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* Exported from MasterCook *

All-Day-Long Crockpot Beef

Recipe By :Jo Anne Merrill


Serving Size : 6 Preparation Time :8:00
Categories : Crockpot Healthwise
Meats Snacks

Amount Measure Ingredient -- Preparation Method


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1 1/2 pounds beef roast -- * see note
1/2 teaspoon black pepper
2 garlic cloves -- minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 cup water
1/2 cup 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.

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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.
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* Exported from MasterCook *

Almost-a-Meal Casserole

Recipe By :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:20
Categories : Casseroles Meats
Sauces/Marinades Vegetables

Amount Measure Ingredient -- Preparation Method


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1 pound ground beef -- browned, drained
1 cup chopped onions
28 ounces canned tomatoes -- chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 cups diced potatoes
1/3 cup all-purpose flour
10 ounces frozen corn -- thawed
10 ounces frozen lima beans -- thawed
1 large bell pepper -- cut in strips
1 1/2 cups 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.

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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.
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* Exported from MasterCook *


Amateur Lasagna

Recipe By :Jo Anne Merrill


Serving Size : 10 Preparation Time :1:20
Categories : Casseroles Pasta
Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


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10 ounces frozen spinach
2 (30-ounce) jars spaghetti sauce
2 cups Ricotta cheese, part skim milk
1 1/2 cups shredded Mozzarella cheese, part skim milk
1 egg -- beaten
8 ounces lasagna noodles
1/8 teaspoon black pepper
1/2 teaspoon oregano -- optional
1/2 teaspoon basil -- optional
1/2 cup vegetable juice cocktail
1/2 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.

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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.
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* Exported from MasterCook *

Ambrosia Filled Angel Cake

Recipe By :Jo Anne Merrill


Serving Size : 10 Preparation Time :4:15
Categories : Cakes Desserts
Rice Dishes Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large angel food cake

AMBROSIA FILLING
3 cups heavy cream
1/3 cup confectioner's sugar
3 cups crushed pineapple -- drained
1 cup strawberries -- sliced
1/4 cup shredded coconut meat
1/2 cup blueberries
1 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.

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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.
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* Exported from MasterCook *

Apple Cider Salad

Recipe By :Jo Anne Merrill


Serving Size : 6 Preparation Time :3:00
Categories : Healthwise Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 packages gelatin powder -- unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups diced apples
1/4 cup chopped black walnuts
1 tablespoon 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.

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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 :Jo Anne Merrill
Serving Size : 96 Preparation Time :0:45
Categories : Canning Recipies Fruits
Healthwise Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 cups diced tart apples
4 lemons -- chopped, with peel
2 onions -- chopped
5 garlic cloves -- chopped
1/2 cup ginger -- minced
3 cups cider vinegar
4 cups packed brown sugar
1 1/2 cups seedless raisins
1 teaspoon 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"

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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.
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* Exported from MasterCook *

Apple Ice Cream Roll

Recipe By :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:30
Categories : Desserts Frozen Dishes
Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large eggs
1 cup sugar
2 cups applesauce
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Powdered sugar
1 quart 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.

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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.
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* Exported from MasterCook *

Apple Pan Dowdy

Recipe By :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:00
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups tart apples -- sliced
1/2 cup molasses
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

TOPPING
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg
1/2 cup milk
1/2 cup 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.

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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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :1:05
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups sugar
1/2 cup margarine
2 large eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon ground cinnamon
4 cups apples slices -- sliced thin
1 cup chopped black walnuts

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.

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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

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Apple-Almond Pastries

Recipe By :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:25
Categories : Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup margarine
1 cup apples -- sliced thin
3 tablespoons sugar
2 tablespoons almonds -- sliced
3 tablespoons 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.

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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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:40
Categories : Fruits Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 onions -- 1-1/2 pounds
3 tablespoons margarine
1/2 cup chopped celery
1 cup shredded carrots
1 1/2 tablespoons Dijon mustard
3/4 teaspoon curry powder
1/4 teaspoon Tabasco sauce
1/3 cup chopped tart apples
1/4 cup 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.

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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.
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Applejack Apples

Recipe By :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:25
Categories : Fruits Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 apples -- medium size
3 tablespoons lemon juice
Applejack -- * see note
2 tablespoons 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.

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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.
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Applesauce Prune Cake

Recipe By :Jo Anne Merrill


Serving Size : 16 Preparation Time :1:15
Categories : Cakes Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup margarine
1 cup sugar
1 egg
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon allspice
1 cup chopped dried prunes
1/2 cup chopped nuts
1 cup applesauce
2 tablespoons 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.

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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

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Apricot Bites

Recipe By :Jo Anne Merrill


Serving Size : 16 Preparation Time :1:20
Categories : Cookies Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup dried apricots
1 cup water
1/2 cup margarine
1/4 cup sugar
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup packed brown sugar
2 large eggs
1 teaspoon 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"

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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

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Apricot Chicken Bake

Recipe By :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:00
Categories : Healthwise Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 chicken breast halves
1 cup apricot nectar
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/3 cup apricot preserves
3 tablespoons 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.

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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

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Apricot Nectar Ice

Recipe By :Jo Anne Merrill


Serving Size : 6 Preparation Time :4:30
Categories : Frozen Dishes Healthwise

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 teaspoons gelatin
1 cup sugar
2 cups apricot nectar
2 tablespoons orange juice
2 teaspoons 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"

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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 :Jo Anne Merrill
Serving Size : 72 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup seedless raisins
1 cup minced dried apricots
3/4 cup shortening
1/4 cup margarine
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:35
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped pecan halves
1/2 cup margarine -- melted
1/2 cup dried apricots
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups biscuit mix
2/3 cup 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. Bake until a wooden pick inserted in
center of a muffin comes out clean, about 15 minutes. Do not push pick all
the way to bottom. Remove from oven and invert muffin pan on a serving
plate. DO NOT remove pan; let stand 10 minutes so pecans and margarine
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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:15
Categories : Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons vegetable oil
3 garlic cloves -- chopped
2 onions -- chopped
1 green bell pepper -- chopped
3 pounds beef *
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes -- peeled and chopped
2 jalape�o peppers -- optional
1 can 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:15
Categories : Grill/Camping Recipies Healthwise
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 fish steaks
1/4 cup lime juice
2 tablespoons vegetable oil
1 teaspoon Dijon mustard
2 teaspoons fresh ginger root -- grated
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :3:00
Categories : Healthwise Holiday
Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup diced celery
1/2 cup chopped nuts
2 cups 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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :1:15
Categories : Desserts Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast
1 1/2 cups all-purpose flour
4 large eggs
1/4 cup sugar
1/8 teaspoon salt
1/2 cup margarine -- softened

SAUCE
1 cup sugar
1/2 cup rum
seedless raisins -- optional

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:55
Categories : Appetizers Meats
Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup rice
1 pound ground beef
1 tablespoon onions -- minced
2 tablespoons green bell peppers -- finely chopped
1/2 teaspoon salt
1/2 teaspoon celery salt
1 clove garlic
2 cups tomato juice
4 cloves
1/2 teaspoon oregano
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:20
Categories : Breads Sauces/Marinades
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1/2 teaspoon paprika
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 large egg
4 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Healthwise Recipes with Alcohol
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound flounder fillets -- *see note
1 tablespoon vegetable oil
1 cup onions -- sliced
3 cups sliced zucchini
1 cup sliced green peppers
3/4 cup chopped tomatoes
3 tablespoons dry sherry -- optional
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground basil
1/4 teaspoon black pepper -- freshly ground
Dash hot pepper sauce
1/4 cup 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:35
Categories : Desserts Fruits
Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 peaches
2 tablespoons butter or margarine
1 cup cookie crumbs
1/4 cup butter or margarine
2 tablespoons brown sugar
1 egg yolk
2 tablespoons rum
1/4 cup 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:40
Categories : Cheese Sauces/Marinades
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 zucchini -- 1/2 pound each
2 tablespoons margarine
2 scallions -- chopped
1/2 pound mushrooms -- chopped
1/2 cup chopped walnuts
1 cup soft bread crumbs
4 eggs
2 tablespoons fresh parsley -- minced
1 tablespoon chopped fresh basil
1/2 cup 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 :Jo Anne Merrill
Serving Size : 4 Preparation Time :0:25
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons margarine
2 large onions -- sliced thinly
6 tomatoes -- peeled, sliced
1 tablespoon fresh basil -- chopped fine
1/2 teaspoon hot pepper sauce
4 large eggs
Salt -- to taste
Black pepper -- to taste

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 :Jo Anne Merrill


Serving Size : 1 Preparation Time :0:12
Categories : Chocolate Fruits
Grill/Camping Recipies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 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 :Jo Anne Merrill


Serving Size : 30 Preparation Time :0:30
Categories : Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups peanut oil -- for frying
4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup margarine
1 cup bananas -- mashed
2 large eggs -- beaten

TOPPING
3/4 cup sugar
2 teaspoons ground cinnamon

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 :Jo Anne Merrill


Serving Size : 72 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sugar
2/3 cup butter -- or shortening
2 eggs
3/4 cup mashed bananas
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 1/2 cups rolled oats -- * see note
2 cups flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup nuts -- ** see note

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:20
Categories : Breads for Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup margarine -- softened *
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
3 tablespoons sour cream
1/2 cup mashed bananas (2 bananas)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 apples -- chopped
1/2 cup chopped black walnuts

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (9 inch) pie crust -- baked
3 bananas
1 cup sour cream
1 cup milk
Instant vanilla pudding mix -- family size
1 tablespoon margarine -- melted
2 tablespoons orange marmalade -- melted

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 :Jo Anne Merrill


Serving Size : 2 Preparation Time :0:05
Categories : Beverages Fruits
Healthwise

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cold milk
8 ounces strawberry yogurt
2 bananas
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :2:00
Categories : Pork Sandwiches
Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pork shoulder roast *
1 teaspoon celery seed
1/3 cup cider vinegar
1/2 cup ketchup
1/2 teaspoon chili powder
1/2 teaspoon ground nutmeg
1 teaspoon brown sugar
1/8 teaspoon ground cinnamon
1 bay leaf -- crumbled
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 Dash hot pepper sauce -- or to taste
1 cup 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:40
Categories : Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup water
1/2 cup margarine -- solid
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:50
Categories : Breakfast Brunch
Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
2/3 cup milk
1 tablespoon margarine -- melted
1/2 cup all-purpose flour
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Fruits Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
1/2 cup shortening -- solid
1/3 cup 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:30
Categories : Healthwise Soups
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups beef broth -- *see note
2 cups water
1 cup tomato juice
2 potatoes -- medium size
3 carrots -- diced
1 small onion -- diced
2 celery stalks -- diced
1/4 cup diced green peppers
1/2 cup chopped green beans
1/2 cup lima beans
1/2 cup corn
4 tablespoons margarine -- solid
1/4 teaspoon black pepper
1/2 teaspoon 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 :Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef stew meat -- cut in 1-inch cubes
2 onions
2 potatoes
3 carrots
3 celery stalks
1/4 head cabbage
3 tablespoons margarine
1 1/2 teaspoons salt
1/2 teaspoon black pepper

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Cheese Meats
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tomatoes
1/2 pound ground beef -- * see note
1/2 cup chopped onions
1/2 cup diced green peppers
1/4 cup dark corn syrup
1 tablespoon Worcestershire sauce
1 teaspoon basil -- or 2 teaspoon fresh
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup bread stuffing cubes, seasoned
1/4 cup grated Parmesan cheese
3/4 cup 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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :1:00
Categories : Misc

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 can beer
1 1/4 cups all-purpose flour
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon baking powder

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 :Jo Anne Merrill


Serving Size : 18 Preparation Time :0:30
Categories : Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups shredded apples -- peeled
1 1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrots
1 cup chopped black walnuts
2 1/2 cups all-purpose flour
1 tablespoon double-acting baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs -- beaten
1/2 cup vegetable oil

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Quick and Easy Meals Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 poundlean ground beef
1 teaspoon chili powder
1/2 teaspoon salt -- or seasoned salt
2 California avocados -- sliced
1 French bread loaf -- or long loaf
Garlic salt -- to taste
1 (8-ounce) can refried beans
Shredded lettuce
1 tomato -- sliced
2 green onions -- sliced
1/2 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :12:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup navy beans
2 celery stalks
2 carrots
1/2 onion
2 ham hocks
Salt
1/8 teaspoon black pepper
3 tablespoons margarine
3 tablespoons all-purpose flour

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :5:00
Categories : Ethinic Healthwise
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups black beans
4 cups water
1 onion -- halved
3 bay leaves
6 garlic cloves -- whole
2 cups rice
1/3 teaspoon saffron

GARNISH
6 tomatoes -- seeded and chopped
2 cups onions -- chopped
6 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 tablespoons fresh basil -- or parsley
Black pepper

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:55
Categories : Fruits Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup margarine
1/2 cup sugar
1 egg -- beaten
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
2 cups blackberries -- sweetened

CRUMB TOPPING
1/2 cup sugar
1/4 cup margarine
1/3 cup flour
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:50
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 batch pie dough -- enough for two-crust pie
4 cups blueberries
4 teaspoons lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon lemon peel -- grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons margarine

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:25
Categories : Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup vegetable shortening -- solid
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
2 tablespoons sugar
1 orange -- juice and rind
1/2 cup milk
1/2 cup orange juice
1 cup blueberries

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:30
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter -- * see note
2 cups packed brown sugar
2 cups milk
3 eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/3 teaspoons vanilla extract
1 (9-inch) pie crust -- baked
3 tablespoons sugar

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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :0:00
Categories : Fruits Recipes with Alcohol

