From: carl.berger@synapse.org (Carl Berger)
Serving Size : 6 Preparation Time :0:00

4 C Wagon Wheel Or Spiral Pasta, Cooked And Drained, (2 Cups Uncooked)
2 C Cooked Turkey Or Chicken, Strips; About 8 ounces
8 Oz Whole Kernel Corn (1 small can), Drained OR (1 cup Frozen Corn Kernels,
Thawed)
1 Lg Zucchini -- Cut into 1/2-Inch thick slices - each slice cut into
quarters
1 Lg Tomato -- Cut into 1/2-inch chunks
1 sm Red Bell Pepper -- Cut into chunks
1/2 c Cilantro Or Parsley -- Chopped
3/4 c Picante Sauce -- Pace
1/3 c Reduced Calorie Creamy -- Garlic Salad Dressing
1/4 tsp Salt -- Optional
Additional Picante Sauce
Optional -- Pace Preferred

Combine the pasta, turkey, corn, zucchini, tomato, red bell pepper, and
cilantro in a large bowl. Combine the picante sauce, dressing and salt in
a small bowl, mixing well to blend. Pour the dressing over the pasta
mixture and toss gently to coat all of the ingredients. Refrigerate. Serve
with additional picante sauce, if desired.

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Margaret, MA (4:34:37 pm) : * Exported from MasterCook *

Roast Red And Green Pepper Salad

Recipe By : A Taste of Something Special (American Airlines)
Serving Size : 8 Preparation Time :0:00
Categories : American Airlines ==Check==

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 red bell peppers
4 green bell peppers
1/2 Cup olive oil -- divided use
1 Tbsp fresh basil leaf
1 Tbsp fresh thyme
1 Tsp ground black pepper
1/2 Tsp salt

Brush peppers with 1 tsp. olive oil, then cook on preheated charbroiler on
high setting until the skin blisters. The peppers will be black. Remove them
from heat and place on baking sheet. Cover with plastic wrap to let them
sweat for 5-10 minutes. Peel skins, remove seeds and cut peppers into 1-1/4"
by 1/2" strips. Chop basil and thyme and combine with black pepper, salt and
remaining olive oil. Pour olive oil mixture over pepper strips and toss.
Cover and refrigerate until served. A delicious accompaniment to grilled
chicken and other meat dishes.

- - - - - - - - - - - - - - - - - -

NOTES :

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Margaret, MA (4:39:13 pm) : * Exported from MasterCook *

Cucumbers In Sesame Cream

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large Cucumbers -- Peeled and sliced
1 Small Onion -- Minced
1/2 Cup Sour Cream
1 Tbsp Sugar
1 Tbsp Lemon Juice
1 Tsp Salt
1 Tsp Sesame Seeds -- Toasted
Pepper

Combine all lightly. Chill 20 min. Serve.

- - - - - - - - - - - - - - - - - -

NOTES : Serves 6

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Donna,Ny (4:44:14 pm) : Name: Chicken with Hot Pepper
Serves: 8
Ingredients: 3 tablespoons soy sauce
1 tablespoon cornstarch
2 large chicken breasts
1 tablespoon cooking sherry
2 teaspoons sugar
1 teaspoon white vinegar
1 can sliced water chestnuts
1/4 cup peanut oil
1 teaspoon crushed red pepper
1/2 teaspoon ground ginger
1/2 cup cocktail peanuts
1 can bean sprouts

Instructions: Blend 1 tablespoon soy sauce and cornstarch in a bowl. Mix in
chicken; set aside. Combine remaining 2 tablespoons soy sauce, sherry,
sugar, and vinegar; set aside. Heat peanut oil in a wok or large fry-pan
over high heat. Add chicken after crushed red pepper turns black. Stir-fry
chicken for about 2 minutes. Remove and set aside, and add again after
stir-frying vegetables. Add soy mixture and stir until it becomes a thick
gravy. Stir in peanuts and serve over hot cooked rice.

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Donna,Ny (4:48:56 pm) : Name: Crock-Pot Peppers And Steak
Serves: 4
Ingredients: 1 2-pound lean round steak, 1-inch thick
2 green peppers, cut into 1/2-inch strips
1 cup beef boullion
1/4 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

Instructions: Cut steak into serving size portions. Place half the stead in
the Crock-Pot. Arrange green peppers on the steak. Place remaining steak on
top. Mix remaining ingredients and pour over meat. Cover and cook on Low
setting for 8 to 10 hours, or on High setting for 3 to 4 hours.

