Peppermint Cheesecake Bars
Recipe Sink Cookies
Sun Dried Tomato, Herb and Parmesan Bread
Pane al Pomodoro or Tomato bread
Easy Cake Bread/Hawaiian Bread (Bread Machine)
White Tie And Tails (Pasta)
Senator Thompson's Mother's Coconut Cake
Puerco Asado - Cuban Pork Roast
Quick and Easy Coconut Cake
Deviled Eggs With Olives
Chile Eggs
Individual Beef Wellingtons
Papaya and Spare Rib Soup
Halibut Chowder
Steamed Clams Livorno Style
Leftover Baked Potatoes
Gooey butter Cookies
Baked Potato Soup
Chocolate Macaroons
Low Fat Potato Leek Soup
Fried Rice
Chinese Dumplings
Cheese Garlic Biscuits
Best Rum Cake Ever (Joke)
Instant Donuts
Miniature Shrimp Quiches
Impossible Quiche Tarts
Party Quiches
Crustless Spinach Quiche
Sauteed Cauliflower with Sun-dried Tomatoes
Roast Wild Duck, Goose

Betsy at TKL (07:58:04 am) :
Peppermint Cheesecake Bars

---------------------------CRUST---------------------------
2 c Oreo cookies; crushed
1/4 c Margarine; melted

--------------------------FILLING--------------------------
8 oz Cream cheese; softened
3 tablespoons Flour
1 can Sweetened condensed milk
1/2 teaspoon Peppermint extract
2 Eggs
5 drop Red -OR- green food coloring
2 tablespoons Peppermint candy; crushed

Heat oven to 325~. In small bowl, combine crust
ingredients; mix well. Press in bottom of 13x9" pan.
In medium bowl, beat cream cheese until fluffy. Add
flour; blend well. Add milk; beat until smooth. Add
peppermint extract, eggs and desired amount of food
color; beat until well blended. Pour into crust lined
pan. Bake 25-30 minutes or until center is set. Cool
completely. Cut into bars; garnish with crushed candy.
----------------------------------------------------------------------------
Dawn (10:43:59 am) :
Someone was looking for a cookie recipe the other day that had a little of
everything in them. I found this recipe, so thought I would post it.

Recipe Sink Cookies
Source: allenm@sna.com

Rice Krispie Cookies

2 cups (475 ml) white sugar
2 cups (475 ml) brown sugar
2 cups (475 ml) vegetable oil
4 eggs, well beaten
2 tsp (10 ml) vanilla extract
4 cups (950 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) salt
1 cup (225 ml) coconut
1 cup (225 ml) chopped nuts
1 cup (225 ml) raisins
4 cups (950 ml) Rice Krispies

Mix all ingredients, adding Rice Krispies last. Drop by full tablespoonfuls
onto cookie sheet. Bake at 350 degrees (175 C.) 7 to 10 minutes.
Longer baking will produce firm crisp cookies; shorter baking will produce
soft cookies.

----------------------------------------------------------------------------
Dawn/NYS (12:17:58 am) :

Sun Dried Tomato, Herb & Parmesan Bread
From my other favorite site (Epicurious)

9 oz. water
2 3/4 cups bread flour
2 tbls. dry milk
1 tbls. sugar
1 tsp. salt
3 tbls. fresh grated parmesan cheese
2 tbls. sun dried tomato bits or pieces (chopped)
1 tsp. oregano
1 tsp. thyme
1 tsp. basil
2 tbls. butter
2 tsp. active dry yeast

Place the ingredients in the pan in the order given. Works better with
medium or dark crust. It smells like pizza when it's baking.

Try it with mozzarella and/or provolone and black olives under the broiler
for an out of this world lunch.

