I1.  Preheat oven to 350.  Lightly oil a cookie sheet.  Combine flour, dry  Imilk, salt, garlic powder and sugar.  Cut in meat drippings until mixture  Iresembles corn meal.  Mix in egg.  Add enough water so that mixture forms  Ia ball.  Using your fingers, pat out dough onto cookie sheet to half inch  Ithick.  Cut with cookie cutter or knife and remove scraps.  Scraps can be  formed again and baked. cutter or knife and remove scraps.  Scraps can be   formed again and baked. cutter or knife and remove scraps.  Scraps can be  ;2.  Bake 25-30 minutes.  Remove from tray and cool on rack. Scraps can be   2.  Bake 25-30 minutes.  Remove from tray and cool on rack. Scraps can be  from:  _Cookiemania_es.  Remove from tray and cool on rack. Scraps can be  4*    Dessert topping should be in a pressurized can.p each mug of coffee-- J-------------------------------------------------------------------------- CIn a 2-cup measure stir together water and instant coffee crystals.------- EMicro-cook, uncovered, on 100% power for about 4 minutes or just till----- Hsteaming hot.  Stir in Amaretto.  Serve in mugs.  Top each mug of coffee-- "mixture with some dessert topping.Serve in mugs.  Top each mug of coffee-- "Sprinkle baking sheets with flour.sp.  It makes an excellent "dunking"den.eI  In a large bowl, beat sugar and eggs until creamy.  Stir in flour.  Add.eIaniseed and lemon peel.  Shape dough into 1/2 inch ropes.  Cut ropes into.eK3 inch lengths;  curve each piece into a half-moon shape.  Slash outer edgeFof half-moon in 3 places with a sharp knife.  Place on prepared baking edge;sheets.  Cover and let stand overnight at room temperature.ared baking edgeJ  Preheat over to 375 deg.  Bake cookies 12 to 15 minutes or until golden.e4Remove from baking sheets immediately; cool on rack.nutes or until golden.eF  This cookie is very hard and crisp.  It makes an excellent "dunking"den.ecookie!cookie is very hard and crisp.  It makes an excellent "dunking"den.e Grease and flour baking sheets.okies 20 minutes. Cool on rack.tandly buteFBeat egg yolks, powdered sugar and salt in a large bowl until pale and buteEcreamy. Beat egg whites until very stiff; fold into egg yolk mixture.d buteJSiftflour, baking powder and aniseed onto egg mixture; fold in quickly buteDthoroughly. Fill a pastry bag fitted with a plain nozzle with cookiely buteDmixture. Pipe in small rounds onto prepared baking sheets. Let standly buteovernight to dry out. rounds onto prepared baking sheets. Let standly bute@Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack.tandly buteGMix all cake ingredients together and pour into 9 x 13-inch oblong pan.rmneJBake at 350 degrees F. for 45 minutes or until cake tester comes out cleane when inserted in center of cake.nutes or until cake tester comes out cleane when inserted in center of cake.nutes or until cake tester comes out cleaneICook icing ingredients in small saucepan 2 1/2 minutes and pour over warmnecake.icing ingredients in small saucepan 2 1/2 minutes and pour over warmne9*     Sweet potatoes should be pared and cut into pieces. Large Apple thateJ--------------------------------------------------------------------------eICook onions in 1 T butter or shortening in Dutch oven until tender-crisp;-eGset aside.  Brown roast in remaining butter or shortening in Dutch ovenp;-eIover medium heat 15 to 20 minutes or until browned on both sides.  Pierce-eEentire surface of meat with fork.  Combine apple juice, catsup, salt,erce-eFpepper, thyme, mustard and basil; add to meat.  Top meat with reservedrce-eHcooked onions; cover and cook slowly 2 1/2 hours or until almost tender.e-eDBrush sweet potatoes with lemon juice for bright color; add to meat.der.e-eJContinue cooking, covered, 30 to 40 minutes or until meat and potatoes areeItender.  Place meat and potatoes on warm platter.  Sprinkle potatoes witheeEchopped parsley or garinish with apple rings and parsley, if desired.witheeServe gravy over sliced meat.ith apple rings and parsley, if desired.withee Serve gravy over sliced meat.ith apple rings and parsley, if desired.witheeNOTE: gravy over sliced meat.ith apple rings and parsley, if desired.withee NOTE: gravy over sliced meat.ith apple rings and parsley, if desired.witheeJAfter apple juice mixture is added to browned meat, it may be marinated ineBthe refrigerator until 3 to 4 hours before serving time; turn meatnated ineEseveral times.  If Dutch oven is cast iron, transfer to a glass dish.ed ine several times.  If Dutch oven is cast iron, transfer to a glass dish.ed ineGRAVY:l times.  If Dutch oven is cast iron, transfer to a glass dish.ed ine GRAVY:l times.  If Dutch oven is cast iron, transfer to a glass dish.ed ineFSkim excess fat from cooking liquid; add water if needed to make 1 1/2d ineFcups.  Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually intod ineHcooking liquid.  Heat to boiling; cook, stirring 3 to 5 minutes.  SeasonineJwith salt and pepper, if desired.  Gravy may be served in Large Apple thate!has been scooped out, if desired.  Gravy may be served in Large Apple thateKFreeze the flour in a medium bowl for one (1) hour.  Refrigerate the lard fKone (1) hour then cut into cubes.  In small cup combine vinegar, salt and  Kwater.  Measure 1 cup flour on to table, place lard cubes on top then coverKwith the remaining flour.  Roll rolling pin over the mixture until all of tKpieces have been flattened and slightly incorporated.  Scrap into a bowl anKmix with liquid.  Turn dough out onto a lightly floured surface.  With a   Klightly floured rolling pin, roll out a rectangle about 8 X 12 inches.  FolKto the center and roll out slightly to form an 8 inch square.  Roll and folKonce more.  Wrap in parchment or waxed paper and refrigerate until needed. K                                                                           KPeel and cut and core apples into eighths.  Then dice crosswise into 1 1/2 Kchunks.  Toss apples with lemon juice.  Blend together 1/2 cup sugar with fKand spices.  Add apples and toss until evenly coated.  Add raspberries lastKtoss lightly.                                                              K                                                                           KCut 1/3 dough and reserve.  Roll remaining dough into a round 5 inches largKthan dish.  Place and fit into dish and trim overhang to one (1) inch.  SpoKin apples and dome evenly.  Roll out remaining shell, crimp.  Sprinkle     Kremaining sugar onto crust.  Cut 5 slits in center of dough.  Bake 425 degrKfor 10 minutes, lower temperature to 400 degrees for 40 minutes, turning toKbrown evenly,  Let cool.                                                   FPreheat oven to 375 degrees for 10 minutes.                           n forI                                                                         orH1.   Saute scallions and garlic in butter until softened.  Cut artichoke orF     coarsely and add to pan, turning to coat all surfaces.           ke orK                                                                           F2.   Combine cream, eggs, salt and pepper in medium bowl.                  K                                                                           I3.   Sprinkle grated cheese over the bottom of the partially baked crust.  F     Top with scallion/artichoke mixture.  Pour liquid into crust     st.  F     carefully.                                                       st.  K                                                                           F4.   Bake 35 minutes until golden and slightly puffy.  Let rest 10         F     minutes before serving.                                               K                                                                           FWALNUT PASTRY                                                              K                                                                           G1.   Process walnuts until coarsely ground.  Add flour and salt to work    F     bowl and process with nuts until consistency is fine.            k    K                                                                           H2.   Place pieces of butter atop dry ingredients and pulse until mixture   F     is crumbly.                                                      re   K                                                                           G3.   Add egg and process just until mixture begins to hold together. Do    F     not let dough form a ball.                                       o    I4.   Remove dough from processor and shape into a flattened  disc.  Cover  F     with plastic wrap and refrigerate at least 1 hour.               ver  K                                                                           F5.   Roll dough large enough to fit into 10 inch quiche or tart pan.       F     Prick bottom and sides with fork.  Refrigerate until firm.            K                                                                           H6.   Line chilled pastry with large sheet of aluminum foil and fill with   K     uncooked beans or  pie weights.  Bake in preheated 400 degree oven forF     10 minutes.  Remove from oven and take out beans or pie weights an forF     aluminum foil.  Cool.  The partially baked crust in now ready to n forF     filled.                                                          n forERinse beans; add 6 cups of water.  Bring to a boil; simmer 5 minutes. andrrJRemove from heat; let stand, covered, 1 hour.  Do not drain.  After 1 hourrGcover, simmer 30 minutes.  In Dutch oven, cook bacon til crisp.  Drain,ourrDreserve drippings.  Crumble bacon; set aside.  Coat beef with flour.in,ourrDBrown beef in hot drippings, pour off excess fat.  Stir in beans andin,ourrIonion.  Combine toamto juice, brown sugar, salt, peper and mustard.  PourrrDover beans and beef mizture.  Bake covered in 325 degree F. oven til PourrrItender, about 1 1/2 to 2 hours.  Serve hot topped with crunbled bacon andrrgrated cheese to taste.2 hours.  Serve hot topped with crunbled bacon andrrBSift flour and salt into a large bowl. Using a pastry blender or 2esecake rCknives,cut in butter until evenly distributed and mixture resemblessecake rHbreadcrumbs. With a fork, lightly mix in sugar, egg and enough ice watere rDto make a dough. Press into a ball and wrap in foil or plastic wrap.atere rRefrigerate for 30 minutes.a ball and wrap in foil or plastic wrap.atere rIPreheat oven to 350f. On a floured surface, roll out dough to fit a 10-in rIflan tin with a removable bottom. Place dough in tin without stretching. r** FILLING **a removable bottom. Place dough in tin without stretching. rIBeat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in rFalarge bowl until smooth. Beat egg whites until stiff; fold into cream in rHcheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until an rBwooden pick inserted in center comes out clean. Turn off oven. Letntil an rJcheesecake cool in oven with door open slightly. Remove cooled cheesecake rfrom tin and serve. ven with door open slightly. Remove cooled cheesecake rIPlace chocolate in a 2-cup measure.  Micro-cook, uncovered, on 100% powerdrJfor 2 to 3 minutes or till melted, stirring once.  Stir in corn syrup, andrFsweetened condensed milk.  Micor-cook, uncovered, on 100% power for 45 andrIseconds to 1 minute or till heated through.  Stir in vanilla.  Serve warmdrJatop ice cream.  Sprinkle with peanuts.  Arranged quartered bananas aroundr
ice cream.ream.  Sprinkle with peanuts.  Arranged quartered bananas aroundrKMix all ingredients except beef, rolls and cheese in 1-Qt casserole.  CoverGand microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir.overKMix beef into sauce.  Cover and microwave until beef is hot, 3 to 5 minutes9Fill rolls with beef mixture and cheese slices and serve.ot, 3 to 5 minutesK*    Roast Beef should be thinly sliced and there should be 8 to 10 slices. *    Roast Beef should be thinly sliced and there should be 8 to 10 slices.K--------------------------------------------------------------------------- ---------------------------------------------------------------------------JMix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion-Esalt, and pepper in 2-cup glass measure.  Microwave uncovered on highonion-B(100%) 1 1/2 minutes; stir.  Microwave to boiling, 1 to 2 minutes.ighonion- (100%) 1 1/2 minutes; stir.  Microwave to boiling, 1 to 2 minutes.ighonion-HLayer half the beef slices and half the sauce in 1-Qt casserole; repeat.on-GCover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2.on-minutes.d microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2.on- minutes.d microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2.on-JPlace bottom halves of buns on serving plate.  Top with beef and reamining-Fbun halves.  Microwave uncovered on high (100%) until buns are hot, 30ning-seconds to 1 minute.ve uncovered on high (100%) until buns are hot, 30ning-H*     Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2fe-
to 2 1/2 lbs.houd be cut 1/2 to 3/4-inch thick and weigh approximately 2fe-J---------------------------------------------------------------------------JCombine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin-Fand chil powder in small saucepan; cook slowly 20 minutes.  Meanwhile,umin-Gremove bone from round steak; sprinkle with tenderizer, salt and peppermin-Gand pound with mallet.  Brush top of steak with 1/2 cup barbecue sauce.min-GSprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4min-Icup sliced ripe olives.  Beginning with long side, roll steak tightly andn-Jtie with string.  Dredge steak roll in flour, brown lightly in cooking oil-Ein electric frying pan.  Pour remaining barbecue sauce and water overg oil-Fsteak.  Cover tightly and cook slowly for 1 1/2 hours or until meat is oil-Btender.  During last 5 minutes of cooking time, remove strings andt is oil-Hsprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T slicedil-Eripe olives.  Place steak roll on warm serving platter.  Granish withcedil-Ftomato roses.  Place green pepper slices around roses for leaf effect.edil-/Serve remaining barbedcue sauce with beef roll. roses for leaf effect.edil- Serve remaining barbedcue sauce with beef roll. roses for leaf effect.edil-NOTE: remaining barbedcue sauce with beef roll. roses for leaf effect.edil- NOTE: remaining barbedcue sauce with beef roll. roses for leaf effect.edil-DTomatoe Roses:  Using 3 tomatoes, pare each with a very sharp knife,t.edil-Jstarting at the rounded top and conginuing in a circular manner around the-Htomato to obtain a strip of peel approximately 10 inches long and 1 inchhe-Iwide.  (Pare off only the skin.)  Wrap one end of one strip around tip ofe-Gindex finger.  Continue wrapping, forming the petals of a rose.  Gentlyofe-Flift tomato rose from finger tip to serving paltter.  Repeat for otheryofe-roses.omato rose from finger tip to serving paltter.  Repeat for otheryofe-CCut chicken into pieces; cut each breast half into halves.  Arrange done,,-Jchicken skin sides up and thickest parts to outside in oblong baking dish,-I12 x 7 1/2 x 2-inches.  Mix remaining ingredients in 4-cup glass measure.,-IMicrowave uncovered on high (100%) 3 minutes; stir.  Microwave until mix-,-Bture boils and thickens, 2 to 3 minutes.  Pour sauce over chicken.il mix-,- ture boils and thickens, 2 to 3 minutes.  Pour sauce over chicken.il mix-,-ICover loosely and microwave on high (100%) 10 minutes.  Rearrange chicken,-Iand baste with sauce.  Cover loosely and microwave until chicken is done,,-510 to 15 minutes, basting with sauce every 5 minutes.til chicken is done,,-HCut tops from pineapples.  With a sharp knife, hollow out fruit, leavingll-Eabout 3/4 inch pineapple on sides and bottom.  (Be careful not to cutingll-Ithrough outside shells.)  Dice 1 cup pineapple.  (Use remainder for saladl-Hor dessert)  Cook onions and garlic in cooking fat in large frying-pan 5dl-Hminutes, stirring occasionally.  Add ground beef, salt, ginger, seasoneddl-Esalt and pepper.  Cook over medium heat, stirring occasionally, untilneddl-Eground beef begins to brown.  Warm brandy in small pan over low heat,neddl-Jignite and pour over beef mixture, lifting pan from heat and shaking until-Iflame dies.  Continue cooking for 8 to 10 minutes.  Remove from heat; addl-E1 cup diced pineapple, orange segments and mandarine liquer, stirring addl-Fcarefully to mix.  Fill pineapple shells (barrels) with beef and fruitaddl-Bmixture.  Place filled fruit upright in foil lined pan.  Bake in aruitaddl-Gmoderate oven (350 degrees F.) for 35 minutes.  Meanwhile remove stemmsddl-Jfrom mushrooms, slightly hollowing out caps.  