                     *  Exported from  MasterCook  *

                                1-2-3 Crab

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Blue Crab -- fresh or frozen
     1/2  Cup           Butter -- melted
   1      Tablespoon    Tarragon Vinegar

Thaw frozen crab meat.

Drain crab meat.

Remove any remaining shell or cartilage.

Place crab meat in a shallow 1-quart casserole.

Combine butter and vinegar.  Pour over crab meat.  Mix lightly.

Broil about 4" from source of heat for 12 to 15 minutes or until lightly browned.

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                     *  Exported from  MasterCook  *

                          14 Carrots Cake Dream

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour
   1 1/2  Teaspoons     Baking Soda
   2      Teaspoons     Baking Powder
   2      Teaspoons     Cinnamon
     1/2  Cup           Nuts
   2      Cups          Sugar
          Pinch         Salt
   1 1/2  Cups          Oil
   4                    Eggs
   1      Can           Pineapple
   2      Cups          Carrots -- grated

Sift all dry ingredients together.

Add sugar and oil to flour mixture.

Add eggs, pineapple, nuts and carrots, mix well.

Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.

Cool a few minutes in pan, turn out on wire racks.

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                     *  Exported from  MasterCook  *

                         20 Minute Chocolate Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Sticks        Butter
   2      Cups          Sugar
   4 1/2  Tablespoons   Cocoa
     1/2  Tablespoon    Hot Water
   1      Teaspoon      Baking Soda
   2      Cups          Flour
   2                    Eggs
     1/2  Cup           Buttermilk
   1      Teaspoon      Vanilla

Bake in sheet pan.

Mix all ingredients well.

Bake 20 minutes.  

Frost cake with Boil Icing.  (See recipe in glazing and icing section)


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                     *  Exported from  MasterCook  *

                             4 Bean Casserole

Recipe By     : Janis Alling (Durrell),  Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Beans & Peas
                Beef & Veal                      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Hamburger
   1      Pound         Bacon
   4      Cans          Beans
     1/2  Cup           Catsup
   1      Tablespoon    Mustard
   2      Tablespoons   Worcestershire Sauce
                        Salt -- to taste
                        Pepper -- to taste
   3      Tablespoons   Vinegar
     1/2  Cup           Brown Sugar
                        Onion

Place all ingredents in a casserole dish and bake.

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                     *  Exported from  MasterCook  *

                               4 Meals in 1

Recipe By     : Margie Russell, Flordia
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Beef & Veal
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        spaghetti sauce
                        ground beef
                        pot roast
   1      can           chile beans

Make a double recipe of spaghetti sacue with ground beef.

1.  Add a large pre-browned pot roast to the cooking sauce.  When roast is done, wrap in foil and freeae.

2.  remove a portion of meat sauce and add a can of chili beans.  Freeze for chili.

3.  Remove another portion of sauce and freeze for sloppy joes.

4.  The balance of the sauce have with spaghetti.

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

NOTES : 4 in one meals.

1. Pot roast.
2.  Chili
3.  Sloppy Joes
4.  Spaghetti Sauce
                     *  Exported from  MasterCook  *

                              7 Minute Tuna

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Tuna

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Tuna In Water -- drained
   1      Can           Durkee O&C Real Fried Onions
     3/4  Cup           Celery -- thinly sliced
     1/4  Cup           Green Pepper -- thinly sliced
     1/4  Teaspoon      Onion Powder
   1      Can           Mushrooms -- drained
   1      Can           Cream Of Celery Soup, Condensed

Combine one-half can of French fried onions, with other ingredients.

Place in greased casserole.

Bake at 350 degrees for 25 minutes.

Sprinkle remaining onions on top.

Bake 5 minutes longer.

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                     *  Exported from  MasterCook  *

                         7 Minute White Frosting

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Egg Whites
     1/2  Cup           Karo Syrup
     3/4  Cup           Sugar
   3      Tablespoons   Water
                        Salt
                        Vanilla

Put in top double boiler, stir, then beat with electric beater until it holds a peak.  7 Minutes or until glossy.


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                     *  Exported from  MasterCook  *

                                7-Up Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      sticks        Butter
   3      cups          Sugar
   5                    Eggs
   3      cups          Flour
   2      tablespoons   Lemon Extract
     3/4  can           7-Up

Cream butter and sugar together 20 minutes, or until a smooth blend is achieved.

Add eggs, one at a time.

Add flour and lemon extract.

Fold in 7-Up.

Pour into well greased 12 cup Bundt pan.

Bake at 325 degrees for 1 to 1 1/4 hours.

Posted to MC-Recipe Digest V1 #1121 by "abprice@wf.net" <abprice@wf.net> on Feb 23, 1998.
Posted to MC-Recipe Digest V1 #1123 by "abprice@wf.net" <abprice@wf.net> on Feb 24, 1998.



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                     *  Exported from  MasterCook  *

                              7-Up Cake #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      sticks        Butter
   3      cups          Sugar
   5                    Eggs
   3      cups          Flour
   2      tablespoons   Lemon Extract
     3/4  can           7-Up

Cream butter and sugar together 20 minutes, or until a smooth blend is achieved.

Add eggs, one at a time.

Add flour and lemon extract.

Fold in 7-Up.

Pour into well greased 12 cup Bundt pan.

Bake at 325 degrees for 1 to 1 1/4 hours.

Posted to MC-Recipe Digest V1 #1121 by "abprice@wf.net" <abprice@wf.net> on Feb 23, 1998.
Posted to MC-Recipe Digest V1 #1123 by "abprice@wf.net" <abprice@wf.net> on Feb 24, 1998.



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                     *  Exported from  MasterCook  *

                          7-Up Cake (Corrected)

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Sticks        Butter
   3      Cups          Sugar
   5                    Eggs
   3      Cups          Flour
   2      Tablespoons   Lemon Extract
     3/4  Can           7-Up

Cream butter and sugar together 20 minutes, or until a smooth blend is achieved.

Add eggs, one at a time.

Add flour and lemon extract.

Fold in 7-Up.

Pour into well greased 12 cup Bundt pan.

Bake at 325 degrees for 1 to 1 1/4 hours.

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                     *  Exported from  MasterCook  *

                         A Pie Crust To Remember

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour
   1      Teaspoon      Salt
     3/4  Cup           Shortening
     1/2  Cup           Ice Water

Mix flour and salt.

Cut in shortening thoroughly with pastry blender.

Add ice water and blend until dough cleans bowl and is no longer sticky.

Divide into 2 balls.

Roll out on floured board, sprinkle a little flour on top of dough to make rolling easier.

Roll from center outward.

This amount makes enough for a double crust to fit a 9" pan.


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                     *  Exported from  MasterCook  *

                        About Pickling Containers

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Information                      Pickles & Relishes
                Southern Living                  Sent To Sherilyn
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

Glass canning jars are the most popular containers for pickles.  they come in a wide choice of sizes and styles, and many people especially like the look of the old-style jars equipped with glass lids and wire-bail closures.

One problem with these old-style jars and also with the newer reproductions is that they sometimes do not seal properly.  Always check them carefully for leakage.  If leaks do occur, repeat the sealing process immediately.

By far the most popular and reliable closure for jars is the two-piece vacuum lid and cap.

Source:  Margaret Chason "Pickle the Pick of The Summer Garden"

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                     *  Exported from  MasterCook  *

           Alison Sweeney And Bryan Dattilo's Neapolitan Pasta

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta & Couscous                 Posted To Mc & Recipelu Lists
                Lifetime = Our Home

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
   3      cloves        garlic -- minced
   2      tablespoons   chopped fresh basil
   1 1/2  pounds        tomatoes -- peeled and chopped
                        salt and pepper
                        angel hair pasta

Heat olive oil over low flame and saut garlic for 1 minute.  Add tomatoes.  Increase flame to medium for 15 minutes.  Continually stir and crush tomatoes in olive oil.  Add basil and salt and pepper to taste.  Cook for 1 minute more.  Add additional seasonings of your choice (such as oregano).

Notes:  Alison Sweeney and Bryan Dattilo's Neapolitan Pasta Alison Sweeney and Bryan Dattilo play a couple on the hit soap "Days of Our Lives"

 1997 Alison Sweeney and Bryan Dattilo

 1997 Lifetime Entertainment Services.  All rights reserved.

Formatted using MC Buster by Barb at PK


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                     *  Exported from  MasterCook  *

                              All Bran Bread

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads & Bread Machine           Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Shortening
     1/2  Cup           Boiling Water
     1/2  Cup           Sugar
   1      Cup           All-Bran Cereal
     1/2  Teaspoon      Salt
   1                    Egg -- well beaten
   1                    Yeast Cake
     1/2  Cup           Warm Water
   3      Cups          Flour -- or
   4      Cups          Flour

Mix shortening, boiling water, sugar, salt and All-Bran together.  Let stand until lukewarm.

Soak the cake of yeast in the warm water.  Add the egg.  mix with the above mixture.  Add flour.  Place in a slightly greased bowl.  Set aside to rise.

Knead on floured surface.  Place in a greased bowl, cover and let rise until double in bulk.

Turn out on floured surface and roll.

Bake in hot over, 425 degrees for about 15 minutes.

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                     *  Exported from  MasterCook  *

                       All Bran Refrigerator Rolls

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Shortening
     3/4  Cup           Sugar
   1      Cup           All-Bran Cereal
   1 1/2  Teaspoons     Salt
   1      Cup           Boiling Water
   2                    Eggs -- well beaten
   2                    Yeast Cake
   1      Cup           Warm Water
   6      Cups          Flour

Mix shortening, salt, sugar and All Bran with boiling water, stirring until shortening melts.  Let stand until lukewarm.  Beat thoroughly.

Dissolve yeast in lukewarm water.  Add eggs.

Add flour.  Let stand covered with wax paper or foil in refrigerator until ready to make.

Grease pan, pinch off rolls, butter tops.  Let rise at room temperature until double in bulk.

Bake in 400 degree oven until brown.

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                     *  Exported from  MasterCook  *

                      Almond Coconut Christmas Balls

Recipe By     : Army Times 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Candy
                Christmas                        Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          confectioner's sugar
   1 1/2  cups          shredded coconut
   2      tablespoons   cream
     1/3  teaspoon      almond extract
     1/4  teaspoon      melted butter
                        red food coloring
                        green food coloring

Mix together the confectioners' sugar, 1 cup coconut, cream, almond extract and melted butter.  Stir until all are well combined.

Now divide the mixture into three equal parts.  color one pink to red, one green and leave the other one white.  Shape into 3/4 - 1 inch fat balls. Now roll the bals in rest of coconut and let stand about 24 hours to firm up.

Makes 2 to 3 dozen balls.,

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                     *  Exported from  MasterCook  *

                          Almond Fudge Ring Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Almonds -- sliced
   3      Cups          Bisquick Baking Mix
     2/3  Cup           Sugar
     1/4  Cup           Shortening
   1      Cup           Milk
   2      Teaspoons     Vanilla
     1/2  Teaspoon      Almond Extract
   2                    Eggs
   4                    Semisweet Chocolate Square -- melted, cooled
                        Chocolate Glaze -- if desired

Heat oven to 350 degrees.  

Generously grease 9 cup bundt cake pan; coat with almonds.

Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds.

Beat on medium speed, scraping bowl occasionally, 4 minutes.

Pour into pan.

Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes.

Invert on wire rack or heatproof serving plate; remove pan.

Cool cake completely.

Spread top with Chocolate glaze (see glazes and icing receipe section), allowing some to drizzle down side.

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                     *  Exported from  MasterCook  *

                               Almond Loaf

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Bisquick Baking Mix
     1/2  Cup           All-Purpose Flour
   1      Cup           Sugar
     1/2  Cup           Butter -- firm
     1/2  Cup           Almonds -- sliced
   1      Teaspoon      Ground Cinnamon
   2                    Eggs
     3/4  Cup           Milk
   1      Teaspoon      Vanilla
     1/2  Teaspoon      Almond Extract

Heat oven to 350 degrees.  

Grease and flour bottom of loaf pan.

Mix baking mix, flour and sugar; cut in margarine until mixture resembles cornmeal.  

Stir almonds and cinnamon into 1/2 of the margarine mixture in small bowl; reserve.

Stir eggs, milk, vanilla and almond extract into remaining margarine mixture.  (Batter will be lumpy.)  

Pour about half of the batter into pan; sprinkle with half of the almond mixture.  Pour remaining batter into pan; sprinkle with remaining almond mixture.

Bake until wooden pick inserted in center of loaf comes out clean, 40 to 45 minutes.

Cool 5 minutes.  

Loosen sides of loaf pan; remove from pan.  Cool completely before slicing.

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                     *  Exported from  MasterCook  *

                            Alpine Avocado Dip

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Medium        Avocado -- peeled, seeded
   8      Ounces        Plain Yogurt
   1      Tablespoon    Chopped Onions
   1      Teaspoon      Lemon Juice
     1/2  Teaspoon      Garlic Salt
     1/4  Teaspoon      Hot Pepper Sauce

In small bowl, mash avocado.  Stir in remaining ingredients (mixture will be lumpy).  Chill thoroughly to blend flavors.

Serve with assorted chips.

Makes 1 1/2 Cups.

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                     *  Exported from  MasterCook  *

                          Amazing Coconut Pie #1

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries                  Bisquick

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Milk
     3/4  Cup           Sugar
     1/2  Cup           Bisquick Baking Mix
   4                    Eggs
     1/8  Cup           Margarine
   1 1/2  Teaspoons     Vanilla
   1      Cup           Coconut

Combine all ingredients except coconut in blender.  Blend 3 minutes.

Pour in 9" pie pan, let stand 5 minutes.

Sprinkle with coconut.

Bake at 350 degrees for 40 minutes.

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                     *  Exported from  MasterCook  *

                          Amazing Coconut Pie #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries                  Posted To Mc Recipe
                Bisquick                        Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Milk
     3/4  Cup           Sugar
     1/2  Cup           Bisquick Baking Mix
   4                    Eggs
     1/4  Cup           Butter
   1 1/2  Teaspoons     Vanilla
   1 1/3  Cups          Coconut Flakes

Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender.  Cover and blend on low speed for 3 minutes.

Pour into greased 9" pie pan.

Let stand 5 minutes; then sprinkle with coconut.

Bake at 350 degrees for 40 minutes.

Serve warm or cooled.

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                     *  Exported from  MasterCook  *

                             Amber Marmalade

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Chutney & Marmalade

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    oranges
   2                    grapefruits
   2                    lemon
                        water
                        sugar

Peel fruit, cut peels into very thin strips.  Add to saucepan with q quart of cold water, bring to a boil, bil for 10 minutes.  Drain.  cut fruit pulp into small pieces, discarding membranes and pith.   reserve seeds, tie in cheesecloth. Add drained peel and measure pressing, add 2 cups water for each cup of fruit.. Boil rapidly about 40 minutes in broad 5 quart pan.  Measure again.  Add 1 cup sugar for each cup of fruit liquid, andd seed bag.  boil rapidly for 50 minutes, stirring frequently, thill thick and amber.

Remove seed bag, to test, drop small aount on cool saucer, it well hold with ut running when ready:  Cool afew minutes, pour into hot sterilized jars,  Seal with paraffin wax.  Makes 10 cups.

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                     *  Exported from  MasterCook  *

                              Ambrosia Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Box           White Cake Mix
   2      Boxes         Orange Gelatin Powder
   1      Cup           Boiling Water
   4                    Eggs
     3/4  Cup           Salad Oil
                        Frosting:
   1      Can           Crushed Pineapple
   1      Box           Powdered Sugar
   1      Can           Pineapple
   5      Sections      Mandarin Oranges
   1                    Maraschino Cherry
                        Coconut

Dissolve gelatin in hot water.  Cool a few minutes.

Add gelatin to cake mix with all other ingredients.  Mix about 2 minutes on medium speed.

Pour into greased and floured 13 x 9 x 2 1/2 inch pan.

Bake at 350 degrees for 30 to 45 minutes.

FROSTING:

Combine, pineapple with powdered sugar.  Mix well and spread on hot cake.

Sprinkle coconut over pineapple.

Decorate top with five mandarin orange sections in a circle with a maraschino cherry in the center.

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                     *  Exported from  MasterCook  *

                              Ambrosial Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    peaches -- peeled and pitted
   3      large         oranges -- seeded
   1      medium        cantaloupe -- peeled
   1                    lemon
   8 1/4  ounces        crushed pineapple
   1      cup           sugar

Chop all ingredients fine, putting oranges through food chopper and combine.  Add 3/4 cup sugar for each cup of fruit. Let stand overnight.

Next morning, gently cook mixtuer for 1 hour, stirring frequently.

Ladle into steriaized hot jars to within 1/8 inch of jar top.  'Wipe jar rim; adjust lids.  Process in boiling water bath 5 minutes. Remove from canner. Makes about 8 pints.

NOTE:  you can add 6 maraschino cherries, drained and sliced thin.  Just before removing jam from heat.

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                     *  Exported from  MasterCook  *

                          Amish Friendship Bread

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Mix
                        Day 5:
   1      Cup           Milk
   1      Cup           Sugar
   1      Cup           Flour
                        Day 10:
   1      Cup           Milk
   1      Cup           Sugar
   1      Cup           Flour
                        To Remaining Batter Add:
     2/3  Cup           Oil
   2      Cups          Flour
     1/2  Teaspoon      Cinnamon
     1/4  Teaspoon      Salt
   1      Cup           Sugar
   3                    Eggs
     1/2  Teaspoon      Vanilla
   1 1/4  Teaspoons     Baking Powder
     1/2  Teaspoon      Baking Soda

DO NOT REFRIGERATE

DAY 1 -- DO NOTHING
DAY 2,3,4 ---STIR

DAY 5 -- Put in large bowl and add ingredients and stir well.

DAYS 6,7,8,9 --STIR

DAY 10 -- Add ingredients.  Stir well and pour 1 cup into each of 3 containers.  Give to friends with a copy of directions.

TO REMAINING BATTER:
Mix ingredients together.  You can add raisins, apple, bananas, nuts, dates, chocolate chips, pineapple or whatever you like.

Pour into 2 well greased and sugared loaf pans and bake at 350 degrees for 50 minutes or until done.

Cool 10 minutes and remove from pan.

Will make three smaller loaves.


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                     *  Exported from  MasterCook  *

                           Amy T. Corn Escallop

Recipe By     : Jean Fitch
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          corn, cream-style
          dash          pepper
   2      cups          crumbled saltines
          gobs          butter
     1/2  teaspoon      salt
   2                    eggs -- beaten
   2      tablespoons   chopped peppers

Mix all together, place in buttered baking dish.  Bake at 350 degrees for 45 minutes or longer.

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                     *  Exported from  MasterCook  *

                              Angel Biscuits

Recipe By     : Hugh Ann, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Biscuits                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Cups          Flour
     1/4  Cup           Sugar
   2      Teaspoons     Baking Powder
   1      Teaspoon      Baking Soda
   1      Teaspoon      Salt
   1      Cup           Shortening
   1                    Yeast Cake
   2      Tablespoons   Warm Water
   2      Cups          Buttermilk
   2      Sticks        Margarine

Sift dry ingredients.

Blend shortening.

Dissolve yeast in warm water, let stand 5 minutes.  Add milk and butter.

Add yeast mixture to flour mixture.  Mix well.  Turn out on floured board.  Roll to thickness desired, cut out biscuits, let stand.

Dough can be refrigerated.

Bake at 450 degrees.

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                     *  Exported from  MasterCook  *

                        Angel Cake Creme De Cacao

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Angel Food Cake -- home or store made
     1/3  Cup           Creme De Cacao
   1      Cup           Heavy Cream
   2      Tablespoons   Cocoa
   2      Tablespoons   Confectioner's Sugar
   2      Tablespoons   Toasted Almonds -- sliced
                        Mocha Sauce -- see Recipe

Put cake, bottom up, on serving plate.

With a cake tester or fork poke holes in bottom and slowly spoon on liqueur, letting it seep into cake.

Whip cream, cocoa and sugar until soft peaks form; use to frost cake.

Sprinkle with almonds.

Chill 1 to 2 hours.

Just before serving, drizzle sauce over frosting; pass remainder to serve with cake.

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                     *  Exported from  MasterCook  *

          Angel Hair Pasta With Summer Tomato Sauce And Arugula

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Lifetime = Main Ingredient       Pasta & Couscous
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *ingredients needed for tomato sauce*
   4      pounds        very ripe tomatoes -- seeded and coarsely
                        -- chopped
   2      cloves        garlic -- finely chopped
   1      cup           olive oil
   1      tablespoon    balsamic vinegar
     1/2  cup           basil -- finely sliced
                        salt and fresh pepper
                        *ingredients needed for pasta*
   1      pound         angel hair pasta
     1/2  pound         fresh arugula
     1/4  pound         parmesan cheese -- thinly shaved

How to Prepare the Sauce:

1.  Combine all ingredients in a large bowl and season with salt and pepper.

2.  Let sit while preparing pasta.

How to Prepare the Pasta:

1.  Bring a large pot of salted water to a boil over high heat, add the pasta and cook until al dente.

2.  Place the arugula leaves in the bottom of an extra-large bowl or platter.

3.  Drain the pasta and immediately pour the pasta over the leaves.

4.  Top with the sauce and parmesan cheese.

*This recipe can be easily doubled or tripled for larger parties.   

 1997 Lifetime Entertainment Services.  All rights reserved.

Formatted using MC Buster by Barb at PK


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                     *  Exported from  MasterCook  *

                            Apple Blossom Cake

Recipe By     : Mrs. Polster, Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Salad Oil
   2                    Eggs
   2      Cups          Sugar
   1      Tablespoon    Vanilla
   1      Teaspoon      Cinnamon
     1/2  Teaspoon      Cloves
     1/2  Teaspoon      Nutmeg
     1/2  Teaspoon      Salt
   1 1/2  Teaspoons     Baking Soda
   3      Cups          Flour
   3      Cups          Apples -- fresh
   1      Cup           Nuts

Beat oil, eggs, and sugar thoroughly.  Add vanilla.

Sift spices, salt, and soda with flour about 3 times.  Add to egg mixture.

Add apples and nuts.

Bake in tube pan for 1 1/2 hours at 325 degrees.

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

NOTES : Apples must be fresh and not canned.
                     *  Exported from  MasterCook  *

                             Apple Bunt Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Butter
   2      Cups          Sugar
   3                    Eggs
   3      Cups          Flour
     1/2  Teaspoon      Baking Soda
     1/2  Teaspoon      Salt
   1      Teaspoon      Cinnamon
     1/4  Teaspoon      Mace
   1      Teaspoon      Vanilla
   3      Cups          Apples -- chopped
   2      Cups          Pecans

Mix all ingredients.

Bake in Bunt tube pan at 325 degrees for 1 1/2 hours.

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                     *  Exported from  MasterCook  *

                                Apple Cake

Recipe By     : Norma, Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Sugar
   1 1/2  Cups          Cooking Oil
   2                    Eggs
   3      Cups          Flour
     3/4  Cup           Cherries -- drained
   1      Teaspoon      Baking Soda
     1/2  Teaspoon      Salt
   1      Cup           Nuts
     3/4  Cup           Coconut
   3      Cups          Apples -- chopped
   2      Teaspoons     Vanilla

Mix all ingredients together.

Bake for 1 hour at 300 degrees in tube pan.

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                     *  Exported from  MasterCook  *

                              Apple Fritters

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Flour -- sifted
   1      Teaspoon      Baking Powder
   3      Tablespoons   Powdered Sugar
     1/4  Teaspoon      Salt
   1                    Egg -- well beaten
     1/2  Cup           Milk
                        Tart Apples -- peeled, cut in 8th

Sift flour once, measure, add baking powder, sugar and salt and sift again.

Combine egg and milk and add to flour.

Dip apple sections in batter.

Fry in deep fat (370 degrees) until brown.

Remove from fat.

Drain.

Serve with Log Cabin Syrup.


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                     *  Exported from  MasterCook  *

                               Apple Kuchen

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Fruits                           Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Basic Sweet Dough -- see Recipe
   4      Cups          Apples -- sliced
     1/4  Cup           Butter -- melted
     1/4  Cup           Sugar
     1/4  Teaspoon      Cinnamon

Bring dough to room temperature.

Divide dough in half; spread into 2 buttered 8" square pans.

Press apples into dough.

Brush with butter.

Sprinkle with combine sugar and cinnamon.

Cover; let dough rise in warm place until double.

Bake in preheated 350 degree oven 40 - 45 minutes or until wooden pick inserted in center comes out clean.

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                     *  Exported from  MasterCook  *

                        Apple Or Crab Apple Jelly

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Pounds        Apples -- to make
   7      Cups          Apple Juice
   5      Cups          Water
   9      Cups          Sugar
   1      Box           Fruit Pectin
     1/2  Teaspoon      Butter

TO PREPARE APPLES FOR JUICE:  Remove stems and blossoms ends.  Cut into small pieces (do not peel or core).  Place in large saucepan.  Add water.  Bring to full boil.  Cover and simmer 10 minutes.  Crush cooked apples, cover and simmer 5 minutes longer.

Place 3 layers of damp cheesecloth or jelly bag in a large bowl.  Pour cooked fruit into cheesecloth.  Tie and hang to let drip into a bowl.  When dripping stops, press gently.  Measure juice and if necessary, add up to 1/2 cup water for exact measure.

Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

Combine juice, fruit pectin and butter.  Bring mixture to full rolling boil over high heat, stirring constantly.  Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.  Remove from heat.  Skim off any foam.

Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.  Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 10 cups.



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                     *  Exported from  MasterCook  *

                                Apple Pie

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruits                           Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pie Crust -- for 2 crust pie
   1      Cup           Sugar
   2      Tablespoons   All-Purpose Flour
   1      Teaspoon      Ground Cinnamon
     1/2  Teaspoon      Ground Nutmeg
     1/4  Teaspoon      Salt
   2      Pounds        Green Apples -- peeled and sliced
   3      Tablespoons   Butter

Heat oven to 425 degrees.

Roll out half the pastry to a 12" circle; line 9" pie plate.

Combine sugar, flour, cinnamon, nutmeg and salt in bowl.

Arrange half the apple slices in pastry-line pie plate.

Sprinkle with half the sugar mixture.

Repeat with remaining apple slices and sugar mixture.

Dot with butter.

Roll out remaining pastry for top crust; cut vents to allow steam to escape during baking.

Place over filling; seal; flute.

If desired, brush pie with milk and sprinkle with sugar.

Bake 40 minutes or until golden brown.

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                     *  Exported from  MasterCook  *

                               Apple Puffs

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Flour
   1      Teaspoon      Baking Powder
     1/2  Cup           Sugar
   1      Cup           Apples -- chopped
   1                    Egg -- beaten
     2/3  Cup           Milk
                        Powdered Sugar -- or
                        Cinnamon Sugar Mixture

Powdered sugar or cinnamon-sugar mixture

Mix flour, baking powder, sugar and apples.

Add egg and milk and mix well.

Drop by spoonfuls into hot fat and cook until puffs are golden brown.

Drain and roll in sugar while warm.

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                     *  Exported from  MasterCook  *

                           Apple Sauce Cake #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Sugar
   3      Cups          Flour
   2      Tablespoons   Cocoa
   1      Teaspoon      Cinnamon
   1      Teaspoon      Cloves
   2      Teaspoons     Baking Soda
   1      Cup           Raisins
   1      Cup           Nuts
     1/2  Cup           Shortening
   2      Cups          Dried Apples -- or
   1      Can           Apple Sauce

Sift sugar, flour, cocoa, cinnamon, cloves and soda together.

Cut in shortening.

Add raisins and nuts.

Add apples.

Pour into cake pan and bake.

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                     *  Exported from  MasterCook  *

                           Apple Sauce Cake #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  Cups          Flour -- sifted
   1      Teaspoon      Baking Powder
     1/2  Teaspoon      Baking Soda
     1/4  Teaspoon      Salt
   1      Teaspoon      Cinnamon
     1/2  Teaspoon      Cloves
     1/2  Cup           Butter
   1      Cup           Sugar
   1                    Egg -- well beaten
   1      Cup           Raisins -- finely chopped and
                         -- floured
   1      Cup           Nuts -- chopped
     3/4  Cup           Hot Thick Apple Sauce -- strained

Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add egg, raisins, and nuts.

Add flour mixture, alternately with apple sauce, a small amount at a time.

Beat after each addition until smooth.

Bake in greased loaf pan, 7x5x3 inches, in moderate oven (350 degrees) about 1 hour.

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                     *  Exported from  MasterCook  *

                          Apple-Nut Coffee Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Bisquick Baking Mix
     2/3  Cup           Milk
   1                    Egg
   2      Tablespoons   Sugar
     1/2  Cup           Walnuts -- chopped
     1/4  Cup           Packed Brown Sugar
     1/4  Teaspoon      Ground Cinnamon
     1/4  Teaspoon      Ground Nutmeg
   2      Tablespoons   Butter Or Margarine
     2/3  Cup           Chunky Applesauce
   1      Cup           Powdered Sugar
     1/2  Teaspoon      Vanilla
   4      Tablespoons   Milk

Heat oven to 400 degrees.  Grease 9" square pan.

Mix baking mix, 2/3 cup milk, egg and white sugar; beat vigorously 30 seconds.  Spread in pan.

Mix walnuts, brown sugar, cinnamon and nutmeg in small bowl; sprinkle over batter.

Spoon applesauce over walnut mixture.

Bake until wooden pick inserted in center comes out clean, about 25 minutes.  Cool 30 minutes.

Meanwhile, heat 2 Tbsp. margarine in 1 quart saucepan over low heat until golden brown; remove from heat.

Mix in powdered sugar and vanilla.

Stir in mix until smooth and of desired consistency. 

Drizzle over coffee cake.

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                     *  Exported from  MasterCook  *

                           Apple-Raisin Loaves

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
   1 1/2  Cups          Vegetable Oil
   2      Cups          Apples -- chopped
   1 1/2  Cups          Sugar
   1      Teaspoon      Vanilla
   3 1/3  Cups          All-Purpose Flour
   2      Teaspoons     Baking Soda
   1      Teaspoon      Baking Powder
   1      Teaspoon      Salt
   1      Teaspoon      Cinnamon
   1      Teaspoon      Cloves
     2/3  Cup           Nuts -- chopped
     2/3  Cup           Raisins

Heat oven to 250 degrees.

Grease and flour 2 loaf pans, 9x5x3 inches.

Beat eggs, oil, apples, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute.

Add flour, baking soda, baking powder, salt, cinnamon and cloves.  Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds.  Beat on medium speed 45 seconds.

Stir in nuts and raisins.

Spread in pans.

Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.

Cool 10 minutes; remove from pans.

Cool completely before slicing.

Refrigerate leftover bread.

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                     *  Exported from  MasterCook  *

                           Applepie Spice Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Apple Pie Filling
   1      Package       Cake Mix
   2                    Eggs
   2      Tablespoons   Oil
     1/2  Cup           Oil
     1/2  Cup           Pecans
                        Butter Sauce For Applepie Spice Cake
   1      Stick         Butter
   1      Cup           Powdered Sugar
     1/2  Cup           Cold Water
   1 1/2  Teaspoons     Cornstarch
                        Salt
                        Vanilla
     1/2  Teaspoon      Vinegar
                        Butter Flavoring

Bake in oven

Butter Sauce for Applepie Spice Cake:  Cook until thicken.  Pour over cake.



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                     *  Exported from  MasterCook  *

                           Apricot Banana Bread

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  Cup           Shortening
   1      Cup           Sugar
   2                    Eggs
   1 1/2  Cups          Mashed Bananas
   1      Tablespoon    Lemon Juice
   1 3/4  Cups          All-Purpose Flour
   1      Teaspoon      Baking Powder
   1      Teaspoon      Salt
     1/2  Cup           Dried Apricots -- chopped
                        Mixed With 1 Tablespoon Flour

In large bowl, cream shortening and sugar.

Beat in eggs 1 at a time, beating well after each addition.

Blend in bananas and lemon juice.

Mix together flour, baking soda and salt.  Blend into banana mixture; stir in apricots.

Turn into greased and floured 9x5x3 inch loaf pan.

Bake in 325 degree oven 1 hour and 10 to 20 minutes, or until cake tester inserted in center comes out clean.

Remove from pan and cool.

Sift confectioners' sugar over top, if desired, before serving.

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


                     *  Exported from  MasterCook  *

                             Apricot Burritos

Recipe By     : Mrs. LaVerne Bowman, Patterson, CA
Serving Size  : 1    Preparation Time :0:00
Categories    : Better Homes & Garden            Mexican
                Family & Friends                 Ethnic
                Fruits                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        dried apricots -- snipped
   1      cup           water
     1/4  cup           granulated sugar
     1/4  cup           packed brown sugar
     1/4  teaspoon      ground cinnamon
     1/4  teaspoon      ground nutmeg
  20                    6 inch flour tortillas
                        cooking oil

In smal saucepan combine the apricots, water, granulated sugar, brown sugar, cinnamon, and nutmeg.  
Bring to boiling; reduce heat.  Simmer, uncovered 10 minutes or till fruit is tender and mixture is thickened, stirring occasionally. Cool.

To assemble, spoon about 1 tablespoon of the apricot mixture along one edge of each tortilla; roll up.  In a 12-inch skillet heat abut 3./4 inch of cooking oil to 350 degrees. Place 5 tortillas, stem side down,in hot oil.  Cook 2 minutes or till golden, turning once.  Drain tortillas on paper toweling.  Repeact with remaining tortillas.  Serve warm or cool.
Makes 20.

BH&G

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                     *  Exported from  MasterCook  *

                            Apricot Glazed Ham

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork & Ham                       Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  29      ounces        bartlett pears -- halves, canned
   2      tablespoons   lemon juice
     1/2  teaspoon      allspice
  12                    dried apricot halves
     1/2  cup           apricot preserves
                        ham

Drain pears, reserving 1 cup syrup.
Combine pear sysrup with lemon juice and allspice.
Add dried apricots and simmer for 15 minutes or until apricots qre tender.  Remove apricots with slotted spoon. Add apricot preserves to remaining liquid.  Bring to boil and cook 2 to 3 minutes, or until glaze consistency.
Arrange pears and apricots aroung ham 15 minutes before serving. Brush with glaze and bake 15 minutes.
Baked Ham:  score ham fat with diamonds and stud with whole cloves.  Bake ham 15 minutes per pound at 325 degrees.  30 minutes before serving brush ham with apricot glaze. contiune baking and brushing several times with glaze.

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                     *  Exported from  MasterCook  *

                         Apricot-Date Dessert Pie

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 15   Preparation Time :0:00
Categories    : Fruits                           Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cups          Oat Flakes -- quick cooking
   1 1/2  Cups          Bisquick Baking Mix
   2      Cups          Packed Brown Sugar
   2      Teaspoons     Vanilla
     3/4  Cup           Butter Or Margarine -- firm
   2      Cans          Apricot Halves -- drained, cut in half
   1      Package       Chopped Dates

Heat oven to 375 degrees.

Grease rectangular pan, 13x9x2 inches.

Mix oats, baking mix, brown sugar and vanilla; cut in margarine until crumbly.

Sprinkle 1/2 of mixture in pan.

Mix remaining ingredients; spoon over top.

Sprinkle with remaining crumbly mixture.

Bake until golden brown, 30 to 35 minutes.

Serve war with ice cream if desired.

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                     *  Exported from  MasterCook  *

                          Apricot-Glazed Chicken

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Jar           Apricot Preserves
     1/4  Cup           Lemon Juice
   1      Teaspoon      Salt
   1      Clove         Garlic -- crushed
     1/4  Cup           Brown Sugar
   2      Tablespoons   Dijon Mustard
   9      Pieces        Fried Chicken

Combine all ingredients except chicken in blender.  Blend until smooth.

Place chicken in a single layer in 8"x12" baking pan.  Cover chicken with sauce.  Bake, uncovered in a preheated 350 degree oven for 1 hour.

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                     *  Exported from  MasterCook  *

                               Arnolds Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           yellow cake mix -- Duncan Hines
   1      can           orange slices -- juice and all
     1/2  cup           oil
   4                    eggs
                        ***Topping***
   9      ounces        Cool Whip
   1      large         crushed pineapple -- large can, drained
   1      box            -- instant

For cake:  Mix first four ingredients well.  Pour in 3 greased and floured cake pans or 1 large retectangle cake pan.   Bake 40 to 50 minutes at 350 degrees, or until done.  Cool cake.

For Topping:  Mix topping ingredients together until well blended.  Spread between layers and use rest for top.


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                     *  Exported from  MasterCook  *

                    Artichoke & Spinach Stuffed Shells

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta & Couscous                 Posted To Mc & Recipelu Lists
                Lifetime = Main Ingredient

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      0 oz          frozen chopped spinach -- thawed
   1      cup           frozen artichoke hearts -- thawed
  12                    jumbo pasta shells -- uncooked
   1      cup           lite ricotta cheese
   2      tablespoons   chopped fresh basil
   1      tablespoon    chopped fresh parsley
     1/4  teaspoon      salt
   2      tablespoons   lemon juice
     1/3  cup           nonfat sour cream
   2      cans          no-salt-added stewed tomatoes -- undrained and
                        -- chopped (14 1/2oz.)
   2      tablespoons   cornstarch
   1 1/2  tablespoons   chopped fresh basil
                        vegetable cooking spray
                        fresh basil sprigs -- optional

How To Prepare:

1.  Cook spinach and artichoke hearts according to package directions, omitting salt; drain well.  Set spinach aside.  Chop artichoke hearts, and set aside.

2.  Cook pasta shells according to package directions, omitting salt and fat; drain and set aside.

3.  Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients.  Process 30 seconds or until smooth, scraping sides of processor bowl once.  Transfer to a bowl; stir in artichokes and sour cream.

4.  Combine tomato, cornstarch, and 1 1/2 tablespoons chopped basil in a saucepan; stir well.  Cook over medium heat until thickened, stirring frequently.  Spoon 1 cup tomato mixture into bottom of an 11-x 7-x 1 1/2-inch baking dish coated with cooking spray.

5.  Spoon spinach mixture evenly into shells.  Arrange shells in baking dish.  Pour remaining tomato mixture over shells.  Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.  Garnish with basil sprigs, if desired.

Yield: 6 servings.  Copyright credit: Robin Mattson    1996 Lifetime Entertainment Services.  All rights reserved.

Formatted using MC Buster by Barb at PK


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                     *  Exported from  MasterCook  *

                           Artichoke Ham Bites

Recipe By     : old magazine clipping
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8 1/2  ounces        artichoke hearts -- canned, drained
     1/2  cup           Italian salad dressing
   6      ounces        ham -- sliced

Drain artichoke heats well.  cut each in half lengthwise.  Marinate in dressing for at least 4 hours or overnight.  (Use the oil and vinegar type of Italian dressing, not the red kind.)

Cut ham slices into 1 1/2 by 3 inch strips.  Wrap 1 stripe around each artichoke heart peice.  Spear with wooden toothpicks to secure ham. (to prevent picks from browning, soak them in water for at least an hour before inserting into articoke biters).

Bake in 425 degree oven for 10 minutes.  Sprinkle with paprika if you wish. serve hot

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                     *  Exported from  MasterCook  *

                           Artichoke-Chili Dip

Recipe By     : Mary Bergeron, Seattle, Wash.
Serving Size  : 1    Preparation Time :0:00
Categories    : Better Homes & Garden            Dips
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      ounces        canned artichoke hearts -- drained and chopped
   4      ounces        canned green chili peppers -- rinsed, seeded, chop
   1      cup           grated Parmesan cheese
   1      cup           mayonnaise
                        Tortilla chips
                        Breadsticks

Combine the chopped artichoke hearts, chopped chili pepperrs, cheese, and mayonnaise.  Turn mixture into an 8-inch round baking dish.  Bake in a 350 degree oven about 20 minutes or till heated through.  Serve warm with tortilla chips and breadsticks.  Makes about 2 3/4 cups.

BH&G

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                     *  Exported from  MasterCook  *

                          Asparagus Vinaigrette

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cans          Asparagus Spears -- or
   2      Pounds        Asparagus -- fresh
                        Vinaigrette Dressing
                        Lettuce

Cook fresh asparagus as desired, drain, or open  cans of asparagus and drain.

Lay asparagus in a single layer in a shallow dish.

Pour vinaigrette dressing over asparagus.  Chill.

Serve on lettuce cups as a salad.

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                     *  Exported from  MasterCook  *

                      Augusta's Chicken & Dumplings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chicken fryer -- cut up
   6      cups          water -- for boiling chicken
                        Dumplings:
   2      cups          self-rising flour
   1                    egg
     3/4  cup           

Boil chicken until done,  take chicken out and chicken broth add dumplings and cook 10 to 15 minutes .
take 1 cup of broth out to use for left over dumpling to warm up.
Mix together dumpling ingredients androol out on floured board.  roll thin, cut and drop into boiling broth. then cool slow for 10 to 15 minutes.
Serve chicken on the side debone and add back in with dumplings.

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

NOTES : very good.
                     *  Exported from  MasterCook  *

                       Augusta's Meat Balls & Gravy

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground beef
                        salt and pepper
     1/2  cup           all-purpose flour
   1                    onion -- chopped

Mix real good and make into meat balls.  brown in shortening on all sides. put in baking dish and pour gray over meat balls.
Bake at 350 degrees for 1 hour.
Use shorthen left in pan from meat balls.  Put 3 to 4 tablespoons al purpose flour.  Brown, add water and 3 beef cubes. stir real good. cook a few minutes be sure gravy is smooth pour over meat balls and bake for 1 hours at 350 degrees.

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

NOTES : We like this very much.
                     *  Exported from  MasterCook  *

                      Aunt Alice Ice Box Fruit Cake

Recipe By     : Barbara Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Christmas
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1      box           graham cracker -- large box
   1      pound         marshmallows
   1      pound         raisins
   1      can           coconut
   2      cups          pecans -- coarsely chopped
   1      jar           maraschino cherries -- drained

Crumble graham crackers.  Add raisins, coconut, cherries and pecans.  Mix well.

In a double boiler melt marshmellows and butter.  Pour over the dry ingredients and mix well.

Put in pan and press down well.  Place in refrigerator over night.  Next day remove from pan and wrap in foil.

Keep in refrigerator until ready to slice.



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

NOTES : This is an old family recipe that my younger brother and I like since we are not over fond of regular fruitcakes.  I wrote this down from watching my aunt make it in the 50's.


 
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                     *  Exported from  MasterCook  *

                   Aunt Alice's Curried Four Fruit Bake

Recipe By     : Alice Hale
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           margarine
     3/4  cup           brown sugar
   4      teaspoons     curry powder
  16      ounces        pear halves -- canned
                        maraschino cherries
  16      ounces        peach halves -- canned
   1      large         Apple -- sliced

Heat oven to 325 degrees.

Melt margarine.  Add sugar and curry.  Drain and dry fruit in 1 1/2 quart casserole.  Add margarine mixture.  Bake 1 hour.  Serve warm from baking dish. 

Good with ham, lamb, chicken or turkey.  Flavor witll be even better if dish stands covered in refrigerator and the reheated.

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


                     *  Exported from  MasterCook  *

                       Aunt Alice's Date & Nut Loaf

Recipe By     : Alice Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   1      cup           evaporated milk
   1      cup           chopped dates
   2      tablespoons   White Karo Syrup
   1      cup           nuts
   1      teaspoon      vanilla

Mix in heavy sauce pan the first 4 ingredients.  Cook until soft ball stage.  Add the nuts and vanilla and mix well.

Coll at room temperature.  Don't stir until lukewarm.  Beat until candy holds shape.  Turn out on greased platter and work with hands soft and creamy.  Shape in roll and roll in wax paper.  Let stand until firm .  Slice.

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


                     *  Exported from  MasterCook  *

                        Aunt Alice's Fruit Cobbler

Recipe By     : Alice Hale
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           self-rising flour
     3/4  cup           sugar
     3/4  cup           milk
     1/2  pound         butter
                        fruit -- your choice

Mix together flour, sugar and  milk.

cook fruit on stovce and sweeten to taste.

Melt butter in baking dish.  Pour fruit in baking dish.  Pour batter in center of fruit.  Bake in oven about 30 to 35 minutes at 400 degrees.

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


                     *  Exported from  MasterCook  *

                     Aunt Alice's Ice Box Fruit Cake

Recipe By     : Barbara Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Christmas
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1      box           graham cracker -- large box
   1      pound         marshmallows
   1      pound         raisins
   1      can           coconut
   2      cups          pecans -- coarsely chopped
   1      jar           maraschino cherries -- drained

Crumble graham crackers.  Add raisins, coconut, cherries and pecans.  Mix well.

In a double boiler melt marshmellows and butter.  Pour over the dry ingredients and mix well.

Put in pan and press down well.  Place in refrigerator over night.  Next day remove from pan and wrap in foil.

Keep in refrigerator until ready to slice.

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

NOTES : This is an old family recipe that my younger brother and I like since we are not over fond of regular fruitcakes.  I wrote this down from watching my aunt make it in the 50's.
                     *  Exported from  MasterCook  *

                         Aunt Alice's Layer Salad

Recipe By     : Aunt Alice
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***

Starting in bottom of bowl.

Place a layer of lettuce (chopped) as much as you need for a meal.
3/4 cup finely chopped bell peppr
3/4 cup chopped celery
Water chestnuts and bamboo shoots
1/2 cup green onions tops too
1 can english peas
1 cup mayonnaise with 1 tablespoon sugar.
Sprinkle with Parmason cheese.  Spread mayonnaise and sugar mixed well on top of salad.  Then sprinkle with chee.  Then top this with 7 slices of crisp bacon crumbled.

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


                     *  Exported from  MasterCook  *

                              Avo-Dew Salad

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Large         Honeydew Melon
   3                    Avocados
                        Romaine Lettuce -- or
                        Bibb Lettuce
     1/4  Cup           Lemon Juice

Peel and cube avocados; dip in lemon juice to prevent browning.

Cut honeydew into bite-sized chunks.

Combine avocados and honeydew.

Line large platter with lettuce leaves; top with fruit.

Serve with Spicy Cheese Dressing. (See dressing section).

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


                     *  Exported from  MasterCook  *

                               Avocado Dip

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Small         Avocados -- peeled, cut up
   1                    Tomato -- peeled. cut up
     1/2  Cup           Mayonnaise
     1/2  Small         Onion
   2      Tablespoons   Lemon Juice
   1      Teaspoon      Worcestershire Sauce
   1      Teaspoon      Salt

Place all ingredients in blender; cover.  Blend on high until smooth.

Cover; chill.

Makes 2 cups.

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


                     *  Exported from  MasterCook  *

                             Avocado Dressing

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Avocados -- peeled and chopped
   2      Teaspoons     Fresh Lemon Juice
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Celery Salt
          Dash          Pepper
   1      Cup           Sour Cream -- divided

Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container.  Cover and puree until smooth.

Blend in an additional 1/2 cup sour cream.

Chill, covered, allowing flavors to blend.

Yield:  1 1/2 cups

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


                     *  Exported from  MasterCook  *

                              Avocado Salad

Recipe By     : MS Access, Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:10
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Avocado -- cut in half
   1                    Red onion -- cut in slices
   1                    tomato -- cut in slices
                        salt -- to taste
   1                    Lime -- cut in half

Cut avocado in halves. 

In a big bowl. Place sliced tomatoes, red onions, and lettuce. 

Sprinkle with lime juice, salt and pepper. Toss. 

Add avocado on top. Toss gently. 

Serve.

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


                     *  Exported from  MasterCook  *

                       Aztec Calendar (Taco Salad)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   2      tablespoons   chili powder
   1      teaspoon      ground cumin
     3/4  teaspoon      salt
   1                    avocado -- cut in  1/2" cubes
   2      tablespoons   lemon juice
   4      cups          finely shredded lettuce
   1 1/2  cups          finely sliced green onions
   1 1/2  cups          shredded cheddar cheese -- sharp
   1      cup           cherry tomatoes -- quartered
                        Dressing:
  14      ounces        taco sauce
     1/4  cup           chopped green chilies
   2      tablespoons   salad oil
     1/2  teaspoon      grund cumin
   2      cups          tortilla chips
     1/2  cup           sour cream

Salad:  in a medium skillet cook beef until brown, stirring to break up meat.  Drain off drippins and stir in chili powder, cumin and 1/2 teaspoon salt.  Cook over low heat, stirring 3 minutes. Col.  Place avocado in bowl. sprinkle with lemon juice and remaining 1/4 teaspoon salt.  Prepare remaining ingredients for salad, set aside.  in smal bowl combine all ingredients for dressing.
to serve arrange in concentrice circles, lettuce green onion meat  cheese, avocado and tomaows.  Sprinkle chips on top of salad.  Serve immedialtely with dressing and a dollop of sour cream.  Makes 6 servings. 

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

NOTES : You can place avocado in center of serving platter, around this put tomatoes, then aroung tomatoes put mat, then aroung meat cheese and aroung cheese put lettude, green onions in one ring.  Put some chips on outside of lettuce and green onio s.  In one dish put dressing and one dish of sour cream.
                     *  Exported from  MasterCook  *

                                B.Q. Fruit

Recipe By     : Chris
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           peach halves
   2      cans          pears
   1      can           pineapple slices
     1/4  pound         stewed prumes
   4      tablespoons   vinegar
   1      small         can tomato sauce
   4      tablespoons   butter
     1/2  cup           brown sugar

Drain all can fruits.
Bring tomatos sauce, butter, vinegar and brown sugar to a boil.  Remove from heat.  Add fruit and simmer a few minutes till fruit has been heated.  

Great for meats or an accomplishment for buffers.

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


                     *  Exported from  MasterCook  *

                             Bacardi Rum Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Pecans -- chopped
   1      Package       Yellow Cake Mix
   1      Package       Vanilla Pudding Mix -- instant
   4                    Eggs
     1/2  Cup           Cold Water
     1/2  Cup           Oil
     1/2  Cup           Dark Rum -- Bacardi
                        Glaze:
     1/4  Pound         Butter
     1/4  Cup           Water
   1      Cup           Confectioner's Sugar
     1/2  Cup           Dark Rum -- Bacardi

Preheat oven to 325 degrees.

Grease and flour 10" tube or 12-cup Bundt pan.

Sprinkle nuts over bottom of pan.

Mix all cake ingredients together.  Pour batter over nuts.

Bake 1 hour.  Cool.  Invert on serving plate.  Prick top.

Drizzle and smooth glaze evenly over top and sides.  Allow cake to absorb glaze.  Repeat till glaze is used up.

GLAZE:

Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat.  Stir in rum.

OPTIONAL:

Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.  Serve with seedless green grapes dusted with powdered sugar.



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

NOTES : May use walnuts instead of pecans
                     *  Exported from  MasterCook  *

                        Bacon and Horseradish Dip

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           cooked bacon -- crumbled
   1      tablespoon    horseradish
   1      cup           sour cream
     1/4  cup           mayonnaise
   1      medium        onion -- sliced
   1      tablespoon    parsley

Put all ingredients into blender container.  Cover, press button 7 for 20 seconds or until smooth.  Chill 1 hour.
Yeild: 1 1/2 cups.

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

NOTES : Good for chips and crackers. 
This dip can be used for fresh or cooked vegetalbes.  
Try it on baked potatoes or on sliced roast beef.
try on barbecue broiled steaks.
                     *  Exported from  MasterCook  *

                              Bacon Dressing

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Slices        Bacon
     1/4  Cup           Apple Cider Vinegar
   1      Teaspoon      Sugar
     1/2  Teaspoon      Salt
          Dash          Pepper

Saut bacon until crisp; drain on absorbent paper.  Crumble; set aside.

Stir vinegar and remaining ingredients into bacon drippings; heat to boiling.

Pour hot dressing over salad greens; toss.

Garnish with crumbled bacon; serve immediately.

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


                     *  Exported from  MasterCook  *

                            Bacon Dressing #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Slices        Bacon -- diced
   1      Cup           Croutons
     1/4  Cup           Salad Oil
   2      Tablespoons   Vinegar
   1      Teaspoon      Dry Mustard
     1/2  Teaspoon      Salt
   1      Tablespoon    Sugar
                        Bacon Drippings
   1      Cup           Sour Cream -- at room temperature

Fry bacon until crisp.  Remove, drain and crumble.

Keep bacon drippings hot.

Combine salad oil, vinegar, mustard, salt and  sugar.  Beat well.

Gradually beat in hot bacon drippings.