----------------------------------------------------------------------------
cheat sally/wv (12:56:12 am) : Pane al Pomodoro or Tomato bread Source of
Recipe The Italian Baker
1 clove garlic minced
2 tbsp finely chopped onion
1 tbsp oil from sun dried tomatoes
2 1/2 tsp active dry yeast
1/4 cup warm water
1 cup water room temperature
1/3 to 1/2 cup coarsely chopped sun dried tomatoes
3 3/4 cups unbleached all purpose flour
2 tsp salt
1 egg white beaten

Lightly saute the garlic and onion in the oil, let cool to room temperature
By mixer
Stir the yeast into the warm water in a mixer bowl. Let stand until
creamy, about 10 min. using the paddle, stir in 1 cup water and garlic and
onion with the oil, then stir in tomatoes. Mix the flour and salt in. Change to
dough hook and knead until soft, velvety, and elastic, about 3
min. - the tomatoes will be distinct chunks
First rise
place dough in lightly oiled bowl. Cover with plastic wrap and let rise until
doubled about 1 hour
shaping and second rise. Punch the dough down on a lightly floured surface
and knead briefly. Shape into a ball. Place on lightly oiled baking sheet or
a peel sprinkled with flour. Cover with towel and let rise until double about
45-55 min

Baking heat oven to 425F. If you are using a baking stone, turn the oven on 30
min before baking and sprinkle the stone with cornmeal just before sliding
bread on to stone. Slash the top of the loaf with a razor blade. Brush the top
of the loaf with the egg white, bake 10 min, spraying 3 times with
water. Reduce heat to 375 degrees F and bake 25-30 min longer. Cool completely
on a rack
----------------------------------------------------------------------------
BV/AR (1:09:44 pm) : Easy Cake Bread/Hawaiian Bread (Bread Machine)

This makes a medium loaf.

1C. water or milk
1-1/2 T. butter/margarine
3/4 C. yellow cake mix
1-34 C. bread flour
1-1/2 t. yeast
1 t. salt
Put ingredients into bread machine in the order recommended by your bread
machine
manufacturer. Use white cycle. Set to light crust.

For lemon poppy seed use lemon cake mix and add two tablespoons of poppy
seeds.

You can also use other flavor cake mixes and be creative!
----------------------------------------------------------------------------
Cheryl/MT (2:51:20 pm) : WHITE TIE AND TAILS

Makes 4 Entree Servings or 6 Appetizer Servings

8 oz. Bow Ties, Radiatore or other medium pasta shape, uncooked
1 cup half-and-half
1/2 cup crumbled blue cheese
1/2 cup grated low-fat Swiss cheese
1/2 cup grated Romano cheese
1/4 cup grated low-sodium Parmesan cheese
1/3 cup 1/4-inch prosciutto strips
2 tbsp. chopped fresh basil or 2 tsp. dried basil

Cook pasta according to package directions. While pasta is cooking, heat
half-and-half in 2-quart
saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses.
Reduce heat; cook and stir until cheeses are blended and sauce is smooth;
remove from heat.

When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle
with Parmesan cheese, prosciutto and basil. Serve immediately.

Each serving provides: 496 Calories; 28.6 g Protein; 55.1 g Carbohydrates;
172 g Fat; 63 mg Cholesterol; 853 mg Sodium. Calories from Fat: 32%

----------------------------------------------------------------------------
(4:04:02 pm) : Recipe of Senator Thompson's Mother

Ingredients
White Cake
1/2 cup of vegetable shortening
1-1/4 cups of granulated sugar
2 cups sifted cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon of salt
1 cup milk
1 teaspoon of vanilla extract
3 egg whites
1 fresh grated coconut and its milk

Cream the shortening and sugar together until fluffy. Sift flour, baking
powder, and salt together 3
times. Then alternating with milk, add flour mixture to sugar mixture, a
small amount at a time,
beating after each time until smooth. Add vanilla extract. Beat egg whites
until they form stiff peaks.
Stir into batter. Bake in 2 greased and floured 8 inch or 9 inch cake pans
at 350ƒF for 30 minutes or
until done. Let cool. Dribble coconut milk over each layer before frosting
with Fluffy White Frosting.

