Crispy Picnic Chicken

Crispy Picnic Chicken
Recipe By :Joanie Elbourn, Gardner, Massachusetts
Serving Size : 4 Preparation Time :0:15

20 butter-flavored crackers -- crushed
2/3 cup grated parmesan cheese
2 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon pepper
1 broiler-fryer chicken -- ¥¥cut up (1 to 4)
1/3 cup butter or margarine -- melted

In a small bowl, combine the first six ingredients. Dip chicken in butter and then roll in crumb mixture, coating both sides. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F. for 50 minutes or until chicken is tender and juices run clear. Serve hot or chilled.

Cuisine: "Contemporary"
Source: "Best of Country Cooking"
Start to Finish Time: "1:15"

Valentine Oreo Mousse Cake

Valentine Oreo Mousse Cake

29 oreo chocolate sandwich cookies; divided
2 tablespoon fleischmann's margarine; melted
2 pkg royal strawberry gelatin; (3-ounce)
1 cup boiling water
1 cup cold water
2 cup strawberries; pureed
1 1/2 cup heavy cream; whipped and divided
1 strawberries and mint sprig for garnish

Halve 3 cookies; set aside. Finely roll 12 cookies; combine with margarine.

Press crumb mixture on bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan. In large bowl, dissolve gelatin in boiling water; stir in cold water and strawberry puree. Chill until slightly
thickened.

With electric mixer at high speed, beat gelatin until foamy, about 2 minutes. Fold in 2 cups whipped cream. If necessary, chill until mixture mounds; spoon into prepared crust. Chill 4 hours or until firm. To serve, remove edge of pan; garnish with remaining whipped cream. halved cookies, strawberries and mint sprig if desired.

SOURCE: Nabisco Posted to recipelu-digest by QueenBerta@aol.com on Feb 8, 1998

Shrimp Cream Cheese Spread

Shrimp Cream Cheese Spread

From All Recipes
Prep Time: 15 Minutes Ready In: 1 Hour 15 Minutes
Servings: 32

2 (8 ounce) packages cream cheese, softened
2 tablespoons fresh lemon juice
1 teaspoon hot sauce 1 (4 ounce) can small shrimp, drained
2 green onions, finely chopped
1/2 (12 ounce) jar cocktail sauce

In a medium bowl, beat together the cream cheese, lemon juice and hot sauce until well blended and fluffy. Mix in the shrimp and green onions. Form into a mound on a medium serving platter. Cover and chill in the refrigerator 1 hour, or until firm. Top with cocktail sauce before serving.

Baked macaroni & Cheese

Baked macaroni & Cheese

Ingredients

* 1/2 pound elbow macaroni
* 3 tablespoons butter
* 3 tablespoons flour
* 1 tablespoon powdered mustard
* 3 cups milk
* 1/2 cup yellow onion, finely diced
* 1 bay leaf
* 1/2 teaspoon paprika
* 1 large egg
* 12 ounces sharp cheddar, shredded
* 1 teaspoon kosher salt
* Fresh black pepper

Topping:

* 3 tablespoons butter
* 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika.

Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Donna ACS

Cream Cheese Chicken Puffs

Cream Cheese Chicken Puffs

Pastry puffs:
1 cup flour
3/4 cup milk
2 eggs
1/4 teaspoon salt
1/4 cup water

Preheat oven - 475 degrees. Put ingredients in blender. Process until smooth. (If you don't have a blender you can mix with a mixer.) Lightly spray mini muffin pans with Pam. Fill each cup 2/3 full. (Mixture will pour out of blender.) Bake at 475 degrees for 10 minutes. Puffs will be high and light brown. Remove from oven. Pastries will fall in the middle or gently push each one down. Remove from pan and cool.

Chicken filling:
8 ounce cream cheese - room temperature
2 Tablespoons Miracle Whip
1/2 teaspoon onion powder
1/4 garlic powder - if desired
1 (5 ounce) can chicken in water, drained and chopped fine.

Combine filling ingredients. Fill the indentation in top of the pastry with a teaspoon of the filling. Top with an olive slice. Chill.

Italian Pizza Salad

Italian Pizza Salad
This easy Italian salad has all the flavors of pizza.
Prep: 15 min - Chill: 2 hrs

1 1/4 cups (3 1/2 ounces) uncooked dried wagon wheel pasta
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
1/2 cup Italian salad dressing
1/2 pound (1-inch thick slice) deli LAND O LAKES® American Cheese, cubed 1/2-inch*
2 ounces sliced deli pepperoni, halved
1/2 teaspoon dried Italian seasoning
1/4 teaspoon coarsely ground pepper

Cook pasta according to package directions. Rinse with cold water. Drain.

Combine cooked pasta and all remaining ingredients in large serving bowl; toss to coat. Cover; refrigerate until chilled (2 to 3 hours).

*Substitute 8 ounces (1-inch thick slice) deli LAND O LAKES® Provolone Cheese, cubed.

Makes 6 (1-cup) servings

Nutritional Info Per 1 Serving: Calories 370, Fat 26 g, Cholesterol 45 mg, Sodium 890 mg, Carbohydrates 19 g, Dietary Fiber 1 g, Protein 15 g

This recipe created by Land O'Lakes.

Baked Shrimp

Baked Shrimp


1/2 pound large shrimp, peeled and deveined
2 tablespoons plain bread crumbs
Salt and fresh ground black pepper
1 teaspoon olive oil
1/4 cup dry white wine
2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees. Place shrimp in a small baking dish just large enough to hold them in one layer. Sprinkle with breadcrumbs and salt and pepper to taste. Toss to make sure shrimp are coated with bread crumbs.

Drizzle oil over shrimp. Pour wine into baking dish and bake for 10 minutes. Remove from oven and turn on broiler. Sprinkle top with Parmesan cheese and place under broiler for 1 minute. Watch carefully. It will brown quickly. Remove from broiler and serve with orzo and spinach. Makes 2 servings.