Cook caps in butter in small-Efrying-pan about 3 minutes.  Curl up each pimiento strip and place insmall-Fmushroom cap.  To serve, set both "Barrels" on warm plater, spoon beefmall-Fmixture over rice on individual dinner plates and garnish each servingmall-with 3 stuffed mushroom caps.al dinner plates and garnish each servingmall-GIn a 1-quart casserole micro-cook bacon, loosely covered, on 100% powernln-Jfor 2 to 2 1/2 minutes or until done.  Drain bacon, reserving drippings in-Icasserole.   Crumble bacon and set aside.  Stir flour, bouillon granules,n-Fand basil into drippings.  Add beef, UNDRAINED tomatoes, and wine; mixes,n-Ewell.  Micro-cook, covered, on 100% power for 2 minutes.  Micro-cook,xes,n-Icovered, on 50% power for 15 minutes, stirring twice.  Stir in onions andn-Imushrooms.  Micro-cook, covered, on 50% power for 12 to 18 minutes or tiln-Hmeat and vegetables are tender, stirring twice.  Sprinkle crumbled baconln-atop and serve.bles are tender, stirring twice.  Sprinkle crumbled baconln-3*     Unsalted margarine, melted, can also be used.l wooden skewers.upe,dd-B**    Phyllo Leaves are greek pastry and they should be defrosted.s.upe,dd-J---------------------------------------------------------------------------BCombine ground beef, onion and garlic in a large frying-pan; cook,---------Jstirring frequently until beef loses pink color.  Pour off drippings.  Add-Jmushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook,-Istirring frequently, until mushrooms are tender about 5 minutes.  Stir in,-Htomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.n,-GRemove bay leaf.  Cool while preparing cheese filling.  Combine egg and.n,-Icream cheese in medium bowl, beat with electric mixer until smooth.  Stir,-Iin cottage and feta cheeses and blend.  Brush 13 x 9-inch baking pan with,-Jmelted butter.  Line pan with 1 sheet of pastry, fitting pastry to contour-Dof pan.  (Pastry will come up over edges of pan.)  Brush pastry withontour-Dbutter.  Layer with 3 more pastry sheets, brushing each with butter.ontour-JSprinkle bread crumbs evenly over top.  Spoon 1/5 of meat filling in layer-Jover crumbs and 1/5 of the cheese filling over meat.  Place 1 pastry sheet-Jover cheese filling, crinkling to fit inside dimensions of pan; brush with-Ebutter and layer with 1/5 of the meat and 1/5 to the cheese fillings. with-JRepeat with 3 more pastry sheets, crinkling each, brushing with butter and-Htopping with fillings.   Turn bottom pastry ends up over filling.  Placend-Gremaining 8 pastry sheets smoothly over top, brushing each with butter.end-GUsing spatula, tuck top pastry sheets around inside edges of pan.  Withend-Gsharp knife, score top lightly in half lengthwise and sixths crosswise.end-F(Do not cut through)  Bake in moderate oven (350 degrees F.) 1 hour or.end-Iuntil top is golden brown.  Cool at least 10 minutes before cutting alongd-Iscored lines.  Place a cherry tomato on each of 12 small wooden picks andd-Finsert pick in center of each serving.  Garnish with parsley.  Garnishandd-8individual servings with fresh fruit kabobs, if desired.sley.  Garnishandd- individual servings with fresh fruit kabobs, if desired.sley.  Garnishandd-FRESH FRUIT KABOBS: with fresh fruit kabobs, if desired.sley.  Garnishandd- FRESH FRUIT KABOBS: with fresh fruit kabobs, if desired.sley.  Garnishandd-HTo make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe,dd-Dwhole strwberries or other fruits in season on small wooden skewers.upe,dd-@*   Sirloin Steak is to be boneless and sliced into thin strips.s. hot,nkle *   Sirloin Steak is to be boneless and sliced into thin strips.s. hot,nkleK--------------------------------------------------------------------------- ---------------------------------------------------------------------------KStir oil and meat in 2-Qt casserole until beef is coated.  Cover and micro-Fwave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes.icro-4Remove meat from casserole; reserve meat and juices. 1/2 to 5 Minutes.icro- Remove meat from casserole; reserve meat and juices. 1/2 to 5 Minutes.icro-BAdd mushrooms and onion to meat juices.  Cover and microwave untiltes.icro-%mushrooms are tender, 5 to 6 minutes.s.  Cover and microwave untiltes.icro- mushrooms are tender, 5 to 6 minutes.s.  Cover and microwave untiltes.icro-KShake water and flour in tightly covered jar; stir into mushrooms. SprinkleFwith dry mustard, salt and pepper.  Microwave uncovered to boiling, 30inkle(seconds. Boil until thickened, 1 minute.owave uncovered to boiling, 30inkle seconds. Boil until thickened, 1 minute.owave uncovered to boiling, 30inkleGStir in reserved meat, then sour cream.  Microwave uncovered until hot,nkleBabout 1 minute.  Serve over hot cooked rice or hot cooked noodles. hot,nkleCPlace roast in utility dish.  Combine oil, tomato paste, soy sauce,CaperlleJvinegar, rosemary, salt and pepper; pour over roast, cover and marinate ineGthe refrigerator for 2 hours or overnight.  Remove roast from marinade; ineEwipe with absorbent paper.  Place roast, fat side up, on rack in opene; ineGroasting pan.  Roast in moderate oven (350 degrees F.) 18 to 20 minutes ineJper pound or to an internal temperature of 150 degrees F. for medium-rare.e@ Chill roast and slice.  Arrange slices of cold roast beef in andium-rare.eHoverlapping pattern on a serving platter; spoon caper sauce down center.e.eESprinkle with paprika and garnish with tomato roses, green onions ander.e.eparsley.  Serve with rye bread.sh with tomato roses, green onions ander.e.e parsley.  Serve with rye bread.sh with tomato roses, green onions ander.e.eNOTE:ey.  Serve with rye bread.sh with tomato roses, green onions ander.e.e NOTE:ey.  Serve with rye bread.sh with tomato roses, green onions ander.e.eJTo serve as appetizer, cut cooked roast beef into cubes and serve on smalleHwooden picks inserted in cabbage head or fruit.  Dip beef cubes in CaperlleSauce. picks inserted in cabbage head or fruit.  Dip beef cubes in CaperlleDPlace meat, onion, celery and green pepper in Dutch oven; cover withlicolleGwater.  Cover tightly and cook slowly 2 1/2 to 3 hours or until tender.olleHRemove meat; cool, shred and return to cooking liquid.  Add catsup, tacolleFsauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chilicolle=powder.  Cook slowly 1 hour.  Remove bay leaf; serve on buns.and chilicolleBCream together sugar and butter or margarine.  Beat in eggs.  Stirdingkan.eCtogether flour, and spices; add to creamed mixture alternately withingkan.eHbutter/sour milk, beating til well blended after each addition.  Fold inn.eDblackberry jam or preserves and nuts leaving swirls of jam.  (DO NOTd inn.eJOVERMIX)  Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.eG Bake at 350 degree F. oven 25 minutes or until done.  Cool completely.an.eFrost with Carmel Icing.ven 25 minutes or until done.  Cool completely.an.e Frost with Carmel Icing.ven 25 minutes or until done.  Cool completely.an.e
CARMEL ICING:rmel Icing.ven 25 minutes or until done.  Cool completely.an.e CARMEL ICING:rmel Icing.ven 25 minutes or until done.  Cool completely.an.eGIn small saucepan, melt butter or margarine; stir in brown sugar.  Cookan.eCstirring constantly, til mixture bubbles; remove from heat.  Cool 5Cookan.eFminutes.  Stir in milk and blend in powdered sugar; beat til spreadingkan.econsistancy is reached.and blend in powdered sugar; beat til spreadingkan.eDShake with ice and strain into old-fashioned glass over ice cubes.  ngkan.eA wedge of lime may be added.o old-fashioned glass over ice cubes.  ngkan.ePreheat oven to 325f.ng.ve in shallow soup bowls with a tablespoon of soureIHeat fat in a deep heavy pot.  Cook the onions, peppers, and garlic untilreIthe onions are limp and transparent.  Add paprika has lost its raw taste.reDAdd beef and remaining ingredients except sour cream.  Stir well to aste.reIcombine.  Simmer in preheated oven for 1 1/2 to 2 hours or until the meatreJis tender.  Adjust oven temperature during cooking time so contents of poteJremain at a simmer.  Serve in shallow soup bowls with a tablespoon of sourecream atop each serving.ve in shallow soup bowls with a tablespoon of soureBREAD PUDDING:t with the meringue, than that served up at Prejeans.of soure?Break bread into ovenproof dish (1-1/2 quart at least).  Softenans.of soure@bread with small amount of milk.  Beat sugar and egg yolks.  Addns.of soure?milk, stir well.  Add vanilla and salt.  Pour milk mixture overdns.of soureAbread.  Fold in raisins if used.  Cut butter into chunks and folds.of soureAin.  Place dish in pan of water and bake at 300 degrees for 40-50s.of soure@minutes, or until a silver knife inserted comes out clean.  Make0s.of soure<meringue adding 2 level tablespoons sugar to each egg white.Make0s.of soure@Spread, and return to 350 degree oven until brown (browning in a0s.of soure(slow oven prevents falling).  Serve warmtil brown (browning in a0s.of soureWHISKEY SAUCE:ents falling).  Serve warmtil brown (browning in a0s.of soureBCook until dissolved.  Remove from heat, add whiskey to individual.of souretaste.ntil dissolved.  Remove from heat, add whiskey to individual.of soure=From "Talk About Good"  Submitted by Mrs. Henry Gauthier, Sr.idual.of soure>I haven't tried this one, but it sure looks good.  It is quitedual.of soureCdifferent, what with the meringue, than that served up at Prejeans.of soure7*     Use either sharp or mild Shredded Chedder Cheese.efore cutting.ese.-eJ--------------------------------------------------------------------------eIBeat eggs, add milk, salt and mustard, mixing well.  Grease bottom of 9 x-eI13 baking dish.  Place in layer of bread cubes, the sausage, then cheese.-eCPour egg mixture over the top.  Refrigerate overnight.  Bake at 350heese.-eEdegrees F. for 45 minutes.  Let stand about 5 minutes before cutting.ese.-e degrees F. for 45 minutes.  Let stand about 5 minutes before cutting.ese.-eNOTE:es F. for 45 minutes.  Let stand about 5 minutes before cutting.ese.-e.For 8 people use 3 slices of bread and 8 eggs.minutes before cutting.ese.-eG Preheat oven to 400 degrees for 10 minutes.                           dil K                                                                           J 1.   Beat eggs until light.  Mix in both cheeses, pepper and nutmeg until G      smooth.                                                          til G 2.   Stir in broccoli.  Set aside.                                    til H 3.   Roll out pastry large enough to fit into a 9 inch deep dish quicheil H      or tart pan.  Gently ease dough into pan.  Crimp edges, if desiredil G      Prick bottom and side with fork.                                 dil G 4.   Pour filling into crust.  Bake 30 minutes.                       dil FPreheat oven to 400 degrees for 10 minutes.                           dil  K                                                                           I1.   Beat eggs until light.  Mix in both cheeses, pepper and nutmeg until  F     smooth.                                                          til  F2.   Stir in broccoli.  Set aside.                                    til  G3.   Roll out pastry large enough to fit into a 9 inch deep dish quicheil  G     or tart pan.  Gently ease dough into pan.  Crimp edges, if desiredil  F     Prick bottom and side with fork.                                 dil  F4.   Pour filling into crust.  Bake 30 minutes.                       dil  EIn 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,ns.ow.Fwater, salt and pepper.  Cover; cook til meat is tender, about 1 hour.s.ow.HRemove chicken and beef from broth, reserving broth.  Remove chicken andow.Dbeef from bones; discard skin and bones.  Cube beef and chicken. Set andow.Haside.  Cook bacon til crisp; drain, reserving drippings.  Cruble bacon,ow.Fset aside.  To reserved broth in Dutch oven, add cubed beef, undrainedn,ow.Dtomatoes, potatoes, carrots, onion, celery, green pepper, sugar, rededn,ow.Kpepper, cloves, garlic,and Bay Leaf.  Cover; simmer 1 hour, stirring often.JRemove cloves and bay leaf.  With knife, make cuts down center of each row.Aof corn kernels and scrape off of cobs.  Add corn, cubed chicken, each row.Hundrained beans, and okra to Dutch oven; simmer 20 minutes.  Blend flourow.Hand reserved bacon drippings; stir into stew.  Cook until stew thickens.ow.ESalt to taste.  Garnish with parsley and serve hot with baking powderns.ow.biscuits for a great meal.th parsley and serve hot with baking powderns.ow.D1.  Preheat oven to 350.  Grease and flour a 9 x 13 baking pan.  Mixento.w.Ibutter, oil, water and cocoa together in small sauce pan.  Bring to boil.w.:Add this mixture to flour and sugar and beat until smooth. Bring to boil.w. Add this mixture to flour and sugar and beat until smooth. Bring to boil.w.H2.  Add eggs, baking soda, buttermilk and vanilla.  Mix well.  Pour into.w.&prepared baking pan.  Bake 20 minutes.and vanilla.  Mix well.  Pour into.w. prepared baking pan.  Bake 20 minutes.and vanilla.  Mix well.  Pour into.w.A3.  Prepare frosting while brownies are baking.  Put all frostingur into.w.6ingredients in medium saucepan and heat.  Do not boil.ll frostingur into.w. ingredients in medium saucepan and heat.  Do not boil.ll frostingur into.w.F4.  Frost immediately after removing from oven.  Cut into squares whento.w.cool.rost immediately after removing from oven.  Cut into squares whento.w. cool.rost immediately after removing from oven.  Cut into squares whento.w.from:  _Cookiemania_y after removing from oven.  Cut into squares whento.w.H1.  Preheat oven to 350.  Grease and flour a 9 x 13 baking pan.  Combineif.Jcaramels and evaporated milk in top of double boiler over low heat.  Cover.Hand simmer until caramels are melted, stirring occasionally.  Set aside,er.
keeping warm.til caramels are melted, stirring occasionally.  Set aside,er. keeping warm.til caramels are melted, stirring occasionally.  Set aside,er.I2.  Combine German sweet chocolate and butter in 2 quart saucepan.  Placer.Jover low heat stirring occasionally until melted.  Remove from heat.  Cool.to room temperature.ng occasionally until melted.  Remove from heat.  Cool. to room temperature.ng occasionally until melted.  Remove from heat.  Cool.H3.  Beat eggs until foamy using electric mixer at high speed.  Graduallyol.<add sugar, beating until mixture is thick and lemon colored..  Graduallyol. add sugar, beating until mixture is thick and lemon colored..  Graduallyol.D4.  Sift together flour, baking powder and salt.  Add to egg mixtureallyol.<mixing well.  Blend in cooled chocolate mixture and vanilla. mixtureallyol. mixing well.  Blend in cooled chocolate mixture and vanilla. mixtureallyol.I5.  Spread half of mixture into prepared baking pan.  Bake for 6 minutes.l.GRemove from oven and spread caramel mixture carefully over baked layer.s.l.Sprinkle with chocolate chips.ramel mixture carefully over baked layer.s.l. Sprinkle with chocolate chips.ramel mixture carefully over baked layer.s.l.D6.  Stir 1/2 cup of walnuts into remaining chocolate batter.  Spreader.s.l.Jbatter by spoonfuls over the caramel layer.  Sprinkle with remaining nuts.. batter by spoonfuls over the caramel layer.  Sprinkle with remaining nuts..C7.  Bake for 20 minutes.  Cool in pan on rack.  Refridgerate beforeg nuts..Jcutting into bars or squares.  These brownies are very difficult to cut if.not chilled first.or squares.  These brownies are very difficult to cut if. not chilled first.or squares.  These brownies are very difficult to cut if.from: _Cookiemania_r squares.  These brownies are very difficult to cut if.K     Preheat oven to 375 degrees for 10 minutes.                           K                                                                           F1.   Cook breadcrumbs in the 4 TBS. of butter toasted and golden in        F     color, stirring occasionally.  Mix in parsley.  Set aside.            F2.   Cook onions until crisp/tender in a steamer over simmering water.     F     Remove from pot.  Refresh in cold water.  Drain.                      F3.   Saute onions in 6 TBS. butter for 10 minutes turning to coat all      F     surfaces.  Add sugar and cook 15 minutes, stirring as needed, to      F     prevent scorching.                                                    F4.   Pour in wine and beef broth.  Add fresh ground pepper.  Continue      F     cooking and stirring until most of the liquid has evaporated.         F5.   Place onion mixture in partially baked crust.  Sprinkle with          F     buttered breadcrumbs.                                                 F6.   Bake 20 minutes.  Let rest 10 minutes before serving.                 
