* Exported from MasterCook * All-Day-Long Crockpot Beef Recipe By Serving Size Categories :Jo Anne Merrill : 6 Preparation

Time :8:00 : Crockpot Meats

Healthwise Snacks

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

Measure -----------pounds teaspoon package teaspoons teaspoon

cup cup

Ingredient -- Preparation Method -------------------------------beef roast -- * see note black pepper garlic cloves -- minced onion soup mix Worcestershire sauce steak sauce carrots -- sliced celery stalks -- diced green bell pepper -- chopped yellow onion water tomato juice

Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours. When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch. - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 18g Total Fat; (57% calories from fat); 19g Protein; 10g Carbohydrate; 66mg Cholesterol; 476mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with mashed potatoes and a healthy bread. NOTES : * Use any cut of beef roast desired.

Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almost-a-Meal Recipe By Serving Size Categories Casserole

:Jo Anne Merrill : 8 Preparation Time :1:20 : Casseroles Sauces/Marinades

Meats Vegetables

Amount -------1 1 28 1 1 2 1/3 10 10 1 1 1/2

Measure -----------pound cup ounces tablespoon teaspoon cups cup ounces ounces large cups

Ingredient -- Preparation Method -------------------------------ground beef -- browned, drained chopped onions canned tomatoes -- chopped Worcestershire sauce salt diced potatoes all-purpose flour frozen corn -- thawed frozen lima beans -- thawed bell pepper -- cut in strips shredded Cheddar cheese

In a bowl, combine browned and drained beef, onion, and tomatoes with liquid, Worcestershire sauce and salt. Spoon into a greased 3-quart casserole. Layer the potatoes, flour, corn, lima beans and green peppers on top. Cover and bake at 375 degrees for 45 minutes. Sprinkle with the cheese and continue baking, uncovered, for 30 minutes longer. - - - - - - - - - - - - - - - - - - Per serving: 420 Calories (kcal); 23g Total Fat; (47% calories from fat); 21g Protein; 35g Carbohydrate; 70mg Cholesterol; 624mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : Very good for preparing ahead of time. To reheat, place foil loosely over top and reheat in oven for about 20 minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Amateur Lasagna Recipe By Serving Size Categories Amount -------10 2 2 1 1/2 1 8 1/8 1/2 1/2 1/2 1/2 :Jo Anne Merrill : 10 Preparation Time :1:20 : Casseroles Sauces/Marinades

Pasta

Measure Ingredient -- Preparation Method ------------ -------------------------------ounces frozen spinach (30-ounce) jars spaghetti sauce cups Ricotta cheese, part skim milk cups shredded Mozzarella cheese, part skim milk egg -- beaten ounces lasagna noodles teaspoon black pepper teaspoon oregano -- optional teaspoon basil -- optional cup vegetable juice cocktail cup water

Thaw the spinach and squeeze dry. In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil. Add the thawed spinach and blend well. Use a 13 � 9 inch pan. Put a small amount of the sauce in bottom and spread lightly to cover bottom. This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions. Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mixture. Make 3 layers this way, ending with the sauce. Combine the water and vegetable juice cocktail or tomato juice. Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly. Sprinkle with grated Parmesan cheese if desired. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4 hours. Remove foil and continue baking for a few minutes more, until lightly browned and bubbling. Let stand for at least 15 minutes before serving. This lasagna can be sliced with a flat edged spatula and lifted out in serving-sized portions. - - - - - - - - - - - - - - - - - - Per serving: 401 Calories (kcal); 16g Total Fat; (34% calories from fat); 18g Protein; 49g Carbohydrate; 43mg Cholesterol; 1056mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 19 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : I call this Amateur Lasagna because it does not require the noodles be cooked beforehand and uses ready-made spaghetti sauce. The addition of the spinach makes it a very nutritious dish. This freezes very well in serving-sized portions, wrapped in foil; to

heat, place in oven while still covered, or unwrap and heat in microwave on 30-50% power. Spaghetti sauce is available in a 30 ounce jar and also in smaller containers. For this recipe, I use about 1-1/2 to 2 jars of the Ragu Sauce in the 30 ounce container. Nutr. Assoc. : 0 0 0 27033 0 0 0 0 0 0 0 * Exported from MasterCook * Ambrosia Filled Angel Cake Recipe By Serving Size Categories :Jo Anne Merrill : 10 Preparation Time :4:15 : Cakes Rice Dishes

Desserts Sauces/Marinades

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

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

Ingredient -- Preparation Method -------------------------------angel food cake AMBROSIA FILLING heavy cream confectioner's sugar crushed pineapple -- drained strawberries -- sliced shredded coconut meat blueberries kiwi fruit

Starting 1 inch down from top, slice the top from cake. Lay aside to use later. Using a serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all sides. Do not cut through to bottom. You will be using the cavity for the filling. FILLING: Whip the cream and the confectioner's sugar until slightly stiff peaks form. Using half the cream, gently fold in the fruit and coconut, leaving out a few blueberries and the kiwi fruit for the top. Stuff the cavity with this fruit filling. Replace the top you earlier cut away. Spread the remaining whipped cream on top and sides of cake; sprinkle a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit. Decorate with any other fruit you prefer, and chill for a minimum of 4 hours.

- - - - - - - - - - - - - - - - - - Per serving: 480 Calories (kcal); 27g Total Fat; (49% calories from fat); 6g Protein; 56g Carbohydrate; 98mg Cholesterol; 332mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Beautiful, elegant dessert. Serve on special occasions.

NOTES : Purchase a large angel food cake, or use a homemade one. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Cider Salad Recipe By Serving Size Categories Amount -------2 2 1/4 2 1/4 1 :Jo Anne Merrill : 6 Preparation Time :3:00 : Healthwise

Salads

Measure -----------packages cups teaspoon cups cup tablespoon

Ingredient -- Preparation Method -------------------------------gelatin powder -- unflavored apple cider salt diced apples chopped black walnuts chopped parsley Cooking oil Lettuce leaves -- for decoration

Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften. Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1-quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator. Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired consistency, dice apples and chop walnuts and parsley. Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. Chill until set. Unmold onto serving plate which has been decorated with lettuce leaves; curly endive is a good choice. - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 3g Total Fat; (13% calories from fat); 4g Protein; 42g Carbohydrate; 0mg Cholesterol; 164mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 26658 20187 0 0 0 * Exported from MasterCook * Apple Ginger Mixed Chutney

Recipe By Serving Size Categories

:Jo Anne Merrill : 96 Preparation Time :0:45 : Canning Recipies Healthwise

Fruits Vegetables

Amount -------10 4 2 5 1/2 3 4 1 1/2 1

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

cup cups cups cups teaspoon

Ingredient -- Preparation Method -------------------------------diced tart apples lemons -- chopped, with peel onions -- chopped garlic cloves -- chopped ginger -- minced cider vinegar packed brown sugar seedless raisins cayenne pepper

Peel, core and dice apples. Chop and remove seeds from lemons, but do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root. Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool and store in refrigerator.

Yield: "6 pints" - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with meat, poultry and cheese, or use in a sandwich. NOTES : Make this for giving to your friends at holidays; can be kept for up to six weeks in the refrigerator. You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning. Nutr. Assoc. : 26658 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Ice Cream Roll Recipe By Serving Size Categories :Jo Anne Merrill : 8 Preparation Time :1:30 : Desserts

Frozen Dishes

Sauces/Marinades Amount -------3 1 2 1 1 1 1/4 1/4 1 Measure -----------large cup cups cup teaspoon teaspoon teaspoon teaspoon quart Ingredient -- Preparation Method -------------------------------eggs sugar applesauce all-purpose flour baking powder ground cinnamon ground nutmeg salt Powdered sugar vanilla ice cream

Line a greased 15 � 10 � 1-inch jelly-roll pan with waxed paper; grease paper. Place eggs in a mixing bowl; beat at high speed for 5 minutes. Gradually beat in sugar and 1/2 cup applesauce. Sift flour, baking powder, 3/4 teaspoon cinnamon, nutmeg and salt together. Blend flour mixture into egg mixture, using low speed. Spread batter in pan. Bake in preheated 375-degree oven for 15 minutes or until cake is lightly browned and springs back when pressed gently. Sprinkle kitchen towel with powdered sugar; immediately invert cake onto towel. Remove waxed paper; roll cake and towel together from narrow end. Let cake completely cool. Unroll cake, trimming edges if desired. Remove from towel and spread with softened ice cream; re-roll. Wrap tightly in plastic wrap or foil and freeze. Blend remaining 1-1/2 cups applesauce and 1/4 teaspoon cinnamon. Chill. When ready to serve, cut roll into slices and top each slice with chilled applesauce. Serve with whipped cream if desired. - - - - - - - - - - - - - - - - - - Per serving: 361 Calories (kcal); 9g Total Fat; (22% calories from fat); 6g Protein; 66g Carbohydrate; 99mg Cholesterol; 204mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Serve this as a very special dessert. NOTES : This dessert is sure to yield compliments, yet is easy to prepare with ingredients that are uncomplicated. Make it ahead of time and store in freezer. Have ice cream slightly softened. Use only a very good quality applesauce that is not too thin. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Apple Pan Dowdy Recipe By Serving Size Categories Amount -------3 1/2 1/4 1/4 1/8 1 1/2 2 1/2 1/2 1 1/2 1/2 :Jo Anne Merrill : 8 Preparation Time :1:00 : Desserts

Fruits

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

Ingredient -- Preparation Method -------------------------------tart apples -- sliced molasses ground nutmeg ground cinnamon salt TOPPING all-purpose flour baking powder salt sugar egg milk margarine -- melted

Preheat oven to 350 degrees. Grease a 1-1/2 quart casserole baking dish. Prepare apples, using only tart ones such as Granny Smith. Place the apples in baking dish. Drizzle the molasses over the apples and then sprinkle the spices over that. Bake until apples are soft. Time varies depending on what kind of apples you use. Pierce with a sharp knife to test when soft, then pour the topping over apples and bake for 25 minutes longer or until top is brown and crusty. (Set oven at 375 degrees to bake topping.) TOPPING: Sift together the flour, baking powder, salt and sugar. Mix together the egg which has been well beaten, milk and melted margarine. Stir gently into the flour mixture. Pour over cooked apples and bake until crusty and browned. - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 13g Total Fat; (34% calories from fat); 4g Protein; 51g Carbohydrate; 25mg Cholesterol; 445mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Serving Ideas : Serve with a vanilla or orange sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Apple Walnut Cake Recipe By Serving Size Categories Amount -------2 1/2 2 2 2 1 2 1 4 1 :Jo Anne Merrill : 12 Preparation Time :1:05 : Cakes Ingredient -- Preparation Method -------------------------------sugar margarine eggs vanilla extract baking soda salt all-purpose flour ground cinnamon apples slices -- sliced thin chopped black walnuts

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

Cream margarine and sugar in mixing bowl. Add beaten eggs and vanilla extract and whisk to blend well. Combine baking soda, salt, flour and cinnamon; add to egg mixture and beat until thoroughly mixed. Add peeled and thinly sliced apples along with the chopped walnuts to batter. Blend ONLY enough to spread apples and nuts throughout batter. Grease and flour a 13 � 9 � 2-inch pan. Pour in the batter and bake in a preheated 325-degree oven for 1 hour. - - - - - - - - - - - - - - - - - - Per serving: 371 Calories (kcal); 15g Total Fat; (34% calories from fat); 6g Protein; 57g Carbohydrate; 31mg Cholesterol; 486mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Serving Ideas : Serve warm or cold with a dollop of whipped cream. Nutr. Assoc. : 0 0 0 0 0 0 0 0 26659 20187 * Exported from MasterCook * Apple-Almond Pastries Recipe By Serving Size Categories Amount -------1 1/3 1/2 :Jo Anne Merrill : 6 Preparation Time :0:25 : Pastry Ingredient -- Preparation Method -------------------------------all-purpose flour salt

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

1/2 1 3 2 3

cup cup tablespoons tablespoons tablespoons

margarine apples -- sliced thin sugar almonds -- sliced apricot preserves -- or peach

Sift the 1-1/3 cup flour with the salt into a large mixing bowl. Cut in the solid margarine or butter with pastry blender until mixture is the size of small peas. Sprinkle 4-5 tablespoons water, a little at a time, over the flour while stirring with a fork, until mixture is just moist enough to hold together. Form into a square and flatten to 1/2 inch. Roll out on floured surface to 12 inch square. Place on ungreased cookie sheet. Toss sliced apples with 1 tablespoon of flour. Place slices down center third of dough. Sprinkle 2 tablespoons of sugar over apples. Fold up about 1/2 inch at each end. Fold sides over apples, leaving an inch of apples showing down center. Sprinkle with 1 tablespoon sugar and sliced almonds. Bake in preheated 450-degree oven for 15-20 minutes or until golden brown. Spread immediately with preserves. If preferred, omit the preserves and frost with a thin glaze made of powdered sugar thinned with milk and vanilla or orange extract. - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 17g Total Fat; (48% calories from fat); 4g Protein; 37g Carbohydrate; 0mg Cholesterol; 360mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 1440 0 0 * Exported from MasterCook * Apple-Raisin Stuffed Onions Recipe By Serving Size Categories Amount -------4 3 1/2 1 1 1/2 3/4 :Jo Anne Merrill : 4 Preparation Time :0:40 : Fruits

Vegetables

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

Ingredient -- Preparation Method -------------------------------onions -- 1-1/2 pounds margarine chopped celery shredded carrots Dijon mustard curry powder

1/4 1/3 1/4

teaspoon cup cup

Tabasco sauce chopped tart apples raisins

Peel onions; cut off one quarter of each onion from the top and trim root end, leaving root end intact. Use a large melon-ball scoop or grapefruit spoon to remove centers of onions, leaving 1/4-inch thick shells. Stand onion shells in saucepan with 1 inch boiling water; cover and let steam for 15 minutes. Remove from heat; invert onto wire rack to drain and cool. Finely chop onion centers; you will have about 1/2 cup. Melt margarine in skillet and saut� the chopped onion for 3 minutes. Add celery and saut� 1 minute longer. Stir in shredded carrots, mustard, curry powder and Tabasco sauce; remove from heat. Blend in apple and raisins. Spoon stuffing into onion shells. Place in small baking dish and pour hot water into dish to a depth of 1 inch. Bake in preheated 325-degree oven for 15-20 minutes or until onions are heated through. - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 9g Total Fat; (45% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Use a large sweet onion, such as Spanish, Bermuda or even the Vidalia type sweet onions. Total weight: about 1-1/2 pounds. Nutr. Assoc. : 0 0 0 0 0 0 0 26658 0 * Exported from MasterCook * Applejack Apples Recipe By Serving Size Categories Amount -------6 3 2 :Jo Anne Merrill : 4 Preparation Time :0:25 : Fruits

Recipes with Alcohol

Measure -----------tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------apples -- medium size lemon juice Applejack -- * see note unsalted butter Apple cider

Arrange the apple slices in a glass baking dish. Sprinkle with lemon juice

and Applejack or your choice of brandies or wine. Dot with the butter. Add enough apple cider to fill the dish to a depth of 1 inch. Bake in a preheated 375-degree oven for 20 minutes. - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 6g Total Fat; (30% calories from fat); trace Protein; 33g Carbohydrate; 16mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve chilled, or warm with vanilla ice cream. NOTES : * Use Calvados, a French apple brandy, or regular brandy if preferred. Red wine may also be used with excellent results. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Applesauce Prune Cake Recipe By Serving Size Categories Amount -------1/2 1 1 1 2/3 1 1 2 3/4 1 1/2 1 2 :Jo Anne Merrill : 16 Preparation Time :1:15 : Cakes

Fruits

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

Ingredient -- Preparation Method -------------------------------margarine sugar egg all-purpose flour baking powder baking soda ground cinnamon allspice chopped dried prunes chopped nuts applesauce powdered sugar -- for topping

Beat margarine and sugar until light and creamy. Beat in egg. Sift dry ingredients together. Add 1/2 teaspoon salt if desired. Add prunes and nuts to dry mixture, then add this mixture to batter. Blend in applesauce. Bake in a greased 9-cup Bundt pan in a 350-degree oven for 1 hour or until it is done. Let cool on rack in pan for 10 minutes before turning out of pan. Sprinkle with sifted powdered sugar. - - - - - - - - - - - - - - - - - - -

Per serving: 220 Calories (kcal); 9g Total Fat; (34% calories from fat); 3g Protein; 35g Carbohydrate; 12mg Cholesterol; 181mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : This cake is especially attractive when sifted through a paper doily with a decorative design cut into it. I prefer to bake this in a tube pan, shortening cooking time by about 5 minutes. This is one of our favorite desserts and guests always ask for the recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 4634 0 0 0 * Exported from MasterCook * Apricot Bites Recipe By Serving Size Categories Amount -------3/4 1 1/2 1/4 1 1/3 1/2 1 2 1 :Jo Anne Merrill : 16 Preparation Time :1:20 : Cookies

Fruits

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

Ingredient -- Preparation Method -------------------------------dried apricots water margarine sugar all-purpose flour baking powder packed brown sugar eggs vanilla extract

Place apricots and 1 cup water into a saucepan. Bring to a boil, reduce heat and simmer 10-15 minutes until apricots are tender. Drain and let cool. Fit steel knife blade into the work bowl of a food processor. Into the work bowl combine margarine, granulated sugar and 1 cup flour. Process until smooth. Spread into the bottom of the prepared baking dish. Bake 25 minutes at 350 degrees. With steel knife still attached, process drained apricots until chopped into 1/4-inch pieces. Add 1/3 cup flour, baking powder, brown sugar, eggs and vanilla. Process until mixed well, about 6-8 seconds. Remove crust from oven, spread apricot mixture evenly over baked crust and return to oven for 30 minutes longer. Let cool, then cut into 2-inch squares. Yield: 16 two-inch squares. Yield: "16 squares" - - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 6g Total Fat; (31% calories from fat); 2g Protein; 28g Carbohydrate; 23mg Cholesterol; 95mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Serving Ideas : Serve with coffee or iced tea. NOTES : For a rich, delicious dessert, cut into larger pieces and serve with a dollop of whipped cream. Grease an 8-inch square baking dish with margarine. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot Chicken Bake Recipe By Serving Size Categories Amount -------6 1 1/2 1/8 1/4 1/4 1/3 3 :Jo Anne Merrill : 6 Preparation Time :1:00 : Healthwise

Poultry

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

Ingredient -- Preparation Method -------------------------------chicken breast halves apricot nectar ground allspice ground ginger fresh ground black pepper salt apricot preserves pecans -- toasted

Have the chicken breasts skinned and boned. Place the chicken in an oven-proof pan large enough that the chicken will not be overlapping. Combine the next 5 ingredients and pour over the chicken, turning the chicken to get the marinade over all parts. Cover tightly and refrigerate overnight or at least 8 hours. Remove from refrigerator and let stand for 30 minutes. Cover tightly with foil and bake in preheated 350 degree oven for 30 minutes. Uncover, drain and discard liquid from chicken, and keep warm. Heat apricot preserves and brush over chicken. Bake, uncovered, 20-30 minutes longer, basting with preserves another 2 times. Remove to serving platter and sprinkle with toasted pecans. - - - - - - - - - - - - - - - - - - Per serving: 339 Calories (kcal); 16g Total Fat; (41% calories from fat); 31g Protein; 18g Carbohydrate; 93mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates

Serving Ideas : Serve over rice. NOTES : Requires eight hours or more to marinate before baking. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot Nectar Ice Recipe By Serving Size Categories Amount -------2 1 2 2 2 :Jo Anne Merrill : 6 Preparation Time :4:30 : Frozen Dishes

Healthwise

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

Ingredient -- Preparation Method -------------------------------gelatin sugar apricot nectar orange juice grated lemon peel

Sprinkle gelatin into 1/4 cup cold water. Let stand 5-10 minutes to soften. Put softened gelatin into 1-1/2 cups VERY hot water. Stir until gelatin is completely dissolved. Add 1 cup sugar and stir until sugar is dissolved. Blend 2 cups apricot nectar, 2 tablespoons orange juice and 2 teaspoons grated lemon peel into the gelatin mixture. Cool, then pour into a refrigerator tray. Place in freezer and freeze until firm. This should take about 4 hours. Serve in chilled sherbet glasses. Yield: about 1 quart. Yield: "1 quart" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 46g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Serve this for a cool, light dessert. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Apricot Raisin Cookies

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

:Jo Anne Merrill : 72 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method -------------------------------seedless raisins minced dried apricots shortening margarine sugar eggs vanilla extract all-purpose flour double-acting baking powder baking soda salt ground cinnamon ground nutmeg chopped pecans

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

Cut the dried apricots into very small pieces; combine with the raisins and 1 cup water in a saucepan with lid. Bring to a boil and simmer, covered, for 3-4 minutes. Remove from heat, leave covered and allow to cool. Do not drain. In a mixing bowl, cream the shortening and margarine; add sugar gradually. Add the slightly beaten eggs and vanilla. Combine all the dry ingredients. Slowly add to egg mixture and blend thoroughly. Stir in the raisins, apricots and nuts. Drop by teaspoonfuls on greased cookie sheets, 2 inches apart. Bake in preheated 350-degree oven 12-14 minutes. Remove from cookie sheets and let cool on wire racks. Yield: "6 dozen" - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 4g Total Fat; (37% calories from fat); 1g Protein; 12g Carbohydrate; 5mg Cholesterol; 56mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : These cookies will keep well for a few days if covered tightly. Nutr. Assoc. : 0 3090 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot-Praline Muffins Recipe By Serving Size Categories :Jo Anne Merrill : 12 Preparation Time :0:35 : Muffins

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

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

Ingredient -- Preparation Method -------------------------------chopped pecan halves margarine -- melted dried apricots packed brown sugar ground cinnamon biscuit mix milk

Preheat oven to 425 degrees. Grease a 12-cup muffin pan. Fit the steel knife blade into the work bowl. Process the pecans until chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin cups. Put 2 teaspoons melted margarine in each cup. With the steel knife blade still attached, process apricots until chopped into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk. Process until batter is well mixed, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. Pieces of apricots should still be visible. Drop by spoonfuls into muffin cups. center of a muffin comes out clean, the way to bottom. Remove from oven plate. DO NOT remove pan; let stand will drop down onto muffins. Yield: "12 muffins" - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 14g Total Fat; (52% calories from fat); 3g Protein; 27g Carbohydrate; 2mg Cholesterol; 355mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 20148 0 0 0 0 0 0 * Exported from MasterCook * Arizona Desert Chili Recipe By Serving Size Categories Amount -------2 3 2 1 3 :Jo Anne Merrill : 6 Preparation Time :1:15 : Meats Ingredient -- Preparation Method -------------------------------vegetable oil garlic cloves -- chopped onions -- chopped green bell pepper -- chopped beef * Bake until a wooden pick about 15 minutes. Do not and invert muffin pan on 10 minutes so pecans and inserted in push pick all a serving margarine

Measure -----------tablespoons

pounds

1 1 3 10 2 1

teaspoon teaspoon tablespoons can

ground cumin ground oregano chili powder tomatoes -- peeled and chopped jalape�o peppers -- optional beer

Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Saut� until soft, about 5-7 minutes. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete. - - - - - - - - - - - - - - - - - - Per serving: 617 Calories (kcal); 41g Total Fat; (61% calories from fat); 39g Protein; 19g Carbohydrate; 131mg Cholesterol; 175mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Serve with cornbread or cheese biscuits. NOTES : This chili can be mild or very hot depending upon the use of jalape�o peppers. Some chili lovers say you should never put beans in chili so this recipe omits them. This recipe is from a truck driver named Sparky that we met in Arizona, a firm believer in no-bean chili. * Have beef chopped, not ground. Nutr. Assoc. : 0 0 0 0 2181 0 0 0 0 26360 0 * Exported from MasterCook * Australian Grilled Fish Recipe By Serving Size Categories Amount -------4 1/4 2 1 2 1/4 :Jo Anne Merrill : 4 Preparation Time :1:15 : Grill/Camping Recipies Seafood

Healthwise

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

Ingredient -- Preparation Method -------------------------------fish steaks lime juice vegetable oil Dijon mustard fresh ginger root -- grated cayenne pepper Black pepper

In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals. - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 8g Total Fat; (36% calories from fat); 30g Protein; 2g Carbohydrate; 73mg Cholesterol; 108mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Grill outdoors and serve with crispy green salad and bread NOTES : For the steaks: they should be 8-10 ounces and 1-inch thick each. Use swordfish, halibut or salmon steaks. To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Autumn Jewels Gelatin Salad Recipe By Serving Size Categories :Jo Anne Merrill : 12 Preparation Time :3:00 : Healthwise Salads

Holiday Vegetables

Amount -------1 2 1/2 6 15 1 1/2 2

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

Ingredient -- Preparation Method -------------------------------cranberries apples sugar red gelatin crushed pineapple diced celery chopped nuts boiling water

Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.

Combine gelatin with boiling water and stir until dissolved. Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened. Combine the cranberry-apple mixture with celery, drained pineapple and nuts. Stir into gelatin mixture. Pour into lightly greased mold or into individual serving molds. Chill until firm. Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon. - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 3g Total Fat; (24% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with your Thanksgiving meal. NOTES : * Use pecans, walnuts, or a mixture of both. Nutr. Assoc. : 0 0 0 621 0 0 0 0 * Exported from MasterCook * Babas au Rhum Recipe By Serving Size Categories Amount -------1 1 1/2 4 1/4 1/8 1/2 1 :Jo Anne Merrill : 24 Preparation Time :1:15 : Desserts

Pastry

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

Ingredient -- Preparation Method -------------------------------yeast all-purpose flour eggs sugar salt margarine -- softened SAUCE sugar rum seedless raisins -- optional

1/2

Place 1/2 cup lukewarm water in a mixing bowl; sprinkle yeast over water. Let stand 5 minutes to soften. Add 1/2 cup flour and beat well with electric mixer or rotary mixer. Beat in the eggs one at a time, then the salt, sugar, and remaining 1 cup flour. Cover and let rise until light, about 45 minutes.

Beat in the softened margarine or butter, small bits at a time. Grease DEEP cupcake tins or pans made especially for babas. Put 1 tablespoon of batter in each tin. Cover and let stand for 10 minutes. Bake in preheated 400-degree oven until browned. Time will depend on size of pan you are using. Cool babas. SAUCE: Boil 1 cup water with 1 cup sugar for 10 minutes. Cool to lukewarm and add 1/2 cup rum. Dip cooled cakes in this mixture and pour more sauce around them. Babas are traditionally very moist with the syrup. VARIATIONS: Add 1/4 cup raisins to dough when butter is added. Cut a small circle from top of cake, scoop out a small amount of insides and fill with marmalade. Replace top. Serve with a tart lemon sauce. - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 5g Total Fat; (35% calories from fat); 2g Protein; 17g Carbohydrate; 31mg Cholesterol; 65mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : These can be frozen for later use. Freeze before dipping in rum sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Porcupine Appetizers Recipe By Serving Size Categories Amount -------1/2 1 1 2 1/2 1/2 1 2 4 1/2 2 :Jo Anne Merrill : 6 Preparation Time :0:55 : Appetizers Sauces/Marinades

Meats

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

Ingredient -- Preparation Method -------------------------------rice ground beef onions -- minced green bell peppers -- finely chopped salt celery salt garlic tomato juice cloves oregano Worcestershire sauce

Combine rice, ground meat, onion, green pepper, salt, celery salt and garlic; form into balls about 1-1/2 inches in diameter. Heat tomato juice, cloves, oregano and Worcestershire sauce in skillet. Add meatballs. Cover tightly and simmer for 50 minutes. Remove cloves before serving.

- - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 21g Total Fat; (57% calories from fat); 15g Protein; 20g Carbohydrate; 64mg Cholesterol; 715mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 3572 0 0 0 0 0 0 0 * Exported from MasterCook * Bacon-Parmesan Stack Recipe By Serving Size Categories Amount -------3/4 3/4 1/2 2 1 1 1/4 1/2 1 4 :Jo Anne Merrill : 8 Preparation Time :0:20 : Breads Snacks

Sauces/Marinades

Measure -----------cup cup teaspoon cups tablespoon teaspoon cup cup large

Ingredient -- Preparation Method -------------------------------grated Parmesan cheese mayonnaise paprika all-purpose flour baking powder salt shortening milk egg bacon slices

Cook bacon until crisp; crumble and set aside. Blend Parmesan cheese, mayonnaise and paprika; set aside. Combine flour with baking powder and salt in large mixing bowl. Add shortening and cut in with pastry blender until particles are fine. Combine milk and egg; add all at once to the flour mixture. Stir until dough clings together. Knead lightly on floured surface about 10 times. Divide dough in half. Roll out each half to a 14 � 6-inch rectangle. Transfer one rectangle to an ungreased cookie sheet. Spread with 1/2 cup cheese mixture; sprinkle with crumbled bacon. Top with second rectangle. Cut through to the bottom, into 16 rectangles but do not separate. Spread with remaining cheese mixture. Bake in preheated 400-degree oven for 12-15 minutes until golden brown. Serve while still warm. - - - - - - - - - - - - - - - - - - -

Per serving: 390 Calories (kcal); 29g Total Fat; (65% calories from fat); 9g Protein; 25g Carbohydrate; 41mg Cholesterol; 772mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : A nice recipe for a snack or with breakfast. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Fish with Vegetables Recipe By Serving Size Categories Amount -------1 1 1 3 1 3/4 3 1 1/2 1/2 1/4 1/4 :Jo Anne Merrill : 4 Preparation Time :0:45 : Healthwise Seafood

Recipes with Alcohol

Measure -----------pound tablespoon cup cups cup cup tablespoons tablespoon teaspoon teaspoon teaspoon Dash cup

Ingredient -- Preparation Method -------------------------------flounder fillets -- *see note vegetable oil onions -- sliced sliced zucchini sliced green peppers chopped tomatoes dry sherry -- optional lemon juice salt ground basil black pepper -- freshly ground hot pepper sauce grated Parmesan cheese

Place fillets in a layer in greased 9-inch baking dish. Saut� onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired. - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); 7g Total Fat; (29% calories from fat); 26g Protein; 11g Carbohydrate; 58mg Cholesterol; 460mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : * Use any firm-fleshed fish, such as cod or flounder, cut into serving-sized pieces.

Nutr. Assoc. : 0 0 0 0 20088 26059 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Peaches in Wine Recipe By Serving Size Categories Amount -------6 2 1 1/4 2 1 2 1/4 :Jo Anne Merrill : 6 Preparation Time :0:35 : Desserts Recipes with Alcohol

Fruits

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

Ingredient -- Preparation Method -------------------------------peaches butter or margarine cookie crumbs butter or margarine brown sugar egg yolk rum Madeira

Prepare peaches by peeling, cutting in half and removing pits. Scoop out the center of peaches with melon baller to enlarge the area where you removed the pits. Grease a baking dish generously with 2 tablespoons butter or solid margarine. Use a dish that can also be taken to the table for serving the peaches when cooked. Lay peaches, cut side up, in baking dish. In a mixing bowl, mix the cake or cookie crumbs, scooped out centers of peaches, 1/4 cup melted margarine or butter, brown sugar, egg yolk and rum. Blend well. Mixture will be very grainy and damp. Add more rum and butter to reach correct consistency. Fill cavity of each peach half with crumb mixture and sprinkle the wine on top. Bake in preheated 350-degree oven for 30 minutes, basting frequently with juices in pan. Let set 5 minutes and serve. - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 15g Total Fat; (57% calories from fat); 2g Protein; 23g Carbohydrate; 66mg Cholesterol; 161mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates Serving Ideas : Serve as a very special dessert. Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Baked Stuffed Zucchini Recipe By Serving Size Categories Amount -------4 2 2 1/2 1/2 1 4 2 1 1/2 :Jo Anne Merrill : 4 Preparation Time :0:40 : Cheese Vegetables

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------zucchini -- 1/2 pound each margarine scallions -- chopped mushrooms -- chopped chopped walnuts soft bread crumbs eggs fresh parsley -- minced chopped fresh basil grated Parmesan cheese Salt -- to taste Black pepper -- to taste

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4-inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and saut� in margarine. Add scallion (or green onions) and mushrooms; saut� 3 minutes longer. Add nuts and remove from heat. Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350-degree oven for about 30 minutes. Let stand 5 minutes, then serve. - - - - - - - - - - - - - - - - - - Per serving: 331 Calories (kcal); 23g Total Fat; (59% calories from fat); 18g Protein; 17g Carbohydrate; 195mg Cholesterol; 379mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Tomatoes and Eggs

Recipe By Serving Size Categories Amount -------5 2 6 1 1/2 4

:Jo Anne Merrill : 4 Preparation Time :0:25 : Breakfast Ingredient -- Preparation Method -------------------------------margarine onions -- sliced thinly tomatoes -- peeled, sliced fresh basil -- chopped fine hot pepper sauce eggs Salt -- to taste Black pepper -- to taste

Measure -----------tablespoons large tablespoon teaspoon large

Grease 4 ramekins or serving dishes with a tablespoon of margarine. Heat oven to 350 degrees. In a heavy saucepan or skillet, melt remaining 4 tablespoons margarine. Saut� the onions until tender and translucent. Add tomatoes, basil, hot pepper sauce, salt and pepper to taste. Simmer, stirring often, for 10 minutes. Pour the mixture evenly into the ramekins. Top each with an egg. Bake 6-10 minutes or until eggs are done to your taste. While still hot, sprinkle 1 tablespoon shredded cheese over top if desired. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 19g Total Fat; (66% calories from fat); 8g Protein; 14g Carbohydrate; 187mg Cholesterol; 256mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Southwest Cornbread, a recipe in this cookbook. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Boats for Camping Recipe By Serving Size Categories Amount -------1 :Jo Anne Merrill : 1 Preparation Time :0:12 : Chocolate Grill/Camping Recipies

Fruits

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

Ingredient -- Preparation Method -------------------------------banana -- unpeeled Semisweet chocolate chips Miniature marshmallows Brown sugar

Slit each banana lengthwise but not all the way through. Leave the skin on

(do not peel). Put 1-2 teaspoons each of the marshmallows and chocolate chips in slit. Sprinkle lightly with brown sugar. Wrap tightly in foil, being sure to seal ends. Place on grill over campfire or coals, seam side up. Takes about 7 minutes to cook. - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Fun to serve on camping trips or backyard grills. NOTES : This recipe is for 1 serving; make as many as you wish. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Banana Cinnamon Doughnuts Recipe By Serving Size Categories Amount -------3 4 3/4 4 1 1/2 1/2 1/4 1 2 3/4 2 :Jo Anne Merrill : 30 Preparation Time :0:30 : Pastry Ingredient -- Preparation Method -------------------------------peanut oil -- for frying all-purpose flour sugar baking powder salt ground cinnamon ground nutmeg margarine bananas -- mashed eggs -- beaten TOPPING sugar ground cinnamon

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

Heat oil in a deep-fat fryer or deep heavy skillet. Time heating so it will be ready when you are prepared to begin frying doughnuts. Use Canola oil if you prefer, but peanut oil has a higher smoking point and is a good choice for frying. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in margarine using a pastry blender or two knives. Make a well in center of mix and add mashed bananas and eggs. Mix well. You can do this with a wooden spoon, or since dough will be very stiff you may want to use your hands to mix it well.

Place dough on a lightly floured surface and roll to 1/2-inch thick. Cut with a 2-1/2 inch doughnut cutter that you dip in flour as needed. Deep-fry, a few at a time, until golden brown. Drain on brown paper bags. Fry the doughnut "holes" also. Combine sugar and cinnamon in a paper bag or place on a shallow plate. Coat warm doughnuts with this mixture. Yield: about 22 doughnuts and 22 centers. - - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 2g Total Fat; (14% calories from fat); 2g Protein; 25g Carbohydrate; 12mg Cholesterol; 158mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Fragrant doughnuts for a coffee break. Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Oatmeal Cookies Recipe By Serving Size Categories Amount -------1 2/3 2 3/4 1/2 1/2 1 1/2 2 3/4 1 1 1/2 :Jo Anne Merrill : 72 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method -------------------------------sugar butter -- or shortening eggs mashed bananas vanilla lemon juice rolled oats -- * see note flour baking soda baking powder salt nuts -- ** see note

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

Sift flour, soda, baking powder and salt together. Cream together sugar and shortening. Beat in well beaten eggs. Stir in the vanilla, lemon juice, and banana. Add rolled oats and nuts to flour mixture, alternately with banana mixture, mixing well after each addition. Stir in nuts. Drop by teaspoonfuls onto greased baking sheet and bake in preheated 350-degree oven 15 to 18 minutes, or until golden.

Makes about 6 dozen cookies. - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 7g Carbohydrate; 10mg Cholesterol; 69mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * Do not use instant oats. ** Use pecans, walnuts, or your choice of nuts, chopped. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana-Apple Loaf Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 2 3 1/2 1 2 1 1 1/2 2 1/2 :Jo Anne Merrill : 8 Preparation Time :1:20 : Breads for Dessert Ingredient -- Preparation Method -------------------------------margarine -- softened * packed brown sugar granulated sugar eggs sour cream mashed bananas (2 bananas) vanilla extract all-purpose flour baking powder baking soda ground cinnamon apples -- chopped chopped black walnuts

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

Cream together margarine and sugars, beat in eggs thoroughly. Blend in sour cream, banana and vanilla. Combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently fold in chopped apples and nuts. Pour into greased and floured loaf pan. Bake about 1 hour at 375 degrees. Cool before slicing. - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 18g Total Fat; (39% calories from fat); 7g Protein; 57g Carbohydrate; 49mg Cholesterol; 374mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : * Use stick margarine, not the soft kind, or use butter. Nutr. Assoc. : 0 0 0 3218 0 2130706543 0 0 0 0 0 0 20187 * Exported from MasterCook * Banana-Orange Cream Pie Recipe By Serving Size Categories Amount -------1 3 1 1 1 2 :Jo Anne Merrill : 6 Preparation Time :0:20 : Pies Ingredient -- Preparation Method -------------------------------(9 inch) pie crust -- baked bananas sour cream milk Instant vanilla pudding mix -- family size margarine -- melted orange marmalade -- melted

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

Spread the orange marmalade evenly and in a thin layer in baked pie crust. You can also use apricot preserves with tasty results. Use thoroughly ripened bananas. Slice the bananas on top of the marmalade. Combine sour cream and milk; stir in pudding mix. Blend until smooth and slightly thick. Mix in the melted margarine. Pour over the bananas. Chill. - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 20g Total Fat; (52% calories from fat); 5g Protein; 35g Carbohydrate; 23mg Cholesterol; 261mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve topped with whipped cream. Nutr. Assoc. : 2009 0 0 0 2130706543 0 0 * Exported from MasterCook * Banana-Strawberry Frappe Recipe By Serving Size Categories Amount -------1 :Jo Anne Merrill : 2 Preparation Time :0:05 : Beverages Healthwise

Fruits

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

Ingredient -- Preparation Method -------------------------------cold milk

8 2 1

ounces tablespoon

strawberry yogurt bananas lemon juice

Put all ingredients in blender and turn to pur�e mode until of desired consistency. (Make only about 2 servings at one time so the blender will not be overfilled.) If using a food processor, use the steel knife to process; 8-10 seconds will be sufficient. Serve in a tall glass. - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 8g Total Fat; (21% calories from fat); 10g Protein; 56g Carbohydrate; 21mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Serving Ideas : Serve this for a quick, nutritious breakfast. NOTES : Use a blender or food processor for this recipe. Nutr. Assoc. : 4138 0 0 0 * Exported from MasterCook * Barbecued Pork Southern Style Recipe By Serving Size Categories Amount -------1 1 1/3 1/2 1/2 1/2 1 1/8 1 1/2 1/2 1 1 :Jo Anne Merrill : 10 Preparation Time :2:00 : Pork Sauces/Marinades

Sandwiches

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

Ingredient -- Preparation Method -------------------------------pork shoulder roast * celery seed cider vinegar ketchup chili powder ground nutmeg brown sugar ground cinnamon bay leaf -- crumbled salt lemon pepper hot pepper sauce -- or to taste water

In a heavy skillet, brown the roast on all sides in a small amount of oil. Place the roast in a heavy, oven-safe pan with tight fitting lid or a pan that you can seal with aluminum foil. Place the remaining ingredients in a saucepan and bring to a boil. Boil for 1 minute; pour mixture over the roast. Cover tightly.

Place the roast in a preheated 325-degree oven and bake for about 35-45 minutes per pound. Baste several times with the juices in the pan. Remove the roast and allow to cool slightly. Slice the roast into bite sized thin pieces. For spicier meat, add additional hot pepper sauce and a few drops of vinegar. - - - - - - - - - - - - - - - - - - Per serving: 24 Calories (kcal); 1g Total Fat; (22% calories from fat); 1g Protein; 4g Carbohydrate; 2mg Cholesterol; 272mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with cornbread, baked beans, and coleslaw. NOTES : * Pork roast of about 3 pounds or more. You may double the sauce recipe if cooking a large roast. Nutr. Assoc. : 4584 20209 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Cream Puffs Recipe By Serving Size Categories Amount -------1 1/2 1 1/4 1 4 :Jo Anne Merrill : 12 Preparation Time :0:40 : Pastry Ingredient -- Preparation Method -------------------------------water margarine -- solid sugar salt all-purpose flour eggs

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

Heat water, butter, sugar and salt to a full rolling boil in large saucepan. Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the sides of pan clean, about 1 minute. Remove from heat. Add eggs, one at a time, beating hard after each addition with wooden spoon or electric hand mixer, until paste is shiny and smooth. Shape and bake, following your recipe instructions, for making the puffs and filling with a creamy filling of your choice. * Most cream puff recipes instruct you to bake at 375 degrees until puff is delicately browned and there are no beads of moisture visible. Test for "doneness" by taking a puff out of the oven; if it does not fall, it is done. - - - - - - - - - - - - - - - - - - -

Per serving: 129 Calories (kcal); 9g Total Fat; (64% calories from fat); 3g Protein; 9g Carbohydrate; 62mg Cholesterol; 153mg Sodium Food Exchanges: 1/2 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 * Exported from MasterCook * Basic Cr�pe Recipe Recipe By Serving Size Categories Amount -------2 2/3 1 1/2 1/4 :Jo Anne Merrill : 12 Preparation Time :0:50 : Breakfast Pastry

Brunch

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

Ingredient -- Preparation Method -------------------------------eggs milk margarine -- melted all-purpose flour salt Vegetable oil

Beat eggs thoroughly. Blend in melted margarine and milk. Stir in flour only until smooth. Lightly brush a 5-inch cr�pe pan with oil. (Use a larger size pan for larger cr�pes.) Heat over medium heat. Pour in 2 tablespoons of batter and tilt pan carefully so batter covers entire bottom of pan. Cook 2 minutes on each side or until golden brown. Repeat with remaining mixture, wiping pan if needed. Yield: "12 crepes" - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 2g Total Fat; (42% calories from fat); 2g Protein; 5g Carbohydrate; 33mg Cholesterol; 72mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with variety of fillings for a nice brunch dish. NOTES : Use these cr�pes for wrapping around a variety of fillings; see "Cr�pes with Salmon Filling" in this cookbook. If necessary, put waxed paper between each cr�pe and freeze until needed. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook *

Basic Fried Fruit Pie Recipe Recipe By Serving Size Categories Amount -------2 1 1/2 1/3 :Jo Anne Merrill : 6 Preparation Time :0:30 : Fruits

Pies

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

Ingredient -- Preparation Method -------------------------------flour salt shortening -- solid water Mixed fruit, dried -- stewed

Sift the flour and salt together, cut in the shortening and mix with forks. Add water, a little at a time, while tossing flour mixture with large fork. Roll out about 1/8 inch thick on a floured surface. Cut about 4 inches in diameter. In each round, place 1-1/2 tablespoons cooked and sweetened mashed fruit (dried apricots, peaches, prunes or applesauce). Moisten edges with cold water; fold to make semi-circle and press edges together with a fork. Fry in solid shortening melted to a depth of about 1/2 inch, or deep fry. Drain on paper towels and sprinkle with powdered sugar if desired. If you wish, you can also make a sauce of powdered sugar, margarine and milk to drizzle over pies. - - - - - - - - - - - - - - - - - - Per serving: 303 Calories (kcal); 17g Total Fat; (52% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 357mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Fried pies are a southern United States tradition, eaten warm or cold. Dried fruit which has been stewed and then sweetened is the traditional filling. The most common fruits used are dried apples and peaches. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Basic Vegetable Soup Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 6 Preparation Time :1:30 : Healthwise Vegetables

Soups

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

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

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

cups cups cup small cup cup cup cup tablespoons teaspoon teaspoon

beef broth -- *see note water tomato juice potatoes -- medium size carrots -- diced onion -- diced celery stalks -- diced diced green peppers chopped green beans lima beans corn margarine -- solid black pepper salt -- or to taste

Melt 4 tablespoons margarine in skillet. Add the chopped green peppers, carrots, celery and onion. Saut� on low heat until vegetables are softened and onion browned lightly. Add this to the broth mixture which has been placed in a large, heavy pan with lid. Add to this the potatoes, green beans, lima beans and corn. Cover and simmer for about 45 minutes or until all the vegetables are done. Add the salt and pepper. Remove about 2 cups of the mixture and put into blender. Pur�e this mixture and return to pot with rest of soup. Turn off heat and cover soup. Best if allowed to set for up to 1 hour to blend flavors. Since this is a basic recipe for soup, you can add the vegetables you prefer and follow the directions above to finish the soup. Some suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced turnips, fresh tomatoes, okra or parsley. For added nutrition, serve with a sprinkling of lowfat cheese on the hot soup. Also good sprinkled with toasted croutons. This stores very well in refrigerator and is actually improved with time. - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 8g Total Fat; (30% calories from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 1088mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with cornbread or cornsticks. NOTES : My mother, Lillian Childers, made the best vegetable soup using whatever vegetables were in season. * Use about 6 cups liquid. You may mix chicken and beef broth (canned lowfat, not bouillon cubes) with water and tomato juice or vegetable juice cocktail to suit your tastes. Nutr. Assoc. : 0 0 0 0 0 0 0 20088 3568 0 0 0 0 0 * Exported from MasterCook * Beef and Vegetable Soup

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

:Jo Anne Merrill : 6 Preparation Time :2:00 : Soups Ingredient -- Preparation Method -------------------------------beef stew meat -- cut in 1-inch cubes onions potatoes carrots celery stalks cabbage margarine salt black pepper

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

head tablespoons teaspoons teaspoon

Melt margarine in a large heavy pot with lid. Trim meat of all fat and cut into 1-inch cubes. Brown beef on all sides. Add vegetables (except cabbage) which have all been sliced into pieces of approximately the same size. Add 5 cups water. Cover and simmer for 1-1/2 hours, adding more water if needed. Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25 minutes longer. - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 12g Total Fat; (45% calories from fat); 18g Protein; 15g Carbohydrate; 42mg Cholesterol; 678mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with a salad and bread for a hearty meal. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef-Cheese Stuffed Tomatoes Recipe By Serving Size Categories Amount -------6 1/2 1/2 1/2 1/4 1 :Jo Anne Merrill : 6 Preparation Time :0:45 : Cheese Vegetables

Meats

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

Ingredient -- Preparation Method -------------------------------tomatoes ground beef -- * see note chopped onions diced green peppers dark corn syrup Worcestershire sauce

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

teaspoon teaspoon teaspoon cup cup cup

basil -- or 2 teaspoon fresh salt black pepper bread stuffing cubes, seasoned grated Parmesan cheese shredded Mozzarella cheese, part skim milk

Cut slice off top of tomato and scoop out pulp. Use a melon baller or grapefruit spoon for ease of removing pulp. Chop pulp and tops then drain and set aside. Heat a large heavy skillet over medium heat and brown beef, onion and green peppers, about 5-7 minutes. Drain off excess fat that accumulates. Add chopped tomato tops and pulp, corn syrup, Worcestershire sauce, basil, salt and pepper. Cook, stirring, for 10 minutes until thick and bubbling. Remove from heat, add stuffing mix and Parmesan cheese. Spoon carefully into tomato shells. Place tomatoes into an 11 � 7 � 2-inch pan or baking dish that will hold all tomatoes without crowding. Top each tomato with 2 tablespoons Mozzarella cheese. Bake in preheated 350-degree oven for 25-30 minutes or until heated thoroughly. - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 14g Total Fat; (46% calories from fat); 13g Protein; 23g Carbohydrate; 42mg Cholesterol; 477mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : * Omit ground beef for a meatless dish, or substitute part ground beef, part mild Italian sausage. For best taste, try to get vine-ripened tomatoes. Nutr. Assoc. : 0 0 0 20088 0 0 0 0 0 0 0 27033 * Exported from MasterCook * Beer Batter Recipe By Serving Size Categories Amount -------1 1 1/4 2 1 1/2 :Jo Anne Merrill : 0 Preparation Time :1:00 : Misc Ingredient -- Preparation Method -------------------------------beer all-purpose flour salt paprika baking powder

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

Pour beer into a bowl; add flour. Mixture will foam. Stir in salt, paprika and baking powder. If using to fry fruit, you may want to use cinnamon or nutmeg instead of paprika.

Mixture will thicken as it stands. Make this at least 1 hour before using. It will keep in refrigerator for 3-4 days. Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 723 Calories (kcal); 2g Total Fat; (2% calories from fat); 18g Protein; 134g Carbohydrate; 0mg Cholesterol; 4529mg Sodium Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Use as a general-purpose batter. NOTES : Use this beer batter for frying almost anything: eggplant, zucchini, fish, mushrooms, onion rings -- even fruit such as apple rings and fresh pineapple chunks. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Best Apple-Cranberry-Nut Muffins Recipe By Serving Size Categories Amount -------2 1 1/3 1 1 1 2 1/2 1 2 1/2 2 2 1/2 :Jo Anne Merrill : 18 Preparation Time :0:30 : Muffins Ingredient -- Preparation Method -------------------------------shredded apples -- peeled sugar chopped cranberries shredded carrots chopped black walnuts all-purpose flour double-acting baking powder baking soda salt ground cinnamon eggs -- beaten vegetable oil

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

In a large mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from pans. Yield: "18 muffins" - - - - - - - - - - - - - - - - - - -

Per serving: 239 Calories (kcal); 11g Total Fat; (39% calories from fat); 4g Protein; 33g Carbohydrate; 21mg Cholesterol; 290mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 26658 0 0 0 20187 0 0 0 0 0 0 0 * Exported from MasterCook * Big Mouth Sandwich Recipe By Serving Size Categories Amount -------1/2 1 1/2 2 1 1 1 2 :Jo Anne Merrill : 6 Preparation Time :0:30 : Quick and Easy Meals

Sandwiches

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

1/2

Ingredient -- Preparation Method -------------------------------lean ground beef chili powder salt -- or seasoned salt California avocados -- sliced French bread loaf -- or long loaf Garlic salt -- to taste (8-ounce) can refried beans Shredded lettuce tomato -- sliced green onions -- sliced cup shredded Cheddar cheese Taco sauce -- optional

Brown ground beef very thoroughly; drain well. Stir in salt and chili powder; keep hot. Halve, peel and slice avocados into flat slices. Split French bread in half lengthwise. Lightly toast cut sides under broiler. Place half the avocado slices on bottom half of bread. Sprinkle with garlic salt if using. Heat refried beans. Spread an even layer of beans over avocado, then spoon on browned meat. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using. Cover with a layer of sliced tomato then sprinkle on the chopped onions. Place remaining avocado slices on tomatoes and sprinkle with garlic salt. Cover with top half of bread; cut into serving sized sandwiches. - - - - - - - - - - - - - - - - - - -

Per serving: 495 Calories (kcal); 24g Total Fat; (42% calories from fat); 20g Protein; 52g Carbohydrate; 38mg Cholesterol; 897mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with warm tortilla chips and iced tea or beer. NOTES : This sandwich speaks for itself as to how it got its name. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bill's Navy Bean Soup Recipe By Serving Size Categories Amount -------1 2 2 1/2 2 3 3 1/8 :Jo Anne Merrill : 8 Preparation Time :12:00 : Soups Ingredient -- Preparation Method -------------------------------navy beans celery stalks carrots onion ham hocks Salt black pepper margarine all-purpose flour

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

teaspoon tablespoons tablespoons

Pick over the dried beans and discard any debris. Wash and drain. Put beans in a large pot and cover with water. Let stand 8 hours or overnight. The next day, chop celery, carrots and onions into 1/4-inch pieces. (This is easier with a food processor.) Drain beans. Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a simmer and cook over low heat for 3 hours or until beans are tender. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces. Put 2 cups of the soup into a blender along with the margarine and flour; pur�e. Pour this pur�e back in pan. Pur�e more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened. Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of hot pepper sauce just before serving. - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 9g Total Fat; (39% calories from fat); 12g Protein; 21g Carbohydrate; 27mg Cholesterol; 84mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serve this with cornbread or a crusty roll. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Beans with Saffron Rice (Vegetarian) Recipe By Serving Size Categories Amount -------2 4 1 3 6 2 1/3 6 2 6 2 1 4 :Jo Anne Merrill : 8 Preparation Time :5:00 : Ethinic Vegetables

Healthwise

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

cups teaspoon

Ingredient -- Preparation Method -------------------------------black beans water onion -- halved bay leaves garlic cloves -- whole rice saffron GARNISH tomatoes -- seeded and chopped onions -- chopped olive oil wine vinegar ground cumin cayenne pepper fresh basil -- or parsley Black pepper

1/4

cups tablespoons tablespoons teaspoon teaspoon tablespoons

Rinse and sort the beans. Put into a large, heavy pot with lid. Cover with the 4 cups water. Bring to a boil, cover, and remove from heat. Let stand for 2 hours. Add the halved onions, bay leaves and garlic to beans. Place over low heat and cook, covered, until beans are tender; about 1-1/2 to 2 hours. Check water and add more if needed while cooking. Remove and discard the onion, bay leaves and garlic cloves. Keep beans warm. Prepare the garnish about 1 hour before serving. Place the tomatoes and onion into a serving bowl. Add the olive oil, vinegar, cumin, cayenne, parsley or basil and black pepper to taste. Toss to blend. Bring 4 cups water to boiling in a heavy saucepan with tight fitting lid. Add the rice and saffron threads (do not use too much saffron). Stir well, cover, reduce heat and simmer for 20 minutes or until the rice has absorbed all the water. To serve, place the rice, black beans, and the garnish into separate bowls. Guests can serve themselves by placing a serving of rice, topping

with the beans and lastly with the garnish on their plates. Description: "This is a traditional Latin-American dish." - - - - - - - - - - - - - - - - - - Per serving: 469 Calories (kcal); 12g Total Fat; (21% calories from fat); 15g Protein; 77g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with avocado salad or other green salad. NOTES : Use Vidalia onions for the garnish if available. If not, use other sweet onions such as Maui, Walla Walla, Texas 1015, or Imperial Sweet. Cut this recipe in half if you wish. It is really best not to double this as cooking times will vary depending on the size and thickness of cookware used. Nutr. Assoc. : 0 0 0 26370 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blackberry Buckle Recipe By Serving Size Categories Amount -------1/4 1/2 1 1 1 1/2 1/8 1/3 1 2 1/2 1/4 1/3 1/2 :Jo Anne Merrill : 6 Preparation Time :0:55 : Fruits

Pies

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

Ingredient -- Preparation Method -------------------------------margarine sugar egg -- beaten all-purpose flour baking powder salt milk vanilla extract blackberries -- sweetened CRUMB TOPPING sugar margarine flour cinnamon

Cream margarine and sugar together. Add well-beaten egg and mix together thoroughly. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk and vanilla.

Pour batter into greased and floured 8 x 8-inch pan. Cover with blackberries. Sprinkle crumb topping over blackberries. Bake at 375 degrees for 45 minutes or until done. May be served with whipped cream. - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 17g Total Fat; (36% calories from fat); 5g Protein; 62g Carbohydrate; 33mg Cholesterol; 361mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates NOTES : * Frozen blackberries can be used as long as they are drained partially. * For topping: Cream margarine and sugar, stir in flour and cinnamon until mixture is crumbly. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Mountain Blueberry Pie Recipe By Serving Size Categories Amount -------1 4 4 3/4 1/4 1 1/2 1/4 1/8 2 :Jo Anne Merrill : 8 Preparation Time :0:50 : Pies Ingredient -- Preparation Method -------------------------------pie dough -- enough for two-crust pie blueberries lemon juice sugar all-purpose flour lemon peel -- grated ground cinnamon ground nutmeg salt margarine

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

Have an 8-inch double crust pieshell ready. See "Perfect Baked Pie Crust" in this cookbook if you wish to make your own. Sort, rinse and drain blueberries. Sprinkle lemon juice over berries. Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well. Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450-degree oven for 10 minutes. Lower heat to 350 degrees and continue baking 30-35 minutes more. Cool pie before slicing.

Description: "This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find." - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 8g Total Fat; (30% calories from fat); 2g Protein; 40g Carbohydrate; 12mg Cholesterol; 102mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 4477 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Muffins Recipe By Serving Size Categories Amount -------1/4 2 2 2 1/2 2 1 1/2 1/2 1 :Jo Anne Merrill : 24 Preparation Time :0:25 : Muffins Ingredient -- Preparation Method -------------------------------vegetable shortening -- solid eggs all-purpose flour double-acting baking powder sugar orange -- juice and rind milk orange juice blueberries

Measure -----------cup large cups teaspoons tablespoons cup cup cup

Grate the orange peel and set aside. Squeeze orange; you will need 1/2 cup juice. Cream shortening in mixing bowl. Add eggs and mix well. Sift flour, baking powder and sugar together; stir in orange peel. Add flour mixture, milk and orange juice alternately to shortening. Stir well after each addition. Batter will be stiff. Fold in blueberries. Grease small muffin cups or use paper liners. Fill each 1/2 full of batter. Bake in preheated 375-degree oven for about 20 minutes or until browned. Yield: "24 small muffins" - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 3g Total Fat; (32% calories from fat); 2g Protein; 11g Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Booneville Butterscotch Pie Recipe By Serving Size Categories Amount -------3 2 2 3 1/4 1/2 1 1/3 1 3 :Jo Anne Merrill : 8 Preparation Time :0:30 : Pies Ingredient -- Preparation Method -------------------------------butter -- * see note packed brown sugar milk eggs all-purpose flour salt vanilla extract (9-inch) pie crust -- baked sugar

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

Place butter in HEAVY 10-inch skillet. Heat until melted. Add brown sugar and 1/2 cup milk; mix well. Bring to a boil and cook for 5 minutes, stirring constantly. Beat the egg yolks; stir in remaining milk. Combine flour and salt; stir egg mixture into this. Add small amount of the hot brown sugar mix gradually. Stir and return this to the mixture in skillet. Cook over low heat, stirring constantly, until thickened. Cool slightly and blend in 1 teaspoon vanilla. Pour into pre-baked and cooled pie crust. Beat egg whites until stiff peaks form; slowly add sugar and continue to beat until sugar is dissolved. Fold in the remaining 1/4 teaspoon vanilla. Pile this on top of pie, sealing to edges. Bake in preheated 325-degree oven for about 10-15 minutes or until lightly browned. Serve warm or cold. Description: "Named for a small town in north Mississippi, near Elvis Presley's birthplace." - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 14g Total Fat; (28% calories from fat); 6g Protein; 75g Carbohydrate; 90mg Cholesterol; 395mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 4 Other Carbohydrates NOTES : * Original recipe calls for butter but you can substitute solid margarine if you prefer.

Nutr. Assoc. : 0 0 0 0 0 0 0 2009 0 * Exported from MasterCook * Bottomless Brandied Fruit Crock Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 0 Preparation Time :0:00 : Fruits

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------MIXED FRUIT Peaches Plums Apricots Berries Cherries Grapes Brandy OR Dark rum

Remove stems from fruit but leave fruit whole. Peel large fruits such as peaches, apricots and plums. Place fruit carefully into the container of your choice. Fill the container completely but without packing the fruit to avoid bruising. Add enough brandy or rum to completely cover fruit. Close container tightly and store at room temperature. Let stand at least 3 weeks before using; 4 weeks is even better. As you use the fruit replenish with more fruit and cover with more brandy or rum. - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve alone or over ice cream or plain cake. NOTES : Use brandy or rum for this recipe, with ripe, unblemished fruit in season. Use a crock or jar with tight fitting lid. Use a variety of fruits and berries. Some suggestions are: peaches, plums, apricots, grapes, blackberries, raspberries, cherries and nectarines. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook *

Brandied Holiday Cakes Recipe By Serving Size Categories Amount -------1/3 1 1/3 1/2 2 1 1 1/2 1/4 2 1 1/2 1/4 1/3 1/3 :Jo Anne Merrill : 12 Preparation Time :0:35 : Holiday

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------butter -- softened packed light brown sugar vanilla extract eggs all-purpose flour baking powder salt orange juice brandy candied fruit chopped dates dried apricots -- chopped GLAZE sugar orange juice brandy

2

Grease 12 muffin tins very generously with margarine or butter. Set oven to 350 degrees. Place the softened margarine, brown sugar and vanilla in a mixing bowl; cream well. Add eggs, one at a time, and beat well after each one. Combine flour, baking powder and salt. Add to the creamed mixture alternately with orange juice and brandy. Stir in fruits that have been chopped quite small. Choose only the best quality of candied fruit. Do not include citron. Fill each muffin tin almost to the top. Place a pan of hot water on bottom rack of oven. Place the muffin tins on middle rack. Bake for about 25 minutes. When cakes are done, remove from oven and cool for 10 minutes. Use a 2-tined fork to prick tops of cakes lightly. Spoon the glaze over cakes. GLAZE: Combine sugar, orange juice and brandy in a saucepan. Heat over low heat. Yield: "12 small cakes" - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 6g Total Fat; (20% calories from fat); 2g Protein; 52g Carbohydrate; 45mg Cholesterol; 211mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Breakfast Rollups Recipe By Serving Size Categories Amount -------12 2 2 1 2 2 1/4 :Jo Anne Merrill : 6 Preparation Time :0:30 : Breakfast

Pork

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

Ingredient -- Preparation Method -------------------------------sausage links pancake mix milk egg margarine -- melted apples -- grated ground cinnamon -- optional

Use a heavy skillet. Do not preheat. Place sausage links in cold skillet, turn heat to low and cook, turning links several times. Turn heat to medium and continue cooking links until they are thoroughly cooked and brown. Drain and keep links warm. To prepare pancakes, combine pancake mix, egg and milk. Blend until smooth, adding a bit more milk if necessary to make a thin batter. Add in the melted margarine, grated apples and cinnamon; blend well. Using a heavy griddle, preheat; with a paper towel rub a tiny bit of oil onto hot griddle. Pour batter, making 4-inch circles. Cook until bubbles appear and bottom is slightly browned when edge is lifted. Turn pancakes over and cook on other side until browned. Roll one sausage link in each pancake, place seam side down on serving plate. Serve immediately with maple syrup, or use a topping of applesauce and sour cream. For a different taste, try using yogurt as a topping. - - - - - - - - - - - - - - - - - - Per serving: 519 Calories (kcal); 32g Total Fat; (55% calories from fat); 15g Protein; 42g Carbohydrate; 90mg Cholesterol; 994mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with maple syrup or applesauce and sour cream. NOTES : Use 12 precooked sausage links; either turkey, pork, or beef. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Broiled Tomatoes with Horseradish Recipe By Serving Size Categories Amount -------2 2 2 1 1/8 1/4 2 3 :Jo Anne Merrill : 4 Preparation Time :0:10 : Healthwise

Vegetables

Measure -----------large tablespoons tablespoons tablespoon teaspoon teaspoon teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------tomatoes bread crumbs horseradish lemon juice salt paprika fresh parsley grated Parmesan cheese

Cut tomatoes in half, crosswise. Combine crumbs, horseradish, lemon juice, salt and paprika. Spread mixture over tomatoes halves. Sprinkle with chopped parsley and the cheese. Place in a broiler pan; broil 3 inches from heat 3-5 minutes until heated through. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 2g Total Fat; (26% calories from fat); 3g Protein; 7g Carbohydrate; 3mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Good served with roast beef or baked chicken. Nutr. Assoc. : 0 0 0 0 0 1032 0 0 * Exported from MasterCook * Brown Rice with Pine Nuts Recipe By Serving Size Categories Amount -------1 1/2 3 1 2 1 :Jo Anne Merrill : 4 Preparation Time :2:45 : Healthwise Vegetables

Rice Dishes

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

Ingredient -- Preparation Method -------------------------------long-grain brown rice water onion -- chopped corn oil ground cumin

1

1/4

tablespoon cup

Black pepper -- to taste fresh parsley -- minced pine nuts

Soak brown rice in water at least 2 hours, or overnight. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and saut� until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts. - - - - - - - - - - - - - - - - - - Per serving: 382 Calories (kcal); 14g Total Fat; (31% calories from fat); 8g Protein; 58g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with baked chicken and a green salad. Nutr. Assoc. : 0 0 0 0 0 0 0 1126 * Exported from MasterCook * Buffet Make-Your-Own Salad Recipe By Serving Size Categories Amount -------2 4 3 5 3 10 16 2 1 1 1/2 1 :Jo Anne Merrill : 10 Preparation Time :1:00 : Brunch Salads

Poultry

Measure -----------cups cans cups cups ounces cups cup cups cup

Ingredient -- Preparation Method -------------------------------chickens -- cooked * see note cooked rice chow mein noodles -- large cans gravy -- ** see note diced celery green onions -- sliced pineapple chunks in juice -- drained shredded Cheddar cheese toasted almonds -- slivered toasted coconut chopped black olives

Heat chicken and gravy together. Place in pretty serving or chafing dish. Place other items in a decorative fashion on buffet table. Guests can build their own salads using these ingredients.

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

Per serving: 1285 Calories (kcal); 78g Total Fat; (54% calories from fat); 70g Protein; 77g Carbohydrate; 297mg Cholesterol; 2913mg Sodium Food Exchanges: 4 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 10 1/2 Fat; 0 Other Carbohydrates NOTES : * Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized pieces. ** Use chicken gravy or combination of broth, chicken soup and gravy. This can be made in advance and stored separately, ready to assemble when needed. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2678 * Exported from MasterCook * Burritos con Huevos Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 2 3 1 1 2 10 2 8 :Jo Anne Merrill : 6 Preparation Time :2:00 : Cheese

Sandwiches

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

Ingredient -- Preparation Method -------------------------------flank steak -- * see note black pepper seasoned salt hot water yellow onions bell pepper jalape�o pepper -- chopped tomatoes -- peeled and chopped eggs Cheddar cheese -- shredded flour tortillas

To prepare steak, cut into 3-4 pieces and sprinkle with the salt and pepper. Heat a very heavy pan with tight fitting lid. Add 1 tablespoon oil and brown the meat on each side. Add hot water and cover tightly. Simmer on low heat for 2 to 2-1/2 hours or until meat shreds easily. Add more water during cooking if necessary. When meat is tender, shred into small bite-sized pieces. Cut the onions into thin slices and separate the slices into individual rings. Julienne the green pepper. Mince the jalape�o pepper (use a canned one if necessary). In a large heavy skillet, heat 2 tablespoons oil; add the onions and green peppers. Saut� until onions are translucent and limp. Add the chopped fresh tomato and the minced jalape�o and continue cooking for 3 minutes more. Add the shredded meat, 10 eggs which have been lightly beaten, and the shredded cheese. Proceed as though you were scrambling eggs.

Warm the flour tortillas while cooking the filling, or quickly run each tortilla over the flame on a gas stove, just to soften. Fill each tortilla with 1/8th of the mixture. Roll the tortillas by turning one side up and folding the edges inward. Wrap the lower third in foil or waxed paper and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 810 Calories (kcal); 39g Total Fat; (43% calories from fat); 50g Protein; 63g Carbohydrate; 409mg Cholesterol; 987mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with sour cream and avocado. NOTES : * Use another cut of meat if flank steak is unavailable. Nutr. Assoc. : 0 0 0 0 0 0 26360 0 0 0 0 * Exported from MasterCook * Butter Cream Filled Cookies Recipe By Serving Size Categories Amount -------1 1 1/3 1/3 1/3 1 1/3 1 1/2 1 1 1 1/4 2/3 2 1/2 :Jo Anne Merrill : 50 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method -------------------------------COOKIES margarine sugar milk dark corn syrup rolled oats all-purpose flour baking powder vanilla extract FILLING all-purpose flour sugar milk egg yolks margarine

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

Preheat oven to 350 degrees. Grease cookie sheets well. COOKIES: 1. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly. 2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack. 3. Just before serving, put 2 cookies together, sandwich style, with filling.

FILLING: Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use. - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 6g Total Fat; (49% calories from fat); 1g Protein; 13g Carbohydrate; 9mg Cholesterol; 80mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 14 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk Cheese Bread for Automatic Bread Machines Recipe By Serving Size Categories Amount -------1 3 1 1 1 1/4 1 :Jo Anne Merrill : 12 Preparation Time :5:00 : Breads With Yeast Ingredient -- Preparation Method -------------------------------yeast bread flour -- * see note double-acting baking powder sugar buttermilk warm water shredded Cheddar cheese -- ** see note

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

Use this recipe for a 1-1/2 pound loaf of bread baked in an automatic bread maker. Put ingredients into bread maker in order as directed by your ABM instructions, taking care to place the yeast in appropriate order. Select white bread option. - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 4g Total Fat; (20% calories from fat); 7g Protein; 27g Carbohydrate; 11mg Cholesterol; 122mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Automatic bread machines are real time savers that let you enjoy homemade yeast breads. * Use 1/4 cup oats and 1/4 cup cornmeal for 1/2 cup of the flour

if preferred. ** Other cheese can be substituted. Some cheeses have more moisture content than others -- keep this in mind. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Buttermilk-Lemon Pie Recipe By Serving Size Categories Amount -------1 1/2 3 1/4 1/2 1 3 1 1 :Jo Anne Merrill : 6 Preparation Time :0:40 : Pies Ingredient -- Preparation Method -------------------------------sugar all-purpose flour nutmeg margarine -- melted buttermilk eggs lemon (9-inch) pie crust -- unbaked

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

Blend sugar, flour and nutmeg. Add melted butter and beat until creamy. Add eggs one at a time, beating well after each. Mix in the milk and lemon. Pour into unbaked 9-inch pie crust. Bake at 400 degrees for 10 minutes. Lower temperature to 325 degrees and continue baking for 30 minutes longer. - - - - - - - - - - - - - - - - - - Per serving: 528 Calories (kcal); 26g Total Fat; (43% calories from fat); 7g Protein; 70g Carbohydrate; 95mg Cholesterol; 444mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 3 1/2 Other Carbohydrates Serving Ideas : Serve warm or cold. NOTES : * Use juice and rind of lemon. Grate the lemon with a lemon zester. Nutr. Assoc. : 0 0 0 0 0 0 0 2009 * Exported from MasterCook * Butterrum Pound Cake with Sauce Recipe By Serving Size Categories Amount :Jo Anne Merrill : 16 Preparation Time :0:10 : Cakes

Sauces/Marinades

Measure

Ingredient -- Preparation Method

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

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

-------------------------------butter -- * see note packed brown sugar whole milk confectioner's sugar rum -- ** see note pound cake

Purchase a pound cake or prepare one from a mix, following directions on package. For the frosting, combine butter, brown sugar, and milk in a saucepan. Bring to a full boil and add the confectioner's sugar and rum or vanilla flavoring. With a whisk, beat mixture until smooth. Add a bit more milk if needed, to make a fairly thin sauce that will pour easily onto cake. Punch holes in cake with fork tines. Pour the warm sauce slowly over cake. Description: "Easy to prepare when a dessert is needed quickly." - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 7g Total Fat; (41% calories from fat); 1g Protein; 20g Carbohydrate; 49mg Cholesterol; 106mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : * Using real butter yields a richer-tasting cake, but solid margarine can also be used -- NOT diet or soft margarine. ** Add vanilla flavoring instead of rum if preferred. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cabbage-Sausage-Beef Goulash Recipe By Serving Size Categories :Jo Anne Merrill : 10 Preparation Time :0:30 : Casseroles Quick and Easy Meals

Meats Vegetables

Amount -------1 1 1 28 6 2 1 1 1/4 10

Measure -----------pound pound ounces ounces tablespoons tablespoon teaspoon teaspoon cups

Ingredient -- Preparation Method -------------------------------pork sausage ground beef onion -- chopped chopped tomatoes tomato paste vinegar chili powder garlic powder red pepper flakes shredded cabbage

In a large kettle, brown sausage, beef and onion; drain well. Add remaining ingredients except cabbage, mix well. Stir in cabbage and simmer

20-25 minutes or until cabbage is tender.

- - - - - - - - - - - - - - - - - - Per serving: 385 Calories (kcal); 31g Total Fat; (71% calories from fat); 15g Protein; 13g Carbohydrate; 69mg Cholesterol; 495mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Serve with French bread and a pot of pinto beans. NOTES : * The spiciness of the pork depends upon your taste. Experiment with a mixture of mild and hot. Nutr. Assoc. : 0 0 0 26059 0 0 0 619 0 0 * Exported from MasterCook * Caliente Cheese and Egg Brunch Dish Recipe By Serving Size Categories Amount -------8 1 1/2 1 1/4 3 1 1/2 1/3 2 2 :Jo Anne Merrill : 36 Preparation Time :0:35 : Brunch

Cheese

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

Ingredient -- Preparation Method -------------------------------eggs Tabasco sauce all-purpose flour baking powder salt shredded Monterey Jack cheese shredded Cheddar cheese minced green bell peppers sliced black olives chopped green chiles

Lightly grease a 9-inch square pan. Heat oven to 375 degrees. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa. - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 5g Total Fat; (64% calories from fat); 5g Protein; 2g Carbohydrate; 55mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates Serving Ideas : Serve as appetizers or brunch dish with salsa. NOTES : * This will make 36 appetizers or about 8 brunch-sized servings. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * California Bean Sprout Salad Recipe By Serving Size Categories Amount -------1 1 1 2 1/4 1 1/4 1/2 1 1 1 1 :Jo Anne Merrill : 4 Preparation Time :1:00 : Salads Ingredient -- Preparation Method -------------------------------romaine lettuce -- small head leaf lettuce -- small head jicama -- cut in 2-inch strips bean sprouts -- cooked cider vinegar sugar salt cucumber -- diced red pepper avocado -- cubed hard-boiled egg sesame oil -- optional

Measure -----------head head cup cups cup teaspoon tablespoon cup

teaspoon

Prepare the red pepper by washing, cut in half and remove seeds and membranes, cut into small strips. Wash lettuce, spin or blot dry and place in plastic bag with a paper towel; seal bag and refrigerate. Cut peeled jicama into strips such as French fry-size and refrigerate until serving time. In saucepan, bring 1 quart water to a boil. Add the bean sprouts and blanch for two minutes. Remove and run under cold water briefly. Immerse in a bowl of ice water for one minute, drain well. Mash boiled egg or put through a sieve. Refrigerate. In a small bowl, blend vinegar, sugar and salt. In a large bowl, combine bean sprouts, diced cucumbers, strips of red pepper and avocado cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture well. Add the vinegar mixture to the bean sprout mixture and toss to combine. Cover bowl tightly and refrigerate 1 hour. To serve, tear lettuce into bite sized pieces and divide equally among 4-6 salad plates. Top with the sprout mixture, sprinkle with the chopped egg, and arrange the jicama strips on one side of salad. Needs no further dressing to be a delicious and healthy dish.

- - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 11g Total Fat; (44% calories from fat); 9g Protein; 21g Carbohydrate; 53mg Cholesterol; 454mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with bread sticks for a delicious complete lunch. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * California Chicken Salad Recipe By Serving Size Categories Amount -------2 1/2 1/2 1 1/2 1 1/2 1/4 1 2 1 2 :Jo Anne Merrill : 4 Preparation Time :1:00 : Brunch

Salads

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

Ingredient -- Preparation Method -------------------------------cooked chopped chicken shredded Monterey Jack cheese shredded Cheddar cheese avocado -- diced chopped olives tomatillo -- chopped chili powder garlic powder chopped onions Black pepper mayonnaise minced green chiles minced sun-dried tomatoes, oil-packed

Lightly mix the first 10 ingredients together. Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour. Serve with corn chips or crisp-fried tortillas as a light lunch. - - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 28g Total Fat; (63% calories from fat); 30g Protein; 6g Carbohydrate; 89mg Cholesterol; 450mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : * A tomatillo is also known as a Mexican cherry tomato. ** Use a dash of onion juice instead of minced onions if preferred. Nutr. Assoc. : 2805 0 0 0 0 0 0 0 0 0 0 20197 20180

* Exported from MasterCook * California Chilled Salsa Recipe By Serving Size Categories Amount -------2 1 1 1 1 1/2 1 1 1 :Jo Anne Merrill : 10 Preparation Time :0:20 : Healthwise

Sauces/Marinades

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

teaspoons tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------chopped tomatoes -- peeled celery stalk onion -- diced diced green pepper salt cider vinegar sugar green chili peppers -- chopped

Combine all ingredients; if finer texture is desired may be put through food grinder using fine blade. Cover tightly and chill overnight.

- - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 327mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve cold as a relish with meat. NOTES : Also delicious made with red sweet peppers or a combination of red and green for nice color. Nutr. Assoc. : 26059 0 0 20088 0 0 0 0 * Exported from MasterCook * California Raisin Pudding Cake Recipe By Serving Size Categories Amount -------1 2/3 1 1/2 1/4 1 1/2 :Jo Anne Merrill : 6 Preparation Time :0:45 : Desserts

Fruits

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar baking powder salt raisins milk

2 1 2

cups cup tablespoons

water packed brown sugar margarine Whipped cream

Sift together flour, sugar, baking powder and salt in mixing bowl. Stir in the raisins to coat with the flour mixture. Pour in the milk and stir just until moistened. Do not overmix. Grease a 9-inch square baking pan and spread the batter in pan. Combine water, brown sugar and margarine in saucepan. Heat just until the margarine melts and the sugar is dissolved. Carefully pour over the batter in the baking pan. Do not stir. Bake in preheated 350-degree oven for 30-40 minutes. Serve while warm, topped with whipped cream if desired. Add a dash of cinnamon to the sweetened whipped cream if desired. Description: "This is much like a pudding cake; the batter rises to the top and a delicious sauce forms underneath." - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); 5g Total Fat; (9% calories from fat); 4g Protein; 94g Carbohydrate; 3mg Cholesterol; 285mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 4 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Camper's Baked Potatoes Recipe By Serving Size Categories Amount -------6 1 4 4 1/4 1/2 :Jo Anne Merrill : 8 Preparation Time :0:55 : Grill/Camping Recipies

Vegetables

Measure -----------ounces ounces teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------baking potatoes onion -- chopped green chiles black olives -- chopped garlic powder lemon pepper aluminum foil

Scrub and chop baking potatoes into pieces, but do not peel. Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per serving. Place equal portions of the ingredients on each foil square. Fold the foil in a drug-store type fold, sealing ends.

Place on barbecue grill for about 45-55 minutes. If you can safely take along margarine, you might want to add a teaspoon or so to each packet before grilling. - - - - - - - - - - - - - - - - - - Per serving: 135 Calories (kcal); 2g Total Fat; (10% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 154mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3577 0 0 0 0 * Exported from MasterCook * Candied Cherry Tomatoes Recipe By Serving Size Categories Amount -------3 1/4 4 1/2 1/2 3/4 1 1/2 :Jo Anne Merrill : 6 Preparation Time :0:35 : Vegetables Ingredient -- Preparation Method -------------------------------margarine chopped onions cherry tomatoes packed brown sugar OR honey salt bread crumbs -- buttered

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

Wash and drain cherry tomatoes; remove stems. Melt margarine (not diet margarine) in skillet. Add tomatoes, 6 tablespoons brown sugar or honey and salt. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch. Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey. Bake in preheated 350-degree oven until crumbs are browned. Time depends on your oven and whether you are using brown sugar or honey; probably about 20 minutes. - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 7g Total Fat; (26% calories from fat); 4g Protein; 43g Carbohydrate; 0mg Cholesterol; 582mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : An unusual and tasty way to serve cherry tomatoes. Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0

* Exported from MasterCook * Candied Ginger-Sweet Potato Pie Recipe By Serving Size Categories Amount -------1 1 1 2 2 1/4 2 1 6 1/2 3 1 :Jo Anne Merrill : 8 Preparation Time :1:00 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------orange -- *see note water sugar candied ginger root sweet potatoes -- mashed whipping cream margarine -- melted vanilla extract egg whites cream of tartar egg yolks (9-inch) pie crust -- unbaked

In small pan, combine 1 cup water and 1/2 cup sugar. Bring to a boil over high heat and then stir in orange rind that has been slivered. Lower heat and keep mixture at barely simmering state; simmer uncovered until mixture is like syrup, about 10 minutes or so. Stir in the ginger and set aside to cool to lukewarm. In a large bowl, combine the mashed potatoes, 1/2 cup orange juice, whipping cream, margarine, vanilla and the 3 egg yolks. Beat this until very well combined. Stir in the cooled syrup mixture and beat well. Place 2 egg whites in bowl and beat until soft peaks form. Stir this into potato mixture; do not beat but blend it very well. Pour this mixture into the unbaked pie shell. Make sure you smooth the top of the pie. Bake in a preheated 350-degree oven 45-50 minutes or until knife inserted 1/3 distance from edge comes out clean. The center will be just the slightest bit soft. About 20 minutes before pie is done, prepare the topping. TOPPING: Place the 4 remaining egg whites in a large bowl along with the cream of tartar. Beat at low speed until frothy. Increase the speed and VERY gradually add the remaining 1/2 cup sugar. Continue beating until whites are very glossy and stiff. This will take about 12-15 minutes. When pie is done, remove from oven and spoon on the egg whites. Don't smooth the top; make soft peaks with the back of a spoon. Continue baking for 10-15 minutes longer at the same 350-degree temperature until meringue is very light brown. Remove to a wire rack to cool.

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

Per serving: 336 Calories (kcal); 14g Total Fat; (36% calories from fat); 6g Protein; 48g Carbohydrate; 92mg Cholesterol; 231mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Serving Ideas : Serve this at a winter holiday feast. NOTES : * Prepare orange by cutting off strips of the rind, being careful not to include any of the white pulp just beneath the orange part of the rind. Cut enough rind and cut into small slivers to make 2 tablespoons. Squeeze the orange and strain; measure out 1/2 cup and set aside. This topping will "weep" if kept overnight so plan to serve the same day it is prepared. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2009 * Exported from MasterCook * Candied Pickles Recipe By Serving Size Categories Amount -------3 2 1 1/2 1 2 1 1 1/2 1/8 :Jo Anne Merrill : 0 Preparation Time :0:20 : Canning Recipies Ingredient -- Preparation Method -------------------------------canning jars cucumbers -- sliced sugar cider vinegar salt mustard seed celery seed red pepper flakes

Measure -----------1-pint quarts cups cup tablespoons tablespoon teaspoons teaspoon

Wash and drain the cucumbers; cut into 1/4-inch slices. Use a large heavy kettle or sauce pan. Combine the sugar, vinegar, salt, mustard, celery seed and red pepper flakes. Place over medium heat and stir until the sugar is dissolved. Increase heat and bring to a boil. Add the cucumbers and simmer for 5 minutes. Immediately pack the pickles into sterilized and drained jars; seal tightly. Yield: about 3 pints - - - - - - - - - - - - - - - - - - Per serving: 1368 Calories (kcal); 5g Total Fat; (3% calories from fat); 9g Protein; 342g Carbohydrate; 0mg Cholesterol; 12818mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 1/2 Fat; 21 Other Carbohydrates

Serving Ideas : Delicious when served with roasted meats or sandwiches. NOTES : Follow manufacturer's directions for sterilizing and sealing canning jars. * About 16 four to five-inch cucumbers are needed to yield 2 quarts sliced cucumbers. Nutr. Assoc. : 0 0 0 0 0 0 20209 0 * Exported from MasterCook * Canned Spiced Peaches from the South Recipe By Serving Size Categories Amount -------3 6 8 2 3/4 4 4 :Jo Anne Merrill : 24 Preparation Time :0:45 : Canning Recipies Ingredient -- Preparation Method -------------------------------canning jars peaches sugar cider vinegar cinnamon sticks whole cloves -- * see note

Measure -----------1-quart pounds cups cups teaspoons

Place into a large heavy kettle or sauce pan: sugar, cider vinegar, and 1-1/3 cups water. Tie cinnamon sticks and 4 teaspoons of whole cloves in a double thickness of cheesecloth; add to the saucepan. Place pan over medium heat and stir until sugar is dissolved. Bring to boiling, cover, and boil for five minutes. Uncover and boil five minutes longer. While sugar mixture is boiling, prepare peaches. Have a large pot of water boiling rapidly. Wash peaches, and working with 7 to 8 peaches at a time, plunge them into the boiling water. Immediately plunge into cold water and gently slip off the skins. Leave peaches whole or cut in half and remove pit. Whole peaches are the usual southern tradition. Insert a whole clove into each peach, or for spicier peaches insert several cloves. Add peaches to hot syrup. Bring syrup to boiling again and simmer peaches for 10 minutes or until tender. Quickly drain one sterilized jar. Pack hot peaches into jar, adding a cinnamon stick for spicier flavor. Cover top with waxed paper and set aside while preparing 2nd and 3rd jar. Repeat steps 3 through 5 with 7 to 8 more peaches for 2nd jar. Repeat again for 3rd jar. Bring syrup to boiling and pour into jars to within 1/2 inch of top. Wipe away any food about fill line and on rim of jar; immediately seal. Yield: about 3 quarts. - - - - - - - - - - - - - - - - - - -

Per serving: 306 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 80g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates NOTES : * Use additional cloves and cinnamon sticks for spicier peaches. This recipe calls for 24 medium-sized peaches, which is about 6 pounds total weight. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Canton Chicken and Vegetable Soup Recipe By Serving Size Categories Amount -------4 3 1 1/2 1 1/2 1 1/2 1 1 1 1/2 1/4 2 10 10 1 1/2 2 :Jo Anne Merrill : 10 Preparation Time :1:45 : Healthwise Soups

Poultry

Measure -----------pounds tablespoons cups cups cups teaspoon teaspoons teaspoon cans ounces ounces cups tablespoons

Ingredient -- Preparation Method -------------------------------chicken -- *see note margarine chopped onions chopped carrots chopped celery curry powder tart apple -- chopped salt black pepper chicken broth -- condensed frozen corn frozen lima beans pasta shells -- cooked chopped fresh parsley

In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides. Remove chicken and keep warm. In remaining fat in pan, saut� onions, carrots, celery and curry powder. Use medium heat. Stir until onions are tender and limp; about 5 minutes. Return chicken to pot. Add apple, salt, pepper, chicken broth, 5 cups cold water and parsley. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour. Stir occasionally. Remove chicken; add corn and lima beans and cook 30 minutes longer. Cook pasta while chicken is cooking. Skim fat from soup. Remove skin and bones from chicken; cut into bite-sized pieces. Return chicken to pot; add cooked pasta shells. Let stand, covered, for about 10 minutes before serving.

- - - - - - - - - - - - - - - - - - Per serving: 469 Calories (kcal); 25g Total Fat; (47% calories from fat); 29g Protein; 32g Carbohydrate; 119mg Cholesterol; 644mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : This delicious recipe was created by Helen Jolly of Kenosha, Wisconsin. * Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken. Nutr. Assoc. : 0 0 0 0 0 0 5260 0 0 0 0 0 0 0 * Exported from MasterCook * Capirotada (Bread Pudding) Recipe By Serving Size Categories Amount -------3/4 1/2 3/4 2 1/2 3/4 3/4 1/2 2 :Jo Anne Merrill : 6 Preparation Time :0:30 : Desserts

Ethinic

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

Ingredient -- Preparation Method -------------------------------packed brown sugar ground cinnamon water bread cubes -- * see note raisins -- ** see note chopped black walnuts diced Cheddar cheese margarine Whipped cream -- optional

Combine brown sugar, cinnamon and water in pan. Boil gently until sugar is dissolved. Pour the hot syrup over the bread cubes and toss gently. Add the raisin, walnuts and cheese. Toss again to blend. Spoon into greased (with margarine) 1-1/2 quart casserole dish. At this time you can put pudding into refrigerator to cook later if desired. If baking right away, preheat oven to 375 degrees and bake for about 15 to 20 minutes or until heated through. If baking just out of refrigerator allow about 20 to 25 minutes. Serve with whipped cream if desired. Description: "This is a traditional Mexican bread pudding." - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 14g Total Fat; (34% calories from fat); 8g Protein; 52g Carbohydrate; 10mg Cholesterol; 195mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 2 Other Carbohydrates NOTES : *Cut French bread into 1/2 inch squares.

**Use currants instead of raisins if desired. Use any color raisins. Nutr. Assoc. : 0 0 0 0 0 20187 2536 0 0 * Exported from MasterCook * Caramel-Pecan Marshmallows Recipe By Serving Size Categories Amount -------1/2 3 3/4 1/2 :Jo Anne Merrill : 32 Preparation Time :0:30 : Candies Ingredient -- Preparation Method -------------------------------caramel candy -- (vanilla) hot water finely chopped pecans marshmallows -- (approximately 32)

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

Line a cookie sheet with waxed paper. Place the caramels and hot water in top of double boiler. Heat over simmering water, stirring often, until caramels are melted. Use a fork or thick skewer to hold marshmallow; dip into melted caramel and turn to coat entire surface. Roll the marshmallow in the finely chopped pecans. Place each on the waxed paper. Work quickly to coat each marshmallow. Stir the caramel mixture occasionally to keep it smooth. When all are finished, place in a cool place until caramel is firm. Store in a covered container in a cool place. Yield: 32 covered marshmallows. Double this recipe if you wish, remembering to work quickly so caramel will not cool too soon. Yield: "32 marshmallows" - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g Protein; 12g Carbohydrate; trace Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Let children help with this for holiday candy making. NOTES : * Toasted coconut may be substituted for part or all of the pecans. Nutr. Assoc. : 0 0 20148 0 * Exported from MasterCook * Caramelized Rum Bananas Recipe By Serving Size :Jo Anne Merrill : 6 Preparation Time :0:25

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

: Fruits Measure -----------tablespoons cup tablespoons

Recipes with Alcohol Ingredient -- Preparation Method -------------------------------butter bananas lemon -- juice only honey dark rum Ground cinnamon -- optional

Butter a baking dish with 1 tablespoon of the butter; or use solid margarine, not the soft diet type. Peel bananas and leave whole or cut into 3-inch pieces. Place in a single layer. Sprinkle with the juice of 1/2 lemon. Pour honey on top evenly and dot with remaining 3 tablespoons butter. Bake in preheated 350-degree oven for about 20 minutes. Turn bananas once or twice as they are baking. Sprinkle with cinnamon or a few grains of nutmeg if you prefer. Just before serving, heat rum carefully and ignite. Pour over bananas and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 8g Total Fat; (25% calories from fat); 1g Protein; 51g Carbohydrate; 21mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Carla's Lemon Cookies Recipe By Serving Size Categories Amount -------4 1 1/2 1/2 1 1 1/2 1 1/2 2 2 :Jo Anne Merrill : 72 Preparation Time :0:45 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder baking soda salt margarine sugar egg sour cream lemon extract lemon peel -- grated

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

3

tablespoons

lemon juice

Sift flour with baking powder, baking soda and salt. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in sour cream, lemon extract and grated lemon peel until smooth. Gradually add flour mixture, beating until well combined. Form dough into a ball, wrap in foil and refrigerate overnight. Divide dough into 4 parts. Refrigerate until ready to roll out. On floured surface roll dough, one part at a time, 1/4-inch thick. Using a 2- to 3-inch cookie cutter or glass, cut out cookies. Use a spatula to carefully pick up and place cookies on a lightly greased cookie sheet 2 inches apart. Lightly brush cookies with lemon juice and sprinkle with additional sugar. Use colored sugar for decorative look. Bake in preheated 375-degree oven for 10-12 minutes until golden brown. Do not overcook. Remove cookies to wire rack to cool completely. Complete baking using one part cookie dough at a time, greasing the pan each time. Yield: about 5-6 dozen cookies. Yield: "72 cookies" - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 10g Carbohydrate; 3mg Cholesterol; 62mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe from Carla Jo Holder of Booneville, MS. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Carrots with Tarragon Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 :Jo Anne Merrill : 6 Preparation Time :0:15 : Vegetables Ingredient -- Preparation Method -------------------------------carrots butter fresh ginger root -- grated lemon juice fresh tarragon -- chopped

Measure -----------pound tablespoon teaspoon teaspoon teaspoon

Peel and trim carrots. Cut into diagonal slices about 2 inches long. Steam carrots until just tender, about 10-11 minutes.

In a large bowl, combine butter, ginger, lemon juice and tarragon. Add carrots and toss to coat. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 2g Total Fat; (37% calories from fat); 1g Protein; 7g Carbohydrate; 5mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve these with baked chicken and fresh melon. NOTES : * Fresh coriander may be substituted for the tarragon if you prefer. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Centennial Lemon Squares Recipe By Serving Size Categories Amount -------1 1/4 1 1/2 1 1/2 2 4 1 :Jo Anne Merrill : 8 Preparation Time :0:45 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------powdered sugar salt flour margarine sugar baking powder eggs lemon juice Lemon rind -- grated margarine

Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix well. Work in 1/2 cup margarine. Press mixture in 8-inch square pan. Bake in preheated 350-degree oven for 15 minutes. Remove from oven. Combine the 1 cup regular sugar, baking powder and remaining 1/8 teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice and lemon rind. Spread over baked mixture. Return to oven. Bake for 20 minutes longer. Remove from oven and cool completely. Combine remaining 3/4 cup powdered sugar, remaining two tablespoons lemon juice and 1 tablespoon margarine for glaze. Spread over lemon mixture. Cut into squares to serve.

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

Per serving: 345 Calories (kcal); 14g Total Fat; (36% calories from fat); 3g Protein; 53g Carbohydrate; 47mg Cholesterol; 262mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Champagne Fruit Parfait Recipe By Serving Size Categories Amount -------2 2 2 2 1 1 1 :Jo Anne Merrill : 8 Preparation Time :0:30 : Fruits

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------watermelon balls honeydew melon balls cantaloupe balls pineapple chunks in juice -- drained strawberries grapes peaches -- sliced Lemon juice Champagne -- *see note Mint sprigs

Mix fruits VERY gently. Arrange in attractive pattern in parfait glasses. Sprinkle each with few drops of lemon juice. Be sure to have a whole strawberry in each glass. Fill each glass with Champagne. Garnish with a mint sprig.

- - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Very special occasions call for this dessert. NOTES : * For a non-alcoholic version, substitute ginger ale for Champagne. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese and Herb Flat Bread

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

:Jo Anne Merrill : 2 Preparation Time :2:00 : Breads With Yeast

Snacks

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

Ingredient -- Preparation Method -------------------------------yeast warm water margarine sugar salt milk -- scalded all-purpose flour chopped onions margarine -- melted oregano paprika celery seed garlic salt basil shredded Cheddar cheese

Soften yeast in 1/4 cup warm water. In mixing bowl, combine 2 tablespoons margarine, sugar, salt and scalded milk. Cool to lukewarm. Stir the yeast into milk mixture. Gradually add flour to form a stiff dough. You may not need all of the flour. Knead on floured surface until smooth and satiny; 4 to 5 minutes. Place in greased bowl and turn to coat top. Cover and let rise until light; about 45 minutes. Divide dough in half. Press each piece into a 9-inch pie or cake pan. Combine onions, 1/4 cup melted margarine, oregano, paprika, celery seed, garlic salt and basil. Spread over dough. Sprinkle evenly with cheese. Prick each with fork in several places. Let rise for about 30 minutes or until light. Bake in preheated 375-degree oven for 20 to 25 minutes until golden brown. Serve while still warm. Yield: "2 flat breads" - - - - - - - - - - - - - - - - - - Per serving: 1314 Calories (kcal); 58g Total Fat; (39% calories from fat); 38g Protein; 158g Carbohydrate; 72mg Cholesterol; 2658mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 1/2 Other Carbohydrates Serving Ideas : Try this with a salad, lasagna or spaghetti with sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20209 0 0 0 * Exported from MasterCook * Cheese Omelet in Microwave Recipe By Serving Size Categories Amount -------3 1/3 2 1/2 :Jo Anne Merrill : 2 Preparation Time :0:09 : Brunch

Microwave

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

Ingredient -- Preparation Method -------------------------------eggs -- separated mayonnaise margarine shredded Cheddar cheese Chives Black olives -- chopped

Place the egg whites into a large mixing bowl. Beat at high speed until soft peaks form. In smaller bowl place the egg yolks, and using same beaters, beat yolks, mayonnaise and 2 tablespoons water. Gently pour yolk mixture over whites and fold in carefully. Melt margarine in 9-inch pie plate and swirl to coat inside. Carefully pour eggs into pie plate. Microwave at medium (half power) for 5 to 7 minutes. Sprinkle the shredded cheese over eggs and microwave at medium for 30 seconds to 1 minute. Sprinkle with chopped chives olives, then quickly run a spatula around sides and bottom of dish. Fold half of omelet over the other half. Slide onto serving plate. - - - - - - - - - - - - - - - - - - Per serving: 576 Calories (kcal); 58g Total Fat; (88% calories from fat); 16g Protein; 1g Carbohydrate; 323mg Cholesterol; 600mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Serving Ideas : Serve with a spicy tomato sauce or salsa. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cheese Pastry Puffs for Filling

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

:Jo Anne Merrill : 6 Preparation Time :1:30 : Brunch

Cheese

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

Ingredient -- Preparation Method -------------------------------water margarine salt all-purpose flour cornstarch shredded Cheddar cheese eggs

Combine water, margarine (or butter) and salt in a saucepan. Bring to a boil. Blend flour and cornstarch and add to the water mixture all at once. Using wooden spoon, stir vigorously over LOW heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat and add cheese; stir until melted. Add eggs one at a time, beating until smooth and glossy after each one. Transfer to a bowl; cover and chill for 1 hour Grease a baking sheet. Mound the dough in 6 portions on the sheet. Bake in preheated 450-degree oven for 15 minutes, reduce heat to 350 degrees and bake 30 minutes more. Cut a small slit in side of each puff to allow steam to escape. Cool on wire racks. Cut off tops of puffs and fill with your favorite filling, or see "Seafood Sauce" recipe in this cookbook. - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 12g Total Fat; (60% calories from fat); 8g Protein; 10g Carbohydrate; 82mg Cholesterol; 270mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Fill with "Seafood Sauce", also in this cookbook. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cheese-Spinach Appetizers Recipe By Serving Size Categories Amount :Jo Anne Merrill : 48 Preparation Time :1:30 : Appetizers Vegetables

Cheese

Measure

Ingredient -- Preparation Method

-------2 6 1 1/2 10 2 1 3

-----------tablespoons cups ounces cups pinch Dash Dash tablespoons

-------------------------------eggs -- *see note whole-grain wheat flour Cheddar cheese -- shredded frozen spinach -- thawed, drained cottage cheese ground nutmeg black pepper -- fresh ground cayenne pepper wheat germ

In a large bowl, beat eggs (or egg substitute) with flour until smooth. Squeeze spinach to dry then add to egg mixture along with cottage cheese, Cheddar cheese, pepper, cayenne, and nutmeg. Mix well. Pour into 13 � 9 � 2-inch pan that has been sprayed with non-stick cooking spray. Sprinkle with wheat germ and bake in preheated 350-degree oven for about 45 minutes. Let stand 10 minutes then cut into 1-1/2 inch squares.

Yield: "48 squares" - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 2g Total Fat; (45% calories from fat); 3g Protein; 2g Carbohydrate; 12mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * Use egg substitute for equally good taste. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chewy Apricot Bars Recipe By Serving Size Categories Amount -------1/2 1/2 1/3 1 1 1/4 1/2 1/2 2 1 :Jo Anne Merrill : 24 Preparation Time :0:45 : Cookies Ingredient -- Preparation Method -------------------------------finely chopped dried apricots golden seedless raisins water all-purpose flour baking powder baking soda chopped black walnuts crushed pineapple eggs lemon juice

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

1

cup

sugar Powdered sugar

Place apricots and raisins in a saucepan; cover with water. Simmer for 8 to 10 minutes or until tender. Drain well. Combine flour, baking powder and baking soda. Add chopped nuts, drained pineapple and drained cooked fruit to dry ingredients. Stir just enough to coat with flour. Beat eggs with lemon juice until just foamy. Gradually add granulated sugar, beating until just blended. Fold into the flour mixture. Spread in well-greased 9-inch pan. Bake in preheated 350-degree oven for 35 to 40 minutes or until golden brown. While still warm, cut into bars and dust with sifted powdered sugar. Yield: about 24 bars. Yield: "24 bars" - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 18g Carbohydrate; 16mg Cholesterol; 39mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : These apricot bars are rolled in powdered sugar. They are chewy and make a good presentation on a dessert tray. Nutr. Assoc. : 26024 0 0 0 0 0 20187 0 0 0 0 2130706543 * Exported from MasterCook * Chicken and Apples over Noodles Recipe By Serving Size Categories Amount -------3 2 1 1 1/4 1 1 1 1 2 8 :Jo Anne Merrill : 4 Preparation Time :0:45 : Pasta

Poultry

Measure -----------pounds tablespoons large cup cup tablespoon cup tablespoon ounces

Ingredient -- Preparation Method -------------------------------chicken -- cut up corn oil onion -- chopped garlic clove -- minced dry white wine apple juice fresh ginger root -- finely chopped plain yogurt cornstarch apples -- cored, chopped Black pepper -- to taste egg noodles

Remove as much skin and fat as you can from the chicken. Cut chicken into 16 pieces. Heat oil in skillet large enough to hold chicken pieces in a single layer. Brown chicken on all sides over medium heat; remove and set aside. Chicken should be done at this point since it is cut into small pieces. Saut� onion and garlic in same pan until onion is limp and translucent. Add wine, apple juice and ginger; cook over medium heat until liquid is reduced to 1 cup. Stir cornstarch into yogurt; add to pan with apples and chicken then season with black pepper. Simmer for about 5 minutes only. While chicken is cooking, prepare egg noodles according to instructions on package. Serve over noodles. - - - - - - - - - - - - - - - - - - Per serving: 943 Calories (kcal); 50g Total Fat; (48% calories from fat); 53g Protein; 66g Carbohydrate; 285mg Cholesterol; 216mg Sodium Food Exchanges: 3 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with noodles and a steamed green vegetable. Nutr. Assoc. : 0 0 4288 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Croquettes Recipe By Serving Size Categories Amount -------2 1/2 1/4 1 1 1 :Jo Anne Merrill : 6 Preparation Time :0:25 : Poultry Ingredient -- Preparation Method -------------------------------cooked chicken -- chopped salt celery seed cayenne pepper lemon juice grated onions fresh parsley -- minced White sauce -- * see note Black pepper BREADING egg bread crumbs Vegetable oil -- for frying

Measure -----------cups teaspoon teaspoon Dash teaspoon teaspoon teaspoon

1 1

large cup

In a heavy skillet or in the top of double boiler, place 4 tablespoons

margarine or butter and 4 tablespoons flour. Heat and blend well, then using a wire whisk, beat in 1 cup milk slowly. Continue cooking and stirring until thick; about 2 minutes after it reaches a boil. Season with freshly ground black pepper and salt if desired. Croquettes: Combine all ingredients except sauce and breading ingredients. Add enough sauce to keep mixture soft but stiff enough to hold its shape. Breading: Place in small bowl 1 egg beaten slightly with 2 tablespoons water or oil. Place in a flat plate or small bowl about 1 cup bread or cracker crumbs. Shape chicken mixture into croquettes. Roll croquettes carefully in the crumbs, then dip in egg, then again in crumbs. Place on waxed paper on a cookie sheet and refrigerate 30 minutes. Heat oil to 390 degrees in a deep fryer or large heavy pan. Deep fry croquettes until golden brown. Drain on paper towels. Serve as is or with a cream sauce. - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 4g Total Fat; (21% calories from fat); 18g Protein; 13g Carbohydrate; 71mg Cholesterol; 378mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with baked acorn squash and a green vegetable. NOTES : * See White Sauce recipe. Nutr. Assoc. : 0 0 20209 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Pockets with Vegetables Recipe By Serving Size Categories Amount -------1/2 1/2 4 1/2 1 1/2 4 3 :Jo Anne Merrill : 4 Preparation Time :0:30 : Healthwise Quick and Easy Meals

Poultry

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

Ingredient -- Preparation Method -------------------------------mushrooms spinach corn oil chopped onions garlic clove -- crushed oregano chicken breasts dry white wine Fresh parsley -- chopped Lemon wedges

Rinse, pat-dry and chop mushrooms; set aside.

Wash spinach; place in saucepan and cook, covered, only with the water clinging to the leaves, until barely wilted. Drain spinach well, squeezing out excess water. Chop and set aside. Heat 2 tablespoons oil in a skillet until hot; add onion and mushrooms and saut� until tender. Add garlic, oregano, spinach, and pepper to taste. Cook and stir for 1 minute. Set aside. Meanwhile, flatten each chicken breast by placing between 2 layers of waxed paper or plastic wrap; pound with rolling pin or heavy plate edge until about 1/4-inch thick. Spoon 1/4th of mushroom mixture onto center of each chicken breast; roll lengthwise and secure with wooden toothpicks. Place breasts in a 9-inch shallow baking pan. Combine wine with remaining oil and spoon over chicken. Bake, uncovered, in preheated 400-degree oven until chicken is tender, about 15 to 20 minutes. Baste often. Sprinkle with chopped parsley and serve with lemon wedges. - - - - - - - - - - - - - - - - - - Per serving: 662 Calories (kcal); 41g Total Fat; (56% calories from fat); 64g Protein; 7g Carbohydrate; 186mg Cholesterol; 231mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Salad Mari Recipe By Serving Size Categories Amount -------3/4 2 1 1 1 2 :Jo Anne Merrill : 4 Preparation Time :1:00 : Poultry

Salads

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

1/4

Ingredient -- Preparation Method -------------------------------DRESSING mayonnaise Worcestershire sauce chopped fresh parsley chopped chives fresh basil chopped black olives black pepper Salt -- to taste SALAD chicken, light meat -- cubed cherry tomatoes

3 1

cups pint

Romaine lettuce leaves -- chopped To prepare dressing, combine the dressing ingredients, blend well and refrigerate at least 30 minutes. To assemble salad, tear romaine lettuce on individual serving plates. Mix cubed dressing; divide evenly on the lettuce. place around edges of salad. Serve with if desired. into bite-sized pieces and place cooked chicken with chilled Cut cherry tomatoes in half and crisp croutons sprinkled on salad

If you wish to prepare the salad ahead of time, refrigerate the chicken, lettuce, tomatoes and dressing in separate covered containers and assemble just before serving. - - - - - - - - - - - - - - - - - - Per serving: 637 Calories (kcal); 55g Total Fat; (75% calories from fat); 36g Protein; 4g Carbohydrate; 128mg Cholesterol; 420mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 1656 0 0 0 2678 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken, Rice and Vegetables in Foil Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1/2 1 1/2 2 10 1/2 1 :Jo Anne Merrill : 4 Preparation Time :1:00 : Poultry

Vegetables

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

Ingredient -- Preparation Method -------------------------------rice onion -- minced cup chopped green peppers cup chopped celery teaspoon salt cups water chicken breasts ounces cream of mushroom soup cup milk (10-ounce) bag mixed vegetables, frozen

Mix the rice, onion, green pepper, celery and salt in a small bowl. Add the water; stir to blend. Divide the whole chicken breasts; you will need 4 pieces. Tear 4 pieces of foil about 15 inches long. Divide the rice mixture into four portions, one portion to each foil piece. Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out. Place one piece of chicken on top of each portion of rice mixture.

Blend the soup and milk; spoon equally over the chicken. Thaw the mixed vegetables just enough to separate. Arrange the vegetables around the chicken. Bring long ends of foil up and fold carefully. Fold the two sides up and seal so juice will not run out. Place packs on a cookie sheet in a preheated 375-degree oven. Bake for 1 hour. Fold back foil and serve in the foil if desired. T(Baking Time): "1:00" - - - - - - - - - - - - - - - - - - Per serving: 538 Calories (kcal); 18g Total Fat; (30% calories from fat); 38g Protein; 55g Carbohydrate; 98mg Cholesterol; 725mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Easy to prepare. You can make these a few hours ahead and cook when needed or reheat after cooking. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-Shrimp Egg Rolls Recipe By Serving Size Categories Amount -------1/2 1/2 8 1 1 1/2 1 1 1/2 1 1/2 2 1/2 2 1 1/2 :Jo Anne Merrill : 20 Preparation Time :1:15 : Appetizers Ingredient -- Preparation Method -------------------------------chicken breasts -- minced shrimp -- minced green onions -- minced vegetable oil chopped bean sprouts chopped Chinese water chestnuts grated fresh ginger root soy sauce eggroll skins -- *see note SWEET AND SOUR SAUCE brown sugar cornstarch cider vinegar soy sauce pineapple juice

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

Saut� chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, water chestnuts, ginger root and soy sauce. (Use low-sodium soy sauce if you wish.) To make rolls, spread 1 tablespoon filling along one side of each eggroll skin. Fold over ends of skin and roll up like jelly roll, folding in the ends. Seal with a little water.

Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer with sweet-sour sauce. Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear. Yield: "20 rolls" - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 2g Total Fat; (13% calories from fat); 7g Protein; 22g Carbohydrate; 25mg Cholesterol; 336mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : * Use eggroll skins of about 6-1/2 by 7 inches Nutr. Assoc. : 0 0 0 0 96 2623 630 0 3227 0 0 0 0 0 0 0 * Exported from MasterCook * Chiles Rellenos de San Diego Recipe By Serving Size Categories Amount -------1 16 7 1/4 1/4 2 1 1/4 :Jo Anne Merrill : 6 Preparation Time :1:00 : Cheese Ingredient -- Preparation Method -------------------------------taco seasoning mix tomatoes canned green chiles Monterey Jack cheese -- *see note Salt -- optional flour eggs cream of tartar Canola oil

Measure -----------package ounces ounces pound cup teaspoon cup

For the spicy tomato sauce which goes on top, combine the taco seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. If fresh chiles are used, cut off the stem ends and rinse with cold water to remove seeds. Broil the chiles until the skin browns and blisters. Peel the chiles immediately, while they are still warm. If canned chiles are used, gently rinse with cold water to remove seeds; pat dry. Stuff each chile with a strip of cheese. Combine the flour and salt. Separate the eggs. Beat yolks until lemon yellow and slightly thickened. Beat the whites until they are foamy. Add the cream of tartar and continue beating until the whites hold a stiff peak. Carefully fold yolks into whites.

Heat the oil in a skillet. Roll the stuffed chiles in the flour. Dip into egg batter. Fry in hot oil on each side until golden. Drain and serve with spicy tomato sauce.

Yield: "6 rellenos" - - - - - - - - - - - - - - - - - - Per serving: 470 Calories (kcal); 44g Total Fat; (83% calories from fat); 8g Protein; 12g Carbohydrate; 79mg Cholesterol; 575mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : *Cut the cheese into 6 strips. Nutr. Assoc. : 0 0 907 0 0 0 0 0 0 * Exported from MasterCook * Chiles Rellenos Meatballs Recipe By Serving Size Categories Amount -------12 2 1 1/2 1/2 4 1/2 :Jo Anne Merrill : 8 Preparation Time :0:45 : Meats Ingredient -- Preparation Method -------------------------------potatoes, or 2 large baking potatoes vegetable oil ground beef Anaheim chili peppers minced yellow onions eggs salt Black pepper -- to taste Garlic salt -- to taste

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

Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash. Saut� ground beef in 2 tablespoons vegetable oil until browned, drain well. Add beef to potatoes, then add chiles, chopped onion and egg yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time. - - - - - - - - - - - - - - - - - - -

Per serving: 399 Calories (kcal); 21g Total Fat; (46% calories from fat); 17g Protein; 37g Carbohydrate; 142mg Cholesterol; 213mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : *Anaheim chilies, roasted, peeled and diced. Nutr. Assoc. : 4219 0 0 0 20220 0 0 0 0 * Exported from MasterCook * Chilled Yogurt Soup Recipe By Serving Size Categories Amount -------1 1 3 2 1 1/2 6 :Jo Anne Merrill : 4 Preparation Time :0:10 : Healthwise Vegetables

Soups

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

Ingredient -- Preparation Method -------------------------------cucumber -- peeled and sliced tomato -- peeled, seeded chopped Vidalia onions chopped mint lowfat yogurt ground cumin mint sprigs Cayenne pepper -- to taste

Put the cucumber, tomato, onion and mint or chives into a food processor or blender. Process until very fine. Add the yogurt and cumin and blend well. To make by hand, chop the cucumber, onion and herbs finely, reserving as much liquid as possible. Put the chopped ingredients and any reserved liquid into a mixing bowl and add the remaining ingredients. Serve chilled, garnished with a sprig of mint and a sprinkling of cayenne pepper to taste. Yield: 4 servings. Used as an entr�e, it will serve two. - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 1g Total Fat; (16% calories from fat); 4g Protein; 9g Carbohydrate; 3mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Very easy to make and perfect for hot days. For best results, use vine-ripened tomatoes and sweet onions. Nutr. Assoc. : 0 0 2679 4151 0 0 4151 0 * Exported from MasterCook *

Chinese Almond Cookies Recipe By Serving Size Categories Amount -------2 1/2 3/4 1/4 1 3/4 1 3 1 36 1 :Jo Anne Merrill : 36 Preparation Time :2:00 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour sugar salt baking powder margarine egg water almond extract blanched almonds egg yolk

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

Place in large bowl the flour sifted with sugar, salt and baking powder. Use a pastry blender to cut in margarine (or butter) until mixture resembles coarse cornmeal. Beat egg with 2 tablespoons water and almond extract. Add to flour mixture and mix with fork until dough leaves side of bowl. Knead dough on a lightly floured surface until smooth. Wrap in waxed paper and refrigerate for 1 hour. Form dough into balls 1-inch in diameter and place 3 inches apart on ungreased cookie sheets. Using palm of hand, flatten each ball to 1/4-inch thick. Keep dough in a circle shape. Press whole almond in center of cookie. Combine egg yolk with 1 tablespoon water. Brush onto each cookie. Bake in preheated 350-degree oven for 20 to 25 minutes, or until golden brown. Remove to wire racks to cool. Yield: about 36 cookies. Yield: "36 cookies" - - - - - - - - - - - - - - - - - - Per serving: 935 Calories (kcal); 80g Total Fat; (72% calories from fat); 31g Protein; 38g Carbohydrate; 11mg Cholesterol; 89mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 2277 0 * Exported from MasterCook * Chinese Pork-Lettuce Rolls

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

:Jo Anne Merrill : 4 Preparation Time :0:40 : Pork Ingredient -- Preparation Method -------------------------------Boston lettuce dried Chinese mushrooms -- 6-8 mushrooms canned water chestnuts bamboo shoots ground pork egg soy sauce cornstarch dry sherry chicken broth salt -- to taste corn oil minced celery

Measure -----------heads ounces cup pound tablespoons teaspoons tablespoons cup teaspoon cup cup

Black mushrooms are optional. If using, soak in boiling water for 30 minutes, drain, cut off stems, and chop. Wash lettuce, dry, and arrange 16-20 of the largest leaves on a serving plate, then refrigerate. Use head lettuce if Boston lettuce is not available. Mince the water chestnuts and bamboo shoots; add to drained mushrooms. Set aside. Mix together the pork, slightly beaten egg, soy sauce and 3 teaspoons (1 tablespoon) of the cornstarch. Set aside. Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon cornstarch to the remaining 1/3 cup broth, blend well. Heat a wok or heavy skillet; add oil to the hot skillet. Add pork mixture and cook, stirring constantly, about 5 minutes. Add mushroom mixture; cook, stirring constantly, 2 minutes. Stir in wine mixture and the cornstarch mixture. Add celery and stir until celery is heated through. If celery is minced fine enough, it won't need any further cooking time. Place meat on a serving dish. To serve, let each guest fill a lettuce leaf with pork and roll the leaf. This is to be eaten with the fingers. - - - - - - - - - - - - - - - - - - Per serving: 530 Calories (kcal); 39g Total Fat; (67% calories from fat); 25g Protein; 18g Carbohydrate; 128mg Cholesterol; 910mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Serving Ideas : A delicious and unique Chinese entr�e. Nutr. Assoc. : 0 3130 1586 0 0 0 0 0 0 0 0 0 2656 * Exported from MasterCook * Chocolate and Banana Cream Cake Recipe By Serving Size Categories Amount -------1/2 3/4 1/4 1 3 2 1 2 3/4 1/3 1/2 1/4 :Glenda Baldwin : 16 Preparation Time :8:00 : Cakes Desserts

Chocolate

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

Ingredient -- Preparation Method -------------------------------CAKE all-purpose flour sugar cocoa powder baking powder salt eggs water vanilla extract bananas CREAM FILLING sugar cornstarch salt milk eggs margarine -- solid vanilla extract Powdered sugar -- optional Whipped cream -- optional

2 2 2 1

cup cup teaspoon cups large tablespoons teaspoon

Grease bottom of 13 � 9 � 2-inch pan. Line with waxed paper then grease again. Preheat oven to 375 degrees. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa, baking powder and salt. Set aside. In large mixing bowl, beat egg whites at high speed until soft mounds form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Combine egg yolks, water and vanilla. Add to dry ingredients and beat one minute at medium speed. Fold into the egg whites using rubber spatula. Spread mixture into prepared pan; bake for 12 to 15 minutes. Remove from pan immediately and cool. Cut cake in half crosswise to make two 9 x 6-inch layers. Spread one layer with filling. Top with bananas and place second layer on top of bananas. IMPORTANT: Chill 6 hours to overnight.

Just before serving, sprinkle with sifted powdered sugar or serve with sweetened whipped cream. FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan. Gradually add 2 cups milk and cook over medium heat, stirring constantly, until mixture is very thick. Blend 1/2 cup of the hot mixture into 2 eggs that have been slightly beaten; add back to saucepan. Cook 2 minutes longer, stirring constantly. Blend in margarine and vanilla. Cover and chill thoroughly before using to fill cake layers. - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 30g Carbohydrate; 63mg Cholesterol; 180mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Serving Ideas : An excellent dessert for special occasions. NOTES : This recipe is from Glenda Baldwin of Mississippi. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 1440 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate and Sour Cream Muffins Recipe By Serving Size Categories Amount -------5 2 1/3 3/4 2/3 1/4 1 2 1 1/2 1 1/4 1/2 :Jo Anne Merrill : 12 Preparation Time :0:30 : Chocolate

Muffins

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

Ingredient -- Preparation Method -------------------------------semisweet chocolate baking chocolate squares margarine sour cream packed brown sugar corn syrup egg vanilla extract all-purpose flour baking soda salt chocolate chips

Mix semisweet chocolate, baking chocolate, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt; add the chocolate mixture and blend very well. Add the chocolate chips.

Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400-degree oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks. Yield: about 12 muffins - - - - - - - - - - - - - - - - - - Per serving: 331 Calories (kcal); 17g Total Fat; (44% calories from fat); 4g Protein; 45g Carbohydrate; 22mg Cholesterol; 237mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Avalanche Recipe By Serving Size Categories Amount -------6 1/3 1 1/2 1 1/4 :Jo Anne Merrill : 36 Preparation Time :0:20 : Candies

Chocolate

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

Ingredient -- Preparation Method -------------------------------semisweet chocolate evaporated milk powdered sugar chopped black walnuts -- *see note dried coconut

Line cookie sheets with waxed paper. In the top of a double boiler over simmering water, melt chocolate pieces. Fit the steel knife blade into the work bowl of a food processor. Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl. Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula. Drop by teaspoonfuls onto waxed paper. Let stand 30 minutes or until set. Store in airtight container. Yield: about 36 balls. Yield: "36 balls" - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 4g Total Fat; (47% calories from fat); 1g Protein; 8g Carbohydrate; 1mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Serving Ideas : Serve with after-dinner coffee or tea. NOTES : * Use a food processor for easiest preparation. Nutr. Assoc. : 0 0 0 20187 0 * Exported from MasterCook * Chocolate Bread Pudding Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 1/2 2 2 1/4 1/2 1/2 :Jo Anne Merrill : 4 Preparation Time :0:40 : Chocolate

Desserts

Measure -----------cups cup cup ounces tablespoons large teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------milk sugar soft bread crumbs baking chocolate margarine eggs salt vanilla extract milk Whipped cream -- optional

Place in top of double boiler the 1-1/2 cups milk, 1 cup sugar, 1 cup stale bread crumbs and 1-1/2 ounces chocolate. Cook over hot water until smooth. Stir in 2 tablespoons margarine. Beat eggs until light; add salt, vanilla and 1/2 cup milk. Whisk into the chocolate mixture. Cook until thick. Pour into a serving dish or to make a firmer pudding, pour into a greased (with margarine) casserole dish and bake for 20 minutes at 350 degrees. Add 1/2 cup chopped walnuts after cooking if you prefer. Chill and serve with whipped cream. - - - - - - - - - - - - - - - - - - Per serving: 439 Calories (kcal); 18g Total Fat; (35% calories from fat); 9g Protein; 65g Carbohydrate; 110mg Cholesterol; 350mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 3 1/2 Other Carbohydrates Serving Ideas : Serve this cold with whipped cream. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Chocolate Milk Soda or Shake Recipe By Serving Size Categories Amount -------2 2 6 1 1/8 :Jo Anne Merrill : 19 Preparation Time :0:05 : Beverages

Frozen Dishes

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

Ingredient -- Preparation Method -------------------------------CHOCOLATE SYRUP sugar boiling water salt unsweetened chocolate vanilla extract

In a saucepan, combine 2 cups boiling water, 2 cups sugar, salt and chocolate or cocoa. Cook and stir over medium heat until smooth. Cool then add 1 teaspoon vanilla extract. Pour into covered jar and store in refrigerator. Yield: 3 cups syrup. To make milkshake, place 2 tablespoons crushed ice, 2/3 cup milk and 2-1/2 tablespoons chocolate syrup in a shaker and shake until well mixed, or beat with rotary beaters until smooth. Add 1 to 2 scoops of ice cream if you prefer. Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 5g Total Fat; (31% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : * Use unsweetened chocolate or 1 cup cocoa powder, unsweetened. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Miniature Tarts Recipe By Serving Size Categories Amount -------2 1/4 3/4 1/3 2/3 :Jo Anne Merrill : 50 Preparation Time :0:35 : Chocolate

Desserts

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

Ingredient -- Preparation Method -------------------------------all-purpose flour margarine confectioner's sugar semisweet chocolate chips

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

tablespoons cup cup cup cup

margarine sugar corn syrup eggs chopped pecans dried coconut

Mix flour, 3/4 cup margarine and the powdered sugar. Press about 1 teaspoon pastry evenly against bottoms and sides of ungreased tiny muffin cups. (Do not extend pastry over tops.) Melt chocolate chips and 2 tablespoons margarine in double boiler over simmering water until chips and margarine are melted; remove from heat. Mix in sugar and syrup; beat in eggs. Spoon 1 to 2 teaspoons of the chocolate mixture into each tart shell, fill to 3/4 full only. Sprinkle with pecans and coconut. Bake in preheated 350-degree oven for 20 to 25 minutes. Cool for a few minutes. Carefully remove from muffin cups with tip of knife. Cool completely. Top with sweetened whipped cream if desired. Yield: "50 miniature tarts" - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 5g Total Fat; (46% calories from fat); 1g Protein; 12g Carbohydrate; 7mg Cholesterol; 49mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : * Use only all-purpose flour in this recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Pecan Pie Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 2 1 1 1/2 1 :Jo Anne Merrill : 8 Preparation Time :1:00 : Chocolate Pies

Desserts

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

Ingredient -- Preparation Method -------------------------------eggs -- beaten light corn syrup sugar semisweet chocolate chips margarine -- melted vanilla extract chopped pecans (9-inch) pie crust -- unbaked

In a large bowl, mix eggs, corn syrup, sugar, chocolate chips, butter and vanilla until well blended. Blend in pecans.

Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. - - - - - - - - - - - - - - - - - - Per serving: 515 Calories (kcal); 29g Total Fat; (47% calories from fat); 6g Protein; 65g Carbohydrate; 70mg Cholesterol; 251mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 2009 * Exported from MasterCook * Chocolate Yeast Loaf Recipe By Serving Size Categories Amount -------1/4 1 1/2 1 1 2 4 1 2/3 2 2 1 1 1/2 1/2 1/2 :Jo Anne Merrill : 12 Preparation Time :6:00 : Breads for Dessert

Breads With Yeast

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

Ingredient -- Preparation Method -------------------------------warm water sugar sugar yeast milk butter -- cut in pieces bread flour salt unsweetened cocoa powder instant coffee powder -- not granular eggs vanilla extract chopped black walnuts raisins, seedless SERVE WITH honey butter

Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and stir slightly. Set aside for 10 minutes until foamy. Warm the milk and butter in a saucepan to about 110 degrees (butter will not melt completely). In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee and the remaining 1/2 cup sugar. Blend well. Beat eggs slightly and add the warm milk, butter and vanilla; blend. Add this mixture along with the yeast mixture to the flour. Stir in the

walnuts and raisins. Mix all with a mixer with dough hook, or by hand with a wooden spoon. Turn onto a lightly floured surface and knead for 5 to 6 minutes until smooth and elastic. Or continue mixing in the mixer and knead only 2 minutes or so. Add more flour if necessary. Grease a large bowl and place the dough into it, turning to grease all sides. Cover and let rise in a warm place until dough has doubled in size, about 2 hours. Knead the dough a few times, cover with plastic wrap and let rest for few minutes. Roll the dough into a large oval shape and roll up like a jelly roll, placing the seam side down. Roll from the narrow end to make it fit into the pan size you prefer. Use a loaf pan or a round casserole type pan. Butter a piece of plastic wrap and place loosely over the dough. Let rise again until doubled in size; about 1-1/2 hours. Preheat oven to 350 degrees and place bread near the center of the oven, not too high. Bake for 25 minutes, then cover loosely with foil and continue baking 30 to 40 minutes longer. Let cool for 10 minutes, then remove from pan and finish cooling on wire rack. Serve with butter and honey for a real treat. Description: "A light yeast bread that is excellent when served plain or with your choice of spreads." - - - - - - - - - - - - - - - - - - Per serving: 448 Calories (kcal); 18g Total Fat; (35% calories from fat); 11g Protein; 64g Carbohydrate; 60mg Cholesterol; 298mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 20187 0 0 0 0 0 * Exported from MasterCook * Chocolate-Butterscotch Brownies Recipe By Serving Size Categories Amount -------1/2 1/4 1/2 1/4 2 2 1/3 :Jo Anne Merrill : 24 Preparation Time :0:40 : Chocolate

Desserts

Measure -----------cup cup teaspoon teaspoon large (3 5/8-ounce) cup

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar baking powder salt eggs packages butterscotch pudding mix light cream

1/4 3/4

teaspoon cup

vanilla extract semisweet chocolate chips

Sift flour with sugar, baking powder and salt. Set aside. Place eggs in large bowl. Use hand mixer or whisk to beat until very thick. Add flour mixture and rest of ingredients; mix well with whisk. (Do not use an electric mixer.) Fold in chocolate chips. Pour into lightly greased 9 � 9 � 2 inch pan. Bake in preheated 325-degree oven for 35 to 40 minutes, or until cake tester inserted in center comes out clean. Place pan on wire rack to cool slightly before cutting into bars. Yield: "2 dozen bars" - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 3g Total Fat; (26% calories from fat); 1g Protein; 16g Carbohydrate; 18mg Cholesterol; 83mg Sodium Food Exchanges: 0 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 0 * Exported from MasterCook * Chocolate-Nut Pudding Cookies Recipe By Serving Size Categories Amount -------3 1/3 1 1/2 1 1/2 1/2 1 1 3 1 1/2 2 1/2 1 1/2 :Jo Anne Merrill : 60 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda margarine sugar packed brown sugar chocolate pudding mix eggs vanilla extract chocolate chips chopped nuts

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

Mix flour with baking soda. Combine margarine, sugars, pudding mix and vanilla in a large bowl. Beat until smooth and creamy; beat in eggs. Gradually add flour mixture, mixing well. Gently fold in chips and nuts. (Batter will be stiff.) Drop by teaspoonfuls onto ungreased baking sheets about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.

- - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 10g Total Fat; (50% calories from fat); 2g Protein; 19g Carbohydrate; 9mg Cholesterol; 97mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates NOTES : You can use either vanilla or chocolate pudding mix. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chow Mein Candy Noodles Recipe By Serving Size Categories Amount -------2 1 1/3 1/4 2 1/2 1/8 6 :Jo Anne Merrill : 20 Preparation Time :0:45 : Candies Ingredient -- Preparation Method -------------------------------chow mein noodles -- 3-ounce can nuts -- coarsely chopped honey sugar margarine vanilla extract salt butterscotch morsels

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

Combine noodles and nuts in mixing bowl. Combine honey, sugar, margarine, vanilla and salt in small sauce pan and bring to full boil over moderate heat; stir constantly. Remove from heat; add butterscotch morsels and stir until melted and smooth. Pour over noodles and nuts; mix gently until well coated. Drop by heaping teaspoons onto waxed paper on baking sheet. Let stand until set or chill until firm. If desired, wrap individually in small squares of waxed paper. - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 7g Total Fat; (42% calories from fat); 2g Protein; 19g Carbohydrate; 1mg Cholesterol; 51mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Great fun for kids to make at Christmas for gift-giving. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Christmas Fudge Recipe By Serving Size Categories Amount -------2 1 1/4 1/4 1/2 1 1 1/2 1/3 1/3 :Jo Anne Merrill : 16 Preparation Time :0:40 : Candies Ingredient -- Preparation Method -------------------------------sugar light cream butter light corn syrup salt marshmallows -- miniature vanilla extract pecan halves candied cherries -- chopped green candied cherries -- chopped

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

Combine sugar, cream, butter, syrup and salt in a heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until sugar melts. Continue cooking, stirring occasionally, until mixture reaches 240 degrees on candy thermometer. This is the soft ball stage. Remove from heat; stir in marshmallows and vanilla. Stir until marshmallows melt and candy starts to lose its gloss. Stir in pecan halves and chopped cherries. Continue stirring until candy starts to set. Pour into buttered 8-inch square pan. Cool, then cut into squares. Description: "This is a very pretty candy; show it off in a holiday candy dish." - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 8g Total Fat; (28% calories from fat); 1g Protein; 45g Carbohydrate; 18mg Cholesterol; 120mg 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 0 0 0 0 0 0 0 * Exported from MasterCook * Christmas Gumdrop Bars Recipe By Serving Size Categories Amount -------1 1/2 :Jo Anne Merrill : 20 Preparation Time :0:30 : Cookies

Holiday

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

Ingredient -- Preparation Method -------------------------------all-purpose flour

1 1 1/2 1/8 1/8 1/3

1 1 2 1

1/4 1/2

teaspoon teaspoon teaspoon teaspoon teaspoon cup cup large teaspoons cup cup cup

baking powder salt ground cinnamon ground nutmeg ground mace vegetable shortening -- soft packed light brown sugar egg vanilla extract evaporated milk gumdrops -- no licorice chopped black walnuts Confectioner's sugar

Cut small, soft gumdrops into 4 to 5 pieces each. (Do not use licorice-flavored candies.) Preheat oven to 350 degrees. Lightly grease a 9 � 9 � 2 inch pan. Sift flour with baking powder, salt and spices. Set aside. Place shortening, brown sugar, egg and vanilla into large bowl. Use an electric mixer set at medium speed to beat mixture until light and fluffy. Add half the flour mixture and the evaporated milk and beat until smooth. Stir in remaining flour mixture until well combined. Add gumdrops and coarsely chopped walnuts (or pecans), mixing well. Spread evenly in prepared pan. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove pan to wire rack and cool partially. Cut into bars while still warm. Sprinkle lightly with sifted confectioner's sugar. Yield: about 20 bars. Yield: "20 bars" - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 6g Total Fat; (30% calories from fat); 2g Protein; 28g Carbohydrate; 10mg Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 20187 0 * Exported from MasterCook * Christmas Hazelnut Balls Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 20 Preparation Time :0:55 : Breads for Dessert Holiday

Cookies

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

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

1 1 2 1 1/2 1/8

cup cup cup tablespoons teaspoon teaspoon

all-purpose flour margarine hazelnuts or pecans sugar salt vanilla extract Confectioner's sugar

Combine all ingredients in a large bowl except the confectioner's sugar. Use a large wooden spoon or your hands to mix thoroughly. Refrigerate dough for 30 minutes -- a very important step. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until set but not brown. Do not overcook. Let stand 1 minute in pan then remove to wire rack. Cool until barely warm. Roll in sifted confectioners sugar. Cool completely, then just before serving, roll again in the confectioners sugar. Yield: about 20 balls. Do not make them too large or they will not cook properly. Yield: "20 balls" - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 9g Total Fat; (69% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 3677 0 0 0 0 * Exported from MasterCook * Churros de Platano (Fried Plantains) Recipe By Serving Size Categories Amount -------3 4 1/4 1/2 cup teaspoon :Jo Anne Merrill : 6 Preparation Time :0:20 : Fruits Ingredient -- Preparation Method -------------------------------plantains -- peeled, * see note Lemon juice eggs flour salt Oil -- ** see note

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

Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice.

To make batter, beat the egg yolks until thick and light. Add flour and salt. Beat egg whites until stiff, not dry, and fold into yolks. Drop the drained banana pieces into the batter, one at a time. Pick up with slotted spoon and slide gently into hot oil in heavy skillet (oil about 1 inch deep). Cook over medium heat, turning almost immediately. Cook until browned on both sides. Drain on paper toweling. - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 33g Carbohydrate; 125mg Cholesterol; 218mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Served with meat and poultry in Mexico. NOTES : * If plantains available, use bananas. ** For frying, Nutr. Assoc. : 0 0 0 0 (fat, red-skinned cooking bananas) are not large, green-tipped bananas. DO NOT use overripe use part olive oil, part Canola oil. 0 0

* Exported from MasterCook * Cinnamon Sauce Recipe By Serving Size Categories Amount -------1 2 1 2 2 :Jo Anne Merrill : 6 Preparation Time :0:15 : Desserts

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------packed dark brown sugar cornstarch ground cinnamon butter or margarine vanilla extract

In a sauce pan, combine brown sugar, cornstarch and cinnamon. Gradually blend in 2 cups BOILING water. Cook, stirring constantly, until slightly thickened. Remove from heat and stir in butter and vanilla. Yield: 2-1/2 cups of sauce to serve over ice cream, baked bananas, pineapples, and plain cakes. Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 4g Total Fat; (18% calories from fat); trace Protein; 37g Carbohydrate; 10mg Cholesterol; 54mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Serve this sauce on ice cream or over a plain coffeecake. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Cinnamon-Honey Popcorn Recipe By Serving Size Categories Amount -------10 1/3 1 1 1/2 4 :Jo Anne Merrill : 8 Preparation Time :0:40 : Holiday

Snacks

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

Ingredient -- Preparation Method -------------------------------popcorn, air-popped -- * see note honey peanuts, oil-roasted orange zest ground cinnamon -- ** see note margarine -- solid

In a very large bowl or pan, mix popped corn and peanuts. In a small pan, mix the margarine, honey, orange zest and cinnamon. Heat, stirring, until the margarine is melted. With a wooden spoon or spatula in one hand, slowly pour this mixture over popcorn, tossing and mixing lightly as you pour. Place on a large cookie sheet, trying to layer as thinly as possible. Roast at 325 degrees, turning the popcorn every 5 minutes. When crispy, transfer to a platter and cool to room temperature. Do not overcook. May be stored in popcorn can or container at this point.

- - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 15g Total Fat; (53% calories from fat); 6g Protein; 23g Carbohydrate; 0mg Cholesterol; 146mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Make a batch of this at Halloween for the kids. NOTES : Does not keep as long as commercial types because of the margarine content. * About 1/2 cup corn unpopped; exact measurements are not required for this recipe. ** If you prefer, use another spice instead of cinnamon. Try nutmeg and allspice, or pumpkin pie spice. Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook * Cloverleaf Refrigerator Yeast Rolls Recipe By Serving Size Categories Amount -------1 2/3 1/2 1 1/4 2 3 8 3 :Jo Anne Merrill : 40 Preparation Time :12:00 : Breads With Yeast Ingredient -- Preparation Method -------------------------------yeast -- * see note milk -- scalded shortening mashed potatoes -- ** see note sugar salt -- *** see note eggs all-purpose flour margarine -- melted

Measure -----------package cup cup cup cup teaspoons large cups tablespoons

Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10 minutes to soften yeast. Combine scalded milk, shortening, potatoes, sugar and salt in large bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and mix well. Cover and let rise in warm place for about 1 hour or until mixture is bubbly. Stir in enough of the remaining flour to make a stiff dough. Turn out onto lightly floured surface. Knead until smooth and elastic. Put into lightly greased bowl, turning to grease all sides. Cover and refrigerate overnight. Shape into small balls. Place 3 or 4 into greased and lightly floured muffin tins; brush with melted margarine. Let rise in warm place for about 1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20-22 minutes. Yield: 38-40 medium rolls. Yield: "40 rolls" - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 4g Total Fat; (27% calories from fat); 3g Protein; 21g Carbohydrate; 15mg Cholesterol; 136mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : These can be made up ahead of time and dough put into refrigerator. Best if refrigerated at least overnight. * Do not use instant yeast. ** Use mashed potatoes made from fresh, not instant. *** If using mashed potatoes that have been salted, decrease the amount of salt called for in this recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Coconut Drops Recipe By Serving Size Categories Amount -------2 1 1 1/2 1 3 1/2 3/4 3/4 1/2 1 1 :Jo Anne Merrill : 60 Preparation Time :0:25 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder baking soda salt oats -- not instant dried coconut vegetable shortening sugar packed light brown sugar vanilla extract egg

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

Sift flour, baking powder, baking soda and salt into a large bowl. Add the oats and coconut; set aside. Cream shortening with both sugars until light and fluffy. Can use an electric mixer set at medium speed. Beat in vanilla and egg until well mixed. Gradually add flour mixture to make a stiff dough. Drop by teaspoonfuls, 1 inch apart, on lightly greased cookie sheets. Bake in preheated 375-degree oven for 10 minutes or until golden brown. Cool on cookie sheet for 5 minutes then remove to wire rack to cool completely. Yield: "5 dozen" - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 3g Total Fat; (41% calories from fat); 1g Protein; 10g Carbohydrate; 3mg 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. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut-Almond Macaroons Recipe By Serving Size Categories :Jo Anne Merrill : 24 Preparation Time :0:45 : Cookies

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

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

Ingredient -- Preparation Method -------------------------------egg whites sugar cornstarch salt dried coconut -- packed almond extract

Beat egg whites until stiff peaks form. Have water boiling in a double boiler. Place the egg whites in top part of double boiler and blend in sugar and cornstarch. Cook over the boiling water, stirring constantly, for 20 minutes. Remove from heat and add salt, coconut and almond extract. Stir until well combined. Drop by teaspoonfuls 1/2-inch apart on lightly greased cookie sheets. Bake in preheated 300-degree oven for 18-20 minutes, or until lightly browned. Do not overcook. Remove to wire rack to cool completely. Yield: "24 macaroons" - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 3g Total Fat; (32% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Coconut-Apricot Haystacks Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 1 1/2 3 1/2 1/2 1 1/2 :Jo Anne Merrill : 44 Preparation Time :0:15 : Cookies Ingredient -- Preparation Method -------------------------------sugar margarine -- not diet milk vanilla extract unsweetened cocoa powder rolled oats -- quick-cooking minced dried apricots shredded dried coconut chopped nuts

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

Combine the sugar, margarine, milk and cocoa powder in a saucepan. Cook, stirring constantly, until mixture boils. Boil 30 seconds; remove from

heat. Blend in remaining ingredients, using a wooden spoon to mix well. Drop by spoonfuls onto waxed paper; cool completely. Store with sheets of waxed paper between layers in an airtight container. Yield: 40-50 "haystacks". - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g Protein; 13g Carbohydrate; trace Cholesterol; 27mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 26024 4923 0 * Exported from MasterCook * Coconut-Pineapple Bars Recipe By Serving Size Categories Amount -------1/2 3/4 1 1/4 1 1/4 1 1 1/2 3 1/2 :Jo Anne Merrill : 36 Preparation Time :0:40 : Cookies Ingredient -- Preparation Method -------------------------------margarine -- not diet sugar all-purpose flour crushed pineapple egg margarine vanilla extract dried coconut

Measure -----------cup cup cups pounds large tablespoon teaspoon ounces

Combine 1/2 cup softened margarine and 1/4 cup sugar in a small bowl. Beat with an electric mixer set on medium speed until mixture is light and fluffy. Gradually beat in flour to form a soft dough. Press dough evenly on bottom and 1/2 inch up sides of 9 x 9 x 1-3/4 inch ungreased pan. Bake in preheated 350-degree oven for 15 minutes or until golden brown. Let cool. Drain pineapple VERY thoroughly. Spread pineapple over crust. Add rest of sugar to egg; beat until just blended. Add 1 tablespoon melted margarine, vanilla and coconut. Spread mixture over pineapple. Bake 20 minutes longer, or until top is golden brown. Cool, then cut into 1-1/2 inch squares. Yield: "3 dozen bars" - - - - - - - - - - - - - - - - - - -

Per serving: 83 Calories (kcal); 4g Total Fat; (42% calories from fat); 1g Protein; 11g Carbohydrate; 5mg Cholesterol; 42mg 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 0 * Exported from MasterCook * Coffee Liqueur Pecan Pie Recipe By Serving Size Categories Amount -------3/4 3 1 3/4 1 1/2 :Jo Anne Merrill : 6 Preparation Time :0:50 : Pies

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------light corn syrup eggs vanilla extract pecan halves (9-inch) pie crust TOPPING heavy whipping cream coffee liqueur

2

cup tablespoons

Beat the eggs slightly and add the corn syrup, vanilla and halves of pecans; blend well. Pour into unbaked pie shell. Bake in a preheated 325-degree oven for 45 minutes. Cool on wire rack. To make the topping, mix the whipping cream and the liqueur. Beat until peaks form. Serve immediately, placing some of the cream on each slice of pie. - - - - - - - - - - - - - - - - - - Per serving: 460 Calories (kcal); 27g Total Fat; (51% calories from fat); 6g Protein; 50g Carbohydrate; 121mg Cholesterol; 280mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 2009 0 0 0 0 * Exported from MasterCook * Coffee-Coconut Muffins Recipe By Serving Size Categories :Jo Anne Merrill : 12 Preparation Time :0:40 : Muffins

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

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

Ingredient -- Preparation Method -------------------------------margarine -- solid sugar packed light brown sugar eggs all-purpose flour baking powder salt brewed coffee -- strong milk vanilla extract black walnuts -- chopped dried coconut almond extract -- optional

Grease and flour 12 muffin cups, or use paper liners. Use a large electric mixer bowl. Cream the margarine, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time. Sift the flour, baking powder and salt. Combine the coffee, milk, vanilla and almond extract. Alternately blend the coffee mixture and the flour mixture into the margarine mixture. Stir in the nuts and coconut. Divide the batter among the 12 muffin cups. Bake in a preheated 375-degree oven for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on rack and remove from muffin tins and cool longer before enjoying with your coffee or tea. - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 14g Total Fat; (43% calories from fat); 5g Protein; 36g Carbohydrate; 32mg Cholesterol; 287mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 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 * Exported from MasterCook * Confetti Vegetable Relish Recipe By Serving Size Categories Amount -------3 1/2 1/2 :Jo Anne Merrill : 16 Preparation Time :0:10 : Vegetables Ingredient -- Preparation Method -------------------------------corn -- * see note red bell pepper -- seeded and chopped green bell pepper -- seeded and chopped

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

4 3 1 1/2 1/2 teaspoon tablespoons tablespoons

scallions -- thinly sliced ground cumin vegetable oil white wine vinegar Black pepper -- to taste

Place the corn in serving bowl; add rest of ingredients and mix well.

Yield: "3 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 3g Total Fat; (46% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with sandwiches as a crunchy cold side dish. NOTES : This is a crunchy and colorful side dish that is perfect for serving with sandwiches or poultry and meat dishes. It will keep for 2 weeks in the refrigerator when stored in tightly covered jar or bowl. * Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cooked Salad Dressing Recipe By Serving Size Categories Amount -------1/4 1 1/2 1/2 1/8 1/4 4 2 :Jo Anne Merrill : 12 Preparation Time :0:15 : Salad Dressings Ingredient -- Preparation Method -------------------------------sugar flour dry mustard salt -- or less black pepper cider vinegar egg yolks -- slightly beaten margarine

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

Place sugar, flour, dry mustard, salt, and pepper in the top of double boiler. Blend in 1 cup water until thoroughly mixed. Place over direct heat and bring to a boil, stirring constantly but gently. Cook 1-2 minutes longer after mixture comes to a boil. Stir in vinegar.

Beat the egg yolks slightly then stir 3 tablespoons of the hot mixture into the eggs. Beat vigorously. Immediately blend the egg mixture into the mixture in the top of the double boiler. Place over simmering water and cook 3-5 minutes. Stir slowly to keep mixture cooking evenly. Remove from heat and stir in margarine. Cool and store in refrigerator in tightly covered jar. Before using, thin to desired consistency with cream, fruit juice or vinegar. Yield: about 1-1/2 cups dressing. Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 4g Total Fat; (57% calories from fat); 1g Protein; 5g Carbohydrate; 71mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cookies Your Way Recipe By Serving Size Categories Amount -------1 2 1/2 6 6 6 1 1 :Jo Anne Merrill : 48 Preparation Time :0:30 : Chocolate

Cookies

Measure -----------package cup ounces ounces ounces cup cup cup cup

Ingredient -- Preparation Method -------------------------------cake mix -- *see note eggs vegetable oil CHOICE OF THE FOLLOWING chocolate chips -- miniature butterscotch chips peanut butter chips shredded coconut raisins apple -- grated chopped nuts finely chopped dried apricots

1/2 1/2 1/2

Preheat oven to 350 degrees. Combine the cake mix, eggs, and oil. Mix well, then add the optional ingredients and blend in. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 9-12 minutes.

