Visitors' Recipe Book

	The Master's Tech Home Visitors' Recipe Book
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Monday, Mar. 03, 2008.

@ Saturday, September 20, 1997 The Master's Tech
reach me at: masterstech@masterstech-home.com
I say..
    Hello, and thank you for sharing your recipe(s) with each other in our "Visitors' Recipe Book".
    I have posted recipes which our visitors submitted before the Recipe Exchange Center was created. These recipes are dated Monday, September 1, 1997. Since our 'home on the web' has moved to this new location, the Visitors' Recipe Exchange Center was not available while we were setting it up. I have also added the recipes which were posted at our previous location. These recipes are dated Wednesday, December 31, 1997.
    You can click on any recipe dividing line to get back to the top of this page.
    Enjoy the recipes!

@ Monday, September 1, 1997 at 11:18pm (EDT) Penny
reach me at: Ajpkjmw@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
German Chocolate Cheesecake Squares
Recipe Ingredients:
1-1/2 c graham cracker crumbs
1/2 c sugar
1/2 c butter or margarine, melted
3-8-oz. packages cream cheese, softened
1-l4-oz.can sweetened condensed milk
2-4-oz.packages sweet cooking chocolate, melted
3 eggs
1 tbsp. vanilla extract
Recipe Instructions:
COCONUT PECAN TOPPING:
Prehead oven to 350. Combine crumbs, sugar and margarine;press
firmly on bottom of 15x10 inch jellyroll pan. In large mixer
bowl, beat cheese until fluffy. Gradually beat in sweetened condensed
milk until smooth. Add remaining ingredients except coconut pecan
topping, mix well. Pour into prepared pan. Bake 20 minutes or until
center is set. Cool. Top with coconut pecan topping. Chill.
Refrigerate leftovers

COCONUT PECAN TOPPING:
In heavy sauce pan, combine 1(14oz-) can sweetened consdensed milk
and 3 egg yolk, mix well. Add 1/2 c margarine or butter. Over medium
low heat, cook and stir until thickened and bubbly, 8-10 minutes.
Remove from heat:stir in 1 (3-1/2 oz.) can flaked coconut(1-1/3 c),
1 c chopped pecans and 1 teaspoon vanilla. Cool 10 minutes. Makes
about 2-3/4 cups topping.
@ Monday, September 1, 1997 at 11:26pm (EDT) Kersteter
reach me at: awk@hiwaay.net
Here is my recipe for our Recipe Book.

Recipe Name:
Mexican Pinwheels
Recipe Ingredients:
1 (8 oz.) pkg. cream cheese, softened
2 minced green onions
1/4 cup chopped bell pepper (optional)
1/2 cup salsa (may add more)
4 (12") flour tortillas
Recipe Instructions:
Mix together the softened cream cheese, onions, bell pepper and salsa.
Spread mixture on tortillas; roll up jelly roll fashion and refrigerate
until set. (Flavors will enhance the longer it sets). Just before serving,
slice "jelly rolls" into bit size pieces and arrange on platter.
Serve with your favorite salsa.
Recipe Comments:
Here is an appetizer recipe that I particularly like: I'm sure it is
not an original but I have no idea who the creator is.
@ Monday, September 1, 1997 at 10:29pm (EDT) Kersteter
reach me at: awk@hiwaay.net
Here is my recipe for our Recipe Book.

Recipe Name:
Corn Casserole
Recipe Ingredients:
1 can regular whole kernal corn
1 can creamed style corn
1/2 cup sugar (may add less as Jiffy is sweet)
1 box Jiffy Corn Bread Mix
1 cup sour cream
3/4 stick margarine, melted
Recipe Instructions:
Mix all ingredients.
Bake 45 min. at 450 degrees F.
@ Monday, September 1, 1997 at 10:26pm (EDT) Anonymous Contributor
reach me at: nomad@cu-online.com
Here is my recipe for our Recipe Book.

Recipe Name:
Ok, ya wanna make hash-browned potatos?
Recipe Ingredients:
Spuds
Carrots
Green Onions
Salt & Pepper
Sharp Cheddar Cheese
Recipe Instructions:
Boil some spuds, the night before, to fork-tender. Throw 'em in the fridge
and go to bed.

Drag yer lazy butt out of bed the next day, peel the spuds, (It's a mess!)
and grate. Try to avoid grating your fingers. (I know, it's early...)

Peel and grate 1 carrot per three potatos. Mince a bunch of green onions.
Add both to the potatos, salt and pepper to taste. Sharp (!) Cheddar cheese
is a nice touch. I usually toss in some cayenne pepper, also.

Fluff the things up with a fork.

If you don't care about cholesterol, fry some lightly-shaped palm-sized
hunks in butter. Otherwise, sunflower oil is acceptable. The thinner the
better. How brown is up to you...
Recipe Comments:
The things are gorgeous, with the orange and green. File off the numbers,
and call it your own...

And, oh, by the way, how else are you going to eat carrots at breakfast?

Ya'll take care... I need some sleep. 16 people are coming for breakfast
(Yikes!)
@ Monday, September 1, 1997 at 07:42pm (EDT) Anonymous Contributor
reach me at: andyjo@concentric.net
Here is my recipe for our Recipe Book.

Recipe Name:
Mandarin Orange Cake
Recipe Ingredients:
Cake
1 yellow or pineapple cake mix
1 small can mandarin oranges, juice and all
4 eggs
1/2 c. oil
Frosting
1 small pkg. instant vanilla pudding
1 small container Cool Whip
1- 20oz. can drained crushed pineapple

Recipe Instructions:
Cake
Mix all with mixer. Place in sprayed 9"x13" pan and bake at 350
for 25-30 minutes, or until tested done. Cool.
Frosting
Mix Cool Whip and pudding and let set for 20 minutes. Add well drained
pineapple. Frost cake.
@ Monday, September 1, 1997 at 10:04pm (EDT) Anonymous Contributor
reach me at: LLams777@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Better Than Sex Cake
Recipe Ingredients:
See below
Recipe Instructions:
Bake one box German Chocolate cake mix following package directions.
Let cool. Poke holes in top of cake approximately one inch apart /c end
of wooden spoon. Pour one can Sweetened Condensed Milk over top of
cake. Then pour one jar butterscotch or caramel icecream topping over
top of cake. Spread large container Cool Whip over cake. Top with as
many crushed Heath bars as you like. Refrigerate et enjoy.
@ Monday, September 1, 1997 at 08:14pm (EDT) Teresa Davidson
reach me at: davidson@olywa.net
Here is my recipe for our Recipe Book.

Recipe Name:
DAIRYMAN'S DELIGHT
Recipe Ingredients:
1# ground hamburger, cooked
1C. sour cream
1C. cottage cheese
1 can cream of mushroom soup
3C. cooked pasta (I have found that bowtie pasta works best)
2C. shredded cheddar cheese
any veggies you would like
Tatter Totts for the top

Recipe Instructions:
Mix all ingredients together except for the tatter tots. Place in an
ungreased baking dish and top with tatter tots. Bake covered with foil
at 350degrees for 1-1 1/2 hours or until bubbling in the middle. The
last 15 minutes of cooking I remove the foil to crisp the tatter tots.
@ Monday, September 1, 1997 at 8:26pm (EDT) Suzanne Blakeney
Here is my recipe for our Recipe Book.

Recipe Name:
Chicken Broccoli Bake
Recipe Ingredients:
1 pkg. chicken thighs
1 stalk of broccoli
2 cans cream of chicken soup
1/2 cup mayonaise
1 tsp. lemon juice
2 tsp. curry powder
1 cup grated cheese
bread crumbs
melted butter
Recipe Instructions:
Cook chicken and cut into bite size pieces.
Steam broccoli and cut into bite size pieces.
Mix together soup, mayonaise, lemon juice and curry powder.
Layer bottom of casserole dish with broccoli and add chicken onto next layer.
Pour mixture over broccoli and chicken, mixing them a little.
Cover with grated cheese, and bread crumbs mixed with melted butter.
Bake at 350 degrees for approximately 40 minutes or until bread crumbs
are golden brown.

Recipe Comments:
My kids love this meal . I usually serve it with a baked potato or rice.
@ Monday, September 1, 1997 at 08:20pm (EDT) Anonymous Contributor
reach me at: Sue2AL@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Rhubarb Custard Pie
Recipe Ingredients:
1 9" Double pastry crust
5 cups rhubarb, diced 1/2" cubes
1/4-1 cup granulated sugar
1/4 cup all-purpose flour
3 large eggs, separated at room temperature
1/4 cup lemon juice
Recipe Instructions:
Preheat the oven to 425*. Roll out 1/2 the pastry and line a 9" pie
plate with pastry. Set aside 2 tablespoons of sugar. Combine the rhubarb,
balance of sugar, flour, and the 3 egg yolks. Set aside. In a clean bowl,
whip the egg whites until soft peaks form. Gradually add the 2 tablespoons
of sugar and beat until stiff and glossy. Gently fold the egg whites into
the rhubarb mixture until just combined. Gently pour into lined pie plate.
Roll out second half of pastry and cover pie. Make sure edges are sealed.
Bake for 15 minutes. Reduce heat to 350* and bake an additional 30 minutes
or until crust is golden brown. Let pie cool to room temperature before
serving.

**1 cup of hulled and halved strawberries may be substituted for
1/2 cup of the rhubarb.
Recipe Comments:
My grandmother used to make this for me during the summer. I have
never seen anything like it since, so I wanted to share it with people
who could appreciate it as much I do.
@ Monday, September 1, 1997 at 08:17pm (EDT) Anonymous Contributor
Here is my recipe for our Recipe Book.

Recipe Name:
Tostones
Recipe Ingredients:
plantains (green, not black)
salted water (optional)
oil for frying
salt
Recipe Instructions:
Peel the plantains and slice into 1" pieces. You can soak them in salt
water up to an hour before cooking, but it is not necessary. Fry them in
oil in a frying pan on both sides, until almost cooked through. Take
them out of the frying pan, pat oil off, and "smoosh" them -down and to
the right or left- with a tostones maker or the bottom of a coffee mug.
(The plantain should now look like a patty - it might be necessary to
scrape off from the bottom of the mug with a fork.) Refry the tostones
until they are crispy. Pat off the excess oil again, and salt to taste.

If the plantain is brown, then peel it, slice it lengthwise and fry it.
It will be a sweet side dish for your meal. (I can't remember the name
for this.)
Recipe Comments:
Here's a recipe for the Puerto Rican (and other Caribbean nations)
version of fried plantains. They serve these in the place of french
fries in restaurants and at home.
@ Monday, September 1, 1997 at 07:40pm (EDT) Jack
reach me at: wps1234@cfr.cfr.ncsu.edu
Here is my recipe for our Recipe Book.

Recipe Name:
Chicken Italiano
Recipe Ingredients:
1/2 c. grated Parmesan cheese
2 Tbs. minced fresh parsley or 2 tsp. dried parsley
1 tsp. dried oregano
1 clove minced garlic
1/4 tsp. freshly ground black pepper
2 chicken breasts (boneless & halved)
2 - 3 Tbs. butter or margarine, melted
Recipe Instructions:
In a shallow bowl, combine cheese, parsley, oregano, garlic and pepper;
mix well. Dip chicken in melted butter, then in cheese mixture. Place
chicken in shallow baking dish. Drizzle remaining butter over chicken.
Bake in a preheated oven at 375 F for about 25 minutes, or until tender.
@ Wednesday, December 31, 1997 at 07:15pm (EDT) Ron Hewitt
reach me at: gaxon@nas.com
Here is my recipe for our Recipe Book.

