1 can salmon -- 1-lb
2 cups seasoned croutons
2 cups grated Cheddar cheese -- divided
1 1/2 cups milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 teaspoon salt
Drain and flake salmon. Remove backbone and discard. Place 1 cup croutons in 2-quart microwave-safe casserole. Sprinkle 1 cup salmon and 1 cup cheese over croutons. Repeat layers of croutons and salmon. Beat eggs, and blend in milk. Worcestershire sauce, dry mustard and salt. Pour over salmon mixture. Refrigerate, covered overnight or several hours. Remove cover and microwave on high 8 - 10 minutes, or until just set. Sprinkle remaining cheese and paprika over top. Microwave at 70 percent 2 - 4 minutes, or until cheese is melted and starts to brown. Allow to stand 5 minutes.
1 Chocolate Cake mix
1 cn Condensed sweetened milk
16 oz Chocolate (or fudge) syrup
1 lg (tub) Chocolate CoolWhip
1 c Walnuts [crushed]
1. Prepare the chocolate cake mix according to
package directions, in a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature. 2a. Remove cake from oven and immediately poke holes
in the top of the cake with a wooden spoon handle then... 2b. Heat the condensed milk and the chocolate (or
fudge) syrup `til free flowing liquid (like water) and pour the evaporated milk in them... then the chocolate (or fudge) syrup in them as well... 3. Cover the top with the crushed nuts and
refrigerate `til dessert is to be served... 4. Remove from the fridge and, top with the cool
whip, garnish with additional syrup, slice and serve... Source: Ms. Debbie Aubertine Clayton NY and... Chez' Freddy's Kitchen @ Cyberealm bbs in Watertown NY home of KOOKNET @ (315) 786-1120 -----
2 c Broccoli flowerets
4 oz Fettuccine, broken up
1 T Oil, cooking
3 T Parmesan cheese, grated
1 t Sesame seed, toasted
1/8 t Garlic powder
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately.
1 1/4 c Whole wheat flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Margarine
1/2 c Granulated sugar
1/2 c Brown sugar
1/2 ts Vanilla extract
1/2 Semi-sweet chocolate chips
Preheat oven to 375 degrees. In a small bowl, sift together flour, baking soda, and salt; set aside. In a large bowl, beat margarine, sugar, brown sugar, and vanilla until creamy. Beat in egg. Gradually beat in flour mixture. Stir in chocolate chips. Roll batter into balls (about a Tablespoon each) and set 1 1/2 inches apart on an ungreased cookie sheet. Bake 9-15 min. until edges are golden brown. Makes about 15 very big cookies. ALLISON DEVAN (EBFT80C) Here's a recipe my whole family loves! Don't let the whole wheat flour scare you away-that's the best part! If you want, you can replace the whole wheat flour with white flour: -----
1 5 lb. canned ham
Whole cloves 2 Med. bananas, cut 2" pcs.
3 tb Cream cheese, softened
1/2 c Pineapple preserves
1 cn Peach halves (29 oz.)
1 cn Cream of chicken soup
1/2 cn Water
1 tb Toasted coconut
In shallow roasting pan, bake ham at 325 F. for 1 hour. Drain off fat. Score. Spread with 1/4 c. pineapple preserves. Stud with cloves. Bake 15 min. Spread peaches and bananas with 2 tbs. of preserves and arrange around ham. Bake 15 min. more. Remove ham and fruit to warm serving platter. On top of stove, in same roasting pan, combine 1 tbs. fat drippings from ham, soup, water, cream cheese, coconut and remaining preserves. Heat, stirring to loosen browned bits. Serve with ham.
2 cups butter -- softened
1 1/2 cups sugar
4 egg yolks
2 teaspoons vanilla
4 1/2 cups unbleached flour
1/2 teaspoon salt
Preheat oven to 350 degrees. With an electric mixer (even the hand-held kind), cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready to bake use an ungreased cookie sheet and place cookies 1 inch apart. Bake for about 10 minutes, but do not brown them. Remove cookies from cookie sheet while still warm and cool on sheets of waxed paper. Decorate, if you like. Makes 6 to 8 dozen. Taste fabulous!