Amount 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:35
Categories : Holiday Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup butter -- softened
1 1/3 cups packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup orange juice
2 tablespoons brandy
1 cup candied fruit
1/2 cup chopped dates
1/4 cup dried apricots -- chopped

GLAZE
1/3 cup sugar
1/3 cup orange juice
2 tablespoons brandy

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Breakfast Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 sausage links
2 cups pancake mix
2 cups milk
1 egg
2 tablespoons margarine -- melted
2 apples -- grated
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:10
Categories : Healthwise Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large tomatoes
2 tablespoons bread crumbs
2 tablespoons horseradish
1 tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon paprika
2 teaspoons fresh parsley
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :2:45
Categories : Healthwise Rice Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups long-grain brown rice
3 cups water
1 onion -- chopped
2 tablespoons corn oil
1 tablespoon ground cumin
Black pepper -- to taste
1 tablespoon fresh parsley -- minced
1/4 cup 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :1:00
Categories : Brunch Poultry
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 chickens -- cooked * see note
4 cups cooked rice
3 cans chow mein noodles -- large cans
5 cups gravy -- ** see note
3 cups diced celery
10 green onions -- sliced
16 ounces pineapple chunks in juice -- drained
2 cups shredded Cheddar cheese
1 cup toasted almonds -- slivered
1 1/2 cups toasted coconut
1 cup 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :2:00
Categories : Cheese Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds flank steak -- * see note
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
2 cups hot water
3 yellow onions
1 large bell pepper
1 jalape�o pepper -- chopped
2 tomatoes -- peeled and chopped
10 large eggs
2 cups Cheddar cheese -- shredded
8 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 :Jo Anne Merrill


Serving Size : 50 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
COOKIES
1 cup margarine
1 1/3 cups sugar
1/3 cup milk
1/3 cup dark corn syrup
1 1/3 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

FILLING
1 tablespoon all-purpose flour
1/4 cup sugar
2/3 cup milk
2 egg yolks
1/2 cup margarine

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :5:00
Categories : Breads With Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast
3 cups bread flour -- * see note
1 teaspoon double-acting baking powder
1 tablespoon sugar
1 cup buttermilk
1/4 cup warm water
1 cup shredded Cheddar cheese -- ** see note

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:40
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon nutmeg
1/2 cup margarine -- melted
1 cup buttermilk
3 large eggs
1 lemon
1 (9-inch) pie crust -- unbaked

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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :0:10
Categories : Cakes Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter -- * see note
1/4 cup packed brown sugar
2 tablespoons whole milk
1 cup confectioner's sugar
1 teaspoon rum -- ** see note
1 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:30
Categories : Casseroles Meats
Quick and Easy Meals Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork sausage
1 pound ground beef
1 onion -- chopped
28 ounces chopped tomatoes
6 ounces tomato paste
2 tablespoons vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
10 cups 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 :Jo Anne Merrill


Serving Size : 36 Preparation Time :0:35
Categories : Brunch Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 eggs
1 teaspoon Tabasco sauce
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1/3 cup minced green bell peppers
2 tablespoons sliced black olives
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head romaine lettuce -- small head
1 head leaf lettuce -- small head
1 cup jicama -- cut in 2-inch strips
2 cups bean sprouts -- cooked
1/4 cup cider vinegar
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber -- diced
1 red pepper
1 avocado -- cubed
1 hard-boiled egg
1 teaspoon sesame oil -- optional

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:00
Categories : Brunch Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cooked chopped chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 avocado -- diced
1/2 cup chopped olives
1 tomatillo -- chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon chopped onions
Black pepper
2 tablespoons mayonnaise
1 teaspoon minced green chiles
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:20
Categories : Healthwise Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups chopped tomatoes -- peeled
1 celery stalk
1 onion -- diced
1 diced green pepper
1 1/2 teaspoons salt
1 tablespoon cider vinegar
1 tablespoon sugar
1 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup raisins
1/2 cup milk
2 cups water
1 cup packed brown sugar
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:55
Categories : Grill/Camping Recipies Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 baking potatoes
1 onion -- chopped
4 ounces green chiles
4 ounces black olives -- chopped
1/4 teaspoon garlic powder
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:35
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons margarine
1/4 cup chopped onions
4 cups cherry tomatoes
1/2 cup packed brown sugar
OR
1/2 cup honey
3/4 teaspoon salt
1 1/2 cups bread crumbs -- buttered

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 orange -- *see note
1 cup water
1 cup sugar
2 tablespoons candied ginger root
2 cups sweet potatoes -- mashed
1/4 cup whipping cream
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon cream of tartar
3 egg yolks
1 (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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :0:20
Categories : Canning Recipies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1-pint canning jars
2 quarts cucumbers -- sliced
1 1/2 cups sugar
1 cup cider vinegar
2 tablespoons salt
1 tablespoon mustard seed
1 1/2 teaspoons celery seed
1/8 teaspoon red pepper flakes

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:45
Categories : Canning Recipies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1-quart canning jars
6 pounds peaches
8 cups sugar
2 3/4 cups cider vinegar
4 cinnamon sticks
4 teaspoons whole cloves -- * see note

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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :1:45
Categories : Healthwise Poultry
Soups

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds chicken -- *see note
3 tablespoons margarine
1 1/2 cups chopped onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 teaspoon curry powder
1 tart apple -- chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cans chicken broth -- condensed
10 ounces frozen corn
10 ounces frozen lima beans
1 1/2 cups pasta shells -- cooked
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Desserts Ethinic

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup water
2 1/2 cups bread cubes -- * see note
3/4 cup raisins -- ** see note
3/4 cup chopped black walnuts
1/2 cup diced Cheddar cheese
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 32 Preparation Time :0:30
Categories : Candies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound caramel candy -- (vanilla)
3 tablespoons hot water
3/4 cup finely chopped pecans
1/2 pound marshmallows -- (approximately 32)

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:25
Categories : Fruits Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons butter
6 bananas
1/2 lemon -- juice only
1/2 cup honey
1 1/2 tablespoons 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 :Jo Anne Merrill


Serving Size : 72 Preparation Time :0:45
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
1 1/2 cups sugar
1 large egg
1/2 cup sour cream
2 teaspoons lemon extract
2 tablespoons lemon peel -- grated
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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:15
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound carrots
1 tablespoon butter
1/2 teaspoon fresh ginger root -- grated
1/2 teaspoon lemon juice
1 teaspoon fresh tarragon -- chopped

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:45
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup powdered sugar
1/4 teaspoon salt
1 cup flour
1/2 cup margarine
1 cup sugar
1/2 teaspoon baking powder
2 eggs
4 tablespoons lemon juice
Lemon rind -- grated
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:30
Categories : Fruits Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups watermelon balls
2 cups honeydew melon balls
2 cups cantaloupe balls
2 cups pineapple chunks in juice -- drained
1 cup strawberries
1 cup grapes
1 cup 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 :Jo Anne Merrill
Serving Size : 2 Preparation Time :2:00
Categories : Breads With Yeast Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast
1/4 cup warm water
2 tablespoons margarine
1 tablespoon sugar
1 1/2 teaspoons salt
3/4 cup milk -- scalded
3 cups all-purpose flour
2 tablespoons chopped onions
1/4 cup margarine -- melted
1/2 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/4 teaspoon garlic salt
1/2 teaspoon basil
1 cup 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 :Jo Anne Merrill


Serving Size : 2 Preparation Time :0:09
Categories : Brunch Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large eggs -- separated
1/3 cup mayonnaise
2 tablespoons margarine
1/2 cup 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 :Jo Anne Merrill
Serving Size : 6 Preparation Time :1:30
Categories : Brunch Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup water
2 tablespoons margarine
1/4 teaspoon salt
1/2 cup all-purpose flour
1 tablespoon cornstarch
1 cup shredded Cheddar cheese
2 large 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 :Jo Anne Merrill


Serving Size : 48 Preparation Time :1:30
Categories : Appetizers Cheese
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs -- *see note
6 tablespoons whole-grain wheat flour
1 1/2 cups Cheddar cheese -- shredded
10 ounces frozen spinach -- thawed, drained
2 cups cottage cheese
1 pinch ground nutmeg
Dash black pepper -- fresh ground
Dash cayenne pepper
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:45
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup finely chopped dried apricots
1/2 cup golden seedless raisins
1/3 cup water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup chopped black walnuts
1/2 cup crushed pineapple
2 large eggs
1 tablespoon lemon juice
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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Pasta Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds chicken -- cut up
2 tablespoons corn oil
1 large onion -- chopped
1 garlic clove -- minced
1/4 cup dry white wine
1 cup apple juice
1 tablespoon fresh ginger root -- finely chopped
1 cup plain yogurt
1 tablespoon cornstarch
2 apples -- cored, chopped
Black pepper -- to taste
8 ounces 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:25
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cooked chicken -- chopped
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash cayenne pepper
1 teaspoon lemon juice
1 teaspoon grated onions
1 teaspoon fresh parsley -- minced
White sauce -- * see note
Black pepper

BREADING
1 large egg
1 cup bread crumbs
Vegetable oil -- for frying

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Healthwise Poultry
Quick and Easy Meals

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound mushrooms
1/2 pound spinach
4 tablespoons corn oil
1/2 cup chopped onions
1 garlic clove -- crushed
1/2 teaspoon oregano
4 chicken breasts
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:00
Categories : Poultry Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
DRESSING
3/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives
1 teaspoon fresh basil
2 tablespoons chopped black olives
1/4 teaspoon black pepper
Salt -- to taste

SALAD
3 cups chicken, light meat -- cubed
1 pint cherry tomatoes
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 into bite-sized pieces and place
on individual serving plates. Mix cubed cooked chicken with chilled
dressing; divide evenly on the lettuce. Cut cherry tomatoes in half and
place around edges of salad. Serve with crisp croutons sprinkled on salad
if desired.

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:00
Categories : Poultry Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup rice
1 onion -- minced
1/2 cup chopped green peppers
1/2 cup chopped celery
1/2 teaspoon salt
1 1/2 cups water
2 chicken breasts
10 ounces cream of mushroom soup
1/2 cup milk
1 (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 :Jo Anne Merrill


Serving Size : 20 Preparation Time :1:15
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup chopped bean sprouts
1/2 cup chopped Chinese water chestnuts
1 tablespoon grated fresh ginger root
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note

SWEET AND SOUR SAUCE


1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:00
Categories : Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package taco seasoning mix
16 ounces tomatoes
7 ounces canned green chiles
1/4 pound Monterey Jack cheese -- *see note
Salt -- optional
1/4 cup flour
2 eggs
1/4 teaspoon cream of tartar
1 cup Canola oil

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:45
Categories : Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 small potatoes, or 2 large baking potatoes
2 tablespoons vegetable oil
1 pound ground beef
1/2 pound Anaheim chili peppers
1/2 cup minced yellow onions
4 eggs
1/2 teaspoon salt
Black pepper -- to taste
Garlic salt -- to taste

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:10
Categories : Healthwise Soups
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cucumber -- peeled and sliced
1 tomato -- peeled, seeded
3 tablespoons chopped Vidalia onions
2 tablespoons chopped mint
1 cup lowfat yogurt
1/2 teaspoon ground cumin
6 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 :Jo Anne Merrill


Serving Size : 36 Preparation Time :2:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup margarine
1 large egg
3 tablespoons water
1 teaspoon almond extract
36 blanched almonds
1 egg yolk

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 :Jo Anne Merrill
Serving Size : 4 Preparation Time :0:40
Categories : Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 heads Boston lettuce
6 dried Chinese mushrooms -- 6-8 mushrooms
8 ounces canned water chestnuts
1/2 cup bamboo shoots
1 pound ground pork
1 egg
1 1/2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons dry sherry
3/4 cup chicken broth
1/2 teaspoon salt -- to taste
1/4 cup corn oil
1 cup minced celery

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 :Glenda Baldwin


Serving Size : 16 Preparation Time :8:00
Categories : Cakes Chocolate
Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CAKE
1/2 cup all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons water
1 teaspoon vanilla extract
2 bananas

CREAM FILLING
3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups milk
2 large eggs
2 tablespoons margarine -- solid
1 teaspoon vanilla extract
Powdered sugar -- optional
Whipped cream -- optional

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:30
Categories : Chocolate Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 ounces semisweet chocolate
2 baking chocolate squares
1/3 cup margarine
3/4 cup sour cream
2/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 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 :Jo Anne Merrill


Serving Size : 36 Preparation Time :0:20
Categories : Candies Chocolate

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces semisweet chocolate
1/3 cup evaporated milk
1 cup powdered sugar
1/2 cup chopped black walnuts -- *see note
1 1/4 cups 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:40
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups milk
1 cup sugar
1 cup soft bread crumbs
1 1/2 ounces baking chocolate
2 tablespoons margarine
2 large eggs
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup 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 :Jo Anne Merrill


Serving Size : 19 Preparation Time :0:05
Categories : Beverages Frozen Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CHOCOLATE SYRUP
2 cups sugar
2 cups boiling water
1/8 teaspoon salt
6 ounces unsweetened chocolate
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 50 Preparation Time :0:35
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
3/4 cup margarine
1/3 cup confectioner's sugar
2/3 cup semisweet chocolate chips
2 tablespoons margarine
1/2 cup sugar
1/2 cup corn syrup
2 eggs
1/4 cup chopped pecans
1 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:00
Categories : Chocolate Desserts
Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 eggs -- beaten
1 cup light corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :6:00
Categories : Breads for Dessert Breads With Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1 package yeast
1 cup milk
2 tablespoons butter -- cut in pieces
4 cups bread flour
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 teaspoons instant coffee powder -- not granular
2 large eggs
1 teaspoon vanilla extract
1 cup chopped black walnuts
1/2 cup raisins, seedless

