Recipes: Bisquick Sweet Potato Bread Pudding with Orange Sauce, Black Eyed Pea Cake, Eggs and Rice, Otis Spunkmeyer's Chocolate Chip Cookies, Otis Spunkmeyer's Banana Nut Muffins, Otis Spunkmeyer's Chocolate Chocolate Chip Muffins, Otis Spunkmeyer's Blueberry Muffins, Chicken Alfredo, Sunshine Chicken Strata, Punch, Haystacks (Candy), Toll House Pie, Graham Cracker Bars, Velma Thieme's Pretty Pea-riffic Cake, Spinach Tortellini Soup, Creole Barbeque Shrimp, Peanut Butter Apple Cake, Honey Lemon Cookies, Three Layer Lemon Bars, Deluxe Salmon Spread, Shrimp Primavera, Make-ahead Meatballs, Bacon Stuffed Sweet Potatoes, Chicken and Dumplings

Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals

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Please send your posts and email notes to: posts@chitterlings.com
Please send recipes in the body of emails instead as attachments.

****** Do A Friend A Favor.....
Forward them a copy of this recipe list and tell them they
should subscribe at: http://chitterlings.com

They will thank you! ******

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

What's In This Issue:

Recipe: Bisquick® Sweet Potato Bread Pudding with Orange Sauce

Recipe Request: Popeye's Rice

Recipe: Black Eyed Pea Cake

Recipe: Eggs And Rice

Recipes: Otis Spunkmeyer's Chocolate Chip Cookies, Otis
Spunkmeyer Banana Nut Muffins, Otis Spunkmeyer's Chocolate
Chocolate Chip Muffins, Otis Spunkmeyer's Blueberry Muffins

Recipe Request: Honey Baked Ham

Recipe: Chicken Alfredo

Recipe: Sunshine Chicken Strata

Recipe: Punch

Recipe: Haystacks (candy)

Recipe Request: Cement Pie

Recipe: Toll House Pie

Recipe: Graham Cracker Bars

Recipe: Velma Thieme's Pretty Pea- riffic Cake

Recipe: Spinach Tortellini Soup

Recipes: Creole Barbecue Shrimp, Peanut Butter Apple Cake,
Honey Lemon Cookies, Three Layer Lemon Bars, Deluxe Salmon
Spread, Shrimp Primavera, Make-ahead Meatballs, Bacon-Stuffed
Sweet Potatoes

Recipe: Chicken and Dumplings

Recipe Request: Stuffed Cabbage

Question: How To Print 1 Recipe At A Time

You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Bisquick® Sweet Potato Bread Pudding with Orange
Sauce

Bisquick® Sweet Potato Bread Pudding with Orange Sauce

recipe of Joan Tarpley, Betty Crocker 2nd place winner, 2001, 'Recipes
from the Soul' - whirlpool

4 1/2 cups Original Bisquick®
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 cup granulated sugar
1/4 cup butter, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
1 1/2 baked medium sweet potatoes, mashed, or 1 can (15 ounces)
vacuum-pack sweet potatoes, drained and mashed Sauce (below)
Preheat oven to 450°. Stir Bisquick and 1 1/3 cups milk in large bowl
until soft dough forms. Place on surface sprinkled with Bisquick.
Knead 10 times. Drop by spoonfuls onto ungreased cookie sheet. Bake 8
to 10 minutes or until golden brown. Break each biscuit into 4 or 5
pieces.
Butter rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan.
Sprinkle with pecans and raisins. Beat remaining ingredients except
sweet potatoes and Sauce in large bowl on low speed until blended;
beat in sweet potatoes. Pour into pan. Cover and refrigerate at least
2 hours, but no longer than 8 hours.
Preheat oven to 350°. Stir mixture in pan. Bake about 1 hour or until
top is golden brown and toothpick inserted in center comes out clean.
Serve warm with Sauce. Cover and refrigerate any remaining pudding.
Sauce
1 cup powdered sugar
1/2 cup butter, softened
1/4 cup orange juice
1 teaspoon cornstarch
2 egg yolks, beaten

Heat all ingredients in 2-quart saucepan over low heat 5 to 10
minutes, stirring constantly with wire whisk, until slightly
thickened. (Use of wire whisk is necessary for success of recipe.)
Serve warm over pudding. Cover and refrigerate any remaining sauce.

