted bread and garnish each square with a slice of stuffed olive. Barbara Price From the New England Cookbook Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saucepan Brownies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/3 cup butter or margarine 2 tablespoons water 6 ounces semisweet chocolate pieces 1 teaspoon vanilla 2 Eggs 3/4 cup flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup nuts. Stir baking soda and salt into flour and set aside. In saucepan combine sugar, butter and water. Over medium heat bring just to boiling, stirring constantly. Remove from heat; stir in chocolate and vanilla until melted and smooth. Add eggs one at a time, beating well after each, then stir in flour mixture. Stir in half the nuts and pour into greased 8x8x2 inch baking pan. Sprinkle with remaining nuts and bake in preheated 325 degree oven or until edges are firm-looking and center is shiny. Cool on rack. Cut in 2" squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saucy Asparagus Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream of asparagus soup -- (10 3/4 oz.) 2 tablespoons milk 2 packages frozen asparagus cuts -- or (10 oz. each) 1 1/2 pounds fresh asparagus spears -- trimmed and cut -- into 1" pieces In 2 quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally. Serve with grated Parmesan cheese if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saucy Steak Skillet Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef boneless round steak -- cut into serving -- pieces 1/4 cup all-purpose flour 1 tablespoon vegetable oil 1 large onion -- chopped 1 can whole potatoes -- drained (reserve -- liquid) (16 oz.) 1/4 cup catsup 1 tablespoon Worcestershire sauce 2 teaspoons bell pepper flakes 1 teaspoon instant beef bouillon 1 teaspoon salt 1/2 teaspoon dried marjoram leaves 1/4 teaspoon pepper 1 package frozen Italian green beans -- (10 oz.) 1 jar sliced pimiento -- drained (2 oz.) Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10" skillet; push beef to side. Cook and stir onion in oil until tender; drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours. Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sausage Balls Recipe By : Neil, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Cheese Family & Friends Pork & Ham Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bisquick® baking mix 1 pound hot sausage 1 pound sharp cheddar cheese Grade cheese, set aside. Break up sausage and set aside for 30 minutes with cheese. Mix with Bisquick very good. Make little balls on cookie sheet. Bake for 20 to 25 minutes or until done at 350 degrees. Makes about 250 balls using 1/2 teaspoonfull per ball. Or bake 15 minutes and freeze and then 10 minutes just before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sausage, Pepper and Egg Heros Recipe By : McCall's, page 144, Sep. 1997 Serving Size : 4 Preparation Time :0:00 Categories : Family & Friends Pitas & Sandwiches Sausage Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium ripe tomatoes -- cut in wedges 1/2 pound mixed salad greens 4 soft hero rolls -- split 1/2 pound sweet-Italian-sausage links -- casings removed 1 small red bell pepper -- cut lengthwise 1 small green bell pepper -- cut lengthwise 1 medium onion -- halved and sliced 1/3 cup water 8 large eggs -- lightly beaten Thousand island salad dressing -- or dressing of choic 1. In salad bowl, toss tomatoes and mixed salad greens; set aside. Place rolls on large serving plate. In large, nonstick skillet over high heat, crumble sausage; cook 3 minutes, stirring constantly, until browned all over (sausage will be slightly undercooked). Remove to plate. 2. To drippings in skillet, add bell peppers and onion; cook over high heat 1 minute, stirring constantly. Add water; cover with lid; cook 3 minutes, until vegetables soften. Add sausage; cook, uncovered 2 to 3 minutes, until sausage is fully cooked and water has evaporated. transfer mixture to bowl; cover with foil to keep warm. 3. In same skillet, using wooden spoon, cook eggs over medium-high heat 1 to 2 minutes, stirring constantly, until set to desired doneness. divide scrambled eggs amon rolls. spoon sausage mixture over top of earc. Serve sandwiches with salad; pass dressing at table. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Baked Drumfish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds black drum fillets -- or other fish -- fillets 2 teaspoons lemon juice 1 dash pepper 6 slices bacon -- chopped 1/2 cup soft bread crumbs 2 tablespoons chopped parsley 3/4 cup thinly sliced onion 2 tablespoons bacon fat Skin fillets and place in a single layer in a greased baking dish, 12x8x2 inches. Sprinkle with lemon juice and pepper. Fry bacon until crisp. Remove bacon from fat. Add to bread crumbs and parsley. Cook onion in bacon fat until tender. Spread onion over fish. Sprinkle crumb mixture over top of onion. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Baked Fish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Savory crunch -- see recipe 1 large onion -- thinly sliced and -- separated into -- rings 1/4 cup margarine or butter -- melted 1 package individually frozen cod fillets -- (12 oz.) 1 tablespoon lemon juice Heat oven to 400 degrees. Prepare Savory Crunch. Arrange onion rings in ungreased square 8" baking dish; drizzle with margarine. Arrange fish on onions; drizzle with lemon juice. Sprinkle Savory Crunch evenly over fish. Bake uncovered until fish flakes easily with fork, about 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Lemon Vegetables Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon -- cooked and -- crumbled, reserving -- 1/4 cup drippings 1 pound carrots -- pared and sliced 1 medium head cauliflower -- core removed 1 cup finely chopped onion 1/2 cup ReaLemon Juice from concentrate 1/2 cup water 4 teaspoons sugar 1 teaspoon salt 1 teaspoon thyme leaves Chopped parsley In large saucepan, cook carrots and cauliflower in water until tender. Meanwhile, in medium skillet cook onion in drippings. Add remaining ingredients except bacon and parsley; bring to a boil. Drain vegetables; arrange in serving dish. Pour warm sauce over vegetables. Garnish with bacon and parsley. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Pot Roast Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 3 1/2 pounds beef round -- or chuck pot roast, -- up to 4 1 can cream of mushroom soup -- (10 3/4 oz.) 1 Pouch Campbell's Dry Onion Soup and -- Recipe Mix 1 1/4 cups water 6 medium potatoes -- quartered 6 Carrots -- cut into 2" pieces 2 tablespoons all-purpose flour In 6 quart saucepot, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook 2 hours. Add vegetables. Cover; cook 45 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables. Stir together flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Sea Crepes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Dill crepes -- see recipe 3 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup diced celery 1 can salmon -- or tuna (6 1/2 to 7 -- 3/4 oz) 1 can chopped mushrooms -- (2 to 2 1/2 oz.) 1 can condensed cream of celery soup -- undiluted and -- divided (10 3/4 -- oz.) 1/4 teaspoon salt 1 dash pepper 6 Hard cooked eggs -- chopped 1/4 cup grated Parmesan cheese Hard Cooked egg slices -- optional Dill weed -- optional In large skillet over medium heat, cook onion, green pepper and celery in butter until tender but not brown, about 5 to 7 minutes. Drain salmon and mushrooms, reserving 1/4 cup liquid. Flake salmon. Stir salmon, mushrooms, 1/2 can soup, salt and pepper into vegetables until well combined. Fold in eggs. Spoon about 1/3 cup mixture down center of each crepe. Roll and place seam-side down in greased 13x9x2 inch baking dish or pan. Combine remaining 1/2 can soup with 1/4 cup reserved mushroom and salmon liquid. Pour sauce over crepes. Sprinkle with cheese. Bake in preheated 350 degree oven 30 minutes or until. golden brown and bubbly. Garnish with egg slices and dill weed, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scallop Boats Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Potatoes Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sea scallops -- fresh or frozen 5 large baking potatoes -- up to 6 4 tablespoons butter or margarine 2 teaspoons minced onion Salt to taste 1 teaspoon dry mustard 1/8 teaspoon Worcestershire sauce 1/4 cup milk 1/4 cup scallop broth 1 package frozen green peas -- cooked (10 oz.) Defrost scallops, if frozen. Cover with boiling salted water; simmer 12 - 15 minutes; drain, cool, halve; save broth. Rub potatoes with a little butter; bake at 450 degrees for 50 to 60 minutes. Cut in halves lengthwise; remove pulp, leaving just enough to keep shells firm. Puree pulp with blender or put through a food mill or sieve. Add butter or margarine, onion, salt, mustard, Worcestershire sauce, and enough milk and scallop broth to form a fairly stiff mixture. Stir in scallops and peas. Heap into potato shells. Heat at 350 degrees to serving temperature. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scalloped Eggplant Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant 1/2 cup water 1/4 cup butter 1/2 cup bread crumbs 1/2 tablespoon salt 1/8 tablespoon pepper 1/2 tablespoon onion 2 Eggs -- well beaten Peel and chop eggplant. Cook in water till tender. Drain. Add melted butter, soft bread crumbs, eggs, and seasoning. Pour in buttered casserole dish, sprinkle with buttered bread crumbs. NOTE: May use crackers or stuffing mix instead of bread crumbs. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scalloped Potatoes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes 1 onion -- chopped 2 tablespoons flour salt and pepper -- to taste 4 tablespoons butter Milk Pare potatoes, cut thin slices, place in greased baking dish, in 3 layers, sprinkle each layer with salt and pepper, onions and flour, dotting with butter, add milk till it can be seen between slices of potatoes, cover bake until tender, remove cover last 15 inutes to brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scandinavian Lingonberry Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Betty Crocker Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Betty Crocker SuperMoist white cake mix 1 envelope whipped topping mix -- (1.5 oz.) 1/3 cup milk 3/4 cup Betty Crocker Creamy Deluxe vanilla -- ready-to-spread frosting 1 jar lingonberries -- (14 oz.) Bake cake mix in 2 round pans, 1x1 1/2", as directed on package. Cool 10 minutes. Remove from pans; cool cake completely on wire rack. Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.) Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes. Beat in frosting on high speed until smooth and thick, about 1 minute. Spread each layer with 1/4 of the frosting mixture. Spoon 1/4 of the lingonberries over each layer. Swirl relish into frosting mixture; stack layers. Refrigerate 1 to 2 hours before serving. Refrigerate any remaining cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Schezuan Skillet Dinner-Walnuts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup tomato juice 2 tablespoons dry sherry 3 tablespoons soy sauce 4 cups sliced onions 2 cups thinly sliced celery 2 cups cooked turkey meat -- in bite-size cubes 1 teaspoon arrowroot 1 cup cold water Liquid hot pepper sauce 1 tablespoon chopped fresh ginger root -- optional 15 Walnuts -- halved Combine tomato juice, Sherry, soy sauce, onions, celery and turkey in skillet over moderate heat; cook till vegetables are tender crunchy, about 6 minutes. Combine arrowroot and cold water; stir into skillet until sauce thickens and clears. Add several drop of hot pepper sauce to taste - dish should be hot and spicy. At the last minute stir in ginger and walnuts; serve. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sea Breeze Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 slices white bread -- toasted 1/2 cup tartar sauce 12 sprigs watercress -- or 12 lettuce -- leaves 25 pieces boned skinned pickled herring -- drained, up to 30 1/2 cup flaked crabmeat -- fresh or canned 2 Tomatoes 12 Ripe olives 6 Sweet pickles 6 sprigs parsley Spread toast with tartar sauce. On 6 slices, place a spring of watercress or lettuce leaf and 4 to 5 pieces herring. Cover with second slice of toast. Place second sprig of watercress or lettuce leaf, and 1 1/2 Tbsp. crabmeat on second slice. Cut 1 tomato into 6 slices, and place one slice on each sandwich. Close sandwiches with remaining toast slices, spread side down. Cut remaining tomato into 6 wedges. Garnish each sandwich with tomato wedge, ripe olives, sweet pickle and parsley. Makes 6 sandwiches. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seafood Cakes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna in water -- drained (12 1/2 -- oz.) 1/2 cup Miracle Whip or Miracle Whip Light -- dressing 1/4 cup Dijon mustard 1/4 cup chopped celery 1/4 cup chopped green onions 1/4 cup chopped green peppers 1 jar chopped pimiento -- drained (2 oz.) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/4 cups dry bread crumbs -- divided Oil Mix tuna, mustard, vegetables, pimiento, seasoning and 1/2 cup of the bread crumbs. Shape mixture into 15 (2") balls. Roll in remaining 3/4 cup bread crumbs, coating well. Flatten balls into small patties. Refrigerate 30 minutes. Heat 1/2 cup oil in large skillet over medium-high heat. Add tuna patties. Cook 5 minutes on each side or until golden brown, adding additional oil as needed. Remove from skillet; drain on paper towels. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seafood Storage: Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Guides & Tips Seafoods Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** SEAFOOD HINTS Storage of fresh fish - Because fish, like many other food products, will spoil easily if not handled with care, certain procedures must be followed. 1. Wash the fish under cold running water and dry with absorbent paper toweling. 2. Wrap the fish in a moisture-proof, vapor-proof paper; or place in an airtight, rigid container. 3. Store in the refrigerator at 35 degrees to 40 degrees, until removed for cooking. By following these procedures, the fish will retain a maximal moisture level and the odor of the fish will not be transferred to other refrigerator foods. Storage of frozen fish - Commercially packaged, frozen fish should remain in the unopened package and stored in a freezer which maintains 0 degrees. When fish is to frozen, it should be wrapped in freezer paper, or sealed in freezer containers. Do not freeze fish which has been wrapped only in wax paper, parchment paper, or polyethylene materials. When fish taws, it should be cooked immediately; never refreeze fish. Thawing of frozen fish - Frozen fish should be thawed in the refrigerator at 35 to 40 degrees. The fish should be held at this temperature only long enough to permit ease of preparation. It takes about 24 hours to thaw a 1 Lb. package in this manner. If a quicker method is necessary, the fish (still wrapped in the moisture-proof, vapor-proof paper) may be held under cold running water. Allow one to two hours for thawing a 1 Lb. package in this way. FAT & LEAN FISH COOKING SUGGESTIONS: For best results in preparing a fresh fish, it is desirable to know whether it is fat or lean. Both can be cooked by a basic method but lean fish requires more added fat during cooking to keep them moist and flavorful. Fatty fish are those containing more than 5% fat. Examples are catfish, mackerel, and pompano. Lean fish contain less than 5% fat. Examples are red snapper, flounder, and sea trout. FISH CUTS AND THEIR SPECIAL USES: Whole or round fish are those marketed just as they come from the water. Before cooking, they must be eviscerated and scaled; usually the heat, tail, and fins are also removed. Drawn fish are marketed with only the entrails removed. Before cooking, the head, scales, and fins are usually removed. Dressed or pan-dressed fish are eviscerated and scaled; usually with the head, tail, and fins removed. This form is ready for cooking as purchased. Steaks are cross-section cuts from larger dressed fish. They are ready to cook as purchased. Fillets are the sides of the fish, cut lengthwise away from the backbone. They are ready to cook as purchased. Canned fish include many varieties of both fish and shellfish. They are ready to use as purchased. Shellfish. Some are marketed alive. Others market form, depending on the variety, include the following: 1. In Shell - Hard and soft blue crabs, lobsters, clams and oysters should be alive if bought fresh in the shell. Edible portion varies widely. Crabs and lobsters also may be cooked in the shell before marketing. 2. Shucked - clam, oyster and scallop meats after the shell is removed. This form is 100% edible. 3. Headless - Usually only the tail part of shrimp is marketed. It is about 85% edible. 4. Cooked meat - The edible portion is picked from cooked shellfish. Crab and some shrimp may be purchased in this manner in containers. It is usually 100% edible. HOW MUCH TO BUY: A serving is generally 1/3 to 1/2 Lb. of edible fish. Therefore, for whole fish allow about 1 Lb. per person. For dressed fish allow 1/2 Lb. per person or 3 Lbs. for six people. For steaks, fillets, or sticks, allow 1/3 Lb. per person. HOW TO KNOW GOOD FISH: In selecting whole, fresh fish look for bright clear, bulging eyes; reddish-pink gills; bright colored scales adhering tightly to the skin; and elastic fresh, springing back when pressed. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sensational Double Layer Pumpkin Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cream cheese -- softened 1 cup + 1 Tbsp. cold half and half or milk 1 tablespoon sugar 1 1/2 cups thawed cool whip 1 Keebler ready crust -- graham cracker pie -- crust 2 packages jello vanilla instant pudding and pie -- (4 serving each) -- filling 1 can pumpkin -- (16 oz.) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Mix cream cheese, 1 Tbsp. half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seven Minute Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg whites -- unbeaten 1 1/2 cups sugar 5 tablespoons water 1 1/2 teaspoons light corn syrup 1 teaspoon vanilla Put egg whites, sugar, water and corn syrup in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes or until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shirley's Beef Burgundy Recipe By : Shirley Tremble, Ft. Myers, FL Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound sliced mushrooms 1/4 cup melted butter 3 slices bacon -- cut in pieces 2 pounds beef roast -- cut in 1 1/2" cubes 1 1/2 cups red wine 2 beef bouillon cubes 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon ground thyme 1 small bay leaf 1/2 pound small whole onions Saute mushrooms in butter, remove and saute bacon, remove bacon and add beef. Brown well, sprinkle in flour, garlic, onions, bouillon cubes, wine, sugar, salt, spices and cover. Simmer 2 hours. Add bacon and mushrooms and simmer another hour. Serve over hot rice or noodles. - - - - - - - - - - - - - - - - - - NOTES : Very Good * Exported from MasterCook * Shirlie's Cheese Ball Recipe By : Shirlie Tremble Serving Size : 1 Preparation Time :0:00 Categories : Cheese Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cheese spread 1 pound cheddar cheese 8 ounces cream cheese 4 cloves garlic -- minced 1/2 cup chopped pecans -- or walnuts minced nuts paprika Mix cheeses together, mix in garlic and nuts. Chill serveral hours. Roll into ball and roll in minced nuts, sprinkle with Paparkia. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shirlie's Pound Cake (corrected) Recipe By : Shirlie Tremble Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sticks butter 1 box confectioner's sugar -- (1-pound) 1 box self-rising flour -- sugar box 6 eggs 1 cup milk 1 teaspoon vanilla Have butter and eggs at rom temp. Mix sugar and butter until well blended, add eggs, one at a time, blend in flour and milk slowly, alternating. Add vanillia. preheat oven to 350 degrees. Pour ingredients in lightly greased tube pan, bound on counter top to settle batter 3 or 4 times.. Bake approximate 1 hour and 15 minutes. Do not open oven door for 1 hour, at 1 hour check cake, if not done bake an additional 15 minutes or until tooth pick comes out clean Notes: A family friend of many years. very good cake. She would make this when I came home for a visit from overseas. . - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shirlie's Pound Cake Icing Recipe By : shirlie Tremble Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box confectioner's sugar 1 stick butter 8 ounces cream cheese 1 teaspoon vanilla Coconut -- to taste Blend all ingredients together and pour over cake. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shoepeg Corn Salad Recipe By : Ann Maxwell Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Lesure peas -- drained 1 can Shoepeg corn -- drained 1 can French style green beans -- drained 1 cup sugar 3/4 cup vinegar 1/4 cup oil 1 Onion -- chopped 1 Green pepper -- chopped In saucepan mix sugar and vinegar, bring to boil then cool. Mix vegetables, onion and green peppers together. Pour vinegar mixture over vegetables. Stir well. Chill Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp A La Creole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1 Green pepper -- finely chopped 4 tablespoons salad or olive oil 2 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon oregano 1/4 teaspoon garlic salt -- optional 1 can solid-pack tomatoes -- cut up (14 1/2 oz.) 1 can tomato sauce -- (8 oz.) 1 cup raw regular rice 1 package frozen -- deveined medium -- shrimp, uncooked (7 -- oz.) Saut‚ onion and green pepper in oil until tender. Sprinkle with flour, stir until blended. Add seasonings, tomatoes and tomato sauce. Cook over low heat about 30 minutes, stirring occasionally. Meanwhile. Cook rice and shrimp according to directions on packages. Reserve 8 of the cooked shrimp. Chop remainder. Add to sauce. Arrange hot cooked rice on one side of serving dish. Fill other half with shrimp sauce. Garnish with remaining whole shrimp. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp And Rice Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Rice Salads & Salad Dressings Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Jumbo shrimp -- cooked and diced 3 cups rice -- cooked 2/3 cup celery -- finely chopped 1/4 cup green peppers -- finely chopped 8 ounces Sliced water chestnuts -- cut into halves 10 ounces Frozen small green peas 1 cup mayonnaise 4 teaspoons soy sauce 1/2 teaspoon curry powder -- optional Prepare first five ingredients. Combine with water chestnuts and thawed peas. Mix mayonnaise, soy sauce and curry powder. Stir into other mixture. Chill. Serve on green leafy lettuce. Serves 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp And Scallops A La Leo Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces butter 1 clove garlic -- finely chopped 1/2 cup chopped scallions 1 pound raw medium-size shrimp -- peeled & deveined 1 pound raw bay scallops 1 pound white mushrooms -- washed with lemon -- and water 1 lemon -- juice of 4 ounces dry vermouth 1/2 teaspoon dill weed 1/8 teaspoon cayenne pepper 1 1/2 ounces brandy Melt butter in large skillet; add garlic, scallions, shrimp and scallops; sauté for 3 minutes. Add mushrooms and sauté for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Creole #1 Recipe By : Mrs. Van Felber, Plano, TX Serving Size : 4 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- cleaned and -- deveined 2 Onions -- finely chopped 2 Bell peppers -- finely chopped 6 cloves garlic -- pressed 4 stalks celery -- finely chopped 2 tablespoons cooking oil 1 can tomato sauce 1 teaspoon chili powder 1 tablespoon red hot sauce 1 tablespoon Worcestershire sauce Salt Red & black pepper -- to taste Heat oil in large skillet. Add finely chopped onions, bell peppers, celery and pressed garlic. Wilt ingredients and cook until clear. Add tomato sauce and seasoning. Let simmer 30 minutes. Add shrimp and cover with tight-fitting lid. Cook on low heat about 30 or 40 minutes or until shrimp are done. Serve over hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Creole #2 Recipe By : Diane Andrews of Plano, TX Serving Size : 10 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cup salad oil 1 cup chopped onion 1/2 cup chopped bell pepper 1 cup chopped celery -- optional 2 cloves garlic 3 pounds raw deveined shrimp 1 large can tomatoes 2 small cans tomato paste 3 teaspoons salt 1/4 teaspoon cayenne pepper -- or to taste 2 tablespoons chopped parsley 2 tablespoons chopped green onion tops Brown flour and oil together over low flame, stirring constantly. When mixture is medium to dark brown color add onions, celery, bell peppers and garlic; cook until soft. Add tomatoes and tomato paste; mix well and cook about 5 minutes then add 6 cups water. Let simmer about 1 hour. Meanwhile, arrange shrimp on waxed paper and sprinkle with cayenne pepper. Add shrimp to tomato mixture; cook 15 minutes. Add parsley and onion tops 5 minutes before serving. Serve over hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Creole #3 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound raw -- peeled and cleaned -- shrimp, fresh or -- frozen 1/4 cup flour 1/3 cup melted fat or oil 1 cup hot water 1 can tomato sauce -- (8 oz.) 1/2 cup chopped green onions and tops 1/2 cup chopped parsley 1/4 cup chopped green pepper 4 small clov garlic -- finely chopped 1 1/2 teaspoons salt 1/2 teaspoon crushed whole thyme 1 dash cayenne pepper 2 whole bay leaves 1 Lemon slice 2 cups rice Thaw frozen shrimp. Cut large shrimp in half. Blend flour into fat and brown, stirring constantly. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients except rice. Cover and simmer 20 minutes. Remove bay leaves. Serve over rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Dip #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can shrimps -- about 4 oz. 1 cup commercial sour cream 1 tablespoon horseradish 1 teaspoon lemon juice Mash deveined shrimps with a fork. Add other ingredients and mix until well combined. Chill and serve with potato chips or crisp crackers. Makes about 1 3/4 cups. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Hurry Curry Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds raw -- peeled, cleaned -- shrimp, fresh or -- frozen 1 can frozen cream of shrimp soup -- (10 oz.) 2 tablespoons butter or margarine 1 can condensed cream of mushroom soup -- (10 1/2 oz.) 3/4 cup sour cream 1 1/2 teaspoons curry powder 2 tablespoons chopped parsley Rice -- toast points or -- patty shells Thaw frozen shrimp and soup. Melt butter in a 10" fry pan. Add shrimp and cook over low heat for 3 to 5 minutes, stirring frequently. Add the soups and stir until thoroughly blended. Stir in cream, curry powder and parsley. Heat. Serve over hot, fluffy rice; toast points, or in patty shells. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Italiano Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Shrimp Italian Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- melted 1/4 cup olive oil 1 tablespoon lemon juice 3 cloves garlic -- minced 1 1/8 pounds jumbo shrimp 2 tablespoons fresh parsley -- finely chopped Combine butter, oil, lemon juice and garlic. Place shrimp inn bottom of a glass baking dish; pour butter mixture over top. Marinate for 2 hours. Preheat oven to 450 degrees. Bake marinated shrimp for 10 minutes. Remove shrimp to serving platter and sprinkle with parsley. Serves 3 - 4. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Oleans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 medium onion -- thinly sliced 1 clove garlic -- crushed 1 can cream of mushroom soup -- (10 3/4 oz.) 1 cup sour cream 1/4 cup catsup 1 can broiled -- sliced mushrooms, -- drained (4 oz.) 2 cups cooked -- peeled shrimp Cooked rice Melt butter in chafing dish or skillet. Add onion and garlic, cooking until tender but not brown. Combine soup, sour cream, and catsup and stir into onions. Add mushrooms and shrimp. Cook over low heat only until mixture is thoroughly heated. Serve over fluffy hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Oriental Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chicken broth 1 tablespoon cornstarch 1/4 cup soy sauce 2 tablespoons peanut oil 1 clove garlic -- minced 1 teaspoon gingerroot -- grated 1 cup cauliflower -- thinly sliced 2 medium carrots -- thinly sliced 2 cups cabbage -- shredded 6 ounces frozen pea pods 1 cup mushrooms -- sliced 1 cup fresh bean sprouts 1 tablespoon peanut oil 1 tablespoon sesame oil 1 pound jumbo shrimp -- cut in two Blend broth into cornstarch; stir in soy sauce and set aside. Add the 2 Tbsp. of peanut oil to wok and preheat over high heat. Stir-fry garlic and gingerroot in oil for 30 seconds. Add cauliflower and carrots; stir-fry 3 minutes. Add cabbage, pea pods, mushrooms, and bean sprouts; stir-fry 2 minutes only. Remove vegetables to bowl. Add the 1 Tbsp. peanut oil and sesame oil to wok and heat. Add shrimp; stir-fry 7 - 8 minutes or until shrimp are done. Remove shrimp. Stir broth mixture and add to wok. Cook and stir until thickened and bubbly. Stir in shrimp and vegetables; cover and cook 1 minute only. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Quiche Recipe By : Julia Child Serving Size : 6 Preparation Time :0:00 Categories : Quiches Cookbooks, News, Or Mags Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked shelled shrimp 2 tablespoons butter Salt Pepper 1 pinch tarragon 1/4 cup dry white vermouth Custard: 3 "large" eggs -- blended with enough -- milk or cream to -- make 1 1/2 cups in -- all 3 tablespoons grated Swiss cheese 1 Prebaked shell Saute the shrimp with the butter and seasoning for 1 minute. Add the vermouth and boil for 1/2 minute. Strew shrimp in pie shell. Pour custard into 1/8" of rim of shell. Sprinkle on cheese. Bake 30 - 35 minutes at 375 degrees, or until puffed and browned. VARIATION: Can substitute crab and lobster for the shrimp. MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Stroganoff Recipe By : Southeren Living, April 1979 Serving Size : 2 Preparation Time :0:00 Categories : Shrimp Southern Living Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- minced 1 clove garlic -- minced 1/4 cup green pepper -- minced 1 cup mushrooms -- thinly sliced 2 tablespoons minced parsley 1/4 cup melted butter 1/4 cup all-purpose flour 1 cup beef bouillon 1 teaspoon salt 1/2 teaspoon freshly ground pepper 6 drops hot sauce 2 cups medium shrimp -- peeled and deveined 3/4 cup sour cream Hot cooked noodles Saute onion, garlic, green pepper, mushrooms and parsley in butter until tender; blend in flour, and cook 1 minute. Gradually add bouillon; cook over medium heat, stirring constantly, until thickened. stir in salt, pepper, and hot sauce, mixing well. Add shrimp and simmer 10 minutes, stirring occasionaly. Stir in sour cream; cook over low heat, stirring constantly, until thoroughly heated. Serve over hot cooked noodles. Mrs. Micheal Champagne, Covington, Louisiana; southeren Living, April 1979. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Talk Recipe By : Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Guides & Tips Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** By Julia Child Shrimp are exceptionally perishable, and because of this, many packers use a chemical called tripolyphosphate to keep them firm and white. But when they use too much, the shrimp take on an unpleasant cleaning-fluid odor and taste. Read the package label! When buying frozen shrimp, you will have the best luck, I think, if you choose them raw in the shell. If your market has thawed the shrimp, give your purchase a serious sniff before leaving the premises; keep them on ice, and use them at once. Top-quality frozen shrimp (and we've had some that were excellent) should not only smell sweet and fresh, they should also be beautifully tender to eat, especially when broiled with bacon. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Side Dish Dressing Recipe By : Mary McKinnon, S.C. Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can english peas -- drained 1 can mushrooms 1 can waterchestnuts 2 stalks celery 1 medium onion dash accent® seasoning mix 2 cups Peperridge frarm dressing 3 sticks butter Saute the celery and onions in 2 sticks butter. Darain juice off mushrooms and mix with 1 tablespoon flour. Slice waterchestnuts, mix dressing mix according to directions on back of package using 2 cups dressing. Line bottom of cassarole dish with half of the dressing and pour rest of the ingredients in and finish off with remaining dressing on top., heat in 350 degree oven till good and warm. (HOT) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simon & Garfunkel Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breasts salt and pepper 1 cup butter 8 slices mozzarella cheese 2 tablespoons chopped parsley 1/4 teaspoon sage 1/4 teaspoon rosemary 1/4 teaspoon thyme 1/2 cup flour 1 egg -- beaten 1/2 cup dry bread crumbs 3/4 cup white wine Turn the chicken breasts smooth side down and sprinkle up side with a little salt and pepper. Dot each breast with about a te of butter. place a slice of mozzarella cheese on each piece of chicken and rool up jellyroll fashion. Secure well with wooden toothpicks. Melt the rest of the butter and add the parsley, sage, rosemary and thyme. Roll the chicken rolls in the flour, then in the beaten egg, then in the dry bread crums. place side by side in a baking dish. pour melted butter and spices over the chicken. Bake at 350 degrees for 30 minutes. Pour the wine over the chicken and return to the 350 degree oven for 30 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Six Layer Dinner Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups potatoes -- diced 1 pound hamburger 1 cup diced onion 1 can tomato soup 2 cups water 1 cup diced carrot salt and pepper -- to taste Spread layers of vegetables potatoes and meat in baking dish in order given. Season each layer. Mix water with soup and pour over all. Bake in 350 degrees oven for about 1 1/2 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skewered Baby Beef And Mushrooms Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beef round -- cut 1/4" thick 1 clove garlic -- mashed 1 tablespoon minced onion 1 1/2 tablespoons A-1 sauce 1 teaspoon worcestershire sauce 2/3 cup catsup 1 dash pepper 1/4 teaspoon salt 3 tablespoons sherry 12 Squares green pepper -- 1 1/2" x 1 1/2" 12 slices onion -- 1/4" thick or cut -- in wedges 36 Mushroom crowns -- fresh or canned Cut meat in 1 1/2" squares. (There should be 36.) Add to sauce made by mixing next 8 ingredients; stir; let stand for several hours. Parboil green pepper, onion and fresh mushrooms separately in small amounts of lightly salted water; drain. On 6 skewers, string meat and vegetables, beginning and ending each skewer with green pepper. Broil slowly until browned on all sides. Serve on beds of hot cooked rice with a hot green vegetable and garnish of tomato wedges (or tiny cherry tomatoes) and parsley. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skewered Shrimp Recipe By : Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Shrimp Cookbooks, News, Or Mags Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 Raw large shrimp 1/3 cup olive oil Salt Pepper 1 drop hot pepper sauce 1 drop soy sauce 1/2 teaspoon thyme -- dill or tarragon 30 Wooden skewers -- pointed (7-8 inches -- long) 15 Strips bacon 2 quarts water Fold shrimp gently in a mixing bowl with olive oil, a sprinkle of salt and pepper, with drops of hot pepper sauce and soy sauce and, if you wish one of the spices (thyme, dill or tarragon). Let steep 20 minutes. Meanwhile, soak pointed wooden skewers in cold water (to keep then from burning). Cut bacon in half crosswise; drop then in water and blanch (boil slowly) for 5 minutes, then drain, rinse and dry them. Skewing. Push the sharp end of a skewer through one end of a piece of bacon, then the large end of a shrimp, the middle part of a bacon strip, the tail of the shrimp and bacon end. Keep in plastic on ice until cooking. Barbecuing or broiling. Barbecue bacon-side down first, then bacon-side up a minute or so on each side. Or Broil bacon-side up first, then bacon-side down - a minute or so on each side close under the hot broiler element. Serve at once. MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skillet Beef And Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salad oil 1 medium onion -- chopped 1 medium green pepper -- chopped, optional 1 pound extra-lean ground beef 1 cup enriched regular long-grain rice 1 can kidney beans -- (16 oz.) 1 can tomatoes -- (16 oz.) 1 teaspoon salt In large skillet over medium heat, in hot oil, cook onion and pepper, 5 minutes or until tender. Add ground beef and cook until browned, stirring occasionally. Stir in remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skillet Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 1/2 teaspoons cinnamon 1 teaspoon salt 1/4 cup butter 1 can evaporated milk -- (13 oz.) 2 cups chocolate chips 1 cup 3 Minute Brand Oats 1/2 cup chopped nuts 1/2 cup flaked coconut 1 teaspoon vanilla Combine sugar, cinnamon, salt, butter and milk in an electric skillet. Bring to a boil and boil for 7 minutes, stirring constantly. Turn heat off. Blend in remaining ingredients. Spread in a buttered 15x11 inch jelly roll pan. Chill and cut into squares. Yield: 3 1/4 Lbs. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skillet Spaghetti Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Pasta & Couscous Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 3/4 cup chopped onions 1/3 cup chopped green pepper 1 clove garlic -- minced 1 tablespoon shortening 2 teaspoons salt 4 cups water 1/2 pound spaghetti -- broken into 2" -- pieces 1 can tomatoes -- cut into bite-size -- pieces (1 Lb.) 3/4 cup Heinz Tomato Ketchup In Dutch oven or large deep skillet, brown first 4 ingredients in shortening. Sprinkle with salt; stir in water. Bring mixture to a boil; add spaghetti. Cook, uncovered, 12 - 15 minutes or until spaghetti is tender. Stir in tomatoes and ketchup; simmer about 10 minutes to blend flavors. Serve with Parmesan cheese, if desired. Makes 6 - 8 servings Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skillet Squash AuGratin Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 4 cups slliced zucchini -- or other squash 1 medium onion -- sliced 1 teaspoon salt dash pepper 2 tomatoes -- peeled and sliced 1/2 cup grated cheddar cheese soy sauce -- optional Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes. cook, covered, for 10 to 15 minutes or until squash is tender. Sprinkle with cheese and soy sauce. 4 to 6 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sloppy Joes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 tablespoon cooking oil 1/2 cup chopped onion 2 tablespoons chopped sweet green pepper 2 cups tomato sauce 1 1/4 teaspoons salt 8 Hamburger buns Brown beef in oil, when meat is al ost brown add onion and peppers and finish browning. Add tomato sauce and salt and simmer 20 to 30 minutes, until thick. Split and toast buns. Serve hamburger mixture on hot toasted buns. - - - - - - - - - - - - - - - - - - Serving Ideas : dill pickles and potato chips * Exported from MasterCook * Smoked Pork Butt, Carrots & Cabbage Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pork & Ham Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 pounds boneless pork shoulder butt -- smoked 4 whole black peppercorns 2 whole cloves 1 bay leaf 1/2 cup apricot preserves ***Butter Carrots*** 4 large carrots -- pared and cut on -- diagonal into 1/8" -- thick slices 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons butter or margarine ***Butter cabbage*** 2 1/4 teaspoons salt 3 quarts shredded cabbage 1/4 cup butter 1 tablespoon cider vinegar 1/4 teaspoon pepper Remove wrapping from pork butt. Place butt in 6 quart kettle or Dutch oven. Cover with water. Add pepper corns, cloves and bay leaf, bring to boil, reduce heat and simmer 1 hour and 45 minutes (45 minutes per pound) or until pork is fork tender. Remove from heat, let meat cool in water 2 hours. Preheat oven to 375 degrees. Remove meat from cooking liquid and place in shallow roasting pan. Spread apricot preseres on top. Bake uncovered 40 minutes. Meanwhile prepare buttered carrots in 1 inch boiling water. Cook carrots with 1/2 teaspoon salt and the sugar 10 minutes, or until tender. Drain, add 2 tablespoons butter, cover and keep warm. Also prepare butter cabbage, in 1 quart boiling water with 1 teaspoon salt cook cabbage 5 minutes, or until just tneder. Drain well, toss with butter, vinegar remaining salt and pepper. To serve, arrage cabbage in center of large platter, cut pork butt in 1" slices and place on cabbage. Arrange carrots around edge of platter. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Salmon Rolls Recipe By : The Army Times Magazine/Nov. 13, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Family & Friends Appetizers & Hors d'Oeuvres Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 3 tablespoons sour cream -- or yogurt 1/2 pound smoked salmon -- thinly sliced 2 ounces red caviar Blend softened cream cheese with sour cream. Gently fold in caviar and spread salmon slices with the mixture. Roll up and cut into 1 1/2 inch lengths. Served chilled. Yield; Servies 10 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Tomatoes Recipe By : The Army Times Magazine/ Nov. 13, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Family & Friends Appetizers & Hors d'Oeuvres Seafoods Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 ounces smoked oysters -- canned 1 pint cherry tomato, whole parlsey -- or salad greens Spear a moked oyster with a toothpick; add a cherry tomato. Repeat until all tomatoes and oysers have been used. Serve on a bed of parsley or salad greensm such as romaine. Yeild: Serves 10. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smooth 'n Creamy Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package instant pudding and pie filling -- any flavor (4 -- serving size) 1/4 cup confectioners sugar 1 cup cold milk 3 1/2 cups Birds Eye Cool Whip -- thawed Combine pudding mix, sugar and milk in small bowl. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9" layers. NOTE: Store frosted cake in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snack Sandwiches Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Appetizers & Hors d'Oeuvres Pitas & Sandwiches Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lemon-Dill spread -- see recipe 24 slices rye bread 24 slices cucumber -- thinly sliced Spread 1 tablespoon Lemon-Dill spread on each slice of rye bread. Top with cucumber. Makes 24 party sandwiches. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snacking Good Cookies Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups packed brown sugar 1 teaspoon soda 1 teaspoon salt 1 cup margarine or butter -- softened 2 teaspoons vanilla 2 Eggs 2 1/4 cups flour 2 cups 3 Minute Brand Quick Oats 1 cup semi-sweet chocolate chips 1/2 cup chopped nuts Heat oven to 350 degrees. Cream together first fine ingredients. Blend in eggs. Add flour, 1 cup at a time. Beat at medium speed until blended, about 1 to 2 minutes. Stir in oats, chips and nuts. Drop by teaspoonful onto ungreased baking sheets. Bake at 350 degrees for 10-15 minutes. Yield: 6 - 7 dozen Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snow Balls Recipe By : Carolyn Baber Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter 2 cups nuts 1 teaspoon vanilla 4 tablespoons sugar 2 cups self-rising flour 1 box confectioner's sugar -- 4X cream butter, sugar, flour and vanilla. Add nuts. Roll in balls. Bake at 300 egrees for 30 minutes. While still hot roll in 4X sugar. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snow Crab Hot Pot Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafoods Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds snow crab clusters 2 cups broccoli flowerettes 2 cups carrots -- cut in diagonal -- slices 8 Green onions -- cut into brushes, -- if desired 2 cans regular-strength chicken broth -- (14 1/2 oz. each) 2 cups water Creamy sauce -- see recipe Thaw crab if frozen. Cut into serving-size pieces; crack. Arrange crab and vegetables on large platter or serving bowl. Transfer broth to chafing dish; keep warm. Provide diners with long handled fondue forks or chop-sticks. Let each cook crab and vegetables in broth until crab is heated through and vegetables are cooked crisp-tender. Serve with Creamy Sauce and crusty French bread or rice. Cooking broth may be ladled into cups and served as a soup after crab and vegetables are cooked. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snow-Capped Lamb Chops Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Shoulder or round bone lamb chops -- 3/4" thick 2 tablespoons shortening Salt Pepper 1 can consomme -- (10 1/2 oz.) 1/2 teaspoon thyme 1/2 cup chopped celery 1/2 cup chopped green onions and tops 1 can mushroom stems and pieces -- (3 oz.) 3 tablespoons flour 1 tablespoon chopped parsley 1 cup sour cream Brown chops slowly on both sides in hot shortening. Season with salt and pepper. Drain off excess fat. Add consomme, thyme, celery and 1/4 cups of the onions. Cover, simmer for 45 minutes or until meat is tender. Remove chops. Drain mushrooms, reserving liquid. Stir mushroom liquid slowly into flour and blend. Gradually stir into consomme and juices in skillet. Cook, stirring until thickened. Stir in mushroom pieces and chopped parsley. Return chops to pan, top with sour cream and remaining chopped green onions. Cover and just heat through, about 3 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sock-It-To-Me Cake #1 Recipe By : Mrs. L. Crawford of Garland Serving Size : 1 Preparation Time :0:00 Categories : Cakes Dallas Times Herald Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1/4 teaspoon soda 1/4 teaspoon salt 2 cups sugar 2 sticks butter 1/2 pint sour cream 6 Eggs 1 teaspoon vanilla 3 tablespoons cinnamon 3 tablespoons brown sugar 1/2 cup chopped nuts Cream butter and sugar; add eggs, 1 at a time, creaming until mixture is light in color. Sift together flour, salt and soda; set aside. Add sour cream to creamed mixture. Add flour mixture and vanilla; mix well. Pour half of batter into greased and floured tube pan; sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter. Bake at 350 degrees 1 1/2 hours. Let stand in pan 3 minutes before removing. Mrs. L. Crawford of Garland Dallas Times Herald, Oct. 27, 1977 Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sock-It-To-Me Cake #2 Recipe By : Joyce LeLerran of Richardson Serving Size : 1 Preparation Time :0:00 Categories : Cakes Dallas Times Herald Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines butter cake mix 1 cup sour cream 1/2 cup Crisco oil 1/4 cup sugar 1/4 cup water 4 Eggs 1 cup chopped pecans 2 tablespoons brown sugar 2 teaspoons cinnamon Mix cake mix, sour cream, sugar, water and eggs. Beat 2 minutes. Pour 2/3 of batter into greased and floured 10" tube pan. Combine pecans, brown sugar and cinnamon. Sprinkle over batter. Spread remaining batter evenly over nut mixture. Bake at 375 degrees 45 to 55 minutes. Drizzle cake with glaze made from 1 cup sifted confectioners' sugar and 2 tablespoons milk. Joyce LeLerran of Richardson Dallas Times Herald, Oct. 27, 1977 Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Chocolate Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup confectioners sugar 1 Egg -- slightly beaten 1 Dash salt 2 ounces unsweetened chocolate 1/2 teaspoon vanilla Gradually add sugar to the slightly beaten egg. Beat until smooth and light. Add salt and melted chocolate, blending well. Add vanilla. Cool before spreading. This makes sufficient to cover tops and sides of an 8x8 inch loaf cake. Helpful kitchen hints. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sondra's Spaghetti Sauce Recipe By : Sondra Bailey Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound italian sausage 1/2 pound ground beef 1/2 teaspoon fennel seeds garlic Italian seasoning 2 large tomato sauce -- canned 2 cans tomato paste -- small cans 2 cups v-8® vegetable juice 1 1/2 cups chopped celery 1 large onion 1 large bell pepper 1 pound fresh mushrooms -- or more to taste dash hot chili powder Fry sausage and ground beef. Drain real good. In large pot mix all ingredients. Simmer over low heat about 4 hours. - - - - - - - - - - - - - - - - - - Serving Ideas : serve with spaghetti. NOTES : Very good. May use Rag8u sauce in palce of tomato sauce. * Exported from MasterCook * Sour Cream Cake #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box Duncan Hines Golden Butter Cake mix 1/2 cup sugar 1/2 cup oil 1 stick butter 4 Eggs 8 ounces sour cream 4 tablespoons brown sugar 2 teaspoons cinnamon 1/2 cup chopped nuts Mix together all ingredients except brown sugar, cinnamon and nuts. Mix brown sugar, cinnamon and nuts together, mix well. Whirl in dough before baking. Do not stir. Bake in a bunt or tube pan 45 minutes or 1 hour at 350 degrees Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Cake #2 Recipe By : Hugh Ann Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Eggs 1/2 pound butter -- softened 1 cup sour cream 3 cups sugar 3 cups flour 1/4 teaspoon soda 1 Pinch salt 1 1/2 teaspoons lemon extract 1 teaspoon vanilla 2 teaspoons cinnamon 2 teaspoons brown sugar Nut -- if desired Separate eggs and beat separately. Cream soft butter, sour cream, and sugar. Add egg yolks, vanilla and lemon extract. Sift flour, soda, and salt together. Add egg whites. mix well. Add butter mixture and flour mixture together. Pour 1/2 of batter in tube pan. Mix cinnamon, brown sugar and nuts together. Sprinkle on top of batter in tube pan. Pour remaining batter over top and bake at 350 degrees. Test for doneness. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 cups sugar 1 cup water 3/4 cup sour cream 1/4 cup shortening 1 1/4 teaspoons soda 1 teaspoon salt 1 teaspoon vanilla 1/2 teaspoon baking powder 2 Eggs 4 ounces melted unsweetened chocolate -- cool Sour Cream Chocolate Frosting -- see recipe Heat oven to 350 degrees. Grease and flour oblong pan, 13x9x2 inches, or two 9" or three 8" round layer pans. Measure all ingredients except frosting into large mixer bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until top springs back when touched lightly with finger. Cool. Frost with Sour Cream Chocolate frosting or other frosting of your choice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Chocolate Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter -- softened 3 ounces melted unsweetened chocolate -- cool 3 cups confectioners' sugar 1/2 cup sour cream 2 teaspoons vanilla Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Chocolate Layer Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cake flour 1 1/4 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup sour cream 1/2 cup butter or margarine -- softened 2 Eggs 2 ounces unsweetened chocolate -- melted and cooled 1/4 cup hot water 1 1/2 teaspoons vanilla Chocolate Cream Filling -- see recipe Chocolate and Cream-Cheese Frosting -- see recipe Chopped pecans In large bowl of mixer stir together flour, sugar, soda and salt. Add sour cream, butter and eggs. Beat at low speed just until blended. Then beat at medium speed 2 minutes, scraping bowl occasionally. At low speed stir in chocolate. Add water and beat at medium speed 2 minutes more, scraping bowl occasionally. Stir in vanilla. Pour into 2 greased and waxed-paper-lined 8" layer-cake pans. Bake in preheated 350 degree oven about 25 to 30 minutes or until pick inserted in center comes out clean. Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool. Fill layers with chocolate cream filling or your favorite. Frost top and sides with Chocolate and Cream-Cheese Frosting or your own favorite. Decorate with pecans. Makes 8 to 10 servings. NOTE: Cover and store any leftover cake with cream filling in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Coffee Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine 3 Eggs -- separated 1 cup sugar 1 cup sour cream 1 3/4 cups sifted flour 1 teaspoon baking soda 1 teaspoon baking powder TOPPING: 1/4 cup sugar 1/2 teaspoon cinnamon 1/2 cup chopped nuts Cream butter and sugar. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff; fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with a topping. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Corn Recipe By : Flordia Department of Agriculture and Consummer Services Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon 2 tablespoons chopped onions 2 tablespoons margarine 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon white pepper 1 cup sour cream 6 ears fresh corn 1 tablespoon chopped parsley Remove husks and silks from corn, rinse ears. Cut kernels from cor to measure 2 cups. Fry bacon; drain and crumble. Set aside. Saute onion in butter; blend in flour, salt and pepper. Gradually add sour cream, stirring until mixture is smooth. Heat just to boiling; add corn, and heat thoroughly (about 5 imuntes). Fold in half of bacon. Spoon into a greased 1 quart casserole; top with parsley and remaining bacon. Bake at 350 degrees for 25 to 30 minuttes. Serves 4 to 6 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 cup mayonnaise 2 teaspoons prepared mustard 1/2 cup catsup 2 teaspoons Worcestershire sauce 1/2 cup vinegar 1/2 teaspoon garlic salt 1 teaspoon dry horseradish 1 teaspoon sugar Combine ingredients thoroughly. Keep dressing covered in the refrigerator. Yield: approximately 2 1/2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Dumplings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dumpling & Toppings Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sour cream 1/4 cup milk 1 1/4 cups Bisquick baking mix Mix sour cream and milk in medium bowl until smooth. Mix in baking mix until soft dough forms. Drop by spoonfuls into chilies, stews, soups, etc. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Lentil And Egg Curry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breakfast & Brunch Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 1 large onion -- chopped 3 tablespoons butter Salt to taste 1 tablespoon curry powder -- up to 2 1/2 cup hot water 2 cups sour cream 6 Hard-cooked eggs -- quartered Soak lentils in water overnight. In a 2 1/2 quart saucepan, brown the onions in the butter. Add the salt, curry powder, and drained lentils. Cook for 10 minutes, stirring frequently. Add hot water and simmer until the water has been absorbed. Add some of the sour cream. Simmer gently until the lentils are as soft as mashed potatoes. Beat in the remainder of the sour cream. Fold in hard-cooked eggs. Serve over rice with condiments such as chopped peanuts, grated coconut, chutney, chopped tomato, and raisins. Makes 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 2 sticks margarine 6 Eggs -- separated 3 cups flour -- sifted 1 cup sour cream 1/4 teaspoon soda 1 teaspoon vanilla 1 teaspoon almond extract 2 teaspoons butter flavoring 1 teaspoon lemon extract Preheat oven to 350 degrees. Cream sugar and margarine until very creamy. Add egg yolks one at a time, beating well after each addition. Sift flour three times. Add soda to sour cream; stir well. Add flour and cream alternately to the sugar-margarine mixture. Blend well. Add vanilla, almond extract, butter flavoring and lemon extract. Beat egg whites until stiff, then fold into mixture. Pour into well greased, lightly floured stem pan (or loaf pan). Bake at 350 degrees for about 1 1/2 hours, or until toothpick inserted into center comes out clean. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Pound Cake #2 Recipe By : Geraldine Gilbert, Beech Island, SC Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 3 cups sugar 1 cup butter 7 eggs 8 ounces sour cream 1 teaspoon salt 1/4 teaspoon baking soda 2 teaspoons vanilla extract Mix sugar and criso well and add 1 egg at a time, beating after each egg. Sift flour and add rest of ingredients. Bake in 300 oven for 1 hour and 45 minutes or until done. Cool about 15 minutes. Use knife to go around inside of cake and outside of cake. turn out on plate, turn over on another plate. Very Good. Note: For Chocolate pound cake add 1 cup coco and 2 teaspoons baking powder. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Salad Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can crushed pineapple 1 Carton sour cream 1 can angel flake coconut 1 can mandarin orange segments 1 package marshmallows Combine all ingredients. The longer it set the better. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Stuffing Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Dressings & Stuffings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Chopped Celery 1/2 Cup Chopped Onions 1/4 Cup Fat -- melted 1/4 Cup Lemon -- peeled, diced 1 Quart Dry Bread Crumbs 1/2 Cup Sour Cream 2 Tablespoons Lemon Peel -- grated 1 Teaspoon Paprika 1 Teaspoon Salt Cook celery and onion in fat until tender. Combine all ingredients and mix thoroughly. Makes approximately 1 qt. stuffing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Twists Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Doughnuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Sour Cream 1 Package Active Dry Yeast 1/4 Cup Warm Water 2 Tablespoons Butter Or Margarine -- softened 3 Tablespoons Sugar 1 Teaspoon Salt 1 Egg 3 Cups Flour 2 Tablespoons Butter Or Margarine -- softened 1/3 Cup Packed Brown Sugar 1 Teaspoon Cinnamon Heat sour cream just to lukewarm. Dissolve yeast in warm water. Stir in sour cream, 2 Tbsp. butter, the granulated sugar, salt, egg and 1 cup of the flour. Beat until smooth. Mix in remaining flour until dough cleans side of bowl. Turn the dough onto lightly floured board and knead until smooth, about 10 minutes. Place in a greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when touched.) Punch down dough and roll into a rectangle, 24x6 inches. Brush with 2 tbsp. butter. Mix brown sugar and cinnamon and sprinkle over lengthwise half of rectangle. Fold other half onto sugared half. Cut into twenty-four 1" strips. Holding strips at each end, twist in opposite directions. Place 2" apart on greased baking sheet, pressing ends of twist on baking sheet. Cover and let rise until double, about 1 hour. Heat oven to 375 degrees. Bake 12 to 15 minutes or until golden brown. While warm frost with glaze. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream-Tomato Beef Stew Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds beef chuck steak -- cut into 2x1/2" -- strips 1 cup onion -- chopped 2 tablespoons vegetable oil 2 cups sliced mushrooms 1 can whole tomatoes -- (14 1/2 oz.) 1 can tomato paste -- (6 oz.) 1/2 cup water 1 tablespoon sugar 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon pepper 3/4 cup sour cream 2 tablespoons Bisquick baking mix 1/3 cup butter -- melted 1 cup sour cream Cook beef and onion in oil in Dutch oven until brown. Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour. Mix 3/4 cup sour cream and 2 Tbsp. baking mix; stir into stew. Heat to boiling. Mix remaining ingredients; beat 20 strokes. Drop by spoonfuls on stew. Bake at 450 degrees until brown, 10 minutes. 5 - 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Dough Hot Cakes #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot Cake & Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- STARTER: Old time recipe. 1/4 package granular dry yeast 1/4 cup luke warm water Flour Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and add enough flour (3/4 to 1 Cup unsifted) to make a running batter. Place in small crock or in large jar. Do not cover tightly. Just cover jar with a cloth or place a saucer over the top of the jar. Put in a warm place to sour. Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep the batter at the same consistency. You will then have a sour dough starter. For really good flavor, dough should be properly soured before using. Every time you use some of the starter again add water and flour. If you use only occasionally, you may store it in the refrigerator and feed it every week with flour and water. Never put any of the mixed batter into the starter. Keep it perfectly free from fat, egg or other leavening material. FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar Combine all ingredients. Bake on a greased griddle. These can be made on an ungreased griddle but in that case 1/4 Cup of melted fat must be added. To make thinner cake add more milk. Bake at 370 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough started 2 cups lukewarm water 2 1/2 cups sifted flour 1 Cup milk 3 tablespoons butter 3 tablespoons sugar 2 teaspoons salt 1 package active dry yeast 1/4 cup warm water 6 1/2 cups sifted flour 1 teaspoon baking soda Vegetable oil Measure starter into large bowl; add lukewarm water and 2 1/2 cups flour; mix well. Let stand, covered in warm place overnight. The next morning, heat milk then stir in butter, 2 Tbsp. sugar and 1 Tsp. salt. Cool to lukewarm. Sprinkle yeast over 1/4 Cup warm water. Let stand 5 minutes. Stir yeast into cooled milk mixture; add to starter mixture; beat with wooden spoon until well mixed. Beat in 2 cups flour until batter is smooth. Mix baking soda with remaining sugar and salt. Sift evenly over dough; stir gently to mix well. Let dough rise, covered in warm place until almost double in bulk, 30 to 40 minutes. Mix down dough; gradually beat in remaining flour until dough is stiff enough to clean sides of bowl. Knead dough about 5 minutes until smooth and elastic. Divide dough in half let rest, covered, 10 minutes. Grease bottom of two 9x5x3 inch loaf pans. Shape loaves and put in pans. Brush tops lightly with oil. Let rise about 1 hour until dough has risen to top of pans. Bake at 375 degrees for about 50 minutes. YIELD: 2 Loaves. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Guides & Tips Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** Sourdough bread contains slice of history: If you are a fan of sourdough bread, you can make it yourself. Sourdough bread dates back to rugged pioneer days in the sparsely settled west, when neither yeast nor baking powder were available to leaven bread and biscuits. The fermented "started" or "sponge" mixture of flour, salt and water which was used as leavening was guarded and prized. Sharing it was a supreme act of friendship. Adding yeast along with the sponge gave sourdough flavor, and you are more sure of getting the same results every time. Baking sourdough the first time takes preplaning, because you need to allow four or five days for the starter to ferment. You will end up with more starter than you need for this sourdough bread, so you don't have to start from scratch each time, if you want to make the bread on a regular basis. YOU REPLENISH YOUR supply by adding equal amounts of bread flour and water - about 1/2 cup of each and a teaspoon of sugar to your leftover starter. Keep this new batch in a warm spot for about 12 hours, until bubbles. Then it is ready to use again, or you can store it covered in the refrigerator for at least a week. You will need to let it warm up again for up to 12 hours to reactivate the fermentation. With some yeast in the dough, you will still get good bread, even if your starter varies from time to time. If clear liquid forms on the starter, just stir it up. As long as the starter has a yeasty, slightly sour smell, it is good. If it begins to smell like vinegar, discard it and start again. HIGH PROTEIN bread flour works best because it has strong gluten that gives big loaves the characteristic "chewy" texture, without being heavy and solid. Homemade sourdough made with bread flour also stays fresh loner than ordinary commercial loaves. This same recipe makes bread sticks and dinner rolls at a saving over buying these specialty products. They freeze well, so it pays to make up a whole recipe of 3 dozen rolls occasionally and thaw out what you need. BREAD BAKING TIPS: To replenish supply of starter, add 1/2 cup bread flour, 1/2 cup water and 1 Tsp. sugar to remaining starter; mix well. Cover with plastic wrap and place in warm spot for about 12 hours or until starter starts to bubble. May be stored in plastic covered container in refrigerator for at least a week. Before using again, let stand at room temperature for up to 12 hours to reactivate fermentation. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SOURDOUGH STARTER*** 2 cups flour 1 teaspoon salt 3 tablespoons sugar 1/2 teaspoon granular yeast 2 cups lukewarm water Place all ingredients into large glass jar; stir until mixture is a smooth thin paste. Put lid on and set in a warm place to sour; stir several times a day. In 2 or 4 days the sourdough will be ready. At least once a week keep the starter active by adding 1 cup unsifted flour and 1 cup warm water and let stand at room temperature either all night or all day. The amount of water and flour can be increased for each time as long as the portion is the same. Always reserve 1/2 cup or more of starter and keep in the refrigerator after making up a new batch. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SPONGE (STARTER)*** -- (STARTER): 1 3/4 cups bread flour 1 tablespoon sugar 1 tablespoon salt 1 package active dry yeast 1 1/2 cups water DOUGH: 5 cups bread flour -- up to 6 1/3 cup instant nonfat dry milk 3 tablespoons sugar 1 teaspoon salt 1 package active dry yeast 1 cup water 2 tablespoons butter 1 1/2 cups sponge mixture Prepare sponge mixture 4 to 5 days prior to use. In medium bowl, combine flour, sugar, salt and yeast. In a small saucepan, heat water until very warm (120-130 degrees). Add water to flour mixture; stir for 30 seconds. Cover with plastic wrap to retain moisture and place in a warm spot (80-85 degrees). Stir down each day. Grease two cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt, instant nonfat dry milk and yeast; blend well. In small sauce pan, heat water and butter until very warm. Add warm liquid and 1 1/2 cups sponge to flour mixture. Blend until moistened; beat 3 minutes at medium speed. By hand, stir in 2 to 3 cups of flour, a half up at a time. On floured surface knead in 1 to 2 cups flour into dough about 10 minutes or until dough is smooth and elastic with blisters under the surface. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 hour. Punch down dough several times to remove all air bubbles. Allow to rest on counter, cover with inverted bowl for 15 minutes. Divide dough into 2 parts. Remove air pocket by working dough with hands; shape each piece into a round ball. Place on prepared cookie sheets. Cover, let rise in warm place until dough doubled in size, about 1 hour. With knife, slash tic-tac-toe design on top of laves. Heat oven to 400 degrees. Bake for 20 to 30 minutes until loaves sound hollow when lightly tapped. Remove from cookie sheets immediately; cool on racks. Makes 2 loaves. BREADSTICKS: For breadsticks, prepare dough as directed for sourdough bread. After allowing dough to rest, divide in half. Prepare one-half of dough as follows. Divide dough into 36 pieces. Roll each piece into an 8-inch rope; place 1-inch apart on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 15 to 30 minutes. Brush sticks with mixture of 1 egg white and 1 Tbsp. water; sprinkle with coarse salt, poppy seeds or sesame seeds. Heat oven to 400 degrees. Bake for 15 to 20 minutes or until golden brown. Makes 36 bread sticks. ROLLS: For rolls, prepare dough as directed for sourdough bread. After allowing dough to rest, shape dough according to variation desired. CLOVERLEAF ROLLS: Grease 36 muffin cups. Divide dough into 36 parts; divide each part into 3 pieces. Shape into 1-inch balls. Place 3 balls in prepared muffin cups. Cover, let rise in warm place until doubled in size, about 15 to 30 minutes. Heat oven to 400 degrees. Bake for 15 to 20 minutes or until golden brown. Make 36 rolls. BOW KNOTS: Grease 2 large cookie sheets. Divide dough into 36 pieces. Roll each piece into a pencil-shaped 9-inch roll; tie the loose knots. Place on prepared cookie sheets. Cover, let rise in warm place until doubled in size, about 15 to 30 minutes. Heat oven to 400 degrees. Bake 15 to 20 minutes or until golden brown. Makes 36 rolls. DINNER ROLLS: Grease 2 large cookie sheets. Divide dough into 36 pieces. Shape each piece into a round ball. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 15 to 30 minutes. Bake 15 to 20 minutes or until golden brown. Makes 36 rolls. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread And Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SOURDOUGH STARTER*** 1 cup water 1/2 cup sugar 1 cup flour Let mixture set in a warm place overnight.. Next morning stir mixture and make 3/4 pint to replace the starter storing in refrigerator. To the remainder of the mixture add: 1 1/2 Cups water 1/4 Cup sugar 1/2 Tsp. salt 1/2 Cup shortening 5 to 6 Cups flour Knead on floured board and place in greased bowl. Let rise until doubled. Knead again. Make into desired parker house roll, bread loaves, pizza etc. Dough will keep in refrigerator for several days and use as needed. Bake in cold oven set at 350 degrees until golden brown. Use the starter at least every ten days or more often if desired. Makes about 4 dozen parkerhouse rolls or 5 loaves of bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Hot Cakes #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot Cake & Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR SOURDOUGH STARTER*** 2 cups flour 2 cups warm water 1 package dry yeast FOR HOT CAKES 2 Eggs 1 tablespoon sugar 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons butter To prepare starter: Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a bowl. Cover with damp cloth and let stand in a warm place overnight or for at least 6 hours. (If left in oven, there is not need to turn on oven; pilot light will provide enough heat or turn electric oven to "warm".) To prepare Hot Cakes: Measure 1/2 cup sourdough starter and place in closed... Heat griddle over medium heat. Use 1/4 cup batter for one medium-size hot cake. Pour onto hot griddle. Turn hot cake when top is covered with bubbles and edges looked cooked. Brown on second side. Serve with honey and melted butter. Makes 8 Hot Cakes. The yarns about Alaska's famous sourdough are as big as the country. "Sourdough Pete," so the legend goes, first brought it from Michigan at the turn of the century. The old-time prospectors and pioneers, nicknamed "sourdoughs," wore their precious sourdough starter in a bag inside their shirts and slept with it under the covers to keep it from freezing. Trappers not only considered it their "staff of life" for the hot cakes, waffles, muffins and bread it made; they also used it for tanning hides! Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Souther Waffles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Boiling Water 1 Cup Yellow Cornmeal 2 Cups Flour -- sifted 3 Teaspoons Baking Powder 1 1/4 Teaspoons Salt 1 Tablespoon Sugar 2 Cups Milk 2 Egg Yolks -- well beaten 3 Tablespoons Butter -- melted 2 Egg Whites -- stiffly beaten Pour boiling water over corn meal. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add milk to corn meal then egg yolks and flour, mixing well. Add butter. Fold in egg whites. Bake on hot waffle iron. Serve hot with Log Cabin Syrup. Makes seven 4-section waffles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Corn Custard Recipe By : Fran Houston Serving Size : 6 Preparation Time :0:00 Categories : Puddings & Custards Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn 1 teaspoon salt 2 eggs -- beaten 1/8 teaspoon pepper 1 cup milk 1 tablespoon sugar Add milk, salt, sugar, and pepper to beaten eggs. Add corn. Put in casserole (1 1/2 Qt. size) and bake at 400 degrees for 40 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Curried Shrimp Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds shrimp -- fresh or frozen 1 Egg -- beaten 1 tablespoon water 1 cup dry bread crumbs -- toasted 1/2 teaspoon salt 1 dash pepper 2 teaspoons curry powder 1/4 cup melted fat -- or oil Hot Marmalade Soy dip -- see recipe Thaw frozen shrimp; peel. Remove sand veins; wash. Combine egg and water. Combine crumbs, curry powder, salt and pepper. Dip shrimp in egg; roll in crumbs. Place on well greased cookie sheet, 15x12 inches. Drizzle fat over shrimp. Bake at 500 degrees for 10 minutes or until golden brown. Serve with Hot Marmalade Soy Dip. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Dressing Recipe By : Mary McKinnon, Beech Island S.C. Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Souther Egg Bread -- see recipe 1 large onion -- chopped 3 stalks celery -- chopped 4 eggs 1/2 slice bread stock from turkey 1 stick butter salt and pepper -- to taste turkey giblets -- optional Put your egg bread in laarge mixing bowl. Break your 1/2 slice of bread in small pices. add eggs, butter, stock, onions and selery. Add some salt and pepper to taste. I always use a potato masher to get it mixed well. I always put enough stock to make my dressing slightly soupy. Place in the oven at 350 degrees until done. You can add some gibblets if you like. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Egg Bread for Dressing Recipe By : Mary McKinnon, Beech Island S.C. Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal -- self rising 1 cup boiling water -- * see note 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons shortening 2 eggs 2 1/2 cups buttermilk Scald the cornmeal with boiling water. Cool. Blend eggs, buttermilk, shortening and and baking powder. when cornmeal is cool add milk mixture and throughly blend. Pour in a well greased pan and bake 25 minutes in moderately hot oven. - - - - - - - - - - - - - - - - - - NOTES : I NEVER USE THE BOILING WATER, JUST THE BUTTERMILK, JUST KEEP ADDING UNTIL IS IS LIKE YOU WANT. If using buttermilk only, add buttermilk to cornmeal before adding other ingredients. * Exported from MasterCook * Southern Hush Puppies Recipe By : Mrs. Warren D. Davis, Yulee, Florida Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cornmeal 1 tablespoon all-purpose flour 1 teaspoon soda 1 teaspoon baking powder 2 teaspoons salt 1 cup buttermilk 1 Egg -- slightly beaten 2 tablespoons finely chopped onion Salad oil -- or shortening Combine dry ingredients; add buttermilk, egg and onion, stirring well. Carefully drop batter by tablespoonfuls into deep hot oil; cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on absorbent towels. Yield: 2 1/2 dozen Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Pecan Bars Recipe By : Mrs. Barbara McPherson Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter 1/2 cup firmly packed brown sugar 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 cup finely chopped pecans ***PECAN TOPPING*** 2 Eggs -- beaten 3/4 cup dark corn syrup 1/4 cup firmly packed brown sugar 3 teaspoons all-purpose flour 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup chopped pecans Cream butter and sugar, add flour and baking powder, blending until mixture resembles coarse cornmeal. Stir in pecans. Pat pecan mixture firmly into a well-greased 13x9x2 inch pan. Bake at 350 degrees for 10 minutes. Cover with Pecan Topping and bake 25 to 30 additional minutes. Let cool before cutting into bars. Yield: 30 bars PECAN TOPPING: Combine all ingredients, except pecans; pour over partially baked crust. Sprinkle with pecans. Yield: topping for 30 bars. Mrs. Barbara McPherson, Liberty, North Carolina Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Pie Recipe By : Norma Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup grape nuts 1/2 cup warn water 3 Eggs 1/4 cup sugar 1 cup dark corn syrup 3 tablespoons butter 1 teaspoon vanilla 1 Pie crust Combine grape nuts in water. Add remaining ingredients and pour into pie crust. Bake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southern Spoon Bread Recipe By : Mrs. C.A. Weber Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cornmeal 1 cup boiling water 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons butter 2 cups milk 2 Eggs -- beaten Pour boiling water on cornmeal, stirring to prohibit lumps from forming. Add butter, salt and milk gradually. Add baking powder and eggs. Beat well and pour into deep, well-greased baking dish and bake for 30 minutes with oven at 350 degrees. Serve with a spoon from dish in which bread was baked. Mrs. C.A. Weber, Seagoville Club Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soy Barbecued Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh shrimp 2 cloves garlic 1/2 teaspoon salt 1/2 cup soy sauce 1/2 cup lemon juice 2 tablespoons finely chopped parsley 2 teaspoons dehydrated onion flakes 1/2 teaspoon pepper Shell and devein shrimp, saving tails on. Arrange shrimp in shallow dish. In small bowl, mash garlic with salt. Stir in remaining ingredients. Pour marinade over shrimp and thread shrimp on skewers. Grill 3 minutes, basting several times. Turn. Frill 5 minutes more, basting several times. Use any remaining marinade as dip. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Pie Recipe By : Meredith Corporation, 1980 Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Better Homes & Garden Family & Friends Pasta & Couscous Pork & Ham Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces spaghetti 2 tablespoons butter or margarine 1/3 cup grated parmesan cheese 2 eggs -- well beaten 1 cup cottage cheese 1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 cup tomatoes -- cut up 6 ounces tomato paste 1 teaspoon sugar 1 teaspoon dried oregano -- crushed 1/2 teaspoon galic salt 1/2 cup shredded mozzarella cheese Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate. spread cottage cheese over bottom of spaghetti crust. In skillet cook ground beef, onion, and green pepper till vegetables are tender and meat is browned. Drain off excess fat. stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through. /turn meat mixture into spaghetti crust. Bake uncovered, in 350 degree oven for 20 minutes. Sprinkle the mozzarell a cheese atop. Bake 5 minutes longer or till cheese melts. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : May usepork sausage instead of beef is you like. * Exported from MasterCook * Spiced Apple Sticks Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 medium apples -- sliced 3 quarts water 3 tablespoons vinegar 1 cup sugar 1/2 cup light corn syrup 1 cup cider vinegar 2/3 cup water 2 teaspoons whole cloves 1 1/2 sticks cinnamon Wash, peael, core and slice apples into eights lengthwise. To prevent discoloration, drop slices directly into 5 quaart bowl containing solutionof 3 quarts water and 3 tablesppon vinegar. Combine sugar, sorn syrup, 1 cup vinegar, 2/3 cup water and speices tied in cheesecloth bag in 4 quart kettle, bring to boil. Add drained apples, cover. Boil until apples are translucent, about 3 minutes. Pack apple stickes into 3 hot pint jars, cover with syrup, filling to within 1/4" of jar top. Wipe jars rim. Adjust lids. Process in boiling water bath 15 minutes. Start to count proceswing time when water in canner returens to boiling. Remove jars. Makes 3 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Orange Wedges Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oranges 2 cups sugar 1/2 cup vinegar 12 whole cloves 3 pieces cinnamon stick Put whole orange in sauce pan. Add 1 quart water, bring to a boil; boil 2o minutes, drain and cut into eighths. combine sugar, 1 1/4 cups water, vinegar, cloves and cinnamon sticks. Stir over low heat until sugar is dissolved. Bring to a boil, add pieces of orage and simmer abut 20 minutes. Cool. cover and sorte in refrigerator. Serve as a relish. makes about 5 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Peaches Recipe By : Mary Fletcher Serving Size : 1 Preparation Time :0:00 Categories : Fruits Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh peaches 2 cups water 1 cup sugar Salt -- few grains 2 whole cloves per peach -- up to 3 1 small cinnamon stick Heat water and sugar in large pot to form syrup. Add cinnamon stick. Place 2 or 3 cloves in each peach. Add peaches to hot syrup. Cover and boil gently for 10 to 20 minutes, or until peaches are tender. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Cajun Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Shrimp Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jumbo shrimp -- finely chopped 1/4 cup flour 1/2 cup butter 1 cup onion -- chopped 1/2 cup green pepper -- chopped 1/2 cup celery -- chopped 1 large clov garlic -- minced 1/4 teaspoon cayenne pepper 1 tablespoon lemon juice 1 cup water Combine flour and butter 8in a large saucepan. Cook over medium heat, stirring, until it turns golden, about 15 to 20 minutes. Add the onion, green pepper, celery and garlic and saute for 20 minutes. Add the shrimp and remaining ingredients. Bring to boil and then simmer for 3 to 5 minutes, or until shrimp are tender. Season. Serve over a bed of rice. Serves 4 - 6. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Chafing Dish Franks And Apples Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package holly farms chicken franks 1 tablespoon vegetable oil 2/3 cup apple jelly 1 cup hot chili sauce 2 tablespoons cider vinegar 2 tablespoons worcestershire sauce 2 green-skinned apples -- unpeeled and cut in -- 1" chunks toothpicks Cut each frankfurter into 4 pieces. Heat the oil in a skillet and sauté the frankfurters for about 4 minutes, turning to cook each side evenly. In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar and worcestershire sauce. Heat gently, stirring often, until hot and the jelly is melted and smooth. At serving time, add the cooked frankfurters and the apple pieces to the sauce. Heat about 5 minutes until the apples and frankfurters are thoroughly warmed. Serve hot with toothpicks for spearing the frankfurters and apples. Yield: 8 - 10 hors d'oeuvre servings. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - NOTES : This recipe can be made early in the day, but the apples should be added at the last minute. Pears can be substituted for the apples. * Exported from MasterCook * Spicy Cheese Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounces cream cheese 1/4 Cup milk 2 Tablespoons sugar 3 Tablespoons lime juice -- or lemon 1 Teaspoon ground ginger 1/3 Cup pecans -- chopped Into small bowl, measure all ingredients; with mixer at medium speed, beat until smooth. Serve on melon or papaya wedges, fruit salad, avocado halves. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Chili With Sour Cream Dumplings Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 cup chopped onion 2 cloves garlic -- crushed 2 teaspoons chili powder 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1 can stewed tomatoes -- undrained (16 oz.) 1 can kidney beans -- undrained (15 1/2 -- Oz.) 1 can tomato sauce -- (15 oz.) 1 can chopped green chilies -- undrained (4 oz.) 1/4 cup sour cream 1/4 cup milk 1 1/4 cups Bisquick baking mix Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain. Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, tomato sauce and green chilies. Heat to boiling, stirring frequently; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Mix sour cream and milk in medium bowl until smooth. Mix in baking mix until soft dough forms. Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with snipped parsley if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Mandarin Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can mandarin oranges -- cut in half (11 -- oz.) 1 1/2 cups unsifted all-purpose flour 1/2 cup sugar 1 3/4 teaspoons baking powder 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/4 teaspoon allspice 1/3 cup sweet cream butter -- softened 1/2 cup milk 1 Egg -- beaten TOPPING: 1/4 cup sugar 1/2 teaspoon cinnamon 1/3 cup sweet cream butter -- melted Preheat oven to 350 degrees. Line medium muffin cups with paper baking cups. Drain mandarin oranges thoroughly; set aside. In large mixing bowl combine dry ingredients. Cut in butter until mixture resembles a coarse meal. Add milk and egg; stir just until dry ingredients are moistened. Gently stir in oranges. Fill muffing cups 3/4 full. Bake at 350 degrees for 20 - 25 minutes. Combine sugar and cinnamon for topping. While hot, dip tops of muffins into melted butter, then roll in sugar mixture. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Prawns With Paneer Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Indian Spicy Seafoods A-T N T Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Cooked king prawns (jumbo shrimp) 175 g Paneer (see below) *Substitute with Ricotta Cheese 2 T Tomato puree (paste) 4 T Greek-style yoghurt 1 1/2 ts Garam masala 1 t Chilli powder 1 t Garlic pulp 1 t Salt 2 ts Mango powder (amchur) 1 t Ground coriander 8 T Butter 1 t Corn oil 3 Fresh green chillies Chopped 3 T Chopped fresh coriander 2/3 c Single (light) cream 1. Peel the king prawns(jumbo shrimp) and cube the paneer. 2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side. 3. Melt the butter with the oil in a deep frying skillet or wok. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes. Remove with a slotted spoon and drain on kitchen paper towels. 4. Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute. 5. Add the paneer and prawns and cook for 7-10 minutes, stirring occasionally, until the prawns are heated through. 6. Add the fresh chillies and most of the coriander and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander and serve with rice. Home-Made Paneer ================ To make paneer at home, bring 1 litre or 4 cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve (strainer) lined with a muslin (cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm thick. Make the paneer a day before you plan to use the recipe; it will then be firmer and easier to handle. Cut and use as required; it will keep for about one week in the refrigerator. TNT: Imran C. Date: Sun, 05 Jul 1998 20:40:35 -0400 by: RecipeLu - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Bacon Dish Recipe By : Shirlie Tremple Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bags frozen spinach 1 pound bacon 1/3 cup vinegar 1 large white onions 1 tablespoon sugar Fry bacon till crisp, drain and crumble, set aside. Reserve enough bacon fat to brown onion, then dup in spinach, vinegar, sugar and crumble bacon. Bring to a boilk. simmer 30 minutes. Garnish with 2 hard boiled eggs, finely chopped. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Balls Recipe By : Neil, Beech Island, S.C. Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen chopped spinach -- thawed and drained 1 medium onion -- chopped 6 eggs -- beaten 1 teaspoon accent® seasoning mix 3/4 cup melted butter 2 cups Pepperidge Farm Herb Stuffing mix 1/2 cup parmesan cheese 1 teaspoon pepper 1/2 teaspoon thyme 2 teaspoons garlic salt Mix all ingredients and shape into small balls. Place on a cookie sheet and bake at 350 degrees for approxmiately 25 minuttes. Yield 60 balls or 100 if using a teaspoon for each ball. - - - - - - - - - - - - - - - - - - NOTES : Date: Thu, 16 Jul 1998 13:59:37 -0400 From: Judy Ryder Subject: recipelu Review and Recipes For the family reunion I used Barb at PK's recipe for spinach balls. Sent DH to the grocery store for the spinach because I forgot it. Welllllll he came back with chopped broccoli instead. Soooooo I added 1 teaspoon summer savory and used Mrs. Dash Garlic in place of the accent seasoning. Added a bit more cheese and used 1/2 teaspoon garlic powder in place of the garlic salt. Made a double batch and did not have even one to bring home. Thanks Barb!! a very flexible recipe. I'd give it ***** yep 5 stars. * Exported from MasterCook * Spinach Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hellmann's real mayonnaise 1 1/2 cups sour cream 1 package frozen chopped spinach -- thawed & drained 1 package knorr vegetable sour and recipe mix 1 can water chestnuts -- drained, chopped, -- optional 3 green onions -- chopped Stir all ingredients until well mixed. Cover; chill. Makes 3 cups. Busted by Barb - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Dip #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dips Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mayonnaise 1/2 cup parsley sprigs 1/2 small onion -- cut up 1 small garlic clove 1 tablespoon lemon juice 1/4 teaspoon pepper 10 ounces frozen chopped spinach -- thawed In covered blender container blend all ingredients at high speed until finely chopped and mixed well. Ccover, refrigerat at least 4 hours. Makes 2 3/4 cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad Recipe By : Linda Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices crisp bacon -- crumbled 4 Hard cooked eggs -- chopped 1/2 package frozen green peas 3/4 cup mayonnaise 3/4 cup Miracle Whip 1/2 cup Swiss cheese -- grated Fresh spinach Salad greens Fill a 3 qt. rectangle casserole with bite size pieces of raw spinach and salad greens. Layer bacon, eggs & peas on top. Cover with a mixture of mayonnaise & Miracle Whip. Top with cheese. Seal with Saran Wrap and chill for 24 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spirited Sprouts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen Brussels sprouts 6 Strips bacon 1/2 cup minced onion 1 cup sour cream 1 teaspoon salt 1/4 teaspoon Tabasco sauce Cook Brussels sprouts as directed on package, drain, and keep warm. Fry bacon until crisp, drain on paper towel, and crumble. Pour off bacon fat reserving enough to saute onion. Saut‚ onion until tender and, using a strainer, drain off all excess fat. Blend onion, crumbled bacon, salt and Tabasco sauce with sour cream. Pour over sprouts. Reduce heat to low and stir lightly until well mixed. DO NOT BOIL. Place in serving dish and sprinkle with paprika. Serves 4 - 6. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Onion soup with Watercress Puree Recipe By : Summer 1980 Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter 4 cups thinly slice spring onions -- tender tops also 3 tablespoons all-purpose flour 2 cups chicken stock 2 cups milk -- plus 2 tablespoons 1 teaspoon salt 1/8 teaspoon fresh ground pepper 2 bunches watercress sprigs -- stems removed 2 tablespoons heavy cream 1. Melt butter in large sauce pan over medium heat. When foam subsides, add onions, saute until wilted abut 4 minutes. Reduce heat to low. Cover pan, sweet onions stirring occasionally,, until tender about 15 minutes. (Do not allow onions to brown) Sprinkle flour over onions, cook, stirring constantly, about 4 minutes. 2. Heat chicken stock, milk, salt and pepper in medium saucepant to simmering. Gradually whisk stock mixture into onion mixture. simmer, stirring constantly until soup begins to thicken, about 5 minutes. Simmer, covered, stirring occasionally. 