SERVE WITH
1/2 cup honey
1/2 cup 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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:40
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 (3 5/8-ounce) packages butterscotch pudding mix
1/3 cup light cream
1/4 teaspoon vanilla extract
3/4 cup 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 :Jo Anne Merrill


Serving Size : 60 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 cups margarine
1/2 cup sugar
1 cup packed brown sugar
1 chocolate pudding mix
3 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups chocolate chips
1 1/2 cups chopped nuts

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 :Jo Anne Merrill


Serving Size : 20 Preparation Time :0:45
Categories : Candies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups chow mein noodles -- 3-ounce can
1 cup nuts -- coarsely chopped
1/3 cup honey
1/4 cup sugar
2 tablespoons margarine
1/2 teaspoon vanilla extract
1/8 teaspoon salt
6 ounces butterscotch morsels

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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :0:40
Categories : Candies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups sugar
1 cup light cream
1/4 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup marshmallows -- miniature
1 teaspoon vanilla extract
1/2 cup pecan halves
1/3 cup candied cherries -- chopped
1/3 cup green candied cherries -- chopped

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 :Jo Anne Merrill


Serving Size : 20 Preparation Time :0:30
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground mace
1/3 cup vegetable shortening -- soft
1 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1/4 cup evaporated milk
1 cup gumdrops -- no licorice
1/2 cup 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 :Jo Anne Merrill


Serving Size : 20 Preparation Time :0:55
Categories : Breads for Dessert Cookies
Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup margarine
1 cup hazelnuts or pecans
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 plantains -- peeled, * see note
Lemon juice
4 eggs
1/4 cup flour
1/2 teaspoon salt
Oil -- ** see note

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 (fat, red-skinned cooking bananas) are not


available, use large, green-tipped bananas. DO NOT use overripe
bananas.
** For frying, use part olive oil, part Canola oil.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Cinnamon Sauce

Recipe By :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:15
Categories : Desserts Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup packed dark brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter or margarine
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:40
Categories : Holiday Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 cups popcorn, air-popped -- * see note
1/3 cup honey
1 cup peanuts, oil-roasted
1 teaspoon orange zest
1/2 teaspoon ground cinnamon -- ** see note
4 tablespoons 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 :Jo Anne Merrill


Serving Size : 40 Preparation Time :12:00
Categories : Breads With Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast -- * see note
2/3 cup milk -- scalded
1/2 cup shortening
1 cup mashed potatoes -- ** see note
1/4 cup sugar
2 teaspoons salt -- *** see note
3 large eggs
8 cups all-purpose flour
3 tablespoons margarine -- melted

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 :Jo Anne Merrill


Serving Size : 60 Preparation Time :0:25
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup oats -- not instant
3 1/2 ounces dried coconut
3/4 cup vegetable shortening
3/4 cup sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:45
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg whites
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 cups dried coconut -- packed
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 44 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups sugar
1/2 cup margarine -- not diet
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
3 1/2 cups rolled oats -- quick-cooking
1/2 cup minced dried apricots
1 cup shredded dried coconut
1/2 cup chopped nuts

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 :Jo Anne Merrill


Serving Size : 36 Preparation Time :0:40
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup margarine -- not diet
3/4 cup sugar
1 1/4 cups all-purpose flour
1 1/4 pounds crushed pineapple
1 large egg
1 tablespoon margarine
1/2 teaspoon vanilla extract
3 1/2 ounces dried coconut

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:50
Categories : Pies Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup light corn syrup
3 eggs
1 teaspoon vanilla extract
3/4 cup pecan halves
1 (9-inch) pie crust

TOPPING
1/2 cup heavy whipping cream
2 tablespoons coffee liqueur

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:40
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine -- solid
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup brewed coffee -- strong
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup black walnuts -- chopped
3/4 cup dried coconut
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :0:10
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups corn -- * see note
1/2 red bell pepper -- seeded and chopped
1/2 green bell pepper -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:15
Categories : Salad Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup sugar
1 tablespoon flour
1/2 teaspoon dry mustard
1/2 teaspoon salt -- or less
1/8 teaspoon black pepper
1/4 cup cider vinegar
4 egg yolks -- slightly beaten
2 tablespoons margarine

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 :Jo Anne Merrill


Serving Size : 48 Preparation Time :0:30
Categories : Chocolate Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package cake mix -- *see note
2 eggs
1/2 cup vegetable oil

CHOICE OF THE FOLLOWING


6 ounces chocolate chips -- miniature
6 ounces butterscotch chips
6 ounces peanut butter chips
1/2 cup shredded coconut
1/2 cup raisins
1 apple -- grated
1 cup chopped nuts
1/2 cup finely chopped dried apricots

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
SANDWICHES
4 ears corn
1 1/2 cups shredded red cabbage
1 green bell pepper -- chopped
1 tomato -- chopped
6 bacon slices -- cooked
6 pitas
1 1/2 cups shredded Cheddar cheese

SALSA
1 cup sour cream
3 tablespoons lime juice
2 tablespoons chopped onions
1 garlic clove -- minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:40
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cottage cheese
3 large eggs
1/2 cup sugar
1/2 cup cream
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon lemon peel -- grated
1 tablespoon lemon juice
1 cup seedless raisins -- optional
1 (9-inch) pie crust

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:15
Categories : Casseroles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken
5 tablespoons all-purpose flour
1/2 cup margarine
1 cup chopped onions
1 cup celery
1/4 cup diced green bell peppers
1/2 teaspoon salt
Black pepper
2 cups chicken broth

TOPPING
1 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon black pepper
1 tablespoon vegetable shortening
3 large eggs -- beaten
3/4 cup milk
1/4 cup chopped black olives
1/2 cup shredded Cheddar cheese

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :6:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cookie crumbs -- * see note
2 tablespoons margarine -- melted
1 cup sugar -- ** see note
Dash salt
12 ounces cream cheese
1/2 cup lemon juice
2 large eggs
1 cup sour cream
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :1:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 yellow cake mix
8 ounces cream cheese
4 eggs
3 ounces lemon gelatin powder
3/4 cup milk
1/2 teaspoon lemon extract
2 tablespoons 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 :Jo Anne Merrill (9th grade cooking class recipe)


Serving Size : 4 Preparation Time :1:15
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup rice
2 cups milk
2 egg yolks -- well beaten
3 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg whites
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:10
Categories : Salad Dressings Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 avocado
1 tablespoon lemon juice
1/2 cup mayonnaise
1/4 cup vegetable oil
1 garlic clove
1/4 teaspoon Tabasco sauce
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:45
Categories : Desserts Ethinic
Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup rice
1 1/8 teaspoons active dry yeast
3 eggs -- beaten
1/2 cup sugar
3 tablespoons flour
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Casseroles Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons margarine
1/2 pound mushrooms -- sliced
1 cup diced celery
1/2 cup diced yellow onions
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
16 ounces salmon, canned
1 cup sour cream
1 tablespoon chopped pimientos
1 tablespoon chopped fresh parsley
12 Basic Cr�pe Recipe -- * see note
1 cup 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:50
Categories : Breakfast Brunch
Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
2/3 cup milk
1 tablespoon margarine -- melted
1/2 cup all-purpose flour
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :8:00
Categories : Crockpot Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds round steak -- lean
2 green peppers -- sliced thin
2 tablespoons minced dried onions
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove -- minced
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 20 Preparation Time :0:30
Categories : Beverages Chocolate
Crockpot

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups sugar
1 1/4 cups cocoa powder
1 1/4 teaspoons salt
3/4 cup hot water
1 gallon milk
1 teaspoon vanilla extract
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :3:00
Categories : Crockpot Desserts
Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 gallon milk -- * see note
1 cup rice
1 cup sugar
3 tablespoons margarine -- solid
1/4 teaspoon salt -- optional
1 teaspoon vanilla extract
1/2 cup minced dried apricots
OR
1/2 cup minced dried peaches
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :4:00
Categories : Beverages Crockpot
Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cinnamon sticks -- broken
1 teaspoon allspice -- whole
1 teaspoon whole cloves
7 cups apple juice
1/3 cup packed brown sugar
Margarine or butter
1 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:30
Categories : Appetizers Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces pineapple chunks in juice
16 ounces cream cheese -- softened
8 ounces canned waterchestnuts -- chopped
3 tablespoons chives
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup chopped pecans
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:20
Categories : Chocolate Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup rolled oats -- not instant

TOPPING
3 semisweet chocolate squares
1 tablespoon margarine
1/2 cup chopped nuts

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :12:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cabbage head -- shredded
1 cup julienned green peppers
2 carrots -- shredded
1 Bermuda onion -- minced
1 cup jicama
1 cup sugar

DRESSING
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon minced cilantro
1 teaspoon fresh parsley
1/4 teaspoon ground basil
3/4 cup vegetable oil
1 cup cider vinegar

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups lowfat yogurt
6 tablespoons chopped scallions
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard
3 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :1:00
Categories : Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup chopped dates
1/4 cup water
1/4 cup sugar
1 Dash salt
3/4 cup chopped almonds
1 8-ounce tube Crescent Dinner Rolls*
1 egg yolk
1 teaspoon water
2 teaspoons sesame seeds

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dates
1 cup crushed pineapple
1/4 cup milk
2 cups water
1 cup packed brown sugar
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:35
Categories : Chocolate Ethinic
Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 cups sugar
3 tablespoons cocoa
1 1/2 cups milk
4 egg yolks
4 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 stick margarine

MERINGUE
4 egg whites
8 tablespoons sugar
4 tablespoons cornstarch
1 pinch cream of tartar
1/2 teaspoon vanilla -- optional

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :2:30
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (9-inch) pie crust -- extra deep
8 ounces cream cheese
1 tablespoon grated orange peel
1/2 cup light corn syrup
1 cup milk
3 3/4 ounces vanilla pudding mix
1 cup toasted coconut
1 orange
1/4 cup grapes -- halved
1 kiwi fruit -- peeled, sliced
10 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Casseroles Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 ounces crab meat -- canned
2 hard-boiled eggs
3 tablespoons margarine -- melted
2 eggs -- separated
1/4 teaspoon salt
1/8 teaspoon mustard
2 tablespoons vinegar
Dash 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 : 16 Preparation Time :0:45
Categories : Jellies and Jams

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 green bell pepper
5 jalape�o peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :2:00
Categories : Breads With Yeast Healthwise

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cottage cheese
2 tablespoons sugar
1 tablespoon onion flakes
1 tablespoon fresh dill weed -- * see note
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 package yeast -- not instant
2 1/2 cups bread flour
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:20
Categories : Grill/Camping Recipies Meats
Quick and Easy Meals Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup sour cream
3 green onions -- chopped, with tops
3 tablespoons bread crumbs
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon pepper
1 pound lean ground beef
4 hamburger buns
Shredded lettuce
1 tomato -- 4 slices/hamburger
1 yellow onion -- 4 slices/hamburger
2 teaspoons mustard
1 tablespoon mayonnaise
1 tablespoon 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 : 0 Preparation Time :4:20
Categories : Fruits Healthwise

Amount 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 :Jo Anne Merrill


Serving Size : 32 Preparation Time :0:45
Categories : Candies Ethinic

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups sugar
1/4 cup water
1 cup evaporated milk -- undiluted
Dash salt
2 teaspoons grated orange peel
1 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:10
Categories : Frozen Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart milk
1 quart half and half
1 instant pudding mix -- any flavor
1 can sweetened condensed milk -- NOT evaporated
2 cups mixed fruit -- * see note

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons margarine
4 tablespoons olive oil
1 whole chicken
1 quart tomatoes
2 garlic cloves -- minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 cup dry white wine
Salt -- to taste
Black pepper -- to taste

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 :Jo Anne Merrill
Serving Size : 8 Preparation Time :0:50
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 1/2 ounces crushed pineapple
1/3 cup margarine -- 3/4 stick
1 1/2 cups sugar -- * see note
3 large eggs
1 teaspoon vanilla extract
1 (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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:25
Categories : Soups

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 leeks -- white part only
1 onion
3 potatoes
2 tablespoons margarine
3 cups chicken broth
2 cups half and half
White pepper -- to taste
Salt -- to taste

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:10
Categories : Poultry Sauces/Marinades
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
1 garlic clove -- minced
1 egg white -- hard-cooked
1/4 teaspoon dry mustard
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 cup olive oil
4 sun-dried tomatoes -- drained and chopped
4 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :0:55
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
7 large eggs
1/4 tablespoon cream of tartar
1/2 cup light corn syrup
1/2 cup light molasses
1 teaspoon vanilla extract
Black walnuts -- halved

CREAM FROSTING
1 egg white
1 cup heavy cream
3/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup chopped black walnuts

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:15
Categories : Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head curly endive
1 radicchio
1 head Belgian endive
3 tablespoons sesame seeds
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons white wine vinegar
4 tablespoons honey
1 tablespoon soy sauce
Salt -- to taste
Black pepper
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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 eggs
3/4 cup sugar
4 tablespoons butter
2 cups milk
1/2 cup buttermilk baking mix
1 cup pecans
1 tablespoon vanilla extract

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :4:00
Categories : Casseroles Ethinic
Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound black beans
6 cups water
1 pound ham cubes -- 3/4 inch cubes
1 pound pork loin -- 3/4 inch cubes
3/4 pound Italian sausage links -- cut in 1" pieces
1 pint cherry tomatoes
1 onion -- chopped
1 teaspoon red pepper flakes
6 garlic cloves -- minced
1/8 teaspoon 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 :Jo Anne Merrill
Serving Size : 4 Preparation Time :0:30
Categories : Appetizers Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces jalape�o peppers, canned
1 cup buttermilk baking mix
6 ounces shredded Mozzarella cheese
1 pound sausage
6 ounces 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:20
Categories : Healthwise Quick and Easy Meals
Recipes with Alcohol Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head romaine lettuce
1 1/2 pounds fish fillets -- * see note
1 cup fresh parsley or chervil -- finely chopped
1 cup chopped onions
1 carrot -- grated
1/2 cup 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:40
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 peaches -- halved, cooked
4 teaspoons brown sugar
4 sugar cubes -- * see note
Lemon extract
OR
Rum -- ** see note

