2 1/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Butter; softened 3/4 c Granulated sugar 3/4 c Light brown sugar; packed 1 ts Vanilla 2 Eggs 2 c Hershey'sr milk chocolate -chips (11.5oz pkg) 1 c Chopped nuts; optional Recipe by: Hershey Milk Chocolate Chip pkg Heat oven to 375'. Sift together flour, baking soda and salt. In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir inmilk chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 6dozen cookies. Pan recipe: Spread batter in greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake at 375' for 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars. ----- |
3 Eggs, at room temperature 12 oz Bottle beer or ale 3 c Cheddar cheese, cubed (approximately 1 pound) 3 T Butter or margarine 1 1/2 t Dry mustard 1 1/2 t Worcestershire sauce 1/8 t Tabasco sauce 12 Toast triangles (made from 6 sl Of bread) 6 sl Of ham cut into triangles -the size of bread triangles 1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole beat eggs until well blended. Stir in remaining ingredients except toast and ham. 2. Heat, uncovered, in Microwave Oven 6 to 7 minutes or until cheese has melted and mixture has thickened. Stir mixture about once every minute. 3. Beat mixture with rotary beater or electric mixer until very smooth. 4. Spoon rarebit over 2 toast triangles that have been topped with ham triangles. |
3 lb 4-inch Cucumbers 5 ea Med. Onions 1 tb Mustard Seed 1 qt Cider Vinegar 1 c Sugar 2 ts Pickling Salt Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. |
2 pounds Lean ground beef 2 Eggs -- slightly beaten 1 cup Saltine cracker crumbs 1 cup Milk 1/2 cup Parmesan cheese 1/2 cup Onion -- chopped 1 1/2 teaspoons Salt 1 teaspoon Oregano 1 8 oz. can pizza sauce 3 slices Mozzarella cheese -- halved Green pepper rings -- optional Sliced mushrooms -- optional 2 tablespoons Butter or margarine -- optiona parmesan cheese, onion, salt and oregano. Shape into a loaf and place in a greased 9 x 5 x 3 loaf pan. Bake at 350 for 1 - 1/4 hours or until no pink remains; drain. Spoon pizza sauce over loaf and top with cheese slices. Return ot the oven for 10 minutes or until the cheese is melted. Meanwhile, if desired, saute green pepper and mushrooms in butter; arrange on top of meat loaf. |
1 Eggplant 2 lb Zucchini 4 md Potatoes 2 Green peppers 1 Red pepper 2 md Onions 1 c Olive oil 4 md Tomatoes 2 Garlic cloves 1 t Sugar Salt and pepper, -to taste Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. Saute the vegetables except the tomatoes in the olive oil in small batches. Saute each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. Place the sauteed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. Add the tomatoes into the pan and saute for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. Pour the tomato sauce on top of the vegetables and bake at 350 degrees F. or until the vegetables are tender. Serve with plenty of fresh bread and, if you like, some feta cheese on the side. NOTES: * Greek vegetable casserole -- This is a very colourful vegetable dish from Greece. I got the recipe out of a Greek cookbook. : Difficulty: easy. : Time: 30-45 minutes preparation, 1 hour baking. : Precision: No need to measure. : Kriton Kyrimis : Princeton University, Computer Science Dept., Princeton, New Jersey, USA : [email protected] allegra!princeton!kyrimis : Copyright (C) 1986 USENET Community Trust |
1 lb OREOS, crushed 1 c MACADAMIA NUTS, chopped 1/2 ts GROUND CINNAMON 1 Stick BUTTER, melted Mix well and pat into bottom -and sides of 10" springform Pan. FILLING 1 c SUGAR 4 JUMBO EGGS, SHELLED and -warmed in microwave 25 Seconds. 24 oz CREAM CHEESE, unwrapped and -warmed in Microwave 2 mins. 8 oz SEMI-SWEET CHOCOLATE, melted 1 tb INSTANT COFFEE, dissolved in -/ 1 tb WATER (hot) 2 tb UNSWEETENED COCOA 1 ts VANILLA 3 c SOUR CREAM 3/4 c MACADAMIA NUTS, chopped 4 tb BUTTER, melted ** CRUST |
4 boneless skinless chicken breast halves 12 pepperoni slices 8 mozzarella cheese slices -- divided 1 15 oz can pizza sauce minced fresh parsley -- optional Flatten chicken to 1/4-inch thickness. Place three slices of pepperoni and one slice of cheese on each. Roll up tightly; secure with toothpicks. Place in a greased 11x7x2-inch baking dish. Spoon pizza sauce over roll-ups. Cover and bake at 350 Bay Scallop Saute
Chocolate Chip Cheesecake Supreme
Chick Peas with Garlic and Green Chillies
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