Stir in sour cream.

Serve over salad greens.  Top with crumbled bacon and croutons.

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


                     *  Exported from  MasterCook  *

                         Bacon-Wrapped Meatballs

Recipe By     : Southern Living, April 1979
Serving Size  : 2    Preparation Time :0:00
Categories    : Southern Living                  Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         ground beef
     1/4  cup           cold water
   2      teaspoons     minced onions
     1/2  teaspoon      salt
     1/4  teaspoon      seasoned pepper
   4      slices        bacon -- cut in half crosswis

Combine first 5 ingredients, mixing well; shape into 8 meatballs.  Roll bacon pieces aroung meatballs, and secure with toothpicks.  Saute over medium heat until bacon is crisp and brown; drain off fat.  If meatballs are not done, cover and simmer an additional 5 to 7 minutes.

Sourse:  Mrs. Marian Jenkins, Savannah, Georgia;  Souther Living Magazine, April 1979.

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


                     *  Exported from  MasterCook  *

                       Bacon-Wrapped Steak Burgers

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      8 Ounces      ground steak burgers
   4      Stripes       bacon
   5      Large         mushrooms -- sliced
   3      Tablespoons   butter -- melted
   1      Package       brown gravy mix
   1      Teaspoon      Worcestershire sauce
   2      Teaspoons     browning sauce

Wrap bacon around burgers; secure with toothpicks.

Broil 4 - 5 minutes on each side or until bacon is completely cooked.

Saut mushrooms in butter, prepare gravy according to directions on the package.  

Add Worcestershire sauce and browning sauce to gravy mix.

When burgers are done, pour gravy over and serve.


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


                     *  Exported from  MasterCook  *

                       Baked Beans - Vermont Style

Recipe By     : Marie Sautter
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans & Peas                     Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          pea beans
     1/4  pound         salt pork
   1      tablespoon    salt
     1/4  teaspoon      dry mustard
     1/2  cup           maple syrup -- or more

Soak beans overnight and parboil until the skins break when you blow on a spoonful.  Put bean in a bean pot and por in a mixture of the remaining ingredients.  Place the salt pork on top.  Bake uncovered at 350 degrees until the salt pork browns (about 1/2 hour).  Turn oven down to 325 degrees and bake uncovered for 6 - 8 hours.  Check the beans every hour or so and add boiling water when the beans look dry on top.

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


                     *  Exported from  MasterCook  *

                           Baked Beans Supreme

Recipe By     : Virginia Akerley
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans & Peas                     Family & Friends
                Sausage                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           minced onions
   2      cans          baled California pea beans -- 1 lb. 12 oz. each
     1/4  cup           tomato-base barbecue sauce
     1/4  cup           dark corn syrup
   2      tablespoons   Worcestershire sauce
   2      teaspoons     dry mustard
   4                    frankorts

aLightly brown the onion in a little oil.  Combine with rest of the ingredients, except frankforts, and put in 2 1/2 qt. casserole.  ?Bake at 350 degrees for 1 hour.  Saute frankforts cut in bite size pieces and place on top of beans for the last 10 minutes of baking.

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


                     *  Exported from  MasterCook  *

                               Baked Cushaw

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Medium        Squash, Cushaw
                        Cold Water
     1/2  Stick         Butter
   1      Cup           Sugar
   1      Tablespoon    Cinnamon
   1      Tablespoon    Nutmeg

(a variety of crookneck squash of the qourd family)

Cushaw is not as difficult to prepare for cooking as most recipes read.  Remove ends.  Halve lengthwise, then cut into long narrow strips.  Peel, removing the green meat next to the skin.  Cut crosswise into 1" chunks.

Place in a large kettle and cover with unsalted cold water.  Cook over medium heat until tender - about 15 minutes - when pricked with a fork.  Drain well in colander then pat a little with paper towels.

Immediately place half of the cushaw in a 1 qt. casserole dish.  Chip half of butter and dot over cushaw.

Mix sugar, cinnamon and nutmeg and sprinkle 1/3 of this over the cushaw.

Gently place the remaining half of the cumshaw on top and dot with the other half of the butter.  sprinkle with the rest of the spice mixture.

Mix slightly with care, as the cumshaw will break up easily.

Bake in preheated 350 degree oven for about an hour or until nicely browned and topping is somewhat crusty.

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


                     *  Exported from  MasterCook  *

                       Baked Eggs In Mushroom Sauce

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Breakfast & Brunch               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Mushrooms
   4      Tablespoons   Butter
   3      Tablespoons   Flour
   2      Cups          Milk
   1                    Bouillon Cube
   1      Tablespoon    Boiling Water
   1      Tablespoon    Grated Onions
     1/2  Teaspoon      Salt
                        Pepper -- to taste
   6      Large         Eggs

Wash and slice mushrooms, stems and all.  Saute over medium heat in butter, stirring occasionally, for 10 minutes.

Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper.  Cook, stirring, until thick.

Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep).

Break an egg into each ramekin.

Slip a spoon under egg and press into sauce so that egg will sink lightly.  Remove spoon.

Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes.

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


                     *  Exported from  MasterCook  *

                       Baked Flounder In Wine Sauce

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Flounder Fillets -- fresh or frozen
   1 1/2  Teaspoons     Salt
          Dash          Pepper
   3                    Tomatoes -- sliced
     1/2  Teaspoon      Salt
          Dash          Pepper
   2      Tablespoons   Butter -- melted
   2      Tablespoons   Flour
     1/2  Cup           Skim Milk
     1/2  Cup           Dry White Wine
     1/2  Teaspoon      Basil -- crushed
                        Chopped Parsley

Thaw frozen fillets.  Skin fillets.

Sprinkle on both sides with salt and pepper.  Place fillets in a single layer in a greased baking dish, 12x8x2 inches.

Arrange tomatoes over top of fillets.  Sprinkle with salt and pepper.

Blend flour into butter.

Add milk gradually and cook until tick and smooth, stirring constantly.  Remove from heat and stir in wine and basil.

Pour sauce over top of tomatoes.

Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork.

Sprinkle with parsley.

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


                     *  Exported from  MasterCook  *

                       Baked Ham With Brandy Sauace

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham                       Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        canned ham
     1/4  cup           apple juice
   1      cup           cognac
     1/4  cup           corn syrup
     1/4  cup           brown sugar
   1      tablespoon    dry mustard
                        whole cloves
                        pineapple -- for decoration
                        maraschino cherries -- for decoration

Preheat oven to 350 degrees.  Mix apple juice, cognac, corn syrup, brown sugar and mustard together and brush on ham after sudding with cloves.  Bake for 1 hour basting frequently with above mixture.
Garnish with pineapple slices and cherries.

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


                     *  Exported from  MasterCook  *

                     Baked Oysters On The Half Shell

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36                    Oysters
     1/2  Teaspoon      Salt
     1/8  Teaspoon      Pepper
   2      Tablespoons   Minced Onions
   4      Tablespoons   Butter

Shuck, drain oysters; place on deep half of shells.

Sprinkle with salt, pepper and onion.

Dot with butter.

Place oysters in baking pan, bake at 400 degrees for 10 minutes or until edges begin to curl.

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


                     *  Exported from  MasterCook  *

                       Baked Pasta Shells Marinara

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pasta & Couscous
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      jumbo         pasta shells
                        salt -- to taste
   1      tablespoon    margarine
   1      cup           finely chopped carrots
   1      cup           finely chopped onions
   1      clove         garlic -- pressed
     1/2  cup           finely chopped celery
                        SAUCE:
   1      tablespoon    salad oil
   1      cup           sliced onions
   1      clove         garlic -- pressed
  16      ounces        canned tomatoes -- undrained
   8      ounces        tomato sauce
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried basil
                        ***
   8                    eggs -- hard cooked
   1      cup           cottage cheese
     1/2  teaspoon      dried oregano
          dash          pepper
   2      tablespoons   Italian bread crumbs
   2      tablespoons   chopped parsley
   1                    egg -- raw
     1/4  cup           grated parmesan cheese

1.  Cook pasta shells in salted water according to package directions, drain well.

2. Melt margine in medium skillet.  Add carrots, onions 1 clove garlic and the celery.  Saute; stirring, until golden brown and just tender.

#.  Make sauce.  Heat oil in medium saucepan.  Saute onions until just golden.  Add garlic, tomatoes, tomatoe sauce, 1/2 teaspoon salt, 1/2 teaspoon oregano and basil.  Bring to bliling, reduce heat and simmer for 20 minutes.

4.  Peel and chop boiled eggs.  In medium bowl, combine eggs, cottage cheese, sauteed veggies, oregano, 1/2 teaspoon salt, pepper, bread crumbs, parsley and raw egg.

5.  Preheat oven to 350 degrees.  Spoon filling into pasta shells and arrange in 2 layers, in a shallow baking dish.  Top with sauce and parmesan cheese.  Bake 25 minutes.

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


                     *  Exported from  MasterCook  *

                   Baked Pork Chops and Macaroni Creole

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork & Ham                       Creole
                Pasta & Couscous                 Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    pork chops -- thin shoulder
   1      tablespoon    salad oil
   1      cup           sliced onions
   1      clove         garlic -- crushed
   1      pound         canned tomatoes -- whole, undrained
     1/2  teaspoon      dried thyme
   1                    bay leaf -- crumbled
                        Salt -- to taste
     1/8  teaspoon      pepper
   2      cups          cooked macaroni -- elbow, cooked

Wipe hops with pamp paper towel, trim excess fat.  Place on rack in broiler pan, broil on both sides until nicely browned. 
In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes.  Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.
Add cooked macaroni to tomaoto mixture, mix well. 
Arrange chops on top.  Bake covered 40 minutes or until chops are tender.

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                     *  Exported from  MasterCook  *

                        Baked Pork Chops and Rice

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Pork & Ham
                Rice                             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    pork chops -- center cut
                        salt and pepper -- to taste
   2      tablespoons   salad oil
   1 1/2  cups          long-grain rice
   1      can           mushrooms
   1      can           beef consomme
   1 1/2  cans          water -- soup cans
   1                    green pepper -- sliced
   1                    onion -- sliced
   1                    tomato -- sliced

Season meat, saute in oil until well browned.  Combine rice, mushrooms, consumme and water; place in a lightly greased casserole dish.  Arrange chops on top.  Place a slice of pepper, onion and tomato  on top of each chop.  Cover tightly.

Bake at 350 degrees for 1 hour and 30 minutes.

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                     *  Exported from  MasterCook  *

                            Baked Red Snapper

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Pounds        Red Snapper -- dressed
   1 1/2  Teaspoons     Salt
                        Sour Cream Stuffing -- see Recipe
   2      Tablespoons   Oil

Thaw frozen fish.  Clean, wash and dry fish.

Sprinkle inside and out with salt.

Stuff fish loosely.

Close opening with small skewers or toothpicks.

Place fish in well greased baking pan.  Brush with fat.

Place fish in moderate oven, 350 degrees, for 40 to 60 minutes or until fish flakes easily when tested with a fork.

Baste occasionally with fat.

Remove skewers.

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


                     *  Exported from  MasterCook  *

                          Baked Stuffed Tomatoes

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      Medium        Tomatoes
   1      Teaspoon      Salt
   1      Teaspoon      Flavor Enchancer
   1 1/2  Cups          Soft Bread Crumbs
     3/4  Cup           Parsley
   1      Tablespoon    Dried Basil -- leaves
   3      Cloves        Garlic -- crushed
     1/2  Cup           Butter -- melted

Preheat oven to 375 degrees.

Cut top from each tomato; scoop out seeds.

Sprinkle inside with salt and flavor enhancer.

In bowl, mix together bread crumbs, parsley, basil, garlic and butter.

Fill each tomato with crumb mixture; place in lightly greased baking dish.

Bake 25 minutes.

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                     *  Exported from  MasterCook  *

                        Baker's One Bowl Brownies

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Squares       Baking Chocolate, Unsweetened -- Baker's
     3/4  Cup           Margarine
   1      Cup           Sugar
   3                    Eggs
   1      Teaspoon      Vanilla
   1      Cup           Flour
   1      Cup           Chopped Nuts -- optional

Heat oven to 350 degrees.

Microwave chocolate and margarine in large microwaveable bowl on High 2 minutes or until margarine is melted.  Stir until chocolate is completely melted.

Stir sugar into chocolate.  Mix in eggs and vanilla until well blended.  Stir in flour and nuts.  Spread in greased 13x9 inch pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.

Cool in pan; cut into squares.

Makes 24 fudgy brownies.


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NOTES : When using glass baking dish, bake at 325 degrees.

For cakelike brownies, stir in 1/2 Cup milk with eggs; use 1 1/2 cups flour.
                     *  Exported from  MasterCook  *

                          Baking Powder Biscuits

Recipe By     : Peggie Forster, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Biscuits                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour
   3      Teaspoons     Baking Powder
   1      Teaspoon      Salt -- scant
     2/3  Cup           Buttermilk
     1/3  Cup           Oil

Roll dough and cut.

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                     *  Exported from  MasterCook  *

                        Banana Blueberry Cream Pie

Recipe By     : Rosa Jackson
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries                  Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        graham cracker pie crust, 9 inch
   9      ounces        Cool Whip
   8      ounces        cream cheese
   1      cup           sugar
   2                    bananas -- sliced
   1      can           blueberry pie filling

Slice bananas on crusy, sprinkle lemon juice over bananas.

Cream together cream cheese and sugar.  Add cool whip.  Pour into crust.  Top with blueberry filling.  Chill

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NOTES : Very Good.  Rosa is the wife of the owner of Jackson's resturant.
                     *  Exported from  MasterCook  *

                               Banana Bread

Recipe By     : Miss Willie Richards, Rowelett Club
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Butter
   1      Cup           Sugar
   2                    Eggs -- unbeatened
     1/2  Cup           Chopped Nuts
   3                    Bananas -- mashed
   2      Cups          Flour
   1      Teaspoon      Baking Soda

Cream butter and sugar.

Add unbeaten eggs.

Stir in nuts and bananas.

Sift flour and soda together and mix well with previous mixture.

Pour into greased loaf pan and bake with over at 350 degrees.

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                             Banana Dream Pie

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Envelopes     Whipped Topping Mix
   2 3/4  Cups          Milk -- cold
   2      Packages      Banana Pudding Mix
   1                    Pie Crust  (9 Inch) -- baked, cooled

Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl.

Add remaining 1 3/4 cups milk and the pudding mix.  Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell.

Garnish with maraschino cherries, if desired.

Chill at least 4 hours.

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                     *  Exported from  MasterCook  *

                               Banana Drops

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Butter -- softened
     1/2  Cup           Sugar
   2      Large         Bananas -- cut in chunks
   1 1/2  Cups          Oats
   1 1/4  Cups          All-Purpose Flour
   1                    Egg
   1      Teaspoon      Salt
     1/2  Teaspoon      Baking Soda
   1      Cup           Raisins, Seedless -- dark

Preheat oven to 375 degrees.

In large bowl, with mixer at medium speed, beat butter with sugar until light and fluffy.

Beat in bananas until mixed.

With spoon, stir in remaining ingredients until well combined.

Onto 2 large cookie sheets, drop dough by level tablespoonfuls, 2 inches apart.

Bake 15 to 18 minutes until golden brown.

With pancake turner, remove cookies immediately to wire racks; cool.

Makes about 40 cookies.

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                     *  Exported from  MasterCook  *

                             Banana Ice Cream

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Bananas -- ripe
                        Fresh Orange Juice -- from 3 oranges
                        Fresh Lemon Juice -- from 3 lemons
   3      Cups          Whipping Cream
   3      Cups          Sugar
   3      Cups          Milk

Blend bananas and orange juice in blender.  Add remaining ingredients and put in ice cream churn.

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                     *  Exported from  MasterCook  *

                          Banana Muffin Surprise

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Oats -- uncooked
     1/2  Cup           Milk
   1      Cup           All-Purpose Flour -- unsifted
     1/4  Cup           Sugar
   2 1/2  Teaspoons     Baking Powder
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Cinnamon
     1/4  Teaspoon      Nutmeg
     1/4  Cup           Butter Or Margarine -- melted
   1                    Egg
   1      Cup           Mashed Bananas -- ripe
     1/2  Cup           Sunflower Seeds

In medium bowl, combine oats and milk; set aside until milk is absorbed.

In medium bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

Add butter, egg and bananas to oat mixture; add to dry ingredients and stir just until moistened.

Stir in sunflower seeds.

Fill greased 2 1/2" muffin cups 2/3 full.

Bake in 425 degree oven 15 minutes or until cake tester inserted in center comes out clean.

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                     *  Exported from  MasterCook  *

                           Banana Nut Bread #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Flour
   1      Teaspoon      Salt
   2      Teaspoons     Baking Powder
     1/2  Teaspoon      Baking Soda
     1/2  Cup           Sugar
     3/4  Cup           Oats -- quick
     1/3  Cup           Liquid Shortening
   2                    Eggs -- beaten
     1/3  Cup           Buttermilk
     2/3  Cup           Mashed Bananas
     1/2  Cup           Chopped Nuts

Heat oven to 350 degrees.

Sift together flour, salt, baking powder, soda and sugar in bowl.

Stir in oats.  Add remaining ingredients.  Stir only until blended.

Pour into greased loaf pan.

Bake in preheated oven for 50 to 60 minutes.

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                     *  Exported from  MasterCook  *

                           Banana Nut Bread #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Sugar
   1      Cup           Butter
   1      Cup           Mashed Bananas
   4      Tablespoons   Sour Milk
   1      Teaspoon      Baking Soda
   1 3/4  Cups          Flour
   1      Teaspoon      Baking Powder
   2                    Eggs
   1      Cup           Chopped Nuts

Mix all ingredients.

Bake at 375 degrees.

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                     *  Exported from  MasterCook  *

                           Banana Pudding Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Small         Bananas -- ripe
   1      Package       Yellow Cake Mix
   1      Package       Banana Pudding Mix
   4                    Eggs
   1      Cup           Water
     1/4  Cup           Oil
     1/2  Cup           Chopped Nuts -- optional

Slice bananas into large mixer bowl; beat until well mashed.

Add remaining ingredients.  Blend; then beat at medium speed of electric mixer for 2 minutes.

Pour into well-greased and floured 10" tube or Bundt pan.

Bake at 350 degrees for 60 to 70 minutes.

Cool in pan at least 15 minutes.  Remove from pan; finish cooling on rack.

Sprinkle with confectioners sugar, if desired.

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NOTES :  Cake can be baked in a 13x9 inch pan for 50 to 55 minutes.
                     *  Exported from  MasterCook  *

                          Banana Pudding Supreme

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Box           Vanilla Pudding Mix -- large
   1      Carton        Cool Whip -- large
   1      Can           Eagle Brand Milk
   6                    Bananas
   1      Box           Vanilla Wafer Cookies

Mix pudding according to directions on package.

Stir in Eagle Brand milk.

Fold in cool whip.

Layer with bananas and wafers.

Let set overnight.

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                     *  Exported from  MasterCook  *

                             Banana Split Pie

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 20   Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Box           Vanilla Wafer Cookies -- crushed
     3/4  Cup           Margarine -- melted
   2      Cups          Powdered Sugar
   1      Cup           Margarine -- softened
   2                    Eggs
   5                    Bananas -- sliced
                         -- Put In Lemon Juice
   1      Can           Crushed Pineapple -- drained
   1      Carton        Cool Whip
   1      Cup           Chopped Nuts
                        Maraschino Cherries -- cut in half

Combine crushed vanilla wafers and melted butter, mix well and press onto bottom and sides of a 13 x 9x 2 inch pan.

Combine powdered sugar, softened margarine and eggs.  Beat on high speed of mixer 15 minutes.  Do not underbeat.

Spread sugar mixture on top of crust and top with bananas then cover with pineapple.  

Spread whipped topping over fruit and sprinkle with nuts.  

Garnish with cherries.  Chill thoroughly.

Cut into squares to serve.

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                     *  Exported from  MasterCook  *

                               Bananas Maui

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        Bananas -- firm
   2      Tablespoons   Butter -- melted
                        Salt
                        Guava Jelly

Peel bananas.

Lay in buttered baking dish.

Brush with melted butter, sprinkle lightly with salt.

Bake in a 350-degree oven for 15 to 20 minutes or until easily pierced with a fork.

Just before serving, spoon a tbsp. of guava jelly over each banana.

Serve hot.

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                     *  Exported from  MasterCook  *

                            Barb's Red Cabbage

Recipe By     : Barb Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       A-T N T Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          red cabbage -- shredded
   1                    apple -- peeled & diced
   1      medium        onion -- diced
   1      tablespoon    balsamic vinegar -- or to taste
   1      tablespoon    red wine -- or to taste
   4      slices        bacon -- crumbled
                        bacon fat -- for coating fry pan
                        salt and pepper -- to taste

Fry bacon and reserve bacon grease.  I use a little to coat frying pan.  Set bacon aside.

Shred cabbage and dice apples and onions.

Add onions to bacon fat and sautee, not brown.  add apples and cabbage.  Sautee together until warmed, Add vinegar and wine.  Sautee until seasoned blends.  Add salt and pepper.  You want the cabbage to be slightly crisp.  Remove and add crumbled bacon before serving.



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                     *  Exported from  MasterCook  *

                             Barbecue Pecans

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 25   Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Snacks
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
     1/4  cup           Worcestershire sauce
   1      tablespoon    catsup
   6      dashes        Hot sauce
   4      cups          Pecans -- halves
                        salt -- to taste

Melt butter in a large saucepan; add Worcestershire sace, catsup, and hot sauce.  

Stir in nuts; spoon into a glass baking dish, spreading evenly.  toast at 400 degrees about 20 minutes, stirring frequently.  

Turn out on absorbent towles, and sprinkle with salt.

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                     *  Exported from  MasterCook  *

                         Barbecue Pork Loin Roast

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Pounds        Pork Loin
                        Salt
                        Pepper
   1      Can           Tomato Sauce
     1/2  Cup           Catsup
     1/2  Cup           Vinegar
     1/2  Cup           Packed Brown Sugar
   1      Teaspoon      Chili Powder
     1/4  Cup           Dark Corn Syrup
     1/2  Cup           Cold Water
   1      Tablespoon    Cornstarch

Have meatman remove chine bone.

Rub pork roast with salt and pepper.

Place, fat side up, in a shallow roasting pan.  (If you have a meat thermometer, insert it in to center of thickest part of meat.)

Bake at 325 degrees for 35 to 40 minutes per pound (or, until thermometer registers 185 degrees), about 3 to 3 1/4 hours.

Meanwhile, in a saucepan combine the tomato sauce, catsup, vinegar, brown sugar, chili powder, corn syrup and water.  Mix 2 Tbsp. of this mixture with cornstarch.

Stir cornstarch mixture into first mixture.

Cook over low heat, stirring occasionally, until slightly thickened, about 15 minutes.

One-half hour before roast is done, remove from oven and drain off drippings.

Spoon one-third of the sauce over roast.

Return to oven and bake 15 minutes.

Spoon more sauce over roast.

Bake 15 minutes more.

Serve roast with rest of heated sauce.

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                     *  Exported from  MasterCook  *

                              Barbecued Corn

Recipe By     : Barbara Price, Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Ears          Corn
                        Butter

Baste ears of corn with butter, wrap in aluminum foil, and barbecue until done.


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                     *  Exported from  MasterCook  *

                         Basic Blender Cream Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           milk
     1/2  cup           cream
   1      cup           chicken bouillon
   3      tablespoons   butter or margarine
   2      tablespoons   flour
   1      teaspoon      salt
     1/4  teaspoon      white pepper
   1      teaspoon      worcestershire sauce
   1      tablespoon    dry sherry -- optional
   1      cup           mix vegetables -- * see note

Put all ingredients into blender container.  Cover, press button 7 for 30 secocnds.  Stop motor and push down with spatula if nnecessaryl  Blend longer if smoother consistency is desired.
Empty into saucepan and heat until hot, about 5 minutes.

Cream soups are marvelous for leftovers.  Sherry can be added before blending or just before serving.

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

NOTES : May use 1 cup of any of the following vegetsables insstead of mix vegetables:
cooked broccoli, apsaragus, cauliflower, lima beans, corn, green beans or carrots.
                     *  Exported from  MasterCook  *

                             Basic Crepes #1

Recipe By     : Mrs. A. Corbett Alexander, Swannanoa, North Carolina
Serving Size  : 6    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          All-Purpose Flour
     1/2  Teaspoon      Salt
   4      Large         Eggs
   1      Cup           Milk -- cold
   1      Cup           Cold Water
   4      Tablespoons   Butter -- melted
                        Salad Oil

Combine flour, salt and eggs; blend well.

Blend in milk, water and butter.  Mix well.

Refrigerate batter for at least 2 hours, allowing the flour particles to swell and soften so that the crepes are light in texture.

Brush the bottom of a 6 or 7" crepe pan or heavy skillet lightly with salad oil and heat pan over medium heat until just hot, not smoking.

Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions to run batter all over bottom of pan in a thin film.

Cook for about 1 minute.  Lift edge of crepe to test for doneness.

The crepe is ready for flipping when it can be shaken loose from the bottom of pan.

Flip the crepe and cook for about 1/2 minute on other side; this is rarely more than a spotty brown and is used as side on which filling is placed.

Crepes can be made in advance and stacked between layers of waxed paper to prevent them from sticking.

Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw.

Yield;  about 22 crepes

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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                             Basic Crepes #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs -- slightly beaten
     2/3  Cup           Milk
   3      Tablespoons   Oil
     1/2  Cup           All-Purpose Flour
     1/4  Teaspoon      Salt

In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.

Gradually stir in flour and salt; beat until smooth.

Cover and refrigerate at least 1 hour.

Lightly brush a six or seven inch crepe pan or skillet with some of the remaining oil; heat until hot.  Stir batter.

Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs to cover the bottom of the opan thinly but completely.

Cook, turning once, until light brown on both sides.

Repeat, using all the batter.

Brush pan with oil when necessary.

Recipe make about 12 crepes.

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

NOTES : Tip for better crepes.  Batter should be about as thick as heavy cream.  The pan should be quite hot but if oil begins to smotke, lift pan from heat source until it cools slightly.  Expect the first few crepes to stick to the pan.  If early crepes come out misshapen, use them for deep-frioed snacks or noodles.
                     *  Exported from  MasterCook  *

                          Basic French Dressing

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Olive Oil -- or salad oil
     1/4  Cup           Vinegar
     1/4  Cup           Lemon Juice
   1      Teaspoon      Salt
     1/2  Teaspoon      Dry Mustard
     1/2  Teaspoon      Paprika

Beat all ingredients together with rotary beater or shake well in tightly covered jar.

Keep in covered jar in refrigerator.

Shake again to mix before using as it separates on standing.

Makes 1 1/2 cups

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                     *  Exported from  MasterCook  *

                          Basic Sweet Dough - PK

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries                  Cakes
                Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Packages      Dry Yeast
     1/2  Cup           Warm Water
   4      Cups          Flour
     1/2  Cup           Sugar
   1      Teaspoon      Salt
     3/4  Cup           Butter
     1/2  Cup           Milk -- scalded, cooled
   2                    Eggs -- slightly beaten
                        Butter -- melted

Sprinkle yeast over water; stir to dissolve.

Combine flour, sugar, and salt in large mixing bowl.

Cut in butter until mixture resembles coarse crumbs.

Add combined milk, eggs, and yeast to dry ingredients; mix well.

Brush with butter.

Cover; chill overnight.

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


                     *  Exported from  MasterCook  *

                       Basic Yogurt Salad Dressing

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Pint          Yogurt
   1      Teaspoon      Lemon Juice
     1/4  Teaspoon      Garlic Salt
     1/4  Teaspoon      Onion Salt
          Dash          Celery Salt -- or rosemary

Stir ingredients together.

Makes 1/2 pint.


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


                     *  Exported from  MasterCook  *

                        Basil Buttermilk Dressing

Recipe By     : Sr. Judy Murray, OCD 
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Fresh Basil -- packed
     3/4  Cup           Buttermilk
   2                    Green Onions
     3/4  Cup           Mayonnaise
     1/2  Teaspoon      Pepper

In a blender combine fresh basil, green onions and buttermilk.  Blend until smooth.

Add mayonnaise and pepper and whisk together.

Store in refrigerator.

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                            Batter-Dipped Fish

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
     2/3  Cup           Milk
   1      Cup           Flour -- sifted
   1      Teaspoon      Baking Powder
     1/2  Teaspoon      Salt
   2      Tablespoons   Vegetable Oil
   2      Pounds        Fish Fillets

Beat eggs in small bowl 1 minute.

Add milk and beat 1 minute more.

Sift flour, baking powder and salt together; add to milk mixture.

Add oil and beat until blended.

Dip fish into batter; allow to drain slightly.

Fry in oil preheated.

Drain on paper towels.

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


                     *  Exported from  MasterCook  *

         Bayerischer Mit Spargel (Barvarian Veal With Asparagus)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : A-T N T Recipe                   German
                Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Veal -- Cubed
   2      Tb            Vegetable Oil
   1      large         Onion -- Chopped
   1      Cup           Carrots -- Chopped
   1      Tb            Parsley -- Chopped
     1/4  Cup           Lemon Juice -- Fresh
   2      Cups          Beef Broth
   3      Tb            Unbleached Flour
     1/2  Teaspoon      Salt
                        Pepper;Fresh Ground -- To Taste
  20      Ounces        Frozen Asparagus -- * OR
   2      Pounds        Asparagus -- Fresh **

*   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** 
Fresh Asparagus should be cleaned and cut into 1-inch pieces.

In a Dutch oven brown the veal in hot oil.  Add onion and carrots.  Cook until onion is transparent.  Stir in parsley.  Mix lemon juice, broth, flour and seasonings until well-blended.  Pour over meat.  

Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender.  Add more broth if needed.  Cook asparagus until tender-crisp.  Stir into veal and serve immediately.

Date: Mon, 6 Jul 1998 06:53:30 -0700  From: "Diane  Geary" <diane@keyway.net>








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


                     *  Exported from  MasterCook  *

                       Bear Chocolate Chip Cookies

Recipe By     : DERYL BEAR, FRESNO, CALIF.
Serving Size  : 8    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Ounces        Butter, Unsalted -- cut in pieces
   1      Cup           Packed Brown Sugar
     3/4  Cup           Sugar
   1      Teaspoon      Salt -- optional
   1 1/2  Teaspoons     Vanilla
   2      Large         Eggs
   2 1/2  Cups          All-Purpose Flour
   1 1/4  Teaspoons     Baking Soda
   2      Cups          Walnuts -- coarsely chopped
   3      Cups          Semisweet Chocolate Chips

In a large bowl, beat butter, brown sugar, granulated sugar, and salt with an electric mixer until creamy and no butter flecks remain.  Beat in eggs and vanilla until well blended. Add flour and baking soda.  With a spoon, stir in walnuts and chocolate chips.

With a small ice cream scoop or 1/4 cup measure (fill cup about half-full), shape dough into 1 1/2-inch-diameter balls (about 2 1/2 Tbsp.) and place close together on 10x15-inch baking pans.  Cover and chill at least 6 hours or up to four days. (If time is short, you can omit chilling step, but cookies may not brown as rapidly.)

To bake, transfer cooky balls to 12x15-inch baking sheets, ungreased or lined with cooking parchment; space balls about 2 1/2 inches apart.  Flatten each ball to a 3/4-inch-thick round: make sides go straight up and depress center of each cooky slightly.  Let cooky dough warm to room temperature, about 30 minutes.

Bake in a 400 degree oven until cookies are golden brown all around edges but center 1-inch is still pale, 8 to 10 minutes.  (If you bake 2 pans in 1 oven, switch pan position halfway through baking for more even browning.)  Remove from oven and cool on pans until firm, about 5 minutes.  Then transfer to racks.  Serve cookies warm or cool.

If made more than 1 day ahead, cool, cover, and freeze in an airtight container.  To reheat, place frozen cookies slightly apart on 12x15-inch baking sheets and bake in a 200 degree oven until warm, 12 to 15 minutes.

Makes 3 to 3 1/2 dozen

BEAR CHOCOLATE CHIP COOKIE
IS THIS THE PERFECT CHOCOLATE CHIP COOKY?

"The perfect cooky should have a slight crunch on the outside and be soft and very moist on the inside.  It should be thick enough that you can feel your teeth sink into it.  Its flavor should perfectly blend the sweetness of a buttery dough with the semisweetness of the chocolate."  This is the standard Deryl Bear sets at his Hungry Bear Cookies store in Corte Madera and Fresno, California.

Before entering the professional cooky business.  Mr. Bear experimented with batch after batch of cookies to find the secret to moist chewy chocolate chip cookies.  He found his answer in a combination of recipe proportions, shaping technique, and baking precision.

His recipe portions are much like those for traditional chocolate chip cookies, except that he adds more flour and chocolate.  The extra flour helps maintain a plump shape and keeps the cooky from spreading.  Brief baking at a high temperature forms a crust on the outside and maintains a moist, chewy interior.



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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                       Beef Brisket and Sauerkraut

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        brisket
                        Hot water
   1      tablespoon    salt
   1      quart         sauerkraut
     1/4  teaspoon      pepper
   1      cup           vinegar -- mild
   3      tablespoons   brown sugar
   1      medium        potato -- grated
   1      teaspoon      caraway seed

Cover brisket with water; season. Simmer for 1 hour to 1 1/2 hours.  Add sauerkraut, vinegar and brown sugar.  Cook 1 hour longer.  Add potato and caraway seed.  Cook 10 minutes longer.
Yeild 6 to 8 servings.

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


                     *  Exported from  MasterCook  *

                              Beef Burgundy

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 3    Preparation Time :0:00
Categories    : Beef & Veal                      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Pound         Fresh Mushrooms -- sliced
   6      Small         Pearl Onions -- cut in quarters
   3      Tablespoons   Butter
     1/4  Pound         Bacon -- diced
   1      Pound         Top Sirloin Steaks -- cut in 1-inch cubes
   1      Tablespoon    Flour
     1/2  Cup           Burgundy -- wine
     3/4  Cup           Beef Broth
   1                    Bay Leaf
   2      Cloves        Garlic -- minced
     1/2  Teaspoon      Ground Thyme
   1 1/2  Cups          Carrots -- diagonally sliced
                        Salt And Pepper -- to taste
                        Noodles -- hot, buttered
   1 1/2  Teaspoons     Chopped Parsley

In large skillet, saut mushrooms and onions in hot butter until golden brown.  Remove from skillet and set aside.

Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.

Add top sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned.  

Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.    

Add wine, beef broth, bay leaf, garlic and thyme.  Simmer, covered, for 30 minutes, stirring frequently.

Add carrots and cooked bacon, and cook covered, for 15 minutes longer.

Season with salt and pepper.  

Before serving remove bay leaf.  Serve over hot buttered noodles.

Sprinkle with parsley.

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


                     *  Exported from  MasterCook  *

                               Beef Cutlets

Recipe By     : Cookbook USA
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Beef Cutlets -- thinly sliced
   4                    Eggs
   1      Tablespoon    Water
   3      Cups          Italian Bread Crumbs -- more in needed
                        Olive Oil -- for frying

Beat eggs and water together.  Dip beef into egg mixture, one at a time, then into bread crumbs, coating well.  Heat a large frying pan.  Add enough olive oil to about 1/4 inch deep.  Fry cutlets until well browned on both sides.  Drain on paper towels.  Add more oil when frying if necessary.


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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                          Beef Roulades (German)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        round steaks -- 1/4 inch thick
                        salt and pepper -- to taste
   2      teaspoons     mustard -- hot or mild
   1                    onion -- chopped
   6      slices        bacon -- havled cross wise
   2      large         dill pickles -- cut in strips
     1/4  cup           salad oil
   1      can           beef broth -- undiluted
                        flour

Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces.  Flatten steak to about 1/8 inch thickness.
 
Sprinkle lightly with salt and pepper.  Spread each steak with 1/4 teaspoon mustard.  Sprinkle onions on top.  Place bacon and a pickle strip on narrow end of each piedce.  Roll up and tie, sprinkle with flour.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes.  Add broth, bring to boil.  Reduce heat and simmer, coverd, about 1 1/2 hours until tneder. 

 Put Roulads to heated platter.  Remove string.

Make gravy from remaining broth, pour over meat.

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

Serving Ideas : Butter noodles and red cabbage.


                     *  Exported from  MasterCook  *

                                Beef Stew

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tablespoons   Corn Oil
   2      Pounds        Beef Stew Meat
   1      Cube          Beef Bouillon
   2      Teaspoons     Salt
   1                    Bay Leaf
     1/4  Teaspoon      Dried Thyme -- crushed
   4 1/2  Cups          Water
   6                    Carrots -- cut in 3" strips
  12      Small         White Onions
     1/4  Cup           Cornstarch

In skillet heat corn oil over medium heat.

Add beef; brown on all sides.

Add next 4 ingredients and 4 cups of the water.  Cover; bring to boil.  Reduce heat; simmer 1 1/2 hours.

Add carrots and onions.

Simmer 1/2 hour or until tender.

Mix corn starch and 1/2 cup water.

Stir into beef mixture.

Bring to boil, stirring constantly; boil 1 minute.

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


                     *  Exported from  MasterCook  *

                               Beef Stew 57

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        Beef Stew Meat
   1      Teaspoon      Salt
     1/2  Teaspoon      Sugar
          Dash          Pepper
   2      Tablespoons   Shortening
   2      Cups          Water
   2                    Beef Bouillon Cubes
   3      Tablespoons   Heinz 57 Sauce
   2                    Onions -- cut in quarters
   2                    Potatoes -- cubed
   3                    Carrots -- sliced
     1/2  Cup           Celery -- sliced

Sprinkle beef with salt, sugar and pepper; brown well in shortening.

Add water, bouillon cubes.  Cover; simmer for 1 hour or until meat is almost tender.

Stir in Heinz 57 sauce, onions, potatoes, carrots and celery.  Cover and simmer 1 hour or until vegetables are tender.

Thicken with flour/water mixture.

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


                     *  Exported from  MasterCook  *

                             Beef Stroganoff

Recipe By     : Cookbook USA
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        Veal Cutlet -- or
                        Steaks -- cut in thin strips
     1/4  Cup           Flour
          Dash          Pepper
     1/4  Cup           Butter
   1      Can           Mushrooms
     1/2  Cup           Onions
   1      Small         Garlic Clove -- minced
   1      Can           Beef Broth
   1      Cup           Sour Cream

Brown meat in butter.  Add mushrooms (sliced and drained), onion, garlic and brown lightly.  Stir in 1 can broth (or consomme).  Cover and cook 1 hour until meat is tender.  Stir now and then stir in 1 cup sour cream.  Serve over the thin noodles.

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                            Beef Stroganoff #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Butter
     1/4  Cup           Flour
   1      Pound         Tenderloin, Beef -- cut in pieces
     1/2  Cup           Onions -- diced
   1      Clove         Garlic -- minced
   8      Ounces        Fresh Mushrooms -- sliced
   1      Can           Beef Consomm
     1/4  Cup           Dry Sherry
   1      Cup           Sour Cream
                        Paprika

Melt butter over medium high heat in a deep saut pan.

Place flour in a plastic bag.  Add tips to flour.  Close bag and shake.

Saut onions and garlic in butter for a few minutes.  

Add tips and mushrooms to pan and brown lightly.

Stir in consomm and cook over low heat for about 20 minutes.

Add sherry and cream and cook an additional 5 minutes.

Sprinkle paprika over Stroganoff, stir and serve over noodles.

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


                     *  Exported from  MasterCook  *

                            Beef Stroganoff #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Beef Tenderloin -- or
                        Sirloin Steak
     1/4  Cup           Butter
   1      Can           Sliced Mushrooms -- drained
   2      Cans          Beef Broth
     1/3  Cup           Minced Onions
     1/4  Cup           Catsup
   1 1/2  Teaspoons     Garlic Salt
     1/3  Cup           Flour
   2      Cups          Sour Cream
  10      Ounces        Noodles -- uncooked
   3      Tablespoons   Butter

Cut meat across the grain into 3/4" slices, then into strips 3x1/4 inch.

Melt 1/4 cup butter in large skillet.  Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.

In same skillet, brown meat.

Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt.  Cover and simmer 15 minutes.

Blend reserved broth and the flour; stir into  meat.  Add mushrooms; heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in sour cream; heat through.

Cook noodles as directed on package; drain.  Toss with 3 Tbsp. butter.  Serve with stroganoff.

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


                     *  Exported from  MasterCook  *

                        Beef With Chinese Pea Pods

Recipe By     : Mike Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         flank steaks -- cut in 3" thin strip
   3      tablespoons   corn oil
   3      tablespoons   soy sauce
   2      teaspoons     cornstarch
   1 1/2  teaspoons     sugar
   1      clove         garlic
   4      slices        fresh ginger

Marinate sliced steak in 1 teaspoon cornstarch, 1 tablespoon oil, 1 tablespoon soy sauce, 1/2 teaspoon sugar and 4 slsices fresh ginger for 30 minutes.
Make a paste with 1 teaspoon corn staarch, 2 tablespoons soy sauce, 1 teaspoon sugar and 1/2 cup water.
Over high flame brown garlic in 2 tablespoons oil, discard garlic.  Add beef and fry for a few minutes.  add green pepper, clelery, green onion, water chestnuts and sliced bamboo and fry a few more minutes, than add pea pods and cook 1 minute, then add paste mixture, drain and serve.

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

Serving Ideas : Serve with rice.


                     *  Exported from  MasterCook  *

                            Beefy Mexican Soup

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Ground Beef
   1      Medium        Onion -- chopped
     1/4  Cup           Green Peppers -- chopped
   1      Package       Hamburger Helper For Chili Tomato -- mix
   5      Cups          Water
   1      Teaspoon      Chili Powder
     1/2  Teaspoon      Garlic Salt
     1/4  Teaspoon      Salt
   1      Can           Whole Kernel Corn
   1      Can           Whole Tomatoes
   2      Tablespoons   Sliced Black Olives

Cook and stir ground beef, onion, and green pepper in Dutch oven until beef is brown; drain.

Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid); break up tomatoes with fork.

Heat to boiling, stirrings constantly; reduce heat.  Cover and simmer, stirring occasionally, 10 minutes.

Stir in Macaroni, corn (with liquid) and olives.

Cover and cook 10 minutes longer.

Garnish with corn chips if desired.

Makes about 9 cups.


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


                     *  Exported from  MasterCook  *

                                Beer Rice

Recipe By     : Mrs. James Bachus,  Victoria, Texas
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Chopped Onions
     1/2  Cup           Green Peppers -- chopped
     1/2  Cup           Butter -- melted
   2      Cubes         Chicken Bouillon Cube
   2      Cups          Boiling Water
   1      Cup           Rice -- uncooked
     3/4  Cup           Beer
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Pepper
     1/4  Teaspoon      Ground Thyme

Saut onion and green pepper in butter until tender.

Dissolve bouillon in boiling water; add to onion and green pepper mixture.  

Stir in the beer and seasonings.

Cover and simmer over low heat 30 to 40 minutes or until all liquid is absorbed.

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                           Berry Good Ice Cream

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Quart         Berries -- ripe
   2      Tablespoons   Sugar
   1      Recipe        Good Ol' Vanilla Ice Cream -- see Recipe

Stir sugar into cleaned and sliced berries.  Let stand while preparing vanilla ice cream.

Add berries to chilled vanilla base and freeze in churn according to manufacturer's instructions.

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


                     *  Exported from  MasterCook  *

                         Berry Red 'N Green Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese
   2      pounds        confectioner's sugar
   1      teaspoon      almond extract
                        green food coloring
   1      cup           chopped almonds
   1      cup           fresh cranberries -- or frozen
                         -- rinsed and drained

In a bowl, mash cream cheese until light and fluffy.  Gradually beat in confectioners sugar.  Beat in almond extract and enough green food coloring to make a bright green.  Knead in almonds.  Line a 9 inch square pan with foil and press half of the fudge into an even layer.  Place cranaberries evenly over fudge.  Cover with remaining fudge and press until even.  Chill for several hours.  Cut into 1 inch squares with a sharp knife.  Store in Refrigerator until ready to serve.

Makes 81 one  inch squares.

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


                     *  Exported from  MasterCook  *

                         Berry Sausaqge Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          fresh cranberries
   1      cup           orange juice
     1/3  cup           sugar
   1      pound         pork sausage
   8      ounces        cornbread stuffing mix -- package mix
     1/2  teaspoon      baking powder
   1      cup           finely chopped celery
     1/2  cup           finely chopped onion
   1                    egg
   2      tablespoons   water

In a saucepan, combine cranberries, orange juice and sugar.  bring to a boil for 5 minutes.  Cool.
Break sausage into small pieces over stuffing mix in a large bowl and sprinkle with baking powder.  dd celery, onion and egg beaten with water.  Toss gently to mix.
Fold in cooled cooked branberries.  Spoon mixture into a 2 quart casserole.  Cover tightly and bake in a 325 degree oven for 40 minutes.  Remove cover and continue baking for 15 minutes more.


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

Serving Ideas : Serve with pork.

NOTES : Good with other meats also.
                     *  Exported from  MasterCook  *

                            Best Ever Waffle's

Recipe By     : Mrs. Christin W. Sayer, Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Waffles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
   2      Tablespoons   Sugar
   1      Teaspoon      Salt
     1/2  Cup           Oil
   1      Package       Active Dry Yeast
     1/2  Cup           Warm Water
   2      Cups          Milk
   3      Cups          Flour

Dissolve yeast in 1/2 cup warm water.

Scald milk and cool.

In a large mixing bowl, beat eggs well, then add other ingredients.  Stirring until mixture is blended.  Then beat until the batter is smooth.

The batter may be stored in a large fruit juice container so that it does not rise over the top.

This will keep in refrigerator for a long time.

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


                     *  Exported from  MasterCook  *

                           Best Every Asparagus

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        Asparagus -- fresh
   3      Tablespoons   Butter
     1/4  Cup           Water
     1/2  Teaspoon      Salt
          Dash          Pepper

Wash asparagus, removing with knife, scales that hold sand and grit.  Lay 2 or 3 asparagus stalks together on cutting board.  With sharp knife, cut on very long, slanting diagonal to end of green length of stalk, making bias slices not more than 1/4" thick and 1 1/2" long.

Put butter and water in large skillet with tight cover; heat.

Add asparagus, salt, and pepper.  Cook, covered, over high heat 5 minutes, shaking skillet occasionally and checking once to see whether a bit more water is needed.

Test asparagus with fork; if not tender-crisp, cook 1 minute more.  

Uncover at once, serve quickly.

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


                     *  Exported from  MasterCook  *

                         Better-Than-Sex Cake #1

Recipe By     :  Brian K. Adams of Forth Worth
Serving Size  : 8    Preparation Time :0:00
Categories    : Fort Worth Star-Telegram         Posted To Mc Recipe
                Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Semisweet Chocolate Chips
   1      Package       Chocolate Butter Cake Mix
   4                    Eggs
     1/2  Cup           Vegetable Oil
     1/4  Cup           Water
   1      Package       Chocolate Pudding Mix -- instant
   1      Cup           Chopped Nuts -- pecans or walnuts

Coat chocolate chips and nuts with small amount of cake mix.  Mix remaining ingredients and fold in chocolate chips and nuts.

Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan.

Cool and frost.

FROSTING:
1 Lb. box powder sugar
3/4 Stick soft butter
1 Tsp. vanilla
3 Squares unsweetened baking chocolate, melted
1 Pkg. (3 oz.) cream cheese
Milk or cold coffee, optional

Mix all ingredients until smooth using a small amount of milk or coffee to blend to spreading consistency.

Fort Worth Star-Telegram 
March 1989

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                   Better-Than-Sex Cake #1 (Corrected)

Recipe By     :  Brian K. Adams of Forth Worth
Serving Size  : 8    Preparation Time :0:00
Categories    : Fort Worth Star-Telegram         Posted To Mc Recipe
                Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Semisweet Chocolate Chips -- or to taste
   1      Package       Chocolate Butter Cake Mix
   4                    Eggs
     1/2  Cup           Vegetable Oil
     1/4  Cup           Water
   1      package       Chocolate Pudding Mix -- instant
   1      Cup           Chopped Nuts -- pecans or walnuts

Coat chocolate chips and nuts with small amount of cake mix.  Mix remaining ingredients and fold in chocolate chips and nuts.

Bake in preheated 350 degrees oven for 50 minutes in greased and floured tube pan.

Cool and frost.

FROSTING:
1 Lb. box powder sugar
3/4 Stick soft butter
1 Tsp. vanilla
3 Squares unsweetened baking chocolate, melted
1 Pkg. (3 oz.) cream cheese
Milk or cold coffee, optional

Mix all ingredients until smooth using a small amount of milk or coffee to blend to spreading consistency.

Fort Worth Star-Telegram 
March 1989

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                         Better-Than-Sex Cake #2

Recipe By     : Fort Worth Star Telegram, March 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fort Worth Star-Telegram
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Yellow Cake Mix -- or white
   4                    Eggs
   1      Cup           Oil
     1/2  Cup           Pecans
   1      Can           Mandarin Oranges In Juice -- drained
                        Frosting:
   1      Can           Crushed Pineapple In Juice
   3      Tablespoons   Cornstarch
   1      Cup           Sugar
   4                    Bananas
   1      Cup           Milk
   1      Box           Vanilla Pudding Mix -- instant
   1      Carton        Cool Whip
     1/2  Cup           Coconut Flakes
     1/2  Cup           Pecans

Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown.

Cool.

FROSTING:

Mix pineapple, including juice, with cornstarch and sugar.  Cook over medium heat, stirring constantly until thick and clear.

Cool and pour over cooled cake.

Slice bananas on top of pineapple layer.

Combine pudding mix with milk.  Fold in Cool Whip.  Add coconut and pecans.  Spread over cake.

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                   Better-Than-Sex Cake #2 (corrected)

Recipe By     : Fort Worth Star Telegram, March 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fort Worth Star-Telegram
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Yellow Cake Mix -- or white
   4                    Eggs
   1      Cup           Oil
     1/2  Cup           Pecans
   1      small can     Mandarin Oranges In Juice -- drained
                        Frosting:
   8      ounces        Crushed Pineapple In Juice -- canned
   3      Tablespoons   Cornstarch
   1      Cup           Sugar
   4                    Bananas
   1      Cup           Milk
   1      Box           Vanilla Pudding Mix -- instant
   8      ounces        Cool Whip
     1/2  Cup           Coconut Flakes
     1/2  Cup           Pecans

Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown.

Cool.

FROSTING:

Mix pineapple, including juice, with cornstarch and sugar.  Cook over medium heat, stirring constantly until thick and clear.

Cool and pour over cooled cake.

Slice bananas on top of pineapple layer.

Combine pudding mix with milk.  Fold in Cool Whip.  Add coconut and pecans.  Spread over cake.

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                         Better-Than-Sex Cake #3

Recipe By     : Fran Basden of Burleson
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fort Worth Star-Telegram
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Box           Yellow Cake Mix
   1      Box           Vanilla Pudding Mix -- instant
     1/2  Cup           Vegetable Oil
     1/2  Cup           Water
   4                    Eggs
   8      Ounces        Sour Cream
   1      Package       Semisweet Chocolate Chips
   1      Bar           German Chocolate Squares -- grated
   1      Cup           Pecans
   1      Cup           Coconut -- shredded

Mix cake mix, pudding, oil and water with electric mixer.

Add eggs 1 at a time, beating after each addition.

Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut.

Bake in preheated 350 degree oven in well-greased Bundt or tube pan for about 55 minutes or until a testing pick comes out clean.  Bake loner for drier cake.

Forth Worth Star-Telegram
March 1989




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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                   Better-Than-Sex Cake #3 (corrected)

Recipe By     : Fran Basden of Burleson
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fort Worth Star-Telegram
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Box           Yellow Cake Mix
   1      Box           Vanilla Pudding Mix -- instant
     1/2  Cup           Vegetable Oil
     1/2  Cup           Water
   4                    Eggs
   8      Ounces        Sour Cream
   1      cup           Semisweet Chocolate Chips -- or to taste
   1      Bar           German Chocolate Squares -- grated
   1      Cup           Pecans
   1      Cup           Coconut -- shredded

Mix cake mix, pudding, oil and water with electric mixer.

Add eggs 1 at a time, beating after each addition.

Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut.