 .   Bake 20 minutes.  Let rest 10 minutes before serving.                 K     FLAKY CRUST DIRECTIONS                                                K                                                                           F1.   Process flour, salt, butter and shortening until consistency of       F     coarse crumbs.                                                        F2.   Add 2 TBS. water and process until incorporated.  If dough is too     F     dry, add additional water.  Do not let dough form a ball.             I3.   Remove dough from processor and shape into a flattened  disc.  Cover  F     with plastic wrap and refrigerate at least 1 hour.               ver  F4.   Roll dough large enough to fit into 10 inch quiche or tart pan.  ver  F     Prick bottom and sides with fork.  Refrigerate until firm.       ver  H5.   Line chilled pastry with large sheet of aluminum foil and fill withr  G     uncooked beans or  pie weights.  Bake in preheated 400 degree ovenhr  H     10 minutes.  Remove from oven and take out beans or pie weights andr  F     aluminum foil.  Cool.  The partially baked crust in now ready to ndr  F     filled.                                                          ndr  K                                                                           IIn large bowl, blend oil and sugars on low until well mixed. Add vanilla.e DBeat in eggs, one at a time, blending well after each addition. Stirilla.e Htogether dry ingredients and add to egg mixture until well blended. Stir.e  in walnuts and carrots by hand. to egg mixture until well blended. Stir.e JPour batter into well greased and floured 10" tube pan or fluted pan. Bake Gat 350f for 50-60 minutes. Cool in pan, then top with powdered sugar orake frosting of your choice.s. Cool in pan, then top with powdered sugar orake ICombine crumbs and margarine; press onto bottom of 9-inch springform pan.ng#Bake at 325 degrees F., 10 minutes. onto bottom of 9-inch springform pan.ng Bake at 325 degrees F., 10 minutes. onto bottom of 9-inch springform pan.ng Bake at 325 degrees F., 10 minutes. onto bottom of 9-inch springform pan.ngHCombine cream cheese and sugar, mixing at medium speed on electric mixer.ngCuntil well blended.  Add eggs, one at a time mixing well after eachmixer.ngIaddition.  Blend in vanilla; pour over crust.  Bake at 450 degrees F., 10ngIminutes.  Reduce oven temperatur to 250 degrees F., continue baking 25 tongK30 minutes or until set.  Loosen cake from rim of pan; cool before removing>rim of pan.  Chill.  Top with pie filling just before serving.fore removing5*     Chicken breasts should be cut into thin strips.and garnish as above.,2**    Sweet pepper should be cut into thin strips.ps.and garnish as above.,K--------------------------------------------------------------------------- ---------------------------------------------------------------------------HIn large skillet, heat oil and cook chicken with vegetables over medium----Ihigh heat, stirring constantly. 10 minutes or until chicken is golden and--Gvegetables are crisp-tender.  Thoroughly blend golden onion recipe soupnd--Hmix, cornstarch, ginger, water, soy sauce and vinegar; stir into chickend--Imixture.  Bring to a boil, then simmer uncovered t minutes or until sauce--Gis thickened.  Serve over hot rice and garnish, if desired, with slicedce--%green onion and toasted sesame seeds.d garnish, if desired, with slicedce-- green onion and toasted sesame seeds.d garnish, if desired, with slicedce--MICROWAVE DIRECTIONS:ed sesame seeds.d garnish, if desired, with slicedce-- MICROWAVE DIRECTIONS:ed sesame seeds.d garnish, if desired, with slicedce--KOmit oil and degrease ginger to 1/4 t.  In 2-quart casserole, heat chicken,Funcovered, at HIGH (Full Power) 4 minutes or until almost done; removecken,Dchicken and drain.  Add vegetables to casserole and heat uncovered 5vecken,Fminutes at HIGH (Full Power).  Thoroughly blend golden onion soup mix,cken,Gcornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.ken,JHeat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened,,Fstirring once.  Return chicken to casserole and heat 1 minute or untilned,,Jheated through.  Let stand covered 5 minutes.  Serve and garnish as above.,F*  Side dishes to create a bed for the Chicken include Hot Cooked Riceng.at2   Piliaf or White Rice and/or Hot Cooked Spinach.lude Hot Cooked Riceng.atK--------------------------------------------------------------------------- ---------------------------------------------------------------------------3Dip chicken in flour, then eggs, then bread crumbs.------------------------ Dip chicken in flour, then eggs, then bread crumbs.------------------------IIn large skillet, heat oil and cook chicken over medium heat until almost--Fdone.  Remove chicken.  Reserve 1 T drippings.  Add garlic and wine toost--Hreserved drippings, and cook over medium heat 5 minutes.  Stir in goldent--Eonion recipe soup mix thoroughly blended with water, bring to a boil.dent--KReturn chicken to skillet and simmer covered 10 minutes or until chicken isFdone and sauce is slightly thickened.  Stir in parsley and pepper.  Toen isEserve, arrange chicken over hot rice and spinach; garnish as desired.oen is serve, arrange chicken over hot rice and spinach; garnish as desired.oen is serve, arrange chicken over hot rice and spinach; garnish as desired.oen isMICROWAVE DIRECTIONS:n over hot rice and spinach; garnish as desired.oen is MICROWAVE DIRECTIONS:n over hot rice and spinach; garnish as desired.oen isKOmit oil and decrease wine to 1/4 C.  Dip chicken in flour, eggs, and breadHcrumbs as above.  In 3-quart casserole, heat chicken, uncovered, at HIGHeadG(Full Power) 4 minutes, rearranging chicken once.  Stir in garlic, thenHeadKgolden onion recipe soup mix, thoroughly blended with water and wine.  HeatIuncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.atHDecrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring.atFoccasionally, 7 minutes or until chicken is done and sauce is slightlyng.atEthickened.  Stir in parsley and pepper.  Let stand covered 5 minutes.yng.atServe as above.r in parsley and pepper.  Let stand covered 5 minutes.yng.at<*    Have the butcher bone and cut each breast in to halves.ken is done, 8e *    Have the butcher bone and cut each breast in to halves.ken is done, 8eK--------------------------------------------------------------------------- ---------------------------------------------------------------------------ISnip beef into small pieces.  Cover and microwave beef, celery, onion and--Imargarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3--4to 4 minutes.  Stir in rice, parsley, and pine nuts.on is crisp tender, 3-- to 4 minutes.  Stir in rice, parsley, and pine nuts.on is crisp tender, 3--KArrange chicken breasts skin sides up and thickest parts ot outside on riceImixture.  Sprinkle with seasoned salt and paprika.  Cover and microwave 5ceJminutes; turn casserole one half turn.  Microwave until chicken is done, 8eto 11 minutes.casserole one half turn.  Microwave until chicken is done, 8e3*   Chicken breasts should be cut into thin strips.red 5 minutes.  Serve;o, *   Chicken breasts should be cut into thin strips.red 5 minutes.  Serve;o,K--------------------------------------------------------------------------- ---------------------------------------------------------------------------JIn large skillet, melt butter and brown chicken over medium heat.  Stir in-Itomatoe, then onion recipe soup mix and curry blended with water.  Simmern-Jcovered 15 minutes or until chicken is done.  Stir in yougurt; het through-Gbut do not boil.  To serve, arrange chicken and sauce over hot rice andugh-Cpeas.  Serve, if desired, with flaked coconut, raisins, cashews, or andugh-almonds.erve, if desired, with flaked coconut, raisins, cashews, or andugh- almonds.erve, if desired, with flaked coconut, raisins, cashews, or andugh-MICROWAVE DIRECTIONS:red, with flaked coconut, raisins, cashews, or andugh- MICROWAVE DIRECTIONS:red, with flaked coconut, raisins, cashews, or andugh-EIn 2-quart casserole, heat butter at HIGH (Full Power) 1 minute.  Addndugh-Kchicken and heat at HIGH (Full Power), covered, 5 minutes.  Stir in tomato,Ithen onion recipe soup mix and curry blended with water.  Stir in yogurt;o,Hheat at HIGH (Full Power) 1 minute.  Let stand covered 5 minutes.  Serve;o,	as above.IGH (Full Power) 1 minute.  Let stand covered 5 minutes.  Serve;o,I*     Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10nn      3/4 ozs.)oup should be a can of Condensed Cream Of Chicken Soup (10nn       3/4 ozs.)oup should be a can of Condensed Cream Of Chicken Soup (10nn2**    Onions to be whole onions, drained, (16 ozs)eam Of Chicken Soup (10nn **    Onions to be whole onions, drained, (16 ozs)eam Of Chicken Soup (10nnK--------------------------------------------------------------------------- ---------------------------------------------------------------------------KCut chicken into pieces; cut each breast half into halves.  Arrange chickenJsides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 xnJ2-inches.  Sprinkle with salt and pepper.   Cover loosely and microwave onn4high (100%) until chicken is done, 20 to 25 minutes.osely and microwave onn high (100%) until chicken is done, 20 to 25 minutes.osely and microwave onnGRemove chicken from dish; reserve juices.  Stir soup and parsley flakes onnIinto chicken juices.  Arrange chicken in dish, coating with soup mixture.nnIAdd onions.  Cover loosely and microwave unti hot, 7 to 9 minutes.  Servenn
with rice..  Cover loosely and microwave unti hot, 7 to 9 minutes.  Servenn top of the heated chili and serve.rving sprinkle fresh chopped onion on theDMicrowave frankfurters uncovered on high (100%) until warm, 30 to 45 on theGseconds.  Place 1 frankfurter in each bun on serving plate; spoon chili theFonto frankfurters.  Microwave uncovered until chili is hot, 1 to 1 1/2i theminutes.nkfurters.  Microwave uncovered until chili is hot, 1 to 1 1/2i the minutes.nkfurters.  Microwave uncovered until chili is hot, 1 to 1 1/2i theNOTE:es.nkfurters.  Microwave uncovered until chili is hot, 1 to 1 1/2i the NOTE:es.nkfurters.  Microwave uncovered until chili is hot, 1 to 1 1/2i theFIf preparing just one chili dog, microwave uncovered 30 to 45 seconds.i the If preparing just one chili dog, microwave uncovered 30 to 45 seconds.i theKTo Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the"top of the heated chili and serve.rving sprinkle fresh chopped onion on theHCream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beatforFwell.  Combine flour, baking soda, salt; add to creamed mixture.  BeatatforKwell.  Stir in chips.  Drop by rounded teaspoonfulls.  Bake at 350 deg. forH15 min.  Allow to cool on cookie sheet for 1 min. then remove to coolingforracks until completely cooled.ie sheet for 1 min. then remove to coolingforKThe already buttery flavor of the hazelnuts pairs them naturally with the  Kchocolate filling.  Walnuts or pecans make good variations.                K                                                                           KMixing the Dough.  Sift the dry ingredients together three times.  Rub     Kin the butter and moisten with the egg as for Sweet Pastry Dough.  Shape   Kinto a disk, wrap, and refrigerate.                                        K                                                                           KCooking the Chocolate-Hazelnut Filling.  Place the hazelnuts on a baking   Kpan and toast at 350 degree F until the skins are loose and come off       Keasily, about 10 minutes.  Rub the hazelnuts in a towel to remove the      Kskins.  Chop the hazelnuts coarsely, by hand or with a food processor.     K                                                                           KCombine the chocolate with the butter in a small bowl.  Bring a small pan  Kof water to a simmer and turn off the heat. Place the bowl of chocolate    Kand butter over the hot water and stir to melt.  Combine the corn syrup    Kand sugar in a small saucepan.  Bring to a full rolling boil over medium   Kheat.  Remove from heat and stir in the chocolate mixture.                 K                                                                           KBeat the eggs and salt with the optional rum.  Beat in the chocolate       Kmixture, taking care not to overbeat.                                      K                                                                           KAssembling.  Lightly flour the work surface and dough. Roll the dough to   Ka 14-inch diameter disk, 1/8 inch thick.  Line a 10-inch tart pan with     Kthe dough, trimming away the excess.  Stir the chipped hazelnuts into the  Kfilling and pour the filling into the pan.                                 K                                                                           KBaking.  Bake at 350 degree F until the filling is set and the crust is    Kbaked through, about 40 minutes.                                           K                                                                           KHolding.  Store the tart at room temperature up to 2 days.                 K                                                                           K                                                                           K         Yield.  1-10 inch tart, about 8 to 10 portions                    FLAKY PASTRY PIE DOUGH into prepared pie shell and bake at 300 degrees.    K                                                                           KIn large bowl combine the flour and salt, cut in shortening until the      Kmixture resembles coarse meal with some pieces of shortening the size of   Kcorn kernels still visible.  Sprinkle 5 tablespoons of the ice water over  Kthe mixture, tossing to moisten evenly.  Gather the dough into a ball      Kadding up to 1 tablespoon more ice water if the dough is to dry.           K                                                                           KDivide the dough in half and pat each piece into a 6 inch disk.  Wrap      Kseparately in plastic warp and refrigerate for at least 30 minutes.        K                                                                           KWhen dough is cold, roll out one piece on floured surface and fit into pie Kplate.  With other piece of dough roll out and cut leaf patterns making    Klight vein like designs.  Fit onto pie plate and freeze.  Pre bake at 350  Kdegrees until golden.                                                      K                                                                           KCHOCOLATE FILLING                                                          K                                                                           KSimmer heavy cream with scraped vanilla bean, add melted chocolate and     Ksugar and whisk.  Pour into prepared pie shell and bake at 300 degrees.    J1.  Preheat oven to 350.  Grease an 11 1/2 x 7 baking pan.  Melt chocolate >and butter in top of double boiler over hot water.  Set aside.lt chocolate  and butter in top of double boiler over hot water.  Set aside.lt chocolate H2.  Cream sugar and eggs until light and fluffy.  Add flour.  Beat.  Addte Dmelted chocolate and butter.  Beat well.  Mix in vanilla and pecans. Addte  melted chocolate and butter.  Beat well.  Mix in vanilla and pecans. Addte I3.  Pour into prepared pan.  Bake 18 minutes.  Remove from oven and covere Jwith marshmallows.  Return to oven and bake until marshmallows are lightly browned.shmallows.  Return to oven and bake until marshmallows are lightly  browned.shmallows.  Return to oven and bake until marshmallows are lightly $4.  Cool slightly and cut into bars.nd bake until marshmallows are lightly  4.  Cool slightly and cut into bars.nd bake until marshmallows are lightly from: _Cookiemania_nd cut into bars.nd bake until marshmallows are lightly KUnlike other one-and two-layer molded cakes, this cake needs to be         Kfinished after unmolding.                                                  K                                                                           KUse this as a base recipe with any of the cake layer and mousse recipes.   K                                                                           KPreparing the Chocolate Genoise.  Combine and warm the eggs, salt and the  Ksugar and whip on high speed until cool and increased in volume.  Sift     Kthe remaining Genoise ingredients and fold into the egg foam in three or   Kfour additions.  Pour the batter onto a buttered and paper-lined 9-inch    Kspringform pan and tilt the pan so that the batter reaches to the top all  Karound.  Bake at 350 degrees F about 30 minutes.  Unmold and cool on       Kpaper on a rack.                                                           K                                                                           KPreparing the Syrup.  Bring the water and sugar to a boil.  Cool and stir  Kin the liqueur or coffee.                                                  K                                                                           KPreparing the Chocolate Mousse.  Combine the chocolate with the water or   Kcoffee over hot water and stir occasionally to melt the chocolate.         KRemove from the water and cool.  Combine and warm the yolks, sugar and     Kliqueur or coffee.  Whisk constantly until the mixture thickens.  Beat     Kon medium speed about 5 minutes, until cooled and thick.  Sprinkle the     Kgelatin on the water in a small bowl and allow to stand 2 minutes to       Ksoften.  Place in a pan of gently simmering water to melt.                 K                                                                           KRemove the yolk mixture from the mixer and whisk in the dissolved          Kgelatin.  Whisk in the cooled chocolate mixture.  Whip the cream until     Kit holds a soft peak and fold into the chocolate mixture.                  K                                                                           KAssembling.  Cut the Genoise layer horizontally into three thin layers.    KPlace one layer in the bottom of a 9-inch springform pan and moisten it    Kwith a third of the syrup.  Pour half the mousse on the layer.  Repeat     Kwith the second layer, syrup and remaining mousse.  End with the top       Klayer and moisten with the remaining syrup.  Wrap the pan in plastic and   Krefrigerate the dessert at least 6 hours to set the mousse.  May be        Kprepared up to 3 days in advance up to this point.                         K                                                                           KFinishing.  Whip the cream until it holds a firm peak.  Using a cookie     Kcutter or a melon ball scoop, make the chocolate shavings by dragging the  Ktool across the surface of the chocolate.  Run a small, sharp knife        Karound the inside of the pan.  Remove the side of the pan and lift it      Koff.  Spread the outside of the dessert with the whipped cream, using an   Koffset spatula.  Press the chocolate shavings against the side of the      Kdessert, using a clean spatula.  Pipe the remaining whipped cream in a     Kseries of rosettes, using a pastry bag fitted with a medium size star      Ktube, around the top border of the dessert.  Sprinkle some chocolate       Kshavings in the center of the top and a pinch on each rosette.             K                                                                           KHolding.  Keep the finished dessert refrigerated, loosely covered, up to   K6 hours before servings.                                                   KThis striking and unusual dessert utilizes three flavors which harmonize   Kbeautifully in taste and appearance.                                       K                                                                           KPreparing the Sponge.  Butter a 9-inch diameter x 2 1/2 - to - inch deep   Kspringform pan and line the bottom with a piece of parchment paper, cut    Kto fit.  Process the nuts in a food processor until very fine. Sift the    Kcake flour over the nuts and combine.  Whip the yolks, then whip in half   Kthe sugar until light in color and aerated.  Whip the egg whites and salt  Kon medium speed until white and opqaque.  Increase the speed and whip in   Kthe remaining sugar.  Continue whipping the whites until the whites hold   Ka firm peak.  Fold the yolks into the whites, then fold in the pistachio   Kmixture in two or three additions.  Pour the batter into the prepared      Kpan.  Bake at 350 degrees F about 30 minutes.  Remove from the pan and     Kcool on a rack, on the paper.                                              K                                                                           KPreparing the Ganache.  Place the chocolate in a bowl.  Bring the cream    Kto a boil and pour over the chocolate.  Let stand 2 minutes, then whisk    Ksmooth and strain into another bowl.  Refrigerate, whisking until cool,    Kbut not set.                                                               K                                                                           KPreparing the Syrup.  Combine the water and sugar in a small pan and       Kbring to a boil.  Cool and stir in the orange liqueur.                     K                                                                           KPreparing the Filling.  Finely chop the peel and combine with the          Kliqueur.                                                                   K                                                                           KPreparing the Whipped Cream.  Combine the cream, sugar and liqueur and     Kwhip on medium speed until firm.                                           