CUSTARD SAUCE
4 egg yolks
1/4 cup sugar
1/4 teaspoon salt
1 1/2 cups milk -- scald
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:25
Categories : Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup butter or margarine
1/2 cup all-purpose flour
2 large eggs
Oil

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :2:00
Categories : Breads With Yeast Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast -- not instant
1 teaspoon sugar
1 1/4 cups warm water
2 3/4 cups bread flour
6 tablespoons olive oil
1/2 teaspoon salt
4 tablespoons grated Parmesan cheese
1/2 teaspoon dried rosemary -- crushed
1 tablespoon cornmeal
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:20
Categories : Grill/Camping Recipies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fish fillets
2 tablespoons margarine -- not diet
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon fresh dill weed
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced

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 :Jo Anne Merrill


Serving Size : 80 Preparation Time :0:25
Categories : Jellies and Jams

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 orange
3 cups pear halves
1 cup crushed pineapple
1/2 cup chopped maraschino cherries
1 box powdered pectin
3 1/2 cups sugar

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 :Jo Anne Merrill


Serving Size : 48 Preparation Time :1:40
Categories : Healthwise Jellies and Jams

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds apples -- quartered
2 cups apple cider
3 cups sugar
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :2:30
Categories : Breads With Yeast Healthwise

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour
2 1/2 cups rye flour
1/4 cup brown sugar
2 packages yeast
2 teaspoons salt
1 packet onion soup mix
1 1/4 cups water
1 cup milk
2 tablespoons margarine
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:05
Categories : Beverages Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pint strawberries
2 tablespoons orange liqueur -- * see note
1/2 cup honey
3/4 cup 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :0:45
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
1 cup cake flour -- sifted
1/4 cup powdered sugar
4 tablespoons cream cheese
3 tablespoons vegetable oil

FILLING
3 egg whites
3/4 cup sugar
1 1/2 tablespoons grated lemon zest
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fresh lemon juice
Powdered sugar

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :2:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups mixed vegetables -- * see note
2/3 cup olive oil
1/3 cup white wine
1/4 cup white wine vinegar
1/2 cup chopped onions
3 garlic cloves -- minced
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
Black pepper -- to taste
1 cup 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Soups

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons margarine -- not diet
1 onion -- finely chopped
1 pound chopped mushrooms
3 tablespoons all-purpose flour
4 cups beef stock -- and/or chicken
White pepper -- to taste
Dash ground nutmeg
1 1/2 cups heavy cream
2 tablespoons parsley

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:50
Categories : Fruits Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons all-purpose flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon orange peel -- * see note
3 cups peach slices

TOPPING
2 tablespoons margarine -- not diet
1/3 cup rolled oats -- not instant
1/2 cup brown sugar -- packed
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 (9-inch) pie crust

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:30
Categories : Fruits Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (9-inch) pie crust -- baked
3 pints strawberries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:25
Categories : Fruits Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups diced rhubarb
1 pint strawberries
1 1/4 cups sugar
3 tablespoons tapioca -- quick-cooking
1/4 teaspoon salt
3 tablespoons margarine
1 batch 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:25
Categories : Sauces/Marinades Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup olive oil
1 1/2 pounds fish fillets
3/4 cup water
2 carrots -- thin sliced
2 small onions -- sliced
1 green pepper -- cut in rings
1 garlic clove -- minced
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup cider vinegar
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:20
Categories : Brunch Rice Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cooked rice
4 green onions -- chopped with tops
2 tablespoons bell peppers
2 tablespoons peanut oil
1 cup sliced mushrooms
2 tablespoons low sodium soy sauce
5 ounces water chestnuts, canned -- * see note
1 cup pork -- cooked and cubed
3 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :10:00
Categories : Healthwise Pork
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds black beans -- * see note
12 cups water
2 garlic cloves -- chopped
1 onion -- chopped
1 1/2 teaspoons cumin seed
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :3:00
Categories : Chocolate Frozen Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
2 ounces unsweetened chocolate
3/4 cup sugar
1 teaspoon gelatin
1 teaspoon vanilla extract
1 pint 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 : 8 Preparation Time :0:15
Categories : Frozen Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups milk
3/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups light cream -- *see note

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:20
Categories : Frozen Dishes Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup graham cracker crumbs
10 gingersnap cookies
2 1/2 tablespoons margarine -- melted
1/2 cup nonfat dry milk
1/2 cup orange juice
1 egg white
1 tablespoon lemon juice
1/4 cup sugar
8 ounces 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:30
Categories : Desserts Frozen Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large can evaporated milk
1 cup sugar
1/4 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :4:00
Categories : Frozen Dishes Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup blanched almonds
1 1/2 cups crushed pineapple -- drained
1/2 cup maraschino cherries -- drained
1/2 cup chopped dates
24 marshmallows
8 ounces cream cheese -- softened
1/4 cup mayonnaise
1 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:15
Categories : Fruits Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes
1/2 cup red grapes

DRESSING
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
Dash salt
Dash pepper
Dash 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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :0:40
Categories : Fruits Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons sugar -- * see note
2/3 cup milk
1 teaspoon salad oil
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:30
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups cooked long-grain brown rice -- not instant
1/4 cup sugar
2 egg whites -- beaten
1 teaspoon cinnamon
16 ounces light cream cheese
1/2 cup powdered sugar
1/2 cup light sour cream
2 teaspoons vanilla
1/2 cup 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 :Jo Anne Merrill


Serving Size : 100 Preparation Time :0:20
Categories : Holiday Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped dates
1 1/2 cups seedless raisins
1/2 cup dried apricots
1 cup chopped black walnuts
2 cups graham cracker crumbs
1/2 cup Southern Comfort
1/3 cup honey
1 teaspoon grated orange peel
Dash salt
1 cup 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 :Jo Anne Merrill


Serving Size : 2 Preparation Time :0:25
Categories : Sauces/Marinades Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
28 ounces plum tomatoes -- pur�ed
1/2 teaspoon ground thyme
1 teaspoon fresh basil -- minced
1 garlic clove -- minced
1 small onion
Black pepper -- to taste
4 teaspoons 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 :Jo Anne Merrill
Serving Size : 8 Preparation Time :0:45
Categories : Healthwise Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggplants
10 cloves garlic
1/2 cup all-purpose flour
1/2 cup buttermilk baking mix
1 teaspoon oregano
1/2 teaspoon black pepper
1 large 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :3:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cloves garlic
2 white bread slices
1 cucumber -- sliced
1/2 green bell pepper
1/2 cup water
1/4 cup olive oil
2 pounds tomatoes
1/4 cup chopped onions
1/4 cup chopped pimientos
1 teaspoon salt
Black pepper -- to taste
2 tablespoons wine vinegar
3 cups vegetable stock, condensed -- * see note
1/2 cup 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 :Jo Anne Merrill


Serving Size : 1 Preparation Time :0:05
Categories : Beverages Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 peach
1 tablespoon honey
1 cup 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :1:00
Categories : Chocolate Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (9-inch) pie crust
4 sweet chocolate squares -- chopped
1/4 cup margarine
1 teaspoon vanilla extract
3 eggs
1 can coconut-pecan frosting, ready-to-spread
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :2:00
Categories : Breads With Yeast Cheese
Ethinic

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast -- not instant
1/4 cup warm water
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3/4 cup margarine
6 egg yolks
1/2 cup evaporated milk
2 1/4 cups 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:25
Categories : Desserts Fruits
Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Gingersnap cookies -- crushed
1/2 cup pecan halves
1 tablespoon margarine
2 teaspoons rum
2 teaspoons orange juice
4 large D'anjou pears
4 scoops 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:35
Categories : Fruits Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons butter or margarine
6 apples -- *see note
3/4 cup packed brown sugar
1 lemon -- juice only
2 tablespoons applejack -- or Calvados
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

CREAM SAUCE
1 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon ground nutmeg

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:40
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken
1 lemon
2 tablespoons margarine
2 garlic cloves -- minced
Apple Ginger Mixed Chutney
1 apple -- optional
1 onion -- optional

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 :Jo Anne Merrill
Serving Size : 96 Preparation Time :0:45
Categories : Canning Recipies Fruits
Healthwise Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 cups diced tart apples
4 lemons -- chopped, with peel
2 onions -- chopped
5 garlic cloves -- chopped
1/2 cup ginger -- minced
3 cups cider vinegar
4 cups packed brown sugar
1 1/2 cups seedless raisins
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:15
Categories : Grill/Camping Recipies Sauces/Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups ketchup
3/4 cup powdered sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce -- * see note
6 tablespoons molasses
1/4 teaspoon garlic salt
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :4:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 ounces lemon gelatin
3/4 teaspoon salt
Dash cayenne pepper
1 tablespoon vinegar
1 1/2 cups crushed pineapple -- drained
1 cup shredded carrots
1/3 cup chopped pecans
Lettuce

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:35
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups graham cracker crumbs
1 cup sugar
1 cup margarine -- not diet
3 large eggs -- separated
2 teaspoons baking powder
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1 cup chopped nuts

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 :Lillian Childers


Serving Size : 0 Preparation Time :3:00
Categories : Canning Recipies Healthwise

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
20 tomatoes
8 apples
3 large onions
2 large bell peppers -- red or green
1 hot chili pepper
1 cup seedless raisins
2 1/2 cups packed brown sugar
1 garlic clove -- crushed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
3 1/2 cups 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons margarine (not diet)
2 1/2 cups onions -- sliced
2 large Granny Smith apples
8 large eggs
3 tablespoons heavy cream
Salt -- to taste
Black pepper -- to taste
Ground nutmeg -- to taste
4 tablespoons 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Cheese

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Monterey Jack cheese
3 eggs
4 ounces green chili peppers -- chopped
1 cup buttermilk baking mix
3 cups milk
1 tablespoon black olives -- * chopped
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :12:00
Categories : Canning Recipies Healthwise

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1-pint canning jars
7 pounds green tomatoes
1 cup coarse salt -- non-iodized
4 cups cider vinegar
2 cups sugar
4 teaspoons whole cloves
4 teaspoons mace -- whole
2 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"

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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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:40
Categories : Grill/Camping Recipies Healthwise
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups eggplant -- peeled and cubed
1 green bell pepper -- chopped
1 large onion -- chopped
1 tablespoon margarine
1/4 teaspoon basil
2 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:25
Categories : Grill/Camping Recipies Healthwise
Quick and Easy Meals Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 mushrooms
2 green bell peppers
1 red bell pepper
1 pint cherry tomatoes
2 onions -- * see note
1 eggplant
3 zucchinis
1/2 cup olive oil
1/2 cup 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 : 6 Preparation Time :0:10
Categories : Appetizers Sauces/Marinades
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 avocados -- mashed
1 tablespoon lemon juice
2 tomatoes -- peeled and chopped
1 cup chopped onions
1 teaspoon seasoned salt
1/2 teaspoon lemon pepper
2 tablespoons chopped black olives
1 tablespoon chopped green chili peppers
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:30
Categories : Meats Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups ground round
1 whole onion -- chopped
1 cup mushrooms
3 tablespoons margarine -- solid
1 1/2 cups sour cream
Dash nutmeg
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cups all-purpose flour
1 tablespoon sugar
1/2 cup 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:25
Categories : Quick and Easy Meals Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon lemon juice
1 tablespoon instant coffee powder
1/4 cup margarine -- melted
1/4 teaspoon onion powder
1/2 teaspoon salt
2 pounds 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Cheese Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breast halves -- boneless, skinless
4 ham slices, extra lean
4 Swiss cheese slices -- very thin
1/4 cup all-purpose flour
Dash salt
1/4 teaspoon black pepper -- fresh ground
1/4 teaspoon lemon pepper -- optional
1/2 cup soft bread crumbs
1 egg
2 1/2 tablespoons 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 :Jo Anne Merrill


Serving Size : 30 Preparation Time :0:25
Categories : Appetizers Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
1 3/4 cups orange juice
2 tablespoons Dijon mustard
2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
6 whole-wheat bread slices
1/2 pound ham
16 ounces 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:15
Categories : Salad Dressings Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FRUIT
Navel oranges
Grapefruit sections
Avocados -- sliced
Green grapes -- seedless
Red grapes -- seedless
Berries -- * see note

DRESSING
3 tablespoons honey
3 tablespoons orange juice -- or lime juice
1/2 cup light whipping cream

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:30
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds chicken -- *see note
1 yellow onion -- chopped
3 tablespoons margarine
3/4 cup ketchup
1/3 cup cider vinegar
3 tablespoons packed brown sugar
1/4 cup pineapple juice
1/2 cup pineapple chunks in juice
1 tablespoon Worcestershire sauce
2 teaspoons mustard
1/8 teaspoon black pepper
1/2 cup minced dried apricots
1/2 cup water

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :3:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef bottom round
2 onions -- chopped fine
2 garlic cloves -- minced
1 teaspoon coriander seed
1 1/2 teaspoons ground cumin
10 ounces tomato paste
4 ounces 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 :Ms. Ann Floyd


Serving Size : 36 Preparation Time :12:00
Categories : Breads With Yeast Healthwise

