5 lasagne noodles -- (2" wide) 2 Cloves garlic -- minced 1/2 Tsp. thyme -- crushed 2 Tbsp. butter or margarine 2 Tbsp. flour 1 1/3 C. milk 1 C. shredded mozzarella cheese 1 C. julienne ham 1 can (15 oz.) asparagus spears -- drained Cook noodles as directed on package; drain and cut in half crosswise. In saucepan, cook garlic and thyme in butter. Blend in flour; cook, stirring constantly. Stir in milk; cook, stirring constantly until thickened. Season sauce with salt and pepper. In buttered, 2 quart microwaveable dish, layer 1/3 of noodles, sauce, cheese, ham and asparagus. Repeat layers twice. In microwave, cover and cook on high 10 minutes, turning twice. |
1 sm Onion, peeled 6 oz British minced beef or lamb 2 tb Tomato ketchup 8 oz Can chopped tomatoes 1 ts Cliilli powder 8 oz Can red kidney beans 5 fl Stock or water with 1/4 Stock cube 3 tb Canned sweetcorn Salt and black pepper Finely chop the onion. Place the meat and onion in a pan over a very low heat and dry fiy until golden. Ifthe meat is lean add 2 teaspoons oil. Add all the other ingredients (drain the canned beans and sweetcorn well) and simmer for 15 minutes. Serve with rice or pasta and a green vegetable. Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK |
4 c Sugar 3 Squares dark baking -chocolate 1 1/3 c Milk 2 tb Butter, plus extra for -greasing platters 1 c Chopped nuts 1 1/3 ts Vanilla In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left. From: Steve Herrick Source: [Yankee Magazine - June 1981] |
1 1/2 c Butter 6 Eggs 1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix 2 c Walnuts or pecans In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge. |
1/2 cup sliced celery 2 medium carrots -- shredded 1 clove garlic -- minced 2 teaspoons margarine -- melted 4 cups chicken broth -- OR water 3 medium potatoes, peeled and cup up -- about 3 cups 2 tablespoons snipped fresh dill -- OR 2tsp dired 1 15-oz can cannellini or great northern beans -- drained |
6 Guavas 1 tb Oil 1 c Mushrooms, chopped 1 tb Onion, chopped 1/2 c Green olives, chopped 2 tb Parsley, chopped 4 ts Fresh dill weed, chopped 1/2 ts Salt and pepper 1 tb Sesame seeds Preheat oven to 325F. To prepare the guavas for stuffing, cut a thin slice from the top of the guava. With a melon ball scoop or small spoon, remove the seeds and set the guavas aside. Heat the oil in a skillet. Add mushrooms, onion, green olives, herbs, salt and pepper; saute until vegetables are soft. Remove the mixture from the flame; cool. Stuff the guavas, filling them to the top. Place stuffed guavas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. Bake for 1 hour, or until the fruit is tender. Serve hot. |
1 c Granulated sugar 8 oz Cone piloncillo; crushed . with a heavy mallet 1 c Water 6 Cloves; whole 1 Stick cinnamon; 3 inch Note: Piloncillo is an unrefined sugar that comes in a firm cone shape (it's named after the pilon, a conical weight used on scales). Piloncillo is available at Hispanic supermarkets. Place water, sugar and spices in heavy one-quart nonreactive saucepan and let sit for 1 hour or longer, until sugar is fully dissolved. Slowly bring to a boil, then reduce heat and simmer 4-5 minutes. Allow to cool, then discard spices and pour remaining mixture into a glass bottle. Keeps indefinitely in the refrigerator. This dark syrup dissolves easily in hot coffee drinks. Nutritional analysis per tablespoon: 137 calories, trace of fat, 35 grams carbohydrates, 0 cholesterol, 6 milligrams sodium. Source: Tequila: Cooking with the Spirit of Mexico ** Fort Worth Star Telegram -- Food section -- 29 November 1995 ** |
2 pk DUNCAN HINES Peanut Butter -Cookie Mix 2 Eggs 1 T Water Sugar 1 cn DUNCAN HINES Chocolate -Layer Cake Frosting Cashews Candy-coated chocolate -pieces Gumdrop, halved Flaked coconut 1 White chocolate baking bar -(2 oz) 1 T CRISCO Shortening 1. Preheat oven to 375'F. 2. For cookies place cookie mixes in large bowl. Break up any lumps. Add eggs, contents of peanut butter packets from Mixes and water. Stir until thoroughly blended. Shape into 18 (2") balls (about 3 level tablespoons each). Place 3 1/2" apart on ungreased baking sheets. Flatten with bottom of large glass dipped in sugar to make 3" circles. Bake at 375'F. for 9-11 minutes or until set. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. 3. Frost cookies with Chocolate Frosting. Decorate with cashews, chocolate pieces, gumdrops and coconut. Melt white chocolate and shortening in small saucepan on low heat, stirring constantly until smooth. Drizzle over cookies. Makes 18 (3") cookies. |
1/2 c Butter or margarine; softene 3/4 c Granulated sugar 2 Eggs 2 1/2 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 c Milk 1 1/3 c Mincemeat 1/2 c Walnuts; chopped Recipe by: More House Specialties, Deanna House Preheat oven to 350 degrees; grease and flour a 9 x 5 x 3-inch loaf pan, or line with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, baking powder, baking soda and salt. Add to the creamed mixture, alternately with the milk, beginning and ending with the flour mixture. Stir in the mincemeat and walnuts. Spread in the prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to cool completely on a rack. Penny Halsey (ATBN65B). ----- |
1 pk Chocolate cake mix 1 pk Instant chocolate pudding 4 Eggs; slightly beaten 2 c Sour cream 3/4 c Oil 1/2 c Kahlua 6 oz Chocolate chips Mix all but chips in large bowl. Fold in chips, mixing by hand. Pour batter into a greased and floured bundt pan. Bake at 350~F for 1 hour. Allow to cool. ----- |