20 minutes. Puree soup in batches in food processor or blender until smooth. 3. While soup is simmering, plunge watercress into large saucepan of simmering watre. Cook 30 seconds. Drain, Squeeze to extract all moisture, combine in blender with 2 tablespoons milk, puiree until completely smooth. Add cream, process only long enough to blend. 4. Ladle soup into heated soup bowls. Add watercress puree to soup. Swirling the green cream against the white soup with small spoon. Tip: 2 1/2 cups sliced leeks (white parts only) plus 1 1/2 cup sliced green onions can be used. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked squash -- drained 1 cup chopped onion 3/4 stick butter or margarine -- melted 1 cup evaporated milk 1 package sharp cheddar cheese -- grated 2 cups pepperidge Fram Dressing dash salt and pepper Mix all ingredients and pour into well greased casserole dish. Bake 40 minutes at 375 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Casserole #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yellow squash 2 tablespoons grated onion 1 small jar pimiento 1/2 cup grated cheese -- up to 1 3/4 cup cracker crumbs 1 Egg 1/2 stick margarine 1/4 cup milk Salt -- to taste Clean squash well and cut in 1/2 inch slices and boil or steam until tender. Cool at least slightly. Drain and mash. Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and salt. Bake in a greased casserole dish at 350 degrees for about 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Casserole #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yellow squash 1 cup sour cream 1 can mushroom soup -- or chicken soup 2 tablespoons grated onion 1 Carrot -- grated Wheat germ Butter Clean squash well and cut into 1/2 inch slices and stem until tender. It's important to drain well. Add sour cream, soup, onion and carrots. Top with wheat germ and dot with butter. Bake 30 minutes at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Casserole #3 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Casseroles Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds squash -- sliced 1 small onion -- chopped Salt and pepper to taste 1 tablespoon melted butter 1 cream of chicken soup -- undiluted (10 3/4 -- oz.) 8 ounces sour cream 2 tablespoons chopped pimiento 1/2 cup melted butter 1 package herb-seasoned stuffing mix. -- (8 oz.) Cook squash and onion until tender in a small amount of boiling salted water; drain. Season with salt, pepper, and 1 Tbsp. butter; stir in chicken soup, sour cream and pimiento. Combine 1/2 Cup butter and stuffing mix, stirring until well blended. Combine half of stuffing mix and squash mixture. Spoon into 2-qt. casserole dish. Top with remaining stuffing mix. Bake at 375 degrees for 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings & Stuffings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups yellow squash 1/2 cup chopped onion 1/2 green pepper -- chopped 1/2 cup chopped celery 1/2 cup butter -- melted 5 cups crumbled cornbread 2 cups milk 10 ounces cream of chicken soup -- canned 1 teaspoon salt 1/4 teaspoon pepper sage -- to taste Cook oniions, pepper and celery in butter until soft. Add to cornbread, stir well. Stir in remaining ingredients, mix well. Pour into greased 9x13x2 dish. Nbake 50 minutes at 400 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Loaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 1/2 cups vegetable oil 2 cups shredded squash 1 1/2 cups sugar 1 teaspoon vanilla 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 2/3 cup chopped nuts Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, squash, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Pickles Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium yellow squash -- sliced 1/4" thick 1/2 cup pickling salt 2 small onions -- thinly sliced 1/2 cup sugar 1 1/2 cups vinegar -- 5% acidity 3 tablespoons dry mustard 1 tablespoon ground ginger 1 tablespoon curry powder 6 whole peppercorns Layer squash and salt in a large glass or plastic container. Cover and let stand about 4 hours. Rinse squash several times in cold water; drain well. Place squash and onion in a large Dutch oven. Combine remaining ingredients in a small, heavy saucepan, mixing well. Bring to a boil; boil 5 minutes, stirring often. Pour vinegar mixture over squash; bring mixture to a boil, and cook 5 minutes or just until squash is crisp-tender. Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes. Yield: about 2 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Puppies Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium yellow squash -- thinly sliced 3 egg -- beaten 1 cup self-rising cornmeal 1 cup vegetable oil salt -- to taste Dip squash into eggs, roll in cornmeal. Drop squash into preheated oil, fry until golden brown. Remove from heat, add salt. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * St. Marcarius' Sugarplums Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons chocolate chips 3 tablespoons pecan pieces 2 teaspoons powdered instant coffee 1 tablespoon warm water 1 cup pitted prune halves 2 egg whites 1/8 teaspoon cream of tartar 1/2 cup sugar In a food processor fitted with a metal blade, or electric blender, chop chocolate chips and pecans until fine. In a small bowl dissolve 1 tsp. of the coffee in water. Add pecan mixture mixing to form a paste. Fill prune halves with pecan mixture equally divided; set aside In small bowl beat egg whites with cream of tartar to form soft peaks. Gradually add sugar, beating to form stiff peaks. Stir in remaining instant coffee with fork, dip filled prunes in meringue mixture. Place on greased baking sheets about 2" apart. Bake in 300-degree oven 35 to 40 minutes until dry. Remove to wire racks to cool. Dust with powdered sugar and grated chocolate, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - NOTES : Sugarplums may be stored up to 1 week loosely wrapped in waxed paper. * Exported from MasterCook * Stained Glass Window Fruit Cake Recipe By : Ella Bailey Serving Size : 1 Preparation Time :0:00 Categories : Cakes Christmas Holiday Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds pitted dates 1 pound candied pineapple chunks 1 pound candied cherries 2 pounds pecan halves -- or walnuts 2 cups all-purpose flour -- sifted 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs -- beaten 1/2 cup Dark corn syrup -- Karo 1/4 cup firmly packed brown sugar 1/4 cup corn oil -- mazola Grease 10x4 inch tube pan. Line with preased paper. Mix fruit and nuts. Sift dry ingredients, mix eggs, syrup, sugar and oil. Gradually beat in dry ingredients, pour over fruit mixture and mix well. firmly pack into pan. Bake in 275 degree oven about 2 hours 15 minutes or untio top appears dry. Cool in pan. May be baked in 2 9x5x3-inch loaf pans. Top with Holiday corsage and green velvet ribbon. Or Put fruits and nus on top. NOTE: I line my pans with brown paper, you can use wax paper. Also I put a pan of water on the rack under cake while it is baking for moisture. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stars And Stripes Shortcake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups fresh berries -- washed 1/2 cup + 1 Tbsp. sugar -- divided use Non-stick cooking spray 1 1/2 cups oat bran 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup vegetable oil 2 large egg whites 2/3 cup skim milk Combine berries with 1/4 cup sugar and let stand for 30 minutes at room temperature. Preheat oven to 450 degrees. Spray cookie sheet with cooking spray. Combine oat bran and flour with 1/4 cup sugar, baking powder and salt. Cut oil into oat bran mixture with pastry blender or with fork until mixture resembles coarse crumbs. Combine egg whites with milk and add to oat bran, stirring until just moistened. Sprinkle cutting board with a little flour. With rolling pin, roll the shortcake dough to 1/2" thickness. With medium-size star-shaped cookie cutter, cut dough into stars. Try to keep dough scraps to a minimum and reroll dough only 1 time so it doesn't toughen. Place stars on cookie sheet. There should be 16 stars. Sprinkle with sugar. Bake stars for 10 minutes or until they are lightly browned and firm to the touch. Remove stars from cookie sheet and cool for 10 minutes on a wire rack. Place 2 stars in each serving bowl and cover with fruit. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large steaks flour salt pepper garlic 2 onions -- sliced 1 cup water 1 can tomatoes 1 green pepper Beat steak, brown on both sides in hot fat, and add the remaining ingredients, cover and simmer until meat is tender 1 or 2 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak And Peppers Italian Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beef & Veal Brand Names & Ads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar Ragu Italian Cooking Sauce 3 pounds London Broil steak 2 medium green peppers Oil Preheat broiler. Cut steak in 3/8" thick slices. Cut peppers into thin strips. Saut‚ peppers in oil until tender. Add Ragu sauce. Simmer 10 minutes. Broil steak slices 3 minutes on each side. Arrange on platter, spoon sauce over them. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak Diane Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Filet Mignons -- or other type of -- steak of your -- choice 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 2 tablespoons butter 1 teaspoon Dijon style mustard 1 tablespoon shallots -- minced 1 tablespoon butter 1 tablespoon lemon juice 1 1/2 teaspoons Worcestershire sauce 1 tablespoon fresh chives -- minced 1 teaspoon brandy 1 tablespoon fresh parsley -- minced Salt & pepper to taste Season both sides of steaks with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Saut‚ over medium heat 1 minute. Add steaks and cook approximately 3 minutes on each side for medium rare. Remove steaks to serving plate and keep warm. Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Add brandy; pour over steaks. Sprinkle parsley over top of steaks. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak Mandarin Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound flank steak 1 tablespoon dry sherry 3 tablespoons soy sauce 1 tablespoon cornstarch 1 sweet green pepper, whole 8 1/2 ounces waterchestnuts, canned -- drained 3 tablespoons vegetable oil 16 ounces bean sprouts -- canned, drained 1/2 teaspoon salt 1/2 teaspoon sugar 11 ounces mandarin oranges -- canned, drained Cut flank steak diagonally into paper thin strips. (1x1/2x1/4 inch). Marinate steak in sherry and soy sauce about 10 minutes. Stir in cornstarch to coast each piece. Meanwhile, wash and cup pepper, remove seeds and cut into 1x1/2 inch wide strips to make 1/2 cupl. Cut waterchestnus into 1/4 inch thick sllices. In a skillet or wok, heat remaining oil, stir-fry steak until it turns grey, return vegetables to skillet. stir-fry until heated through. Mix in mandarin oranges, heat and serve. Makes 4 or 5 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steak Strips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Microwave Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound top sirloin steaks -- sliced into thin -- strips 1 can tomatoes -- diced (10 oz.) 1 cup carrots -- thinly sliced 1/2 cup onion -- finely chopped 1/2 teaspoon basil 1/4 teaspoon oregano 4 tablespoons flour 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon cumin 1 tablespoon peanut oil 1 cup zucchini -- thinly sliced 1 1/2 cups mushrooms -- sliced Pour juice from tomatoes into a microwave-safe dish and add carrots, onion, basil and oregano. Cover and microwave on high power for 4 minutes, stirring once during that time. Combine flour, salt, pepper, cumin; dredge steak strips. Add oil to an oblong microwave-safe baking dish and spread steak strips over bottom. Cover and cook on medium power for 6 minutes, stirring once during that time. Stir in carrot mixture, tomatoes, zucchini and mushrooms. Cover and continue cooking on medium power for 12 minutes, stirring 3 or 4 times. Let stand 3 minutes. Serve with rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Mince Meat Pudding Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Puddings & Custards Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package None Such Condensed Mince Meat -- (9 oz.) 1 cup orange juice 1 teaspoon grated orange rind 2 Eggs 1/2 cup firmly packed dark brown sugar 1 tablespoon rum flavoring 1/2 cup dry bread crumbs 1 cup unsifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts In small saucepan, break mince meat into pieces; add juice and rind. Boil briskly 2 minutes, stir occasionally. Cool. In large mixer bowl, beat eggs until lemon-colored: add sugar and flavoring. Stir in crumbs and mince meat. Sift together dry ingredients; blend into egg mixture. Stir in nuts. Turn into well-buttered 1 quart mold; cover with aluminum foil. Place a trivet in a deep kettle; add hot water to a depth of 2". Place mold on trivet. Cover kettle. Bring water to a boil; reduce heat to low and steam 1 hour. Remove from kettle; unmold. Serve with Brandied Hard Sauce (see recipe). Garnish as desired. Refrigerate leftovers. TIP: This pudding can be made ahead and frozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Salmon With Asparagus Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Heavy duty aluminum foil 2 Salmon steaks 4 stalks fresh asparagus -- up to 5 2 tablespoons Lemon Parsley Butter Salt and cracked pepper Preheat oven to 325 degrees. Tear of two 18" lengths of foil. Place salmon steaks on each piece of foil. Place washed asparagus on top of salmon. Season steaks and pour butter over top. Wrap the foil in envelope style, tightly. Bake for 20 - 25 minutes. Asparagus will be crisp-tender. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stew-Da-Loo Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beef & Veal Brand Names & Ads Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cubed lean beef for stew 2 tablespoons shortening 3 1/2 cups water 1 medium onion -- sliced 1 tablespoon Heinz Worcestershire Sauce 1/4 teaspoon pepper 6 medium potatoes -- cubed 4 medium carrots -- cut into 1/4" -- slices 2 medium onions -- cut into eighths 1 cup Heinz Tomato Ketchup 1/2 cup dry red wine 1 package frozen peas -- (10 oz.) In large saucepan or Dutch oven, brown meat well in shortening. Add water and next 4 ingredients. Cover; simmer 45 minutes or until meat is almost tender, stirring occasionally. Add potatoes, carrots and onions. Cover; simmer 30 minutes or until vegetables are tender. Stir in ketchup, wine and peas. Cover; simmer 20 minutes longer. Thicken sauce with flour/water mixture, if desired. Makes 8 - 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stewed Chicken 'n Dumplings Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds stewing hen -- or large -- broiler-fryer 3 cups sifted flour 1 teaspoon salt 2 teaspoons baking powder 1/2 cup shortening 1 Cup milk Cut chicken into serving pieces and place in large kettle with salted water to cover. Cover and bring to boil, then reduce flame to simmer and cook until tender. While chicken is cooking combine flour, salt baking powder. With pastry blender, fork or two knives, cut in shortening. Add milk, mixing well. Turn out onto lightly floured board or pastry cloth and knead lightly. Roll out to 1/8" thick. Cut into strips. When chicken is tender, drop strips into kettle. Cover and continue simmering 20 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stewed Okra, Corn & tomatoes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Family & Friends Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups okra -- sliced 1 small onion -- chopped 2 tablespoons bacon drippings 2 cups tomatoes -- cooked or canned 1 small whole kernel corn -- canned 12 teaspoons salt pepper -- to taste Lighly brown okra and onion in fat; add tomatoes, corn salt and pepper. Cook over moderate heat for 20 minutes or until thickened. Stir occasionally. 6 - 8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir-Fried Chicken with Walnuts Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chicken Oriental Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole skinless boneless chicken breast -- cut into 1/2" cubes 2 teaspoons cornstarch 1 tablespoon sherry 2 tablespoons oil 1 cup walnuts -- coarsely chopped 1 teaspoon minced ginger root 1/2 cup bamboo shoots -- sliced 1/4 cup chicken stock In mixing bowl combine chicken cubes, cornstarch and sherry. Toss to coat. Allow to stand 15 minutes, stirring occasionally. Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to 3 minutes. Remove and drain. Increase temperature setting to 375 degrees. Add ginger, stir fy 30 seconds. Add chicken mixture, stir fry 2 minutes, push up sides of wok, add bamboo shoots, stir fry 1 minute. Add stock and combine all ingredients. Cover wok and cook 2 to 3 minutes. Add walnuts just before serving. Reduce setting to warm for serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stone Jar Molasses Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups sifted flour 1 teaspoon baking powder 1 1/2 teaspoons ginger 1 teaspoon salt 1 cup molasses 1/2 cup butter 2 teaspoons soda Sift flour once, measure, add baking powder, ginger and salt, and sift again. Heat molasses, remove from fire; add butter and soda. Add flour gradually. Chill. Roll very thin on slightly floured board. Cut with floured cooky cutter. Bake in moderate oven (350 degrees) 10 minutes. Remove from pan carefully. Cool. Store in stone jar. Makes 3 1/2 Dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberries Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Eagle Brand milk 1 cup almonds 1 cup coconut -- Angel Flake 1 Family size strawberry jello 1 teaspoon vanilla Color coconut green. Shape like strawberry. Roll in red sugar and put whole clove on each. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberries #2 Recipe By : Hazel Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large boxes strawberry jello 1 can condensed milk, sweetened 1 can coconut flakes **Red Sugar** powdered sugar strawberry gelatin powder Mix first 2 ingredinet together and refregrate overnigh. Next day add coconut and shape into berries and roll in red sugar. (Make of powereed sugar and strawberry jello) Take almon slivers died green from stems - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Crepes Recipe By : Janis Alling Serving Size : 1 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CREPES: 4 Eggs 1 cup flour 1/2 cup milk 1/2 cup water salt 2 teaspoons melted oleo 2 teaspoons sugar 1 teaspoon vanilla FILLING: 2 cups whipped cream 6 ounces cream cheese 1 1/2 cups powdered sugar 2 cups strawberries -- no juice, up to 3 Measure all ingredients for crepes except flour. Beat. Gradually add flour. Cook, spread very thin only on one side. Fill crepe with filling and roll up. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Glaze Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon corn starch 1/4 cup water 1/3 cup light corn syrup 1/4 cup crushed fresh strawberries 1 teaspoon lemon juice Red food coloring Mix corn starch, water and corn syrup until smooth. Add crushed fresh strawberries. Bring to boil, stirring constantly, and boil 1 minute. Strain. Stir in lemon juice and red food coloring. Cool slightly. Arrange whole strawberries on cake; cover with glaze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups crushed strawberries 7 cups sugar 1 Box fruit pectin 1/2 teaspoon butter or margarine Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let stand in hot water until ready to fill. Drain well. Remove stems from strawberries and crush. Combine berries, butter and fruit pectin in 8 quart pot. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit mixture. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Or use water bath method. Makes 8 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Preserves Recipe By : Miss Julia Hunter Serving Size : 1 Preparation Time :0:00 Categories : Jams, Jellies & Preserves Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups berries and juice -- fresh frozen 3 cups sugar Thaw berries completely; overnight, if possible. Measure berries and juice into deep kettle. Add sugar and mix with light strokes until sugar is partially dissolved. Place kettle over full flame and bring mixture to a full, rolling boil. Boil 12 minutes. Skim off foam and let berries stand until thoroughly cold. Seal with paraffin in tempered jars. Makes 2 1/2 pts. Preserves should be made in this quantity. do not double; make several cooking. Recipe courtesy of Miss Julia Hunter, Home Economics Department, Lone Star Gas Company Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Shortcake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SHORTCAKE: 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup butter or margarine 1 Egg -- beaten 2/3 cup light cream ***STRAWBERRIES*** Butter or margarine -- softened 1 cup whipping cream 3 cups strawberries -- sweetened halved, -- up to 4 Prepare and bake shortcake in 8 x 1 1/2" round baking pan; remove from pan and cool on rack about 5 minutes. In mixing bowl stir together the flour, sugar, baking powder and salt. Cut in the butter till mixture resembles coarse crumbs. Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten. Spread dough in greased 8 x 8 x 2" baking pan, building up edges slightly. Bake in a 450 degree oven for 15 to 18 minutes or till done. Remove from pan and cool slightly. Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully. Place bottom layer on serving plate. Spread a little soften butter over bottom layer. In chilled bowl whip cream to soft peaks (tips curl over). Spoon half of the strawberries and the whipped cream over bottom cake layer. Top with second layer. Spoon remaining strawberries and whipped cream over the top. Serve while cake is still warm. Makes 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry-Lemon Parfait Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Jell-O & Parfait Deserts Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons grated lemon rind 1 cup thawed Bird's Eye cool Whip Whipped -- Topping 2 cups sliced fresh strawberries -- or peaches -- sweetened Fold lemon rind into whipped topping. Layer in 4 dessert glasses with strawberries. Chill. NOTE: Recipe may be doubled, using 1 3/4 cups thawed whipped topping. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry-Orange Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package strawberry flavored gelatin -- (3 oz.) 1 package orange flavored gelatin -- (3 oz.) 1 Carton -- (16 oz.) plain -- yogurt 1 1/2 cups boiling water 1 package frozen strawberries -- (10 oz.) 1 cup white grape juice 2 cans mandarin orange segments -- drained (11 oz. -- each) Salad greens Stir 1 tsp. strawberry and 1 tsp. orange gelatin (dry_ into yogurt;; refrigerate. Pour boiling water on remaining strawberry and orange gelatin in bowl; stir until gelatin is dissolved. Stir in strawberries; break apart with fork. Stir in grape juice; refrigerate until partially thickened. Stir in orange segments. Pour into 6 cup ring mold. Refrigerate until firm. Unmold on salad greens. Serve with yogurt mixture. Makes 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stripe-It-Rich Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cake mix or pudding-included cake mix -- (2 layer size) 2 packages lemon pudding & pie filling -- (4-serving size -- each) 1 cup granulated sugar 1 cup confectioners sugar 2 Eggs -- slightly beaten 4 1/2 cups water 2 tablespoons butter or margarine Prepare cake mix as directed on package, baking in 13x9 inch pan. Remove from oven. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with a plastic drinking straw, using a turning motion to make large holes). Holes should be at 1" intervals. Only after poking holes, combine pudding mix with sugars and eggs in saucepan. Gradually stir in water; add butter. Cook and stir over medium heat until mixture comes to a full boil. Quickly, pour hot [pudding evenly over warm cake, into the holes to make the stripes and over the top to "frost" the cake. Chill at least 2 hours. Store cake in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Chicken Breasts Recipe By : The Butcher Serving Size : 4 Preparation Time :0:00 Categories : Chicken Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large boneless chicken breast 1 cup pitted black olives -- chopped 3 tablespoons butter 1 1/2 teaspoons seasoned salt 1/4 teaspoon thyme 1/4 teaspoon white pepper 1/8 teaspoon paprika 1 egg yolk 1/2 teaspoon lemon juice Cut chicken breasts in half lengthwise. Loosen skin from breasts, leaving skin attached at the thicker edge. Mix together soft butter with onion, type, salt and pepper. Mix in the chopped olives. Spread over chicken breasts and fold skin over and secure with toothpicks. Place chicken, skin side up, in baking dish. Mix remaining butter with paprika and srread over skin. Bake at 350 degrees for 30 minutes. Set chiken on warm wplattwr. Pour pan drippings into small sacue pan. Beat egg yolk and add to drippings. Stir constantly over low heat until thickened. Stir in lemon juice. Pour sauce over chicken. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Chicken Breasts #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large chicken breasts -- boned and skinned Salt Pepper Nutmeg 1 tablespoon melted butter or margarine 3/4 cup ripe olives 1 dash marjoram 1 Egg -- slightly beaten 1 tablespoon water 1/2 cup fine dry bread crumbs 1/4 cup butter or margarine Cut chicken breasts in two, flatten slightly. Sprinkle with salt, pepper and nutmeg. Finely chop enough olives to make 1/4 cup. Mix with 1 tbsp. melted butter and marjoram. Spread mixture on center of chicken breast, fold them over pocketbook style. Skewer with toothpicks. Mix egg and water. Dip chicken in egg mixture, then in bread crumbs. Heat 1/4 cup butter in heavy skillet. Add chicken and cook gently, turning as needed until golden brown and cooked through, about 40 to 50 minutes. Place on top of Pilaff on serving dish. Garnish with remaining whole ripe olives. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Holiday Cheese Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red waxed-covered gouda or edam cheese -- 7 ounces each 1/2 cup sour cream 1/4 cup crmbled blue cheese 3 tablespoons prepared mustard paprika Cut thin slice off top of each cheese. Using curned grapefruit knife or metal spoon, scoop out center of cheese, leaving red wax-covered shell about 1/4 inch in diameter. Shred cheese; combine with sour cream, blue cheese and mustard; beat until well blended. Spoon into cheese shell; sprinkle with paprika. Serve with assorted crackers. Makes 2 cheese balls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Idaho Potatoes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Idaho Russets Milk Butter Creamed tuna -- oysters, fish, -- chopped beef, veal, -- chicken or beef -- cubes in beef gravy Scrub, dry potatoes. Bake in quick oven (450 degrees) until tender, about 1 hour (or you may start potatoes in a 450 degree oven for 15 minutes, then reduce to 375 and bake until tender. Cut thin slice from one side, scoop out potato, mas with butter, hot milk, seasoning. Fill shells with one of the items listed above. Pile on mashed potatoes and toast under the broiler until golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Ripe Olives Recipe By : The Army Time Magazine/Nov. 13, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Family & Friends Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces jumbo ripe olives -- canned, pitted 1/4 cup Italian dressing 1 bunch green onions Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides. Cut green onions into one-inch pieces. Slash one end of each piece to make a fringe. Soak onions in ice water while olives are marinating., Drain onions and olives. Stuff each olive with an onion, fringed end sticking out. Yeild: Serves 10 to 12 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Trout Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds dressed trout -- or other dressed -- fish, fresh Garlic clove 1 lemon -- Juice of 1/4 cup water Thyme 1 Bay leaf Pepper 1/2 pound fresh or canned mushrooms -- thinly sliced 4 ounces onion -- chopped 4 ounces tomato -- peeled and -- quartered 5 stalks celery -- finely chopped Clean, wash and dry fish. Place fish, rubbed with garlic, in a well greased baking dish and partially covered with lemon juice and water. Add thyme and bay leaf. Bake in a hot (400 degree) oven for 30 minutes. In saucepan, combine mushrooms, onion, tomato, celery and cook for 8 to 10 minutes, until liquid has evaporated. Fill cooked fish with this mixture and return to oven for several minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Succotash Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** NONE *** Combine equal parts Lima beans with whole kernel corn. Add butter or cream and heat gently. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugar Cookies Recipe By : Gladys Wotipka Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter 1 egg pinch salt 2 1/2 cups flour 1 teaspoon soda 1 cup sugar 1/2 cup cooking oil 1/2 teaspoon vanilla 1 teaspoon cream of tartar 1/2 teaspoon nutmeg Cream butter, oil and sugar until light and creamy. Add vanilla, salt, flour, soda and cream of tartar. Form into one inch balls, flatten with fork on greased cookie sheet. Bake in 350 degree oven for 10 minutes. - - - - - - - - - - - - - - - - - - NOTES : Do not chill dough. * Exported from MasterCook * Sugar Walnuts Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1/2 cup water 1/4 cup honey 1 dash salt 3 cups walnuts Combine sugar, water, honey and salt in saucepan. Boil to soft ball stage. Remove from fire. Add walnuts, stir until creamy, then spread on wax paper. Store in tight jar or box. You may add flavoring if you want. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Ambrosia Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Jell-O & Parfait Deserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Orange Gelatin Powder 1 Cup Boiling Water 2 Cans Crushed Pineapple In Syrup 2/3 Cup Coconut Flakes Dissolve gelatin in boiling water. Add pineapple with syrup; chill until thickened. Stir in coconut. Pour into a 1 quart mold or serving bowl. Chill until firm, about 4 hours. Unmold, if necessary. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Super Note Tab #2 Recipe By : http://www.notetab.ch/snt.htm Serving Size : 1 Preparation Time :0:00 Categories : Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Download ] -------------------------------------------------------------------------------- The NoteTab family of editors is composed of NoteTab Pro and Super NoteTab. The only difference between the two programs is the input control used for displaying and editing documents. NoteTab Pro uses a customized version of TurboPower's Orpheus control and Super NoteTab uses the rich-edit control that ships with Windows. As a result of these input controls, the two programs have very different capabilities in the way they treat text. Below, you will find a brief summary of the main differences between NoteTab Pro and Super NoteTab. Click on the corresponding name below for more information on the product and download links: NoteTab Pro (Commercial) Works under Windows 95 and Windows NT4, or higher Can edit files up to 16 Mb each Very fast Multi-level undo/redo Supports fixed-pitch OEM fonts Bookmarks URL and HTML tag highlighting Spell checker and thesaurus Full support for NoteTab-Outline documents Search/replace text in files on disk Options for word wrap at column, tab types, etc. Cost: only $9.95 USD!!! (Maintenance updates are free) Super NoteTab (Commercial) Works under Windows 95 and Windows NT4, or higher Can edit files up to 2 Gb or as large as memory permits Spell checker and thesaurus Full support for NoteTab-Outline documents Search/replace text in files on disk Can search/replace text criteria with multiple lines Can drag-and-drop text Can display variable- and fixed-width fonts Can't display OEM-type fonts (Terminal, MS Line Draw,...) Cost: only $5 USD!!! (Maintenance updates are free) Super NoteTab Light (Freeware) Same features as Super NoteTab except those listed below: No spell checker or thesaurus Can read NoteTab outlines but cannot create or modify them Can search for text in disk files but can't perform replacements Cost: free!!! Screen Shots Main editor window with highlighted link Clipbook in action on an HTML document Example of an outline document with hyperlinks Two documents displayed side by side A Clipbook Clip-completion dialog box -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Links ] [ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] -------------------------------------------------------------------------------- NoteTab is a trademark of Eric G.V. Fookes, Switzerland Copyright © 1998, Eric G.V. Fookes. Last updated on May 06, 1998 The www.notetab.ch site is sponsored by Deckpoint S.A., Geneva, Switzerland -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Download ] -------------------------------------------------------------------------------- The most recent NoteTab version is 4.01 and is dated April 4, 1998. See the file WhatsNew.txt for details on the latest changes. NoteTab version 4.0 is the most important upgrade since the introduction of the innovative Editor Clipbook tool in January 1997. You will find many useful new features and lots of improvements. This version is more user friendly, faster, and offers features that will please both power users and more casual users. Several new tools and commands are available for the first time in a text editor. The version number of Super NoteTab has jumped from 2.63e to 4.0 instead of 3.0. This was done to align the version number with that of NoteTab Pro. Major new features include... NoteTab makes the popular "The HTML Reference Library" available from the Help menu. Many new commands in the Modify menu Many new options in the Options dialog box More than 80 commands available for the toolbar Customizable main shortcut menu Search/replace text criteria can be any size (before the limit was 255 characters) NoteTab Pro now accepts multiple line search/replace criteria (^P token) File List replaces the Document Selector and is docked in the main window. Choice to view list of open documents, Favorites, or disk files View and edit document outlines Supports document templates Search/Replace through files on disk Hyperlinks between and within documents Display two documents side by side Clipbook button bar for easy access to libraries You can now edit individual Clipbook items in a normal document window Clipbook displays clip prompts in convenient Wizard-like dialogs Can calculate mathematical expressions And lots more... -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Links ] [ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] -------------------------------------------------------------------------------- Copyright © 1998, Eric G.V. Fookes. Last updated on April 07, 1998 The www.notetab.ch site is sponsored by Deckpoint S.A., Geneva, Switzerland - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Super Note Tab #3 Recipe By : http://www.notetab.ch/snt.htm Serving Size : 1 Preparation Time :0:00 Categories : Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Download ] -------------------------------------------------------------------------------- The most recent NoteTab version is 4.01 and is dated April 4, 1998. See the file WhatsNew.txt for details on the latest changes. NoteTab version 4.0 is the most important upgrade since the introduction of the innovative Editor Clipbook tool in January 1997. You will find many useful new features and lots of improvements. This version is more user friendly, faster, and offers features that will please both power users and more casual users. Several new tools and commands are available for the first time in a text editor. The version number of Super NoteTab has jumped from 2.63e to 4.0 instead of 3.0. This was done to align the version number with that of NoteTab Pro. Major new features include... NoteTab makes the popular "The HTML Reference Library" available from the Help menu. Many new commands in the Modify menu Many new options in the Options dialog box More than 80 commands available for the toolbar Customizable main shortcut menu Search/replace text criteria can be any size (before the limit was 255 characters) NoteTab Pro now accepts multiple line search/replace criteria (^P token) File List replaces the Document Selector and is docked in the main window. Choice to view list of open documents, Favorites, or disk files View and edit document outlines Supports document templates Search/Replace through files on disk Hyperlinks between and within documents Display two documents side by side Clipbook button bar for easy access to libraries You can now edit individual Clipbook items in a normal document window Clipbook displays clip prompts in convenient Wizard-like dialogs Can calculate mathematical expressions And lots more... -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Links ] [ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] -------------------------------------------------------------------------------- Copyright © 1998, Eric G.V. Fookes. Last updated on April 07, 1998 The www.notetab.ch site is sponsored by Deckpoint S.A., Geneva, Switzerland What's New in version 4.01? =========================== NoteTab version 4.0 is the most important upgrade since the introduction of the innovative Editor Clipbook tool in January 1997. You will find many useful new features and lots of improvements. This version is more user friendly, faster, and offers features that will please both power users and more casual users. Several new tools and commands are available for the first time in a text editor. The version number of Super NoteTab has jumped from 2.63e to 4.0 instead of 3.0. This was done to align the version number with that of NoteTab Pro. Changes in version 4.01 ----------------------- * 4.011: Text statistics now also show frequency percentage and can be sorted in frequency of occurences (from word list's shortcut menu). * 4.011: Fixed a small bug with the Font dialog box; NoteTab could not detect a change if only the font script was modified (important for non-Western scripts). * New option "Warn Partial Loading" on Files tab in Options dialog box warns if a file has only been partially loaded due to the presence of null characters. * NoteTab will now prompt you if a large selection (1024 or more characters) is going to be deleted as a result of typing text. This feature protects your text from accidental deletions. * Image files (GIF, JPG, GIF) dragged from the File List tool (shortcut: F6) into an HTML document will now create a tag that includes the size attributes. * The Find/Replace feature will now prompt you to resume a search from the beginning of a document if no match is found. If the scope is limited to the current document, selected text is more than 30 characters and at least twice as large as the search criteria, then Find/Replace will only search within the selected text. * Used another method to control positioning of Windows standard dialog boxes (Font, File Open/Save, Message Box, etc.). Hopefully, dialogs will not be displayed behind the application window under any circumstances. * NTP: New command for converting tabs to spaces (Modify | Spaces | Tabs to Spaces). * NTP: When the Auto Indent option is set, pressing Backspace at the beginning of an indented word now aligns it with the indent on the previous line. * Added optional toolbar button "Strip Tags". This command removes HTML tags but preserves links in the resulting document. * Spaces are now allowed in mathematical expressions that are evaluated by Notetab. * Changed the choice of icons available for NoteTab and associated files. * " ( ) { } [ ] < > characters are now also counted and displayed in the Text Statistics window. Useful to check for correct matches. * Clip commands are displayed in the status bar as they get executed. * Additional or improved Clipbook commands: ^!SAVE:AS [FileName] if you specify an optional file name, the Save As dialog box is not displayed and the specified file name is used. ^!PROMPT:message the Prompt command now accepts an optional message ^!CONTINUE:message shows an OK/Cancel dialog box with optional message; if the user presses the Cancel button, Clip execution is stopped ^!JUMP:LINE_START places cursor at the beginning of the current line ^!JUMP:LINE_END places cursor at the end of the current line ^!JUMP:SELECT_START places cursor at the beginning of the selection and unselects the text ^!JUMP:SELECT_END places cursor at the end of the selection and unselects the text ^!REPLACE:SearchText ReplaceText Options [TIBGWSA] new behaviour: you must now use the option "A" to replace all occurences within the defined scope; otherwise only the next occurence is replaced. If the options G and W are not used, selected text is more than 30 characters and at least twice as large as the search criteria, the Replace function will only operate within the selected text. Use the option "S" if you don't want NoteTab to display search/replace messages. ^!FIND:SearchText Options [TIBGWS] new behaviour: if the options G and W are not used, selected text is more than 30 characters and at least twice as large as the search criteria, the search function will only operate within the selected text. Use the option "S" if you don't want NoteTab to display search messages. ^!RUN:CommandLine use this command to launch DOS applications (if the standard "^!CommandLine" does not work) ^!REFRESH: use after file management actions to update the list of available Clipbook libraries and the content of the File List. It also checks if any of the open documents were changed on disk. * Other minor interface improvements and several small glitches fixed The NoteTab Mailing List ------------------------ I have decided to start-up a mailing list (a mail forum) on a trial basis. It will continue as long as it is successful. This means, if it is something that a fair number of you want and are reasonably active on it then it will continue. You will find more information about this list on the following web page: http://www.notetab.ch/maillist.htm (server in Switzerland) or http://www.notetab.com/maillist.htm (mirror server in the USA) To Subscribe to the NoteTab mailing list, send a post to: listserv@1611kjb.org On the first line of the body put: SUBSCRIBE NOTETAB TypeYourFirstName TypeYourLastName To Unsubscribe, send a post to: listserv@1611kjb.org On the first line of the body put: UNSUBSCRIBE NOTETAB Remember to use NOTETAB and not NOTEPAD!!!!! ^ ^ ^ ^ Major new features include... ----------------------------- -> Many new commands in the Modify menu -> Many new options in the Options dialog box -> More than 80 commands available for the toolbar -> Customizable editor shortcut menu -> Search/replace text criteria can be any size (before the limit was 255 characters) -> NoteTab Pro now accepts multiple line search/replace criteria (^P token) -> File List replaces the Document Selector and is docked in the main window. Choice to view list of open documents, Favorites, or disk files (press F6 to display it) -> Supports document outlines (open the file Readme.OTL for an example of the possibilities) -> Supports document templates (open the file Sample.TPL for an example of the possibilities) -> Search/Replace through files on disk (press Ctrl+D) -> Hyperlinks between and within documents -> Display two documents side by side (Shift+Ctrl+W) -> Clipbook button bar for easy access to libraries -> You can now edit individual Clipbook items in a normal document window (menu Tools|Clipbook|Clipbook Item Editor). Each time you select an item from the Clipbook window, it is displayed in the document. -> You can display Wizard-like dialogs with the Clipbook for user input (see HTML examples; e.g. HTML Begin). -> You can create file management scripts with the new Clipbook syntax and execute program commands -> The program can calculate! Look at the new Convert Clipbook library for examples. -> The program can also calculate mathematical formula in a document. For example, if you enter the following formula in a document: Sin(3)*5= and then press Ctrl+E (or from menu Tools|Calculate Expression), the result will be added after the equal sign. If there is no equal sign, or if the document is Read-Only then it copies the result to the Clipboard and displays it in a small window. Supported mathematical operators and functions are listed in the Help file. -> NoteTab makes the popular "The HTML Reference Library" (by Steph - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Super Note Tab #4 Recipe By : http://www.notetab.ch/snt.htm Serving Size : 1 Preparation Time :0:00 Categories : Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** What's New in version 4.01? =========================== NoteTab version 4.0 is the most important upgrade since the introduction of the innovative Editor Clipbook tool in January 1997. You will find many useful new features and lots of improvements. This version is more user friendly, faster, and offers features that will please both power users and more casual users. Several new tools and commands are available for the first time in a text editor. The version number of Super NoteTab has jumped from 2.63e to 4.0 instead of 3.0. This was done to align the version number with that of NoteTab Pro. Changes in version 4.01 ----------------------- * 4.011: Text statistics now also show frequency percentage and can be sorted in frequency of occurences (from word list's shortcut menu). * 4.011: Fixed a small bug with the Font dialog box; NoteTab could not detect a change if only the font script was modified (important for non-Western scripts). * New option "Warn Partial Loading" on Files tab in Options dialog box warns if a file has only been partially loaded due to the presence of null characters. * NoteTab will now prompt you if a large selection (1024 or more characters) is going to be deleted as a result of typing text. This feature protects your text from accidental deletions. * Image files (GIF, JPG, GIF) dragged from the File List tool (shortcut: F6) into an HTML document will now create a tag that includes the size attributes. * The Find/Replace feature will now prompt you to resume a search from the beginning of a document if no match is found. If the scope is limited to the current document, selected text is more than 30 characters and at least twice as large as the search criteria, then Find/Replace will only search within the selected text. * Used another method to control positioning of Windows standard dialog boxes (Font, File Open/Save, Message Box, etc.). Hopefully, dialogs will not be displayed behind the application window under any circumstances. * NTP: New command for converting tabs to spaces (Modify | Spaces | Tabs to Spaces). * NTP: When the Auto Indent option is set, pressing Backspace at the beginning of an indented word now aligns it with the indent on the previous line. * Added optional toolbar button "Strip Tags". This command removes HTML tags but preserves links in the resulting document. * Spaces are now allowed in mathematical expressions that are evaluated by Notetab. * Changed the choice of icons available for NoteTab and associated files. * " ( ) { } [ ] < > characters are now also counted and displayed in the Text Statistics window. Useful to check for correct matches. * Clip commands are displayed in the status bar as they get executed. * Additional or improved Clipbook commands: ^!SAVE:AS [FileName] if you specify an optional file name, the Save As dialog box is not displayed and the specified file name is used. ^!PROMPT:message the Prompt command now accepts an optional message ^!CONTINUE:message shows an OK/Cancel dialog box with optional message; if the user presses the Cancel button, Clip execution is stopped ^!JUMP:LINE_START places cursor at the beginning of the current line ^!JUMP:LINE_END places cursor at the end of the current line ^!JUMP:SELECT_START places cursor at the beginning of the selection and unselects the text ^!JUMP:SELECT_END places cursor at the end of the selection and unselects the text ^!REPLACE:SearchText ReplaceText Options [TIBGWSA] new behaviour: you must now use the option "A" to replace all occurences within the defined scope; otherwise only the next occurence is replaced. If the options G and W are not used, selected text is more than 30 characters and at least twice as large as the search criteria, the Replace function will only operate within the selected text. Use the option "S" if you don't want NoteTab to display search/replace messages. ^!FIND:SearchText Options [TIBGWS] new behaviour: if the options G and W are not used, selected text is more than 30 characters and at least twice as large as the search criteria, the search function will only operate within the selected text. Use the option "S" if you don't want NoteTab to display search messages. ^!RUN:CommandLine use this command to launch DOS applications (if the standard "^!CommandLine" does not work) ^!REFRESH: use after file management actions to update the list of available Clipbook libraries and the content of the File List. It also checks if any of the open documents were changed on disk. * Other minor interface improvements and several small glitches fixed The NoteTab Mailing List ------------------------ I have decided to start-up a mailing list (a mail forum) on a trial basis. It will continue as long as it is successful. This means, if it is something that a fair number of you want and are reasonably active on it then it will continue. You will find more information about this list on the following web page: http://www.notetab.ch/maillist.htm (server in Switzerland) or http://www.notetab.com/maillist.htm (mirror server in the USA) To Subscribe to the NoteTab mailing list, send a post to: listserv@1611kjb.org On the first line of the body put: SUBSCRIBE NOTETAB TypeYourFirstName TypeYourLastName To Unsubscribe, send a post to: listserv@1611kjb.org On the first line of the body put: UNSUBSCRIBE NOTETAB Remember to use NOTETAB and not NOTEPAD!!!!! ^ ^ ^ ^ Major new features include... ----------------------------- -> Many new commands in the Modify menu -> Many new options in the Options dialog box -> More than 80 commands available for the toolbar -> Customizable editor shortcut menu -> Search/replace text criteria can be any size (before the limit was 255 characters) -> NoteTab Pro now accepts multiple line search/replace criteria (^P token) -> File List replaces the Document Selector and is docked in the main window. Choice to view list of open documents, Favorites, or disk files (press F6 to display it) -> Supports document outlines (open the file Readme.OTL for an example of the possibilities) -> Supports document templates (open the file Sample.TPL for an example of the possibilities) -> Search/Replace through files on disk (press Ctrl+D) -> Hyperlinks between and within documents -> Display two documents side by side (Shift+Ctrl+W) -> Clipbook button bar for easy access to libraries -> You can now edit individual Clipbook items in a normal document window (menu Tools|Clipbook|Clipbook Item Editor). Each time you select an item from the Clipbook window, it is displayed in the document. -> You can display Wizard-like dialogs with the Clipbook for user input (see HTML examples; e.g. HTML Begin). -> You can create file management scripts with the new Clipbook syntax and execute program commands -> The program can calculate! Look at the new Convert Clipbook library for examples. -> The program can also calculate mathematical formula in a document. For example, if you enter the following formula in a document: Sin(3)*5= and then press Ctrl+E (or from menu Tools|Calculate Expression), the result will be added after the equal sign. If there is no equal sign, or if the document is Read-Only then it copies the result to the Clipboard and displays it in a small window. Supported mathematical operators and functions are listed in the Help file. -> NoteTab makes the popular "The HTML Reference Library" (by Stephen Le Hunte) available from the Help menu. If you have HTMLib version 3.0 or older, you can install the package in the same directory as NoteTab. Another method that works with all versions is to create a shortcut* to the HTMLib.exe file in the NoteTab directory. The highly recommended "HTML Reference Library" is available from: http://hot.virtual-pc.com/htmlib/ (* to create the shortcut: 1. open Explorer and select the HTMLib file; 2. press Ctrl+C to copy it to the Clipboard; 3. select the NoteTab directory and choose the command "paste Shortcut" from the Edit menu. The menu command will be displayed in NoteTab after you restart it.) -> And lots more... Hope you enjoy the new features! --Eric Fookes ________________________________________________________ NoteTab™ is a trademark of Eric G.V. Fookes, Switzerland Copyright © 1995-1998, Eric G.V. Fookes, Switzerland - All Rights Reserved - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Super Note Tab Info Recipe By : http://www.notetab.ch/snt.htm Serving Size : 1 Preparation Time :0:00 Categories : Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** NEWS: NoteTab Pro v4.01 -- ZDNet Shareware Awards finalist 1998! People's Choice Shareware Awards: Vote for NoteTab! Introduction Super NoteTab is a PC Magazine 1997 Shareware Awards finalist in the applications category. There are two versions of this text editor: a Freeware version called Super NoteTab Light and a commercial version called Super NoteTab. Super NoteTab is similar to Super NoteTab Light but adds a spell checker, thesaurus, lets you create and edit outline documents, and provides a fully enabled command for search/replace text criteria in disk files. The commercial version costs only $5 USD!!!. Super NoteTab Light has an option that lets you try some of the commercial features for about one month. This Freeware version continues in the same spirit as its predecessor. It contains no nag screens and may be freely distributed as long as the original distribution package is used. Download Super NoteTab (Super NoteTab only works under Windows 95, NT4, or higher) Freeware version... Super NoteTab Light v4.01 freeware version (size 1'028 Kb) If you have difficulty downloading from the above link, choose another from the alternative download links page. Order commercial version now... Super NoteTab v4.01 commercial version (cost $5 USD) Related Files Patches to Update Commercial Versions Dictionaries and Thesaurus Files (only for commercial version) Clipbook Libraries NoteTab Banners Toolbar Sounds If you have an old version of Windows 95 and discover that the toolbar does not display correctly on your system, please download and install the following update file by Microsoft (about 332 Kb): com32upd.exe ComCtl32.DLL update (local copy) or com32upd.exe ComCtl32.DLL update (from Microsoft's web site) NoteTab Family The NoteTab family of editors is composed of NoteTab Pro and Super NoteTab. Check the brief summary or look at the comparison chart to find out the main differences between the two versions. The main advantages of Super NoteTab over NoteTab Pro are: Text selection drag-and-drop Can use fixed- and variable-width fonts Works better than NTP with non-roman alphabets -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Links ] [ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] -------------------------------------------------------------------------------- Super NoteTab is a trademark of Eric G.V. Fookes, Switzerland Copyright © 1998, Eric G.V. Fookes. Last updated on June 03, 1998 -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Download ] -------------------------------------------------------------------------------- The NoteTab family of editors is composed of NoteTab Pro and Super NoteTab. The only difference between the two programs is the input control used for displaying and editing documents. NoteTab Pro uses a customized version of TurboPower's Orpheus control and Super NoteTab uses the rich-edit control that ships with Windows. As a result of these input controls, the two programs have very different capabilities in the way they treat text. Below, you will find a brief summary of the main differences between NoteTab Pro and Super NoteTab. Click on the corresponding name below for more information on the product and download links: NoteTab Pro (Commercial) Works under Windows 95 and Windows NT4, or higher Can edit files up to 16 Mb each Very fast Multi-level undo/redo Supports fixed-pitch OEM fonts Bookmarks URL and HTML tag highlighting Spell checker and thesaurus Full support for NoteTab-Outline documents Search/replace text in files on disk Options for word wrap at column, tab types, etc. Cost: only $9.95 USD!!! (Maintenance updates are free) Super NoteTab (Commercial) Works under Windows 95 and Windows NT4, or higher Can edit files up to 2 Gb or as large as memory permits Spell checker and thesaurus Full support for NoteTab-Outline documents Search/replace text in files on disk Can search/replace text criteria with multiple lines Can drag-and-drop text Can display variable- and fixed-width fonts Can't display OEM-type fonts (Terminal, MS Line Draw,...) Cost: only $5 USD!!! (Maintenance updates are free) Super NoteTab Light (Freeware) Same features as Super NoteTab except those listed below: No spell checker or thesaurus Can read NoteTab outlines but cannot create or modify them Can search for text in disk files but can't perform replacements Cost: free!!! Screen Shots Main editor window with highlighted link Clipbook in action on an HTML document Example of an outline document with hyperlinks Two documents displayed side by side A Clipbook Clip-completion dialog box -------------------------------------------------------------------------------- [ Homepage | NoteTab Pro | Super NoteTab | Links ] [ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] -------------------------------------------------------------------------------- NoteTab is a trademark of Eric G.V. Fookes, Switzerland Copyright © 1998, Eric G.V. Fookes. Last updated on May 06, 1998 The www.notetab.ch site is sponsored by Deckpoint S.A., Geneva, Switzerland - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Supreme Beef casserole (corrected) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Casseroles Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck 1 teaspoon shortening 16 ounces canned tomatoes 8 ounces tomato sauce 2 teaspoons salt 2 teaspoons sugar 2 cloves garlic -- crushed 8 ounces noodles 1 cup sour cream 3 ounces cream cheese 6 green onions -- chopped with tops -- (about 1 cup) Lightly grease a 2 quart casserole dish. Melt shortening in skillet; add beef, breaking into pieces with fork, cook until lightly brown. Drain off fat. Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer for 5 to 10 minutes. Cook noodles, drain well and blend in the sour cream, cream cheese and onions. Pour small amount of meat sauce in casserole. Cover with layer of noodles and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Ethnic Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Rich Swedish dough -- see recipe 1/2 cup diced mixed candied fruits 1/2 cup golden raisins -- rinsed and drained 2 tablespoons butter -- melted Rinse raisins in hot water and drain. Turn dough out on lightly flou7red broard and knead in fruit and raisins until evenly distributed throughout. Divied in half and shape each in smooth round balls. Place in 2 greased 8" round cake pans. With sharp knife or gazor blade, cut a large cross abut 1/4 inch deep on top of each ball. Brush with butter. let rise in warm place free from draft until light to touch and doubled in bulk, about 50 minutes. Bake 45 minutes, or until golden brown. Brush again with butter. Cool on wire rach. Slcie or cut in wedges to serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Meat Ball Appetizers, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 50 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cooking oil 1 pound ground beef 1 egg 1 cup soft bread crumbs 1 teaspoon brown sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ginger 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 2/3 cup milk 1 cup sour cream 1/2 teaspoon salt Heat cooking oil in fry pan. Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1" in diameter). Brown in cooking oil on all sides until fully cooked. Remove from pan, and drain on paper towels. Pour off excess grease and cool pan slightly. Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend. Add browned meat balls to sour cream, tossing to coat with sour cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50 appetizer size meat balls. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Meat Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MEAT BALLS*** 2 tablespoons butter or margarine -- melted 1/4 cup finely minced onion 1 Egg -- slightly beaten 1/2 cup milk 1/2 cup soft -- fine bread crumbs 1 1/2 teaspoons salt 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1 pound lean ground beef 1/4 pound ground veal -- or pork SAUCE: 2 tablespoons butter or margarine 3 tablespoons flour 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon black pepper 1 cup water 3/4 cup light cream -- or evaporated milk Saut‚ onion in butter. Combine egg with milk and bread crumbs; let stand 5 minutes. Add salt, spices, meat and onion. Blend well. Melt remaining butter in large skillet. Using 2 teaspoons, form meat mixture into small balls about 1/2" in diameter. Drop some balls into skillet; brown well on all sides; remove to warm casserole; repeat until all meat balls are browned. To make sauce: stir the flour, sugar, salt and pepper into the butter left in the skillet. Slowly add water and cream; cook and stir until thickened, about 5 minutes. Pour sauce over meat balls; cover and bake at 350 degrees 25 to 30 minutes. Or simply return meat balls to skillet; cover and simmer until tender. Yield: about 36 meatballs. NOTE: These meat balls may be made a day ahead, cooled and refrigerated. Reheat just before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet & Sour Cabbage Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups shredded cabbage 4 slices bacon -- diced 2 tablespoons flour 2 tablespoons brown sugar 1/2 cup water 1/3 cup vinegar Salt & Pepper 1 small onion -- sliced Cook cabbage in boiling salt water for 7 minutes. Fry bacon. Remove from pan and add flour and sugar to bacon fat and blanch. Add water, vinegar and seasoning and cook until thick. Add onion, diced bacon and cabbage and heat through. Serves 4 to 6. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet & Sour Kidney Beans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Peas Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans kidney beans -- drained (1 lb. -- each) 1 can garbanzo beans -- drained (1 lb.) 1 medium onion -- chopped fine 1/2 cup diced celery 1 medium green pepper -- chopped fine 1/2 cup sugar 1 teaspoon seasoned salt 1 teaspoon black pepper 1/2 cup salad oil 1/2 cup wine vinegar Combine vegetables in large bowl. Combine sugar, salt, pepper, oil and vinegar and pour over vegetables. Stir well; cover and refrigerate overnight. Stir occasionally to marinate thoroughly. Yield: 8 to 10 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet & Sour Meatballs Recipe By : Martha Jo Williams Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck 1 Egg -- beaten Salt & pepper 1 small jar apple jelly 1 jar chili sauce -- may add to beef Garlic salt Worcestershire sauce Catsup Cracker crumbs Flour Onion Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet & Sour Sauce for Ham Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 teaspoon flour 1/3 cup firmly packed light brown sugar 1 egg -- beaten 3 tablespoons yellow mustard 1/3 cup cider vinegar 1/4 cup crushed pineapple -- drained Melt butter, blend in flour, add sugar, egg, mustard and vinegar. Beat with rotary beater or wire whip until blended. Stir in pineapple. Cook over low heat. Stirring constantly until thickened. Serve hor or cold with baked ham or broiled ham slices. Yeild: 1 1/4 cups sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet 'n Sour Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Rice Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless chicken -- cut in cubes 2 tablespoons oil 1 clove garlic -- minced 1 Cup -- green pepper strips 1 cup carrot strips 1 1/4 cups chicken bouillon 1/4 cup soy sauce -- or teriyaki sauce 2 tablespoons sherry 3 tablespoons vinegar 3 tablespoons brown sugar 1/2 teaspoon ginger 1 can chuck pineapple in juice -- (8 oz.) 1 1/2 cups Minute Rice Brown chicken in oil. Add garlic, green pepper and carrots; saute briefly. Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand 5 minutes.] Stir before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Meatballs 57 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 Egg -- beaten 1 teaspoon salt 1 dash pepper 2 tablespoons shortening 1 Green pepper -- cut into strips 1 Onion -- sliced 1 1/2 cups pineapple juice 1/4 cup Heinz 57 Sauce Cornstarch/water Combine ground beef, egg, salt and pepper. Form into 16 meatballs. Lightly brown meatballs in shortening. Add green pepper and onion; saut‚ until vegetables are tender. Stir in pineapple juice and Heinz 57 sauce. Cover; simmer 15 - 20 minutes. Thicken sauce with cornstarch and water mixture. Serve over hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet and Sour Party Meat Balls Recipe By : Mike Price, Sr. Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Pork & Ham Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round 1 pound ground pork 2 cups soft bread crumbs 2 tablespoons finely chopped onion 2 eggs -- beaten 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon cornstarch 1 cup vinegar 3/4 cup sugar 3 drops hot sauce 1 tablespoon worcestershire sauce 1 green pepper -- diced 20 ounces pineapple chunks in syrup -- drained 8 ounces tomato sauce Combine first 7 ingredients. Mixing well. Shape into 1" balls. Brown in butter over medium heat, drain. Place meatballs in a 13x9x2 inch baking dish. Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low heat, stirring constantly until clear and thickened. Stir in remaining ingredients. Pour over meatballs. Bake at 300 degree for 40 minutes. Yield about 6 dozen meatballs. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet And Sour Spareribs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pork & Ham Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds spareribs -- up to 5 Soy sauce 3/4 cup granulated sugar 2 tablespoons cornstarch 1 cup cider vinegar 1/2 cup pineapple juice 2 tablespoons soy sauce 1 medium green pepper -- cut in strips 1/2 cup drained pineapple chunks Ask the meat cutter to cut the slabs in half lengthwise. Lay in shallow pan. Brush ribs lightly with soy sauce. Roast 1 1/2 hours in 350 degree oven or until done. Drain off drippings. Cut into serving portions two ribs wide. Place on heated deep platter. Meanwhile to make sauce, combine sugar and cornstarch in saucepan. Stir in vinegar, pineapple juice, soy sauce and green pepper. Heat, stirring constantly, to boiling. Boil until clear and slightly thickened. Just before serving, stir in pineapple chunks and pour over spareribs or serve separately. Serve with hot rice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Biscuit Ring Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick baking mix 1/2 cup sour cream 3 tablespoons milk 2 tablespoons margarine or butter -- softened 1/4 cup packed brown sugar 1/4 cup finely chopped nuts 2 teaspoons ground cinnamon 2 tablespoons margarine or butter -- melted Glaze -- see recipe Heat oven to 400 degrees. Grease 9" round pan. Mix baking mix, sour cream and milk until soft dough forms. Gently smooth dough into a ball on cloth-covered board dusted with baking mix. Roll into rectangle 12x6 inches. Spread with 2 Tbsp. softened margarine. Mix brown sugar, nuts and cinnamon; sprinkle over dough. Roll up tightly, beginning at 12" side. Seal well by pinching edge of dough into roll. Cut roll into twelve 1" slices. Place in circle in pan, overlapping slices. Drizzle with 2 Tbsp. melted margarine, Bake until golden brown, about 15 minutes. Cool 30 minutes. Glaze. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unsifted all-purpose -- or cake flour 1 1/2 cups sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2/3 cup butter 1 cup buttermilk 1 teaspoon vanilla 2 Eggs 4 ounces Baker's German Brand sweet chocolate -- melted Coconut-Pecan Frosting -- see recipe Mix flour with sugar, soda, baking powder and salt. Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs, and chocolate. Blend. Then beat 3 minutes at medium speed of electric mixer, scrapping bowl frequently. Pour into 2 well-greased and floured 9" layer pans. Bake at 350 degrees for about 35 minutes, or until cake tester comes out clean. Cool cake in pans 15 minutes; then remove from pans. Finish cooling on rack. Spread frosting between layers and over top. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Pickle Sticks Recipe By : Mrs. Lorene Ussery of Dallas Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Dallas Times Herald Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cucumbers 3 3/4 cups vinegar 3 cups sugar 3 tablespoons salt 4 1/2 teaspoons celery seed 4 1/2 teaspoons turmeric 3/4 teaspoon mustard seed Wash and cut cucumbers in sticks. Pour boiling water over; let stand overnight. The next morning, pack cucumbers sticks solid in sterilized glass jars. Combine vinegar, sugar, salt, celery seed, turmeric and mustard seed; boil 5 minutes. Pour boiling mixture over cucumbers and seal. Process in boiling water bath 5 minutes. Mrs. Lorene Ussery of Dallas Dallas Time Herald, April 1, 1976 Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups mashed canned sweet potatoes 3/4 teaspoon salt 2 tablespoons butter -- melted 1/3 cup honey 1 tablespoon butter 1/2 cup miniature marshmallows 1 cup chopped walnuts Combine potatoes, salt, melted butter; stir in marshmallows, chill. Shape in balls using 1/4 cup for each ball. Heat 1 Tbsp. butter with honey. When warm, add balls, 1 at a time, using 2 forks to coat each. Immediately roll each in nuts. Sweet Potato Balls may be frozen at this point in greased baking pan for future use. If not frozen, place balls on greased baking sheet; drizzle with melted butter. Bake at 350 degrees 15 to 20 minutes. Yield: 10 balls Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Potatoes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups grated raw sweet poatoes 4 eggs 1 cup raisins 1/4 teaspoon orange juice 1 cup chopped pecans -- optional 1/2 cup brown sugar 2 cups water dash cinnamon crushed pineapple -- optional Mix all ingredients. Pour in to 1 1 1/2 quart greased casserole. cover and bake at 350 degrees for one hour. Remove cover and continue baking 15 minutes longer. serves 10 - 12 Can put marshallows on top last few minutes of cooking if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Casserole #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Potatoes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large sweet potatoes 1/2 cup butter raisins 2 oranges -- juice and all dash cinnamon 1 cup brown sugar 2 eggs minature marshmellows -- for topping Ahead of time bake sweet potaotes. Peel and mash. Add eggs, butter, orange jusce, orage sections, cinnon and brown sugar to mashed potatoes. Place in a baking dish and bake at 400 degrees for 30 minutes. Top with minature marshmellow and brown. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Loaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 1/2 cups vegetable oil 2 cups shredded sweet potatoes 1 1/2 cups sugar 1 teaspoon vanilla 1/2 cup shredded coconut 3 1/3 cups all-purpose flour 1/4 cup water 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 2/3 cup chopped nuts Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, sweet potatoes, sugar, vanilla and coconut on low speed, scrapping bowl occasionally, 1 minute. Add flour, water, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- beaten 1 cup milk 1 cup mashed sweet potatoes -- canned or cooked 1 1/2 cups all-purpose flour 1 tablespoon sugar 5 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening -- melted combine eggs, milk and potates, beat until smooth. Combine dry ingredients, add to potatoe mixture, blending thoroughly. Add shortening, mix well. Fill greased muffin pan, two thirds full. Bake at 400 degrees for 30 to 40 minutes. Makes 12 to 15 2 inch muffins. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Pie Recipe By : Frances Cordin Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium sweet potatoes -- cooked 6 eggs 1 cup sugar 2 tablespoons vanilla nutmeg -- to taste 1 cup milk Blend all ingredients, until smooth. Bake in pie shell for 40 to 50 minutes at 350 degrees. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked mashed sweet potatoes 3 tablespoons melted butter 1 package dry yeast 1/2 cup warm water 1 egg 1 teaspoon salt 3 tablespoons sugar 5 cups all-purpose flour 3/4 cup warm water Blen potatoes and melted butter. Dissolve yeast in 1/2 cup very warm water. Add to the potatoes. Add egg, salt and sugar, blend well. Add flour alternately with 3/4 cup warm water. Turn out on well floured board and knead until smooth. Place in greased bowl, turning to grease top, cover, allow to rise for 2 hours. Placedough on board and roll to desired thickness. Cut into shapes desired. Brush rolls with butter. Let rise for 1 hour. Bake at 425 degrees for 15 or 20 minutes. Yeild 30 rolls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Pull-Apart Biscuit Ring Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Microwave Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 cups Bisquick baking mix 2 tablespoons sugar 2 teaspoons grated orange peel 2/3 cup cold water 3 tablespoons margarine or butter -- softened Mix 2/3 cup sugar, cinnamon and nutmeg; reserve. Mix baking mix, 2 Tbsp. sugar, orange peel and water until soft dough forms. Turn dough onto cloth-covered board well dusted with baking mix. Gently roll in baking mix to coat; shape into ball. Knead 1 minute. Shape into slightly flattened round; cut into 16 wedges. Shape each wedge into ball. Dip in margarine; coat with sugar mixture. Place side by side in ungreased 6 cup microwaveproof ring mold, pressing lightly together; sprinkle with any remaining sugar mixture. Place mold on inverted microwaveproof plate in microwave oven. Microwave on high (100%) 3 minutes; rotate mold 1/2 turn. Microwave until wooden pick inserted in center of 1 or 2 biscuits comes out clean and biscuits spring back with touched lightly (sugar mixture will appear wet), 1 3/4 to 2 3/4 minutes longer. Let stand on heatproof surface 5 minutes (do not use rack). Invert on heatproof serving plate. Serve warm. Tightly wrap any remaining biscuits (to serve, unwrap and heat in microwave). Makes 16 biscuits. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Summer Peas Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large lettuce leaves 1 1/2 pounds fresh green peas -- shelled 2 tablespoons thinly sliced green onions -- with tops 1/8 teaspoon dried basil leaves -- crushed 1 tablespoon margarine or butter -- softened Rinse lettuce leaves; shake off excess water. Line 1 1/2 quart saucepan with lettuce. Spoon peas onto lettuce. Sprinkle with onions and basil; dot with margarine. Cover and cook over low heat until peas are done, about 18 minutes. Discard lettuce. Makes 3 to 4 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet'n Sour Burgers Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cans rice -- cooked 1 cup pineapple juice 1/2 cup sugar 1/3 cup water 1/4 cup vinegar 1 tablespoon soy sauce 2 tablespoons cornstarch 2 tablespoons butter 1 medium green pepper -- cut into strips 4 slices pineapple rings 4 Ground beef burgers Prepare rice. In a small saucepan combine next 6 ingredients and bring to a boil. Let simmer while preparing burgers. Saut‚ green pepper in butter for 4 to 5 minutes. Add pineapple. Fry burgers 3 to 4 minutes on each side. Place burgers on rice. Top with pineapple slices and several strips of green pepper. Pour sauce over top. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet-Sour Meatballs, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds bulk sausage -- rolled into 1 1/2" -- balls 40 ounces canned pineapple chunks -- drained, reserving -- 1 cup liquid 1 cup realemon reconstituted lemon juice 1/3 cup firmly packed light brown sugar 2 tablespoons soy sauce 1 teaspoon ground ginger 2 tablespoons cornstarch 2 medium green peppers -- cut in pieces In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet-Sour Pork Chops Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pork & Ham Oriental Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless pork chops 2 tablespoons peanut oil 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 cup brown sugar 1/4 cup salad vinegar -- or apple cider -- vinegar 1 cup pineapple juice 1 tablespoon soy sauce 1 medium onion -- sliced 1 large green pepper -- cubed Preheat oven to 350 degrees. Brown pork chops in oil. Place in baking dish. Combine all other ingredients except onion and green pepper in a saucepan and bring to boil. Cook for 2 minutes. Pour thickened sauce over pork chops and top with onion and green pepper. Bake covered for 1 1/2 - 2 hours until chops are tender. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Seasoning Blend Recipe By : Patricia Lawler, Euless, Texas Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Mexican Southern Living Home Made Spices Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons chili powder 1 tablespoon salt 1 tablespoon garlic powder 1 1/2 teaspoons ground black pepper 3/4 teaspoon ground red pepper Combine all ingredients. Store mixture in an airtihgt container up to 1 month. Use with beef or chicken. Yield 1/3 cup - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tamale Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mexican Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooking oil 1 onion 1 clove garlic 1 green pepper -- chopped fine 1 pound ground beef 1 quart tomatoes 1 can corn, whole kernel, canned 1 can ripe olives -- pitted 1 tablespoon tamale seasoning -- or chili powder 1 tablespoon salt 1 cup milk 3 eggs 1 cup yellow cornmeal Fry until lightly brown the onion, garlic pepper. Add beef and brown. Add tomatoes, corn, olives, tamale seasoning and salt. Cook slowly for 15 minutes. mix together milk and eggs. Add cornmeal and mix well. Pour over beef mixture. Pour into a large baking dish. Bake for 1 hour at 350 degrees. - - - - - - - - - - - - - - - - - - Serving Ideas : Salad and Tortilla chips NOTES : Why don't you all try it. Its enough for 4 to 6 people but we eat it like pigs. * Exported from MasterCook * Tammy Fay Bakker Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sugar 1 1/2 sticks butter 2/3 cup condensed milk, sweetened chocolate chips 7 ounces marshmallow cream 2 teaspoons vanilla 4 tablespoons peanut butter nuts -- optional In saucepan add sugar, butter and milk. Stir until comes to boil. Boil 5 minutes, stirring all the time,. Bring heat down to medium. After the 5 minutes boiling take off fire and add chocolate cho=ips and marshamlallow cream. Mix well. Add vanilla peanut butter, nuts. Pour into buttered cookie sheets Chill and slice into squares. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Potato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Salads & Salad Dressings Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Kraft Sandwich Spread 4 cups cubed cooked potatoes 1 cup celery sliced 2 Hard cooked eggs -- chopped 1/4 cup green onions slices Combine ingredients; mix lightly. Chill. 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tarragon Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Bisquick baking mix 1/3 cup sour cream 1 can condensed cream of potato soup -- (10 3/4 oz.) 2 Eggs 2 tablespoons sugar 1 teaspoon dried tarragon leaves Heat oven to 350 degrees. Grease 1 1/2 quart round casserole. Mix all ingredients; beat vigorously 30 seconds. Spread in casserole. Bake until deep golden brown, 60 to 65 minutes. Loosen edge from side of casserole; remove from casserole. Cool on wire rack about 20 minutes before slicing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tarragon Turkey Pasta Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Couscous Salads & Salad Dressings Turkey Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked Butterball breast of turkey cut -- into 1/2" cubes 1 cup creamy dressing 1 clove garlic -- minced 1 tablespoon tarragon leaves -- crushed 4 cups cooked rotini pasta 2 cups frozen mixed California or Italian -- thawed, drained -- vegetables 1 small red onion -- sliced thin Salt Pepper Blend dressing, garlic and tarragon. Toss with turkey, pasta and vegetables. Season with salt and pepper. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tea Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sifted flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons butter 5 tablespoons sugar 1 Egg -- well beaten 3/4 cup milk Sift flour once, measure, add baking powder and salt, and sift again. Cream butter, add sugar, and cream together thoroughly. Add egg, then flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased muffin pans in hot oven (450 degrees) 20 minutes. Makes 18 small muffins. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tender Fudge Layer Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup butter or margarine -- softened 1 1/3 cups sugar 2 Eggs 1 teaspoon vanilla 2 ounces unsweetened chocolate -- melted and cooled 1 cup ice water Chocolate Frosting of choice -- see recipe Walnuts halves -- optional Stir together flour, baking soda and salt; set aside. In large bowl of mixer cream butter, sugar, eggs and vanilla at high speed until fluffy, about 5 minutes, scraping bowl occasionally. Stir in chocolate. Using low speed, stir in flour mixture alternately with water, blending well after each addition. Pour into 2 greased and waxed-paper-lined 8" layer-cake pans. Bake in preheated 350 degree oven about 30 minutes or until pick inserted in center comes out clean. Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool. Frost with chocolate frosting and decorate with walnut halves. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tenderloin Pita Pockets Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Pitas & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 small onion -- sliced and -- separated into -- rings 1/2 Green pepper -- diced 2 cloves garlic -- minced 1/2 teaspoon dried oregano leaves 1 pound tenderloin tips -- cut into lengthwise -- strips 4 Pita pockets -- cut in half Combine oil, onion, green pepper, garlic and oregano in a non-stick frying pan and cook for 2-3 minutes. Add beef strips, brown all sides and season to taste. Place 1/4 meat mixture into a pita and top with Sour Cream Dill Sauce or another sauce of you choice. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tenderloin Tips In Beer Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tenderloin tips Salt and pepper -- to taste 1/2 cup flour Oil for saut‚ing 1 large onion -- sliced 1 Leek -- white only, chopped 1 Shallot -- finely chopped 2 Garlic cloves -- minced 1 can beer -- (12 oz.) 1/4 teaspoon thyme 1 Bay leaf Season tenderloin tips with salt and pepper; shake in bag containing the flour. Pour a thin film of oil in skillet and saut‚ the onion, leek, shallot and garlic until tender. Remove saut‚ mixture with a slotted spoon and place in a casserole dish. In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole. Pour half the can of beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole. Add remaining beer, thyme and bay leaf. Cover tightly and simmer 1 to 1 1/4 hours on top of the stove. Serves 4 - 6. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Fried Catfish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Skinned -- pan dressed catfish -- or other fish, -- fresh or frozen 2 teaspoons salt 1/4 teaspoon pepper 2 Eggs 2 tablespoons milk 2 cups cornmeal Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about 1/8" melted fat, hot but not smoking. Fry at a moderate heat, When fish is brown on one side, turn carefully and brown on the other side. Cooking time is about 10 minutes, depending on the thickness of the fish. Drain on absorbent paper. Serve immediately on a hot platter, plain or with a sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Jam Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened 1 cup sugar 5 Eggs 1 jar Bama Red Plum Jam -- (16 oz.) 1 cup Bama Strawberry Preserves 3 cups all purpose flour 1 tablespoon baking soda 2 teaspoons ground allspice 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 cup buttermilk Chopped nuts -- optional Preheat oven to 350 degrees. In large mixer bowl, beat butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in jam and preserves. Stir together dry ingredients. All alternately with buttermilk to jam mixture. Turn into 3 well greased wax paper lined 9-inch layer cake pans. Bake 40 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes, remove from pans. Cool completely. Frost with Maple Frosting. Garnish with nuts if desired. Makes 1 9-inch 3-layer cake. See recipe for Maple Frosting. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Salsa Recipe By : Erin Whiteley, Annapolis Maryland Serving Size : 1 Preparation Time :0:00 Categories : Mexican Southern Living Family & Friends Marinades, Salsa & Sauces Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large tomato -- quartered 1/2 purple onion, whole -- halved 1 clove garlic 1/4 cup fresh cilantro -- loosely packed 1/2 teaspoon salt 4 1/2 ounces canned chopped green chilies Position knife blad in food processor bowl; add first 5 ingredients. Process until chopped. Add chilies; pulse once or until combine. Yield: 2 cups - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thailand Beef Curry #1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salad oil or peanut oil 1/2 cup minced onion 2 small clov garlic 1/2 teaspoon coriander seed -- crushed 1 Small hot chili peppers -- (1 to 2) 1/2 teaspoon powdered ginger 1/2 teaspoon grated lemon rind 1 pound round steak -- cut into 1" cubes 1 Fresh coconut 3 cups hot water Salt to taste In a blender container place onion, garlic, coriander seeds, chili peppers, ginger and lemon rind. Blend until a paste is formed. Heat oil in skillet, add paste and cook until oil blends into paste. Add meat and brown well. Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK). Stir in coconut milk to meat mixture, bring to a boil being careful not to boil over. When foaming ceases, turn to simmer. Cook until mixture has been reduced to half its volume. Add salt to taste. Serve over hot rice, and raisin chutney or coconut chutney. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thailand Beef Curry #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup minced onion 1 pound round steak -- cut in 1" cubes 2 tablespoons butter or oil 2 1/2 teaspoons curry powder 4 cups coconut milk 1 small hot dried chili pepper 1 Bouillon cube -- crushed Salt -- to taste Make coconut milk by cracking shell of coconut with hammer. Pry out meat with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1 1/2 cups of the hot water in blender. When paste has formed, strain through cloth into a bowl or 4 cup measure. Repeat with remaining coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK). Saut‚ onion and meat in butter. Stir in curry powder and remaining ingredients except salt. Bring to a boil being careful not to boil over. When foaming ceases, turn to simmer. Cook until mixture has been reduced to half its volume. Add salt to taste. Serve over hot rice, and raisin chutney or coconut chutney. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * The Cake That Don't Last Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 cups sugar 1 teaspoon soda 1/2 teaspoon salt 1 teaspoon cinnamon 3 Eggs 1 1/4 cups oil 1 small can crushed pineapple 5 Bananas -- diced Mix together and bake 1 hour & 15 minutes at 350 degrees in a tube pan. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Flour Bread Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1 cup sifted all purpose flour 1 1/2 cups whole wheat flour 1/2 cup rye flour 2 cups milk 1/2 cup brown sugar 3 tablespoons shortening 2 tablespoons granulated sugar 1 teaspoon salt Heat milk, brown sugar, shortening, sugar and salt together, stirring just till warm. Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in an additional 2 1/4 to 2 1/2 cups sifted all-purpose flour, enough to make a moderately stiff dough. Turn onto floured surface; knead 8 to 10 minutes. Place in greased bowl, turning once. Cover; let rise till double (about 1 1/2 hours). punch down; let rest 10 minutes. Shape into two loaves. Place in 2 greased 8 1/2x4x3-inch loaf pans. Let rise 45 minutes to 60 minutes. Bake in 375 degree oven for 40 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Flour Yeast Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast Warm water 2 cups scalded milk 1 tablespoon brown sugar 3 tablespoons white sugar 1 tablespoon salt 3 tablespoons shortening 1/2 cup rye flour 1/2 cup whole wheat flour 1 cup white flour Dissolve yeast in warm water. Stir and mix the three flours extra well. Mix all ingredients well. Add more flour as to make dough easy to knead so as not to be sticky. Let rise, punch down and rise again. Shape 2 loaves, let rise. Bake at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three-Bean Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cut green beans -- drained (16 oz.) 1 can cut wax beans -- drained (15 1/2 -- oz.) 1 can red kidney beans -- (16 oz.) 1 medium green pepper -- coarsely chopped 1 medium onion -- coarsely chopped 1/2 cup salad oil 1/2 cup cider vinegar 1/3 cup sugar 1 1/2 teaspoons salt 1/2 teaspoon pepper Combine all ingredients in a large bowl. Refrigerate several hours or overnight. Yield: About 2 quarts. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three-Layer Mocha Pie Recipe By : Mrs. Carol Bloch, Owings Mills, Md Serving Size : 1 Preparation Time :0:00 Categories : Better Homes & Garden Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick piecrush mix 3/4 cup chopped walnuts 1/4 cup packed brown sugar 1 ounce unsweetened chocolate -- grated 1 teaspoon vanilla 1 pint coffee ice crream -- softened 1 pint chocolate ice cream -- softened 1 cup whipping cream 2 tablespoons powdered sugar 2 teaspoons instant coffee crystals Combine piecrust mix,, nuts, brown sugar and chocolate. Combine vanilla and 2 tablespoons water; add to piecrust mixture, a little at a time, tossing with a fork thill mixture forms a bal. On floured surface roll pastry to a 12-inch circle; transfer to 9'inch pie plate. Trim edges. Bake in 375 degree oven for 20 minutes. cool, chill. Spread coffee ice cream in crust. Freeze. spread chocolate ice cream atop coffee layer. Freeze. Combine whipping cream, powdered sugar and coffee crystals; beat to soft peaks. Spread atop ice cream. Freeze firm. BH&G - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tiny Tim Cranberry Tarts Recipe By : The Times Magazine/ Oct. 23, 1978 Serving Size : 1 Preparation Time :0:00 Categories : Army Times Family & Friends Pies & Pastries Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 3 ounces cream cheese 1 cup all-purpose flour 1 egg 3/4 cup sugar 2 tablespoons butter -- softened 1 teaspoon vanilla 1/2 cup chopped walnuts 72 fresh cranberries -- rinsed and drained In a bowl, mix butter, cream cheese and flour with the finges until a ball of dough is formed. Cut dough into 24 pieces and place each piece into a muffing pan cup. With the fingers presss dough to line the gbottom and sides of each cup. In a bowl, mix egg, sugar, butter, vanilla and nuts. Place 3 cranberries in each cup and spoon some egg mixture over cranberries, filling each cup to the tops. bake in a preheated 325 degree oven for 20 to 25 minutes or until richly browwned. Cool in cups and then remove each tart by running the tip of a knife around edge. Yeild: 24 tarts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tips For Success For Cooked Jams And Jellies Recipe By : SURE JELL FRUIT PECTIN Serving Size : 1 Preparation Time :0:00 Categories : Guides & Tips Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** 1. Do not reduce sugar or use sugar substitute. The exact amounts of sugar, fruit and pectin are necessary for a good set. 2. For recipes using less sugar, try SURE JELL Light Fruit Pectin. 3. Buy new flat jar lids for good seal. 4. Do not double recipes. Mixture may not set. 5. Use ripe fruit (not under or overripe) for best flavor. 6. Crush berries 1 cup at a time, using potato masher. With food processor, pulse to chop fruit; do not puree. Jam has bits of fruit. 7. Add 1/2 teaspoon butter or margarine to prevent foaming during cooking. 8. A full rolling boil is a boil that does not stop when stirred. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tips For Success For No-Cook Freezer Jams And Jellies Recipe By : SURE JELL FRUIT PECTIN Serving Size : 1 Preparation Time :0:00 Categories : Guides & Tips Jams, Jellies & Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** 1. Do not reduce sugar or use sugar substitute. The exact amounts of sugar, fruit and pectin are necessary for a good set. 2. For recipes using less sugar, try SURE JELL Light Fruit Pectin. 3. Use fully ripe fruit at room temperature to help sugar dissolve. 4. Crush berries 1 cup at a time, using potato masher. With food processor, pulse to chop fruit, do not puree. Jams has bits of fruit. 5. Do not double recipes. Mixture may not set. 6. Storage - Freeze until opened. After opening, refrigerate. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toasted Tid Bits, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers & Hors d'Oeuvres Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- melted 1 teaspoon worcestershire sauce 1/2 teaspoon celery salt 1/4 teaspoon tabasco sauce 1/8 teaspoon garlic powder 2 cups bite-size oat cereal rings 1 cup pretzel sticks 1 cup shelled peanuts 2 cups bite-size shredded wheat Mix first five ingredients. Pour this mixture over other ingredients in large bowl. Stir gently to coat all pieces. Bake in large shallow baking pan at 300 degrees for 1 hour. Stir every 10 minutes. Makes about 6 cups. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toffee Bars Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups 3 Minute Brand Oats 1/2 cup brown sugar 1/2 cup butter or margarine -- softened 1/4 cup white corn syrup 1/2 cup semi-sweet chocolate chips -- or butterscotch -- chips 1/3 cup chunky peanut butter Combine oats and brown sugar. Blend in butter and syrup. Spread in an 8" square pan and bake 10 minutes at 350 degrees (4 minutes in a microwave oven). Cool. Meanwhile, melt chips and peanut butter together. Spread over baked layer. Chill and cut into bars when completely hardened. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toll House Chocolate Chip Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter -- softened 3/4 cup sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 Eggs 2 cups Nestle' Toll House Semi-sweet Chocolate -- Morsels 1 cup chopped nuts -- optional Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop by tablespoonfuls onto ungreased cookie sheets. Bake 9 - 11 minutes. Makes 5 dozen 2 1/4" cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toll House Chocolate Chip Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1/2 cup all-purpose flour 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 cup butter -- melted and cooled -- to room temperature 1 cup Nestle's Toll House Semi-Sweet Chocolate -- Morsels 1 cup chopped walnuts 1 unbaked pie shell -- (9") Preheat oven to 325 degrees. In large bowl beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Beat in melted butter. Stir in semi-sweet chocolate morsels and walnuts. Pour into pie shell. Bake at 325 degrees 1 hour. Serve warm with whipped cream or ice cream, if desired Freezes well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toll House Mud Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup + 2 Tbsp. all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup firmly packed brown sugar 1/2 cup butter 1 teaspoon vanilla extract 1 Egg 2 cups Nestle Toll House Semi-sweet Chocolate -- divided -- Morsels 1/2 cup chopped nuts Preheat oven to 375 degrees. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar, butter and vanilla extract until creamy. Add egg; beat well. Gradually add flour mixture. Stir in 1 1/3 cups chocolate morsels and nuts. Spread into foil-lined 9" square baking pan. Bake at 375 degrees 23 to 25 minutes. Immediately sprinkle 2/3 cup chocolate morsels over top. When morsels are shiny, spread evenly. When cool, chill 5 to 10 minutes to set chocolate. Cut into 1 x 1 1/2 inch bars. Makes 36 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toll House Pan Cookie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups unsifted flour 1 teaspoon baking soda 1 cup butter -- softened 3/4 cup sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 Eggs 2 cups Nestle's Semi-sweet Real Chocolate -- Morsels 1 cup chopped nuts Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Spread into greased 15x10x1" baking pan. Bake at 375 degrees 20 minutes. Cool; cut into 2" squares. Makes 35 squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Aspic #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lemon jello 1 package raspberry jello 3 1/2 cups tomato juice 1/4 cup vinegar 2 tablespoons sugar 1/4 cup chopped onion 1 cup chopped celery 1/2 cup chopped salad olives Heat the tomato juice, vinegar and sugar to almost a boil. Pour over jello. After above mixture is slightly congealed add the onions, celery and salad olives. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Aspic #2 Recipe By : Sara Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unflavored gelatin 1/4 cup cold water 4 cups tomato juice 1 Onion -- chopped 1/2 cup celery 4 whole cloves 6 Pepper corns 1 teaspoon sugar 1/2 teaspoon salt 1/4 cup lemon Boil celery, onion, cloves in tomato juice, drain. Mix gelatin in the water, add mixture above and chill. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Aspic #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces lemon flavor jello 1 teaspoon salt 1 cup boiling tomato juice 2/3 cup cold tomato juice 1 tablespoon lemon juice 1 teaspoon horseradish 1/2 grated onion Mix well then chill. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- vegetable oil or -- combination 1/2 cup sugar 1/4 cup vinegar 1/4 cup lemon juice 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1 cup catsup Shake all ingredients in tightly covered container; refrigerate. Sake just before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-Green Bean Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Vegetables Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Strips bacon 1 can stewed tomatoes with green peppers and -- (16 oz.) -- onions 1 can green beans -- drained (16 oz.) 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 dash pepper 1 dash Cayenne pepper 2 tablespoons mayonnaise 1 cup soft bread crumbs 2 tablespoons butter -- melted Fry bacon. Drain off excess fat. Break bacon into pieces. Add tomatoes; simmer a few minutes. Add beans, seasoning and mayonnaise. Place in oiled 8" round baking dish. Combine bread crumbs and butter. Sprinkle over vegetable mixture. Bake, uncovered, from 30 to 35 minutes in a 325 degree oven. (This can be prepared ahead and baked just before serving.) Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tropical Mandarin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooking oil 3/4 cup sugar 2 Eggs 1/2 cup mashed ripe banana -- (1 - 1 1/2 medium) 1/2 teaspoon almond extract 1 can mandarin oranges -- drained (11 oz.) 1 1/2 teaspoons grated orange peel 1 3/4 cups unsifted all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon soda 1/2 teaspoon salt 1/2 cup coconut 1 tablespoon graham cracker crumbs -- up to 2 Blend together oil and sugar in large mixing bowl. Add eggs, one at a time, beating well after each addition. Stir in banana and almond extract. Cut oranges into pieces and add to banana mixture. Stir in remaining ingredients except graham cracker crumbs. Mix well. Grease bottom and sides of 8x4 or 9x5-inch (1 1/2 qt.) loaf dish. Sprinkle with graham cracker crumbs; shake out excess crumbs. Pour batter into dish, spreading evenly. Bake 55 minutes at 325 degrees. Yield: 1 loaf Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Citrus Waldorf Salad Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Salads & Salad Dressings Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cans tuna in vegetable oil -- (6 1/2 or 7 oz. -- each) 3 cans grapefruit & orange sections -- well drained (16 -- oz. each) 2 cups diagonally sliced celery 1 cup broken walnut pieces 1 medium avocado 3 tablespoons lemon juice 1/2 cup water 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon hot pepper sauce Salad greens Drain tuna, reserving 1/3 Cup oil for dressing (add additional salad oil, if necessary). Flake tuna or cut into chunks; combine with grapefruit and orange sections, celery and walnut pieces; reserve. Peel avocado and remove pit; cut into small pieces. In small bowl, mash avocado with lemon juice. Add reserved tuna oil and all remaining ingredients except salad greens; beat together until smooth and creamy. Or combine in electric blender container and blend on high speed mixture is smooth. Line salad bowl with salad greens. Add reserved tuna-citrus mixture; serve with avocado dressing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Pasta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Couscous Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1 onion -- chopped 1 can tuna in oil 1 cup spaghetti sauce black olives -- or green cooked pasta Fry onion in oil, add tuna fish and cook 2 minutes. Add spaghetti sauce and olives cook 1 or 2 minutes. pour over pasta. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- drained, flaked (7 -- oz.) 1/2 cup mayonnaise 1/4 cup sliced ripe olives 1/4 cup chopped onion 1/4 cup chopped green pepper Lettuce leaves Cherry tomato halves In medium bowl stir together tuna, mayonnaise, olives, onion and green pepper. Cover; chill. Serve on lettuce-lined platter. Garnish with cherry tomatoes. Makes 1 1/2 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- (6 1/2 or 7 oz.) 1 cup chopped celery 1/4 cup mayonnaise or salad dressing 1 tablespoon drained sweet pickle relish 1 tablespoon chopped onion 1/4 teaspoon salt 6 Buttered frankfurter rolls Drain tuna. Flake. Combine all ingredients except rolls. Chill. Fill rolls with tuna mixture. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna-Broccoli Deep Dish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Tuna Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen chopped broccoli -- thawed and well -- drained (10 oz.) 1 can tuna -- drained (9 1/2 oz.) 1/2 cup sliced ripe olives 1/2 cup sliced green onions -- with tops 1 can condensed cream of celery soup -- (10 3/4 oz.) 1/2 cup sour cream 1 cup Bisquick baking mix 1/4 cup cold water Heat oven to 375 degrees. Layer broccoli, tuna, olives and green onions in ungreased 9" square baking dish. Mix soup and sour cream; spread over tuna mixture. Mix baking ix and cold water; beat vigorously 30 seconds. Turn onto cloth-covered board well dusted with baking mix. Knead 5 times. Roll into 9" square. Place on soup mixture. Cut slits to allow steam to escape. Bake until hot and bubbly and crust is golden brown, 25 to 30 minutes. Makes 4 or 5 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna-Cashew Casserole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chow mein noodles -- (3 oz.) 1 can condensed cream of mushroom soup -- (10 1/2 oz.) 1 can tuna -- drained and flaked -- (6 1/2 or 7 oz.) 1 cup dry roasted cashews 1 cup chopped celery 1/4 cup minced onion 1/4 cup water Lemon wedges for garnish About 40 minutes before serving: Preheat oven to 375 degrees. Set aside 1/2 cup chow mein noodles. In 1 1/2-quart casserole, stir rest of noodles with undiluted soup, tuna, nuts, celery, onion and water. Sprinkle reserved noodles over top. Bake 30 minutes or until bubbling. Serve with lemon wedges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna-Egg Patties Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup thick white sauce 4 Hard-cooked eggs -- chopped 1 can tuna -- drained and flaked -- (6 1/2 oz.) 3 tablespoons chopped pimiento 2 tablespoons chopped onion 1 tablespoon snipped parsley 1/2 teaspoon celery salt 1/2 teaspoon paprika Flour 2 Eggs 2 tablespoons water 2 cups finely crushed Wheaties cereal 1 tablespoon shortening 1 cup chili sauce Grease baking dish, 8x8x2 inches. Stir together white sauce, hard cooked eggs, tuna, pimiento, onion, parsley, celery salt and paprika. Spread in baking dish. Refrigerate 1 hour. Cut tuna mixture into 9 squares. Coat squares with flour; shape into patties. Beat eggs and water slightly. Dip patties into egg mixture; coat with cereal crumbs. Melt shortening in skillet. Lightly brown patties over low heat about 5 minutes on each side. Heat chile sauce; serve over patties. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Amandine Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups stuffing mix 2 cups water 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 2/3 cup water 1 1/3 cups undiluted evaporated milk 3 cups cubed -- cooked turkey 2 cups thawed frozen green beans 1/4 cup sliced almonds Moisten stuffing mix with 2 cups water. Press into bottom and sides of buttered, shallow 2 quart baking dish. Bake in hot oven (400 degrees) 10 minutes. Saute onion and celery in butter in large saucepan. Stir in flour, salt, and pepper. Gradually add 2/3 cup water and evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and thickens. Remove from heat. Stir in turkey and green beans. Spoon into stuffing crust. Sprinkle almonds over top. Bake in moderate oven (350 degrees) 25 to 35 minutes or until heated through. Makes 8 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Chow Mein Casserole Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Casseroles Turkey Bisquick® Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can condensed chicken broth -- (10 3/4 oz.) 1/2 cup Bisquick baking mix 2 cups cut-up cooked turkey 1/3 cup blanched whole almonds 1 can chow mein vegetables -- drained (16 oz.) 1 can mushroom stems and pieces -- drained (4 oz.) 1 jar sliced pimientos -- drained (2 oz.) 1 cup chow mein noodles Heat oven to 375 degrees. Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole. (Mixture will be slightly lumpy.) Stir in remaining ingredients except chow mein noodles. Bake uncovered until thick and bubbly, about 40 minutes. Sprinkle with chow mein noodles; bake uncovered 5 minutes longer. Let stand uncovered 5 minutes before serving. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Cutlets Parmesan Recipe By : McCall's, page 143, Sept. 1997 Serving Size : 4 Preparation Time :0:00 Categories : Turkey Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups small egg bow-tie pasta 1 cup frozen green peas 1 tablespoon unsalted butter 3/4 cup Parmesan cheese 4 turkey breast cutlets -- thick 2 large egg whites -- lightly beaten 3/4 cup Italian bread crumbs 2 tablespoons olive oil 2 large plum tomato, whole -- cut in 12 slices 8 large basil leaves 1 cup shredded mozzarella cheese fresh ground pepper 1. In covered 3-quart pot, bring 2 quarts hot salted water to a boil. Add pasta; cook 6 minutes. Add frozen peas; cook 2 minutes, until pasta is al dente and peas are crisp-tender. Reserve 1/2 cup pasta cooking water; ddrain pasta. Return pasta, peas and reserved water to pot; add butter and 1/2 cup Parmesan; stir. cover; keep warm. 2. While pasta is cooking, dip cutlets into egg whites, then coat with crumbs. In larage nonstick skillet, heat oil over high heat. Add cutlets; cook 2 minutes, until browned on bottom. Turn cutlets over; sprinkle each with 1 tablespoon Parmesan. Place 3 tomato slices and 2 basil leaves, overlapping, on each cutlet. Sprinkle with mozzarella; season with pepper to taste. Cook 1 minute. cover skillet with lid; cook 30 seconds until cheese is melted. Serve with pasta. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Minestrone Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Turkey Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Meaty turkey frame 1 teaspoon salt 4 cups water 2 cups sliced potatoes 3 Onions -- thinly sliced 1 Bag -- (8 oz.) shredded -- coleslaw cabbage 2 cups sliced celery 6 Ripe pitted medium olives -- chopped Combine turkey frame, salt and water in a soup pot (or pressure cooker). Cover and simmer 2 hours over low heat, or 45 minutes in a pressure cooker, (following manufacturer's directions.) Strain broth into a container. Set turkey frame aside to cool. When fat has risen to the surface of the turkey broth, skim with a bulb-type baster (or if you're not in a hurry, chill until fat hardens. Then lift off the fat.) Combine fat free broth with remaining ingredients. Cover and simmer until vegetables are tender. Meanwhile, strip meat from turkey frame and chop into bite-size pieces. Add to the soup and heat through. Salt and pepper to taste. Season with Parmesan cheese and chopped fresh parsley if you like. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Schnitzel #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound cooked Butterball breast of turkey -- cut into 1/4" thick -- slices 1/4 cup lemon juice 1 Egg 2 teaspoons milk 3/4 cup dry seasoned bread crumbs Butter or margarine Hot cooked noodles Lemon wedges Marinate turkey slices in lemon juice 1 hour, drain. Blend egg and milk. Dip turkey slices into egg mixture, coat with bread crumbs. Brown turkey in butter in skillet over medium heat 2 to 4 minutes per side. Serve with noodles and lemon wedges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Vegetable Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Brand Names & Ads Turkey Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked Butterball breast of turkey -- cut into 1/2" cubes Bones and trimmings from cooked breast of -- turkey 6 cups water 1 can cocktail vegetable juice -- (46 oz.) 8 ounces turkey gravy packet 1 Bag -- (16 oz.) frozen -- mixed vegetables 2 medium onions -- diced 2 Ribs celery -- sliced 1 clove garlic -- minced 2 teaspoons seasoned salt 1/2 teaspoon pepper 1/2 teaspoon thyme leaves Place turkey bones and trimmings in Dutch oven or large saucepan. Add water. Cover and simmer 1 hour. Remove carcass; strip turkey from bones. Discard carcass. Strain broth. Combine broth, turkey and remaining ingredients in Dutch oven. Cover and simmer 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Waldorf Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Turkey Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Hellmann's Real Mayonnaise 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups diced cooked turkey -- or chicken 2 Apples -- cored and chopped 2/3 cup sliced celery 1/2 cup chopped walnuts In large bowl stir first 4 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turtle Cake Recipe By : Mary Winn Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box German chocolate cake mix 3/4 cup melted margarine 1/4 cup evaporated milk 1 Bag -- (14 oz.) caramels 1 cup chopped pecans 1 cup chocolate chips Mix cake mix according to package directions. Pour half of the batter into 13x9 inch floured and greased pan. Bake 15 minutes at 350 degrees. Melt caramels with milk and butter. Pour over cake, sprinkle pecans and chocolate chips. Pour remaining cake batter over top. Bake 20 minutes more at 350 degrees. May be frosted. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turtles Candy Recipe By : Rudy Serving Size : 1 Preparation Time :0:00 Categories : Candy Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups sugar 1 stick oleo 1 Tall can Carnation milk 1 pound pecans 1 pint marshmallow cream 2 packages chocolate bits In mixing bowl, mix pecans, marshmallow cream and chocolate bits. Set aside. Heat sugar, oleo and milk over low flame slowly, until melted. Let boil 7 1/2 minutes. Don't stir while on stove. (It will look like its burning, but it isn't). Pour boiling mixture over pecan mixture. Stir, do not beat, until thick (takes times, keep stirring) until stiff enough to drop by teaspoon. Drop on waxed paper. Let cool about 12 hours. Makes 5 pounds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Upside Down Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sifted flour 1 1/4 teaspoons baking powder 4 tablespoons butter 3/4 cup sugar 1 Egg -- well beaten 1/2 cup milk 4 tablespoons butter 1/2 cup brown sugar -- firmly packed 1 cup crushed pineapple -- apricots or peaches Sift flour once, measure, add baking powder, and sift again. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add egg; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Melt 4 Tbsp. butter in iron skillet; add brown sugar and stir until melted. Add pineapple (or apricots or peaches) and pour batter over mixture. Bake in moderate oven (350 degrees) 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Butter Icing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Glazes & Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 3/4 cup powder sugar 1/2 teaspoon vanilla 1/2 teaspoon milk -- up to 1 In 1 quart bowl beat butter until fluffy. Beat in sugar and vanilla. Gradually beat in milk to make an icing of thick spreading consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Crepes With Orange Sauce Recipe By : Mrs. A. Corbett Alexander Serving Size : 8 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup milk 2 tablespoons vanilla extract 1/2 cup sugar 3 tablespoons all-purpose flour 3 Eggs -- divided 16 Crepes 2 tablespoons melted butter Orange sauce -- (see recipe) Scald milk and vanilla. Set aside. Combine sugar, flour, and egg yolks. Stir in milk mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook a few seconds; remove from heat. Beat egg whites until stiff; fold gently into egg yolk mixture. Place about 3 Tbsp. batter on each crepe; roll crepes loosely over batter. Place on cookie sheet; brush crepes with melted butter. Bake at 350 degrees for 20 to 25 minutes. Arrange crepes on platter; serve immediately with Orange sauce. Mrs. A. Corbett Alexander, Swannanoa, North Carolina Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Nut Ice Box Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sifted flour 3 teaspoons baking powder 1/4 teaspoon salt 1 cup butter 1/2 cup brown sugar -- firmly packed 2 cups granulated sugar 2 Eggs -- well beaten 1 cup nut meats -- chopped 1 tablespoon vanilla Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugars gradually, and cream well. Add eggs, nuts, and vanilla. Add flour gradually. Shape into rolls, 1 1/2" in diameter. Chill overnight or until hard enough to slice. Cut into thin slices. Bake in hot oven (425 degrees) 10 minutes. Makes 6 dozen. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Wafer Cake #1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sticks margarine 2 cups sugar 6 Eggs 1 package vanilla wafers -- rolled very fine -- (12 oz.) 1/2 cup milk 1 package flaked coconut -- (7 oz.) 1 cup chopped nuts 2 teaspoons vanilla Cream margarine and sugar. Add eggs, 1 at a time, beating after each addition to mix thoroughly. Add rolled vanilla wafers and milk. Gradually add coconut, then nuts and vanilla. Bake in greased and floured tube or Bundt pan 1 1/2 hours at 375 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Wafer Cake #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1 cup sugar 3 Eggs -- beaten 1 package crumbled vanilla wafers -- (9 1/4 oz.) 1/3 cup milk 1 teaspoon baking soda 1 1/2 cups chopped pecans 1 package shredded coconut -- (8 oz.) Cream shortening, sugar and eggs. Blend well. Add vanilla wafers, milk, pecans and coconut. Beat until firm. Bake in 2 pans at 350 degrees until brown or in tube pan at 325 degrees until done, about 45 minutes depending upon oven. Cool completely. Frost as desired with Caramel Frosting or other of your choice. (See recipe.) Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veal In Cream Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beef & Veal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Chopped Onions 1 Clove Garlic -- minced 6 Tablespoons Butter 4 Slices Veal -- pounded & cut -- in thin strips Salt And Pepper -- to taste 1 Cup Cream 1/2 Pound Mushrooms -- sliced 2 Tablespoons Brandy Noodles -- or rice In a skillet, sauté onion and garlic in 4 Tbsp. butter until onion in tender or translucent. Add veal and sauté for 2 - 3 minutes per side. Season if you wish. Add cream; simmer covered, for 10 minutes. In a separate pan, sauté mushrooms in remaining butter for 2 - 3 minutes. Add brandy and combine with veal. Serve with noodles or rice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veal Parmigiano Recipe By : Flora DiPillo Serving Size : 4 Preparation Time :0:00 Categories : Cheese Beef & Veal Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound veal cutlets -- thin 3 tablespoons oil 3 cloves garlic -- finely minced 1 onion -- chopped 2 1/2 cups canned tomatoes 1 1/4 teaspoons pepper 8 ounces tomato sauce 1/4 teaspoon thyme 1 egg 1/4 cup bread crumbs 1/2 cup grated parmesan cheese 3 tablespoons oil 1/2 pound Mozzarella cheese -- thinly sliced In 3 tablespoons hot oil saute garlic and onion till golden - add tomatoes, salt, pepper, break up tomatoes with fork. Simmer uncovered, 10 minutes . Add tomato sauce, thyme and simmer uncovered 20 minutes. Beat egg, combine crumbs, 1/4 cup Parmesan cheese. Dlip each veal piece into egg and then into crumbs. Saute until golden brown. Set slices side by side in baking dish (12x8x2). Heat oven. Pour 2/3 of tomato mixture over veal. Put mozzarella on top. Spoon on rest of tomato mixture. Sprinkle with 1/4 cup Parmesan cheese. Bake uncovered 30 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Casseroles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Casseroles Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons margarine 2 tablespoons corn starch 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 4 cups cooked vegetables 1/4 cup seasoned bread crumbs 1 tablespoon melted margarine In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn starch, salt and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Stir in vegetables. Turn into 1-1/2 qt. casserole. Mix seasoned bread with melted margarine. Sprinkle on top of casserole. Bake in 375 degree oven 25 minutes or until heated. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Cream Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon cornstarch 2 cups milk 2 tablespoons margarine 1/2 teaspoon salt 1/4 teaspoon pepper 1 Chicken bouillon cube 1 cup finely chopped cooked vegetables -- (spinach, asparagus -- or broccoli) In saucepan mix cornstarch and 1/2 cup of the milk until smooth. Stir in next 4 ingredients and remaining milk. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Add vegetables. Makes 3 cups Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Pasta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta & Couscous Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 onion -- chopped 1 zucchini -- sliced 1 cup broccoli -- cut up 1 1/2 cups spaghetti sauce parmesan cheese 1 zucchini -- grated cooked pasta Fry onion in oil. Add sliced zucchini and broccoli. cook 2 to 4 minutes. Add spaghetti sauce and cook another 2 to 4 minutes. Pour over cooked pasta. Add parmesan cheese on top and then the grated fresh zucchini. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds green peppers 1 small head cabbage 1 pound onions 1 pound carrots 2 3/4 cups white vinegar 3/4 cup water 1 1/2 cups sugar 3 tablespoons salt 1 tablespoon mustard seed 1 tablespoon celery seed Wash, trim and quarter vegetables. Put vegetables through food grinder, using coarse blade; drain, discarding liquid. Combine vinegar and remaining ingredients in large saucepot; heat to boiling. Add vegetables; simmer 5 minutes, stirring occasionally. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2" of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 5 - 6 pints. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Salad Marinade Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups drained canned or fresh vegetables -- up to 7 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon dry mustard 1 cup white vinegar 1/4 cup lemon juice 1/4 cup vegetable oil Place vegetables in 3 quart glass bowl. Shake remaining ingredients in tightly covered jar; pour over vegetables. Cover and refrigerate, spooning dressing over vegetables occasionally, at least 3 hours but no longer than 1 week. Makes 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Saute Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Brand Names & Ads Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 6 cups vegetables -- (sliced yellow -- squash, zucchini & -- red pepper 1 envelope salad dressing mix 1/4 cup red wine vinegar Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir until tender-crisp. Sprinkle salad dressing mix over vegetables; too to coat well. Stir in vinegar until well mixed. Serve warm. Makes 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Venetian Liver with Polenta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef & Veal Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef liver -- 1 inch thick 3 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 3 tablespoons butter or margarine 3 tablespoons olive oil -- or salad oil 1 pound onions -- sliced thin 1/2 teaspoon sage leaves 1/4 cup dry white wine 1 tablespoon chopped parsley Polenta -- see recipe With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make liver easier to slice thinly, place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll liver in mixture, coating well. In large skillet, heat butter and 2 tablspoons oil. Saute liver strips, turning frequently until lightly browned on all sides, about 5 minutes. Remove and set aside. Add remaining oil to skillet. Saute onion slices, stirring frequently until golden, about 10 minutes. Combine liver with onion mixute. Tossing lightly, cook covered over low heat 5 minutes. Remove liver and onions to serving dish. To dippings in skillet add white wine and lemon juice, bring to a boil stirring, pour over liver and onions. Sprinkle with chopped parsley. Arrange squares of Polenta, over lapping aroung edge of platter. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vermont Cheese Dip Recipe By : 1982 Serving Size : 4 Preparation Time :0:00 Categories : Dips Family & Friends Appetizers & Hors d'Oeuvres Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Vermont cheddar cheese -- coarsely grated or 2 cups sharp cheddar cheese 1/2 cup plain low-fat yogurt 1/2 cup mayonnaise 1/4 teaspoon worcestershire sauce 8 drops hot red pepper sauce celery sticks cauliflower flowerets crackers Put all ingredients except vegetables and crackers in a blender or a food processor. Process 1 1/2 to 2 minuters. Stopping to scrape sides, until mixture is smooth. Dip keeps a week or more in the refrigerator, let stand at least 30 minutes at room temperature before serving with raw vegetables and crackers for dipping. Makes about 1 1/2 cups dip. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vinaigrette Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Green olives -- finely chopped 2 tablespoons chopped dill pickle 1 Hard-cooked egg -- finely chopped 1 1/2 teaspoons minced pimiento 1/2 cup Basic French Dressing -- see recipe Mix all ingredients. Chill Makes about 1 cup. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Waffles #1 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour -- sifted 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 3 Egg Yolks -- well beaten 1 Cup Milk 4 Tablespoons Butter -- melted 3 Egg Whites -- stiffly beaten Sift flour once, measure, add baking powder, salt, and sift again. Combine egg yolks, milk and butter. Add to flour, beating until smooth. Fold in egg whites. Bake on hot waffle iron. Serve hot with Log Cabin Syrup. Makes four 4-section waffles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Waffles #2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour -- sifted 3 Teaspoons Baking Powder 1 Teaspoon Baking Soda 1 Tablespoon Sugar 3/4 Teaspoon Salt 2 Eggs 1 2/3 Cups Shortening -- soft Mix ingredients. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wales Coffee Cake Recipe By : Betty Smith Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup coffee -- cold 3 teaspoons baking powder 2 teaspoons vanilla 1 cup walnuts -- chopped 2 cups sugar 2 2/3 cups flour 4 Eggs -- separated 1/4 teaspoon salt Cream butter and sugar. Add beaten egg yolks. Mix well and add cold coffee alternately with flour, baking powder and salt. Add nuts and vanilla, then fold in beaten egg whites. Bake 45 minutes at 375 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Mallow Fudge Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 3/4 cup evaporated milk 1 tablespoon butter 1 Dash salt 6 ounces semi-sweet chocolate pieces 2 ounces unsweetened chocolate -- broken in pieces 1/2 cup marshmallow creme 1 cup coarsely chopped walnuts In heavy saucepan, combine sugar, milk, butter and salt. Bring to boil over medium heat and cook 6 minutes. While sugar mixture heats, combine chocolates, marshmallow creme and walnuts in large, heat-proof mixing bowl. Pour boiling syrup over ingredients in mixing bowl and beat until chocolate pieces are melted. Pour into well-buttered 8" square baking pan. Cool to room temperature, then place in refrigerator and chill thoroughly. Cut into small squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Toffee Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup sugar 1 tablespoon white corn syrup 3 tablespoons water 1 1/2 cups chopped walnuts 6 ounces semi-sweet chocolate morsels -- melted Butter 9" square pan. Melt butter in 2 quart pan. Stir in sugar gradually. Add syrup and water; cook over moderate heat, stirring occasionally to 290 degrees on candy thermometer or until a little of mixture becomes very brittle in cold water. Add 1 cup nuts. Cook 3 minutes, stirring constantly. Pour in buttered pan. When cold, remove from pan. Melt chocolate morsels over hot water, coat 1 side of toffee, sprinkle with chopped walnuts. Flip over on wax paper. Break into bite size pieces by dropping on hard surface. Yield: about 1 3/4 pounds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Warm Seafood Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Seafoods Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup orange juice 1/4 cup oil 2 teaspoons Grey Poupon Dijon Mustard 3/4 teaspoon dill weed 1/2 teaspoon grated orange peel 1 dash pepper 1/3 cup golden raisins 4 fish fillets -- or steaks 8 cups assorted salad greens 1/2 cup red cabbage -- shredded 1/2 cup cucumber -- thinly sliced Combine orange juice, oil, mustard, dill weed, orange peel and pepper; mix well. Add raisins. In skillet, cook fish in 1 Tbsp. oil 4 to 5 minutes on each side or until done as desired. Add orange raisin dressing and heat through. Arrange salad greens and red cabbage on individual dishes; top with fish. Place cucumbers slices over fish. Drizzle with warm dressing. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watercress Soup Recipe By : Southeren Living, April 1979 Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Southern Living Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups watercress 1 slice onions -- 1/2 inch thick 1 slice celery -- 3 inches long 1 tablespoon sugar 1 tablespoon cornstarch 3 cups chicken bouillon -- divided 13 ounces evaporated milk -- canned 1 tablespoon butter 1 teaspoon salt Watercress leaves -- optional Combine watercres, onion, celery, sugar, cornstarch and 2 cups bouillon in container of electric blender; process until smooth. Pour watercress mixture into a saucepan; add remaining bouillon and stir well. Bring to a boil. Reduce heat, and simmer 10 minutes, stirring constantly. Stir in evaporated milk, butter and salt; simmer 3 to 5 minutes, stirring occasionally. Garnish individual servings with watercress leaves, if desired. Yield: 8 to 10 servings. Mrs. R. V. Forrester, Springfield, Virginia. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watergate Cake Recipe By : Ann Moore Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 White cake mix 3/4 cup cooking oil 3 Eggs 1 cup 7-up -- or Club soda 1 package pistachio pudding mix 1 cup chopped nuts 1/2 cup coconut Mix above and pour into greased 9x13 inch pan. Bake at 350 degrees for 45 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watergate Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cool whip 1 Box Pistachio pudding 1 can crushed pineapple with juice -- (16 oz.) 1 cup miniature marshmallows 1/2 cup chopped pecans Mix all ingredients well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watergate Salad #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salads & Salad Dressings Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 quart cottage cheese -- slightly beaten 1 can pineapple -- drained, #2 can 9 ounces Cool Whip® 1 box pistachio instant pudding 1 cup coconut -- optional 1 cup chopped nuts -- optional Put pudding in bowl, add pineapple and cottage cheese, mix well. Add cool whip and mix by hand. Refregerate until ready to use. Add cocount and nuts if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 watermelon rind 4 tablespoons salt -- to one quart water water 8 cups sugar 4 cups vinegar 8 teaspoons whole cloves 16 sticks cinnamon few mustard seed Peel and remove all green and pink portions from the rind, cut in one inch cubes and soak overnight in salt water. Drain, cover with fresh water and cook until almost tender. Drain the watermelon and make a syrup of sugar,vinegar, whole cloves, cinnamon sticks and mustard seeds. (Tie spieces in a cheesecloth bag.). Heat the syruip and spices to boiling and allow to set for 15 minutes. Add the drain rin and cook until clear and transparent. A few minutes before boiling times is up, add enough green or red food coloring to give desired color to the pickle. Pack boiling hot into sterilized jars to within 1/2 inch of top. Put on cap, screw band tight. Process in boiling water bath for 5 minutes. Makes 6 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Rind Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large watermelon -- Rind of Salt 10 cups sugar 4 cups vinegar 8 teaspoons whole cloves 16 Cinnamon sticks 1 teaspoon mustard seed Green or red food coloring -- optional Remove all green rind from melon. Cut in 1" cubes. Soak overnight in solution of 4 Tbsp. salt to 1 quart water. Drain. Cover with fresh water and cook until tender. Drain again. Heat sugar, vinegar and spices tied in a bag to boiling point and allow to set 15 minutes. Add drained rind and cook until clear and transparent. Add food coloring if desired. Pack rind into hot sterilized jars. Cover with syrup but leave 1/2" headspace. Seal. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Rind Pickles #2 Recipe By : Southern Living, April 1981 Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Southern Living Sent To Sherilyn Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large watermelon -- quartered Pickling salt 2 tablespoons whole cloves -- plus 2 teaspoons whole cloves 16 sticks cinnamon -- 1-1/2 inch long 1/2 teaspoon mustard seed 8 cups sugar 1 quart vinegar -- 5% acidity Peel watermelon, and remove flesh; cut rind into 1-inch cubes. Place rind in a large crock or plastic container. Add water by the quart until it covers the rind; add 1/4 cup pickling salt for each quart water, stirring until salt dissolves. Cover and let stand in a cool place overnight. Drain well. Place rind in a 10-quart Dutch oven; cover with cold water. Bring to a boil, and boil until rind is almost tender. Drain and set aside. Tie cloves, cinnamon, and mustard seeds is cheesecloth. Combine spice bag, sugar, and vinegar in a Dutch oven. Bring to a boil; remove from heat and let stand 15 minutes. Add rind to syrup. Bring to a boil; reduce heat to low, and cook until rind is transparent. Remove spice bag. Pack rind into hot sterilized jars, leaving 1/2-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes. Yield: about 6 pints. Barb's notes: Made this when I was stationed in South Carolina and everyone who had some always asked for the recipes. Have added hot cinnamon candy to the syrup to give it a spicy flavor and a red color. I use enough to give it a nice red color. Use to your own taste or leave out if you don't like hot pickles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Germ Ahs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins 1/2 cup butter -- softened 1/2 cup light brown sugar -- packed 1/4 cup granulated sugar 2 Eggs 1 teaspoon vanilla extract 3/4 cup vacuum packed wheat germ 1/2 cup quick oats -- or old fashioned -- oats 1 cup flour 1/2 teaspoon salt 1/2 teaspoon cinnamon Vanilla ice cream Chocolate glaze -- see recipe Whir raisins in electric blender, stop and fashion, until pureed. Beat 1/2 cup butter with sugars. Beat in eggs, vanilla and raisins. Add wheat germ, oats, flour, salt and cinnamon. Blend well. Chill dough about 1/2 hour until it can be shaped. Form into 24 balls. Place 4" apart on lightly greased baking sheets. Flatten to 3" rounds with bottom of moisteneed glass dipped in sugar. Bake in 350 degree oven 10 to 12 minutes or until done. Remove from baking sheets and cool on racks. Place about 1/2 cup scoop ice cream on 12 cookies. Top with remaining cookes. Press together sandwich fashion. Place on tray. Freeze until firm. Dip each sandwich halfway into chocolate glaze. Place upright in loaf pan. Return to freezer to set chocolate. Wrap each sandwich separately and sotre in freezer. Yield: 12 ice cream sandwiches Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Griddle Cakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot Cake & Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 3/4 teaspoon baking powder 1/8 teaspoon soda 1/2 teaspoon salt 1/2 tablespoon sugar 1 cup buttermilk -- or thick sour milk 1 Egg -- well beaten 1 tablespoon butter -- melted Sift flour once, measure, add baking powder, soda, salt and sugar, and sift again. Combine milk and egg and add to flour. Stir only until smooth. Add butter. Bake on hot, well-greased griddle. Serve hot with Log Cabin Syrup. Makes 12 to 15 cakes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whipped Cream Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint whipping cream 1 teaspoon unflavored gelatin -- melted in 2 Tbsp. -- water 1/4 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon rum extract 1 Dash salt Chill cream in mixing bowl, Chill beaters, too. When well chilled begin whipping. If cake is to stand for more than 2 hours after frosting, beat in the dissolved gelatin. (Dissolve in cup set in boiling water.) Dribble into cream, beating constantly. Gradually add the sugar and flavorings and beat until stiff and spreadable. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whipping Cream Pound Cake Recipe By : Mary McKinnon Serving Size : 1 Preparation Time :0:00 Categories : Cakes Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter 3 cups sugar 1/2 pint whipping cream 3 cups flour -- sifted 6 eggs 2 teaspoons lemon extract 1 teaspoon vanilla ***GLAZE*** juice from 1 lemon Cream sugar and butter until light and fluffy. Add cream, sifted flour and alternately with eggs, 1 egg at a time. Add lemon extract and vanilla. Pour into spout pan that has been greased and flavored. Bake at 3350 degrees for 1 hour 30 minutes. Remove from pan by using kife to go aroung inside of cake and outside of cake, turn out on plate, turn over on another plate. GLAZE. When you start mixing you will think it is too dry. Just keep beating. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whiskey Cookies Recipe By : Lizzie Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups pecans 1 can pineapple -- drained (8 oz.) 1 jar cherries -- drained (8 oz.) 1/2 pound dates 3 1/4 cups flour -- divided 1 stick oleo 1 1/2 cups brown sugar 4 Eggs -- beaten 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon clove 2 teaspoons soda 5 tablespoons milk 1/2 cup whisky Coat pecans, pineapple, cherries and dates with 3/4 cup flour. Mix all remaining ingredients together. Add fruit. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White House Pecan Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 cup sugar 1 cup dark corn syrup 1/2 teaspoon salt 1 1/2 teaspoons vanilla 3 Eggs 2 cups coarsely chopped pecans 1 Fluted unbaked 9" pastry shell Allow butter to stand in covered medium mixing bowl at room temperature until extremely soft. Add sugar, corn syrup, salt and vanilla; with sturdy hand rotary beater or mixing spoon, beat until thoroughly blended. Add eggs and beat gently until blended. Fold in pecans. Pour into pastry shell. Bake in moderate oven, 375 degrees. on rack directly below center rack until top is toasted brown and filling is set in center when pie is gently shakened - about 40 to 50 minutes. Pastry edge should be browned and bottom pastry a pale gold. If top of pie gets very dark toward end of baking time, place a tent of foil over it. Cool on wire rack. If desired, serve with unsweetened whipped cream. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Meat Of Chicken Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Salads & Salad Dressings Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white meat of chicken -- diced large 1/2 cup diced celery 1 cup mayonnaise 1 dash wine vinegar 1/2 cup heavy cream salt to taste white pepper to taste Toasted almonds Roast chicken covered, or boil chicken breasts until tender. Cool. Pull shin and bone from white meat. Mix mayonnaise and vinegar, combine with remaining ingredients. Place chicken salad in center of the Orange Souffle Ring. Garnish each serving with toasted sliced almonds. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Sacue Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Marinades, Salsa & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 2 tablespoons flour 1 cup milk 1/2 teaspoon salt 1/8 teaspoon ground pepper Melt butter, blend in flour, remover from heat and stir in milk. Cook over med heat until thickened. Stirring constantly. Stir in salt and pepper. to make au gratin sauce add mild cheddar cheese, grated and pour over vegetables. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whitefish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh spinach 1/4 cup thinly sliced green onions 2 tablespoons snipped fresh dill weed 1/2 teaspoon salt 1 dash pepper 4 Fillets whitefish 4 teaspoons lemon juice Salt Pepper Paprika Wash spinach; remove tough stems. Drain spinach on paper towel. Leave water that clings to leaves on spinach; chop spinach. Toss together spinach, onion, dill, salt, and pepper; arrange in 3 quart rectangular baking dish. Arrange fish on spinach in single layer. Thick edges of fish should be placed toward outside of dish. Sprinkle fish with lemon juice and salt and pepper to taste. Sprinkle with paprika. Cover; microcook on high 7 to 8 minutes' until fish flakes easily with a fork. Turn dish half way through cooking. Let stand 5 minutes. Serve with lemon and tomato wedges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Crepes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crepes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour 3/4 cup whole wheat flour 1 teaspoon salt 1 teaspoon baking powder 1 Egg 1 tablespoon vegetable oil 2 1/4 cups milk Combine flours, salt and baking powder. Beat egg with oil and milk until well blended. Add flour mixture and beat until smooth. Let batter rest one hour before cooking crepes. Use about 2 Tbsp. batter for 6" crepe. Yield: 12 to 15 crepes Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Rice-Chicken Supreme Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Rice Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Long Grain and Wild Rice -- (6 oz.) 1/4 cup butter or margarine 1/3 cup chopped onion 1/3 cup flour 1 teaspoon salt 1 dash black pepper 1 cup half and half 1 cup chicken broth 1/3 cup chopped pimiento 1/3 cup chopped parsley 1/4 cup chopped almonds Prepare contents of rice and seasoning packets according to package directions. Meanwhile, melt butter in large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimiento, parsley, almonds and cooked rice. Place in 2-quart casserole. Bake, uncovered, in 425 degree oven for 30 minutes. Makes 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wine Cake Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cake mix -- white or yellow 1 package jello pudding -- any flavor, -- chocolate is very -- good 3/4 cup oil 3/4 cup Gallo Sherry wine 4 Eggs Mix all ingredients together. Bake in tube pan at 350 degrees for 35 to 40 minutes Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Apricot Compote Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Family & Friends Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 60 ounces canned apricot halves 1 cup apricot nectar 1 1/2 tablespoons cornstarch 3 tablespoons cold water 1 tablespoon curry powder 1/2 cup firmly packed light brown sugar 1 cup diced pitted prunes 30 ounces canned pear halves -- drained 1/2 cup toasted coconut -- optional Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrup from other uses. Add nectoar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blen cornstarch and water in large saucepan. Gradually stir in syrup mixture. Simmer mixture, stirring constantly, for 30 seconds, add prunes and drained apricot and pear havles, simmer uncovered for about 5 minutes or just until heated through. Spoon into attractive chafing dish and serve with coconut if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wylers Cookie Cut-Outs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Brownies Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- softened 1/2 cup sugar 1/4 cup Wyler's Drink Mix -- any flavor 2 Eggs 2 cups sifted flour Preheat oven to 350 degrees., In small mixer bowl, combine butter, sugar and drink mix; beat until fluffy. Blend in eggs. Add flour; mix well. Turn onto well-floured surface; knead until smooth. Roll out to 1/8" to 1/4" thickness. Cut with floured cookie cutters. Bake on lightly-greased sheets 10 to 12 minutes. Cool slightly; decorate as desired with chocolate chips and frosting. Makes about 1 1/2 dozen cookies. MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - NOTES : TIPS: If using ice tea mix add 1 tsp. ground cinnamon to dough. To use as tree ornaments, cut tiny hole in cookies before baking. After cookies are thoroughly cooled, insert loop of ribbon or string to form hanger. * Exported from MasterCook * Yankee Banana Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unsifted whole wheat flour 1 cup yellow corn meal 3/4 teaspoon salt 1 teaspoon baking soda 1 cup mashed ripe bananas 1 cup buttermilk 3/4 cup molasses 3/4 cup snipped pitted dates In large bowl, mix flour, corn meal, salt and baking soda. Stir in bananas and remaining ingredients. Turn into 3 greased and floured cans (1 Lb. each). Bake in 350 degree oven 45 minutes, or until cake tester inserted in center of breads comes out clean. Cool 10 minutes, turn out of cans and serve warm with butter. Loaves may be frozen. Thaw, wrap in foil and heat in 3350 degree oven 20 minutes. NOTE: Dark and hearty, it's served spread with cream cheese or in a traditional New England Sunday supper of frankfurter and baked beans casserole. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yellow Cucumber Lime Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon yellow cucumbers -- peeled and -- quartered Lime water 8 cups apple cider vinegar 8 cups sugar 2 teaspoons celery seed 1 tablespoon salt 2 teaspoons pickling spices First: Peel and quarter yellow cucumber. Soak 24 hours in stone jar in lime water. Second: Wash cucumbers 3 times in clear water. Then soak 3 hours in cold ice water. Third: Combine vinegar, sugar, celery seed, salt and pickling spices in large pot. Heat to a boil. Put cucumbers in and set stand overnight in vinegar syrup. Bring to a boil next morning for 45 minutes. Put in jars and seal. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yellow Perch Club Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pitas & Sandwiches Seafoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound yellow perch fillets 1 quart boiling water 1 tablespoon salt 1 cup sandwich spread -- divided 1 Dash salt 1 dash pepper 18 slices buttered toast 4 Hard-cooked eggs -- sliced 6 Lettuce leaves 3 Tomatoes Skin fillets and place in boiling salted water. Cover and return to the boiling point; simmer for 10 minutes or until fish flakes easily when tested with a fork. Drain and flake. Combine flaked fish, 1/2 cup sandwich spread, salt and pepper. Spread 6 slices of toast with fish mixture; arrange egg, lettuce, and remaining 1/2 cup sandwich spread between other slices. Fasten together with toothpicks. Cut into quarters. Garnish with tomato wedges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Blender Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot Cake & Pancakes Brand Names & Ads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 cup Borden Lite-line Plain Yogurt -- (8 oz.) 2 tablespoons vegetable oil 1 cup unsifted flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon -- (optional) **BLUEBERRY CINNAMON TOPPING** 1 cup Borden Lite-line Blueberry Yogurt 2 tablespoons honey 1/4 teaspoon ground cinnamon In blender container, blend egg, yogurt and oil until smooth. Add dry ingredients; blend until smooth. On lightly greased hot griddle, pour scant 1/4 cup batter for each pancake. When pancake is covered with bubbles, turn over. Brown second side 1 to 2 minutes. Serve with butter and syrup or Blueberry Cinnamon Topping. BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine ingredients. Warm mixture; do not boil. Serve over pancakes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Creamy Chicken Mushroom Soup 1/2 Cup Sour Cream 4 Cups Zucchini -- sliced & cooked 1 Cup Carrots -- shredded 1/4 Cup Onions -- finely chopped 2 Cups Herb-Seasoned Stuffing Mix 1/4 Cup Melted Butter In 2 quart shallow baking dish, combine all ingredients except stuffing mix and butter. Toss stuffing mix with butter; spoon over vegetables mixture. Bake at 350 degrees for 30 minutes or until hot. Makes about 6 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Family & Friends Breads & Bread Machine Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1 teaspoon vanilla 1 1/2 teaspoons baking powder 1 cup oil 4 cups zucchini squash -- shredded 3 cups all-purpose flour 1 teaspoon salt 1 tablespoon cinnamon 2 1/2 cups sugar 1 1/2 teaspoons baking soda nuts -- optional raisins -- optional Beat eggs until fluffy. Add sugar, vanilla, oil and blend. Stir in zucchini and dry ingredients. Add nuts and raisins if desired. Put in any type pan. Bake at 350 degrees for 1 hour. Makes 2 regular size loaves. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Cake Recipe By : Peggie Patton Serving Size : 6 Preparation Time :0:00 Categories : Cakes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Sugar 4 Eggs 1 1/2 Cups Oil 3 Cups Zucchini -- grated 3 Cups Flour 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 2 Teaspoons Baking Powder 1 Teaspoon Cinnamon 1/4 Teaspoon Allspice 1/4 Teaspoon Cloves Beat sugar, eggs and oil. Sift all dry ingredients and add to sugar mixture (mixture will be very thick). Beat well. Add zucchini and mix well. Pour into greased and floured bunt pan. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted comes out clean. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Loaves Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Breads & Bread Machine Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 1/2 Cups Oil 2 Cups Zucchini -- chopped 1 1/2 Cups Sugar 1 Teaspoon Vanilla 3 1/3 Cups All-Purpose Flour 2 Teaspoons Baking Soda 1 Teaspoon Baking Powder 1 Teaspoon Salt 1 Teaspoon Cinnamon 1 Teaspoon Cloves 2/3 Cup Chopped Nuts Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, zucchini, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. Refrigerate leftover bread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Quart Distilled Vinegar -- white 2 Cups Sugar 1/4 Cup Salt 2 Teaspoons Celery Seed 2 Teaspoons Ground Turmeric 1 Teaspoon Dry Mustard 5 Pounds Zucchini -- unpeeled -- cut 1/4 inch slices 1 Quart Onions -- thinly sliced Combine first 6 ingredients; bring to a boil. Pour over zucchini and onions; let stand 1 hour, stirring occasionally. In saucepot, bring mixture to a boil, then simmer 3 minutes. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2" of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 6 -7 pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Relish Recipe By : Mary Armstrong Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds zucchini squash 1 1/2 pounds onions 3 cups vinegar 5 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seeds 2 teaspoons mustard seed Grind together zucchini and onion. Drain. Put vinegar, sugar and spices in saucepan. Bring to boil. Add ground vegetables. Remove from heat, cover and let stand 2 hours. Bring to simmer and simmer 3 minutes. Put into clean jars and seal. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Relish #2 Recipe By : Nima Sparks - newspaper Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Family & Friends Posted To Mc & Recipelu Lists Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups ground succhini squash 4 cups ground onions 5 tablespoons salt 2 1/2 cups vinegar 1 tablespoon dry mustard 4 tablespoons cornstarch 1 teaspoon celery seeds 4 cups sugar 1 tablespoon turmeric 1 teaspoon black pepper 2 bell peppers -- ground Mix ground zucchini, onions and 5 tablespoons salt, and soak overnight. The next morning, rinse vegetables well; put in a large pot and add the vinegar, sugar, peppers and spices. Cook 30 minutes at low temperature. Pack in sterlized jars and seal. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucotini Salad Dressing Recipe By : Sr. Judy Murray, OCD Serving Size : 4 Preparation Time :0:00 Categories : Salads & Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tablespoons Red Wine Vinegar 2 Tablespoons Orange Juice 1 Tablespoon Poppy Seeds -- or 1 Tablespoon Sesame Seeds 1 Teaspoon Sugar 1/2 Teaspoon Dry Mustard 1/2 Cup Oil 1 Green Onion -- minced Mix thoroughly. Store in jar with lid. Use to dress thinly sliced zucchini or other fresh vegetables. - - - - - - - - - - - - - - - - - -