4 to 6 servings (about 2 quarts)

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Donna,Ny (4:51:22 pm) : Name: Crock-Pot "Fried" Chicken
Serves: 4
Ingredients: 2-1/2 to 3 pound fryer chicken, cut into serving pieces
1 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon paprika
Butter or vegetable oil

Instructions: Rinse chicken pieces and pat dry. Combine flour with remaining
ingredients except butter. Toss chicken pieces with flour mixture to coat.
In skillet, heat butter to 1/4-inch depth and cook over medium-high heat
until golden brown. Place browned chicken in Crock-Pot, adding wings first;
add no liquid. Cover and cook on Low setting for 4 to 10 Hours.

(4 servings - abou 3 quarts.)

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Donna,Ny (4:54:48 pm) : Name: Poor Man's Salad
Serves: 8
Ingredients: 9 ounces Cool Whip
32 ounce can fruit cocktail
1 cup miniature marshmallows
1 banana, sliced
Instructions: Mix all ingredients together and refrigerate. Tastes better a
day or two later. Be sure to drain the liquid from the fruit cocktail.

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Donna,Ny (5:01:34 pm) : SUBSTITUTIONS FOR CHOCOLATE
Ingredients: Baking Chocolate:
3 tablespoons cocoa
1 tablespoon shortening
equals 1 ounce unsweetend baking chocolate

Semi-Sweet Chocolate:
6 tablespoons cocoa
7 tablespoons sugar
1/4 cup shortening
equals: 1cup (6 oz. semi-sweet chocolate chips or 6 one oz. squares
semi-sweet chocolate

Sweet (German-Type) Cooking Chocolate:
4 tablespoons cocoa
2 teaspoons sugar
2 tablespoons plus 2 teaspoons shortening
equals: One bar 4 oz. sweet cooking chocolate

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Nancy NJ (9:04:50 pm) : If you do
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Betsy, NY (9:06:38 pm) :
From: lull@acm.org (John Lull)
Newsgroups: rec.food.recipes

Grape skins actually taste good in this pie.

Pastry for a 2 crust pie

5 cups Concord grapes (about 2 pounds)
1 cup Granulated sugar
1/3 cup All-Purpose flour
Grape Skins
seeded grape pulp
1/4 tsp. salt
2 tsp. Lemon juice
1/4 - 1/2 tsp. granulated sugar

Roll pastry and line 9' pie plate. Roll top crust. Cover with
plastic to keep moist.

Slip skins from grapes. Place skins in small bowl and place pulp in
medium saucepan. Bring pulp to a boil. Cover and cook slowly about
10 minutes until soft. Put through food mill or sieve to remove
seeds.

In medium bowl stir first amount of sugar and flour. Add grape skins,
pulp, salt and lemon juice. Mix well. Pour into pie shell. Dampen
edges. Place top crust in position. Trim and flute to seal. Cut
vents in top.

Sprinkle with remaining sugar. Bake on bottom rack of 350 degree oven
about 50 minutes until browned and cooked. Yeild: 1 pie

Published in Company's Coming "Pies" by Jean Pare ISBN 1-895455-04-9
in Edmonton,Alberta CANADA

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Betsy, NY (9:28:19 pm) :
Ice Cream Cone Cupcakes

1. Preheat oven to 350ƒ.

2. Prepare 1 box of cake mix according to package instructions.

3. Place 24 flat bottom ice cream cones in muffin tins or in a 9x13î baking
pan. Just before baking (so they donít get soggy), fill each cone no more
than 2/3 with the cake batter - an ice cream scoop works good.

5. Bake about 20 minutes or until a pick inserted in center comes out clean.
Or, when the tops spring back when touched, cut a cone in half to check if
done. Place cones on a rack to cool.

Frost, decorate, and enjoy!