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From: roslyn rawlins
To: posts@chitterlings.com

i want to know what kind of popeye rice recipes so i would like to
cook it sometime . pls let me know abt it. thank u

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: MsK
Subject: black eyed pea cake

Ingredients

1 small onion, chopped
1 tablespoon olive oil
2 (15.5 ounce) cans black-eyed peas
1 (8 ounce) container
chive-and-onion-flavored cream cheese, softened
1 egg
1/2 teaspoon salt
1 teaspoon hot sauce
1 (8 ounce) package hush puppy mix with onion
olive oil
Toppings: sour cream and green tomato relish

Directions

1. SAUTEE onion in 1 tablespoon hot oil
in a large skillet over medium-high heat
until tender.

2. PROCESS onion, 1 can of peas, and next
4 ingredients in a blender or food
processor until mixture is smooth,
stopping to scrape down sides. Stir in hush
puppy mix, and gently fold in remaining can
of peas.

3. SHAPE mixture by 2 tablespoonfuls into
3-inch patties, and place on a wax
paper-lined baking sheet. Cover and chill 1
hour.

4. COOK patties, in batches, in 3
tablespoons hot oil, adding oil as needed, in
a large skillet over medium heat for 1 1/2
minutes on each side or until patties are
golden brown. Drain patties on paper
towels, and keep them warm. Serve with desired
toppings.

Reprinted with permission of Southern
Living® magazine. All rights reserved.

Kaye

ÃKÃ » 'MsK'
ÃKÃ » Ãngelßrat «

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From: CREOLESUGAR
Subject: EGGS N RICE
To: posts@chitterlings.com

THIS HAS ALWAYS BEEN A FAMILY FAVORITE, FOR SOME REASON KIDS LOVE IT
EVEN
PICKY ONES.

*EGGS N RICE*

4 CUPS HOT COOKED RICE
6 EGGS (BEATEN AT ROOM TEMPERATURE)
SALT N PEPPER
ONE TEASPOON VEGETABLE OIL
BUTTER PAM
3/4 STICK BUTTER OR MARGARINE
WOODEN SPOON WORKS BEST

HEAT HEAVY SKILLET ON MEDIUM HIGH, SPRAY WITH PAM
THEN ADD OIL, POUR IN EGGS DON'T SCRAMBLE RIGHT AWAY WHAT A MINUTE, THEN SCRAMBLE SOFTLY TURN FIRE DOWN TO LOW ADD BUTTER AND RICE MIX WELL, TURN HEAT BACK UP TO MEDIUM HIGH KEEP STIR FRYING FOR ABOUT 5 MINUTES SPRINKLE WITH SALT AND PEPPER, CONTINUE TO STIR FOR 5
MORE MINUTES, THEN SERVE, DO NOT ADD SALT DIRECTLY TO EGGS OR PEPPER BEFORE COOKING IT WILL MAKE THE EGGS FLAT.

PEACE AND AFRO GREASE

CREOLE

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From: Sandcookee
Subject: RE: Request for Otis Spunkmeyer's Goodies
To: posts@chitterlings.com

Hope this is what you are looking for.....this was "ALL" that I could
find.. Wish I could find the Peanut Butter Cookie recipe!!
Note: I love this recipe list and thanks for all the recipes that are
contributed!!
Cookie

Otis Spunkmeyer's Chocolate Chip Cookies
1/2 cup& Butter (1 stick)*
1/2 cup& Vegetable Shortening (Crisco Butter Flavor)*
1 cup Brown sugar, Light, Packed
1/2 cup Granulated Sugar
2 large Eggs
3 tsp Vanilla extract
2 3/4 cup All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups Chocolate Chips (one 10-12 oz package)
1 cup Chopped Walnuts (4 oz package - optional)

COMBINE flour and baking powder in a small bowl and mix with a whisk.
Set aside. MELT butter/shortening in a microwave oven (use a
microwave safe mixing bowl or a glass measuring cup) stopping and
stirring every 15 seconds.
Stop when the butter is more of a paste (usually about 45-60 seconds).
Pour over granulated sugar, brown sugar, salt, and vanilla in a large
mixing bowl and beat well. Add each egg separately beating until
creamy. ADD flour mixture (1/2 cup at a time) while beating.
REFRIGERATE for 1-3 hours in covered bowl. Pre-heat oven to 375°F
15 minutes prior to first batch.
Drop onto a waxed paper lined, room-temperature, air-bake cookie
sheet in large rounded tablespoonful size (or small ice-cream
scooper). BAKE 10-12 minutes checking every two minutes after 8
minutes for golden brown appearance.

