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* Exported from MasterCook *

Aunt Alice's Curried Four Fruit Bake

Recipe By : Alice Hale


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup margarine
3/4 cup brown sugar
4 teaspoons curry powder
16 ounces pear halves -- canned
maraschino cherries
16 ounces peach halves -- canned

Heat oven to 325 degrees.

Melt margarine. Add sugar and curry. Drain and dry fruit in 1 1/2 quart
casserole. Add margarine mixture. Bake 1 hour. Serve warm from baking
dish.

Good with ham, lamb, chicken or turkey. Flavor will be even better if
dish stands covered in refrigerator and the reheated.

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* Exported from MasterCook *

B.Q. Fruit

Recipe By : Chris
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can peach halves
2 cans pears
1 can pineapple slices
1/4 pound stewed prunes
4 tablespoons vinegar
1 small can tomato sauce
4 tablespoons butter
1/2 cup brown sugar

Drain all can fruits.


Bring tomato sauce, butter, vinegar and brown sugar to a boil. Remove
from heat. Add fruit and simmer a few minutes till fruit has been heated.
Great for meats or an accomplishment for buffers.

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* Exported from MasterCook *

Bananas Maui

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Medium Bananas -- firm
2 Tablespoons Butter -- melted
Salt
Guava Jelly

Peel bananas.

Lay in buttered baking dish.

Brush with melted butter, sprinkle lightly with salt.

Bake in a 350-degree oven for 15 to 20 minutes or until easily pierced


with a fork.

Just before serving, spoon a tbsp. of guava jelly over each banana.

Serve hot.

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* Exported from MasterCook *

Brandied Fruit Balls


Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups vanilla wafer crumbs
1 can condensed milk, sweetened
1 package mince meat -- crumbled
1 cup nuts -- chopped
1/3 cup Candied cherries -- chopped
2 tablespoons cocoa
1/4 teaspoon brandy flavoring
confectioner's sugar -- sprinkle

In large bowl, stir together all ingredients except confectioners# sugar


until well blended.

Using about 1 teaspoon mixture, roll in balls; coat with confectioners#


sugar.

Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.

Store in refrigerator.

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* Exported from MasterCook *

Brandied Holiday Fruit

Recipe By : Army Times 1978


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
33 Ounces canned peaches -- drained
15 1/2 ounces pineapple slices -- drained
4 ounces maraschino cherries -- drained
1 cup sugar
California brandy

In a one quart jar pack peach halves, pineapple slices and cherries in
layers adding about 1/4 cup sugar with each layer until the fruit reaches
the neck of the jar. Pour in enough brandy to cover, stir and seal
tightly.

NOTE: As fruit is removed, add equal amounts of fruit and sugar to the
jar and enough brandy to cover.

Make one quart.

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* Exported from MasterCook *

Candied Apricots

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces dried apricots
1 1/4 cups water
1 1/2 cups sugar
1/4 cup brandy
granulated sugar for coating apricots

Combine apricots and water. Heat to boiling and simmer 5 minutes. Cool.
Drain and measure 1 cup liquid from apricots (add water, if necessary, to
make this amount).

Turn 1 cup liquid into a 9" skillet.

Add 1-cup sugar and brandy, and heat to boiling, stirring until sugar
dissolves. Add drained apricots, and simmer 10 minutes. Remove from heat,
cover and allow to stand several hours or overnight.

Add remaining 1/2-cup sugar, and boil slowly 5 minutes. Let stand as
before.

Cook twice more for 5 minutes each time, allowing apricots to stand in the
syrup for several hours or overnight between each cooking. Cool in syrup,
then drain well.

Arrange apricots on a wire cake rack and set over a shallow pan, to drain
and dry.

To make fruit less sticky, place in an oven with a pilot light for 24
hours, or heat oven and then place in oven to dry.

Coat with sugar.