Bake in preheated 350 degree oven in well-greased Bundt or tube pan for about 55 minutes or until a testing pick comes out clean.  Bake loner for drier cake.

Forth Worth Star-Telegram
March 1989




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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                         Better-Than-Sex Cake #4

Recipe By     : Diane Wylie of Grandview
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Fort Worth Star-Telegram
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cups          Flour
   3      Tablespoons   Sugar
   3      Sticks        Butter
   1 1/2  Cups          Pecans
  16      Ounces        Cream Cheese
   2      Cups          Powdered Sugar
   2      Cups          Cool Whip
   4      Boxes         Chocolate Pudding Mix -- instant
   6      Cups          Milk
                        Cool Whip -- for frosting

The first 4 ingredients mix and press into 15x20 inch baking dish.

Bake at 350 degrees for 20 to 25 minutes.

The next 3 ingredients mix together and spread on top of cake layer.

Beat together the next 2 ingredients and spread on top of cream cheese layer.

Frost with Cool Whip to cover.

Fort Worth Star-Telegram
March 1989




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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                            Bing Cherry Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           bing cherries
   1      can           pineapple chunks in juice
   1      cup           minature marshmallows
   8      ounces        cream cheese
     1/4  cup           cherry juice
     1/2  cup           whipped cream

Cream cheese and add cherry juice.  Drain pinedaplle.  Mix with marshmallows. Whip cream and fold into fruits.  Refrigerate.  Allow to cool several hours.

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


                     *  Exported from  MasterCook  *

                           Bing Cherry Salad #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Bing Cherries
   1      Cup           Crushed Pineapple
   2      Packages      Cherry Gelatin Powder
   2                    Coca Cola
   1      Cup           Pecans
   2      Cups          Fruit Juice

Drain juice from cherries and pineapple.  (To make 2 cups of juice add a little water if needed).

Bring juice to boiling point, and pour over the gelatin, stirring until completely dissolved.  When cool, add 2 bottles of Coca-cola, stir and chill in refrigerator until partly congealed.

Add drained cherries, pineapple and nuts and pour into mold.

When firm, unmold on salad greens and serve with mayonnaise or salad dressing.




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


                     *  Exported from  MasterCook  *

                           Bing Cherry Salad #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Carton        Cool Whip
   1      Can           Bing Cherries -- drained
   1      Can           Crushed Pineapple In Juice
     1/2  Cup           Pecans -- chopped
   1      Can           Oranges -- drained
                        Peaches -- optional
                        Apples -- optional
                        Bananas -- optional

Mix all ingredients well.


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


                     *  Exported from  MasterCook  *

                        Biscuit Topped Stroganoff

Recipe By     : Barbara Price
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Posted To Mc Recipe
                Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean ground beef
   1                    onion -- chopped
     1/2                green pepper -- chopped
   1      teaspoon      salt
   1      can           mushroom soup
   2      tablespoons   pimiento -- chopped
   1      pint          sour cream
   2      cans          biscuits -- refrigerated

Brown meat, onion and green pepper.  Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream.  Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish.  Top with Biscuits.

Bake 20 to 25 minutes at 375 degrees or unil biscuits are done.

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

NOTES : Adapated from an old family recipe from 1949.
                     *  Exported from  MasterCook  *

                          Biscuit-Topped Burgers

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        Ground Beef
     1/2  Cup           Dry Bread Crumbs
     1/4  Cup           Chopped Onions
     1/2  Cup           Milk
   1      Tablespoon    Worcestershire Sauce
   1                    Egg
   1 1/4  Teaspoons     Salt
     1/4  Teaspoon      Pepper
     1/4  Teaspoon      Dry Mustard
     1/4  Teaspoon      Ground Sage
     1/4  Teaspoon      Celery Salt
     1/4  Teaspoon      Garlic Powder
     1/2  Cup           Barbecue Sauce
                        Biscuits -- rolled

Heat oven to 350 degrees.

Mix ground beef, bread crumbs, onion, milk, the Worcestershire sauce, egg and seasoning.  

Shape into eight 3" patties; place in ungreased oblong pan, 13x9x2 inches.  

Bake until done, 20 to 25 minutes; drain.  

Top each patty with 1 Tbsp. barbecue sauce.

Increase oven temperature too 450 degrees.

Prepare Rolled Biscuits as directed on package of Bisquick baking ix except - roll dough 3/8 inch thick.  

Cut into 8 biscuits with 3" biscuit cutter dipped in baking mix.

Place 1 biscuit over each patty.  Bake until biscuits are golden brown, 8 to 10 minutes.

Serves with additional barbecue sauce if desired.

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


                     *  Exported from  MasterCook  *

                            Bishop's Bread #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  Cups          Flour
   1 1/4  Cups          Firmly Packed Light Brown Sugar
     1/2  Teaspoon      Salt
     1/2  Cup           Butter
   1      Teaspoon      Baking Powder
     1/2  Teaspoon      Baking Soda
   1      Teaspoon      Cinnamon
   1                    Egg -- well beaten
     3/4  Cup           Sour Milk

Sift flour once, measure, and add sugar and salt.

Cut in  butter until mixture looks like coarse meal.  reserve 3/4 cup mixture for top.

To remainder, add baking powder, soda and cinnamon.  Add egg and sour milk and beat until smooth.

Pour into two greased shallow pans, 8x8x2 inches.  Sprinkle with 3/4 cup crumbs and additional cinnamon.

Bake in hot oven (400 degrees) 25 minutes.

Serve hot.

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


                     *  Exported from  MasterCook  *

                            Bishop's Bread #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour
   2      Teaspoons     Baking Powder
   1      Teaspoon      Salt
   1      Cup           Chopped Nuts
   1      Cup           Chopped Dates -- pitted
   1      Cup           Maraschino Cherries -- sliced
   1      Package       Semisweet Chocolate Chips
   4                    Eggs -- beaten
   1      Cup           Sugar

Stir together flour, baking powder and salt in large bowl.

Stir in nuts, dates, cherries and chocolate pieces.

In small bowl beat eggs and sugar.  Stir into flour mixture.

Turn into well-greased and floured 9x5x3 inch loaf pan.

Bake in 325 degree oven 1 hour 15 minutes or until top is golden and pick inserted in center comes out clean.

Cool in pan on rack 10 minutes.  Remove from pan.

Cool completely top side up on rack.

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

NOTES : Bread is best if stored, well wrapped, for a day or two before slicing.
                     *  Exported from  MasterCook  *

                          Black and Blue Olives

Recipe By     : The Army Times Magazine/Nov. 13, 19978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Cheese
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        jumbo ripe olives -- canned, pitted
   3      ounces        blue cheese
   3      ounces        cream cheese -- softened
   2      teaspoons     minced parsley
   2      tablespoons   dry sherry

Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste.  Using a parsty bag or the tip of a small knife, fill the olives with the cheese mixture.  Chill.

Serves 10 to 12

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


                     *  Exported from  MasterCook  *

                               Black Beans

Recipe By     : MS Access, Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :1:30
Categories    : Beans & Peas                     Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Black beans
   1      tablespoon    salt
   1      teaspoon      pepper
   1      tablespoon    Cumin
   3      cloves        garlic
   1                    onion -- cut in small pieces

Soak the black beans overnight. 

In a big pot, add 15 cups of cold water, with cumin, salt,pepper, garlic, & onions. Bring it to boil. 

Add the blackbeans without the water used to soak them. 

Reduce heat & simmer until blackbeans are tender.

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

NOTES : Can be combined with rice.
                     *  Exported from  MasterCook  *

                              Black Fig Jam

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Cups          Figs
   5      Cups          Sugar
                        Fresh Lemon Juice -- from 4 lemons

Wash, stem and slice figs.

Put all ingredients together in large pan.

Place on low heat and stir until sugar is melted, then boil brisk for 20 minutes or until syrup forms thick drops.

Seal in hot jars.

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


                     *  Exported from  MasterCook  *

                             Black-Eyed Peas

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Pound         Salt Pork
   1 1/2  Pounds        Fresh Black-Eyed Peas
                        Cold Water
   1      Teaspoon      Bacon Grease
   1      Teaspoon      Sugar
   1      Teaspoon      Salt -- or to taste
   1                    Onion -- cut in quarters
     1/4                Hot Peppers -- optional

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water.  Boil, covered, until meat is tender and water has evaporated down to about a cupful.  Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper.  Bring to a boil, cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

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


                     *  Exported from  MasterCook  *

                              Blackberry Jam

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Cups          Berries -- crushed
   7      Cups          Sugar
   1      Box           Pectin -- fruit
     1/2  Teaspoon      Butter

Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

Crush berries, sieve half the pulp to remove some seeds if desired.

Combine berries, butter and fruit pectin in 8 quart pot.  Bring mixture to full rolling boil over high heat, stirring constantly.

Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.

Remove from heat.  Skim off any foam.

Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.

Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 8 cups.



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


                     *  Exported from  MasterCook  *

                        Blender Carrot Pecan Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped pecans
   1 1/4  cups          salad oil
   4                    eggs
   2      cups          sugar
   2      teaspoons     salt
   3      cups          sliced carrots
   2      cups          flour -- sifted
   1      teaspoon      baking soda
   2      teaspoons     baking powder

Chop pecans in blender to a fine texture, set aside.

Place salad oil, eggs, sugar, salt in blender container and blend for 5 seconds.  Add carrots gradually and blend until just grated.

In a large mixing bowl, sift togeter flour, baking soda and baking powder.  Pour the contents of the blender over the dry ingredients.  Mix well with an electric mixer.  Stir in the finely chopped pecans pour into greased tube pan.  Bake at 325 degrees about 1 hour and 10 minutes.

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


                     *  Exported from  MasterCook  *

                           Blender Carrot Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cooked carrots -- cut up
     1/2  cup           milk
     1/2  cup           cream
   1      cup           chicken broth
     1/2  small         onion -- sliced
          dash          nutmeg
          dash          cinnamon
   1      tablespoon    brown sugar

Put ingredients into container, cover, press button #3 for 20 seconds.  Stop motor and use spatula if needed.  Press button 11 for 15 seconds or until creamy.
Pour mixture into saucepan and heat well.

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


                     *  Exported from  MasterCook  *

                          Blueberry Bar Cookies

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Blueberry Muffin Mix -- wild
   1      Cup           Oats -- quick cooking
     1/3  Cup           Brown Sugar
   5      Tablespoons   Butter
     1/2  Cup           Raspberry Jam

Preheat oven to 375 degrees.

Wash blueberries and set aside to drain.

In large bowl combine dry muffin mix, oats and sugar; cut in butter.

Reserve about 1 1/2 cups of this crumb mixture; press the rest on the bottom of a greased 8" square pan.

Gently fold drained blueberries in jam or preserves.  Spoon over crumb mixture in pan; spread evenly.

Sprinkle the rest of crumbs and pat them evenly onto the berry mixture.

Bake at 375 degrees for 20 - 25 minutes, until golden brown.

Cool completely then cut into bars.

Makes about 1 1/2 dozen medium bar cookies.


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


                     *  Exported from  MasterCook  *

                              Blueberry Jam

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Cups          Blueberries -- crushed
   2      Teaspoons     Lemon Juice
   4      Cups          Sugar
   1      Box           Pectin -- fruit
     1/2  Teaspoon      Butter

Remove stems and crush berries before measuring the 4 cups.

Boil jars on rack in large pot filled with water 10 minutes.

Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

In 8 quart pot combine crushed blueberries and lemon juice.

Measure sugar in separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.)

Add fruit pectin and butter to fruit.  Bring mixture to full rolling boil over high heat, stirring constantly.

Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.

Remove from heat.  Skim off any foam.

Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.

Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 5 Cups



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


                     *  Exported from  MasterCook  *

                            Blueberry Muffins

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 2/3  Cups          Flour -- sifted
   1      Cup           Fresh Blueberries
   2 2/3  Teaspoons     Baking Powder
     1/2  Teaspoon      Salt
   4      Tablespoons   Butter
     1/3  Cup           Sugar
   1                    Egg -- well beaten
   1      Cup           Milk

Sift flour once and measure.

Combine berries with 1/3 cup flour.

Sift remaining flour with baking powder and salt.

Cream butter, add sugar gradually and cream well.  

Add egg.  

Add flour, alternately with milk, a small amount at a time.  Beat well after each addition.

Fold in berries.

Bake in greased muffin pans in hot oven (425 degrees) 25 minutes.

Makes 18 medium sized muffins.


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


                     *  Exported from  MasterCook  *

                           Blueberry Nut Bread

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Sugar
     1/2  Cup           Brown Sugar
     1/2  Cup           Melted Butter
   1 3/4  Cups          Orange Juice
   2      Large         Eggs -- beaten
   4      Cups          Flour
   1      Tablespoon    Baking Powder
   1      Teaspoon      Salt
   1      Teaspoon      Baking Soda
   2      Cups          Chopped Nuts
   1      Cup           Oats -- 3 minute brand
   2      Cups          Frozen Blueberries
     1/2  Cup           Orange Marmalade

Combine sugars, butter, orange juice and eggs.

Sift flour, baking powder, salt and soda.

Add nuts and oats to dry ingredients, then blend all dry ingredients into liquid ingredients.

Stir in the blueberries and orange marmalade.

Pour into 2 greased 9x5 inch loaf pans and allow to stand for 20 minutes.

Then bake at 350 degrees for 1 hour and 15 minutes or until an inserted toothpick comes out clean.

Allow to set overnight for easier slicing.

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


                     *  Exported from  MasterCook  *

                        Blueberry Oatmeal Cookies

Recipe By     : Possum Kingdom Lake Cookbook   
Serving Size  : 30   Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Duncan Hines Wild Blueberry Muffin Mix
     3/4  Cup           quick-cooking oats
     1/4  cup           brown sugar
     1/3  Cup           cooking oil
   1      Tablespoon    milk
   1                    Egg

Preheat oven to 375 degrees.

Wash blueberries; drain on paper towels.

In medium bowl combine all but blueberries; mix well.  

Drop from a teaspoon onto an ungreased cooky sheet.

Make a deep depression in the center of each cooky and fill with 7-8 well-drained blueberries.

Push dough from sides to cover berries and pat down.

Bake at 375 for 8-10 minutes, until light brown.

Makes about 2 1/2 dozen medium cookies.


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                     *  Exported from  MasterCook  *

                           Blueberry Pound Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          sugar
   1      Cup           shortening
   4      Large         eggs -- or 5 medium eggs
     1/4  Teaspoon      yellow food coloring
     1/2  Teaspoon      almond extract
   1 1/2  Teaspoons     vanilla extract
   2      Tablespoons   Adams Butter flavoring
   3      Tablespoons   lemon extract
     1/2  Cup           buttermilk
   3      Cups          all-purpose flour
     1/2  Teaspoon      salt
   1      Teaspoon      baking powder
   1      Teaspoon      baking soda
   2 1/2  Cups          whole blueberries -- drained and rinsed

Preheat oven to 325 degrees.

Cream sugar and shortening.  Beat in eggs one at a time.

Add yellow food coloring, almond extract, vanilla extract, butter flavoring, and lemon extract to buttermilk; blend well and set aside.

Sift flour, salt, baking powder and baking soda together; add to batter alternating with buttermilk until evenly distributed.

Fold in blueberries, reserving a few for garnish.

Pour into a 10" bundt or stem pan that has been lightly greased, but not floured.  Bake 1 hour and 10 minutes.  Allow to cool 15 minutes before removing from pan.

While cake is still warm brush on glaze with pastry brush covering top and sides. Garnish with a few reserved blueberries.

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

NOTES : See frosting section for Pound Cake Glaze.
                     *  Exported from  MasterCook  *

                       Blueberry-Orange Coffee Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Bisquick baking mix
     1/3  Cup           orange juice
     1/4  Cup           sugar
   1                    Egg
   2      Tablespoons   margarine or butter -- softened
   1      Cup           blueberries -- fresh or frozen
   3      Tablespoons   Bisquick baking mix
   3      Tablespoons   sugar
   2      Tablespoons   firm margarine or butter
   1      Teaspoon      grated orange peel

Heat oven to 375 degrees.  Grease 8x8x2 inch square pan.

Mix baking mix, orange juice, 1/4 cup sugar, egg and softened margarine in large bowl; beat vigorously 30 seconds.

Stir in blueberries.  Spread in pan.

Mix 3 Tbsp. baking mix, 3 Tbsp. sugar, firm margarine and orange peel until crumbly.  Sprinkle on top of blueberry mixture.

Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes.

Serve warm.

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                     *  Exported from  MasterCook  *

                         Blueberry-Peach Cobbler

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Duncan Hines Wild Blueberry Muffin Mix
     1/4  Cup           sugar
     1/2  Teaspoon      cinnamon
   4      Tablespoons   butter or margarine
     1/2  Cup           chopped pecans
   2      Cans          peach pie filling
     1/4  Cup           sugar
   1      Teaspoon      cinnamon
   1      Teaspoon      almond extract
                        Ice cream -- if desired

Preheat oven to 350 degrees.

Wash blueberries and set aside to drain.

In a medium bowl combine dry muffin mix, 1/4 cup sugar, 1/2 Tsp. cinnamon.  Cut in butter, then stir in nuts.

In a 13x9 inch pan combine pie filling, 1/4 cup sugar, 1 tsp. cinnamon, the almond extract and the drained blueberries. 

Spoon the crumb topping over the peach mixture.

Bake at 350 degrees for 35-40 minutes, until topping is golden brown.

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

Serving Ideas : Serve with ice cream, if desired.


                     *  Exported from  MasterCook  *

                       Blueberry-Peach Coffee Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Duncan Hines Wild Blueberry Muffin Mix
   1      Can           sliced peaches
     1/4  Cup           sugar
     1/4  Cup           flour
     1/2  Teaspoon      cinnamon
   2      Tablespoons   butter or margarine

Preheat oven to 400 degrees.

Wash blueberries and drain peaches.

Spread fruit on paper towels and set aside.

In a small bowl combine sugar, flour and cinnamon.  Cut in butter and set aside.

Mix muffin batter as directed on the label except do not fold in the blueberries.  

Spread batter in a greased 8" square pan.

Top with drained blueberries and peach slices.

Sprinkle cinnamon mixture over the fruit.

Bake at 400 degrees for about 25 minutes, until golden brown.




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                     *  Exported from  MasterCook  *

                          Blushing Tomato Bread

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads & Bread Machine           Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Warm Water
     1/4  Cup           Sugar
   1      Teaspoon      Sugar
     1/4  Teaspoon      Ground Ginger
   2      Packages      Active Dry Yeast
   1 1/2  Cups          Tomato Juice -- warmed
   6      Cups          Unsifted Flour
     1/4  Cup           Butter -- softened
   1      Teaspoon      Salt

In small bowl, combine water, 1 Tsp. sugar, ginger and yeast.  Let stand until bubbly.

In large bowl, combine tomato juice, 1/4 cup sugar and 2 cups flour.  Add yeast mixture; beat well.  Stir in butter and salt.

Add 3 cups flour; stir until thoroughly blended.  Stir in remaining flour.

Turn dough onto well-floured board; knead until smooth and satiny.

Return dough to bowl; brush top with butter.  Cover and let rise 30 to 40 minutes, or until doubled.  Punch down; divide in half.

Shape into two 14" loaves.

Place on greased baking sheets.

Cut diagonal slashes on top.  Brush with butter; cover and let rise again until doubled.

Preheat oven to 350 degrees.

Bake 40 to 50 minutes, or until lightly browned.

Transfer loaves to wire racks.  Cool

Makes 2 loaves bread.

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

NOTES : Dough can be baked in 2 greased 9x5 inch loaf pans.
To freeze, wrap cool loaves tightly in aluminum foil; seal.  Reheat wrapped loaves at 350 degrees about 30 minutes.
                     *  Exported from  MasterCook  *

                        Boiled Corned Beef Dinner

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  Pounds        Corned Beef Brisket
   2      Cups          Carrots -- cut in 1-inch pieces
   1      Cup           Celery -- cut 1/2 inch pieces
   1      Cup           Onions -- thinly sliced
   1      Cup           Barley -- regular
   1                    Bay Leaf
     1/2  Teaspoon      Garlic Powder

Place corned beef brisket in large Dutch oven or saucepot.  Add enough water to cover meat.  Cover; bring to a boil.  Reduce heat.  Simmer, covered, about 2 hours.  Skim fat from liquid in Dutch oven.

Add vegetables, barley and seasoning.  Cover, bring to a boil.  Reduce heat.  Simmer 1 hour or until meat and barley are tender.

Remove meat to serving platter.  

Drain vegetable-barley mixture; serve with corned beef brisket.

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


                     *  Exported from  MasterCook  *

                               Boiled Icing

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Stick         Butter
     1/2  Cup           Pet Milk
   1      Box           Powdered Sugar

Heat all ingredients together.  Let boil.  Ice cake while cake is hot.


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                     *  Exported from  MasterCook  *

                             Boiled Icing #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Stick         butter
   1      Tablespoon    evaporated milk
   1 3/4  Cups          brown sugar
   1      Cup           coconut
   1      Cup           chopped nuts

Boil butter, milk and sugar for 1 minute.  Add coconut and nuts.

Pour over cake and brown lightly in oven.

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                     *  Exported from  MasterCook  *

                        Boiled Lobster Sandwiches

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods                         Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         cooked lobster meat
     1/4  cup           condensed mushroom soup
     1/4  teaspoon      worcestershire sauce
   1      dash          pepper
     1/4  teaspoon      salt
   6      slices        bread
   1                    hard cooked egg -- chopped

Chop lobster meat. Add soup and seasoning. Toast bread on one side. Spread lobster mixture on plain side of bread. Sprinkle with egg. Place on a broiler pan about 3" from source of heat. Broil for 2 to 4 minutes or until lightly browned.




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                     *  Exported from  MasterCook  *

                             Bottoms Up Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pillsbury ready-to-spread chocolate fudge
                        -- frosting supreme
   1      cup           chopped walnuts
   1      package       pillsbury plus devil's food cake mix
   1 1/4  cups          water
     1/3  cup           oil
   3                    eggs

Heat oven to 350 degrees. Grease and flour 13x9 inch pan. Spread frosting into bottom of prepared pan. Sprinkle nuts over frosting. In large bowl, blend cake mix, water, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour batter over frosting in pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto serving plate.

Serve warm or cool.




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                     *  Exported from  MasterCook  *

                              Bouillabaisse

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups & Stews                    Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped onion
     3/4  cup           diced carrot
   1      clove         garlic -- minced
     1/2  cup           vegetable oil
   3      pounds        frozen fish fillets (pike -- or white fish),
                        -- thawed and cut in
                        -- 3" pieces
   1      can           (16 or 17 oz.) whole tomatoes
   2                    bay leaves -- crushed
   2      quarts        water
   6                    frozen lobster tails -- thawed and cut in
                        -- half, lengthwise
   1      can           (10 1/2 oz.) whole clams (do not drain)
   1      pound         shrimp
   1      can           (21 1/2 oz.) bouillon
     1/2  cup           chopped parsley
   1      tablespoon    lemon juice
   1      tablespoon    salt
     1/2  teaspoon      saffron -- optional
   1      dash          freshly ground pepper

In large kettle, saut onion, carrot and garlic in vegetable oil until onion is transparent, about 10 minutes. Add fish fillets, tomatoes, bay leaves and water. Bring to boil; reduce heat. Simmer gently 30 minutes. Add remaining ingredients and simmer gently an additional 30 minutes. Serve piping hot in large soup bowl with French bread to absorb broth.




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                     *  Exported from  MasterCook  *

                            Bourbon Fruit Cake

Recipe By     : Ella Bailey, Anniston, Alabama
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Christmas
                Holiday                          Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        pitted dates
   1      quart         pecans -- or walnuts
   3      slices        candied pineapple
   1      cup           candied cherries -- red
   1      cup           candied cherries -- green
   1      cup           golden raisins
   4                    eggs
   1      cup           sugar
   1      cup           flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
   1      teaspoon      vanilla
     1/3  cup           bourbon

Flour each piece of fruit sot that it stands out alone. (I sprinkle with a shaker)

Beat together until fluffly the eggs and sugar.

Add flour baking powder, salt and vanilla.  Add fruit and nuts.  Add bourbon.

Bake in 250 degree oven for 2 1/2 hours.  top will e brown and crusty. It dries more thank bakes really.  Add fruit and nuts to top of cake for decorations.

Makes 2 loves, they are not thick loaves.


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                     *  Exported from  MasterCook  *

                            Bourbon Pecan Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          whole red candied cherries
   2      cups          white seedless raisins
   2      cups          bourbon
   5      cups          sifted flour
   4      cups          pecan halves
   1 1/2  teaspoons     baking powder
   1      teaspoon      salt
   2      teaspoons     ground nutmeg
   2      cups          butter -- softened
   2      cups          granulated sugar
   2      cups          firmly-packed dark brown sugar
   8                    eggs -- separated

Combine cherries, raisins and bourbon in a large bowl; cover tightly. Let fruit marinate in refrigerator overnight.

Preheat oven to 275 degrees.

Grease large tube pan and 1 loaf pan; line bottoms of both pans with waxed paper. Grease and flour waxed paper.

Combine 1/2 cup flour with pecans.

In a large bowl sift remaining flour with baking powder, salt and nutmeg.

Place butter in large mixing bowl; beat with electric mixer at medium speed until light and fluffy.

Add sugars gradually, beating until well blended.

Add egg yolks; scrape sides of bowl occasionally with rubber spatula.

Add 2 cups sifted dry ingredients to creamed mixture; mix thoroughly.

Drain bourbon from fruit; add bourbon alternately with remaining sifted dry ingredients to creamed mixture, ending with dry ingredients, beating well after each addition and scraping sides of bowl often.

Beat egg whites stiff but not dry; fold gently into cake batter, blending thoroughly.

Pour into prepared pans.

Large tube requires nearly 2 hours in preheated 275 degree oven; the smaller pan needs less time.

Cool cakes in pans on wire rack 10 minutes.

Remove from pans and peel off waxed paper; cool completely on rack.

Wrap cakes in cheesecloth saturated with bourbon; then wrap in plastic wrap.

Store in tight containers up to several weeks.

NOTE: Some people do not like the cheesecloth completely saturated with the bourbon, it does come out a little strong tasting.




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                     *  Exported from  MasterCook  *

                   Braised Pork With Pears And Peppers

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        lean -- boneless pork loin
                        -- roast
   2      cups          chicken stock
     1/2  cup           soy sauce
   3      tablespoons   sherry wine (optional)
     1/3  cup           fresh ginger -- thinly shredded or
                        -- 1/2 tsp. dry
                        -- powdered ginger
   2      cloves        garlic -- crushed, or 1/2
                        -- tsp. garlic puree
   2      tablespoons   brown sugar
   3                    fresh california bartlett pears -- sliced
   1      cup           green onions -- sliced
   2      large         bell peppers -- sliced

Put the roast in a deep roasting pan with a cover.

Pour stock, soy sauce, wine, ginger, garlic and brown sugar over.

Cover and bake in a 350 degree oven basting frequently until roast is done (about 1 1/2 to 2 hours).

Remove pork to a platter and keep warm.

Thicken pan liquid with a little cornstarch mixed with cold water and poach sliced pears, sliced onions and sliced peppers in sauce until just heated through.

Arrange fruit and vegetables around thin sliced meat.

Serve hot rice with this pork dish, mold the rice in ramkins, and turn out as they do in oriental restaurants. It's a nice authentic touch to this pork and vegetable dish.




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                     *  Exported from  MasterCook  *

                                Bran Bread

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Flour -- sifted
   1 1/2  Teaspoons     Baking Powder
     1/4  Teaspoon      Baking Soda
     1/2  Teaspoon      Salt
   4      Tablespoons   Butter
     1/3  Cup           Sugar
   1                    Egg -- well beaten
   1      Cup           Buttermilk
   1 1/2  Cups          Post Bran Flakes -- rolled

Sift flour once, measure, add baking powder, soda, and salt, and sift again.

Cream butter, add sugar; then add egg, and flour, alternately with milk.

Fold in bran flakes.

Bake in greased loaf pan, 9x4x3 inches, in moderate oven (350 degrees) 1 hour and 15 minutes.

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                     *  Exported from  MasterCook  *

                           Bran Cereal Muffins

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           unsifted all-purpose flour
     1/3  cup           firmly packed light brown sugar
   1      tablespoon    calumet baking powder
     1/2  teaspoon      salt
   2 1/2  cups          post natural bran flakes
   1      cup           milk
   1                    egg
     1/3  cup           oil

Mix flour with sugar, baking powder and salt.

Combine cereal and milk in bowl and let stand for about 3 minutes, stir well. Add egg and oil; blend well.

Add flour mixture to cereal mixture (batter will be thick). Spoon into greased muffin pans.

Bake at 400 degrees for 25 minutes or until golden brown.

Serve warm




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                     *  Exported from  MasterCook  *

                            Bran Griddle Cakes

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 24   Preparation Time :0:00
Categories    : Hot Cake & Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          sifted flour
     3/4  teaspoon      salt
   2      teaspoons     sugar
   3      teaspoons     baking powder
   2                    egg yolks -- well beaten
   1 3/4  cups          milk
   1      cup           post's bran flakes
   1      tablespoon    butter -- melted
   2                    egg whites -- stiffly beaten

Sift flour once, measure, add salt, sugar, and baking powder, and sift again.

Combine egg yolks and milk. Add to flour gradually, stirring only until smooth.

Add Post's Bran Flakes and butter.

Fold in egg whites.

Bakes on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.

Makes 24 cakes.




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                     *  Exported from  MasterCook  *

                             Bran Muffins #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          all-purpose flour
   1      tablespoon    baking powder
     1/2  teaspoon      salt
     1/2  cup           sugar
   1 1/2  cups          kellogg's bran buds cereal
   1 1/4  cups          milk
   1                    egg
     1/4  cup           vegetable oil

Stir together flour, baking powder, salt and sugar. Set aside.

Measure Kellogg's Bran Buds cereal and milk into large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened. Add egg and oil. Beat well.

Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.

Bake at 400 degrees for 18 to 20 minutes or until tests done.




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                     *  Exported from  MasterCook  *

                             Bran Muffins #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
   3 1/2  teaspoons     baking powder
     1/4  teaspoon      salt
   2      tablespoons   sugar
   1                    egg -- well beaten
     3/4  cup           milk
   3      tablespoons   butter -- melted
   1      cup           post bran flakes

Sift flour once, measure, add baking powder, salt and sugar, and sift again.

Combine egg and milk. Add flour, stirring as little as possible.

Add butter and Post's Bran Flakes.

Pour into greased muffin pans, filling them 2/3 full.

Bake in hot oven (450 degrees) 25 minutes.




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                     *  Exported from  MasterCook  *

                             Bran Muffins #3

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          all-purpose flour
   1      teaspoon      baking powder
   2      tablespoons   sugar
   2      cups          kellogg's bran flakes cereal
   1 1/4  cups          milk
   1                    egg
   3      tablespoons   vegetable oil

Stir together flour, baking powder, salt and sugar. Set aside.

Measure bran flakes cereal and milk into a large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal is softened.

Add egg and oil to cereal mixture. Beat well.

Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2 inch muffin pan cups.

Bake at 400 degrees for 25 minutes or until lightly browned.




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                     *  Exported from  MasterCook  *

                           Brandied Fruit Balls

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 72   Preparation Time :0:00
Categories    : Fruits                           Appetizers & Hors d'Oeuvres
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          vanilla wafer crumbs
   1      can           condensed milk, sweetened
   1      package       mince meat -- crumbled
   1      cup           nuts -- chopped
     1/3  cup           Candied cherries -- chopped
   2      tablespoons   cocoa
     1/4  teaspoon      brandy flavoring
                        confectioner's sugar -- sprinkle

In large bowl, stir together all ingredients except confectioners sugar until well blended.
  
Using about 1 teaspoon mixture, roll in balls; coat with confectioners sugar.

Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.

Store in refrigerator.

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                     *  Exported from  MasterCook  *

                          Brandied Holiday Fruit

Recipe By     : Army Times 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Holiday                          Fruits
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  33      Ounces        canned peaches -- drained
  15 1/2  ounces        pineapple slices -- drained
   4      ounces        maraschino cherries -- drained
   1      cup           sugar
                        California brandy

In a one quart jar pack peache halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar.  Pour in enough brandy to cover, stir and seal tightly.

NOTE:  As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover.

Make one quart.

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                     *  Exported from  MasterCook  *

                            Brandied Seed Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           soft butter
   1 1/4  cups          sugar
   1      teaspoon      vanilla
   3      large         eggs
   2      cups          sifted flour
   1      teaspoon      baking powder
     1/2  teaspoon      salt
     1/2  teaspoon      mace
     1/3  cup           brandy
   2      tablespoons   milk
   1      tablespoon    caraway seeds
     1/4  cup           finely chopped candied orange peel
                        granulated sugar
                        candied apricots for decorations -- optional

Cream butter, sugar and vanilla together until fluffy.

Add eggs, 1 at a time, beating well after each addition.

Resift flour with baking powder, salt and mace. Add to creamed mixture alternately with brandy and milk, beginning and ending with flour mixture and blending until smooth.

Stir in caraway seeds and orange peel.

Turn into greased and floured loaf pan.

Bake below oven center in slow oven, 300 degrees, 1 hour 15 minutes, or until loaf test done.

Remove from oven and let stand 10 minutes, then turn out onto wire rack to cool. Wrap and store cake in cool pace.

When ready to serve, sprinkle cake with granulated sugar and decorate with candied apricots, if desired.




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                     *  Exported from  MasterCook  *

                         Brandied Sweet Potaotes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   cornstarch
     1/2  teaspoon      nutmeg
   2      teaspoons     salt
   1      cup           water
     1/2  cup           sugar
   1      tablespoon    lemon juice
     1/3  cup           brandy
   6      large         sweet potatoes -- cooked
                        miniature marshmallows

Combine cornstarch, nutmeg, salt and sugar in 1 quart saucepan, gradually stir in water.  Cook until clear5, stirring constanlty.  Stir in lemon juice and brandy.  peel ptoatoes, cut crosswise into 1/4 to 1/2 inch thick slices.  Place in buttered shallw casserole dish, cover with sauce.  Cover and bake in preheated 375 degree oven for 30 minutes  or until glazed, basting occasionally, sprinkle with marshmallows; boil until golden brown.

8 servings.

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


                     *  Exported from  MasterCook  *

                               Brandy Balls

Recipe By     : Charlotte Kaster from Holyoke MA - Feb. '90
Serving Size  : 6    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Packages      Vanilla Wafer Cookies
     1/4  Cup           Brandy -- Kirschwasser Leroux
     1/4  Cup           Rum -- Bacardi
     1/2  Cup           Honey
   1      Pound         Ground Walnuts
                        Confectioner's Sugar

Grind vanilla wafers and mix well with remaining ingredents except sugar.

Form small balls and roll in sugar.

Store in tightly covered containers.

Makes about 60 balls.

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                            Brandy-Sugar Glaze

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  teaspoons     brandy
   1      cup           sifted confectioners sugar

Mix and blend until smooth.

Yield: 1/4 cup glaze




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


                     *  Exported from  MasterCook  *

                        Bread & Butter Pickles #1

Recipe By     : Katie Lewis, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    cucumbers
   6      medium        size onions
     1/2  teaspoon      salt
   2      cups          sugar
   2      cups          vinegar
   2      teaspoons     mustard seed
   2      teaspoons     celery seed
   1      teaspoon      black pepper
   1      teaspoon      ginger
   1      teaspoon      turmeric powder

Wash and slice cucumbers.

Slice onions thinly.

Put cucumbers and onions in large bowl. Sprinkle with salt and cover with water. Let stand 2 hours. Rinse.

In large pot combine sugar, vinegar, mustard seed, celery seed, black pepper, ginger and turmeric powder. Cook until hot.

Place rinsed onions and cucumbers in clean hot jars. Fill jars with vinegar mixture.

Wipe jars. Seal jars and then store.




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


                     *  Exported from  MasterCook  *

                        Bread & Butter Pickles #2

Recipe By     : Margret Gibbs, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        cucumbers
     1/3  cup           salt
   5      cups          cold water
     1/2  pound         onion
   2      cups          cider vinegar
   1 2/3  cups          sugar
   1      teaspoon      celery seed
   2      teaspoons     prepared mustard
   2      teaspoons     ginger
   1 1/4  teaspoons     turmeric
     1/8  teaspoon      mace

Cut cukes into 1/4" slices. Put into glass or enamel container. Sprinkle with salt, cover with water and let stand overnight.

In Morning drain well and put into enamel kettle. Add onions sliced thin, then vinegar, sugar and spices.

Heat to simmering and simmer 4 minutes.

Fill jars and seal.




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


                     *  Exported from  MasterCook  *

                        Bread & Butter Pickles #3

Recipe By     : Margaret Gibbs, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      gallon        cucumbers
   8      small         onions
   2                    green peppers
     1/2  cup           slat
   5      cups          sugar
   1 1/2  teaspoons     turmeric
     1/2  teaspoon      ground cloves
   2      tablespoons   mustard seed
   1      teaspoon      celery seed
   5      cups          vinegar

Slice cukes crosswise, paper-thin, slice onions thin and shred peppers.

Mix salt with vegetables, cover with cracked ice, weigh down and let stand 3 hours. Drain well.

Make pickling syrup next. Mix sugar, turmeric and cloves together.

Add mustard seed, celery seed and vinegar.

Pour over sliced pickles and heat to scalding. DO NOT BOIL.

Pour into hot jars and seal.




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                     *  Exported from  MasterCook  *

                               Bride's Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          sifted swans down cake flour
   3 1/2  teaspoons     baking powder
     3/4  cup           butter
   1 3/4  cups          sugar
   1      cup           milk or water
   2      teaspoons     vanilla
   4                    egg whites -- stiffly beaten.

Sift flour once, measure, add baking powder, and sift together three more time.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add flour, alternately with liquid, a small amount at a time. Beat after each addition until smooth.

Add vanilla; fold in egg whites.

Bake in greased pan, 11x7x2 inches, in moderate oven (325degrees) 50 minutes, or until done.

Spread with seven Minute Frosting.




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                     *  Exported from  MasterCook  *

                            Brides Lunch Punch

Recipe By     : Hazel
Serving Size  : 172  Preparation Time :0:00
Categories    : Family & Friends                 Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      boxes         lemon gelatin powder -- 3 oz. each
   6      cups          hot water
  12      quarts        water
  24      quarts        pineapple juice
   3      quarts        lemon juice
  12      quarts        ginger ale
  12      cups          sugar

Melt lemon jello in hot water.

Mix all ingredients except ginger ale and chill.  Add ginger ale before serving

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


                     *  Exported from  MasterCook  *

                         Brides Lunch Punch Molds

Recipe By     : Hazel
Serving Size  : 32   Preparation Time :0:00
Categories    : Family & Friends                 Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        lemon jello
   1      cup           hot water
   8      cups          water
   2      cups          sugar
   1      quart         pineapple juice
   1      pint          lemon juice
   1      quart         ginger ale

Mix jello and hot water.  Add remaining ingredients and place in molds.  Freeze.  Place in Brides Lunch Punch before serving.  

Will add 32 cups to punch when melted.

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


                     *  Exported from  MasterCook  *

                               Brioche Buns

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Active Dry Yeast
     1/2  Cup           Warm Water
   4 1/2  Cups          Bisquick Baking Mix
     1/2  Cup           Butter -- softened
     1/4  Cup           Sugar
   2                    Eggs
   1                    Egg -- separated
   1      Tablespoon    Water

Heat oven to 350 degrees.

Grease 24 muffin cups.

Dissolve yeast in warm water in large bowl.

Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20 strokes.

Turn dough onto cloth-covered board well dusted with baking mix. (Dough will be soft.)

Gently roll in baking mix to coat; knead until smooth, about 1 minute.

Divide 3/4 of the dough into 24 equal parts.  Shape each part into a ball.  Place in muffin cups; flatten slightly.

Divide remaining dough into 24 equal parts; shape each part into ball.  Press deep indentation in center of each ball dough in pan.

Place 1 small ball dough in each  indention.

Beat egg yolk and 1 tbsp. water slightly; brush over rolls.

Bake until golden brown, about 15 minutes.

DO-AHEAD BRIOCHE BUNS; (FOR FREEZER)

Heat oven to 300 degrees.

Prepare as directed above except - bake until set, about 15 minutes.

Remove from pan; cool.

Freeze rolls tightly wrapped.

To serve, heat oven to 350 degrees.

Unwrap rolls and place on ungreased cookie sheet or in muffin cups.

Bake until golden brown, 10 to 12 minutes.


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


                     *  Exported from  MasterCook  *

               Brioche Buns With Hot Shrimp And Artichokes

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    brioche buns (see bread section for
                        -- recipe)
   2      tablespoons   margarine or butter
   2      tablespoons   thinly sliced green onions with tops
   3      tablespoons   bisquick baking mix
     1/8  teaspoon      pepper
   1      cup           milk
   2      tablespoons   sherry -- if desired
   1      can           (14 oz.) artichoke hearts -- drained and cut
                        -- into fourths
   1      package       (6 oz.) frozen cooked shrimp
   1      jar           (4 1/2 oz.) sliced mushrooms -- drained

Prepare Brioche buns.

Heat margarine in 2-quart saucepan over low heat until melted. Stir in onions; cook and stir until onions are soft, 2 to 3 minutes.

Stir in baking mix and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Very gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Stir in sherry, artichoke hearts, shrimp and mushrooms. Heat over medium heat, stirring frequently, until shrimp is hot, 12 to 15 minutes.

Cut each Brioche Bun horizontally into halves.

Spoon shrimp mixture onto bottom halves; sprinkle with snipped parsley if desired. Cover with top halves.




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                     *  Exported from  MasterCook  *

                                Brisket #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    Salt
   1      Tablespoon    Pepper
   1      Tablespoon    Onion Salt
   1      Tablespoon    Garlic Salt
   1                    Beef Brisket
   2      Tablespoons   Celery Seeds
   2      Tablespoons   Liquid Barbecue Smoke
   2      Tablespoons   Worcestershire Sauce
   1      Jar           Woodie's Cooking Sauce Concentrate

Mix all seasoning except Woodie's cooking sauce and rub well over meat.

Wrap tightly in thick foil and refrigerate for 24 hours.

Bake on a cookie sheet for 3 hours at 300 degrees.

Open foil and brush on 1/2 jar of the Woodie's sauce.  Rewrap and cook for 1 more hour.

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


                     *  Exported from  MasterCook  *

                                Brisket #2

Recipe By     : Reberta Webb, Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      Pounds        Beef Brisket
                        Garlic Salt
                        Onion Salt
                        Celery Salt
     1/2  Bottle        Liquid Barbecue Smoke
     1/2  Bottle        Worcestershire Sauce
                        Salt And Pepper

Line baking pan with enough foil to cover and seal brisket.
 
Put fat side down and sprinkle generously with garlic, onion, and celery salts.

Add liquid smoke, cover with foil and refrigerate overnight.

Next morning add Worcestershire sauce, salt and pepper.

Bake in foil at 275 degrees for 5 to 6 hours.

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


                     *  Exported from  MasterCook  *

                     Brisket of Beef With Sauerkraut

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        brisket
                        water
   1                    onion
                        salt -- to taste
   2      pounds        sauerkraut
   1                    potato
   1                    apple -- sliced
   1      tablespoon    caraway seed

Wipe meat, place in large pan add cold water to cover, bring to a boil and skim off fat.
Add onion and seasonings and continue to simmer until meat is tender.  About 2 hours.
Tranfer the meat and 1/4 of the liquid to another pan.
(The remaining liquid mak a strong broth to garish with noodles and serve as soup.)
To the meat add the sauerkraut, potato, and apple.  Sprinkle with caraway seeds and simmer all together for 15 minutes.

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


                     *  Exported from  MasterCook  *

                           Broccoli Butter Toss

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Microwave                        Vegetables
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           fresh or frozen broccoli cuts
   1      medium        carrot -- cut into 2x1/4
                        -- inch strips
   2      teaspoons     water
   1 1/2  teaspoons     butter
   1 1/2  teaspoons     snipped fresh parsley
   1      dash          salt
   1      dash          pepper

Place broccoli, carrot and water in one Microwave dish; cover.

Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring after half the time. Drain.

In second microwave dish, combine butter, parsley, salt and pepper.

Microwave at High (100%) 20 to 30 seconds, or until butter melts.

Pour over broccoli and carrots, tossing to coat.




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                     *  Exported from  MasterCook  *

                          Broccoli Casserole #2

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Rice
                Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Rice, Instant
   1      Can           Cream Of Mushroom Soup
   1      Can           Cream Of Chicken Soup
   1      Package       Frozen Broccoli
                        Cheese -- grated

Combine and heat thoroughly at 350 degrees.

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


                     *  Exported from  MasterCook  *

                            Broccoli Cornbread

Recipe By     : Sue Baker and Jane Bradshaw
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Sticks        Melted Butter
   2      Boxes         Cornbread Mix -- Jiffy
   4                    Eggs
   1                    Onion -- chopped
   1      Cup           Cottage Cheese
   1      Box           Frozen Broccoli

Mix all ingredients.  Put cornbread mix from box (do not mix as directions on box).

Grease a 9x13 pan.

Bake at 400 degrees until brown, about 30 to 40 minutes.  Watch carefully - do not over bake.

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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                 Broccoli In Savory Mushroom Butter Sauce

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      packages      frozen broccoli spears
     1/2  cup           sweet cream butter
   2 1/2  teaspoons     instant chicken bouillon
   2      medium        onions -- sliced and
                        -- separated into
                        -- rings
   1      jar           sliced mushrooms -- drained
   2      teaspoons     cornstarch
     3/4  cup           water
   1      teaspoon      chopped pimento

Cook broccoli according to package directions.

Meanwhile, in large skillet melt butter; stir in chicken bouillon, onions and mushrooms.

Saut until onions are crisply tender.

Dissolve cornstarch in water; stir into vegetable mixture.

Cook over medium heat, stirring constantly, until thickened.

Stir in pimento.

Serve over hot broccoli.




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                     *  Exported from  MasterCook  *

                             Brocolli Souffle

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          frozen broccoli -- cooked and chopped
   1      cup           mayonnaise
   1      can           cream of mushroom soup
   1      cup           sharp cheddar cheese -- grated
   2      tablespoons   minced onions
   2                    eggs -- slightly beaten

Mix well, top with crumbled ritz crackers.  Bake at 350 degrees for 45 minutes.

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


                     *  Exported from  MasterCook  *

                         Broiled Catfish Hawaiian

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        catfish fillets -- or other fish
                        -- fillets, fresh or
                        -- fresh-frozen
     1/2  cup           pineapple juice
     1/4  cup           steak sauce
   1      teaspoon      salt
   1      dash          pepper

Skin fillets and cut into serving size portions.

Place fish in a single layer in a shallow baking dish.

Combine remaining ingredients and pour over fish.

Let stand for 30 minutes, turning once.

Remove fish, reserving sauce for basting.

Place fish on a well greased broiler pan.

Broil about 4" from source of heat for 4 to 6 minutes.

Turn carefully and brush with sauce.

Broil 4 to 6 minutes longer or until fish flakes easily when tested with a fork.




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                     *  Exported from  MasterCook  *

                               Brown Sauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      grated onion
   3      tablespoons   butter or margarine
   3      tablespoons   flour
   1      cup           cream
   1      teaspoon      beef extract
                        salt and pepper

Brown onion slightly in butter.  Stir in flour.  Pour in cream gradually, stirring constantly, cook until slightly thickened.
Season with beef extract, salt and pepper and cook about 2 minutes longer.

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


                     *  Exported from  MasterCook  *

                           Brown Sugar Icing #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           brown sugar
     1/4  pound         oleo
     1/2  cup           evaporated milk
   1      cup           powdered sugar
   1      teaspoon      vanilla

Mix brown sugar, oleo and evaporated milk.

Bring to a boil and cook 6 minutes, stirring often.

Put powdered sugar and vanilla in mixing bowl and pour hot mixture over it, beat rapidly until stiff.

Spread on top of cake.

Decorate with pecan halves and maraschino cherries if desired.




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                     *  Exported from  MasterCook  *

                           Brown Sugar Icing #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           butter
   1      cup           brown sugar
     2/3  cup           milk
   3      cups          confectioners sugar
   1      pinch         salt
   2      teaspoons     vanilla extract

Combine sugar and butter over low heat until sugar melts. Remove and add milk, bring to boil, boil 2 minutes

Chill thoroughly.




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


                     *  Exported from  MasterCook  *

                          Brown Sugar Pecan Pie

Recipe By     : Miss Kathy Edwards, Raleigh, North Carolina
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs
   2      tablespoons   milk
   1      teaspoon      vanilla extract
   1      cup           firmly packed brown sugar
     1/2  cup           sugar
   1      teaspoon      all-purpose flour
     1/2  cup           melted margarine
   1      cup           pecan halves
   1                    unbaked pie shell (9")

Combine eggs, milk, vanilla, sugar, and flour; beat well.

Add margarine, mixing well.

Stir in pecans; pour filling into pie shell.

Bake at 325 degrees for 35 to 40 minutes.




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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                        Browned Butter Frosting #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   3      cups          powdered sugar -- sifted
   3      tablespoons   cream
   1      teaspoon      vanilla

Heat butter till light brown and bubbly. (Do not burn.)

Beat in powdered sugar, cream and vanilla.




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


                     *  Exported from  MasterCook  *

                        Browned Butter Frosting #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   3      cups          powdered sugar
   1      teaspoon      vanilla
   3      tablespoons   hot water -- (up to 4)

Heat butter over low heat until golden brown; remove from heat.

Beat in powdered sugar and vanilla.

Stir in water, 1 tbsp. at a time until smooth and of desired consistency.




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


                     *  Exported from  MasterCook  *

                              Brownie Mounds

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/3  Cups          Flour
   1      Teaspoon      Baking Powder
     1/2  Teaspoon      Salt
     2/3  Cup           Butter Or Margarine -- softened
   1 1/2  Cups          Syrup -- Karo, light
   2                    Eggs
   6                    Unsweetened Chocolate Squares -- melted
   2      Teaspoons     Vanilla
   1 1/2  Cups          Chopped Nuts

Sift together dry ingredients.

In another bowl mix margarine and sugar.  Stir in syrup and eggs.  Blend well.

Stir in rest of ingredients.

Drop by heaping tablespoonfuls onto baking sheets.

Bake at 350 degrees for 8 - 10 minutes.

Freezes well.

Yield:  4 dozen.

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


                     *  Exported from  MasterCook  *

                           Brownie Pudding Cake

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    st mixture:
   2      cups          flour
   4      teaspoons     baking powder
   1 1/2  cups          sugar
   1      teaspoon      salt
   4      tablespoons   cocoa
   1      cup           milk
   2      teaspoons     vanilla
   4      tablespoons   melted shortening
   2                    nd mixture:
     3/4  cup           sugar
     1/4  cup           cocoa
   1      cup           nuts

1st mixture: Mix dry ingredients well. Stir in milk. Beat well. Add vanilla and melted shortening. Stir well. Pour in floured, greased pan.

2nd mixture: Mix the 2 ingredients together. Pour this mixture on top of first mixture.

Pour 1 3/4 Cup boiling water on top of other mixtures.

Bake at 350 degrees for 40 minutes.




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


                     *  Exported from  MasterCook  *

                             Buckwheat Cakes

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Hot Cake & Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           buckwheat flour
   1      teaspoon      baking powder
   1 1/2  tablespoons   sugar
     1/4  teaspoon      soda
     1/4  teaspoon      salt
   1                    egg -- well beaten
   1      cup           sour milk
   1      tablespoon    butter -- melted

Sift flour once, measure, add baking powder, sugar, soda and salt, and sift again.

Combine egg and milk and add to flour. Stir only until smooth.

Add butter.

Bake on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.




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


                     *  Exported from  MasterCook  *

                        Bul Kogi (Korean Barbecue)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Korean                           Beef & Veal
                Barbeque & Grilling

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        beef short ribs
   2      cloves        garlic -- crushed
     1/4  cup           sesame seed -- toastd/crushd
   1      cup           grn onions -- finely chopped
   1      teaspoon      pepper
   1      teaspoon      sesame oil
   2      cups          soy sauce
   1      cup           sugar
     1/4  cup           oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. Los Angeles Times - Created by: Wailea Steak House, Hawaii

Per serving (excluding unknown items): 1878 Calories; 149g Fat (72% calories from fat); 67g Protein; 63g Carbohydrate; 253mg Cholesterol; 8434mg Sodium

Sent  by Mike Keri [mkeri@vip.net] on 4/19/98


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                     *  Exported from  MasterCook  *

                      Bull's-Eye Bbq Chili Sandwich

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Ground Beef
   1      Bottle        Barbecue Sauce -- Bull's Eye
   1      Can           Tomato Sauce
   1      Cup           Water
                        Salt -- to taste
                        Cayenne Pepper -- to taste
   1      Package       Chili Mix -- 4 oz.
                        Hamburger Buns

Brown beef in large skillet or Dutch oven; drain.