You found this recipe on 1st Traveler's Choice Internet Cookbook.
(www.virtualcities.com)
----------------------------------------------------------------------------
Cheryl/MT (4:06:56 pm) : Puerco Asado - Cuban Pork Roast

1 5-6 pounds pork roast -- shoulder, sirloin *
1 head garlic -- or to taste
3/4 cup orange juice -- & lime juice mixed
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon black pepper
salt -- to taste
2 large onions -- sliced

* Any fresh pork roast including Picnic

Trim fat from roast and, with knife, pierce some holes on top of the
roast. Mash garlic with salt and add other ingredients except onions. Rub
this on roast and insert some in the holes. All of this is in a plastic bag
or glass dish. Cover with onions and refrigerate, at least overnight.
Barbara has marinated this up to a day and a half. Bake in a covered baking
pan at 275 degrees F. for 5-6 hours. Low temps work best. Turn once
halfway through cooking. Take roast out of the oven and let stand 20
minutes before carving.
MARY'S NOTE
Fixed this in a crockpot (8 hours on low) using (instead of the orange
juice) 2 heaping tablespoons of orange juice concentrate and the juice of 1
small lime. I used 2 very large Maui onions and made great sandwiches with
the easily shredded meat. I turned the roast once about half way through the
cooking.

Source: Original recipe by Barbara Martinez
----------------------------------------------------------------------------
BV/AR (4:19:25 pm) : Quick and Easy Coconut Cake
1 box Butter Cake Mix
2 (6oz) pkgs. frozen coconut
1 1/2 c sugar
1 (8oz) carton sour cream

Mix cake according to package directions; bake three layers instead of two.
Mix thawed
coconut with sugar and sour cream. Ice between layer, top and sides of
cooled cake.
Refrigerate until serving; may be made a day before.
Yields:12-14
----------------------------------------------------------------------------
Peggy, WA (7:50:52 pm) :
DEVILED EGGS WITH OLIVES

MAKES 8 DEVILED EGGS

INGREDIENTS

4 hard cooked eggs, halved lengthwise
2 tablespoons mayonnaise
1-1/2 teaspoons lemon juice
1 teaspoon prepared mustard
3/4 teaspoon Worcestershire sauce
3 tablespoons minced, stuffed, pitted green olives
Olive slices for garnish

Remove yolks from eggs. Mash yolks with mayonnaise, lemon juice, mustard and
Worcestershire sauce. Stir in minced
olives.

Stuff egg whites with yolk mixture, using piping bag or spoon. Top each
mound with olive slice.
----------------------------------------------------------------------------
Margaret, MA (9:11:11 pm) : Zuna requested this earlier.

This site has recipes.

http://www.diamondwalnut.com/
----------------------------------------------------------------------------
Cow/AR (9:49:35 pm) : * Exported from MasterCook II *

Chile Eggs

Recipe By : Corine
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Foods Egg, Cheese And Legumes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each eggs
1 cup Cheese , grated
1 can green Chiles

Beat eggs, drain chilies and add to eggs add 1/2 of the cheese. Micro wave
stirring several times until eggs are dry and then add the remainder of the
cheese and melt on the top.

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

Serving Ideas : Serve with warm tortillas and hot sauce

----------------------------------------------------------------------------
Cow/AR (9:59:06 pm) : * Exported from MasterCook II *

Individual Beef Wellingtons

Recipe By : Corine
Serving Size : 8 Preparation Time :0:00
Categories : Beef/Veal Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 (5oz) beef tenderloin steaks
1 tablespoon salad oil
1 package puff pastry sheets
1/2 pound creamy liverwurst
1/4 cup chopped green onions
2 tablespoons chopped parsley
1 egg
1 tablespoon water

Lightly brown steaks in hot oil over medium high heat. Drain on paper
towels; chill. Thaw pastry 20 minutes. Preheat oven to 400*. Stir together
liverwurst, green onion and parsley; spread evenly on top and sides of each
steak. On a lightly floured surface, roll each pastry sheet into a 14 inch
square. Cut into 4 seven inch squares. Mix water with the egg, and brush the
pastry with the egg wash. Place steak on each pastry square
Pinch edges to seal. Place on ungreased baking sheet, seam side down.
Decorate with pastry trimmings.