Busted by Barb at <abprice@wf.net>


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* Exported from MasterCook *

Candied Grapefruit Peel

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
grapefruit peel
1 1/2 cups sugar
1 cup water
granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to
cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Candied Lemon Peel

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
lemon peel
1 1/2 cups sugar
1 cup water
granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to
cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Candied Orange Peel

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Orange peel
1 1/2 cups sugar
1 cup water
granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to
cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at <abprice@wf.net>


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* Exported from MasterCook *

Cantaloupe Melba

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh raspberries*
1/3 cup sugar
2 tablespoons orange-flavored liqueur**
2 cantaloupes
3 cups raspberry sherbet

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored


brandy (optional) In a blender or food processor, whirl raspberries until
pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if
used) into puree and mix well; cover and chill. Halve cantaloupes and
remove seeds; peel and cut into thin slices. Line each of 8 small dessert
bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of
sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped with
Melba sauce would make a memorable finale for a menu featuring an egg and
cheese dish.

Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate,


no cholesterol, 186 calories.

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* Exported from MasterCook *

Cherry Dessert

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Bisquick baking mix
2 tablespoons sugar
1/4 cup margarine or butter
2 cans cherry pie filling -- 21 oz. each
1 envelope whipped toping mix.

Heat oven to 375 degrees.

Mix baking mix and sugar in large bowl; cut in margarine until crumbly.
Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches.

Bakes until edges are light brown, about 10 minutes; cool.

Spread pie filling evenly over crust.

Prepare whipped topping mix as directed on package.

Spread evenly over pie filling.

Cover and refrigerate at least 2 hours.

Cut into squares.

Cover and refrigerate any remaining dessert.

Busted by Barb

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* Exported from MasterCook *

Cherry Tarts

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces refrigerated piecrust
1 teaspoon milk
sugar
1 can pitted dark sweet cherries in syrup
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
lemon leaves for garnish

About 1 1/4 hours before serving or early in day:

1. Let piecrust dough stand at room temperature to soften as label


directs.

2.Preheat oven to 450 degrees. On floured surface with floured rolling


pin, roll dough into a round large enough to cut two 5 1/2" rounds; use to
line two 4 3/4 x 3/4" tart pans with removable bottoms. Prick dough all
over with fork. With small heart-shape cookie cutter, cut out hearts from
remaining dough. Place hearts on small ungreased cookie sheet; brush with
milk and sprinkle with 1 Tsp. sugar.

3. Bake hearts and tart shells as label directs for unfilled crust (you
may have to remove hearts after 8 minutes to prevent overbrowning). Cool
hearts and tart shells on wire rack; remove tart shells from tart pans.

4. Into small saucepan, measure 2 Tbsp. syrup from cherries. Stir flour,
almond extract, and 2 Tbsp. sugar. Over medium heat, heat to boiling,
stirring constantly. Drain remaining syrup from cherries; st

Busted by Barb

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* Exported from MasterCook *

Creamy Cranberry-Orange Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese -- softened
1/2 cup sour cream -- or yogurt
2/3 cup cranberry orange relish

In a bowl, mix together cream cheese and sour cream, beat until smooth.
Stir in cranberry orange relish. Chill. serve on fruit salads.

Makes 1 1/2 cups

Good on grapefruits sections, apples or oranges. Also good as a fruit


dip.
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* Exported from MasterCook *

Easy Fruit Crisp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Bisquick baking mix
3 tablespoons sugar
2 tablespoons finely chopped nuts
2 tablespoons margarine or butter -- softened
1/4 teaspoon ground cinnamon
1 can apple pie filling -- (20 oz.)
1 can crushed pineapple -- undrained (8 oz.)
1 teaspoon grated orange peel

Mix baking mix, sugar, nuts, butter and cinnamon with fork in microwave
pie plate until crumbly.

Microwave on high (100%) 1-1/2 minutes, stir with fork.

Microwave, stirring every minute, until dry and crumbly, 2 to 3 minutes


longer.

Mix remaining ingredients.

Divide among 6 custard cups.

For each serving, microwave 1 custard cup fruit mixture uncovered on high
(100%) until hot, 30 to 60 seconds.

Sprinkle with crumb mixture.

