GS WorldView September Recipes 

September 15, 2000

This text file contains recipes I¹ve collected and that have 
been submitted to me for use with any Apple II or IIgs program
that can handle such.

Cheers & Enjoy!
Tom


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Chicken Picatta 
Submitted by: Frank L.

This is the recipe that I use in my restaurant for chicken
picatta. It's simple but elegant. An all-time favorite.


Ingredients:

4 ea. boneless/skinless chicken breasts
1 Tbsp. olive oil blend
all purpose flour
8 oz. chablis or other white wine
8 oz. chicken stock
2 Tbsp. lemon juice
2 Tbsp. lime juice
2 Tbsp. chicken base or bouillon (low salt)


Directions:

Heat wine, stock, juices, and chicken base over low heat
till blended.

In a saute pan, heat oil over medium heat. Lightly flour
chicken and saute in the heated pan till browned on both
sides. Place chicken on heated plate.

Add liquid mixture to saute pan and glaze over medium heat.
Pour over chicken breasts and garnish with lemon twist.

================================================================ 

New England Clam Chowder
Submitted by: Arlene B.

Clam chowder can be prepared in a million different ways, 
but this is my all-time favorite recipe.


Ingredients:

2 tablespoons butter or margarine
1/2 cup finely diced celery
1/4 cup thinly sliced leek (white part only)
1/4 cup minced onion
1/4 cup green pepper
3 Tablespoon flour
1 3/4 cups milk
1 cup whipping cream or half-and-half
1/2 cup finely diced potato
12 large hard-shelled clams (see note on prep)
  OR two 7 oz. cans of minced clams, drained (save liquid)
1/2 teaspoon salt
1/8 teaspoon thyme
3 drops Tabasco (or your favorite hot sauce)
Pinch white pepper
1/2 teaspoon Worcestershire sauce
Finely chopped fresh parsley


Directions:

1. Melt butter over low heat in a heavy 3-quart saucepan.
Add celery, leeks, onion, and green pepper. Stirring
occasionally, cook 6 to 8 minutes, or until partially
tender.

2. Blend flour into the vegetable-butter mixture; heat
until bubbly. Gradually add milk and cream, stirring
constantly. Bring to a boil and simmer 25 to 35 minutes,
stirring frequently. Add minced clams and Worcestershire
sauce.

3. Stir in potato, reserved clam liquid, salt, thyme,
and Tabasco sauce.

4. Pour into soup tureen or individual soup bowls.
Garnish with parsley.

Note: To prepare fresh clams and broth, rinse clams thoroughly
under running, cold water. Place clams in sauce pan and add 3 
cups water. Cook over medium heat until shells open completely. 
Drain the clams, reserving 2 cups of broth for chowder. Remove 
clams from shells. cut off the hard outside (combs) and chop 
clams into small, fine pieces. Decrease milk in chowder to 1 cup.

================================================================

Bread Pudding with Lemon Sauce
Submitted by: Bob K.

This is a great dessert for a cool fall evening. It's quick and
easy to prepare and can be made in advance. If the lemon sauce
does not appeal to you then you could always serve it with ice
cream or another topping of your choice.


Ingredients:

1 loaf of stale Italian Bread, torn into bite-sized pieces
5 eggs, beaten
1/2 cup sugar
1/2 tsp. cinnamon
1/2 cup raisins (optional)
milk


Directions:

Soak the bread (in just enough milk to cover it) for an hour,
stirring every 15 minutes. Drain away most of the unabsorbed
milk. Fold in the remaining ingredients.

Place the mixture into a greased casserole dish and bake at
375 degrees for 1 1/2 hours.


Lemon Sauce:

1 lemon (rind only -- grated)
3/4 cup sugar
2 Tbsp. butter
1 egg, beaten
1/2 cup water

Cream together the butter and the sugar in a double boiler.
Add the egg and the lemon rind, stir frequently. Cook for 
a few minutes while stirring. Add enough water to reach
desired consistency.

Pour the lemon sauce over the bread pudding just before
serving. This is best served warm.