Read more: http://www.thenewstribune.com/2011/06/15/1706438/shrimp-and-pasta-dish-in-less.html#ixzz1RM2ytcS0

Tangy Catalina Pasta Salad

Tangy Catalina Pasta Salad
Submitted by: Holly

A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.
Servings: 8

Ingredients:

1 (16 ounce) package elbow macaroni
1 (6 ounce) can tuna
1 (6 ounce) can small shrimp, drained
1/4 cup chopped onion
1 green bell pepper, chopped
3/4 cup chopped celery
1 pinch garlic salt
4 tablespoons Catalina salad dressing
1 1/2 tablespoons sweet pickle relish
3 tablespoons mayonnaise

Directions:

1. Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.

El Reno-Style Onion-Fried Burger

El Reno-Style Onion-Fried Burger

Source : Johnnie's Grill, El Reno, Oklahoma via The dailyrecipes mailer on yahoogroups.com

1/4 pound ground beef, about 80% lean
1/3 cup paper-thin slices yellow onion

Form beef into a sphere and slap it onto a hot, lightly oiled griddle or into a hot, well-seasoned cast-iron skillet.

Place onions atop the round of beef. Use a spatula to flatten the onions into the beef as you flatten the beef
into a circular patty. Press down 3 or 4 times to create a broad patty, changing the angle of attack each time you press, and mashing the onions deep into the top of the raw meat. Once the underside is cooked to your liking, flip the hamburger so that all the ribbons of onion are now on the underside. Give it enough time for the onions to begin to caramelize, then carefully use the spatula to scoop up the burger and fried onions and place patty on a bun, onion side up.


Makes 1 onion-fried burger.

Valentine's Day Marshmallow Fudge

Valentine's Day Marshmallow Fudge

1 c Milk
2 Square Unsweetened Chocolate or 6 tablespoons of Cocoa.

2 tb margarine
2 1/2 c Sugar
1/4 ts Salt
2 tb Light Corn Syrup
1 ts Vanilla
12 Marshmallows

Heat milk, chocolate and margarine together in a heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts.

Cover and boil 3 minutes to wash down sugar crystals from pan sides.

Uncover. Cook without stirring until thermometer reaches 232 degrees.

Remove from heat and cool without stirring to lukewarm. Add vanilla and beat until fudge thickens and loses it's gloss.

Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan.

Cut into squares when firm.

Chili Dog Fries

Chili Dog Fries
Serves: 4
Source: Simple & Delicious

Who needs hot dog buns when you serve these saucy chili dogs over french fries from the freezer section? Folks of all ages will enjoy this hearty combo.

Ingredients:

4 cups frozen french-fried potatoes
1 can (15 ounces) vegetarian chili with beans
5 hot dogs halved lengthwise and sliced
1/2 cup chopped onion
1 cup Shredded cheddar cheese (4 ounces)

Instructions:

Prepare fries according to package directions. Meanwhile, in a microwave-safe dish, combine the chili, hot dogs and onion. Cover and microwave on high for 5-6 minutes or until heated through, stirring once. Serve over fries; sprinkle with cheese.

Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Smoked Oyster Spread

Smoked Oyster Spread
SERVES 4

Ingredients

1 (3 3/4 ounce) can smoked oysters
1 (3 ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1 pinch lemon pepper (optional)
1-2 dash hot sauce, to taste

Directions

Roughly chop oysters and in a medium bowl mix with cream cheese, Worcestershire sauce,hot sauce and lemon pepper.

Chill at least one hour.

Serve with sliced baguette or crackers.

Baked Alaska Fudge Pie

Baked Alaska Fudge Pie

1 (9-inch) pie shell, pre-baked
3/4 cup fudge sundae topping
1 1/2 quarts (6 cups) softened vanilla or chocolate ice cream
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup granulated sugar

Additional fudge topping for garnish

Chill pastry shell thoroughly. Spread fudge topping on bottom of shell. Place ice cream into large bowl and beat with mixer until softened. Spread over fudge. Put in freezer while preparing meringue.

Whip egg whites in bowl until frothy. Add cream of tartar and continue beating until almost stiff. Add sugar, 1 tablespoon at a time, until stiff and glossy.

Spread meringue over ice cream, making sure to cover edges of pie shell to seal well. Brown at 450 degrees F for 3 to 4 minutes or until meringue is lightly brown. Drizzle top with additional fudge. Place in freezer until ready to serve.

NOTE: Pie can be made ahead, frozen, wrapped and held for several days. Brown just before serving.
To serve flaming, ignite 1 to 2 tablespoons brandy or rum and pour over pie. Enjoy. Marilyn.

Hamburger with Picadillo Sauce

Hamburger with Picadillo Sauce
Yield: 5 Servings

Ingredients:

1c Heinz tomato ketchup
1/2 c Finely chopped onion, divided
1/4 c Raisins
1tb Chopped green chilies
1ts Granulated sugar
1/2 ts Cinnamon
1/8 ts Cumin
1 1/2 lb Lean ground beef
1/3 c Heinz ketchup
1tb Worcestershire sauce
1/2 ts Garlic salt
1/4 ts Pepper
1/4 c Toasted sliced almonds

In small saucepan, combine the 1 c ketchup,1/4 onion, raisins, water, chiles, sugar, cinnamon, and cumin. Simmer 5 minutes;set aside. Combine beef, the 1/3 cup ketchup, remaining 1/4 cup onion, Worcestershire
sauce, garlic salt and pepper; form 5 patties. Grill or broil 4-5 minutes per side or to desired doneness. Stir almonds into sauce just before serving over beef patties.