Otis Spunkmeyer Banana Nut Muffins

Notes: These are really great. A super intense banana flavor !
They also stay fresh for a couple of days when wrapped up in plastic.
I would imagine this would make delightful banana nut bread!

1 C. Mashed Ripe Bananas (about 2 average size)
1 Box Banana Cake Mix
1 small Box Instant Banana Pudding
4 Eggs
1/2 C. Vegetable Oil
3/4 tsp. Ground Cinnamon
1/2 C. Water
1 tsp. Banana Extract
1 C. Finely chopped Walnuts

Blend all ingredients together until smooth, about 3-4 minutes. Fill
baking cups 3/4 full and bake in a preheated oven about 20 minutes
until done. Check for doneness with a toothpick inserted into top of
muffin, if the toothpick comes out clean the muffin is done. Store
muffins if there are any left in a airtight container. I use the
extra large cups and this will make about 9.

OTIS SPUNKMEYER CHOCOLATE CHOCOLATE CHIP MUFFINS

5 oz. semisweet chocolate
2 (1 oz.) baking chocolate squares
1/3 C. butter
3/4 C. sour cream
2/3 C. packed light brown sugar
1/4 C. light Karo syrup
1 egg
2 tsp. vanilla extract
1 1/2 C. all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. miniature chocolate chips

Preheat oven to 400ºF.

Spray 12 muffin liners with Pam/In a double boiler or microwaveable
bowl combine first three ingredients and melt over simmering water
or in microwave. Cool to lukewarm.In a large bowl combine sour
cream, sugar, syrup, egg and vanilla extract; mix well. Pour
lukewarm chocolate mixture into egg mixture and blend well. In a
medium bowl mix together flour, baking soda and salt. Add to
chocolate mixture, blending well. Fold in chocolate chips. Add
batter to prepared muffin liner. Bake for 20 minutes. Remove from
pan immediately. Serve warm.

Otis Spunkmeyers Blueberry Muffins

35 minutes (5 min prep, 30 min cooking)
9-15 muffins

Update to: muffins US Metric
1 (15 ounce) can blueberries, in liquid rinsed and drained or 1 cup
fresh blueberries
1 package white cake mix
1 package instant vanilla pudding (4-serving size)
4 eggs, beaten
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla

1 rinse blueberries lightly and drain well, in mixing bowl beat
eggs until light, add the cake mix,pudding,veg oil,vanilla,and milk.
2 Beat until smooth but do not over beat about 2-10 1/2 min,
batter will be thick carefully fold in blueberries with spoon try
not to break the berries- fill muffin cups 3/4 full and place into
preheated 350 degree oven for 20-30 minutes depending on muffin cup
size.
It will make 9 large or 12-15 small.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
To: posts@chitterlings.com
From: MsK
Subject: honey baked ham

Does anyone have a recipe for Honey Baked Ham? It has a crusty
coating on it and I would love to make my own this year. The brand
name hams are very expensive! Any help would be appreciated.
Kaye
Kaye

ÃKÃ » 'MsK'
ÃKÃ » Ãngelßrat «

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Rosita Williams
Subject: Chicken Alfredo recipe
To: posts@chitterlings.com

Chicken Alfredo

6 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
6 tablespoons butter
1/2 cup milk
1/2 teaspoon garlic powder
salt and pepper to taste
2 skinless, boneless chicken
breast halves - cooked and cubed
2 cups chopped fresh broccoli
2 small zucchini, julienned
1/2 cup chopped red bell pepper

Directions
1 Bring a large pot of lightly salted water to a boil.
Add pasta, and cook for 8 to 10 minutes, or until al
dente; drain.
2 While pasta is cooking, melt cream cheese and butter in
a skillet over low heat. Stir until smooth. Stir in
milk, and season with garlic powder, salt, and pepper.
Simmer for 3 minutes, or until thickened, stirring constantly.
3 Mix in chicken, broccoli, zucchini, and red pepper.
Cook 3 minutes over medium heat, then reduce heat, and
simmer 5 minutes, or until vegetables are tender. Serve over
fettuccine.

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From: gfletcher_99
Subject: Sunshine Chicken Strata
To: posts@chitterlings.com

Now is is one good dish and it is so filling and good. Easy to make
and very delish.