Store any remaining crumb mixture in tightly covered container in


refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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* Exported from MasterCook *

Easy Peach Dumplings

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can peach halves -- drained (reserve
-- -- 1/4 cup syrup)
-- (29 oz)
1/2 cup chopped pecans
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon margarine or butter -- softened
1 cup Bisquick baking mix
1/4 cup milk
1 tablespoon margarine or butter -- melted
1 tablespoon granulated sugar

Heat oven to 425 degrees.

Arrange peach halves, cut side down, in ungreased 8" square baking dish;
pour reserved syrup over peaches.

Mix pecans, 1/4 cup granulated sugar, the brown sugar, cinnamon and
nutmeg; sprinkle evenly over peaches. Dot with softened margarine.

Mix baking mix and milk until soft dough forms; beat vigorously 20
strokes.

Gently smooth dough into ball on floured cloth-covered board. Knead 8 to


10 times.

Roll dough into 8" square; place over peaches.

Brush with melted margarine; sprinkle with 1 Tbsp. granulated sugar.

Bake uncovered until golden brown, 20 to 25 minutes.

Serve with whipped cream if desired.

Make 8 to 9 servings.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Elegant Pears

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup white raisins
2 tablespoons walnuts -- chopped
2 tablespoons sugar
1 tablespoon lemon juice
4 Firm pears -- peeled and halved
2 tablespoons water
1/2 cup light corn syrup
Pears

Mix together raisins, walnuts, sugar and lemon juice.

Place the pear halves in a baking dish, hollow centers up.

Fill hollows with raisin mixture.

Add water to the baking dish and pour corn syrup over the pears.

Cover and bake at 350 degrees until tender, about 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Ella's Brandied Fruit

Recipe By : Ella Bailey, Anniston, AL


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pineapple chunks
1 cup canned peaches
1 cup maraschino cherries
3 cups sugar

Put one cup each of fruits and pour sugar over fruit and let stand over
night. Then stir with wooden spoon.

Never let the contents of the jar get below 3 cups or fermentation will
stop. Stir only with a wooden spoon.

Use a six cup or larger jar.

Ever two week (mark your calendar) add 1 cup fruit and 1 cup of sugar in
this order>
pineapple and sugar
peaches and sugar
cherries and sugar
Pack cup of fruit down tight (drain fruit thoroughly, always add sugar
last.

Let stand overnight, stirring the next morning.

Never refrigerate. Keep in warm spot. Never put on air tight top.

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NOTES : Takes 10 days to make. Good at Christmas.


* Exported from MasterCook *

Firecracker Pears

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cranberry juice
1 cup sugar
1/4 teaspoon cinnamon
1 tablespoon lemon juice
8 Firm -- ripe pears, pared,
-- stems on

Combine first 4 ingredients in large, deep saucepan and bring to boil


stirring until sugar is dissolved.

Set pears into boiling syrup and cook covered 8 to 10 minutes, turning
fruit occasionally so it is cooked evenly.

When fruit is just barely tender, remove from syrup with slotted spoon
and transfer to serving dish or individual dishes.

Boil syrup rapidly, uncovered, until reduced to 1 cup.

Pour hot syrup over pears.

Serve at room temperature.

SERVING SUGGESTIONS: Allow pears to cool. Put scoop of softened vanilla


ice cream in dessert bowls. Set pears on ice cream. Pour warm syrup over
pears. Whipped cream can be used instead of ice cream. Tuck mint leaf
into whipped cream for garnish.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Fresh Sweet Cherries

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***NONE***

Select moisture-proof containers with lids that are thoroughly clean.

Work with a small amount of cherries at a time to allow for quick


handling and prompt freezing.

Wash cherries in ice water and drain. Pack according to preferred method
and freeze immediately.

To freeze whole with stems, pack washed cherries with stems intact in
freezer containers. Shake containers to pack cherries closely. Cover
tightly and freeze.

For a syrup pack, make a syrup by boiling 1 cup sugar with 2 cups water
until sugar dissolves. Refrigerate until syrup is ice cold. It takes 1/2
to 2/3 cup syrup for each pint container of cherries. Add 1/2 Tsp.
ascorbic acid per pint of cherries. Pour about 1/2 cup ice cold syrup
into container. Fill half full with pitted fresh sweet cherries. Shake
container to pack fruit as closely as possible with crushing. Finish
filling container with cherries, leaving 1/2 inch headspace for half pints
and pints; 3/4 inch for 1 1/2 pints. If needed, add more syrup to cover
cherries. Place small pieces of crumpled plastic wrap or aluminum foil on
top of fruit, dressing down; to hold cherries under syrup. Cover tightly
and freeze.