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

Per serving: 135 Calories (kcal); 7g Total Fat; (47% calories from fat); 2g Protein; 16g Carbohydrate; 8mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : * Use a versatile cake mix that allows you to add ingredients of your choice to create a unique cake. Don't use a cake mix with pudding in it. Use one or more of the ingredients listed. Nutr. Assoc. : 0 0 0 0 0 0 0 0 399 0 0 0 26024 * Exported from MasterCook * Corn-Salsa Pita Sandwiches Recipe By Serving Size Categories Amount -------4 1 1/2 1 1 6 6 1 1/2 1 3 2 1 1 1 :Jo Anne Merrill : 6 Preparation Time :0:20 : Sandwiches Ingredient -- Preparation Method -------------------------------SANDWICHES corn shredded red cabbage green bell pepper -- chopped tomato -- chopped bacon slices -- cooked pitas shredded Cheddar cheese SALSA sour cream lime juice chopped onions garlic clove -- minced chili powder ground cumin sugar salt cayenne pepper

Measure -----------ears cups

cups cup tablespoons tablespoons teaspoon teaspoon teaspoon teaspoon teaspoon

1/2 1/4 1/4

SALSA: Mix all the salsa ingredients well and chill. SANDWICHES: Remove husks from corn, remove corn silk and snap off ends of stalks. Have a pot of salted water boiling rapidly. Drop in corn ears, cover, and cook for 5-7 minutes. Remove corn from water, drain, and cut corn from cob. Combine finely shredded cabbage, green pepper, tomato and cooked crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa mix, blending well. Cover and chill mixture. When ready to serve, fill pita bread with corn mixture, top with remaining salsa and shredded cheese. - - - - - - - - - - - - - - - - - - -

Per serving: 472 Calories (kcal); 22g Total Fat; (41% calories from fat); 18g Protein; 52g Carbohydrate; 52mg Cholesterol; 725mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : * Only fresh corn will make this sandwich taste its very best, but use well-drained canned corn if necessary. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cottage Cheese Pie Recipe By Serving Size Categories Amount -------2 3 1/2 1/2 1/2 1/2 1 1 1 1 :Jo Anne Merrill : 8 Preparation Time :0:40 : Pies Ingredient -- Preparation Method -------------------------------cottage cheese eggs sugar cream salt ground cinnamon lemon peel -- grated lemon juice seedless raisins -- optional (9-inch) pie crust

Measure -----------cups large cup cup teaspoon teaspoon tablespoon tablespoon cup

Mix cottage cheese, eggs, sugar and milk. Use wire whisk to blend thoroughly. Add remaining ingredients and blend. Omit raisins if you wish. Pour into unbaked crust. Bake in preheated 425-degree oven for 10 minutes. Lower heat to 350 degrees and continue baking for 20-25 minutes longer. Allow pie to cool before slicing. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - Per serving: 316 Calories (kcal); 13g Total Fat; (35% calories from fat); 12g Protein; 40g Carbohydrate; 88mg Cholesterol; 537mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 1 Other Carbohydrates NOTES : This is a recipe from Helen Jolly of Kenosha, Wisconsin. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2009 * Exported from MasterCook * Country Casserole Recipe By Serving Size Categories :Jo Anne Merrill : 6 Preparation Time :1:15 : Casseroles

Poultry

Amount -------3 5 1/2 1 1 1/4 1/2 2 1 1 2 1/2 1/4 1/4 1/8 1 3 3/4 1/4 1/2

Measure -----------pounds tablespoons cup cup cup cup teaspoon cups cup cup tablespoon teaspoons teaspoon teaspoon teaspoon teaspoon tablespoon large cup cup cup

Ingredient -- Preparation Method -------------------------------chicken all-purpose flour margarine chopped onions celery diced green bell peppers salt Black pepper chicken broth TOPPING all-purpose flour cornmeal baking powder sugar salt ground sage ground thyme black pepper vegetable shortening eggs -- beaten milk chopped black olives shredded Cheddar cheese

1/2

Cut fryer into serving-sized pieces. Dust lightly with 1/4 cup flour. Use a 3-quart casserole for this dish. Place 1/4 cup melted margarine in casserole and add cut-up chicken. Roll chicken to coat with the margarine. Bake at 350 degrees for 30 minutes. Saut� onion, celery and green peppers in 1/4 cup margarine until tender and onion is translucent and limp. Blend in 1 tablespoon flour, salt and pepper to taste. Place this mixture around chicken. Spoon topping over chicken. Have chicken broth boiling and pour over the topping slowly. Bake for 40-45 minutes or until golden brown. Sprinkle shredded cheese over topping for last 5 minutes of cooking time if desired. TOPPING: Combine flour, cornmeal, baking powder, sugar, salt, sage, thyme and pepper in a mixing bowl. Cut in 1 tablespoon shortening. Add slightly beaten eggs and milk; blend well. Stir in sliced olives. - - - - - - - - - - - - - - - - - - Per serving: 781 Calories (kcal); 51g Total Fat; (59% calories from fat); 41g Protein; 38g Carbohydrate; 257mg Cholesterol; 1324mg Sodium Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Serving Ideas : Serve with mashed potatoes and a green vegetable. NOTES : * Instead of chicken broth you can use bouillon cubes dissolved in boiling water. Try to use low salt broth. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2678 0

* Exported from MasterCook * Cream Cheese-Lemon Pie Recipe By Serving Size Categories Amount -------1 2 1 12 2 1 1 1/2 :Jo Anne Merrill : 8 Preparation Time :6:00 : Desserts

Pies

Measure -----------cup tablespoons cup Dash ounces cup large cup tablespoon

Ingredient -- Preparation Method -------------------------------cookie crumbs -- * see note margarine -- melted sugar -- ** see note salt cream cheese lemon juice eggs sour cream lemon zest -- not dried

Mix crumbs with 2 tablespoons melted margarine, 3 tablespoons sugar and salt. Blend well then press mixture on sides and bottom of a greased 8-inch pie plate. In a mixing bowl, combine cream cheese and lemon juice; blend well. Add eggs and 1/2 cup sugar; beat very well with a wire whisk until smooth. Pour into crumb crust. Bake in preheated 350-degree oven for 20 minutes or until firm. Remove from oven and let cool only 5 minutes. Mix sour cream, lemon zest and 3-4 tablespoons sugar. Spread this mixture over pie filling; bake 10 minutes more. Cool for a few minutes then refrigerate and chill 4-6 hours before serving.

Description: "This is a delicious version of a cheesecake and pie combined." - - - - - - - - - - - - - - - - - - Per serving: 400 Calories (kcal); 27g Total Fat; (58% calories from fat); 6g Protein; 36g Carbohydrate; 106mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 Other Carbohydrates NOTES : * Use vanilla wafer or graham cracker crumbs. ** You won't need all the sugar; usually about 7/8 cup is sufficient. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Cream Cheese-Lemon Pound Cake Recipe By Serving Size Categories Amount -------1 8 4 3 3/4 1/2 2 :Jo Anne Merrill : 16 Preparation Time :1:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------yellow cake mix cream cheese eggs lemon gelatin powder milk lemon extract lemon zest

Place the cream cheese in large bowl. Beat at medium speed with electric mixer until cream cheese is light and fluffy. Add eggs, one at a time, beating well after each addition. Blend together the gelatin and cake mix; add alternately with the milk, in two or three additions, to the cream cheese mixture. Beat just until smooth, do not overmix. Stir in the extract and lemon zest. Grease and flour a tube or bundt pan. Pour in the mix and bake in a preheated 350-degree oven for 50-55 minutes, checking after 50 minutes. Serve this alone, or, if you prefer, make a thin glaze to pour over top from confectioner's sugar and lemon juice. - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 10g Total Fat; (38% calories from fat); 5g Protein; 31g Carbohydrate; 65mg Cholesterol; 287mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates NOTES : * Use regular size cake mix, non-pudding type. Grate lemon peel for zest, careful not to include any of the white part of the peel. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creamiest Rice Custard Cream Recipe By Serving Size Categories Amount -------1/4 2 2 :Jo Anne Merrill (9th grade cooking class recipe) : 4 Preparation Time :1:15 : Desserts Ingredient -- Preparation Method -------------------------------rice milk egg yolks -- well beaten

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

3 1 2 3 1/4

tablespoons teaspoon teaspoon tablespoons

sugar salt vanilla extract egg whites sugar

Cook rice and milk together over boiling water until tender and rice has absorbed all of milk, about 1 hour. Will need to check and stir occasionally to keep from sticking and make sure water in double boiler stays at a simmer. Into beaten egg yolks stir 3 tablespoons sugar and salt; stir in some of the hot rice mixture. Return to double boiler and cook 2 minutes, stirring constantly. Cool partially. Stir in vanilla. Beat egg whites until frothy, then add in 2-3 tablespoons sugar a little at a time. Beat until stiff and glossy. Gently fold into rice mixture. Chill before serving. Recipe can be doubled but must be watched carefully to be sure it cooks correctly and does not burn. - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 7g Total Fat; (26% calories from fat); 8g Protein; 34g Carbohydrate; 123mg Cholesterol; 225mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : This is my very favorite dessert; it is absolutely exquisite when chilled. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Avocado Dressing Recipe By Serving Size Categories Amount -------1 1 1/2 1/4 1 1/4 1/2 :Jo Anne Merrill : 10 Preparation Time :0:10 : Salad Dressings

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------avocado lemon juice mayonnaise vegetable oil garlic clove Tabasco sauce salt

Fit steel knife in the work bowl of processor. Process all ingredients until smooth and garlic is chopped into 1/8th inch pieces. This takes only about 10 seconds. Yield: About 1-1/4 cups dressing.

Yield: "1 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 18g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 4mg Cholesterol; 172mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve this with "Imperial Valley Salad" in this cookbook. NOTES : * This is easiest to prepare in a food processor, but you can use a blender. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Creole Rice Snack Cake Recipe By Serving Size Categories Amount -------1/2 1 1/8 3 1/2 3 1/2 :Jo Anne Merrill : 10 Preparation Time :0:45 : Desserts Snacks

Ethinic

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

Ingredient -- Preparation Method -------------------------------rice active dry yeast eggs -- beaten sugar flour ground nutmeg Oil Powdered sugar

Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash. Dissolve yeast in 1/2 cup lukewarm water. Add to rice; mix well and then let rise overnight (outside of refrigerator). Keep covered with a dish towel or loose fitting cover. Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg. Drop by large spoonfuls into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with powdered sugar. After you make this the first time by the directions given, you can then experiment with your own choice of spices. I have used a bit of lemon extract, also cinnamon, cardamom, orange extract and grated orange zest. It's best to use only 1 or 2 additions so the flavor won't be overwhelming.

- - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 20g Carbohydrate; 56mg Cholesterol; 17mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : * Yeast should be active dry yeast, not the instant type. This recipe must be allowed to rise overnight, so plan accordingly. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cr�pes with Salmon Filling Recipe By Serving Size Categories Amount -------6 1/2 1 1/2 1/2 1 1/2 1 1 16 1 1 1 12 1 :Jo Anne Merrill : 6 Preparation Time :0:30 : Casseroles

Seafood

Measure -----------tablespoons pound cup cup cup cups teaspoon teaspoon ounces cup tablespoon tablespoon cup

Ingredient -- Preparation Method -------------------------------margarine mushrooms -- sliced diced celery diced yellow onions all-purpose flour chicken broth Worcestershire sauce lemon juice salmon, canned sour cream chopped pimientos chopped fresh parsley Basic Cr�pe Recipe -- * see note shredded Swiss cheese Lemon wedges -- for garnish

Melt margarine in skillet; add fresh sliced mushrooms and saut� about 2 minutes. Add the onion and celery and continue to saut� for 3-4 minutes longer. Blend in the flour and cook, stirring constantly, for 1-2 more minutes. Add the chicken broth, lemon juice and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture thickens. Blend in the flaked salmon, sour cream, pimientos and parsley. Heat 1 minute. Place 1/4 cup filling on each of the cr�pes. Roll cr�pes and place seam side down in greased baking pan in single layer. Spoon remaining filling over cr�pes; sprinkle with Swiss cheese and bake in preheated 350-degree oven 20 minutes or until hot and cheese is melted. Place under broiler for 2 minutes to brown cheese. Serve immediately with lemon wedges.

- - - - - - - - - - - - - - - - - - Per serving: 519 Calories (kcal); 34g Total Fat; (59% calories from fat); 29g Protein; 24g Carbohydrate; 142mg Cholesterol; 983mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : See the "Basic Cr�pe Recipe" in this cookbook. NOTES : * You can buy cr�pes already prepared or make your own from the "Basic Cr�pe Recipe" in this cookbook. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Cr�pe Recipe Recipe By Serving Size Categories Amount -------2 2/3 1 1/2 1/4 :Jo Anne Merrill : 12 Preparation Time :0:50 : Breakfast Pastry

Brunch

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

Ingredient -- Preparation Method -------------------------------eggs milk margarine -- melted all-purpose flour salt Vegetable oil

Beat eggs thoroughly. Blend in melted margarine and milk. Stir in flour only until smooth. Lightly brush a 5-inch cr�pe pan with oil. (Use a larger size pan for larger cr�pes.) Heat over medium heat. Pour in 2 tablespoons of batter and tilt pan carefully so batter covers entire bottom of pan. Cook 2 minutes on each side or until golden brown. Repeat with remaining mixture, wiping pan if needed. Yield: "12 crepes" - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 2g Total Fat; (42% calories from fat); 2g Protein; 5g Carbohydrate; 33mg Cholesterol; 72mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with variety of fillings for a nice brunch dish. NOTES : Use these cr�pes for wrapping around a variety of fillings; see

"Cr�pes with Salmon Filling" in this cookbook. If necessary, put waxed paper between each cr�pe and freeze until needed. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Crockpot Beef and Peppers Recipe By Serving Size Categories Amount -------2 2 2 1 2 1/2 1 1 :Jo Anne Merrill : 8 Preparation Time :8:00 : Crockpot

Meats

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

Ingredient -- Preparation Method -------------------------------round steak -- lean green peppers -- sliced thin minced dried onions beef broth low sodium soy sauce ground ginger garlic clove -- minced Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot. Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.) Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with mashed potatoes and simply seasoned vegetables. - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 14g Total Fat; (52% calories from fat); 24g Protein; 4g Carbohydrate; 67mg Cholesterol; 373mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Use dried onions or finely chop about 1/2 of a fresh onion. Nutr. Assoc. : 0 0 3132 0 0 0 0 0 * Exported from MasterCook * Crockpot Hot Cocoa for a Group Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 20 Preparation Time :0:30 : Beverages Crockpot

Chocolate

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

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

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

cups cups teaspoons cup gallon teaspoon teaspoon

sugar cocoa powder salt hot water milk vanilla extract cinnamon -- * optional

In large saucepan, combine sugar, cocoa and salt. Add hot water slowly, mixing well. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. DO NOT boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a whisk. Serve hot, with whipped cream or marshmallows if desired. This recipe can be doubled and kept in crockpot for easier serving to large groups. - - - - - - - - - - - - - - - - - - Per serving: 191 Calories (kcal); 7g Total Fat; (32% calories from fat); 7g Protein; 27g Carbohydrate; 27mg Cholesterol; 230mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : This beverage is a welcome treat on a cold winter day. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Crockpot Rice Pudding with Fruit Recipe By Serving Size Categories Amount -------1/2 1 1 3 1/4 1 1/2 1/2 1/4 :Jo Anne Merrill : 8 Preparation Time :3:00 : Crockpot Fruits

Desserts

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

Ingredient -- Preparation Method -------------------------------milk -- * see note rice sugar margarine -- solid salt -- optional vanilla extract minced dried apricots OR minced dried peaches ground cinnamon

Substitute canned milk for the regular milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The longer it cooks the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into crockpot. Stir to blend well. Cover and cook on high 1-1/2 hours, stir once after about 1 hour. Or, cook on high for the first 30 minutes,

turn to low and cook as long as you desire. Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the crockpot up to high again. Keep cover on at all times. Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.

- - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 13g Total Fat; (28% calories from fat); 10g Protein; 60g Carbohydrate; 33mg Cholesterol; 238mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : * Use half nonfat and half whole milk, or all nonfat for lower fat content. Nutr. Assoc. : 0 0 0 0 0 0 26024 0 2130706543 0 * Exported from MasterCook * Crockpot Spiced Rum Cider Recipe By Serving Size Categories Amount -------4 1 1 7 1/3 1 :Jo Anne Merrill : 10 Preparation Time :4:00 : Beverages Recipes with Alcohol

Crockpot

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

Ingredient -- Preparation Method -------------------------------cinnamon sticks -- broken allspice -- whole whole cloves apple juice packed brown sugar Margarine or butter rum

Tie cinnamon, allspice, and cloves in spice bag or cheesecloth. In a crockpot, combine spice bag, apple juice, rum and brown sugar. Cover; cook on low-heat setting for 3 to 4 hours. Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup. Yield: 10 servings of 6 ounces each. Yield: "60 ounces" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); trace Total Fat; (2% calories from fat); trace

Protein; 32g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : * Rum is optional; use more or less as desired. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Crunchy Cheese Dip Recipe By Serving Size Categories Amount -------8 16 8 3 1 1/4 1 1 :Jo Anne Merrill : 8 Preparation Time :0:30 : Appetizers

Cheese

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

Ingredient -- Preparation Method -------------------------------pineapple chunks in juice cream cheese -- softened canned waterchestnuts -- chopped chives seasoned salt pepper chopped pecans chopped fresh parsley

Drain the pineapple, reserving 1 tablespoon juice (you can use the sweetened variety or the type that is canned in its own juice). Combine all ingredients except for parsley, stir in reserved juice, and mix well. Garnish with parsley. Cover and chill.

- - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 30g Total Fat; (78% calories from fat); 6g Protein; 12g Carbohydrate; 62mg Cholesterol; 341mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with crackers. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crunchy Chocolate-Nut Bars Recipe By Serving Size Categories :Jo Anne Merrill : 24 Preparation Time :0:20 : Chocolate

Cookies

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

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

1 1

Ingredient -- Preparation Method -------------------------------CRUST butter or margarine packed light brown sugar egg yolk vanilla extract all-purpose flour rolled oats -- not instant TOPPING semisweet chocolate squares margarine chopped nuts

3 1

1/2

tablespoon cup

Crust: In large bowl, beat margarine, sugar, egg yolk, and vanilla until smooth, using an electric mixer. Add flour and oats; stir until well combined. Press mixture in bottom of a lightly greased 13 � 9 � 2-inch pan. Bake in preheated 375-degree oven for 15 minutes or until golden brown. Cool slightly. Topping: Melt chocolate and margarine over hot, not boiling, water. Spread over warm cookie crust. Sprinkle evenly with coarsely chopped nuts. While still warm, cut into bars using a sharp knife. Let cool completely before removing from pan. Yield: about 2 dozen bars. Yield: "2 dozen bars" - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 7g Total Fat; (58% calories from fat); 1g Protein; 11g Carbohydrate; 19mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 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 4887 0 0 * Exported from MasterCook * Crunchy Refrigerator Coleslaw Recipe By Serving Size Categories Amount -------1 :Jo Anne Merrill : 12 Preparation Time :12:00 : Salads

Vegetables

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

Ingredient -- Preparation Method -------------------------------cabbage head -- shredded

1 2 1 1 1 2 1 1 1 1 1 1

cup cup cup teaspoons teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon cup cup

julienned green peppers carrots -- shredded Bermuda onion -- minced jicama sugar DRESSING sugar celery seed salt black pepper dry mustard minced cilantro fresh parsley ground basil vegetable oil cider vinegar

1/4

1/4 3/4

Shred the cabbage very thin. Combine with pepper, minced onion, and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar reaches all the cabbage. In a saucepan, combine all the dressing ingredients. Bring to a boil; remove from heat. While still hot, pour this over the cabbage mixture, blending well. Cover and refrigerate 8 hours or overnight. Add jicama and stir again before serving. Description: "This is a delicious salad that lends itself to advance preparation." - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 14g Total Fat; (52% calories from fat); 2g Protein; 26g Carbohydrate; 0mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates NOTES : * Add julienned or chopped jicama just before serving. Nutr. Assoc. : 0 20088 0 0 0 0 0 0 0 20209 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cucumbers with Yogurt Dressing Recipe By Serving Size Categories Amount -------1 1/2 6 1/2 1/2 :Jo Anne Merrill : 6 Preparation Time :1:00 : Salads

Vegetables

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

Ingredient -- Preparation Method -------------------------------lowfat yogurt chopped scallions salt black pepper

1/2 3

teaspoon

mustard cucumbers -- sliced Dill weed sprigs -- for garnish

In small bowl, combine the yogurt, scallions, salt, pepper and mustard. Blend. Add thinly sliced cucumbers and mix well to coat with dressing. Lay about 2 or 3 dill sprigs on top but do not mix in. Cover tightly and refrigerate for one hour.

- - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 1g Total Fat; (16% calories from fat); 4g Protein; 9g Carbohydrate; 3mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve this cool summertime salad with cold cuts. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Date-Almond Fried Pastries Recipe By Serving Size Categories Amount -------3/4 1/4 1/4 1 3/4 1 1 1 2 :Jo Anne Merrill : 16 Preparation Time :1:00 : Pastry Ingredient -- Preparation Method -------------------------------chopped dates water sugar salt chopped almonds Crescent Dinner Rolls* egg yolk water sesame seeds

Measure -----------cup cup cup Dash cup 8-ounce tube teaspoon teaspoons

Combine dates, water, sugar and salt; simmer until thick, stirring frequently. Cool and stir in the almonds. Open package of rolls and carefully unroll half without separating at perforations. Place unrolled dough on lightly floured board. Fold one rectangle of dough over the other, so that perforations are in opposite directions. Roll dough to a very thin rectangle, 7 � 14 inches. Cut in half, then cut each half into four 3-1/2 inch squares. Place a rounded teaspoon of filling on each square. Moisten edges of dough; fold dough in half over filling and shape into crescent. Repeat with second half of package. Beat egg yolk lightly with water. Brush over pastries; sprinkle with

sesame seeds. Heat shortening to 360 degrees. Fry pastries a few at a time for about 4 minutes, turning frequently. Drain on paper towels. Serve warm. Yield: 16 pastries - - - - - - - - - - - - - - - - - - Per serving: 136 Calories (kcal); 7g Total Fat; (45% calories from fat); 3g Protein; 16g Carbohydrate; 13mg Cholesterol; 130mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Great for a brunch pastry, served with coffee or tea. NOTES : * 8-ounce tube of refrigerated crescent dinner rolls. Nutr. Assoc. : 0 0 0 0 0 5699 0 0 0 * Exported from MasterCook * Date-Pineapple Pudding Recipe By Serving Size Categories Amount -------1 1 1 1/4 1 1 1/4 2 1 1 :Jo Anne Merrill : 6 Preparation Time :0:45 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------flour sugar baking powder salt chopped dates crushed pineapple milk water packed brown sugar margarine

Sift flour, sugar, baking powder and salt together in large bowl. Stir in dates, pineapple and milk. Pour into greased 13 � 9 � 2 inch baking pan. Combine water, brown sugar and margarine in saucepan. Bring to a boil and boil for 1 minute. Pour over pudding; do not mix. Bake in preheated 350-degree oven for 35 minutes or until done. - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 3g Total Fat; (4% calories from fat); 3g Protein; 114g Carbohydrate; 1mg Cholesterol; 216mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates NOTES : Try adding a few dried apricots, chopped finely.

Nutr. Assoc. : 0 0 0 0 0 2998 0 0 0 0 * Exported from MasterCook * Deep South Chocolate Pie Recipe By Serving Size Categories Amount -------1 1/4 3 1 1/2 4 4 1 1/2 4 8 4 1 1/2 :Jo Anne Merrill : 8 Preparation Time :0:35 : Chocolate Pies

Ethinic

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

Ingredient -- Preparation Method -------------------------------sugar cocoa milk egg yolks all-purpose flour vanilla extract margarine MERINGUE egg whites sugar cornstarch cream of tartar vanilla -- optional

tablespoons tablespoons pinch teaspoon

Beat egg yolks. Mix sugar, flour, cocoa and milk together. Blend and add to egg yolks. Chip up the margarine into small pieces and add to the egg mixture; add vanilla and blend. Cook over medium heat until margarine is melted, stirring constantly. Pour into unbaked pie crust and bake in preheated 350-degree oven until firm and pastry is browned (about 30 minutes). Check since time will vary. MERINGUE: In large mixing bowl, combine egg whites and pinch of cream of tartar. Beat until stiff but not dry. If you desire, add 1/2 teaspoon vanilla extract. Mix 8 tablespoons sugar with 4 tablespoons cornstarch and gradually add to egg whites. Beat well for at least five minutes, as mixing too little will cause the meringue to separate. Spread on top of pie, sealing to edges. Bake for few minutes until meringue is light golden brown. Cool a few minutes before slicing. - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 10g Total Fat; (27% calories from fat); 6g Protein; 54g Carbohydrate; 113mg Cholesterol; 121mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates Serving Ideas : Best when served chilled. NOTES : As many wonderful cooks will tell you, recipes are not always measured in exact amounts or with specific cooking temperature and time. This recipe, which was given to me by a great southern cook, is absolutely delicious and I have tried to approximate the

amounts and cooking time. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dessert Pizza Recipe By Serving Size Categories Amount -------1 8 1 1/2 1 3 3/4 1 1 1/4 1 10 :Jo Anne Merrill : 8 Preparation Time :2:30 : Desserts

Fruits

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

Ingredient -- Preparation Method -------------------------------(9-inch) pie crust -- extra deep cream cheese grated orange peel light corn syrup milk vanilla pudding mix toasted coconut orange grapes -- halved kiwi fruit -- peeled, sliced strawberries -- halved Powdered sugar

Place pie crust on cookie sheet to thaw. When thawed, use hands to press flat and shape into 12-inch circle. Flute edges and pierce all over gently with a fork. Bake in preheated 425-degree oven 10-12 minutes or until lightly browned. Place cream cheese in a large bowl and beat, with mixer set at high speed, until smooth. Add orange peel and beat until well mixed. While beater is running, slowly pour in corn syrup and continue beating until light and fluffy. In a small bowl, beat milk and pudding mix at low speed for 2 minutes, then fold into cheese mixture. Spoon onto cooled pie crust; sprinkle with toasted coconut. Peel orange and slice thin, removing all white pith and seeds. Arrange slices on top of coconut along with kiwi slices. Halve grapes and press, cut side down, in a decorative pattern. Place whole or half strawberries in a pattern also. Lightly sift powdered sugar over the top of pizza; cover loosely with plastic wrap and chill until serving time. - - - - - - - - - - - - - - - - - - Per serving: 402 Calories (kcal); 22g Total Fat; (46% calories from fat); 5g Protein; 50g Carbohydrate; 35mg Cholesterol; 465mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 2 Other Carbohydrates

Serving Ideas : Very nice and cool for a summer brunch. NOTES : * Use a deep dish 9-inch pie crust for this recipe or use an equivalent size. Nutr. Assoc. : 2009 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deviled Crab Ramekins Recipe By Serving Size Categories Amount -------10 2 3 2 1/4 1/8 2 :Jo Anne Merrill : 4 Preparation Time :0:30 : Casseroles

Seafood

Measure -----------ounces tablespoons teaspoon teaspoon tablespoons Dash

Ingredient -- Preparation Method -------------------------------crab meat -- canned hard-boiled eggs margarine -- melted eggs -- separated salt mustard vinegar cayenne pepper -- to taste Soft bread crumbs

Drain crab; remove any cartilage. Chop hard-cooked egg whites; mash egg yolks. Combine mashed yolks with margarine, 1/4 cup boiling water, salt, mustard, vinegar and cayenne pepper. Mix well. Stir in crab and chopped egg whites. Beat egg whites until soft peaks form; fold into crab mixture. Place in greased shells or ramekins; cover with bread crumbs. Bake in preheated 350-degree oven until firm and crumbs are brown. - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 14g Total Fat; (59% calories from fat); 21g Protein; 1g Carbohydrate; 263mg Cholesterol; 530mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Optional: Add chopped green onions, or substitute 1 tablespoon lemon juice for the vinegar. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Diablo Jalape�o Jelly Recipe By :Jo Anne Merrill

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

: 16 Preparation Time :0:45 : Jellies and Jams Ingredient -- Preparation Method -------------------------------green bell pepper jalape�o peppers sugar cider vinegar pectin green food coloring

Measure -----------cups cup ounces drops

Sterilize jelly jars and lids according to manufacturer's instructions. Remove seeds from green pepper and chilies (Be very careful with chiles -don't touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalape�os into 1/4 inch pieces. Measure 1/4 cup for jelly. Place the 1/2 cup green pepper and 1/4 cup jalape�os, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin and food coloring. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months. Makes 2 cups. Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 44g Carbohydrate; 0mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates Serving Ideas : Serve with scrambled eggs and meats. NOTES : See recipe for "Southwest Scrambled Eggs." Nutr. Assoc. : 0 2458 0 0 0 0 * Exported from MasterCook * Dill Yeast Bread Recipe By Serving Size Categories Amount -------1 :Jo Anne Merrill : 12 Preparation Time :2:00 : Breads With Yeast

Healthwise

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

Ingredient -- Preparation Method -------------------------------cottage cheese

2 1 1 1

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

tablespoons tablespoon tablespoon teaspoon teaspoon package cups teaspoon

sugar onion flakes fresh dill weed -- * see note salt baking soda eggs yeast -- not instant bread flour margarine -- melted

Have eggs at room temperature. Heat the cottage cheese until barely warm to touch, about 110 degrees. Mix the cottage cheese in large bowl along with sugar, onion, dill, salt, baking soda, eggs and yeast. Add flour, 1/2 cup at a time, to make a stiff batter. Beat well after each addition with an electric mixer flat beater, or use a wooden spoon if mixing by hand. Since this is a heavy batter, not a dough, it will not be kneaded. Cover the dough with plastic wrap and let rise in warm place for 1 hour or more. Remove the plastic wrap and stir down the batter with 20-25 strong strokes. Spoon the batter into a greased 1-1/2 quart casserole dish. Cover with wax paper and leave until the batter doubles in size, about 45 minutes. Keep the waxed paper from touching the batter or it may collapse when the paper is pulled away. Bake in a PREHEATED 350-degree oven for 40-45 minutes or until deep brown and crusty. Test with a wooden toothpick and if it does not come out clean, then bake 5-8 minutes longer. Remove bread from oven and immediately brush with the margarine. Sprinkle with salt if desired. You might use coarse salt as an interesting variation. Description: "A great-smelling yeast bread that does not have to be kneaded." - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 2g Total Fat; (11% calories from fat); 7g Protein; 24g Carbohydrate; 33mg Cholesterol; 292mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * Use dried dill weed or dill seeds if preferred. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Down Home Grilled Hamburgers Recipe By Serving Size Categories :Jo Anne Merrill : 4 Preparation Time :0:20 : Grill/Camping Recipies Quick and Easy Meals

Meats Sandwiches

Amount --------

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

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

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

cup tablespoons teaspoon teaspoon pound

teaspoons tablespoon tablespoon

sour cream green onions -- chopped, with tops bread crumbs Worcestershire sauce lemon pepper lean ground beef hamburger buns Shredded lettuce tomato -- 4 slices/hamburger yellow onion -- 4 slices/hamburger mustard mayonnaise catsup

Prepare white or yellow sweet onion by slicing in thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and juicy. Slice a vine-ripened tomato into thick slices. Mix sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties. Cooking the hamburger patties: GRILL: Place meat on grill over hot coals and cook to desired doneness, turning only once or twice. BROIL: Place meat in broiler pan; broil to desired doneness. MICROWAVE: Place meat in a microwave-safe dish and cover loosely with plastic wrap (made for microwave purposes); vent one edge slightly. Microwave on highest power for 3 minutes. Turn patties over and cook 3 minutes longer or until desired doneness. Rotate the dish 1/4 turn every 1-2 minutes. Drain well. Mix the mayonnaise, mustard and catsup. Blend well. To serve, divide the catsup mixture evenly on the warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts. - - - - - - - - - - - - - - - - - - Per serving: 556 Calories (kcal); 35g Total Fat; (57% calories from fat); 26g Protein; 33g Carbohydrate; 99mg Cholesterol; 527mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Serve on July 4th with baked beans, coleslaw, watermelon. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Fruit Roll-Ups Recipe By :Jo Anne Merrill

Serving Size Categories Amount --------

: 0 Preparation Time :4:20 : Fruits

Healthwise

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

Ingredient -- Preparation Method -------------------------------Peaches OR Nectarines OR Plums Sugar*

Chop peaches, nectarines or plums very fine, being careful to reserve the juice. Place fruit and its juices in saucepan and bring to a boil. Boil until candy thermometer reads 180 degrees. Cool slightly. Put into blender and mix until smooth. Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half. Spread fruit 1/4-inch thick on plastic-wrapped trays or cookie sheets. Cover pans with a cheesecloth screen, taking care to keep the cheesecloth from touching fruit. Place in direct sunlight for 12 to 24 hours until dry (bring in at nighttime). You can also bake in a 250-degree oven for about 4 hours. Put the fruit on a lightly greased cookie sheet or use foil to line tray. Fruit rollups are done when edges pull back from plastic and center is not sticky when cooled. Ten cups of fruit will cover a 12 � 17-inch tray. - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Make dried fruit roll-ups the old-fashioned way. NOTES : For each cup of fruit you will need 1-1/2 tablespoons of sugar. Nutr. Assoc. : 0 0 2130706543 0 2130706543 1440 * Exported from MasterCook * Dulces de Naranja (Orange Candy) Recipe By Serving Size Categories Amount -------3 :Jo Anne Merrill : 32 Preparation Time :0:45 : Candies

Ethinic

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

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

1/4 1 2 1

cup cup Dash teaspoons cup

water evaporated milk -- undiluted salt grated orange peel chopped black walnuts

Put 1 cup sugar into a HEAVY skillet and stir slowly with a wooden spoon over medium heat until the sugar is melted and caramelized to a golden brown color. Add the water and stir until the sugar is completely dissolved. Add the remaining 2 cups sugar, evaporated milk and salt. Place over low heat and stir constantly until the mixture boils. Cook, stirring frequently, until it reaches the soft ball stage (236 degrees). Remove from heat; cool to lukewarm. Do not stir. Add the orange peel and nuts. Beat vigorously until the candy loses its gloss and will hold its shape when dropped from a spoon. Pour into lightly greased (margarine) 8 � 8 inch baking dish. Cool until set. Cut into squares before the candy becomes too firm. Description: "This is a traditional Mexican candy with a creamy consistency like fudge." - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 3g Total Fat; (22% calories from fat); 1g Protein; 20g Carbohydrate; 2mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20187 * Exported from MasterCook * Easiest Ice Cream in Freezer Recipe By Serving Size Categories Amount -------1 1 1 1 2 :Jo Anne Merrill : 8 Preparation Time :0:10 : Frozen Dishes Ingredient -- Preparation Method -------------------------------milk half and half instant pudding mix -- any flavor sweetened condensed milk -- NOT evaporated mixed fruit -- * see note

Measure -----------quart quart can cups

Mix all the ingredients by blender or by hand and pour into freezer container. Freeze according to freezer directions.

- - - - - - - - - - - - - - - - - - Per serving: 464 Calories (kcal); 22g Total Fat; (40% calories from fat); 12g Protein; 59g Carbohydrate; 74mg Cholesterol; 345mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 2 Other Carbohydrates NOTES : * Use the fruit of your choice or mix fruits such as bananas, strawberries, peaches, etc. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Easy Chicken Cacciatore Recipe By Serving Size Categories Amount -------4 4 1 1 2 1/2 1/2 1/2 :Jo Anne Merrill : 6 Preparation Time :0:45 : Poultry Ingredient -- Preparation Method -------------------------------margarine olive oil chicken tomatoes garlic cloves -- minced basil oregano dry white wine Salt -- to taste Black pepper -- to taste

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

Use a large, heavy pot to saut� the onions and garlic in the margarine and olive oil. Add the cut-up chicken and brown on all sides. Add remaining ingredients and simmer, covered, for 30 minutes or more until juices run clear from chicken. Serve over buttered broad noodles if desired. - - - - - - - - - - - - - - - - - - Per serving: 724 Calories (kcal); 56g Total Fat; (71% calories from fat); 44g Protein; 7g Carbohydrate; 226mg Cholesterol; 274mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with buttered noodles and salad for complete meal. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easy Pineapple Pie

Recipe By Serving Size Categories Amount -------8 1/2 1/3 1 1/2 3 1 1

:Jo Anne Merrill : 8 Preparation Time :0:50 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------crushed pineapple margarine -- 3/4 stick sugar -- * see note eggs vanilla extract (9-inch) pie crust -- unbaked

Drain pineapple very well, reserving juice for other uses. Cream butter and sugar together until light and fluffy. Add eggs and use a wire whisk to combine thoroughly. Add vanilla extract and drained pineapple; blend. Pour into unbaked 9-inch pie shell and bake in preheated 350-degree oven for about 45 minutes. Let cool for a few minutes before cutting, or serve cold. - - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 15g Total Fat; (37% calories from fat); 4g Protein; 53g Carbohydrate; 70mg Cholesterol; 256mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 2 1/2 Other Carbohydrates NOTES : * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. Nutr. Assoc. : 0 0 0 0 0 2009 * Exported from MasterCook * Easy Vichyssoise Recipe By Serving Size Categories Amount -------2 1 3 2 3 2 :Jo Anne Merrill : 6 Preparation Time :0:25 : Soups Ingredient -- Preparation Method -------------------------------leeks -- white part only onion potatoes margarine chicken broth half and half White pepper -- to taste Salt -- to taste

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

tablespoons cups cups

Trim leeks and wash well to remove all sandy particles. Slice white part

of leeks, onion and potatoes into thin slices. Melt margarine in a large saucepan with lid. Saut� leeks and onions until tender; do not brown. Add potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover pan and simmer 15-20 minutes or until potatoes are tender. Let cool to room temperature. Process soup in blender or food processor until smooth; blend in about 3 batches to prevent overfilling blender. Pour pur�e into a large bowl. Stir in half-and-half. Refrigerate at least 2 hours. Serve this soup cold, adding salt and pepper to taste if you wish. If you wish to serve this warm, bring to serving temperature over a very low heat; do not allow soup to boil. Yield: about 5-6 servings. - - - - - - - - - - - - - - - - - - Per serving: 231 Calories (kcal); 14g Total Fat; (53% calories from fat); 7g Protein; 21g Carbohydrate; 30mg Cholesterol; 469mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve this cold or warm. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * El Cajon Sauce with Fish or Chicken Recipe By Serving Size Categories Amount -------1/2 1/2 1 1 1/4 2 1/4 1/2 4 4 :Jo Anne Merrill : 4 Preparation Time :0:10 : Poultry Seafood

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------chopped fresh dill chopped fresh parsley garlic clove -- minced egg white -- hard-cooked dry mustard lemon juice black pepper olive oil sun-dried tomatoes -- drained and chopped fish fillets -- *see note

SAUCE: Chop the dill and parsley very finely. Mince the garlic. Chop the hard-boiled egg white very finely. Drain the sun-dried tomatoes and chop finely.

Combine all ingredients in a small bowl except for oil. Blend well with a whisk; slowly pour in the oil while continuing to whisk the mixture. Set aside while broiling fish or poaching chicken. Place the broiled fish or poached chicken on serving plates and place about 1/4 of the sauce on each plate. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 444 Calories (kcal); 29g Total Fat; (58% calories from fat); 43g Protein; 3g Carbohydrate; 99mg Cholesterol; 185mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : * Use this sauce on broiled fish fillets or on poached chicken. To cook any firm-fleshed white fish: brush with melted margarine and broil until fish flakes easily with fork -- usually takes only 5 minutes for a 1/2-inch thick fillet. Nutr. Assoc. : 3360 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Elegant Tennessee Black Walnut Cake Recipe By Serving Size Categories Amount -------1 1 1 1 1/2 1/4 7 1/4 1/2 1/2 1 :Jo Anne Merrill : 16 Preparation Time :0:55 : Cakes Ingredient -- Preparation Method -------------------------------all-purpose flour salt baking powder ground cinnamon ground nutmeg ground allspice eggs cream of tartar light corn syrup light molasses vanilla extract Black walnuts -- halved CREAM FROSTING egg white heavy cream powdered sugar ground cinnamon salt chopped black walnuts

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

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

cup cup teaspoon teaspoon cup

Separate eggs and save one egg white for the frosting. CAKE: Sift flour with salt, baking powder, cinnamon, nutmeg, and allspice (substitute mace for allspice if preferred).

Beat 6 egg whites with cream of tartar at high speed until light and fluffy. Gradually add corn syrup; continue beating until stiff peaks form. DO NOT underbeat. Beat 7 egg yolks with molasses and vanilla at high speed until thick. Blend in dry ingredients. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely. Pour into ungreased 10-inch tube pan. Bake in preheated 350-degree oven for 40-50 minutes or until cake springs back when lightly touched. Invert pan immediately and cool completely before removing from the pan. Frost with cream frosting and decorate with walnut halves. CREAM FROSTING: Beat 1 egg white until stiff. Beat 1 cup heavy cream until thick. Add 3/4 cup sifted powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the cream. Fold gently into the egg white along with 3/4 cup coarsely chopped walnuts. Frost cake as is or cut into 3 layers (using string or dental floss) if preferred and frost each layer as you stack. - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 11g Total Fat; (42% calories from fat); 5g Protein; 28g Carbohydrate; 102mg Cholesterol; 247mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20187 * Exported from MasterCook * Endive-Radicchio Salad Recipe By Serving Size Categories Amount -------1 1 1 3 1 3 2 4 1 :Jo Anne Merrill : 4 Preparation Time :0:15 : Salads Ingredient -- Preparation Method -------------------------------curly endive radicchio Belgian endive sesame seeds sesame oil peanut oil white wine vinegar honey soy sauce Salt -- to taste Black pepper

Measure -----------head head tablespoons tablespoon tablespoons tablespoons tablespoons tablespoon

Prepare curly endive; remove stems and tear into small pieces. Prepare radicchio; shred. Prepare Belgian endive; julienne. Combine in a large bowl all the greens and sesame seeds. Toss well and set aside. In a small bowl combine the remaining ingredients; blend thoroughly. Pour the dressing over the greens mixture and serve immediately or refrigerate, tightly covered, for a few hours. - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 17g Total Fat; (53% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 317mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Serving Ideas : A delicate salad to serve with pasta or broiled fish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fast and Delicious Pecan Pie Recipe By Serving Size Categories Amount -------4 3/4 4 2 1/2 1 1 :Jo Anne Merrill : 6 Preparation Time :0:45 : Pies Ingredient -- Preparation Method -------------------------------eggs sugar butter milk buttermilk baking mix pecans vanilla extract

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

Grease a 10" pie plate. Preheat oven to 350 degrees. Blend all ingredients (except pecans) in blender until smooth. Add pecans. Bake for about 45 minutes. Serve with ice cream; also good cold.

- - - - - - - - - - - - - - - - - - Per serving: 424 Calories (kcal); 27g Total Fat; (55% calories from fat); 8g Protein; 39g Carbohydrate; 156mg Cholesterol; 272mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Feijoada Latin Style Recipe By Serving Size Categories Amount -------1 6 1 1 3/4 1 1 1 6 1/8 :Jo Anne Merrill : 12 Preparation Time :4:00 : Casseroles Meats

Ethinic

Measure -----------pound cups pound pound pound pint teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------black beans water ham cubes -- 3/4 inch cubes pork loin -- 3/4 inch cubes Italian sausage links -- cut in 1" pieces cherry tomatoes onion -- chopped red pepper flakes garlic cloves -- minced orange zest

Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain. Preheat oven to 350 degrees. In a large Dutch oven, combine all ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer, stirring occasionally. Allow to cool slightly, then cover and refrigerate overnight. Remove any fat from surface. Reheat the feijoada slowly. Description: "A delicious and healthy dish from Latin America, pronounced fay-oh-ah-da." - - - - - - - - - - - - - - - - - - Per serving: 339 Calories (kcal); 15g Total Fat; (39% calories from fat); 24g Protein; 27g Carbohydrate; 55mg Cholesterol; 724mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with fresh hot bread and a fruit tray for dessert. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fire Balls

Recipe By Serving Size Categories Amount -------12 1 6 1 6

:Jo Anne Merrill : 4 Preparation Time :0:30 : Appetizers

Pork

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

Ingredient -- Preparation Method -------------------------------jalape�o peppers, canned buttermilk baking mix shredded Mozzarella cheese sausage seasoned bread crumbs *

Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter. Stuff peppers lightly with cheese, then set aside. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice. Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times. - - - - - - - - - - - - - - - - - - Per serving: 752 Calories (kcal); 61g Total Fat; (73% calories from fat); 25g Protein; 25g Carbohydrate; 115mg Cholesterol; 2705mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Serving Ideas : Interesting and different appetizer. NOTES : * Use a spicy breading mix made for pork or for less spicy dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is good to use. Nutr. Assoc. : 760 0 0 0 0 * Exported from MasterCook * Fish Baked in Lettuce Leaves Recipe By Serving Size Categories :Jo Anne Merrill : 4 Preparation Time :0:20 : Healthwise Recipes with Alcohol

Quick and Easy Meals Seafood

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

Measure -----------head pounds

Ingredient -- Preparation Method -------------------------------romaine lettuce fish fillets -- * see note

1 1 1 1/2

cup cup cup

fresh parsley or chervil -- finely chopped chopped onions carrot -- grated white wine Black pepper -- to taste

Remove and wash 8-10 large leaves from the romaine lettuce or use other green lettuce leaves. Line the bottom and sides of a baking dish with leaves, allowing the leaves to hang over edge of dish. Place 1 fillet into dish; cover with onion, carrot and parsley or chervil. Sprinkle with black pepper. Place the second fillet on top of the first. Fold the ends of the lettuce leaves over top fillet. Add wine to the dish. Cover dish tightly with foil and bake for 15 minutes in preheated 400-degree oven. Remove foil, fold back the lettuce leaves and serve immediately. Serve the lettuce leaves also if you wish. - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 2g Total Fat; (7% calories from fat); 35g Protein; 11g Carbohydrate; 73mg Cholesterol; 125mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Serve this dish with the "Savory Ratatouille" recipe in this cookbook and/or with rice mixed with lemon juice and black pepper. * Use sole, flounder, or red snapper for this recipe. You will need 2 fillets of 3/4 pound each, and about 3/4-inch thick. Nutr. Assoc. : 0 0 3394 0 0 0 0 * Exported from MasterCook * Flaming Peaches with Custard Recipe By Serving Size Categories Amount -------2 4 4 :Jo Anne Merrill : 4 Preparation Time :0:40 : Desserts

Fruits

Measure -----------teaspoons

Ingredient -- Preparation Method -------------------------------peaches -- halved, cooked brown sugar sugar cubes -- * see note Lemon extract OR Rum -- ** see note CUSTARD SAUCE egg yolks sugar salt

4

1/4 1/4

cup teaspoon

1 1/2 1

cups teaspoon

milk -- scald vanilla extract

Soak the sugar cubes in a bit of lemon extract or in rum while preparing the sauce. Soak for 15-20 minutes. For sauce, beat egg yolks (or use 2 whole eggs instead) in top of double boiler. Mix in the 1/4 cup sugar, salt and scalded milk (milk is scalded when heated until tiny bubbles form around edges, but do not allow to boil). Cook over simmering water, stirring constantly, until mixture coats spoon. Cool quickly. Blend in vanilla. Chill. To prepare peaches, place in baking dish cut side up and sprinkle brown sugar in hollows of peach halves. Dot with margarine. Broil slowly until sugar forms a crust. Place a soaked sugar cube in each peach half. Light cubes and bring to table flaming. Serve with the custard sauce that has been chilled. - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 8g Total Fat; (34% calories from fat); 6g Protein; 28g Carbohydrate; 225mg Cholesterol; 187mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Add raspberries for an elegant touch. NOTES : Pears can be substituted for the peaches if you wish. * Use the hard sugar cubes. ** Use either the pure lemon extract or the rum. Nutr. Assoc. : 0 0 0 3897 0 2130706543 0 0 0 0 0 0 0 * Exported from MasterCook * Flip Flop Fritters Recipe By Serving Size Categories Amount -------1/4 1/2 2 :Jo Anne Merrill : 8 Preparation Time :0:25 : Pastry Ingredient -- Preparation Method -------------------------------butter or margarine all-purpose flour eggs Oil

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

Put into a saucepan 1/2 cup boiling water and 1/4 cup butter or solid margarine. Heat until butter melts, then add all at once 1/2 cup flour (all-purpose or bread flour). Using a wooden spoon or wire whisk, stir hard until the dough forms a ball in the center of the pan. Remove from heat and let stand 5 minutes.

Add one egg and beat until well blended. Add second egg and again beat to blend well. The mixture should be very stiff; if it isn't let stand 10 minutes. Have a deep skillet ready with oil heated to 375 degrees. Drop mixture by spoonfuls into hot oil and fry until delicately brown. The fritters will turn over as one side browns. Size of fritter depends on what size spoon you use, but these should remain fairly small to ensure thorough cooking. Drain well on paper towels. Finish fritters accordingly: 1. Beignets: sprinkle with confectioner's sugar. Sfogliatelle: brush with honey and sprinkle with nuts. 2. Slit and fill with cream filling such as chocolate cream or vanilla sauce. 3. Place cinnamon and sugar in paper bag then shake warm fritters to coat. - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 7g Total Fat; (65% calories from fat); 2g Protein; 6g Carbohydrate; 62mg Cholesterol; 73mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : With cinnamon, sugar, honey or fill with cream filling. NOTES : These fritters flip themselves over as one side browns. Fun to watch! Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Focaccia with Parmesan Recipe By Serving Size Categories Amount -------1 1 1 1/4 2 3/4 6 1/2 4 1/2 1 1 :Jo Anne Merrill : 4 Preparation Time :2:00 : Breads With Yeast

Cheese

Measure -----------package teaspoon cups cups tablespoons teaspoon tablespoons teaspoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------yeast -- not instant sugar warm water bread flour olive oil salt grated Parmesan cheese dried rosemary -- crushed cornmeal salt -- coarse Black pepper

Dissolve the yeast and sugar in 3/4 cup warm water, about 110 degrees. Set

aside for 15 minutes until very foamy. Stir 1 cup flour into the yeast. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours. Into the yeast mixture add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2 teaspoon regular salt, Parmesan cheese and rosemary. Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a warm place until doubled in size, about 1-1/2 hours. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 inches in diameter. Place on the baking sheet. Use the tips of your fingers to make dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper. Bake in a preheated 475-degree oven for 20 minutes or until golden brown. - - - - - - - - - - - - - - - - - - Per serving: 559 Calories (kcal); 23g Total Fat; (37% calories from fat); 14g Protein; 72g Carbohydrate; 4mg Cholesterol; 898mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Delicious served with a green salad. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Foiled Fish on the Grill Recipe By Serving Size Categories Amount -------1 2 1/4 1 1 1 1/4 1/4 1 :Jo Anne Merrill : 4 Preparation Time :0:20 : Grill/Camping Recipies Ingredient -- Preparation Method -------------------------------fish fillets margarine -- not diet lemon juice chopped fresh parsley fresh dill weed salt black pepper paprika onion -- thinly sliced

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

Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil.

In a saucepan, melt margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this mixture over the fish, sprinkle with paprika, and top with the onion slices which have been separated into rings. Fold the foil around the mixture and seal using a drugstore fold or other method of sealing tightly. Leave a little space for the food to expand while cooking. Place on hot grill and grill for 5-7 minutes per side. Fish should flake easily when done. - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 7g Total Fat; (37% calories from fat); 21g Protein; 4g Carbohydrate; 49mg Cholesterol; 662mg Sodium Food Exchanges: 0 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 0 0 * Exported from MasterCook * Four Fruit Marmalade Recipe By Serving Size Categories Amount -------1 3 1 1/2 1 3 1/2 :Jo Anne Merrill : 80 Preparation Time :0:25 : Jellies and Jams Ingredient -- Preparation Method -------------------------------orange pear halves crushed pineapple chopped maraschino cherries powdered pectin sugar

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

Coarsely grate the peel from the orange, avoiding any of the white part underneath the rind. Section the orange and cut into small pieces. Combine the orange pieces, the peel, diced pears, well-drained pineapple, cherries and pectin in a large heavy pan. Bring mixture to a boil, stirring constantly. Add sugar, bring to a full rolling boil and boil for 2 minutes. Remove from heat and stir constantly for 2 more minutes. Pour into sterilized hot jars and seal. Yield: About 5-1/2 pints. Keep in cool dark place. Yield: "5 1/2 pints" - - - - - - - - - - - - - - - - - - -

Per serving: 45 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 12g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Make this pretty and easy gift for a friend. NOTES : Wash and sterilize 5 or 6 pint sized canning jars. Nutr. Assoc. : 0 0 0 4097 4434 0 * Exported from MasterCook * Fragrant Apple Butter Recipe By Serving Size Categories Amount -------3 2 3 2 :Jo Anne Merrill : 48 Preparation Time :1:40 : Healthwise

Jellies and Jams

Measure -----------pounds cups cups teaspoons

Ingredient -- Preparation Method -------------------------------apples -- quartered apple cider sugar ground cinnamon Jelly jars

Peel, core and quarter apples. Place into a large pot along with 2 cups apple cider. Simmer uncovered until apples are very soft. This should take about 1 hour. Add more cider if apples become too dry. Fit steel blade into a food processor work bowl. Place 3 cups of the apples in the bowl and process until they are pur�ed, about 30 seconds. Remove from bowl and repeat until all apples are pur�ed. Return pur�e to pot and sweeten to taste. You may not want to use the full 3 cups of sugar. Substitute part brown sugar if you wish. Stir in cinnamon. Simmer, uncovered, for 30 minutes. Apple butter should be thick and dark brown. Pour into sterilized jars. Cover tightly and store in refrigerator up to 1 month. Yield: About 6 cups. Yield: "6 cups" - - - - - - - - - - - - - - - - - - Per serving: 69 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 18g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Serving Ideas : Serve spread on toast for a breakfast treat.

NOTES : This recipe makes about 6 cups of apple butter. Use canning jars for long-term storage. Sterilize as many jars as you will be using before beginning recipe, following manufacturer's directions. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Fragrant Onion-Rye Bread Recipe By Serving Size Categories Amount -------3 2 1/2 1/4 2 2 1 1 1/4 1 2 1/2 :Jo Anne Merrill : 16 Preparation Time :2:30 : Breads With Yeast

Healthwise

Measure -----------cups cups cup packages teaspoons packet cups cup tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------all-purpose flour rye flour brown sugar yeast salt onion soup mix water milk margarine caraway seed

Stir flours together. In large bowl, combine 1-1/2 cups flour mixture, brown sugar, yeast and salt. Combine onion soup mix, water, milk, 2 tablespoons margarine and caraway seeds in saucepan. Stir and heat until warm (120-130 degrees). Gradually add liquid to combined dry ingredients, beating at medium speed; scrape bowl now and then. Add 3/4 cup flour; beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough, about 2 to 3 cups. Cover and let rise in warm place until doubled; 40-50 minutes. Stir dough down, turn into well greased 2-quart casserole, brush with melted butter or margarine. Let rise again until doubled; 20-30 minutes. Bake in preheated 350-degree oven for 50 to 60 minutes, or until done. Remove from dish and brush crust with melted margarine. Cool completely on wire rack. Yield: "1 large loaf" - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 3g Total Fat; (12% calories from fat); 5g Protein; 35g Carbohydrate; 2mg Cholesterol; 512mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Good for sandwiches, especially corned beef. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Berry and Wine Coulis Recipe By Serving Size Categories Amount -------1 2 1/2 3/4 :Jo Anne Merrill : 4 Preparation Time :0:05 : Beverages

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------strawberries orange liqueur -- * see note honey white wine -- ** see note

Rinse and hull the strawberries. Place in blender with liqueur, 1/4 cup of honey and 1/2 cup wine. Pur�e until very smooth. Check the taste and add more honey if not sweet enough or more wine if mixture is too thick. Strain to remove seeds. This is ready to serve or can be refrigerated up to 5 days. It may be frozen up to 2 months. Thaw slightly and serve as a slushy type dessert in a pretty parfait glass, or thaw completely to serve as a thick drink. - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 43g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Serving Ideas : An excellent sauce for pound cake or angel food. NOTES : * Use orange or cherry liqueur. ** Use dry or sweet wine. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fresh Lemon Squares Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 16 Preparation Time :0:45 : Desserts Ingredient -- Preparation Method -------------------------------CRUST

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

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

cup cup tablespoons tablespoons

cake flour -- sifted powdered sugar cream cheese vegetable oil FILLING egg whites sugar grated lemon zest all-purpose flour baking powder salt fresh lemon juice Powdered sugar

cup tablespoons tablespoons teaspoon teaspoon cup

CRUST: Preheat oven to 350 degrees. Coat an 8-inch square baking pan with non-stick cooking spray and set aside. In a large bowl, stir together cake flour and powdered sugar. Using a pastry blender cut cream cheese into the flour mixture until crumbly. Gradually add oil, stirring with a fork. Toss until evenly moistened. (The mixture will be crumbly.) Press into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until golden colored. FILLING: In a mixing bowl, beat egg whites, sugar and lemon zest together with an electric mixer until smooth. In a small bowl, stir together all-purpose flour, baking powder and salt. Add to the egg-white mixture and beat until blended. Mix in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden brown and set. Let cool in the pan on a rack. Spray a sharp knife with non-stick cooking spray and cut into squares. Dust with sifted powdered sugar. Yield: About 16 squares. Yield: "16 squares" - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 4g Total Fat; (30% calories from fat); 2g Protein; 18g Carbohydrate; 4mg Cholesterol; 70mg Sodium Food Exchanges: 1/2 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 0 802 0 0 0 0 0 * Exported from MasterCook * Fresh Marinated Vegetables Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 6 Preparation Time :2:00 : Salads

Vegetables

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

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

4 2/3 1/3 1/4 1/2 3 1/4 1/8

cups cup cup cup cup teaspoon teaspoon cup

1

mixed vegetables -- * see note olive oil white wine white wine vinegar chopped onions garlic cloves -- minced thyme cayenne pepper Black pepper -- to taste fresh parsley -- finely chopped

Combine all ingredients except 1/2 cup parsley in a large, heavy pot. Add enough water to cover vegetables. Cover tightly and cook over medium heat until vegetables are just tender but still crisp. This will take 10-12 minutes. Remove from heat, remove cover, and let vegetables cool in the pot. When cool, transfer to serving dish. Cover; chill to allow flavors to blend. Bring to room temperature to serve; top with remaining parsley. - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 25g Total Fat; (75% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 373mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Great with cold roast beef or poultry. NOTES : * You will need a total of 4 cups fresh vegetables cut into bite-sized pieces. Some good choices are: green beans, broccoli flowerettes, cauliflower, red and green bell peppers, whole baby carrots, zucchini and hearts of celery. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Mushroom Soup Recipe By Serving Size Categories Amount -------6 1 1 3 4 1 1/2 2 :Jo Anne Merrill : 6 Preparation Time :0:20 : Soups Ingredient -- Preparation Method -------------------------------margarine -- not diet onion -- finely chopped chopped mushrooms all-purpose flour beef stock -- and/or chicken White pepper -- to taste ground nutmeg heavy cream parsley

Measure -----------tablespoons pound tablespoons cups Dash cups tablespoons

Melt margarine in large heavy saucepan. Add finely chopped onion and cook

over moderate heat until onion is translucent. Add chopped (not sliced) mushrooms and cook 5 minutes, stirring occasionally. Blend in flour until vegetables are well-coated. Add stock or broth slowly; stir constantly. Bring to a boil, reduce heat, and simmer for 5 minutes. Add white pepper and nutmeg. Remove from heat and stir in the cream. Place in serving bowls and garnish with fresh herbs. - - - - - - - - - - - - - - - - - - Per serving: 362 Calories (kcal); 34g Total Fat; (83% calories from fat); 4g Protein; 10g Carbohydrate; 82mg Cholesterol; 1576mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates NOTES : * Use Italian parsley, basil, dill or your choice of herbs. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Peach Crumble Recipe By Serving Size Categories Amount -------3 1/3 1/4 1 3 2 :Jo Anne Merrill : 8 Preparation Time :0:50 : Fruits

Pies

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar ground cinnamon orange peel -- * see note peach slices TOPPING margarine -- not diet rolled oats -- not instant brown sugar -- packed all-purpose flour ground cinnamon (9-inch) pie crust

1

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

Preheat oven to 375 degrees. In a mixing bowl, combine flour, sugar, cinnamon, orange peel; stir in peaches and toss to coat well. Place mixture into unbaked pie shell. In a small bowl, combine all topping ingredients and cut in margarine with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over top of fruit in pie shell. Place a baking sheet or heavy foil (shiny shine up) on oven rack; set pie

atop the sheet or foil. Bake for about 40 minutes or until golden brown. - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 9g Total Fat; (31% calories from fat); 3g Protein; 43g Carbohydrate; 0mg Cholesterol; 183mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates Serving Ideas : Serve warm or cold. Great when served warm with ice cream. NOTES : * Grate orange peel in long thin strips, being very careful not to get any of the white pith just underneath the orange part of the peel. Use about 2 tablespoons for this recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2009 * Exported from MasterCook * Fresh Strawberry Pie Recipe By Serving Size Categories Amount -------1 3 1 3 1 :Jo Anne Merrill : 8 Preparation Time :0:30 : Fruits

Pies

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

Ingredient -- Preparation Method -------------------------------(9-inch) pie crust -- baked strawberries sugar cornstarch margarine -- not diet Whipped cream

Wash and drain strawberries very well. Remove caps only after washing. Place 2/3 of the strawberries in a baked pie shell. Arrange decoratively. Crush the remaining 1 pint of strawberries; add sugar, cornstarch, margarine, and 1/2 cup water in a saucepan. Cook the mixture until thick, stirring often. Pour over whole berries in pie shell. Let cool a few minutes, then refrigerate. Serve with whipped cream. - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 8g Total Fat; (27% calories from fat); 2g Protein; 46g Carbohydrate; 0mg Cholesterol; 164mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 2009 0 0 0 0 0 * Exported from MasterCook *

Fresh Strawberry-Rhubarb Pie Recipe By Serving Size Categories Amount -------2 1 1 1/4 3 1/4 3 1 :Jo Anne Merrill : 6 Preparation Time :1:25 : Fruits

Pies

Measure -----------cups pint cups tablespoons teaspoon tablespoons batch

Ingredient -- Preparation Method -------------------------------diced rhubarb strawberries sugar tapioca -- quick-cooking salt margarine pie dough, enough for 9" double pie crust

Wash rhubarb, cut away any tough parts and chop into small pieces. Slice the strawberries and add to rhubarb. Mix the remaining ingredients and add to fruit. Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries. Pour mixture into 9-inch pie crust, dot with margarine and cover with second crust. Cut slits in top crust. Bake in preheated 375-degree oven for 50-55 minutes. Cover pie with aluminum foil tented over it during first 30 minutes, removing to allow crust to brown during the last part of baking. About 10 minutes before done, brush on warm milk and sprinkle top crust lightly with sugar if desired. - - - - - - - - - - - - - - - - - - Per serving: 386 Calories (kcal); 14g Total Fat; (31% calories from fat); 3g Protein; 65g Carbohydrate; 0mg Cholesterol; 352mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2009 * Exported from MasterCook * Fried Fish in Spicy Sauce Recipe By Serving Size Categories Amount -------1/4 1 1/2 3/4 2 :Jo Anne Merrill : 8 Preparation Time :0:25 : Sauces/Marinades

Seafood

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

Ingredient -- Preparation Method -------------------------------olive oil fish fillets water carrots -- thin sliced

2 1 1 1

small tablespoon teaspoon teaspoon cup teaspoons

1/2 1/4 1/3

2

onions -- sliced green pepper -- cut in rings garlic clove -- minced packed brown sugar salt ground ginger cider vinegar cornstarch

Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in skillet over medium heat. Add fish and cook until fish flakes easily with fork; turning carefully. Will take 8-10 minutes. Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling. Cover, reduce heat and cook for about 5 minutes. Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil 1 minute, then pour over fish. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 7g Total Fat; (41% calories from fat); 16g Protein; 8g Carbohydrate; 37mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 620 0 0 0 0 0 * Exported from MasterCook * Fried Rice with Eggs Recipe By Serving Size Categories Amount -------2 4 2 2 1 2 5 1 3 :Jo Anne Merrill : 4 Preparation Time :0:20 : Brunch

Rice Dishes

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

Ingredient -- Preparation Method -------------------------------cooked rice green onions -- chopped with tops bell peppers peanut oil sliced mushrooms low sodium soy sauce water chestnuts, canned -- * see note pork -- cooked and cubed eggs

Heat the oil in skillet; add onions, green peppers and mushrooms. Saut� until tender. Stir in the cooked rice, sliced water chestnuts and soy sauce. Lower heat and cook 7-10 minutes, stirring frequently. Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes. Add the cubed pork or other meat; heat for about 1 minute more. Serve

while warm. - - - - - - - - - - - - - - - - - - Per serving: 390 Calories (kcal); 20g Total Fat; (46% calories from fat); 18g Protein; 34g Carbohydrate; 179mg Cholesterol; 380mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : An excellent dish for brunch. NOTES : * 1 small can, sizes vary ** Add cooked chicken or beef instead of pork if preferred. Use up to 2 cups. Nutr. Assoc. : 0 0 0 0 0 0 1586 0 0 * Exported from MasterCook * Frijoles Negros a la Oaxaca (Black Beans) Recipe By Serving Size Categories Amount -------2 12 2 1 1 1/2 1 1/4 1 1/2 :Jo Anne Merrill : 12 Preparation Time :10:00 : Healthwise Vegetables

Pork

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

Ingredient -- Preparation Method -------------------------------black beans -- * see note water garlic cloves -- chopped onion -- chopped cumin seed salt black pepper ham hocks -- ** see note

Pick over beans, wash thoroughly and drain. Place in very large casserole. Cover with the water; add garlic, cumin, onion, salt, pepper and ham hocks. Cover tightly and bake at 275 degrees for about 10 hours, or until beans are tender. Check and stir a few times, keeping beans from drying out. Skim off fat before serving. Season to taste.

Description: "A popular, delicious dish native to Oaxaca, Mexico." - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 12g Total Fat; (25% calories from fat); 29g Protein; 48g Carbohydrate; 60mg Cholesterol; 225mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : This dish takes about 10 hours to prepare, so plan ahead.

* Dried pinto beans can be used, but the recipe will lose its authenticity. ** Use about 1-2 pounds of meaty ham hocks. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frozen Chocolate Mousse Recipe By Serving Size Categories Amount -------1 2 3/4 1 1 1 :Jo Anne Merrill : 6 Preparation Time :3:00 : Chocolate

Frozen Dishes

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

Ingredient -- Preparation Method -------------------------------milk unsweetened chocolate sugar gelatin vanilla extract heavy cream -- whipped

In top of double boiler or over low heat cook the milk, chocolate, sugar, and gelatin. Stir frequently. When chocolate is melted and all is combined, beat with whisk until smooth and well blended. Chill until thick, then add vanilla and beat until light. Whip the cream until soft peaks form, then fold gently into chocolate mixture. Place in shallow pan and freeze until firm. Yield: 1 quart. Will serve 4-8 people. Yield: "1 quart" - - - - - - - - - - - - - - - - - - Per serving: 447 Calories (kcal); 36g Total Fat; (69% calories from fat); 4g Protein; 32g Carbohydrate; 114mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Frozen Custard for Hand-Crank Freezer Recipe By :Jo Anne Merrill

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

: 8 Preparation Time :0:15 : Frozen Dishes Ingredient -- Preparation Method -------------------------------milk sugar eggs vanilla extract light cream -- *see note

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

Combine milk and sugar in a microwave-safe bowl. Microwave for 3 minutes on high or until hot. Beat eggs, adding a bit of the hot milk mixture. Combine rest of hot milk mixture with the eggs. Beat with a rotary beater until blended well. Microwave for 5 minutes at medium temperature. Beat WELL and continue cooking for 5-6 minutes longer, or until it comes to a boil and thickens. Then beat lightly. Cool COMPLETELY and add vanilla. Prepare ice cream freezer according to manufacturer's directions. Pour the cooked custard AND 2 cups light cream into freezer and freeze as directed. - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 15g Total Fat; (53% calories from fat); 5g Protein; 24g Carbohydrate; 95mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : This ice cream is safe because the egg yolks are cooked for this recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Add this just before pouring into freezer. * You can substitute evaporated milk for part or all of the light cream. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Frozen Fruit Bars Recipe By Serving Size Categories Amount -------2/3 10 :Jo Anne Merrill : 8 Preparation Time :0:20 : Frozen Dishes

Fruits

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

Ingredient -- Preparation Method -------------------------------graham cracker crumbs gingersnap cookies

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

tablespoons cup cup tablespoon cup ounces

margarine -- melted nonfat dry milk orange juice egg white lemon juice sugar crushed pineapple -- drained

Place the canned pineapple into a sieve over a bowl to drain thoroughly. In a small bowl, combine the graham cracker crumbs and melted margarine; blend well. Press the mixture firmly into an 8-inch square freezer safe dish. In a separate bowl, combine the milk powder, orange juice, lemon juice and egg white. Using a mixer, beat at high speed for about 3 minutes. Add the sugar and continue beating for 3 minutes more. Gently fold in the drained pineapple. Spoon the mixture into the graham cracker crust. Sprinkle the gingersnap crumbs in a decorative pattern; a circle looks especially festive. Cover with foil or plastic wrap; freeze for at least 8 hours. Let stand a few minutes before cutting into serving size portions. Good to make ahead for a cool summer treat. If desired, decorate the top with bits of candied fruit in a decorative pattern, pressing down slightly, then sprinkle the gingersnap crumbs along the outer edge in a circle before freezing. - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 5g Total Fat; (26% calories from fat); 4g Protein; 29g Carbohydrate; 1mg Cholesterol; 189mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Serving Ideas : Keep in freezer for a quick, delicious treat on hot days. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frozen Lemon Mousse Recipe By Serving Size Categories Amount -------1 1 1/4 :Jo Anne Merrill : 10 Preparation Time :0:30 : Desserts

Frozen Dishes

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

Ingredient -- Preparation Method -------------------------------evaporated milk sugar lemon juice

1 1/2

cups

graham cracker crumbs

Pour milk into stainless steel mixing bowl and freeze until ice crystals form around edges (it's very important that the milk is cold enough for the crystals to form). Whip milk until very stiff. Beat in sugar and lemon juice gradually. Line two 10-inch cake pans with half the crumbs. Pour in lemon mixture and top with remaining crumbs. Freeze for several hours. - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 3g Total Fat; (16% calories from fat); 3g Protein; 33g Carbohydrate; 7mg Cholesterol; 103mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Frozen Pineapple-Almond Salad Recipe By Serving Size Categories Amount -------1/2 1 1/2 1/2 1/2 24 8 1/4 1 :Jo Anne Merrill : 8 Preparation Time :4:00 : Frozen Dishes

Salads

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

Ingredient -- Preparation Method -------------------------------blanched almonds crushed pineapple -- drained maraschino cherries -- drained chopped dates marshmallows cream cheese -- softened mayonnaise whipping cream

Coarsely chop almonds, set aside. Drain pineapple and reserve syrup. Cut drained cherries into quarters and set aside. Cut dates (about 3 ounces) into slivers and set aside. Cut marshmallows into eighths and set aside. Combine in bowl 3 tablespoons of pineapple syrup and the softened cream cheese. Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently fold in pineapple, cherries, dates, almonds and marshmallows. Chill bowl and beaters then whip the cream until it piles softly. Gently fold the cream into the fruit mixture.

Turn into mold and freeze until firm, about 3-4 hours. - - - - - - - - - - - - - - - - - - Per serving: 450 Calories (kcal); 32g Total Fat; (60% calories from fat); 5g Protein; 41g Carbohydrate; 74mg Cholesterol; 153mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Buy blanched, toasted salted almonds or blanch your own by dropping 1/2 cup almonds into boiling water. Turn off heat and let almonds stay in water only one minute. Remove to paper towels to drain thoroughly. With fingers, rub almonds until peel comes off. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit and Sour Cream Coleslaw Recipe By Serving Size Categories Amount -------4 2 1 1/2 1/2 1 4 1 1/2 :Jo Anne Merrill : 8 Preparation Time :0:15 : Fruits

Salads

Measure -----------cups can cup cup cup cup teaspoons teaspoon Dash Dash Dash

Ingredient -- Preparation Method -------------------------------shredded cabbage apples -- sliced thinly pineapple chunks in juice -- drained green grapes red grapes DRESSING mayonnaise sour cream lemon juice sugar -- to taste salt pepper ground cinnamon -- to taste

Shred cabbage very fine, place into covered bowl or plastic bag and chill. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon. Chill. Drain pineapple very well, wash grapes and add to pineapple; chill. Just before serving, wash, core and slice apples into thin slices, then in half again. Mix apples along with grapes and pineapple into cabbage. Toss to blend well. Add dressing and toss to coat. Don't add dressing all at once in case you don't need it all. This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.

- - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 27g Total Fat; (77% calories from fat); 2g Protein; 16g Carbohydrate; 16mg Cholesterol; 171mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : For more traditional coleslaw, omit grapes and pineapple; add 2 teaspoons celery seed. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit and Vegetable Fritters Recipe By Serving Size Categories Amount -------1 1 1/4 2 2 2/3 1 1/2 :Jo Anne Merrill : 0 Preparation Time :0:40 : Fruits

Vegetables

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

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder salt eggs sugar -- * see note milk salad oil lemon juice Mixed fruit Mixed vegetables

Sift flour, baking powder and salt together. Beat the eggs until light and fluffy. Add sugar, milk, oil and dash of lemon juice; add flour mixture and stir only long enough to dampen. Add a dash of cinnamon to the flour when making fruit fritters. Prepare fritters. FRUIT: Apples: Peel, core and cut in 1/2-inch slices. Bananas: Cut into chunks and sprinkle with lemon juice and sugar. Use canned peaches, pineapple etc. by draining; sprinkle very lightly with flour before dipping into batter. VEGETABLES: Cut into equal-sized pieces to keep frying time approximately the same. Heat oil in deep skillet or container until about 370 degrees. Cook fritters until delicately brown, then drain on paper towels. Exact times will vary. Test one piece of fruit or vegetable to get an idea of how long to cook. If batter does not cling well enough, add a bit more flour. A very important point to remember is to have the oil hot enough and keep it at the same temperature throughout cooking.

- - - - - - - - - - - - - - - - - - Per serving: 762 Calories (kcal); 20g Total Fat; (23% calories from fat); 29g Protein; 114g Carbohydrate; 396mg Cholesterol; 1214mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : * If you are preparing vegetable fritters, omit the sugar. For a thinner coating, add more milk and omit baking powder. For a fluffier coating, beat egg whites separately and add to batter last. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Tart with Brown Rice Crust Recipe By Serving Size Categories Amount -------3 1/4 2 1 16 1/2 1/2 2 1/2 :Jo Anne Merrill : 8 Preparation Time :0:30 : Desserts

Fruits

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

Ingredient -- Preparation Method -------------------------------cooked long-grain brown rice -- not instant sugar egg whites -- beaten cinnamon light cream cheese powdered sugar light sour cream vanilla apple jelly Sliced fresh fruit

To prepare crust, combine cooked rice, 1/4 cup sugar, beaten egg whites and cinnamon. Press into an 8-inch springform pan. Bake at 350 degrees for 10 minutes. Cool to room temperature. FILLING: Combine cream cheese and sour cream in a medium bowl; beat until light and fluffy. Add 1/2 cup powdered sugar and vanilla. Blend. Spread over cooled rice crust. Refrigerate until cream mixture has set. Remove spring mold pan sides before decorating. TOPPING: In a decorative pattern, perhaps in circular design, arrange sliced fresh fruit on top of cooled mixture. Use kiwis, strawberries, blueberries, sliced bananas dipped in lemon juice, fresh peaches, and raspberries, or your choice of fruit. Heat apple jelly until dissolved. Brush on top of fruit. Description: "Beautiful dessert when a variety of fresh fruits are available."

- - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 11g Total Fat; (29% calories from fat); 9g Protein; 49g Carbohydrate; 33mg Cholesterol; 347mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates Serving Ideas : A light, elegant dessert for luncheon and club dates. NOTES : Try using exotic fruits with this recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 766 0 * Exported from MasterCook * Fruit-Nut Balls with Liqueur Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 2 1/2 1/3 1 1 :Jo Anne Merrill : 100 Preparation Time :0:20 : Holiday

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------chopped dates seedless raisins dried apricots chopped black walnuts graham cracker crumbs Southern Comfort honey grated orange peel salt dried coconut

Put fruit, nuts and graham cracker crumbs through food processor or food chopper using the finest blade. Mix together the honey, liqueur, orange peel and salt; add to fruit mixture. Mix well with hands and shape into marble-sized balls. Roll in the coconut. Store in tightly covered container. Need not be refrigerated but store in a container with a tight-fitting lid. - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 1g Total Fat; (28% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Prepare few days before Christmas holidays. NOTES : These should be allowed to age for a few days before serving. Nutr. Assoc. : 0 0 0 20187 0 0 0 0 0 0

* Exported from MasterCook * Garlic and Onion Tomato Sauce Recipe By Serving Size Categories Amount -------28 1/2 1 1 1 4 :Jo Anne Merrill : 2 Preparation Time :0:25 : Sauces/Marinades

Vegetables

Measure -----------ounces teaspoon teaspoon small teaspoons

Ingredient -- Preparation Method -------------------------------plum tomatoes -- pur�ed ground thyme fresh basil -- minced garlic clove -- minced onion Black pepper -- to taste olive oil

Chop onion; peel garlic and mince. In heavy skillet, place the olive oil and heat over medium heat. Add onion and garlic; stir occasionally and cook for 5-6 minutes until onion is tender. Drain tomatoes through a sieve placed over a bowl. Add thyme, basil and tomatoes to skillet. Use large spoon to crush tomatoes. Scrape the pur�e from the sieve and add to the skillet. Do not use the remaining tomato juice for this recipe. Bring the mixture to a simmer over medium heat, stirring often. Continue to crush tomatoes with wooden spoon. Simmer for about 10-15 minutes; sauce will thicken. Remove from heat, add fresh ground black pepper to taste, salt also if you wish. Serve this sauce with scrambled eggs, baked souffl�s, and pasta, or refrigerate and use as needed by reheating slowly. Use in recipes for cooked dried beans and in crockpot recipes using meats, chicken or pasta. Yield: about 2 cup Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 10g Total Fat; (47% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve this on or with a variety of dishes. See directions. NOTES : * Use plum tomatoes canned in tomato pur�e if available. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Lover's Eggplant

Recipe By Serving Size Categories Amount -------2 10 1/2 1/2 1 1/2 1

:Jo Anne Merrill : 8 Preparation Time :0:45 : Healthwise

Vegetables

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

Ingredient -- Preparation Method -------------------------------eggplants garlic all-purpose flour buttermilk baking mix oregano black pepper egg Olive oil Salad oil

Cut eggplant into 1/2-inch slices. Place in single layer on paper towels. Sprinkle with salt and set aside for 30 minutes. Using garlic press, press 6 garlic cloves and place into mixing bowl. Add flour, biscuit mix, oregano, pepper, slightly beaten egg and enough water to make batter the consistency of pancake batter. Pour half olive oil and half salad oil to a depth of 1/4 inch in a skillet over medium heat. Crush four garlic cloves with flat edge of knife; add to oil and saut� until lightly browned. Press the cloves against sides of pan just before removing to release more of the garlic flavor. Coat each eggplant slice with batter; fry, being careful not to brown too fast. (Do not burn.) Serve immediately. Description: "If you like garlic, you will like this dish. Lots of garlic and herbed batter make this eggplant recipe different and delicious." - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 2g Total Fat; (15% calories from fat); 3g Protein; 19g Carbohydrate; 23mg Cholesterol; 99mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gazpacho (Salad Soup) Recipe By Serving Size Categories Amount :Jo Anne Merrill : 8 Preparation Time :3:00 : Soups

Vegetables

Measure

Ingredient -- Preparation Method

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

-----------cloves

cup cup pounds cup cup teaspoon tablespoons cups cup

1/2

-------------------------------garlic white bread slices cucumber -- sliced green bell pepper water olive oil tomatoes chopped onions chopped pimientos salt Black pepper -- to taste wine vinegar vegetable stock, condensed -- * see note fresh herbs -- ** see note

Crush garlic in bowl and add bread which has been torn into small pieces. This helps give the soup consistency. Add sliced cucumber, diced green pepper, water and olive oil. Allow this mixture to marinate for several hours. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture. Blend in blender or food processor until the texture you prefer. Chill thoroughly. Just before serving, mix in vinegar, cold stock and herbs. For added color, flavor and texture, garnish with garlic croutons, watercress or lime slices. - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 9g Total Fat; (44% calories from fat); 4g Protein; 21g Carbohydrate; 1mg Cholesterol; 927mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : * Use low-sodium chicken stock or broth if vegetable stock is not available. ** For herbs, use your choice of chives, parsley, basil, or tarragon. All ingredients should be as fresh as possible. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Georgia Peach Cooler Recipe By Serving Size Categories Amount -------1 1 1 :Jo Anne Merrill : 1 Preparation Time :0:05 : Beverages

Fruits

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

Ingredient -- Preparation Method -------------------------------peach honey milk -- chilled

1/2

banana

Use a food processor or blender for this recipe. Fit steel blade in processor work bowl. Combine all ingredients and process only 8-10 seconds. For blender preparation, cut peach into 3-4 pieces, add other ingredients and whirl until smooth. Serve immediately in tall glass.

- - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 9g Total Fat; (23% calories from fat); 9g Protein; 54g Carbohydrate; 33mg Cholesterol; 121mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Serving Ideas : A refreshing cold beverage. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * German Chocolate Pie Recipe By Serving Size Categories Amount -------1 4 1/4 1 3 1 3 :Jo Anne Merrill : 10 Preparation Time :1:00 : Chocolate

Pies

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

Ingredient -- Preparation Method -------------------------------(9-inch) pie crust sweet chocolate squares -- chopped margarine vanilla extract eggs coconut-pecan frosting, ready-to-spread all-purpose flour Whipped cream -- for garnish

Have ready the 9-inch unbaked pie crust. In small saucepan over low heat, melt chocolate and margarine. Stir constantly until smooth. Remove from heat and stir in vanilla. In small bowl, beat eggs until well blended. Add frosting and flour; blend well. Stir in chocolate mixture. Pour into pie crust. Bake at 350 degrees for 45-55 minutes, or until knife inserted near edge comes out clean. (Filling will rise during baking.) Cool completely and garnish with whipped cream if desired. Store in refrigerator. Description:

"Easy to prepare, delicious dessert." - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 15g Total Fat; (61% calories from fat); 3g Protein; 17g Carbohydrate; 56mg Cholesterol; 190mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 2009 0 0 0 0 2738 0 0 * Exported from MasterCook * Giant Cheese Rolls (Ensaimada) Recipe By Serving Size Categories Amount -------1 1/4 4 1 1/2 3/4 3/4 6 1/2 2 1/4 :Jo Anne Merrill : 12 Preparation Time :2:00 : Breads With Yeast Ethinic

Cheese

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

Ingredient -- Preparation Method -------------------------------yeast -- not instant warm water all-purpose flour baking powder salt sugar margarine egg yolks evaporated milk shredded sharp Cheddar cheese Additional margarine or sugar, if needed

Dissolve the yeast in the 1/4 cup warm water. Sift flour, baking powder and salt together. Best if sifted twice. Into the yeast mixture stir 1/4 cup sugar and 1/2 cup flour mixture. Cover and let rise in warm place for about 20 minutes, until doubled in size. Cream margarine; add remaining sugar gradually until well mixed. Add egg yolks one at a time, beating very well after each one. Beat in the remaining flour, alternating with the evaporated milk. Stir in the yeast mixture and beat until smooth. Turn the dough onto a lightly floured surface and divide into 12 parts. Roll each part into an 8-inch circle. Sprinkle 2 tablespoons of the cheese onto each circle. Roll circles like a jelly roll and coil into crescent shape. Place on ungreased baking sheets. Cover and let rise in warm place until doubled in size, about 1 to 1-1/2 hours. Preheat the oven to 400 degrees and bake the rolls for 15 to 20 minutes or until golden brown.

Remove from oven and immediately brush with some melted margarine, a sprinkling of sugar and remaining cheese. Serve while warm. Yields 12 large rolls. If making smaller ones, adjust cooking time accordingly. Yield: "12 large rolls" - - - - - - - - - - - - - - - - - - Per serving: 433 Calories (kcal); 22g Total Fat; (46% calories from fat); 12g Protein; 46g Carbohydrate; 132mg Cholesterol; 492mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates NOTES : A different, delicious blending of cheese and sugar in these large yeast rolls. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingersnap-Rum Baked Pears Recipe By Serving Size Categories Amount -------1 2 2 4 4 1/2 :Jo Anne Merrill : 4 Preparation Time :0:25 : Desserts Recipes with Alcohol

Fruits

Measure -----------cup tablespoon teaspoons teaspoons large scoops

Ingredient -- Preparation Method -------------------------------Gingersnap cookies -- crushed pecan halves margarine rum orange juice D'anjou pears vanilla ice cream

Use enough gingersnaps to equal about 1/2 to 3/4 cup crumbs. Crush gingersnaps in blender or food processor. Add half the pecans and pulse just to chop. Toast the remaining pecans (or use untoasted ) as garnish. Add 1 teaspoon margarine (melted), 1 teaspoon rum, and 1 teaspoon orange juice. Pulse 1-2 times only. Wash pears, peel, halve, and core. Place in shallow baking dish, cut side up. Place the crumb mixture into each pear cavity, dividing equally. Dot with remaining margarine. Drizzle the remaining rum and orange juice over the filling in pears. Pour hot water to a depth of about 1/4 inch in baking dish. Place dish in preheated 350-degree oven and bake for 20 minutes or until golden brown. Remove from dish with slotted spoon and place 2 halves on each serving plate. Garnish with remaining pecan halves. Serve with a scoop of vanilla ice cream on each plate. Garnish with a few perfect raspberries if desired.

- - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 20g Total Fat; (48% calories from fat); 4g Protein; 43g Carbohydrate; 29mg Cholesterol; 86mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 Fat; 1 Other Carbohydrates NOTES : Very fancy but quick and easy to prepare. Use only firm-fleshed ripe pears such as Anjou or Comice. Nutr. Assoc. : 0 0 0 0 0 1082 0 * Exported from MasterCook * Glazed Apples with Cream Sauce Recipe By Serving Size Categories Amount -------6 6 3/4 1 2 2 1/4 1 2 :Jo Anne Merrill : 4 Preparation Time :0:35 : Fruits

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------butter or margarine apples -- *see note packed brown sugar lemon -- juice only applejack -- or Calvados ground cinnamon ground nutmeg CREAM SAUCE heavy cream powdered sugar ground nutmeg

1/4

Use medium to large-sized apples. Choose apples that are good for baking. Peel, core and thinly slice. Melt butter or margarine in heavy skillet. Add remaining ingredients and cook over medium heat for about 25-30 minutes. Turn often. Apples should be caramelized and tender. Serve warm with Cream Sauce. CREAM SAUCE: Whip 1 cup heavy cream only until soft peaks form. Fold in confectioner's sugar and grated nutmeg. - - - - - - - - - - - - - - - - - - Per serving: 676 Calories (kcal); 40g Total Fat; (52% calories from fat); 2g Protein; 80g Carbohydrate; 128mg Cholesterol; 215mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 8 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Glazed Roast Chicken Recipe By Serving Size Categories Amount -------1 1 2 2 1 1 :Jo Anne Merrill : 4 Preparation Time :1:40 : Poultry Ingredient -- Preparation Method -------------------------------chicken lemon margarine garlic cloves -- minced Apple Ginger Mixed Chutney apple -- optional onion -- optional

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

Remove giblets from inside roasting chicken and reserve for other uses. Wash and pat dry chicken. Place an apple and an onion (quartered) inside chicken if you prefer. Tie wings and legs in place with twine or unwaxed dental floss. Place chicken on rack in a roasting pan. Rub the skin with a lemon half and then brush with melted margarine. Unsalted butter is best if you prefer. Combine 1/2 cup chutney and garlic in a small bowl. Brush chicken with this mixture. Roast in 375-degree oven for 70-80 minutes. Baste the chicken frequently with the chutney and juices in the pan. Meat thermometer should register 190 degrees when done. Leg will move easily and feel very soft when pressed. Serve roast chicken warm or at room temperature. Delicious as leftovers for sandwiches. Substitute turkey breast for the chicken if preferred. - - - - - - - - - - - - - - - - - - Per serving: 2167 Calories (kcal); 67g Total Fat; (26% calories from fat); 70g Protein; 346g Carbohydrate; 340mg Cholesterol; 430mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 7 Fruit; 7 1/2 Fat; 15 Other Carbohydrates Serving Ideas : Serve warm or in sandwiches. NOTES : * See recipe for Apple-Ginger Mixed Chutney in this cookbook under the category "Fruits." The chutney gives the chicken a beautiful color and flavor. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Ginger Mixed Chutney

Recipe By Serving Size Categories

:Jo Anne Merrill : 96 Preparation Time :0:45 : Canning Recipies Healthwise

Fruits Vegetables

Amount -------10 4 2 5 1/2 3 4 1 1/2 1

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

cup cups cups cups teaspoon

Ingredient -- Preparation Method -------------------------------diced tart apples lemons -- chopped, with peel onions -- chopped garlic cloves -- chopped ginger -- minced cider vinegar packed brown sugar seedless raisins cayenne pepper

Peel, core and dice apples. Chop and remove seeds from lemons, but do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root. Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool and store in refrigerator.

Yield: "6 pints" - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with meat, poultry and cheese, or use in a sandwich. NOTES : Make this for giving to your friends at holidays; can be kept for up to six weeks in the refrigerator. You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning. Nutr. Assoc. : 26658 0 0 0 0 0 0 0 0 * Exported from MasterCook * Go with Everything Sauce for Grilling Recipe By Serving Size Categories :Jo Anne Merrill : 8 Preparation Time :0:15 : Grill/Camping Recipies

Sauces/Marinades

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

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

Ingredient -- Preparation Method -------------------------------ketchup powdered sugar Worcestershire sauce Tabasco sauce -- * see note molasses garlic salt Liquid Barbecue Smoke� -- ** see note

Mix all ingredients in a saucepan. Cook and stir over medium heat until boiling. Keep warm on low heat until ready to serve. Pour over grilled meat or poultry.

- - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 39g Carbohydrate; trace Cholesterol; 802mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Delicious on grilled chicken, ribs, beef, or pork. NOTES : * Use more Tabasco sauce if you like it hotter. ** Liquid Smoke is optional. Nutr. Assoc. : 0 0 0 0 0 0 3962 * Exported from MasterCook * Golden Glow Salad Recipe By Serving Size Categories Amount -------3 3/4 1 1 1/2 1 1/3 :Jo Anne Merrill : 8 Preparation Time :4:00 : Salads Ingredient -- Preparation Method -------------------------------lemon gelatin salt cayenne pepper vinegar crushed pineapple -- drained shredded carrots chopped pecans Lettuce

Measure -----------ounces teaspoon Dash tablespoon cups cup cup

Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water, salt, cayenne and a scant tablespoon of vinegar. Refrigerate until partially set. Add crushed pineapple which has been well drained, grated carrots and chopped pecans. Blend well.

Refrigerate at least 3 hours until firmly set. Cut into squares and serve on lettuce leaves. - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 3g Total Fat; (26% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 233mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : A tangy salad to serve with roast turkey or chicken. NOTES : This is a recipe from Helen Jolly. She says this salad has a wonderfully different tang to it. Nutr. Assoc. : 3898 0 0 0 0 0 0 0 * Exported from MasterCook * Graham Cracker Cake Recipe By Serving Size Categories Amount -------2 1 1 3 2 1 1/4 1 1 1/2 1 :Jo Anne Merrill : 12 Preparation Time :0:35 : Cakes Ingredient -- Preparation Method -------------------------------graham cracker crumbs sugar margarine -- not diet eggs -- separated baking powder all-purpose flour salt milk vanilla extract grated lemon peel chopped nuts

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

In a large mixing bowl, cream butter and sugar; add egg yolks and beat until light and fluffy. Mix cracker crumbs with sifted flour, salt and baking powder. Add to the sugar mixture alternating with the milk, vanilla and lemon peel. Beat egg whites until stiff and fold into the batter along with the chopped nuts. Grease and flour bottoms of a 9 � 13 � 2-inch pan or two 8-inch cake pans. Pour batter into pan and bake in preheated 350-degree oven for 30 minutes or until done. Frost this as you prefer. A good choice would be a cream frosting made of powdered sugar, milk, and lemon extract. - - - - - - - - - - - - - - - - - - Per serving: 400 Calories (kcal); 25g Total Fat; (55% calories from fat); 6g

Protein; 39g Carbohydrate; 50mg Cholesterol; 414mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates NOTES : A creation of Helen Jolly of Kenosha, Wisconsin. She says this is from a very old recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grandmother's Tomato Chutney Recipe By Serving Size Categories Amount -------20 8 3 2 1 1 2 1/2 1 2 2 1 3 1/2 :Lillian Childers : 0 Preparation Time :3:00 : Canning Recipies

Healthwise

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

Ingredient -- Preparation Method -------------------------------tomatoes apples onions bell peppers -- red or green hot chili pepper seedless raisins packed brown sugar garlic clove -- crushed ground ginger ground cinnamon salt vinegar

Scald tomatoes in boiling water, cool and peel. Pare apples, peel onions, core peppers; chop all in fairly large pieces. Combine all ingredients in HEAVY covered kettle or pan and simmer for about 2 hours or until mixture is thick. Stir often to prevent sticking. Pour while boiling hot into hot, sterile jars. See manufacturer's directions for how to sterilize canning jars. Leave 1/4-inch of head space. Process for 10 minutes in boiling water bath. - - - - - - - - - - - - - - - - - - Per serving: 4025 Calories (kcal); 14g Total Fat; (2% calories from fat); 35g Protein; 1037g Carbohydrate; 0mg Cholesterol; 2614mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 30 1/2 Vegetable; 18 1/2 Fruit; 0 Fat; 39 Other Carbohydrates Serving Ideas : A wonderful recipe to make for gift-giving NOTES : This recipe is handed down to me by my mother, Lillian Childers of Mississippi. This recipe is to be processed in a boiling water bath.

Instructions for how to do this are with the recipe for "Tomato Jam," which is in this cookbook. Nutr. Assoc. : 0 0 0 0 3714 0 0 0 0 0 0 0 * Exported from MasterCook * Granny Smith Sour Cream Omelet Recipe By Serving Size Categories Amount -------5 2 1/2 2 8 3 :Jo Anne Merrill : 4 Preparation Time :0:30 : Breakfast

Fruits

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

4

tablespoons

Ingredient -- Preparation Method -------------------------------margarine (not diet) onions -- sliced Granny Smith apples eggs heavy cream Salt -- to taste Black pepper -- to taste Ground nutmeg -- to taste sour cream

In a heavy skillet, melt 2 tablespoons margarine and add the onions which have been sliced thin and separated into rings. Stir to cover with the margarine. Cover the pan and cook over low heat for 10 minutes or until onions are translucent. Wash apples and core but do not peel. Slice into 1/2 to 3/4-inch crescents. When onions are done, transfer to a plate and keep warm. Wipe out the skillet and add 1 tablespoon margarine and melt. Add the apple slices; saut� over medium flame until browned, about 1 minute. Turn slices and brown other side. Do not overcook. Turn off heat, add onion and combine; set aside. To prepare eggs for cooking, place 8 egg yolks and 6 egg whites into large bowl. Add the cream, salt and pepper to your taste and beat this mixture lightly with fork. Set aside. Place the remaining 2 egg whites in a bowl and, with a mixer, beat on high speed until whites are stiff but not dry. Blend the egg yolk mixture again to be sure it is not separated, then fold in the beaten whites. DO NOT beat in, only fold in gently until thoroughly blended. Using an omelet pan, melt 1 tablespoon margarine over medium heat. When margarine foams, add half the egg mixture. As eggs begin to set, use a fork to pull edges gently towards center, allowing uncooked eggs to flow outward. Cook until eggs are brown on bottom but still moist on top, 4-5 minutes. Spread half the apple-onion mixture on one-half of the omelet. Use a spatula to fold other half over the apple mixture. Place on serving plate and keep warm in oven while preparing the remaining omelet. When second

omelet is prepared, divide both among 4 serving plates. Top each with a tablespoon of sour cream and a very light sprinkling of fresh ground nutmeg. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 396 Calories (kcal); 30g Total Fat; (68% calories from fat); 13g Protein; 19g Carbohydrate; 396mg Cholesterol; 294mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Serve as a special brunch dish with crusty croissants. Nutr. Assoc. : 4098 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Chili-Cheese Souffl� Recipe By Serving Size Categories Amount -------1 3 4 1 3 1 1 :Jo Anne Merrill : 6 Preparation Time :1:00 : Casseroles

Cheese

Measure -----------pound ounces cup cups tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------Monterey Jack cheese eggs green chili peppers -- chopped buttermilk baking mix milk black olives -- * chopped sun-dried tomatoes -- ** see note

Preheat oven to 350 degrees. Butter a 1-1/2 quart souffl� dish or baking dish. Fit the shredding disk into the work bowl. Shred cheese. Remove from the bowl and set aside. Fit the steel knife blade into the bowl. Combine eggs, chiles, baking mix and milk in bowl. Process until mixed well, 6-8 seconds. If chiles are whole, process mixture until chiles are chopped into 1/4-inch pieces, about 15 seconds. Pour mixture into prepared dish. Add shredded cheese and stir gently to mix well. Bake about 1 hour or until souffl� is puffed and dry on top. - - - - - - - - - - - - - - - - - - Per serving: 479 Calories (kcal); 32g Total Fat; (60% calories from fat); 27g Protein; 21g Carbohydrate; 177mg Cholesterol; 751mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : * Optional but highly recommended

** If using oil-packed sun-dried tomatoes, drain, pat dry, and chop. If using the dry ones, rehydrate in a little hot water for a few minutes, drain, pat dry and chop. The directions specify use of a food processor; a blender will work but processing times must be increased. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Green Tomato Pickles from the South Recipe By Serving Size Categories Amount -------4 7 1 4 2 4 4 2 :Jo Anne Merrill : 16 Preparation Time :12:00 : Canning Recipies

Healthwise

Measure -----------1-pint pounds cup cups cups teaspoons teaspoons

Ingredient -- Preparation Method -------------------------------canning jars green tomatoes coarse salt -- non-iodized cider vinegar sugar whole cloves mace -- whole cinnamon sticks

Wash, remove stem ends and slice enough tomatoes to yield 1 gallon. Place half the sliced tomatoes in a large bowl, sprinkle with 1/2 cup coarse salt, add remaining tomatoes and sprinkle with remaining 1/2 cup salt. Cover and set aside overnight. Drain tomatoes very thoroughly; discard liquid. Heat 4 cups vinegar and 2 cups sugar to boiling in a heavy saucepan or kettle. Stir until sugar is dissolved. Make a spice bag by cutting a double thickness of cheesecloth into a 10-inch square. Place the cloves, mace, and cinnamon, which has been broken into smaller pieces, onto the cheesecloth. Tie the corners to secure spices from becoming loose. Add spice bag to hot vinegar mixture; add drained tomatoes and simmer for 10 minutes. Immediately pack into drained, sterilized jars; seal tightly. Yield: About 4 pints pickles. Yield: "4 pints" - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g Protein; 41g Carbohydrate; 0mg Cholesterol; 5669mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : This is a popular canned pickle in the deep South. A wide mouth funnel helps with filling jars. * You will need 1 gallon sliced tomatoes for this recipe; about 7 pounds of green tomatoes are sufficient. Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Tossed Vegetables Recipe By Serving Size Categories Amount -------6 1 1 1 1/4 2 :Jo Anne Merrill : 4 Preparation Time :0:40 : Grill/Camping Recipies Vegetables

Healthwise

Measure -----------cups large tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------eggplant -- peeled and cubed green bell pepper -- chopped onion -- chopped margarine basil tomatoes Salt -- to taste Pepper -- to taste

Peel and cube eggplant to make about 6 cups. Mix with the chopped green pepper and chopped onion. Cut 3 pieces of heavy-duty foil about 12 x 18 inches. Divide the eggplant mixture evenly on foil. Place 1 teaspoon margarine on mixture; sprinkle with basil, or if preferred use chopped fresh basil. Close foil tightly. Place foil packs on grill 3-4 inches from heat; cook for about 35 minutes. Chop tomato and place on another piece of foil. Close foil and place on grill the last 15 minutes of eggplant cooking time. Remove vegetables from foil; blend together in large bowl. Season to taste with salt and black pepper. - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 3g Total Fat; (30% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with meat or poultry. Good vegetarian dish also. Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Grilled Vegetable Kebabs Recipe By Serving Size Categories :Jo Anne Merrill : 6 Preparation Time :0:25 : Grill/Camping Recipies Quick and Easy Meals

Healthwise Vegetables

Amount -------12 2 1 1 2 1 3 1/2 1/2

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

pint

cup cup

Ingredient -- Preparation Method -------------------------------mushrooms green bell peppers red bell pepper cherry tomatoes onions -- * see note eggplant zucchinis olive oil lemon juice Salt -- to taste Black pepper -- to taste

Prepare vegetables. Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks, remove stems from cherry tomatoes, slice zucchini into thick slices, cut eggplant into chunks. Use 6 metal skewers about 6-8 inches long. Thread vegetables onto skewers, alternating according to color for a nice presentation. Brush with a marinade of the olive oil, lemon juice, salt and pepper. Grill 4 inches from hot coals, turning and basting frequently. Cook for about 12-15 minutes. - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 19g Total Fat; (63% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : These can also be broiled, as long as they are watched carefully. * Use a sweet onion such as Vidalia, Imperial Sweet or use an onion such as Bermuda. Nutr. Assoc. : 0 0 0 0 0 0 5663 0 0 0 0 * Exported from MasterCook * Guacamole con Cilantro Recipe By :Jo Anne Merrill

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

: 6 Preparation Time :0:10 : Appetizers Vegetables

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------avocados -- mashed lemon juice tomatoes -- peeled and chopped chopped onions seasoned salt lemon pepper chopped black olives chopped green chili peppers chopped fresh cilantro

Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill. Serve over chicken enchiladas or as a sauce over any Mexican-style chicken, beef, or cheese dish. Also serve with tortilla chips as a dip. Can be kept in refrigerator up to 24 hours if covered very tightly. - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 11g Total Fat; (66% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 297mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2678 20197 0 * Exported from MasterCook * Half Moon Meat Pies Recipe By Serving Size Categories Amount -------1 1/2 1 1 3 1 1/2 1 1/2 1/4 2 1 1/2 :Jo Anne Merrill : 8 Preparation Time :0:30 : Meats

Sandwiches

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

Ingredient -- Preparation Method -------------------------------ground round onion -- chopped mushrooms margarine -- solid sour cream nutmeg salt black pepper all-purpose flour sugar shortening

1

egg

Melt margarine in skillet. Saut� the mushrooms, onions and lean ground round until lightly browned. Remove from heat and stir in 1/2 cup sour cream, 1/2 teaspoon salt, black pepper and dash of nutmeg or allspice if desired. Set aside. Mix the flour, remaining salt and the sugar in a bowl. Cut the shortening in until mixture is crumbly. Mix egg yolk with remaining sour cream; add to flour mixture and mix well. Roll dough on floured surface and cut into 18 circles. Use a sour cream carton for circle size guide or any other cutter that will give you about 18 circles. Place 1 heaping teaspoon filling in center of each circle. Fold over and seal edges, pressing with a fork dipped in flour. Mix egg whites with 1 tablespoon water; brush over pies. Add a few sprinkles of sesame seed or celery seed at this point if desired. Bake in a preheated 400-degree oven for 15-20 minutes or until golden brown. Serve immediately. When rewarming these, do so slowly so sour cream will not curdle. Best warmed in oven. - - - - - - - - - - - - - - - - - - Per serving: 479 Calories (kcal); 34g Total Fat; (64% calories from fat); 14g Protein; 29g Carbohydrate; 72mg Cholesterol; 509mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Make these ahead of time to have on hand for sandwiches, school lunches or to take to work. They can be frozen for short periods of time; thaw partially and reheat slowly in oven. This is an extremely easy and versatile meat pie. Use the hamburger meat in this recipe or use COOKED chopped beef roast or COOKED and chopped chicken in filling. Salt is to be divided between pastry and filling. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Halibut Steak with Coffee Butter Recipe By Serving Size Categories Amount -------1 1 1/4 1/4 1/2 2 :Jo Anne Merrill : 6 Preparation Time :0:25 : Quick and Easy Meals

Seafood

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

Ingredient -- Preparation Method -------------------------------lemon juice instant coffee powder margarine -- melted onion powder salt halibut steaks

Combine all ingredients except fish. Brush the mixture very thickly onto fish. Broil 3-4 inches from grill for 10 minutes. Turn and brush fish again with sauce. Broil 10 minutes longer or until fish flakes easily. Brush the halibut steaks with the coffee butter again and serve. - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 11g Total Fat; (43% calories from fat); 32g Protein; 1g Carbohydrate; 48mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Ham and Cheese Chicken Rolls Recipe By Serving Size Categories Amount -------4 4 4 1/4 1/4 1/4 1/2 1 2 1/2 :Jo Anne Merrill : 4 Preparation Time :0:30 : Cheese

Poultry

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

cup Dash teaspoon teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------chicken breast halves -- boneless, skinless ham slices, extra lean Swiss cheese slices -- very thin all-purpose flour salt black pepper -- fresh ground lemon pepper -- optional soft bread crumbs egg Canola oil -- or peanut oil

Skin the chicken breasts and pound to 1/4 inch between sheets of waxed paper. Lay one slice of fully cooked thin ham on chicken, then one slice of very thin Swiss cheese. Roll up very carefully; secure with wet toothpicks or tie twine around tightly. Unwaxed dental floss makes a good tie. Mix the flour, pepper, salt and lemon-pepper (optional). Dust this over the chicken rolls lightly. Dip one at a time into the beaten egg. Roll in the bread crumbs. Heat the oil in a 9 or 10-inch heavy skillet with lid. Place the chicken rolls into hot oil, seam side down. Saut� about 10 minutes, turning carefully once or twice. Add 2 tablespoons of water or chicken broth, cover immediately, and turn heat to simmer. Simmer for 10-15 minutes. Remove from pan, let stand 3-4 minutes, then carefully remove the toothpicks or twine. Serve warm.

- - - - - - - - - - - - - - - - - - Per serving: 409 Calories (kcal); 21g Total Fat; (46% calories from fat); 43g Protein; 10g Carbohydrate; 155mg Cholesterol; 621mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 2313 3258 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham and Pineapple Skewers Recipe By Serving Size Categories Amount -------2 1 3/4 2 2 1 1/4 6 1/2 16 :Jo Anne Merrill : 30 Preparation Time :0:25 : Appetizers

Pork

Measure -----------cups cups tablespoons tablespoons teaspoon teaspoon pound ounces

Ingredient -- Preparation Method -------------------------------all-purpose flour orange juice Dijon mustard baking powder salt black pepper whole-wheat bread slices ham pineapple chunks in juice -- canned Oil

Fit the steel knife into the work bowl of a food processor. Combine flour, orange juice, mustard, baking powder, salt and pepper in the bowl. Process for 10 seconds, until well mixed. Pour batter into a deep bowl. Cut bread and ham into 1/2-inch cubes. Place a cube of bread, a cube of pineapple and a cube of ham on a wooden pick. Repeat to make 30 appetizers. Pour oil into a large deep skillet to a depth of 2 inches. Heat oil to 325 degrees. Dip each appetizer into batter to coat completely. Carefully lower wooden picks into hot oil. Deep-fry for 5 minutes or until golden brown on all sides. Use tongs to remove and drain on paper towels. Serve warm. - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 1g Total Fat; (14% calories from fat); 3g Protein; 13g Carbohydrate; 4mg Cholesterol; 311mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : A different appetizer to serve anytime.

NOTES : You will need 30 three or four-inch wooden picks for this recipe. Nutr. Assoc. : 0 0 0 0 0 0 26175 0 0 0 * Exported from MasterCook * Harvest Salad with Honey Dressing Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 6 Preparation Time :0:15 : Salad Dressings

Salads

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

Ingredient -- Preparation Method -------------------------------FRUIT Navel oranges Grapefruit sections Avocados -- sliced Green grapes -- seedless Red grapes -- seedless Berries -- * see note DRESSING honey orange juice -- or lime juice light whipping cream

3 3 1/2

tablespoons tablespoons cup

Prepare fruit by peeling oranges and grapefruits, then slice into thin slices, removing all white pith. Arrange decoratively on a large platter, leaving center free for dressing container. Scatter green and red grapes on oranges and grapefruit. Place berries, a few in each group, around edges of salad. Tuck in slices of avocado here and there. Kiwi fruit can be used here for a colorful and delicious addition. DRESSING: Chill bowl and beaters, then whip chilled cream until it piles softly. Blend honey and orange juice or lime juice. Beat the two mixtures together, only enough to combine well. Pour dressing into a serving container and set in middle of fruit platter, or serve on the side. - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 6g Total Fat; (56% calories from fat); 1g Protein; 10g Carbohydrate; 22mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : * Use berries of your choice. Some good ones to use in this salad are strawberries, raspberries, blackberries. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Hawaiian Baked Chicken Recipe By Serving Size Categories Amount -------4 1 3 3/4 1/3 3 1/4 1/2 1 2 1/8 1/2 1/2 :Jo Anne Merrill : 8 Preparation Time :1:30 : Poultry Ingredient -- Preparation Method -------------------------------chicken -- *see note yellow onion -- chopped margarine ketchup cider vinegar packed brown sugar pineapple juice pineapple chunks in juice Worcestershire sauce mustard black pepper minced dried apricots water

Measure -----------pounds tablespoons cup cup tablespoons cup cup tablespoon teaspoons teaspoon cup cup

In large heavy skillet, heat a small amount of oil and brown chicken on all sides. Drain and place in a 13 x 9 x 2-inch pan. In a saucepan, melt the margarine and saut� the onions until soft and translucent. Combine the remaining ingredients and bring to a boil. Simmer for 15 minutes, stirring occasionally. Pour this mixture over the chicken. Bake in 350-degree oven for about 1 hour, basting occasionally. Cover loosely with foil if necessary while cooking the last 30 minutes. Serve this with any juices in pan. - - - - - - - - - - - - - - - - - - Per serving: 476 Calories (kcal); 30g Total Fat; (56% calories from fat); 29g Protein; 22g Carbohydrate; 149mg Cholesterol; 469mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates NOTES : Can be made ahead of time and warmed before serving. * Use whole chickens that you cut into pieces or use breast only. If using breast only you may need to shorten cooking time by a few minutes. Nutr. Assoc. : 0 0 0 0 0 0 1128 0 0 0 0 26024 0 * Exported from MasterCook * Healthier Pot Roast Recipe By Serving Size Categories :Jo Anne Merrill : 8 Preparation Time :3:00 : Meats

Amount -------2 2 2 1 1 1/2 10 4

Measure -----------pounds teaspoon teaspoons ounces ounces

Ingredient -- Preparation Method -------------------------------beef bottom round onions -- chopped fine garlic cloves -- minced coriander seed ground cumin tomato paste green chili peppers -- chopped Black pepper -- to taste

Trim meat of all external fat. Use a deep, heavy pot with lid. Brown meat on all sides. You should not need any added fat to brown adequately. Add onion and garlic; cook until the onion is soft, about 3-4 minutes, stirring occasionally. Stir in coriander, cumin, tomato paste, 3/4 cup water, chilies and black pepper. Bring to a boil. Reduce heat, cover, and simmer for 2-1/2 to 3 hours or until meat is tender. - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 16g Total Fat; (49% calories from fat); 25g Protein; 11g Carbohydrate; 73mg Cholesterol; 345mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with noodles and steamed broccoli. NOTES : This is a healthier version of the traditional pot roast; it uses a minimum amount of fat when cooking beef. * For freezing, slice into thin slices and freeze in individual portions. Cover with some of the sauce before freezing. Thaw and reheat slowly. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heart-Healthy Refrigerator Rolls Recipe By Serving Size Categories Amount -------2 1/2 1/2 1 1 4 :Ms. Ann Floyd : 36 Preparation Time :12:00 : Breads With Yeast

Healthwise

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

Ingredient -- Preparation Method -------------------------------egg whites -- slightly beaten oil -- * see note sugar yeast -- not instant salt flour

Sprinkle yeast into 1/4 cup warm water. Let stand 5-10 minutes to soften.

Using a large mixing bowl, beat egg whites slightly and add the oil and sugar; blend. Add yeast, salt and 1 cup warm water. Stir in flour gradually, using a wire whisk or wooden spoon to mix well. Refrigerate dough at least overnight, but it may be left in refrigerator for several days. Shape dough into 36 balls or into shape you prefer. Place on a lightly floured surface and let rise for 2 hours. Preheat oven to 375 degrees and bake rolls for 10 minutes (longer if you have made larger rolls). Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 3g Total Fat; (31% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : This recipe is from Ms. Ann Floyd of Booneville, MS. * Canola or safflower oil is preferred. For a healthier roll, use half wheat flour and half all-purpose flour. Nutr. Assoc. : 0 0 0 0 1326 3309 * Exported from MasterCook * Helen's Brown Sugar Cake Recipe By Serving Size Categories Amount -------2 2 1/2 1/2 1 1 1 :Helen Jolly, Kenosha, Wisconsin : 16 Preparation Time :0:45 : Cakes Ingredient -- Preparation Method -------------------------------packed brown sugar all-purpose flour salt margarine -- not diet egg buttermilk baking soda

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

Combine sugar, flour and salt. Cut in the margarine until the particles are the size of peas. Reserve 3/4 cup of this mixture for topping. Stir baking soda into buttermilk; add to flour mixture along with unbeaten egg. Blend well. Pour batter into a greased and floured 9 � 13 x 2-inch pan. Sprinkle the reserved topping on batter. Bake in preheated 350-degree oven for 35-45 minutes.

- - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 6g Total Fat; (25% calories from fat); 3g Protein; 40g Carbohydrate; 12mg Cholesterol; 242mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates Serving Ideas : Excellent served plain or with a tart lemon sauce. NOTES : This is a creation of Helen Jolly of Kenosha, Wisconsin. She said this was always a favorite of her four children. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Helen's Spanish Rice Recipe By Serving Size Categories Amount -------1 1 1/2 3 1 1/2 2 1/2 1 2 :Jo Anne Merrill : 6 Preparation Time :0:45 : Casseroles Rice Dishes

Meats

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

Ingredient -- Preparation Method -------------------------------rice lean ground beef onion -- chopped vegetable oil -- or bacon fat garlic clove -- minced green bell pepper -- chopped stewed tomatoes salt chili powder

Wash rice, drain, and allow to dry thoroughly. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes. Add onions, garlic, green peppers and beef. Stir often to break up and brown meat; cook until onion is limp and lightly browned. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving. - - - - - - - - - - - - - - - - - - Per serving: 412 Calories (kcal); 23g Total Fat; (50% calories from fat); 17g Protein; 34g Carbohydrate; 57mg Cholesterol; 446mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : A creation of Helen Jolly of Kenosha, Wisconsin. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Herbed Breakfast Muffins Recipe By Serving Size Categories Amount -------1 2 2 2 1/2 3 1 1 3 :Jo Anne Merrill : 12 Preparation Time :0:30 : Breakfast

Muffins

Measure -----------tablespoon cups tablespoons teaspoons teaspoon tablespoons cup large tablespoons

Ingredient -- Preparation Method -------------------------------margarine all-purpose flour sugar baking powder salt fresh herbs -- * see note milk egg margarine

Grease 12 muffin cups with 1 tablespoon margarine. Heat oven to 450 degrees. Combine in a mixing bowl flour, sugar, baking powder and salt. Add chopped herbs. Combine remaining ingredients and add all at once to flour mixture. Stir just enough to moisten. Batter will be lumpy. Fill muffin cups 2/3 full. Bake 20-25 minutes until golden brown. Yield: "12 muffins" - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 5g Total Fat; (33% calories from fat); 3g Protein; 19g Carbohydrate; 18mg Cholesterol; 231mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with "Baked Tomatoes and Eggs" in this cookbook. NOTES : * Use fresh chopped basil if serving muffins with a tomato dish. Parsley, dill or chives can also be used if you prefer. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed Chicken Mozzarella Recipe By Serving Size Categories :Jo Anne Merrill : 6 Preparation Time :0:55 : Cheese

Poultry

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

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

Ingredient -- Preparation Method -------------------------------chicken breast halves buttermilk baking mix grated Parmesan cheese paprika black pepper basil oregano marjoram rosemary nutmeg chili sauce shredded Mozzarella cheese

Grease a 13 � 9 � 2-inch pan lightly. Mix the biscuit mix with the Parmesan and all the spices. Put mix into plastic bag; add chicken and shake to coat evenly. Place the chicken, skin side down, in the pan. Bake in a preheated 425-degree oven for 45 minutes. Turn the chicken and spread with the chili sauce, dividing evenly over the chicken. - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 19g Total Fat; (48% calories from fat); 35g Protein; 11g Carbohydrate; 107mg Cholesterol; 344mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hoisin Chicken Stir Fry Recipe By Serving Size Categories Amount -------1 1 4 1 1/4 1/2 1/2 1 2 :Jo Anne Merrill : 4 Preparation Time :0:45 : Poultry Ingredient -- Preparation Method -------------------------------chicken breast halves -- about 4 egg white cornstarch low sodium soy sauce freshly ground black pepper green pepper red pepper yellow onion water

Measure -----------pound teaspoons teaspoon teaspoon

tablespoons

2 1 1 2 2

1/2 1/2

teaspoon teaspoon tablespoons teaspoon tablespoons teaspoons cup

3/4

sugar sesame oil peanut oil garlic clove -- minced minced fresh ginger root Hoisin sauce chili sauce chicken broth Peanuts -- optional

Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts. - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 16g Total Fat; (52% calories from fat); 22g Protein; 12g Carbohydrate; 58mg Cholesterol; 396mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with bowls of steamed rice. NOTES : Delicious, not as hot as traditional Kung Pao chicken. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 3520 0 0 0 0 * Exported from MasterCook * Holiday Fruitcake Recipe By Serving Size Categories Amount -------3 1 1/2 1 1 1 1 1/4 :Jo Anne Merrill : 24 Preparation Time :3:50 : Cakes

Holiday

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

Ingredient -- Preparation Method -------------------------------all-purpose flour packed brown sugar salt double-acting baking powder ground cinnamon ground nutmeg ground cloves

1 2 4 2 1 1 2 1/2

cup cup tablespoons cup pound cups

salad oil orange juice molasses eggs bananas -- chunked chopped dates mixed fruit -- * see note chopped pecans

Mix all ingredients except dried fruit, pecans, candied fruit and dates. Beat 3 minutes with mixer on high speed. After mixing well, stir in the remaining ingredients. Line 2 loaf pans (9 � 5 � 3) with waxed paper and grease well. Pour in mixture and bake at 275 degrees for 2-1/2 to 3 hours. Cover with foil last hour to keep from over-browning. Remove from pan and cool completely. Freeze this if you wish; thaw slowly. Yield: 2 loaves of fragrant, delicious Christmas cakes. Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 322 Calories (kcal); 17g Total Fat; (45% calories from fat); 4g Protein; 41g Carbohydrate; 31mg Cholesterol; 126mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : * A fruitcake I developed over time, since my family did not like the usual types. The choice of the dried and candied fruits makes all the difference in whether this will taste truly unique and homemade or more like a ready-made purchased cake. When choosing candied fruit, I use only very good quality and NEVER use citron. This one uses bananas and molasses in the batter, and 1/2 cup chopped dried apricots make a wonderful addition. Stays moist and delicious if wrapped tightly and stored a few days. Freezes very well. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Butter Recipe By Serving Size Categories Amount -------1 1/2 2 :Jo Anne Merrill : 10 Preparation Time :0:05 : Misc Ingredient -- Preparation Method -------------------------------heavy whipping cream water ice cubes

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

Fit the steel knife blade into the work bowl of your food processor. Process cream until whipped, about 30 seconds.

Add water and ice cubes. Process 2-3 minutes until butter has formed and separated from the liquid. No harm will be done if you overwhip this mixture. Pour butter and liquid into a fine strainer. With a rubber spatula, gently press butter against sieve to remove excess moisture. DO NOT press too hard or butter will go through strainer. Refrigerate butter in a covered container. This makes 1/3 cup butter. If you prefer salted butter, add 1/8 teaspoon or less of salt to cream before processing. Yield: "1/3 cup" - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 9g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 33mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Try making your own butter with this easy recipe. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Homemade Chili Sauce Recipe By Serving Size Categories Amount -------18 1 1/2 1 1/2 1 1 1/2 3/4 1 1 1 :Jo Anne Merrill : 48 Preparation Time :0:20 : Canning Recipies Ingredient -- Preparation Method -------------------------------tomatoes -- about 6 pounds chopped green bell peppers chopped onions chopped hot chili peppers cider vinegar packed brown sugar salt -- non-iodized whole cloves cinnamon stick

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

Have a large kettle of boiling water ready. Dip a few tomatoes at a time into the boiling water for a few seconds. Peel, cut out stem ends and discard them. Cut the tomatoes into quarters, discarding seeds. Coarsely chop enough tomatoes to yield 9 cups. Chop green peppers and onions fine, either in a food mill or by hand. You will need 1-1/2 cups of each. Mince enough hot pepper to yield 1 tablespoon.

Combine cider vinegar, brown sugar and salt (kosher salt is best) in a large kettle or saucepan. Tie clove and stick cinnamon in a cheesecloth square. Add spice bag to vinegar mixture and stir until sugar is dissolved. Bring mixture to a boil; add vegetables. Cook rapidly until thick, stirring often to prevent sticking. When sauce is thick, skim off foam. Immediately fill jars and seal tightly. Yield: "3 pints" - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Use this homemade chili sauce in your favorite recipes. NOTES : You will need 3 pint canning jars for this recipe. Sterilize jars and tops according to manufacturer's directions. Invert to drain. Nutr. Assoc. : 0 0 0 20104 0 0 0 0 0 * Exported from MasterCook * Homemade Strawberry Ice Cream Recipe By Serving Size Categories Amount -------1 1/3 1 3 5 2 1 1 2 2 :Jo Anne Merrill : 6 Preparation Time :3:00 : Frozen Dishes

Fruits

Measure -----------cups tablespoon Dash cups ounces cup teaspoon cups cups

Ingredient -- Preparation Method -------------------------------sugar cornstarch salt whole milk evaporated milk egg yolks heavy whipping cream vanilla extract strawberry slices peach slices

Combine sugar, cornstarch (or 2 tablespoons flour), salt and milk in medium saucepan. Blend well. Cook over medium heat until hot but not bubbling. Mix lightly beaten egg yolks and 1 cup of the hot milk mixture together, stirring constantly. Pour this back into the pan with remaining milk mixture. Cook, stirring constantly, over low heat until slightly thick; about 2-3 minutes. Add evaporated milk, whipping cream and vanilla. Cool to lukewarm. Gently stir in the strawberries or peaches. Freeze in ice-cream freezer according

to manufacturer's directions. Refreeze any leftover ice cream. Makes about 2 to 2-1/2 quarts. Yield: "2 1/2 quarts" - - - - - - - - - - - - - - - - - - Per serving: 483 Calories (kcal); 22g Total Fat; (40% calories from fat); 8g Protein; 65g Carbohydrate; 149mg Cholesterol; 103mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 20229 0 * Exported from MasterCook * Homemade Tomato Sauce Recipe By Serving Size Categories Amount -------8 15 2 1 1 2 2 1 1 1 1 1/2 1/2 :Jo Anne Merrill : 32 Preparation Time :12:00 : Canning Recipies Ingredient -- Preparation Method -------------------------------canning jars tomatoes chopped onions chopped green bell peppers diced celery brown sugar garlic cloves -- minced minced fresh parsley fresh basil oregano non-iodized salt -- * see note black pepper

Measure -----------1-pint pounds cups cup cup tablespoons tablespoon tablespoon tablespoon tablespoons teaspoon

Prepare jars following manufacturer's directions for sterilizing. Use 12-15 pounds of fresh, ripe tomatoes. If you want them peeled, dip in boiling water briefly until skins split. Rinse in cold water. Remove cores and any green spots. To reduce cooking time, chop tomatoes. Put into a large, heavy pan. It is very important to use a heavy pan to prevent tomatoes from sticking and scorching. Simmer the tomatoes for 2 hours, stirring frequently. Add the remaining ingredients and simmer overnight or until the sauce has cooked down by half. To prevent sauce from sticking, fill a large roasting pan with the sauce, set it in a 250-degree oven, and let it cook until it is as thick as you want it; stir occasionally as it cooks. The sauce will not stick using this method. If you want a smooth sauce, or if you have not peeled the tomatoes, you can sieve the sauce or use a blender or food processor to make it smooth.

When sauce is the consistency you desire, pour it into hot jars, leaving 1/4-inch of head space. Adjust lids. Process in a pressure canner with 10 pounds pressure, 20 minutes for pints, 25 for quarts. Yield: "8 pints" - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 286mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Try this homemade sauce in any recipe that uses sauce. NOTES : Try your hand at canning. It is not as difficult as it might seem, and, together with a friend's help, is a rewarding experience. * Kosher salt is the best to use for canning. See "Tomato Jam" in this cookbook if you make this using a boiling water bath instead of a pressure canner. Omit the onion, green peppers and celery if using water bath; 45 minutes in a boiling water bath is then sufficient. You can freeze this sauce, including the onion, green pepper and celery if you prefer. This recipe is given using all three methods of preserving this sauce because many people are going back to the old ways of canning produce. If freezing, freeze in proportions to use all at one time in a recipe. Usually 1 quart of sauce will make a recipe for 4 to 6 people. Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Fry Bread Recipe By Serving Size Categories Amount -------1 1/2 1/4 1/2 1 1/2 2 :Jo Anne Merrill : 4 Preparation Time :0:30 : Breads for Dessert

Ethinic

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

Ingredient -- Preparation Method -------------------------------all-purpose flour whole-wheat flour salt baking powder sugar honey vegetable oil -- for frying

Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in very hot oil until golden brown. Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately. Sprinkle with a little cinnamon if desired. Description: "A variation of the southwestern U.S. fry bread recipe." - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 1g Total Fat; (1% calories from fat); 5g Protein; 73g Carbohydrate; 0mg Cholesterol; 197mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Honey Nut Buns Recipe By Serving Size Categories Amount -------6 1/3 1 1/2 2 1 2 1/3 1 2 1 1/4 :Jo Anne Merrill : 24 Preparation Time :0:45 : Pastry Ingredient -- Preparation Method -------------------------------all-purpose flour sugar salt grated lemon rind yeast -- not instant margarine eggs FILLING honey chopped English walnuts salt egg yolks grated lemon peel

Measure -----------cups cup teaspoon teaspoon packages cup large cup cup teaspoon teaspoon

Do not sift flour. Place 1-1/2 cups flour in a large bowl. Add sugar, salt, lemon peel and yeast. Soften margarine and add to flour mixture. Add 1-1/3 cups very warm (120-130 degree) water to the flour mixture and beat 2 minutes at medium speed; scrape bowl occasionally.

Add eggs and 1/2 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in more flour to make a soft dough. Cover and let rest for 20 minutes. Turn dough out onto well-floured surface; divide into 3 parts. Roll each piece to an 8-inch square. Cut each square into eight 1-inch strips. Twist each strip and coil in a circle, sealing ends underneath. Place on greased cookie sheet. Make a wide indentation in center of each roll, pressing to the bottom. Spoon filling into indentations, using 1 teaspoon for each roll. Cover loosely and let rise in warm, draft-free place until doubled in bulk. Bake in preheated 375-degree oven for 15-20 minutes or until done. Repeat with each piece of dough. TO FREEZE: After filling with nut-honey filling, place on greased cookie sheets, cover with plastic wrap and freeze. When frozen, remove from cookie sheets and place in plastic freezer bags. To bake, remove from freezer, let stand at room temperature until completely thawed. This will take about 1-1/2 to 2 hours. Let rise in warm place until doubled in size, about 45 minutes after thawing. FILLING: Combine 1/3 cup honey, 1 cup finely chopped nuts, and salt in saucepan. Bring to a boil and simmer over low heat for 3 minutes. Gradually stir in beaten egg yolks and cook, stirring, until slightly thickened. Stir in lemon peel then cool. Yield: "24 buns" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 12g Total Fat; (41% calories from fat); 5g Protein; 32g Carbohydrate; 33mg Cholesterol; 207mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with coffee, cocoa, or tea. NOTES : You can make these rolls ahead of time and freeze before baking. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Nut Loaf Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 :Jo Anne Merrill : 24 Preparation Time :1:20 : Breads for Dessert Ingredient -- Preparation Method -------------------------------margarine -- not diet light cream honey

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

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

teaspoons cups cups cups teaspoons teaspoons teaspoon cups tablespoon cup cup large

ground cinnamon finely chopped nuts all-purpose flour sugar baking soda salt ground nutmeg shredded carrots grated orange peel vegetable oil water eggs

Line 2 loaf pans (9 � 5 � 3-inches) with aluminum foil. Then grease the foil. In a saucepan combine margarine, cream, honey and 2 teaspoons cinnamon. Bring to a boil and cook 1 minute. Stir in 1-1/2 cups finely chopped nuts. Cool mixture. Set aside. In a large mixing bowl, combine flour, sugar, soda, salt, 1 teaspoon cinnamon and nutmeg. Stir in carrots, grated orange peel, and 1/2 cup finely chopped nuts. Combine oil, water and eggs; add to dry ingredients. Mix only until dry particles are moistened. Place 1 cup batter in each pan, then top with 1/2 cup nut mixture. Cover with another cup of batter then 1/2 cup nut mixture again. Finally top with remaining batter. Bake in preheated 350-degree oven for 65-75 minutes. Center will crack and should feel dry to touch. Cool 15 minutes then remove from pan. Store overnight before slicing. To freeze, cool completely then wrap tightly; it will keep up to 4 months in freezer. This loaf will also keep in refrigerator up to one month if tightly wrapped. Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 398 Calories (kcal); 21g Total Fat; (47% calories from fat); 5g Protein; 49g Carbohydrate; 34mg Cholesterol; 300mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 2 Other Carbohydrates Serving Ideas : Freeze this to have on hand when you need a dessert bread. Nutr. Assoc. : 0 0 0 0 2677 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey-Mustard Dressing Recipe By :Jo Anne Merrill

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

: 8 Preparation Time :0:05 : Sauces/Marinades Ingredient -- Preparation Method -------------------------------yogurt mayonnaise Dijon mustard honey cider vinegar paprika white pepper nutmeg -- optional

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

Mix all the ingredients and whisk until thoroughly blended. Refrigerate; stir before serving. Serve with your favorite recipe calling for honey mustard. Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 8g Total Fat; (76% calories from fat); 1g Protein; 5g Carbohydrate; 5mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Potato Salad with Bacon Recipe By Serving Size Categories Amount -------6 1 3 1 1/4 2/3 1/3 1 1/2 1 1/3 :Jo Anne Merrill : 6 Preparation Time :0:40 : Salads

Vegetables

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

Ingredient -- Preparation Method -------------------------------potatoes -- 2 pounds chopped onions chopped fresh parsley salt black pepper vinegar water sugar egg salad oil Bacon -- cooked to crisp

Scrub potatoes and cook with skin on in enough water to cover. Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch pieces.

Place in a large bowl and toss with the 1 cup chopped onions, chopped parsley, salt and black pepper. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoons sugar in a small pan; heat to boiling. Place the egg into a small bowl and beat slightly with a wire whisk. Continue beating while slowly pouring in the vinegar mixture. Slowly pour in the salad oil, whisking constantly. Immediately pour this mixture over the warm potatoes and stir to coat evenly. Place the potatoes into a large skillet over low heat until heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle over potatoes. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 13g Total Fat; (48% calories from fat); 4g Protein; 27g Carbohydrate; 31mg Cholesterol; 374mg Sodium Food Exchanges: 1 1/2 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 0 0 0 * Exported from MasterCook * Imperial Valley Salad Bowl Recipe By Serving Size Categories Amount -------1 1/2 2 3 1/2 1/2 1/2 1/2 :Jo Anne Merrill : 6 Preparation Time :0:15 : Salads Ingredient -- Preparation Method -------------------------------Romaine lettuce shredded Cheddar cheese tomatoes green onions chopped black olives jicama alfalfa sprouts sliced beets

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

Wash, dry and tear romaine into bite-size pieces. Put into a salad bowl. Sprinkle half the shredded cheese evenly over greens. Prepare vegetables: chop tomatoes into bite-size pieces; slice green onions, using part of the green tops; cut jicama into thin strips; drain beets very thoroughly and cut into thin strips. Layer all the vegetables and then black olives and alfalfa sprouts. Sprinkle remaining cheese over top. Optional: 1/2 cup drained red kidney beans, chopped hard-boiled egg and

some crisp croutons or broken corn chips placed on top of salad. - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 5g Total Fat; (43% calories from fat); 5g Protein; 9g Carbohydrate; 10mg Cholesterol; 200mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with "Creamy Avocado Dressing" in this cookbook. NOTES : In the Imperial Valley area of California, vegetables grow year-round and are the source of many of the vegetables that are shipped all over the world. It is easy to find the ingredients for a fresh and healthy salad at any time of the year in southern California and surrounding areas. Nutr. Assoc. : 0 0 0 0 2678 0 0 146 * Exported from MasterCook * Incredibly Easy Garlic Loaf Recipe By Serving Size Categories Amount -------1 1/4 1 :Jo Anne Merrill : 12 Preparation Time :3:00 : Breads Ingredient -- Preparation Method -------------------------------bread dough margarine -- solid egg Garlic salt -- * see note Parsley -- ** see note

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

Thaw the bread dough only long enough to be able to slice it. Don't thaw completely. Cut into 15 pieces. Melt solid margarine in small pan; add parsley, garlic salt and about half of one beaten egg. Roll each bread slice into a ball; dip in the margarine mixture. Arrange in a SINGLE layer in a lightly greased 9 by 5-inch pan. Let rise in a draft-free warm place for about 2-1/2 hours. Bake in a preheated 350-degree oven for about 25 minutes, or until top is golden brown. Let cool slightly, remove from pan and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 9g Total Fat; (51% calories from fat); 3g Protein; 17g Carbohydrate; 16mg Cholesterol; 467mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : * Use about 1 tablespoon garlic salt, or make a combination of 1 teaspoon garlic salt and 1 very finely minced garlic clove. ** Use up to 1 tablespoon parsley as you desire.

Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Irish Jig Dessert Recipe By Serving Size Categories Amount -------2 2 1 2 1/2 1 :Jo Anne Merrill : 6 Preparation Time :0:20 : Desserts

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------whiskey sugar confectioner's sugar heavy whipping cream vanilla extract coconut macaroons

Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, as well as the bowl and beater attachments. Mix all ingredients except the macaroons. Beat until stiff peaks form. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 34g Total Fat; (66% calories from fat); 3g Protein; 35g Carbohydrate; 109mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Jalape�o Orange Mustard Chicken Recipe By Serving Size Categories Amount -------2 2 1 2 1 4 :Jo Anne Merrill : 4 Preparation Time :0:50 : Poultry Ingredient -- Preparation Method -------------------------------Dijon mustard orange marmalade jalape�o pepper -- seeded fresh lime juice sliced black olives skinless chicken breast halves -- * see note

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

Seed the jalape�o, being careful to keep away from eyes. Combine the

mustard, marmalade, jalape�o, lime juice and oil. Add a pinch of cayenne pepper if you want it hotter. Cut a pocket in the side of each chicken breast and spoon a little of the mustard sauce into the opening. Baste the tops of the chicken with the mustard. Place chicken on a rack in a roasting pan. Bake in a pre-heated 350-degree oven for 35-40 minutes or until chicken tests done. Baste once during cooking with the mustard mixture. - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 2g Total Fat; (10% calories from fat); 28g Protein; 8g Carbohydrate; 68mg Cholesterol; 182mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : * Use chicken breast halves with bone in. Nutr. Assoc. : 0 0 26360 0 0 4948 * Exported from MasterCook * Jeff's Potato Salad with Beer Dressing Recipe By Serving Size Categories Amount -------6 1 1 1 1 2 1 2 1 1 1/2 2 :Jeff Merrill of Redding, CA. : 4 Preparation Time :0:45 : Recipes with Alcohol Vegetables

Salads

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

Ingredient -- Preparation Method -------------------------------potatoes mustard -- or brown mustard bacon slice chopped onions celery stalks -- chopped salt margarine flour sugar beer Tabasco sauce chopped fresh parsley

Boil potatoes until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. - - - - - - - - - - - - - - - - - - -

Per serving: 225 Calories (kcal); 4g Total Fat; (16% calories from fat); 5g Protein; 40g Carbohydrate; 1mg Cholesterol; 1167mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 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 * Joaquin Valley Pie Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 1/4 1/2 1/4 1/4 1/8 1 3/4 1 1/3 1/4 1/4 2 1 1/2 1/2 :Jo Anne Merrill : 8 Preparation Time :0:40 : Pies Ingredient -- Preparation Method -------------------------------shredded carrots finely chopped dates packed brown sugar flour salt ground cinnamon ground ginger ground nutmeg ground cloves egg evaporated milk (9-inch) pie crust NUT TOPPING packed brown sugar dried coconut chopped pecans margarine evaporated milk orange extract

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

cup cup cup tablespoons tablespoons teaspoon

Combine the grated carrots, dates, brown sugar, flour, salt, and all the spices. Mix to blend. Add the beaten egg and evaporated milk (not sweetened condensed milk); blend well. Pour into unbaked pie shell. Preheat oven to 425 degrees and bake the pie for 10 minutes. Lower heat to 350 and bake 25 minutes longer, or until knife inserted 1/3 in from edge comes out clean. Make topping by blending all the topping ingredients together. Remove from oven and sprinkle topping over pie. Place under the broiler for 2-3 minutes or until bubbling and golden brown. Serve topped with whipped cream if desired.

- - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 15g Total Fat; (39% calories from fat); 5g Protein; 48g Carbohydrate; 31mg Cholesterol; 436mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : A different kind of pie. Combines carrots with fruit and tastes delicious. Nutr. Assoc. : 0 2662 0 0 0 0 0 0 0 0 0 2009 0 0 0 0 0 0 0 0 * Exported from MasterCook * Karen's Sweet Potato Pudding Recipe By Serving Size Categories Amount -------1 3/4 4 2 2 1 1 :Karen Jones : 8 Preparation Time :1:00 : Desserts

Vegetables

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

Ingredient -- Preparation Method -------------------------------sugar margarine eggs grated sweet potatoes milk corn syrup vanilla

Grate potatoes in food processor or with hand grater. Blend sugar and margarine in bowl. Add well-beaten eggs; mix thoroughly. Add potatoes, milk, corn syrup and vanilla; blend. Pour into casserole. Bake in preheated 300-degree oven for 1 hour, or until knife inserted in center comes out clean. Serve warm or cold with whipped cream or ice cream if desired. - - - - - - - - - - - - - - - - - - Per serving: 471 Calories (kcal); 21g Total Fat; (39% calories from fat); 5g Protein; 68g Carbohydrate; 102mg Cholesterol; 312mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 4 Other Carbohydrates NOTES : This recipe is from Karen Jones of Mississippi. Nutr. Assoc. : 0 0 0 5212 0 0 0 * Exported from MasterCook * Kentucky Steak Marinade Recipe By :Jo Anne Merrill

Serving Size Categories Amount -------10 5 2 2 1/2 1/4 1/4 1 1

: 0 Preparation Time :2:00 : Sauces/Marinades Ingredient -- Preparation Method -------------------------------bourbon low sodium soy sauce white wine vinegar Canola oil -- * see note lemon pepper black pepper salt garlic powder OR garlic clove -- crushed

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

Mix all the ingredients. Marinate steaks for at least 2 hours but preferably longer. Grill the steaks over an outdoor grill for best flavor (and to tempt your neighbors with the wonderful smell). Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 654 Calories (kcal); 27g Total Fat; (77% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 3705mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : * Use a mixture of oils if you wish, or just regular vegetable oil. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543 * Exported from MasterCook * Las Cruces Baked Chicken Recipe By Serving Size Categories Amount -------4 7 1/4 1/4 1 1/2 1/4 1/4 1/2 6 :Jo Anne Merrill : 4 Preparation Time :1:00 : Poultry

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------chicken breasts green chiles Monterey Jack cheese grated Parmesan cheese chili powder garlic salt ground cumin lemon pepper grated bread crumbs margarine

Cut chicken breasts in half; bone and remove skin. Place waxed paper over

each chicken breast and flatten to about 1/4 inch thick, using a meat mallet. Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll. In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine. Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 � 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine. Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes. - - - - - - - - - - - - - - - - - - Per serving: 851 Calories (kcal); 55g Total Fat; (58% calories from fat); 72g Protein; 14g Carbohydrate; 215mg Cholesterol; 1031mg Sodium Food Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : I received this recipe from a friend in Las Cruces, New Mexico many years ago. She did not specify exact cooking time nor temperature, but I think it will work well for you using these directions. We like this dish served with fresh crisp vegetables such as jicama, avocado and cucumbers in yogurt sauce. Nutr. Assoc. : 0 3577 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Eclair Filling Recipe By Serving Size Categories Amount -------2 1/2 3 1/2 3 :Jo Anne Merrill : 0 Preparation Time :0:20 : Desserts

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------sugar butter eggs -- well beaten water lemons

Grate rinds of lemons strain out seeds; use sugar thoroughly; add and grated rind. Cook

with a grater or zester. Squeeze the lemons and all the lemon juice in recipe. Cream the butter and the eggs and mix well. Add the water, lemon juice in top of double boiler until thick. Chill.

Use this lemon butter as filling for eclairs, scones, or to serve with a plain cake such as angel food or pound cake.

- - - - - - - - - - - - - - - - - - Per serving: 2593 Calories (kcal); 106g Total Fat; (35% calories from fat); 19g Protein; 420g Carbohydrate; 809mg Cholesterol; 1116mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 19 1/2 Fat; 27 Other Carbohydrates Serving Ideas : Use this in eclairs, scones, or between cake layers. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Lemon Ice Recipe By Serving Size Categories Amount -------2 1 2 1 2 :Jo Anne Merrill : 8 Preparation Time :0:45 : Frozen Dishes Ingredient -- Preparation Method -------------------------------water sugar fresh lemon juice lemon rind -- grated egg whites

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

Make a simple syrup by combining 1 cup sugar and 2 cups water. Bring to a boil and boil for 5 minutes or until sugar is completely dissolved. Cool. Pour lemon juice, grated lemon rind and syrup into ice cream freezer (electric works best for this dessert). Following manufacturer's directions, freeze for 15 minutes, then check; mixture should be slushy. Add egg whites that have been beaten into soft peaks. Freeze for another 15 minutes. When ready, the lemon ice will be a bit soft. Yield: "1 quart" - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 30g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Serving Ideas : A cool lemon ice for hot days. Easy to prepare. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook *

Lemon Marinade and Sauce for Poultry Recipe By Serving Size Categories Amount -------2 2 4 5 3 1/4 1/2 1 2 1/2 :Jo Anne Merrill : 0 Preparation Time :0:20 : Poultry

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------brown sugar cornstarch lemon juice water soy sauce chopped green onions -- tops included garlic salt garlic clove -- minced margarine lemon pepper

Mix the cornstarch and brown sugar in a small saucepan. Stir in the remaining ingredients except the onions. Blend well and heat to boiling. Add the onions and immediately turn heat down. Stir constantly until sauce is thickened and bubbling. Use this sauce to baste poultry during last few minutes of grilling. You can also use this sauce as a marinade. Put sauce in a heavy plastic bag along with 2 to 3 pounds of chicken pieces and marinate for from 2 hours to overnight, turning bag to coat all sides of meat. Use the leftover sauce to brush on chicken while grilling. This recipe doubles nicely. Yield: 3/4 to 1 cup sauce/marinade. Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 353 Calories (kcal); 23g Total Fat; (55% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 4562mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Use this as a marinade or as a sauce for chicken or fish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Meringue Rice Recipe By Serving Size Categories :Jo Anne Merrill : 6 Preparation Time :0:50 : Desserts

Rice Dishes

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

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

Ingredient -- Preparation Method -------------------------------milk rice sugar lemon juice lemon rind -- grated salt -- to taste eggs powdered sugar lemon juice

Put in top of double boiler the 3 cups milk and 1/2 cup raw rice. Cook over hot water until rice is soft, about 30-35 minutes. Add 1/2 cup sugar, grated rind of 1/2 lemon, 1-1/2 tablespoons lemon juice, salt and 2 slightly beaten egg yolks. Cook until thickened, stirring gently. Spoon into a greased (with margarine) baking dish. Cool. Beat 2 egg whites to soft peaks. Beat in 2 tablespoons powdered sugar and 1/2 teaspoon lemon juice. Spoon meringue over pudding and bake in preheated 425-degree oven to brown meringue; about 5-6 minutes. For richer pudding, stir 1 tablespoon margarine into the hot rice mixture and use 4 eggs instead of 2. - - - - - - - - - - - - - - - - - - Per serving: 229 Calories (kcal); 6g Total Fat; (22% calories from fat); 7g Protein; 38g Carbohydrate; 79mg Cholesterol; 346mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Pudding Cake Recipe By Serving Size Categories Amount -------1/4 2 1 1/4 2/3 1 :Jo Anne Merrill : 8 Preparation Time :0:55 : Desserts Ingredient -- Preparation Method -------------------------------salt eggs -- separated grated lemon peel lemon juice milk sugar

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

1/2

cup

flour

Heat oven to 350 degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks; blend in lemon peel, juice and milk. Add sugar, flour and salt; beat until smooth. Gently fold in egg whites. Pour into ungreased 1 quart casserole. Place casserole dish in pan of very hot water, 1-2 inches deep. Bake 45 to 50 minutes. Serve hot or warm. - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 2g Total Fat; (10% calories from fat); 3g Protein; 33g Carbohydrate; 50mg Cholesterol; 91mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Puff Pancake Recipe By Serving Size Categories Amount -------2 4 1 1/2 1/2 1 2 :Jo Anne Merrill : 2 Preparation Time :0:20 : Breakfast Ingredient -- Preparation Method -------------------------------margarine -- or butter eggs sugar all-purpose flour milk ground nutmeg lemon -- juice only powdered sugar

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

Put margarine into a 10-inch heavy skillet and place in a preheated 400-degree oven. Whisk together the eggs, granulated sugar, flour, milk and nutmeg. Pour into hot skillet and return to oven. Bake for 12-15 minutes. Remove from skillet and sprinkle with lemon juice and powdered sugar. Serve at once. - - - - - - - - - - - - - - - - - - Per serving: 443 Calories (kcal); 23g Total Fat; (45% calories from fat); 17g Protein; 45g Carbohydrate; 382mg Cholesterol; 276mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates

Serving Ideas : Serve with fresh chilled melon. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Sauce for Desserts Recipe By Serving Size Categories Amount -------1 2 2 1/4 1/4 3 :Jo Anne Merrill : 6 Preparation Time :0:15 : Desserts

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------sugar cornstarch cold water unsalted butter fresh lemon juice grated lemon peel

Combine the sugar and cornstarch in a saucepan. Slowly add the cold water and mix well. Bring mixture to a boil, then add butter, lemon juice and grated lemon peel. Continue to boil slowly until the sauce is thick and opaque. This will take about 10 minutes. Cool, chill if desired, and serve over your choice of desserts. Yield: "3 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 8g Total Fat; (31% calories from fat); trace Protein; 37g Carbohydrate; 21mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates NOTES : Serve this with "Like Magic Meringue Cake" in this cookbook, or serve over any plain cake such as a pound cake or over bread puddings. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Lemon Sour Cream Pie Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 8 Preparation Time :1:00 : Pies Ingredient -- Preparation Method --------------------------------

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

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

cup tablespoons tablespoon cup cup cup cup cup

sugar cornstarch lemon rind -- grated lemon juice egg yolks -- slightly beaten milk margarine -- or butter sour cream (9-inch) pie crust -- baked heavy whipping cream -- whipped lemon wheels -- for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter (or margarine) and cool mixture to room temperature. Stir in sour cream and pour filling into baked pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. Description: "This is a delicious pie and looks elegant enough for a dinner party, especially pretty with the whipped cream piped around edges, leaving center as is." - - - - - - - - - - - - - - - - - - Per serving: 471 Calories (kcal); 32g Total Fat; (59% calories from fat); 5g Protein; 44g Carbohydrate; 137mg Cholesterol; 257mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 2009 0 0 * Exported from MasterCook * Lemon-Apricot Cake Recipe By Serving Size Categories Amount -------1 1 1 4 3/4 1 1 :Jo Anne Merrill : 14 Preparation Time :0:55 : Cakes Ingredient -- Preparation Method -------------------------------instant lemon pudding mix apricot nectar Lemon cake mix -- * see note eggs oil lemon juice lemon zest

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

Place pudding into bowl with apricot nectar and let set while mixing the rest of ingredients. Combine the cake mix, eggs (one at a time, beating well after each), oil, lemon juice and lemon zest; add the pudding mixture. Beat well with mixer

and pour batter into oiled tube or bundt pan. Cook at 350 degrees for 40-50 minutes. Remove from oven; take out of pan immediately. Punch holes in top with a fork and spoon glaze over top of cake. One suggestion: mix powdered sugar, lemon juice, sour cream and margarine to a thin pourable consistency. May also substitute apricot nectar for the lemon juice. Apricot Lemon Glaze: Mix 1/4 cup lemon juice, 1/4 cup apricot nectar, and 1-1/2 cups powdered sugar until smooth. - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 16g Total Fat; (52% calories from fat); 3g Protein; 30g Carbohydrate; 53mg Cholesterol; 292mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates NOTES : * Use a standard size cake mix, but not a pudding cake mix. See directions for glaze at end of recipe. Nutr. Assoc. : 3760 0 2422 0 0 0 0 * Exported from MasterCook * Lemon-Cherry Layered Salad Recipe By Serving Size Categories Amount -------3 1 21 3 1 3 1/3 8 1 2 1/2 :Jo Anne Merrill : 10 Preparation Time :3:00 : Holiday

Salads

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

Ingredient -- Preparation Method -------------------------------cherry or raspberry gelatin mix boiling water cherry pie filling lemon gelatin boiling water cream cheese mayonnaise crushed pineapple marshmallows -- optional chopped nuts heavy whipping cream

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill until thickened partially. Dissolve lemon gelatin in 1 cup boiling water. Beat the cream cheese and mayonnaise together and stir in the unchilled lemon gelatin mixture to this. Blend in the undrained pineapple. Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon mixture and add the marshmallows if desired. Spread this mixture on top of the cherry pie mixture that has been chilling. Sprinkle the chopped nuts over

top and let chill until completely set. - - - - - - - - - - - - - - - - - - Per serving: 356 Calories (kcal); 15g Total Fat; (35% calories from fat); 3g Protein; 57g Carbohydrate; 28mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3 1/2 Other Carbohydrates Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner. Nutr. Assoc. : 2552 0 0 3898 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Olive Meatball Appetizers Recipe By Serving Size Categories Amount -------1 3 1 1 12 1/4 1 1/2 1 12 :Jo Anne Merrill : 4 Preparation Time :0:45 : Appetizers

Meats

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

Ingredient -- Preparation Method -------------------------------ground beef lemon juice salt grated Cheddar cheese olives -- minced green bell pepper -- chopped fine soft bread crumbs milk egg -- beaten bacon slices

Partially cook bacon, keeping it from curling. Mix all ingredients except bacon. Shape into 12 balls. Wrap a bacon slice around each ball; fasten with a toothpick. Arrange in baking dish. Bake in preheated 350-degree oven for about 40 minutes, turning once or twice. Makes 12 meatballs, to be used as appetizers or for main dish. Yield: "12 meatballs" - - - - - - - - - - - - - - - - - - Per serving: 661 Calories (kcal); 53g Total Fat; (72% calories from fat); 35g Protein; 10g Carbohydrate; 193mg Cholesterol; 1294mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 797 0 0 0 0 0 0 0 0

* Exported from MasterCook * Lemon-Pineapple Baked Chicken Recipe By Serving Size Categories Amount -------20 2 1 1 2 1 1 1 6 :Jo Anne Merrill : 6 Preparation Time :0:40 : Fruits Poultry

Healthwise

Measure -----------ounces tablespoon teaspoon teaspoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------pineapple chunks in juice garlic cloves -- minced cornstarch Worcestershire sauce Dijon mustard dried rosemary salt lemon -- thinly sliced chicken breast halves -- * see note

Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Set aside. Arrange chicken in shallow pan, skin side up. Sprinkle with salt. Broil until browned. Stir the sauce and pour over the chicken. Bake at 350 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer. - - - - - - - - - - - - - - - - - - Per serving: 317 Calories (kcal); 14g Total Fat; (38% calories from fat); 31g Protein; 18g Carbohydrate; 93mg Cholesterol; 477mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve over rice. NOTES : * Use 3 whole chicken breasts, split to make 6 halves. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Like Magic Meringue Cake Recipe By Serving Size Categories Amount -------8 :Jo Anne Merrill : 8 Preparation Time :0:55 : Cakes Ingredient -- Preparation Method -------------------------------egg whites

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

1 3/4 1/2

teaspoon cup teaspoon

fresh lemon juice sugar almond extract

Grease a bundt pan heavily with vegetable oil. Preheat oven to 350 degrees. In a large mixing bowl beat the egg whites with an electric mixer. As the whites begin to feel and look firm begin adding the sugar by teaspoons. Don't rush the mixing. Mix well after each addition before adding more sugar. Add the almond extract and continue beating until whites hold their shape. Carefully spoon the whites into the bundt pan. Make sure there are no air pockets. Push a knife blade down into meringue slowly to get rid of the air pockets. Cover the top of the meringue with waxed paper and put the pan into a larger round pan. Add water to the larger pan to come halfway up the sides of the bundt pan. Bake until the meringue is firm and dry, about 30-35 minutes. Remove the pans from oven and place the meringue cake completely before serving plate. Top with your choice serrated knife or slice first, then the bundt pan on a cooling rack. Cool removing from the bundt pan onto a of topping and slice carefully with a top each individual serving. - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Use this as a base for fresh fruits, berries, chocolate or the lemon sauce in this cookbook. This does not keep well so plan to serve the same day you prepare it. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Lima Bean and Ham Stew Recipe By Serving Size Categories Amount -------3 1 3 3 :Jo Anne Merrill : 8 Preparation Time :2:00 : Pork

Vegetables

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

Ingredient -- Preparation Method -------------------------------ham hocks lima beans chicken broth water

2 2 1 1 1

cup cup

garlic cloves Bermuda onions diced celery sliced carrots bay leaf Hot pepper sauce -- optional

Prepare lima beans by picking over to remove any debris that might be in package. Rinse beans well. Cover with about 8 cups water. Bring to a boil, cover and boil 2 minutes. Remove from heat, keep covered and allow to stand for 1 hour or more. While beans are soaking, prepare the ham hocks (or use meaty ham bones). Combine the 3 cups broth and 3 cups water in a large heavy pan with lid; bring to a boil. Add the ham and simmer for about 1 hour. Drain the beans, running hot water over beans briefly to rinse. Add the beans to the ham mixture. Slice the onions and separate into rings. Add the onions, along with the carrots, celery, and bay leaf, to the pot. Mince the garlic cloves or use a garlic press; add to mixture. Add fresh ground black pepper and salt if you prefer. Ham is salted already so you may not want to add salt at this point. Pour additional broth or hot water over this mixture to reach about 1 inch above the ingredients. Simmer for about 1 hour, stirring several times, checking to see if you need to add more liquid. After beans and vegetables are tender, remove the ham hocks or bone. Remove the meat from bones and add back to the bean mixture. Taste and add more salt or pepper if you wish; also add hot pepper sauce to your taste. - - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 8g Total Fat; (22% calories from fat); 23g Protein; 41g Carbohydrate; 40mg Cholesterol; 342mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with crusty corn bread and crisp green salad. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Low-Cal Spanish Baked Fish Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/4 :Jo Anne Merrill : 6 Preparation Time :0:30 : Ethinic Seafood

Quick and Easy Meals

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

Ingredient -- Preparation Method -------------------------------fish fillets salt paprika

1/4 1 1 1 2 2 1 2

teaspoon

tablespoons tablespoons

pepper green pepper -- cut in rings tomato -- sliced onion -- sliced lemon juice olive oil garlic clove -- minced lemons

Cut the 2 lemons into wedges. Cut fish into serving-sized pieces. Place in oven-proof baking dish. Sprinkle with salt, paprika and pepper. Top with green pepper rings, tomato slices and onion slices. Mix lemon juice, oil and garlic. Pour over the fish fillets. COVER and bake 15 minutes at 375 degrees. UNCOVER and bake about 10-13 minutes longer or until fish flakes easily. Serve with lemon wedges. - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 5g Total Fat; (30% calories from fat); 21g Protein; 7g Carbohydrate; 49mg Cholesterol; 243mg Sodium Food Exchanges: 0 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 0 0 0 0 * Exported from MasterCook * Low-Calorie "Fried" Squash or Eggplant Recipe By Serving Size Categories Amount -------2 2 3 3 :Jo Anne Merrill : 4 Preparation Time :0:10 : Appetizers Vegetables

Healthwise

Measure -----------tablespoons tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------summer squash -- * see note low calorie Italian salad dressing bread crumbs -- Italian-style grated Romano cheese

Cut squash or zucchini into 1/4-inch slices. Place in plastic bag, add the Italian dressing and shake to coat thoroughly. Into a separate bag place the cheese and bread crumbs. Add the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 450 degree oven for 5-7 minutes, just until tender-crisp. If using eggplant, slice into 3/4-inch thick slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.

- - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 3g Total Fat; (33% calories from fat); 3g Protein; 8g Carbohydrate; 6mg Cholesterol; 168mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * Use 2 medium yellow summer squash OR zucchini OR medium eggplant. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Low-Calorie French Fries Recipe By Serving Size Categories Amount -------2 3 :Jo Anne Merrill : 4 Preparation Time :0:25 : Healthwise Vegetables

Snacks

Measure -----------medium sprays

Ingredient -- Preparation Method -------------------------------potatoes -- * see note vegetable cooking spray Paprika -- optional Salt Pepper Celery salt -- optional

Cut potatoes in half lengthwise. Slice each half into lengthwise wedges with some peel on each piece. Soak in cold water for 20 minutes. Drain and dry potatoes. Spray cookie sheet with cooking spray. Place potatoes into plastic bag or large plastic bowl with tight fitting lid. Add oil and shake to coat the potatoes. Arrange potatoes in single layer on cooking sheet. Bake in preheated 450-degree oven for about 20 minutes, stirring occasionally. To season, sprinkle with salt, pepper and your choice of paprika or celery salt. Reduce salt if using celery salt. Also good sprinkled with chili powder just before end of cooking time. - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 1g Total Fat; (9% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve as snack for low calorie treat. NOTES : * Use 2 unpeeled and scrubbed potatoes, baking size. Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook * Low-Calorie Mushrooms with Cheese Recipe By Serving Size Categories :Jo Anne Merrill : 6 Preparation Time :0:20 : Appetizers Healthwise

Cheese Vegetables

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

Measure -----------pound tablespoons tablespoons tablespoon

Ingredient -- Preparation Method -------------------------------mushrooms grated Parmesan cheese -- * see note Italian bread crumbs chopped fresh parsley Garlic salt -- to taste Black pepper -- to taste

Remove stems from mushrooms and reserve. Wash mushrooms and leave moist. Combine half the cheese with the crumbs. Add garlic salt and black pepper to your preference. Roll the moist mushrooms in the cheese mixture; place cup side up on shallow non-stick baking pan sprayed with cooking spray. Dry the stems and chop; add parsley and the remaining cheese. Spoon this mixture into the caps. Bake in preheated 475-degree oven 8-10 minutes or until browned. - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 2g Total Fat; (30% calories from fat); 4g Protein; 5g Carbohydrate; 4mg Cholesterol; 227mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * Use Romano cheese instead of Parmesan if preferred, or use a combination of both. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Low-Fat Glazed Chicken in Crockpot Recipe By Serving Size Categories Amount -------6 3 1/2 :Jo Anne Merrill : 6 Preparation Time :8:00 : Crockpot Poultry

Healthwise

Measure -----------ounces teaspoon Dash

Ingredient -- Preparation Method -------------------------------orange juice, frozen concentrate -- thaw chicken breasts -- split marjoram ground nutmeg

2

1/4

Dash cup tablespoons

garlic powder water cornstarch

Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken. - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 13g Total Fat; (40% calories from fat); 31g Protein; 13g Carbohydrate; 93mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with brown or white rice. NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home in the evening. For an even healthier variation, use boneless skinless chicken breasts. * Garlic is optional. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Low-Fat Healthy Chili in Crockpot Recipe By Serving Size Categories Amount -------1 6 1 2 2 1 1 1/2 :Jo Anne Merrill : 4 Preparation Time :12:00 : Crockpot Meats

Healthwise

Measure -----------pound ounces cup tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------beef stew meat -- trimmed tomato paste chopped onions -- 2 medium onions bell peppers -- diced garlic cloves -- minced chili powder ground cumin dried oregano -- crushed

Trim the beef of all visible fat. Cut into 1/2 inch cubes.

Place meat in crockpot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid. Cover and cook for 12 hours on LOW heat. When done, you can skim the fat from surface and discard. - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 11g Total Fat; (35% calories from fat); 27g Protein; 17g Carbohydrate; 62mg Cholesterol; 425mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve this low-fat dish with rice or beans. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Low-Fat Turkey Lasagna Sauce Recipe By Serving Size Categories :Jo Anne Merrill : 4 Preparation Time :1:15 : Healthwise Recipes with Alcohol

Poultry Sauces/Marinades

Amount -------1 2 1 2 3 6 2 1 1

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

ounces tablespoons tablespoon cup

Ingredient -- Preparation Method -------------------------------ground turkey vegetable oil onion -- chopped garlic cloves -- minced tomatoes -- peeled and chopped tomato paste chopped oregano chopped fresh basil red wine -- dry Black pepper -- to taste

Heat oil in heavy skillet with lid; saut� onion and garlic for 4-5 minutes until limp. Add turkey and cook, breaking up meat, until no pink color remains. Stir in remaining ingredients and simmer for 1 hour. Add a small amount of water if sauce appears to be getting too dry. Let stand 15 minutes before serving over spaghetti. - - - - - - - - - - - - - - - - - - Per serving: 340 Calories (kcal); 17g Total Fat; (49% calories from fat); 23g Protein; 17g Carbohydrate; 90mg Cholesterol; 490mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve over spaghetti or use to make lasagna. Nutr. Assoc. : 0 0 0 0 0 0 26053 0 0 0 * Exported from MasterCook * M-O-M's Muffins Recipe By Serving Size Categories Amount -------1 4 3/4 3/4 1 1/4 1/2 3 :Jo Anne Merrill : 10 Preparation Time :0:45 : Breakfast Muffins

Healthwise

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

Ingredient -- Preparation Method -------------------------------egg -- beaten shortening -- liquid milk Malt-o-Meal� flour sugar baking powder

Mix all ingredients just until moistened; DO NOT overmix. Fill muffin cups 3/4 full. Bake in preheated 400-degree oven for 20 minutes. Variations: Add about 2 tablespoons of peanut butter, and/or chopped dried apricots, chopped prunes, or dates. I also have added 1-2 tablespoons wheat germ.

- - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 33g Carbohydrate; 21mg Cholesterol; 162mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Serving Ideas : For a healthy breakfast, have a muffin and milk or juice. Nutr. Assoc. : 0 0 0 860 0 0 0 * Exported from MasterCook * Make Ahead Enchilada Casserole Recipe By Serving Size :Jo Anne Merrill : 4 Preparation Time :0:35

Categories Amount -------2 1 1 1/2 2 1/4 1/4 15 2/3 1/3 1 1/2 1/4 1 8 1/4

: Breads Quick and Easy Meals Measure -----------cups cup cup tablespoons teaspoon teaspoon ounces cup cup tablespoon teaspoon teaspoon cup

Casseroles

Ingredient -- Preparation Method -------------------------------shredded Monterey Jack cheese shredded Cheddar cheese onion -- chopped sour cream fresh parsley -- optional salt black pepper tomato sauce water chopped green peppers chili powder oregano ground cumin garlic clove -- minced flour tortillas shredded Cheddar cheese

Mix Monterey cheese, 1 cup Cheddar cheese, onion, sour cream, parsley, salt and pepper. Set aside. Combine the tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes. Pour into a 9-inch ungreased pie pan. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13 � 7 inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered at 350 degrees for about 20 minutes, or until hot and bubbling. Garnish with sour cream and sliced black olives. - - - - - - - - - - - - - - - - - - Per serving: 937 Calories (kcal); 46g Total Fat; (43% calories from fat); 38g Protein; 95g Carbohydrate; 100mg Cholesterol; 2025mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : After sprinkling with cheese, you may cover and refrigerate for up to 24 hours. Bake uncovered in 350-degree oven for 35 minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Make Ahead Yeast Pancakes Recipe By Serving Size :Jo Anne Merrill : 4 Preparation Time :24:00

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

: Breakfast Measure -----------package cup cups cup Ingredient -- Preparation Method -------------------------------yeast warm water biscuit mix milk eggs

Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let stand until softened, about 5 minutes. Mix in remaining ingredients with a wire whisk or mixer until smooth. Cover tightly and refrigerate up to 24 hours. To prepare the griddle, heat over high heat and rub with tiny bit of oil on a paper towel. Turn heat down to medium and use about 1/4 cup of batter for each pancake. Cook until pancakes are dry around edges and top is bubbly. Turn and cook other side until browned. Yield: 12-14 pancakes. Description: "A great breakfast treat that requires little preparation. Serve with your choice of topping; try fruit and yogurt or sour cream." Yield: "14 pancakes" - - - - - - - - - - - - - - - - - - Per serving: 332 Calories (kcal); 14g Total Fat; (36% calories from fat); 10g Protein; 42g Carbohydrate; 103mg Cholesterol; 825mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Prepare this batter the night before, remove and let stand at room temperature for about 10 minutes before cooking. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Maple-Glazed Gingersnap Apple Pie Recipe By Serving Size Categories Amount -------1 6 1/2 1/4 1/2 1/2 :Jo Anne Merrill : 8 Preparation Time :1:00 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------(9-inch) pie crust -- unbaked thin apple slices sugar packed brown sugar crushed gingersnap cookies cinnamon

1/2 1/4 1/4

cup cup cup

chopped black walnuts margarine -- melted maple syrup

Line a 9-inch pie pan with the bottom crust. Place half of the THINLY sliced apples in the crust; set aside. In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in pastry, place over apples and seal. Cover LOOSELY with foil and bake at 375 degrees for 35 minutes. Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm. - - - - - - - - - - - - - - - - - - Per serving: 379 Calories (kcal); 17g Total Fat; (39% calories from fat); 4g Protein; 55g Carbohydrate; 0mg Cholesterol; 266mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 2 Other Carbohydrates Nutr. Assoc. : 2009 28 0 0 1388 0 20187 0 0 * Exported from MasterCook * Maple-Walnut Crunch Waffles Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 2 1 1/2 1/2 1/4 1/3 1/2 :Jo Anne Merrill : 3 Preparation Time :0:15 : Breakfast Ingredient -- Preparation Method -------------------------------eggs maple syrup buttermilk all-purpose flour baking powder baking soda salt vegetable shortening black walnuts Margarine Cinnamon sugar

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

Preheat waffle iron according to directions. Fit the steel knife blade into the work bowl of a food processor. Combine

eggs, syrup, buttermilk, flour, baking powder, baking soda, salt, shortening and walnuts in the bowl. Process until batter is light and airy, only about 5 seconds. Scrape down sides of bowl and process about 2 seconds more. Pour 1/3 of the batter at a time into the center of preheated waffle iron. Bake according to manufacturer's instructions or until steaming stops, which takes about 5 minutes. Remove waffles carefully. Top with margarine and cinnamon sugar. This recipe makes 3 large waffles. Yield: "3 large waffles" - - - - - - - - - - - - - - - - - - Per serving: 867 Calories (kcal); 39g Total Fat; (40% calories from fat); 21g Protein; 108g Carbohydrate; 129mg Cholesterol; 803mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Serve for breakfast or brunch. NOTES : * Cinnamon sugar is made by combining 1/2 cup sugar with 1/4 teaspoon cinnamon. Store in container with lid. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marc's Christmas Caramels Recipe By Serving Size Categories Amount -------2 1/2 1 1 1/2 4 1 1 1/2 1/2 :Jo Anne Merrill : 64 Preparation Time :0:45 : Candies

Holiday

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

Ingredient -- Preparation Method -------------------------------sugar salt light cream butter light corn syrup unsweetened chocolate squares vanilla extract pecan halves candied cherries

In large saucepan, combine the sugar, salt, cream, butter (best to use butter instead of margarine for this recipe) syrup and chocolate. Bring to a gentle boil over low heat. Cook, stirring frequently, until mixture reaches 248 degrees on candy thermometer, or to the firm-ball stage when a bit is dropped into cold water. Remove from heat and cool for 5 minutes. Stir in the vanilla extract and pecan halves. Butter an 8-inch square pan and pour in the candy. Press 32

cherries, cut in half, on candy if desired. Cool candy until firm. Cut into 1-inch pieces (should be 64), leaving a cherry half on each piece. Place each piece on wax paper or in paper candy liners found at cake decorating supply stores or gift shops. - - - - - - - - - - - - - - - - - - Per serving: 93 Calories (kcal); 6g Total Fat; (57% calories from fat); 1g Protein; 10g Carbohydrate; 10mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Serving Ideas : Make these a few days before Christmas for gifts. NOTES : Marc Merrill, my teenage son, likes to make this at holiday time. * Use red and green candied cherries, cut in half, as an optional decoration for the top of caramel squares. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marc's High Fiber Energy Bars Recipe By Serving Size Categories Amount -------2 2/3 1/2 3/4 3/4 1/4 1 1 1/2 1 1/2 1/4 1 1/2 :Jo Anne Merrill : 48 Preparation Time :0:40 : Breakfast

Snacks

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

Ingredient -- Preparation Method -------------------------------dried prunes -- pitted orange juice chopped nuts margarine -- soft packed brown sugar honey egg all-purpose flour rolled oats wheat germ baking soda salt

Combine prunes (and apricots if using) with the orange juice in a blender. Blend until almost smooth, scrapping down the sides of the blender a few times. Stir in the nuts; set mixture aside. In a large bowl, cream the margarine, sugar and honey. Beat in the egg. Mix in flour, oats, wheat germ, baking soda and salt to blend thoroughly. Grease a 9 � 13-inch baking flour mixture evenly in the mixture in pan, keeping the Crumble the remaining flour pan. Spread a little less than half of the pan. Spread the prune mixture evenly over the prune mixture to within 1/2 inch of the edges. mixture over the top to cover the prune

mixture. Pat down gently. Bake in a preheated 350-degree oven 30-35 minutes or until browned and springs back to the touch. Cool on wire rack. Cut into bars about 1 by 2 inches each. Yield: "48 bars" - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 4g Total Fat; (35% calories from fat); 2g Protein; 15g Carbohydrate; 4mg Cholesterol; 85mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates Serving Ideas : Keep these on hand for a healthy snack. NOTES : My son Marc likes to carry these along with him when he goes trail biking. * Substitute 1/2 cup dried apricots for half of the prunes if desired. Fiber content will remain about the same. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marina's Beef-Rice-Peach Roll Recipe By Serving Size Categories Amount -------2 16 1 1/2 2 1 2 1 1/2 1/4 1 1 1/4 :Jo Anne Merrill : 8 Preparation Time :1:20 : Meats

Rice Dishes

Measure -----------pounds ounces cups large teaspoons teaspoons teaspoon cup tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------lean ground beef peach slices -- canned soft bread crumbs eggs onion -- chopped fine fresh dill weed salt black pepper rice chopped fresh parsley ground nutmeg

Drain the peaches, reserving syrup, and cut slices in half. Combine beef, bread crumbs, beaten eggs, onion, dill weed, salt, pepper and 1/3 cup of the peach syrup. Mix well. Combine the cooked rice, parsley and 1 tablespoon of peach syrup. Pat the meat on waxed paper into a 14 � 10 rectangle about 3/4-inch thick.

Spread the rice mixture evenly over meat. Stir nutmeg into peaches and distribute evenly over the meat. Roll up meat, jelly-roll fashion, from short side of rectangle to enclose peaches and form a pinwheel loaf. Press meat over filling at both ends of loaf. Place, seam-side down, on rack in roasting pan. Bake in preheated 350-degree oven for 1 hour. Brush with peach syrup and continue baking 15 minutes more. Let stand 10-15 minutes before slicing. - - - - - - - - - - - - - - - - - - Per serving: 453 Calories (kcal); 25g Total Fat; (50% calories from fat); 24g Protein; 30g Carbohydrate; 132mg Cholesterol; 539mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mayonnaise Biscuits Recipe By Serving Size Categories Amount -------2 1 1/4 :Jo Anne Merrill : 12 Preparation Time :0:20 : Breads

Breakfast

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

Ingredient -- Preparation Method -------------------------------self-rising flour milk mayonnaise -- * see note

Combine all the ingredients, mix well. Divide the dough among 12 greased muffin tins. Bake in preheated 400-degree oven for 12-15 minutes. This recipe can be doubled. Keep leftovers in refrigerator and reheat slowly.

- - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 5g Total Fat; (35% calories from fat); 3g Protein; 16g Carbohydrate; 4mg Cholesterol; 301mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * Use only real mayonnaise, not salad dressing type. Nutr. Assoc. : 0 0 0 * Exported from MasterCook *

Meat and Potato Stuffed Peppers Recipe By Serving Size Categories Amount -------6 3/4 3/4 1 4 2 2 1 1/2 :Jo Anne Merrill : 6 Preparation Time :1:10 : Meats Vegetables

Pork

Measure -----------large pound pound teaspoons cups cups

Ingredient -- Preparation Method -------------------------------bell peppers lean ground beef ground pork -- * see note onion -- chopped potatoes -- cooked and diced angostura bitters shredded Cheddar cheese -- 8 ounces milk Salt -- to taste Pepper -- to taste Tomato sauce -- optional

Have a large pot of water boiling. Slice top from peppers, remove seeds, and drop into boiling water. Boil 5 minutes, remove and invert to drain and cool. Mix the beef, pork, onion, potatoes, angostura bitters, cheese and milk together. Season with salt and pepper. Stuff peppers with meat mixture. Place peppers in a shallow baking pan, add water until 1-inch deep. Bake in preheated 350-degree oven for 1 hour. Serve as is or with heated tomato sauce, especially sauce with herbs added. Description: "A different version of stuffed peppers. This combines beef and pork along with potatoes instead of the usual rice. Angostura aromatic bitters add a distinctive taste." - - - - - - - - - - - - - - - - - - Per serving: 592 Calories (kcal); 39g Total Fat; (58% calories from fat); 34g Protein; 27g Carbohydrate; 131mg Cholesterol; 342mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : * Use more or less of the meats, or omit if you prefer. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Melt-in-Your-Mouth Cookies Recipe By Serving Size Categories Amount :Jo Anne Merrill : 144 Preparation Time :0:25 : Cookies Ingredient -- Preparation Method

Measure

-------2 1 5 2 2 1/4

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

-------------------------------margarine sugar all-purpose flour vanilla extract chopped pecans salt Confectioner's sugar

In a mixing bowl, cream the margarine (or butter) and sugar; add flour, vanilla, pecans and salt. Mix well. Roll dough into 1-inch balls and place on ungreased cookie sheets. Bake in preheated 325-degree oven for 17-20 minutes or until lightly browned. Cool cookies slightly before rolling them in the confectioner's sugar. Yield: About 12 dozen. Description: "These are soft, round cookies that look pretty since they are rolled in powdered sugar -- and they melt in your mouth." Yield: "12 dozen" - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 4g Total Fat; (59% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Chicken Rolls Recipe By Serving Size Categories Amount -------2 1 2 1/2 1 1 1/4 1/2 16 1/2 :Jo Anne Merrill : 4 Preparation Time :0:45 : Poultry Ingredient -- Preparation Method -------------------------------chicken breasts green chiles chopped black olives shredded Monterey Jack cheese egg -- beaten crushed tortilla chips vegetable oil -- not olive oil enchilada sauce -- canned tomatoes -- canned Cheddar cheese

Measure -----------can tablespoons cup large cup cup cup ounces cup

Chicken breasts: split, skin, bone and pound to flatten. Crush the tortilla chips finely. Chop enough black olives for 4-6 teaspoons. On each chicken breast place 1 chili, 1 teaspoon or more of chopped olives, and 2 tablespoons Jack cheese. Roll breasts tightly and fasten with wooden picks. Dip each roll into the beaten egg, then into crushed chips. Use heavy skillet to heat oil; brown rolls lightly. Place rolls in a shallow baking dish. Chop the tomatoes but do not drain. Mix with the enchilada sauce and pour over chicken rolls. Bake in preheated 350-degree oven for 35-40 minutes. Sprinkle with Cheddar cheese and bake 5-7 minutes longer until cheese is bubbling. - - - - - - - - - - - - - - - - - - Per serving: 653 Calories (kcal); 46g Total Fat; (63% calories from fat); 41g Protein; 19g Carbohydrate; 176mg Cholesterol; 476mg Sodium Food Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with chilled jicama slices and avocado halves. Nutr. Assoc. : 0 907 2678 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Churros Recipe By Serving Size Categories Amount -------2 1 1/2 1/4 1 3 1/4 1/4 :Jo Anne Merrill : 24 Preparation Time :0:40 : Pastry

Snacks

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

Ingredient -- Preparation Method -------------------------------Canola oil water margarine salt all-purpose flour eggs sugar ground cinnamon

Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.

Remove from heat. Beat in eggs all at once and continue beating until smooth. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side. Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture. Description: "Churros, or Crullers, are to the Spanish and Mexicans what doughnuts are to Americans for coffee breaks." - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 23g Total Fat; (87% calories from fat); 1g Protein; 6g Carbohydrate; 23mg Cholesterol; 74mg Sodium Food Exchanges: 1/2 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 * Mexican Hot Chocolate Recipe By Serving Size Categories Amount -------1 1/2 1/4 3/4 5 1/2 1/4 1 2 :Jo Anne Merrill : 4 Preparation Time :0:10 : Beverages

Chocolate

Measure -----------ounces cup cup teaspoons teaspoon teaspoon Dash cups

Ingredient -- Preparation Method -------------------------------unsweetened chocolate sugar water instant coffee ground cinnamon ground nutmeg salt milk

Heat all the ingredients except milk in saucepan over low heat. Stir constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly, for 4 minutes. Stir in milk; heat just until hot. Beat with hand mixer until foamy. Top with whipped cream if desired. Serve immediately. This recipe may be doubled if you wish.

- - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 10g Total Fat; (45% calories from fat); 5g Protein; 22g Carbohydrate; 17mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Microwave Basic Meatloaf Recipe By Serving Size Categories Amount -------1 1/2 3/4 1/2 1 2 2/3 1/8 :Jo Anne Merrill : 6 Preparation Time :0:30 : Meats Quick and Easy Meals

Microwave

Measure -----------pounds cup cup large tablespoons cup teaspoon

Ingredient -- Preparation Method -------------------------------ground beef chopped onions bread crumbs egg ketchup milk paprika Salt -- to taste Black pepper -- to taste

Mix together the beef, onion, bread crumbs, beaten egg, ketchup, milk and seasonings. Press mixture into a 9-inch pie plate or similar microwave-safe dish. Spread about 2 tablespoons ketchup or chili sauce evenly over top of meat. If your microwave has a temperature probe, insert it so tip is in center of food. Cover tightly with plastic wrap, arranging loosely around probe to vent. If not using a probe, cover tightly and then vent 1 edge slightly. Microwave on medium high for 26-28 minutes, or until probe reaches 170 degrees. Let meat loaf stand for 10 minutes before serving. - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 32g Total Fat; (68% calories from fat); 22g Protein; 11g Carbohydrate; 131mg Cholesterol; 237mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : This is a basic meatloaf; add your own favorite ingredients. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Microwave Caramel Corn Recipe By Serving Size Categories Amount -------3 1 1/4 1/2 :Jo Anne Merrill : 8 Preparation Time :0:25 : Microwave

Snacks

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

Ingredient -- Preparation Method -------------------------------popcorn -- * see note brown sugar Margarine -- not diet corn syrup baking soda

Boil brown sugar, margarine and syrup in microwave for 2 minutes. Add the baking soda; mix well. Pour mixture over popped corn and place in microwave for 2 minutes. Remove from microwave and stir very well. Return mixture to microwave for one more minute. Cool a bit before serving. - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 5g Total Fat; (22% calories from fat); 1g Protein; 35g Carbohydrate; 0mg Cholesterol; 244mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates NOTES : * Use about 3 quarts or 2 large bowls of popped corn. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Microwave Chicken Teriyaki in a Bag Recipe By Serving Size Categories Amount -------3 1/4 1/3 1/3 1 :Jo Anne Merrill : 4 Preparation Time :0:35 : Microwave

Poultry

Measure -----------pounds cup cup cup tablespoon

Ingredient -- Preparation Method -------------------------------whole chicken soy sauce honey dry sherry cornstarch Microwave cooking bag

Into the cooking bag, place soy sauce, honey and sherry. Add whole chicken to bag and tie securely. Place the bag into a 2-quart oblong glass baking

dish. Refrigerate for 2 hours, turn the bag 2-3 times to allow marinade to reach all surfaces of the chicken. When ready to microwave, cut a slit in the bag near the closure. If you are using a temperature probe, insert through the slit into the thickest part of the thigh. Avoid touching the bone. Microwave at medium high until temperature reaches 190 degrees, or about 20 minutes. Temperature varies so check after about 17 minutes. Remove chicken from microwave. Prepare the sauce. Into a 1-quart glass measuring cup stir together 2 tablespoons water and 1 tablespoon cornstarch. Cut off one corner of the cooking bag and drain the juices into the measuring cup with the cornstarch and water. Microwave on high power for 2 minutes, stirring after one minute. Sauce should be thick and clear. Chicken should stand in bag for 10 minutes; remove bag carefully, and place chicken on serving platter. Pour sauce over chicken and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 626 Calories (kcal); 35g Total Fat; (52% calories from fat); 44g Protein; 27g Carbohydrate; 211mg Cholesterol; 1196mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Serving Ideas : Good with streamed rice and a green vegetable. NOTES : You will need a cooking bag designed for the microwave for this recipe. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Microwave Fruit Jam Recipe By Serving Size Categories :Jo Anne Merrill : 0 Preparation Time :0:20 : Fruits Jellies and Jams

Healthwise Microwave

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

Measure -----------cups pint ounces (1 3/4-ounce) cups tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------diced rhubarb strawberries crushed pineapple -- canned package pectin sugar fresh lemon juice grated lemon peel

Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container.

Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender. Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute. Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute. Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate. Yield: About 4 jelly jar-sized servings. Yield: "4 jars" - - - - - - - - - - - - - - - - - - Per serving: 3543 Calories (kcal); 2g Total Fat; (0% calories from fat); 5g Protein; 914g Carbohydrate; 0mg Cholesterol; 123mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 0 Fat; 56 1/2 Other Carbohydrates Serving Ideas : Great to make for gift-giving. Pretty in jelly jars. NOTES : * Do not drain pineapple. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Microwave New England Boiled Dinner Recipe By Serving Size Categories Amount -------3 1/2 1 2 2 3 4 1 :Jo Anne Merrill : 6 Preparation Time :2:00 : Ethinic

Microwave

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

Ingredient -- Preparation Method -------------------------------corned beef brisket Bermuda onion -- thinly sliced garlic cloves -- minced bay leaves Black pepper -- to taste potatoes -- sliced carrots -- sliced cabbage head Hungarian paprika -- optional

Place the brisket in a 3-quart casserole dish; add 3 cups water. Lay slices of onion over top; add garlic, bay leaves and black pepper. Cover and microwave on high power for 10 minutes. Turn brisket over and cover again. Microwave on low for 70-80 minutes, turning meat every 25 minutes.

Add sliced potatoes and carrots to broth. Cut cabbage into 6 wedges and arrange in a circular design on top of meat. Add a dusting of Hungarian paprika to potatoes and cabbage if you prefer. Cover and cook at high temperature for 25-30 minutes, rearranging vegetables after 15 minutes. Vegetables should be tender when done. Discard bay leaves and let stand a few minutes before serving. - - - - - - - - - - - - - - - - - - Per serving: 634 Calories (kcal); 40g Total Fat; (56% calories from fat); 43g Protein; 26g Carbohydrate; 141mg Cholesterol; 368mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Crusty bread and fresh fruit complete this meal. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Microwave Salmon Steaks Recipe By Serving Size Categories Amount -------4 2 2 1/2 :Jo Anne Merrill : 4 Preparation Time :0:07 : Microwave

Quick and Easy Meals

Measure -----------1-pound tablespoons teaspoons teaspoon

Ingredient -- Preparation Method -------------------------------salmon steaks margarine fresh lemon juice dill weed Paprika

Line a 2-quart oblong glass baking dish with paper towels. Place the steaks on towels and brush with melted margarine mixed with lemon juice. Sprinkle dill weed on steaks. Cover with waxed paper. Microwave on high power for 5-7 minutes. When fish is done, it will flake easily with a fork. Garnish tops of steaks with chopped parsley, sprinkling of paprika and additional margarine if desired. - - - - - - - - - - - - - - - - - - Per serving: 578 Calories (kcal); 21g Total Fat; (34% calories from fat); 91g Protein; trace Carbohydrate; 236mg Cholesterol; 371mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Microwave Sweet and Sour Pork Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 1 1 2/3 1/4 1/4 3 1/2 1 1 1 :Jo Anne Merrill : 6 Preparation Time :0:45 : Microwave

Pork

Measure -----------pounds tablespoons tablespoon teaspoon (8 3/4-ounce) cup cup cup tablespoons teaspoon can

Ingredient -- Preparation Method -------------------------------pork shoulder -- cut in 1-inch cubes chopped onions soy sauce browning sauce -- * see note can pineapple chunks in juice water cider vinegar packed brown sugar cornstarch salt green bell pepper -- 1/2 inch strips water chestnuts -- drained and sliced tomato -- chopped

Use pork shoulder, pork butt or any cut you prefer. Cut pork into 1-inch cubes. Place in a 2-quart casserole; add the instant minced onions, soy sauce and browning sauce. Drain pineapple, reserving juice. Add the juice to the pork and stir to blend. Cover and microwave at medium power for 25 minutes, stirring once after 15 minutes. Blend together in a small bowl the 2/3 cup water, vinegar, brown sugar, cornstarch and salt. Add this mixture along with the pineapple and water chestnuts to the meat mixture. Cover and microwave at medium high for 15 minutes, stir every 5 minutes. Add the green pepper for the last 5 minutes of cooking time. The mixture should be clear and thick by this time; if not, cook a minute or two longer. Gently fold in the chopped tomatoes and let stand, covered, for 10-15 minutes before serving. Serve over rice or crisp noodles. - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 15g Total Fat; (47% calories from fat); 15g Protein; 22g Carbohydrate; 60mg Cholesterol; 416mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : * Browning sauce can be found in the condiments area of most grocery stores, but can be omitted if necessary.

* Do not double this recipe, the cooking time would vary a lot. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1586 0 * Exported from MasterCook * Mint Sauce with New Potatoes Recipe By Serving Size Categories Amount -------1 1/2 2 16 :Jo Anne Merrill : 4 Preparation Time :0:30 : Vegetables Ingredient -- Preparation Method -------------------------------heavy cream chopped mint new potatoes Salt -- to taste White pepper

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

Put the cream and mint leaves into a small HEAVY pan and simmer until cream is reduced to half. Wash and scrape new potatoes. Place in a pan with enough water to cover, add salt, and boil for 15 minutes or until just tender. Drain and pierce each potato in 1 or 2 places so cream can be absorbed. Sprinkle with salt and pepper. Pour minted sauce over and serve immediately. This recipe can be doubled. - - - - - - - - - - - - - - - - - - Per serving: 694 Calories (kcal); 34g Total Fat; (42% calories from fat); 12g Protein; 90g Carbohydrate; 122mg Cholesterol; 64mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 20062 0 0 0 * Exported from MasterCook * Molasses Elephant Cookies Recipe By Serving Size Categories Amount -------4 2 1 :Jo Anne Merrill : 40 Preparation Time :1:30 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour ground cinnamon ground ginger

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

1 1/4 1/2 1 3 1

1/4

teaspoon teaspoon cup cup large cup cup

baking soda salt vegetable shortening sugar eggs light molasses cider vinegar

Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside. Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and refrigerate 1 hour or more. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. Just before baking, make a face or design with raisins or small pieces of dates on each cookie. Bake in preheated 375-degree oven for 10-12 minutes or until set when lightly touched. Remove from cookie sheets and place on wire racks to cool completely. Yield: about 40 large cookies. Yield: "40 large cookies" - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 3g Total Fat; (23% calories from fat); 2g Protein; 20g Carbohydrate; 14mg Cholesterol; 52mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 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 * Molasses Rice Pudding Recipe By Serving Size Categories Amount -------2 1 1/2 1 1/4 1 1/4 1 1 1/4 :Jo Anne Merrill : 4 Preparation Time :1:00 : Desserts

Rice Dishes

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

Ingredient -- Preparation Method -------------------------------eggs -- beaten milk rice -- cooked raisins molasses salt vanilla cinnamon

1/2

teaspoon

nutmeg bowl, add milk and eggs and mix well. Place in a medium baking the mixture is firm. Serve warm desired.

Preheat oven to 350 degrees. In a medium well. Add all the other ingredients, mix dish. Cover and bake for 1 hour or until or chilled, topped with whipped cream if

- - - - - - - - - - - - - - - - - - Per serving: 468 Calories (kcal); 6g Total Fat; (11% calories from fat); 11g Protein; 94g Carbohydrate; 106mg Cholesterol; 620mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Monte Cristo Sandwiches Recipe By Serving Size Categories Amount -------6 6 6 12 1 1/2 1 1/4 1 1/3 1 :Jo Anne Merrill : 6 Preparation Time :0:20 : Quick and Easy Meals

Sandwiches

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

Ingredient -- Preparation Method -------------------------------turkey slices -- cooked Swiss cheese slices -- thin extra lean ham slices -- thin bread slices BATTER all-purpose flour baking powder salt water egg Vegetable oil Powdered sugar

cups tablespoon teaspoon cups large

Place slice each of turkey, cheese, then ham on 6 slices of bread. Use a good bread that is not too thin. Top with remaining bread slices. Cut sandwiches into quarters; hold sandwiches together with wooden toothpicks. Dip quarters into batter. Fry in hot oil until golden brown. Remove toothpicks; sprinkle lightly with powdered sugar. BATTER: Sift flour, baking powder and salt together. Add water to egg and slightly beat. Add egg to flour mixture and beat until smooth. Serve with fresh fruit such as melon balls, grapes and pineapple chunks for an authentic Monte Cristo sandwich.

- - - - - - - - - - - - - - - - - - Per serving: 426 Calories (kcal); 12g Total Fat; (26% calories from fat); 26g Protein; 50g Carbohydrate; 80mg Cholesterol; 1392mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with melon balls and grapes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Monterey Jack Cheese Bread Recipe By Serving Size Categories Amount -------4 3 1/2 1/2 1/2 1 1/2 1 1 1 :Jo Anne Merrill : 6 Preparation Time :0:25 : Breads Ingredient -- Preparation Method -------------------------------Monterey Jack cheese -- cut in 1-inch cubes eggs milk dried rosemary dried basil buttermilk baking mix chopped black olives chopped green chiles dried tomatoes -- optional

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

Preheat oven to 400 degrees. Grease an 8-inch pie plate. Cut cheese into 1-inch cubes. Fit the steel knife blade into the work bowl. Process cheese until chopped into 1/4 inch pieces. Remove 1/2 cup cheese from bowl and set aside for topping. Add eggs, milk, rosemary, basil and biscuit mix to cheese in bowl. Process until batter is smooth, 10-15 seconds, stopping machine once to scrape down sides of bowl with rubber spatula. Pour into prepared pie plate. Sprinkle top of batter with remaining cheese. Bake until bread is light golden brown, about 20 minutes. Cut into wedges to serve. Makes 4-6 servings. - - - - - - - - - - - - - - - - - - Per serving: 240 Calories (kcal); 13g Total Fat; (48% calories from fat); 10g Protein; 21g Carbohydrate; 113mg Cholesterol; 515mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Great with chili or a Southwest Omelet.

NOTES : Substitute either Cheddar or Swiss cheese for the Monterey Jack. I also add one or all of the following: tablespoon of chopped green chiles, tablespoon of chopped black olives, or a tablespoon of chopped sun-dried tomatoes (packed in oil or rehydrated). If using these optional ingredients, add after processing other ingredients. Stir in gently. Nutr. Assoc. : 0 0 0 0 0 0 2678 0 0 * Exported from MasterCook * Moussaka di Mare (Eggplant and Tuna) Recipe By Serving Size Categories Amount -------1 6 1 1 1 14 3 1/8 1/8 1/4 2 3 2/3 :Jo Anne Merrill : 6 Preparation Time :0:50 : Ethinic

Vegetables

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

Ingredient -- Preparation Method -------------------------------eggplant tablespoons margarine onion -- chopped garlic clove -- minced (16-ounce) can tomatoes ounces canned tuna -- two cans tablespoons tomato paste teaspoon ground cinnamon teaspoon black pepper cup all-purpose flour cups milk large eggs -- beaten cup grated Parmesan cheese

Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices with salt and let stand 15 minutes. Pat the slices dry, then place on an oiled baking sheet. Melt 2 tablespoons margarine in a skillet, add about 2 tablespoons oil then brush eggplant with half of this mixture. Bake the eggplant in a preheated 350-degree oven for 10 minutes. Remove and set aside. In the same skillet, saut� the onion and garlic until limp and tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon salt and pepper. Mix well. Heat for 3-4 minutes, stirring often. Melt remaining margarine in a saucepan; stir in flour and 1/4 teaspoon salt. Cook for 1 minute. Add milk slowly and stir until the mixture boils and thickens. Gradually pour the hot sauce into the 3 beaten eggs, stirring constantly, then add the cheese and blend well. Arrange half the eggplant slices in a shallow 2-quart baking dish. Cover with tuna mixture, then top with remaining eggplant slices. Pour the cheese mixture on top. Bake in preheated 350-degree oven 40 minutes or until golden brown.

- - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 20g Total Fat; (48% calories from fat); 29g Protein; 20g Carbohydrate; 131mg Cholesterol; 664mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : * Use tuna packed in water if you prefer, or 1 can of each type of tuna. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mr. Bill's Beerbelly Bread Recipe By Serving Size Categories Amount -------5 3 1 1/2 1 1/2 5 12 1 1/2 :Jo Anne Merrill : 16 Preparation Time :1:00 : Breads

Recipes with Alcohol

Measure -----------cups teaspoons teaspoons cups tablespoons ounces tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------all-purpose flour double-acting baking powder salt sour cream -- 12 ounces sugar beer margarine mixed herbs -- optional

Combine the sifted flour, sugar, baking powder and salt in a large bowl; blend well. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. Grease a 2-1/2 quart baking dish or similar sized pan. Preheat oven to 350 degrees. Pour mixture into pan and bake for 40-45 minutes. Remove and brush top with 1 tablespoon margarine. Return to oven and bake 15 minutes longer, or until browned and sounds "hollow" when tapped. - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g Protein; 36g Carbohydrate; 10mg Cholesterol; 313mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with chili or baked beans. NOTES : This does not keep as well as regular biscuits or bread, so eat right away. Leftovers do make good toast.

* If using self-rising flour, omit the baking powder and salt. Use a combination of herbs and spices as you wish. Try some dried basil, oregano, sage and rosemary. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * My Beef Barbecue Recipe By Serving Size Categories Amount -------4 30 2 1 1/2 1 1 1 1/2 1/3 4 1/8 :Jo Anne Merrill : 20 Preparation Time :6:45 : Meats

Sandwiches

Measure -----------pounds ounces quart teaspoon teaspoon teaspoon cup cup cup teaspoon

Ingredient -- Preparation Method -------------------------------beef stew meat -- small cubes tomatoes -- chopped onions -- chopped water chili powder salt -- to taste black pepper -- fresh ground catsup cider vinegar Worcestershire sauce garlic cloves -- minced hot pepper sauce

Combine all ingredients in a VERY large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked. While cooking I sometimes add chopped green peppers, celery, bay leaf, or carrots. Serve on hamburger buns with mustard.

- - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 8g Total Fat; (39% calories from fat); 20g Protein; 7g Carbohydrate; 50mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with homemade cole slaw and baked beans. NOTES : This is a recipe I developed by trial and error and is now one of our all time favorites. Freeze in serving portions for the kids to have a quick and delicious sandwich. Thaw the small serving size in the microwave

on 50 percent power. * DO NOT attempt this recipe in a crockpot, since no evaporation takes place there. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * My Favorite Chili Recipe By Serving Size Categories Amount -------1 3 6 1/2 1 16 16 :Jo Anne Merrill : 4 Preparation Time :1:00 : Meats Ingredient -- Preparation Method -------------------------------ground beef chili powder V-8� vegetable juice chopped onions kidney beans -- drained and rinsed Italian tomatoes -- crushed Mexican tomatoes -- stewed Worcestershire sauce

Measure -----------pound tablespoons ounces cup 32-ounce can ounces ounces Dash

Brown the ground beef and drain completely. Mix in chili powder and onions and stir 2-3 minutes. Mix tomatoes and V-8 juice in large heavy skillet with cover. Combine browned beef in pan with tomatoes. Simmer, stirring occasionally, for approximately 40 minutes. Add drained and rinsed kidney beans and continue to simmer for 15-20 minutes longer. Cover and let set for up to 1 hour for flavors to blend. Serve with choice of sour cream, Cheddar cheese, chopped green onions or white onions and homemade cheese biscuits. - - - - - - - - - - - - - - - - - - Per serving: 1198 Calories (kcal); 34g Total Fat; (25% calories from fat); 75g Protein; 154g Carbohydrate; 96mg Cholesterol; 355mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 6 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with fresh apple slices, coleslaw, Cheddar biscuits. NOTES : For spicier chili and a different taste, use the V-8 hot and spicy juice. Worcestershire sauce is optional but recommended. This recipe was developed many years ago when, as a Navy wife, I often had to use the lowest price food and still get nutritional and good-tasting meals prepared. We still love this and often have it served with our favorite dishes of homemade coleslaw, biscuits made with Cheddar cheese and wheat germ, and some fresh crisp apple slices. Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * My Favorite Coleslaw Recipe By Serving Size Categories Amount -------1 1 2 1/4 1/4 1 1/2 1/4 :Jo Anne Merrill : 6 Preparation Time :2:00 : Salads

Vegetables

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

1/2 1/4

teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------cabbage head onion -- minced salad vinegar sour cream mayonnaise -- * see note sugar salt black pepper Paprika -- optional Green bell peppers, slivered -- optional Red bell peppers, slivered -- optional dry mustard -- optional celery seed -- optional

Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar, minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerator for 1 hour or more. Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If using green and red sweet peppers, sliver them before adding to sour cream mixture. Add celery seeds at this time also if you are using them. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more. - - - - - - - - - - - - - - - - - - Per serving: 141 Calories (kcal); 10g Total Fat; (59% calories from fat); 3g Protein; 13g Carbohydrate; 7mg Cholesterol; 263mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with "My Favorite Chili" recipe in this cookbook. NOTES : This is very good for leftovers also. The secret is to make sure it is crisp and cold and never let it set at room temperature. Just before serving, sprinkle with paprika for color if desired. * Use only be allowed (overnight Nutr. Assoc. : 0 0 real mayonnaise, not salad dressing. This coleslaw must to blend flavors in refrigerator for 2 hours or more is best) for best taste. 0 0 0 0 0 0 0 0 0 0 20209

* Exported from MasterCook *

New Delhi Spiced Chicken Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/8 3 4 2 2 2 1 3 2 1/3 1 1 1/2 :Jo Anne Merrill : 4 Preparation Time :0:40 : Ethinic

Poultry

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

cup tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------ground turmeric curry powder coriander ground ginger chili powder -- * pure Black pepper -- to taste butter -- or margarine chicken breast halves -- boneless, skinless, cubed onions -- chopped fine tomatoes -- chopped green bell peppers -- chopped fine celery stalk -- chopped fine parsley sprigs -- minced garlic cloves -- minced seedless raisins dry sherry lemon juice

Heat two tablespoons butter or margarine in a large skillet. Place first six ingredients (all the spices) in skillet and brown for 1 minute over high heat. Have the chicken breasts boned, skinned and cut into bite-sized cubes. Place chicken in skillet with browned spices; stir to coat well, then brown 1 minute longer or until chicken has turned white on the inside (cut a piece to check). Remove from pan and set aside. Add remaining butter to pan and saut� onions over high heat until limp. Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp. Vegetables will give off some juiciness as they cook. Serve over brown rice. - - - - - - - - - - - - - - - - - - Per serving: 425 Calories (kcal); 23g Total Fat; (47% calories from fat); 33g Protein; 23g Carbohydrate; 116mg Cholesterol; 200mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with brown rice and cucumbers in yogurt dressing. NOTES : * Pure chili contains only chili powder. There are no other spices in it. Strengths vary from mild to fiery hot. If you cannot find pure chili for this recipe, try regular chili. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 20143 0 0 0 0

* Exported from MasterCook * No-Bake Chocolate Oatmeal Cookies Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/3 1/4 1/4 2 6 2 :Jo Anne Merrill : 36 Preparation Time :0:10 : Chocolate

Cookies

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

Ingredient -- Preparation Method -------------------------------sugar margarine milk chopped pecans dried coconut quick-cooking oats chocolate -- small pieces candied citrus peel

Fit the steel knife blade into the work bowl of a food processor. Process sugar, margarine and milk until mixture is smooth. Add pecans, coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best taste). Process with 5-6 quick on/off motions to mix well. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto waxed paper. Refrigerate at least 1 hour before serving. To store, put into an airtight container and refrigerate. - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 5g Total Fat; (42% calories from fat); 1g Protein; 15g Carbohydrate; trace Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : * Use candied lemon peel or other fruit peels if preferred. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * No-Bake Peanut Butter Drops Recipe By Serving Size Categories Amount -------1 1/2 1/2 3/4 2/3 1 1/2 2/3 :Jo Anne Merrill : 60 Preparation Time :0:10 : Cookies Ingredient -- Preparation Method -------------------------------sugar margarine -- or butter all-purpose flour evaporated milk rolled oats -- not instant creamy peanut butter

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

1

1/2 1/2 1/4

cup cup teaspoon teaspoon

chopped black walnuts dried coconut vanilla extract salt

In a saucepan, combine the sugar, margarine, flour and milk. Bring to a full boil and boil hard for 3 minutes, stirring constantly. Remove from heat and add remaining ingredients all at once. Blend well. Drop by teaspoonfuls onto foil or greased cookie sheets. Cool completely before serving or storing. - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 4g Total Fat; (47% calories from fat); 2g Protein; 9g Carbohydrate; 1mg Cholesterol; 45mg 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 26964 20187 0 0 0 * Exported from MasterCook * No-Cook Red Raspberry Jam Recipe By Serving Size Categories Amount -------4 3 3 1/4 :Jo Anne Merrill : 32 Preparation Time :0:15 : Healthwise

Jellies and Jams

Measure -----------8-ounce cups cups cup

Ingredient -- Preparation Method -------------------------------jelly jars raspberries sugar pectin -- liquid

Prepare the jelly jars by washing in hot, sudsy water; rinse with boiling water and invert on towel to drain. Sort, rinse and drain raspberries. Force through coarse sieve or food mill enough berries to yield 1-1/2 cups sieved berries. Mix the sieved berries with 3 cups sugar; set aside for 20 minutes. Mix thoroughly the raspberries and 1/4 cup bottled liquid pectin. Fill jelly glasses to within 1/2 inch of top. Cover with lids for jars, or aluminum foil. Let jam stand at room temperature overnight or until jellied. Jam MUST be stored in refrigerator or freezer. It will not keep at room temperature after the initial jelling time. Yield: Four 8-ounce glasses.

Yield: "4 8-ounce jars" - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : A wide-mouthed funnel helps in filling the jars. Be sure to wipe any food particles from above the fill line with a damp paper towel. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * No-Knead Special Dinner Rolls Recipe By Serving Size Categories Amount -------2 1 2 3/4 1/4 2 2 6 :Jo Anne Merrill : 12 Preparation Time :0:30 : Breads With Yeast Ingredient -- Preparation Method -------------------------------yeast -- not instant warm water hot water oil honey sea salt -- * see note eggs -- beaten whole-wheat flour -- unsifted

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

Dissolve yeast in the 1 cup warm water in large bowl. Allow to stand for about 5 minutes. Add the hot water, oil, honey, salt, and beaten eggs. Mix well. Add flour gradually. Mixture will be sticky, but do not knead. Cover and chill overnight (this is very important). Shape into rolls and place in greased pans. Bake in preheated 425-degree oven for about 10 minutes. - - - - - - - - - - - - - - - - - - Per serving: 360 Calories (kcal); 16g Total Fat; (37% calories from fat); 10g Protein; 50g Carbohydrate; 31mg Cholesterol; 328mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates NOTES : * Use only sea salt if possible. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook *

No-Sugar Fruit and Nut Muffins Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 1/2 1/4 2 1 1 1 1/2 :Jo Anne Merrill : 32 Preparation Time :0:30 : Muffins Ingredient -- Preparation Method -------------------------------chopped dates raisins chopped dried prunes water margarine salt eggs -- beaten vanilla extract all-purpose flour baking soda chopped mixed nuts

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

In a saucepan combine dates, raisins, prunes and water. Bring to boil and boil 5 minutes. Stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit; stir just until dry ingredients are moistened. Spoon into greased MINI-muffin pans. Bake in preheated 350-degree oven for 15 minutes. (If desired can bake in a greased 11 � 7 � 2-inch pan for 30 minutes.) Yield: "32 mini-muffins" - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 4g Total Fat; (44% calories from fat); 1g Protein; 11g Carbohydrate; 12mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4634 0 0 0 0 0 0 0 2677 * Exported from MasterCook * Noodles and Cheese Times Three Recipe By Serving Size Categories Amount -------8 3 1 1 :Jo Anne Merrill : 8 Preparation Time :0:40 : Cheese

Pasta

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

Ingredient -- Preparation Method -------------------------------egg noodles margarine grated Parmesan cheese diced Swiss cheese

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

cup tablespoons tablespoons teaspoons teaspoon teaspoons cups

diced Mozzarella cheese WHITE SAUCE margarine all-purpose flour salt black pepper ground nutmeg milk

Bring 3 quarts water to a boil; add salt if desired. Gradually add noodles to boiling water; keep water boiling. Cook, uncovered, for 5 minutes; stir occasionally. Drain. Toss the noodles with margarine, then with Parmesan cheese. Add cubed Swiss and Mozzarella cheese and toss lightly. Turn half the noodles into greased 3-quart casserole dish (or use a 13 � 9 � 2-inch dish). Top with half the white sauce. Repeat layers; sprinkle more grated Parmesan on top. Bake in preheated 350-degree oven for 25 minutes or until bubbling. WHITE SAUCE: Melt margarine in saucepan. Blend in flour and seasonings. Gradually add milk and cook, stirring constantly, until sauce boils 1 minute. - - - - - - - - - - - - - - - - - - Per serving: 388 Calories (kcal); 23g Total Fat; (52% calories from fat); 18g Protein; 28g Carbohydrate; 71mg Cholesterol; 758mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 1466 922 0 0 0 0 0 0 0 0 * Exported from MasterCook * Noodles with Fresh Tomatoes Recipe By Serving Size Categories :Jo Anne Merrill : 4 Preparation Time :0:15 : Healthwise Quick and Easy Meals

Pasta Vegetables

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

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

Ingredient -- Preparation Method -------------------------------noodles -- thin olive oil butter -- or margarine chopped scallions tomato -- diced Salt -- to taste Pepper

Dice the fresh tomato. Should have 1/4 cup or more. Bring a large pot of water to a rapid boil; add salt if preferred. Drop in the noodles, keeping water boiling rapidly. Cook 2-3 minutes or until tender. DO NOT overcook. Drain well and set aside. Using same large pot, place the olive oil, margarine and shallots over medium heat. Cook only until wilted; add tomatoes and cook about 40 seconds. Salt and pepper the mixture to taste. Add the drained noodles and blend well. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 16g Total Fat; (32% calories from fat); 12g Protein; 62g Carbohydrate; 96mg Cholesterol; 80mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Serve with poultry or other entr�es for quick side dish. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Nutritious Granola Mix Recipe By Serving Size Categories Amount -------4 1/2 1/2 3/4 1 3/4 1 1/2 1/4 1/2 3/4 3/4 1/4 1/4 1/2 1 1 1/2 2 :Jo Anne Merrill : 20 Preparation Time :0:40 : Fruits

Snacks

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

Ingredient -- Preparation Method -------------------------------rolled oats rye flakes -- * see note wheat flakes -- * see note wheat germ dried coconut sunflower seeds mixed nuts -- chopped sesame seeds -- dried and hulled packed dark brown sugar safflower oil -- or Canola water honey molasses salt -- to taste ground cinnamon vanilla extract dried fruit -- **see note

Granola mix: In a large bowl, combine oats, rye, wheat, wheat germ, coconut, sunflower seeds, nuts and sesame seeds. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey, molasses, salt,

vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil. Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients. Spread mixture in two 13 � 9 � 2-inch pans or on 2 large cookie sheets with raised edges. Bake in preheated 300-degree oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer. Cool on racks. Stir in the dried fruit that has been chopped into bite-sized pieces. You can put this into containers and keep in cool dry place for up to 6 months. Do not refrigerate. Yield: About 10 cups. Yield: "10 cups" - - - - - - - - - - - - - - - - - - Per serving: 368 Calories (kcal); 21g Total Fat; (48% calories from fat); 8g Protein; 41g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1 Other Carbohydrates NOTES : * Rye flakes and wheat flakes can be found at health food stores and some supermarkets. ** Use a variety of dried fruits for interesting taste: raisins, dates, apricots, apples, peaches, etc. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oahu Plantain Bake Recipe By Serving Size Categories Amount -------2 1 1 1/8 1/8 1 :Jo Anne Merrill : 4 Preparation Time :0:20 : Ethinic

Fruits

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

Ingredient -- Preparation Method -------------------------------plantains -- semi-ripe honey margarine ground cinnamon ground nutmeg sour cream

In a saucepan, bring 2 cups water to a boil. Add 1/4 teaspoon salt. Immediately add the plantains which have been washed, cut into 4 pieces each, unpeeled. Cook until tip of sharp knife will pierce skin easily, about 7-9 minutes. Transfer to colander to drain and let cool briefly.

Peel plantains and place into blender. Add margarine, honey, cinnamon and nutmeg. Pur�e coarsely, not completely smooth. Divide among 4 serving dishes, top with sour cream and sprinkle with more fresh ground nutmeg if desired. This recipe can be doubled. Description: "This is a recipe that was given to me by a lady in Hawaii. It was served with a spicy baked chicken and homemade bread." - - - - - - - - - - - - - - - - - - Per serving: 274 Calories (kcal); 15g Total Fat; (47% calories from fat); 3g Protein; 35g Carbohydrate; 26mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 3 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve this as a side dish with chicken or ham. NOTES : Select large plantains that are almost ripe, but not completely; they should not be mushy. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Oatmeal Banana Bars Recipe By Serving Size Categories Amount -------3/4 1 1 1/2 2 1 1/2 4 :Jo Anne Merrill : 48 Preparation Time :1:30 : Cookies Ingredient -- Preparation Method -------------------------------margarine packed dark brown sugar egg -- beaten salt mashed bananas vanilla extract creamy peanut butter rolled oats

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

Cream the margarine and brown sugar until light and fluffy. Add the beaten egg, salt, bananas, vanilla and peanut butter. Beat until very well mixed. Stir in the oats and blend thoroughly. Grease a 13 � 9 � 2-inch pan. Spread the mixture evenly in pan. Bake in a preheated 350-degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool slightly, then cut into bars of about 1 x 2 inches. Yield: about 4 dozen bars. Yield:

"4 dozen" - - - - - - - - - - - - - - - - - - Per serving: 95 Calories (kcal); 5g Total Fat; (43% calories from fat); 2g Protein; 12g Carbohydrate; 4mg Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Serving Ideas : Good lunchbox treats. NOTES : Choose ripe bananas that have some dark brown flecks on the peel. Use enough to make about 1 cup mashed. Nutr. Assoc. : 0 0 0 0 0 0 26964 0 * Exported from MasterCook * Oatmeal-Orange-Nut Cookies Recipe By Serving Size Categories Amount -------1/3 1/3 1/4 1 1 1/4 2 1/4 :Jo Anne Merrill : 18 Preparation Time :0:20 : Cookies Ingredient -- Preparation Method -------------------------------margarine yogurt packed brown sugar vanilla rolled oats baking soda chopped black walnuts grated orange peel

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

Place softened margarine, yogurt, sugar and vanilla into mixing bowl. Mix until well blended. Add remaining ingredients and blend well. Use a teaspoon or small melon scoop to make rounded balls of dough. Place 2 inches apart on ungreased cookie sheet; flatten slightly with fork dipped in flour or sugar. Bake in preheated 325-degree oven for 12-15 minutes. Remove immediately from cookie sheet and allow to cool on wire rack. - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 4g Total Fat; (56% calories from fat); 1g Protein; 6g Carbohydrate; 1mg Cholesterol; 60mg 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 0 20187 0 * Exported from MasterCook *

Oatmeal-Raisin Muffins Recipe By Serving Size Categories Amount -------2 1/2 1/2 1 1 1 1/2 1 2 1 1/3 1/4 :Jo Anne Merrill : 24 Preparation Time :0:30 : Healthwise

Muffins

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

Ingredient -- Preparation Method -------------------------------all-purpose flour oatmeal brown sugar -- packed double-acting baking powder salt pumpkin pie spice raisins eggs milk vegetable oil

Preheat oven to 350 degrees. Grease two 12-cup muffin pans. Fit the steel knife blade into the work bowl of your food processor. Combine all ingredients in the bowl. Process until batter is smooth, 10-15 seconds, stopping once to scrape down sides of bowl with rubber spatula. Raisins should be in large pieces. Spoon batter into prepared muffin cups. Bake until a wooden pick inserted in center of muffin comes out clean, about 25 minutes. Yield: "24 muffns" - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 3g Total Fat; (27% calories from fat); 2g Protein; 18g Carbohydrate; 17mg Cholesterol; 163mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : If you don't have pumpkin-pie spice, use 1/2 teaspoon each of cinnamon, nutmeg and cloves. Variation: Pour batter into a greased 9 x 5 loaf pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old New England Boiled Dinner Recipe By Serving Size Categories Amount :Jo Anne Merrill : 6 Preparation Time :4:00 : Ethinic

Meats

Measure

Ingredient -- Preparation Method

-------3 6 2 6 6 1

-----------pounds

-------------------------------corned beef brisket carrots turnips -- * see note onions potatoes cabbage head

Cut meat into serving-sized pieces, cover with water and bring to a boil. Lower heat and simmer for approximately 3-1/2 hours. Remove meat and keep warm. Scrub the vegetables and cut into quarters or cubes. Cut the cabbage into 6 wedges. Bring the broth to a boil; add carrots, turnips, onions and potatoes. Cook for 15 minutes. Add cabbage and cook for 15-20 minutes longer. Arrange meat on serving platter and place vegetables around the meat in an attractive pattern. Sprinkle all with fresh ground black pepper. - - - - - - - - - - - - - - - - - - Per serving: 663 Calories (kcal); 34g Total Fat; (46% calories from fat); 40g Protein; 50g Carbohydrate; 121mg Cholesterol; 364mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 5 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : * Substitute rutabagas for turnips if desired. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Chicken Croquettes Recipe By Serving Size Categories Amount -------3 1/4 1/2 1/2 1/2 1/4 1 1 2 3 1 1 1 :Jo Anne Merrill : 6 Preparation Time :0:30 : Brunch

Poultry

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

Ingredient -- Preparation Method -------------------------------margarine all-purpose flour chicken broth evaporated skim milk salt black pepper lemon juice chopped onions minced cooked chicken chopped pimientos ground nutmeg egg yolk -- beaten button mushrooms -- whole bread crumbs -- *see note

1

egg Canola oil

Melt margarine in a skillet. Stir in flour and cook, stirring constantly, until light brown. Gradually stir in the chicken broth and milk. Stir constantly over low heat until mixture is thick. Blend in all the remaining ingredients except crumbs, whole egg and the oil. Allow the mixture to cool. Place crumbs in a plate and the whole beaten egg in a small bowl. Shape the mixture into croquettes. Dip first in the crumbs, then into the beaten egg and again in the crumbs. Have the oil about 3-4 inches deep and heat until very hot. Fry the croquettes until browned. Drain well on paper towels. Serve the croquettes with a white sauce and if desired also cooked vegetables such as green peas. - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 11g Total Fat; (36% calories from fat); 21g Protein; 20g Carbohydrate; 107mg Cholesterol; 535mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : * Use cracker crumbs instead of the bread crumbs if preferred. Make sure the bread or cracker crumbs are finely crushed. Nutr. Assoc. : 0 0 0 0 0 0 0 0 2805 0 0 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Chocolate Fudge Recipe By Serving Size Categories Amount -------2 1/2 1 4 1 :Jo Anne Merrill : 60 Preparation Time :0:30 : Candies

Chocolate

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

Ingredient -- Preparation Method -------------------------------sugar cocoa milk butter vanilla extract

Combine sugar, cocoa and milk in a saucepan. Stir to blend, then bring to a boil, stirring constantly. Turn to a simmer and do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees. If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is right consistency. Remove from heat and add butter and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not underbeat.

Pour into a greased (with butter or margarine) 8 x 8-inch pan and let cool. Cut into about 60 squares. - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 1g Total Fat; (22% calories from fat); trace Protein; 7g Carbohydrate; 3mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : You will need a candy thermometer for best results. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Custard Recipe By Serving Size Categories Amount -------2 2 1/4 1/2 1/8 1/4 :Jo Anne Merrill : 4 Preparation Time :1:00 : Desserts Ingredient -- Preparation Method -------------------------------eggs milk sugar ground nutmeg salt vanilla extract

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

Preheat oven to 350 degrees. Fit the steel knife blade into the work bowl of a food processor. Combine all ingredients in the bowl and process until well mixed, about 10 seconds. Pour custard into 4 custard cups. Place cups in a baking dish, pour boiling water into the dish to a depth of 1/2 inch. Bake 1 hour or until a knife inserted in center comes out clean. - - - - - - - - - - - - - - - - - - Per serving: 158 Calories (kcal); 6g Total Fat; (36% calories from fat); 7g Protein; 19g Carbohydrate; 110mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : A blender can be used in place of a food processor, but it will take a little longer. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook *

Old-Fashioned Prune Whip Recipe By Serving Size Categories Amount -------2 2 1 4 4 :Jo Anne Merrill : 4 Preparation Time :0:45 : Desserts Ingredient -- Preparation Method -------------------------------dried prunes -- cooked and mashed lemon juice salt lemon zest powdered sugar egg whites

Measure -----------cups teaspoons Dash teaspoon tablespoons

Pit prunes and mash. Blend in lemon peel and lemon juice, 2 tablespoons sugar and salt. To stiffly beaten egg whites, add remaining sugar, beating until mixed well. Fold in prune mixture gently. Pile lightly into 1-1/2 quart baking dish. Bake at 350 degrees for 20-30 minutes or until knife inserted in center comes out clean. Serve warm with custard sauce if desired. - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); trace Total Fat; (1% calories from fat); 6g Protein; 61g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Taffy Pull Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 4 1/4 1/2 :Jo Anne Merrill : 90 Preparation Time :0:30 : Candies Ingredient -- Preparation Method -------------------------------sugar light corn syrup white vinegar salt evaporated milk

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

Mix all ingredients except milk in heavy saucepan. Use low heat and stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. VERY slowly add the evaporated milk in a thin stream so boiling does not stop. Put candy thermometer in place; continue stirring. Cook and stir constantly until mixture reaches 248 degrees (firm ball stage). Wash

crystals from sides of pan a few times while cooking. To do this use a pastry brush dipped in water and gently brush downward. When candy has reached desired temperature, remove from heat, remove thermometer and WITHOUT scraping sides and bottom of pan, pour mixture onto large platter which has been greased with margarine. Let mixture cool enough to handle. Grease your hands with margarine, take a small portion of the candy and begin pulling. Use only the tips of your fingers to pull. Candy should be white in color and no longer feel sticky when it has been pulled enough. Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each strip into 1-inch pieces. Wrap each piece in waxed paper and twist ends or get paper especially for this purpose at a cake decorators' supply store. Store in a container with a tight fitting cover. Yield: About 90-95 one-inch pieces. - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 10g Carbohydrate; trace Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Use a candy thermometer for this recipe. For brown sugar candy, substitute 2-1/4 cups firmly packed brown sugar for the white sugar. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * One-Dish Pork Chops with Rice Recipe By Serving Size Categories Amount -------1/4 3 2 1 2 2 1/2 4 :Jo Anne Merrill : 4 Preparation Time :1:05 : Casseroles

Pork

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

Ingredient -- Preparation Method -------------------------------chopped onions chopped green bell peppers vegetable oil rice chopped stewed tomatoes sugar grated Parmesan cheese pork chops -- * see note

Heat oil in a skillet that can go into oven; add onions, green peppers and rice. Saut� until rice is translucent. Add sugar and tomatoes; blend.

Top with pork chops and then cheese. Bake, covered, in preheated 350-degree oven for about 1 hour. Uncover and carefully stir rice mixture after 50 minutes. - - - - - - - - - - - - - - - - - - Per serving: 560 Calories (kcal); 26g Total Fat; (42% calories from fat); 32g Protein; 47g Carbohydrate; 82mg Cholesterol; 477mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Serving Ideas : Add a green salad to this and have a complete meal. NOTES : * Use 3/4 pound hot sausage instead of pork chops if you prefer. Nutr. Assoc. : 0 0 0 0 5131 0 0 0 * Exported from MasterCook * Open Sesame Broccoli Recipe By Serving Size Categories Amount -------3 2 2 1 :Jo Anne Merrill : 6 Preparation Time :0:10 : Vegetables Ingredient -- Preparation Method -------------------------------broccoli sesame oil rice vinegar sesame seeds Black pepper -- to taste

Measure -----------pounds teaspoons teaspoons tablespoon

Remove tough stems from broccoli; wash, then cut heads into flowerets. Steam for 7-8 minutes, or until broccoli is tender but still crisp. Mix sesame oil with vinegar in a serving bowl. Add steamed broccoli and mix gently to coat. Sprinkle with sesame seeds and black pepper. - - - - - - - - - - - - - - - - - - Per serving: 61 Calories (kcal); 3g Total Fat; (33% calories from fat); 4g Protein; 8g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with baked chicken and crusty rolls. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Orange Bowl Yeast Coffeecake

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

:Jo Anne Merrill : 20 Preparation Time :1:30 : Breads for Dessert

Breads With Yeast

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

Ingredient -- Preparation Method -------------------------------yeast warm water sugar margarine salt milk -- scalded eggs orange juice all-purpose flour packed brown sugar grated orange peel nuts -- walnuts or pecans

Sprinkle yeast in 1/4 cup warm (not hot) water. Let stand 5-10 minutes to soften. In mixing bowl, combine 1/4 cup sugar, 1/4 cup softened margarine, salt and scalded milk. Cool to lukewarm. Whisk in eggs, orange juice and yeast. Gradually add flour to form a stiff dough. You may not need all the flour. Knead on floured surface until smooth and satiny. This should take 3-5 minutes. Place in greased bowl, turning to grease all sides. Cover and let rise in warm place until light and doubled in size, about 1 hour. Cream 1/2 cup margarine; add 1 cup brown (or white) sugar and orange peel. Set aside. Roll out half of dough on floured surface to a 12 x 8-inch rectangle. Spread with half of orange filling; sprinkle with 1/2 of chopped nuts. Start with 12-inch side and roll in a jelly-roll fashion. Cut into twelve 1-inch slices. Arrange slices 1 inch apart on bottom and sides of well-greased 2-quart casserole or oven-proof mixing bowl. Place remaining slices in center of dough. Repeat with remaining dough to make second cake. Cover and let rise in warm place until light and doubled in size, about 45 minutes. Bake in preheated 350-degree oven for 35 minutes or until golden brown. Invert immediately onto wire rack; let cool. Yield: "2 cakes" - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 12g Total Fat; (39% calories from fat); 5g Protein; 35g Carbohydrate; 20mg Cholesterol; 254mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Danish Delight Recipe By Serving Size Categories Amount -------1 1/2 1/2 1 3/4 2 3/4 2 2 3 5 1/2 1/2 1/2 2 1 1/2 1/3 :Jo Anne Merrill : 24 Preparation Time :0:45 : Breads With Yeast

Pastry

Measure -----------package cup cup cups teaspoons cup teaspoons tablespoons large cups cup cup teaspoons cups cup

Ingredient -- Preparation Method -------------------------------yeast warm water margarine sugar salt milk -- scalded vanilla extract grated orange peel eggs all-purpose flour margarine -- melted brown sugar -- packed ground cinnamon pecan halves orange juice

Combine yeast and 1/2 cup warm water. Let stand to soften, about 5 minutes. In large mixing bowl, combine 1/2 cup softened margarine, 1/2 cup sugar, salt and scalded milk. (Scald milk by heating until bubbles form around edges and top has a film on it. Do not boil.) Allow mixture in bowl to cool to lukewarm. Stir in vanilla, orange peel, 2 eggs, 1 egg yolk and yeast. Gradually add flour to form a stiff dough, beating well after each addition of the flour. Let rise in warm place until light and doubled in size, about 1-1/2 to 2 hours. Place a piece of foil on a cookie sheet then turn up all sides by one inch. Do 3 sheets. Foil size depends on cookie sheet size. Grease the foil. Roll out dough on floured surface to a 20 � 10-inch rectangle. Brush with 2 tablespoons melted margarine then sprinkle with 1/4 cup sugar. Fold in thirds. Turn dough 1/4 turn and repeat folding 2 more times. Roll dough to a 20 � 10-inch rectangle; spread with remaining melted margarine. Combine brown sugar and cinnamon: sprinkle on dough.

