3/4 cup mayonnaise 1/4 cup sour cream 3 tablespoons Dijon mustard 1/4 teaspoon Hungarian paprika -- sweet or hot 12 large eggs -- hard-boiled, peeled -- and chopped 8 ounces thick-cut bacon -- cooked crisp and -- crumbled 6 scallions -- minced 2 tablespoons prepared white horseradish -- or to taste salt -- to taste pepper -- freshly ground, to -- taste In a small bowl, whisk together the mayonnaise, sour cream, mustard and paprika. In a medium bowl, combine the eggs, bacon and scallions, and stir in as much of the mayonnaise dressing as you like. Add horseradish and salt and pepper to taste. Notes: Serve on white, Pumpernickel or rye. From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, page 62. Typos by K. Hudson Lipin, 09/04/98 |
1/4 c Apricots;dried, firmly -packed, chopped 1/4 c Walnuts; chopped 1/4 c Light brown sugar; packed 1 tb Unsalted butter; softened 2 Granny Smith apples 1/4 c Orange juice; fresh In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter. Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture. Arrange the apples in a deep 2 1/2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples on high power (lOO%), covered with micro wave-safe plastic wrap, for 7 minutes. Pierce the plastic wrap with the tip of a sharp knife and let the apples stand covered, for 5 minutes, or until they are tender. |
1 c Shortening 1 c Brown sugar, packed 1 c White sugar 2 Eggs 1 ts Vanilla 1 1/2 c All-purpose flour 1 ts Salt 1 ts Baking soda 3 c Quick cooking oats Mix, using usual method for cookies (cream shortening and sugars, and eggs, mix, add dry ing.) Place on ungreased sheets, bake at 350 degrees 10-12 minutes. Here is my favorite recipe for chewy oatmeal cookies: Betsy Rodgers ----- |
1 c Rice flour 1 tb Baking powder 1/2 c Oat or corn flour 1/4 c Chopped cashews 1/4 c Honey 1/4 c Safflower oil 1 c Nonfat milk 2 Eggs; lightly beaten 1/2 c Chopped dried apricots 1/2 c Fresh or frozen cranberries -or Blueberries Recipe by: St. Louis Post-Dispatch 3/10/97 Preheat oven to 400 degrees. Lightly oil and flour 1 (12-cup) muffin pan. Combine rice flour, baking powder and oat flour in large bowl. In separate bowl, combine cashews, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in apricots and berries. Pour batter into prepared muffin cups. Bake 20 minutes or until muffins are lightly browned and springy to the touch. By Mary Carroll. ----- |
-Mary Wilson BWVB02B 1/2 c Flour 1/2 c Coconut 1/4 c Corn syrup 1/4 c Brown sugar; firmly packed 1/4 c Margarine 1/2 ts Vanilla Mix flour with coconut. Combine syrup, sugar and margarine in saucepan. Cook over medium heat. Stir until well blended. Remove from heat; stir in vanilla. Blend in flour mixture. Drop by teaspoonfuls 3-4 inch apart on ungreased cookie sheet. Bake at 325 degrees for 8 to 10 minutes. ----- |
-----------------------------SAUCE INGREDIENTS----------------------------- 13 oz Tomatoes, canned -(1 large can), coarsely -chopped, with juice 4 oz Tomato sauce (1 small can) 1 Garlic clove, minced 1/2 c Parsley, chopped 1 t Chili powder ----------------------------MEATBALL INGREDIENTS---------------------------- 1 lb Pork sausage 1/2 c Parsley, chopped 1/2 c Cracker crumbs 1/2 c Parmesan cheese (grated) 1 Egg 1 lb Pasta (tagliarini, -spaghetti or whatever) Combine the sauce ingredients and bring to a boil while preparing the meatballs. Mix all meatball ingredients. It is easiest to do this with your hands. Form into walnut-sized balls. Drop the meatballs into BOILING sauce. If the sauce is not boiling, the meatballs will fall to pieces. Simmer gently for about an hour. If you are making the sauce to eat right away, you will probably want to skim the grease that cooks out of the sausage periodically. If you are