* Exported from MasterCook * 1-2-3 Blackberry Sherbet Recipe By Serving Size Categories Amount -------4 2 2 :Arlene P.

Rogers; Louisville, KY : 0 Preparation Time :0:00 : Desserts Ices/Sorbets Ingredient -- Preparation Method -------------------------------fresh blackberries -- see * Note sugar buttermilk Blackberries -- for garnish Fresh mint sprigs -- for garnish

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

* Note; Two (14-ounce) packages frozen blackberries, thawed, may be substituted for fresh blackberries. Stir together blackberries and sugar in a bowl; let stand 30 minutes. Process blackberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours. Break frozen mixture into chunks, and place in bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired. This recipe yields 1 quart. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "07-06-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - Per serving: 1746 Calories (kcal); 4g Total Fat; (2% calories from fat); 16g Protein; 423g Carbohydrate; 17mg Cholesterol; 518mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Almond Chicken Recipe By Serving Size :Mildred Sherrer; Bay City, TX : 4 Preparation Time :0:00

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

: Chicken Poultry Measure -----------cup tablespoons tablespoon teaspoon teaspoon cups teaspoon tablespoon tablespoons tablespoon teaspoon teaspoon teaspoon tablespoons cup

Main Dish Ingredient -- Preparation Method -------------------------------lemon juice Dijon mustard garlic cloves -- minced olive oil freshly-ground white pepper skinned boned chicken breast halves olive oil reduced-sodium fat-free chicken broth cornstarch water orange marmalade light margarine salt freshly-ground black pepper dried crushed red pepper chopped fresh parsley sliced almonds -- toasted

Whisk together first 5 ingredients. Place in a shallow dish, reserving 1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Remove chicken from marinade; discard marinade. Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8 minutes on each side or until done. Remove chicken, reserving drippings in skillet. Add reserved 1/4 cup marinade mixture and chicken broth, stirring to remove bits from bottom of skillet. Stir together cornstarch and water; add to broth mixture. Bring to a boil; cook, stirring constantly, 1 minute. Stir in marmalade and next 4 ingredients. Return chicken to skillet; spoon sauce over chicken. Sprinkle with parsley and almonds. This recipe yields 4 servings. Per serving: Calories 264 (43% from fat); Fat 12.5g (sat 1.6g, mono 7.1g, poly 2.2g); Protein 28g; Carb 7g; Fiber 1.1g; Chol 66mg; Iron 1.4mg; Sodium 723mg; Calc 48mg. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 11g Total Fat; (58% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 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 * Almond-Citrus Salad Recipe By Serving Size Categories Amount -------2/3 2 1/2 1 3 4 1 1 2 1 2 1 1 1 1/2 1/4 1/4 1/8 1 :n/a : 10 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------vegetable oil grated grapefruit rind fresh grapefruit juice Italian salad dressing mix - (0.7 oz) grapefruits -- peeled, sectioned oranges -- peeled, sectioned baby spinach - (6 oz) mixed salad greens - (14 oz) celery ribs -- sliced green bell pepper -- chopped avocados -- (optional),peeled and sliced === SWEET-AND-SPICY ALMONDS === sliced almonds or pecan pieces butter or margarine -- melted sugar ground cumin chili powder dried crushed red pepper salt

Measure -----------cup teaspoons cup envelope package package

cup tablespoon teaspoons teaspoon teaspoon teaspoon pinch

Whisk together first 4 ingredients; chill, if desired. Combine grapefruit, next 5 ingredients, and, if desired, avocado in a large bowl. Add dressing, tossing to coat. Sprinkle with Sweet-and-Spicy Almonds. For Sweet-and-Spicy Almonds: Stir together almonds and butter in a small bowl. Combine sugar and remaining ingredients; sprinkle over almonds, tossing to coat. Spread on a lightly greased baking sheet. Bake at 325 degrees, stirring occasionally, for 15 minutes. Cool. (Makes 1 cup) This recipe yields 10 servings. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 22g Total Fat; (71% calories from fat); 2g Protein; 18g Carbohydrate; 3mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

NOTES : Recipe from the 1996 Recipe Hall of Fame 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 * Amaretto-Walnut Brownies Recipe By Serving Size Categories Amount -------1 1/2 1 8 5 3 1/3 1/3 1 1 2/3 1/8 :Tina Hoover; Olathe, KS : 15 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------coarsely-chopped walnuts -- toasted almond liqueur butter unsweetened chocolate squares - (1 oz ea) eggs sugar Swiss mocha instant coffee mix vanilla extract all-purpose flour salt Toasted walnut halves -- for garnish Drain, discarding liqueur.

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

Soak chopped walnuts in liqueur 4 to 6 hours.

Melt butter and chocolate in a heavy saucepan over low heat. Beat eggs, sugar, and Swiss mocha at medium-high speed with an electric mixer 8 minutes. Gradually add chocolate mixture, beating at low speed until blended. Gradually add vanilla, flour, and salt, beating until blended. Stir in chopped walnuts. Pour into a lightly greased aluminum foil-lined 13- by 9-inch pan. Bake at 350 degrees for 30 to 35 minutes. Cool on a wire rack. Cut into squares. Garnish, if desired. This recipe yields 15 brownies. Comments: Mocha. For testing purposes only, we used International Coffees Suisse

Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 14g Total Fat; (34% calories from fat); 3g Protein; 55g Carbohydrate; 95mg Cholesterol; 162mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * An Apple-A-Day Pork Chops Recipe By Serving Size Categories Amount -------6 1 1/2 1/2 1 2 1/2 1/2 3/4 :Mary Grace Ellis; Delmar, MD : 6 Preparation Time :0:00 : Main Dish

Pork

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

Ingredient -- Preparation Method -------------------------------boneless pork loin chops - (4 oz ea) Vegetable cooking spray dried rosemary - (to 1 1/2) salt - (to 3/4) freshly-ground black pepper - (to 3/4) Red Delicious apple -- peeled, chopped golden raisins currants olive oil Marsala wine or apple cider === GARNISHES === Rosemary sprig Apple slices

Coat both sides of pork chops evenly with cooking spray. Combine rosemary, salt, and pepper. Rub mixture evenly on both sides of pork; set aside. Cook apple, raisins, and currants in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes. Add 1/4 cup wine, stirring constantly, until most liquid is evaporated. Add remaining wine, and cook 15 minutes or until mixture is thickened. Cook pork chops in a large skillet coated with cooking spray over medium-high heat 5 minutes on each side or until done. Top with apple mixture. Garnish, if desired. This recipe yields 6 servings. Per serving: Calories 286 (34% from fat); Fat 10.9g (sat 3.3g, mono 5g, poly 1.1g); Protein 24.5g; Carb 23g; Fiber 1.4g; Chol 68mg; Iron 1.9mg; Sodium 276mg; Calc 38mg. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 2g Total Fat; (13% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anchorage Country Store Whole Wheat Bread Recipe By Serving Size Categories Amount -------4 1/2 1 2 3 1/2 2 2 Note: :Marjorie Rosenberger Pierce; Louisville, KY : 0 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------whole wheat flour -- divided instant nonfat dry milk powder salt active dry yeast - (1/4 oz) water -- divided honey butter or margarine all-purpose flour - (to 3)

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

Equal amounts of whole wheat and all-purpose flour may be used.

Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at low speed with a heavy-duty electric mixer until combined. Bring 2 cups water to a boil over medium heat; add honey and butter, stirring until butter melts. Remove from heat, and stir in 1 cup cold water. (Mixture will register about 120 degrees.) Add honey mixture to flour mixture, beating at low speed 1 minute. Increase speed to medium, and beat 2 more minutes. Gradually add remaining wheat flour and enough all-purpose flour to make a soft dough. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Roll each portion into a 15- by 10-inch rectangle. Roll each up jellyroll fashion, beginning with short end. Fold ends under, and place each, seam-side down, in a 9- by 5-inch loafpan. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Bake at 375 degrees for 40 to 45 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning. This recipe yields 2 loaves. Comments: Start your gift giving with this wonderful bread wrapped in festive paper or a holiday tea towel and tied with a bow and fresh greenery. Source: "Southern Living Magazine, November 2000"

S(Formatted for MC6): "05-18-2001 by Joe Comiskey Yield: "2 loaves"

-

jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 2346 Calories (kcal); 32g Total Fat; (11% calories from fat); 67g Protein; 488g Carbohydrate; 62mg Cholesterol; 6681mg Sodium Food Exchanges: 23 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Appetizer Chicken Roulades Recipe By Serving Size Categories Amount -------4 1/4 1/4 1 1 8 1 1/2 :n/a : 0 Preparation Time :0:00 : Appetizers Poultry

Chicken

Measure -----------teaspoon teaspoon package teaspoon large jar

Ingredient -- Preparation Method -------------------------------boneless skinless chicken breasts salt freshly-ground black pepper log goat cheese - (3 oz) -- softened = (or substitute 3 oz cream cheese) cream cheese - (3 oz) -- softened dried basil fresh spinach leaves roasted sweet red peppers - (7.25 oz) -- drained Additional fresh spinach leaves -- (optional)

Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast. Top each with 2 spinach leaves and roasted red peppers. Roll up, jellyroll fashion, starting with a short side. Secure rolls with wooden picks, and place, seam-side down, in a lightly greased 11- by 7-inch baking dish. Bake, covered, at 350 degrees for 15 minutes. Uncover and bake 20 more minutes or until chicken is done. Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired. This recipe yields about 24 roulades. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net"

Yield: "24 roulades" - - - - - - - - - - - - - - - - - - Per serving: 1040 Calories (kcal); 12g Total Fat; (10% calories from fat); 218g Protein; trace Carbohydrate; 548mg Cholesterol; 1147mg Sodium Food Exchanges: 0 Grain(Starch); 30 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple Pudding Cake Recipe By Serving Size Categories Amount -------1 1/2 1 2 1/4 1 1/2 2 1 1 1 :Barbara Hughes; Murphy, NC : 6 Preparation Time :0:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------brown sugar - (firmly packed) -- divided all-purpose flour baking powder salt ground cinnamon milk vegetable oil vanilla extract Granny Smith apple -- peeled, chopped hot apple cider

Combine 3/4 cup brown sugar, flour, and next 3 ingredients in a lightly greased 9- by 1 3/4-inch round cakepan. Stir together milk, oil, and vanilla; add to sugar mixture, stirring until blended. Stir in apple. Sprinkle with remaining 3/4 cup brown sugar. Pour hot apple cider slowly over batter. Do not stir. Bake at 350 degrees for 30 to 35 minutes or until a cake layer forms on top. Cool slightly, and serve with ice cream. This recipe yields 6 servings. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 143 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g Protein; 20g Carbohydrate; 3mg Cholesterol; 262mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple-Blueberry Cream Puff Sundaes Recipe By Serving Size Categories Amount -------3/4 6 3/4 1/4 3 2 2 1 1/2 :n/a : 7 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------water butter or margarine all-purpose flour salt eggs frozen escalloped apples - (12 oz ea) fresh or frozen blueberries -- thawed lemon juice vanilla ice cream Fresh mint sprigs -- for garnish

Measure -----------cup tablespoons cup teaspoon large packages cups tablespoon gallon

Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat to low. Add flour and salt; beat with a wooden spoon until mixture leaves sides of pan. Remove from heat; cool slightly. Add eggs, 1 at a time, beating until smooth. Drop batter by 2 rounded tablespoonfuls 3 inches apart on lightly greased baking sheets. Bake at 450 degrees for 10 minutes; reduce temperature to 325 degrees, and bake 15 more minutes or until golden. Pierce cream puffs with a fork to let steam escape, and cool. Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples,blueberries, and lemon juice. Split cream puffs in half; fill with ice cream, top with apple mixture, and replace pastry top. Garnish, if desired. This recipe yields 7 servings. Comments: To serve with cinnamon ice cream, soften vanilla ice cream, and stir in 2 to 3 teaspoons ground cinnamon; freeze. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "07-06-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 468 Calories (kcal); 28g Total Fat; (53% calories from fat); 9g Protein; 46g Carbohydrate; 173mg Cholesterol; 322mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;

2 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple-Oat Snack Squares Recipe By Serving Size Categories Amount -------3 2 2/3 1 1/2 1 1 2 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------buttermilk biscuit mix uncooked quick-cooking oats light brown sugar - (firmly packed) ground cinnamon butter or margarine -- cut into pieces milk apple fruit filling - (21 oz) light brown sugar

Stir together first 4 ingredients in a medium bowl; cut in butter with a pastry blender until crumbly. Stir in milk just until dry ingredients are moistened. Fold in fruit filling, and spoon into a lightly greased 13- by 9-inch pan. Sprinkle with 2 tablespoons brown sugar. Bake at 350 degrees for 40 minutes or until golden. and cut into squares. This recipe yields 16 squares. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "16 squares" - - - - - - - - - - - - - - - - - - Per serving: 1037 Calories (kcal); 100g Total Fat; (84% calories from fat); 9g Protein; 31g Carbohydrate; 282mg Cholesterol; 1064mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cool on a wire rack,

Apple-Spinach Salad Recipe By Serving Size Categories Amount -------2 2 1/2 1/4 1/4 1/4 2 1/4 * Note: :The Andersons; Austin, TX : 4 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------fresh baby spinach - (6 oz ea) -- see * Note Granny Smith apples -- chopped salted cashews raisins or golden raisins sugar vegetable oil balsamic or apple cider vinegar celery salt

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

One (10-ounce) package regular fresh spinach may be substituted.

Combine first 4 ingredients in a serving bowl. Whisk together sugar and next 3 ingredients until well blended. Pour mixture over salad, tossing gently. Serve immediately. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 14g Total Fat; (59% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 101mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Flank Steak Recipe By Serving Size Categories Amount -------1 1/4 1/4 3 3 3 :n/a : 4 Preparation Time :0:00 : Beef Main Dish

Grilling

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

Ingredient -- Preparation Method -------------------------------flank steak - (abt 1 1/4 lbs) vegetable oil orange juice soy sauce honey rice wine vinegar

2 1 1/2 1 1/2 3

tablespoons teaspoons teaspoon tablespoons

minced green onions grated fresh ginger garlic clove -- pressed cornstarch water

Score steak diagonally across grain at 3/4-inch intervals. Combine oil and next 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally. Remove steak from marinade, reserving marinade. Grill steak, covered with grill lid, over high heat (400 to 500 degrees) about 6 minutes on each side or until desired degree of doneness. Bring reserved marinade to a boil in a saucepan, and boil at least 1 minute or until reduced by one-third. Stir together cornstarch and 3 tablespoons water until smooth. Add to marinade; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute; remove from heat. Spoon over steak. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 14g Total Fat; (62% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 773mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Asian Glazed Cornish Hens Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 2 1/8 1/8 1 2 :Dawn Snow; Lavergne, TN : 2 Preparation Time :0:00 : Cornish Hens Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------soy sauce teriyaki sauce honey lemon juice ground ginger freshly-ground black pepper garlic clove -- minced Cornish hens - (1 1/2 lbs ea) -- see * Note

* Note: Four bone-in chicken breast halves may be substituted for Cornish hens. Marinate 2 hours, and bake at 400 degrees for 40 minutes. Combine first 7 ingredients in a large heavy-duty zip-top plastic bag; add hens. Seal and chill 8 hours. Remove hens from marinade, reserving marinade. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. Bring marinade to a boil in a small saucepan, remove from heat. Bake hens at 400 degrees for 1 hour and 15 minutes or until done, basting occasionally with marinade. Cover hens loosely with aluminum foil after 1 hour to prevent browning, if necessary. Remove from oven; cover with foil, and let stand 5 minutes. This recipe yields 2 servings. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 1290mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Citrus Salad Recipe By Serving Size Categories Amount -------3 2 1 1/4 8 2 1 1 2 1 2 :Ellie Wells; Lakeland, FL : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------cider vinegar vegetable oil sugar salt torn salad greens oranges -- peeled, sectioned grapefruit -- peeled, sectioned pear -- peeled, and thinly sliced ripe avocados -- peeled, sliced seedless green grapes chopped walnuts -- (optional), toasted

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

cup tablespoons

Whisk together first 4 ingredients.

Place greens in a large bowl. Add orange sections and next 4 ingredients. Drizzle with dressing, tossing gently to coat. Sprinkle with walnuts, if desired. Serve immediately. This recipe yields 6 servings. Per serving: Calories 355 (35% from fat); Fat 14g (sat 2g, mono 7.6g, poly 3g); Protein 4g; Carb 34g; Fiber 11g; Chol 0mg; Iron 1.5mg; Sodium 109mg; Calc 71mg. Comments: For a complete meal, top with grilled chicken strips or canned albacore tuna. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-29-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 6g Total Fat; (45% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Egg Rolls Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 3 1 1 1 1/4 1/4 :n/a : 0 Preparation Time :0:00 : Egg/Spring Rolls Ingredient -- Preparation Method -------------------------------shredded cabbage - (10 oz) container fresh bean sprouts - (8 oz) -- chopped chopped garlic Peanut oil ground cumin dried crushed red pepper salt lime juice ripe avocados -- peeled, seeded and chopped egg roll wrappers - (16 oz) soy sauce minced fresh ginger fresh cilantro leaves -- chopped

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

Saut� first 3 ingredients in 1 tablespoon hot oil in a skillet until tender. Stir in cumin and next 3 ingredients. Cook 1 minute. Remove from heat, and cool. Fold in avocado.

Soon 2 tablespoons mixture into center of each egg roll wrapper; moisten edges with water. Fold bottom side over filling; fold left and right sides over filling, and roll up tight. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry egg rolls 1 to 2 minutes or until golden brown; drain on paper towels. Cut diagonally to serve. Combine soy sauce, ginger, and cilantro; serve with egg rolls. This recipe yields 15 egg rolls. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "15 egg rolls" - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 1g Total Fat; (3% calories from fat); 16g Protein; 34g Carbohydrate; 0mg Cholesterol; 18599mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Blue Salad Recipe By Serving Size Categories Amount -------3/4 4 2 1 1/2 :Chef Franklin Biggs; Homewood, AL : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------mixed salad greens Balsamic Vinaigrette -- (see below) blue cheese -- crumbled oranges -- peeled, and cut into thin slices strawberries -- quartered Sweet-and-Spicy Pecans -- (see below) === BALSAMIC VINAIGRETTE === balsamic vinegar Dijon mustard honey garlic cloves -- minced shallots -- minced salt freshly-ground black pepper olive oil === SWEET-AND-SPICY PECANS ===

Measure -----------pound ounces pint cup tablespoons tablespoons small teaspoon teaspoon cup

3 3 2 2 1

1/4 1/4

1/4 1 1 2 1 1/8

cup cup cup tablespoons tablespoon teaspoon

sugar warm water pecan halves sugar chili powder ground red pepper

Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on 6 individual plates. Arrange orange slices over greens; sprinkle with strawberries, and top with Sweet-and-Spicy Pecans. For Balsamic Vinaigrette: Whisk together first 7 ingredients until blended. Gradually whisk in olive oil. (Makes 1 2/3 cups) For Sweet-and-Spicy Pecans: Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves. Add pecan halves, and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until pecans are golden brown, stirring once. (Makes 1 cup) This recipe yields 6 servings. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 647 Calories (kcal); 54g Total Fat; (72% calories from fat); 8g Protein; 39g Carbohydrate; 14mg Cholesterol; 477mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 10 1/2 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 0 0 0 0 * Exported from MasterCook * Baby Hot Browns Recipe By Serving Size Categories Amount -------24 3 3 1/2 1 1 1/2 1/4 :n/a : 0 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------pumpernickel party rye bread butter or margarine all-purpose flour shredded sharp Cheddar cheese - (2 oz) milk diced cooked turkey salt

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

6

1/4 1/2

teaspoon cup

ground red pepper freshly-grated Parmesan cheese bacon slices -- cooked, crumbled Bake at 500 cook, whisking until cheese whisking in turkey, salt,

Arrange bread slices on a lightly greased baking sheet. degrees for 3 to 4 minutes. Melt butter in a saucepan over low heat; add flour, and constantly, until smooth. Add Cheddar cheese, whisking melts. Gradually whisk in milk; cook over medium heat, constantly,until mixture is thickened and bubbly. Stir and pepper. Chill,if desired.

Top bread slices evenly with warm cheese mixture. Sprinkle evenly with Parmesan cheese and bacon. Bake at 500 degrees for 2 minutes or until Parmesan is melted. This recipe yields 2 dozen. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 759 Calories (kcal); 62g Total Fat; (72% calories from fat); 22g Protein; 29g Carbohydrate; 159mg Cholesterol; 1610mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baby Loin Back Ribs Recipe By Serving Size Categories Amount -------2 3 1 1 3 2 2 2 1 :n/a : 3 Preparation Time :0:00 : Main Dish

Pork

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

Ingredient -- Preparation Method -------------------------------slabs baby loin back ribs - (abt 4 lbs) Dry Spices -- (see below) Basting Sauce -- (see below) Sweet Sauce -- (see below) === DRY SPICES === paprika seasoned salt garlic powder freshly-ground black pepper dry mustard

1 1

1/2

teaspoon teaspoon teaspoon cup tablespoons cups cups cup teaspoon small cup cup can cup cup cup tablespoons tablespoons tablespoon tablespoon tablespoon teaspoons teaspoon teaspoon teaspoon

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

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

ground oregano ground red pepper chili powder === BASTING SAUCE === brown sugar - (firmly packed) Dry Spices red wine vinegar water Worcestershire sauce hot sauce bay leaf === SWEET SAUCE === ketchup red wine vinegar tomato sauce - (8 oz) spicy honey mustard Worcestershire sauce butter or margarine brown sugar hot sauce seasoned salt paprika lemon juice garlic powder chili powder ground red pepper freshly-ground black pepper (Makes 6 1/2

Dry Spices: Combine all ingredients in a small bowl. tablespoons)

Basting Sauce: Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. Sauce is intended for basting ribs only. (Makes 4 1/2 cups) Sweet Sauce :Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes. (Makes 1 quart) Place ribs in a large, shallow pan. Cover and chill 3 hours. Rub Dry Spices evenly over ribs.

Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side. Grill ribs, covered with grill lid, over medium heat (300 to 350 degrees) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes. This recipe yields 3 to 4 servings. Comments: Use remaining Dry Spices as a rub on pork or chicken. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 17g Total Fat; (36% calories from fat); 5g Protein; 63g Carbohydrate; 41mg Cholesterol; 4260mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 3 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 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bacon-Cheese Pizzas Recipe By Serving Size Categories Amount -------1 1 12 1 :n/a : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------tomato sauce shredded three-cheese blend - (8 oz) bacon slices -- cooked, crumbled === PIZZA CRUSTS === frozen bread dough - (32 oz) -- thawed

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

For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down. Spread pizza crusts evenly with tomato sauce; sprinkle with cheese and bacon. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) about 2 minutes or until slightly crisp. This recipe yields 4 pizzas. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 9g Total Fat; (65% calories from fat); 7g Protein; 4g Carbohydrate; 16mg Cholesterol; 674mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook * Bacon-Wrapped Pork Tenderloin Recipe By Serving Size Categories Amount -------1/3 2 3 3 1 1 1/2 6 6 :n/a : 4 Preparation Time :0:00 : Grilling Pork

Main Dish

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

Ingredient -- Preparation Method -------------------------------country Dijon mustard or Dijon mustard coarsely-ground black pepper maple syrup garlic cloves -- chopped chopped fresh or dried rosemary pork tenderloins bacon slices fresh rosemary sprigs Fresh rosemary sprigs -- for garnish

Stir together first 5 ingredients in a small bowl. Rub mixture on pork tenderloins; cover with plastic wrap, and chill 1 hour. Wrap 3 bacon slices around each tenderloin, and push 3 rosemary sprigs through each tenderloin, securing bacon. Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only one side.) Place food rack on grill. Arrange pork tenderloins over unlit side, and grill, covered with grill lid, 15 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees. Remove and discard rosemary sprigs; garnish, if desired. into slices. This recipe yields 4 servings. Comments: Sprigs of fresh rosemary pushed through each pork tenderloin infuses mouthfuls of flavor. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 5g Total Fat; (43% calories from fat); 3g Protein; 11g Carbohydrate; 8mg Cholesterol; 154mg 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 0 Cut tenderloins

* Exported from MasterCook * Baked Beans Recipe By Serving Size Categories Amount -------4 1 1 1/4 1/4 1/4 1 1/2 :Carla Seagle Schneider; Virginia Beach, VA : 4 Preparation Time :0:00 : Beans Main Dish Ingredient -- Preparation Method -------------------------------bacon slices pork and beans - (28 oz) -- drained onion -- diced brown sugar - (firmly packed) sorghum ketchup Worcestershire sauce dry mustard

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

Cook bacon in a large skillet over medium-high heat 3 to 4 minutes. Stir together pork and beans and next 6 ingredients in a lightly greased 1-quart baking dish. Top mixture with bacon. Bake at 350 degrees for 45 minutes. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 4g Total Fat; (29% calories from fat); 4g Protein; 16g Carbohydrate; 5mg Cholesterol; 293mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Brisket Au Jus Recipe By Serving Size Categories Amount -------5 :n/a : 6 : Beef Preparation Time :0:00

Main Dish

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

Ingredient -- Preparation Method -------------------------------beef brisket

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

teaspoons teaspoon large cup cup tablespoon cup

salt freshly-ground black pepper onion -- sliced celery ribs tomato paste tomato sauce Worcestershire sauce brewed coffee

Place brisket, fat- side up, in a roasting pan. Sprinkle with salt and pepper. Top with onion and celery. Stir together tomato paste, tomato sauce, and Worcestershire sauce; pour over beef. Bake brisket at 325 degrees for 1 hour. Cover and bake 2 more hours, basting with pan juices occasionally. Add coffee; cover and bake 2 more hours, checking every 30 minutes for dryness. Add 1/4 cup water, if necessary. Remove brisket from pan; let stand 20 minutes. Cut brisket across grain into thin slices using a sharp knife. Strain pan drippings, and serve with sliced brisket. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 1218 Calories (kcal); 101g Total Fat; (75% calories from fat); 66g Protein; 9g Carbohydrate; 276mg Cholesterol; 1298mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Ham With Bourbon Glaze Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/4 2 1 :n/a : 12 : Ham Preparation Time :0:00

Main Dish

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

Ingredient -- Preparation Method -------------------------------honey molasses bourbon orange juice Dijon mustard smoked ham half - (6 to 8 lbs)

* Note:

One-half cup orange juice may be substituted for bourbon.

Microwave honey and molasses in a 1-quart glass dish at HIGH 1 minute. Whisk to blend. Whisk in bourbon, juice, and mustard. Remove skin and fat from ham; place ham in a lightly greased 13- by 9-inch pan. Make 1/4-inch-deep cuts in ham in a diamond pattern. Pour glaze over ham. Bake on lower oven rack at 350 degrees for 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 140 degrees, basting every 15 minutes with glaze. Remove from pan, reserving drippings. Chill reserved drippings. Remove and discard fat from drippings. small saucepan. Serve warm with ham. This recipe yields 12 to 14 servings. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 33g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates NOTES : Recipe from the 1998 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Baked Linguine With Meat Sauce Recipe By Serving Size Categories Amount -------2 2 1 1 1 1 2 8 1 1 :Adeline Johnson: Birmingham, AL : 8 Preparation Time :0:00 : Main Dish Cover ham, and chill, if desired. Bring drippings to a boil in a

Pasta

Measure -----------pounds can can can teaspoon teaspoons ounces package

Ingredient -- Preparation Method -------------------------------lean ground beef garlic cloves -- minced crushed tomatoes - (28 oz) tomato sauce - (8 oz) tomato paste - (6 oz) salt sugar uncooked linguine container sour cream - (16 oz) cream cheese - (8 oz) -- softened

1 2

bunch cups

green onions -- chopped shredded sharp Cheddar cheese - (8 oz)

Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink. Stir in tomatoes and next 4 ingredients; simmer 30 minutes. Set mixture aside. Cook pasta according to package directions; drain. Place pasta in a lightly greased 13- by 9-inch baking dish. Stir together sour cream, cream cheese, and green onions. Spread over pasta. Top with meat sauce. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated. Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 5 minutes. Serve with a salad and bread, if desired. This recipe yields 8 servings. Comments: To lighten dish, use no-salt-added tomato products, light sour cream, light cream cheese, and reduced-fat Cheddar cheese. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 305 Calories (kcal); 23g Total Fat; (70% calories from fat); 20g Protein; 1g Carbohydrate; 85mg Cholesterol; 345mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Baked Macaroni And Cheese Recipe By Serving Size Categories Amount -------16 1/2 1/3 2 3 1 2 1 1 :n/a : 8 Preparation Time :0:00 : Main Dish

Pasta

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

1/2

Ingredient -- Preparation Method -------------------------------uncooked large elbow macaroni butter or margarine all-purpose flour milk shredded Cheddar cheese - (12 oz) -- divided container small-curd cottage cheese - (12 oz) eggs -- lightly beaten salt dry breadcrumbs Greek seasoning

Cook pasta according to package directions; drain. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta. Spoon mixture into a lightly greased 13- by 9-inch baking dish. Top with remaining 1 cup Cheddar cheese. Combine breadcrumbs and Greek seasoning; sprinkle over cheese. Bake at 350 degrees for 25 minutes. This recipe yields 8 to 10 servings. Comments: This recipe is especially appealing to children.

Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 15g Total Fat; (66% calories from fat); 5g Protein; 12g Carbohydrate; 86mg Cholesterol; 486mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Balsamic Pork Chops Recipe By Serving Size Categories Amount -------5 1 1/4 2 1/2 1 2/3 1/2 :Kathy Vanderbilt; Ponte Vedra Beach, FL : 5 Preparation Time :0:00 : Main Dish Pork Ingredient -- Preparation Method -------------------------------boneless pork loin chops, 1/2" thick lemon-herb seasoning all-purpose flour olive oil balsamic vinegar chicken broth

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

Sprinkle pork evenly with seasoning and flour. COOK pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Add vinegar and broth to skillet, stirring to loosen particles from bottom. Cook, stirring often, over medium-high heat 5 minutes or until slightly thickened. Spoon sauce over pork, and serve immediately.

This recipe yields 5 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 3g Total Fat; (51% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 77mg 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 * Exported from MasterCook * Banana Pancakes With Peanut Butter And Jelly Syrups Recipe By Serving Size Categories Amount -------2 1 1 2 1/2 3 3/4 1/4 :Keith McNeil; Houston, TX : 0 Preparation Time :0:00 : Breakfast

Pancakes

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

Ingredient -- Preparation Method -------------------------------biscuit mix buttermilk mashed banana eggs ground cinnamon butter or margarine maple syrup reduced-fat peanut butter spread Strawberry syrup

Whisk together first 5 ingredients in a large bowl just until dry ingredients are moistened. Melt 1 tablespoon butter on a hot griddle; pour about 1/4 cup batter for each pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side of pancakes. Repeat procedure with remaining butter and pancake batter. Whisk together maple syrup and peanut butter until smooth. with peanut butter mixture and strawberry syrup. This recipe yields 12 (4-inch) pancakes. Comments: For smaller pancakes, pour 1 tablespoon batter onto hot griddle. Proceed as directed. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): Serve pancakes

"05-17-2001 by Yield: "12 pancakes"

Joe Comiskey

-

jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 2391 Calories (kcal); 84g Total Fat; (31% calories from fat); 41g Protein; 377g Carbohydrate; 480mg Cholesterol; 3805mg Sodium Food Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 15 Fat; 10 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecue Pork Shoulder Recipe By Serving Size Categories Amount -------1 2 1/2 5 5 1/2 1/4 2 1/4 7 :n/a : 10 Preparation Time :0:00 : Main Dish

Pork

Measure -----------package quarts cup cup cup tablespoons cup pounds

Ingredient -- Preparation Method -------------------------------hickory chunks - (2 lbs) -- divided white vinegar ground red pepper -- divided oranges -- quartered, divided lemons -- quartered, divided brown sugar - (firmly packed) freshly-ground ground black pepper lemon juice liquid smoke pork shoulder roast - (to 8)

Soak 1 pound of wood chunks in water 30 minutes to 1 hour. Bring vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool. Combine remaining 1/4 cup ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan. Prepare chunks, mixture pork on charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood and place on coals. Place water pan in smoker; add vinegar and remaining 2 oranges and 2 lemons to depth of fill line. Place lower food rack; cover with smoker lid.

Cook pork roast 6 to 7 hours or until a meat thermometer inserted into the thickest part of roast registers 170 degrees. Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours. Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.

This recipe yields 10 servings. Comments: Add your favorite baked beans to this menu for a complete meal.

Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecue Shrimp Recipe By Serving Size Categories Amount -------16 1/2 1/4 3 2 1 1 1 :Charles Witt; Jackson, MS : 8 Preparation Time :0:00 : Appetizers Shellfish

Seafood

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

Ingredient -- Preparation Method -------------------------------unpeeled jumbo fresh shrimp - (1 1/4 lbs) unsalted butter -- sliced Worcestershire sauce garlic cloves -- chopped lemon juice Creole seasoning coarsely-ground black pepper lemon -- cut into 4 wedges

Stir all ingredients in an ovenproof skillet. Bake at 450 degrees for 10 minutes or just until shrimp turn pink. Serve with crusty bread. This recipe yields 8 appetizer servings. Source: "Southern Living Magazine, February 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 115 Calories (kcal); 12g Total Fat; (86% calories from fat); 1g Protein; 4g Carbohydrate; 31mg Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Buttermilk Biscuits Recipe By Serving Size Categories Amount -------1/3 2 3/4 :n/a : 10 Preparation Time :0:00 : Biscuits

Breads/Rolls

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- cut up self-rising soft wheat flour buttermilk Butter or margarine -- melted

Cut butter into flour with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. PAT or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425 degrees for 12 to 14 minutes. This recipe yields 10 biscuits. Source: "Southern Living Magazine, March 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 6g Total Fat; (90% calories from fat); 1g Protein; 1g Carbohydrate; 17mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Basil-Cheese Spread Recipe By Serving Size Categories Amount -------:n/a : 8 Preparation Time :0:00 : Appetizers Brush with butter.

Dips/Spreads

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

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

1 3 2 1 1/4 cup tablespoons

goat cheese log - (8 oz) -- softened butter or margarine -- softened chopped fresh basil garlic cloves -- pressed loaf party pumpernickel bread - (12 oz) Chill 8 hours. Serve with

Stir together first 4 ingredients. pumpernickel bread. This recipe yields 8 servings.

Source: "Southern Living Magazine, November 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 6g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Basil-Cheese Torta Recipe By Serving Size Categories Amount -------1 1 2 2 1/4 3 4 1/2 3/4 2 4 1 3 1 2 2/3 :n/a : 12 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz) -- softened feta cheese - (4 oz) butter or margarine -- softened Lucinda's Garden Pesto -- (see below) provolone cheese slices - (6 oz ea) Roasted Red Pepper Salsa -- (see below) chopped pine nuts -- toasted === LUCINDA'S GARDEN PESTO === fresh basil leaves garlic cloves - (to 6) pine nuts, walnuts, or pecans shredded Parmesan cheese shredded Romano cheese - (to 3) olive oil === ROASTED RED PEPPER SALSA === red bell peppers olive oil dried tomatoes -- see * Note chopped fresh basil balsamic vinegar garlic cloves - (to 3) -- minced

Measure -----------package package tablespoons packages cup cups cup cup tablespoons cup tablespoon cup tablespoons tablespoon

1/2

1/2 1/2 1/4

teaspoon teaspoon teaspoon

salt fresh rosemary -- finely chopped ground red pepper === GARNISHES === Chopped fresh basil Fresh basil sprigs Pine nuts

* Note: One-third cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels. Process first 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in Lucinda's Garden Pesto, blending well. Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hang over on each side. Arrange one-third of cheese slices on bottom and up sides of pan. Layer evenly with half of pesto mixture, 1/3 cup Roasted Red Pepper Salsa, 2 tablespoons pine nuts, and half of remaining cheese slices. Repeat layers, ending with cheese slices, gently pressing each layer. Fold cheese slices toward center. Cover and chill 8 hours. Invert torta onto a serving platter. Top with 1/3 cup salsa; garnish, if desired. Serve with remaining salsa and toasted French baguette slices. For Lucinda's Garden Pesto: Process basil and garlic in a food processor until chopped. Add pine nuts and cheeses, and process until blended, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Chill up to 5 days, if desired. (Makes 1 cup) For Roasted Red Pepper Salsa: Bake peppers on an aluminum foil-lined baking sheet at 500 degrees for 12 minutes or until peppers look blistered, turning once. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive oil; set aside. Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop. Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and chill salsa up to 2 days, if desired. (Makes 2 cups). This recipe yields 12 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 17g Total Fat; (84% calories from fat); 3g Protein; 4g Carbohydrate; 9mg Cholesterol; 241mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bat Sandwiches Recipe By Serving Size Categories Amount -------3 1 1 24 1/2 :n/a : 24 Preparation Time :0:00 : Sandwiches Ingredient -- Preparation Method -------------------------------shredded sharp Cheddar cheese - (12 oz) container chive-and-onion flavored cream cheese -- (8 oz), softened diced pimiento - (4 oz) -- drained chopped pecans -- toasted whole wheat or pumpernickel bread slices

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

Stir together first 4 ingredients Using a 3- to 4-inch bat-shaped cutter, cut 2 bats from each bread slice. Spread about 2 tablespoons filling over 24 bats. bats. This recipe yields 24 sandwiches. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); 2g Total Fat; (85% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace 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 * Exported from MasterCook * Bean Pot Lentils Recipe By Serving Size Categories Amount -------5 1 1/2 2 :n/a : 6 Preparation Time :0:00 : Side Dish Ingredient -- Preparation Method -------------------------------low-sodium fat-free chicken broth dried lentils onion -- chopped brown sugar Top with remaining 24

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

2 2 1 2

tablespoons tablespoons tablespoon

ketchup molasses prepared mustard - (to 2) bacon slices -- cooked, diced Vegetable cooking spray

Bring first 3 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 45 minutes or until lentils are tender. Stir in brown sugar and next 4 ingredients. Spoon mixture into a 1-quart baking dish coated with cooking spray. uncovered, at 325 degrees, stirring occasionally, for 1 hour and 15 minutes. This recipe yields 3 cups. Recipe may be doubled. thaw in refrigerator, and bake as directed. Bake,

Freeze up to 3 months;

Per 1/2-cup: Calories 180 (9% from fat); Fat 1.8g (sat 0.5g, mono 0.7g, poly 0.3g); Protein 10.4g; Carb 30g; Fiber 3.9g; Chol 2mg; Iron 3.9mg; Sodium 138mg; Calc 66mg. Comments: Lentils are loaded with soluble fiber, a type that may reduce the risk of heart disease by lowering blood cholesterol levels. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 1g Total Fat; (7% calories from fat); 10g Protein; 28g Carbohydrate; 2mg Cholesterol; 100mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bean-And-Cheese Chimichangas Recipe By Serving Size Categories Amount -------1 1 1/3 1 1/2 5 2 :Karen C. Greenlee; Lawrenceville, GA : 2 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------refried beans - (16 oz) shredded Monterey Jack cheese - (4 oz) medium salsa taco seasoning mix yellow rice mix - (5 oz pkg) -- (optional), cooked flour tortillas - (10" dia) vegetable oil Shredded lettuce

Measure -----------can cup cup tablespoon package cups

=== TOPPINGS === Salsa Easy Guacamole -- (see below) Sour cream === OPTIONAL === Hominy Ol -- (see below) Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks. (Chimichangas may be frozen in heavy-duty zip-top plastic bags up to 3 months.) Pour oil into a large skillet; heat to 325 degrees. Fry, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels. Remove picks; arrange on lettuce. desired. Serve with toppings and Hominy Ol�, if

Easy Guacamole: Mash 1 large avocado. Stir in 1 small minced garlic clove, 3 tablespoons salsa, 2 teaspoons lime juice, and 1/4 teaspoon salt. Hominy Ol�: Stir together 2 (15.5-ounce) cans golden hominy, drained; 1 (12-ounce) jar salsa; 3 cups (12 ounces) shredded sharp Cheddar cheese; and 1/4 teaspoon pepper. Spoon into a lightly greased 8-inch square baking dish. Bake at 350 degrees for 30 minutes. This recipe yields 2 or 4 servings. To serve 4 or 6, double all ingredients, and proceed as directed. Comments: To bake, place on a baking sheet, and coat both sides with cooking spray. Bake at 425 degrees for 8 minutes; turn chimichangas, and bake 5 more minutes. Remove picks. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 1931 Calories (kcal); 218g Total Fat; (99% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 99mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Brisket With Texas Barbecue Sauce Recipe By Serving Size Categories :n/a : 6 Preparation Time :0:00 : Beef Main Dish

Grilling

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

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

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

cups cup cup small cup tablespoon tablespoon teaspoons teaspoons small

Ingredient -- Preparation Method -------------------------------vegetable oil cider vinegar Worcestershire sauce bay leaf -- crumbled seasoning salt freshly-ground black pepper paprika beef brisket - (abt 3 lbs) Texas Barbecue Sauce -- (see below) Fresh thyme sprigs -- for garnish === TEXAS BARBECUE SAUCE === ketchup cider vinegar Worcestershire sauce onion -- grated butter or margarine seasoning salt brown sugar chili powder freshly-ground black pepper bay leaf

Combine first 4 ingredients in a shallow dish or large zip-top plastic bag. Combine seasoning salt, pepper, and paprika; rub into brisket, and place in marinade. Cover or seal; chill 8 hours, turning occasionally. Prepare fire by placing 2 pieces of oak or 10 hickory chunks at front and back of grill, and piling charcoal in the middle. Let fire burn until coals are white. Remove brisket from marinade; discard marinade. Rake coals to 1 end of grill; place brisket at opposite end. Grill, without grill lid, over indirect heat 2 to 2 1/2 hours. Brush both sides of brisket with 1 cup Texas Barbecue Sauce, and cook 1 hour or until tender, basting with sauce. Serve with remaining 2 cups sauce. Garnish, if desired. For Texas Barbecue Sauce: Bring all ingredients to a boil in a large saucepan, stirring occasionally. Remove and discard bay leaf. (Makes 3 cups) This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 520 Calories (kcal); 44g Total Fat; (73% calories from fat); 2g Protein; 34g Carbohydrate; 21mg Cholesterol; 1329mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Fillets With Stilton-Portobello Sauce Recipe By Serving Size Categories Amount -------6 2 1/2 5 8 1/3 1/2 3 :Diane Sparrow; Osage, IA : 6 Preparation Time :0:00 : Beef

Main Dish

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

Ingredient -- Preparation Method -------------------------------beef tenderloin fillets - (6 oz ea) chopped fresh tarragon freshly-ground black pepper butter or margarine -- divided portobello mushroom caps -- sliced dry red wine sour cream Stilton or blue cheese -- crumbled, divided Fresh tarragon sprigs -- for garnish

Rub fillets with tarragon and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side or to desired degree of doneness. Remove from skillet, and keep warm. Melt remaining 3 tablespoons butter in skillet. Add mushrooms, and saut� 3 to 4 minutes or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted. Arrange fillets on a serving platter, and drizzle with sauce. with remaining cheese, and garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 14g Total Fat; (87% calories from fat); 2g Protein; 3g Carbohydrate; 34mg Cholesterol; 118mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe was a Grand Prize Winner in our 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sprinkle

Beef Tenderloin Fillets With Green Peppercorn Sauce Recipe By Serving Size Categories Amount -------2 2 2 1 20 2 1/8 :Debbie Cleveland; Verona, WI : 2 Preparation Time :0:00 : Beef

Main Dish

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

Ingredient -- Preparation Method -------------------------------butter or margarine beef tenderloin fillets - (8 oz ea) Marsala wine chicken broth green peppercorns whipping cream Dijon mustard

Melt butter in a large skillet over medium-high heat. Add fillets, and cook 6 minutes on each side or to desired degree of doneness. Remove fillets from skillet, and keep warm. Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half. Stir in cream and mustard; cook 20 minutes or until liquid is reduced by half. Return fillets to skillet, and serve warm. This recipe yields 2 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 1104 Calories (kcal); 100g Total Fat; (92% calories from fat); 8g Protein; 9g Carbohydrate; 357mg Cholesterol; 604mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Beef Tenderloin With Henry Bain Sauce Recipe By Serving Size Categories Amount -------1 1 :n/a : 10 : Beef Preparation Time :0:00 Main Dish Ingredient -- Preparation Method -------------------------------chutney - (8 oz) ketchup - (14 oz)

Measure -----------bottle bottle

1 1 1 1 2 1 1

1/4

bottle bottle bottle teaspoon cup teaspoons teaspoon

chili sauce - (12 oz) steak sauce - (11 oz) Worcestershire sauce - (10 oz) hot sauce butter or margarine -- softened salt freshly-ground black pepper beef tenderloin - (4 1/2 to 5 lbs) -- trimmed

Process chutney in a blender or food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill at least 2 hours. Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack. Bake at 500 degrees for 30 to 35 minutes or to desired degree of doneness. Let stand 15 minutes before serving. Serve tenderloin with sauce. This recipe yields 10 to 12 servings. Comments: Henry Bain Sauce originated with the headwaiter at the Pendennis Club in Louisville. For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 5g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 12mg Cholesterol; 486mg 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 0 0 * Exported from MasterCook * Beer-Smothered Chicken Recipe By Serving Size Categories Amount -------4 1/2 2 :Phy Bresse; Lumberton, NC : 4 Preparation Time :0:00 : Chicken

Main Dish

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

Ingredient -- Preparation Method -------------------------------chicken leg-thigh quarters - (abt 2 lbs) -- separated all-purpose flour garlic cloves -- minced

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

cup small medium bottles jar cup can cup

vegetable oil onion -- diced green bell pepper -- diced nonalcoholic beer - (12 oz ea) sliced mushrooms - (6 oz) -- drained lite soy sauce cream of celery soup - (10 3/4 oz) -- undiluted whipping cream Hot cooked rice

Place chicken in a large heavy-duty zip-top plastic bag; add flour, and seal. Shake to coat. Saut� garlic in hot oil in a large skillet. Add chicken, and fry, in batches, 5 minutes on each side or until golden brown. Remove chicken, reserving drippings in skillet. Saut� onion and bell pepper in drippings 5 minutes or until tender; add chicken, beer, mushrooms, and soy sauce. Cook over medium heat for 30 minutes. Stir in soup; cook, stirring occasionally, 30 more minutes. Add whipping cream; cook until thoroughly heated. Serve over hot cooked rice. This recipe yields 4 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 399 Calories (kcal); 36g Total Fat; (79% calories from fat); 3g Protein; 17g Carbohydrate; 82mg Cholesterol; 24mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beignets Recipe By Serving Size Categories Amount -------1 3 3/4 1/4 1/4 1 :n/a : 24 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------active dry yeast - (1/4 oz) warm water -- (100 to 110 degrees) milk sugar shortening salt Let stand 5 minutes.

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

1 3 2 1/2

large cups quarts

egg -- lightly beaten all-purpose flour vegetable oil - (to 3) Powdered sugar

Combine yeast and 3 tablespoons warm water in a large bowl; let mixture stand 5 minutes. Heat milk in a small saucepan over medium heat (do not boil). Stir in sugar, shortening, and salt. Cool to lukewarm (100 degrees to 110 degrees). Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface; knead 8 to 10 minutes or until dough is smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn it out onto a floured surface. Roll dough into a 12- by 10-inch rectangle; cut into 2-inch squares. Place on a floured surface; cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375 degrees. Fry beignets, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar while still hot. This recipe yields 2 1/2 dozen. Comments: To make ahead, turn dough out onto a floured surface; knead 8 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and refrigerate overnight. Punch dough down, and follow directions above. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 3g Total Fat; (27% calories from fat); 2g Protein; 14g Carbohydrate; 9mg Cholesterol; 95mg Sodium Food Exchanges: 1 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 * Exported from MasterCook * Bellini Recipe By Serving Size :n/a : 6 Preparation Time :0:00

Categories Amount -------1 1

: Beverages Measure -----------bottle bottle Ingredient -- Preparation Method -------------------------------peach nectar - (16 oz) -- chilled sparkling wine - (750 ml) -- chilled Fresh raspberries -- for garnish

Fill each of 6 champagne flutes with 2 ounces of peach nectar and 4 ounces of sparkling wine. Garnish, if desired. Serve immediately. This recipe yields 6 servings. Comments: Named for the painter Giovanni Bellini, this famous cocktail was created in the thirties at Harry's Bar in Venice, Italy. For testing purposes only, we used the sweet Italian sparkling wine prosecco. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - 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 Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Berried Treasure Muffin Cakes Recipe By Serving Size Categories Amount -------1/2 3/4 2 4 2 1/2 1 1/2 2 1 1 :n/a : 24 Preparation Time :0:00 : Cupcakes

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar -- divided eggs all-purpose flour -- divided baking powder salt baking soda buttermilk fresh raspberries fresh blueberries

Beat butter at medium speed with an electric mixer until creamy; gradually

add 1/2 cup sugar, beating well. blended after each addition.

Add eggs, 1 at a time, beating until

Combine 3 3/4 cups flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Toss raspberries and blueberries with remaining 1/4 cup flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining 1/4 cup sugar. Bake at 400 degrees for 20 to 25 minutes or until golden brown. from pans immediately, and cool on wire racks. This recipe yields 2 dozen. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "07-06-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g Protein; 25g Carbohydrate; 27mg Cholesterol; 333mg Sodium Food Exchanges: 1 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 0 0 * Exported from MasterCook * Berry Blue Shake Recipe By Serving Size Categories :Bradley Horneffer, age 12; Simpsonville, SC : 1 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------frozen blueberries banana container blueberry or strawberry yogurt -- (8-oz orange juice strawberry -- (optional) Remove

Amount Measure -------- -----------2 cups 1 1/2 container) 1/2 cup 1

Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Pour in a chilled glass; top with a strawberry, if desired. This recipe yields 1 serving. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 326 Calories (kcal); 3g Total Fat; (7% calories from fat); 3g Protein; 79g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Berry Smoothie Recipe By Serving Size Categories Amount -------2 1 3/4 1/2 2 1/2 1 :n/a : 0 Preparation Time :0:00 : Desserts

Ices/Sorbets

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

Ingredient -- Preparation Method -------------------------------vanilla ice cream -- softened fresh or frozen strawberries -- sliced fresh or frozen blueberries fresh or frozen raspberries sugar cranberry juice lemon juice Ice cubes Fresh blueberry-raspberry-mint skewers -- for garnish

Process first 7 ingredients in a blender until smooth, stopping to scrape down sides. Add enough ice cubes to bring mixture to 4 1/2-cup level, and process until smooth. Garnish, if desired, and serve immediately. This recipe yields 4 1/2 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 703 Calories (kcal); 29g Total Fat; (36% calories from fat); 9g Protein; 107g Carbohydrate; 116mg Cholesterol; 214mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 6 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Berry Tea Fizz Recipe By Serving Size Categories Amount -------1 1 3 1/2 1 thawed, 1 :n/a : 0 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------frozen raspberries - (10 oz) -- thawed boiling water family-size tea bags sugar frozen limeade or lemonade concentrate - -- (6 oz), undiluted lemon-lime soft drink - (2 liter) -- chilled

Measure -----------package quart cup can bottle

Process raspberries in a blender, stopping to scrape down sides. Pour puree through a fine wire-mesh strainer into a large container, discarding seeds. Set puree aside. Pour 1 quart boiling water over tea bags; cover and steep 5 minutes. Remove tea bags with a slotted spoon, squeezing gently. Stir in sugar until dissolved. Stir in limeade concentrate and raspberry puree; chill. Stir in soft drink, and serve immediately over ice. This recipe yields about 4 quarts. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "07-06-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 quarts" - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 100g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Berry-Pecan Cobbler Recipe By Serving Size Categories Amount :n/a : 4 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method

Measure

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

-----------pints cups cup teaspoon cup tablespoons teaspoon package cup

-------------------------------fresh or frozen blueberries sugar all-purpose flour ground cinnamon water lemon juice vanilla extract refrigerated piecrusts - (15 oz) chopped pecans -- toasted Vanilla ice cream Fresh mint sprigs -- for garnish

Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring until sugar melts. Reduce heat to low; cook, stirring occasionally, 10 minutes. Spoon half of blueberry mixture into a lightly greased 8-inch square pan. Roll 1 piecrust to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Place over blueberry mixture; sprinkle with pecans. Bake at 475 degrees for 10 minutes. Spoon remaining blueberry mixture over baked crust. Roll remaining piecrust to 1/8-inch thickness; cut into 1-inch strips. Arrange in lattice design over blueberry mixture. Bake at 475 degrees for 10 minutes or until golden. Serve with vanilla ice cream, and garnish, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, June 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 452 Calories (kcal); 10g Total Fat; (19% calories from fat); 3g Protein; 91g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beyond Macaroni And Cheese Recipe By Serving Size Categories Amount -------2 1 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------frozen macaroni and cheese - (12 oz ea) butter or margarine

Measure -----------packages tablespoon

4 1

small

green onions -- chopped red bell pepper -- chopped

Bake macaroni and cheese according to package directions. Melt butter in a small skillet. Add chopped green onions and bell pepper, and saut� until tender. Carefully remove cover from macaroni and cheese; stir in onion mixture. Bake at 350 degrees for 5 to 10 minutes or until thoroughly heated. This recipe yields 4 to 6 servings. Comments: For Bacon Macaroni and Cheese, omit bell pepper; stir in 6 bacon slices, cooked and crumbled, with saut�ed green onions. Prepare as directed. For Italian Macaroni and Cheese, omit butter, green onions, and bell pepper; add 1 (7-ounce) jar roasted red bell peppers, drained and chopped, and 3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil to macaroni and cheese. Prepare as directed. For Macaroni and Cheese Ol�, omit butter, green onions, and bell pepper; add 1 (10-ounce) can tomatoes with green chiles, drained, and 1 (2.25-ounce) can sliced ripe olives, drained, to macaroni and cheese. Sprinkle with chopped cilantro, if desired. Prepare as directed. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); 3g Total Fat; (64% calories from fat); 1g Protein; 3g Carbohydrate; 8mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Black Bean Wraps Recipe By Serving Size Categories Amount -------2 2 1/2 1 :Diane Sparrow; Osage, IA : 12 Preparation Time :0:00 : Sandwiches

Wraps

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

Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz) -- softened shredded Monterey Jack cheese with peppers -- (8 oz) sour cream onion salt

2 12 1 2 2 1/4

cans cup package jars

black beans - (15 oz ea) -- rinsed, drained salsa flour tortillas - (8" dia) fresh spinach - (10 oz) roasted sweet red peppers - (7 oz) -- drained, and coarsely chopped carrots -- (optional), shredded

Beat first 4 ingredients in a large bowl at medium speed with an electric mixer until thoroughly blended. Set cheese mixture aside. Process beans and salsa in a food processor until smooth, stopping to scrape down sides. Spread bean mixture evenly over tortillas; top each evenly with cheese mixture, spinach, peppers, and, if desired, carrot. Roll tortillas tightly; wrap each in plastic wrap. Chill, if desired. Serve with salsa. This recipe yields 12 servings. Comments: Black Bean Wraps may be prepared up to 4 hours ahead and chilled until ready to serve. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); 2g Total Fat; (64% calories from fat); 1g Protein; 2g Carbohydrate; 4mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black-Eyed Pea Cakes Recipe By Serving Size Categories Amount -------1 1 2 8 1 1 1 1/2 :n/a : 30 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------onion -- chopped olive oil black-eyed peas - (15 1/2 oz ea) -- rinsed, drained and divided chive-and-onion-flavored cream cheese -- softened egg salt hot sauce hush puppy mix with onion - (8 oz)

Measure -----------small tablespoon cans ounces large teaspoon teaspoon package

Olive oil === TOPPINGS === Sour cream Green tomato relish Saut� onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender. Process onion, 1 can of peas, and next 4 ingredients in a blender or food processor until mixture is smooth, stopping to scrape down sides. Stir in hush puppy mix, and gently fold in remaining can of peas. Shape mixture by 2 tablespoonfuls into 3-inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour. Cook patties, in batches, in 3 tablespoons hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain patties on paper towels, and keep them warm. Serve with desired toppings This recipe yields 30 appetizer servings. Comments: Using canned black-eyed peas and packaged hush puppy mix makes this recipe a snap to prepare. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); 1g Total Fat; (70% calories from fat); trace Protein; trace Carbohydrate; 6mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black-Eyed Susans Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1 1 1 1/2 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar brown sugar - (firmly packed) creamy peanut butter egg warm water

1 1 1/2 1/2 1/2 1/2

teaspoon cups teaspoon teaspoon cup

vanilla extract all-purpose flour salt baking soda semisweet chocolate morsels

Beat butter and sugars at medium speed with an electric mixer until light and fluffy. Add peanut butter and next 3 ingredients, beating well. Combine flour, salt, and baking soda. Add to butter mixture, beating until blended. Use a cookie gun fitted with a flower-shaped disc to make cookies, following manufacturer's instructions. Place cookies on lightly greased baking sheets. Place a chocolate morsel in the center of each cookie. Bake at 350 degrees for 8 minutes or until lightly browned. Remove to wire racks to cool. Chill 30 minutes. Freeze up to 1 month, if desired. This recipe yields 8 dozen. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 dozen" - - - - - - - - - - - - - - - - - - Per serving: 1961 Calories (kcal); 98g Total Fat; (44% calories from fat); 26g Protein; 245g Carbohydrate; 435mg Cholesterol; 2693mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Burgers Recipe By Serving Size Categories Amount -------1 1/2 1 1 2 4 4 4 :n/a : 4 Preparation Time :0:00 : Grilling

Sandwiches

Measure -----------pound cup large tablespoon ounces

Ingredient -- Preparation Method -------------------------------ground chuck uncooked quick-cooking oats egg -- lightly beaten dried onion flakes blue cheese -- crumbled hamburger buns -- toasted lettuce leaves tomato slices

Combine first 4 ingredients, mixing well. Shape into 8 thin patties. Sprinkle 1 tablespoon cheese in the center of each of 4 patties. Top with remaining patties; press edges together to seal. Place prepared patties in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 6 minutes on each side or until beef is no longer pink. (Grill lid will not close completely.) Serve on buns with lettuce and tomato. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 494 Calories (kcal); 31g Total Fat; (57% calories from fat); 28g Protein; 23g Carbohydrate; 143mg Cholesterol; 533mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Mashed Potatoes Florentine Recipe By Serving Size Categories Amount -------8 4 2 1 2 1/3 1/4 8 :n/a : 4 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------fresh baby spinach bacon slices -- chopped shallots -- minced frozen mashed potatoes - (22 oz) milk butter or margarine - (1/2 stick) crumbled blue cheese -- divided

Remove large stems from spinach. Saut� bacon in a large skillet over medium-high heat until crisp; remove and drain bacon, reserving drippings in skillet. Add shallots to skillet, and saut� until tender; remove from skillet. Add spinach, and saut� 4 to 5 minutes or until wilted. Set aside. Combine mashed potatoes, milk, and butter in a 2-quart microwave-safe bowl. Microwave at HIGH 15 minutes, stirring once. Let stand 2 minutes. Stir in bacon, shallots, and half of crumbled blue cheese. Arrange spinach around edges of a serving plate. Spoon potatoes in

center, and sprinkle with remaining blue cheese. This recipe yields 4 to 6 servings. Comments: favorite. A bed of spinach and a sprinkling of cheese delivers an old

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 328 Calories (kcal); 24g Total Fat; (66% calories from fat); 19g Protein; 9g Carbohydrate; 67mg Cholesterol; 962mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Blue Cheese Rolls Recipe By Serving Size Categories Amount -------2 1 2 1/2 1 1/2 1/2 1 1/2 1 1/2 :Suzan L. Wiener; Spring Hill, FL : 0 Preparation Time :0:00 : Appetizers Cheese Dips/Spreads Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz ea) -- softened sharp Cheddar cheese slices - (8 oz) -- cut up crumbled blue cheese - (4 oz ea) onion -- diced Worcestershire sauce ground red pepper finely-chopped toasted pecans -- divided finely-chopped fresh parsley -- divided

Measure -----------packages package packages small tablespoons teaspoon cups cups

Place first 6 ingredients in a food processor; pulse 1 to 2 minutes, stopping to scrape down sides. Stir together cheese mixture, 1 cup pecans, and 1/2 cup parsley. Cover and chill 1 hour. Shape cheese mixture into 4 (7-inch-long) logs. Combine remaining 1/2 cup pecans and 1 cup parsley. Roll logs in parsley mixture; cover and chill. Serve with crackers. This recipe yields 4 (7-inch) logs. Comments: For testing purposes only, we used Old English cheese slices. Cheese rolls may be prepared ahead and frozen, if desired. Thaw in refrigerator overnight. Source:

"Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 logs" - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry Cobbler With Cinnamon-Nut Dumplings Recipe By Serving Size Categories Amount -------1 1 1 2 1 1/4 2 :n/a : 4 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------blueberry fruit filling - (21 oz) grated lemon rind fresh lemon juice vanilla extract refrigerated cinnamon rolls - (5 count) chopped pecans -- toasted brown sugar

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

Stir together first 4 ingredients in a lightly greased 8-inch square baking dish. Bake at 375 degrees for 10 minutes. Remove from oven. Separate cinnamon rolls, and set icing envelope aside. Arrange rolls on top of fruit filling mixture. Sprinkle with pecans and brown sugar. Bake at 375 degrees for 20 minutes. Drizzle with icing. This recipe yields 4 to 5 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "07-06-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 74 Calories (kcal); 5g Total Fat; (60% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook * Blueberry Sweet Muffins Recipe By Serving Size Categories Amount -------1 1/2 1/2 2 1/2 1/3 1/4 1 1 2 :Laura Wallace; Albany, OR : 6 Preparation Time :0:00 : Breakfast

Muffins

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar baking powder salt milk vegetable oil egg fresh or frozen blueberries sugar

Combine first 4 ingredients in a large bowl; make a well in center of mixture. Stir together milk, oil, and egg; add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon into greased muffin pans, filling two-thirds full. evenly with 2 tablespoons sugar. Sprinkle batter

Bake at 400 degrees for 20 to 25 minutes or until muffins are golden. Remove from pans immediately, and cool on wire racks. This recipe yields 6 muffins. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 11g Total Fat; (32% calories from fat); 5g Protein; 46g Carbohydrate; 33mg Cholesterol; 357mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Blueberry-Oat Streusel Muffins Recipe By Serving Size Categories :n/a : 12 Preparation Time :0:00 : Desserts

Muffins

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

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

Ingredient -- Preparation Method -------------------------------regular oats -- uncooked brown sugar all-purpose flour butter or margarine chopped almonds all-purpose flour baking powder baking soda salt sugar grated lemon rind nonfat buttermilk vegetable oil egg fresh or frozen blueberries -- thawed

Process first 3 ingredients in container of blender or food processor 5 seconds or until mixture resembles fine meal. Add butter, and pulse 5 times or until mixture is crumbly. Transfer to a small bowl, and stir in chopped almonds. Set mixture aside. Combine 2 cups flour and next 5 ingredients in a large bowl. Make a well in center of mixture. Combine buttermilk, vegetable oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in blueberries. Spoon batter into greased and floured muffin pans. Sprinkle evenly with oat mixture. Bake at 400 degrees for 18 minutes or until muffins are golden. Remove from pans immediately, and cool on wire racks. This recipe yields 1 dozen. Comments: muffins. Oats and brown sugar provide the sweet crunch for these fast

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "07-06-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 31g Carbohydrate; 21mg Cholesterol; 194mg Sodium Food Exchanges: 1 1/2 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 0 0 0 0 0 0 * Exported from MasterCook * Blueberry-Streusel Muffins

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

:n/a : 12 Preparation Time :0:00 : Breakfast

Muffins

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

Ingredient -- Preparation Method -------------------------------slivered almonds brown sugar - (firmly packed) all-purpose flour -- divided butter or margarine uncooked regular oats all-purpose flour sugar baking powder baking soda salt grated lemon rind buttermilk oil egg fresh or frozen blueberries

Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside. Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened. Toss blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture. Bake at 400 degrees for 15 to 20 minutes or until golden brown. immediately from pans, and cool on wire racks. This recipe yields 1 dozen. Comments: Freeze muffins up to 1 month. Remove

Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 9g Total Fat; (38% calories from fat); 4g Protein; 27g Carbohydrate; 21mg Cholesterol; 193mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe from the 1996 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Bok Choy Salad Recipe By Serving Size Categories Amount -------2 1/2 3 1/2 1/4 1/4 2 1 6 :Pat Hagedorn; Marco Island, FL : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------ramen noodle soup mix - (3 oz ea) sunflower seeds slivered almonds -- chopped sugar olive oil cider vinegar soy sauce bok choy -- shredded green onions -- chopped

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

Remove flavor packets from soup mix; reserve for another use. Crumble noodles. Combine noodles, sunflower seeds, and almonds. Spread on a 15by 10-inch jellyroll pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown; set aside. Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool. Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 250 Calories (kcal); 17g Total Fat; (59% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 354mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Braised Fennel With Garlic Butter Recipe By Serving Size Categories :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

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

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

cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------butter or margarine - (1/2 stick) -- softened garlic cloves -- minced fennel bulbs - (abt 3 lbs) bacon slices chicken broth water salt freshly-ground black pepper

Stir together butter and garlic, and set aside. Rinse fennel bulbs thoroughly. Trim and discard bulb bases. Trim stalks from bulbs; discard hard outside stalks, and reserve leaves for another use. Cut fennel bulbs lengthwise into 1/4-inch-thick slices. Cook bacon in a round braiser over medium-high heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon. Add fennel slices to hot drippings in skillet, and cook over medium heat, turning occasionally, about 3 minutes. Add chicken broth and 1/2 cup water; sprinkle with salt and pepper. Cover, reduce heat, and simmer 20 minutes or until tender. Sprinkle with crumbled bacon, and serve with butter mixture. This recipe yields 6 servings. Comments: Raw fennel in green salads adds texture and taste.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); 1g Total Fat; (63% calories from fat); 1g Protein; trace Carbohydrate; 2mg Cholesterol; 187mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bread Pudding With Blueberry-Lemon Sauce Recipe By Serving Size Categories Amount -------:Mrs. Michael Dryden; Pollock, LA : 8 Preparation Time :0:00 : Desserts Puddings Ingredient -- Preparation Method --------------------------------

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

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

cups large cups cups tablespoon teaspoon teaspoon cup teaspoon cup cup tablespoon cups

1 1 1/2

1/3 1/2

sugar eggs whipping cream milk grated lemon rind ground nutmeg vanilla extract loaf stale French bread - (16 oz) -- cut 2" cubes fresh or frozen blueberries Whipped cream -- (optional) === BLUEBERRY-LEMON SAUCE === grated lemon rind fresh lemon juice sugar cornstarch fresh or frozen blueberries

Beat sugar and eggs at medium speed with an electric mixer until fluffy. Add whipping cream and next 4 ingredients, beating until blended. Fold in bread cubes and blueberries; pour into a lightly greased 13- x 9-inch pan. Let stand 10 minutes. Bake at 375 degrees for 40 to 45 minutes. Cool in pan on a wire rack 5 minutes. Serve with Blueberry-Lemon Sauce and, if desired, whipped cream. For Blueberry-Lemon Sauce: Bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly. Reduce heat; add blueberries, and simmer, stirring constantly, 3 to 5 minutes or until thickened. (Makes 1 1/2 cups). This recipe yields 8 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 478 Calories (kcal); 26g Total Fat; (48% calories from fat); 6g Protein; 57g Carbohydrate; 183mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Breakfast Casserole Recipe By Serving Size Categories Amount :n/a : 6 Preparation Time :0:00 : Breakfast

Casseroles

Measure

Ingredient -- Preparation Method

-------1 10 2 6 2 1 1 1/4 * Note:

-----------pound cups large cups teaspoon teaspoon teaspoon

-------------------------------ground pork sausage -- see * Note white sandwich bread slices -- cubed, (6 cups) shredded sharp Cheddar cheese - (8 oz) eggs milk salt dry mustard Worcestershire sauce

Two cups cubed cooked ham may be substituted for sausage.

Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Place bread cubes in a lightly greased 13- by 9-inch baking dish; sprinkle bread evenly with cheese, and top with sausage. Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes. Bake at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 7g Total Fat; (56% calories from fat); 8g Protein; 4g Carbohydrate; 198mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1999 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brew-Ha-Ha Punch Recipe By Serving Size Categories Amount -------2 2 2 1 1 :n/a : 0 Preparation Time :0:00 : Beverages

Halloween

Measure -----------cups quarts envelopes can quart

Ingredient -- Preparation Method -------------------------------sugar water lime drink mix - (0.13 oz ea) pineapple juice - (46 oz) ginger ale

Stir together sugar and 2 quarts water until sugar is dissolved. remaining ingredients. Chill. This recipe yields 4 quarts.

Stir in

Comments: For a scary presentation, place punch bowl into a larger bowl, and add dry ice to larger bowl. (Handling dry ice with bare hands can cause burns. Wear gloves and handle dry ice carefully. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 quarts" - - - - - - - - - - - - - - - - - - Per serving: 1880 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 484g Carbohydrate; 0mg Cholesterol; 129mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 32 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Brie-And-Sausage Breakfast Casserole Recipe By Serving Size Categories Amount -------8 1 6 1 7 3 2 1 1 1 :n/a : 8 Preparation Time :0:00 : Breakfast

Casseroles

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

Ingredient -- Preparation Method -------------------------------Brie round -- see * Note ground hot pork sausage white sandwich bread slices grated Parmesan cheese eggs -- divided whipping cream -- divided fat-free milk chopped fresh sage = (or 1 tspn dried rubbed sage) seasoned salt dry mustard === GARNISHES === Chopped green onions Shaved Parmesan cheese

* Note:

Two cups (8 ounces) shredded Swiss cheese may be substituted.

Trim rind from Brie, and discard; cut cheese into cubes, and set aside.

Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well. Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13- by 9-inch baking dish. Layer evenly with bread slices, sausage, Brie, and Parmesan cheese. Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill mixture for 8 hours. Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture. Bake at 350 degrees for 1 hour or until casserole is set. Garnish, if desired. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 412 Calories (kcal); 40g Total Fat; (86% calories from fat); 11g Protein; 3g Carbohydrate; 294mg Cholesterol; 439mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Brie-Filled Pork Chops With Apple Stuffing Recipe By Serving Size Categories Amount -------4 1 2 1/2 1/2 1 1 3/4 3/4 2 2 2 1 :n/a : 4 Preparation Time :0:00 : Main Dish

Pork

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

cups large

Ingredient -- Preparation Method -------------------------------boneless center-cut pork chops round Brie or gouda cheese - (4 1/2 oz) -- see * Note all-purpose flour freshly-ground black pepper paprika vegetable oil water chicken bouillon granules apple juice garlic cloves -- halved fresh rosemary sprigs = (or 2 1/2 tspns dried rosemary) herb-seasoned stuffing mix Red Delicious apple -- unpeeled, chopped === GARNISHES ===

Apple wedges Fresh rosemary sprigs * Note: One (3-ounce) package cream cheese may be substituted for the 4 1/2-ounce round Brie. Cut an opening in 1 side of each chop, cutting to but not through remaining 3 sides. Cut cheese into 4 portions; place 1 portion into each opening. Secure with wooden picks. Combine flour, pepper, and paprika; dredge chops in flour mixture. Brown chops in hot oil in a large ovenproof skillet 3 minutes on each side. Remove from skillet. Combine water and next 4 ingredients in skillet; bring to a boil. Boil 1 minute; remove and discard garlic and rosemary. Stir in stuffing mix and chopped apple. Return chops to skillet. Bake, covered, at 350 degrees for 30 minutes or until tender. desired. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 4g Total Fat; (35% calories from fat); 1g Protein; 15g Carbohydrate; trace Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Broccoli Bakers Recipe By Serving Size Categories Amount -------4 1/4 1/2 4 2 1/2 1/4 :Kristi Montero; Florence, AL : 4 Preparation Time :0:00 : Side Dish Garnish, if

Vegetables

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

Ingredient -- Preparation Method -------------------------------baking potatoes -- baked diced broccoli shredded Cheddar cheese - (2 oz) bacon slices -- cooked, crumbled green onions -- chopped sour cream milk

1

teaspoon

salt Carefully

Cut a 1-inch-wide strip from the top of each baked potato. scoop out pulp, leaving shells intact. Mash pulp. Stir in broccoli and next 6 ingredients. and place on a baking sheet. Bake, covered, at 400degrees for 30 minutes. This recipe yields 4 servings. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net"

Spoon into shells,

- - - - - - - - - - - - - - - - - - Per serving: 255 Calories (kcal); 10g Total Fat; (34% calories from fat); 7g Protein; 36g Carbohydrate; 20mg Cholesterol; 669mg Sodium Food Exchanges: 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 0 0 * Exported from MasterCook * Broccoli Salad Recipe By Serving Size Categories Amount -------4 1 1/4 2 1/4 1/3 1/4 1/2 1/2 1/4 * Note: capers. pecans. :n/a : 5 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------chopped fresh broccoli purple onion -- chopped chopped fresh dill capers -- drained, see * Note chopped pecans -- (optional), toasted === DRESSING === balsamic vinegar olive oil garlic clove -- minced sugar salt freshly-ground black pepper

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

1

Two tablespoons chopped green olives may be substituted for One-quarter cup pine nuts, toasted, may be substituted for

Toss together first 4 ingredients with Dressing. Cover and chill 30 minutes. Sprinkle with pecans before serving, if desired.

For Dressing:

Whisk together all ingredients.

(Makes about 2/3 cup)

This recipe yields about 5 cups. Per cup: Calories 149 (73% from fat); Fat 12g (sat 1.6g, mono 8.5g, poly 1.1g); Protein 3.3g; Carb 11g; Fiber 3.1g; Chol 0mg; Iron 2.1mg; Sodium 617mg; Calc 92mg. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 152 Calories (kcal); 15g Total Fat; (84% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 245mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Broccoli-And-Cauliflower Gratin Recipe By Serving Size Categories Amount -------2 1 1/2 1 1 4 2 1/4 3 :Katie Moon; Birmingham, AL : 8 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------fresh broccoli and cauliflower flowerets -- (16 oz ea) reduced-fat mayonnaise shredded reduced-fat Cheddar cheese -- (4 oz) shredded Parmesan cheese - (3 oz) green onions -- sliced Dijon mustard ground red pepper Italian-seasoned breadcrumbs Cover and steam

Measure -----------packages cups cup package tablespoons teaspoon tablespoons

Arrange flowerets in a steamer basket over boiling water. for 6 to 8 minutes or until crisp-tender. Drain well.

Arrange flowerets in a lightly greased 2-quart baking dish. Stir together mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle with breadcrumbs. Bake at 350 degrees for 20 to 25 minutes or until golden. This recipe yields 8 servings. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 125 Calories (kcal); 12g Total Fat; (87% calories from fat); trace Protein; 4g Carbohydrate; 15mg Cholesterol; 260mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butter Pecan Turtle Bars Recipe By Serving Size Categories Amount -------1/2 1 1/2 2 1 2/3 1 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened light brown sugar - (firmly packed) -- divided all-purpose flour chopped pecans butter or margarine milk chocolate morsels

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; add 1 cup brown sugar, beating well. Gradually add all-purpose flour, beating at low speed until blended. Press mixture into an ungreased 13by 9-inch pan. Sprinkle with pecans. Combine 2/3 cup butter and remaining 1/2 cup brown sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 30 seconds. Remove from heat, and pour over crust. Bake at 350 degrees for 18 minutes or until bubbly. Remove from oven. Sprinkle immediately with milk chocolate morsels; let stand 2 to 3 minutes, and swirl chocolate with a knife. Chill until chocolate hardens. Cut into squares. This recipe yields 4 dozen. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - Per serving: 3601 Calories (kcal); 298g Total Fat; (72% calories from fat); 37g Protein; 213g Carbohydrate; 579mg Cholesterol; 2192mg Sodium Food Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 58 1/2 Fat;

0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Butter Rolls Recipe By Serving Size Categories Amount -------1 1/4 2 1/4 1/4 1 1/4 2 1/4 1/4 1 :Jane Black; Tupelo, MS : 24 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------active dry yeast - (1/4 oz) warm water -- (105 to 115 degrees) all-purpose flour - (to 3) -- divided sugar salt eggs -- divided milk butter or margarine -- softened water Sesame or poppy seeds

Measure -----------envelope cup cups cup teaspoons large cup cup tablespoon

Stir together yeast and 1/4 cup water in a 1-cup measuring cup; let stand 5 minutes. Pulse 1 cup flour, sugar, and salt in a food processor until blended. Add yeast mixture, 1 egg, and milk; pulse until blended. (Pulsing prevents mixture from overheating, which would kill yeast.) Add butter, 1 tablespoon at a time, pulsing until combined. Gradually add enough of remaining flour until dough is no longer sticky. (Dough should be smooth.) Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into fourths; shape each portion into 6 (1-inch) balls. Place on a lightly greased 13- by 9-inch pan. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour. Stir together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Freeze up to 3 months, if desired. This recipe yields 2 dozen. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 32 Calories (kcal); 2g Total Fat; (65% calories from fat); 1g Protein; 2g Carbohydrate; 21mg Cholesterol; 137mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butterbeans, Bacon, And Tomatoes Recipe By Serving Size Categories Amount -------3 1 1 3 1 3 4 4 2 1 1 1 1/2 :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------medium small medium cups cups tablespoons teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------bacon slices -- chopped onion -- finely chopped green bell pepper -- chopped garlic cloves -- minced bay leaf tomatoes -- chopped chicken broth fresh or frozen butterbeans -- thawed minced fresh parsley salt freshly-ground black pepper Worcestershire sauce hot sauce

Cook bacon in a Dutch oven until crisp. Stir in onion and next 3 ingredients; saut� until vegetables are tender. Stir in tomato, and cook 3 minutes. Stir in broth and butterbeans; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes. Simmer, uncovered, 20 minutes, stirring often. Stir in parsley and remaining ingredients. Cook, stirring often, 5 minutes. Discard bay leaf. This recipe yields 6 servings. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 3g Total Fat; (33% calories from fat); 5g Protein; 7g Carbohydrate; 3mg Cholesterol; 941mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1996 Recipe Hall of Fame

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttered Green Beans Recipe By Serving Size Categories Amount -------3/4 1 1/2 1/4 :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------water fresh green beans -- trimmed butter or margarine -- melted

Bring 3/4 cup water to a boil in a Dutch oven; add green beans. Cover, reduce heat to medium, and cook, stirring occasionally, 10 minutes. Drain. Toss with butter. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 8g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 21mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Buttermilk Cornbread Recipe By Serving Size Categories Amount -------2 1 1 5 1/2 1/4 1/4 1 1 :Mary Lynn Hanily; Tuscaloosa, AL : 6 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------vegetable oil yellow cornmeal all-purpose flour baking powder baking soda salt buttermilk egg

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

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450 degree oven 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet. golden. Bake at 450 degrees for 20 minutes or until

This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 6g Total Fat; (34% calories from fat); 4g Protein; 22g Carbohydrate; 33mg Cholesterol; 641mg Sodium Food Exchanges: 1 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 * Buttermilk Hush Puppies Recipe By Serving Size Categories Amount -------2 2 1 1/2 1/2 1 1 2 1 :n/a : 0 Preparation Time :0:00 : Accompaniment Fritters

Breads/Rolls

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

Ingredient -- Preparation Method -------------------------------self-rising flour self-rising white cornmeal sugar salt freshly-ground black pepper onion -- grated jalape�o pepper -- (optional), seeded, and minced buttermilk egg Vegetable oil

Combine first 5 ingredients; stir in onion, and if desired jalape�o pepper. Whisk together buttermilk and egg; add to flour mixture. Pour oil to a depth of 3 inches in a Dutch oven; heat to 375 degrees. Drop batter by level tablespoonfuls into oil; fry, in batches, 5 to 7 minutes or until golden. Drain on paper towels.

This recipe yields 5 dozen. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-29-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2026 Calories (kcal); 20g Total Fat; (8% calories from fat); 68g Protein; 395g Carbohydrate; 204mg Cholesterol; 7856mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buttery Blue Cheese Spread With Walnuts Recipe By Serving Size Categories Amount -------3 1/2 1 1/2 1/2 1/4 1 :n/a : 24 Preparation Time :0:00 : Appetizers Dips/Spreads

Cheese

Measure -----------packages cup package cup cup cup

Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz) -- softened butter -- softened crumbled blue cheese - (4 oz) diced walnuts -- toasted chopped fresh chives cream sherry -- (optional) round bread loaf - (16 oz) === GARNISHES === Toasted diced walnuts Chopped fresh chives Rosemary sprigs

Stir together first 5 ingredients and, if desired, sherry in a large bowl; cover and chill mixture 8 hours. Let stand at room temperature to soften; or freeze spread up to 1 month, and thaw in the refrigerator for 8 hours. Hollow out bread loaf, leaving a 1-inch-thick shell; reserve inside of loaf for other uses. Spoon softened cheese spread into shell. Garnish, if desired. Serve with sliced apples and pears or with toasted French baguette slices. This recipe yields about 5 cups (24 appetizer servings). Source: "Southern Living Magazine, December 2000" S(Formatted for MC6):

"05-18-2001

by

Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 34 Calories (kcal); 4g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 39mg 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 0 0 0 * Exported from MasterCook * Cabernet Cranberries Recipe By Serving Size Categories Amount -------1 1/4 1 1 2 1 :Renie Steves; Fort Worth, TX : 0 Preparation Time :0:00 : Accompaniment

Sauces

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

Ingredient -- Preparation Method -------------------------------sugar Cabernet Sauvignon fresh cranberries - (12 oz) grated tangerine rind cinnamon stick - (3" long)

Bring sugar and wine to a boil in a medium saucepan over medium-high heat. Add remaining ingredients, and return to a boil, stirring constantly. Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop. Remove and discard cinnamon stick. Cool slightly; serve warm, or chill 2 hours, if desired. This recipe yields 3 1/2 cups. Comments: Sauce may be stored in refrigerator up to 2 months. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1137 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 254g Carbohydrate; 0mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 17 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook * Caesar Pasta Toss Recipe By Serving Size Categories Amount -------1/4 1/2 1/4 2 2 3 1 5 1/2 2 1 1 1 1 1/2 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------Dijon mustard olive oil egg substitute champagne vinegar or white wine vinegar Worcestershire sauce green onions -- chopped anchovy paste garlic cloves salt refrigerated cheese-filled tortellini -- (9 oz ea) broccoli flowerets - (16 oz) cherry tomatoes -- halved roasted sweet red peppers - (7 oz) -- sliced coarsely ground pepper shredded Parmesan cheese - (2 oz)

Measure -----------cup cup cup tablespoons teaspoons tablespoon teaspoon packages package pint jar teaspoon cup

Process first 9 ingredients in a blender until smooth, stopping to scrape down sides. Cook pasta with broccoli according to package directions; drain. Toss pasta mixture with mustard mixture, tomato, and remaining ingredients. Serve immediately. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "07-06-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 20g Total Fat; (84% calories from fat); 3g Protein; 5g Carbohydrate; trace Cholesterol; 345mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caf� Latte Slush Recipe By Serving Size :Jannet Ewing; La Ceiba, Honduras : 0 Preparation Time :0:00

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

: Beverages Measure -----------cup cups cups Ingredient -- Preparation Method -------------------------------sugar - (to 3/4) strong brewed coffee or espresso milk or half-and-half -- divided, see * Note Chocolate syrup -- for garnish

* Note: Substitute fat-free milk or fat-free half-and-half for regular milk or half-and-half. Combine sugar and hot coffee in a large mixing bowl, stirring until sugar dissolves; stir in 1 cup milk. Cover and freeze 8 hours. Let thaw slightly in refrigerator; add remaining 1 cup milk. Beat at medium speed with an electric mixer until smooth. Garnish, if desired. Serve immediately. This recipe yields 7 cups. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "7 cups" - - - - - - - - - - - - - - - - - - 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 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cajun Succotash With Chicken Recipe By Serving Size Categories Amount -------4 1 1 1 1 2 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure -----------can package can package

Ingredient -- Preparation Method -------------------------------Heavy duty aluminum Foil boneless skinless chicken breasts -- cut thin strips lima beans - (8 1/2 oz) -- drained, rinsed frozen whole kernel corn - (10 oz) -- thawed diced tomatoes with garlic and onion - (14 1/2 oz) -- drained frozen sliced okra - (10 oz) -- thawed garlic cloves -- pressed

2

teaspoons

Cajun seasoning - (to 3) Tear off 4 (12- by 18-inch) foil sheets. Place one-fourth of

Preheat oven to 450 degrees.

