Oyster Sauce Recipe

INGREDIENTS:
3 tb Butter
1/8 cup of Onions, green, chopped
8 oz Oysters
1 1/2 cup of Oyster water
1/2 teaspoon of Thyme
1/2 teaspoon of Oregano
1/2 teaspoon of Basil
1 Garlic clove
2 tb Butter
2 tb Flour
1 cup of Cream, heavy
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
Saute the green onions in butter until they're soft then add oysters,
oyster water, thyme, oregano, basil and garlic. Stir gently.ake a roux from the butter and flour and add to the above mixture.
Simmer this sauce for 5 minutes and then remove it from fire
Add the cream to the sauce and keep the mixture warm. Season with salt
and pepper to taste
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Marillen Knoedel Recipe

INGREDIENTS:
1 3/4 lb Potatoes
1/3 lb Flour
1 1/3 oz Cream of wheat
2 Eggs
12 oz Butter
1 teaspoon of Salt
1 pn Nutmeg
27 oz Apricots, fresh
3 oz Butter
Cinnamon sugar
Sugar cubes
DIRECTIONS:
1. On the day before, cook and peel and grate the potatoes. Mix in the
flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and
roll out on a well floured board, about 1 cm thick and cut into 3 x 3
inch squares. Wash the apricots and remove the stones. Put a cube of
sugar in place of the stone, put the apricot back together and place
in the middle of the square. Fold the dough over and with
well-floured hands knead it into a dumpling. 2. Finish all squares
the same way. Bring a pot of water to a boil (with a pinch of salt)
and slide in the dumplings and let them simmer (don't let them get
stuck on the bottom) for about 6-8 minutes. Shake the pot gently so
they don't get stuck. They are done when they drop to the bottom.
Serve them hot ripped open at once with cinnamon sugar on top.

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Miss Ruth's Karo Caramels Recipe

INGREDIENTS:
2 cup of Sugar
1 3/4 cup of Light Karo syrup
1/2 cup of Butter
2 cup of Whipping cream
1 cup of Chopped pecans; toasted
DIRECTIONS:
In a medium-sized saucepan, combine sugar, syrup, butter and 1 cup of
cream. Bring to a boil. While boiling, add second cup of cream. Cook to
soft ball stage. Beat by hand for 3 minutes. Add pecans. Pour onto a
buttered platter. Cut when cool. Yield: 2-1/2 pounds
CARMEN MCHANEY
DIRECTIONS:
(MRS. JAMES M., JR.)
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey.

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Midia (Mussels) Appetizer Recipe

INGREDIENTS:
3 lb Fresh mussels,scrubbed,
-beard removed and steamed
-for 10 minutes
4 cup of Chopped onions
3/4 cup of Olive oil
1 cup of Long grain rice,washed and
-drained
1 1/2 teaspoon of Salt
Pepper to taste
1 teaspoon of Cinnamon
1 teaspoon of Allspice
1 teaspoon of Dried basil
3/4 cup of Currants
1/4 cup of Pine nuts
2 cup of Water
DIRECTIONS:
Prepare mussels and set aside. Saute onions in olive oil until soft.
Add rice and mix thoroughly. Add salt, pepper, spices, currants and
pine nuts. Mix well. Add water, bring to a boil and cook for 10
minutes at medium heat. Add cleaned mussels, removed from their
shells, mix thoroughly and cook about 10 minutes. Serve at room
temperatur, mounded in a dish surrounded by fresh lemon slices. This
may be used as an appetizer or as a side dish.

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Prune Chocolate Cup Cakes Recipe

INGREDIENTS:
1 1/4 cup of Cream
2 Eggs
2 cup of Flour
1/2 teaspoon of Salt
1 cup of Cooked prunes
1 teaspoon of Vanilla
3/4 cup of Sugar
2 Squares bitter chocolate
3 teaspoon of Baking powder
DIRECTIONS:
Pit prunes and cut in pieces. Beat eggs until thick and creamy. Add
to cream, and sugar. Mix well. Sift flour, measure, and sift with
baking powder and salt. Add grated chocolate. Beat thoroughly. Add
prunes and flavoring. Mix well. Pour into well-oiled muffin tins.
Bake in moderate oven (375 F) about 15 minutes. If desired, use 2
teaspoons baking powder and 1/2 teaspoon baking soda with 1 1/4 cups
sour cream. The Household Searchlight

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Cheesy Sausage Muffins Recipe

INGREDIENTS:
LISA CRAWLEY TSPN00B
1/4 lb Ground Pork Sausage;ck,drain
3 oz Cream Cheese; cubed
1/2 cup of Cheddar Cheese; shredded
1/4 cup of Green Onions; chopped
1 cup of Bisquick
2 lg Eggs; lightly beaten
2/3 cup of Milk
DIRECTIONS:
Combine first 5 ingred. in a lg. bowl; make a well in center of
mixture. Combine eggs, and milk; add to sausage mixture, stirring
just until moistened. Spoon into greased miniature muffin pans,
filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan
immediately. Makes 2 dozen.