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

----------------------------------------------------------------------------
Peggy, WA (9:59:07 pm) :
Papaya and Spare Rib Soup
Ingredients:

1-1/3 lb papaya
1-1/3 lb spare rib
2 tbsp sweet almond
1 tsp bitter almond
2 slices ginger

Method:

1.Wash and halve papaya. Core, remove seeds and cut into thick shreds.
2.Wash and parboil spare rib for 5 minutes. Remove and rinse.
3.Put 9 cups of water into the pot, then add papaya, spare rib, sweet and
bitter almonds,
together with ginger, bring to boil. Cook over mild heat for 3 hours. Season
with salt.
Serve hot.
----------------------------------------------------------------------------
Cow/AR (10:15:56 pm) : * Exported from MasterCook II *

Halibut Chowder

Recipe By : Corine/ lBetty Howell
Serving Size : 6 Preparation Time :0:20
Categories : Fish/Shellfish Soups/Sandwiches/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound halibut fillets -- cut into 1" chunks
6 green onion -- sliced
2 tablespoons butter
1 clove garlic -- minced
1 can cream of mushroom soup
2 cans cream of potato soup
8 ounces cream cheese
1 1/2 cups milk
cayenne pepper

Saute the fish with the garlic and green onions in 2 tablespoons butter. Add
the rest of the ingredients and simmer. When you serve also pass the cayenne
pepper .

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

----------------------------------------------------------------------------
Cow/AR (10:19:24 pm) : * Exported from MasterCook II *

Steamed Clams Livorno Style

Recipe By : Corine/ Marx Brothers
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Fish/Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds steamer clams -- cleaned
1 medium carrot -- peeled
1 medium red onion -- chopped
1 large clove of garlic -- minced
25 sprigs Italian parsley -- leaves only
1/2 cup olive oil
3 bay leaves
salt and pepper
large pinch of hot red pepper flakes
1 cup dry white wine
6 large slices crusty Tuscan bread -- toasted
15 sprigs Italian parsley -- leaves only

Finely chop the carrot, onion, garlic and parsley. Heat the oil in a medium
sized skillet or pan over low heat and when the oil is warm add the chopped
vegetables and saute for 10 minutes stirring every
so often with a wooden spoon. Add the bay leaves and season with the salt,
pepper, and red pepper flakes. Add the wine and reduce by 1/2. Raise the
heat and the clams, cover and cook for 4 to 5 minutes. Taste for salt and
pepper and remove and discard the bay leaves and any clams that did not open
when cooked. Place a slice of the toasted bread in 6 large salad bowls and
spoon the clams with the sauce over the bread.

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

----------------------------------------------------------------------------
(10:25:03 pm) : Alicia IL (10:22:40 pm) : Cow-All you do is take some left
over baked
taters. Take the middle out, mix with milk, some chicken broth
and whatever spices you like. Cook till smooth. Add little chunks
of potato skin, and then heat till real hot, and top! Season as you
please
----------------------------------------------------------------------------
Alicia IL (10:33:00 pm) : Gooey butter Cookies
Blend-
1/4 tsp vanilla
1 stick butter
8 oz cream cheese and 1 egg
then add 1 box of yellow cake and chill 30 min. Roll balls in confectioners
sugar and bake a 350 for 12 minutes
----------------------------------------------------------------------------
Peggy, WA (10:33:46 pm) :
Baked Potato Soup from Alicia, IL

Remove the inside from leftover baked potatoes. (Save those potato skins)

Mix potato with milk, chicken broth and spices to taste. Cook until smooth.