Stir together chicken and remaining ingredients. mixture in center of each foil sheet.

Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place on a baking sheet. Bake at 450 degrees for 20 to 22 minutes. foil packets carefully, allowing steam to escape. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 3g Total Fat; (10% calories from fat); 55g Protein; trace Carbohydrate; 137mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Calypso Chicken Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 1 4 :n/a : 4 Preparation Time :0:00 : Chicken Poultry Open

Main Dish

Measure -----------large tablespoon can package can cup tablespoon

Ingredient -- Preparation Method -------------------------------oven bag all-purpose flour pineapple chunks in juice - (15 oz) -- undrained black bean-rice mix - (8 oz) condensed chicken broth - (10 1/2 oz) water chopped fresh cilantro skinned bone-in chicken breasts

Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking dish. oven bag, and shake. Add flour; twist end of

Add pineapple and next 4 ingredients to oven bag; squeeze bag to blend

ingredients.

Arrange chicken in an even layer over rice mixture. Bake

Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. at 350 degrees for 45 to 50 minutes. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (2% 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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Calzones With Pasta Sauce Recipe By Serving Size Categories Amount -------1 3 1 1 1/2 1 4 2 2 * Note: :Jody Gesell; Houston, TX : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------small-curd cottage cheese grated Parmesan cheese egg chopped fresh = (or 1 tspn dried parsley) garlic powder pepperoni slices - (3.5 oz) -- chopped, see * Note Monterey Jack cheese slices -- chopped refrigerated pizza crusts - (10 oz ea) Pasta Sauce -- (see recipe)

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

Chopped cooked ham may be substituted for pepperoni slices. Stir in pepperoni and

Stir together first 5 ingredients until blended. chopped cheese slices. Divide each pizza crust into 2 portions. 7-inch circle.

Roll each dough portion into a

Spoon 1/2 cup cottage cheese mixture in center of each circle. Fold dough over filling, pressing edges to seal; place on a lightly greased aluminum foil-lined baking sheet. Prick dough several times with a fork. Bake at 375 degreesfor 20 to 25 minutes or until golden. minutes. Serve calzones with warm Pasta Sauce. Let stand 5

This recipe yields 4 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 140 Calories (kcal); 11g Total Fat; (69% calories from fat); 10g Protein; 1g Carbohydrate; 75mg Cholesterol; 236mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Campfire Casserole Recipe By Serving Size Categories Amount -------1/2 2 1 1 1/2 12 6 :Mindi Goddard; Yukon, OK : 6 Preparation Time :0:00 : Casseroles

Main Dish

Measure -----------pound pounds medium teaspoon teaspoon large ounces

Ingredient -- Preparation Method -------------------------------bacon potatoes -- diced onion -- diced salt -- divided freshly-ground black pepper -- divided eggs shredded Cheddar cheese -- (optional) Salsa or ketchup

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saut� potato, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper in hot drippings, stirring occasionally, 20 minutes or until browned. Whisk together eggs, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; pour over potato in skillet. Cook over medium heat 4 minutes or until eggs are set, stirring if necessary. Sprinkle with bacon and, if desired, cheese. Serve with salsa or ketchup. This recipe yields 6 servings. Source: "Southern Living Magazine, July 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 590 Calories (kcal); 37g Total Fat; (56% calories from fat); 33g Protein; 30g Carbohydrate; 436mg Cholesterol; 1255mg Sodium Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Candy Corn Chocolate Cakes Recipe By Serving Size Categories Amount -------2 2 1 1 1 2 1 1 2 2 1 1 1 1/3 :Hazel Arnold; Eads, TN : 16 Preparation Time :0:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------sugar all-purpose flour cocoa vegetable oil salt eggs buttermilk hot water baking soda vanilla extract === BUTTERCREAM FROSTING === butter or margarine -- softened powdered sugar - (2 lbs) milk vanilla extract Orange paste food coloring Yellow paste food coloring

Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in buttermilk. Stir together 1 cup hot water and baking soda; stir into batter. vanilla. Pour into 2 greased and floured 9-inch round cakepans. Stir in

Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Freeze layers 30 minutes. Cut each layer into 8 wedges. Pipe frosting on top and sides of cake wedges to resemble candy corn. Using a medium star tip, pipe white frosting on the small end of each cake, yellow frosting on center, and orange on wide end. For Buttercream Frosting: Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy. Add milk, beating until spreading consistency. Stir in vanilla.

Stir orange food coloring into 1 1/2 cups frosting. Stir yellow food coloring into 1 1/4 cups frosting. (Makes 3 1/2 cups) This recipe yields 16 servings. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 408 Calories (kcal); 27g Total Fat; (57% calories from fat); 4g Protein; 41g Carbohydrate; 56mg Cholesterol; 435mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 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 * Exported from MasterCook * Canteen Bars Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 1 2 1 2 1/2 1 1/2 1 :Anna Weisinger; Montgomery, TX : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------light brown sugar - (firmly packed) -- divided shortening salt all-purpose flour eggs -- lightly beaten vanilla extract all-purpose flour baking powder flaked coconut chopped pecans

Beat 1/2 cup brown sugar, shortening, and salt at medium speed with an electric mixer until creamy; gradually add 1 cup flour, beating until blended. Press into bottom of a lightly greased 11- by 7-inch baking dish. 325 degrees for 20 minutes. Cool on wire rack. Bake at

Beat remaining 1 cup brown sugar, eggs, and vanilla at medium speed until well blended. Add 2 tablespoons flour and baking powder, beating until blended. Stir in coconut and pecans. Spread over crust. Bake at 325 degrees for 25 minutes or until golden. Cut into bars. This recipe yields 2 dozen bar cookies. Cool on wire rack.

Comments: Miss Anna's aunt served these bar cookies to soldiers who rode trains into Houston during World War I. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2357 Calories (kcal); 193g Total Fat; (72% calories from fat); 35g Protein; 132g Carbohydrate; 374mg Cholesterol; 1425mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel Pie Recipe By Serving Size Categories Amount -------2 1 1 1 :n/a : 0 Preparation Time :0:00 : Desserts

Pies

Measure -----------cans

Ingredient -- Preparation Method -------------------------------sweetened condensed milk - (14 oz ea) graham cracker crust - (9" dia) container frozen whipped topping - (8 oz) -- thawed English toffee candy bar - (1.4 oz) -- coarsely chopped

Pour condensed milk into a 1-quart slow cooker. Cook , covered, 6 to 7 hours or until mixture is the color of peanut butter, whisking every 30 minutes. Pour into piecrust; cool. Spread with whipped topping, and sprinkle with chopped candy bar. and chill. This recipe yields 1 (9-inch) pie. Comments: To reduce fat and calories, substitute 2 (14-ounce) cans nonfat sweetened condensed milk. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Cover

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 Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Caramel Sauce Recipe By Serving Size Categories Amount -------1 2 2 1 1/2 :Patsy Taylor; Russellville, AL : 0 Preparation Time :0:00 : Condiments Sauces

Desserts

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

Ingredient -- Preparation Method -------------------------------butter sugar fresh lemon juice whipping cream

Melt butter in a heavy saucepan over medium heat; add sugar and lemon juice, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month. This recipe yields about 3 cups. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 4408 Calories (kcal); 316g Total Fat; (62% calories from fat); 9g Protein; 411g Carbohydrate; 986mg Cholesterol; 2012mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 63 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Caramel Sauce II

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

:Lois M. Clonts; Bakersfield, CA : 0 Preparation Time :0:00 : Desserts

Sauces

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

Ingredient -- Preparation Method -------------------------------whipping cream butter baking soda sugar water lemon juice

Cook first 3 ingredients in a Dutch oven over medium heat, stirring occasionally, until butter melts; remove from heat. Bring sugar, water, and lemon juice to a boil in a Dutch oven over high heat, stirring occasionally. Reduce heat to medium-high, and boil, stirring occasionally, 8 minutes or until mixture begins to brown. Reduce heat to medium, and cook, stirring occasionally, 5 minutes or until caramel colored. Pour the sugar mixture gradually into the whipping cream mixture. Remove from heat; let stand 1 minute. Whisk until smooth. Cook over medium-low heat, stirring occasionally, until a candy thermometer registers 230 degrees (thread stage); cool. This recipe yields 2 1/2 cups. Source: "Southern Living Magazine, March 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 3598 Calories (kcal); 222g Total Fat; (54% calories from fat); 10g Protein; 414g Carbohydrate; 777mg Cholesterol; 1284mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 44 1/2 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Caramel-Applesauce Cobbler With Bourbon-Pecan Ice Cream Recipe By Serving Size Categories Amount -------:n/a : 8 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method --------------------------------

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

1/2 12 2 2 1 2 1

cup large cups tablespoons package pints cup cup

1/4

butter or margarine Granny Smith apples -- peeled, sliced sugar lemon juice refrigerated piecrusts - (15 oz) === BOURBON-PECAN ICE CREAM === homemade-style vanilla ice cream -- softened chopped toasted pecans bourbon

Melt butter in a large Dutch oven over medium-high heat. Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored. Spoon into a shallow, greased 2-quart baking dish. Roll each piecrust to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling; fold edges under. Place remaining strips on a baking sheet. Bake remaining strips at 425 degrees for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425 degrees for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream. For Bourbon-Pecan Ice Cream: hours. (Makes 2 pints) This recipe yields 8 servings. Comments: This recipe was inspired by an applesauce pie with hard sauce that Test Kitchens staffer Mary Allen Perry enjoyed at her grandmother's house as a child. For testing purposes only, we used Blue Bell Homemade Vanilla Ice Cream. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 407 Calories (kcal); 12g Total Fat; (26% calories from fat); 1g Protein; 74g Carbohydrate; 31mg Cholesterol; 122mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel-Filled Chocolate Cookies Recipe By Serving Size Categories :n/a : 0 Preparation Time :0:00 : Cookies Stir together all ingredients; freeze 4

Desserts

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

Measure -----------cup cup cup large cups cup teaspoon teaspoons cup tablespoon packages

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar brown sugar - (firmly packed) eggs all-purpose flour cocoa baking soda vanilla extract chopped pecans -- divided sugar chewy caramels in milk chocolate -- (5.3 oz ea)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating well. Stir together flour, cocoa, and soda; add to butter mixture, mixing well. Stir in vanilla and 1/2 cup pecans. Cover and chill 1 hour. Combine remaining 1/2 cup pecans and 1 tablespoon sugar; set aside. Gently press 1 tablespoon cookie dough around each candy, forming a ball. Dip 1 side of cookie in pecan mixture. Place, pecan-side up, 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 8 minutes. (Cookies will look soft.) minute on baking sheets. Remove to wire racks to cool. This recipe yields 4 dozen. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - Per serving: 4570 Calories (kcal); 285g Total Fat; (53% calories from fat); 64g Protein; 487g Carbohydrate; 871mg Cholesterol; 3265mg Sodium Food Exchanges: 18 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 54 1/2 Fat; 14 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized French Onion Soup Recipe By Serving Size Categories Amount :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method Cool 1

Measure

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

-----------recipe can can cups teaspoon cup cups cup

-------------------------------Caramelized Onions -- (see recipe) beef consomm� - (10 1/2 oz) -- undiluted beef broth - (10 1/2 oz) -- undiluted water dried thyme dry white wine large croutons shredded Swiss cheese - (4 oz)

Combine first 5 ingredients in a 3 1/2-quart slow cooker. Cook, covered, at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil 3 inches from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately. This recipe yields 12 cups. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "12 cups" - - - - - - - - - - - - - - - - - - Per serving: 42 Calories (kcal); trace Total Fat; (10% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion Mayonnaise Recipe By Serving Size Categories Amount -------1 1 1 1/4 1/4 :n/a : 0 Preparation Time :0:00 : Condiments

Dips/Spreads

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

Ingredient -- Preparation Method -------------------------------mayonnaise Caramelized Onions -- (see recipe), chopped garlic clove - (to 2) -- minced salt freshly-ground black pepper Cover and chill at least 30 minutes.

Stir together all ingredients.

Serve with fish, steamed shrimp, or as a sandwich spread. This recipe yields 2 cups. Comments: This mayonnaise adds incredible flavor to sandwiches, or you can use it as a sauce for fish or shrimp. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1577 Calories (kcal); 187g Total Fat; (99% calories from fat); 2g Protein; 0g Carbohydrate; 77mg Cholesterol; 1783mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Onion Soup Recipe By Serving Size Categories Amount -------1/4 2 1/4 2 2 2 2 1/2 1/4 3 2 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------butter or margarine - (1/2 stick) Vidalia onions -- quartered sugar garlic cloves -- pressed all-purpose flour milk whipping cream salt freshly-ground black pepper egg yolks chopped fresh parsley

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

Melt butter in a 8-quart stock pot over medium heat. Add onion and sugar, and cook, stirring constantly, 20 to 25 minutes or until browned. Stir in garlic, and cook 1 minute. Stir in flour, and cook, stirring constantly, 1 minute. Gradually add milk and whipping cream, and cook, stirring constantly, until mixture is slightly thickened. Stir in salt and pepper. Whisk together egg yolks in a small bowl until blended. Gradually add 3 tablespoons hot mixture, whisking constantly. Stir yolk mixture into remaining hot mixture. Stir in chopped fresh parsley.

This recipe yields 5 cups. Comments: Leftovers? Toss with hot cooked noodles.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - Per serving: 2272 Calories (kcal); 208g Total Fat; (81% calories from fat); 39g Protein; 71g Carbohydrate; 1357mg Cholesterol; 1517mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 40 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramelized Onions Recipe By Serving Size Categories Amount -------2 1 1/4 :n/a : 0 Preparation Time :0:00 : Accompaniment

Condiments

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

Ingredient -- Preparation Method -------------------------------extra-large sweet onions - (abt 3 lbs) chicken or beef broth - (10 1/2 oz) -- undiluted butter or margarine Combine all

Cut onions in half; cut halves into 1/2-inch-thick slices. ingredients in a 3 1/2-quart slow cooker.

Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store in an airtight container; refrigerate up to 2 weeks or freeze up to 2 months, if desired. This recipe yields 2 cups. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 407 Calories (kcal); 46g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 124mg Cholesterol; 468mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Carrot Souffl� Recipe By Serving Size Categories Amount -------2 6 1 1/3 3/4 1/4 1/8 2 1 :Jenifer Rotenstreich; Birmingham, AL : 8 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------fresh carrots -- sliced, see * Note eggs sugar -- divided matzo meal butter or margarine -- melted, divided salt ground nutmeg vanilla extract chopped walnuts

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

* Note: One (2-pound) package sliced frozen carrots may be substituted for fresh carrots. Cook carrot in water to cover in a large saucepan over medium-high heat 20 to 25 minutes or until very tender; drain well. Process carrot and eggs in a blender or food processor until smooth, stopping to scrape down sides. Add 2/3 cup sugar, matzo meal, 1/2 cup butter, salt, nutmeg, and vanilla; process until smooth. Pour mixture into a lightly greased 13- by 9-inch baking dish. Bake at 350 degrees for 40 to 45 minutes or until set. Combine remaining 1/3 cup sugar, 1/4 cup butter, and walnuts. Top souffl� with mixture; bake 5 to 10 more minutes. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 462 Calories (kcal); 30g Total Fat; (56% calories from fat); 10g Protein; 42g Carbohydrate; 187mg Cholesterol; 320mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Carrot-Raisin Cake Recipe By Serving Size Categories Amount -------1 1/2 1/2 2 1 1 1/2 1/2 1/2 1/2 1 1/2 1/2 :Howard Wiener; Spring Hill, FL : 12 Preparation Time :0:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------light brown sugar - (firmly packed) butter or margarine -- softened eggs vanilla extract all-purpose flour baking soda salt chopped raisins finely-grated carrot pecans or walnuts -- finely chopped

Beat brown sugar and butter at medium speed with an electric mixer until creamy; add eggs and vanilla, beating well. Stir in flour, baking soda, and salt just until moistened; stir in raisins and carrot. Spread mixture into a lightly greased 13- by 9-inch pan. Sprinkle with pecans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack, and cut into squares. This recipe yields 12 to 15 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 9g Total Fat; (56% calories from fat); 3g Protein; 12g Carbohydrate; 52mg Cholesterol; 229mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Catfish With Green Pea Salsa Recipe By Serving Size :n/a : 4 Preparation Time :0:00

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

: Fish (Fresh Water) Measure -----------can can small cup teaspoon tablespoon small tablespoon teaspoon teaspoon

Main Dish

Ingredient -- Preparation Method -------------------------------sweet peas - (15 1/4 oz) -- drained diced tomatoes with basil, garlic, and oregano - (14 1/2 oz) -- drained green onions -- sliced chopped fresh cilantro grated lime rind fresh lime juice cucumber -- peeled, chopped olive oil catfish fillets - (6 oz ea) salt coarsely-ground black pepper

Stir together first 8 ingredients in a bowl; let stand 1 hour. Sprinkle fish fillets with salt and pepper. Saut� fish fillets in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 3g Total Fat; (63% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Catfish-Potato Pancakes Recipe By Serving Size Categories Amount -------1/2 2 1 1 :n/a : 6 Preparation Time :0:00 : Fish (Fresh Water)

Main Dish

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

Ingredient -- Preparation Method -------------------------------sour cream Dijon mustard lemon juice from concentrate green onions -- chopped, divided

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

teaspoons pound small cup package cup teaspoon large

Old Bay seasoning -- divided fresh farm-raised catfish fillets red bell pepper -- chopped vegetable oil -- divided country style hash browns - (30 oz) -- thawed all-purpose flour salt eggs -- lightly beaten

Stir together first 3 ingredients, half of green onions, and 1 teaspoon Old Bay seasoning; set aside. Cook catfish in a large nonstick skillet over medium heat 7 minutes on each side or until fish flakes easily with a fork. Cool slightly. Drain and flake fish, and place in a large bowl. Saut� remaining green onions and bell pepper in 2 tablespoons hot oil in skillet over medium-high heat until tender. Stir mixture into fish with remaining 1 teaspoon Old Bay seasoning, hash browns, and next 3 ingredients. Shape into 12 patties. Wipe skillet clean. Fry patties in batches in remaining oil over medium-high heat 5 to 7 minutes on each side or until golden. Drain on paper towels; keep warm. Serve with mustard sauce. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 25g Total Fat; (78% calories from fat); 5g Protein; 11g Carbohydrate; 102mg Cholesterol; 190mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Charred Corn-Blue Cheese Grits Recipe By Serving Size Categories Amount -------4 3 1/2 4 :Chef Kent Rathbun, Abacus; Dallas, TX : 8 Preparation Time :0:00 : Rice/Grains Side Ingredient -- Preparation Method -------------------------------fresh corn oil -- divided salt garlic cloves -- minced

Measure -----------ears tablespoons teaspoon

2 4 2 1 1

1/4

cups cups package cup teaspoon

shallots -- minced chicken broth uncooked quick-cooking grits Roquefort cheese - (3.5 oz) -- crumbled chopped fresh chives freshly-ground black pepper

Rub corn evenly with 2 tablespoons oil, and sprinkle with salt. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 to 15 minutes or until golden brown, turning occasionally; cool. Cut corn kernels from cobs, and set aside. Saut� garlic and shallots in remaining 1 tablespoon oil in saucepan over medium-high heat 5 minutes or until tender. broth, and bring to a boil. Gradually add grits, stirring reduce heat, and simmer, stirring often, 5 to 7 minutes or thickened. Stir in corn, cheese, chives, and pepper. This recipe yields 8 servings. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 7g Total Fat; (23% calories from fat); 7g Protein; 41g Carbohydrate; 0mg Cholesterol; 523mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheddar Cheese Loaf Recipe By Serving Size Categories Amount -------3 3/4 3/4 1 1/2 1/4 1/8 :Marsha Tennant; Falmouth, VA : 0 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------reduced-fat baking mix reduced-fat shredded sharp Cheddar cheese fat-free milk egg substitute ground red pepper - (to 1/4) Vegetable cooking spray a large heavy Add chicken constantly; until

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

Combine baking mix and cheese. Add milk, egg substitute, and pepper, stirring 2 minutes or until blended. Spoon into a 9- by 5-inch loafpan coated with cooking spray. Bake loaf at 350 degrees for 45 minutes.

This recipe yields 1 loaf. Per serving: Calories 157 (20% from fat); Fat 3.5g (sat .5g, mono 2g, poly 1g); Protein 6g; Carb 27g; Fiber 0.9g; Chol 2mg; Iron 1.3mg; Sodium 534mg; Calc 122mg. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 7g Total Fat; (63% calories from fat); 7g Protein; 2g Carbohydrate; 1mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cheeseburger Pie Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1/2 3 5 1 1 2 30 :n/a : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------lean ground beef onion -- diced garlic clove -- minced salt -- divided pepper vegetable oil firmly-packed frozen country-style hash browns -- thawed pasteurized process cheese spread - (8 oz) -- cubed milk eggs seasoned shredded potatoes

Measure -----------pound medium teaspoon teaspoon tablespoons cups package cup large

Saut� first 3 ingredients, 1/4 teaspoon salt, and pepper in a 10-inch ovenproof skillet over medium-high heat 5 to 7 minutes, stirring until beef crumbles and is no longer pink. Remove mixture from skillet, and drain. Wipe skillet clean with paper towels. Heat oil in skillet over medium-high heat; press hash browns into bottom of skillet and evenly up sides with back of a spoon. Cook 5 minutes. Remove from heat, and spoon beef mixture and cheese spread over hash browns.

Stir together milk, eggs, and remaining 1/4 teaspoon salt; pour over cheese spread. Arrange seasoned shredded potatoes around edge of skillet, pressing into meat mixture. Bake at 350 degrees for 30 minutes or until set. Serve with plum tomato slices. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 25g Total Fat; (74% calories from fat); 17g Protein; 3g Carbohydrate; 125mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 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 * Cheesy Asparagus Pie Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 2 8 1 1/2 2 1/4 1/4 :n/a : 6 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------fresh asparagus refrigerated pie crusts - (15 oz) butter or margarine sweet onion -- diced Dijon mustard shredded colby-Monterey Jack cheese blend -- (1 pkg) half-and-half eggs salt freshly-ground black pepper Let stand 10 minutes.

Measure -----------pounds package tablespoon large tablespoons ounces cups large teaspoon teaspoon

Snap off tough ends of asparagus (trimmed to about 5 inches). Cook in boiling water to cover 30 seconds; drain. Plunge asparagus into ice water to stop the cooking process; drain. Reserve 9 spears; set aside. Coarsely chop remaining asparagus; set aside. Unfold pie crusts; stack on a lightly floured surface, and roll into a 14-inch circle. Fit piecrust into an 11-inch tart pan, trimming excess dough. Line pie crust with foil, and fill with pie weights or dried beans. Place tart pan on a baking sheet. Bake at 425 degrees for 12 minutes; remove weights and foil. Bake 2 more

minutes.

Cool on a wire rack. Add onion, and saut� 5

Melt butter in a skillet over medium-high heat. minutes or until tender. Set aside.

Brush bottom and sides of crust with mustard. Sprinkle with half of cheese, chopped asparagus, onion, and remaining cheese. Arrange reserved asparagus spears over cheese. Whisk together half-and-half and remaining ingredients. Pour mixture evenly over asparagus. Bake at 375 degrees for 25 minutes or until set and golden brown. Let stand 15 minutes. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 4g Total Fat; (41% calories from fat); 5g Protein; 7g Carbohydrate; 68mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 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 0 * Exported from MasterCook * Cheesy Chicken-And-Pasta Bake Recipe By Serving Size Categories Amount -------1 2 2 1/2 1 1 1/2 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------Italian blend shredded cheese - (4 oz) -- divided cooked rotini coarsely-chopped cooked chicken diced celery condensed cream of chicken soup -- (10 3/4 oz) milk dried Italian seasoning Celery leaves -- for garnish

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

Stir together 1/2 cup cheese and next 6 ingredients; spoon into a lightly greased 11- by 7-inch baking dish. Bake at 375 degrees for 25 minutes. Sprinkle with remaining 1/2 cup cheese; bake 5 more minutes. Garnish, if desired. This recipe yields 4 to 5 servings.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 6g Total Fat; (51% calories from fat); 4g Protein; 8g Carbohydrate; 13mg Cholesterol; 536mg Sodium Food Exchanges: 1/2 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 * Cheesy Mexican Pizza Recipe By Serving Size Categories Amount -------1 1 1/2 1/4 1 2 1 :Allison Cook; Summerville, SC : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------Italian bread shell - (16 oz) refried beans sour cream black bean dip diced tomatoes - (14 1/2 oz) shredded Cheddar cheese - (8 oz) shredded Monterey Jack cheese with peppers - (4 oz)

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

Place bread shell on a baking sheet. Stir together refried beans, sour cream, and bean dip, and spread over Italian bread shell. Drain tomatoes, and pat dry with paper towels; spoon over bean mixture. Sprinkle with cheeses. Bake at 450 degrees for 10 to 12 minutes or until cheese melts. This recipe yields 4 servings. Comments: To lighten recipe, use fat-free refried beans, fat-free or light sour cream, and reduced-fat cheeses. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 7g Total Fat; (45% calories from fat); 5g Protein; 13g Carbohydrate; 13mg Cholesterol; 284mg Sodium Food Exchanges: 1 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 * Cheesy Onion Biscuits Recipe By Serving Size Categories Amount -------2 3 4 3/4 1/3 1/2 2 3/4 :Charlotte Bryant; Greensburg, KY : 8 Preparation Time :0:00 : Biscuits Breads/Rolls Ingredient -- Preparation Method -------------------------------all-purpose flour instant nonfat dry milk powder baking powder salt butter or margarine -- softened grated Parmesan cheese finely-chopped green onions water

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

Combine first 4 ingredients in a large bowl; cut in butter with pastry blender or fork until mixture is crumbly. Stir in Parmesan cheese and green onions. Add 3/4 cup water, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll to 1/2-inch thickness; cut with a 3-inch round cutter. Place on a lightly greased baking sheet. Bake at 400 degrees for 15 minutes or until lightly browned. This recipe yields 8 biscuits. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 9g Total Fat; (41% calories from fat); 5g Protein; 25g Carbohydrate; 25mg Cholesterol; 616mg Sodium Food Exchanges: 1 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 0 0 * Exported from MasterCook * Cheesy Potatoes And Onions

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

:n/a : 10 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------potatoes - (3 lbs) -- peeled, and thinly sliced onion -- thinly sliced, and separated into rings process American cheese slices - (6 oz) salt -- divided freshly-ground black pepper -- divided shredded Cheddar cheese - (4 oz) butter or margarine all-purpose flour warm milk

Cook potato in boiling water to cover 5 minutes; drain. Layer one-third potato slices, one-third onion slices, and one-third cheese slices in a lightly greased 13- by 9-inch baking dish. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat layers twice with remaining potato, onion, cheese slices, salt, and pepper. Top with Cheddar cheese. Melt butter in smooth. Cook, until smooth. degrees for 35 serving. a heavy saucepan over low heat; add flour, whisking until whisking constantly, 1 minute. Gradually whisk in milk Remove from heat; pour over potato mixture. Bake at 400 minutes or until golden. Let stand 10 minutes before

This recipe yields 10 to 12 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 101 Calories (kcal); 7g Total Fat; (62% calories from fat); 3g Protein; 7g Carbohydrate; 22mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheesy Vegetable Chowder Recipe By Serving Size Categories :Louise Watkins; Austin, AR : 0 Preparation Time :0:00 : Soups/Stews

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

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

Ingredient -- Preparation Method -------------------------------chicken broth celery ribs -- sliced carrots -- sliced potatoes -- peeled, cubed onion -- chopped freshly-ground black pepper frozen whole kernel corn -- thawed butter or margarine all-purpose flour milk shredded sharp Cheddar cheese - (8 oz) Chopped fresh parsley -- for garnish

Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 15 to 20 minutes or until vegetables are tender. Remove from heat, and stir in corn. Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended. Stir cheese mixture gradually into vegetable mixture. Cook over medium heat, stirring constantly, until thoroughly heated. Serve immediately. Garnish, if desired. This recipe yields 10 cups. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "10 cups" - - - - - - - - - - - - - - - - - - Per serving: 1653 Calories (kcal); 71g Total Fat; (37% calories from fat); 58g Protein; 212g Carbohydrate; 191mg Cholesterol; 3786mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cherry Cream Cake Recipe By Serving Size Categories :n/a : 0 Preparation Time :0:00 : Cakes

Desserts

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

Measure -----------package envelope cup large can package cup tablespoons packages cup package teaspoon

Ingredient -- Preparation Method -------------------------------white cake mix with pudding -- (18.5 oz) whipped topping mix - (1.3 oz) water eggs cherry fruit filling - (21 oz) slivered almonds - (2 oz) -- chopped, toasted flaked coconut brandy or apple juice === CREAM CHEESE FROSTING === cream cheese - (3 oz ea) -- softened butter or margarine -- softened confectioners' sugar - (16 oz) almond extract

Beat first 4 ingredients in a large mixing bowl at medium speed with an electric mixer 2 minutes. Pour cake batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Combine fruit filling and next 3 ingredients; spread 3/4 cup between layers and remaining on top of cake. Spread Cream Cheese Frosting on sides of cake. Store in refrigerator. For Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating at low speed until blended. Stir in extract. (Makes about 3 cups) This recipe yields 1 (3-layer) cake. Comments: Prevent cake layers from sticking to the cooling rack by sprinkling granulated sugar on a piece of wax paper or aluminum foil. Invert cake layers directly onto paper, and cool on rack. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 1078 Calories (kcal); 110g Total Fat; (90% calories from fat); 23g Protein; 2g Carbohydrate; 996mg Cholesterol; 1166mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Cherry Surprise Cupcakes Recipe By Serving Size Categories Amount -------1 2 3 1 1 :n/a : 0 Preparation Time :0:00 : Cakes

Desserts

Measure -----------package packages tablespoons large can

Ingredient -- Preparation Method -------------------------------devil's food cake mix without pudding -- (18.5 oz) cream cheese - (3 oz ea) -- softened confectioners sugar egg cherry fruit filling - (21 oz)

Prepare cake mix according to package directions. Spoon batter into paper baking cups in muffin pans, filling two-thirds full. Beat cream cheese, confectioners sugar, and egg at medium speed with an electric mixer. Spoon 1 heaping teaspoon cream cheese mixture into center of each cupcake. Top evenly with 1 heaping teaspoon fruit filling. Bake at 350 degrees for 25 minutes. Remove from pans, and cool on a wire rack. Serve with remaining fruit filling. This recipe yields 2 1/2 dozen. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 66 Calories (kcal); 4g Total Fat; (62% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chicken And Dumplings Recipe By Serving Size Categories Amount -------:n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------Heavy duty aluminum foil

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

can teaspoon small cups cup

cream of chicken soup - (10 3/4 oz) -- undiluted dried thyme -- divided celery ribs -- chopped carrots -- diced onion -- chopped boneless skinless chicken breasts -- cut thin strips biscuit mix water

Preheat oven to 450 degrees. Tear off 4 (12- by 18-inch) foil sheets. Coat foil with vegetable cooking spray. Stir together soup, 1/4 teaspoon thyme, and next 3 ingredients. evenly on foil sheets, and top evenly with chicken. Spoon

Stir together biscuit mix, 3/4 cup water, and remaining 1/4 teaspoon thyme. Spoon evenly on top of chicken. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place foil packets on a baking sheet. Bake at 450 degrees for 22 minutes. steam to escape. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 482 Calories (kcal); 10g Total Fat; (19% calories from fat); 59g Protein; 35g Carbohydrate; 138mg Cholesterol; 760mg Sodium Food Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Bites With Sweet-Hot Tomato Chutney Recipe By Serving Size Categories Amount -------2 1/4 12 1/2 :Helen D. Conwell; Fairhope, AL : 6 Preparation Time :0:00 : Appetizers Poultry Open foil packets carefully, allowing

Chicken

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

Ingredient -- Preparation Method -------------------------------skinned boned chicken breast halves lemon pepper seasoning precooked bacon slices hot mango chutney

1/2

cup

salsa

Cut each chicken breast into 12 cubes. Sprinkle with seasoning. Cut bacon slices in half crosswise. Wrap bacon around each chicken cube; secure with wooden picks. Arrange on a lightly greased rack in a broiler pan. for 10 to 12 minutes or until bacon is crisp. Bake at 450 degrees

Process chutney and salsa in a blender or food processor until smooth, stopping to scrape down sides. Serve with chicken bites. This recipe yields 6 to 8 appetizer servings. Comments: For testing purposes only we used Ready Crisp precooked bacon.

Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chicken Breast Dijon Recipe By Serving Size Categories Amount -------1/3 1 1 1/2 1/4 1/4 4 2 1 1 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------Italian-seasoned breadcrumbs grated Parmesan cheese dried Italian seasoning dried thyme salt freshly-ground black pepper skinned boned chicken breast halves Dijon mustard olive oil butter or margarine

Combine first 6 ingredients in a shallow dish. Brush both sides of chicken with mustard, and dredge in breadcrumb mixture. Heat oil and butter in a nonstick skillet over medium-high heat until

butter melts. done.

Add chicken, and cook 6 to 8 minutes on each side or until

This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 7g Total Fat; (89% calories from fat); 1g Protein; 1g Carbohydrate; 9mg Cholesterol; 280mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Casserole With Pinwheel Biscuits Recipe By Serving Size Categories Amount -------1 1 2 2 1 1 1 1 2 1/2 2 1/4 1/4 3 1 1/2 :n/a : 8 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure -----------tablespoon medium cups can can can cups cups cup cup tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------butter or margarine onion -- chopped garlic cloves -- pressed shredded mild Cheddar cheese - (8 oz) -- divided cond. cream of chicken soup - (10 3/4 oz) cond. cream of mushroom soup - (10 3/4 oz) container sour cream - (8 oz) diced tomatoes with basil, garlic, and oregano - (14 1/4 oz) -- undrained chopped cooked chicken buttermilk biscuit mix sour cream butter or margarine -- melted milk dried Italian seasoning

Melt 1 tablespoon butter in a large skillet over medium heat; add onion and garlic, and saut� until tender. Stir in 1 cup cheese and next 5 ingredients. Pour into a lightly greased 13- by 9-inch baking dish. Combine biscuit mix and next 4 ingredients. Turn dough out onto a surface sprinkled with baking mix; shape into a ball, and knead 3 or 4 times. Roll dough into a 15- by 6-inch rectangle. Sprinkle with remaining 1 cup cheese. Starting with long side, roll up, jellyroll fashion. Pinch seam to seal

(do not seal ends). Cut into 1-inch slices; place on top of chicken mixture. Bake at 375 degrees for 35 minutes. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 9g Total Fat; (87% calories from fat); 1g Protein; 2g Carbohydrate; 23mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Croquettes Recipe By Serving Size Categories Amount -------1 1/4 1 1 1/2 2 1 1/4 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------cond. cream of mushroom soup - (10 3/4 oz) -- divided sour cream Dijon mustard Italian-seasoned breadcrumbs chopped cooked chicken freshly-ground black pepper vegetable oil

Stir together half of soup, sour cream, and mustard in a small saucepan. Cook over medium heat, stirring constantly, 3 minutes. Keep sauce warm. Stir together remaining soup, 1 cup breadcrumbs, chicken, and pepper. Shape mixture into 4 patties; coat with remaining 1/2 cup breadcrumbs. Fry patties in hot oil in a large skillet until golden. sauce. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Serve with warm

Per serving: 154 Calories (kcal); 17g Total Fat; (96% calories from fat); 1g Protein; 1g Carbohydrate; 6mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Enchiladas Verde Recipe By Serving Size Categories Amount -------8 2 1 2 23 1 2 1 2 2 1 10 1 4 16 1 1/2 1 2 3 1/4 1 1/4 2 1/2 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------bone-in chicken breast halves -- skinned water ground red pepper salt -- divided fresh tomatillos -- husks removed onion -- chopped garlic cloves -- minced vegetable oil chopped fresh cilantro shredded Monterey Jack cheese - (8 oz) -- divided water corn tortillas Verde Sauce -- (see below) crumbled feta cheese -- (4-ounce) Red Pepper Puree -- (see below) === VERDE SAUCE === poblano chile peppers reserved cooked tomatillos reserved chicken broth -- divided onion -- chopped garlic cloves -- minced romaine lettuce leaves -- torn chopped fresh cilantro salt === RED PEPPER PUREE === -- see * Note roasted red bell pepper - (7 oz ea) -- drained salt

Measure -----------quarts tablespoon teaspoons medium tablespoon tablespoons cups tablespoon package

cups small cup teaspoons jars teaspoon

* Note: One cup salsa may be substituted for puree. Bring first 3 ingredients and 1 1/2 teaspoons salt to a boil in a Dutch oven. Cover, reduce heat, and simmer 30 minutes. Add tomatillos, and cook 5 more minutes. Remove chicken and tomatillos, reserving broth for Verde Sauce and Mexican Pinto Beans (see recipe). Bone and shred chicken. Chop 7 tomatillos, reserving remaining tomatillos for Verde Sauce. Saut� onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Add chopped tomatillos and remaining 1/2 teaspoon salt. Cook 5 minutes. Add chicken, and cook 5 minutes. Stir in cilantro and 1

cup Monterey Jack cheese. Sprinkle 1 tablespoon water in tortilla package. Microwave at HIGH 1 minute. Dip each tortilla in Verde Sauce. Place about 1/2 cup chicken mixture down center of each tortilla; roll up. Place in a lightly greased 13- by 9-inch baking dish; top with remaining sauce, spreading to ends of tortillas. Sprinkle with remaining Monterey Jack cheese and feta cheese. Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes. Bake, covered, at 425 degrees for 25 minutes or until thoroughly heated. Serve with Red Pepper Puree. For Verde Sauce: Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered. Place broiled peppers in a heavy-duty zip-top plastic bag; seal bag and let peppers stand about 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Process peppers, cooked tomatillos, 1 cup chicken broth, and next 5 ingredients in a food processor or blender until mixture is smooth, stoping to scrape down sides. Transfer mixture to a saucepan, and cook over medium heat 5 minutes. Slowly stir in remaining 1/2 cup chicken broth, and cook about 10 minutes or until sauce is thickened. (Makes 3 cups) For Red Pepper Puree: Process bell pepper and salt in a food processor or blender until smooth, stopping to scrape down sides. Cover and chill, if desired. (Makes 1 cup) This recipe yields 4 to 5 servings. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 13g Total Fat; (38% calories from fat); 10g Protein; 37g Carbohydrate; 33mg Cholesterol; 2536mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1993 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Kabobs With Sweet-And-Hot Mustard Recipe By Serving Size Categories :n/a : 4 Preparation Time :0:00 : Chicken Main Dish

Grilling Poultry

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

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

Ingredient -- Preparation Method -------------------------------container sour cream - (8 oz) Dijon mustard garlic cloves -- pressed prepared horseradish honey salt freshly-ground black pepper dried crushed red pepper boneless skinless chicken breasts -- cut 1" cubes red bell pepper -- cut bite size yellow bell pepper -- cut bite size Cover

Stir together first 8 ingredients; remove 1/2 cup mustard mixture. and chill remaining mustard mixture 4 hours.

Stir together 1/2 cup mustard mixture and cubed chicken in a bowl; cover and chill 4 hours. Remove chicken, discarding marinade. Thread chicken onto skewers, alternating with bell pepper. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 12 minutes or until done. Serve with remaining mustard mixture. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 325 Calories (kcal); 4g Total Fat; (10% calories from fat); 56g Protein; 15g Carbohydrate; 137mg Cholesterol; 488mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Santa Fe Recipe By Serving Size Categories Amount -------4 2 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------Heavy duty aluminum foil boneless skinless chicken breasts poblano chile peppers -- chopped

1 1 1 1 2

small can can can tablespoons

red bell pepper -- chopped pinto beans - (16 oz) -- rinsed, drained black beans - (15 oz) -- rinsed, drained corn with red and green peppers -- (15 1/4 oz), undrained fajita seasoning Shredded lettuce === TOPPINGS === Sour cream Shredded Cheddar cheese Sliced green onions Green onions -- whole, for garnish Tear off 4 (12- by 18-inch) foil sheets.

Preheat oven to 450 degrees.

Place 1 chicken breast in center of each foil sheet. Stir together peppers, beans, corn, and fajita seasoning, and spoon evenly on top of chicken. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet. until chicken is done. Bake at 450 degrees for 22 minutes or

Open foil packets carefully, allowing steam to escape. Serve over lettuce on individual serving plates with desired toppings. Garnish, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 3g Total Fat; (9% calories from fat); 56g Protein; 12g Carbohydrate; 137mg Cholesterol; 351mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Soup With Matzo Balls Recipe By Serving Size Categories Amount -------8 :Jami Gaudet; Macon, GA : 0 Preparation Time :0:00 : Chicken Soups/Stews

Poultry

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

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

2 5 3 1 10 8 4 1 1/2 1/4 1/2 6

whole cups large cups cup teaspoon cups

parsnips celery ribs sweet onions chicken - (2 1/2 to 3 lbs) water chicken bouillon cubes === MATZO BALLS === eggs -- lightly beaten matzo ball mix canola oil salt water

Cut first 3 ingredients into 2-inch pieces; cut onions in half. Bring vegetables, chicken, water, and bouillon cubes to a boil in a Dutch oven. Reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken and vegetables from broth with a slotted spoon; cool slightly. Bone chicken, and cut into bite-size pieces; set aside. Process vegetables in a food processor until smooth. Skim fat from broth. Stir vegetable puree and chicken into broth. Cook over medium heat, stirring occasionally, until thoroughly heated. Serve with Matzo Balls. For Matzo Balls: Stir together first 4 ingredients; cover and chill 30 minutes. Shape mixture into 1-inch balls. Bring 6 cups water to a boil in a medium saucepan; drop balls into boiling water. Cover and simmer 30 minutes. Remove from water with a slotted spoon. (Makes 1 dozen) This recipe yields 6 quarts. Comments: Jami's tip: "I call this my 'technicolor' soup, because all the vegetables are processed for a glorious color. It freezes beautifully." Source: "Southern Living Magazine, April 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 quarts" - - - - - - - - - - - - - - - - - - Per serving: 1575 Calories (kcal); 80g Total Fat; (44% calories from fat); 44g Protein; 184g Carbohydrate; 752mg Cholesterol; 7780mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Spaghetti

Recipe By Serving Size Categories Amount -------1 1 1 1 1 16 12 3

:n/a : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------onion -- chopped green bell pepper -- chopped chicken broth - (14 1/2 oz) Italian-style stewed tomatoes -- (14 1/2 oz) Italian-style tomato paste - (6 oz) pasteurized process cheese spread -- cut up spaghetti -- cooked chopped cooked chicken

Measure -----------medium small can can can ounces ounces cups

Saut� onion and bell pepper in a Dutch oven coated with vegetable cooking spray over medium-high heat 3 to minutes. Stir in broth, tomatoes, and tomato paste. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in cheese spread; cook 1 minute or until cheese spread is melted. Stir in spaghetti and chicken, and cook 2 to 3 minutes or until thoroughly heated. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 1g Total Fat; (3% calories from fat); 8g Protein; 45g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Stroganoff Recipe By Serving Size Categories Amount -------1 4 1 1 1/4 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------skinned boned chicken breast halves -- cut thin strips green onions -- sliced vegetable oil cond. cream of chicken soup with herbs -- (10 3/4 oz) water

1 1 8 2

jar ounces tablespoons

container sour cream - (8 oz) mushroom slices - (4 oz) -- drained medium egg noodles -- cooked chopped fresh parsley -- (optional)

Brown chicken strips and sliced green onions in hot oil in a large skillet. Stir in soup and 1/4 cup water. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes. Stir in sour cream and mushroom slices, and cook until thoroughly heated. Serve over cooked egg noodles, and sprinkle with parsley, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 3g Total Fat; (83% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken Tetrazzini Recipe By Serving Size Categories Amount -------3 1 1 1 1 1/2 1/2 1/4 1/4 can cup cup cup teaspoon ounces :n/a : 6 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

7

Ingredient -- Preparation Method -------------------------------chopped cooked chicken shredded Parmesan cheese cream of mushroom soup - (10 3/4 oz) -- undiluted, see * Note container refrigerated Alfredo sauce - (10 oz) -- see * Note sliced mushrooms - (3 1/2 oz) -- drained slivered almonds -- toasted chicken broth dry sherry freshly-ground black pepper vermicelli -- cooked

* Note: Reduced-sodium, reduced-fat cream of mushroom soup and light Alfredo sauce may be substituted. Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients;

stir in pasta. Spoon mixture into 6 lightly greased 6-ounce baking dishes or an 11- by 7-inch baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake at 350 degrees for 25 minutes or until thoroughly heated. This recipe yields 6 servings. Source: "Southern Living Magazine, February 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 258 Calories (kcal); 10g Total Fat; (36% calories from fat); 11g Protein; 29g Carbohydrate; 10mg Cholesterol; 292mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken With Fennel Recipe By Serving Size Categories Amount -------2 6 3 1 4 1 1 1/2 :Shirley DeSantis; Bethlehem, PA : 6 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

teaspoons large cup cup tablespoon

1 1

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

teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

1

Ingredient -- Preparation Method -------------------------------fennel bulbs Seasoning Mix -- divided (see below) skinned boned chicken breast halves olive oil -- divided purple onion -- chopped carrots -- coarsely shredded reduced-sodium chicken broth 2% reduced-fat milk anise liqueur -- (optional) Parsleyed couscous Fresh fennel fronds -- for garnish === SEASONING MIX === paprika freshly-ground black pepper fennel seeds -- crushed dried thyme -- crushed salt celery salt ground red pepper - (to 1/4) garlic clove -- pressed

Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds

for garnish, if desired. Sprinkle 3 teaspoons Seasoning Mix evenly over chicken. Saut� chicken in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Cut into thin slices; set aside, and keep warm. Saut� fennel, onion, and carrot in remaining 1 teaspoon hot oil in a large nonstick skillet over medium heat 5 minutes or until fennel begins to soften. Stir in chicken broth and remaining 1 teaspoon Seasoning Mix; bring to a boil. Reduce heat; simmer 8 minutes. Stir in milk and, if desired, liqueur. Return chicken to pan; cook 6 more minutes or until heated. Serve chicken topped with fennel mixture over parsleyed couscous. Garnish, if desired. For Seasoning Mix: teaspoons) Stir together all ingredients until blended. (Makes 4

This recipe yields 6 servings. Comments: For testing purposes only, we used ouzo for anise liqueur.

Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 3g Total Fat; (28% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 213mg 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 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken With Fruited Wild Rice Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1 1/3 4 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure -----------tablespoon package package package can cups

Ingredient -- Preparation Method -------------------------------oven bag all-purpose flour long-grain and wild rice mix - (6 oz) sweetened dried cranberries - (3 oz) slivered almonds - (2 oz) -- toasted condensed chicken broth - (10 1/2 oz) water bone-in chicken breast halves

Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake. Remove seasoning packet from long-grain and wild rice mix, and reserve 1 teaspoon. Add remaining seasoning mix, rice mix, and next 4 ingredients to oven bag; squeeze bag to blend ingredients. Rub chicken breast halves with reserved seasoning. Place, breast-side up, in an even layer on top of rice mixture. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350 degrees for 45 minutes or until done. This recipe yields 4 servings. Comments: For Cornish Hens With Fruited Wild Rice, substitute 2 (1 1/2to 2-pound) Cornish hens for chicken; split hens in half lengthwise using an electric knife, and rub with reserved seasoning. Bake at 350 degrees for 1 hour. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken With Jalape�o-Peach Sauce Recipe By Serving Size Categories Amount -------1 1 2 1/2 1/2 1/2 1 1 1 2 :n/a : 8 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure -----------can can whole teaspoon teaspoon cup tablespoon can tablespoons

Ingredient -- Preparation Method -------------------------------peach fruit filling - (21 oz) -- divided chicken broth - (14 1/2 oz) -- divided chickens - (2 1/2 to 3 lbs ea) -- quartered salt freshly-ground black pepper chopped onion garlic clove -- minced olive oil diced green chiles - (4.5 oz) chopped fresh cilantro or parsley

Process half of fruit filling and half of broth in a blender until smooth. Place chicken in a large roasting pan; sprinkle with salt and pepper, and brush with fruit filling mixture. Bake at 350 degrees for 1 hour or until done. Saut� onion and garlic in hot oil in a skillet over medium-high heat 2 minutes or until tender. Add remaining broth, and cook 3 to 5 minutes. Stir in remaining fruit filling and chiles, and cook just until thoroughly heated. Stir in chopped fresh cilantro, and serve with chicken. This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 19 Calories (kcal); 2g Total Fat; (77% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-And-Broccoli Casserole Recipe By Serving Size Categories Amount -------1/2 4 1 1/4 2 1/2 1/2 1 1/4 2 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------butter or margarine - (1 stick) -- divided boneless skinless chicken breasts -- cut into 1" pieces fresh broccoli flowerets - (16 oz) all-purpose flour milk shredded Swiss cheese - (2 oz) finely shredded Parmesan cheese - (2 oz) lemon juice salt finely-shredded Parmesan cheese -- (optional)

Melt 1/4 cup butter in a large skillet over medium heat; add chicken, and saut� until done. Remove chicken from skillet, and set aside. Cook broccoli in a steamer basket over boiling water 2 minutes or until crisp-tender. Remove from heat; drain well, and set aside. Melt remaining 1/4 cup butter in skillet over medium heat. Whisk in

flour, and cook, whisking constantly, 1 minute. Gradually add milk, and cook, whisking constantly, until thickened and bubbly. Remove from heat, and stir in Swiss cheese, 1/2 cup Parmesan cheese, lemon juice, and salt. Layer half of chicken, broccoli, and cheese sauce in a lightly greased 11by 7-inch baking dish. Repeat layer once. Cover and chill casserole up to 8 hours, if desired; remove from refrigerator, and let stand at room temperature 30 minutes before baking. Bake, covered, at 350 degrees for 20 minutes. Uncover and sprinkle with 2 tablespoons Parmesan cheese, if desired, and bake 5 more minutes. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 363 Calories (kcal); 7g Total Fat; (18% calories from fat); 59g Protein; 12g Carbohydrate; 153mg Cholesterol; 347mg Sodium Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-And-Mushroom Rago�t Recipe By Serving Size Categories Amount -------3 1 1 1 1 1/4 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure -----------large envelope can package cup

Ingredient -- Preparation Method -------------------------------Heavy duty aluminum foil boneless skinless chicken breasts -- cut 1" pieces portobello mushroom -- sliced = (or use 8 fresh white mushrooms) spaghetti sauce mix - (1 1/4 oz) Italian-style stewed tomatoes - (14 1/2 oz), drained refrigerated polenta - (16 oz) finely-shredded Parmesan Cheese - (1 oz) Tear off 4 (12- x 18-inch) foil sheets.

Preheat oven to 450 degrees.

Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly with tomatoes. Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form packet, leaving room for

heat circulation inside packet. Place packets on a baking sheet. Bake at 450 degrees for 15 minutes.

Cook polenta according to package directions. Open foil packets carefully, allowing steam to escape; spoon rago�t over polenta. Sprinkle with Parmesan cheese. This recipe yields 4 servings. Comments: grits. Serve this flavorful, heavy stew over polenta or your favorite

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 2g Total Fat; (10% calories from fat); 42g Protein; 2g Carbohydrate; 103mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-Artichoke-Cheese Spread Gift Box Recipe By Serving Size Categories Amount -------3 2 2 1 1 4 1 1/2 1 7 1 :n/a : 24 Preparation Time :0:00 : Appetizers Dips/Spreads

Cheese

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

Ingredient -- Preparation Method -------------------------------diced cooked chicken cream cheese - (8 oz) -- softened shredded Parmesan cheese artichoke hearts - (14 oz) -- drained, diced finely-chopped pecans -- toasted green onions -- minced lemon juice salt seasoned pepper === GARNISHES === green onion stems - (to 8) red chile pepper -- halved

Stir together first 9 ingredients in a large bowl until blended; spoon into a straight-sided 9- by 5-inch loafpan lined with plastic wrap. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.

Invert chilled mixture onto a serving plate; remove plastic wrap. Cut loaf in half crosswise; place 1 cut half directly on top of remaining cut half, and smooth sides. Serve with crackers or toasted French baguette slices. Garnish, if desired, by plunging green onion stems in boiling water; plunge stems into ice water to stop the cooking process. Immediately transfer to paper towels; drain stems, and press between paper towels to dry. Press stems into sides of cheese square, beginning with the end of one stem on each side. Bring stems up and over to center of top; form loops with remaining stems, and secure with wooden picks. Arrange chile pepper halves on top. This recipe yields 1 cheese box (24 appetizer servings). Comments: desired. To make 2 small boxes, cut in half, and garnish each half, if

Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 2g Total Fat; (56% calories from fat); 3g Protein; 1g Carbohydrate; 5mg Cholesterol; 158mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-Corn Tetrazzini Recipe By Serving Size Categories Amount -------1 1 1 8 1 3/4 2 3/4 1/4 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------onion -- chopped cream-style corn - (14 3/4 oz) whole kernel corn -- (11 oz) -- drained medium egg noodles -- cooked condensed cream of mushroom soup -- (10 3/4 oz) milk chopped cooked chicken freshly-ground black pepper shredded Parmesan cheese - (1 oz)

Measure -----------small can can ounces can cup cups teaspoon cup

Saut� onion in a large nonstick skillet coated with vegetable cooking spray. Remove from heat.

Stir in cream-style corn and next 6 ingredients until blended; pour mixture into a lightly greased 2 1/2-quart baking dish. Sprinkle evenly with shredded Parmesan cheese. Bake at 350 degrees for 20 minutes or until mixture is thoroughly heated. This recipe yields 4 to 6 servings. Comments: Prepare two of these easy casseroles and place one in the freezer for an emergency. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); 2g Total Fat; (35% calories from fat); 2g Protein; 5g Carbohydrate; 6mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-Fried Steak Recipe By Serving Size Categories Amount -------1/4 1/4 4 38 1 1/4 1/2 2 1 1/2 1/2 4 3/4 2 3 1/2 :n/a : 4 : Beef Preparation Time :0:00 Main Dish Ingredient -- Preparation Method -------------------------------salt freshly-ground black pepper beef cube steaks - (4 oz ea) saltine crackers - (1 sleeve) -- crushed all-purpose flour -- divided baking powder salt -- divided freshly-ground black pepper -- divided ground red pepper milk -- divided eggs peanut oil Chopped fresh parsley -- for garnish Set aside.

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

Sprinkle salt and pepper evenly over steaks.

Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degrees oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 2024 Calories (kcal); 201g Total Fat; (88% calories from fat); 16g Protein; 44g Carbohydrate; 133mg Cholesterol; 1431mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-Stuffed Potatoes Recipe By Serving Size Categories Amount -------4 1/4 2 1/2 1/2 1/4 1 1 1/2 1 1/2 :n/a : 8 Preparation Time :0:00 : Side Dish Ingredient -- Preparation Method -------------------------------baking potatoes vegetable oil boneless skinless chicken breasts salt -- divided freshly-ground black pepper -- divided butter or margarine - (1/2 stick) -- melted container sour cream - (8 oz) shredded cheddar cheese - (6 oz) chopped fresh broccoli

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

Scrub potatoes thoroughly, and rub skins with oil. Bake at 400 degrees for 1 hour or until tender. Cool potatoes to touch. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place on a lightly greased baking sheet. Bake at 400 degrees for 15 minutes; let cool slightly, and chop.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Mash pulp; stir in chicken, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and next 3 ingredients. Spoon mixture evenly into potato shells, and place on baking sheet. at 350 degrees for 30 minutes or until thoroughly heated. This recipe yields 8 servings. Comments: To reduce baking time, scrub potatoes, and prick several times with a fork. Place 1 inch apart on paper towels. Microwave at HIGH 14 to 17 minutes, turning and rearranging once; let stand 2 minutes. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 8g Total Fat; (34% calories from fat); 16g Protein; 17g Carbohydrate; 34mg Cholesterol; 177mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chicken-Vegetable Quesadillas Recipe By Serving Size Categories :n/a : 4 Preparation Time :0:00 : Appetizers Main Dish Bake

Chicken Poultry

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

Measure -----------large pound teaspoon teaspoon tablespoons cup cup tablespoons package

Ingredient -- Preparation Method -------------------------------red bell peppers thin asparagus spears boneless skinless chicken breasts salt -- divided freshly-ground black pepper -- divided lemon juice mayonnaise garlic cloves -- pressed chopped fresh basil chopped green onions flour tortillas - (10" dia) goat cheese - (11 oz)

Place bell peppers on an aluminum foil-lined baking sheet. Bake at 500 degrees for 20 minutes or until peppers look blistered, turning once. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10

minutes to loosen skins. peppers.

Peel peppers; remove and discard seeds.

Slice

Coat asparagus with vegetable cooking spray; bake at 400 degrees for 15 minutes. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook chicken in a large, lightly greased nonstick skillet over medium heat until browned. Add lemon juice, and cook 5 minutes or until chicken is done. Slice. Stir together remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, mayonnaise, and next 3 ingredients. Spread mixture evenly on 4 tortillas. Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top with remaining 4 tortillas. Cook quesadillas in a large, lightly greased nonstick skillet over medium-high heat 2 minutes on each side or until browned. Cut into wedges. This recipe yields 4 servings or 8 appetizer servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 381 Calories (kcal); 15g Total Fat; (35% calories from fat); 55g Protein; 6g Carbohydrate; 142mg Cholesterol; 500mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 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 * Chickpea-Chipotle Tostadas Recipe By Serving Size Categories Amount -------12 1 2 1 1 1/2 1 2 1/2 tablespoon cans cup tablespoons :n/a : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------Vegetable oil corn tortillas onion -- chopped red bell pepper -- chopped garlic cloves -- chopped olive oil chickpeas - (15 oz ea) -- see * Note, rinsed, and drained chicken broth chopped fresh cilantro

Measure -----------medium

2 2 1 6 5 1/2 1/2 1/2 teaspoon tablespoons cup head ounces

chipotle peppers in adobo sauce -- minced, see * Note salt fresh lime juice container sour cream - (8 oz) salsa verde or green chile sauce -- see * Note iceberg lettuce -- shredded plum tomatoes -- chopped reduced-fat feta cheese -- crumbled

* Note: 1 1/2 (15-ounce) cans navy beans may be substituted for chickpeas. Two canned jalape�o peppers and 2 drops liquid smoke may be substituted for chipotle peppers. One-half cup salsa may be substituted for salsa verde. Pour oil to a depth of 2 inches into a large skillet. Heat to 375 degrees. Fry tortillas, 1 at a time, over medium-high heat 30 seconds on each side or until crisp and lightly browned. Drain and keep warm. Saut� onion, bell pepper, and garlic in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add chickpeas and next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Process chickpea mixture in a food processor or with a hand blender until smooth. Return mixture to skillet. Simmer, stirring occasionally, until very thick. Stir in lime juice, and cook 2 to 3 minutes. Stir together sour cream and salsa. Spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomato. Drizzle with sour cream mixture, and sprinkle with cheese. Serve immediately. This recipe yields 6 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 168 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 396mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chili-Corn Biscuit Bake Recipe By Serving Size Categories :n/a : 8 Preparation Time :0:00 : Main Dish

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

Measure -----------pound large can can tablespoons can large tablespoons cups

Ingredient -- Preparation Method -------------------------------lean ground beef onion -- chopped whole kernel corn with red and green bell peppers - (15 1/4 oz) -- drained chili-style chunky tomatoes - (14 1/2 oz) -- undrained chili powder cond. fiesta nacho cheese soup - (11 oz) -- undiluted, egg milk biscuit mix

Cook ground beef and onion in a large skillet, stirring until meat crumbles. Drain; return to skillet. Stir in corn, tomatoes, and chili powder. Reserve 1/2 cup nacho cheese soup. Stir remaining soup into beef mixture. Bring to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes. Spoon into a lightly greased 11- by 7-inch baking dish. Combine reserved 1/2 cup soup, egg, and milk. Add biscuit mix, stirring just until moistened. Drop in heaping tablespoons over beef mixture. Bake at 400 degrees for 15 to 20 minutes or until a wooden pick inserted in topping comes out clean. This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 16g Total Fat; (55% calories from fat); 13g Protein; 17g Carbohydrate; 67mg Cholesterol; 354mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 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 * Chilled Vegetable Salad Recipe By Serving Size Categories Amount -------1 3/4 :Sidney Ann Allen; Shreveport, LA : 0 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------sugar cider vinegar

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

1/2 1 1 3 1 1 1 1

cup medium jar can can can teaspoon teaspoon

1/2 1/4

vegetable oil medium-size green bell pepper -- chopped onion -- chopped celery ribs -- sliced diced pimiento - (7 oz) -- undrained small sweet green peas - (15 1/4 oz) -- drained French-cut green beans - (14 1/2 oz) -- drained white shoepeg corn - (11 oz) -- drained salt freshly-ground black pepper

Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. This recipe yields 8 cups. Comments: Salad may be stored in an airtight container in the refrigerator for several days. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - Per serving: 1824 Calories (kcal); 109g Total Fat; (52% calories from fat); 2g Protein; 224g Carbohydrate; 0mg Cholesterol; 1177mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 22 Fat; 14 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Cabbage Slaw Recipe By Serving Size Categories Amount -------1 1 2 1/4 1/4 1/2 :Tina Fowler; Lubbock, TX : 4 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------bok choy -- shredded green onions -- diced butter or margarine sliced almonds sesame seeds vegetable oil

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

1/4 6 1 1 1/4

cup tablespoons cup teaspoon teaspoon

sesame oil rice wine vinegar sugar salt freshly-ground black pepper

Place bok choy and green onions in a large bowl. Melt butter in a skillet. Add almonds and sesame seeds; saut� mixture over medium-high heat 5 minutes or until lightly browned. Drain and cool slightly. Add to bok choy mixture. Stir together oils and remaining ingredients. Serve immediately. This recipe yields 4 servings. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 572 Calories (kcal); 56g Total Fat; (85% calories from fat); 4g Protein; 18g Carbohydrate; 16mg Cholesterol; 606mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Cake With Orange Buttercream Frosting Recipe By Serving Size Categories Amount -------1 2 1 2 1/2 4 2 3/4 2 1/2 1/2 1 1/2 1 1 2 :n/a : 0 Preparation Time :0:00 : Cakes Toss with bok choy mixture.

Desserts

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

Ingredient -- Preparation Method -------------------------------cocoa boiling water butter or margarine -- softened sugar eggs all-purpose flour baking soda baking powder salt vanilla extract orange liqueur - (to 2) -- (optional) === ORANGE BUTTERCREAM FROSTING === butter or margarine -- softened grated orange rind

6 3/4 1/2

cups cup

confectioners' sugar orange juice - (to 2/3) === GARNISHES === Orange wedges Orange leaves Grease and flour

Grease 4 (9-inch) round cakepans; line with wax paper. wax paper; set aside.

Stir together cocoa and 2 cups boiling water until smooth; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time; beat until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour evenly into prepared pans. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Brush cake layers with orange liqueur, if desired. Spread Orange Buttercream Frosting between layers and on top and sides of cake. in refrigerator. Garnish, if desired. Store

For Orange Buttercream Frosting: Beat butter and orange rind at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar alternately with orange juice, beating until spreading consistency. (Makes 4 cups) For Almond Buttercream Frosting, substitute 3/4 cup milk for orange juice; omit orange rind, and stir in 1 teaspoon almond extract. This recipe yields 1 (4-layer) cake. Comments: To give a browner appearance to these baked cake layers, dust greased pans with a tablespoon of cocoa instead of flour. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 6929 Calories (kcal); 401g Total Fat; (50% calories from fat); 78g Protein; 816g Carbohydrate; 1741mg Cholesterol; 7840mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 77 Fat; 33 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

* Exported from MasterCook * Chocolate Chip Cookies Recipe By Serving Size Categories Amount -------1 1 1 2 1/2 2 1/2 2 1 1 1/2 1 3 chopped 1 1/2 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar brown sugar - (firmly packed) eggs vanilla extract uncooked regular oats all-purpose flour baking powder baking soda salt semisweet chocolate morsels - (12 oz) milk chocolate candy bars - (1.55 oz ea) -- coarsely chopped pecans

Beat butter at medium speed with an electric mixer until fluffy; add sugars, beating well. Add eggs and vanilla, beating until blended. Process oats in a blender or food processor until finely ground. Combine oats, flour, and next 3 ingredients. Add to butter mixture, beating well. Stir in chocolate morsels, chopped candy bars, and pecans. Shape into 1 1/2-inch balls, and place on baking sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. This recipe yields 7 dozen. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "7 dozen" - - - - - - - - - - - - - - - - - - Per serving: 4641 Calories (kcal); 316g Total Fat; (59% calories from fat); 53g Protein; 426g Carbohydrate; 871mg Cholesterol; 4805mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 61 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Chocolate Chip Mandelbread Recipe By Serving Size Categories Amount -------2 3 1 3 3/4 2 1/2 1 1 1 1/2 :Dana Farbman; Baltimore, MD : 36 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------sugar -- divided eggs vegetable oil all-purpose flour baking powder salt vanilla extract semisweet chocolate mini-morsels - (6 oz) ground cinnamon

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

Beat 1 1/2 cups sugar and eggs at medium speed with an electric mixer until blended. Add oil and next 4 ingredients; beat until blended. Stir in mini-morsels. Divide dough in half; shape each portion into a 10- by 3-inch log on lightly greased baking sheets. (Dough will be sticky. Shape dough with floured hands, if necessary.) Bake at 350 degrees for 25 to 30 minutes or until lightly browned. slightly; cut diagonally into 3/4-inch-thick slices. Combine remaining 1/2 cup sugar and cinnamon; sprinkle over slices. 5 more minutes; cool completely on wire racks. This recipe yields 36 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 7g Total Fat; (39% calories from fat); 2g Protein; 21g Carbohydrate; 16mg Cholesterol; 62mg 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 0 0 0 * Exported from MasterCook * Chocolate Mint Cookies Recipe By Serving Size :Jackie Barker; Montgomery, TX : 0 Preparation Time :0:00 Cool Bake

Categories Amount -------2 1 1/2 3/4 2 2 2 1/2 1 1/4 1/2 60

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

Desserts Ingredient -- Preparation Method -------------------------------semisweet chocolate morsels - (12 oz) light brown sugar - (firmly packed) butter or margarine -- softened water eggs all-purpose flour baking soda salt thin chocolate mints -- unwrapped

Cook first 4 ingredients in a small saucepan over low heat, stirring often, until melted. Pour into a large bowl; let stand 10 minutes. Add eggs, 1 at a time, beating at medium speed with an electric blender just until yellow disappears. Stir together flour, baking soda, and salt. Gradually add to chocolate mixture, beating until blended. (Dough will be wet.) Cover and chill 1 hour. Shape dough into 1 1/2-inch balls. Place on lightly greased baking sheets. Bake at 350 degrees for 8 to 11 minutes. Place a chocolate mint on each cookie. Let stand 1 minute or until melted; swirl melted mint with a knife. Remove to wire racks to cool. This recipe yields 5 dozen. Comments: For testing purposes only, we used Andes Cr�me De Menthe Thins.

Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2488 Calories (kcal); 150g Total Fat; (54% calories from fat); 45g Protein; 240g Carbohydrate; 747mg Cholesterol; 4162mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Mocha Torte Recipe By :n/a

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

: 12 Preparation Time :0:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------Cocoa -- for dusting devil's food cake mix with pudding -- (18.25 oz) water eggs semisweet chocolate morsels - (3 oz) instant coffee granules plain yogurt cottage cheese vanilla extract Powdered sugar grated semisweet chocolate Fresh strawberry halves -- for garnish

Grease 2 (9-inch) round cakepans; dust lightly with cocoa. Beat cake mix, 1 3/4 cups water, and eggs at medium speed with an electric mixer 30 seconds; beat 2 minutes at high speed. Pour into prepared cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Slice each cake layer in half horizontally. prevent drying.) (Keep layers covered to

Cook chocolate morsels and coffee granules in a heavy saucepan over low heat, stirring constantly, until melted. Process yogurt, cottage cheese, and vanilla in a blender until smooth, stopping once to scrape down sides. Gradually add chocolate mixture, processing until blended; chill. Place 1 cake layer on a serving plate; spread with one-third of chocolate mixture. Repeat procedure twice; top with remaining cake layer. Cover and chill at least 2 hours. Sprinkle with powdered sugar. Sprinkle grated chocolate over top in a checkerboard design. Garnish, if desired. This recipe yields 12 servings. Comments: Cake layers can be sliced with dental floss.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 1g Total Fat; (41% calories from fat); 3g Protein; 1g Carbohydrate; 33mg Cholesterol; 53mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate-Banana Smoothie Recipe By Serving Size Categories Amount -------2 2 1/2 1/4 :n/a : 0 Preparation Time :0:00 : Desserts

Ices/Sorbets

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

Ingredient -- Preparation Method -------------------------------chocolate ice cream -- softened bananas -- sliced and frozen milk chocolate syrup Ice cubes

Process first 4 ingredients in a blender until smooth. Add enough ice cubes to bring mixture to 4 1/2-cup level; process until smooth. Serve immediately. This recipe yields 4 1/2 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1026 Calories (kcal); 35g Total Fat; (28% calories from fat); 18g Protein; 180g Carbohydrate; 106mg Cholesterol; 302mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 6 1/2 Fat; 8 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Chowmania Treats Recipe By Serving Size Categories Amount :Kenzie Rowda, age 10; Inverness, FL : 0 Preparation Time :0:00 : Candies Desserts Ingredient -- Preparation Method

Measure

-------1 1 1 1

-----------package package can can

-------------------------------semisweet chocolate morsels - (12 oz) butterscotch morsels - (11 oz) cocktail nuts - (12 oz) chow mein noodles - (5 oz)

Cook chocolate and butterscotch morsels in a heavy saucepan over low heat, stirring often, about 15 minutes or until melted and smooth. Stir together nuts and noodles in a large bowl. mixture; stir well to coat. Pour melted morsels over

Drop mixture by rounded teaspoonfuls onto a wax paper-lined baking sheet; chill 5 minutes or until firm. Store in refrigerator in an airtight container. This recipe yields 5 dozen. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 dozen" - - - - - - - - - - - - - - - - - - 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 NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cilantro Dip Recipe By Serving Size Categories Amount -------1 1 1 1 1/4 1 :Elisa Levy; Tallahassee, FL : 0 Preparation Time :0:00 : Appetizers

Dips/Spreads

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

Ingredient -- Preparation Method -------------------------------reduced-fat feta cheese - (6 oz) fat-free milk fat-free cream cheese - (8 oz) green Mexican sauce - (8 oz) chopped fresh cilantro garlic clove Cover and chill

Cut feta into 1-inch pieces. Place in a bowl; add milk. 8 hours. (Soaking reduces sodium content.) Drain.

Process feta cheese, cream cheese, and next 3 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes. Serve with baked tortilla chips or fresh vegetables. This recipe yields 1 1/4 cups. Per 3 tablespoons: Calories 87 (31% from fat); Fat 3g (sat 2g); Protein 9.6g; Carb 3g; Fiber 0.1g; Chol 13mg; Iron 0.1mg; Sodium 580mg; Calc 193mg. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Breakfast Rolls Recipe By Serving Size Categories Amount -------1 5 1/4 2 1 2 1/2 1/2 2 1/2 1/2 3/4 1 3 1/2 :Ruth H. Todd; Charlotte, NC : 32 Preparation Time :0:00 : Breads/Rolls Desserts

Breakfast

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

Ingredient -- Preparation Method -------------------------------French vanilla cake mix - (18.25 oz) all-purpose flour active dry yeast - (1/4 oz ea) salt warm water -- (105 to 115 degrees) sugar ground cinnamon butter or margarine -- divided, melted raisins -- divided chopped pecans -- divided powdered sugar milk vanilla extract

Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85 degrees), free from drafts, 1 hour. Combine 1/2 cup sugar and cinnamon.

Turn dough out onto a well-floured surface; divide in half. Roll one portion into an 18- by 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans. Roll up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- by 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours. Remove from refrigerator, and let stand 30 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden; cool slightly. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans. This recipe yields 32 rolls. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 5g Total Fat; (29% calories from fat); 2g Protein; 25g Carbohydrate; 8mg Cholesterol; 98mg Sodium Food Exchanges: 1 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 0 0 0 0 0 * Exported from MasterCook * Cinnamon Rolls Recipe By Serving Size Categories Amount -------1/2 3 1/3 1 1/4 1/2 2 :n/a : 28 Preparation Time :0:00 : Breads/Rolls

Desserts

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

Ingredient -- Preparation Method -------------------------------Oatmeal Dinner Rolls dough -- (see recipe) butter or margarine -- melted brown sugar - (firmly packed) ground cinnamon - (to 2) chopped pecans powdered sugar milk

Roll dough on a lightly floured surface into a 16- by 12-inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over butter, and top with pecans. Roll up, jellyroll fashion, starting at a long edge; cut into 3/4-inch-thick slices. Arrange in two lightly greased 13- by 9-inch pans.

Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. Bake at 375 degrees for 25 minutes or until golden brown. powdered sugar and milk; drizzle over warm rolls. Whisk together

Herb Rolls: Substitute 1/2 teaspoon each of freeze-dried chives, dried basil, and dried rosemary for sugar and cinnamon, or use 1 teaspoon each of fresh herbs. Add 3 to 4 tablespoons grated Parmesan cheese, if desired. Omit glaze. This recipe yields 28 rolls. Comments: Rolls may be chilled overnight after second rising; let stand at room temperature 30 minutes before baking as directed. Or, freeze rolls for up to 1 month after second rising; thaw overnight in refrigerator, and let stand at room temperature 30 minutes before baking as directed. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); 2g Total Fat; (64% calories from fat); trace Protein; 2g Carbohydrate; 3mg Cholesterol; 13mg 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 * Cinnamon-Chip Ice-Cream Balls Recipe By Serving Size Categories Amount -------1 1 1/2 6 :Mark Conrad, age 10; Pewaukee, WI : 6 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------cinnamon-sugar whole wheat-and-rice cereal granola semisweet chocolate mini-morsels vanilla ice cream === TOPPINGS === Chocolate syrup Caramel syrup

Measure -----------cup cup cup scoops

Crush cereal and granola in a heavy-duty zip-top plastic bag using a rolling pin. Add chocolate morsels; seal and shake. Pour into a large bowl. Shape each ice-cream scoop into a ball; roll in crumb mixture, coating

evenly, and place in a 9-inch square pan. balls with syrups before serving. This recipe yields 6 servings.

Freeze until firm.

Drizzle the

Comments: For testing purposes only, we used Cinnamon Toast Crunch cereal for the cinnamon-sugar whole wheat-and-rice cereal. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 232 Calories (kcal); 13g Total Fat; (47% calories from fat); 5g Protein; 27g Carbohydrate; 29mg Cholesterol; 55mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Fried Catfish Recipe By Serving Size Categories Amount -------3/4 1/4 2 1 1/4 6 1/4 :n/a : 6 Preparation Time :0:00 : Fish (Fresh Water)

Main Dish

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

Ingredient -- Preparation Method -------------------------------yellow cornmeal all-purpose flour salt ground red pepper garlic powder farm-raised catfish fillets -- (4 to 6 oz ea) salt Vegetable oil

Combine first 5 ingredients in a large shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly. Pour oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees. Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels. This recipe yields 6 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-29-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 800mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Trout Amandine Recipe By Serving Size Categories Amount -------2 2 1/4 6 3/4 1/2 1 1/4 1 3/4 2 2 1/4 :n/a : 6 Preparation Time :0:00 : Fish (Fresh Water)

Main Dish

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

Ingredient -- Preparation Method -------------------------------milk salt -- divided hot sauce trout fillets - (8 to 10 oz ea) all-purpose flour freshly-ground black pepper butter or margarine -- divided olive oil sliced almonds lemon juice Worcestershire sauce chopped fresh parsley Hot cooked couscous with chopped parsley and red bell pepper Fresh parsley sprigs -- for garnish

Stir together milk, 1 teaspoon salt, and hot sauce in a 13- by 9-inch baking dish; add fillets, turning to coat. Cover and chill 2 hours. Combine flour and pepper in a shallow dish. Melt 1/4 cup butter in a large skillet over medium heat; add oil. Remove fillets from marinade, discarding marinade. Dredge fillets in flour mixture. Add to skillet, and cook 2 minutes on each side or until golden. Remove to a serving platter; keep warm. Combine remaining 1 cup butter and almonds in a saucepan, and cook over medium heat until lightly browned. Stir in lemon juice, Worcestershire sauce, and remaining 1 teaspoon salt; cook 2 minutes. Remove from heat, and stir in parsley; pour over fillets. Serve immediately over couscous, and garnish, if desired. This recipe yields 6 servings.

Comments: Prepare fillets and sauce up to 45 minutes before serving. Heat oven to 250 degrees turn oven off. Place fillets in warm oven. Cook sauce over low heat until warm, and drizzle over fillets just before serving. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 575 Calories (kcal); 53g Total Fat; (80% calories from fat); 9g Protein; 20g Carbohydrate; 115mg Cholesterol; 1166mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1996 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Club Wraps Recipe By Serving Size Categories Amount -------1/2 4 1/2 1/2 1 2 2 8 :Diane Watson; Madison, TN : 4 Preparation Time :0:00 : Sandwiches

Wraps

Measure -----------cup pound pound cup cups medium small teaspoon teaspoon

1/2 1/2 1/2

Ingredient -- Preparation Method -------------------------------creamy mustard-mayonnaise blend flour tortillas - (10" dia) thinly-sliced smoked turkey thinly-sliced honey ham shredded smoked provolone or mozzarella cheese - (4 oz) shredded leaf lettuce tomatoes -- seeded, chopped purple onion -- diced bacon slices -- cooked, crumbled salt freshly-ground black pepper

Spread mustard-mayonnaise blend evenly over 1 side of each tortilla, leaving a 1/2-inch border. Layer turkey and next 6 ingredients evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas; cut in half diagonally, and secure with wooden picks. This recipe yields 4 servings. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 6g Total Fat; (62% calories from fat); 5g Protein; 4g Carbohydrate; 11mg Cholesterol; 474mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 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 * Cobb Clubs Recipe By Serving Size Categories Amount -------4 1 4 1 8 4 3 3/4 :n/a : 4 Preparation Time :0:00 : Sandwiches Ingredient -- Preparation Method -------------------------------hoagie rolls -- split, and lightly toasted blue cheese dressing thinly-sliced cooked turkey sharp Cheddar cheese - (1 oz ea) avocado -- thinly sliced bacon slices -- cooked plum tomatoes -- sliced shredded leaf lettuce olive oil vinaigrette

Measure -----------cup pound slices large cups cup

1/4

Spread cut sides of each hoagie roll with dressing. Layer bottom halves of rolls evenly with turkey and next 5 ingredients; drizzle with vinaigrette. Cover with top halves of rolls. This recipe yields 4 servings. Comments: For testing purposes only, we used Newman's Own Oil & Vinegar.

Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 17g Total Fat; (40% calories from fat); 12g Protein; 44g Carbohydrate; 11mg Cholesterol; 593mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Coconut Shortbread Cookies Recipe By Serving Size Categories Amount -------3/4 1/3 1 1/2 1 3/4 1/2 1/4 1 2 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter -- softened sugar vanilla extract all-purpose flour baking powder salt flaked coconut chocolate candy coating - (2 oz ea) -- melted Flaked coconut -- toasted

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla. Stir together flour, baking powder, and salt; gradually add to butter mixture, mixing well. Stir in 1 cup coconut. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes with 2-inch cookie cutters, and place on lightly greased baking sheets. Bake at 300 degrees for 22 to 25 minutes or until edges are lightly browned. Remove to wire racks to cool. Dip edges of cookies in chocolate; dip in coconut. paper-lined baking sheets. This recipe yields 2 dozen. Comments: Freeze in an airtight container up to 6 months. Place on wax

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2294 Calories (kcal); 140g Total Fat; (54% calories from fat); 24g Protein; 236g Carbohydrate; 373mg Cholesterol; 2187mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Coffeeblanca Recipe By Serving Size Categories Amount -------2 1/4 2 1 3 1 1/2 :n/a : 0 Preparation Time :0:00 : Desserts

Ices/Sorbets

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

Ingredient -- Preparation Method -------------------------------instant coffee granules water milk vanilla ice cream -- softened chocolate syrup vanilla extract coffee liqueur -- (optional) Pour

Stir together first 3 ingredients until instant coffee dissolves. into 2 ice cube trays; freeze until firm.

