1 pn Pita bread; cut in half
1/4 c Tomato sauce; low sodium
1/8 c Yellow onions; chopped
1/8 c Scallions; chopped
1/8 c Green bell peppers; chopped
4 Mushroom; sliced
1/8 c Alfalfa sprouts
half by separating it into two circles. Spread each half with tomato sauce. Sprinkle on the basil and oregano and add the toppings of your choice. Bake at 300 degrees for 10 minutes , or heat in toaster oven for 5 minutes at 250 degrees setting.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
2 tablespoon Unsalted butter
Graham crackers 7/8 cup Sugar
3 tablespoon Cornstarch -- sifted
30 ounce Cream cheese -- at room temp.
1 Extra-large egg
1/2 cup Heavy cream
3/4 teaspoon Vanilla
Liberally grease the side and bottom of an 8-inch springform pan with the butter. Crush to powder enough graham crackers to lightly coat the bottom. Coat the bottom with the cracker crumbs and refrigerate the pan until ready to use. Mix the sugar with the cornstarch.
Add the cream cheese and stir to blend well; stir in the egg and blend again. Add the heavy cream, a little at a time, and mix. Stir in the vanilla. Spoon batter into prepared pan. Preheat the oven to 450 degrees F.
Bake for approximately 40 to 45 minutes, until the top is golden brown. Transfer the cheesecake to a rack and let it cool for 3 hours. Makes 1 8-inch cheesecake.
Developed by baker Eigel Peterson in 1950. From "The Brooklyn Cookbook" by Lyn Stallworth and Rod Kennedy, Jr. Formatted for MM by Karen Adler FNGP13B.
3 tablespoons Butter
2 To 3 jalepeno peppers -- chped
2 To 4 cloves garlic -- crushed
2 To 3 large onions -- sliced
3 To 4 lb diced sirloin or
Fillet steak Pinch oregano Olive or peanut oil 1 1/2 To 2 oz chili powder
28 ounces Can tomatoes
3 1/2 To 4 1/2 c water -- added as
Needed Cayenne to taste -----SECRET INGREDIENTS----- A dollop of sherry wine Blackstrap molasses -- corn Meal mush made into a paste With water. Salt/pepper to taste Cumin powder Worchestershire sauce
Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin to taste. In Dutch oven or large skillet, brown meat chunks along with oregano and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very low while stirring, and add secret ingredients to taste. Add corn paste or arrowroot to thicken if desired. Stir constantly and taste often.
Worcestershire sauce -garlic powder Liquid smoke -lemon juice Salt and pepper -mayonnaise Steamed fish fillets, -boneless Directions: Combine all ingredients for fish dip.
9 Lasagna noodles; uncooked
1/4 c Margarine
1/4 c Onion; chopped
1/4 c Flour
2 ts Instant chicken bouillon
1 tb Garlic salt
1/4 ts Pepper
2 1/2 c Milk
12 oz Carton cottage cheese
-creamed 6 c Broccoli florets; cooked
-drained 2 Jars mushrooms; sliced
-drained 12 oz Swiss cheese; shredded
Cook lasagna noodles to desired oneness as directed on package. Drain, rinse with hot water. Heat oven to 350 degrees. melt margarine in 4 quart saucepan. Add onion, cook until tender. Stir in flour, bouillon, garlic salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in cottage cheese, broccoli and mushrooms. In ungreased 13 x9x2 baking dish, layer 1/3 of the noodles, 1/3 of the sauce about 2 cups, 1/3 of the Swiss cheese; repeat layers twice. Bake at 350 degrees for 25 to 35 min or until thoroughly heated. Let stand 15 min before serving.
2 c Water
1/2 c Honey
4 Sprigs fresh mint
1 c Fresh lemon juice
Sugar Ice COMBINE WATER AND HONEY in saucepan and bring to boil over high heat. Remove from heat. Add mint and let cool. Pour liquid through strainer into pitcher and discard mint. Add lemon juice. Taste and add sugar to desired sweetness. Chill. To serve, fill glasses with ice and pour in lemonade. Makes 1 Quart
|See part 1 Recipe by: FRESH-BAKED BISCUITS Heat oven to 350 degrees. Using 1 Tablespoon of the margarine, generously grease 9" round cake pan or 8" square pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, pointing up |
over apples. Top with remaining 1/2 cup apples. In small bowl, combine remaining 1 Tablespoon margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2-3 minutes or until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces and apples. Bake for 35-45 minutes or until deep golden brown. Cool 5 min. If desired, remove from pan. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. 6-8 servings -----
2 Eggs,; well beaten
4 tb Sour milk
1/2 ts Salt
1/4 c Butter
Or butter substitute 1 ts Cinnamon
1 c Bran
1 c Flour
1/4 ts Baking soda
1/2 c Sugar
1 c Chopped raisins
Sift flour, measure, and sift with salt, baking soda, and cinnamon. Add bran. Cream butter and sugar. Add eggs. Beat thoroughly. Add sifted dry ingredients alternately with milk. Add raisins. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) about 20 minutes. 20 servings. -----
8 oz Noodles, uncooked
1 md Onion
4 c Cabbage
1 t Caraway seed
1/2 c Sour Cream
Cook and drain the egg noodles. Wash and chop up the cabbage. Dice the onion. Saute' the onion in a large fry pan adding the spices along the way until onion is soft. Add the chopped cabbage and cook stirring occasionally until cabbage wilts. Stir in the noodles and heat through. Add a dab of sour cream just before serving.
3/4 c Butter
1 c Milk
1 ts Vanilla
1 pk Chocolate truffle pound
Cake mix * Recipe by: Diane Phillips Preheat the oven to 325. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter until it is smooth. Add the eggs one at a time, beating after each addition. Add the milk and vanilla, and beat the mixture until it is thoroughly blended. Add the pound cake mix and continue to beat for 3 minutes until smooth. Pour into prepared Bundt pan, and bake for 1 hour and 5 minutes, or until a toothpick inserted into the middle comes out clean. Remove from the pan and cool on a wire rack. * Chocolate Truffle Pound Cake Mix 3 cups Sugar 3 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup cocoa In a medium bowl, combine the ingredients and stir with a wire wisk. Store mix in an airtight container. Serving Ideas : To be used in Chocolate Truffle Pound Cake recipeNOTES : I used a 1 1/2 liter jar for giving this mix. -----