Black Angus Garlic-cheese Bread
Ingredients & Directions LARRY LUTTROPP FVKC70A L.A. TIMES FOOD SECTION 1/95 1 Loaf French bread 1/2 c Butter — softened 1 c Asiago cheese — shredded 1 c Jack cheese — shredded 1 c Mayonnaise 1 bn Green onions — chopped 20 ml Garlic, pureed Split French bread loaf into halves horizontally. In bowl mix butter, cheeses, mayonnaise, green onions and garlic. Blend well. Spread cut side of bread halves with garlic cheese spread. Bake at 350 degrees 7 minutes, then place under broiler about 3 minutes longer. Cut into slices abd serve. Makes 10 to 12 servings. Each of 10 servings contains about: 329 calories; 637 mg sodium; 46 mg cholesterol; 23 grams fat; 22 grams carbohydrates; 9 grams protein; 0.11 gram fiber. Yields 10 servings
East Texas Corn Bread
Ingredients & Directions 1 c Yellow corn meal 1/2 ts Baking soda 1/3 c Flour 1 Egg 2 ts Baking powder 1 c Buttermilk 1 ts Salt 4 tb Bacon drippings Preheat oven to 400 degrees F. Place bacon drippings in skiLlet in oven while it is heating. The skillet must be hot before batter is added. In large mixing bowl, beat buttermilk and egg, then sift in dry ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour batter into skillet with remaining grease. This makes a crisp crust, Bake at 400 degrees F for approximateLy 30 minutes. Recipe: Avis Walker of Saint Christopher’s Episcopal Church, Houston, Texas from somewhere in the Sixies. Yields 8 Servings
Potato Bread
Ingredients & Directions 3 Potatoes 1 Yeast cake 2 tb Shortening 2 tb Sugar 1 tb Salt 6 1/2 c Sifted flour Cook pared potatoes in boiling water until tender; mash in liquid and heat 2 cups to lukewarm. Crumble yeast in 1/4 cup of the liquid. To remaining liquid add shortening, sugar and salt. Add softened yeast and 1/2 of the flour. Beat; add remaining flour gradually. Knead on floured board until thoroughly elastic. Place in bowl, cover and let rise. When doubled in bulk, divide into 2 parts, shape into loaves and place in greased pans. Let rise again until doubled in bulk. Bake in a 375 degree oven for 45 minutes or until bread shrinks from sides of pan. Makes 2 (llb) loaves. From Yields 1 Servings
Sourdough Oatmeal Whole Wheat Bread
Ingredients & Directions -CHRIS CASTILLO (HJDD64B) 1 1/4 c -boiling water 1 c Sourdough starter 6 tb Rolled oats 1 tb Sea salt 1 c Rolled oats 2 pk Dry yeast 1 Egg white; beaten 5 c Whole wheat flour; to 6 c. 2/3 c Light molasses; (or honey) 1/2 c -warm water (110F) 1 tb -water 2 Eggs, beaten 1/3 c Safflower oil Measure out sourdough starter. Soften yeast in warm water. Combine boiling water, oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour. Beat well. Add to sourdough starter along with softened yeast and eggs. Stir in enough of remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead 5 – 8 minutes or until smooth and elastic. Shape dough into a ball and place in lightly Yields 1 servings
Award Winning Beef Spiedies
Ingredients & Directions 4 lb Beef; cut into cubes 1 c Olive oil 1 c Cider vinegar 2/3 c Lime juice 1/2 c Margarine; melted 3 tb Worcestershire sauce 3 ts Salt 1 ts White pepper 1/2 ts Cayenne pepper 1 Clove garlic; minced 1 ts Dried mint flakes From: Molly Rood MissNinja@AOL.COM Date: Thu, 18 Jul 1996 20:21:55 -0400 Yields 12 Servings
Lemon Pudding Cake – Butter Busters^
Ingredients & Directions 2 ea Tb liquid Butter Buds or 1/4 c Egg Beaters -Promise Ultra fatfree 2 ea Egg whites -margarine 3 ea Tb flour 1/2 c Sugar 1 3/4 c Skim milk OR 1/4 c Lemon juice 1/4 c Sugar 3 t Grated lemon peel AND 1 ea Tb powdered sugar 3 ea Pk Sweet ‘n Low 1 ea Pk Dream Whip, prepared Preheat oven to 350F. Beat Butter buds and sugar. Add Egg Beaters until well blended. At low speed, blend in flour. Add skim milk, lemon juice, and lemon peel. Beat egg whites until soft peaks form. Using a rubber spatula, fold egg whites into lemon mixture. Turn mixture into a shallow 8″ baking dish that has been sprayed with Pam. Set ish inside a larger pan, pour in hot water to a depth of 1″. Bake 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand at least 15 minutes before serving. Serve warm with prepared Dream Whip on top of each serving. Per sugar serving: 163 cal., 2g fat (11%), 2mg chol., 0g fiber, 6g pro., 30g carb., 126mg sod. Per S&L serving: 131 cal., 21g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 6 ———-
Cookies And Cream Cheesecake
Ingredients & Directions 2 c Cream-filled Cookies * 1/2 c Sugar 6 T Margarine, Softened 3/4 c Milk 1 ea Env. Unflavored Gelatin 1 c Whipping Cream, Whipped 1/4 c Cold Water 1 1/4 c Creme-filled Cookies ** 8 oz Cream Cheese Softened * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ——————— ——————- Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. Yields 8 servings