Source:Cooking with Heinz Ketchup

Italian Sausage and Kale Gratin

Italian Sausage and Kale Gratin
Total time: 1 hour, 15 minutes; Servings: 6 to 8

3 tablespoons olive oil
1 pound fresh mild Italian sausage, casings removed and meat crumbled
1/3 cup dry white wine
2 bunches (about 1 pound) kale, stemmed and torn into large pieces
1/2 cup (1 stick) butter
1/3 cup flour
2 cups milk
8 ounces fresh goat cheese
1 cup freshly grated Parmigiano-Reggiano
1 cup fresh bread crumbs
3 tablespoons melted butter
1 tablespoon minced fresh herbs (such as a combination of parsley, oregano and basil)

Heat the oven to 350 degrees.

In a large, heavy-bottom saute pan, heat the olive oil over medium-high heat. Stir in the sausage and cook until browned on all sides and cooked through, about 5 minutes.

Add the wine and cook, scraping the flavoring from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Decrease the heat to medium.

Stir in the kale, one handful at a time. Cook the kale, stirring it in with the sausage, until it begins to wilt and turn a bright green. Continue adding kale by the handful until it is all added to the saute pan and is just wilted. Do not overcook the kale. Remove from heat and set the pan aside.

In a large saucepan, melt one-half cup (1 stick) butter over medium heat. Whisk in the flour to form a roux. Slowly add the milk, whisking constantly to get rid of any lumps. Bring the mixture to a simmer, whisking frequently. Reduce the heat to a gentle simmer and cook for 10 minutes.

Crumble the goat cheese into the sauce and whisk until the cheese is melted and the sauce is smooth, then stir in the sausage and kale. Remove from heat.

Spoon the mixture into a shallow, 2-quart gratin dish.

In a medium bowl, combine the Parmigiano-Reggiano, bread crumbs and minced fresh herbs. Pour over the 3 tablespoons melted butter and stir until the butter is evenly distributed to form the topping.

Sprinkle the topping evenly over the sausage and kale mixture.

Bake the gratin until the topping is golden brown and the filling is bubbly, about 30 minutes.

Cool slightly before serving.

Read more: http://www.thenewstribune.com/2011/03/09/1576326/they-just-need-creamy-sauce-crusty.html#ixzz1RM1Di1VQ

GOURMET HOT CHOCOLATE MIX

GOURMET HOT CHOCOLATE MIX

11 Cups powdered dry milk
1 cup powdered non-dairy creamer
2 1/2 cups confectionary sugar
1 pound container of instant chocolate drink mix

Simply mix all the ingredients together and store in an airtight container!

For a great cup of gourmet hot chocolate, measure out 3 heaping tablespoons of mix into your favorite mug, and add 6-8oz. boiling water!

This recipe makes about 250 servings, and can be cut in half, or doubled to suit your needs. Truly better than store bought!!

Mediterranean Tuna Cold Plate

Mediterranean Tuna Cold Plate

Recipe By :Kraft Food & Family, Summer 2006
Serving Size : 1
Categories : Lunch Tuna

1/4 cup drained canned tuna
1/4 cup crumbled feta cheese
6 slices cucumber
6 slices red pepper
1/4 seeded cantaloupe -- sliced
6 Triscuit Crackers
2 tablespoons Greek Vinaigrette Dressing

Arrange tuna, cheese, cucumber, peppers, cantaloupe and crackers on plate. Drizzle with dressing or use dressing as a dipping sauce.

Family, Summer 2006.

Valentine's Day Fortune Cookies

Valentine's Day Fortune Cookies
Categories: Cookies

Egg white
1/4 c Sugar
1 tb Water
2 tb Butter, melted
1/4 ts Vanilla
1/3 c Flour

Preheat oven to 350 degrees F. Grease cookie sheets. Put egg white and sugar in small bowl. Add water, butter and vanilla and mix.

Add flour and stir. Drop by teaspoonful onto cookie sheets. Swirl the batter around with a spoon back until cookies are spread very thin and are almost transparent.

Bake 3-5 minutes, until lightly browned on edges.

Remove quickly and work FAST. Place a fortune in the cookie and fold cookie in half, then in half again, to shape like a fortune cookie. Let cool. Work with 4-6 cookies at a time.

Valentine Cookie Puzzle

Valentine Cookie Puzzle

1/2 pound (2 sticks) margarine or butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups Quaker oats (quick or old fashioned, uncooked)
1 1/4 cups all-purpose flour
Assorted small candies (optional)

1. Heat oven to 350 degrees F. Lightly grease and flour two cookie sheets. Using your finger, trace the outline of a large heart on each cookie sheet.

2. In large bowl, beat margarine, sugar and vanilla extract with electric mixer until creamy. Add combined oats and flour; mix well.

3. Divide dough in half. With lightly floured hands, pat each half into the large heart shape on cookie sheet. If desired, gently press candies into dough. With knife , cut through each heart to form 8 to 10 random shapes. (Do not separate.)

4. Bake 18 to 20 minutes or until lightly browned. Carefully cut through pieces again to separate. Cool 5 minutes on cookie sheet. Remove to wire rack; cool completely.

Store tightly covered.
Makes two 10-inch hearts. Enjoy.

Applebee's Tequila Lime Chicken

Applebee's Tequila Lime Chicken

1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
1/2 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese

Set oven to broil.

To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill.
Marinate chicken overnight.

To prepare Mexi-ranch Dressing, in a small bowl mix:

1 tablespoon salsa
3 tablespoons ranch dressing

Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.

To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the
broiler until cheese is melted. Be careful, plate will be hot!

Serve with Pico de Gallo and Spanish rice on the side.