Recipe Name:
chocolate wacky cake
Recipe Ingredients:
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
8 Tbsp cocoa
12 Tbsp (1 cup) oil
3 Tbsp vinegar
2 cups water ( I use two cups of strong coffee)
2 tsp vanilla
Recipe Instructions:
Preheat oven to 375 degrees. In large bowl, mix all the dry ingredients together, blend well.
Then add the remaining ingredients and mix until smooth. Mixture will froth. Pour into greased 9 X 13 inch oblong pan
and bake for 30 minues. Do not over bake. Let cool and frost with your favorite frosting.
NOTE: This chocolate cake is radically different when two cups of robust, rich, thick coffee is used in
place of the two cups of water.
@ Tuesday, June 09, 1998 at 02:55am (EDT) Elizabeth King-Mock
reach me at: MakBeth@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Bundt Brownie
Recipe Ingredients:
1 stick butter
1 TBSP sugar
8 egg yolks
1.5 pkg chocolate chips (melted)
1/2 cup + 2 TBSP flour
3/4 cup heavy cream
8 egg whites whipped
1 TBSP sugar
confectioners' sugar
Recipe Instructions:
CREAM butter and sugar
ADD egg yolks and MELTED chocolate chips
ADD flour and cream ALTERNATELY
FOLD in stiffly beaten egg whites sweetened with the
TBSP of sugar
POUR into bundt pan.
BAKE 40-45 minutes at 375 degree oven
COOL at least 5 minutes and remove from pan.
DUST fluted top of cake with confectioners' sugar.
SERVE cool or cold.
Recipe Comments:
I had a Chocolate Truffle Cake at Rapscallions of Reno
when I was in Reno and asked for the recipe because it
was so incredibly good and melted in my mouth. The
chef wouldn't give me the recipe but the waitress told
me what she'd seen him put into it so I came home and
made about a half dozen attempts to make it before I
came up with the recipe that I use now. It's really
good, and extremely fattening!
@ Wednesday, June 17, 1998 at 07:16pm (EDT) Kurtis Steffen
reach me at: kurtissteffen@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Chopplets (homemade vegie-meat)
Recipe Ingredients:
2-1/2 quarts Water 1/2 cup Flour
1/3 cup Soy Sauce 1/4 cup Wheat Germ
1/2 cup Brewer's Yeast 1/4 cup Oatmeal (uncooked)
2 packages G. W. Broth 1 package G. W. Broth
1 Tablespoon Corn Oil 1-3/4 cups Do-Pep
1 package Dry Onion Soup Mix 2 cups Cold Water
Recipe Instructions:
Combine 2-1/2 quarts water, soy sauce, brewers yeast, G. W. Broth mix
& onion soupe mix in a large kettle (one that has a tight-fitting lid);
add oil, and heat uncovered over medium flame. In the food processor--
with a knive-blade attachment, whiz flour, wheat germ, uncooked oatmeal
and a package of G. W. Broth until fine & powdery. Add Do-Pep, & pulse
3-4 times. REMOVE FLOUR MIXTURE--DRY--FROM FOOD PROCESSOR,& PUT INTO A
LARGE GLASS MIXING BOWL. Add 1-3/4 cups cold water ALL AT ONCE,& stir
with a fork. (The mixture will be quite sticky.) Roll mixture onto a
WET CUTTING BOARD, and slice of Choplets about 1/2 inch thick, and drop
them into the boiling broth mixture. Cover & Reduce heat to a fast sim-
mer, cover, and cook about 45-50 minutes. Great breaded and fried, or
breaded and baked with mashed potatoes or rice pilaff.

For gravy, put 2-3 cups of the broth in blender, turn on, and add about 2 or
3 Tablespoons of flour--s-l-o-w-l-y--. Return to medium flame, and stir in
about 1-2 minutes until thickened.
Recipe Comments:
This is a recipe that grandma taught me to make back in the early 1970's.
I like to make up a batch, and usually serve the first night breaded & fried
with mashed potatoes & gravy, and a dinner salad. Sometimes I grind up the
Choplets in a grinder, add some raw egg, a little flour, and some parsley
flakes for some wonderful (fried) vegie burgers. It's great for stir-frying
with vegetables in a wok, and then serving over a heap of brown rice.
@ Saturday, August 15, 1998 at 08:12pm (EDT) Jason Ellis
reach me at: info@hostingsolutions.net
Here is my recipe for our Recipe Book.

Recipe Name:
BUFFALO CHICKEN WINGS
Recipe Ingredients:
12 chicken wings, cut in half
Vegetable Oil (or Canola Oil) for frying
Salt and Pepper
1/2 stick butter
1 bottle (8 oz.) Frank's "Red Hot" Hot Sauce
*Note: Frank's "Louisiana" Hot Sauce can be substituted, or even Frank's
"Mild" for those with low tolerances - but Frank's is a must to get accurate flavoring.
Recipe Instructions:
Preheat oven to 350 degrees, and preheat oil in deep fryer to 375 degrees.
Fry wings in 375 degree oil for 8 minutes, drain on paper towels. Season with salt
and pepper.
In a saucepan, melt the butter. Add the hot sauce, salt, and pepper.
Toss wings in the sauce *thoroughly*.
Place sauced wings in a shallow baking pan. Pour any remaining sauce over the wings.
Roast in 350 degree oven for 15 to 20 minutes.
Recipe Comments:
Serve with Blue Cheese salad dressing and celery on the side.

NOTE: When eating anything spicy (and these wings are, without a doubt, spicy), do *not*
drink water in response to the burning sensation. It will only make it worse. Have some
celery dipped in blue cheese, and if that doesn't work, eat a slice of bread...

Enjoy!
@ Tuesday, August 18, 1998 at 06:38pm (EDT) Judy T.
reach me at: crcakelady@centuryinter.net
Here is my recipe for our Recipe Book.

Recipe Name:
Snickers Cake
Recipe Ingredients:
1 recipe German Chocolate Cake or 1 box Betty Croc=
ker German chocolate cake mix.
1 package Kraft caramels
1/4 lb. butter or margarine (not diet)
1/2 cup milk
1 cup chocolate chips
1-1/2 c. chopped peanuts (or pecans)
Recipe Instructions:
l. Prepare cake mix as directed; scale out 1/2 of
the cake mixture into a 13 x 9 x 2 pan. (Pan must
be liberally greased and floured.) Bake approxi-
mately 25 minutes at 350 degrees or until cake
springs back when touched. Remove cake and reset
oven to 250 degrees.
2. Melt caramels in saucepan with margarine and
milk until caramels are just melted. BE CAREFUL
NOT TO BURN. Stir well and pour this mixture over
baked portion of cake.
3. Cover cake mixture with chopped nuts and
chocolate chips, then pour remaining cake mixture
over top and shake down gently..
4. Bake 20 minutes at 250 degrees, then increase
heat to 350 degrees and bake another 10 minutes
until cake is done. Let cool overnight. Serve from
pan.

Recipe Comments:
It can be drizzled with milk chocolate chocolate
chips (about 1 cup) mixed with 1 tablespoon shorten-
ing. Enjoy--hope you're not counting calories!!
@ Saturday, August 22, 1998 at 12:40pm (EDT) Linda Roeper
reach me at: Hroeper@pacbell.net
Here is my recipe for our Recipe Book.

Recipe Name:
Hot Clam & Cheese Dip
Recipe Ingredients:
8 oz. cream cheese
2 jars Kraft Old English cheese
2 sm. can drained minced clams
1 sm. can diced ortega chilies
1 bunch chopped green onions
chopped parsley to taste

Recipe Instructions:
Place all ingredients in a 1 1/2 quart casserole.
Zap in microwave for a few minutes.
Mix until blended and serve warm.
@ Monday, September 21, 1998 at 02:27am (EDT) Lori Guthrie
reach me at: guthrie@oio.net
Here is my recipe for our Recipe Book.

Recipe Name:
Chicken Enchiladas
Recipe Ingredients:
1/2 cup chopped onion,1/2 of 8oz.pkg.cream cheese,1Tbsp
water,1tsp.ground cumin,1/4tsp.pepper,1/8tsp.salt,4cups
chopped boiled chicken breast,12 tortillas,Pam cooking
spray,1-10 3/4oz.can cream chicken soup,1-8oz.sour cream,1 cup milk,2 to 4 Tbsp.jalepeno peppers,1/2 cup
shredded cheddar cheese,parsley flakes,tomatoes,fresh
mushrooms and bell pepper.

Recipe Instructions:
Saute onion,bell pepper and mushrooms in small amount
of water until tender;drain.In mixing bowl,stir together cream cheese,1Tbsp.water,cumin,pepper and salt.Stir in sauted onion,bell pepper and mushrooms &
chopped boiled chicken.Wrap tortillas in foil.Heat at
350 degrees for 10 to 15 min.(or until softened).Spray
baking dish with Pam.For each enchilada spoon about 1/4
cup of chicken mixture onto one tortilla;roll up.Place
tortilla seam side down in baking dish.Should make 12
tortillas.
For sauce:In mixing bowl combine soup,sour cream,milk
and jalepeno peppers.Pour over enchiladas.Bake covered
at 350 degrees for 40 minutes or until heated thoroughly.Sprinkle with shredded cheddar cheese and
bake uncovered for 4 to 5 minutes(or until cheese melts).Top with parsley,chopped tomatoes and bell pepper.
Recipe Comments:
I really enjoy cooking and love to try new recipes.I
have tried many and found this to be one of my favorites,so I would like to share it with everyone
so they may enjoy it also.Hope you like!!!!!!!!!!!!
@ Sunday, October 04, 1998 at 07:01am (EDT) Dale
reach me at: daley@athenet.net
Here is my recipe for our Recipe Book.

Recipe Name:
PARTY MASHED POTATOES
Recipe Ingredients:
6-8 Medium red potatoes
1 Small container sour cream
1 Small container whipped cream cheese
Milk
Salt
Butter
Paprika
Recipe Instructions:
Warning: This is NOT a low-cal recipe. I suppose you could use low-cal ingredients, but why ruin it.

Take cream cheese out of fridge 1/2 hr.early to soften. Peel potatoes, cut in halves or quarters and boil in salted water until cooked thru. In bowl, mix sour cream and cream cheese thoroughly. Drain potatoes. Add sour cream mixture, a little at a time while beating with mixer until you get good mashed potato consistency. You may need to add just a splash of milk (I usually resolve this by adding a little more sour cream.) Beat smooth. It should be just a little thicker than regular mashed potatoes. Pour into square glass baking dish and top with pats of butter and sprinkled paprika. Either serve immediately or cover - it will stay warm for awhile. This can also be heated in microwave right before serving but be careful - it will be extremely hot.
These will be the best, most fattening mashed potatoes you've ever had.
@ Wednesday, October 28, 1998 at 04:04pm (EST) Jean
Here is my recipe for our Recipe Book.

Recipe Name:
Pilgram Pumpkin Pie
Recipe Ingredients:
1-9" pie crust, unbaked
2 cups cooked pumpkin
1-13oz. can evaporated milk
2 eggs
1/2 cup packed brown sugar
1/2 cup sugar
1 1/2 teaspoon cinnamon*
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1/2 teaspoon ground cloves
*or instead of cinnamon & next four (4) spices use
2 teaspoons pumpkin pie spice mix

Recipe Instructions:
Mix all ingredients well and pour into pie shell.
bake 15 minutes at 425`F Then turn down oven to 350`Fand bake for 35 minutes or until filling is set.
@ Thursday, October 29, 1998 at 03:53pm (EST) Laura
Here is my recipe for our Recipe Book.

Recipe Name:
Broccoli Rice Casserole
Recipe Ingredients:
1 cup cooked white rice
1 can cream of mushroom soup (undiluted)
20 oz. frozen broccoli
1 - 8 oz. jar Cheeze Whiz
1 med. to large chopped onion
1 stick of butter or margarine
Recipe Instructions:
Combine mushroom soup and cheeze whiz in large sauce pan over low to med heat. In frying pan saute chopped onion in melted stick of butter and add to soup/cheese mixture once onion is clear. Add frozen broccoli and cooked rice - fold to mix well. Pour into lightly greased 13x9 casserole dish and bake at 350 for 20 minutes uncovered.
Recipe Comments:
I got this recipe from my ex-husband's new wife!
@ Friday, October 30, 1998 at 04:18pm (EST) corinne caire
reach me at: ccaire@yahoo.com
Here is my recipe for our Recipe Book.

Recipe Name:
no cook peanut butter chews
Recipe Ingredients:
1 cup of peanut butter (your choice)
1 cup of powered milk (your choice0
1 cup of clear corn syrup (your choice)
Recipe Instructions:
put the ingretients into a large bowl and mix with a
hand use of plastic gloves optional. do not add liquid
to the mixture the syrup and the liquid in the
peanut butter is all the liquid you need after you do
all of that put it into the containers of your choice
I use soup cans tuna cans to name a few
use what ever you like
Recipe Comments:
when my son was small he had a fetish for peanut butter
I was on welfare at the time . The Welfare Deptment
at the time gave recipents a cook book with the above
recipe in it I hope it brings happiness and joy to you
and your family and friends I would like to here from
you and hear how the rescipe turned out ccaire@yahoo.com
@ Wednesday, November 18, 1998 at 09:44am (EST) Anonymous Contributor
Here is my recipe for our Recipe Book.

Recipe Name:
Clootie Dumpling
Recipe Ingredients:
1.1/2lb Self raising flour, 1/2lb dark brown sugar, 1/2lb margarine, 3 eggs, 1/2 cupmilk, 3tsp baking powder, 3tsp ginger,3tsp mixed spice, 3tsp cinnamon, 3/4 tin treacle
Recipe Instructions:
Sieve flour, baking powder, ginger, mixed spice, cinnamon. Add sugar. Rub in margarine. Add eggs. Add treacle. Add milk (if necessary). Scald muslin cloth with boiling water. Lay wrung cloth on flat surface, dust generously with flour and 1tsp baking powder. Cover evenly as this forms the skin of the dumpling. Place dumpling mixture in centre and tie loosely with string. Place in a large pan of boiling water. Water should never completely cover dumpling. Keep topping up with water for 4hours approx.
@ Tuesday, November 24, 1998 at 09:33pm (EST) ShirlK
Here is my recipe for our Recipe Book.

Recipe Name:
Stuffed Mushrooms
Recipe Ingredients:
2lb. mushrooms (some larger for stuffing)
6 Tbsp. butter.
3/4-1 c freshly made wheat (or white) bread crmbs
salt
pepper
1/4 tsp nutmeg.
About 1/2 c. shredded mozzarella cheese.