K                                                                           KAssembling.  Using a sharp serrated knife, divide the Pistachio Sponge     Kinto two layers and place one on a cardboard.  Moisten with half the       Ksyrup and spread with most of the Ganache, reserving some for a            Kdecoration.  Drain the candied peel and distribute evenly on the Ganache.  KCover with a layer of whipped cream.  Place the second layer on the cream  Kand moisten with the remaining syrup.  Cover the outside of the cake with  Kthe shipped cream and press the shavings against the side of the cake.     KMake a border of rosettes around the edge of the cake with the remaining   KGanache and decorate the rosettes with cutouts  of candied peel and some   Kpistachios.  Place some chipped pistachios in the center and dust them     Klightly with confectioners' sugar.                                         K                                                                           KHolding.  Refrigerate the cake for up to 6 hours before serving.           9*    German cooking chocolate should be coarsely chopped. butter or, istee J-------------------------------------------------------------------------- FIn a small nonmetal bowl stir together light cream, chopped chocolate,---- Isugar and salt.  Micro-cook, uncovered, on 100% power about 1 1/2 minutes- Hor till chocolate is melted, stirring every 30 seconds.  Stir about HALFs- Fof the hot mixture into the beaten egg yolks.  Return all to the bowl,LFs- Gmixing well.  Micro-cook, uncovered, on 50% power for 2 to 3 minutes orFs- Itill thickened, stirring every 30 seconds.  Stir in vanilla.  Pour into 2- Gpot de creme cups or 6-ounce custard cups.  Cover and chill for several 2- <hours or till firm.  Garnish with whipped cream, if desired.for several 2-  hours or till firm.  Garnish with whipped cream, if desired.for several 2- NOTE: or till firm.  Garnish with whipped cream, if desired.for several 2- ----- or till firm.  Garnish with whipped cream, if desired.for several 2-  ----- or till firm.  Garnish with whipped cream, if desired.for several 2- JSELECTING THE RIGHT CHOCOLATE:  You'll find three basic types of chocolate Ain the baking supplies department of most supermarkets--semisweetchocolate Echocolate, unsweetened chocolate, and sweet chocolate.  The semisweetolate Echocolate is made from chocolate that is just slightly sweetened witholate Isugar.  Unsweetened chocolate is the original baking or cooking chocolatee Gand has no added flavorings or sugar.  And sweet chocolate, such as thetee GGerman cooking chocolate used in the Chocolate Pots de Creme recipe, istee Cchocolate mixed with sugar and sometimes additional cocoa butter or, istee flavorings.ixed with sugar and sometimes additional cocoa butter or, istee KPreparing the Meringue Disks.  Sift half of the sugar with the cocoa       Kpowder.  Whip the egg whites with the salt, incorporating the remaining    Ksugar. Fold in the cocoa mixture.  Pipe out the meringue into two 9- inch  Kdisks on two paper-lined 10 x 15 inch pans or cookie sheets.  Use the      Kremaining meringue to pipe out tiny meringue kisses.  Bake at 300 degrees  KF for about 30 minutes or until dry.  Cool on paper on racks.              K                                                                           KPreparing the Puree.  Combine the raspberries, 1/4 cup sugar and water     Kin a 1 quart saucepan.  Bring to a boil over medium heat.  Cook until      Kslightly thickened, about 5 minutes.  Puree the raspberries, then strain   Kto eliminate the seeds.  Cool the puree.                                   K                                                                           KPreparing the Buttercream.  Combine the 1 cup sugar with the egg whites    Kin the bowl of an electric mixer and whisk over simmering water until the  Ksugar dissolves and the egg whites are hot.  Whip the meringue cool by     Kmachine.  Incorporate the butter, 2 tablespoons at a time.                 K                                                                           KWhip the puree gradually into the buttercream, scraping down the sides     Kof the bowl several times; continue beating until the buttercream is       Ksmooth, then beat in the liqueur.                                          K                                                                           KAssembling the Dessert.  Cut a 10 inch disk from cardboard.  Trim each     Kchocolate meringue disk to a 9 inch diameter with the tip of a sharp       Kparing knife.                                                              K                                                                           KPlace a dab of buttercream on the cardboard disk and affix one of the      Kchocolate meringue disks to it, flat-side down.  Spread the meringue disk  Kevenly with 1 cup of the buttercream, spreading it to the edge.  Top with  Kthe second meringue disk, flat-side up.  Press to adhere.  Spread the top  Kand sides of the dessert evenly with the remaining buttercream.  Adhere    Kthe tiny meringue kisses to the buttercream all over the top and sides.    KDust the top and sides lightly with the confectioners' sugar.              K                                                                           KHolding.  Refrigerate until the buttercream sets, about 1 hours.           ICook and stir hamburger, celery and onion until hamburger is light brown,r Jthen drain. Pour water on rice and add salt in greased 2qt casserole. Stir Hin hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover andir Jcook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately.tir. Cook uncovered for 30 min longer. Stir ?Note: Water chestnuts or bamboo shoots may be added if desired.onger. Stir ?*    Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. desired.n- J-------------------------------------------------------------------------- HCombine milk and flour; stir into eggs.  Combine self-rising flour, salt-- Eand pepper.  Dip roast beef chunks in egg mixture and dredge in flouralt-- Imixture.  Fry in hot deep fat until browned and heated through.  Drain on- %absorbent paper towels and serve hot.rowned and heated through.  Drain on-  absorbent paper towels and serve hot.rowned and heated through.  Drain on- NOTE:bent paper towels and serve hot.rowned and heated through.  Drain on-  NOTE:bent paper towels and serve hot.rowned and heated through.  Drain on- EServe in divided serving dish surrounded by pickles, cherry tomatoes,n on- Hgreen pepper rings, carrot curls, celery sticks and parsley, as desired.n- GIn a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% powerd.r Jfor 1 to 2 minutes or till boiling.  Stir in dried apple.  Let stand for 5 Iminutes.  Drain off excess water.  Meanwhile, place chicken drumsticks in5 Ja shallow baking dish.  Pour the 1/4 cup water over the drumsticks.  Cover Iwith vented clear plastic wrap.  Micro-cook, covered, on 100% power for 5r @to 6 minutes or till the chicken is tender, rotationg the dish awer for 5r Jquarter-turn every minute.  Drain off liquid.  Transfer chicken drumsticks Hto a serving platter.  Cover and keep warm while preparing tomato sauce.ks FFor tomato sauce, in a 4-cup measure combine tomato sauce with choppede.ks Ionions, raisins, cornstarch, shredded orange peel, ground cloves, bottleds Jhot pepper sauce, and drained apple.  Micro-cook, uncovered, on 100% power Gfor 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring everywer Iminute.  Spoon over chicken drumsticks.  Serve with hot rice, if desired.r HIn a 4-cup measure combine apple cider and dnnamon candies.  Micro-cook,.r Huncovered, on 100% power for 4 to 5 minutes or till candies dissolve and.r Gthe cider is steaming hot, stirring once.  Serve in mugs.  Garnish withd.r apple slices, if desired., stirring once.  Serve in mugs.  Garnish withd.r KPRALINE                                                                    K                                                                           FSpread on oiled sheet pan, cool and chop                                   K                                                                           KCRUST                                                                      K                                                                           HUsing the paddle attachment on an electric mixer, at lowest speed, blend   Kthe flour, coconut and butter until the mixture resembles coarse meal.     K                                                                           HDissolve sugar and salt in the water and add it slowly, pouring down the   Jsides of the bowl.  Mix just until the dough comes together.  Press dough  Kinto a ball, if it seems wet, knead a few times.                           K                                                                           HOn a well floured board roll the dough into a 13 inch circle.  Put dough   Kinto a 9 inch pie plate. Trim dough by pressing sides of dough against sideKof pie plate. Refrigerate about 20 minutes.  Place another pie plate on topKof coconut crust, bake shell upside down in a 400 degree oven for 20 minuteKTurn right side up and bake another 45 minutes.                            K                                                                           KFILLING                                                                    K                                                                           KBring milk to a boil in heavy bottomed sauce pan.  Add coconut and scraped Kvanilla beans, add pulp and skins to milk. Simmer 5 minutes. Sift flour andKsugar together add eggs and beat until light. Add 1/4 cup milk then add eggKmixture to milk mixture, cook on high heat whisking constantly until centerKbubbles and is very thick.  Remove from heat and add 4 tablespoons butter, cool.  Pour filling into shell.ove from heat and add 4 tablespoons butter, JBlend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. eese and margarine in mixer. Blend and whip in the sugar. %  DIRECTIONS FOR THE DEVIL DOG CAKES:s amount of filling.espoon for larger    DIRECTIONS FOR THE DEVIL DOG CAKES:s amount of filling.espoon for larger .  1. Sift all of the dry ingredients together.of filling.espoon for larger A  2. Add the shortening, egg, milk and vanilla extract. Mix well.or larger J  3. Drop by teaspoon onto greased cookie sheet (use tablespoon for larger      cakes). teaspoon onto greased cookie sheet (use tablespoon for larger '  4. Bake at 425 degrees for 5 minutes.ie sheet (use tablespoon for larger    4. Bake at 425 degrees for 5 minutes.ie sheet (use tablespoon for larger '  DIRECTIONS FOR THE DEVIL DOG FILLING:ie sheet (use tablespoon for larger    DIRECTIONS FOR THE DEVIL DOG FILLING:ie sheet (use tablespoon for larger (  1. Mix all of the filling ingredients.e sheet (use tablespoon for larger 7  2. Beat with an electric mixer on high for 5 minutes.blespoon for larger    2. Beat with an electric mixer on high for 5 minutes.blespoon for larger 9  Put 2 cakes together with a generous amount of filling.espoon for larger 	  ENJOY!!akes together with a generous amount of filling.espoon for larger DCut meat into small pieces.  Trim all fat and membranes from pieces.ree.il DPound each piece until 1/4-inch or less.  Mix mustard and spices andree.il Gdredge meat on bith sides in mixture.  Have large frying pan medium hot.il Jwith oil.  Fry a few pices at a time 1 to 1/12 minutes on each side, until Hgolden brown.  Keep warm.  Drain mushrooms, reserving liquid, set aside.il GAdd mushroom liquid and Worcestershire sauce to pan.  Simmer and scrape.il Coff pan drippings.  Add mushrooms and wine to liquid, heat, you mayrape.il Ethicken the liquid wit flour or cornstarch if desired, and serve overpe.il meat.en the liquid wit flour or cornstarch if desired, and serve overpe.il  meat.en the liquid wit flour or cornstarch if desired, and serve overpe.il NOTE:en the liquid wit flour or cornstarch if desired, and serve overpe.il  NOTE:en the liquid wit flour or cornstarch if desired, and serve overpe.il DMeat may be pounded ahead of time if desired.  Refrigerate in singlerpe.il Flayers or dry slightly before dredging as this will make it brown moree.il quickly.r dry slightly before dredging as this will make it brown moree.il 4*     Round Steak should be cut 3/4 to 1-inch thick. celery leaves.fand2-- J-------------------------------------------------------------------------- HCut round steak into serving size pieces.  Combine dry mustard, salt and-- Cpepper; sprinkle over round steak and pound on both sides with meatt and-- Bmallet.  Brown steak quickly in oil in large frying pan.  Pour offtt and-- Hdrippings.  Drain liquid from mushrooms and add enough water to make 1/2-- Gcup.  Add liquid and Worcestershire sauce to steak.   Cover tightly and2-- Dcook slowly for 1 1/2 hours.  Add mushrooms during last 5 minutes ofand2-- @cooking time.  Remove steak to warm serving platter and top withs ofand2-- Cmushrooms.  Garnish with carrot curls and parsley or celery leaves.fand2-- J*    Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream-of mushroom soup.hroom soup should be the 10 3/4 oz can of condensed cream-K--------------------------------------------------------------------------- ---------------------------------------------------------------------------HCover and microwave dried beef and 1 cup water in 2-qt casserole on high---)(100%) to boiling, 2 to 3 minutes; drain.water in 2-qt casserole on high--- (100%) to boiling, 2 to 3 minutes; drain.water in 2-qt casserole on high---HStir in onion, noodles, soup, milk, water and parsley flakes.  Cover and---Jmicrowave 10 minutes; stir.  Cover and microwave until noodles are tender,-5 to 6 minutes.nutes; stir.  Cover and microwave until noodles are tender,- 5 to 6 minutes.nutes; stir.  Cover and microwave until noodles are tender,-GStir in cheese.  Cover and microwave until melted, 2 to 3 minutes.  Leter,-stand 5 minutes before serving.owave until melted, 2 to 3 minutes.  Leter,-:*     Carrots should be peeled and cut into 2-inch chunks.ime.fore end ofr-.**    Potatoes should be peeled and quartered.inch chunks.ime.fore end ofr-6***   One 10 oz pkg of frozen okra can be substituted.nks.ime.fore end ofr-J---------------------------------------------------------------------------JRub meat with salt.  Melt Shortening in Dutch oven; add meat and cook over-Fmedium heat, turning once.  Reduce heat; pour barbeque sauce and ciderover-Iover meat.  Cover and simmer on top of range or in 325 degree F. oven forr-I3 to 4 hours.  Add carrots, potatoes and onions 1 1/2 hours before end ofr->cookign time.  Add okra 15 minutes before end of cooking time.fore end ofr-$*    Steak should be 3/4 inch thick.platter.  Granish each steak with 1o---$**   Onion should be thickly sliced.platter.  Granish each steak with 1o---J---------------------------------------------------------------------------HCut steak into 4 pieces; rub with salt and pepper.  Heat butter in large---Hfrying-pan until hot but not brown.  Brown meat on both sides; remove to---Fplatter.  Add sliced onions to frying-pan and fry lightly; remove fromto---Gpan.  Add water to frying-pan, scraping pan to loosen any bits of beef.o---GReturn meat to pan; cover with onion slices.  Add vinegar, mustard, bayo---Dleaf and cloves.  Cover and cook slowly 1 1/2 hours or until tender,bayo---Eturning every 1/2 hour.  Place steaks on serving platter.  Remove bayayo---Gleaf and cloves and place onions on platter.  Granish each steak with 1o---#spiced onion and 3 pimiento strips. platter.  Granish each steak with 1o----*   Round Steak should be cut 1/2-inch thick..  Pour gravy over roll-ups;--J---------------------------------------------------------------------------HTrim separable fat from steak nd remove bone.  Pound with meat mallet or---Isaucer; slice into strips 1 inch wide and 4 inches long.  trim any excess--Ifat from bacon.  Place bacon slices on steak strips and roll up, securing--Cwith small wooden picks.  Brown roll-ups slowly in hot oil in largecuring--Ifrying-pan.  Remove roll-ups to pressure pan.  Add soup-mix and 2 cups of--Fwater to frying-pan and simmer 3 minutes, scraping particles from pan. of--GPour liquid over roll-ups.  Cook at 10 lbs pressure 10 minutes.  Removeof--Eroll-ups to warm serving dish.  Combine cornstarch and 1/2 cup water,veof--Hmixing until smooth.  Add to liquid in pressure pan and simmer, stirringf--Iconstantly, 3 to 4 minutes or until thickened.  Pour gravy over roll-ups;--)garnish with parsley and cherry tomatoes.ened.  Pour gravy over roll-ups;--9*  Short ribs should be meaty and cut in the English cut.(350 degrees F.)p-J---------------------------------------------------------------------------JTrim excess fat from short ribs.  Combine flour, seasoned salt and pepper;-Idredge shrot ribs.  Brown ribs in oil on all sides in Dutch oven.  Remove;-Jmeat from pan.  Add onions and cook until golden brown.  Place ribs on top-Gof onions.  Combine water, brown sugar, catsup, vinegar, garlic and baytop-Ileaves; pour over ribs.  Cover and bake in moderate oven (350 degrees F.)p-/2 1/2 hours.  Remove bay leaves before serving.rate oven (350 degrees F.)p-KMethod:                                                                    KPreheat oven to 350ø F.  Spray a 9" x 12" baking dish with a nonstick sprayKCream margarine with sugar.  Beat in egg.  Sift together dry ingredients.  Kinto egg mixture alternating with milk and vanilla.  In food processor, proKegg with sugar until well mixed.  Add margarine and process and then milk. Kdry ingredients into processor and pulse 3 or 4 times, just until mixed.  (Kwash processor - reserve for next step.)  Spread batter evenly into prepareKdish.                                                                      
 ish.                                                                      KTop with fruit.  Mix topping ingredients together in food processor or mixeKDot over top of cake.  Bake 30 - 40 minutes or until skewer comes out cleanKCool completely.                                                           
 ool completely.                                                           KFor glaze, heat together apricot jam, lemon juice and water.  Strain into sKsaucepan or glass measuring jug.  Heat on top of stove or in microwave untiKboiling and slightly reduced.  If reduced too much, add a bit more water.  Konto completely cooled cake with pastry brush.  Serve and enjoy.           K                                                                           KNutritional value per servings:  253 calories, 3.8 g protein (6%), 54 g    Kcarbohydrate (83%), 3 g total fat (11%) (.7 g saturated fat), 23 mg cholestK146 mg sodium.                                                             K                                                                           KMixall ingredients in a 9 x 13-inch pan.  Mix by hand.  Bake at 350 degreesF. for about 40 minutes.9 x 13-inch pan.  Mix by hand.  Bake at 350 degreesHCook sugar, oleo, and milk until thick.  Remove from heat and add pecansees!and coconut.  Pour over hot cake.thick.  Remove from heat and add pecanseesECook onion and green pepper in oil in large frying-pan until onion isServesEtransparent.  Add ground beef and brown lightly.  Pour off drippings.ServesFSoak bread in milk.  Add eggs, apple, apricots, curry powder, salt andervesIpepper to beef.  Add bread and milk.  Mix well.  Place in 2-qt oven-proofesJcasserole; bake in a moderate oven (350 degrees F.) for 45 minutes.  ServesDwith curry condiments such as chutney, raisins, shredded coconut and Servessunflower seeds.ments such as chutney, raisins, shredded coconut and ServesICombine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to fullwtGrolling bowl, stirring constantly.  Continue boiling 5 min over medium llwtKheat or until candy thermometer reaches 234f stirring constantly to preventJscorching.  Remove from heat; stir in chips until melted.  Add marshmallowtEcreme, nuts and vanilla; beat until well blended.  Pour into greased allowtI9x13" pan.  Cool at room temperature, cut into squares. Makes approx 3lb.wtF1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter anded.wtHchocolate in small saucepan over low heat. Stir to blen and set aside to.wtcool.ate in small saucepan over low heat. Stir to blen and set aside to.wt
ool.ate in small saucepan over low heat. Stir to blen and set aside to.wtC2. Beat eggs until light yellow; add salt, sugar, flour, and pakingde to.wtGpowder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blendo.wt
thouroughly.well. Blend in cooled chocolate, vanilla and pecans. Blendo.wt
houroughly.well. Blend in cooled chocolate, vanilla and pecans. Blendo.wtH3. Pour into prepared pan and bake 35-45 minutes or until knife inserted.wt/in center comes out clean. Cool before cutting.s or until knife inserted.wt in center comes out clean. Cool before cutting.s or until knife inserted.wtfrom: _Cookiemania_ clean. Cool before cutting.s or until knife inserted.wtFFor spice bag, tie orange peel, stick cinnamon, whole clove and openedwerftGcardamom pod in cheesecloth.  In a 4-cup measure combine wine, whiskey,erftJraisins, honey and spice bag.  Micro-cook, uncovered, on 50% power about 6tGminutes or till heated through, but not boiling.  If desired, cover andt 6tJlet stand at room temperature for 2 to 3 hours to develop more flavor.  IftIwine wine mixture is allowed to stand, micro-cook, uncovered on 50% powerftEabout 6 minutes more or till heated through, but not boiling.  Removeowerft9spice bag.  Serve in mugs.  Add some almonds to each mug.ing.  Removeowerft+Cucumbers should be finely dice, unpeeled.- be substituted for the mango.  