=============================================================== 

Bourbon Chicken
Submitted by: Jessica W.

After the initial request was made for this recipe, a large 
number of other people started to ask for it. Since this is 
also one of my favorite dishes when I go to the food court 
at the local mall I thought that we might as well print it 
for everyone to enjoy.


Ingredients:

1 pound chicken breast, cut into bite-size pieces
4 oz. soy sauce
1/2 cup brown sugar
1/2 tsp. garlic powder
1 tsp. powdered ginger
2 Tbsp. dried minced onion
1/2 cup Jim Beam bourbon whiskey
2 Tbsp. white wine


Directions:

Mix all of the marinade ingredients and pour over the chicken 
in a bowl. Cover and refrigerate for several hours or overnight 
if possible.

Bake chicken in a 325 degree oven for one hour in a single 
layer. Baste every ten minutes.

Place the chicken in a serving dish.

Scrape all pan juices with brown bits into a frying pan. Add 
the two tablespoons of white wine. Stir while it is heating. 
Pour over chicken.

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Swedish Meatballs
Submitted by: April C.

In today's hectic world, no one wants to cook when they get home
at night. This is a simple meal that can be made in advance and
then reheated quickly. It's also nice because the amounts can be
easily increased or decreased depending on your family size.


Ingredients:

2 lbs. ground beef
1 onion, finely chopped
1/2 tsp. minced garlic
3 Tbsp. milk
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3/4 cup of Italian bread crumbs
1 tsp. steak sauce
2 cans cream of mushroom soup
4 beef bouillon cubes
1 package of egg noodles
2 cups water


Directions:

In a medium bowl, combine the ground beef, chopped onion, minced
garlic, milk, egg, bread crumbs, steak sauce, salt, pepper, and
garlic salt. Mix well (I use my hands -- clean of course).

Shape meat mixture into 1/2 inch balls. Brown until they are 
cooked through. They will need to be turned often.

Put the meatballs in a crock pot.

In the pan that the meatballs were browned in, combine both cans
of cream of mushroom soup, 2 cups of water, and the beef bouillon.
Using a whisk, mix until all are combined and no lumps remain.
Heat to a simmer and then pour into the crock pot.

Cover and cook the meatballs on high for about three hours. 
Then turn the crock pot down to low and cook for one more 
hour.Stir occasionally.

Cook the egg noodles according to package directions. Serve the
Swedish meatballs and gravy over them.

================================================================ 

Apple Pie Bars
Submitted by: Christina S.

This recipe is great if you have a big family or if you know 
that one apple pie just won't be enough -- which is usually 
the case!


Crust:
        2 1/2 c. all-purpose flour
        1 tsp. salt
        1 c. shortening
        1 egg, separated, yolk beaten with enough milk 
        to equal 2/3c. (Reserve the egg white.)

Filling:
        
        1 c. crushed corn flake cereal
        8 c. peeled, cored, sliced tart cooking apples 
        (I actually use more -- I like it with a lot of apples.)
        1 c. sugar
        1 1/2 tsp. cinnamon
        1/2 tsp. nutmeg
        1 reserved egg white
        2 Tbsp. sugar
        1/2 tsp. cinnamon

Glaze:
        1 c. powdered sugar
        1 to 2 Tbsp. milk
        1/2 tsp. vanilla


Directions:

Pre-heat oven to 350 degrees.

In medium bowl combine flour and salt. Cut in the shortening 
until crumbly. With a fork, stir in egg yolk and milk until 
the mixture leaves the sides of bowl and forms a ball. Divide 
in half.

On lightly floured surface roll half of dough into 15" x 10" 
rectangle; place on bottom of ungreased 15" x 10" x 1" jelly 
roll pan. Sprinkle with cereal. Layer apples over cereal.

In a small bowl, combine 1c. sugar, 1 1/2 tsp. cinnamon and 
nutmeg. Sprinkle over the apples. Roll remaining half of dough 
into 16" x 11" rectangle. Place over apples.