Recipe Instructions:
Wash all mushrooms and sort out those to stuff. About 10 or 12 good sized ones.
Remove stems from those to stuff, set aside.
Melt 2 Tbsp. butter, roll sutffer caps to coat
outsides an place in baking dish.
Fill each cap with shreded mozzarella, set aside.

Chop remaining mushrooms and stems, fairly finely.
Melt 4 Tbsp. butter in large nonstick skillet.
Add mushrooms, salt and pepper to taste, and saute until darkened and most of the moisture had been absorbed, about 8 minutes.
Remove from heat and add the bread crumbs and nutmeg mixing until it all comes together.
Use a spoon and your hands to shape stuffing mounds
on top of the caps.
Bake in a preheated 350 degree oven for 15-20 mins depending on the cap size.
Serve warm.
@ Wednesday, November 25, 1998 at 11:19am (EST) Debbie
reach me at: dwright@ops.state.al.us
Here is my recipe for our Recipe Book.

Recipe Name:
Candy Grahams
Recipe Ingredients:
1 1/2 sleeve graham crackers
1 stick butter
1 cup sugar
6 Hershey bars
1 cup finely chopped nuts (I prefer walnuts)
Recipe Instructions:
Preheat oven to 350. Line a fairly large cookie sheet with aluminum foil. Place graham crackers in a single layer on foil. In saucepan, melt butter and sugar over low heat until sugar is dissolved. Pour over graham crackers. Place in oven and bake until light brown (approx. 7- 10 minutes) Do not overbake. Break up chocolate bars into squares. Place on top of graham crackers immediatley after removing from oven. The chocolate bars will melt (you may want to lightly spread the chocolate when it melts). Sprinkle one cup of nuts on top. Place in freezer until hardened. Break apart into pieces. Store in cool place.
@ Sunday, January 17, 1999 at 08:49pm (EST) Heather Read
reach me at: heather@practac.com
Here is my recipe for our Recipe Book.

Recipe Name:
guacamole dip
Recipe Ingredients:
2 large avocado's
mild sweet chilli sauce
honey
small red pepper diced
diced onion to taste
Recipe Instructions:
mash avocado's with fork
add small quantity of both red pepper and onion.
add approx 1 teaspoon of sweet chilli sauce
1/2 teaspoon of honey.

mix around and presto.

Recipe Comments:
This was just an experiment and you can be basic and only use the sauce and avacado's or add the rest of the ingredients. What ever way you make it is absolutely scrumptious and very moorish to say the least. ENJOY!
@ Saturday, February 06, 1999 at 06:59pm (EST) J.W. SMITH
reach me at: jsmit@bellatlantic.net
Here is my recipe for our Recipe Book.

Recipe Name:
CREAM SICLE FUDGE
Recipe Ingredients:
3 CUPS SUGAR
2\3 CUP OF CARNATION CREAM
1 1\2 SITCKS BUTTER
7OZ JAR MARSHMALLOW CREME
12OZ WHITE CHOCOLATE CHIPS
3 TEASPOONS ORANGE EXTRACT
ORANGE FOOD COLORING
Recipe Instructions:
COMBINE 3 CUPS OF SUGAR 2\3 CUPS OF CREAM AND 1 1\2
STICKS OF BUTTER IN PAN, BOIL FOR 5 TO 7 MINUTES OR
UNTIL 240 DEGREES ON CANDY THERMOMETER, REMOVE FROM
HEAT AND ADD 12OZ OF WHITE CHOCOLATE CHIP AND 7OZ
OF MARSHMALLOW CREME, BLEND WELL. TAKE OUT ONE CUP
OF THIS MIX AND SET ASIDE, TO THE OTHER MIX ADD 3
TEASPOONS OF ORANGE EXTRACT, AND ORANGE FOOD COLORING
MIX WELL. POUR IN A BUTTERED PAN AND TAKE THE ONE CUP
OF WHITE MIX AND POUR ON TOP. REFRIGERATE FOR 1 HOUR
REMOVE AND CUT INTO SQUARES.
Recipe Comments:
THIS RECIPE WHEN COMPLETE TASTES EXACTLY LIKE CREAM
SICLE ICE CREAM BAR.
@ Tuesday, March 16, 1999 at 05:21pm (EST) PATRICIA KAVANAGH
reach me at: DANPUG@WEBTV.NET
Here is my recipe for our Recipe Book.

Recipe Name:
PASTA SANT ALPHIO
Recipe Ingredients:
1 1/2 - 2 LBS GOOD ITALIAN PENNE PASTA 1 LB BONELESS CHICKEN BREAST CUBED 1 LB CLEANED FRESH ASPARAGUS 4 TO 5 LARGE PLUM TOMATOES (FIRM BUT RIPE) CUT IN 1/4's THEN CUBED 4 TO 5 GARLIC CLOVES MINCED (USE ONLY FRESH!!!) 1 PINT HEAVY CREAM 5 TBSP UNSALTED BUTTER 1/4 CUP IMPORTED ROMANO CHEESE GRATED 1/2 TSP CRUSHED RED PEPPER SALT & PEPPER TO TASTE
Recipe Instructions:
IN SKILLET SAUTEE CHICKEN UNTIL DONE, APPROX 6 TO 8 MINUTES, ADD FRESH ASPARAGUS (CUT INTO 1 INCH PIECES) COOK FOR ADDTIONAL 5 MIN, ADD GARLIC, AND FINALLY TOMATOES COOK AN ADDITIONAL 5 MINUTES. IN MEANTIME BOIL PASTA UNTIL ALDENTE USUALLY 10 TO 12 MINUTES(USE BARILLA BRAND PASTA) IN THE SAUTEE PAN ADD BUTTER , HEAVY CREAM ,SPICES, ROMANO CHEESE, BRING TO A BOIL ON LOW HEAT. WHEN PASTA IS DONE ADD TO SAUTEE PAN AND COOK UNTIL ALL INGREDIENTS ARE MIXED COMPLETELY. TRANSFER TO YOUR FAVORITE PASTA BOWL GARNISH WITH FRESH CHOPPED PARSELY AND ROMANO CHEESE.
Recipe Comments:
WHENMAKING PENNE SANT ALPHIO ONLY USE FRESH INGREDIENTS AND ONLY THE FINEST ITALIAN CHEESES FOR THE BEST RESULTS!!!! AND REMEMBER ALWAYS ENJOY YOUR FOOD!!! CAIO!!!
@ Sunday, March 21, 1999 at 10:03pm (EST) Yvette Ferdinand
reach me at: sunsweet10@ yahoo.com
Here is my recipe for our Recipe Book.

Recipe Name:
Basic Wet Marinade/Food Seasoning.
Recipe Ingredients:
2-3 med Onions, 1lg Garlic bulb,8 Scallions coarsely chopped(1") 6 Pimentoes(non-hot var.) 1bunch Thyme (stripped from stalks) Any other fresh herbs of choice,2-3 T lemon-juice,vinegar 1/4 C water Salt(otional)
Recipe Instructions:
Place all ingredients in blender Puree well.Add more water if blender is not chopping properly. Bottle and keep in fridge to marinade meats, fish or poultry,Useful also for seasoning dried peas/beans,soups,stews& sauted vegetables Keeps well refrigerated.Makes aprox 1 quart.
Recipe Comments:
This is the basic starter seasoning for many dishes in Trinidad&Tobago and many other islands in the Caribbean.Will pop in regularly (if you wish) with many more tast recipes. Yvette
@ Tuesday, March 23, 1999 at 10:58am (EST) Maria Silva
reach me at: melone@bu.edu
Here is my recipe for our Recipe Book.

Recipe Name:
Minestrone Goulash
Recipe Ingredients:
1 shank bone
1 small can of tomatow sauce
1 small white onion
1 small potato
2 carrots
2 celery stalks
1 bag of washed spinach
1 1/2 cups rice (cooked)
Recipe Instructions:
Fill a large sauce pan half way with water. Add shank bone and bring to a boil. When bone looks cooked remove and drain water from pan. Cut meat from around bone and put into blender and chop very finely. Save bone and set aside. The meat should be the consistency of tuna fish form a can.
Boil half a pan of water in large sauce pan. When water is boiling add can of tomato sauce and meat. Add can of tomato sauce. Chop onion and add to pan. Grate or very finely chop all other ingredients (Except for rice). (This is necessary for thickness) Add all ingreidients and let simmer for 1/2 hour to and hour.
The goulash should be very thick and salt and pepper can be added to taste. Also additional water can be added if mixture becomes too thick. When serving garnish heavily with Romano of parmesan cheese, this adds a wonderful flavor.
Recipe Comments:
This is a recipe passed down to me from my Nana from Italy. It can be fozen and is a great addition to any sandwich or meal!
@ Sunday, April 18, 1999 at 11:30pm (EDT) Anonymous Contributor
reach me at: settingthepace@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Watkins Banana Chocolate Dream Cake
Recipe Ingredients:
1 1/2 c. flour
1/2 c. sugar
2 tbsp. Watkins cocoa
1/2 tsp. Watkins baking soda
1/2 tsp. Watkins baking powder
3/4 tsp. Watkins Sea salt
1/4 tsp. Watkins nutmeg
6 tbsp. Watkins cocoa
5 tbsp. oil
3 bananas or use 1 1/2 tbls Watkins Banana extract
1/4 c. milk
1 egg
1 1/2 tsp. Watkins vannila
1 cup chopped Walnuts
Grease and flour an 8x8' pan.

Recipe Instructions:
In a bowl stir first 6 ingredents and chopped Walnuts.

Put oil and the 6 tbsp. cocoa in a glass measuring cup. microwave on high 1 min.

Mash bananas if using them or add banana extract here, stir in milk, egg and vanila.

Add oil cocoa mixture, stir until blended.

Make a hole in dry ingredients. Pour banana & chocolate mixture into hole and stir until well blended. Pour into pan and smooth top.

Bake at 350*F 45 minutes or until toothpick is inserted in center and comes out clean.
""ENJOY""
Recipe Comments:
Watkins associate,
Sherry Barcelo,
online catalog
http://www3.bcity.com/settingthepace/
@ Sunday, June 27, 1999 at 03:30pm (EDT) BOB MCKEE
Here is my recipe for our Recipe Book.

Recipe Name:
COTTAGE CHEESE SALAD
Recipe Ingredients:

2 lbs cottage cheese large or small curds
8 red radishes
6 green onions
salt and pepper to taste
Recipe Instructions:
chop up radishes and green onions and mix well with

cottage cheese cover and refrigerate overnight. salt and pepper to taste.
Recipe Comments:
the flavor from the radishes and green onions will
tranfer to the cottage cheese
@ Thursday, July 01, 1999 at 10:06pm (EDT) Mae Grima.
reach me at: danielle@maltanet.net
Here is my recipe for our Recipe Book.

Recipe Name:
PRINJOLATA -------- Almond Gateaux.
Recipe Ingredients:
3 dozen sponge fingers
2 egg whites
250gr white sugar
3 tablespoons water
Few drops vanilla essance
Crushed almonds
150gr glazed cherries
250gr melted dark chocolate
American frosting

Ingredients for Butter Cream.
225gr margerine
300gr icing sugar
drop of vanilla essence
Recipe Instructions:
Prepare the butter cream by beating the butter and sugar until it reaches a creamy consistency and then ass the vanilla
essance. Put the egg whites, sugar and water into a bowl and beat mixture until stiff then add the vanilla essence.
Remove from heat and leave to cool. Proceed by folding the egg mixture into the butter cream and add half of the almonds
Oil a pudding basin and place sponge fingers, with the butter cream mixture in layers. Leave overnight in refrigerator.
Turn out onto a serving platter, cover with American frosting and decorate with the remaining almonds, cherries and melted
chocolate.
Recipe Comments:
Here in Malta, Prinjolata is a traditional Carnival recipe.
@ Tuesday, July 06, 1999 at 07:16pm (EDT) Megan Bernhoft
reach me at: bernhoftc@dtgnet.com
Here is my recipe for our Recipe Book.

Recipe Name:
Spaghetti Pie
Recipe Ingredients:
1/4 tsp. salt
1/2 tsp. vegetable oil
1/2 lb. spaghetti
1/2 onion
1/2 green pepper
1 egg
1/3 cup grated parmesan cheese
1 tablespoon soft butter or margarine
Dab of shortening
1/2 pound of ground beef
1 cup of spaghetti sauce
1/2 cup shreded mozzarella chesse
3/4 cup ricotta or cottage cheese
Recipe Instructions:
Pre heat the oven to 350 degrees. Boil 2 quarts of
water. Add salt, oil, and speghetti.
Continue boiling for 8-10 minuets, stirring
occasionally. With a colander drain and rinse the
spaghetti in cold water. Use a fork to beat together
the egg, parmesan cheese, and butter or margarine.
Add the speghetti and use two forks to toss until
evenly mixed. Use a paper towel to greae the pie plate
with shortening. Then spoon the speghetti mixture into
the pie plate. Press the mixture to the sides and
bottom to mold it to the shape of plate. Chop up the
onion and green pepper. Cook 1/2 cup of the onion and
1/2 cup of the green pepper with the ground beef over
medium heat. When brown dain off the fat. Then add the
speghetti sauce. Spoon the ricotta or cottage cheese
into the pie "crust" and spread it evenly around the
bottom. Then add the meat sauce. Bake the pie 30-35
minutes. When done, sprinkle the pie with the shreded
chesse. Let cool 10 minutes before serving.
@ Thursday, July 15, 1999 at 07:25pm (EDT) Laura
reach me at: laura@sum.fwi.com
Here is my recipe for our Recipe Book.