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 egg whites -- slightly beaten
1/2 cup oil -- * see note
1/2 cup sugar
1 package yeast -- not instant
1 teaspoon salt
4 cups 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 :Helen Jolly, Kenosha, Wisconsin


Serving Size : 16 Preparation Time :0:45
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups packed brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup margarine -- not diet
1 large egg
1 cup buttermilk
1 teaspoon baking soda

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Casseroles Meats
Rice Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup rice
1 pound lean ground beef
1/2 onion -- chopped
3 tablespoons vegetable oil -- or bacon fat
1 garlic clove -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes
1 teaspoon salt
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:30
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon margarine
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons fresh herbs -- * see note
1 cup milk
1 large egg
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:55
Categories : Cheese Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breast halves
2/3 cup buttermilk baking mix
2 tablespoons grated Parmesan cheese
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon rosemary
Dash nutmeg
2/3 cup chili sauce
3/4 cup 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound chicken breast halves -- about 4
1 egg white
4 teaspoons cornstarch
1 teaspoon low sodium soy sauce
1/4 teaspoon freshly ground black pepper
1/2 green pepper
1/2 red pepper
1 yellow onion
2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
1 garlic clove -- minced
1 teaspoon minced fresh ginger root
2 tablespoons Hoisin sauce
2 teaspoons chili sauce
3/4 cup 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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :3:50
Categories : Cakes Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon double-acting baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup salad oil
1/2 cup orange juice
2 tablespoons molasses
4 eggs
2 bananas -- chunked
1 cup chopped dates
1 pound mixed fruit -- * see note
2 cups 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:05
Categories : Misc

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup heavy whipping cream
1/2 cup water
2 ice cubes

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 :Jo Anne Merrill


Serving Size : 48 Preparation Time :0:20
Categories : Canning Recipies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
18 medium tomatoes -- about 6 pounds
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped onions
1 tablespoon chopped hot chili peppers
1 1/2 cups cider vinegar
3/4 cup packed brown sugar
1 tablespoon salt -- non-iodized
1 teaspoon whole cloves
1 cinnamon stick

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.
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* Exported from MasterCook *

Homemade Strawberry Ice Cream

Recipe By :Jo Anne Merrill


Serving Size : 6 Preparation Time :3:00
Categories : Frozen Dishes Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 cups sugar
1 tablespoon cornstarch
Dash salt
3 cups whole milk
5 ounces evaporated milk
2 egg yolks
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 cups strawberry slices
2 cups 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 :Jo Anne Merrill


Serving Size : 32 Preparation Time :12:00
Categories : Canning Recipies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 1-pint canning jars
15 pounds tomatoes
2 cups chopped onions
1 cup chopped green bell peppers
1 cup diced celery
2 tablespoons brown sugar
2 garlic cloves -- minced
1 tablespoon minced fresh parsley
1 tablespoon fresh basil
1 tablespoon oregano
1 1/2 tablespoons non-iodized salt -- * see note
1/2 teaspoon black pepper

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Breads for Dessert Ethinic

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 cup honey
2 cups 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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:45
Categories : Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon grated lemon rind
2 packages yeast -- not instant
1 cup margarine
2 large eggs

FILLING
1/3 cup honey
1 cup chopped English walnuts
1/4 teaspoon salt
2 egg yolks
1 teaspoon grated lemon peel

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :1:20
Categories : Breads for Dessert

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup margarine -- not diet
1/2 cup light cream
1/2 cup honey
3 teaspoons ground cinnamon
2 cups finely chopped nuts
3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 cups shredded carrots
1 tablespoon grated orange peel
1 cup vegetable oil
3/4 cup water
4 large 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 : 8 Preparation Time :0:05
Categories : Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup yogurt
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons honey
2 tablespoons cider vinegar
1/4 teaspoon paprika
1/8 teaspoon white pepper
1 pinch nutmeg -- optional

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:40
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 potatoes -- 2 pounds
1 cup chopped onions
3 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup vinegar
1/3 cup water
1 1/2 teaspoons sugar
1 egg
1/3 cup 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:15
Categories : Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head Romaine lettuce
1/2 cup shredded Cheddar cheese
2 tomatoes
3 green onions
1/2 cup chopped black olives
1/2 cup jicama
1/2 cup alfalfa sprouts
1/2 cup sliced beets

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :3:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound bread dough
1/4 cup margarine -- solid
1 egg
Garlic salt -- * see note
Parsley -- ** see note

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Desserts Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons whiskey
2 tablespoons sugar
1 teaspoon confectioner's sugar
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 cup 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:50
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalape�o pepper -- seeded
2 teaspoons fresh lime juice
1 teaspoon sliced black olives
4 skinless chicken breast halves -- * see note

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 :Jeff Merrill of Redding, CA.


Serving Size : 4 Preparation Time :0:45
Categories : Recipes with Alcohol Salads
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 potatoes
1 teaspoon mustard -- or brown mustard
1 bacon slice
1 tablespoon chopped onions
1 celery stalks -- chopped
2 teaspoons salt
1 tablespoon margarine
2 teaspoons flour
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:40
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup shredded carrots
1/2 cup finely chopped dates
1/2 cup packed brown sugar
1 tablespoon flour
1/4 tablespoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
3/4 cup evaporated milk
1 (9-inch) pie crust

NUT TOPPING
1/3 cup packed brown sugar
1/4 cup dried coconut
1/4 cup chopped pecans
2 tablespoons margarine
1 1/2 tablespoons evaporated milk
1/2 teaspoon orange extract

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 :Karen Jones


Serving Size : 8 Preparation Time :1:00
Categories : Desserts Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sugar
3/4 cup margarine
4 eggs
2 cups grated sweet potatoes
2 cups milk
1 cup corn syrup
1 teaspoon 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 : 0 Preparation Time :2:00
Categories : Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 tablespoons bourbon
5 tablespoons low sodium soy sauce
2 tablespoons white wine vinegar
2 tablespoons Canola oil -- * see note
1/2 teaspoon lemon pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon garlic powder
OR
1 garlic clove -- crushed

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:00
Categories : Poultry Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 chicken breasts
7 ounces green chiles
1/4 pound Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon lemon pepper
1/2 cup grated bread crumbs
6 tablespoons 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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :0:20
Categories : Desserts Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups sugar
1/2 cup butter
3 eggs -- well beaten
1/2 cup water
3 lemons

Grate rinds of lemons with a grater or zester. Squeeze the lemons and
strain out seeds; use all the lemon juice in recipe. Cream the butter and
sugar thoroughly; add the eggs and mix well. Add the water, lemon juice
and grated rind. Cook 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:45
Categories : Frozen Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups water
1 cup sugar
2 cups fresh lemon juice
1 lemon rind -- grated
2 egg whites

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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :0:20
Categories : Poultry Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons brown sugar
2 teaspoons cornstarch
4 tablespoons lemon juice
5 tablespoons water
3 tablespoons soy sauce
1/4 cup chopped green onions -- tops included
1/2 teaspoon garlic salt
1 garlic clove -- minced
2 tablespoons margarine
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:50
Categories : Desserts Rice Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups milk
1/2 cup rice
1/2 cup sugar
1 1/2 tablespoons lemon juice
1/2 lemon rind -- grated
3/4 teaspoon salt -- to taste
2 large eggs
2 tablespoons powdered sugar
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:55
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 teaspoon salt
2 eggs -- separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2/3 cup milk
1 cup sugar
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 :Jo Anne Merrill


Serving Size : 2 Preparation Time :0:20
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons margarine -- or butter
4 eggs
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup milk
Dash ground nutmeg
1 lemon -- juice only
2 tablespoons powdered sugar

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:15
Categories : Desserts Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sugar
2 tablespoons cornstarch
2 cups cold water
1/4 cup unsalted butter
1/4 cup fresh lemon juice
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup sugar
3 1/2 tablespoons cornstarch
1 tablespoon lemon rind -- grated
1/2 cup lemon juice
3 egg yolks -- slightly beaten
1 cup milk
1/4 cup margarine -- or butter
1 cup sour cream
1 (9-inch) pie crust -- baked
1 cup heavy whipping cream -- whipped
4 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 :Jo Anne Merrill


Serving Size : 14 Preparation Time :0:55
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package instant lemon pudding mix
1 cup apricot nectar
1 Lemon cake mix -- * see note
4 eggs
3/4 cup oil
1 tablespoon lemon juice
1 teaspoon lemon zest

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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :3:00
Categories : Holiday Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces lemon gelatin
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tablespoons chopped nuts
1/2 cup 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Appetizers Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
3 tablespoons lemon juice
1 teaspoon salt
1 cup grated Cheddar cheese
12 olives -- minced
1/4 green bell pepper -- chopped fine
1 cup soft bread crumbs
1/2 cup milk
1 egg -- beaten
12 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:40
Categories : Fruits Healthwise
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
20 ounces pineapple chunks in juice
2 garlic cloves -- minced
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary
1 teaspoon salt
1 lemon -- thinly sliced
6 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:55
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 egg whites
1 teaspoon fresh lemon juice
3/4 cup sugar
1/2 teaspoon 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 bundt pan on a cooling rack. Cool
the meringue cake completely before removing from the bundt pan onto a
serving plate. Top with your choice of topping and slice carefully with a
serrated knife or slice first, then 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :2:00
Categories : Pork Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 ham hocks
1 pound lima beans
3 cups chicken broth
3 cups water
2 garlic cloves
2 Bermuda onions
1 cup diced celery
1 cup sliced carrots
1 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Ethinic Quick and Easy Meals
Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds fish fillets
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 green pepper -- cut in rings
1 tomato -- sliced
1 onion -- sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove -- minced
2 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:10
Categories : Appetizers Healthwise
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 summer squash -- * see note
2 tablespoons low calorie Italian salad dressing
3 tablespoons bread crumbs -- Italian-style
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:25
Categories : Healthwise Snacks
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium potatoes -- * see note
3 sprays 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Appetizers Cheese
Healthwise Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound mushrooms
6 tablespoons grated Parmesan cheese -- * see note
4 tablespoons Italian bread crumbs
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :8:00
Categories : Crockpot Healthwise
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces orange juice, frozen concentrate -- thaw
3 chicken breasts -- split
1/2 teaspoon marjoram
Dash ground nutmeg
Dash garlic powder
1/4 cup water
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :12:00
Categories : Crockpot Healthwise
Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef stew meat -- trimmed
6 ounces tomato paste
1 cup chopped onions -- 2 medium onions
2 bell peppers -- diced
2 garlic cloves -- minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:15
Categories : Healthwise Poultry
Recipes with Alcohol Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey
2 tablespoons vegetable oil
1 onion -- chopped
2 garlic cloves -- minced
3 tomatoes -- peeled and chopped
6 ounces tomato paste
2 tablespoons chopped oregano
1 tablespoon chopped fresh basil
1 cup 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:45
Categories : Breakfast Healthwise
Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 egg -- beaten
4 tablespoons shortening -- liquid
3/4 cup milk
3/4 cup Malt-o-Meal�
1 1/4 cups flour
1/2 cup sugar
3 teaspoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:35
Categories : Breads Casseroles
Quick and Easy Meals

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 onion -- chopped
1/2 cup sour cream
2 tablespoons fresh parsley -- optional
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup chopped green peppers
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove -- minced
8 flour tortillas
1/4 cup 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :24:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast
1/4 cup warm water
2 cups biscuit mix
1 cup milk
2 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (9-inch) pie crust -- unbaked
6 cups thin apple slices
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup crushed gingersnap cookies
1/2 teaspoon cinnamon
1/2 cup chopped black walnuts
1/4 cup margarine -- melted
1/4 cup 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 :Jo Anne Merrill


Serving Size : 3 Preparation Time :0:15
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large eggs
1/2 cup maple syrup
1 1/2 cups buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup black walnuts
Margarine
Cinnamon sugar

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 :Jo Anne Merrill


Serving Size : 64 Preparation Time :0:45
Categories : Candies Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups sugar
1/2 teaspoon salt
1 cup light cream
1 cup butter
1/2 cup light corn syrup
4 unsweetened chocolate squares
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1/2 cup 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 :Jo Anne Merrill


Serving Size : 48 Preparation Time :0:40
Categories : Breakfast Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups dried prunes -- pitted
2/3 cup orange juice
1/2 cup chopped nuts
3/4 cup margarine -- soft
3/4 cup packed brown sugar
1/4 cup honey
1 egg
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon 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 pan. Spread a little less than half of the
flour mixture evenly in the pan. Spread the prune mixture evenly over the
mixture in pan, keeping the prune mixture to within 1/2 inch of the edges.
Crumble the remaining flour 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:20
Categories : Meats Rice Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds lean ground beef
16 ounces peach slices -- canned
1 1/2 cups soft bread crumbs
2 large eggs
1 onion -- chopped fine
2 teaspoons fresh dill weed
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 cup rice
1 tablespoon chopped fresh parsley
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:20
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups self-rising flour
1 cup milk
1/4 cup 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:10
Categories : Meats Pork
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large bell peppers
3/4 pound lean ground beef
3/4 pound ground pork -- * see note
1 onion -- chopped
4 potatoes -- cooked and diced
2 teaspoons angostura bitters
2 cups shredded Cheddar cheese -- 8 ounces
1 1/2 cups 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 :Jo Anne Merrill


Serving Size : 144 Preparation Time :0:25
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups margarine
1 cup sugar
5 cups all-purpose flour
2 teaspoons vanilla extract
2 cups chopped pecans
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 chicken breasts
1 can green chiles
2 tablespoons chopped black olives
1/2 cup shredded Monterey Jack cheese
1 large egg -- beaten
1 cup crushed tortilla chips
1/4 cup vegetable oil -- not olive oil
1/2 cup enchilada sauce -- canned
16 ounces tomatoes -- canned
1/2 cup Cheddar cheese
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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:40
Categories : Pastry Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Canola oil
1 cup water
1/2 cup margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:10
Categories : Beverages Chocolate