Process cubes, ice cream, chocolate syrup, vanilla, and, if desired, liqueur in a blender until smooth; serve immediately. This recipe yields 6 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - Per serving: 1445 Calories (kcal); 46g Total Fat; (34% calories from fat); 28g Protein; 171g Carbohydrate; 183mg Cholesterol; 496mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Collard Green Risotto And Pot Liquor Recipe By Serving Size Categories Amount -------1 3 1 2 :Jan Birnbaum; Catahoula Restaurant & Saloon, Calistoga, CA : 6 Preparation Time :0:00 : Rice/Grains Ingredient -- Preparation Method -------------------------------olive oil bacon slices -- cut 1/2" pieces onion -- chopped garlic cloves -- chopped

Measure -----------tablespoon large

1 1/4 1/4 3 2 1/2 1 2 1/4 2 2 2 5 1/2 1/4 1/4 1/8 * Note: 1/4

pound teaspoon teaspoon cups cup tablespoons cup medium cups cups cups teaspoon teaspoon teaspoon

fresh collard greens -- cut 2" pieces salt freshly-ground black pepper chicken broth molasses butter or margarine === RISOTTO === butter or margarine onion -- chopped uncooked Arborio rice garlic cloves -- chopped dry white wine -- see * Note bay leaves hot chicken broth -- divided salt freshly-ground black pepper hot sauce

One cup chicken broth may be substituted for white wine.

Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and saut� 5 to 7 minutes or until tender. Add garlic; saut� 1 minute. Stir in collard greens, salt, and pepper; saut� over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender. Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor. Stir greens into Risotto. Place 1 cup Collard Green Risotto in each of 6 bowls. mixture evenly on top. Serve immediately. Ladle pot liquor

For Risotto: Melt butter in a Dutch oven over medium-high heat; add onion, and saut� 5 to 7 minutes or until tender. Stir in rice and garlic; saut� 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half. Add 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves. (Makes 6 servings) This recipe yields 6 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 334 Calories (kcal); 24g Total Fat; (74% calories from fat); 4g Protein; 14g Carbohydrate; 54mg Cholesterol; 818mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 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 0 0 * Exported from MasterCook * Collard Greens Soup Recipe By Serving Size Categories Amount -------1 2 2 2 1/3 2 3 1/2 2 1/3 2 1 1 :Madelyn Wallace; Apopka, FL : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------ham hock - (abt 8 oz) -- see * Note* containers chicken broth - (32 oz ea) bacon slices -- chopped olive oil diced onion celery ribs -- diced all-purpose flour water fresh collard greens - (16 oz ea) -- chopped whipping cream cider vinegar hot sauce freshly-ground black pepper

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

teaspoons cup tablespoons cup packages cup tablespoons tablespoon teaspoon

* Note: Eight ounces smoked turkey wings, turkey sausage, or kielbasa may be substituted. Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes. Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Saut� onion and celery in drippings 5 minutes or until tender; add bacon. Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender. Remove ham hock; cool slightly. Remove meat from bone, discarding bone; dice meat, and return to soup. Stir in whipping cream and remaining ingredients. This recipe yields 15 cups. Comments: Sold smoked or unsmoked, ham hocks can be purchased at most meat counters. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "15 cups"

- - - - - - - - - - - - - - - - - - Per serving: 550 Calories (kcal); 45g Total Fat; (72% calories from fat); 9g Protein; 30g Carbohydrate; 120mg Cholesterol; 681mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Come Back Sauce Recipe By Serving Size Categories Amount -------1 1/2 1/3 1/4 2 4 4 2 1/8 1/4 1 2 :n/a : 0 Preparation Time :0:00 : Accompaniment Sauces

Condiments

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

Ingredient -- Preparation Method -------------------------------mayonnaise olive oil chili sauce ketchup water Worcestershire sauce prepared mustard coarsely ground pepper paprika hot sauce onion -- minced garlic cloves -- minced Cover and chill 1 hour.

Stir together all ingredients. This recipe yields 3 cups.

Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 2704 Calories (kcal); 296g Total Fat; (93% calories from fat); 7g Protein; 40g Carbohydrate; 77mg Cholesterol; 2467mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 37 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 *

Corn Muffins With Jalape�o Jelly Recipe By Serving Size Categories Amount -------1 1 1 1/2 1 1/4 1 1/2 1 1/4 1/4 :Carol Barclay; Portland, TX : 12 Preparation Time :0:00 : Breads/Rolls

Muffins

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

Ingredient -- Preparation Method -------------------------------all-purpose flour yellow cornmeal baking powder salt dried crushed red pepper sugar -- (optional) cream-style corn - (14 3/4 oz) milk egg vegetable oil jalape�o jelly

Stir together first 5 ingredients and, if desired, sugar in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients until blended; add to dry ingredients, stirring just until moistened. Spoon into 12 greased muffin pans, filling half full. Drop 1 teaspoon jelly in center of batter, and top evenly with remaining batter. Bake at 375 degrees for 20 to 25 minutes or until golden brown. from pan immediately. This recipe yields 1 dozen. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 6g Total Fat; (29% calories from fat); 3g Protein; 26g Carbohydrate; 17mg Cholesterol; 223mg Sodium Food Exchanges: 1 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 0 0 0 * Exported from MasterCook * Corn Salsa Recipe By Serving Size Categories :Cindi Hackney; Longview, TX : 0 Preparation Time :0:00 : Salsa Remove

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

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

Ingredient -- Preparation Method -------------------------------large ears fresh corn tomato -- finely chopped roasted sweet red peppers - (7 oz) -- drained, chopped green onions -- finely chopped jalape�o pepper -- seeded, minced minced fresh cilantro fresh lime juice white wine vinegar salt freshly-ground black pepper ground cumin avocados -- (optional), chopped

Cut corn from cobs. Stir together corn, next 10 ingredients and, if desired, avocado. Cover and chill at least 2 hours. Serve with tortilla chips. This recipe yields 2 1/2 cups. Source: "Southern Living Magazine, July 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 700 Calories (kcal); 62g Total Fat; (72% calories from fat); 10g Protein; 42g Carbohydrate; 0mg Cholesterol; 1125mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn-Rice Casserole Recipe By Serving Size Categories Amount -------2 2 1 1 1 1 1 1 :Janet E. Naquin; Sulphur, LA : 10 Preparation Time :0:00 : Casseroles Ingredient -- Preparation Method -------------------------------uncooked long-grain rice butter or margarine green bell pepper -- chopped onion -- chopped cream-style corn - (15 1/2 oz) Mexican-style corn - (11 oz) -- drained whole kernel corn - (11 oz) -- drained diced tomato and green chiles - (10 oz) -- undrained

Measure -----------cups tablespoons small can can can can

8 1/2 1/4 1/2

ounce teaspoon teaspoon cup

mild Mexican pasteurized prepared cheese product loaf -- cubed salt freshly-ground black pepper shredded Cheddar cheese - (2 oz)

Cook rice according to package directions; set aside. Melt butter in a large skillet over medium heat; add bell pepper and onion, and saut� 5 minutes or until tender. Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13by 9-inch baking dish. Bake at 350 degrees for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts. To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from baking dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish. Let stand at room temperature for 30 minutes. Bake as directed. This recipe yields 10 to 12 servings. Comments: bread. Serve with turkey cutlets, a tossed green salad, and garlic

Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); 2g Total Fat; (72% calories from fat); trace Protein; 2g Carbohydrate; 6mg Cholesterol; 131mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn-Sausage Chowder Recipe By Serving Size Categories Amount -------1/2 1/2 1 1 3/4 1 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------ground pork sausage chopped onion cond. cream of chicken soup with herbs -- (10 3/4 oz) milk cream-style corn - (14 3/4 oz)

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

1

can

corn with red and green peppers -- (15 1/4 oz), drained

Crumble sausage into a medium saucepan; stir in onion. Cook over medium-high heat, stirring often, until sausage is browned; drain. Stir in soup, milk, and corn; cook over medium heat, stirring often, until thick and bubbly. This recipe yields 6 1/2 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 463 Calories (kcal); 16g Total Fat; (28% calories from fat); 20g Protein; 68g Carbohydrate; 58mg Cholesterol; 999mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cornbread Dressing Recipe By Serving Size Categories Amount -------2 1/2 2 1 1 1 6 2 2 1/2 3 4 1 5 :n/a : 12 Preparation Time :0:00 : Side Dish

Stuffings

Measure -----------cups cup teaspoons teaspoon teaspoon teaspoon large cups tablespoons cup bunches package cans

Ingredient -- Preparation Method -------------------------------cornmeal all-purpose flour baking powder baking soda salt sugar -- (optional) eggs -- divided buttermilk bacon drippings or melted butter butter or margarine green onions -- chopped celery ribs -- chopped herb-seasoned stuffing mix - (16 oz) chicken broth - (14 1/2 oz ea)

Combine first 5 ingredients and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.

Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cakepan in oven at 425 degrees for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet. Bake at 425 degrees for 25 minutes or until cornbread is golden; cool and crumble. Freeze in large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator. Melt 1/2 cup butter in a large skillet over medium heat; add green onions and celery, and saut� until tender. Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and chicken broth until blended. Spoon dressing into 1 lightly greased 13- by 9-inch baking dish and 1 lightly greased 9-inch square baking dish. Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours. Place 13- by 9-inch dish (uncovered) and 9-inch square dish (uncovered) in oven at 350 degrees. Bake 13- by 9-inch dish for 1 hour and 9-inch square dish for 50 minutes or until each is lightly browned. This recipe yields 12 servings. Comments: This dressing is a favorite among our staff. pork roast or turkey. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 11g Total Fat; (42% calories from fat); 7g Protein; 25g Carbohydrate; 116mg Cholesterol; 525mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corny Cornbread Dressing Recipe By Serving Size Categories Amount -------2 6 1/2 2 4 :Joyce K. French; Houston, TX : 20 Preparation Time :0:00 : Side Dish Serve it with

Stuffing

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

Ingredient -- Preparation Method -------------------------------butter or margarine white bread slices butter or margarine onions -- chopped celery ribs -- chopped

3 2 1 2 2 3

cups can cups cans tablespoons

chicken broth recipes basic cornbread -- crumbled cream-style corn - (16 oz) corn chips -- coarsely crushed hot tamales - (16 oz ea) -- cut 1/2" chopped fresh = (or 1 tbspn dried sage)

slices

Spread 2 tablespoons butter evenly on bread slices; place on a baking sheet. Bake at 350 degrees for 25 minutes or until crisp; cut into 1/2-inch cubes. Melt 1/2 cup butter in a large skillet over medium-high heat; add onion and celery, and saut� until tender. Add broth; bring to a boil. Pour mixture into a large bowl; stir in bread cubes and cornbread. Cover and let stand 20 minutes. Fold in corn and remaining ingredients. Spoon into 1 lightly greased 13by 9-inch baking dish and 1 lightly greased 11- by 7-inch baking dish. Bake at 350 degrees for 35 minutes or until golden. This recipe yields 20 servings. Source: "Southern Living Magazine, November 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 8g Total Fat; (64% calories from fat); 2g Protein; 7g Carbohydrate; 16mg Cholesterol; 246mg 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 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Ham And Quick Buttermilk Biscuits Recipe By Serving Size Categories Amount -------12 2 1 1/2 2 3/4 :n/a : 35 : Ham Preparation Time :0:00 Main Dish Ingredient -- Preparation Method -------------------------------uncooked country ham - (to 14) cider vinegar whole cloves === QUICK BUTTERMILK BISCUITS === butter or margarine self-rising flour buttermilk Butter or margarine -- melted

Measure -----------pounds quarts tablespoon cup cups cup

Place ham in a large container. Add water to cover, and soak 24 hours. Drain. Scrub ham 3 to 4 times in cold water with a stiff brush, and rinse well. Place ham, fat-side up, in a large roasting pan. Pour vinegar over ham; sprinkle with cloves. Cover with lid or aluminum foil. Bake at 325 degrees for 4 hours or until meat thermometer registers 140 degrees. Remove from oven, and cool slightly. Slice ham, and serve with hot biscuits. For Quick Buttermilk Biscuits: Cut 1/2 cup butter into flour with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425 degrees for 13 to 15 minutes. butter. (Makes 1 dozen) This recipe yields 35 to 40 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 9g Carbohydrate; 7mg Cholesterol; 124mg 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 * Exported from MasterCook * Cowboy French Toast Breakfast Sandwich Recipe By Serving Size Categories Amount -------6 4 1/4 1 6 :Jessica Delaney, age 8; Princeton, NJ : 3 Preparation Time :0:00 : Breakfast Sandwiches Ingredient -- Preparation Method -------------------------------frozen French toast slices or waffles eggs milk butter or margarine bacon slices -- cooked, and broken in half Brush biscuits with melted

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

3 3

tablespoons 1/4 1/4 teaspoon teaspoon

salsa process American cheese slices salt freshly-ground black pepper Set aside.

Prepare the French toast according to package directions.

Stir together eggs and milk. Melt butter in a skillet over medium heat; add egg mixture, and cook, stirring constantly, until soft scrambled. Place 3 French toast slices on a baking sheet; top evenly with bacon, scrambled eggs, salsa, and cheese. Sprinkle evenly with salt and pepper. Top with remaining French toast slices, pressing down gently on sandwiches. Bake at 375 degrees for 5 to 7 minutes. This recipe yields 3 servings. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 17g Total Fat; (71% calories from fat); 12g Protein; 3g Carbohydrate; 273mg Cholesterol; 573mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crab Cakes With Sweet White Corn-And-Tomato Relish Recipe By Serving Size Categories Amount -------6 1 2 1 3 1/4 1 2 1 1 1/4 :n/a : 8 Preparation Time :0:00 : Main Dish

Seafood

Measure -----------tablespoons small pound cups cup large tablespoons tablespoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------butter -- divided sweet onion -- chopped garlic cloves -- minced fresh lump crabmeat -- drained soft breadcrumbs -- divided mayonnaise egg -- lightly beaten chopped fresh parsley Dijon mustard Worcestershire sauce salt

1

1/4 1/4

teaspoon teaspoon teaspoon

freshly-ground black pepper hot sauce lemon juice Sweet White Corn-And-Tomato Relish -- (see recipe)

Melt 2 tablespoons butter in a large skillet over medium heat; add onion and garlic, and saut� until tender. Remove from heat; stir in crabmeat, 2 cups breadcrumbs, and next 9 ingredients. Shape mixture into 8 patties; dredge in remaining 1 cup breadcrumbs. Melt 2 tablespoons butter in a large skillet over medium-high heat; cook 4 crab cakes 3 to 4 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 2 tablespoons butter and crab cakes. Serve with Sweet White Corn-and-Tomato Relish immediately, or cover and chill up to 4 hours. This recipe yields 8 servings. Source: "Southern Living Magazine, June 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 16g Total Fat; (61% calories from fat); 13g Protein; 10g Carbohydrate; 93mg Cholesterol; 504mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Ambrosia-Cream Cheese Spread Recipe By Serving Size Categories Amount -------2 1/4 1 1 1 1 1 8 :Connie Cobern; Hendersonville, TN : 24 Preparation Time :0:00 : Appetizers Dips/Spreads Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz ea) -- softened powdered sugar sweetened dried cranberries - (6 oz) -- divided crushed pineapple - (15 1/2 oz) mandarin oranges - (11 oz) shredded coconut - (3 1/2 oz) -- divided chopped pecans -- toasted pecan halves -- toasted

Measure -----------packages cup package can can can cup

Stir together cream cheese and sugar until blended. cranberries, reserving 1/4 cup cranberries.

Add dried

Drain pineapple and oranges; pat dry between layers of paper towels. Set oranges aside. Stir pineapple and coconut into cream cheese mixture, reserving 1/4 cup coconut. Stir in chopped pecans. Spoon mixture into a serving bowl. Sprinkle reserved dried cranberries around edges of bowl. Arrange orange sections around inside edge of cranberries. Sprinkle reserved 1/4 cup coconut in center, and top with pecan halves. Serve with gingersnaps. This recipe yields 24 appetizer servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 4g Total Fat; (75% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Marinade Recipe By Serving Size Categories Amount -------1/2 1/4 3 1 1 1/2 1/2 :n/a : 0 Preparation Time :0:00 : Condiments

Marinades

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

Ingredient -- Preparation Method -------------------------------whole-berry cranberry sauce vegetable oil orange juice balsamic vinegar or red wine vinegar dried thyme salt freshly-ground black pepper

Process cranberry sauce and next 6 ingredients in a blender until smooth. Marinate chicken 40 minutes or pork 1 hour; cook as desired. This recipe yields 1 cup. Source: "Southern Living Magazine, November 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net"

Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 55g Total Fat; (95% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 1067mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Rolls Recipe By Serving Size Categories Amount -------2 3/4 1 3 6 2 1 1/2 1 1 12 1 1 1/4 :Reba I. Haynes; Knoxville, TN : 12 Preparation Time :0:00 : Breads/Rolls

Desserts

Measure -----------envelopes cup cup cups tablespoons large teaspoon cup teaspoon cup large cup tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------rapid-rise yeast - (1/4 oz ea) warm water -- (105 to 115 degrees) sugar -- divided all-purpose flour vegetable oil eggs salt butter or margarine -- melted ground cinnamon sweetened dried cranberries marshmallows powdered sugar milk ground ginger

Combine yeast and 3/4 cup water in a glass measuring cup; let stand 5 minutes. Beat yeast mixture, 1/4 cup sugar, and next with an electric mixer until blended. Turn surface, and knead until smooth and elastic let rise in a warm place (85 degrees), free until doubled in bulk. 4 ingredients at low speed dough out onto a well-floured (about 4 minutes). Cover and from drafts, 45 minutes or

Punch dough down, and divide into 12 portions. Roll each into a 3-inch circle. Brush circles lightly with butter, reserving remaining butter. Combine remaining 3/4 cup sugar and cinnamon; sprinkle evenly over circles. Place cranberries evenly in center of each circle, and top with a marshmallow. Pull edges of circle to center, and pinch to seal; shape into a ball. Place, seam-side down, in lightly greased muffin pans. Brush tops with reserved butter. Cover and chill 8 hours.

Remove from refrigerator, and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 400 degrees for 12 minutes or until lightly browned; cool slightly. Stir together powdered sugar, milk, and ginger; drizzle over rolls. This recipe yields 1 dozen. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 380 Calories (kcal); 16g Total Fat; (36% calories from fat); 4g Protein; 57g Carbohydrate; 52mg Cholesterol; 270mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Smoothie Recipe By Serving Size Categories Amount -------2 1 1 1 :n/a : 0 Preparation Time :0:00 : Desserts

Ices/Sorbets

Measure -----------cups pint

Ingredient -- Preparation Method -------------------------------cranberry juice drink container vanilla yogurt - (8 oz) fresh strawberries -- frozen banana -- sliced and frozen

Process half of all ingredients in a blender until smooth, stopping to scrape down sides. Repeat procedure with remaining ingredients. Serve immediately. This recipe yields 4 3/4 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 197 Calories (kcal); 2g Total Fat; (6% calories from fat); 3g Protein; 48g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 0 Other

Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Cranberry-Apple Sauce Recipe By Serving Size Categories Amount -------1 2 1/3 :n/a : 0 Preparation Time :0:00 : Accompaniment

Sauces

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

Ingredient -- Preparation Method -------------------------------whole-berry cranberry sauce - (16 oz) cooking apples -- cored, chopped apple juice

Bring all ingredients to a boil in a small saucepan, stirring constantly. Reduce heat, and simmer, stirring occasionally, 6 minutes or until apples are tender. Serve warm over pancakes. Store in refrigerator.

This recipe yields 2 1/2 cups. Source: "Southern Living Magazine, November 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Cranberry-Ginger Chutney Recipe By Serving Size Categories Amount -------:Anne Fitzgerald; Alexandria, LA : 0 Preparation Time :0:00 : Accompaniment

Pickles/Relishes

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

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

1 1 1/2 1 2 1 1 1 1 1

package cups cup cup medium tablespoon teaspoon cup

fresh cranberries - (12 oz) sugar fresh orange juice celery ribs -- chopped golden raisins apple -- chopped grated orange rind minced fresh ginger chopped walnuts -- toasted

Bring cranberries, sugar, and orange juice to a boil in a large saucepan. Reduce heat, and simmer 15 minutes. Remove from heat. Stir in celery and next 4 ingredients. walnuts. This recipe yields 6 cups. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - Per serving: 2630 Calories (kcal); 73g Total Fat; (23% calories from fat); 39g Protein; 497g Carbohydrate; 0mg Cholesterol; 96mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 12 Fruit; 12 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry-Pineapple Punch Recipe By Serving Size Categories Amount -------1 1 1/2 2 1 :Lynette S. Granade; Mobile, AL : 0 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------cranberry juice drink - (48 oz) pineapple juice - (48 oz) sugar almond extract ginger ale - (2 liter) -- chilled Cover and chill Chill mixture 8 hours. Stir in

Measure -----------bottle can cup teaspoons bottle

Stir together first 4 ingredients until sugar dissolves. 8 hours. Stir in ginger ale just before serving. This recipe yields 6 1/2 quarts.

Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 1/2 quarts" - - - - - - - - - - - - - - - - - - Per serving: 400 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 100g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Cranberry-Walnut Swirls Recipe By Serving Size Categories Amount -------1/2 3/4 1 1 1 1/2 1/4 1/4 1/3 1/2 1 :n/a : 0 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar egg vanilla extract all-purpose flour baking powder salt finely chopped fresh cranberries ground walnuts grated orange rind

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

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended. Gradually add flour, baking powder, and salt, beating until blended. Cover and chill 1 hour. Combine cranberries, walnuts, and orange rind. Turn dough out onto a lightly floured surface, and roll into a 10-inch square. Sprinkle with cranberry mixture, leaving a 1/2-inch border on 2 opposite sides. Roll up dough, jellyroll fashion, beginning at a bordered side. Cover and freeze 8 hours. Cut roll into 1/4-inch-thick slices. Place slices on lightly greased baking sheets. Bake on top oven rack at 375 degrees for 14 to 15 minutes or until lightly browned. Freeze up to 1 month, if desired This recipe yields 3 dozen.

Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2403 Calories (kcal); 121g Total Fat; (44% calories from fat); 36g Protein; 301g Carbohydrate; 435mg Cholesterol; 1653mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crawfish Boil Recipe By Serving Size Categories Amount -------1 1/2 10 1 3/4 1/4 2 1 1 1 1 1 4 3 3 5 :n/a : 0 Preparation Time :0:00 : Shellfish Ingredient -- Preparation Method -------------------------------water bay leaves salt ground red pepper whole allspice mustard seeds coriander seeds dill seeds red pepper flakes black peppercorns whole cloves celery ribs -- quartered onions -- halved garlic bulbs -- halved crosswise crawfish

Measure -----------gallons cup cup cup tablespoons tablespoon tablespoon tablespoon tablespoon teaspoon medium pounds

Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat. Add bay leaves and next 12 ingredients to water. Return to a rolling boil. Reduce heat to medium, and cook, uncovered, 30 minutes. Add crawfish. Bring to a rolling boil over high heat; cook 5 minutes. Remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.) Drain crawfish. Serve on large platters or newspaper.

This recipe yields 5 pounds. Source: "Southern Living Magazine, April 2001"

S(Formatted for MC6): "05-16-2001 by Joe Comiskey Yield: "5 pounds"

-

jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 2163 Calories (kcal); 23g Total Fat; (10% calories from fat); 377g Protein; 95g Carbohydrate; 2584mg Cholesterol; 104002mg Sodium Food Exchanges: 1 Grain(Starch); 46 1/2 Lean Meat; 14 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cream Cheese Ladybugs Recipe By Serving Size Categories Amount -------1 1/4 1/2 1 1 1 :Calob Lindsey, age 9; Whitney, TX : 30 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz) -- softened butter or margarine -- softened vanilla extract egg yolk yellow cake mix - (18.25 oz) liquid red food coloring Candy sprinkles

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

Beat cream cheese and butter at medium speed with an electric mixer until blended. Add vanilla and egg yolk, beating well. Add cake mix, and beat until blended. Stir in red food coloring. Shape dough into 30 (1 1/2-inch) balls, and place on a lightly greased baking sheet. Shape remaining dough into 30 (1/2-inch) balls; attach to larger balls on baking sheet. Decorate head and body of ladybugs with candy sprinkles. Bake at 375 degrees for 8 to 10 minutes. This recipe yields 30 ladybugs. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 2g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 11mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Cream Cheese Pound Cake Recipe By Serving Size Categories Amount -------1 1/2 1 3 6 3 1 1 1/2 :n/a : 0 : Cake Preparation Time :0:00

Desserts

Measure -----------cups package cups large cups dash teaspoons

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened cream cheese - (8 oz) -- softened sugar eggs all-purpose flour salt vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla extract. Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. This recipe yields 1 (10-inch) cake. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 6538 Calories (kcal); 306g Total Fat; (41% calories from fat); 75g Protein; 891g Carbohydrate; 1867mg Cholesterol; 3423mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2 Fat; 40 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Cream Of Cilantro Soup Recipe By Serving Size Categories Amount -------1 32 2 2 1 1 1 1/4 1/4 1/4 :Victoria Tacher; Tallahassee, FL : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------fresh cilantro reduced-sodium fat-free chicken broth -- divided butter all-purpose flour fat-free cream cheese - (8 oz) container light sour cream - (8 oz) garlic clove -- minced salt ground red pepper ground cumin === GARNISHES === Fresh cilantro sprigs Light sour cream

Measure -----------bunch ounces tablespoons tablespoons package teaspoon teaspoon teaspoon

Remove stems from cilantro, and coarsely chop leaves. Process cilantro and 1 cup chicken broth in a blender or food processor until blended, stopping to scrape down sides. Melt butter in a Dutch oven over medium heat; whisk in flour. Gradually add remaining 3 cups broth, whisking constantly until mixture is smooth. Boil 1 minute. Stir in cilantro mixture, cream cheese, and next 5 ingredients; simmer soup 15 minutes. Garnish, if desired. This recipe yields 6 cups. Per cup: Calories 156 (50% from fat); poly 0.4g); Protein 7.9g; Carb 9.3g; Sodium 393mg; Calc 177mg. Fat 8.6g (sat 5.2g, mono 2.5g, Fiber 1g; Chol 31mg; Iron 1.6mg;

Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 23g Total Fat; (77% calories from fat); 2g Protein; 13g Carbohydrate; 62mg Cholesterol; 769mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Cream Of Leek Soup Recipe By Serving Size Categories Amount -------4 1/4 1 3 5 2 2 2 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------leeks butter or margarine onion -- cut in half, and sliced potatoes -- peeled, and cut into thin slices chicken broth salt milk half-and-half === GARNISHES === Fresh chives Cracked black pepper

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

Remove and discard green tops from leeks. Cut white portion of leeks into thin slices. Melt butter in a Dutch oven over medium-high heat; add leeks and onion, and saut� 5 minutes or until tender. Stir in potato, broth, and salt; bring to a boil. Cover, reduce heat, and simmer 35 to 40 minutes. Cool slightly. Process, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in milk and half-and-half. Cook over medium heat, stirring often, until thoroughly heated. (Do not boil.) Garnish, if desired. This recipe yields about 5 quarts. Source: "Southern Living Magazine, November 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 quarts" - - - - - - - - - - - - - - - - - - Per serving: 2233 Calories (kcal); 72g Total Fat; (28% calories from fat); 75g Protein; 332g Carbohydrate; 191mg Cholesterol; 8943mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 2 1/2 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cream Of Pimiento Soup

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

:n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------diced pimiento - (4 oz ea) -- undrained butter or margarine all-purpose flour chicken broth - (14 1/2 oz ea) half-and-half grated onion salt hot sauce Chopped fresh chives -- for garnish

Measure -----------jars cup cup cans cups tablespoon teaspoon teaspoon

Process pimiento in a blender or food processor until smooth, stopping to scrape down sides; set aside. Melt 1/4 cup butter in a heavy saucepan over low heat; add 1/3 cup flour, and stir until mixture is smooth. Cook, stirring constantly, 1 minute. Add chicken broth and half-and-half gradually to flour mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in reserved pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated. Cover and chill 8 hours. Cook soup over medium heat 8 to 10 minutes or until thoroughly heated. Garnish, if desired. This recipe yields 8 cups. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 562 Calories (kcal); 46g Total Fat; (73% calories from fat); 5g Protein; 33g Carbohydrate; 124mg Cholesterol; 2663mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1996 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Asparagus-And-Chicken Soup Recipe By Serving Size Categories :n/a : 0 Preparation Time :0:00 : Soups/Stews

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

Measure -----------small cans can can cups teaspoon

Ingredient -- Preparation Method -------------------------------skinned boned chicken breast halves -- cut 1/2" cubes onion -- chopped garlic cloves -- minced asparagus cuts and tips - (10 1/2 oz ea) -- drained whole new potatoes - (14 1/2 oz) -- drained, sliced condensed chicken broth - (10 1/2 oz) milk freshly-ground black pepper

Saut� first 3 ingredients in vegetable cooking spray in a large saucepan until chicken is done. Process 1 can asparagus, potatoes, and broth in a blender until smooth, stopping to scrape down sides. Pour into saucepan, and stir in milk, pepper, and remaining asparagus. Cook over medium heat 7 minutes or until mixture is thoroughly heated. This recipe yields 5 1/2 cups. Comments: For Creamy Asparagus Soup, omit chicken.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 12g Total Fat; (39% calories from fat); 14g Protein; 30g Carbohydrate; 50mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Chive Potatoes Recipe By Serving Size Categories Amount -------5 1/2 1 1/4 :Mike Towle; Ormond Beach, FL : 8 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------russet potatoes -- peeled, quartered butter or margarine container sour cream - (8 oz) whipping cream - (to 1/2)

3 1 1/2 1 1/2

tablespoons teaspoons teaspoon teaspoon

minced fresh chives salt onion powder freshly-ground black pepper

Cook potato in a Dutch oven in boiling water to cover 25 minutes or until tender; drain. Add butter and remaining ingredients to potato; mash with a potato masher until mixture is smooth. This recipe yields 8 servings. Comments; These can be made ahead and refrigerated. To reheat, cook over low heat, stirring in additional whipping cream, if needed. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 327 Calories (kcal); 12g Total Fat; (31% calories from fat); 6g Protein; 51g Carbohydrate; 31mg Cholesterol; 534mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy English Peas Recipe By Serving Size Categories Amount -------2 1 1 1 1 1 1 1 :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------tablespoons medium cup large package can can cup

Ingredient -- Preparation Method -------------------------------butter or margarine onion -- chopped chopped celery red bell pepper -- chopped frozen English peas - (16 oz) -- thawed sliced water chestnuts - (8 oz) -- drained cream of mushroom soup - (10 3/4 oz) -- undiluted chow mein noodles Add onion, celery, and bell pepper; saut�

Melt butter in a large skillet. until tender.

Stir in peas, water chestnuts, and soup; cook over medium heat 10 minutes or until thoroughly heated. Sprinkle with noodles. This recipe yields 6 servings.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); 6g Total Fat; (60% calories from fat); 1g Protein; 8g Carbohydrate; 10mg Cholesterol; 90mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Green Bean, Mushroom And Ham Chowder Recipe By Serving Size Categories Amount -------1 2 3 3 1 1 1 2 1/2 3 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------frozen potatoes au gratin - (11 1/2 oz) frozen green bean mushroom casserole -- (9 1/2 oz ea) chicken broth -- divided all-purpose flour carrot -- thinly sliced onion -- chopped vegetable oil chopped cooked ham freshly-ground black pepper milk

Measure -----------package packages cups tablespoons medium teaspoon cups teaspoon cups

Thaw potatoes au gratin in microwave at MEDIUM (50% power) 6 to 7 minutes; set aside. Place 2 packages green bean mushroom casserole in microwave; thaw at MEDIUM (50% power) 10 to 12 minutes; set aside. Stir together 1/4 cup broth and flour until smooth. Saut� carrot and onion in hot oil in a Dutch oven until tender. Add potatoes, green bean mushroom casserole, remaining 2 3/4 cups broth, ham, and pepper. Bring to a boil; gradually stir in flour mixture and milk. boil; cover, reduce heat, and simmer 10 minutes. This recipe yields about 2 1/2 quarts. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Return to a

Yield: "2 1/2 quarts" - - - - - - - - - - - - - - - - - - Per serving: 763 Calories (kcal); 34g Total Fat; (39% calories from fat); 43g Protein; 72g Carbohydrate; 100mg Cholesterol; 2677mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Penne Pasta Recipe By Serving Size Categories Amount -------16 3 16 1 3/4 1 2 1/4 1/4 :n/a : 8 Preparation Time :0:00 : Main Dish

Pasta

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

Ingredient -- Preparation Method -------------------------------penne pasta -- cooked shredded cooked chicken processed cheese product -- cubed small-curd cottage cheese container sour cream - (16 oz) eggs -- lightly beaten garlic powder freshly-ground black pepper

Stir together all ingredients. Spoon into a lightly greased 13- by 9-inch baking dish. Bake at 375 degrees for 30 minutes. This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 42g Carbohydrate; 47mg Cholesterol; 14mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Potato Casserole

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

:n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------whole new potatoes - (14 1/2 oz ea) -- drained container sour cream - (8 oz) milk green onions - (to 4) -- minced shredded 4-cheese blend - (2 oz) freshly-ground black pepper

Mash potatoes in a large bowl. Stir in sour cream and remaining ingredients. Spoon into a lightly greased 2-quart shallow baking dish. Bake casserole at 350 degrees for 25 minutes or until thoroughly heated. This recipe yields 6 servings. Comments: To make ahead, prepare casserole; cover and freeze up to 1 month. Thaw in refrigerator overnight; let stand at room temperature 30 minutes before baking. Bake at 350 degrees for 25 minutes. For Individual Creamy Potato Casseroles, spoon mixture evenly into 6 individual baking dishes. Bake at 350 degrees for 20 minutes. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (48% calories from fat); trace Protein; trace Carbohydrate; 1mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Creole Cabbage Recipe By Serving Size Categories Amount -------3 12 2 :Janice Hodges; Scottsboro, AL : 8 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------bacon slices -- chopped coarsely-shredded cabbage -- (abt 1 lg head) chopped tomatoes with bell

Measure -----------cups cans

2 2

1/3 1/4

cup teaspoons teaspoons teaspoon

pepper and onion - (28 oz ea) white vinegar salt salt-free Creole seasoning ground red pepper Drain. Reserve drippings

Cook bacon in a large Dutch oven until crisp. in skillet.

Stir cabbage and next 5 ingredients into hot drippings; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Top with bacon. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); 1g Total Fat; (66% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 571mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crisp Rice Cereal Sushi Recipe By Serving Size Categories Amount -------8 1/4 1 6 16 :Chef Cliff Pleau; California Grill : 32 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------chewy fruit rolls butter or margarine miniature marshmallows - (10 oz) crisp rice cereal worm-shaped chewy candies = (or 24 fish-shaped chewy candies)

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

Unroll fruit rolls, and place, with plastic sheet down, on cutting board. Melt butter in a Dutch oven over medium heat. Add marshmallows, stirring until melted; remove from heat. Stir in rice cereal until blended. Spread about 1/2 cup cereal mixture quickly over each fruit roll, leaving a 1-inch border on 1 long side. Arrange 2 worm-shaped candies or 3 fish-shaped candies lengthwise down center of cereal mixture. Roll up, starting at side without border. Press to seal securely. procedure with remaining fruit rolls, cereal mixture, and candies. Repeat Cut

each roll into 4 slices.

Serve with chopsticks, if desired.

This recipe yields 32 rolls. Sushi Bars: Press cereal mixture into a buttered 13- by 9-inch pan. Let stand 15 minutes, and cut into 2 1/2- by 1-inch rectangles. Top each bar with a fish-shaped candy. Confetti Sushi Bars: Substitute fruity sweetened corn puffs cereal for crisp rice cereal. Press into a buttered 13- by 9-inch pan. Let stand 15 minutes before cutting into 1 1/2-inch squares. Comments: For testing purposes only, we used Trix corn puffs cereal.

Source: "Southern Living Magazine, March 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); 1g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 4mg Cholesterol; 15mg 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 * Exported from MasterCook * Crispy Oven Chicken Recipe By Serving Size Categories Amount -------2 1 1 1/2 1/2 1/2 1/4 4 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------crushed cornflakes cereal dried Italian seasoning salt coarsely-ground black pepper paprika egg substitute Dijon mustard boneless skinless chicken breasts -- (4 oz ea) Whisk together egg substitute and

Stir together first 5 ingredients. mustard until well blended.

Coat all sides of chicken with egg mixture, and dredge in cornflakes mixture. Arrange chicken on a lightly greased wire rack on a baking sheet. Bake at 350 degrees for 20 to 25 minutes or until chicken is done.

This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 7g Total Fat; (20% calories from fat); 59g Protein; 2g Carbohydrate; 137mg Cholesterol; 934mg Sodium Food Exchanges: 0 Grain(Starch); 8 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 * Crispy Parmesan Chicken Recipe By Serving Size Categories Amount -------1 1/2 1/4 1 1/4 1/2 1/2 2 1 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------fine dry breadcrumbs grated Parmesan cheese chopped fresh parsley salt freshly-ground black pepper paprika butter or margarine - (1 stick) garlic cloves -- chopped chicken pieces - (3 to 3 1/2 lbs)

Stir together first 6 ingredients, and set aside. Place butter and garlic in a shallow microwave-safe dish; microwave at HIGH 1 minute or until butter melts. Dip chicken into garlic butter, and coat evenly with breadcrumb mixture. Arrange chicken on a wire rack in a 15- by 10-inch jellyroll pan. Bake at 375 degrees for 50 minutes or until chicken is done. immediately. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Serve

- - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 5g Total Fat; (26% calories from fat); 8g Protein; 21g Carbohydrate; 8mg Cholesterol; 954mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crispy Pecan Sticks Recipe By Serving Size Categories Amount -------1/2 1/4 2 1/4 1 1 1 :Susan Winkler; Tupelo, MS : 0 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------butter -- softened powdered sugar all-purpose flour salt chopped pecans vanilla extract ice water Powdered sugar

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

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Combine flour and salt; add to butter mixture, beating at low speed until blended. Stir in pecans, vanilla, and 1 tablespoon ice water. Shape dough into 4-inch sticks. Place sticks on lightly greased baking sheets. Bake at 350 degrees for 12 to 15 minutes or until browned. Roll in powdered sugar. months. Store in airtight container 2 weeks, or freeze 2

This recipe yields about 3 dozen. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2671 Calories (kcal); 175g Total Fat; (58% calories from fat); 36g Protein; 246g Carbohydrate; 248mg Cholesterol; 1477mg Sodium Food Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 34 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crunchy Caramel Sauce Recipe By Serving Size Categories Amount -------1/2 1 1/4 2 1/2 1 4 crushed :n/a : 0 Preparation Time :0:00 : Condiments Sauces

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine light brown sugar - (firmly packed) light corn syrup whipping cream vanilla extract English toffee candy bars - (1.4 oz ea) -- coarsely

Melt butter in a small heavy saucepan over low heat; stir in brown sugar and corn syrup. Bring to a boil; cook, stirring constantly, 1 minute or until sugar dissolves. Stir in whipping cream gradually; return mixture to a boil. vanilla; remove from heat, and cool slightly. Stir in crushed candy. Serve over ice cream or pound cake. Stir in

This recipe yields 2 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1351 Calories (kcal); 136g Total Fat; (88% calories from fat); 3g Protein; 36g Carbohydrate; 411mg Cholesterol; 1031mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Cumberland Sauce Recipe By Serving Size :Cheri Reid; Peachtree City, GA : 0 Preparation Time :0:00

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

: Condiments Measure -----------cups jar tablespoons tablespoons cup tablespoons teaspoons teaspoon teaspoon tablespoons

Sauces

Ingredient -- Preparation Method -------------------------------port wine -- divided red currant jelly - (10 1/2 oz) light brown sugar grated orange rind fresh orange juice grated fresh ginger dry mustard salt ground red pepper cornstarch

Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes. Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. month. This recipe yields about 4 cups. Comments: This sauce has great depth of flavor. and turkey, and can be used as a glaze for ham. It's delicious with pork Store in refrigerator up to 1

Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 1204 Calories (kcal); 1g Total Fat; (1% calories from fat); 3g Protein; 136g Carbohydrate; 0mg Cholesterol; 571mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Chicken P�t� Recipe By Serving Size Categories :n/a : 0 Preparation Time :0:00 : Appetizers

Poultry

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

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

Ingredient -- Preparation Method -------------------------------chopped cooked chicken breast Granny Smith apple -- peeled, quartered shallot -- quartered butter or margarine -- softened salt curry powder lemon juice Hot mango chutney === GARNISHES === Italian parsley sprig Chopped pimiento

Process first 3 ingredients in a food processor until smooth, stopping to scrape down sides. Add butter and next 3 ingredients; process until smooth. Spoon mixture into a lightly greased 6- by 3-inch loafpan. Cover and chill 8 hours. Serve with hot mango chutney and beaten biscuits or crackers. Garnish, if desired. This recipe yields 3 cups. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 1317 Calories (kcal); 102g Total Fat; (69% calories from fat); 88g Protein; 11g Carbohydrate; 486mg Cholesterol; 2213mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Chicken Salad Spread Recipe By Serving Size Categories :n/a : 20 Preparation Time :0:00 : Appetizers Dips/Spreads

Chicken Poultry

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

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

Ingredient -- Preparation Method -------------------------------finely-chopped cooked chicken cream cheese - (8 oz) -- softened, see * Note golden raisins -- chopped flaked coconut -- toasted

2 6 1 1 1

1/2 1/2

package tablespoon teaspoon teaspoon tablespoon

celery ribs -- diced green onions -- minced slivered almonds - (2 1/4 oz) -- toasted curry powder salt freshly-ground black pepper freshly-grated ginger === GARNISHES === Green onion stems Minced green onions Toasted flaked coconut Pistachios Fresh dill sprigs Yellow squash wedges Fresh chives Mixed salad greens Pansies Cucumber slices

* Note: cheese.

Reduced-fat cream cheese may be substituted for regular cream Chill 8

Stir together first 11 ingredients. Form into an egg shape. hours, and garnish, if desired. Serve with crackers. This recipe yields 20 to 25 appetizer servings. Source: "Southern Living Magazine, April 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 22 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates 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 * Curried Pork Recipe By Serving Size Categories Amount -------1 1 2 2 :n/a : 4 Preparation Time :0:00 : Main Dish

Pork

Measure -----------pound medium

Ingredient -- Preparation Method -------------------------------lean boneless pork -- cut 1/2" cubes onion -- chopped celery stalks -- chopped garlic cloves -- pressed

1 1 4 2 2 2

tablespoon cup 1/4 medium cup teaspoons teaspoons

vegetable oil water plum tomatoes -- chopped cooking apples -- chopped raisins chicken bouillon granules curry powder Hot cooked quick-cooking rice === CONDIMENTS === Chopped roasted peanuts Toasted coconut Plain yogurt Chutney

Saut� first 4 ingredients in hot oil in a large skillet over medium heat 7 minutes or until pork is browned. Add 1 cup water and next 5 ingredients. Cover, reduce heat, and simmer 20 minutes or until pork is done. Serve over rice with desired condiments. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 4g Total Fat; (35% calories from fat); 2g Protein; 14g Carbohydrate; trace Cholesterol; 213mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curry Chicken And Rice Dinner Recipe By Serving Size Categories :n/a : 6 Preparation Time :0:00 : Chicken Poultry

Main Dish Rice/Grains

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

Measure -----------large tablespoon tablespoon cups jar can large cup

Ingredient -- Preparation Method -------------------------------oven bag - (14" by 20") all-purpose flour curry powder -- divided uncooked quick-cooking rice roasted red bell peppers - (7.2 oz) -- drained, sliced chicken broth - (14 1/2 oz) yellow onion -- chopped raisins

1 4

teaspoon

chicken bouillon granules split chicken breasts -- skinned

Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake. Add 2 teaspoons curry powder, rice, and next 5 ingredients to oven bag; squeeze bag to blend ingredients. Sprinkle chicken with remaining 1 teaspoon curry powder; arrange in an even layer on top of rice mixture. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350 degrees for 45 to 50 minutes or until chicken is done. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 13g Carbohydrate; trace Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Danny's Slaw Recipe By Serving Size Categories Amount -------1 1/4 3/4 1/4 1/4 1/2 1/2 1/2 1 1 * Note: fresh. :n/a : 10 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------sour cream mayonnaise grated fresh horseradish - (to 1/3) -- see * Note cider vinegar salt celery seeds freshly-ground black pepper savoy cabbage -- shredded red cabbage -- shredded

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

Two tablespoons prepared horseradish may be substituted for Add cabbage, and toss

Stir together first 7 ingredients in a large bowl. well to coat. Chill.

This recipe yields 10 to 12 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 185 Calories (kcal); 20g Total Fat; (91% calories from fat); 1g Protein; 3g Carbohydrate; 19mg Cholesterol; 219mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dark Chocolate Brownies Recipe By Serving Size Categories Amount -------1 6 2 4 1 1 1 1/2 1 1/8 * Note: :Sharon Walker Howard; Mayfield, KY : 24 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------butter or margarine bittersweet chocolate sugar eggs vanilla extract -- see * Note all-purpose flour -- divided chopped walnuts semisweet chocolate morsels - (6 oz) salt

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

Bourbon may be substituted for vanilla extract.

Microwave butter and bittersweet chocolate in a 2-quart glass bowl at HIGH 1 1/2 minutes or until chocolate is melted, stirring mixture twice. Whisk in 2 cups sugar, eggs, and vanilla extract. Toss together 1 tablespoon flour, walnuts, and chocolate morsels. remaining flour and salt into sugar mixture. Add walnut mixture. batter into a lightly greased 13- by 9-inch pan. Stir Spread

Bake at 350 degrees for 30 to 40 minutes. (A wooden pick inserted in center will not come out clean.) Cool on a wire rack. This recipe yields 2 dozen. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 17g Total Fat; (57% calories from fat); 4g Protein; 24g Carbohydrate; 52mg Cholesterol; 100mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Date Balls Recipe By Serving Size Categories Amount -------1/2 1 1 1 1 1 4 :n/a : 0 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar chopped dates - (10 oz) egg -- lightly beaten chopped pecans -- toasted vanilla extract crisp rice cereal Powdered sugar

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

Combine first 4 ingredients in a saucepan; cook over low heat 6 to 8 minutes, stirring constantly, until sugar dissolves. Add pecans, and cook, stirring constantly, 10 minutes. Remove from heat, and stir in vanilla. Stir in cereal, and cool slightly. Shape mixture into 1 1/2-inch balls; roll in powdered sugar This recipe yields 4 dozen. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2459 Calories (kcal); 177g Total Fat; (62% calories from fat); 16g Protein; 223g Carbohydrate; 435mg Cholesterol; 995mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 34 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Daufuskie Shrimp Recipe By Serving Size Categories Amount -------2 7 2 1 3 4 2 1/4 1/2 1/8 :Dianne Brown; Augusta, GA : 8 Preparation Time :0:00 : Main Dish Shellfish

Seafood

Measure -----------pounds medium large cans cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------unpeeled medium-size fresh shrimp bacon slices -- chopped onions -- diced green bell pepper -- diced jalape�o peppers -- seeded, minced garlic cloves -- minced diced tomatoes - (28 oz ea) cocktail sauce salt freshly-ground black pepper Hot cooked grits Set aside.

Peel shrimp, and devein, if desired.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Saut� onion in hot drippings 5 to 7 minutes. Stir in bell pepper, jalape�os, and garlic; saut� 7 to 9 minutes or until tender. Stir in tomatoes and next 3 ingredients. stirring occasionally, 1 hour. Stir in shrimp, and cook 5 minutes. sprinkle with bacon. This recipe yields 8 servings. Comments: This recipe originated on Daufuskie Island and was passed down to Dianne Brown's family. Source: "Southern Living Magazine, July 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 3g Total Fat; (43% calories from fat); 2g Protein; 6g Carbohydrate; 5mg Cholesterol; 284mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Reduce heat, and simmer,

Serve over hot cooked grits, and

* Exported from MasterCook * Deep-Fried Turkey Recipe By Serving Size Categories Amount -------1 2 4 :n/a : 20 Preparation Time :0:00 : Main Dish Turkey

Poultry

Measure -----------tablespoons gallons

Ingredient -- Preparation Method -------------------------------turkey - (12 to 15 lbs) ground red pepper -- (optional) vegetable oil - (to 5) === GARNISHES === Fresh sage Parsley Thyme sprigs Kumquats with leaves

Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired. Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 375 degrees over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment. Fry 1 hour or until a meat thermometer inserted in turkey breast registers 170 degrees. (Keep oil temperature at 340 degrees.) Remove turkey from oil; drain and cool slightly before slicing. Garnish, if desired. This recipe yields 20 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Delicious Chocolate Popcorn Recipe By Serving Size Categories :n/a : 0 Preparation Time :0:00 : Snacks

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

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

Ingredient -- Preparation Method -------------------------------popped popcorn sugar dark corn syrup butter or margarine semisweet chocolate morsels - (6 oz) vanilla extract

Place popcorn on a lightly greased 15- by 10-inch jellyroll pan; set aside. Bring sugar, syrup, and butter to a boil in a saucepan over medium heat, stirring constantly. Remove from heat; add chocolate morsels and vanilla, stirring until melted. Drizzle chocolate mixture over popcorn, stirring to coat. Bake at 250 degrees for 1 hour, stirring occasionally. Transfer popcorn to a wax paper-lined pan to cool, stirring occasionally. This recipe yields 14 cups. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "14 cups" - - - - - - - - - - - - - - - - - - Per serving: 1606 Calories (kcal); 23g Total Fat; (12% calories from fat); trace Protein; 369g Carbohydrate; 62mg Cholesterol; 575mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 24 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Delta Mocha Chiffon Cake Recipe By Serving Size Categories Amount -------3/4 1/2 1 1 3/4 1 3/4 1 1/2 :n/a : 0 Preparation Time :0:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------boiling water cocoa instant coffee granules cake flour sugar baking soda

1/2 8 2 1/2 1/2

teaspoon large cup teaspoons teaspoon cup cups tablespoon cup teaspoons teaspoons cup cup cups cup

2/3 2 1/2 1 1/2 2 2 1 6 1/3 1/3

salt eggs -- separated vegetable oil vanilla extract cream of tartar Chocolate-covered coffee beans -- for garnish == CHOCOLATE-COFFEE BUTTERCREAM FILLING = butter -- softened powdered sugar cocoa whipping cream instant coffee granules coffee liqueur -- see * Note === CHOCOLATE FUDGE FROSTING === butter -- softened cocoa powdered sugar milk

* Note: One teaspoon vanilla extract may be substituted for coffee liqueur. Stir together first 3 ingredients until blended; cool. Combine flour and next 3 ingredients in a large mixing bowl. Add cocoa mixture, egg yolks, oil, and vanilla; beat at medium speed with an electric mixer until smooth. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Fold into batter. Pour batter into 4 greased and floured 9-inch round cakepans. Bake, 2 layers at a time, at 325 degrees for 17 to 20 wooden pick inserted in center comes out clean. Cool wire racks 10 minutes. Remove from pans, and cool on with plastic wrap or wax paper to prevent layers from minutes or until a layers in pans on wire racks covered adhering to racks.

Spread about 1/2 cup Chocolate-Coffee Buttercream Filling between layers. Frost with Chocolate Fudge Frosting. Garnish, if desired. Store in refrigerator. For Chocolate-Coffee Buttercream Filling: Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Microwave whipping cream at MEDIUM (50% power) until warm (do not boil). Stir together warm cream and coffee granules until dissolved; cool. Add whipping cream mixture and liqueur to butter mixture, beating until smooth. (Makes 1 3/4 cups.) For Chocolate Fudge Frosting: BEAT butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth. (Makes 3 1/2 cups) This recipe yields 1 (9-inch) layer cake. Comments: To a make a torte, cut each cake layer in half horizontally with a serrated knife, and use 1/4 cup Chocolate-Coffee Buttercream Filling between layers. Frost as directed. Source: "Southern Living Magazine, November 2000"

S(Formatted for MC6): "05-18-2001 by Joe Comiskey Yield: "1 cake"

-

jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 10925 Calories (kcal); 511g Total Fat; (40% calories from fat); 84g Protein; 1576g Carbohydrate; 2498mg Cholesterol; 6647mg Sodium Food Exchanges: 13 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 97 1/2 Fat; 92 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dilled Peas And Potatoes Vinaigrette Recipe By Serving Size Categories Amount -------8 1 1/2 6 2 1/2 1/2 6 :La Juan Coward; Jasper, TX : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------red potatoes - (abt 1 1/2 lbs) sugar snap peas -- see * Note* olive oil white wine vinegar minced fresh dill salt freshly-ground black pepper green onions -- chopped

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

* Note: One (16-ounce) package frozen sugar snap peas may be substituted for fresh peas. Cook potatoes in a Dutch oven in boiling water to cover 25 to 30 minutes or until tender; drain. Thinly slice. Cook snap peas in boiling water 2 minutes or until crisp-tender; drain. Plunge peas into ice water to stop the cooking process; drain. Whisk together oil and next 4 ingredients in a large bowl. Add sliced potato, snap peas, and onions, tossing gently to coat. Chill 2 hours, or serve immediately. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 18g Total Fat; (94% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dog Rollups Recipe By Serving Size Categories Amount -------1 25 1 1/2 :Courtney Snow, age 10; Wylie, TX : 0 Preparation Time :0:00 : Appetizers Snacks Ingredient -- Preparation Method -------------------------------refrigerated crescent rolls - (8 oz) cocktail franks Cheddar cheese - (8 oz) -- cut 25 slices barbecue sauce

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

Unroll crescent roll dough (do not separate into triangles), and cut into 25 (1/2-inch) strips. Place 1 cocktail frank and 1 cheese slice on each dough strip. Roll up tightly, pinching seam to seal. Place on a lightly greased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until golden brown. immediately with warm barbecue sauce. This recipe yields 25 rollups. Comments: For testing purposes only, we used Bryan Cocktail Smokies for the cocktail franks. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "25 rollups" - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 2g Total Fat; (21% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 1019mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Serve

Dressed Mini Oyster Po'Boys Recipe By Serving Size Categories Amount -------1 1/4 2 2 1 2 2 1 2 1 1 12 3/4 :n/a : 4 Preparation Time :0:00 : Sandwiches Shellfish

Seafood

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

Ingredient -- Preparation Method -------------------------------Peanut or vegetable oil self-rising cornmeal Creole seasoning containers fresh Select oysters - (8 oz ea) -- drained mayonnaise -- divided white vinegar Dijon mustard shredded cabbage - (10 oz) ketchup prepared horseradish Creole seasoning paprika French bread rolls -- split, toasted Lemon wedges -- for garnish

Pour oil to a depth of 1 inch into a Dutch oven; heat to 375 degrees. Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in cornmeal mixture. Fry oysters, in 3 batches, 3 to 4 minutes or until golden. Drain oysters on paper towels. Stir together 1/2 cup mayonnaise, vinegar, and mustard. set slaw aside. Stir in cabbage;

Stir together remaining 1/2 cup mayonnaise, ketchup, and next 3 ingredients in a small bowl. Spread cut sides of French bread rolls with ketchup mixture; place oysters and slaw evenly on bottom halves of each roll. Cover with tops. Serve po'boys immediately. Garnish, if desired. This recipe yields 4 to 6 servings. Comments: To save time, purchase premade coleslaw.

Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 555 Calories (kcal); 49g Total Fat; (73% calories from fat); 5g Protein; 34g Carbohydrate; 19mg Cholesterol; 1359mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Dried Beef Dip Recipe By Serving Size Categories Amount -------2 1 1/2 1 2 1 :Kay Wallace; Eclectic, AL : 0 Preparation Time :0:00 : Appetizers

Dips/Spreads

Measure -----------packages bottle small jars

Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz ea) -- softened container soft cream cheese - (8 oz) Ranch-style dressing - (16 oz bottle) onion -- grated dried beef - (2.25 oz ea) -- chopped cabbage head Assorted crackers Chopped pecans -- (optional)

Beat first 4 ingredients until blended; stir in beef. Serve in a hollowed cabbage with crackers. Sprinkle with pecans, if desired. This recipe yields about 4 cups. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 269 Calories (kcal); 3g Total Fat; (7% calories from fat); 14g Protein; 59g Carbohydrate; 0mg Cholesterol; 167mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Fruit Strudels Recipe By Serving Size Categories Amount -------3/4 3/4 1/2 1/2 :n/a : 0 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------pitted prunes -- coarsely chopped dried apricots -- coarsely chopped sugar -- divided orange juice

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

1/4 2 1 1 1 12

1/2 1/2 1/2

cup teaspoons teaspoon package cup cup cup cup

apricot brandy -- see * Note ground cinnamon vanilla extract sweetened dried cranberries - (6 oz) pistachios -- coarsely chopped toasted walnuts or pecans -- coarsely chopped apricot preserves phyllo pastry sheets butter -- melted

* Note:

One-quarter cup orange juice may be substituted for brandy.

Stir together prunes, apricots, 1/4 cup sugar, and next 3 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat to low; cook 3 minutes. Process fruit mixture and vanilla in a food processor until smooth, stopping to scrape down sides. Stir in dried cranberries and next 3 ingredients; set aside. Unfold phyllo, and cover with a damp towel to prevent pastry from drying out. Stack 6 phyllo sheets on a flat surface covered with wax paper, brushing each sheet with melted butter. Spoon half of fruit mixture down short edge of one end of phyllo stack, leaving a 1-inch border around edge. Repeat procedure for remaining phyllo and fruit mixture. Fold in long edges 1 inch. Roll up, starting at short edge nearest filling. Place each, seam-side down, in a lightly greased jellyroll pan. Cut 1/4-inch-deep diagonal slits, 1 inch apart, across top. Brush strudels with melted butter; sprinkle with remaining 1/4 cup sugar. Bake at 375 degrees for 30 minutes. Cool on a wire rack.

This recipe yields 2 (12-inch) strudels. Comments: For testing purposes only, we used Craisins for dried cranberries. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 strudels" - - - - - - - - - - - - - - - - - - Per serving: 2466 Calories (kcal); 93g Total Fat; (33% calories from fat); 8g Protein; 401g Carbohydrate; 248mg Cholesterol; 1084mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 18 1/2 Fat; 20 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Easy Beef Casserole Recipe By Serving Size Categories Amount -------1 1/4 1/2 1 1 1/2 :Becky Reaves; Summerfield, FL : 4 Preparation Time :0:00 : Casseroles

Main Dish

Measure -----------pound teaspoon package can cup package

Ingredient -- Preparation Method -------------------------------ground beef salt frozen mixed vegetables - (16-oz pkk) cream of chicken soup - (10 3/4 oz) -- undiluted shredded Cheddar cheese - (4 oz) seasoned potatoes - (32-oz pkg)

Cook ground beef and salt in a large skillet over medium heat, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into a lightly greased 2 1/2-quart shallow baking dish. Layer vegetables, soup, and cheese over ground beef. Top with potatoes. Bake casserole at 400 degrees for 30 minutes or until potatoes are golden. This recipe yields 4 to 6 servings. Comments: Becky Reaves knew she had a winning family recipe when she found this one in a church cookbook. "It's inexpensive, easy to make, and ever easier to transport. This is a meal-in-one that kids will like -something that can't be said for a lot of casseroles you receive." For testing purposes only, we used Ore-Ida Tater Tots for seasoned potatoes. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 352 Calories (kcal); 30g Total Fat; (78% calories from fat); 19g Protein; 0g Carbohydrate; 96mg Cholesterol; 210mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Easy Chicken Cordon Bleu Recipe By Serving Size Categories :Aaron Frizzell, age 8; Bristol, TN : 4 Preparation Time :0:00 : Chicken Main Dish Poultry

Amount -------1 4 1 8 8

Measure -----------bottle ounces ounces

Ingredient -- Preparation Method -------------------------------box cornflakes cereal - (12 oz) -- crushed skinned boned chicken breast halves Ranch-style dressing - (8 oz) cooked ham slices Swiss cheese slices

Place cereal in a heavy-duty zip-top plastic bag; press with a rolling pin until crushed. Arrange chicken in a shallow dish; add dressing, turning pieces to coat. Remove each chicken breast, and dredge in crushed cereal. Place on a lightly greased baking sheet. Bake at 375 degrees for 30 minutes or until done. Remove from oven; top each breast evenly with ham and cheese slices. Bake 5 more minutes or until cheese melts. This recipe yields 4 servings Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 213 Calories (kcal); 16g Total Fat; (66% calories from fat); 16g Protein; 2g Carbohydrate; 52mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Easy Chut-Nut Ball Recipe By Serving Size Categories Amount -------2 1 1/2 1/2 2/3 :Joan Hallmark; Brownsboro, TX : 10 Preparation Time :0:00 : Appetizers

Dips/Spreads

Measure -----------packages jar teaspoon teaspoon cup

Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz ea) -- softened hot mango chutney - (9 oz) curry powder dry mustard sliced blanched almonds Assorted crackers Shape into a ball, and

Stir together first 4 ingredients until blended.

chill 30 minutes. Roll in almonds. Serve with crackers.

This recipe yields 10 appetizer servings. Comments: Chutney. For testing purposes only, we used Major Grey's Hot Mango

Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (42% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Easy Herbed Focaccia Recipe By Serving Size Categories Amount -------1/4 1 2 1/4 1/2 4 1/2 1/4 :n/a : 8 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------olive oil -- divided frozen bread dough - (32 oz) -- thawed All-purpose flour butter or margarine -- softened fresh rosemary -- divided shredded Parmesan cheese - (2 oz) garlic cloves -- minced kosher salt -- (optional) freshly-ground black pepper

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

Brush a 15- by 10-inch jellyroll pan with 1 tablespoon olive oil; set aside. Turn bread dough out onto a lightly floured surface, and knead 3 to 4 times or until smooth. Stir together butter, 3 tablespoons rosemary, and Parmesan cheese; gradually knead mixture into bread dough until dough is smooth and elastic, adding additional flour, if necessary. Press dough evenly into prepared pan. Using fingertips, press small indentations in top of dough; sprinkle with garlic and remaining 1 tablespoon rosemary. Drizzle with remaining 3 tablespoons olive oil; sprinkle with kosher salt, if desired, and pepper. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in

bulk. Bake at 400 degrees for 20 to 25 minutes or until golden brown. squares. This recipe yields 8 servings. Comments: You may substitute 1 tablespoon dried rosemary for 1/4 cup fresh. Divide into 3/4 and 1/4 tablespoon to follow recipe. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 10g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 8mg Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easy Meat Loaf Recipe By Serving Size Categories Amount -------2 2 1 1/2 1/2 1 1 3 :n/a : 0 Preparation Time :0:00 : Beef Meatloaf Cut into

Main Dish

Measure -----------cans large teaspoon teaspoon medium envelope pounds

Ingredient -- Preparation Method -------------------------------tomato sauce - (8 oz ea) -- divided white bread slices -- torn small pieces egg salt freshly-ground black pepper onion -- chopped dry onion soup mix - (1 oz) ground chuck Let

Combine 1 can tomato sauce, white bread, and next 5 ingredients. stand 10 minutes or until bread is softened. Combine beef and tomato mixture; shape into 2 loaves. greased rack in a broiler pan. Bake at 350 degrees for 1 hour and 15 minutes. tomato sauce, and bake 5 more minutes.

Place on a lightly

Top with remaining can

Serve 1 loaf immediately, and cool remaining loaf. Freeze cooled loaf up to 1 month; to reheat, thaw in refrigerator overnight, and bake at 350 degrees for 45 minutes.

This recipe yields 2 loaves. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 3837 Calories (kcal); 288g Total Fat; (69% calories from fat); 252g Protein; 35g Carbohydrate; 1209mg Cholesterol; 2333mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 36 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 36 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easy Scalloped Potatoes And Chops Recipe By Serving Size Categories Amount -------4 1/2 1/4 1 1 :Percy Thompson III; Norristown, PA : 4 Preparation Time :0:00 : Main Dish Pork Ingredient -- Preparation Method -------------------------------bone-in pork loin or rib chops 1/2" thick salt freshly-ground black pepper scalloped potatoes - (5 oz) diced pimiento - (2 oz) -- drained

Measure -----------teaspoon teaspoon package jar

Sprinkle pork with salt and pepper. Cook pork chops in a lightly greased large nonstick skillet over medium-high heat 3 minutes on each side or until browned. Remove pork chops from skillet, and set aside. Prepare scalloped potatoes (do not cook) in skillet according to package directions for the stove top. Stir in diced pimiento, and bring to a boil, stirring occasionally. Top with pork chops. Cover, reduce heat, and simmer 20 minutes. and cook 5 more minutes or until potatoes are tender. This recipe yields 4 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Uncover

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 266mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Easy Tropical Bananas Recipe By Serving Size Categories Amount -------1 1/2 1 2 2 3 1 1/4 2 6 :n/a : 2 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------angel food cake cubes light butter dark brown sugar pineapple juice dark rum vanilla extract ground cinnamon bananas -- each cut 8 pieces macadamia nuts -- toasted, chopped Nonfat vanilla frozen yogurt -- (optional)

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

Bake cake cubes in an 11- by 7-inch pan at 350 degrees for 5 minutes or until lightly toasted. Set aside. Melt butter in a large nonstick skillet over medium-high heat; add sugar, and cook, stirring often, 5 minutes. Stir in juice and rum; cook 3 minutes. Stir in vanilla and cinnamon. Add banana, and cook 3 minutes. Arrange cake on individual plates. Spoon banana mixture over cake; drizzle with any remaining sauce, and sprinkle with nuts. Serve warm with frozen yogurt, if desired. This recipe yields 2 servings. Per serving: Calories 533 (16% from fat); Fat 9.5g (sat 3g; mono 4.4g; poly 0.3g); Protein 5.1g; Carb 99.4g; Fiber 3.3g; Chol 10mg; Iron 1.6mg; Sodium 262mg; Calc 100mg. Source: "Southern Living Magazine, June 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 3306 Calories (kcal); 300g Total Fat; (77% calories from fat); 38g Protein; 155g Carbohydrate; 10mg Cholesterol; 270mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fruit; 57 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Egg Nog Recipe By Serving Size Categories Amount -------6 3/4 2 1 1/4 1 2 :Val Bates; Atlanta, GA : 8 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------eggs -- lightly beaten sugar milk brandy rum vanilla extract whipping cream === GARNISHES === Whipped cream Grated fresh nutmeg

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

Stir together egg and sugar in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 18 to 20 minutes or until mixture thickens and coats a metal spoon. Remove from heat; stir in brandy, rum, and vanilla. Cover and chill 8 hours. Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into chilled egg mixture. Garnish, if desired. This recipe yields 8 cups. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 453 Calories (kcal); 27g Total Fat; (66% calories from fat); 7g Protein; 24g Carbohydrate; 230mg Cholesterol; 94mg Sodium Food Exchanges: 0 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 0 0 0 * Exported from MasterCook * Eggplant Italian Style Recipe By Serving Size :Samuel Balsano; Gamaiel, AR : 4 Preparation Time :0:00

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

: Vegetables Measure -----------large large cups cup Ingredient -- Preparation Method -------------------------------eggplant eggs -- lightly beaten Italian-seasoned breadcrumbs Olive oil grated Parmesan or Romano cheese Dip eggplant slices in

Cut eggplant crosswise into 1/8-inch-thick slices. egg, and dredge in breadcrumbs.

Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels, and keep warm. Arrange eggplant on a serving dish; sprinkle evenly with cheese, and serve immediately. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 79 Calories (kcal); 4g Total Fat; (38% calories from fat); 5g Protein; 7g Carbohydrate; 140mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Eggplant Parmesan Recipe By Serving Size Categories Amount -------3 3 3/4 2 1 3 1 3 1/4 :Joanne Gibbs; High Point, NC : 4 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------eggs water Italian-seasoned breadcrumbs grated Parmesan cheese eggplant -- peeled, and cut into 1/2"-thick slices olive oil grated Parmesan cheese -- divided shredded mozzarella cheese - (8 oz) -- divided Pasta Sauce -- (see recipe)

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

Whisk together eggs and 3 tablespoons water until blended. Combine breadcrumbs and 2 tablespoons Parmesan cheese. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender. Arrange one-third of eggplant in a single layer in a lightly greased 11by 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top. Bake, covered, at 375 degrees for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 203 Calories (kcal); 16g Total Fat; (69% calories from fat); 8g Protein; 8g Carbohydrate; 146mg Cholesterol; 185mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Elegant Nut Cream Cr�pes With Blueberry-Amaretto Sauce Recipe By Serving Size Categories Amount -------1/2 1/2 2 1 1/2 1 1 1/2 1 1/4 1/3 :Mary Lynn and Lee Tucker : 8 Preparation Time :0:00 : Breakfast

Pancakes

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

Ingredient -- Preparation Method -------------------------------all-purpose flour whole wheat flour sugar skim milk egg substitute safflower oil low-fat cottage cheese vanilla extract sugar coarsely chopped almonds Sifted powdered sugar -- (optional) === BLUEBERRY-AMARETTO SAUCE ===

1/3 1 2 1 2

cup tablespoon teaspoons cup teaspoons

water almond liqueur cornstarch fresh or frozen blueberries lemon juice

Beat first 6 ingredients at medium speed with an electric mixer until smooth. Cover and chill 1 hour. Coat bottom of a 6-inch cr�pe pan or nonstick heavy skillet with cooking spray; place over medium heat until hot. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 30 seconds or until cr�pe can be shaken loose. Turn and cook about 30 seconds. Place cr�pe on a dish towel to cool. Repeat with remaining batter. Process cottage cheese, vanilla, and 1/4 cup sugar in a food processor or blender until smooth, stopping to scrape down sides; fold in almonds. Spoon 1 1/2 tablespoons cottage cheese mixture down unbrowned side of each cr�pe. Roll up cr�pe, jellyroll fashion, and place 2 cr�pes, seam-side down, on each individual plate. Drizzle with Blueberry-Amaretto Sauce; sprinkle with powdered sugar, if desired. For Blueberry-Amaretto Sauce: Whisk together first 3 ingredients in a small nonaluminum saucepan until smooth; add blueberries, and cook over medium heat, stirring constantly, 7 minutes or until thickened. Remove from heat; stir in lemon juice. Cool. (Makes 1 cup) This recipe yields 8 servings. Per serving: Calories 243; Fat 5.7g; Cholesterol 4mg; Sodium 213mg.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 24g Carbohydrate; 1mg Cholesterol; 47mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Mary Lynn and Lee Tucker are the owners of The Manor at Taylor's Store Bed and Breakfast Country Inn near Smith Mountain Lake, VA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Extra-Easy Lasagna Recipe By Serving Size Categories :Phyllis Hodges; Anderson, SC : 6 Preparation Time :0:00 : Main Dish

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

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

Ingredient -- Preparation Method -------------------------------lean ground beef tomato-basil pasta sauce uncooked lasagna noodles container ricotta cheese - (15 oz) shredded mozzarella cheese - (10 oz) hot water

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce. Spread one-third of meat sauce in a lightly greased 11- by 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375 degrees for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving. This recipe yields 6 to 8 servings. Comments: For testing purposes only, we used Classico Tomato & Basil pasta sauce. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 16g Total Fat; (72% calories from fat); 13g Protein; 0g Carbohydrate; 57mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Faidley's Crab Cakes Recipe By Serving Size Categories Amount -------1/2 1 1 :n/a : 8 Preparation Time :0:00 : Seafood

Shellfish

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

Ingredient -- Preparation Method -------------------------------mayonnaise egg -- lightly beaten Dijon mustard

1 1 1 1 1/2

tablespoon teaspoon pound cup quart

Worcestershire sauce hot sauce fresh lump crabmeat -- drained crushed saltines - (abt 20 crackers) vegetable oil Tartar sauce -- (optional) Let

Stir together first 5 ingredients; fold in crabmeat and saltines. stand 3 minutes. Shape mixture into 8 patties. cover and chill 1 hour.

Place on a wax paper-lined baking sheet;

Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with tartar sauce, if desired. This recipe yields 8 servings. Comments: If you prefer a spicier crab cake, you may add finely chopped bell pepper, onion, and Old Bay seasoning to taste. To saut� crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 1123 Calories (kcal); 122g Total Fat; (95% calories from fat); 11g Protein; 1g Carbohydrate; 72mg Cholesterol; 301mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fajita Fried Chicken With Queso Rice Recipe By Serving Size Categories Amount -------1/2 1 4 1/4 2 1 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure -----------cup envelope cup cups jar

Ingredient -- Preparation Method -------------------------------all-purpose flour fajita seasoning mix - (1.4 oz) skinned boned chicken breast halves vegetable oil uncooked quick-cooking rice mild salsa con queso - (15.5 oz)

Combine flour and fajita seasoning mix; dredge chicken in mixture. Fry chicken in hot oil in a large skillet over medium-high heat 4 minutes on each side or until done. Remove from skillet; keep warm. Prepare rice according to package directions. Heat salsa con queso over medium heat until hot; stir into rice. Serve with chicken. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 14g Total Fat; (69% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fajita Macaroni And Cheese Recipe By Serving Size Categories Amount -------1 1/2 16 1/2 1 2 1/2 :n/a : 8 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------ground beef elbow macaroni -- cooked, drained sliced green onions -- divided fajita seasoning mix - (1.4 oz) salsa con queso - (15.5 oz ea) taco shells - (4.5-oz pkg) -- crushed

Measure -----------pounds ounces cup envelope jars package

Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in macaroni, 1/4 cup green onions, seasoning mix, and salsa con queso; pour into a lightly greased 13- by 9-inch baking dish. Sprinkle with crushed taco shells. Bake at 350 degrees for 30 minutes or until thoroughly heated. with remaining 1/4 cup green onions. This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" Sprinkle

- - - - - - - - - - - - - - - - - - Per serving: 476 Calories (kcal); 24g Total Fat; (45% calories from fat); 21g Protein; 43g Carbohydrate; 72mg Cholesterol; 63mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Fennel-And-Apple Salad Recipe By Serving Size Categories Amount -------1 1 1/4 2 2 1/8 1/8 1/3 10 :Marcus Marshall; Alpharetta, GA : 4 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------fennel bulb Granny Smith apple -- thinly sliced chopped pecans -- toasted lemon juice olive oil salt freshly-ground black pepper shredded Parmesan cheese juniper berries -- (optional), crushed, and finely chopped Fresh fennel fronds -- for garnish

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

Trim base from fennel bulb; cut bulb in half, and thinly slice, reserving fennel fronds for garnish, if desired. Stir together fennel, apple, and next 5 ingredients. Stir in cheese and, if desired, juniper berries. Cover and chill 1 hour. Garnish, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 14g Total Fat; (68% calories from fat); 4g Protein; 10g Carbohydrate; 5mg Cholesterol; 211mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Fiery Buffalo Wings Recipe By Serving Size Categories Amount -------24 1/8 2/3 1 1 3/4 :n/a : 6 Preparation Time :0:00 : Chicken

Poultry

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

Ingredient -- Preparation Method -------------------------------chicken wings - (abt 4 lbs) garlic powder Vegetable oil hot sauce container sour cream - (8 oz) butter or margarine -- softened roasted garlic dressing mix - (0.92 oz)

Cut off and discard wingtips; cut wings in half at joint. Place chicken in a large heavy-duty zip-top plastic bag; sprinkle with garlic powder, and shake. Pour oil to a depth of 5 inches into a Dutch oven; heat to 375 degrees. Fry chicken 5 minutes; drain on paper towels, and cool slightly. Place in a large heavy-duty zip-top plastic bag; add hot sauce, and shake to coat. Stir together sour cream, butter, and dressing mix. This recipe yields 6 to 8 servings. Comments: For Spicy Buffalo Wings, prepare wings according to directions using 1/3 cup hot sauce and 1/3 cup water. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 23g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 898mg Sodium Food Exchanges: 0 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 * Exported from MasterCook * Fiesta Chicken Taco Cups Recipe By Serving Size Categories Amount -------:n/a : 5 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------Serve with chicken.

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

1 1 1 2 4 2 1/4

package medium medium tablespoons cup tablespoons

soft taco dinner - (16.3 oz) red or green bell pepper -- chopped onion -- chopped vegetable oil skinned boned chicken breast halves -- diced water lime juice === CONDIMENTS === Shredded lettuce Shredded cheese Sour cream Chopped tomato

Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit. Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray. Bake at 375 degrees for 6 to 8 minutes or until golden brown. Saut� chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender. Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes. Spoon evenly into tortilla cups, and top with desired condiments. immediately. This recipe yields 5 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 5g Total Fat; (81% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fish With Roasted Pepper Aioli Recipe By Serving Size Categories Amount -------:n/a : 4 Preparation Time :0:00 : Fish (Ocean) Seafood Serve

Main Dish

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

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

1 1 1 3 4 1 1/2

cup cup teaspoon cup jar

round buttery cracker crumbs -- (38 crackers) shredded Parmesan cheese freshly-ground black pepper -- divided mayonnaise garlic cloves -- pressed orange roughy fillets - (4 to 6 oz ea) roasted red bell peppers - (7 oz) -- undrained

Stir together cracker crumbs, Parmesan cheese, and 1/2 teaspoon pepper. Combine remaining 1/2 teaspoon pepper, mayonnaise, and garlic. Reserve 1/2 cup mayonnaise mixture, and spread remaining mixture evenly over fish fillets. Dredge fish in crumb mixture, and place in a shallow pan. Bake at 400 degrees for 15 to 20 minutes or until fish flakes easily with a fork. Process reserved 1/2 cup mayonnaise mixture and bell peppers in a blender or food processor until smooth, stopping to scrape down sides. Serve over fish. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 439 Calories (kcal); 49g Total Fat; (95% calories from fat); 5g Protein; 1g Carbohydrate; 26mg Cholesterol; 483mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Florentine Beef Skillet Dinner Recipe By Serving Size Categories Amount -------1 1 1 1 1 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------ground beef onion -- chopped diced tomatoes with basil, garlic, and oregano - (14 1/2 oz) -- undrained whole leaf spinach - (13 1/2 oz) -- drained elbow macaroni -- cooked garlic salt freshly-ground black pepper

Measure -----------pound small can can cup teaspoon teaspoon

1/2 1/4

1/2

cup

shredded Parmesan cheese - (2 oz)

Brown beef and onion in a large nonstick skillet, stirring until meat crumbles. Drain and return mixture to skillet. Stir in tomatoes and next 4 ingredients; cook until heated. cheese. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 416 Calories (kcal); 30g Total Fat; (66% calories from fat); 21g Protein; 13g Carbohydrate; 96mg Cholesterol; 335mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Flying Brooms Recipe By Serving Size Categories Amount -------1/2 1/2 1 1/8 1 8 2 1 :n/a : 0 Preparation Time :0:00 : Cookies Halloween Sprinkle with

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened light brown sugar - (firmly packed) all-purpose flour salt vanilla extract pretzel rods - (8 1/2" long) -- halved chocolate candy coating squares -- (2 oz ea), melted tube red or orange decorating frosting -- (4.25 oz)

Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until blended. Add flour and salt, beating until blended. Stir in vanilla. Shape dough into 16 (1 1/4-inch) balls. Place pretzels rods on ungreased baking sheets. Press a ball of dough onto cut end of each pretzel. Press dough firmly with a fork to resemble broom bristles. Bake at 350 degrees for 10 to 12 minutes. Cool on baking sheets on wire racks 2 minutes; remove to wire racks to cool completely.

Place brooms on wax paper. Spoon melted candy coating over pretzel and cookie where they join; let stand until firm. Decorate as desired with colored frosting. This recipe yields 16 cookies. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "16 cookies" - - - - - - - - - - - - - - - - - - Per serving: 1281 Calories (kcal); 93g Total Fat; (65% calories from fat); 14g Protein; 97g Carbohydrate; 248mg Cholesterol; 1206mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Focaccia Deli Sandwich Recipe By Serving Size Categories Amount -------1 1/4 1/4 1/2 1/2 2 1/2 1/2 1/2 1 :n/a : 8 Preparation Time :0:00 : Sandwiches Ingredient -- Preparation Method -------------------------------Easy Herbed Focaccia -- (see recipe) mayonnaise Dijon mustard thinly-sliced salami thinly-sliced cooked ham finely shredded Mozzarella cheese -- (8 oz ea) pepperoncini slices - (12 to 15 peppers) chopped pimiento-stuffed olives chopped ripe olives === GARNISHES === Fresh rosemary sprigs pimiento-stuffed olives

Measure -----------recipe cup cup pound pound packages cup cup cup Whole

Cut Easy Herbed Focaccia crosswise in half using a serrated knife; cut each portion lengthwise in half. SPREAD mayonnaise over cut sides of top halves, and spread Dijon mustard over cut sides of bottom halves. Layer bottom halves with salami and next 5 ingredients; add top halves. Wrap sandwiches in Reynolds Wrap Everyday Heavy Duty Aluminum Foil, and seal. Place in a 15- by 10-inch jellyroll pan. Bake at 350 degrees for 35 minutes or until thoroughly heated. squares, and serve immediately. Garnish, if desired. Cut into 8

This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 55 Calories (kcal); 6g Total Fat; (93% calories from fat); trace Protein; trace Carbohydrate; 2mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Four-Layer Cheese Loaf Recipe By Serving Size Categories Amount -------1 2 1/2 1/2 2 1/4 1/2 1/4 1/4 :Traci Storch; Hoover, AL : 25 Preparation Time :0:00 : Appetizers

Cheese

Measure -----------package blocks cup cup packages teaspoon teaspoon cup teaspoon

Ingredient -- Preparation Method -------------------------------frozen chopped spinach - (10 oz) -- thawed, drained sharp Cheddar cheese - (8 oz ea) -- shredded chopped pecans -- toasted mayonnaise cream cheese - (8 oz) -- softened, divided salt freshly-ground black pepper chutney ground nutmeg Toasted chopped pecans -- for garnish

Line a 9- by 5-inch loafpan with heavy-duty plastic wrap. Press spinach between layers of paper towels to remove excess moisture; set aside. Stir together Cheddar cheese, pecans, and mayonnaise; spread half of mixture evenly into prepared pan. Stir together spinach, 1 package cream cheese, salt, and pepper; spread evenly over Cheddar cheese layer. Stir together remaining package cream cheese, chutney, and nutmeg; spread evenly over spinach layer. Top with remaining Cheddar cheese mixture. Cover and freeze up to 1 month. Thaw in refrigerator overnight. assorted crackers. Garnish, if desired, and serve with

This recipe yields 25 appetizer servings. Comments: To make two loaves, use two (7- by 3-inch) loafpans. Mix ingredients as directed; divide mixtures in half, and follow layering

procedure for each loaf. Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 5g Total Fat; (84% calories from fat); trace Protein; 2g Carbohydrate; 2mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Pesto Pasta Salad Recipe By Serving Size Categories Amount -------1 1/3 1 1 1/2 1 1 3/4 1 1 1/2 :n/a : 8 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------small shell pasta - (16 oz) red wine vinegar sugar seasoned pepper salt Dijon mustard garlic clove -- pressed olive oil chopped fresh basil shredded Parmesan cheese - (3 oz) toasted pine nuts === GARNISHES === Gourmet mixed baby salad greens Grape tomatoes Yellow pear-shaped tomatoes - (small)

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

Prepare pasta according to package directions; drain. Whisk together vinegar and next 5 ingredients. oil. Gradually whisk in olive

Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired. This recipe yields 8 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 20g Total Fat; (93% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 142mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Preserved Lemons Recipe By Serving Size Categories Amount -------4 5 1/2 :n/a : 0 Preparation Time :0:00 : Condiments Ingredient -- Preparation Method -------------------------------lemons fine-grain sea salt -- divided fresh lemon juice - (abt 3 lemons)

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

Cut lemons lengthwise into quarters from the top to within 1/2 inch of bottom, without separating quarters. Sprinkle 1 tablespoon of salt into a clean 1-quart jar; pack lemons into jar. Cover with lid, and shake; freeze 8 hours. Sprinkle lemons with remaining 4 tablespoons shake to coat. Remove lid, and press lemons cup lemon juice to cover lemons. Cover with shaking jar each day. Store in refrigerator This recipe yields 4 lemons. Comments: You can layer on the flavor by adding fresh mint sprigs, bay leaves, cinnamon sticks, or peppercorns to the jar. Preserved lemons may have a white film; rinse under cold water prior to using. The quarters can be used with or without pulp. Lemons will darken during storage. Source: "Southern Living Magazine, January 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 lemons" - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates salt; cover with lid, and to release juices. Add 1/2 lid; refrigerate 6 days, up to 6 months.

Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fried Apples With Brown Sugar And Bacon Recipe By Serving Size Categories Amount -------1/4 4 2 3 :n/a : 8 Preparation Time :0:00 : Fruit Ingredient -- Preparation Method -------------------------------butter or margarine Granny Smith apples -- cut into wedges light brown sugar bacon sliced -- cooked, crumbled

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

Melt butter in a large skillet over medium heat. Add apples; cook 10 minutes, stirring often. Stir in brown sugar. Remove from heat. Sprinkle with bacon. Serve warm. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 90 Calories (kcal); 6g Total Fat; (55% calories from fat); trace Protein; 10g Carbohydrate; 16mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Fried Calamari Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 3/4 1 1/2 1 1/2 1/2 :n/a : 4 Preparation Time :0:00 : Seafood Ingredient -- Preparation Method -------------------------------cleaned calamari tubes and tentacles -- rinsed all-purpose flour salt dried oregano paprika freshly-ground black pepper Vegetable oil

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

Cut calamari tubes into 1/4-inch-thick rings. Soak calamari in cold water 30 minutes; drain. Pat dry with paper towels. Pour oil to a depth of 6 inches into a Dutch oven. Heat to 400 degrees.

Combine flour and next 4 ingredients. Dredge calamari in flour mixture. Fry calamari, in batches, 1 minute, allowing oil to reach 400 degrees before cooking next batch. Drain on paper towels. Serve immediately. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 37g Carbohydrate; 0mg Cholesterol; 401mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Chicken Fingers With Come Back Sauce Recipe By Serving Size Categories Amount -------8 2 1 1/2 1/2 2 :n/a : 16 Preparation Time :0:00 : Appetizers Poultry

Chicken

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

Ingredient -- Preparation Method -------------------------------skinned boned chicken breast halves milk salt lemon pepper freshly-ground black black pepper all-purpose flour Vegetable oil Gourmet salad greens -- for garnish Come Back Sauce -- (see recipe)

Cut each breast half into 4 strips. Combine strips, milk, and next 3 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Cover or seal, and chill 4 hours. Remove chicken, discarding marinade; dredge in flour. Pour oil to depth of 2 inches into a large Dutch oven; heat to 350 degrees. Fry chicken, in batches, 5 to 6 minutes or until golden. Drain on paper towels. Garnish, if desired. Serve with Come Back Sauce.

This recipe yields 16 appetizer servings. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); 1g Total Fat; (14% calories from fat); 3g Protein; 13g Carbohydrate; 4mg Cholesterol; 159mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Rice Recipe By Serving Size Categories Amount -------1/4 2 1 1/2 1/2 1/2 3 1/4 1 4 :Henry Guo; Atlanta, GA : 4 Preparation Time :0:00 : Rice/Grains

Side Dish

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

Ingredient -- Preparation Method -------------------------------vegetable oil -- divided eggs diced cooked ham red bell pepper -- diced sweet onion -- diced frozen sweet green peas -- thawed cooked rice soy sauce chili-garlic sauce green onions -- sliced

Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes. Add eggs; cook 1 minute on each side. Remove from skillet; chop and set aside. Heat remaining 3 tablespoons oil in skillet or wok; add ham, and stir-fry 1 to 2 minutes or until golden. Add bell pepper and onion; stir-fry 5 minutes. Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in reserved egg, and sprinkle with green onions. This recipe yields 4 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 357 Calories (kcal); 16g Total Fat; (41% calories from fat); 8g Protein; 44g Carbohydrate; 94mg Cholesterol; 1062mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frogmore Stew Recipe By Serving Size Categories :n/a : 12 Preparation Time :0:00 : Main Dish Seafood

Sausage Shellfish

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

Measure -----------quarts cup pounds pounds ears pounds

Ingredient -- Preparation Method -------------------------------water Old Bay seasoning small red potatoes kielbasa or hot smoked link sausage -- cut 1 1/2" slices fresh corn -- halved unpeeled large fresh shrimp Additional Old Bay seasoning Cocktail sauce Melted butter

Bring 5 quarts water and 1/4 cup Old Bay seasoning to a boil in a large stockpot. Add potatoes; return to a boil, and cook 10 minutes. Add sausage and corn; return to a boil. Cook 10 minutes or until potatoes are tender. Remove potatoes, corn, and sausage with a slotted spoon. Add shrimp to stockpot; cook 3 to 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon. Serve with additional Old Bay seasoning, cocktail sauce, and butter. This recipe yields 12 servings. Source: "Southern Living Magazine, July 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); 1g Total Fat; (10% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit Punch Recipe By Serving Size Categories Amount -------1 2 2 1/2 2 1 1/2 1/2 1 2 3 1 :Ernestine M. Williams : 0 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------fresh mint leaves - (loosely packed) hot water sugar water lemon juice lime juice fresh strawberries -- quartered pineapple juice - (46 oz ea) -- chilled orange juice -- chilled ginger ale - (1 liter)

Measure -----------cup cups cups cups cups cup pint cans cups bottle

Stir together mint and 2 cups hot water; let stand 25 to 30 minutes. Pour through a wire-mesh strainer into a 2-quart container, discarding mint. Stir in sugar and next 3 ingredients. Chill 8 hours. Pour mixture into a large punch bowl. Stir in strawberries and remaining ingredients just before serving. Serve over ice. This recipe yields 7 quarts. Comments: For additional mint flavor, freeze chopped mint leaves with water in ice-cube trays to make flavored cubes. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "7 quarts" - - - - - - - - - - - - - - - - - - Per serving: 2483 Calories (kcal); 3g Total Fat; (0% calories from fat); 9g Protein; 640g Carbohydrate; 0mg Cholesterol; 49mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 0 Fat; 33 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Fruit Salsa With Cinnamon Crisps Recipe By Serving Size Categories Amount -------1 1 1 1 1/4 1/4 1/4 1 1/4 4 2 :Susan K. Wright; Ithaca, NY : 4 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------fresh strawberries -- chopped banana -- chopped Red Delicious apple -- chopped kiwifruit -- peeled, chopped fresh lemon juice sugar ground nutmeg ground cinnamon -- divided flour tortillas - (7 1/2" dia) Vegetable cooking spray sugar

Measure -----------pint large cup cup teaspoon teaspoons tablespoons

Combine first 4 ingredients. Stir together lemon juice, 1/4 cup sugar, nutmeg, and 1/2 teaspoon cinnamon; toss with fruit. Chill. Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine remaining 3/4 teaspoon cinnamon and 2 tablespoons sugar. Sprinkle over tortilla chips. Bake at 350 degrees for 6 to 8 minutes or until lightly browned. with fruit salsa. This recipe yields 4 servings. Per serving: Calories 310 (11% from fat); Fat 3.8g (sat 0.8g, mono 1.5g, poly 0.7g); Protein 5.6g; Carb 67g; Fiber 4g; Chol 0mg; Iron 1.6mg; Sodium 168mg; Calc 122mg. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 149 Calories (kcal); 1g Total Fat; (3% calories from fat); 1g Protein; 38g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit-J�cama Salad Recipe By Serving Size :R. Murphy; Dallas, TX : 6 Preparation Time :0:00 Serve

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

: Salads/Dressings Measure -----------cup cup cup cup can cup cup cup tablespoon Ingredient -- Preparation Method -------------------------------red seedless grapes green seedless grapes cubed cantaloupe cubed fresh pineapple mandarin oranges - (11 oz) -- drained nectarine -- cut 1/2" pieces halved strawberries thin j�cama strips orange juice container orange low-fat yogurt - (8 oz) chopped fresh basil Fresh basil sprig -- for garnish Chill 1 hour. Spoon over fruit mixture, and

Combine first 9 ingredients.

Stir together yogurt and chopped basil. garnish, if desired. This recipe yields 6 servings.

Comments: Leftover j�cama can be substituted for water chestnuts in stir-fries. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruity Baked Chicken Recipe By Serving Size Categories Amount -------2 2 1/3 1/2 :Mary Jeffreys; Raleigh, NC : 6 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------long-grain and wild rice mix -- (6.2 oz ea) salt -- divided all-purpose flour pepper

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

teaspoon cup large package cups cup tablespoons teaspoon teaspoons cup

1/2

1/4

paprika skinned boned chicken breast halves vegetable oil sweet onion -- diced chopped mixed dried fruit - (6 oz) chicken broth frozen orange juice concentrate -- thawed grated fresh ginger chili-garlic paste cornstarch water

Prepare rice mix according to package directions, omitting seasoning packets; add 1 teaspoon salt. Set aside. Combine flour, pepper, paprika, and remaining 1 teaspoon salt in a large bowl. Dredge chicken in flour mixture. Cook chicken in hot oil in a skillet over medium heat about 2 minutes on each side. Remove from skillet; set aside. Add onion to skillet; saut� over medium-high heat, stirring often, 5 minutes. Stir in fruit and next 4 ingredients; bring to a boil. Combine cornstarch and 1/4 cup water. Stir into fruit mixture; cook 1 minute. Spoon rice into a lightly greased 13- by 9-inch baking dish. Place chicken over rice. Spoon fruit mixture over chicken. Bake, covered, at 350 degrees for 30 minutes. This recipe yields 6 servings. Comments: For testing purposes only, we used Mariani Harvest Medley for dried fruit. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 10g Total Fat; (51% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 967mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fudge Pie Recipe By Serving Size Categories :Betsy Shroat; Hartford, CT : 0 Preparation Time :0:00 : Desserts

Pies

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

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

Ingredient -- Preparation Method -------------------------------butter or margarine unsweetened chocolate squares - (1 oz ea) eggs sugar all-purpose flour vanilla extract chopped pecans -- toasted, divided === TOPPINGS === Vanilla ice cream Chocolate syrup

Cook butter and chocolate in a small saucepan over low heat, stirring often until melted. Beat eggs at medium speed with an electric mixer 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans. Pour mixture into a lightly greased 9-inch pieplate. for 35 to 40 minutes or until center is firm. Cool. Bake at 350 degrees

Top each serving with vanilla ice cream and chocolate syrup; sprinkle with remaining chopped pecans. This recipe yields 1 (9-inch) pie. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 3526 Calories (kcal); 212g Total Fat; (52% calories from fat); 35g Protein; 390g Carbohydrate; 934mg Cholesterol; 1577mg Sodium Food Exchanges: 6 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 40 1/2 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fudgy Chocolate Malt-Peppermint Pie Recipe By Serving Size Categories Amount -------1/2 :Carol Gillespie; Chambersburg, PA : 0 Preparation Time :0:00 : Desserts Pies Ingredient -- Preparation Method -------------------------------butter or margarine

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

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

1/4 1/4

cup large teaspoon cup cup teaspoon teaspoon cup pint cup cup cup

unsweetened chocolate squares - (1 oz ea) semisweet chocolate square - (1 oz) sugar eggs vanilla extract all-purpose flour chocolate malt mix salt ground cinnamon coarsely chopped pecans peppermint ice cream -- softened whipping cream powdered sugar crushed peppermint candy

Melt first 3 ingredients in a heavy saucepan over low heat, stirring occasionally until smooth. Remove from heat; cool. Beat chocolate mixture and sugar at medium speed with an electric mixer until blended. Add eggs and vanilla, beating until smooth. Add flour and next 3 ingredients, beating until blended. Stir in pecans. Pour into a lightly greased 9-inch pieplate. Bake at 325 degrees for 40 minutes. Remove from oven; cool completely on wire rack. Press down center of crust gently. Spread ice cream over crust. Cover and freeze 8 hours. Beat whipping cream and powdered sugar at medium speed with electric mixer until soft peaks form. Spread over ice cream. Sprinkle with crushed candy. This recipe yields 1 (9-inch) pie. Comments: For testing purposes only, we used Ovaltine Chocolate Malt mix.

Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 2783 Calories (kcal); 189g Total Fat; (60% calories from fat); 20g Protein; 263g Carbohydrate; 949mg Cholesterol; 1673mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat; 15 1/2 Other Carbohydrates NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Full-Of-Veggies Chili Recipe By Serving Size :Pam Echeverria; Tucson, AZ : 0 Preparation Time :0:00

Categories Amount -------1 1 2 2 1 1 1 2 2 1 1 1 1

: Chili Measure -----------large large tablespoons package large can cans cans can can teaspoon envelope

Vegetables Ingredient -- Preparation Method -------------------------------sweet onion -- diced green bell pepper -- diced garlic cloves -- minced vegetable oil ground beef substitute - (12 oz) zucchini -- diced whole kernel corn - (11 oz) -- undrained no-salt-added tomato sauce - (15 oz ea) diced tomato and green chiles - (10 oz ea) -- undrained black beans - (15 oz) -- rinsed, drained pinto beans - (15 oz) -- rinsed, drained sugar Texas-style chili seasoning mix -- (1 3/4 oz)

Saut� first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes. This recipe yields about 4 quarts. Per cup: Calories 128 (14% from fat); Fat 2g (sat 0.4g, mono 0.6g, poly 1g); Protein 16g; Carb 19g; Fiber 3g; Chol 0mg; Iron 1.6mg; Sodium 547mg; Calc 44mg. Comments: Chili may be frozen up to 3 months, if desired.

Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 quarts" - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 28g Total Fat; (64% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Game-Day Chili Recipe By Serving Size Categories :Courtney Bush; Austin, TX : 0 Preparation Time :0:00 : Chili

Main Dish

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

Measure -----------pounds medium cans cans bottle can can can tablespoons tablespoon teaspoons teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------ground chuck onion -- chopped garlic cloves -- minced (3 to 4) pinto beans - (15 oz ea) -- rinsed, drained tomato sauce - (8 oz ea) dark beer - (12 oz) beef broth - (14 1/2 oz) tomato paste - (6 oz) chopped green chiles - (4 1/2 oz) chili powder Worcestershire sauce ground cumin ground red pepper -- (1 to 2) paprika hot sauce Pickled jalape�o pepper slices -- for garnish

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired. This recipe yields 13 cups. Comments: For testing purposes only, we used Sierra Nevada Pale Ale.

Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "13 cups" - - - - - - - - - - - - - - - - - - Per serving: 2534 Calories (kcal); 192g Total Fat; (69% calories from fat); 166g Protein; 27g Carbohydrate; 681mg Cholesterol; 1062mg Sodium Food Exchanges: 1/2 Grain(Starch); 23 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 24 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garden Sangr�a Recipe By Serving Size Categories Amount :n/a : 0 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method

Measure

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

-----------gallon cups cup bunch bottle quart

-------------------------------dry white wine brandy orange liqueur oranges -- sliced fresh mint leaves club soda - (1 liter) -- chilled = (ginger ale may be substituted ) strawberries -- whole lemons -- thinly sliced limes -- thinly sliced === GARNISHES === Fresh mint sprigs Strawberries Red seedless grapes Orange and lime wedges

Combine first 5 ingredients in a large container; cover and chill 8 hours. Add club soda and next 3 ingredients just before serving; serve sangr�a over ice, if desired. Garnish, if desired. This recipe yields 1 1/2 gallons. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 gallons" - - - - - - - - - - - - - - - - - - Per serving: 4991 Calories (kcal); 3g Total Fat; (2% calories from fat); 13g Protein; 236g Carbohydrate; 0mg Cholesterol; 205mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Broccoli Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 1/2 1/2 2 :n/a : 4 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------fresh broccoli dark sesame oil vegetable oil dried crushed red pepper garlic cloves -- minced

1/4 1 1 1

cup tablespoon tablespoon tablespoon

reduced-sodium soy sauce sugar lemon juice water

Remove and discard broccoli leaves and tough ends of stalks; cut broccoli into spears. Arrange broccoli in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Remove from heat; keep warm. Heat sesame and vegetable oils in a small saucepan until hot but not smoking; remove from heat. Add crushed red pepper, and let stand 10 minutes. Add garlic and next 4 ingredients, stirring to dissolve sugar. Toss broccoli spears gently with oil mixture just before serving. Serve hot or cold. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 103 Calories (kcal); 4g Total Fat; (30% calories from fat); 6g Protein; 14g Carbohydrate; 0mg Cholesterol; 646mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Green Beans Recipe By Serving Size Categories Amount -------2 1 1 1/4 4 1/4 1/4 :n/a : 8 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------fresh green beans -- trimmed boiling water salt butter or margarine garlic cloves -- pressed lemon pepper chopped fresh parsley

Place first 3 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Drain.

Melt butter in Dutch oven; add garlic and lemon pepper, and saut� mixture over medium heat 1 to 2 minutes. Add green beans, and saut� 5 minutes. Sprinkle with parsley. This recipe yields 8 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 6g Total Fat; (93% calories from fat); trace Protein; 1g Carbohydrate; 16mg Cholesterol; 338mg 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 * Exported from MasterCook * Garlic Grits Recipe By Serving Size Categories Amount -------4 2 1 1/2 1 16 1/2 2 1/2 1 :Arlene Cox; Elizabethton, TN : 8 Preparation Time :0:00 : Rice/Grains

Side Dish

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

Ingredient -- Preparation Method -------------------------------water garlic cloves -- pressed salt ground red pepper uncooked quick-cooking grits pasteurized prepared cheese product -- cubed butter or margarine eggs milk cornflake crumbs

Bring first 4 ingredients to a boil in a Dutch oven; gradually stir in grits. Return to a boil; cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. ADD cheese product and butter, stirring until melted. Whisk together eggs and milk; stir into grits mixture. Pour into a lightly greased 13- by 9-inch baking dish. Sprinkle with crumbs. Bake at 350 degrees for 1 hour or until set. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6):

"05-21-2001

by

Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 241 Calories (kcal); 13g Total Fat; (49% calories from fat); 4g Protein; 26g Carbohydrate; 80mg Cholesterol; 526mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 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 * Garlic Pepper Jelly Recipe By Serving Size Categories Amount -------2 2 1 1/2 4 :Anne Stokes-Krusen; Nashville, TN : 0 Preparation Time :0:00 : Jams/Jellies Ingredient -- Preparation Method -------------------------------apple jelly - (16 oz) dried parsley flakes pressed garlic dried crushed red pepper white vinegar

Measure -----------jars tablespoons tablespoon teaspoon teaspoons

Melt apple jelly in a medium saucepan over low heat, stirring often. Stir in parsley and next 3 ingredients. Pour into jars or freezer containers. Cool. Cover and freeze up to 6 months. (Jelly will not freeze solid.) Serve over cream cheese or Brie, or use as a basting sauce for chicken or pork. This recipe yields 3 cups. Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook *

Garlic-And-Rosemary Shrimp Recipe By Serving Size Categories :n/a : 4 Preparation Time :0:00 : Appetizers Seafood

Main Dish Shellfish

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

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

Ingredient -- Preparation Method -------------------------------unpeeled medium fresh shrimp butter or margarine extra virgin olive oil garlic bulb dry white wine white wine vinegar lemon juice dried red chile peppers bay leaves salt chopped fresh rosemary dried oregano dried crushed red pepper === GARNISHES === Lemon slices Red chile peppers Fresh rosemary sprigs

Peel shrimp, leaving tails on; devein, if desired, and set aside. Melt butter with oil in a skillet over medium-high heat. Cut garlic bulb in half crosswise; separate and peel cloves. Add to butter mixture; saut� 2 minutes. Stir in wine and next 8 ingredients; cook, stirring constantly, 1 minute or until thoroughly heated. Add shrimp; cook 5 to 6 minutes or just until shrimp turn pink. Garnish, if desired. This recipe yields 4 servings. Comments: Use this recipe as either an appetizer or a main dish served over pasta. If serving over pasta, remove bay leaves. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 19g Total Fat; (88% calories from fat); 1g Protein; 5g Carbohydrate; 16mg Cholesterol; 595mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Georgian Eggplant With Walnuts Recipe By Serving Size Categories Amount -------1 1 1 3 1 1 1 1 :Irakli Beridze; Avondale Estates, GA : 8 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------eggplant - (to 2) -- cut 24 slices that are 1/4"-thk each salt onion -- chopped garlic cloves -- chopped olive oil diced walnuts curry powder ground cloves - (to 2) chopped fresh cilantro chopped fresh parsley salt freshly-ground black pepper water red wine vinegar Vegetable oil

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

3 1 1/2

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

Sprinkle eggplant slices evenly with 1 tablespoon salt; let stand 1 hour. Rinse and pat dry with paper towels. Saut� onion and garlic in hot olive oil in a saucepan over medium heat 5 minutes or until tender. Stir in walnuts, curry, and ground cloves; cook, stirring constantly, 1 minute. Remove walnut mixture from heat; stir in cilantro and next 5 ingredients. Set aside. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry eggplant, in batches, 3 to 5 minutes or until golden; drain on paper towels. Top each eggplant slice with walnut mixture, and fold in half. coat each half with walnut mixture. This recipe yields 8 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); 2g Total Fat; (60% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 837mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Lightly

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * German Chocolate Cheesecake Recipe By Serving Size Categories Amount -------1 2 3 3 3/4 1/4 2 3 1/3 1/3 1/4 1 1/2 1/2 1/2 :Catherine Rentz; Columbia, SC : 12 Preparation Time :0:00 : Cheesecake

Desserts

Measure -----------cup tablespoons tablespoons packages cup cup teaspoons large cup cup cup large teaspoon cup cup

Ingredient -- Preparation Method -------------------------------chocolate wafer crumbs sugar butter or margarine -- melted cream cheese - (8 oz ea) -- softened sugar cocoa vanilla extract eggs evaporated milk sugar butter or margarine egg -- lightly beaten vanilla extract chopped pecans flaked coconut

Stir together first 3 ingredients; press into bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes. Cool. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust. Bake at 350 degrees for 35 minutes. hours. Loosen cake from pan; cool. Chill 8

Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake. This recipe yields 12 servings. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 12g Total Fat; (51% calories from fat); 3g Protein; 23g Carbohydrate; 82mg Cholesterol; 95mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 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 0 0 0 * Exported from MasterCook * Ghosts On A Stick Recipe By Serving Size Categories Amount -------1/2 1/2 1 1/2 1 2 2 3/4 1 1/2 1 :Martha Wall; Birmingham, AL : 0 Preparation Time :0:00 : Cookies

Desserts

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

1

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened shortening powdered sugar egg vanilla extract all-purpose flour cream of tartar baking soda Wooden craft sticks container ready-to-spread vanilla frosting -- (16 oz) === TOPPINGS === Colored sugars Mini-morsels Candy sprinkles tube black or brown decorating frosting (4.25 oz)

Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well. Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick. Bake at 375 degrees for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely. Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. This recipe yields 2 dozen. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen"

- - - - - - - - - - - - - - - - - - Per serving: 3769 Calories (kcal); 202g Total Fat; (48% calories from fat); 42g Protein; 446g Carbohydrate; 435mg Cholesterol; 1632mg Sodium Food Exchanges: 17 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 39 1/2 Fat; 12 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger Pound Cake With Glazed Cranberry Ambrosia Recipe By Serving Size Categories Amount -------2/3 1 3 2 1/4 1 1 1/2 2 1/2 1 1 1 5 1/4 :n/a : 0 Preparation Time :0:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar eggs all-purpose flour baking powder salt milk minced fresh ginger vanilla extract === GLAZED CRANBERRY AMBROSIA === fresh or frozen cranberries -- thawed sugar minced fresh ginger grated orange rind oranges -- peeled, sectioned

Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add sugar, and beat 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in ginger and vanilla. Pour batter into a greased and floured 9- by 5-inch loafpan. Bake at 325 degrees for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in a pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Serve with Glazed Cranberry Ambrosia. For Glazed Cranberry Ambrosia: Combine first 3 ingredients in a small saucepan; cover and cook over medium heat 2 minutes. Uncover and cook, stirring constantly, 3 more minutes or until cranberry skins pop. Remove from heat, and stir in orange rind. Cool 15 minutes. Stir in orange sections, and chill 8 hours. (Makes 2 1/2 cups).

This recipe yields 1 (9-inch) loaf. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - Per serving: 3669 Calories (kcal); 143g Total Fat; (34% calories from fat); 57g Protein; 552g Carbohydrate; 909mg Cholesterol; 4103mg Sodium Food Exchanges: 14 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 26 1/2 Fat; 17 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger-Oatmeal Sorghum Cookies Recipe By Serving Size Categories Amount -------4 1 1 1/2 4 1 1/2 1 1/2 1 1/2 1 1 1 2 2 1 1/2 :Elaine S. Carter; Suffolk, VA : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------all-purpose flour baking soda salt quick-cooking oats sugar ground ginger raisins butter or margarine -- melted sorghum chopped walnuts hot water eggs -- lightly beaten water - (to 2) sugar

Combine first 7 ingredients in a large bowl; add butter and next 4 ingredients, stirring until blended. Shape dough into 36 (2 1/2-inch) balls. Place 2 inches apart on lightly greased baking sheets; flatten each to 1/4-inch thickness. Brush tops with 1 to 2 tablespoons water, and sprinkle with sugar. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. This recipe yields 3 dozen. Source:

"Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - Per serving: 8441 Calories (kcal); 296g Total Fat; (30% calories from fat); 176g Protein; 1332g Carbohydrate; 871mg Cholesterol; 9025mg Sodium Food Exchanges: 50 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 11 1/2 Fruit; 53 1/2 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ginger-Soy Strip Steaks Recipe By Serving Size Categories Amount -------1/2 2 1 3 1 4 :n/a : 4 Preparation Time :0:00 : Beef Main Dish

Grilling

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

Ingredient -- Preparation Method -------------------------------soy sauce lemon juice minced fresh ginger garlic cloves -- minced pepper beef top loin strip steaks, 1" thick

Stir together first 5 ingredients in a shallow dish. Add strip steaks, turning to coat. Cover and chill 30 minutes on each side. Remove strip steaks from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 4 minutes on each side or to desired degree of doneness. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 2058mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook * Glazed Fall Vegetables Recipe By Serving Size Categories Amount -------2 1 1/2 1 1/2 1/4 1/4 1/4 1/2 1 1 :Karen C. Greenlee; Lawrenceville, GA : 6 Preparation Time :0:00 : Side Dish Vegetables Ingredient -- Preparation Method -------------------------------sweet potatoes russet potato baby carrots acorn squash -- peeled, and cut into cubes brown sugar - (firmly packed) butter or margarine -- melted sorghum water salt ground cinnamon vanilla extract

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

Cut potatoes in half lengthwise; cut into 1/2-inch-thick slices. Place potato slices, carrots, and squash in a lightly greased 13- by 9-inch baking dish. Stir together sugar and next 6 ingredients. Drizzle over potato mixture, tossing to coat. Bake, covered, at 425 degrees for 30 minutes. Uncover and gently stir vegetables. Bake 15 or 20 more minutes or until vegetables are tender. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 8g Total Fat; (36% calories from fat); 3g Protein; 30g Carbohydrate; 21mg Cholesterol; 278mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Glazed Roasted Chicken Recipe By Serving Size :William Cottrell; New Orleans, LA : 4 Preparation Time :0:00

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

: Chicken Poultry Measure -----------cup tablespoons tablespoons whole teaspoon

Main Dish Ingredient -- Preparation Method -------------------------------teriyaki sauce frozen orange juice concentrate -- thawed, undiluted dark sesame oil garlic cloves -- minced chicken - (3 lbs) freshly-ground black pepper Mixed salad greens Green onion strips

Stir together first 4 ingredients. Sprinkle chicken evenly with freshly ground pepper. Place in a large heavy-duty zip-top plastic bag, and pour half of teriyaki mixture over chicken. Set remaining teriyaki mixture aside. Seal bag, and chill 8 hours, turning chicken, if desired. Remove chicken from marinade, discarding marinade. Place chicken, breast-side up, on an aluminum foil-lined 13- by 9-inch pan. Bake at 450 degrees for 40 to 50 minutes or until a meat thermometer inserted into thigh registers 180 degrees, shielding with foil after 30 minutes. Brush with reserved teriyaki mixture. Garnish, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 5g Total Fat; (58% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 690mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gloria's Curried Fruit Recipe By Serving Size Categories Amount -------1 1 :Mary Lynn and Lee Tucker : 10 Preparation Time :0:00 : Fruit Ingredient -- Preparation Method -------------------------------peach halves - (15 1/4 oz) -- well drained dark sweet cherries - (17 oz) -- well drained

Measure -----------can can

1 1 1 2 2 3 2/3

can can can cup teaspoons tablespoons tablespoons

pineapple chunks - (20 oz) -- well drained pear halves - (15 1/4 oz) -- well drained mandarin oranges - (15 oz) -- well drained brown sugar - (firmly packed) curry powder lemon juice butter or margarine -- cut up

Combine fruit in a lightly greased 11- by 7-inch baking dish. Stir together brown sugar and curry powder; sprinkle over fruit. with lemon juice, and dot with butter. Bake, covered, at 300 degrees for 1 hour. This recipe yields 10 to 12 servings. Per serving: Calories 148; Fat 3.5g; Cholesterol 9mg; Sodium 45mg. Drizzle

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 4g Total Fat; (92% calories from fat); trace Protein; 1g Carbohydrate; 9mg Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Mary Lynn and Lee Tucker are the owners of The Manor at Taylor's Store Bed and Breakfast Country Inn near Smith Mountain Lake, VA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gourmet Green Bean Gratin Recipe By Serving Size Categories Amount -------2 1 1/2 1 1 2 2 1/2 1/8 :n/a : 6 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------frozen green bean mushroom casserole -- (9 1/2 oz ea) shredded Parmesan cheese - (6 oz) frozen baby brussels sprouts in butter sauce - (10 oz), thawed, quartered quartered artichoke hearts - (14 oz) -- drained mayonnaise lemon juice ground red pepper - (to 1/4) sliced almonds

Measure -----------packages cups package can cup tablespoons teaspoon tablespoons

Thaw green bean casserole in microwave at MEDIUM (50% power) 4 to 5 minutes. Stir onions in package into green beans.

Combine 3/4 cup shredded Parmesan cheese, brussels sprouts, and next 4 ingredients. Spread in bottom of a lightly greased 11- by 7-inch baking dish. Sprinkle with 1/2 cup cheese, and spread green bean casserole on top. Sprinkle with remaining 1/4 cup cheese and sliced almonds. Bake at 350 degrees for 20 to 25 minutes. This recipe yields 6 to 8 servings. Comments: The addition of artichoke hearts and brussels sprouts adds a little flair to an old-favorite casserole. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 17g Total Fat; (95% calories from fat); 1g Protein; 1g Carbohydrate; 6mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grand Oranges Recipe By Serving Size Categories Amount -------1/2 1 1/4 16 :n/a : 6 Preparation Time :0:00 : Desserts

Fruit

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

Ingredient -- Preparation Method -------------------------------sugar orange marmalade - (12 oz) orange liqueur navel oranges -- peeled, sectioned Orange rind strips -- for garnish

Cook sugar and orange marmalade in a small saucepan over medium heat until sugar dissolves; allow mixture to cool slightly. Stir together sugar mixture, orange liqueur, and orange sections. and chill 8 hours. Garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Cover

- - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 63g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe from the 1993 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Grape Tomatoes With Capers Recipe By Serving Size Categories Amount -------3 3 2 1/2 1/2 2 6 3 :Patsy Bell Hobson; Liberty, MO : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------drained small capers balsamic vinegar olive oil salt freshly-ground black pepper grape tomatoes fresh basil leaves -- shredded shredded Parmesan cheese Bibb lettuce leaves -- (optional)

Measure -----------tablespoons tablespoons tablespoons teaspoon teaspoon pints large tablespoons

Stir together first 5 ingredients. Drizzle over tomatoes, tossing to coat. Let stand at least 15 minutes or up to 1 hour. Sprinkle with basil and cheese. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 5g Total Fat; (88% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 220mg 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 0 * Exported from MasterCook * Grapefruit Freeze Serve over lettuce, if desired.

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

:n/a : 0 Preparation Time :0:00 : Desserts

Ices/Sorbets

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

Ingredient -- Preparation Method -------------------------------sugar water mint leaves -- chopped Ruby Red grapefruit juice - (64 oz) Fresh mint sprig -- for garnish

Bring sugar and 1 cup water to a boil in a saucepan. Add mint; cover and let stand 5 minutes. Pour through a fine wire-mesh strainer into an 8-cup container; discard mint. Add grapefruit juice. Divide mixture into 2 (1-quart) freezer containers; cover and freeze at least 4 hours. Let stand 30 minutes before serving. Scrape with a spatula, or process, in batches, in a food processor. Garnish, if desired This recipe yields 8 cups. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - Per serving: 1181 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; 303g Carbohydrate; 0mg Cholesterol; 24mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 20 Other Carbohydrates NOTES : Recipe from the 1993 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Greek Bloody Mary Recipe By Serving Size Categories Amount -------1 1 2 1 1/2 1/2 3/4 :n/a : 0 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------vegetable juice cocktail - (48 oz) grated lemon rind lemons -- peeled, sectioned Greek seasoning hot sauce vodka or citrus-flavored vodka

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

Process half of all ingredients in blender until blended. remaining ingredients. Serve over ice, if desired. This recipe yields 7 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "7 cups"

Repeat with

- - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Greek Isles Pizza Recipe By Serving Size Categories Amount -------1/2 1 1 2 3 1/4 2 1 1/2 2 :n/a : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------eggplant salt pizza crust - (12" dia) olive oil -- divided plum tomatoes -- sliced kalamata olives -- pitted, halved = (or 1/2 cup pitted ripe olives, halved) garlic cloves -- minced chopped fresh parsley = (or 1 tspn dried parsley flakes) dried oregano pizza blend shredded cheese - (8 oz) Fresh oregano sprigs -- for garnish Sprinkle with salt, and press

Measure -----------medium teaspoon tablespoons pound tablespoon teaspoon cups

Peel eggplant, and cut into 1-inch cubes. gently between paper towels; set aside.

Brush pizza crust with 1 tablespoon olive oil. Arrange tomato slices over crust. Sprinkle with eggplant, olive halves, and next 4 ingredients. Drizzle with remaining 1 tablespoon olive oil. Bake at 400 degrees for 20 minutes. This recipe yields 4 to 6 servings. Garnish, if desired.

Comments: You may substitute 1 medium-size green bell pepper, cut into rings, for eggplant, and omit salt. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 15g Total Fat; (77% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 992mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Beans In Tomato Sauce Recipe By Serving Size Categories Amount -------1 1 1 2 1 1 1/2 1/2 1 1 :n/a : 4 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------pound small large tablespoons can tablespoon teaspoon teaspoon tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------fresh green beans -- trimmed, see * Note sweet onion -- chopped garlic clove -- minced olive oil tomato sauce - (8 oz) sugar salt - (3/4) freshly-ground black pepper red wine vinegar chopped fresh parsley

* Note: One pound frozen whole green beans may be substituted for fresh green beans. Cook according to package directions; drain well. Cook green beans in boiling water to cover 5 to 10 minutes or to desired degree of doneness; drain and set aside. Saut� degrees onion and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender. Add tomato sauce and sugar; cook, stirring often, 5 minutes. Add green beans, salt, pepper, and vinegar; cook 5 minutes. Sprinkle with parsley, and serve immediately. This recipe yields 4 servings. Source: "Southern Living Magazine, April 2001"

S(Formatted for MC6): "05-16-2001 by Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 84 Calories (kcal); 7g Total Fat; (70% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Chile-Pimiento Cheese Recipe By Serving Size Categories Amount -------2 1 1 1 1 1 1/4 2 :n/a : 0 Preparation Time :0:00 : Appetizers

Cheese

Measure -----------blocks block cup can jar medium small teaspoons

Ingredient -- Preparation Method -------------------------------extra sharp Cheddar cheese - (8 oz ea) -- shredded Monterey Jack cheese with peppers - (8 oz) -- shredded mayonnaise chopped green chiles - (4.5 oz) diced pimiento - (4 oz) -- drained poblano chile pepper -- seeded, minced sweet onion -- minced Worcestershire sauce

Stir together all ingredients in a large bowl. This recipe yields about 6 cups. Comments: Spread 1/2 cup cheese mixture on 6 to 8 whole grain bread slices; top with bread slices. Trim crusts, and cut sandwiches lengthwise into thirds. Reserve remaining cheese for other uses. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups" - - - - - - - - - - - - - - - - - - Per serving: 1595 Calories (kcal); 187g Total Fat; (98% calories from fat); 3g Protein; 4g Carbohydrate; 77mg Cholesterol; 1349mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Grilled Asparagus Salad With Orange Vinaigrette Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1/3 1/2 1/3 2 3/4 1/2 1 1/2 6 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------fresh asparagus grated orange rind fresh orange juice olive oil balsamic vinegar Dijon mustard salt freshly-ground black pepper mixed gourmet salad greens bacon slices -- (optional), cooked and crumbled Orange rind strips -- for garnish

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

Snap off tough ends of asparagus; place in a shallow dish. Whisk together grated rind and next 6 ingredients. Pour one-third of vinaigrette over asparagus; cover and chill 1 hour. Drain. Set aside remaining vinaigrette. Grill asparagus, covered with grill lid, over medium-high heat (350 to 400 degrees) 8 to 10 minutes or until crisp-tender; cool. Combine greens, remaining vinaigrette, and, if desired, bacon; place evenly on 6 salad plates. Arrange asparagus over salad. Garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 21g Total Fat; (79% calories from fat); 5g Protein; 8g Carbohydrate; 5mg Cholesterol; 391mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1999 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Grilled Chicken And Vegetables Recipe By Serving Size Categories :Robin Ball; Saluda, SC : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish Vegetables

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

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

large bottle bottle cup cup

Ingredient -- Preparation Method -------------------------------zucchini yellow squash red bell peppers sweet onions light Italian dressing - (8 oz) sweet-and-sour dressing - (8 oz) dry white wine or chicken broth soy sauce skinned boned chicken breast halves

Cut zucchini and yellow squash into 1/4-inch-thick slices; cut bell peppers into 2-inch pieces, and cut onions into small wedges. Combine Italian dressing and next 3 ingredients; reserve 1/2 cup mixture to use later in the week. Chill. Place chicken in a shallow dish or zip-top plastic bag; add 1 3/4 cups dressing mixture, turning to coat. Cover or seal; chill 4 to 8 hours. Place vegetables in a bowl; add remaining 1/2 cup dressing mixture, tossing to coat. Cover and chill 2 hours. Drain vegetables, reserving marinade in bowl. Arrange vegetables in a grill basket. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 15 minutes or until tender. Return half of vegetables to bowl, and toss with reserved marinade; keep warm. Cover and chill remaining vegetables. Drain chicken; discard marinade. Grill chicken, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 minutes on each side or until done. Serve 4 pieces with warm vegetables. Cover and chill remaining chicken. This recipe yields 4 servings. Source: "Southern Living Magazine, August 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); trace Total Fat; (5% calories from fat); 4g Protein; 16g Carbohydrate; 0mg Cholesterol; 1036mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Chicken Salad Sandwiches Recipe By Serving Size Categories Amount -------4 2 1/4 1/4 8 4 * Note: :Angela Williams; Montgomery, AL : 4 Preparation Time :0:00 : Chicken Sandwiches

Poultry

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

Ingredient -- Preparation Method -------------------------------skinned boned chicken breast halves Vegetable cooking spray Creole seasoning -- see * Note mayonnaise sour cream Lettuce leaves tomato slices sourdough rolls -- split

Blackened seasoning may be substituted for Creole seasoning.

Coat chicken with cooking spray; sprinkle with Creole seasoning. GRILL chicken, covered with grill lid, over medium-high heat (350 to 400 degrees) 7 minutes on each side or until done. Cool slightly; coarsely chop. Stir together mayonnaise and sour cream; stir in chicken. chill, if desired. Cover and Top evenly

Place lettuce and 2 tomato slices on bottom half of each roll. with chicken mixture; cover with tops of rolls. This recipe yields 4 servings. Source: "Southern Living Magazine, July 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 15g Total Fat; (87% calories from fat); 1g Protein; 3g Carbohydrate; 11mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Chicken Sandwich

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

:n/a : 4 Preparation Time :0:00 : Chicken Sandwiches

Poultry

Measure -----------teaspoon cup slices medium cup teaspoon teaspoons

Ingredient -- Preparation Method -------------------------------avocado -- peeled lemon juice skinned and boned chicken breast halves Jalape�o-Lime Mayonnaise -- (see below) sandwich buns or kaiser rolls -- split provolone cheese lettuce leaves tomato -- sliced === JALAPE�O-LIME MAYONNAISE === mayonnaise jalape�o pepper -- minced grated lime rind fresh lime juice Set aside.

Mash avocado, and stir in lemon juice.

Brush chicken with 1/4 cup Jalape�o-Lime Mayonnaise. Grill chicken, covered with grill lid, over medium-high heat (350 to 400 degrees) 5 minutes on each side or until done. Spread 1 side of each bun evenly with remaining 1/4 cup Jalape�o-Lime Mayonnaise; spread bottom halves with avocado mixture. Place chicken over avocado, and top with cheese, lettuce, and tomato. Serve immediately. For Jalape�o-Lime Mayonnaise: (Makes about 1/2 cup) This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 882 Calories (kcal); 68g Total Fat; (68% calories from fat); 63g Protein; 9g Carbohydrate; 169mg Cholesterol; 1397mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Chicken-And-Pesto Clubs Recipe By Serving Size :Marcus Marshall; Alpharetta, GA : 4 Preparation Time :0:00 Stir together all ingredients; chill.

Categories Amount -------4 1/2 1/2 12 1 1 4 8 2 1 1 3

: Chicken Sandwiches Measure -----------teaspoon teaspoon large package jar

Poultry

cups cup cup cup cup

1/2 1/2

Ingredient -- Preparation Method -------------------------------skinned boned chicken breast halves salt freshly-ground black pepper Homemade Pesto -- (see below) = (or use 3/4 cup prepared pesto) whole wheat bread slices -- lightly toasted goat cheese - (3 oz) -- crumbled roasted red bell peppers - (5.2 oz) -- drained, and thinly sliced plum tomatoes -- sliced bacon slices -- cooked, cut in half mixed salad greens === HOMEMADE PESTO === fresh basil leaves - (firmly packed) shredded Parmesan cheese pine nuts -- toasted olive oil garlic cloves

Sprinkle chicken evenly with salt and pepper. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes on each side or until chicken is done. Let stand 10 minutes; cut into 1/4-inch-thick slices. For Homemade Pesto: Process all ingredients in a blender or food processor until smooth, stopping occasionally to scrape down sides. (Makes 3/4 cup) Spread Homemade Pesto evenly on 1 side of each bread slice. Layer 4 bread slices, pesto-side up, with chicken, goat cheese, and roasted bell pepper slices. Top with 4 bread slices, pesto-side up; layer with tomato, bacon, and greens. Top with remaining 4 bread slices, pesto-side down. Cut into quarters, and secure with wooden picks. This recipe yields 4 servings. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 719 Calories (kcal); 51g Total Fat; (61% calories from fat); 25g Protein; 46g Carbohydrate; 25mg Cholesterol; 1264mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Grilled Ham-And-Potato Pizzas Recipe By Serving Size Categories Amount -------1 1 8 2 1/4 1 1/2 1 :n/a : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------new potatoes pesto sauce - (3.5 oz) -- divided thinly sliced ham grated Gruy� or Swiss cheese - (8 oz) chopped green onions salt freshly-ground black pepper === PIZZA CRUSTS === frozen bread dough - (32 oz) -- thawed

Measure -----------pound jar ounces cups cup teaspoon teaspoon package

Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat; cover, reduce heat, and simmer 20 minutes or until tender. Drain and cool slightly. Cut potatoes into thin slices, and toss with 1/4 cup pesto. For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down. Spread each pizza crust with 1 tablespoon pesto. Top each pizza crust evenly with potatoes, sliced ham, and remaining ingredients. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) about 3 minutes or until slightly crisp. This recipe yields 4 pizzas. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 541mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Lamb Chops With Charred Corn-Blue Cheese Grits

Recipe By Serving Size Categories Amount -------1 1/2 8 4 2 16 2 2 2

:Chef Kent Rathbun, Abacus; Dallas, TX : 8 Preparation Time :0:00 : Lamb Main Dish Ingredient -- Preparation Method -------------------------------fresh cilantro - (loosely packed) canola oil garlic cloves shallots jalape�o peppers -- seeded loin lamb chops/ 2" thick -- see * Note kosher salt cracked pepper Charred Corn-Blue Cheese Grits -- (see recipe) === CHIPOTLE OIL === chipotle peppers in adobo sauce olive oil kosher salt === CILANTRO OIL === fresh cilantro leaves - (loosely packed) olive oil fresh lime juice kosher salt

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

tablespoons tablespoons tablespoons cup teaspoon cup cup tablespoon teaspoon

1/2 1/2 1/2 1/2

1

1/2

* Note: Eight (1-inch-thick) center cut pork chops may be substituted for lamb chops. Grill 5 to 6 minutes on each side. Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Place lamb chops in a large shallow dish or heavy-duty zip-top plastic bags. Pour oil mixture evenly over chops. Cover or seal, and chill 2 hours, turning occasionally. Soak hickory chips in water 30 minutes. Remove chops from marinade, discarding marinade. with salt and pepper. Sprinkle chops evenly

Prepare a hot fire by piling charcoal and hickory chips in grill. Place food rack on grill. Arrange chops on rack, and grill, covered with grill lid, over high heat (400 to 500 degrees) 6 to 8 minutes on each side or to desired degree of doneness. Serve over Charred Corn-Blue Cheese Grits, and drizzle with Chipotle Oil and Cilantro Oil. For Chipotle Oil: Process all ingredients in a blender or food processor until smooth. (Makes 1/2 cup) For Cilantro Oil: Process all ingredients in a blender or food processor until smooth. (Makes 1/2 cup) This recipe yields 8 servings. Source:

"Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 373 Calories (kcal); 41g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1647mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled London Broil Recipe By Serving Size Categories Amount -------1/4 1/4 1/4 2 1/4 2 1/4 :n/a : 6 Preparation Time :0:00 : Beef Main Dish

Grilling

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

Ingredient -- Preparation Method -------------------------------red wine vinegar soy sauce vegetable oil garlic cloves -- sliced freshly-ground black pepper top round steak salt -- (optional) Serrano chile pepper halves -- for garnish

Combine first 5 ingredients in a large shallow dish or zip-top plastic bag; add steak turning to coat. Cover or seal, and refrigerate steak mixture 12 hours, turning occasionally. Remove steak from marinade, reserving marinade. rolling boil, and boil at least 1 minute. Bring marinade to a full

Grill steak, covered with grill lid, over medium-hot coals (350 to 400 degrees) 8 to 10 minutes on each side or to desired degree of doneness, basting occasionally with marinade. Let stand 5 minutes; sprinkle with salt, and garnish, if desired. steak into thin slices. This recipe yields 6 to 8 servings. Comments: You may substitute London broil or flank steak for top round. Tip: flank steak cooks faster. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Cut

- - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 23g Total Fat; (60% calories from fat); 33g Protein; 2g Carbohydrate; 71mg Cholesterol; 849mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Pepper Pizzas Recipe By Serving Size Categories Amount -------1 1 1 1 2 1 2 1 :n/a : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------green bell pepper yellow bell pepper red bell pepper tomato sauce garlic cloves -- minced salt shredded mozzarella cheese - (8 oz) === PIZZA CRUSTS === frozen bread dough - (32 oz) -- thawed

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

cup teaspoon cups package

Cut peppers in half; remove seeds. Grill, covered with grill lid, over medium heat (300 to 350 degrees) 4 to 5 minutes, turning occasionally, or until charred and blistered. Cool to touch; peel and cut into thin strips. For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down. Combine tomato sauce, garlic, and salt; spread evenly over pizza crusts. Sprinkle with cheese, and top with pepper strips. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) about 2 minutes or until slightly crisp. This recipe yields 4 pizzas. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 45 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 906mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Ribeyes 'n' Caramelized Onions Recipe By Serving Size Categories Amount -------1/2 1 1/4 1 1/2 1 2 1 1 1/4 :n/a : 2 Preparation Time :0:00 : Beef Main Dish

Grilling

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

Ingredient -- Preparation Method -------------------------------teriyaki marinade and sauce -- plus teriyaki marinade and sauce -- divided ground red pepper vegetable oil -- divided chopped fresh parsley -- (optional) beef ribeye steaks, 1" thick onion water sugar

Stir together 1/2 cup teriyaki sauce, red pepper, 1 tablespoon oil, and if desired, parsley in a 13- by 9-inch baking dish; add steaks, turning to coat. Cover and chill 30 minutes on each side. Cut onion into 1/4-inch-thick slices, and separate into rings. microwave-safe dish; cover and microwave at HIGH 6 minutes. Place in a

Stir together remaining 1 tablespoon teriyaki sauce, 1 teaspoon water, and sugar. Saut� onion in remaining 1/2 tablespoon oil in a large skillet over medium-high heat 2 to 3 minutes or until golden brown. Remove from heat; stir in teriyaki sauce mixture. Keep warm. Grill steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) 6 minutes on each side or to desired degree of doneness. Serve with caramelized onions. This recipe yields 2 servings. Comments: Invite friends over, and throw steaks on the grill. with mashed potatoes and green beans. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Serve them

- - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 10g Total Fat; (79% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Rosemary Swordfish Recipe By Serving Size Categories Amount -------2 2 3 4 2 2 1/2 :n/a : 4 Preparation Time :0:00 : Fish (Ocean) Seafood

Main Dish

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

Ingredient -- Preparation Method -------------------------------finely-chopped fresh or dried rosemary grated lemon rind garlic cloves -- pressed swordfish steaks, 1"thick olive oil lemon juice freshly-ground black pepper === GARNISHES === Lemon wedges Fresh rosemary sprigs

Combine first 3 ingredients. Place swordfish in an 11- by 7-inch baking dish; press rosemary mixture evenly on top of each steak. Combine olive oil, lemon juice, and pepper; pour over swordfish. Cover and chill 1 hour. Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350 to 400 degrees). Remove swordfish steaks from marinade, discarding marinade, and place on food rack. Grill swordfish steaks, covered with grill lid, about 6 minutes on each side or until done. Garnish, if desired. This recipe yields 4 servings. Comments: Tuna is a good substitute for swordfish because of its firm texture. It will not flake with a fork, but check for doneness after 4 minutes. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 66 Calories (kcal); 7g Total Fat; (89% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Salmon With Avocado-Mango Salsa Recipe By Serving Size Categories :n/a : 8 Preparation Time :0:00 : Fish (Ocean) Main Dish

Grilling Seafood

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

Measure -----------cup teaspoons teaspoon small cup jar medium tablespoons cup tablespoons

1/3

Ingredient -- Preparation Method -------------------------------salmon steaks - (6 oz ea) olive oil salt freshly-ground black pepper === AVOCADO-MANGO SALSA === avocados -- peeled, diced lime juice refrigerated mango - (26 oz) -- drained, diced purple onion -- diced honey jalape�o pepper - (to 2) -- seeded, minced chopped fresh cilantro grated fresh ginger

Brush salmon with oil, and sprinkle with salt and pepper. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 5 minutes on each side or until done. Serve with Avocado-Mango Salsa. For Avocado-Mango Salsa: Stir together all ingredients. desired. (Makes about 5 cups) This recipe yields 8 servings. Comments: For Grilled Chicken With Avocado-Mango Salsa, substitute 8 boneless, skinless chicken breasts for fish. Grill according to directions 10 minutes on each side or until chicken is done. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 246 Calories (kcal); 22g Total Fat; (75% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 544mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat; Chill, if

1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Sausage-Spinach Pizzas Recipe By Serving Size Categories Amount -------1 1/2 2 1 1/2 1 :n/a : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------frozen chopped spinach - (10 oz) -- thawed ground hot pork sausage shredded Monterey Jack cheese - (8 oz) salt freshly-ground black pepper === PIZZA CRUSTS === frozen bread dough - (32 oz) -- thawed

Measure -----------package pound cups teaspoon teaspoon package

Drain spinach well, pressing between layers of paper towels. Brown sausage in a large skillet, stirring until it crumbles; drain well. For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down. Combne spinach, sausage, and remaining ingredients; spoon evenly over pizza crusts. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) about 2 minutes or until slightly crisp. This recipe yields 4 pizzas. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Grilled Shrimp Pizzas Recipe By Serving Size Categories Amount -------1 1 1/2 2 2 1 1 1 1/2 1/2 1 :n/a : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------unpeeled large fresh shrimp diced green bell pepper diced onion garlic cloves -- minced Creole seasoning vegetable oil tomato sauce shredded mozzarella cheese - (6 oz) shredded Parmesan cheese - (2 oz) === PIZZA CRUSTS === frozen bread dough - (32 oz) -- thawed

Measure -----------pound cup cup teaspoons tablespoon cup cups cup package

Peel fresh shrimp, and devein, if desired. Saut� shrimp, green bell pepper, onion, garlic, and Creole seasoning in hot oil in a large skillet 3 minutes or until shrimp turn pink; remove from heat. Remove shrimp, leaving mixture in skillet. and return to mixture. Cut shrimp in half lengthwise,

For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down. Spread pizza crusts evenly with tomato sauce, and top evenly with shrimp mixture; sprinkle with mozzarella and Parmesan cheeses. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) about 2 minutes or until slightly crisp. This recipe yields 4 pizzas. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 73 Calories (kcal); 4g Total Fat; (41% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 480mg Sodium Food Exchanges: 0 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 0 0

* Exported from MasterCook * Grilled Strip Steaks With Horseradish Guacamole Recipe By Serving Size Categories Amount -------6 1 1/2 1 :n/a : 6 Preparation Time :0:00 : Beef Main Dish

Grilling

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

Ingredient -- Preparation Method -------------------------------New York strip steaks - (8 oz ea) steak sauce coarsely-ground black pepper Horseradish Guacamole -- (see recipe)

Place steak in a large heavy-duty zip-top plastic bag; add steak sauce and pepper. Seal bag; chill 30 minutes, turning once. Remove steak from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 7 minutes on each side or to desired degree of doneness. Serve with Horseradish Guacamole. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 871mg 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 * Grilled Sweet-And-Sour Scallops Recipe By Serving Size Categories Amount -------1/4 1 1 1/2 1/4 1/4 :Linda Marco; Chapel Hill, NC : 6 Preparation Time :0:00 : Seafood

Shellfish

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

Ingredient -- Preparation Method -------------------------------rice wine grated fresh ginger sea scallops -- drained brown sugar - (firmly packed) ketchup

1/4 2 2 1 1 2

cup tablespoons tablespoons teaspoon teaspoon teaspoon

1/4

chicken broth rice vinegar soy sauce cornstarch sesame oil garlic cloves -- minced ground red pepper - (to 1/2) -- (optional) Hot cooked rice Fresh parsley -- chopped Green onion strips -- for garnish

Stir together rice wine and grated fresh ginger. Place scallops in a shallow dish or heavy-duty zip-top plastic bag. Add wine mixture; cover or seal, and chill 30 minutes, turning once. Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain.

Bring 1/4 cup brown sugar, ketchup, chicken broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, and, if desired, red pepper to a boil in a saucepan over medium heat, stirring constantly. Boil 1 minute; remove from heat, and set aside. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers. Grill, covered with grill lid, over medium heat (300 to 350 degrees) 2 to 3 minutes on each side. Brush scallops with brown sugar sauce, and serve immediately with remaining sauce. Serve scallops over hot cooked rice with chopped fresh parsley. Garnish, if desired. This recipe yields 6 servings. Per serving: Calories 162 (9.9% from fat); Fat 1.7g (sat 0.2g, mono 0.4g, poly 0.7g); Protein 19.5g; Carb 16g; Fiber 0.2g; Chol 37mg; Iron 0.7mg; Sodium 477mg; Calc 41mg. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 2g Total Fat; (12% calories from fat); 20g Protein; 7g Carbohydrate; 37mg Cholesterol; 676mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Tomato Pizzas Recipe By Serving Size :n/a : 4 Preparation Time :0:00

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

: Pizza Measure -----------cup cup teaspoon teaspoon package Ingredient -- Preparation Method -------------------------------red tomatoes -- cut 1/4" slices yellow tomatoes -- cut 1/4" slices crumbled feta cheese chopped fresh basil garlic cloves -- minced salt freshly-ground black pepper === PIZZA CRUSTS === frozen bread dough - (32 oz) -- thawed

Arrange tomatoes in a single layer in a lightly greased grill basket; grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 2 minutes. Combine feta cheese and next 4 ingredients. For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down. Arrange tomato slices evenly over pizza crusts; sprinkle evenly with cheese mixture. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) about 3 minutes or until slightly crisp. This recipe yields 4 pizzas. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 8g Total Fat; (57% calories from fat); 7g Protein; 7g Carbohydrate; 33mg Cholesterol; 988mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham Butter Recipe By Serving Size Categories Amount -------:n/a : 0 Preparation Time :0:00 : Butters Dips/Spreads

Condiments

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

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

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

cup package cup tablespoons cup tablespoon teaspoon

butter or margarine - (1 stick) -- softened cream cheese - (3 oz) -- softened mayonnaise Dijon mustard finely-diced cooked ham minced green onions seasoned salt

Beat butter and cream cheese at medium speed with an electric mixer until smooth. Stir in mayonnaise and next 4 ingredients. Cover and chill up to 5 days, if desired; remove from refrigerator, and let stand at room temperature 30 minutes. Serve with hot biscuits or crackers. This recipe yields 1 1/2 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 421 Calories (kcal); 48g Total Fat; (95% calories from fat); 2g Protein; 3g Carbohydrate; 19mg Cholesterol; 1373mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Ham-And-Cheese Bundles Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1/8 1 :n/a : 4 Preparation Time :0:00 : Sandwiches Ingredient -- Preparation Method -------------------------------finely chopped cooked ham shredded Swiss cheese - (2 oz) spicy brown mustard garlic powder refrigerated crescent rolls - (8 oz)

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

Combine first 4 ingredients. Unroll dough, and separate into 4 rectangles; press perforations to seal. Spoon ham mixture evenly in center of each rectangle. Bring corners to the center over filling; twist top to close, pinching dough together to seal. Place on a lightly greased baking sheet. minutes or until golden brown. Bake at 350 degrees for 15 to 18

This recipe yields 4 servings. Comments: For Ham-and-Cheese Appetizers, cut dough into 16 squares. Spoon about 1 tablespoon ham mixture onto each square, and proceed with directions. (Makes 16 appetizers) Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Ham-And-Spinach Rolls Recipe By Serving Size Categories Amount -------2 2 1/2 10 2 1 1 1 1 :n/a : 5 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------frozen spinach souffl� - (12 oz ea) herb-seasoned stuffing mix chopped pecans -- toasted deli ham slices, 1/8" thick butter or margarine onion -- diced diced celery six-inch flour tortillas - (11.6 oz) Welsh Rarebit Cheddar cheese sauce -- (10 oz)

Measure -----------packages cups cup tablespoons medium cup package package

Thaw spinach souffl� in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together spinach souffl�, stuffing mix, and toasted pecans. Set mixture aside. Brown ham slices in a large nonstick skillet over medium heat about 30 seconds on each side. (This removes excess water.) Set aside. Melt butter in skillet over medium heat. Add diced onion and celery, and saut� 4 minutes. Stir into spinach mixture. Place 1 ham slice on each tortilla. Spoon spinach mixture evenly on a short side of each ham slice; roll up, jellyroll fashion. Place, seam-side down, in a lightly greased 13- by 9-inch baking dish. Bake at 350 degrees for 30 minutes.

Microwave Welsh Rarebit at HIGH 5 to 6 minutes. This recipe yields 5 servings.

Serve with rolls.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 13g Total Fat; (81% calories from fat); 1g Protein; 5g Carbohydrate; 12mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ham-Swiss-And-Asparagus Sandwiches Recipe By Serving Size Categories Amount -------3/4 3 1 4 3 8 4 3 :n/a : 4 Preparation Time :0:00 : Sandwiches Ingredient -- Preparation Method -------------------------------fresh asparagus light butter or margarine -- softened garlic clove -- minced French bread loaves - (6" ea) -- split light mayonnaise baked glazed ham Swiss cheese slices -- see * Note Green leaf lettuce plum tomatoes -- sliced

Measure -----------pound tablespoons small tablespoons slices

* Note: Six ounces thinly sliced Brie with rind removed may be substituted for Swiss cheese slices. Snap off tough ends of asparagus. Cook in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and chill. Stir together butter and garlic. Spread butter mixture evenly over bottom halves of bread. Spread mayonnaise evenly over top halves of bread. Layer bottom halves evenly with ham slices, asparagus, and cheese; place on a baking sheet. Broil 2 inches from heat 1 minute or just until cheese melts. with lettuce, tomato, and top half of bread. This recipe yields 4 servings. Source: Top evenly

"Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 163 Calories (kcal); 10g Total Fat; (54% calories from fat); 10g Protein; 9g Carbohydrate; 30mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hamburger-Rice Skillet Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/2 1 1 1/2 2 3 1 1 1 1 :Connie Dardenne; Humphrey, AR : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------ground chuck onion -- chopped green bell pepper -- chopped mild diced tomato and green chiles -- (10 oz) water uncooked long-grain rice mild taco seasoning mix - (1.25 oz) salt chopped lettuce green onions -- chopped tomato -- chopped avocado -- sliced sliced black olives - (2 1/4 oz) -- drained Mexican cheese blend - (4 oz) Tortilla chips Salsa

Measure -----------pound small small can cups cup envelope teaspoon cups

can cup

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato and green chiles and next 4 ingredients. Cook, covered, over medium heat 15 minutes, stirring occasionally. Uncover and cook 15 more minutes; remove from heat. Sprinkle lettuce and next 5 ingredients over hamburger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa. This recipe yields 6 servings. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 21g Total Fat; (67% calories from fat); 15g Protein; 7g Carbohydrate; 57mg Cholesterol; 241mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hash Brown-Cheese Bake Recipe By Serving Size Categories Amount -------1 1 1 1 1/2 1 :n/a : 6 Preparation Time :0:00 : Side Dish Ingredient -- Preparation Method -------------------------------refrigerated shredded hash-brown potatoes -- (20 oz) cream of celery soup - (10 3/4 oz) -- undiluted container sour cream - (8 oz) diced pimiento - (2 oz) -- drained shredded Parmesan cheese - (2 oz) shredded sharp Cheddar cheese - (4 oz) -- divided

Measure -----------package can jar cup cup

Combine first 5 ingredients and 1/2 cup shredded Cheddar cheese, and spoon into a lightly greased 13- by 9-inch baking dish. Bake at 350 degrees for 40 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese, and bake 5 more minutes. This recipe yields 6 to 8 servings. Comments: For Hash Brown-Ham-Cheese Bake, add 2 cups chopped cooked ham.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - 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 Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Hat Cookies

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

:Cheryl Farrow; Montgomery, AL : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter -- softened sugar egg almond extract all-purpose flour baking soda salt === DECORATOR FROSTING === butter -- softened powdered sugar whipping cream - (to 3) vanilla extract

Beat butter and sugar until creamy. Add egg and extract, beating well. Combine flour, soda, and salt; add to butter mixture, beating well. Divide dough in half; cover and chill 1 hour. Roll half of dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 2 1/2-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake at 375 degrees for 6 to 8 minutes; let cookies stand on baking sheets 5 minutes. Cool completely on wire racks. Roll remaining dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 1 1/4-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake at 375 degrees for 4 to 6 minutes; let stand on baking sheets 5 minutes. Cool completely on wire racks. Assemble cookies by placing 1 small cookie in center of 1 large cookie. Decorate with Decorator Frosting to resemble hats; let dry. For decorator Frosting: Beat butter until creamy. Add powdered sugar alternately with whipping cream until blended. Stir in vanilla extract. (Makes about 1 cup) This recipe yields 3 dozen. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - Per serving: 4460 Calories (kcal); 169g Total Fat; (33% calories from fat); 39g

Protein; 708g Carbohydrate; 622mg Cholesterol; 3401mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 32 1/2 Fat; 31 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hearty Country Cheese-And-Bacon Omelet Recipe By Serving Size Categories Amount -------6 1 2 6 1/4 1/2 1/4 1 1/2 1 1 :n/a : 6 Preparation Time :0:00 : Egg Dishes

Omelets

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

Ingredient -- Preparation Method -------------------------------bacon slices shiitake or white mushroom slices fresh spinach eggs milk salt freshly-ground black pepper refrigerated hash browns with peppers and onions shredded 4-cheese blend - (8 oz) -- divided plum tomato -- chopped

Cook bacon in a nonstick skillet until crisp; remove bacon, and crumble. Reserve 2 tablespoons drippings in skillet. Saut� mushrooms in reserved drippings until tender. and cook 3 minutes. Remove mixture from skillet. Add fresh spinach,

Whisk together eggs and next 3 ingredients until frothy; stir in hash browns and 1 1/2 cups cheese. Pour into skillet, and cook over medium heat. As egg mixture starts to cook, gently lift the edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Top with spinach mixture and tomato; cover and cook 3 more minutes or until omelet is set. Fold over in half; place on a serving plate. Sprinkle with remaining 1/2 cup cheese and bacon. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 8g Total Fat; (64% calories from fat); 8g Protein; 2g Carbohydrate; 194mg Cholesterol; 348mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heavenly Chicken Lasagna Recipe By Serving Size Categories :Judie Fielstra; Comstock Park, MI : 8 Preparation Time :0:00 : Chicken Main Dish Pasta Poultry Ingredient -- Preparation Method -------------------------------butter or margarine onion reduced-fat cream of chicken soup -- (10 1/2 oz), container refrigerated reduced-fat Alfredo sauce -- (10 oz) diced pimiento - (7 oz) -- undrained sliced mushrooms - (6 oz) -- drained dry white wine dried basil frozen chopped spinach - (10 oz) -- thawed cottage cheese ricotta cheese grated Parmesan cheese egg -- lightly beaten lasagna noodles -- cooked chopped cooked chicken shredded sharp Cheddar cheese - (12 oz) -- divided

Amount Measure -------- -----------1 tablespoon 1/2 large 1 can undiluted 1 1 1 1 1 1 jar jar cup teaspoon package cup cup cup large cups cups

1/3 1/2

1/2 1 9 2 1/2 3

Melt butter in a skillet over medium-high heat. Add onion, and saut� 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. together spinach, cottage cheese, and next 3 ingredients. Stir

Place 3 lasagna noodles in a lightly greased 13- by 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead. Bake at 350 degrees for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. This recipe yields 8 to 10 servings. Comments: For testing purposes only, we used Contadina Light Alfredo Sauce, found in the dairy section of the supermarket.

Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 487 Calories (kcal); 10g Total Fat; (18% calories from fat); 22g Protein; 74g Carbohydrate; 49mg Cholesterol; 263mg Sodium Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heavenly Hot Fudge Sauce Recipe By Serving Size Categories Amount -------4 1/2 3 1 1/2 :Amanda McNeal; El Paso, TX : 0 Preparation Time :0:00 : Desserts

Sauces

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

Ingredient -- Preparation Method -------------------------------unsweetened chocolate squares - (1 oz ea) butter sugar evaporated milk - (12 oz) salt

Melt chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar; stir constantly over medium heat 5 minutes or until smooth. Stir in salt. Serve warm or spoon sauce into hot sterilized jars, and seal. refrigerator up to 1 month. This recipe yields about 4 cups. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 3135 Calories (kcal); 92g Total Fat; (25% calories from fat); 1g Protein; 599g Carbohydrate; 248mg Cholesterol; 2009mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 40 Other Carbohydrates Store in

Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Herbed Avocado-Cheese Spread Recipe By Serving Size Categories Amount -------3 3 3 1/2 1/2 1/4 1/2 :n/a : 0 Preparation Time :0:00 : Appetizers

Dips/Spreads

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

2

Ingredient -- Preparation Method -------------------------------avocados -- peeled, seeded lemon juice garlic cloves fresh parsley leaves - (loosely packed) fresh 1"-long chive strips - (loosely packed) fresh basil leaves - (loosely packed) salt cream cheese - (8 oz ea) -- softened, cubed

Process first 7 ingredients in a food processor 1 minute or until avocado is smooth, stopping to scrape down sides. Add cream cheese, and process 1 minute or until well blended. Cover and chill until firm. Serve spread with assorted crackers or toasted baguette slices. This recipe yields about 3 cups. Comments: Freeze spread up to 10 days, if desired.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 996 Calories (kcal); 92g Total Fat; (76% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 1128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 18 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed-Onion Turkey Burgers Recipe By Serving Size :n/a : 8 Preparation Time :0:00

Categories Amount -------2 1/3 1 1 1 2 1/2 8

: Poultry Turkey Measure -----------pounds cup envelope tablespoon teaspoon teaspoons teaspoon

Sandwiches Ingredient -- Preparation Method -------------------------------ground turkey mayonnaise dry onion soup mix - (1 oz) minced fresh or dried thyme minced fresh rosemary = (or 1/2 tspn dried rosemary) freshly-ground black pepper hamburger buns === TOPPINGS === Honey mustard Mayonnaise Lettuce Sliced tomato

Combine first 6 ingredients. Shape into 8 patties. Grill over medium-high heat (350 to 400 degrees) 5 minutes on each side or to desired degree of doneness. Serve on buns with desired toppings. This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 19g Total Fat; (49% calories from fat); 24g Protein; 22g Carbohydrate; 93mg Cholesterol; 400mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Home-Style Baked Beans Recipe By Serving Size Categories Amount -------2 1 :n/a : 6 Preparation Time :0:00 : Beans

Main Dish

Measure -----------cans

Ingredient -- Preparation Method -------------------------------baked beans with tangy sauce, bacon, and brown sugar - (28 oz ea) sweet onion -- quartered

1 2 4 1/2

cup cup tablespoons

ketchup prepared mustard - (to 3/4) light brown sugar bacon slices

Stir together first 5 ingredients; pour into a lightly greased 11- by 7-inch baking dish. Top with bacon. Bake at 400 degrees for 45 minutes. Broil 5 inches from heat (with electric oven door partially open) 1 minute. This recipe yields 6 to 8 servings. Comments: For testing purposes only, we used Bush's Original Baked Beans.

Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-29-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 2g Total Fat; (22% calories from fat); 2g Protein; 15g Carbohydrate; 4mg Cholesterol; 543mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Butter Rolls Recipe By Serving Size Categories Amount -------2 1 2 1 6 1 1/2 8 1/2 :Joyce Metevia; Baton Rouge, LA : 48 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------active dry yeast - (1/4 oz) sugar -- divided warm water -- (100 to 110 degrees) butter or margarine -- melted eggs -- lightly beaten salt all-purpose flour - (to 9 1/2)

Measure -----------envelopes cup cups cup large teaspoons cups

Stir together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4-cup glass measuring cup; let stand 5 minutes. Stir together yeast mixture, remaining sugar, and butter in a large bowl; stir in egg and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface, and roll into a 12-inch circle. Cut each circle into 12

wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls may be frozen at this point.) Cover and let rise in a warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk. Bake at 400 degrees for 10 minutes or until golden. This recipe yields 4 dozen. Comments: If unbaked rolls are frozen, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk. Bake as directed. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 58 Calories (kcal); 4g Total Fat; (66% calories from fat); 1g Protein; 4g Carbohydrate; 34mg Cholesterol; 113mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Homemade Croutons Recipe By Serving Size Categories Amount -------3 1 1/2 1/2 6 :n/a : 0 Preparation Time :0:00 : Accompaniment

Condiments

Measure -----------tablespoons teaspoon teaspoon slices

Ingredient -- Preparation Method -------------------------------olive oil - (to 4) garlic clove -- minced salt freshly-ground black pepper French bread, 1" thick -- cubed

Combine all ingredients in a large zip-top plastic bag; seal and shake well. Spread cubes on a 15- by 10-inch jellyroll pan; bake at 425 degrees for 10 minutes, stirring after 5 minutes. This recipe yields 4 cups. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups"

- - - - - - - - - - - - - - - - - - Per serving: 4 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1066mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Homemade Herbed Sausage Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/4 1/4 1/8 1/2 1 :Mary Lynn and Lee Tucker : 6 Preparation Time :0:00 : Pork

Sausage

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

Ingredient -- Preparation Method -------------------------------lean ground pork garlic clove -- pressed rubbed sage freshly-ground black pepper onion powder ground mace ground allspice salt ground cloves Shape

Stir together all ingredients in a large bowl until blended. mixture into 12 (4-inch) patties.

Cook patties in a large skillet coated with vegetable cooking spray over medium-high heat 2 minutes on each side or until done. This recipe yields 6 servings. Per serving: Calories 96; Fat 4.6g; Cholesterol 36mg; Sodium 234mg.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 2 Calories (kcal); trace Total Fat; (18% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Mary Lynn and Lee Tucker are the owners of The Manor at Taylor's Store Bed and Breakfast Country Inn near Smith Mountain Lake, VA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Honey Graham Bread Recipe By Serving Size Categories Amount -------2 1/2 2 3 1 1/2 1/2 2 1/4 2 1/2 :Agnes L. Stone; Ocala, FL : 0 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------active dry yeast - (1/4 oz ea) warm water -- (100 to 110 degrees) sugar whole-wheat flour milk honey salt butter or margarine -- softened bread flour - (to 3)

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

Combine yeast, 1/2 cup warm water, and sugar in a 2-cup glass measuring cup; let stand 5 minutes. Beat yeast mixture, 1 1/2 cups whole wheat flour, and next 4 ingredients at medium speed with an electric mixer until blended. Stir in remaining 1 1/2 cups wheat flour. Add bread flour, 1 cup at a time, beating after each addition. Let stand 15 minutes. Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Shape each portion into a loaf; place loaves into 2 greased 9- by 5-inch loafpans. Cover and let rise in a warm place, free from drafts, 30 to 45 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes; cover loosely with aluminum foil, and bake 15 more minutes or until loaves sound hollow when tapped. Remove from pans, and cool on wire racks. This recipe yields 2 (9-inch) loaves. Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 2399 Calories (kcal); 65g Total Fat; (23% calories from fat); 62g Protein; 426g Carbohydrate; 174mg Cholesterol; 4939mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 10 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey-Applesauce Salad Dressing Recipe By Serving Size Categories Amount -------1/2 1/2 3 1 1/2 1/2 1/4 1/4 1/2 1 :Millie Givens; Savannah, GA : 0 Preparation Time :0:00 : Condiments

Salads/Dressings

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

Ingredient -- Preparation Method -------------------------------applesauce honey fresh lemon juice white vinegar paprika salt dry mustard grated lemon rind vegetable oil poppy seeds

Process first 8 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; add oil in a slow, steady stream. Stir in poppy seeds. Serve over fresh fruit or spinach with apple and pear slices. This recipe yields about 2 cups. Comments: dressing. Fragrant orange blossom honey is perfect for this fruit salad

Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1642 Calories (kcal); 113g Total Fat; (59% calories from fat); 3g Protein; 173g Carbohydrate; 0mg Cholesterol; 1079mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 22 1/2 Fat; 9 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey-Garlic Pork Tenderloin

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

:n/a : 2 Preparation Time :0:00 : Main Dish

Pork

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

Ingredient -- Preparation Method -------------------------------lemon juice honey soy sauce dry sherry or chicken broth garlic cloves -- pressed pork tenderloin

Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1/2 cup mixture, and set aside. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour. Remove pork, discarding marinade. Grill, covered with grill lid, over medium heat (300 degrees to 350 degrees) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees, basting with reserved 1/2 cup mixture. This recipe yields 2 servings. proceed as directed. To serve 4, double all ingredients, and

Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 428 Calories (kcal); 6g Total Fat; (11% calories from fat); 38g Protein; 60g Carbohydrate; 111mg Cholesterol; 1375mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Honey-Glazed Grilled Chicken Recipe By Serving Size Categories Amount -------1/2 2 2 2 :Debbie Collard Estes; Vine Grove, KY : 6 Preparation Time :0:00 : Chicken Main Dish Poultry Ingredient -- Preparation Method -------------------------------honey soy sauce dry white wine lemon juice

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

2 2 1 1/4 1/4 6 * Note:

tablespoon teaspoon teaspoon

green onions -- minced garlic cloves -- minced minced fresh ginger salt freshly-ground black pepper skinned boned chicken breast halves -- see * Note Green onion tops -- for garnish

Six boneless pork chops may be substituted. Cover

Stir together first 9 ingredients in a shallow dish; add chicken. and chill 8 hours.

Remove chicken from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 6 minutes on each side or until done. Garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 434mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey-Mustard Brie Recipe By Serving Size Categories Amount -------1 1/4 1/2 3 :n/a : 6 Preparation Time :0:00 : Appetizers

Cheese

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

Ingredient -- Preparation Method -------------------------------mini round Brie - (15 oz) honey mustard sliced almonds or chopped pecans -- toasted bacon slices - (to 4) -- cooked, crumbled

Trim top rind from Brie, cutting to within 1/2 inch from edges. Place Brie on a baking sheet; spread evenly with mustard, and sprinkle with toasted almonds and bacon. Bake at 325 degrees for 15 to 20 minutes or until Brie is thoroughly heated. Serve immediately with toasted baguette slices or assorted crackers.

This recipe yields 6 to 8 servings. Comments: To speed up the process, place Brie on a microwave-safe plate; add toppings, and microwave at HIGH 1 minute. Let stand 5 minutes. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); 1g Total Fat; (55% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Honey-Pecan Tart Recipe By Serving Size Categories Amount -------1 1/4 1 1/4 1/4 1/2 2 1/2 1 2 1/2 :Caroline Harris; Athens, GA : 0 Preparation Time :0:00 : Desserts

Tarts

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

Ingredient -- Preparation Method -------------------------------sugar water whipping cream unsalted butter -- cut small pieces honey salt pecan halves -- coarsely chopped refrigerated piecrusts - (15 oz) sugar -- divided bittersweet chocolate - (4-oz pkg) -- chopped

Bring 1 cup sugar and 1/4 cup water to a boil in a medium-size heavy saucepan, stirring until sugar dissolves. Cover and boil over medium-high heat, without stirring, 8 minutes or until golden, swirling pan occasionally. Remove from heat, and gradually stir in whipping cream (mixture will bubble with addition of cream). Add butter, honey, and salt, stirring until smooth. Stir in pecans, and simmer over medium heat, stirring occasionally, 5 minutes. Remove from heat, and cool completely. Unfold 1 piecrust on a lightly floured surface, and roll into an 11-inch circle. Fit into a 9-inch removable bottom tart pan. Trim edges. Freeze crust 30 minutes. Spread pecan mixture into crust. Unfold remaining piecrust, and roll into

a 10-inch circle. Place over mixture, pressing into bottom crust to seal; trim edges. Sprinkle with 1 teaspoon sugar. Freeze 30 minutes. Bake at 400 degrees for 30 minutes. Cool on a wire rack.