Suggestions:

Fill 12 cones 2/3 full and bake the remaining batter in a 8î cake pan to use
for your message and the ëadultí servings (baking time will vary).
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Betsy, NY (9:39:00 pm) :
From: kdeck@epaus.island.net (Karen Deck)
Subject: Maraschino Party Cake

Title: Maraschino Party Cake
Categories: Desserts, Cakes
Yield: 1 cake

2 1/4 c Flour
1 1/3 c Sugar
3 ts Baking powder
1 ts Salt
1/2 c Shortening
1/4 c Maraschino cherry juice
16 Maraschino cherries cut into eighths
1/2 c Milk
1/2 TO
2/3 c Egg whites, unbeaten
- 4 large eggs
1/2 c Chopped nuts

Sift together in mixing bowl flour, sugar, baking powder and salt. Add
shortening, cherry juice, cherries and milk. Mix on slow to medium speed
for 2 minutes. Add egg whites and continue beating 2 more minutes. Add
nuts. Bake in two layers in 350 degree oven for 30 to 35 minutes.

Ice with 7 minute icing and decorate with cherries.

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Donna,Ny (9:39:51 pm) : Name: Graham Cracker Cakes
Serves: 15

Source: Kids Are Natural Cooks Cookbook
Ingredients: 2 cups graham cracker crumbs
1/2 cup butter, margarine or shortening
1/2 cup honey
2 eggs
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk

Instructions: Melt butter or margarine; stir in honey and eggs and mix well
with egg beater. In another bowl mix graham cracker crumbs with baking
powder, baking soda and salt. Pour 1/2 the cracker mixture into honey
mixture. Stir well, then add 1/2 cup milk. Stir again and add rest of
cracker crumbs. Bake at 350 degrees for 20 minutes. Makes 15 cupcakes

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Kathy, IN (9:58:39 pm) : Flower Pot Treats
Take small clean clay pots and fill with dirt pudding. Then take a tootsie
pop and place in center for flower-can add colored tissue paper petals.
Finish with gummy worm and tie calico ribbon around pot.
Dirt pudding
1 sm pkg oreo cookies, crushed
1/2 c melted margerine
2 pkg vanilla instant pudding
3 c milk
8 oz. pkg cream cheese
8 oz cool whip
reserve 1/4 of your crumbs and divide rest of your crumbs between your pots.
drizzle margerine over your crust in your pots. Mix together pudding, mikg,
cream cheese and cool whip; pour over crust. Divide between pots and
sprinkle with remaining crumbs. add flower worm and ribbon. should make 6-8
pots
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Kathy, IN (10:00:37 pm) : Halloween Hands
Put candy corn in each finger of glove for nails. Fill hands with popped
popcorn. Tie wrist with orange or black ribbon. add plastic spider ring.
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Suzanne, DE (10:12:31 pm) : Hot Dog Cheesies
Cook a hot dog a usual. spread butter and mustard on a slice of bread and
top with a slice of cheese. Place cooked hot dog on top. Fold up 2 corners
of bread over the hotdog and secure with a toothpick. Broil about 3 minutes
until bread is toasted.
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Donna,Ny (10:50:15 pm) : Name: Famous Oatmeal Cookies
Serves: 48
Key Ingredient: oats
Preparation: bake
Cuisine: American
Source: Quaker Oatmeal
Food Group: sweet
Meals: snack, party
Ingredients: 3/4 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
1 medium egg
1/4 cup water
1 teaspoon vanilla
3 cups oats, uncooked
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

Instructions: Preheat oven. Beat together shortening, sugars, egg, water,
and vanilla until creamy. Add combined remaining ingredients, mix well. Drop
by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees for 12 to 15
minutes.

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Donna,Ny (10:54:09 pm) : Patio Brownies
Source: French's

Ingredients: 1 cup butter or margarine, softened
2 cups sugar
4 eggs
4 squares unsweetened chocolate, melted
1-1/2 teaspoons French's Vanilla Extract
1-3/4 cups all-purpose flour
1/4 teaspoons salt
1 cup chopped walnuts
Chocolate Icing (recipe below)

Instructions: Combine butter or margarine and sugar; add eggs, one at a
time, beating until light and fluffy. Add chocolate and vanilla extract.
Combine flour and salt; add to mixture. Stir in nuts. Spread batter in
greased 10 X 15-inch jelly-roll pan. Bake at 350 degrees for 25 minutes.
When cool spread with Chocolate Icing.

Chocolate Icing: Combine 1 cup sifted confectioners sugar, 1 tablespoon
melted butter or margarine, 2 squares unsweetened chocolate, melted, 1
teaspoon French's Vanilla Extract, and about 2 tablespoons milk.