Cornbread Pecan Stuffing With Creamy Sausage Gravy

Cornbread Pecan Stuffing With Creamy Sausage Gravy
Why wait until the holidays? Stuffing makes a nice side dish anytime
Prep time: 25 min
Cook Time: 55 min
Yield: 8 Servings

No-Stick Cooking Spray
1 (7.5 oz)package Yellow Cornbread Mix
2/3 cup milk
1 tablespoon dried thyme

CORNBREAD STUFFING

1/4 cup Butter Shortening OR 1/4 stick Butter Shortening Sticks
1/2 cup chopped onion
3/4 cup chopped celery
4 slices bread, cut or torn into small pieces (about 2 1/2 cups)
1/2 cup coarsely chopped pecans
2 tablespoons chopped parsley
1/2 teaspoon ground sage
1/2 teaspoon poultry seasoning
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 3/4 cups or 1 (14.5 oz.) can chicken broth

CREAMY SAUSAGE GRAVY

1 pound savory sage sausage
1/4 cup Butter Shortening OR 1/4 stick Butter Shortening Sticks
1/4 cup All Purpose Flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 to 3 1/2 cups milk

Preparation Directions:

1.HEAT oven to 375F. Spray an 8-inch square pan with no-stick cooking spray. Prepare cornbread mix according to package directions using the 2/3 cup milk. Stir in dried thyme. Pour into prepared pan. Bake 20 minutes or until golden brown.

2.SPRAY a 2-quart baking dish with no-stick cooking spray. Melt shortening in medium skillet over medium heat. Add onions and celery. Cook for 3 to 4 minutes or until tender, stirring occasionally.

3.CRUMBLE cooled cornbread into a large bowl. Mix in cooked celery and onion, bread pieces, pecans, parsley, sage, poultry seasoning and pepper. Add egg and broth. Mix well. Place stuffing mixture in prepared dish. Bake 25 minutes or until lightly browned.

4.BROWN sausage in medium saucepan over medium heat, breaking it up with a spoon until fully cooked. Remove meat with a slotted spoon to a bowl. Add shortening to skillet. Heat until melted. Add flour. Whisk until mixture is well combined. Cook 1 minute. Add salt and pepper. Whisk in milk. Bring to a boil. Cook 2 minutes, stirring constantly. Return sausage to gravy in skillet. Heat through. Add a little more milk if gravy is too thick.

Mom's Corned Beef and Tomato Soup

Mom's Corned Beef and Tomato Soup

1 can corned beef
1 can tomatoes (empty and fill can w/water to top and add to pan)
4-5 potatoes - diced
1 medium onion - diced

I put all this together and cook in my pressure cooker for about 5 minutes after the "jiggler" starts shaking and the fire is turned down a little.

Otherwise cook over stove in pan unil potatoes are tender enough to eat. Delicious soup on a cold day.

 

Sunny-Side Apple Kuchen

Sunny-Side Apple Kuchen
Yield: 6-8 servings

1/2 cup butter
1/2 cup white sugar
2 eggs, beaten
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 cup milk
4-5 peeled, sliced apples

Topping
1/2 cup brown sugar
1/2 tsp. cinnamon
4 tbsp. melted butter

Cream butter and sugar, beat in eggs. Sift flour, baking powder, cinnamon and salt, and add alternatively with milk. Pour into 8" well greased square cake pan. Arrange apple slices like shingles over top of batter. Combine brown sugar and cinnamon, sprinkle over apples and drizzle with melted butter. Bake at 350 degrees F for 50-60 minutes.

Serve warm or cold with cream or Cheddar cheese.

Jamaican Jerk Burgers

Jamaican Jerk Burgers

Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk mixture.

Ingredients

2 teaspoons white vinegar
1 Tbsp water
1/2 Scotch bonnet or habanero chili pepper, seeds removed, minced
1/2 cup chopped green onion, including greens
2 cloves garlic, chopped
1 Tbsp fresh thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon molasses
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground beef, at least 16% fat
2 cups shredded cabbage
1/4 cup chopped red onion
Pinch of chopped thyme
3 Tbsp mayonnaise
2 Tbsp of orange juice or lime juice (if using lime juice add a tsp of sugar)
1 teaspoon of grated orange or lime zest
Salt and freshly ground black pepper to taste

Method

1 In a food processor, put the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the chili, garlic, and green onion. Mix ingredients together in a bowl.

2 Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun. Chill about 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.)

3 In a medium bowl, gently mix the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper.

4 Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan.

Serve burgers topped with coleslaw, with or without hamburger buns.

Makes 6 burgers.

GOURMET MUG O' CHOCOLATE MIX

GOURMET MUG O' CHOCOLATE MIX

11 cups powdered dry milk
1 cup confectioners sugar
11 ounces powdered non-dairy creamer
2 pounds instant chocolate drink mix
4 heaping tablespoons unsweetened cocoa
1 small box of instant chocolate pudding mix

Mix and store in an airtight container. Use 3 heaping tablespoons per 6-8 ounces of boiling water. BEWARE: For chocoholics only!!!

Shanghai Beefburger

Shanghai Beefburger
6 burgers

Marinade:

1 T sugar
1 tsp five-fragrance powder
2 cloves garlic, peeled, minced
1/4 C soy sauce
1/4 C chinese cooking wine
1/2 C hoisin sauce
1 T Chinese bean paste
1 whole star anise, crushed to powder

Patties

1 1/4 lb lean beef chuck, cubes
6 oz beef fat trimmings
4 oz dried chinese mushrooms
2 C hot water
1 T vegetable oil
1/2 C chinese cooking wine
1 egg
1/2 C panko flakes
2 small fresh hot red peppers, seeds, stem and membranes removed, minced
2 tablespoons cilantro, minced
1-1/2 teaspoons salt

Sauce

1/2 C of the reserved, strained marinade
1/2 C unsalted chicken stock
1 T molasses
2 T minced cilantro
3 scallions, minced
1 shallot, minced
1 T tomato paste
1/2 tsp sesame oil
1/2 tsp hot sauce to taste

Slaw topping

1 C green cabbage, very thinly sliced
1 small fresh hot red pepper, seeds, stem and membranes removed, cut in shreds
1/4 medium red onion, very thinly sliced, slices halved
1 T fresh ginger, peeled, minced
1/4 C cilantro, minced
1 tsp sugar
1 tsp salt
1/3 C Chinese red wine vinegar
6" rib celery
1 T mayonnaise
1/2 tsp dry hot Chinese mustard

Marinade

Make marinade by combining all marinade ingredients in a bowl.

