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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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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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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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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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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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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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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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Candied Lemon Peel Recipe By Serving Size Categories : Possum Kingdom Lake Cookbook : 1 Preparation Time :0:00 :

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

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

Ingredient -- Preparation Method -------------------------------lemon peel sugar 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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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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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): no cholesterol, 186 calories. 2 grams protein, 45 grams carbohydrate,

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Cherry Dessert Recipe By Serving Size : Possum Kingdom Lake Cookbook : 12 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 1/2 cups 2 tablespoons 1/4 cup 2 cans 1 envelope

Ingredient -- Preparation Method -------------------------------Bisquick baking mix sugar margarine or butter cherry pie filling -- 21 oz. each 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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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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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. dip. Also good as a fruit

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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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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. 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 Knead 8 to

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

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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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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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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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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. and freeze immediately. Pack according to preferred method

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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Fruit Balls Recipe By Serving Size Categories : Dot Oellerich : 1 Preparation Time :0:00 :

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

Measure -----------sticks pound can cup cups cups

Ingredient -- Preparation Method -------------------------------butter -- melted chopped dates coconut nuts brown sugar 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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Fruit Hints Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***** 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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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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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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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 1/2 1/4

tablespoons cup teaspoon

lemon juice dry sherry 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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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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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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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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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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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. 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 Beat until

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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. with 4 tablespoons each of brown and regular sugar. Sprinkle

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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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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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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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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Raisin Winterfruit Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups distilled white vinegar

2 4 2 1 4 1

1/3

cups cups cup tablespoons teaspoon cups cup

sugar natural and/or golden raisins coarsely chopped candied ginger -- or mustard seeds red pepper flakes peeled -- cored and diced -- firm pears or tart -- apples 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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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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Spiced Orange Wedges Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

4 2 12 3

1/2

cups cup pieces

oranges sugar vinegar whole cloves 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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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. Place 2 or 3 cloves in each peach. Add peaches to hot syrup. until peaches are tender. Cover and boil gently for 10 to 20 minutes, or Add cinnamon stick.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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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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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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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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