Candy Canes: Divide 3 cups of dough in half. Add 1 1/2 teaspoons red food coloring to one half. Using about a tablespoon of dough, roll a 4 inch strip of each color (no fatter than a pencil). Place the two colored rolls side-by-side and press lightly together. Gently twist like a rope and place on ungreased cookie sheet 1 inch apart. Curve the top like a candy cane and bake about 10 minutes; do not brown. You can sprinkle with crushed peppermint candy.
Rolled Cookies: Shape dough into rolls with width of a cookie. Wrap in waxed paper and chill. Before baking, roll in chocolate shots. Slice 1/2 inch thick and bake on ungreased cookie sheet at 350 degrees for 10 minutes; do no brown.
Stars, Hearts, Circles and Jelly-Filled: Fill a pastry bag with unchilled dough and put through a 'star tip' (sizes 2 and 7 - 9). Squeeze onto cookie sheet into the shapes you like. For instance, make star, then fill baked cookie center with red jelly. Decorate these cookies with cinnamon hearts, mini chocolate morsels, color sugar, little silver balls, or frosting from a tube. Bake them, same as others. Do not brown.
Cookie Cutter Cookies: Chill dough. Roll out onto lightly floured board to thickness of 1/2 inch. Cut with cookie cutters and bake as mentioned above. Decorate your own way.
Plain Old Drop Cookies: Just drop unchilled dough by teaspoonful onto ungreased cookie sheet. Bake 350 degrees for 10 minutes. Don't brown. Remove from pans immediately.
MC Formatted by Brenda Adams <email@example.com>; mc and Bakery-Shoppe posted 5/16/97
2 c Raw orzo
- cooked until tender - and drained 10 oz Frozen tiny peas
- quickly cooked & drained 8 oz Pitted black olives
- thinly sliced 2 lg Red bell peppers
- seeds & membranes removed - finely chopped 3/4 lb Med-small shrimp; peeled,
- deveined and cooked, - cut into thirds - (remove a few whole - for garnish) 1 md Red onion
- peeled and finely chopped 1/2 c Minced flat-leaf parsley
3/4 c Extra virgin olive oil
5 tb Red wine vinegar
1/2 Garlic clove
- peeled and minced Salt Freshly ground black pepper Cherry tomatoes; for garnish Olive slices; for garnish IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers, shrimp, onion and parsley. Pour the olive oil over the salad and mix well. Add the vinegar, garlic, salt and pepper and taste to adjust the seasonings, adding more vinegar or oil sparingly as needed. Don't make the salad too moist. Spoon the mixture into a mixing bowl just large enough to hold the salad, packing it down slightly, cover and chill thoroughly. Unmold the salad onto a serving platter and garnish with cherry tomatoes and black olives. Split the reserved shrimp in half lengthwise and place them on the top for decoration.
2 c Whole Wheat Flour
1 ts Salt
2/3 c Water
Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 minutes. Turn onto a floured board, shape the dough into a long roll,
and divide into 12 equal slices. Roll out paper thin. Heat the heavy frying pan and when very hot, cook the chapatis for not more than one minute on either side. Cool in a tea towel. Chapatis should always be cooked fresh for each meal. NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or solid plate. Left-over chapatis make an attractive crispbread when dried off in a cool oven. From How To Make Good Curries by Helen Lawson Copyright 1973
1 9-inch graham crumb crust
2 tb Cream de menthe
1/2 c Crushed peppermint candy
1 qt Vanilla ice cream
1 oz Square semi-sweet baking
Chocolate, grated Prepare crumb crust. Set aside. Place ice cream in large mixing bowl. Cut into squares. Microwave at 10 % (low)* for 3-4 minutes, or until softened. Add creme de menthe, chocolate and half of peppermint candy. Beat at medium speed until smooth. Spoon in prepared crust. Sprinkle with remaining candy. Freeze for about 5 hours, or until firm. *If your oven does not have a 10 % setting, microwave at 30 % (medium-low) for 2 1/2 - 3 1/2 minutes, or just until softened.
1/2 lb Boneless lean pork
4 tb Kikkoman Teriyaki Sauce
-- divided 1/8 ts Crushed red pepper; or up to
1/4 ts -Crushed red pepper
2 tb Cornstarch
1 tb Distilled white vinegar
2 tb Vegetable oil; divided
1 Onion; chunked & separated
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