Place chocolate in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over tart. Sprinkle with remaining 1 teaspoon sugar. This recipe yields 1 (9-inch) tart. Comments: Try the mellow taste of sourwood honey to complement the richness of this favorite. Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 tart" - - - - - - - - - - - - - - - - - - Per serving: 4088 Calories (kcal); 316g Total Fat; (66% calories from fat); 26g Protein; 334g Carbohydrate; 450mg Cholesterol; 1171mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 62 Fat; 18 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Horseradish Guacamole Recipe By Serving Size Categories Amount -------4 1/4 1/2 3 1 1 1 :n/a : 0 Preparation Time :0:00 : Accompaniment

Dips/Spreads

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

Ingredient -- Preparation Method -------------------------------avocados -- peeled, seeded lemon juice sour cream or light sour cream prepared horseradish garlic clove -- pressed minced fresh dill Worcestershire sauce Stir in lemon juice and remaining

Mash avocado in a small bowl. ingredients. This recipe yields 2 1/2 cups. Source:

"Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1340 Calories (kcal); 123g Total Fat; (75% calories from fat); 17g Protein; 72g Carbohydrate; 0mg Cholesterol; 272mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 24 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Chicken-And-Wild Rice Salad Recipe By Serving Size Categories Amount -------3 1 2/3 1 1 1/2 1/2 1 1/2 2 1 1/2 1/2 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------frozen creamed chicken - (6 1/2 oz) long-grain and wild rice mix - (6 oz) boiling water coarsely chopped pecans -- toasted red bell pepper -- diced sliced green onions minced fresh parsley soy sauce rice wine vinegar dark sesame oil freshly-ground black pepper Mixed lettuces

Measure -----------packages package cup cup cup cup tablespoons tablespoons tablespoons teaspoon

Thaw creamed chicken in microwave at MEDIUM (50% power) 5 to 6 minutes. Combine wild rice mix and 2/3 cup boiling water in a 13- by 9-inch baking dish. Stir in creamed chicken. Bake, covered, at 375 degrees for 30 minutes or until liquid is absorbed. Uncover and stir mixture; cool. Spread pecans evenly on baking sheet, and bake at 350 degrees for 10 to 12 minutes or until lightly toasted. Stir together rice mixture, pecans, and next 3 ingredients in a large bowl. Whisk together soy sauce and next 3 ingredients. Pour over rice mixture, tossing gently. Serve on lettuce-lined plates. This recipe yields 6 servings.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 43 Calories (kcal); 3g Total Fat; (68% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 262mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Chili Supper Recipe By Serving Size Categories Amount -------2 4 1 2 1 3 2 1 1 2 :n/a : 8 Preparation Time :0:00 : Chili

Main Dish

Measure -----------pounds cans can cans large tablespoons tablespoons teaspoon tablespoon teaspoons

Ingredient -- Preparation Method -------------------------------ground chuck tomato sauce - (15 oz ea) hot chili beans - (30 oz) -- undrained diced tomatoes with green peppers and onions - (14 1/2 oz ea) onion -- diced chili powder - (to 4) dried oregano minced garlic paprika ground red pepper - (to 3) Hot cooked spaghetti -- (optional) === TOPPINGS === Shredded Cheddar cheese Oyster crackers

Cook ground beef in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink; rinse and drain. Return to Dutch oven. Add tomato sauce and next 8 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 2 hours. Serve over pasta, if desired, with toppings. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, November 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 311 Calories (kcal); 24g Total Fat; (69% calories from fat); 21g Protein; 3g Carbohydrate; 85mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Cross Buns Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 1/2 1/2 3 1 1/2 5 1 1/2 1 1 1 1/2 1/2 :Melanie Smith; Brentwood, TN : 48 Preparation Time :0:00 : Breads/Rolls

Desserts

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

Ingredient -- Preparation Method -------------------------------active dry yeast - (1/4 oz ea) warm water -- (100 to 110 degrees) warm milk -- (100 to 110 degrees) butter -- softened sugar salt eggs vanilla extract all-purpose flour ground cinnamon raisins === SUGAR GLAZE === powdered sugar milk vanilla extract

Combine yeast and 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Add warm milk and next 5 ingredients. Beat at medium speed with an electric mixer until blended. Combine flour and cinnamon, and gradually add to yeast mixture, beating at medium speed for 2 minutes. Stir in raisins. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk. Punch dough down; cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Turn dough out onto a well-floured surface, and roll to 1/2-inch thickness. Cut with a 2-inch round cutter. Place on a lightly greased 15- by 10-inch jellyroll pan. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Bake, uncovered, at 350 degrees for 20 to 25 minutes or until lightly browned. Let rolls cool 10 minutes. Pipe Sugar Glaze over rolls in an "X" shape. For Sugar Glaze: cup) Whisk together all ingredients until smooth. (Makes 1/2

This recipe yields 4 dozen. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 99 Calories (kcal); 3g Total Fat; (22% calories from fat); 2g Protein; 17g Carbohydrate; 18mg Cholesterol; 49mg 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 0 0 0 0 * Exported from MasterCook * Hot Relish Recipe By Serving Size Categories Amount -------6 6 3 1 2 3 1/3 2 2 1 :Nora Henshaw; Okemah, OK : 0 Preparation Time :0:00 : Canning

Pickles/Relishes

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

Ingredient -- Preparation Method -------------------------------red tomatoes green tomatoes onions red bell pepper sugar white vinegar (5% acidity) black peppercorns -- cracked jalape�o peppers - (to 3) -- finely chopped salt freshly-ground black pepper Pulse in a food processor 2 to 3 times

Chop first 4 ingredients coarsely. or until chopped; drain.

Combine tomato mixture, sugar, and remaining ingredients in a saucepan; bring to a boil over medium-low heat, stirring constantly. Reduce heat, and simmer, stirring often, 45 minutes. Pack mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes. This recipe yields 10 (12-ounce) jars. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "10 (12-ounce) jars" - - - - - - - - - - - - - - - - - - Per serving: 2206 Calories (kcal); 6g Total Fat; (2% calories from fat); 28g Protein; 552g Carbohydrate; 0mg Cholesterol; 12988mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 17 Vegetable; 0 Fruit; 1/2 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Spiced Cider Recipe By Serving Size Categories Amount -------2 1/2 4 12 2 1/4 :Valerie Stutsman; Norfolk, VA : 9 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------apple cider molasses lemon slices -- cut in half whole cloves cinnamon sticks - (2" long) lemon juice === GARNISHES === Cinnamon sticks Lemon wedges Whole cloves

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

cup

Bring cider and next 4 ingredients to a boil in a large saucepan over medium-high heat, stirring occasionally; reduce heat, and simmer 15 minutes. Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon juice. Garnish, if desired. This recipe yields 9 cups. Per cup: Calories 163; Fat 0.5g; Cholesterol 0mg; Sodium 16mg.

Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 183 Calories (kcal); 2g Total Fat; (9% calories from fat); 1g Protein; 45g Carbohydrate; 0mg Cholesterol; 35mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Tomato Grits Recipe By Serving Size Categories Amount -------2 2 1/2 1 2 2 1 :n/a : 6 Preparation Time :0:00 : Rice/Grains

Side Dish

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

Ingredient -- Preparation Method -------------------------------bacon slices -- chopped chicken broth - (14 1/2 oz) salt quick-cooking grits tomatoes -- peeled, chopped canned chopped green chiles shredded Cheddar cheese - (4 oz) === GARNISHES === Chopped tomato Cooked and crumbled bacon Shredded Cheddar cheese

Cook bacon in a heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil. Stir in grits, tomato, and chiles; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes. Stir in cheese; cover and let stand 5 minutes or until cheese melts. Garnish, if desired. This recipe yields 6 servings. Comments: To decrease fat and calories, drain bacon on paper towels, discarding drippings; substitute reduced-fat sharp Cheddar cheese for regular. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g

Protein; 23g Carbohydrate; 2mg Cholesterol; 215mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1995 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot-And-Spicy Cranberry-Pear Chutney Recipe By Serving Size Categories Amount -------1 1/2 1 1/3 1 1 2 1 1 1 :Janet Eilders; Sikeston, MO : 0 Preparation Time :0:00 : Accompaniment

Pickles/Relishes

Measure -----------cups package cup cup tablespoon jars jar jar tablespoon

Ingredient -- Preparation Method -------------------------------fresh cranberries sweetened dried cranberries - (6 oz) sugar fresh orange juice grated fresh ginger pear preserves - (10 1/2 oz ea) hot jalape�o jelly - (10 1/2 oz) hot mango chutney - (9 oz) grated orange rind

Bring first 5 ingredients to a boil in a large saucepan, stirring constantly. Reduce heat, and simmer, stirring constantly, 5 minutes or until cranberry skins pop. Stir in pear preserves and remaining ingredients; simmer mixture, stirring constantly, for 5 minutes. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month. This recipe yields about 8 cups. Comments: For testing purposes only, we used Craisins for sweetened dried cranberries. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - Per serving: 445 Calories (kcal); 1g Total Fat; (1% calories from fat); 2g Protein; 112g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Hot-Water Cornbread Recipe By Serving Size Categories Amount -------2 1/4 1 1/4 1 1/4 1 1 :n/a : 12 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------white cornmeal baking powder salt sugar half-and-half vegetable oil boiling water - (to 2) -- see * Note Vegetable oil Softened butter

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

* Note: The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid. Combine first 4 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain on paper towels. Serve with softened butter. Country Ham Hot-Water Cornbread: After adding boiling water, stir in 1 to 2 cups finely chopped cooked country ham. Bacon-Cheddar Hot-Water Cornbread: After adding boiling water, stir in 8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar cheese, and 4 minced green onions. Southwestern Hot-Water Cornbread: After adding boiling water, stir in 1 jalape�o pepper, seeded and minced; 1 cup shredded Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro. Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15- by 10-inch jellyroll pan, spreading to edges. Drop batter as directed onto pan Bake at 475 degrees for 12 to 15 minutes. Turn and bake 5 more minutes or until golden brown. This recipe yields 1 dozen. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 96 Calories (kcal); 2g Total Fat; (14% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 233mg Sodium Food Exchanges: 1 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 * Hummingbird Cake Recipe By Serving Size Categories Amount -------3 2 1 1/2 1 3 3/4 1 1/2 1 1 3/4 1 1/2 1/2 1 1 1 :n/a : 0 Preparation Time :0:00 : Cakes

Desserts

Measure -----------cups cups teaspoon teaspoon teaspoon large cup teaspoons can cups cups cup package package teaspoon

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar baking soda salt ground cinnamon eggs vegetable oil vanilla extract crushed pineapple - (8 oz) -- undrained mashed ripe bananas chopped pecans -- divided === CREAM CHEESE FROSTING === butter or margarine -- softened cream cheese - (8 oz) -- softened powdered sugar - (16 oz) vanilla extract

Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks. Stir remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake. For Cream Cheese Frosting: Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla. (Makes enough for (3-layer) cake) This recipe yields 1 (3-layer) cake.

Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 6596 Calories (kcal); 393g Total Fat; (52% calories from fat); 70g Protein; 725g Carbohydrate; 809mg Cholesterol; 3441mg Sodium Food Exchanges: 21 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 76 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ice Cream-Toffee Dessert Recipe By Serving Size Categories Amount -------2 2 1/4 6 1/2 3 1 :Mrs. Bill Baker; Richardson, TX : 8 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------ladyfingers - (3 oz ea) instant coffee granules hot water toffee candy bars - (1.4 oz ea) -- divided vanilla ice cream -- see * Note, softened coffee liqueur -- (optional) container frozen whipped topping - (8 oz) -- thawed

Measure -----------packages tablespoons cup gallon tablespoons

* Note: One-half gallon coffee ice cream may be substituted for vanilla ice cream; omit coffee granules and water. Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers. Combine coffee and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely. Chop 5 candy bars into small pieces. ice cream. Spoon into prepared pan. 8 hours. Stir chopped candy and coffee into Cover with plastic wrap, and freeze

Stir liqueur into whipped topping, if desired. Dollop around edge of ice-cream mixture. Chop remaining candy bar, and sprinkle evenly over top. Let stand 30 minutes before serving. This recipe yields 8 servings. Comments: For testing purposes only, we used Skor candy bars.

Source: "Southern Living Magazine, July 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 289 Calories (kcal); 15g Total Fat; (45% calories from fat); 5g Protein; 34g Carbohydrate; 58mg Cholesterol; 107mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Inside Out Cheeseburgers Recipe By Serving Size Categories Amount -------2 1 1/2 3/4 1/4 6 6 1/2 6 :n/a : 6 Preparation Time :0:00 : Sandwiches Ingredient -- Preparation Method -------------------------------lean ground beef salt pepper Dijon mustard onion slices, 1/2" thick sharp Cheddar cheese - (1 oz ea) pickle relish sesame seed buns -- toasted === TOPPINGS === Mayonnaise Mustard Leaf lettuce Tomato slices Set

Measure -----------pounds teaspoons teaspoon cup slices cup large

Combine first 4 ingredients in a large bowl; shape into 12 patties. aside. Saut� onion in a large nonstick skillet coated with cooking spray 10 minutes or until tender.

Top 6 patties with onion, cheese, and relish; cover with remaining 6 patties, pressing edges to seal. Cook patties in batches in nonstick skillet over medium heat 8 minutes on each side or until beef is no longer pink. Serve in buns with desired toppings. This recipe yields 6 servings. Source: "Southern Living Magazine, August 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 32g Total Fat; (66% calories from fat); 27g Protein; 8g Carbohydrate; 114mg Cholesterol; 928mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Israeli Couscous Salad With Fennel And Goat Cheese Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 1/2 3 1/2 1/2 1 1/2 1 1 6 1 :Gilda Lester; Wilmington, NC : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------fennel bulb olive oil lemon juice sliced fresh basil chopped fresh parsley garlic cloves -- minced salt freshly-ground black pepper red bell pepper -- diced sliced ripe olives green onions -- chopped Israeli couscous -- cooked Bibb lettuce leaves goat cheese - (2 1/2 oz) -- crumbled Fennel fronds -- for garnish

Measure -----------medium cup cup cup cup teaspoon teaspoon cup bunch cup package

Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired. Whisk together olive oil and next 6 ingredients in a large bowl. Add fennel strips, bell pepper, olives, and green onions, tossing to coat. Add couscous, and toss lightly. Arrange lettuce on 6 plates. Top with couscous mixture. goat cheese, and garnish with fennel fronds, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 18g Total Fat; (83% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 202mg Sodium Sprinkle with

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Club Sandwich Recipe By Serving Size Categories Amount -------1/2 1/4 1/3 1/2 1/2 1/2 1/2 4 3 8 :Melody Eustis; Mandeville, LA : 4 Preparation Time :0:00 : Sandwiches Ingredient -- Preparation Method -------------------------------Italian bread loaf - (16-oz loaf) Italian dressing shredded Parmesan cheese mayonnaise mustard thinly-sliced Genoa salami thinly-sliced mortadella or bologna provolone cheese slices - (1 oz ea) Romaine lettuce leaves plum tomatoes -- sliced bacon slices -- cooked, cut in half Pimiento-stuffed green olives -- for garnish

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

Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese. Bake at 375 degrees for 5 to 6 minutes or until lightly toasted. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise-side up, with salami, mortadella, and provolone. Top with 4 bread slices, mayonnaise-side up; layer with lettuce, tomato, and bacon. Top with remaining 4 bread slices, mayonnaise-side down. Cut in half, and secure with wooden picks. Garnish, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 33g Total Fat; (85% calories from fat); 8g Protein; 4g Carbohydrate; 25mg Cholesterol; 851mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Cottage Cheese Recipe By Serving Size Categories Amount -------8 1/2 2 1/2 :n/a : 0 Preparation Time :0:00 : Cheese Ingredient -- Preparation Method -------------------------------milk whipping cream -- (optional) buttermilk salt

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

Heat milk and, if desired, whipping cream in a saucepan over medium heat to 190 degrees. (Do not boil.) Add buttermilk, stirring until large curds form. Line a colander with several layers of cheesecloth or a coffee filter; pour mixture into colander. Let stand 20 to 30 minutes to drain. Press cheese mixture slightly to remove remaining liquid. Invert cottage cheese onto a serving dish; sprinkle with salt. chill 8 hours. Serve with fresh fruit, if desired. This recipe yields 1 1/2 cups. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1808 Calories (kcal); 113g Total Fat; (56% calories from fat); 83g Protein; 118g Carbohydrate; 446mg Cholesterol; 2581mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Italian Meat Loaf Recipe By Serving Size Categories :n/a : 8 Preparation Time :0:00 : Main Dish Cover and

Meatloaf

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

Measure -----------pounds can cups cup cup tablespoon teaspoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------lean ground beef Italian-style tomato sauce - (15 oz) -- divided soft breadcrumbs egg substitute minced onion Worcestershire sauce salt freshly-ground black pepper chopped fresh parsley

Stir together ground beef, 1/2 cup tomato sauce, and next 6 ingredients. Shape into a 9-inch loaf, and place on a lightly greased rack in a broiler pan. Bake at 350 degrees for 1 hour. Stir together remaining tomato sauce and parsley; pour over meat loaf. Bake 5 more minutes. This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 20g Total Fat; (66% calories from fat); 17g Protein; 5g Carbohydrate; 64mg Cholesterol; 345mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Tomato Salad Recipe By Serving Size Categories Amount -------3 1 1 1 1 3 3 :n/a : 0 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------tomatoes -- chopped = (or 6 plum tomatoes) purple onion -- (optional), sliced thin minced fresh basil minced fresh oregano garlic clove -- minced salt freshly-ground black pepper olive oil red wine vinegar

Measure -----------large small tablespoon tablespoon

1/4 1/8

teaspoon teaspoon tablespoons tablespoons

1/4

cup

crumbled Gorgonzola cheese Croutons -- for garnish

Combine tomato and, if desired, onion in a large bowl. Combine basil and next 6 ingredients; add to tomato mixture, tossing to coat. Sprinkle with cheese. Chill 8 hours. Garnish, if desired. This recipe yields 4 1/2 cups. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 591 Calories (kcal); 50g Total Fat; (72% calories from fat); 11g Protein; 31g Carbohydrate; 25mg Cholesterol; 951mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jack-O'-Lantern Cheeseburger Pie Recipe By Serving Size Categories Amount -------1 1 2 3/4 1/2 1/4 1 1 1 3 2 1 :Martha Jordan Newberry; Palm Bay, FL : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------ground beef onion -- chopped garlic cloves -- pressed salt freshly-ground black pepper ketchup Worcestershire sauce refrigerated piecrusts - (15 oz) prepared mustard shredded Monterey Jack cheese - (12 oz) -- divided water egg Red liquid food coloring Yellow liquid food coloring

Measure -----------pound medium teaspoon teaspoon cup teaspoon package tablespoon cups tablespoons large

Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.

Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border. Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face. Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust. Bake at 425 degrees for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 21g Total Fat; (71% calories from fat); 14g Protein; 5g Carbohydrate; 95mg Cholesterol; 486mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jalape�o-Cheese Grits Recipe By Serving Size Categories Amount -------2 1 3/4 1/2 1 2 1 2 2 4 1/4 :LaJuan Coward; Jasper, TX : 8 Preparation Time :0:00 : Rice/Grains

Side Dish

Measure -----------cans cups cup medium large cups cups large teaspoon

Ingredient -- Preparation Method -------------------------------chicken broth - (14 1/2 oz ea) uncooked quick-cooking grits butter or margarine onion -- chopped red or green jalape�o peppers -- seeded, diced green bell pepper -- chopped shredded sharp Cheddar cheese - (8 oz) shredded Monterey Jack cheese - (8 oz) eggs -- lightly beaten salt Reduce heat,

Bring broth to a boil in a large saucepan; stir in grits.

and simmer, stirring occasionally, 5 minutes.

Cover.

Melt butter in a large skillet; add onion and peppers, and saut� 5 minutes or until tender. Stir in grits, Cheddar cheese, and next 3 ingredients. Pour into a lightly greased 13- by 9-inch baking dish. Bake at 350 degrees for 30 minutes or until set; serve grits immediately. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 270 Calories (kcal); 14g Total Fat; (47% calories from fat); 6g Protein; 30g Carbohydrate; 125mg Cholesterol; 212mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Jalape�o-Cranberry Sauce Recipe By Serving Size Categories Amount -------1 1/2 :n/a : 0 Preparation Time :0:00 : Accompaniment

Sauces

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

Ingredient -- Preparation Method -------------------------------whole-berry cranberry sauce - (16 oz) hot jalape�o pepper jelly

Cook ingredients in a small saucepan over medium heat, stirring often, until jelly melts. Serve warm with lamb, pork, or chicken. This recipe yields 2 cups. Source: "Southern Living Magazine, November 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - 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

Nutr. Assoc. : 0 0 * Exported from MasterCook * Jam Thumbprints Recipe By Serving Size Categories Amount -------2/3 1/2 2 1 1/2 1 1/2 3/4 1/3 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar eggs -- separated vanilla extract salt all-purpose flour finely chopped pecans strawberry preserves

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, vanilla, and salt, beating well. Gradually add flour, beating until blended. Shape dough into 3/4-inch balls. Beat egg whites with a fork. Dip balls into egg white; roll in pecans. Place 1 inch apart on lightly greased baking sheets. Gently press thumb into center of each cookie to make indentation. Bake at 350 degrees for 15 to 17 minutes. Cool on baking sheets 5 minutes. Remove cookies to wire racks to cool completely. Spoon about 1/2 teaspoon preserves into each indentation. This recipe yields 3 dozen. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2555 Calories (kcal); 133g Total Fat; (46% calories from fat); 32g Protein; 314g Carbohydrate; 705mg Cholesterol; 2473mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 25 1/2 Fat; 11 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Jambalaya Recipe By Serving Size Categories Amount -------4 2 2 4 1 1 1 1 2 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------tasso -- cubed skinned boned chicken breast halves -- cubed olive oil celery stalks -- chopped onion -- chopped green bell pepper -- chopped condensed chicken broth - (10 1/2 oz) diced tomatoes - (14 1/2 oz) -- undrained uncooked quick-cooking rice

Measure -----------ounces tablespoons medium can can cups

Saut� tasso and chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes or until chicken is done. Remove with a slotted spoon, and reserve drippings in skillet. Add celery, onion, and bell pepper to reserved drippings; saut� until tender. Add chicken broth and diced tomatoes; simmer 15 minutes. Add rice, tasso, and chicken. Remove from heat. minutes or until liquid is absorbed. This recipe yields 4 to 6 servings. Comments: If tasso isn't available, substitute smoked ham and 1 tablespoon Cajun seasoning. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 7g Total Fat; (70% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges: 0 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 0 * Exported from MasterCook * Kahlua Cake Recipe By Serving Size Categories :n/a : 0 Preparation Time :0:00 : Cakes Cover and let stand 5

Desserts

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

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

Ingredient -- Preparation Method -------------------------------chopped pecans or walnuts -- toasted chocolate cake mix - (18.25 oz) chocolate instant pudding mix - (3.9 oz) Kahlua -- divided water -- divided vegetable oil eggs sugar butter or margarine

Sprinkle toasted pecans in bottom of a greased and floured 12-cup Bundt pan. Combine cake mix and pudding mix in a large bowl. Add 1/2 cup Kahlua, 1/2 cup water, and oil; beat at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Pour into prepared pan. Bake at 325 degrees for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Boil remaining 1/4 cup water, sugar, and butter 2 minutes or until sugar dissolves; add remaining 1/4 cup Kahlua. Pour over warm cake. Let stand 30 minutes on a wire rack before removing from pan. This recipe yields 1 (10-inch) cake. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 3033 Calories (kcal); 165g Total Fat; (53% calories from fat); 23g Protein; 300g Carbohydrate; 996mg Cholesterol; 1184mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 31 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kahlua Fudge Brownies Recipe By Serving Size Categories Amount -------:n/a : 16 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method --------------------------------

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

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

cups large cup tablespoons cups teaspoon cup cup

sugar eggs butter or margarine -- melted Kahlua sifted cake flour baking powder cocoa finely-chopped walnuts

Combine first 4 ingredients, stirring until blended. Combine flour, baking powder, and cocoa; stir into sugar mixture. Fold in walnuts. Spoon into a lightly greased 9-inch square pan. Bake at 325 degrees for 30 minutes or until a wooden pick inserted in center comes out clean; cool on a wire rack, and cut into squares. This recipe yields 16 brownies. Comments: for eggs. To reduce fat and calories, substitute 1/2 cup egg substitute

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 4g Total Fat; (22% calories from fat); 2g Protein; 28g Carbohydrate; 31mg Cholesterol; 68mg 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 0 0 0 * Exported from MasterCook * Kentucky Bibb Salad With Fried Green Tomatoes Recipe By Serving Size Categories Amount -------1/4 1 1 1/4 1/4 3 2 1/2 3 :Anoosh Shariat; Shariat's, Louisville, KY : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------cornmeal dried mint ground cumin salt buttermilk tomatoes -- cut 1/4"-thk slices Vegetable or peanut oil Bibb lettuce heads -- rinsed, torn toasted walnuts === ROSE VINAIGRETTE === shallots -- finely chopped

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

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

teaspoon tablespoon cup teaspoons cup tablespoons

salt honey red wine vinegar rose water -- (optional) vegetable oil walnut oil -- see * Note === GARNISHES === Gourmet edible petite rose petals Chopped green/ red/ and yellow bell peppers Chopped purple onion

* Note: Three tablespoons vegetable oil may be substituted for walnut oil. Note: For extra-crispy fried tomatoes, dip in batter twice. Whisk together first 5 ingredients in a bowl until smooth; dip tomato slices evenly in batter. Pour oil to a depth of 2 inches into a large heavy skillet. Fry tomato slices, in batches, in hot oil over medium-high heat 4 minutes on each side or until slices are golden. Arrange lettuce evenly on 6 plates; top each with 2 tomato slices. Sprinkle evenly with walnuts; drizzle with Rose Vinaigrette. Garnish, if desired. For Rose Vinaigrette: Stir together first 4 ingredients and, if desired, rose water; whisk in oils. (Makes 3/4 cup) This recipe yields 6 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 19g Total Fat; (75% calories from fat); 2g Protein; 12g Carbohydrate; trace Cholesterol; 195mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates 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 * Kentucky Derby Tartlets Recipe By Serving Size Categories Amount -------:n/a : 36 Preparation Time :0:00 : Desserts

Tarts

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

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

36 1 1 1 1/3 3/4 1/4 cup cup cup tablespoon cup large

frozen mini phyllo shells semisweet chocolate mini-morsels finely chopped pecans -- toasted light brown sugar - (firmly-pcked) butter or margarine -- softened bourbon egg -- lightly beaten

Arrange shells on a lightly greased 15- by 10-inch jellyroll pan. Sprinkle chocolate mini-morsels into shells. Stir together pecans and next 4 ingredients. Spoon evenly into shells. Bake at 350 degrees for 20 minutes or until golden brown. airtight container up to 3 days, or freeze up to 1 month. This recipe yields 3 dozen. Comments: Bite-size Kentucky Derby Tartlets are filled to the brim with chocolate, pecans, and bourbon. For testing purposes only, we used Athens Foods Mini Fillo Dough Shells. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); trace Total Fat; (85% calories from fat); trace Protein; trace Carbohydrate; 6mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Chops With Mint A�oli Recipe By Serving Size Categories Amount -------6 2 1 1 16 1 1 1/4 :n/a : 6 : Lamb Preparation Time :0:00 Main Dish Ingredient -- Preparation Method -------------------------------garlic cloves -- minced dried summer savory salt freshly-ground black pepper lamb chops, 2" thick olive oil Fresh mint sprigs -- for garnish === MINT A�OLI === mayonnaise coarsely-chopped fresh mint Store in an

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

4 1 2 1/2 1/2

teaspoon tablespoons teaspoon teaspoon

garlic cloves -- minced grated lemon rind fresh lemon juice salt freshly-ground black pepper

Combine first 4 ingredients, and rub evenly into both sides of lamb chops. Brown chops in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side. Arrange chops on a lightly greased rack in a broiler pan. Bake chops at 350 degrees for 35 to 40 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees (medium rare). Serve lamb with Mint A�oli. Garnish, if desired For Mint A�oli: Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. (Makes 1 1/4 cups) This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 33g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 13mg Cholesterol; 742mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lamb Chops With Minted Apples Recipe By Serving Size Categories Amount -------1 1 8 1 1/2 1/2 1/2 1/2 :Executive Chef Stephen Adams; Biltmore Estate : 4 Preparation Time :0:00 : Lamb Main Dish Ingredient -- Preparation Method -------------------------------garlic bulb olive oil lamb chops, 2" thick -- trimmed Biltmore Dry Rub -- (see below) Minted Apples -- (see below) === BILTMORE DRY RUB === onion powder ground celery seeds garlic powder paprika

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

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

teaspoon teaspoon teaspoon teaspoon tablespoons tablespoons

1/3 1/4

cup cup tablespoons teaspoons

freshly-ground black pepper dried rosemary ground sage dried dillweed === MINTED APPLES === butter shallots -- thinly sliced garlic clove -- minced sugar Granny Smith apples -- peeled, sliced apple cider vinegar reserved lamb drippings or bacon drippings mint jelly chopped fresh mint -- (optional)

Cut off pointed end of garlic bulb, and place on a piece of aluminum foil. Drizzle with olive oil, and fold foil to seal. Bake at 425 degrees for 30 minutes. Cool and peel 12 cloves, reserving any remaining cloves for other uses. Sprinkle lamb evenly with Biltmore Dry Rub, and place on a lightly greased rack in a broiler pan. Bake at 325 degrees for 45 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees (medium-rare). Reserve 1/4 cup drippings for Minted Apples. roasted garlic. Serve with Minted Apples and

For Biltmore Dry Rub: Combine all ingredients. Store in an airtight container up to 6 months. Use to season lamb, chicken, steak, or pork. (Makes about 1/4 cup) For Minted Apples: Melt butter in a large skillet over low heat; add shallots and garlic, and saut� until tender. Stir in sugar. Add apple, and cook, stirring occasionally, 3 minutes or until lightly caramelized. Add vinegar, drippings, and jelly; cook, stirring occasionally, 6 to 8 minutes. Serve immediately, or chill, if desired; reheat just before serving. Sprinkle with fresh mint, if desired. (Makes 4 servings) This recipe yields 4 servings. Pork Chops With Minted Apples: Substitute 4 (2-inch-thick) bone-in pork chops. Sprinkle evenly with 2 teaspoons Biltmore Dry Rub. Bake at 325 degrees for 45 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Remove chops, and add 1/4 cup water to pan; cook over medium heat 2 minutes, stirring to loosen browned bits. Substitute mixture for 1/4 cup reserved drippings in Minted Apples. Garnish with fresh sage and rosemary, if desired. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 12g Total Fat; (45% calories from fat); 1g Protein; 31g Carbohydrate; 23mg Cholesterol; 93mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lasagna With Roasted Garlic Cream Sauce Recipe By Serving Size Categories Amount -------4 1 3 3 2/3 2/3 1/4 :n/a : 4 Preparation Time :0:00 : Main Dish

Pasta

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

Ingredient -- Preparation Method -------------------------------garlic bulbs -- separated frozen lasagna with meat sauce - (40 oz) butter or margarine all-purpose flour chicken broth whipping cream finely-shredded Parmesan cheese

Wrap garlic cloves in aluminum foil. Place garlic and lasagna on a baking sheet. Bake garlic and lasagna according to package directions for lasagna. Squeeze pulp from garlic cloves into a small saucepan. Add butter, and cook over medium heat until melted. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and whipping cream, and cook, whisking constantly, until mixture is thickened and bubbly. Spoon over lasagna, and sprinkle with cheese. This recipe yields 4 to 5 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 302 Calories (kcal); 24g Total Fat; (68% calories from fat); 5g Protein; 19g Carbohydrate; 78mg Cholesterol; 237mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Serve immediately.

Layered B.L.T. Salad Recipe By Serving Size Categories Amount -------1 1 1 1 1/2 1/2 1/4 1 1 6 3 :n/a : 8 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------container sour cream - (8 oz) mayonnaise lemon juice dried basil salt freshly-ground black pepper garlic powder iceberg lettuce head -- torn (abt 4 cups) thick bacon slices - (32 oz) -- cooked, crumbled plum tomatoes -- thinly sliced large croutons

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

Stir together first 7 ingredients until well blended. Layer lettuce, bacon, and tomato in a 13- by 9-inch baking dish. Spread mayonnaise mixture evenly over tomato, sealing to edge of dish. Cover and chill salad at least 2 hours. Sprinkle with croutons, and serve immediately. This recipe yields 8 servings. Comments: Another type of lettuce, such as Red Leaf, also would work great in this salad version of the popular sandwich. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 24g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 10mg Cholesterol; 294mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Layered Southwestern Salad Recipe By Serving Size Categories :n/a : 8 Preparation Time :0:00 : Salads/Dressings

Amount -------1/3 1/2 1/2 1/2 1 1/2 1/2 1 5 1 1 1 1 1 2

Measure -----------cup cup cup cup teaspoon teaspoon teaspoon package can small package can can cups

Ingredient -- Preparation Method -------------------------------chopped fresh cilantro lime juice olive oil sour cream sugar salt freshly-ground black pepper romaine lettuce - (16 oz) -- shredded plum tomatoes -- chopped black beans - (15 oz) -- rinsed, drained purple onion -- chopped shredded Mexican 4-cheese blend - (8 oz) whole kernel corn with red and green peppers - (15 oz) -- drained sliced ripe olives - (6 oz) -- drained crushed tortilla chips Fresh cilantro leaves -- for garnish

Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 21g Total Fat; (71% calories from fat); 2g Protein; 17g Carbohydrate; 6mg Cholesterol; 243mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Layered Turkey Salad Recipe By Serving Size Categories Amount -------1 2 1 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------mixed salad greens - (10 oz) chopped smoked turkey Ranch-style dressing - (16 oz)

Measure -----------package cups bottle

1 2 1 1/2 1/2

package cans can teaspoon teaspoon

Italian-blend shredded cheese - (8 oz) sweet peas - (15 1/4 oz ea) -- drained sliced carrots - (14 1/2 oz) -- drained seasoned salt coarsely-ground black pepper

Arrange half of salad greens in a 3-quart bowl; top with smoked turkey, and drizzle with half of dressing. Layer with 1 cup shredded cheese, peas, and carrots, sprinkling each layer with seasoned salt and coarsely ground pepper. Top with 1/2 cup cheese and remaining salad greens. Drizzle with remaining dressing; sprinkle with remaining 1/2 cup cheese. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: trace Calories (kcal); trace Total Fat; (22% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Layered Vegetable Salad With Parmesan Dressing Recipe By Serving Size Categories Amount -------1 2 1 5 2 2 3/4 1/2 1/2 1/4 1/4 :Ann Peck; Fort Worth, TX : 8 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------sliced fresh mushrooms - (8 oz) broccoli flowerets -- chopped shredded carrot - (10 oz) yellow squash -- sliced red bell peppers -- cut 1" pieces green onions -- (optional), sliced === PARMESAN DRESSING === grated Parmesan cheese sour cream mayonnaise Italian dressing with balsamic vinegar cracked black pepper

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

Layer half each of first 5 ingredients and, if desired, green onions in a 3-quart glass bowl. Spread half of Parmesan Dressing over top; repeat

layers.

Cover and chill 8 hours. Whisk together all ingredients until smooth.

For Parmesan Dressing: (Makes about 2 cups)

This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 17g Total Fat; (75% calories from fat); 5g Protein; 7g Carbohydrate; 17mg Cholesterol; 233mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Leek-And-Potato Fritters Recipe By Serving Size Categories Amount -------1 1 2 4 1/2 1/3 1 3/4 1/2 :Beatriz Swirsky; Sunrise, FL : 0 Preparation Time :0:00 : Fritters

Side Dish

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

Ingredient -- Preparation Method -------------------------------russet potato - (abt 1/2 lb) -- peeled, and cut into 2" pieces salt leeks -- thinly sliced eggs -- lightly beaten matzo meal or fine dry breadcrumbs grated Parmesan cheese salt freshly ground black pepper canola oil Sour cream -- (optional)

Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside. Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain. together potato, leeks, and next 5 ingredients. Chill 1 hour. Stir

Shape mixture into 18 patties. Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired. This recipe yields 18 patties.

Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "18 fritters" - - - - - - - - - - - - - - - - - - Per serving: 1595 Calories (kcal); 136g Total Fat; (75% calories from fat); 39g Protein; 61g Carbohydrate; 769mg Cholesterol; 5062mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 11 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Angel Rolls With Raspberry Sauce Recipe By Serving Size Categories Amount -------1 1 1 1 1/4 1/2 :n/a : 8 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------angel food cake loaf - (10.5 oz) lemon curd - (11 1/4 oz) Sifted powdered sugar === RASPBERRY SAUCE === frozen raspberries - (10 oz) -- thawed water lemon juice sugar

Measure -----------jar package cup tablespoon cup

Remove crust from cake. Cut cake horizontally into 8 slices; flatten each slice slightly with a rolling pin. Spread each cake slice evenly with lemon curd. Starting from a narrow end, roll up cake slices, jellyroll fashion. Wrap individually in wax paper, and chill. Cut each roll into thirds; sprinkle with powdered sugar. Spoon Raspberry Sauce evenly onto individual dessert plates; top with 3 cake roll slices. For Raspberry Sauce: Process first 3 ingredients in a food processor or blender until pureed. Pour raspberry mixture through a wire-mesh strainer into a saucepan, discarding seeds. Stir in sugar. Bring to a boil over medium heat. Reduce heat, and simmer 10 minutes. Chill. (Makes 1 cup) This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 49 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 13g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Barbecued Chicken Recipe By Serving Size Categories Amount -------1 1/4 5 1 1 1/2 1 1/2 1 1 1/4 2 2 4 :n/a : 8 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------lemon juice from concentrate garlic cloves onion -- quartered salt paprika freshly-ground black pepper vegetable oil dried basil dried thyme chicken quarters Fresh basil sprigs -- for garnish

Process first 6 ingredients in a blender 1 minute or until smooth, stopping to scrape down sides. Turn blender on high; add oil in a slow, steady stream. Add basil and thyme; process on low 30 seconds. Remove 2 cups sauce; cover and chill 8 hours. Place chicken in shallow dishes or heavy-duty zip-top plastic bags; add remaining sauce. Cover or seal; chill 8 hours. Drain, discarding sauce. Prepare fire by piling charcoal or lava rocks on 1 side of grill. Place a drip pan on opposite side. Coat food rack with vegetable cooking spray; place on grill. Grill chicken, skin-side up and covered with grill lid, directly over medium-high heat (350 to 400 degrees) 15 minutes. Turn chicken, and cook, covered with grill lid, 10 to 15 minutes or until golden. Remove chicken from direct heat, and arrange over drip pan; cook, covered with grill lid, over indirect heat 25 to 35 minutes or until a meat thermometer inserted into thickest portion of chicken registers 180 degrees. Cook remaining sauce in a sauce pan over medium heat until hot. Serve with chicken and, if desired, crusty French bread. Garnish, if desired. This recipe yields 8 servings.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 34g Total Fat; (96% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 401mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Butter Cookies Recipe By Serving Size Categories Amount -------2 1 3 1 1 :Cheryl Farrow; Montgomery, AL : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter -- softened powdered sugar all-purpose flour lemon extract grated lemon rind -- (optional)

Beat butter until creamy; gradually add powdered sugar, beating well. Add flour, 1 cup at a time, beating well after each addition. Stir in extract and, if desired, rind. Form dough into desired shapes using a cookie press, and place onto parchment paper-lined baking sheets. Bake at 325 degrees for 12 to 15 minutes per batch. This recipe yields 8 dozen. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 dozen" - - - - - - - - - - - - - - - - - - Per serving: 5091 Calories (kcal); 372g Total Fat; (65% calories from fat); 43g Protein; 406g Carbohydrate; 993mg Cholesterol; 3756mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 8 Other Carbohydrates Cool on wire racks.

Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Lemon Egg-Drop Soup Recipe By Serving Size Categories Amount -------6 6 1 1/3 1/2 2 2 1/8 2 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------water chicken-flavored bouillon granules grated lemon rind fresh lemon juice sliced fresh mushrooms garlic cloves reduced-sodium soy sauce freshly-ground white pepper eggs -- lightly beaten Cover, reduce

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

Bring first 7 ingredients to a boil in a large saucepan. heat, and simmer 15 minutes. Stir in white pepper.

Slowly pour in beaten eggs, stirring constantly, until eggs form lacy strands. Immediately remove from heat; remove and discard garlic. This recipe yields 5 3/4 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 3/4 cups" - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 9g Total Fat; (43% calories from fat); 13g Protein; 13g Carbohydrate; 374mg Cholesterol; 557mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Ice Recipe By Serving Size Categories :Agnes Stone Mixon; Ocala, FL : 4 Preparation Time :0:00 : Desserts

Ices/Sorbets

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

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

Ingredient -- Preparation Method -------------------------------frozen lemonade concentrate - (12 oz) -- thawed ice cubes water sugar Lemon rind strips -- for garnish

Process first 4 ingredients in a blender or food processor until smooth. Pour into a 13- by 9-inch pan; freeze 45 minutes. Process frozen mixture in blender or food processor until smooth. to pan, and freeze 8 hours. Garnish, if desired. This recipe yields 4 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 65 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 17g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Lemon Pound Cake Squares Recipe By Serving Size Categories Amount -------1 1/2 2 2 1/4 1/2 1 1 1 1/2 :n/a : 12 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------pound cake mix - (16 oz) mayonnaise eggs grated lemon rind fresh lemon juice water === LEMON GLAZE === confectioners' sugar grated lemon rind fresh lemon juice Return

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

Beat first 6 ingredients at low speed with an electric mixer 30 seconds; beat at medium speed 3 minutes. Pour batter into a greased and floured 11- x 7-inch baking dish.

Bake at 325 degrees for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in dish on a wire rack. Drizzle with Lemon Glaze. Cut into squares. For Lemon Glaze: Stir together all ingredients. (Makes 1/2 cup)

This recipe yields 12 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 79 Calories (kcal); 9g Total Fat; (90% calories from fat); 1g Protein; 1g Carbohydrate; 34mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Rice Pilaf Recipe By Serving Size Categories Amount -------2 4 6 3 2 1/2 1/4 :Mrs. Cathy Laudet; Nokomis, FL : 6 Preparation Time :0:00 : Rice/Grains Ingredient -- Preparation Method -------------------------------butter or margarine celery ribs -- sliced green onions -- chopped hot cooked rice grated lemon rind salt freshly-ground black pepper

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

Melt butter in a large skillet over medium-high heat; add celery and green onions, and saut� until celery is tender. Stir in rice and remaining ingredients; cook over low heat 2 minutes or until thoroughly heated. This recipe yields 6 servings. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 4g Total Fat; (22% calories from fat); 3g Protein; 28g Carbohydrate; 10mg Cholesterol; 244mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Sour Cream Pound Cake Recipe By Serving Size Categories Amount -------3 3 1/4 1/4 1 1 6 2 1/2 1 2 1 :Bettie Jo Sightler; West Columbia, SC : 0 Preparation Time :0:00 : Cakes Desserts Ingredient -- Preparation Method -------------------------------sugar all-purpose flour salt baking soda butter -- softened container sour cream - (8 oz) eggs lemon juice vanilla extract === LEMON GLAZE === powdered sugar fresh lemon juice vanilla extract grated lemon rind -- (optional)

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

1/2

Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze. For Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. (Makes about 1/3 cup) This recipe yields 1 (10-inch) cake. Comments: A large heavy-duty mixer is the secret to this one-step mixing method. For testing purposes only, we used a KitchenAid mixer. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake"

- - - - - - - - - - - - - - - - - - Per serving: 6202 Calories (kcal); 214g Total Fat; (30% calories from fat); 74g Protein; 1015g Carbohydrate; 1619mg Cholesterol; 3069mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 39 1/2 Fat; 48 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Basil Butter Cookies Recipe By Serving Size Categories Amount -------1 1 3/4 1 1/4 1 6 * Note: leaves. :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------fresh lemon-basil leaves -- see * Note sugar -- divided butter -- softened lemon juice egg all-purpose flour Fresh basil sprigs -- for garnish

Plain fresh basil leaves may be substituted for lemon-basil

Process basil and 1/4 cup sugar in a food processor until blended. Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended. Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks. Garnish, if desired. This recipe yields 6 1/2 dozen. Comments: You'll love these delicately sweet butter cookies. brightens the flavor of the basil. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 1/2 dozen" - - - - - - - - - - - - - - - - - - Lemon

Per serving: 7420 Calories (kcal); 380g Total Fat; (45% calories from fat); 87g Protein; 928g Carbohydrate; 1181mg Cholesterol; 3825mg Sodium Food Exchanges: 37 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 74 Fat; 23 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Basil Pan Potatoes Recipe By Serving Size Categories Amount -------2 1 1 1 4 1 1/4 1/8 1/3 :Susan Burns;, Trenton, NJ : 4 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------red potatoes zucchini butter or margarine olive oil green onions -- sliced grated lemon rind salt freshly-ground black pepper chopped fresh basil leaves - (packed) = (or fresh parsley)

Cut potatoes in half. Place halves cut-side down, and cut lengthwise into 1/8-inch-thick slices. Pat dry, and set aside. Cut zucchini in half lengthwise. Place halves cut-side down, and cut crosswise into 1/4-inch-thick slices. Set aside. Melt butter in oil in a 10-inch nonstick skillet over medium heat. potato slices, and cook 6 to 7 minutes or until browned. Stir in zucchini, green onions, and next 3 ingredients. minutes. Remove from heat, and stir in basil. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 6g Total Fat; (56% calories from fat); 2g Protein; 10g Carbohydrate; 8mg Cholesterol; 169mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Add

Cover and cook 3

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Raisin Spread Recipe By Serving Size Categories Amount -------2 1 1/2 1/2 :Brooks Hart; Woodbury, CT : 0 Preparation Time :0:00 : Dips/Spreads Ingredient -- Preparation Method -------------------------------raisins sugar lemon juice mayonnaise

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

Process raisins in a blender or food processor until finely chopped. Cook sugar and lemon juice in a small saucepan over medium-high heat, stirring until sugar dissolves. Stir in raisins. Cool. Stir in mayonnaise. Cover and chill 1 hour. Serve with assorted crackers or as a sandwich spread. This recipe yields 2 cups. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 2463 Calories (kcal); 95g Total Fat; (32% calories from fat); 11g Protein; 440g Carbohydrate; 39mg Cholesterol; 663mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 16 Fruit; 8 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Lemon-Rosemary Chicken Recipe By Serving Size Categories Amount -------:n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

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

1 1 1 1 1 2 4

1/2

large tablespoon medium package tablespoon teaspoons teaspoon

oven bag - (14" by 20") all-purpose flour onion -- halved, sliced frozen stir-fry vegetable medley - (16 oz) chopped fresh or dried rosemary -- divided lemon pepper -- divided salt -- divided boneless skinless chicken breasts

Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking dish. Add flour; twist end of oven bag, and shake to coat. Add onion, vegetables, 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt to oven bag; squeeze bag to blend ingredients. Sprinkle chicken breasts with remaining 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt. Arrange chicken over vegetables in an even layer. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350 degrees for 40 minutes or until chicken is done and vegetables are tender. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 3g Total Fat; (10% calories from fat); 55g Protein; 4g Carbohydrate; 137mg Cholesterol; 591mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon-Rum Slush Recipe By Serving Size Categories Amount -------1/4 2 2 1 1/2 2 :n/a : 0 Preparation Time :0:00 : Beverages

Desserts

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

Ingredient -- Preparation Method -------------------------------sugar frozen lemonade concentrate - (6 oz ea) water pineapple juice rum

Combine all ingredients, and freeze 6 hours, stirring occasionally. Remove mixture from freezer; stir until slushy. This recipe yields 7 cups. For Lemon Slush: Omit rum, and let frozen mixture stand at room temperature 20 to 30 minutes or until slushy. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "7 cups" - - - - - - - - - - - - - - - - - - Per serving: 1431 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 102g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Lemon-Wild Rice Salad Recipe By Serving Size Categories Amount -------1 1 1 1/2 3 1 1/4 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------long-grain and wild rice mix - (6 oz) artichoke hearts - (14 oz) -- drained, chopped red bell pepper -- chopped chopped celery green onions -- chopped lemon fruit filling mayonnaise Coarsely-ground black pepper

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

Cook rice according to package directions, omitting butter; cool. Stir in chopped artichoke and next 5 ingredients. Cover and chill. This recipe yields 6 to 8 servings. Comments: For Lemon-Chicken-Wild Rice Salad, add 3 cups chopped cooked chicken before serving. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): Sprinkle with pepper.

"05-30-2001

by

Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 75 Calories (kcal); 8g Total Fat; (86% calories from fat); trace Protein; 2g Carbohydrate; 3mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemongrass-And-Petits Pois Soup Recipe By Serving Size Categories Amount -------2 2 1/2 12 1/4 2 1 1/2 1/2 1/2 3 2 :Caroline Kennedy; Newborn, GA : 6 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------lemongrass stalks chicken broth -- divided frozen sweet peas -- thawed butter or margarine potatoes -- peeled, diced onion -- diced salt freshly-ground black pepper half-and-half sour cream minced fresh mint Fresh mint sprigs -- for garnish

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

Crush lemongrass bulbs. Cook lemongrass stalks and 3/4 cup broth, covered, in a small saucepan over low heat 30 minutes. Remove from heat, and discard lemongrass. Add peas; let stand, covered, 15 minutes. Set aside. Melt butter in a medium saucepan over medium heat. Add diced potato and onion, and saut� 5 minutes or until onion is tender. Add remaining 1 3/4 cups broth; bring to a boil. Reduce heat to low; cook mixture, covered, 30 minutes or until potato is tender. Cool. Stir in pea mixture, salt, and pepper. Process mixture in a blender or food processor until smooth, stopping to scrape down sides. Return to saucepan; stir in half-and-half. Cook over low heat until thoroughly heated. Stir together sour cream and minced mint; dollop over soup. desired. This recipe yields 6 cups. Source: "Southern Living Magazine, date unknown" Garnish, if

S(Formatted for MC6): "05-30-2001 by Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 138 Calories (kcal); 10g Total Fat; (62% calories from fat); 3g Protein; 10g Carbohydrate; 24mg Cholesterol; 581mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemony Asparagus Soup Recipe By Serving Size Categories Amount -------3 1/2 3 2 1 1 1 1/2 1 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------butter or margarine chopped onion garlic cloves -- pressed asparagus cuts and tips - (10 1/2 oz ea) -- undrained whole new potatoes - (14 1/2 oz) -- drained, sliced chicken broth - (14 1/2 oz) lemon juice freshly-ground black pepper - (to 1) milk === TOPPINGS === Sour cream Chopped fresh basil

Measure -----------tablespoons cup cans can can tablespoon teaspoon cup

Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and saut� until tender. Add asparagus and next 4 ingredients. Bring to a boil, stirring often. 10 minutes. Cool slightly. Reduce heat, and simmer, stirring often,

Process half of mixture in a blender or food processor until smooth, stopping to scrape down sides. Transfer to another container, and repeat procedure with remaining mixture. Return asparagus mixture to Dutch oven, and stir in milk. Cook just until soup is heated. (Do not boil.) Serve hot or cold with desired toppings. This recipe yields 6 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 cups"

- - - - - - - - - - - - - - - - - - Per serving: 502 Calories (kcal); 43g Total Fat; (74% calories from fat); 10g Protein; 23g Carbohydrate; 126mg Cholesterol; 475mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lightened Hummingbird Cake Recipe By Serving Size Categories Amount -------3 2 1 1/2 1 3/4 1 2 1/2 3 1 3/4 1 1/2 1 1 1 1 6 1 :n/a : 20 Preparation Time :0:00 : Cakes

Desserts

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

3/4

Ingredient -- Preparation Method -------------------------------Vegetable cooking spray all-purpose flour -- plus all-purpose flour -- divided baking soda salt sugar ground cinnamon eggs unsweetened applesauce vegetable oil mashed banana - (abt 5 to 6) vanilla extract crushed pineapple - (8 oz) -- undrained === CREAM CHEESE FROSTING === reduced-fat cream cheese - (8 oz) -- unsoftened cream cheese - (3 oz) -- softened light butter -- unsoftened powdered sugar vanilla extract chopped pecans -- toasted

Coat 3 (9-inch) round cakepans with cooking spray; sprinkle 2 teaspoons flour evenly into pans, shaking to coat. Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans. Bake at 350 degrees for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks. For Cream Cheese Frosting: Beat cream cheese and butter at high speed

with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed just until smooth. Stir in vanilla and pecans. (Makes 3 1/2 cups) Spread Cream Cheese Frosting between layers and on top and sides of cake. This recipe yields 20 servings. Per slice: Calories 407 (21% from fat); Fat 9.5g (sat 2.9g, mono 3.2g, poly 2.1g); Protein 4.6g; Carb 78g; Fiber 1.7g; Chol 33mg; Iron 1.3mg; Sodium 184mg; Calc 31mg. Comments: We lowered the fat and calories by substituting applesauce for some of the oil, using less butter and sugar, fewer eggs, and substituting light for regular cream cheese. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 6g Total Fat; (15% calories from fat); 3g Protein; 70g Carbohydrate; 20mg Cholesterol; 126mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 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 0 * Exported from MasterCook * Lime-Peanut Dressing Recipe By Serving Size Categories Amount -------1/2 3 2 2 1 1 4 :Adelyne Smith; Dunnville, KY : 0 Preparation Time :0:00 : Condiments

Salads/Dressings

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

Ingredient -- Preparation Method -------------------------------lime juice sugar finely-chopped unsalted roasted peanuts fish sauce minced fresh ginger chopped fresh cilantro garlic cloves -- minced Serve dressing over mixed

Stir together all ingredients until blended. salad greens and assorted fresh vegetables. This recipe yields 1 cup.

Per 2-tablespoon serving: Calories 54 (30% from fat); Fat 1.8g (sat 0.3g, mono 0.9g, poly 0.6g); Protein 1.7g; Carb 9g; Fiber 0.4g; Chol

0mg;

Iron 0.3mg;

Sodium 174mg;

Calc 9mg.

Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 5g Total Fat; (14% calories from fat); 1g Protein; 60g Carbohydrate; 4mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Lorraine Potatoes Recipe By Serving Size Categories Amount -------8 1 1 2 4 1 1 1/4 1/8 :n/a : 8 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------bunch package packages large cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------bacon slices -- chopped green onions -- chopped country style hash browns - (30 oz) shredded Swiss cheese - (4 oz ea) -- divided eggs half-and-half salt ground red pepper ground nutmeg -- (optional)

Cook bacon in a large skillet over medium-high heat about 8 minutes or until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Saut� onions in hot drippings over medium-high heat 1 minute. Remove from heat, and stir in potatoes and bacon. Spoon half of mixture into a lightly greased 13- by 9-inch baking dish. Sprinkle with half of shredded Swiss cheese, and top with remaining potato mixture. Whisk together eggs, next 3 ingredients, and, if desired, nutmeg. Pour over potato mixture. Bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese, and bake 5 more minutes. This recipe yields 8 to 10 servings. Comments: mixture. "Lorraine" refers to bacon bits and cheese added to the

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 5g Total Fat; (69% calories from fat); 5g Protein; trace Carbohydrate; 99mg Cholesterol; 396mg Sodium Food Exchanges: 0 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 0 * Exported from MasterCook * Macadamia-Fudge Designer Brownies Recipe By Serving Size Categories Amount -------2 1/2 1 1/2 5 6 2 1 1 12 :n/a : 0 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------sugar butter or margarine unsweetened chocolate - (1 oz ea) eggs all-purpose flour coarsely-chopped macadamias or almonds Additional chopped macadamias -- for garnish === FUDGE FROSTING === whipping cream semisweet chocolate - (1 oz ea)

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

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts, stirring often. Remove from heat; cool 10 minutes. Stir in eggs, flour, and nuts. Pour into a greased and floured 13- by 9-inch pan. Bake at 350 degrees for 30 to 35 minutes. Cool on a wire rack. Pour Fudge Frosting over top; chill 15 minutes, and cut into squares. Garnish, if desired. For Fudge Frosting: Heat whipping cream in a saucepan over medium heat; stir in chocolate until smooth. Remove from heat, and cool to room temperature. (Makes 2 1/2 cups) This recipe yields 4 dozen. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net"

Yield: "4 dozen" - - - - - - - - - - - - - - - - - - Per serving: 6498 Calories (kcal); 393g Total Fat; (53% calories from fat); 67g Protein; 700g Carbohydrate; 2193mg Cholesterol; 3242mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 75 1/2 Fat; 33 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Macaroni And Cheese, Caramelized Onions, Roasted Red Peppers Recipe By Serving Size Categories Amount -------1 3 1 1 2 1 :n/a : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------frozen macaroni and cheese - (40 oz) butter or margarine soft breadcrumbs sugar yellow onions -- halved, sliced roasted red bell peppers - (7 oz) -- chopped

Measure -----------package tablespoons cup teaspoon medium jar

Cook macaroni and cheese according to package directions for conventional oven, reducing cooking time to 30 minutes. Melt butter in a large skillet. Remove 1 tablespoon melted butter, and combine with breadcrumbs; set breadcrumb mixture aside. Cook sugar and sliced onion in remaining 2 tablespoons butter in skillet over medium-high heat, stirring occasionally, 20 minutes or until onion turns a deep caramel. Remove cover from macaroni and cheese carefully. Stir in onion and chopped bell pepper. Top with breadcrumb mixture, and bake 15 more minutes. This recipe yields 6 servings. Comments: Caramelizing onions is a simple method of cooking onions and sugar in butter until caramel in color -- like a caramel frosting. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 6g Total Fat; (61% calories from fat); 1g

Protein; 8g Carbohydrate; 16mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Macaroni-And-Cheese Bake Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 1/2 1/2 2 1/2 :Karen Whitehead; Enterprise, AL : 6 Preparation Time :0:00 : Main Dish

Pasta

Measure -----------cup cup medium medium can jar cup cup cups cup

Ingredient -- Preparation Method -------------------------------uncooked elbow macaroni shredded Cheddar cheese - (4 oz) onion -- chopped green bell pepper -- chopped cream of mushroom soup - (10 3/4 oz) -- undiluted diced pimiento - (2 oz) -- undrained mayonnaise milk chopped cooked chicken or turkey Italian-seasoned breadcrumbs

Cook pasta according to package directions; drain. Stir together pasta, cheese, and next 7 ingredients. greased 11- by 7-inch baking dish. Bake at 350 degrees for 15 minutes. more minutes or until golden. Spoon into a lightly

Sprinkle with breadcrumbs; bake 10 Freeze up to 3

This recipe yields 6 servings. Recipe may be doubled. months; thaw in refrigerator, and bake as directed.

Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 16g Total Fat; (87% calories from fat); 1g Protein; 4g Carbohydrate; 9mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Magic Reindeer Food Recipe By Serving Size Categories Amount -------2 3 1 1 1 1 :Jackson Moon; Birmingham, AL : 0 Preparation Time :0:00 : Desserts

Snacks

Measure -----------packages cups can package package package

Ingredient -- Preparation Method -------------------------------vanilla candy coating - (24 oz ea) mini pretzels cocktail peanuts - (12 oz) frosted toasted oat O-shaped cereal -- (14.25 oz) crisp rice cereal squares - (12 oz) holiday candy-coated chocolate pieces -- (16 oz) Red and green sugars

Place candy coating in a glass container; microwave at HIGH 2 1/2 minutes or until melted, stirring once. Combine pretzels and next 3 ingredients in a large bowl; add melted candy coating, tossing to coat. Stir in chocolate pieces. Spread mixture onto wax paper; sprinkle with sugars. minutes. Break into pieces. This recipe yields 25 cups. Comments: Sprinkle some of this outside on Christmas Eve and watch your children's faces when they see just crumbs left in the morning. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "25 cups" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Maple Barbecued Pork Ribs Recipe By Serving Size Categories :n/a : 4 Preparation Time :0:00 : Grilling Pork Let stand 30

Main Dish

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

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

Ingredient -- Preparation Method -------------------------------maple syrup ketchup diced onion light brown sugar - (firmly packed) cider vinegar water olive oil Worcestershire sauce garlic cloves -- pressed salt hot sauce country-style pork ribs lemon pepper - (to 1 1/2)

Bring first 11 ingredients to a boil in a saucepan; reduce heat, and simmer, stirring occasionally, 20 minutes. Cool. Reserve 1 cup maple sauce. Rub ribs evenly with lemon pepper. Grill, covered with grill lid, over medium heat (300 to 350 degrees) 25 to 30 minutes on each side. Brush 1 side with maple sauce, and cook 10 to 15 more minutes. Serve with reserved maple sauce. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 356 Calories (kcal); 7g Total Fat; (17% calories from fat); 2g Protein; 76g Carbohydrate; 0mg Cholesterol; 1077mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 5 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Maple Coffee Recipe By Serving Size Categories Amount -------2 3/4 3 :n/a : 6 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------half-and-half maple syrup - (to 1 cup) strong brewed coffee

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

Cook half-and-half and maple syrup in a saucepan over medium heat until thoroughly heated. (Do not boil.) Stir in coffee. This recipe yields 6 cups. Comments: To lighten recipe, use fat-free half-and-half, and reduce maple syrup to 2/3 cup. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - 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 NOTES : Recipe from the 1997 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Maple-Plum Glazed Turkey Breast Recipe By Serving Size Categories Amount -------2 1 1/4 1 2 1 5 1/2 8 :n/a : 10 Preparation Time :0:00 : Main Dish Turkey

Poultry

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

Ingredient -- Preparation Method -------------------------------red plum jam maple syrup cider vinegar grated lemon rind fresh lemon juice dry mustard bone-in turkey breast - (to 5 1/2) salt fresh sage sprigs

Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring often, 25 minutes or until thickened and bubbly. Remove from heat, and cool completely. Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for basting. Loosen skin from turkey without totally detaching skin; sprinkle salt evenly under skin, and carefully arrange 4 sage sprigs on each side of breast. Replace skin, and place turkey in a lightly greased 11- by 7-inch baking dish. Spread 3/4 cup maple-plum sauce evenly over turkey; cover loosely with aluminum foil. Bake at 325 degrees for 1 hour; uncover and bake 1 more hour or until a

meat thermometer registers 170 degrees, basting with remaining 3/4 cup maple-plum sauce every 15 minutes. Remove turkey from baking dish; cool. aluminum foil, and chill 8 hours. Wrap in plastic wrap and then

Serve turkey at room temperature. Cook reserved 1 1/2 cups maple-plum sauce until thoroughly heated; serve with turkey. This recipe yields 10 servings. Comments: To enjoy the turkey breast the day you make it, let it stand 30 minutes before carving. Serve with reserved maple-plum sauce. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 110mg Sodium Food Exchanges: 0 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 0 0 * Exported from MasterCook * Marinated Chicken Strips And Vegetables Recipe By Serving Size Categories Amount -------3/4 2/3 1/3 1/2 1/4 1 1/2 6 1/4 2 3 8 1 2 2 1/4 1/2 :n/a : 6 Preparation Time :0:00 : Chicken Salads/Dressings

Poultry

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

Ingredient -- Preparation Method -------------------------------lite soy sauce honey dry sherry -- see * Note garlic powder ground ginger fresh asparagus spears skinned boned chicken breast halves -- cut 1/4" strips stone-ground mustard sesame seeds -- toasted tomatoes -- cut into wedges mixed salad greens === HONEY-MUSTARD DRESSING === container light sour cream - (8 oz) reduced-fat mayonnaise honey stone-ground mustard Dijon mustard

2 * Note:

tablespoons

lemon juice

One-third cup pineapple juice may be substituted for sherry.

Stir together first 5 ingredients; set 1/2 cup mixture aside. Pour remaining soy sauce mixture evenly into 2 heavy-duty zip-top plastic bags. Snap off tough ends of asparagus, and place asparagus spears in 1 bag. Add chicken to remaining bag. Seal and chill at least 2 hours. Drain chicken and asparagus, discarding marinade. Place chicken on a lightly greased roasting pan. Place asparagus in a lightly greased 13- by 9-inch pan. Stir together reserved 1/2 cup soy sauce mixture, mustard, and sesame seeds. Pour 1/2 cup mixture over chicken and remaining 1/4 cup over asparagus. Bake chicken at 425 degrees for 5 minutes. Place asparagus in oven, and bake chicken and asparagus 10 minutes or until chicken is done. Cool, if desired. Place separately in zip-top plastic bags, and chill 8 hours, if desired. Arrange chicken, asparagus, and tomato over salad greens, and drizzle with Honey-Mustard Dressing. For Honey-Mustard Dressing: Stir together all ingredients; cover and chill up to 3 days. (Makes 2 cups) This recipe yields 6 servings. Source: "Southern Living Magazine, March 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 291 Calories (kcal); 5g Total Fat; (14% calories from fat); 3g Protein; 62g Carbohydrate; 3mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Grilled Pork Chops Recipe By Serving Size Categories Amount -------:n/a : 6 Preparation Time :0:00 : Grilling Pork

Main Dish

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

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

1/2 2 1 1

1/2 1/2 1/4

cup tablespoons tablespoon teaspoon teaspoon teaspoon teaspoon

6

red wine vinegar dry white wine vegetable oil Worcestershire sauce dried oregano garlic salt dried basil center-cut pork chops, 1/2" thick

Combine first 7 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add pork chops. Cover or seal, and chill 2 hours, turning occasionally. Remove chops from marinade, reserving marinade for basting. Bring marinade to a rolling boil in a small saucepan, and boil at least 1 minute. Grill pork chops, covered with grill lid, over medium heat (300 to 350 degrees) 30 to 40 minutes or until done, turning often and basting with marinade. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); 2g Total Fat; (76% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinated Pork Loin Recipe By Serving Size Categories Amount -------2 2 2 1 1/2 1 1 2 :n/a : 6 Preparation Time :0:00 : Grilling Pork

Main Dish

Measure -----------tablespoons tablespoons tablespoons quarts can large pounds

Ingredient -- Preparation Method -------------------------------granulated garlic salt freshly-ground black pepper white vinegar tomato puree - (28 oz) lemon -- halved boneless pork loin roast - (to 2 1/2) === MORTON'S SPECIAL SAUCE ===

3

1/4

cup tablespoons

Remaining marinade - (abt 2 cups) brown sugar - (firmly packed) molasses

Combine first 5 ingredients. Squeeze lemon juice into marinade; add lemon halves. Divide mixture in half; set aside. Place roast in a shallow dish or heavy-duty zip-top plastic bag; pour half of marinade over roast. Cover or seal, and chill 2 hours. Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side.) Place food rack on grill. Remove roast from marinade, discarding marinade. Arrange roast over unlit side. Grill, covered with grill lid, 10 minutes. Arrange roast over lit side. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 40 minutes or until meat thermometer inserted into thickest portion registers 160 degrees, turning occasionally and basting with 1 cup reserved marinade the last 10 minutes. Serve with Morton's Special Sauce. For Morton's Special Sauce: Stir together all ingredients in a saucepan; cook over low heat 30 minutes or until thoroughly heated. (Makes 3 cups) This recipe yields 6 servings. Comments: To reduce cooking time, butterfly roast by making a lengthwise cut down center of 1 edge, cutting to within 1/2 inch of opposite side; open roast, pressing with hand to flatten. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 2139mg Sodium Food Exchanges: 0 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 0 0 0 0 * Exported from MasterCook * Marinated Pork Tenderloin Recipe By Serving Size Categories Amount -------3 :n/a : 6 Preparation Time :0:00 : Grilling Pork

Main Dish

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

Ingredient -- Preparation Method -------------------------------lite soy sauce

2 1 2 2

1/2

tablespoons teaspoon teaspoon

dry red wine vegetable oil dried thyme garlic cloves -- pressed pork tenderloins - (3/4 lb ea)

Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Add tenderloins; cover or seal, and chill 8 hours, turning occasionally. Remove tenderloins from marinade, discarding marinade. Grill, covered with grill lid, over medium heat (300 to 350 degrees), turning occasionally, about 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); 1g Total Fat; (75% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mascarpone Cream Pie With Berry Glaze Recipe By Serving Size Categories Amount -------6 1 1/2 1/4 2 1 1/2 2 1 2 1 1 1/3 :Jan Curry; Raleigh, NC : 0 Preparation Time :0:00 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------butter or margarine Bordeaux cookies - (6.75 oz) -- crumbled chopped pecans cornstarch sugar whipping cream egg yolks -- lightly beaten mascarpone cheese - (8 oz) -- softened orange liqueur or fresh orange juice vanilla extract Orange rind strips -- for garnish === BERRY GLAZE === whole-berry cranberry sauce seedless blackberry jam

1 1/2 1 1/2

tablespoons teaspoons

orange liqueur or fresh orange juice grated orange rind

Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan. Bake at 350 degrees for 15 minutes or until golden brown; cool. Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat. Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust. Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired. For Berry Glaze: COOK all ingredients in a small saucepan over medium heat 5 to 7 minutes, stirring until cranberry sauce and jam melt. Strain mixture, discarding solids. Makes about 1 1/2 cups) This recipe yields 1 (9-inch) pie. Comments: For testing purposes only, we used Pepperidge Farm cookies.

Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 2590 Calories (kcal); 252g Total Fat; (85% calories from fat); 18g Protein; 78g Carbohydrate; 1101mg Cholesterol; 855mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 49 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mashed Potato Casserole Recipe By Serving Size Categories Amount -------1 1/2 1/4 2 1 :Terry Anderson; Brooksville, FL : 6 Preparation Time :0:00 : Casseroles Ingredient -- Preparation Method -------------------------------frozen mashed potatoes - (22 oz) salt freshly-ground black pepper eggs -- lightly beaten cream cheese - (3 oz) -- softened

Measure -----------package teaspoon teaspoon large package

1 1 1

small jar cup

onion -- chopped diced pimiento - (2 oz) -- undrained shredded sharp Cheddar cheese - (4 oz)

Prepare potatoes according to package, adding 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs, cream cheese, and onion; fold in pimiento. Place in a lightly greased 11- by 7-inch pan. Bake, covered, at 350 degrees for 30 minutes. Uncover and sprinkle with cheese. Bake 10 more minutes. This recipe yields 6 servings. Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 29 Calories (kcal); 1g Total Fat; (46% calories from fat); 2g Protein; 2g Carbohydrate; 62mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meatball Lasagna Recipe By Serving Size Categories Amount -------1 1 1/4 1/2 1/2 1 2 1 2 1 60 :Susie Smith; Orlando, FL : 8 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------container ricotta cheese - (15 oz) container onion-and-chive flavored cream cheese -- (8 oz), softened chopped fresh basil garlic salt seasoned pepper egg -- lightly beaten shredded mozzarella cheese - (8 oz) -- divided shredded Parmesan cheese - (3 oz) -- divided tomato basil pasta sauce - (26 oz ea) egg roll wrappers - (16 oz) frozen cooked Italian-style meatballs -- (to 64)

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

cup teaspoon teaspoon large cups package jars package

Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside. Sread 1 cup pasta sauce in bottom of a lightly greased 13- by 9-inch baking dish. Cut egg roll wrappers in half lengthwise; arrange 10 halves over pasta sauce. (Wrappers will overlap.) Top with meatballs. Spoon 3

cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers; top with remaining wrappers and pasta sauce. Bake at 350 degrees for 50 minutes. Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes. This recipe yields 8 servings. Comments: For testing purposes only, we used Classico Tomato and Basil pasta sauce. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 9 Calories (kcal); 1g Total Fat; (54% calories from fat); 1g Protein; trace Carbohydrate; 23mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meatball Minestrone Recipe By Serving Size Categories Amount -------3 1 3 32 1 60 1 8 1 1/2 :Amanda Abele; Fayetteville, AR : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------garlic cloves -- minced olive oil cannellini beans - (15 oz ea) -- undrained, divided chicken broth vegetable soup mix - (1.4 oz) frozen cooked meatballs - (to 64) diced tomatoes with basil, garlic, and oregano - (14 1/2 oz) dried crushed red pepper uncooked rotini pasta bag fresh spinach - (10 oz) -- torn === GARNISHES === Shredded Parmesan cheese Chopped fresh parsley

Measure -----------tablespoon cans ounces package can teaspoon ounces

Saut� garlic in hot oil in a stockpot over medium-high heat 1 minute. Stir in 2 cans of beans and chicken broth, and bring to a boil. Stir in vegetable soup mix until dissolved.

Add meatballs, tomatoes, and red pepper; return to a boil. and cook, stirring often, 15 minutes.

Add rotini, Garnish,

Stir in remaining can of beans and spinach; cook 5 more minutes. if desired. Serve minestrone with breadsticks. This recipe yields 4 quarts. Comments:

For testing purposes only, we used Knorr Vegetable Soup Mix.

Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 quarts" - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 19g Total Fat; (62% calories from fat); 19g Protein; 6g Carbohydrate; 0mg Cholesterol; 2886mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Meatball Quesadillas Recipe By Serving Size Categories Amount -------1/2 12 30 1 1/2 1 :Sharon Jones; Birmingham, AL : 4 Preparation Time :0:00 : Appetizers

Main Dish

Measure -----------jar cups small

Ingredient -- Preparation Method -------------------------------spicy black bean dip - (16 oz jar) flour tortillas - (8" dia) frozen cooked meatballs - (to 32) -- thawed, crumbled shredded Monterey Jack cheese with peppers - (6 oz) green bell pepper -- diced === TOPPINGS === Sour cream Salsa

Sread bean dip over 6 tortillas. Layer crumbled meatballs, cheese, and bell pepper evenly over bean dip. Top with remaining tortillas. Cook quesadillas in a nonstick skillet or griddle over medium heat 2 minutes on each side or until golden and cheese is melted. Cut into 4 triangles, and serve with desired toppings. This recipe yields 4 to 6 main dish or 10 to 12 appetizer servings.

Comments: For testing purposes only, we used Guiltless Gourmet Spicy Black Bean Dip. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); trace Total Fat; (5% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Chocolate Sauce Recipe By Serving Size Categories Amount -------1 1/2 3/4 3/4 1/2 1/4 3 :n/a : 0 Preparation Time :0:00 : Desserts

Sauces

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

Ingredient -- Preparation Method -------------------------------cocoa sugar ground cinnamon half-and-half butter or margarine -- melted honey coffee liqueur

COmbine first 3 ingredients in a small saucepan. Gradually whisk in half-and-half, butter, and honey. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in liqueur. Serve warm over ice cream or pound cake. This recipe yields 2 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1820 Calories (kcal); 104g Total Fat; (48% calories from fat); 18g Protein; 235g Carbohydrate; 248mg Cholesterol; 964mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 11

1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Dinner Salad Recipe By Serving Size Categories Amount -------1 1 1 1 3/4 1 1 4 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------lean ground beef onion -- chopped chopped tomatoes - (14 1/2 oz) -- undrained taco seasoning mix - (1/4 oz) water pinto beans - (16 oz) -- rinsed, drained pasteurized process cheese spread - (8 oz) -- cut up Shredded lettuce tortilla salad shells or boats === TOPPINGS === Chopped tomato Sliced ripe olives

Measure -----------pound large can envelope cup can package

Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in tomatoes, seasoning mix, and 3/4 cup water; cook over medium heat 10 minutes or until liquid evaporates. Stir in pinto beans and cheese spread, and cook until cheese spread is melted. Serve over shredded lettuce in tortilla salad shells with desired toppings. This recipe yields 4 servings. Comments: If you can't find tortilla salad shells in your grocery store, serve over tortilla chips. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 23g Total Fat; (69% calories from fat); 20g Protein; 2g Carbohydrate; 85mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Mexican Farmer's Omelet Recipe By Serving Size Categories Amount -------2 1 1 8 1/4 1 2 12 :n/a : 4 Preparation Time :0:00 : Egg Dishes

Omelets

Measure -----------tablespoons small ounces teaspoon can tablespoons large teaspoon

1/2

Ingredient -- Preparation Method -------------------------------butter or margarine red bell pepper -- diced onion -- diced processed cheese product -- divided ground red pepper black beans - (15 oz) -- (optional), rinsed, and drained salsa eggs salt Additional salsa -- for serving

Melt butter in a saucepan over medium-high heat; add red bell pepper and onion, and saut� until tender. Reduce heat to low. Add half of cheese, ground red pepper, and, if desired, black beans; cook, stirring often, until cheese melts. Keep warm. Microwave remaining cheese and 2 tablespoons salsa in a microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until cheese melts. Set aside. Whisk eggs and salt until frothy. Coat a 10-inch nonstick skillet with cooking spray, and place over medium-high heat. Add one-fourth of egg mixture. As egg mixture starts to cook, gently lift edges of omelet, and tilt pan so uncooked portion flows underneath. Spoon one-fourth of vegetable mixture on half of omelet. Slide filling half of omelet onto a serving plate, folding remaining half over filling. Repeat procedure 3 times. Drizzle each omelet with melted cheese mixture, and serve with additional salsa. This recipe yields 4 large omelets. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 19g Total Fat; (64% calories from fat); 17g Protein; 6g Carbohydrate; 577mg Cholesterol; 528mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 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 * Mexican Meat Mix Recipe By Serving Size Categories Amount -------2 1/2 2 1/2 1 3 1 1 1 1/4 1 1 1/4 :Oscar Gomez; Tucson, AZ : 0 Preparation Time :0:00 : Beef Sandwiches

Pork

Measure -----------pounds pounds cup can tablespoon jar cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------boneless chuck roast -- trimmed boneless pork roast -- trimmed water onions -- chopped chopped green chiles - (4 oz) vegetable oil mild green salsa - (16 oz) all-purpose flour salt ground cumin garlic powder

Place roasts and 1 cup water in a 6-quart pressure cooker. Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat 8 to 10 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium-low, and cook 40 minutes. (Pressure control will rock occasionally.) Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you. Drain meat, reserving juice. Pour juice into a fat strainer; let stand until fat rises to top. Reserve juice; discard fat. Cool meat slightly, and shred. Saut� onion and green chiles in hot oil in the cooker for 1 minute. Stir in green salsa and next 4 ingredients. Cook 1 minute over medium-low heat. Stir in reserved meat juice and shredded meat. Cook 5 minutes or until thickened. Serve on kaiser rolls with green salsa, if desired. This recipe yields 9 cups. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "9 cups" - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 15g Total Fat; (35% calories from fat); 8g Protein; 54g Carbohydrate; 0mg Cholesterol; 2153mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Pinto Beans Recipe By Serving Size Categories Amount -------1 3 3 1 1 2 2 3/4 1/2 :n/a : 0 Preparation Time :0:00 : Beans Ingredient -- Preparation Method -------------------------------dried pinto beans reserved chicken broth -- see * Note bacon slices -- diced onion -- chopped green bell pepper -- chopped ground cumin chili powder salt freshly-ground black pepper

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

* Note: See the "Chicken Enchiladas Verde" recipe which is included in this collection. Sort and wash pinto beans; place in a large saucepan. Cover with water 2 inches above beans, and bring to a boil. Boil beans 1 minute. Cover, remove from heat, and let soak 1 hour. Drain. Bring beans, broth, and remaining ingredients to a boil. Cover, reduce heat, and simmer 2 hours. Chill, if desired; reheat over medium heat. This recipe yields 4 cups. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 870 Calories (kcal); 14g Total Fat; (13% calories from fat); 50g Protein; 144g Carbohydrate; 16mg Cholesterol; 1984mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1994 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Vegetable-Chicken Casserole

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

:n/a : 6 Preparation Time :0:00 : Casseroles

Main Dish

Measure -----------package cups cup can can cup can cans tablespoons

Ingredient -- Preparation Method -------------------------------nacho-seasoned tortilla chips -- (14 1/2 oz) chopped cooked chicken shredded four cheese Mexican-style cheese blend - (2 oz) corn with red and green peppers - (15 1/4 oz), drained cut green beans - (14 1/2 oz) -- drained sour cream cream of chicken soup - (10 3/4 oz) -- undiluted chopped green chiles - (4.5 oz) taco seasoning mix Green chile peppers -- whole, for garnish

Set aside 16 whole tortilla chips, and crush enough remaining chips to measure 1 cup. Stir together chicken, half of cheese, corn, and next 5 ingredients. Spoon into a lightly greased 11- by 7-inch baking dish. Sprinkle with remaining cheese and crushed chips. Arrange whole chips around edge of dish. Bake, covered, at 375 degrees for 30 minutes or until bubbly. salsa. Garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 44 Calories (kcal); 4g Total Fat; (81% calories from fat); 1g Protein; 1g Carbohydrate; 9mg Cholesterol; 76mg 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 0 0 0 * Exported from MasterCook * Mexico Nuts Recipe By Serving Size Categories :Judy Carter; Winchester, TN : 0 Preparation Time :0:00 : Condiments Serve with

Snacks

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

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

Ingredient -- Preparation Method -------------------------------powdered sugar cornstarch ground cinnamon salt ground cloves ground red pepper ground allspice egg white cold water pecan halves Vegetable cooking spray

Combine first 7 ingredients. Whisk egg white lightly; add 2 tablespoons water, whisking mixture until blended. Dip pecan halves into egg white mixture. Drain well with a slotted spoon. Dredge in sugar mixture. Place nuts in a single layer on a baking sheet coated with cooking spray. Bake at 250 degrees for 1 1/2 hours. This recipe yields 1 cup. Per 2-tablespoon serving: Calories 144 (58% from fat); Fat 9.3g (sat 0.7g, mono 5.7g, poly 2.3g); Protein 1.4g; Carb 16g; Fiber 1g; Chol 0mg; Iron 0.4mg; Sodium 80mg; Calc 10mg. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 1125 Calories (kcal); 73g Total Fat; (55% calories from fat); 12g Protein; 119g Carbohydrate; 0mg Cholesterol; 594mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 6 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mice Cookies Recipe By Serving Size Categories Amount -------1 :Marilyn and Jenny Branson; Spring, TX : 0 Preparation Time :0:00 : Cookies Desserts Ingredient -- Preparation Method -------------------------------butter or margarine -- softened

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

1 1 1 1 3 1/2 1 1/4 1/4 60

cup large teaspoon teaspoon cups cup cup cup pieces

light brown sugar - (firmly packed) egg almond extract vanilla extract all-purpose flour dry-roasted peanuts raisins red cinnamon candies red or black string licorice - (2" long)

Beat butter and sugar at medium speed with an electric mixer until creamy; add egg, and extracts, beating until blended. Gradually add flour, beating well. Cover and chill 1 hour. Shape dough into 1-inch balls; taper 1 end of each ball to form a teardrop shape. Press 1 side flat; place flat sides on lightly greased baking sheets. Place peanut halves in dough for ears. Place raisins in dough for eyes and red cinnamon candies for noses. Make a 1/2-inch-deep hole at tail end with a wooden pick. Bake at 325 degrees for 10 to 12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Insert licorice pieces for tails. This recipe yields 4 dozen. Comments: Licorice. For testing purposes only, we used Twizzlers Pull-N-Peel Peel licorice strings from bundle, and cut to desired length.

Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - Per serving: 4459 Calories (kcal); 265g Total Fat; (52% calories from fat); 88g Protein; 444g Carbohydrate; 684mg Cholesterol; 3129mg Sodium Food Exchanges: 24 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 49 1/2 Fat; 3 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Miniature Tomato Sandwiches Recipe By Serving Size Categories Amount -------1 1/4 :n/a : 16 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------baguette mayonnaise

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

1 2 4

1/4 1/4

package teaspoons teaspoon teaspoon

cream cheese - (3 oz) -- softened chopped fresh basil salt -- divided freshly-ground black pepper -- divided plum tomatoes -- sliced

Cut baguette into 16 slices. Stir together mayonnaise, cream cheese, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cover and chill 8 hours, if desired. Spread cheese mixture on baguette slices. with remaining salt and pepper. This recipe yields 16 appetizer servings. Source: "Southern Living Magazine, June 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 4g Total Fat; (32% calories from fat); 3g Protein; 15g Carbohydrate; 1mg Cholesterol; 227mg Sodium Food Exchanges: 1 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 * Mint Julep Recipe By Serving Size Categories Amount -------1/4 1 1 1/2 2 2 :n/a : 1 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------bourbon Mint Syrup -- (see below) Fresh mint sprigs -- for garnish === MINT SYRUP === coarsely chopped fresh mint sugar water Top with tomato, and sprinkle

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

Combine 1/4 cup bourbon and 1 tablespoon Mint Syrup; serve mixture over crushed ice. Garnish, if desired. For Mint Syrup: TieE mint in a cheesecloth bag, and place in a saucepan. Add sugar and water; bring to a boil. Cook, stirring constantly, until sugar dissolves. Remove from heat; cover and let cool. Remove and discard cheesecloth bag. (Makes 2 3/4 cups enough for 44 juleps. Store any leftover syrup in the refrigerator, and use it to sweeten iced tea)

This recipe yields 1 serving. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 1687 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 400g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 27 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Minute Minestrone Recipe By Serving Size Categories Amount -------1 2 2 2 1 1 1 1/2 1/2 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------great Northern beans - (15.8 oz) -- rinsed, drained diced tomatoes with basil, garlic, and oregano - (14 1/2 oz ea) -- undrained vegetable juice - (11 1/2 oz ea) water frozen mixed vegetables - (10 oz) freshly-ground black pepper uncooked quick-cooking brown rice pesto sauce

Measure -----------can cans cans cups package teaspoon cups cup

Bring first 6 ingredients to a boil in a Dutch oven Stir in rice; cover, reduce heat, and simmer 5 minutes. Remove from heat, and let stand 5 minutes. Stir in pesto. This recipe yields 3 quarts. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 quarts" - - - - - - - - - - - - - - - - - - Per serving: 608 Calories (kcal); 56g Total Fat; (81% calories from fat); 20g Protein; 9g Carbohydrate; 35mg Cholesterol; 839mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mocha Cheesecake Pie Recipe By Serving Size Categories Amount -------1/2 2 1 3 3 4 1 :n/a : 0 Preparation Time :0:00 : Desserts

Pies

Measure -----------package packages can tablespoons tablespoons cup

Ingredient -- Preparation Method -------------------------------refrigerated piecrusts - (15-oz pkg) cream cheese - (8 oz ea) -- softened sweetened condensed milk - (14 oz) instant coffee granules almond liqueur bittersweet chocolate baking squares -- (1 oz ea), melted sliced almonds -- toasted

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Bake at 450 degrees for 9 to 11 minutes or until golden brown; cool. Beat cream cheese at high speed with an electric mixer until creamy; gradually add condensed milk, beating until smooth. Add coffee granules, almond liqueur, and chocolate; beat until blended. Pour into prepared crust. Bake at 350 degrees for 30 to 35 minutes or until set. Cool on a wire rack; cover and chill 4 hours. Top with toasted almonds. This recipe yields 1 (9-inch) pie. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 889 Calories (kcal); 76g Total Fat; (72% calories from fat); 31g Protein; 33g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook *

Mocha Pecan Mud Pie Recipe By Serving Size Categories Amount -------1 3 1 1 1/4 1/4 1 1 10 chopped :Chef James King CEC; Jake's Famous Restaurant, Edisto Island, SC : 0 Preparation Time :0:00 : Desserts Pies Ingredient -- Preparation Method -------------------------------cream-filled chocolate sandwich cookie crumbs - (12 cookies) butter or margarine -- melted egg white -- lightly beaten chopped pecans sugar coffee ice cream -- softened chocolate ice cream -- softened cream-filled chocolate sandwich cookies -- coarsely

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

Stir together cookie crumbs and butter. Press into a 9-inch pieplate. Brush with egg white. Bake at 350 degrees for 5 minutes. Cool. Place pecans on a lightly greased baking sheet; sprinkle with sugar. at 350 degrees for 8 to 10 minutes. Cool. Bake

Stir together ice creams, 1 cup cookie chunks, and 1 cup pecans; spoon into crust. Freeze 10 minutes. Press remaining cookie chunks and pecans on top. Cover and freeze 8 hours. This recipe yields 1 pie. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 2638 Calories (kcal); 196g Total Fat; (63% calories from fat); 33g Protein; 216g Carbohydrate; 303mg Cholesterol; 769mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 38 1/2 Fat; 12 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mocha Walnut Torte Recipe By Serving Size Categories :n/a : 0 Preparation Time :0:00 : Desserts

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

Measure -----------package squares cup can cup large teaspoon cup

Ingredient -- Preparation Method -------------------------------refrigerated piecrusts - (15-oz pkg) unsweetened chocolate - (1 oz ea) butter or margarine sweetened condensed milk - (14 oz) coffee liqueur or strong brewed coffee -- (to 1/3) eggs -- lightly beaten salt walnuts -- toasted, chopped

Fit piecrust into a 10-inch tart pan according to package directions. Trim off excess pastry. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450 degrees for 7 to 9 minutes or until lightly browned. Melt chocolate and butter in a large saucepan over low heat, stirring constantly. Stir in condensed milk and next 3 ingredients. Pour into prepared piecrust; sprinkle with walnuts. Bake at 350 degrees for 40 to 45 minutes or until center is set. chilled or warm with ice cream. This recipe yields 1 (10-inch) tart. Comments: If you don't have a tart pan, use a 9-inch pieplate. fat and calories, substitute low-fat sweetened condensed milk. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 tart" - - - - - - - - - - - - - - - - - - Per serving: 1296 Calories (kcal); 126g Total Fat; (82% calories from fat); 42g Protein; 16g Carbohydrate; 498mg Cholesterol; 847mg Sodium Food Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mock Chopped Liver Recipe By Serving Size Categories Amount -------1 :n/a : 0 Preparation Time :0:00 : Appetizers To reduce Serve

Dips/Spreads

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

Ingredient -- Preparation Method -------------------------------dried lentils

2 1 1 1

1/4 1/2

cups medium tablespoon cup teaspoon teaspoon

chicken broth -- see * Note sweet onion -- chopped vegetable oil walnuts -- lightly toasted salt freshly-ground black pepper === GARNISHES === Chopped green onions Walnut halves Baby leaf lettuce

* Note:

Beef or vegetable broth may be substituted for chicken broth.

Bring lentils and chicken broth to a boil in a large saucepan over medium heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until lentils are tender. Drain lentils, if necessary. Saut� chopped onion in hot vegetable oil in a large skillet over medium-high heat for 5 minutes or until onion is tender. Process one-third of lentils, one-third of onion, and one-third of walnuts in a food processor, in 3 batches, until mixture is smooth, stopping to scrape down sides. Stir together lentil mixture, salt, and pepper. Line a 3-cup mold with plastic wrap. Spoon lentil mixture into mold. Cover and chill 8 hours. Unmold onto a serving plate. sticks and crackers. This recipe yields 3 cups. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 1647 Calories (kcal); 89g Total Fat; (46% calories from fat); 95g Protein; 136g Carbohydrate; 0mg Cholesterol; 2083mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 9 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moroccan Chicken Recipe By Serving Size Categories :Marcia Walker; Toccoa, GA : 4 Preparation Time :0:00 : Chicken Garnish, if desired. Serve with celery

Main Dish

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

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

Ingredient -- Preparation Method -------------------------------skinned boned chicken breast halves -- cut 1" cubes olive oil salsa raisins sliced ripe olives honey ground cinnamon ground cumin

Cook chicken in hot oil in a Dutch oven over medium-high heat 5 minutes or until chicken is done. Stir in remaining ingredients. Reduce heat to low, and simmer 15 minutes. This recipe yields 4 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 173 Calories (kcal); 4g Total Fat; (18% calories from fat); 3g Protein; 36g Carbohydrate; 0mg Cholesterol; 846mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mrs. Floyd's Divinity Recipe By Serving Size Categories Amount -------2 1/2 1/2 1/2 1/4 2 1 1 :Louise Floyd; Selma, AL : 0 Preparation Time :0:00 : Candies

Desserts

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

Ingredient -- Preparation Method -------------------------------sugar water light corn syrup salt egg whites vanilla extract chopped pecans -- toasted Toasted pecan halves -- for garnish

Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248 degrees (about 15 minutes). Remove syrup mixture from heat. Beat egg whites at high speed with an electric mixer until stiff peaks

form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272 degrees (about 4 to 5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool. This recipe yields 4 dozen (1 3/4 pounds). Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 dozen pieces" - - - - - - - - - - - - - - - - - - Per serving: 3237 Calories (kcal); 80g Total Fat; (21% calories from fat); 16g Protein; 649g Carbohydrate; 0mg Cholesterol; 851mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 42 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom-Hamburger Steaks Recipe By Serving Size Categories Amount -------1 1 6 2 1/2 1 1/4 1 1 1/2 1/2 8 :Eunice Oakley; Jay, OK : 4 Preparation Time :0:00 : Beef

Main Dish

Measure -----------tablespoon small pounds medium large cup tablespoon tablespoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------butter or margarine onion -- chopped fresh mushrooms -- sliced lean ground beef potato -- shredded egg -- lightly beaten ketchup all-purpose flour Worcestershire sauce salt freshly-ground black pepper bacon slices

Melt butter in a large skillet; add onion and mushrooms, and saut� over medium heat 2 to 3 minutes or until tender. Remove from skillet.

Combine ground beef and next 7 ingredients in a large bowl; shape into 8 patties. Top 4 patties evenly with onion mixture; cover with remaining patties, pressing edges to seal. Wrap each with 2 bacon slices, securing with wooden picks. Place on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially open) 10 minutes on each side or until beef is no longer pink. This recipe yields 4 servings. Source: "Southern Living Magazine, August 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 769 Calories (kcal); 57g Total Fat; (68% calories from fat); 47g Protein; 13g Carbohydrate; 236mg Cholesterol; 886mg Sodium Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom-Rosemary Mashed Potatoes Recipe By Serving Size Categories Amount -------1 2 1/3 1 2 2 4 1 2 1 :n/a : 8 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------frozen mashed potatoes - (22 oz) milk salt butter or margarine fresh mushrooms - (8 oz ea) -- coarsely chopped garlic cloves -- pressed whipping cream fresh or dried rosemary -- minced freshly-ground black pepper Microwave

Combine first 3 ingredients in a 2-quart microwave-safe bowl. at HIGH 15 minutes, stirring once. Let stand 2 minutes.

Melt butter in a large skillet over medium-high heat; add mushrooms and garlic, and saut� 5 minutes or until tender. Add whipping cream, rosemary, and pepper, and cook, stirring occasionally, 12 minutes or until thickened. Spread half of potatoes in a lightly greased 11- by 7-inch baking dish;

top with mushroom mixture and remaining potatoes. 20 minutes. This recipe yields 8 servings.

Bake at 350 degrees for

Comments: Strip leaves from fresh rosemary using thumb and index finger, starting from the top of the stem. Discard stem, and chop leaves. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 16g Total Fat; (82% calories from fat); 3g Protein; 5g Carbohydrate; 58mg Cholesterol; 342mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushrooms In Sour Cream Recipe By Serving Size Categories Amount -------1/4 1 2 1/2 1/2 1/4 1 1 1/4 * Note: :n/a : 6 Preparation Time :0:00 : Appetizers

Mushrooms

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

Ingredient -- Preparation Method -------------------------------butter or margarine assorted fresh mushrooms -- coarsely chopped garlic cloves -- minced dry white wine -- see * Note salt freshly-ground black pepper all-purpose flour container sour cream - (8 oz) chopped fresh parsley

Marsala wine may be substituted for white wine, if desired.

Melt butter in a large skillet over medium-high heat; add mushrooms and garlic, and saut� 5 minutes. Add wine, salt, and pepper. Cook, stirring often, 4 to 5 minutes or until wine is reduced by half. Stir in flour, and cook 1 minute. Add sour cream and parsley, stirring until thoroughly heated. Chill 8 hours, if desired. Serve warm with crostini or in a round bread shell. This recipe yields 6 to 8 appetizer servings.

Comments: desired.

Crostini may be cut with a horse-head cookie cutter, if

Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 8g Total Fat; (89% calories from fat); trace Protein; 2g Carbohydrate; 21mg Cholesterol; 258mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mustard-Glazed Ham Steak With Fruit Salsa Recipe By Serving Size Categories Amount -------1/3 3 1 1/2 1/2 1/2 1/2 1/8 :n/a : 6 Preparation Time :0:00 : Grilling Main Dish

Ham

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

jar teaspoon teaspoon teaspoon

1

Ingredient -- Preparation Method -------------------------------honey mustard soy sauce ham steak, 1 1/4" thick === FRUIT SALSA === pineapple -- cored, chopped refrigerated mango - (26-oz jar) -- drained, chopped red bell pepper -- diced grated fresh ginger honey mustard salt

Stir together mustard and soy sauce. Place ham on grill rack, and brush top side with mustard mixture. Grill, covered with grill lid, over medium heat (300 to 350 degrees) 15 minutes. Turn and brush with mustard mixture. Grill 10 more minutes, and brush with remaining mustard mixture. Serve with Fruit Salsa. For Fruit Salsa: Stir together all ingredients. (Makes about 2 1/2 cups)

This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 40 Calories (kcal); 1g Total Fat; (25% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 752mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mustard-Glazed Root Vegetables Recipe By Serving Size Categories Amount -------3 1 2 3 3 2 1 1/2 1/4 1/2 1/2 :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------medium package pounds medium tablespoons tablespoons teaspoon teaspoon cup cup

Ingredient -- Preparation Method -------------------------------leeks - (abt 2 lbs) baby carrots - (16 oz) new potatoes -- thinly sliced onions -- cut into wedges butter or margarine -- melted pure olive oil garlic clove -- pressed salt freshly-ground black pepper Dijon mustard orange chutney

Remove roots, tough outer leaves, and tops from leeks, leaving 4 inches of dark leaves. Cut diagonally into 1-inch slices. Place leeks, carrots, new potatoes, and onion in an aluminum foil-lined 15- by 10-inch jellyroll pan. Stir together butter and next 4 ingredients. Drizzle over vegetables; toss to coat. Bake at 400 degrees for 45 minutes or until tender, stirring once. Stir together mustard and chutney; spoon over vegetables, and toss to coat. Serve immediately. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 7g Total Fat; (28% calories from fat); 5g Protein; 33g Carbohydrate; 16mg Cholesterol; 497mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Neapolitan Cookies Recipe By Serving Size Categories Amount -------1 1 1 1 2 1/2 1 1/2 1/2 1 1/3 1/4 1 1/3 1/2 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar egg vanilla extract all-purpose flour baking powder salt unsweetened chocolate square - (1 oz) -- melted finely-chopped walnuts or pecans finely-chopped candied cherries red liquid food coloring -- (1 to 2) flaked coconut rum extract

Beat butter at medium speed with an electric mixer until creamy. Add sugar, beating until light and fluffy. Add egg and vanilla, beating until blended. Gradually add flour, baking powder, and salt, beating until blended. Divide dough into thirds; place each portion in a separate bowl. Stir chocolate and walnuts into 1 portion; chopped cherries and red food coloring into second portion; and coconut and rum extract into third portion. Line an 8-inch square baking dish with plastic wrap. Press chocolate mixture into dish. Top with rum mixture and cherry mixture, pressing gently. Cover and chill 8 hours. Cut dough evenly into 5 sections. Cut each section into 1/8-inch-thick slices. Arrange slices, 2 inches apart, on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. to wire racks to cool. Freeze up to 1 month, if desired. This recipe yields 8 dozen. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 dozen" Remove

- - - - - - - - - - - - - - - - - - Per serving: 3622 Calories (kcal); 191g Total Fat; (47% calories from fat); 40g Protein; 442g Carbohydrate; 684mg Cholesterol; 3734mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Potato Gratin With Lima Beans And Egg Recipe By Serving Size Categories Amount -------6 1/2 3 1/4 1/4 3 1/2 1/2 1/2 :n/a : 6 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------new potatoes -- thinly sliced frozen large lima beans -- thawed stale French bread slices shredded Gruy�re cheese - (1 oz) shredded Parmesan cheese - (1 oz) hard-cooked eggs -- quartered salt freshly-ground black pepper whipping cream Add

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

Cook potato slices in boiling, salted water to cover 13 minutes. beans, and cook 2 more minutes. Remove from heat; drain well.

Pulse bread slices in a blender or food processor 8 or 10 times or until bread is crumbly. Place potato slices and lima beans in a greased 10-inch deep-dish pie plate; sprinkle with half of Gruy�re and half of Parmesan. Top evenly with egg; sprinkle with remaining cheese, salt, and pepper. Pour cream around inside edge of pie plate; sprinkle evenly with breadcrumbs. Bake at 475 degrees for 10 minutes or until lightly browned. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); 7g Total Fat; (39% calories from fat); 3g Protein; 22g Carbohydrate; 27mg Cholesterol; 192mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Wave Beans And Franks Recipe By Serving Size Categories Amount -------2 8 1/4 1/3 2 :n/a : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------pinto beans - (15 oz ea) -- undrained turkey hot dogs -- cut 1/2" slices pickle relish ketchup honey

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

Combine all ingredients in a 2-quart baking dish. Cover with plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at HIGH 8 to 10 minutes, stirring every 5 minutes. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 11g Total Fat; (51% calories from fat); 9g Protein; 14g Carbohydrate; 64mg Cholesterol; 1096mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * New Year's Day Soup Recipe By Serving Size Categories Amount -------1 2 1 2 2 :Chris Schrang; Cumming, GA : 10 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------diced smoked lean ham celery ribs -- chopped onion -- chopped carrots -- chopped garlic cloves -- minced

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

2 2 2 1 1 1 1/2 1/2 1/2

cans cans cans can can cups cup teaspoon

black-eyed peas - (15 oz ea) -- undrained low-sodium fat-free chicken broth -- (14 1/2 oz ea) no-salt-added stewed tomatoes -- (14 1/2 oz ea), undrained no-salt-added diced tomatoes -- (14 1/2 oz), undrained tomato sauce - (8 oz) chopped fresh spinach chopped fresh parsley freshly-ground black pepper Chopped fresh spinach -- for garnish

Saut� first 5 ingredients over medium heat in a Dutch oven until vegetables are tender. Stir in black-eyed peas and next 4 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes. Stir in 1 1/2 cups spinach, parsley, and pepper. This recipe yields 10 cups. Per cup: Calories 144; Fat 1.4g; Cholesterol 7mg; Sodium 538mg. Garnish, if desired.

Source: "Southern Living Magazine, January 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 15 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * North African Breakfast Couscous Recipe By Serving Size Categories Amount -------2 1/4 1/4 2 1 10 1/4 2 1 :Mary Lynn and Lee Tucker : 8 Preparation Time :0:00 : Breakfast

Rice/Grains

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

Ingredient -- Preparation Method -------------------------------water sugar fresh orange juice butter or margarine quick-cooking couscous currants or golden raisins grated orange rind ground cinnamon

1 2 10

pinch

salt navel oranges -- sectioned, chopped pitted dates -- chopped Orange sections -- for garnish

Bring 2 1/4 cups water and sugar to a boil in a saucepan, stirring constantly; boil gently 10 minutes or until slightly thickened. Stir in orange juice. Remove from heat, and stir in butter. Combine couscous and next 4 ingredients in a large bowl; stir in hot sugar syrup. Let stand 20 minutes, stirring occasionally. Stir in chopped orange and dates. Serve warm or cold. Garnish, if desired. This recipe yields 8 servings. Per serving: Calories 228; Fat 1.9g; Cholesterol 4mg; Sodium 39mg.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 85 Calories (kcal); 2g Total Fat; (14% calories from fat); 1g Protein; 19g Carbohydrate; 4mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Mary Lynn and Lee Tucker are the owners of The Manor at Taylor's Store Bed and Breakfast Country Inn near Smith Mountain Lake, VA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oatmeal Cake Recipe By Serving Size Categories Amount -------1 1/2 1 1/2 1 2 1/2 1 1/4 1 2 1 1/2 1 1/2 1 1/2 :Sherry Higginbotham; Hurricane, WV : 12 Preparation Time :0:00 : Cakes Desserts Ingredient -- Preparation Method -------------------------------boiling water uncooked regular or quick-cooking oats butter or margarine -- softened sugar brown sugar - (firmly packed) -- divided ground cinnamon ground nutmeg vanilla extract eggs all-purpose flour baking soda salt flaked coconut - (to 2)

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

1 1/2 1/3 1/3

cups cup cup

chopped pecans butter or margarine -- melted milk

Stir together 1 1/2 cups boiling water and oats; let stand 20 minutes. Beat 1/2 cup butter, 1 cup sugar, and 1 cup brown sugar in a large bowl at medium speed with an electric mixer until creamy; add cinnamon and next 3 ingredients, beating well. Stir in flour, baking soda, and salt just until moistened; beat in oatmeal. Pour batter into a lightly greased 13- by 9-inch pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Combine remaining 1 1/2 cups brown sugar, coconut, and remaining ingredients in a bowl; spread over warm cake. Broil 8 inches from heat 2 to 3 minutes or until golden. This recipe yields 12 to 15 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 24g Total Fat; (59% calories from fat); 4g Protein; 32g Carbohydrate; 67mg Cholesterol; 338mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oatmeal Dinner Rolls Recipe By Serving Size Categories Amount -------2 1 3 2 1/2 1 4 1 1/2 1/3 :Carol Barclay; Portland, TX : 32 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------water quick-cooking oats butter or margarine active dry yeast - (1/4 oz) warm water -- (100 to 110 degrees) sugar all-purpose flour salt brown sugar - (firmly packed)

Measure -----------cups cup tablespoons envelopes cup tablespoon cups teaspoons cup

Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool

to 110 degrees. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. Punch dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9- by 1 3/4-inch round cakepans. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. Bake at 375 degrees for 15 minutes or until golden brown. This recipe yields 32 rolls. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g Protein; 14g Carbohydrate; 3mg Cholesterol; 112mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Old-Fashioned Coleslaw Recipe By Serving Size Categories Amount -------1 4 1 1 3 1/2 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------angel hair slaw cabbage - (10 oz) green onions -- chopped green bell pepper -- chopped tomato -- seeded, chopped mayonnaise salt

Measure -----------package medium medium tablespoons teaspoon

Stir together all ingredients. This recipe yields 6 servings.

Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-29-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 6g Total Fat; (79% calories from fat); 1g Protein; 3g Carbohydrate; 2mg Cholesterol; 221mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Onion Pie Recipe By Serving Size Categories Amount -------5 2 1/4 1/4 1 15 :n/a : 6 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------sweet onions -- thinly sliced olive oil salt freshly-ground black pepper refrigerated piecrusts - (15 oz) pimiento-stuffed olives

Measure -----------large tablespoons teaspoon teaspoon package

Saut� onion in hot oil in a large skillet or Dutch oven over medium-high heat for 25 minutes or until golden. Stir in salt and pepper. Unfold 1 piecrust, and roll to press out fold lines. Place on a lightly greased baking sheet; roll to a 13-inch circle. Spoon onion mixture onto piecrust, leaving a 1-inch border; lightly brush border with water. Roll remaining piecrust to press out fold lines; cut into 1/2-inch strips. Arrange in a lattice design over filling; fold edges up over lattice, pressing to seal. Place olives in some of lattice openings. Bake at 375 degrees on lower oven rack for 25 to 30 minutes or until golden brown. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 5g Total Fat; (53% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Orange-Banana Smoothie Recipe By Serving Size Categories Amount -------1 2 1 3/4 2 :n/a : 0 Preparation Time :0:00 : Desserts

Ices/Sorbets

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

Ingredient -- Preparation Method -------------------------------orange sherbet bananas -- sliced and frozen orange juice milk honey Ice cubes

Process first 5 ingredients in a blender until smooth, stopping to scrape down sides. Add enough ice cubes to bring mixture to 5-cup level, and process until smooth. Serve immediately. This recipe yields 5 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 cups" - - - - - - - - - - - - - - - - - - Per serving: 1110 Calories (kcal); 15g Total Fat; (11% calories from fat); 15g Protein; 242g Carbohydrate; 44mg Cholesterol; 273mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 2 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Orange-Dijon Pork Loin Recipe By Serving Size Categories :Jo Ann Pugh; Shreveport, LA : 8 Preparation Time :0:00 : Main Dish

Pork

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

Measure -----------teaspoons teaspoon teaspoon teaspoon teaspoon pounds jars cup cup teaspoon large

Ingredient -- Preparation Method -------------------------------dried thyme salt rubbed sage ground allspice freshly-ground black pepper rolled boneless pork loin roast - (to 5) === ORANGE-DIJON SAUCE === orange marmalade - (12 oz ea) Dijon mustard Worcestershire sauce ground ginger garlic cloves -- minced Place roast in a

Combine first 5 ingredients; rub evenly over roast. lightly greased 13- by 9-inch pan.

Bake at 325 degrees for 1 hour. Cover and bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Top with Orange-Dijon Sauce. For Orange-Dijon Sauce: Bring all ingredients to a boil in a small saucepan over medium heat. Serve with pork loin. (Makes 2 cups) This recipe yields 8 servings. Comments: Assistant Foods Editor Kate Nicholson loves this recipe she got from family friend Jo Ann Pugh of Shreveport, LA. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (20% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 434mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange-Pecan Scones Recipe By Serving Size Categories Amount -------:n/a : 16 Preparation Time :0:00 : Biscuits

Breads/Rolls

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

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

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

cups cup teaspoons cup cup cup cup teaspoon

self-rising flour sugar grated orange rind butter or margarine buttermilk fresh orange juice chopped pecans vanilla extract Sugar

Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar. Bake at 425 degrees for 12 to 14 minutes or until golden brown. This recipe yields 16 scones. Comments: Freeze scones up to 1 month. Thaw in refrigerator 8 hours. Bake scones at 350 degrees for 10 minutes or until thoroughly heated. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 7g Total Fat; (40% calories from fat); 2g Protein; 19g Carbohydrate; 11mg Cholesterol; 246mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates NOTES : Recipe from the 1994 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oregano-Feta Dressing Recipe By Serving Size Categories Amount -------3 3 1 1/4 :Charlotte Bryant; Greensburg, KY : 0 Preparation Time :0:00 : Condiments Salads/Dressings Ingredient -- Preparation Method -------------------------------reduced-fat feta cheese -- crumbled = (or substitute regular feta cheese) nonfat buttermilk fresh lemon juice garlic clove

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

1/2 1/4 2 2 1/4

teaspoon teaspoon tablespoons tablespoons small

dried oregano = (or 1 tspn chopped fresh oregano) freshly-ground black pepper water olive oil green bell pepper -- chopped

Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds. This recipe yields about 1 cup. Per 2 tablespoons: Calories 60 (77% from fat); Fat 5.1g (sat 1.4g, mono 3g, poly 0.7g); Protein 2.6g; Carb 1.2g; Fiber 0.1g; Chol 4mg; Iron 0.1mg; Sodium 158mg; Calc 42mg. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 290 Calories (kcal); 28g Total Fat; (82% calories from fat); 3g Protein; 10g Carbohydrate; 2mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oriental Pizza Recipe By Serving Size Categories Amount -------2 1 1 1/8 1/3 1/3 1 1 6 3 2 :Nicole Autry, age 11; Sanford, FL : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------soy sauce orange marmalade honey ground ginger chopped cooked shrimp - (abt 8 med) chopped cooked chicken Italian bread shell - (16 oz) shredded mozzarella cheese - (4 oz) green onions -- sliced mushrooms -- sliced grated Parmesan cheese Stir in shrimp and chicken;

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

Stir together first 4 ingredients in a bowl.

cover and chill 15 minutes.

Drain, discarding marinade. Top

Place bread shell on a baking sheet; sprinkle with mozzarella cheese. with shrimp, chicken, vegetables, and Parmesan cheese. Bake at 450 degrees for 8 to 10 minutes. This recipe yields 4 to 6 servings. Comments: For testing purposes only, we used a Boboli bread shell.

Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 45 Calories (kcal); 1g Total Fat; (15% calories from fat); 2g Protein; 8g Carbohydrate; 2mg Cholesterol; 568mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oven Apple Butter Recipe By Serving Size Categories Amount -------8 1 1 1 :Mark Sohn; Pikeville, KY : 0 Preparation Time :0:00 : Dips/Spreads Ingredient -- Preparation Method -------------------------------Granny Smith apples -- peeled, diced apple juice sugar ground cinnamon

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

Cook diced apple and juice in a Dutch oven over medium heat 30 minutes or until apple is tender. Stir until apple is mashed. Stir in sugar and cinnamon. Pour apple mixture into a lightly greased 11- by 7-inch baking dish. Bake at 275 degrees for 4 1/2 hours, stirring every hour, or until spreading consistency. Cover and chill. For Spiced Oven Apple Butter: Increase cinnamon to 2 teaspoons and add 1/2 teaspoon ground cloves and 1/4 teaspoon ground allspice. This recipe yields 3 cups. Source: "Southern Living Magazine, October 2000"

S(Formatted for MC6): "05-19-2001 by Joe Comiskey Yield: "3 cups"

-

jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 1393 Calories (kcal); 1g Total Fat; (0% calories from fat); 4g Protein; 358g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Overnight Vegetable Salad Recipe By Serving Size Categories Amount -------1 1/2 1/2 3/4 1 1/2 2/3 1 1 3/4 1/2 2 1 1 1/2 2 1 1 2 1 :n/a : 12 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------vegetable oil cider vinegar confectioners sugar grated orange rind fresh orange juice salt Worcestershire sauce paprika dry mustard garlic cloves -- pressed whole green beans - (14 1/2 oz) -- drained sweet peas - (15 1/4 oz) -- drained pimiento-stuffed olives -- sliced carrots -- cut thin strips celery -- cut thin strips green onions -- sliced green bell peppers -- chopped Cabbage bowl or cabbage leaves slivered almonds - (2 oz) -- toasted Add green beans and

Measure -----------cups cup cup teaspoons cup teaspoon teaspoon teaspoon teaspoon can can cup bunch bunch package

Stir together first 10 ingredients in a large bowl. next 6 ingredients. Cover and chill overnight. Drain and spoon into cabbage bowl. almonds. This recipe yields 12 servings.

Sprinkle with toasted slivered

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 262 Calories (kcal); 27g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 190mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pandy's Biscuits Recipe By Serving Size Categories Amount -------4 1/2 2/3 2 :n/a : 24 Preparation Time :0:00 : Biscuits

Breads/Rolls

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

Ingredient -- Preparation Method -------------------------------self-rising flour baking soda shortening buttermilk

Combine flour and baking soda; cut in shortening with a pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Bake at 400 degrees for 10 to 12 minutes. This recipe yields 2 dozen. Source: "Southern Living Magazine, November 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 6g Total Fat; (41% calories from fat); 3g Protein; 16g Carbohydrate; 1mg Cholesterol; 312mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook *

Panhandle Sandwiches Recipe By Serving Size Categories Amount -------1/2 4 2 2 4 4 8 :Jean Voan; Shepherd, TX : 4 Preparation Time :0:00 : Sandwiches Ingredient -- Preparation Method -------------------------------light butter or margarine -- softened green onions -- diced prepared mustard Worcestershire sauce French bread loaves - (6" ea) -- split Monterey Jack cheese slices ham slices Spread butter mixture evenly over cut

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

Stir together first 4 ingredients. sides of bread.

Cut cheese slices in half; place 2 halves evenly on bottom halves of bread. Top with ham slices and tops of bread. Wrap each sandwich in foil. Bake sandwiches at 350 degrees for 5 minutes or until thoroughly heated and cheese melts. This recipe yields 4 servings. Comments: Sandwiches may be prepared ahead and frozen. degrees for 40 minutes. Bake at 350

Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 16g Total Fat; (68% calories from fat); 15g Protein; 2g Carbohydrate; 47mg Cholesterol; 849mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Parmesan Cheese Bites Recipe By Serving Size Categories Amount -------:Caryn Nabors; Gadsden, AL : 0 Preparation Time :0:00 : Appetizers

Snacks

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

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

1 2/3 1/4 1/2

2

cup cup teaspoon cup tablespoons

all-purpose flour grated Parmesan cheese ground red pepper butter or margarine -- cut up milk

Stir together first 3 ingredients in a medium bowl; cut in butter with a pastry blender until crumbly. (Mixture will look very dry.) Gently press mixture together with hands, working until blended and smooth (about 2 to 3 minutes). Shape dough into 2 (4-inch-long) logs. Wrap in plastic wrap, and place in an airtight container. Chill 8 hours, or freeze up to 3 months. (Thaw overnight in refrigerator.) Cut into 1/4-inch-thick slices, and place on a lightly greased baking sheet. Brush with milk. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. up to 1 month, if desired. This recipe yields 32 cheese bites. Comments: Dough may be rolled rectangle on a lightly floured crosswise into 4 strips, using squares. Place cheese squares immediately. into a 10- by 7-inch (1/4-inch-thick) surface. Cut lengthwise into 8 strips and a pastry wheel or knife and forming 32 on a lightly greased baking sheet, and bake Freeze

Source: "Southern Living Magazine, January 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "32 bites" - - - - - - - - - - - - - - - - - - Per serving: 1530 Calories (kcal); 110g Total Fat; (64% calories from fat); 37g Protein; 99g Carbohydrate; 294mg Cholesterol; 1947mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Parmesan Turkey Cutlets Recipe By Serving Size Categories Amount -------:Roberta Duffy; Alexandria, VA : 4 Preparation Time :0:00 : Main Dish Turkey

Poultry

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

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

1 2

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

cup cup teaspoon teaspoon cup

Italian-seasoned breadcrumbs grated Parmesan cheese paprika freshly-ground black pepper turkey tenderloins - (abt 1 1/2 lbs) Vegetable cooking spray olive oil Lemon wedges

Combine first 4 ingredients; set aside. Cut tenderloins into 1-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Coat both sides of turkey with cooking spray; dredge in breadcrumb mixture. Cook half of turkey slices in 2 tablespoons hot olive oil in a large nonstick skillet over medium-high heat 1 minute on each side or until done. Repeat procedure with remaining turkey and hot oil. Serve with lemon wedges. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 18g Total Fat; (86% calories from fat); 6g Protein; 1g Carbohydrate; 10mg Cholesterol; 248mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Passover Granola Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1/4 1/2 1/2 :Jami Gaudet; Macon, GA : 0 Preparation Time :0:00 : Breakfast

Snacks

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

Ingredient -- Preparation Method -------------------------------light brown sugar - (firmly packed) canola oil water margarine chopped pecans or almonds flaked coconut

1 1

1/3

teaspoon package cup

ground cinnamon matzo farfel -- (12 ounces) raisins or chopped dates

Cook first 4 ingredients over medium heat in a large saucepan, stirring constantly, 5 minutes or until margarine melts. Stir in pecans, coconut, and cinnamon. Add matzo farfel; toss well to coat. Spread mixture in a lightly greased 15- by 10-inch jellyroll pan. Bake at 350 degrees for 35 minutes or until golden, stirring occasionally. Remove from oven; stir in raisins. Cool completely. Store in an airtight container. This recipe yields about 3 cups. Comments: Jami's tips: "For easier cleanup, line your pan with aluminum foil. Also, I add fresh bananas and blueberries to this in my cereal bowl; yum! It's so delicious; I make it year-round." Source: "Southern Living Magazine, April 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 1376 Calories (kcal); 155g Total Fat; (99% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 537mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 31 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta Sauce Recipe By Serving Size Categories Amount -------2 4 1/4 2 2 8 1/4 2 1 1 2 :Donna Snider; Woodbridge, VA : 0 Preparation Time :0:00 : Sauces Ingredient -- Preparation Method -------------------------------onions -- chopped garlic cloves -- chopped vegetable oil diced tomatoes - (28 oz ea) -- undrained tomato paste - (12 oz ea) water sugar dried Italian seasoning salt dried basil freshly-ground black pepper

Measure -----------small cup cans cans cups cup tablespoons tablespoon tablespoon teaspoons

1

teaspoon

dried crushed red pepper

Saut� onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions and freeze. This recipe yields 12 cups. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "12 cups" - - - - - - - - - - - - - - - - - - Per serving: 806 Calories (kcal); 56g Total Fat; (59% calories from fat); 4g Protein; 80g Carbohydrate; 0mg Cholesterol; 6466mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 11 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pasta Sauce With Meatballs Recipe By Serving Size Categories Amount -------4 14 :Donna Snider; Woodbridge, VA : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------Pasta Sauce -- (see recipe), thawed frozen cooked meatballs Hot cooked spaghetti

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

Cook sauce and meatballs in a saucepan over medium heat 15 to 20 minutes or until thoroughly heated. Serve over hot cooked spaghetti. This recipe yields 4 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - 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 Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Peachy Buttermilk Recipe By Serving Size Categories Amount -------2 2 1/2 2 :Mary Lynn and Lee Tucker : 4 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------low-fat buttermilk sliced peeled fresh peaches frozen orange juice concentrate -- thawed, undiluted honey

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

Process all ingredients in a blender until smooth and frothy, stopping to scrape down sides. This recipe yields 4 servings. Per serving: Comments: Calories 206; Fat 2.4g; Cholesterol 10mg; , Sodium 63mg.

For a thicker drink, substitute frozen peach slices.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Mary Lynn and Lee Tucker are the owners of The Manor at Taylor's Store Bed and Breakfast Country Inn near Smith Mountain Lake, VA Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Peanut Butter Chocolate Delight Recipe By Serving Size Categories Amount -------3/4 :n/a : 15 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------butter or margarine -- melted

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

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

cups cup package cup cup package package cups

all-purpose flour finely-chopped roasted peanuts cream cheese - (8 oz) -- softened container frozen whipped topping - (12 oz) -- thawed, sifted powdered sugar crunchy peanut butter chocolate instant pudding mix - (3.9 oz) vanilla instant pudding mix - (3.4 oz) milk Bake at 375

Combine first 3 ingredients; press into a 13- by 9-inch pan. degrees for 15 minutes; cool.

Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended. Spread over prepared crust, and chill. Beat pudding mixes and milk at medium speed with an electric mixer 2 minutes. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer, and chill. This recipe yields about 15 servings. Comments: For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 15g Total Fat; (57% calories from fat); 5g Protein; 20g Carbohydrate; 31mg Cholesterol; 160mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear Crisp Recipe By Serving Size Categories Amount -------2 1 1/2 1/2 1/3 1/2 :n/a : 10 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------buttermilk biscuit mix light brown sugar - (firmly packed) ground cinnamon butter or margarine flaked coconut coarsely-chopped macadamias

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

6 1 2

large tablespoon tablespoons

pears lemon juice butter or margarine

Combine first 3 ingredients in a large bowl; cut in 1/2 cup butter with a pastry blender until crumbly. Stir in coconut and nuts. Press 2 1/2 cups mixture into bottom of a lightly greased 13- by 9-inch baking dish. Bake at 350 degrees for 10 minutes. Peel, core, and thinly slice pears. Toss pear slices with lemon juice; arrange evenly over crust. Sprinkle with remaining crumb mixture, and dot with 2 tablespoons butter. Bake at 350 degrees for 40 minutes or until pear is tender. This recipe yields 10 to 12 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 12g Total Fat; (62% calories from fat); 1g Protein; 15g Carbohydrate; 31mg Cholesterol; 117mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear Salad With J�cama And Snow Peas Recipe By Serving Size Categories Amount -------2 2 1 1/2 1/2 2 2 1 1 1/2 2 1 1 3 :Kate Stewart Rovner; Plano, TX : 4 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------fresh snow peas -- see * Note ripe pears -- peeled fresh lemon juice j�cama -- peeled, see * Note fresh spinach leaves balsamic vinegar Dijon mustard garlic clove -- minced freshly-ground black pepper olive oil green onion - (to 2) -- thinly sliced chopped fresh basil chopped pecans -- toasted

Measure -----------cups teaspoons small cups tablespoons teaspoon teaspoon tablespoons tablespoon tablespoons

* Note: One (9-ounce) package frozen snow pea pods may be substituted for fresh snow peas. One Red Delicious apple may be substituted for j�cama. Cook snow peas in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process. Cut lengthwise into 1/4-inch strips. Cut pears into 1/4-inch strips; toss with lemon juice. spinach into thin strips. Cut j�cama and

Whisk together vinegar and next 3 ingredients. Gradually add oil, whisking until mixture is well blended. Stir in green onions and basil. Chill 15 minutes. Combine vegetable strips and pear strips. Drizzle with dressing, tossing to coat; sprinkle with pecans. Serve immediately. This recipe yields 4 servings. Per serving: Calories 127 (48% from fat); Fat 6.8g (sat 0.8g, mono 4.5g, poly 0.9g); Protein 2.5g; Carb 16g; Fiber 4.6g; Chol 0mg; Iron 2mg; Sodium 43mg; Calc 53mg. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 145 Calories (kcal); 11g Total Fat; (63% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear Salad With Raspberry Cream Recipe By Serving Size Categories Amount -------3/4 1/4 3 1/8 4 2 1 1 1/2 :Persis Schlosser; Denver, CO : 4 Preparation Time :0:00 : Fruit

Salads/Dressings

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

Ingredient -- Preparation Method -------------------------------sour cream raspberry preserves red wine vinegar Dijon mustard firm -- ripe pears lemon juice Bibb lettuce -- torn romaine lettuce head -- torn freshly-shredded Parmesan cheese

6 1/2 cup

bacon slices -- cooked, crumbled fresh raspberries Set dressing aside.

Whisk together first 4 ingredients.

Peel pears, if desired; quarter pears. Brush with lemon juice. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries. This recipe yields 4 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 14g Total Fat; (74% calories from fat); 5g Protein; 6g Carbohydrate; 27mg Cholesterol; 179mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe was a Grand Prize Winner in our 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pear Tart Recipe By Serving Size Categories Amount -------3 1 3 1/4 1/4 1/4 1/4 :n/a : 6 Preparation Time :0:00 : Desserts

Tarts

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

Ingredient -- Preparation Method -------------------------------Butter-flavored cooking spray frozen phyllo pastry sheets -- thawed finely-chopped blanched almonds egg sugar -- divided fresh pears ground cinnamon apple jelly -- melted

Coat a 10-inch pieplate with butter-flavored cooking spray. Place 1 phyllo sheet over pieplate, leaving edges overhanging; coat sheet with cooking spray. Place second phyllo sheet on top in opposite direction; coat with cooking spray. Top with third sheet; coat with cooking spray. Roll and fold edges under loosely to form a ruffled edge. Stir together chopped almonds, egg, and 2 tablespoons sugar; spread over bottom of shell. Peel and core pears. Cut in half vertically; cut each half into 1/8- to 1/4-inch slices, keeping slices in order as they are cut. Arrange slices over almond mixture in shape of 6 pear halves, letting slices fan out slightly.

Stir together remaining 2 tablespoons sugar and ground cinnamon; sprinkle over pears. Coat lightly with cooking spray. Shield edges of phyllo with aluminum foil. Bake at 400 degrees for 35 minutes. Brush tops of pears with apple jelly. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g Protein; 30g Carbohydrate; 31mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peasant Soup Recipe By Serving Size Categories Amount -------9 1 2 1/4 1 1 5 2 1 1/2 1/4 1/2 cup can teaspoon teaspoon :Abi Gallagher; Pittsburgh, PA : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------baby carrots -- sliced onion -- coarsely chopped celery ribs -- diced chopped fresh parsley kielbasa sausage - (16 oz) -- cut 1/4 slices = (or coarsely chopped cooked ham) bay leaf chicken broth - (14 1/2 oz ea) -- divided angel hair coleslaw - (10 oz pkg) russet potatoes -- peeled, and cut into 1/2" cubes frozen -- cut green beans kidney beans - (15 oz) -- rinsed, drained dried thyme freshly-ground black pepper

Measure -----------large cup package cans package

1/2

Bring first 6 ingredients and 4 cans chicken broth to a boil in a stockpot; reduce heat, and simmer 45 minutes. Add remaining broth, coleslaw, and remaining ingredients; simmer 30 minutes or until vegetables are tender. Remove and discard bay leaf. (Freeze leftover soup up to 1 month.) This recipe yields 2 1/2 quarts.

Comments: You may cook first 6 ingredients and 4 cans chicken broth in a 5-quart slow cooker on LOW for 4 hours. Add remaining can of broth, coleslaw, and remaining ingredients; cook on HIGH 1 hour. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 quarts" - - - - - - - - - - - - - - - - - - Per serving: 214 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g Protein; 48g Carbohydrate; 0mg Cholesterol; 122mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Pie Cookies Recipe By Serving Size Categories Amount -------1 1/2 1/2 2 2 1/2 1/4 1/2 3 3/4 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar dark corn syrup eggs -- separated all-purpose flour butter or margarine powdered sugar dark corn syrup finely chopped pecans

Beat 1 cup butter and sugar at medium speed with an electric mixer until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour; cover and chill 1 hour. Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat. Stir in pecans; chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside. Shape cookie dough into 1-inch balls; place 2 inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on dough balls. Bake at 375 degrees for 6 minutes. Remove from oven, and place pecan balls in center of each cookie. Bake 8 to 10 more minutes or until

lightly browned. cool completely.

Cool 5 minutes on baking pans; remove to wire racks to Freeze up to 1 month, if desired.

This recipe yields 4 1/2 dozen. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 1/2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 4558 Calories (kcal); 242g Total Fat; (46% calories from fat); 46g Protein; 572g Carbohydrate; 995mg Cholesterol; 2810mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat; 22 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Squares Recipe By Serving Size Categories Amount -------2 1/2 1 1 1 1 1 1 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------all-purpose flour confectioners' sugar butter or margarine sweetened condensed milk - (14 oz) egg vanilla extract almond brickle chips - (7.5 oz) chopped pecans Cut

Combine all-purpose flour and confectioners' sugar in a medium bowl. in butter with a pastry blender until crumbly. Press mixture evenly into a greased 13- by 9-inch pan. degrees for 15 minutes. Bake at 350

Stir together condensed milk and next 4 ingredients until well blended; pour over crust. Bake at 350 degrees for 25 minutes or until golden. Cool and cut into squares. This recipe yields 4 dozen. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6):

"05-31-2001 Yield: "4 dozen"

by

Joe Comiskey

-

jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 3408 Calories (kcal); 271g Total Fat; (70% calories from fat); 42g Protein; 214g Carbohydrate; 684mg Cholesterol; 1935mg Sodium Food Exchanges: 14 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 53 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pepper Burgers With Caramelized Onions Recipe By Serving Size Categories Amount -------1 1/4 1/4 1/4 1/4 1/4 1 2 4 :Adelyne Smith; Dunnville, KY : 4 Preparation Time :0:00 : Beef

Sandwiches

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

Ingredient -- Preparation Method -------------------------------ground beef salt freshly-ground white pepper freshly-ground black pepper ground red pepper paprika Caramelized Onions -- (see recipe) white balsamic vinegar kaiser rolls -- split Lettuce leaves

Shape beef into 4 patties. Combine salt and next 4 ingredients; sprinkle evenly over both sides of patties. Grill, covered with grill lid, over medium-high heat (350� to 400�) 5 minutes on each side or until beef is no longer pink. Cook Caramelized Onions and vinegar in a small saucepan over medium heat 5 minutes or until thoroughly heated. Spoon over burgers. Top with lettuce leaves, and serve on rolls. This recipe yields 4 servings. Comments: Adelyne Smith's Pepper Burgers and our easy Caramelized Onions make great companions. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 352 Calories (kcal); 30g Total Fat; (78% calories from fat); 19g Protein; trace Carbohydrate; 96mg Cholesterol; 210mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peppered Pork With Pecan Biscuits Recipe By Serving Size Categories Amount -------1 1/2 1 1 1 3/4 4 1/2 1 1/4 2 16 :n/a : 6 Preparation Time :0:00 : Main Dish

Pork

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

Ingredient -- Preparation Method -------------------------------pepper salt pork tenderloin rapid-rise yeast - (1/4 oz) sugar warm water -- (100 to 110 degrees) biscuit mix diced pecans buttermilk butter or margarine -- melted pesto pecan halves Coarse-grained Dijon mustard

Combine pepper and salt, and rub evenly over tenderloin. Place on a lightly greased rack inside a roasting pan. Bake at 450 degrees for 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Let stand 10 minutes; thinly slice. Combine yeast, sugar, and 3/4 cup warm water in a large bowl; let mixture stand 5 minutes. Add biscuit mix and next 4 ingredients to bowl, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 2-inch round cutter. Place biscuits on a lightly greased baking sheet; place a pecan half in center of each biscuit. Bake at 425 degrees for 20 to 25 minutes or until lightly browned. biscuits; serve pork in biscuits with mustard. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): Split

"05-17-2001

by

Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 552 Calories (kcal); 25g Total Fat; (41% calories from fat); 24g Protein; 56g Carbohydrate; 73mg Cholesterol; 1358mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peppered Rib-Eye Roast Recipe By Serving Size Categories Amount -------1 3/4 1 3 1 1/2 1/2 1 1/4 1 1/2 :Sandra F. Alsup; Knoxville, TN : 10 Preparation Time :0:00 : Beef

Main Dish

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

Ingredient -- Preparation Method -------------------------------soy sauce red wine vinegar tomato paste garlic cloves -- minced paprika assorted coarsely-ground peppercorns ground cardamom beef eye of round roast - (5 to 6 lbs) -- trimmed water cornstarch Saut�ed sliced mushrooms -- (optional)

Stir together first 5 ingredients. Combine peppercorns and ground cardamom; press into roast. Place roast in a shallow dish; pour marinade over roast. Cover and chill 8 hours, turning roast occasionally. Remove roast from marinade, reserving 1 cup marinade. Wrap roast in aluminum foil, sealing well; place in a shallow roasting pan. Bake at 300 degrees for 2 hours or until done. Remove from oven; unwrap foil, and drain, reserving juices. Increase oven temperature to 350 degrees; return roast to pan, and bake 15 minutes. Combine 1/4 cup water and cornstarch in a saucepan, stirring until mixture is smooth. Stir in reserved juices and reserved 1 cup marinade. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Stir in mushrooms, if desired. Serve with roast. This recipe yields 10 to 12 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 1660mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peppered Rib-Eye Steaks Recipe By Serving Size Categories Amount -------2 1/2 1 1 1/2 4 1/2 1 1/2 1 1/2 1 1/2 6 3 :n/a : 6 : Beef Preparation Time :0:00

Main Dish

Measure -----------teaspoons tablespoon teaspoons teaspoons teaspoons teaspoons teaspoons tablespoons

Ingredient -- Preparation Method -------------------------------freshly-ground black pepper dried thyme salt garlic powder lemon pepper ground red pepper dried parsley flakes beef rib-eye steaks, 1 1/2" thick olive oil Fresh thyme sprigs -- for garnish

Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, June 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 7g Total Fat; (84% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 619mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Peppermint Ice-Cream Pie Recipe By Serving Size Categories Amount -------25 3/4 1/2 1 :Mallory Sue Koch, age 9; Hoover, AL : 0 Preparation Time :0:00 : Desserts Pies Ingredient -- Preparation Method -------------------------------hard peppermint candies milk vanilla ice cream -- softened ready-made chocolate crumb crust - (6 oz) Chocolate hard shell topping

Measure -----------cup gallon

Process candies in a blender on low until finely crushed, stopping to scrape down sides. Add milk, and blend until smooth. Add ice cream, 2 or 3 scoops at a time, and process until smooth. Pour ice cream mixture into crust; freeze 5 hours or until firm. Cut pie into wedges; drizzle each with hard shell topping before serving. This recipe yields 1 (6-inch) pie. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 2235 Calories (kcal); 122g Total Fat; (47% calories from fat); 43g Protein; 258g Carbohydrate; 490mg Cholesterol; 934mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 24 1/2 Fat; 17 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Picnic Fried Chicken Recipe By Serving Size Categories Amount -------2 :n/a : 6 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------chickens - (2 lbs ea) -- cut up

2 1 2 2 2 3 2

cups large cups tablespoons teaspoons cups teaspoons

milk egg all-purpose flour salt freshly-ground black pepper shortening salt

Rinse chicken with cold water; pat dry, and set aside. Whisk together milk and egg in a bowl. Combine flour, 2 tablespoons salt, and pepper in a heavy-duty zip-top plastic bag. Dip 2 chicken pieces in milk mixture. Place in plastic bag; seal and shake to coat. Remove chicken; repeat procedure with remaining pieces. Melt shortening in a Dutch oven over medium heat; heat to 350 degrees. Fry chicken, in batches, 10 minutes on each side or until done and golden brown. Drain on paper towels. Sprinkle evenly with 2 teaspoons salt. This recipe yields 6 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 1119 Calories (kcal); 106g Total Fat; (84% calories from fat); 8g Protein; 36g Carbohydrate; 42mg Cholesterol; 2892mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pineapple Smoothie Recipe By Serving Size Categories Amount -------1 1 1/2 1/4 :n/a : 0 Preparation Time :0:00 : Desserts

Ices/Sorbets

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

Ingredient -- Preparation Method -------------------------------pineapple sherbet pineapple juice - (6 oz) grated lemon rind fresh lemon juice

Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately. This recipe yields 4 cups

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Pizza Pumpkins Recipe By Serving Size Categories Amount -------1 1/2 :n/a : 0 Preparation Time :0:00 : Halloween

Pizza

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

Ingredient -- Preparation Method -------------------------------cheese pizza kit - (14 7/8 oz) all-purpose flour Pizza sauce -- (optional)

Combine crust mix, cheese sauce, and cheese from pizza kit in a mixing bowl; add flour, and beat at medium speed with an electric mixer until mixture is well blended. Turn dough out onto a lightly floured surface; knead 4 or 5 times. Divide dough in half. Roll each dough portion to 1/8-inch thickness; cut with a 2 1/2-inch pumpkin-shaped cutter, and place on a lightly greased baking sheet. Bake at 425 degrees for 6 to 8 minutes. desired. This recipe yields about 2 1/2 dozen. Comments: Kit. For testing purposes only, we used Chef Boyardee Cheese Pizza Serve with pizza sauce, if

Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 dozen"

- - - - - - - - - - - - - - - - - - Per serving: 228 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g Protein; 48g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Pizza Rollups Recipe By Serving Size Categories Amount -------1 5 1 1 1/4 4 1/4 1 :Shavano Shaw, age 9 : 0 Preparation Time :0:00 : Piza Ingredient -- Preparation Method -------------------------------tomato -- diced cooked ham slices - (1 oz ea) -- diced green bell pepper -- diced pineapple tidbits - (8 oz) -- drained almonds -- chopped flour tortillas - (8" dia) pizza sauce shredded mozzarella cheese - (4 oz)

Measure -----------medium small can cup cup cup

Stir together first 5 ingredients. Brush tortillas with pizza sauce. Spread one-fourth of tomato mixture down center of each tortilla; sprinkle with cheese. Roll up, and place, seam-side down,in a lightly greased 13- by 9-inch pan. Bake at 350 degrees for 10 minutes. This recipe yields 4 rollups. Source: "Southern Living Magazine, August 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 rollups" - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 21g Total Fat; (56% calories from fat); 10g Protein; 27g Carbohydrate; 0mg Cholesterol; 410mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Piggly Wiggly/Southern Living "Can Do It Myself" cooking contest runner up Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook * Plum Good Fajitas Recipe By Serving Size Categories Amount -------1 1/2 1 1 1/2 1/4 1 1 1 2 8 1 1 1 2 :n/a : 8 Preparation Time :0:00 : Grilling

Main Dish

Measure -----------can cup large can cup cup tablespoon teaspoon teaspoon drops

large

Ingredient -- Preparation Method -------------------------------purple plums in heavy syrup - (17 oz) -- undrained butter or margarine onion -- chopped frozen lemonade concentrate - (6 oz) -- thawed, undiluted chili sauce soy sauce dry mustard ground ginger Worcestershire sauce hot sauce flour tortillas - (8" dia) red bell pepper -- cut into strips green bell pepper -- cut into strips onion -- sliced flank steaks - (1 lb ea) === TOPPINGS === Sliced green onions Sour cream Guacamole Puree

Drain plums, reserving syrup; remove pits from plums, and discard. plums and syrup in a blender, stopping once to scrape down sides.

Melt butter in a saucepan over medium-high heat; add chopped onion, and saut� until tender. Stir in plum puree, lemonade concentrate, and next 6 ingredients. Bring sauce to a boil; reduce heat, and simmer 15 minutes. Heat tortillas according to package directions; keep warm. Place peppers and onion slices in a grill basket coated with vegetable cooking spray. Place basket and steaks on food rack; baste with plum sauce. Grill, without grill lid, over high heat (400 to 500 degrees) 20 minutes or until desired degree of doneness, basting often and turning steaks once. Cut steaks diagonally across the grain into thin strips. Place steak and vegetables evenly in tortillas, and roll up, jellyroll fashion. Serve with desired toppings. This recipe yields 8 servings. Comments: Brand a dinner for eight a blazing success with this fajita recipe. Serve with Spanish rice and refried beans. Source: "Southern Living Magazine, date unknown"

S(Formatted for MC6): "05-31-2001 by Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 132 Calories (kcal); 12g Total Fat; (77% calories from fat); 1g Protein; 6g Carbohydrate; 31mg Cholesterol; 643mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Poblano-Shrimp Enchiladas Recipe By Serving Size Categories Amount -------3/4 5 1 1 1 1/4 1/2 1/4 1/4 1/2 8 1 1 1/2 :Jane Allen; Austin, TX : 4 Preparation Time :0:00 : Main Dish

Seafood

Measure -----------pound tablespoons large large teaspoon teaspoon teaspoon teaspoon cup can cups

Ingredient -- Preparation Method -------------------------------unpeeled medium-size fresh shrimp olive oil -- divided poblano pepper -- halved, seeded onion -- chopped tomato -- chopped salt dried oregano ground cumin freshly-ground black pepper sour cream corn tortillas green enchilada sauce - (10 oz) shredded Monterey Jack cheese - (6 oz)

Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside. Brush an 11- by 7-inch baking dish with 2 tablespoons oil. Set aside. Saut� pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop. Return chopped pepper to skillet. Add onion and next 5 ingredients; saut� 4 minutes. Add chopped shrimp, and saut� 1 minute; remove from heat, and cool 5 minutes. Stir in sour cream. Heat tortillas according to package directions. Spoon shrimp mixture evenly down center of each tortilla, and roll up. Arrange, seam-side down, in prepared pan. Top with sauce, and sprinkle with cheese. Cover and chill up to 1 day ahead. Bake at 350 degrees for 25 minutes or until thoroughly heated. This recipe yields 4 servings.

Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 346 Calories (kcal); 24g Total Fat; (61% calories from fat); 5g Protein; 30g Carbohydrate; 13mg Cholesterol; 234mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates NOTES : Recipe was a Runner-up in our 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Polka-Dot Peanut Butter Cookies Recipe By Serving Size Categories Amount -------1 1 1 1 2 2 1 1 :Nita Biskamp; Beaumont, TX : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened creamy peanut butter sugar dark brown sugar - (firmly packed) eggs all-purpose flour baking soda candy-coated chocolate pieces Additional candy-coated chocolate pieces

Beat first 4 ingredients at medium speed with an electric mixer until fluffy. Add eggs, beating until blended. Stir together flour and baking soda. Gradually add to butter mixture, beating until blended. Stir in 1 cup chocolate pieces. Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Place additional chocolate pieces in center of each cookie. Bake at 350 degrees for 8 to 10 minutes. This recipe yields about 6 dozen. Comments: For testing purposes only, we used M&M's for candy-coated chocolate pieces. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: Remove to wire racks to cool.

"6 dozen" - - - - - - - - - - - - - - - - - - Per serving: 3441 Calories (kcal); 195g Total Fat; (50% calories from fat); 39g Protein; 392g Carbohydrate; 871mg Cholesterol; 3250mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 37 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Popcorn Delight Recipe By Serving Size Categories Amount -------8 3 2 1 2 :Mrs. Denise Schwartz; Brighton, MI : 0 Preparation Time :0:00 : Snacks Ingredient -- Preparation Method -------------------------------popped popcorn corn chips -- coarsely crushed crispy corn puffs cereal white chocolate -- chopped candy-coated chocolate pieces -- (optional)

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

Combine first 3 ingredients in a large bowl. Microwave white chocolate in a glass bowl at HIGH 2 to 3 minutes, stirring every minute, until chocolate melts. Drizzle over popcorn mixture, tossing to coat. Stir in candy-coated chocolate pieces, if desired. Spread in a wax paper-lined 15- by 10-inch jellyroll pan; chill 30 minutes. Break into pieces; store in an airtight container. This recipe yields 15 cups. Comments: For testing purposes only, we used Kix cereal.

Source: "Southern Living Magazine, June 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "15 cups" - - - - - - - - - - - - - - - - - - Per serving: 2934 Calories (kcal); 195g Total Fat; (54% calories from fat); 25g Protein; 338g Carbohydrate; 0mg Cholesterol; 823mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 38 1/2 Fat; 18 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook * Pork Chops Italian Recipe By Serving Size Categories Amount -------2 2 6 2 1 1 16 :n/a : 6 Preparation Time :0:00 : Main Dish

Pork

Measure -----------tablespoons tablespoons tablespoons jar package ounces

Ingredient -- Preparation Method -------------------------------grated Parmesan cheese fine dry breadcrumbs boneless pork chops, 1" thick olive oil spaghetti sauce - (26 to 28 oz) garlic Italian style shredded cheese -- (8 oz) fettuccine -- cooked Fresh basil sprig -- for garnish Dredge pork chops in

Stir together Parmesan cheese and breadcrumbs. breadcrumb mixture.

Brown chops in hot oil in a large skillet over medium-high heat. Place chops in a lightly greased 11- by 7-inch baking dish; pour spaghetti sauce over chops. Bake at 350 degrees for 25 minutes. Sprinkle with cheese, and bake 5 more minutes. Serve over hot cooked fettuccine. Garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 56 Calories (kcal); 5g Total Fat; (81% calories from fat); 1g Protein; 2g Carbohydrate; 1mg Cholesterol; 50mg 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 * Pork Chops With Apple Stuffing Recipe By Serving Size Categories :n/a : 6 Preparation Time :0:00 : Main Dish

Pork

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

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

Ingredient -- Preparation Method -------------------------------frozen escalloped apples - (12 oz) butter or margarine - (1/2 stick) onion -- chopped celery rib -- chopped herb-seasoned stuffing mix - (8 oz) raisins hot water chicken bouillon granules center-cut pork chops, 1" thick freshly-ground black pepper Cranberry-orange relish -- (optional)

Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Set aside. Melt butter in a large skillet over me-dium heat; add onion and celery, and saut� until tender. Remove from heat. Stir in stuffing mix, apples, and raisins. Spoon into a lightly greased 13- by 9-inch baking dish. Stir together 3/4 cup water and bouillon granules, and pour evenly over stuffing mixture. Arrange pork chops on top, and sprinkle with pepper. Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 15 more minutes or until done. Serve with relish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 4g Carbohydrate; trace Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Medaillons In Mustard Sauce Recipe By Serving Size Categories Amount -------2 :n/a : 4 Preparation Time :0:00 : Main Dish

Pork

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

Ingredient -- Preparation Method -------------------------------vegetable oil

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

tablespoons teaspoon teaspoon pounds cup cups cup teaspoon teaspoon

coarse-grained mustard salt coarsely-ground black pepper pork tenderloin dry white wine or chicken broth === MUSTARD SAUCE === whipping cream coarse-grained mustard salt freshly-ground white pepper

Srir together first 4 ingredients. Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan. Bake at 450 degrees for 15 minutes. Reduce temperature to 400 degrees, and bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees, basting with wine every 10 minutes. Slice and serve with Mustard Sauce. For Mustard Sauce: Cook whipping cream in a heavy saucepan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Do not boil. Stir in remaining ingredients, and cook mixture 1 minute. (Makes 1 1/4 cups) This recipe yields 4 servings. Source: "Southern Living Magazine, February 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 624 Calories (kcal); 51g Total Fat; (73% calories from fat); 38g Protein; 3g Carbohydrate; 253mg Cholesterol; 524mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Roast With Hopping John Stuffing Recipe By Serving Size Categories Amount -------1 1/2 2 1 1/2 1 1/2 :n/a : 6 Preparation Time :0:00 : Main Dish

Pork

Measure -----------small medium tablespoons cups cups

Ingredient -- Preparation Method -------------------------------onion -- chopped green bell pepper -- chopped vegetable oil cooked long-grain rice frozen chopped collard greens -- thawed

1 1/2 1/2 1/2

1 2 1/2

can cup teaspoon teaspoon large pound

black-eyed peas - (15 oz) -- rinsed, drained diced cooked country ham sugar salt egg -- lightly beaten boneless pork loin roast

Saut� onion and bell pepper in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until tender. Remove from heat. Add rice and next 5 ingredients; stir in egg. Set stuffing aside. Butterfly pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Spoon 1 1/2 cups stuffing evenly over roast, leaving a 1/2-inch border. Roll up; tie with string at 1-inch intervals. Place, seam-side down, in a lightly greased 11- by 7-inch baking dish. Bake at 375 degrees for 55 to 60 minutes or until a meat thermometer inserted in center registers 160 degrees. Reheat remaining hopping John, and serve with roast. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 5g Total Fat; (75% calories from fat); 1g Protein; 3g Carbohydrate; 31mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork Tenderloin With Vegetables Recipe By Serving Size Categories Amount -------2 3 1 1/4 :Charlie Risien; San Antonio, TX : 4 Preparation Time :0:00 : Main Dish

Pork

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

Ingredient -- Preparation Method -------------------------------fennel bulbs portobello mushroom caps pork tenderloins - (1 3/4 to 2 lbs) -- trimmed olive oil -- divided

1/2 3 1 1/2

tablespoon tablespoons pint cup

salt coarsely-ground black peppercorns -- divided whipping cream dry sherry

Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds. Cut mushroom caps in half. Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side. Place pork in a shallow roasting pan; sprinkle with salt and 1 1/2 tablespoons pepper. Top with fennel and mushrooms; drizzle with remaining 2 tablespoons oil. Bake at 475 degrees for 35 to 40 minutes or until meat thermometer inserted into thickest portion registers 160 degrees. Transfer to a serving platter. Cook whipping cream, sherry, and remaining 1 1/2 tablespoons pepper in a saucepan over low heat, stirring mixture constantly, until thoroughly heated; serve over pork and vegetables. This recipe yields 4 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 624 Calories (kcal); 58g Total Fat; (85% calories from fat); 6g Protein; 17g Carbohydrate; 163mg Cholesterol; 912mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pork-Cashew Stir-Fry Recipe By Serving Size Categories Amount -------1 1/4 2 1 1 1 1/2 :n/a : 4 Preparation Time :0:00 : Main Dish

Pork

Measure -----------pound cup tablespoons large can cup

Ingredient -- Preparation Method -------------------------------lean boneless pork -- cut thin strips stir-fry sauce -- divided vegetable oil -- divided red bell pepper -- cut into pieces onion -- halved, and thinly sliced cut green beans - (14 1/2 oz) -- drained roasted cashews

Hot cooked quick-cooking rice Stir together pork and 2 tablespoons stir-fry sauce. Stir-fry pork in 1 tablespoon hot oil in a large skillet over high heat 3 to 5 minutes or until lightly browned. Remove pork, and set aside. Add remaining 1 tablespoon oil to skillet. 2 to 3 minutes or until crisp-tender. Stir-fry bell pepper and onion

Return pork to skillet. Stir in remaining 2 tablespoons stir-fry sauce, green beans, and cashews. Cook until thoroughly heated. Serve over rice. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 94 Calories (kcal); 7g Total Fat; (63% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 531mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portobellos With Scallion Butter Recipe By Serving Size Categories Amount -------1/3 1/4 1/4 1/8 1/8 1 4 :n/a : 4 Preparation Time :0:00 : Mushrooms

Side Dish

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

Ingredient -- Preparation Method -------------------------------butter chopped green onions chopped fresh cilantro salt freshly-ground black pepper lime juice fresh portobello mushrooms - (12 to 16 oz) -- sliced

Melt butter in a medium skillet over medium-high heat; stir in green onions and next 4 ingredients. Add sliced mushrooms, and saut� until tender. Serve immediately. This recipe yields 4 to 6 servings. Comments: For Grilled Portobellos With Scallion Butter, melt butter, and stir in green onions and next 4 ingredients. Brush whole mushrooms with

mixture, and grill, without grill lid, over medium-high heat (350 to 400 degrees) 5 minutes on each side. Slice and serve with remaining butter mixture. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 15g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 41mg Cholesterol; 224mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Chowder With Green Chiles Recipe By Serving Size Categories Amount -------1 4 5 1 1 1 1 1/4 1/4 1/3 1 1 1/4 2 1 1 6 1 :Sarah Davis; Birmingham, AL : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------red bell pepper poblano chile peppers chicken broth potato -- peeled, cubed onion -- chopped jalape�o pepper -- seeded, chopped salt freshly-ground black pepper - (to 1/2) butter or margarine all-purpose flour salt dry mustard freshly-ground black pepper - (to 1/2) half-and-half milk shredded Cheddar cheese - (4 oz) -- (4 ounces) bacon slices -- cooked, crumbled green onions -- chopped

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

Broil bell pepper and chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Bring chopped roasted peppers, chicken broth, and next 5 ingredients to a

boil in a Dutch oven over medium heat. or until potato is tender.

Reduce heat, and simmer 15 minutes

Melt butter in a heavy saucepan over low heat; whisk in flour and next 3 ingredients until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly. Sprinkle each serving evenly with cheese, bacon, and green onions. This recipe yields 9 cups. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "91 cups" - - - - - - - - - - - - - - - - - - Per serving: 1305 Calories (kcal); 81g Total Fat; (55% calories from fat); 54g Protein; 89g Carbohydrate; 190mg Cholesterol; 9290mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato-Smoked Sausage Hash Recipe By Serving Size Categories Amount -------1 1 1 1/2 1/2 1/2 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------smoked sausage - (16 oz) -- sliced onion -- chopped green bell pepper -- chopped frozen Southern style hash browns -- (32-oz pkg) salt freshly-ground black pepper

Measure -----------package medium medium package teaspoon teaspoon

Brown smoked sausage slices in a large nonstick skillet (about 5 minutes on each side); remove sausage slices from pan, reserving drippings in skillet. Saut� onion and green pepper in reserved drippings 3 minutes or until crisp-tender. Add hash browns, and cook, stirring occasionally, 5 minutes or until brown. Stir in sausage, salt, and pepper; cook 2 minutes or until thoroughly heated. This recipe yields 4 servings.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Pralines Recipe By Serving Size Categories Amount -------3 1 2 1/4 1/4 2 1 :Kay Wallace; Eclectic, AL : 0 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------light brown sugar - (firmly packed) whipping cream light corn syrup salt butter or margarine chopped pecans vanilla extract

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

Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, stirring constantly. Cook mixture, stirring occasionally, 6 to 8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage). Remove from heat, and add butter (do not stir). Let stand until candy thermometer reaches 150 degrees. Stir in pecans and vanilla, using a wooden spoon; stir constantly until candy begins to thicken. Drop by heaping teaspoonfuls, working rapidly, onto wax paper. until firm. This recipe yields 2 1/2 dozen. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 dozen" - - - - - - - - - - - - - - - - - - Let stand

Per serving: 2943 Calories (kcal); 295g Total Fat; (86% calories from fat); 24g Protein; 83g Carbohydrate; 450mg Cholesterol; 1143mg Sodium Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 58 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Prosciutto Bruschetta And Cantaloupe Chutney Recipe By Serving Size Categories Amount -------12 2 12 1/2 1 1 2 1/2 1/4 1/4 1/4 1/8 :Keevin Chavis; Charleston, SC : 12 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------baguette slices, 1/4" thick olive oil thin prosciutto slices -- see * Note === CANTALOUPE CHUTNEY === cantaloupe -- peeled, seeded, and diced shallot -- diced light brown sugar - (firmly packed) white wine vinegar minced fresh ginger -- see * Note garlic cloves -- minced salt ground cloves ground red pepper -- (optional)

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

* Note: Thinly sliced country ham may be substituted for prosciutto; 1/4 teaspoon ground ginger may be substituted for fresh ginger. Place baguette slices on a baking sheet, and brush tops with oil. Broil 3 inches from heat (with electric oven door partially open) until toasted, turning once. Top toast with prosciutto and Cantaloupe Chutney. Serve with remaining chutney. For Cantaloupe Chutney: Combine first 8 ingredients and, if desired, red pepper, in a large nonaluminum saucepan; cook over medium-low heat, stirring often, 45 minutes or until thickened. Cool. (Makes 1 1/2 cups) This recipe yields 12 appetizer servings. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 2g Total Fat; (65% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quiche Lorraine Recipe By Serving Size Categories Amount -------1/2 8 4 2 6 1 1/2 1/8 1/8 1/8 :n/a : 0 Preparation Time :0:00 : Quiches Ingredient -- Preparation Method -------------------------------refrigerated pie crusts - (15 oz pkg) bacon slices -- cut 1/2" pieces green onions -- chopped shredded Swiss cheese - (8 oz) -- divided eggs whipping cream salt ground red pepper freshly-ground white pepper ground nutmeg

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

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Bake at 400 degrees for 7 minutes; remove from oven. Cook bacon pieces in a large skillet until crisp; drain on paper towels, and crumble. Sprinkle bacon, green onions, and 1 cup cheese into prepared crust. Whisk together eggs and next 4 ingredients; pour mixture into crust, and sprinkle with remaining 1 cup cheese and nutmeg. Bake at 350 degrees for 35 to 40 minutes or until set. minutes. This recipe yields 1 (9-inch) quiche. Comments: The cornerstone of any traditional brunch, this highly recommended recipe originally appeared in The Southern Living Cookbook. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 nine-inch quiche" - - - - - - - - - - - - - - - - - - Per serving: 1526 Calories (kcal); 140g Total Fat; (82% calories from fat); 54g Protein; 15g Carbohydrate; 1491mg Cholesterol; 2306mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 Vegetable; 0 Fruit; 24 Fat; 0 Let stand 10

Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quick Breadsticks Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 1/2 1/2 1 1/2 :Rachel Taylor; Wadley, AL : 8 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------nonfat buttermilk egg white uncooked quick-cooking cream of wheat all-purpose flour baking powder salt vegetable oil Vegetable cooking spray

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

Stir together first 7 ingredients just until blended. Spoon batter evenly into a cast-iron corn stick pan coated with cooking spray (filling to top). Bake at 450 degrees for 20 to 25 minutes or until golden brown. This recipe yields 8 sticks. Per breadstick: Calories 88 (12% from fat); Fat 1.2g (sat 0.2g, mono 0.3g, poly 0.4g); Protein 3.5g; Carb 16g; Fiber 0.4g; Chol 1mg; Iron 0.8mg; Sodium 246mg; Calc 71mg. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 1g Total Fat; (21% calories from fat); 2g Protein; 8g Carbohydrate; 1mg Cholesterol; 264mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raised Doughnuts

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

:Carrie E. Treichel; Johnson City, TN : 24 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------warm water -- (100 to 110 degrees) active dry yeast - (1/4 oz) sugar all-purpose flour salt shortening -- melted egg -- lightly beaten Vegetable oil powdered sugar

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

Stir together first 3 ingredients in a large glass bowl; let stand 5 minutes. Stir in flour and next 3 ingredients until blended. Pat or roll dough to 1/8-inch thickness; cut with a 2 1/2-inch round cutter. Let stand 45 minutes. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry doughnuts, in batches, 1 minute on each side or until golden. Remove with a slotted spoon; drain on paper towels. Roll doughnuts in powdered sugar. This recipe yields 2 dozen. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 3g Total Fat; (26% calories from fat); 2g Protein; 18g Carbohydrate; 8mg Cholesterol; 92mg Sodium Food Exchanges: 1 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 * Exported from MasterCook * Raspberry-Fudge Truffles Recipe By Serving Size Categories Amount -------:n/a : 72 Preparation Time :0:00 : Candies

Desserts

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

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

2 2 1 2 1 1/2 10 3 1

cups packages cup tablespoons cups tablespoon

semisweet chocolate morsels - (12 oz) cream cheese - (8 oz ea) -- softened seedless raspberry preserves raspberry liqueur vanilla wafer crumbs chocolate candy coating squares -- (2 oz ea) white chocolate squares - (1 oz ea) shortening

Microwave chocolate morsels in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds. Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, preserves, and liqueur, beating until blended. Stir in crumbs; cover and chill 2 hours. Shape mixture into 1-inch balls; cover and freeze 1 hour or until firm. Microwave chocolate coating in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds. Dip balls in coating; place on wax paper. Place white chocolate and shortening in small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts; knead until smooth. Snip a tiny hole in 1 corner of bag, and drizzle mixture over truffles. Let stand until firm. Store in refrigerator or freezer, if desired. This recipe yields 6 dozen. Comments: Use a sturdy wooden pick to dip well-chilled or frozen balls.

Source: "Southern Living Magazine, February 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (40% calories from fat); trace Protein; 1g Carbohydrate; 1mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ratatouille Recipe By Serving Size Categories Amount :n/a : 8 Preparation Time :0:00 : Side Dish

Vegetables

Measure

Ingredient -- Preparation Method

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

-----------medium cup

medium teaspoon tablespoons teaspoon teaspoon

-------------------------------onion -- diced garlic cloves -- minced pure olive oil yellow squash -- diced zucchini -- diced red bell peppers -- diced eggplant -- unpeeled, diced salt tomato paste dried Italian seasoning dried crushed red pepper -- (optional)

Saut� onion and garlic in hot olive oil in a large skillet over medium-high heat until tender. Stir in yellow squash, next 6 ingredients, and, if desired, dried crushed red pepper. Cook over medium heat, stirring often, 10 minutes. This recipe yields 8 servings. Comments: Pronounced "ra-tuh-TOO-ee," this popular side dish features a variety of vegetables simmered in olive oil. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 304mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Beans-And-Rice Skillet Recipe By Serving Size Categories Amount -------1/2 1/2 1/2 1/2 1 1 1/4 1/8 2 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------smoked sausage -- sliced chopped celery chopped green bell pepper chopped onion chicken broth - (13 3/4 oz) kidney beans - (15 1/2 oz) -- drained dried thyme ground red pepper - (to 1/4) uncooked quick-cooking rice

Measure -----------pound cup cup cup can can teaspoon teaspoon cups

Cook first 4 ingredients in a nonstick skillet over medium heat, stirring often, until sausage browns. Add broth and next 3 ingredients. Bring to a boil. Stir in rice. Cover, remove from heat, and let stand 5 minutes. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 17g Total Fat; (75% calories from fat); 8g Protein; 4g Carbohydrate; 40mg Cholesterol; 550mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Pepper Hummus Pizza Recipe By Serving Size Categories Amount -------1 1 2 2 2 1/2 1/4 1 1 3 1 :n/a : 6 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------chickpeas - (15 oz) -- see * Note, rinsed, and drained roasted red bell peppers - (7 oz) -- drained, chopped garlic cloves olive oil fresh lemon juice salt pepper Italian bread shell - (10 oz) -- see * Note feta cheese - (8 oz) -- crumbled plum tomatoes -- sliced pitted kalamata or ripe olives -- chopped dried oregano

Measure -----------can jar tablespoons tablespoons teaspoon teaspoon package

1/4

cup teaspoon

* Note: One (15-ounce) can navy beans may be substituted for chickpeas. One (10-ounce) can refrigerated pizza crust, baked, may be substituted for bread shell. Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Spread chickpea mixture over bread shell. remaining ingredients. Top with feta cheese and

Bake at 450 degrees for 10 minutes or until lightly browned.

This recipe yields 6 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 5g Total Fat; (78% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 181mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rice Jardin Recipe By Serving Size Categories Amount -------3 3 1 1 1 3 1 1/2 1/4 1/4 1/4 :Sheila Linton; Philadelphia, PA : 4 Preparation Time :0:00 : Rice/Grains Ingredient -- Preparation Method -------------------------------butter or margarine zucchini -- sliced onion -- chopped whole kernel corn - (8 3/4 oz) -- drained diced tomato and green chiles - (10 oz) cooked rice salt dried oregano freshly-ground black pepper ground coriander -- (optional)

Measure -----------tablespoons medium medium can can cups teaspoons teaspoon teaspoon teaspoon

Melt butter in a Dutch oven over medium-high heat; add zucchini and onion, and saut� 5 minutes or until tender. Stir in corn, next 5 ingredients, and, if desired, coriander. Cover and cook over low heat 15 minutes. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 9g Total Fat; (28% calories from fat); 6g Protein; 46g Carbohydrate; 23mg Cholesterol; 895mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rich Black-And-White Pudding Recipe By Serving Size Categories Amount -------3 1/2 5 6 1/2 1 3 :n/a : 6 Preparation Time :0:00 : Desserts

Puddings

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

Ingredient -- Preparation Method -------------------------------whipping cream -- divided semisweet chocolate squares - (1 oz ea) egg yolks sugar vanilla extract sugar Grated semisweet chocolate

Cook 1/2 cup whipping cream and chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts and mixture is smooth. Pour into a large bowl. Set aside. Whisk together 2 cups whipping cream, yolks, 1/2 cup sugar, and vanilla in a bowl until sugar dissolves and mixture is smooth. Whisk 1 cup egg mixture into chocolate mixture until smooth. Cover and chill remaining egg mixture. Pour chocolate mixture into 6 (8-ounce) custard cups; place cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1/2 inch. Bake at 325 degrees for 30 minutes or until almost set. (Center will be soft.) Slowly pour remaining egg mixture evenly over custards; bake 20 to 25 more minutes or until set. Cool custards in water in pan on a wire rack. Remove from pan; cover and chill at least 8 hours. Beat remaining 1 cup whipping cream at high speed with an electric mixer until foamy; gradually add 3 tablespoons sugar, beating until stiff peaks form. Top custards with whipped cream; sprinkle with grated chocolate. This recipe yields 6 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 629 Calories (kcal); 56g Total Fat; (79% calories from fat); 6g Protein; 27g Carbohydrate; 403mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 1/2 Other Carbohydrates

NOTES : Recipe from the 1998 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Rich Brownies Recipe By Serving Size Categories Amount -------1 1/2 1/2 1/2 :n/a : 16 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------fudge brownie mix - (10 1/4 oz) miniature marshmallows semisweet chocolate morsels chopped pecans

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

Prepare brownie mix according to package directions, folding marshmallows, chocolate morsels, and pecans into batter. Spread batter evenly into a greased 8-inch square baking pan. degrees for 24 minutes or until done. Cool in pan on a wire rack; cut into squares. This recipe yields 16 brownies. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 28 Calories (kcal); 3g Total Fat; (75% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg 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 * Exported from MasterCook * Roasted Green Beans, Potatoes, And Fennel Recipe By Serving Size Categories Amount -------2 1 1/2 :Beverle Grieco; Houston, TX : 8 Preparation Time :0:00 : Side Dish Bake at 350

Vegetables

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

Ingredient -- Preparation Method -------------------------------fennel bulbs new potatoes - (abt 12) -- thinly sliced

1/2 1 1 1/2 1/2

cup teaspoon pounds teaspoon

olive oil fine-grain sea salt = (or use 1 tspn regular salt) small green beans -- trimmed freshly-ground black pepper

Trim bases from fennel bulbs; cut bulbs into quarters. Toss together fennel, potato, and oil in a 15- by 10-inch jellyroll pan; sprinkle with salt. Bake at 425 degrees for 30 minutes. Add green beans, and toss gently. Bake 10 to 15 more minutes or until vegetables are lightly browned. Sprinkle with pepper, and serve hot or at room temperature. This recipe yields 8 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); 14g Total Fat; (85% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Potato Trio Recipe By Serving Size Categories Amount -------2 1/2 2 1 1/4 1/4 1/3 1/2 1/2 :Kristine Snyder; Kihei, HI : 8 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------sweet potatoes red potatoes Yukon gold potatoes butter olive oil chopped fresh rosemary salt freshly-ground black pepper

Cut potatoes into 1/2-inch-thick slices. Cook butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter is melted. Brush 1/4 cup butter mixture evenly over 2 baking sheets. Arrange potato slices evenly in a single layer on

prepared sheets; brush with remaining butter mixture. and pepper.

