* Exported from MasterCook * Aioli Recipe By Serving Size Categories Amount -------4 2 1/8 1 1 1 :Elizabeth Powell : 8 Preparation Time :0:20 : Salad Dressings

Ingredient -- Preparation Method -------------------------------garlic cloves -- mashed egg yolks salt olive oil vinegar fresh lemon juice

Measure -----------teaspoon cup teaspoon teaspoon

Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by drop. After about half the oil has been added and the mixture is thickening, add vinegar and lemon juice. Then continue adding olive oil slowly, beating until a thick emulsion is formed. - - - - - - - - - - - - - - - - - - Per serving: 256 Calories (kcal); 28g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 53mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Aioli may be used as a garlicky alternative to mayonnaise, but is delicious on its own as a sauce or dip for seafood or vegetables. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * All Bran Bread Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/3 1/2 1/4 1/2 1 3 :Elizabeth Powell : 12 Preparation Time :2:00 : Breads Ingredient -- Preparation Method -------------------------------active dry yeast warm water All-Bran� Cereal sugar vegetable shortening salt boiling water egg all-purpose flour

Measure -----------package cup cup cup cup teaspoon cup cups

Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening, and salt. Pour boiling water over bran mixture. Stir, let cool, then add yeast. Add egg and half of flour. Beat well. Add remaining flour. Cover and let rise until double in bulk. Punch down. Form into 2 small loaves, place in buttered pans, and let rise again until double. Just before baking, brush tops of loaves with melted butter. Bake at 350 degrees for 30-35 minutes. - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 9g Total Fat; (36% calories from fat); 4g Protein; 32g Carbohydrate; 16mg Cholesterol; 56mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : After first rising, dough may be punched down and put in the refrigerator overnight, or it may be mixed and put right in refrigerator and both risings done second day. If refrigerated, allow to stand at room temperature for a couple of hours before proceeding. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Chicken Recipe By Serving Size Categories Amount -------2 2 1 1/2 1 2 1 1 1 1 6 :Elizabeth Powell : 4 Preparation Time :2:00 : Main Dishes Sauces

Poultry

Measure -----------whole tablespoons tablespoon teaspoon teaspoon tablespoons

cup cups

Ingredient -- Preparation Method -------------------------------skinless boneless chicken breasts soy sauce rice wine sugar cornstarch Chicken Stock ginger root (1/2-inch slice) -- minced garlic clove -- minced egg almonds -- ground peanut oil -- for frying

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350�. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350� between batches. Drain on paper towels and serve at once. Garnish with chopped green onion.

Cuisine: "Chinese" - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 25g Total Fat; (51% calories from fat); 39g Protein; 15g Carbohydrate; 128mg Cholesterol; 649mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2314 0 0 0 0 0 3520 0 0 0 2130706543 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Meringue Torte Recipe By Serving Size :Elizabeth Powell : 8 Preparation Time :0:30

Categories Amount -------1/4 1/2 1/2 1/4 1/4 1 2 1/4 1/4 1/3

: Cakes Measure -----------cup cup teaspoon teaspoon cup cup cup cup

Desserts Ingredient -- Preparation Method -------------------------------sugar all-purpose flour cream of tartar double-acting baking soda butter egg yolk -- lightly beaten egg whites powdered sugar -- sifted shelled almonds -- ground raspberry jam

Sift together dry ingredients. Cut butter into dry ingredients. Stir in egg yolk. Pat into buttered 8-inch square pan. Bake at 350 degrees for 15 minutes. While cake bakes, beat egg white until stiff, and beat in confectioners' sugar and ground almonds. When cake is set and light golden brown, remove from oven, spread with jam and then almond meringue mixture. Brown at 450 degrees for 5-10 minutes. - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 9g Total Fat; (40% calories from fat); 3g Protein; 26g Carbohydrate; 42mg Cholesterol; 119mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anchovy Toast Recipe By Serving Size Categories Amount -------2 3 1/8 1 2 1 3 1 1 :Elizabeth Powell : 6 Preparation Time :0:30 : Appetizers Ingredient -- Preparation Method -------------------------------anchovies (14) garlic cloves -- chopped mustard powder chopped onions capers olive oil Parmesan cheese -- grated Italian bread sweet red pepper -- thinly sliced

Measure -----------tins teaspoon tablespoon tablespoons cup tablespoons loaf

With a mortar and pestle, mash anchovies, garlic, mustard, onions, and capers. Turn into a mixing bowl and vigorously beat in olive oil (or combine these ingredients in food processor or blender and blend until anchovies are mashed).

Slice loaf of Italian bread lengthwise. Spread anchovy mixture on top of one slice of bread. Lay slices of red pepper over anchovy mixture. Sprinkle with Parmesan cheese. Top with second slice of bread. Wrap in foil, place in preheated 400� oven for 10 minutes. Slice and serve. - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 37g Total Fat; (91% calories from fat); 2g Protein; 6g Carbohydrate; 2mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Suggested Wine: Chianti Classico Ruffino Serving Ideas : As part of antipasto. NOTES : Use the finest extra-virgin olive oil you can afford! Nutr. Assoc. : 2049 0 0 0 0 0 0 0 4695 * Exported from MasterCook * Apple Butter Recipe By Serving Size Categories Amount -------12 2 1/2 1/2 1/4 1/4 1/8 :Elizabeth Powell : 81 Preparation Time :3:00 : Canning, Preserves, Etc.

Jams & Jellies

Measure -----------medium cups teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------apples -- unpeeled and cored sugar cinnamon allspice nutmeg ground cloves ground ginger

Core apples, cut into eighths, and place in heavy saucepan. Barely cover with water (about a cup). Cook over medium heat until apples just soften, stirring often. Cool slightly and force through food mill. Measure pulp and return to saucepan. Add 1/4 cup sugar for every cup of pulp. Bring to a rolling boil over moderate heat. Add spices. Continue to cook, stirring constantly, until temperature of apple mixture reaches 220 on a candy thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to jar manufacturer's instructions. Makes about 6 pints, or 81 servings of two tablespoons each. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add 2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon grated lemon peel, omit ginger and cloves. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Cream Recipe By Serving Size Categories Amount -------6 1/3 1/2 1/2 1/8 1 1/4 :Elizabeth Powell : 6 Preparation Time :0:20 : Desserts

Fruit

Measure -----------large cup cup teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------apples -- unpeeled and cored apple cider sugar lemon zest -- grated nutmeg whipping cream powdered sugar

Place apple quarters in a heavy saucepan with cider and sugar. Bring to a boil over medium heat, stirring to dissolve sugar and prevent scorching. Continue to cook and stir until apples become mushy. Pur�e through food mill and stir in spices and lemon zest. Cool. While apple pur�e cools, beat cream until it forms stiff peaks. Gradually add powdered sugar and blend well. Fold 1/2 cup of apple pur�e into whipped cream, then fold whipped cream into remaining apple pur�e. Spoon into parfait glasses and chill thoroughly. Sprinkle top of each apple cream with nutmeg before serving. - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 15g Total Fat; (42% calories from fat); 1g Protein; 45g Carbohydrate; 54mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Crisp Recipe By Serving Size Categories :Elizabeth Powell : 8 Preparation Time :1:00 : Desserts

Fruit

Amount -------8 1 1/2 1 1 1 1/4 1/2

Measure -----------medium tablespoon cup cup cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------apples -- peeled and sliced fresh lemon juice all-purpose flour brown sugar rolled oats cinnamon nutmeg butter

Place apple slices in two-quart baking dish. Sprinkle with lemon juice. Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch chunks. Blend into dry ingredients, using a pastry blender or two forks. When crumbly, sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 30 minutes more. T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 13g Total Fat; (34% calories from fat); 3g Protein; 52g Carbohydrate; 31mg Cholesterol; 125mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Serve warm with vanilla ice cream or whipped cream. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Fritters Recipe By Serving Size Categories Amount -------6 1/2 1/2 1/8 2 1 1/2 :Elizabeth Powell : 6 Preparation Time :0:45 : Desserts

Fruit

Measure -----------cup teaspoon teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------large apples all-purpose flour cinnamon nutmeg sugar Fresh lemon juice egg -- separated milk Powdered sugar -- sifted

Peel and core apples. Slice crosswise into 1/2" rings, dropping slices into water

acidulated with lemon juice as they are sliced. Sift flour with cinnamon, nutmeg, and sugar. Beat egg yolk with milk. Add egg mixture to dry ingredients and beat until smooth. Beat egg white until stiff peaks form. Fold egg white into batter. Drain apple rings and pat dry on tea towel. Heat oil or shortening to 375 degrees. Dip apple rings in batter, coating both sides. Drop rings onto hot oil, five or six at a time (one layer, not overcrowded). Fry until golden brown, turning once, about five minutes. Remove to paper towels to drain. Sprinkle with powdered sugar. - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 2g Total Fat; (9% calories from fat); 3g Protein; 46g Carbohydrate; 34mg Cholesterol; 20mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Pie Recipe By Serving Size Categories Amount -------1 6 1 1/2 1/2 1 1/4 1/8 1/8 1 1 1 1 :Elizabeth Powell : 8 Preparation Time :1:30 : Desserts Pies & Pastry

Fruit

Measure -----------batch large tablespoon teaspoon cup teaspoon teaspoon teaspoon teaspoon tablespoon tablespoon teaspoon Dash tablespoon

Ingredient -- Preparation Method -------------------------------Pie Pastry -- (see recipe) apples fresh lemon juice lemon zest brown sugar cinnamon nutmeg ground cloves ground ginger all-purpose flour butter -- cut into bits sugar cinnamon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix sugar, flour, and spices. Toss with apples to coat. Roll half of dough into a round and fit into a 9" pie pan. Fill shell with apple mixture. Dot top with butter. Roll remaining dough into a round large enough to cover top of apples. Place carefully over apple filling and crimp edges of crusts together. Make slits in top crust to vent. Mix teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and sprinkle lightly with cinnamon sugar.

Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an additional 20-30 minutes. - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 17g Total Fat; (41% calories from fat); 4g Protein; 50g Carbohydrate; 38mg Cholesterol; 288mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pie Pastry Recipe By Serving Size Categories Amount -------2 1 1/2 2 5 :Elizabeth Powell : 8 Preparation Time :0:45 : Pies & Pastry Ingredient -- Preparation Method -------------------------------flour salt unsalted butter lard ice water

Measure -----------cups teaspoon cup tablespoons tablespoons

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes. Yield: "1 Batch" T(Chilling Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Makes one batch � enough for a two-crust, 9" pie. Nutr. Assoc. : 0 0 0 0 1582 * Exported from MasterCook * Apple Strudel

Recipe By Serving Size Categories Amount -------4 1/2 1 3/4 1/4 1/2 4 2

:Elizabeth Powell : 12 Preparation Time :1:00 : Desserts Pies & Pastry

Fruit

Measure -----------large cup teaspoon cup cup cup sheets tablespoons

Ingredient -- Preparation Method -------------------------------apples sugar cinnamon seedless raisins almond slivers butter -- melted phyllo dough bread crumbs

Peel, core, and finely chop apples. Mix with sugar, spices, raisins, nuts, and 2 tablespoons melted butter. Unwrap phyllo dough and keep between two dampened tea towels. Place one sheet of dough on a third tea towel. Brush with melted butter and sprinkle with bread crumbs. Place second sheet of phyllo on top of first, brush with butter, and sprinkle with crumbs. Repeat with remaining sheets of phyllo. Spread apple filling, about two inches in, along one long side of dough, to within two inches of each edge. Filling should be spread about three inches wide. Fold long side over once to cover filling, then fold in edges. Continue to roll lengthwise, like a jelly roll, using towel to help. Brush each roll with butter, and place, seam side down, on a lightly buttered baking sheet. Bake at 400 degrees about 20-25 minutes, until golden. Remove from oven and score top into 1-1/2" slices with a sharp knife. Cool and cut into slices. - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 10g Total Fat; (46% calories from fat); 2g Protein; 24g Carbohydrate; 21mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Applesauce Raisin Bread Recipe By Serving Size Categories Amount -------1 1/2 3 1 :Elizabeth Powell : 12 Preparation Time :1:15 : Breads Ingredient -- Preparation Method -------------------------------whole-wheat flour baking powder salt

Measure -----------cups teaspoons teaspoon

1 1 2 1 1/2 1/2 1/3 1/2 1/2

teaspoon teaspoon cup cup whole cup cup cup cup

cinnamon nutmeg oats brown sugar eggs -- lightly beaten salad oil applesauce raisins pecans

Sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir in oats and brown sugar. Beat eggs. Blend eggs, oil and applesauce together. Stir in dry ingredients, raisins and nuts. Pour into greased 9 � 5 � 3-inch loaf pan. Bake at 350 degrees for 1 hour.

T(Baking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 11g Total Fat; (37% calories from fat); 6g Protein; 36g Carbohydrate; 31mg Cholesterol; 314mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : A serving equals one slice. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Artichoke Balls Recipe By Serving Size Categories Amount -------1 1 1 1 1/4 1/2 :Elizabeth Powell : 8 Preparation Time :2:10 : Appetizers

Vegetables

Measure -----------tablespoon 8-ounce can cup cup

Ingredient -- Preparation Method -------------------------------garlic clove -- minced olive oil artichoke hearts -- mashed egg -- beaten Parmesan cheese Italian bread crumbs

Saut� garlic in oil. Add egg and artichokes. Cook over low heat for 5 minutes. Remove from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With a teaspoon, form into balls. Roll in remaining bread crumbs. Chill 2 hours or until ready to serve. T(Chilling Time): "2:00" - - - - - - - - - - - - - - - - - - -

Per serving: 77 Calories (kcal); 3g Total Fat; (36% calories from fat); 4g Protein; 9g Carbohydrate; 25mg Cholesterol; 279mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 42 0 0 0 * Exported from MasterCook * Autumn Fruit Salad Recipe By Serving Size Categories Amount -------2 1 1 2 1/2 1/2 1 1 1/4 1/2 1 :Elizabeth Powell : 8 Preparation Time :1:00 : Fruit

Salads

Measure ------------

pound cup cup teaspoon teaspoon teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------Red Delicious apples sliced banana Granny Smith apple Bartlett pears red grapes almond slivers -- toasted vanilla yogurt cinnamon ground ginger nutmeg apple cider

Wash and core apples and pears, peeling if desired. Cut into one-inch chunks. Slice banana 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill. - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 6g Total Fat; (32% calories from fat); 4g Protein; 25g Carbohydrate; 4mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avgolemono Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:30 : Eggs

Soups & Stews

Amount -------1 1/4 3 3

Measure -----------quart cup tablespoons whole

Ingredient -- Preparation Method -------------------------------Chicken Stock rice fresh lemon juice eggs Salt Black pepper Paprika

Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs with lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low heat, slowly beat egg mixture into chicken-rice soup. Cook two to three minutes, until soup thickens slightly. Be very careful not to boil. Season to taste and serve at once. Garnish with chopped fresh mint leaves.

- - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 7g Total Fat; (41% calories from fat); 7g Protein; 16g Carbohydrate; 153mg Cholesterol; 82mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain.

- - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Cream Sauce Recipe By Serving Size Categories Amount -------2 1 2 1 1/2 2 1/4 :Elizabeth Powell : 4 Preparation Time :0:15 : Pasta

Sauces

Measure -----------clove tablespoons tablespoon tablespoon tablespoons cup

Ingredient -- Preparation Method -------------------------------avocados garlic -- quartered fresh chives -- chopped fresh cilantro -- chopped fresh tarragon -- chopped Juice of half a lime butter light cream

In food processor juice, and herbs. and cook over low continue to heat,

fitted with chopping blade, pur�e avocado with garlic, lime Melt butter in a saucepan over low heat. Stir in avocado pur�e heat, stirring occasionally, until heated through. Add cream and but do not allow to boil.

Salt to taste and serve over pasta. - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 24g Total Fat; (83% calories from fat); 3g Protein; 8g Carbohydrate; 25mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Soup Recipe By Serving Size Categories :Elizabeth Powell : 6 Preparation Time :0:20 : Soups & Stews

Vegetables

Amount -------2 1/2 2 2 1

Measure -----------teaspoon cups tablespoons cup

Ingredient -- Preparation Method -------------------------------avocados fresh lemon juice chicken broth dry sherry heavy cream Salt Cayenne pepper

Peel and pit avocados. Pur�e in a blender with lemon juice. Blend in chicken broth and sherry. Pour into a bowl and whisk in cream. Season to taste with salt and cayenne. Chill. - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 25g Total Fat; (84% calories from fat); 4g Protein; 6g Carbohydrate; 54mg Cholesterol; 277mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Bacon-Avocado Potato Salad Recipe By Serving Size Categories Amount -------6 2 8 1/2 1 1/2 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Potatoes

Salads

Measure -----------medium slices cup tablespoon cup cup

2 1

1/4

teaspoon tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------boiling potatoes avocados -- cubed bacon chopped onions fresh lime juice white wine cider vinegar Salt Black pepper Paprika mustard powder fresh parsley -- chopped fresh cilantro -- chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one-inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saut� onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer. - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 11g Total Fat; (47% calories from fat); 5g Protein; 22g Carbohydrate; 5mg Cholesterol; 113mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Bluefish Recipe By Serving Size Categories Amount -------3 1/4 1 1/4 1/4 1/2 :Elizabeth Powell : 6 Preparation Time :1:30 : Fish

Main Dishes

Measure -----------pounds cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------bluefish fillets white wine vinegar Bermuda onion -- sliced peppercorns allspice sour cream

Place bluefish fillets in a shallow ceramic or enameled baking dish. Combine vinegar, onions, peppercorns, and allspice. Pour over fillet, turning to coat. Marinate, skin side up, at room temperature, for 1 hour. Pour off vinegar, but not onions or spices. Turn skin side down and spread top with sour cream. Bake at 350 degrees for 20-25 minutes, until fish flakes easily with a fork. - - - - - - - - - - - - - - - - - - Per serving: 332 Calories (kcal); 14g Total Fat; (38% calories from fat); 46g Protein; 3g Carbohydrate; 142mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Baked Cornish Game Hens Recipe By :Elizabeth Powell

Serving Size Categories Amount -------6 1 1 1/2 8 1 2 1 2 3/4

: 6 Preparation Time :2:00 : Main Dishes

Poultry

Measure -----------whole medium ounces whole tablespoons teaspoon tablespoons cup

Ingredient -- Preparation Method -------------------------------Cornish game hens onion -- chopped celery stalk -- chopped green pepper -- chopped mushrooms -- chopped garlic clove -- minced fresh basil -- minced oregano fresh parsley butter -- melted

Stir 1/2 cup melted butter with onion, celery, green pepper, mushrooms, garlic, and herbs. Season hens inside and out with salt and pepper. Stuff bird with equal amounts of the vegetable mix. Place birds in baking dish, breast side up. Drizzle with remaining 1/4 cup butter. Cover and bake 1-1/2 hours at 325 degrees. Brown at 500 degrees. T(Baking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 897 Calories (kcal); 70g Total Fat; (71% calories from fat); 59g Protein; 5g Carbohydrate; 401mg Cholesterol; 448mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Currant Jelly Sauce (see recipe). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Fresh Ham Recipe By Serving Size Categories Amount -------10 2 2 1/2 1/2 1 :Elizabeth Powell : 12 Preparation Time :3:00 : Main Dishes

Pork

Measure -----------pounds whole tablespoons teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------fresh ham garlic cloves -- minced olive oil dried rosemary ground thyme beer

Trim excess fat from ham. Mix oil with herbs and rub all over ham. Bake at 350

degrees for 30-35 minutes per pound of meat, until meat thermometer registers 185 degrees. Baste occasionally with beer. - - - - - - - - - - - - - - - - - - Per serving: 726 Calories (kcal); 51g Total Fat; (65% calories from fat); 59g Protein; 1g Carbohydrate; 207mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Baked Haddock Recipe By Serving Size Categories Amount -------4 1/2 1/4 2 1/4 1 1/4 2 :Elizabeth Powell : 4 Preparation Time :0:45 : Fish

Main Dishes

Measure -----------cup cup tablespoons teaspoon teaspoon teaspoon whole

Ingredient -- Preparation Method -------------------------------haddock fillets butter -- melted lemon juice Worcestershire sauce ground chili peppers salt black pepper garlic cloves -- minced

Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice, and Worcestershire sauce. Bake fish at 375 degrees for 30 minutes or until it flakes easily with a fork. Baste with butter mixture 2-3 times during baking.

- - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 24g Total Fat; (57% calories from fat); 37g Protein; 3g Carbohydrate; 172mg Cholesterol; 975mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Other white fish fillets may be substituted for haddock. Nutr. Assoc. : 3643 0 796 0 0 0 0 0 * Exported from MasterCook * Baked Lentils

Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/2 1/2 3 3 2 1/4 1/4 1 1/4 3

:Elizabeth Powell : 6 Preparation Time :1:45 : Beans

Main Dishes

Measure -----------cups cup cup cup cup tablespoons tablespoons cups teaspoon teaspoon tablespoon cup

Ingredient -- Preparation Method -------------------------------dried lentils chopped onions diced celery carrots -- chopped chopped mushrooms butter all-purpose flour beef stock basil ground thyme fresh parsley -- chopped Salt Black pepper bread crumbs bacon slices

Cook lentils in a quart of boiling water until barely tender, about 30 minutes. Drain. While lentils are cooking, saut� vegetables in butter over low heat until tender. Stir in flour and cook one minute, stirring constantly. Whisk in beef stock and bring sauce to a boil. Remove from heat and season to taste with salt, pepper, and herbs. When lentils are cooked, drain and stir into sauce. Spread in a shallow, buttered pan. Sprinkle with bread crumbs. Cut bacon slices into quarters and place on top of lentils. Bake at 375 degrees for 40 minutes, until bacon browns. - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 8g Total Fat; (21% calories from fat); 21g Protein; 46g Carbohydrate; 18mg Cholesterol; 876mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : For a vegetarian version, omit bacon and use 1-1/2 cups vegetable stock and 1/2 cup V8 juice in place of beef stock. Nutr. Assoc. : 0 0 3055 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Mackerel Recipe By Serving Size Categories :Elizabeth Powell : 6 Preparation Time :2:45 : Fish

Main Dishes

Amount -------6 1/4 3/4 1 2 6 1 1 1 6

Measure -----------whole cup cup small teaspoons whole tablespoon dash whole whole

Ingredient -- Preparation Method -------------------------------mackerel fillets white vinegar water onion -- sliced salt peppercorns pickling spice cayenne pepper bay leaf cloves

Place fillets in one layer in a glass or ceramic baking dish. Heat vinegar, water, onion, herbs, and spices. Pour over fish. Allow to marinate for at least one hour. Refrigerate if marinated longer. Bake, covered, for 45 minutes at 375 degrees. Garnish with fresh parsley. T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 5g Total Fat; (21% calories from fat); 38g Protein; 7g Carbohydrate; 98mg Cholesterol; 1021mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Works well with other strongly flavored and/or oily fish. Nutr. Assoc. : 0 0 0 0 0 0 0 272 0 0 * Exported from MasterCook * Baked Oysters Recipe By Serving Size Categories Amount -------2 1 1 1/2 2 2 2 1/2 2 2 :Elizabeth Powell : 6 Preparation Time :0:45 : Appetizers

Seafood

Measure -----------dozen tablespoon cup teaspoons tablespoons tablespoons cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------whole oysters garlic clove -- minced fresh parsley -- minced butter -- melted Worcestershire sauce clam juice chili sauce mushrooms -- finely chopped Parmesan cheese -- grated bread crumbs Salt Black pepper

Shuck oysters; drain and reserve half of the shells.

Combine parsley, garlic, Worcestershire sauce, clam juice and chili sauce with 6 tablespoons melted butter. Dip each oyster into this sauce and place in a shell on a baking pan. Spoon remaining sauce over oysters. Sprinkle a teaspoon of chopped mushrooms on each oyster. Stir cheese and bread crumbs together and sprinkle over oysters. Dribble with remaining butter. Bake at 400 degrees for 15 minutes. T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 17g Total Fat; (81% calories from fat); 4g Protein; 5g Carbohydrate; 61mg Cholesterol; 316mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4319 0 0 0 0 20201 0 4196 0 0 0 0 * Exported from MasterCook * Baked Pompano Recipe By Serving Size Categories Amount -------2 1/2 4 1 1 :Elizabeth Powell : 4 Preparation Time :0:45 : Fish

Main Dishes

Measure -----------whole cup fillets cup cup

Ingredient -- Preparation Method -------------------------------shallots -- minced butter pompano (2 pounds) hazelnuts -- chopped brandy

Saut� shallots in butter. Place pompano fillets in a shallow buttered baking pan. Sprinkle generously with the hazelnuts. Pour melted butter and shallots over pompano and hazelnuts. Bake 20 minutes at 450�, basting every 5 minutes to prevent dryness. Remove from oven. Add the brandy and flame. When flames die down, broil 2-3 minutes. Serve with lemon wedges. - - - - - - - - - - - - - - - - - - Per serving: 704 Calories (kcal); 53g Total Fat; (81% calories from fat); 21g Protein; 6g Carbohydrate; 105mg Cholesterol; 292mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4902 0 1152 0 2330

* Exported from MasterCook * Baked Shrimp Indienne Recipe By Serving Size Categories Amount -------1/2 1 1 1 1 1 1/8 1/8 1/8 1 1/2 1 1/2 1 1/2 1/4 :Elizabeth Powell : 4 Preparation Time :0:30 : Main Dishes

Seafood

Measure -----------cup clove tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon cup pounds cups cup

Ingredient -- Preparation Method -------------------------------butter garlic -- minced onion -- grated fresh parsley -- chopped fresh chervil -- chopped fresh tarragon -- chopped turmeric ground mace coriander salt sherry shrimp -- cooked and peeled bread crumbs butter -- melted

Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at 450 degrees for 15 minutes.

T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 690 Calories (kcal); 40g Total Fat; (54% calories from fat); 40g Protein; 34g Carbohydrate; 352mg Cholesterol; 1488mg Sodium Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 620 0 0 0 0 0 0 0 0 0 1372 0 0 * Exported from MasterCook * Baked Turkey Croquettes Recipe By Serving Size Categories Amount :Elizabeth Powell : 6 Preparation Time :1:30 : Luncheon Poultry

Main Dishes

Measure

Ingredient -- Preparation Method

-------2 3 3/4 2 1 1/4 1/4 1 2 1/2 1/4 2

-----------tablespoons tablespoons cup cups teaspoon teaspoon teaspoons cup teaspoon tablespoons

-------------------------------butter flour milk turkey -- chopped egg yolk -- beaten salt celery salt egg water bread crumbs ground sage butter -- melted

Melt 2 tablespoons butter over low heat. Add the flour and stir until well blended. Cook one minute. Slowly add milk and cook, stirring constantly, until boiling. Let sauce cool; add chopped turkey, egg yolk, salt and celery salt. Form into twelve small cones. Mix bread crumbs with ground sage. Beat egg in water. Roll cones in crumbs. Dip each cone in egg and roll again in crumbs. Place on greased baking pan and drizzle with melted butter. Bake at 350 degrees for 40 minutes. T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 257 Calories (kcal); 16g Total Fat; (56% calories from fat); 17g Protein; 11g Carbohydrate; 134mg Cholesterol; 376mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : A good way to use up leftover turkey, chicken, or ham. If using ham, put through a meat grinder and use 1-1/2 cups ground ham. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baklava Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 1 1 1/4 1/2 :Elizabeth Powell : 36 Preparation Time :1:45 : Desserts

Pies & Pastry

Measure -----------cups cups tablespoon pound cup teaspoon

Ingredient -- Preparation Method -------------------------------sugar water lemon juice pecans -- chopped sugar cinnamon

1/8 1 1

teaspoon pound cup

nutmeg filo dough butter -- melted

* Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice. Simmer until it is a pale yellow color. Syrup should be thick and cold when poured over hot Baklava. Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" � 13" cake pan thoroughly. Keep filo pastry covered with a damp tea towel while working with individual sheets. Layer sheets in baking pan, one at a time, brushing each layer with melted butter. After layering six or so, begin alternating layers of filo pastry with nut mixture. Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered layers and nut-covered layers until all but ten of the sheets have been used. Layer the last ten sheets as you did the bottom six, brushing each with butter. Bake at 325 degrees for 1-1/2 hours. Remove from oven and let cool for five minutes. Score pastry into diamond shapes about 1-1/2" � 2". Pour cold syrup over hot pastry. Allow to cool to room temperature before cutting and removing from pan. Cuisine: "Greek" T(Baking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 14g Total Fat; (61% calories from fat); 2g Protein; 18g Carbohydrate; 14mg Cholesterol; 114mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Nut Bread Recipe By Serving Size Categories Amount -------3/4 1 1/2 1 1/2 2 1 2 1 3/4 1/2 3/4 :Elizabeth Powell : 10 Preparation Time :2:00 : Breads Ingredient -- Preparation Method -------------------------------butter sugar mashed bananas eggs vanilla extract all-purpose flour baking soda salt buttermilk nuts -- chopped

Measure -----------cup cups cups teaspoon cups teaspoon teaspoon cup cup

Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry

ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours. T(Baking Time): "1:15" - - - - - - - - - - - - - - - - - - Per serving: 445 Calories (kcal); 21g Total Fat; (41% calories from fat); 6g Protein; 60g Carbohydrate; 75mg Cholesterol; 452mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecue Sauce Recipe By Serving Size Categories Amount -------1/2 1 2 1 1/4 2 2 1 1 1 :Elizabeth Powell : 28 Preparation Time :0:30 : Sauces Ingredient -- Preparation Method -------------------------------onion -- minced garlic clove -- minced butter ketchup bourbon maple syrup Worcestershire sauce mustard powder salt chili powder

Measure -----------small tablespoons cup cup tablespoons tablespoons teaspoon teaspoon teaspoon

Saut� onions and garlic in butter in a heavy saucepan. Add remaining ingredients. Bring to a boil and simmer 10 minutes. Use to baste meats for grilling. Simmer 1015 minutes longer to reduce to a thicker sauce for serving with cooked meat; especially good for ribs or pork chops. Makes a little less than 2 cups, about 28 one-tablespoon servings. Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); 1g Total Fat; (33% calories from fat); trace Protein; 4g Carbohydrate; 2mg Cholesterol; 198mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Basic Berry Jam Recipe By Serving Size Categories Amount -------4 :Elizabeth Powell : 0 Preparation Time :2:00 : Canning, Preserves, Etc.

Jams & Jellies

Measure -----------quarts

Ingredient -- Preparation Method -------------------------------berries Sugar

Use only freshly picked berries and include a good percentage of under-ripe berries. Pick over carefully and wash, removing stems, hulls, and debris. Place in enameled or stainless steel pot, mash well, and bring to a boil over moderate heat. Cook just until berries soften. Put through food mill. If desired, this pulp may be strained through a finer sieve. Measure pulp into an enameled or stainless steel pot that is at least four times taller than level of pulp. For every cup of pulp, add 1 cup of sugar. Bring to a boil over moderately high heat and continue to boil until the temperature of the jam reaches 221 degrees F on a candy thermometer. (The stage at which the mixture will form a jelly of the desired consistency if a spoonful on a small dish is placed in the freezer for one minute.) Keep an eye on the boiling jam and stir frequently! When jam is ready, ladle into sterilized jars, seal, and process according to jar manufacturer's instructions. - - - - - - - - - - - - - - - - - - Per serving: 709 Calories (kcal); 8g Total Fat; (9% calories from fat); 14g Protein; 165g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 12 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Berries may be blackberry, blueberry, raspberry, or strawberry. Nutr. Assoc. : 2241 0 * Exported from MasterCook * Basic Meat Gravy Recipe By Serving Size Categories Amount -------3 2 1/4 :Elizabeth Powell : 6 Preparation Time :0:10 : Sauces Ingredient -- Preparation Method -------------------------------Pan drippings wine, red all-purpose flour stock

Measure -----------cup tablespoons cups

Seasonings: salt, pepper, herbs Pour off fat from pan drippings and reserve. Pour liquid portion of drippings into a 2 cup measuring cup. Deglaze pan with wine: white for chicken and pork, red for beef or game. Pour wine into measuring cup. Add stock to reach 2 cups. Add back to pan 3 tablespoons of fat. Place on a burner over medium heat. Stir in flour and cook one minute, whisking constantly. Slowly pour in stock mixture. Heat until boiling. Season to taste with salt, pepper, and herbs as desired. - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 27167 0 * Exported from MasterCook * Basic White Bread Recipe By Serving Size Categories Amount -------1 1 1 1/4 6 2 2 1 3 :Elizabeth Powell : 16 Preparation Time :3:00 : Breads Ingredient -- Preparation Method -------------------------------active baker's yeast sugar water -- lukewarm all-purpose flour -- * see note sugar salt milk butter

Measure -----------package teaspoon cups cups tablespoons teaspoons cup tablespoons

Add one teaspoon sugar to 1/4 cup lukewarm water and stir to dissolve. Sprinkle yeast over water and let soften one minute. Stir into water and "proof" for 15 minutes. Mixture should rise slightly and become bubbly. Heat remaining water with butter and milk until the butter melts. Cool this mixture to lukewarm. Mix three cups flour, 2 tablespoons sugar, and salt in a large bowl. Beat in yeast mixture and butter-milk mixture. Gradually stir in enough of the remaining flour to form a soft dough, using 5-1/2 to 6-1/2 cups flour altogether. Turn dough onto floured surface and allow to rest a minute. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease all sides. Cover with a damp tea towel and allow to rise in a warm place until double in bulk, about one hour. Punch down dough, kneading it until it is about its original size. Return to bowl, cover, and allow to rise again until double in bulk, about 1-1/2 hours. Turn out

onto lightly floured surface. Divide dough in half and shape each half into a loaf to fit an 8-1/2" � 4-1/2" pan. Place in greased pans, cover, and allow to rise in a warm place for one hour. Bake at 400 degrees for 25-30 minutes. When done, bread will be well browned and shrunken in from sides. Remove from pans and cool on wire racks. - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 3g Total Fat; (13% calories from fat); 6g Protein; 38g Carbohydrate; 8mg Cholesterol; 298mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * Amount of flour will vary from 5-1/2 to 6-1/2 cups. Use as little as needed to form a dough that is soft, but not overly sticky. If in doubt, more may be added, a couple of tablespoons at a time, during the kneading process. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Pot Pie Recipe By Serving Size Categories :Elizabeth Powell : 6 Preparation Time :1:30 : Beef Luncheon Pies & Pastry

Breads Main Dishes

Amount -------1 1/2 3 1 2 1/4 1/4 1 2 1 1/2 2 2 1 2 1 1

Measure -----------pounds tablespoons whole cloves teaspoon teaspoon tablespoon tablespoons cups whole whole whole pound tablespoon

Ingredient -- Preparation Method -------------------------------beef stew meat vegetable oil onion -- chopped garlic -- minced salt black pepper brown sugar sherry beef stock celery stalks -- chopped carrots -- sliced green pepper -- chopped tomatoes -- peeled and seeded pearl onions cornstarch Pastry for 9" pie crust

Brown meat in oil, over high heat. Add onion and garlic. Saut� until limp. Sprinkle with salt, pepper, and brown sugar. Cook one minute, then add sherry and beef stock. Cover and simmer until meat is tender. Blanch celery and green peppers, drain. Chop tomatoes. When meat is done, drain off liquid and measure. Add enough water to make 1-1/4 cups. Dissolve cornstarch in 1/3 cup cold water. Bring meat juices to a boil and add cornstarch. Add meat, then vegetables. Pour into pie pan. Roll pastry into a round to cover pie pan. Place over meat mixture, sealing edges to pan. Cut slits in top. Bake at 450 degrees for 30 minutes.

T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 331 Calories (kcal); 17g Total Fat; (47% calories from fat); 26g Protein; 16g Carbohydrate; 62mg Cholesterol; 893mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2216 0 0 0 0 0 0 0 0 2523 2495 3591 5296 0 0 0 * Exported from MasterCook * Beef Pot Roast Recipe By Serving Size Categories Amount -------1 2/3 1 1/2 1 6 6 1/2 1 1 3 1/4 1/4 4 4 :Elizabeth Powell : 8 Preparation Time :6:00 : Beef

Main Dishes

Measure -----------cup cup cups teaspoon cup pounds cup cup whole whole

Ingredient -- Preparation Method -------------------------------red wine cider vinegar beef bouillon salt peppercorns allspice berries brown sugar bay leaf onion -- sliced beef pot roast all-purpose flour bacon fat potatoes -- peeled and quartered carrots -- peeled and quartered

Mix together wine, vinegar, bouillon, salt, peppercorns, allspice, brown sugar, bay leaf, and sliced onion. Trim roast and place in a ceramic bowl. Pour marinade over roast, turn to coat, and marinate at least two hours or overnight, turning once or twice. Remove roast from marinade and pat dry. Strain marinade, reserving liquid. Season flour with salt and pepper to taste. Dredge meat in flour. In heavy saucepan, sear meat quickly on all sides in smoking hot bacon fat. Add reserved marinating liquid. Cover and simmer until tender, about 3-1/2 hours. Add potatoes and carrots during last hour of cooking. When done, place roast and vegetables on a platter and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid measures about 2 cups. Season to taste; if necessary, thicken gravy with one teaspoon cornstarch dissolved in a tablespoon of cold water. - - - - - - - - - - - - - - - - - - -

Per serving: 571 Calories (kcal); 34g Total Fat; (54% calories from fat); 30g Protein; 33g Carbohydrate; 105mg Cholesterol; 686mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 113 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Stew Recipe By Serving Size Categories Amount -------1/4 2 3 1 2 4 1 1 2 4 1 4 3 12 :Elizabeth Powell : 4 Preparation Time :3:00 : Beef

Soups & Stews

Measure -----------cup pounds tablespoons tablespoon whole whole whole whole cups cups tablespoon whole whole whole

Ingredient -- Preparation Method -------------------------------all-purpose flour Salt Black pepper beef stew meat olive oil sugar celery stalks -- diced parsley sprigs -- chopped garlic clove -- minced bay leaf canned tomatoes beef bouillon tomato paste carrots -- peeled and quartered potatoes -- peeled and quartered small white boiling onions -- peeled

Season flour with salt and pepper to taste. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley, garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil, reduce heat, and simmer one hour. Taste and season with additional salt and pepper, or herbs of your choice, if desired. Add carrots and potatoes and continue to simmer until vegetables are tender. Add onions and simmer until onions are tender. - - - - - - - - - - - - - - - - - - Per serving: 728 Calories (kcal); 31g Total Fat; (38% calories from fat); 56g Protein; 56g Carbohydrate; 125mg Cholesterol; 1760mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 7 Lean Meat; 5 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : This is a flavorful, but not highly seasoned stew. Additions may include herbes fines, wine, or your choice of spice/herb combinations. Nutr. Assoc. : 0 0 0 0 0 0 0 20143 0 0 0 0 0 0 0 4994 * Exported from MasterCook *

Beef Stroganoff Recipe By Serving Size Categories Amount -------1 1/2 2 2 2 1 1/2 1/4 2 1/2 :Elizabeth Powell : 6 Preparation Time :0:45 : Beef

Main Dishes

Measure -----------pounds tablespoons tablespoons tablespoons cups cup tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------beef tenderloin -- cut in thin strips all-purpose flour butter olive oil beef bouillon sour cream tomato paste paprika Salt to taste

Dredge beef in flour. In a heavy skillet, melt butter with oil and brown the beef (about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil. Combine sour cream, tomato paste, paprika, and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Serve with rice or egg noodles. - - - - - - - - - - - - - - - - - - Per serving: 435 Calories (kcal); 37g Total Fat; (76% calories from fat); 21g Protein; 4g Carbohydrate; 95mg Cholesterol; 482mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 131 0 0 986 0 0 1504 0 0 * Exported from MasterCook * Beer and Cheddar Soup Recipe By Serving Size Categories Amount -------1 1 1 3 1 1 :Elizabeth Powell : 8 Preparation Time :0:40 : Soups & Stews Ingredient -- Preparation Method -------------------------------beer Chicken Stock heavy cream egg yolks Cheddar cheese -- shredded paprika

Measure -----------quart quart cup cup teaspoon

Bring beer and chicken stock to a boil over moderate heat. Simmer for 25 minutes.