Patties

Marinate beef chuck and beef trimmings in marinade 30 minutes, refrigerated. Drain marinade from meat, straining and reserving marinade. Grind meat, first through 1/2' disk, then through 1/4" disk. Refrigerate until needed.

Soak the mushrooms 15 minutes in the hot water. Carefully lift the mushrooms from the liquid with a slotted spoon, reserving the soaking liquid. Strain the mushroom-soaking liquid, being careful not to use the last half-teaspoonful, to avoid grit. Trim and discard the stems from the mushrooms and chop mushrooms coarsely. Place the vegetable oil in a medium saucepan, add the mushrooms, 1/2 cup of the reserved mushroom-soaking liquid, and the chinese cooking wine and simmer, stirring occasionally, 20 minutes. If any liquid remains, raise heat and quickly reduce to a syrup, stirring constantly.

Mix the ground meat with the egg, panko flakes, hot peppers, cilantro, and salt. Mix in the mushrooms. Divide into six equal portions and form into patties. Set aside for at least 15 minutes, refrigerated.

Sauce

Sauté the scallions and shallots in a tablespoon of oil slowly for about five minutes in a small saucepan, stirring. Add 1/2 cup of the strained reserved marinade, the chicken stock, molasses, cilantro, tomato paste and sesame oil. Simmer uncovered 20 minutes, stirring occasionally. Add the hot sauce to taste, stirring well. Remove from heat and set aside.

Slaw Topping

Toss together the sliced green cabbage, hot red pepper shreds, red onion, ginger, cilantro, sugar and vinegar. Cut the ends from the celery rib and remove strings, then cut in 3" long thin julienne strips and add to cabbage mixture. Mix in the mayonnaise and dry mustard. Season to taste. Refrigerate until needed.

Grill burger patties on medium-hot charcoal grill, 5 min on one side, then 3 min on other, or to taste. Toast buns on grill, 2 - 3 minutes, until lightly browned.

To assemble and serve:

Give the slaw a toss and place it in a colander to drain for about 30 seconds. Place one burger patty on each of the bun bottoms. Paint each patty with the sauce. Place slaw on each burger, spread bun top with additional sauce and place bun tops on burgers.

Poached Eggs Au Gratin

Poached Eggs Au Gratin

Ingredients:

1 12 oz. Can Hereford Corned Beef Chopped - 340g.
8 Packaged Frozen Waffles(4 Split English Muffins can be substituted) Toasted
8 Eggs Poached
1 c Swiss Cheese Grated (250 ml)
Salt and Pepper To Taste

Directions:

Arrange the HEREFORD Corned Beef evenly over toasted waffles on baking sheet. Place a poached egg on each.

Distribute about 2 tbsps. (30 mL) cheese over each waffle. Sprinkle with salt, pepper and paprika. Broil in oven until cheese is melted. Garnish plates as desired. (4 servings)

SWEETHEART CHERRY DESSERT

SWEETHEART CHERRY DESSERT

1 c. Graham cracker crumbs
1/3 c. Granulated sugar
2 tbsp. Finely chopped pecans
1/2 stick (1/4 c.) melted butter

Combine crumbs, pecans, butter and sugar. Mix well. Press on Bottom of buttered 8 or 9 inch springform pan (sides Removed). Bake for 8 minutes at 350 degrees. Cool. Attach Sides of pan to bottom; line with strips of wax paper. Set Aside.

FILLING:

1 pkg. (8 oz.) cream cheese
1 pkg. (3 oz.) cream cheese
1 1/3 c. Confectioners''s sugar
1 tsp. Vanilla
3/4 c. Coarsely chopped pecans
1 c. Whipping cream (whipped)

Allow the cream cheese to stand at room temperature to Soften, about 1 hour. Beat until creamy; add vanilla and Sugar. Stir until creamy and soft. Spread over baked crust.
Sprinkle chopped nuts over cream cheese mixture. Chill.
Spread whipped cream over nut mixture. Chill.

TOPPING:

1 can (21 oz.) cherry pie filling (divided)
1 tbsp. Plus 1 tsp. Cognac (optional)

Combine pie filling with cognac; blend thoroughly. Spoon Half of the topping mix over dessert; set aside remainder To spoon over individual servings, if desired. Chill 4 Hours or longer. Remove sides of pan at serving time.
Serves 8 to 10.

Buttermilk Pie

Buttermilk Pie

3 C Sugar
6 T Flour
6 Eggs
1 C Buttermilk
2 Sticks of butter, melted
2 t Vanilla extract
2 Unbaked pie shells

Preheat oven to 400°F. Combine all ingredients in a large bowl and mix well. Pour into 2 unbaked pie
shells. Bake for 10 minutes at 400°F. Reduce heat to 350°F and bake for 45 minutes. Makes 2 pies.

Chocolate-Dipped Heart Cookies

Chocolate-Dipped Heart Cookies
Say "I love you" on Valentine's Day or anytime with a simple Create 'n Bake cookie dipped in luscious chocolate.

Prep Time: 1 Hr

Total Time: 1 Hr
Makes: 2 dozen cookies
1 roll (16.5 ounces) Pillsbury refrigerated sugar cookies
1/4 to 1/2 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 tablespoon shortening
Colored sugar

1. Heat oven to 350 degrees F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.

2. With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets.  Repeat with remaining half of dough.

3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar.

High Altitude (3500-6500 ft): No change.

Lemon Scones

Lemon Scones
Serves: 10-12
Source: Country Woman

These delicate scones are the perfect lightly sweet treat to serve with coffee or tea at any holiday get-together. It's a simple bread since, like biscuits, it doesn't require much kneading and there's no need to let the dough rise.

