---------------------------LISA CRAWLEY TSPN00B--------------------------- 2 c Flour; sifted 2 ts Baking Powder 3/4 ts Salt 3 Egg Yolks; beaten 1 3/4 c Milk 1/3 c Oil 3 Egg Whites; slightly beaten Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour approximately 7/8 cup batter into the preheated grid. Close and bake about 4 minutes. Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce. Makes 5 -6. WAFFLE VARIATIONS: Pecan Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over batter, before closing waffler. Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon with the dry ingredients when preparing plain waffle batter. Apple Waffles. Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples. Lemon Waffles. Add 2 tsp. grated lemon rind to egg yolk, milk mixture in waffle recipe. Bacon Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 8 slices pan-fried crumbled bacon. Corn Waffles. Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1-2 tsp sugar, depending 02/11/92 0:51 AM upon sweetness of corn. Bake til thoroughly dry. Cheese Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese. Ham Waffles. Sprinkle 2 tb. finely diced cooked ham over batter, before closing waffler. Chocolate Waffles. Substitute 3 tb. cocoa for 3 tb. of the flour when preparing plain waffle batter. Chocolate Chip Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cup chocolate chips. ----- |
3 oz Strawberry Flavored Gelatin; -1 Package 1 c ;Boiling Water 1 qt Cold Milk 1 qt Strawberry Ice Cream ----------------------------------GARNISH---------------------------------- Fresh Strawberries; -Optional Put the strawberry flavored gelatine and the boiling water into a blender container and blend at low speed until the gelatin is dissolved. Pour 1/2 c of the gelatin mixture into a glass measuring c and set aside. Add half the milk to the remaining mixture in the blender and blend on low speed until mixed. Add half the strawberry ice cream and blend until smooth. Pour into tall glasses. Repeat with the reserved gelatin mixture, milk, and ice cream. Garnish each glass with a fresh strawberry, if desired |
1 Pie crust 3 eggs 1 cup dark corn syrup 1/2 cup granulated sugar 1/2 cup creamy style peanut butter 1/2 teaspoon vanilla 1 cup salted peanuts Chill the pie crust. Beat eggs. Add corn syrup, sugar, peanut butter and vanilla. Beat until smooth. Stir in the peanuts. Pour filing into chilled shell and bake for 15 minutes in 400 preheated oven. Then turn heat down to 350 and bake for 30-35 minutes more. Let cool. |
| Ingredients | |||
| 1 | each | can salmon, drained, flaked (7.5 oz) | |
| 1/3 | cup | saltine cracker crumbs | |
| 1 | each | egg, slightly beaten | |
| 2 | tablespoon | onion, chopped | |
| 2 | tablespoon | milk | |
| 1 | tablespoon | lemon juice | |
| 2 | tablespoon | butter, or margarine | |
Directions: | |||
| In medium bowl, combine all ingredients except butter, blending well. Shape mixture into 4 patties. Melt butter in skillet; saute patties on both sides until golden brown and heated through. | |||
--------------------------------NORMA WRENN-------------------------------- 3 c All-purpose flour 2 ts Baking powder 1/2 ts Salt 1/2 ts Ground cardamom 1/2 ts Ground ginger 2/3 c Margarine; softened 1 c Sugar 3/4 c Egg Beaters 99% Egg Product 1 ts Almond extract 1/2 c Whole blanched almonds; Toasted; coarsely chopped 1/3 c Minced crystallized ginger Vegetable cooking spray Combine first 5 ingredients; stir well. Beat margarine and sugar at medium speed of an electric mixer about 2 minutes or until soft and creamy. Add egg substitute and almond flavoring; beat well. Add dry ingredients, beating just until blended; stir in almonds and crystallized ginger. Shape dough into two 12-x 2-1/2-inch logs and place 4-inches apart on a baking sheet coated with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool on wire racks 15 minutes. Using a serrated knife, slice logs diagonally into twelve 1-inch-thick slices. Place on an ungreased baking sheet; bake at 350 degrees for 12 to 15 minutes on each side or until cookies are golden. Let cool on wire []1.7g protein, 3.9g fat (0.7 saturated), 12.6g carbohydrate, 0.4g fiber, 0mg cholesterol, 83mg sodium, and 19mg calcium. Source: Southern Living Cooking School, Cafe Southern Living Five-Star Dining ----- |