Beat egg yolks until thick and pale yellow. Beat in cream. Slowly add a little of the hot beer to egg mixture, stirring constantly to prevent curdling. Add egg mixture and cheese to remaining soup. Heat for 5 minutes, but do not allow the soup to boil. - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 20g Total Fat; (74% calories from fat); 7g Protein; 8g Carbohydrate; 142mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with pumpernickel bread and beet salad. Nutr. Assoc. : 142 342 0 0 0 1032 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Biscotti Recipe By Serving Size Categories Amount -------4 1 1/2 1/2 2 1/3 1/4 4 1 1 1 1 :Elizabeth Powell : 18 Preparation Time :1:00 : Breakfast

Cookies

Measure -----------cups cups teaspoon teaspoons cup cup whole teaspoon teaspoon tablespoon cup

Ingredient -- Preparation Method -------------------------------flour sugar salt baking powder butter -- cold lard -- cold eggs vanilla extract almond extract anise seed almonds -- ground

Sift together flour, sugar, salt, and baking powder. Cut butter and lard into mixture. Beat eggs slightly and beat in vanilla and almond extracts. Quickly stir egg mixture, anise seed, and almonds into dry ingredients. Turn out on a floured board and knead until dough is no longer sticky. Divide dough into 6-8 pieces. Roll with hands into long rolls. Place rolls on greased baking pans and flatten slightly with hands. Bake at 325 degrees for 25-30 minutes. Slice each roll diagonally into 3/4-inch pieces. Return to baking pan, cut side up, and bake at 375 degrees for 5 minutes. Turn biscotti over and bake 5 minutes more. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 12g Total Fat; (36% calories from fat); 6g Protein; 40g Carbohydrate; 53mg Cholesterol; 162mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 3309 0 0 2136 0 791 0 0 0 0 18 * Exported from MasterCook * Black Eyed Peas Recipe By Serving Size Categories Amount -------1 1 1 2 :Elizabeth Powell : 8 Preparation Time :2:00 : Beans Ingredient -- Preparation Method -------------------------------black eyed peas ham bone onion -- chopped celery stalks -- chopped

Measure -----------pound

1 1 1 2

1/2 1/2 1/2

whole teaspoon teaspoon teaspoon teaspoon teaspoon

1

carrot -- chopped bay leaf basil peppercorns garlic cloves salt oregano Cajun seasoning -- * see note

Combine all ingredients in large soup kettle with 3 quarts water. Bring to a boil and simmer, uncovered, for two hours or until black eyed peas are tender. Drain, remove whole bay leaf, garlic, peppercorns, and ham bone. Remove ham from bone, chop, and add back to beans. Serve at once.

Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 3g Total Fat; (11% calories from fat); 17g Protein; 38g Carbohydrate; 13mg Cholesterol; 190mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * Two or three drops of Tabasco sauce can be substituted for Cajun seasoning. Beans cooked this way may be drained, refreshed under cold running water, and tossed with French dressing while still warm. Serve at room temperature or chilled. Nutr. Assoc. : 2273 3654 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blackened Fish Fillets Recipe By Serving Size Categories Amount -------2 3/4 1 3/4 1 1/2 1/2 1 1 1/2 1/2 1 :Elizabeth Powell : 6 Preparation Time :0:20 : Fish

Main Dishes

Measure -----------pounds cup tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon dash

Ingredient -- Preparation Method -------------------------------fish fillets -- (1/2 to 3/4" thick) butter paprika cayenne pepper salt black pepper white pepper onion powder garlic powder dried thyme dried oregano cumin

Mix dry ingredients on large plate. Melt butter in heavy skillet (do not use lightweight or nonstick skillet). Pour off all but 3 tablespoons into 9 � 12 � 1" pan. TURN ON HOOD VENT and turn heat to high. Dip each fillet in melted butter (in the 9 � 12 pan) and then dip in the dry ingredients, patting the fillets by hand. Cook fish on each side for 2 to 3 minutes, being careful when turning them over. The fish will look charred � "blackened" � and there may be some smoke, but not an excessive amount. The blackening forms a spicy, crunchy coating, sealing in moisture and flavor. Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 24g Total Fat; (64% calories from fat); 28g Protein; 2g Carbohydrate; 127mg Cholesterol; 672mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Use any type of fish you prefer � swordfish, redfish, whitefish, tuna, etc. Nutr. Assoc. : 0 222 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blondies Recipe By Serving Size Categories Amount -------1/2 2 2 1 1 2 1 :Elizabeth Powell : 16 Preparation Time :1:00 : Cookies Ingredient -- Preparation Method -------------------------------butter brown sugar eggs -- beaten slightly vanilla extract all-purpose flour double-acting baking powder salt

Measure -----------cup cups tablespoon cup teaspoons teaspoon

Melt butter in saucepan. Stir brown sugar into butter until dissolved. Cool slightly and beat in egg and vanilla. Sift flour with baking powder and salt. Stir dry ingredients into butter/sugar/egg. Butter a 9-inch-square pan, line with wax paper, then butter and flour the wax paper. Pour batter into pan. Bake at 350 degrees for 30-45 minutes. - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 6g Total Fat; (35% calories from fat); 2g

Protein; 24g Carbohydrate; 39mg Cholesterol; 267mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Dressing Recipe By Serving Size Categories Amount -------1/4 1 1/4 1/2 1/8 :Elizabeth Powell : 6 Preparation Time :0:15 : Salad Dressings Ingredient -- Preparation Method -------------------------------blue cheese, crumbled sherry vinegar mayonnaise buttermilk fresh ground black pepper

Measure -----------cup tablespoon cup cup teaspoon

In a blender, crumble blue cheese. Blend with vinegar and mayonnaise. With blender running, slowly add buttermilk. Season with pepper.

- - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 10g Total Fat; (86% calories from fat); 2g Protein; 1g Carbohydrate; 8mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Walnut Spread Recipe By Serving Size Categories Amount -------4 4 2 2 1/4 :Elizabeth Powell : 6 Preparation Time :0:10 : Appetizers

Cheese

Measure -----------ounces ounces tablespoons tablespoons cup

Ingredient -- Preparation Method -------------------------------blue cheese -- softened cream cheese butter sherry English walnuts -- chopped

Beat cheeses and butter together. Add sherry and walnuts.

- - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 18g Total Fat; (83% calories from fat); 6g Protein; 2g Carbohydrate; 45mg Cholesterol; 359mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Serve with assorted crackers and French bread. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Blueberry Streusel Recipe By Serving Size Categories Amount -------1/2 1/2 1 2 2 1/2 1/4 1/2 2 1/4 1/2 1 1/2 1/2 :Elizabeth Powell : 12 Preparation Time :0:45 : Breakfast Desserts

Cakes

Measure -----------cup cup cups teaspoons teaspoon teaspoon cup cups cup cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------butter sugar egg all-purpose flour double-acting baking powder baking soda salt buttermilk fresh blueberries butter -- cold flour cinnamon ground nutmeg sugar

Cream butter and sugar. Beat in egg. Sift dry ingredients together and add, alternately with buttermilk, to butter mixture. Pour into well-greased 9 � 13" pan. Top with blueberries. Mix sugar, flour, and spices. Cut butter into tablespoons and blend into dry ingredients with a pastry blender. Mixture should be crumbly. Sprinkle over blueberries. Bake at 350 degrees for 35 minutes. T(Baking Time): "0:35" - - - - - - - - - - - - - - - - - - Per serving: 285 Calories (kcal); 12g Total Fat; (38% calories from fat); 4g Protein; 41g Carbohydrate; 47mg Cholesterol; 313mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boeuf Bourguignonne Recipe By Serving Size Categories Amount -------3 2 2 1 1 1/2 1 1 3 2 3 7 1 1/4 1/2 1 1 1/2 2 5 1/4 1/4 :Elizabeth Powell : 8 Preparation Time :4:45 : Beef

Main Dishes

Measure -----------pounds cups tablespoons teaspoon teaspoon teaspoon

tablespoons tablespoon cup cup tablespoon cups ounces teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------beef round -- cut in 2-inch cubes red wine olive oil salt pepper ground thyme bay leaf celery stalk garlic cloves carrots onions butter olive oil all-purpose flour beef broth tomato paste small white onions -- par-boiled mushrooms -- sliced red ripe tomatoes salt sugar

Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture. Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish. Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter in skillet and saut� the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil. Pour over meat. Cover, cook in 350degree oven for 2-1/2 hours. Melt 1 tablespoon butter in skillet and saut� white onions with salt and sugar until golden. Add mushrooms and saut� for two minutes more. Add white onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes. Serve with noodles or rice. Cuisine: "French" - - - - - - - - - - - - - - - - - - -

Per serving: 598 Calories (kcal); 37g Total Fat; (60% calories from fat); 38g Protein; 17g Carbohydrate; 134mg Cholesterol; 681mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 126 0 0 0 0 0 0 0 0 2495 4288 0 0 0 117 0 0 0 0 0 0 * Exported from MasterCook * Boston Baked Beans Recipe By Serving Size Categories Amount -------2 3 1 1 1 3/4 1/4 1 1 1 1/2 1 1 1/2 :Elizabeth Powell : 12 Preparation Time :7:00 : Beans Ingredient -- Preparation Method -------------------------------great northern beans ham stock onion -- quartered celery stalk -- quartered bay leaf molasses brown sugar salt mustard powder ground ginger ground cloves black pepper onion -- thinly sliced salt pork -- cut into 1" cubes

Measure -----------pounds quarts whole cup cup tablespoon tablespoon teaspoon teaspoon teaspoon large pound

Soak beans overnight. Drain. Bring stock to a boil. Add beans, onions, celery, and bay leaf. Simmer until beans are tender, about one hour. Drain beans, reserving stock and removing vegetables and bay leaf. Mix molasses, brown sugar, salt, and spices. Gradually add five cups of reserved stock, blending to make a smooth mixture. Fold in beans and sliced onion. Turn into beanpot and push cubes of salt pork about into beans until barely covered. Cover tightly. Bake at 250 degrees for five hours. Remove cover and bake one hour longer. Add more liquid at any time if beans seem to be drying out. Serve at once. Cuisine: "American" T(Baking Time): "6:00" - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 16g Total Fat; (30% calories from fat); 19g Protein; 67g Carbohydrate; 16mg Cholesterol; 2949mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Serving Ideas : Serve with Boston Brown Bread for Saturday supper.

Nutr. Assoc. : 0 129 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boston Brown Bread Recipe By Serving Size Categories Amount -------1 1 1 2 1 1 2 2/3 3/4 :Elizabeth Powell : 12 Preparation Time :3:00 : Breads Ingredient -- Preparation Method -------------------------------whole-wheat flour rye flour yellow cornmeal, degermed baking soda double-acting baking powder salt buttermilk molasses seedless raisins

Measure -----------cup cup cup teaspoons teaspoon teaspoon cups cup cup

Sift together flours, cornmeal, baking soda, baking powder, and salt. Stir in raisins. Beat together milk and molasses and stir this mixture into dry ingredients. Heavily butter two 1-pound coffee cans and divide batter equally between them. Cover with buttered round of aluminum foil, securing it in place with kitchen twine. Place cans on a rack in a large soup kettle. Add boiling water to reach halfway up sides of cans. Bring water to a boil, cover kettle tightly, and simmer bread for two hours. Remove cans from kettle and allow bread to cool for ten minutes. Turn bread out of cans and serve at once. Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 45g Carbohydrate; 1mg Cholesterol; 480mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Serving Ideas : With Boston Baked Beans, of course! NOTES : Variation: Substitute 1 cup chopped dates for raisins. Nutr. Assoc. : 0 1298 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Cabbage Recipe By Serving Size Categories :Elizabeth Powell : 6 Preparation Time :1:15 : Vegetables

Amount -------2 1/2 1 1 1/2 1 2 1/4 1

Measure -----------tablespoons cup tablespoon can cup head teaspoons cup tablespoon

Ingredient -- Preparation Method -------------------------------butter chopped onions all-purpose flour tomatoes water cabbage -- cored, coarsely chopped parsley sprigs -- chopped sour cream cornstarch Black pepper

Melt butter in oven-proof pot and saut� onion until tender. Stir in flour. Add tomatoes and water and bring to boil, stirring constantly. Add cabbage, parsley, and salt and pepper to taste. Cook five minutes, then cover, and place in preheated 375� degree oven for 40 minutes, basting occasionally. Blend cornstarch into sour cream. Stir 1/2 cup of liquid from cabbage into sour cream/cornstarch mixture. Pour over cabbage and bake, uncovered, 15 minutes longer. - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 6g Total Fat; (67% calories from fat); 1g Protein; 6g Carbohydrate; 15mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2679 0 0 0 0 20143 0 0 0 * Exported from MasterCook * Brandy Chicken Recipe By Serving Size Categories Amount -------1 1 1/4 1/2 1 1 1 1 2 1/2 1/2 1/2 :Elizabeth Powell : 6 Preparation Time :1:00 : Main Dishes

Poultry

Measure -----------whole cup cup cup pound pound clove teaspoon cup cup tablespoons

Ingredient -- Preparation Method -------------------------------frying chicken -- cut up brandy all-purpose flour Salt Black pepper butter pearl onions mushrooms -- chopped garlic -- minced ground allspice dry red wine Chicken Stock egg yolk light cream

Marinate chicken in 1/2 cup brandy for 20 minutes. Season flour with salt and pepper. Drain chicken and dredge in seasoned flour. Brown chicken pieces in butter. Add onions, sprinkle with any remaining flour, and cook one minute. Pour remaining 1/2 cup of brandy over chicken, ignite, and cook until flames die out. Add mushrooms, garlic, and allspice. Pour wine and chicken stock over all. Simmer for 45 minutes to an hour. Beat egg yolk with cream. Stir into chicken mixture and cook until sauce thickens slightly. Do not allow to boil. Serve immediately.

- - - - - - - - - - - - - - - - - - Per serving: 738 Calories (kcal); 46g Total Fat; (66% calories from fat); 36g Protein; 15g Carbohydrate; 246mg Cholesterol; 516mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5562 2330 0 0 0 0 4417 4196 620 0 0 0 0 483 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0

* Exported from MasterCook * Bread Pudding Recipe By Serving Size Categories Amount -------1 1/2 3 2 1/2 1/4 1/2 1/4 1/2 :Elizabeth Powell : 6 Preparation Time :1:30 : Desserts Ingredient -- Preparation Method -------------------------------bread cubes milk -- scalded eggs sugar salt cinnamon ground nutmeg seedless raisins

Measure -----------cups cups cup teaspoon teaspoon teaspoon cup

Soak bread in milk for 1/2 hour. Beat eggs. Gradually add sugar. Beat in salt, cinnamon, and nutmeg. Stir in raisins. Combine egg mixture with bread. Pour into a greased oven-proof dish and set in a pan of hot water. Bake at 350 degrees for 4550 minutes. - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 6g Total Fat; (23% calories from fat); 7g Protein; 38g Carbohydrate; 79mg Cholesterol; 233mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Broccoli Casserole Recipe By Serving Size Categories Amount -------2 2 1 3 1/4 2 1/3 :Elizabeth Powell : 8 Preparation Time :1:00 : Casseroles

Vegetables

Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons butter tablespoons flour cup milk ounces cream cheese -- softened cup blue cheese -- crumbled 10-ounce packages frozen chopped broccoli cup fresh bread crumbs

Melt butter. Stir in flour and cook 1 minute. Add milk and continue cooking, stirring, until thickened. Add cheeses and cook until cheese melts and mixture is

smooth. Cook and drain broccoli according to package instructions. Stir cheese mixture into broccoli. Turn into a buttered 1/2-quart casserole dish. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); 9g Total Fat; (61% calories from fat); 5g Protein; 8g Carbohydrate; 26mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 3448 0 * Exported from MasterCook * Broccoli Sesame Salad Recipe By Serving Size Categories Amount -------1 2 1/4 1/4 2 4 :Elizabeth Powell : 8 Preparation Time :0:20 : Salads

Vegetables

Measure -----------head tablespoons cup cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------broccoli olive oil rice wine vinegar soy sauce sesame oil sesame seeds -- toasted

Wash broccoli, discarding leaves and toughest part of stem. Blanch entire head in boiling water for one minute. Rinse under cold water. Break off florets and cut remaining stem (peeled, if desired) into 2" pieces. Preheat oven to 450 degrees. Pour olive oil onto a baking sheet. Spread broccoli pieces in one layer, turning to coat with olive oil. Roast at 450 degrees for 5 minutes, turn broccoli pieces over, and continue roasting until broccoli begins to brown, about 5 minute more. Whisk together soy sauce, vinegar, and sesame oil. Stir in 3 tablespoons sesame seeds. When broccoli is done, transfer to a bowl and pour dressing over it, stirring gently to coat. Sprinkle with remaining tablespoon sesame seeds. Serve warm or at room temperature. Cuisine: "Asian" - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 9g Total Fat; (68% calories from fat); 4g

Protein; 6g Carbohydrate; 0mg Cholesterol; 535mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Broiled Parmesan Bread Recipe By Serving Size Categories Amount -------1 1/2 6 1 :Elizabeth Powell : 12 Preparation Time :0:15 : Breads Ingredient -- Preparation Method -------------------------------French bread butter -- softened Parmesan cheese -- grated caraway seed

Measure -----------loaf cup ounces tablespoon

Cut bread in half lengthwise. Combine cheese, butter, and caraway seeds. Spread over cut surfaces of bread. Place bread cheese side up on a baking sheet. Broil 5 minutes or until cheese is melted. - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 13g Total Fat; (49% calories from fat); 9g Protein; 20g Carbohydrate; 32mg Cholesterol; 572mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Butter Tarts Recipe By Serving Size Categories Amount -------1/4 1 1 1/8 1/2 1 :Elizabeth Powell : 12 Preparation Time :0:35 : Desserts

Pies & Pastry

Measure -----------cup cup extra large teaspoon cup batch

Ingredient -- Preparation Method -------------------------------butter -- softened brown sugar egg fresh lemon juice currants Pie Pastry

Cream butter and brown sugar together. Beat in egg, lemon juice, and currants.

Continue beating until mixture bubbles. Roll out Basic Pie Dough and cut rounds to fit 2-1/2" muffin tins. Line muffin tins with pastry. Fill tart shells 2/3 full with currant mixture. Bake at 350 degrees for 20 minutes. T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 14g Total Fat; (47% calories from fat); 3g Protein; 32g Carbohydrate; 49mg Cholesterol; 228mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pie Pastry Recipe By Serving Size Categories Amount -------2 1 1/2 2 5 :Elizabeth Powell : 8 Preparation Time :0:45 : Pies & Pastry Ingredient -- Preparation Method -------------------------------flour salt unsalted butter lard ice water

Measure -----------cups teaspoon cup tablespoons tablespoons

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes. Yield: "1 Batch" T(Chilling Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Makes one batch � enough for a two-crust, 9" pie. Nutr. Assoc. : 0 0 0 0 1582 * Exported from MasterCook *

Buttermilk Biscuits Recipe By Serving Size Categories Amount -------3 1 1/2 3/4 3/4 2 3/4 1 3/4 :Elizabeth Powell : 8 Preparation Time :0:40 : Breads Ingredient -- Preparation Method -------------------------------all-purpose flour double-acting baking powder baking soda salt sugar butter -- cold egg -- slightly beaten buttermilk

Measure -----------cups tablespoons teaspoon teaspoon tablespoons cup cup

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until mixture resembles cornmeal. Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4" thickness. Cut into 2" rounds. Place biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for 15 minutes or until golden brown. - - - - - - - - - - - - - - - - - - Per serving: 354 Calories (kcal); 18g Total Fat; (46% calories from fat); 6g Protein; 41g Carbohydrate; 71mg Cholesterol; 800mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates NOTES : For cheese biscuits: When kneading dough, knead in 1/2 cup grated cheese. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Cornbread Recipe By Serving Size Categories Amount -------1 1 1/4 1 1 1 1 1/3 3 :Elizabeth Powell : 8 Preparation Time :0:45 : Breads Ingredient -- Preparation Method -------------------------------all-purpose flour cornmeal sugar double-acting baking powder baking soda egg buttermilk butter -- melted

Measure -----------cup cup cup tablespoon teaspoon cups tablespoons

Stir together dry ingredients. Separately, beat together egg, milk, and butter.

Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g Protein; 34g Carbohydrate; 36mg Cholesterol; 435mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalape�o pepper (seeded, of course) to batter before baking. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Pancakes Recipe By Serving Size Categories Amount -------2 1 1 2 2 2 :Elizabeth Powell : 6 Preparation Time :0:40 : Breads

Breakfast

Measure -----------cups teaspoon teaspoon cups tablespoons

Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda salt eggs buttermilk butter -- melted

Sift together dry ingredients. Beat eggs until light. Gradually beat in buttermilk and melted butter. Make a well in middle of dry ingredients. Pour in liquid ingredients and stir until just blended. Pour batter by large spoonfuls onto a hot, greased griddle. Cook over medium heat until bubbles form all over and underside in golden. Flip and continue to cook for 2-3 minutes more. Serve warm with butter and syrup or preserves. - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 6g Total Fat; (24% calories from fat); 9g Protein; 36g Carbohydrate; 76mg Cholesterol; 709mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook * Butternut Squash Soup Recipe By Serving Size Categories Amount -------1 6 2 6 1 1 1/4 :Elizabeth Powell : 8 Preparation Time :1:30 : Soups & Stews

Vegetables

Measure -----------large whole pint cup cup

Ingredient -- Preparation Method -------------------------------butternut squash cloves cinnamon sticks allspice berries light cream heavy cream maple syrup Ground cinnamon Ground nutmeg

Peel, seed, and cube squash. In a large soup pot, place squash with enough water to cover. Tie cloves, cinnamon sticks, and allspice berries in a cheesecloth bag and add bag to pot. Bring to a boil and simmer over low heat for 40 minutes. Remove spice bag. Drain squash, reserving liquid. Return cooked squash to pot and mash. (For a smoother soup, squash may be pur�ed in blender or food processor before returning to pot.) Stir in creams and maple syrup. Cook over low heat for 15 minutes, stirring often to prevent sticking. Season with cinnamon and nutmeg, if desired. Thin with reserved liquid, if necessary. Cook 15 minutes more. Serve hot. - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 24g Total Fat; (52% calories from fat); 5g Protein; 43g Carbohydrate; 80mg Cholesterol; 61mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butterscotch Sauce Recipe By Serving Size Categories Amount -------1 1/2 2/3 2/3 :Elizabeth Powell : 8 Preparation Time :0:20 : Desserts

Sauces

Measure -----------cups cup cup

Ingredient -- Preparation Method -------------------------------light brown sugar corn syrup heavy cream

Combine brown sugar and corn syrup in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 10 minutes. Remove from heat and cool slightly. Whisk in cream. - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 7g Total Fat; (25% calories from fat); trace Protein; 48g Carbohydrate; 27mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Cabbage Relish Recipe By Serving Size Categories Amount -------4 4 1 1/2 1 1/2 2/3 2 2 1 1/2 :Elizabeth Powell : 28 Preparation Time :25:00 : Canning, Preserves, Etc.

Pickles & Relishes

Measure -----------pounds large large large cup cups cups teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------cabbage onions bell peppers red peppers kosher salt sugar white vinegar pickling spice celery seed

Remove outer leaves from cabbage and cut out core. Cut into quarters. Peel and quarter onions. Cut peppers in half and remove seeds. In a food processor fitted with metal blade, shred cabbage, chop peppers, and chop onions, in batches, removing each vegetable to a large ceramic bowl as it is done. Stir all vegetables together. Stir in salt. Add ice water to cover. Cover bowl with plastic wrap and let stand overnight. Combine sugar, vinegar, and spices in a medium saucepan and bring to a boil. Drain vegetables in colander. Pack vegetables in sterile pint jars, pour vinegar mixture to fill jars. Seal and process in boiling water bath for 10 minutes. - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 21g Carbohydrate; 0mg Cholesterol; 2161mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Serving Ideas : Perfect for grilled hot dogs!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20209 * Exported from MasterCook * Cabbage Rolls with Turkey Stuffing Recipe By Serving Size Categories Amount -------1 1 1 1 2 2 1 1 1/2 :Elizabeth Powell : 6 Preparation Time :0:45 : Luncheon Poultry

Main Dishes

Measure -----------head pound cup tablespoons tablespoons teaspoon teaspoon cup

6

Ingredient -- Preparation Method -------------------------------Savoy cabbage ground turkey egg cooked brown rice turkey broth OR chicken broth sage -- crumbled fresh parsley -- chopped Salt Black pepper turkey or chicken stock bacon slices

Remove twelve large leaves of cabbage, cut out tough inner part of rib. Blanch each leaf one minute, until pliable. Combine ground turkey, rice, egg, stock, sage, and parsley. Add salt and pepper to taste. Divide turkey mixture into twelve parts, and form into four-inch ovals. Place an oval at stem end of cabbage leaf, fold in sides, and roll up. Place roll in shallow baking dish. Continue until all twelve rolls are in one layer in baking dish. Pour 1/2 cup stock over all. Lay strips of bacon on top. Bake at 375 degrees for 30 minutes, basting twice, and turning oven temperature down to 350 if bacon browns too quickly. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 10g Total Fat; (47% calories from fat); 17g Protein; 9g Carbohydrate; 96mg Cholesterol; 380mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0 0 342 0 * Exported from MasterCook * Caponata

Recipe By Serving Size Categories Amount -------1/2 1 1 2 2 1 1 1 1 1/2 1 1 2 3

:Elizabeth Powell : 4 Preparation Time :0:25 : Vegetables

Vegetarian

Measure -----------cup large large pound teaspoon teaspoons teaspoon cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------olive oil eggplant -- cut in 1/2" cubes onion -- sliced thinly green peppers -- sliced thinly celery stalks -- thinly sliced chopped tomatoes -- peeled and seeded garlic clove -- minced sugar salt pepper pimiento-stuffed olives -- halved red wine vinegar capers

In a large skillet, saut� eggplant in 1/4 cup of olive oil for about 10 minutes. Remove and set aside. In remaining 1/4 cup of oil, saut� onion, green pepper, and celery until softened. Add tomatoes, garlic, sugar, salt, and pepper. Cook over low heat for 15 minutes, stirring occasionally. Stir in eggplant, olives, vinegar, and capers. Cover and chill overnight. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 331 Calories (kcal); 28g Total Fat; (71% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 892mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 26059 0 0 0 0 4487 0 0 * Exported from MasterCook * Chantilly Potatoes Recipe By Serving Size Categories Amount -------4 3 1/2 1/4 :Elizabeth Powell : 4 Preparation Time :1:30 : Casseroles

Potatoes

Measure -----------whole tablespoons cup cup

Ingredient -- Preparation Method -------------------------------potatoes -- quartered butter heavy cream grated Parmesan cheese Salt and pepper

Pepper Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season with salt and pepper. Whip the remaining 1/4 cup cream until stiff. Spread mashed potatoes in a greased 1-1/2 quart baking dish. Spread whipped cream over the mashed potatoes; sprinkle with grated Parmesan cheese. Bake at 475 degrees until the cheese melts and the top is golden brown, about 20 minutes. - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 21g Total Fat; (62% calories from fat); 5g Protein; 23g Carbohydrate; 68mg Cholesterol; 199mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4600 0 0 0 0 0 * Exported from MasterCook * Cheddar Tomato Soup Recipe By Serving Size Categories Amount -------12 2 1/2 1 1 1 8 :Elizabeth Powell : 6 Preparation Time :0:30 : Cheese

Soups & Stews

Measure -----------whole small cup cup cup teaspoon ounces

Ingredient -- Preparation Method -------------------------------fresh tomatoes onions -- chopped diced celery Chicken Stock cream ground basil Salt Black pepper Cheddar cheese -- shredded

Combine tomatoes, onions, and celery in food processor and blend until coarsely chopped. Pour into large saucepan, add chicken stock, and bring to a boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season with basil, salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook, stirring constantly, until cheese melts. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 359 Calories (kcal); 26g Total Fat; (62% calories from fat); 15g Protein; 20g Carbohydrate; 83mg Cholesterol; 308mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Bread Pudding Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :1:30 : Cheese Luncheon

Eggs Main Dishes

Amount -------2 1/2 1 1/2 3 3 2

Measure -----------cups pound cups tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------stale bread -- cubed Cheddar cheese -- shredded milk eggs -- beaten butter -- melted Dijon mustard

1 1/4 1/2

teaspoon teaspoon teaspoon

salt cayenne pepper Worcestershire sauce

Butter a 1-quart baking dish. Layer half the bread cubes in the dish. Sprinkle with half the cheese. Repeat with remaining bread cubes and cheese. Beat remaining ingredients together and pour over bread and cheese. Let stand one hour. Place baking dish in a 9" � 13" pan and pour water into pan to a depth of one inch. Place pan in preheated 350� degree oven and bake one hour. Pudding should be puffy and golden.

T(Baking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 729 Calories (kcal); 38g Total Fat; (47% calories from fat); 31g Protein; 64g Carbohydrate; 237mg Cholesterol; 1733mg Sodium Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese Crackers Recipe By Serving Size Categories Amount -------2 1/2 1/4 1 1/2 1/4 :Elizabeth Powell : 12 Preparation Time :0:20 : Appetizers

Cheese

Measure -----------cups cup teaspoon cup cup teaspoon

Ingredient -- Preparation Method -------------------------------Cheddar cheese -- shredded butter -- softened salt flour pecans -- ground cayenne

Combine cheese, butter, and salt in food processor. Blend until smooth. Add flour and pecans and process until blended. Form dough into teaspoon-sized balls and place on greased baking sheets. Flatten with a fork, dipping fork in flour if necessary to keep from sticking. Sprinkle crackers with cayenne. Bake at 400 degrees for 7-10 minutes, until just beginning to brown. Serve hot or cool to room temperature. Serving size: 2 or 3 crackers. - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 17g Total Fat; (71% calories from fat); 6g

Protein; 9g Carbohydrate; 41mg Cholesterol; 240mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cheese Fondue Recipe By Serving Size Categories Amount -------2 1/2 1 2 2 1/4 1/2 :Elizabeth Powell : 4 Preparation Time :0:25 : Cheese Main Dishes

Luncheon

Measure -----------cups whole pound tablespoons tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------white wine garlic clove -- pressed Gruy�re cheese -- grated cornstarch Kirsch nutmeg salt

In the top of a double boiler, heat wine until barely simmering. Add garlic. Dredge cheese in cornstarch, add to wine and stir until cheese melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn into Fondue pot, keep warm over alcohol lamp while serving. Serve with chunks of French bread, slices of apples and pears, and quartered carrots to dip in cheese. - - - - - - - - - - - - - - - - - - Per serving: 585 Calories (kcal); 37g Total Fat; (67% calories from fat); 34g Protein; 5g Carbohydrate; 125mg Cholesterol; 654mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1638 620 697 0 2551 0 0 * Exported from MasterCook * Cheese Grits Recipe By Serving Size Categories Amount -------:Elizabeth Powell : 4 Preparation Time :1:45 : Cheese Luncheon

Eggs

Measure ------------

Ingredient -- Preparation Method --------------------------------

1/2 2 1 2 1 1

cup cups teaspoon cup tablespoon cup cup

1/4 1/4

grits water salt eggs -- separated Cheddar cheese -- shredded Worcestershire sauce butter -- melted Cayenne pepper -- to taste bread crumbs

Cook grits in salted water until thick. Beat egg yolks, slowly beat in butter. Stir in cheeses, Worcestershire sauce, and cayenne. Stir into grits. Beat whites until stiff. Fold in gently. Turn into buttered casserole, sprinkle with bread crumbs, and bake at 350 degrees for 45 minutes. T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 24g Total Fat; (60% calories from fat); 13g Protein; 22g Carbohydrate; 154mg Cholesterol; 952mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 689 0 0 3218 0 0 222 272 0 * Exported from MasterCook * Cheese Rarebit Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 :Elizabeth Powell : 4 Preparation Time :0:25 : Appetizers Luncheon

Cheese

Measure -----------pound tablespoons cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------sharp Cheddar cheese -- shredded butter beer egg -- beaten dry mustard paprika

Melt butter in top of double boiler and add cheese. Place over hot water and stir until cheese begins to melt. Add beer gradually, stirring constantly until cheese is melted and mixture is smooth. Stir in egg, mustard, and paprika. Serve at once. Serve over hot buttered toast or toasted English muffins. - - - - - - - - - - - - - - - - - - Per serving: 552 Calories (kcal); 45g Total Fat; (74% calories from fat); 30g

Protein; 4g Carbohydrate; 181mg Cholesterol; 780mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve over hot buttered toast or toasted English muffins. Nutr. Assoc. : 0 0 142 0 0 0 * Exported from MasterCook * Cherries Jubilee Sauce Recipe By Serving Size Categories Amount -------2 2 1/4 :Elizabeth Powell : 4 Preparation Time :0:10 : Desserts Sauces

Fruit

Measure -----------cups tablespoons cup

Ingredient -- Preparation Method -------------------------------canned cherries sweet wine, such as port brandy

Heat cherries with wine in the top of a chafing dish; add brandy, ignite and stir until the flames die. - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve over ice cream or slices of pound cake. Nutr. Assoc. : 0 4594 0 * Exported from MasterCook * Cherry Tomato Salad Recipe By Serving Size Categories Amount -------1 6 1/4 1 2 :Elizabeth Powell : 6 Preparation Time :0:20 : Salads

Vegetables

Measure -----------pint cup tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------cherry tomatoes bacon slices mayonnaise tarragon vinegar olive oil

1/4 1 6 2

teaspoon tablespoon leaves tablespoons

salt fresh basil -- chopped romaine lettuce chives -- chopped

Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels. Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives. Serve at once or refrigerate until ready to serve. - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 17g Total Fat; (51% calories from fat); 15g Protein; 21g Carbohydrate; 9mg Cholesterol; 310mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Travels well for picnics in a wide-mouthed thermos jar. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chess Pie Recipe By Serving Size Categories Amount -------3 1 1 1/2 1 2 1/2 1 1 :Elizabeth Powell : 8 Preparation Time :1:00 : Desserts

Pies & Pastry

Measure -----------cup cup cup teaspoon tablespoons teaspoon cup batch

Ingredient -- Preparation Method -------------------------------eggs sugar brown sugar butter -- melted vanilla extract all-purpose flour salt light cream Pie Pastry

Beat eggs until light and lemon-colored. Gradually beat in sugars and melted butter. Beat until fluffy. Beat in vanilla, flour, and salt. Stir in cream and mix well. Line pie pan with pastry, crimping edges decoratively. Pour filling into pie shell. Bake at 400 degrees for ten minutes. Reduce oven temperature to 300 degrees. Bake 25-30 minutes longer, until filling is set. - - - - - - - - - - - - - - - - - - -

Per serving: 603 Calories (kcal); 34g Total Fat; (50% calories from fat); 7g Protein; 69g Carbohydrate; 155mg Cholesterol; 559mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pie Pastry Recipe By Serving Size Categories Amount -------2 1 1/2 2 5 :Elizabeth Powell : 8 Preparation Time :0:45 : Pies & Pastry Ingredient -- Preparation Method -------------------------------flour salt unsalted butter lard ice water

Measure -----------cups teaspoon cup tablespoons tablespoons

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes. Yield: "1 Batch" T(Chilling Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Makes one batch � enough for a two-crust, 9" pie. Nutr. Assoc. : 0 0 0 0 1582 * Exported from MasterCook * Chicken a la King Recipe By Serving Size Categories Amount -------1/2 :Elizabeth Powell : 5 Preparation Time :0:25 : Luncheon Poultry

Main Dishes

Measure -----------cup

Ingredient -- Preparation Method -------------------------------butter

1/2 2 2 1 3 2 3/4 1/2 1/4

cup cups cup cup cup cup cups tablespoons

all-purpose flour chicken broth light cream egg yolks -- beaten pimientos mushrooms -- sliced green peppers -- chopped and blanched cooked chicken -- diced sherry Salt Black pepper Paprika

Melt butter in top of double boiler. Add flour and cook one minute. Add chicken broth and cream. Bring to a boil. Set over hot water and cook for 15 minutes. Remove from heat and add beaten egg yolks, pimiento, mushrooms, green peppers, and chicken. Season with sherry, salt, pepper, and paprika to taste. - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 32g Total Fat; (61% calories from fat); 32g Protein; 13g Carbohydrate; 230mg Cholesterol; 576mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken and Peppers Recipe By Serving Size Categories Amount -------2 1/4 1/4 1 1 1 1 1 1 1 :Elizabeth Powell : 4 Preparation Time :1:00 : Main Dishes

Poultry

Measure -----------whole cup cup whole whole cup tablespoon teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------chicken breasts flour butter bell pepper red pepper white wine fresh basil -- chopped thyme -- crumbled fresh parsley -- chopped bay leaf Salt and pepper -- to taste

Split chicken breasts in half. Dredge in flour seasoned with salt and pepper. Melt butter in skillet. Brown chicken breasts in butter. Remove to a shallow, covered baking dish. Saut� peppers until limp. Add to chicken. Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden spoon. Remove skillet from heat, add herbs to wine, and pour over chicken. Cover baking dish.