Sunshine Chicken Strata

9x13 or 10x14 pan
300 degrees for 1 ½ hours

10 slices of cubed, day old home style bread-remove
crusts
5-6 cups diced cooked chicken or turkey
1 sm can mushrooms( drain & dice)
1 sm can water chestnuts( drain & dice)
10 slices American cheese
½ cup mayonnaise
4 eggs-well beaten
2 cups milk
1 teaspoon salt
1 can cream of mushroom soup
1 can cream of celery soup
1 sm jar pimentos
2 cups plain bread crumbs for the top

DIRECTIONS:

Lay cubed bread on bottom of buttered pan
Mix together the chicken,mushrooms, water chestnuts
and mayonnaise.
Spread over the bread cubes
Mix eggs, salt and milk
Spread over chicken layer
Lay cheese slices on top of egg layer
Mix soups
Spread over cheese layer
Arrange pimentos over the top of soup layer
Cover with foil and refrigerate over night
Uncover
Sprinkle with the bread crumbs before baking

Bake per directions, let sit for five minutes and then cut into
squares. Spoon sauce over top. Enjoy.

SAUCE:

½ cup butter
1 sm can mushrooms or 6-8 oz of sliced fresh
1/4 c flour
2 c chicken stock(broth)
1/4 c cream
1/8 teas paprika(optional)
½ teas lemon juice (optional)
Parsley (fresh or flakes) for garnish

Place ingredients in sauce pan and heat. Then spoon on top of squares.

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From: gfletcher_99
Subject: NOW THIS IS WHAT I CALL A WONDERFUL PUNCH
To: posts@chitterlings.com

GREETINGS FROM WISCONSIN:

I WAS SERVED THE NON ALCOHOLIC VERSION OF THIS AT A BABY SHOWER LAST SUNDAY AND IT IS WONDERFUL. VERY REFRESHING, THIS WAS POURED OVER SHAVED OR FINELY CRUSHED ICE. TRY IT AS I THINK YOU WILL LIKE IT. SINCE IT IS FROZEN MAYBE THAT IS WHY IT HAD A SLUSH LIKE TASTE. VERY
VERY YUMMY

Here's the punch recipe too:

Depending on the amount of people:

1 gallon Cranberry juice
½ bottle brandy
2 cans pink lemonade
1- 2 liter bottle 50-50 or squirt
1-2 liter bottle 7-up

Mix together and freeze.

Made add to or deduct according to the amount of
people you have. Also can omit the brandy for non-
alcoholic version

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From: Debbie Forrest
To: posts@chitterlings.com
Subject: Haystacks (candy)

Haystacks (candy)

1 3oz can chow mien noodles
1 small can cocktail peanuts
1 large pack butterscotch morsels

Melt morsels.
Mix noodles and nuts in with melted morsels.
Drop by spoonfuls on wax paper and let cool.

yum!

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From: Debbie Forrest
To: posts@chitterlings.com
Subject: recipe request

I used to have a recipe a long time ago and have lost it. I would
appreciate anyone posting that might have a recipe for 'Cement
Pie'. One of the ingredients was plain ol' crackers.

Debbie Forrest

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: gfletcher_99
Subject: Toll House Pie/ When you want a dessert that says "
WOW "
To: posts@chitterlings.com

If you like Chocolate Chip Cookies, you will love
this. This is absolutely the best pie you will ever eat. It
takes one hour exactly to cook and it comes out
perfect every time.

I put Whipping cream rosettes around the edge of the
pie, and chocolate curles on top of those, if we eat
the pie right away, if I have to warm each piece I
usually put vanilla ice cream on top with chocolate
syrup, but not to much.

Serve small pieces as it is very rich.

Gina

Toll House Pie

Notes:

Ingredients:
2 eggs
1/2 C. Flour
1/2 C. Sugar
1/2 C. firmly packed brown sugar
1 C. Butter, melted & cooled to room temp
1 C. Chocolate chips
1 C. Chopped nuts
1 9 inch unbaked pie shell

Preparation Instructions:
In a large bowl, beat eggs until foamy; beat in flour,
sugar, and brown sugar until well blended. Blend in
melted butter,
Stir in chocolate chips and nuts. Pour into pie shell.
Bake at 325 for 1 hour.
May serve warm and top with whipped cream or ice cream.

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From: gfletcher_99
Subject: Graham Cracker Bars
To: posts@chitterlings.com

Graham Cracker Bars
These are wonderful. Make them once and they will become a regular
request of all those who had them.