Stir in barbecue sauce, tomato sauce and water.

Add Large Spice Packet; season with salt and cayenne pepper to taste.

Cover; simmer 30 minutes or until desired thickness, stirring occasionally.

For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup water during last 15 minutes of cooking.

Fill buns with meat mixture.  

VARIATIONS:

Substitute coarsely chopped cooked turkey, chicken or roast beef for ground beef.

Substitute ground turkey or fresh ground pork for ground beef.



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NOTES :  Carrol Shelby's Original Texas Brand Chili Mix
                     *  Exported from  MasterCook  *

                              Burgers Deluxe

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 2    Preparation Time :0:00
Categories    : Beef & Veal                      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   Butter
   1 1/2  Cups          Fresh Mushrooms -- sliced
     1/2  Cup           Beef Broth -- clear
     1/2  Teaspoon      Tarragon
   1      Can           Tomatoes -- with juice
   2      Tablespoons   Butter
   2      Teaspoons     Teriyaki Sauce
   2                    Ground Steak Burgers

Melt 2 Tbsp. butter in a skillet; saut mushrooms for 3 to 4 minutes.  Add broth, tarragon, and chopped tomatoes plus the juice.  Simmer.

In another skillet, melt 2 Tbsp. butter; add teriyaki sauce.  Fry burgers to desired doneness.

Pour tomato mixture over burgers for a quick and easy entree.

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                     *  Exported from  MasterCook  *

                             Buried Treasure

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       jello instant pudding and pie filling
                        birds eye cool whip topping unthawed

Prepare pudding mix as directed on package. Using a spoon, scoop out 4 balls of frozen whipped topping and place in each of 4 desert glasses. Spoon pudding over whipped topping in glasses.

Chill

Makes 2 2/3 Cups




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                     *  Exported from  MasterCook  *

                             Butter Frosting

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   2      cups          sifted confectioner's sugar
   1      teaspoon      vanilla
   3      tablespoons   milk or cream

Cream butter until very soft. Add sugar gradually, blending thoroughly. Add vanilla. Thin with milk until of right consistency to spread.

Makes enough frosting to cover tops and sides of two 9-inch layers.




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                     *  Exported from  MasterCook  *

                          Butter Mint Fluff Pie

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           bisquick baking mix
     1/4  cup           cocoa
     1/4  cup           margarine or butter -- softened
   2      tablespoons   packed brown sugar
   3                    tablespppn boiling water
   1      cup           butter mints
     1/2  cup           milk
   2      cups          chilled whipping cream
   2      cups          artificially flavored miniature
                        -- marshmallows

Heat oven to 450 degrees.

Mix baking mix, cocoa, margarine and brown sugar in small bowl. Add boiling water; stir vigorously until very soft dough forms.

Press dough firmly with hands floured with baking mix in 9" pie plate, bringing dough onto rim of plate. Flute if desired. Cover edge with 2 to 3 inch strip aluminum foil to prevent burning.

Bake until set, about 8 minutes; cool.

Heat butter mints and milk in 1 quart saucepan over medium heat, stirring frequently, until mints are melted.

Pour into large bowl; refrigerate until chilled, at least 2 hours.

Pour whipping cream over chilled mint mixture.

Beat on high speed until stiff.

Fold in marshmallows; mound into crust.

Freeze at least 8 hours.

Remove from freezer 10 minutes before cutting.




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                     *  Exported from  MasterCook  *

                           Butterflied Chicken

Recipe By     : Julia Child, Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Chicken, Whole -- broiler/fryer
   3      Tablespoons   Melted Butter
   1 1/2  Teaspoons     Olive Oil
                        Salt
                        Pepper
     1/3  Cup           Dijon Mustard
   3      Tablespoons   Scallion -- minced
     1/2  Teaspoon      Tarragon
   5      Drops         Hot Pepper Sauce
   1 1/2  Cups          Fresh Bread Crumbs

Butterflied chicken.  To butterfly a chicken.  Choose a 3-1/2 lb. broiler/fryer chicken.  With a heavy knife or sturdy shears, cut down close to the backbone from neck to tail on each side to remove it.  Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs; this flattens the chicken.  Fold the wings akimbo behind the shoulders, and then make a slit in the skin at either side of the breast tip.  Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the skin slit.  Repeat on the other side.

Broiling:  brush butterflied chicken all over with a combination of butter and olive oil.  Arrange the chicken skin-side down (flesh-side up!) in a broiling pan (not on a rack) and set them so the surface of meat is about 5" from the hot broiler element.  After 5 minutes, brush the flesh, which should just be starting to brown, with butter and oil.  Baste again in 5 minutes - use juices in the pan as butter mixture is used up.  Sprinkle lightly with salt and pepper and turn the chicken skin-side up.  Broil and baste 10 minutes more.

NOTE:  For a plain broil with no mustard and crumbs, give 15 rather than 10 minutes to a side, until juices run clear yellow from pricked drumsticks.

Mustard and herb coating.  Drain fat and juices out of pan into a small bowl; skim off and discard all but about 4 tablespoons of fat from top of juices.

Blend mustard in another bowl with scallions or shallots, tarragon and hot pepper sauce.

Beat up reserved fat and juices and blend half of them into the mustard.  Spread the mustard over the chicken, then pat on a coating of fresh white breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in a blender or a processor.)  Baste crumbs with remaining fat and juices.

Final cooking.  Roast in the upper third of a 400-degree oven for 10 to 12 minutes (20 minutes if cooking is delayed).  Crumbs should brown lightly.

Chicken is done when drumsticks are tender when pressed.

Carve into serving pieces at the table, or arrange them on a hot platter in the kitchen.

BARBECUE NOTE:  
The crumb coating makes for difficult barbecuing, since the crumbs tend to burn and fall off into the fire.  However, you can use just the mustard and herb mixture, basted on during the last few minutes of cooking (beat a few tablespoons of oil into the mustard to take place of chicken fat and juices).


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                     *  Exported from  MasterCook  *

                         Buttermilk & Yeast Rolls

Recipe By     : Hugh Ann Maxwell, Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Quart         Buttermilk -- warmed
   1      Cup           Shortening
   1      Cup           Sugar
   2      Packages      Yeast
     1/2  Cup           Warm Water
                        Flour
     1/2  Cup           Flour
   2      Teaspoons     Baking Powder
   1      Teaspoon      Salt
   1      Teaspoon      Baking Soda

Dissolve yeast in warm water.

Mix buttermilk, shortening, sugar and yeast.  Add enough flour to make a thick batter.

Set to rise double in size.

Mix 1/2 cup flour, baking powder, salt & soda.  Add to batter.  Add enough flour to make dough handle until not sticky.

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                     *  Exported from  MasterCook  *

                           Buttermilk Biscuits

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Biscuits                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour
   3      Teaspoons     Baking Powder
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Baking Soda
   6      Tablespoons   Shortening
   1      Cup           Buttermilk

Sift flour, baking powder, salt and soda into large mixing bowl.

Cut in shortening with pastry blender until mixture resembles coarse corn meal.

Make a well in the center of the dough and pour in buttermilk all at once.

Stir until all is mixed and dough easily leaves the bowl.

Place dough on lightly floured board  and knead for 15 turns.

Roll out to desired thickness: 3/8" for crusty biscuits and a little over 1/2" for fluffy biscuits.

Cut into rounds.

Bake in top third of a preheated 450 degree oven for about 12 minutes or until golden brown.

Makes about 24 standard sized biscuits.

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                     *  Exported from  MasterCook  *

                          Buttermilk Lemon Cake

Recipe By     : O'Dills, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          sugar
   1 1/2  cups          crisco
   4                    eggs -- well beaten
   1      cup           buttermilk
   1      teaspoon      soda
   1      teaspoon      salt
   3 1/2  cups          flour
   1      teaspoon      lemon extract
   1      teaspoon      butter flavoring

Cream sugar and crisco together.

Add eggs and buttermilk.

Sift dry ingredients together and add to buttermilk mixture.

Bake in tube pan for 2 hours at 300 degrees.




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                     *  Exported from  MasterCook  *

                            Buttermilk Pie #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         oleo -- melted
   1 1/2  cups          sugar
     1/4  cup           flour
     1/2  cup           buttermilk
   3                    eggs
   1      teaspoon      vanilla

Mix until smooth.

Bake at 350 degrees for 45 minutes.

Yield 1 9" pie.




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                     *  Exported from  MasterCook  *

                            Buttermilk Pie #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   3                    egg yolks
     1/2  teaspoon      salt
   1      tablespoon    lemon juice
   3                    egg whites
     2/3  cup           sugar
   3      tablespoons   flour
   1      teaspoon      grated lemon rind
   2      cups          buttermilk -- scalded

Cream butter and sugar; add egg yolks, one at a time, beating well after each addition.

Add flour, salt and lemon rind and juice; mix well.

Add hot buttermilk and fold into stiffly beaten egg whites.

Pour into 10" baked pie shell (sprinkle with nutmeg, if desired) and bake at 425 degrees 10 minutes.

Reduce heat to 350 degrees and bake another 30 minutes.




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                     *  Exported from  MasterCook  *

                            Buttermilk Pie #3

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      "             unbaked pie shell
     1/2  cup           butter
   2      cups          sugar
   3      tablespoons   flour -- rounded
   3                    eggs -- beaten
   1      cup           buttermilk
   1      teaspoon      vanilla
   1      dash          nutmeg (optional)

Have butter soft; add sugar; cream together well.

Add flour and eggs; beat well.

Stir in buttermilk, vanilla and nutmeg.

Pour into unbaked pie shell.

Bake 45 to 50 minutes at 350 degrees.

Place on wire rack to cool completely before servings.




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                     *  Exported from  MasterCook  *

                             Butternut Squash

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    butternut squash -- (1 to 2)
                        salt to taste
                        butter
                        brown sugar

Peel, slice and cook squash in small amount of water. When tender, drain and mash.

Add salt, butter and brown sugar to taste.

Turn into greased casserole dish.

Bake in 350 degree oven 15 to 20 minutes, or until bubbly.




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                     *  Exported from  MasterCook  *

                           Butterscotch Bonanza

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FILLING***
   1      package       butterscotch pudding mix
     3/4  cup           chopped dates
     1/2  cup           chopped walnuts
     1/2  cup           flour
     1/2  cup           firmly packed brown sugar
     1/4  teaspoon      salt
     1/2  cup           applesauce
     1/2  cup           margarine or butter -- softened
   2                    egg yolks (reserve whites)
                        ***CAKE***
   1      package       pillsbury plus yellow cake mix
   1      teaspoon      cinnamon
   1      cup           applesauce
     1/3  cup           oil
   2                    egg whites
   1                    egg
                        ***FROSTING***
   1      envelope      whipped topping mix
                        remaining instant butterscotch pudding
                        -- mix
   1      cup           milk

Heat oven to 350 degrees.

Grease and flour two 9" round pans; line bottom with waxed paper and grease and flour bottom again.

In large bowl; blend 1/3 cup pudding mix (reserve remaining pudding mix for frosting) with remaining filling ingredients until moistened. Beat 2 minutes at highest speed. Spread into prepared pans.

In large bowl, blend all cake ingredients until moistened. Beat 2 minutes at highest speed. Pour over filling in pans, spreading to cover.

Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.

Immediately invert pans onto cooling racks; cool layers 10 minutes before removing waxed paper. Cool completely.

Place layers, filling sides together, on serving plate.

In small bowl, blend frosting ingredients until moistened. Beat at highest speed until peaks form, about 5 minutes.

Frost sides and top of cake.

Store in refrigerator.




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                     *  Exported from  MasterCook  *

                           Butterscotch Cookies

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour
   1      teaspoon      soda
   1      teaspoon      cream of tartar
     1/2  teaspoon      salt
   1      cup           butter
   2      cups          brown sugar
   2                    eggs
   1      teaspoon      vanilla
   1      cup           chopped nuts

Sift flour, soda, cream of tartar and salt together.

Cream butter and sugar until fluffy.

Add dry ingredients, eggs and vanilla. Beat well.

Add nuts.

Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.

Place on ungreased baking sheet and bake at 400 degrees 8 to 10 minutes.

Yield: 6 dozen cookies.




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                     *  Exported from  MasterCook  *

                          Butterscotch Frosting

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   granulated sugar
     1/4  cup           boiling water
   2 1/2  cups          confectioners sugar
     1/4  cup           milk
   2      tablespoons   butter

Make a caramel syrup of the granulated sugar by heating it slowly over a flame until it melts and becomes straw colored. Remove from fire. Add boiling water carefully as it splatters. Stir until sugar is dissolved.

Cream butter until soft. Add 1/2 cup confectioner's sugar. Then add sugar syrup, beating well. Add remaining confectioner's sugar gradually, thinning with milk to a spreading consistency.

Helpful kitchen hints




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                     *  Exported from  MasterCook  *

                          Butterscotch Haystacks

Recipe By     : Rose Strom
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        butterscotch morsels
   1      cup           peanuts -- salted
   3      ounces        chow mein noodles

Melt butterscotch in top of double boiler over hot water (not boiling).  When smooth add peanuts and noodles.  Stir until nuts and noodles are covered with butterscotch.  Spoon drop on wax paper.

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                     *  Exported from  MasterCook  *

                            Butterscotch Yams

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Potatoes                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        yams -- cooked, peeled and
                        -- quartered, or
   2      cans          yams -- well drained
     1/2  cup           karo light or dark corn syrup
     1/2  cup           firmly packed brown sugar
     1/4  cup           heavy cream or half-and-half
   2      tablespoons   margarine
     1/2  teaspoon      salt
     1/2  teaspoon      cinnamon

Arrange yams in single layer in 13x9x2 inch baking dish.

Bake in 325 degrees oven 15 minutes.

In heavy 2-quart saucepan combine remaining ingredients. Stirring constantly, bring to boil over medium heat and boil 5 minutes. Pour over yams.

Bake, basting frequently, 15 minutes longer.

MICROWAVE DIRECTIONS: In 3-quart microwave baking dish stir corn syrup, brown sugar, cream, margarine, salt and cinnamon. Microwave at High (100%), stirring once, 3 to 4 minutes. Add yams; toss to coat well. Microwave, basting once, 6 minutes or until glazed.




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                     *  Exported from  MasterCook  *

                             Cabbage Salad #1

Recipe By     : Susie & George Henderson
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          cabbage
                        onion
   1      tablespoon    sugar
                        salt & pepper to taste
                        celery salt & seeds to taste
                        mayonnaise

Chop cabbage very fine. Mix all ingredients well.

Note: Need a large wooden bowl & chopper to make cabbage chop fine.




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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                             Cabbage Salad #2

Recipe By     : Susie & George Henderson
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          cabbage -- chopped very fine
                        onion
   1      tablespoon    sugar
                        salt & pepper
                        celery seed

Mix together




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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                           Cajun Chex Party Mix

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1      tablespoon    parsley flakes
   1      teaspoon      celery salt
   1      teaspoon      garlic powder
     1/2  teaspoon      cayenne pepper
   8      drops         red hot pepper sauce
   2 2/3  cups          Wheat Chex
   2 2/3  cups          Corn Chex
   2 2/3  cups          Rice Chex
   1 1/2  cups          French-fried onions -- 3 oz.

Preheat oven to 250 degrees.

In open roasting pan melt butter in oven.  Remove.  

Stir in parsley, celery salt, garlic, cayenne pepper and pepper sauce.
Gradually add cereals, stirring until all pieces are evenly coated.

Bake 35 to 40 minutes, stirring every 15 minutes.

Add onions; mix well.

Spread on absorbent paper to cool.  

Store in air tight container.

MICROWAVE DIRECTIONS:  In 4 quart microwave-safe dish melt butter on HIGH 1 minute.  Stir in parsley, celery salt, garlic, cayenne pepper and pepper sauce.  Gradually add cereals, stirring until all pieces are evenly coated.  Cook on High 3  to 4 minutes, stirring every 1 .  Add onions; mix well.  Cook an additional 1  minutes.  Spread on absorbent paper to cool.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4295

                     *  Exported from  MasterCook  *

                      California Chef's Pizza Blend

Recipe By     : Barbara Price, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Made Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    onion flakes
   1      tablespoon    toasted sesame seeds
   1      tablespoon    dried rosemary
   1      tablespoon    dried basil
   1      tablespoon    garlic powder
     1/2  tablespoon    dried marjoram
     1/2  tablespoon    dried oregano
     1/2  tablespoon    ground ginger
     1/2  tablespoon    dry mustard

Put all ingredients in a blender, not a food processor, and blend until finely ground.

Store in a shaker jar.

Good for vegetables, pizza or pasta sauce.

This will keep well in an airtight jar for a year.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                    California Chicken With Mushrooms

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    fryer chicken -- cut in serving
                        -- pieces
     1/2  cup           fresh orange juice
   1      teaspoon      salt
   1      teaspoon      dry mustard
   1      teaspoon      paprika
     1/4  teaspoon      tabasco sauce
   1      tablespoon    grated orange rind -- (up to 2)
     1/3  cup           salad oil
     3/4  cup           sliced fresh mushrooms [or -- 1 can (4 oz.)
                        -- sliced mushrooms,
                        -- drained]
   2      tablespoons   butter

Heat oven to 400 degrees.

Place chicken, skin side down, in single layer in a shallow baking pan lined with foil.

Mix all ingredients except mushrooms and butter.

Pour orange sauce over pieces of chicken.

Bake 45 minutes, basting occasionally.

Turn over and bake 15 to 25 minutes longer.

Meanwhile, saut mushrooms in butter.

To serve, spoon mushrooms and any remaining sauce over hot chicken.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                            Calumet Apple Cake

Recipe By     : Calumet
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted flour
   2      teaspoons     calumet baking powder
     1/2  teaspoon      salt
   4      tablespoons   butter
     3/4  cup           milk
   2      tablespoons   melted butter
   4      tablespoons   sugar
     1/4  teaspoon      nutmeg
     3/4  teaspoon      cinnamon
   3                    apples -- pared, quartered,
                        -- and thinly sliced

Sift flour once, measure, add baking powder and salt and sift again. Cut in butter.

Add milk gradually until soft dough is formed.

Roll 3/8 inch thick on slightly floured board.

Place in bottom of 8x8x2 inch pan.

Spread with butter, sprinkle with 2 Tbsp. sugar, nutmeg and cinnamon.

Place apple slices on dough in rows, slices overlapping.

Sprinkle with remaining 2 Tbsp. sugar and a dash of cinnamon.

Bake in hot oven (450 degrees) 20 minutes, or until apples are tender.

Serve with hard sauce.

Busted by Barb at <abprice@wf.net>


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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                           Calumet Corn Muffins

Recipe By     : Calumet
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins                          Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
   1      cup           corn meal
   2      teaspoons     calumet baking powder
   1      teaspoon      salt
   1      cup           milk
     1/4  cup           molasses
   1                    egg -- well beaten
   1      tablespoon    butter -- melted

Sift flour once, measure, add corn meal, baking powder and salt, and sift together three times.

Combine milk, molasses, egg and butter; add gradually to flour mixture and beat.

Bake in hot, greased muffin pans in hot oven (400 degrees) 20 minutes.

Busted by Barb at <abprice@wf.net>


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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                            Calumet Cup Cakes

Recipe By     : Calumet
Serving Size  : 6    Preparation Time :0:00
Categories    : Cup Cakes                        Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3  Cups          Cake Flour -- shifted
   1 1/2  Teaspoons     Baking Powder
     1/3  Cup           Butter
   1      Cup           Sugar
   2                    Eggs -- well beaten
     1/2  Cup           Milk
   1      Teaspoon      Lemon Or Vanilla Extract

Sift flour once, measure, add baking powder and sift together three times.

Cream butter, thoroughly, add sugar gradually, and cream together until light and fluffy.

Add eggs, then flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

Add flavoring.

Pour into greased muffin pans, filling then about 2/3 full.

Bake in moderate oven (350 degrees) 20 to 25 minutes.

Makes 2 dozen cup cakes.




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

NOTES : Cakes may be covered with assorted frostings, and decorated with nuts and candied fruits.

Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                           Calumet Date Muffins

Recipe By     : Calumet
Serving Size  : 18   Preparation Time :0:00
Categories    : Muffins                          Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          sifted flour
   2      teaspoons     calumet baking powder
     1/2  teaspoon      salt
   4      tablespoons   butter
   4      tablespoons   sugar
   1                    egg -- well beaten
   1      cup           milk
     1/2  cup           dates -- seeded and sliced

Sift flour once, measure, add baking powder and salt, and sift again.

Cream butter, add sugar gradually, and cream together thoroughly.

Add egg; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add dates.

Bake in greased muffin pans in hot oven (425 degrees) 20 minutes.

Busted by Barb at <abprice@wf.net>


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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                            Calumet Fruit Cake

Recipe By     : Calumet
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sifted cake flour
   1      teaspoon      calumet baking powder
     1/2  teaspoon      cloves
     1/2  teaspoon      cinnamon
     1/2  teaspoon      mace
   1      pound         butter
   1      pound         brown sugar
  10                    eggs -- well beaten
     1/2  pound         candied cherries
     1/2  pound         candied pineapple
   1      pound         dates -- seeded and sliced
   1      pound         raisins
   1      pound         currants
     1/2  pound         citron -- thinly sliced
     1/2  pound         candied orange and lemon peel
     1/2  pound         nut meats -- chopped
   1      cup           honey
   1      cup           molasses
     1/2  cup           cider

Sift flour once, measure, add baking powder and spices, and sift together three times.

Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy.

Add eggs, fruits, peel, nuts, honey, molasses, and cider.

Add flour gradually.

Bake in four paper-lined pans, 8x8x2 inches, in slow oven (200 degrees) 2 1/2 to 3 hours.

Makes 10 pounds fruit cake.

Busted by Barb at <abprice@wf.net>


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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                             Calumet Muffins

Recipe By     : Calumet
Serving Size  : 12   Preparation Time :0:00
Categories    : Muffins                          Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted flour
   2      teaspoons     calumet baking powder
   2      tablespoons   sugar
     1/2  teaspoon      salt
   1                    egg -- well beaten
   1      cup           milk
   4      tablespoons   butter -- melted

Sift flour once, measure, add baking powder, sugar and salt, and sift again.

Combine egg, milk and butter; add to flour mixture gradually, beating only enough to blend ingredients.

Bake in greased muffin pans in hot oven (425 degrees) 30 minutes.

Busted by Barb at <abprice@wf.net>


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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                       Calumet Nut Or Raisin Bread

Recipe By     : Calumet
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sifted flour
   3      teaspoons     calumet baking powder
   1      teaspoon      salt
   1      cup           nut meats -- chopped
   3      tablespoons   butter
   1      cup           sugar
   1                    egg -- well beaten
   1 1/4  cups          milk

Sift flour once, measure, add baking powder and salt, and sift together three times.

Add nuts.

Cream butter, and add sugar; then add egg, milk, and flour. Stir only until smooth.

Bake in greased loaf pan, 9x4x3 inches, in moderate oven (350 degrees) 1 hour and 10 minutes.

Note: One cup raisins may be used instead of nuts.

Busted by Barb at <abprice@wf.net>


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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                            Calumet Quick Cake

Recipe By     : Calumet
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted swans down cake flour
   2      teaspoons     calumet baking powder
   1      cup           sugar
     1/2  teaspoon      salt
   2                    egg whites -- unbeaten
                        soft butter as needed
     1/2  cup           milk
     1/2  teaspoon      vanilla

Sift flour once, measure, add baking powder, sugar, salt and sift together three times.

To egg whites in cup, add enough butter to half fill cup; add enough milk to fill it completely.

Turn into flour, add vanilla, and beat vigorously 2 minutes.

Bake in two greased 8 inch layer pans in moderate oven (375 degrees) 25 minutes.

Spread Mocha Frosting between layers and on top of cake when cool.

Busted by Barb at <abprice@wf.net>


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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                          Calumet Sugar Cookies

Recipe By     : Calumet
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          sifted flour
   1 1/2  teaspoons     calumet baking powder
     1/2  teaspoon      nutmeg
     1/2  cup           butter
   1      cup           sugar
   2                    eggs -- well beaten
                        grated rind -- 1 lemon
   1      tablespoon    rich milk or cream

Sift flour once, measure, add baking powder and nutmeg, and sift together twice.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, lemon rind and cream, and beat well.

Add flour, a small amount at a time. Beat after each addition until smooth.

Roll into thin sheet on slightly floured board. Cut with floured cooky cutter and dredge with sugar.

Bake in hot oven (425 degrees) 7 minutes.

Makes 2 1/2 dozen 3" cookies.

They may be cut in fancy shapes.

Busted by Barb at <abprice@wf.net>


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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                             Can Green Beans

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Canning                     Vegetables
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      gallon        green beans
   6      tablespoons   sugar
   4      tablespoons   salt
   1      cup           vinegar

Snap beans and rinse.

Cook beans on top of stove 20 minutes, put into hot jars.

Combine sugar, salt and vinegar. Cook until hot. Pour over green beans in jars.

Seal jars.

Makes 1 gallon.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                        Canadian White Fruit Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         coconut
   1 1/2  pounds        pecans -- coarse broken
     1/4  pound         candied cherries -- halved
     1/2  pound         golden raisins
     1/2  pound         candied pineapple (red and green) -- cut in thin strips
   4      cups          sifted all-purpose flour
   6                    eggs -- separated
   1 1/2  cups          butter
   2      cups          sugar
     3/4  cup           milk
     3/4  cup           pineapple juice
   1      teaspoon      almond extract
   1      teaspoon      cream of tartar

Line 10" tube pan with well-greased brown paper.

Mix pecans, pineapple strips and cherries in large bowl with raisins.

Sift and measure flour. Mix about half a cup with fruit and nuts and coconut.

Cream butter with hand until soft. Work in sugar gradually until mixture is light and fluffy.

Beat egg yolks with fork. Add them gradually to butter mixture, mixing well after each addition.

Combine milk, pineapple juice and almond extract. Add to butter mixture alternately with flour.

Now set oven at 275 degrees.

Beat egg whites until foamy, then add cream of tartar. Continue beating until whites are stiff enough to hold shape but not stiff enough to cling to bowl when tipped.

Pour butter mixture over fruit and nuts and mix well with both hands.

Mix or fold in beaten egg whites.

Pour into pan and bake 3 hours.

Place pan of water in oven with baking cake to keep it moist.

Every few days it may be moistened with pineapple juice.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                             Candied Apricots

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        dried apricots
   1 1/4  cups          water
   1 1/2  cups          sugar
     1/4  cup           brandy
                        granulated sugar for coating apricots

Combine apricots and water. Heat to boiling and simmer 5 minutes. Cool. Drain and measure 1 cup liquid from apricots (add water, if necessary, to make this amount).

Turn 1 cup liquid into a 9" skillet.

Add 1-cup sugar and brandy, and heat to boiling, stirring until sugar dissolves. Add drained apricots, and simmer 10 minutes. Remove from heat, cover and allow to stand several hours or overnight.

Add remaining 1/2-cup sugar, and boil slowly 5 minutes. Let stand as before.

Cook twice more for 5 minutes each time, allowing apricots to stand in the syrup for several hours or overnight between each cooking. Cool in syrup, then drain well.

Arrange apricots on a wire cake rack and set over a shallow pan, to drain and dry.

To make fruit less sticky, place in an oven with a pilot light for 24 hours, or heat oven and then place in oven to dry.

Coat with sugar.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                             Candied Cashews

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Snacks
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        cashews -- amount you want
   1      cup           sugar
   1      cup           butter
     1/4  cup           lemon juice
                        cinnamon -- to taste

Cut cashews into small pieces.

Layer in heavy pan with sugar and dot with butter and sprinkle with cinnamon.

Repeat layer.Pour lemon juice over all.

Cover and start on low heat after cashews are almost tender remove cover and let cook down until glazed and tender.

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


                     *  Exported from  MasterCook  *

                         Candied Grapefruit Peel

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        grapefruit peel
   1 1/2  cups          sugar
   1      cup           water
                        granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                            Candied Lemon Peel

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        lemon peel
   1 1/2  cups          sugar
   1      cup           water
                        granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                           Candied Orange Peel

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ORange peel
   1 1/2  cups          sugar
   1      cup           water
                        granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue to cook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                 Candied Orange, Grapefuit and Lemon Rind

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    oranges
   4                    grapefruits
   2                    lemons
   1 1/2  cups          sugar
     1/4  teaspoon      salt
     3/4  cup           eater
   1      package       jello -- any flavor

Take peeling from all three fruits and cut up in strips.  Boil 20 minutes, starting with cold water.  Pour off and boil again for 20 minutes, pour off and repeat boiling for 3rd time.  Drain.  
In saucepan dissolve sugar in3/4 cup water then add peels.  boil or simmer 20 minutes or until peels are transparent.  Gradually add to peels and package of jellor.  Stir over low heat, about 20 minutes or so.  Drain overnight in a colander.  Next morning roll in sugar.  Delicious Candy.

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                     *  Exported from  MasterCook  *

                             Candied Popcorn

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     1/2  cup           molasses
   1      tablespoon    butter
   1      tablespoon    cider vinegar
     1/4  teaspoon      baking soda
   3      quarts        popped popcorn

Butter a 15 1/2 x 11 inch jelly roll pan and a large bowl.

In heavy saucepan over medium heat, cook sugar, molasses, butter and vinegar until mixture reaches 244 degrees to 248 degrees on candy thermometer, or until small amount of mixture forms firm ball when dropped into very cold water.

Place 1 1/2 quarts popcorn in large bowl. With spoon, beat baking soda into molasses mixture until well combined; pour half into popcorn.

Stir quickly until popcorn is coated. With buttered hands, spread mixture onto half of jelly roll pan; repeat with remaining popcorn and molasses mixture; cool.

When cool break mixture into pieces.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                    Candied Sweet Potatoes With Honey

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Potatoes                         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         sweet potatoes -- cooked and halved
     1/4  cup           melted butter
     3/4  cup           honey
     3/4  cup           orange juice
     1/4  teaspoon      salt
   1      tablespoon    cornstarch

Place potatoes in greased 8x8x2 inch pan.  Blend butter, honey, oragne juice, salt and cornstarch. cook until slightly thickened, stirring constantly.  Pour over potates.  Bake at 450 degrees for 10 minutes
6 to 8 servings.

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                     *  Exported from  MasterCook  *

                              Candy Bon Bons

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           peanut butter
   1      cup           powdered sugar
   1      cup           chopped nuts
   1      cup           chopped dates
   2      tablespoons   butter -- melted
   6      ounces        chocolate chips -- melted
   1      square inch   paraffin wax

Melt chocolate and wax in double boiler.

Mix peanut butter, sugar, nuts and dates and roll into small balls.  Roll mixture in chocolate mixtue and place on waxed paper.

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


                     *  Exported from  MasterCook  *

                           Candy Cane Ring Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       betty crocker supermoist white cake mix
   3                    egg whites
   1      cup           water
     1/4  cup           vegetable oil
     1/2  teaspoon      peppermint extract
     1/2  teaspoon      red food color
                        glaze (see frosting section)
                        crushed peppermint hard candies

Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan.

Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, until moistened.

Pour about 2 cups of the batter into pan.

Pour about 3/4 cup and the batter into small bowl; stir in food color.

Carefully pour pink batter over white batter in pan. Carefully pour remaining batter over pink batter.

Bake until cake pulls away form sides of pan and springs back when touched lightly near center 45 to 50 minutes.

Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool completely.

Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle top with peppermint candies.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                             Canned Pimientos

Recipe By     : Marthalyn Slatts of Grand Prairie
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Canning                     Dallas Times Herald

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        fresh pimientos
                        half pint canning jars
     1/4  teaspoon      salt to each jar
     1/4  teaspoon      olive oil to each jar
   1      small         bay leaf to each jar
   1      small         garlic clove to each jar
   1      tablespoon    water to each jar

Blister and peel pimientos.

Either slice or cut in halves.

Pack into jars very firmly and then wedge in some more.

To each jar add remaining ingredients.

Seal jars and pressure 10 minutes.

Dallas Times Herald, Oct. 27, 1977

Busted by Barb at <abprice@wf.net>


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

NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                            Cantaloupe Pickles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         cantaloupe -- slightly underipe
   4      cups          cider vinegar
   2      cups          water
   1      teaspoon      ground mace
   2      sticks        cinnamon
   2      tablespoons   whole cloves
   4      cups          sugar

Peel cantaloupe and cut in 1" cubes.  Place in 1 gallon crock or glass bowl.  Combine vinegar, water and mace in 3 quart saucepan.  Add cinnamon and cloves (tied in cheese cloth bag)  Bring to boil; pour over cantaloupe.  Let stand, covered, 12 to 18 hours in cool place.  

Drain cantaloupe, reserving liquid in 4 quart kettle.  Bring liquuid to boil, stir in sugar, add cantaloupe.  simmer, uncovered, until cantalouype is translucent., about 1 hour.  Remove speice bag.  Remove cantaloupe with slotted sppon.. REturn liquid to boiling; boil uncoverd 10 more minutes/  Pack cantaloupe jinto 2 sterlized hot pint jars.  cover with syrup to with in 1/4 inch of jar top.  Wipe jar rim; adjust lids.

Process in boiling water bath 5 minutes.  Start to cout processing time when water in canner returns to boiling. Remove jars.  Makes 2 pints.

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                     *  Exported from  MasterCook  *

                        Cantaloupe, Peach Conserve

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cantaloupe -- peeled and chopped
   4      cups          peaches -- peeled and chopped
   6      cups          sugar
     1/4  cup           lemon juice
     1/2  teaspoon      ground nutmeg
     1/4  teaspoon      salt
   1      teaspoon      grated lemon rind
     1/2  cup           chopped walnuts -- optional

Combine contaloupe and peaches in large saucepan.  simmer 20 minutes, stirring until there is enough liquied to prevent fruit from sticking.

Add sugar and lemon juice.   coil until thick, add nutmeg, salt, lemon peel and nuts, boil 3 minutes.

Ladle into sterized hot hars to within 1/8" of jar top.  Wipe jar rim; adjust lids.  Process in boiling water bath for 5 minutes.  Remove from canner and complete seals unless closures are self-sealing type.  

Makes 4 to 5 half pints.

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                     *  Exported from  MasterCook  *

                             Caramel Delight

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          flour
   1      cup            -- 
   3                    minute brand oats
     1/2  cup           brown sugar
   1 1/2  cups          chopped nuts
   1      cup           butter -- melted
   6      ounces        caramel topping
     1/2  gallon        vanilla ice cream -- softened

Combine flour, oats, brown sugar and nuts.

Stir in melted butter.

Spread in a thin layer over a cookie sheet and bake at 350 degrees for 20 minutes or until brown.

Cool and then crumble.

Put 1/2 of the crumbs in a 13x9 inch pan.

Spoon caramel topping over crumbs.

Slice softened ice cream over topping.

Top with remaining crumbs and freeze.

Cut in squares to serve.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                             Caramel Frosting

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         margarine
   2      cups          sugar
   2      cups          milk

Melt margarine and add sugar. Stir over heat until light brown.

Add milk. Cook until mixture forms soft ball in water.

When cool frost completely cooled cake.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                              Caramel Icing

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sugar
   1      pinch         salt
   1      cup           milk
     1/2  cup           sugar

Put 3 cup's sugar, pinch salt and milk in saucepan and bring to boiling point.

Melt 1/2 cup sugar in a small iron skillet and pour into boiling milk mixture.

Cook to a soft ball.

Remove from heat and cool a few minutes until it begins to cream or gloss. Spread rapidly on cake.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                            Caramel Layer Cake

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3  cups          cake flour
   1 1/2  teaspoons     baking powder
     1/3  cup           butter
   1      cup           sugar
   2                    eggs -- well beaten
     1/2  cup           milk
   1      teaspoon      vanilla

Sift flour once, measure, add baking powder, and sift together three times.

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

Add eggs, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth.

Add vanilla.

Bake in two greased 8 inch layer pans in moderate oven (375 degrees) 25 minutes.

Spread Caramel Frosting between layers and on top and sides of cake.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                         Caramel Pecan Dream Bars

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BASE***
   1      package       pillsbury plus yellow cake mix
     1/3  cup           margarine or butter -- softened
   1                    egg
                        ***FILLING***
   1      can           sweetened condensed milk
   1                    egg
   1      teaspoon      vanilla
   1      cup           chopped pecans
     1/2  cup           heath bits o'brickle baking chips

Heat oven to 350 degrees.

Grease 13x9 inch pan.

In large bowl, combine cake mix, margarine and egg. Mix at highest speed until crumbly. Press into prepared pan.

In small bowl, beat milk, egg and vanilla until blended. Stir in pecans and Bits O'Brickle chips. Pour over base in pan; spread to cover.

Bake at 350 degrees for 25 to 35 minutes or until light and golden brown.

Center may appear loose but will set upon cooling.

Allow bars to cool completely before cutting.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                          Carnation Pumpkin Pie

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs -- slightly beaten
   1 1/2  cups          canned pumpkin
   1      cup           sugar
     1/2  teaspoon      salt
   1      teaspoon      cinnamon
     1/4  teaspoon      ginger
     1/4  teaspoon      cloves
     1/4  teaspoon      nutmeg
   1 2/3  cups          undiluted carnation evaporated milk
   1                    single (9") crust unbaked pie shell

Combine eggs, pumpkin, sugar, salt and spices.

Gradually add evaporated milk. Mix well.

Pour into unbaked pie shell.

Bake in hot oven (425 degrees) 15 minutes; reduce to moderate heat (375 degrees) and continue baking about 40 minutes, or until knife inserted near center of pie comes out clean. Cool before serving.

Garnish if desired.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                               Carrot Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   1      teaspoon      salt
   3      teaspoons     cinnamon
   2      teaspoons     soda
   4                    eggs
   2      cups          sugar
   1 1/4  cups          vegetable oil
   3      cups          grated carrots

Sift flour, salt, cinnamon and soda together.

Beat eggs and add with sugar and oil to first mixture.

Last add carrots.

Pour into greased 9x13 inch pan.

Bake at 350 degrees 35 to 45 minutes, testing with a toothpick.

Frost. (see recipe for Icing Mix)

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                              Carrot Cake #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   2      cups          sugar
   1 1/2  cups          oil
   4                    eggs
   3      cups          grated carrots
     1/2  cup           chopped nuts
   2      teaspoons     baking soda
   1      teaspoon      salt
   1      teaspoon      cinnamon

Sift flour, soda, salt and cinnamon and mix with oil and eggs.  Add raw grated carrots and nuts.  Bake in layers in 300 degree oven for 30 to 40 minutes.

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                     *  Exported from  MasterCook  *

                            Carrot Cake Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         powdered sugar
     1/2  stick         butter or margarine
   8      ounces        cream cheese
   1      teaspoon      vanilla

Mix together and spread between layers and on top of carrot cake.

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                     *  Exported from  MasterCook  *

                              Carrot Loaves

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    eggs
   1 1/2  cups          vegetable oil
   2      cups          shredded carrots
   1 1/2  cups          sugar
   1      teaspoon      vanilla
   2      tablespoons   grated orange peel
   3 1/3  cups          all-purpose flour
   2      teaspoons     baking soda
   1      teaspoon      baking powder
   1      teaspoon      salt
   1      teaspoon      cinnamon
   1      teaspoon      cloves
     2/3  cup           chopped nuts

Heat oven to 250 degrees.

Grease and flour 2 loaf pans, 9x5x3 inches.

Beat eggs, oil, carrots, sugar, vanilla and orange peel on low speed, scrapping bowl occasionally, 1 minute.

Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds.

Stir in nuts.

Spread in pans.

Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.

Cool 10 minutes; remove from pans.

Cool completely before slicing.

Refrigerate leftover bread.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                             Carrot Nut Bread

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           corn oil
     3/4  cup           sugar
   1 3/4  cups          unsifted flour
   2 1/2  teaspoons     baking powder
     1/2  teaspoon      salt
   1      teaspoon      ground cinnamon
   1      cup           shredded carrot
   2                    eggs
     1/2  cup           chopped nuts

Grease 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.

In large bowl, stir together corn oil and sugar.

Stir together flour, baking powder, salt and cinnamon; stir into corn oil mixture.

Stir in carrot.

Add eggs, 1 at a time, beating well after each addition.

Stir in nuts.

Turn into prepared pan.

Bake in 350 degree oven 55 to 60 minutes or until cake tester inserted in center comes out clean.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                         Carrot Pecan Cake Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   8      ounces        cream cheese
   2      cups          confectioners' sugar -- sifted
   1      teaspoon      vanilla
     1/2  cup           coconut -- grated
     1/2  cup           chopped pecans

While at room temperature, blend together butter and cream cheese. Slowly blend in confectioners sugar; add vanilla., coconuta and peacans.  Mixixing well.  Frost the cake.

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                     *  Exported from  MasterCook  *

                              Carrot Relish

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Pickles & Relishes
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        carrots -- sliced
   1      medium        onion -- chopped
   1      medium        green pepper -- chopped
   1      cup           sugar
   1      teaspoon      salt
   1      teaspoon      dry mustard
   1      teaspoon      black pepper
     1/2  cup           corn oil
     3/4  cup           white vinegar
   1      teaspoon      worcestershire sauce
   1      can           (8 oz.) tomato sauce

Salt carots and cook until done; set aside.

Chop onion and green pepper and set aside.

Mix sugar, salt, dry mustard and pepper; stir well.

Add corn oil, vinegar, worcestershire sauce and tompato sauce; mix well.

Combine carrots, onions and peppers. Pour liquid mixtue over relish and marinate overnight.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                          Carrots - Sweet & sour

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         carrots -- thinly peeled & cook
     3/4  cup           cider vinegar
     1/2  cup           carro liquied
     3/4  cup           sugar
     1/4  cup           onion flakes
   1      teaspoon      parsley
     3/4  teaspoon      pickling spice

Peel carrots, cut half cross wise, simmer in small amount of boiling salted water.  Cool suficently to cut in julinne sticks.

In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices.  Simmer to flavor, then add drained cooked carrots.,  Cool refrigerate with a cover over night or8 hours to marinate.  Reheat slightly in liquid to serve.  Keep any left overs refrigerated.  Tasty served cool too.

Serves 6 to 8

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                     *  Exported from  MasterCook  *

                           Carrots And Turnips

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        carrots
                        turnips roots
                        butter
                        salt
                        pepper
                        sugar
   1                    white potato -- optional

Slice and cook carrots and turnips separately. Drain and mash separately.

Mix together. Add butter, salt and pepper and a little sugar.

NOTE: If you feel the turnips might be bitter add a potato while cooking.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                              Cashew Chicken

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      whole         chicken breast
     1/2  pound         mushrooms
   4                    green onions
   1      tablespoon    chicken stock -- disloved in
   1      cup           water
   4      ounces        cashews
     1/4  cup           soy sauce
   2      tablespoons   cornstarch
     1/2  teaspoon      sugar
     1/2  teaspoon      salt
     1/4  cup           salad oil

Bone chicken and remove skin.  Slice horizontally into slices, 1/8 inch thick.  Then cut into 1-inch squares.  Arrange on tray.  

Slice mushrooms.  

Cut green part of onion into 1-inch long pieces.  Slice white part 1/4 inch thick.  Arrange on tray.  

Pour chicken broth into small pitcher.  

Mix soy sauce, cornstarch, sugar, and salt.  Pour into small pitcher.  
Place oil and nuts in container.  

Arrange ingredients at table with electric fry pan.  Heat 1-tablespoon oil to 350 degrees. Add cashews all at once.  Cook 1 minute, shaking pan.  Remove and set aside.  Add remaining oil and chicken.  Cook, quickly, turning, until opaque.  Add mushrooms and broth.  Cover and simmer 2 minutes.  Stir in soy sauce and cook until thickened, stirring constantly.  Simmer 1 minute, uncovered.  Mix in onions.  Sprinkle with cashew nuts.  

Serve over bed of white rice. 

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                     *  Exported from  MasterCook  *

                     Cashew Chicken With Oyster Sauce

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken breast per person
   1                    egg per pound of chicken
     1/4  cup           milk per egg
                        lots of flour
                        salt & pepper -- to taste
   1      bottle        peanut oil
                        ***OYSTER SAUCE***
   8                    chicken bouillon cubes -- to
   4      cups          water
   4      tablespoons   cornstarch
   4      teaspoons     sugar
   2      teaspoons     oyster sauce

Remove all meat from bone and cut in small bite-size pieces. Place cut chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk, salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10 minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan with rest of ingredients and let thicken. Remove 1/2 of sauce and put in another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                                Casseroles

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafoods                         Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   margarine
   2      tablespoons   corn starch
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2      cups          milk
   4      cups          cooked cubed meat or fish
     1/4  cup           seasoned bread crumbs
   1      tablespoon    melted margarine

In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn starch, salt and pepper until smooth.

Remove from heat. Gradually stir in milk until smooth.

Bring to boil over medium heat, stirring constantly, and boil 1 minute.

Mix in meat or fish.

Turn into 1 1/2 qt. casserole.

Mix seasoned bread with melted margarine.

Sprinkle on top of casserole.

Bake in 375 degree oven 25 minutes or until heated.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                        Cauliflowerets Butter Toss

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Microwave

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           fresh or frozen caulifowerets
   1      medium        carrot -- cut into 2x1/4
                        -- inch strips
   2      teaspoons     water
   1 1/2  teaspoons     butter
   1 1/2  teaspoons     snipped fresh parsley
   1      dash          salt
   1      dash          pepper

Place cauliflowerets, carrot and water in one Microwave dish; cover. Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring after half the time. Drain. In second microwave dish, combine butter, parsley, salt and pepper. Microwave at High (100%) 20 to 30 seconds, or until butter melts. Pour over cauliflower and carrots, tossing to coat.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                      Cedric's Casserole (Corrected)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Beef & Veal
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- chopped
   2      tablespoons   butter
     1/2  pound         ground beef
     3/4  teaspoon      salt
     1/8  teaspoon      pepper
   6      cups          cabbage -- coarsely shredded
  10 1/2  ounces        tomato soup, condensed

Add onion and butter together and heat throught but not browning.  Spread in 2 quart baking dish.  Add 3 cups shredded cabbage, cover with meat mixture.  Top with 3 more cups of shredded cabbage. Pour over the top the tomato soup.  Bake 1 hour and serve.

Barb's notes:  I usualy fry the ground beef with salt, pepper, and onion salt and drain before placing in casserole.  Also At times I will add shredded cheese, placing some in the middle and than about 5 minutes before dish is finished cooking will sprinkle shredded cheese on top to let brown.  I love cheese in casserole dishes and this works good with this dish.

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                     *  Exported from  MasterCook  *

                           Celery Seed Dressing

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           confectioners' sugar
     1/4  cup           apple cider vinegar
   2      teaspoons     mustard
   1      teaspoon      salt
   1      teaspoon      paprika
   1      teaspoon      celery seed
   1      cup           salad oil

Combine first 6 ingredients. Slowly add oil, beating constantly until thickened. Cover; chill. If dressing separates, stir well before serving over fruit salads.

Makes 1 1/2 cups.

Busted by Barb at <abprice@wf.net>


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                     *  Exported from  MasterCook  *

                             Champagne Batter

Recipe By     : The Time Magazine, Nov. 13, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Champagne
                Chicken                          Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chicken pieces -- see notes
   1 1/3  cups          all-purpose flour
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1      tablespoon    vegetable oil
   2                    egg yolks -- beaten
     3/4  cup           champagne

In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.  Stir well.,  Gradually add the champagne,, stirring constantly to keep smooth.  Refrigerate batter for 3 to 12 hours.  Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters.

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NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes, shrimp, vegetables or fritters for deep frying.
                     *  Exported from  MasterCook  *

                       Charcoal Grilled Red Snapper

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        red snapper steaks or other fish steaks -- fresh or frozen
     1/2  cup           melted fat or oil
     1/4  cup           lemon juice
     1/4  teaspoon      white pepper
   2      teaspoons     salt
     1/2  teaspoon      worcestershire
   1      dash          liquid hot pepper sauce
                        paprika

Thaw frozen steaks. Cut into serving size portions and place in well greased, hinged wire grills.

Combine remaining ingredients, except paprika.

Base fish with sauce and sprinkle with paprika.

Cook about 4" from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika.

Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork.

Busted by Barb


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                     *  Exported from  MasterCook  *

                         Cheery Cherry Cheese Pie

Recipe By     : Ad
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Family & Friends
                Pies & Pastries                  Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- softened
  14      ounces        sweetened condensed milk -- Eagle brand
     1/3  cup           ReaLemon Lemon Juice
   1      teaspoon      vanilla extract
   1                    graham cracker pie crust, 9 inch
   1      can           cherry pie filling -- chilled

In medium bowl, beat cheese until light and fluffy.  Add milk and blend thoroughly.  Stir in lemon juice and vanilla.  Pour into crust.  chill 3 hours or until set.  Top with desired amount of pie filling before serving. Refrigerate leftovers.

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                     *  Exported from  MasterCook  *

                      Cheese & Spinach Pie - Kiesch

Recipe By     : Gene Mooney
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pie shell -- 9", deep dish
   2      slices        swiss cheese
     1/2  cup           cooked spinach -- chopped
     1/2  cup           sliced mushrooms
   1      can           tender chunk ham * -- chicken or turkey
                         -- flake with fork
   3                    egg -- beaten
   1      cup           half and half
   2      teaspoons     flour
     1/2  teaspoon      salt
     1/4  cup           shredded cheddar cheese

Place Swiss cheese on bottom of pie crust.  Sprinkle with spinach, mushrooms and tender chunk meat.
Mix next foru ingredients, pour into pie shell.  Sprinkle with cheddar cheese.  Bake at 350 degrees for 40 or 45 minutes.

Serves 4 - 6.

Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans toasted -  handful.
Very good.
2 cans drained manderine oranges, mix with cream Italina dressing.

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NOTES : * Can use ground beef or any kind of meat that is cooked and cut up.  Make it 8 ounces or 1 cup of meat.

Very good, Fla. 1980.
                     *  Exported from  MasterCook  *

                               Cheese Ball

Recipe By     : Hazel Strom, 1978, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese
   1      cup           sharp cheddar cheese
   1      tablespoon    chopped onions
   1      tablespoon    chopped pimentoes
   1      teaspoon      worcestershire sauce
     1/4  teaspoon      garlic powder
     1/4  teaspoon      salt
                        nuts -- finely chopped

Mix all ingredients except nuts with a mixer.  sahpe into a ball and roll in chopped nuts.

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                     *  Exported from  MasterCook  *

                            Cheese-Olive Balls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  teaspoon      hot pepper sauce
   1      teaspoon      paprika
     1/2  teaspoon      salt
   2      cups          sharp cheddar cheese -- grated
     1/2  cup           butter
   1      cup           flour -- sifted
                        olives

Mix ingredientsexcept olives  like a pie crust.  Wrap each olice with mixture.  spread the little balls on a pan and preeze.  Bake at 425 degrees for 12 minutes. Can be keep frozen in a bag. Serve hot.

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                     *  Exported from  MasterCook  *

                            Cherry Cheese Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- softened
  14      ounces        condensed milk, sweetened
     1/3  cup           lemon juice, bottled
   1      teaspoon      vanilla extract
   1                    pie crust, graham cracker crumb
   1      can           cherry pie filling -- chilled

In medium bowl, ceat cheese until light and fluffy.  Add condensed milk, blend thouroughly, stir in lemon juice and vanilla.  Pour into crust.  Chill 3 hours or until set.  Top with desired amount of pie filling before serving.  Refrigerate left overs.

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                     *  Exported from  MasterCook  *

                              Cherry Cobbler

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cherries -- seeded & drained
     3/4  cup           sugar
   1      cup           cherry juice
   3      tablespoons   flour
   1      cup           flour
   1      teaspoon      baking powder
   2      tablespoons   sugar
     1/4  teaspoon      salt
   3      tbsp.         butter
     1/3  cup           milk -- about

Put cherries and cherry juice in baking dish.

