* Exported from MasterCook * Barbecue Pecans Recipe By : Possum Kingdom Lake Cookbook Serving Size : 25 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/4 cup Worcestershire sauce 1 tablespoon catsup 6 dashes Hot sauce 4 cups Pecans -- halves salt -- to taste Melt butter in a large saucepan; add Worcestershire sauce, , catsup, and hot sauce. Stir in nuts; spoon into a glass baking dish, spreading evenly. toast at 400 degrees about 20 minutes, stirring frequently. Turn out on absorbent towels, and sprinkle with salt. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Brandied Fruit Balls Recipe By : Possum Kingdom Lake Cookbook Serving Size : 72 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups vanilla wafer crumbs 1 can condensed milk, sweetened 1 package mince meat -- crumbled 1 cup nuts -- chopped 1/3 cup Candied cherries -- chopped 2 tablespoons cocoa 1/4 teaspoon brandy flavoring confectioner's sugar -- sprinkle In large bowl, stir together all ingredients except confectioners sugar until well blended. Using about 1 teaspoon mixture, roll in balls; coat with confectioners sugar. Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm. Store in refrigerator. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cajun Chex Party Mix Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 tablespoon parsley flakes 1 teaspoon celery salt 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 8 drops red hot pepper sauce 2 2/3 cups Wheat Chex. 2 2/3 cups Corn Chex. 2 2/3 cups Rice Chex. 1 1/2 cups French-fried onions -- 3 oz. Preheat oven to 250 degrees. In open roasting pan melt butter in oven. Remove. Stir in parsley, celery salt, garlic, cayenne pepper and pepper sauce. Gradually add cereals, stirring until all pieces are evenly coated. Bake 35 to 40 minutes, stirring every 15 minutes. Add onions; mix well. Spread on absorbent paper to cool. Store in air tight container. MICROWAVE DIRECTIONS: In 4 quart microwave-safe dish melt butter on HIGH 1 minute. Stir in parsley, celery salt, garlic, cayenne pepper and pepper sauce. Gradually add cereals, stirring until all pieces are evenly coated. Cook on High 3 = to 4 minutes, stirring every 1 =. Add onions; mix well. Cook an additional 1 = minutes. Spread on absorbent paper to cool. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Champagne Batter Recipe By : The Time Magazine, Nov. 13, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken pieces -- see notes 1 1/3 cups all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 2 egg yolks -- beaten 3/4 cup champagne In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks. Stir well., Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters. - - - - - - - - - - - - - - - - - - - NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes, shrimp, vegetables or fritters for deep frying. Nutr. Assoc. : 0 * Exported from MasterCook * Candied Cashews Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cashews -- amount you want 1 cup sugar 1 cup butter 1/4 cup lemon juice cinnamon -- to taste Cut cashews into small pieces. Layer in heavy pan with sugar and dot with butter and sprinkle with cinnamon. Repeat layer.Pour lemon juice over all. Cover and start on low heat after cashews are almost tender remove cover and let cook down until glazed and tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Devilish Eggs Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard boiled eggs 2 tablespoons mayonnaise 2 tablespoons Poupon mustard 1 tablespoon Louisiana hot sauce 1 tablespoon pimientos, mashed 3 tablespoons dill relish salt, to taste Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Deviled Egg Slices, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 hard cooked eggs 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/2 teaspoon onion juice 2 tablespoons mayonnaise Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl. Place rings of egg white on buttered round crackers. Mash yolks with a fork. Add and mix in remaining ingredients. Pile yolk mixture into centers of white rings. Garnish with a sprinkle of paprika and a tiny sprig of parsley.] Makes about 30 slices. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Debbie's Spiced Pecans Recipe By : Debbie Sutton Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups pecan halves 1/4 cup butter -- melted 1/2 teaspoon tabasco sauce 1 teaspoon worcestershire sauce 1 tablespoon garlic salt Preheat oven to 325:F. Mix all ingredients and spread on cookie sheet. Bake 20 - 30 minutes, stirring once or twice. Drain on brown paper bag. Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curried Pecans Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup melted butter 1 teaspoon curry powder 1 teaspoon salt 4 cups pecan halves -- or walnuts Combine melted butter, curry powder and salt. Add nuts and toss well. Spread on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally and watching carefully so that they don't burn. Serve hot from the oven, cold, or reheated. Yield: 4 cups - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Artichoke Ham Bites Recipe By : old magazine clipping Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces artichoke hearts -- canned, drained 1/2 cup Italian salad dressing 6 ounces ham -- sliced Drain artichoke heats well. cut each in half lengthwise. Marinate in dressing for at least 4 hours or overnight. (Use the oil and vinegar type of Italian dressing, not the red kind.) Cut ham slices into 1 1/2 by 3 inch strips. Wrap 1 stripe around each artichoke heart piece. Spear with wooden toothpicks to secure ham. (to prevent picks from browning, soak them in water for at least an hour before inserting into artichoke biters). Bake in 425 degree oven for 10 minutes. Sprinkle with paprika if you wish. serve hot - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curried Meat Balls, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons curry powder 1 cup dry bread crumbs few grains pepper 1 egg -- beaten 3/4 teaspoon salt 1 pound minced steak Combine ingredients in order given. Shape into balls, using about 1 Tsp. for each. Cook in lightly greased pan until brown on all sides. Serve hot on cocktail picks. Makes about 6 1/2 dozen. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cucumber Rye Surprises, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf slice rye bread 1/4 pound butter -- softened 2 cucumbers -- sliced 1/8" thick mayonnaise pimiento-stuffed olives -- sliced Using a 2" cookie cutter cut rounds from the slices of rye bread. Spread each with butter; top with a slice of cucumber, a dab of mayonnaise and a slice of olive. Yield: 28 appetizers Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cucumber Rings Recipe By : Army Times Magazine, Nov. 13, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cucumber 3 eggs 3 tablespoons half and half 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon paprika 2 tablespoons butter or margarine 1/4 cup cooked ham -- chopped 1 tablespoon chopped parsley -- fresh Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact. You are making a little hole in each slice. chop scooped part and save. Drain the slices well on paper towels while you lightly beat the eggs together with the chopped cucumber scoopings. Stir in half and half, salt, pepper and paprika. Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and parsley. with a teaspoon, spoon the egg mixture into the holes in the cucumber slices. Arrange on a serving plate. Yield: Serves about 4 for and appetizer. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crunchy Chocolate-Coconut Balls Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces sweet chocolate squares 2 tablespoons butter 1 egg -- slightly beaten 1/2 cup confectioner's sugar 2 1/2 cups coconut flakes 1 1/2 cups whole wheat flakes -- crisp Melt chocolate and butter in sauce pan over low heat. Stirring constantly Remove from heat, beat in egg and sugar. Add 1 1/2 cups of the coconut and the cereal. Shape into 1 inch balls. and roll in remaining coconut. Chill until firm. store in covered container in the refrigerator. Makes about 3. confections. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fruit Kabobs Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- apple pear pineapple grapes strawberries lemon juice dressing 1 1/2 cups vanilla yogurt 1 1/2 teaspoons coconut 1 1/2 teaspoons orange marmalade Toss apples and pears with lemon juice. Alternate apple, pineapple, grape, pear, and strawberry on wooden skewer. Mix dressing ingredients. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fried Won Tongs or Won Tong Soup Recipe By : Mike Price, Sr. