Cornbread Salad #2 (tennessee Style)
Ingredients & Directions 1 8-inch cake of cornbread 1 cn Red kidney beans or chili -beans 1 c Chopped tomatoes 1 lb Fried crisp bacon; crumbled 1 c Chopped bell peppers 2 bn Green onions; chopped 1 1/2 c Mayonnaise 1/2 c Pickle juice Pickles as desired In large casserole dish, crumble cornbread (not too fine), drain beans and spread over cornbread. Next spread the tomatoes, peppers, onions and pickles. Spread bacon over top of this and set aside. Mix mayonnaise and pickle juice–blend well. (Use more pickle juice if desired) Pour this over the layers of vegetables and cornbread. It is ready to serve. Yields 1 Servings
Jill St John's French Bread
Ingredients & Directions 1 1/2 pk Active dry yeast 2 tb Sugar 1 1/2 c Very warm water 3 1/2 c All-purpose flour (more if, Desired 2 ts Salt Soften yeast with 1 tsp. sugar in 1/2 cup very warm water. (“Very warm” warm feels comfortably warm when run over wrist.) Let yeast-water mixture stand 54 minutes, or until doubled in bulk and foamy. In food processor, with motor running, add flour, salt, remaining 1 tsp. sugar and yeast mixture. Blend and slowly add very warm water up to 1 cup, or until dough forms a smooth ball. Turn out dough on lightly floured board or countertop. Knead only a couple of turns; divide in two and shape into loaves. Place in greased baguette pans. Cover with plastic wrap; let rise in warm place away from drafts 45 minutes, or until bulk doubles. Bake in preheated 450-degree oven 15 minutes, with shallow pan of water in bottom of the oven. Bread is done when hitting it with a knife give a hallow ring. Note: Jill Cautions, “Most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed.” File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Pineapple-carrot Bread
Ingredients & Directions -PNewton vkbb14a 3/4 c Buttermilk 2/3 8 oz Can crush pinpple drain 1/2c 1/2 c Shredded carrot 1/3 1 tb Applesauce 1 1/2t 2 c Whole wheat flour 1 1/3 1 c Bread flour 2/3 1 tb Brown sugar 2 t 3/4 ts Salt 1/2 1 ts Yeast 1 Page 57 From Yields 1 Servings
High Intensity Chocolate Cake
Ingredients & Directions 2 c Sugar 1 c All-purpose flour 3/4 c Unsweetened cocoa powder 1 ts Baking powder 1 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Water; boiling FROSTING 3 c Sugar 2/3 c Unsweetened cocoa powder 1/8 ts Salt 1 c Milk 1/4 c Butter 1 ts Vanilla extract Preheat oven to 350 degrees. Grease and flour baking pan(s) Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a mixer bowl. Add eggs, milk, oil, and vanilla Beat on medium speed for 2 minutes. Stir in boiling water (batter will be quite thin) Pour into prepared pans. Bake 30-40 minutes (until a toothpick inserted in center comes out clean) Remove pans from oven to a cooling rack. Cover with plastic wrap, leaving a small area uncovered Allow to cool for 30-45 minutes. Run a knife around edges and invert onto cooling racks. Allow to cool completely. For frosting: combine sugar, cocoa, and salt in a mixer bowl. Add milk, butter,. and vanilla-mix well. Spread between layers and on top of cake. Serve at room temperature. Amount Per Serving Calories 677 Calories from Fat 179 Percent Total Calories Yields 10 Servings
Cranberry Cheesecake With Cranberry Orange Compote