Bake at 350 degrees for 30-35 minutes, basting once or twice during cooking. - - - - - - - - - - - - - - - - - - Per serving: 437 Calories (kcal); 25g Total Fat; (57% calories from fat); 32g Protein; 11g Carbohydrate; 124mg Cholesterol; 213mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Burgers Recipe By Serving Size Categories Amount -------2 1/2 2 1 1/2 1/2 1 :Elizabeth Powell : 4 Preparation Time :0:40 : Luncheon Poultry

Main Dishes

Measure -----------cups cup tablespoons teaspoon teaspoon cup tablespoon

Ingredient -- Preparation Method -------------------------------ground chicken heavy cream sherry salt ground sage bread crumbs dried parsley

Combine ground chicken, cream, sherry, salt, herbs, and all but three tablespoons of bread crumbs. Form into four thick patties. Dredge in remaining bread crumbs. Broil for 5-8 minutes per side, depending on desired degree of "doneness." - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 22g Total Fat; (49% calories from fat); 37g Protein; 13g Carbohydrate; 147mg Cholesterol; 766mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve on toasted buns with Sherry Mushroom Sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Cacciatore Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :1:00 : Poultry

Amount -------1 1/2

Measure -----------3-pound cup

1/4 1 1 1 1 1/4 1/4 1/4

4

cup medium clove large 1-pound can teaspoon teaspoon teaspoon ounces

Ingredient -- Preparation Method -------------------------------whole chicken all-purpose flour Salt Black pepper Cayenne pepper olive oil onion -- sliced thinly garlic -- minced bell pepper -- sliced thinly Italian plum tomatoes -- coarsely chopped dried basil oregano rosemary mushrooms -- sliced

Cut chicken into serving-size pieces. Season flour with salt, pepper, and cayenne. Dredge chicken in seasoned flour to coat. In a Dutch oven or similar heavy kettle, saut� onions, garlic, and bell pepper in olive oil until limp. Remove from pan. Brown chicken in same olive oil. Add cooked onion mixture and remaining ingredients to kettle. Simmer over medium-low heat until chicken is cooked through, 30-40 minutes. Serve over buttered noodles, garnished with chopped olives. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 726 Calories (kcal); 49g Total Fat; (61% calories from fat); 47g Protein; 23g Carbohydrate; 211mg Cholesterol; 177mg Sodium Food Exchanges: 1 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Cordon Bleu Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/2 :Elizabeth Powell : 4 Preparation Time :2:00 : Main Dishes

Poultry

Measure -----------whole cup cup cup

Ingredient -- Preparation Method -------------------------------chicken breasts -- boned and skinned cooked ham -- minced Cheddar cheese -- grated all-purpose flour Salt Black pepper

1 1 6

cup cups

egg bread crumbs peanut oil -- for frying

Cut each chicken breast in half; remove tendons. One at a time, place breast halves between two sheets of waxed paper and pound flat. Combine minced ham and grated cheese with hands. Form into four rolls to fit in middle of a flattened breast half (about 3 inches long). Place a roll on each breast half and fold breast half around it, beginning with one long side, then short sides, finishing with a long side� like an envelope. Press edges together and roll each piece as it is finished in a sheet of waxed paper while you finish with other preparations. Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs. One by one, roll each piece in flour to coat, then dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces on a tray and refrigerate for one hour. Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a time, in hot oil, until browned evenly and firm to the touch. Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 11g Total Fat; (24% calories from fat); 40g Protein; 32g Carbohydrate; 140mg Cholesterol; 634mg Sodium Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2314 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Chicken Divan Recipe By Serving Size Categories Amount -------1/4 1/4 2 1/2 1/3 2 12 1/4 :Elizabeth Powell : 4 Preparation Time :0:30 : Breakfast Poultry

Main Dishes

Measure -----------cup cup cups cup cup

Ingredient -- Preparation Method -------------------------------butter all-purpose flour chicken broth heavy cream sherry Salt Black pepper 10-ounce packages frozen broccoli -- cooked chicken slices -- cooked cup Parmesan cheese

Melt butter. Mix in flour. Add chicken broth. Bring to a boil, stirring, and cook until thick. Remove from heat and add cream, sherry, salt, and pepper. Drain cooked broccoli and place in baking dish. Pour half of the sherry sauce over the broccoli. Arrange slices of chicken on top. Pour remaining sauce over chicken and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes. - - - - - - - - - - - - - - - - - - Per serving: 579 Calories (kcal); 28g Total Fat; (45% calories from fat); 61g Protein; 16g Carbohydrate; 211mg Cholesterol; 1118mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 3439 5913 0 * Exported from MasterCook * Chicken Florentine Recipe By Serving Size Categories Amount -------1/2 4 1 2 6 1/3 1 1 4 :Elizabeth Powell : 4 Preparation Time :1:00 : Main Dishes

Poultry

Measure -----------pound tablespoons whole whole ounces cup tablespoon cup Pinch ounces

Ingredient -- Preparation Method -------------------------------fresh spinach -- stems removed, washed butter large onion -- cut into rings chicken breasts -- cut into 2" pieces mushrooms -- sliced dry white wine flour sour cream garlic powder sharp Cheddar cheese -- grated

Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and saut� onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Saut� mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.

Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 646 Calories (kcal); 47g Total Fat; (66% calories from fat); 42g

Protein; 12g Carbohydrate; 179mg Cholesterol; 464mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 619 0 * Exported from MasterCook * Chicken Fried Steak Recipe By Serving Size Categories Amount -------1 1 1/2 1 1 :Elizabeth Powell : 6 Preparation Time :0:30 : Beef

Main Dishes

Measure -----------pound cups cup

Ingredient -- Preparation Method -------------------------------cube steak all-purpose flour egg buttermilk Salt Black pepper

Season 1/2 cup flour with salt and pepper to taste. Pat cube steaks dry with paper towel and dredge in seasoned flour. Put aside while preparing batter. Beat egg with milk, then gradually add remaining 1 cup flour, beating constantly to make a smooth, thick batter. Season with salt and pepper. Heat oil in a fryer to 370 degrees. Dip steaks into batter and place in hot oil. Fry until golden brown, turning once, about 3-4 minutes per side. Be sure to heat oil back to 370 degrees between batches. Drain on paper towels before serving. Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 11g Total Fat; (35% calories from fat); 20g Protein; 26g Carbohydrate; 80mg Cholesterol; 93mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with chicken gravy, mashed potatoes, biscuits. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chicken Kiev Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :2:00 : Main Dishes

Poultry

Amount -------2 1/2 1 1 1 1/2 1 1 6

Measure -----------whole cup teaspoon tablespoon tablespoon cup

cup cups

Ingredient -- Preparation Method -------------------------------boneless skinless chicken breast butter -- softened fresh lemon juice fresh parsley -- chopped fresh chives -- chopped all-purpose flour Salt Black pepper egg bread crumbs peanut oil

Cut each chicken breast in half; remove tendons. One at a time, place breast halves between two sheets of waxed paper and pound flat. Combine butter, lemon juice, and herbs. Form into four rolls to fit in middle of each flattened breast half (about 3 inches long). Chill 1/2 hour, until firm. Place a roll of butter on each breast half and fold breast half around it, beginning with one long side, then short sides, finishing with a long side� like an envelope. Press edges together and roll each piece as it is finished in a sheet of waxed paper. Chill at least one hour while you finish with other preparations. Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs. One by one, roll each piece in flour to coat, then dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces on a tray and refrigerate for one hour. Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a time, in hot oil, until browned evenly and firm to the touch, about five minutes. Cuisine: "Russian" - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 27g Total Fat; (48% calories from fat); 34g Protein; 32g Carbohydrate; 177mg Cholesterol; 558mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2314 0 0 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Chicken Liver Terrine Recipe By Serving Size Categories :Elizabeth Powell : 24 Preparation Time :0:30 : Appetizers

Poultry

Amount -------1 1 1 1/4 1 1/2 1 1/2 1/4 2

Measure -----------cup small clove cup pound teaspoon pinch teaspoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------butter onion -- chopped garlic -- minced diced celery chicken livers salt cayenne pepper ground nutmeg ground cloves Cognac

Melt 1/4 cup butter in a skillet. Saut� onions, garlic, and celery until just soft. Add livers and cook until done. Drain liquid and cool. In a blender or food processor, pur�e liver mixture. Add seasonings and remaining butter. Process until well combined. Pack into 1-1/2 pint terrine and chill thoroughly. Serve with toasted French bread rounds. - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 8g Total Fat; (80% calories from fat); 4g Protein; 1g Carbohydrate; 104mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Livers Indonesian Style Recipe By Serving Size Categories Amount -------3 1 1 1/2 1 1 1/4 1 2 1/2 :Elizabeth Powell : 6 Preparation Time :0:50 : Main Dishes

Poultry

Measure -----------tablespoons clove teaspoon pound cup cup tablespoon tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------butter onion -- chopped garlic -- minced chili powder chicken livers coconut milk almonds -- ground lemon rind -- grated fresh lemon juice salt

Melt butter, add onion, garlic and chili powder, and saut� 5 minutes, stirring frequently. Add livers and saut� for five minutes, until livers are cooked through, but still pink inside. Add remaining ingredients and simmer over low heat for 10 minutes, stirring occasionally. Serve over rice.

Cuisine: "Asian" - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 21g Total Fat; (66% calories from fat); 16g Protein; 8g Carbohydrate; 348mg Cholesterol; 305mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 620 2614 337 2741 18 0 797 0 * Exported from MasterCook * Chicken Souffl� Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:45 : Eggs Main Dishes

Luncheon Poultry

Amount -------1 1/2 4 1 1

Measure -----------can cup cup

Ingredient -- Preparation Method -------------------------------cream of mushroom soup, condensed light cream eggs -- separated egg white chicken -- shredded

Heat soup in a double boiler top while separating the eggs. Beat the egg yolks until thick and lemon-colored. Remove the soup pot and add egg yolks, stirring well. Add chicken. Cool slightly. Beat 5 egg whites until very stiff. Fold into egg yolk mixture. Gently turn the batter into a well-buttered souffl� dish and bake at 375 degrees for 30 minutes. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 23g Total Fat; (68% calories from fat); 16g Protein; 7g Carbohydrate; 246mg Cholesterol; 728mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chicken Stock

Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4

:Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chili Sauce Recipe By Serving Size Categories Amount -------4 5 4 2 1 1 1 2 1 1/2 1 1 :Elizabeth Powell : 60 Preparation Time :5:00 : Canning, Preserves, Etc.

Sauces

Measure -----------quarts large cups cup stick tablespoon teaspoons teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------red ripe tomatoes -- chopped onions -- chopped sweet red peppers -- chopped cider vinegar brown sugar cinnamon -- broken up yellow mustard seed celery seed ground ginger ground nutmeg peppercorns

Tie spices in a cheesecloth bag. Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring

constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam. Monitor closely, stirring often, to prevent scorching. Pack hot in sterile jars and process in boiling water bath for 15 minutes. Makes 5-6 pints.

- - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Makes 50-60 three-tablespoon-sized servings. Nutr. Assoc. : 0 0 0 0 0 0 0 20209 0 0 0 * Exported from MasterCook * Chilled Fruit Soup Recipe By Serving Size Categories Amount -------1 1/2 1 1 1/4 2 1 1 1 1 1/2 3 1 1/4 1/2 :Elizabeth Powell : 12 Preparation Time :0:30 : Desserts Soups & Stews

Fruit

Measure -----------cups cup cup cup quarts cup cup whole teaspoon teaspoon whole teaspoon cup

Ingredient -- Preparation Method -------------------------------prunes -- pitted and chopped dried apricots -- chopped raisins tapioca water Saut�rne wine sugar cinnamon stick whole cloves ground cardamom apples -- peeled, cored, diced lemon -- sliced salt cherries -- pitted

Soak dried fruits and tapioca in water 2-3 hours. Combine remaining ingredients, except cherries, and add to first mixture. Bring to a boil and simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill. Serve topped with whipped cream. - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 57g Carbohydrate; 0mg Cholesterol; 55mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 4843 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chilled Zucchini Soup Recipe By Serving Size Categories Amount -------1 1/2 2 1 1 2 1/4 3 1 2 1 1 :Elizabeth Powell : 6 Preparation Time :6:00 : Soups & Stews

Vegetables

Measure -----------cup cups large bunch cup tablespoons teaspoon cups dash tablespoon

Ingredient -- Preparation Method -------------------------------onion -- chopped butter chicken broth zucchini -- cut in chunks celery tops bay leaves chives -- chopped fresh parsley -- chopped salt buttermilk cayenne curry powder -- to taste

Saut� onion in butter. Add broth, zucchini, celery, bay leaves, chives, and parsley. Simmer until zucchini is very soft. Remove bay leaves, and pur�e in small batches with blender. Cool. Before serving add buttermilk, salt, cayenne, and curry powder to taste. Chill and serve cold. - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 17g Total Fat; (74% calories from fat); 5g Protein; 8g Carbohydrate; 44mg Cholesterol; 860mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2518 0 0 0 0 0 0 492 * Exported from MasterCook * Chinese Cucumber Salad Recipe By Serving Size Categories Amount -------3 :Elizabeth Powell : 6 Preparation Time :0:30 : Salads

Vegetables

Measure ------------

Ingredient -- Preparation Method -------------------------------cucumbers

1 3 2 1 1 2 1

teaspoon tablespoons quarts tablespoon teaspoon tablespoons tablespoon

salt soy sauce rice wine vinegar sugar sesame oil scallions -- finely chopped fresh ginger root -- finely chopped

Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over cucumbers. Stir carefully. Chill. Cuisine: "Chinese" - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g Protein; 26g Carbohydrate; 0mg Cholesterol; 876mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Eggs Recipe By Serving Size Categories Amount -------6 2 3 2 1 :Elizabeth Powell : 6 Preparation Time :0:10 : Eggs Ingredient -- Preparation Method -------------------------------hard-boiled eggs -- shelled butter soy sauce green onions -- chopped sesame oil

Measure -----------tablespoons tablespoons teaspoons teaspoon

Melt butter with soy sauce in a skillet. Add eggs and cook gently for 5 minutes, basting and turning all the time until the eggs become dark brown. Slice eggs on serving plate. Drizzle with sesame oil and sprinkle with chopped green onion. Serve warm or cold. Cuisine: "Chinese" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 10g Total Fat; (73% calories from fat); 7g Protein; 1g Carbohydrate; 222mg Cholesterol; 615mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3673 0 0 0 0 * Exported from MasterCook * Chinese Fried Rice Recipe By Serving Size Categories Amount -------6 2 1/2 2 2 3/4 1/2 1/2 1/2 :Elizabeth Powell : 6 Preparation Time :0:30 : Pork

Rice

Measure -----------cups tablespoons cup cup cup cup

Ingredient -- Preparation Method -------------------------------bacon slices -- chopped cooked rice -- cold soy sauce eggs -- slightly beaten chopped onions green peppers -- chopped celery -- chopped small shrimp -- cooked

In a skillet, cook bacon until brown, but not overly crisp. Remove bacon, pour off all but 4 tablespoons of fat. In fat, saut� onions, peppers, and celery until limp. Add cooked rice and saut� the rice until it browns. Add eggs, soy sauce, and shrimp, if desired. Saut� for 5 minutes more. Add more soy sauce to taste. Cuisine: "Chinese" - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 5g Total Fat; (24% calories from fat); 11g Protein; 25g Carbohydrate; 98mg Cholesterol; 503mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Pepper Chicken Recipe By Serving Size Categories Amount -------3 1 1 :Elizabeth Powell : 6 Preparation Time :0:35 : Main Dishes

Poultry

Measure -----------tablespoons tablespoon clove

Ingredient -- Preparation Method -------------------------------vegetable oil soy sauce garlic -- minced

1 1 3 2 3 1/3 3/4 1/2

teaspoon

2 2 1 1

cup cup teaspoon tablespoons teaspoons teaspoon tablespoon

ginger root slice (1/2 inch) -- chopped cornstarch boneless skinless chicken breasts -- cut in 1/2" strips bell peppers -- sliced celery stalks -- sliced green onions -- chopped water sugar soy sauce cornstarch sesame oil rice wine

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes. Serve over rice. Cuisine: "Chinese" - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 9g Total Fat; (37% calories from fat); 28g Protein; 6g Carbohydrate; 68mg Cholesterol; 611mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 620 3520 439 0 2236 2523 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cherry Tarts Recipe By Serving Size Categories Amount -------2 1/2 1 1 1/2 1 1/4 1/8 1/4 8 1/2 :Elizabeth Powell : 24 Preparation Time :1:00 : Desserts Ingredient -- Preparation Method -------------------------------butter sugar baking chocolate -- melted egg vanilla all-purpose flour baking soda salt cream cheese sugar

Measure -----------tablespoons cup square teaspoon cups teaspoon teaspoon ounces cup

1 24 1/2 cup

egg maraschino cherries -- finely chopped maraschino cherry halves

Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1/8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins. Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill. Yield: approximately 2 dozen tarts. - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 6g Total Fat; (12% calories from fat); 2g Protein; 90g Carbohydrate; 29mg Cholesterol; 195mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 5 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 2134 0 0 0 0 0 0 0 0 0 4097 * Exported from MasterCook * Chocolate Zucchini Cake Recipe By Serving Size Categories Amount -------2 1/2 1 1 1 1 1 3/4 2 3 3/4 1 2 2 1 1 1/2 2 1/2 1 1 :Elizabeth Powell : 12 Preparation Time :1:30 : Cakes

Desserts

Measure -----------cups cup teaspoon teaspoon teaspoon teaspoon cup cups cup teaspoon teaspoons cups cup cups tablespoons teaspoon cup

Ingredient -- Preparation Method -------------------------------all-purpose flour cocoa powder double-acting baking powder baking soda salt ground cinnamon butter -- softened sugar eggs buttermilk vanilla extract orange peel -- grated zucchini -- shredded nuts -- chopped powdered sugar -- sifted fresh orange juice orange peel -- grated butter -- melted

Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Cream

butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a time, beating well after each. Beat in sifted dry ingredients, alternately with buttermilk. Stir in vanilla, orange peel, zucchini and nuts. Bake in a 10" tube pan at 350 degrees for one hour. Turn out on rack, let cool for 15 minutes, and glaze. GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter. T(Baking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 638 Calories (kcal); 36g Total Fat; (48% calories from fat); 9g Protein; 77g Carbohydrate; 120mg Cholesterol; 631mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chopped Chicken Livers Recipe By Serving Size Categories Amount -------1/4 1 1 4 :Elizabeth Powell : 6 Preparation Time :0:25 : Appetizers

Poultry

Measure -----------cup cup pound

Ingredient -- Preparation Method -------------------------------chicken fat -- rendered onions -- chopped chicken livers hard-boiled eggs Salt Black pepper

Cook onions in rendered fat for five minutes. Add chicken livers and continue to cook until onions are tender and livers are cooked through, but still pink inside. Remove liver three of the may be used, pepper. Form and onions to a bowl and allow to cool 10 minutes. Chop finely. Chop hard boiled eggs and blend into liver mixture with a fork. (A blender but will give a smoother consistency.) Season to taste with salt and liver mixture into a mound on a serving plate and chill.

When serving, garnish liver with sliced eggs. - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 15g Total Fat; (59% calories from fat); 18g Protein; 5g Carbohydrate; 481mg Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Orange Crumb Crust Recipe By Serving Size Categories Amount -------1 1/4 2 2 1/4 :Elizabeth Powell : 12 Preparation Time :0:10 : Desserts

Pies & Pastry

Measure -----------cups tablespoons tablespoons cup

Ingredient -- Preparation Method -------------------------------cinnamon graham cracker crumbs sugar orange rind -- grated soft margarine

Combine crumbs, sugar, and orange rind. Blend in butter. Pat into 9" pie pan. - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 5g Total Fat; (52% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 104mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Graham cracker crumbs are quickly made in a food processor. Makes one 9" pie crust. Nutr. Assoc. : 3542 0 0 0 * Exported from MasterCook * Cioppino Recipe By Serving Size Categories Amount -------1 1 1 1/2 4 1 1 12 2 1 1/2 1 :Elizabeth Powell : 8 Preparation Time :0:30 : Fish Seafood

Main Dishes

Measure -----------medium cup ounces pound pound ounces tablespoons teaspoon cup

Ingredient -- Preparation Method -------------------------------onion -- chopped garlic clove -- minced green pepper -- chopped olive oil mushrooms -- sliced canned tomatoes bass -- cut in slices shrimp fresh parsley -- minced bay leaf dried basil red wine

3 1 12 1

1/2 1/8

quarts pound pound teaspoon teaspoon

clam broth lobster meat -- cooked and cubed crabmeat -- flaked mussels -- shelled salt cayenne pepper

Saut� onions, garlic and green pepper in olive oil for 5 minutes. Add mushrooms, tomatoes, bass, shrimp, parsley, bay leaf, basil, wine and clam broth. Cover tightly, bring to a boil, and simmer for 10 minutes. Add lobster, crab and mussels. Season with salt and cayenne. Cover tightly and simmer 10 minutes longer. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 379 Calories (kcal); 18g Total Fat; (45% calories from fat); 41g Protein; 8g Carbohydrate; 197mg Cholesterol; 1568mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Italian bread, red wine, and salad. Nutr. Assoc. : 4288 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Clam Chowder Recipe By Serving Size Categories Amount -------4 1 1/4 3 1 1 1/4 2 2 4 :Elizabeth Powell : 4 Preparation Time :1:00 : Seafood

Soups & Stews

Measure -----------ounces small cup medium cup cup teaspoon cups cups dozen

Ingredient -- Preparation Method -------------------------------salt pork -- diced onion -- finely chopped diced celery potatoes -- peeled and chopped clam juice water Salt Black pepper ground thyme milk light cream large clams

In a large soup kettle, brown salt pork and remove from kettle. In rendered fat, saut� onions and celery until tender. Add potatoes, clam juice, water, thyme, and salt and pepper to taste. Simmer uncovered until potatoes are tender. Stir in milk, cream, and clams. Heat through, but do not boil. - - - - - - - - - - - - - - - - - - -

Per serving: 785 Calories (kcal); 53g Total Fat; (60% calories from fat); 42g Protein; 35g Carbohydrate; 204mg Cholesterol; 789mg Sodium Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 386 0 0 0 0 0 0 0 * Exported from MasterCook * Clams Casino Recipe By Serving Size Categories Amount -------32 1/4 1 1/4 1/4 4 1/2 :Elizabeth Powell : 8 Preparation Time :0:20 : Appetizers Seafood

Luncheon

Measure -----------cup teaspoon cup cup cup

Ingredient -- Preparation Method -------------------------------cherrystone clams -- scrubbed butter anchovy paste Fresh lemon juice green peppers -- minced pimientos -- chopped bacon slices -- cut in tiny pieces watercress sprigs -- chopped

Remove clams from shells, reserving shells, and discard the juice. Cream butter and anchovy paste. Put a lump of anchovy butter (about 1/8 teaspoon) into each shell. Place a clam in each shell and sprinkle with lemon juice. Mix pepper and pimiento and distribute among the clam shells. Top with bacon bits. Broil about 8-10 minutes, until tops brown. Sprinkle with watercress. - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 8g Total Fat; (56% calories from fat); 12g Protein; 2g Carbohydrate; 45mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Serves eight as an appetizer or four as a main course. Nutr. Assoc. : 390 0 0 2130706543 3591 4487 68 0 * Exported from MasterCook * Cock-A-Leekie Soup Recipe By Serving Size Categories :Elizabeth Powell : 6 Preparation Time :0:30 : Poultry Vegetables

Soups & Stews

Amount -------6 1

Measure -----------quart

1

1/2

cup

Ingredient -- Preparation Method -------------------------------leeks Chicken Stock Salt Black pepper Ground nutmeg heavy cream egg yolk

Clean and trim leeks, using only the white part. Slice thinly. Bring chicken stock to a boil and simmer leeks for about five minutes, until just tender. Season with salt, pepper, and nutmeg to taste. Beat egg yolk with cream and pour in a thin stream into simmering stock. Stir until blended. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 11g Total Fat; (55% calories from fat); 4g Protein; 16g Carbohydrate; 71mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cocoa Frosting Recipe By Serving Size Categories Amount -------3/4 4 1/2 1 1/4 :Elizabeth Powell : 8 Preparation Time :0:15 : Fillings & Frostings Ingredient -- Preparation Method -------------------------------cocoa powdered sugar butter or margarine vanilla light cream

Measure -----------cup cups cup tablespoon cup

Sift together cocoa and powdered sugar. Cream part of cocoa-sugar mixture with butter or margarine. Blend in vanilla and cream. Add remaining cocoa-sugar mixture and beat until desired consistency is reached. Makes about 4 cups� enough to fill and frost a 9" layer cake. - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 14g Total Fat; (32% calories from fat); 2g Protein; 65g Carbohydrate; 36mg Cholesterol; 122mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Coeur � la Creme Recipe By Serving Size Categories Amount -------8 8 1/3 1/2 1 1 :Elizabeth Powell : 6 Preparation Time :24:00 : Cheese Fruit

Desserts

Measure -----------ounces ounces cup teaspoon cup pint

Ingredient -- Preparation Method -------------------------------cream cheese cottage cheese powdered sugar vanilla whipping cream -- whipped fresh strawberries OR

1

pint

fresh raspberries

Beat cheeses together until smooth. Gradually add sugar and vanilla. Fold in cream. Pour into a sieve lined with cheesecloth, set on top of a bowl to drain and refrigerate 12 hours. Line a heart-shaped mold with cheesecloth. Pack mixture in and chill overnight. Turn out onto a platter and cover with fresh strawberries or raspberries. T(Refrigeration): "12:00" - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 22g Total Fat; (67% calories from fat); 9g Protein; 15g Carbohydrate; 72mg Cholesterol; 273mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 441 0 5401 1611 2130706543 0 0 * Exported from MasterCook * Colcannon Recipe By Serving Size Categories Amount -------4 3 1/2 1/8 1/4 2 8 1 :Elizabeth Powell : 6 Preparation Time :1:00 : Potatoes

Vegetables

Measure -----------medium tablespoons teaspoon teaspoon cup tablespoons ounces tablespoon

Ingredient -- Preparation Method -------------------------------potatoes -- peeled and boiled butter -- to taste salt -- to taste black pepper -- to taste milk sour cream kale -- cooked and chopped onion -- grated

Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy. Stir in kale and grated onion. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 151 Calories (kcal); 7g Total Fat; (42% calories from fat); 3g Protein; 19g Carbohydrate; 19mg Cholesterol; 265mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Copper Pennies Recipe By Serving Size Categories Amount -------2 1 3 1 1 3/4 1/4 1 1 :Elizabeth Powell : 6 Preparation Time :24:00 : Salads

Vegetables

Measure -----------pounds small can cup cup teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------carrots -- sliced crosswise onion -- chopped celery stalks -- chopped sweet pepper -- chopped tomato soup, condensed sugar oil dry mustard Worcestershire sauce

Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight. - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 10g Total Fat; (30% calories from fat); 3g Protein; 48g Carbohydrate; 0mg Cholesterol; 322mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coquilles St. Jacques Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 2 1/4 10 1/4 2 12 3 1/4 :Elizabeth Powell : 6 Preparation Time :0:45 : Appetizers Seafood

Luncheon

Measure -----------cups cups tablespoons teaspoon whole teaspoon pounds ounces cup

Ingredient -- Preparation Method -------------------------------Chicken Stock white wine bay leaf fresh parsley -- chopped ground thyme peppercorns fennel seed scallops mushrooms -- sliced shallots -- chopped butter

1 1 2 3 1/4 1/2

teaspoon cup cup teaspoon tablespoons

lemon juice all-purpose flour light cream egg yolks salt bread crumbs

Combine chicken stock, wine, bay leaf, parsley, thyme, peppercorns and fennel; bring to a boil and simmer, uncovered for 20 minutes. Add scallops and simmer 10 minutes. Remove scallops to a bowl. Strain stock and reduce over high heat to one cup. Saut� sliced mushrooms and shallots in butter and lemon juice until tender. Remove mushrooms and shallots to bowl with scallops. Sprinkle flour over butter. Cook and stir one minute. Stir in reduced stock and 3/4 cup cream. Heat to boiling. Beat egg yolk into remaining cream and add to sauce. Bring to a boil and remove from heat. Adjust seasoning. Drain scallop/mushroom mixture and fold into half of cream sauce. Butter six scallop shells or shallow ramekins and place a tablespoon of sauce in each. Divide scallop mixture equally between six dishes and top with remaining sauce. Sprinkle with bread crumbs. Bake at 375 degrees for 10 minutes. Brown under broiler. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 21g Total Fat; (48% calories from fat); 31g Protein; 19g Carbohydrate; 176mg Cholesterol; 580mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 3871 932 0 0 796 14 3940 3232 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large

soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Chowder Recipe By Serving Size Categories Amount -------2 3 2 1 2 1 :Elizabeth Powell : 6 Preparation Time :1:00 : Soups & Stews

Vegetables

Measure -----------tablespoons tablespoons large pint cups pint

Ingredient -- Preparation Method -------------------------------butter chopped onion potatoes -- peeled and diced water corn kernels -- fresh if possible cream Salt Black pepper

Melt butter in soup kettle and saut� onion until limp. Add potatoes and water to kettle, season with salt and pepper, and bring to a boil. Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add corn and cream. Heat, stirring frequently, for ten minutes. - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 24g Total Fat; (67% calories from fat); 4g Protein; 21g Carbohydrate; 80mg Cholesterol; 76mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Pudding Recipe By Serving Size :Elizabeth Powell : 4 Preparation Time :1:10

Categories Amount -------2 2 2 1/2 2 1/4 1

: Vegetables Measure -----------cups tablespoons cup cups teaspoon teaspoon Ingredient -- Preparation Method -------------------------------corn kernels -- fresh or frozen butter -- melted eggs -- beaten creamed corn milk -- scalded pepper salt

Mix all ingredients together and pour in 1-1/2 quart buttered casserole dish. Place in a pan of hot water. Bake at 325 degrees for one hour, or until set. - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 13g Total Fat; (42% calories from fat); 10g Protein; 28g Carbohydrate; 126mg Cholesterol; 774mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Delicious with baked ham. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Tortillas Recipe By Serving Size Categories Amount -------2 1 1/3 :Elizabeth Powell : 12 Preparation Time :0:30 : Breads Ingredient -- Preparation Method -------------------------------masa harina warm water

Measure -----------cups cups

Stir masa harina and water together until dough holds together in a ball. Turn onto a working surface that has been dusted with masa harina. Knead quickly into a smooth ball. Divide dough into twelve pieces. Roll one piece into a ball. Place between two sheets of wax paper and flatten slightly. Press tortillas (still in wax paper) in a tortilla press until tortilla measures about 6 inches in diameter. Repeat with remaining pieces of dough, stacking tortillas, still sandwiched in wax paper, under a damp tea towel until ready for use. When you're ready to cook the tortillas, preheat a seasoned cast iron griddle over medium-high heat. Remove wax paper from tortilla and heat on griddle, turning frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat with remaining tortillas. Cuisine: "Mexican"

- - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 * Exported from MasterCook * Cranberry Relish Recipe By Serving Size Categories Amount -------1 1 6 1 2 1 1/4 1/2 1/4 2 1 1/3 1 :Elizabeth Powell : 8 Preparation Time :0:45 : Pickles & Relishes Ingredient -- Preparation Method -------------------------------sugar onion -- finely chopped cloves ground cinnamon cardamom seeds -- crushed cayenne pepper ground ginger salt vinegar cranberries -- fresh seedless raisins brown sugar water

Measure -----------cup whole teaspoon whole pinch teaspoon teaspoon cup cups cup cup cup

Combine all ingredients in large soup kettle. Bring to a boil. Lower heat and simmer 45 minutes. Serve chilled. - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 54g Carbohydrate; 0mg Cholesterol; 152mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 Other Carbohydrates Serving Ideas : Excellent with game or poultry. Nutr. Assoc. : 0 0 2719 0 253 0 631 0 0 0 0 0 0 * Exported from MasterCook * Cream Cheese and Tomato Omelet Recipe By Serving Size :Elizabeth Powell : 4 Preparation Time :0:30

Categories Amount -------6 1/4 1/4

: Breakfast Eggs Measure -----------cup cup ounces whole

Cheese

6 2

Ingredient -- Preparation Method -------------------------------eggs cream Salt Black pepper butter cream cheese -- cubed fresh tomatoes -- peeled, seeded, chopped

Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and cheese over top. Fold in half. When bottom is brown, flip over and brown other side. - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 37g Total Fat; (82% calories from fat); 12g Protein; 5g Carbohydrate; 371mg Cholesterol; 337mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cream of Mushroom Soup Recipe By Serving Size Categories Amount -------1 1/4 2 2 1 4 1/2 :Elizabeth Powell : 4 Preparation Time :0:50 : Soups & Stews Vegetarian

Vegetables

Measure -----------pound cup whole cups cup cup

Ingredient -- Preparation Method -------------------------------fresh mushrooms butter shallots -- minced milk heavy cream egg yolks sherry Salt Black pepper

Clean mushrooms, separating caps and stems. Slice half of the caps crosswise into 1/8" slices. Chop stems and remaining caps. Melt two tablespoons butter in an enameled or stainless steel skillet and saut� the sliced caps until they just turn color, about five minutes. Remove from skillet. Add two tablespoons butter to skillet and saut� chopped mushrooms and shallots until just tender, about 10 minutes.

Combine chopped mushrooms and shallots with milk in a medium saucepan. Season with salt and pepper to taste. Simmer 20-25 minutes. Beat egg yolks until light and lemon-colored. Whisk cream into eggs. Whisk 1/2 cup of hot soup mixture into eggcream mixture, two tablespoons at a time. Then blend egg mixture into the rest of the soup, pouring in a slow, steady stream, and beating constantly. Add sherry and heat through, but do not allow to boil. - - - - - - - - - - - - - - - - - - Per serving: 514 Calories (kcal); 43g Total Fat; (78% calories from fat); 11g Protein; 16g Carbohydrate; 342mg Cholesterol; 213mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4902 4138 0 3232 0 0 0 * Exported from MasterCook * Cream Puff Cake Recipe By Serving Size Categories Amount -------1/2 1 1 4 8 4 3 1 :Elizabeth Powell : 12 Preparation Time :1:45 : Cakes

Desserts

Measure -----------cup cup cup

Ingredient -- Preparation Method -------------------------------butter water all-purpose flour eggs ounces cream cheese -- softened cups milk 3-ounce packages instant vanilla pudding mix pint cream -- whipped Chocolate syrup

Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball. Turn into a bowl and beat in eggs one at a time, beating well between each. Spread flat on a 9" � 13" greased pan. Bake at 400 degrees for 35-40 minutes. Cool. Mix together cream cheese and milk and beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top. Chill at least one hour before serving. T(Chilling Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); 29g Total Fat; (60% calories from fat); 8g Protein; 34g Carbohydrate; 150mg Cholesterol; 514mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 3760 0 0 * Exported from MasterCook * Cream Puff Swans Recipe By Serving Size Categories Amount -------1 1/2 1 1/4 4 1 1 2 :Elizabeth Powell : 6 Preparation Time :1:00 : Desserts

Pies & Pastry

Measure -----------cup cup cup teaspoon can cup tablespoons

Ingredient -- Preparation Method -------------------------------water butter all-purpose flour salt eggs Mandarin orange slices -- well-drained heavy cream powdered sugar -- sifted

Melt butter in water and bring to a boil. Sift flour with salt and add to butter mixture. Heat, stirring, until mixture forms a ball. Remove from heat and add eggs, one at a time, beating well between each addition. Put 1/3 of dough into a pastry bag and pipe through largest hole onto greased baking sheet, forming six S-shaped pastries, each about 3 inches long. These will form necks and heads of swans. Scrape any dough remaining in pastry bag into rest of dough. On a separate, greased baking sheet, form remaining dough into six ovals, drawing dough to a point at one end and rounding other end of oval. These will be bodies of swans. Place baking sheet with oval cream puffs into the oven at 425 degrees and bake for 10 minutes. Place the other baking sheet in oven and continue to bake both batches of dough another 10 minutes. Turn oven down to 350 degrees and bake 5 minutes more, or until "heads" of swans are done. Bake "bodies" 5-10 minutes longer or until done. As baking sheets are removed from oven, remove pastries to racks to cool. Cool completely. Cut an oval from the top of each "body" and cut in half. Scoop any uncooked dough from "bodies". Whip cream until stiff. Beat in powdered sugar, to taste. Put a spoonful of well-drained Mandarin oranges in each "body", dividing equally among the six. Top with equal amounts of whipped cream. Place S-shapes in whipped cream at rounded ends to form neck and head. Place half-ovals in whipped cream behind "necks" to form wings. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 417 Calories (kcal); 33g Total Fat; (70% calories from fat); 7g Protein; 24g Carbohydrate; 220mg Cholesterol; 301mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

NOTES : Substitute 1 cup fresh or frozen berries, sweetened if desired, for oranges. Nutr. Assoc. : 0 0 0 0 0 4086 0 0 * Exported from MasterCook * Cream Sauce Recipe By Serving Size Categories Amount -------3 3 1 :Elizabeth Powell : 4 Preparation Time :0:10 : Sauces Ingredient -- Preparation Method -------------------------------butter all-purpose flour milk -- scalded Salt Black pepper

Measure -----------tablespoons tablespoons cup

Melt butter over low heat. Whisk flour in gradually. Cook one minute, whisking constantly. Slowly add milk, whisking constantly to prevent lumps. Continue to cook and stir until sauce just boils. Season with salt and pepper to taste. - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 11g Total Fat; (70% calories from fat); 3g Protein; 7g Carbohydrate; 32mg Cholesterol; 118mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : A basic sauce that can be "dressed up" in endless ways. It can be made thicker or thinner by varying the amount of milk used, and may be made with fats other than butter and/or liquids other than milk. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Creamy Chocolate Sauce Recipe By Serving Size Categories Amount -------1 1/2 2 1/2 1 2 2 1 :Elizabeth Powell : 12 Preparation Time :0:15 : Desserts

Sauces

Measure -----------cups ounces cup tablespoon tablespoons tablespoons dash

Ingredient -- Preparation Method -------------------------------milk baking chocolate sugar all-purpose flour butter vanilla extract salt

Heat milk and chocolate in saucepan until chocolate melts. Beat with whisk until smooth. Mix sugar, flour, and salt and stir slowly into chocolate mixture. Cook and stir 5 minutes. Add butter and vanilla. - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 6g Total Fat; (47% calories from fat); 2g Protein; 12g Carbohydrate; 9mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Dill Sauce Recipe By Serving Size Categories Amount -------1/2 1 2 1/2 1 :Elizabeth Powell : 6 Preparation Time :0:10 : Sauces Ingredient -- Preparation Method -------------------------------sour cream green onions fresh dill weed -- chopped mayonnaise lemon juice

Measure -----------cup tablespoon tablespoons cup tablespoon

Mix all ingredients together well. Chill. - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 20g Total Fat; (95% calories from fat); 1g Protein; 1g Carbohydrate; 15mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Wonderful with fish or on baked potatoes. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Creole Eggs Recipe By Serving Size Categories Amount -------:Elizabeth Powell : 6 Preparation Time :0:45 : Eggs Ingredient -- Preparation Method --------------------------------

Measure ------------

1 1 1 1 2 6 2 2 1 2 8

1/2

clove tablespoons ounces tablespoons tablespoons cup cup tablespoons cup cup

3/4 1/4

onion -- thinly sliced green pepper -- seeded and chopped celery stalk -- chopped garlic -- minced bacon fat mushrooms -- sliced butter flour milk red ripe tomatoes -- chopped fresh parsley -- chopped hard-boiled eggs -- cooled and shelled bread crumbs Parmesan cheese -- grated

Saut� onion, pepper, celery and garlic in bacon fat for 5 minutes. Add mushrooms and saut� 5 more minutes. Remove from heat and set aside. Melt butter in a saucepan, add flour, and stir to make a roux. Add milk and bring to a boil, stirring constantly. Add tomatoes, parsley, and saut�ed vegetables to sauce. Slice eggs in half lengthwise. Spread a few tablespoons of the sauce over the bottom of a buttered casserole, top with some of the hard-boiled eggs and sprinkle with bread crumbs. Continue to make alternate layers of sauce and egg slices. End with a layer of sauce. Sprinkle thickly with bread crumbs and grated Parmesan cheese. Bake 20 minutes at 375 degrees. T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 18g Total Fat; (54% calories from fat); 14g Protein; 20g Carbohydrate; 303mg Cholesterol; 345mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 4196 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cr�pes Suzette Recipe By Serving Size Categories Amount -------3 2 1 2 1 1 :Elizabeth Powell : 4 Preparation Time :0:45 : Breakfast

Desserts

Measure -----------tablespoons tablespoon tablespoons pinch

Ingredient -- Preparation Method -------------------------------eggs flour heavy cream milk salt orange

1 1 2 2 2 2

cup tablespoons ponies ponies ponies

lemon powdered sugar -- sifted butter kirsch white cura�ao maraschino

Beat together eggs, flour, cream, milk, and salt until mixture is the consistency of cream. Melt a teaspoon of butter in a six-inch skillet. When butter foams, pour a tablespoon of batter into skillet. Cook over moderately high heat, swirling skillet so that batter coats the bottom of the pan. Cook one minute, check to be sure bottom is browned, then flip cr�pe and brown other side (about 1/2 minute). Continue making cr�pes this way until all of batter is used. Fold cr�pes into quarters and stack on a plate covered with a tea towel. Grate rind of orange and lemon. Squeeze the orange and lemon juice into a saucepan. Combine with rind and powdered sugar and heat, stirring, until mixture is smooth. Pour into a pitcher. Have ready a chafing dish, cr�pes, pitcher of orange/lemon sauce, and liquors. Melt butter in chafing dish. When it bubbles, add half of the liquors and ignite. When flame dies down, add sauce to chafing dish and stir. Add cr�pes to dish, dipping and turning them to coat with sauce, then arranging in an overlapping layer. Add remaining liquor and ignite. Serve as soon as flame dies down. Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 391 Calories (kcal); 11g Total Fat; (33% calories from fat); 5g Protein; 43g Carbohydrate; 162mg Cholesterol; 140mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 3218 568 0 4138 0 1014 0 0 0 2551 3015 2551 * Exported from MasterCook * Crusty Potato Pancakes Recipe By Serving Size Categories Amount -------6 1 3 3/4 1 2 1 :Elizabeth Powell : 6 Preparation Time :0:45 : Potatoes Ingredient -- Preparation Method -------------------------------potatoes -- peeled onion -- finely chopped eggs flour salt butter cooking oil

Measure -----------medium small cup teaspoon tablespoons tablespoon

Grate potatoes into a bowl filled with cold water. In another bowl, combine onion,

egg, flour, and salt. Drain potatoes, pressing out all liquid. Beat potatoes into batter. Melt butter with oil in large skillet. Spoon heaping tablespoons of batter into skillet, spreading batter with the back of spoon into 4-inch rounds. Brown on both sides. Drain on paper towels. - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 9g Total Fat; (31% calories from fat); 7g Protein; 36g Carbohydrate; 104mg Cholesterol; 430mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with applesauce. NOTES : Optional ingredients to add to batter: chopped parsley, grated carrot, celery salt. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cucumber Sauce Recipe By Serving Size Categories Amount -------3 1 1 1/2 1 1 1 :Elizabeth Powell : 6 Preparation Time :0:30 : Salad Dressings

Sauces

Measure -----------medium teaspoon cup cup tablespoon tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------cucumbers -- peeled and seeded salt heavy cream sour cream fresh dill weed -- chopped fresh parsley -- chopped fresh chives -- chopped

Grate cucumber and sprinkle with salt. Allow to drain in a colander for 1/2 hour. Beat cream until it begins to stiffen. Fold in sour cream and herbs. Press remaining moisture out of cucumber and fold into cream mixture. - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 19g Total Fat; (83% calories from fat); 2g Protein; 6g Carbohydrate; 63mg Cholesterol; 384mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Excellent with fish. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Currant Jelly Sauce Recipe By Serving Size Categories Amount -------2 1/4 1 1 3 1 :Elizabeth Powell : 6 Preparation Time :0:10 : Sauces Ingredient -- Preparation Method -------------------------------butter scallions -- chopped all-purpose flour Chicken Stock currant jelly cr�me de cassis

Measure -----------tablespoons cup tablespoon cup tablespoons tablespoon

Melt butter and saut� scallions for two minutes. Stir in flour and cook, stirring, one minute more. Gradually add stock, stirring constantly, and bring to a boil. Turn off heat. Add currant jelly and creme de cassis, and stir until smooth. - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 6g Total Fat; (50% calories from fat); 2g Protein; 12g Carbohydrate; 19mg Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain.

- - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Chicken Salad Recipe By Serving Size Categories Amount -------1/2 1 2 2 1/4 1/2 1/4 :Elizabeth Powell : 4 Preparation Time :0:20 : Luncheon Salads

Poultry

Measure -----------cup teaspoon tablespoons cups cup cup cup

Ingredient -- Preparation Method -------------------------------mayonnaise fresh lemon juice curry powder cooked chicken -- chopped diced celery Thompson seedless grapes -- halved almond slivers

Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving. T(Chilling Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 395 Calories (kcal); 32g Total Fat; (69% calories from fat); 24g Protein; 7g Carbohydrate; 69mg Cholesterol; 221mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Serve on whole leaves of Romaine lettuce. NOTES : Walnuts may be substituted for almonds and/or raisins (soaked in hot water and drained) for grapes. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Eggs Recipe By Serving Size Categories :Elizabeth Powell : 2 Preparation Time :0:20 : Eggs

Luncheon

Amount -------4 1/4 1/2 1/2 1/2 1/2

Measure -----------small cup teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------hard-boiled eggs -- shelled and warm butter salt paprika black pepper curry powder

Prick the eggs all over with a fork. Melt butter in small skillet and add the eggs. Cook until light brown, rolling eggs in butter constantly. Sprinkle salt and spices over eggs, shake skillet to coat eggs evenly and turn onto a serving dish. - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 34g Total Fat; (83% calories from fat); 13g Protein; 2g Carbohydrate; 486mg Cholesterol; 892mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Deviled Mushroom Compote Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 1 2/3 2 1 1 3 3 :Elizabeth Powell : 6 Preparation Time :0:30 : Appetizers

Vegetables

Measure -----------tablespoons cup cup pound cup tablespoons tablespoon dash tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------butter onion -- thinly sliced sweet red peppers -- thinly sliced sweet green peppers -- thinly sliced mushrooms wine vinegar Dijon mustard Worcestershire sauce Tabasco sauce brown sugar seedless raisins

Melt butter in large skillet. Add onions and peppers and saut� over low heat until soft. Add mushrooms and saut� until mushrooms begin to soften. Mix remaining ingredients together and add to skillet. Bring to a boil over moderately high heat and cook, stirring often, until mixture becomes thick and syrupy.

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

Per serving: 123 Calories (kcal); 6g Total Fat; (42% calories from fat); 2g Protein; 17g Carbohydrate; 16mg Cholesterol; 153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deviled Swiss Steak Recipe By Serving Size Categories Amount -------1 1/4 1 1/2 1 1 1 1/2 2 :Elizabeth Powell : 6 Preparation Time :2:00 : Beef

Main Dishes

Measure -----------tablespoon cup pounds cup cup cups tablespoons

Ingredient -- Preparation Method -------------------------------dry mustard all-purpose flour round steak -- 1" thick carrots -- peeled and sliced onions -- sliced canned tomatoes Worcestershire sauce Salt Pepper

Combine mustard and flour; pound into steak. Season with salt and pepper. Melt butter in a large saucepan and brown steaks on both sides. Add remaining ingredients, cover, simmer 2 hours. - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 14g Total Fat; (46% calories from fat); 24g Protein; 12g Carbohydrate; 67mg Cholesterol; 203mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dilled Cucumber Salad Recipe By Serving Size Categories Amount -------:Elizabeth Powell : 4 Preparation Time :2:15 : Salads

Vegetables

Measure ------------

Ingredient -- Preparation Method --------------------------------

1 1 1 1/2 1/8 1 3

cup pint tablespoon teaspoon teaspoon tablespoon tablespoons

cucumber -- peeled, seeded, diced sour cream white wine vinegar salt cayenne onion -- grated fresh dill -- chopped

Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in chopped dill and diced cucumber. Refrigerate two hours before serving. T(Refridgeration): "2:00" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 24g Total Fat; (84% calories from fat); 4g Protein; 6g Carbohydrate; 51mg Cholesterol; 329mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Dilly Carrots Recipe By Serving Size Categories Amount -------1 1/2 2 2 1/8 1 1 1 1/4 1 1/4 :Elizabeth Powell : 6 Preparation Time :0:15 : Canning, Preserves, Etc.

Pickles & Relishes

Measure -----------pound small cloves tablespoons teaspoon tablespoon tablespoon cups cups

Ingredient -- Preparation Method -------------------------------carrots onion -- halved garlic salt cayenne pepper fresh dill weed dill seed vinegar water a pint-size jar. Pack into two of onion, a garlic clove, 1 1/2 tablespoon dill seed, and a to a boil. Pour over carrots. to manufacturer's instructions.

Cut carrots into lengthwise slices that will fit pint-sized jars. In each jar, also place a piece tablespoon of salt, 1/2 tablespoon of dill weed, pinch of cayenne pepper. Bring vinegar and water Store in refrigerator, or process jars according

- - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); trace Total Fat; (5% calories from fat); 1g

Protein; 12g Carbohydrate; 0mg Cholesterol; 2158mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : To make dilly green beans, substitute whole fresh green beans, washed, trimmed, and blanched, for carrots. Nutr. Assoc. : 2495 0 620 0 0 0 0 0 0 * Exported from MasterCook * Dirty Rice Recipe By Serving Size Categories Amount -------3 1/2 1/2 1 1/2 1 1/2 1/2 1/2 :Elizabeth Powell : 6 Preparation Time :1:30 : Rice Ingredient -- Preparation Method -------------------------------Chicken Stock onion -- sliced celery -- chopped garlic -- minced chicken livers Giblets reserved from roasting chicken butter oil onion -- chopped bell pepper -- chopped celery stalk -- chopped long-grain brown rice Salt Black pepper Cayenne pepper fresh parsley -- chopped

Measure -----------cups cup clove pound tablespoon tablespoon large cup

1 1

1/4

cup

Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower heat, and simmer until livers are just done, but still pink inside. Drain, reserving stock. Coarsely chop livers and edible giblets and reserve. Melt butter with oil. Saut� onion, celery, and bell pepper for five minutes. Add rice and saut� two minutes more, stirring constantly. Add 2-1/4 cups reserved stock, bring to a boil, cover, lower heat, and simmer until rice is almost done, 30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved livers and giblets and continue cooking until rice is done. Garnish with chopped parsley. - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 8g Total Fat; (29% calories from fat); 11g Protein; 32g Carbohydrate; 180mg Cholesterol; 95mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 3519 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Egg Custard Recipe By Serving Size Categories Amount -------3 1 1/4 1 1 1/2 1/4 :Elizabeth Powell : 6 Preparation Time :1:20 : Desserts

Eggs

Measure -----------cup cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------egg yolks egg sugar heavy cream milk vanilla extract ground nutmeg

Beat together egg yolks and whole egg until light. Beat in sugar. Combine cream

and milk, scald, and beat gradually into egg mixture. Stir in vanilla. Pour into six individual custard cups. Sprinkle with freshly grated nutmeg. Place in baking pan and add hot water to reach halfway up sides of cups. Bake at 325 degrees for one hour or until a knife inserted into custard comes clean. Serve hot, warm, or cold. - - - - - - - - - - - - - - - - - - Per serving: 236 Calories (kcal); 19g Total Fat; (72% calories from fat); 4g Protein; 12g Carbohydrate; 197mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Egg Tacos Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:30 : Eggs Main Dishes

Luncheon Vegetarian

Amount -------1/2 1 1/2 5 6 2 1 4 1 4

Measure -----------medium tablespoons tablespoons tablespoon large ounces

Ingredient -- Preparation Method -------------------------------onion jalape�o pepper -- seeded sweet red pepper -- seeded olive oil eggs -- separated milk chili powder flour tortillas tomato -- chopped Monterey Jack cheese -- shredded Picante sauce -- to taste Salt and pepper

Chop onions and peppers and saut� in two tablespoons olive oil until limp. Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir in cooked onions and peppers. Beat egg whites separately until stiff. Fold into egg yolk mixture. Heat remaining olive oil in large, oven-safe skillet. Spread egg mixture in skillet and cook until eggs are set on bottom. Place pan under broiler until top is brown. Heat tortillas. To serve, divide egg mixture into four parts. Place a piece of egg in center of tortilla. Top with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.

- - - - - - - - - - - - - - - - - - Per serving: 615 Calories (kcal); 38g Total Fat; (55% calories from fat); 23g

Protein; 46g Carbohydrate; 307mg Cholesterol; 606mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26360 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggs Benedict Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:30 : Breakfast Luncheon Salad Dressings

Eggs Pork

Amount -------4 4 4 1/2 1/4 6

Measure -----------whole slices cup teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------English muffins -- toasted ham -- cooked poached eggs Hollandaise Sauce paprika butter

Saut� slices of ham in three tablespoons butter over medium high heat. Drain and keep warm. Poach eggs and drain on tea towels. Toast English muffins. For each serving, butter one half of English muffin. On other half, place a slice of ham, top with a poached egg, and drizzle two tablespoons of sauce over it. Sprinkle with paprika. - - - - - - - - - - - - - - - - - - Per serving: 862 Calories (kcal); 77g Total Fat; (79% calories from fat); 17g Protein; 28g Carbohydrate; 552mg Cholesterol; 1342mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Spinach or asparagus make a nice side dish. NOTES : Mornay Sauce may be substituted for Hollandaise. Nutr. Assoc. : 0 3657 539 728 0 0 * Exported from MasterCook * Hollandaise Sauce Recipe By Serving Size Categories Amount -------1 :Elizabeth Powell : 8 Preparation Time :0:30 : Sauces Ingredient -- Preparation Method -------------------------------butter -- at room temperature

Measure -----------cup

2 3 3

tablespoons tablespoons

fresh lemon juice water egg yolks Salt White pepper

Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about one tablespoon. Remove from heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon water. Over low heat, whisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding more. Continue to whisk the sauce until it is thick. Add salt and pepper to taste. - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 25g Total Fat; (96% calories from fat); 1g Protein; trace Carbohydrate; 142mg Cholesterol; 237mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Eggs Florentine Recipe By Serving Size Categories Amount -------2 8 1 1/4 :Elizabeth Powell : 4 Preparation Time :0:20 : Breakfast Luncheon

Eggs

Measure Ingredient -- Preparation Method ------------ -------------------------------10-ounce packages frozen spinach -- chopped poached eggs cup Mornay Sauce cup Parmesan cheese -- grated

Steam the spinach according to package directions. Drain thoroughly, squeezing out as much moisture as possible. Poach eggs. Place spinach in a layer on bottom of a buttered baking dish; top with the poached eggs. Pour Mornay sauce over all and sprinkle with cheese. Broil for 5-10 minutes, or until top is brown. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 962 Calories (kcal); 81g Total Fat; (75% calories from fat); 42g Protein; 18g Carbohydrate; 642mg Cholesterol; 1365mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with brioche, fruit salad, and Bloody Marys'. Nutr. Assoc. : 3472 0 0 0 * Exported from MasterCook * Mornay Sauce Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 2 2 4 4 1 :Elizabeth Powell : 8 Preparation Time :0:30 : Cheese

Sauces

Measure -----------cup cup cup tablespoons cups ounces ounces tablespoon

Ingredient -- Preparation Method -------------------------------butter fresh parsley -- chopped fine scallions -- chopped fine all-purpose flour cream Swiss cheese -- grated Parmesan cheese -- grated vermouth Salt Cayenne pepper

Melt butter in a heavy saucepan and saut� parsley and scallions for one minute. Blend in flour and cook, stirring constantly for one minute. Blend in cream and bring just to boiling. Add cheeses and stir until melted. Add vermouth and season with salt and cayenne to taste. - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 35g Total Fat; (81% calories from fat); 12g Protein; 5g Carbohydrate; 107mg Cholesterol; 444mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Enchiladas de Pollo y Queso Recipe By Serving Size Categories Amount -------5 1 :Elizabeth Powell : 6 Preparation Time :1:00 : Casseroles Poultry

Main Dishes

Measure -----------tablespoons cup

Ingredient -- Preparation Method -------------------------------butter chopped onions

1/2 2 4 1 1/4 1/2 1/2 2 1/2 1 1 1/2 12

cup cups ounces cup tablespoon teaspoon teaspoon cups cup cups

large bell peppers -- chopped cooked chicken -- chopped green chili peppers -- chopped all-purpose flour chili powder coriander seed -- ground cumin seed -- ground chicken broth sour cream Monterey Jack cheese -- shredded tortillas (6-inch)

Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chilies into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 � 9 � 2 inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 minutes. Cuisine: "Mexican" - - - - - - - - - - - - - - - - - - Per serving: 620 Calories (kcal); 34g Total Fat; (49% calories from fat); 32g Protein; 47g Carbohydrate; 108mg Cholesterol; 944mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1664 * Exported from MasterCook * Farmer's Breakfast Recipe By Serving Size Categories Amount -------1/2 2 1 8 :Elizabeth Powell : 6 Preparation Time :0:30 : Breakfast Pork

Eggs

Measure -----------pound

Ingredient -- Preparation Method -------------------------------bacon -- chopped boiled potatoes -- peeled and cubed onion -- sliced thinly eggs -- beaten slightly Salt Black pepper

Saut� bacon until crisp. Remove from pan, drain on paper towel. Pour off all but 3 tablespoons bacon fat. Saut� onions in bacon fat until soft. Add potatoes and cook, stirring often, until potatoes start to brown. If potatoes stick to pan, add

more bacon fat. When potatoes begin to brown, add bacon and eggs. Cook, stirring constantly, until eggs set. Season with salt and pepper to taste. Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 25g Total Fat; (63% calories from fat); 20g Protein; 12g Carbohydrate; 281mg Cholesterol; 680mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fluffy Chocolate Frosting Recipe By Serving Size Categories Amount -------1/2 1/2 1 1/2 2 1/4 :Elizabeth Powell : 12 Preparation Time :0:20 : Fillings & Frostings Ingredient -- Preparation Method -------------------------------butter -- softened vanilla powdered sugar cocoa egg whites -- unbeaten boiling water

Measure -----------cup teaspoon pound cup cup

Cream butter with vanilla and 1/2 cup of powdered sugar. Add cocoa and egg whites. Continue beating, adding powdered sugar and boiling water alternately until desired consistency is reached. - - - - - - - - - - - - - - - - - - Per serving: 226 Calories (kcal); 8g Total Fat; (30% calories from fat); 1g Protein; 40g Carbohydrate; 21mg Cholesterol; 88mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * French Dressing Recipe By Serving Size Categories :Elizabeth Powell : 12 Preparation Time :0:10 : Salad Dressings

Amount -------1/3 1 1

Measure -----------cup cup clove

Ingredient -- Preparation Method -------------------------------wine vinegar olive oil garlic -- mashed Salt Black pepper

Whisk all ingredients together until creamy. - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 18g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fresh Herb Buttermilk Biscuits Recipe By Serving Size Categories Amount -------3 1 1/2 3/4 3/4 2 3/4 1 3/4 1/2 :Elizabeth Powell : 8 Preparation Time :0:40 : Breads Ingredient -- Preparation Method -------------------------------all-purpose flour double-acting baking powder baking soda salt sugar butter -- cold egg -- slightly beaten buttermilk fresh herbs -- * see note

Measure -----------cups tablespoons teaspoon teaspoon tablespoons cup cup cup

Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until texture is that of cornmeal. Stir parsley, chives, and oregano/thyme with 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4" thickness. Cut into 2" rounds. Place biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for 15 minutes or until golden brown. - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 19g Total Fat; (46% calories from fat); 7g Protein; 41g Carbohydrate; 71mg Cholesterol; 806mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates

NOTES : * Suggested combinations: parsley, chives, and dill, parsley, thyme and sage, basil, thyme and rosemary. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Won-Tons Recipe By Serving Size Categories Amount -------10 1 1/2 1/2 1 1 2 1/2 3 3 1 1/4 :Elizabeth Powell : 8 Preparation Time :0:45 : Appetizers Pork

Beef

Measure -----------ounces pound pound cup head whole cups cup tablespoons tablespoons tablespoon cup

Ingredient -- Preparation Method -------------------------------won-ton wrappers ground beef ground pork carrots -- peeled and grated bok choy -- chopped onion -- chopped bean sprouts -- chopped soy sauce brown sugar cornstarch rice wine green onions -- chopped Black pepper -- to taste

In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper and green onions. Stir in cornstarch mixture and cook 1-2 minutes. Place one teaspoon of filling into center of a water, fold four corners into center and seal. finished on a plate covered with damp towel to until all wrappers are used. Fry in hot oil on Drain and serve. Cuisine: "Asian" - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 22g Total Fat; (48% calories from fat); 20g Protein; 32g Carbohydrate; 72mg Cholesterol; 1298mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 3605 3623 0 183 0 96 0 0 0 0 0 0 * Exported from MasterCook * won-ton wrapper. Moisten edges with Place each won-ton as it is prevent drying. Continue filling each side until lightly browned.

Fudgiest Brownies Recipe By Serving Size Categories Amount -------1/2 3 2 1 1/2 1/4 1 1/2 2 :Elizabeth Powell : 12 Preparation Time :0:45 : Cookies

Desserts

Measure -----------cup ounces cup teaspoon teaspoon teaspoon cup cups

Ingredient -- Preparation Method -------------------------------butter baking chocolate eggs -- well-beaten all-purpose flour double-acting baking powder salt vanilla extract walnuts -- chopped (optional) brown sugar

Melt butter and chocolate in top of double boiler. Cool slightly. Beat in remaining ingredients by hand. Pour into a greased 8" � 12" pan. Bake at 350 degrees until set, or about 30 minutes. - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 15g Total Fat; (47% calories from fat); 4g Protein; 34g Carbohydrate; 52mg Cholesterol; 163mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gazpacho Recipe By Serving Size Categories Amount -------4 1 1 1/2 1 1 1/4 1 1/2 1/4 :Elizabeth Powell : 6 Preparation Time :2:00 : Soups & Stews Vegetarian

Vegetables

Measure -----------cups cup cup cup clove cup cup tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------red ripe tomatoes -- chopped cucumber -- chopped large bell peppers -- chopped onion -- chopped garlic bread crumbs olive oil balsamic vinegar salt white pepper

Pur�e vegetables in blender or food processor. Press through sieve to remove seeds. Pur�e bread crumbs with olive oil and vinegar. Blend into vegetable pur�e and season with salt and pepper. Chill well. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 10g Total Fat; (47% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 345mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Giant Spinach Shells Recipe By Serving Size Categories Amount -------24 1 1 1 2 1 1 1/2 1/4 30 1 :Elizabeth Powell : 6 Preparation Time :0:45 : Cheese Vegetarian

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------whole giant shells tablespoon vegetable oil 10-ounce package frozen spinach -- chopped small onion -- minced tablespoons butter -- melted pound cottage cheese egg -- beaten teaspoon salt teaspoon black pepper ounces tomato sauce cup Mozzarella cheese -- shredded

Cook shells in boiling, salted water for 9 minutes, drain. Gently toss shells in oil and reserve. Thaw spinach and drain, squeezing out all water. Saut� onion in butter until soft. Stir in spinach. Remove to a bowl. Add cottage cheese, egg, onion, salt and pepper. Fill each shell with mixture. Pour half of sauce into a 9 � 13-inch baking dish. Arrange stuffed shells in dish and cover with remaining sauce. Bake at 350 degrees for 30 minutes. Sprinkle with Mozzarella cheese and return to oven until cheese is melted and bubbly, about 3 minutes. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 14g Total Fat; (42% calories from fat); 25g Protein; 17g Carbohydrate; 107mg Cholesterol; 1546mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates Nutr. Assoc. : 3803 0 3472 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Chicken Recipe By Serving Size Categories Amount -------2 :Elizabeth Powell : 4 Preparation Time :1:15 : Main Dishes

Poultry

Measure -----------whole

1

1/2 1/4 1/2 1/4 1/4

2

cup cup cup cloves cup teaspoon

Ingredient -- Preparation Method -------------------------------chicken breasts Salt Black pepper Paprika egg yolk honey rum Chicken Stock garlic -- crushed preserved ginger -- chopped nutmeg

Season chicken with salt, pepper, and paprika to taste and place in shallow roasting pan. Beat egg yolk until light. Add honey, rum, and chicken stock. Stir in garlic, ginger, and nutmeg. Pour over chicken. Bake at 375 degrees for 45 to 60 minutes, basting every 15 minutes. Serve over rice. - - - - - - - - - - - - - - - - - - Per serving: 527 Calories (kcal); 19g Total Fat; (36% calories from fat); 33g Protein; 40g Carbohydrate; 168mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole

Ingredient -- Preparation Method -------------------------------chicken carcass

2 1 1 1 1 6 1/4 1/4

quarts small teaspoon whole cup

water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Peaches Recipe By Serving Size Categories Amount -------4 1 2 1 1/4 :Elizabeth Powell : 4 Preparation Time :0:30 : Desserts

Fruit

Measure -----------cup cups cup cup

Ingredient -- Preparation Method -------------------------------fresh peaches sugar water dry peach wine candied ginger root -- finely chopped

Blanch peaches for one minute. Peel, cut in half, and remove stone. In a large saucepan, combine sugar, water, and wine and bring to a boil. Reduce to simmer. Add peach halves and ginger and simmer until peach halves are tender, about 20 minutes. Serve warm or allow to cool in juice and serve chilled. - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 77g Carbohydrate; 9mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 4 Other Carbohydrates Serving Ideas : Serve in a meringue shell with whipped cream.

Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Gingerbread and Applesauce Recipe By Serving Size Categories Amount -------1 1 1 2 1/4 1 1/4 1 1/3 1/2 1 1/2 1/2 2 2 3 1/2 :Elizabeth Powell : 12 Preparation Time :1:00 : Desserts

Fruit

Measure -----------cup cup teaspoon teaspoons teaspoon teaspoon teaspoon teaspoon cup cup cup cup cups tablespoons tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------whole-wheat flour all-purpose flour baking soda double-acting baking powder salt ground ginger ground cloves cinnamon butter sugar egg molasses hot water unsweetened applesauce brown sugar candied ginger root -- finely chopped cinnamon

Sift together flour, soda, baking powder, salt, ginger, cloves, and cinnamon. Cream butter and white sugar. Beat in egg and molasses. Stir in dry ingredients, alternating with water. Place applesauce in a buttered Dutch oven or other large, heavy casserole dish. Mix brown sugar, crystallized ginger, and 1/2 teaspoon cinnamon. Sprinkle over applesauce. Pour gingerbread batter over all. Bake at 350 degrees for 35 minutes, or until gingerbread is done. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 6g Total Fat; (22% calories from fat); 3g Protein; 42g Carbohydrate; 32mg Cholesterol; 295mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Muffins Recipe By :Elizabeth Powell

Serving Size Categories Amount -------1 1/2 4 2 1/2 1 2 2 1 2 2 1

: 12 Preparation Time :0:30 : Breads

Breakfast

Measure -----------cup cup cups cup teaspoons teaspoons cup teaspoons cups cup

Ingredient -- Preparation Method -------------------------------butter brown sugar eggs all-purpose flour molasses cinnamon baking soda buttermilk ground ginger whole-wheat flour seedless raisins -- optional

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. and spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes. Serving size : 1 muffin. T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 453 Calories (kcal); 18g Total Fat; (34% calories from fat); 9g Protein; 68g Carbohydrate; 104mg Cholesterol; 426mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 222 0 3218 568 913 385 0 0 631 0 0 * Exported from MasterCook * Gingered Fruit Salad Recipe By Serving Size Categories Amount -------2 3 1 1/2 1/2 1/2 1 1/4 1/2 :Elizabeth Powell : 8 Preparation Time :6:00 : Fruit

Salads

Measure -----------medium whole whole pound cup teaspoon cup cup

Ingredient -- Preparation Method -------------------------------fresh peaches plums cantaloupe honeydew melon green and red grapes fresh lime juice lime rind -- grated honey candied ginger root -- chopped finely

Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss, and marinate for at least six hours. Serve chilled or at room temperature. - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 43g Carbohydrate; 9mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3582 0 0 0 0 * Exported from MasterCook * Grape Jelly Recipe By Serving Size Categories Amount -------4 1 1/2 3 :Elizabeth Powell : 32 Preparation Time :24:00 : Canning, Preserves, Etc.

Jams & Jellies

Measure -----------pounds large cup cups

Ingredient -- Preparation Method -------------------------------red grapes -- underripe apple water sugar (approximate)

Wash grapes and place in a large kettle. Mash slightly. Wash apple and cut into slices, but do not core or seed. Add apple to grapes, with 1/2 cup water. Quickly bring to a boil and boil until grapes soften, about ten minutes. Drain through a damp jelly bag, without pressing pulp. Refrigerate juice overnight. Strain again to remove tartrate crystals. Measure juice into a large kettle. For every cup of juice, add 3/4 cup sugar (there should be about four cups of juice). Bring to a boil over medium-high heat and cook until mixture reaches jelly stage, 220 degrees F on a candy thermometer. Skim foam off surface and pour jelly at once into sterilized, half-pint glasses. Seal with paraffin. - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 29g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Concord grapes make the best jelly, and should be slightly underripe. Wash well, but they need not be seeded. Nutr. Assoc. : 0 0 0 1440

* Exported from MasterCook * Greek Lamb Stew Recipe By Serving Size Categories Amount -------1/4 3 1 1 2 1 1 2 1/4 1/4 1/4 :Elizabeth Powell : 6 Preparation Time :2:30 : Lamb

Soups & Stews

Measure -----------cup pounds cup whole teaspoon teaspoon clove cups cup can dozen cup

1/2

Ingredient -- Preparation Method -------------------------------all-purpose flour Salt Black pepper lamb -- cut into 2" cubes olive oil bay leaf ground thyme dried rosemary garlic Chicken Stock white wine tomato sauce small white onions -- blanched and peeled black olives -- pitted

Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium-high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer. Cuisine: "Greek" - - - - - - - - - - - - - - - - - - Per serving: 741 Calories (kcal); 51g Total Fat; (64% calories from fat); 35g Protein; 30g Carbohydrate; 134mg Cholesterol; 482mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with toasted pita triangles and a salad. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Amount -------1 2 1 1 1 1 1/4 6 1/4

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Goddess Dressing Recipe By Serving Size Categories Amount -------1 1/2 1/2 3/4 2 1/2 1/4 1 1 2 :Elizabeth Powell : 8 Preparation Time :0:15 : Salad Dressings Ingredient -- Preparation Method -------------------------------cider vinegar mayonnaise sour cream buttermilk garlic -- minced fresh chives -- chopped fresh parsley -- chopped fresh tarragon -- chopped fresh basil -- chopped capers Salt and pepper

Measure -----------tablespoon cup cup cup cloves cup cup tablespoon tablespoon tablespoons

Beat together vinegar, mayonnaise, sour cream, and half of buttermilk. Stir in garlic, herbs, capers, and remaining buttermilk. Season with salt and pepper, if desired. - - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); 15g Total Fat; (89% calories from fat); 2g Protein; 2g Carbohydrate; 12mg Cholesterol; 131mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : May be made quickly in blender: begin by chopping herbs, adding vinegar as herbs are chopped. Blend in mayonnaise and sour cream. Slowly add buttermilk while blending, until desired consistency is reached. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Tomato Pie Recipe By Serving Size Categories Amount -------3 1 3 3 1/4 1/2 :Elizabeth Powell : 8 Preparation Time :1:00 : Desserts

Pies & Pastry

Measure -----------tablespoons cup teaspoon large whole tablespoons

Ingredient -- Preparation Method -------------------------------Pie Pastry -- see recipe flour sugar salt green tomatoes -- sliced lemon -- seeded, thin sliced unsalted butter -- cut into bits

Roll out half of dough and line a 9" pie plate with it. Mix 1 tablespoon of flour with 1/2 cup of sugar and sprinkle over bottom of crust. Layer tomatoes and lemon. Combine remaining sugar, salt, and flour. Sprinkle over tomatoes and dot with butter. Roll out remaining dough and cover tomatoes with it. Make slits in top to allow steam to escape. Bake for 10 minutes at 450 degrees. Reduce heat to 350 and bake 30 minutes more. - - - - - - - - - - - - - - - - - - Per serving: 407 Calories (kcal); 19g Total Fat; (42% calories from fat); 5g Protein; 55g Carbohydrate; 46mg Cholesterol; 345mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pie Pastry Recipe By Serving Size Categories Amount :Elizabeth Powell : 8 Preparation Time :0:45 : Pies & Pastry Ingredient -- Preparation Method

Measure

-------2 1 1/2 2 5

-----------cups teaspoon cup tablespoons tablespoons

-------------------------------flour salt unsalted butter lard ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes. Yield: "1 Batch" T(Chilling Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Makes one batch � enough for a two-crust, 9" pie. Nutr. Assoc. : 0 0 0 0 1582 * Exported from MasterCook * Green Tomato Relish Recipe By Serving Size Categories Amount -------2 6 7 3 2 2 1 1/2 6 1/2 2 2 1 2 1 :Elizabeth Powell : 320 Preparation Time :2:00 : Canning, Preserves, Etc.

Pickles & Relishes

Measure -----------gallons whole whole whole tablespoons quarts cups cups tablespoons tablespoons tablespoon tablespoons stick

Ingredient -- Preparation Method -------------------------------green tomatoes onions -- chopped sweet red peppers large bell peppers salt vinegar water sugar celery seed mustard seed whole cloves whole allspice cinnamon -- broken

Chop tomatoes, onions, and peppers in food processor. Mix the spices and tie in a cheesecloth bag. Mix all other ingredients together in a large pot, bring just to a boil, but do not boil. Remove bag of spices from mixture. Spoon into sterilized pint jars and seal. Process in boiling water bath for 15 minutes. Let stand for about a week before eating. Refrigerate before serving. Makes 10 quarts, about 320

two-tablespoon servings.

Yield: "10 Quarts" - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : No end to uses: relish for hot dogs or hamburgers; piquant addition to tuna, potato, egg salad. Nutr. Assoc. : 0 0 0 0 0 0 0 0 20209 0 0 2027 0 * Exported from MasterCook * Grilled Flank Steak Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 1/2 1/2 1 1 1 1/2 :Elizabeth Powell : 6 Preparation Time :24:00 : Beef

Main Dishes

Measure -----------cup cup cup cup cup cup teaspoon teaspoon pounds

Ingredient -- Preparation Method -------------------------------soy sauce brown sugar unsweetened pineapple juice Italian salad dressing red wine vinegar Worcestershire sauce salt garlic powder flank steak

Prepare a marinade of all ingredients and marinate steak overnight. Broil steak over hot charcoal fire for 5 to 10 minutes on each side, depending on degree of rareness desired. Slice thinly across the grain. - - - - - - - - - - - - - - - - - - Per serving: 395 Calories (kcal); 21g Total Fat; (48% calories from fat); 25g Protein; 26g Carbohydrate; 58mg Cholesterol; 3533mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Guacamole Recipe By Serving Size Categories Amount -------3 1 2 1 1 1/2 1 1 1 1 :Elizabeth Powell : 8 Preparation Time :0:15 : Appetizers Ingredient -- Preparation Method -------------------------------avocados onion -- minced jalape�o peppers, canned -- seeded fresh tomato -- chopped fresh coriander leaf -- chopped salt black pepper fresh lemon juice Tabasco sauce sour cream

Measure -----------whole tablespoon whole whole tablespoon teaspoon pinch tablespoon dash tablespoon

Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a ceramic bowl. Mash with a fork until smooth. Add remaining ingredients, blend well, and adjust seasoning to taste. Cuisine: "Mexican" - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 12g Total Fat; (75% calories from fat); 2g Protein; 7g Carbohydrate; 1mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve as a dip with chips or crackers. NOTES : Substitute one tablespoon of chopped parsley and 1/2 teaspoon of ground coriander if fresh coriander is not available. Nutr. Assoc. : 0 0 2458 0 0 0 0 0 0 0 * Exported from MasterCook * Haggerty Recipe By Serving Size Categories Amount -------3 1 2 3/4 :Elizabeth Powell : 4 Preparation Time :0:45 : Cheese

Potatoes

Measure -----------medium tablespoons cup

Ingredient -- Preparation Method -------------------------------potatoes -- peeled onion bacon fat Cheddar cheese -- shredded Salt -- to taste Black pepper -- to taste

Cut potatoes into paper-thin slices and pat dry in a towel. Slice onion very thin. Heat half of bacon fat in a heavy frying pan and fill pan with alternate layers of potatoes, onion, and cheese, finishing with potatoes. Sprinkle each layer with salt and pepper. Dot the top layer of potatoes with remainder of bacon fat. Cook over moderate heat until potatoes are almost tender. Turn them carefully onto a platter, slip it, top side down, back into the pan and continue cooking until done. To serve, cut into wedges.

- - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 14g Total Fat; (53% calories from fat); 8g Protein; 19g Carbohydrate; 29mg Cholesterol; 174mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Ham and Apple Cr�pes Recipe By Serving Size Categories Amount -------3 3/4 2/3 1/4 2 1/4 2 1/2 1 1 1 2 6 :Elizabeth Powell : 6 Preparation Time :1:30 : Luncheon Pork

Main Dishes

Measure -----------cup cup cup tablespoons cup medium cup cup cup teaspoon cups tablespoons

Ingredient -- Preparation Method -------------------------------eggs -- well beaten milk all-purpose flour chopped onion sweet green peppers -- seeded and minced celery -- chopped green apples -- peeled, cored, chopped all-purpose flour chicken broth light cream curry powder cooked ham -- diced butter

Beat eggs, milk, and flour until smooth, with a consistency similar to heavy cream. Brush bottom of 6 inch skillet with butter. Spoon in 2 tablespoons batter, rotating pan to coat bottom evenly. Cook until outer edge of cr�pe is brown; remove from pan, turn, and brown other side. Make cr�pes until all batter is used. Melt butter. Saut� onion, celery, green pepper, and apples, stirring until tender. Sprinkle with flour; stir, and cook one minute. Gradually stir in chicken broth, cream, and curry powder. Cook, stirring, until sauce boils; fold in ham. Cool slightly, and spoon 1/4 cup filling on each cr�pe. Roll up and place in heavily buttered shallow casserole. Bake at 400 degrees for 15-20 minutes.

- - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 28g Total Fat; (57% calories from fat); 16g Protein; 30g Carbohydrate; 181mg Cholesterol; 902mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Loaf Recipe By Serving Size Categories Amount -------1 1/2 2 1/2 1/2 1 2 2 1 1/4 :Elizabeth Powell : 6 Preparation Time :1:45 : Luncheon Pork

Main Dishes

Measure -----------pound pound cup cup tablespoon tablespoons tablespoons tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------cooked ham -- ground pork -- ground eggs -- beaten bread crumbs buttermilk Dijon mustard horseradish onion -- grated pickle relish black pepper

Mix all ingredients together. Pack into greased loaf pan. Bake at 350 degrees for 1 to 1-1/2 hours. - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 16g Total Fat; (50% calories from fat); 24g Protein; 12g Carbohydrate; 132mg Cholesterol; 1192mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Mustard Sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Salad Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:20 : Pork

Salads

Amount -------1 2 2 1 3

Measure -----------cup tablespoons tablespoons tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------cooked ham -- chopped pickle relish crushed pineapple Dijon mustard mayonnaise

Combine all ingredients and stir well.

- - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 13g Total Fat; (71% calories from fat); 6g Protein; 5g Carbohydrate; 23mg Cholesterol; 612mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Instead of the usual sandwich bread, try waffles! Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Hard Sauce Recipe By Serving Size Categories Amount -------1/2 2 1/4 :Elizabeth Powell : 8 Preparation Time :0:15 : Desserts

Sauces

Measure -----------cup cups cup

Ingredient -- Preparation Method -------------------------------butter -- softened powdered sugar -- sifted brandy (or rum)

Cream butter and gradually beat in sugar. Add liquor, beating continuously. Chill thoroughly before serving. - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 12g Total Fat; (46% calories from fat); trace Protein; 30g Carbohydrate; 31mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Serving Ideas : Traditionally served cold with hot plum pudding. Nutr. Assoc. : 0 0 2330

* Exported from MasterCook * Hazel Nut Cookies Recipe By Serving Size Categories Amount -------1 1/4 2 1 1 :Elizabeth Powell : 30 Preparation Time :12:00 : Cookies Ingredient -- Preparation Method -------------------------------hazelnuts -- shelled, skins on almonds -- shelled, skins on eggs egg white sugar

Measure -----------pound pound pound

Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bake at 275 degrees for 30 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 7g Total Fat; (43% calories from fat); 2g Protein; 17g Carbohydrate; 12mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Herbed Cheese Spread Recipe By Serving Size Categories Amount -------8 8 2 1 :Elizabeth Powell : 12 Preparation Time :0:15 : Appetizers

Cheese

Measure -----------ounces ounces tablespoons clove

Ingredient -- Preparation Method -------------------------------Feta cheese cream cheese sour cream garlic Fresh chives -- cut in 3" pieces Fresh basil leaves -- chopped Fresh parsley -- chopped Fresh thyme -- chopped Fresh dill weed -- chopped (optional)

Crumble Feta cheese into bowl of food processor with chopping blade intact. Mash

garlic clove with flat edge of knife or in garlic press and add to processor bowl. Add herbs, with chives snipped into 3-inch pieces. No quantities are given for fresh herbs because they should be added according to individual taste. To substitute dried herbs, start with approximately 1/2 teaspoon basil, 1 tablespoon each of chives and parsley, and 1/4 teaspoon each thyme and dill. Add more of any herb, if you wish. Process just until herbs are chopped. Add cream cheese and sour cream. Process until desired consistency, adding more sour cream for a softer spread. Makes about one pint. - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 11g Total Fat; (81% calories from fat); 4g Protein; 1g Carbohydrate; 39mg Cholesterol; 268mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Serve with crackers. Excellent for stuffing raw vegetables (celery, cherry tomatoes, pepper wedges) for a quick hors d'oeuvre. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hermits Recipe By Serving Size Categories Amount -------1 1/4 2 1/2 1/2 1 1/2 1/2 1/2 1/2 1/2 1/2 1 1/4 :Elizabeth Powell : 20 Preparation Time :2:00 : Cookies Ingredient -- Preparation Method -------------------------------seedless raisins all-purpose flour baking soda cream of tartar ground cloves cinnamon allspice ginger ground nutmeg butter sugar milk

Measure -----------cups cups teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon cup cup cup

Chop raisins finely in food processor with 1/4 cup flour. Sift 2 cups flour with soda, cream of tartar, and spices. Cream butter with sugar. Add dry ingredients alternately with milk until well blended. Stir in raisins and enough additional flour, up to 3/4 cup, to make a stiff dough. Shape into two logs, about 1-1/2" diameter. Chill overnight or freeze. When ready to make, slice to desired thickness and bake at 375-400 degrees until done (15-20 minutes). See NOTES. - - - - - - - - - - - - - - - - - - -

Per serving: 167 Calories (kcal); 5g Total Fat; (26% calories from fat); 2g Protein; 29g Carbohydrate; 13mg Cholesterol; 82mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : These are the best homemade "slice and serve" cookies. The dough freezes beautifully in logs that can be kept on hand for fresh cookies baked in minutes. They may be sliced thinly and baked quickly for elegant, crisp tea cookies, or sliced 1/4" or more thick and baked in a slower oven until just set for a rich, chewy, New England Hermit. Serving size - 2 to 4 cookies. Nutr. Assoc. : 0 0 81 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hollandaise Sauce Recipe By Serving Size Categories Amount -------1 2 3 3 :Elizabeth Powell : 8 Preparation Time :0:30 : Sauces Ingredient -- Preparation Method -------------------------------butter -- at room temperature fresh lemon juice water egg yolks Salt White pepper

Measure -----------cup tablespoons tablespoons

Cut butter into 1" pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about one tablespoon. Remove from heat and add 1 tablespoon cold water. Beat egg yolks lightly and whisk into lemon water. Over low heat, whisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding more. Continue to whisk the sauce until it is thick. Add salt and pepper to taste. - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 25g Total Fat; (96% calories from fat); 1g Protein; trace Carbohydrate; 142mg Cholesterol; 237mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Homard a l'Americaine Recipe By Serving Size :Elizabeth Powell : 4 Preparation Time :0:45

Categories Amount -------1/2 1 1/2 1/4 5 1/2 1 1 3 1 1 1 1/2 2 3 1

: Main Dishes Measure -----------cup clove cup cup whole cup cup tablespoon cups tablespoon teaspoon whole teaspoon cups tablespoons teaspoon

Seafood

Ingredient -- Preparation Method -------------------------------chopped onions garlic -- minced butter olive oil lobster tails -- cut in 1" pieces Cognac white wine tomato paste red ripe tomatoes -- chopped fresh parsley -- chopped ground tarragon bay leaf ground thyme Chicken Stock all-purpose flour fresh lemon juice Salt -- to taste Black pepper -- to taste

In a heavy saucepan, over moderate heat, cook onions and garlic in four tablespoons melted butter for five minutes, or until soft. Remove onions and garlic with a slotted spoon and add olive oil to saucepan. Heat olive oil and butter until very hot, then add the lobster pieces. Saut� for 5 minutes, turning and stirring over medium-high heat until lobster is cooked. Add Cognac to the pan. Heat briefly and flamb�, turning pan to coat lobster pieces with the flaming brandy. When flames die, add the white wine, tomato paste, tomatoes, parsley, tarragon, bay leaf, thyme, onions, and garlic. Mix well and transfer to an ovenproof casserole dish. Add enough chicken stock to cover lobster. Cover and bake at 375 degrees for 20 minutes. Remove the lobster pieces to a warm serving dish. Strain cooking juices into a saucepan. Over high heat, bring the sauce to a boil and reduce by half. Blend remaining butter with flour. Stir into sauce and cook, stirring until sauce is smooth. Stir in lemon juice. Pour the sauce over the lobster pieces and sprinkle with additional parsley. - - - - - - - - - - - - - - - - - - Per serving: 873 Calories (kcal); 44g Total Fat; (51% calories from fat); 71g Protein; 21g Carbohydrate; 412mg Cholesterol; 1372mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2679 620 0 0 0 0 0 0 1516 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Whole Wheat Bread Recipe By Serving Size Categories Amount -------9 4 2 1 1/2 1 1/2 6 1/2 :Elizabeth Powell : 12 Preparation Time :3:00 : Breads Ingredient -- Preparation Method -------------------------------whole-wheat flour salt active dry yeast milk water butter honey

Measure -----------cups teaspoons packages cups cups tablespoons cup

Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cupful at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic,

about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour. Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks. - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 8g Total Fat; (17% calories from fat); 14g Protein; 79g Carbohydrate; 20mg Cholesterol; 791mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Hot and Sour Soup Recipe By Serving Size Categories Amount -------4 1 2 1/2 2 1 2 1 1/2 2 2 1 1 1 1 :Elizabeth Powell : 4 Preparation Time :0:30 : Soups & Stews Ingredient -- Preparation Method -------------------------------dried Chinese mushrooms vegetable oil ginger root slices (1/2-inch) -- minced bamboo shoots -- sliced Chicken Stock pork -- sliced thin soy sauce tofu -- cubed white pepper rice wine vinegar cornstarch egg -- beaten fresh coriander leaf -- chopped scallions -- chopped sesame oil

Measure -----------tablespoon cup cups cup tablespoons cake teaspoon tablespoons tablespoons tablespoon tablespoon teaspoon

Soak mushrooms in hot water for 30 minutes. Drain, remove and discard stems, and shred caps. Heat oil in heavy duty saucepan, add shredded mushroom caps and ginger and stir over moderately high heat for one minute. Add bamboo shoots and stir for an additional minute. Add chicken stock, pork slices, and soy sauce. Bring to a boil and simmer ten minutes. Add tofu and cook three minutes more. Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and vinegar, to soup. Cook until mixture thickens and clears. Turn off heat and drizzle beaten egg over top. Stir. When egg sets, serve, garnishing with chopped scallions, coriander leaves, and sesame oil to taste.

- - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 22g Total Fat; (58% calories from fat); 20g Protein; 15g Carbohydrate; 99mg Cholesterol; 605mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Substitute ham for pork, adding after soup has simmered for five minutes, and simmer for five minutes more. A vegetarian version may be prepared by omitting pork, substituting vegetable broth for chicken stock, and increasing the tofu used to one and a half cakes. For a spicier version, add two tablespoons chopped Sichuan pickle to stock with soy sauce. Nutr. Assoc. : 3130 0 3520 0 342 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Fudge Sauce Recipe By :Elizabeth Powell

Serving Size Categories Amount -------1/4 1 1/2 1/4 1/4 1 1/2 1

: 6 Preparation Time :0:20 : Desserts

Sauces

Measure -----------cup squares cup cup dash cup teaspoon

Ingredient -- Preparation Method -------------------------------butter unsweetened baking chocolate cocoa sugar salt cream vanilla

Melt the butter and chocolate together over low heat. Mix together the sugar, cocoa, and salt. Add to chocolate mixture. Mix together until smooth. Add cream slowly and bring to a boil, stirring constantly. Remove from heat immediately and beat in vanilla. - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 17g Total Fat; (71% calories from fat); 2g Protein; 13g Carbohydrate; 38mg Cholesterol; 132mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Huevos Rancheros Recipe By Serving Size Categories Amount -------3 2 1 2 6 1 2 :Elizabeth Powell : 4 Preparation Time :0:30 : Breakfast Luncheon

Eggs

Measure -----------tablespoons tablespoons clove tablespoons tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------butter onion -- finely chopped garlic -- minced green pepper -- finely chopped eggs picante sauce mild salsa

Melt butter in large frying pan. Saut� onions, garlic, and pepper until soft. Beat eggs until light and pour into frying pan. Cook over very low heat, stirring constantly. When eggs begin to harden, add picante sauce and salsa, continuing to cook and stir until eggs are set. Serve immediately. Serve with flour tortillas, grated cheese, and salsa.

- - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 15g Total Fat; (75% calories from fat); 9g Protein; 3g Carbohydrate; 304mg Cholesterol; 236mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : A great, easy brunch dish, especially with Grapefruit-Avocado Salad, and Tequila Sunrises. Nutr. Assoc. : 0 0 0 0 0 0 1325 * Exported from MasterCook * Hummus Recipe By Serving Size Categories Amount -------1 1 1 1 2 1/2 1/4 1/2 1/4 :Elizabeth Powell : 8 Preparation Time :0:20 : Appetizers

Beans

Measure -----------tablespoon small clove can tablespoons cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------sesame oil onion -- chopped garlic -- minced garbanzo beans -- drained sesame seeds -- toasted lightly sesame butter fresh lemon juice turmeric salt

Saut� onions and garlic in sesame oil until just tender. Pur�e beans in food processor. Add onions, garlic, and remaining ingredients and blend until desired consistency. More sesame oil may be added if mixture is too thick. Garnish with parsley and additional toasted sesame seeds, if desired. Serve with toasted pita triangles. Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 222 Calories (kcal); 12g Total Fat; (48% calories from fat); 8g Protein; 22g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hush Puppies

Recipe By Serving Size Categories Amount -------2 2 1 1 2 1 2/3 6

:Elizabeth Powell : 6 Preparation Time :0:30 : Breads

Breakfast

Measure -----------cups teaspoons teaspoon whole tablespoons cup cups

Ingredient -- Preparation Method -------------------------------cornmeal baking powder salt onion -- minced bacon fat egg milk peanut oil

Mix cornmeal, baking powder, salt. Saut� onion in bacon fat until just limp; cool slightly. Beat egg until light, stir in milk and onion. Stir into dry ingredients to form a stiff batter. Heat oil in deep fryer to 350 degrees. Shape batter into 3-inch-long crescents. Fry in single-layer batches in hot oil until golden brown. - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 7g Total Fat; (25% calories from fat); 6g Protein; 39g Carbohydrate; 39mg Cholesterol; 566mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve hot with fried fish. Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Indian Pudding Recipe By Serving Size Categories Amount -------2 6 1/2 1/4 1 1 1/2 1 1/4 :Elizabeth Powell : 8 Preparation Time :3:30 : Desserts Ingredient -- Preparation Method -------------------------------eggs milk molasses brown sugar salt cinnamon ground ginger yellow cornmeal butter

Measure -----------cups cup cup teaspoon teaspoon teaspoon cup cup

In top of double boiler set over hot water, beat together eggs and four cups milk.

Beat in molasses, sugar, salt, cinnamon, and ginger and cook until sugar dissolves. Add cornmeal and butter and cook 20 minutes, stirring occasionally. Remove from heat, stir in remaining milk and pour into greased baking dish. Bake at 325 degrees for 3 hours, or until pudding is firm. Serve hot or at room temperature, with vanilla ice cream. - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 13g Total Fat; (37% calories from fat); 9g Protein; 41g Carbohydrate; 87mg Cholesterol; 439mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kiddie Frozen Pie Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 1 :Elizabeth Powell : 8 Preparation Time :2:00 : Desserts

Pies & Pastry

Measure -----------cups package cup cup

Ingredient -- Preparation Method -------------------------------milk instant pudding mix cookie crumbs pie crust (9-inch) heavy whipping cream

Blend milk with pudding as directed. Pour into freezer tray and freeze until mushy. Stir in crumbled cookies and pour into pie shell. Freeze until solid. Top with whipped cream. Sprinkle top with more crumbled cookies or chopped nuts. - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 20g Total Fat; (57% calories from fat); 4g Protein; 29g Carbohydrate; 47mg Cholesterol; 380mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates NOTES : For cookie crumbs, choose cookies compatible with pudding flavor: e.g., macaroons with coconut pudding, Oreos with chocolate or vanilla pudding, or gingersnaps with butterscotch pudding. Nutr. Assoc. : 0 0 0 2009 0 * Exported from MasterCook * Lasagna

Recipe By Serving Size Categories

:Elizabeth Powell : 10 Preparation Time :1:00 : Beef Main Dishes

Cheese Pasta

Amount -------1 1 1/2 2 1 1 1 1

Measure -----------pound pound pound quarts pound cup pound cup

Ingredient -- Preparation Method -------------------------------lasagna noodles lean ground beef sausage meat marinara sauce cottage cheese skim milk Ricotta cheese skim milk Mozzarella cheese -- shredded grated Parmesan cheese

Boil lasagna according to package instructions, undercooking slightly, drain and rinse with cold water. Pat dry on tea towel. Combine ground beef and sausage and brown together. Drain meat and add to marinara sauce. Combine cottage and Ricotta cheeses. Lightly grease a 13" � 9" baking pan, and arrange a layer of lasagna noodles. Spread with cottage/Ricotta cheese mixture, sprinkle with shredded Mozzarella, spread with meat sauce, and sprinkle with grated Parmesan cheese. Continue layering lasagna, cheeses, and sauce in the same manner until all ingredients are used. (You may have an extra lasagna noodle or two.) Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before cutting into squares to serve. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 735 Calories (kcal); 36g Total Fat; (45% calories from fat); 44g Protein; 55g Carbohydrate; 92mg Cholesterol; 1613mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Accompany with garlic bread and salad. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lasagna Rolls Recipe By Serving Size Categories :Elizabeth Powell : 6 Preparation Time :1:00 : Cheese Pasta Vegetarian

Main Dishes Vegetables

Amount

Measure

Ingredient -- Preparation Method

-------6 1/4 1/4 1 1/2 1/4 1/4 1/4 1 1 1/3

-----------cup cup cup cup cup cup cup pound 15-ounce jar cup

-------------------------------lasagna noodles -- cooked, drained Mozzarella cheese -- shredded Fontina cheese -- grated broccoli flowerets -- cooked mushrooms -- sliced fresh parsley -- chopped fresh basil -- chopped fresh chives -- chopped cottage cheese spaghetti sauce Parmesan cheese -- grated

Combine Mozzarella, Fontina, broccoli, mushrooms and herbs in food processor and chop coarsely. Add cottage cheese just to blend. Add more seasoning, if desired. Oil flat bottomed casserole large enough to hold rolled lasagne in one layer. Pour 1/2 inch of the spaghetti sauce on bottom of casserole. Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each half). Roll up and place seam side down in casserole. Cover with remaining sauce. Sprinkle with grated Parmesan. Cover with foil. Bake covered with foil 20 minutes in a 350-degree oven, then uncover and bake until brown and bubbly� about 20 minutes more. T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 520 Calories (kcal); 10g Total Fat; (17% calories from fat); 27g Protein; 79g Carbohydrate; 19mg Cholesterol; 808mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Bars Recipe By Serving Size Categories Amount -------2 1/4 1 4 2 1/4 1 1 :Elizabeth Powell : 18 Preparation Time :1:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour sugar butter eggs brown sugar all-purpose flour double-acting baking powder fresh coconut -- grated

Measure -----------cups cup cup cups cup teaspoon cup

1 1 1 1/4

cup cup tablespoon cup

walnuts -- chopped fresh lemon juice lemon zest -- grated powdered sugar

Mix 2 cups flour with 1/4 cup sugar. Blend in butter until finely mixed. Press into a jelly roll pan. Bake 15 minutes at 350 degrees. Beat together eggs, brown sugar, 1/4 cup flour and baking powder. Stir in coconut and nuts. Spread filling over crust and return pan to oven. Bake 25 minutes more. Blend lemon juice, zest, and powdered sugar until smooth. Spread on hot cookies. Cool and cut into bars. - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 17g Total Fat; (46% calories from fat); 5g Protein; 39g Carbohydrate; 69mg Cholesterol; 151mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Dill Dressing Recipe By Serving Size Categories Amount -------1/4 1 2 1/4 3/4 1/2 :Elizabeth Powell : 8 Preparation Time :0:15 : Salad Dressings Ingredient -- Preparation Method -------------------------------fresh lemon juice lemon zest -- grated fresh dill weed -- chopped salt olive oil dill seed (optional)

Measure -----------cup tablespoon tablespoons teaspoon cup teaspoon

Beat all ingredients together until well blended. - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 20g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Perfect dressing for Middle Eastern Sandwiches. Nutr. Assoc. : 0 0 0 0 0 506

* Exported from MasterCook * Lemon Herb Butter Recipe By Serving Size Categories Amount -------1/2 1 2 1 1/2 2 :Elizabeth Powell : 4 Preparation Time :0:10 : Sauces Ingredient -- Preparation Method -------------------------------butter -- softened fresh lemon juice fresh parsley -- chopped fresh chives -- chopped ground tarragon heavy cream

Measure -----------cup tablespoon tablespoons tablespoon teaspoon tablespoons

Cream all ingredients together in order given. Heap into a glass dish and chill.

- - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 26g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 72mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Serve with grilled or broiled fish, or vegetables. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lemon Meringue Pie Recipe By Serving Size Categories Amount -------2 1/4 1 3 1 2 1 1/4 1 3 :Elizabeth Powell : 6 Preparation Time :1:00 : Desserts

Pies & Pastry

Measure -----------cup tablespoon tablespoons cup tablespoons cups tablespoons

Ingredient -- Preparation Method -------------------------------eggs -- separated fresh lemon juice lemon zest -- grated all-purpose flour sugar butter boiling water pie crust (9-inch) sugar

In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low

heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450 degrees until meringue is browned. - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 13g Total Fat; (33% calories from fat); 4g Protein; 57g Carbohydrate; 73mg Cholesterol; 254mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 2009 0 * Exported from MasterCook * Lemon Rice Pilaf Recipe By Serving Size Categories Amount -------2 1/2 1 2 2 1/4 1 :Elizabeth Powell : 6 Preparation Time :1:20 : Rice Ingredient -- Preparation Method -------------------------------butter chopped onions long-grain brown rice orzo Chicken Stock fresh lemon juice lemon zest -- grated

Measure -----------tablespoons cup cup tablespoons cups cup tablespoon

In a heavy saucepan, saut� onion in butter until soft. Stir in rice and orzo and cook two minutes, stirring to coat rice and orzo with butter. Add chicken stock and lemon juice. Bring to a boil, cover, turn heat low, and simmer 50 minutes. Fluff up rice with a fork, turn into a heated serving bowl, and garnish with grated lemon zest. - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 7g Total Fat; (31% calories from fat); 5g Protein; 32g Carbohydrate; 19mg Cholesterol; 68mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By :Elizabeth Powell

Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4

: 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Tea Bread Recipe By Serving Size Categories Amount -------3 1 2 1 1/2 1 3/4 2 1/2 :Elizabeth Powell : 8 Preparation Time :1:00 : Breads Ingredient -- Preparation Method -------------------------------butter -- melted sugar eggs flour salt fresh lemon juice lemon zest -- grated powdered sugar -- sifted

Measure -----------tablespoons cup cups teaspoon cup tablespoons cup

Stir sugar into melted butter. Beat in eggs. Stir in flour and salt until just blended. Add 1/2 cup lemon juice and one tablespoon lemon zest. Pour batter into a greased and floured loaf pan. Bake at 350 for 50 minutes. Remove from oven and cool ten minutes. Mix powdered sugar with remaining 1/4 cup lemon juice and one tablespoon zest. Remove bread from pan and pour glaze over top.

- - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 6g Total Fat; (18% calories from fat); 4g Protein; 53g Carbohydrate; 58mg Cholesterol; 325mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates NOTES : Keeps well, serve toasted. Nutr. Assoc. : 222 0 3218 3309 0 3378 0 0 * Exported from MasterCook * Lemon-Barbecued Chicken Recipe By Serving Size Categories Amount -------2 1 1/2 1 1 2 1/2 1/2 :Elizabeth Powell : 8 Preparation Time :24:00 : Main Dishes

Poultry

Measure -----------whole cup cup teaspoon teaspoon teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------chickens olive oil lemon juice salt paprika onion powder thyme garlic powder

Put chicken into serving pieces and place in shallow dish or pan. Combine all other ingredients and pour over chicken. Cover dish with foil; refrigerate overnight. Remove to room temperature 1 hour before cooking. Place chicken on hot grill 25 minutes; then turn and cook 25 minutes more. Brush often with marinade. - - - - - - - - - - - - - - - - - - Per serving: 456 Calories (kcal); 36g Total Fat; (71% calories from fat); 30g Protein; 2g Carbohydrate; 89mg Cholesterol; 382mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 5829 0 796 0 0 0 0 0 * Exported from MasterCook * Lemonade Concentrate Recipe By Serving Size Categories Amount -------:Elizabeth Powell : 24 Preparation Time :1:15 : Beverages Ingredient -- Preparation Method --------------------------------

Measure ------------

1 1/2 2 1/2 9

cups cups whole

sugar water lemons Sprigs of mint

Combine sugar and water in a small saucepan; bring to a boil and boil for 5 minutes. Remove from heat, cool slightly. Reserve one lemon to slice for garnish. Grate zest of two lemons; juice eight lemons. Combine juice and zest with warm syrup. Steep one hour. Strain. To serve: Mix 1 part lemonade concentrate with 2 parts water. Serve over ice. Garnish with lemon slices and mint. - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 15g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Lentil Salad Recipe By Serving Size Categories Amount -------1/4 2/3 1 1 2 1/2 2 :Elizabeth Powell : 6 Preparation Time :1:00 : Beans Vegetarian

Salads

Measure -----------cup cup teaspoon clove cups cup whole

Ingredient -- Preparation Method -------------------------------fresh lemon juice olive oil Italian seasoning garlic -- mashed dried lentils diced celery red ripe tomatoes -- chopped

Whisk together lemon juice and olive oil. Beat in Italian seasoning and garlic. Wash lentils and boil in a quart of water until barely tender, about 30 minutes. Drain. While warm, toss with lemon dressing. Cool to room temperature. Add celery and tomatoes. Serve immediately or chill and serve cold. - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 25g Total Fat; (48% calories from fat); 18g Protein; 40g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lentil Stew Recipe By Serving Size Categories Amount -------1 2 2 1 2 1 1 1/4 1/2 1 :Elizabeth Powell : 8 Preparation Time :2:00 : Beans Vegetarian

Soups & Stews

Measure -----------pound quarts whole medium whole clove teaspoon cup can

Ingredient -- Preparation Method -------------------------------dried lentils -- washed, picked over water* celery stalks -- chopped onion -- chopped carrots -- chopped garlic -- minced bay leaf thyme red wine plum tomatoes

In a large soup kettle, combine all ingredients except wine and tomatoes. Bring to a boil and simmer, over low heat, for 1-1/2 hours. Add wine and tomatoes and simmer 20-30 minutes more. Serve with a dollop of sour cream. - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 1g Total Fat; (2% calories from fat); 16g Protein; 37g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * Better if made with vegetable stock. For non-vegetarians, beef, corned beef, or ham stock may be used. Nutr. Assoc. : 0 1582 2523 0 0 0 0 0 0 0 * Exported from MasterCook * Lime Marmalade Recipe By Serving Size Categories Amount -------2 :Elizabeth Powell : 64 Preparation Time :3:00 : Canning, Preserves, Etc.

Jams & Jellies

Measure -----------pounds

Ingredient -- Preparation Method -------------------------------limes

2 8 6

cups cups

lemons water (approximately) sugar (approximately)

Choose fruit that has not been waxed. Place fruit in a large kettle and add water just to cover. Bring to a boil and simmer until fruit can be pierced with a fork. Remove fruit, reserving water in which it was boiled. Cool fruit, cut lengthwise into quarters, remove seeds, and slice as thinly as possible. Return fruit, along with any accumulated juices, to water and measure into large kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to a boil and boil quickly until mixture reaches jelly stage (220 degrees F on candy thermometer). Pour into sterilized 1/2 pint or 1 pint jars, seal and process according to jar manufacturer's instructions. Yield: "4 Pints" - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Makes 4 pints, or about 64 two-tablespoon servings. Nutr. Assoc. : 0 0 1582 1440 * Exported from MasterCook * Liver Spread Recipe By Serving Size Categories Amount -------1/2 3 1 2 1/4 1/4 1 1/4 1 2 :Elizabeth Powell : 12 Preparation Time :24:00 : Appetizers Ingredient -- Preparation Method -------------------------------butter or margarine Spanish onions -- chopped chicken livers hard-boiled eggs fresh parsley -- chopped mayonnaise salt pepper Worcestershire sauce fresh parsley -- chopped

Measure -----------cup cups pound cup cup teaspoon teaspoon teaspoon tablespoons

Melt butter in large heavy skillet. Add onions and chicken livers and saut�, stirring until livers are lightly browned. Cool slightly, and drain off any juices. Combine liver and onions with eggs and parsley in a food processor. Blend until smooth. Mix in mayonnaise, salt, pepper, and Worcestershire sauce. Pour p�t� mixture into bowl. Chill overnight. Garnish with additional parsley.

- - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 14g Total Fat; (69% calories from fat); 9g Protein; 5g Carbohydrate; 224mg Cholesterol; 328mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lobster Stew Recipe By Serving Size Categories Amount -------2 2 1 1 1 1 1 2 :Elizabeth Powell : 4 Preparation Time :1:00 : Seafood

Soups & Stews

Measure -----------1 1/2-pound medium pint pint tablespoon tablespoons

1 2

tablespoons

Ingredient -- Preparation Method -------------------------------Maine lobsters -- cooked onions milk sweet light cream celery stalk bay leaf whole cloves sherry Salt -- to taste Black pepper -- to taste Nutmeg -- to taste egg yolk -- beaten butter

Remove meat from lobster and reserve. Stud one onion all over with whole cloves. Break up lobster shells and place in soup kettle with milk, cream, onions, celery, bay leaf, and cloves. Simmer 45 minutes. Strain through sieve into a clean soup kettle. Add lobster and sherry. Season to taste with salt, pepper, cayenne, and nutmeg. Simmer over very low heat until lobster is heated through. Beat 1/2 cup of the soup into beaten egg yolk. Pour egg mixture gradually into remaining soup mixture and heat 1-2 minutes longer. Pour into soup bowls and top each with 1/2 tablespoon butter. Serve with oyster crackers. - - - - - - - - - - - - - - - - - - Per serving: 720 Calories (kcal); 38g Total Fat; (48% calories from fat); 73g Protein; 19g Carbohydrate; 488mg Cholesterol; 1190mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 483 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Louisiana Grilled Shrimp Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 1 2 1/4 :Elizabeth Powell : 4 Preparation Time :4:30 : Luncheon Seafood

Main Dishes

Measure -----------pound cup cup teaspoon tablespoon large cup Dash

Ingredient -- Preparation Method -------------------------------large shrimp olive oil fresh lemon juice Cajun seasoning Worcestershire sauce bell peppers -- cut into 2" pieces butter -- melted Tabasco sauce

Place unpeeled shrimp in 2-quart casserole. Mix together olive oil, lemon juice, Cajun seasoning, and Worcestershire sauce. Drizzle over shrimp and marinate for at least 4 hours. Remove from marinade and skewer with chunks of pepper between shrimp. Mix butter and Tabasco sauce and brush over shrimp. Grill over hot coals until browned. - - - - - - - - - - - - - - - - - - Per serving: 490 Calories (kcal); 41g Total Fat; (73% calories from fat); 24g Protein; 9g Carbohydrate; 204mg Cholesterol; 377mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with warm French bread and tossed green salad. Nutr. Assoc. : 1374 0 797 0 0 0 222 0 * Exported from MasterCook * Mac & Cheese for Grown-Ups Recipe By Serving Size Categories :Elizabeth Powell : 8 Preparation Time :1:00 : Cheese Main Dishes

Luncheon Pasta

Amount -------1 1/4 3

Measure -----------pound cup tablespoons

Ingredient -- Preparation Method -------------------------------macaroni butter all-purpose flour

2 1 1 1/4 1/2 1/2 1/2 1/8 1/4 1/4

cups cup cup cup cup cup teaspoon teaspoon cup cup

Chicken Stock sherry heavy cream Fontina cheese -- shredded Gruy�re cheese -- shredded Emmenthaler cheese -- shredded thyme nutmeg Salt Cayenne pepper bread crumbs Parmesan cheese -- grated

Boil pasta according to package directions, undercooking slightly, and drain. Melt butter, stir in flour, and cook roux one minute. Gradually whisk in stock. Bring mixture to a boil and boil one to two minutes. Whisk in sherry and cream and bring just to a boil. Remove from heat and stir in Fontina, Gruy�re, and Emmenthaler cheese until the cheese melts. Season with thyme, nutmeg, salt, and pepper to taste. Pour into a 9" � 13" baking pan. Sprinkle with bread crumbs and Parmesan cheese. Bake at 375 degrees for 30 minutes. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 547 Calories (kcal); 29g Total Fat; (48% calories from fat); 18g Protein; 52g Carbohydrate; 94mg Cholesterol; 318mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Macaroni & Cheese Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:30 : Cheese Main Dishes

Luncheon Pasta

Amount -------8 2 1/2 1

Measure -----------ounces tablespoons cup cup Dash

Ingredient -- Preparation Method -------------------------------macaroni butter cream Cheddar cheese -- shredded Worcestershire sauce

Cook macaroni according to package instructions. Drain and return to pot. Over low heat, add butter and stir until melted. Add cream and cheese and heat, stirring constantly, until cheese melts. Season with a dash or two of Worcestershire Sauce. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 24g Total Fat; (47% calories from fat); 15g Protein; 44g Carbohydrate; 71mg Cholesterol; 249mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Serve with a tomato salad and whole wheat rolls. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Madeira Sauce

Recipe By Serving Size Categories Amount -------1 1/2 1 2 2 2 2 2 1/4 1/4 1/2 1/4 1/8

:Elizabeth Powell : 8 Preparation Time :0:30 : Sauces Ingredient -- Preparation Method -------------------------------seedless raisins Madeira butter all-purpose flour ham stock -- boiling OR beef stock -- boiling OR corned beef stock -- boiling currant jelly brown sugar dry mustard ground ginger ground cloves

Measure -----------cups cup tablespoons tablespoons cups cups cups cup cup teaspoon teaspoon teaspoon

Macerate raisins in Madeira. Melt butter over medium-high heat. Stir in flour and cook roux, stirring constantly, until it browns. Whisk in hot stock. Bring to a boil over medium heat, reduce heat, and simmer 20 minutes. Stir in currant jelly and brown sugar and continue to simmer until jelly and sugar melt. Season with mustard, ginger, and cloves. Whisk in Madeira and raisins. Bring sauce just to a boil. Serve with ham or corned beef. - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 3g Total Fat; (16% calories from fat); 1g Protein; 35g Carbohydrate; 8mg Cholesterol; 570mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Mandeltorte Recipe By Serving Size Categories Amount -------1 3 1/3 2/3 1 :Elizabeth Powell : 8 Preparation Time :2:30 : Desserts

Pies & Pastry

Measure -----------cup cup cup teaspoon

Ingredient -- Preparation Method -------------------------------butter eggs all-purpose flour sugar double-acting baking powder

1 1 2 1

1/4

cup teaspoon cup tablespoons teaspoon

shelled almonds -- ground almond extract raspberry jam powdered sugar -- sifted fresh lemon juice

Have 1/2 cup butter at room temperature. Sift together flour, baking powder, and 1/3 cup sugar. Cut the 1/2 cup butter into dry ingredients with a pastry blender until mixture resembles cornmeal. Beat one egg and stir into flour mixture. Pat into a 9" flan pan, pushing about 1/3 of the dough up against sides of pan. Chill 1/2 hour. Soften remaining 1/2 cup of butter and beat remaining sugar into it. Beat in two eggs, one at a time, beating well between each. Stir in almonds and extract. Pour over pastry. Bake at 350 degrees for 30 minutes. Remove from oven and cool one hour. Spread jam over torte. Mix powdered sugar with enough lemon juice to form a spreadable icing. Use a pastry bag fitted with small hole to pipe icing in a design over top of torte. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 449 Calories (kcal); 34g Total Fat; (65% calories from fat); 6g Protein; 33g Carbohydrate; 132mg Cholesterol; 322mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maple-Barbecued Oven Spareribs Recipe By Serving Size Categories Amount -------1 1/2 2 2 1 1/2 1 1 1/2 1/8 2 :Elizabeth Powell : 4 Preparation Time :1:45 : Main Dishes

Pork

Measure -----------cups tablespoons tablespoons tablespoons tablespoon teaspoon teaspoon teaspoon pounds

Ingredient -- Preparation Method -------------------------------maple syrup chili sauce cider vinegar onion -- chopped Worcestershire sauce salt dry mustard black pepper pork spareribs

Combine all ingredients except spareribs and bring to a boil. Wipe spareribs with damp paper towels. Brush sauce on both sides of ribs. Place in a shallow, open

roasting pan and bake for 1-1/2 hours, basting frequently with remaining sauce and turning to glaze. T(Baking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 720 Calories (kcal); 34g Total Fat; (41% calories from fat); 24g Protein; 81g Carbohydrate; 110mg Cholesterol; 689mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 5 1/2 Other Carbohydrates Serving Ideas : Serve with black-eyed peas, cole slaw and cornbread. Nutr. Assoc. : 0 0 0 0 0 0 0 0 1168 * Exported from MasterCook * Marinated Mushrooms Recipe By Serving Size Categories Amount -------2 2 3/4 1/4 1 1/4 1/4 1/4 2 1/4 1 1/4 :Elizabeth Powell : 16 Preparation Time :24:00 : Appetizers Vegetables

Salads

Measure -----------pounds cans cup cup clove teaspoon teaspoon cup tablespoons teaspoon tablespoon cup

Ingredient -- Preparation Method -------------------------------mushrooms artichoke hearts -- drained water olive oil garlic -- chopped peppercorns ground thyme cider vinegar salt dried basil bay leaf fresh lemon juice

Slice mushrooms in half through stems. Quarter artichoke hearts. Combine artichoke hearts and mushrooms. Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and artichoke hearts. Refrigerate overnight. Remove peppercorns and bay leaf before serving. - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 4g Total Fat; (57% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 812mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Shrimp Recipe By Serving Size Categories Amount -------2 2 2 1 1 1 1 3 1 1/2 1/4 :Elizabeth Powell : 8 Preparation Time :0:20 : Appetizers

Seafood

Measure -----------pounds jars jars small can whole tablespoon clove tablespoons pint teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------fresh shrimp -- cooked and peeled artichoke hearts -- drained button mushrooms black olives -- pitted and drained green pepper -- minced grated onions garlic -- minced fresh parsley -- minced Italian salad dressing salt black pepper

Place shrimp, artichoke hearts, mushrooms, olives, and peppers in a deep ceramic or glass bowl. Mix remaining ingredients thoroughly and pour over shrimp mixture. Cover and marinate in refrigerator for 24 hours before serving, stirring occasionally. T(Marinating Time): "24:00" - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 30g Total Fat; (65% calories from fat); 25g Protein; 12g Carbohydrate; 173mg Cholesterol; 790mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mayonnaise Recipe By Serving Size Categories Amount -------2 2 :Elizabeth Powell : 16 Preparation Time :0:10 : Salad Dressings Ingredient -- Preparation Method -------------------------------egg yolks olive oil

Measure -----------cups

Juice of one lemon or more Salt Pepper Beat egg yolks with 1 teaspoon lemon juice until thick. Add olive oil, drop by drop, beating continually at high speed. When oil is absorbed, beat in lemon juice, salt, and pepper to taste.

- - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 28g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 27mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Meatloaf Recipe By Serving Size Categories Amount -------1 1/4 3/4 1 1/2 1 2/3 1/3 2 :Elizabeth Powell : 8 Preparation Time :2:00 : Beef

Main Dishes

Measure -----------pounds pound cups package cup cup

Ingredient -- Preparation Method -------------------------------lean ground beef bulk sausage bread crumbs onion soup mix milk ketchup eggs -- beaten

Combine all ingredients and pack into 9 � 5 loaf pan. Bake uncovered at 350 degrees for 1-1/2 hours.

T(Baking Time): "1:30" - - - - - - - - - - - - - - - - - - Per serving: 498 Calories (kcal); 35g Total Fat; (63% calories from fat); 23g Protein; 22g Carbohydrate; 132mg Cholesterol; 1086mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook * Mexican Corn Bread Recipe By Serving Size Categories Amount -------1 1 2 4 1/2 2 1/2 1/2 1 1/2 1/2 1 1 :Elizabeth Powell : 8 Preparation Time :0:30 : Breads Ingredient -- Preparation Method -------------------------------cornmeal flour sugar baking powder chili powder eggs -- beaten milk butter -- melted jalape�o pepper -- chopped sweet red peppers -- chopped onion -- chopped creamed corn Monterey Jack cheese -- shredded

Measure -----------cup cup tablespoons teaspoons teaspoon cup cup tablespoon cup cup can cup

Sift dry ingredients together. Beat together milk and eggs. Beat in melted butter. Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly. Pour into a greased 8" or 9" square pan. Bake 30 minutes at 400 degrees.

T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 332 Calories (kcal); 18g Total Fat; (48% calories from fat); 9g Protein; 34g Carbohydrate; 92mg Cholesterol; 506mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 20104 0 0 0 0 * Exported from MasterCook * Mexican Green Bean Salad Recipe By Serving Size Categories Amount -------1 1/2 :Elizabeth Powell : 4 Preparation Time :1:00 : Salads

Vegetables

Measure -----------pound cup

Ingredient -- Preparation Method -------------------------------green beans olive oil

2 1 2 1 1 1

tablespoon tablespoons tablespoon tablespoon tablespoon

jalape�o peppers -- seeded and chopped vinegar lemon juice onion -- minced parsley -- minced fresh cilantro -- minced

Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour. Serve at room temperature or chilled.

T(Marinating Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 27g Total Fat; (85% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 191mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2458 0 0 0 0 0 * Exported from MasterCook * Middle Eastern Sandwiches Recipe By Serving Size Categories Amount -------1 1/4 1/3 2 1 1/4 1/4 1 :Elizabeth Powell : 0 Preparation Time :0:05 : Luncheon

Vegetarian

Measure -----------cup cup tablespoons leaf tablespoon cup tablespoon

Ingredient -- Preparation Method -------------------------------pita pocket hummus tabouli Feta cheese -- crumbled romaine lettuce -- torn into pieces tomato -- chopped alfalfa sprouts Greek olives -- chopped Lemon Dill dressing (see recipe)

Cut top 1/4 from pita pocket and reserve for another use*. Open pocket and spread one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad dressing over all. This serves one, but is easily multiplied for many. * Broiled pieces of pita bread are excellent for dipping extra hummus.

Cuisine: "Middle Eastern"

- - - - - - - - - - - - - - - - - - Per serving: 2032 Calories (kcal); 185g Total Fat; (79% calories from fat); 28g Protein; 82g Carbohydrate; 17mg Cholesterol; 1624mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 1/2 Fruit; 36 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4513 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Lemon Dill Dressing Recipe By Serving Size Categories Amount -------1/4 1 2 1/4 3/4 1/2 :Elizabeth Powell : 8 Preparation Time :0:15 : Salad Dressings Ingredient -- Preparation Method -------------------------------fresh lemon juice lemon zest -- grated fresh dill weed -- chopped salt olive oil dill seed (optional)

Measure -----------cup tablespoon tablespoons teaspoon cup teaspoon

Beat all ingredients together until well blended. - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 20g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Perfect dressing for Middle Eastern Sandwiches. Nutr. Assoc. : 0 0 0 0 0 506 * Exported from MasterCook * Mighty Red's Seafood Sauce Recipe By Serving Size Categories Amount -------1/2 1/2 :Elizabeth Powell : 32 Preparation Time :0:10 : Sauces

Seafood

Measure -----------cup cup

Ingredient -- Preparation Method -------------------------------chili sauce ketchup

1 1 8 1/2 1 1/2

tablespoon tablespoon drops teaspoon Dash teaspoon teaspoon

Worcestershire sauce prepared horseradish Tabasco sauce dry mustard paprika salt fresh ground black pepper

Combine all ingredients. Chill before serving. Makes about 2 cups, or 32 onetablespoon servings. - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2615 0 0 0 0 0 0 0 0 * Exported from MasterCook * Minestrone Soup Recipe By Serving Size Categories Amount -------1/2 1 2 1 1 2 1 1 2 1 1/4 1/8 1 1 1 1 :Elizabeth Powell : 8 Preparation Time :1:15 : Soups & Stews

Vegetables

Measure -----------cup clove cups cup small can quarts quart cup whole teaspoon teaspoon teaspoon whole package can cup

Ingredient -- Preparation Method -------------------------------olive oil garlic -- minced onions -- chopped celery -- chopped tomato paste beef broth water cabbage -- shredded carrots -- sliced salt black pepper ground sage zucchini -- sliced frozen green beans red kidney beans macaroni

In a large soup pot, saut� garlic, onion and celery until soft. Stir in tomato paste, broth, water, cabbage, carrots, salt, pepper and sage. Mix well, bring to a boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients. Cook 10-12 minutes until macaroni is tender. Serve hot. Sprinkle with Parmesan cheese immediately before serving.

Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 14g Total Fat; (35% calories from fat); 20g Protein; 39g Carbohydrate; 0mg Cholesterol; 1706mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mint Chocolate Chip Ice Cream Recipe By Serving Size Categories Amount -------2 1 1 1/2 1/4 1 1/3 1/4 :Elizabeth Powell : 8 Preparation Time :4:00 : Desserts Ingredient -- Preparation Method -------------------------------eggs whipping cream light cream sugar corn syrup vanilla extract creme de menthe -- * see note miniature chocolate chips Green food coloring (optional)

Measure -----------pint cup cup cup teaspoon cup cup

Beat eggs until light, about 4 minutes; beat in sugar gradually. Add creams, corn syrup, vanilla, creme de menthe, and optional food coloring. Pour into 4 quart ice cream freezer container, and freeze according to manufacturer's directions. Remove dasher. Stir in chocolate chips. Cover. Pack with additional salt and ice, using 1 part rock salt to 4 parts ice. Let ripen 3 hours.

- - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 31g Total Fat; (66% calories from fat); 4g Protein; 31g Carbohydrate; 148mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 1/2 Other Carbohydrates NOTES : * Substitute 1 tablespoon mint extract, if desired. Nutr. Assoc. : 3218 1616 3940 0 0 0 0 0 0 * Exported from MasterCook *

Minted Cucumber Salad Recipe By Serving Size Categories Amount -------3 1/2 2 2 1/8 1/2 1/4 2 :Elizabeth Powell : 8 Preparation Time :0:40 : Salads Vegetarian

Vegetables

Measure -----------large teaspoon cups teaspoons teaspoon teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------cucumbers salt plain yogurt rice wine vinegar white pepper sugar fresh mint -- chopped fresh parsley -- chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour. Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an hour. In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate if not served at once. Serve chilled or at room temperature. - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 2g Total Fat; (33% calories from fat); 3g Protein; 7g Carbohydrate; 8mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mocha Chip Bars Recipe By Serving Size Categories Amount -------1/2 1 3/4 2 1 1 1/2 2 2 1 :Elizabeth Powell : 10 Preparation Time :0:35 : Cookies Ingredient -- Preparation Method -------------------------------butter brown sugar eggs vanilla extract instant coffee salt all-purpose flour double-acting baking powder nuts -- chopped

Measure -----------cup cups teaspoon tablespoon teaspoon cups teaspoons cup

1

cup

chocolate chips

Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients and coffee together and add to egg mixture. Stir in chocolate chips and nuts. Pour batter into greased 9" � 15" pan. Bake at 350 degrees for 20 minutes. T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 477 Calories (kcal); 25g Total Fat; (45% calories from fat); 7g Protein; 62g Carbohydrate; 62mg Cholesterol; 323mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mocha Icing Recipe By Serving Size Categories Amount -------1/2 3 3 1/2 :Elizabeth Powell : 8 Preparation Time :0:15 : Fillings & Frostings Ingredient -- Preparation Method -------------------------------unsalted butter -- softened powdered sugar -- sifted cocoa fresh brewed coffee

Measure -----------cup cups tablespoons cup

Cream butter. Sift 1/2 cup sugar with cocoa. Beat into butter. Add coffee and remaining sugar alternately, beating between each addition, until stiff enough to spread. Makes enough to fill and frost a 9" layer cake.

- - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 12g Total Fat; (36% calories from fat); 1g Protein; 46g Carbohydrate; 31mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates Serving Ideas : Excellent on banana cake, brownies or Genoise. Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook * Mornay Sauce Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 2 2 4 4 1 :Elizabeth Powell : 8 Preparation Time :0:30 : Cheese

Sauces

Measure -----------cup cup cup tablespoons cups ounces ounces tablespoon

Ingredient -- Preparation Method -------------------------------butter fresh parsley -- chopped fine scallions -- chopped fine all-purpose flour cream Swiss cheese -- grated Parmesan cheese -- grated vermouth Salt Cayenne pepper

Melt butter in a heavy saucepan and saut� parsley and scallions for one minute. Blend in flour and cook, stirring constantly for one minute. Blend in cream and bring just to boiling. Add cheeses and stir until melted. Add vermouth and season with salt and cayenne to taste. - - - - - - - - - - - - - - - - - - Per serving: 378 Calories (kcal); 35g Total Fat; (81% calories from fat); 12g Protein; 5g Carbohydrate; 107mg Cholesterol; 444mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Baumann's Cheese Cake Recipe By Serving Size Categories Amount -------1 1 1 1/2 4 1 1/2 1 3 3 1/4 :Elizabeth Powell : 10 Preparation Time :4:00 : Cakes Ingredient -- Preparation Method -------------------------------cottage cheese -- creamed cream cheese -- softened sugar eggs fresh lemon juice vanilla extract all-purpose flour cornstarch butter -- melted

Measure -----------pound pound cups tablespoons teaspoon tablespoons tablespoons cup

1

pint

sour cream

Cream cottage cheese and cream cheese. Gradually add sugar, beating well. Add eggs one at a time, beating well between each. Stir in lemon juice and vanilla. Sift over all flour and cornstarch, blend in. Add melted butter and mix until smooth. Blend in sour cream. Pour into greased spring form pan. Bake at 325 degrees for one hour. Turn off oven and let cake remain 2 more hours. Chill. Serve cold. - - - - - - - - - - - - - - - - - - Per serving: 500 Calories (kcal); 33g Total Fat; (58% calories from fat); 14g Protein; 39g Carbohydrate; 161mg Cholesterol; 413mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushrooms � la Greque Recipe By Serving Size Categories Amount -------1/2 1/2 2 1 1 1 1 1/4 1 1 1 :Elizabeth Powell : 6 Preparation Time :24:00 : Appetizers

Vegetables

Measure -----------cup cup cloves teaspoon teaspoon teaspoon teaspoon 14-ounce can whole pound

Ingredient -- Preparation Method -------------------------------fresh lemon juice olive oil garlic -- halved sugar salt basil bay leaf black pepper artichoke hearts onion -- sliced mushrooms

Bring first 8 ingredients to a boil and cook for 10 minutes. Pour over artichokes hearts, onions and mushrooms. Cover, refrigerate overnight, stirring several times. Remove garlic and bay leaf before serving. Cuisine: "Greek" - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 18g Total Fat; (67% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 422mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 42 0 0 * Exported from MasterCook * Mustard Pickle Recipe By Serving Size Categories Amount -------2 1 4 1 3 4 4 1 7 1 6 1 1/2 1 :Elizabeth Powell : 192 Preparation Time :24:00 : Canning, Preserves, Etc.

Pickles & Relishes

Measure -----------quarts bunch quart whole large quarts cup cups cup tablespoons tablespoons quart

Ingredient -- Preparation Method -------------------------------green tomatoes -- cut into 1" chunks celery stalks -- cut into 1/2" pieces sweet red peppers -- seeded, 1" pieces pearl onions -- peeled cauliflower -- cut into flowerets cucumbers -- peeled, seeded, sliced ice water salt sugar all-purpose flour mustard powder turmeric cider vinegar -- boiling

Place all vegetables in a large enamel kettle and sprinkle with pickling salt. Pour ice water over all. Let stand overnight. Bring to a boil, then drain thoroughly and divide evenly between two preserving kettles. Mix sugar, flour, mustard, and turmeric together. Stir boiling hot vinegar into flour mixture and mix well. Divide evenly between two kettles of vegetables. Working with one kettle of vegetables at a time, bring to a boil and boil gently for 5 minutes, stirring well to prevent flour from lumping. Ladle into sterile pint jars, leaving 1/2" headroom. Adjust lids and process in a boiling water bath for 15 minutes. Remove and complete seals. Makes 12 pints, about 192 two-tablespoon servings.

Yield: "12 Pints" - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 544mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Mustard Sauce Recipe By Serving Size Categories Amount -------1 1/2 1/4 2 1/4 3 :Elizabeth Powell : 6 Preparation Time :0:15 : Sauces Ingredient -- Preparation Method -------------------------------water brown sugar, packed cider vinegar mustard powder salt black pepper cayenne pepper cornstarch cold water

1/4

Measure -----------cup cup cup teaspoons tablespoon Dash Dash tablespoons cup

Combine all ingredients, except cornstarch and water, in saucepan. Bring to a boil. Dissolve cornstarch in water. Blend in and cook until sauce clears and thickens. - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 276mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Serving Ideas : Serve with ham or corned beef. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Red Beans and Rice Recipe By Serving Size Categories Amount -------1 1/2 1 2 1/4 1 1 1 1 1/2 :Elizabeth Powell : 6 Preparation Time :4:00 : Beans

Rice

Measure -----------pound pound whole cloves cup quart quart teaspoon teaspoon whole

Ingredient -- Preparation Method -------------------------------red kidney beans -- dried salt pork onion -- chopped garlic -- chopped celery -- chopped ham stock OR beef stock Tabasco sauce salt bay leaf

1/4 3

teaspoon cups

thyme rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saut� for 3 minutes. Add beans, stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice. - - - - - - - - - - - - - - - - - - Per serving: 698 Calories (kcal); 32g Total Fat; (41% calories from fat); 25g Protein; 75g Carbohydrate; 43mg Cholesterol; 2329mg Sodium Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4708 0 0 620 274 2130706543 0 0 0 0 0 0 2840 * Exported from MasterCook * Noodles Romanoff Recipe By Serving Size Categories Amount -------12 1 8 2 1 1 1/4 1/4 1/2 :Elizabeth Powell : 6 Preparation Time :0:35 : Cheese Vegetarian

Pasta

Measure -----------ounces pound ounces tablespoons cup clove teaspoon cup cup

Ingredient -- Preparation Method -------------------------------egg noodles cream cheese -- softened sour cream butter -- melted scallions -- chopped garlic -- crushed black pepper bread crumbs grated Parmesan cheese

Cook noodles according to package directions until barely tender. Drain noodles. Mix together cream cheese, sour cream, and butter. Stir into noodles. Add scallions, garlic, and pepper, and turn into buttered baking dish. Combine bread crumbs and Parmesan cheese and sprinkle over top of noodle mixture. Bake at 350 degrees for 30 minutes. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 649 Calories (kcal); 43g Total Fat; (58% calories from fat); 19g Protein; 49g Carbohydrate; 169mg Cholesterol; 460mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0

Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 620 0 0 0 * Exported from MasterCook * Oatmeal Cookies Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1 2 3 1/2 :Elizabeth Powell : 72 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method -------------------------------butter all-purpose flour cinnamon baking soda double-acting baking powder brown sugar sugar eggs -- beaten slightly rolled oats seedless raisins

Measure -----------cup cups teaspoon teaspoon teaspoon cup cup cups cup

Melt butter and cool to room temperature. Sift flour, cinnamon, baking soda, and baking powder together. Add sugars to butter and stir well. Add eggs, sifted dry ingredients, oats, and raisins. Drop by spoonfuls onto well-greased cookie sheets. Bake at 350 degrees for 10 minutes. Makes about 72 cookies.

Yield: "72 cookies" T(Baking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 3g Total Fat; (36% calories from fat); 1g Protein; 11g Carbohydrate; 12mg Cholesterol; 53mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 222 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Onion Burgers Recipe By Serving Size :Elizabeth Powell : 8 Preparation Time :0:30

Categories Amount -------2 4 1 1 1 1/4 1

: Beef Measure -----------pounds ounces envelope cup cup teaspoon

Main Dishes Ingredient -- Preparation Method -------------------------------ground beef bulk sausage meat onion soup mix fresh bread crumbs egg buttermilk Worcestershire sauce

Combine all ingredients. Form into patties. Grill or saut� as desired. - - - - - - - - - - - - - - - - - - Per serving: 452 Calories (kcal); 37g Total Fat; (74% calories from fat); 22g Protein; 6g Carbohydrate; 130mg Cholesterol; 660mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 4841 0 0 0 0 0 * Exported from MasterCook * Onion Pie Recipe By Serving Size Categories Amount -------3 2 1 1/4 1 :Elizabeth Powell : 8 Preparation Time :0:30 : Vegetables

Vegetarian

Measure -----------cups tablespoons pound cup

Ingredient -- Preparation Method -------------------------------onions -- sliced butter cottage cheese heavy cream pie crust (9-inch) Salt Pepper Cayenne

Saut� onions in butter until soft. Blend cottage cheese with cream and season to taste. Pour into pie shell. Spread onions over cheese. Bake at 400 degrees for 15 minutes. T(Baking Time): "0:15" - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 13g Total Fat; (51% calories from fat); 10g Protein; 18g Carbohydrate; 23mg Cholesterol; 410mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2009 0 0 0 * Exported from MasterCook * Onion Soup Recipe By Serving Size Categories Amount -------1 1/2 3 1 1 1/4 3 2 1/2 6 1 1/2 :Elizabeth Powell : 6 Preparation Time :2:00 : Soups & Stews

Vegetables

Measure -----------pounds tablespoons tablespoon teaspoon teaspoon tablespoons quarts cup cup cup

Ingredient -- Preparation Method -------------------------------yellow onions -- thinly sliced butter olive oil salt sugar flour beef stock -- boiling white wine croutons Swiss cheese -- grated Parmesan cheese -- grated Salt -- to taste Black pepper -- to taste Croutons

Cook the onions slowly with butter and oil in a heavy-bottom 5 quart covered saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and sugar. Cook 30-40 minutes, stirring frequently until onions are golden brown. Sprinkle in the flour and cook, stirring, for 2 minutes. Blend in boiling beef stock. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally. Pour into individual ovenproof soup crocks. Float the croutons on top of the soup and sprinkle with grated cheese. Broil until cheese melts and croutons brown. - - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 18g Total Fat; (43% calories from fat); 14g Protein; 36g Carbohydrate; 38mg Cholesterol; 3632mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 568 129 0 489 1466 1034 0 0 0 * Exported from MasterCook *

Onion Tart Recipe By Serving Size Categories :Elizabeth Powell : 8 Preparation Time :1:00 : Luncheon Vegetables

Pies & Pastry Vegetarian

Amount -------3 3 2 2 1

Measure -----------cups tablespoons cups

1/4 1/8 1/8 1/4 1/8

teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------Pastry for 9" pie shell white onions -- thinly sliced butter sour cream eggs -- slightly beaten salt black pepper nutmeg ground ginger caraway seed paprika

Roll out pastry and fit into 9" pie pan. Bake at 450 degrees for 10 minutes. Remove from oven and cool. While shell cools, saut� onion in butter slowly until golden. Beat sour cream into eggs. Add cooked onions, salt, pepper, nutmeg, and ginger to egg mixture. Turn into pie shell. Sprinkle with caraway and paprika. Bake at 450 degrees for 10 minutes and at 350 degrees for 30 minutes, or until knife comes clean. - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 18g Total Fat; (76% calories from fat); 4g Protein; 8g Carbohydrate; 84mg Cholesterol; 357mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Fruitcake Recipe By Serving Size Categories Amount -------1 3/4 1 1/4 3/4 1/4 1/2 1 :Elizabeth Powell : 8 Preparation Time :1:30 : Cakes Ingredient -- Preparation Method -------------------------------baking soda buttermilk all-purpose flour double-acting baking powder cinnamon butter brown sugar

Measure -----------teaspoon cup cups teaspoon teaspoon cup cup

1 1 1/4 cup cup tablespoons cups

egg Orange rind of one orange seedless raisins ORANGE GLAZE (see directions) orange juice orange rind -- grated confectioners' sugar -- sifted

2 2

Dissolve soda in buttermilk. Sift together flour, baking powder, and cinnamon. Cream butter and sugar. Add egg and orange rind and beat until fluffy. Gradually add flour mixture, alternating with buttermilk mixture. Stir in raisins. Pour into greased and floured 8" square pan. Bake at 350 degrees for 45 minutes or until cake tester comes out clean. Cool 15 minutes. Spread with orange glaze while still warm. ___________________ ORANGE GLAZE: Heat orange juice to boiling. Remove from stove. Stir in orange rind and sugar, and beat until smooth. - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 13g Total Fat; (34% calories from fat); 4g Protein; 49g Carbohydrate; 55mg Cholesterol; 361mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oriental Grilled Chicken Recipe By Serving Size Categories Amount -------2 1/2 2 1/2 1 1 1 :Elizabeth Powell : 4 Preparation Time :2:00 : Main Dishes

Poultry

Measure -----------cup teaspoons cup tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------boneless, skinless chicken breasts soy sauce brown sugar rice wine sesame oil scallions -- chopped 1/2" ginger root slice -- chopped

Cut chicken breasts in half. Mix remaining ingredients together in a shallow pan large enough to hold breasts in one layer. Place breasts in marinade, turning to coat and rubbing marinade into breasts. Marinate at least one hour and as long as overnight. Grill chicken over hot coals or under broiler. Strain marinade, bring it to a

boil, and serve it with chicken. - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 5g Total Fat; (23% calories from fat); 29g Protein; 6g Carbohydrate; 68mg Cholesterol; 2136mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2314 0 0 0 0 0 3520 * Exported from MasterCook * Oyster Stew Recipe By Serving Size Categories Amount -------4 6 18 2 2 1/2 :Elizabeth Powell : 6 Preparation Time :0:10 : Seafood

Soups & Stews

Measure -----------whole tablespoons whole cups cups cup

Ingredient -- Preparation Method -------------------------------shallots -- minced butter oysters -- with liquor milk heavy cream dry sherry

Saut� shallots in 4 tablespoons of butter for 5 minutes. Add oysters with their liquor. Bring to a boil, add milk and cream, salt and pepper. Simmer 2 minutes. Add sherry and again bring to a boil. Serve at once, with a teaspoon of butter in each serving.

- - - - - - - - - - - - - - - - - - Per serving: 470 Calories (kcal); 44g Total Fat; (87% calories from fat); 6g Protein; 8g Carbohydrate; 164mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Parmesan cheese toast. Nutr. Assoc. : 4902 0 4319 4138 0 3181 * Exported from MasterCook * Pancakes Recipe By :Elizabeth Powell

Serving Size Categories Amount -------2 1 2 1/2 1/4 2 1 1/4 1/4

: 8 Preparation Time :0:30 : Breads

Breakfast

Measure -----------cups teaspoon teaspoons cup cups cup

Ingredient -- Preparation Method -------------------------------all-purpose flour salt double-acting baking powder sugar eggs milk melted butter -- or oil

Sift dry ingredients together. Beat eggs until light. Beat in milk and butter or oil. Make a well in the center of the dry ingredients and pour egg mixture into it. Quickly stir wet and dry ingredients together until just blended. If too thick, add more milk, a spoonful at a time. Heat griddle over medium-low heat and brush with melted butter. Pour batter by spoonfuls onto the griddle. Cook until bubbles appear all over the surface. Turn. Top should be evenly browned. Continue cooking until browned on the bottom as well. - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 8g Total Fat; (33% calories from fat); 6g Protein; 32g Carbohydrate; 67mg Cholesterol; 511mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Silver Dollar Pancakes: batter should be on the thick side. Drop by TEASPOONFULS onto griddle. Blueberry Pancakes: Toss 1/2 cup blueberries with sifted dry ingredients before adding egg mixture. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Parmesan Tuna Spread Recipe By Serving Size Categories Amount -------1 4 1 :Elizabeth Powell : 4 Preparation Time :0:15 : Appetizers Luncheon

Fish

Measure -----------7-ounce can ounces tablespoon

Ingredient -- Preparation Method -------------------------------solid white tuna Parmesan cheese -- grated mayonnaise

Drain tuna, place in small bowl, and flake with a fork. Then, rubbing tuna between fingers, flake very finely. Blend Parmesan cheese in blender until powder-fine. Mix cheese and mayonnaise into tuna with a fork. Mixture should be almost smooth,

but fairly dry. - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 12g Total Fat; (51% calories from fat); 24g Protein; 1g Carbohydrate; 38mg Cholesterol; 715mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Stuff tiny cream puffs or spread on crackers and broil. Nutr. Assoc. : 26332 0 0 * Exported from MasterCook * Peanut Butter Cookies Recipe By Serving Size Categories Amount -------2 3/4 1/2 1/4 1/2 1 1/2 1/2 1 :Elizabeth Powell : 30 Preparation Time :1:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda double-acting baking powder salt butter peanut butter brown sugar sugar egg

Measure -----------cups teaspoon teaspoon teaspoon cup cup cup cup

Sift flour, baking soda, baking powder, and salt together. Cream butter and peanut butter together. Gradually beat in sugars. Add egg and beat until fluffy. Stir in dry ingredients. Roll dough, a teaspoonful at a time, into balls; place 3 inches apart on greased cookie sheets; flatten with fork. Bake at 375 degrees for 12 minutes, or until golden brown. Yield: "60 cookies" - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 8g Total Fat; (50% calories from fat); 3g Protein; 14g Carbohydrate; 15mg Cholesterol; 132mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Peanut Butter Frosting Recipe By Serving Size Categories Amount -------1/4 1/2 1/4 2 1/4 1/2 :Elizabeth Powell : 24 Preparation Time :0:15 : Fillings & Frostings Ingredient -- Preparation Method -------------------------------butter -- softened peanut butter honey roasted peanut butter powdered sugar -- sifted cream vanilla extract

Measure -----------cup cup cup cups cup teaspoon

Cream butter and peanut butters together. Blend in sugar, vanilla, and enough cream to make frosting spreadable. Beat until light and fluffy. Makes sufficient to cover top of a 9" � 13" cake or two dozen cupcakes. - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 5g Total Fat; (48% calories from fat); 1g Protein; 11g Carbohydrate; 7mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 1071 0 0 0 * Exported from MasterCook * Pecan Pie Recipe By Serving Size Categories Amount -------3 1 1 1 1/4 1 1 :Elizabeth Powell : 6 Preparation Time :1:20 : Desserts

Pies & Pastry

Measure -----------whole cup cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------eggs -- beaten dark corn syrup sugar vanilla extract cinnamon pecans pie crust (9-inch) -- unbaked

Combine all ingredients and pour into unbaked pie shell. Bake at 325 degrees for one hour. T(Baking Time): "1:00"

- - - - - - - - - - - - - - - - - - Per serving: 438 Calories (kcal); 14g Total Fat; (28% calories from fat); 4g Protein; 79g Carbohydrate; 94mg Cholesterol; 113mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pesto Recipe By Serving Size Categories Amount -------6 2 1/2 2 1/2 2 :Elizabeth Powell : 6 Preparation Time :0:15 : Pasta

Sauces

Measure -----------ounces cloves cup cups cup tablespoons

Ingredient -- Preparation Method -------------------------------Parmesan cheese garlic olive oil fresh basil leaves -- packed fresh parsley dried pignolias

Grate Parmesan cheese in food processor or blender and set aside. With chopping blade in place, pur�e garlic cloves in olive oil and allow to stand for 15 minutes. Meanwhile, wash and dry thoroughly basil and parsley. Add herbs to olive oil mixture in food processor/blender and pur�e. Add pignolias, grated cheese, and additional olive oil, if needed. Toss with favorite hot pasta. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 28g Total Fat; (80% calories from fat); 13g Protein; 2g Carbohydrate; 22mg Cholesterol; 531mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : One of several "green" sauces for pasta that make a perfect summer meal when served with garden fresh tomatoes, French bread, and seasonably ripe fruit for dessert. While basil is in the garden, make pesto to freeze in serving-size quantities � if cheese and oil are omitted, pesto " base" can be stored in freezer longer. Nutr. Assoc. : 0 0 0 0 0 3144 * Exported from MasterCook * Piccalilli Recipe By :Elizabeth Powell

Serving Size Categories Amount -------1 1 1 1 2 1 1/2 1 4 1 1 2

: 256 Preparation Time :24:00 : Canning, Preserves, Etc.

Pickles & Relishes

Measure -----------dozen small dozen dozen whole cup quart cups tablespoon tablespoon tablespoons

Ingredient -- Preparation Method -------------------------------green tomatoes -- quartered cabbage -- cored and quartered red and green bell peppers -- seeded and quartered onions -- peeled and quartered cucumbers -- peeled and halved celery stalk -- halved salt vinegar sugar mustard seed celery seed pickling spice Black pepper -- to taste

Chop all vegetables in grinder or food processor. Place in large ceramic bowl and stir in salt; cover and let stand overnight. The next morning, drain well and place in large soup kettle. Stir in vinegar and sugar. Tie spices in cheesecloth bag and add to kettle. Bring mixture to a boil and simmer about 20 minutes. Spoon into 8 sterilized pint jars and process in boiling water bath for 10 minutes. Makes 256 two-tablespoon servings. Yield: "8 Pints" - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 202mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with meats. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20209 0 0 * Exported from MasterCook * Pickled Beets Recipe By Serving Size Categories Amount -------4 1 3 3 :Elizabeth Powell : 32 Preparation Time :0:45 : Canning, Preserves, Etc.

Pickles & Relishes

Measure -----------pounds pound cups cups

Ingredient -- Preparation Method -------------------------------fresh beets -- sliced onions -- thinly sliced cider vinegar sugar

1 1

1/2 1/2 1/2

teaspoon teaspoon teaspoon teaspoon

turmeric whole cloves celery seed yellow mustard seed bay leaf -- crumbled

Boil beets in water just to cover until a fork can barely pierce them. Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and onions, and simmer for 4-5 minutes. Pack beets and onions in hot, sterilized jars. Pour vinegar mixture over beets to within half inch of rim. Seal and process for 15 minutes in boiling water bath. - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0 * Exported from MasterCook * Pickled Pink Eggs Recipe By Serving Size Categories Amount -------1 1 1 1/4 1/4 1/2 2 6 :Elizabeth Powell : 6 Preparation Time :0:30 : Eggs

Pickles & Relishes

Measure -----------can whole cup cup cup teaspoon teaspoons whole

Ingredient -- Preparation Method -------------------------------beets -- sliced, not drained onion -- sliced cider vinegar water sugar kosher salt pickling spice eggs -- hard-boiled

Empty beets and their liquid into a small saucepan. Add onion, vinegar, water, sugar, salt, and pickling spice. Heat just until the sugar dissolves. Cool to room temperature. Pour the beet mixture over the eggs. Cover and marinate 2-3 days in the refrigerator before serving. Stir occasionally. To serve, spoon beets, eggs and some liquid into a serving bowl and top with a dollop of sour cream.

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

Per serving: 120 Calories (kcal); 5g Total Fat; (33% calories from fat); 6g Protein; 15g Carbohydrate; 187mg Cholesterol; 224mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 4470 0 * Exported from MasterCook * Pickled Watermelon Rind Recipe By Serving Size Categories Amount -------1 1 1/4 1 8 8 1 1 :Elizabeth Powell : 96 Preparation Time :2:00 : Canning, Preserves, Etc.

Pickles & Relishes

Measure -----------large quart cup quart cups whole tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------watermelon rind water kosher salt cider vinegar sugar cinnamon sticks -- broken up whole cloves allspice berries

Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and soak in salt water overnight. Drain and cover with fresh water. Cook until almost tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag. Add drained watermelon rind. Cook until clear. Pack into sterile jars and seal according to manufacturer's instructions. Makes 6 pints, about 96 two-tablespoon servings. Yield: "6 Pints" - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 237mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 5476 0 0 0 0 0 0 0 * Exported from MasterCook * Pie Pastry Recipe By Serving Size Categories :Elizabeth Powell : 8 Preparation Time :0:45 : Pies & Pastry

Amount -------2 1 1/2 2 5

Measure -----------cups teaspoon cup tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------flour salt unsalted butter lard ice water

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes. Yield: "1 Batch" T(Chilling Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Makes one batch � enough for a two-crust, 9" pie. Nutr. Assoc. : 0 0 0 0 1582 * Exported from MasterCook * Pineapple Zucchini Bread Recipe By Serving Size Categories Amount -------3 1 2 2 2 1 3 2 1 1/2 1 1/2 1 1 :Elizabeth Powell : 12 Preparation Time :1:30 : Breads Ingredient -- Preparation Method -------------------------------eggs salad oil sugar vanilla zucchini -- coarsely shredded crushed pineapple -- drained unsifted flour baking soda salt baking powder cinnamon chopped nuts raisins

Measure -----------cup cups teaspoons cups 8-ounce can cups teaspoons teaspoon teaspoon teaspoons cup cup

In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir in zucchini and pineapple. In a separate bowl sift together flour, baking soda, salt , baking powder, and

cinnamon. Mix dry ingredients into zucchini mixture until just blended. Add nuts and raisins. Pour into two greased and floured baking pans. Bake at 350 degrees for one hour or until a toothpick comes out clean. - - - - - - - - - - - - - - - - - - Per serving: 546 Calories (kcal); 26g Total Fat; (42% calories from fat); 7g Protein; 73g Carbohydrate; 47mg Cholesterol; 426mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Piperade Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:30 : Breakfast Luncheon Vegetarian

Eggs Main Dishes

Amount -------1 2 1 2 2 1/4 1 1

Measure -----------whole whole clove tablespoons whole cup teaspoon tablespoon Dash whole

6

Ingredient -- Preparation Method -------------------------------yellow onion -- chopped green peppers -- sliced garlic -- minced olive oil tomatoes -- peeled, seeded and chopped black olives -- sliced fresh basil -- chopped fresh parsley -- chopped Salt -- to taste Black pepper -- to taste cayenne pepper eggs -- slightly beaten

Saut� onion, peppers, and garlic in olive oil for 10 minutes. Add tomatoes, olives, basil, parsley, salt and pepper. Simmer until reduced to a soft mush, stirring occasionally with a fork. Add eggs and cook, stirring constantly until eggs are set. Serve on buttered toast or thin slices of fried ham. - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 15g Total Fat; (61% calories from fat); 10g Protein; 11g Carbohydrate; 281mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 3505 986 0 0 0 0 0 0 0 3218 * Exported from MasterCook * Pizza Recipe By Serving Size Categories Amount -------1 2 1/2 1 1/4 2 2 :Elizabeth Powell : 6 Preparation Time :2:00 : Breads Ingredient -- Preparation Method -------------------------------baker's yeast all-purpose flour water -- lukewarm sugar salt olive oil

Measure -----------package cups cup teaspoon teaspoons tablespoons

Dissolve yeast with sugar in 1/4 cup water and proof for 15 minutes. Combine flour, salt, dissolved yeast, and remaining water. Stir in enough additional flour to form a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Turn into greased bowl, turn to coat all sides of dough with grease. Cover and allow to rise in a warm place until double in bulk, about 45 minutes. Punch dough down and divide in half. Form each half into a ball and roll out to fit two 12-inch pizza pans. Top as desired. Place pans on bottom of preheated 400� oven and bake 10-15 minutes. - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 5g Total Fat; (19% calories from fat); 6g Protein; 40g Carbohydrate; 0mg Cholesterol; 714mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : As with all breads, amount of flour will vary. Start with 2-1/2 cups and increase to 3 cups, if necessary. Quickly made in a food processor. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Plum Cake Recipe By Serving Size Categories Amount -------1 3/4 1/4 :Elizabeth Powell : 6 Preparation Time :2:00 : Desserts

Pies & Pastry

Measure -----------cups cup

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar

1/2 3 8 1 1/2 1/4

cup cup medium cup tablespoon

butter -- cold eggs walnuts plums -- halved sour cream sugar

Mix flour and sugar, and cut in butter with a pastry blender. Add one egg, and stir with a fork until blended. Pat into a 9" quiche pan and sprinkle with chopped nuts. Place halved plums on top. Beat together two eggs, sour cream and sugar. Pour filling over plums. Bake at 350� for 1-1/4 hours, then brown at 375� for 10 minutes. - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 26g Total Fat; (48% calories from fat); 10g Protein; 52g Carbohydrate; 139mg Cholesterol; 190mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poached Pears Recipe By Serving Size Categories Amount -------2 1/2 1/2 1 1 1/2 6 :Elizabeth Powell : 6 Preparation Time :0:40 : Desserts

Fruit

Measure -----------sticks teaspoon teaspoon quart cups

Ingredient -- Preparation Method -------------------------------cinnamon whole cloves allspice berries dry white wine sugar pears

Tie spices loosely in a cheesecloth bag. Add to wine and sugar in a large kettle. Bring just to boiling, turn heat to low, and simmer 5-10 minutes. Peel, core, and halve pears and place in simmering wine mixture. Simmer 10 minutes, remove from heat. Allow to steep in wine at least 20 minutes. May be served warm or chilled. - - - - - - - - - - - - - - - - - - Per serving: 405 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g Protein; 78g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates

NOTES : For a non-alcoholic version, use unsweetened sparkling cider in place of wine. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Poppy Seed Dressing Recipe By Serving Size Categories Amount -------1 1 2 2 2/3 2 3 :Elizabeth Powell : 16 Preparation Time :0:10 : Salad Dressings Ingredient -- Preparation Method -------------------------------sugar salt dry mustard grated onion vinegar olive oil poppy seeds

Measure -----------cup tablespoon teaspoons tablespoons cup cups tablespoons

Mix sugar, salt, dry mustard, onion, and vinegar. Add oil gradually, and continue beating until thick. Stir in poppy seeds. - - - - - - - - - - - - - - - - - - Per serving: 299 Calories (kcal); 28g Total Fat; (81% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 400mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Ideal for grapefruit and avocado salad. Nutr. Assoc. : 0 0 0 2679 0 0 0 * Exported from MasterCook * Pork Chops Baked with Apples Recipe By Serving Size Categories Amount -------4 1 1 2 2 :Elizabeth Powell : 4 Preparation Time :1:00 : Main Dishes

Pork

Measure -----------cup large medium tablespoons

Ingredient -- Preparation Method -------------------------------pork chops -- thick cut sauerkraut onion -- thinly sliced apples -- peeled, cored, sliced Salt Pepper white wine

1 1

tablespoon tablespoon

white wine vinegar brown sugar

Brush a hot skillet with cooking oil and brown pork chops quickly. Remove from pan. Saut� onion slices in same skillet over medium-high heat until they begin to brown, adding a little more oil, if necessary, to keep them from sticking. Add sauerkraut to skillet and heat through, stirring. Spread sauerkraut mixture on bottom of 8" square baking pan. Top with half of apple slices. Place pork chops on top, season with salt and pepper to taste, and top with remaining apple slices. Deglaze skillet with wine and vinegar, stir in brown sugar and pour over pan of pork chops. Bake at 350 degrees for 30-45 minutes. - - - - - - - - - - - - - - - - - - Per serving: 308 Calories (kcal); 15g Total Fat; (44% calories from fat); 24g Protein; 18g Carbohydrate; 74mg Cholesterol; 451mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Soup Recipe By Serving Size Categories Amount -------6 1 1/2 2 4 :Elizabeth Powell : 4 Preparation Time :1:00 : Pork Soups & Stews

Potatoes

Measure -----------medium medium pound cups

Ingredient -- Preparation Method -------------------------------potatoes -- peeled and diced onion -- chopped Canadian bacon -- chopped milk -- scalded hard-boiled eggs Salt Black pepper

Place potatoes and onions in a large soup kettle. Add water just to cover and bring to a boil. Simmer until potatoes are just tender. Add remaining ingredients and season to taste. Heat through and serve at once.