In a small bowl, beat egg white with fork until foamy. Brush 
over the top crust. In a small bowl, stir together 2 Tbsp. 
sugar and 1/2 tsp. cinnamon. Sprinkle over the crust.

Bake for 45 to 60 min. or until lightly browned. In a small 
bowl, stir together all glaze ingredients. Drizzle over the 
warm dessert. Cut into bars.

Yield: 3 dozen bars

================================================================ 

Marbled Cheesecake
Submitted by: Barb

It just doesn't make sense: How can so decadent a dessert 
be so simple to make? Just wait until you taste it!


Ingredients:

2 cups finely crushed Oreo cookies
3 tablespoons butter or margarine melted.
3 (8 oz) of softened cream cheese
1 14 oz can Eagle Brand Sweetened Condensed milk
3 eggs
2 teaspoons vanilla extract
2 (1ounce) squares of unsweetened chocolate, melted


Directions:

Preheat oven to 300F. Combine cookie crumbs & butter. Press 
firmly onto the bottom of a 9"x13" foil lined pan.

With a mixer, beat cream cheese until fluffy. Gradually beat 
in milk until smooth. Add eggs and vanilla. Mix well. Pour 
half of the batter evenly over the crust.

Stir melted chocolate into remaining batter. Spoon over vanilla 
batter. With a knife or metal spatula, gently swirl chocolate 
batter throughout to get a marbled effect.

Bake 45 or 50 minutes or until set. Cool. Chill for at least 
1 hour. Use foil to lift out of pan and cut into bars.

================================================================ 

Ramen Noodle Salad
Submitted by: Deborah S.

Be sure to have the recipe handy whenever you serve this 
salad. You will surely be asked for it!


Ingredients:

2 pkg Ramen Noodles (any flavor)
1 16oz. pkg cabbage (cut for slaw)
6 to 8 carrots (shredded)
2 bunches of scallions (cleaned and sliced thin)
1 c. slivered almonds
1 c. sunflower seeds (seeds only)


The night before you plan to serve the salad, mix the 
following dressing and refrigerate:

2 flavor packages from Ramen Noodles
3/4 c. salad oil
3/4 c. sugar
1/3 c. white vinegar


Directions:

The night before I plan to serve the salad, I mix the dressing 
and refrigerate it. I also break up the noodles and put them in 
a storage bag which makes it easier and faster to put the salad 
together.

Clean and shred 6 to 8 carrots. Cut a head of cabbage into 
quarters, remove the core and slice it very thin. (I use this 
instead of buying a bag of slaw mix. It works just as well.)

Right before you plan to serve the salad at a luncheon or picnic, 
put all ingredients into a large bowl, pour the dressing over the 
top and toss until everything is moist.

================================================================ 

Ropa Vieja 
Submitted by: Mila L.

Ropa Vieja means "old clothes" in Spanish. But don't let the 
title fool you: this Cuban beef dish is amazing! It tastes as
good as your favorite sweatshirt feels!


Ingredients:

2.5 lbs. flank steak
2 Tbsp. olive oil
3 mild chilies, chopped
1 carrot, peeled (optional)
1 big onion, diced
4 big tomatoes, chopped
1 onion, peeled
2 garlic cloves, minced
2 Tbsp. tomato paste
1 celery stalk (optional)
1 bell pepper, chopped
dash cayenne to taste


Directions:

Put the meat in a pot and cover with water. Add the carrot, the 
peeled onion, and the celery stalk. Boil, then simmer 1-2 hours 
(or until the meat is tender). Remove from heat and cool in the 
liquid. Remove and shred the beef when cool. Reserve stock.

Heat the oil in a frying pan. Cook the diced onion, garlic, 
and green pepper about 5 minutes. Add the chilies, tomatoes, 
and tomato paste, plus 2 cups of the stock. Add cayenne. Cover 
and simmer 20 minutes. Raise the heat and uncover until sauce 
thickens a bit. Pour this sauce over shredded beef. Serve hot.

================================================================ 

Calavesa
Submitted by: Arthur C.