Cut into two 10-inch squares. Roll up each piece in jelly-roll fashion. Cut each into 12 slices. Place eight rolls in each foil-lined pan; flatten each to 1/4 inch thick. Combine orange juice and reserved egg white; brush rolls, using all of mixture. Sprinkle 1/2 cup pecans and 2 tablespoons sugar over each pan of rolls. Press pecans into rolls. Let rise until light, about 30 minutes. Bake in preheated 400-degree oven for 17-20 minutes until golden brown. Remove from pan immediately. Yield: "24 rolls" - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 13g Total Fat; (39% calories from fat); 5g Protein; 42g Carbohydrate; 24mg Cholesterol; 280mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Serving Ideas : A delicious treat for your coffee break. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Frosted Sour Cream Cookies Recipe By Serving Size Categories Amount -------2 2 3 1/2 4 2 1 2 3 2/3 1 :Jo Anne Merrill : 24 Preparation Time :0:25 : Cookies Ingredient -- Preparation Method -------------------------------sugar margarine eggs -- beaten sour cream flour double-acting baking powder baking soda oranges -- juice and rind butter -- softened powdered sugar orange -- juice and rind Milk

Measure -----------cups sticks pint cups teaspoons teaspoon tablespoons box

Cream 2 cups sugar and 2 sticks butter (or margarine). Mix the dry ingredients together. Add the 3 beaten eggs and sour cream, alternately with the dry ingredients, to the butter mixture. Add juice and rind of 2 oranges and blend well. Drop by teaspoonfuls onto greased cookie sheet. Bake in preheated 400-degree oven for 8-10 minutes (check after 6 minutes).

ICING: Mix together last 4 ingredients (3 tablespoons margarine, 2/3 box powdered sugar, juice and rind of one orange and milk as needed for good spreading consistency). Spread on cooled cookies. Yield: "24 cookies" - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 12g Total Fat; (38% calories from fat); 3g Protein; 38g Carbohydrate; 32mg Cholesterol; 209mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Tea Mix Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/2 1/2 :Jo Anne Merrill : 72 Preparation Time :0:05 : Beverages Ingredient -- Preparation Method -------------------------------orange drink mix instant tea powder lemonade powder ground cloves ground cinnamon

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

Combine all ingredients in a food processor using the steel knife blade. Process until well mixed, about 10 seconds. You can also blend this in small batches by hand or in the blender, but not as effectively. Yield: 3 cups mix. Directions for use: Stir 2 heaping teaspoons into one cup of hot water. To make iced tea, let cool, then serve over ice.

Yield: "3 cups mix" - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : This is ready almost instantly for a hot or cold drink.

Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Orange-Prune Bars Recipe By Serving Size Categories Amount -------1/2 1/2 1 1 1/4 1/3 2 1/8 1/4 1 1 2 3 1/2 :Jo Anne Merrill : 24 Preparation Time :1:30 : Cookies Ingredient -- Preparation Method -------------------------------CRUST margarine -- not diet packed brown sugar all-purpose flour FILLING dried prunes -- 19-20 packed brown sugar cornstarch salt orange juice grated orange peel nuts eggs dried coconut

Measure -----------cup cup cup cups cup tablespoons teaspoon cup tablespoon cup large ounces

Crust: Place softened margarine or butter and sugar in small bowl. With electric mixer set on medium speed, cream mixture until light and fluffy. Turn mixer to low and beat in flour. Mixture will be creamy. Pat dough evenly into bottom of 9 � 9 � 1-3/4 inch ungreased pan. Bake in preheated 350-degree oven for 10-12 minutes, or until golden brown. Let cool 15-20 minutes. Filling: Place prunes into a saucepan with just enough water to cover. Cook over medium heat for 30 minutes. Drain and reserve 2 tablespoons of the liquid. Cut prunes into 4-5 pieces, removing pits. Combine prunes in saucepan with reserved 2 tablespoons liquid, sugar, cornstarch, salt, orange juice and peel. Bring to a boil; reduce heat and simmer, stirring constantly, for 2-3 minutes or until thickened. Stir in coarsely chopped nuts; spread over crust. Place the eggs in a small bowl and beat until frothy. Stir in the coconut. Spread evenly over prune mixture. Bake 25 minutes. Cool slightly and cut into 24 bars. Yield: "2 dozen cookies" - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 9g Total Fat; (46% calories from fat); 2g Protein; 21g Carbohydrate; 16mg Cholesterol; 75mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oriental Chicken, Peppers, and Rice Recipe By Serving Size Categories Amount -------3 2 1 1 1 1 4 1 2 3 1/2 2 :Jo Anne Merrill : 4 Preparation Time :0:30 : Healthwise Vegetables

Quick and Easy Meals

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

Ingredient -- Preparation Method -------------------------------chicken breast halves garlic cloves -- minced onion -- minced red pepper -- julienned green bell pepper -- julienned tablespoon cornstarch tablespoons low sodium soy sauce (8-ounce) can pineapple chunks in juice tablespoons vinegar tablespoons packed brown sugar teaspoon ginger cups cooked rice

To prepare chicken: skin, debone and chop into cubes. Mince the garlic cloves. Wash, seed and julienne the red and green peppers. Do not drain the pineapple. Heat a heavy skillet; add 1 tablespoon oil. Saut� the peppers, garlic and onion until onion is limp. Remove from skillet and keep warm. Add 1 tablespoon oil to skillet and cook chicken cubes until all turn white and are cooked through. This step doesn't take long -- don't overcook. Mix cornstarch with soy sauce and some of the pineapple juice in a small bowl. Combine the chicken with the onion mixture. Add the pineapple chunks and juice along with the brown sugar, vinegar and ground or freshly grated ginger. Heat to boiling, then add the cornstarch mixture. Stir constantly until sauce is thickened and heated through. Serve immediately over hot cooked white rice. Description: "A quick, delicious and healthy chicken entr�e."

- - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 11g Total Fat; (22% calories from fat); 27g Protein; 56g Carbohydrate; 70mg Cholesterol; 677mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Use 3 chicken breast halves to yield about 4 servings. Use more chicken for larger portions. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oriental Meatballs Crunch Recipe By Serving Size Categories Amount -------6 2 1/4 1 1/2 2 2 1/4 3 :Jo Anne Merrill : 8 Preparation Time :0:35 : Appetizers

Meats

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

Ingredient -- Preparation Method -------------------------------canned water chestnuts eggs milk ground beef chopped onions chili sauce low sodium soy sauce -- to taste pepper chow mein noodles -- crushed

Drain water chestnuts; chop. Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper and water chestnuts; mix well. Form into balls. Beat remaining egg with 2 tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles. Fry in deep, hot fat until golden brown. Recipe can be doubled. - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 20g Total Fat; (65% calories from fat); 13g Protein; 11g Carbohydrate; 96mg Cholesterol; 256mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 1586 0 0 0 0 0 0 0 0 * Exported from MasterCook * Out West Indian Pudding

Recipe By Serving Size Categories Amount -------3 1/2 1/4 2 1 1 3/4 1/2 1/8 1

:Jo Anne Merrill : 6 Preparation Time :1:45 : Desserts Ingredient -- Preparation Method -------------------------------nonfat milk -- * see note cornmeal -- ** see note molasses sugar margarine -- solid ground cinnamon ginger ground nutmeg salt baking soda egg

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

Scald 2-1/2 cups milk. (Heat in heavy pan until tiny bubbles form around edges.) In small bowl, put the remaining 1/2 cup milk and stir in the cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6 individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a cookie sheet or oven-proof dish with at least a 1 inch rim; pour hot water in pan. (Do this while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and 1/2 hours. Serve puddings warm, not hot. Pudding may separate; this is normal. - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 3g Total Fat; (16% calories from fat); 6g Protein; 29g Carbohydrate; 33mg Cholesterol; 126mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Serve with sweetened yogurt or whipped cream if desired. NOTES : * Use nonfat milk for best results and for lower fat content. ** Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven Barbecued Spareribs

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

:Jo Anne Merrill : 6 Preparation Time :3:25 : Pork Ingredient -- Preparation Method -------------------------------spareribs margarine chopped onions ketchup vinegar lemon juice Worcestershire sauce brown sugar dry mustard salt black pepper

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

Cut spareribs into serving-size pieces. Brown in a heavy skillet. Place ribs in a foil-lined baking pan in a single layer. Pour off any fat left in skillet, leaving margarine and saut� onion until brown and along with 1 cup water. Stir to blend and mixture over ribs; cover pan tightly with for 3 hours. the browned particles. Melt limp. Add remaining ingredients simmer for 20 minutes. Pour foil. Bake in 275-degree oven

- - - - - - - - - - - - - - - - - - Per serving: 636 Calories (kcal); 48g Total Fat; (68% calories from fat); 33g Protein; 17g Carbohydrate; 146mg Cholesterol; 1067mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates NOTES : This recipe is a creation of Helen Jolly of Kenosha, Wisconsin. She says these ribs melt in your mouth. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven Pot Roast with Beer Recipe By Serving Size Categories Amount -------4 2 1/4 1/3 1/2 cup cup cup :Jo Anne Merrill : 8 Preparation Time :3:00 : Meats

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------chuck roast -- * see note Yellow onion -- sliced celery stalks -- chopped chopped green peppers water chili sauce

12

1/4 1/2

teaspoon teaspoon ounces

black pepper salt beer

Place roast in large oven-proof pan with lid. Mix the remaining ingredients except beer and pour evenly over roast. Roast uncovered in 350-degree oven for 1 hour. Pour room temperature beer over, COVER, and cook for 2-3 hours longer depending on the thickness of the roast. Thicken liquid with flour if you wish. - - - - - - - - - - - - - - - - - - Per serving: 496 Calories (kcal); 35g Total Fat; (67% calories from fat); 36g Protein; 3g Carbohydrate; 131mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : * Use a chuck roast or similar cut. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven-Baked Beef and Beans Recipe By Serving Size Categories Amount -------2 1 6 2 2 1/4 1 2 8 2 1 1 1/2 1 :Jo Anne Merrill : 8 Preparation Time :3:00 : Casseroles Vegetables

Meats

Measure -----------pounds cup cups tablespoons teaspoons teaspoon tablespoons ounces tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------beef stew meat navy beans water flour salt black pepper bay leaf bacon grease tomato sauce onions yellow mustard chili powder basil garlic clove -- minced

Sort and rinse beans. Bring beans and the 6 cups water to a boil. Simmer 2 minutes. Cover and remove from heat. Let stand at least 1 hour. Trim all fat from beef and cut into 1-inch cubes. Combine flour, salt and pepper in a plastic bag; put in the beef cubes and shake to coat beef. Brown the beef in the bacon drippings; drain off the fat.

Drain the beans, reserving 2 cups liquid. Combine beans, beef, reserved liquid and remaining ingredients. Cover tightly and bake in 325-degree oven for 2-1/2 hours or until meat and beans are done. - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 14g Total Fat; (36% calories from fat); 31g Protein; 22g Carbohydrate; 66mg Cholesterol; 826mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with crusty bread and fresh fruit for complete meal. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven-Baked Parmesan Chicken Recipe By Serving Size Categories Amount -------1 1 2 2 3/4 :Jo Anne Merrill : 6 Preparation Time :0:50 : Cheese

Poultry

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

cup

Ingredient -- Preparation Method -------------------------------bread crumbs grated Parmesan cheese chopped fresh Parsley garlic cloves -- chopped Salt -- to taste Black pepper -- to taste margarine -- melted Chicken

In a small bowl combine bread crumbs, cheese, parsley, garlic which has been finely chopped but not minced, salt and black pepper. Place this mixture in a shallow bowl. Place 1/2 cup of melted margarine in a shallow dish. Preheat oven to 350 degrees. Have ready a shallow baking pan. Dip chicken pieces first in the margarine, then into the bread crumb mixture. Place in baking pan in a single layer. Drizzle rest of melted margarine evenly over chicken. Bake for 45 minutes, turning only once. Chicken will be crusty and golden brown. - - - - - - - - - - - - - - - - - - -

Per serving: 337 Calories (kcal); 28g Total Fat; (73% calories from fat); 8g Protein; 14g Carbohydrate; 10mg Cholesterol; 671mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Serve with potato salad and fresh fruit such as a melon. NOTES : You will need 2 small chicken fryers, 2-3 pounds each. Cut the chickens into serving-sized pieces. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paella Deluxe Recipe By Serving Size Categories :Jo Anne Merrill : 8 Preparation Time :1:15 : Ethinic Poultry

Pork Seafood

Amount -------4 1/4 1/2 2 3 2 4 2 1 1 1 24

Measure -----------pounds cup cup tablespoons cups pinch cups cups pound cup

Ingredient -- Preparation Method -------------------------------chicken -- cut into pieces olive oil chopped onions garlic cloves margarine rice saffron chicken broth green peas cooked shrimp chopped ham Italian sausage -- sliced cherrystone clams -- in shells

Prepare all ingredients before beginning assembly. Scrub clams well. Cook shrimp or buy pre-cooked. Slice sausage and chop the ham. Cut chicken into serving sized pieces. Cook green peas until barely tender. Chop onions and bruise garlic; mince if you prefer stronger garlic taste. Use a very heavy skillet to heat the olive oil. Add 4-5 pounds of cut-up skinned chicken pieces. Brown well on all sides then add 1/2 cup water. Cover tightly and cook until chicken is tender, about 30-35 minutes. Remove chicken from pan and set aside. Add the onion and garlic cloves (slightly bruised) to the pan juices; cook slowly for 5 minutes. In a medium saucepan, melt margarine then add uncooked rice and a pinch of saffron; do not use too much saffron. Stir over low heat for 5 minutes. Add 4 cups broth or broth and water mixed. Bring to a boil, cover, and cook on low heat for 17-18 minutes. Stir the rice mixture into the pan with the onions and garlic. Add green peas and blend well.

Use a 4-quart casserole or a paella pan to finish preparations. Layer the rice, chicken, shrimp, ham and sausage in pan. Bury some of the clams partially into the mixture. Place rest of clams on top. Bake at 350 degrees until paella is heated through and clams are open. Discard any clams that do not open. - - - - - - - - - - - - - - - - - - Per serving: 846 Calories (kcal); 46g Total Fat; (50% calories from fat); 57g Protein; 45g Carbohydrate; 291mg Cholesterol; 1040mg Sodium Food Exchanges: 3 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Serving Ideas : Almost a complete meal -- just add bread and salad. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Party Spiced Pecans Recipe By Serving Size Categories Amount -------1/2 1 1/2 1 1 :Jo Anne Merrill : 12 Preparation Time :0:30 : Appetizers

Holiday

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

Ingredient -- Preparation Method -------------------------------sugar ground cinnamon salt egg white pecan halves

Combine sugar, cinnamon and salt in a small bowl; set aside. In a large mixing bowl, lightly beat egg white. Add pecans and stir until coated. Sprinkle sugar mixture over pecans; mix well. Spread in a single layer on a baking sheet. Bake at 300 degrees for 20 minutes. Remove nuts from baking sheet while warm to cool on waxed paper. Yield: "6 cups" - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 14g Total Fat; (68% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 94mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook * Pasta Shells Stuffed with Cheeses Recipe By Serving Size Categories Amount -------15 1 2 1/2 2 10 1/2 30 :Jo Anne Merrill : 8 Preparation Time :0:45 : Cheese

Pasta

Measure -----------ounces cup cups cup ounces Dash Dash pound ounces Dash

Ingredient -- Preparation Method -------------------------------Ricotta cheese, part skim milk shredded Monterey Jack cheese shredded Mozzarella cheese, part skim milk grated Parmesan cheese eggs -- beaten frozen spinach salt black pepper pasta shells -- jumbo marinara sauce ground nutmeg -- optional

Thaw the spinach, chop, and drain very well. Combine the Ricotta, Jack, Parmesan cheese and 1 cup of the Mozzarella cheese. Add the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg if using. Set aside. Cook pasta according to the package and drain well. Fill the drained and cooled pasta shells with the cheese mixture. Place enough sauce in a pan to just cover bottom. Use a pan large enough to hold the filled shells in one layer. Pour remaining sauce evenly over shells; sprinkle the remaining 1/2 cup Mozzarella cheese over top of shells. Bake in preheated 350-degree oven for about 30 minutes. - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); 19g Total Fat; (40% calories from fat); 27g Protein; 35g Carbohydrate; 95mg Cholesterol; 864mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 27033 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pat's Apple Coffeecake Recipe By Serving Size Categories :Jo Anne Merrill, courtesy of Pat Frazier, San Diego, CA. : 8 Preparation Time :1:45 : Breads With Yeast Cakes

Amount -------3/4 1 1/4 3 1/4 2 1/2 1/2 1/2 2 1 3 1/2 1/8 1/2

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

Ingredient -- Preparation Method -------------------------------milk yeast water all-purpose flour eggs soft margarine -- or butter sugar salt margarine -- melt, cool sugar apple slices ground cinnamon ground nutmeg sugar

Scald milk; cool to lukewarm. Dissolve yeast in warm water (105 degrees). Add the cooled milk. Stir in 1-1/2 cups flour; beat until smooth. Cover and let rise until doubled in size, about 1 hour. Punch down and add eggs, one at a time, beating well after each. Stir in 1/2 cup margarine, 1/2 cup sugar, salt and the remaining flour. Beat well. Spread the dough in greased 9 x 9 x 2-inch baking pan. Spoon 2 tablespoons margarine and 1 tablespoon sugar over dough. Cover; let rise until double. Press apples or peaches into dough. Mix cinnamon, nutmeg and 1/2 cup sugar. Sprinkle over fruit. Bake in preheated oven at 375 degrees for 40-45 minutes. - - - - - - - - - - - - - - - - - - Per serving: 473 Calories (kcal); 17g Total Fat; (31% calories from fat); 8g Protein; 73g Carbohydrate; 50mg Cholesterol; 347mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 2 Other Carbohydrates NOTES : You may substitute fresh peaches for apples with excellent results. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Patriots Salad Recipe By Serving Size Categories Amount :Jo Anne Merrill : 14 Preparation Time :3:00 : Fruits Salads

Holiday

Measure

Ingredient -- Preparation Method

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

-----------packages cups packet cup cup cup ounces teaspoon cup cups

-------------------------------raspberry gelatin powder water -- boiling gelatin powder cold water half and half sugar cream cheese vanilla extract chopped mixed nuts blueberries

Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 � 13 � 2-inch pan. Chill until firm. Combine packet of unflavored gelatin with cold water; set aside. Mix half and half in saucepan; bring to a boil. Remove from heat. Add softened cream cheese and beat until very smooth. Add vanilla extract, nuts and unflavored gelatin mixture. Stir until gelatin is dissolved. Cool, then pour over the chilled layer. Chill until firm. Drain blueberries (if using canned); add enough water to blueberry juice to make 2 cups liquid. Bring this to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture then stir in blueberries. Pour this mixture over cheese layer and chill until firm. Decorate with sliced strawberries and a few reserved blueberries if desired. - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 11g Total Fat; (37% calories from fat); 4g Protein; 35g Carbohydrate; 24mg Cholesterol; 104mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 2677 0 * Exported from MasterCook * Peach and Sausage Balls Recipe By Serving Size Categories Amount -------1 2 2 1/4 1/8 :Jo Anne Merrill : 4 Preparation Time :0:50 : Brunch Meats

Fruits

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

Ingredient -- Preparation Method -------------------------------pork sausage -- ground chopped onions soft bread crumbs black pepper salt

1 4 24

egg -- beaten peaches -- canned whole cloves

Drain peaches and reserve syrup. Combine sausage, onion, bread crumbs, salt, pepper and egg. Mix well and form into 8 balls. Place peach halves, cut side up, in baking dish. Stick 3 cloves in each peach, around the edge. Place the sausage balls in peach cavity. Bake in preheated 350-degree oven for 45 minutes. Drain off fat. Heat the syrup reserved from the peaches and pour over the sausage and peach halves; serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 722 Calories (kcal); 56g Total Fat; (64% calories from fat); 20g Protein; 48g Carbohydrate; 124mg Cholesterol; 1055mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 10 Fat; 0 Other Carbohydrates Serving Ideas : Serve as an unusual side dish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach and Sour Cream Pie Recipe By Serving Size Categories Amount -------2 1 7 2 1 2 2 1 1 2 1 3 :Jo Anne Merrill : 8 Preparation Time :0:50 : Pies Ingredient -- Preparation Method -------------------------------CRUST all-purpose flour salt vegetable shortening peach syrup

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

2/3

1/2 1/3

1/2

FILLING tablespoons margarine (29-ounce) can peach halves in syrup cup sugar cup sugar tablespoons cornstarch tablespoons light corn syrup teaspoon ground cinnamon teaspoon vanilla extract large eggs tablespoon lemon juice ounces cream cheese -- softened cup sour cream

Candied citrus peel -- * see note PIE CRUST: Combine flour with salt. Cut in shortening with pastry cutter until mixture is like coarse cornmeal. Sprinkle with 6-7 tablespoons of syrup drained from peaches while tossing mixture with a large fork until mixture holds together. Divide dough into 2 parts. Roll out one part on lightly floured surface, 1-2 inches larger than an inverted 9-inch pie plate. Fit dough into plate and flute edges. Roll second half of dough and cut into shapes with cookie cutters or glass dipped into flour. Leave on pastry board while preparing filling. FILLING: Drain peaches and cut into slices, reserving syrup. Combine slices with 1/2 cup sugar, cornstarch, corn syrup, cinnamon, vanilla and cooled candied orange peel (2-3 tablespoons). Put mixture into pie crust and dot with margarine. TOPPING: Place in small saucepan the eggs which have been beaten slightly, add 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup. Cook, stirring constantly, until mixture is thick. Combine softened cream cheese with the sour cream. Add the hot mixture to this and beat until smooth. Spread over the peach filling. Place the cut-outs of pastry on top of pie and bake in preheated 425-degree oven for 10 minutes. Cover edges of pastry with foil; bake at 350 degrees for 30-35 minutes longer or until crust is deep golden brown. - - - - - - - - - - - - - - - - - - Per serving: 566 Calories (kcal); 28g Total Fat; (43% calories from fat); 6g Protein; 74g Carbohydrate; 65mg Cholesterol; 367mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 2 Other Carbohydrates NOTES : * Make candied orange peel for cooking purposes by shredding the peel of an orange into very thin strips. Avoid getting any of the white pith below the peel. Mix 1/2 cup water and 1 cup sugar in a saucepan. Bring to a boil and add the orange peel. Boil for 5-10 minutes, stirring often to prevent sticking. Let cool in pan, then remove peel from syrup to drain and dry on waxed paper. You can freeze orange peel after cooling for future recipe use. This is not as sweet as regular candied orange peel, but works well for cooking purposes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peach Cup Pudding Recipe By Serving Size Categories :Jo Anne Merrill : 4 Preparation Time :0:45 : Desserts

Fruits

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

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

Ingredient -- Preparation Method -------------------------------eggs sugar ground cinnamon margarine -- melted soft bread crumbs peach halves in juice

Make bread crumbs by whirling good whole grain bread slices in blender. Beat eggs, add sugar, spice, margarine and bread crumbs. Mix well. Place over drained peach half, cut side up, in individual custard bowls. Bake approximately 25 minutes at 400 degrees. It should be lightly browned and feel firm to touch; may get crispy around edges. - - - - - - - - - - - - - - - - - - Per serving: 411 Calories (kcal); 9g Total Fat; (19% calories from fat); 6g Protein; 79g Carbohydrate; 94mg Cholesterol; 280mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates Serving Ideas : Serve warm with ice cream. NOTES : The bread crumbs you use make the most difference in the taste; I use only whole-grain or whole-wheat breads. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Peach-Berry Ice Recipe By Serving Size Categories Amount -------3 1 2 1/2 1 :Jo Anne Merrill : 2 Preparation Time :0:05 : Beverages

Fruits

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

Ingredient -- Preparation Method -------------------------------peaches milk vanilla extract raspberries crushed ice

Slice the fresh peaches. Combine in blender the peaches, milk, vanilla and raspberries. Whirl until smooth. Pour over finely crushed ice. You may double or triple this recipe if you wish.

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

Per serving: 166 Calories (kcal); 4g Total Fat; (23% calories from fat); 5g Protein; 27g Carbohydrate; 17mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Peaches and Cream Pie Recipe By Serving Size Categories Amount -------1 3 1/2 1/2 1/2 3 :Jo Anne Merrill : 8 Preparation Time :1:00 : Pies Ingredient -- Preparation Method -------------------------------(9-inch) pie crust fresh sliced peaches -- peeled sugar ground cinnamon ground nutmeg tapioca Half and half

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

Mix sliced peaches with sugar, spices and tapioca. Place in pie shell. Place shell on a cookie sheet and pour half and half over fruit until shell is 3/4 full. Bake in preheated 400-degree oven for 10 minutes. Reduce temperature to 350 degrees and continue baking for 45-50 minutes longer. Serve hot or warm. - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 6g Total Fat; (27% calories from fat); 2g Protein; 34g Carbohydrate; 0mg Cholesterol; 146mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Use 3-4 cups sliced fresh peaches. Remove peel by dipping peaches briefly in boiling water, and then placing them under cold water as you remove the peel. Nutr. Assoc. : 2009 4980 0 0 0 0 0 * Exported from MasterCook * Peanut Butter and Sour Cream Coffeecake Recipe By Serving Size Categories :Jo Anne Merrill : 9 Preparation Time :0:40 : Breads for Dessert

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

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

Ingredient -- Preparation Method -------------------------------sour cream powdered sugar packed brown sugar ground cinnamon creamy peanut butter sugar vegetable shortening egg milk all-purpose flour salt baking powder chopped black walnuts

Combine sour cream, powdered sugar, brown sugar and cinnamon. Divide mixture in half; add peanut butter to one half and set aside both mixtures. In mixing bowl combine sugar, shortening, egg, milk, flour, salt and baking powder. Blend well using low speed of electric mixer or beat well with a wooden spoon or whisk. Spread half of egg batter in a 9 � 9-inch pan that has been greased and floured on bottom only. Top with peanut butter mixture, followed with remaining egg batter. Spread sour cream mixture over top then sprinkle with nuts. Bake in preheated 350-degree oven for 35-40 minutes or until cake springs back when touched lightly in center. Serve while still warm. - - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 19g Total Fat; (44% calories from fat); 7g Protein; 47g Carbohydrate; 35mg Cholesterol; 303mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 Other Carbohydrates Serving Ideas : A good coffeecake for snacks and tea breaks. Nutr. Assoc. : 0 0 0 0 26964 0 0 0 0 0 0 0 20187 * Exported from MasterCook * Peanut Butter Pie Recipe By Serving Size Categories Amount :Jo Anne Merrill : 8 Preparation Time :0:50 : Pies Ingredient -- Preparation Method

Measure

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

-----------cup teaspoon tablespoons large cup cup

-------------------------------chunky peanut butter vanilla extract margarine -- melted eggs -- beaten slightly dark corn syrup sugar (9-inch) pie crust Whipped cream

Combine peanut butter, vanilla and melted margarine in bowl. Blend well. In large bowl place the eggs, corn syrup and sugar. Beat until thoroughly combined. Stir the 2 mixtures together until completely blended. Pour into the pie shell and bake in a preheated 450-degree oven for 10 minutes; lower temperature to 325 degrees and bake for 35-40 minutes longer, or until firm to the touch. Cool on wire rack. Serve warm or chilled with sweetened whipped cream if desired. - - - - - - - - - - - - - - - - - - Per serving: 506 Calories (kcal); 27g Total Fat; (45% calories from fat); 11g Protein; 61g Carbohydrate; 70mg Cholesterol; 420mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 2009 0 * Exported from MasterCook * Peanut Butter Sandwich Loaf Recipe By Serving Size Categories Amount -------2 2 3/4 1/3 3/4 1 1 1/4 :Jo Anne Merrill : 12 Preparation Time :0:55 : Breads for Dessert

Snacks

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

Ingredient -- Preparation Method -------------------------------all-purpose flour double-acting baking powder salt sugar creamy peanut butter milk egg orange extract -- optional

Sift flour and mix thoroughly with the salt, sugar and baking powder. Add the peanut butter and mix in with a pastry blender. Beat the egg and add the milk and orange extract to the egg; blend. Pour this mixture into the flour mixture and stir until thoroughly combined but

do not beat. Grease a 9 � 5-inch loaf pan. Pour mixture into pan and bake in preheated 350-degree oven for 50-55 minutes. Cool before slicing. - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 9g Total Fat; (39% calories from fat); 7g Protein; 26g Carbohydrate; 18mg Cholesterol; 305mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Use creamy peanut butter for best texture. Nutr. Assoc. : 0 0 0 0 26964 0 0 0 * Exported from MasterCook * Peanut Butter Twists Recipe By Serving Size Categories Amount -------1 2 1/2 1/3 3 2 1/4 3 :Jo Anne Merrill : 30 Preparation Time :0:20 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour sugar salt vegetable shortening cream cheese milk peanut butter apple butter

Measure -----------cup tablespoons teaspoon cup ounces teaspoons cup tablespoons

In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. Roll out on floured surface to a 20 � 8 inch rectangle. Cut in half to make two 10 � 8-inch rectangles. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. Cut into strips 5 � 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Yield: "30 twists" - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 4g Total Fat; (59% calories from fat); 1g

Protein; 5g Carbohydrate; 3mg Cholesterol; 54mg 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 0 0 0 * Exported from MasterCook * Peanut Butter-Jelly Cupcakes with Frosting Recipe By Serving Size Categories Amount -------1 1 1/2 1/3 1/4 2 4 1/2 1/2 :Jo Anne Merrill : 24 Preparation Time :0:25 : Muffins Ingredient -- Preparation Method -------------------------------yellow cake mix creamy peanut butter grape jelly -- or other flavors FROSTING unsweetened cocoa powder margarine confectioner's sugar milk vanilla extract creamy peanut butter

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

For the cupcakes, line 24 (2-1/2 inch) muffin pans with paper liners. Use a non-pudding type cake mix. Place the cake mix in a large bowl along with the peanut butter. Use an electric mixer at medium speed to mix until coarse crumbs form. Continue with cake mix directions but omit the oil called for on package. Spoon batter into muffin cups, filling each half full. Top each with 1 teaspoon jelly. Add enough batter to cover jelly, filling each cup to 3/4 full. Bake in preheated 350-degree oven for 20 minutes or until cakes spring back when lightly touched. Cool in pan on wire rack for 10 minutes. Frost if desired. FROSTING: Place cocoa and margarine in large bowl. Using a mixer at medium speed, beat cocoa and margarine until smooth. Gradually beat in sugar, alternating with milk and vanilla. Beat in peanut butter until frosting is fluffy. Yields: 24 cupcakes and enough frosting for all. Yield: "24 cupcakes" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 13g Total Fat; (41% calories from fat); 5g Protein; 35g Carbohydrate; 1mg Cholesterol; 243mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 Other Carbohydrates Serving Ideas : A real treat for the children. Nutr. Assoc. : 0 26964 0 0 0 0 0 0 0 0 26964 * Exported from MasterCook * Pears in Red Wine Recipe By Serving Size Categories Amount -------6 3 1 1 :Jo Anne Merrill : 6 Preparation Time :0:50 : Fruits

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------pears honey fresh grated ginger root red wine

Carefully peel pears but leave stems attached. Place stem side up in a baking dish just large enough to hold pears upright. Combine the honey and ginger; drizzle over pears. Pour half the wine over pears. Cover tightly with foil and bake in preheated 350-degree oven for 45 minutes or until pears are soft. Baste often with the remaining wine. Remove foil and let pears cool in the pan. Serve with juice in pan poured over each pear. - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 35g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve as a special dessert. NOTES : Use ripe pears that feel firm to the touch. Nutr. Assoc. : 0 0 3520 0 * Exported from MasterCook * Pecan Pie Shell Recipe By Serving Size Categories :Jo Anne Merrill : 8 Preparation Time :0:20 : Pastry

Pies

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

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

Ingredient -- Preparation Method -------------------------------chopped pecans margarine -- or butter all-purpose flour powdered sugar

Fit steel knife blade into work bowl of a food processor. Process pecans until they are almost a powder, 15-20 seconds. Add margarine or butter (do not use diet or soft margarine), flour and powdered sugar. Process about 5 seconds to mix well. Pat mixture into a 9-inch pie plate. Bake in preheated 400-degree oven for 15 minutes until lightly browned. Remove and cool completely before filling with cream or fruit pies that do not need further cooking. This recipe may be doubled, if you wish. - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 14g Total Fat; (63% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Use this for fruit and cream pies that need no baking. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Penuche (Brown Sugar Fudge) Recipe By Serving Size Categories Amount -------3 3/4 1 1 1/2 1 :Jo Anne Merrill : 32 Preparation Time :0:30 : Candies Ingredient -- Preparation Method -------------------------------packed brown sugar milk butter vanilla extract unsalted peanuts

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

Combine brown sugar, milk and butter in a medium saucepan. Stir constantly over medium heat until mixture reaches 235 (soft ball stage) on a candy thermometer. Remove from heat and let cool to room temperature. Fit steel blade in work bowl of food processor and process until mixture is light brown, about 20 seconds.

Add vanilla and peanuts, then mix with 3-4 quick on/off motions. Pour into buttered 8-inch square baking dish. Let cool completely, then cut into 1 � 2-inch pieces. Description: "An easy, delicious fudge to serve anytime." Yield: "32 pieces" - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 3g Total Fat; (21% calories from fat); 1g Protein; 21g Carbohydrate; 2mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : You will need a candy thermometer for this recipe. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pepperoni-Pizza Burgers Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/2 1 1/2 1/2 6 :Jo Anne Merrill : 6 Preparation Time :0:30 : Meats Sandwiches

Quick and Easy Meals

Measure Ingredient -- Preparation Method ------------ -------------------------------pound lean ground beef (15-ounce) can pizza sauce teaspoon dried oregano onion green bell pepper ounce pepperoni slices cup shredded Mozzarella cheese cup sliced mushrooms hamburger buns -- split

In a skillet, brown ground beef; drain. Stir in pizza sauce and oregano. In a food processor, chop onion, pepper, pepperoni; add to beef mixture. Simmer 20-25 minutes. Spoon onto buns, top with cheese and mushrooms. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 433 Calories (kcal); 25g Total Fat; (51% calories from fat); 22g Protein; 31g Carbohydrate; 69mg Cholesterol; 875mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Make these for school pot-luck meetings -- kids love them.

NOTES : The sauce can be made ahead and reheated when needed. It will freeze well, up to three months. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peppers and Green Chili Meatloaf Recipe By Serving Size Categories Amount -------1 1/2 2 1 1 1 1/4 4 1 1 8 1 1/2 :Jo Anne Merrill : 8 Preparation Time :1:10 : Meats Ingredient -- Preparation Method -------------------------------lean ground beef ground pork Italian sausage links cornbread stuffing -- * see note onion -- chopped garlic clove -- minced garlic powder green chiles -- minced egg chili powder tomato sauce ground nutmeg Worcestershire sauce green pepper

Measure -----------pound pound cup teaspoon ounces tablespoon ounces pinch teaspoon

Combine the ground meat, pork, and sausage in large bowl. Mix in the stuffing mix (which has been crushed slightly), onions, chiles, beaten egg, chili powder, garlic and garlic powder. Pour in half the tomato sauce and mix very well with your hands. (Wear plastic baggies on hands.) Slice the green bell peppers into very thin slivers. Grease a cookie sheet with at least 2-inch sides. Place the green peppers onto the sheet. Press the meat mixture into a loaf dish and then turn out on top of the slivered green peppers, tucking under any peppers slices that are not under the meat. Bake in a preheated 375-degree oven for 1 hour and 15 minutes. Drain off any fat from dish. An easy way is to absorb the fat with paper towels. Pour the remaining tomato sauce, which has been blended with the nutmeg and Worcestershire sauce, over the top of the meatloaf. Continue baking for 5-10 minutes longer. Let stand 15 minutes before slicing. - - - - - - - - - - - - - - - - - - Per serving: 401 Calories (kcal); 30g Total Fat; (66% calories from fat); 21g Protein; 12g Carbohydrate; 108mg Cholesterol; 568mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Serving Ideas : Serve leftovers sliced and heated for sandwiches. NOTES : * Use prepared stuffing mix in box. Nutr. Assoc. : 0 0 0 0 0 0 0 3577 0 0 0 0 0 0 * Exported from MasterCook * Perfect Baked Piecrust Recipe By Serving Size Categories Amount -------1 1/2 1/3 4 :Jo Anne Merrill : 8 Preparation Time :0:35 : Pastry

Pies

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

Ingredient -- Preparation Method -------------------------------all-purpose flour salt vegetable shortening cold water

Combine flour and salt in mixing bowl. Cut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to driest parts while pushing lumps to sides, only until dough is just moist enough to hold together. Form into a ball, then flatten to 1/2-inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2 inches. Roll from center outwards each time. Smooth edges with hands to keep it round. Fit crust loosely into pan; flute edges and prick crust in several spots with a fork. Pat out any air bubbles. Bake in a preheated 450-degree oven for 10-12 minutes until golden brown. Cool completely before filling. - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 9g Total Fat; (59% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Use this recipe when you need a prepared crust or pastry. NOTES : The secret to a tender, flaky pie crust is to handle it as little as possible when mixing and rolling. To make crust for 2-crust pie you can easily double this recipe. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Perfectly Set Cranberry Sauce

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

:Helen Jolly, Kenosha, Wisconsin : 84 Preparation Time :0:15 : Fruits

Sauces/Marinades

Measure -----------pounds cups cups

Ingredient -- Preparation Method -------------------------------cranberries sugar boiling water

Bring water to a boil; add cranberries and cook until berries have popped. Add sugar; cook until the sugar is completely dissolved. Pour into a serving bowl, let cool slightly, then refrigerate until properly set. - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve this whenever you want a delicious cranberry sauce. NOTES : This sauce sets perfectly. It has just the right proportion of sugar to cranberries to ensure a success every time. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Pesto Sauce Deluxe Recipe By Serving Size Categories Amount -------3 3 2 1 1 :Jo Anne Merrill : 8 Preparation Time :0:10 : Pasta

Sauces/Marinades

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

Ingredient -- Preparation Method -------------------------------fresh basil garlic cloves -- minced grated Parmesan cheese chopped black walnuts olive oil Black pepper

Chop basil leaves in food processor or blender until finely chopped. Mix the basil with chopped walnuts, minced garlic and cheese in the processor or blender. While machine is running, slowly pour in a thin stream of oil. Continue blending until desired consistency. Add black pepper. - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 36g Total Fat; (91% calories from fat); 5g

Protein; 3g Carbohydrate; 1mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : * The cheese is optional but, if using, use a hard cheese and grate. Use a food processor for easiest preparation. Nutr. Assoc. : 0 0 0 20187 0 0 * Exported from MasterCook * Pickled Ginger Recipe By Serving Size Categories Amount -------2 1 1/2 1/2 :Jo Anne Merrill : 32 Preparation Time :0:15 : Canning Recipies Ingredient -- Preparation Method -------------------------------sugar rice vinegar water fresh ginger root

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

Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar with tight-fitting lid. Peel ginger then cut it into long, PAPER-THIN slices using a swivel-bladed vegetable peeler. Place the slices in the pickling liquid. Refrigerate at least 2 to 3 weeks before using. Yield: 1 pint. If kept submerged in the liquid, this will keep indefinitely in the refrigerator. Yield: "1 pint" - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with sushi, fish, meats or in chicken salads. NOTES : To store fresh ginger, wrap tightly in plastic wrap and store in vegetable crisper of refrigerator. Or, cut the root into small pieces, peel, and then place in a screw-top jar with just enough sherry to cover; refrigerate. Use in any recipe that calls for fresh ginger. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook *

Pickled Pink Egg Appetizers Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 6 :Jo Anne Merrill : 6 Preparation Time :0:15 : Appetizers Ingredient -- Preparation Method -------------------------------white vinegar pickling spice garlic clove -- peel and bruise fresh bay leaves hard-boiled eggs -- peeled Juice from pickled beets -- * optional

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

Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor.

- - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 5g Total Fat; (52% calories from fat); 6g Protein; 4g Carbohydrate; 212mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : As an appetizer, or with cold cuts and a salad. NOTES : * Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pie Cake Recipe By Serving Size Categories Amount -------1 20 1 1 1/2 :Jo Anne Merrill : 12 Preparation Time :1:00 : Cakes Ingredient -- Preparation Method -------------------------------cake mix -- * see note crushed pineapple in syrup -- undrained cherry pie filling chopped pecans margarine

Measure -----------box ounces can cup cup

Pour the undrained pineapple in pan and spread evenly. Layer the pie filling fairly evenly over pineapple. Sprinkle the dry cake mix over and pat down with fingertips VERY LIGHTLY. Sprinkle the chopped pecans over mix and dot with the margarine cut into tiny pieces.

Preheat oven to 350 degrees. Bake for 50-55 minutes, or until set when pressed lightly with fingers. Serve warm or cold. - - - - - - - - - - - - - - - - - - Per serving: 346 Calories (kcal); 18g Total Fat; (44% calories from fat); 3g Protein; 47g Carbohydrate; 0mg Cholesterol; 291mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : What could be easier than using a cake mix and canned pie filling for this surprisingly tasty dessert? * Use a standard sized cake mix, but do not use one with pudding in the mix. Some good choices are German chocolate or plain chocolate mix. Use a 13 � 9 � 2-inch pan -- important for even baking. Do not grease pan. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Pina al Horno con Natillas (Baked Pineapple with Sauce) Recipe By Serving Size Categories Amount -------1 1/4 3 1/4 1 3 1 1 :Jo Anne Merrill : 10 Preparation Time :0:30 : Fruits Ingredient -- Preparation Method -------------------------------pineapple sugar rum -- * see note butter or margarine NATILLAS SAUCE light cream salt sugar eggs -- ** see note cornstarch vanilla extract

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

1/4 1/4

Lay pineapple on side and cut a thick slice off one side, being careful not to cut into the leaves. Carefully scoop out the insides and cut into bite-sized pieces. Sweeten the pieces to taste with the sugar. Mix in the rum or rum flavoring. Put mixture back into shell and dot with butter. Wrap the pineapple, including leaves, with foil. Bake for 20 minutes at 350 degrees. Replace the top, serve warm on pretty platter with the chilled sauce. SAUCE: Scald the light cream (or half-and half); cool slightly. Add the salt, sugar beaten with 1 whole egg and 2 egg yolks, cornstarch and vanilla. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill.

- - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 15g Total Fat; (61% calories from fat); 3g Protein; 18g Carbohydrate; 100mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates NOTES : * Use 1 teaspoon rum flavoring instead of rum if desired. ** Use 1 whole egg and 2 egg yolks. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pine Nut-Spinach Pesto Recipe By Serving Size Categories Amount -------1 1/2 1 1/4 1/4 1/2 1/4 2 1/4 1 1 :Jo Anne Merrill : 4 Preparation Time :0:20 : Microwave Vegetables

Sauces/Marinades

Measure Ingredient -- Preparation Method ------------ -------------------------------10-ounce package frozen spinach cup chicken broth tablespoon all-purpose flour teaspoon garlic salt teaspoon lemon pepper teaspoon oregano cup chopped tomatoes tablespoons green onions -- thinly sliced cup pine nuts -- toasted, * see note Parmesan cheese -- ** see note tablespoon yogurt tablespoon mayonnaise

PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with vented plastic wrap and thaw several minutes on high. Break up center with fork. Drain spinach, pressing out excess moisture. Place in food processor; add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano. Pur�e this mixture. Pour back into microwave bowl. Cook on high for 2 minutes. If cooking on stove, cook and stir until thickened. Add tomatoes, green onion and pine nuts; heat through. Toss this with pasta and sprinkle with Parmesan cheese. If using as a sauce for grilled chicken or fish, mix the mayonnaise and yogurt with the pesto. Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 8g Total Fat; (59% calories from fat); 5g Protein; 7g Carbohydrate; 2mg Cholesterol; 320mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates Serving Ideas : Serve on pasta or use as a sauce for chicken or fish. NOTES : * You can substitute sunflower kernels or chopped almonds for the pine nuts if desired. ** A sprinkle of Parmesan cheese if using this sauce for pasta, or a mixture of yogurt and mayonnaise if using as a sauce for grilled chicken or fish. Nutr. Assoc. : 0 0 0 0 0 0 26059 0 1126 0 0 0 * Exported from MasterCook * Pineapple and Spice Layer Cake Recipe By Serving Size Categories Amount -------2 1/4 2 1/2 1 1/3 1 1 1/2 1/2 1/2 1/2 1/2 3 1 1/2 1 2 3 2 1/4 1/4 1 :Jo Anne Merrill : 12 Preparation Time :0:30 : Cakes Ingredient -- Preparation Method -------------------------------crushed pineapple all-purpose flour sugar baking powder salt ground nutmeg ground cinnamon ground allspice vegetable shortening milk eggs vanilla extract raisins FROSTING sugar light corn syrup pineapple syrup egg whites cream of tartar salt vanilla extract

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

Preparation: Grease and flour bottoms only of two 8 or 9-inch cake pans. Preheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside 1/2 cup pineapple for frosting. In a large mixing bowl, combine flour, sugar, baking powder, salt, nutmeg, cinnamon and allspice; add shortening, milk and 1/2 cup pineapple syrup. Blend well using lowest speed of mixer. Beat 1-1/2 minutes at low speed or 225 strokes with a wooden spoon. Add eggs and vanilla; continue beating 1-1/2 minutes. Stir in pineapple and raisins. Pour into prepared pans and bake for 35-40 minutes or until cake springs

back when touched lightly in the center. Cool and frost. FROSTING: In top of double boiler, combine sugar, corn syrup, pineapple syrup, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. DO NOT underbeat. Remove from heat and add vanilla extract. Continue beating until frosting holds deep swirls. Fold in reserved pineapple. - - - - - - - - - - - - - - - - - - Per serving: 413 Calories (kcal); 10g Total Fat; (22% calories from fat); 5g Protein; 76g Carbohydrate; 48mg Cholesterol; 380mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 3 Other Carbohydrates NOTES : This cake is best served the same day, but you can refrigerate and serve later if necessary. If serving later, decrease pineapple in frosting to 1/4 cup. Either way, the end result is a tall, elegant cake with delicious frosting. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Cream Dream Cake Recipe By Serving Size Categories Amount -------1 1/4 1/4 2 1/4 1 1 1 1/2 :Jo Anne Merrill : 16 Preparation Time :1:00 : Cakes Ingredient -- Preparation Method -------------------------------yellow cake mix ICING all-purpose flour sugar crushed pineapple (1 20 oz. can) whipping cream confectioner's sugar kiwi fruit strawberries

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

Prepare cake mix according to directions. Do not use cake mix with pudding. Cook in 2 layers. Drain the pineapple well, reserving juice. For icing, combine flour and sugar in a saucepan. Stir in 1 cup of pineapple juice that has been drained from the crushed pineapple. Blend and bring this mixture to a boil, stirring constantly. Boil and stir for 1 minute. Remove from heat and stir in crushed, drained pineapple. Allow to cool. Whip the cream until slightly stiff peaks form. Fold half the cream into cooled pineapple mixture. To remaining whipped cream add 1 tablespoon confectioner's sugar and whip only until blended.

Spread 1/3 the pineapple mix on one cake layer. Top with the second layer and spread with remaining mixture. Use the whipped topping to spread on the sides of cake. Garnish the top with the kiwi fruit sliced thin. Use the strawberries whole as a garnish on top or place around side of cake. Chill cake for at least 6 hours before serving. - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 9g Total Fat; (34% calories from fat); 2g Protein; 37g Carbohydrate; 21mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 2 Other Carbohydrates NOTES : This is an impressive-looking cake. Chill for 6 hours or more before serving. Nutr. Assoc. : 0 0 0 0 0 2998 0 0 0 0 * Exported from MasterCook * Pineapple Pastry on a Stick Recipe By Serving Size Categories Amount -------2 1/4 2 1 1/2 3/4 2/3 1 2 1/4 1 1 16 1/2 1/4 1/4 1 :Jo Anne Merrill : 16 Preparation Time :0:30 : Pastry Ingredient -- Preparation Method -------------------------------pineapple chunks in juice (one 20 oz. can) all-purpose flour baking powder salt rolled oats margarine egg margarine -- softened packed brown sugar ground nutmeg shredded coconut meat popsicle sticks CARAMEL SAUCE caramel candy evaporated milk margarine powdered sugar

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

pound cup cup cup

Drain pineapple well; reserve juice. Sift 2 cups flour with baking powder and salt in a large mixing bowl. Add rolled oats, then cut in 2/3 cup margarine until mixture is the size of small peas. Combine egg with 1/4 cup pineapple syrup. Sprinkle over flour mixture while tossing and stirring with fork. Add liquid to only the driest parts, pushing lumps to side, until dough is moist enough to hold together.

Divide dough in half. Form squares and roll out one portion on floured surface to a 12-inch square. Spread with softened margarine. Cut into 4 squares; then cut each square diagonally to make 8 triangles total. Repeat with remaining dough for a total of 16 triangles. Combine brown sugar with 2 tablespoons flour and nutmeg. Roll pineapple spears in this mixture then place along wide end of triangle. Roll to the pointed end, tucking in sides. Place on greased cookie sheets and insert a wooden popsicle stick into each one. Bake in preheated 375-degree oven for 15-20 minutes until light golden brown. Cool, then spread with caramel sauce; roll in chopped nuts or coconuts. CARAMEL SAUCE: In top of double boiler, combine caramels and evaporated milk. Heat until caramels melt, stirring occasionally. Remove from heat and add 1/4 cup margarine and 1 cup sifted powdered sugar. Beat with wire whisk until smooth. - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 16g Total Fat; (42% calories from fat); 4g Protein; 44g Carbohydrate; 14mg Cholesterol; 287mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : * Use all coconut, all chopped nuts or a mixture of both. Nutr. Assoc. : 26135 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Puff Hawaii Recipe By Serving Size Categories Amount -------2 8 1/2 3/4 4 1 :Jo Anne Merrill : 6 Preparation Time :0:40 : Fruits Ingredient -- Preparation Method -------------------------------crushed pineapple in juice -- drain well bread slices -- thick margarine -- melted packed brown sugar eggs -- beaten rum extract

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

Drain the crushed pineapple, cube the bread and combine the two ingredients. (Use a sweetened challah-type bread if preferred.) Place this mixture into a 1-1/2 quart baking dish that has been greased with solid margarine. Beat Stir Bake will the eggs well and add the melted margarine, sugar and rum extract. to blend, then pour this mixture over the bread and pineapple mix. in a preheated 350-degree oven for about 40 minutes. This dessert puff and turn golden brown. Serve immediately.

- - - - - - - - - - - - - - - - - - Per serving: 422 Calories (kcal); 19g Total Fat; (40% calories from fat); 7g Protein; 57g Carbohydrate; 125mg Cholesterol; 406mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat; 2 Other Carbohydrates Serving Ideas : Serve as a side dish for meats or use as dessert. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Roll Divine Recipe By Serving Size Categories Amount -------2 1/4 1 1/3 1/4 1 1/2 3/4 1/4 4 2/3 3/4 1 1/2 :Jo Anne Merrill : 10 Preparation Time :0:35 : Desserts Ingredient -- Preparation Method -------------------------------crushed pineapple (1 20 oz. can) packed light brown sugar dried coconut minced nuts vanilla extract ground cinnamon ground cloves eggs sugar all-purpose flour double-acting baking powder salt Powdered sugar Topping -- * see directions

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

Drain pineapple well; reserve 3/4 cup juice and 1/2 cup crushed pineapple for topping. Combine in a large mixing bowl the drained pineapple, brown sugar, coconut, nuts (your choice), 1 teaspoon vanilla extract, cinnamon and cloves. Mix well and spread over the bottom of an ungreased 15 � 10 � 1-inch jelly-roll pan. Set aside. Place egg whites in a bowl and beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Set aside. In a separate bowl, beat egg yolks until thick and pale yellow; gradually beat in remaining 1/3 cup sugar and 1/2 teaspoon vanilla. Gently fold egg whites into egg yolk mixture. Sift flour with baking powder and salt. Gently fold flour mixture into egg mixture. Spread batter evenly over pineapple mixture in pan. Bake in preheated 375-degree oven for 20-25 minutes.

Carefully loosen cake around edges. Invert cake onto kitchen towel which has been sprinkled with powdered sugar. Let stand 3-4 minutes then roll up, jelly-roll fashion. Cool cake then garnish with pineapple topping. * TOPPING: Combine 3/4 cup reserved pineapple juice, 2 tablespoons sugar and 1 tablespoon cornstarch in saucepan; blend well. Cook until thick and clear. Stir in reserved pineapple; cool. Spoon on cake roll and sprinkle with toasted coconut. Description: "This is an exquisite dessert that is relatively easy to make." - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 5g Total Fat; (16% calories from fat); 4g Protein; 54g Carbohydrate; 75mg Cholesterol; 196mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 2998 0 0 2677 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple-Cream Cheese Layered Pie Recipe By Serving Size Categories Amount -------1/3 1 7/8 1 1 1/2 1 2 1/2 1/2 1/4 :Jo Anne Merrill : 8 Preparation Time :1:15 : Pies Ingredient -- Preparation Method -------------------------------sugar cornstarch crushed pineapple (8 oz. can) (9-inch) pie crust -- unbaked cream cheese -- softened sugar salt eggs milk vanilla extract pecans -- chopped

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

For pineapple layer: combine sugar, cornstarch, and pineapple plus its juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. Blend cream cheese, sugar and salt in mixer bowl. Add 2 eggs, one at a time, beating well after each addition. Blend in milk and vanilla (if mixture looks slightly curdled, don't worry -- it bakes out). Spread cooled pineapple mixture over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and bake

for 50 minutes. Cool before serving. - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 20g Total Fat; (50% calories from fat); 6g Protein; 38g Carbohydrate; 81mg Cholesterol; 520mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 2998 2009 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple-Graham Cracker Bars Recipe By Serving Size Categories Amount -------1/4 1/2 1 1/2 1/2 1/2 1 :Jo Anne Merrill : 20 Preparation Time :0:40 : Cookies Ingredient -- Preparation Method -------------------------------margarine packed light brown sugar egg all-purpose flour graham cracker crumbs chopped black walnuts crushed pineapple -- drained

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

Place softened margarine and brown sugar in a bowl and, using hand mixer or wooden spoon, cream mixture until light and fluffy. Beat in the egg. Stir in sifted flour, crumbs, well-drained pineapple and nuts. Pour into a lightly greased 8 � 8 � 2-inch pan. Bake in preheated 350-degree oven 30-35 minutes or until brown and surface feels firm to the touch. Let cool completely in pan, then cut into 20 bars. Yield: "20 bars" - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 5g Total Fat; (43% calories from fat); 2g Protein; 12g Carbohydrate; 9mg Cholesterol; 44mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20187 0

* Exported from MasterCook * Pineapple-Orange Muffins Recipe By Serving Size Categories Amount -------1 3/4 1 2 2 1 1/4 1/4 1/4 1/4 :Jo Anne Merrill : 12 Preparation Time :0:25 : Muffins Ingredient -- Preparation Method -------------------------------crushed pineapple (8-1/2 ounce can) milk -- * see note egg -- beaten grated orange peel all-purpose flour double-acting baking powder salt ground nutmeg -- optional sugar margarine -- melted

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

Drain pineapple, reserving juice. Place juice into a measuring cup, adding milk to equal one cup. Combine with the orange peel and beaten egg. Sift together in large bowl flour, sugar, baking powder, salt and nutmeg. Blend juice-milk mixture into dry ingredients, alternating with melted margarine. Mix until just blended; do not overmix. Stir in drained pineapple. Pour into lightly greased muffin tins. Bake in preheated 400-degree oven for 18-22 minutes, or until golden brown. Yield: "12 muffins" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 5g Total Fat; (28% calories from fat); 3g Protein; 25g Carbohydrate; 18mg Cholesterol; 224mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Try adding 1/4 cup of toasted coconut to the batter for a delicious variation. * Approximate amount of milk. Nutr. Assoc. : 2998 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple-Pecan Fudge Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 24 Preparation Time :0:35 : Candies Ingredient -- Preparation Method --------------------------------

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

1 14 4 1 2 2

cup ounces cups cup tablespoons teaspoons

chopped pecans crushed pineapple -- drained sugar heavy cream margarine vanilla extract

Use a 14-ounce can of crushed pineapple. Invert over a sieve placed in bowl to drain pineapple thoroughly. Chop the pecans coarsely. Combine the drained pineapple, sugar and cream in a heavy saucepan. Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cook, stirring occasionally to prevent scorching. Continue until mixture reaches 234 degrees on a candy thermometer (soft ball stage). This will stick a little but DO NOT scrape bottom and sides of pan; brushing down side of pan occasionally will help. Remove from heat and let cool just until cool enough that you can touch pan without being burned. DO NOT stir or disturb mixture in any way while this is cooling. Add the margarine (or butter) and the vanilla extract. Beat vigorously until the candy loses its gloss. Stir in the pecans using as little mixing as possible. Immediately pour into 8 � 8-inch pan that has been greased with margarine. Do not scrape the bottom or sides of pan as you are putting the mixture into dish. Let cool completely, then cut into small pieces for serving. Yield: About twenty-four 1-1/2 inch squares. - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 8g Total Fat; (32% calories from fat); 1g Protein; 37g Carbohydrate; 14mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates Serving Ideas : Serve this as a Christmas candy or give as gift. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Poaching Stock for Fish and Chicken Recipe By Serving Size Categories :Jo Anne Merrill : 0 Preparation Time :0:15 : Poultry Seafood

Sauces/Marinades

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

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

Ingredient -- Preparation Method -------------------------------water dry vermouth OR dry white wine garlic cloves Parsley sprigs OR Dill sprigs Black pepper

Place water, vermouth or wine, garlic cloves (bruise slightly for stronger flavor), parsley or dill and black pepper into a medium saucepan. Simmer gently for 10-12 minutes. Add the ingredients to be poached. Cover saucepan and simmer over low heat until done. Follow recipe directions for food item you are poaching to gauge cooking times. Yield: About 4 cups stock. Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Keep handy in the freezer for quick poaching use. NOTES : This is a delicious, easy-to-make stock for chicken or fish that can be doubled if necessary. Nutr. Assoc. : 0 0 0 2130706543 0 0 0 2130706543 0 * Exported from MasterCook * Polka-Dot Salmon Balls Recipe By Serving Size Categories Amount -------13 1 2 2 1 1 1 2 1/4 :Jo Anne Merrill : 6 Preparation Time :1:00 : Seafood Ingredient -- Preparation Method -------------------------------canned salmon minced onions diced celery minced parsley -- * see note lemon juice minced green peppers minced red peppers margarine flour

Measure -----------ounces teaspoon tablespoons teaspoons teaspoon teaspoon teaspoon tablespoons cup

1 1/4 1/4 1 1 1

cup teaspoon teaspoon cup tablespoon teaspoon

1/4

milk dry mustard black pepper soft bread crumbs egg water salt -- optional

Drain salmon and remove the skin and bones. Mix the first seven ingredients and chill in covered bowl. SAUCE: Melt margarine and blend in flour; add milk. Stir together thoroughly; add salt, pepper and dry mustard. Blend the 2 mixtures together. Shape into 10-12 balls and roll balls in the soft bread crumbs. Beat the egg with water; dip the salmon balls into this mixture, then back again in the bread crumbs. Heat canola or some other vegetable oil until hot. Fry the salmon balls until browned, turning as necessary. - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 10g Total Fat; (46% calories from fat); 16g Protein; 10g Carbohydrate; 71mg Cholesterol; 546mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : A cheese sauce or tomato sauce goes well with this. NOTES : * Omit parsley if desired, or use 1/2 teaspoon dried parsley if fresh is not available. Nutr. Assoc. : 0 0 0 0 0 20088 20164 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Polynesian Pork Centennial Recipe By Serving Size Categories Amount -------6 1 1 1/4 1 12 2 1/2 1 1 1 :Jo Anne Merrill : 6 Preparation Time :0:45 : Ethinic

Pork

Measure -----------can cup teaspoons teaspoon cup cup teaspoon

Ingredient -- Preparation Method -------------------------------pork chops pineapple chunks in juice onion -- chopped minced celery leaves garlic clove -- minced prunes -- pitted soy sauce marjoram celery -- sliced diagonally rice ginger

Trim excess fat from chops; lightly grease heavy skillet with fat from 1 chop. Brown chops on both sides; drain off excess fat. Season lightly with salt and pepper. Drain pineapple (medium can, use sweetened or in its own juice as you desire). Combine the juice, onion, celery leaves, garlic, prunes, soy sauce and marjoram. Pour over chops. Simmer, covered, for 20-30 minutes (depending on thickness of chops). Add pineapple and celery and cook for 10 minutes longer or until celery is tender and pork is well done, adding a small amount of water if needed. Prepare rice according to package directions; add ginger, stirring to blend. Serve pork over rice. - - - - - - - - - - - - - - - - - - Per serving: 423 Calories (kcal); 15g Total Fat; (32% calories from fat); 26g Protein; 45g Carbohydrate; 74mg Cholesterol; 195mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 2518 0 0 0 0 0 0 0 * Exported from MasterCook * Poppy Seed Chicken Casserole Recipe By Serving Size Categories Amount -------1 8 5 1 1 2 1/2 1 1/3 2 :Jo Anne Merrill : 6 Preparation Time :0:30 : Casseroles Quick and Easy Meals

Poultry

Measure -----------tablespoon ounces cups cup ounces cup cups teaspoons

Ingredient -- Preparation Method -------------------------------margarine sliced mushrooms cubed cooked chicken cream of chicken soup, condensed sour cream pimientos -- drained margarine -- melted crushed crackers poppy seeds

In a skillet, melt margarine. Saut� mushrooms until tender. Stir in chicken, soup, sour cream and pimiento; mix well. Spoon mixture into a greased 2-quart casserole. In a small bowl combine topping ingredients (1/2 cup margarine, the crushed crackers and 2 teaspoons poppy seed). Sprinkle over the chicken. Bake at 350 degrees for 20 minutes. - - - - - - - - - - - - - - - - - - -

Per serving: 554 Calories (kcal); 35g Total Fat; (56% calories from fat); 41g Protein; 19g Carbohydrate; 120mg Cholesterol; 731mg Sodium Food Exchanges: 1 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2805 0 0 0 0 1605 0 * Exported from MasterCook * Pork Chops with Apple Rings Recipe By Serving Size Categories Amount -------6 4 1/4 1/2 2 :Jo Anne Merrill : 6 Preparation Time :1:30 : Fruits

Pork

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

Ingredient -- Preparation Method -------------------------------pork chops apples -- * see note brown sugar cinnamon margarine

Brown chops on both sides. Place apples rings in greased baking dish. Sprinkle with sugar and cinnamon. Dot with margarine. Place pork chops on top of apples. Cover. Bake in preheated 350-degree oven for 1-1/2 hours. - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); 19g Total Fat; (49% calories from fat); 23g Protein; 20g Carbohydrate; 74mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : * Use apples that are unpeeled, cored, and sliced into rings. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Potato and Egg Casserole Recipe By Serving Size Categories Amount -------6 6 1 :Helen Jolly, Kenosha, Wisconsin : 8 Preparation Time :1:10 : Casseroles Ingredient -- Preparation Method -------------------------------boiled potatoes -- diced and peeled hard-boiled eggs -- sliced onion -- chopped

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

3 1 3

cups cup tablespoons

white sauce bread crumbs margarine Salt -- to taste Black pepper -- to taste

Prepare cooked potatoes by peeling and dicing. Slice hard-boiled eggs; chop onions. Prepare thin white sauce. In a heavy skillet, melt 6 tablespoons margarine; blend in 3 tablespoons flour with a wire whisk. Slowly pour in 3 cups milk, stirring constantly. Cook for 2 minutes. In a 2-quart casserole, layer potatoes, eggs, onions and salt and pepper to taste. Make 3 layers. Pour hot white sauce over the top and sprinkle with bread crumbs which have been mixed with melted margarine. Bake in 350-degree oven for 1 hour. - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 11g Total Fat; (35% calories from fat); 9g Protein; 36g Carbohydrate; 159mg Cholesterol; 470mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : This is a recipe created by Helen Jolly of Kenosha, Wisconsin. She says this is a favorite to make as a pot-luck dish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Pancakes Recipe By Serving Size Categories Amount -------2 1 1/4 1/8 6 2 1 :Jo Anne Merrill : 5 Preparation Time :0:30 : Breakfast

Vegetables

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

Ingredient -- Preparation Method -------------------------------all-purpose flour salt double-acting baking powder black pepper potatoes -- 2 pounds eggs grated onions

Mix flour, salt, baking powder and pepper together; set aside. Wash, peel and finely grate 6 medium potatoes; set aside. Beat eggs and grated onion well. Blend flour mixture into eggs. Pat the grated potatoes dry with paper towels; add to egg mixture and mix thoroughly.

Melt shortening (or oil) to a depth of 1/4 to 1/2 inch in a heavy skillet. When oil is very hot begin cooking pancakes. Use about 2 tablespoons of batter for each pancake. Cook a few at a time; do not crowd. Cook over medium heat until brown and crisp on one side. Turn and cook other side. Turn only once. Yield: "20 pancakes" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 29g Carbohydrate; 75mg Cholesterol; 482mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with applesauce. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin and Chocolate Loaf Recipe By Serving Size Categories Amount -------1 3/4 1 2 1/2 1/2 1 2 3/4 3/4 3/4 1/2 1/8 1/8 2 :Jo Anne Merrill : 12 Preparation Time :1:20 : Cakes

Chocolate

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

Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda pumpkin pie spice -- * see note salt margarine sugar eggs pumpkin pur�e semisweet chocolate chips finely chopped black walnuts SPICY GLAZE powdered sugar ground cinnamon ground nutmeg light cream

Grease bottom and sides of 9 � 5 � 3-inch loaf pan. Set oven to 350 degrees. Combine flour with soda, salt and pumpkin pie spice. Cream margarine in large mixing bowl. Gradually add sugar and cream at high speed of mixer until light and fluffy. Blend in eggs; beat well.

Turn mixer to low speed and add dry ingredients, alternating with pumpkin. Begin and end with dry ingredients; blend well after each addition. Stir in chocolate morsels and 1/2 cup finely chopped walnuts. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 65-75 minutes or until cake springs back when lightly touched in center. Cool, then glaze with spice glaze. SPICE GLAZE: Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired (should be thin). - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 17g Total Fat; (42% calories from fat); 5g Protein; 45g Carbohydrate; 33mg Cholesterol; 296mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates NOTES : * If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each of ginger and cloves. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20187 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin and Maple Sugar Pie Recipe By Serving Size Categories Amount -------16 2 1/2 1/2 1/2 1 1 1 2 2 1 :Jo Anne Merrill : 8 Preparation Time :0:50 : Pies Ingredient -- Preparation Method -------------------------------pumpkin, canned all-purpose flour ground cinnamon ground nutmeg ground ginger margarine sugar milk maple syrup eggs (9-inch) pie crust -- unbaked Whipped cream -- optional

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

In a mixing bowl, combine all ingredients except the last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean. Cool to room temperature, refrigerate. Garnish with whipped cream if desired. Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type.

- - - - - - - - - - - - - - - - - - Per serving: 286 Calories (kcal); 10g Total Fat; (30% calories from fat); 5g Protein; 46g Carbohydrate; 51mg Cholesterol; 195mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2009 0 * Exported from MasterCook * Quick Creole Sauce Recipe By Serving Size Categories Amount -------1/2 1/4 1/4 1 2 10 1/4 3 1/4 1 1 :Jo Anne Merrill : 8 Preparation Time :0:20 : Sauces/Marinades Ingredient -- Preparation Method -------------------------------chopped green peppers chopped onions chopped olives garlic clove -- minced margarine tomato sauce -- * see note milk parsley sprigs -- chopped pepper bay leaves -- crumbled thyme

Measure -----------cup cup cup tablespoons ounces cup teaspoon teaspoon pinch

Saut� green pepper, onion, olives and garlic in margarine for 5 minutes (or mix olive oil for half the margarine). Add remaining ingredients; mix well. Cover and simmer for 15 minutes.

- - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 4g Total Fat; (60% calories from fat); 1g Protein; 4g Carbohydrate; 1mg Cholesterol; 296mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve this with a cheese souffl� or as you wish. NOTES : * Original recipe called for prefer tomato sauce, but use the two. The flavored tomato Nutr. Assoc. : 0 0 0 0 0 0 0 20143 0 * Exported from MasterCook * one 10-ounce can of tomato soup; I soup if you wish, or try a mixture of sauces are excellent. 0 0

Quick Fruited Monkey Bread Recipe By Serving Size Categories Amount -------2 2 2/3 3/4 1/2 1/2 1 1 1/2 :Jo Anne Merrill : 6 Preparation Time :0:20 : Breads for Dessert

Snacks

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

Ingredient -- Preparation Method -------------------------------canned biscuits ground cinnamon sugar finely chopped pecans margarine -- melted brown sugar minced dried apricots chopped seedless raisins grated orange peel

In small bowl, mix the cinnamon and sugar. Mix the chopped raisins, minced apricots and chopped nuts in another bowl. Place the nut mixture into the bottom of a lightly greased 10 or 12-inch oven-proof dish or pan. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon mixture. Place the coated biscuits atop the nut mixture, fitting into the pan lightly. Keep stacking until all are used. Melt the margarine; add the brown sugar and orange zest. Pour this very carefully and evenly over the biscuit pieces. Bake in a preheated 375-degree oven for about 20 minutes, checking after 15 minutes. Invert onto serving dish immediately. Serve warm. - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 27g Total Fat; (55% calories from fat); 2g Protein; 47g Carbohydrate; 0mg Cholesterol; 351mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Serve with coffee or hot chocolate. NOTES : * Use your choice of canned biscuits, usually sold in cans of 8-10 biscuits or cans of 5 giant-sized. Nutr. Assoc. : 2244 0 0 20148 0 0 26024 4680 0 * Exported from MasterCook * Quick Tartar Sauce for Chicken or Fish Recipe By Serving Size Categories Amount :Jo Anne Merrill : 16 Preparation Time :0:05 : Sauces/Marinades Ingredient -- Preparation Method

Measure

-------1 3 1 1 1

-----------cup tablespoon tablespoon

-------------------------------mayonnaise sweet pickles -- finely chopped chopped fresh parsley hard-boiled egg -- chopped white wine vinegar

In a small bowl, combine all the ingredients. Cover tightly and chill.