Recipe Name:
Tastes-Better-Than-It-Sounds Dip
Recipe Ingredients:
8 oz. brick cream cheese, softened and chopped
3 T. catsup
3 T. Worcestershire sauce

Recipe Instructions:
Beat all ingredients together in a medium bowl with an electric mixer. Serve with potato chips.
@ Saturday, August 14, 1999 at 01:26am (EDT) Starr
reach me at: STARRR5@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
HONEY BUN CAKE
Recipe Ingredients:
1 box yellow cake mix
2/3 cup oil
8 oz sour cream
4 eggs
1/2 cup water
1 cup brown sugar
1 tablespoon cinnamon
2&1/2 cups powder sugar
1 tsp. vanilla
1/2 cup milk

Recipe Instructions:
Mix cake mix,sour cream,oil,eggs,& water together.
Pour 1/2 batter in 9 by 13 greased pan. Mix brown
sugar & cinnamon together sprinkle over batter.
Pour remaining batter over this. Bake at 350 for
about 30 min. When done punch holes in cake. Mix
powder sugar, milk, & vinilla pour over cake while
still warm.
Recipe Comments:
It is also good to eat while it is still warm
@ Sunday, August 15, 1999 at 00:17am (EDT) Susi Hohenlohe
reach me at: susih@nu-world.com
Here is my recipe for our Recipe Book.

Recipe Name:
Dill Pickles
Recipe Ingredients:
20 medium-sized pickling cucumbers (ends cut off)
20 cloves garlic (cut in half)
Whole pepper corns (small handful)
Fresh Dillweed (stems and leaves)
Extra sour Sourdough Bread
Non-Iodized Salt (about 1/2 cup)
Water (1 1/2 gallons)
Recipe Instructions:
Boil water and salt then cool to room temperature. Arrange cucumbers very tightly in jar in vertical layers. Fit garlic,dillweed and peppercorns between layers. Pour room-temperature salt-water to top of jar.
Tear a piece of the extra sour sour-dough bread to fit
the top of the jar and place on top. Place an small
inverted plate over the bread. Put jar outside in
direct sun daily (rotating jar to promote
even curing). Bring the jar inside when sun goes down
and keep warm. I keep mine by the stove. Depending on
the size of the cucumbers, this could take 2-5 days. Change the bread on top every 1-2 days. They're done when they are light green and when cut in half, there
is no 'white' center. Strain out garlic, dillweed and
peppercorns, reserving the brine. Put cucumbers back
into the jar, top with brine and refrigerate.

Recipe Comments:
They're sour and crunchy without the use of vinegar. They taste a lot like Claussen. Naturally fermented is the only way to go. Enjoy.
@ Thursday, September 09, 1999 at 06:24am (EDT) Paula
reach me at: ynot@shreve.net
Here is my recipe for our Recipe Book.

Recipe Name:
V-8 Meatloaf
Recipe Ingredients:
2. lbs. lean ground beef
2. 8 oz can of V*8 Juice
2. Tbs Tony's seasoning
1. pkg dry meatloaf seasoning
1. egg
1/4. cup chopped onion *optional
1/4. cup chopped bell pepper *optional
1. cup quick oats

Recipe Instructions:
Place meat, egg, oats, & veggies in large bowl.
Mix seasoning with 1/2 the can of V*8 juice, pour
into bowl, mix well. Shape into a loaf & place in large loaf pan .With a small spoon make a deep vally in the center of loaf from end to end. shake some Tony's all over & Pour a little V*8 into the vally saveing some for the top later.
bake in a *400 oven for 40 to 45 minutes. When done drain off all the fat and pour the rest of the V*8 all over the top and serve.
Recipe Comments:
I came up with recipe because I hate kathup. and I love V*8 and Tony's seasoning. It is a spicy meatloaf
so i always make 2 one with out the Tony's seasoning & one with it. There is never any left overs in my house on meatloaf night. Any one that has ever tryed it has always asked me for the recipe. I hope you all enjoy it.If you don't like V*8 don't worry you can't taste it.
@ Friday, October 15, 1999 at 03:18pm (EST) Anonymous Contributor
Here is my recipe for our Recipe Book.

Recipe Name:
Honey Cake
Recipe Ingredients:
4 cups flower
2 cups heated honey
1 cup water
1 teaspoon baking powder
1 cup melted butter
1 cup milk
2 cups sugar
Recipe Instructions:
Mix the flower, baking powder, and sugar together. Then
in a seperate bowl mix the butter, milk, water, and
honey together.when both mixtures are mixed mix them
in with eachother. Mix well. Put a pan and bake at
250 for 25 minuets.
@ Friday, October 29, 1999 at 05:07pm (EST) Sarah Feyhl
reach me at: Feyhl@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Greek Meatloaf
Recipe Ingredients:
1 lb ground beef
1 egg
1 cup chopped green onions
3/4 cup fresh bread crumbs
1/2 - 3/4 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tbls. olive oil
1 tbls. red wine or basalmic vinegar
2 cloves garlic, minced
1 tbls. oregano
1 tbls. basil
salt & pepper
Recipe Instructions:
Mix all ingredients in a large mixing bowl by hand, but do not overmix! Shape into a loaf and bake in a meatloaf pan at 375 for 1 to 1 1/2 hours.
@ Friday, October 29, 1999 at 05:23pm (EST) Sarah Feyhl
reach me at: Feyhl@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Three Cheese Baked Penne
Recipe Ingredients:
Casserole:
1 bag (16 oz) penne pasta
1 bag (16 oz) broccoli and cauliflower winter mix (frozen)
2 tbls. butter
2 tbls. flour
1/2 tsp. salt
2 1/2 cups half and half or milk
1 1/2 cups grated havarti cheese (may substitute with muenster)
1 1/2 cups grated colby cheese
3/4 cups grated (fresh) parmesan cheese

Topping:
2 tbls. melted butter
2 tbls. Progresso Italian style bread crumbs

Recipe Instructions:
1) Preheat oven to 350. Cook pasta, adding frozen veggies to boiling water during the last three minutes of cooking. Drain and set aside.

2) Melt 2 tbls butter in a large pot over low heat. Add flour and salt and beat til smooth with a wisk. Add half & half and increase heat to high. Stir constantly til boiling and thickened. Remove from heat and add all three cheeses, stirring til melted.

3) In a seperate bowl, combine the topping ingredients.

4) Combine pasta and veggies with cheese mixture and mix well. Spoon into an ungreased casserole dish and sprinkle topping over the top. Bake 20-30 minutes or until casserole is bubbly and top is crusty.
Recipe Comments:
This recipie is the best. It is my family's absolute favorite meal!
@ Wednesday, November 24, 1999 at 09:01pm (EST) Anonymous Contributor
reach me at: alan_belisle@starkey.com
Here is my recipe for our Recipe Book.

Recipe Name:
Salmon Buca Sardonica
Recipe Ingredients:
4 salmon steaks, about 6 ounces each, an inch thick.
1/2 stick butter
2 -3 large cloves garlic
small jar marinated artichoke hearts
small jar roasted red peppers
1/2 cup pitted black calamata olives
1/2 cup capers
1/2 cup white wine
olive oil
Recipe Instructions:
Mince the garlic, and coarsely chop artichoke hearts,
red peppers, olives. Remove skin from salmon. Either
brush salmon with olive oil and barbeque or pan fry
slowly over medium heat in olive oil until golden.
While the salmon is cooking, melt the butter in a pan
over medium-high heat. Add the garlic and saute 2 -3
minutes, until it just starts to brown. Pour in wine
and let simmer until it reduces by half. Add
artichoke hearts, red peppers, olives, capers and stir
into sauce. Simmer another 2 minutes. Remove salmon
to a platter then top with sauce and serve immediately.
Serves 4.
@ Monday, November 29, 1999 at 03:02am (EST) jay
reach me at: jaym444@cs.com
Here is my recipe for our Recipe Book.

Recipe Name:
Pie shaped steaks
Recipe Ingredients:
Rib eye,
57 sause
Small pie tin 4",
Salt&Pepper,
and Pig fat

Recipe Instructions:
Spread Pig fat in tin. Place steak in middle of the tin. Pour 57 sause over steak. Cover with Pig fat salt & pepper to taste. Bake at 325* for 30 min or until Pig fat turns crispy.
@ Wednesday, December 01, 1999 at 09:25pm (EST) Anonymous Contributor
reach me at: mnmlady2000@yahoo.com
Here is my recipe for our Recipe Book.

Recipe Name:
English Toffee
Recipe Ingredients:
1 cup Semi-sweet Chocolate chips, 1 cup chopped almonds,
1 cup margerine or butter, 1 1/2 cup sugar, 1 Tbs. Karos
corn syrup, 3 Tbs. water. 1/4 cup almonds powered or very
finely chopped.
Recipe Instructions:
Butter a metal pizza pan, then sprinkle a little almond
powder and some chocolate chips on pan. In sause pan melt
butter then add sugar, water, and Corn syrup. Mix well and
cook until 300 degrees.(use candy thermometer) Stir
constantly. When it reaches 300, take off heat, stir in
chopped almonds. Then pour mixture onto pizza pan. Spread
a little. THen add the rest of the chocolate chips onto
the mixture and spread them around as they begin to melt.
When they are all melted, sprinkle more powdered almonds
on the top for decoration. Place in frig, to let chocolate
harden again. Break apart to serve.
Recipe Comments:
This is one of my favorite holiday desserts! I hope you
enjoy it as much as I do.
@ Friday, December 03, 1999 at 03:49pm (EST) Prabha
reach me at: gajjalaprabha@yahoo.com
Here is my recipe for our Recipe Book.

Recipe Name:
Chicken 65
Recipe Ingredients:
Red chilli powder -3tbs
curd -4tbs
corn flour -1 1/2tbs
garlic ginger paste -1tbs
vinegar -1sp
salt -1sp
little colour
green chillies -4chopped
cilantro
Recipe Instructions:
Cut chicken into small pieces.
Wash and drain.
Marinate chicken with all above ingredients
for an hour or more.
Take a pan with oil and fry the chicken pieces
till brown colour.
Take another pan with a little oil
fry green chillies and cilantro for a minute
mix with chicken.
Recipe Comments:
It is very easy to prepare and tastes good.
@ Monday, December 13, 1999 at 10:16pm (EST) Tom Henslee
reach me at: GoPapaT@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Italian Dressing Chicken
Recipe Ingredients:
Whole skinless - boneless chicken breasts (at least one per person)
one Tbls butter per breast
1/4 tsp fresh chopped garlic per breast
finely chopped celery and chopped parsley to taste
1 mediam potato per breast
1 " onion " "
1/4 cup italian dressing per breast
salt to taste
pepper " "
may substitute Cajun seasoning for salt and pepper. Much better that way.