Add bits of chopped potato skin.

Heat until very hot. Top with cheese, crumbled bacon, sour cream and chives.

----------------------------------------------------------------------------
Cow/AR (10:39:19 pm) : * Exported from MasterCook II *

Chocolate Macaroons

Recipe By : SueA/TKL
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Gift Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sweetened condensed milk
3 squares unsweetened chocolate
1/4 teaspoon salt
8 ounces coconut
1 teaspoon vanilla

Combine the condensed milk, chocolate and salt in tip of double boiler.
Cook, stirring until chocolate melts and mix thickens. Remove from heat.
Stir in coconut and vanilla and mix well. Drop by tablespoons about 1 inch
apart onto greased cookie sheet. Bake at 350 for 10 to 12 min.

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

----------------------------------------------------------------------------
Pat, CT (10:40:48 pm) : LOW FAT POTATO LEEK SOUP

NOTE: this is a "go as you go" recipe, improvise!

4 large or 6 small red or Yukon Gold potatoes, scrubbed, any nasty skin
peeled and cut in cubes (approx. 1/2 inch)

2 large or 4 slender leeks, tough greens removed, cut lengthwise and rinse
well to remove sand, slice white and tender green part approx. 1/2" thick

2 TBS olive oil
2-3 celery ribs, sliced
2 carrots, peeled and chopped
2 cloves garlic, pressed
1/2 TBS dried rosemary
2 tsp. dried thyme
fresh or dried parsley
fresh black pepper
8 cups chicken broth or stock
1 regular can skim evaporated milk

Prepare veggies. Heat olive oil gently in soup pot. Add leeks and celery and
saute, when softened add rosemary and thyme. When fragrant, add garlic. Pour
in stock/broth before garlic browns. (You may want to add more broth, as you
throw in ingredients that come to your imagination!)

Add potatoes and carrots. Chop and toss in little leftovers you might have,
such as green beans or that last sweet potato. Season with parsley, pepper,
and whatever you like. As it cooks, add the can of evaporated milk. Taste
and correct to your personal preference. A good bread is essential on the
side. NOTE: if you don't mind some fat, start it off with a few strips of
bacon, reserve them and saute your veggies in the bacon fat, then crumble it
in before serving.
----------------------------------------------------------------------------
Cow/AR (10:43:30 pm) : * Exported from MasterCook II *

Fried Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grains And Pasta Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 slices bacon
3/4 cup green onion -- chopped
1/3 cup red bell pepper -- chopped
1/4 cup green peas
1 egg -- beaten
4 cups cold cooked rice
2 tablespoons soy sauce

Cook bacon in wok until crisp. Add green onions, red pepper and peas;
stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated,
gently separating grains. Add soy and serve

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

----------------------------------------------------------------------------
Cow/AR (10:46:18 pm) : * Exported from MasterCook II *

Chinese Dumplings

Recipe By : Fine Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Pork/Lamb
Oriental Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup cold water
filling
1 pound lean ground pork
2 tablespoons cold water
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon salt
1 teaspoon finely chopped ginger
1/2 pound Chinese cabbage -- finely chopped
Ginger & Scallion Sauce
4 tablespoons toasted sesame oil
4 teaspoons minced fresh ginger
4 tablespoons minced scallion
6 tabs rice wine vinegar
1/2 cup low salt chicken stock
2 teaspoons sugar

Mix flour and water. Knead for 5 min. Let rest covered for 20 min..
Knead for 2 min. Divide the dough into 1/2, make a 12 inch long cylinder.
Cut in 24 rounds. Roll to 1/4 inch thick. Fill and steam for 15 min. Or you
may deep fry. Blend all the filling ingredients and put 2 teaspoons per
dough round. To make the dipping sauce heat oil over low heat. Add the
ginger and scallion., Stir for a few seconds and add the rest of ingredients
and bring to a boil. Serve at room temp.