 ucumbers should be finely dice, unpeeled.- be substituted for the mango.  KTrim the chicken breast halves of all fat and gristle and separate the     Etenderloin.  Mix soy, oil, honey, lime juice, salt, and cayenne in a e     Hshallow dish just large enough to hold the chicken in one close layer.     KMarinate the chicken in this mixture for 1 hour at room temperature or for Jseveral hours the refrigerator, turning several times.  Grill the chicken  Ibreasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per   Gside.  The chicken may also be sauteed over moderate heat in a skillet r   Glightly filmed with oil.  The bottom of the skillet will darken as the r   (honey caramelizes but is easily cleaned.the skillet will darken as the r   
 oney caramelizes but is easily cleaned.the skillet will darken as the r   ECut the breasts in thick slices and fan on dinner plates, placing thee r   Gtenderloins along side.  Spoon the salsa over the top and drizzle with r   the mayonnaise.ng side.  Spoon the salsa over the top and drizzle with r   
 he mayonnaise.ng side.  Spoon the salsa over the top and drizzle with r   0MANGO SALSA                                     e top and drizzle with r   K                                                                           KSlice the mango flesh from each side of the pit.  One half at a time, make Jan inch cut just inside the skin, then score the flesh in 3/8-inch cubes.  GTurn skin inside out and free the mango flesh with the knife.  Cut the s.  Hcubes in inch dice, reserving any mushy pieces for some other use.  You .  Dshould end up with about 1« cups.  Combine mango with all remaining You .  3ingredients and let sit 30 minutes to blend flavor.th all remaining You .  
 ngredients and let sit 30 minutes to blend flavor.th all remaining You .  I**  Note:  1« Cups peach or papaya dice may be substituted for the mango.  JBrown meat in oil in electric skillet or large frying-pan.  Add celery and Bonion; cover and cook slowly 10 minutes.  Add tomato paste, water,lery and Gnoodles, cheese, olives, salt and pepper; stir to combine.  Cook slowlyand +until noodles are tender, abotu 30 minutes.tir to combine.  Cook slowlyand  until noodles are tender, abotu 30 minutes.tir to combine.  Cook slowlyand NOTE: noodles are tender, abotu 30 minutes.tir to combine.  Cook slowlyand  NOTE: noodles are tender, abotu 30 minutes.tir to combine.  Cook slowlyand 'This is just as good on the second day.tes.tir to combine.  Cook slowlyand KMix all ingredients.  Shape into 4 patties, about 3 1/2 inches in diameter.KPlace in square baking dish 8 x 8 x 2-inches.  If desired, brush each pattyDwith additonal catsup.  Cover loosely and microwave on high (100%) 5h pattyKminutes; turn dish one-quarter turn.  Microwave until done, 2 to 3 minutes.FIn skillet, brown hamburger adn drain thoroughly.  Add onion, carrots,dupr.Hcelery and cabbage.  Combine tomato paste, worcestershire sauce and beefpr.Jstock/bouillon.  Add to crock pot, with Hamburger an stir to blend.  Cover.Eand cook on low setting for 8 to 10 hours, or high setting for 3 to 4Cover.hours.ok on low setting for 8 to 10 hours, or high setting for 3 to 4Cover. hours.ok on low setting for 8 to 10 hours, or high setting for 3 to 4Cover.NOTE:.ok on low setting for 8 to 10 hours, or high setting for 3 to 4Cover. NOTE:.ok on low setting for 8 to 10 hours, or high setting for 3 to 4Cover.GThis is an updated version of an old chuckwagon recipe.  They would usever.Ifinely diced beef and the vegetables and let them cook all day at roundupr.time.y diced beef and the vegetables and let them cook all day at roundupr.IMix mayonnaise and mustard; spread over cut sides of rolls.  Place bottom2.Jhalves of rolls on serving plate.  Top with bologna, tomato, green pepper,. cheese, and top halves of rolls..  Top with bologna, tomato, green pepper,. cheese, and top halves of rolls..  Top with bologna, tomato, green pepper,.JMicrowave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2.minutes.e uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2.Method:                                                                    K                                                                           DMix together honey, mustard and curry powder.  Pour over chicken in        Jovenproof baking dish.  Dot with butter.  Bake in a preheated 350ø F oven  Efor one hour, or until nicely browned. Nutritional value per serving:oven   for one hour, or until nicely browned. Nutritional value per serving:oven  467 calories,                 browned. Nutritional value per serving:oven  !     35 g protein (29%)          wned. Nutritional value per serving:oven  #     36 g carbohydrate (31%)       ed. Nutritional value per serving:oven  #     21 g total fat (40%)          ed. Nutritional value per serving:oven  #     (11 g saturated fat)          ed. Nutritional value per serving:oven  #     197 mg cholesterol            ed. Nutritional value per serving:oven  #     460 mg sodium                 ed. Nutritional value per serving:oven  K                                                                           FIn a 2-cup measure stir together the brown sugar, butter or margarine, on  Icinnamon, and nutmeg.  Stir in the warm water.  Micro-cook, uncovered. on  E100% power for 3 to 4 minutes or till steaming hot.  Stir in the rum.. on  6Serve in mugs.  Garnish with lemon slices, if desired.tir in the rum.. on  F*    Ice cream should be one of the following:  Chocolate-chip Mint oream.      Peppermint.hould be one of the following:  Chocolate-chip Mint oream. J-------------------------------------------------------------------------- HIn a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5-- Jminutes or till steaming hot.  Stir in the cocoa mix.  Pour into two mugs. JTop the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately.ate mixture in each mug with a small scoop of ice cream. IMix ingredients together and mix well.  Use 1/3 Cup of mixture per cup of. boiling water.s together and mix well.  Use 1/3 Cup of mixture per cup of. K     In a 4 cup glass measure, combine the chocolate, half-and-half, and   K     corn syrup.  Cook on HIGH for 2 minutes; stir.  Cook on HIGH for 1 to K     3 minutes more or until smooth, stirring each minute.  Stir in the    K     vanila.  Serve warm over ice cream.                                   K     Preheat oven to 375 degrees for 10 minutes.                           K                                                                           K     1.   Saute mushrooms in the 4 TBS. butter, over medium heat           K          until most of the liquid has evaporated.  Remove from            K          heat and cool slightly.                                          K                                                                           K     2.   Beat eggs lightly in medium bowl.                                K                                                                           K     3.   Add cheese, cream, thyme, salt and pepper to eggs.  Mix          K          until smooth.  Stir in cooled mushrooms to combine.              K                                                                           K     4.   Grease a 12 cup muffin tin, or lightly coat with a vegetable spraK                                                                           K     5.   Place 1 sheet of phyllo on work surface.  Cover remaining sheets K          with slightly damp towel or piece of plastic wrap.  Brush sheet  K          lightly with melted butter.  Repeat procedure with remaining 3   K          sheets of dough.                                                 K                                                                           K     6.   Divide stacked phyllo sheets into 12 sections and, using a sharp K          knife, cut through the 4 layers.                                 K                                                                           K     7.   Fit a 4  layer section into each muffin cup being sure to encompaK          bottom completely.  Spoon filling evenly into phyllo crust.  TrimK          edges, if ragged, with a kitchen scissors.                       K                                                                           K     8.   Bake 20 minutes.                                                 4*    Dessert topping should be in a pressurized can.op each mug of coffee, J-------------------------------------------------------------------------- JIn a 2-cup measure combine water and instant coffee crystals.  Micro-cook, Iuncovered, on 100% power about 4 minutes or just till steaming hot.  Stir, Iin Irish whiskey and brown sugar.  Serve in mugs.  Top each mug of coffee, .mixture with some pressurized dessert topping.gs.  Top each mug of coffee, /  1. Combine eggs, sugar, and melted margarine.l smooth.wdered sugar orake 6  2. Add dry ingredients alternating with the liquids.h.wdered sugar orake 8  3. Beat very well with each new addition until smooth.wdered sugar orake   4. Roll out the dough. each new addition until smooth.wdered sugar orake '  5. Take a glass and cut out circles. ion until smooth.wdered sugar orake   6. Deep fry circles in oil. circles. ion until smooth.wdered sugar orake !  7. Roll in confectioners sugar.cles. ion until smooth.wdered sugar orake HLightly shape ground beef into 1 1/2-inch balls.  Lightly brown balls ingonImargarine in large frying-pan, about 5 minutes.  Add the green pepper andonAonion to meatballs; cook 5 minutes, stirring occasionally.  Drainpper andonGtomatoes, reserving liquid.  Add tomatoes, all but 1/4 c tomato liquid,ndonHbasil and thyme to meat balls.  Cover tightly and cook slowly 5 minutes.donGCombine reserved tomato liquid with flour, stirring until smooth.  Stir.donBinto meatballs, cover tightly and cook 5 minutes or until slightly Stir.donKthick.  Meanwhile prepare Italian Bread Basket and place on platter.  SpoonHmeatball mixture into and around bread.  Garnish with green pepper ringsoon and cherry tomatoes, if desired. bread.  Garnish with green pepper ringsoon and cherry tomatoes, if desired. bread.  Garnish with green pepper ringsoonItalian Bread Basket:if desired. bread.  Garnish with green pepper ringsoon Italian Bread Basket:if desired. bread.  Garnish with green pepper ringsoon*1    Loaf (16 ozs) Italian Bread, Unslicedarnish with green pepper ringsoon1/4  Cup  Margarine, MeltedBread, Unslicedarnish with green pepper ringsoon!1/4  Cup  Parmesan Cheese, Grated Unslicedarnish with green pepper ringsoon 1/4  Cup  Parmesan Cheese, Grated Unslicedarnish with green pepper ringsoonHCut a 3/4 slice from top of bread.  With fork, scoop out inside of breadoonEto form basket, leaving 1-inch bread on all sides and bottom of loaf.eadoonIPlace loaf on foil in shallow baking pan.  Brush top, sides and inside ofonIbread with melted margarine.  Sprinkle loaf with Parmesan cheese, coatingon@sides evenly.  Bake in hot oven (400 Degrees F.) for 10 minutes., coatingonICombine water, sugar and corn syrup in saucepan.  Cook and stir 2 minutesheHor until sugar is dissolved.  Puree kiwi in food processor or blender tosheFequal 3/4 cup puree.  Add lemon juice, peel and sugar mix.  Pour into tosheJshallow metal pan and freeze for approximately 1 hour or until the mixtureeIis firm, but not solid.  When chilled, spoon into a chilled bowl and beateeKwith an electric mixer until the mix is light and fluffy.  Return it to theBfreezer for approximately 2 hours or until firm enough to scoop.  it to the<*     Or substitute your favorite 2 loaf bread dough recipe.with melted75-eJ--------------------------------------------------------------------------eEMelt Shortening in skillet.  Add beef, cabbage and onion.  Cook until-----eHcabbage is nearly done.  Do not brown.  Drain, salt and pepper to taste.--eFRoll bread dough, which has risen once to 1/4-inch thick.  Cut in 5 toe.--eH6-inch squares.  Place 2 to 3 heaping T of mixture on each square; bring--eIcorners together and pinch sides shut.  Let rise 2o minutes.  Bake at 375-eGDegrees F. for about 20 minutes or until brown.  Brush tops with melted75-ebutter as the dough cools.nutes or until brown.  Brush tops with melted75-e9*    Stick cinnamon sould be broken up into small pieces.Garnish withve---eJ--------------------------------------------------------------------------eCIn a 2-cup measure combine water, honey, lemon slices and cinnamon.-------eEMicro-cook, uncovered, on 100% power for about 4 minutes or just till-----eGsteaming hot.  Add the teabags.  Cover and steep for 4 minutes.  Remove---eEtea bags, lemon slices and cinnamon.  Pour into 2 mugs.  Garnish withve---e$additional lemon slices, if desired.  Pour into 2 mugs.  Garnish withve---e8*     Liver should be sliced from 1/4 to 1/2-inch thick.g.tanding.)).cro--, *     Liver should be sliced from 1/4 to 1/2-inch thick.g.tanding.)).cro--,K--------------------------------------------------------------------------- ---------------------------------------------------------------------------HCut liver into serving pieces.  Mix onions, oil, pepper and sage in 1-qt---Kcasserole.  Cover and microwave on high (100 until onions are crisp tender,4 to 6 minutes.er and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.er and microwave on high (100 until onions are crisp tender,JBrush liver with soy sauce.  Arrange with thickest pieces to outsied in 9-,Cinch pie plate.  Spoon onions evenly over liver.  Cover tightly andd in 9-,Imicrowave on high (100%) 3 minutes; turn pie plate one-half turn.  Micro--,Ewave until liver is no longer pink, 1 to 3 minutes (do not overcook).cro--,CLet stand 3 minutes.  (Liver will continue to cook while standing.)).cro--, Let stand 3 minutes.  (Liver will continue to cook while standing.)).cro--,:Sprinkle with lemon juice and parsley just before serving.tanding.)).cro--,Cooking time:  11 minutes ll keep refrigerated for up to 1 week.           