For dry sugar pack, fill freezing containers with pitted or unpitted
fresh sweet cherries. Shake container to pack cherries closely. Pour 1/3
cup sugar over each pint of cherries. Cover tightly and freeze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Fruit Balls

Recipe By : Dot Oellerich


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks butter -- melted
1 pound chopped dates
1 can coconut
1 cup nuts
2 cups brown sugar
4 cups rice krispies.
powdered sugar

Melt butter and dates, coconut, nuts and brown sugar. Cook for 6 minutes
and then add rice krispies. roll in balls and then in powdered sugar.

Yield approximately 104 balls.

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* Exported from MasterCook *

Fruit Hints

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****

I'm not at all good with desserts. My favorite thing after a big meal is
fruit. I know, you`re going to say "how boring!"Just give me a chance. I
have some tricks in my apron pocket! I`ll give you just a few ideas now.

GRAPES...why not run them under cold water, dust with regular sugar and
put them in the freezer for an hour? They won`t last long enough on your
table to defrost. Try mixing a bowl of different colored grapes.

PEACHES....Take about 1 peach per person, especially in the winter.(These


Chili fruits look great, but their flavor is missing something.) Slice
them in wedges, sprinkle with cinnamon, add a tbls of some liqueur, any
flavor and cover and cook in the microwave for 5-7 min. Serve as you would
applesauce with a pork roast. It`s great with any roast. You can also make
a mixture of fruits for this, pear, nectarine,plums...use your
imagination. STRAWBERRIES.....The season is coming soon and I want you all
prepared for this one. It`s the best. I can`t tell you how much to make
for how many people, because no matter how much you make it will NEVER be
enough. Wash strawberries well, THEN take off the top or any bruises. (you
don`t want to wash away any flavor) cut each one in half or thirds if you
must. Place in a large bowl that has a secure cover or a large jar. Add a
few tbls sugar and the juice of a fresh lemon or two. Fill your container
2/3 nearly covering berries.Place the cover on and shake gently. Place in
refrig for at least 6 hour turning and shaking every hour or so. You need
not serve anything else with this, just make sure to provide juice glasses
and a ladle when the berries are done. Then just sit back and relax.
Converted by MMCONV vers. 1.00

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* Exported from MasterCook *

Fruit Salad With Nuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 honeydew melon; small
2 oranges
1 cup blue grapes
lettuce leaves
12 walnut halves
----------dressing----------
8 ounces yogurt; (1 container)
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon tomato catsup
2 tablespoons evaporated milk
1 dash salt
1 dash white pepper

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line
a glass bowl with lettuce leaves; arrange melon balls, orange slices,
grapes, and walnuts in layers on top of lettuce. Mix and blend well all
ingredients for the dressing. Adjust seasonings. Pour dressing over
fruit. Let salad ingredients marinate for 30 minutes. Toss salad just
before serving.
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* Exported from MasterCook *

Fruit Topping

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup whipping cream -- whipped
1 tablespoon confectioners sugar
1 small ripe banana -- mashed
1 small orange cut in cubes
1 teaspoon grated orange peel
4 large strawberries

Combine all ingredients except strawberries. Chill.

Pile fruit topping on top of a pound cake or other cake slice.

Top each serving with a strawberry.

Make enough toppings for 4 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Grapefruit Aspic

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons unflavored gelatin
1 cup cold water
1 cup sugar
2 cups + 6 Tbsp. grapefruit juice
3 tablespoons lemon juice
1/2 cup dry sherry
1/4 teaspoon salt
Grapefruit sections

Soak the gelatin in 1/2 cup of the water.

In a saucepan, stir together the remaining 1/2-cup water and the sugar
over medium heat until the sugar is dissolved.