making this ahead, the grease will congeal when it sits overnight in the refrigerator, and you can remove it easily then. Check for salt. Depending on the brands of sausage and tomatoes you use, you may not need any. If you need to add salt, be sparing. Boil the pasta. Pour the sauce and meatballs over it and serve with grated parmesan, or combine and reheat in a casserole, sprinkled with parmesan. NOTES: * Simple meatballs in herb and garlic tomato sauce -- I've been making this recipe since I was about 10 years old, and I don't remember where we got it. It's easy and very good, though. Yield: serves 4-6. * This is fine made a day ahead. Chilling it gives you a chance to remove the grease that cooks out of the sausage. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour cooking. : Precision: no need to measure. : Vicki O'Day : Hewlett-Packard Laboratories, Palo Alto CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust |
4 large skinless boneless chicken breast halves -- tenders removed 1/4 cup olive oil 1 red bell pepper -- thinly julienned 1 carrot peeled and thinly julienned 1 stalk celery -- thinly julienned 1 clove garlic thinly sliced 1/2 cup dry white wine 1 cup italian canned plum tomatoes -- cut into strips salt and freshly ground black pepper Heat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate. Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through. Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top. Busted by Gail Shermeyer <[email protected]> on May 24, 1997 |
3 tb Dried marjoram 3 tb Dried thyme 3 tb Dried savory 1 ts Dried basil 1 ts Dried rosemary 1/2 ts Dried sage 1/2 ts Fennel seeds Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup. Use to season chicken, vegetables or meat. |
2 tb Vegetable oil 2 lb Ground Beef 2 md Onions; chopped 2 Garlic cloves; finely chop 28 oz Tomatoes; whole 12 oz Beer 5 tb Chili powder 2 Jalapeno chili; seed & chop 1 tb Cumin 2 ts Paprika 1 ts Sugar Cayenne pepper (optional) Cheddar cheese; shredded Red onion; chopped Avocado; sliced Heat oil in 6-quart saucepan. Add ground beef, onions and garlic and saute until meat is browned. Stir in next 7 ingredients and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, about 45-55 minutes. Taste and season with salt, pepper and cayenne pepper, if desired. Ladle into bowls. Garnish with cheese, onion and avocado, if desired. Makes about 8 cups. |
1 lb Thin spaghetti 1 Bay leaf 1 tb Salt 4 tb Olive oil 1 Garlic clove -- pressed 4 lg Tomatoes -- peeled and seeded -- divided 1 tb White wine vinegar 1 tb Fresh basil -- minced 1 tb Fresh oregano -- minced 1 tb Fresh thyme -- minced 1 tb Nasturtium blossoms -- minced 1/4 ts Saffron threads 1 sm Red onion -- divided 1 md Cucumber -- peeled and seeded -- divided 1 sm Sweet red pepper -- divided 1 tb Dry sherry Salt -- to taste -----GARNISH----- 12 Chive leaves Chive blossoms 4 Nasturtium blossoms Cook spaghetti in boiling water with bay leaf and salt until just tender. Drain well, discard bay leaf, mix with oil and garlic, and chill. Mince half the cucumber, onion and pepper; reserve. Mince one of the tomatoes and reserve. Place rest of tomatoes in blender or food processor with vinegar, basil, oregano, thyme, minced nasturtium blossoms and saffron; puree. Add rest of cucumber, onion and pepper, and pulse several times to chop coarsely. Stir in sherry and add salt to taste. Mix sauce with spaghetti. Divide in four bowls and sprinkle each serving with minced tomato, cucumber, onion and pepper. Garnish each serving with 3 chive leaves, several chive blossoms and a nasturtium blossom. Recipe from Helen D. Conwell of Fairhope, AL in "Great Spaghetti Sauce Cookoff" in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned. |