 ooking time:  11 minutes ll keep refrigerated for up to 1 week.           K     The wonderful flavors of this chutney enhance any grilled meat, or    K     try it for a snack , spooned on top of yogurt.  It is best served at  K     room temperature.  Mangoes should be coursely chopped.                K                                                                           K     In a 4 cup glass measure, combine the garlic, ginger, vinegar, and    K     brown sugar.  Cover with wax paper and cook on HIGH for 3 minutes,    K     stirring once.  Stir in the remaining ingredients.  Cover again and   K     cook on HIGH for 8 minutes, stirring once.  Pour into a serving crock K     and refrigerate.                                                      K                                                                           K                                                                           K     NOTE:  The chutney will keep refrigerated for up to 1 week.           FRub rim of cocktail glass with rind of lemon or lime, dip rim in salt.     AShake ingredients with ice and strain into the salt-rimmed glass.salt.     G Preheat oven to 375 degrees for 10 minutes.                           y   K                                                                           G 1.   Saute mushrooms in the 4 TBS. butter, over medium heat               G      until most of the liquid has evaporated.  Remove from                G      heat and cool slightly.                                              G 2.   Beat eggs lightly in medium bowl.                                    G 3.   Add cheese, cream, thyme, salt and pepper to eggs.  Mix              G      until smooth.  Stir in cooled mushrooms to combine.                  H 4.   Grease a 12 cup muffin tin, or lightly coat with a vegetable spray   G 5.   Place 1 sheet of phyllo on work surface.  Cover remaining sheets y   G      with slightly damp towel or piece of plastic wrap.  Brush sheet  y   G      lightly with melted butter.  Repeat procedure with remaining 3   y   G      sheets of dough.                                                 y   G 6.   Divide stacked phyllo sheets into 12 sections and, using a sharp y   G      knife, cut through the 4 layers.                                 y   G 7.   Fit a 4  layer section into each muffin cup being sure to encompay   G      bottom completely.  Spoon filling evenly into phyllo crust.  Trimy   G      edges, if ragged, with a kitchen scissors.                       y   G 8.   Bake 20 minutes.                                                 y   ISift together all the dry ingredients, add nuts and raisins.  Stir in the  Goil, vanilla and hot applesauce.  Pour into a 9 x 13-inch pan.  Bake athe  2350 degrees F. for 30 to 40 minutes or until done.13-inch pan.  Bake athe  JCream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beatdHwell.  Combine flour baking soda and salt; add to creamed mixture.  BeatatdKwell; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreasedIbaking sheet.  Bake at 350 deg for 15 min.  Cool slightly on sheet beforeedremoving to cooling racks. deg for 15 min.  Cool slightly on sheet beforeed.*  Chicken Breast should be skinned and boned.red.lls on the servingnutok,dJ--------------------------------------------------------------------------dCHalve chicken breast lengthwise.  Place one portion, boned side up,-------dIbetween two pieces of clear plastic wrap.  Working from the center to the-dBedges, pound lightly with a meat mallet, forming a rectangle about to the-dD1/8-inch thick.  Remove plastic wrap.  Sprinkle chicken with salt too the-dFtaste.  Repeat with the remaining portion of chicken.  In a small bowlthe-dDstir together cooked rice, shredded orang peel, and ground cinnamon.wlthe-dBSpoon half of the rice orange peel mixture atop one chicken breastn.wlthe-dFportion, spreading it to within 1/4-inch of the edges.  Fold in sides,the-dAroll up jelly-roll style, starting with one end.  Repeat with theides,the-dFremaining rice-orange peel mixture and chicken portion.  Place chickenthe-dIrolls, seam side down, in a shallow baking dish.  Cover with vented clear-dHplastic wrap.  Micro-cook the chicken rolls, covered, on 50% power for 7r-dIto 8 minutes or till chicken is tender, rotating dish a half-turn after 4-dIminutes.  Transfer chicken rolls to a serving platter.  For orange sauce,-dJin a 1-cup measure stir together orange juice and cornstarch.  Micro-cook,dBuncovered, on 100% power for 1 1/2 to 2 minutes or till mixture isro-cook,dGthickened and bubbly, stirring every 20 seconds.  Stir in broken walnutok,dDmeats.  Spoon the orange sauce atop the chicken rolls on the servingnutok,d2platter.  Garnish with cucumber roses, if desired.lls on the servingnutok,d@*     Green Pepper is to be seeded and cut up into small strips.Serve over3F**    Steak is to be Tenderloin Tip or Round steak cut into paper-thinover3"      strips, about 3-inches long.p or Round steak cut into paper-thinover3       strips, about 3-inches long.p or Round steak cut into paper-thinover3K--------------------------------------------------------------------------- ---------------------------------------------------------------------------IBreak cauliflower into flowerets; cut each into 1/4-inch slices.  Combine--Kcauliflower, green pepper, beef, and onion in 2-qt casserole.  Drizzle withJsoy sauce; stir lightly to coat evenly. Cover and microwave on high (100%)hJ6 minutes; stir.  Cover and microwave until meat is no longer pink, 3 to 5hminutes.s; stir.  Cover and microwave until meat is no longer pink, 3 to 5h minutes.s; stir.  Cover and microwave until meat is no longer pink, 3 to 5hKAdd Frozen pea pods.  Cover and microwave until pea pods are thawed, 2 to 3minutes.en pea pods.  Cover and microwave until pea pods are thawed, 2 to 3 minutes.en pea pods.  Cover and microwave until pea pods are thawed, 2 to 3JMix water, cornstarch, bouilion and sugar in 4-cup glass measure.  Stir in3Jjuices from meat.  Microwave uncovered on high (100%) 2 1/2 minutes; stir.3JMicrowave to boiling, 2 to 3 minutes.  Stir into meat mixture.  Serve over3	hot rice. to boiling, 2 to 3 minutes.  Stir into meat mixture.  Serve over3E*    Bonless chuck should be cut into 1-inch cubes as with stew meat.inutesE**   Tomatoes should be whole peeled tomatoes, undrained and chopped.inutes0***  Coose either Onion or Beefy Onion soup mix.ndrained and chopped.inutesG**** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms.utesK--------------------------------------------------------------------------- ---------------------------------------------------------------------------Preheat Oven to 400 degrees F.--------------------------------------------- Preheat Oven to 400 degrees F.---------------------------------------------KIn 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes.IAdd carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mixs.Gblended with wine.  Bake, covered, 1 1/2 hours or until beef is tender.ixs.JAdd mushrooms and bake covered an additional 10 minutes.  Remove bay leaf.. Add mushrooms and bake covered an additional 10 minutes.  Remove bay leaf..KMeanwhile, cook noodles according to package directions.  To serve, arrangebourguignonne over noodles.ording to package directions.  To serve, arrange bourguignonne over noodles.ording to package directions.  To serve, arrange bourguignonne over noodles.ording to package directions.  To serve, arrangeMICROWAVE DIRECTIONS:odles.ording to package directions.  To serve, arrange MICROWAVE DIRECTIONS:odles.ording to package directions.  To serve, arrangeIToss beef with flour, set aside.  In 2-quart casserole, combine tomatoes,geCbay leaf, and beefy onion recipe soup mix blended with wine.  Heat,atoes,geEcovered, at HIGH (Full Power) 7 minutes, stirring once.  Add beef andoes,geJcarrots.  Heat covered at DEFROST (30% FULL POWER), stirring occasionally,eI1 1/4 hours.  Add mushrooms and heat covered at DEFROST (30% FULL POWER),,eH30 minutes or until beef is tender.  Remove bay leaf.  Let stand covered,,e,5 minutes.  Cook Noodles and serve as above.bay leaf.  Let stand covered,,e 5 minutes.  Cook Noodles and serve as above.bay leaf.  Let stand covered,,eFREEZING/REHEATING DIRECTIONS:erve as above.bay leaf.  Let stand covered,,e FREEZING/REHEATING DIRECTIONS:erve as above.bay leaf.  Let stand covered,,eJBourguignonne can be baked, then frozen.  Simply wrap covered casserole ineHheavy-duty Aluminum Foil; freeze.  To reheat, unwrap and bake covered atineG400 degrees F. stirring occasionally to separate beef and vegetables, 1tineKhour.  OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes6or until heated through.  Let stand covered 5 minutes.asionally, 20 minutesJ*   Substitution:  Blend 1 1/2 t lemon juice with enough milk to equal 1/2-    cup; let stand 5 minutes.2 t lemon juice with enough milk to equal 1/2-K--------------------------------------------------------------------------- ---------------------------------------------------------------------------Preheat oven to 425 degrees F.--------------------------------------------- Preheat oven to 425 degrees F.---------------------------------------------;Combine golden onion recipe soup mix with flour; set aside.---------------- Combine golden onion recipe soup mix with flour; set aside.----------------JBeat eggs with buttermilk.  Dip chicken pieces in buttermilk mixture, then-Iflour mixture, coating well.  Place in large shallow baking pan, on rack,n-Iand chill 30 minutes.  Drizzle with butter, then bake 45 minutes or untiln-
well done.30 minutes.  Drizzle with butter, then bake 45 minutes or untiln- well done.30 minutes.  Drizzle with butter, then bake 45 minutes or untiln-NOTE:done.30 minutes.  Drizzle with butter, then bake 45 minutes or untiln- NOTE:done.30 minutes.  Drizzle with butter, then bake 45 minutes or untiln-?This is a great recipe for picnics or just eating on the patio.s or untiln-KGRAHAM CRACKER CRUST WITH SWEET BREAD                                      K                                                                           JCombine ingredients and press into shell, freeze, then bake at 350 degrees Funtil light golden.                                                   rees K                                                                           KFILLING                                                                    K                                                                           KDissolve gelatine in 1/4 cup lime juice.  Heat 1/2 can of milk to warm, addKdissolved gelatine.  Place yolks in mixer bowl and whip, pour in warm milk,Jroom temperature milk, whipping all the time.  Add puree and lime juice.  ,KChill several hours. Top with mirror.                                      K                                                                           KMIRROR                                                                     GAdd sugar and pectin to puree.  Bring to a boil, simmer until liquid is    Kclear (about 4 minutes).  Stir in the gelatine and strain.  Cool to room teKtemp and pour over pie.  Chill                                             K                                                                           KMERINGUE                                                                   K                                                                           KBoil sugar and water to soft ball.  Whip whites to full volume then add hotKsugar in a thin quick stream, whip until cool.  Pipe and torch.            KCRUST                                                                      K                                                                           KIn processor place flour, salt and chilled butter.  Pulse to coarse meal,  Kadd ice water, pulse then pour on to table and work with palms.  Shape,    Kwrap in saran wrap and refrigerate.                                        K                                                                           KFILLING                                                                    K                                                                           KBake 375 degrees                                                           4*     Or enough to fill pie shell with peach halves.l peaches are done.350 J-------------------------------------------------------------------------- JPeel Peaches, cut in half and remove stones.  Arrange halves cut side down Iin an unbaked pieshell.  Mix sugar, flour and cinnamon with cream to maken Fa paste.  Pour over peaches.  Place in hot oven 450 degree F.  Bake 10aken Jminutes or until shell begins to brown.  Reduce heat to moderate oven (350 Gdegrees F.).  Continue baking for 30 minutes or until peaches are done.350 Cool and serve cold.ue baking for 30 minutes or until peaches are done.350 JPlace Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. FMicrowave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.owl. Stir until melted and smooth.100%) until softened, 2 to 2 1/2 minutes.owl.  Stir until melted and smooth.100%) until softened, 2 to 2 1/2 minutes.owl. HMix in marshmallows and peanuts until evenly coated.  Spread in butteredl. Gsquare baking pan 8 x 8 x 2-inches.  Refrigerate until firm, at least 1dl. !hour.  Cut into bars, 2 x 1-inch.s.  Refrigerate until firm, at least 1dl.  hour.  Cut into bars, 2 x 1-inch.s.  Refrigerate until firm, at least 1dl. Makes 32 bars.o bars, 2 x 1-inch.s.  Refrigerate until firm, at least 1dl. FIn a small nonmetal bowl micro-cook butter or margarine, uncovered, on.,er E100% power for 30 seconds to 1 minute or till melted.  Stir in beatenn.,er Jeggs, corn syrup, sugar and flour.  Micro-cook, uncovered, on 50% of power Habout 5 minutes or till slightly thickened, stirring every minute.  Stirer Hin vanilla.  Turn into pecan pie pastry.  Arrange pecan halves atop pie.er HMicro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set,er Grotating the dish a quarter-turn every 2 minutes.  Cool before serving.,er IIn a small mixing bowl stir together flour, chopped pecans and salt.  CuterAin shortening or lard till the pieces are the size of small peas.lt.  CuterFSprinkle cold water over part of the mixture; gently toss with a fork.CuterGPush to side of bowl.  Repeat till all is moistened.  Form dough into auterHball.  On a lightly floured surface roll the ball into a 10-inch circle.terKLine a 7-inch pie plate or quiche dish with the pastry.  Flute edge.  CoverGsurface of pastry with clear plastic wrap.  Spread dried beans atop theoverGplastic wrap to a depth of 1 inch.  Micro-cook, uncovered, on 70% poweroverHfor 6 minutes, rotating the dish a half-turn every 2 minutes.  CarefullyverGlift plastic wrap and beans from pastry.  Micro-cook, uncovered, on 70%yver,power about 2 minutes or till pastry is dry.cro-cook, uncovered, on 70%yverHIn a 15-ounce custard cup micro-cook the butter or margarine, uncovered,.erIon 100% power for 30 to 40 seconds or just till melted.  Swirl the buttererIin the custard cup, coating sides and bottom. Pour the excess butter fromerEthe custard cup into the beaten egg.  Stir in the dark corn syrup andfromerIvanilla.  Stir together flour and baking powder.  Stir flour mixture intoerIegg mixture.  Gently fold in chopped pecans.  Pour the pecan mixture intoerGthe buttered 15-ounce custard cup.  Micro-cook, uncovered, on 50% powertoerFfor 3 to 4 minutes or till the pecan mixture is just set, rotating thertoerIcustard cup a half-turn every minute.  Sift a little powdered sugar atop.er(Serve warm with light cream, if desired.ift a little powdered sugar atop.erF*      Envelope of Meat Marinade From Store should weigh about .8 ozs.untilG**      Steak should be cut into strips, about 1/8-inch thick and aboutntil        3-inches long.e cut into strips, about 1/8-inch thick and aboutntil:***     Green Pepper should be seeded and cut into strips.ick and aboutntilD****    Mushrooms should be stems and pieces, and should be drained.outntil ****    Mushrooms should be stems and pieces, and should be drained.outntilK--------------------------------------------------------------------------- ---------------------------------------------------------------------------HPrepare marinade as diredcted on envelope.  Marinate beef as directed on---envelope; drain well.iredcted on envelope.  Marinate beef as directed on--- envelope; drain well.iredcted on envelope.  Marinate beef as directed on---HCover and microwave onion and margarine in 2-qt casserole on high (100%)---J1 minute. Stir in bouquet sauce, tomatoes, and thyme.  Mix in beef.  Cover-Eand microwave 8 minutes; stir.  Microwave on medium (50%) 10 minutes.Cover- and microwave 8 minutes; stir.  Microwave on medium (50%) 10 minutes.Cover-KShake flour and wine in tightly covered container.  Stir into meat Mixture.KAdd pepper strips and mushrooms; mix into sauce.  Cover and microwave until5meat is tender, 6 to 8 minutes.  Serve over hot Rice.er and microwave until5Use small jar of stuffed green olives in this recipe.t in microwave or or-l#Salt, pepper, and oregano to taste.es in this recipe.t in microwave or or-lJ--------------------------------------------------------------------------lFBrown hamburger; add tomato sauce and seasonings.  Simmer until thick.----lICool.  Add olives and cheese.  Spread in humburger buns.  Wrap in foil or-lFsaran wrap.  Refrigerate until ready to serve.  Reheat in microwave or or-loven. wrap.  Refrigerate until ready to serve.  Reheat in microwave or or-l oven. wrap.  Refrigerate until ready to serve.  Reheat in microwave or or-lMakes 14 to 16 buns.rate until ready to serve.  Reheat in microwave or or-lKThe ultimate in simple elegance and superb tastes, yet easy to make with   Kfew last minute preparations.  Both the pesto and the rice can be done     Kahead.  The colorful vegetables in the rice are a perfect complement,      Kalthough sauteed or steamed and dressed baby squash would work equally     Kwell.                                                                      K                                                                           KCut salmon fillets into 4-5 serving portions, or if very thick, slice on   Kan angle into scallops.  In a skillet, bring to a boil white wine, shallot,Klemon juice, peppercorns, and enough water to cover salmon.  Reduce to a   Ksimmer and slide fillets into pan.  Cook in barely simmering water until   Kslightly underdone.  May remove from heat and leave in pan while assemblingKplatters.                                                                  K                                                                           KArrange watercress or mache on one side of each plate.  Remove salmon      Kfillets from pan with slotted spatula and rest spatula on paper towel a fewKseconds to drain.  Slide salmon onto plates, overlapping the greens and topKwith a spoonful of dill pesto. Arrange wild rice salad on other side and   Kgarnish as desired with cherry tomatoes or sliced tomatoes and dill sprigs.
 arnish as desired with cherry tomatoes or sliced tomatoes and dill sprigs.4WILD RICE SALAD                                     matoes and dill sprigs.