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 ounces unsweetened chocolate
1/4 cup sugar
3/4 cup water
5 teaspoons instant coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 Dash salt
2 cups 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Meats Microwave
Quick and Easy Meals

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground beef
3/4 cup chopped onions
1/2 cup bread crumbs
1 large egg
2 tablespoons ketchup
2/3 cup milk
1/8 teaspoon 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:25
Categories : Microwave Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 quarts popcorn -- * see note
1 cup brown sugar
Margarine -- not diet
1/4 cup corn syrup
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:35
Categories : Microwave Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds whole chicken
1/4 cup soy sauce
1/3 cup honey
1/3 cup dry sherry
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :0:20
Categories : Fruits Healthwise
Jellies and Jams Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups diced rhubarb
1 pint strawberries
8 1/4 ounces crushed pineapple -- canned
1 (1 3/4-ounce) package pectin
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :2:00
Categories : Ethinic Microwave

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 pounds corned beef brisket
1 Bermuda onion -- thinly sliced
2 garlic cloves -- minced
2 bay leaves
Black pepper -- to taste
3 potatoes -- sliced
4 carrots -- sliced
1 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:07
Categories : Microwave Quick and Easy Meals

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1-pound salmon steaks
2 tablespoons margarine
2 teaspoons fresh lemon juice
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Microwave Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork shoulder -- cut in 1-inch cubes
1 1/2 tablespoons chopped onions
1 tablespoon soy sauce
1 teaspoon browning sauce -- * see note
1 (8 3/4-ounce) can pineapple chunks in juice
2/3 cup water
1/4 cup cider vinegar
1/4 cup packed brown sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 green bell pepper -- 1/2 inch strips
1 can water chestnuts -- drained and sliced
1 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups heavy cream
2 tablespoons chopped mint
16 new potatoes
Salt -- to taste
White pepper

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 :Jo Anne Merrill


Serving Size : 40 Preparation Time :1:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
3 large eggs
1 cup light molasses
1/4 cup 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:00
Categories : Desserts Rice Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs -- beaten
1 1/2 cups milk
1 1/4 cups rice -- cooked
1 cup raisins
1/4 cup molasses
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees. In a medium bowl, add milk and eggs and mix
well. Add all the other ingredients, mix well. Place in a medium baking
dish. Cover and bake for 1 hour or until the mixture is firm. Serve warm
or chilled, topped with whipped cream if desired.

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

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Quick and Easy Meals Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 turkey slices -- cooked
6 Swiss cheese slices -- thin
6 extra lean ham slices -- thin
12 bread slices

BATTER
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg
Vegetable oil
Powdered sugar

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:25
Categories : Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 ounces Monterey Jack cheese -- cut in 1-inch cubes
3 eggs
1/2 cup milk
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 1/2 cups buttermilk baking mix
1 tablespoon chopped black olives
1 tablespoon chopped green chiles
1 tablespoon dried tomatoes -- optional

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:50
Categories : Ethinic Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 eggplant
6 tablespoons margarine
1 onion -- chopped
1 garlic clove -- minced
1 (16-ounce) can tomatoes
14 ounces canned tuna -- two cans
3 tablespoons tomato paste
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/4 cup all-purpose flour
2 cups milk
3 large eggs -- beaten
2/3 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :1:00
Categories : Breads Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 cups all-purpose flour
3 teaspoons double-acting baking powder
1 1/2 teaspoons salt
1 1/2 cups sour cream -- 12 ounces
5 tablespoons sugar
12 ounces beer
1 tablespoon margarine
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 20 Preparation Time :6:45
Categories : Meats Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds beef stew meat -- small cubes
30 ounces tomatoes -- chopped
2 onions -- chopped
1 quart water
1/2 teaspoon chili powder
1 teaspoon salt -- to taste
1 teaspoon black pepper -- fresh ground
1 cup catsup
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
4 garlic cloves -- minced
1/8 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
3 tablespoons chili powder
6 ounces V-8� vegetable juice
1/2 cup chopped onions
1 32-ounce can kidney beans -- drained and rinsed
16 ounces Italian tomatoes -- crushed
16 ounces Mexican tomatoes -- stewed
Dash Worcestershire sauce

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :2:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cabbage head
1 onion -- minced
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika -- optional
Green bell peppers, slivered -- optional
Red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon 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 real mayonnaise, not salad dressing. This coleslaw must
be allowed to blend flavors in refrigerator for 2 hours or more
(overnight is best) for best taste.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 20209

* Exported from MasterCook *


New Delhi Spiced Chicken

Recipe By :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:40
Categories : Ethinic Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon chili powder -- * pure
Black pepper -- to taste
3 tablespoons butter -- or margarine
4 chicken breast halves -- boneless, skinless, cubed
2 onions -- chopped fine
2 tomatoes -- chopped
2 green bell peppers -- chopped fine
1 celery stalk -- chopped fine
3 parsley sprigs -- minced
2 garlic cloves -- minced
1/3 cup seedless raisins
1 tablespoon dry sherry
1 1/2 teaspoons 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 :Jo Anne Merrill


Serving Size : 36 Preparation Time :0:10
Categories : Chocolate Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups sugar
1/2 cup margarine
1/3 cup milk
1/4 cup chopped pecans
1/4 cup dried coconut
2 cups quick-cooking oats
6 ounces chocolate -- small pieces
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 60 Preparation Time :0:10
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups sugar
1/2 cup margarine -- or butter
3/4 cup all-purpose flour
2/3 cup evaporated milk
1 1/2 cups rolled oats -- not instant
2/3 cup creamy peanut butter
1/2 cup chopped black walnuts
1/2 cup dried coconut
1 teaspoon vanilla extract
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 32 Preparation Time :0:15
Categories : Healthwise Jellies and Jams

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 8-ounce jelly jars
3 cups raspberries
3 cups sugar
1/4 cup 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:30
Categories : Breads With Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 packages yeast -- not instant
1 cup warm water
2 cups hot water
3/4 cup oil
1/4 cup honey
2 teaspoons sea salt -- * see note
2 eggs -- beaten
6 cups whole-wheat flour -- unsifted

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 :Jo Anne Merrill


Serving Size : 32 Preparation Time :0:30
Categories : Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped dates
1/2 cup raisins
1/2 cup chopped dried prunes
1 cup water
1/2 cup margarine
1/4 teaspoon salt
2 eggs -- beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup chopped mixed nuts

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:40
Categories : Cheese Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces egg noodles
3 tablespoons margarine
1 cup grated Parmesan cheese
1 cup diced Swiss cheese
1 cup diced Mozzarella cheese

WHITE SAUCE
3 tablespoons margarine
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 3/4 teaspoons ground nutmeg
2 1/2 cups 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:15
Categories : Healthwise Pasta
Quick and Easy Meals Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound noodles -- thin
2 tablespoons olive oil
2 tablespoons butter -- or margarine
2 tablespoons chopped scallions
1 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 :Jo Anne Merrill


Serving Size : 20 Preparation Time :0:40
Categories : Fruits Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups rolled oats
1/2 cup rye flakes -- * see note
1/2 cup wheat flakes -- * see note
3/4 cup wheat germ
1 cup dried coconut
3/4 cup sunflower seeds
1 1/2 cups mixed nuts -- chopped
1/4 cup sesame seeds -- dried and hulled
1/2 cup packed dark brown sugar
3/4 cup safflower oil -- or Canola
3/4 cup water
1/4 cup honey
1/4 cup molasses
1/2 teaspoon salt -- to taste
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:20
Categories : Ethinic Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 plantains -- semi-ripe
1 tablespoon honey
1 tablespoon margarine
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup 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 :Jo Anne Merrill


Serving Size : 48 Preparation Time :1:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup margarine
1 cup packed dark brown sugar
1 large egg -- beaten
1/2 teaspoon salt
2 mashed bananas
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
4 cups rolled oats

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 :Jo Anne Merrill


Serving Size : 18 Preparation Time :0:20
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup margarine
1/3 cup yogurt
1/4 cup packed brown sugar
1 teaspoon vanilla
1 cup rolled oats
1/4 teaspoon baking soda
2 tablespoons chopped black walnuts
1/4 teaspoon grated orange peel

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:30
Categories : Healthwise Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar -- packed
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup raisins
2 eggs
1 1/3 cups milk
1/4 cup 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :4:00
Categories : Ethinic Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds corned beef brisket
6 carrots
2 turnips -- * see note
6 onions
6 potatoes
1 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Brunch Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons margarine
1/4 cup all-purpose flour
1/2 cup chicken broth
1/2 cup evaporated skim milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon chopped onions
2 cups minced cooked chicken
3 tablespoons chopped pimientos
Dash ground nutmeg
1 egg yolk -- beaten
1 cup button mushrooms -- whole
1 cup 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 :Jo Anne Merrill


Serving Size : 60 Preparation Time :0:30
Categories : Candies Chocolate

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 eggs
2 cups milk
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 teaspoon vanilla extract

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups dried prunes -- cooked and mashed
2 teaspoons lemon juice
Dash salt
1 teaspoon lemon zest
4 tablespoons powdered sugar
4 egg whites

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 :Jo Anne Merrill


Serving Size : 90 Preparation Time :0:30
Categories : Candies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups sugar
1 1/2 cups light corn syrup
4 teaspoons white vinegar
1/4 teaspoon salt
1/2 cup evaporated milk

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:05
Categories : Casseroles Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup chopped onions
3 tablespoons chopped green bell peppers
2 tablespoons vegetable oil
1 cup rice
2 cups chopped stewed tomatoes
2 teaspoons sugar
1/2 cup grated Parmesan cheese
4 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:10
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds broccoli
2 teaspoons sesame oil
2 teaspoons rice vinegar
1 tablespoon sesame seeds
Black pepper -- to taste

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 :Jo Anne Merrill
Serving Size : 20 Preparation Time :1:30
Categories : Breads for Dessert Breads With Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 packages yeast
1/4 cup warm water
1/4 cup sugar
3/4 cup margarine
1 1/2 teaspoons salt
1/2 cup milk -- scalded
2 large eggs
1/4 cup orange juice
4 cups all-purpose flour
1 cup packed brown sugar
2 tablespoons grated orange peel
1 cup 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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:45
Categories : Breads With Yeast Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast
1/2 cup warm water
1/2 cup margarine
1 3/4 cups sugar
2 teaspoons salt
3/4 cup milk -- scalded
2 teaspoons vanilla extract
2 tablespoons grated orange peel
3 large eggs
5 1/2 cups all-purpose flour
1/2 cup margarine -- melted
1/2 cup brown sugar -- packed
2 teaspoons ground cinnamon
1 1/2 cups pecan halves
1/3 cup 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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:25
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups sugar
2 sticks margarine
3 eggs -- beaten
1/2 pint sour cream
4 cups flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
2 oranges -- juice and rind
3 tablespoons butter -- softened
2/3 box powdered sugar
1 orange -- juice and rind
Milk

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 :Jo Anne Merrill


Serving Size : 72 Preparation Time :0:05
Categories : Beverages

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups orange drink mix
1/2 cup instant tea powder
1/2 cup lemonade powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :1:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
1/2 cup margarine -- not diet
1/2 cup packed brown sugar
1 cup all-purpose flour

FILLING
1 1/4 cups dried prunes -- 19-20
1/3 cup packed brown sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup orange juice
1 tablespoon grated orange peel
1 cup nuts
2 large eggs
3 1/2 ounces dried coconut

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Healthwise Quick and Easy Meals
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 chicken breast halves
2 garlic cloves -- minced
1 onion -- minced
1 red pepper -- julienned
1 green bell pepper -- julienned
1 tablespoon cornstarch
4 tablespoons low sodium soy sauce
1 (8-ounce) can pineapple chunks in juice
2 tablespoons vinegar
3 tablespoons packed brown sugar
1/2 teaspoon ginger
2 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:35
Categories : Appetizers Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces canned water chestnuts
2 eggs
1/4 cup milk
1 pound ground beef
1/2 cup chopped onions
2 tablespoons chili sauce
2 tablespoons low sodium soy sauce -- to taste
1/4 teaspoon pepper
3 ounces 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 :Jo Anne Merrill
Serving Size : 6 Preparation Time :1:45
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups nonfat milk -- * see note
1/2 cup cornmeal -- ** see note
1/4 cup molasses
2 tablespoons sugar
1 tablespoon margarine -- solid
1 teaspoon ground cinnamon
3/4 teaspoon ginger
1/2 teaspoon ground nutmeg
Dash salt
1/8 teaspoon baking soda
1 egg

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 :Jo Anne Merrill
Serving Size : 6 Preparation Time :3:25
Categories : Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds spareribs
2 tablespoons margarine
1/2 cup chopped onions
1 cup ketchup
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper

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 the browned particles. Melt
margarine and saut� onion until brown and limp. Add remaining ingredients
along with 1 cup water. Stir to blend and simmer for 20 minutes. Pour
mixture over ribs; cover pan tightly with foil. Bake in 275-degree oven
for 3 hours.