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Crabby, VA (10:56:40 pm) : PINEAPPLE SHERBET

(This comes from the Methjodist Cookbook, Pompano, FLA circa 1950)

1 qt. Buttermilk
1 No. 2 can Crushed pineapple
1 1/2 cup sugar
2 Stiffly beaten eggwhites

Mis buttermilk, pineapple and sugar. Fold in egg whites. Pour into
refridgerator tray and freeze.

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Betsy, NY (10:57:54 pm) :
From: GLORIA BOBBIE BOBB9199@SNYPLAVA.BITNET

Crazy Crust Apple Pie

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can(1 lb 5 oz) apple pie filling
1 tbsp lemon juice
1/2 tsp cinnamon

Combine first seven ingredients. Blend well, then beat for two minutes at
medium speed of mixer. Pour into a 9" pie pan. Combine the rest of the
ingredients and pour into center of batter. Do not stir. Bake at 425
degrees for 45-50 minutes.
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Kathy-Idaho (11:07:34 pm) : B.B.Q. Lemon Chicken

1 lb. chicken
1 cup lemon juice
1 tablespoon garlic powder.
1/2 tsp. salt
1/3 cup honey
Marinate overnight. BBQ

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Donna,Ny (11:29:51 pm) : Name: Bow Tie Pasta Primavera
Serves: 8
Key Ingredient: asparagus
Preparation: stovetop
Cuisine: New Cuisine
Source: The Healthy Heart Cookbook
Food Group: pasta
Meals: lunch, dinner, party, buffet
Courses: salad, side
Temperature: warm
Effort: average
Preparation Time: 00:30
Elapsed Time: 00:45

Copyright: The Healthy Heart Cookbook
Multimedia Edition for Windows
Copyright 1992, 1995 Oxmoor House, Inc.
Birmingham, Alabama
Comments: Low Fat, Low Calorie, Low 1/2 pound fresh asparagus spears
1-1/2 cups fresh broccoli flowerets
1 large carrot, scraped and diagonally sliced
1 cup sliced yellow squash
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 clove garlic, minced
8 ounces bow tie pasta, uncooked
1 tablespoon margarine
1 tablespoon all-purpose flour
3/4 cup skim milk
1/4 cup canned no-salt-added chicken broth, undiluted
1/4 cup plus
1 tablespoon freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Instructions: Snap off tough ends of asparagus. Remove scales from stalks
with a knife or vegetable peeler, if desired. Cut spears diagonally into
1-inch pieces.

Arrange asparagus, broccoli, and carrot in a vegetable steamer over boiling
water. Cover and steam 5 minutes. Add squash; cover and steam an additional
5 minutes or until vegetables are crisp-tender. Set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium
heat until hot. Add mushrooms, onion, sweet red pepper, and garlic; saute 3
to 5 minutes or until vegetables are tender. Set aside.

Cook pasta according to package directions, omitting salt and fat. Drain
well, and set aside.

Melt margarine in a small, heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add milk and
chicken broth to mixture, stirring constantly. Cook over medium heat,
stirring constantly, until thickened and bubbly.

Combine steamed vegetables, mushroom mixture, and pasta in a large bowl. Add
sauce, 1/4 cup Parmesan cheese, and remaining ingredients; toss well.
Transfer to a large serving bowl, and sprinkle with remaining 1 tablespoon
Parmesan cheese. Serve warm. Yield: 8 servings (177 calories and 20% fat per
1-cup serving).
Calories: 177

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(11:55:02 pm) : Crabby, VA (11:45:31 pm) : My Grandmother's Shrimp Creole.
(Mary Blount)
2lbs. Shrimp, cleaned
2-inch square bacon (white)
1/2c. bell pepper
1.2 c celery, chopped
1/4c chopped onion
1 garlic bud chopped
1 can tomatoes
1 Tbls. tomato paste (optional)

Cut white bacon into 1/2 inch cubes and fry until very brown.
Remove from fat and put aside. Cook pepper, celery, onion,
garlic, tomatoes and tomato paste until well done. Add
Shrimp and cook not longer than 20 minutes. Season to taste.
Just before serving, add the cooked white bacon. Serve over
freshly cooked rice
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END OF FILE

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