Ingredients:

2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1/2 cup buttermilk
1 -1/2 teaspoons grated lemon peel

Instructions:

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add buttermilk and lemon peel, stirring just until mixed.

Turn onto a floured surface; knead gently six times. Shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Sprinkle with sugar. Bake at 350° for 20-25 minutes or until edges are lightly browned.

Yield: 10-12 scones.

Black Bean & Salmon Tostadas

Black Bean & Salmon Tostadas
4 servings, 2 tostadas each

INGREDIENTS

8 6-inch corn tortillas
Canola oil cooking spray
1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
1 avocado, diced
2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
2 cups coleslaw mix (see Tip) or shredded cabbage
2 tablespoons chopped cilantro
1 15-ounce can black beans, rinsed
3 tablespoons reduced-fat sour cream
2 tablespoons prepared salsa
2 scallions, chopped
Lime wedges (optional)

Tip: Kitchen tip: Look for convenient preshredded cabbage-and- carrot "coleslaw mix" near other prepared vegetables in the produce section of the supermarket.

DIRECTIONS
Position racks in upper and lower thirds of the oven; preheat to 375°F.

Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.

Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.

To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

Banana Blueberry Pie

Banana Blueberry Pie

Makes 2 pies
Source: Quick Cooking

"This light fruity dessert is so simple to prepare," writes Priscilla Weaver, Hagerstown, Maryland. "It makes two, so you have one pie for guests and a second to enjoy the next day."

Ingredients:

1 package Cream cheese, softened (8 ounces)
3/4 cup sugar
2 cups whipped topping
4 medium firm bananas sliced
2 pastry shells (9 inches), baked
1 can (21 ounces) blueberry pie filling
Fresh blueberries and mint and additional sliced banana, optional

Instructions:

In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and bananas. Pour into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes. Just before serving, garnish with blueberries, mint and bananas if desired.

Yield: 2 pies (6-8 servings each).

Emeril's Essences

Emeril's Essences:

Recipe By :Courtesy of Emeril Lagasse
Serving Size : 1

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Notes: Here is the recipe for Emeril Lagasse's Essence. This is a wonderful seasoning that he makes and is famous for. It sure adds some zest to any meal. Shaun likes for me to put it on everything even eggs. So here it is: Emeril's Essence Creole Seasoning (also known as Bayou Blast)

Corned Beef Hash

Corned Beef Hash

12 ounces corned beef brisket, canned -- (1 can) Hereford Cor
6 medium potatoes -- cooked
1 large onion -- chopped
1/4 teaspoon pepper
2 tablespoon butter or margarine
1/4 cup milk
1 tablespoon butter or margarine
2 onions -- thinly sliced
1 teaspoon sugar

Coarsely chopped the Hereford Corned Beef and potatoes. Combine with chopped onion and pepper. Melt 2 tablespoons butter in skillet; add the milk. When hot spread the hash evening in pan, dot the top with remaining butter and cover with sliced onions. Sprinkle with sugar.

Cover and cook over low heat for 15 to 20 minutes. Remove cover and place cooked has under a broiler for 2 or 3 minutes or until onions are browned.
(3 - 4 servings)
(I omitted sugar, used paprika in place of the last tablespoon of butter. Typed and Formatted for MC: hdeacey@home. com (2/5/2000)

NOTES : Notes: From Hereford, Canad's Favourite Corned Beef

Biscuit Breakfast Sandwiches

Biscuit Breakfast Sandwiches

This is a quick and satisfying way to get all the kids to eat their breakfast. The biscuits are easily made in the morning or can be made the night before. You can substitute the cheese in the recipe for any favorite kind of cheese. This recipe makes six sandwiches.

* 1 1/2 cups of all-purpose flour
* 1 tablespoon baking powder
* 1 tablespoon sugar
* 1 teaspoon salt
* 1/4 cup of shortening or butter or margarine
* 3/4 cup of milk
* 6 eggs
* 1 tablespoon of butter or margarine
* 6 slices process American cheese
* 6 slices fully cooked ham

What you do:

1. In a bowl, combine dry ingredients; cut in shortening, until crumbly. Stir in milk just until moistened.

2. Turn onto a lightly floured surface; knead five to six times. Roll to 1/2 inch thickness; cut with a 2 inch - 3 inch biscuit cutter.

3. Place on an ungreased baking sheet. bake at 450 degrees for 12-15 minutes or until light golden brown; cool slightly.

4. In a skillet over medium heat, fry eggs in butter until completely set. Split the biscuits; place cheese, hot eggs and ham on bottoms. replace tops and serve immediately.

Baked Sandwiches

Baked Sandwiches

1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 t Salt
1 Egg
2 tb Vegetable oil
1 1/2 c Graham flour

FILLING

1 1/2 lb Lean ground beef
1/2 c Chopped onions
1 c Tomato sauce
1/4 c Catsup
1 t Garlic salt
1/2 t Leaf oregano
1 pn Pepper

May be frozen. Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add all purpose flour and mix at medium speed for another 4 minutes. Turn the dough out onto a lightly floured board and knead a few times, form
into a ball and place in a well-greased mixing bowl. Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium heat, stirring frequently, until the onions are soft and the meat is browned. Drain. Discard fat and juice, return meat and onions to the pan. Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid. Set meat mixture aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly floured working surface. Knead lightly. Form into a roll and cut into 12 equal portions. Form each portion into a little ball, cover with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about 1/4 cup of the meat mixture in the center of the circle. Pull the dough up around the filling and press together at the top. Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temperature or until doubled in volume. Bake at 350 F for 40 to 45 minutes or until lightly browned and firm. Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93

Double Tomato & Brie Sandwiches

Double Tomato & Brie Sandwiches Great for any picnic -- plain or fancy. For easier serving sandwiches into portions before wrapping and packing.
Serves: 16
Total Time: 20 minutes

1 jar (6.5 ounces) oil-packed sun-dried tomatoes, drained (3/4 cup)  and finely chopped*
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 long loaves Italian bread (about 8 ounces each)
1 pound Brie cheese, sliced (with rind left on)
2 medium tomatoes, sliced
1 cup packed fresh basil leaves


1. In small bowl, combine dried tomatoes, olive oil, and vinegar.

2. Cut each loaf of Italian bread horizontally in half. Evenly spread dried-tomato mixture on cut sides of bread. Arrange Brie on bottom halves of both loaves; top with tomato slices and basil leaves.
Replace tops of loaves. If not serving right away, wrap each sandwich in plastic wrap and refrigerate.