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

Serving Ideas : Also may use a Vegetable filling for dumplings

----------------------------------------------------------------------------
Peggy, WA (10:50:52 pm) : Source: the Firefighter Auxiliary Cookbook
CHEESE GARLIC BISCUITS

Recipe courtesy of Red Lobster Restaurants

Back to
Recipes

2 CUPS BUTTERMILK BAKING MIX

2/3 CUPS MILK 1/2 CUP SHREDDED CHEDDAR
CHEESE

1/4 CUP BUTTER OR MARGARINE, MELTED

1/2 TSP. GARLIC POWDER

1) PREHEAT OVEN TO 450 DEGREES
FAHRENHEIT

2) COMBINE BAKING MIX, MILK, AND
CHEESE WITH WOODEN SPOON UNTIL SOFT
DOUGH FORMS

3) BEAT VIGOROUSLY 30 SECONDS

4) DROP DOUGH IN HEAPING TEASPOONFULS
ONTO AN UNGREASED COOKIE SHEET

5) BAKE 8-10 MINUTES UNTIL GOLDEN
BROWN

6) COMBINE MELTED BUTTER AND GARLIC
POWDER; BRUSH OVER WARM BISCUITS
BEFORE REMOVING FROM COOKIE SHEET

7) SERVE WARM; YIELD=10 TO 12 BISCUITS
----------------------------------------------------------------------------
Sharon, Wi (11:00:01 pm) :
-From Scott Anderson

I know many of you around the world are getting ready to celebrate
Christmas. Here's an old family recipe that you can use for your
Christmas meal...

BEST RUM CAKE EVER

1 or 2 quarts rum
baking powder
1c.butter 1tsp. soda
1tsp. sugar lemon juice
2 large eggs brown sugar
1c. dried fruit nuts

Before you start, sample the rum to check for quality. Good, isn't it?
Now go ahead. Select a large mixing bowl, measuring cup, etc. Check
the rum again. It must be just right. To be sure rum is of the highest
quality, pour one level cup of rum into a glass and drink it as fast
as you can. Repeat. with an electric mixer, beat 1 cup butter in a
large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile,
make sure that the rum is of the finest quality-- try another cup.
Open second quart, if necessary. Add 2 arge leggs, 2 cups fried druit
and beat till high. If druit gets stuck in beaters, just pry it loose
with a drewscriver. Sample the rum again, checking for tonscisticity.
Next sift 3 cups of pepper or salt (it really doesn't matter which).
Sample the rum again. Sift 1/2 pint lemon juice. Fold in chopped
butter and strained nuts. Add one babblespoon of brown thugar, or
whatever color you can find. Wix mell. Grease oven and turn cake pan
to 350 gredees. Now pour whole mess into the coven and ake. Check the
rum again, and bo to ged.

----------------------------------------------------------------------------
Peggy, WA (11:10:48 pm) :
Instant Donuts

prep time: about 15 minutes

Not exactly health food, but really easy to make and really cheap.

Equipment:
deep pan/wok
tongs/ chopsticks/fork
plastic baggie
paper towels
Materials:
1 can of instant biscuits, the cheaper the better (ie. generic 3/$1.00 NOT
Pillsbury Grands)
1 cup of sugar
enough oil to fill pan to at least 1" deep (canola oil is a good choice)
Procedure:
1.Fill pan with one to two inches of oil, set on medium-high heat
2.Open can of biscuit dough, remove one biscuit
3.Poke your finger through the middle of the biscuit dough and wiggle it
'til the dough forms a
loose "O" shape.
4.Using the tongs, gently lower the "O" into the pan, do NOT drop it in,
unless you want to be
splattered with hot oil
5.Fry donut until golden brown on both sides
6.Remove with tongs and set aside to cool on a paper towel
7.Meanwhile, fill the plastic baggie with the sugar
8.When it's cool enough to touch without getting blisters, drop the donut
into the plastic baggie
9.Shake to coat and voila! instant sugar donut
10.Repeat
----------------------------------------------------------------------------
Santa/DC (00:28:01 am) :
* Exported from MasterCook *