Combine 3/4 cup sugar and 3 Tbsp. flour, and sprinkle over top.

Put in oven and stir occasionally until mixture is heated.

Sift flour once, measure, add baking powder, sugar and salt, and sift again.

Cut in butter.

Add milk gradually until soft dough is formed.

Roll 1/3 inch thick on slightly floured board.

Place on hot cherry mixture.

Bake in hot oven (425 degrees) 30 minutes.

Busted by Barb


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                     *  Exported from  MasterCook  *

                            Cherry Cola Salad

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       cherry jello
   1      can           cherries
     1/2  can           crushed pineapple
     1/2  cup           sugar
     1/4  cup           water
     2/3  bottle        pepsi
     1/2  cup           nuts

Add water and sugar to cherries and boil a little till dissolved.

Pour mixture on jello and stir well. Cool.

Add pineapple, pepsi, cherries, and nuts. Cool till set.

Busted by Barb


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                     *  Exported from  MasterCook  *

                              Cherry Dessert

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          bisquick baking mix
   2      tablespoons   sugar
     1/4  cup           margarine or butter
   2      cans          cherry pie filling -- 21 oz. each
   1      envelope      whipped toping mix.

Heat oven to 375 degrees.

Mix baking mix and sugar in large bowl; cut in margarine until crumbly. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches.

Bakes until edges are light brown, about 10 minutes; cool.

Spread pie filling evenly over crust.

Prepare whipped topping mix as directed on package.

Spread evenly over pie filling.

Cover and refrigerate at least 2 hours.

Cut into squares.

Cover and refrigerate any remaining dessert.

Busted by Barb


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                     *  Exported from  MasterCook  *

                             Cherry Pie Salad

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           cherry pie filling
   1      small   can   pineapple -- drained
   1      cup           marshmallows
   1      small   cart  cool whip
     1/2  cup           pecans
   2                    bananas -- sliced

Mix cherry pie filling, pineapple and marshmallows. Chill overnight.

Add pecan and bananas. Chill.

Busted by Barb


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                     *  Exported from  MasterCook  *

                               Cherry Tarts

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Tarts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      ounces        refrigerated piecrust
   1      teaspoon      milk
                        sugar
   1      can           pitted dark sweet cherries in syrup
   2      tablespoons   all-purpose flour
     1/4  teaspoon      almond extract
                        lemon leaves for garnish

About 1 1/4 hours before serving or early in day:

1. Let piecrust dough stand at room temperature to soften as label directs.

2.Preheat oven to 450 degrees. On floured surface with floured rolling pin, roll dough into a round large enough to cut two 5 1/2" rounds; use to line two 4 3/4 x 3/4" tart pans with removable bottoms. Prick dough all over with fork. With small heart-shape cookie cutter, cut out hearts from remaining dough. Place hearts on small ungreased cookie sheet; brush with milk and sprinkle with 1 Tsp. sugar.

3. Bake hearts and tart shells as label directs for unfilled crust (you may have to remove hearts after 8 minutes to prevent overbrowning). Cool hearts and tart shells on wire rack; remove tart shells from tart pans.

4. Into small saucepan, measure 2 Tbsp. syrup from cherries. Stir flour, almond extract, and 2 Tbsp. sugar. Over medium heat, heat to boiling, stitting constantly. Drain remaining syrup from cherries; st

Busted by Barb


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                     *  Exported from  MasterCook  *

                           Cherry Waldorf Salad

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pineapple chunks -- drained
   2      medium        apples -- unpeeled, cored,
                        -- diced
     1/4  cup           seedless raisins
     1/2  cup           chopped walnuts
     1/3  cup           chopped celery
     1/3  cup           red maraschino cherry halves -- drained
     1/2  cup           mayonnaise
   1      tablespoon    lemon juice
                        salad greens

Combine first 6 ingredients. Mix lightly. Chill.

Just before servings, blend mayonnaise and lemon juice; add to salad, tossing lightly but thoroughly.

Serve on crisp greens.

Busted by Barb


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                     *  Exported from  MasterCook  *

                       Cherry-Almond Coffee Squares

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    eggs
   1      cup           sour cream
     1/4  cup           water
   1      package       betty crocker supermoist white cake mix
   1      can           cherry pie filling
     1/4  cup           sliced almonds
                        glaze (see frosting section)

Heat oven to 350 degrees.

Generously grease and flour jelly roll pan, 15 1/2"x10 1/2"x1".

Mix eggs, sour cream and water in large bowl, stir in cake mix (dry) until moistened (batter will be slightly lumpy.)

Spread batter in pan.

Mark batter into 15 equal squares with tip of knife (2 marks lengthwise, 4 marks crosswise).

Spoon equal amounts of pie filling onto center of each square.

Bake until cake springs back when touched lightly, 25 to 30 minutes.

Cool in pan.

Sprinkle with almonds; drizzle with Glaze.

Busted by Barb


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                     *  Exported from  MasterCook  *

                        Cherry-Chocolate Ice Cream

Recipe By     : Kathy Wierman,m Fordland, MO
Serving Size  : 1    Preparation Time :0:00
Categories    : Better Homes & Garden            Family & Friends
                Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    eggs -- slightly beaten
   4      cups          milk
   2      cups          whipping cream
   1      cup           sugar
   1      cup           chocolate syrup
  10      ounces        maraschino cherries -- drained and chopped
   3 1/8  ounces        milk chocolate bars -- chopped
   1      tablespoon    vanilla

In large bowl comvbine the eggs, milk, whipping cream, sugar, chocolate syrup, cherries, chopped chocolate bars and vanilla.  Pour mixture into ice cream freezer can. fit can into freezer.  Adjust dasher; cover.  Prepare ice cream according to ice cream freezer manufacturer's directions.  makes about 3 quarts.

Better Homes & Garden 

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                     *  Exported from  MasterCook  *

                     Chewy Coconut-Raisin Nut Cookies

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           packed brown sugar
     1/2  cup           granulated sugar
     1/2  cup           butter or margarine -- softened
     1/2  teaspoon      vanilla
   2                    eggs
   2      cups          gold medal all-purpose flour
   2      cups          raisin nut bran cereal
   1 1/2  cups          flaked or shredded coconut
   1      teaspoon      baking soda
     1/2  teaspoon      salt

Heat oven to 375 degrees.

Mix sugars, butter, vanilla and eggs in large bowl.

Stir in remaining ingredients.

Shape dough by teaspoonfuls into balls.

Place on ungreased cookie sheet.

Bake until light brown, 8 to 10 minutes.

Cool 1 minute before removing from cookie sheet.

Makes about 4 1/2 dozen cookies.

Busted by Barb


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                     *  Exported from  MasterCook  *

                             Chewy Macaroons

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 24   Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 2/3  cups          flake coconut
     2/3  cup           sweetened condensed milk
   1      teaspoon      vanilla

Mix ingredients well.

Drop by teaspoonfuls 1" apart onto well-greased baking sheets.

Bake at 350 degrees 8 to 10 minutes, or until lightly brown.

Remove at once from baking sheet.

Busted by Barb


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                     *  Exported from  MasterCook  *

                              Chex Party Mix

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Snacks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter or margarine -- melted
   1 1/4  teaspoons     seasoned salt
   4 1/2  teaspoons     worcestershire sauce
   8      cups          mix cereal (chex rice -- corn, and wheat,)
   1      cup           cherireols -- any type
   1      cup           pretzels
   1      cup           salted mixed nuts

Preheat oven to 250 degrees. In small bowl add seasoned salt and Worcestershire sauce to melted butter; mix well. Pour cereals, nuts and pretzels into large resealable plastic bag. Pour butter mixture over cereal mixture inside plastic bad. Seal top of bag securely. Shake bag until all pieces are evenly coated. Transfer mix to open roasting pan. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.

NOTES : FOR MICROWAVE DIRECTIONS: Follow directions above except, do not preheat oven, and pour contents of bag into large microwave safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes.

Busted by Barb


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                     *  Exported from  MasterCook  *

                      Chicken & Macroni Salad or Ham

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Salads & Salad Dressings
                Pasta & Couscous                 Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs, hard-boiled
   1                    chicken -- boiled, cooked and
                         -- deboned
   2      cups          macaroni -- cooked and cooled
   1      cup           chopped celery
     1/2  cup           chopped onions
                        green onions -- chopped
                        olive -- green
                        mayonnaise
                        paprika

Put macroni in bowl, add cut up chicken, chopped eggs, celery conions and green onions, olives/  Add mayonnaise to mix.  Sprinkle with paprika, chill about 2 hours before serving.

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                     *  Exported from  MasterCook  *

                          Chicken Almond Chinese

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Chinese
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      cornstarch
   1      teaspoon      soy sauce
   2      teaspoons     sherry
     1/2  teaspoon      sugar
     1/2  teaspoon      oil
   2      cups          chicken -- cubed
     1/2  cup           slivered almonds
   3      tablespoons   oil
   1      cup           celery -- sliced diagonally
   1      cup           pea pods -- frozen
   1      cup           fresh mushrooms -- sliced
     1/2  cup           waterchestnuts -- sliced
   1      cup           chicken stock
   2      tablespoons   cornstarch
   2      tablespoons   water
   1      tablespoon    soy sauce

In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon oil.  Add cubed chicken and toss to coat.  Set aside.  Preheat electric wok at 350 degrees.  Toast almonds, stirring constantly until lightly browned, about 3 minutes, remove.

heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken mixture.  Stir fry 3 to 4 minutes, push up side of wok, add celery and pea pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms, scallions and waterchestnuts, stir fry 2 minutes.  Add stock and combine all ingredients. Cover and simmer 5 minutes.  Meanwhile combine cornstarch, water and soy sauce, pour into chicken mixture, stirring until thickened.  Garnish with toasted almonds.  Reduce heat setting to warm for serving.  Serve over cooked rice.

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                     *  Exported from  MasterCook  *

                         Chicken Almond Dainties

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 25   Preparation Time :0:00
Categories    : Chicken                          Appetizers & Hors d'Oeuvres
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        bread
                        butter -- softened
     1/2  cup           roasted blanched almonds -- slivered
     1/2  cup           chopped celery
   1      cup           cooked diced chicken
   1      tablespoon    pimiento -- optional
   2      teaspoons     lemon juice
                        salt -- to taste
   1      dash          paprika

Cut bread in fingers, squares or crescents. Lightly spread with butter. Combine remaining ingredients. Spread mixture on bread pieces.

Busted by Barb


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                     *  Exported from  MasterCook  *

                       Chicken Almondine Casserole

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Chicken
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        fryer chicken -- (up to 3)
   1      6 ounces box  long grain and wild rice
   1      tablespoon    margarine
     1/4  cup           adams diced onions
   2 1/4  cups          chicken broth
   1      can           french style green beans -- drained
   1      can           cream of chicken soup
     3/4  cup           almonds -- sliced
   1      can           pimentos -- chopped
   1      teaspoon      ground black pepper
     1/2  teaspoon      garlic salt
   2      tablespoons   bacon bits

Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to debone and cut into bite size pieces.

Add rice, margarine and onions to chicken bouillon; cook over low heat approximately 25 minutes or until all water is absorbed.

In a large casserole dish combine green beans, soup, 1/2-cup almonds, pimentos, black pepper, garlic salt and chicken.

Add hot rice last and mix all ingredients thoroughly.

Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.

Cover and heat at 350 degrees 35 - 30 minutes.

Serve stemming hot.

Busted by Barb


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                     *  Exported from  MasterCook  *

                Chicken and Pasta with Oraange-Basil Sauce

Recipe By     : Meredith Corporation 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Florida Cuisine
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           frozen orange juice concentrate -- thawed
     1/2  cup           chicken broth
   4      teaspoons     cornstarch
   6      ounces        dried gemelli pasta -- rotini, or corkscrew
  16      ounces        Italian blend mixed vegetables
   2      cups          cooked chicken -- or turkey, cubed
     1/4  cup           fresh basil -- snipped

For sauce, in a small saucepan, combine thawed concentrate, chicken broth, and cornstarch.  Cook and stir until thickened and bubbly; cook and stir 2 minutes more.

Meanwhile, in a large saucepan cook pasta in boiling, slightly salted water for 5 minutes.  add frozen vegetables; return to boiling.  cook, uncovered, 5 minutes more or until pasta and vegetables are tender.  Drain; return to saucepan.  Add sauce, chicken, basil, and 1/8 teaspoon pepper.  Heat and toss until hot.

Source:   Special Advertising Section for Florida Citrus.

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NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a cooked turkey breast.
                     *  Exported from  MasterCook  *

                             Chicken And Rice

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Rice
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          quick cooking rice
   1 1/2  cups          coarsely chopped green pepper (or less as
                        -- desired)
     3/4  cup           thinly sliced onions
   3      tablespoons   vegetable oil
     1/4  cup           cornstarch
   2      cups          chicken stock
   3      tablespoons   soy sauce
   2      cups          slivered cooked chicken
   3                    ripe tomatoes cut in wedges

Prepare rice as package directions; keep warm. Meanwhile, cook green pepper, onion and celery if desired in oil in covered skillet over low heat until tender; do not let vegetables brown. Blend cornstarch with small amount of stock, add remaining stock and soy sauce. Gently stir into vegetables. Cook until sauce is clear and thickened. Add tomatoes; heat through. Serve over hot rice.

Busted by Barb


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                     *  Exported from  MasterCook  *

                       Chicken Baked In Sour Cream

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        fryer chicken -- cut up , (up to 3)
     1/2  cup           flour
   1      teaspoon      msg
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/4  cup           cooking oil
   3      tablespoons   dry onion soup mix
   1      cup           sour cream
     1/2  cup           milk

Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture. Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender.

Busted by Barb


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                     *  Exported from  MasterCook  *

                         Chicken Breast Casserole

Recipe By     : Susie & George Hendersons
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Chicken
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           mushroom soup
   1      can           celery soup
     2/3  cup           milk
   1      cup           rice -- whole grain
                        -- uncooked
   2      tablespoons   chopped pimentos
                        chicken breasts
     1/2  package       lipton onion soup mix

In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1 1/2 hours.

Busted by Barb


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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                     Chicken Breasts And Rice Supreme

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Rice
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      6 ounces lon  grain and wild rice
   1 1/2  cups          borden cottage cheese
   1 1/2  teaspoons     flour
   3      whole         chicken breasts -- split, boned and
                        -- skinned
                        salt
                        pepper
   1                    egg -- beaten 1/4 cup
                        -- water
   1      cup           fine dry bread crumbs
   1      can           condensed cream of mushroom soup
     1/2  cup           milk
     1/4  cup           chopped pimientos
                        sliced mushrooms

Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11x7" baking dish. Season chicken with salt and pepper. In shallow dish, combine egg and water. Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter; cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup, milk and pimientos; heat stirring until smooth. Serve with chicken; garnish with mushrooms. Refrigerate leftovers.

Busted by Barb


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                     *  Exported from  MasterCook  *

                        Chicken Broccoli Oriental

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   1      pound         boneless -- skinless chicken
                        -- thighs or breast,
                        -- cut into strips
   1      small         onion -- cut into 1" squares
   1      medium        green or sweet red pepper -- cut into 1" squares
   1      can           campbell's cream of broccoli soup
   3      tablespoons   water
   1      tablespoon    soy sauce
                        hot cooked rice

In 10" skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over rice.

Busted by Barb


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                     *  Exported from  MasterCook  *

                     Chicken Broccoli Vegetable Saute

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margarine -- divided
   4                    skinless -- boneless chicken
                        -- breast halves
   1      cup           cut-up broccoli
     1/2  cup           thinly sliced carrots
   1      cup           sliced mushrooms
   1      can           campbell's cream of broccoli soup
     1/3  cup           milk
     1/8  teaspoon      pepper

In skillet over medium heat, in 1 Tbsp. hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk, and pepper. Heat to boiling. return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork-tender. Garnish with lemon slices.

Busted by Barb


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                     *  Exported from  MasterCook  *

                          Chicken Cacciatora #1

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      jar           ragu italian cooking sauce
   6      large         chicken pieces
     1/4  cup           flour
   2                    tablesoon oil

Dredge chicken in flour. Brown chicken in large skillet in oil for 10 minutes on each side. Drain excess oil. Pour Ragu sauce over chicken. Cover and simmer 45 minutes. Pour excess sauce over chicken.

Busted by Barb


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                     *  Exported from  MasterCook  *

                          Chicken Cacciatora #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chicken -- cut in pieces
     1/3  cup           salad oil
   2      medium        onions -- cut in 1/4" slices
   1      large   can   tomatoes
   1      can           seasoned tomato sauce
   2      cloves        garlic -- minced
   1 1/2  teaspoons     salt
     1/4  teaspoon      pepper
     1/2  teaspoon      celery seed
     1/2  teaspoon      oregano or sage
   1                    bay leaves -- (up to 2)

Brown chick in hot salad oil, then remove. Add onions and cook over low heat until golden but not brown. Drain off excess fat. Add remaining ingredients. Add chicken and simmer covered 15 minutes; uncover and cook, turning chicken in sauce occasionally, until chicken is tender and sauce is thick (consistency of catsup), about 45 minutes to 1 hour. Skim off excess fat and remove bay leaf before serving.

Busted by Barb


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                     *  Exported from  MasterCook  *

                            Chicken Casserole

Recipe By     : Marie Roe & Helen Wilson, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Chicken
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    fryer -- boil and debone
   1      can           cream of mushroom soup
   1      can           chicken broth
   1      carton        borden jalepano sour cream dip
   1      dash          celery salt
   1      large         onion -- chopped fine
   1 1/2                tubes ritz crackers

Saut onion in butter. Crumble Ritz crackers in 2 quart casserole dish Combine all other ingredients and pour over crumbled crackers. Bake at 350 degrees for about 30 minutes.

Busted by Barb


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                     *  Exported from  MasterCook  *

                             Chicken Confetti

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        broiler-fryer chicken -- cut up , (up to 5)
   1      teaspoon      salt
     1/8  teaspoon      pepper
     1/4  cup           salad oil
     1/2  cup           chopped onion
   1      clove         garlic -- minced
   2      cans          tomatoes
   1      can           tomato sauce
   1      can           tomato paste
   2      tablespoons   parsley snipped
   2      teaspoons     salt
   1      teaspoon      basil
     1/4  teaspoon      pepper
   8      ounces        spaghetti -- cooked and drained
                        grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp. pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Busted by Barb


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                     *  Exported from  MasterCook  *

                           Chicken Cordon Blue

Recipe By     : The Butcher
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         boned chicken breast
   8      slices        prosciutto -- or cooked ham
   8      slices        Swiss cheese -- Gruyer, Jack or
                         -- cream cheese
                        thyme -- optional
   1                    egg -- beaten
                        bread crumbs
   3      tablespoons   butter -- for frying

Prepare chicken breasts by cutting lengthwise, making a total of eight pieces.  Place between plastic wrap and pound with a mallet until each portion is no more than 1/8 inch thick.  Place one slice of prosciutto and a slice of cheese on the chicken.  Sprinkle a little thyme if you like.  Roll chicken to enclse filling.  Coat with flour and dip in one beated egg.  Then roll in dry bread crumbs.
In a large fry pan melt 3 tablesppons butter and add chicken rolls. cook 15 minutes.  Turn frequently to brown all sides.  Transfer to warm serving dish.

6-8 servings.

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                     *  Exported from  MasterCook  *

                            Chicken Enchiladas

Recipe By     : Margret, Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Mexican
                Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        tortilla chips
   3      cups          stewed chicken -- boned and chopped
                        (3 to 3 1/2)
   1 1/2  cups          chicken broth
   1      can           cream of chicken soup
   1      can           cream of celery soup
   1                    tall can pet milk
   1      can           green chilies
     1/2  pound         velveeta cheese

Break tortilla chips in pieces and put layer of tortilla chips in buttered baking dish. Put a layer of chicken mixed with all other ingredients, except velveta cheese. Add another layer of tortilla chips then chicken mix. Top with grated Velveeta cheese.

Bake 45 minutes at 350 degrees. Cool 15 minutes before serving.

Can be frozen.

Busted by Barb


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                     *  Exported from  MasterCook  *

                           Chicken Fried Steak

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        round steak -- 3/4 inch thick
                        salt and pepper
                        flour
   4      tablespoons   fat
                        water

Rub steak liberally with salt and pepper.  Pound as much flour into it as possible.  Brown slowly on both sides in hot cooking fat.  Add a tablesppon or two of water.  Cover and steam or simmer a few minutes to make fork tender.

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                     *  Exported from  MasterCook  *

                          Chicken Italian Style

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Italian
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         chicken pieces
   2      tablespoons   oil
   1      jar           ragu italian cooking sauce (traditional
                        -- style)

In large skillet brown chicken on both sides in hot oil. Drain excess oil. Pour jar Ragu sauce over chicken. Cover and simmer 45 minutes. Pour sauce over chicken prior to serving.

Busted by Barb


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                     *  Exported from  MasterCook  *

                               Chicken Kiev

Recipe By     : The Butcher
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    boneless chicken breasts -- halved
     1/4  pound         soft butter
   1 1/2  tablespoons   chopped parsley
     1/2  teaspoon      seasoned pepper
     1/2  cup           flour
                        vegetable oil -- for frying
   1      cup           bread crumbs
   1                    egg -- beaten

Make seasoned butter by blending butter, parsley and pepper.  Roll into small rolls and place on wax paper.  Freeae until futter is firm.  After chicken breasts have been boned and halved, take a mallet and pound flat.  Roll the chicken breast around a butter roll, coat each chicken roll in flour and dip in egg.  roll in bread crumbs and fry in deep fat.

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                     *  Exported from  MasterCook  *

                      Chicken Liver-Mushroom Crepes

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         fresh mushrooms -- sliced or
   1      can           slice mushrooms -- drained
     1/4  cup           chopped scallions
   6      tablespoons   butter or margarine -- divided
   1 1/2  pounds        chicken livers -- rinsed and drained
                        white sauce (see sauce section)
   1      tablespoon    lemon juice
   1      teaspoon      flavor enhancer
   1      teaspoon      salt
   1      teaspoon      chopped parsley
  24                    crepes (see crepe recipe)

Preheat oven to 375 degrees. In skillet over medium heat, saute mushrooms and scallions in 4 Tbsp. butter, 10 minutes, stirring occasionally. Remove from pan. Brown chicken livers in remaining butter; dice and add to mushroom mixture. Stir in 1 cup white sauce, lemon juice, flavor enyhancer, salt and parsley. Spoon 2 Tbsp. filling onto each crepe and rool it up. Place crepes in buttered baking dish and spoon remaingn sauce over them. Bake, covered, 20 minutes, until sauce bubbles.

Busted by Barb


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                     *  Exported from  MasterCook  *

                      Chicken Livers and Wine Sauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- chopped
     1/3  cup           vegetable oil
   2      pounds        chicken livers
   1 1/2  pounds        mushrooms
   3                    bell pepper -- sliced
   2      small         tomaot sauce -- canned
     3/4  cup           Chianti -- wine
   4      tablespoons   soy sauce
     1/2  teaspoon      salt
                        freshly ground black pepper -- to taste
     1/2  teaspoon      dried oregano -- crumbled
   3      cups          hot cooked rice

Saute onions in oil until light brown.
Add livers cook until light in color.  Was and pat dry mushrooms on paper towels.  Slice.  Add mushrooms and peppers to pan.  Add tomato sauce, wine, and soy sauce.  Season to taste.  Add oregano, simmer about 1/2 hour stirring occasionally.

serve over hot rice.

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                     *  Exported from  MasterCook  *

                        Chicken Livers, Skeptical

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           ginger flavoured brandy
     1/4  cup           oil
     1/4  cup           soy sauce
   1      large         garlic clove -- minced
   1      pound         chicken livers
   8      ounces        waterchestnuts, canned -- drained and halved
   2      slices        bacon
   1      medium        onion -- sliced

In large bowl, combine brandy, oil, soy sauce and garlic.  Mix in chicken livers and chestnuts, cover.  Refrigerate, stirring occasionally, several hours or over night.

In large skillet, cook bacon until crisp.   Remove bacon, crumble.  

To drippings in pan add onion.  

Drain chicken livers and chestnuts.  Cook stirring until liver is cooked as desired.  Mix with bacon.

Serve on a bed of rice cooked with chicken bouillon then peppered.

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                     *  Exported from  MasterCook  *

                             Chicken Lo Mein

Recipe By     : McCalls, page 144, Sept. 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      ounces        fresh spaghetti -- or linguine
     3/4  pound         chicken tenders -- cut in bite size
   1      tablespoon    cornstarch
     2/3  cup           chicken broth
   2      tablespoons   oyster sauce
   2      tablespoons   dry sherry
   1      tablespoon    peanut oil -- or vegetable oil
   1      large         red bell pepper -- cut in 1" pieces
   1      cup           shredded carrots
   1      bunch         scallions -- cut in 1/2" pieces
   2      cloves        garlic -- crushed
   2      cups          bean sprouts -- fresh
   6      ounces        spinach leaves -- baby
   2      teaspoons     sesame oil

1.  In covered pasta pot, bring 2 quarts hot, salted water to a boil.  Add passta; cook 2 minutes, until just tender; drain.

2.  In small bowl, toos chicken with cornstarch mixture.  In 2-cup measure, combine broth, oysstery sauce and sherry.

3.  Place large wok over high heat.  When wok is very hot, add peanut oil; tilt to coat sides.  When oil is just begining to smoke, add bell peppers; stir-fry 1 minute.  add chicken mixture; stiry-fry 2 minutes.  Add carrots, csallions and garlic; stir-fry 1 minute.  Add spaghetti; using pasta fork or wooden spoons, toss 1 minute.  Pour in broth mixture; continue tossing 2 minutes.  add sprouts, spinach and seame oil; stir-fry 1 to 2 minutes until spinach is wilted and chicken is cooked through.

Serve immediaately.

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                     *  Exported from  MasterCook  *

                             Chicken Normandy

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       holly farms pick of the chix or best of
                        -- the fryer
                        salt
                        freshly ground pepper
   3      tablespoons   butter
   2      tablespoons   vegetable oil
   1                    onion -- thinly sliced
   2                    tart apples -- peeled, cored, and
                        -- diced
     1/2  cup           diced celery
   2      tablespoons   all-purpose flour
   1      cup           apple cider
     1/2  cup           homemade chicken stock (or canned chicken
                        -- broth)
     1/2  cup           heavy cream
   4      slices        bacon -- cooked and
                        -- crumbled for
                        -- garnish (optional)

Season chicken with salt and pepper. Heat butter and oil in Dutch oven. Add chicken and brown well on all sides. Remove chicken with tongs and set aside. Add onion to pan and saute until transparent. Add apples and celery and saute 3 minutes. Sprinkle flour over apple-onion mixture and cook, stirring 2 minutes. Gradually add apple cider and stock and cook, stirring, until mixture comes to a boil. Return chicken to pan, lower heat, cover, and simmer 40 to 50 minutes or until chicken is tender. Adjust seasoning, add cream, and cook, stirring until sauce is thickened and comes to a boil. Arrange chicken on serving platter, spoon sauce over and sprinkle with bacon.

Busted by Barb


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                     *  Exported from  MasterCook  *

                             Chicken Nuggets

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       holly farms breast or thigh nuggets
   1      cup           milk
     1/4  teaspoon      garlic salt
     1/4  teaspoon      white pepper
     1/2  cup           flour
                        salt -- to taste
     1/4  cup           olive oil

Soak chicken nuggets in milk for 30 minutes. Combine all remaining ingredients except oil and roll nuggets in mixture. Pan fry in oil for 7 minutes or until done.

Busted by Barb


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                     *  Exported from  MasterCook  *

                             Chicken Oriental

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      ground cumin
     1/2  teaspoon      ground coriander
     1/4  teaspoon      salt
   1      large         pinch cayenne pepper
   1      package       holly farms thin 'n fancy chicken fillets
   4      tablespoons   peanut oil
   1      large   clov  garlic -- minced
   1      teaspoon      grated fresh gingerroot (1/3 tsp. ground
                        -- ginger)
   1 1/2  tablespoons   rice wine vinegar
   1      teaspoon      soy sauce
     1/4  cup           thinly sliced green onions including tops

In a small dish, combine the cumin, coriander, salt, and cayenne pepper. Sprinkle both sides of the chicken with the spice mixture. Heat the oil in a large skillet. Saute the chicken over medium-high heat for 4 - 5 minutes until golden brown and cooked through. Remove chicken from the skillet and keep warm. Add the garlic and gingerroot to the skillet and saut, stirring for about 45 seconds. Add the vinegar and soy sauce and simmer, stirring, about 30 seconds. Spoon the sauce over the chicken and garnish with the green onions. Serve with cooked Chinese noodles or Chow Mein Noodles and a salad of shredded red cabbage and lettuce.

Busted by Barb


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                     *  Exported from  MasterCook  *

                           Chicken Oriental #2

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Oriental
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         chickens -- quartered
     1/4  cup           salad oil
   1      teaspoon      salt
     1/4  teaspoon      pepper
  15 1/2  ounces        pineapple chunks in syrup -- unsweetened
     1/2  cup           sugar
   2      tablespoons   cornstarch
     3/4  cup           cider vinegar
   1      tablespoon    soy sauce
     1/4  teaspoon      ginger
   1                    chicken bouillon cube
   1      large         green or red pepper -- cut in 1/2" slices

Wash chicken, pat dry.  heat oil in large skillet, add chicken, a few pieces at a time and brown on all sides.  Remove as browned to shallow roasting pan.  Arrange pieces skin side up.  Sprinkle with salt and pepper.

Meanwhile, preheat oven to 350 degrees. 

Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure, add water to make 1 1/4 cups.  In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube.  Bring to a boil stirring constantly.  Boil 2 minutes.  Pour over chicken. Bake uncovered 30 minutes.  Add pineapple chucks and green or red peppers.  Bake 30 minutes longer or until chicken is tender.

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Serving Ideas : rice

NOTES : Serve with fluffy white rice, butter zucchine, poppy seed rools.
Have a soup first.

                     *  Exported from  MasterCook  *

                           Chicken Salad Balls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped chicken
   1      tablespoon    chopped onion
   2      tablespoons   pimentos -- chopped
     1/2  cup           mayonnaise
   1      cup           chopped pecans

Stir all together and mix well.  Chill 4 hours.  Shape into 1 inch ball.

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                     *  Exported from  MasterCook  *

                               Chicken Soup

Recipe By     : MS Access, Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:45
Categories    : Chicken                          Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    potatoes -- cut in pieces
   1                    chicken -- cut in small pieces
   1      pinch         salt
   1      tablespoon    pepper
   2                    carrots -- cut in slices

Fill a big pot with water. 

Bring to boil, add salt and pepper. Add chicken, potatoes, and carrots. 

Reduce heat and simmer for 1 hour until chicken is tender.

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                     *  Exported from  MasterCook  *

                           Chicken Spectacular

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Rice
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cooked chicken -- cubed
   6      cups          cooked rice
   1      can           cream of celery soup
   1      jar           sliced pimentos
   1                    onion -- chopped
   1      can           french green beans -- drained
   1      cup           mayonnaise
   1      can           diced water chestnuts
                        salt & pepper -- to taste

Mix all ingredients well. Bake for 1 hour at 350 degrees.

Busted by Barb


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                     *  Exported from  MasterCook  *

                         Chicken Vegetable Salad

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Rice
                Salads & Salad Dressings         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           diced cooked chicken
     3/4  cup           frozen green peas -- cooked and cooled
     3/4  cup           cooked rice -- cooled
     2/3  cup           finely diced celery
   1 1/2  tablespoons   diced pimiento
     1/2  cup           mayonnaise
   1      dash          white pepper
   1      teaspoon      lemon juice
   6                    lettuce cups
   3                    tomatoes -- peeled and
                        -- quartered

Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving. Serve salad on lettuce cups and garnish with tomato wedges.

Busted by Barb


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                     *  Exported from  MasterCook  *

                              Chickpea Soup

Recipe By     : Fort Worth Star-Telegram March 1989
Serving Size  : 6    Preparation Time :0:00
Categories    : Fort Worth Star-Telegram         Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         salt cod
   1      pound         chickpeas -- soaked overnight
                        -- in water to cover
     1/2  head          garlic -- unpeeled in one
                        -- piece
   1                    bay leaf
   1      medium        onion -- peeled
                        salt -- to taste
   2      tablespoons   olive oil
   2      slices        french bread -- 1/4 inch thick
   1      clove         garlic -- peeled
                        few strands saffron
     1/4  pound         spinach -- washed, trimmed
                        -- and cut into thin
                        -- strips
                        garlic croutons -- optional

Soak cod in water to cover for 24 hours, changing water a few times. Drain chickpeas. Place in 5-quart pot with tightly fitting lid. Add water to cover and add garlic, bay leaf, onion and salt to taste. Cover and bring to a boil and simmer until chickpeas are tender, about 1 1/2 to 2 hours. Drain salt cod. Add cod to chickpeas during last 1/2 hour of cooking time. In skillet, heats oil and fry bread and 1 clove garlic until golden. Puree in blender with saffron and 1 cup cooking liquid from soup. Add to soup. Remove garlic head and bay leaf. Set aside some whole chickpeas and cod for garnish. Puree remainder of soup in small batches. Return to stove and heat to simmer. Correct seasoning. Ladle into soup bowls and garnish with whole chickpeas, flacks of salt cod, spinach and croutons.

Busted by Barb


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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                          Chiffon Chocolate Pie

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      squares       baker's unsweetened chocolate -- cut in pieces
   2 1/2  cups          cold milk
   1 1/3  cups          sugar
     1/2  cup           cornstarch
     1/2  teaspoon      salt
   2      tablespoons   butter
   3                    egg yolks -- slightly beaten
   1      teaspoon      vanilla
   1                    bakes 9-inch pie shell
   3                    egg whites
   6      tablespoons   sugar

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater 1 minute, or until blended. Sift sugar, cornstarch, and salt together, and add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, add butter and stir constantly until thickened. Cook 10 minutes longer, stirring occasionally. Pour a small amount over egg yolks, stirring vigorously. Return to double boiler and cook until thickened. Remove from fire and add vanilla. Cool. Pour mixture into pie shell. Beat egg whites until stiff, add sugar and beat until mixture thickens again. Pile lightly on filling.

Bake in moderate oven (325 degrees) 20 minutes or until slightly browned.

Busted by Barb


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                     *  Exported from  MasterCook  *

                                  Chili

Recipe By     : Susan McKinnon
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter -- or salad oil
   1      large         onion -- chopped
     1/2  cup           chopped celery
   1                    green pepper -- chopped
   1      pound         ground beef -- or more to taste
   6      ounces        tomato paste
   1      large         canned tomatoes
   1      small         canned tomatoes
   1      teaspoon      salt
   2      teaspoons     sugar
   3      whole         cloves
   4      tablespoons   chili powder
   1      can           kidney beans -- or 2 cans

Combine butter in skillet or sauce pan.  Add the onion, celery, green peppers and ground beef, saute until meat is brown but not crusty, drain.  Stir frequently separating meat with a fork.  Add the tomatoes, tomato paste, salt, sugar, cloves and chili powder, blend well.  Cover.  Over high heat until the mixture steams, then reduce heat to simmer and cook 45 minutes.
Remove cloves, add kidney beans and simmer 15 minutes longer.

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NOTES : Very good.
                     *  Exported from  MasterCook  *

                  Chili Casserole With Cornmeal Topping

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Beef & Veal
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      small         onion -- chopped
   1      clove         garlic -- chopped
   1      tablespoon    chili powder -- (up to 2)
   1      tablespoon    bisquick baking mix
   3      tablespoons   water
   1      can           tomatoes
   1      can           whole kernel corn -- drained
   1      can           chopped pitted ripe olives -- drained
   1 1/2  teaspoons     salt
     3/4  cup           bisquick baking mix
     3/4  cup           cornmeal
     2/3  cup           milk
   1                    egg

Heat oven to 350 degrees. Cook and stir beef, onion and garlic until brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour into ungreased square baking dish, 8x8x2 inches, or 2 quart round casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over beef mixture. Bake until golden brown, 50 to 60 minutes.

Busted by Barb


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                     *  Exported from  MasterCook  *

                            Chili Conqueso Dip

Recipe By     : Chris McElmurry, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           green pepper -- diced
   1      small         clove garlic -- crushed
   1      small         onion -- chopped
   1      tablespoon    butter
   2      medium        tomatoes -- diced
   1      small         canned chopped green chilie -- drained
   1      pound         velveeta cheese

Saute the green pepper, garlic and onion in butter. Add diced tomatoes and chili and mix thoroughly.  While this mixture is cooking slowly, grate the cheese and melt in top of a doub,e boiler.  When melted add the other ingredients to the cheese and blend well.  Serve at once in a chafing dish or preheated bowl, with crisp chips for dipping, or bread sticks.



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NOTES : You can fix it the day before and store in refrigerator until ready to use.  I've also heard of some who store what is left in the freezer.
                     *  Exported from  MasterCook  *

                            Chili Rice Pronto

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice                             Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           thinly sliced onions
   3      tablespoons   butter
   1 1/2  cups          instant rice
   2      cans          chili -- all beef no beans
   1 3/4  cups          water
     1/2  teaspoon      salt

Saut onions in a saucepan in butter until tender but not browned. Add rice and saut until golden brown, stirring frequently. Add chili, water, and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5 minutes.

Busted by Barb


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                     *  Exported from  MasterCook  *

                               Chili Sauce

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Marinades, Salsa & Sauces        Pickles & Relishes
                Southern Living                  Sent To Sherilyn
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      quarts        ripe tomatos -- peeled and chopped
   2      cups          chopped onions
   2      cups          chopped sweet red pepper
   1                    fresh hot red pepper -- minced
   1      cup           sugar
   3      tablespoons   pickling salt
   3      tablespoons   pickling spice -- mixed
   1      tablespoon    celery seeds
   1      tablespoon    mustard seed
   2 1/2  cups          vinegar -- 5% acidity

Combine first 6 ingredients in a heavy 10-quart Dutch oven. Simmer, uncovered, 45 minutes.

Tie pickling spices, celery seeds, and mustard seeds in cheesecloth; add to tomato mixture.  Simmer, uncovered, about 1 1/2 hours or until thick.  Stir in vinegar, and simmer 1 additional hour or until mixture reaches desired thickness.  Remove spice bag.

Pour chili sauce into hot sterilized jars, leaving 1/4-inch headspace.  Cover at once with metal lids, and screw bands tight.

Process in boiling-water bath 15 minutes.

Yield:  about 4 pints.

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                     *  Exported from  MasterCook  *

                              Chinese Chews

Recipe By     : Katie Lewis, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dates -- cut up
   1      cup           walnuts or pecans
   1      cup           brown sugar
   1      teaspoon      baking powder
   2                    eggs
   1      pinch         salt
   3      tablespoons   flour

Mix all ingredients well.

Bake at 350 degrees for 25 to 30 minutes in a sheet pan.

Busted by Barb


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                     *  Exported from  MasterCook  *

                       Chinese Chicken Pasta Salad

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Pasta & Couscous
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           miracle whip or miracle whip light
                        -- dressing
   2      tablespoons   soy sauce
   1      teaspoon      ground ginger
     1/4  teaspoon      hot pepper sauce (optional)
   3      cups          rotini -- cooked, drained
   2      cups          chopped cooked chicken
   1      cup           pea pods
   1      cup           chopped red peppers
     1/4  cup           sliced green onions

Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining ingredients; mix lightly. Refrigerate.

Busted by Barb


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                     *  Exported from  MasterCook  *

                          Chinese Noodle Crunch

Recipe By     : United Supermarkets
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Ethnic
                Beef & Veal                      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        Lean Ground Beef
   1      Cup           Celery -- chopped
     1/2  Cup           Chopped Onions
   1      Can           Cream Of Mushroom Soup
   1      Can           Cream Of Chicken Soup
   1      Can           Chow Mein Noodles -- 5 oz.

In large skillet, brown beef; drain well.  Stir in celery, onions, and soups.

Spoon into greased 9x13" pyrex baking dish.  Sprinkle Chow Mein noodles on top.

Bake at 350 degrees for 20 minutes.

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NOTES : Possum Kingdom Lake Cookbook
                     *  Exported from  MasterCook  *

                           Chinese Nut Cookies

Recipe By     : Tommy Peacock
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Family & Friends
                Cookies & Brownies               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   2      tablespoons   sugar
   1      cup           all-purpose flour
     1/2  cup           chopped nuts
   1      teaspoon      vanilla

Cream butter, add sugar. Add flour and vanilla.  Add nuts.

Drop on greased cookie shett.

Bake at 350 degrees for 10 minutes or until brown.

Roll in powder sugar while hot.

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                     *  Exported from  MasterCook  *

                     Chinese Stir-fry Peanut Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Chinese
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    boneless chicken breasts
   6                    egg whites
   6      tablespoons   cornstarch
   2 1/4  cups          cooking oil
     1/2  cup           fresh roasted peanuts
     1/4  cup           sliced water chestnuts
     1/4  cup           green peas
     3/4  cup           chicken broth
   1      teaspoon      hot pepper sauce
     1/2  teaspoon      salt
     1/2  teaspoon      monosodium glutamate
     1/2  teaspoon      sesame oil
     1/4  teaspoon      dried hot peppers -- crushed
     1/2  cup           water

Cut chicken into 1 inch slices.  Combine egg whites. 4 Tablespoons of the cornstarch and 1 tablesppon of the oil, mix well.  Pour over chicken and marinate for 1 hour.
In wok or large sacuepan, heat 2 cups of the oil till very hot with slotted spoon lift abut 1/4 of the chicken from the marinade and fry in hot oil for 2 minutes, drain and set aside.  Repeat with remiaing chicken in another work, heat remaining 3 tablespoons oil over hight heat.  Add peanuts and vegetables and broth.  bring mixture to a full boil.  Add hot pepper sauce, sugar, mon glutamati, sesame oil, hot pepper and salt.
blend remaining 2 tablespoons cornstarch with cold water and add to boiling mixture.  Cook, stirring constantly till thickened and bubbly.

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Serving Ideas : Serve over rice.


                     *  Exported from  MasterCook  *

                          Chinese Walnut Chicken

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           walnuts -- coarsely chopped
     1/4  cup           salad oil
   2                    chicken breasts -- boned, cut in strips
     1/2  teaspoon      salt
   1      cup           onions -- sliced
   1 1/2  cups          celery -- sliced
   1 1/4  cups          chicken broth
   1      teaspoon      sugar
   1      tablespoon    cornstarch
     1/4  cup           soy sauce
   2      tablespoons   cooking sherry
     2/3  cup           bamboo shoots -- drained
   5      ounces        waterchestnuts, canned -- drained and sliced

In skillet, toast walnuts in hot oil, stirring constanly.  Remove nuts and place paper towels.

Put chicken in skillet.  Sprinkle with salt, cook stirring frequently. 5 to 10 minutes or until tender.  Remove chicken.

Put onion, celery and 1/2 cup of the chicken broth in skillet.  Cook uncovered 5 minutes or until slightly tender.

Combine sugar, cornstarch, soy sauce and cooking sherr4y. Add remaining chicken broth.  Pour over vegetavles in skillet.  Cook and stir till sauce thickens.

Add chicken, bamboo shoots, waterchentnuts and walnuts.

Heat through.  Serve with oriental rice.

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NOTES : If your're planning a buffet for a dozen double the reciipe.

First made in California in 1960,  Kids like very much.
                     *  Exported from  MasterCook  *

                             Chipper Chicken

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chicken -- cut in pieces
     1/4  cup           butter or margarine -- melted
     1/2  teaspoon      garlic salt
     1/2  teaspoon      salt
   1      dash          pepper
   1      package       potato chips -- finely crushed

Wash and dry chicken pieces. Dip in mixture of butter and seasonings. Roll in the crushed potato chips. Place pieces, skin side up, without touching, in an oiled shallow pan. Bake in 375 degree oven 1 hour or until tender (do not turn).

Busted by Barb


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                     *  Exported from  MasterCook  *

                    Chiquita Holiday Banana Fruit Cake

Recipe By     : Chiquita leaflett
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          all-purpose flour -- flour
   1      cup           sugar
   1 1/2  teaspoons     salt
   1 1/2  teaspoons     baking powder
   2      cups          pecan halves -- or Brazil nuts
   1      pound         dates -- pitted
   8      ounces        maraschino cherries -- drained
   3      cups          banana -- sliced
   4                    eggs
                        Glaceed fruits for decoration

Sift flour with sugar, salt and baking powder into a lagre bowl.  Add nuts, dates and cherries and stir so that all nuts and fruits are coverd with flour mixture.

In another bowl beat bananas until mashed.  Add eggs and continue beating unitl well blended and mixture is light and fluffy.  Fold into flour mixture.

Pour into 8x5x2 #/4 inch loaf pan which has been lined with brown paper and greased well. (Pan will be full, but since the cake dose not rise much.  It will bake satisfactorily.)  Bake in 300 degree over for 1 3/4 to 2 hours or until cake springs back when center is toucehd lightly with the finger.  cool in pan on rack 15 minutes.

Remove cake from pan and pull off brown paper.  cool on rack. Frost with confectioner's sugar frosting. Decorate top as desired.

Wrap cake in transparent wrap or aluminum foil and sote in cool place.  to serve, slice in thin slices with a sharp knife.  In any event, let cake stand overnigh before cutting.

Makes one 3 1/2 pound fruit cake.

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                     *  Exported from  MasterCook  *

                         Chocolate Butter Filling

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
     1/3  cup           confectioners sugar
   1      Square        unsweetened chocolate -- melted and cooled

 Cream butter and sifted confectioner's sugar.

 Blend in chocolate.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                       Chocolate Butter Frosting #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   2      cups          confectioners sugar
     1/2  teaspoon      vanilla
   1 1/2  Squares       unsweetened chocolate -- melted
   4      teaspoons     milk

 Cream butter, add 1 cup sugar and cream together thoroughly.  Add vanilla and chocolate.  Add remaining sugar gradually, beating well after each addition.  Thin with milk until of right consistency to spread.

Makes enough frosting to cover 8x8x2-inch cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                       Chocolate Butter Frosting #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
     1/3  cup           sifted confectioners sugar
   1                    Egg yolk
   1      Square        unsweetened chocolate -- melted and cooled

 Cream butter and confectioner's sugar.

 Add egg yolk and chocolate.  Blend well.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                       Chocolate Butter Frosting #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5 1/2  tablespoons   butter -- melted
   4 1/2  tablespoons   cocoa
   2      cups          powdered sugar
     1/2  teaspoon      vanilla
   3      tablespoons   milk

 Melt butter and cocoa in saucepan over very low heat.

 Remove from heat and stir in remaining ingredients.

 Add 1/2 Cup chopped nuts if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                        Chocolate Buttermilk Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          flour
     1/2  teaspoon      baking soda
     1/2  cup           sugar
   1      teaspoon      vanilla
     1/2  teaspoon      salt
   3                    Eggs
   2      ounces        unsweetened chocolate -- melted and cooled
     1/2  cup           chopped nuts
     1/2  cup           buttermilk
                        Chocolate Glaze -- (see Frosting
                        -- section)

 Mix flour with baking soda; set aside.

 Cream butter, sugar, vanilla and salt until fluffy.

 Beat in eggs one at a time until well blended.

 Stir in chocolate and nuts.

 Stir in flour mixture alternately with buttermilk until smooth and well blended.

 Pour into greased and floured 9x9x2 inch baking pan.

 Bake in preheated 350 degree oven 35 minutes or until pick inserted in center comes out clean.

 Cool on rack.

 Pour warm chocolate glaze on cake the spread with spatula and let set.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                              Chocolate Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   2      cups          buttermilk
     3/4  cup           cocoa
   1      cup           butter or shortening
   2                    Eggs
   1      teaspoon      baking soda
   2      cups          flour
   1      Pinch         salt
   1      teaspoon      vanilla extract

 Combine 1 cup sugar, 1 cup buttermilk and cocoa in pan over low heat until warm.

 Cream 1 cup sugar, butter and eggs.

 Mix together 1 cup buttermilk and soda, and add to creamed mixture alternating with a combination of flour, salt and vanilla.  Mix this second mixture with first mixture of sugar, buttermilk and cocoa; beat with mixer until of cake batter consistency.

 Bake at 350 degrees, very slowly in greased 9x13x2 inch pan until done.

 Ice cake in pan.

Yield:  16 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Cherry Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       dark chocolate cake mix
     1/4  cup           oil
   3                    Eggs
     1/2  cup           water
   6      ounces        chocolate chips
   1      can           cherry pie filling

 Combine first five ingredients and stir by hand to mix just until moistened and mixed well.

 Add pie filling and mix.

 Pour into greased and floured bundt cake pan.

 Bake at 350 degrees about 1 hour or until done.

You can make this a yellow cake by using a yellow cake mix and omitting chocolate chips.

Peggie Patton

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                        Chocolate Chip Cookies #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          unsifted flour
   1      teaspoon      baking soda
     3/4  teaspoon      salt
     1/2  cup           margarine or butter -- softened
     1/2  cup           shortening
   1      cup           firmly packed light brown sugar
     1/2  cup           sugar
   2                    Eggs
   1      teaspoon      vanilla extract
  12      ounces        semi-sweet chocolate morsels
   1      cup           chopped nuts

 Preheat oven to 350 degrees.

 In a small bowl, sift together flour, baking soda and salt; set aside.

 In large mixer bowl, beat margarine, shortening and sugars until creamy.

 Beat in eggs and vanilla.

 Add flour mixture; mix well.    Stir in chocolate morsels and nuts.

 Drop by rounded teaspoonfuls, 2" apart, onto ungreased baking sheets.

 Bake 10 to 12 minutes or until lightly browned.

Makes about 6 dozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                        Chocolate Chip Cookies #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           packed brown sugar
     1/4  cup           margarine or butter -- softened
   1                    Egg
   1 1/3  cups          Bisquick baking mix
     1/4  cup           all-purpose flour
  16      ounces        semisweet chocolate chips

 Heat oven to 375 degrees.

 Mix brown sugar, margarine and egg in large bowl.

 Mix in baking mix and flour until smooth; stir in chocolate chips.

 Drop dough by rounded teaspoonfuls about 2" apart onto greased cookie sheep.

 Bake until almost no impression remains when touched lightly, 8 to 10 minutes.

 Immediately remove cookies to wire rack.

Makes about 2 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                        Chocolate Chunk Browownies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      Bakers German's Sweet Chocolate -- cutting 2 squares
                        -- into chunks
   1 1/3  cups          Baker's Angel Flake Coconut
   1      cup           all-purpose flour
     1/2  teaspoon      baking powder
     1/3  cup           butter
   1      cup           firmly packed brown sugar
   3      tablespoons   sour cream
     1/2  teaspoon      salt
     1/4  teaspoon      baking soda
   1                    Egg -- slightly beaten
   1      teaspoon      vanilla

 Cut 1/2 Pkg. of the chocolate into large chunks.

 Mix flour, baking powder, salt and baking soda; set aside.

 Melt butter in saucepan; add sugar.  Blend in egg and vanilla.  Gradually stir in flour mixture.  Stir in chocolate chunks and 2/3 cup coconut.  Spread in greased 9 inch square pan.

 Bake at 350 degrees for 35 minutes.  Cool in pan.

 Meanwhile, melt remaining chocolate in saucepan over very low heat, stirring constantly.  Cool slightly; stir in sour cream.

 Spread over top of brownies.  Sprinkle with remaining coconut.

 Chill until firm, about 10 minutes.  Cut into squares.

Makes 16.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                      Chocolate Covered Peanuts, Pk

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        chocolate chips
  12      ounces        peanut butter chips
   2      tablespoons   oil
   2      cups          peanuts

Heat chocolate and peanut butter chips in oil. Pour over peanuts. Put in baking cups. Refrigerate to set.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                         Chocolate Cream Filling

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
     1/4  cup           flour
   1      dash          salt
   1      Cup           milk
   1                    egg -- slightly beaten
   1      ounce         unsweetened chocolate
   1      teaspoon      vanilla

In small saucepan combine sugar, flour and salt.  Gradually beat in milk, with small whisk.  Cook and stir over medium heat until thickened and smooth.  Remove from heat and beat in egg.

Return to low heat for 30 seconds while beating.

Add chocolate and beat until melted.