18 oz Frozen artichoke hearts; - t 1 c Canola or corn oil 1 1/2 c Granulated sugar 2 lg Eggs; at room temperature 2 c All-purpose flour 1 ts Baking soda 1 ts Baking powder 1 ts Cinnamon 1/2 ts Ground cloves 1 pn Salt 1 c Chopped walnuts or pecans 1 c Raisins Confectioners' sugar; - for In a medium saucepan over high heat, bring 1 inch of water to a boil. Cook the artichoke hearts, uncovered, for 5 minutes; drain and puree in a food processor. Set aside. Preheat the oven to 350 F. Butter a 9-inch bundt pan. In the large bowl of an electric mixer set at moderately high speed, beat the oil and sugar together until just combined. Add the eggs one at a time, beating well after each addition, and beat until creamy. Stir together the flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the oil mixture and beat until smooth. Beat in the reserved artichoke puress until thoroughly blended. With a rubber spatula fold in the nuts and raisins. Transfer the batter to the bundt pan and bake in the center of the oven for 1 hour, or until a tester inserted in the middle of the cake comes out clean. Let cool in the pan on a wire rack for 10 to 15 minutes. Run a thin-bladed knife around the inner and outer edges of the bundt pan and invert onto a serving dish or cake stand. Dust with the confectioners' sugar. NOTE: If you would like a higher, lighter-textured cake, separate the eggs, adding only the yolks to the oil and sugar, then beat the whites until they hold stiff peaks and fold them into the batter just before folding in the nuts and raisins. Serves 8 to 12 Source: Desserts with a Difference - by Sally and Martin Stone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 08-15-94 ----- |
1 pk REAMES Home Style Frozen -Egg Noodles (12 oz) 1 cn Cheddar cheese soup (11 oz) 1 cn Evaporated milk (5 oz) 1 t Instant minced onion 1 cn Tuna, drained (12 1/2 oz) 1 cn Mushroom pieces, drained -(opt; 4 oz) 1 pk Chopped broccoli, thawed 1 c Shredded mild cheddar cheese Preheat oven to 350'F. Cook noodles in boiling water 20 minutes. Blend soup and milk into smooth sauce. Add onions and mushrooms. Drain noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2-quart casserole. Pour in 1 cup of sauce. Repeat layers. Bake 20 minutes. Then add cheese and bake 15 more minutes. Makes 6 1-cup servings. |
3 1/2 c All-purpose flour; sifted 1 ts Baking soda 2 ts Nutmeg 1 ts Cinnamon 1/2 ts Cloves pn Salt 1 c Walnuts; chopped 2 c Light raisins 1 c Butter; softened 1 c Sugar 2 Eggs 1 Jar applesauce (16 oz.) ------------------------------WHISKEY FROSTING------------------------------ 1/4 c Butter; softened 1 tb Heavy cream or milk 1 lb Confectioners' sugar (4 cup) 3 tb 4 tbsps. bourbon Sift flour with soda, spices and salt. Combine nuts and raisins in bowl; stir in 1/2 cup of flour mixture. Cream butter and sugar in another bowl until light and fluffy. Beat in eggs one at a time, beating thoroughly after each. Alternately add flour mixture and applesauce, beginning and ending with flour mixture. Stir in raisin mixture. Spoon into greased, floured 10-inch tube pan. Bake in preheated 350 degree oven 1 hour, 20 minutes, or until cake tester inserted in center comes out clean. Cool in pan 15 minutes; remove and finish cooling on wire rack. Spread with frosting. Cover until ready to serve. Cake keeps well and is delicious several days after baking. Frosting: Stir together butter and cream; beat in 1 cup of the sugar. Blend in rest of sugar and the bourbon until mixture will spread easily. Frosts a 10-inch tube cake. Serves 8 to 10. Formatted by Mary Wilson, BWVB02B. ----- |
1/2 c Dried chick peas 1 md Onion, chopped 2 tb Ghee 1 Red chili, whole 1 pn Cayenne pepper 1 t Turmeric 1 tb Coriander 4 c Stock 1 Salt to taste 1 md Caroot, chopped 1 lg Potato, cubed 1 Green bell pepper, chopped 1 Tomato, chopped 1/2 c Grated coconut 1 c Coconut milk 2 tb Lemon juice 2 ts Cilantro/parsley Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve. There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas. Posted by Mark Satterly in Intercook |
3 3/4 c low-fat baking mix 1/2 c brown sugar -- packed 3/4 tsp nutmeg 1/3 c reduced fat margarine -- cold 1 whole egg 1/2 c fat-free vanilla yogurt 1/2 c applesauce 1 tsp pure vanilla extract Glaze: 1 c powdered sugar -- sifted 1 tsp almond extract 2 tbsps skim milk Preheat oven to 425. Prepare 2 baking sheets with cooking spray; set aside. In a mixing bowl, combine baking mix, brown sugar, and nutmeg. Cut in margarine with a pastry blender until mixture resembles coarse crumbs. Stir in egg, yogurt, applesauce, and vanilla extract. Stir just until moistened. Turn out dough onto a surface lightly sprinkled with additional baking mix. Roll to 1/2" thickness. Cut with a floured 3" biscuit cutter. Punch a hole in the center of each doughnut with a floured finger. Place on baking sheet and pull dough gently to make about a 1" hole, keeping doughnut uniformly shaped. Brush tops with milk and sprinkle with granulated sugar. Bake for 12 minutes or until golden brown. Cool.Meanwhile, to prepare glaze, combine powdered sugar, almond extract, and milk.Drizzle over doughnuts. |