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

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :3:00
Categories : Meats Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds chuck roast -- * see note
Yellow onion -- sliced
2 celery stalks -- chopped
1/4 cup chopped green peppers
1/3 cup water
1/2 cup chili sauce
1/4 teaspoon black pepper
1/2 teaspoon salt
12 ounces 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :3:00
Categories : Casseroles Meats
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds beef stew meat
1 cup navy beans
6 cups water
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
2 tablespoons bacon grease
8 ounces tomato sauce
2 onions
1 tablespoon yellow mustard
1 teaspoon chili powder
1/2 teaspoon basil
1 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:50
Categories : Cheese Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup bread crumbs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh Parsley
2 garlic cloves -- chopped
Salt -- to taste
Black pepper -- to taste
3/4 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:15
Categories : Ethinic Pork
Poultry Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds chicken -- cut into pieces
1/4 cup olive oil
1/2 cup chopped onions
2 garlic cloves
3 tablespoons margarine
2 cups rice
pinch saffron
4 cups chicken broth
2 cups green peas
1 pound cooked shrimp
1 cup chopped ham
1 Italian sausage -- sliced
24 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:30
Categories : Appetizers Holiday

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 pound 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:45
Categories : Cheese Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
15 ounces Ricotta cheese, part skim milk
1 cup shredded Monterey Jack cheese
2 cups shredded Mozzarella cheese, part skim milk
1/2 cup grated Parmesan cheese
2 eggs -- beaten
10 ounces frozen spinach
Dash salt
Dash black pepper
1/2 pound pasta shells -- jumbo
30 ounces marinara sauce
Dash 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 :Jo Anne Merrill, courtesy of Pat Frazier, San Diego, CA.
Serving Size : 8 Preparation Time :1:45
Categories : Breads With Yeast Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
1 package yeast
1/4 cup water
3 1/4 cups all-purpose flour
2 eggs
1/2 cup soft margarine -- or butter
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons margarine -- melt, cool
1 tablespoon sugar
3 cups apple slices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup 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 :Jo Anne Merrill


Serving Size : 14 Preparation Time :3:00
Categories : Fruits Holiday
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 packages raspberry gelatin powder
2 cups water -- boiling
1 packet gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup chopped mixed nuts
1 1/2 cups 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:50
Categories : Brunch Fruits
Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork sausage -- ground
2 tablespoons chopped onions
2 cups soft bread crumbs
1/4 teaspoon black pepper
1/8 teaspoon salt
1 egg -- beaten
4 peaches -- canned
24 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:50
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CRUST
2 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
7 tablespoons peach syrup

FILLING
2 tablespoons margarine
1 (29-ounce) can peach halves in syrup
1/2 cup sugar
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 large eggs
1 tablespoon lemon juice
3 ounces cream cheese -- softened
1/2 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons margarine -- melted
3 cups soft bread crumbs
4 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 :Jo Anne Merrill


Serving Size : 2 Preparation Time :0:05
Categories : Beverages Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 peaches
1 cup milk
2 teaspoons vanilla extract
1/2 cup raspberries
1 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (9-inch) pie crust
3 1/2 cups fresh sliced peaches -- peeled
1/2 cup sugar
1/2 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons tapioca
Half and half

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 :Jo Anne Merrill


Serving Size : 9 Preparation Time :0:40
Categories : Breads for Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sour cream
1/4 cup powdered sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup creamy peanut butter
3/4 cup sugar
1/4 cup vegetable shortening
1 large egg
2/3 cup milk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:50
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chunky peanut butter
1 teaspoon vanilla extract
2 tablespoons margarine -- melted
3 large eggs -- beaten slightly
1 cup dark corn syrup
1/2 cup sugar
1 (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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:55
Categories : Breads for Dessert Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1/3 cup sugar
3/4 cup creamy peanut butter
1 cup milk
1 egg
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 30 Preparation Time :0:20
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable shortening
3 ounces cream cheese
2 teaspoons milk
1/4 cup peanut butter
3 tablespoons apple butter

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:25
Categories : Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 box yellow cake mix
1 cup creamy peanut butter
1/2 cup grape jelly -- or other flavors

FROSTING
1/3 cup unsweetened cocoa powder
1/4 cup margarine
2 cups confectioner's sugar
4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup creamy peanut butter

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:50
Categories : Fruits Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pears
3 tablespoons honey
1 teaspoon fresh grated ginger root
1 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:20
Categories : Pastry Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped pecans
1/2 cup margarine -- or butter
1 cup all-purpose flour
1/4 cup 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 :Jo Anne Merrill


Serving Size : 32 Preparation Time :0:30
Categories : Candies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups packed brown sugar
3/4 cup milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup unsalted peanuts

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Meats Quick and Easy Meals
Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean ground beef
1 (15-ounce) can pizza sauce
1 teaspoon dried oregano
1/2 onion
1/2 green bell pepper
1 ounce pepperoni slices
1/2 cup shredded Mozzarella cheese
1/2 cup sliced mushrooms
6 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:10
Categories : Meats

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean ground beef
1/2 pound ground pork
2 Italian sausage links
1 cup cornbread stuffing -- * see note
1 onion -- chopped
1 garlic clove -- minced
1/4 teaspoon garlic powder
4 ounces green chiles -- minced
1 egg
1 tablespoon chili powder
8 ounces tomato sauce
pinch ground nutmeg
1/2 teaspoon Worcestershire sauce
1 green pepper

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:35
Categories : Pastry Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
4 tablespoons 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 :Helen Jolly, Kenosha, Wisconsin
Serving Size : 84 Preparation Time :0:15
Categories : Fruits Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds cranberries
4 cups sugar
2 1/2 cups 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:10
Categories : Pasta Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups fresh basil
3 garlic cloves -- minced
2 tablespoons grated Parmesan cheese
1 cup chopped black walnuts
1 cup 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 :Jo Anne Merrill


Serving Size : 32 Preparation Time :0:15
Categories : Canning Recipies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons sugar
1 cup rice vinegar
1/2 cup water
1/2 pound fresh ginger root

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:15
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups white vinegar
1 teaspoon pickling spice
1 garlic clove -- peel and bruise
1 fresh bay leaves
6 hard-boiled eggs -- peeled
Juice from pickled beets -- * optional

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :1:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 box cake mix -- * see note
20 ounces crushed pineapple in syrup -- undrained
1 can cherry pie filling
1 cup chopped pecans
1/2 cup margarine

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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:30
Categories : Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pineapple
1/4 cup sugar
3 tablespoons rum -- * see note
1/4 cup butter or margarine

NATILLAS SAUCE
1 pint light cream
1/4 teaspoon salt
1/4 cup sugar
3 eggs -- ** see note
1 teaspoon cornstarch
1 teaspoon vanilla extract

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:20
Categories : Microwave Sauces/Marinades
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 10-ounce package frozen spinach
1/2 cup chicken broth
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper
1/2 teaspoon oregano
1/4 cup chopped tomatoes
2 tablespoons green onions -- thinly sliced
1/4 cup pine nuts -- toasted, * see note
Parmesan cheese -- ** see note
1 tablespoon yogurt
1 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:30
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4 cups crushed pineapple
2 1/2 cups all-purpose flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup vegetable shortening
1/2 cup milk
3 large eggs
1 teaspoon vanilla extract
1/2 cup raisins

FROSTING
1 cup sugar
2 tablespoons light corn syrup
3 tablespoons pineapple syrup
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :1:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 box yellow cake mix

ICING
1/4 cup all-purpose flour
1/4 cup sugar
2 1/4 cups crushed pineapple (1 20 oz. can)
1 cup whipping cream
1 tablespoon confectioner's sugar
1 kiwi fruit
1/2 cup strawberries

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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :0:30
Categories : Pastry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4 cups pineapple chunks in juice (one 20 oz. can)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup rolled oats
2/3 cup margarine
1 large egg
2 tablespoons margarine -- softened
1/4 cup packed brown sugar
1 teaspoon ground nutmeg
1 cup shredded coconut meat
16 popsicle sticks

CARAMEL SAUCE
1/2 pound caramel candy
1/4 cup evaporated milk
1/4 cup margarine
1 cup powdered sugar

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:40
Categories : Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups crushed pineapple in juice -- drain well
8 bread slices -- thick
1/2 cup margarine -- melted
3/4 cup packed brown sugar
4 large eggs -- beaten
1 teaspoon rum extract

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 the eggs well and add the melted margarine, sugar and rum extract.
Stir to blend, then pour this mixture over the bread and pineapple mix.
Bake in a preheated 350-degree oven for about 40 minutes. This dessert
will 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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:35
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/4 cups crushed pineapple (1 20 oz. can)
1 cup packed light brown sugar
1/3 cup dried coconut
1/4 cup minced nuts
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 large eggs
2/3 cup sugar
3/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
Powdered sugar
Topping -- * see directions

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:15
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup sugar
1 tablespoon cornstarch
7/8 cup crushed pineapple (8 oz. can)
1 (9-inch) pie crust -- unbaked
1 cup cream cheese -- softened
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 cup pecans -- chopped

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 :Jo Anne Merrill


Serving Size : 20 Preparation Time :0:40
Categories : Cookies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup margarine
1/2 cup packed light brown sugar
1 large egg
1/2 cup all-purpose flour
1/2 cup graham cracker crumbs
1/2 cup chopped black walnuts
1 cup crushed pineapple -- drained

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:25
Categories : Muffins

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup crushed pineapple (8-1/2 ounce can)
3/4 cup milk -- * see note
1 large egg -- beaten
2 teaspoons grated orange peel
2 cups all-purpose flour
1 tablespoon double-acting baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg -- optional
1/4 cup sugar
1/4 cup margarine -- melted

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:35
Categories : Candies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup chopped pecans
14 ounces crushed pineapple -- drained
4 cups sugar
1 cup heavy cream
2 tablespoons margarine
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :0:15
Categories : Poultry Sauces/Marinades
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups water
1/2 cup dry vermouth
OR
1/2 cup dry white wine
4 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
13 ounces canned salmon
1 teaspoon minced onions
2 tablespoons diced celery
2 teaspoons minced parsley -- * see note
1 teaspoon lemon juice
1 teaspoon minced green peppers
1 teaspoon minced red peppers
2 tablespoons margarine
1/4 cup flour
1 cup milk
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1 cup soft bread crumbs
1 egg
1 tablespoon water
1/4 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Ethinic Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pork chops
1 can pineapple chunks in juice
1 onion -- chopped
1/4 cup minced celery leaves
1 garlic clove -- minced
12 prunes -- pitted
2 teaspoons soy sauce
1/2 teaspoon marjoram
1 cup celery -- sliced diagonally
1 cup rice
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:30
Categories : Casseroles Poultry
Quick and Easy Meals

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon margarine
8 ounces sliced mushrooms
5 cups cubed cooked chicken
1 cream of chicken soup, condensed
1 cup sour cream
2 ounces pimientos -- drained
1/2 cup margarine -- melted
1 1/3 cups crushed crackers
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:30
Categories : Fruits Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pork chops
4 apples -- * see note
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons 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 :Helen Jolly, Kenosha, Wisconsin


Serving Size : 8 Preparation Time :1:10
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 boiled potatoes -- diced and peeled
6 hard-boiled eggs -- sliced
1 onion -- chopped
3 cups white sauce
1 cup bread crumbs
3 tablespoons 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 :Jo Anne Merrill


Serving Size : 5 Preparation Time :0:30
Categories : Breakfast Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon double-acting baking powder
1/8 teaspoon black pepper
6 potatoes -- 2 pounds
2 eggs
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :1:20
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice -- * see note
1/2 teaspoon salt
1/2 cup margarine
1 cup sugar
2 large eggs
3/4 cup pumpkin pur�e
3/4 cup semisweet chocolate chips
3/4 cup finely chopped black walnuts

SPICY GLAZE
1/2 cup powdered sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:50
Categories : Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
16 ounces pumpkin, canned
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 tablespoon margarine
1 cup sugar
1 cup milk
2 tablespoons maple syrup
2 eggs
1 (9-inch) pie crust -- unbaked
Whipped cream -- optional

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:20
Categories : Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped green peppers
1/4 cup chopped onions
1/4 cup chopped olives
1 garlic clove -- minced
2 tablespoons margarine
10 ounces tomato sauce -- * see note
1/4 cup milk
3 parsley sprigs -- chopped
1/4 teaspoon pepper
1 teaspoon bay leaves -- crumbled
1 pinch thyme

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 one 10-ounce can of tomato soup; I
prefer tomato sauce, but use soup if you wish, or try a mixture of
the two. The flavored tomato sauces are excellent.
Nutr. Assoc. : 0 0 0 0 0 0 0 20143 0 0 0

* Exported from MasterCook *


Quick Fruited Monkey Bread

Recipe By :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Breads for Dessert Snacks

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cans canned biscuits
2 tablespoons ground cinnamon
2/3 cup sugar
3/4 cup finely chopped pecans
1/2 cup margarine -- melted
1/2 cup brown sugar
1 tablespoon minced dried apricots
1 tablespoon chopped seedless raisins
1/2 teaspoon 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :0:05
Categories : Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup mayonnaise
3 sweet pickles -- finely chopped
1 tablespoon chopped fresh parsley
1 hard-boiled egg -- chopped
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:15
Categories : Breads With Yeast

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast
3 cups bread flour
2 teaspoons vital gluten -- * see note
1 tablespoon wheat germ
2 tablespoons sugar
1 teaspoon salt
1 tablespoon margarine
2 teaspoons ground cinnamon
1 1/4 cups milk -- at room temperature
1/2 cup raisins
1/4 cup dried apricots

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:30
Categories : Appetizers Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound lean ground beef
1/4 cup minced onions
2 tablespoons chopped raisins
2 tablespoons chopped green olives
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup cottage cheese
1 hard-boiled egg -- chopped
1 large egg -- separated
1 teaspoon water
1 batch pastry dough*
2 teaspoons 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:15
Categories : Breads Grill/Camping Recipies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups biscuit mix
1/4 cup nonfat dry milk, instant
2/3 cup 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 :Jo Anne Merrill


Serving Size : 128 Preparation Time :96:00
Categories : Canning Recipies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 quarts raspberries
1 quart 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Fruits