Beat in vanilla.

Cut out a waxed-paper circle to fit pan and place right on filling to keep skin from forming.  Chill.

Stir before using.

Makes about 1 1/2 cups.

MICROWAVE DIRECTIONS:  Melt chocolate in 4-cup glass measure about 2 minutes.  Mix in sugar, flour and salt.  Gradually stir in milk, beating with whisk.  Stir in egg.  Cook uncovered 3 1/2 minutes or until thickened and smooth, beating 6 times.  Beat in vanilla.  Proceed as above.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Cream Wafers

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          sifted flour
     1/3  teaspoon      cinnamon
   1 1/2  teaspoons     baking powder
     1/2  teaspoon      soda
     1/2  cup           butter
   1      cup           sugar
   2                    Eggs -- well beaten
   3      Squares       unsweetened chocolate -- melted
   1      tablespoon    thin cream

 Sift flour once, measure, add cinnamon, baking powder, and soda, and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add eggs, chocolate, and cream, and beat well.  Add flour, a small amount at a time.  Beat after each addition until smooth.

 Roll into thin sheet on slightly floured board.  Cut in squares and bake in hot oven (400 degrees) 6 minutes.  Put squares together with Butter Frosting. (See recipe in frosting section.)

Makes 2 1/2 dozen cookies or 15 cream wafers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                         Chocolate Dessert Crepes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour
   1 1/2  cups          milk
     1/3  cup           presweetened instant cocoa powder
   2                    Eggs
   1      tablespoon    oil
   1      teaspoon      vanilla

 Combine all ingredients, beating until blended.

 Heat a greased 6" skillet.

 Pour 2 Tbsp. of batter into skillet for each crepe.

 Lift and tilt skilleet quickly to spread batter.

 Brown on one side; then flip to brown second side.

Yield:  16 to 18 crepes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                           Chocolate Dream Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      envelopes     Dream Whip Whipped Topping Mix
   2 3/4  cups          cold milk
   2      packages      Jell-O Brand Chocolate Flavor Instant -- (4 servings size)
                        -- Pudding -- 					 and Pie
                        Filling
   1                    Baked 9" pie shell -- cooled

 Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl.

 Add remaining 1 3/4 cups milk and the pudding mix.  Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

 Spoon into pie shell.

 Garnish with maraschino cherries, if desired.

 Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Frosting #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         semisweet chocolate
   2      tablespoons   butter or margarine
     1/2  cup           confectioners' sugar
   2      teaspoons     milk -- up to 3

 Milt chocolate and butter in saucepan.

 Stir in confectioners' sugar.

 Add milk and stir until smooth and shiny.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Frosting #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/3  cups          confectioners' sugar
     1/3  cup           shortening
     1/4  teaspoon      salt
     1/2                + 1 1/2 Tbsp. cocoa
   2 2/3  tablespoons   dry skim milk
     1/3  cup           cold water
   1      teaspoon      vanilla

 Place all dry ingredients in mixing bowl and add shortening.  Mix at low speed.

 Add 1/2 cup cold water and mix until smooth.  Turn mixer to medium speed and continue mixing as remaining water is added.

 Add vanilla.  Scrape bowl and continue mixing until frosting is light and fluffy.  Whipping gives frosting lighter texture and better volume.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                           Chocolate Fudge Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
     1/2  cup           butter
   1      cup           sugar
   2      ounces        Baker's Unsweetened Chocolate -- melted
   1                    Egg -- well beaten
   1      teaspoon      vanilla
     3/4  cup           milk

 Sift flour once, measure, add baking powder and salt and sift together three times.

 Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.

 Add chocolate and blend; then add egg and vanilla.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees) 1 hour.

 Cover cake with Fudge Frosting.

Double recipe for two layers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                            Chocolate Glaze #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   cocoa
   1      tablespoon    corn syrup
   1      tablespoon    + 2 Tsp. water
   1      tablespoon    Crisco oil
   1      cup           confectioner's sugar -- sift if lumpy

 In a small saucepan combine all ingredients except sugar.  Cook and stir over low heat until mixture is smooth.

 Remove from heat; beat in sugar.  If mixture is too thick to pour easily, add a little more water.

 Drizzle over cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                            Chocolate Glaze #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Baker's German's Sweet Chocolate -- broken into pieces
   3      tablespoons   Water
   3      tablespoons   butter

 Melt chocolate and water over low heat, stirring constantly. (Or heat in a nonmetal bowl in microwave at high power for 1 1/2 to 2 minuets, stirring once until completely melted.)

 Remove from heat and stir in unsalted butter.

 Cool to thickened, if necessary.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                            Chocolate Glaze #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        each semisweet chocolate
   1      tablespoon    margarine or butter
     3/4  cup           powdered sugar
     1/2  teaspoon      vanilla
   4      tablespoons   hot water -- up to 5

 Heat chocolate and margarine in saucepan until melted.

 Stir in remaining ingredients until smooth and of desired consistency.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                            Chocolate Glaze #4

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   milk
   1      tablespoon    butter or margarine
   1      ounce         unsweetened chocolate
   1      teaspoon      vanilla
     3/4  cup           confectioners' sugar

 In small saucepan heat milk and butter over low heat until hot.

 Add chocolate and stir until chocolate is melted.

 Stir in vanilla and confectioners' sugar until smooth.  Spread while warm.

MICROWAVE DIRECTIONS: Combine milk and butter in 2-cup glass measure; cook 1 minute or until hot.  Add chocolate and stir until melted.  Stir in vanilla and sugar until smooth.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                            Chocolate Glaze #5

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   2      ounces        unsweetened chocolate

 In small saucepan over low heat melt butter and chocolate and stir to melt and until smooth.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                            Chocolate Glaze #6

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        semisweet chocolate pieces
   6      tablespoons   butter

 Combine chocolate pieces and butter in small saucepan.

 Stir over medium heat until melted and blended.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Ice Cream #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   5      cups          evaporated milk
   1 1/2  teaspoons     vanilla
     1/4  teaspoon      salt
   2      Squares       chocolate

 Scald the milk.

 Dissolve the sugar in 2 cups of the scalded milk.

 pour sugar and milk mixture slowly over melted chocolate, stir constantly to avoid dark specks.

 Add the remaining three cups of milk.

 Stir in vanilla and salt.

 Churn in ice cream freezer.

Makes about 2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Ice Cream #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
   1      tablespoon    flour
     1/8  teaspoon      salt
   2                    Eggs
   1      cup           half-and-half -- or milk, heated
   9      ounces        unsweetened chocolate -- melted and cooled
   2      teaspoons     vanilla
   1      cup           heavy cream

In heavy saucepan with wooden spoon beat sugar, flour, salt and eggs until blended.

Beat in half-and-half.

Cook and stir over low heat until mixture coats spoon and is smooth (do not overcook).  Beat in chocolate and vanilla until well blended.

Pour in loaf pan, cover airtight and freeze.

Let stand at room temperature 15 minutes before serving.

Makes 3 cups.

NOTES : To make ice cream in electric ice-cream maker do not whip cream.  Follow manufacturer's directions, setting freezer at coldest setting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                             Chocolate Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     1/2  cup           white Karo syrup
     3/4  cup           cream
   1      Square        melted unsweetened chocolate
   1      teaspoon      vanilla
   3      tablespoons   butter

 Cook all ingredients together, except vanilla and butter, until soft ball stage.

 Remove from fire, add vanilla and butter, beat and spread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                           Chocolate Layer Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   2      teaspoons     baking powder
     1/4  teaspoon      salt
     1/2  cup           butter
   1      cup           sugar
     2/3  cup           milk
     1/2  teaspoon      vanilla
   3                    Egg whites -- stiffly beaten

 Sift flour once, measure, add baking powder and salt and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Add vanilla.

 Fold in egg whites.

 Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes.

 Put layers together and cover top and sides of cake with Soft Chocolate Frosting.

 Sprinkle sides with nuts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Marble Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   2      teaspoons     baking powder
   6      tablespoons   butter
   1      cup           sugar
     2/3  cup           milk
   1      teaspoon      vanilla
   3                    Egg whites -- stiffly beaten
   1      Square        Baker's Unsweetened chocolate -- melted
   1      tablespoon    sugar
     1/4  teaspoon      soda
   1      tablespoon    hot water

 Sift flour once, measure, add baking powder and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Add vanilla.  Fold in egg whites.

 Combine chocolate, sugar and soda, and water, and add to 1/3 of cake batter.

 Place light and dark mixtures alternately, a tablespoon a time, in greased loaf or tube pan.

 Bake in moderate oven (350 degrees) 55 minutes, or until done.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Mousse Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        chocolate sandwich cookies with fudge -- crushed
                        -- filling
  12      ounces        semi-sweet chocolate chips
   1      tablespoon    instant coffee powder
     1/2  cup           water
     1/2  cup           sugar
   4                    Egg yolks -- well beaten
   4                    Egg whites
     1/2  cup           sugar
   3      cups          heavy cream -- whipped

 Press cookie crumbs into bottom of greased 9" spring form pan.

 Bake in preheated oven at 325 degrees 10 minutes; cool.

 In top of double boiler, melt chocolate chips over hot, not boiling, water; blend in coffee powder, water and 1/2 cup sugar.  Cool completely.

 Blend in egg yolks.

 Beat egg whites until soft peaks from; gradually add remaining 1/2 cup sugar, beat until stiff.

 Fold in egg whites  then whipped cream into chocolate mixture.

 Spread evenly over crumb crust.  Cover and freeze overnight or longer.

 To serve, defrost in refrigerator 8 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                           Chocolate Nut Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          milk
   4      ounces        unsweetened chocolate
   3      cups          sugar
     1/8  teaspoon      salt
   2      tablespoons   light corn syrup
     1/4  cup           butter or margarine
   1      teaspoon      vanilla
   1 1/2  cups          chopped nuts

Heat milk and chocolate in large saucepan over low heat until chocolate melts.  Stir until blended.

Add sugar, salt and corn syrup; stir until sugar is dissolved.

Cook, stirring occasionally, until candy thermometer registers 234 degrees or mixture forms soft ball when small amount is dropped in very cold water.  Remove from heat, stir in butter and cool at room temperature (without stirring) until thermometer drops to 110 degrees or bottom of pan feels just warm, about 1 hour.  (Do not beat.)

Stir in vanilla and nuts; pour into greased 9" square pan and let stand until firm.

Cut in 1 1/2" squares.

NOTES : For smoother texture prepare fudge as above but cool chocolate mixture to 120 degrees.  Beat vigorously with wooden spoon or mixer until fudge loses its gloss.  Continue as above.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                       Chocolate Oatrage Snack Cake

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Microwave                        Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   1 1/2  cups          Quaker Oats -- uncooked
     1/2  cup           all-purpose flour
   1      cup           firmly packed brown sugar
   2                    Eggs
   1      cup           chopped walnuts
   1      teaspoon      vanilla extract
   2      cups          Nestle Toll House Semi-sweet Chocolate -- divided
                        -- Morsels

 In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla.  Beat 3 minutes at medium speed or until mixture is light and fluffy.

 Stir in 1 cup chocolate morsels.

 Spread batter into 8" square microwave-safe dish; cover dish with wax paper.  Cook on HIGH power 4 minutes; rotate dish 1/4 turn.  Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color.

 Sprinkle remaining 1 cup chocolate morsels over top of warm cake.

 Let stand 10 minutes, then spread chocolate evenly over cake.

 Cool directly on countertop.

 Cut into serving pieces.

Makes 8 to 12 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                           Chocolate Pecan Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs -- slightly beaten
   1      cup           Karo light corn syrup -- or dark
   1      cup           sugar
   2      tablespoons   margarine -- melted
   4      Squares       semisweet chocolate
   1      teaspoon      vanilla
   1 1/2  cups          pecan halves
   1                    Unbaked 9" pie shell

 Melt margarine and chocolate together in small saucepan.

 In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until well blended.

 Stir in pecans.

 Pour into pie shell.

 Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool.

Makes 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                              Chocolate Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     1/4  cup           cornstarch
     1/4  teaspoon      salt
   3      tablespoons   butter or margarine
   9      ounces        unsweetened chocolate
   1 1/2  cups          warm water
   3                    Eggs -- beaten
                        Grated peel of 1 lemon -- or orange or 1 Tsp.
                        -- vanilla
   8      "             baked crumb pie crust -- (chocolate cookie,
                        -- gingersnap or
                        -- graham -- 			cracker)
                        Whipped cream -- optional

 Mix sugar, cornstarch and salt; set aside.

 Melt butter in heavy 3-quart saucepan over low heat.

 Add chocolate and stir to melt; remove from heat.

 Stir in water and sugar mixture, then stir in eggs.  Cook and stir over low heat until thickened and smooth.

 Stir in lemon peel.

 Cool, stirring occasionally.

 Pour into cooled pie crust and chill until firm.

 Serve with whipped cream.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                             Chocolate Plunge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           karo -- light or dark corn
                        -- syrup
     1/2  cup           heavy cream -- or whipping cream
   8      ounces        semisweet chocolate
                        assorted fresh fruit

In medium saucepan stir corn syrup and cream.

Bring to boil over medium heat.

Remove from heat. Add chocolate; stir until completely melted.

Serve warm as a dip for fruit.

Makes 1 1/2 cups.

MICROWAVE DIRECTIONS:

In medium microwave bowl, stir corn syrup and cream.

Microwave at High (100%) 1 1/2 minutes or until boiling. Add chocolate; stir until completely melted.

Busted by Barb


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                     *  Exported from  MasterCook  *

                            Chocolate Pudding

Recipe By     : Bisquick Ad
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Puddings & Custards
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
     1/2  cup           Bisquick baking mix
     1/3  cup           cocoa
   2      cups          milk
   1      cup           cold water

 Mix sugar, baking mix and cocoa in 3 quart saucepan.  Gradually stir in milk and water.

 Cook over medium-high heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.

 Cool, stirring occasionally to prevent film form forming.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Pudding Cake

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Hershey bar to grate over top
   1      cup           flour
   1      stick         oleo
   1      cup           chopped nuts
   8      ounces        cream cheese
   1      cup           powered sugar
   1      large   cart  cool whip
   2      packages      vanilla and chocolate pudding
   2      cups          milk

 Mix flour, oleo and chop nuts.  Spread in 2 quart Pyrex dish.  Bake 20 minutes at 350 degrees.  Cool.

 Mix cream cheese, powdered sugar and 1 cup cool whip.  Spread over cooled crust.

 Beat pudding and milk till thick.  Spread over cheese mixture.

 Spread remaining cool whip over pudding.

 Grate small chocolate bar over cool whip.

 Keep refrigerated.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                        Chocolate Steamed Pudding

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cake flour
     1/2  teaspoon      soda
   2      teaspoons     baking powder
     1/4  teaspoon      salt
     1/3  cup           butter
     1/2  cup           sugar
   1                    Egg -- well beaten
   3      Squares       Baker's Unsweetened Chocolate -- melted
   1 1/2  cups          milk

 Sift flour once, measure, add soda, baking powder, and salt and sift together three times.

 Cream butter, add sugar gradually, and cream together thoroughly.

 Add egg and chocolate, beating until smooth.

 Add flour, alternately with milk, a small amount at a time.  Beat well after each addition.

 Turn into greased mold, cover, and steam 2 hours.

 Serve hot with chocolate sauce.

Serves 10.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                      Chocolate Truffle Holiday Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Tarts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         unsalted butter
  12      ounces        semi-sweet chocolate -- broken into 1"
                        -- pieces
   5      large         eggs -- separated
     1/4  cup           sugar
   1      teaspoon      vanilla
   1      tablespoon    flour
                        Vanilla Butter Icing -- see recipe
                        Candied fruits -- for decoration
                        flowers -- for decoration
                        silver degrees -- for decoration

 Preheat oven to 375 degrees.

 In heavy saucepan melt butter over low heat; add chocolate and heat just until melted and smooth, stirring occasionally.  Remove from heat.

 Meanwhile, beat egg yolks, sugar and vanilla in small bowl until thoroughly blended.

 In another bowl beat egg whites to form soft peaks.

 Beat yolk mixture and flour into chocolate mixture; mix in about 1/4 of the egg whites.

 With rubber spatula fold remaining egg whites into chocolate mixture to blend thoroughly.

 Oil an 8" square baking pan and line with a piece of wax paper 8" long, allowing two opposite ends to extend up sides of pan.

 Pour chocolate mixture into pan; cut through several times with spatula to release air bubbles.

 Bake in center of oven 25 to 35 minutes until firm and slightly cracked around edges.

 Cool on rack 10 minutes.

 Loosen edges with knife and lift out of pan with ends of wax paper; cool completely. (Cake will sink in middle.)

 Carefully spread top of cake with icing.

 Cut into 1 1/2" squares, cleaning knife as needed between cuts.

 Before icing sets, decorate tops as desired.

Makes about 4 dozen bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Chocolate Velvet Cake

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Baker's German's Brand sweet chocolate -- broken into pieces
   6      tablespoons   butter
   3      tablespoons   all-purpose flour
   3                    Eggs -- separated
     1/4  cup           sugar
                        Chocolate glaze for topping -- see recipe

 Melt chocolate and butter over low heat, stirring constantly.  Remove from heat and stir in flour.

 Blend in egg yolks, one at a time.

 Beat egg whites until foamy throughout.  Gradually add sugar and beat until mixture will form soft peaks.

 Gently fold in chocolate mixture, blending thoroughly.

 Pour into greased and floured 8" layer pan.

 Bake at 350 degrees about 20 minutes, or until cake tester inserted in center comes out clean.

 Cool in pan 10 minutes.

 Cake may settle as it cools.  Remove from pan and finish cooling upside down on rack.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                      Chocolate Walnut Drop Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
   1      cup           sugar
   2                    Eggs
   1      teaspoon      vanilla
     1/8  teaspoon      salt
   4      ounces        unsweetened chocolate -- melted and cooled
   1      cup           flour
     1/2  cup           chopped walnuts
                        Confectioners' sugar

 In large bowl of mixer cream butter, sugar, eggs, vanilla and salt until fluffy.

 Beat in chocolate until well blended.

 Stir in flour and nuts.

 Drop by heaping teaspoonfuls 2" apart on well-greased cookie sheet.

 Bake in preheated 350 degree oven 10 minutes or until edges are crisp.

 Cool 1 minute before removing to rack to cool.

 Sift confectioners' sugar over tops.

NOTE:  To make sandwich cookies fill 2 cookies with 1 to 2 teaspoons Cream Chocolate Frosting (see frosting section).

Makes about 4 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                            Chocolate Yule Log

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        chocolate bits
   8      ounces        cream cheese -- at room temperature
   1      teaspoon      vanilla
   1      Box           -- (1 lb.) powdered
                        -- sugar
   2      cups          minced pecans

Melt chocolate bits on very low heat or over boiling water.  Remove from heat.

Blend in cream cheese and vanilla.  The mixture becomes shiny and seems to separate.

Work powdered sugar into chocolate mixture until well blended. (Use electric mixer on low speed if desired.)

Chill until firm (several hours or overnight.)

Place half of candy in an 18" piece of waxed paper.  Using hands, roll it into a log about 1 1/2 inches in diameter.  Unwrap and roll the log in pecans.  Repeat for other half.  Chill until firm.

Slice into 1/2 inch thick rounds for serving.  Store in the refrigerator.

Makes 2 pounds of candy.

NOTES : VARIATIONS:  Roll teaspoonfuls into balls and roll in chopped nuts or grated milk chocolate. When still warm, drop by teaspoonfuls onto waxed paper and top with whole nuts, cherries or dried fruits. Substitute butterscotch bits for chocolate bits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                       Chocolate-Coconut Dream Pie

Recipe By     : Jell-O Ad
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      envelopes     Dream Whip Whipped Topping Mix
   3      cups          cold milk
   1      package       Jell-O Brand Coconut Cream Flavor Instant -- (4 Serving size)
                        -- -- 				Pudding and Pie
                        Filling
   1      package       Jell-O Band Chocolate Flavor Instant -- (4 serving size)
                        -- Pudding and -- 				Pie Filling
   1                    Baked 9" pie shell -- cooled

 Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl.

 Measure 2 cups of the topping and set aside.

 Add 1 cup milk and the coconut pudding mix to the remaining topping.  Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

 Spoon into pie shell and smooth into a layer.

 Repeat with remaining topping, milk and chocolate flavor pudding mix.

 Spoon carefully over coconut filling.

 Garnish with mandarin orange sections, if desired.

 Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                       Chocolate-Date-Coconut Cake

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped dates
   1      cup           hot water
   1 3/4  cups          flour
   3      tablespoons   cocoa
   1      teaspoon      baking soda
   1      cup           butter or margarine -- softened
   1      cup           sugar
   2      teaspoons     vanilla
   2                    Eggs
   6      ounces        semisweet chocolate pieces
     1/2  cup           flaked coconut

 Cover dates with water in small bowl; set aside.

 Stir together flour, cocoa and baking soda; set aside.

 Cream butter, sugar and vanilla until well blended.  Stir in flour mixture alternately with reserved dates and water until well blended.

 Pour into greased and floured 13x9x2 inch baking pan.

 Sprinkle with remaining chocolate pieces and the coconut.

 Bake in preheated 350 degree oven 40 minutes or  until pick inserted in center comes out clean.

 Cool on rack.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                           Chocolate-Lemon Loaf

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          flour
     1/2  teaspoon      baking soda
     1/2  cup           butter or margarine -- softened
   1      cup           packed brown sugar
     1/2  teaspoon      salt
   3                    Eggs
   9      ounces        semisweet chocolate -- grated, see note
                        Grated peel of 1 lemon
     1/2  cup           sour cream

 Stir together flour and baking soda; set aside.

 Cream butter, sugar and salt until fluffy.

 Beat in eggs one at a time until well blended.

 Stir in chocolate and lemon peel.

 Stir in flour mixture alternately with sour cream until well blended.

 Pour into greased and floured 9x5x3 inch loaf pan.

 Bake in preheated 350 degree oven 60 minutes or until pick inserted in center comes out clean.

 Cool pan on rack 10 minutes, then turn out on rack top side up to cool.

NOTE:  To grate chocolate break in pieces and grate in blender or rotary grater.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                            Chocolate-Nut Bars

Recipe By     : Bisquick Ad
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Bisquick baking mix
   1      cup           chopped walnuts
     1/2  cup           granulated sugar
   2                    Eggs
     1/3  cup           margarine or butter -- softened
   2      teaspoons     vanilla
   1      cup           chocolate fudge ice-cream topping -- at room temperature

 Heat oven to 350 degrees.

 Mix all ingredients except ice-cream topping.

 Spread 2 cups of the dough evenly in bottom of ungreased jelly roll pan; spread with ice-cream topping.

 Drop remaining dough by very scant teaspoonfuls evenly onto topping.

 Bake until golden brown, 20 to 25 minutes; cool.

 Cut into bars, about 1 1/2 x 1 1/4 inches.

Makes 48 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                           Chocolate-Nut Mousse

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        sweet cooking chocolate -- melted and cooled
     1/4  cup           finely chopped nuts
   4                    Eggs -- separated
     1/8  teaspoon      salt
                        Whipped cream -- optional
                        Chocolate Curls -- optional

 Combine chocolate and nuts; set aside.

 Beat egg whites and salt in large bowl of mixer at high speed until stiff but not dry; set aside.

 Beat egg yolks in small bowl of mixer until thick and lemon-colored, then stir in chocolate-nut mixture.

 Fold into whites until very well blended.

 Spoon into 4 individual dessert dishes.

 Chill at least 2 hours.

 Serve with dollop of whipped cream garnished with chocolate curls.

Makes 4 servings.

CHOCOLATE CURLS:  Hold wrapped square or bar of semisweet, sweet or milk chocolate in hands to warm slightly.  Unwrap and with vegetable peeler or small sharp knife shave chocolate in long thin strokes to form curls.  Shave directly onto dessert.  (NOTE:  unsweetened chocolate can be used but is more brittle and harder to shave.)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                        Chocolate-Oatmeal Cupcakes

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cup Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Cups          Flour
   1      Teaspoon      Baking Powder
     1/2  Teaspoon      Baking Soda
     1/2  Teaspoon      Salt
     1/4  Cup           Butter -- softened
   1      Cup           Sugar
   2                    Eggs
   1      Teaspoon      Vanilla
   3                    Unsweetened Chocolate Squares -- melted and cooled
     2/3  Cup           Buttermilk
     1/2  Cup           Rolled Oats -- quick cooking
                        Frosting

Stir together flour, baking powder, baking soda and salt; set aside.

Cream butter, granulated sugar, eggs and vanilla until fluffy.

Stir in chocolate until well blended.

Stir in flour mixture, alternately with buttermilk until well blended.

Stir in oats.

Place sixteen 1 1/2" paper baking cups on cookie sheet and fill cups with batter.

Bake in preheated 375 degree oven 12 minutes or until pick inserted in center comes out clean.

Cool, frost each  with 1 Tbsp. frosting and nuts if desired.

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                     *  Exported from  MasterCook  *

                      Chocolate-Pistachio Dream Pie

Recipe By     : Jell-O Ad
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      envelopes     Dream Whip Whipped Topping Mix
   3      cups          cold milk
   1      package       Jell-O Brand Chocolate Flavor Instant -- (4 serving size)
                        -- Pudding and -- 				Pie Filling
   1      package       Jell-O Brand Pistachio Flavor Instant -- (4 serving size)
                        -- Pudding and -- 				Pie Filling
   1                    Baked 9" pie shell -- cooled

 Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl.  Measure 2 cups of the topping and set aside.

 Add 1 cup milk and the chocolate pudding mix to the remaining topping.  Blend; the beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer.

 Rinse bowl and beaters before preparing pistachio pudding.  Repeat with remaining toping, milk, and pistachio pudding.  Spoon carefully over chocolate filling.

 Garnish with chocolate curls, if desired.

 Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                    Chocolate-Vanilla Ripple Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
   1                    Egg
     1/2  cup           butter -- softened
   4      ounces        semi-sweet chocolate -- melted
     1/2  cup           sifted confectioner's sugar
   2      teaspoons     milk

 To make chocolate portion, blend sugar and egg in top of double boiler.  Heat, stirring constantly, until mixture is amber colored.  Remove from heat; add butter and chocolate.  Stir occasionally until butter melts.

 Chill until of spreading consistency.

 Spread chocolate frosting on top and sides of cooled cake.

 Then combine confectioners sugar and milk and beat until smooth.

 Spread lightly over chocolate frosting on top of cake.  With spatula, lightly draw lines as desired to form design.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Christmas Plum Pudding

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           apple -- chopped
     1/2  cup           suet -- chopped
     1/2  cup           molasses
   2                    Eggs -- well beaten
     1/2  cup           milk
   2      cups          sifted flour
     1/4  cup           figs -- chopped
     1/2  cup           raisins
     1/2  cup           currants
     1/4  cup           citron -- sliced
     1/4  cup           candied cherries -- quartered
   1      tablespoon    candied orange peel -- chopped
     1/4  cup           almonds -- blanched and
                        -- chopped
   2      teaspoons     baking powder
     1/2  teaspoon      salt
     1/2  teaspoon      soda
     1/2  teaspoon      cinnamon
     1/4  teaspoon      allspice
     1/2  teaspoon      nutmeg

 Combine apple, suet, molasses, eggs, and milk.

 Sift flour once, measure.  Mix 1/2 Cup flour with fruit and nuts.

 Combine remaining flour, baking powder, salt, soda, and spices, and sift again.  Add to molasses mixture.  Add fruit.

 Turn into well-greased molds, filling 2/3 full.,  Cover tightly.  Steam 3 hours.

Serve hot with hard sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                   Christmas Rolled Oats Cookies, 1980

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Christmas                        Family & Friends
                Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          brown sugar
   6                    eggs
   6      cups          rolled oats -- Old Fashioned
   6      cups          all-purpose flour
   3      cups          nut meat
   3      cups          raisins
   1 1/2  cups          cannied mix fruit
   1 1/2  cups          milk
   3      teaspoons     baking soda
   3      teaspoons     cinnamon
   1 1/2  teaspoons     vanilla
     3/4  teaspoon      salt

Beat eggs until light add sugar and beat, add shortening and beat into first mixture. Add flour, cinnomon, salt and vanilla.  Add and mix well.  Add raisins.

Dissolve soda in milk.  Stir quickly into mixture.  Add rolled oats, nuts and fruit and mix well.

Drop from teaspoon on greased cookie sheet.  top with red and green cherries, nuts and dates.

Bake for 15 minutes at 375 degrees.

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                     *  Exported from  MasterCook  *

                      Christmas Wreath Frozen Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Christmas                        Salads & Salad Dressings
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        cream cheese -- softened
   1      cup           mayonnaise
     1/2  cup           maraschino cherries -- red, halved
     1/2  cup           maraschino cherries -- green, halved
  20      ounces        crushed pineapple -- drained
     1/2  cup           chopped pecans
   2      cups          miniature marshmallows
   1      cup           whipping cream -- whipped

Combine cream cheese and mayonnaise.  Mixing well, stir in cheries, pineapple, peacans and marshmallows.  Fold in whipped cream.  Pour into 8 cup ring mold.  Freeze.

YUeild 8 to 10 servings.

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                     *  Exported from  MasterCook  *

                            Chrsitmas Wreaths

Recipe By     : The Times Magazine/ Oct. 23, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Candy
                Christmas                        Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           light corn syrup
   3      tablespoons   sugar
   3      tablespoons   butter
                        green food coloring
   2 1/4  cups          corn flakes
                        red cinnamon candies
                        shredded coconut

Combine corn syrup, sugar and butter in a saucepan.  Bring to a boil over medium heat.  Stir constantly.  Continue boiling for 5 minutes, stirring constantly.  Remove from heat and aed a few drops of food coloring at a time until the mixture is about the color green that you want.  Remember, you are trying to simulate the color of a Christmas evergreen wreath.

Now stir the warm syrup into the dry corn flakes.  Stir until well comvbined.  Now drop by the teaspoons onto waxed paper.  You want to make little round wrieaths.  They can be as small as an inch or you can use all the mixture and make one hugh wreath to use as a centterpeace-dessert.

Decorate you wreaths with cinnamon candies to look life ornaments or hooly berries. You also may spinkle on shredded coconut to look life snowy branches.  Let coolk to harden.

Yield":  This will depend on what size wreaths you make.  You might get one big one or lots of tiny ones. 

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                     *  Exported from  MasterCook  *

                        Chunky Peanut Butter Chews

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
     3/4  cup           Karo light corn syrup -- or dark
     3/4  cup           Skippy Super Chunk peanut butter
   6      cups          favorite ready-to-eat breakfast cereal

Line 13x9x2 inch baking pan with foil; grease foil.

In 3-quart saucepan stir sugar and corn syrup.

Stirring occasionally, bring to boil over medium heat and boil 1 minute.

Remove from heat.

Stir in peanut butter until smooth.

Add cereal; stir to coat well.

Press evenly into pan; cool.

Remove from pan; cut into squares.

Store in tightly covered container.

Makes 4 dozen (1 1/2") squares

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                             Chutney Dressing

Recipe By     : Barbara Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           vegetable oil
     1/4  cup           chutney
   2      tablespoons   vinegar
     1/2  teaspoon      onion salt

 Shake all ingredients in tightly covered container.

Good on spinach tossed salad or other salads.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                             Cinnamon Cookies

Recipe By     : Ad
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Cookies & Brownies
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   sugar
     1/2  teaspoon      ground cinnamon
     2/3  cup           packed brown sugar
     1/2  cup           margarine or butter -- softened
   1                    Egg
   2      teaspoons     ground cinnamon
   1      teaspoon      vanilla
   2 1/2  cups          bisquick baking mix

 Heat oven to 375 degrees.

 Mix sugar and 1/2 Tsp. cinnamon; reserve.

 Mix brown sugar, margarine, egg, 2 tsp. cinnamon and the vanilla.

 Stir in baking mix.

 Drop dough by rounded teaspoonfuls bout 2" apart onto ungreased cookie sheet.

 Flatten with glass dipped in reserved sugar-cinnamon mixture.

 Bake until edges are light brown, 8 to 10 minutes.

Makes about 3 1/2 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                     Cinnamon Raisin English Muffins

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          enriched flour -- unsifted, up to 4
   2      packages      dry yeast
   2      tablespoons   ground cinnamon
   1      Cup           milk
     1/4  cup           water
     1/2  cup           seedless raisins
   2      tablespoons   sugar
   2      tablespoons   oil
   1      teaspoon      salt
                        Corn meal
                        Butter

 Stir together 1 1/2 cups flour, yeast and cinnamon.

 Heat milk, water, raisins, sugar, oil and salt over low heat until very warm (120 to 130 degrees).

 Add warmed ingredients to flour-yeast mixture and beat until smooth, about 1 minute by hand.

 Stir in more flour to make a soft dough.

 Turn out onto lightly floured board and knead until manageable, about 3 minutes.

 Cover dough with bowl or pan and let rest 30 minutes.

 Sprinkle corn meal on flat surface.  Place dough on corn meat and roll out to 1/2" thick.

 Cut into circles with 3 or 4 inch cutter.  Sprinkle corn meat on top of muffins.

 Let rest about 30 minutes or until lightly raised.

 Bake on a preheated electric griddle at 350 degrees; or on a preheated medium-hot Teflon coated griddle; or on a preheated medium-hot skillet that has been sprinkled with corn meal, 15 to 18 minutes on each side.  Watch carefully - see that they do not burn.

 When cool, split, toast and butter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Citrus Seafood Stew

Recipe By     : Meredithh Corpotation 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Florida Cuisine                  Shrimp
                Soups & Stews                    Seafoods
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        red snapper fillets -- skinless
   4      ounces        medium shrimp -- peeled and deveined
  14 1/2  ounces        stewed tomatoes -- canned
  14 1/2  ounces        chicken broth -- canned
     1/2  cup           long-grain rice
   2      teaspoons     chili powder
   2      cloves        garlic -- minced
     3/4  cup           frozen orange juice concentrate
   2      cups          frozen pepper stir-fry begetables

Thaw fish and shrimp, if frozen.  Rinse fish and shrimp.  Cut fish into 1-inch pieces.  Set aside.

In a large saucepan combine undrained tomatoes and chicken broth.  Bring to boiling.  Add uncooked rice, chilli powder, and garllic.  Return to boiling; reduce heat.  Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.

Add fish, shrimp, concentrate, and frozen pepper mixture.  Return to boiling; reduce heat.  Cover and simmer gently for  3 to 5 minutes or until fish flakes easily and shrimp turn pink.  Garnish with Flordial orange slices and sprigs of fresh oregano, if desired.

Source:   Special Advertising Section for Florida Citrus.

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NOTES : Stock your freezer with frozen flordia orange juice concentrate, seafood and stir-fry begetables so you'll always have the makings on hand for this speedy supper.
                     *  Exported from  MasterCook  *

                              Citrus Soother

Recipe By     : Meredith Corporation 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Florida Cuisine                  Family & Friends
                Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          orange juice
   1      cup           grapefruit juice
     1/4  cup           honey
   1                    cinnamon stick -- 3 inches long

In a medium saucepan combine orange juice, grapefruit juice, honey, and cinnamon.  Heat, stirring occasionally, just until warm (do not boil).  Remove cinnamon with slotted spoon; discard.  Serve warm.  If desired, garnish with Florida orange slicess.  

Source:   Special Advertising Section for Florida Citrus.

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NOTES : For a festive touch, twist Flordia orange peel strips around cinnamon stick and use for stirrers.
                     *  Exported from  MasterCook  *

                                 Clam Dig

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sour cream
   4      teaspoons     clam nectar -- (omit if can clams
                        -- are used)
   3      tablespoons   chopped chives or minced green onion
   3      tablespoons   crumbled blue cheese
     2/3  cup           minced steamed clams -- fresh or canned,
                        -- drained
     1/4  teaspoon      salt -- (omit if canned
                        -- clams are used)
   1      dash          white pepper
  12      slices        rye or whole wheat bread
                        Butter or margarine -- softened
   6                    Lettuce leaves

 Mix sour cream and clam nectar.

 Add chives or onion, blue cheese, clams, salt and pepper and mix well.

 Flavor improves if mixture stands a few hours.

 Butter bread lightly.

 Spread clam mixture liberally on 6 slices.  Cover with lettuce leaves.

 Close sandwiches with remaining bread.

 Makes 6 sandwiches.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Classic Potato Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Salads & Salad Dressings
                Brand Names & Ads                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Hellmann's Real Mayonnaise
   2      tablespoons   vinegar
   1 1/2  teaspoons     salt
   1      teaspoon      sugar
     1/4  teaspoon      pepper
   4      cups          cooked -- cubed, peeled
                        -- potatoes
   1      cup           sliced celery
     1/2                Chopped onion
   2                    Hard-cooked eggs -- chopped

 In large bowl stir first 5 ingredients until smooth.

 Add remaining ingredients; toss to coat well.

 Cover; chill.

Makes 5 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Cobbler

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter
   1      cup           flour
   1      cup           sugar
   1      Cup           milk
   2      teaspoons     baking powder
                        salt
                        Fruit of your choice

Melt butter in Pyrex dish.

Make batter with flour, sugar, milk, baking powder and salt.

Pour batter over melted butter.

Pour fruit on top.

Bake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                            Cocoa Butter Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           Powdered sugar
   1      stick         butter -- softened
     2/3  cup           cocoa
   1      teaspoon      instant coffee
     1/4  cup           boiling water
   1      teaspoon      vanilla

Sift sugar, add cocoa and mix well, add softened butter -  cream well.  Add 1/4 cup boiling water to instant coffee.  Add coffee to creamed mixture and blend throughly.  Ice only after cake is totally cold.

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                     *  Exported from  MasterCook  *

                               Cocoa Fudge

Recipe By     : Off a can of Cocoa
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           cocoa
   3      cups          sugar
     1/8  teaspoon      salt
   1 1/2  cups          milk
     1/4  cup           butter
   1      teaspoon      vanills

Combine cocoa, sugar and salt in a large saucepan.  Add mmilk gradually, mix thoroguly, bring to a bubbly boil on high heat. Stirring continuously.  Reduce heat to medium, and continue to bo9il the mixture without stirring until a small amount of mixture forms a soft ball when dropped into cold water.  Remove from heat.  Add butter and vanilla.  Do not stir allow fudge to cool at room temperature until it reaches 100 degrees.  Beat by hand or with portable exlectric mixer until the fudge thickesn and loses some of its gloss.

quickly pour and spread fudge in lightly buttered 8x8x2 inch pan.

cool and cut into squares.

Yield:  about 3 dozen squares

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                     *  Exported from  MasterCook  *

                               Cocola Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         oleo
     1/2  cup           crisco
   3      tablespoons   coco
   1      cup           coke cola
   2      cups          flour
   2      cups          sugar
     1/4  teaspoon      salt
   2                    Eggs -- beat by hand
     1/2  cup           buttermilk
   1 1/2  cups          miniature marshmallows
   1      teaspoon      vanilla

 In saucepan place oleo, crisco, cocoa and coke. Simmer till all ingredients are well dissolved.

 Sift flour and salt together, add sugar.  Mix well.

 Beat eggs, add buttermilk, soda, miniature marshmallows and vanilla.

 Mix all ingredients together by hand.

 Bake at 350 degrees for 30 to 40 minutes till done.

NOTE:  You can put marshmallows in hot mix to dissolve some, just before putting all ingredients together.

ICING: 1 Stick oleo 3 Tbsp. coco 1/2 Cup cocoa cola

 In sauce pan put all ingredients and simmer on stove top 5 to 8 minutes.  Add 1 box of powdered sugar, mix well.  Pour over cake  while hot.

Cut in squares to serve.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                               Coconut Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   2      cups          sugar
   4      cups          flour
   1      teaspoon      salt
   5      teaspoons     baking powder
   1 1/8  cups          milk or water
  10                    Egg whites
     1/2  teaspoon      orange extract
   1      teaspoon      vanilla extract

 Cream butter and sugar.

 Sift flour, salt and baking powder together; add alternately with milk.

 Beat egg whites until stiff and fold into dough.

 Add flavoring.

 Line square cake pans and grease well.

 Pour butter in and bake in moderate oven (350 degrees) until done.

Frost with Plain Coconut Icing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Coconut Carrot Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  cups          flake coconut
   1 1/2  cups          shredded carrots
     1/2  cup           mayonnaise
     1/4  cup           raisins
   2      tablespoons   lemon juice
     1/2  teaspoon      ground ginger

 Combine all ingredients in a bowl; mix well.

 Chill.

 Serve on crisp lettuce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Coconut Chutney

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Coconut Flakes
   1      Medium        Onion -- grated
   1      Teaspoon      Lemon Rind -- grated
   1      Tablespoon    Vinegar
     1/2  Teaspoon      Chili Powder
          Pinch         Saffron -- optional

Mix all ingredients.

Makes 3/4 Cup.




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                     *  Exported from  MasterCook  *

                          Coconut Cream Jumbles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sifted flour
   2      teaspoons     baking powder
   1      teaspoon      salt
   1      cup           sugar
   2                    Eggs -- well beaten
   1      cup           heavy cream
     3/4  cup           Baker's Coconut -- Premium shred

 Sift flour once, measure, add baking powder and salt, and sift again.

 Add sugar gradually to eggs.  Add flour alternately with cream, mixing well.  Add coconut.   Chill.

 Roll 1/4 inch thick on slightly floured board.  Dredge with sugar.  Cut with large round cutter.

 Bake in hot oven (425 degrees) 13 to 15 minutes.

Makes 2 dozen 3 1/2" jumbles.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Coconut Drop Cookies

Recipe By     : Sarah Spivey
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar -- sifted
   3                    egg whites -- beaten
   1      teaspoon      vanilla
   1 1/4  cups          coconut

Sift sugar.  Beat egg whites until stiff; add sugar very slowly, beating constantly.  fold in vanilla and coconut.

Drop batter from teasppon onto a well greased and floured cookie sheet.  Bake at 300 degrees about 30 minutes.

Yield about 50 -  1 1/2" cookies

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                     *  Exported from  MasterCook  *

                            Coconut Layer Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
     2/3  cup           butter
   1      cup           sugar
   3                    Eggs -- unbeaten
     1/3  cup           milk
   1      teaspoon      vanilla

 Sift flour once, measure, add baking powder and salt, and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add eggs, one at a time, beating well after each addition.

 Add flour, alternately with milk, a small amount at a time.  Beat well after each addition.  Add vanilla.

 Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 to 30 minutes.

 Double recipe to make three 10 inch layers.

Spread Seven Minute Frosting between layers and on top and sides of cake.

Sprinkle each layer and outside of cake thickly with Baker's Coconut, Southern Style, while frosting is still soft.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                            Coconut Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        butter
     1/2  cup           vegetable shortening
   3      cups          sugar
   6                    eggs
     1/2  teaspoon      almond extract
   1      teaspoon      coconut flavoring
   3      cups          all-purpose flour
   1      cup           milk
   1      can           coconut flakes

Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, breating well after each addition.  Add flavorings and mix well.  Aleternately flour and milk, beating after each addition.

Stir in coconut.  Spoon batter into 10 inch greased tube pan or bundt pan.  Bake at 350 degrees for 1 hours and 15 minutes.

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                     *  Exported from  MasterCook  *

                           Coconut Pudding Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       yellow cake mix -- (2-layer size)
   1      package       vanilla instant pudding & filling -- or coconut cream
                        -- (4-serving size)
   4                    Eggs
   1      cup           water
     1/4  cup           oil
   1 1/3  cups          Baker's Angel Flake coconut
   1      tablespoon    honey -- heated

 Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl.  Blend; then beat at medium speed of electric mixer for 2 minutes.

 Set aside 1/4 cup coconut for garnish.

 Stir remaining coconut into batter.

 Pour into a greased and floured 10" tube pan.

 Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed.

 Cool in pan about 15 minutes.

 Remove from pan and finish cooling on rack.

 Brush top of cake with honey; sprinkle with reserved coconut.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Coconut Vanities

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sifted flour
   1 1/2  teaspoons     baking powder
   4      tablespoons   butter
   1      cup           sugar
   1                    Egg -- unbeaten
                        Grated rind 1 orange
     1/4  cup           milk
     1/2  cup           orange juice
   4      tablespoons   sugar
   1                    Egg white -- stiffly beaten
                        Baker's Coconut Southern Style

 Sift flour once, measure, add baking powder and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together well.

 Add egg and beat until light and fluffy.  Add orange rind.

 Add flour, alternately with milk and orange juice, a small amount at a time.  Beat after each addition until smooth.

 Pour into greased pan, 14x9 1/2".  Cover with thin layer of meringue made by beating sugar into egg white.  Sprinkle with coconut.

 Bake 25 minutes in moderate oven (350 degrees).  Cool.

 Cut into diamond-shaped pieces.

Makes 24 cakes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                         Coconut-Macaroon Squares

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Cookies & Brownies
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Bisquick baking mix
     1/4  cup           sugar
     1/2  cup           margarine or butter -- softened
     1/4  teaspoon      almond extract
   1      cup           chopped walnuts
     1/2  teaspoon      almond extract
   1      can           sweetened condensed milk -- (14 oz.)
   1      package       semisweet chocolate chips -- (12 oz.)
   1      package       flaked coconut -- (7 oz.)

 Heat oven to 350 degrees.

 Mix baking mix, sugar, margarine and 1/4 tsp. almond extract.  Press in ungreased rectangular pan, 13x9x2 inches.

 Bake until light brown, 12 to 15 minutes.

 Mix walnuts, 1/2 tsp. almond extract, milk and coconut.  Spread over baked layer.

 Bake until golden brown, about 20 minutes.

 Immediately sprinkle chocolate chips evenly over top.  Cover with cookie sheet and let stand until chips are melted, 4 to 5 minutes; spread carefully.

 Cool; cut into about 1 1/2" squares.

Makes 48 squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Coconut-Pecan Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           evaporated milk
   1      cup           sugar
   3                    Slightly beaten egg yolks
     1/2  cup           butter
   1      teaspoon      vanilla
   1 1/3  cups          Baker's angel flake coconut
   1      cup           chopped pecans

 Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan.  Cook and stir over medium heat until thickened, about 12 minutes.

 Add coconut and pecans.  Cool until thick enough to spread; beat occasionally.

Makes 2 1/2 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                  Cold Corned Beef for St. Patrick's Day

Recipe By     : The Kitchen Cabinet
Serving Size  : 8    Preparation Time :0:00
Categories    : Holiday                          Beef & Veal
                Family & Friends                 Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        corned beef brisket -- or bottom round
   1      medium        onion -- chopped
     1/4  teaspoon      garlic powder
     1/4  teaspoon      liquid hot pepper seasoning
   1      teaspoon      dill weed
   3                    bay leaves -- dry
   2      sticks        cinnamon -- 3 inches long
   5                    cloves
   1                    orange -- unpeeled,
                         -- thinly sliced

Place corned beef in a 6 to 8 quart pan; add 2 quarts water.  Coiver and bring to a boil over high heat, then reduce heat and simmer for 30 minutes.  Taste water; if it's too salty, drain beef, discard water, and add 2 quarts more water to pan.

Add onion, garlic powder, hot pepper seasoning, dill weed, bay leaves, cinnamon sticks, cloves and orange slices to pan.  Cover and simmer until meat is tender when pierced (2 1/2 to 3 hours).  Remove from heat and let meat cool slightly in borth, then cover and refrigerate until next day.

To serve, remove meat from broth.  Cut across the grain into thin slices.

Preparation and cooking time:  about 3 1/2 hours.

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NOTES : Simmer this corned beef ahead, then chill it in the cooking broth and serve cold for fasndwiches or on a buffet platter.
                     *  Exported from  MasterCook  *

                            Cold Pock Pickles

Recipe By     : Margaret Gibbs
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cucumbers
   1      gallon        vinegar
   1      cup           sugar
   1      Cup           salt

 Wash cukes, dry well and pack into jars.

 Mix vinegar, sugar, and salt, stir to dissolve well.

 Pour over cukes and seal jars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                               Cole Slaw #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  medium head   cabbage
   1      medium        onion -- chopped
   2      tablespoons   vinegar
     1/4  cup           sour or heavy cream
     1/4  cup           salad dressing
     1/4  teaspoon      salt
     1/2  teaspoon      dry mustard
   1 1/2  teaspoons     sugar

 Mix all ingredients.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                               Cole Slaw #2

Recipe By     : Connie Costello
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        cabbage
   1                    Bell pepper
   2                    Onions
   2      cups          sugar
   1      Cup           oil
   1      cup           vinegar
   2      tablespoons   sugar
   1      tablespoon    celery seed
   1      tablespoon    salt

 Cut cabbage, pepper and onions.  Sprinkle 2 cups sugar over mixture.

 Combine oil, vinegar, 2 Tbsp. sugar, celery seed and salt in sauce pan.  Bring to a boil.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                               Company Rice

Recipe By     : Mrs. Donald Tuttle, Ormond Beach, Florida
Serving Size  : 8    Preparation Time :0:00
Categories    : Rice                             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           uncooked regular rice
   1      cup           chopped onion
     1/2  cup           butter -- melted
     1/2  cup           seedless raisins
   1      can           sliced mushrooms -- drained (4 oz.)
   2      cans          consomm -- (10 1/2 oz. each)
     1/2  cup           chopped peanuts
     1/2  cup           chopped celery

 Lightly brown rice and onion in butter.

 Combine rice mixture, raisins, mushrooms, consomm, peanuts, and celery; mix well.

 Pour into a 2 quart casserole.

 Bake uncovered at 350 degrees for 50 to 60 minutes or until rice is done.

Yield:  8 - 10 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                            Confetti Pea Salad

Recipe By     : ad
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      frozen green peas -- thawed (10 oz.)
   1      container     Borden Sour cream -- (8 oz.)
   6      slices        bacon -- cooked and crumbled
   6                    Green onions -- sliced
   1      jar           chopped pimiento -- well drained (2
                        -- oz.)
   1      teaspoon      Beau Monde seasoning or seasoned salt
                        Lettuce leaves -- (optional)

 In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors.

 Stir before serving.

 If desired, serve on lettuce.

 Refrigerate leftovers.

Makes 8 to 10 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                              Consomine Rice

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice                             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           consomme
   1                    onion -- chopped
   1      teaspoon      paprika
   1      teaspoon      salt
   1      package       frozen butter beans
   1      cup           rice

Braise chopped onions in a little butter or bacon grease.  Add soup and water to measure 2 cups.

Add  paprika and salt.  Add frozen butter beans, boil  then add rice.  Lower heat, cover and simmer till done. About 20 to 25 minutes.

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                     *  Exported from  MasterCook  *

                  Cooked Dressing for Frozen Fruit Salad

Recipe By     : Mary McKinnon
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs -- beaten until light
   2      tablespoons   flour
     2/3  cup           sugar
                        Juice of 1 lemon
                        juice of 1 orange
   1      cup           pineapple juice
     1/2  cup           whipped cream -- or cool whip

Blend eggs, sugar and flour in double boiler. Gradually add juice, cook until thickened then cool.  top salad with this and then put a little whipped cream on top of this.

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                     *  Exported from  MasterCook  *

                             Cooked Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   1      stick         butter
     1/4  cup           corn syrup
     1/2  cup           can milk
                        Salt to taste

 Stir and cook on low heat until it boils.  Cook one minutes.  Add vanilla and beat.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                                  Cookie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   4      tablespoons   cocoa
   1      stick         butter
     1/2  large   can   milk
   3      cups          oatmeal

 Blend sugar and cocoa together.

 Cook milk and butter together for 2 minutes after boiling point reached.

 Blend cocoa mixture with butter mixture.  Add oatmeal.

VARIATIONS:  Add nuts, chocolate morsels, vanilla, rice crispy, coconut, peanut butter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                               Copenhagens

Recipe By     : The Army Times Magazine/Nov. 13, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Family & Friends
                Appetizers & Hors d'Oeuvres      Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        waterchestnuts -- canned, drained
  48      tiny          shrimp
     1/4  cup           mayonnaise
   1      tablespoon    chopped parsley
     1/2  teaspoon      lemon juice

With a sharp knife, cut each waterchestnut into 3 rounds.  Drain shrimp.  Combine mayonnaise, parsley and lemon juice.  Put a dab of mayonnaise mixture on each chestnut round, secure a shrimp to the top with a toothpick.

Yield:  Serves 16

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                     *  Exported from  MasterCook  *

                          Copper Carrot Pennies

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        carrots
   1      medium        onion
   1      teaspoon      salt

 Cook carrots in salty water  until tender.  Drain and cool.