- - - - - - - - - - - - - - - - - - Per serving: 109 Calories (kcal); 12g Total Fat; (92% calories from fat); 1g Protein; 2g Carbohydrate; 18mg Cholesterol; 126mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve with fish or cold baked chicken. NOTES : * Use only real mayonnaise. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Raisin Cinnamon Bread for Automatic Breadmaker Recipe By Serving Size Categories Amount -------1 3 2 1 2 1 1 2 1 1/4 1/2 1/4 :Jo Anne Merrill : 12 Preparation Time :0:15 : Breads With Yeast Ingredient -- Preparation Method -------------------------------yeast bread flour vital gluten -- * see note wheat germ sugar salt margarine ground cinnamon milk -- at room temperature raisins dried apricots

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

Chop the apricots into small pieces, or use dates if you prefer. Place all ingredients except raisins and apricots (or dates) into your breadmaker following manufacturer's directions. Add the raisins and apricots at appropriate time; in a Zojirushi and most other breadmakers, there is an option for raisin bread that will allow the machine to beep when it is time to add additional ingredients. - - - - - - - - - - - - - - - - - - Per serving: 189 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g

Protein; 35g Carbohydrate; 3mg Cholesterol; 205mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * Vital gluten can be found at health food stores and at some grocery stores. It helps to make the bread rise and gives it a tender texture. Nutr. Assoc. : 0 2339 27132 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raisin-Olive Empanaditas Recipe By Serving Size Categories Amount -------1/2 1/4 2 2 1/4 1/8 1/4 1 1 1 1 2 :Jo Anne Merrill : 12 Preparation Time :0:30 : Appetizers

Sandwiches

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

Ingredient -- Preparation Method -------------------------------lean ground beef minced onions chopped raisins chopped green olives salt black pepper cottage cheese hard-boiled egg -- chopped egg -- separated water pastry dough* milk

Saut� ground beef in large skillet until browned. Drain, and to the beef add the onions, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and chopped hard cooked egg. Set aside. Prepare pastry according to directions on container or make your own recipe. Roll out the dough in two large circles (for easier handling). Cut about 12 circles total, each about 3-1/2 inches in diameter. Onto each circle place 2 teaspoons of filling. Brush edge of dough with 1 egg white mixed with 1 teaspoon of water. Fold edges over to make half-moon shape and seal with fork dipped in flour. Place Empanaditas on ungreased cookie sheet. Blend the egg yolk with the milk and brush this mixture on the tops of the Empanaditas. Bake in preheated 375-degree oven until golden brown, about 15-18 minutes. - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 8g Total Fat; (59% calories from fat); 6g Protein; 7g Carbohydrate; 56mg Cholesterol; 120mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : * Enough pastry to equal about a 10-inch double crust pie. Nutr. Assoc. : 0 0 4680 3584 0 0 0 0 0 0 4370 0 * Exported from MasterCook * Ramrod Biscuits for Camping Recipe By Serving Size Categories Amount -------2 1/4 2/3 :Jo Anne Merrill : 6 Preparation Time :0:15 : Breads

Grill/Camping Recipies

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

Ingredient -- Preparation Method -------------------------------biscuit mix nonfat dry milk, instant water Honey Jelly

Mix the biscuit mix (such as Bisquick) and dry milk together and take camping in a plastic baggie or in a bowl with lid so that you can just make the biscuits in the same container. Take along some honey or jelly for eating with this. Mix only enough of the water into the dry ingredients to make a stiff dough. Divide into 6 portions and shape dough around the end of each stick. Roast over the fire until golden brown. Remove from stick and fill with honey or jelly if desired. Description: "Make these on your camping trips with the kids." - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 6g Total Fat; (30% calories from fat); 4g Protein; 27g Carbohydrate; 1mg Cholesterol; 527mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Double or triple this recipe if you wish. * Have a good campfire going before mixing these biscuits. Also have some smooth dry sticks about 3/4 inch in diameter ready. Be careful to know what kind of wood is safe -- NEVER use Oleander wood. Nutr. Assoc. : 0 4234 0 0 0 * Exported from MasterCook * Raspberry Vinegar Recipe By Serving Size Categories :Jo Anne Merrill : 128 Preparation Time :96:00 : Canning Recipies

Amount -------3 1

Measure -----------quarts quart

Ingredient -- Preparation Method -------------------------------raspberries vinegar Sugar

Wash one quart raspberries; drain well. Place in a glass jar or crock and pour in the vinegar; let stand one day. On the second day, strain off the vinegar onto a second quart of fresh raspberries. Let stand overnight. On the third day, strain off the vinegar again and pour it over the third quart of raspberries. On the fourth day, strain off the vinegar again. Add 2 cups of sugar to each pint of vinegar mixture, place in a pan and bring to a slow simmer. When it is scalded through, place in jars and seal while still hot. - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Use in vinaigrettes and poultry dishes. NOTES : This vinegar takes 4 days to prepare. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Rave Review Fruit Pancake Recipe By Serving Size Categories Amount -------2 1 1/2 1/2 1 4 1 2 :Jo Anne Merrill : 4 Preparation Time :0:30 : Breakfast

Fruits

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

Ingredient -- Preparation Method -------------------------------apples -- peeled and sliced ground cinnamon sugar packed brown sugar milk eggs self-rising flour butter

Peel, core and thinly slice 2 large apples. Blend the cinnamon and both sugars. Add the apple slices and stir to coat thoroughly.

In a blender place the milk, eggs, flour and a dash of salt if you wish. Blend until smooth. Melt butter (about 2 tablespoons) in oven-proof skillet. Add apple mixture and saut� until sugars have melted. Spread the apples in an even layer and pour the batter over this mixture. Add a few raspberries to apple mixture if you wish. Bake in preheated 425-degree oven for 25-30 minutes, or until pancake is puffed and edges are golden brown. Serve with syrup or your choice of toppings. - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 13g Total Fat; (22% calories from fat); 11g Protein; 89g Carbohydrate; 211mg Cholesterol; 552mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 3 1/2 Other Carbohydrates NOTES : * Substitute firm, ripe, unpeeled and sliced pears or fresh peach slices if you prefer. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Real Southern Chess Pie Recipe By Serving Size Categories Amount -------1 1 1/2 1 2 2 1 1/2 1 :Jo Anne Merrill : 8 Preparation Time :0:50 : Ethinic

Pies

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

Ingredient -- Preparation Method -------------------------------(8-inch) pastry shell -- unbaked packed brown sugar sugar flour eggs milk vanilla margarine -- melted pecan halves

Mix the sugars and flour. Thoroughly beat in the eggs, milk, vanilla and margarine. (Don't use soft margarine.) Fold in the nuts. Halves are traditional but you can use chopped pecans. Pour into an unbaked pie crust and bake in preheated 375-degree oven for 40-50 minutes. Best served slightly warm with whipped cream.

- - - - - - - - - - - - - - - - - - Per serving: 450 Calories (kcal); 27g Total Fat; (52% calories from fat); 4g Protein; 51g Carbohydrate; 59mg Cholesterol; 190mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 4478 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red and White Salad Recipe By Serving Size Categories Amount -------1 4 1 1/4 :Jo Anne Merrill : 12 Preparation Time :0:35 : Breakfast Salads

Poultry

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

1/2 2 1 1 1

Ingredient -- Preparation Method -------------------------------FIRST LAYER cold water gelatin cranberry sauce -- 2 cans crushed pineapple chopped black walnuts SECOND LAYER cubed cooked chicken finely chopped celery chopped fresh parsley cold water gelatin mayonnaise evaporated milk salt black pepper -- or white

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

Cranberry layer: Put into a small bowl the 1/4 cup cold water and sprinkle in 1 envelope gelatin. Let soften for 5 minutes. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce cans), drained crushed pineapple and the walnuts. Dissolve gelatin thoroughly by placing bowl in very hot water. When gelatin is dissolved, stir it and then blend into the cranberry mixture. Put mixture into a mold. You will need a 3-quart mold that has been lightly oiled for this recipe. Do not use olive oil. Chill mixture until slightly set. Chicken layer: Repeat for gelatin as in first layer. Blend together the mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved gelatin. Fold in the chicken, celery and parsley. When first layer is slightly set (the consistency of unbeaten egg whites) turn the chicken mixture onto the cranberry layer.

Refrigerate until firm. Unmold onto chilled serving platter, decorated with curly lettuce if you prefer. Serve with additional mayonnaise. - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 21g Total Fat; (47% calories from fat); 10g Protein; 42g Carbohydrate; 29mg Cholesterol; 260mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20187 0 0 2805 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Cabbage and Apple Salad Recipe By Serving Size Categories Amount -------1 2 2 2 6 6 2 2 :Jo Anne Merrill : 8 Preparation Time :0:15 : Salads Ingredient -- Preparation Method -------------------------------red cabbage carrots -- peeled and grated celery ribs -- peeled and diced Granny Smith apples -- cored and diced peanut oil cider vinegar sugar caraway seed Salt -- to taste Black pepper -- to taste

Measure -----------head

tablespoons tablespoons tablespoons teaspoons

Core cabbage and cut in half from top downward through stem end. Shred or slice in very thin slices. Place the cabbage in a large bowl and toss with grated carrot, diced celery and apple. In another bowl, mix oil, vinegar, sugar and caraway seeds. Season liberally with salt and pepper. Toss cabbage mixture and dressing then serve immediately or refrigerate (covered tightly) up to 24 hours. - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 10g Total Fat; (66% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 1326 0

* Exported from MasterCook * Red Snapper with Stuffing Recipe By Serving Size Categories Amount -------4 1 2 1 1/2 3 4 1/2 1 2 1 1 :Jo Anne Merrill : 6 Preparation Time :0:50 : Healthwise

Seafood

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

Ingredient -- Preparation Method -------------------------------red snapper -- * see note salt celery stalks -- diced yellow onion -- diced chopped bell peppers margarine soft bread crumbs sour cream lemon -- peeled and chopped grated lemon rind black pepper paprika

Peel the lemon, using the peel for zest, and chop the lemon into small pieces, discarding seeds. Wash fish under cold running water, taking care to wash inside thoroughly. Dry completely. Sprinkle inside with 1/2 teaspoon salt and set aside while preparing stuffing. Melt margarine in skillet; add onions, celery and green peppers. Saut� until onions are limp and translucent. Add remaining 1/2 teaspoon salt and the remaining ingredients. Blend well. Stuff the fish cavity loosely; fasten with metal skewers and use string to tie securely. Grease a baking dish or pan large enough so fish won't be crowded. Place fish in pan and bake in preheated 350-degree oven for 35-40 minutes. Baste with vegetable oil every 7-8 minutes until fish flakes easily. Remove the skewers and allow to set for about 5 minutes. Serve immediately. Description: "A very special main course that looks elegant but is simple to prepare." - - - - - - - - - - - - - - - - - - Per serving: 492 Calories (kcal); 15g Total Fat; (28% calories from fat); 66g Protein; 20g Carbohydrate; 121mg Cholesterol; 800mg Sodium Food Exchanges: 1 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : * A 3-4 pound red snapper with head and tail attached makes an

impressive presentation. Nutr. Assoc. : 0 0 0 0 20088 0 0 0 0 0 0 0 * Exported from MasterCook * Refrigerator Crispy Dill Beans Recipe By Serving Size Categories Amount -------1/2 6 2 1 1/4 3/4 3/4 teaspoon teaspoon cup cup :Jo Anne Merrill : 2 Preparation Time :0:20 : Canning Recipies

Vegetables

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

Ingredient -- Preparation Method -------------------------------1-pint canning jar green beans dill weed sprigs garlic cloves cayenne pepper dill seed distilled vinegar boiling water

Wash jar in soap and hot water. Rinse in hot water very thoroughly. Invert to drain. Prepare green beans by trimming ends. Bring a large pot of water to a rapid boil. Drop in green beans and cook for 2 minutes. Drain well and immediately run under cold water to preserve the color. Place 3 dill sprigs (thick stems removed) in bottom of jar. Add garlic cloves, cayenne pepper and dill seeds. TIGHTLY pack the jar with green beans, trying to keep them standing upright for an attractive presentation. Fill the jar halfway with vinegar, then fill to within 1/2 inch of top with boiling water. Seal the jar tightly and let cool, then refrigerate. Wait at least 24 hours before serving. Serve chilled. - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Easy to make, delicious, and makes for a wonderful gift! NOTES : This is a method I have used for years that has always provided crunchy and crisp green beans. Take advantage of the green bean season to prepare a few jars of this delicious, low calorie recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Refrigerator Rhubarb Strawberry Jam Recipe By Serving Size Categories Amount -------6 3 1 :Helen Jolly, Kenosha, Wisconsin : 48 Preparation Time :12:00 : Jellies and Jams Ingredient -- Preparation Method -------------------------------diced rhubarb sugar strawberry gelatin powder

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

Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer, then cook for 12 minutes. Remove from heat and stir in one 3-ounce package of strawberry gelatin. Stir until completely dissolved. Pour into containers with tight-fitting lids. Store in refrigerator or divide in small portions and freeze. Yield: "1 1/4 quarts" - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 15g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : This jam recipe is one of Helen Jolly's original recipes. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Reuben Brunch Omelet Recipe By Serving Size Categories Amount -------8 1 1 4 8 3/4 4 :Jo Anne Merrill : 4 Preparation Time :0:25 : Breakfast

Brunch

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

Ingredient -- Preparation Method -------------------------------eggs caraway seed sauerkraut -- drained margarine Swiss cheese slices -- thin corned beef brisket -- sliced thin Thousand Island salad dressing

5

gherkins

Have corned beef sliced into thin slices, about 12 pieces if possible. Drain sauerkraut through strainer over bowl until very well drained. Discard liquid. Mince one gherkin and add to the thousand island dressing. Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it). Beat eggs until thoroughly blended. Place omelet pan over medium heat. When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom. Turn heat to medium-high. Pour in one quarter of eggs. Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside. While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut. Fold other side over and immediately remove to serving plate. Keep in barely warm oven while preparing remaining 3 omelets. Wipe pan with paper towels between each omelet. To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet. - - - - - - - - - - - - - - - - - - Per serving: 706 Calories (kcal); 54g Total Fat; (68% calories from fat); 40g Protein; 14g Carbohydrate; 476mg Cholesterol; 1170mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with crisp rolls and juice for a complete breakfast. NOTES : * Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others. Nutr. Assoc. : 0 0 0 0 0 0 0 1117 * Exported from MasterCook * Reuben Sandwiches Recipe By Serving Size Categories Amount -------4 1/2 8 1/4 8 1 2 :Jo Anne Merrill : 4 Preparation Time :0:10 : Cheese Sandwiches

Quick and Easy Meals

Measure -----------slices pound ounces cup slices tablespoons Dash

Ingredient -- Preparation Method -------------------------------Swiss cheese corned beef brisket -- sliced thin sauerkraut -- drained Thousand Island salad dressing rye bread egg milk sugar

2

tablespoons Dash

margarine salt

Drain the sauerkraut thoroughly. Slice the corned beef into thin slices and divide into 4 portions. Combine lightly beaten egg with milk, sugar and salt in a shallow dish. On four slices of the bread place Swiss cheese, corned beef, sauerkraut and top with 1 tablespoon dressing. Top each with second slice of bread. Melt margarine in heavy skillet. Dip both sides of each sandwich into egg mixture; brown each side until golden. - - - - - - - - - - - - - - - - - - Per serving: 845 Calories (kcal); 54g Total Fat; (58% calories from fat); 48g Protein; 40g Carbohydrate; 186mg Cholesterol; 1354mg Sodium Food Exchanges: 2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates NOTES : Quick and easy-to-prepare sandwiches with a different lunchtime flavor. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice Salad Mold Recipe By Serving Size Categories Amount -------1 1/4 2 2 1 1/2 :Jo Anne Merrill : 8 Preparation Time :1:30 : Rice Dishes

Salads

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

Ingredient -- Preparation Method -------------------------------long-grain rice Salt Black pepper olive oil Dijon mustard mixed vegetables -- cooked green bell pepper -- finely diced cucumber -- peeled and diced

Place rice, salt and pepper in small heavy pan with tight fitting lid. Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes without lifting lid. Put cooked rice in mixing bowl, add oil, vinegar and mustard. Toss with a fork to mix well. Gently fold in cooked vegetables. You will need 2 cups total so use your choice of green peas, carrots, corn, green beans, etc. Add the diced green pepper and cucumber.

Lightly oil a decorative mold; do not use olive oil for this. Pack rice mixture into mold and refrigerate until thoroughly chilled. Unmold just before serving. - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 7g Total Fat; (37% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 155mg 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 * Roasted Potatoes Stuffed with Sausage Recipe By Serving Size Categories Amount -------6 1 1 3 1/3 6 :Jo Anne Merrill : 6 Preparation Time :1:10 : Pork

Vegetables

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

Ingredient -- Preparation Method -------------------------------baking potatoes -- * see note sausage Angostura bitters minced onions bread crumbs Salt -- to taste Black pepper -- to taste bacon slices

With apple corer, hollow out potatoes lengthwise. Mix together sausage, bitters, onion and bread crumbs; blend well. Use mixture to stuff holes in potatoes. If any sausage remains, shape into 1-inch balls and set aside. Sprinkle with salt and pepper to taste. Place potatoes in one layer in a greased shallow baking pan. Cover tightly with foil. Bake in preheated 350-degree oven for 50 minutes or until tender. Remove foil; put bacon slices over tops so potatoes are covered. Add sausage balls and bake 15-20 minutes longer or until bacon is brown and crisp. Serve potatoes with sausage balls. Use part spicy sausage if you prefer. Description: "An unusual yet delicious new way to serve meat and potatoes." - - - - - - - - - - - - - - - - - - Per serving: 524 Calories (kcal); 34g Total Fat; (58% calories from fat); 15g

Protein; 39g Carbohydrate; 57mg Cholesterol; 669mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : * Use Idaho baking potatoes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rum and Banana Boat Souffl� Recipe By Serving Size Categories Amount -------4 4 1 2 2 1/2 :Jo Anne Merrill : 4 Preparation Time :0:30 : Desserts Recipes with Alcohol

Fruits

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

Ingredient -- Preparation Method -------------------------------bananas fresh lemon juice powdered sugar cornstarch light cream eggs -- separated rum

Wash bananas and dry well. Remove a very thin section of peel off side of banana. You are trying to keep peel as intact as possible so cut carefully. Remove the banana from peel. Place 1 peel in each of 4 individual baking dishes. Sprinkle with lemon juice. Set aside. In a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and light cream. Cook, whisking constantly, until mixture becomes very thick. In a blender or food processor, pur�e two of the bananas, or enough to make 1 cup of pur�e. You won't need the other two bananas for this recipe. They can be mashed and 1 teaspoon of lemon juice added; seal tightly and freeze for later baking use. In a saucepan, combine cream mixture, banana pur�e, egg yolks and rum; mix well. Cook, whisking constantly, until mixture thickens. Remove from heat, transfer to a bowl, and chill slightly. In a mixing bowl, beat egg whites until stiff peaks form. Add a small amount of the whites to banana mixture; mix well. Gently fold remaining whites into the mixture. Spoon mixture into banana peels, piling slightly. Sprinkle with a little sifted powdered sugar. Bake 15 minutes in a preheated 350-degree oven until top is lightly browned. Sprinkle with powdered sugar and serve immediately. Also good with a very light sprinkling of freshly ground nutmeg or cinnamon.

- - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 9g Total Fat; (34% calories from fat); 5g Protein; 32g Carbohydrate; 113mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Rum Molasses Cake with Tart Lemon Sauce Recipe By Serving Size Categories Amount -------3 2 1 1 1/2 1 1 3/4 1/4 1/2 1/2 1/4 :Jo Anne Merrill : 9 Preparation Time :0:45 : Cakes Ingredient -- Preparation Method -------------------------------butter -- softened all-purpose flour sugar ground cinnamon ground cloves baking soda salt egg water dark rum dark molasses LEMON SAUCE sugar cornstarch boiling water fresh lemon juice grated lemon rind butter

Measure -----------tablespoons cups cup teaspoon teaspoon teaspoon Dash large cup cup cup cup teaspoon cup cup tablespoon tablespoon

1 1 1 1

Grease a 9-inch square pan generously with 1 tablespoon butter or solid margarine. Preheat oven to 375 degrees. In large mixing bowl, combine flour, sugar, cinnamon, cloves, baking soda and salt. Add remaining 2 tablespoons butter, egg, water, rum and molasses. Mix well at medium speed of electric mixer. Pour into prepared pan and bake for 30 minutes. Serve with Tart Lemon Sauce or sprinkle with powdered sugar. SAUCE: In a small saucepan, combine 1/2 cup sugar, 1 teaspoon cornstarch and salt. Gradually blend in 1 cup boiling water and 1/4 cup lemon juice. Cook, stirring constantly, until slightly thickened. Remove from heat and

stir in 1 tablespoon grated lemon rind and 1 tablespoon butter. Yields 1-1/2 cups sauce. - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 6g Total Fat; (15% calories from fat); 4g Protein; 68g Carbohydrate; 35mg Cholesterol; 208mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other Carbohydrates NOTES : Bake this delicious cake when you want a really fragrant smell in your kitchen -- it's sure to impress your visitors. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saffron Poached Fish in Wine Recipe By Serving Size Categories Amount -------1 1 2 1 1/2 1/2 8 1/4 8 1/4 1 4 :Jo Anne Merrill : 4 Preparation Time :0:20 : Recipes with Alcohol

Seafood

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

Ingredient -- Preparation Method -------------------------------white wine water bay leaves onion -- quartered thyme white peppercorns parsley sprigs red pepper flakes tomato pur�e saffron lemon juice -- thinly sliced flounder fillets

Place water, white wine, bay leaves and onion into large heavy skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop into wine mixture. Bring mixture to a simmer over medium heat. Add the fish fillets. Cover skillet and continue to simmer 8-10 minutes or until fish is firm and flakes easily with a fork. Do not overcook. Remove fish to a serving platter, using a slotted spoon. Remove cheesecloth bag, bay leaves and onion and discard. Add tomato pur�e and red pepper flakes to liquid in skillet. Bring to a boil, stirring to mix well; boil until liquid is reduced by half. Add the saffron and 3 thin slices of lemon; boil 1 minute longer. Spoon sauce over fish fillets and garnish with more thin lemon slices. Serve immediately.

- - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 2g Total Fat; (9% calories from fat); 32g Protein; 14g Carbohydrate; 78mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with steamed rice or noodles. Nutr. Assoc. : 0 0 0 0 0 0 20143 0 0 0 0 0 * Exported from MasterCook * Sailors' Liberty Pancakes Recipe By Serving Size Categories Amount -------2 2 1/2 5 2 1/2 :Jo Anne Merrill : 4 Preparation Time :0:20 : Breakfast

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------buttermilk baking mix sugar ground cinnamon ground nutmeg eggs -- beaten beer vegetable oil

Mix together the biscuit mix, sugar, cinnamon, and nutmeg. Stir together the beaten eggs, oil and beer. Add to the dry ingredients. Batter will be lumpy. Do not overmix. Add more beer if you want a thinner pancake. Heat a griddle and grease very lightly. Use 1/4 cup batter for each pancake. Cook for about 2 minutes on each side. Double this recipe if you wish. - - - - - - - - - - - - - - - - - - Per serving: 419 Calories (kcal); 20g Total Fat; (44% calories from fat); 11g Protein; 46g Carbohydrate; 234mg Cholesterol; 771mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with real maple syrup and butter. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Salad from the Orient Recipe By Serving Size Categories Amount -------1 2 1 1/2 2 1 2 2 2 1 1 6 1 1 4 1 :Jo Anne Merrill : 6 Preparation Time :2:00 : Meats

Salads

Measure -----------pound tablespoons tablespoons tablespoons tablespoon tablespoons tablespoons tablespoons teaspoon Dash ounces cup cup tablespoon

Ingredient -- Preparation Method -------------------------------pork tenderloin MARINADE brown sugar low sodium soy sauce sherry Hoisin sauce DRESSING oil -- *see note sugar soy sauce grated ginger root Tabasco sauce -- optional SALAD vermicelli julienned carrots pea pods green onions sesame seeds

Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, 1-1/2 teaspoons soy sauce, sherry (optional) and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put mixture into refrigerator to marinate up to 1 hour, turning bag occasionally. To prepare the dressing, combine oil, sugar, 2 tablespoons soy sauce, ginger root and Tabasco or other hot sauce. Blend and put into refrigerator to chill. Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl. Pour the dressing over vermicelli mixture, add the green onions (slice into thin rounds, tops included). Set aside while preparing pork. Remove the pork from refrigerator and put into a wok or large heavy skillet. Include some of the marinade. Stir pork strips until browned and cooked through, about 5-7 minutes. Drain and add to the salad mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving. - - - - - - - - - - - - - - - - - - Per serving: 303 Calories (kcal); 8g Total Fat; (24% calories from fat); 20g Protein; 36g Carbohydrate; 49mg Cholesterol; 585mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : Steamed broccoli flowerettes go well in this salad, and chopped water chestnuts will add some crunch. * Use olive oil or a mixture of olive and peanut oil. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20022 0 0 0 * Exported from MasterCook * Salesman's Sauerkraut Chocolate Cake Recipe By Serving Size Categories Amount -------1/2 1 1/2 3 1 2 1 1 1/4 1 1/2 8 6 4 1 :Jo Anne Merrill : 16 Preparation Time :0:40 : Cakes Ingredient -- Preparation Method -------------------------------CAKE margarine -- soften sugar eggs vanilla extract all-purpose flour baking soda baking powder salt water cocoa powder sauerkraut -- * see note FROSTING chocolate chips margarine sour cream vanilla extract salt powdered sugar

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

1/2

1/4 2 3/4

Combine margarine and sugar in large bowl. Beat in eggs one at a time. Add the vanilla and blend. In another bowl, sift dry ingredients together. Add to the egg mixture slowly, alternating with the water. Stir in the sauerkraut. Mix until smooth. Grease a 13 � 9 � 2-inch pan. Pour the cake batter into pan and bake in preheated 350-degree oven for 30-35 minutes, or until knife inserted in center comes out clean. If you prefer, leave the cake in the pan for easier frosting and transporting. FROSTING: Melt chocolate chips and margarine in top of double boiler. Remove from heat and add sour cream, vanilla and salt. Gradually beat in powdered sugar until the frosting is of spreading consistency. You may not need all the powdered sugar.

Frost cake while still slightly warm or wait until cooled. - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 15g Total Fat; (33% calories from fat); 4g Protein; 61g Carbohydrate; 38mg Cholesterol; 386mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 3 Other Carbohydrates NOTES : * Use an 8-ounce can of sauerkraut. Do not use sauerkraut which has caraway seeds. Lightly drain and chop by hand -- don't use food processor. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Salmon Tortilla Appetizers Recipe By Serving Size Categories Amount -------15 8 4 2 1 1/4 8 :Jo Anne Merrill : 48 Preparation Time :3:00 : Appetizers

Seafood

Measure -----------ounces ounces tablespoons tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------salmon, canned -- flaked cream cheese -- softened salsa -- mild or medium fresh parsley cilantro ground cumin -- optional (8-inch) flour tortillas

Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces. Yield: About 48 appetizers. - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 3g Total Fat; (44% calories from fat); 3g Protein; 5g Carbohydrate; 10mg Cholesterol; 108mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 1666 * Exported from MasterCook *

Sangria Punch Recipe By Serving Size Categories Amount -------2/3 1/3 1/4 1 :Jo Anne Merrill : 8 Preparation Time :0:10 : Beverages

Recipes with Alcohol

Measure Ingredient -- Preparation Method ------------ -------------------------------cup lemon juice cup orange juice cup sugar 750 milliliters red wine

Mix the juices and strain. Add the sugar and stir until dissolved. Mix in the wine. Add ice. Garnish each serving with a lemon twist if desired. Yield: 8 servings of 1/2 cup each.

Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 61mg 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 * Exported from MasterCook * Santa Fe Sauce Recipe By Serving Size Categories Amount -------2 1 1 3 1/2 1/4 4 1/2 :Jo Anne Merrill : 0 Preparation Time :0:25 : Sauces/Marinades Ingredient -- Preparation Method -------------------------------garlic cloves hot chili pepper -- small size red pepper flakes tomatoes -- * see note chopped onions minced green peppers peanut oil salt -- to taste

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

Split the chiles, remove seeds, finely chop; set aside. Peel the garlic cloves and mince finely. Mince the green sweet bell pepper. Seed the tomatoes by cutting in half and gently squeeze to release some of the seeds. Chop the tomatoes into small chunks, or drain canned tomatoes

thoroughly and chop. Combine the tomatoes, garlic, chili peppers, green bell peppers, salt and red pepper flakes in small saucepan. Add 2 cups hot water; cover pan and simmer for about 10-14 minutes. Heat the oil in a heavy skillet over medium heat; add the chopped onions. Saut� just until tender, about 3-4 minutes, stirring occasionally. Place the tomato mixture into a blender and pur�e. Add the pur�ed mixture to onions in skillet. Simmer over low heat, uncovered, for about 10-12 minutes or until sauce has thickened. Make this sauce and use for any purpose such as over scrambled eggs, roast chicken, cheese or chicken enchiladas. - - - - - - - - - - - - - - - - - - Per serving: 623 Calories (kcal); 56g Total Fat; (76% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 1107mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Serving Ideas : With scrambled eggs, enchiladas, chicken, cheese souffl�. NOTES : * Use drained canned tomatoes if fresh are not available. When preparing the hot chili, it is advised that you wear rubber gloves and be careful to avoid getting the juice of the pepper near your eyes. Nutr. Assoc. : 0 0 0 0 0 20088 0 0 * Exported from MasterCook * Sausage Won Ton Mini-Muffins Recipe By Serving Size Categories Amount -------1 1 1/2 1 1/2 2 1 1 :Jo Anne Merrill : 12 Preparation Time :0:25 : Appetizers Pork

Cheese

Measure -----------pound cups cups tablespoons cup package

Ingredient -- Preparation Method -------------------------------Italian sausage links* shredded Monterey Jack cheese minced red peppers black olives -- sliced ranch salad dressing -- bottled won-ton wrappers

Brown sausage until very done and drain thoroughly. Combine with remaining ingredients except won ton wrappers. Grease mini-muffin tins and place won ton wrappers inside, pressing with fingers to form the shape of muffin cups. Brush wrappers lightly with oil, using sesame and vegetable oil combined if desired. Bake wrappers in preheated 350-degree oven for 5 minutes. Fill the muffin

cups with sausage mixture and bake 5-6 minutes longer until cheese is melted.

- - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 27g Total Fat; (81% calories from fat); 10g Protein; 4g Carbohydrate; 45mg Cholesterol; 592mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : * Use mild or a combination of mild and hot Italian sausage. Nutr. Assoc. : 900759 0 20164 0 0 0 * Exported from MasterCook * Sausage-Stuffed Baked Apples Recipe By Serving Size Categories Amount -------1 2 3 1 8 8 :Jo Anne Merrill : 4 Preparation Time :0:45 : Fruits

Pork

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

Ingredient -- Preparation Method -------------------------------sausage minced yellow onions packed brown sugar garlic clove -- minced bacon slices green apples -- baking type

Brown sausage, add garlic and onion. Stir for 3-4 minutes until onion begins to turn light brown and is softened. Drain the mixture thoroughly. Wash and core but do not peel the apples. Stuff the cored apples with the sausage mixture. Sprinkle with brown sugar and top with the bacon slices which have been chopped into small pieces. Put into an oven-safe baking dish and bake at 350 degrees for about 40-45 minutes or until apples are soft. - - - - - - - - - - - - - - - - - - Per serving: 712 Calories (kcal); 52g Total Fat; (65% calories from fat); 18g Protein; 44g Carbohydrate; 88mg Cholesterol; 969mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 9 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with roast meat, vegetables and hearty bread. NOTES : * Use all ground bulk sausage or a combination of bulk and mild to hot Italian sausage. If using hot Italian sausage, you may wish to omit the garlic. Nutr. Assoc. : 0 2679 0 0 2121 0

* Exported from MasterCook * Savory Ratatouille Recipe By Serving Size Categories Amount -------6 1/4 1 2 1 1 2 1 3 2 :Jo Anne Merrill : 6 Preparation Time :1:30 : Salads

Vegetables

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

tablespoons tablespoons

Ingredient -- Preparation Method -------------------------------tomatoes olive oil onion -- sliced garlic cloves -- minced chopped fresh parsley eggplant -- 1-inch slices zucchini -- sliced red bell pepper wine vinegar chopped fresh parsley Black pepper

Slice onion, cut garlic into slivers or mince, chop parsley, cut eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper. Blanch tomatoes by placing in boiling water for 10 seconds. Drain, and when cool enough to handle, peel, seed and chop. Reserve juice from tomatoes. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1 tablespoon parsley. Saut� about 3 minutes or until onion is soft. Add eggplant, zucchini and red sweet pepper and mix well. Cover pan and simmer over low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minute more. Remove from heat and let stand, covered, for 10 minutes. Add wine vinegar and black pepper to taste. Stir well. Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature. - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 10g Total Fat; (53% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with poached fish or as a vegetable salad.

NOTES : * Instead of parsley for garnish, use basil or oregano (fresh) if you prefer. Prepare vegetables before beginning recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savoy Coleslaw Recipe By Serving Size Categories Amount -------1/2 1 1 1 1 3 4 3 :Jo Anne Merrill : 4 Preparation Time :0:15 : Salads Ingredient -- Preparation Method -------------------------------bacon savoy cabbage carrot -- peeled and grated red bell pepper -- roasted celery stalk -- diced sugar cider vinegar sour cream Salt -- to taste Black pepper -- to taste

Measure -----------pound head

tablespoons tablespoons tablespoons

Prepare vegetables. a. Cabbage: Trim off outer leaves and remove the stem. Cut into half from top to bottom (through the stem end) and cut each half into paper-thin slices. b. Celery: Peel and dice finely. c. Red pepper: roast, remove seeds and stem then dice. d. Carrot: Peel and grate. Cook bacon until crisp. Drain well and reserve the grease. Set aside to cool. Place the cabbage in a large bowl and toss with the carrot, bell pepper and celery. Crumble the bacon slices and add to the mixture. Set aside. Dressing: Combine 1/4 cup of the bacon fat, sugar, vinegar and sour cream. Season with pepper and salt. Use a wire whisk to mix until smooth. Toss dressing with cabbage mixture. Serve immediately or refrigerate up to 24 hours. Let stand 30 minutes before serving if it has been refrigerated. - - - - - - - - - - - - - - - - - - Per serving: 410 Calories (kcal); 30g Total Fat; (66% calories from fat); 18g Protein; 16g Carbohydrate; 53mg Cholesterol; 932mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Scrumptious Caramel Bars Recipe By Serving Size Categories Amount -------1 1/4 1/4 1/2 3/4 1/2 24 2 1/2 :Jo Anne Merrill : 24 Preparation Time :0:30 : Desserts Ingredient -- Preparation Method -------------------------------all-purpose flour salt baking soda packed brown sugar rolled oats -- not instant margarine caramel candy light cream semisweet chocolate

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

In mixing bowl, combine 1 cup flour, salt, soda, brown sugar and oats. Cut in margarine with pastry blender until fine particles are formed. Set aside 1 cup of this mixture. Press remaining mixture into bottom only of greased 8-inch square baking pan. Bake at 350 degrees for 10 minutes. In top of double boiler combine caramels and cream. Cook over boiling water until caramels are melted. Blend in 2 tablespoons flour. Spread caramel mixture carefully over baked mixture. Sprinkle with chocolate pieces, then with reserved crumbs. Bake at 350 degrees for 12-15 minutes until delicately browned. Cool for a few minutes before cutting into 24 bars. Yield: "24 bars" - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 6g Total Fat; (40% calories from fat); 2g Protein; 19g Carbohydrate; 1mg Cholesterol; 105mg 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 0 0 * Exported from MasterCook * Seafood Sauce for Cheese Puffs Recipe By Serving Size Categories :Jo Anne Merrill : 6 Preparation Time :0:20 : Sauces/Marinades

Seafood

Amount -------2 2 3 3 1 1/2 10 5 4 1 1 1/4 1/4 1 3/4

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

Ingredient -- Preparation Method -------------------------------diced celery grated onions margarine flour milk frozen peas crab meat -- canned cooked shrimp -- * see note lemon juice Worcestershire sauce salt black pepper capers -- drained and rinsed shredded Cheddar cheese

Use a 10-ounce package of tiny mixed vegetables if preferred. Precook and drain before using. Drain and rinse the canned crab, or use fresh precooked. Melt the margarine in a skillet and saut� the onions and celery. Cook about 5 minutes or until vegetables are limp and onion is translucent. Stir in the flour and blend well. Remove from heat and stir in the milk gradually. Return to heat and cook, stirring constantly, until mixture is thickened, about 2-3 minutes. Add peas, crab, shrimp, lemon juice, Worcestershire sauce, salt and black pepper. Heat thoroughly but do not boil. Remove from heat and add cheese, stirring until melted. Return to heat if needed to melt cheese completely but DO NOT boil. To serve, heat pastry puffs until warm, fill with sauce mixture and sprinkle capers on top. - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 13g Total Fat; (49% calories from fat); 17g Protein; 13g Carbohydrate; 81mg Cholesterol; 470mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve in "Cheese Pastry Puffs" (recipe in this cookbook). NOTES : * Shrimp must be pre-cooked before using. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sensational Tomato Quiche Recipe By Serving Size :Jo Anne Merrill : 4 Preparation Time :0:45

Categories Amount -------1 2 1/2 1/2 1 2 1/2 1/2 1/2 3 3 1/8 4 12 1/3 8

: Appetizers Brunch Measure -----------tablespoons cup cup pounds teaspoon teaspoon teaspoon tablespoons tablespoons teaspoon large cup

Breakfast

Ingredient -- Preparation Method -------------------------------(9-inch) pie crust -- * see note olive oil chopped onions chopped green bell peppers garlic clove -- minced tomatoes basil oregano salt tomato paste chopped fresh parsley black pepper eggs -- ** see note black olives -- sliced grated Parmesan cheese anchovies -- optional

Saut� onions, green pepper and garlic in 2 tablespoons oil in a heavy skillet. Add tomatoes that have been peeled, chopped and seeded. Add the basil, oregano, salt, green pepper and parsley. Cover and cook over low heat for 5 minutes. Remove cover and raise heat so liquid evaporates. Do not let mixture scorch. Remove from heat. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix well. Combine with tomato mixture then pour into pie crust. Top with olives, grated cheese and anchovies if you are using them. Bake about 30 minutes or until firm and golden brown. - - - - - - - - - - - - - - - - - - Per serving: 457 Calories (kcal); 28g Total Fat; (54% calories from fat); 16g Protein; 37g Carbohydrate; 199mg Cholesterol; 1265mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve as an appetizer or with a salad for lunch. NOTES : * Pie crust should be partially baked. Use same oven temperature as for cooking quiche, 350 degrees, and time it so crust will bake about 4-7 minutes and let cool only about 5 minutes before filling with mixture to continue baking. ** You will need 1 egg and 3 egg yolks for this recipe. Nutr. Assoc. : 2009 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Sesame Ham Loaf Recipe By Serving Size Categories Amount -------1 1/4 1/2 1 1/4 2 1 1/2 1 1 1/2 4 1/2 1/4 :Jo Anne Merrill : 8 Preparation Time :2:15 : Breads With Yeast

Pork

Measure -----------package cup cup cup cup tablespoons teaspoons large cups cups cup

Ingredient -- Preparation Method -------------------------------yeast -- not instant water milk mashed potatoes vegetable oil sugar salt egg diced ham all-purpose flour sesame seeds

Soften yeast in 1/4 cup warm water in a large mixing bowl for about 5 minutes. Stir in milk which has been scalded and cooled to lukewarm. Add potatoes, oil, sugar and salt. Cut salt amount if mashed potatoes were prepared with salt. Add egg, ham and 2 cups flour. Beat very well. Cover and let rise in warm place until light and double in size, about 1 to 1-1/2 hours. Stir in remaining flour (may not need quite all) to form a stiff dough. Knead until smooth, about 4-5 minutes. Sprinkle 1 tablespoon sesame seeds on greased cookie sheet. Roll out half of dough on cookie sheet to a 14 � 10-inch rectangle. Brush with milk and sprinkle with 1 tablespoon sesame seeds. Repeat with remaining dough, using a second cookie sheet. Cover and let rise until light, about 1 hour. Bake in preheated 400-degree oven for 15-20 minutes or until golden brown. Cool, then cut into 1-inch squares to serve with Swiss Fondue or cut into large slices to serve with soups or stews. - - - - - - - - - - - - - - - - - - Per serving: 458 Calories (kcal); 16g Total Fat; (32% calories from fat); 14g Protein; 62g Carbohydrate; 39mg Cholesterol; 836mg Sodium Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with "Swiss Fondue" in this cookbook. Nutr. Assoc. : 0 0 0 0 0 0 0 0 2666 0 0

* Exported from MasterCook * Snow Eggs Recipe By Serving Size Categories Amount -------5 2 1/2 1/2 2 3 3 :Jo Anne Merrill : 8 Preparation Time :0:30 : Desserts

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------egg whites powdered sugar orange extract vanilla extract whole milk granulated sugar egg yolks Wine -- optional

Beat the egg whites until you can turn the bowl upside down without the whites falling out. Gradually add the powdered sugar, 1/4 teaspoon orange extract and 1/4 teaspoon vanilla extract or other flavoring. (Thomas Jefferson used orange flower or rose water.) Put milk into a 10-inch heavy skillet and add the granulated sugar and remaining orange and vanilla extracts. Slowly bring to a simmer. Drop tablespoonfuls of egg white into hot milk and poach until set. Turn the mounds after about 1-2 minutes of cooking. You will need to make these in batches as it won't all fit in skillet at once. The egg whites will puff a bit while cooking. It should take about 4-5 minutes for each batch to cook. Lay them on a wire rack to drain. Beat the egg yolks until thick. Add a small amount yolks, then stir gradually into the milk. Continue until the custard thickens. Pour custard through a whites in a serving dish and pour the custard over immediately. of the hot milk to the to stir while cooking, sieve. Put the cooked them. Serve

Description: "A variation of a dessert created by former President Thomas Jefferson." - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 4g Total Fat; (37% calories from fat); 5g Protein; 10g Carbohydrate; 88mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Souffl� of Potatoes Recipe By Serving Size Categories Amount -------6 4 1/4 3 1/2 3 2 2 :Jo Anne Merrill : 6 Preparation Time :0:55 : Brunch

Vegetables

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

Ingredient -- Preparation Method -------------------------------russet potatoes -- 1-1/2 pounds water salt egg yolks -- well-beaten sugar egg whites margarine bread crumbs

Peel the potatoes and cut into chunks. Cook in the 4 cups water with salt added if desired until potatoes are tender. Drain and press through sieve, or use electric mixer to beat until smooth. Add freshly ground black pepper if you wish. Add the well-beaten egg yolks and sugar. Blend well. Beat the egg whites until stiff and fold into the potato mixture. Grease a mold or 1-1/2 quart baking dish with the margarine; dust with the bread crumbs. Pour the mixture into dish and bake in preheated 350-degree oven for 30 minutes or until set. Serve immediately. Optional: Sprinkle top with good quality paprika just before baking. Description: "A nice brunch dish and easy to make." - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 4g Total Fat; (31% calories from fat); 5g Protein; 15g Carbohydrate; 106mg Cholesterol; 150mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sour Cream and 7-Up Biscuits Recipe By Serving Size Categories :Jo Anne Merrill : 18 Preparation Time :0:15 : Breads

Breakfast

Amount -------4 1 6

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

Ingredient -- Preparation Method -------------------------------biscuit mix sour cream 7-Up�

Mix the sour cream into the biscuit mix, using a pastry blender or two table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly with a large fork. Turn out onto lightly floured board and quickly knead 6-8 times. Don't overmix or biscuits will be tough. Pat into a square and cut into about 18 equal pieces using a knife dipped in flour. Can also use a 2 to 3 inch biscuit cutter. Preheat oven to 400 degrees and cook biscuits for about 7 minutes. - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 7g Total Fat; (42% calories from fat); 3g Protein; 18g Carbohydrate; 6mg Cholesterol; 348mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : This recipe has been passed around for years and usually changed a little by each of us. Nutr. Assoc. : 0 0 2007 * Exported from MasterCook * Sour Cream Pineapple Muffins Recipe By Serving Size Categories Amount -------8 2 1 1/2 1/3 1/3 1 1 1/3 1 1/2 1/2 :Jo Anne Merrill : 12 Preparation Time :0:30 : Muffins Ingredient -- Preparation Method -------------------------------crushed pineapple orange marmalade -- * see note oats sour cream vegetable shortening packed brown sugar egg all-purpose flour double-acting baking powder baking soda salt

Measure -----------ounces tablespoons cup cup cup cup large cups teaspoon teaspoon teaspoon

Combine undrained pineapple, marmalade, oats and sour cream. Let stand 10-15 minutes. Cream together the shortening and brown sugar. Blend in the beaten egg. Sift together the flour, baking powder, baking soda and salt. Blend the

three mixtures together. Place in large greased muffin pans. Bake at 400 degrees for about 23-27 minutes. - - - - - - - - - - - - - - - - - - Per serving: 221 Calories (kcal); 9g Total Fat; (36% calories from fat); 4g Protein; 31g Carbohydrate; 20mg Cholesterol; 197mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : * Substitute apricot jam for the marmalade if preferred. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * South Seas Casserole Recipe By Serving Size Categories Amount -------1 3 2 1/3 1/4 1/4 1/8 2 3/4 1 2 2 2 2 :Jo Anne Merrill : 6 Preparation Time :0:45 : Casseroles Pork

Fruits

Measure Ingredient -- Preparation Method ------------ -------------------------------(13 1/2-ounce) can pineapple chunks in juice cups cubed ham cups sweet potatoes, canned -- cooked and sliced cup packed brown sugar cup all-purpose flour teaspoon curry powder teaspoon black pepper tablespoons vinegar cup water cup teaspoons teaspoons teaspoon cup large cup tablespoons teaspoon TOPPING all-purpose flour sugar baking powder salt chopped Macadamia nuts eggs milk margarine -- melted ground cinnamon -- optional

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

CASSEROLE: Drain pineapple and reserve syrup. Layer pineapple chunks, cubed ham and sliced cooked sweet potatoes in a 2-quart casserole. Combine brown sugar, flour, curry powder and pepper. Blend in the reserved pineapple juice, water and vinegar. Pour mixture over casserole. Bake in preheated 375-degree oven for 20 minutes. Cover with topping and bake 20-25 minutes longer or until golden brown. TOPPING: Combine flour, sugar, baking powder, salt , cinnamon (if using) and chopped nuts. Beat egg yolks until creamy. Stir in milk and margarine.

Add dry ingredients and stir just until dry particles are moistened. Beat egg whites until stiff then fold into batter. - - - - - - - - - - - - - - - - - - Per serving: 571 Calories (kcal); 28g Total Fat; (43% calories from fat); 19g Protein; 64g Carbohydrate; 99mg Cholesterol; 1313mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 2666 27082 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southern Chicken and Dumplings Recipe By Serving Size Categories Amount -------3 3 3 3 2 2 2 1/2 1 1/2 1/2 1/3 1/2 1 1/2 1/4 :Jo Anne Merrill : 4 Preparation Time :1:30 : Poultry Ingredient -- Preparation Method -------------------------------chicken fryers parsley sprigs dill weed sprigs carrots -- sliced yellow onions -- quartered parsnips -- * sliced chopped fresh parsley black pepper DUMPLINGS flour poultry seasoning -- or sage fresh parsley black pepper egg -- beaten milk salt -- optional

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

tablespoons teaspoon cups teaspoon cup teaspoon large cup teaspoon

Tie parsley and dill sprigs with thread. Cut the chicken into serving-sized pieces. Put the chicken and its giblets, discarding the liver, into very large heavy pot. Add the carrots, onions, parsnips (if using), pepper, chopped parsley or dill and the tied sprigs. Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until chicken is tender. Skim off the fat and foam as it rises to surface. When the chicken is done, remove and discard the parsley and dill sprigs. Using a slotted spoon, place the chicken and vegetables into a bowl and keep warm in an oven that has been slightly heated then heat turned off. DUMPLINGS: Place the flour into a large bowl. In another bowl, blend together the beaten egg, 1/3 cup chopped parsley, poultry or dried sage, pepper and milk. Mix well and refrigerate batter until ready to use.

Bring the broth to a boil and lower heat to keep at a slow boil. Drop the batter by rounded teaspoons into the broth. COVER tightly and simmer for 15 minutes. Do not remove lid during this time. Remove dumplings with slotted spoon and add them to the chicken and vegetables. Spoon some of the broth over all and garnish with chopped parsley if desired. Serve immediately with the broth placed into cups for each serving. Description: "Much like the popular chicken and dumplings often served in the southern part of the United States." - - - - - - - - - - - - - - - - - - Per serving: 840 Calories (kcal); 38g Total Fat; (41% calories from fat); 53g Protein; 69g Carbohydrate; 218mg Cholesterol; 364mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Serve with a green salad. NOTES : * The use of sliced parsnips is optional. Nutr. Assoc. : 2364 20143 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southern Fried Chocolate Pies Recipe By Serving Size Categories Amount -------2 1 1/2 1/3 3/4 1/2 1 :Jo Anne Merrill : 8 Preparation Time :0:30 : Chocolate Pies

Ethinic

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

Ingredient -- Preparation Method -------------------------------all-purpose flour -- fat removed salt vegetable shortening -- * see note cold water sugar unsweetened cocoa powder margarine -- cold Oil

For crust: sift flour and salt together; cut in the shortening with a pastry blender or 2 knives, until mixture resembles coarse cornmeal. Add ice water a little at a time while tossing with a fork, until dough holds together. Do not get too moist. Roll out dough to 1/8 inch thick. Cut into circles about five inches in diameter. Mix cocoa powder with the sugar. Place 2-3 tablespoons of this mixture

onto one half of the circle and place 3 very thin slices of cold margarine on top. Fold opposite side over mixture and seal with a fork dipped in flour. Pour oil to a depth of about 1/2 inch in a heavy skillet. Heat over medium-high heat until very hot. Place pies in a single layer in oil and fry, turning to brown each side. An iron skillet works best. Serve hot, warm, or cold. - - - - - - - - - - - - - - - - - - Per serving: 415 Calories (kcal); 25g Total Fat; (53% calories from fat); 4g Protein; 46g Carbohydrate; 0mg Cholesterol; 402mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 1/2 Other Carbohydrates NOTES : * Use peanut or safflower oil or solid vegetable shortening for frying. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southern Style Gumbo Recipe By Serving Size Categories Amount -------1/2 2 1/2 3 2 1 1 1 12 :Jo Anne Merrill : 6 Preparation Time :0:45 : Ethinic

Seafood

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

Ingredient -- Preparation Method -------------------------------onion celery stalks green bell pepper tomatoes tablespoons margarine (10.75-ounce) can chicken broth bay leaf teaspoon thyme Dash cayenne pepper Salt -- to taste ounces crab meat -- canned Cooked rice

Slice onion, celery, green pepper and tomatoes into uniform size slices. Melt margarine in a large saucepan. Saut� sliced vegetables until tender. Add chicken broth, bay leaf, thyme and cayenne pepper. Simmer for 30 minutes. Remove bay leaf and stir in thawed crabmeat and salt. Heat only to warm crabmeat. Serve over hot rice. - - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); 5g Total Fat; (37% calories from fat); 14g Protein; 5g Carbohydrate; 50mg Cholesterol; 412mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This gumbo is simple to prepare and uses ingredients that are easy to find. Serve over steaming hot rice for a quick and healthy meal. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwest Cornbread Recipe By Serving Size Categories Amount -------1 1/3 2 1/2 2 2 1 1/2 8 3/4 1/3 2 1 1 1/2 1/2 :Jo Anne Merrill : 10 Preparation Time :0:40 : Breads Ingredient -- Preparation Method -------------------------------cornmeal all-purpose flour sugar salt black pepper double-acting baking powder baking soda eggs -- beaten buttermilk vegetable oil creamed corn minced yellow onions minced hot chili peppers minced green peppers minced pimientos shredded Cheddar cheese

Measure -----------cup cup tablespoons teaspoon Dash teaspoons teaspoon cup cup ounces cup tablespoons tablespoon tablespoon cup

Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder. Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not overmix. Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 14g Total Fat; (52% calories from fat); 5g Protein; 23g Carbohydrate; 44mg Cholesterol; 410mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Baked Tomatoes/Eggs recipe in this cookbook.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2679 20104 20088 1603 0 * Exported from MasterCook * Southwest Meat Pie Recipe By Serving Size Categories Amount -------6 1 1 1/4 1/4 1/4 1/2 1 1 1/8 8 1 1/4 1/2 1/2 1 1/2 1/4 1/4 1 2 :Jo Anne Merrill : 6 Preparation Time :0:45 : Casseroles Meats

Cheese

Measure -----------pound cup cup cup cup teaspoon teaspoon teaspoon teaspoon ounces large cup teaspoon teaspoon cups cup cup cup tablespoons cup

Ingredient -- Preparation Method -------------------------------bacon slices lean ground beef canned corn finely chopped green bell peppers finely chopped onions cornmeal oregano chili powder salt black pepper tomato sauce egg milk dry mustard Worcestershire sauce shredded Cheddar cheese sliced black olives chopped green chiles PIE CRUST all-purpose flour cornmeal bacon fat -- or shortening

1/3

Fry bacon until crisp; break into large pieces. Chill 1/3 cup bacon drippings until firm to use for crust, or use vegetable shortening instead. Brown ground beef in large skillet, drain well. Stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper, tomato sauce and half the mild green chiles. Keep warm while preparing pie crust. CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in bacon drippings with two knives or pastry blender until mixture is the size of small peas. Sprinkle 3-4 tablespoons water over mixture; stir with fork until dough holds together. Form into a ball and flatten to 1/2 inch thick. Keep edges smooth. Roll out on a floured surface to a diameter 1-1/2 inch larger than inverted 9-inch pie plate. Fit into pie plate and fold edges to form a rim, then flute edges. Place the ground beef mixture into pie crust. Bake in preheated 425-degree oven for 25 minutes.

Combine egg, milk, 1/2 teaspoon salt, dry mustard, Worcestershire sauce, half the sliced olives, 2 tablespoons mild green chiles and shredded cheese. Spread on top of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or until cheese is melted and bubbly. Let stand 10 minutes before slicing. - - - - - - - - - - - - - - - - - - Per serving: 634 Calories (kcal); 42g Total Fat; (59% calories from fat); 28g Protein; 35g Carbohydrate; 136mg Cholesterol; 1139mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with chilled jicama and sliced avocado. Nutr. Assoc. : 0 0 0 20088 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwest Scrambled Eggs with Jalape�o Jelly Recipe By Serving Size Categories Amount -------1/2 3 6 2 3 :Jo Anne Merrill : 4 Preparation Time :0:15 : Breakfast Ingredient -- Preparation Method -------------------------------onion margarine eggs jalape�o jelly -- * see note cream cheese

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

Fit the steel knife blade into the work bowl of the food processor. Process onion until chopped in 1/4-inch pieces. Melt margarine in a medium skillet. Saut� onion in skillet until tender. With steel knife blade still attached, process eggs, jelly and cream cheese until smooth, about 30 seconds. Pour mixture into skillet with onions and scramble until eggs are dry.

- - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 23g Total Fat; (72% calories from fat); 10g Protein; 9g Carbohydrate; 304mg Cholesterol; 250mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : A special breakfast or brunch dish. NOTES : Serve with plenty of fresh fruit, homemade muffins, sausage or ham and coffee.

* See recipe in this cookbook to make your own Jalape�o Jelly, or you can use a store-bought one for this recipe. A food processor is not necessary for the preparation of this recipe, but it will take longer without. Nutr. Assoc. : 0 0 0 3784 0 * Exported from MasterCook * Southwestern Fiesta Hot Chocolate Recipe By Serving Size Categories Amount -------1/2 1 1/4 4 3 1 2 1 1/2 4 :Jo Anne Merrill : 4 Preparation Time :0:10 : Beverages Ingredient -- Preparation Method -------------------------------cocoa flour -- unbleached dark brown sugar -- packed milk cloves cinnamon stick -- broken powdered sugar vanilla Whipped cream cinnamon sticks

Measure -----------cup tablespoon cup cups whole tablespoons teaspoons

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with wire whisk or hand mixer until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. - - - - - - - - - - - - - - - - - - Per serving: 313 Calories (kcal); 11g Total Fat; (28% calories from fat); 11g Protein; 53g Carbohydrate; 33mg Cholesterol; 144mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti-Cheese Omelet Recipe By Serving Size Categories :Jo Anne Merrill : 2 Preparation Time :0:10 : Brunch

Pasta

Quick and Easy Meals Amount -------4 1/4 2 2 2 2 Measure -----------cup tablespoons cups tablespoons tablespoons Ingredient -- Preparation Method -------------------------------eggs grated Parmesan cheese fresh parsley -- chopped cooked spaghetti Black pepper olive oil margarine Tomato sauce -- spicy

Beat eggs lightly and add the cheese (use Romano cheese if you prefer), parsley, salt and pepper to taste. Add this mixture to 2 cups of spaghetti and mix well. Heat oil and margarine in a heavy skillet. Spread spaghetti mixture over bottom of pan and cook over medium heat for 3-4 minutes, until bottom has a golden crust. Invert onto plate and then slide back into skillet. Cook until crusty. Serve with a spicy tomato sauce. - - - - - - - - - - - - - - - - - - Per serving: 596 Calories (kcal); 38g Total Fat; (57% calories from fat); 22g Protein; 41g Carbohydrate; 382mg Cholesterol; 434mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates NOTES : Use leftover spaghetti for an economical and delicious way to prepare this dish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spanish Fresh Fruit Frappe Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1/4 :Jo Anne Merrill : 6 Preparation Time :0:20 : Beverages Fruits

Ethinic

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

Ingredient -- Preparation Method -------------------------------diced watermelon cubed cantaloupe diced pineapple sliced mangos halved strawberries orange juice sugar

Mix all the ingredients. Fill blender 1/2 full of mixture and fill to the top with crushed ice. Cover and blend on high speed until a uniform consistency is achieved. Repeat with remaining mixture.

Serve immediately, garnishing with fresh fruit if desired. Yield: About 7 cups. This can be doubled or tripled. Yield: "7 cups" - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 26364 0 0 26358 0 0 * Exported from MasterCook * Sparkling Salad Recipe By Serving Size Categories Amount -------1 1 7 1 :Jo Anne Merrill : 6 Preparation Time :1:00 : Salads Ingredient -- Preparation Method -------------------------------lime gelatin powder water lemon-lime soda applesauce GARNISH Grapes -- frosted, * see note Mint sprigs SALAD: Place lime-flavored gelatin into bowl; add 1 cup very hot water and stir until gelatin is completely dissolved. Blend in a 7-ounce bottle of lemon-lime carbonated soft drink. Chill this mixture until consistency of unbeaten egg whites. Lightly oil a decorative 1-quart mold with vegetable oil; do not use olive oil. Invert mold to drain off any excess oil. When gelatin is somewhat thickened, add 1 cup thick applesauce. Blend quickly. Pour mixture into mold and chill until firm. Unmold onto serving plate and surround mold with frosted grapes and sprigs of mint. Description: "This salad has a sparkling color and is perfect for serving with a holiday meal as a side dish." - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); trace Total Fat; (0% calories from fat); 1g

Measure -----------package cup ounces cup

Protein; 25g Carbohydrate; 0mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : * To make frosted grapes for decorations: Beat an egg white until frothy. Dip the grapes into egg white then immediately roll in sugar, preferably superfine, and then lay on waxed paper until dry. Use tinted sugar for more color variety. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Almond Meringues Recipe By Serving Size Categories Amount -------1 1 1 1/4 3/4 :Jo Anne Merrill : 18 Preparation Time :0:15 : Cookies Ingredient -- Preparation Method -------------------------------butter egg white cream of tartar ground cinnamon sugar ground almonds

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

Grind almonds or buy already ground. Grease a cookie sheet generously with 1 tablespoon butter or solid margarine. Heat oven to 350 degrees. Combine in a mixing bowl the egg white and a pinch of cream of tartar; beat until foamy. Combine sugar and cinnamon. Gradually add to egg white, beating until stiff peaks form. Fold in the ground almonds. Drop by LEVEL tablespoons 2 inches apart on cookie sheet. Cookies spread during baking so don't place too close together. Bake 10 minutes or until cookies are a pale beige color. Yield: About 18 cookies. Yield: "18 cookies" - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 3g Total Fat; (57% calories from fat); 2g Protein; 4g Carbohydrate; 2mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : A dainty, delicate cookie to serve with tea. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Spiced Breakfast Souffl� Recipe By Serving Size Categories Amount -------10 1 12 12 8 3 1/2 1 1/2 1/8 1/4 1 1 :Jo Anne Merrill : 8 Preparation Time :1:15 : Breakfast Ingredient -- Preparation Method -------------------------------bread slices margarine shredded sharp Cheddar cheese shredded Mozzarella cheese, part skim milk eggs half and half -- * see note minced onions curry powder cayenne pepper paprika Worcestershire sauce dry mustard saffron -- optional **

Measure -----------stick ounces ounces cups teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon pinch

Grease the sides and bottom of 9 � 13 � 2-inch pan with margarine. Remove crusts from bread and butter the bread. Cut into cubes. Place half the bread in the pan and sprinkle with half the cheeses. Add rest of bread cubes and sprinkle with remaining cheeses. Combine beaten eggs, half and half, onion, curry powder, cayenne pepper, Worcestershire sauce, dry mustard, saffron and paprika. Pour over the bread and cheese. Cover tightly and refrigerate overnight or at least 8 hours. Bake in preheated 325-degree oven for 1 hour or until lightly browned and knife inserted in center comes out clean. - - - - - - - - - - - - - - - - - - Per serving: 681 Calories (kcal); 51g Total Fat; (66% calories from fat); 34g Protein; 23g Carbohydrate; 294mg Cholesterol; 894mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Serving Ideas : Serve with ham, croissants, fresh fruit and coffee. NOTES : Prepared the night before, this dish makes a wonderful and quick breakfast -- just pop it in the oven and serve. * You can use a mixture of half and half and evaporated milk if

you prefer. ** Use Mexican saffron if available; only a tiny pinch is needed. You can add about 1/2 cup finely chopped cooked ham in with the eggs if you desire. Nutr. Assoc. : 0 0 0 27033 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Brown Sugar Meringue Cake Recipe By Serving Size Categories Amount -------3 1 1 1 1/2 1/2 1/2 1/2 1/4 3/4 1 1/4 1 4 1 2/3 2 1 1/4 1/2 :Jo Anne Merrill : 16 Preparation Time :1:15 : Cakes Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda salt ground cinnamon ground nutmeg ground allspice ground cloves ground mace margarine sugar packed brown sugar eggs buttermilk -- * see note MERINQUE FROSTING egg whites -- ** see note packed brown sugar salt chopped black walnuts

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

cup teaspoon cup

Grease and flour bottom of 13 � 9 � 2-inch pan. Preheat oven to 350 degrees. Combine flour with soda, salt, cinnamon, nutmeg, allspice, cloves and mace. Set aside. Cream margarine in large mixing bowl. Gradually add sugars; cream at high speed until light and fluffy. Add 2 eggs and 2 egg yolks, one at a time; beat well after each. Turn mixer to low speed and add dry ingredients, alternating with the buttermilk. Begin and end with dry ingredients. Blend well after each addition. Pour into prepared pan and bake for 50-55 minutes or until cake springs back when lightly touched in center. Prepare frosting and spread over cake. Bake at 350 degrees for 20 minutes, or until a delicate brown. MERINGUE FROSTING: Beat the 2 reserved egg whites and 1/4 teaspoon salt at high speed until soft peaks form. Gradually add 1 cup packed brown sugar, beating well after each addition. Fold in 1/2 cup coarsely chopped walnuts.

- - - - - - - - - - - - - - - - - - Per serving: 379 Calories (kcal); 12g Total Fat; (28% calories from fat); 6g Protein; 63g Carbohydrate; 48mg Cholesterol; 404mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates NOTES : * Use sour milk if buttermilk is not available. To make sour milk, stir 1 tablespoon lemon juice or vinegar into each cup of milk and let stand a few minutes at room temperature. ** Save 2 egg whites for the frosting. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20187 * Exported from MasterCook * Spiced Date Drops Recipe By Serving Size Categories Amount -------2 1/2 3/4 1/2 1 1/2 1 1 3 1 8 1 :Jo Anne Merrill : 72 Preparation Time :1:45 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda salt ground cinnamon ground cloves margarine -- softened sugar eggs vanilla extract dates -- pitted and chopped chopped black walnuts

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

Coarsely chop dates and walnuts. Sift together the flour, baking soda, salt, cinnamon and cloves; set aside. Place softened margarine or butter into large mixer bowl. Add sugar, eggs and vanilla. Beat until smooth and fluffy using medium speed. Stir in flour mixture with a wooden spoon until well combined. Stir in dates and walnuts. Dough will be very stiff. Cover tightly and refrigerate for 1 hour or more. Drop by rounded teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake in preheated 400-degree oven for 8-10 minutes or until lightly browned. Do not overcook. Remove to wire rack and cool completely before storing. Yield: "72 cookies"

- - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 4g Total Fat; (46% calories from fat); 1g Protein; 8g Carbohydrate; 8mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20187 * Exported from MasterCook * Spiced Tomato Relish Recipe By Serving Size Categories Amount -------20 1 1/2 1 1 1/4 2 2 3/4 3/4 3/4 3/4 :Jo Anne Merrill : 128 Preparation Time :0:30 : Canning Recipies Ingredient -- Preparation Method -------------------------------tomatoes chopped onions chopped green bell peppers brown sugar celery seed non-iodized salt -- * see note ground cinnamon ground cloves ground ginger ground allspice

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

Peel and chop tomatoes. Chop onions and green pepper. Mix all ingredients in a large, HEAVY kettle or pan. Bring to a boil and simmer until as thick as desired. Stir often to prevent sticking and scorching. Pour, boiling hot, into hot sterilized jars. Leave 1/4-inch head space. Adjust lids and process in boiling water bath for 10 minutes. Yield: About 8 pints. Yield: "8 pints" - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Use this instead of ketchup. Good with meats. NOTES : See recipe for Tomato Jam in this cookbook for instructions on how to prepare a boiling water bath.

* Kosher salt is the best choice for canning. DO NOT use iodized salt. Nutr. Assoc. : 0 0 0 0 20209 0 0 0 0 0 * Exported from MasterCook * Spicy Cheese Twists Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 1/2 1/8 1/4 1/4 1 1/4 3/4 2 4 2 2 :Jo Anne Merrill : 30 Preparation Time :2:15 : Cheese

Pastry

Measure -----------packages cup teaspoons teaspoon teaspoon cup cup teaspoons cup large cups tablespoons cups

Ingredient -- Preparation Method -------------------------------yeast -- not instant water curry powder paprika cayenne pepper margarine sugar salt milk -- scalded eggs all-purpose flour cornstarch shredded Cheddar cheese

Sprinkle yeast into 1/2 cup warm water. Let stand 5 minutes to soften. In a large mixing bowl combine curry powder, paprika, cayenne, margarine, sugar, salt and milk. (Scald milk by allowing to heat until bubbles appear around edges and top has a film on it. Do not boil.) Cool mixture to lukewarm. Add egg yolks and yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. You can use a mixer set on medium speed until dough gets too stiff. Use a wooden spoon or a mixer that will handle heavy doughs to combine completely. You may not need all the flour. Cover and let rise in warm place until light and doubled; about 45 minutes. Beat egg whites with corn starch until stiff; fold in 1 cup cheese. Set aside. Stir one cup cheese into the dough. Divide dough into 2 parts. Roll out on floured surface to about 1/8-inch thick. Cut with 3-1/2 inch cutter dipped into flour. Pinch each circle together across the middle. Gently twist the middle 2 times, keeping the sides of the circles round and flat. Place each 1 inch apart on greased cookie sheets. Top each side with 1 level teaspoon of egg white mixture. Let rise in warm place about 40 minutes or until light.

Bake in preheated 375-degree oven for 10-12 minutes until golden brown. Yield: About 30 twists. Yield: "30 twists" - - - - - - - - - - - - - - - - - - Per serving: 123 Calories (kcal); 5g Total Fat; (34% calories from fat); 4g Protein; 16g Carbohydrate; 21mg Cholesterol; 161mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : A different pastry. Serve with main courses or salads. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy New Potatoes Recipe By Serving Size Categories Amount -------2 1/3 2 1/4 1/4 1 1 1 :Jo Anne Merrill : 6 Preparation Time :0:30 : Vegetables Ingredient -- Preparation Method -------------------------------new potatoes safflower oil cumin seed red pepper flakes turmeric onion -- diced chopped mint leaves -- * see note lemon juice

Measure -----------pounds cup teaspoons teaspoon teaspoon tablespoon tablespoon

Scrub and peel new potatoes. Cook in boiling water until just tender. Cool, then slice into 1/4-inch slices. Heat the oil in a heavy skillet. Add cumin seeds and saut� for 2 minutes, stirring often. Add hot pepper flakes and turmeric. Stir again to blend well. Add the onion and saut� for 5 minutes or until onion is an amber color. Add the sliced potatoes and toss to coat evenly. Add mint and toss again. Remove from skillet to a serving plate; sprinkle with lemon juice. Serve with lemon wedges. - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 12g Total Fat; (45% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates NOTES : * Use 1/4 teaspoon dried mint instead of fresh if preferred. Nutr. Assoc. : 0 0 0 0 0 0 20062 0 * Exported from MasterCook * Spicy Vegetable-Cheese Chili Recipe By Serving Size Categories :Jo Anne Merrill : 8 Preparation Time :1:45 : Casseroles Recipes with Alcohol

Cheese Vegetables

Amount -------2 1 1/2 1 1/2 1 3 28 28 2 1/2 1/4 1 1 2 1 1/2 1 1/2 1 1/2 1 1/4 1/4 1 1 3/4 1

Measure -----------tablespoons cups cups cup ounces ounces tablespoons cup cup tablespoon tablespoon teaspoons teaspoons teaspoons teaspoons teaspoon teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------olive oil chopped celery chopped green bell peppers chopped onions garlic cloves -- minced tomatoes kidney beans -- * see note chopped green chiles raisins red wine vinegar chili powder chopped parsley salt basil oregano cumin ground allspice pepper Tabasco sauce bay leaf beer cashews Swiss cheese -- ** see note

Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic; cook covered until vegetables are tender. Stir in undrained tomatoes, drained and rinsed beans, raisins, vinegar, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat and simmer covered for 1-1/2 hours. Stir in beer and cashews. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Remove bay leaf. Sprinkle cheese on each serving. - - - - - - - - - - - - - - - - - - -

Per serving: 577 Calories (kcal); 15g Total Fat; (22% calories from fat); 32g Protein; 83g Carbohydrate; 13mg Cholesterol; 640mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with hot cornbread, biscuits or crusty French bread. NOTES : * Use a combination of canned beans that suits your tastes. ** Substitute Cheddar or Mozzarella cheese if desired, or omit for truly vegetarian dish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Boston Brown Bread Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 3/4 2 3/4 :Jo Anne Merrill : 8 Preparation Time :3:40 : Breads Ingredient -- Preparation Method -------------------------------cornmeal rye flour whole-wheat flour salt baking soda dark molasses buttermilk seedless raisins -- optional

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

Mix the flours, cornmeal, soda, and salt to blend well. Add the raisins if desired. Mix the milk and molasses to blend and then add to the flour mixture. Mix well. Grease and lightly flour a 2 quart heat-proof mold. Fill the mold no more than two-thirds full. Cover tightly, either with parchment paper or aluminum foil tied tightly with twine or unwaxed dental floss. Set mold onto rack in large heavy pan or kettle with lid. Pour boiling water half way up mold. Cover tightly and steam for about 3-1/2 hours on top of stove. Check the water level occasionally and keep it at a boiling midpoint level if possible. When done, take off parchment or foil cover carefully, (will be steaming) and set mold into a preheated 300 degree oven for about 10-15 minutes to allow some of the steam to dry. Loosen bread from sides of mold gently. Invert onto cooling racks and allow to cool partially before serving. - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 1g Total Fat; (4% calories from fat); 7g Protein; 69g Carbohydrate; 2mg Cholesterol; 581mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

NOTES : A good way to slice steamed bread is to use a long piece of unwaxed dental floss as the knife. Put floss around the loaf, cross the ends over and pull to slice. * Measure the flours carefully -- don't pack down in the cup. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Cabbage-Beef Rolls with Sauce Recipe By Serving Size Categories Amount -------1 1 1/2 1 1/2 3 1/2 1/4 1/4 1/2 :Jo Anne Merrill : 6 Preparation Time :0:45 : Vegetables Ingredient -- Preparation Method -------------------------------cabbage head lean ground beef chopped yellow onions cooked rice margarine -- melted soft bread crumbs ground sage black pepper salt ground nutmeg -- optional SAUCE margarine chili powder salt all-purpose flour tomato juice

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

4 1/2 1/2 2 2

Cut the core from cabbage. Under running water, carefully remove about 15 leaves to use for the recipe. Have about 2 quarts water boiling; add 1 teaspoon of salt. Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes. Remove with tongs, drain and set aside. Mix the meat, onion, cooked rice, margarine, bread crumbs, sage, pepper, nutmeg and salt. Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size. Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15 rolls. Place the rolls, seam side down, in a greased 2-quart casserole dish. Make two layers of the rolls. Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack. Cover pan or wok and steam for 35-40 minutes. TOMATO SAUCE: Melt 4 tablespoons margarine in a skillet. Add the salt, chili powder and the flour. Mix to a smooth paste. Cook over high heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly stir in the tomato juice. Return to heat and cook until it boils and thickens.

- - - - - - - - - - - - - - - - - - Per serving: 455 Calories (kcal); 30g Total Fat; (58% calories from fat); 18g Protein; 30g Carbohydrate; 57mg Cholesterol; 908mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 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 0 0 * Exported from MasterCook * Steamed Salmon with Lomi-Lomi Relish Recipe By Serving Size Categories :Jo Anne Merrill : 4 Preparation Time :0:30 : Ethinic Seafood

Healthwise Vegetables

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

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

1/2

cup tablespoons tablespoons teaspoon pounds teaspoon

Ingredient -- Preparation Method -------------------------------LOMI-LOMI RELISH tomatoes -- chopped bell pepper -- seeded and chopped green onions -- sliced thin chopped yellow onions chopped green chiles lemon juice salt SALMON Atlantic salmon bay leaves lemon -- thin sliced peppercorns Lettuce leaves Lemon wedges

Combine chopped tomatoes, the chopped green pepper, green onions, yellow onions, canned green chilies, lemon juice and salt. Blend; cover tightly and chill. For salmon, have ready a large heavy pan with a steamer rack or a wok with steamer rack. Place a double layer of cheesecloth on the rack. Have the salmon cut into serving sized pieces (either 4 or 6 servings). Place the salmon on the cheesecloth (cut slightly larger than rack). Place the bay leaves, peppercorns and several thin lemon slices on fish. Have the water simmering. Do not let water touch the cheesecloth. Cover the pan or wok with lid; steam for 10 minutes. Check to see if fish flakes easily, if not steam for a minute or two longer. Do not overcook. Gently pick up salmon by the cheesecloth "handles" and remove fish to a large bowl. Cover and chill. To serve, place lettuce leaves, attractively arranged, on serving dish.