>From the Kitchen of: Gina
Graham Cracker Bars30 Whole Graham crackers 2 Sticks Butter 1 Cup
Granulated sugar 1/2 Cup Milk 1 Egg Well beaten 1/2 Cup Coconut 1 Cup
Pecans, chopped 1 Cup Graham cracker crumbs

Line bottom of a 9 x 13 inch pan with a layer of whole graham
crackers (15 whole)
Prepare nuts, cracker crumbs and egg.
Get ingredients together for frosting - Make sure milk and sugar
are at room temperature.
Combine melted margarine, sugar, milk and beaten egg in a saucepan.
Cook over medium heat, stirring constantly, until mixture comes to
a boil.
Remove from heat and add coconut, nuts and crumbs. Spread over
crackers. Top with remaining crackers (15 whole)

Frosting1 Stick Margarine or butter, softened 6 Tbsps. Carnation
evaporated milk 2 Cups Powdered sugar, sifted 1 Tsp. Vanilla 1/2 Cup
Finely chopped pecansAdditional coconut for topping

Prepare in order given.
Spread on top of graham cracker crust.
Refrigerate for 24 hours. (This is very important)
Cut into bars and serve

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cake

Blackeyed Pea

Q. How did the belief that eating black-eyed peas on New Year's Day
start?

A. Back in the days of the Wild West, Southern gentility, and
Northern hostility, our celebrated black-eyed peas were used strictly
for the feeding of cattle in the South. During the Civil War battle
of Vicksburg, the town was under siege for over 40 days. No supplies
went in and none came out The entire town was on the brink of
starvation. So they ate those humble "cowpeas," thus
starting a southern tradition. Nowadays black-eyes are eaten every
New Year's Day to bring good luck for the coming year. All the way
back to the days of the Pharaoh, black-eyed peas have been a symbol
of luck and fortune. The superstition is that those who eat
black-eyes, an inexpensive and modest food, show their humility and
save themselves from the wrath of the heavens because of the vanity
they might have. Black-eyed peas are neither a pea nor a bean. They
are lentils. For those of you who really want to insure success by
eating a quantity of black-eyed peas, try Velma Thieme's Pretty Pea-
riffic Cake. The recipe is:

Velma Thieme's Pretty Pea- riffic Cake

3 cups black-eyed peas, cooked (puree in blender and measure out 2
cups)
2 cups flour
1/2 teaspoon baking powder
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
3 large eggs, room temperature
2 cups sugar
3/4 cup vegetable oil
1 small four-ounce jar carrots baby food
1/2 cup crushed pineapple (drained)
1/2 cup cherries (chopped)
1/2 cup chopped almonds

Directions

Combine flour, soda, baking powder, salt, and spices.

Beat eggs, add sugar, oil and vanilla. Beat until smooth. Stir in
pureed peas and remaining ingredients. Pour into two round cake pans.
Bake at 350 degrees F. for 35 to 40 minutes.

Orange Cream Cheese Frosting

1 cup butter
1 (8 oz.) cream cheese, softened
1 teaspoon vanilla
2 cups sifted powdered sugar
1 teaspoon orange juice

Spread over cooled cakes.

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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Soup

Spinach Tortellini Soup

This soup is especially effective when you feel a cold coming on.

Ingredients

1 bunch of fresh spinach
4 large cans of chicken broth or four quarts homemade chicken stock
1 package (8 to 9 ozs.) of fresh cheese filled spinach tortellini
(added bonus)
1 cup cooked rice
1 whole chicken breast (or 2 for heartier soup)
1 medium red bell pepper
1/2 lb sliced mushrooms (less, if desired)
2 teaspoons tarragon leaves (Dry or fresh. If fresh, you use more)
1/4 teaspoon ground pepper
1/8 teaspoon salt
Freshly grated Parmesan cheese

Preparation

1. Wash and de-stem the spinach then chop to about 1" x 2" strips
and set aside
2. Wash, de-stem and de-seed the pepper. Dice the pepper and add to
the spinach
3. Skin the chicken breast and cut into 1/2" strips
4. Bring broth to boil in a 8-10 quart covered pan. Add tortellini to
broth and boil gently uncovered 6-8 minutes or until tender.
5. Add all the veggies, chicken and seasonings then bring to boil
over high heat
6. Reduce heat to simmering, cover and cook until chicken is no
longer pink in the middle. (Cut to test) About 2-3 minutes.