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Batter Crisp Onion Rings Recipe

INGREDIENTS:
3 lg Sweet onions, sliced 1/4"
And
Separated into rings
1 1/2 teaspoon of Baking powder
1 cup of Flour
1/2 teaspoon of Salt
1 Egg
2/3 cup of Water
1/2 tb Lemon juice
1 tb Melted butter
Oil for frying
DIRECTIONS:
Soak the onion rings in ice water for at least 1/2 hour. Pat the onion
rings dry with paper towels. Sift together the baking powder, flour
and salt. Combine the egg, water, and lemon juice and beat until
frothy. Stir this into the dry ingredients just until blended. Add
butter. Dip onion rings into batter, a few at a time. Drop into 375
deg. F. oil. Fry 2 minutes on each side, turning once. Drain on
absorbent paper. Keep hot in slow oven (325 deg. F.) until all are
cooked. Don't crowd them in the fryer
Recipe By :

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Candy Bar/Breakfast Bar Recipe

INGREDIENTS:
1 pk Alba or WW Chocolate Drink
2 tb Coffee
1 tb Peanut Butter
2 tb Raisins
2 tb Oatmealix all together; place on plastic wrap. Shape into a log. Freeze.
Cut in slices. WW exchanges: 1 milk, 1 fruit, 1 bread, 1 protein, 1
fat. Formatted for you by Joyce Burton....PDPP83A.

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Pigeon Forge Pintos Recipe

INGREDIENTS:
2 lb Pinto beans
2 qt Water
1/2 lb Salt pork
2 teaspoon of Salt
1 cup of Molasses
1 teaspoon of Dry mustard
2 tb Brown sugar
DIRECTIONS:
Wash beans,discarding imperfect ones. Cover with water; bring to the
boiling point, boil 2 minutes, then soak 1 hour or more. Without
draining, cook slowly until the skins burstwhen you take of few on a
spoon and blow on them. lDrain, reserving the cooking water. cover
salt pork with boiling water. Let stand 2 minutes, drain, and cut
1-inch gashes every 1/2 inch without cutting through the rind. Put
the beans in the bean pot. Push the pork down into the beans until
all but the rind is covered. Mix remaining ingredients. Add 1 cup of
the reserved water and bring to the boiling point. Pour over the
beans and add enough more water to cover the beans. Cover the bean
pot. Bake 6 to 8 hours at 250F. Add water as needed to keep the beans
moist. Uncover the last hour of baking so that the rind will be brown
and crisp
Recipe By : The Little Mountain Bean Bible Cookbook

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Curried Shrimp 2 Recipe

INGREDIENTS:
2 Onions, chopped
3 Garlic cloves, minced
3 tb Vegetable oil
2 tb Curry powder
2 lb Raw, peeled shrimp
Salt & pepper to taste
1 Teasp hot pepper sauce
1 lg Tomato, chopped
2 tb Butter
2 Teasp lemon juice
DIRECTIONS:
Saute onions and garlic in oil until tender, add curry powder, stirring for
about 2 minutes
Add shrimp. salt and pepper, hot pepper and tomato. Cook, uncovered, until
shrimp is firm and pink, about 15 minutes. Add butter and lemon juice. Mix
well
Serve with hot, boiled rice or roti
Serves 4-6
Posted to FOODWINE Digest 26 October 96
DIRECTIONS:
Date: Sun, 27 Oct 1996 15:49:13 -0500
DIRECTIONS:
From: Leslie Duncan

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Chicken With Goat Cheese Recipe