This is a word of mouth recipe that has been passed down through 
my mother's side of the family for generations. The spelling may 
or may not be correct, as I have never seen it written down any-
where. Everyone in our family has a different version. This is 
my interpretation.


Ingredients:

4 3/4"-1" thick pork chops, cubed
4 medium to large zucchinis, quartered and sliced
2 large ears of corn (white if in season)
1 medium Vidalia onion, diced
3 medium to large beefsteak tomatoes
4 cloves of garlic smashed (Mexican Red if available)
2-3 tbsp. of olive oil
cumin, salt and pepper to taste.


Directions:

Rub the pork with the cumin, salt & pepper.

Stir over high heat in a large skillet until browned on all sides 
(2-3 minutes). Add diced onions, tomatoes and garlic. Stir until 
tomatoes start to get soft (4-5 minutes). Turn heat to medium.

Cut and smash tomatoes with spatula. Add olive oil. Slice the 
kernels off the ears of corn. Add into the mixture. Add zucchini. 
Stir until zucchini starts to soften (about 5 minutes).

Turn to low heat, cover and let simmer until rice is done, adding 
olive oil as necessary to keep somewhat juicy. Serve over rice.
(Recipe for rice is below.)


Rice:

2 cups long grain rice (Jasmine rice adds a great aromatic touch)
1 medium Vidalia onion, diced
4 cloves garlic smashed (Mexican Red if available)
1 large beefsteak tomato
4 cups water
olive oil to cover bottom of skillet
cumin, oregano (Mexican if available) to taste 
salt & pepper to taste


Rice Directions:

In a 12" cast iron skillet heat olive oil on high until it just 
starts to smoke. Add rice and stir until it begins to turn bright 
white. Add tomato, cumin, oregano, salt and pepper. Stir until 
rice just begins to toast.

Add onion and garlic. Stir until onion is clear. Add water. Turn to 
low heat, cover and let simmer until all water is absorbed by rice.

Fluff the rice with a fork. Cut and smash the tomato with a spatula. 
Stir into the rice and serve.

====================================================================

Watergate Cake
Submitted by: Jennifer L.

My family gets tired of eating the same plain old cakes over 
and over again. So now I serve this cake for a change of pace. 
We all love it!


Ingredients:

1 white cake mix
3/4 cup vegetable oil
1 cup of 7up or club soda
3 eggs
2 packages of pistachio instant pudding mix
1 3/4 cups finely chopped pecans
1 cup coconut
2 packages dry whipped topping (3oz each)


Directions:

Preheat oven to 350F (177C).

Mix together the cake mix, oil, 7up, eggs, 1 package of 
pudding, 1 cup chopped pecans, and 1/2 cup coconut.

Pour into a greased and floured 13" by 9" pan and bake for 
45 minutes.


Icing:

Mix the dry whipped topping, milk, and 1 package of pudding. 
Beat well until thick. Spread on the cake.

Then, sprinkle with the remaining coconut and pecans.

===================================================================

Peppermint Fudge Pie
Submitted by: Carla H. from VT

This wonderful pie is great for serving on a hot summer 
night. It's cool and creamy -- it can't be beat!


Ingredients:

1 Keebler ready-made pie crust (chocolate flavored)
1 pkg (6oz) semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup milk or cream
2 tablespoons chocolate-mint liqueur
3 cups whipped cream, divided
2 tablespoons crushed peppermint candies or candy canes


Directions:

Combine chocolate chips, marshmallows and milk in a saucepan. 
Cook over medium heat, stirring constantly, until smooth. Stir 
in liqueur. Cool at room temperature.

Fold 1-1/2 cups whipped cream into the cooled mixture. 
Spoon into pie shell.

Fold crushed candies into remaining 1-1/2 cups whipped cream. 
Spread over chocolate layer. Cover and freeze until firm 
(about 3 hours).

Remove pie from freezer and slice. Let stand 3 to 5 minutes 
before serving. Store leftovers in freezer.

Makes 8 servings

Pie may be made and frozen several weeks in advance.

===================================================================

Garlic Scalloped Potatoes
Submitted by: Michelle from San Antonio

For anyone who loves homemade scalloped potatoes, this recipe 
will very likely become a favorite. And it's so easy to make!