NOTE: You will have about 5 quarts of soup. Sprinkle each bowl with
Parmesan cheese before serving. Serve with good hearty bread and/or
a salad.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: GLASSWOMN9
Subject: Recipes
To: posts@chitterlings.com

Creole Barbecue Shrimp

Ingredients:

2 tbsp. Crisco Pure Canola Oil
1/2 cup chopped onion
3-4 cloves chopped garlic
3/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Creole seasoning
24 Jumbo shrimp, peeled and deveined, tails left on
1 lemon, cut into wedges

In a medium saucepan, heat the Crisco Pure Canola Oil over medium
heat. Add the onion and garlic. Cook about 2 minutes. Add the
ketchup, brown sugar, worcestershire sauce, and Creole seasoning.
Stir well and bring to a simmer.

Cook for about 5 minutes and allow to cool. Place the shrimp in a
large nonreactive bowl and pour about 1/2 of the cooled sauce
over the shrimp. Toss to coat the shrimp evenly. Refrigerate 1 to
2 hours. Heat the grill.
Grill the shrimp until done. Place on a platter and pour the
remaining heated sauce over the shrimp. Garnish with lemon wedges

Peanut Butter Apple Cake

Cream
1/4 c. butter
1 c. brown sugar
3/4 c. chunky peanut butter

Beat in
1 egg
1 c. chunky applesauce

Add
1 1/2 c. flour
1 t. baking powder
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves

Pour in greased and floured 8" square pan and bake
350 degrees 40 to 45 min.

Cool before removing.

Honey Lemon Cookies

1/3 c Margarine -- softened
1/2 c Sugar
1/2 c Honey
1 Egg -- or substitute
1 teaspoon Lemon Zest -- grated
2 1/4 c Flour
1/2 c Wheat Germ -- divided
1 t Baking Powder
1/4 t Salt

In a mixing bowl, cream margarine and sugar. Beat in the honey,
egg and lemon zest. Combine the flour, 1/4 cup wheat germ, baking
powder and salt; gradually add to creamed mixture. Cover and
refrigerate for 1 hour or until easy to handle. Roll dough into
1-in. balls; roll in remaining wheat germ.
Place 2 in. apart on baking sheets coated with nonstick cooking spray.
Bake at 350Â° for 11-12 minutes or until lightly browned. Remove to
wire racks to cool. Store in a resealable plastic bag.

Source: "adapted from recipe in Light & Tasty, August/September 2002"

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

Three Layer Lemon Bars

Crust
1 stick (1/2 cup) salted butter, softened
1/4 cup confectioners' sugar
1 tsp. vanilla extract
1 cup all-purpose flour
Cream Cheese Filling
8 ounces cream cheese, softened
1 Â½ cups confectioners' sugar
1 large egg
1 tsp. lemon extract

Lemon Curd
4 large egg yolks
1 Tbsp. cornstarch
3/4 cup granulated sugar
3/4 cup water
2 Tbsp. Salted butter, softened
2 medium lemons grated for two teaspoons lemon peel, and squeezed for
1/4 cup fresh lemon juice

Topping
2 Tbsp. confectioners' sugar

Preheat oven to 325 degrees F.
Prepare the shortbread crust: Cream butter and sugar in medium bowl
with electric mixer set on high speed. Add vanilla and mix until
combined.
Add flour and mix at low speed until fully incorporated. Press
dough evenly into bottom of an 8x8" baking pan. Refrigerate until
firm, approximately 30 minutes. Prick shortbread crust with fork and
bake for 30 minutes or until crust turns golden brown. Cool on rack
to room temperature.

Prepare the cream cheese filling while the crust is baking: Beat cream
cheese and sugar until smooth in medium bowl with electric mixer set
on high speed.
Add egg and lemon extract and beat on medium speed until light and
smooth. Cover bowl tightly and refrigerate.

Prepare the lemon curd: Blend the egg yolks with the cornstarch and
sugar in medium non-aluminum saucepan. Place over low heat and slowly
whisk in water and lemon juice. Increase heat to medium-low and cook,
stirring constantly, until mixture thickens enough to coat the back
of a spoon. Remove from heat.
Add lemon peel and butter and cool for 10 minutes.