- - - - - - - - - - - - - - - - - - Per serving: 397 Calories (kcal); 14g Total Fat; (30% calories from fat); 26g Protein; 42g Carbohydrate; 257mg Cholesterol; 933mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Potatoes Duchesse Recipe By Serving Size Categories Amount -------4 1/2 2 1 1/4 1/4 2 2 :Elizabeth Powell : 4 Preparation Time :1:00 : Potatoes Ingredient -- Preparation Method -------------------------------potatoes hot milk butter -- melted salt black pepper nutmeg eggs egg yolks

Measure -----------whole cup tablespoons teaspoon teaspoon teaspoon

Boil potatoes until tender. Mash with 1/4 cup milk, butter, salt, pepper, and nutmeg. Beat eggs and egg yolks together, then beat in remaining milk. Beat egg mixture into potatoes until fluffy. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 12g Total Fat; (34% calories from fat); 9g Protein; 41g Carbohydrate; 215mg Cholesterol; 631mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4600 26636 0 0 0 0 3218 3232 * Exported from MasterCook * Potatoes Romanoff Recipe By Serving Size Categories Amount -------4 2 1 4 1 1/4 1 1/8 :Elizabeth Powell : 6 Preparation Time :1:30 : Cheese

Potatoes

Measure -----------tablespoons cup whole cups teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------potatoes -- quartered butter sour cream green onions -- sliced Cheddar cheese -- shredded salt black pepper Paprika -- to taste

Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes. T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 279 Calories (kcal); 20g Total Fat; (62% calories from fat); 9g Protein; 17g Carbohydrate; 52mg Cholesterol; 568mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4600 0 0 0 0 0 0 0 * Exported from MasterCook * Profiteroles Recipe By Serving Size Categories Amount -------1 1/2 1 1/4 4 1 1/2 :Elizabeth Powell : 12 Preparation Time :2:00 : Desserts Ingredient -- Preparation Method -------------------------------water -- boiling butter all-purpose flour salt eggs vanilla ice cream Creamy Chocolate Sauce (see recipe)

Measure -----------cup cup cup teaspoon quarts

Boil water and butter together over medium heat. Reduce heat to low and add flour and salt all at once. Stir vigorously over the heat until mixture forms a ball and leaves sides of pan. Remove from heat and cool slightly. Add eggs one at tablespoon onto minutes. Reduce a slice off top a time, beating well until smooth and shiny. Drop by level a greased cookie sheet 1-1/2" apart. Bake at 450 degrees for 20 heat to 370 degrees. Bake 15 minutes longer and allow to cool. Cut of each puff. Fill with ice cream and replace tops. Freeze.

When ready to serve, top with Creamy Chocolate Sauce. - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 22g Total Fat; (53% calories from fat); 7g Protein; 36g Carbohydrate; 121mg Cholesterol; 252mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2130706543

* Exported from MasterCook * Creamy Chocolate Sauce Recipe By Serving Size Categories Amount -------1 1/2 2 1/2 1 2 2 1 :Elizabeth Powell : 12 Preparation Time :0:15 : Desserts

Sauces

Measure -----------cups ounces cup tablespoon tablespoons tablespoons dash

Ingredient -- Preparation Method -------------------------------milk baking chocolate sugar all-purpose flour butter vanilla extract salt

Heat milk and chocolate in saucepan until chocolate melts. Beat with whisk until smooth. Mix sugar, flour, and salt and stir slowly into chocolate mixture. Cook and stir 5 minutes. Add butter and vanilla. - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 6g Total Fat; (47% calories from fat); 2g Protein; 12g Carbohydrate; 9mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Pie Recipe By Serving Size Categories Amount -------1/2 2 2/3 1 1/2 1 2 3/4 1/4 :Elizabeth Powell : 8 Preparation Time :1:15 : Desserts

Pies & Pastry

Measure -----------batch cups cup teaspoon teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------Pie Pastry -- enough for a 9-inch pie mashed pumpkin brown sugar ground ginger nutmeg cinnamon eggs -- beaten light cream dark rum (optional)

Roll out pastry and line a 9" pie pan with it. Bake at 450 degrees for 10 minutes. Cool shell. Combine pumpkin, sugar, and spices. Beat in eggs and cream. If desired, stir in rum. Bake at 325 degrees for 1 hour or until a knife inserted into pie comes clean. Serve with fresh whipped cream or vanilla ice cream. - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 13g Total Fat; (46% calories from fat); 4g Protein; 30g Carbohydrate; 79mg Cholesterol; 165mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 3040 * Exported from MasterCook * Pie Pastry Recipe By Serving Size Categories Amount -------2 1 1/2 2 5 :Elizabeth Powell : 8 Preparation Time :0:45 : Pies & Pastry Ingredient -- Preparation Method -------------------------------flour salt unsalted butter lard ice water

Measure -----------cups teaspoon cup tablespoons tablespoons

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes. Yield: "1 Batch" T(Chilling Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 15g Total Fat; (55% calories from fat); 3g Protein; 24g Carbohydrate; 34mg Cholesterol; 269mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Makes one batch � enough for a two-crust, 9" pie. Nutr. Assoc. : 0 0 0 0 1582 * Exported from MasterCook *

Raisin Bran Muffins Recipe By Serving Size Categories Amount -------1 1/3 1 1/2 1/4 1/2 3 1 1/3 2 1/4 1/2 :Elizabeth Powell : 12 Preparation Time :0:35 : Breads

Breakfast

Measure -----------cups tablespoons teaspoon teaspoon cups cups cup cup

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder salt cinnamon raisin bran milk eggs -- well beaten melted butter honey

Sift together flour, baking powder, salt, and cinnamon. Pour milk over raisin bran, stir, and let stand 5 minutes. Stir in eggs, melted butter, and honey. Add dry ingredients and stir just until moistened. Spoon batter into twelve greased muffin pans. Bake at 400 degrees for 20 minutes or until a toothpick inserted in a muffin comes out clean. - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 6g Total Fat; (25% calories from fat); 5g Protein; 33g Carbohydrate; 45mg Cholesterol; 379mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raisin Cookie Pie Recipe By Serving Size Categories Amount -------1 1/8 1/2 1/2 1/2 1/3 1/3 1 1/2 1/2 1/2 :Elizabeth Powell : 8 Preparation Time :0:45 : Pies & Pastry Ingredient -- Preparation Method -------------------------------flour baking soda salt butter sugar brown sugar -- packed egg vanilla extract raisins walnuts -- chopped

Measure -----------cups teaspoon teaspoon cup cup cup teaspoon cup cup

1

(9-inch) pie crust Vanilla ice cream

Sift together flour, baking soda, and salt. In a large bowl, cream butter with sugars. Beat in egg and vanilla. Gradually add flour mixture and mix well. Stir in raisins and nuts. Spread into pie crust. Bake for 20 to 25 minutes at 375 degrees. Cool and serve with ice cream. - - - - - - - - - - - - - - - - - - Per serving: 404 Calories (kcal); 23g Total Fat; (49% calories from fat); 6g Protein; 46g Carbohydrate; 54mg Cholesterol; 486mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2009 0 * Exported from MasterCook * Ratatouille Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 1/2 3 1/4 4 1 1/4 2 1 :Elizabeth Powell : 8 Preparation Time :1:30 : Vegetables

Vegetarian

Measure -----------pounds pound large cups cloves cup large teaspoon cup tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------eggplant -- peeled and sliced zucchini -- sliced sweet green peppers -- sliced onion -- sliced garlic -- minced olive oil red ripe tomatoes -- peel, seed and sliced basil Parmesan cheese bread crumbs olive oil Salt Black pepper

Combine eggplant slices, zucchini slices, and green pepper slices in a large ovensafe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of boiling water over the vegetables. Let stand 10 minutes, drain and pat dry. In a large skillet, cook the onions and garlic cloves in olive oil until softened. Spread onion mixture on the bottom of an oiled shallow 2-quart baking dish. Arrange half the vegetable mixture on top of the onion mixture and spread it with half the tomato slices. Sprinkle the tomatoes with 2 tablespoons Parmesan, 1/2 teaspoon basil, and salt and pepper to taste. Arrange the remaining vegetables and tomatoes in layers in the baking dish and season them with 1/2 teaspoon basil and salt and pepper to taste. Sprinkle with remaining Parmesan and bread crumbs and drizzle with olive oil. Bake at 400� for

45 minutes. Cuisine: "Italian" T(Baking Time): "0:45" - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 10g Total Fat; (55% calories from fat); 4g Protein; 14g Carbohydrate; 2mg Cholesterol; 72mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Cabbage Relish Recipe By Serving Size Categories Amount -------2 3 3 1 2 1 1 1 1/3 :Elizabeth Powell : 8 Preparation Time :24:00 : Pickles & Relishes Ingredient -- Preparation Method -------------------------------red cabbage -- cored and shredded red onions -- sliced large bell peppers -- chopped vinegar sugar salt celery seed yellow mustard turmeric

Measure -----------quarts whole whole pint cups tablespoon tablespoon tablespoon tablespoon

Combine red cabbage, onions and bell peppers in a large ceramic bowl. Bring vinegar to a boil, remove from heat, and stir in remaining ingredients. Pour over cabbage mixture. Cover and chill overnight. - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 69g Carbohydrate; 0mg Cholesterol; 838mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0 * Exported from MasterCook * Roast Chicken Stuffing

Recipe By Serving Size Categories Amount -------2 1/2 1/4 1/4 1/4 2 1/4

:Elizabeth Powell : 6 Preparation Time :0:10 : Poultry Ingredient -- Preparation Method -------------------------------seasoned bread stuffing mix butter seedless raisins apple -- chopped celery -- chopped walnuts -- chopped Chicken Stock

Measure -----------cups cup cup cup cup tablespoons cup

Saut� stuffing mix in melted butter for 5 minutes. Add all other ingredients and mix thoroughly, adding more chicken stock if the stuffing seems too dry for your taste. Will stuff a 6 to 7 pound roaster.

- - - - - - - - - - - - - - - - - - Per serving: 362 Calories (kcal); 21g Total Fat; (50% calories from fat); 8g Protein; 37g Carbohydrate; 51mg Cholesterol; 1248mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4867 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain.

- - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Chicken Stuffing (American Style) Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 3 2 1/2 1/2 1/2 2 1/4 3 :Elizabeth Powell : 6 Preparation Time :0:55 : Poultry Ingredient -- Preparation Method -------------------------------chestnuts -- peeled Chicken Stock brandy shallots -- chopped butter sausage meat dried thyme sage fresh parsley -- chopped dried marjoram dried bread -- cubed

Measure -----------pound cup cup whole tablespoons pound teaspoon teaspoon tablespoons teaspoon cups

Place chestnuts in a saucepan with chicken stock and brandy. Bring to a boil and simmer 30-40 minutes. Saut� shallots in butter. Add sausage meat and cook 5 minutes, stirring with a fork to separate sausage crumbs. Coarsely chop half the chestnuts and grind the other half. Combine all ingredients and mix well, adding more stock or brandy to moisten the stuffing. Cuisine: "American" - - - - - - - - - - - - - - - - - - Per serving: 596 Calories (kcal); 25g Total Fat; (40% calories from fat); 14g Protein; 68g Carbohydrate; 45mg Cholesterol; 1275mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2559 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Chicken Stock Recipe By Serving Size Categories Amount -------1 2 1 1 1 1 1/4 6 1/4 :Elizabeth Powell : 8 Preparation Time :2:00 : Poultry

Soups & Stews

Measure -----------whole quarts small teaspoon whole cup

Ingredient -- Preparation Method -------------------------------chicken carcass water carrot -- coarsely chopped celery stalk onion -- quartered bay leaf dried basil peppercorns fresh parsley -- chopped

Break up carcass. Add giblets, if available. Combine all ingredients in a large soup kettle. Bring to a boil and simmer over low heat for 1-1/2 to 2 hours. Strain. - - - - - - - - - - - - - - - - - - Per serving: 31 Calories (kcal); 2g Total Fat; (55% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2589 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roast Leg of Lamb Recipe By Serving Size Categories Amount -------5 2 1/3 1 1/2 1 1/2 :Elizabeth Powell : 12 Preparation Time :2:00 : Lamb

Main Dishes

Measure -----------pounds cloves cup teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------leg of lamb garlic -- sliced olive oil salt -- coarse or Kosher black pepper -- freshly ground rosemary thyme

Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to

350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving. Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally. Serve with gravy and/or mint jelly.

- - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 31g Total Fat; (72% calories from fat); 27g Protein; trace Carbohydrate; 103mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Rum Balls Recipe By Serving Size Categories Amount -------50 6 1/2 1 1 :Elizabeth Powell : 25 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method -------------------------------vanilla wafer cookies golden rum honey ground walnuts or pecans powdered sugar -- sifted

Measure -----------tablespoons cup pound cup

Crush the vanilla wafers finely. Mix with rum, honey, and ground nuts. Form into balls by teaspoonfuls and roll in powdered sugar. Let dry for several hours uncovered. Yield: "50 balls" - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 13g Total Fat; (52% calories from fat); 5g Protein; 21g Carbohydrate; 0mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 5412 0 0 5758 0 * Exported from MasterCook *

Salmon Mousse Recipe By Serving Size Categories Amount -------2 1/2 3 2 1 1 :Elizabeth Powell : 6 Preparation Time :12:00 : Fish Salads

Luncheon

Measure -----------envelopes cup tablespoons cups teaspoon cup Dash

Ingredient -- Preparation Method -------------------------------unflavored gelatin cold water lemon juice salmon -- cooked, flaked minced onion mayonnaise Tabasco sauce

Soak envelopes of gelatin in cold water for 5 minutes. Dissolve over hot water. Add lemon juice. Cool. Mix together flaked salmon, onion, mayonnaise, and Tabasco. Fold into gelatin mixture. Pour into fish mold. Chill until set; unmold. - - - - - - - - - - - - - - - - - - Per serving: 464 Calories (kcal); 34g Total Fat; (63% calories from fat); 18g Protein; 26g Carbohydrate; 54mg Cholesterol; 334mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Serving Ideas : Serve with cucumber sauce. Nutr. Assoc. : 3511 0 0 0 2679 0 0 * Exported from MasterCook * Sand Tarts Recipe By Serving Size Categories Amount -------1 1/4 1 1 3/4 2 :Elizabeth Powell : 12 Preparation Time :0:40 : Cookies Ingredient -- Preparation Method -------------------------------butter powdered sugar -- sifted vanilla extract chopped nuts all-purpose flour Powdered sugar -- for rolling dough in

Measure -----------cup cup teaspoon cups cups

Cream butter and sugar. Beat in remaining ingredients. Roll into crescents and place an inch apart on greased cookie sheet. Bake at 375 degrees for 20 minutes. Cool slightly. While warm, roll in powdered sugar.

T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 27g Total Fat; (68% calories from fat); 6g Protein; 23g Carbohydrate; 41mg Cholesterol; 159mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sangria Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/2 3 10 1/2 1 :Elizabeth Powell : 8 Preparation Time :5:00 : Beverages Ingredient -- Preparation Method -------------------------------orange -- unpeeled, sliced orange juice lemon -- unpeeled, sliced lemon juice Burgundy brandy sliced peaches -- with juice strawberries -- sliced banana -- sliced

Measure -----------whole cup whole cup gallon tablespoons ounces cup whole

Put all ingredients into large pitcher, stir, and refrigerate at least 4 hours or (preferably) overnight. - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1014 4304 0 797 1244 0 0 1436 0 * Exported from MasterCook * Scones Recipe By Serving Size Categories :Elizabeth Powell : 8 Preparation Time :0:30 : Breads

Breakfast

Amount -------2 4 1/2 2 1/2 2/3 1 1/2

Measure -----------cups teaspoons tablespoon tablespoons cup cup large cup

Ingredient -- Preparation Method -------------------------------flour double-acting baking powder salt sugar vegetable shortening milk egg -- reserve 1 teaspoon white currants

Sift dry ingredients together. Cut shortening into dry ingredients until mixture is crumbly. Beat egg and milk together. Stir quickly into dry ingredients. Stir in currants. Pat out into a round 1/2" thick and cut into wedges. Place on greased cookie sheet. Beat reserved egg white lightly with 1/2 teaspoon water. Brush on top of scones and sprinkle with additional sugar. Bake at 450 degrees for 12 to 15 minutes. - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 14g Total Fat; (44% calories from fat); 5g Protein; 35g Carbohydrate; 26mg Cholesterol; 662mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scrambled Eggs a l'Indienne Recipe By Serving Size Categories Amount -------1 3 1/2 4 1/4 :Elizabeth Powell : 2 Preparation Time :0:15 : Breakfast Luncheon

Eggs

Measure -----------whole tablespoons teaspoon cup

Ingredient -- Preparation Method -------------------------------onion -- chopped butter curry powder eggs tomato sauce

Saut� onions in butter until soft, about 10 minutes. Add curry powder and stir well. Beat eggs slightly, add the tomato sauce and blend. Stir into the onion mixture and cook over low heat, stirring occasionally, until eggs are set. - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 26g Total Fat; (74% calories from fat); 12g Protein; 8g Carbohydrate; 421mg Cholesterol; 474mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4288 0 0 3218 0 * Exported from MasterCook * Seafood Appetizer Recipe By Serving Size Categories Amount -------6 12 8 1/2 2 2 2 :Elizabeth Powell : 4 Preparation Time :0:30 : Appetizers Seafood

Fish

Measure -----------ounces large whole cup tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------sole fillet sea scallops jumbo shrimp white wine seasoned bread crumbs fresh parsley -- chopped butter

Cut sole into four slices and place a slice in each of four buttered scallop shells. Arrange shrimp and scallops around sole, pour wine over fish. Sprinkle top with bread crumbs and chopped parsley, and dot with butter. Bake 400 degrees for 15 minutes or until fish is flaky.

- - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 7g Total Fat; (42% calories from fat); 17g Protein; 4g Carbohydrate; 67mg Cholesterol; 264mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Seafood au Gratin Recipe By Serving Size Categories Amount -------1/2 1 :Elizabeth Powell : 6 Preparation Time :0:30 : Luncheon Seafood

Main Dishes

Measure -----------pound whole

Ingredient -- Preparation Method -------------------------------mushrooms -- sliced shallot -- chopped

6 3 2

3/4

tablespoons tablespoons cup tablespoons

1/2 1/2 1/2 1/4

pound cup pound cup

butter all-purpose flour heavy cream brandy Salt Black pepper Paprika crab meat -- cooked lobster meat -- cooked large shrimp -- cooked Parmesan cheese

In a medium skillet, saut� mushrooms and shallots in butter for five minutes. Sprinkle flour over all and cook, stirring, for one minute. Add cream and bring to a boil, stirring constantly. Remove from heat and stir in brandy. Season with salt, pepper, and paprika. Place crab meat, lobster meat, and shrimp in a shallow, buttered casserole dish. Cover with the mushroom-cream sauce and sprinkle with cheese. Bake at 450 degrees for 10 minutes, then brown under broiler (2-3 minutes). - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 25g Total Fat; (66% calories from fat); 22g Protein; 6g Carbohydrate; 184mg Cholesterol; 430mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 2330 0 0 2130706543 461 0 1374 0 * Exported from MasterCook * Seafood Bouillabaisse Recipe By Serving Size Categories Amount -------2 2 1/4 1 1/2 1 4 4 12 1 2 1 :Elizabeth Powell : 8 Preparation Time :1:15 : Seafood

Soups & Stews

Measure -----------tablespoons tablespoons cup cup cup clove cups cups ounces cup tablespoon tablespoons whole

1/2

Ingredient -- Preparation Method -------------------------------butter olive oil flour onion -- chopped celery -- chopped garlic -- minced fish stock OR clam juice canned tomatoes white wine lemon juice parsley bay leaf

1/2 1/2 1/2 2 1 1 1/2

teaspoon teaspoon teaspoon pounds pint pound cup

salt cayenne pepper saffron fish fillets -- cut in 1-1/2" chunk oysters -- reserve liquid shrimp -- peeled and deveined crab meat

Melt butter with olive oil in a large pot. Saut� onion, celery, and garlic until vegetables are tender. Sprinkle with flour. Stir and cook until light brown. Stir fish stock or clam juice with reserved oyster liquid slowly. Add stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on low heat for 1 hour. Add fish and cook for 10 minutes. Add shrimp, oysters, and crab meat; cook 5 more minutes. Serve over rice.

- - - - - - - - - - - - - - - - - - Per serving: 336 Calories (kcal); 9g Total Fat; (26% calories from fat); 36g Protein; 23g Carbohydrate; 147mg Cholesterol; 1007mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sherry Mushroom Sauce Recipe By Serving Size Categories Amount -------3 4 2 1 1 2 1 :Elizabeth Powell : 4 Preparation Time :0:15 : Sauces Ingredient -- Preparation Method -------------------------------butter fresh mushrooms -- sliced flour light cream egg yolk -- lightly beaten sherry lemon juice Salt Pepper Paprika truffle -- minced (optional)

Measure -----------tablespoons ounces tablespoons cup whole tablespoons teaspoon

1

whole

Melt butter in a small saucepan. Saut� mushrooms for 2 to 3 minutes. Sprinkle flour over mushrooms and butter and stir one minute. Add the light cream and cook over medium heat, stirring constantly until sauce boils. Stir one tablespoon sauce into beaten egg yolk. Add egg yolk mixture to sauce and continue cooking, stirring, until sauce is desired thickness. DO NOT BOIL. Season with sherry, lemon juice, salt, pepper, and paprika to taste. Stir in minced truffle if desired and

remove from heat. - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 22g Total Fat; (82% calories from fat); 3g Protein; 7g Carbohydrate; 116mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Chicken Burgers. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Shirred Eggs Recipe By Serving Size Categories Amount -------4 1/4 :Elizabeth Powell : 4 Preparation Time :0:15 : Breakfast Luncheon

Eggs

Measure -----------whole cup

Ingredient -- Preparation Method -------------------------------eggs Salt Black pepper light cream

Butter four custard cups. Break an egg carefully into each cup. Season with salt and pepper to taste. Pour 1 tablespoon of cream over each egg. Bake at 350 degrees for 10 minutes. T(Baking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 7g Total Fat; (70% calories from fat); 6g Protein; 1g Carbohydrate; 197mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Shish Kebab Recipe By Serving Size Categories :Elizabeth Powell : 6 Preparation Time :24:00 : Beef Main Dishes

Lamb

Amount -------1 1/2 1 1/2 1/4 1/4 1/4 1/2 1 1/2 1 1/2 1/4 1 1 1 18 1 1 3 18 18 3

Measure -----------pounds pounds cup cup cup small clove teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

medium large

Ingredient -- Preparation Method -------------------------------beef stew meat -- cut into 2" chunks OR lamb stew meat -- cut into 2" chunks olive oil red wine fresh lemon juice onion -- finely chopped garlic -- minced ginger root slice -- minced salt black pepper cayenne pepper curry powder turmeric coriander leaf -- ground cherry tomatoes sweet green pepper -- seeded and chopped red or yellow bell pepper -- chopped potatoes -- parboiled mushrooms pearl onions -- parboiled bacon slices

Blend olive oil with wine and lemon juice. Stir in onion, ginger, garlic, and spices. Place meat chunks in marinade and turn to coat. Marinate overnight, turning pieces occasionally. Cut bacon, potatoes and peppers into 2-bite sized pieces. Thread meat and vegetables onto skewers, placing a piece of bacon over each meat chunk. Grill over hot coals until everything is well browned. - - - - - - - - - - - - - - - - - - Per serving: 460 Calories (kcal); 21g Total Fat; (41% calories from fat); 30g Protein; 37g Carbohydrate; 65mg Cholesterol; 1091mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2216 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4695 0 0 0 0 * Exported from MasterCook * Shoo-Fly Pie Recipe By Serving Size Categories Amount -------:Elizabeth Powell : 8 Preparation Time :0:35 : Desserts

Pies & Pastry

Measure ------------

Ingredient -- Preparation Method -------------------------------BOTTOM PART

1 1 1 1 2 1

3/4 1/4

cup cup teaspoon whole cup cup tablespoons cup whole

dark corn syrup molasses baking soda egg -- lightly beaten water -- boiling TOP PART all-purpose flour vegetable shortening brown sugar pie shell (9-inch) Whipped cream

2/3

Preheat oven to 400 degrees. Prepare 1 unbaked 9-inch pie shell. BOTTOM PART: In medium-size mixing bowl, combine corn syrup, molasses and water; stir in baking soda. Beat a little of the molasses mixture into lightly beaten egg, stir this back into the mixing bowl. TOP PART: With pastry blender, mix together flour, shortening and brown sugar until it is the texture of coarse crumbs. Take 1 cup of the crumb mixture and mix it into the molasses mixture, then pour into unbaked pie shell. Scatter remaining crumbs on top. Bake in 400-degree oven for 25 minutes or until crust is lightly browned and filling is puffy. Remove from oven, let cool to room temperature before cutting. Top with whipped cream. - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 10g Total Fat; (25% calories from fat); 4g Protein; 64g Carbohydrate; 23mg Cholesterol; 369mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 3037 913 0 0 0 0 0 0 0 0 2009 0 * Exported from MasterCook * Shrimp Scampi Recipe By Serving Size Categories Amount -------1 1/2 1/2 :Elizabeth Powell : 4 Preparation Time :0:20 : Main Dishes

Seafood

Measure -----------pounds cup

1/2 4

cup cloves

Ingredient -- Preparation Method -------------------------------large shrimp flour Salt Pepper Cayenne olive oil garlic -- minced

2 1/2 1/2 2 2 cup teaspoon tablespoons tablespoons

shallots -- chopped parsley -- minced oregano wine brandy

Season flour with salt, pepper, and cayenne. Dredge shrimp in flour. Saut� shrimp in olive oil for 5 minutes over high heat, shaking briskly. Remove shrimp with a slotted spoon to a shallow casserole dish. Add garlic, shallots, parsley, for 3 minutes, shaking the pan casserole. Add wine and brandy sauce over shrimp. Broil for 2 and oregano to olive oil, saut� over medium heat briskly. Remove herbs with a slotted spoon to to skillet and ignite. When flames die down, pour minutes. - - - - - - - - - - - - - - - - - - Per serving: 509 Calories (kcal); 30g Total Fat; (56% calories from fat); 37g Protein; 16g Carbohydrate; 259mg Cholesterol; 258mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1374 0 0 0 0 0 620 0 1036 0 5607 0 * Exported from MasterCook * Shrimp St. Jacques Recipe By Serving Size Categories Amount -------1 1/2 1/4 1/2 1 1/2 1 1/2 1/2 1/4 :Elizabeth Powell : 4 Preparation Time :0:25 : Main Dishes

Seafood

Measure -----------pounds cup pound cups tablespoon tablespoon teaspoon cup

Ingredient -- Preparation Method -------------------------------shrimp -- peeled and deveined butter mushrooms -- sliced sour cream chives -- chopped fresh parsley -- chopped paprika Salt Black pepper Parmesan cheese -- grated

Saut� shrimp in butter for 3 minutes, add the mushrooms and saut� until tender. Blend in sour cream, parsley, and chives. Season with salt, pepper, and paprika to taste. Cook 5 minutes, stirring continuously. Spoon into 4 scallop shells, sprinkle tops with Parmesan cheese and broil for 3-5 minutes, until tops are golden. - - - - - - - - - - - - - - - - - - -

Per serving: 505 Calories (kcal); 34g Total Fat; (61% calories from fat); 41g Protein; 8g Carbohydrate; 332mg Cholesterol; 511mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1372 0 932 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Tempura Recipe By Serving Size Categories Amount -------2 1 1/2 1 1 6 :Elizabeth Powell : 4 Preparation Time :0:45 : Main Dishes

Seafood

Measure -----------pounds cup teaspoon cup cups

Ingredient -- Preparation Method -------------------------------fresh shrimp flour salt egg -- beaten milk peanut oil

Peel and devein the shrimp, leaving the tails on. Split each shrimp neatly down the back and spread open to form a butterfly shape. Pat dry with paper towels. Stir together flour and salt. Beat eggs and milk together and beat into flour. Heat peanut oil to 375 degrees in wok or fryer. Dip shrimp into batter, shaking off excess, and fry in hot oil, turning once, until brown, about 3 to 5 minutes. - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 7g Total Fat; (16% calories from fat); 52g Protein; 29g Carbohydrate; 400mg Cholesterol; 647mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with grated fresh ginger and soy sauce. Nutr. Assoc. : 0 0 0 0 0 2130706543 * Exported from MasterCook * Spanakopita (Greek Spinach Pie) Recipe By Serving Size Categories :Elizabeth Powell : 8 Preparation Time :1:15 : Pies & Pastry Vegetarian

Vegetables

Amount -------2 1/4 1/4 1/4 1 1/4 1/2 1 1/2 2 1/2 14

Measure -----------pounds cup cup cup teaspoon cup cup pound cup whole cup whole

Ingredient -- Preparation Method -------------------------------spinach -- washed, chopped scallions -- chopped fresh parsley -- chopped fresh dill -- chopped salt olive oil onions -- chopped Feta cheese -- crumbled Parmesan cheese -- grated eggs -- beaten butter -- melted filo dough sheets

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10 minutes. Squeeze out moisture by the handful. Heat olive oil in a large skillet and saut� onions until transparent, about 5 minutes. Stir in spinach and cheeses. Remove from heat and cool, stirring occasionally, to room temperature. Beat eggs in with a wooden spoon. Brush bottom and sides of a 13 � 9 � 2-inch baking dish with melted butter. Line the dish with a sheet of filo, pressing the edges of pastry firmly into the corners, and against the sides of the dish. Brush surface of filo with melted butter, spreading it all the way to the outside edges and lay another sheet of filo on top. Repeat until you have used 7 layers of filo in all. Spread spinach mixture evenly over last layer of filo and smooth it into the corners. Place another sheet of filo on top, brush with butter and repeat, layering with remaining filo. Turn edges over to form a crust. Brush the top with the remaining butter. Bake at 300 degrees for 1 hour or until the pastry is crisp and delicately browned. Cut into squares and serve hot. Cuisine: "Greek" - - - - - - - - - - - - - - - - - - Per serving: 502 Calories (kcal); 35g Total Fat; (71% calories from fat); 18g Protein; 13g Carbohydrate; 132mg Cholesterol; 1376mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3394 0 0 0 999 3272 0 3218 0 4453 * Exported from MasterCook * Spanish Rice Recipe By Serving Size Categories Amount -------2 :Elizabeth Powell : 6 Preparation Time :0:40 : Rice Ingredient -- Preparation Method -------------------------------olive oil

Measure -----------tablespoons

1/2 1 1 1/2 1/2 1 1 1/2 1/8 2

large medium clove teaspoon teaspoon cup cup teaspoon teaspoon cups

bell pepper -- chopped onion -- sliced thin garlic -- minced dried basil rosemary long-grain rice tomatoes -- peeled and chopped salt cayenne pepper water

In a skillet saut� green pepper, onion, and garlic in olive oil until tender. Stir in herbs, rice, chopped tomatoes, salt, pepper, and water. Bring to a boil over moderately high heat. Cover, turn heat to low, and cook for about 20 minutes or until rice is done. - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 185mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spareribs & Sauerkraut Recipe By Serving Size Categories Amount -------4 2 2 :Elizabeth Powell : 6 Preparation Time :2:15 : Main Dishes

Pork

Measure -----------quarts small

Ingredient -- Preparation Method -------------------------------yellow onions sauerkraut spareribs

Cut onions in half and place in casserole. Spread sauerkraut over onions. Place ribs on top. Brown in a 500-degree oven, reduce heat to 450 degrees, cover tightly, and bake 1-1/2 to 2 hours. - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 3g Total Fat; (19% calories from fat); 5g Protein; 20g Carbohydrate; 7mg Cholesterol; 2089mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0

* Exported from MasterCook * Spiced Tea Recipe By Serving Size Categories Amount -------3 1/2 3 3/4 3 1 2 4 :Elizabeth Powell : 4 Preparation Time :0:35 : Beverages Ingredient -- Preparation Method -------------------------------pineapple juice fresh lemon juice cold water brown sugar cinnamon sticks ground cloves ground allspice tea bags

Measure -----------cups cup cups cup whole teaspoon teaspoons whole

Bring pineapple juice, lemon juice, and water to a boil. Add sugar and spices and simmer 20 minutes. Remove from heat, add tea bags, cover and steep 10 minutes. Remove tea bags and strain. Serve hot or iced. - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 1g Total Fat; (2% calories from fat); 1g Protein; 65g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 1128 797 0 0 0 0 0 5263 * Exported from MasterCook * Spicy Stir Fried Fish Recipe By Serving Size Categories Amount -------4 2 1 2 2 1/4 1 1 1/2 1 2 :Elizabeth Powell : 4 Preparation Time :0:30 : Fish Seafood

Main Dishes

Measure -----------cups pound tablespoons tablespoons cup tablespoon tablespoon teaspoon tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------dried mushrooms peanut oil whitefish fillets tomato sauce red pepper flakes bamboo shoots -- drained and chopped rice wine sugar salt soy sauce cornstarch

2

tablespoons

green onions -- chopped

Soak mushrooms for 10 minutes in warm water, drain, and chop. Heat oil in a wok. When it is very hot, add fish and fry until lightly browned. Remove to warm dish and pour off all but 2 tablespoons of oil. Add tomato sauce, pepper, bamboo shoots, and mushrooms. Cook, stirring for 3-4 minutes, until mushrooms soften. Add wine, sugar, salt, and soy sauce and stir mixture for 30 seconds. Return fish to pan and turn it over in the sauce. Dissolve cornstarch in 1 tablespoon water and add to wok. Stir gently just until sauce thickens. Pour onto serving dish and garnish with onions.

- - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 7g Total Fat; (32% calories from fat); 23g Protein; 9g Carbohydrate; 68mg Cholesterol; 630mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Stir Fried Vegetables Recipe By Serving Size Categories Amount -------1/2 2 1 3 1 3 1/2 1 1/2 1/4 1/4 2 1 1/2 1 1/4 :Elizabeth Powell : 4 Preparation Time :0:30 : Vegetables

Vegetarian

Measure -----------cake cups cloves teaspoon whole head can cup cup tablespoons teaspoon teaspoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------firm tofu peanut oil onion -- chopped garlic -- minced ginger root -- grated carrots -- chopped cabbage -- cored and shredded chili pepper -- seeded and chopped tomato paste peanut butter fresh lemon juice fresh parsley -- chopped salt pepper cilantro -- chopped thyme

Heat peanut oil to 375 degrees. Brown tofu in peanut oil and remove to paper towel to drain; pour off all but 3 tablespoons peanut oil. Saut� onion, garlic, and ginger root in 3 tablespoons peanut oil until soft. Add the carrots, cabbage, and pepper. Stir-fry until vegetables are tender-crisp. Add the tomato paste, peanut butter, lemon juice, parsley, salt, pepper, cilantro, thyme, and tofu. Cook for 5

minutes, stirring to coat vegetables and tofu with sauce. Serve with steamed rice. - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 9g Total Fat; (44% calories from fat); 8g Protein; 19g Carbohydrate; 0mg Cholesterol; 764mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach and Mushroom Salad Recipe By Serving Size Categories Amount -------10 10 4 6 1 1/4 1/4 1/2 1 1/2 1/4 :Elizabeth Powell : 8 Preparation Time :0:20 : Salads

Vegetables

Measure -----------ounces whole slices cup cup cup teaspoon tablespoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------fresh spinach -- washed and chopped fresh mushrooms -- sliced hard-boiled eggs -- chopped bacon -- cooked and crumbled olive oil sour cream red wine vinegar dry mustard sugar salt black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining ingredients together. Toss with vegetables to coat spinach. - - - - - - - - - - - - - - - - - - Per serving: 347 Calories (kcal); 34g Total Fat; (85% calories from fat); 7g Protein; 6g Carbohydrate; 113mg Cholesterol; 540mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 932 0 68 0 0 0 0 1440 0 0 * Exported from MasterCook * Spinach Balls Recipe By Serving Size :Elizabeth Powell : 8 Preparation Time :0:45

Categories Amount -------2 1 1 1/2 2 1/2 5 1 1/2

: Appetizers Vegetarian

Vegetables

Measure Ingredient -- Preparation Method ------------ -------------------------------10-ounce packages frozen spinach -- thawed, chopped medium onion -- chopped clove garlic -- minced cup butter -- melted cups Pepperidge Farm herb stuffing cup Parmesan cheese -- grated eggs -- beaten teaspoon Worcestershire sauce tablespoon black pepper

Drain spinach and squeeze in handfuls to remove as much moisture as possible. Place in large bowl. Saut� onion and garlic in butter, and stir into spinach. Add remaining ingredients, stir, and let stand for 15 minutes. - - - - - - - - - - - - - - - - - - Per serving: 300 Calories (kcal); 17g Total Fat; (49% calories from fat); 12g Protein; 26g Carbohydrate; 152mg Cholesterol; 1099mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3472 0 0 0 4867 0 0 0 0 * Exported from MasterCook * Spinach Lasagna Recipe By Serving Size Categories Amount -------1 2 2 28 1 1/4 1/2 1 16 1 1 1 3/4 1/2 1/8 1/2 :Elizabeth Powell : 8 Preparation Time :2:00 : Vegetables

Vegetarian

Measure -----------medium cloves tablespoons ounces 6-ounce can cup teaspoon

Ingredient -- Preparation Method -------------------------------onion -- chopped garlic -- minced oil canned tomatoes tomato paste fresh parsley -- minced oregano bay leaf ounces lasagna noodles 10-ounce package frozen spinach -- cooked and drained pound Ricotta cheese egg cup Parmesan cheese -- freshly grated teaspoon salt teaspoon pepper pound Mozzarella cheese -- grated

1/2 1/4

teaspoon

green pepper -- chopped pepper

Saut� onions, green peppers, and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf. Simmer uncovered for 20 minutes. Cook noodles according to package directions and drain. Combine spinach, Ricotta, egg, 1/4 cup of Parmesan, salt, and pepper. Spoon a third of the tomato sauce in bottom of 2-quart flat baking pan. Layer a third of the lasagne noodles, half the spinach-Ricotta filling, half the Mozzarella, and 1/4 cup of Parmesan. Repeat layers using half of the remaining sauce and noodles, and all remaining filling. Top with remaining noodles, sauce, Parmesan, and Mozzarella. Bake at 350 degrees, covered, for 45 minutes, uncover, and continue baking for 20 minutes. Let stand a few minutes before cutting to serve.