Each serving: About 200 calories, 9 g protein, 17 g carbohydrate, 11 g total fat (6 g saturated), 28 mg cholesterol, 360 mg sodium.

*For this recipe, we used dried tomatoes marinated in lightly salted olive oil with herbs. If you use the unseasoned variety, you may want to sprinkle them with some salt.

Herbed Pork Paté

Herbed Pork Paté
Serving Size : 20 Preparation Time :0:25
Categories : Spread

1/2 pound boneless pork loin
1/2 pound sliced bacon
2 cups water
3/4 teaspoon dried thyme -- crushed
3/4 teaspoon dried rosemary -- crushed
1 bay leaf
1/4 teaspoon red pepper
2 tablespoons Cognac or other brandy
Melba rounds or assorted crackers

Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.

Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.

Pack mixture into a small crock. Cover and chill in the refrigerator 12 to 24 hours. Serve with melba rounds or assorted crackers.

Source: "National Pork Producers Council" http://www.nppc.org/
Yield: "1 1/4 cups"

Seasoned Rice Mix

Seasoned Rice Mix

6 cups quick cooking rice
3 tablespoons dried parsley flakes
2 tablespoons instant beef or chicken bouillon granules
2 tablespoons minced dried onion

Combine all ingredients mixing together thoroughly. Store in a air tight container.
Makes 6 cups mix.

To make seasoned rice from mix

1 cup water
1 cup seasoned rice mix
1 tablespoon butter

Bring water and butter to a boil in saucepan. Stir in rice mix. Cover and remove from heat. Let stand 5 minutes.

Calico Burgers

Calico Burgers
Source : Taste of Home via The tamaras_recipe_haven mailer on yahoogroups.com

"On summer Sundays when our children were young, we'd often invite guests for cookouts,"  recalls Maryann Bondonese of Nazareth, Pennsylvania. "These unique burgers were always a hit."

INGREDIENTS

1-1/2 pounds ground beef
1/2 cup cooked rice
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
Dash pepper

BARBECUE SAUCE:

2/3 cup water
1/4 cup ketchup
3 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon dried basil

SERVINGS 4-6

DIRECTIONS-

In a bowl, combine the first eight ingredients; mix well. Shape into four to six oval patties. Grill over hot heat until meat reaches desired doneness, about 15-20 minutes. Combine all sauce ingredients in a saucepan; simmer for 15 minutes. Serve with burgers.

Yield: 4-6 servings

Cajun Hamburgers

Cajun Hamburgers

2 pounds ground beef
1 green pepper, cored, seeded and minced
1/2 cup chopped scallions
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
red pepper flakes to taste
salt to taste
6 hamburger buns, toasted

Combine the beef, green pepper, scallions and garlic in mixing bowl.

Add the cumin, oregano, thyme, paprika and red pepper flakes and salt to taste and mix until blended. Shape the meat into 6 patties. Broil, fry on or grill the meat to desired doneness. Place hamburgers on
toasted buns and top with sliced tomatoes and sour cream or your favorite topping.

Source: Nikibone via The Our_Recipe_World mailer on yahoogroups.com

Puffy Scrambled Eggs

Puffy Scrambled Eggs


This is a tasty and quick breakfast that even the kids can make. All you need for a complete breakfast or late night snack, is your microwave and eggs! This makes 2 servings, but is easy to double. If doubling, increase microwave time to 6-8 minutes, stirring every 2 minutes.

What you need:
* 4 eggs
* 1/4 cup milk
* 1/4 teaspoon salt
* Dash of pepper


What you do:

1. Beat all ingredients in one-quart casserole. If desired stir in 1/4 cup shredded cheese, crumbled cooked bacon, chopped fully cooked ham, snipped chives or green onions or chopped canned mushrooms.

2. Cover tightly and microwave on high (100%), stirring every minute, until eggs are puffy and set but still moist, 3-4 minutes. Stir before serving.

Bacon Egg Salad Croissants

Bacon Egg Salad Croissants
Serves: 4
Source: Quick Cooking
"A great way to jazz up an old favorite" is how Julee Wallberg describes the swift sandwiches that she creates in Reno, Nevada. The creamy filling gets a taste boost from bacon and plenty of crunch from diced celery.

1/3 cup diced celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-cooked eggs chopped
1/3 cup crumbled cooked bacon
4 lettuce leaves
4 thin tomato slices
4 croissant, split

Instructions:

In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.

Yield: 4 servings.

Reva's Salad

Reva's Salad

4 green onions -- sliced thin
1 16-ounce package cabbage mix
4 ounces sliced almonds
4 tablespoons sunflower seeds (3/4 cup)
2 packages ramen chicken noodle mix

SAUCE

1 cup safflower oil
3 teaspoons soy sauce
1/2 teaspoon salt
1/2 cup Big Chief sugar
1/2 cup raspberry vinegar
2 packages seasoning from ramen noodles packages

Mix cabbage and green onions together and refrigerate.

Spread almonds and seeds in baking dish and bake for 5 minutes at 135 degrees. Turn off oven, break up noodles, put over almonds and seeds. Leave in turned-off oven for 10 minutes

Mix all sauce ingredients together and refrigerate. Put sauce on just before serving. Mix cabbage mixture and seeds just before serving.