Assemble the bars: Spread chilled cream cheese filling evenly over
cooled shortbread crust with spatula. Spread lemon curd evenly over
cream cheese filling. Place pan in center of oven. Bake 30-40 minutes
or until edges begin to turn light golden brown. Cool to room
temperature on rack. Chill in refrigerator 1 hour before cutting into
bars. Dust top with confectioners' sugar.

Deluxe Salmon Spread

1 lb Cooked canned salmon
1 c Mayonnaise
2 T Green pepper (diced)
2 T Pimento diced
2 t Lemon juice
1 t Tarragon vinegar
1 t Horseradish
1 t Chopped dried dill

Put mayonnaise, pepper and pimento into blender on low until smooth.
Turn into bowl with rest of ingredients. Mix well. Chill.
Serve with brown bread.

Shrimp Primavera

Serves 2

Ingredients:

1/3 pound egg noodles
1 cup heavy cream
1 teaspoon tomato paste
1 teaspoon shrimp base, optional but recommended
1 tablespoon butter
1 tablespoon olive oil
6 stalks asparagus, cut in 1 inch lengths
1 each Roma tomato, diced
1 tablespoon red onions, small dice
2 tablespoons red bell peppers, cut into small strips
2 cloves garlic, minced
2 tablespoons white wine
10 each shrimp, large, 16-20 count, peeled, deveined and cut length
wise
1 tablespoon parsley, chopped
1 teaspoon basil, chopped
1 teaspoon chives, chopped
1 tablespoon Parmesan cheese, grated
1 pinch pepper

Procedure:

Cook the noodles in lightly salted water until just al dente. Rinse
under cool running water and set aside.

Combine the heavy cream, tomato paste and shrimp base in a saucepan
and bring to a boil, stirring to incorporate the paste and base. Be
careful not to overheat, as it will boil over. Your object is to
reduce this by half.

Once the sauce is reducing, heat your olive oil and butter in a saute
pan and dd the asparagus, tomato, onion, red pepper and garlic and
saute for about 4 minutes, until the veggies are just under cooked.
Add the wine and shrimp and cook for another 2 minutes, until shrimp
are nearly done.

The sauce should be ready by now. Add it and the cooked pasta and
blend the whole dish together. Combine the fresh herbs, Parmesan and
pepper together.
Decant the pasta dish onto two warm plates and top with herb cheese
mixture.

Make-ahead Meatballs

5 lbs. ground beef
2-1/2 cups bread and/or cracker crumbs
1/2 cup oatmeal
2 tablespoons Worcestershire
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder, (optional)
1-1/2 teaspoon onion powder (may use 1/4 cup finely
chopped onion)
1 tablespoon of prepared mustard
5 eggs
1 cup buttermilk

In large bowl beat eggs. Add rest of ingredients and mix well. Shape
into 1 or 1/2-inch size balls place on baking sheet. Bake for 10 to
15 minutes, in 350 degree oven, shaking pan often to turn balls over.
Be careful of splattering grease. Drain and Cool. Place on cookie
sheets and put in freezer. When frozen place in bags and then back
in freezer. May be frozen for about 3 months.

Bacon-Stuffed Sweet Potatoes

8 medium sweet potatoes
Vegetable oil
9 slices bacon -- cooked and crumbled
1/2 c sour cream
2 T milk
1 egg -- beaten
1 t sugar
1 t salt
Paprika

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees
F. for 1 hour or until done. Let cool to the touch.

Slice skin away from top of each potato; carefully scoop out pulp,
leaving shells intact. Mash pulp; add bacon and next 5 ingredients;
mix well.

Spoon into shells; sprinkle with paprika. Bake at 400 degrees F. for
10 minutes. Yield: 8 servings.

Enjoy!!! Tracey Glasswomn9

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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Chicken and Dumplings

Chicken and Dumplings
1 chicken, cut into quarters
1 Tbsp. chicken seasoning
2 cups flour
3 Tbsp. baking powder
1 cup whole milk
2 tsp. lard or vegetable shortening
1 egg beaten
1 tsp. salt

Boil chicken in enough water to cover, along with chicken seasoning,
until meat can easily be removed from bones . Place meat back into
cooking liquid. Mix remaining ingredients to form a dough and spoon
into boiling chicken pot liquor.
Cover pot and simmer until dumplings are cooked.
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From: roslyn rawlins
To: posts@chitterlings.com

i want to know how cook with cabbage with stuff for boiled? pls let
me know abt it. thank u

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: margueritte8
To: posts@chitterlings.com

Please let me know how to copy one recipes at a time.
Thank you.
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