Ingredients:

8 to 10 large new potatoes, sliced thin
24 to 32 oz heavy whipping cream
8 to 16 oz half-and-half
3 to 6 cloves minced garlic, according to taste
1 to 2 tsp salt
1 to 2 tsp pepper
melted butter


DIRECTIONS:

Preheat oven to 350 degrees.

Place sliced potatoes in large, heavy saucepan sprayed with 
non-stick cooking spray. Pour cream and half-and-half over 
potatoes, adding more if necessary (potatoes should be nearly 
covered). Add garlic and seasonings.

Over moderate heat, cook potatoes uncovered for 20 minutes or 
until mixture starts to thicken. Stir occasionally to prevent 
potatoes from sticking to bottom of pan.

Pour hot potatoes into large, generously buttered baking dish. 
Drizzle butter over the top (I use a lot!). Bake for approximately 
45 minutes or until potatoes are tender and lightly browned.

Let stand 10 minutes before serving.

===================================================================

Ham and Swiss Meatloaf

I'm one of those people who loves to create new recipes by trial 
and error. Most of the time I think I'm pretty successful (although 
my husband may disagree). This is one of those trial recipes that 
everyone in my home deems to be successful. The beauty of this meat-
loaf is the variety of ingredients that you can use; don't be afraid 
to try some new and different ingredients in this recipe.


Ingredients:

2 lb. ground beef
8 slices of cooked ham
8 slices of Swiss cheese (or any other variety of your choice)
1 small can of sliced mushrooms (approx. 6 ounces)
1 egg
1/4 cup bread crumbs
1/3 cup milk
1/2 cup onion, chopped
1/4 cup grated parmesan cheese
3 Tbsp. worchestire sauce
3 Tbsp. ketchup
1 tsp. each of oregano, celery salt, and paprika


Directions:

In a large bowl mix the ground beef, egg, bread crumbs, milk, 
onion, parmesan cheese, worchestire sauce, ketchup and spices.

Set aside 1 cup of the meat mixture. Spread the remaining meat 
mixture on a large, rectangular baking sheet (or on a piece of 
wax paper). Be sure to spread the meat out evenly so that it is 
flat and covers the entire surface of the baking sheet. Layer 
half of the cheese on top of the meat mixture. Then make a layer 
with half of the ham. Next, place a thin layer of mushrooms on 
top of the ham. Finally, make one more layer with the remaining 
cheese and one with the remaining ham.

Next, gently lift up one of the longer sides of the flattened 
meat mixture and slowly roll it over until you form a loaf. 
(The ham, cheese and mushrooms should end up in the center of 
the loaf.) Use the reserved meat mixture to seal the edge and 
cover the ends of the meatloaf. (That way it looks like a plain 
old meatloaf on the outside, but when you cut in you find and 
pocket of goodies inside.)

Bake at 375 degrees for 50-60 minutes.

==================================================================

Caldio
Submitted by: Johnnie L. (Virginia Beach)

Born and raised in El Paso, Texas, I was pretty much raised 
on Mexican food. I'm currently living in Virginia Beach, so 
I am now forced to make my own Mexican food because the 
Mexican restaurants up here just don't cut it! This spicy 
recipe is my favorite!


Ingredients:

2 lbs. round steak or cubed roast 
1 Tbsp. oil
1 large onion, chopped
2 cloves garlic, minced
2 lbs. fresh long green chile peppers, chopped 
(or eight 4.5oz cans chopped long green chiles)
3 to 5 jalapenos, roasted, peeled and chopped
1 bunch fresh cilantro
cumin to taste
1 large pinch oregano
1 pound potatoes, peeled and cubed
1 large can stewed tomatoes
water


Directions:

Brown meat in oil. When meat begins to brown, add onion and 
garlic. When the meat is fully browned and the onion and 
garlic has reduced, add the chile peppers and jalapenos. 

Add enough water to fully cover contents of pan. Add cilantro, 
cumin and oregano. Simmer for 30 minutes to an hour. Add potatoes.