INGREDIENTS:
4 oz Goat cheese
4 x Boneless, skinless chicken
-breasts, pounded to 1/4"
1 tb Chopped fresh basil leaves-
-OR 1 tsp dried basil leaves
1/2 teaspoon of Chopped fresh thyme leaves-
-OR 1/8 tsp dried leaves
1 tb Minced sun-dried tomatoes,
-soaked in hot water,drained
1 teaspoon of Olive oil
1 x Egg white, beaten
1/2 cup of Cracker crumbs seasoned with
-1/2 tsp dried basil,crushed
1 1/4 cup of Roasted Red Pepper Wine
-Sauce
Nonstick olive oil cooking
-spray
Fresh basil leaves OR pars-
-ley for garnish
DIRECTIONS:
In medium bowl combine cheese, basil, thyme, tomatoes and olive oil.
Divide into four equal portions and form into small logs. Place
cheese log on each flattened chicken breast and roll chicken around
cheese. Dip each roll in egg white and roll in seasoned crumbs. Place
seam-side down in baking dish with lid; cover. Bake in preheated 350F
oven 20 minutes. Uncover and spray chicken with olive oil flavored
nonstick cooking spray. Increase oven temperature to 450F and bake
additional 10 minutes. To serve: Cut each chicken breast into four
slices and spoon Roasted Red Pepper Wine Sauce over top. Garnish with
basil or parsley.

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Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh Recipe

INGREDIENTS:
v8.01
DIRECTIONS:
3 oz Cooked and shelled mussels 1 x Pinch mixed herbs
1 oz Celery
1 x Pinch dill weed
1 oz Carrot
1 x Pinch crushed garlic
1 oz Breadcrumbs
1 x Brandy & double cream to tst
4 each Egg yolks
1 x Seasoning
2 oz Herring roe
DIRECTIONS:
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and
breadcrumbs. Blend well with egg yolks, brandy and cream.
Cook for 1/2 hour at 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.
Glantraeth Restaurant
Bodorgan, Anglesey.

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Raisin Bread Pudding Recipe

INGREDIENTS:
1 1/2 cup of (about 4 slices) raisin
-bread, but into cubes
1/4 cup of Raisins
2 tb Sugar
3/4 teaspoon of Ground cinnamon
1 Egg
1/4 teaspoon of Vanilla
1 1/4 cup of Skim milk
DIRECTIONS:
This is a fine morning fuel food. The egg offers protein, there's some
calcium from the milk, and carbohydrates from the bread. Prepare the night
before and refrigerate. From Evelyn
DIRECTIONS:
1. Preheat oven to 325 F. Spray a 1 qt. baking casserole with nonstick
vegetable spray. Put bread cubes into casserole and sprinkle with raisins
2. In a separate bowl, mix sugar and cinnamon and stir in egg; add vanilla
3. Heat milk and slowly stir into egg mixture and pour over bread. Bake for
40 minutes or until tester when inserted into the center comes out clean.
Can be made ahead and reheated
Preparation time: 15 mins
Cooking time: 40 mins
Calories: 164 Sat. fat: less than 1 gm Total fat: 2 gm Cholesterol:55 mg.
Percentage of calories from fat:11 Posted to Digest eat-lf.v097.n179 by
"William & Evelyn Hall" on Jul 15, 1997

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Chocolate Mint Sugar Cookie Drops Recipe

INGREDIENTS:
2 1/2 cup of Flour; Unbleached
1 1/2 teaspoon of Baking Powder
3/4 teaspoon of Salt
1 1/4 cup of Sugar; Divided
3/4 cup of Vegetable Oil
2 each Eggs; Large
1 teaspoon of Vanilla Extract
1 1/2 cup of Mint-Chocolate Chips; *
DIRECTIONS:
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ In medium bowl, combine flour, baking powder and
salt; set aside. In a large bowl, combine 1 cup sugar and vegetable
oil; mix well. Beat in eggs and vanilla extract. Gradually beat in
the flour mixture. Stir in Mint-Chocolate chips. Shape into balls
using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of
sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for
8 to 10 minutes. Cool completely on wire racks.

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Pineapple Chess Pie Recipe

INGREDIENTS:
1 cup of Crushed pineapple, drained
2 cup of Sugar
1 tb Cornstarch
1 cup of Coconut
4 Eggs
1 Stick of margarine
1 teaspoon of Vanillaix all the ingredients and bake at 350 degrees until done. Randy Rigg

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Clusters Recipe

INGREDIENTS:
1 lb Milk Chocolate Summer
-Coating
1 lb Dark Chocolate Summer
-Coating
1 lb White Summer Coating
1 Box Raisins
1 cn Nuts (your favorite)
1 Bag Coconut
DIRECTIONS:
PEANUT CLUSTERS: Melt 1 lb. of dark, milk or white chocolate summer
coating. Melt in microwave on HIGH for 2 mins. Add few large handfuls
of nuts and mix well. Drop by tablespoonfuls on waxed paper lined
cookie sheets. Refrigerate about 15 mins.-1/2 hr. Store in cool, dry,
dark place in airtight containers
COCONUT CLUSTERS: Follow above instructions, but add a few handfuls
of coconut. RAISIN CLUSTERS: Follow above instructions, but add a few
handfuls of raisins. To make fancier, instead of dropping on waxed
paper, spoon into candy cups. Ruth from PA