 ILD RICE SALAD                                     matoes and dill sprigs.KRinse rice in strainer or colander.  Put in bowl with cold water to cover  Kand let sit several hours or overnight.  Rinse again and let drain.  In    Ksaucepan, heat olive oil.  Add rice and saute 3-4 minutes.  Stir in heated Kchicken stock and bring to a boil.  Reduce heat, cover and simmer until    Krice is tender and liquid is absorbed, 50-60 minutes.  Remove to a bowl andKtoss with some of the dressing.  Let cool.  Toss with prepared vegetables  Kand additional dressing.  Adjust herbs and seasonings.                     K                                                                           5LIME VINAIGRETTE                                                           
 IME VINAIGRETTE                                                           KBlend vinegar and lime juice.  Whisk in oil and season with salt and       Kpepper.                                                                    
 epper.                                                                    
DILL PESTO                                                                 K                                                                           KBlend in food processor, adding lemon juice, if necessary.  Taste for      Kseasoning.  May be garnished with julienned sun-dried tomatoes.            I*    The original recipe calls for Lard.  I don't know if shortening willed     work or not. recipe calls for Lard.  I don't know if shortening willedK--------------------------------------------------------------------------- ---------------------------------------------------------------------------DBoil together all ingredients.  Add water just enough water to cover-------Hraisins.  Boil until raisins are tender.  Cool.  Add 1 t baking soda and---Henough Unbleached flour to make a stiff batter.  Pour batter into 9-inch---Kround cake pan.  Bake in moderate oven until cake springs back when touchedHlightly (about 1 hour at 350 degrees F).  Serve warm or cold with cream,hedIcustard sauce or powdered sugar frosting.  Walnuts may be added to batteredjust before baking.wdered sugar frosting.  Walnuts may be added to batteredPre-heat oven to 400f. min or until puffed and brown.th parmesan cheese.,ed*** FILLING ***o 400f. min or until puffed and brown.th parmesan cheese.,edIIn large skillet, brown hamburger and drain. Stir in onion, green pepper,edFgarlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauceer,ed/mix;simmer about 10 min stirring occassionally. tomato sauce and sauceer,ed*** BATTER ***ut 10 min stirring occassionally. tomato sauce and sauceer,edFIn a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Adder,ed+flour and salt; beat 2 min or until smooth. 1 min on medium speed. Adder,ed*** ASSEMBLY ***beat 2 min or until smooth. 1 min on medium speed. Adder,edHPour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter,edHover cheese, covering filling completely; sprinkle with parmesan cheese.,ed5Bake at 400f for 25-30 min or until puffed and brown.th parmesan cheese.,ed<*    Apricots may either be halves or whole canned apricots. To serve,.)nndJ--------------------------------------------------------------------------dGTrim fat from pot-roast and het in Dutch oven or electric frying-pan to---dJobtain 2 T drippings.  Discard remaining fat.  Brown meat in drippings, ondIboth sides.  Pour off drippings.  Drain Apricots reserving liquid to pourndFover beef.  Sprinkle onion, majoram, basil and pepper on both sides ofourndEbeef.  Cover tightly and cook slowly 2 to 3 hours, until tender.  AddfourndIherry and salt; cook uncovered 30 minutes or until liquid has cooked downndGto a syrup, basting meat frequently.  Place pot-roast on platter; spoonwnndHsyrup over it.  (Any remaining syrup may be served as an accompaniment.)nndFArrange apricots around pot-roast and garnish with parsley.  To serve,.)nndslice across the grain of meat.st and garnish with parsley.  To serve,.)nnd>Mix ingredients.  Serve well chilled.  Tastes like champagne!!o serve,.)nnd(*     2 to 2 1/2 Cups cut-up Cooked Beef,10 to 12 minutes more, stirrings--.**    Carrots to be cut into 2 1/2-inch Strips 12 minutes more, stirrings--9***   Potatoes to be pared and cut into 1 1/2-inch pieces more, stirrings-- ***   Potatoes to be pared and cut into 1 1/2-inch pieces more, stirrings--K--------------------------------------------------------------------------- ---------------------------------------------------------------------------GMix all ingredients in 2 1/2 Qt casserole.  Cover and microwave on high----I(100%) to boiling, 10 to 12 minutes; stir.  Cover and let stand 5 minutes--Hand microwave until vegtables are tender,10 to 12 minutes more, stirrings--every 5 minutes.til vegtables are tender,10 to 12 minutes more, stirrings--H*    Round Steak should be 1/2' thick, and then cut into serving pieces.r,-K--------------------------------------------------------------------------- ---------------------------------------------------------------------------JTrim excess fat from meat; slash edges to prevent curling.  Combine flour,-Idry mustard, salt, and pepper; use to coat meat.  Reserve remaining flour,-Fmixture.  In skillet, brown meat, half at a time, on both sides in hotour,-Cshortening.  Push meat to one side; stir in reserved flour mixture.hotour,-HCombine water and worcestershire sauce; stir into skillet mixture.  Cookr,-Gand stir until thickened and bubbly, reduce heat.  Cover and simmer forkr,-H1 to 1 1/4 hours or until meat is tender.  Remove meat to platter.  Skimr,-;excess fat from gravy.  Drizzle gravey over meat and serve.latter.  Skimr,-FTenderize round steak.  Dip in milk and then flour, salt and pepper told 4-Dtaste.  Fry in deep fat at approcimately 375 Degrees F. until goldentold 4-Jbrown.  After steak is done, pour off fat leaving about 4 T in pan.  Add 4-GT flour.  Stir until smooth.  Add 1 qt milk.  Stir and cook until untild 4-thickened for steak gravy.h.  Add 1 qt milk.  Stir and cook until untild 4-K     The microwave oven and grill pair up to speed the cooking time of the K     hens and produce the juiciest barbecued hens that you'll ever savor.  K                                                                           K     Preheat the barbecue grill.                                           K                                                                                Split each hen.                                                       
     Split each hen.                                                       K     Place the hens breast side up in a 2 quart microwaveproof casserole.  K     Cover with wax paper and cook on HIGH for 8 minutes. Reposition the   K     hens, placing the lesser cooked areas to the outside of the dish.     K     Cover again and cook on HIGH for 8 minutes.                           K                                                                           K     Place the butter in a 1 cup glass measure.  Cook on HIGH for 1 minute K     to melt.  Stir in the rosemary.  Place the hens, skin side up, on the K     grill.  Baste with the melted rosemary butter.  Cook about 4 minutes. K     Turn the hens over and cook about 4 more minutes or until brown and   K     crisp.                                                                K                                                                           K     To serve, place half a Cornish hen on each plate, and tuck a small    K     rosemary sprig between each leg and breast section, if desired.  If   K     serving chutney, spoon 2 tablespoons of the chutney at the base of    K     each hen and pass the rest.                                           EDredge strips of beef in flour, salt & pepper, brown in oil.  Combine untilKwater, catsup, brown sugar, vinegar, worcestershire, and onion.  Stir well,Kheat and pour over beef.  Bring to boil, reduce heat and cook covered until3beef is tender - about 2 hours.  Stir occasionally.t and cook covered until beef is tender - about 2 hours.  Stir occasionally.t and cook covered until Serves 20 - 25 and freezes well. Stir occasionally.t and cook covered untilKA great way to combine juicy fresh crabmeat and fresh sweet summer corn.   K                                                                           KHeat oil in saute pan, add shallots and red pepper and cook until just     Klimp.  Add crabmeat and seasonings.  Pour in sherry and let reduce         Kslightly.  Add capers and lime or lemon juice and toss to heat through.    K                                                                           KWash, dry and remove stems from spinach.  When ready to serve, toss with   Kenough vinaigrette dressing to coat.  Divide among 4-6 plates a little to  Kthe left of center.  Top with hot crabmeat.  Arrange 3 corn cakes to the   Kright of the salad and serve at once.                                      K                                                                           5VINAIGRETTE DRESSING                                                       K                                                                           KBlend vinegar, salt and pepper.  Gradually whisk in oil                    K                                                                           5CHILI CORN CAKES                                                           K                                                                           KBlend dry ingredients together.  Beat egg slightly and combine with milk   Kand Tabasco sauce.  Stir into dry ingredients to blend.  Fold in green     Kchilies, corn kernels and melted butter.  Let batter sit 20 minutes.  Heat Klightly greased pan to about 375 degrees.  Drop in batter by small         Ktablespoons and cook until golden brown.  Turn until lightly browned on    Ksecond site.  Remove to plate and keep covered until ready to serve.       2*    Ribs should be cut into serving-size peieces.in small bowl.  Covery,lyJ--------------------------------------------------------------------------yHTrim any excess fat from short ribs.  Brown short ribs well on all sides--yG(about 30 minutes) in Dutch oven over medium heat.  Pour off drippings.s--yGAdd broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic,s--yKbay leaf and marjoram.  Bring to a boil; reduce heat, cover and cook slowlyC2 to 2 1/2 hours or until tender, turning once.  Meanwhile, preparek slowlyFHorseradish Sauce.  Place short ribs on serving platter and keep warm.lowlyHSkim fat from cooking liquid.  Combine flour with 1 /2 cup water, mixingwlyDuntil smooth; combine with cooking liquid, bring to a boil, stirringxingwlyIconstantly, reduce heat and cook slowly 3 minutes.  Strain, if necessary,lyBand serve with short ribs.  Garnish platter with tomato wedges andessary,ly2parsley.  Serve Horseradish sauce with short ribs.omato wedges andessary,ly parsley.  Serve Horseradish sauce with short ribs.omato wedges andessary,lyHORSERADISH SAUCEorseradish sauce with short ribs.omato wedges andessary,ly HORSERADISH SAUCEorseradish sauce with short ribs.omato wedges andessary,lyD1/4     Cup    Dairy Sour Cream            1    T   Prepared Mustardsary,ly82 1/2   T      Prepared Horseradish        1/8  t   Saltared Mustardsary,ly 2 1/2   T      Prepared Horseradish        1/8  t   Saltared Mustardsary,lyGCombine sour cream, horseradish, mustard and salt in small bowl.  Covery,lyand refrigerate.am, horseradish, mustard and salt in small bowl.  Covery,lyIIn a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1ryIT water, covered, on 100% power for 2 minutes.  Stir the ground beef intoryJthe partially cooked vegetables.  Micro-cook, uncovered, on 100% power foryH3 minutes, stirring once to break up the meat.  Drain off the fat.  StiroryHin tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powderoryIand pepper.  Micro-cook, uncovered, on 100% power for 4 to 5 minutes moreryGor until mixture is heated through and vegetables are tender.  Sprinklerery'with shredded cheddar cheese and serve.vegetables are tender.  SprinklereryKPeel potatoes, cut crosswise in thirds, and simmer until tender in salted wKto cover.  Drain, turn into a mixing bowl, and very gently mash with the buKleaving lots of big unmashed chunks.  Fold in the chopped shrimp, lemon juiKgarlic, salt, and white pepper.  Gently stir in the two egg yolks.         K                                                                           KWhen the mixture is cool enough to handle, form it into patties about 3/4 iKthick and 1« inches across.  Coat the patties in beaten egg, then roll in  Kcrumbs, making completely formed fritters on a sheet of waxed paper; if    Kpossible, allow to stand about 15 minutes before frying.  These can be madeKseveral hours ahead and refrigerate; bring to room temperature before fryinKYou want to make 18 fritters altogether.                                   K                                                                           KHeat about 1« inches fresh oil to 360ø in a wide pot or 9 inch skillet.  FrKfritters in batches of six for 3 to 4 minutes, or until a very deep brown. Kmust heat the interior thoroughly in order to completely cook the shrimp.  Keach batch on paper towels to drain and keep warm in a very show oven.     K                                                                           KTear off and discard the tough bottom part (about one quarter of the way upKthe chicory.  Combine lemon juice, vinegar, and salt in a mixing bowl, whisKuntil the salt is dissolved.  Add white pepper, then whisk in the olive oilKToss the prepared chicory in the dressing, coating well.                   K                                                                           KArrange a bed of the chicory salad on six fairly large plates, place three Kfritters on each plate, and decorate with generous ribbons of the sauce.   K                                                                           KServe at once.                                                              (100%) until buns are hot, 1 to 2 minutes. Microwave uncovered on high,ils,JCover and microwave onion, green pepper,and margarine in 1-qt casserole on,8high (100%) until vegetables are tender, 3 to 4 minutes. 1-qt casserole on, high (100%) until vegetables are tender, 3 to 4 minutes. 1-qt casserole on,GStir in barbecue sauce, catsup and franfurters.  Cover and microwave on on,Khigh (100%), 2 1/2 minutes, stir.  Cover and microwave until mixture boils,2 to 3 minutes.1/2 minutes, stir.  Cover and microwave until mixture boils, 2 to 3 minutes.1/2 minutes, stir.  Cover and microwave until mixture boils,GSpoon mixture onto buns on serving plate.  Microwave uncovered on high,ils,*(100%) until buns are hot, 1 to 2 minutes. Microwave uncovered on high,ils,(Heat oven to 375f.  Grease cookie sheet.te on cookie sheet; remove to wireeGIn large bowl, beat together butter, brown sugar and 3/4 cup granulatedireeKsugar until light and fluffy.  Add eggs; mix well.  In medium bowl, combineIflour, oats, 1t cinnamon, soda and salt.  Add to sugar mixture; mix well.neHDrop by rounded teaspoonfuls onto prepared cookie sheet.  In small bowl,.neHcombine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each.neJcookie.  Bake 8-10 minutes.  Cool 1 minute on cookie sheet; remove to wiree
cooling rack. 8-10 minutes.  Cool 1 minute on cookie sheet; remove to wiree:*    Hamburger buns should be split, toasted and buttered.m, if desired.--eJ--------------------------------------------------------------------------eCStir together 1/4 c Sour Cream, green onion, bread crumbs, salt and-------eFfreshly ground pepper.  Add the ground beef, mix well.  Shape into two----eG3/4-inch thick patties.  Place patties in a small baking dish.  Loosely---eGcover with clear plastic wrap or waxed paper.  Micro-cook on 100% power---eFfor 3 minutes.  Turn patties over, rotate the baking dish a half turn.r---eEMicro-cook, loosely covered, on 100% power for 2 to 3 minutes more or.r---eFuntil meat is done.  Drain off fat.  Serve the patties on toasted bunsr---eHwith lettuce and tomato.  Dollop with additional sour cream, if desired.--e'Cook spaghetti according to directions..ghetti to kettle.  Stir inwithd.--eHeat oil in skillet.ding to directions..ghetti to kettle.  Stir inwithd.--eFAdd garlic, parsley, and oregano. simmer a minute or 2. add clams withd.--ejuice, pepper and salt.d oregano. simmer a minute or 2. add clams withd.--e
 uice, pepper and salt.d oregano. simmer a minute or 2. add clams withd.--e+Cook over low heat until hot.  DO NOT BOIL!minute or 2. add clams withd.--e
 ook over low heat until hot.  DO NOT BOIL!minute or 2. add clams withd.--eBDrain spaghetti in colander.  Return spaghetti to kettle.  Stir inwithd.--emargarine and parmesan cheese.Return spaghetti to kettle.  Stir inwithd.--e
 argarine and parmesan cheese.Return spaghetti to kettle.  Stir inwithd.--e$Pour sauce over spaghetti and serve. spaghetti to kettle.  Stir inwithd.--e
 our sauce over spaghetti and serve. spaghetti to kettle.  Stir inwithd.--e(From:  Joan Lichtenstein's kitchen, #29.ghetti to kettle.  Stir inwithd.--eKThis is a hearty tasty combination of Caesar salad and steak all in one.   KAny tender cut of beef, or leftover pieces of filet can be used. Trim beef (into strips 3/4" to 1 inch thick strips.es of filet can be used. Trim beef 
 nto strips 3/4" to 1 inch thick strips.es of filet can be used. Trim beef HWash romaine leaves, shake and dry well and tear into bite-sized pieces.ef H(May wrap in layers of paper towels, put in plastic bag and refrigerate ef Gto keep crisp.)  Combine next 10 ingredients, whisking well to blend.   ef 