Recipe Instructions:
Use appropriate sized covered pan. I use an electric roaster because I usually cook 6 - 8 at a time.
Melt butter in pan and add garlic and celery.
Add chicken breast and brown on both sides.
Add potatos that have been sliced in rounds about 1/4" thick and spread them over chicken.
Add onions prepared the same way as potatos.
Add italian dressing and parsley over the top of recipe and cover.
Cook at medium temp. (about 250`) for about 35 minutes or until potatos are tender.
Recipe Comments:
This recipe can be used with pork chops and cornish hens as well. The cooking time is about 60 minutes with the hens and they must be cooked breast down or opened at the back lengthwise and spread open breast up and then turned.
@ Friday, December 24, 1999 at 00:34am (EST) Stephanie
reach me at: Apolloboards@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
banana bread
Recipe Ingredients:
you will needd the following:
Butter
Sugar
Eggs
Baking Soda
Salt
Soft Bananas
pecn peices
Recipe Instructions:
1 cup of butter
1 1/4 cups of sugar
2 eggs
2 cups of flour
1 teaspoon of baking soda
1/4 teaspoon salt
3 bananas mashed
1 bag of pecan pieces or any type of nuts (optional)
bake on 375 degrees for about 45 min-50 minor until lightly browned

Recipe Comments:
the secret is to lightly spray the bread loaf pan
@ Sunday, January 02, 2000 at 11:20pm (EST) Anonymous Contributor
reach me at: Izzy04711@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
flaky chicken
Recipe Ingredients:
1 chicken (easier with pieces but whole is fine)
1 box of potato flake (for instant mashed potatoes)
lemon juice
Recipe Instructions:
Peel skin from chicken if still in tact. Soak pieces in lemon juice until you see fit (just a little is fine but i soak for at least a few minutes). Dip chicken into flakes until entirely covered. Bake at 350 degrees until cooked through.
Recipe Comments:
Perfect for any day of the week.
@ Monday, January 17, 2000 at 09:03pm (GMT) BJ Chaumont
reach me at: foxyladyc@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Smoked Pounce Gravy
Recipe Ingredients:
1 Smoked Pounce (3-12lbs)
3 tbsp of cooking oil
1 bunch of green onions
1 Large Onion
1 bunch of parsley
2 pods of garlic
4 cups of water
Recipe Instructions:
In a large black pot or Magnolite pot (lg.) Put cooking oil into and heat then add pounce and let brown. After browning the pounce add all other ingredents except for the water. Let simmer for about 30 minutes . Then gradually add water to the pounce not alot of water just alittle let simmer for another 30 to 40 minutes with a lid on the pot. Keep adding water till you have enough for your guest. Make sure that your gravy is dark if not you make cheat by add some Kitchen Bouquet about 1 tbsp. to gravy. then to thicken the gravy you will need Phillsbury Shaken'Blend gravy mix. about 1 tsp.or judge one how thick you want your gravy! Let the pounce cook until tender. then serve on rice.
@ Monday, January 17, 2000 at 09:18pm (GMT) BJ Chaumont
reach me at: foxyladyc@hootmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Crab & Shrimp Salad
Recipe Ingredients:
16 ot 24 oz bag of imatation Crab meat
1 can of Shrimp
4 Tbsp. of Mayonnaise
1 Tbsp. of Cajun Mayonnaise
1 tsp. of Thousand Island Dressing
chopped onion is optional
1/2 head of lettuces

Recipe Instructions:
Chop up lettuce small
Chop up Crab small
Open can of Shrimp and rinse well
Mix all Mayonnaise and the dressing together
Put all ingred. into a Med size bowl and Mix together well. You may add some Slap Your Moma Season it also is optional. Let Chill in Ice box for about 30 minutes to 1 hour and then serve.
Recipe Comments:
This recipe is good any time of the year my family loves it with any kind of seafood dishes or Just by it's self. Enjoy!!
@ Tuesday, February 15, 2000 at 07:51pm (GMT) Anonymous Contributor
reach me at: Mike5934
Here is my recipe for our Recipe Book.

Recipe Name:
Wild Rice Hot Dish
Recipe Ingredients:
1/2 c wild rice
1 tsp salt
2 Tbs butter or margerine
1 lb ground beef
1 large onion
1 can cr. of mushroom soup
1 can cr. of chicken soup
extra mushrooms (optional)
Recipe Instructions:
soak 1/2 cup rice for 1 hour then cook in 1 cup boiling water w/ 1tsp salt & 2Tbs butter(rice will soak-up water). Brown 1lb. gr. beef and add diced onion, cr. of mushroom soup, & cr.of chicken soup. Add ex. mushrooms if desiered. Add rice. Bake for 1 hr at 350 degrees. You can put croutons on top if you like = good
@ Monday, February 28, 2000 at 02:36am (GMT) Danny
reach me at: elemntskater@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Dreamsicle Smoothie
Recipe Ingredients:
vanilla ice cream
orange juice
Recipe Instructions:
1. Place 4-5 of vanilla ice cream in a blender
2. Pour orange juice until ice cream is barly visable
3. Blend until blended...(looks like a smoothie)
4. Pour in a glass and enjoy!!!
@ Saturday, March 18, 2000 at 11:45pm (GMT) billiekay
reach me at: bilik1711@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
peanut butter fudge the old fashion kind
Recipe Ingredients:
3 cups white sugar
1 1/2 cups milk
1/2 stick of butter
1 teaspoon vanilla
1 teaspoon salt
1 cup peanut butter
9x13 butter pan

Recipe Instructions:
Butter sides of a medium size pan.
Place sugar and milk in pan and stir.
Cook over medium heat until sugar mixture reaches a soft ball. I do this by placeing a little of the sugar mixture in a cup of cold water. If the mixture forms a soft ball then I remove from heat and add butter and vanilla and stir real good. Next add about a cup of peanut butter and stir for 3 minutes. If mixture does not start to set up to pour in pan then you can add a little peanut butter at a time until it starts to set up. Note: if the mixture gets to stiff before pouring into the butter pan you can add some marshmallow to soften the mixture. When mixture is ready to pour it will loose its gloss then place in 9x13 pan and let set up. This is an old fashion receipe.
@ Sunday, March 19, 2000 at 00:09am (GMT) billiekay
reach me at: bilik1711@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Good beef roast
Recipe Ingredients:
3-4lb. english roast [Chuck roast is nest choice]
1 can cream celery sp.
1 can golden cream mushroom sp. [do not change]
l can either cream onion sp. or french onion sp.
1/2 can water
Recipe Instructions:
Place meat in a slow cooker and add all the soups and water. Cook 5-6 hours. Can add potatoes, carrots and onions. Cook until meat is tender.
Recipe Comments:
This is a nice receipe for a day when you are busy or are having company.
@ Sunday, March 19, 2000 at 00:17am (GMT) billiekay
reach me at: bilik1711@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Cream of Mushroom Chicken
Recipe Ingredients:
6 med. size chicken breasts
1 large can of cream of mushroom sp. [about 4 regular size cans]
1/2 can water
Recipe Instructions:
Place chicken and water and mushroom sp. in a slow cooker. Cook for 4-5 hours. The soup makes a real good gravy.
Recipe Comments:
Had this at card club. Really good.
@ Sunday, March 19, 2000 at 00:23am (GMT) billiekay
reach me at: bilik1711@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Slow cooked ButterFly Pork Chops
Recipe Ingredients:
4 butterfly pork chops [ can use a pork roast}
2 jars of Pork Gravy I use Hienz
Can add potatoes onions and carrots if you like.
Recipe Instructions:
Place the above ingredients into a slow cooker and cook 5-6 hours. Until the pork is tender and vegetables or tender. I take a extra jar of pork gravy and use it for gravy over meat when served. Sometimes the gravy in slow cooker is to thin downed to use.
@ Monday, March 27, 2000 at 01:40am (GMT) Louanne Lisk
reach me at: drlisk@thebrainlady.com
Here is my recipe for our Recipe Book.

Recipe Name:
Chocolate Crinkle Cookies
Recipe Ingredients:
1/2 c. oil
4 squares of unsweetened chocolate
2 c. sugar
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
powdered sugar (about 1 cup or a little more)
Recipe Instructions:
Melt the 4 squares of chocolate in a double boiler. Mix the oil, melted chocolate and sugar in a large bowl. Blend in the eggs one at a time. Add the vanilla and beat. Combine in another bowl the flour, baking powder and salt. Add this dry ingredients mixture to the large bowl mixture gradually, mixing well as you go. Chill the dough either overnight or several hours (3 at least). Preheat the oven to 350 degrees. Put powdered sugar on a cutting board or other flat surface. Drop dough a teaspoon full at a time into the powdered sugard and shape it into a ball by rolling around until it is fully coated with the powdered sugar. Place the coated balls onto a cookie sheet (12 to a sheet as they will spread out considerablly). Bake for 10 to 12 minutes. Remove from cookie sheet and let cool or eat warm!
Recipe Comments:
This was a favorite cookie in our family around the holidays. My maternal grandmother always made them and my aunt still makes them. Hope you like these as much as I do!!
@ Sunday, April 16, 2000 at 08:46pm (GMT) candice
reach me at: heartofgold2@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Butterfinger Cake
Recipe Ingredients:
1 Box of yellow cake mix...1 jar of carmel topping (like goes on top of ice cream) 1 can of condensed (eagle brand milk) 1 King size Butterfinger candy bar a medium tub of cool whip topping
Recipe Instructions:
mix an bake cake as directed on the box in a sheet cake pan I use a 9x13 pan when cake is done an still warm punch holes in top of the cake pour the can of condensed (eagle brand) milk all over the top use the whole can..then spread the tub of cool whip topping over the top followed by pouring half a jar of the carmel topping over the top also..then crush the butterfinger candy bar an sprinkle over the top ..refridgerate an let cool
Recipe Comments:
This is a very easy cake to fix I use it alots for those quick fix lunches or family reunions so simply to make an so delissshhhh...but warning its rich
@ Sunday, April 16, 2000 at 08:47pm (GMT) candice
reach me at: heartofgold2@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Butterfinger Cake
Recipe Ingredients:
1 Box of yellow cake mix...1 jar of carmel topping (like goes on top of ice cream) 1 can of condensed (eagle brand milk) 1 King size Butterfinger candy bar a medium tub of cool whip topping
Recipe Instructions:
mix an bake cake as directed on the box in a sheet cake pan I use a 9x13 pan when cake is done an still warm punch holes in top of the cake pour the can of condensed (eagle brand) milk all over the top use the whole can..then spread the tub of cool whip topping over the top followed by pouring half a jar of the carmel topping over the top also..then crush the butterfinger candy bar an sprinkle over the top ..refridgerate an let cool
Recipe Comments:
This is a very easy cake to fix I use it alots for those quick fix lunches or family reunions so simply to make an so delissshhhh...but warning its rich
@ Thursday, April 27, 2000 at 07:07pm (GMT) Anonymous Contributor
Here is my recipe for our Recipe Book.

Recipe Name:
BEST CAKE BROWNIES
Recipe Ingredients:
1/2 C. BUTTER OR MARGARINE,SOFTENED
1 C. SUGAR
4 EGGS
1 CAN (16OZ.)CHOCOLATE SYRUP
1 TSP. VANILLA EXTRACT
1 C. ALL-PURPOSE FLOUR
1/2 TSP. SALT

GLAZE:
1 C. SUGAR
1/3 C. BUTTER OR MARGARINE
1/3 C. MILK
2/3 C. SEMISWEET CHOCOLATE CHIPS
2/3 C. MINIATURE MARSHMALLOWS

Recipe Instructions:
IN A MIXING BOWL, CREAM BUTTER AND SUGAR. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. BEAT IN CHOCOLATE SYRUP AND VANILLA. ADD THE FLOUR AND SALT UNTIL BLENDED. POUR INTO A GREASED 15"X10"X1" BAKING PAN. BAKE AT 350* FOR 20-25 MIN. OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES CLEAN(TOP WILL STILL LOOK WET). COOL ON WIRE RACK FOR 15-20 MIN. MEANWHILE, IN A SMALL SAUCEPAN, COMBINE SUGAR, BUTTER, AND MILK. BRING TO A BOIL: BOIL UNTIL THE SUGAR IS DISSOLVED. REMOVE FROM HEAT; STIR IN CHOCOALTE CHIPS AND MARSHMALLOWS UNTIL MELTED. POUR OVER THE BROWNINES AND SPREAD EVENLY. REFRIGERATE FOR 5 MIN. BEFORE CUTTING.
@ Friday, May 12, 2000 at 07:30pm (GMT) ERIKA
reach me at: BROKE73@HOTMAIL.COM
Here is my recipe for our Recipe Book.

Recipe Name:
BBQ MEATLOAF HAMBURGERS
Recipe Ingredients:
5 LBS HAMBURGER
ONION
GREEN PEPPER
OATMEAL
EGGS

Recipe Instructions:
MIX ALL INGREDIENTRS WELL
FORM INTO HAMBURGERS
COOK ON A HOT GRILL
WHEN THEY ARE ALMOST DONE ABOUT THE LAST TEN MINUTES COVER WITH BBQ SAUCE AND PUT ON A HAMBURGER BUN AND ENJOY......
Recipe Comments:
YOU BASICALLY MAKE THE SAME MIXTURE YOU WOULD FOR MEATLOAF. eVERYONE DOES IT DIFFERENT BUT WHATEVER COMBINATION YOU USE FOR YOUR MEATLOAF WILL BE FINE
@ Sunday, May 21, 2000 at 10:57pm (GMT) Anonymous Contributor
reach me at: shedrick@erols.com
Here is my recipe for our Recipe Book.

Recipe Name:
22 minute cake
Recipe Ingredients:
2 sticks of oleo
4-5 Tbls. cocoa
1 cup water
2 cups sugar
2 cups of flour
2 cups flour
1 tsp baking soda
2 eggs
dash salt
1 tsp vanilla
For Frosting
1 stick oleo
4 Tbls. cocoa
6 Tbls. milk
1 tsp vanilla
1 cup chopped nuts
1 Lb. box of confectioners sugar

Recipe Instructions:
In saucepan melt oleo with the cocoa and water, bring to boil. Remove from heat and add the sugar,flour, soda, eggs, salt and vanilla.
Mix and pour into greased 13X9X2 inch sheet pan. Bake 400 degrees for 20 mins. Before cake is done, about 5 mins before, make the frosting by melting the 1 stick of oleo, cocoa, milk, vanilla, nuts. Bring to boil. Remove from heat and add in the box of confect. sugar. spread over HOT cake as soon as it is removed from oven. Let cool before serving.
Recipe Comments:
This recipe was made for me by my best friend in SC and has been a favorite for about the last 10 yrs. it is very sweet and fills the chocolate craving very well.
@ Sunday, May 21, 2000 at 11:03pm (GMT) Anonymous Contributor
reach me at: shedrick@erols.com
Here is my recipe for our Recipe Book.