Place a serving of salmon on lettuce leaves, and, to the side, a serving of lomi-lomi sauce. - - - - - - - - - - - - - - - - - - Per serving: 364 Calories (kcal); 15g Total Fat; (36% calories from fat); 47g Protein; 11g Carbohydrate; 125mg Cholesterol; 509mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : This dish is served chilled. A favorite in Hawaii. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steaming Hot Holiday Punch Recipe By Serving Size Categories Amount -------3 3 6 3/4 2 1 1/2 3/4 3/4 :Jo Anne Merrill : 20 Preparation Time :0:45 : Beverages

Crockpot

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

Ingredient -- Preparation Method -------------------------------apple juice orange juice cranberry juice cocktail maple syrup powdered sugar ground cinnamon ground cloves ground nutmeg Cinnamon sticks -- *see note

Combine all the ingredients in a very large heavy pan, except the cinnamon sticks. Bring to a boil and turn to simmer for few minutes. You can put the ingredients in a crockpot after it has boiled and keep warm over low heat. This recipe can be easily doubled or halved. - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : * Cinnamon sticks are optional but make a very pretty addition as stirrers in steaming hot mugs of punch. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Strange Chocolate Pie Recipe By Serving Size Categories Amount -------1 1/3 1/4 2 5 1 1 1/4 1/4 1/4 :Jo Anne Merrill : 8 Preparation Time :0:50 : Chocolate

Pies

Measure -----------cups cup Dash large cup ounces teaspoon cup cup

Ingredient -- Preparation Method -------------------------------sugar cocoa powder salt eggs margarine -- melted evaporated milk vanilla extract semisweet chocolate chips butterscotch morsels (9-inch) pie crust -- unbaked Whipped cream

Sprinkle butterscotch and chocolate chips over bottom of unbaked pie shell. Combine sugar, cocoa and salt; set aside. In mixing bowl, combine eggs, melted margarine, milk and vanilla extract. Beat well with a wire whisk. Add sugar mixture and beat again to combine. Pour over chips in pie shell and bake in preheated 350-degree oven for 45-50 minutes. Serve chilled with whipped cream. - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 16g Total Fat; (37% calories from fat); 5g Protein; 55g Carbohydrate; 52mg Cholesterol; 249mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2009 0 * Exported from MasterCook * Strawberry Cake Supreme Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 16 Preparation Time :0:55 : Cakes Ingredient -- Preparation Method --------------------------------

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

1 1 1 4 1/2 1/2 cup (3 1/2-ounce) cup cup

white cake mix oil package strawberry gelatin powder water strawberries -- washed and drained eggs

Grease and flour tube pan. Chop strawberries and drain over bowl to save juice. Mix cake mix with gelatin, oil, water, strawberries, and eggs. Beat for 4 minutes total while adding eggs one at a time. Pour into tube pan, bake in preheated oven at 350 degrees for 40-50 minutes. DO NOT open oven door while this is baking or cake will fall. ICING: Combine 1 stick margarine, softened, 1 box confectioner's sugar and juice from drained strawberries. Mix; add a liquid of your choice if not enough juice from berries. Spread frosting on cooled cake. - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 10g Total Fat; (46% calories from fat); 3g Protein; 24g Carbohydrate; 47mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Strawberry Roll-Up Dessert Recipe By Serving Size Categories Amount -------5 1/2 3/4 3 1/2 1/2 1 1 :Jo Anne Merrill : 8 Preparation Time :0:30 : Desserts

Fruits

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

Ingredient -- Preparation Method -------------------------------egg whites cream of tartar powdered sugar egg yolks all-purpose flour vanilla extract strawberries whipping cream

Beat egg whites until frothy. Add cream of tartar and beat until stiff. Beat in 3/4 cup powdered sugar gradually. Blend in the beaten egg yolks, flour and vanilla. Grease a jelly-roll pan. Pour in the batter and bake in a preheated

325-degree oven for 20 minutes or until cake is done. Turn cake out onto kitchen towel that has been sprinkled with powdered sugar. Carefully roll up the cake inside the towel and let cool. Unroll; arrange fresh or thawed strawberries over cake. Spread with the one cup of whipped, sweetened cream. Roll up again and chill. Leave as is or frost with a butter cream frosting and decorate with additional strawberries. - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 13g Total Fat; (53% calories from fat); 5g Protein; 21g Carbohydrate; 121mg Cholesterol; 49mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry-Rhubarb Dessert Sauce Recipe By Serving Size Categories Amount -------1 1 3/4 1/4 :Jo Anne Merrill : 4 Preparation Time :0:15 : Fruits Sauces/Marinades

Microwave

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

Ingredient -- Preparation Method -------------------------------rhubarb -- diced strawberries -- halved sugar water

Wash rhubarb and cut into 1-inch slices. Combine with sugar and water in 2-quart microwave-safe container. Cover and microwave on high for 7-10 minutes until rhubarb is tender. Stir after 5 minutes of cooking. Stir in washed and halved strawberries. Microwave, uncovered, on high for 2 minutes longer. Let stand, covered, for 3-4 minutes. - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 46g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Serve this warm over ice cream or shortcake. Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook * Stuffed Chicken Breasts in Wine Sauce Recipe By Serving Size Categories Amount -------2 1/2 1/4 1 1/2 1/4 1 2 3/4 1/2 5 :Jo Anne Merrill : 4 Preparation Time :0:55 : Poultry

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------chicken breasts wheat germ chopped green onions chopped sun-dried tomatoes, oil-packed basil garlic powder chicken stock all-purpose flour dry white wine half and half margarine

Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder. Add 1/4 cup melted margarine. Set aside. Mix chicken stock and flour; gradually add the wine and half and half, stirring until smooth. Blend 1 tablespoon of the wine mixture with the wheat germ mixture. Reserve the remaining sauce. Separate the whole chicken breasts so you will have 4 pieces. Cover chicken with waxed paper and pound flat. Repeat with remaining 3 chicken pieces. Place 1/4 of the mixture on each chicken piece; roll up carefully and fasten with toothpicks. Melt 1 tablespoon margarine in skillet and brown the roll-ups on each side. Transfer to a baking dish with cover. Pour the remaining sauce over chicken, cover and bake in preheated 400-degree oven for 40-45 minutes. Remove toothpicks and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 517 Calories (kcal); 33g Total Fat; (60% calories from fat); 35g Protein; 13g Carbohydrate; 104mg Cholesterol; 327mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 20180 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Mushrooms with Cheese Recipe By :Jo Anne Merrill

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

: 4 Preparation Time :0:45 : Appetizers Vegetables

Cheese

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

Ingredient -- Preparation Method -------------------------------mushrooms bread crumbs -- Italian-style Worcestershire Sauce egg -- beaten pepperoni slices Mozzarella cheese -- shredded chopped onions

Remove stems from mushroom caps; chop stems into small pieces and put into a large bowl. Add remaining ingredients and mix together with your hands so that the mixture sticks together. If mixture is too dry, add another beaten egg. Place mushroom caps in heavy baking pan and fill each cap with a mound of mushroom mixture. Use leftover mixture to cover mushrooms already stuffed. Cover pan and bake at 350 for about 30 minutes or until cheese is bubbling. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 29g Total Fat; (55% calories from fat); 25g Protein; 29g Carbohydrate; 120mg Cholesterol; 1210mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4441 0 0 * Exported from MasterCook * Summer Fruit Cocktail Cooler Recipe By Serving Size Categories Amount -------2 2 10 1 28 :Jo Anne Merrill : 8 Preparation Time :0:10 : Beverages

Fruits

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

Ingredient -- Preparation Method -------------------------------diced nectarines OR diced honeydew strawberries -- frozen orange juice club soda -- * see note Mint sprigs

Combine nectarines or honeydew, partially thawed strawberries and orange juice in blender. Whirl until smooth. Pour into chilled glasses about 2/3

full. Slowly add club soda. Garnish with mint sprigs. - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Prepare this low-calorie drink on a hot day. NOTES : Use seltzer water instead of club soda if you wish. Nutr. Assoc. : 2130706543 0 733 0 0 0 0 * Exported from MasterCook * Summertime Rice Salad Recipe By Serving Size Categories Amount -------2 2 1 3 1 3 1 1 1 :Jo Anne Merrill : 4 Preparation Time :0:15 : Rice Dishes

Salads

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

Ingredient -- Preparation Method -------------------------------cooked rice VINAIGRETTE fresh lemon juice red bell pepper -- finely diced scallions -- chopped carrot -- chopped fresh parsley -- * chopped (see note) cucumber -- peeled and diced tomato -- peeled and chopped celery stalk -- peeled and diced

tablespoons

Put rice in a serving bowl and pour 2 tablespoons lemon juice and 4 tablespoons Vinaigrette over. Add freshly ground black pepper to taste. Toss well with fork. Prepare all the remaining ingredients, except tomatoes and cucumbers, and blend. Mix well and let cool. Add onions and cucumbers just before serving to maintain best texture and taste for those two vegetables. - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : See "Vinaigrette" dressing recipe in this cookbook.

NOTES : * Substitute dill or basil for the parsley if preferred. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sun-Dried Tomato-Mozzarella Appetizers Recipe By Serving Size Categories Amount -------1 1/4 1/4 1 2 1/4 :Jo Anne Merrill : 20 Preparation Time :1:00 : Appetizers

Vegetables

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

Ingredient -- Preparation Method -------------------------------cherry tomatoes Mozzarella cheese, part skim milk -- diced olive oil garlic clove -- minced minced fresh basil leaf sun-dried tomatoes, oil-packed Black pepper

Cut Mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely. Mince garlic clove; use more garlic if preferred. Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in small bowl. Add the olive oil and blend well. Cover and refrigerate 1 hour to blend flavors. Just before serving, prepare cherry tomatoes by removing the stem end, cutting a thin slice from bottom of tomato to keep it setting straight and removing center from tomatoes with melon baller or small spoon. Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly. Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 4g Total Fat; (74% calories from fat); 2g Protein; 1g Carbohydrate; 3mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on serving these soon after filling. * If using oil-packed tomatoes, drain well and pat dry. Mince. If using dehydrated, soak in water for a few minutes according to directions on package. Dry, then mince. Nutr. Assoc. : 0 0 0 0 20028 0 0 * Exported from MasterCook *

Sunshine Orange Cream Cake Recipe By Serving Size Categories Amount -------1/3 3 2/3 1/3 2 1 1/3 1/2 2 1/2 1 2/3 1 :Jo Anne Merrill : 16 Preparation Time :1:30 : Cakes Ingredient -- Preparation Method -------------------------------margarine packed light brown sugar sugar vanilla extract eggs all-purpose flour baking soda double-acting baking powder salt sour cream milk orange -- *see note

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

Cream margarine and sugars until light and fluffy. Blend in vanilla. Beat in eggs one at a time. Stir flour, salt, soda, and baking powder together thoroughly; blend into creamed mixture alternately with 1/2 cup sour cream and milk. Begin and end with flour. Pour into greased and waxed paper-lined (grease the waxed paper lightly also) 13 � 9 � 2-inch pan. Bake in preheated 350-degree oven, 25-35 minutes or until done. COOL COMPLETELY before removing from pan. Cut cake in half to form 2 layers 6-1/2 by 9 inches. Spread 3/4 cup sour cream over layer, arrange orange slices on sour cream. Top with second layer. Garnish each serving with additional sour cream and orange slices.

- - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 11g Total Fat; (49% calories from fat); 3g Protein; 22g Carbohydrate; 38mg Cholesterol; 240mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : This is from a recipe I created many years ago. The cake has a sponge-like texture, delicate and light. * Peel orange, cut into quarters and thinly slice across the sections, or cut into a pretty pattern of your choice. * The sour cream is an acquired taste. You may prefer to sweeten it with sugar or honey, or with a mix of half sour cream and half sweetened whipped cream. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Sunshine Orange, Onion and Avocado Salad Recipe By Serving Size Categories Amount -------1 2 3 1 :Jo Anne Merrill : 4 Preparation Time :0:15 : Fruits Vegetables

Salads

Measure -----------head cups

Ingredient -- Preparation Method -------------------------------romaine lettuce -- chopped arugula navel oranges Vidalia onion Fresh parsley -- chopped DRESSING olive oil red wine vinegar fresh orange juice Black pepper avocado -- sliced

4 1 1/2 1 1

tablespoons tablespoons tablespoon

For salad base, wash, dry and tear into bite-sized pieces the romaine and arugula or watercress. Place a portion on each of 4 serving plates and place in refrigerator while preparing dressing. Peel the oranges and remove as much of the white pith as possible. Slice into thin slices, then into half. Place orange slices into bowl. Slice onions very thin then place in bowl with oranges. Add the parsley and gently toss to combine. Slice the avocado but do not toss with onions and oranges. Arrange the oranges, onions and sliced avocado on plates in a decorative design. DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and black pepper to taste. Whisk well. Pour dressing over salad and serve immediately. Description: "A tangy, tart and sweet salad all in one." - - - - - - - - - - - - - - - - - - Per serving: 291 Calories (kcal); 22g Total Fat; (62% calories from fat); 6g Protein; 24g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Use Vidalia or other sweet onion such as Maui, Texas 1015, Imperial Sweet or Walla Walla. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Swedish Potato Cakes Recipe By Serving Size Categories Amount -------1 1/2 1/4 2 1 2 2 :Jo Anne Merrill : 4 Preparation Time :0:45 : Vegetables Ingredient -- Preparation Method -------------------------------egg milk all-purpose flour sugar margarine -- melted baking potatoes -- peeled and cubed margarine Applesauce

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

Into blender place the egg, flour, milk, sugar and 1 tablespoon melted margarine. Blend on high until smooth. Add half the cubed, raw potatoes. Blend on high speed until smooth. Add remaining potatoes and again blend on high until smooth. Cover tightly and refrigerate 30 minutes or more. Using an 8-inch skillet, heat over medium heat, add margarine (about 1 teaspoon) and swirl to coat entire bottom. Pour in about 3 tablespoons of mixture and swirl to coat bottom of pan. Cook for one minute or until lightly browned. Turn and brown other side. Repeat with remaining mix, adding margarine as needed. Serve immediately with applesauce or topping of your choice. Yield: "12 pancakes" - - - - - - - - - - - - - - - - - - Per serving: 237 Calories (kcal); 11g Total Fat; (40% calories from fat); 5g Protein; 30g Carbohydrate; 51mg Cholesterol; 134mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve with applesauce and a meat entr�e. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Delights Recipe By Serving Size :Jo Anne Merrill : 60 Preparation Time :0:30

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

: Cookies Measure -----------pound cup teaspoon pinch cup cup cup cups cup

Holiday Ingredient -- Preparation Method -------------------------------unsalted butter sugar vanilla extract salt ground almonds ground black walnuts hazelnuts all-purpose flour powdered sugar

Have butter at room temperature. You may try solid margarine with almost the same success as with butter. Place butter in a mixing bowl. Beat with electric mixer. Gradually add granulated sugar while continuing to beat; stir in vanilla extract and salt. Add ground nuts and flour; roll into a ball and chill for 15 minutes. Break off pieces of dough and roll between palms of your hands to form balls the size of a small walnut. Do not make these too large. Place on ungreased cookie sheets. Bake in preheated 300-degree oven for 18-20 minutes. Remove and roll, while still warm, in powdered sugar. Yield: "5 dozen" - - - - - - - - - - - - - - - - - - Per serving: 67 Calories (kcal); 4g Total Fat; (55% calories from fat); 1g Protein; 7g Carbohydrate; 8mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : A good cookie to make at holiday time. Keeps well. Nutr. Assoc. : 0 0 0 0 0 5758 0 0 0 * Exported from MasterCook * Sweet Potato and Pecan Casserole Recipe By Serving Size Categories Amount -------3 1 5 :Jo Anne Merrill : 8 Preparation Time :0:35 : Casseroles

Vegetables

Measure -----------pounds cup teaspoons

Ingredient -- Preparation Method -------------------------------sweet potatoes -- boiled packed brown sugar cornstarch

1 2 2

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

teaspoon teaspoon cup cup teaspoons teaspoons cup

salt ground cinnamon apricot nectar hot water grated orange peel margarine chopped pecans

Place cooked, sliced sweet potatoes in a 13 � 9 � 2-inch pan. In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly, for two minutes. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes. - - - - - - - - - - - - - - - - - - Per serving: 315 Calories (kcal); 6g Total Fat; (17% calories from fat); 3g Protein; 64g Carbohydrate; 0mg Cholesterol; 106mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates Serving Ideas : Serve this with your winter holiday feasts. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Vermouth and Fruit Recipe By Serving Size Categories Amount -------1 1/2 8 :Jo Anne Merrill : 8 Preparation Time :4:00 : Desserts

Recipes with Alcohol

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

Ingredient -- Preparation Method -------------------------------heavy whipping cream sweet vermouth ground nutmeg mixed fruit -- * see note

Place the fruit in a large bowl; pour sweet vermouth over. Fold carefully to cover all fruit with the vermouth. Let marinate, tightly covered, in refrigerator for 2-4 hours. Just before serving, whip heavy sweet cream until soft peaks form. Do not overbeat. Fold gently into fruit. Spoon into decorative sherbet or dessert glasses. Sprinkle very lightly with freshly ground nutmeg. Sprinkle with toasted coconut if you like.

- - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 11g Total Fat; (27% calories from fat); 4g Protein; 63g Carbohydrate; 41mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : A special dessert for the end of a perfect meal. NOTES : * Use a variety of fruits. Some suggestions: melon balls, grapes (both red and green), strawberries, sliced fresh peaches or nectarines, bananas, raspberries. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Swiss Fondue Recipe By Serving Size Categories Amount -------2 1/4 1/8 1 1 1/2 :Jo Anne Merrill : 8 Preparation Time :0:20 : Appetizers

Cheese

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

Ingredient -- Preparation Method -------------------------------all-purpose flour salt black pepper Swiss cheese apple cider

Shred cheese, then sprinkle with flour, salt and pepper. Toss to coat thoroughly. Heat apple cider in chafing dish or large skillet over low heat until it begins to bubble. Add 1/4 cup cheese mixture and stir vigorously until cheese is melted. Continue adding cheese in small amounts and stir vigorously after each addition, until all cheese is melted and thoroughly blended. Add a dash of Worcestershire sauce if you prefer. Serve immediately with "Sesame Ham Loaf," in this cookbook, which has been cut into 1-inch cubes, or with any good bread which has been cubed and toasted. - - - - - - - - - - - - - - - - - - Per serving: 242 Calories (kcal); 16g Total Fat; (58% calories from fat); 16g Protein; 9g Carbohydrate; 52mg Cholesterol; 216mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with "Sesame Ham Loaf" in this cookbook.

Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Szechuan Peanut Sauce Recipe By Serving Size Categories Amount -------5 2 1 1/2 2 6 1 4 :Jo Anne Merrill : 16 Preparation Time :0:15 : Sauces/Marinades Ingredient -- Preparation Method -------------------------------chunky peanut butter low sodium soy sauce water sugar garlic cloves -- minced chopped cilantro hot chili oil

Measure -----------ounces tablespoons tablespoons tablespoons tablespoon teaspoons

Place all ingredients in food processor EXCEPT cilantro. Process only long enough to thoroughly combine. Add finely chopped cilantro after processing is done. If added to the mixture first it will take on an unappealing color although it does not change the taste in any way. Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce per serving of chicken or fish. Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 71 Calories (kcal); 6g Total Fat; (66% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Serving Ideas : Serve on fish or chicken, especially if broiled. NOTES : * Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley. Nutr. Assoc. : 0 0 0 0 0 0 1563 * Exported from MasterCook * Szechuan Stir-Fry Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 4 Preparation Time :0:45 : Meats

Vegetables

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

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

1 3

1/2 1/4 1/2

2 1 1 1 2 6 1 1 2

tablespoon tablespoons cup cup teaspoon tablespoons tablespoon pound

1/4

cup

cups

cornstarch dry sherry oyster sauce water crushed red pepper flakes oil -- * see note minced ginger root garlic clove -- crushed broccoli stalks and flowerettes -- sliced celery stalks -- diagonally cut canned chopped water chestnuts green onions -- diagonally cut green bell pepper -- julienned red bell pepper -- julienned cooked beef -- cut in 1 � 3" slice

Prepare all vegetables and meat before beginning to cook this recipe. In small bowl, combine sherry, oyster sauce, water, pepper flakes and the cornstarch. Mix well. Heat pan over medium heat and add the oil. Stir in ginger and garlic and stir-fry one minute. Add broccoli; stir-fry 3 minutes. Add red and green peppers, celery and green onions; stir-fry 3 minutes. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 minutes. Add the water chestnuts and stir-fry one minute more. - - - - - - - - - - - - - - - - - - Per serving: 356 Calories (kcal); 23g Total Fat; (58% calories from fat); 22g Protein; 14g Carbohydrate; 68mg Cholesterol; 325mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : * Use your choice of oils, or use canola or peanut oil with dash of sesame oil added. Nutr. Assoc. : 0 0 0 0 4714 0 26086 0 206 0 1586 0 0 0 0 * Exported from MasterCook * T.M.'s Gingerbread Cookies Recipe By Serving Size Categories Amount -------3 1/2 1/2 :Jo Anne Merrill : 30 Preparation Time :0:30 : Cookies Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda salt

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

1 1/2 1/2 1/2 1/2 1 1/2

teaspoons teaspoon cup cup large cup

ground ginger ground nutmeg margarine -- softened light brown sugar -- packed egg light molasses

Sift flour with baking soda, salt, ginger and nutmeg. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth. Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours. Divide dough into 4 parts and work with one part at a time, refrigerating the rest. On lightly floured surface, roll dough to 1/4-inch thickness. Use small gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out cookies. Use spatula to place cookies on lightly greased cookie sheets. Very gently, press small bits of dried fruit on dough to decorate. Bake in preheated 375-degree oven for 10-12 minutes or until browned. Do not overcook. Remove cookies to wire rack to cool. Continue with rest of cookie dough in same manner, greasing cookie sheet each time. Yield: About 30-36 cookies. - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 3g Total Fat; (30% calories from fat); 2g Protein; 16g Carbohydrate; 6mg Cholesterol; 97mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She helps her daddy cut out the cookies with a small gingerbread-man cutter. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tabbouleh with Raisins Recipe By Serving Size Categories Amount -------1 2/3 1/2 :Jo Anne Merrill : 4 Preparation Time :0:25 : Ethinic

Salads

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

Ingredient -- Preparation Method -------------------------------bulgur scallions -- sliced fresh parsley -- lightly packed

2 2/3 3/8 1 1/3 1 1/3

tablespoons cup tablespoons tablespoons

fresh lemon juice seedless raisins corn oil sesame oil Black pepper -- to taste

In a large mixing bowl, pour boiling water over bulgur just enough to cover. Let set for 20 minutes until water is absorbed and bulgur is tender. Drain excess water from bulgur and squeeze out any remaining water, using your hands. Add sliced scallions, chopped parsley and fresh lemon juice to bulgur. Mix well, then add remaining ingredients and blend. - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 10g Total Fat; (32% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve as a different and delicious salad. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tangy Coleslaw with Cooked Dressing Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/3 1/4 1 1 3 1 1 1/2 1/4 :Jo Anne Merrill : 8 Preparation Time :0:25 : Salads Ingredient -- Preparation Method -------------------------------flour sugar salt celery seed freshly ground pepper cider vinegar water yellow mustard grated onions egg yolks -- beaten margarine sour cream cabbage head -- shredded shredded carrots minced green peppers Jicama

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

1/4

Combine flour, sugar, salt, celery seed and pepper in pan. Stir in vinegar

gradually. Add water, mustard and onion. Cook over medium heat, stir constantly. Cook until mixture thickens (don't undercook or it will have a starchy taste). Stir small amount into beaten egg yolks; stir egg yolk mixture into the hot mixture. Cook, stirring constantly for 1 to 1-1/2 minutes more. Add margarine and stir until thoroughly incorporated. Chill thoroughly. Fold in sour cream. Combine cabbage, carrots and green peppers (red peppers if you wish). Toss lightly to blend. - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 14g Total Fat; (66% calories from fat); 4g Protein; 12g Carbohydrate; 93mg Cholesterol; 383mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve this at your next outdoor grill party. NOTES : * Jicama is a Mexican vegetable root, the texture of a turnip or potato but with its own unique taste. Peel jicama and cut into strips about 1/2 by 3 inches long to serve with the coleslaw after it is prepared and chilled. Nutr. Assoc. : 0 0 0 20209 0 0 0 0 0 0 0 0 0 0 446 0 * Exported from MasterCook * Tangy Honey French Dressing Recipe By Serving Size Categories Amount -------3/4 1/4 1 3/4 1/4 1/4 1/4 1/4 1/2 1/2 1 :Jo Anne Merrill : 10 Preparation Time :12:00 : Salad Dressings Ingredient -- Preparation Method -------------------------------salad oil fresh lemon juice sugar salt -- to taste black pepper paprika dry mustard lemon zest honey celery seed -- optional garlic clove -- optional

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

Place all ingredients into a screw-type jar. Shake vigorously. If using the garlic: cut clove in half, add to dressing and chill for 12 hours or more before using. Remove garlic clove before serving. This makes about 1-1/4 cup dressing. Yield: "1 1/4 cup"

- - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 16g Total Fat; (69% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20209 0 * Exported from MasterCook * Tarragon Poached Fish Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1/4 2/3 1/4 :Jo Anne Merrill : 4 Preparation Time :0:20 : Healthwise

Seafood

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

Ingredient -- Preparation Method -------------------------------fish fillets -- * see note margarine chopped green onions tarragon low sodium chicken broth salt -- to taste Black pepper Lemon wedges

Rinse fish and pat dry. In large heavy skillet, melt margarine over medium heat (use olive oil instead of margarine if desired). Add chopped onions and tarragon leaves. Cook until onions are limp; about 3 minutes. Add broth and bring to a boil. Place fish in single layer in this mixture. Reduce heat, cover, and simmer until just translucent. Do not overcook. Carefully remove fish from pan, place on serving plate and keep warm. Turn heat to high and allow the juices in pan to cook until reduced to about one half. Pour juice over fish and immediately serve with lemon wedges, salt and pepper if desired. Description: "A quick and easy-to-prepare dish that is very healthy." - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 4g Total Fat; (21% calories from fat); 32g Protein; 1g Carbohydrate; 73mg Cholesterol; 347mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * Use fresh fish fillets or steaks. If using frozen, allow extra cooking time. * Approximate cooking time: if using fresh fillets about 3/4 inch

thick, will take about 6 minutes, 1-1/2 inch thick will take about 12 minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tart Apple Brown Betty Recipe By Serving Size Categories Amount -------2 1/4 4 1/2 1/4 1 1/2 :Jo Anne Merrill : 8 Preparation Time :0:45 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------bread crumbs margarine -- melted apple slices -- tart packed brown sugar ground nutmeg lemon -- juice and peel apple juice

Prepare apples: peel, core and slice thinly to equal 4 cups. Use Granny Smith or other tart apples. Grate the rind of 1/2 of the lemon, being careful not to include any of the pith just below the peel. Juice half the lemon, or all if it is a small lemon. Mix bread crumbs with melted margarine and blend. Mix sugar with nutmeg, lemon peel and juice; blend. Grease a casserole dish with margarine. Put a layer of crumbs on bottom, spread half the apples atop then half the sugar mixture. Put the rest of the apples, then the sugar and top with remaining crumbs. Add 1/2 cup very hot apple juice or water. Bake in preheated 350-degree oven for 40 minutes or until done. Cover loosely with foil tent for first 20 minutes to prevent crumbs browning too quickly. Description: "This is another version of the ever popular dessert called Brown Betty." - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 7g Total Fat; (25% calories from fat); 4g Protein; 44g Carbohydrate; 0mg Cholesterol; 305mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Serving Ideas : Serve with a tart lemon sauce, brandy sauce, or ice cream. NOTES : * Use whole grain bread to make the crumbs. Substitute 1-2 tablespoons wheat germ for equal amount of crumbs if preferred. Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook * That Chop Suey Dish Recipe By Serving Size Categories Amount -------2 2 1/4 1/2 1 1 1/2 1 1/2 1/2 1 1/2 1 1/2 :Jo Anne Merrill : 6 Preparation Time :0:45 : Ethinic Poultry

Pork

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

Ingredient -- Preparation Method -------------------------------cubed chicken cubed pork peanut oil chicken broth julienned celery -- peeled soy sauce sugar cornstarch water OR broth canned water chestnuts -- sliced thin julienned bamboo shoots Almonds -- sliced Chinese noodles OR Cooked rice

Cube raw chicken and pork; add to peanut oil which has been heated in a heavy skillet. Stir over low heat until meat is white (about 10 minutes). Add 1/2 cup chicken broth, celery which has been cut in julienne strips, soy sauce, sugar and salt to taste. Cover and cook on low heat until celery is tender but still crisp. Mix 1 teaspoon cornstarch with 1/2 cup water or broth. Stir into the meat mixture; bring to a boil, then add water chestnuts and bamboo shoots which have been julienned. Cover and simmer for a few minutes. Add salt and pepper if you think it needs more seasoning. Serve over Chinese crispy noodles or over hot steamed rice. Add the almonds at serving time if you are using them. - - - - - - - - - - - - - - - - - - Per serving: 451 Calories (kcal); 33g Total Fat; (66% calories from fat); 30g Protein; 8g Carbohydrate; 109mg Cholesterol; 237mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3056 4545 0 0 2656 0 0 0 0 0 2130706543 1586 2141 0 0 0 0

* Exported from MasterCook * The Islands Rice-Fruit Salad Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 1/2 1 :Jo Anne Merrill : 8 Preparation Time :3:00 : Fruits Salads

Rice Dishes

Measure -----------cup (3 1/2-ounce) cup cup cup cup cup tablespoon

Ingredient -- Preparation Method -------------------------------glutinous rice package lemon gelatin powder crushed pineapple whipped cream confectioner's sugar chopped nuts -- * see note miniature marshmallows orange marmalade Strawberries -- for garnish Mint leaves -- for garnish Lemon slices -- garnish

Cook the 1 cup raw rice according to package directions. Mix 2 cups boiling water with gelatin. Lightly grease a large gelatin mold or appropriately sized dish. Pour in the dissolved gelatin and chill until partially set. Add cooked cooled rice, drained pineapple, whipped cream, sugar, walnuts or pecans and marshmallows. Mix well and chill until firm. Turn gelatin onto large serving plate and make a decorative pattern with a few whole strawberries, mint leaves and lemon slices made into a lemon twist shape. - - - - - - - - - - - - - - - - - - Per serving: 329 Calories (kcal); 11g Total Fat; (28% calories from fat); 5g Protein; 56g Carbohydrate; 20mg Cholesterol; 43mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 2 Other Carbohydrates NOTES : * Use your choice of chopped nuts. Walnuts and pecans are good choices. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * The Punchbowl Recipe By Serving Size Categories :Jo Anne Merrill : 16 Preparation Time :0:30 : Beverages

Holiday

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

Measure -----------ounces ounces ounces cups

Ingredient -- Preparation Method -------------------------------pineapple juice, frozen concentrate -- thawed orange juice, frozen concentrate -- thawed cranberry juice strawberries, frozen banana ounces lemonade, frozen concentrate cups cold water (30-ounce) bottle club soda (30-ounce) bottle ginger ale bottles 7-Up�

Using a blender, blend the juices a little at a time, pouring into large punchbowl or other large container. Blend the banana and strawberries only until coarse blended, not pur�ed. Mix the ice water in the punch bowl with other ingredients and stir to blend. Just before serving, add the club soda, ginger ale and enough 7-Up to suit your taste. Stir gently to mix all juices from the sediment on bottom of bowl. Serve this as is or over ice. - - - - - - - - - - - - - - - - - - Per serving: 215 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 55g Carbohydrate; 0mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 1/2 Other Carbohydrates Serving Ideas : Serve this at any occasion for a non-alcoholic punch. NOTES : You may wish to make an ice ring to float in this for a decorative and festive touch. Using a ring mold, freeze a shallow layer of water, put fruits in a pattern on top of ice, pour a thin layer of water, refreeze. Repeat these steps until you have built up the ice ring and made several layers of fruit designs. Unmold the ring and place in punch bowl just before serving. Use juice instead of water for ice ring if you wish. * All frozen concentrates are to be thawed partially. ** Use as much 7-UP or equal amounts of other soft drinks to make the punch to your taste. Nutr. Assoc. : 0 0 0 3473 0 0 0 0 0 2007 * Exported from MasterCook * Three-Fruit Preserves Recipe By Serving Size Categories Amount -------5 :Jo Anne Merrill : 40 Preparation Time :1:00 : Canning Recipies

Fruits

Measure -----------1/2-pint

Ingredient -- Preparation Method -------------------------------canning jars

1 4 2 2

(14-ounce) can pineapple chunks in juice cups cranberries -- 1 pound cups diced pears cups sugar

Drain pineapple, reserving syrup. Wash and drain cranberries. Wash pears; cut in half, core, peel and dice enough to yield about 2 cups. Sprinkle 1/4 cup of the pineapple juice evenly over pears. Put 2 cups sugar and 1/2 cup water into heavy 3-quart saucepan with tight-fitting lid. Place over medium heat and stir until sugar is dissolved. Bring to a boil, cover, and boil 5 minutes. Uncover; add the cranberries and cook until cranberry skin pops. Add the diced pears with the syrup that was sprinkled on them, and the pineapple tidbits. Continue cooking until thick; about 20 minutes. Remove from heat and skim to remove any foam. Immediately fill sterilized and drained jars; seal tightly. Yield: "5 1/2-pint jars" - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve on toast or crackers. NOTES : Wide mouth funnel helps to fill jars. Use damp paper towel to remove any food or syrup particles above fill line and on rim of jars. Store jars in cool, dark place away from drafts. Check after 24 hours to see that jars are sealed properly according to manufacturer's directions on jars and lids. * Wash and sterilize jars. Nutr. Assoc. : 2130706543 0 0 0 0 * Exported from MasterCook * Tiny Filled Dessert Pastries Recipe By Serving Size Categories Amount -------2 1/2 1 2 1/2 2 2/3 :Jo Anne Merrill : 96 Preparation Time :1:00 : Appetizers

Pastry

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

Ingredient -- Preparation Method -------------------------------all-purpose flour margarine egg yolks sour cream pecans -- ground dark corn syrup

Confectioner's sugar Do not sift flour. Place flour in large bowl. Using pastry blender, blend in the margarine until coarse crumbs form. Slightly beat the egg yolk and stir into flour along with sour cream. Mix well. Place on a lightly floured surface and knead until smooth. Cover and chill 30 minutes. Mix the nuts and corn syrup in small bowl. Roll out half the dough (keeping other half in refrigerator) until dough is 1/8th inch thick. Cut dough into 2 inch squares. Place 1/2 teaspoon filling on each square, placing diagonally on dough. Moisten the 2 opposite corners slightly with water; fold over filling and press edges together with your fingers. Bake on cookie sheet in preheated 400-degree oven for 12 minutes or until edges are light brown. When cool, sprinkle with sifted confectioner's sugar. Repeat with remaining dough and filling. Yield: "8 dozen squares" - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 4g Total Fat; (61% calories from fat); 1g Protein; 5g Carbohydrate; 5mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : A nice pastry for your coffee break. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Tiny Fruit Turnovers Recipe By Serving Size Categories Amount -------3 1 1/2 3/4 1 1/2 2 1 :Jo Anne Merrill : 48 Preparation Time :1:00 : Cookies

Desserts

Measure -----------cups teaspoon teaspoon cup cups large tablespoon

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder salt margarine sugar eggs grated lemon peel FILLING

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

ounces cup cup cup cup teaspoon cup

dates -- pitted dried apricots -- 6 ounces apricot nectar sugar lemon juice grated lemon peel chopped nuts

Sift flour with baking powder and salt. Set aside. In large bowl, beat sugar, margarine, eggs, and lemon peel with electric mixer set on low to medium. Beat until light and fluffy. Gradually beat in flour mixture until well combined and smooth. Form a ball of the dough and wrap tightly. Refrigerate a few hours or overnight. Make filling before continuing with cookie dough. In small saucepan combine chopped, dried apricots, apricot nectar, sugar and 1/2 cup water. Bring to a boil, turn to simmer, and cook, covered, for 15 minutes. Add chopped dates and cook 5 minutes longer, stirring often, watching carefully to see that the fruit doesn't dry out and stick. Mixture should be thick. Remove from heat and add the lemon peel, juice and chopped nuts. Use your choice of nuts; walnuts or pecans are good choices. Mix well and cool completely. Divide dough into 4 parts and work with one refrigerated until ready to use. On lightly a 10 � 12 inch rectangle. Use a sharp knife into 12 rectangles. Or use cookie cutter to part at a time, keeping rest floured surface, roll dough to dipped in flour to cut dough cut dough into 12 pieces.

Use spatula to place cookies onto lightly greased cookie sheet. Spread 1 teaspoon filling on half of each piece; fold over and use floured fork to seal edges firmly. Prick tops in one or two places. Bake in preheated 375-degree oven for 10-12 minutes until lightly browned. Do not overcook. Continue with remaining dough, greasing cookie sheet each time. Yield: About 48 turnovers. Yield: "48 turnovers" - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 4g Total Fat; (30% calories from fat); 1g Protein; 18g Carbohydrate; 8mg Cholesterol; 69mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Use for school lunch boxes or for just a treat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Aspic Recipe By :Jo Anne Merrill

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

: 8 Preparation Time :3:00 : Salads Ingredient -- Preparation Method -------------------------------tomato juice -- * see note chopped celery leaves chopped onions sugar salt bay leaf peppercorns cold water gelatin powder -- 1 tablespoon each vinegar Worcestershire sauce -- optional

Measure -----------quart cup cup tablespoons teaspoon ounce cup packets tablespoons

In a saucepan place the juice, celery leaves, onion, sugar, salt, bay leaf and peppercorns. Heat and simmer, uncovered, for 10 minutes. Place the gelatin into 1/2 cup cold water and let stand to soften, about 5 minutes. Remove juice mixture from heat and strain liquid into large bowl, discarding other ingredients. Immediately add the gelatin mixture into the juice and stir until gelatin is completely dissolved. Add the vinegar and stir to combine. Place the mixture into a mold and chill until firm. You may want to lightly grease the mold for ease in removing. Unmold onto a bed of lettuce and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 763mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : To keep leftover aspic, cover tightly and place back in refrigerator. Do not let stand at room temperature long. * For spicier aspic use 3 cups tomato juice and 1 cup Spicy V-8 juice. Add Worcestershire sauce for a unique taste, but be careful not to add too much -- try 1/2 teaspoon at first. Nutr. Assoc. : 0 2518 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tomato Jam Recipe By Serving Size Categories :Jo Anne Merrill : 0 Preparation Time :12:00 : Canning Recipies

Jellies and Jams

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

Measure -----------pound pound ounces

Ingredient -- Preparation Method -------------------------------Canning jars -- * see note fresh tomatoes sugar ginger root cinnamon stick lemon rind -- grated ** see directions for instructions on preparing a boiling water bath

Use red, green or yellow tomatoes. Make sure they are of good quality. Peel, core and slice tomatoes. Cover with sugar and let stand for 12 hours at room temperature. Strain off the juice and boil it until the syrup falls from the spoon in heavy drops. Add the tomatoes, grated lemon or orange rind and the ginger root and cinnamon stick. Cook until the jam thickens. Put into hot sterile jars and process in a boiling water bath for 5 minutes. BOILING WATER BATH: Use a canner made especially for water baths, or use this method. You will need a heavy pan, deep and wide, so that you can put a rack on the bottom. You will need it deep enough to put the jars in and have room to cover the tops of jars with at least 2 inches of water. Water will be boiling so make sure the pan is tall enough. 1. Fill the canner, or pan, half full with hot -- not boiling -- water. Place rack in bottom. Put filled jars in canner so that they do not touch each other or the side of the pan. 2. Add hot water so that the jars are covered with as least 1-2 inches of water. 3. Cover and start timing when water reaches a ROLLING boil. 4. Using tongs, remove jars from water bath and place on a rack away from drafts. Do not tighten lids more at this time since it could break the seal you already have. 5. After 12-24 hours test the seal. The lid will be concave when sealed properly. You may reprocess the jars within 24 hours by putting on new lids and repeating the process.

- - - - - - - - - - - - - - - - - - Per serving: 1922 Calories (kcal); 2g Total Fat; (0% calories from fat); 5g Protein; 493g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 30 1/2 Other Carbohydrates NOTES : * Use decorative jelly or jam canning jars that can go into a boiling water bath safely. Read manufacturer's directions for this information and also how to sterilize jars. * Do not skimp on processing time. This is very important to ensure that all bacteria are killed. Increase processing time by 2

minutes for each 1000 feet above sea level. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Top Gun Bourbon and Sweet Potato Pie Recipe By Serving Size Categories Amount -------2 3 4 1 1 1 1 1/2 1 :Jo Anne Merrill : 8 Preparation Time :1:00 : Holiday Recipes with Alcohol

Pies

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

Ingredient -- Preparation Method -------------------------------sweet potatoes -- mashed eggs margarine sugar vanilla nutmeg lemon juice bourbon (9-inch) pie crust -- unbaked

Mix together all ingredients thoroughly. Pour into 9-inch unbaked pie crust and bake at 325 degrees for 45 minutes. This has a strong bourbon taste. You might want to use only half the bourbon called for with another liquid to make up the remaining liquid needed. - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 14g Total Fat; (39% calories from fat); 4g Protein; 44g Carbohydrate; 70mg Cholesterol; 238mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates Serving Ideas : Serve at Thanksgiving and Christmas especially. NOTES : This is a favorite recipe of the men at the Top Gun Fighter School. Nutr. Assoc. : 0 0 0 0 0 0 0 0 2009 * Exported from MasterCook * Tortilla Casserole Recipe By Serving Size Categories Amount -------:Jo Anne Merrill : 8 Preparation Time :0:45 : Casseroles

Meats

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

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

1 1 30 4 4 2 2 8 2

pound teaspoon ounces ounces tablespoons cups cups

ground round -- or ground sirloin lemon pepper spaghetti sauce -- * see note green chiles sliced black olives Ricotta cheese, part skim milk eggs corn tortillas shredded Monterey Jack cheese

Use ground round or ground sirloin. If using a fattier meat, drain very thoroughly. Brown beef in a skillet; drain thoroughly. Add the sauce, seasoning spice and drained green chiles which have been chopped fine. Simmer for 10 minutes. Mix Ricotta cheese and eggs in small bowl, blending well. Use 2 pie-plates or similar sized oven proof dishes. Place 1/2 cup of the sauce in each, spreading to cover bottom of dish. Place one tortilla in each dish. Spread with 1/8th of the Ricotta-egg mixture. Top with about 1/3 cup of meat sauce mixture, 1/3 cup grated cheese and sprinkle sliced olives over top of each. Continue layering, ending with meat sauce and Jack cheese. You will have 2 stacks of 4 tortillas each. Bake in preheated 350-degree oven for 30 minutes. Let stand for few minutes, then slice into pie-shaped wedges and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 521 Calories (kcal); 30g Total Fat; (52% calories from fat); 30g Protein; 33g Carbohydrate; 130mg Cholesterol; 927mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : * Use the canned sauce of your choice, about a 30 ounce jar. Nutr. Assoc. : 0 0 0 3577 0 0 0 0 0 * Exported from MasterCook * Tortillas Snacks Recipe By Serving Size Categories Amount -------8 2 1 2 :Jo Anne Merrill : 6 Preparation Time :0:15 : Cheese

Snacks

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

Ingredient -- Preparation Method -------------------------------flour tortillas -- fresh margarine -- melted chili powder grated Parmesan cheese Salt -- to taste

Brush tortillas with melted margarine. Sprinkle four of the tortillas with chili powder and stack. Sprinkle the other 4 with the Parmesan cheese and stack. Cut each stack into 4 wedges.

Spread the wedges on a large ungreased baking sheet, using 2 sheets if necessary. Place in preheated 350-degree oven for about 8-10 minutes. Turn 1-2 times. Watch carefully to prevent overcooking. Remove tortillas and place in a serving basket. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 11g Total Fat; (28% calories from fat); 9g Protein; 54g Carbohydrate; trace Cholesterol; 518mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Serving Ideas : Serve as a quick, tasty snack for after school. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Traditional Sweet-Sour Pork Chops Recipe By Serving Size Categories Amount -------6 1/2 1/2 2 2 1 1/2 1/4 4 2 :Jo Anne Merrill : 6 Preparation Time :1:00 : Pork Ingredient -- Preparation Method -------------------------------pork loin chops -- 3/4 inch thick pineapple juice ketchup honey white wine vinegar Dijon mustard salt cornstarch water

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

Place pork chops in a 13 � 9 � 2-inch baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover tightly and bake at 350 degrees for 30 minutes, uncover and bake 30 minutes longer or until meat is tender. Remove chops from pan to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Pour sauce over chops and serve immediately.

- - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 5g Total Fat; (25% calories from fat); 19g Protein; 16g Carbohydrate; 47mg Cholesterol; 381mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : * You can substitute chicken for pork if you prefer. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tropical Smoothie Recipe By Serving Size Categories Amount -------2 1/2 1 1 :Jo Anne Merrill : 4 Preparation Time :0:05 : Beverages

Fruits

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

Ingredient -- Preparation Method -------------------------------pineapple juice -- unsweetened strawberries -- sliced banana -- sliced OR Mango -- diced OR Papaya -- diced

Peel and dice the fruit. Have the pineapple juice well chilled. Combine all ingredients in a blender. Pur�e until thick and very smooth. Serve in a glass garnished with a whole strawberry and perhaps a mint sprig. - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 31g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * If using mangos or papaya, make sure they are ripe. Nutr. Assoc. : 0 0 2142 0 2130706543 0 2130706543 * Exported from MasterCook * Tuna Drops Recipe By Serving Size Categories :Jo Anne Merrill : 36 Preparation Time :0:15 : Appetizers

Seafood

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

1 1 1 1

Measure -----------cup teaspoons teaspoon teaspoon Dash cup cup (7-ounce) can cup tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------all-purpose flour double-acting baking powder onion salt curry powder cayenne pepper margarine milk tuna -- drained shredded Cheddar cheese finely minced green bell peppers chopped black olives

In large mixing bowl, combine flour, baking powder, onion salt, curry powder and cayenne pepper. Cut in margarine until mixture is size of small peas. Add milk all at once and stir until well blended. Add drained and flaked tuna, cheese, green pepper and olives; blend well. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake in preheated 450-degree oven for 10-12 minutes until golden brown. Serve warm. - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 3g Total Fat; (52% calories from fat); 3g Protein; 3g Carbohydrate; 6mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with soup or as an appetizer. Nutr. Assoc. : 0 0 4291 0 0 0 0 0 0 446 2678 * Exported from MasterCook * Tuna-Cheese Salad Mold Recipe By Serving Size Categories Amount -------1/2 2 1 1/2 :Jo Anne Merrill : 8 Preparation Time :1:00 : Cheese Seafood

Salads

Measure -----------cup packages cup cup

Ingredient -- Preparation Method -------------------------------water gelatin -- 1 tablespoon each chicken broth shredded Cheddar cheese

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

1

cup tablespoons tablespoon teaspoon teaspoon teaspoon (7-ounce) can cup cup

mayonnaise fresh lemon juice minced onions Worcestershire sauce salt black pepper canned tuna toasted almonds -- slivered pitted olives

Place the 1/2 cup cold water in a small bowl, add gelatin and let stand 5 minutes to soften. In a saucepan, heat the broth until very hot, add the softened gelatin and stir to dissolve. In a large bowl place the 1 cup mayonnaise; add gelatin mixture slowly, stirring constantly. Next, blend in 1/2 cup Cheddar cheese, lemon juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is slightly thickened. Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use a fish mold if you can for an impressive dish. Invert the mold to drain excess oil. If using almonds, blanch, sliver then toast, or buy already prepared ones. Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced olives. Fold the tuna, almonds and olives gently into the gelatin mixture. Place the mixture into the greased mold and chill until firm. Unmold onto a bed of lettuce and decorate, using olives for the "eyes". - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); 31g Total Fat; (78% calories from fat); 11g Protein; 8g Carbohydrate; 24mg Cholesterol; 505mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : Prepare this in a fish mold for a special salad. NOTES : * This recipe calls for stuffed green olives, but black olives are also good if you prefer them. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 4281 * Exported from MasterCook * Turkey Steaks in Wine Recipe By Serving Size Categories :Jo Anne Merrill : 4 Preparation Time :0:20 : Healthwise Quick and Easy Meals

Poultry Recipes with Alcohol

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

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

Ingredient -- Preparation Method -------------------------------turkey breast -- cut in 8 slices olive oil margarine garlic cloves bay leaf thyme dry white wine chicken broth chopped fresh parsley capers -- optional Freshly ground black pepper

Place each turkey steak between sheets of waxed paper and pound with meat mallet until about 1/4 inch thick. Sprinkle with salt and pepper if desired. Use a heavy skillet large enough to hold all turkey slices in one layer or use 2 skillets. Heat the olive oil and 1 tablespoon of the margarine. Add turkey, garlic, bay leaf and thyme. (Use sprigs of thyme if using fresh.) Cook over medium-high heat for about 5 minutes or until lightly browned on both sides. Do not overcook. Remove turkey to serving platter and keep warm. Leave other ingredients in pan. Add the wine to pan and cook over high heat until reduced to half. Stir often to mix in the brown particles in skillet. Add the broth and boil until reduced by half. Stir in remaining margarine, capers and chopped parsley if using. Add the turkey back to the skillet and reheat briefly. Remove bay leaf before serving. - - - - - - - - - - - - - - - - - - Per serving: 374 Calories (kcal); 23g Total Fat; (59% calories from fat); 34g Protein; 2g Carbohydrate; 100mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Quick, delicious, and nutritious to serve with noodles. NOTES : * For this recipe, you will need about 1-1/2 pounds of turkey breast tenderloin steaks, cut into 8 slices. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Unique Peach Barbecue Sauce Recipe By Serving Size Categories Amount :Jo Anne Merrill : 6 Preparation Time :0:10 : Fruits

Sauces/Marinades

Measure

Ingredient -- Preparation Method

-------16 1/2 1/3 1/3 2 2 2 1

-----------ounces cup cup cup tablespoons teaspoons teaspoon Dash

-------------------------------peach halves -- drained packed brown sugar catsup vinegar soy sauce garlic cloves -- chopped chopped fresh ginger root salt black pepper -- fresh

Put all the ingredients in a blender and run on high speed until smooth. Spoon sauce over meat, basting every 15 minutes with the drippings in pan. If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.

- - - - - - - - - - - - - - - - - - Per serving: 122 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 32g Carbohydrate; 0mg Cholesterol; 864mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Serving Ideas : Use this sauce on a variety of meats and poultry. NOTES : * Use a 16-ounce can of peaches, in syrup or in its own juice for a less sweet sauce. Nutr. Assoc. : 0 0 0 0 0 0 26051 0 0 * Exported from MasterCook * Valentine Meringue Hearts Recipe By Serving Size Categories Amount -------3 1 1/4 1 1 1 :Jo Anne Merrill : 6 Preparation Time :2:00 : Desserts Holiday

Frozen Dishes

Measure -----------teaspoon teaspoon Dash cup quart pint

Ingredient -- Preparation Method -------------------------------egg whites vanilla extract cream of tartar salt sugar Red food coloring vanilla ice cream strawberries -- sliced

Cut a heart pattern from a 4-1/2 inch square of paper. Cover baking sheet with brown paper. (You can bake on the brown paper so make sure it is clean.) Grocery store bags without writing on them are okay. Draw 6 hearts on the brown paper using your pattern as a guide.

Beat egg whites with vanilla, cream of tartar and salt until frothy. Add sugar, a little at a time, and continue beating until stiff peaks form and sugar is dissolved. Rub a bit between your figures to feel that no sugar remains undissolved. Add food coloring, a few drops to make a delicate pink color. Spread meringue over the heart shapes, 1/4 inch thick. Make into the heart shape using a spoon to push and form into correct shape. Pipe rim 3/4 inch high with pastry tube. Bake in preheated 275-degree oven for 1 hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT open oven door during this time. Fill the cooled meringues with scoops of ice cream and top with strawberries. Decorate with mint leaves if desired. - - - - - - - - - - - - - - - - - - Per serving: 331 Calories (kcal); 10g Total Fat; (25% calories from fat); 5g Protein; 58g Carbohydrate; 39mg Cholesterol; 99mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 3 1/2 Other Carbohydrates Serving Ideas : An excellent Valentine's Day present for your sweetheart. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Casserole (Vegetarian) Recipe By Serving Size Categories Amount -------1 1 1 1 4 8 1 1/2 1 2 2 :Jo Anne Merrill : 6 Preparation Time :0:40 : Casseroles

Vegetables

Measure -----------cup tablespoon pound ounces teaspoon bunch tablespoons cups

Ingredient -- Preparation Method -------------------------------onions -- diced green pepper -- diced salad oil broccoli carrots -- diced tomato sauce bay leaf ground basil -- or 2 teaspoons fresh Salt -- to taste Swiss chard -- chopped fresh parsley mashed potatoes Paprika

Dice onion, dice pepper, peel and dice carrots, cut the broccoli into flowerets and stems. For Swiss chard or spinach, wash, trim and cut into

bite-sized pieces. Saut� onion and peppers in oil in a large skillet. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook vegetables until just tender. Will take about 15 minutes. Stir in chard or spinach. Transfer to a 13 � 9 � 2-inch baking dish. Blend parsley into prepared potatoes; spread over top of vegetables. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds color. Serve hot or warm. - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 4g Total Fat; (25% calories from fat); 4g Protein; 23g Carbohydrate; 1mg Cholesterol; 430mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Cheese Casserole Recipe By Serving Size Categories Amount -------8 3/4 1/4 3 1 1/4 1/4 1/2 1/2 2 :Jo Anne Merrill : 4 Preparation Time :1:15 : Casseroles Vegetables

Cheese

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

Ingredient -- Preparation Method -------------------------------whole-wheat bread slices shredded Gruy�re cheese chopped green onions eggs -- slightly beaten milk mayonnaise Tabasco sauce ground basil -- * see note salt tomatoes -- sliced

Use a 9 � 9-inch pan or baking dish. Grease the pan with margarine. Place 4 slices of the bread in the bottom of pan. Sprinkle with 1/2 cup of the cheese and the green onions. Top with remaining bread slices. Combine eggs, milk, mayonnaise, Tabasco, basil and salt in small bowl; mix well. Pour the egg mixture over the bread; press so bread is covered with the liquid.

Cover and refrigerate 30 minutes or longer. Uncover and top with thin slices of tomatoes and sprinkle with the remaining cheese. Bake in preheated 350-degree oven 30-35 minutes. It is done when a knife inserted near center comes out clean. Let stand 10-15 minutes before serving. - - - - - - - - - - - - - - - - - - Per serving: 431 Calories (kcal); 27g Total Fat; (53% calories from fat); 19g Protein; 33g Carbohydrate; 178mg Cholesterol; 530mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : * Use 1 tablespoon chopped fresh basil if preferred. Substitute Swiss cheese for Gruy�re if preferred. Nutr. Assoc. : 26175 697 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Rice Medley Recipe By Serving Size Categories Amount -------1/2 1/2 1 2 2 3/4 1 1/4 1/4 1/2 1/4 :Jo Anne Merrill : 6 Preparation Time :0:55 : Rice Dishes

Vegetables

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

Ingredient -- Preparation Method -------------------------------minced yellow onions finely chopped celery garlic clove -- minced margarine chicken broth long-grain brown rice salt freshly ground black pepper diced carrots -- peeled diced green peppers

Saut� onion, celery, and garlic in the margarine. Use a heavy pan with a tight fitting lid. Add the broth, brown rice, salt and pepper. Cover tightly and cook over low heat for 35-40 minutes. Stir in carrots and green peppers; cook 10-15 minutes longer.

- - - - - - - - - - - - - - - - - - Per serving: 179 Calories (kcal); 5g Total Fat; (27% calories from fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 498mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Use this rice to serve as a bed for baked chicken or fish. NOTES : * Make sure all the vegetables are finely diced. Nutr. Assoc. : 20220 0 0 0 0 0 0 0 0 20088 * Exported from MasterCook * Vegetable Soup Supreme Recipe By Serving Size Categories Amount -------1 2 2 2 3 2 1 1/2 1 1 6 2 1 1/4 :Jo Anne Merrill : 8 Preparation Time :0:45 : Soups

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

1/4

Ingredient -- Preparation Method -------------------------------onion carrots celery stalks zucchini tomatoes tablespoons olive oil teaspoons salt (10-ounce) package frozen green beans can red kidney beans -- drained Spaghetti -- * see note Parmesan cheese -- block garlic cloves teaspoon salt tablespoons basil tablespoon olive oil cup tomato paste

Fit slicing disk into work bowl. Slice each vegetable separately. Slice onion, carrots, celery, zucchini and tomatoes. Heat olive oil in a large saucepan. Using medium heat, saut� onion until tender. Add 4 cups water and sliced vegetables. Bring to a simmer and cook until vegetables are crisp-tender, about 10-12 minutes. Add salt, green beans which have been thawed, spaghetti and well-drained kidney beans. Bring to a simmer and cook 10 minutes longer. Prepare cheese mixture which follows, and stir into soup. Red Cheese Sauce: Cut Parmesan into 1-inch cubes. Fit the steel knife blade into a clean work bowl. Process cheese until chopped into 1/8-inch pieces. Measure 1/4 cup cheese and set remaining cheese aside. Still using the steel blade, combine garlic, salt, olive oil, tomato paste and 1/4 cup chopped cheese in the bowl. Process to a smooth paste. Description: "This soup combines all the freshest vegetables and a unique red cheese sauce stirred in at the last minute." - - - - - - - - - - - - - - - - - - Per serving: 178 Calories (kcal); 6g Total Fat; (27% calories from fat); 8g

Protein; 27g Carbohydrate; 0mg Cholesterol; 557mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : * Break up enough spaghetti to have about 1/4 cup of 2-inch pieces. ** This recipe calls for the use of a food processor, but it is not absolutely necessary. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vidalia Onion and Carrot Salad Recipe By Serving Size Categories Amount -------3/4 1/2 1/2 :Jo Anne Merrill : 6 Preparation Time :0:10 : Salads Ingredient -- Preparation Method -------------------------------grated carrots finely chopped Vidalia onions DRESSING olive oil fresh lemon juice wine vinegar Black pepper -- to taste fresh mint cumin seed

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

1 1 1

1/2

Grate carrots coarsely; place in serving bowl along with chopped onions. In a small bowl combine olive oil, lemon juice, wine vinegar and black pepper to taste. Mix with wire whisk until blended. Add chopped fresh mint and mix well. Pour dressing over carrots and onions and toss well. - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 18g Total Fat; (84% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : * Use Vidalia onions or other sweet onions such as Walla Walla, Maui, Imperial Sweet or Texas 1015. Nutr. Assoc. : 0 2679 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vidalia Onion, Tomato, and Basil Salad Recipe By :Jo Anne Merrill

Serving Size Categories

: 4 Preparation Time :0:10 : Cheese Salads

Salad Dressings Vegetables

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

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

Ingredient -- Preparation Method -------------------------------Vidalia onion -- large tomatoes -- large Mozzarella cheese, part skim milk -- sliced olive oil wine vinegar chopped fresh basil leaves Black pepper finely minced garlic

Slice the tomatoes and cheese into thick slices. Slice the Vidalia onion into thin slices; chill for best flavor. If Vidalias are not available substitute Walla Walla, Maui Sweet or Texas 1015. On salad plates, arrange the tomatoes, onion and cheese in overlapping design. In a large measuring cup combine the oil, vinegar, garlic and black pepper. Use a whisk to blend well. While still stirring, pour over the vegetables. Garnish with chopped basil. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 364 Calories (kcal); 30g Total Fat; (73% calories from fat); 17g Protein; 8g Carbohydrate; 31mg Cholesterol; 306mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : Vidalia onions have a very short season, usually only available from May into June. Enjoy these wonderfully sweet onions in this salad or use in other recipes where the onion is a main ingredient. * Garlic is optional. Nutr. Assoc. : 4288 0 0 0 0 20028 0 20130 * Exported from MasterCook * Vinaigrette Recipe By Serving Size Categories Amount -------1 1/4 1/8 4 :Jo Anne Merrill : 3 Preparation Time :0:20 : Salad Dressings Ingredient -- Preparation Method -------------------------------garlic clove -- * see note black pepper dry mustard wine vinegar

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

4 9

tablespoons tablespoons

OR fresh lemon juice olive oil

Place garlic in small bowl with the black pepper and dry mustard (use 1/4 teaspoon prepared mustard instead if you prefer). Mash these ingredients together with the back of a spoon. Add the vinegar or lemon juice and use a wire whisk to mix well. Continue beating while slowly pouring in the olive oil. If using garlic clove whole, add it at this point. Let dressing stand for 15 minutes before using. Whisk just before serving. Yield: 3/4 cup. Double this recipe if you prefer. Yield: "3/4 cup" - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 41g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Serving Ideas : Serve on almost any green salad or use with meat salads. NOTES : * For a stronger garlic taste, mince the garlic; for less garlic taste bruise garlic clove slightly and leave whole. Nutr. Assoc. : 0 0 0 0 0 2130706543 0 * Exported from MasterCook * VIP Cornish Hens with Plum Sauce Recipe By Serving Size Categories Amount -------4 1/2 2 1/4 1/4 1 1 1 1/2 1/3 1/4 6 16 1/4 :Jo Anne Merrill : 4 Preparation Time :1:20 : Holiday

Poultry

Measure -----------teaspoon cup cup teaspoon teaspoon teaspoons cup cup ounces ounces cup

Ingredient -- Preparation Method -------------------------------Rock Cornish game hens lemon pepper oranges -- sliced margarine -- melted minced yellow onions grated fresh ginger root Worcestershire sauce yellow mustard chili sauce soy sauce lemonade, frozen concentrate -- thawed plums in juice dried coconut

Have the Cornish hens split in half, then sprinkle with lemon-pepper seasoning and perhaps a dash of salt.

Arrange the orange slices in shallow roasting pan. Place the hens, skin side up, over oranges. Bake in preheated 350-degree oven for 45 minutes. Combine margarine, onion, ginger (use ginger spice instead of fresh if preferred), Worcestershire sauce, mustard, chili sauce, soy sauce, thawed lemonade and drained and pur�ed plums in saucepan. Blend well. Simmer, stirring frequently, for 15 minutes. Pour plum sauce over hens. Bake for 20-25 minutes longer, basting every 5 minutes. Place hens on serving platter, top with the pan drippings and sprinkle with the coconut. - - - - - - - - - - - - - - - - - - Per serving: 994 Calories (kcal); 61g Total Fat; (55% calories from fat); 61g Protein; 51g Carbohydrate; 339mg Cholesterol; 1469mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 7 1/2 Fat; 1 1/2 Other Carbohydrates Serving Ideas : A very special entr�e. NOTES : * Mix yellow and brown mustard if you wish. Nutr. Assoc. : 0 0 0 0 20220 26051 0 0 0 0 0 0 0 * Exported from MasterCook * Von's Shrimp de Jonghe Recipe By Serving Size Categories Amount -------2 2 1/4 2 1 2 1 1 1/2 3/4 1/2 :Jo Anne Merrill : 4 Preparation Time :0:30 : Quick and Easy Meals Seafood

Recipes with Alcohol

Measure -----------pounds pound tablespoons teaspoon tablespoons teaspoon teaspoon teaspoon pinch pinch cup cup

Ingredient -- Preparation Method -------------------------------cooked shrimp garlic cloves butter chopped fresh parsley chopped chervil chopped green onions tarragon salt black pepper mace ground nutmeg grated bread crumbs dry sherry

Peel the garlic and mash with a fork; work it into the butter. Gradually add the rest of the herbs and seasonings. Mix in the crumbs and sherry. Arrange the cooked shrimp in buttered individual ramekins and top with the

mixture. Bake in a 450-degree oven for 5-8 minutes, or until thoroughly hot and bubbly, or run under the broiler for 2 or 3 minutes. - - - - - - - - - - - - - - - - - - Per serving: 548 Calories (kcal); 26g Total Fat; (47% calories from fat); 50g Protein; 16g Carbohydrate; 505mg Cholesterol; 1456mg Sodium Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3345 0 0 0 0 0 0 0 0 * Exported from MasterCook * Walnuts and Cream Pound Cake Recipe By Serving Size Categories Amount -------1/3 1/2 1/2 1/4 :Jo Anne Merrill : 12 Preparation Time :1:15 : Cakes Ingredient -- Preparation Method -------------------------------CRUST margarine packed brown sugar all-purpose flour sugar dried coconut finely chopped black walnuts CAKE all-purpose flour baking powder salt margarine cream cheese sugar eggs milk vanilla extract -- *see note

Measure -----------cup cup tablespoons tablespoons cup cup cups teaspoons teaspoon cup ounces cup large cup teaspoon

3 2

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

CRUST: Combine in mixing bowl the 1/3 cup margarine, softened, 1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and walnuts. Blend well. Set aside 1/4 cup of this mixture. Press remaining mixture onto sides and bottom of a well-greased 9 � 5 � 3-inch loaf pan. Refrigerate while preparing cake. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set aside. Cream together 1/2 cup butter or margarine and 3 ounces of cream cheese. Gradually add 3/4 cup sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each. Add half the flour mixture; blend well. Use low speed of mixer if using. Blend in milk and vanilla extract;

blend in remaining flour mixture. Pour batter into prepared pan that has been refrigerated. Sprinkle with reserved crumb mixture. Bake in preheated 325-degree oven for 60-70 minutes or until cake is golden brown and springs back when lightly touched. Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack. Serve this delicious cake as is, or use a lemon sauce over. - - - - - - - - - - - - - - - - - - Per serving: 343 Calories (kcal); 19g Total Fat; (49% calories from fat); 4g Protein; 40g Carbohydrate; 40mg Cholesterol; 345mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : * Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred. Nutr. Assoc. : 0 0 0 0 0 0 20187 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Western Style Jalape�o Cornbread Recipe By Serving Size Categories Amount -------1 1/3 1 2 1/2 2 1 1/3 1 2 2 1/2 :Jo Anne Merrill : 6 Preparation Time :0:35 : Breads

Ethinic

Measure -----------cup cup tablespoon teaspoons teaspoon large cup cup cup tablespoons tablespoons cup

Ingredient -- Preparation Method -------------------------------cornmeal all-purpose flour sugar -- optional double-acting baking powder baking soda eggs -- beaten buttermilk minced onions creamed corn (8 ounce can) minced green peppers chopped jalape�o peppers shredded Cheddar cheese

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or until golden brown. Cool slightly and serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 6g Total Fat; (21% calories from fat); 9g

Protein; 37g Carbohydrate; 74mg Cholesterol; 510mg 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 0 0 2960 446 20104 0 * Exported from MasterCook * Wheat Germ and Honey Bread for Automatic Breadmaker Recipe By Serving Size Categories Amount -------1 1 2 1 1 1/2 2 1 1 1/4 :Jo Anne Merrill : 12 Preparation Time :2:00 : Breads With Yeast Ingredient -- Preparation Method -------------------------------yeast whole-wheat flour bread flour wheat germ vital gluten salt honey margarine buttermilk water -- *see note

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

Put ingredients into your breadmaker according to manufacturer's directions. In a Zojirushi, the liquid ingredients should be put in first, followed by the dry ingredients, with the yeast to be added last. To make a softer crust, put the finished loaf of bread into a plastic bag while still warm. - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 2g Total Fat; (10% calories from fat); 6g Protein; 28g Carbohydrate; 1mg Cholesterol; 125mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : * This recipe is for an automatic breadmaker. Your breadmaker may require a little less liquid. Start with only 1/8 cup water instead of the 1/4 cup listed in the recipe. Check the dough ball while it is kneading and add more liquid, one teaspoon at a time, if necessary. Nutr. Assoc. : 0 0 0 1601 27132 0 0 0 0 0 * Exported from MasterCook * Wheat Germ Muffins Recipe By Serving Size :Jo Anne Merrill : 12 Preparation Time :0:20

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

: Muffins Measure -----------cups cup teaspoons teaspoon cup cup cup cup large Ingredient -- Preparation Method -------------------------------all-purpose flour sugar baking powder salt wheat germ milk dark molasses margarine egg

Preheat oven to 400 degrees. Lightly grease 12 muffin tins. Use paper liners if you prefer. In a mixing bowl, combine flour, sugar, baking powder and salt. margarine and beat the egg well. Add to the flour mixture along of ingredients. Stir just enough to moisten ingredients. Batter lumpy. Fill each muffin cup 2/3 full and bake for 15 minutes or browned on top. Yield: "12 muffins" - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 6g Total Fat; (29% calories from fat); 5g Protein; 27g Carbohydrate; 18mg Cholesterol; 319mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Serving Ideas : Serve these muffins with fruit for a quick breakfast. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wine and Apricot Dessert Recipe By Serving Size Categories Amount -------2 1 1 1 1 8 :Jo Anne Merrill : 8 Preparation Time :0:15 : Desserts Melt with rest will be until

Recipes with Alcohol

Measure -----------packets cup cup tablespoon cup

Ingredient -- Preparation Method -------------------------------gelatin powder -- unflavored sugar apricot nectar lemon juice sherry apricot halves -- canned

Mix 2 envelopes of unflavored gelatin with 1 cup sugar. Add 1-1/2 cups

boiling water. Stir until dissolved. Add apricot juice or nectar, lemon juice, and sherry. Put a drained apricot half in bottom of decorative glass or dish. Divide gelatin mixture evenly over apricots. Chill. - - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g Protein; 68g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3 Other Carbohydrates Serving Ideas : Serve this in a champagne or wine glass. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Wok Steamed Corn Beef and Cabbage Recipe By Serving Size Categories Amount -------3 12 1 1 1 1/2 1/2 1/2 1 1/2 1/3 1/2 :Jo Anne Merrill : 6 Preparation Time :2:30 : Meats

Vegetables

Measure -----------pounds ounces stick teaspoon teaspoon teaspoon cup cup teaspoon

Ingredient -- Preparation Method -------------------------------corned beef brisket beer bay leaf cinnamon dried green chili pepper allspice mustard seed coriander seed cabbage head mayonnaise yellow mustard ground basil

Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander, allspice, and mustard seed. Pour enough water to make 2 inches of liquid in bottom of wok. Heat until steaming. Place the rack in wok. Put the corned beef on rack; cover and steam 2 hours or until meat is fork-tender. Add more water to wok to keep up to 1-1/2 or 2 inch level. Combine mayonnaise, yellow mustard and basil. Cover and chill. Cut cabbage into 8 wedges. When corned beef is tender, place the cabbage on and around meat. Cover and steam about 20 minutes or until cabbage is still a little bit crisp.

Remove cabbage and corned beef. Cut beef into slices and arrange attractively on serving platter. Place cabbage around the beef slices; spoon the mayonnaise dressing over top of each cabbage wedge. Serve immediately. Yield: 4-6 servings. - - - - - - - - - - - - - - - - - - Per serving: 653 Calories (kcal); 50g Total Fat; (69% calories from fat); 36g Protein; 13g Carbohydrate; 128mg Cholesterol; 576mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Serving Ideas : Serve with crusty hot bread. NOTES : A wok doubles as an excellent way of steaming foods. Meat, vegetables and desserts can be steamed easily. When shopping for a wok, be sure to get one that has a rack and a tight fitting lid. * Use wok with steaming rack, or large heavy pan with rack and tight fitting lid. Nutr. Assoc. : 0 0 0 0 26642 0 0 0 0 0 0 0 * Exported from MasterCook * Wok-Fried Sweet and Sour Pork Recipe By Serving Size Categories Amount -------1 2 1 1 1 2 1 2 1 3 3/4 :Jo Anne Merrill : 4 Preparation Time :0:30 : Pork Ingredient -- Preparation Method -------------------------------egg yolk water all-purpose flour cornstarch pork -- 1" cubes peanut oil garlic clove -- minced green peppers pineapple chunks in juice glutinous rice SAUCE water cornstarch soy sauce catsup sugar wine vinegar hot pepper sauce

Measure -----------teaspoons tablespoon tablespoon pound cups cup cups cup tablespoon tablespoon tablespoon tablespoons tablespoons Dash

1 1 1 4 4

SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup,

soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside. PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth. Add the cubed pork and mix to coat well. Drain off the excess mixture from the pork cubes. Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340 degrees. Use a thermometer if you can; it is more reliable than a wok with a temperature gauge. Add the drained meat and cook until golden brown, about 10-13 minutes. Remove with a slotted spoon and keep meat warm. Pour off all the oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to wok. Place over medium-high heat. When oil is hot, add the garlic and green peppers. Stir-fry for about 2 minutes, or until garlic is light brown. Add the pineapple, the sauce you prepared ahead of time and the pork. Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve over steamy hot rice. - - - - - - - - - - - - - - - - - - Per serving: 920 Calories (kcal); 21g Total Fat; (20% calories from fat); 32g Protein; 147g Carbohydrate; 131mg Cholesterol; 378mg Sodium Food Exchanges: 8 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4545 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Zucchini Puffed Cheese Recipe By Serving Size Categories Amount -------1/2 2 2 1 1/2 1/4 1 1/3 4 3 :Jo Anne Merrill : 6 Preparation Time :1:00 : Casseroles Vegetables

Cheese

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

1/2

Ingredient -- Preparation Method -------------------------------Swiss cheese OR Cheddar cheese grated Parmesan cheese bread crumbs margarine -- melted all-purpose flour salt double-acting baking powder margarine -- melted milk FILLING zucchini -- sliced

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

cup teaspoons large cups tablespoons tablespoons teaspoon teaspoon

boiling water salt eggs -- separated sour cream all-purpose flour chives black pepper cream of tartar

Combine cheeses; reserve 1/4 cup. Combine remaining cheeses with bread crumbs and 2 tablespoons melted margarine. Set aside. Combine flour, salt and baking powder in mixing bowl. Cut in 1/3 cup margarine and reserved 1/4 cup cheeses until mixture is size of small peas. Sprinkle milk over flour mixture, stirring with fork until dough is moist enough to hold together. Form into a ball then flatten to 1/2 inch thickness. Smooth the edges with your hands. Roll out on floured surface to a circle 1-1/2 inches larger than an inverted 9-inch pie plate. Fit into pan, fold edges under then flute. Chill while preparing filling. Place half of zucchini in pastry-lined pan. Cover with half of sour cream mixture. Top with remaining zucchini then with remaining sour cream mixture. Sprinkle with cheese-breadcrumb mixture. Bake in preheated 400-degree oven for 10 minutes. Lower heat to 325 and bake 40-50 minutes longer until knife inserted halfway between center and edge comes out clean. FILLING: 1. Cook zucchini in water and 1 teaspoon salt in covered saucepan for 5 minutes or until tender. Drain well. 2. Beat egg yolks slightly; add sour cream, 1 teaspoon salt, flour, chives and pepper. 3. In large mixing bowl, beat egg whites with cream of tartar until stiff but not dry. Fold into sour cream mixture. - - - - - - - - - - - - - - - - - - Per serving: 720 Calories (kcal); 62g Total Fat; (76% calories from fat); 12g Protein; 30g Carbohydrate; 99mg Cholesterol; 1617mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0