Description: "An interesting salad that will not disappoint!"

Source: "Monitor Sugar" S(Internet address):http://www.monitorsugar.com/
Serving (excluding unknown items): 515 Calories; 40g Fat (68.2% calories from fat); 7g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 697mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 8 Fat; 1 Other Carbohydrates.

Hot German Rice Salad

Hot German Rice Salad

FOR THE DRESSING:

6 strips, bacon, diced
1/4 cup bacon drippings
1/4 cup cider vinegar
1/4 cup packed brown sugar
1/2 teaspoon salt
2 tablespoons chopped onion
1/2 teaspoon celery seed
1/2 cup California golden raisins
1/4 cup chopped green pepper
1/4 cup chopped pimiento

FOR THE SALAD:

2 1/2 cups hot cooked brown rice
1 package (10 ounces) prewashed spinach leaves
2 hard-cooked eggs, cut in wedges

TO PREPARE THE DRESSING:

Fry bacon in skillet until crisp.
Drain, reserving 1/4 cup drippings in skillet.
Crumble bacon and set aside.
Add vinegar, brown sugar, salt, onion, and celery seed to skillet all at once.
Cook, stirring, until sugar is dissolved.
Remove from heat.
Stir in raisins, green pepper and pimiento.

TO PREPARE THE SALAD:

Combine the hot dressing with hot rice and crumbled bacon.
Toss lightly.
Line serving dish or individual salad plates with spinach leaves and spoon rice mixture on top.
Garnish with egg.

Servings: 6

Source : The RecipeFriendsGlobalCooks mailer on yahoogroups.com

Old-Fashioned Brats in Beer

Old-Fashioned Brats in Beer

12 oz. can (1-1/2 cups) beer
1 tsp. caraway seed
4 fresh bratwurst
8 oz. can sauerkraut, drained
1/4 cup chopped red or green bell pepper
4 brat or hot dog buns, split

1. GRILL DIRECTIONS: Heat grill. In medium saucepan or skillet, combine beer and caraway seed. Prick bratwurst with fork several times; add to beer mixture. Bring to a boil. Reduce heat; cover and
simmer 10 to 15 minutes or until bratwurst are no longer pink.

2. Remove bratwurst from beer mixture. Add drained sauerkraut and bell pepper to beer mixture; heat until hot.

3. When ready to grill, place bratwurst on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.  Cook 4 to 6 minutes or until golden brown, turning frequently.

4. Place buns, cut side down, on grill. Cook 1 to 2 minutes or until buns are lightly toasted. Place bratwurst in buns. Using slotted spoon, spoon sauerkraut on top of bratwurst. 4 sandwiches

Note: To broil, place bratwurst and buns on broiler pan; broil 4 to 6 inches form heat using times above as a guide.

Ingredient Substitution: For a richer beer flavor, use a heartier dark ale or stout.

Kitchen Tip: For an easier fit to the buns, cut the brats in half lengthwise before grilling them.

Make-Ahead Trip: Cook the brats in beer ahead of time; cover and refrigerate them. Cook, cover and refrigerate the sauerkraut mixture.
When you're ready to eat, grill the brats and heat the sauerkraut mixture on the top of the stove.

Serving Suggestion: Enjoy the brats with purchased German potato salad or regular potato salad, and beer.

-Pillsbury Classic Cookbooks, May 1998

California Casserole

California Casserole

1 lb. ground meat
1 tbsp. oil
1 clove garlic, finely chopped or 1/8 tsp. garlic powder
Salt and pepper to taste
1 lg. onion, chopped
1 green pepper, chopped
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 (1 lb.) can Progresso Italian tomatoes
1 (1 lb.) can kidney beans
3/4 c. uncooked rice
1/4 c. stuffed green olives (optional)
3/4 c. shredded Cheddar cheese
Hot pepper sauce

In large frying pan, sauté meat in oil until it loses it's red color.

Add garlic, salt, pepper, onions, green pepper, and chili powder; cook 5 minutes or until onion is wilted.

Add Worcestershire sauce, hot pepper sauce (if desired), tomatoes, beans, and rice; turn into a buttered 2 quart casserole.

Bake at 350 degrees, covered with foil for 45 minutes.

Uncover and sprinkle with olives and cheese. Bake 15 minutes more or until cheese is melted.

Chicken Shells And Dijon

Chicken Shells And Dijon

1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 can Campbell's Cream of Asparagus Soup
1/2 cup milk
2 tbsp. Dijon-style mustard
1/8 tsp. pepper
3/4 lb. asparagus, cut into 1 1/2" pieces
2 cups cooked medium shell pasta
1/2 cup shredded Cheddar cheese

Heat oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.

Add soup, milk, mustard, pepper and asparagus. Heat to a boil. Cover and cook over low heat 5 minutes or until asparagus is tender. Add chicken and pasta.

Heat through. Top with cheese.

Serves 4

Three Cheese Garlic Scalloped Potatoes

Three Cheese Garlic Scalloped Potatoes
Servings: 6

Ingredients:

1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt.  Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with  the slices of provolone cheese. Season with more salt.

3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust.  Continue baking, uncovered, for another 30 minutes, or until potatoes are tender when tested with a fork.
(From Recipe Games ("Immigrant" )

Tuna Jalapeño Stuffed Eggs

Tuna Jalapeño Stuffed Eggs
A nice change from traditional deviled eggs.

4 hard boiled eggs
1 can (3-1/4 oz.) tuna, drained
3 TB Kraft Miracle Whip salad dressing
1 TB onion, minced
Half of one small jalapeño, seeded and minced

Slice eggs lengthwise and carefully remove yolks. Place prepared egg whites on a serving platter, cut side up.

Mash yolks and mix with remaining ingredients. Stuff egg white with mixture, mounding as needed.

Makes 4 servings.

Source : The Recipe-Riot mailer at cooking-lists. com