Dissolve the gelatin in the sugar mixture and cool.

Add the grapefruit juice, lemon juice, sherry and salt.

Pour the mixture into an oiled 9" ring mold and chill until firm.

Turn out on a platter and garnish with grapefruit sections.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Hot Fruit Compote

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/4 ounces pineapple chunks in juice -- canned, drained
16 ounces sliced peaches -- canned, drained
15 ounces spiced apple rings -- jar, drained
16 ounces pear halves -- canned, drained
16 ounces apricot halves -- canned, drained
1/2 cup butter
2 tablespoons all-purpose flour
1/2 cup sugar
1 cup sherry
12 maraschino cherries -- red

Layer first 5 ingredients in a 13x9x2 inch baking dish.

Melt butter in top of double boiler, add flour, sugar and sherry, mix
well. Cook 15 minutes or until mixture is lightly thickened. Pour over
fruit. Arrange cherries on top. Bake at 350 degrees for 20 minutes and
serve immediately.
Yield 10 servings.

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* Exported from MasterCook *

Hot Pears

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pears
1 cup sugar
2 cups water
Hot cinnamon drops -- optional

Peel, quarter and core several pears.

Simmer in syrup of sugar and water until tender, about 10 to 12 minutes.

For added zest, dissolve hot cinnamon drops in the syrup before adding to
the pears.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Impossible Rhubarb Streusel Pie


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons firm margarine or butter
1/2 cup Bisquick. baking mix
1/4 cup packed brown sugar
1/4 cup chopped nuts
1 package frozen rhubarb -- thawed and well
-- drained (16 oz.)
3/4 cup milk
2 Eggs
1 cup sugar
1/2 cup Bisquick. baking mix
2 tablespoons margarine or butter -- softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat oven to 375 degrees. Grease 9" pie plate.

Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir
in nuts. Reserve.

Arrange rhubarb evenly in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or


1 minute with hand beater.

Pour into pie plate.

Sprinkle with reserved mixture.

Bake until knife inserted in center comes out clean, about 40 minutes.

Serve with sweeten whipped cream if desired.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98

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* Exported from MasterCook *

Jellied Cherry-Wine Bowl


Recipe By : From 1969 cookbook.
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cherry gelatine
2 cups hot water
1 can cherry pie filling -- 1 pound 6 ounces
1/3 cup claret wine
2 tablespoons lemon juice
3 ounces cream cheese
1 cup evaporated milk

Dissolve gelatin in the hot water. Add pie filling, wine and lemon juice.
Cool.
Soften cream cheese and gradually beat in evaporated milk. Add to gelatin
mixture, chill until mixture thickens slightly. Stir to distributed
cherries and pour into 6 cups serving dish or mold. Chill well. Makes 8
to 10 servings.

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* Exported from MasterCook *

Peach Chiffon Dessert

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sliced peaches in heavy syrup -- (1 lb.)
1/3 cup corn starch
1/2 cup + 2 Tbsp. sugar
1/4 teaspoon salt
2 cups milk
2 Egg yokes -- slightly beaten
1 teaspoon lemon juice
1/2 teaspoon vanilla
2 Egg whites

Blend peaches and syrup on high speed of blender 60 seconds or until


pureed.

In saucepan mix cornstarch, 1/2-cup sugar and slat.

Gradually stir in milk, then egg yolks.


Cook and stir over medium low heat until mixture boils 1 minute.

Remove from heat.

Stir in peach puree, lemon juice and vanilla.

Beat egg whites until foamy; gradually add remaining sugar. Beat until
stiff peaks form; fold into cornstarch mixture.

Chill in serving dishes.

Top with whipped cream and peach slices.

Makes 6 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Plum Crumb

Recipe By : Aunt Gene's friend


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups purple plums -- canned
4 tablespoons sugar
4 tablespoons brown sugar
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 egg -- beaten
1/4 cup melted butter

Cut plums into quarters and arrange on bottom of a pie plate. Sprinkle
with 4 tablespoons each of brown and regular sugar.

Mix flour with the 1 cup of sugar and baking powder and the beaten egg,
Crumble over top of plumbs.