Ingredients & Directions -CRANBERRY FILLING- 1 lb Cranberries * 1 1/3 c Sugar 1/3 c Orange juice, fresh CHEESE FILLING 2 lb Cream cheese ** 1 1/3 c Sugar 4 x Large eggs -CRUST- 1 1/3 c Vanilla wafer crumbs *** 3 tb Unsalted butter, melted TOPPING 2 c Sour cream 1/3 c Sugar 1 ts Vanilla extract COMPOTE 1 c Sugar 1/2 c Water 1 3/4 c Cranberry filling **** 2 ts Orange peel, minced ***** 4 x Large oranges * fresh or frozen, about 4 2/3 cups ** room temperature *** about40 wafers **** reserved from cheesecake recipe ***** orange part only FOR CRANBERRY FILLING: Combine cranberries, sugar, and fresh orange juice in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes. Cool cranberry filling completely. FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating after each addition. Set cheese filling aside. FOR CRUST: Preheat oven to 350F degrees. Lightly butter 9-inch diameter spring form pan with 2 3/4-inch-high sides. Place cookie crumbs in medium bowl. Add melted butter and blend until moist crumbs form. Press onto bottom (not sides) of prepared pan. Pour cheese filling over crust in pan. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote). Using a small sharp knife, swirl to form marble pattern. Bake until center of cheesecake is set, about 1 hour. Transfer cheesecake to rack and maintain oven temperature. MEANWHILE, PREPARE TOPPING: Mix sour cream, sugar, and vanilla in small bowl. Gently press down any raised edges of cheesecake. Spoon topping over cake. Bake 5 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate over night. (Cheesecake can be prepared 2 days in advance. Keep refrigerated) Release pan sides. Transfer cheesecake to platter. Cut cheesecake into wedges and serve, passing compote separately. CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan. Bring to a boil, stirring until sugar dissolves and liquid appears clear. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel. Using small sharp knife, cut peel and white pith from oranges. Working over another bowl to catch juices, cut between membranes to release segments. Add segments to bowl with juices. (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.) Add orange segments and juices to compote and serve. Use ~– File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 10 Servings
Merry Christmas Molasses Cookies
Ingredients & Directions 2/3 c Brown sugar,packed 2/3 c Shortening 1 1/3 c Molasses 2 Eggs 5 1/2 c All-purpose flour 4 ts Ground cinnamon 2 ts Ground ginger 2 ts Baking soda 1 ts Salt Mix brown sugar,shortening and molasses.Stir in remaining ingredients.Cover and refrigerate at least 1 hour.Heat oven to 375 degrees.Roll dough 1/2″ thick on a lightly floured cloth covered board.Cut into desired shapes with cookie cutters.Place about 1″ apart on lightly greased cookie sheets.Bake until no indentation remains when touched,about 7 to 8 minutes;cool.Frost and decorate as desired.Makes 5 dozen 3″ cookies. Yields 60 Servings
Chewy Oatmeal Spice Cookies
Ingredients & Directions 3/4 c Firmly packed brown sugar 1/2 c Granulated sugar 4 tb Margarine 3/4 c Apple butter* or apple sauce 2 Egg whites or 1 egg 2 tb Skim milk 2 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Ground cinnamon 1/2 ts Salt; (optional) 1/4 ts Ground nutmeg; (optional) 3 c QUAKER Oats (quick or old -fashioned; uncooked) 1 c Raisins or diced dried mixed -fruit Heat oven to 350F. Lightly spray cookie sheet with no-stick cooking spray. Beat together sugars and margarine until well blended. Add apple butter, egg whites, milk and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Stir in oats and raisins; mix well. (Dough will be moist.) Drop by rounded tablespoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store in tightly covered container. ABOUT 3-1/2 DOZEN * Apple butter is usually available in your supermarket’s jam & jelly section. Nutrition Information 1 cookie: Calories 90, Calories From Fat 15, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 19g, Dietary Fiber 1g, Protein 2g Note: For a no-fat-added cookie, omit margarine and increase apple butter to 1 cup; and continue as recipe directs. Nutrition Information: 1 cookie (made without margarine or butter) Calories 90, Calories from Fat 5, Total Fat 0g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrates 19g, Dietary Fiber 1g, Protein 2g Yields 1 Servings