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Black Bean Relish Ii Recipe

INGREDIENTS:
2/3 cup of Black beans; cooked until
- tender and drained
1/2 bn Cilantro; chopped
1/2 cup of Corn
1/3 cup of Red bell peppers; seeded,
- and diced the size
- of the beans
2 tb Olive oil
1 Lime, juiced
2 ds Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
In a medium bowl place all of the ingredients and stir them together.
Let the relish sit for 1 hour before serving it.

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Alabama Chocolate-Pecan Jumbo Christmas Fudge Recipe

INGREDIENTS:
1 1/4 cup of Chocolate wafer crumbs
1/3 cup of Butter; melted
1/2 cup of Butter; softened
3/4 cup of Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
-melted
2 teaspoon of Coffee, instant
1 teaspoon of Vanilla extract
1/2 cup of Flour
1 cup of Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with
-stems
Mint sprigs
DIRECTIONS:
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pieplate. Bake at
350F for 6 to 8 minutes
Cream 1/2 cup softened butter; gradually add brown sugar with
the electric mixer at medium speed until blended. Add the eggs, one
at a time, beating after each addition. Stir in the melted chocolate,
instant coffee granules, vanilla extract, flour and chopped pecans.
Pour into the prepared crust. Bake at 375F for 25 minutes. Remove
from oven and cool completely on a rack
Before serving, pipe sweetened whipped cream on each piece and
drizzle with chocolate syrup. Garnish with cherries and/or mint if
desired
[ Advertisement letter for "Christmas With SOUTHERN LIVING
1990" ]

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Curried Mushroom Soup Recipe

INGREDIENTS:
12 oz Fresh mushrooms
5 tb Butter or margarine
1 teaspoon of Curry powder
2 tb Flour
1 cn (10.5-oz) consomme
2 cup of Half and half
1 cup of Milk
Salt to taste
Pepper to taste
DIRECTIONS:
Clean mushrooms and slice in halves or thirds. Saute in 4 Tablespoons of
butter and sprinkle with curry powder. After 3 to 5 minutes, remove from
skillet and add 1 Tablespoon of butter. Then add 2 Tablespoons flour and
stir thoroughly. Add 1 can undiluted consomme and simmer, stirring
frequently. When slightly thickened, add Half and Half and milk. Simmer
about 8 minutes. Do not boil. Return mushrooms to soup and season. When
mushrooms are heated, serve immediately. For a thicker soup, more flour may
be used. Yield: 5 servings.RS. NED STEWART
DIRECTIONS:
TEXARKANA, AR
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey.

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Group Health Veggie Burger Recipe

INGREDIENTS:
1/2 cup of Green onion chopped
1/4 cup of Green pepper chopped
1/4 cup of Parsley chopped
1/4 teaspoon of White pepper
2 Garlic cloves diced
1/2 cup of Mozzarella cheese grated
3/4 cup of Brown rice
1/3 cup of ;water white wine or
Vegetable broth (for
Braising)
1/2 cup of Carrot shredded
2/3 cup of Onion chopped
3 Celery stalks chopped
1 1/4 teaspoon of Seasoning salt
3/4 teaspoon of Thyme
1/2 cup of Cheddar cheese grated
2 cup of Oatmeal quick
3/4 cup of Bulgur wheat
DIRECTIONS:
Cook the rice and bulgur wheat. Braise vegetables for -2-3 minutes in a
covered pan, stirring once or twice. Veggies should still be crisp. Drain
thoroughly; mix with rice and cheese until chesse melts slightly.ix in remaining ingredients. Shape in 4-ounce patties. Cook about 10
minutes each on a grill or nonstick frying pan, using cooking spray. Serve
on a whole wheat bun. Serves 12
Nutritional analysis per serving: 381 cal; 21% cal from fat; 9 g fat; 9.7 g
dietary fiber; 15 mg chol; - 691 mg sod; 16 g prot; 60 g carb; 4.2 g sat
fat; 1 5 g polyunsaturated fat; 2.9 g monounsaturated fat source: GT
vegetarian echo/uploaded to F&W library by Sylvia Steiger/ by DEEANNE
DIRECTIONS:
Recipe By :
DIRECTIONS:
From:
Date:
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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