-Dottie Cross TMPJ72B 2 1/4 c Bread flour 1/4 c (1 oz.) rye flour 2 tb Brown sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1 tb Orange peel; chopped 1 1/2 ts Caraway seeds 1/2 ts Fennel seed 15/16 c (7-1/2 fl. oz.) water 1 ts Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C |
see below Make green jello. Put some of it in clear plastic containers and put some aside. When the jello starts to solidify, add various gummy bugs. Beat the rest of the jello to a froth and add to the top of the slime. Let set |
8 oz Ground turkey 1/4 c Fresh chopped parsley 1/3 c Matzo meal 1 Egg,lightly beaten 1/8 ts Ground nutmeg 1/2 ts Sal;t 1/8 ts Pepper Combine turkey, parsley, matzo meal, egg, nutmeg, salt and pepper. Chill 2 hours or overnight. Roll into small balls 1" in diameter. Drop gently into pot of boiling water. Cover and cook for 5 to 7 minutes or until cooked in center. Chill and reheat when needed. Makes 20 to 24 balls. To reheat: Cover with foil and place in a 350 deg.oven |
4 Slices turkey breast meat * Stuffing 2 ts To 3 ts flour 1 tb Butter 1/4 c Dry Madeira or Marsala 3/4 c Chicken broth ----------------------------------STUFFING---------------------------------- 1 tb Butter Large shallot, minced Clove garlic, minced 1/4 lb Mild pork sausage/grnd pork 1/4 ts Crushed, dry sage 1/4 ts Crushed, dry red pepper flks 1/4 ts Crushed, dry thyme 2 x Slices day-old bread Salt, pepper to taste * about 1/3 to 1/2 inch thich (about 12 ounces) Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks. Place flour on plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out). Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes. Serve turkey with gravy and any stuffing in skillet. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat. Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper. |
2 1/4 lb Sweet potatoes -(canned or precooked) 2 c Milk 3 T Brown sugar 3 T Butter, melted 1/2 t Salt 1 ds Pepper 1 ds Cinnamon 1/4 c Raisins Marshmallows Mash sweet potatoes by putting through a sieve or beating in an electric beater or using a potato masher or food mill. Add milk gradually (if you add it too fast it splashes and is hard to mix in). Mix in remaining ingredients. Put in buttered casserole. Heat through (bake in slow oven 250 degrees F.) for 20-30 minutes, or in microwave). Cover top with marshmallows. Return to oven until marshmallows are slightly melted and a bit brown. (If the oven is too hot, the marshmallows will disappear!) This step cannot be done in the microwave. NOTES: * Mashed sweet potatoes with marshmallows -- This recipe is traditional in my family for holiday dining. It comes from my great-grandmother. : Difficulty: easy with an electric mixer. : Time: 15 minutes preparation, 30 minutes baking. : Precision: approximate measurement OK. : Spencer W. Thomas : Computer Science Dept., University of Utah, Salt Lake City, Utah, USA : [email protected] : Copyright (C) 1986 USENET Community Trust |
Ingredients | |||
1 | each | pie crust, (deep dish) unbaked | |
3 | each | eggs | |
1 | cup | corn syrup, dark | |
1/2 | cup | sugar 1/4 c butter, melted | |
1 | cup | pumpkin | |
1 | teaspoon | vanilla | |
1 | cup | pecan halves | |
Directions: | |||
Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream. NOTES: * A rich pie with pumpkin and pecans -- I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan. * You can use chopped pecans, but pecan halves are prettier. |
6 oz Lemonade, frozen concentrate --partially thawed 1/2 c Lemon juice 1 c Grapefruit juice -- cold 2 qt Lemon sherbet 1 qt Club soda -- cold Recipe by: Creepy Cuisine, Lucy Munroe In a large pitcher, mix together the lemonade concentrate, lemon juice and grapefruit. Add to this the amount of water required on the lemonade can. Pour the liquid into tall glasses, filling them halfway, and add a scoop of lemon sherbet to each. Fill the glasses with club soda and serve immediately. Just before serving, sprinkle the top of each glass with a pinch of lemon or lime-flavored powdered drink mix. Makes for a totally toxic-looking treat! Penny Halsey (ATBN65B). |