Drizzle melted butter over top before putting in the oven. Bake at 350
degrees for 45 minutes.

Serve warm with whipped cream or vanilla ice cream.

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* Exported from MasterCook *

Poached Pears with Cranberry Spice, Spice Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large pears -- to 8
1 quart cranberry cocktail juice
2 sticks cinnamon
2 whole cloves -- to 6
1/3 cup honey
2 tablespoons cornstarch
2 tablespoons water

Peel pears and leave whole with stem attached. Place into saucepan and
pour cranberry juice over them. Add spices and Honey. Simmer, turning
pears occasionally until pears are tender but still hold their shape.
About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boil
until there are 2 cups left. Remove spices, stir in cornstarch mixture
(cornstarch & water), stir over moderate heat until sauce thicken. Spoon
sauce over pears and serve warm. Garnish with mint leaves.

Serves 4 to 8

Use any left over sauce to pep up broiled smoked ham or chicken.

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* Exported from MasterCook *

Polk County Apple Crisp

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Apples -- peeled and cored
-- and sliced (tart &
-- crisp), up to 8
1 tablespoon Brown sugar
1 lemon -- Juice of
1 lemon -- grated , Rind of
1 1/2 teaspoons vanilla
1 tablespoon rum -- optional;
1 cup all-purpose flour -- sifted
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup Imperial Brown Sugar
Cinnamon

Toss apples with 1 Tbsp. brown sugar, lemon juice and lemon rind, vanilla
and rum.

Arrange apples in 2-quart shallow casserole dish.

To make crumb mixture, blend flour, butter, and sugars with pastry
blender.

Sprinkle crumb mixture evenly over apples.

Sprinkle with cinnamon.

Bake at 350 degrees for about 1 hour, or until apples are tender and
crust is golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *


Poultry Pear Combo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Split and boned chicken breast
4 tablespoons butter
1 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon curry powder
1 teaspoon salt
4 Pears -- sliced

Saut# the chicken pieces in butter until light brown.

Mix together the orange juice, honey, lemon juice, curry powder and salt.

Dip the chicken in the orange juice mixture and arrange the pieces in a
baking dish, skin sides down.

Cover with remaining sauce and bake uncovered at 350 degrees for 20
minutes.

Turn chicken over and add sliced pears.

Baste the fruit with the sauce; bake an additional 30 minutes or until the
chicken is tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Raisin Winterfruit Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups distilled white vinegar
2 cups sugar
4 cups natural and/or golden raisins
1/3 cup coarsely chopped candied ginger -- or
2 tablespoons mustard seeds
1 teaspoon red pepper flakes
4 cups peeled -- cored and diced
-- firm pears or tart
-- apples
1 cup diced red bell pepper

Mix vinegar and sugar in Dutch oven.

Add raisins, ginger and pepper flakes.

Bring to a boil. Reduce heat; simmer 5 minutes.

Mix in pears and bell pepper.

Return to boil; simmer 5 minutes.

Spoon into jars; cover and cool.

Store in refrigerator.

Drain and serve with meats, poultry and cheese.

This relish is great accompaniment to ham and other roasted meats.

Keeps in the refrigerator for up to a month.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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NOTES : When draining relish to serve, save drained liquid to make a


vinaigrette for fruit salads. Just whisk equal amounts of
vegetable oil and liquid drained from relish.
* Exported from MasterCook *

Spiced Apple Sticks

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 medium apples -- sliced
3 quarts water
3 tablespoons vinegar
1 cup sugar
1/2 cup light corn syrup
1 cup cider vinegar
2/3 cup water
2 teaspoons whole cloves
1 1/2 sticks cinnamon

Wash, peel, core and slice apples into eights lengthwise. To prevent
discoloration, drop slices directly into 5 quart bowl containing solution
of 3 quarts water and 3 tablespoon vinegar.

Combine sugar, corn syrup, 1 cup vinegar, 2/3 cup water and spices tied in
cheesecloth bag in 4 quart kettle, bring to boil. Add drained apples,
cover. Boil until apples are translucent, about 3 minutes. Pack apple
sticks into 3 hot pint jars, cover with syrup, filling to within 1/4" of
jar top. Wipe jars rim. Adjust lids. Process in boiling water bath 15
minutes. Start to count processing time when water in canner returns to
boiling. Remove jars.