Sprinkle with salt

Bake at 450 degrees for 35 minutes or until potato slices are golden brown. This recipe yields 8 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 309 Calories (kcal); 13g Total Fat; (37% calories from fat); 4g Protein; 45g Carbohydrate; 16mg Cholesterol; 212mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe was a Runner-up in our 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Roasted Root Vegetables Recipe By Serving Size Categories Amount -------1 6 2 1 6 1 1 2 :n/a : 8 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------bag parsnips - (1 lb) turnips sweet potatoes rutabaga beets salt -- divided freshly-ground black pepper -- divided butter or margarine -- melted

Peel first 5 ingredients, and cut into large pieces. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange parsnip, turnip, sweet potato, and rutabaga on a baking sheet. Lightly coat vegetables with cooking spray, and sprinkle with 3/4 teaspoon salt and 3/4 teaspoon pepper. Arrange beets on remaining baking sheet; lightly coat with cooking spray, and sprinkle with remaining 1/4 teaspoon salt and 3/4 teaspoon pepper. Bake vegetables at 425 degrees, stirring occasionally, 35 to 45 minutes or until tender. (Pans may need to be rearranged after 15 to 20 minutes to ensure even cooking. Toss vegetables with melted butter.

This recipe yields 8 servings. Comments: The combination of colors and flavors in these vegetables delights Foods Editor Andria Hurst; she serves the dish every year. We cooked the beets separately to keep them from bleeding into the other vegetables. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 117 Calories (kcal); 3g Total Fat; (23% calories from fat); 3g Protein; 21g Carbohydrate; 8mg Cholesterol; 413mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rocky Road Pizza Dessert Recipe By Serving Size Categories Amount -------1 3/4 3/4 1/4 :Hunter Hubbs, age 5 : 1 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------refrigerated pizza crust - (5" to 6" dia) miniature marshmallows candy-coated peanut butter pieces chopped pecans

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

Place crust on a baking sheet. Top evenly with marshmallows; sprinkle with candy pieces and pecans. Bake at 375 degrees for 10 to 15 minutes. This recipe yields 1 (6-inch) pizza. Comments: For testing purposes only, we used Rees's Pieces Candies and Mama Mary's Pizza Crusts. Source: "Southern Living Magazine, August 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 278 Calories (kcal); 20g Total Fat; (61% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1

Other Carbohydrates NOTES : Piggly Wiggly/Southern Living "Can Do It Myself" cooking contest grand prize winner Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Root Beer Float Cake Recipe By Serving Size Categories Amount -------1 1 1/4 3 :Eric Welander, age 10 : 0 Preparation Time :0:00 : Cakes

Desserts

Measure -----------package bottle cup large

3

1/2

cup tablespoons

Ingredient -- Preparation Method -------------------------------yellow cake mix - (18.25 oz) root beer - (12 oz) vegetable oil eggs Root Beer Glaze -- (see below) Vanilla ice cream === ROOT BEER GLAZE === powdered sugar root beer

Combine first 4 ingredients in a large bowl; beat at low speed with an electric mixer until dry ingredients are moistened. Beat at medium speed 2 minutes. Pour into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 35 to 40 minutes or until a long wooden pick or skewer inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool on wire rack. Pierce top of cake at 2-inch intervals with a long wooden pick. Pour Root Beer Glaze evenly over cake. Cool completely before serving. Serve with ice cream. For Root Beer Glaze: Stir together sugar and root beer until smooth. (Makes about 3/4 cup) This recipe yields 1 (10-inch) cake. Source: "Southern Living Magazine, August 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 931 Calories (kcal); 68g Total Fat; (64% calories from fat); 16g Protein; 66g Carbohydrate; 561mg Cholesterol; 173mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 12 Fat; 4 Other Carbohydrates

NOTES : Piggly Wiggly/Southern Living "Can Do It Myself" cooking contest grand prize winner Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Baked Chicken Recipe By Serving Size Categories Amount -------1 1/4 2 2 1 2 5 :n/a : 5 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------frozen lemonade concentrate - (6 oz) -- thawed white wine Worcestershire sauce water white vinegar dried rosemary garlic cloves -- pressed skinned chicken leg-thigh combinations === GARNISHES === Lemon slices Fresh rosemary sprigs

Combine first 6 ingredients in a large heavy-duty zip-top plastic bag. Add chicken; seal and shake to coat. Chill 2 hours, turning occasionally. Remove chicken from marinade, discarding marinade. Place chicken on a rack coated with vegetable cooking spray in a roasting pan. Bake at 350 degrees for 1 hour and 5 minutes or until done. desired. This recipe yields 5 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 3 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Popcorn With Pine Nuts Garnish, if

Recipe By Serving Size Categories Amount -------1 1/2 12 1 1/2 1/2 2

:Sheri Clark; Atlanta, GA : 0 Preparation Time :0:00 : Snacks Ingredient -- Preparation Method -------------------------------olive oil unpopped popcorn kernels rosemary sprigs - (6" ea) -- cut 2" pieces sea salt -- divided pine nuts -- toasted coarsely-chopped fresh rosemary

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

Cook olive oil in a small saucepan over low heat 3 minutes. Add popcorn kernels, rosemary sprigs, and 1 teaspoon sea salt. Remove mixture from heat; cover and let stand at room temperature 48 hours. Drain kernels, reserving oil; discard rosemary sprigs. Place 3 tablespoons herb-flavored oil and popcorn kernels in a Dutch oven. Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow. Remove popcorn from heat, and let stand 2 minutes or until popping stops. Place popcorn in a large bowl. Add remaining salt, pine nuts, and chopped rosemary, and toss. Serve immediately. Quick-and-Easy Asian Popcorn: Omit steeping kernels step. Substitute 2 1/2 tablespoons dark sesame oil plus 1/2 tablespoon hot chili oil for olive oil, garlic salt for sea salt, and roasted cashew pieces for pine nuts. Basil, Garlic, and Parmesan Popcorn: Substitute basil for rosemary and 1/2 cup grated garlic-and-herb Parmesan cheese for pine nuts. This recipe yields 14 cups. Comments: For testing purposes only, we used Kraft Parm Plus Garlic Herb for Parmesean cheese. Use leftover herb-flavored oil in salad dressings, marinades, sauces, or as a condiment with French bread. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "14 cups" - - - - - - - - - - - - - - - - - - Per serving: 2297 Calories (kcal); 251g Total Fat; (95% calories from fat); 16g Protein; 10g Carbohydrate; 0mg Cholesterol; 2823mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 48 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook * Rosemary Pork Chops Recipe By Serving Size Categories Amount -------6 1 1/2 1/2 1 1 1/3 1/4 :n/a : 6 Preparation Time :0:00 : Grilling Pork

Main Dish

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

Ingredient -- Preparation Method -------------------------------bone-in pork chops, 1 1/2" thick Olive oil fresh or dried rosemary -- crushed, divided salt freshly-ground black pepper apple fruit filling - (21 oz) lemon juice crumbled blue cheese chopped walnuts -- toasted

Rub pork chops with oil, and sprinkle evenly with 1/2 teaspoon rosemary, salt, and pepper. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 7 minutes on each side or until done. Stir together fruit filling, lemon juice, and remaining 1/2 teaspoon rosemary in a small saucepan; cook over medium heat until thoroughly heated. Spoon evenly over pork chops; sprinkle with cheese and walnuts. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 59 Calories (kcal); 5g Total Fat; (74% calories from fat); 3g Protein; 1g Carbohydrate; 6mg Cholesterol; 282mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rudolph Cookies Recipe By Serving Size Categories Amount :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

Measure

Ingredient -- Preparation Method

-------4 96 1 64 32

-----------package

-------------------------------chocolate candy coating squares -- (1 oz ea) pretzel sticks peanut butter sandwich cookies - (16 oz) green, blue, or brown candy-covered chocolate pieces red candy-coated chocolate pieces = (or red cinnamon candies)

Microwave chocolate candy coating in a small shallow glass dish at HIGH 3 minutes, stirring once. Place 2 pretzel sticks in peanut butter filling of each sandwich cookie, forming large antlers. Break remaining pretzel sticks in half, and place 1 half pretzel stick next to each longer pretzel stick, forming smaller antlers. Dip 1 side of green chocolate pieces in melted candy coating, and place on cookies for the eyes. Dip 1 side of red chocolate pieces in candy coating, and place on cookies for the noses. This recipe yields 32 cookies. Comments: For testing purposes only, we used Nabisco brand Nutter Butter peanut butter sandwich cookies. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "32 cookies" - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 0g Total Fat; (0% calories from fat); 5g Protein; 44g Carbohydrate; 0mg Cholesterol; 816mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Sausage Supper Recipe By Serving Size Categories Amount -------1 1 1 :Ben Moon; Birmingham, AL : 6 Preparation Time :0:00 : Main Dish Sausage

Pasta

Measure -----------package large large

Ingredient -- Preparation Method -------------------------------Italian sausage - (19 oz) green bell pepper -- chopped sweet onion -- chopped

2 1 1 2 1 1 1/4

jar cup teaspoons tablespoon package

garlic cloves -- minced spaghetti sauce - (14 oz) container soft cream cheese - (8 oz) dried tomatoes -- cut thin strips dried Italian seasoning balsamic vinegar -- (optional) farfalle pasta - (16 oz) -- cooked

Remove casings from sausage, and discard. Brown sausage, bell pepper, onion, and garlic in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink and vegetables are tender. Drain. Stir in spaghetti sauce, next 3 ingredients, and, if desired, vinegar. Cook, stirring often, until cream cheese melts and mixture is thoroughly heated. Serve over hot pasta. This recipe yields 6 servings. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Applesauce Recipe By Serving Size Categories Amount -------3 1/4 1/4 4 2 1 1/4 :Hoyt Adair; Moulton, AL : 0 Preparation Time :0:00 : Accompaniment

Fruit

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

Ingredient -- Preparation Method -------------------------------Granny Smith apples -- peeled, and coarsely chopped sugar apple cider whole cloves butter or margarine prepared horseradish lemon juice

Bring first 4 ingredients to a boil in a saucepan; reduce heat, and simmer 15 minutes. Cool slightly; discard cloves. Process apple mixture in a blender or food processor, in batches, until

smooth. Return to saucepan, and stir in butter, horseradish, and lemon juice. Cook over low heat 2 to 3 minutes or until thoroughly heated. This recipe yields 1 1/2 cups. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 919 Calories (kcal); 52g Total Fat; (47% calories from fat); 4g Protein; 126g Carbohydrate; 124mg Cholesterol; 637mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 10 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Feta Cheese Recipe By Serving Size Categories Amount -------2 3 2 2 4 1/3 :n/a : 10 Preparation Time :0:00 : Appetizers

Cheese

Measure -----------blocks tablespoons tablespoons teaspoons cup

Ingredient -- Preparation Method -------------------------------feta cheese - (8 oz ea) chopped fresh basil chopped fresh or frozen chives cracked black pepper lemon slices, 1/4" thick extra-virgin olive oil

Tear off 1 (18- by 12-inch) heavy-duty aluminum foil sheet. Place cheese in center of foil. Sprinkle with basil, chives, and pepper; top with lemon slices. Pour olive oil over cheese. Fold foil to form a packet, leaving room for heat circulation inside packet. Place on a baking sheet. Bake at 400 degrees for 25 to 30 minutes. Serve with crackers. This recipe yields 10 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 65 Calories (kcal); 7g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Scallop Saut Recipe By Serving Size Categories Amount -------1 1 1 3 3 1 3 1 3 1 1/4 2 :n/a : 4 Preparation Time :0:00 : Main Dish Shellfish

Seafood

Measure -----------medium tablespoons pound tablespoons teaspoon tablespoons tablespoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------red bell pepper -- cut into strips green bell pepper -- cut into strips onion -- sliced garlic cloves -- minced vegetable oil -- divided fresh sea scallops lite soy sauce grated orange rind fresh orange juice dry white wine crushed red pepper butter or margarine Orange wedges -- for garnish

Saut� first 4 ingredients in 2 tablespoons hot oil in a large skillet over medium-high heat until tender. Remove from pan, and keep warm. Cook scallops in remaining 1 tablespoon oil in skillet over medium heat 5 to 6 minutes; turn scallops over, and cook 3 to 5 minutes or until golden brown. Remove scallops from pan, and keep warm. Add 2 tablespoons soy sauce, orange rind, and next 3 ingredients to skillet. Bring mixture to a boil, and cook over high heat about 2 minutes. Gradually whisk in butter and remaining 1 tablespoon soy sauce until well blended. Serve immediately over vegetable mixture and scallops. desired. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Garnish, if

Per serving: 279 Calories (kcal); 17g Total Fat; (55% calories from fat); 20g Protein; 11g Carbohydrate; 53mg Cholesterol; 244mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scalloped Cabbage Recipe By Serving Size Categories Amount -------2 1/4 1 1 1/2 1/2 :Kathy Rhea; Sevierville, TN : 6 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------crushed cornflakes cereal butter or margarine -- melted shredded angel hair cabbage - (10 oz) sweet onion -- halved, and thinly sliced milk mayonnaise cream of celery soup - (10 1/2 oz) -- undiluted shredded sharp Cheddar cheese - (4 oz)

Measure -----------cups cup package large cup cup can cup

1 1

Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- by 7-inch baking dish. Top with cabbage and onion. Stir together milk, mayonnaise, and soup; pour over cabbage. with cheese and remaining cereal mixture. Bake, covered, at 350 degrees for 1 hour. This recipe yields 6 to 8 servings. Comments: To lighten this recipe, use light butter, fat-free milk, reduced-fat mayonnaise, reduced-fat soup, and reduced-fat cheese. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 219 Calories (kcal); 24g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 30mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Sprinkle

* Exported from MasterCook * Seared Portobellos Recipe By Serving Size Categories Amount -------4 3 3/4 1/4 2 1 2 1/4 2 :n/a : 4 Preparation Time :0:00 : Appetizers

Mushrooms

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

cup tablespoons

Ingredient -- Preparation Method -------------------------------portobello mushroom caps pure olive oil -- divided salt -- divided freshly-ground black pepper -- divided garlic cloves -- pressed green bell pepper -- cut thin strips plum tomatoes - (to 3) -- seeded, chopped dry white wine chopped fresh Italian parsley

Saut� caps in 2 tablespoons hot olive oil in a 5 quart saute pan over medium-high heat 3 to 4 minutes on each side or until tender. Remove from pan, and place on a serving dish. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Saut� garlic, bell pepper, and tomato in remaining 1 tablespoon oil in pan over medium-high heat until tender. Stir in white wine, and simmer 3 to 5 minutes. Stir in remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and parsley. Serve over mushroom caps. This recipe yields 4 servings. For Seared Portobello Burgers: Melt 1 tablespoon butter or margarine in skillet over medium-high heat; place 4 hamburger buns, cut sides down, in skillet, and cook until toasted. Place seared mushroom caps on bottom bun halves; top with vegetable mixture and remaining bun halves. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 406mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sesame-Crusted Turkey Mignons

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

:Lynda Sarkisian; Seneca, SC : 4 Preparation Time :0:00 : Main Dish Turkey

Poultry

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

1/4 1/3

Ingredient -- Preparation Method -------------------------------sesame seeds -- toasted olive oil garlic clove -- minced chopped fresh chives soy sauce lemon juice grated fresh ginger sesame oil turkey mignons - (11 oz ea) -- see * Note Hot cooked noodles === CREAMY WINE SAUCE === fruity white wine -- see * Note lemon juice whipping cream soy sauce butter or margarine === GARNISHES === Lemon slices Parsley

* Note: Two turkey tenderloins, cut in half, may be substituted for turkey mignons. White grape juice may be substituted for wine. Stir together first 8 ingredients; dredge turkey in sesame seed mixture. Place on a lightly greased rack in a broiler pan. Broil 5 1/2 inches from heat 12 minutes on each side or until done. Serve with Creamy Wine Sauce over hot cooked noodles. Garnish, if desired. For Creamy Wine sauce: Bring wine and lemon juice to a boil in a saucepan over medium-high heat. Boil 6 to 8 minutes or until mixture is reduced by half. Whisk in whipping cream. Cook 3 to 4 minutes, whisking constantly, until thickened. Reduce heat to simmer, and whisk in soy sauce and butter until butter is melted. (Makes about 3/4 cup) This recipe yields 4 servings. Comments: For testing purposes only, we used Liebfraumilch for wine.

Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 424 Calories (kcal); 44g Total Fat; (90% calories from fat); 4g Protein; 7g Carbohydrate; 62mg Cholesterol; 935mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shellfish Cr�pes In Wine-Cheese Sauce Recipe By Serving Size Categories Amount -------1/2 2 1 2 1/4 1/8 1/4 1/2 2 1/4 1/4 1/3 1/4 1/4 2 4 2 1 1 1/4 1/2 :Janice Cotten; Clifton, TX : 12 Preparation Time :0:00 : Main Dish Shellfish

Seafood

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

3

Ingredient -- Preparation Method -------------------------------butter or margarine -- divided chopped cooked shrimp - (abt 1 lb) fresh crabmeat - (8 oz) green onions -- minced dry vermouth -- see * Note salt freshly-ground black pepper butter or margarine -- melted Wine-Cheese Sauce -- (see below) Cr�pes -- (see below) shredded Swiss cheese - (8 oz) Sliced green onions -- for garnish === WINE-CHEESE SAUCE === cornstarch milk dry vermouth -- see * Note whipping cream salt freshly-ground black pepper shredded Swiss cheese - (8 oz) === CR�PES === eggs all-purpose flour butter or margarine -- melted cold water cold milk salt

* Note:

Clam juice may be substituted for vermouth. medium-high heat. Add shrimp, minute. Stir in vermouth, and cook 7 minutes or until from heat, and set aside.

Melt 1/4 cup butter in a large skillet over crabmeat, and green onions, and saut� for 1 salt, and pepper. Bring mixture to a boil, most of liquid is absorbed. Remove mixture

Drizzle 1/2 tablespoon melted butter into a 13- by 9-inch baking dish. Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 tablespoons shrimp mixture down center of each Cr�pe. Roll up, and place, seam-side down, in prepared dish. Spoon remaining 2 cups Wine-Cheese Sauce over Cr�pes. Sprinkle with Swiss cheese, and dot with remaining 1/4 cup butter. Cover and chill for 3 hours. Let stand at room temperature 30 minutes. Bake at 450 degrees for 20 minutes or until thoroughly heated. Garnish, if desired.

For Wine-Cheese Sauce: Whisk together cornstarch and milk in a small bowl. Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 tablespoon. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt, and pepper; cook over medium-high heat, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth. (Makes 4 cups) For Cr�pes: Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour. Place a lightly greased 8-inch nonstick skillet over medium heat until skillet is hot. Pour 3 tablespoons batter into skillet; quickly tilt in all directions so batter covers bottom of skillet. Cook 1 minute or until cr�pe can be shaken loose from skillet. Turn cr�pe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack cr�pes between sheets of wax paper. (Makes 2 dozen) This recipe yields 12 servings. Comments: To make ahead, prepare cr�pes as directed, and freeze up to one month. Casserole may be prepared one day ahead; cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed. Grand Prize Winner in our Holiday Recipe Contest Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 436 Calories (kcal); 36g Total Fat; (75% calories from fat); 6g Protein; 21g Carbohydrate; 177mg Cholesterol; 324mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : Recipe was a Grand Prize Winner in our 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sheperd's Pie Recipe By Serving Size Categories Amount -------1 1 1 :Jill Rose; Royston, GA : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------frozen mashed potatoes - (22 oz) ground beef onion -- chopped

Measure -----------package pound

1/2 2 2 1 1 1/2 1/2

cup tablespoons teaspoons teaspoon cup large cup

frozen sliced carrot -- thawed all-purpose flour salt -- divided freshly-ground black pepper -- divided beef broth egg -- lightly beaten shredded Cheddar cheese - (2 oz) Chopped fresh parsley -- for garnish

Cook potatoes according to package directions; set aside. Cook beef and onion in a large skillet over medium-high heat 5 to 6 minutes, stirring until beef crumbles and is no longer pink. Drain and return to skillet; add carrot. Stir in flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Add broth, and cook, stirring constantly, 3 minutes or until slightly thickened. Spoon mixture into a lightly greased 11- by 7-inch baking dish. Stir together potatoes, egg, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Spoon over beef mixture. Bake at 350 degrees for 25 minutes. minutes. Garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, March 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 272 Calories (kcal); 21g Total Fat; (70% calories from fat); 16g Protein; 4g Carbohydrate; 95mg Cholesterol; 985mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sherried Chicken-And-Grape Salad Recipe By Serving Size Categories Amount -------6 3 1 2 3 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------chopped cooked chicken sliced green grapes toasted slivered almonds celery ribs -- diced green onions -- minced Sprinkle with cheese, and bake 5 more

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

2

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

cup cup tablespoons teaspoon teaspoon

mayonnaise sour cream sherry seasoned salt seasoned pepper

Stir together all ingredients. This recipe yields 6 to 8 servings. Comments: Serve chicken salad in small grapefruit halves with pulp removed (line grapefruit halves with leaf lettuce). Create a handle for the grapefruit with florist wire, florist tape, and small silk flowers. Bend wire to form handle, insert into citrus shell, and decorate. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 372 Calories (kcal); 38g Total Fat; (86% calories from fat); 6g Protein; 8g Carbohydrate; 14mg Cholesterol; 292mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Fettuccine Recipe By Serving Size Categories Amount -------2 2 1 1 1 1 1/2 1/4 8 1/2 1/2 1/2 2 1/4 :n/a : 6 Preparation Time :0:00 : Main Dish Shellfish

Seafood

Measure -----------tablespoons pounds package small small teaspoon teaspoon ounces cup cup cup tablespoons teaspoon

Ingredient -- Preparation Method -------------------------------butter or margarine peeled medium fresh shrimp sliced fresh mushrooms - (8 oz) red bell pepper -- cut thin strips onion -- chopped garlic clove - (to 2) -- pressed salt freshly-ground black pepper fettuccine -- cooked whipping cream butter or margarine shredded Parmesan cheese - (2 oz) chopped fresh parsley freshly-ground black pepper Add

Melt 2 tablespoons butter in a large skillet over medium heat.

shrimp, mushrooms, and next 5 ingredients; cook, stirring constantly, until shrimp turn pink. Spoon into a large bowl, and toss with hot cooked fettuccine. Cook whipping cream and 1/2 cup butter in skillet over low heat until butter melts. Stir in cheese, parsley, and 1/4 teaspoon pepper. Pour over shrimp mixture, and toss. Serve immediately. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g Protein; 4g Carbohydrate; 79mg Cholesterol; 382mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Fritters Recipe By Serving Size Categories Amount -------6 1 1 1 1 1 2 1/4 1 1 4 1/2 :Caroline Kennedy; Lighthouse Point, FL : 8 Preparation Time :0:00 : Fritters Seafood Ingredient -- Preparation Method -------------------------------water unpeeled medium-size fresh shrimp all-purpose flour baking powder salt freshly-ground black pepper eggs light or dark beer onion -- minced jalape�o pepper -- seeded, minced garlic cloves -- minced dried thyme Vegetable oil

Measure -----------cups pound cup teaspoon teaspoon teaspoon large cup medium teaspoon

Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill. Peel shrimp, and devein, if desired. Coarsely chop shrimp. Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth. Stir in shrimp, onion, and next 3 ingredients. Cover and chill 2 hours.

Pour oil to a depth of 5 inches into a Dutch oven; heat to 375 degrees. Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden. Drain fritters on paper towels. Pineapple Fritters: Substitute 1 (8-ounce) can pineapple chunks, drained and coarsely chopped, for shrimp. Omit onion, jalape�o, garlic, and thyme. Proceed as directed. This recipe yields 8 appetizer servings. Comments: For testing purposes only, we used Honey Brown beer.

Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 1g Total Fat; (14% calories from fat); 3g Protein; 14g Carbohydrate; 47mg Cholesterol; 348mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp Tacos Recipe By Serving Size Categories Amount -------1 1 1 1 3/4 1 1/4 :n/a : 4 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------soft taco dinner - (16.3 oz) onion -- chopped red bell pepper -- chopped vegetable oil water peeled deveined medium fresh shrimp chopped fresh cilantro === CONDIMENTS === Shredded lettuce Diced tomato Shredded cheese Sour cream

Measure -----------package small small tablespoon cup pound cup

Remove flour tortillas, taco seasoning mix, taco sauce, and hot sauce from dinner kit. Heat flour tortillas according to package directions. Saut� onion and bell pepper in hot oil in a large skillet 5 minutes or until tender. Stir in taco seasoning mix and 3/4 cup water; cook 5 minutes. Add shrimp and cilantro, and cook 5 to 7 minutes or until shrimp

turn pink. Spoon evenly onto tortillas; fold and serve with desired condiments, taco sauce, and hot sauce. This recipe yields 4 to 5 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 4g Total Fat; (61% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp-And-Orzo Salad Recipe By Serving Size Categories Amount -------2 6 1 1/2 16 1 1 1/2 2 6 1/2 1/2 1/2 3 2 1/3 1/2 1/2 1/2 :n/a : 8 Preparation Time :0:00 : Salads/Dressings Shellfish

Seafood

Measure -----------bunches cups pounds ounces can small cup tablespoons cups cup cup cup tablespoons cup teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------fresh asparagus water unpeeled medium fresh shrimp orzo -- cooked artichoke hearts - (14 oz) -- drained, halved red bell pepper -- coarsely chopped shredded fresh basil chopped fresh oregano Fresh Herb Vinaigrette -- (see below) gourmet salad greens Shaved Parmesan cheese === FRESH HERB VINAIGRETTE === olive oil white wine vinegar chopped fresh basil chopped fresh oregano sliced green onions garlic cloves -- minced seasoning salt dried crushed red pepper sugar

Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender.

Plunge asparagus into ice water to stop the cooking process; drain and chill. Bring 6 cups water to a boil in a saucepan; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Combine shrimp, orzo, artichokes, and next 3 ingredients in a large bowl; add Fresh Herb Vinaigrette, tossing well. Serve over salad greens with asparagus; top with cheese. For Fresh Herb Vinaigrette: cups) Whisk together all ingredients. (Makes 1 1/3

This recipe yields 8 servings. Source: "Southern Living Magazine, August 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 15g Total Fat; (37% calories from fat); 8g Protein; 47g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shrimp-And-Seashell Pasta Recipe By Serving Size Categories Amount -------6 1 1 8 3 2 :n/a : 8 Preparation Time :0:00 : Salads/Dressings

Seafood

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

1/2

cup cup teaspoon tablespoons teaspoons

3/4 1 3 1 1/2

Ingredient -- Preparation Method -------------------------------water seafood seasoning unpeeled medium fresh shrimp small shell pasta -- cooked Lemon Mayonnaise -- (see below) celery stalks -- sliced green onions -- thinly sliced chopped fresh parsley === LEMON MAYONNAISE === mayonnaise grated lemon rind fresh lemon juice seafood seasoning

Bring 6 cups water and seafood seasoning to a boil; add shrimp, and cook 3

to 5 minutes or just until shrimp turn pink. water.

Drain and rinse with cold

Peel shrimp, and devein, if desired. Toss together shrimp, pasta, Lemon Mayonnaise, and next 3 ingredients. Chill. For Lemon Mayonnaise: cup) Whish together all ingredients; chill. (Makes 1

This recipe yields 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 154 Calories (kcal); 18g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 7mg Cholesterol; 138mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sicilian Pizza Recipe By Serving Size Categories Amount -------4 1 2 1/2 1 1/2 2 1 1 2 1 1 1/2 1 1/2 1 1/2 1/2 1/8 :n/a : 0 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------all-purpose flour -- divided active dry yeast - (1/4 oz) salt -- divided warm water -- (100 to 110 degrees) vegetable oil onion -- chopped garlic clove -- minced olive oil diced tomatoes - (14 1/2 oz) tomato paste - (6 oz) sugar dried basil dried oregano dried rosemary freshly-ground black pepper === TOPPINGS === Chopped onion Green or red bell pepper rings Shredded mozzarella cheese Shredded Parmesan cheese Shredded fresh basil

Measure -----------cups envelope teaspoons cups tablespoons small tablespoons can can teaspoon teaspoons teaspoons teaspoon teaspoon

Fresh rosemary sprigs -- for garnish Combine 2 cups flour, yeast, and 1 1/2 teaspoons salt in a large mixing bowl; stir in 1 1/2 cups warm water and vegetable oil. Beat at low speed with an electric mixer for 1 to 2 minutes; beat at high speed 3 minutes. Gradually stir in enough remaining flour to make dough stiff. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and press onto a lightly greased 12-inch round pizza pan or into a 15- by 10-inch jellyroll pan. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Saut� onion and garlic in hot olive oil in a large skillet over medium-high heat until tender. Add remaining 1 teaspoon salt, tomatoes, and next 6 ingredients. Bring to a boil; cook, covered, over medium heat 10 minutes. Spoon sauce over dough. Bake at 475 degrees for 20 minutes. Sprinkle evenly with desired toppings; bake 10 to 15 more minutes. Garnish, if desired. This recipe yields 1 (12-inch) round pizza. Comments: Add your favorite toppings to suit your family's taste. For thinner crust, divide dough in half; press onto 2 (12-inch) round pizza pans. Proceed with recipe as directed. Traditionally, this recipe is made in a rectangular shape. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pizza" - - - - - - - - - - - - - - - - - - Per serving: 2368 Calories (kcal); 60g Total Fat; (22% calories from fat); 54g Protein; 397g Carbohydrate; 0mg Cholesterol; 5355mg Sodium Food Exchanges: 25 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates 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 * Simmie's Pecan Pie Recipe By Serving Size Categories :Simmie Anderson; Woodworth, LA : 0 Preparation Time :0:00 : Desserts

Pies

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

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

Ingredient -- Preparation Method -------------------------------eggs sugar dark corn syrup butter or margarine -- melted salt vanilla extract chopped pecans unbaked 9" pastry shell

Stir together eggs and sugar until blended. Stir in corn syrup and next 3 ingredients. Stir in chopped pecans. Pour mixture into pastry shell. Place pie on a baking sheet. Bake at 400 degrees on lower oven rack for 15 minutes. Reduce oven temperature to 325 degrees, and bake 40 to 45 minutes, shielding with aluminum foil to prevent excessive browning, if necessary. This recipe yields 1 (9-inch) pie. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 3210 Calories (kcal); 168g Total Fat; (44% calories from fat); 31g Protein; 437g Carbohydrate; 654mg Cholesterol; 1296mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 31 1/2 Fat; 26 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Skillet Cornbread Recipe By Serving Size Categories Amount -------2 1 2 1 3/4 1 1 1 :n/a : 6 Preparation Time :0:00 : Breads/Rolls Ingredient -- Preparation Method -------------------------------bacon drippings egg buttermilk white cornmeal baking powder baking soda salt Heat

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

Coat bottom and sides of a 10-inch cast-iron skillet with drippings.

in a 450 degrees oven. Stir together egg and buttermilk. Add cornmeal, stirring well. baking powder, soda, and salt. Pour batter into hot skillet. Bake at 450 degrees for 15 minutes or until lightly browned. This recipe yields 6 servings. Source: "Southern Living Magazine, January 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 205 Calories (kcal); 4g Total Fat; (15% calories from fat); 7g Protein; 35g Carbohydrate; 36mg Cholesterol; 750mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe adapted from "Hoppin' John's Lowcountry Cooking" by John Martin Taylor Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Salmon Crostini Recipe By Serving Size Categories Amount -------1/4 1/4 1 2 2 1/4 1/2 1 1 1 :n/a : 0 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------olive oil -- divided smoked salmon -- thinly sliced shallot -- minced minced fresh chives minced fresh dill freshly-ground black pepper grated lemon rind fresh lemon juice coarsely-chopped capers French baguette Stir in

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

Combine 2 tablespoons olive oil, salmon, and next 7 ingredients; cover and chill 2 hours. Cut baguette into 24 (1/4-inch-thick) slices. Brush both sides of slices with remaining 2 tablespoons oil. Grill bread slices, without grill lid, over medium-high heat (350 to 400 degrees) 3 to 5 minutes or until golden and crisp, turning often. Spoon salmon mixture onto slices; serve immediately. This recipe yields 2 dozen.

Comments: Bread slices may be baked in the oven at 350 degrees for 10 minutes or until golden, turning once. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 624 Calories (kcal); 59g Total Fat; (84% calories from fat); 21g Protein; 3g Carbohydrate; 26mg Cholesterol; 891mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoked Turkey Wraps Recipe By Serving Size Categories Amount -------2 8 1 1/2 16 4 2 1 2 2 :n/a : 8 Preparation Time :0:00 : Sandwiches

Wraps

Measure -----------packages whole pounds cups large tablespoon tablespoons teaspoons

Ingredient -- Preparation Method -------------------------------garlic-and-herb-flavored cheese -- (6.5 oz ea), softened grain pita wraps or flour tortillas -- (10" dia) Caramelized Onions -- (see below) thinly-sliced smoked turkey bacon slices -- cooked, crumbled arugula or gourmet mixed baby salad greens - (loosely packed) === CARAMELIZED ONIONS === sweet onions -- diced sugar olive oil balsamic vinegar

Spread softened cheese evenly over whole grain pita wraps; top cheese evenly with Caramelized Onions and remaining ingredients. Roll up, and wrap in parchment paper; chill. Cut in half to serve. For Caramelized Onions: Cook diced onion and sugar in hot oil in a large skillet over medium-high heat, stirring often, 20 minutes or until onion is caramel colored. Stir in balsamic vinegar. (Makes 2 cups) This recipe yields 8 servings. Comments: For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese for garlic-and-herb-flavored cheese.

Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 10g Total Fat; (72% calories from fat); 4g Protein; 4g Carbohydrate; 11mg Cholesterol; 203mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoky Green Chile-Cheddar Cheese With Avocado-Mango Salsa Recipe By Serving Size Categories Amount -------2 16 16 6 2 1 1/4 1/4 2 2 1 1/4 :n/a : 18 Preparation Time :0:00 : Appetizers

Cheese

Measure -----------packages ounces ounces cans envelope cup cup large large large cup

Ingredient -- Preparation Method -------------------------------cream cheese - (8 oz ea) -- softened Monterey Jack cheese with peppers -- shredded smoked Cheddar cheese -- shredded green onions -- minced chopped green chiles - (4 1/2 oz) -- drained taco seasoning mix - (1 1/4 oz) === AVOCADO-MANGO SALSA === hot jalape�o jelly fresh lime juice mangoes -- see * Note, peeled, and diced avocados -- diced red bell pepper -- diced chopped fresh cilantro

* Note: One (26-ounce) jar refrigerated mango pieces, drained, may be substituted for fresh mango. Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours. Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips. For Avocado-Mango Salsa: Whisk together jelly and lime juice in a large bowl. Add remaining ingredients, and stir until blended. Cover and chill 8 hours. (Makes about 5 cups) This recipe yields 2 cheese rounds (18 appetizer servings).

Comments: Smoked Cheddar cheese may be found in the deli section of your grocery store. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 3g Total Fat; (69% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoky Mashed Potato Bake Recipe By Serving Size Categories Amount -------3 1 3 1/2 3/4 1 2 1/2 1/2 1/4 :Michelle Zacharia; Omaha, NE : 10 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------garlic cloves -- minced olive oil new potatoes -- cut 1" pieces shredded smoked Gouda cheese - (3 oz) -- divided fat-free half-and-half chipotle peppers in adobo sauce - (to 3) -- minced light margarine fat-free cream cheese - (8-oz pkg) -- softened salt

Saut� garlic in hot oil in a skillet coated with cooking spray over medium-high heat 2 to 3 minutes or until tender. Set aside. Cook potato in a Dutch oven in boiling water to cover 30 minutes or until tender; drain. Mash potato in a large bowl. Stir in garlic, 1/4 cup Gouda cheese, half-and-half, and next 4 ingredients until blended. Spoon mixture into a 13- by 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup Gouda cheese. Bake at 350 degrees for 30 minutes or until cheese is melted. This recipe yields 10 servings. Source: "Southern Living Magazine, January 2001"

S(Formatted for MC6): "05-17-2001 by Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 171 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smoky Potato Gratin Recipe By Serving Size Categories Amount -------1 1 1 1 1/2 2 1 1/4 1/4 2 1 :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------garlic clove -- minced whipping cream milk all-purpose flour adobo sauce mashed chipotle pepper salt freshly-ground black pepper sweet potatoes -- peeled, and thinly sliced baking potato -- peeled, and thinly sliced Whisk

Sprinkle garlic in bottom of a buttered 11- by 7-inch baking dish. together whipping cream and next 6 ingredients.

Layer half of potato slices over garlic; top with half of cream mixture. Repeat procedure with remaining potato slices and cream mixture. Bake, covered, at 350 degrees for 40 minutes. Uncover and bake 30 more minutes or until gratin is golden brown. Let stand 15 minutes before serving. This recipe yields 6 to 8 servings. Comments: For testing purposes, we used canned chipotle peppers in adobo sauce. They may be found in the ethnic section of the grocery store. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 252 Calories (kcal); 17g Total Fat; (60% calories from fat); 4g Protein; 21g Carbohydrate; 60mg Cholesterol; 152mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 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 * Smoky Vegetable Guacamole Recipe By Serving Size Categories Amount -------4 3 1/2 2 1/2 1 1 6 2 2 :n/a : 0 Preparation Time :0:00 : Appetizers

Dips/Spreads

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

Ingredient -- Preparation Method -------------------------------avocados -- peeled, seeded fresh lime juice light sour cream balsamic vinegar salt red bell pepper -- seeded, quartered sweet onion -- cut 3/4"-thk slices shallots -- peeled jalape�o peppers olive oil Stir in sour

Mash avocados and lime juice together in a medium bowl. cream, vinegar, and salt. Chill.

Brush vegetables with oil, and place in a grill basket, if desired. Grill vegetables, without grill lid, over medium-high heat (350 to 400 degrees) 8 minutes on each side. Remove vegetables; cool. Remove seeds from jalape�o peppers. Chop vegetables; stir into avocado mixture. Cover and chill, if desired. Serve with tortilla chips. This recipe yields 4 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 1716 Calories (kcal); 153g Total Fat; (73% calories from fat); 23g Protein; 99g Carbohydrate; 9mg Cholesterol; 1189mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 3 1/2 Fruit; 29 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Smothered Hamburger Steaks Recipe By Serving Size Categories Amount -------2 1/4 1 1/2 3 1/4 :Sonja Dickson; Enterprise, AL : 6 Preparation Time :0:00 : Beef

Main Dish

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

Ingredient -- Preparation Method -------------------------------ground chuck steak sauce salt freshly-ground black pepper onions -- halved, and thinly sliced water

Combine first 4 ingredients; shape into 6 patties. Cook patties in a large nonstick skillet, in batches, over medium-high heat 3 minutes on each side. Remove patties from skillet. Add onion and 1/4 cup water to skillet; cook, covered, over medium heat 15 minutes. Uncover and stir; cook 10 more minutes. Remove half of onion from skillet. Return patties to skillet. Top patties with reserved onion; cover, reduce heat, and simmer 10 minutes. This recipe yields 6 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 427 Calories (kcal); 31g Total Fat; (67% calories from fat); 28g Protein; 6g Carbohydrate; 114mg Cholesterol; 607mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * So-Quick Seafood Chowder Recipe By :Betty Henry; Willis, VA

Serving Size Categories Amount -------12 1/2 1 1 1 2 1/4 1/4 1

: 0 Preparation Time :0:00 : Fish (Ocean) Soups/Stews

Seafood

Measure -----------ounces package cup can can cup teaspoons teaspoon teaspoon jar

1/4

Ingredient -- Preparation Method -------------------------------fresh or frozen orange roughy fillets -- thawed frozen hash browns with onions and peppers - (24-oz pkg) water evaporated milk - (12 oz) cream of potato soup - (10 3/4 oz) -- undiluted bacon bits chopped fresh dill = (or 3/4 tspn dried dillweed) salt freshly-ground black pepper diced pimiento - (2 oz) -- drained Fresh dill sprig -- for garnish

Cut fish fillets into 1-inch pieces. Bring hash browns and 1 cup water to a boil in a large saucepan; reduce heat, cover, and simmer 5 minutes or until tender. Stir in evaporated milk and next 5 ingredients; return to a boil. Add fish and pimiento; cover, reduce heat, and simmer 3 to 5 minutes or until fish flakes easily. Serve immediately. This recipe yields 2 quarts. Comments: For testing purposes only, we used Ore-Ida Potatoes O'Brien and Hormel Real Bacon Bits. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 6g Total Fat; (45% calories from fat); 10g Protein; 6g Carbohydrate; 0mg Cholesterol; 1202mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 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 0 * Exported from MasterCook * Souffl� Cornbread Recipe By Serving Size :n/a : 8 Preparation Time :0:00

Categories Amount -------5 1/2 1/2 2 1/2 1 1/2 1 1/2 2

: Breads/Rolls Measure -----------cups cup large cup cups cup teaspoon tablespoons Ingredient -- Preparation Method -------------------------------fresh corn kernels - (10 ears) -- see * Note butter or margarine -- softened eggs -- separated whipping cream yellow cornmeal all-purpose flour salt sugar Vegetable cooking spray

* Note: One (28-ounce) package frozen whole kernel corn, thawed, may be substituted. Process corn in a food processor 1 to 2 minutes or until juicy, stopping to scrape down sides. Pour corn through a wire-mesh strainer into a 2-cup liquid measuring cup, discarding solids. (You will need 1 1/4 cups liquid. If liquid doesn't readily separate from solids in processing, combine 3/4 cup processed corn and 1/2 cup milk.) Beat butter and egg yolks in a large mixing bowl at medium speed with an electric mixer until smooth. Add corn liquid and whipping cream, stirring until blended. (Mixture will be lumpy.) Combine cornmeal and next 3 ingredients; add to corn mixture, stirring until blended. Heat a 10-inch cast-iron skillet in a 375 degrees oven 5 to 10 minutes. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into cornmeal mixture. Remove skillet from oven; coat with cooking spray. Pour cornmeal mixture into skillet. Bake at 375 degrees for 25 to 30 minutes or until golden. This recipe yields 8 servings. Comments: kernel. Juicing the corn in the processor unlocks the flavor in each

Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 333 Calories (kcal); 19g Total Fat; (50% calories from fat); 6g Protein; 36g Carbohydrate; 98mg Cholesterol; 271mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1996 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Sour Cream Coleslaw Recipe By Serving Size Categories Amount -------1 2 2 2 1 1 1/2 3 :Charlotte Bryant; Greensburg, KY : 0 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------container sour cream - (16 oz) sugar white vinegar caraway or celery seeds -- (2 to 3) salt cabbage head -- shredded (15 cups) green bell pepper -- diced minced purple onion

Measure -----------tablespoons tablespoons teaspoons teaspoon head medium tablespoons

Stir together first 5 ingredients in a large bowl; add cabbage, bell pepper, and onion, tossing well. Chill 8 hours, if desired. This recipe yields 11 cups. Source: "Southern Living Magazine, September 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "11 cups" - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 3g Total Fat; (5% calories from fat); 14g Protein; 80g Carbohydrate; 0mg Cholesterol; 2297mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southern Sweet Potato Soup Recipe By Serving Size Categories Amount -------2 1 1 1 2 :Kirby Farmer; Red Hook, NY : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------butter or margarine onion -- chopped celery rib -- chopped garlic clove -- minced chicken broth

Measure -----------tablespoons medium cups

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

large tablespoons cups teaspoon cup teaspoons pinch pinch

sweet potato -- peeled, sliced peanut butter cinnamon stick - (1 1/4" long) whipping cream -- see * Note salt whipping cream molasses salt ground nutmeg === GARNISHES === Chopped dry-roasted peanuts Fresh thyme sprigs

* Note: If desired, 1 1/2 cups fat-free half-and-half may be substituted for 1 1/2 cups whipping cream. Melt butter in a large saucepan over medium heat; add onion and celery, and saut� 10 minutes or until tender. Add garlic, and saut� 1 minute. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth. Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated. Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired. This recipe yields 1 quart. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 quart" - - - - - - - - - - - - - - - - - - Per serving: 2086 Calories (kcal); 193g Total Fat; (81% calories from fat); 28g Protein; 71g Carbohydrate; 633mg Cholesterol; 2757mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 37 1/2 Fat; 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 * Southern-Style Cobb Salad Recipe By Serving Size Categories :n/a : 6 Preparation Time :0:00 : Salads/Dressings

Amount -------1/2 2 3 4 1 1 2 12

Measure -----------pound heads large bunch

1 1 3 1

1/2

package cup cup tablespoons

Ingredient -- Preparation Method -------------------------------fresh sugar snap peas - (to 1 lb) iceberg lettuce hard-cooked eggs plum tomatoes avocado fresh watercress -- torn skinned boned chicken breast halves -- cooked, sliced bacon slices -- cooked, crumbled Freshly-ground black pepper -- to taste Edible flowers -- for garnish === BLUE CHEESE-BUTTERMILK DRESSING === crumbled blue cheese - (4 oz) nonfat buttermilk reduced-fat mayonnaise - (to 2/3) lemon juice - (to 4) garlic clove -- minced

Cook peas in boiling water to cover 2 to 3 minutes; drain. Plunge into ice water to stop the cooking process; drain and set aside. Cut iceberg lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes, and cut into thin strips. Dice avocado. Arrange watercress evenly on 6 salad plates. Top with peas, chopped eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese-Buttermilk Dressing; sprinkle with pepper. Garnish with edible flowers, if desired. For Blue Cheese-Buttermilk Dressing: Stir together all ingredients in a bowl. Serve over salad. (Makes 1 3/4 cups) This recipe yields 6 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 175 Calories (kcal); 12g Total Fat; (59% calories from fat); 8g Protein; 10g Carbohydrate; 12mg Cholesterol; 271mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwestern Avocado Angels Recipe By Serving Size :n/a : 0 Preparation Time :0:00

Categories Amount -------3/4 4 3 1 2 1 60

: Appetizers Measure -----------pound large tablespoons tablespoon tablespoons cup small Ingredient -- Preparation Method -------------------------------chorizo sausage or hot ground pork sausage ripe avocados -- peeled, mashed lime juice chopped fresh cilantro mayonnaise Mexican style shredded cheese - (4 oz) wonton wrappers Vegetable oil

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and let cool. Stir together avocado and next 3 ingredients; stir in sausage and cheese. Spoon 1 tablespoon mixture into center of each wonton wrapper. Moisten edges with water. Fold corners of wrapper to center, enclosing filling and pinching wrapper edges to seal. Place on wax paper coated with vegetable cooking spray; cover with additional wax paper. Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees. Fry wontons, 3 or 4 at a time, 1 1/2 minutes on each side or until golden; drain. This recipe yields 5 dozen. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "5 dozen" - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 23g Total Fat; (91% calories from fat); 1g Protein; 4g Carbohydrate; 10mg Cholesterol; 157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Southwestern Grilled Gazpacho Recipe By Serving Size Categories Amount -------1 12 :Cindie Hackney; Longview, TX : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------garlic bulb plum tomatoes

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

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

medium

1/2

can cans cup tablespoons teaspoon teaspoon teaspoon teaspoon teaspoon

sweet onions -- quartered zucchini -- halved lengthwise red bell pepper -- cut in half, and seeded jalape�o pepper vegetable juice - (32 oz) diced tomatoes and green chiles -- (10 oz ea) chopped fresh cilantro lime juice salt sugar dried chervil ground cumin freshly-ground black pepper cucumber -- seeded, diced === GARNISHES === Chopped avocado Sour cream

Cut off pointed end of garlic bulb. Arrange garlic, plum tomatoes, and onion in a lightly greased grill basket. Place zucchini, bell pepper, and jalape�o pepper on lightly greased grill rack. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees), 15 to 20 minutes or until lightly charred, turning occasionally. Place bell pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel peppers. Cut jalape�o pepper in half lengthwise; discard stem and seeds. Pulse grilled vegetables, in batches, in a food processor until coarsely chopped, stopping to scrape down sides. Combine vegetables, vegetable juice, and next 8 ingredients in a bowl. Stir in cucumber. Cover and chill 8 hours. Garnish, if desired. This recipe yields 4 quarts. Comments: Serve half of this recipe as a soup; toss the remainder with pasta, or use as a salsa. Vegetable mixture may be frozen up to 12 months, omitting cucumber. Thaw mixture, and stir in cucumber before serving. Source: "Southern Living Magazine, April 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 quarts" - - - - - - - - - - - - - - - - - - Per serving: 553 Calories (kcal); 5g Total Fat; (7% calories from fat); 23g Protein; 124g Carbohydrate; 0mg Cholesterol; 2246mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 1/2 Fruit; 0 Fat; 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 0 * Exported from MasterCook * Southwestern Pizzas Recipe By Serving Size Categories Amount -------2 1 1/2 2 1 1 1 1 1 1 :n/a : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------diced cooked chicken canned black beans -- rinsed, drained chopped fresh cilantro garlic cloves -- minced ground cumin dried crushed red pepper salt chunky salsa shredded Monterey Jack cheese with peppers -- (8 oz) === PIZZA CRUSTS === frozen bread dough - (32 oz) -- thawed

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

Combine first 7 ingredients together in a large bowl. For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down. Spread pizza crusts evenly with salsa; sprinkle with half of cheese. Top evenly with chicken mixture; sprinkle with remaining cheese. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) about 2 minutes or until slightly crisp. This recipe yields 4 pizzas. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 735mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Southwestern Turkey Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/4 1/4 1 3/4 :n/a : 5 Preparation Time :0:00 : Main Dish Turkey

Poultry

Measure -----------pound medium medium tablespoon teaspoons teaspoon can cup

Ingredient -- Preparation Method -------------------------------turkey breast cutlets, 1/4" thick -- see * Note green bell pepper onion vegetable oil chili powder ground cumin whole kernel corn - (15 1/4 oz) chunky salsa

* Note: Skinned and boned chicken breast halves may be substituted for turkey cutlets. Cut turkey breast cutlets and bell pepper into thin strips. Cut onion in half; cut each half into thin slices, and separate into strips. Cook turkey in hot oil in a large nonstick skillet over high heat 4 minutes. Stir in chili powder and cumin. Remove from skillet; set aside. Saut� green pepper and onion in skillet over medium-high heat 3 minutes. Return turkey to skillet, and stir in corn and salsa. Cook 2 minutes or until thoroughly heated. This recipe yields 5 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 41 Calories (kcal); 3g Total Fat; (60% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spanish Omelet Recipe By Serving Size Categories :Mariet Van den Munckhof-Vedder; Dublin, GA : 3 Preparation Time :0:00 : Egg Dishes Main Dish

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

Measure -----------cup ounces small tablespoons can tablespoons teaspoon large tablespoons teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------butter or margarine -- divided sliced fresh mushrooms - (1 2/3 cups) onion -- chopped chopped green bell pepper diced tomatoes with basil, garlic, and oregano - (14 1/2-oz can) -- see * Note tomato paste bay leaf ground red pepper eggs milk salt freshly-ground black pepper

* Note:

Reserve remaining 1/2 can tomatoes for another use.

Melt 2 tablespoons butter in a saucepan over medium-high heat; add mushrooms, onion, and bell pepper, and saut� 7 minutes or until tender. Stir in tomatoes and next 3 ingredients. Simmer, stirring occasionally, 10 minutes; discard bay leaf. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Whisk together eggs and next 3 ingredients; add egg mixture to skillet. Cook 1 minute; gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cover and cook 6 to 8 minutes or until set. Spoon half of sauce over omelet; fold in half. plate, and serve with remaining sauce. This recipe yields 3 to 4 servings. Source: "Southern Living Magazine, February 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 28g Total Fat; (73% calories from fat); 16g Protein; 6g Carbohydrate; 542mg Cholesterol; 576mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Special Mints Recipe By Serving Size Categories :Susan C. Richardson; Vienna, GA : 0 Preparation Time :0:00 : Candies Transfer to a serving

Desserts

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

Measure -----------cup package cup drops drops cup

Ingredient -- Preparation Method -------------------------------butter -- softened powdered sugar - (2 lbs) whipping cream spearmint oil peppermint oil Green paste food coloring Red paste food coloring ready-to-spread vanilla frosting

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until blended. Add cream and oils, beating until smooth. Divide mixture in half; color 1 half with green food coloring and the other half with red food coloring. Set 2 tablespoons pink mint mixture aside. Roll mint mixtures to 1/4-inch thickness on wax paper. Cut with assorted 1-inch Christmas cutters. Place on wax paper-lined baking sheets. Roll reserved pink mixture into tiny balls; press onto holly leaf-shaped mints to resemble berries. Let stand 6 hours or until firm. Spoon frosting into a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and decorate mints as desired. Let stand 1 hour or until firm. Store in an airtight container. This recipe yields 8 dozen. Comments: To decorate with candy sprinkles, gently press into mints before drying. Store leftover frosting, covered, in the refrigerator up to 30 days. Freeze mints between layers of wax paper up to 12 months. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 dozen" - - - - - - - - - - - - - - - - - - Per serving: 1831 Calories (kcal); 206g Total Fat; (98% calories from fat); 3g Protein; 2g Carbohydrate; 578mg Cholesterol; 1896mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 41 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spice Cake With Coffee Buttercream Frosting

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

:n/a : 0 Preparation Time :0:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar light brown sugar - (firmly packed) eggs all-purpose flour baking soda ground cinnamon buttermilk vanilla extract raisins chopped pecans === COFFEE BUTTERCREAM FROSTING === instant coffee granules hot water -- plus hot water butter or margarine -- softened confectioners' sugar === GARNISHES === Chopped pecans Chocolate-covered coffee beans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, soda, and cinnamon; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla extract, raisins, and pecans. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Spread Coffee Buttercream Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired. For Coffee Buttercream Frosting: Dissolve coffee granules in 1/4 cup plus 2 tablespoons hot water; cool. Beat softened butter at medium speed with an electric mixer until creamy; gradually add confectioners' sugar alternately with coffee, beating until frosting reaches spreading consistency. (Makes 3 cups) This recipe yields 1 (3-layer) cake. Comments: Soften hardened brown sugar by sprinkling it with a few drops of water, and placing it into a zip-top plastic bag for a few days. Or place sugar in a microwave-safe dish. Add an apple wedge, cover tightly, and microwave at HIGH 30 seconds. Let stand 30 seconds before using. Source:

"Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 5414 Calories (kcal); 344g Total Fat; (55% calories from fat); 68g Protein; 548g Carbohydrate; 1232mg Cholesterol; 4211mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 66 Fat; 13 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 0 * Exported from MasterCook * Spiced Mixed Fruit Recipe By Serving Size Categories Amount -------1 1 1 2 1 1/2 6 3 3 :Nan Rowe; Pagosa Springs, CO : 6 Preparation Time :0:00 : Desserts

Fruit

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

Ingredient -- Preparation Method -------------------------------sugar water dry white wine whole cloves cinnamon stick - (2" long) vanilla extract navel oranges grapefruits bananas Cinnamon stick -- for garnish

Bring first 5 ingredients to a boil in a saucepan. Reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in vanilla. Cool syrup. Discard cloves and cinnamon stick. Peel and section oranges and grapefruits, and place in a large bowl. Gently stir in syrup. Chill mixture, if desired. Slice bananas, and stir in just before serving. Garnish, if desired. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 320 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 75g Carbohydrate; 0mg Cholesterol; 11mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Peach Jam Recipe By Lodge Serving Size Categories Amount -------2 1 1/2 1/2 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/8 1/2 :Chef Anette Grecchi; Artist Point Restaurant, Disney's Wilderness : 0 Preparation Time :0:00 : Jams/Jellies Ingredient -- Preparation Method -------------------------------frozen sliced peaches - (16 oz ea) light brown sugar - (16 oz) dry white wine salt freshly-ground black pepper dried crushed red pepper ground cardamom ground ginger ground coriander ground cumin ground cinnamon ground cloves chunky applesauce

Measure -----------packages package cup teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon cup

Bring peaches and brown sugar to a boil in a large saucepan over medium heat; reduce heat, and simmer, stirring occasionally, 1 hour. Stir in wine and next 9 ingredients. Cook, stirring occasionally, 45 minutes or until thickened. Cool slightly. Process mixture in a food processor until smooth. Stir in applesauce. Cover and chill at least 2 hours or up to 1 month. This recipe yields 4 cups. Source: "Southern Living Magazine, March 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 cups" - - - - - - - - - - - - - - - - - - Per serving: 137 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Pecans Recipe By Serving Size Categories Amount -------1/2 2 3/4 2 2 3/4 :n/a : 0 Preparation Time :0:00 : Snacks Ingredient -- Preparation Method -------------------------------butter - (1 stick) ground cumin ground red pepper pecan halves - (12 oz ea) -- abt 8 cups granulated sugar salt

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

Melt butter in a large saucepan; stir in cumin and red pepper, and cook 1 minute. Remove from heat; add pecans, sugar, and salt, stirring to coat. Spread pecans in a single layer in 2 (15- by 10-inch) jellyroll pans. Bake at 300 degrees for 20 minutes, stirring occasionally. Cool and store in an airtight container. This recipe yields 8 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "8 cups" - - - - - - - - - - - - - - - - - - Per serving: 112 Calories (kcal); 1g Total Fat; (6% calories from fat); 1g Protein; 27g Carbohydrate; 0mg Cholesterol; 1606mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Spicy Beef And Black Beans Recipe By Serving Size Categories Amount -------:n/a : 4 : Beef Preparation Time :0:00 Main Dish Ingredient -- Preparation Method --------------------------------

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

1 2 2 2 1 1 2 2

large tablespoons cans cans pound medium cups

oven bag - (14" by 20") all-purpose flour diced tomatoes and green chiles -- (10 1/2 oz ea) black beans - (15 oz ea) -- drained, rinsed boneless beef sirloin -- thinly sliced onion -- diced garlic cloves -- pressed shredded Monterey Jack cheese with peppers - (8 oz) Tortilla chips === GARNISHES === Tomato slices Chopped fresh cilantro

Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake. Drain 1 can tomatoes. Add tomatoes and remaining undrained can tomatoes to bag; squeeze to blend ingredients. Add beans and next 3 ingredients to bag. Arrange ingredients in an even layer. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350 degrees for 40 minutes. Sprinkle with cheese, and serve over tortilla chips. Garnish, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Beef Filets Recipe By Serving Size Categories Amount -------6 1/4 1/4 1/4 :Vikki D. Sturm; Rossville, GA : 6 Preparation Time :0:00 : Beef

Main Dish

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

Ingredient -- Preparation Method -------------------------------beef tenderloin steaks, 1 1/2" thick -- (6 oz ea) salt freshly-ground black pepper butter or margarine

2 2 1 1 2 1

1/4

tablespoons cup cup cup tablespoons teaspoon

garlic cloves -- pressed all-purpose flour beef broth dry red wine -- see * Note bourbon -- see * Note Dijon mustard Worcestershire sauce

* Note: You may substitute 1 1/4 cups cranberry juice for red wine and bourbon. Sprinkle steaks with salt and pepper. Melt butter in a large skillet over medium heat. Add steaks, and cook 5 to 7 minutes on each side or to desired degree of doneness. Remove steaks from pan, and keep warm. Add garlic and flour to pan drippings; cook over medium heat, stirring constantly, 1 minute. Gradually add broth, wine, and bourbon, stirring to loosen particles from bottom; bring to a boil. Stir in mustard and Worcestershire sauce; reduce heat, and simmer 5 minutes. Top steaks with sauce. This recipe yields 6 servings. Comments: If beef tenderloin is too pricey, try boneless top sirloin.

Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 8g Total Fat; (73% calories from fat); 3g Protein; 4g Carbohydrate; 21mg Cholesterol; 476mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Creamed Corn Recipe By Serving Size Categories Amount -------1 1 2 4 1 1/2 :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------medium packages teaspoons

Ingredient -- Preparation Method -------------------------------onion -- quartered garlic clove - (to 2) frozen shoepeg corn - (16 oz) bacon slices - (to 6) Cajun seasoning - (to 2)

1

cup

milk

Process onion and garlic in food processor until chopped, stopping to scrape down sides; remove mixture, and set aside. Process 1 package corn in food pro-cessor until almost smooth (about 45 seconds), stopping to scrape down sides. Cook bacon in a large skillet until crisp; drain, reserving 2 tablespoons drippings in skillet. Crumble bacon. Add onion mixture to drippings, and saut� over medium-high heat until tender. Add pureed corn, remaining package of corn, Cajun seasoning, and milk. Cook over medium heat 20 minutes. Stir in bacon. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 32 Calories (kcal); 1g Total Fat; (38% calories from fat); 2g Protein; 3g Carbohydrate; 6mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Spicy Party Meatballs Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 :Tracy Sargent; Temple, GA : 0 Preparation Time :0:00 : Appetizers

Meatballs

Measure -----------jar jar small package

Ingredient -- Preparation Method -------------------------------cocktail sauce - (12 oz) jalape�o jelly - (10.5 oz) sweet onion -- minced frozen cooked meatballs - (3-lb pkg)

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until jelly melts and mixture is smooth. Stir in meatballs. Reduce heat, and simmer, stirring occasionally, 35 to 40 minutes or until thoroughly heated. This recipe yields 8 dozen. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6):

"05-19-2001 Yield: "8 dozen"

by

Joe Comiskey

-

jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Spicy Steak Tacos Recipe By Serving Size Categories Amount -------1 1 1 1 :n/a : 5 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------soft taco dinner - (16.3 oz) beer - (12 oz) grated lime rind Juice of 4 limes flank steak - (1 1/2 lbs) === CONDIMENTS === Grilled onions Shredded lettuce Shredded cheese Chopped tomato

Measure -----------package can teaspoon

Remove taco seasoning mix, hot sauce, flour tortillas, and taco sauce from dinner kit. Combine beer, grated lime rind, lime juice, taco seasoning mix, hot sauce, and flank steak in a heavy-duty zip-top plastic bag; seal and chill 4 hours. Remove steak, discarding marinade. package directions. Heat flour tortillas according to

Grill steak, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 to 12 minutes on each side or until desired degree of doneness. Cut steak into thin slices, and place in warm tortillas; serve with desired condiments and taco sauce. This recipe yields 5 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6):

"05-30-2001

by

Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: trace Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Tomato Hash Browns Recipe By Serving Size Categories Amount -------1 3 1/2 1/2 1/2 1/4 1 4 1 1/2 1/2 1/2 2 :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------package large cup cup teaspoon cup medium can teaspoon teaspoon cup tablespoons

Ingredient -- Preparation Method -------------------------------Southern style hash browns - (30 oz) -- thawed eggs -- lightly beaten all-purpose flour 100% grated Parmesan cheese salt -- divided pure olive oil -- divided onion -- diced garlic cloves -- pressed diced tomatoes - (28 oz) -- undrained dried crushed red pepper freshly-ground black pepper sliced ripe olives capers -- (optional)

Stir together first 4 ingredients and 1/4 teaspoon salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Drop one-third of potato mixture, 1/3 cup at a time, into hot olive oil, and cook over medium-high heat 3 minutes on each side or until golden brown. Remove from skillet; drain on paper towels. Repeat procedure with remaining potato mixture. Sprinkle evenly with remaining 1/4 teaspoon salt. Saut� onion and garlic in remaining 2 tablespoons olive oil in skillet until tender. Stir in tomatoes, crushed red pepper, and pepper. Cover and cook over medium-high heat 15 minutes or until slightly thickened. Stir in olives and, if desired, capers. Serve over hash browns. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net"

- - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 2g Total Fat; (26% calories from fat); 4g Protein; 10g Carbohydrate; 94mg Cholesterol; 232mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach And Artichokes In Puff Pastry Recipe By Serving Size Categories Amount -------1 1 1/2 1/2 1 1 1/2 1 :n/a : 0 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------frozen chopped spinach - (10 oz) -- thawed artichoke hearts - (14 oz) -- drained, chopped mayonnaise grated Parmesan cheese onion powder garlic powder freshly-ground black pepper frozen puff pastry - (17.3 oz) Stir

Measure -----------package can cup cup teaspoon teaspoon teaspoon package

Drain spinach well, pressing between layers of paper towels. together spinach, artichoke hearts, and next 5 ingredients.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400 degrees for 20 minutes or until golden brown. This recipe yields 4 dozen. Wine suggestions: Sauvignon Blanc or Chardonnay Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - -

Per serving: 988 Calories (kcal); 106g Total Fat; (90% calories from fat); 18g Protein; 5g Carbohydrate; 70mg Cholesterol; 1372mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spooky Ghosts Recipe By Serving Size Categories Amount -------9 1 1 :n/a : 0 Preparation Time :0:00 : Cookies Halloween

Desserts

Measure -----------package

Ingredient -- Preparation Method -------------------------------vanilla candy coating squares - (2 oz ea) -- divided peanut butter sandwich cookies - (16 oz) tube black or brown decorating frosting -- (4.25 oz)

Microwave 6 candy coating squares in a microwave-safe bowl at HIGH 1 to 2 minutes or until melted, stirring once. Dip cookies in candy coating, allowing excess to drip; place on wax paper, and let stand until firm. Place remaining 3 vanilla candy coating squares in bowl. Microwave at HIGH 1 minute, stirring once. Dip cookies again in candy coating, allowing excess to drip; place on wax paper, and let stand until firm. Pipe frosting eyes and mouth on each cookie to resemble a ghost. This recipe yields 32 cookies. Comments: cookies. We used Nabisco brand Nutter Butter peanut butter sandwich

Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "32 cookies" - - - - - - - - - - - - - - - - - - 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 Nutr. Assoc. : 0 0 0

* Exported from MasterCook * Squash Fritters Recipe By Serving Size Categories Amount -------2 1/4 2 1 1 1 1 2 1/2 :Rubie M. Walker; Lynchburg, Va : 4 Preparation Time :0:00 : Fritters

Vegetables

Measure -----------medium cup tablespoons teaspoon teaspoon tablespoon large teaspoons cup

Ingredient -- Preparation Method -------------------------------yellow squash -- grated diced onion diced green bell pepper brown sugar salt all-porpose flour egg -- lightly beaten butter -- melted olive oil Heat oil in a large heavy skillet.

Stir together first 8 ingredients.

Drop mixture by tablespoonfuls into hot oil; fry in batches until golden, turning once. Drain on paper towels, and serve immediately. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, August 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 292 Calories (kcal); 30g Total Fat; (90% calories from fat); 2g Protein; 5g Carbohydrate; 52mg Cholesterol; 568mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stir-Fry Chicken Recipe By Serving Size Categories Amount -------1 1/4 :n/a : 2 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure -----------small pound

Ingredient -- Preparation Method -------------------------------onion fresh green beans

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

medium tablespoons tablespoon tablespoons cup teaspoon cup

carrots celery stalk soy sauce cornstarch skinned boned chicken breast halves -- cut 1/8" strips vegetable oil -- divided garlic clove -- minced chicken broth cornstarch roasted cashews

Cut onion in half lengthwise; cut each half into 1/4-inch slices. Cut green beans into 1/2-inch pieces; cut carrots and celery into 1/8-inch slices. Set aside. Stir together soy sauce and 1 tablespoon cornstarch. stirring to coat. Add chicken,

Heat 1 tablespoon oil in a large skillet; add chicken, and stir-fry 1 to 2 minutes. Remove chicken, and set aside. Add remaining 2 tablespoons oil to skillet. Add vegetables and garlic; cook, covered, 1 minute, shaking skillet to keep vegetables from sticking. Uncover; cook, stirring constantly, 2 to 4 minutes. Stir together broth and 1 teaspoon cornstarch. Add chicken and broth mixture to vegetables; stir until thickened. Stir in cashews. Stir-Fry Beef: Substitute 1/2 pound top sirloin steak for chicken, and cut into 1/8-inch strips. Omit cashews. This recipe yields 2 servings. Comments: Prepare boil-in-the-bag rice to round off the menu using this easy stir-fry. Source: "Southern Living Magazine, July 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 21g Total Fat; (66% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 1264mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stir-Fry Pork And Cashews Recipe By Serving Size :Charlotte Bryant; Greensburg, KY : 2 Preparation Time :0:00

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

: Main Dish Measure -----------pound tablespoons tablespoon teaspoons tablespoons cup

Pork

Ingredient -- Preparation Method -------------------------------boneless pork loin -- cut 1/2" pieces stir-fry sauce frozen orange juice concentrate -- thawed cornstarch vegetable oil dry-roasted or unsalted cashews Hot cooked rice Orange slices -- (optional)

Stir together first 4 ingredients. Stir-Fry pork mixture in hot oil in a large nonstick skillet 4 to 6 minutes; stir in cashews. Serve immediately over rice with, if desired, orange slices. This recipe yields 2 servings. To serve 4, use 1/3 cup stir-fry sauce, 1/4 cup vegetable oil, and double all other ingredients. Proceed as directed. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 20g Total Fat; (80% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 795mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strata Italiano Recipe By Serving Size Categories Amount -------1 3 2 3 1 1/2 1/3 1/3 :Mary Lynn and Lee Tucker : 8 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------onion -- diced garlic cloves -- minced olive oil tomatoes -- peeled, chopped zucchini -- diced sliced fresh mushrooms chopped fresh basil chopped fresh oregano

Measure -----------teaspoons small cup cup cup

6 2 1 1/2 1/4 1/8 1 1/2 2

cups cup teaspoon teaspoon teaspoon cups tablespoons

light white bread slices egg substitute skim milk salt freshly-ground black pepper ground red pepper shredded reduced-fat mozzarella cheese -- (6 oz) grated Parmesan cheese

Saut� diced onion and minced garlic in hot oil in a large skillet over medium-high heat; add chopped tomato and next 4 ingredients, and saut� until zucchini is tender. Drain and set aside. Arrange bread slices in the bottom of a lightly greased 13- by 9-inch baking dish. Whisk together egg substitute and next 4 ingredients; pour over bread slices. Top with tomato mixture, and sprinkle with cheeses. Cover and chill 8 hours. Let stand at room temperature 30 minutes before baking. Bake casserole at 350 degrees for 50 minutes or until lightly browned and puffed. This recipe yields 8 servings. Per serving: Calories 183; Fat 5.8g; Cholesterol 14mg; Sodium 475mg.

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 204 Calories (kcal); 12g Total Fat; (52% calories from fat); 15g Protein; 9g Carbohydrate; 14mg Cholesterol; 410mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Mary Lynn and Lee Tucker are the owners of The Manor at Taylor's Store Bed and Breakfast Country Inn near Smith Mountain Lake, VA Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry Tart Recipe By Serving Size Categories Amount -------1 1/2 :n/a : 0 Preparation Time :0:00 : Desserts

Tarts

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

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

1/2 1/3 1/3 2 3 1/2 1/4 2 5 1 3 1 1

teaspoon cup cup tablespoons tablespoons cup cup cups teaspoon tablespoons teaspoon quart

salt sugar cold butter or margarine -- cut up cold shortening cold water sugar cornstarch half-and-half egg yolks rose water or orange-flower water -- (optional) butter or margarine vanilla extract fresh strawberries -- sliced Fresh mint sprig -- for garnish

Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined. Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans. Bake at 425 degrees for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes. Combine 1/2 cup sugar and cornstarch in a medium saucepan. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately. Garnish, if desired. This recipe yields 1 (9-inch) tart. Comments: A layer of pastry cream snuggles beneath a blanket of fresh berries in this classic French dessert. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 nine-inch tart" - - - - - - - - - - - - - - - - - - Per serving: 2241 Calories (kcal); 64g Total Fat; (25% calories from fat); 37g Protein; 383g Carbohydrate; 1156mg Cholesterol; 1468mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 10 1/2 Fat; 11 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Strawberry-Cheese Horseshoe Recipe By Serving Size Categories Amount -------1 1 1/2 1/4 1/4 1/4 1 1 :n/a : 12 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------sharp Cheddar cheese block -- shredded mayonnaise chopped onion salt freshly-ground black pepper ground red pepper - (to 1/2) chopped pecans -- toasted strawberry preserves - (12 oz)

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

Beat first 6 ingredients at medium speed with an electric mixer until blended; stir in pecans. Shape mixture into a horseshoe shape, or spoon into a 5-cup mold. Cover and chill 8 hours. Spoon preserves over cheese mixture, and serve immediately with crackers or bread rounds. This recipe yields 12 to 16 appetizer servings. Comments: Cheese mixture may be prepared up to 2 days ahead.

Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 200 Calories (kcal); 22g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 6mg Cholesterol; 149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Chicken Breasts Recipe By Serving Size Categories Amount :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure

Ingredient -- Preparation Method

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

-----------large cup cup small cup tablespoons can cup tablespoons

-------------------------------skinned boned chicken breast halves -- (abt 1 lb) butter or margarine -- divided chopped onion green bell pepper -- chopped herb-seasoned stuffing mix water cond. cream of mushroom soup - (10 3/4 oz) dry white wine or water chopped fresh parsley -- (optional)

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Melt 2 tablespoons butter in a large skillet over medium heat; add chopped onion and green bell pepper, and saut� until tender. Stir in stuffing mix and 2 tablespoons water. Spread evenly on each chicken breast, leaving a 1/2-inch border on all sides. Fold short ends over stuffing mixture, and roll up, beginning with 1 unfolded side. Secure rolls with wooden picks. Melt remaining 2 tablespoons butter in skillet over medium heat. chicken, and brown on all sides. Add

Stir together soup and wine; pour over chicken. Cover and cook over medium-low heat 12 minutes or until chicken is done. Sprinkle with parsley, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 12g Total Fat; (85% calories from fat); 1g Protein; 4g Carbohydrate; 31mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Chicken Breasts With Sweet-And-Sour Tomato Sauce Recipe By Serving Size Categories Amount -------:Anoosh Shariat; Shariat's, Louisville, KY : 6 Preparation Time :0:00 : Chicken Main Dish Poultry Ingredient -- Preparation Method --------------------------------

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

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

small tablespoons cup tablespoons cup cups cup teaspoon teaspoon teaspoon cup teaspoon

onion -- chopped olive oil -- divided chopped walnuts garlic cloves -- chopped tomato paste brown sugar - (firmly packed) chicken broth balsamic vinegar salt freshly-ground black pepper saffron skinned boned chicken breast halves McIntosh apple -- chopped cooked country ham -- chopped chopped fresh thyme Fresh thyme -- for garnish Basil sprigs -- for garnish

Saut� onion in 2 tablespoons hot olive oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until tender. Add walnuts and garlic; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring often, 5 minutes. Add brown sugar and next 5 ingredients. Reduce heat, and simmer, stirring often, 30 minutes or until thickened; cool slightly. Pulse mixture in a blender or food processor 3 or 4 times or until smooth; keep warm. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Toss together apple, ham, and thyme. Spoon 1 heaping tablespoon of apple mixture onto each chicken breast; roll up, securing with wooden picks. Heat remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat; add chicken, and cook 2 minutes on each side. Reduce heat; cover and cook 7 to 10 minutes or until done. Drizzle with sauce. Garnish, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 234 Calories (kcal); 21g Total Fat; (77% calories from fat); 7g Protein; 7g Carbohydrate; 0mg Cholesterol; 654mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Stuffed Hungarian Yellow Banana Peppers Recipe By Serving Size Categories Amount -------6 1 1 1/2 2 :Lynda Liollio; Memphis, TN : 6 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------banana peppers crumbled feta cheese cream cheese - (3 oz) -- softened dried oregano olive oil

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

Scoop seeds and membrane from peppers. Stir together feta cheese, cream cheese, and oregano. Carefully spoon cheese mixture into peppers. Place peppers on an aluminum foil-lined jellyroll pan. Drizzle with olive oil. Bake at 400 degrees for 20 minutes or until peppers are tender. This recipe yields 6 appetizer servings. Comments: Banana peppers are also referred to as Hungarian wax chiles. Smelling banana peppers gives you a good idea of how hot they will be. Source: "Southern Living Magazine, June 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 10g Total Fat; (74% calories from fat); 4g Protein; 4g Carbohydrate; 22mg Cholesterol; 285mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Stuffed Mashed Potatoes Recipe By Serving Size Categories Amount -------2 2/3 1 1/3 1 1/2 1 :n/a : 4 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------frozen mashed potatoes milk shredded sharp Cheddar cheese - (6 oz) -- divided fresh broccoli flowerets

1 1/2 1/4 1/4

cup teaspoon teaspoon cup

diced cooked ham salt freshly-ground black pepper whipping cream

Prepare potatoes with milk according to package directions. Stir in 3/4 cup cheese, ham, and next 3 ingredients. Spoon evenly into 4 lightly greased (8-ounce) custard cups. Beat whipping cream at medium speed with an electric mixer until stiff peaks form; fold in remaining 3/4 cup cheese. Spread mixture evenly over potato mixture. Bake at 350 degrees for 20 minutes. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 107 Calories (kcal); 8g Total Fat; (68% calories from fat); 4g Protein; 5g Carbohydrate; 31mg Cholesterol; 317mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sugar Snap Peas And Goat Cheese Recipe By Serving Size Categories Amount -------1 2 1 8 2 1 1 1/2 :n/a : 4 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------fresh sugar snap peas shallots -- minced olive oil grape tomatoes chopped fresh basil - (to 3) goat cheese log - (3 oz) -- crumbled salt freshly-ground black pepper Plunge into ice Add peas, and

Cook peas in boiling water to cover 2 minutes; drain. water to stop the cooking process; drain.

Saut� shallots in hot oil in a large skillet until tender. cook until thoroughly heated.

Place mixture in a bowl. Add tomatoes and remaining ingredients; toss gently. Serve immediately. This recipe yields 4 servings. Source: "Southern Living Magazine, May 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 33 Calories (kcal); 3g Total Fat; (88% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 534mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sunny Spring Lemonade Recipe By Serving Size Categories Amount -------6 1 5 1/2 :Ann Quenelle; Birmingham, AL : 0 Preparation Time :0:00 : Beverages Ingredient -- Preparation Method -------------------------------white grape juice -- chilled frozen lemonade concentrate - (12 oz) -- thawed, undiluted club soda -- chilled Serve

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

Stir together all ingredients in a 1-gallon pitcher or punch bowl. over ice. This recipe yields 3 quarts. Source: "Southern Living Magazine, April 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 quarts"

- - - - - - - - - - - - - - - - - - Per serving: 1020 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 252g Carbohydrate; 0mg Cholesterol; 393mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 16 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0

* Exported from MasterCook * Sweet 'n' Hot Green Beans And Carrots Recipe By Serving Size Categories Amount -------1/2 1/2 1/4 1 1/2 1/2 :Amy Morse; Birmingham, AL : 4 Preparation Time :0:00 : Appetizers

Vegetables

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

Ingredient -- Preparation Method -------------------------------sugar white wine vinegar dried crushed red pepper - (to 1/2) garlic clove -- minced fresh green beans -- trimmed carrots -- cut 4" x 1/2" strips Stir in red Plunge into

Whisk together sugar and vinegar until sugar dissolves. pepper and garlic; cover and let stand 4 hours.

Cook green beans and carrot in boiling water 1 minute; drain. ice water to stop cooking process; drain. Pour vinegar mixture over vegetables, tossing to coat. before serving. This recipe yields 4 to 6 appetizer servings. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net"

Let stand 1 hour

- - - - - - - - - - - - - - - - - - Per serving: 124 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 32g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sweet Bean Salad Recipe By Serving Size Categories Amount -------1 1 :Ruchel Coetzee; Lauderdale-by-the-Sea, FL : 0 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------cannellini beans - (19 oz) kidney beans - (15 1/2 oz)

Measure -----------can can

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

4 1 1 1

can cup cup cup teaspoons teaspoon teaspoon can small

French-cut green beans - (14 1/2 oz) sunflower oil white vinegar sugar - (to 1/2) dried basil dry mustard salt vegetarian baked beans - (16 oz) -- undrained onion -- chopped

Rinse and drain first 3 ingredients. Cook oil and next 5 ingredients in a large saucepan over low heat 5 minutes or until sugar dissolves; stir in drained beans, vegetarian baked beans, and onion. Serve warm or chilled. This recipe yields 6 1/2 cups. Comments: Serve with pork chops, rice, and bread.

Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "6 1/2 cups" - - - - - - - - - - - - - - - - - - Per serving: 1044 Calories (kcal); 110g Total Fat; (91% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 1073mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 22 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Broccoli Slaw Recipe By Serving Size Categories Amount -------1 1/2 1/4 1/2 1/2 1 :n/a : 4 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------sugar apple cider vinegar water mustard seeds celery seeds broccoli slaw mix - (16 oz)

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

Bring first 5 ingredients to a boil in a small saucepan, stirring constantly, until sugar dissolves; combine with slaw mix, stirring gently. Cover and chill at least 4 hours, stirring occasionally. Serve with a

slotted spoon. This recipe yields 4 to 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 199 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 52g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sweet Onion Pudding Recipe By Serving Size Categories Amount -------2 1 6 3 2 2 1 1/2 6 :n/a : 8 Preparation Time :0:00 : Side Dish Ingredient -- Preparation Method -------------------------------whipping cream shredded Parmesan cheese - (3 oz) eggs -- lightly beaten all-purpose flour sugar baking powder salt butter or margarine sweet onions -- thinly sliced

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

Stir together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside. Melt butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored. Remove onion from heat. Stir onion into egg mixture; spoon into a lightly greased 13- by 9-inch baking dish. Bake at 350 degrees for 30 minutes or until set. This recipe yields 8 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 411 Calories (kcal); 37g Total Fat; (79% calories from fat); 7g Protein; 15g Carbohydrate; 253mg Cholesterol; 572mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Angel Biscuits Recipe By Serving Size Categories Amount -------3 3/4 7 1/2 1 1 1 1/2 1 1/2 3 :n/a : 90 Preparation Time :0:00 : Biscuits

Breads/Rolls

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

Ingredient -- Preparation Method -------------------------------active dry yeast warm water -- (100 to 110 degrees) all-purpose flour baking powder salt sugar shortening canned mashed sweet potatoes

Combine yeast and 3/4 cup warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Stir together flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Stir in yeast mixture and sweet potatoes just until blended. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a well-greased bowl, turning to grease top. Cover and chill 8 hours, if desired. Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Freeze up to 1 month, if desired. Thaw biscuits; place on ungreased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until doubled in bulk. Bake at 400 degrees for 10 to 12 minutes or until lightly browned. This recipe yields 7 1/2 dozen. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net1 cups" - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 4g Total Fat; (38% calories from fat); 1g

Protein; 11g Carbohydrate; 0mg Cholesterol; 88mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1993 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Biscuits Recipe By Serving Size Categories Amount -------4 2 2 1 1 3/4 :n/a : 14 Preparation Time :0:00 : Biscuits

Breads/Rolls

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

Ingredient -- Preparation Method -------------------------------all-purpose flour baking powder salt butter or margarine cooked mashed sweet potato buttermilk - (to 1)

Combine first 3 ingredients. Cut in butter with a pastry blender until crumbly. Stir together sweet potato and buttermilk; add to dry ingredients, stirring just until moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat or roll to 1/2-inch thickness. Cut dough with a 3-inch round cutter, and place biscuits on a lightly greased baking sheet. Bake at 425 degrees for 10 to 15 minutes or until golden. This recipe yields 14 biscuits. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 13g Total Fat; (49% calories from fat); 4g Protein; 28g Carbohydrate; 35mg Cholesterol; 648mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sweet Potato Gratin

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

:n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

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

Ingredient -- Preparation Method -------------------------------Granny Smith apples sweet potatoes sweet onions light brown sugar - (firmly packed) -- divided butter or margarine - (1/2 stick) -- divided granulated sugar salt ground cinnamon freshly-ground black pepper whipping cream fine dry breadcrumbs all-purpose flour

Peel first 3 ingredients. Cut apples and sweet potatoes into 1/8-inch-thick slices; set aside. Ccut onions crosswise in half, and cut each half into thin slices. Combine sliced onion, 2 tablespoons light brown sugar, and 2 tablespoons butter in a large skillet. Cook over medium heat, stirring often, about 15 minutes or until onion is caramel colored. Set aside. Combine granulated sugar and next 3 ingredients. Layer one-third of apple and sweet potato slices alternately into a lightly greased 13- by 9-inch baking dish. Sprinkle with half of granulated sugar mixture, and top with half of onion mixture. Repeat procedure, ending with apple and sweet potato slices. Pour whipping cream over top. Stir together breadcrumbs, flour, and remaining 2 tablespoons brown sugar; cut in remaining 2 tablespoons butter with a fork until crumbly. Sprinkle over casserole. Bake at 350 degrees for 45 minutes or until sweet potato is tender. stand 10 minutes. This recipe yields 6 to 8 servings. Comments: Gratin is a dish topped with breadcrumbs or cheese and browned before serving. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 579 Calories (kcal); 45g Total Fat; (67% calories from fat); 5g Protein; 43g Carbohydrate; 163mg Cholesterol; 806mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 9 Fat; 0 Let

Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet White Corn-And-Tomato Relish Recipe By Serving Size Categories Amount -------4 2 3 2 1 1/2 1/2 1/4 1/8 :n/a : 0 Preparation Time :0:00 : Accompaniment

Pickles/Relishes

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

Ingredient -- Preparation Method -------------------------------fresh sweet white corn tomatoes -- peeled, chopped green onions -- sliced lemon juice olive oil salt freshly-ground black pepper garlic salt hot sauce

Cook corn in boiling water to cover 1 minute; drain and cool. Cut kernels from cobs. Stir together corn, tomato, and remaining ingredients; cover and chill 3 hours. This recipe yields 3 cups. Comments: For sweet white corn, we used Silver Queen.

Source: "Southern Living Magazine, June 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 14g Total Fat; (61% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 1624mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet-And-Sour Chicken Recipe By :n/a

Serving Size Categories Amount -------1 1 4 1 1 1 1 1 1

: 4 Preparation Time :0:00 : Chicken

Main Dish

Measure -----------large tablespoon can large small jar cup cup

Ingredient -- Preparation Method -------------------------------oven bag all-purpose flour skinned boned chicken breast halves -- cut in cubes pineapple chunks - (8 oz) -- undrained red bell pepper -- cut into pieces onion -- quartered sweet-and-sour sauce - (9 oz) uncooked instant cooking rice water

Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking dish. twist end of bag, and shake. Add flour to oven bag;

Add cubed chicken and next 6 ingredients to oven bag; squeeze bag to blend ingredients. Arrange ingredients in an even layer. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. at 350 degrees for 30 to 35 minutes. This recipe yields 4 servings. Comments: Extra bell peppers can be chopped and placed in the freezer for a quick saut� or vegetable soup. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 26 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tabbouleh Salad Recipe By Serving Size Categories Amount -------:n/a : 10 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------Bake

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

1 1 2 4

cup cup medium 1/4 1/4 1/2 1/3 1/2 1/2 cup cup teaspoon cup tablespoons teaspoon teaspoon

3

uncooked bulghur wheat -- see * Note boiling water -- see * Note tomatoes -- chopped green onions -- thinly sliced minced fresh parsley chopped fresh mint - (to 1/2) grated lemon rind fresh lemon juice olive oil salt freshly-ground black pepper Lettuce leaves

* Note: One cup instant brown rice, cooked, may be substituted for 1 cup bulghur and 1 cup boiling water. Place bulghur in a large bowl, and add boiling water. 30 minutes. Stir in tomato and next 8 ingredients. leaves. This recipe yields 5 cups. Per 1/2 cup: Calories 97 (43% from fat); Fat 4.6g (sat 0.7g, mono 3.2g, poly 0.5g); Protein 2.1g; Carb 14g; Fiber 3.2g; Chol 0mg; Iron 0.7mg; Sodium 124mg; Calc 15mg. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 46 Calories (kcal); 4g Total Fat; (77% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 111mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Taco Casserole Recipe By Serving Size Categories Amount -------1 3 1 :n/a : 6 Preparation Time :0:00 : Casseroles Chill 1 hour. Cover and let stand Spoon over lettuce

Main Dish

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

Ingredient -- Preparation Method -------------------------------ground beef green onions -- sliced garlic clove -- minced

1 1 1 1 1 1

envelope can can can package cup

taco seasoning mix - (1 1/4 oz) kidney beans - (15 1/2 oz) -- undrained tomato sauce - (8 oz) chopped green chiles - (4.5 oz) -- undrained country style hash browns - (30 oz) shredded Cheddar cheese - (4 oz) === TOPPINGS === Salsa Sour cream Sliced green onions

Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain mixture, and return to skillet. Drain kidney beans, reserving tomato sauce, and chiles into lightly greased 13- by 9-inch and half of potatoes. Repeat and potatoes. 1/4 cup liquid. Stir reserved liquid, meat mixture. Spoon half of mixture into a baking dish; top with half of kidney beans layers with remaining meat mixture, beans,

Bake at 350 degrees for 30 minutes; sprinkle with Cheddar cheese, and bake 5 more minutes. Serve with desired toppings. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 238 Calories (kcal); 20g Total Fat; (77% calories from fat); 13g Protein; 1g Carbohydrate; 64mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tangerine Chess Pie Recipe By Serving Size Categories Amount -------1 1 1/2 1 1 1/4 :n/a : 0 Preparation Time :0:00 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------refrigerated piecrusts - (15 oz) sugar all-purpose flour yellow cornmeal salt

2 1 4

1/4 1/4 1/3

cup cup teaspoons cup tablespoon large

butter or margarine -- melted milk grated tangerine rind fresh tangerine juice lemon juice eggs -- lightly beaten === GARNISHES === Sweetened whipped cream Tangerine slices

Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into one 12-inch circle. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Bake piecrust at 450 degrees for 8 minutes; cool on a wire rack. Whisk together sugar and next 9 ingredients piecrust. Bake at 350 degrees for 40 to 45 set, shielding edges of crust with aluminum prevent excessive browning. Cool on a wire until blended. Pour into minutes or until center is foil after 20 minutes to rack. Garnish, if desired.

Lemon-Lime Chess Pie: Substitute fresh lime juice for tangerine juice and 1 teaspoon fresh lime rind and 1 teaspoon fresh lemon rind for tangerine rind. Garnish with sweetened whipped cream; lime and lemon wedges; and grated lime and lemon rind, if desired. Orange Chess Pie: Substitute fresh orange juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream, orange slices, and orange rind, if desired. Grapefruit Chess Pie: Substitute fresh grapefruit juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream, grapefruit slices, and grapefruit rind, if desired. This recipe yields 1 (9-inch) pie. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 nine-inch pie" - - - - - - - - - - - - - - - - - - Per serving: 1931 Calories (kcal); 66g Total Fat; (30% calories from fat); 26g Protein; 319g Carbohydrate; 880mg Cholesterol; 1256mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tangy Barbecue Sauce Recipe By :Cathy Kinlaw; White Lake, NC

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

: 0 Preparation Time :0:00 : Condiments

Sauces

Measure -----------can cup cup cup cup tablespoons tablespoons dashes dash tablespoons

Ingredient -- Preparation Method -------------------------------tomato sauce - (8 oz) steak sauce sorghum -- (1/2 to 3/4) ketchup lemon juice brown sugar Worcestershire sauce hot sauce - (to 4) seasoned salt pineapple marmalade -- (optional)

Cook first 9 ingredients and, if desired, marmalade in a medium saucepan over low heat, stirring occasionally, 10 minutes or until thoroughly heated. This recipe yields about 3 cups. Comments: For a flavorful glaze, brush this sauce on ribs, pork chops, or chicken for the last 15 minutes of cooking time. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 607 Calories (kcal); 4g Total Fat; (5% calories from fat); 15g Protein; 143g Carbohydrate; 0mg Cholesterol; 3804mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tangy Chicken Nuggets Recipe By Serving Size Categories Amount -------1 1 1 :n/a : 4 Preparation Time :0:00 : Chicken Poultry

Main Dish

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

Ingredient -- Preparation Method -------------------------------frozen breaded chicken nuggets - (12 oz) water uncooked instant rice

1 1 1

can package bottle

apricot halves - (16 oz) -- drained frozen snow pea pods - (6 oz) sweet-and-sour sauce - (11.5 oz) Set aside. Cover and

Cook chicken according to package directions.

Bring 1 cup water to a boil in a small saucepan; add rice. remove from heat. Let stand 5 minutes.

Combine apricot halves, snow peas, and sweet-and-sour sauce in a medium saucepan, and cook over medium heat until thoroughly heated. Stir in chicken nuggets, and serve over rice. This recipe yields 4 servings. Comments: For Tangy Shrimp, substitute 1 (12-ounce) package frozen breaded shrimp for chicken nuggets. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Tangy Green Beans With Pimiento Recipe By Serving Size Categories Amount -------1 1/2 3 1 3 1 1/4 1 1/2 1/2 1/2 :Kitty Pettus; Huntsville, AL : 6 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------pounds large jar cup teaspoon teaspoon teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------green beans -- trimmed bacon slices onion -- chopped garlic cloves -- minced diced pimiento - (2 oz) -- drained red wine vinegar sugar salt freshly-ground black pepper cumin seeds

Cook green beans in boiling water to cover 4 to 5 minutes. Drain and plunge beans into ice water to stop the cooking process; drain and set

aside. Cook bacon in a large skillet until crisp; remove bacon from skillet, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saut� onion and garlic in hot bacon drippings over medium-high heat until tender. Stir in pimiento and next 5 ingredients. Stir in beans; reduce heat, cover, and simmer 5 minutes. Sprinkle with bacon. This recipe yields 6 servings. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 2g Total Fat; (21% calories from fat); 3g Protein; 10g Carbohydrate; 3mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tapenade Recipe By Serving Size Categories Amount -------1 1 1 1 1 1/4 1 3 * Note: :n/a : 0 Preparation Time :0:00 : Appetizers

Dips/Spreads

Measure -----------jar tablespoon tablespoon teaspoon small teaspoon teaspoon tablespoons

Ingredient -- Preparation Method -------------------------------pitted kalamata olives - (6 oz) drained capers sherry vinegar -- see * Note lemon juice garlic clove freshly-ground black pepper rum -- (optional) extra-virgin olive oil

White wine vinegar may be substituted for sherry vinegar.

Pulse first 6 ingredients and, if desired, rum in a blender or food processor 3 or 4 times. Gradually add olive oil, and pulse 3 or 4 times or until mixture forms a coarse paste, stopping to scrape down sides. Serve with fresh raw vegetables and toasted French baguette slices. This recipe yields 1 cup.

Comments:

Be sure to use full-flavored olives in this appetizer.

Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cup" - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 41g Total Fat; (97% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tempura Udon Recipe By Serving Size Categories Amount -------16 6 2 1 1/2 1/4 2 1 1/2 1 1/4 1 1 5 1 1 1 :Will Uhlhorn; Boston, MA : 4 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------unpeeled medium-size fresh shrimp water udon noodles - (6 oz ea) dashi soup stock -- see * Note mirin -- see * Note soy sauce all-purpose flour ice water egg egg white vegetable oil thinly-sliced shiitake mushrooms shredded savoy cabbage -- see * Note green onions -- sliced

Measure -----------cups packages tablespoons cup tablespoons cups cups large cups cup cup bunch

* Note: Fish bouillon granules may be substituted for dashi. Four teaspoons sugar may be substituted for 1/4 cup mirin. Napa cabbage may be substituted for savoy cabbage. Peel shrimp, and devein, if desired. Bring 6 cups water to a boil in a large stockpot. Add noodles, and cook 6 to 8 minutes. Remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside. Add soup stock, mirin, and soy sauce to boiling water. simmer 5 minutes. Keep warm. Stir together flour and next 3 ingredients. Reduce heat, and

Coat shrimp with mixture.

Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, in hot oil over medium-high heat 3 minutes or until golden brown. Drain on paper towels, and keep warm. Cook mushrooms in hot broth 2 minutes. Add cabbage, and cook 2 minutes. Divide noodles evenly into 4 large bowls; top with broth mixture, and sprinkle with green onions. Serve with fried shrimp. This recipe yields 4 servings. Source: "Southern Living Magazine, April 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 2606 Calories (kcal); 274g Total Fat; (93% calories from fat); 8g Protein; 37g Carbohydrate; 47mg Cholesterol; 556mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 54 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tex-Mex Egg Rolls Recipe By Serving Size Categories Amount -------1 1/2 3 6 1 1 1/2 1 1/2 1 1 10 3/4 1/2 cup cup :Judy Grigoraci; Charleston, WV : 0 Preparation Time :0:00 : Egg/Spring Rolls Ingredient -- Preparation Method -------------------------------green onions -- chopped red bell pepper -- finely chopped olive oil shredded fresh spinach black beans - (15 oz) -- rinsed, drained frozen whole kernel corn -- thawed chopped fresh parsley ground cumin salt shredded Monterey Jack cheese with peppers - (4 oz) egg roll wrappers Peanut oil Ranch dressing salsa Finely chopped green onions -- for garnish

Measure -----------bunch medium tablespoons cups can cup cup teaspoons teaspoon cup

Saut� green onions and bell pepper in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in spinach and next 5 ingredients; cook over low heat, stirring occasionally, 5 minutes or until spinach wilts. Remove from heat; let stand 15 minutes. Stir in cheese.

Spoon 3 tablespoons mixture in center of each egg roll wrapper. Fold top corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal. Pour peanut oil to depth of 1 1/2 inches in a medium saucepan; heat to 350 degrees. Fry egg rolls, in batches, 5 minutes or until golden; drain on paper towels. Stir together dressing and salsa; garnish, if desired, and serve with egg rolls. This recipe yields 10 egg rolls. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "10 egg rolls" - - - - - - - - - - - - - - - - - - Per serving: 1552 Calories (kcal); 48g Total Fat; (27% calories from fat); 45g Protein; 242g Carbohydrate; 29mg Cholesterol; 4697mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tex-Mex Mac-And-Cheese Casserole Recipe By Serving Size Categories Amount -------1 1 1 1 1 1 :n/a : 6 Preparation Time :0:00 : Casseroles

Main Dish

Measure -----------package pound bunch package jar can

Ingredient -- Preparation Method -------------------------------family-style macaroni and cheese -- (40 oz) = (or 2 (20-oz pkgs) macaroni and cheese) lean ground beef green onions -- sliced and divided taco seasoning mix - (1 1/4 oz) picante sauce - (8 oz) diced tomatoes and green chiles - (10 oz) Chopped tomato and sour cream -- (optional)

Thaw macaroni and cheese in microwave at MEDIUM (50% power) 10 to 15 minutes. Cook ground beef and 1/3 cup green onions in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink.

Drain. Stir in macaroni and cheese, seasoning mix, picante sauce, and tomatoes and chiles; spoon into a lightly greased 2-quart baking dish. Bake at 350 degrees for 30 minutes. Sprinkle top with remaining green onions, and serve with chopped tomato and sour cream, if desired. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 16g Total Fat; (72% calories from fat); 13g Protein; trace Carbohydrate; 57mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Texas Cake Recipe By Serving Size Categories Amount -------2 2 1 1/2 1 2 1 1 1/4 1/2 1/3 1/4 :Beverly McCravy; Smyrna, GA : 24 Preparation Time :0:00 : Cakes

Desserts

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

1 1

Ingredient -- Preparation Method -------------------------------sugar all-purpose flour baking soda salt container sour cream - (8 oz) eggs -- lightly beaten butter or margarine water cocoa === FUDGE FROSTING === butter or margarine milk cocoa powdered sugar - (1 lb) vanilla extract

Combine first 4 ingredients in a large bowl; stir in sour cream and beaten eggs. Melt butter in a heavy saucepan over medium heat. and cocoa. Bring to a boil, whisking constantly. Whisk in 1 cup water Remove from heat.

Stir cocoa mixture into flour mixture. 15- by 10-inch jelly-roll pan.

Pour batter into a lightly greased

Bake at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake. For Fudge Frosting: Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla extract. Note: To thin frosting, add 1 to 2 tablespoons milk. (Makes 3 cups). For Peanut Butter-Fudge Cake: Omit sour cream in cake, and substitute 1 1/2 cups creamy peanut butter and 1/2 cup buttermilk. Continue as directed to prepare cake and Fudge Frosting. Garnish with miniature peanut butter cup candies, halved, if desired. This recipe yields 24 servings. Source: "Southern Living Magazine, March 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 216 Calories (kcal); 12g Total Fat; (49% calories from fat); 2g Protein; 26g Carbohydrate; 47mg Cholesterol; 221mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Texas Grilled Sirloin With Salsa Recipe By Serving Size Categories Amount -------1 2 1 1 1 1/4 :n/a : 4 Preparation Time :0:00 : Beef Main Dish

Grilling

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

Ingredient -- Preparation Method -------------------------------Hickory chips lean boneless top sirloin steak -- trimmed lime juice chopped fresh = (or 2 tbspns dried oregano) chopped fresh = (or 1 tspn dried rosemary) freshly-ground black pepper - (to 2) garlic clove -- pressed Chunky salsa === GARNISHES ===

Fresh rosemary sprigs Lime slices Soak hickory chips in water at least 30 minutes. Combine steak and next 5 ingredients in a large heavy-duty zip-top plastic bag; seal and shake well. Chill at least 8 hours, turning occasionally. Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350 to 400 degrees) 5 to 6 minutes on each side or to desired degree of doneness. Cut steak diagonally across the grain into thin slices. Garnish, if desired. This recipe yields 4 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 5 Calories (kcal); trace Total Fat; (2% 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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Texas Millionaires Recipe By Serving Size Categories Amount -------1 2 2 3 1 8 :n/a : 0 Preparation Time :0:00 : Candies Serve with salsa.

Desserts

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

Ingredient -- Preparation Method -------------------------------caramels - (14 oz) -- unwrapped butter or margarine water pecan halves semisweet chocolate morsels - (6 oz) vanilla candy coating squares - (2 oz ea)

Cook first 3 ingredients in a heavy saucepan over low heat, stirring constantly until smooth. Stir in pecan halves. Cool in pan 5 minutes. Drop by tablespoonfuls onto lightly greased wax paper. freeze 20 minutes until firm. Chill 1 hour, or

Melt morsels and candy coating in a heavy saucepan over low heat, stirring

until smooth. Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper. Let stand until firm. This recipe yields 4 dozen. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - Per serving: 2360 Calories (kcal); 242g Total Fat; (86% calories from fat); 25g Protein; 59g Carbohydrate; 62mg Cholesterol; 238mg Sodium Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 46 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Thai Chicken Stir-Fry Recipe By Serving Size Categories Amount -------1 1 1/2 1 3 2 2 2 2 3 1 :n/a : 2 Preparation Time :0:00 : Chicken Poultry

Main Dish

Measure -----------can cup teaspoon cup tablespoons tablespoons teaspoons tablespoons medium

Ingredient -- Preparation Method -------------------------------coconut milk - (14 oz) -- divided water salt uncooked long-grain rice creamy peanut butter soy sauce chili-garlic paste dark sesame oil skinned boned chicken breast halves -- cubed green onions -- diagonally sliced red bell pepper -- cut thin strips

Bring 1 cup coconut milk, 1 cup water, and salt to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 20 minutes. Whisk together remaining coconut milk, peanut butter, soy sauce, and chili-garlic paste until blended. Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes. Add chicken, and stir-fry 5 minutes or until browned. Add green onions and bell pepper. Cook, covered, stirring occasionally, 10 minutes. Add peanut butter mixture, and bring to a boil. constantly, 3 minutes. Serve over rice. Cook, stirring

This recipe yields 2 to 3 servings. Source: "Southern Living Magazine, January 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 14g Total Fat; (77% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 1570mg Sodium Food Exchanges: 0 Grain(Starch); 0 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 0 * Exported from MasterCook * Thai Pork Salad Recipe By Serving Size Categories Amount -------1 1/2 1/4 3 1 1/2 1/2 1 1 2 1 1 1 1/4 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------lean boneless pork chops Vegetable cooking spray chopped fresh cilantro chopped fresh mint leaves green onions -- finely chopped minced fresh ginger ground red pepper fresh lime juice fish sauce -- see * Note sesame oil rice wine vinegar lite soy sauce olive oil broccoli slaw mix - (16 oz) cucumber -- peeled, sliced Hot cooked basmati rice -- (optional) Fresh cilantro sprigs -- for garnish

Measure -----------pound cup cup teaspoon teaspoon cup tablespoon teaspoon cup tablespoons tablespoon package large

* Note:

Fish sauce is found in Asian markets and large supermarkets.

Process pork in a food processor until coarsely chopped. Saut� pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool. Combine pork, cilantro, and next 7 ingredients. Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice. Garnish, if desired.

This recipe yields 6 servings. Per serving: Calories 218 (49% from fat); Fat 11.8g (sat 3.3g, mono 5.8g, poly 1.6g); Protein 20g; Carb 9g; Fiber 2.6g; Chol 57mg; Iron 1.8mg; Sodium 220mg; Calc 62mg. Comments: Most of the fat in this recipe is monounsaturated, which reduces LDL, or "bad" cholesterol. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 3g Total Fat; (57% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Three-Bean Chili Recipe By Serving Size Categories Amount -------2 1 1 2 1 1 1 1 2 2 1 1/4 :Wendy Hagen; Decatur, AL : 0 Preparation Time :0:00 : Chili

Main Dish

Measure -----------pounds large large cans can can can can envelopes cups teaspoon tablespoon

Ingredient -- Preparation Method -------------------------------ground chuck yellow onion -- chopped green bell pepper -- chopped diced tomatoes with garlic and onion - (14 1/2 oz ea) -- undrained tomato sauce - (15 oz) kidney beans - (15 oz) -- rinsed, drained black beans - (15 oz) -- rinsed, drained black-eyed peas - (15 oz) -- rinsed, drained chili seasoning - (1.6 oz) water ground red pepper sugar -- (optional) === TOPPINGS === Shredded Monterey Jack-colby cheese Chopped green onions Sour cream Corn chips

Cook first 3 ingredients in a large Dutch oven over high heat 10 minutes, stirring until beef crumbles and is no longer pink. Drain. Return to pan.

Stir in diced tomatoes, next 7 ingredients, and, if desired, sugar. over medium-high heat 20 minutes. Serve with desired toppings. This recipe yields 12 cups. Source: "Southern Living Magazine, February 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "12 cups"

Cook

- - - - - - - - - - - - - - - - - - Per serving: 2520 Calories (kcal); 188g Total Fat; (68% calories from fat); 163g Protein; 30g Carbohydrate; 681mg Cholesterol; 647mg Sodium Food Exchanges: 0 Grain(Starch); 23 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 23 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tiramisu Toffee Trifle Pie Recipe By Serving Size Categories Amount -------1 1/2 3/4 1 1 1/2 1/2 1 divided 2 chopped :Linda Morten; Katy, TX : 8 Preparation Time :0:00 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------instant coffee granules warm water frozen pound cake - (10.75 oz) -- thawed mascarpone or cream cheese - (8 oz) -- softened powdered sugar chocolate syrup container frozen whipped topping - (12 oz) -- thawed, English toffee candy bars - (1.4 oz ea) -- coarsely

Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool. Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake. Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.

This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 72 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 19g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates NOTES : Recipe was a Grand Prize Winner in our 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Toasted Pecan Clusters Recipe By Serving Size Categories Amount -------3 3 12 :n/a : 48 Preparation Time :0:00 : Candies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine pecan pieces chocolate candy coating

Melt butter in a 15- by 10-inch jellyroll pan in a 300 degrees oven. Spread pecans evenly in pan with butter. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Melt candy coating in a heavy saucepan over low heat. Remove from heat, and cool 2 minutes. Stir in pecans. Drop by rounded teaspoonfuls onto wax paper. Cool. Microwave Directions: Place butter in a 1-quart glass bowl; microwave at HIGH 50 seconds or until melted. Add pecans, tossing to coat. Microwave at HIGH 6 to 8 minutes or until lightly toasted, stirring at 3-minute intervals. Place candy coating in a 1-quart glass bowl. Microwave at MEDIUM (50% power) 2 to 3 minutes or until coating is softened; stir well. Cool 2 minutes; add pecans, stirring to coat. Drop by rounded teaspoonfuls onto wax paper. Cool. This recipe yields about 4 dozen. Comments: How many ingredients? No one believes it after eating one of these nutty chocolate clusters. They've been a favorite with us since 1985.

Source: "Southern Living Magazine, January 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); 1g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 2mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Tomato-Basil Bisque Recipe By Serving Size Categories Amount -------2 1 2 1/2 2 1/4 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------tomato soup - (10 3/4 oz ea) -- undiluted diced tomatoes - (14 1/2 oz) buttermilk chopped fresh basil freshly-ground black pepper Shredded fresh basil -- for garnish

Measure -----------cans can cups tablespoons teaspoon

Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Garnish, if desired; serve immediately. This recipe yields about 7 cups. Comments: Canned tomato soup gets a boost in this satisfying version, served warm or cold. Source: "Southern Living Magazine, March 2000" S(Formatted for MC6): "05-22-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "7 cups" - - - - - - - - - - - - - - - - - - Per serving: 249 Calories (kcal); 5g Total Fat; (19% calories from fat); 20g Protein; 30g Carbohydrate; 21mg Cholesterol; 643mg 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

* Exported from MasterCook * Tomato-Basil Mashed Potatoes Recipe By Serving Size Categories Amount -------1 2 1 1/2 1/4 1/3 1 3 1/3 1/3 :n/a : 6 Preparation Time :0:00 : Side Dish

Vegetables

Measure -----------can small teaspoon teaspoon cup package cups cup

Ingredient -- Preparation Method -------------------------------diced tomatoes - (15 1/2 oz) -- undrained garlic cloves -- pressed onion -- minced salt dried crushed red pepper fresh basil leaves -- chopped frozen mashed potatoes - (22 oz) milk butter or margarine

Bring first 5 ingredients to a boil in a small saucepan; reduce heat, and cook 10 to 12 minutes or until liquid has evaporated. Stir in basil. Combine potatoes, milk, and butter in a 2-quart microwave-safe bowl. Microwave at HIGH 15 minutes, stirring once. Let stand 2 minutes. Spoon potatoes into a large serving bowl, and spoon tomato mixture down center. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 15g Total Fat; (71% calories from fat); 5g Protein; 8g Carbohydrate; 46mg Cholesterol; 349mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tortilla Fruit And Vegetable Funpriseses Recipe By Serving Size Categories :Carley Johnston, age 7; Gastonia, NC : 4 Preparation Time :0:00 : Snacks

Amount -------1 4 1

Measure -----------medium

Ingredient -- Preparation Method -------------------------------container honey-nut cream cheese - (8 oz) flour or whole wheat tortillas - (10" dia) apple -- grated

Spread cream cheese evenly on 1 side of each tortilla. Sprinkle evenly with apple. Roll up tightly, jellyroll fashion, and chill, if desired. Tortilla Strawberry-Banana Funprises: Spread 1 (8-ounce) container strawberry cream cheese evenly on 1 side of each tortilla. Top evenly with 4 small bananas, thinly sliced. Roll up tightly, jellyroll fashion, and chill, if desired. Tortilla Honey-Almond Funprises: Stir together 1 (8-ounce) package cream cheese, softened, 3 tablespoons honey, and 1/4 teaspoon ground cinnamon; spread evenly on 1 side of each tortilla. Sprinkle evenly with 1/4 cup sliced almonds. Roll up tightly, jellyroll fashion, and chill, if desired. Tortilla Garden-Veggie Funprises: Spread 1 (8-ounce) container garden vegetable cream cheese evenly on 1 side of each tortilla. Top evenly with 4 carrots, 4 celery ribs, and 4 cheese sticks, each cut into thin strips. Sprinkle evenly with 1/4 cup sunflower seeds. Roll up tightly, jellyroll fashion, and chill, if desired. These recipes each yield 4 servings. Comments: For testing purposes only, we used Sargento's MooTown Mild Cheddar Cheese Sticks. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Tortilla Soup Recipe By Serving Size Categories Amount -------:n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method --------------------------------

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

8 16 2 1 2 3 2 5 4 1 1 1 1

medium large tablespoon packages cans cans can tablespoon tablespoon 1/2 1/2 1/2 teaspoon teaspoon cup cups

2 1

Mesquite chips skinned boned chicken breast halves tomatoes - (abt 8 1/2 lbs) onions -- peeled, and cut into eighths vegetable oil poblano chile peppers garlic cloves -- minced six-inch corn tortillas - (10 oz ea) -- cut thin strips, and divided chicken broth - (14 1/2 oz ea) beef broth - (14 1/2 oz ea) tomato sauce - (8 oz) ground cumin chili powder bay leaf salt ground red pepper vegetable oil shredded colby-Monterey Jack cheese blend -- (8 oz) avocado -- peeled, diced

Wrap mesquite chips in heavy-duty aluminum foil; punch holes in top of foil. (Soak chips if using charcoal grill.) Place over medium-high heat (350 to 400 degrees). Grill chicken, covered with grill lid, 6 minutes on each side or until done. Remove chicken; chop and set aside. Place tomatoes and onion on a large piece of heavy-duty aluminum foil. Brush with 1 tablespoon oil; fold foil to seal. Place on food rack. Grill, covered with grill lid, 10 minutes. Place chile peppers on food rack with foil-wrapped vegetables, and grill, covered with grill lid, 10 minutes. Peel peppers, remove seeds, and chop. Process one-third tomato and onion smooth. Press through a wire-mesh solids; transfer to a Dutch oven. tomato and onion mixture. Stir in mixture in a food processor until strainer into a bowl, discarding Repeat procedure twice with remaining chopped peppers and garlic.

Add half of tortilla strips and next 8 ingredients to tomato mixture. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in chicken. Refrigerate up to 3 days, or freeze up to 3 months, if desired. Thaw in refrigerator overnight. Pour 1/2 cup oil into a large skillet. Fry remaining tortilla strips in hot oil until crisp. Drain on paper towels. Top servings with crisp tortilla strips, cheese, and avocado. This recipe yields 22 cups. Source: "Southern Living Magazine, May 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "22 cups"

- - - - - - - - - - - - - - - - - - Per serving: 1551 Calories (kcal); 156g Total Fat; (86% calories from fat); 9g Protein; 44g Carbohydrate; 0mg Cholesterol; 1180mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fruit; 31 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1993 recipe hall of fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tortilla Soup II Recipe By Serving Size Categories Amount -------4 1 4 2 3 2 2 1 1 1 1 1/2 4 1/2 2 :Susan Cearley; Tennyson, TX : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------corn tortillas -- cut 1" pieces onion -- chopped garlic cloves - (to 6) -- minced dried cilantro vegetable oil chopped cooked chicken chicken broth stewed tomatoes - (14 1/2 oz) -- undrained, chopped diced tomatoes and green chiles - (10 oz) ground cumin bay leaf freshly-ground black pepper corn tortillas - (to 8) -- cut 1/4" strips vegetable oil shredded Monterey Jack or mozzarella -- (8 oz) cheese Avocado slices -- (optional)

Measure -----------large tablespoons tablespoons cups quarts can can tablespoon teaspoon cup cups

Saut� first 4 ingredients in 3 tablespoons hot oil in a Dutch oven 5 minutes. Add chopped chicken and next 6 ingredients. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Discard bay leaf. Fry tortilla strips in 1/2 cup hot oil in a large skillet until crisp. Drain on paper towels. Sprinkle fried strips and cheese over each serving. Top with avocado, if desired. This recipe yields 14 cups. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "14 cups" - - - - - - - - - - - - - - - - - - -

Per serving: 1919 Calories (kcal); 165g Total Fat; (76% calories from fat); 47g Protein; 66g Carbohydrate; 0mg Cholesterol; 6280mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 30 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tortilla-Corn Soup Recipe By Serving Size Categories Amount -------1 2 4 1 1 1 2 1/4 :n/a : 0 Preparation Time :0:00 : Soups/Stews Ingredient -- Preparation Method -------------------------------onion -- chopped corn with red and green peppers -- (15 1/4 oz), drained condensed chicken broth - (10 1/2 oz ea) Mexican-style stewed tomatoes -- (14 1/2 oz) chopped green chiles - (4 1/2 oz) chopped cooked chicken chili seasoning mix freshly-ground black pepper === TOPPINGS === Fried flour tortilla strips Cubed avocado Shredded Cheddar cheese

Measure -----------large cans cans can can cup tablespoons teaspoon

Saut� chopped onion in a large Dutch oven coated with vegetable cooking spray until tender. Stir in corn and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. desired toppings. This recipe yields 10 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "10 cups" - - - - - - - - - - - - - - - - - - Per serving: 507 Calories (kcal); 3g Total Fat; (4% calories from fat); 13g Protein; 117g Carbohydrate; 0mg Cholesterol; 1849mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Serve with

* Exported from MasterCook * Triple Chocolate Torte Recipe By Serving Size Categories Amount -------1/2 1/4 3 1/4 4 chopped 1/2 2 2 4 1/2 :n/a : 10 : Cake Preparation Time :0:00 Desserts Ingredient -- Preparation Method -------------------------------sugar cocoa all-purpose flour baking powder bittersweet chocolate squares - (1 oz ea) -- finely boiling water egg yolks chocolate syrup egg whites sugar Sifted powdered sugar

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

Stir together first 4 ingredients in a large bowl; add chopped chocolate squares and 1/2 cup boiling water, stirring until chocolate melts. Stir in egg yolks and chocolate syrup. Beat egg whites at high speed with an electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir one-third of egg white mixture into chocolate mixture; fold in remaining egg white mixture. Pour into a lightly greased 8-inch springform pan. Bake at 375 degrees for 35 minutes. Cool in pan on a wire rack 10 minutes; remove sides of pan, and cool (cake will be cracked on top). Sprinkle with powdered sugar. This recipe yields 10 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 118 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 25g Carbohydrate; 43mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Triple-Cheese Spinach Quiches Recipe By Serving Size Categories Amount -------1 2 2 1/4 4 2 1 6 1 1/4 1/4 2 1/2 :Paula Kay Wilson; Texarkana, TX : 12 Preparation Time :0:00 : Quiche Ingredient -- Preparation Method -------------------------------refrigerated piecrusts - (15 oz) Dijon mustard frozen chopped spinach - (10 oz) -- thawed butter or margarine -- divided green onions -- minced containers ricotta cheese - (15 oz) whipping cream eggs salt ground nutmeg freshly-ground black pepper shredded Cheddar cheese - (8 oz) shredded Swiss cheese - (2 oz)

Measure -----------package tablespoons packages cup cup large teaspoon teaspoon teaspoon cups cup

Fit piecrusts into 2 (9-inch) pieplates; fold edges under, and crimp. Line each with aluminum foil, and fill with pie weights or dried beans. Bake at 425 degrees for 10 minutes. Remove foil and weights; cool. Brush cooled pastry shells evenly with mustard. pressing between layers of paper towels. Drain spinach well,

Melt 2 tablespoons butter in a large skillet over medium heat. Add green onions; saut� 2 minutes or until tender. Add spinach; cook 2 minutes. Remove from heat. Stir in ricotta and next 5 ingredients. Pour evenly into pastry shells. remaining 2 tablespoons butter. Sprinkle with shredded cheeses. Dot with

Bake at 375 degrees for 40 to 45 minutes or until set, shielding with aluminum foil to prevent excessive browning, if necessary. Let stand 10 to 15 minutes before serving. This recipe yields 12 to 15 servings. Source: "Southern Living Magazine, September 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 14g Total Fat; (86% calories from fat); 3g Protein; 1g Carbohydrate; 131mg Cholesterol; 284mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Triple-Layered Banana Cake Recipe By Serving Size Categories Amount -------1 1 3/4 3 1 3 2 1/2 1 2 2 2 1 2 8 1 2 2 2 :Chef Pearl Black; Renee's Custom Catering, Irmo, SC : 0 Preparation Time :0:00 : Cakes Desserts Ingredient -- Preparation Method -------------------------------butter or margarine -- softened sugar eggs black walnut flavoring all-purpose flour baking soda salt buttermilk cocoa vanilla extract mashed bananas - (abt 2 small) Buttercream Frosting -- (see below) bananas -- sliced strawberries -- sliced Drained crushed pineapple -- for garnish === BUTTERCREAM FROSTING === butter or margarine -- softened powdered sugar - (16 oz ea) milk -- plus milk vanilla extract

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

1/2

cup packages cup tablespoons teaspoons

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended. Stir in flavoring. Combine flour, soda, and salt; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until blended. Remove 2 1/2 cups batter. Stir together 2 1/2 cups batter, cocoa, and vanilla; pour into 1 greased and floured 9-inch round cakepan. Stir 1 cup banana into remaining batter; pour evenly into 2 greased and floured 9-inch round cakepans. Bake layers at 350 degrees for 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and wrap in plastic wrap. Freeze 1 hour. Spread 1 banana layer with Buttercream Frosting; arrange banana slices on top. Top with chocolate layer, and spread with frosting; top with strawberries. Top with remaining banana layer; spread top and sides with frosting. Garnish, if desired. For Buttercream Frosting: Beat butter at medium speed with an electric

mixer until creamy; gradually add 2 cups powdered sugar, beating at low speed until blended. Add milk and vanilla, beating until blended. Gradually add remaining powdered sugar, beating until smooth. (Makes 5 cups) This recipe yields 1 (3-layer) cake. Source: "Southern Living Magazine, October 2000" S(Formatted for MC6): "05-19-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 6831 Calories (kcal); 397g Total Fat; (51% calories from fat); 85g Protein; 746g Carbohydrate; 1592mg Cholesterol; 9796mg Sodium Food Exchanges: 19 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 76 1/2 Fat; 23 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 0 0 * Exported from MasterCook * Tropical Chicken Salad Recipe By Serving Size Categories Amount -------3 2 4 1 1/2 1/2 1/2 1 1 2 1/2 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------chopped cooked chicken mangoes -- chopped celery stalks -- sliced pineapple chunks - (8 oz) -- drained slivered almonds -- toasted, chopped Jalape�o-Lime Mayonnaise -- (see below) salt === JALAPE�O-LIME MAYONNAISE === mayonnaise jalape�o pepper -- minced grated lime rind fresh lime juice

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

Stir together first 5 ingredients in a medium bowl. Stir together mayonnaise and salt; stir into chicken mixture. For Jalape�o-Lime Mayonnaise: (Makes about 1/2 cup) This recipe yields 6 servings. Source: Chill.

Stir together all ingredients; chill.

"Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 208 Calories (kcal); 22g Total Fat; (88% calories from fat); 3g Protein; 4g Carbohydrate; 6mg Cholesterol; 306mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Trout Cocktail Recipe By Serving Size Categories Amount -------2 1 3 3 1 2 2 2 1/2 1 4 3 4 2 1 1 1/2 1/4 1/4 1/4 1/2 :Executive Chef Stephen Adams; Biltmore Estate : 4 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------water dry white wine kosher or sea salt carrots -- sliced onion -- sliced celery ribs -- diced fresh thyme bay leaves fresh parsley stems peppercorns trout fillets - (3 oz ea) watercress gourmet salad greens === HOT BACON DRESSING === bacon slices minced shallots garlic clove -- minced brown sugar - (firmly packed) cider vinegar chopped fresh parsley salt freshly-ground black pepper

Measure -----------quarts cup tablespoons small sprigs bunch teaspoon bunches cups pound tablespoons cup cup teaspoon teaspoon teaspoon

Bring first 10 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 15 minutes. Add trout, and remove from heat. Let stand 5 minutes. Remove trout, discarding liquid; cool trout. Remove and discard skin; flake trout into large pieces. Chill, if desired. Toss watercress and salad greens with Hot Bacon Dressing. on individual plates; top evenly with trout. Arrange mixture

For Hot Bacon Dressing: Cook bacon in a large skillet until crisp; remove bacon, reserving 1/4 cup drippings in pan. Crumble bacon, and set aside. Add shallots and garlic to drippings, and saut� until tender. Whisk in brown sugar until melted. Whisk in vinegar and next 3 ingredients. Cook until thoroughly heated; stir in bacon. (Makes 1 cup) This recipe yields 4 servings. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 418 Calories (kcal); 28g Total Fat; (66% calories from fat); 19g Protein; 13g Carbohydrate; 48mg Cholesterol; 1105mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Suggested Wine: Biltmore Estate Chardonnay Sur Lies 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 * Turkey And Mixed Greens With Cranberry Vinaigrette Recipe By Serving Size Categories Amount -------8 3/4 1 1/3 1/2 1/4 3 1 1 1/2 1/2 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------torn mixed salad greens sliced turkey or chicken -- cut thin strips mandarin oranges - (11 oz) -- drained chopped fresh or frozen chives whole-berry cranberry sauce vegetable oil orange juice balsamic vinegar or red wine vinegar dried thyme salt freshly-ground black pepper

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

Combine first 4 ingredients in a large bowl; cover and chill. Process cranberry sauce and next 6 ingredients in a blender until smooth, stopping to scrape down sides. Drizzle over salad. This recipe yields 6 servings. Source: "Southern Living Magazine, November 1999" S(Formatted for MC6):

"05-24-2001

by

Joe Comiskey

-

jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - -

Per serving: 84 Calories (kcal); 9g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Turkey Wraps Recipe By Serving Size Categories Amount -------4 3/4 2 2 1/4 2 2 2 :Janice Elder; Charlotte, NC : 4 Preparation Time :0:00 : Sandwiches Wraps

Turkey

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

Ingredient -- Preparation Method -------------------------------flour tortillas - (10" dia) whole-berry cranberry sauce spicy brown mustard chopped cooked turkey chopped pecans -- toasted green onions -- diced minced crystallized ginger shredded lettuce

Heat tortillas according to package directions. Stir together cranberry sauce and mustard, and spoon mixture evenly down center of each tortilla. Combine turkey and next 3 ingredients; spoon evenly over cranberry mixture. Top each evenly with lettuce, and roll up. This recipe yields 4 servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 176 Calories (kcal); 9g Total Fat; (44% calories from fat); 22g Protein; 3g Carbohydrate; 53mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook *

Turtle Pecan Pie Recipe By Serving Size Categories Amount -------1 1/2 1/3 1 1/4 1 1 1/8 1 16 :n/a : 0 Preparation Time :0:00 : Desserts

Pies

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

Ingredient -- Preparation Method -------------------------------chocolate cookie crumbs butter or margarine -- melted semisweet chocolate morsels evaporated milk miniature marshmallows salt vanilla ice cream -- divided pecan halves -- toasted Caramel sauce

Stir together chocolate cookie crumbs and butter; press into a deep-dish 9-inch pieplate, and freeze 15 minutes. Combine chocolate morsels and next 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat, and set aside to cool. Spread 2 cups ice cream into prepared crust; cover and freeze 30 minutes. Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Repeat procedure with remaining ice cream and chocolate mixture. Cover and freeze. Press pecan halves into top of pie. This recipe yields 1 (9-inch) pie. Comments: Substitute 1 (8-inch) chocolate piecrust for chocolate cookie crumbs and butter. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-02-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 pie" - - - - - - - - - - - - - - - - - - Per serving: 2200 Calories (kcal); 154g Total Fat; (61% calories from fat); 39g Protein; 181g Carbohydrate; 472mg Cholesterol; 1596mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 30 1/2 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Serve with caramel sauce.

Twinkling Star Cake Recipe By Serving Size Categories Amount -------3/4 1 1 1/2 3 2 1 1/4 1/4 1 1/2 :n/a : 0 Preparation Time :0:00 : Cakes

Desserts

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

1 1 1 2/3 1 2 chopped 8

package cup package cup jar packages

Ingredient -- Preparation Method -------------------------------butter -- softened cream cheese - (3 oz) -- softened sugar eggs cake flour baking powder salt coconut milk (not cream of coconut) frozen coconut - (6 oz) -- thawed coconut extract Nutty Cranberry Filling -- (see below) White Chocolate Frosting -- (see below) White sparkling sugar Edible white glitter Edible gold luster dust White Chocolate Stars -- (see below) Crushed rock candy -- (optional) === NUTTY CRANBERRY FILLING === white chocolate morsels - (12 oz) butter -- softened flaked coconut - (14 oz) coconut milk (not cream of coconut) macadamia nuts - (3.5 oz) -- chopped sweetened dried cranberries - (6 oz ea) -- (6-ounce) === WHITE CHOCOLATE STARS === vanilla candy coating squares - (2 oz ea) Clear vanilla extract Edible gold luster dust or pearl luster dust White sparkling sugar Edible white glitter

Beat butter and cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and coconut extract. Pour batter into 2 greased and floured 8- by 1 3/4-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and wrap in plastic wrap. Freeze 2 hours. (Freezing makes layers easier to cut.)

Cut domed top off each cake layer, using a serrated knife. Cut each cake layer evenly into eight wedges. Arrange 5 wedges, point side out, in a star shape on a cake plate. Place about 1 1/2 cups Nutty Cranberry Filling inside center opening of cake wedges. Spread a thin layer of filling over top of cake wedges. Adjust wedges to maintain star shape, pressing them into filling. Repeat procedure to form a second layer of wedges and filling. Top each section with another cake wedge to form a third layer. (One cake wedge will remain; enjoy while completing cake.) Fill center with about 1 1/2 cups filling. Filling should be level with cake wedges. Adjust wedges to maintain star shape, pressing them into filling. Spread a thin layer of White Chocolate Frosting over top and sides of cake, smoothing with a wet metal spatula. Chill 30 minutes. Set aside 1/2 cup frosting. Spread remaining frosting evenly overtop and sides of cake, smoothing with a wet metal spatula. Sprinkle frosting evenly with white sparkling sugar and edible white glitter. Spoon reserved 1/2 cup frosting in a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and outline top edge of cake. Brush gold luster dust onto piped edge, using a paintbrush. Garnish with White Chocolate Stars and, if desired, rock candy. Store cake in refrigerator; let stand at room temperature 30 minutes before serving. To serve, cut each point in half vertically. For Nutty Cranberry Filling: Microwave morsels in a glass bowl at HIGH 1 minute, stirring once; cool. Beat butter at medium speed with an electric mixer until fluffy; add melted white chocolate, beating until blended. Str together coconut and coconut milk; add nuts and cranberries. Stir in chocolate mixture until blended. (Makes 5 cups) For White Chocolate Frosting: Cook cream in a saucepan over medium heat 3 to 4 minutes. (Do not boil.) Remove from heat; stir in morsels and candy coating until melted. Cool 1 1/2 hours. (Mixture should reach room temperature.) Beat at medium speed with an electric mixer 4 to 5 minutes or until spreading consistency. (Do not overbeat.) If frosting separates, reheat mixture, and proceed as directed. (Makes 4 1/2 cups). For White Chocolate Stars: Microwave candy coating in a glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Pour candy into a wax paper-lined 8-inch square pan, spreading evenly. Cool at room temperature until firm to the touch (25 to 30 minutes). Cut into star shapes with lightly greased graduated star-shaped cutters. (Gently press each point of star, working around the star until it can be removed from the cutter.) Brush tops of stars with clear vanilla extract. Using a small, dry paintbrush, brush luster dust over stars. Sprinkle stars with sparkling sugar and glitter. (Makes 1 (5-inch), 1 (3 1/2-inch), 5 (2-inch), and 15 (1-inch) stars) This recipe yields 1 (3-layer) cake. Everyone's A Star Party Cake: Double the cake layer recipe. Pour half of the batter evenly into 2 greased and floured 9- by 1 3/4-inch round cakepans. Pour remaining half of batter evenly into 2 greased and floured 6- by 1 3/4-inch round cakepans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Halve the Nutty Cranberry Filling recipe, and spread between 9-inch layers and 6-inch layers. Place 6-inch stack on top of 9-inch stack. Frost with White Chocolate Frosting, and garnish, if desired, with sparkling sugar, glitter, and White Chocolate Stars. Comments: For testing purposes only, we used Nestl� Premiere White Morsels for white chocolate morsels and Craisins for sweetened dried cranberries. Sparkling sugar, edible glitter, luster dust, and clear vanilla extract can be found at gourmet grocery stores, cake decorating supply stores, and kitchen shops. Vanilla candy coating is sold near baking chocolate in the supermarket. It is often referred to as almond bark, and it comes in vanilla and chocolate flavors. Canned coconut milk may be found in the ethnic foods section of the supermarket. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 4995 Calories (kcal); 337g Total Fat; (59% calories from fat); 38g Protein; 473g Carbohydrate; 1430mg Cholesterol; 4473mg Sodium Food Exchanges: 12 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 65 1/2 Fat; 20 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Two-Step Pound Cake Recipe By Serving Size Categories Amount -------4 3 1 3/4 6 2 :n/a : 0 Preparation Time :0:00 : Cakes

Desserts

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

Ingredient -- Preparation Method -------------------------------all-purpose flour sugar butter -- softened milk eggs vanilla extract

Two-step Method: Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4-quart bowl. Beat at low speed with a heavy-duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until wooden pick

inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Traditional Method: Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake as directed in two-step method. This recipe yields 1 (10-inch) cake. Comments: This cake requires a heavy-duty stand mixer with a 4-quart bowl and a paddle attachment. For testing purposes only, we used a KitchenAid mixer. Source: "Southern Living Magazine, February 2000" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 7928 Calories (kcal); 406g Total Fat; (45% calories from fat); 94g Protein; 995g Carbohydrate; 2141mg Cholesterol; 4188mg Sodium Food Exchanges: 25 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 77 1/2 Fat; 40 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Two-Tomato Tapas Recipe By Serving Size Categories Amount -------2 12 1 1/3 1/4 1 1 1/4 24 :Gloria Pleasants; Williamsburg, VA : 24 Preparation Time :0:00 : Appetizers Ingredient -- Preparation Method -------------------------------plum tomatoes -- seeded, chopped dried tomato halves in oil -- drained, chopped shredded Italian 6-cheese blend - (4 oz) crumbled Gorgonzola or blue cheese minced sweet onion minced fresh basil minced fresh rosemary garlic pepper baguette slices

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

Combine first 8 ingredients. Arrange baguette slices on a baking sheet. Spoon tomato mixture evenly

over slices. melts.

Bake tapas at 350 degrees for 7 to 8 minutes or until cheese

This recipe yields 24 appetizer servings. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 70 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 153mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Recipe was a Grand Prize Winner in our 2000 Holiday Recipe Contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ultimate Chili Casserole Recipe By Serving Size Categories Amount -------1 1 1 2 1 2 1 1 1/2 12 :Judy Perry; Spring, TX : 6 Preparation Time :0:00 : Chili

Main Dish

Measure -----------small tablespoon cans jar large cups

Ingredient -- Preparation Method -------------------------------onion -- chopped garlic clove -- minced vegetable oil chili without beans - (10 1/2 oz ea) salsa - (16 oz) eggs container cream-style cottage cheese - (24 oz) -- drained shredded sharp Cheddar cheese - (6 oz) -- divided egg roll wrappers

Saut� onion and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in chili and salsa; cook until thoroughly heated. Spoon half of mixture into a lightly greased 13- by 9-inch baking dish. Stir together eggs, cottage cheese, and 1 cup Cheddar cheese. Spoon about 1/4 cup mixture evenly on 1 side of each egg roll wrapper, and roll up. Place, seam-side down, in baking dish. Spoon remaining chili mixture evenly over top, spreading to completely cover wrappers. Bake, covered, at 350 degrees for 45 minutes. Uncover and sprinkle with remaining 1/2 cup Cheddar cheese; bake 5 more minutes or until cheese is melted. Let stand 5 minutes. This recipe yields 6 servings.

Comments: To lighten recipe, substitute low-fat chili without beans, low-fat cottage cheese, and reduced-fat shredded Cheddar cheese. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 236 Calories (kcal); 5g Total Fat; (18% calories from fat); 8g Protein; 39g Carbohydrate; 68mg Cholesterol; 385mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 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 * Unforgettable Coconut Cake Recipe By Serving Size Categories Amount -------2 1/2 2 1/2 1/2 1 1/2 1 1/2 4 1/4 1/2 1/4 1 1/4 1 2 1 1 1 2 1 2/3 1/8 3/4 1/3 :Clairiece Gilbert Humphrey; Charlottesville, VA : 0 Preparation Time :0:00 : Cakes Desserts Ingredient -- Preparation Method -------------------------------cake flour baking powder salt milk water vanilla extract egg whites sugar shortening butter or margarine -- softened sugar Apricot Filling -- (see below) Fluffy White Frosting -- (see below) sweetened flaked coconut - (3 oz) === APRICOT FILLING === dried apricots - (6 oz ea) sugar cornstarch salt water lemon rind lemon juice butter or margarine egg yolks -- lightly beaten === FLUFFY WHITE FROSTING === sugar cream of tartar salt

Measure -----------cups teaspoons teaspoon cup cup teaspoons cup cup cup cups can packages cup tablespoon teaspoon cup tablespoon cup tablespoon cup teaspoon teaspoon

1/8 1/8

1/4 2 1 1/2

cup teaspoons

cold water egg whites vanilla extract Combine milk, water, and

Combine first 3 ingredients, and set aside. vanilla; set aside.

Beat egg whites with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Combine shortening, butter, and 1 1/4 cups sugar in a large mixing bowl; beat at medium speed 3 minutes. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Fold in beaten egg whites. Pour batter into 3 greased and floured 9- by 1 3/4-inch round cakepans. Bake at 350 degrees for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Apricot Filling between layers and Fluffy White Frosting on top and sides of cake. Sprinkle with coconut. For Apricot Filling: Process apricots and sugar in a blender or food processor until finely chopped. Combine apricot mixture, cornstarch, and next 5 ingredients in a heavy saucepan. Bring to a boil over medium heat, and cook, stirring constantly, 3 to 4 minutes or until thickened. Reduce heat, and cook, stirring constantly, 1 minute. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Let filling cool; cover and chill 1 hour. (Makes 2 1/2 cups) For Fluffy White Frosting: Combine first 5 ingredients in top of double boiler. Beat at low speed with an electric mixer 30 seconds. Place over boiling water; beat at high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until thick enough to spread. (Makes 4 1/4 cups) This recipe yields 1 (3-layer) cake. Comments: coconut. For testing purposes only, we used Angel Flake sweetened

Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "1 cake" - - - - - - - - - - - - - - - - - - Per serving: 5320 Calories (kcal); 181g Total Fat; (30% calories from fat); 58g Protein; 881g Carbohydrate; 614mg Cholesterol; 3890mg Sodium Food Exchanges: 15 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 35 Fat; 42 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 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Cream-Filled �clairs Recipe By Serving Size Categories Amount -------1 1/3 1 3 2 2 2 1/2 1/3 2 2 2 1 2 1/4 :n/a : 12 Preparation Time :0:00 : Desserts Ingredient -- Preparation Method -------------------------------water piecrust mix - (11 oz) eggs egg whites === VANILLA PASTRY CREAM === eggs egg yolks sugar cornstarch half-and-half butter -- softened vanilla extract === CHOCOLATE GLAZE === semisweet chocolate morsels whipping cream butter -- softened

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

Bring 1 1/3 cups water to a boil in a 3-quart saucepan over medium-high heat. Stir in piecrust mix, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of pan. Place dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes. Beat dough at medium speed with electric mixer using paddle attachment. Add eggs and egg whites, 1 at a time, beating until blended after each addition. (If desired, eggs and egg whites may be added 1 at a time and beaten vigorously with a wooden spoon instead of using the mixer.) Spoon dough into a large heavy-duty zip-top plastic bag. (A large pastry bag may also be used.) Cut a 1 1/2-inch opening across one corner of the bag. Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets. Bake at 425 degrees for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each �clair to allow steam to escape. Cool on wire racks. Split �clairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside. Carefully spoon about 1/4 cup Vanilla Pastry Cream into each �clair; close top of each �clair over filling. Top evenly with Chocolate Glaze. Chill �clairs for 2 hours or freeze up to 1 month. For Vanilla Pastry Cream: Whisk together first 4 ingredients in a 3-quart

saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours. (Makes 3 cups) For Chocolate Glaze: Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over �clairs. (Makes 1 1/3 cups) This recipe yields 1 dozen. Comments: Choux paste is the French name for this tender pastry; we've simplified it by using piecrust mix. Peanut Butter-Chocolate �clairs: Follow recipe for Vanilla Cream-Filled �clairs, substituting Peanut Butter Pastry Cream (see below) for Vanilla Pastry Cream. Banana-Chocolate �clairs: Follow recipe for Vanilla Cream-Filled �clairs, adding 3 medium bananas, quartered lengthwise and thinly sliced, to Vanilla Pastry Cream after chilling 4 hours. Mocha �clairs: Follow the recipe for Vanilla Cream-Filled �clairs, substituting Coffee Pastry Cream (see below) for Vanilla Pastry Cream. Strawberry Cream �clairs: Follow recipe for Vanilla Cream-Filled �clairs, substituting Grand Marnier Pastry Cream (see below) for Vanilla Pastry Cream. Slice 1 quart strawberries, and spoon evenly into �clairs before filling with pastry cream. Top with White Chocolate Glaze (see below); drizzle with Chocolate Glaze. Peanut Butter Pastry Cream: cup creamy peanut butter. Coffee Pastry Cream: half-and-half. Omit 2 tablespoons butter, and stir in 1/3

Stir 1 tablespoon instant coffee granules in with Omit vanilla extract, and stir in 2

Grand Marnier Pastry Cream: tablespoons orange liqueur.

White Chocolate Glaze: Substitute 4 ounces chopped white chocolate for semisweet chocolate morsels. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 8g Total Fat; (54% calories from fat); 3g Protein; 12g Carbohydrate; 131mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Vegetable Medley Recipe By Serving Size Categories Amount -------1 1 1/3 1/2 1/8 :n/a : 6 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------cream of celery soup - (10 3/4 oz) -- undiluted frozen corn, broccoli, and red bell pepper - (16 oz) -- thawed sour cream shredded mozzarella cheese - (2 oz) freshly-ground black pepper

Measure -----------can package cup cup teaspoon

Bring soup and vegetables to a boil in a large saucepan over medium heat. Reduce heat; cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in sour cream, cheese, and pepper, and cook until thoroughly heated. This recipe yields 6 servings. Comments: For Chicken-Vegetable Medley, add 2 cups chopped cooked chicken with sour cream, cheese, and pepper. For Ham-Vegetable Medley, add 2 cups chopped cooked ham with sour cream, cheese, and pepper. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); 3g Total Fat; (86% calories from fat); trace Protein; 1g Carbohydrate; 6mg Cholesterol; 7mg 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 * Exported from MasterCook * Vegetable Quesadillas With Fiesta Corn Salsa Recipe By Serving Size Categories Amount :n/a : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method

Measure

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

-----------cans small tablespoons small tablespoons tablespoon package cups

-------------------------------corn with red and green peppers -- (15 1/4 oz ea), drained and divided jalape�o pepper -- (optional), seeded, and minced minced purple onion tomato -- peeled, seeded, and diced lime juice olive oil Southwestern pinto beans and rice -- (8 oz), cooked flour tortillas - (8" dia) shredded Monterey Jack cheese with peppers -- (6 oz) === TOPPINGS === Sour cream Chopped fresh cilantro

Stir together 1 can corn, jalape�o pepper, if desired, and next 4 ingredients. Cover and chill. Stir together pinto beans and rice mixture and remaining 1 can corn. Place 1/2 cup mixture on each flour tortilla; sprinkle evenly with 1/4 cup shredded Monterey Jack cheese, and fold tortilla in half. Cook quesadillas in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 2 minutes on each side or until cheese melts. Serve with corn salsa and desired toppings. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "06-01-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 83 Calories (kcal); 3g Total Fat; (26% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 264mg Sodium Food Exchanges: 1 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 0 0 0 * Exported from MasterCook * Vegetable Stuffing Recipe By Serving Size Categories Amount -------1 :Julie Stein; Birmingham, AL : 8 Preparation Time :0:00 : Side Dish

Stuffings

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

Ingredient -- Preparation Method -------------------------------butter or margarine

1 2 2 2 3 1 2

large

1/4 1/8

cups teaspoon teaspoon teaspoon large

sweet onion -- diced carrots -- grated celery ribs -- diced garlic cloves -- minced crushed egg matzo salt freshly-ground black pepper poultry seasoning - (to 1/4) eggs -- lightly beaten Parsley sprig -- for garnish

Melt butter in a large skillet over medium-high heat; add onion, carrot, celery, and garlic, and saut� 5 to 6 minutes or until tender. Stir in matzo and next 3 ingredients; let cool. Add beaten eggs, stirring mixture until well blended. Shape mixture into a 12-inch roll on a piece of heavy-duty aluminum foil. Fold sides of foil loosely over roll; fold ends over, and crimp to seal. Place on a 15- by 10-inch jellyroll pan. Bake at 350 degrees for 45 minutes. Unwrap and cut hot stuffing into 1/2-inch-thick slices. Garnish, if desired. Serve immediately. This recipe yields 8 to 10 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 24g Total Fat; (90% calories from fat); 2g Protein; 4g Carbohydrate; 109mg Cholesterol; 530mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetables Bolognese Recipe By Serving Size Categories Amount -------1/2 1/2 2 2 1 :n/a : 6 Preparation Time :0:00 : Main Dish

Vegetables

Measure -----------cup cup medium small medium

Ingredient -- Preparation Method -------------------------------dried tomatoes boiling water sweet onions -- chopped zucchini -- chopped green bell pepper -- chopped

1 1 2 2 1 12 1/2

medium cup tablespoons jar cup ounces

red bell pepper -- chopped sliced fresh mushrooms garlic cloves -- minced olive oil spicy pasta sauce - (26 oz) chopped fresh basil penne pasta -- cooked

Stir together dried tomatoes and 1/2 cup boiling water in a bowl; let stand 30 minutes. Drain, chop, and set aside. Saut� onion and next 5 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until vegetables are tender. Stir in chopped tomato. Stir in pasta sauce, and bring to a boil. simmer, stirring occasionally, 5 minutes. This recipe yields 6 servings. Comments: For testing purposes only, we used Newman's Own Diavolo Sauce for spicy pasta sauce. Source: "Southern Living Magazine, December 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 293 Calories (kcal); 5g Total Fat; (15% calories from fat); 10g Protein; 53g Carbohydrate; 0mg Cholesterol; 99mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 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 * Veggie Bread Bowl Recipe By Serving Size Categories Amount -------4 1 1 1/2 1/2 1/2 2 3 :n/a : 4 Preparation Time :0:00 : Vegetables Ingredient -- Preparation Method -------------------------------poppy seed crusty rolls - (abt 1.7 oz ea) sweet onion -- chopped zucchini -- chopped red bell pepper -- chopped chopped fresh mushrooms freshly-ground black pepper Butter-flavored cooking spray egg substitute fat-free cream cheese -- diced Reduce heat; stir in basil, and Serve over hot cooked pasta.

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

1/2 1

cup teaspoon

crumbled reduced-fat feta cheese - (2 oz) to 2 minced fresh dill -- (optional) Hollow out rolls, leaving a

Cut off tops of rolls, reserving tops. 1/4-inch shell in each.

Saut� onion and next 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 to 7 minutes or until tender. Remove from pan; set aside. Heat skillet coated with cooking spray over medium heat; add egg substitute and cream cheese. Cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened and moist (do not stir constantly). Remove from heat. Spoon evenly into rolls. Top evenly with onion mixture and feta cheese. Sprinkle with dill, if desired. Replace tops of rolls. Serve with sliced cantaloupe, if desired. This recipe yields 4 servings. Per serving: Calories 284 (17% from fat); Fat 5.4g (sat 1.3); Protein 24g; Carb 34g; Fiber 1.3g; Chol 9mg; Iron 4.9mg; Sodium 822mg; Calc 157mg. Source: "Southern Living Magazine, June 2001" S(Formatted for MC6): "05-29-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 234 Calories (kcal); 14g Total Fat; (53% calories from fat); 18g Protein; 10g Carbohydrate; 4mg Cholesterol; 358mg 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 0 0 0 0 0 * Exported from MasterCook * Veggie Mac-And-Cheese Recipe By Serving Size Categories Amount -------8 1 1 1/2 :Jenni Dise; Phoenix, AZ : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------uncooked elbow macaroni chopped fresh broccoli diced yellow squash diced carrots

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

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

small teaspoons jar can tablespoon teaspoon teaspoon large cup cup

purple onion -- diced garlic cloves -- minced olive oil roasted red bell peppers - (7 oz) -- drained, diced container ricotta cheese - (16 oz) evaporated milk - (12 oz) Dijon mustard salt freshly-ground black pepper eggs -- lightly beaten plum tomatoes -- sliced Italian-seasoned breadcrumbs shredded Romano cheese - (2 oz)

Cook macaroni in a Dutch oven according to package directions; drain and set aside. Saut� broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs. Pour mixture into a lightly greased 13- by 9-inch baking dish. tomato slices; sprinkle with breadcrumbs and Romano cheese. Top with

Bake, covered, at 350 degrees for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm. This recipe yields 6 to 8 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 3g Total Fat; (49% calories from fat); 3g Protein; 5g Carbohydrate; 62mg Cholesterol; 412mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veggie Rollup Recipe By Serving Size Categories Amount -------2 :Shaylee Erdelbrock, age 12; Castle Rock, WA : 1 Preparation Time :0:00 : Wraps Ingredient -- Preparation Method -------------------------------cream cheese -- softened

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

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

teaspoons teaspoon teaspoon dash dash small small

mayonnaise dillseeds dried parsley flakes garlic powder dried basil carrot -- diced celery rib -- diced flour tortilla - (8" dia)

Stir together first 6 ingredients until blended. Stir in carrot and celery. Spread mixture evenly on 1 side of tortilla. Roll up tightly, jellyroll fashion; wrap in plastic wrap, and chill. This recipe yields 1 rollup. Source: "Southern Living Magazine, August 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 206 Calories (kcal); 18g Total Fat; (75% calories from fat); 3g Protein; 10g Carbohydrate; 35mg Cholesterol; 198mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipe contest Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Veggie Sausage Pizzas Recipe By Serving Size Categories Amount -------8 1 1 1 1 1 1/2 :Rena P. Marshall; Rex, GA : 4 Preparation Time :0:00 : Pizza Ingredient -- Preparation Method -------------------------------French bread/ 1" thick sweet onion -- sliced green bell pepper -- sliced Vegetable cooking spray low-fat tomato-and-basil pasta sauce shredded fat-free mozzarella cheese -- (4 oz) meatless breakfast patties - (8 oz) -- thawed, crumbled shredded Parmesan cheese Set

Measure -----------slices medium cup cup package cup

Bake bread slices on a baking sheet at 425 degrees for 5 minutes. aside.

Saut� sliced onion and bell pepper in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes. Spread pasta sauce evenly on one side of each bread slice. Top evenly

with mozzarella cheese, onion mixture, crumbled patties, and Parmesan cheese. Bake at 425 degrees for 10 minutes or until thoroughly heated. This recipe yields 4 servings. Per serving: Calories 480 (26% from fat); Fat 14g (sat 4g, mono 3.5g, poly 4.1g); Protein 34g; Carb 43g; Fiber 6g; Chol 14mg; Iron 4.5mg; Sodium 1,589mg; Calc 426mg. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 60 Calories (kcal); 3g Total Fat; (41% calories from fat); 4g Protein; 5g Carbohydrate; 7mg Cholesterol; 171mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Waffles Recipe By Serving Size Categories Amount -------2 1/2 2 1 :June G. Dixon; Jacksonville, FL : 0 Preparation Time :0:00 : Breakfast Ingredient -- Preparation Method -------------------------------biscuit mix vegetable oil eggs club soda

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

Stir together first 3 ingredients in a large bowl; add club soda, stirring until batter is blended. Cook in a preheated, oiled waffle iron until golden. This recipe yields 10 (4-inch) waffles. Source: "Southern Living Magazine, January 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "10 waffles" - - - - - - - - - - - - - - - - - - -

Per serving: 2122 Calories (kcal); 155g Total Fat; (65% calories from fat); 30g Protein; 153g Carbohydrate; 379mg Cholesterol; 3223mg Sodium Food Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 30 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Walnut-Bourbon Balls Recipe By Serving Size Categories Amount -------1 1 2 2 2 1/2 1/2 1 1/2 1 * Note: :Iva Scrivener; Montgomery, TX : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------butter or margarine -- softened powdered sugar bourbon -- see * Note vanilla extract all-purpose flour salt chopped dates chopped walnuts Powdered sugar

Two tablespoons milk may be substituted for bourbon.

Beat butter and 1 cup powdered sugar at medium speed with an electric mixer until fluffy. Stir in bourbon and vanilla. Combine flour and salt; gradually add to butter mixture beating until blended. (Mixture will be crumbly.) Stir in dates and walnuts. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake at 300 degrees for 20 minutes. Remove to wire racks to cool. Roll in powdered sugar. Store in airtight containers. This recipe yields about 3 1/2 dozen. Source: "Southern Living Magazine, December 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 1/2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 4818 Calories (kcal); 259g Total Fat; (47% calories from fat); 70g Protein; 572g Carbohydrate; 497mg Cholesterol; 2956mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 13 Fruit; 48 1/2 Fat; 8 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Walnut-Cinnamon Biscotti Recipe By Serving Size Categories Amount -------2 1/2 2/3 1 1/2 2 1 1/2 :n/a : 0 Preparation Time :0:00 : Cookies

Desserts

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

Ingredient -- Preparation Method -------------------------------biscuit mix sugar instant coffee granules ground cinnamon - (to 3/4) eggs egg white chopped walnuts or pecans

Combine first 4 ingredients in a mixing bowl. Add eggs and egg white, beating at medium speed with an electric mixer until blended. Stir in chopped nuts. (Mixture will be crumbly.) Shape dough into a ball. Cover dough, and chill 30 minutes. Divide dough in half; shape each portion into an 8- by 2-inch log on lightly greased baking sheets. Bake at 350 degrees for 25 minutes or until firm. Let cool on baking sheets 5 minutes. Remove to wire racks to cool. Cut diagonally into 1/2-inch-thick slices, and place slices on baking sheets. Bake at 350 degrees for 3 minutes; turn slices over, and bake 3 more minutes. Remove to wire racks to cool. This recipe yields about 2 1/2 dozen. Comments: Twice-baked Italian biscuits, biscotti are first baked in a loaf, then sliced and baked again. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-31-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 dozen" - - - - - - - - - - - - - - - - - - Per serving: 1961 Calories (kcal); 55g Total Fat; (25% calories from fat); 39g Protein; 327g Carbohydrate; 380mg Cholesterol; 3997mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 9 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook * Warm Baked Potato Salad Recipe By Serving Size Categories Amount -------6 1 2 2 1 2 1 1/2 1/2 6 :n/a : 6 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------baking potatoes onion -- chopped hard-cooked eggs -- chopped celery stalks -- chopped mayonnaise, Light Mayonnaise spicy brown mustard garlic salt freshly-ground black pepper dried dillweed pimiento-stuffed olives -- (optional), chopped Fresh parsley -- for garnish

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

Bake potatoes at 400 degrees for 1 hour or until tender; cool slightly. Remove top one-third of potatoes, cutting lengthwise; carefully scoop out pulp, leaving shells intact. Keep shells warm. Combine potato pulp, onion, egg, and celery in a medium bowl. Stir together mayonnaise and next 4 ingredients; stir into potato mixture. Spoon into potato shells. Sprinkle with olive, if desired. Garnish, if desired. Serve immediately. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 365mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Citrus Cider Recipe By Serving Size :Nora Henshaw; Okemah, OK : 0 Preparation Time :0:00

Categories Amount -------1 1 1 2

: Beverages Measure -----------teaspoon quarts Ingredient -- Preparation Method -------------------------------orange lemon whole cloves apple cider Cinnamon sticks -- (optional)

Cut long strips of orange and lemon rind, reserving fruit for other uses. Insert cloves into rind strips. Cook rind strips and cider in a Dutch oven over medium heat 5 minutes or until thoroughly heated. (Do not boil.) Serve with cinnamon sticks, if desired. This recipe yields 2 quarts. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - Per serving: 1013 Calories (kcal); 3g Total Fat; (2% calories from fat); 3g Protein; 255g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 17 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Weeknight Spaghetti Pie Recipe By Serving Size Categories Amount -------7 2 1 1/4 1/2 1 1 1 1 1 1 :n/a : 6 Preparation Time :0:00 : Main Dish Ingredient -- Preparation Method -------------------------------spaghetti or vermicelli -- cooked dried basil -- divided garlic clove -- pressed butter or margarine -- melted grated Parmesan cheese egg ricotta cheese lean ground beef onion -- chopped tomato sauce - (15 oz) tomato paste - (6 oz)

Measure -----------ounces teaspoons cup cup large cup pound medium can can

1 1 6

teaspoon cup ounces

dried oregano sliced fresh mushrooms mozzarella cheese slices

Combine pasta, 1 teaspoon basil, garlic, and next 3 ingredients. Spoon into a lightly greased 10-inch pieplate. Spread ricotta cheese over mixture. Cook ground beef and onion in a large skillet over medium-high heat, stirring until meat crumbles; drain well. Stir remaining 1 teaspoon basil, tomato sauce, and next 3 ingredients into beef mixture. Cook 5 minutes or until thoroughly heated. Spoon over ricotta cheese. Bake at 350 degrees for 25 minutes. more minutes. This recipe yields 6 servings. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 393 Calories (kcal); 31g Total Fat; (72% calories from fat); 22g Protein; 4g Carbohydrate; 135mg Cholesterol; 299mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whipped Turnip Puff Recipe By Serving Size Categories Amount -------8 4 2 1/2 2 2 1/4 :Cissy Galloway; Alexandria, LA : 8 Preparation Time :0:00 : Side Dish Top with cheese slices, and bake 5

Vegetables

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

Ingredient -- Preparation Method -------------------------------turnips eggs -- lightly beaten soft breadcrumbs butter or margarine -- melted sugar salt freshly-ground black pepper

Peel turnips; cut into 1-inch cubes. Aarrange turnips in a steamer basket over boiling water. Cover and steam 25 minutes or until tender. Mash turnips with a potato masher; stir in eggs and remaining ingredients. Spoon mixture into a lightly greased 11- by 7-inch baking dish. Bake

mixture at 375 degrees for 1 hour. This recipe yields 8 servings. Source: "Southern Living Magazine, November 2000" S(Formatted for MC6): "05-18-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 14g Total Fat; (59% calories from fat); 5g Protein; 17g Carbohydrate; 125mg Cholesterol; 820mg Sodium Food Exchanges: 1/2 Grain(Starch); 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 * Exported from MasterCook * White Bean Chili Recipe By Serving Size Categories Amount -------1 3 2 1 1 1 2 2 :n/a : 0 Preparation Time :0:00 : Chili Ingredient -- Preparation Method -------------------------------oven bag all-purpose flour cannellini beans or navy beans -- (15 oz ea), undrained chicken broth - (14 1/2 oz) onion -- diced skinned boned chicken breast halves -- chopped chopped green chiles - (4 1/2 oz) ground cumin Hot sauce

Measure -----------large tablespoons cans can medium pound cans teaspoons

Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake. Add 1 can beans to oven bag, and squeeze to mash. Add remaining beans, broth, and next 4 ingredients to oven bag; squeeze bag to blend ingredients. Arrange ingredients in an even layer. Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350 degrees for 40 to 45 minutes or until chicken is done. Serve with hot sauce. This recipe yields 9 cups. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield:

"9 cups" - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean Hummus Recipe By Serving Size Categories Amount -------2 1 2 3 3 3/4 1/4 1/4 :n/a : 0 Preparation Time :0:00 : Appetizers

Dips/Spreads

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

Ingredient -- Preparation Method -------------------------------garlic cloves chopped fresh rosemary great Northern beans - (15 1/2 oz ea) -- rinsed, drained lemon juice tahini salt ground red pepper olive oil Paprika -- for garnish

Pulse garlic and rosemary in a food processor 3 or 4 times or until minced. Add beans and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour olive oil gradually through food chute with processor running; process until mixture is smooth. Cover and chill 1 hour. Garnish, if desired. Serve with crackers, sliced cucumber, pimiento-stuffed olives, and pitted kalamata olives. This recipe yields 3 cups. Source: "Southern Living Magazine, February 2001" S(Formatted for MC6): "05-17-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "3 cups" - - - - - - - - - - - - - - - - - - Per serving: 766 Calories (kcal); 78g Total Fat; (88% calories from fat); 8g Protein; 16g Carbohydrate; 0mg Cholesterol; 1652mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 15 Fat;

0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean Spread With Creamy Cucumber Sauce Recipe By Serving Size Categories Amount -------1 1 1 3 1 1/4 teaspoon cans package cup teaspoon teaspoon teaspoon :n/a : 6 Preparation Time :0:00 : Dips/Spreads Ingredient -- Preparation Method -------------------------------cucumber -- peeled, seeded, and chopped container sour cream - (8 oz) salt garlic clove -- pressed navy beans - (16 oz ea) -- rinsed, drained crumbled feta cheese - (4 oz) uncooked regular oats salt freshly-ground black pepper minced fresh rosemary pita rounds -- quartered

Measure -----------small

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

Stir together first 4 ingredients; chill 2 hours. Beat beans and next 5 ingredients at medium speed with an electric mixer until blended. Spread on pita bread, and top with cucumber sauce. This recipe yields 6 servings. Comments: Shredded lettuce may be added to this pita. and lemonade complete the cooling effect. No-bake cookies

Source: "Southern Living Magazine, July 2000" S(Formatted for MC6): "05-21-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Rice-And-Chicken Pancakes

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

:n/a : 0 Preparation Time :0:00 : Pancakes Ingredient -- Preparation Method -------------------------------long-grain and wild rice mix - (6 oz) chopped cooked chicken diced red bell pepper grated carrot onion -- finely chopped biscuit mix salt freshly-ground black pepper lemon juice eggs -- lightly beaten skim milk === HORSERADISH CREAM === container light sour cream - (8 oz) prepared horseradish onion salt Worcestershire sauce freshly-ground black pepper

Measure -----------package cups cup cup small cups teaspoon teaspoon teaspoon large cup teaspoons teaspoon teaspoon dash

Cook rice according to package directions; cool. Stir together cooked rice, chopped cooked chicken, and next 9 ingredients. Drop about 1/4 cup mixture onto a hot skillet coated with vegetable cooking spray. Cook 3 to 4 minutes on each side or until lightly browned. Serve with Horseradish Cream, if desired. For Horseradish Cream: (Makes 1 cup) Combine all ingredients. Cover and chill 1 hour.

This recipe yields 24 pancakes. Comments: To make ahead, wrap pancakes in aluminum foil, and freeze. Bake frozen pancakes at 350 degrees for 20 to 25 minutes. Remove foil during the last few minutes of cooking time. Source: "Southern Living Magazine, date unknown" S(Formatted for MC6): "05-30-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "24 pancakes" - - - - - - - - - - - - - - - - - - Per serving: 1374 Calories (kcal); 51g Total Fat; (33% calories from fat); 44g Protein; 182g Carbohydrate; 569mg Cholesterol; 6336mg Sodium Food Exchanges: 10 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook * Wild Rice-Chicken Salad Recipe By Serving Size Categories Amount -------2 2 4 1 2 5 1 1 1 1/2 :n/a : 8 Preparation Time :0:00 : Salads/Dressings Ingredient -- Preparation Method -------------------------------long-grain and wild rice mix - (6.2 oz ea) marinated artichoke quarters - (6 oz ea) -- undrained chopped cooked chicken red bell pepper -- chopped celery ribs -- thinly sliced green onions -- chopped sliced ripe olives - (2 1/4 oz) -- drained mayonnaise curry powder Leaf lettuce

Measure -----------packages jars cups medium can cup teaspoons

Cook rice mix according to package directions. Drain artichoke quarters, reserving 1/2 cup liquid. artichoke, chicken, and next 4 ingredients. Stir together rice,

Stir together artichoke liquid, mayonnaise, and curry powder; toss with rice mixture. Cover and chill 8 hours. Serve on leaf lettuce. This recipe yields 8 servings. Source: "Southern Living Magazine, April 2001" S(Formatted for MC6): "05-16-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - Per serving: 207 Calories (kcal); 23g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 10mg Cholesterol; 167mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Recipe from the 1999 Recipe Hall of Fame Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Witches' Hats Recipe By Serving Size Categories :n/a : 0 Preparation Time :0:00 : Cookies Halloween

Desserts

Amount -------1 1 cookies 1/2 kisses

Measure -----------package package

Ingredient -- Preparation Method -------------------------------tube orange or red decorating frosting -- (4.25 oz) fudge-striped shortbread cookies -- (11 1/2 oz), 32 milk chocolate kisses - (13-oz pkg) -- unwrapped, 32

Pipe a small mound of frosting in center of each chocolate-covered cookie bottom; press a chocolate kiss on frosting. Pipe a frosting band and bow around base of each kiss. This recipe yields 32 cookies. Source: "Southern Living Magazine, October 1999" S(Formatted for MC6): "05-24-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "32 cookies" - - - - - - - - - - - - - - - - - - Per serving: 57 Calories (kcal); 3g Total Fat; (42% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 25mg 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