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 apples -- peeled and sliced
1 teaspoon ground cinnamon
1/2 cup sugar
1/2 cup packed brown sugar
1 cup milk
4 eggs
1 cup self-rising flour
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:50
Categories : Ethinic Pies

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (8-inch) pastry shell -- unbaked
1 cup packed brown sugar
1/2 cup sugar
1 tablespoon flour
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup margarine -- melted
1 cup 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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:35
Categories : Breakfast Poultry
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
FIRST LAYER
1/4 cup cold water
1 tablespoon gelatin
4 cups cranberry sauce -- 2 cans
1 cup crushed pineapple
1/2 cup chopped black walnuts

SECOND LAYER
2 cups cubed cooked chicken
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup cold water
1 tablespoon gelatin
1 cup mayonnaise
1/2 cup evaporated milk
1/2 teaspoon salt
1/8 teaspoon black pepper -- or white

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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:15
Categories : Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 head red cabbage
2 carrots -- peeled and grated
2 celery ribs -- peeled and diced
2 Granny Smith apples -- cored and diced
6 tablespoons peanut oil
6 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons caraway seed
Salt -- to taste
Black pepper -- to taste

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:50
Categories : Healthwise Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds red snapper -- * see note
1 teaspoon salt
2 celery stalks -- diced
1 yellow onion -- diced
1/2 cup chopped bell peppers
3 tablespoons margarine
4 cups soft bread crumbs
1/2 cup sour cream
1 lemon -- peeled and chopped
2 tablespoons grated lemon rind
1 teaspoon black pepper
1 teaspoon 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 :Jo Anne Merrill


Serving Size : 2 Preparation Time :0:20
Categories : Canning Recipies Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1-pint canning jar
1/2 pound green beans
6 dill weed sprigs
2 garlic cloves
1/4 teaspoon cayenne pepper
1 teaspoon dill seed
3/4 cup distilled vinegar
3/4 cup 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 :Helen Jolly, Kenosha, Wisconsin


Serving Size : 48 Preparation Time :12:00
Categories : Jellies and Jams

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups diced rhubarb
3 cups sugar
1 package strawberry gelatin powder

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:25
Categories : Breakfast Brunch

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 large eggs
1 teaspoon caraway seed
1 cup sauerkraut -- drained
4 tablespoons margarine
8 Swiss cheese slices -- thin
3/4 pound corned beef brisket -- sliced thin
4 tablespoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:10
Categories : Cheese Quick and Easy Meals
Sandwiches

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 slices Swiss cheese
1/2 pound corned beef brisket -- sliced thin
8 ounces sauerkraut -- drained
1/4 cup Thousand Island salad dressing
8 slices rye bread
1 egg
2 tablespoons milk
Dash sugar
2 tablespoons margarine
Dash 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :1:30
Categories : Rice Dishes Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup long-grain rice
Salt
Black pepper
1/4 cup olive oil
2 teaspoons Dijon mustard
2 cups mixed vegetables -- cooked
1/2 green bell pepper -- finely diced
1 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:10
Categories : Pork Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 baking potatoes -- * see note
1 pound sausage
1 tablespoon Angostura bitters
3 tablespoons minced onions
1/3 cup bread crumbs
Salt -- to taste
Black pepper -- to taste
6 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:30
Categories : Desserts Fruits
Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 bananas
4 tablespoons fresh lemon juice
powdered sugar
1 tablespoon cornstarch
1/2 cup light cream
2 large eggs -- separated
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 9 Preparation Time :0:45
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons butter -- softened
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
Dash salt
1 large egg
3/4 cup water
1/4 cup dark rum
1/2 cup dark molasses

LEMON SAUCE
1/2 cup sugar
1 teaspoon cornstarch
1 cup boiling water
1/4 cup fresh lemon juice
1 tablespoon grated lemon rind
1 tablespoon butter

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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:20
Categories : Recipes with Alcohol Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup white wine
1 cup water
2 bay leaves
1 onion -- quartered
1/2 teaspoon thyme
1/2 teaspoon white peppercorns
8 parsley sprigs
1/4 teaspoon red pepper flakes
8 ounces tomato pur�e
1/4 teaspoon saffron
1 lemon juice -- thinly sliced
4 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:20
Categories : Breakfast Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups buttermilk baking mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Dash ground nutmeg
5 eggs -- beaten
1/2 cup beer
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :2:00
Categories : Meats Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin

MARINADE
2 tablespoons brown sugar
1 1/2 tablespoons low sodium soy sauce
2 tablespoons sherry
1 tablespoon Hoisin sauce

DRESSING
2 tablespoons oil -- *see note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon grated ginger root
1 Dash Tabasco sauce -- optional

SALAD
6 ounces vermicelli
1 cup julienned carrots
1 cup pea pods
4 green onions
1 tablespoon 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 :Jo Anne Merrill


Serving Size : 16 Preparation Time :0:40
Categories : Cakes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
CAKE
1/2 cup margarine -- soften
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1/2 cup cocoa powder
8 ounces sauerkraut -- * see note

FROSTING
6 ounces chocolate chips
4 tablespoons margarine
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups powdered sugar

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 :Jo Anne Merrill


Serving Size : 48 Preparation Time :3:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
15 ounces salmon, canned -- flaked
8 ounces cream cheese -- softened
4 tablespoons salsa -- mild or medium
2 tablespoons fresh parsley
1 teaspoon cilantro
1/4 teaspoon ground cumin -- optional
8 (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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:10
Categories : Beverages Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup lemon juice
1/3 cup orange juice
1/4 cup sugar
1 750 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 :Jo Anne Merrill


Serving Size : 0 Preparation Time :0:25
Categories : Sauces/Marinades

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 garlic cloves
1 hot chili pepper -- small size
1 teaspoon red pepper flakes
3 tomatoes -- * see note
1/2 cup chopped onions
1/4 cup minced green peppers
4 tablespoons peanut oil
1/2 teaspoon salt -- to taste

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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:25
Categories : Appetizers Cheese
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Italian sausage links*
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups minced red peppers
2 tablespoons black olives -- sliced
1 cup ranch salad dressing -- bottled
1 package 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Fruits Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound sausage
2 tablespoons minced yellow onions
3 tablespoons packed brown sugar
1 garlic clove -- minced
8 bacon slices
8 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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:30
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tomatoes
1/4 cup olive oil
1 medium onion -- sliced
2 garlic cloves -- minced
1 tablespoon chopped fresh parsley
1 eggplant -- 1-inch slices
2 zucchini -- sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:15
Categories : Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound bacon
1 head savoy cabbage
1 carrot -- peeled and grated
1 red bell pepper -- roasted
1 celery stalk -- diced
3 tablespoons sugar
4 tablespoons cider vinegar
3 tablespoons sour cream
Salt -- to taste
Black pepper -- to taste

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 :Jo Anne Merrill


Serving Size : 24 Preparation Time :0:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup packed brown sugar
3/4 cup rolled oats -- not instant
1/2 cup margarine
24 pieces caramel candy
2 tablespoons light cream
1/2 cup semisweet chocolate

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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Sauces/Marinades Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons diced celery
2 tablespoons grated onions
3 tablespoons margarine
3 tablespoons flour
1 1/2 cups milk
10 ounces frozen peas
5 ounces crab meat -- canned
4 ounces cooked shrimp -- * see note
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon capers -- drained and rinsed
3/4 cup 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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:45
Categories : Appetizers Breakfast
Brunch

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 (9-inch) pie crust -- * see note
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped green bell peppers
1 garlic clove -- minced
2 pounds tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
3 tablespoons tomato paste
3 tablespoons chopped fresh parsley
1/8 teaspoon black pepper
4 large eggs -- ** see note
12 black olives -- sliced
1/3 cup grated Parmesan cheese
8 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :2:15
Categories : Breads With Yeast Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package yeast -- not instant
1/4 cup water
1/2 cup milk
1 cup mashed potatoes
1/4 cup vegetable oil
2 tablespoons sugar
1 1/2 teaspoons salt
1 large egg
1 1/2 cups diced ham
4 1/2 cups all-purpose flour
1/4 cup 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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:30
Categories : Desserts Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method


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5 egg whites
2 tablespoons powdered sugar
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups whole milk
3 tablespoons granulated sugar
3 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 of the hot milk to the
yolks, then stir gradually into the milk. Continue to stir while cooking,
until the custard thickens. Pour custard through a sieve. Put the cooked
whites in a serving dish and pour the custard over them. Serve
immediately.

Description:
"A variation of a dessert created by former President Thomas
Jefferson."

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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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:55
Categories : Brunch Vegetables

Amount Measure Ingredient -- Preparation Method


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6 russet potatoes -- 1-1/2 pounds
4 cups water
1/4 teaspoon salt
3 egg yolks -- well-beaten
1/2 teaspoon sugar
3 egg whites
2 teaspoons margarine
2 teaspoons 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."

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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 :Jo Anne Merrill


Serving Size : 18 Preparation Time :0:15
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
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4 cups biscuit mix
1 cup sour cream
6 ounces 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.

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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 :Jo Anne Merrill


Serving Size : 12 Preparation Time :0:30
Categories : Muffins

Amount Measure Ingredient -- Preparation Method


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8 ounces crushed pineapple
2 tablespoons orange marmalade -- * see note
1 cup oats
1/2 cup sour cream
1/3 cup vegetable shortening
1/3 cup packed brown sugar
1 large egg
1 1/3 cups all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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.

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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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Casseroles Fruits
Pork

Amount Measure Ingredient -- Preparation Method


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1 (13 1/2-ounce) can pineapple chunks in juice
3 cups cubed ham
2 cups sweet potatoes, canned -- cooked and sliced
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon curry powder
1/8 teaspoon black pepper
2 tablespoons vinegar
3/4 cup water

TOPPING
1 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped Macadamia nuts
2 large eggs
1/2 cup milk
2 tablespoons margarine -- melted
1/2 teaspoon ground cinnamon -- optional

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.

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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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :1:30
Categories : Poultry

Amount Measure Ingredient -- Preparation Method


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3 pounds chicken fryers
3 parsley sprigs
3 dill weed sprigs
3 carrots -- sliced
2 yellow onions -- quartered
2 parsnips -- * sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon black pepper

DUMPLINGS
1 1/2 cups flour
1/2 teaspoon poultry seasoning -- or sage
1/3 cup fresh parsley
1/2 teaspoon black pepper
1 large egg -- beaten
1/2 cup milk
1/4 teaspoon salt -- optional

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."

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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 :Jo Anne Merrill


Serving Size : 8 Preparation Time :0:30
Categories : Chocolate Ethinic
Pies

Amount Measure Ingredient -- Preparation Method


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2 cups all-purpose flour -- fat removed
1 teaspoon salt
1/2 cup vegetable shortening -- * see note
1/3 cup cold water
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 stick 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.

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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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Ethinic Seafood

Amount Measure Ingredient -- Preparation Method


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1/2 onion
2 celery stalks
1/2 green bell pepper
3 tomatoes
2 tablespoons margarine
1 (10.75-ounce) can chicken broth
1 bay leaf
1 teaspoon thyme
Dash cayenne pepper
Salt -- to taste
12 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.

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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 :Jo Anne Merrill


Serving Size : 10 Preparation Time :0:40
Categories : Breads

Amount Measure Ingredient -- Preparation Method


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1 cup cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
Dash black pepper
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 eggs -- beaten
1 cup buttermilk
1/2 cup vegetable oil
8 3/4 ounces creamed corn
1/3 cup minced yellow onions
2 tablespoons minced hot chili peppers
1 tablespoon minced green peppers
1 tablespoon minced pimientos
1/2 cup shredded Cheddar cheese

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.

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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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:45
Categories : Casseroles Cheese
Meats

Amount Measure Ingredient -- Preparation Method


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6 bacon slices
1 pound lean ground beef
1 cup canned corn
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped onions
1/4 cup cornmeal
1/2 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon black pepper
8 ounces tomato sauce
1 large egg
1/4 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded Cheddar cheese
1/4 cup sliced black olives
1/4 cup chopped green chiles

PIE CRUST
1 cup all-purpose flour
2 tablespoons cornmeal
1/3 cup bacon fat -- or shortening

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.

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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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:15
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method


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1/2 onion
3 tablespoons margarine
6 eggs
2 tablespoons jalape�o jelly -- * see note
3 ounces cream cheese

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.

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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 :Jo Anne Merrill


Serving Size : 4 Preparation Time :0:10
Categories : Beverages

Amount Measure Ingredient -- Preparation Method


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1/2 cup cocoa
1 tablespoon flour -- unbleached
1/4 cup dark brown sugar -- packed
4 cups milk
3 whole cloves
1 cinnamon stick -- broken
2 tablespoons powdered sugar
1 1/2 teaspoons vanilla
Whipped cream
4 cinnamon sticks

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.

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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 :Jo Anne Merrill


Serving Size : 2 Preparation Time :0:10
Categories : Brunch Pasta
Quick and Easy Meals

Amount Measure Ingredient -- Preparation Method


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4 eggs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley -- chopped
2 cups cooked spaghetti
Black pepper
2 tablespoons olive oil
2 tablespoons 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.

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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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :0:20
Categories : Beverages Ethinic
Fruits

Amount Measure Ingredient -- Preparation Method


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1 cup diced watermelon
1 cup cubed cantaloupe
1 cup diced pineapple
1 cup sliced mangos
1 cup halved strawberries
1 cup orange juice
1/4 cup 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"

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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 :Jo Anne Merrill


Serving Size : 6 Preparation Time :1:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method


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1 package lime gelatin powder
1 cup water
7 ounces lemon-lime soda
1 cup applesauce

GARNISH