2 c Vanilla wafer crumbs 6 tb Margarine, melted 14 oz Bag of Kraft Caramels 1 5 oz can evaporated milk 1 c Chopped pecans, toasted 2 8 oz pkgs cream cheese -softened 1/2 c Sugar 1 ts Vanilla 2 Eggs 1/2 c Semi sweet chocolate pieces, -melted ~Begin Recipe Export- |
2 pounds Trimmed filet of beef -- cut Freshly ground black -- in 4 thick steaks -----STUFFING----- 10 Jalapeno chiles -- stems and 40 milliliters Garlic -- minced removed -- chopped 1 tablespoon Vegetable oil 1 medium Onion -- chopped 1/2 cup Grated Monterey Jack -- cheese Saute the chiles, onion, and garlic in the oil until soft but still a little= crisp. Remove, cool, and mix in the cheese. Refrigerate this stuffing a= day before you use it. Slice into the steaks from the edge, creating a pocket for the stuffing.= Stuff with the jalapeno mixture and fasten the opening with a toothpick, if= necessary. Season the outside of each steak with the black pepper. Grill over hot charcoal to desired doneness. Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt |
1 lb Asparagus (preferably white) 2 qt :boiling water mixed with 4 ts Salt 1 (9-in) unbaked pie shell 3 oz Well aged Emmenthaler cheese -coarsely grated 3/4 c Milk 3/4 c Whipping cream 2 md Eggs; lightly beaten 1/4 c Freshly grated Parmesan 1 tb Kirschwasser 1 ts Salt 2 tb Finely snipped fresh dill OR 1/2 ts -Dill weed 1/4 ts Ground mace 1/4 ts Freshly ground black pepper Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting. |
8 oz Cream cheese, softened 1 1/2 c All-purpose flour 1/2 c Butter, softened 2 lg Eggs 1/2 lb Ground beef 1 md Onion, diced 1/4 c Sour cream 3 tb Sweet pickle relish 1/2 ts Salt 1/2 ts Dill weed 1/8 ts Pepper In medium bowl, with hand, knead cream cheese, flour, and butter until smooth. Shape dough into ball; wrap in plastic wrap or foil; refrigerate until chilled, about 1 hour. Meanwhile, hard-cook 1 egg; chop. In 10" skillet over high heat, cook ground beef and onion until meat is browned and all pan juices evaporate. Remove skillet from heat; stir in sour cream, pickle relish, salt, dill weed, pepper, chopped egg, and 1/4 c water; set aside. On floured surface with floured rolling pin, roll dough 1/8" thick. With floured 2 3/4" round cookie cutter, cut out 20 dough rounds. Repeat with remaining dough and trimmings to make about 50 dough rounds in all. Onto on half of each round, place one teaspoon of meat mixture. In cup, with fork, beat remaining egg; brush edges of dough round with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops; brush with remaining egg. Arrange pastries on ungreased cookie sheet, about 1" apart. If not serving right away, cover with foil and refrigerate. To serve, preheat oven to 425oF. Bake pastries 10 minutes or until golden. Makes about 50 pastries. Each pastry; About 65 calories, 5 g fat, 18 mg cholesterol, 70 mg sodium. TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked pastries in freezer container with waxed paper between each layer; seal; label; and freeze. About 25 minutes before serving, preheat oven to 425oF. Arrange frozen pastries on ungreased cookie sheet and bake 15 minutes or until pastries are golden. Good Housekeeping's HOLIDAY BEST '93 pg 120 |
1 lb Ground Meat 1 x Salt & Pepper To Taste 1 c Chopped Onion 1/2 lb Grated American Cheese 3 ea Jalapeno Peppers Finely Chop 1 c Cornmeal 3 ea Large Eggs 1/2 ts Soda 3 tb Bacon Drippings 1 c Sweet Milk 1 ts Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. |
Base: 2 tb Vegetable oil or olive oil 2 tb Butter 1 c Cooked and peeled popcorn -shrimp 1 c Chopped sea clams, drained -well 2 ts Fresh chopped garlic 1 1/2 tb Clam base 1/3 c Flour 2 1/2 c Ground broccoli including -stock and florets 1 qt Whole milk (with vitamin D) 1 c Heavy whipping cream 1 tb Dry dill 1 tb Dry basil 2 tb Lemon juice 1/2 tb Ground white pepper (or to -taste) Mix and saute the following 6 ingredients, 5 to 10 minutes: Then add 1/3 cup all-purpose flour and brown about 5 minutes over medium heat. Add in the following 7 ingredients and bring to boil slowly: |
1 oz Creme de menthe 1 oz Brandy 2 Scoops vanilla ice cream Preparation : Each "Hummer" recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon! |
------------------------------BRING TO A BOIL------------------------------ -in a small saucepan 3/4 c Water 1/3 c Brown rice; Simmer covered for 30 -minutes. Remove from heat. ------------------------------------ADD------------------------------------ 2 Figs; chopped 1/4 ts Nutmeg; -------------------------SERVE IN A SMALL BOWL WITH------------------------- 1/4 c Milk or yogurt(low-fat) Food Exchange per serving: 2 1/2 STARCH/BREAD EXCHANGES + 1 FRUIT EXCAHNGES + 1/2 MILK EXCHANGES; CAL: 282; PRO: 7gm; FAT: 1gm; CAR: 60gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master. |
Streusel mixture: 1/2 cup light brown sugar 1/2 cup granulated sugar 1 cup unsifted all-purpose flour 4 ounces unsalted butter *butter pastry Galette: 1 medium ripe pineapple, cored, peeled, -- cut into 1/4 " slices 1/4 cup strained warm apricot jam Streusel: combine brown sugar and granulated sugar in a small bowl. Add flour and mix to combine. Add butter and work in with fingertips until mixture resembles coarse crumbs. Refrigerate in airtight container until ready to use. Galette: preheat oven to 400. Cut pineapple slices in half and place on paper towel to absorb juice. Arrange pineapple slices over pastry in concentric circles, overlapping them slightly, leaving 1 inch border around edge. Fold pastry edge over edges of pineapple slices all around the galette. Sprinkle streusel over top. Bake 40-45 minutes or until crust is golden brown. Remove from oven and brush warm apricot glaze over pineapple slices and serve lukewarm cut into slices. *A store bought pie shell works fine for this recipe or make your own pastry with flour and butter ( 2 cups flour to 1 stick of butter). Use ice water until it make a pastry ball. |
-MICHAEL HATALA (RJHP21A) Sausage casings 3 1/2 lb Boneless turkey breast 1/2 lb Potatoes -- peeled & quartered 1 t Salt 1 tb Paprika 1 1/2 ts Ground red pepper 1 t Ground white pepper 1 t Granulated garlic 1/2 ts Ground sage 1/4 ts Ground nutmeg 2 ts Liquid smoke Following the manufacturer's directions, light the smoker, cover and allow the heat and smoke to accumulate. In a meat grinder or food processor, grind together the turkey and potatoes until coarsely ground. Transfer to a mixing bowl and add the remaining ingredients, mixing thoroughly. Refrigerate until ready to use. SAUSAGE-CASING Soak the sausage casings for 1 hour in a small bowl with enough water to cover. Rinse the casings thoroughly to remove the excess salt. Running water through the casings will indicate if there are any holes in the casing. Place one of the casings on a sausage horn stuffer, taking care not to tear it, tie a knot in the other end and stuff the casing with the turkey mixture. When stuffed, tie a knot to enclose the open end. Place the sausage on the rack in the smoker and smoke for 2 hours. Turn the sausage and smoke for additional 2 hours. Source: Enola Prudhomme |