Recipe Name:
Light Batter
Recipe Ingredients:
3/4 cup cornstarch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup of water
1 egg slightly beaten

Recipe Instructions:
Mix all ingredients in a deep bowl. Dip in chicken, nugget size pcs. Deep fry in hot oil. This recipe is also good for onion rings.
Recipe Comments:
This was recipe given to me by a friend in VT, it is so easy! With the batter, a few pieces of chicken makes alot. When I am having company, I make this batter earlier in the day and refrigerate it and have the chicken pcs ready and only takes a few minutes to fry up.
@ Wednesday, May 31, 2000 at 11:26pm (GMT) Mrs. Matos
reach me at: wuna@prtc.net
Here is my recipe for our Recipe Book.

Recipe Name:
pumpkin puding
Recipe Ingredients:
2 cups cook pumpkin
1 tsb. vainilla
salt
1 cup sugar (decided)
1 tsb cinnamon
1 cup milk
1 cup all purpose flour
4 eggs
Recipe Instructions:
When the pumpkin are cook and cold put all ingredients in the blender , when all are mixe, put it in a bake dish and put in the oven 375 for one hour.
@ Saturday, June 03, 2000 at 07:56am (GMT) Jess
reach me at: kknox@uniserve.com
Here is my recipe for our Recipe Book.

Recipe Name:
Bumble-Berry Crepes
Recipe Ingredients:
Crepes:
4 eggs
1 1/2 Cups Milk
2 tbsp vegetable oil
1 cup all purpose flour
1/4 tsp salt
Green Food Dye (If desired)
1/5 Cup Almost Liqueur
1/3 Cup sugar

Sauce:
2/3 Cup rasberries or blackberries
2/3 Cup blueberries
2/3 Cup Strawberries
1/3 Cup almond or Vanilla liqueur
1/3 Cup sugar

Filling:
Vanilla Icecream
Recipe Instructions:
Combine all crepe ingredients and mix until smooth. Cook as you would a regular crepe, and refridgerate until completely cool. Scoop icecream in the middle of each and roll, holding together with a toothpick. Freeze. The next day combine all sauce ingredients and bring to a simmer. Pour over individual crepes on each plate and serve immediately.
Recipe Comments:
Everyone will love it! It melts in your mouth! It's my own personal recipe!
@ Sunday, June 11, 2000 at 04:32am (GMT) T.Morton Ontario, Org
reach me at: mjammchl@netscape. net
Here is my recipe for our Recipe Book.

Recipe Name:
Creamy Cheezy Mushroom Mac
Recipe Ingredients:
1 lb. Elbow Noodles
1 pkg instant cheese mix(prepare w/milk or water)
1 sm. can cream of mushroom soup
cheddar cheese to top
bred crumbs /optional
salt
pepper
Recipe Instructions:
cook noodles acording to package directions,
drain well,
In sauce pan,prepare instant cheese mixture according to package directions
add cream of mushroom soup to cheese mixture(do not add water or milk to soup)
stir mixture over med/low heat until smooth and creamy.
pour over noodles and mix together,
pre heat oven to 350 , place noodle mixture in casserole dish (any size you prefer)
top with shredded cheddar cheese(REMEMBER) (ONLY USE UNOUGH CHEESE TO COVER THE TOP OF YOUR NOODLES)
sift bread crumbs over shredded cheese/optional
salt and pepper to taste.

Fresh mushrooms could also be used to line you baking dish and or top off your dish.
Serves up to 6 persons.
@ Monday, July 24, 2000 at 06:46pm (GMT) Tana
reach me at: collins@cismailbox.com
Here is my recipe for our Recipe Book.

Recipe Name:
Tana's Mexican Guacamole
Recipe Ingredients:
� 2 Avocados (dip for 2-3 people)
� Sliced Nacho Jalapeno Peppers
� �-� of an Onion (depending on taste)
� � of a Tomatoe
� 2-3 squirts of Lemon Juice
� Lemon Pepper (to taste)
� Minced Garlic
� Salt (to taste)

Recipe Instructions:
To do:
1. �Smash� up the Avocados, but be sure to leave a �chunky� consistency.
Do not let it get too mushy�
2. After the Avocado is ready, slice the onion and tomatoes in little squares and add them to Avocado. You can substitute the tomatoe by adding �chunky salsa�, etc.
3. Add everything else � order does not matter. Taste as you go. I also add some jalapeno juice. (Jalape�o & lemon juice help preserve guacamole from getting dark over time IF there�s any left over).

Recipe Comments:
Ready to eat! Grab the tortilla chips!!
@ Monday, July 24, 2000 at 08:09pm (GMT) Tana collins
reach me at: collins@cismailbox.com
Here is my recipe for our Recipe Book.

Recipe Name:
Tana's Chicken Enchiladas
Recipe Ingredients:

1 - Whole Chicken, boiled or roasted
1 - Package of Flour Tortillas (20)
1 - Bag of Grated Cheese (�Mexican Blend�)
1/2 � Sliced Onion (yellow)
1 � Jar of Salsa (chunky)
�A Few� � Sliced �Nacho� Jalape�o peppers
1 � Can of Sour Cream

Spices:
Lemon Pepper
Minced Garlic
Salt
Black Pepper
Olive Oil

Optional:
1 � Sliced Tomato
Guacamole

Side Dish:
Mexican Rice

Recipe Instructions:
Instructions:
�Use fingers to remove chicken meat from bones and shred (note: do not shred chicken too finely�). Remove and discard all skin.
�Add 1 Tablespoon of Olive Oil to a non-stick pan, and then heat on stove to �medium-high� setting.
�After Oil has heated, add sliced Onion and within one �(1) minute, add shredded chicken.
�Add Black Pepper, Minced Garlic and Lemon Pepper (to taste).
�Stir-fry this mix for approximately two to three minutes, and then remove from heat.
�Remove Chicken from the pan. Add an additional Tablespoon (1) of Olive Oil to the pan, and then use it to gently heat each Tortilla (use low to medium heat).
This is done to prevent the Tortillas from breaking when they are folded. You can actually put three Tortillas at a time, letting each slightly overlap the others.
�Remove the first three Tortillas and then immediately fill each with chicken (to taste) and roll up tightly. Place the Tortillas in a fairly large square or rectangular pan (preferably glass). The pan should be about 2-3 inches deep.
�Repeat this process until the entire pan is filled with Tortillas. (You may need to change the direction in which some of the Tortillas lie in the pan).
�Completely cover Tortillas with Salsa. Ensure that any gaps in the sides or corners of the pan are filled with the Salsa.
�Sprinkle a generous amount of shredded cheese over the top until the Tortillas are completely covered.
�Add a few sliced tomatoes, onions, and sliced Jalape�os to the top.
�Sprinkle Lemon Pepper, Black Pepper, Minced Garlic and Salt (to taste).
�Bake in preheated oven at 350 degrees for approximately fifteen (15) minutes.

Recipe Comments:
Serve the Enchiladas with Sour Cream, "Tana's Mexican Guacamole", and Mexican rice on the side.
Enjoy!! :)
@ Thursday, July 27, 2000 at 02:07am (GMT) Anonymous Contributor
Here is my recipe for our Recipe Book.

Recipe Name:
///////////
Recipe Ingredients:
Smoked Fish Spread

1 can salmon
1 (8 oz. Pkg.) cream cheese
1 tablespoon lemon juice
2 teaspoons grated onion
2 teaspoons horseradish
1 teaspoon liquid smoke
1/4 teaspoon salt
1/2 cup chopped pecans
2 tablespoons chopped fresh parsley

Combine, chill, serve w/ crackers.

************************************************************************

Ranch Dressing Oyster Crackers

12 oz. Oyster crackers
1 pkg. Ranch dressing mix
1 1/2 t. dill weed
1/4 t. garlic powder
3/4 cup salad oil/oleo

Combine ranch mix w/ oil or oleo, add dill weed and garlic powder, Pour over crackers that have been put on a cookie sheet. Cook 15 or 20 min. at 200 F.

************************************************************************

Rich-Artichoke Salad

Cook pkg of Chicken Rice-A-Roni
Cool-
Add:
10 green olives chopped
1/2 gr. Pepper Chopped
2 gr. Onions Chopped
2 jars marinated artichokes (reserve liquid)

Mix liquid w/ 1/3 C. mayo.
Refrigerate over nite.
************************************************************************
Corn Casserole

2 cans corn (drained)
1 can green chilies
1 8 oz pkg cr. Cheese (softened)
2 T. oleo
Garlic powder

Mix well-bake in oven 25 min at 350 F.

Broccoli Salad

2 bunches broccoli (cleaned and chopped)
1/2 cup raisins
1/2 c. pecans
1/2 cup onion ( chopped)
12 slices bacon cooked & crumbled

Dressing:

1 cup Mayo
1/3 cup sugar
2 T. Vinegar.

************************************************************************

Pecan Pie (Mama's)

2 eggs
1/2 cup white sugar
1/2 br. Sugar
1 cup pecans
1 T. Flour
2 T. Milk
1 t. vanilla
1/2 cup oleo

.
Bake in 9 " Pie crust 40-50 min and 375 F. or maybe at 350 F.

************************************************************************

Glazed Strawberries & Bananas

1 can lemon Line Soda
1 C. Sugar
4 T. Corn Starch
red food coloring.

Cook till thick; cool a little then pour over-

2 pts. Strawberries (halved)
4 Bananas (Sliced)

************************************************************************
Quick Cherry Salad

1 can cherry pie filling
1 sm can crushed pineapple
1 sm pkg cherry jello
1 1/4 CUPS coke
1/2 cup pecans

Bring pie filling to boil. Remove from fire, add cherry jello, pineapple and coke. Stir good, add pecans, Pour in dish and chill overnight.

The Pound Cake

Mix. well:

Dunkin Hines Yellow Butter Recipe Cake Mix
4 eggs (well beaten)
1/2 cup sugar
2/3 cup cooking oil
1 cup sour cream
vanilla flavoring

Grease bottom of bundt pan and sprinkle w/ sugar.
Bake at 325 for about an hour.

**********************************************************************

Tortilla Soup

1 1/2 onions (chopped)
1 bell pepper, diced
2 carrots, sliced
1/4 celery bunch, diced
2 potatoes, diced
3 1/2 quarts chicken stock
2 T. chili powder
1 T. comino
1 t. garlic
1 lb. Chicken (cooked & chopped)
2 T. cilantro chopped

Saut� onion and bell pepper in oil for 60 sec. Add carrots, celery and potatoes and saute for two min. Add hot chicken stock and seasonings, and simmer for 5 to 10 min. or til veg. are tender. Finish by adding chicken and cilantro. Make about one gallon.
SERVE W/
Thin slices of lime, avocado, and tortilla chips (I like flour ones)

***********************************************************************

Chess Cake (Aunt Polly's)

1 chocolate butter cake mix,
4 eggs
1 stick oleo
1 t. vanilla
8 oz cream cheese

Mix 1 egg w/ cake mix and oleo.
Press mixture in a greased 13 x 9 x 2 inch pan.
Beat cream cheese w/ remaining eggs and vanilla.
Blend powdered sugar and beat till smooth. Pour over cake mix mixture.
Bake at 350 deg. For 10 minutes. Reduce to 325 deg. And bake 30 minutes more.

Recipe Instructions:
/////////////
@ Wednesday, August 30, 2000 at 12:40pm (GMT) Natalie Rourke
Here is my recipe for our Recipe Book.

Recipe Name:
BBQ Teriyaki Salmon Steaks (For 4 steaks)
Recipe Ingredients:
2 tbsp. sesame oil (the darker the better)
2 tbsp. soya sauce
1 tbsp. brown sugar
1 tsp. fresh ginger
1 clove garlic
Recipe Instructions:
Divide the teriyaki sauce in two;
Use the first half to baste steaks, and let them marinade in the fridge for 30 minutes. Put the remainder of the sauce aside.
When you are ready to BBQ, place the steaks in a BBQ basket, BBQ for 5 minutes on each side (rule of thumb is 10 minutes per inch of fish), basting often.
Recipe Comments:
Many don't know that Teriyaki was originally designed especially for salmon, and this recipe is so easy and just scrumptious! And normally, I don't even like fish very much!
@ Wednesday, September 06, 2000 at 01:52am (GMT) Martha Stewart
reach me at: mstewart@home.com
Here is my recipe for our Recipe Book.