MINIATURE SHRIMP QUICHES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Seafood Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Shredded Swiss cheese (4 oz)
1/2 c Finely chopped cooked shrimp
2 tb Chopped fresh chives
1/2 ts Dried thyme
Pastry shells
2 lg Eggs, beaten
1/2 c Half-and-half
1/4 ts Salt
1/4 ts Pepper
1/4 ts Ground nutmeg
ds Hot sauce
-----PASTRY SHELLS-----
1/2 c Butter or margarine, soft
1/2 pk Cream cheese, softened
- (4-oz)
1 1/2 c All-purpose flour
1/4 ts Salt

PASTRY SHELLS:
Beat butter and cream cheese at medium speed of an electric mixer until
well blended; stir in flour and salt. Cover and chill 1 hour. Shape
chilled dough into 1-inch balls. Place in ungreased miniature (1 3/4-inch)
muffin pans, shaping each ball into a shell.
QUICHE:
Combine first 4 ingredients, spoon evenly into pastry shells. Combine eggs
and remaining ingredients, stirring well; pour mixture evenly into pastry
shells. Bake at 350 for 30 to 35 minutes or until set.

----------------------------------------------------------------------------
Santa/DC (00:31:49 am) :
Impossible Quiche Tarts

---------- Recipe via Meal-Master (tm) v8.02

Title: IMPOSSIBLE QUICHE TARTS
Categories: Appetizers, Eggs
Yield: 1 servings

3/4 c Sour cream
1/2 c Bisquick or baking mix
1/2 c Milk
2 Eggs
1/2 ts Worcestershire sauce
2/3 c Cheddar cheese;shredded
1/3 c Salami; chopped
2 tb Green onion; sliced

These Impossible pies are made in muffin cups. Preheat
oven to 400F. Grease 18 muffin cups, 2 1/2" X 1 1/4"
inches. Beat sour cream, Bisquick, milk, eggs, and
Worcestershire sauce till smooth, 15 seconds in
blender or 1 minute with hand beater. Spoon about 2
Tbsp in each muffin cup. Mix remaining ingredients;
sprinkle 1 tbsp over batter in each cup. Bake till
knife inserted in center comes out clean, 12 to 15
minutes. Loosen sides of tarts from pan; remove from
pan. Remove any remaining appetizers. MAKES: 18
appetizers

----------------------------------------------------------------------------
(00:35:56 am) :
* Exported from MasterCook *

PARTY QUICHES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
418 g Canned Alaska salmon
-(red or pink)
550 g Ready-made shortcrust pastry
75 g Broccoli florets -- blanched
75 g Asparagus spears -- blanched
1 Leek
- cleaned and thinly sliced
4 Fresh tomatoes -- skinned,
- de-seeded, chopped
4 Spring onions -- chopped
1 sm Onion -- , chopped
50 g Smoked salmon
8 Black olives, pitted
- and quartered
50 g Stilton cheese, crumbled
50 g Cheddar cheese, grated
75 g Mozzarella, thinly sliced
50 g Feta cheese, crumbled
1 t Pesto
12 Eggs
600 ml Milk
300 ml Single cream
Salt and black pepper

This recipe describes four quiches with different
fillings. If preferred, one single filling may be
chosen, but the ingredients must be multiplied by four.

1. Salmon with Broccoli and Stilton
2. Salmon with Asparagus and Cheddar
3. Salmon and Mozzarella
4. Salmon with Tomatoes and Feta Cheese

Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the
cans of salmon. Flake and set aside.

Divide the pastry into four and roll out to line four
22.5 cm / 9inch flan dishes. Spread the salmon evenly
over the base of each flan.