Makes 3 pints.

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* Exported from MasterCook *

Spiced Orange Wedges

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oranges
2 cups sugar
1/2 cup vinegar
12 whole cloves
3 pieces cinnamon stick

Put whole orange in sauce pan. Add 1 quart water, bring to a boil; boil
20 minutes, drain and cut into eighths. combine sugar, 1 1/4 cups water,
vinegar, cloves and cinnamon sticks. Stir over low heat until sugar is
dissolved. Bring to a boil, add pieces of orange and simmer abut 20
minutes. Cool. cover and store in refrigerator. Serve as a relish.
makes about 5 cups.

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* Exported from MasterCook *

Spiced Peaches

Recipe By : Mary Fletcher


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh peaches
2 cups water
1 cup sugar
Salt -- few grains
2 whole cloves per peach -- up to 3
1 small cinnamon stick

Heat water and sugar in large pot to form syrup. Add cinnamon stick.

Place 2 or 3 cloves in each peach.

Add peaches to hot syrup. Cover and boil gently for 10 to 20 minutes, or
until peaches are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

St. Marcarius' Sugarplums

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons chocolate chips
3 tablespoons pecan pieces
2 teaspoons powdered instant coffee
1 tablespoon warm water
1 cup pitted prune halves
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar

In a food processor fitted with a metal blade, or electric blender, chop


chocolate chips and pecans until fine.

In a small bowl dissolve 1 tsp. of the coffee in water.

Add pecan mixture mixing to form a paste.

Fill prune halves with pecan mixture equally divided; set aside

In small bowl beat egg whites with cream of tartar to form soft peaks.
Gradually add sugar, beating to form stiff peaks.

Stir in remaining instant coffee with fork, dip filled prunes in meringue
mixture.

Place on greased baking sheets about 2" apart. Bake in 300-degree oven 35
to 40 minutes until dry. Remove to wire racks to cool.

Dust with powdered sugar and grated chocolate, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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NOTES : Sugarplums may be stored up to 1 week loosely wrapped in waxed


paper.

************* ERROR 5003 **************

* Exported from MasterCook *

Strawberries With Pine Nut-Praline Cream

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
3 tablespoon water
1/3 cup pine nuts
1 cup whipping cream
well chilled
1 teaspoon vanilla extract
2 pint strawberries
hulled -- quartered

Preparation time: 15 minutes. Cooking time: 5 minutes. Vanilla yogurt


can be used in place of whipped cream. 1. Lightly oil a flat baking
sheet. Put the sugar in a small heavy saucepan; drizzle water over and
swirl the pan so all the sugar is moistened. Cook over medium-high heat,
watching closely, until sugar is melted and mixture is a rich medium
brown. Add pine nuts and remove from heat. Immediately pour onto baking
sheet and cool completely. 2. Break cooled nut mixture into pieces.
Grind to a powder in a food processor or blender. 3. Whip cream until it
holds soft peaks. Mix in vanilla and half of ground nut mixture. 4. To
serve, place a spoonful of whipped cream into serving bowls; top with
berries and a small sprinkling of nut powder. Chicago Tribune, 08/05/93.

Converted by MMCONV vers. 1.00


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* Exported from MasterCook *

Winter Apricot Compote

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
60 ounces canned apricot halves
1 cup apricot nectar
1 1/2 tablespoons cornstarch
3 tablespoons cold water
1 tablespoon curry powder
1/2 cup firmly packed light brown sugar
1 cup diced pitted prunes
30 ounces canned pear halves -- drained
1/2 cup toasted coconut -- optional

Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrup
from other uses.
Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups.
Blend cornstarch and water in large saucepan. Gradually stir in syrup
mixture. Simmer mixture, stirring constantly, for 30 seconds, add prunes
and drained apricot and pear halves, simmer uncovered for about 5 minutes
or just until heated through.
Spoon into attractive chafing dish and serve with coconut if desired.

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