When the potatoes are almost done, add the tomatoes. Continue 
cooking until potatoes are completely cooked through.

Serve with Mexican French bread or cornbread. I actually make 
burritos with fresh flour tortillas.

===================================================================

Milk Chocolate Malt Brownies
Submitted by: Hannah A.

This is my very favorite recipe. Everytime I bake something, 
my family hopes and prays that I'm making these brownies.


Ingredients:

1 package (11.5 ounces) milk chocolate chips
1/2 cup margarine or butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup instant malted milk
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls, coarsely chopped


Directions:

Preheat oven to 350 degrees. 
Grease rectangular pan, 13 x 9 x 2 inches.

Heat milk chocolate and margarine in 3-quart saucepan over 
low heat, stirring frequently, until melted. Remove from heat. 
Cool slightly. Beat in sugar, vanilla and eggs. Stir in all 
remaining ingredients, except malted milk balls. Spread batter 
in pan. Sprinkle with malted milk balls. Bake for 30 to 35 
minutes or until toothpick inserted in center comes out clean. 
Cool completely.

===================================================================

Broccoli Cornbread Casserole
Submitted by Liz W.

Unfortunately for me, whenever I fix this recipe there are never 
any leftovers! My friends love it -- even the supposed broccoli-
haters. It's almost a meal in itself.


Ingredients:

1 box of Jiffy cornbread mix
4 eggs
1 stick of butter (softened)
1 box of frozen chopped broccoli (thawed)
1 medium sized onion (chopped)
1 to 2 cups of shredded cheddar cheese (mild or sharp)


Directions:

Mix the first five ingredients together. Add the cheese and 
mix well.

Coat an iron skillet or baking dish with a non-stick spray. 
Add mixture and bake at 375 degrees until edges turn brown.

Then, place skillet under the broiler until the top is a nice 
golden brown.

===================================================================

Mississippi Mud Dessert

Just thinking about this wonderful dessert makes my mouth 
water. It's not a family picnic unless my grandmother has 
the yummy treat in the bottom of her cooler. This dessert 
is easy to make and doesn't require using your stove or 
oven on those hot summer days.


Ingredients:

26 Oreo cookies, finely crushed (I use a rolling pin)
1/3 cup melted butter or margarine
2 small boxes of vanilla pudding (any flavor is okay)
2 1/2 cups of milk
8 oz. container of Cool Whip


Directions:

Mix the Oreo cookies and the melted butter. Spread over the 
bottom of a 9x13 inch pan. Place in the freezer for 20 minutes.

In the meantime, blend the pudding with the milk. Fold in the 
Cool Whip. Spread over the cookie crust and freeze for at least 
another 20 minutes.

(I like to top this dessert with more Oreo cookie chunks or 
chocolate syrup. Sometimes for a decadent treat I'll top it 
with both!)

===================================================================

Sweet and Sour Meatballs

This is a great dish to serve as an horsėdoeuveres or as a main 
dish for dinner. It's very easy to increase (or decrease) this
recipe depending on how many you are planning to serve. I also 
like to play around with this recipe and add other ingredients 
such as water chestnuts and mushrooms. Be creative!

Ingredients:

1 1/2 lb. lean ground beef
1 cup soft bread crumbs
3/4 cup onion, finely chopped
1 can (20 ounce) pineapple chunks, drained (keep the syrup)
1/4 cup water
1/3 cup lemon juice
1 egg
1 large green pepper, seeded and cut into bite-size pieces
3 Tbsp. firmly packed brown sugar
2 Tbsp. soy sauce
2 Tbsp. cornstarch
5 tsp. (or 5 cubes) beef flavored instant bouillon 
1 tsp. ground ginger
Hot cooked rice (enough for 6 people)

==================================================================

Mardi Gras Potato Soup 
(submitted by Geoffrey J. from New Orleans)

Here is one of my favorite recipes from down here in New Orleans. 
It's called Mardi Gras potato soup because the purple onion, green 
parsley and celery, and yellow cheddar gives you the Mardi Gras 
colors of purple, green and gold. Adding the hot sauce and eating 
it with warm French bread makes it distinctively Louisianan.