Arrange the broccoli in one flan, the asparagus in
another, and the leeks and tomatoes in the other two.
Sprinkle the spring onions over the asparagus quiche,
onion over the broccoli, smoked salmon into the leeks
and olives into the tomato.

Top the broccoli quiche with Stilton, the asparagus
with Cheddar, the leek quiche with Mozzarella and the
tomato with Feta cheese and pesto. Beat the remaining
ingredients and pour into each flan. Bake for 10
minutes. Reduce the temperature to 160C, 325F, Gas
mark 3 and cook for 40 minutes. Serve with salad.

Makes 4, serves 24-32. Approx. 255 kcals per serving
----------------------------------------------------------------------------
(00:43:11 am) :
* Exported from MasterCook *

CRUSTLESS SPINACH QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onions, chopped
1 tb Oil
10 oz Spinach, frozen
5 Eggs
12 oz Muenster, shredded
1/4 ts Salt
1 d Black pepper

Thaw and press spinach dry. Preheat oven to 350. Saute onion
in oil in large skillet until tender. Add spinach and cook until
excess moisture evaporates; cool. Combine eggs, cheese, salt,
and pepper; stir into spinach mixture. Pour into greased 9" pie
plate. Bake 30 minutes, until set.
----------------------------------------------------------------------------
BV/AR (01:24:26 am) : Sauteed Cauliflower with Sun-dried Tomatoes

Recipe By:
Serving Size: 8 Preparation Time :0:00
Categories: Vegetable Dishes

Amount Measure Ingredient-- Preparation Method

1 1/3 cups sun-dried tomatoes
2 pounds cauliflower flowerets
1/4 cup olive oil
2/3 cup onion -- finely chopped
1 1/3 teaspoons garlic -- minced
1/2 cup water
1/3 cup Italian parsley -- coarsely chopped
to taste red pepper flakes
to taste salt and pepper
I /3 cup parmesan cheese -- grated

Put the tomatoes into a deep hotel pan and cover them with hot coffee urn
water. Allow to steep
for 3-7 minutes, until softened. Drain, pat dry on paper towels, and cut
into julienne strips. Set
aside.

In a large skillet, heat the olive oil and brown the flowerets on both sides
over medium heat. Add
the onion and garlic and saute for another minute or two. Add the water and
continue cooking,
stirring constantly, for a few more minutes, until the cauliflower is
crisp tender, the onion is soft,
and all the browning on the skillet is dissolved.

Add the tomatoes, parsley, hot pepper flakes and salt and pepper. Stir over
low heat until the
tomatoes are hot. Transfer to a large bowl and toss with grated cheese.
Serve hot in hotel pans.

Bill,DC (8:59:57 pm):
----------------------------------------------------------------------------
BV/AR (01:50:32 am) : ROAST WILD DUCK, GOOSE
OVEN 4()()0

Salt inside of ready-to-cook wild duck or goose. Stuff loosely with
quartered onions and apples. Truss bird; place, breast side up, on
rack in shallow pan. Do not brush duck with oil. For goose, lay bacon slices
over breast or rub with oil. Roast, uncovered, at 4000. Roast
a 1- to 2-pound duck, 60 to 90 minutes. For a 2- to 4-pound goose allow I *
to 3 hours, 4- to 6-pounds allow 3 to 4 hours. Cap loosely
with foil if necessary to prevent excess browning. Discard stuffing. Allow 1
to 1* pounds per serving of wild duck or goose.
Note: If bird has had a fish diet or may be old, stuff loosely with pared
carrot or quartered potato; precook in simmering water about
10 minutes. Discard stuffing. Prepare and roast as above.

Hunter's Duck: If you're among those who prefer a gamy flavor and pink meat,
roast tender whole young ducks (1 to 2 pounds) at
4500 for 40 to 45 minutes, or long enough to acquire a crisp brown crust.
Makes I or 2 servings.

----------------------------------------------------------------------------
END OF FILE