Recipe Name:
Pop Tart Surprise
Recipe Ingredients:
1 Box of Kellogs Pop Tarts (any flavor)
Recipe Instructions:
1) Open box of Kellogs Pop Tarts (TM).
2) Place opened contents of Kellogs Pop Tarts box in toaster.
3) Depress toaster switch full down.
4) In approx 180 seconds you will be surprised with fully made pop tarts, yum yum. Thus the surprise.
Recipe Comments:
Enjoy the recipe, it's my favourite!
@ Thursday, November 02, 2000 at 08:36pm (GMT) Anonymous Contributor
reach me at: gordandgabi@care2.com
Here is my recipe for our Recipe Book.

Recipe Name:
Prize Winning Lemon Loaf
Recipe Ingredients:
1 Cup Margarine
2 Cups Sugar
3 Tablespoons Lemon Juice
4 Eggs
3 Cups Flour
2 Teaspoons Baking Powder
3/4 Teaspoons Salt
1/2 Cup Evaporated Milk
1/2 Cup Milk
Grated Peel of Two Lemons

Glaze:

1 Cup Sugar
1/2 Cup Lemon Juice

Recipe Instructions:
Preheat oven to 350 degrees. Spray two loaf pans. Cream margarine with sugar until well blended. Add Eggs and beat. Mix remaining dry ingredients together. Alternate adding dry ingredients/liquids to the creamed butter, beating well after each addition.
Pour into prepared pans and bake 1 hour. Cool cake in pans for approximately 30 minutes. Meanwhile, mix together the lemon juice and sugar for the glaze. After cooling, puncture the top of loaves with a long, thin instrument(such as a cake tester) at about a quarter inch intervals. Pour glaze over cake and let set for about an hour. Serve, cutting loaf straight from pan.
Recipe Comments:
This lemon loaf always gets rave reviews and really is quite simple. It also freezes well without the glaze. Just put the glaze on after the cake is thawed.
@ Saturday, November 11, 2000 at 12:45pm (GMT) Joceline
reach me at: marjoc@ns.sympatico.ca
Here is my recipe for our Recipe Book.

Recipe Name:
seafood dip
Recipe Ingredients:
250g cream cheese
a dab od worcheshire sauce
3 chakes of pepper
2 tbl spoon of miracle whip
seafood of your choice about 1 cup(crushed)

Recipe Instructions:
softened cream cheese ,add pepper.,and worcheshire sauce,mix in crushed seafood,then miracle whip.place in fridge for 12 hours.spread on crackers or chip dip.
@ Tuesday, November 14, 2000 at 11:05pm (GMT) Louanne Lisk
reach me at: drlisk@thebrainlady.com
Here is my recipe for our Recipe Book.

Recipe Name:
Caramel Nut Apple Pie
Recipe Ingredients:
1 pkg of caramels (unwrapped)
2/3 c. of chopped walnuts
5 to 6 medium baking apples (e.g. macintosh, cortland)
3/4 c. granulated sugar
1 1/2 tsp cinnamon
4 T. butter
3 heaping T. of flour

1 recipe for 9 or 10 inch double pie crust (can't used prepared shell because it is a double crust)
Recipe Instructions:
Fix your pie crust dough and line the pie pan. Peel, core and coarsely chop (not sliced, works better if the apples are in pieces). Set these aside. Coarsely chop your walnuts and set these aside. In a mixing bowl place the sugar, cinnamon and flour. Mix these together thoroughly. Put 1/2 the apples in the pie crust and sprinkle 1/2 the walnuts on top. Put dabs of the butter on top spaced evenly (1/2 the butter). Sprinkle 1/2 the dry ingredients mixture evenly on top. Place the remaining apple pieces on top, again sprinkle the nuts and the rest of the dry mixture. Place dabs of the remaining butter on top. Place your top pie crust and seal the edges well by trimming and crimping as usual. Bake in a preheated oven at 350 for 40 to 45 minutes until done. While the pie is cooling, fully melt your unrapped caramels in a double boiler. Drizzle the melted caramel on top of the pie in any pattern you wish, random or fancy. Serve the pie once the caramel sets a bit.
Recipe Comments:
My husband and I had this at a little restaurant in the countryside. What a wonderful twist on the standard apple pie! Enjoy!
@ Wednesday, January 10, 2001 at 01:21pm (GMT) Anonymous Contributor
reach me at: melanie315@zeronet.net
Here is my recipe for our Recipe Book.

Recipe Name:
Potatoes au gratin
Recipe Ingredients:
2 cans mushroom soup
salt
pepper
milk

Velveeta cheese
Recipe Instructions:
Take the two cans mushroom soup and add 1/2 cans milk
peel and slice potatoes and layer in pan soup,potatoes,cheese sliced,and salt and pepper. Once you have made several layers cover and bake in oven on 350 degrees for 1 hour or until potatoes are tender.
Recipe Comments:
*note leave a good two inches from top of pan to prevent them from boiling over
@ Saturday, January 20, 2001 at 11:52pm (GMT) Pam Sechrest
reach me at: pamsechrest@compaq.net
Here is my recipe for our Recipe Book.

Recipe Name:
Tequila Lime BBQ sauce
Recipe Ingredients:
1 cup Tequila
3 limes squeezed
1 cup ketchup
1/2 cup packed brown sugar
2 elephant garlic cloves chopped
2 Tbps vinegar
2 tsps worcestershire sauce
1/2 chopped onion
1 tsp dry musturd
Recipe Instructions:
Blend all ingredients together in a 1 quart sauce pan and heat over low heat until bubbly.
For ribs. Boil the ribs for 30 minutes. This partially cooks them. Cook on the grill at least 20 minutes on each side in 10 minute intervals. Serve hot with corn on the cob, salad, pasta side dish or mashed potatoes
Recipe Comments:
You can do the same with chicken! And you can also subsitute with Jack Daniels and lemons
@ Saturday, February 17, 2001 at 11:39pm (GMT) Patrick Durling
Here is my recipe for our Recipe Book.

Recipe Name:
Areo Squares
Recipe Ingredients:
3 cups of gram
4 areo bars
2 cups eagle brand milk
1 cup coconut
Recipe Instructions:
Mix together and heat.
Recipe Comments:
THEY ARE GREAT! THE BEST SQUARES YOU WILL EVER EAT!!! I PROMISE!
@ Monday, March 05, 2001 at 08:12pm (GMT) Anonymous Contributor
Here is my recipe for our Recipe Book.

Recipe Name:
Shrimp Paesano
Recipe Ingredients:
Shrimp:
1 egg white
1 cup milk
Salt and Pepper to taste
1 pound extra-large shrimp, peeled and deveined, tails left on
1/2 cup all-purpose flour
vegetable oil
Sauce:
1 1/2 cups (3sticks) cold butter, cut into 1-inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley
Recipe Instructions:
For Shrimp: In a shallow bowl, whip lightly the egg white and combine milk, salt and peppper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in saute pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (It's important that shrimp are not near each other or touch) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350-degree oven to finish cooking. Prepare sauce.
For Sauce: in heavy sauce pan, combine butter, lemon juice and garlic. Put over medium-low heat and whisk mixture constantly until the butter is just melted and thickened, Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Sauce is also good with grilled or broiled seafood).
@ Thursday, May 31, 2001 at 06:37am (GMT) Michael Glatz
reach me at: Hawaiianglatzm@netscape.net
Here is my recipe for our Recipe Book.

Recipe Name:
Hawaiian Chow Fun
Recipe Ingredients:
I bag of egg noodles, One pound of sliced pork,5 cloves of garlic
half cup soy sauce, 1 tblspn ginger root, grated. bell pepper
(1/2) diced, 3 stalks of green onions, 1/2 an onion diced,
1/2 lb of bean sprouts
Recipe Instructions:
fry pork with 1/2 the soy sauce, ginger and garlic, and onion
when water starts boiling for the noodles blanche the bean
less than one minute to one minute, remove and set aside without water
cook noodles, when done, drain. In a big pot mix noodles
with meat, add rest of soy sauce, bean sprouts, and green onion
bell pepper,Mix and serve
Recipe Comments:
a little bit of dark sesame oil would add a nice flavor
I grew up eating this meal at home and my sons love it also
@ Friday, June 08, 2001 at 11:54pm (GMT) Tamera Wallace
reach me at: tswallace@bcremc.net
Here is my recipe for our Recipe Book.

Recipe Name:
grandma's easy cobbler
Recipe Ingredients:
3/4 stick butter
1 1/3 C granulated sugar
1 1/3 all-purpose flour
3 tsp baking powder
1/4 tsp salt
2/3 C milk
any Fruit from a can (drained)
brown sugar
cinnamon (optional)
Recipe Instructions:
Preheat oven to 350 degrees. Melt butter in baking dish. Mix everything together except drained fruit. Pour batter over melted butter in baking dish. Drop fruit over batter. Sprinkle a layer of brown sugar on top and add some sprinkles of cinnamon if desired. Bake for approx. 40 minutes at 350 degrees.
Recipe Comments:
My grandma used to make this during the depression and continued to make it while we were growing up. Any fruit can be used. Blackberries or peaches are particularly good. I have even combined the two.
@ Thursday, July 05, 2001 at 03:46am (GMT) JEAN CLAWSON
Here is my recipe for our Recipe Book.

Recipe Name:
Honey Of An Oatmeal Bread (Bread Machine)
Recipe Ingredients:
1 C Water 1/2 C Rolled Oats
2 Tbsp Vegetable Oil 2 C Bread Flour
1/4 C Honey 1 pkg Active Dry Yeast
1 tsp salt 1 Tbsp Wheat Gluten
Recipe Instructions:
Place ingredients in bread machine pan in order suggested by manufacturer. Select light crust, basic setting and then start. Makes 1 1-pound loaf. 10 servings.
Recipe Comments:
I've shared this recipe with family and friends and they all think it is delicious. Its great to take to food sales, as homemade bread goes fast. Its got a delicious flavor. I've also submitted it to our American Legion Auxiliary Cookbook. TRY IT.
@ Saturday, July 28, 2001 at 04:57pm (GMT) Teresa
reach me at: sbambie@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
banana pudding
Recipe Ingredients:
2 eggs
2 tab flour
3/4 sugar
1 tea vanilla
1 pkg vanilla waffers
4 bananas
( I double this for a family of five)
Recipe Instructions:
cream egg yellows, add sugar and flour mixing gradually.
gradually add milk stirring constantly, cook over med heat until thick. Set off stove, add vanilla. Pour over crushed cookies and bananas. Keep layering till out.
@ Wednesday, August 08, 2001 at 07:06pm (GMT) Jared Eblin
reach me at: j_eblin@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Grape Pie
Recipe Ingredients:
Concord Grapes- Lots of them
Sugar- 3-4 cups
3 Tbl. cornstarch
uncooked pie crust
Recipe Instructions:
Separate the pulp from the grapes. Put pulp in one pan and hulls in another. Cook pulps until they are clear and alot of seeds are out of them. Strain them into the pan with the hulls. Add sugar till they are real sweet (Sugar will dillute). Add corn starch. Stir. Put in uncooked pie crust and bake at 400 degrees for 35- 40 minutes.
Recipe Comments:
Rub milk on top of the crust for a nice golden top
@ Monday, August 13, 2001 at 04:17am (GMT) kim
reach me at: blongnecker@kscable.com
Here is my recipe for our Recipe Book.

Recipe Name:
chocolate gravy over biscuits
Recipe Ingredients:
1 cup sugar
1/2 cup flour
2-3 tablespoons cocoa
3-4 cups milk
1/2 stick butter
1 teaspoon spanish vanilla or more to taste, I use more
Recipe Instructions:
mix together sugar , flour, cocoa in saucepan. When mixed together add milk and stir or whisk constantly over medium heat (do not stop stirring) and bring up to a slow boil and stir until thickened. when thickend add your vanilla and swirl in your butter. split open your biscuit , ladle on your gravy and top each biscuit with gravy with a small dollop of butter on top.
Recipe Comments:
MMMM MMMMM this is really good, this is an old southern gravy recipe passed down to me by my mother from Arkansas. You can make this however sweet you want to just cut back on the amount of sugar. I grew up on this and my boys fight to see who can make it to the table first when they know I make this. I make it every sunday for breakfast.
THIS IS NOWHERE NEAR AS SWEET AS PANCAKES!
this gravy is also good if you dont have cocoa on hand just use nestles chocolate drink mix in place of it.
Also good too if you add a little chocolate extract
You can use half cornstarch and half flour for this to thicken it. My mother passed on this recipe to me without a recipe, nothing written down, just a little this and a little that. It took me a long time to perfect it the way she made it. I know this gravy looks bad but its so much better than sweet pancakes. We like the vanilla, buttery flavor along with the chocolate. Its only as sweet as you want it to be just taste it as your making it. I thank God for this gravy and mom too even though she's gone now. Its kept meat on my familys bones over the years. We all love it. Its best with good homemade biscuits, but the good flaky canned biscuits will do too. serve with fried or scrambled eggs and bacon andyour set to go. the trick to this gravy is dont leave it on the burner without stirring the flour will fall to the bottom and burn, and be patient. and use a whisk. Dont boil it too hard either just a slow boil. Your children will thank you for this! believe me, I usually have all the neighborhood kids knocking on my door on Sunday for this. The adult southerners who know this gravy come by on Sundays for this too. Dont knock it till you try it. e-mail me if you need to on this
@ Tuesday, October 09, 2001 at 00:33am (GMT) Robyn Pollman
reach me at: tobyn@connect-dots.com
Here is my recipe for our Recipe Book.