Ingredients:

4 pounds red potatoes, peeled and cut into quarters
4 ribs of celery, cut into small pieces
1 medium purple onion, diced
5 strips of bacon
1/4 cup chopped parsley
1/2 teaspoon minced garlic
1 pint half-and-half
1 teaspoon course ground black pepper
1 teaspoon salt
4 quarts water

===================================================================

Corn Fritters

I used to think that corn fritters were difficult to make. I 
loved them and would order them in restaurants and but I always 
doubted my own ability to cook them. But after finding a corn 
fritter recipe, I discovered that they are actually very easy 
to make and now my family enjoys them on a regular basis. Summer 
is my favorite time for making them because I can use fresh corn 
from my garden.


Ingredients:

2 cups corn kernels
1 egg, beaten
2 egg whites
2 Tbsp. onion, minced
2 Tbsp. flour
1 Tbsp. milk
2 tsp. sugar
1 tsp. oil
1 tsp. butter
1/4 tsp. salt
1/4 tsp. baking soda
1/8 tsp. pepper

======================================================================

Lemon Bread

For Christmas presents, my mother would spend days baking breads, 
cookies and candy which she would then gift-box for friends and 
family. Her lemon bread was by far the best smelling aroma coming 
from the kitchen during her baking sprees. I would wait for her to 
leave the kitchen just to be able to lick the bowl and be a little 
bit closer to that wonderful scent. And then we would sample the 
bread fresh out of the oven. Pure Heaven!


INGREDIENTS:

1 1/2 cup flour
1 cup shortening
1 cup sugar
3/4 cup sugar
1/2 cup milk
2 eggs
1 tsp. baking powder
pinch of salt
grated rind of one lemon
juice of one lemon

=====================================================================

Carrot-Raisin Slaw

This recipe is one of my favorite ways to prepare carrots. It's 
quick and simple, yet it makes a great side dish for those hot 
summer nights when no one wants to turn on their stove.


Ingredients:

6 carrots, shredded
1 Granny Smith apple, diced
1/3 cup raisins
3 Tbsp. lemon juice
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1/4 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper

=====================================================================

Blanche's Cinnamon Raisin Cookies

One of my dearest friends in the world introduced me to these
cookies and I have been addicted ever since. I normally do not  
care much for raisins, but they are great in this recipe. These 
cookies stay nice and chewy just like any good cookie should!

INGREDIENTS:

4 cups sifted flour
2 cups white sugar
1 cup water
1 cup shortening
1 cup walnuts (optional)
1/2 cup raisins
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
bowl of white sugar to roll cookies in


=====================================================================

Spinach Salad

This is my all-time favorite salad. Even people who claim to hate 
spinach ask for seconds when I serve it. This particular dressing 
should be served with the salad because they go together perfectly 
and I have never found another dressing that compliments the salad 
so nicely.


INGREDIENTS:

1 bag of spinach, cleaned and de-veined
1 head of lettuce
4 eggs, hardboiled and chopped
1/2 lb. bacon, crisply cooked and crumbled
2 cups croutons, crumbled
1 red onion, sliced into rings

SALAD DIRECTIONS:

Rip spinach and lettuce into bite-size pieces. Combine in 
a large serving bowl. Mix in the eggs, bacon, and croutons. 
Garnish with the onion rings.


DRESSING:

1 small onion, coarsely chopped 
2/3 cup sugar
1 cup salad oil
1/3 cup vinegar
1/2 tsp. celery salt
1 tsp. pepper
1 Tbsp. prepared mustard

DRESSING DIRECTIONS:

Combine all ingredients in a medium-sized saucepan. Bring to 
a hard boil while stirring constantly. Allow to boil for a few 
minutes while continuing to briskly stir it. Pour into a bowl 
and then allow to cool before serving. Toss with salad.

In a hurry this dressing can be prepared without cooking but I
find that it mixes and tastes better after it has been boiled.


=====================================================================

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