T(Baking Time): "1:05" - - - - - - - - - - - - - - - - - - Per serving: 526 Calories (kcal); 22g Total Fat; (37% calories from fat); 27g Protein; 57g Carbohydrate; 83mg Cholesterol; 792mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : May be frozen before baking if kept covered tightly. Allow to thaw to room temperature before baking. Nutr. Assoc. : 0 0 0 0 1504 0 0 0 0 3472 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Noodle Casserole Recipe By Serving Size Categories :Elizabeth Powell : 8 Preparation Time :0:30 : Casseroles Vegetables

Pasta Vegetarian

Amount -------8 3 2 1 1/2 1/2 1/4 1/8 2 1/2

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces broad egg noodles tablespoons butter tablespoons flour cup milk -- scalded teaspoon salt teaspoon paprika teaspoon black pepper teaspoon nutmeg 10-ounce packages frozen spinach -- cooked and drained pound Swiss cheese -- shredded

Cook noodles according to packaged directions until just tender; drain and rinse. In saucepan, melt butter; stir in flour and cook, stirring, one minute. Gradually add milk and bring to a boil. Cook until thick, stirring constantly. Add seasonings and spinach. Stir and remove from heat.

In greased baking dish, arrange half of noodles, and sprinkle with half of cheese; spoon spinach mixture over cheese. Add another layer of noodles and sprinkle with rest of cheese. Cover, and bake at 400 degrees for 15 minutes. Remove cover and bake 15 minutes more. T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 15g Total Fat; (43% calories from fat); 15g Protein; 27g Carbohydrate; 69mg Cholesterol; 324mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 3472 0 * Exported from MasterCook * Spinach Roulade Recipe By Serving Size Categories Amount -------3 1/3 1/2 1/4 1/8 6 4 6 3/4 4 3 1 1/2 3/4 2 :Elizabeth Powell : 8 Preparation Time :1:45 : Vegetables

Vegetarian

Measure Ingredient -- Preparation Method ------------ -------------------------------10-ounce packages spinach -- chopped cup bread crumbs teaspoon salt teaspoon pepper teaspoon nutmeg tablespoons melted butter whole eggs -- separated tablespoons grated Parmesan cheese -- grated pound mushrooms -- sliced tablespoons butter tablespoons flour teaspoon salt teaspoon pepper cup heavy cream tablespoons fresh parsley -- chopped

Cook spinach as directed on package. Drain and cool. Butter jelly roll pan, line with wax paper, and butter again. Sprinkle with bread crumbs. When spinach is cool enough to handle, squeeze out all water. In bowl, add salt, pepper, nutmeg, and melted butter to spinach. Beat in yolks. Beat whites in small bowl until they hold soft peaks; fold into spinach mixture. Spoon into pan and smooth. Sprinkle with 4 tablespoons of Parmesan. Bake at 350 degrees for 12 minutes. While roll is baking, saut� mushrooms quickly in 4 tablespoons of butter in a large skillet. Shake skillet occasionally. Sprinkle mushrooms with flour, salt, pepper, and stir. Add cream and cook, stirring, until thick. When roll is baked, place sheet of buttered wax paper over roll, and move it onto a warm cookie sheet;

carefully remove bottom paper. Spread mushroom mixture over hot spinach roll. Roll up jelly roll fashion. Ease roll onto warm platter, seam side down. Sprinkle roll with remaining cheese and parsley. - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 27g Total Fat; (73% calories from fat); 10g Protein; 12g Carbohydrate; 166mg Cholesterol; 777mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1423 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Squash with Apples Recipe By Serving Size Categories Amount -------2 6 6 1/4 1 1 1/2 2 1 1/2 :Elizabeth Powell : 6 Preparation Time :0:35 : Vegetables

Vegetarian

Measure -----------medium tablespoons tablespoons teaspoon teaspoon pinch cup cups pounds

Ingredient -- Preparation Method -------------------------------butternut squash -- peel, seed, and chop butter brown sugar nutmeg cinnamon pepper pecans -- chopped corn flakes -- crushed apples -- peeled and sliced

Steam squash until tender. Mash with 1/4 cup butter, 2 tablespoons brown sugar, and spices. Melt 2 tablespoons of butter, add corn flakes, pecans, 1/4 cup of brown sugar. Toss until coated. In greased 2 quart casserole, layer apples and squash. Top with corn flakes. Bake 12-15 minutes at 350 degrees. - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 19g Total Fat; (27% calories from fat); 7g Protein; 101g Carbohydrate; 31mg Cholesterol; 243mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2406 0 0 0 0 0 0 0 0

* Exported from MasterCook * Steak Poivrade Recipe By Serving Size Categories Amount -------2 2 4 2 1/2 1 2 1/4 :Elizabeth Powell : 4 Preparation Time :0:30 : Beef

Main Dishes

Measure -----------pounds tablespoons tablespoons tablespoons teaspoon tablespoon tablespoons cup

Ingredient -- Preparation Method -------------------------------beef tenderloin steak black pepper -- coarsely ground butter olive oil cornstarch water Cognac beef bouillon Salt

Sprinkle one tablespoon of pepper on each side of the steak, pressing it firmly into the meat. Heat butter and oil in a heavy frying pan until hot but not brown; quickly sear the steak on both sides to press the pepper grains into the flesh. Cook 3 to 5 minutes per side. Salt the steak lightly, and remove to a heated serving platter. Mix cornstarch with water to form a smooth paste; add to steak pan. Pour in the cognac and stir thoroughly, scraping down every bit of meat glaze from the sides and bottom of the pan. Add bouillon, cook very gently for 5 minutes, stirring occasionally, and pour over steak. Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 824 Calories (kcal); 70g Total Fat; (78% calories from fat); 40g Protein; 2g Carbohydrate; 191mg Cholesterol; 312mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2221 0 0 0 0 0 0 113 0 * Exported from MasterCook * Steamed Mussels Recipe By Serving Size Categories Amount -------:Elizabeth Powell : 4 Preparation Time :0:30 : Main Dishes

Seafood

Measure ------------

Ingredient -- Preparation Method --------------------------------

18 1 1 1 10 1 2 2

1/4 1/2 2/3

tablespoon clove tablespoon teaspoon whole teaspoon cup cup tablespoons tablespoons

mussels -- scrubbed well chopped onion garlic -- chopped chopped celery thyme peppercorns fresh parsley -- chopped water Chablis butter flour

Place mussels in basket of steamer. Combine onion, garlic, celery, thyme, peppercorns, and parsley with water and Chablis in bottom of steamer. Steam over high heat until shells open. Remove mussels to warm plate, discarding any that have not opened. Strain broth and boil over high heat until reduced to 1 cup. Melt butter, stir in flour, and cook 1 minute. Add broth and cook, stirring, until sauce thickens. - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 7g Total Fat; (51% calories from fat); 9g Protein; 7g Carbohydrate; 36mg Cholesterol; 294mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with unbuttered French bread and sauce on the side. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberries Romanoff Recipe By Serving Size Categories Amount -------1 1/2 1/2 2 1 1 1/4 :Elizabeth Powell : 4 Preparation Time :0:30 : Desserts

Fruit

Measure -----------quarts cup tablespoons cup pint cup

Ingredient -- Preparation Method -------------------------------fresh strawberries -- cleaned and halved Cointreau sugar heavy cream -- whipped vanilla ice cream lemon juice

Cover strawberries with sugar and 2 tablespoons of Cointreau. Chill. Allow the ice cream to defrost slightly -- put it in the bottom part of the refrigerator instead of the freezer. Whip the cream until stiff. In another bowl, beat the vanilla ice cream with a wooden spoon. Fold in the whipped cream, lemon juice, and remaining Cointreau and

blend until smooth. Pour the whipped ice cream over the chilled strawberries. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 524 Calories (kcal); 30g Total Fat; (55% calories from fat); 5g Protein; 49g Carbohydrate; 111mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 6 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 5407 0 * Exported from MasterCook * Stuffed Cabbage Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1/4 1 1/2 1/4 1 1 1 :Elizabeth Powell : 6 Preparation Time :2:00 : Beef Vegetables

Main Dishes

Measure -----------head pound pound teaspoon teaspoon cup teaspoon teaspoon can whole can

Ingredient -- Preparation Method -------------------------------cabbage ground beef sausage meat salt black pepper cooked rice thyme allspice sauerkraut onion -- chopped tomatoes -- chopped or ground

Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log two inches shorter than a cabbage leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish. Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all. Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through. - - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 36g Total Fat; (70% calories from fat); 19g Protein; 14g Carbohydrate; 90mg Cholesterol; 773mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Serve with baked or scalloped potatoes, dilled cucumber salad, and dark rye bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2470 * Exported from MasterCook * Stuffed Pork Chops Recipe By Serving Size Categories Amount -------4 1/2 2 2 1/4 1/2 :Elizabeth Powell : 4 Preparation Time :1:15 : Main Dishes

Pork

Measure -----------cup tablespoons tablespoons cup cup Dash

Ingredient -- Preparation Method -------------------------------pork chops -- extra thick fruitcake -- crumbled butter -- melted cooking oil fresh orange juice water nutmeg

Cut slits in pork cops to form pockets. Mix fruitcake crumbs and butter. Stuff pork chops with this mixture. Secure each chop with a toothpick. Brown chops in hot oil. Reduce heat. Add orange juice and water. Cover and simmer over low heat for 45 minutes to one hour. Season with nutmeg to taste.

- - - - - - - - - - - - - - - - - - Per serving: 456 Calories (kcal); 31g Total Fat; (60% calories from fat); 24g Protein; 21g Carbohydrate; 98mg Cholesterol; 161mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Serving Ideas : With scalloped or Duchesse potatoes and winter squash. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Swedish Brown Bread Recipe By Serving Size Categories Amount -------1 2 2 3/4 9 2 :Elizabeth Powell : 32 Preparation Time :1:00 : Breads Ingredient -- Preparation Method -------------------------------water milk bacon fat dark molasses flour sugar

Measure -----------cup cups tablespoons cup cups cups

1 2

teaspoon packages

salt dry yeast

In saucepan, mix water, milk, bacon fat and molasses. Heat to lukewarm. Sift 4 cups flour, sugar and salt together. Sprinkle yeast over this. Add the lukewarm mixture and beat with a mixer until smooth. Gradually add enough of remaining 5 cups flour, to form a stiff dough. Knead on a floured surface until dough is no longer sticky. Put the dough in a greased bowl, and place in a warm place until it has doubled in bulk. Punch down, knead, and shape into 4 loaves. Place in greased loaf pans and let rise again until double in bulk, about 1 to 1-1/2 hour. Cover and bake at 325 degrees for 1 hour. Remove from oven. Brush tops with melted butter and allow to stand for 5 minutes. Remove from pans and cool on wire racks. T(Baking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 2g Total Fat; (7% calories from fat); 4g Protein; 45g Carbohydrate; 3mg Cholesterol; 83mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Swedish Rye Bread Recipe By Serving Size Categories Amount -------1 2 1/4 4 1/4 1/2 1 2 5 1 :Elizabeth Powell : 24 Preparation Time :3:45 : Breads Ingredient -- Preparation Method -------------------------------active dry yeast warm water corn oil sugar molasses salt rye flour white flour egg -- slightly beaten

Measure -----------package cups tablespoons cup cup teaspoon cups cups

Dissolve yeast in 1/4 cup of lukewarm water. Combine 2 cups water with corn oil, sugar, molasses, and salt. Add dissolved yeast and mix well. Stir in rye and white flours. Turn out on well-floured surface. Cover and let rest 10 minutes. Knead until dough is smooth and satiny � around 10 minutes. Place in lightly greased bowl. Cover and let rise in warm place until double � about 1-1/2 to 2 hours. Punch down, cover and let rise until almost double, about 30 minutes. Turn out on lightly floured surface and divide in two equal parts; form into balls. Cover and let rest 15 minutes. Shape into two round loaves, place on greased baking sheets, cover, and let rise until almost double, about 1 hour.

Brush loaves with slightly beaten egg. Bake at 350 degrees for 40 minutes. Remove to racks to cool. T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 3g Total Fat; (14% calories from fat); 4g Protein; 33g Carbohydrate; 8mg Cholesterol; 96mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 913 0 1298 5534 0 * Exported from MasterCook * Sweet and Sour Pork Recipe By Serving Size Categories Amount -------1 1 1/2 6 1/4 1/3 3/4 1 2 1 3 1 1 :Elizabeth Powell : 4 Preparation Time :0:20 : Main Dishes

Pork

Measure -----------pound cup cups cup cup cup tablespoon tablespoons can tablespoons whole whole

Ingredient -- Preparation Method -------------------------------lean pork -- cut in 3/4" cubes egg -- well beaten all-purpose flour peanut oil brown sugar vinegar pineapple juice soy sauce cornstarch pineapple chunks in juice -- drain, reserve juice pineapple juice -- from reserved juice green pepper -- sliced red pepper -- sliced

Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in hot peanut oil (360�) until brown, about 8 minutes. Remove and drain on paper towel; keep warm. In a wok or deep skillet, combine sugar, vinegar, pineapple juice, and soy sauce; bring to boiling. Blend cornstarch into juice; gradually stir into sauce. Continue to simmer sauce, stirring constantly until it thickens. Stir the warm deep fat-fried pork cubes, drained pineapple chunks and pepper slices into the thickened sauce. Heat mixture thoroughly, stirring constantly for about 5 minutes. Serve with steamed rice. - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 5g Total Fat; (13% calories from fat); 28g Protein; 48g Carbohydrate; 121mg Cholesterol; 335mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat;

1/2 Other Carbohydrates Nutr. Assoc. : 27121 0 0 2130706543 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potatoes and Cranberries Recipe By Serving Size Categories Amount -------6 1 3/4 1/2 3/4 3/4 1 1/2 1 1/4 :Elizabeth Powell : 8 Preparation Time :1:00 : Vegetables

Vegetarian

Measure -----------cup cup cup teaspoon teaspoon tablespoons cup teaspoon

Ingredient -- Preparation Method -------------------------------sweet potatoes cranberry sauce fresh orange juice brown sugar orange rind cinnamon butter cranberries nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and arrange in a buttered baking dish. In saucepan mix remaining ingredients. Simmer, uncovered, for five minutes. Pour over sweet potatoes and bake uncovered at 350 degrees for 20 minutes or until glazed and hot. - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 3g Total Fat; (10% calories from fat); 2g Protein; 50g Carbohydrate; 6mg Cholesterol; 49mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Serving Ideas : Good buffet dish, great with baked ham or smoked turkey. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potatoes with Ham Recipe By Serving Size Categories Amount -------4 :Elizabeth Powell : 6 Preparation Time :1:00 : Luncheon Vegetables

Pork

Measure -----------large

Ingredient -- Preparation Method -------------------------------sweet potatoes -- boiled

2 1/2 1/4 1/8 1/2 1/4

2

tablespoons cup teaspoon teaspoon pound cup tablespoons

butter brown sugar -- packed cinnamon ground cloves cooked ham fresh orange juice butter -- in bits

Boil sweet potatoes until they can just be pierced with a fork; cool slightly. When cool enough to handle, peel and slice lengthwise into 1/2" slices. Slice ham into 1/2" slices about as large as sweet potato slices. Melt butter and pour into shallow 2-quart baking dish. Stir in 1/4 cup brown sugar. Place sweet potatoes and ham slices in dish in alternating rows, turning sweet potatoes to coat with butter. Sprinkle top with remaining brown sugar, cinnamon, and cloves. Pour juice over all. Place bits of butter on top. Bake at 325 degrees for 45 minutes or until top is brown, basting with juice if necessary. - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 12g Total Fat; (38% calories from fat); 8g Protein; 35g Carbohydrate; 42mg Cholesterol; 593mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Serving Ideas : Serve with cornbread and greens. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Swiss Eggs Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:15 : Breakfast Eggs

Casseroles Luncheon

Amount -------1 1/4 4 1/4 1 1/2 1/2

Measure -----------tablespoon pound cup teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------butter Gruy�re cheese -- sliced thin eggs heavy cream salt black pepper Parmesan cheese -- grated

Melt butter in a shallow casserole dish. Line dish with thin cheese slices. Break the eggs neatly into the casserole dish, keeping them whole. Add salt and pepper to cream, and carefully pour over the eggs. Sprinkle with Parmesan cheese and bake at 350 degrees for 10 minutes. Brown the cheese topping under the broiler for a few minutes, if necessary.

T(Baking Time): "0:10" - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 25g Total Fat; (73% calories from fat); 18g Protein; 2g Carbohydrate; 254mg Cholesterol; 905mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 697 3218 0 0 0 0 * Exported from MasterCook * Tabouli Recipe By Serving Size Categories Amount -------1 1/4 1/2 2 1/2 1 1 2 1 :Elizabeth Powell : 6 Preparation Time :24:00 : Salads

Vegetarian

Measure -----------pound cup cup cloves cup cup cup medium small

Ingredient -- Preparation Method -------------------------------cooked bulgur fresh lemon juice olive oil garlic -- finely minced fresh mint leaves -- minced fresh parsley -- chopped scallions -- chopped Salt Black pepper fresh tomatoes -- chopped cucumber -- peeled, seeded, chopped

Prepare bulgur according to package directions. Whisk together olive oil and lemon juice. Add garlic, scallions, mint, and parsley. Season with salt and pepper to taste. Mix dressing with bulgur and chill overnight. Stir in chopped tomatoes and cucumber immediately before serving. Cuisine: "Middle Eastern" - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 18g Total Fat; (62% calories from fat); 4g Protein; 21g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Tartar Sauce Recipe By Serving Size Categories Amount -------1 1/4 1/4 2 2 2 :Elizabeth Powell : 4 Preparation Time :1:00 : Fish Seafood

Sauces

Measure -----------tablespoon cup teaspoon tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------fresh lemon juice mayonnaise dry mustard gherkins -- chopped fresh parsley -- chopped capers -- drained Tabasco sauce

Mix lemon juice, mustard, and mayonnaise in a small bowl. Stir in chopped pickles, parsley, and capers. Season to taste with a few drops of Tabasco sauce. Cover and chill for 1/2 to 1 hour to blend flavors.

Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 12g Total Fat; (91% calories from fat); trace Protein; 2g Carbohydrate; 5mg Cholesterol; 168mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1117 0 0 0 * Exported from MasterCook * Tiny Cream Puffs Recipe By Serving Size Categories Amount -------1/2 1/4 1/2 2 :Elizabeth Powell : 12 Preparation Time :1:00 : Appetizers

Pies & Pastry

Measure -----------cup cup cup Dash whole

Ingredient -- Preparation Method -------------------------------water butter flour salt eggs

Place butter in water and bring to a boil. Sift flour with salt and add to butter mixture. Cook, stirring vigorously, until batter leaves sides of pan and forms a ball. Remove from heat. Beat in eggs, one at a time. Drop by rounded teaspoonful onto a well-greased baking sheet. Bake at 425 degrees for 10 minutes, then at 350

degrees for 20 minutes. Yield: "36 puffs" T(Baking Time): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 64 Calories (kcal); 5g Total Fat; (65% calories from fat); 1g Protein; 4g Carbohydrate; 42mg Cholesterol; 49mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1326 0 * Exported from MasterCook * Tomato Marmalade Recipe By Serving Size Categories Amount -------4 2 1 12 1 4 1/3 1/4 :Elizabeth Powell : 64 Preparation Time :2:00 : Canning, Preserves, Etc.

Jams & Jellies

Measure -----------pounds

pounds cup cup

Ingredient -- Preparation Method -------------------------------red ripe tomatoes oranges lemon cloves (3-inch) cinnamon stick sugar candied ginger root -- chopped fresh lemon juice

Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a cheesecloth bag with cloves and allspice. Combine tomatoes, oranges, and lemon in a large, heavy-duty kettle. Stir over medium-high heat until sugar dissolves. Add cheesecloth bag of spices and bring to a boil. Turn heat to low and continue to boil until mixture thickens (about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again, and cook 10 minutes more. Pour into hot sterilized jars, and seal according to manufacturer's instructions. Makes 3-4 pints. - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 32g Carbohydrate; 1mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : This marmalade has a wonderful texture and very spicy-sweet flavor.

Pinwheel tea sandwiches can be made by slicing a loaf of fine grained white bread length wise into thin slices, spreading softened cream cheese on the bread, followed with Tomato Marmalade. Roll the slice up from the short end, wrap in wax paper, and chill at least 2 hours. To serve, cut into slices crosswise, as a jelly roll. Nutr. Assoc. : 0 0 0 0 2705 0 0 0 * Exported from MasterCook * Tournedos Bearnaise Recipe By Serving Size Categories Amount -------4 4 2 4 1 1/2 1 4 :Elizabeth Powell : 4 Preparation Time :1:30 : Beef

Main Dishes

Measure -----------slices tablespoons whole whole cup tablespoon slices

Ingredient -- Preparation Method -------------------------------beef tenderloin steaks p�t� de foie gras red wine mushroom caps truffle -- sliced beef bouillon sherry toast -- buttered

Cook steaks in butter to your own taste, and remove to a warmed platter. In the same butter, saut� mushroom caps gently for 5 minutes. Prepare 4 slices of buttered toast (crusts removed). Add 4 neat slices of p�t� de foie gras and 1 minced truffle to the meat pan, and heat very gently. Place the foie gras on the toast, and top with steak and a bit of minced truffle. Keep warm. Deglaze the pan by adding the bouillon and sherry, and scraping down all the good brown bits of meat from the sides of the pan. Blend it all as smoothly as possible, add mushrooms, and pour over the beef. - - - - - - - - - - - - - - - - - - Per serving: 429 Calories (kcal); 30g Total Fat; (64% calories from fat); 22g Protein; 15g Carbohydrate; 90mg Cholesterol; 451mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2130706543 0 0 5281 * Exported from MasterCook * Turkey Dressing Recipe By :Elizabeth Powell

Serving Size Categories Amount -------2 2 1/2 1/2 1 6 6 2 1/2 2 1 2 2

: 12 Preparation Time :0:15 : Poultry Ingredient -- Preparation Method -------------------------------salt sage -- ground thyme baking powder white pepper soft bread crumbs -- toasted cornbread stuffing eggs -- beaten butter bacon fat onion -- chopped fresh parsley -- minced celery stalks -- chopped Turkey giblets stock

Measure -----------teaspoons teaspoons teaspoon teaspoon teaspoon cups cups cup tablespoons tablespoons whole

Combine salt, sage, thyme, baking powder, pepper, bread crumbs, and eggs. Melt butter with bacon fat in skillet on low heat; add onion, celery and parsley. Simmer for about 15 minutes. Mix together the butter and crumb mixtures. Soften to your taste with stock made from stewed giblets. - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); 20g Total Fat; (52% calories from fat); 6g Protein; 34g Carbohydrate; 54mg Cholesterol; 1057mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 2136 0 1622 0 3218 0 0 0 20143 0 0 * Exported from MasterCook * Turkey Tetrazzini Recipe By Serving Size Categories :Elizabeth Powell : 4 Preparation Time :0:40 : Casseroles Pasta

Main Dishes Poultry

Amount -------1/2 1/4 3 1/2 1/2 1/2 1/2 2 2

Measure -----------cup cup cups cup cup teaspoon cup tablespoons cloves

Ingredient -- Preparation Method -------------------------------butter flour chicken broth sherry heavy cream oregano Parmesan cheese olive oil garlic -- minced

1 12 12 2 1/4

cup cup ounces ounces cups

scallions -- sliced fresh parsley -- chopped mushrooms -- sliced thin spaghetti cooked turkey Salt

Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to 2 minutes, but do not brown. Add broth, sherry, cream, and oregano. Cook, stirring constantly, until sauce comes to a boil. Add 1/4 cup Parmesan cheese, stirring until melted. Remove from heat and set aside. Melt remaining butter with oil in skillet. Add garlic, scallions, parsley, and mushrooms and saut� until mushrooms are brown. Remove from heat. Cook spaghetti according to package directions until al dente. Drain well. Combine sauce, mushrooms, spaghetti, and turkey; season with salt to taste. Pour into greased casserole and sprinkle with remaining cheese. Bake at 375 degrees for 15 minutes, or until bubbly. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - Per serving: 977 Calories (kcal); 50g Total Fat; (47% calories from fat); 43g Protein; 80g Carbohydrate; 164mg Cholesterol; 1070mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4196 0 0 0 * Exported from MasterCook * Vanilla Wafer Crust Recipe By Serving Size Categories Amount -------1 2 1 1 :Elizabeth Powell : 6 Preparation Time :0:10 : Desserts

Pies & Pastry

Measure -----------cup tablespoons tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------vanilla wafer crumbs butter -- melted lemon peel -- grated sugar

Mix all ingredients together. Press into buttered 8-inch pan. - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 6g Total Fat; (50% calories from fat); 1g Protein; 12g Carbohydrate; 17mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other

Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Vermicelli Salad Recipe By Serving Size Categories Amount -------12 1/2 6 2 1 1 1 1/4 1/2 1/2 1 1/4 :Elizabeth Powell : 12 Preparation Time :6:00 : Pasta Vegetarian

Salads

Measure -----------ounces cup ounces tablespoon teaspoon teaspoon teaspoon teaspoon pound bunch cup

Ingredient -- Preparation Method -------------------------------vermicelli sweet pickle juice French salad dressing garlic cloves -- mashed poppy seeds celery seed caraway seed cayenne pepper salt diced celery green onions -- chopped fresh parsley -- chopped

Break vermicelli into 1" pieces, and cook according to package directions. Mix pickle juice, French dressing, garlic, and seasonings and pour over warm vermicelli. Chill. One hour before serving, add celery, green onions and parsley.

- - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g Protein; 27g Carbohydrate; 2mg Cholesterol; 301mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20209 0 0 0 0 0 0 * Exported from MasterCook * Vichyssoise Recipe By Serving Size Categories Amount :Elizabeth Powell : 6 Preparation Time :1:00 : Potatoes Vegetables

Soups & Stews

Measure

Ingredient -- Preparation Method

-------1/2 1 2 2 1 1 1/4 2

-----------cup cup cups cups quart teaspoon teaspoon cups

-------------------------------butter diced celery scallions (or leeks) -- chopped potatoes -- peeled and sliced thin chicken broth salt cayenne cream

Saut� celery and onions in butter, stirring constantly, until tender. Add chicken broth and potatoes. Season with salt and cayenne pepper. Cook until potatoes are tender, about 30 to 40 minutes. Pur�e in blender. Stir in cream. Return to heat and heat through without bringing to a boil. Serve hot or chill and serve cold. Cuisine: "French" - - - - - - - - - - - - - - - - - - Per serving: 409 Calories (kcal); 36g Total Fat; (78% calories from fat); 7g Protein; 16g Carbohydrate; 111mg Cholesterol; 1075mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4845 0 0 0 0 0 * Exported from MasterCook * Walnut Cake Recipe By Serving Size Categories Amount -------8 1 1/2 2 1/2 10 1 1 1/4 2 1/2 :Elizabeth Powell : 12 Preparation Time :0:40 : Cakes

Desserts

Measure -----------cups cups whole pint cup teaspoons cup

Ingredient -- Preparation Method -------------------------------eggs -- separated sugar walnuts -- finely ground Uneeda biscuits -- crushed lemon rind -- grated heavy cream sugar vanilla extract apricot jam

Beat egg yolks with 1-1/2 cups sugar until light lemon-colored. Add nuts, biscuit crumbs, and lemon rind. Beat egg whites until dry and fold into nut batter. Grease two 9-inch cake pans lightly, line them with wax paper, and grease and flour the wax paper. Pour batter into pans and let stand 5 minutes. Bake at 350 degrees for 25 minutes. Remove pans from oven and let stand for 5 minutes. Remove from pans and cool on

racks. Whip cream until stiff. Beat in 1/4 cup sugar gradually; add vanilla and beat. Spread jam on top of one layer cake. Place second layer cake on top. Cover sides and top of cake with whipped cream. Sprinkle with additional nuts, if desired. T(Baking Time): "0:25" - - - - - - - - - - - - - - - - - - Per serving: 510 Calories (kcal); 33g Total Fat; (56% calories from fat); 11g Protein; 46g Carbohydrate; 179mg Cholesterol; 73mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 1557 0 0 0 0 0 * Exported from MasterCook * West Indian Shrimp Recipe By Serving Size Categories Amount -------1 1/2 2 1 1 1/2 1/2 1/2 1/4 1/2 :Elizabeth Powell : 6 Preparation Time :0:30 : Luncheon Seafood

Main Dishes

Measure -----------pounds tablespoons tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------shrimp -- cooked, drained and peeled olive oil Angostura bitters dried chervil marjoram thyme cumin seed saffron grated Parmesan cheese

In an oven-safe skillet, heat olive oil until it smokes. Quickly saut� shrimp. Stir in bitters and herbs. Sprinkle with Parmesan cheese and broil until lightly browned. Serve with rice.

- - - - - - - - - - - - - - - - - - Per serving: 193 Calories (kcal); 8g Total Fat; (41% calories from fat); 26g Protein; 2g Carbohydrate; 178mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Whipped Cream Horseradish Sauce Recipe By Serving Size Categories Amount -------1/2 1 1 :Elizabeth Powell : 8 Preparation Time :0:10 : Sauces Ingredient -- Preparation Method -------------------------------heavy cream grated horseradish salt

Measure -----------cup tablespoon teaspoon

Whip cream until stiff. Fold in remaining ingredients. - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 6g Total Fat; (92% calories from fat); trace Protein; 1g Carbohydrate; 20mg Cholesterol; 274mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 734 0 * Exported from MasterCook * Wilted Spinach Recipe By Serving Size Categories Amount -------4 1 1 1 1/4 2 1 1 1/2 :Elizabeth Powell : 4 Preparation Time :0:15 : Vegetables Ingredient -- Preparation Method -------------------------------bacon onion -- chopped carrot -- shredded flour vinegar sugar pepper water spinach hard-boiled egg -- chopped

Measure -----------slices small tablespoon cup tablespoons Dash cup pound

Fry bacon until crisp. Remove from pan, drain on paper towels, and crumble. Saut� onion and carrot in bacon fat until just tender. Sprinkle with flour and cook one minute. Add vinegar, sugar, dash of pepper, and water. Bring to boil. Pour over spinach and top with crumbled bacon and chopped egg.

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

Per serving: 132 Calories (kcal); 5g Total Fat; (31% calories from fat); 7g Protein; 17g Carbohydrate; 58mg Cholesterol; 214mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Yogurt-Honey-Nut Dressing Recipe By Serving Size Categories Amount -------1 1 3 1/4 :Elizabeth Powell : 6 Preparation Time :0:15 : Salad Dressings Ingredient -- Preparation Method -------------------------------lowfat yogurt fresh lemon juice honey walnuts -- toasted and chopped

Measure -----------cup tablespoon tablespoons cup

Blend lemon juice and honey into yogurt, adding more of either to reach desired taste and consistency. Stir in nuts immediately before serving. - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 3g Total Fat; (32% calories from fat); 3g Protein; 12g Carbohydrate; 2mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve over fruit salad. NOTES : Kept in a large-mouth Thermos, this dressing makes a good lunchbox dip for raw vegetables and fruit. Try it with carrots, celery, and sweet peppers, or chunks of apples and pears, sections of oranges, etc. Nutr. Assoc. : 0 0 0 1581 * Exported from MasterCook * Yorkshire Pudding Recipe By Serving Size Categories Amount -------2 1 2 :Elizabeth Powell : 6 Preparation Time :1:45 : Breads Ingredient -- Preparation Method -------------------------------eggs milk all-purpose flour Salt

Measure -----------cup cups

Black pepper Pan drippings from roast beef Beat eggs until foamy. Beat in milk. Gradually add flour, beating constantly until mixture is smooth. Season with salt and pepper to taste. Refrigerate batter one hour while beef is roasting. When roast is done, remove to carving board and pour off all juices and all but three tablespoons of fat (reserve excess fat and juices for gravy). Heat oven to 400 degrees. Return roasting pan with fat to oven and heat until fat sizzles. Pour cold batter into pan and bake at 400 degrees for 15 minutes. Turn temperature down to 350 degrees and bake 15 minutes more. Pudding should be puffy and golden. Serve immediately with roast beef and gravy. - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); 3g Total Fat; (14% calories from fat); 7g Protein; 34g Carbohydrate; 68mg Cholesterol; 39mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Bread Recipe By Serving Size Categories Amount -------3 1 2/3 1 1 1/2 3 1 1 1 1 2 3/4 2 1 :Elizabeth Powell : 24 Preparation Time :1:15 : Breads Ingredient -- Preparation Method -------------------------------eggs sugar oil vanilla extract all-purpose flour double-acting baking powder baking soda salt ground nutmeg cinnamon nuts -- chopped zucchini -- coarsely shredded seedless raisins

Measure -----------cups cup teaspoons cups teaspoon teaspoon teaspoon teaspoon teaspoons cup cups cup

Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth. When well blended, stir in remaining ingredients. Place batter in two buttered and floured loaf pans (8-1/2" � 4-1/4"). Bake at 350 degrees for one hour.

T(Baking Time):

"1:00" - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 12g Total Fat; (43% calories from fat); 3g Protein; 32g Carbohydrate; 23mg Cholesterol; 171mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates NOTES : One serving = 1 slice. Nutr. Assoc. : 0 0 0 5403 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Fritters Recipe By Serving Size Categories Amount -------4 1 1/2 1 1 1/4 1 :Elizabeth Powell : 8 Preparation Time :1:00 : Luncheon Vegetarian

Vegetables

Measure -----------medium tablespoon cup teaspoon cup tablespoon

Ingredient -- Preparation Method -------------------------------zucchini salt flour baking powder egg -- beaten milk onion -- grated Peanut oil for frying (about 6 cups)

Wash and trim zucchini, but do not peel. Grate zucchini and sprinkle with salt. Drain in a colander for 30 minutes. Squeeze a handful at a time to remove as much moisture as possible. Mix flour and baking powder, and beat in egg, milk, and onions. When batter is smooth, stir in zucchini. Drop by spoonfuls into oil heated to 350 degrees. Serve with lemon wedges.

- - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 1g Total Fat; (15% calories from fat); 3g Protein; 9g Carbohydrate; 24mg Cholesterol; 874mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Pickles Recipe By Serving Size :Elizabeth Powell : 64 Preparation Time :5:00

Categories Amount -------2 2 1/4 2 2 2 1 1 1/4

: Canning, Preserves, Etc. Measure -----------pounds medium cup cups cups teaspoons teaspoon teaspoon teaspoon

Pickles & Relishes

Ingredient -- Preparation Method -------------------------------zucchini -- sliced 1/8" thick onions -- sliced thin salt white vinegar sugar yellow mustard seed celery seed turmeric mustard powder

Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly. Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to a boil and cook for five minutes. Pack into four sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Makes 64 two-tablespoon servings.

Yield: "4 Pints" - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 400mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 20209 0 0 * Exported from MasterCook * Zucchini Salad Recipe By Serving Size Categories Amount -------2 2 1 1 1 2 :Elizabeth Powell : 4 Preparation Time :1:00 : Salads

Vegetables

Measure -----------medium teaspoons cup tablespoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------zucchini -- shredded salt sour cream fresh lime juice cumin seed Black pepper Paprika onion -- grated

In a colander, sprinkle zucchini with salt and allow to stand 15 minutes. Squeeze as much moisture as possible from zucchini. Combine remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least one hour. T(Chilling Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 12g Total Fat; (74% calories from fat); 3g Protein; 6g Carbohydrate; 26mg Cholesterol; 1100mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zurich Potatoes Recipe By Serving Size Categories Amount -------4 1/2 1 2 2 :Elizabeth Powell : 4 Preparation Time :0:45 : Potatoes

Vegetables

Measure -----------whole cup whole tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------potatoes butter white onion -- grated fresh parsley -- minced green pepper -- finely chopped Paprika -- to taste

Peel potatoes and grate them into cold water. Let stand for 5 minutes. Drain and squeeze all liquid from potatoes. Spread on clean toweling to dry. Melt 1/4 cup butter in a large skillet, add onion and pepper, and saut� for two minutes. Add the potatoes. Sprinkle thickly with paprika, cover tightly, and cook over very low heat for 15 minutes. Check occasionally to be sure the potatoes are not sticking to the bottom of the pan, but do not stir. Add extra butter, if needed, by lifting potatoes carefully with a spatula and pour melted butter under them. Carefully slide potatoes onto a warm plate. Melt remaining butter in skillet and invert potatoes into skillet. Continue to cook another 10 minutes, until done. - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 23g Total Fat; (65% calories from fat); 3g Protein; 25g Carbohydrate; 62mg Cholesterol; 243mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 1629 0 0 0