Set aside.isp.)  Combine next 10 ingredients, whisking well to blend.   ef  Set aside.isp.)  Combine next 10 ingredients, whisking well to blend.   ef EWhen ready to serve, bring steak to room temperature.  Put greens in    ef Jlarge salad bowl and add Parmesan cheese, blue cheese and croutons.  Cook  =steak on hot grill, or pan-fry in heavy skillet on high heat utons.  Cook  Japproximately 4-5 minutes each side, for medium rare.  Sprinkle with salt  Hand pepper after turning once.  Slice steak across grain in thin slices t  Gand add to salad. Pour on dressing and any meat juices, toss and serve  t  immediately.alad. Pour on dressing and any meat juices, toss and serve  t  -Pass extra Parmesan cheese and a pepper mill.at juices, toss and serve  t  JCoarsely crack peppercorns.  Sprinkle both side of the steaks with crushed Gpeppercorns, pressing in firmly with fingers.  Let steaks stand at roomhed Itemperature for 30 minutes.  Preheat a 10-inch Microwave browning dish ond I100% of power for 3 minutes.  Add cooking oil to browning dish.  Swirl tod Ccoat the dish.  Place the steaks in the browning dish.  Micro-cook,irl tod Icovered, on 100% power for 1 minute.  Turn steadks and micro-cook coveredd Hon 100% power for 30 seconds to 1 minute moe or til done.  Remove steaksdd Ito a warm serving platter.  Stir brandy and bouillon granules into liquidd Iin browning dish.  Micro-cook, uncovered, on 100% power for 30 seconds tod 61 minute or till boiling.  Pour over steaks and serve.r for 30 seconds tod IIn a 2-cup measure stir together egg yolks, light cream, sugar, and salt.g FMicro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixturelt.g Gthickens slightly, stirring every minute.  Place the 2-cup measure in at.g Cbowl of ice water and stir egg yolk mixture for 2 minutes.  Stir inin at.g IGalliano, brandy, or Ameretto and vanilla.  Cover surface of mixture withg Fclear plastic wrap and refrigerate till serving time.  To serve, spoonithg Cover one of the above fresh fruits, or a mixture of the above freshoonithg fruits.e of the above fresh fruits, or a mixture of the above freshoonithg  fruits.e of the above fresh fruits, or a mixture of the above freshoonithg NOTE:s.e of the above fresh fruits, or a mixture of the above freshoonithg -----s.e of the above fresh fruits, or a mixture of the above freshoonithg  -----s.e of the above fresh fruits, or a mixture of the above freshoonithg GCool the custard mixture for Stirred Custard Sauce by placing the glassthg Gmeasure inside a larger bowl filled with ice water.  After stirring thethg Jmixture, stir in the Galliano, brandy or Amaretto and the vanilla.  Adding Ethese ingredients at this stage speeds the cooling of the custard anddding Hhelps prevent curdling.  Be sure to place clear plastic wrap directly onng Cthe surface of the custard befroe it is refrigerated.  Covering thely onng Dsurface will prevent a "skin" from forming on the top of the custardy onng sauce.e will prevent a "skin" from forming on the top of the custardy onng Pre-heat oven to 350f.ke. d stir for 1 minute. Cool thoroughly before mng 
 re-heat oven to 350f.ke. d stir for 1 minute. Cool thoroughly before mng CCRUST: Stir together graham cracker crumbs and sugar. Mix in butterore mng Fthoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. mng !Reduce oven temperature to 300f.ringform pan. Bake 10 minutes. Cool. mng 
 educe oven temperature to 300f.ringform pan. Bake 10 minutes. Cool. mng GFILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar,mng Gbeating until fluffy. Add lemon peel and vanilla. Beat in eggs one at amng Htime. Pour into shell. Bake 1 hour or until center is firm. Cool to roomng Ftemperature and then spread with the strawberry glaze. Chill 3 hours.omng 
 emperature and then spread with the strawberry glaze. Chill 3 hours.omng GGLAZE: Blend sugar and cornstarch together in a small saucepan. Stir inmng Dwater and strawberries. Cook, stirring constantly, until the mixture inmng Gthickens and boils. Boil and stir for 1 minute. Cool thoroughly before mng spreading over cheesecake. d stir for 1 minute. Cool thoroughly before mng K     Crust - Cornmeal                                                      K                                                                           KIn bowl combine flour, cornmeal and salt, cut in the shortening until the  Kmixture resembles cornmeal.  Sprinkle ice water over the flour mixture     Kand toss to combine.                                                       K                                                                           KShape dough into a 6 inch disk, wrap in plastic and refrigerate for at     Kleast 30 minutes.                                                          K                                                                           KOn a lightly floured board roll out the dough about 1/8 inch thick and     Kabout a 12 inch circle.  Do not stretch or overwork the dough.  Fit        Kpastry into pie plate, fitting in flush against pie plate.  Crimp and      Kprick all over with a fork, freeze for 1/2 hour.                           K                                                                           KPreheat oven 450 degrees.  Line shell with foil and weight with beans.     KBake for 10 minutes.                                                       K                                                                           K                         RHUBARB FILLING                                   K                                                                           KCut washed rhubarb (red only) into 3/4 inch pieces.  Sift sugar and        Kcornstarch.  Toss the rhubarb in the sugar and coat well.  Spread into     Kpie shell and bake at 350 degrees in prebaked shell for about 45 minutes   Kto one (1) hour. Cool.  Arrange strawberries on top then glaze.            K                                                                           GLAZE                                                                      K                                                                           ABoil until proper consistency                                              "*   Meat should be 1/2-inch thick.at.ch thick slices.  Remove string or1,r J-------------------------------------------------------------------------- EUse meat mallet to pound the steak to 1/4-inch thickness.  In a 2-cup----- Gmeasure micro-cook 4 t water and 1 T butter or margarine, uncovered, on--- H100% power about 45 seconds or until butter is melted.  Stir in stuffing-- Fmix, carrot and green onion.  Spread mixture to within 1/2-inch of theng-- Iedge of the meat.  Roll up jelly-roll style starting with the narrow end.- FTie steak with string or use wooden picks to secure.  Place meat, seamnd.- Dside down, on a nonmetal rack in a shallow baking dish.  Micro-cook,amnd.- Juncovered, on 50% power for 4 minutes.  Meanwhile, stir together 1 t water Iand 1 t kitchen bouquet.  Brush over the meat roll.  Turn meat roll over.r HBrush again with kitchen bouquet mixture.  Micro-cook, uncovered, on 50%.r Ipower for 4 to 7 minutes more or till meat is done, rotating dish every 2r Dminutes.  For the sauce, in a 2-cup measure micro-cook 2 t butter orery 2r Hmargarine, uncovered, at 100% power for 30 to 45 seconds or until butter2r Iis melted.  Stir in flour.  Add 1/2 c water, sherry. 1 t kitchen bouquet,r Hand beef granules; mix well.  Micro-cook, uncovered, on 100% power for 1,r D1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30or 1,r Gseconds.  Slice meat roll into 1/2-inch thick slices.  Remove string or1,r %wooden picks.  Serve sauce with meat.ch thick slices.  Remove string or1,r HDredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.ur HSlip rack under meat; sprinkle with salt and pepper.  Add water, garlic,ur Jonion, tomato sauce, bay leaf and thyme.  Cover and cook in slow oven (325 Idegrees F.) 3 1/2 hours or until tender.  Cook sliced mushrooms in butter5 Iin small frying-pan until tender and golden.  When meat is tender, remove5 Jto cutting board.  Remove bay leaf.  Thicken cooking liquid with 2 T flour Gcombined with 1/4 c water, if desired.  Add mushrooms and sour cream toour Hcooking liquid; cook over moderate heat but do not allow to boil.  Sliceur Gbeef; serve with hot buttered noodles sprinkled with paprika.  Pass oureur cream sauce separately.ttered noodles sprinkled with paprika.  Pass oureur A*    Choose one of the following soup mixes to use in the recipe:ng.es orm-*     Onion, Onion-Mushroom or Beefy Onion.s to use in the recipe:ng.es orm-K--------------------------------------------------------------------------- ---------------------------------------------------------------------------Preheat oven to 350 degrees F.--------------------------------------------- Preheat oven to 350 degrees F.---------------------------------------------GIn large bowl, combine onion recipe soup mix, ground beef, bred crumbs,----.sour cream or yougurt, egg and thyme or basil.ground beef, bred crumbs,---- sour cream or yougurt, egg and thyme or basil.ground beef, bred crumbs,----JSprinkle flour into 9-inch pie pan.  Press ground beef mixture onto bottom-Iand sides of prepared pan, shaping edges 3/4 inch above pan and forming am-Gcenter "well".  Bake 40 minutes, drain.  Fill with 3/4 cup cheese, then am-Hvegetables and remaining cheese.  Bake an additional 10 minutes or untilam-cheese is melted.maining cheese.  Bake an additional 10 minutes or untilam- cheese is melted.maining cheese.  Bake an additional 10 minutes or untilam-MICROWAVE DIRECTIONS:ing cheese.  Bake an additional 10 minutes or untilam- MICROWAVE DIRECTIONS:ing cheese.  Bake an additional 10 minutes or untilam-GIn 9-inch glass pie plate, prepare ground beef mixture as above.  Heat,lam-Huncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes;am-Idrain.  Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes orm-Duntil cheese is melted.  Let stand covered 5 minutes before serving.es orm- 1 1/2 hours, rearranging ribs every 30 minutes.il ribs are tender, 1 1/4 to1*    Short Ribs should be cut into 2-inch pieces. ribs are tender, 1 1/4 to *    Short Ribs should be cut into 2-inch pieces. ribs are tender, 1 1/4 toK--------------------------------------------------------------------------- ---------------------------------------------------------------------------KPlace beef ribs in 4-Qt casserole or bowl.  Mix remaining ingredients; pour;over ribs.  Frfrigerate about 1 hour, turning occasionally.ngredients; pour over ribs.  Frfrigerate about 1 hour, turning occasionally.ngredients; pourKCover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to/1 1/2 hours, rearranging ribs every 30 minutes.il ribs are tender, 1 1/4 toFBeat together butter and sugar in small bowl with electric mixer until katoFlight and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually katoIbeat in flour until thouroughly incorporated. Add water, a few drops at atoHtime, only until dough starts to come away from side of bowl. Wrap doughatoGin plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven tohato)350 deg. Lightly grease 4 cookie sheets.about 2 hours. Preheat oven tohatoEOn lightly floured surface, roll out dough to 1/8" thickness. Cut outtohatoGvar-ious shapes using cookie cutters or homemade cardboard patterns, orhatoHfree- hand. Reroll scraps and cut out. Make small holes with wooden pickatoif planning to hang cookies. cut out. Make small holes with wooden pickatoCBake for 12 to 15 minutes or until beginning to brown around edges. pickato6Removecookies to wire rack to cool before decorating.around edges. pickatoFPrepare icing: Beat egg whites in small bowl with electric mixer untilckatoGfoamy. Slowly beat in the powdered sugar. Continue to beat untion thickkatoGand creamy. Add just enough water to get a good spreading consistency. katoBTint with food coloring, if you wish. Spread evenly over cookies.ncy. katoDDecorate with glitter, sprinkles, dragees and cinnamon red hots, if y. katoHCombine sugar and flour.  Add the rest of the ingredients and place in aatoHsaucepan.  Cook until thick and pour into prepared pie crust.  Bake in aato)375 degrees F. oven until crust is brown. prepared pie crust.  Bake in aatoFMix flour, sugar, cocoa, soda and salt.  Make three wells in the flourntoeoJmixture.  In one put vanilla; in another the vinegar, and in the third theoIoil.  Pour 1 c cold water over all and stir.  No need to beat.  Pour intoeoB8 x 8-inch pan.  Bake at 350 degrees F oven until it springs back.ur intoeoIShake with ice and strain into sour glass.  Decorate with a half-slice ofeolemon and a cherry.strain into sour glass.  Decorate with a half-slice ofeoG1.  Preheat oven to 350.  Grease and flour an 8 inch square baking pan.s.doHMelt butter and 4 oz of white chocolate together in top of double boiler.doFover hot water.  When melted remove from heat and add balance of whiteer.do+chocolate.  Stir to blend well.  Set aside.at and add balance of whiteer.do chocolate.  Stir to blend well.  Set aside.at and add balance of whiteer.doF2.  Beat eggs.  Add sugar.  Beat 2-3 minutes.  Add white chocolate ander.doJbutter mixture, vanilla and flour.  Beat just until smooth.  Add chocolateo)chunks and mix in by hand -- do not beat.just until smooth.  Add chocolateo chunks and mix in by hand -- do not beat.just until smooth.  Add chocolateoJ3.  Pour into prepared pan and bake 35 minutes or until toothpick insertedoIin center comes out clean.  Cool on wire rack.  Cut into squares or bars.do in center comes out clean.  Cool on wire rack.  Cut into squares or bars.dofrom:  _Cookiemania_clean.  Cool on wire rack.  Cut into squares or bars.doD1. In a small bowl combine flours, baking powder, cinnamon and salt.edges.oG2. In a large bowl with mixer at medium speed, beat margarine and brownes.oI   sugar until well blended.  Beat in egg and vanilla.  With mixer at low.o=   speed, gradually beat in flour mixture until well blended.mixer at low.oJ3. Wrap dough in plastic wrap or waxed paper; refrigerate at least 1 hour.oF4. On floured pastry clothy with floured rolling pin, roll out dough, our.oG   1/3 at a time, to 1/8 inch thickness.  Dip heart cookie cutters intour.o	   flour. a time, to 1/8 inch thickness.  Dip heart cookie cutters intour.oJ5. Place cookies on ungreased cookie sheets.  Bake in preheated 350 degreeoJ   according to the following times or until lightly browned around edges.o66. Remove and cool on wire rack.  Decorate as desired.rowned around edges.o
 . Remove and cool on wire rack.  Decorate as desired.rowned around edges.oYields 36 cookies. on wire rack.  Decorate as desired.rowned around edges.oBPut everything in a large bowl and mix it up.  Yeola says that shed edges.o@uses her hands to make sure it's well blended.  Then turn into ahed edges.o@greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hourhed edges.oand 20 minutes.inch pan and bake in a 400-degree oven for 1 hourhed edges.o7From Justin Wilson's "Outdoor Cooking with Inside Help"or 1 hourhed edges.o?I've had this with a delicious Jack Daniels sauce.  I've lookedrhed edges.o;high and low, but can't find the recipe.  If you're ever inokedrhed edges.o;Lafayette Louisiana go to Prejeans, one of the nicest Cajunokedrhed edges.o<restaurants around.  They serve a great bread pudding there,kedrhed edges.o;maybe you can talk them into giving you their sauce recipe.,kedrhed edges.oJ*     Meats should include only one of the following:  Saltpork, Ham Hock,o      or diced bacon.clude only one of the following:  Saltpork, Ham Hock,oJ--------------------------------------------------------------------------oGAdd salt to taste if other than Salt Pork is uxed.  Soak beans in water---oJovernight.  Add salt pork, onion, garlic, chili powder, cumin and oregano;oGsimmer on low heat at least 4 hours or water is absorbed and mixture isno;othick. on low heat at least 4 hours or water is absorbed and mixture isno;oFDissolve yeast in 2/3 c water while your milk is cooling.  Dissolve 1 ;Á}‹Fcup sugar in the hot milk.  Stir all ingredients in large bowl, turn  ;Á}‹Fout and knead about 5 minutes, adding flour if needed.  Knead about 5 ;Á}‹Fminutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours.      ;Á}‹FKnead down and shape into 6 loaves, let rise until doubled in pans.   ;Á}‹FBake at 375 degrees F. for 40 minutes.  Turn out on wire rack and let ;Á}‹Fcool to cold before slicing, if you can.                              ;Á}‹FNOTE: Raisins and/or walnuts can be added for a change.  Also this    ;Á}‹Fbread freezes well.                                                   ;Á}‹F  Saute onion and garlic in butter in a saucepan until tender.  Stir  ;Á}‹Fin remaining ingredients; bring to a boil.  Reduce heat and simmer,   ;Á}‹Funcovered, 30 minutes; stir occasionally.  Discard bay leaf and lemon ;Á}‹Fslices.  PRocess through a food processor if desired.  Use sauce for  ;Á}‹Fbasting and as a side dish on the table.                              ;Á}‹FCream sugar and shortening thoroughly. Add eggs one at a time beating ;Á}‹Fwell after each. Add sifted flour alternately with with 7-UP. Add     ;Á}‹Fextracts. For added flavor use 1/4 tsp almonds. Pour into greased and ;Á}‹Ffloured 4 inch deep tube pan. Bake 1 hr 20 min to 1 hr 30 min at 350  ;Á}‹Fdeg. Cool before taking out of pan.                                   ;Á}‹FMix all until smooth. Bake in greased and floured loaf pans for 1 1/2 ;Á}‹Fhrs at 325.                                                           ;Á}‹FCream sugar and shortening thoroughly. Add eggs one at a time beating      Fwell after each. Add sifted flour alternately with with 7-UP. Add          Fextracts. For added flavor use 1/4 tsp almonds. Pour into greased and      Ffloured 4 inch deep tube pan. Bake 1 hr 20 min to 1 hr 30 min at 350       Fdeg. Cool before taking out of pan.                                        FMix all until smooth. Bake in greased and floured loaf pans for 1 1/2      Fhrs at 325.                                                                F    Peel squash, quarter and cut away seeds. In a 3 qt casserole dish,     Fmelt butter and saute onions and celery on high 5 minutes. stir in         Fgreen onions, garlic  and parsley. Saute 5 minutes. Stir in squash.        FCover. Cook30 minutes. Stir once or twice. Add bread and                   Fseasonings,stir to blend well. Stir in shrimp. Cook on high 10             Fminutes. top with bread crumbs. Reheat 10 minutes..                        F  Saute onion and garlic in butter in a saucepan until tender.  Stir       Fin remaining ingredients; bring to a boil.  Reduce heat and simmer,        Funcovered, 30 minutes; stir occasionally.  Discard bay leaf and lemon      Fslices.  PRocess through a food processor if desired.  Use sauce for       Fbasting and as a side dish on the table.                                   FCream sugar and shortening thoroughly. Add eggs one at a time beating      Fwell after each. Add sifted flour alternately with with 7-UP. Add          Fextracts. For added flavor use 1/4 tsp almonds. Pour into greased and      Ffloured 4 inch deep tube pan. Bake 1 hr 20 min to 1 hr 30 min at 350       Fdeg. Cool before taking out of pan.                                        FMix all until smooth. Bake in greased and floured loaf pans for 1 1/2      Fhrs at 325.                                                                F    Peel squash, quarter and cut away seeds. In a 3 qt casserole dish,     Fmelt butter and saute onions and celery on high 5 minutes. stir in         Fgreen onions, garlic  and parsley. Saute 5 minutes. Stir in squash.        FCover. Cook30 minutes. Stir once or twice. Add bread and                   Fseasonings,stir to blend well. Stir in shrimp. Cook on high 10             Fminutes. top with bread crumbs. Reheat 10 minutes..                        FIn a small bowl, mix together all ingredients until well blended. To       Fuse on corn, prepare corn as directed above, peeling back husks            Fwithout removing them. Rub the exposed kernels on each ear with 1          Ftablespoon of the butter. Then replace the husks, and cook as              Fdirected.  Makes 1/2 cup.                                                  F