Recipe Name:
Bennigan's Fire-Roasted Salsa and Sweet Pineapple Pepper Cream Dipping Sauce
Recipe Ingredients:
1 cup mayonnaise
4 Tbsp. El Paso Chile Company Fire Roasted Tomato Salsa*
8 1/4 oz. can crushed pineapple, drained (juice reserved)
2 Tbsp. pineapple juice
2 1/2 Tbsp. sugar
Recipe Instructions:
1. Combine all ingredients and mix on medium speed for 2 minutes.
2. Chill in refrigerator for an hour.
3. Serve as dipping sauce with southwest eggrolls.
Recipe Comments:
I've seen this recipe request here in the past, and wanted it myself. Our waitress at Bennigan's passed it along over the weekend, and I'm happy to report it's an exact "copycat"!
@ Sunday, November 04, 2001 at 04:22pm (GMT) SUE
reach me at: PJE@ECR.NET
Here is my recipe for our Recipe Book.

Recipe Name:
SUZY-Q CAKE
Recipe Ingredients:
CAKE:
1/4 cup butter or margarine 3/4 cup cocoa
1/4 cup shortening 1 3/4 cup flour
2 cups sugar 3/4 tsp. baking powder
1 tsp. vanilla 3/4 tsp. baking soda
2 eggs 1/8 tsp. salt
1 3/4 cup milk
FILLING:
5 tbsp. flour 1/2 tsp. vanilla
1 cup milk 1/2 tsp. salt
1 cup sugar 1/2 cup margarine
1/2 cup shortening

Recipe Instructions:
INSTRUCTIONS

CAKE:
Pre-heat oven to 350 degrees
Cream butter,shortening, sugar, and vanilla until fluffy; blend in eggs one at a time, beating well
after each. Combine cocoa, flour, baking powder, baking soda, and salt in a bowl; add
alternately with milk to batter and blend well. Pour into a greased and floured 9 x 11 baking dish.
Bake at 350 for 35 to 40 minutes.

FILLING:
Combine flour and milk in a saucepan. Bring to a boil, stirring constantly, until very thick. Set
aside and allow to cool.

Mix the remaining ingredients in a large bowl until fluffy. Add the cooled milk mixture and beat
until smooth.

ASSEMBLY:
Remove cake from pan and cut lengthwise. Place bottom layer of cake back in pan and top with
all the filling; place remaining layer on top. Frost if you like. Cake is moist enough it really won?t
require it.

Store covered in refrigerator.
@ Thursday, November 22, 2001 at 10:30am (GMT) Jarred Roberts
reach me at: jayrod02@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
Burbon Cream Sauce
Recipe Ingredients:
Sour Cream -2 1/2 c.
Brown Sugar -1/2 c.
Burbon(favorite) -3 to 4 tbsp.(whatever you didn't drink)
Recipe Instructions:
Place Sour Cream and Sugar in saucepan over medium heat stirring constantly until bubbly, add burbon, simmer for 5 min. serve whenever you feel like it, I like it cold on fresh strawberries.
@ Friday, November 23, 2001 at 06:45pm (GMT) Anne VanderStelt
reach me at: maidanne@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
Marachino Cherry Pound Cake
Recipe Ingredients:
Marachino cherries, beaten egg whites/egg yolks.
Recipe Instructions:
egg whites are folded into batter and baked in a tube pan.
@ Friday, November 30, 2001 at 08:02pm (GMT) trina
reach me at: tmhall70@hotmail.com
Here is my recipe for our Recipe Book.

Recipe Name:
easy ribs
Recipe Ingredients:
Pork Ribs
Seasoning Salt
Garlic Powder
Black Pepper
Ketchup
Saurkraut
Brown Sugar
Recipe Instructions:
Trim up Ribs, Cut into 2 or3 rib sections
Season and brown in a hot skillet. Do Not cook through.
In a large roasting pan put a layer of saurkraut,layer of ketchup( randomly ). Sprinkle with brown sugar.
Place a layer of ribs and continue the layers until ribs are all used ending with Sauce layers.

Bake in a 325 oven.As ribs are cooking toss them lightly to mix ingredience. Continue baking until meat is pulling from the bone.
Recipe Comments:
Everyone always askes me to make these when I have to take a dish of food somewhere. I have never told anyone how to make them until now.
ENJOY!
@ Thursday, February 07, 2002 at 07:18am (GMT) Anonymous Contributor
reach me at: katt67@smartchat.net.au
Here is my recipe for our Recipe Book.

Recipe Name:
AUSTRALIAN " PAVLOVA"
Recipe Ingredients:
4 egg whites
1 cup (200g)caster sugar
1 tablespoon cornflour
1 teaspoon vanilla
2 teaspoons vinegar

TOPPING
1 cup of whipped cream (or more if taste required)
and then your favorite topping from:
* passion fruit pulp & sliced bannana
* mix fruit canned or fresh
or for the real sweet tooth go all out
* strawberrys and chocolate after dinnner mints
* or any loved grated chocolate bar
REALLY TOPPING IS TO YOUR OWN IMAGINATION AND LIMITS
Recipe Instructions:
1.Set oven at 110c
grease and dust tray or spring cake pan with cornflour.
2. Beat egg whites until stift, Add sugar gradually and continue to beat until mixture is stiff.
3. Fold in cornflour and add vanilla and vinegar.
4. Pile on tray or place in spring form cake pan
5. bake at 110c for 1 1/4 - 1 1/2 hours, until firm, without allowing pavlova to colour
6. Cool on tray
7. Spread on whipped cream and add your topping

Recipe Comments:
This Dessert is Aussie as you can get, and any sweet tooth would love it ...give it a go its really easy.
Loved to hear from anyone who trys.......e-mail me
@ Sunday, February 17, 2002 at 04:45am (GMT) Charles Trout
reach me at: kingfish@citynet.net
Here is my recipe for our Recipe Book.

Recipe Name:
Cracker Barrel Old Country Store Carrot Cake
Recipe Ingredients:
3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt

Recipe Instructions:
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.

Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting.

Cream Cheese Frosting

1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.

Recipe Comments:
I found this "Famous Restaurant" recipe at
http://www.geocities.com/kingfish234/recipe.htm
I Love it! It is an ebook with hundreds of recipes with links to thousands of others!
@ Friday, March 01, 2002 at 06:40pm (GMT) Jennifer S.
reach me at: akjojo@metrocast.net
Here is my recipe for our Recipe Book.

Recipe Name:
steak sauce like Heinz 57
Recipe Ingredients:
Raisin Puree (1/2 cup raisins 1/2 cup water)
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 tablespoon apple juice concentrate
1 1/2 teaspoon salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

Recipe Instructions:
In a food proccessor or blender, combine the raisins and water to make the raisin puree. blend on high for about a minute. When it is smooth, measure 1/4 cup into a medium size saucepan. Add all remaining ingredients and whisk well. Turn on the heat to medium high and bring sauce to a boil. Reduce to low heat and boil, uncovered, for a half hour, or until desired thickness. Allow the sauce to cool and refrigerate it in a covered container for 24 hours. (makes aproximately 3 cups)
Recipe Comments:
Actually, this post is in response to a request, but I could not get it to post on the reply page. This is a recipe I found in a neat little copy cat recipe book I found at a friend's house when we were moving him into his new place. This one came amazingly close to home. My only regret is not jotting down the author's name or the book title! DUH!
@ Wednesday, March 06, 2002 at 06:51pm (GMT) Jennifer S.
reach me at: akjojo@metrocast.net
Here is my recipe for our Recipe Book.

Recipe Name:
Chicken Scarpariello
Recipe Ingredients:
4 boneless chicken breasts cut into strips
1/2 cup flour
1/2 cup plus 6 tablespoon extra-virgin olive oil
2 tablespoon butter
8 garlic cloves, sliced
1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, julienned
2 oven roasted potato, cubed
3 sweet Italian sausages, cooked and sliced
1/2 cup white wine
4 tablespoons balsamic vinegrette dressing
2 teaspoon fresh oregano, or 3 teaspoons dried oregano
1 cup chicken gravy
pinch of salt, pinch of pepper

Recipe Instructions:
Pound chicken to uniform thickness. dredge chicken in flour. Heat 1/2 cup olive oil and butter in a pan. Brown chicken on both sides and set aside. Heat 6 tablespoons of olive oil in pan. Add garlic and saute for about 2 minutes, but DO NOT BROWN! Add peppers and onions, saute 2 minutes, add potato and sausage, let cook 2 minutes. When ingredients are tender,add chicken, wine, balsamic vinegrette, oregano, and gravy, mixing well. Reduce pan liquid for 3-5 minutes. Once sauce thickens, add salt and pepper to taste.
Recipe Comments:
This is actually a recipe from a local Italian restaurant that I was able to copy cat successfully. It is great because it needs no side dish, but if you're looking to vary the recipe, you can omit the potatoes and serve it over a hot bed of your favorite rice.
@ Friday, March 08, 2002 at 10:42pm (GMT) Jennifer Small
reach me at: akjojo@metrocast.net
Here is my recipe for our Recipe Book.

Recipe Name:
Scallop Skewers
Recipe Ingredients:
5 dried rosemary branches, 7 inches long, or 5 wooden skewers
10 ripe cherry tomatoes
1 1/2 green bell peppers, cut
14 sea scallops (about 1 lb.)
2 1/2 tablespoons olive oil
2 teaspoons sherry vinegar
2 teaspoons diced garlic
2 teaspoons lemon juice
1 teaspoon celery salt
1 onion sliced
2 tablespoons ketchup
dash salt, dash black pepper
Recipe Instructions:
Soak branches/skewers in water for 30 minutes and prepare grill to medium high heat. Using skewers or branches, thread ingredients: tomato, scallop, pepper, onion. Combine remaining ingredients in bowl. Brush brochettes with the mixture. Grill 8 inches from heat source, baste and cover for 2 minutes. Turn and cook until sea scallops are firm, about another 2-3 minutes. Remove from the grill and serve immediately.
Recipe Comments:
This is a great recipe for a summer barbecue. The baste is not too heavy and can be used on a lot of different seafood.
@ Saturday, April 13, 2002 at 05:16pm (GMT) Anonymous Contributor
Here is my recipe for our Recipe Book.

Recipe Name:
Chocolate PB Party Bars
Recipe Ingredients:
1 cup white sugar
1 cup light corn syrup
1 cup smooth peanut butter
6 cups kellogs rice krispies
1 6oz pkg chocolate chips
1 6oz pkg butterscotch chips
Recipe Instructions:
Bottom Layer:
Heat white sugar and corn syrup to boil.
Sit in peanut butter until creamy.
Add Rice Krispies
Then put into a greased 9 x 13 pan.

Top Layer:
Melt together chocolate chips, butterscotch chips
Then spread over bars.
Chill bars for 5 minutes
@ Saturday, April 13, 2002 at 08:22pm (GMT) Anonymous Contributor
Here is my recipe for our Recipe Book.

Recipe Name:
Crunchey Chocolate Ball
Recipe Ingredients:
1 cup melted chocolate
3/4 cup rice crispys
Recipe Instructions:
Mix chocolate and rice crispys. take a spoon full and put it on a cookie sheet with wax paper ontop. put in freezer for 30 min.
@ Tuesday, July 23, 2002 at 08:06pm (GMT) kathy
reach me at: ktwentynine@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
pumpkin roll
Recipe Ingredients:
pumpkin roll ingredients
2/3 cup pumpkin (can)
3/4 cup flour
1 cup sugar
3 eggs
1 tsp. baking soda
1 tsp. cinnamon
filling ingredients
8 oz. cream cheese
4 tblsp. butter
1 tsp vanilla
1 cup powdered sugar
Recipe Instructions:
mix all the pumpkin roll ingredients in to a mixing bowl. grease and flour a cookie sheet. pour pumkin batter onto cookie sheet, it will be thick, spread over entire sheet. bake 10 to 15 minutes at 350 degrees.it could take up to 25 minutes depending on oven. next mix filling ingredients in to mixing bowl, and set aside. when pumpkin cake is done, remove cake from cookie sheet by lining a bottom side of another cookie sheet with wax paper and set it on top of cake, flip it up side down, remove both cookie sheets, roll the pumpkin cake into a roll with the wax paper, refrigerate for one hour. after one hour of refrigeration unroll and spread filling on entire cake, reroll without the wax paper. slice as thick or as thin as you like. enjoy. any questions you may e-mail me.
Recipe Comments:
when you take the cake out and go to flip it i use hot pads to hold the 2 cookie sheets together and flip.
@ Tuesday, July 23, 2002 at 08:17pm (GMT) kathy
reach me at: ktwentynine@aol.com
Here is my recipe for our Recipe Book.

Recipe Name:
cop cookies ( mothers own recipe)
Recipe Ingredients:</