 Slice onion and set aside.

SAUCE: 1 Can tomato soup 1/2 Cup salad oil 3/4 Cup vinegar 2/3 Cup sugar 1 Tsp. Worchestershire sauce 1 Tsp. salt Pepper

 Blend sauce and pour over carrots.

 Add onions.

Refrigerate.

Keeps 2 - 3 weeks.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                              Copper Pennies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        carrots -- sliced in 1/4"
                        -- rounds (4 1/2 cups)
   2      medium        onions -- thinly sliced and
                        -- separated into
                        -- rings
   1      medium        green pepper -- cut into very thin
                        -- strips
   1      can           condensed tomato soup
     3/4  cup           vinegar
     2/3  cup           sugar
     1/2  cup           cooking oil
   1      teaspoon      Worcestershire sauce
   1      teaspoon      prepared mustard
     1/2  teaspoon      salt

 Cook carrots in a small amount of water until just tender, about 8 to 10 minutes.  Drain.

 Combine with onion and green pepper in a large bowl.

 Stir together remaining ingredients; pour over vegetables.

 Cover and marinate in refrigerator several hours or overnight.

 Drain, reserving marinade.

 Serve in a lettuce-lined bowl.

 Return leftovers to marinade and keep in refrigerator.

Makes 5 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                         Corn 'n Bacon Sticks, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          bisquick baking mix
     1/2  pound         bacon -- crisply fried and
                        -- crumbled
   8      ounces        cream-style corn -- canned
     1/4  cup           margarine or butter -- melted
     1/4  teaspoon      garlic salt

Heat oven to 450 degrees. Mix baking mix, bacon and corn until soft dough forms; beat vigorously 30 seconds. Turn onto cloth-covered board well dusted with baking mix. Knead 5 times. Roll into rectangle, 12x6 inches. Cut dough lengthwise into halves with knife dipped in baking mix. Cut each half into sixteen 3/4" strips. Place in ungreased jelly roll pan. Mix margarine and garlic salt; brush strips with half of the mixture. Bake until golden brown, about 12 minutes. Brush strips with remaining margarine mixture. Serve hot. Makes 32 appetizers.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                          Corn Beef and Cabbage

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           corned beef brisket, canned
   1                    onion
   1      large can     tomatoes
   1                    water -- tomato can size
   1                    bay leaf -- or 2
                        pepper pods
                        salt and pepper -- to taste
          dash          garlic powder
   5                    potatoes -- cubed
   1      medium        cabbage -- cut in wedges
   1      tablespoon    fat

Fry corned beef in skillet, remove than fry cabbage , remove in  and fry onion a few minutes than add corned beef back in a fry for a few minutes more.

Put onions and corned beef in a large pot, add tomatoes, water, bay leaves, a few pepper pods, salt and pepper, and a dash of garlic powder.  Let cook for 30 minutes over medium heat.  Add potatoes and cook another 30 minutes.  Add cabbage and cook until cabbage is done. 

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Serving Ideas : Serve with cornbread.

NOTES : An old family recipe from before WWII.
                     *  Exported from  MasterCook  *

                           Corn Beef Casserole

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Beef & Veal
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        macaroni
  12      ounces        corned beef brisket, canned -- cubed
   1      can           cream of chicken soup
   1      cup           milk -- optional
     1/2  cup           chopped onions
   1      cup           bread crumbs -- buttered, OR
   1      cup           potato chips -- crushed

Cook macaroni in boiling salted water, drain and rinse. Set aside.

Combine all remaining ingredients except bread crumbs.

Alternate beef mixture with layers of macaroni in greased 2 quart casserole.  Top with buttered bread crumbs or crushed potato chips. 

Bake at 350 degrees for 1 hour.

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                     *  Exported from  MasterCook  *

                              Corn Bread #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          sifted flour
   2      teaspoons     baking powder
   1      teaspoon      salt
     3/4  teaspoon      soda
   2      tablespoons   sugar
   1      cup           yellow corn meal
   3      tablespoons   shortening -- melted
   1 1/4  cups          sour milk
   2                    Eggs -- well beaten

 Sift flour once, measure, add baking powder, salt, soda, and sugar, and sift again.  Add corn meal.

 Combine milk and eggs.  Add to dry ingredients, mixing well.

 Bake in greased shallow pan in hot oven (425 degrees) 40 minutes, or until done.

 May also be baked in corn stick pans.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                              Corn Bread #2

Recipe By     : Mrs. Blanch F. Tosch, Reinhardt Club
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cornmeal
   2      tablespoons   shortening
   1 1/2  cups          boiling water
     1/2  teaspoon      soda
   1      cup           buttermilk
   2                    Eggs
   2      teaspoons     baking powder
   1      teaspoon      salt

 Mix cornmeal and shortening.

 Pour boiling water over the mixture, stirring briskly.

 Add balance of ingredients and beat thoroughly.

 Pour into a hot well greased pan and dust with flour.

 Bake to a golden brown color with oven at 450 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Corn Bread Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      stalks        celery
   1      large         onion
   1                    egg -- hard boiled
                        cornbread stuffing mix -- from store
   1                    cornbread -- homemade
   1                    apple
                        trimmings from turkey neck
                        turkey livers
                        poultry seasoning

Mix a little of the cornbread stuffing mix with cornbread. 
Cut up apple, celery and onion and add to mix.

Place cooked turkey neck trimmings and liver in cornbread mix.  Add poultry seasoning and bake in dish alone.



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NOTES : For cornbread do not use any flour, use cornmeal only.
                     *  Exported from  MasterCook  *

                              Corn Casserole

Recipe By     : Joanne Wakefield
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Vegetables
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          corn, cream-style
     1/4  teaspoon      pepper
   1      cup           dry bread crumbs -- med. fine
   1      cup           milk
   2      tablespoons   chopped green bell pepper
   1      teaspoon      salt
   4      ounces        cheddar cheese -- cut in strips
   3      slices        bacon -- cut into 1 1/2" leng

Combine first 6 ingrediens.  Pour into 10x6x2" baking dish.  Arrage alternate pieces of bacon and cheese across top.  Bake at 325 degrees for 1 hour. 

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Serving Ideas : Great with lobster, steak or ham.


                     *  Exported from  MasterCook  *

                               Corn Muffins

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           vegetable oil
     1/2  cup           all-purpose flour
     1/2  cup           yellow cornmeal
   1      tablespoon    sugar
   2      teaspoons     baking powder
     1/2  teaspoon      salt
   1                    Egg
     1/3  cup           milk

 Line microwave muffin pans with two paper liners each.

 In medium bowl mix all ingredients just until particles are moistened.

 Fill cups half full.  Place on turntable in microwave.

 Microwave at High (100%) until tops spring back when touched lightly.

 If not using turntable rotate once.

 Remove from cups to wire rack.  Moist spots will dry during cooling.  Repeat with any remaining muffins.

 Wrap, label and freeze no longer than 1 month.

 To serve, unwrap desired number of muffins.  Microwave at High (100%) 15 to 30 seconds per muffin, or until warm to the touch.  Let stand 3 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                                Corn Pone

Recipe By     : Orene McClellan, Country Home Demonstration Agent
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          corn meal
   1 1/2  teaspoons     salt
   2      teaspoons     melted fat
                        Boiling water
                        Sweet milk

 Sift meal, add salt, and mix well.

 Scald meal with just enough boiling water to barely moisten meal and hold  it together.

 Add sufficient milk to make a very thick batter.

 Shape into cakes or pones.

 Place in a well-greased pan and bake for 30 minutes with oven at 450 degrees.

VARIATIONS

Crackling Bread:  Add 1/2 cup crackling broken into bits.  Form two large pones for baking, and serve broken into smaller pieces.

Hush Puppies:  Make corn pones into cakes (1 1/2" x 2" x 1") and fry in hot fat one-half inch deep in pan, until golden brown.  One-half cup of chopped onion added to the recipe adds an interesting flavor.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                               Corn Pudding

Recipe By     : Skip Winnette
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards              Vegetables
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
     1/4  cup           flour
   2      teaspoons     salt
   3                    eggs
   1 1/2  tablespoons   sugar
   1 3/4  cups          milk
   3      cups          fresh corn -- or frozen, chopped

Melt butter in saucepan, stir in flour, salt and sugar.  Cook until bubbly, add milk and cook until thick.  Stir in corn.  Stir in eggs, beaten until frothy.  Pour into well-buttered casserole.  Bake, sitting in a pan of water to dudding level, at 350 degrees about 45 minutes.

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                     *  Exported from  MasterCook  *

                               Corn Relish

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Southern Living
                Sent To Sherilyn                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      ears          fresh corn -- about
   7      quarts        water
   1      small         head of cabbage -- chopped
   1      cup           chopped onions
   1      cup           chopped green bell pepper
   1      cup           chopped sweet red pepper
   1      cup           sugar -- up to 2 cups
   2      tablespoons   dry mustard
   1      tablespoon    celery seeds
   1      tablespoon    mustard seeds
   1      tablespoon    salt
   1      tablespoon    ground turmeric
   1      quart         vinegar -- 5% acidity
   1      cup           water

Remove husks and silks from corn just before cooking.  Bring 7 quarts water to a boil; add corn.  Bring water to a second boil; boil 5 minutes.  Cut corn from cob, measuring about 2 quarts of kernels.

Combine corn kernels and remaining ingredients in a large saucepan; simmer over low heat 20 minutes.  Bring mixture to a boil.  Pack into hot sterilized jars, leaving 1/4-inch headspace.

Cover at once with metal lids, and screw bands tight.  process in boiling-water bath for 15 minutes.

Yield:  about 6 pints.

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                     *  Exported from  MasterCook  *

                           Corn-Rice Casserole

Recipe By     : Mrs. Sam S. Levine, Bringham, Alabama
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Rice
                Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped celery
   1      cup           chopped onion
     3/4  tablespoon    butter -- melted
   2      cups          cooked regular rice
   1      can           whole kernel white corn -- drained (16 oz.)
     1/4  cup           slivered almonds
   1      Cup           milk
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

 Combine all ingredients; spoon into a 2 quart casserole.

 Bake, uncovered, at 350 degrees for 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Corn-Zucchini Medley

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sweet cream butter
     1/4  cup           chopped onion
   2      cloves        garlic -- crushed
   2      large         zucchini -- thinly sliced
   2      cans          vacuum-pack golden whole kernel corn with -- (12 oz.)
                        -- sweet -- 				peppers
     1/2  teaspoon      dill weed

 In large skillet melt butter.  Add onion, garlic and zucchini; saute until zucchini is tender.

 Stir in corn and dill weed.  Heat through.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Corned Beef Hawaiian

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           corned beef -- cut into 6 slices
                        -- (12 oz.)
     1/2  cup           packed brown sugar
     1/4  cup           Bisquick baking mix
   2      tablespoons   soy sauce
   1      can           pineapple chunks -- drained (reserved
                        -- syrup) (20 oz.)
   8                    Green onions -- with tops, cut into
                        -- 1" pieces
   1                    Green pepper -- cut into 1" pieces
   1      clove         garlic -- crushed

 Heat oven to 375 degrees.

 Overlap corned beef slices lengthwise down center of ungreased rectangular baking dish, 10x6x1 1/2 inches.

 Mix brown sugar, baking mix and soy sauce in 2 quart saucepan until smooth.

 Gradually stir in pineapple syrup, onions, green pepper and garlic.  Heat to boiling over medium heat, stirring constantly; boil and stir 1 minutes.

 Stir in pineapple.

 Spoon over and around corned beef.

 Cover and bake until corned beef is hot, 25 to 30 minutes.

 Serve with hot cooked rice.

Makes 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Corned Beef Roll

Recipe By     : Elanor Boyle
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Biscuit foundation:
   2      cups          flour
     3/4  teaspoon      salt
   3      teaspoons     baking powder
   2      tablespoons   shortening -- to 4 tablespoons
     2/3  cup           milk -- to 3/4 cup
                        ***
   2      cups          cooked corned beef brisket -- shredded

Bisquit:  Sift flour, salt and baking powder.  Cut or rub in shortening.  Add mmilk, stirring only enough to make ingredients hold together.  Turn out on lightly floured board.  Knead gently for 1/2 minute.  Roll or pat to desired thickness.  roll out dough into rectangular sheet 1/4" thick.

Corned Beef:  Shred corned beef with fork.  spead on biscuit dough.  Roll jelly roll fashion and seal edge.  Bake on ungreased baking sheet in 425 degree oven 20-25 minutes.  Serve hot with chili.

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                     *  Exported from  MasterCook  *

                            Cornmeal Pancakes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Breakfast & Brunch
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Bisquick baking mix
   1 1/2  cups          milk
     1/2  cup           yellow cornmeal
   1                    Egg

 Beat all ingredients with hand beater until smooth.

 For each pancake, pour generous 1/2 cup batter onto hot griddle.  (Grease griddle if necessary.)

 Cook until pancakes are dry around edges.

 Turn; cook other side until golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Cornmeal Pie #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Dallas Times Herald

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sugar
   1      cup           Crisco
   1      cup           plain cornmeal -- do not use
                        -- self-rise
   3                    Eggs
   4      tablespoons   milk
   4      tablespoons   flour
   1      teaspoon      vanilla
   2                    unbaked pie shells

 Combine all ingredients, except pie shells, and mix well.  Pour into pie shells and bake at 350 degrees until toothpick inserted into pies come out clean.

Mrs. Lee Cleghorn of Greenville Dallas Times Herald;  Oct. 27, 1977

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Cornmeal Pie #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
   1 1/2  cups          sugar
   3      tablespoons   yellow cornmeal
   2      tablespoons   flour
   2      tablespoons   melted butter
   1      Cup           milk
   1      teaspoon      lemon extract

 Mix all ingredients together as in making corn bread.  Butter pie pans and pour in batter.  Bake at 350 degrees.  Pie is done when toothpick inserted in center comes out clean.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                            Cornmeal Sugar Pie

Recipe By     : Mrs. R. Almanza of Dallas 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Dallas Times Herald

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           soft butter
   1      cup           sugar
   3                    Eggs
     1/2  cup           yellow cornmeal
   2      tablespoons   grated lemon rind
   3      tablespoons   lemon juice

 Cream butter and sugar.

 Add eggs, 1 at a time, beating well after each addition.

 Stir in meal, rind and juice.  Blend thoroughly.

 Bake in pie shell at 400 degrees 10 minutes; reduce heat to 325 degrees and bake 15 more minutes or until filling is set, but not firm.

Mrs. R. Almanza of Dallas Dallas Times Herald, Oct. 27, 1977

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                                Cornsticks

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           all-purpose flour
     1/2  cup           yellow cornmeal
   2      teaspoons     baking powder
     3/8  teaspoon      salt
   2      tablespoons   sugar
     1/2  teaspoon      freshly ground black pepper
   2      tablespoons   vegetable oil
   1                    egg
     1/2  cup           buttermilk
   1      tablespoon    finely chopped roasted red pepper -- optional

1.  Preheat the oven to 425 degrees.  Liberally oil a cornstick mold and set it in the oven to preheat.

2.  In a large bowl combine the flour, cornmeat, baking powder, salt, sugar and black pepper.

3.  In a small bowl, beat together the oil, eggs and buttermilk.  When the oven is throughly preheated pour the liquid ingredients into to dry and mix until blended.  Stir in the chopped red pepper.  Evenly distruibute about 2 tablespoon of the batter into each depression of the hot cornstick mold and bake for 15 minutes, or until crusty outside and a toothpick insertted in the center comes out clean.

4.  Transfer the cooked cornstick to a rack, reoil the mold and reath it for 15 minutes.  Repeat the filling and baking process until all the batter has been used.

Yeild about 20 cornstickes.

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NOTES : Use cast iron cornstick mold to make these.
The roasted red pepper add flavor and color to this recipe it is equaly good without it.

                     *  Exported from  MasterCook  *

                              Cover Up Icing

Recipe By     : Ann Moore
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      envelopes     Dream Whip
   1 1/2  cups          cold milk
   1      package       Pistachio pudding mix
     1/2  cup           coconut
     3/4  cup           chopped nuts

 Beat Dream whip, milk and pudding mix until thick.

 Spread over cake.

 Sprinkle coconut and nuts over top.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                 Cowboy Steaks With Ranch Beans and Slaw

Recipe By     : McCall's, Page 143, Sept. 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans & Peas                     Beef & Veal
                Family & Friends                 Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Beans
   2      slices        bacon -- thick-cut, diced
   1      large         yellow bell pepper -- cut into 1/2" cubes
   1      medium        red onion -- finely chopped
  15      ounces        pinto beans -- drained
     1/3  cup           barbecue sauce
     1/4  cup           water
                        Slaw
     1/2  cup           mayonnaise
     1/2  cup           sour cream
   1      tablespoon    cider vinegar
   1      tablespoon    poppy seeds
   1      tablespoon    sugar
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
   1      pound         coleslaw -- package mix
                        Steaks
   1      tablespoon    olive oil
   4                    beef strip steaks -- boneless
   1      tablespoon    chili powder

1.  Beans:  In medium saucepan, cook bacon over medium-high heat 3 to 4 minutes, stirring until brown and crisp.  Add half the yellow pepper and half the red onion; saute 3 minutes, until onion is translucent.  Stir in the beans, barbecue sauce and water; simmer 3 minutes.  Remove from heat; cover, keep warm.

2.  Slaw:  Meanwhile, in serving bowl, whisk mayonnaise, sour cream, vinegar, poppy seeds, sugar, salt and pepper.  Add coleslaw mix and remaining yellow pep and red onion; toss.

3.  Steaks:  In large skillet, heat oil over high heat.  Rub steaks all over with chili powder.  When oil is hot, add steaks; cok 2 minutes per side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per side for well-done.  Serve with beans and slaw.

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                     *  Exported from  MasterCook  *

                              Crab Stuffing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         crab meat -- fresh or frozen
     1/2  cup           chopped onion
     1/3  cup           chopped celery
     1/3  cup           chopped green pepper
     1/3  cup           melted fat or oil
   2      cloves        garlic -- finely chopped
   2      cups          soft bread cubes
   3                    Eggs -- beaten
   1      tablespoon    chopped parsley
     1/2  teaspoon      pepper

 Thaw frozen crab meat.  Drain crab meat.  Remove any remaining shell or cartilage from crab meat.

 Cook onion, celery, green pepper and garlic in fat until tender.

 Combine bread cubes, eggs, parsley, salt and pepper, cooked vegetables and crab meat; mix thoroughly.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                        Crab-Papaya Appetizer, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         papaya
   6 1/2  ounces        crabmeat -- drained
     1/2  cup           mayonnaise
   2      tablespoons   fresh lime juice
   1      tablespoon    sugar
   1      teaspoon      curry powder -- or to taste

Cut the papaya in quarters, lengthwise. Remove seeds. Hold a papaya quarter in left hand ... and using a sharp-edged teaspoon scoop up sections of papaya and turn over ... leaving sections in shell. Place pieces of crabmeat between sections. Repeat with remaining quarters. Combine remaining ingredients. Spoon over papaya and crabmeat.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                         Crabmeat Filling Crepes

Recipe By     : Mrs. A. Corbett Alexander, Swannanoa, North Carolina
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped green peppers
   2      tablespoons   butter
   4      tablespoons   all-purpose flour
   1      cup           half and half
   1                    Egg yolk -- beaten
   1      pound         crabmeat
   1      cup           sour cream
   2      tablespoons   grated Romano cheese
                        Salt and pepper to taste
                        Hollandaise Sauce -- optional, (see
                        -- Sauce section)
                        Basic Crepes -- recipe in this
                        -- section

 Saut green peppers in butter.

 Add flour and half and half, stirring constantly, cooking until thick.

 Add a little of the hot mixture to the egg yolk; then stir back into the mixture in the saucepan.

 When quick thick, add crabmeat, sour cream and cheese.

 Season to taste and heat to serving temperature.

 Spoon over crepes and roll up.

 Top rolled crepes with hollandaise sauce, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Cracker Jacks #1

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          brown sugar
     1/2  cup           white sugar
   1      cup           oleo
   1      teaspoon      salt
   1      teaspoon      soda
   1      teaspoon      butter flavoring
   6      quarts        popcorn
   1      cup           raw peanuts

Cook sugars and oleo for 5 minutes (In microwave, at medium), cook slowly. Remove from heat and add salt, soda and butter flavoring. Pour over popcorn and peanuts. Bake 1 hour at 200 degrees. Stir every 15 minutes.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                             Cracker Jacks #2

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      quarts        popped pop corn
                        raw peanuts
   2      cups          brown sugar
   1      cup           karo syrup
   1      cup           butter
   1      teaspoon      soda
   1      teaspoon      salt
   1      teaspoon      butter flavor

In saucepan cook brown sugar, Karo syrup and butter for about 5 minutes, stirring constantly. Add soda, salt and butter flavoring. Pour over popcorn and peanuts. Cook in 200-degree oven for 1 hour. Stir often to coat popcorn.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                      Cranberry Coconut Fruit Balls

Recipe By     : The Army Times Magazine/ Oct. 23, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Candy
                Christmas                        Holiday
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        dried apricots
   1 1/2  cups          pecans
   2      cups          fresh cranberries -- rinsed and drained
                        grated orange peel -- from 1 orange
     1/4  cup           butter
   1      pound         confectioner's sugar
  13 1/2  ounces        graham cracker crumbs
   7      ounces        coconut flakes
                        red food coloring
                        green food coloring

Coarsely grind apricots with pecans and cranberries.  Stir in orange rind, butter, sugar and crumbs.  
wrap and chill for 2 hours.

shape mixture into 3/4 inchy balls.  Roll balls in coconut.  Tint coconut red and green by using a d=few drops of food coloring and rubbing each color into coconut.

Store in refrigerator until ready to serve.

Yeild:  makes 100 = 3/4 inch  balls.

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                     *  Exported from  MasterCook  *

                          Cranberry Fruit Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fresh or frozen cranberries -- coarsely chopped
     1/2  cup           chopped nuts
   1      tablespoon    grated orange peel
   2      cups          all-purpose flour
   1      cup           sugar
   1 1/2  teaspoons     baking powder
   1      teaspoon      salt
     1/2  teaspoon      baking soda
   2      tablespoons   shortening
     3/4  cup           orange juice
   1                    Egg -- well beaten

 Preheat oven to 350 degrees.

 Generously grease and lightly flour 9x5x3 inch loaf pan.

 Prepare cranberries, nuts and orange peel.  Set aside.

 In a bowl mix together flour, sugar, baking powder, salt and soda.  Cut in shortening.  Stir in orange juice, egg, and orange peel mixing just to moisten.  Fold in cranberries and nuts.

 Spoon into prepared pan.

 Bake 60 minutes or until wooden pick inserted in center comes out clean.

 Cool on a rack 15 minutes.  Remove from pan, cool completely.

 Wrap and store overnight.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                        Cranberry Raspberry Puree

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cranberry sauce
  10      ounces        frozen raspberry -- thawed

Place ingredients into a blender and whiler until smooth.  Chill until ready to serve. 

 Puree can be spooned over peach halves, berries, seedless grapes, pineapple slices, slices of cake, lady fingers, pear halves or any other fruit that you life.  M

Makes 2 1/4 cups.

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                     *  Exported from  MasterCook  *

                             Cranberry Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  box           cranberries
   1                    apple
   1      cup           sugar
   1                    orange -- seeded
     1/2  cup           chopped celery
     1/2  cup           chopped nuts
   1      package       cherry jello
   1 1/3  cups          boiling water

Put the first 4 ingredients through food chopper.
Mix celery and nuts into first mixture.
Mix jello and water add to mixture and pour into bowl.  Cover and let chill in refreiagto.

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                     *  Exported from  MasterCook  *

                            Cranberry Salad #1

Recipe By     : Pear Patton, Moncrief River ranch
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      red jello
     1/2  cup           sugar
   1      cup           pineapple syrup
                        Grated rind from 1 orange
   1      cup           crushed pineapple
   1      cup           chopped apples
   1      cup           hot water
   1      tablespoon    lemon juice
   1      cup           orange juice
   1      pound         cranberries -- ground
   1      cup           chopped celery
     1/2  cup           chopped pecans

 Dissolve jello in hot water, add sugar, juices and pineapple syrup.

 Chill until partially set, add other ingredients and pour into a lightly greased mold.

 Top with mayonnaise if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                            Cranberry Salad #2

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cranberries
   1      cup           water
   1      cup           sugar
  15      large         marshmallows
   1      Box           strawberry jello
   1      cup           chopped apples
   1      cup           chopped celery
   1      cup           chopped pecans

 Cook cranberries, water and sugar until cranberries pop open.

 Remove from heat and add marshmallows.  Stir until melted.

 Add jello.  Set aside to cool.

 Add apples, celery and pecans.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                     Cranberry Sour Cream Chiffon Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
     1/4  cup           flour
   1      envelope      unflavored gelatin
     1/2  teaspoon      salt
   1      cup           cranberry juice
   1      can           whole cranberry sauce -- (1 lb.)
   1      cup           sour cream
     1/3  cup           sugar
   1                    9 inch pie shell -- pre-baked

 Combine sugar, flour, gelatin and salt in saucepan.  Blend until flour is evenly dispensed.

 Add cranberry juice to dry ingredients and blend.  Then add cranberry sauce mixing thoroughly.  Cook over moderate heat, stirring constantly until thickened and bubbly.

 Chill until mixture mounds when spooned.

 Whip sour cream with 1/3 cup sugar until light and frothy (about 3 to 4 minutes).  Stir into chilled cranberry mixture, blending thoroughly.

 Pour into pre-baked pastry shell and refrigerate until firm.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                        Cranberry, Apple Conserve

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cranberries
   5                    apples
   1                    orange
   1                    lemon
   2 1/2  cups          crushed pineapple -- 1 3/4 ounces
   1      pound         pectin -- powdered fruit
   2      ounces        almond slivers

Discard soft cranberries.  quarter and core unpeeled apples.  Put through food chopper, using medium blasde.  Extract orange and lemon juice; discard seeds.  Grind orange and lemon peels, using fine blade.  Combine ground cranberry, apples, orange, lemon and pineapple in kettle.  Bring to a boil.
add pectin and bring to a boil.  Add sugar, stirring constantly; bring to a boil and boil hard 1 minute.  
Remove from heat, stir and skim for 5 minutes.  Add almonds.

Ladle into sterilized hot jars to within 1/8 inch of jar top.  Wipe jar rim; adjust lids.  Process in boiling water bath for 5 minutes.  Remove from canner.

Makes 9 half pints

Note is using large apples and orange use 3 ounces almonds to make 12 half pints.

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                     *  Exported from  MasterCook  *

                        Cranberry-Orange Preserves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sugar
   1 1/2  cups          water
   2                    oranges -- thinly sliced
   1      pound         cranberries
   3      sticks        cinnamon -- broken in half

Combine sugar and water.  Bring t a boil, stirring add orange slices; simmer 25 mintues until peels are tender.  Remove sliv=ces with slotted spoon, set aside.  Add cranberrys and cinnamon to syrup.  cook rapidly until thick, stirring, aobut 8 minutes/  Cut orange slices in quarters, add to cranberry mixture, stir.  Pour hot into sterlized jars.  Pushing orange sections against sides. Seal.  Boil in z a 15 minute water bath.  Makes about 1 quart.  

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                     *  Exported from  MasterCook  *

                         Cranberry-Pineapple Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Betty Crocker                    Cakes
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Betty Crocker SuperMoist white cake mix
   1      envelope      whipped topping mix -- (1.5 oz.)
     1/3  cup           milk
     3/4  cup           Betty Crocker Creamy Deluxe vanilla
                        -- ready-to-spread frosting
   1      jar           cranberry-orange relish -- (14 oz.)
   1      can           crushed pineapple -- (8 1/4 oz.)

 Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.

 Cool 10 minutes.

 Remove from pans; cool cake completely on wire rack.

 Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.

 Beat in frosting on high speed until smooth and thick, about 1 minute.

 Mix crushed pineapple and cranberry-orange relish; drain.

 Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture.

 Frost side and top of cake with remaining frosting mixture.  Spoon remaining cranberry mixture over top.

 Refrigerate 1 to 2 hours before serving.

 Refrigerate any remaining cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                        Cranberry-Strawberry Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      cherry gelatin -- (3 oz.)
   2      cups          boiling water
   1      package       frozen strawberries -- (10 oz.)
   1      can           can cranberry sauce -- (16 oz.)
   1      can           crushed pineapple -- (16 oz.)
   1      Carton        -- (8 oz.) sour cream

 Mix jello, add strawberries, cranberry sauce and pineapple.

 Put 1/2 in dish and refrigerate until set.  Spread sour cream on top of that.  Then add remaining mixture and return to refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                                Crazy Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          flour
   1      cup           sugar
   3      tablespoons   cocoa
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   6      tablespoons   melted shortening
   1      tablespoon    vinegar
   1      tablespoon    vanilla
   1      cup           cold water

 Combine the flour, sugar, cocoa, soda and salt in an 8x8 inch baking pan.

 Make three holes in the mixture.

 Pour the shortening, vinegar and vanilla into separate holes.

 Cover with the cold water.

 Stir well with a fork until blended.

 Bake at 350 degrees for 25 to 30 minutes.

Frost as desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                                Cream Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
   1      cup           sugar
   2                    Eggs -- well beaten
   1 1/4  cups          heavy cream
   1      teaspoon      vanilla

 Sift flour once, measure, add baking powder and salt, and sift together three times.

 Add sugar gradually to eggs, and beat well.

 Add flour, alternately with cream, a small amount at a time.  Beat after each addition until smooth.

 Add vanilla.

 Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.

Spread Chocolate Butter Frosting on top and sides of cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                            Cream Cake Filling

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           sugar
   1 1/2  tablespoons   corn starch
     1/4  teaspoon      salt
   1      Cup           milk
   1                    Egg -- well beaten
   1      teaspoon      vanilla

 In small heavy saucepan mix first 3 ingredients.

 Gradually stir in milk until smooth.

 Cook and stir over medium heat until mixture boils 1 minute.

 Remove from heat.

 Gradually stir half the hot mixture into beaten egg, then stir into mixture in saucepan.

 Without letting mixture boil, heat, stirring constantly, 1 to 2 minutes.

 Remove from heat; add vanilla.

 Chill.

Makes 1 1/4 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Cream Cheese Brownies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Brand Names & Ads                Cookies & Brownies
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Baker's German Sweet Chocolate -- (4 oz.)
   5      tablespoons   Butter
   1      package       cream cheese -- (3 oz.)
   1      cup           sugar
   3                    Eggs
   1      tablespoon    flour
   1 1/2  teaspoons     vanilla
     1/2  teaspoon      baking powder
     1/4  teaspoon      salt
     1/2  cup           unsifted all-purpose flour
     1/2  cup           chopped nuts
     1/4  teaspoon      almond extract

 Melt chocolate with 3 Tbsp. butter over low heat, stirring constantly.  Cool.

 Cream remaining butter with cheese.  Gradually add 1/4 cup sugar; cream well after each addition.  Blend in 1 egg, 1 Tbsp. flour and 1/2 Tsp. vanilla.  Set aside.

 Beat 2 eggs until thick and light in color.  Gradually add 3/4 cup sugar, beating until thick and light in color.  Add baking powder, salt and 1/2 cup flour.  Blend in chocolate mixture, nuts, 1 tsp. vanilla and almond extract.

 Spread about half in a greased 8 or 9" square pan.  Spread cheese mixture over top; spoon on remaining chocolate batter.  Zigzag through batters with spatula to marble.

 Bake at 350 degrees for 35 to 40 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Cream Cheese Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           flour
     1/2  teaspoon      salt
     1/2  cup           butter
   3      ounces        cream cheese
   3      tablespoons   syrup
                        jam -- any flavor

Cream butter, add cream chesse and mix well.

add syrup, then flour and salt that have been sifted together.  Chill dough.  Roll 1/2" thick and cut with cookie cutter. Top with small amount of favorite jam and bake 10 - 12 minutes in 350 degree oven.

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                     *  Exported from  MasterCook  *

                         Cream Cheese Cookies #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   3      ounces        cream cheese
   1      cup           sugar
   1                    egg yolk
   1      teaspoon      vanilla
   2 1/2  cups          self-rising flour

Mix  butter, cream cheese and sugar together.  Add egg yolk, vanilla and flour.  Mix well.  Bake on ungreased cookie sheet about 12 minutes till lightly brown on bottom.  Top should remain ligh in color.  Top with nuts or candie fruit if desired.

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                     *  Exported from  MasterCook  *

                           Cream Cheese Filling

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- softened
     1/4  cup           sugar
   1      teaspoon      cinnamon
   1                    Egg
   1 1/2  Tsp.          vanilla

 Beat all ingredients in small mixer bowl, scraping bowl occasionally, about 2 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                            Cream of Leek Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           cream of wheat
   2      teaspoons     butter
   3      cups          chicken stock
   1      cup           chopped leeks

Mix cream of wheat with butter and stir together.  Add chicken stock, leeks and cook for 25 minutes.

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NOTES : Can use green onions or white onions in place of leeks.
May use 3 cups water and 3 tablesppon instant chicken bouillon to make chicken stock if you don't have any on hand.
                     *  Exported from  MasterCook  *

                           Cream of Squash Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           margarine
   2      tablespoons   vegetable oil
   1      large         onion -- minced
   2      cloves        garlic
   3      pounds        yellow squash -- thinly sliced
   4      cups          chicken broth
   1      cup           half and half
   1 1/2  teaspoons     white pepper
                        parsley -- chopped

Combine butter and oil in dutch oven.  Add onion and garlic, saute til tender.  Stir in squash and chicken broth, simmer covered 15 to 20 minutes. Spoon 1/3 squash mixture into container of electric blender and process until smooth, repeat with remaining squash.

Return to Dutch oven, stir in half and half, salt and pepper.  Cook over low heat stirring constantly, till hot.  Serve hot or chilled,  Garnish with parsley.

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                     *  Exported from  MasterCook  *

                            Cream Puff Recipe

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cream Puffs                      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Water
     1/2  Cup           Butter
     1/2  Teaspoon      Salt
   1      Cup           Flour
   4                    Eggs

Preheat oven to 425 degrees.

Bring water to a boil; add the salt and butter.  Break the butter up to speed melting.  It is important that as little as possible of the water boil away.

Dumb the flour into the boiling liquid and stir rapidly.  As soon as the mixture holds together and looks like corn meal mush, remove it from the heat.

Beat in the eggs, one at a time, until the mixture is smooth.

Droop by tablespoonfuls onto a shiny cookie sheet.  Allow room for expansion.

Bake at 425 degrees for 20 minutes.  Reduce heat to 325 degrees and bake for 20 minutes longer, or until golden and crisp.

Remove to cooling racks.  Make a slit in each puff or cut off the top to spread cooling and drying.


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                     *  Exported from  MasterCook  *

                             Creamed Cabbage

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   butter
   1      medium        red pepper -- diced
   1      medium head   cabbage -- shredded
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/2  teaspoon      caraway seeds
     3/4  cup           cream

 Melt butter in a wok or deep skillet.

 Saut red pepper for 2 minutes.

 Add cabbage and cook 4 minutes longer, stirring frequently.

 Add seasoning and cream; heat for 1 minute.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                       Creamy Chicken And Dumplings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Brand Names & Ads                Chicken
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      cups          water
   3      3 1/2 pounds  broiler-fryer chicken -- cut up
   1      medium        onion -- halved
   1 1/2  teaspoons     salt
     1/4  teaspoon      pepper
   4                    Flour tortillas -- (about 7" in
                        -- diameter), cut in
                        -- 1-inch strips, up
                        -- to 5
     1/4  cup           unsifted flour
   8      ounces        Borden sour cream
                        Chopped parsley or paprika

 In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil.  Cover and simmer 1 hour or until tender.

 Remove chicken from broth; cool.

 Bone chicken; return to broth.  Bring to a boil.

 Drop about 1/4 of the tortilla strips in boiling broth to cover surface; cover and simmer 2 minutes.  Repeat until all strips are added.

 Remove from heat.

 Blend flour into sour cream; slowly stir into broth and heat through, stirring constantly.

 Garnish with chopped parsley.  Refrigerate leftovers.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                        Creamy Chocolate Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     cornstarch
     1/2  cup           water
   1      can           evaporated milk -- (5 1/2 oz.)
   2      tablespoons   butter or margarine
     1/8  teaspoon      salt
   6      ounces        semisweet chocolate pieces
   1      teaspoon      vanilla or rum extract

 In small heavy saucepan cook and stir cornstarch, water, milk, butter and salt over low heat until thickened and smooth; remove from heat.

 Stir in chocolate until melted, returning to low heat if necessary.

 Stir in vanilla.

 Chill until thickened and of spreading consistency.

 Store covered in refrigerator.  (May be stored up to 1 week before using.)

 Stir before using.

MICROWAVE DIRECTIONS:   Cook cornstarch, water, milk, butter and salt in 1 1/2 quart glass casserole 3 minutes or until thickened and smooth, stirring twice with wire whisk.

 Stir in chocolate until melted and smooth.

 Stir in vanilla.  Chill.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Creamy Clam Dip

Recipe By     : The Army Times Magazine/ Nov. 13, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Dips
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Seafoods                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cottage cheese, creamed
   3      ounces        cream cheese -- softened
   2      teaspoons     prepared horseradish
   1      teaspoon      worcestershire sauce
   8      ounces        minced clams -- canned, drained
   3      tablespoons   light cream -- or evaporated milk

With electric mixer, combine cottage cheese, cream cheese, horseradish and worcestershire sauce until well blended.   Stir in clams.  Chill.  Just before serving beat in enough cream to thin mixture for dipping.  Garnish with papriks.  Serve with crisp potato chips or crackers.

Yield:  Makes 2 cups

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                     *  Exported from  MasterCook  *

                         Creamy Coconut Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           evaporated milk -- (13 oz.)
   1      cup           sugar
     1/2  cup           butter
   3                    Egg yolks
   1      teaspoon      vanilla
   1 1/2  cups          flaked coconut

 Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan.  Cook over medium heat, stirring constantly about 12 minutes or until thickened.

 Mixture will be the consistency of pudding.  Remove from heat and stir in coconut.

 Cool completely and frost cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                     Creamy Cranberry-Orange Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Dressings & Stuffings
                Fruits                           Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        cream cheese -- softened
     1/2  cup           sour cream -- or yogurt
     2/3  cup           cranberry orange relish

In a bowl, mix togerher cream cheese and sour cream, beat until smooth. Stir in cranberry orange relish.  Chill.  serve on fruit salads.

Makes 1 1/2 cups

Good on grapefruits sections, apples or oranges.  Also good as a fruit dip.

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                     *  Exported from  MasterCook  *

                        Creamy French Dressing #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Brand Names & Ads                Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Borden Lite-line plain yogurt -- (8 oz.)
   2      tablespoons   Real Lemon juice from concentrate
   2      tablespoons   vegetable oil
     1/2  teaspoon      garlic powder
     1/2  teaspoon      paprika
     1/4  teaspoon      salt
     1/8  teaspoon      hot pepper sauce

 In small bowl, combine all ingredients.   Chill to blend flavors.

Makes 1 Cup

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Creamy Garlic Dressing

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           plain low-fat yogurt
   1 1/2  teaspoons     Dijon or spicy brown mustard
     1/2  teaspoon      finely grated lemon peel
     1/8  teaspoon      cayenne pepper
   2      teaspoons     minced parsley
   2      cloves        garlic -- peeled and halved

 In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne pepper.

 Stir in parsley.  Thread garlic onto a toothpick and add to the dressing.

 Cover and chill for 6 hours or overnight.

 Remove garlic and discard before serving dressing.

 Store in tightly covered jar in refrigerator and shake well before each use.

NOTE:  To turn simple greens in a well dressed salad.  Make dressing in advance to allow the garlic flavor to come through.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                               Creamy Glaze

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          confectioners' sugar
   2      tablespoons   butter -- softened
   1 1/2  teaspoons     vanilla
   1      tablespoon    hot water -- up to 2

 Mix all ingredients until smooth and of spreading consistency.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                        Creamy Lemon Meringue Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Brand Names & Ads                Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Baked 8" or 9" pastry shell -- cooled
   3                    Eggs -- separated
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
     1/2  cup           ReaLemon Reconstituted Lemon Juice
     1/4  teaspoon      cream of tartar
     1/3  cup           sugar

 Preheat oven to 350 degrees.

 In medium bowl, beat egg yolks; stir in sweetened condensed milk and ReaLemon.

 Turn into prepared shell.

 In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until  stiff but not dry.

 Spread meringue on top of pie, sealing carefully to edge of shell.

 Bake 15 minutes or until meringue is golden brown.

 Cool.  Chill before serving.

 Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Creamy Lemon Sherbet

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Brand Names & Ads                Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   2      cups          Borden Whipping Cream
     1/2  cup           ReaLemon Reconstituted Lemon Juice
                        Few drops yellow food coloring

In medium bowl, combine sugar and cream, stirring until dissolved.

Stir in lemon juice and food coloring.

Pour into 9 inch square pan or directly into sherbet dishes.

Freeze 3 hours or until firm.

Remove from freezer 5 minutes before serving.

Return leftovers to freezer.

Makes about 3 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Creamy Mock Cheese Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Graham cracker crumb crust -- (8")
   2      cups          sour cream
   1      can           sweetened condensed milk -- (14 oz.)
   3      tablespoons   lemonade drink mix
                        Peach or other flavor preserves -- optional

 Preheat oven to 350 degrees.

 In medium bowl, combine sour cream, sweetened condensed milk and drink mix; blend well.

 Pour into crust.

 Bake 25 to 30 minutes.

 Cool completely before cutting.

 Before serving garnish with preserves if desired.

 Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                         Creamy Potato Salad Ring

Recipe By     : Mary McKinnon, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Salads & Salad Dressings
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          water
     1/4  cup           minced onions -- instant
   2      teaspoons     salt
     1/2  teaspoon      black pepper
   2      envelopes     French Instant Mashed Potato granules
   1      cup           mayonnaise
   1      tablespoon    prepared mustard
   2      cups          thinly sliced celery
     1/2  cup           diced green bell pepper
     1/4  cup           pickle relish -- drained
     1/4  cup           chopped pimiento
   4                    eggs -- hard boiled

Bring water, onion, salt, black pepper and celery to a boil.. Remove from heat and add instant potato, whipping briskly.  chill.
Blend in mayonnaise and mustard.  Stir in remaining ingredients until evenly distributed. Pack in 1 1/2 quart greassed ring mold or other mold. Chill, turn out on lettuce leaves.

8 to 10 servings.

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                     *  Exported from  MasterCook  *

                               Creole Sauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Creole                           Family & Friends
                Marinades, Salsa & Sauces        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   chopped green bell pepper
   1      small         onion -- chopped fine
   2      tablespoons   butter
     1/4  cup           sliced mushrooms
   2                    tomatoes -- sliced
   1      cup           brown sauce -- see recipe
                        salt and pepper

Simmer green pepper and onion in butter or margarine until soft.  Add mushrooms and tomatoes, simmer about 5 minutes.  Add brown sauce and bring to a boil.  Season with salt and pepper.

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                     *  Exported from  MasterCook  *

                                  Crepes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           water
     3/4  cup           milk
   3                    Eggs
     1/2  teaspoon      salt
   1 1/2  cups          flour
   3      tablespoons   butter or margarine

 In blender container combine all ingredinets and blend on high speed for 1 minute.

 Refrigerate mixture 2 hours.

 Place 6" skillet over medium heat.  Brush bottom and sides of skillet with melted butter or margarine.

 Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.

 Cook until top is set and bottom is lightly browned.

 With spatula, turn crepe and cook other side 1 minute.

 Repeat procedure until all batter is used.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Crisp Pickles Slices

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      quarts        sliced medium cucumbers
   6      medium        white onions -- sliced
   2                    Green peppers -- chopped
   3      cloves        garlic
     1/3  cup           coarse salt
   5      cups          sugar
   3      cups          cider vinegar
   1 1/2  teaspoons     turmeric
   1 1/2  teaspoons     celery seed
   2      tablespoons   mustard seed

 Do not pare cucumbers; slice thin.  Add onions, peppers and whole garlic cloves.  Add salt; cover with cracked ice; mix thoroughly.  Let stand 3 hours.  Drain well.

 Combine remaining ingredients.  Pour over cucumber mixture.  Heat just to boil.

 Pour into hot, sterilized jars and seal.

(Butter and Bread type)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Crisp Sweet Pickles

Recipe By     : Virginia Kemberlin
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        cucumbers
     1/2  cup           lime -- (Garden Lime)
   7      cups          sugar
   5      cups          vinegar -- I use white vinegar
     1/2  Box           pickling spice -- tied in a bag.

 Slice cucumbers into a stone jar (or crocks) sprinkle with lime and add water to cover.  Let stand overnight.

 Next morning, rinse thoroughly several times in cold water.

 Combine vinegar, sugar and spice in large kettle.  Add cucumbers and cook until crystal clear.

 Put in hot jars and seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                   Crispy Chicken With Asparagus Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    skinless boneless chicken breast halves
   1                    Egg -- beaten
     1/2  cup           dry bread crumbs
   2      tablespoons   vegetable oil
   1      can           cream of asparagus soup -- (10 3/4 oz.)
     1/3  cup           milk
     1/3  cup           water
                        Hot cooked rice with chopped parsley

 In pie plate, dip chicken into egg; coat with bread crumbs.

 In skillet over medium-low heat, in hot oil, cook chicken 15 minutes on both sides and no longer pink.  remove; keep warm.

 In same skillet over low heat, combine soup, milk and water.  Heat through, stirring occasionally.

 Spoon soup mixture over chicken.

 Serve with rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                              Crispy Oatmeal

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shortening
   1      cup           brown sugar
   1      cup           sugar
   2                    Eggs
   1      teaspoon      vanilla
   1 1/2  cups          sifted flour
   1      teaspoon      salt
   1      teaspoon      soda
   3      cups          Quick Oats
   1      cup           chopped dates
     1/2  cup           chopped walnuts -- optional

 Cream together shortening and sugars; beat in eggs and vanilla.

 Sift together flour, salt, and soda.  Stir into creamed mixture.

 Stir in oats, dates and nuts.

 Form into small balls and place on ungreased cookie sheet.

 Bake at 350 degrees for 8-10 minutes.

 Cool slightly before removing from sheets.

Yield:  6 dozen

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Crispy Pecan Logs, Pk

Recipe By     : Ann Maxwell, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   2      tablespoons   vanilla
     1/2  teaspoon      salt
     1/4  cup           water
     1/2  cup           dry milk
   1      cup           pecans
     1/3  cup           xxx sugar
   1      cup           xxxx sugar
     1/2  cup           oleo
     1/2  cup           shortening

Sift flour, slat, dry milk and 1/3 cup XXXX sugar. Add shortening, oleo, vanilla and water, beat well. Stir in nuts. Shape dough into log about 1/2" long logs. Place on ungreased baking sheet. Bake. While warm roll logs in powdered sugar.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                               Crowder Peas

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         salt pork
   1 1/2  pounds        fresh crowder peas
                        Cold water
   1      teaspoon      bacon grease
   1      teaspoon      sugar
   1      teaspoon      salt -- or salt to taste
   1                    Onion -- quartered
     1/4                Hot pepper -- optional

 Cut slits in washed and dried salt pork.

 In medium sized saucepan cover meat with about a quart of cold water.  Boil, covered, until meat is tender and water has evaporated down to about a cupful.  Add another quart of cold water to the meat.

 Add peas, bacon grease, sugar, onion and hot pepper.  Bring to a boil, cover again and lower fire to medium low.

 When peas have become slightly tender - about 30 minutes - add salt.

 Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                           Crumb Top Apple Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          sliced tart apples
     3/4  cup           firmly packed brown sugar
   2      tablespoons   flour
     1/8  teaspoon      salt
   1 1/2  teaspoons     cinnamon
     1/4  teaspoon      nutmeg
     1/4  teaspoon      mace
   1      tablespoon    grated lemon peel
   1                    Unbaked 9" pie shell
                        Crumb Topping -- see recipe

 Combine apple slices, brown sugar, flour, salt, spices and lemon peel.  Toss to mix thoroughly.

 Heap in unbaked pie shell.

 Sprinkle with crumb topping.

 Baking at 425 degrees for 40 to 45 minutes or until apples are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Crumb Topping #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Soft Crumbs form bread slices
   1      tablespoon    butter
   1      tablespoon    minced parsley

 Toss the crumbs and butter together in a frypan over medium heat until brown.

 Remove from heat and add parsley.

 Sprinkle on top of casserole before baking in oven.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Crumb Topping #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   brown sugar
   2      tablespoons   granulated sugar
     1/8  teaspoon      nutmeg
     1/8  teaspoon      cinnamon
     1/8  teaspoon      salt
   3      tablespoons   flour
   2      tablespoons   butter or margarine

 Combine all ingredients.

 Mix with fingertips until crumbly.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Crumbly Topping

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Bisquick baking mix
   3      tablespoons   sugar
   2      tablespoons   finely chopped nuts
   2      tablespoons   margarine or butter -- softened
     1/4  teaspoon      ground cinnamon

 Mix all ingredients with fork in microwave pie plate.

 Microwave on high (100%( 1 1/2 minutes; stir with fork.

 Microwave, stirring every minute, until dry and crumbly, 2 to 3 minutes longer.

 Store in Tightly covered container in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Crunchy Bacon Coleslaw

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Brand Names & Ads                Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Miracle Whip or Miracle Whip Light
                        -- Dressing
   1      tablespoon    sugar
   4      cups          shredded green cabbage
   1      cup           shredded red cabbage
     1/2  cup           chopped peanuts
   4      slices        bacon crisply cooked -- crumbled

 Mix dressing and sugar in large bowl.

 Add remaining ingredients; mix lightly.

 Refrigerate.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                     Crunchy Chocolate-Coconut Balls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        sweet chocolate squares
   2      tablespoons   butter
   1                    egg -- slightly beaten
     1/2  cup           confectioner's sugar
   2 1/2  cups          coconut flakes
   1 1/2  cups          whole wheat flakes -- crisp

Melt chocolate and butter in sauce pan over low heat.  Stirring constantly

Remove from heat, beat in egg and sugar.  Add 1 1/2 cups of the coconut and the cereal.  Shape into 1 inch balls. and roll in remaining coconut.  Chill until firm.  store in covered container in the refrigerator.

Makes about 3 dox. confections.

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                     *  Exported from  MasterCook  *

                           Crunchy Crumb Crust

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Brand Names & Ads                Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Post Grape Nuts Brand Cereal
     1/3  cup           sugar
     1/3  cup           butter -- melted

 Combine cereal and sugar in electric blender container.  Blend at high speed, turning blender on and off rapidly 3 times, or until cereal forms coarse crumbs.

 Pour into 9" pie pan; add butter and mix well; press firmly on the bottom and sides of the pan.

 Chill 1 hour or bake at 375 degrees for 5 to 8 minutes, or until lightly browned; cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Crunchy Salad Topping

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           grapenuts
     1/2  teaspoon      onion powder
     1/2  teaspoon      salt
     1/4  teaspoon      garlic powder
     1/8  teaspoon      pepper
   2      tablespoons   parsley flakes
   2      tablespoons   bacon bits

Mix and sote in covered jar.

Sprinkle on top of salad.

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                     *  Exported from  MasterCook  *

                           Cubed Steak and Rice

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Rice
                Beef & Veal                      Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    cube steaks
                        salt and pepper -- to taste
   1      cup           rice -- un`
   1      can           beef broth
   1      can           consomme
   1      cup           water

Brown and season steak.  Place in casserole dish.  Pour rice over steak.  Mix broth, consumme and water.  Pour over steak and rice.  Cover; cook about 1 hour at 400 degrees.
Serve Hot.

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NOTES : I use round steak cut in very thin strips.
                     *  Exported from  MasterCook  *

                         Cucumber Cinnamon Rings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      gallons       cucumber rings -- peeled and seeded
   2      cups          lime
   8 1/2  quarts        water
   1      cup           white vinegar
   1      teaspoon      alma
   1      small         red food coloring -- bottled
   2      cups          white vinegar
   9      ounces        red hot candy
   2      cups          water
   8      sticks        cinnamon

1.  peel and seed cucumbers and slice.   In a large pot place cucumbers, lime, and 8 1/2 quarts warter.  Let stand for 24 hours.