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package won tongs beef -- sliced paper-thin pork -- sliced paper-thin chicken -- sliced paper-thin assorted raw vegetables -- chopped fine Fry along or make filling from paper thin meat and raw chopped vegetables. You can fold won tongs in half or you can put two together with filling on top of one and place the other on top and seal. Fry in deep fat or drop in won-tong soup mixture. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fried Tortilla Chips Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 corn tortillas salad oil Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Five-Spice Appetizer Meatballs Recipe By : Meredith Corporation 1998 Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg white -- slightly beaten 3/4 cup soft bread crumbs 1/4 teaspoon five-spice powder 1 pound lean ground beef 1 1/2 cups orange juice 3 tablespoons honey 4 teaspoons cornstarch 1/4 teaspoon ground ginger 1 medium red sweet pepper -- cut in 1" pieces In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into fourty-eight 1-inch meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks. Makes 48 appetizer-size meatballs. Source: Special Advertising Section for Florida Citrus. - - - - - - - - - - - - - - - - - - - NOTES : Turn these miniature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles. Nutr. Assoc. : 0 * Exported from MasterCook * Festive Snack Mix, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups popped corn 2 cups bite-size pretzels 1 1/2 cups holidays peanut chocolate 1 cup raisins 2 cups bite-size crispy corn cereal squares Combine all ingredients. Store in tightly covered container Makes about 10 cups. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ella's Divine Date Rum Balls Recipe By : Ella Bailey Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup sugar 1/4 teaspoon salt 8 ounces dates -- pitted and chopped 1 1/2 cups chopped pecans 2 cups rice krispies. 1 1/2 tablespoons rum confectioner's sugar -- optional Melt butter in a pan. Add sugar, salt and dates. Cook stirring until smooth and thick. Remove from heat and stir in nuts, rice krispies and rum. Stir well. Let cool and form into balls. Roll in confectioners' sugar if you like. Keep in a covered container. Makes about 3 dozen balls. Note: If you do not want to use rum replace it with vanilla extract. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dolmas Recipe By : Connie Halliday Serving Size : 35 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground lamb 2 cups onion -- minced in processor 1/3 cup olive oil 1/2 cup long grain rice -- uncooked 2 tablespoons fresh parsley -- finely chopped 2 tablespoons fresh dill -- chopped 2 tablespoons fresh mint -- finely chopped 1/4 cup pine nuts -- roasted 1 teaspoon salt 1/4 teaspoon pepper 4 cups low sodium chicken broth 8 ounces grape leaves 1 lemon In food processor fitted with metal blade, chop onion then herbs. Saute onion in olive oil until translucent. Put in large bowl with remaining ingredients (except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves and drop into boiling water for 2 - 4 minutes. Remove from water, separate and dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on bottom of skillet. Place dolmas in 2 layers in pan. Squeeze lemon over. Cover with layer of leaves (if you have enough). Cover with chicken stock. Weigh down with heatproof plate and cover. Simmer about 1-1/2 hours. Best served at room temp. - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with Minted Yogurt Sauce - See recipe NOTES : If storing overnight in refrigerator, soak several paper towels in cooking liquid and wrap around cooked dolmas and seal tightly in ziplock plastic bag. Can be made several day ahead. Reheat a few at a time in microwave before serving for best flavor. Nutr. Assoc. : 0 * Exported from MasterCook * Dip For Sausage Balls Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chili sauce 1 tablespoon horseradish -- (1 to 2) 2 tablespoons worcestershire sauce 2 tablespoons red wine -- (2 to 4) 1 dash tabasco Mix all ingredients well. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crispy Pecan Logs, Pk Recipe By : Ann Maxwell, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 tablespoons vanilla 1/2 teaspoon salt 1/4 cup water 1/2 cup dry milk 1 cup pecans 1/3 cup xxx sugar 1 cup xxxx sugar 1/2 cup oleo 1/2 cup shortening Sift flour, slat, dry milk and 1/3 cup XXXX sugar. Add shortening, oleo, vanilla and water, beat well. Stir in nuts. Shape dough into log about 1/2" long logs. Place on ungreased baking sheet. Bake. While warm roll logs in powdered sugar. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cranberry Coconut Fruit Balls Recipe By : The Army Times Magazine/ Oct. 23, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces dried apricots 1 1/2 cups pecans 2 cups fresh cranberries -- rinsed and drained grated orange peel -- from 1 orange 1/4 cup butter 1 pound confectioner's sugar 13 1/2 ounces graham cracker crumbs 7 ounces coconut flakes red food coloring green food coloring Coarsely grind apricots with pecans and cranberries. Stir in orange rind, butter, sugar and crumbs. wrap and chill for 2 hours. shape mixture into 3/4 inch balls. Roll balls in coconut. Tint coconut red and green by using a =few drops of food coloring and rubbing each color into coconut. Store in refrigerator until ready to serve. Yield: makes 100 = 3/4 inch balls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab-Papaya Appetizer, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large papaya 6 1/2 ounces crabmeat -- drained 1/2 cup mayonnaise 2 tablespoons fresh lime juice 1 tablespoon sugar 1 teaspoon curry powder -- or to taste Cut the papaya in quarters, lengthwise. Remove seeds. Hold a papaya quarter in left hand ... and using a sharp-edged teaspoon scoop up sections of papaya and turn over ... leaving sections in shell. Place pieces of crabmeat between sections. Repeat with remaining quarters. Combine remaining ingredients. Spoon over papaya and crabmeat. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crab And Avocado Cocktail Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup crab meat -- cooked 2 jalapeno chiles -- * 1/4 cup lime juice 2 tablespoons onion -- chopped 1 clove garlic -- finely chopped pepper -- dash of lemon or lime wedges 2 avocados -- peeled & chopped 1/4 cup tomato; chopped -- 1 small 2 tablespoons olive or vegetable oil 2 tablespoons cilantro; fresh -- snipped 3/4 teaspoon salt 1 1/2 cups lettuce -- finely chopped * Jalapeno Chiles should be seeded and finely chopped. Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn 'n Bacon Sticks, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Bisquick baking mix 1/2 pound bacon -- crisply fried and -- crumbled 8 ounces cream-style corn -- canned 1/4 cup margarine or butter -- melted 1/4 teaspoon garlic salt Heat oven to 450 degrees. Mix baking mix, bacon and corn until soft dough forms; beat vigorously 30 seconds. Turn onto cloth-covered board well dusted with baking mix. Knead 5 times. Roll into rectangle, 12x6 inches. Cut dough lengthwise into halves with knife dipped in baking mix. Cut each half into sixteen 3/4" strips. Place in ungreased jelly roll pan. Mix margarine and garlic salt; brush strips with half of the mixture. Bake until golden brown, about 12 minutes. Brush strips with remaining margarine mixture. Serve hot. Makes 32 appetizers. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Copenhagens Recipe By : The Army Times Magazine/Nov. 13, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces waterchestnuts -- canned, drained 48 tiny shrimp 1/4 cup mayonnaise 1 tablespoon chopped parsley 1/2 teaspoon lemon juice With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp. Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise mixture on each chestnut round, secure a shrimp to the top with a toothpick. Yield: Serves 16 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cocktail Beer Ball Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground chuck 1 cup catsup 1 cup beer 4 tablespoons worcestershire sauce 4 tablespoons vinegar 3 tablespoons sugar Form meat into balls the size of small walnuts. Brown well; pour off all grease and drain. Combine all other ingredients to make sauce and bring to a boil. Add meat balls to sauce, reduce heat and simmer two hours. Serve hot in chafing dish or serve as a main dish over rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Covered Peanuts, Pk Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chocolate chips 12 ounces peanut butter chips 2 tablespoons oil 2 cups peanuts Heat chocolate and peanut butter chips in oil. Pour over peanuts. Put in baking cups. Refrigerate to set. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili-Cheese Jubilee Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion,medium -- chopped 2 tablespoons butter 1 can tomato sauce(8oz) 1 package chili seasoning mix 1/2 cup water 2 eggs 1 cup light cream 1 package corn chips(6oz) 8 ounces monterey jack cheese -- cubed 1 cup dairy sour cream 1/2 cup cheddar cheese -- grated 1. Saute onion in butter. 2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes. 3. Mean while, beat eggs slightly; add cream, mixing well. 4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly. 5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce. 6. Repeat layers once. 7. Top with sour cream; sprinkle with grated Cheddar cheese. 8. Bake, uncovered, in preheated 325:F. oven 25 to 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Salad Balls Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped chicken 1 tablespoon chopped onion 2 tablespoons pimentos -- chopped 1/2 cup mayonnaise 1 cup chopped pecans Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Puffs Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 1/2 cup water -- boiling 1/2 cup flour 2 eggs 1/2 cup cheese -- shredded 2 cups chicken -- cooked 2 tablespoons olives 2 tablespoons wine 1/4 cup mayonnaise Melt butter in boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Preheat oven to 400. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake for 20 minutes. Remove from oven; cool and split. Finely chop cooked chicken, pimiento, and olives. Combine with remaining ingredients. Fill each puff with 2 teaspoons. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Almond Dainties Recipe By : Possum Kingdom Lake Cookbook Serving Size : 25 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- bread butter -- softened 1/2 cup roasted blanched almonds -- slivered 1/2 cup chopped celery 1 cup cooked diced chicken 1 tablespoon pimiento -- optional 2 teaspoons lemon juice salt -- to taste 1 dash paprika Cut bread in fingers, squares or crescents. Lightly spread with butter. Combine remaining ingredients. Spread mixture on bread pieces. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheese-Olive Balls Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon hot pepper sauce 1 teaspoon paprika 1/2 teaspoon salt 2 cups sharp cheddar cheese -- grated 1/2 cup butter 1 cup flour -- sifted olives Mix ingredientsexcept olives like a pie crust. Wrap each olive with mixture. spread the little balls on a pan and freeze. Bake at 425 degrees for 12 minutes. Can be keep frozen in a bag. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheese Straws Recipe By : Serving Size : 72 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 teaspoon salt 1/2 teaspoon ginger -- powdered 1/3 cup butter 4 ounces sharp cheddar cheese 1/4 cup sesame seed -- toasted 1/2 teaspoon worcestershire 2 1/2 tablespoons cold water Place flour, ginger and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blended. Add Worcestershire to water, sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8" thick. Cut into strips 3" long and 1 1/2" wide. Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheese Chili Bites Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon hot chili powder 1 lg pinch cayenne pepper 1/4 cup butter or margarine 1/2 cup cheddar cheese -- finely grate 1 egg -- beaten 1 tablespoon water -- cold 1 tablespoon sesame seeds 1 tablespoon poppy seeds Preheat oven to 400:. Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pork Meatball With Sweet-Sour Sauce, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground pork 1/2 cup Bisquick baking mix 1 egg 1/2 teaspoon garlic powder 1/4 teaspoon garlic salt sweet-sour sauce -- see recipe Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed. Shape into about sixty 1" balls (for ease in shaping meatballs, wet hands slightly). Bake in ungreased jelly roll pan until brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs Makes about 60 appetizers. DO-AHEAD NOTE: Cool and freeze meatballs. To serve, prepare sweet and sour sauce; stir in frozen meatballs. Cover and cook over medium heat, stirring occasionally, until meatballs are hot, about 20 minutes. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Orange Coconut Balls Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons frozen orange juice concentrate -- thawed 2 tablespoons butter 2 tablespoons water 1 cup confectioner's sugar 2 2/3 cups coconut flakes 2 cups graham cracker crumbs 1/2 cup chopped pecans Blend orange juice, butter and water into sugar in a bowl. Stir in 1 1/2 cups of the coconut, the crumbs and nuts. Shape into 1 inch balls and roll in remaining coconut. Chill for several hours. Makes about 3 dozen confections. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mushroom Individuals Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound button mushrooms 1 tablespoon butter 1 garlic clove -- crushed 1 teaspoon dill weed 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon lemon juice 1 tablespoon sherry 1 cup sour cream Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend. Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms. Refrigerate 8 hours or overnight to permit marinating process. When ready to serve, place in chafing dish and heat. Stick toothpick, plain or decorated into each mushroom for individual appetizer serving. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mexican-Meatball Tidbits Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 cup water 1/2 teaspoon salt 1 envelope Chile mix -- 1 3/4 ounces 1/2 cup cornmeal -- or fine dry breadcrumb 1 1/2 pounds ground beef 2 cups tomato juice 1 tablespoon lemon juice Combine egg, water, salt and 2 tablespoons from package of chili seasoning; mix lightly. Add cornmeal and ground beef. Shape into small meatballs. Arrange on ungreased shallow baking sheet. Bake in 450 degree oven 10 to 15 minutes, until done. Combine in large skillet or chafing dish remaining chili mix, tomato juice, and lemon juice. Add meatballs; heat to simmering. Keep warm. Serve with wooden picks. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Roasted Vegetables Recipe By : Jeffrey Maurer Serving Size : 8 Preparation Time : 1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 yellow peppers -- cut into chunks 2 red bell peppers -- cut into chunks 2 green peppers -- cut into chunks 3 zucchini -- sliced lengthwise 2 bunches green onions -- trimmed 2 japanese eggplant -- sliced 24 whole asparagus spears -- trimmed 1 pound baby new potatoes -- sliced thin 8 ounces mushrooms -- halved or whole 1 bunch fresh rosemary -- chopped 12 cloves garlic -- chopped 1/4 cup extra virgin olive oil Salt and pepper -- to taste Preheat oven to 500:. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender. - - - - - - - - - - - - - - - - - - - NOTES : Serve hot or at room temp. with fresh Italian bread, not toasted. Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Cheddar And Broccoli Appetizers Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 30 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Frozen chopped broccoli* 8 ounces whole-kernal corn -- drained 1/4 cup Onion -- chopped 1/2 cup Walnuts -- coarsely chopped 1/2 cup Milk 1/4 cup Butter -- melted 2 Eggs 1/2 cup Bisquick. baking mix 1/4 teaspoon Garlic salt 1 cup Cheddar cheese -- shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hors d' Oeuveres Recipe By : Janina Cobb, Calif. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Roll 1/2 strip bacon around large stuffed olives, broil 5 minutes. Serve hot. Balls of softened cream cheese on toothpicks, rooled in minced olives, parsley, dried beer or grated carrots. Roll cocktail size shrimp in half slices of bacon, broil until crisp. Serve hot. Spread 4 squares ham slices with softened cream cheese seasoned onion, olives, mustard. Place slices together like a layer cake. Spread cheese over top and sides. Decorate with diced olives. Chill. cut into wedges. Cur crusts from sliced bread. Mix mayonnaise and minced onions. Spread on bread. roll around canned asparagus spears. chill and slice into rounds before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Yellow And Red Bell Peppers Filled With Tuna Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 yellow bell peppers -- cut lengthwise into thirds 10 red bell peppers -- cut lengthwise into thirds 1 cup plus 2 tablespoons olive oil 5 tablespoons fresh lemon juice 5 garlic cloves -- pressed salt and freshly ground pepper 3 cans albacore tuna packed in water -- drained 1/2 cup chopped fresh parsley 5 tablespoons drained capers fresh parsley sprigs imported black olives (such as kalamata or nicoise) Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Logs Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces tuna can -- packed in water 3 eggs, hard-cooked -- chopped 3 tablespoons mayonnaise -- more if needed 1/2 teaspoon mustard 1 celery stalk -- chopped (may -- use 2) 1/2 onion, chopped -- if desired lettuce leaves cut into 3" -- wide strips decorative toothpicks Mix all ingredients together as in tuna salad. Place one or two tablespoons of mixture on a cut lettuce leaf and roll into a log. Pierce with a decorative toothpick. Chicken, ham, shrimp, etc., can be used in place of tuna. Makes 2 dozen or more. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Appetizers Recipe By : Serving Size : 48 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna or salmon 8 ounces cream cheese -- softened 4 tablespoons salsa 1 teaspoon dried cilantro 1/4 teaspoon ground cumin 8 flour tortillas Drain tuna, in a small bowl combine tuna,cream cheese,salsa,parsley and cilantro. Spread about two tablespoons of tuna mixture over each tortilla. Roll each tortillas up tightly and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice into bite size pieces and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Toasted ID Bits, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- melted 1 teaspoon worcestershire sauce 1/2 teaspoon celery salt 1/4 teaspoon tabasco sauce 1/8 teaspoon garlic powder 2 cups bite-size oat cereal rings 1 cup pretzel sticks 1 cup shelled peanuts 2 cups bite-size shredded wheat Mix first five ingredients. Pour this mixture over other ingredients in large bowl. Stir gently to coat all pieces. Bake in large shallow baking pan at 300 degrees for 1 hour. Stir every 10 minutes. Makes about 6 cups. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet-Sour Meatballs, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds bulk sausage -- rolled into 1 1/2" -- balls 40 ounces canned pineapple chunks -- drained, reserving -- 1 cup liquid 1 cup ReaLemon reconstituted lemon juice 1/3 cup firmly packed light brown sugar 2 tablespoons soy sauce 1 teaspoon ground ginger 2 tablespoons cornstarch 2 medium green peppers -- cut in pieces In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet and Sour Party Meat Balls Recipe By : Mike Price, Sr. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round 1 pound ground pork 2 cups soft bread crumbs 2 tablespoons finely chopped onion 2 eggs -- beaten 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon cornstarch 1 cup vinegar 3/4 cup sugar 3 drops hot sauce 1 tablespoon worcestershire sauce 1 green pepper -- diced 20 ounces pineapple chunks in syrup -- drained 8 ounces tomato sauce Combine first 7 ingredients. Mixing well. Shape into 1" balls. Brown in butter over medium heat, drain. Place meatballs in a 13x9x2 inch baking dish. Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low heat, stirring constantly until clear and thickened. Stir in remaining ingredients. Pour over meatballs. Bake at 300 degree for 40 minutes. Yield about 6 dozen meatballs. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Swedish Meat Ball Appetizers, Pk Recipe By : Possum Kingdom Lake Cookbook Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cooking oil 1 pound ground beef 1 egg 1 cup soft bread crumbs 1 teaspoon brown sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ginger 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 2/3 cup milk 1 cup sour cream 1/2 teaspoon salt Heat cooking oil in fry pan. Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1" in diameter). Brown in cooking oil on all sides until fully cooked. Remove from pan, and drain on paper towels. Pour off excess grease and cool pan slightly. Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend. Add browned meat balls to sour cream, tossing to coat with sour cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50 appetizer size meat balls. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sugar Walnuts Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1/2 cup water 1/4 cup honey 1 dash salt 3 cups walnuts Combine sugar, water, honey and salt in saucepan. Boil to soft ball stage. Remove from fire. Add walnuts, stir until creamy, then spread on wax paper. Store in tight jar or box. You may add flavoring if you want. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Ripe Olives Recipe By : The Army Time Magazine/Nov. 13, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces jumbo ripe olives -- canned, pitted 1/4 cup Italian dressing 1 bunch green onions Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides. Cut green onions into one-inch pieces. Slash one end of each piece to make a fringe. Soak onions in ice water while olives are marinating., Drain onions and olives. Stuff each olive with an onion, fringed end sticking out. Yield: Serves 10 to 12 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Mushrooms Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 mushrooms; medium 2 tablespoons margarine 1/4 cup onion; chopped, 1 medium 2 tablespoons white wine; dry 1/4 cup bread crumbs; dry 1/4 cup cooked smoked ham; fine chop 2 tablespoons parsley; snipped 1 tablespoon lime juice 1 clove garlic; finely chopped 1 teaspoon oregano leaves; dried 1 dash pepper 1/2 cup monterey jack cheese,shredded Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Holiday Cheese Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red waxed-covered gouda or edam cheese -- 7 ounces each 1/2 cup sour cream 1/4 cup crumbled blue cheese 3 tablespoons prepared mustard paprika Cut thin slice off top of each cheese. Using grapefruit knife or metal spoon, scoop out center of cheese, leaving red wax-covered shell about 1/4 inch in diameter. Shred cheese; combine with sour cream, blue cheese and mustard; beat until well blended. Spoon into cheese shell; sprinkle with paprika. Serve with assorted crackers. Makes 2 cheese balls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach Balls Recipe By : Neil, Beech Island, S.C. Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen chopped spinach -- thawed and drained 1 medium onion -- chopped 6 eggs -- beaten 1 teaspoon accent. seasoning mix 3/4 cup melted butter 2 cups Pepperidge Farm Herb Stuffing mix 1/2 cup parmesan cheese 1 teaspoon pepper 1/2 teaspoon thyme 2 teaspoons garlic salt Mix all ingredients and shape into small balls. Place on a cookie sheet and bake at 350 degrees for approximately 25 minutes. Yield 60 balls or 100 if using a teaspoon for each ball. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Chafing Dish Franks And Apples Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package holly farms chicken franks 1 tablespoon vegetable oil 2/3 cup apple jelly 1 cup hot chili sauce 2 tablespoons cider vinegar 2 tablespoons worcestershire sauce 2 green-skinned apples -- unpeeled and cut in -- 1" chunks toothpicks Cut each frankfurter into 4 pieces. Heat the oil in a skillet and saute the frankfurters for about 4 minutes, turning to cook each side evenly. In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar and worcestershire sauce. Heat gently, stirring often, until hot and the jelly is melted and smooth. At serving time, add the cooked frankfurters and the apple pieces to the sauce. Heat about 5 minutes until the apples and frankfurters are thoroughly warmed. Serve hot with toothpicks for spearing the frankfurters and apples. Yield: 8 - 10 hors d'oeuvre servings. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - NOTES : This recipe can be made early in the day, but the apples should be added at the last minute. Pears can be substituted for the apples. Nutr. Assoc. : 0 * Exported from MasterCook * Southwestern Chicken Filo Triangles Recipe By : Sylvia Johnson from Celebration in Santa Fe Serving Size : 70 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole skinless boneless chicken breast -- cooked, shredded -- and chopped 1/2 cup monterey jack cheese -- grated 1 red bell pepper -- seeded -- finely chopped 4 roma tomato -- peeled, seeded and -- chopped 4 ounces chopped green chilies, canned 1 tablespoon fresh cilantro -- finely minced 16 ounces phyllo dough -- thawed -- in refrigerator 1 cup butter -- or as needed, melted -------relish----- 2 tablespoons olive oil 4 ear corn -- kernels scraped off 6 roma tomatoes -- finely chopped 1 large onion -- finely chopped 1 tablespoon fresh cilantro -- minced salt -- to taste black pepper -- to taste Cut dough crosswise into 5 equal sections. If you want to serve it as an entree, then cut the filo dough into 4 sections so that the triangles will be larger. Make 4 or 5 of them per serving. In a medium bowl place the chicken, cheese, red bell peppers, Roma tomatoes, green chile peppers, and cilantro. Mix the ingredients together well. Preheat the oven to 400:. For each section of the filo dough (cover the other sections with a slightly damp cloth and keep them in the refrigerator), separate the pieces and lay them out flat on a large surface (work quickly). Brush all the pieces with the melted butter. Turn them over and brush the other side. Place a teaspoon of the chicken mixture at one end of each piece of dough. Fold the bottom left corner over the filling so that the bottom edge lines up with the side edge. Continue to fold the dough up in this manner (as you would fold a flag,) so that a multi-folded triangle is formed. Keep the completed triangles under a damp cloth. On an oiled baking sheet, place the filo triangles and bake them for 20 minutes, or until they are a golden brown. Serve the triangles with the Corn Relish and Guacamole on the side. RELISH: In a medium large saute pan place the olive oil and heat in on medium until it is hot. Add the remainder of the ingredients and saute them for 10 minutes, or until the corn is done. Makes approximately 4 cups. - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve with Corn Relish and Guacamole Nutr. Assoc. : 0 * Exported from MasterCook * Snack Sandwiches Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lemon-Dill spread -- see recipe 24 slices rye bread 24 slices cucumber -- thinly sliced Spread 1 tablespoon Lemon-Dill spread on each slice of rye bread. Top with cucumber. Makes 24 party sandwiches. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Smoked Tomatoes Recipe By : The Army Times Magazine/ Nov. 13, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 ounces smoked oysters -- canned 1 pint cherry tomato, whole parsley -- or salad greens Spear a smoked oyster with a toothpick; add a cherry tomato. Repeat until all tomatoes and oysters have been used. Serve on a bed of parsley or salad greens such as romaine. Yield: Serves 10. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Smoked Salmon Rolls Recipe By : The Army Times Magazine/Nov. 13, 1978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- softened 3 tablespoons sour cream -- or yogurt 1/2 pound smoked salmon -- thinly sliced 2 ounces red caviar Blend softened cream cheese with sour cream. Gently fold in caviar and spread salmon slices with the mixture. Roll up and cut into 1 1/2 inch lengths. Served chilled. Yield; Serves 10 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp And Scallops A La Leo Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces butter 1 clove garlic -- finely chopped 1/2 cup chopped scallions 1 pound raw medium-size shrimp -- peeled & deveined 1 pound raw bay scallops 1 pound white mushrooms -- washed with lemon -- and water 1 lemon -- juice of 4 ounces dry vermouth 1/2 teaspoon dill weed 1/8 teaspoon cayenne pepper 1 1/2 ounces brandy Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shirlie's Cheese Ball Recipe By : Shirlie Tremble Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cheese spread 1 pound cheddar cheese 8 ounces cream cheese 4 cloves garlic -- minced 1/2 cup chopped pecans -- or walnuts minced nuts paprika Mix cheeses together, mix in garlic and nuts. Chill several hours. Roll into ball and roll in minced nuts, sprinkle with Paprika. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sausage Balls Recipe By : Neil, Beech Island, SC Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bisquick. baking mix 1 pound hot sausage 1 pound sharp cheddar cheese Grade cheese, set aside. Break up sausage and set aside for 30 minutes with cheese. Mix with Bisquick very good. Make little balls on cookie sheet. Bake for 20 to 25 minutes or until done at 350 degrees. Makes about 250 balls using 1/2 teaspoon full per ball. Or bake 15 minutes and freeze and then 10 minutes just before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sardine Appetizer Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup mashed sardines 1 tablespoon minced pimento 3 tablespoons chopped olives 1 1/2 tablespoons mayonnaise 1/2 tablespoon lemon juice 1 squares toasted bread 1 slice stuffed olives Add lemon juice to the mayonnaise and mix with the mashed sardines, pimento and chopped olives. Spread on the toasted bread and garnish each square with a slice of stuffed olive. Barbara Price From the New England Cookbook Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rumaki Recipe By : old magazine clipping Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces waterchestnuts, canned -- drained soy sauce 1 pound bacon brown sugar Place waterchestnuts in a tightly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (save in refrigerator and use in another recipe, if desired.) Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick. Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve hot. May be reheated in a 350 degree oven for about 5 minutes. Yield: Makes abut 60, enough for 20 to 30 people, eating 2 or 3 each. - - - - - - - - - - - - - - - - - - - NOTES : Traditional Rumaki is chicken livers and waterchestnuts, wrapped in bacon. Unfortunately, lots of people don't like chicken livers. so here's a recipe the eliminates them. Nutr. Assoc. : 0 * Exported from MasterCook * Rice Krispies Balls, Pk Recipe By : Ann Maxwell, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oleo 1 cup sugar 2 eggs 1 pound cut dates 1 cup chopped nuts 1 teaspoon vanilla 3 cups rice krispies flake coconut Stir oleo, sugar, eggs and dates together in iron skillet over low heat, cook 20 minutes, stir constantly, take off fire. Stir in vanilla, chopped nuts and rice Krispies. Shape into balls and roll in coconut. Busted by Barb at Possum Kingdom Lake Texas - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rhode Island Clam Cakes Recipe By : Tim Quinn Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 8 teaspoons baking powder 3 teaspoons salt 1 teaspoon pepper 4 eggs 2 cups milk 1 pint clams, canned with liquid 2 cups lard, or more -- for deep frying Mix all of above (except lard). Deep fry at 375 by dropping from oiled spoon. Salt and pepper after cooking. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheese Ball Recipe By : Hazel Strom, 1978, Beech Island, SC Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1 cup sharp cheddar cheese 1 tablespoon chopped onions 1 tablespoon chopped pimentos 1 teaspoon worcestershire sauce 1/4 teaspoon garlic powder 1/4 teaspoon salt nuts -- finely chopped Mix all ingredients except nuts with a mixer. Shape into a ball and roll in chopped nuts. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Buffalo-Style Crab Claws Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- melted 1 1/2 teaspoons hot pepper sauce 1 teaspoon barbecue sauce 1 teaspoon lemon juice 1/4 teaspoon chili powder 1/4 teaspoon lemon-pepper 1/4 teaspoon celery salt 16 Alaska snow crab or blue -- crab cocktail claws blue cheese dipping sauce 3 tablespoons mayo 2 tablespoons nonfat plain yogurt 1 tablespoon blue cheese -- crumbled 1 teaspoon parsley -- chopped 1 small clove garlic -- minced 3/4 teaspoon lemon juice Whisk together all ingredients in a small bowl except claws and dipping sauce. Arrange claws on a broiling pan and brush both sides of each claw with butter mixture. Broil 5-6" from heat for 3-4 minutes, or just until crab is hot. Remove from oven and brush with remaining butter mixture. Serve on a platter with the Dipping Sauce. Whisk all sauce ingredients together. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Black and Blue Olives Recipe By : The Army Times Magazine/Nov. 13, 19978 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces jumbo ripe olives -- canned, pitted 3 ounces blue cheese 3 ounces cream cheese -- softened 2 teaspoons minced parsley 2 tablespoons dry sherry Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a pastry bag or the tip of a small knife, fill the olives with the cheese mixture. Chill. Serves 10 to 12 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bacon-Cheese Rollups Recipe By : Serving Size : 50 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cream cheese with chives 1 tablespoon milk 25 slices mixed grain sandwich bread 25 slices bacon -- cut in halves Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. Bake at 350: for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50. Yield: "50 Rollups" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bacon Rollups Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf thin sandwich bread 3 5 oz jars old English cheese spread 1 pound bacon Remove crust from bread and flatten bread slices with a rolling pin. Spread bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick. Bake on rack, turning once for about 15 minutes at 400:. Serve hot! - - - - - - - - - - - - - - - - - - - NOTES : Carole Rock Comments: This appetizer is a great one to make ahead and freeze until ready to bake and serve Nutr. Assoc. : 0 * Exported from MasterCook * Ginger-Date Wontons Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Appetizer Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 won-ton wrappers oil -- for frying FILLING 1/3 cup chopped walnuts 6 medjool dates -- pitted, coarsely chopped 3 tablespoons crystallized ginger -- chopped 1 tablespoon grated lemon rind 2 teaspoons butter -- softened Combine filling ingredients and mix well. To make each wonton, place 1 tsp filling in center of each wrapper; keep remaining wrappers covered. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull the corners of the folded side together, moisten one corner, press to seal. Keep finished wontons covered. Heat oil to 360 at med-high heat. Deep fry until golden, turning occasionally, 2-3 min. Drain. Serve hot or cold. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Barbecued Garlic Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Appetizers Garlic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 heads Garlic 4 tablespoons Butter Springs of Fresh Rosemary -- (Fresh oregano also may be used) Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 tablespoons per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 teaspoons of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pineapple Chicken Satay Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Chicken Main course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds boneless skinless chicken breasts -- trimmed and cut into 1/2 fresh pineapple (about 50 pieces) -- peeled and cut into 1 cup unsweetened coconut milk 2 tablespoons sesame oil 1/4 cup soy sauce 1 tablespoon fresh ginger -- minced 1 tablespoon brown sugar 1 bunch scallions -- cut into thin sticks DIPPING SAUCE 2/3 cup creamy peanut butter 1/4 cup unsweetened coconut milk 1/2 cup pineapple juice 1/4 cup soy sauce 1 tablespoon brown sugar 1 tablespoon fresh ginger -- chopped 2 cloves garlic -- chopped 3 tablespoons scallions -- minced 1/8 teaspoon hot pepper sauce In medium bowl, whisk together all ingredients except chicken, pineapple and scallions. Stir in chicken pieces and marinate in refrigerator for at least 1 hour and up to 12 hours. Prepare grill to heat coals or preheat oven to 375 degrees F. Soak 4-inch wooden skewers in water for at least 10 minutes. Stir pineapple into marinade. Thread skewers with alternating chicken and pineapple chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer. Grill for 5 minutes, turning once; or arrange on baking sheet and bake for 8 minutes, or until just cooked through. To serve, arrange skewers on platter and garnish with scallion. Pass with dipping sauce. To make Dipping Sauce: In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay. DIPPING SAUCE: In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay. Source: "The National Broiler Council and the U.S. Poultry & Egg Association" S(Internet Address): "http://www.eatchicken.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Asian Beef Kabobs Recipe By : Serving Size : 0 Preparation Time : 0:10 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 main course 1 pound beef top sirloin steak 6 green onions -- cut into 1 1/2-inch 1/4 cup packed brown sugar 3 tablespoons dry sherry 3 tablespoons soy sauce 2 teaspoons dark sesame oil 2 cloves garlic -- crushed 1/2 teaspoon ground ginger 16 bamboo skewers Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips. Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger. Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade. Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes. Remove beef from marinade and discard marinade. Alternately thread beef (weaving back and forth) and green onion onto skewers. Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once. Brush kabobs with reserved marinade during last 2 minutes. Description: "Kabobs with an Oriental flair." Source: "The Texas Beef Council" S(Internet Address): "http://www.txbeef.org" Yield: "16 " T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bruschetta with Portobellos Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces portabella mushrooms 1/4 cup olive oil 1 teaspoon garlic -- minced 1 loaf Italian bread -- cut diagonally in 12 1 cup coarsely chopped plum tomatoes 2 tablespoons capers 1/2 teaspoon Italian seasonings 6 ounces goat cheese -- cut in 12 slices Preheat outdoor grill, or broiler until hot. Trim portabella stems, if attached, slice mushrooms. In a small bowl, combine olive oil and garlic, brush on both sides of mushroom slices and the bread. In a small bowl, stir together tomatoes, capers and Italian seasoning. To assemble: Place one slice goat cheese on each slice of toasted bread. Top with grilled portobellos and tomato-caper mixture, dividing evenly. Arrange mushrooms and bread in a single layer on a vegetable grilling rack or a rack in a broiler pan; grill or broil until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mushrooms Filled with Feta Cheese and Pine Nuts Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small fresh white mushrooms 3 tablespoons olive oil -- divided 1/3 cup chopped onion 2 teaspoons finely chopped garlic 1/3 cup pine nuts -- toasted 1/2 teaspoon oregano leaves -- crushed 1/8 teaspoon ground black pepper 4 ounces crumbled Feta (plain or flavored) or goat cheese -- about 3/4 cup Heat oven to 400:F. Remove mushroom stems. Chop stems (makes about 1 cup); reserve. In a medium bowl, place caps; toss with 1 tablespoon of the oil. On a shallow baking pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. In a small skillet, over medium heat, heat remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom stems; cook and stir until stems are tender and liquid evaporates, about 5 minutes. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir in Feta until mixture is well blended. Turn mushrooms over; stuff with cheese mixture. Bake until heated through, about 15 minutes; serve hot. Source: "The Mushroom Council" Yield: "40 appetizers" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach, Mushroom, and Mozzarella Wrap Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 8 ounces fresh white mushrooms -- sliced (2-1/2 cups) 1 teaspoon minced garlic 2 (10-inch) flour tortillas OR 2 mountain bread* 1/2 pound fresh spinach -- trimmed, steamed OR 1/2 pound arugula -- trimmed, steamed 1 plum tomato -- diced 1/2 cup shredded part-skim mozzarella cheese (2 ou Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes. On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature with a mixed green salad, if desired. Source: "The Mushroom Council" - - - - - - - - - - - - - - - - - - - NOTES : *Mountain bread is available in the deli or health food section of your market Nutr. Assoc. : 0 * Exported from MasterCook * Popcorn Salts Recipe By : Serving Size : 32 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ONION DILL SALT 1/4 cup coarse salt 2 teaspoons dried onion flakes 2 teaspoons dried dillweed 1/4 teaspoon garlic powder HERBED SALT 1/4 cup coarse salt 1 teaspoon dried basil leaves 1/2 teaspoon dried tarragon 1/2 teaspoon dried chives 1/4 teaspoon oregano leaves SESAME SALT 2 tablespoons coarse salt 1/4 teaspoon ground turmeric 2 tablespoons toasted sesame seeds Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds. Store in shaker. Source: "National Presto Industries" S(Internet address): "http://www.presto-net.com/index.html" Yield: "1/4 cup" - - - - - - - - - - - - - - - - - - - NOTES : The good news about popcorn is it's good for you and non-fattening. Popcorn contains protein and vitamin B1. Plain popcorn, hot air popped, has only 25 calories a cup. But if you like your popcorn with a topping, don't despair. Here are three fast, easy, and low calorie spice-and-salt seasonings that will put punch, and not pounds, into popcorn Nutr. Assoc. : 0 * Exported from MasterCook * Vietnamese Spring Rolls Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 rice paper wrappers - 6" 2 California Fresh Eggs OR 1 3 1/2 ounces egg product -- liquid or frozen 1 teaspoon soy sauce 1/4 teaspoon jalapeqo pepper -- minced 1 tablespoon green onions -- chopped 1 teaspoon cilantro -- minced 1 pinch bean sprouts 2 red pepper strips -- pre-blanched 4 pea pods -- pre-blanched 2 sprigs mint leaves 2 lettuce leaves DIPPING SAUCE 1/4 cup soy sauce 2 tablespoons lime juice 1 garlic clove -- crushed 2 teaspoons crushed red peppers 1 green onion -- chopped Immerse rice paper sheets in warm water for 30 seconds to soften. Drain. To order, scramble eggs with soy sauce, jalapeqos and green onions. Divide egg mixture between the two wrappers. Add cilantro and sprouts. Roll tortilla style and tuck in pepper strips and pea pods for garnish. Present each spring roll with a spring of mint on a lettuce leaf. Serve with dipping sauce. Cuisine: "Vietnamese" Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " - - - - - - - - - - - - - - - - - - - Serving Ideas: Rich with contrast, these spring rolls combine east-west flavors and complimentary textures. Soft rice paper wrappers are filled with scrambled eggs seasoned with soy sauce and accented with red peppers and snow peas. To eat, the roll is wrapped in lettuce with the mint garnish and dipped in a zingy red pepper sauce. Nutr. Assoc. : 0 * Exported from MasterCook * Pot Stickers Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Appetizer Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole-wheat flour pastry 1 cup unbleached white flour 1/2 cup plus 1 tablespoon warm water 1/3 cup Cooking Sherry 1/2 cup Onion -- minced 1/2 cup Cabbage -- green, thin sliced 2 Garlic Cloves -- minced 1 tablespoon Ginger Root -- grated fresh 1/2 cup Celery -- minced 3 tablespoons Green Onion -- minced 3 tablespoons Cilantro -- minced 5 large Mushrooms -- coarsely chopped 2 tablespoons Low Sodium Soy Sauce 1 1/2 tablespoons Salt or herbal salt substitute In large bowl, combine flours and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes. Heat sherry in a wok over medium heat. Stir-fry onion and cabbage until limp. Add remaining pot sticker ingredients. Cook, stirring, for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture. Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4" circle. Fill each circle with about 1 tablespoon filling. Fold circle into half-moon shape; pinch edges to seal. Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable coating spray. Set over medium heat. When hot, add pot stickers seam side up, flattening slightly on the bottom. When bottom of pot stickers are golden brown, add 1/2 cup water per pan. Cover and steam for 20 minutes. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Potstickers Recipe By : Connie Halliday Serving Size : 40 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 pound ground pork 1 cup chinese cabbage -- minced 2 green onions -- minced 1 egg 1 tablespoon light soy sauce 1/2 teaspoon salt 1/2 teaspoon orange peel -- grated 1/2 teaspoon hot chili oil cornstarch 40 won-ton wrappers -- cut into circles 1/2 cup peanut oil 1 cup water Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling. Place two heavy 12" skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediately. - - - - - - - - - - - - - - - - - - - Serving Ideas: Mix hot chili oil, rice vinegar and soy sauce to taste for dipping. Nutr. Assoc. : 0 * Exported from MasterCook * Rosemary Chicken Wings Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons finely chopped shallots 2 teaspoons dried rosemary 1/2 cup lemonade 1 teaspoon black pepper 1 teaspoon salt 12 chicken wings Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20 to 24 pieces. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Portabella Aram Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large tortilla wrap (any flavor) 3/4 cup Gorgonzola (enough to cover entire tortilla) 12 washed and dried spinach leaves 6 thin slices sauteed egg plant 1 large portabella mushroom -- sliced thinly and sauteed 1/4 red pepper -- cut into strips and sauteed 1 tablespoon olive oil Put the gorgonzola on the wrap and warm it until the cheese can be easily spread over the entire wrap. Place the spinach leaves flat on the cheese, covering the whole wrap. Do the same with the eggplant slices. Add the portabella and red peppers and then roll very tightly. For sharing, slice into rounds. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Elegant Vegetarian Pate Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small onion -- quartered 1 small clove garlic 1/2 pound fresh mushrooms -- halved 2 tablespoons butter 1/4 tablespoon salt 1/4 teaspoon tarragon -- crushed 1 dash white pepper 1 (10 ounce) p whole toasted almonds 1 tablespoon dry sherry 1 tablespoon heavy cream In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. Melt butter in medium skillet; add onion, garlic, mushrooms, salt tarragon and pepper. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tablespoons. Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth. Add reserved 2 tablespoons chopped almonds; process with on-off bursts. Cover and chill... Mound pate on serving plate. Garnish with remaining 2/3 cup almonds. Makes about 1-1/2 cups. BLENDER INSTRUCTIONS: Follow instructions above, using electric blender to chop and grind almonds. Add sherry to ground almonds; blend until smooth. Transfer to bowl. Chop onion, garlic and mushrooms; cook as directed. Add mushroom mixture and cream to blender; puree. Blend thoroughly into almond mixture. Stir in reserved, chopped almonds. Finish as recipe directs. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chilled Avocado Soup Recipe By : "The Great Hot Sauce Book" by Jennifer Trainer Thompson Serving Size : 8 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups buttermilk 2 cups avocado pulp -- about 2 ripe avocado 1 cucumber -- peeled and chopped 2 tablespoons white onion -- diced 1 lime -- zest and juice 1 teaspoon salt 1 teaspoon white pepper 2 cups milk 1 cup water 2 tablespoons jalapeno sauce* sour cream -- for garnish Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper. With blender running, add milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream and a little lime zest. Source: "THe Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : * Or another smooth green hot sauce with a tangy finis Nutr. Assoc. : 0 * Exported from MasterCook * Baked Whole Garlic with French Bread Recipe By : Serving Size : 4 Preparation Time : 2:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bulbs garlic -- left whole 2 tablespoons olive oil OR 2 tablespoons clarified butter 1/8 teaspoon salt 1/8 teaspoon black pepper 1 French bread loaf -- sliced and heated 6 ounces cream cheese or soft cheese (optional) OR 1/2 cup butter -- softened Heat the oven to 350:F. Trim the tops of the garlic heads, leaving them whole but removing about 1/4 inch. Remove excess dry skins. Rub the heads with a little of the butter or oil and put in a very small baking dish or crock the size of the four heads. Drizzle with the rest of the oil or butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275:F and bake for 20 minutes. Remove cover and bake for about 1 hour and 15 minutes. Slice and heat the French bread (optional) in the last 10 minutes of the baking garlic. To serve: Spread French bread with soft creamy cheese (optional) or butter and squeeze clove by clove onto the bread and spread it. Description: "Barely sweet and mild roasted garlic spread on French bread slices." Cuisine: "American" Source: "Earth Kitchen Cookbook by Dee Bell" Ratings : Cholesterol Rating 3 Complete Meal 2 Complexity 1 Cost 1 Fanciness 4 Fat Content 5 Looks 3 Serving Temperature 7 - - - - - - - - - - - - - - - - - - - NOTES : Nutr. Assoc. : 0 * Exported from MasterCook * Ants on a Log Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 stalks celery 1/2 cup peanut butter 1/4 cup raisins 1 Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins. - - - - - - - - - - - - - - - - - - - Per serving: 906 Calories (kcal); 66g Total Fat; (60% calories from fat); 35g Protein; 61g Carbohydrate; 0mg Cholesterol; 781mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Fruit Salsa Dip Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tomato 1 orange -- peeled and segmented 2 kiwis -- peeled and sliced 1 red onion -- coarsely chopped 1 avocado -- peeled and pitted 1 bunch cilantro 2 jalapeno chile peppers garlic salt to taste In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro, and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt. Serve with tortilla chips or crackers. - - - - - - - - - - - - - - - - - - - Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Mushroom Torta Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups sliced wild mushrooms (Oyster, Shiitake) 1 teaspoon minced garlic 2 tablespoons butter Salt & pepper 1 (11-ounce) p refrigerated French bread 1/4 cup pesto sauce 3 ounces white Cheddar cheese -- crumbled Saute mushrooms and garlic with butter in large skillet until tender; season with salt and pepper. Shape dough into a round; press onto bottom and side of buttered 10-inch quiche dish and spread with pesto. Sprinkle with half the cheese, top with mushrooms and add remaining cheese. Bake at 350 degrees F until browned, 35-40 minutes. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hazelnut, Brie, and Apple Appetizer Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Dundee Hazelnuts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup roasted and chopped Oregon hazelnuts 4 ounces cream cheese -- room temperature 8 ounces Brie cheese (rind trimmed) -- room temperature 1 tart apple -- grated Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spinach in Phyllo Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Spinach -- fresh 2 c Onion -- minced 2 tb Olive oil 5 Garlic cloves -- crushed 1 pn Nutmeg 1 pn Fennel 1 pn Salt -- pepper 1 pk Phyllo -- whole wheat 1/4 c Corn oil or soy margarine melted Preheat oven to 375. Boil 2 quarts of salted water. Place spinach in the boiling water for 2 to 3 seconds and remove. Place in colander, rinse under cold water and squeeze out excess water. Saute onions in olive oil until soft, about 6 to 8 minutes. Add garlic and cook for 2 to 3 minutes. Set aside. When onions and garlic have cooled, mix them with spinach and add seasonings. Set aside. Place a phyllo sheet on a dry work surface. Using a pastry brush, lightly coat it with corn oil. Place a second sheet over the first and brush with oil Fold the phyllo into thirds vertically, making a strip about 4" wide. Place 2/3 cup of spinach filling on bottom left corn of phyllo. Encase it by folding the left-hand, bottom corner over the filling, forming a triangle with two equal sides. Continue folding at a right angle to the end of the strip. Repeat with remaining phyllo sheets until all filling is used. Bake for 12 to 15 minutes until golden brown. Serve immediately or store up to one week in refrigerator or freeze. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Gado-Gado Recipe By : Nomi Shannon Serving Size : 0 Preparation Time : 0:00 Categories : Dips & Spreads Dressings & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Almond Butter 4 Tablespoons Chopped Onion 1 Tablespoon Honey 1 Lemon -- juiced 1 Tablespoon Grated Ginger Root 1 Tablespoon Tamari Soy Sauce 1 Tablespoon Sesame Oil 1/2 Teaspoon Cayenne Pepper 1/2 Cup Water Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings. Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it Copyright Notice: The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. ) 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet). Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com). Source: "http://www.living-foods.com/recipes/gadogado.html" Copyright: ") 1998 Nomi Shannon. Please read copyright notice." Yield: "2 1/2 Cups" - - - - - - - - - - - - - - - - - - - NOTES : The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is allowed and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isnt recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts. Nutr. Assoc. : 0 * Exported from MasterCook * Antipasti Recipe By : Serving Size : 4 Preparation Time : 0:10 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups mixed greens, such as mesclun, gourmet, It 1 cup artichoke heart quarters -- drained 1 cup roasted red peppers -- drained 1/2 cup julienned sun-dried tomatoes in olive oil -- drained 1/2 cup ripe olives 1/2 cup dry bread crumbs 1 teaspoon Italian seasoning 1/4 teaspoon salt 1 egg -- beaten 1 tablespoon olive oil 8 ounces smoked mozzarella cheese -- cut into 3/4 cubes 2 tablespoons balsamic vinegar -- optional 1/4 cup julienned fresh basil leaves OR 1 tablespoon dried basil -- optional Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens. Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:05" - - - - - - - - - - - - - - - - - - - NOTES : Substitute 1/4 teaspoon each dried oregano, basil, rosemary and thyme, if desired. Substitute provolone cheese, cut into 1/2 cubes, for smoked mozzarella, if desired Nutr. Assoc. : 0 * Exported from MasterCook * Spiced Peanuts Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Appetizer Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1/2 cup water 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1 pound roasted peanuts Boil sugar, water and spices until syrup threads from a spoon (300 F). Drop 1 pound of peanuts into syrup. Stir until nuts are coated. Pour out on foil; allow to cool. Store in an airtight container. Source: "Virginia Carolina Peanuts" S(Internet Address): "http://aboutpeanuts.com/" Yield: "1 1/2 pounds" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheesy Wontons With Sweet and Sour Dip Recipe By : Serving Size : 12 Preparation Time : 0:30 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces (3 to 4 cups) Jalapeno Jack cheese -- cut into 3/4 24 square wonton wrappers 3 cups (3 to 4) vegetable oil 1 (8 ounce) pa cream cheese -- softened 1/3 cup bottled sweet-sour sauce Place 1 cube of cheese in middle of wonton wrapper. Fold in half to form a triangle, sealing edges with water. Fold remaining 2 edges together and seal. Repeat with remaining cheese and wrappers. Heat oil in deep skillet to 375F. Fry wontons 6 to 8 at a time until golden brown, about 4 minutes. Drain on paper towel. For dip, combine cream cheese and sweet-sour sauce in small bowl until smooth. Serve wontons with sauce for dipping. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "0:18" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Gazpacho Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Tomatoes -- chopped 1/4 Cup Red Onion -- chopped 1 Cup Cucumber -- peeled, seeded, & chopped 1 Clove Garlic -- halved 1/2 Cup Green Pepper -- chopped 1 1/2 Cups Tomato Juice OR Vegetable Juice 1/2 Cup Bell Pepper -- minced 1/4 Cup Red Onion -- minced 1 Cup Cucumber -- peel, seed, slice 1 1/2 Cups Filtered Water 1 Teaspoon Basil or Dill 1/4 Cup Green Onions -- minced (garnish) 1 Dash Cayenne OR Paprika Put first 5 ingredients into a food processor and puree. Transfer to a large bowl. Stir in remaining ingredients and chill for several hours before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Blue Cheese Stuffed Mushrooms Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 large fresh mushrooms 2 tablespoons butter or margarine 1/4 cup finely chopped red pepper 1/2 cup heavy cream 1/3 cup crumbled blue cheese 1 1/2 cups cooked rice 1 tablespoon minced fresh basil 1/8 teaspoon ground white pepper Fresh basil -- chopped, for garnish Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan. Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Deviled Eggs Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Cheese/eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Hard cooked eggs 1/2 teaspoon Prepared mustard 2 tablespoons Mayo OR Salad dressing 1 Dash Pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Fill with yolk mixture, heaping it up lightly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Strawberry Brie Bites Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Bays English Muffins -- split 1/2 cup strawberry preserves 1 1/2 cups strawberries -- sliced 1/2 ounce Brie cheese -- rind removed 1/2 cup sliced almonds -- toasted Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet. Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third. Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - NOTES : Brie bites may be prepared up to 30 minutes before broiling Nutr. Assoc. : 0 * Exported from MasterCook * Cheddar Pecan Spread Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 (4 ounce) pa reduced-fat cream cheese -- softened 1/4 cup butter -- softened 8 ounces sharp Cheddar cheese -- (2 cups) shredded 1/2 cup pecans -- toasted, chopped 1/2 teaspoon minced garlic -- roasted 3 tablespoons chutney -- chopped Beat cream cheese and butter until smooth. Beat in remaining ingredients. Serve with assorted vegetables and crackers. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" - - - - - - - - - - - - - - - - - - - NOTES : Ingredients can be combined in a food processor; process until nuts are finely chopped. Flavor of spread improves if made 1 to 2 days in advance. This spread can be refrigerated up to 3 weeks Nutr. Assoc. : 0