2.  Drain and wash cucumbers in clear water.  Soak for three hour in ice cold water and drain.

3.  Simmer cucumber for two hours in 1 cu vinegar, alma and red food color and enough water to cover cucumbers.

4.  Drain off and make a syrup of vinegar, sugar, red hot candies 2 cups water and cinnamon sticks.

5.  Put cucumbers in syrup and bring to a boil.  Let stand over night.

5.  Put cucumber in syrup and bring to boil.  Let stand over night.

6.  Next morning set back on stove and bring to a boil again.

7.  The following morning set back on stove and bring back to a boil.

8.  Pat down in jars and seal.

9.  When you put cucumbers in the syrup level down, sot the cucumber will be covered good.

They are very, very good, serve with any meal.

From Beech Island, SC

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                     *  Exported from  MasterCook  *

                             Cucumber Pickles

Recipe By     : Doris Boren - 1991
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      gallon        cucumber -- sliced 1/8" thick
   2                    green pepper -- sliced
   7      medium        onions -- sliced
                        ice water
     1/2  cup           salt
   1      quart         white vinegar
   5      cups          sugar
   1      teaspoon      celery seeds
   1      tablespoon    mustard seeds
     1/3  teaspoon      turmeric

Soak cucumbers, peppers and onions in ice water with salt for 3 hours

Bring the white vingegarand remaining ingredients  to a boil.

Drain cucumbers and add to hot vinegar mixture.  Bring to boil then seal in jars.

Yields: about 11 quart jars of pickles.

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                     *  Exported from  MasterCook  *

                              Cucumber Rings

Recipe By     : Army Times Magazine, Nov. 13, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Pork & Ham
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         cucumber
   3                    eggs
   3      tablespoons   half and half
     1/2  teaspoon      salt
     1/2  teaspoon      white pepper
     1/2  teaspoon      paprika
   2      tablespoons   butter or margarine
     1/4  cup           cooked ham -- chopped
   1      tablespoon    chopped parsley -- fresh

Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices.  Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact.  You are making a little hole in each slice.  chop scooped part and save.

Drain the slices well on paper towels while you lightly beat the eggs togethers with the chopped cucumber scoopings. Stir in half and half, salt, pepper and paprika.  Melt butter in a saucepan and cook the egg mixture gently until set.  Stir in the ham and parsley.  with a teasppon, spoon the egg mixture innto the holes in ithe cucumber slices.  Arrange on a serving plate.

Yeild:  Serves about 4 for and appertizer.

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                     *  Exported from  MasterCook  *

                        Cucumber Rye Surprises, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    loaf slice rye bread
     1/4  pound         butter -- softened
   2                    cucumbers -- sliced 1/8" thick
                        mayonnaise
                        pimiento-stuffed olives -- sliced

Using a 2" cookie cutter cut rounds from the slices of rye bread. Spread each with butter; top with a slice of cucumber, a dab of mayonnaise and a slice of olive. Yield: 28 appetizers

Busted by Barb at Possum Kingdom Lake Texas



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                     *  Exported from  MasterCook  *

                        Cucumber Sandwich Pickles

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Southern Living
                Sent To Sherilyn                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          sliced cucumbers -- 1/4 inch thick
     1/2  cup           pickling salt
   2      quarts        water
   5      cups          vinegar -- 5% acidity, divided
   3      cups          water
   1      cup           water
   1      cup           firmly packed brown sugar
   1      cup           sugar
     1/2  teaspoon      celery seeds
     1/2  teaspoon      mustard seeds
     1/2  teaspoon      ground turmeric

Place cucumbers in a large Dutch oven; sprinkle with salt, and add 2 quarts water.  Cover and let stand 2 to 3 hours.  drain cucumbers well.

Combine 3 cups vinegar and 3 cups water in a large Dutch oven; bring to a boil.  Add cucumbers, and simmer abut 8 minutes. (Do not allow cucumbers to become soft.) Drain well.

Combine 2 cups vinegar and 1 cup water in a large Dutch oven; add remaining ingredients except cucumbers.  Simmer 10 minutes; add cucumbers, and bring to a boil.  Pack cucumbers into hot sterilized jars, leaving 1/4-inch headspace.

Cover at once with metal lids, and screw bands tight.  Process in boiling-water bath for 10 minutes. 

Yield:  about 3 pints.

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                     *  Exported from  MasterCook  *

                         Cucumbers in Sour Cream

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           vinegar
     3/4  cup           water
   2      tablespoons   sugar
   1      teaspoon      salt
   4      whole         peppercorns
   4      large         cucumbers
   2      cups          sour cream
                        salt

Combine vinegar, water, sugar, salt and peppercorsn.  

Thinly slice cucumbers and marinate in vinegar mixture 3 to 3 hours.  Stir occasionally.. Drain.

Gently mix cucumbers with sour crea and salt to taste

yeild 3 cups.

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                     *  Exported from  MasterCook  *

                              Currant Jelly

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  quarts        currant to make 6 1/2 cups juice
   1 1/2  cups          water
   7      cups          sugar
     1/2  teaspoon      butter or margarine

TO PREPARE CURRANT FOR JUICE:  Remove stems, crush and place in saucepan.  Add water.  Bring to boil, cover and simmer 10 minutes.

 Place 3 layers of damp cheesecloth or jelly bag in a large bowl.  Pour cooked fruit into cheesecloth.  Tie and hang to let drip into a bowl.  When dripping stops, press gently.  Measure juice and if necessary, add up to 1/2 cup water for exact measure.

 Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

 Combine juice, fruit pectin and butter.  Bring mixture to full rolling boil over high heat, stirring constantly.

 Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.  Remove from heat.  Skim off any foam.

 Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.  Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 9 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                             Current Tea Ring

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Cakes yeast
   1      cup           milk -- scalded and cooled
   1      tablespoon    sugar
     1/2  cup           sugar
   7      cups          sifted flour
   1      cup           warm water
   6      tablespoons   melted butter
   3                    Eggs
     1/2  teaspoon      salt

 Dissolve yeast and the 1 Tbsp. sugar in luke warm liquid.

 Add 3 Cups flour and beat until smooth.  Add butter, sugar & eggs beaten till light.  Add remainder of flour and salt.

 Turn on board, knead lightly.  Place in greased bowl, cover and let rise about 2 hours.

 Doll out as for cinnamon rolls.  Brush with melted butter.  Sprinkle brown sugar, currants & cinnamon.  Roll up and place in circle on greased baking sheets.  With scissors cut 3/4 inch dices, almost through and turn each slice on its side.  Cover and let rise 1 hour.

 Glaze with egg diluted with milk.  Bake 25 minutes.

 Frost while hot with plain frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                    Curried Chicken On The Half Shell

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Rice
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
     1/2  cup           chopped pared apple
     1/4  cup           chopped onion
   1      clove         garlic -- crushed
   1      tablespoon    curry powder
     1/4  cup           flour
   1      cup           light cream
   1      cup           chicken bouillon
   1      teaspoon      salt
     1/8  teaspoon      pepper
   2      cups          cooked chicken -- cut up
   3                    Avocados -- peeled and halved
                        (3 to 4)
   3      cups          cooked rice -- up to 4

 Saute apples, onion, garlic and curry powder in butter in saucepan until onion is tender crisp.  Stir in flour.  Gradually add bouillon and cream, cooking and stirring until sauce boils 1 minute.

 Add salt, pepper and chicken; cook over low heat 10 minutes.

 Arrange avocado halves on rice in heat-proof serving dish.  Heat in 350 degree oven about 5 minutes.

 Spoon curried chicken mixture over avocado halves.

 Serve with choice of condiments, choosing from chopped hard-cooked egg, crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preserved chopped ginger and peanuts.

NOTE:  For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned shrimp for chicken.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Curried Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Salads & Salad Dressings
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dressing:
     1/4  cup           mayonnaise
   2      tablespoons   mango chutney
     1/2  teaspoon      curry powder
     1/2  teaspoon      salt
     1/8  teaspoon      nutmeg
     1/8  teaspoon      white pepper
   1      cup           plain yogurt
                        Salad:
   3      cups          cooked chicken -- cubed
   2      cups          cantaloupe -- cubed
   2      medium        cucumber -- peeled, seeded, cube
   3                    cantaloupe -- cut in half
     1/2  cup           slivered almonds -- toasted

Dressing:  in blender container place first 6 ingredients, cover and blend until smooth, scrapping down side of continer occasionally. Spoon into medium bowl and sitr in yogurt until combined.  Cover and refrigerate at least 3 hours for flavors to blend. Just before serving add chicken, cubed cantaloupes and cucumbers to the dressing; toss gently if desired, place melon slices on individual plates;  mound heaping cup of salad on each melon half.  Sprinkle toasted almonds on top.  Makes 6 servings.

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                     *  Exported from  MasterCook  *

                          Curried Meat Balls, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     curry powder
   1      cup           dry bread crumbs
                        few grains pepper
   1                    egg -- beaten
     3/4  teaspoon      salt
   1      pound         minced steak

Combine ingredients in order given. Shape into balls, using about 1 Tsp. for each. Cook in lightly greased pan until brown on all sides. Serve hot on cocktail picks. Makes about 6 1/2 dozen.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                              Curried Pecans

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Snacks
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           melted butter
   1      teaspoon      curry powder
   1      teaspoon      salt
   4      cups          pecan halves -- or walnuts

Combine melted butter, curry powder and salt.  Add nuts and toss well.  Spread on an ungreased cookie shet.  Bake at 350 degrees for 10 to 12 minutes, stirring occasionally and watching carefully so that they don't burn.  Serve hot from the oven, cold, or reheated.

Yield: 4 cups

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                     *  Exported from  MasterCook  *

                        Curried Shrimp Sandwiches

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches               Shrimp
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         cooked shrimp -- fresh or frozen
     1/4  cup           butter or margarine -- melted
   1                    Egg -- beaten
     1/4  cup           milk
   1      dash          curry powder
     1/4  teaspoon      salt
   6      slices        bread
                        Paprika

 Thaw frozen shrimp or drain canned shrimp.  Chop shrimp.

 Fry in butter for 3 minutes.

 Combine egg, milk and seasonings.

 Pour over shrimp and cook until thick, stirring constantly.

 Toast bread on one side.

 Spread shrimp mixture on plain side of bread.

 Place on a broiler pan about 3" from source of heat.

 Broil for 2 to 4 minutes or until lightly browned.

 Sprinkle with paprika.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                              Curry Chicken

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           cream of chicken soup -- (10 3/4 oz.)
   1      medium        apple
     1/4  cup           seedless raisins
     3/4  cup           milk
   2      teaspoons     curry powder
   9      pieces        fried chicken

 In a medium bowl, combine all ingredients except chicken.

 Place chicken in a single layer in a 8"x12" baking pan.  Cover chicken with sauce.  Bake, covered in preheated 350 degree oven for 30 minutes.  Continue baking uncovered for 30 minutes longer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                               Custard Pie

Recipe By     : Gladys Warren of Fort Worth
Serving Size  : 1    Preparation Time :0:00
Categories    : Fort Worth Star-Telegram         Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for 9 inch pie shell
   3      large         eggs
     3/4  cup           sugar
   2 1/2  cups          milk
     1/2  teaspoon      salt
     1/4  teaspoon      nutmeg
   1      teaspoon      vanilla

 Line pie plate with pastry and chill.

 Beat eggs slightly, then beat in vanilla, nutmeg, salt, sugar and milk.  Pour into chilled pastry.

 Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees and bake for another 30 minutes.

Fort Worth Star-Telegram March 1989

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                        Custard-Based Rice Pudding

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           rice
   1 1/3  cups          milk
     1/8  teaspoon      salt
   3 1/2  tablespoons   sugar
   1      tablespoon    soft butter
   1      teaspoon      vanilla
   2                    Eggs
     1/3  cup           raisins

 Cook rice according to package directions; drain it and rinse it with cold water.

 combine milk, salt, sugar, butter, vanilla and eggs with rice; beat well.

 Add raisins; mix lightly with fork.

 Grease a baking dish and pour mixture in.

 Bake at 350 degrees until it is set and a knife inserted in center comes out clean.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                          Custardy Chicken Bake

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Chicken breast halves or thighs
   2      tablespoons   vegetable oil
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1 1/2  cups          Bisquick baking mix
   1      teaspoon      dried tarragon leaves
     1/2  teaspoon      salt
   1 1/2  cups          milk
   3                    Eggs
                        Mushroom Sauce #2 -- see recipe

 Heat oven to 350 degrees.

 Grease baking dish, 13x9x2 inches.

 Heat oil in skillet.

 Fry chicken until light golden brown.

 Place chicken, skin side up, in dish.

 Sprinkle with 1/2 Tsp. salt and the pepper.

 Beat baking mix, tarragon, 1/2 Tsp. salt, the milk and eggs with hand beater until smooth.

 Pour over chicken.  Bake until golden brown, 55 to 60 minutes.

 Serve with Mushroom Sauce #2.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                   Cut Green Beans And Water Chestnuts

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        frozen cut green beans
   1      can           water chestnuts -- undrained and
                        -- sliced (8 oz.)
   1      tablespoon    corn starch
   1                    Bouillon cube -- chicken or beef
   1      tablespoon    margarine

 Cook vegetables according to package directions until tender crisp.  Drain and reserve liquid.

 To the water chestnuts liquid add enough vegetable water to make 1 cup of liquid.

 Stir in corn starch until smooth.

 In saucepan mix together green beans, water chestnuts, liquid and bouillon.  Bring to a boil over medium heat, stirring constantly.

 Stir in margarine.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98


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                     *  Exported from  MasterCook  *

                                Date Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dates -- or prunes
   1      teaspoon      soda
     3/4  cup           boiling water
   1      tablespoon    butter
     3/4  cup           sugar
   1      teaspoon      vanilla
   1                    Egg
   2      cups          flour
   1      cup           walnuts
     1/2  teaspoon      salt

 Pour boiling water over dates (prunes) to soften.  Cool and add to all other ingredients.

 Bake in loaf pan at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Date Nut Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dates -- chopped
   1      teaspoon      baking soda
   1      cup           hot water
     3/4  cup           sugar
   2                    eggs -- beaten
   3      teaspoons     baking powder
   4      cups          flour
   1      teaspoon      vanilla
     1/2  teaspoon      salt
   1 1/2  cups          milk
   1      cup           black walnuts -- chopped, optional

Pour Hot water over dates and sod and let stand for 1/2 hour.

Add remaining ingredients and mix well.  If you like add 1 cup black walnuts.

Bake at 350 degrees for 45 minutes or till done in loaf pans.



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NOTES : Try it and tell me.
                     *  Exported from  MasterCook  *

                              Date Nut Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        dates
   1      quart         pecans
   2      cups          flour -- self rising
   1      cup           sugar
   1      tablespoon    vanilla
   6                    eggs
   1      stick         butter

Rolls dates and nuts in 1 cup flour.  
Mix butter and sugar.  Add eggs and vanilla, mix well.  Add to the dates and nuts.  Add other cup of flour.  Blend well.

Bake at 275 degrees in tube pan for approximately 1 hour.

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                     *  Exported from  MasterCook  *

                               Date Sticks

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
   1      teaspoon      baking powder
   1      tablespoon    butter
   1      cup           sugar
   3                    Eggs -- well beaten
   1      tablespoon    hot water
     1/2  cup           nut meats -- chopped
   2      cups          dates -- seeded and finely
                        -- cut

 Sift flour once, measure, add baking powder, and sift again.

 Cream butter,  add sugar gradually, and cream together until light and fluffy.

 Add eggs; then add water and flour, beating until smooth.

 Add nuts and dates.

 Turn into 2 greased pans 8x8x2 inches, spreading dough out very thin.

 Bake in moderate oven (325 degrees) 30 minutes.  Cool.  Cut into strips, 1x2 2/3 inches.  Remove from pan.  Roll in powdered sugar.

Makes 4 dozen sticks.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Date-Orange Balls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
     3/4  cup           sugar
   2                    Eggs -- beaten
   2      cups          sifted flour
   1      teaspoon      baking powder
   1      teaspoon      cinnamon
     1/4  teaspoon      salt
   1      cup           chopped dates
   1      tablespoon    grated orange rind
                        Powdered sugar

 Preheat oven to 375 degrees.

 Cream butter and sugar together.  Beat in eggs.

 Sift dry ingredients together and add gradually to the butter-sugar-egg mixture.

 Fold in the dates and orange rind.

 Chill for one hour or more.

 Flour hands, break off small pieces of dough, roll into balls and place on greased baking sheet.

 Bake in preheated oven (375 degrees) for 10 to 15 minutes.

 Toss hot cookies in a bag with powdered sugar.  Cool on rack.

Makes about 45 cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Date-Walnut Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          Bisquick baking mix
   1      cup           chopped walnuts
   3                    Eggs
     2/3  cup           margarine or butter -- softened
   1      tablespoon    vanilla
   1      can           sweetened condensed milk -- (14 oz.)
   8      ounces        chopped dates
                        Browned Butter Frosting -- See recipe

 Heat oven to 350 degrees.

 Grease jelly roll pan, 15 1/2x10 1/2x 1 inch.

 Mix all ingredients except Browned Butter Frosting until well blended.

 Spread in pan.

 Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.

 Cool; spread with frosting.

 Cut into bars, about 1 3/4" x 1 1/4".

Makes 64 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Deep-fat Fried Fish

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods                         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        fish fillets
   6      tablespoons   fresh lemon juice
   1      medium        onion -- grated
   1      cup           unsifted flour -- all-purpose
   1      teaspoon      salt
   1      teaspoon      paprika
     1/4  teaspoon      pepper
                        Beer Batter:
   1      cup           unsifted flour -- all-purpose
   1      tablespoon    salt
   1      tablespoon    paprika
  12      ounces        beer
                        salad oil -- for frying

Place fish in lemon juice, sprinkle with grated onion and marinate for 30 minutes.   Combine flour, salt, paprika and pepper.
In the medium bowl combine ingredients for beer batter; stir with wire whisk until light and frothy.
Dredge fish in flour mixture then coat in beer batter.  Deep fry in salad oil at 375 degrees until brown and crisp.  Remove with slotted spoon.  Drain on paper towels.
Serve immediately.  Makes 4 to 6 servings.

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                     *  Exported from  MasterCook  *

                           Delicate Sponge Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted cake flour
   1      teaspoon      baking powder
   3                    Eggs
   1      cup           sugar
   2      teaspoons     lemon juice
   6      tablespoons   hot milk

 Sift flour once, measure, add baking powder, and sift together three times.

 Beat eggs until very thick and light and nearly white.

 Add sugar gradually, beating constantly.

 Add lemon juice.

 Fold in flour, alternately with hot milk, mixing quickly until batter is smooth.

 Bake at once in ungreased tube pan in moderate oven (350 degrees) 45 minutes.

 Remove from oven and invert pan for 1 hour or until cold.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      Deluxe Chocolate Pecan Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          all-purpose flour
   1 1/4  teaspoons     baking soda
   1      teaspoon      salt
   1 1/2  cups          butter -- softened
   1 1/2  cups          firmly packed brown sugar
   2                    Eggs
   1      teaspoon      vanilla extract
  24      ounces        semi-sweet chocolate morsels
   1      cup           chopped pecans

 Preheat oven to 375 degrees.

 In small bowl, combine flour, baking soda and salt; set aside.

 In large bowl, combine butter and brown sugar; beat until creamy.

 Add eggs and vanilla extract; beat until light and fluffy.  Gradually blend in flour mixture.

 Stir in chocolate morsels and pecans.

 Drop by well rounded tablespoonfuls onto ungreased cookie sheets.

 Bake 10 to 12 minutes.

Makes 3 dozen 2 1/2" cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Deluxe Turkey Potpie

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Turkey                           Pot Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    vegetable oil
   3      large   ribs  -- celery, cut into 1"
                        -- slices
   3                    Medium-size carrots -- cut into 1" chunks
   1      large         onion -- cut into 1" chunks
   3                    Medium-size red-skinned potatoes -- cut into 1" chunks
   2      cloves        garlic -- crushed
   3      cans          low-sodium chicken broth -- (10 1/2 oz.)
   1      teaspoon      dry mustard
   1      teaspoon      paprika
   1      teaspoon      dried thyme leaves
     1/4  teaspoon      salt
     1/8  teaspoon      freshly ground black pepper
     1/8  teaspoon      hot red pepper sauce
   2                    Homemade pastry pie crust -- or 1
   1      15 ounces pa  all-ready piecrusts
   1      large         egg yolk
   1      tablespoon    water
     1/4  cup           butter
     1/4  cup           all-purpose flour
  10      ounces        frozen peas
   8      ounces        sliced cooked turkey breast

 In deep 12" skillet over medium-high heat, heat oil; add celery, carrots, onion and potatoes; cook 15 minutes, stirring occasionally until vegetables are lightly browned.  Add garlic; cook 1 minute.  Stir in chicken broth.  Reduce heat to low; simmer, covered, 25 minutes until vegetables are tender.

 Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin dishes.

 If using homemade pastry, roll out on lightly floured surface to 1/8" thickness; or unfold all-ready piecrusts.  Using bottom of one gratin dish as pattern, cut out 1 "lids"; cut out small hole in center of each and several slits as vents for steam.  Arrange on ungreased large cookie sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water).  Bake 10 to 12 minutes until lightly browned.

 In small saucepan over medium heat, melt butter; add flour; stir until smooth.  Cook 2 minutes, stirring frequently; remove from heat.  Stir mixture gradually into vegetables simmering in skillet; cook 2 to 3 minutes longer, stirring occasionally until thickened.  Stir in peas and turkey; remove from heat.

 Spoon mixture into gratin dishes, dividing evenly.  Place pastry lid on top of each; bake 5 to 10 minutes until filling is heated through.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Devil's Food Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          cake flour
     3/4  teaspoon      salt
     1/2  cup           butter
   1 1/4  cups          sugar
   2                    Eggs
   4      ounces        unsweetened chocolate
   1      cup           sweet milk
   1      teaspoon      baking soda
   1      teaspoon      vanilla

 Sift, then measure flour.  Sift again with salt.

 Cream butter until light and lemon colored.  gradually add sugar, beating after each addition.

 Add eggs, unbeaten, one at a time, beating until the mixture resembles fluffy hard sauce.  Blend in chocolate which has been melted and cooled.

 Dissolve the baking soda in milk, then add vanilla.  Add dry and liquid ingredients, a small amount at time.  beating after each addition.

 Turn into a greased loaf pan.  Bake in a moderate oven.

 Frost with Fluffy Frosting and when firm, if desired, pour a thin coating of unsweetened melted chocolate over the top or frost with Fudge Frosting.

This is the one Flayice used to like.

See frosting section.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Devil's Food Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Duncan Hines Devil's Food Deluxe Cake mix
   1      cup           water
   1      package       chocolate instant pudding mix
   4                    Eggs
     1/2  cup           Crisco oil

 Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes.

 Bake in a greased and floured 10" tube pan at 350 degrees for about 50 to 60 minutes, until center springs back when touched lightly.

 Cool right side up for about 25 minutes, then remove from pan.

 Can be glazed with chocolate glaze.  (See recipe in frosting section).

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Deviled Egg Slices, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    hard cooked eggs
     1/2  teaspoon      salt
     1/4  teaspoon      dry mustard
     1/2  teaspoon      onion juice
   2      tablespoons   mayonnaise

Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl. Place rings of egg white on buttered round crackers. Mash yolks with a fork. Add and mix in remaining ingredients. Pile yolk mixture into centers of white rings. Garnish with a sprinkle of paprika and a tiny sprig of parsley.] Makes about 30 slices.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                      Dieters Guide To Good Seafood

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Guides & Tips                    Seafoods
                Cookbooks, News, Or Mags         Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

KNOW A GOOD FISH - When selecting whole fresh fish, look for bright, clear, bulging eyes and firm, unfaded flesh.  Fresh fillets should have a fresh-cut appearance.

BUY THE RIGHT AMOUNT - Allow 1/3 Lb. per person when buying steaks or fillets, 1/2 Lb. per person for dressed fish, and 2/3 Lb. per person for whole fish.

DON'T OVERCOOK - Fish are naturally tender since to them swimming is easy work and doesn't develop tough muscles.  Cook them only long enough to soften the small amount of connective tissue present.  Fish are done when they lake easily when tested with a fork.

DRAWN - whole, eviscerated fish.  Usually with the scales removed.

DRESSED - whole eviscerated and scaled fish.  Usually the heat, tail, and fins are removed.  Ready to use or "pan-dressed".

STEAKS - cross-section slices from large, dressed fish.  Ready to use.

FILLETS - sides of the fish, cut length-wise away from the back-bone.  Ready to use.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Dill Crepes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
     1/2  cup           milk
     1/2  cup           water
   3      tablespoons   butter -- melted
     3/4  cup           all-purpose flour
     1/2  teaspoon      salt
     1/2  teaspoon      dried dill weed

 If using blender, combine all ingredients in blender container.  Blend about 1 minute.  Scrape down sides of container with rubber spatula, if necessary.  Blend until smooth, about 30 additional seconds.

 If using mixer, rotary beater or whisk, combine eggs, milk, water and butter in mixing bowl.  Beat until combined.  Add flour, salt and dried drill weed.  Beat until smooth.

 Bake immediately or refrigerate batter 1 hour.

 If you have special crepe pan, follow manufacture's directions.

 Otherwise, on medium-high heat, heat buttered 10" omelet pan (or 8" crepe pan) until just hot enough to sizzle drop of water.

 For each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan, rotating pan as batter is poured.

 Cook until lightly browned on bottom.

 Remove from pan or, if desired, turn and brown on other side. (Crepes to be filled need only be browned on 1 side. Use unbrowned side for filling.)

 Stir batter frequently to keep dill distributed.

 tack between sheets of paper toweling or waxed paper until ready to use.

 Crepes may be frozen.

Yield:  2 cups batter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Dill Or Sour Pickles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  gallon        dill pickles -- or sour (Vlasec)
   3 1/2  pounds        sugar
     1/2  Box           stick cinnamon
   2      teaspoons     celery seed
   1      teaspoon      pickling spice
   1      cup           vinegar

 Drain pickles for 1 hour (if whole slice).

 Alternate putting the pickles and sugar in gallon jar.  Let stand till sugar dissolves.

 Drain liquid into saucepan, add spice and vinegar.  Bring to boil, let stand to cool.

 Place pickles in jar, cover with liquid, seal.

 Needs to stand 1 week or longer before using.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Dill Pickles #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cucumbers -- sliced
   2      cups          vinegar
   2      cups          water
     1/4  cup           salt
   1      teaspoon      red pepper
   1                    Garlic button
   2                    Dill heads

Heat vinegar, water and salt to boiling.

Pack hot jars with sliced cucumbers, dill, garlic and red peppers.

Pour boiling vinegar mixture over cucumber mixture in jars and seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Dill Pickles #2

Recipe By     : Pauline
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      gallon        cucumbers
   2      cups          vinegar
   2      cups          water
     1/4  cup           salt
     1/2  teaspoon      red pepper -- (cayenne)
   2                    Garlic buttons
   2                    Dill heads

 Heat vinegar, water and salt to boiling.

 Pour over cucumbers that have been packed in jars with dill, garlic and red pepper.  Seal

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Dill Pickles #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        pickling cucumbers
     1/4  cup           salt -- 4" long
   2 3/4  cups          white vinegar
   3      cups          water
  12      sprigs        fresh dill weed -- up to 14
  28                    Peppercorns

 Wash cucumbers; cut in half lengthwise.

 Combine salt, vinegar and water; heat to boiling.

 Pack cucumbers into clean jars.

 Add 2 sprigs dill weed and 4 peppercorns to each jar.

 Pour vinegar solution over cucumbers to within 1/2" of top.

 Immediately adjust covers as jar manufacturer directs.

 Process 10 minutes in boiling-water bath.

Makes 6 - 7 pints.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Dill Pickles #4

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Southern Living
                Sent To Sherilyn                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  40      medium        cucumber -- sliced lengthwise
                        Fresh dill sprigs
                        Bay leaves
                        garlic cloves
                        Fresh hot red pepper -- thinly sliced
                        Mustard seeds
     3/4  cup           sugar
     1/2  cup           pickling salt
   1      quart         vinegar -- 5% acidity
   1      quart         water
   3      tablespoons   mixed pickling spices

Pack cucumbers into hot sterilized jars, leaving 1/4-inch headspace.  Place 1 spring dill, 1 bay leaf, 1 clove garlic, 1 slice red pepper, and 1/2 teaspoon mustard seeds in each jar.

Combine sugar, salt, vinegar, and water in a medium saucepan. Tie pickling spices in cheesecloth; add to vinegar mixture.  Bring to a boil, and simmer 15 minutes.  Remove spice bag, and return mixture to a boil; pour over cucumbers, leaving 1/4-inch headspace.

Cover at once with metal lids, and screw bands tight.  Process in boiling-water bath for 15 minutes.

Yield:  about 8 pints.

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                     *  Exported from  MasterCook  *

                         Dill-Sauced Shrimp Dish

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Rice                             Shrimp
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Uncooked rice -- for 8 servings
     1/3  cup           butter
     1/3  cup           all-purpose flour
   2 1/4  teaspoons     salt
   1 1/4  teaspoons     dill weed
   4      cups          milk
   2 1/2  pounds        cooked shrimp -- shelled & deveined,
                        -- (frozen or fresh)

 Prepare favorite rice for 8 servings as directed by rice directions.

 Meanwhile, in 3 or 4 quart saucepan over medium heat, into hot butter, stir flour, salt and dill until blended.

 Gradually stir in milk and cook, stirring, until thickened; add shrimp.

 Serve over hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Dilled Fresh Zucchini

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Southern Living
                Sent To Sherilyn                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        medium zucchini -- thinly sliced
   2      cups          thinly sliced celery
   2      cups          chopped onions
     1/2  cup           sugar
   2      tablespoons   dillseeds
   2      cups          vinegar -- 5% acidity
   6      cloves        garlic -- halved

Combine vegetables in a large bowl; cover with ice cubes.  Cover and let stand about 3 hours.  Drain well.

Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly.  Add vegetables and bring to a boil.  Pack into hot sterilized jars, leaving 1/4-inch headspace. Add 1 to 2 pieces of garlic per jar.

Cover at once with metal lids, and screw bands tight.  Process in boiling-water bath for 15 minutes.

Yield:  about 10 pints.

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                     *  Exported from  MasterCook  *

                             Dilled Zucchini

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        zucchini
                        Salt to taste
                        Butter -- melted
                        dill weed

 Cut unpared zucchini lengthwise in half.

 Cook covered in 1" boiling salted water 12 to 15 minutes or until tender; drain.

 Brush  with melted butter and sprinkle with dill weed.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Dilly Trout

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pan-dressed trout or other small -- fresh or frozen
                        -- pan-dressed fish
   1 1/2  teaspoons     salt
     1/4  teaspoon      pepper
     1/2  cup           butter or margarine
   2      tablespoons   dill weed
   3      tablespoons   lemon juice

 Thaw frozen fish. Clean, wash, and dry fish.

 Cut fish almost through lengthwise and spread open.

 Sprinkle with salt and pepper.

 Melt butter in a 10" fry pan.  Add dill weed.

 Place fish in a single layer, flesh side down, in the hot dill butter.

 Fry at moderate heat for 2 to 3 minutes.  Turn carefully.  Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork.

 Place fish on a warm serving platter.  Keep warm.

 When all the fish have been fried, turn heat very low and stir in lemon juice.  Pour sauce over fish.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Dip For Sausage Balls

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Dips
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           chili sauce
   1      tablespoon    horseradish -- (1 to 2)
   2      tablespoons   worcestershire sauce
   2      tablespoons   red wine -- (2 to 4)
   1      dash          tabasco

Mix all ingredients well.

Busted by Barb


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                     *  Exported from  MasterCook  *

                                 Divinity

Recipe By     : 
Serving Size  : 50   Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     1/2  cup           light corn syrup
     1/2  cup           water
     1/8  teaspoon      salt
   2                    Egg whites
   1      teaspoon      vanilla
   1      teaspoon      powdered sugar

In saucepan mix first 4 ingredients.  Slowly bring to a boil, stirring until sugar dissolves.  Cook to 260 degrees (hard-ball stage).

Meanwhile, beat egg whites until stiff.

Gradually pour hot syrup into whites, beating constantly.

Beat until candy begins to hold its shape.

Beat in vanilla and powdered sugar.  (This amount of powdered sugar makes a real improvement in texture,)

Drop from teaspoon onto waxed paper or pour into buttered pan.

Let stand several hours until firm.

Store in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Dixie Waffles

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Waffles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour -- sifted
   2 1/4  Teaspoons     Baking Powder
     1/2  Teaspoon      Salt
   1      Tablespoon    Sugar
   1 1/2  Cups          Milk
   2                    Egg Yolks -- well beaten
   2      Tablespoons   Butter -- melted
   2                    Egg Whites -- stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift together twice.

Combine milk, egg yolks, and butter; add to flour.

Fold in egg whites.

Bake on hot waffle iron. 

Serve hot with Log Cabin Syrup.

Makes six 4-section waffles.

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                     *  Exported from  MasterCook  *

              Do-Ahead Individual Hamburger-Bean Casseroles

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Microwave
                Beans & Peas                     Beef & Veal
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     1/2  cup           chopped onion
   1      clove         garlic -- crushed
   1      tablespoon    prepared mustard
  16      ounces        pork and beans -- canned
   8      ounces        tomato sauce
   1      drops         Biscuits -- see recipe

 Crumble ground beef into 2-quart microwave casserole; add onion and garlic.

 Cover loosely and microwave on high (100%) 3 minutes; break up beef and stir.  Cover and microwave until very little pink remains in beef, 2 to 3 minutes longer; drain.

 Stir in mustard, pork and beans and tomato sauce.

 Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup each).

 Cover tightly and freeze.

 Prepare Drop Biscuits.

 For each serving,  microwave 1 minute; rotate casserole 1/2 turn.  Microwave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                        Dorothy's Slumgullion Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Pounds        7 Bones Roast
   2                    Soup Bones -- optional
   3      Teaspoons     Salt -- or more to taste
                        Cold Water
   3      Cans          Tomato Sauce
   1 1/2  Cups          Carrots -- chopped medium fine
   2      Cups          Potatoes -- chopped medium fine
   1 1/2  Cups          Chopped Onions
   1 1/2  Cups          Chopped Celery -- medium fine
                        Parsley -- optional
     1/2  Pound         Fresh Green Beans -- cut into 1/2" pieces
   1      Cup           Cabbage -- chopped
     1/2  Cup           Rice -- uncooked

Place roast, soup bones and salt in large kettle.  Barely cover with cold water.  Bring to a boil, cover.  Simmer for 3 to 3 1/2 hours or until tender.  Remove meat and bones from kettle, strain liquid.  (There should be about 5 or 6 cups; if not, add water.)

Stir in remaining ingredients.  Simmer for 20 minutes, until vegetables are just tender.

Meanwhile, cut meat in bite size pieces.

Add meat, stirring gently.

Add hot water if thinner stew is desired.

Heat through.  

Serve piping hot in bowls with French bread.

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NOTES : Instead of green beans may use fresh green peas.
Instead of cabbage may use broccoli.
                     *  Exported from  MasterCook  *

                             Dot's Fruit Cake

Recipe By     : Dot Williams, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         butter
   2      cups          sugar
   3      cups          flour
   6                    eggs
   1      teaspoon      vanilla
   1      teaspoon      lemon
   1      teaspoon      cloves
   1      teaspoon      cinnamon
   1      teaspoon      nutmeg
     1/3  cup           flour -- for nuts
     1/2  pound         mix fruits
     1/2  pound         cherries
   1      quart         chopped nuts
   1      package       dates
   1      box           seedless raisins
   1      can           crushed pineapple -- drained
   1      small         coconut -- grated
   2                    oranges -- grated
   2                    apples -- chopped

Cream butter and sugar, add egg, flour, flavorings (Use some pineapple juice if needed when mixing.  Mix well.
Add coconut, orange, apple and pineapple together and mix.
Add mixed fruit, cherries, daates together thean add to cake batter.

Add nuts and raisins together and flour with 1/3 cup flour.  Add to batter.  
Bake at 275 degrees for 3 hours in liughtly greased pan. When out of oven pour pineapple jucie over cak and let cool in pan.

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                     *  Exported from  MasterCook  *

                         Dot's Orange Slice Cake

Recipe By     : Dot Williams, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   2      cups          sugar
   4                    eggs
   3 1/2  cups          all-purpose flour
     1/2  cup           buttermilk
   1      teaspoon      baking soda
   2      cups          pecans
   8      ounces        dates
   1      pound         orange slice candy
   1      can           coconut flakes
                        Icing
   1      cup           orange juice
   2      tablespoons   lemon juice
   1      pound         powdered sugar

Cream sugar and butter, add eggs.  Beat well, add flour and milk.  Roll nuts dates and candy in part of flour, add to batter along with coconut.

bake 2 1/2 hours at 275 degrees.  Leaave in pan to cool.

Mix icing ingredients and coat cake.

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                     *  Exported from  MasterCook  *

                                Dots Punch

Recipe By     : Dot Price
Serving Size  : 50   Preparation Time :0:00
Categories    : Family & Friends                 Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        frozen orange juice concentrate
   6      ounces        lemonade, frozen concentrate
  18      ounces        pineapple juice
   6      cups          water
   6      pints         cranberry juice cocktail

Add water to frozen concetrate as directed on cans.  Mix all ingredients well.

Serve in punchbowl over ice.

Make ice cubes by putting red and green cherries in cubes.  freezes very well.

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NOTES : Beech Isands Christmas Punch 1979.
                     *  Exported from  MasterCook  *

                       Double Chocolate Picnic Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   2      cups          sugar
   4                    Eggs
   4      ounces        unsweetened baking chocolate squares -- melted and cooled
     1/2  teaspoon      vanilla
   2 1/4  cups          sifted cake flour
   4      teaspoons     baking powder
     1/2  teaspoon      salt
   1      Cup           milk

 Butter shallow 9x13x2 inch baking pan; line with waxed paper.  Butter again; set aside.

 In mixing bowl, cream butter and sugar.

 Add eggs, 1 at a time, beating well after each addition.

 Mix in chocolate and vanilla.

 Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.

 Pour into prepared pan; bake 45 to 50 minutes in preheated 350 degree oven.

 Cool 10 minutes; invert on rack and remove paper immediately.

 When cool, frost with chocolate-vanilla ripple frosting.  (See frosting section).

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Double Fudge Fancifill

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FILLING:
     1/4  cup           sugar
   1      tablespoon    cornstarch
   2      tablespoons   margarine or butter
   2      tablespoons   milk
     1/2  teaspoon      vanilla
   1      package       cream cheese -- softened (8 oz.)
   1                    Egg
                        BASE:
   1      package       Pillsbury Plus Devil's Food Cake Mix
   1      cup           water
     1/3  cup           oil
   3                    Eggs
                        FROSTING:
   1      can           Pillsbury Ready-To-Spread Chocolate Fudge
                        -- Frosting Supreme

 Heat oven to 350 degrees.

 Grease and flour 13x9 inch pan.

 In small bowl, blend all filling ingredients; beat at highest speed until smooth and creamy.  Set aside.

 In large bowl, blend cake mix, water, oil and eggs until moistened.  Beat 2 minutes at highest speed.  Pour half of batter into prepared pan.  Pour cream cheese mixture over batter, spreading to cover.  Pour remaining batter over cream cheese mixture.

 Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Double Sherbet Punch

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        orange juice, frozen concentrate
   6      ounces        lemonade, frozen concentrate
   3      cups          pineapple juice
   1      quart         lime sherbet
   1 1/2  quarts        ginger ale -- chilled

Mix orange juice and lemonade as directed on lable.

combine orange, lemonade and pineapple juce.  Refrigerate 2 hours or until serving time.

When ready to serve, pour juice mixture into punch bowl, add sherbet to punch in small scoops.  Add ginger ale.

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                     *  Exported from  MasterCook  *

                    Doubly Delicious Chocolate Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      ounces        Semi-sweet chocolate morsels
   2 1/2  cups          all-purpose flour
   1 1/2  teaspoons     baking soda
   1      teaspoon      salt
   1      cup           butter -- softened
     1/2  cup           sugar
     1/2  cup           firmly packed brown sugar
   1      teaspoon      vanilla extract
   2                    Eggs
   1      cup           chopped nuts

 Preheat oven to 375 degrees.

 Melt butter over hot (not boiling) water, add 1 1/2 cups chocolate morsels; cool to room temperature.

 In small bowl, combine flour baking soda and salt; set aside.    In large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy.  Add melted morsels and eggs; beat until light and fluffy.  Gradually blend in flour mixture.  Stir in remaining chocolate morsels and nuts.

 Drop by rounded tablespoonfuls onto ungreased cookie sheets.

 Bake 8 to 10 minutes.

NOTE:  For chewy cookies bake 8 minutes; for crisp cookies bake 9 - 10 minutes.

Makes 3 1/2 dozen 2 1/2" cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Dough Formulas For Quiche

Recipe By     : Julia Child
Serving Size  : 1    Preparation Time :0:00
Categories    : Quiches                          Cookbooks, News, Or Mags

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

 These top-quality doughs use plenty of butter - after all, half the pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry dough that surrounds it.  For both formulas, make the dough in your usual way.  To measure the flour, dip a dry-measure cup into the flour,  filling the cup to overflowing; sweep off the excess level with the lip.  (Measured this way, 1 cup averages 5 ounces or 145 grams.)

WITH A QUICHE RING

INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening 2/3 to 1 /Cup iced water

 Wrap and chill the dough for at least 2 hours.  Butter the inside of your quiche ring and the baking sheet (or inside of a false-bottom cake pan).  Roll the chilled dough up onto your pin and unroll over the ring.

 Press dough in place.  To make the sides of the free-standing shell strong enough to hold the filling, push dough down with your fingers all around the ring.  Work fast so the dough doesn't soften.

 Roll you pin over the top of the ring to remove excess dough thickening the sides.

 Now push the dough up the sides with your thumbs to form a rim standing 1/4" or so above the top of the ring.  Patch any thin areas with raw dough.  Prick the bottom of the shell with the tines of a fork.

 Using the dull edge of a table knife, press a decorative pattern on the rim of the shell.  Cover with plastic wrap and chill 30 minutes so shell will bake evenly.  To freeze the unbaked shell, slip into a plastic bag.

 To prevent a soggy bottom, it's always best to pre-bake the shell.  Kept the sides and bottom in place by bracing them with buttered foil and dried beans.

 Preheat oven to 450 degrees.  Bake in lower middle level until bottom of pastry is set but still slightly soft. (If edges have sunk down, gently push them up with a spatula, or patch them with raw dough.)  Remove liner (or top pan) and bake a few minutes more, until pastry is just beginning to color and to separate slightly from edges of mold or pan.  Cool for 10 minutes before unmolding.

 For 2 shells baked in 8" rings or false bottom pans.

 You don't need an imported ring to bake a shell.  Use a cake pan turned upside down and this special dough.

 Dough on an upside-down pan.  Prebake it with a buttered pan on top to prevent crust from puffing up.

UPSIDE-DOWN SHELLS

INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5 Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water to make 3/4 cup; droplets more water as needed

 For 2 shells baked on 8" upside-down cake pans.

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Doughnuts

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Doughnuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour -- sifted
   2      Teaspoons     Baking Powder
     1/4  Teaspoon      Salt
     1/2  Teaspoon      Nutmeg
     1/2  Teaspoon      Cinnamon
     1/2  Cup           Sugar
   1                    Egg -- well beaten
   1      Tablespoon    Melted Butter
     1/2  Cup           Milk

Sift flour once, measure, add baking powder, salt, nutmeg, and cinnamon, and sift together three times.

Combine sugar and egg; add butter.

Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

Knead lightly 2 minutes on slightly floured board.

Roll 1/3 inch thick. 

Cut with doughnut cutter. Let rise for several minutes.

Fry in deep fat (385 degrees) until golden brown.

Drain on unglazed paper.

Sugar if desired.


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                     *  Exported from  MasterCook  *

                                Dream Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      envelopes     Dream Whip Whipped Topping Mix
   2 3/4  cups          cold milk
   1      teaspoon      vanilla
   2      packages      jello chocolate instant pudding -- (4 serving size)
   1                    Baked 9" pie shell -- cooled

 Prepare whipped topping mix with 1 cup of milk and the vanilla as directed on package, using large mixer bowl.

 Add remaining 1 3/4 cups milk and the pie filling mix.

 Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

 Spoon into pie shell.

 Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Dressing #1

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cornbread
   2      cups          flour
   2      cups          meal
   2      Tsp.          baking powder
   2      cups          or more of milk
                        Salt
   3                    Eggs
                        Shortening

Stir dressing 2 or 3 times so it won't stick around edges.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Dressing #2

Recipe By     : Janis Alling's mothers recipe
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cornbread
                        Light Bread
   1      large         onion
                        Chopped onion
                        Chopped celery
                        pepper
                        Hot turkey broth
                        Mashed potatoes
   3                    Eggs -- (3 to 4)

 Mix well.  Stir dressing 2 or 3 times so it won't stick around edges.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Dressing For Slaw

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   1      cup           vinegar
   1      Cup           oil
   1      teaspoon      mustard seed
   1      teaspoon      celery seed
   1      teaspoon      salt

 Combine above ingredients in pan and heat.  Pour over cabbage mixture and let stand several hours or overnight.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Drop Biscuits

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Biscuits                         Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      yellow corn meal
     1/4  teaspoon      paprika
   1      cup           Bisquick baking mix
     1/3  cup           milk

 Mix cornmeal and paprika; reserve.

 Mix baking mix and milk until soft dough forms; beat vigorously 30 seconds.

 Drop by 6 spoonfuls onto waxed paper; sprinkle with cornmeal mixture.

 Freeze uncovered until hard; store tightly covered in freezer.

 Good for dropping into casseroles.

Makes 6 biscuits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Dropout's Pastry

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sifted flour
   1 1/4  cups          shortening
   1      teaspoon      salt
   1                    Egg
   5 1/2  tablespoons   water
   1      teaspoon      vinegar

 Makes two 9 or 10 inch shells.

 Work flour, shortening and salt together until consistency of meal.

 Beat together egg, water and vinegar.

 Make a well in the flour mixture and add liquid mix.  Work well, roll out with light strokes from the center to the size desired.

 Easy to handle and flaky.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Dry Sauteed Green Beans

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Asian & Oriental                 Beans & Peas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      teaspoons     Peanut oil -- or canola oil
   1      clove         Garlic -- peeled & minced
   1      teaspoon      Minced gingerroot
   1      pound         green beans -- 2"-pieces
   1      teaspoon      Oriental sesame oil
     1/2  teaspoon      Salt -- optional

  1. Heat the oil in a wok or skillet.  Add the garlic and ginger, and  stir-fry the ingredients for 30 seconds. 

2. Add the green beans, and  stir-fry them over high heat for 2 to 4 minutes. 

3. Add the sesame oil and  salt (if desired), toss the ingredients to coat them, and serve the beans.

  Preparation tip: The beans are supposed to be tender-crisp and shriveled or  even charred a bit on the outside. If you like tenderer beans, cover the  pan after adding the sesame oil and salt, and continue cooking the beans
  for a few minutes over moderately low heat.
 
from the files of Bill Webster


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                     *  Exported from  MasterCook  *

                                Dump Cake

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   2      cups          sugar
   1      stick         oleo
     1/2  cup           shortening
   1      cup           water
   4      tablespoons   cocoa
   1      teaspoon      soda
     1/2  cup           buttermilk
   2                    Eggs
   1      teaspoon      vanilla

 Mix flour, sugar, oleo and shortening together.

 In saucepan mix water and cocoa.  Let come to boil, then add to flour mixture.

 Mix soda and buttermilk.  Add to mixture.  Add eggs and vanilla.

 Bake.

ICING: 4 Tbsp. cocoa 1 Tbsp. oleo 6 Tbsp. milk

 Let come to a boil.  Dump in 1 box powdered sugar.  Add nuts and vanilla.

 Ice cake while cake is hot.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Dumplings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dumpling & Toppings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
   1      teaspoon      Baking powder
   1                    Egg
     1/4  cup           milk
                        Salt

 Mix flour, baking powder, and salt in bowl.  Add egg and milk, mix quickly.

 Drop on chicken, cover and cook 20 minutes with fire low.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Easy Baked Beans

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans & Peas                     Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margarine
  12      cups          chopped onion
   2      cans          beans in tomato sauce -- (16 oz.)
     1/2  cup           Karo light corn syrup -- or dark
   1      tablespoon    prepared mustard

 In 3-quart saucepan melt margarine over medium heat.

 Add onion; saut 5 minutes.  Stir in remaining ingredients.

 Bring to boil.  Reduce heat and simmer, stirring often, 25 minutes.

Makes 4 servings.

MICROWAVE DIRECTIONS:

 In 3 quart microwavable casserole combine margarine and onion.  Microwave at High (100%) 1 to 2 minutes or until tender.

 Stir in remaining ingredients.

 Cover with waxed paper.

 Microwave, stirring once, 12 to 14 minutes or until heated.

 Let stand about 5 minutes before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Easy Chocolate Pudding

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           sugar
     1/4  cup           corn starch
   3      tablespoons   unsweetened cocoa
     1/8  teaspoon      salt
   2 3/4  cups          milk
   2      tablespoons   margarine
   1      teaspoon      vanilla

 In saucepan mix first 4 ingredients.

 Gradually stir in milk until smooth.

 Cook and stir over medium heat until mixture boils 1 minute.

 Remove from heat; stir in margarine and vanilla.

 Chill.

 Makes 2 1/2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Easy Coconut Cream Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter or margarine -- melted
   3      cups          flake coconut
   2 2/3  cups          cold milk
   1      package       vanilla instant pudding -- (6-serving size)
   1 1/2  cups          Cool Whip

 Combine butter and 2 cups of the coconut.  Evenly press into ungreased 9" pie pan.  Bake at 300 degrees for 20 to 30 minutes, or until golden brown.  Cool.

 Prepare pie filling as directed on package for pie.  Pour into pie shell.  Chill at least 1 hour.

 Spread with whipped topping and sprinkle with remaining coconut.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Easy Fruit Crisp

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruits                           Microwave
                Bisquick                        Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Bisquick baking mix
   3      tablespoons   sugar
   2      tablespoons   finely chopped nuts
   2      tablespoons   margarine or butter -- softened
     1/4  teaspoon      ground cinnamon
   1      can           apple pie filling -- (20 oz.)
   1      can           crushed pineapple -- undrained (8 oz.)
   1      teaspoon      grated orange peel

 Mix baking mix, sugar, nuts, butter and cinnamon with fork in microwave pie plate until crumbly.

 Microwave on high (100%) 1-1/2 minutes, stir with fork.

 Microwave, stirring every minute, until dry and crumbly, 2 to 3 minutes longer.

 Mix remaining ingredients.

 Divide among 6 custard cups.

 For each serving, microwave 1 custard cup fruit mixture uncovered on high (100%) until hot, 30 to 60 seconds.

 Sprinkle with crumb mixture.

 Store any remaining crumb mixture in tightly covered container in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Easy Ham And Beans

Recipe By     : Kathy Van Gundy, Jamaica, Iowa
Serving Size  : 1    Preparation Time :0:00
Categories    : Sausage                          Beans & Peas
                Pork & Ham                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         pork sausage
   1      small         onion -- chopped
     1/8  teaspoon      minced garlic
   1 1/2  cups          cubed cooked ham
   1                    Bay leaf
   2      cans          Navy beans -- (15 oz. each)
     1/4  cup           dry white wine
   1      dash          ground cloves
     1/2  teaspoon      dried parsley

 Cook sausage, onion and garlic till meat is lightly browned and onion is tender.  Drain off fat.

 Add ham, parsley and bay leaf and mix well.

 Stir in undrained beans, wine and cloves.

 Turn into 1 1/2 quart casserole and bake, covered at 325 degrees for 45 minutes.

 Uncover and bake 40 minutes longer, stirring occasionally.

 Remove bay leaf and serve in bowls with hot corn bread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                              Easy Ham Glaze

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham                       Brand Names & Ads
                Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Karo light corn syrup -- or dark
     1/2  cup           firmly packed brown sugar
   3      tablespoons   prepared mustard
     1/2  teaspoon      ground ginger
   1      dash          ground cloves

 In 2-quart saucepan combine all ingredients.

 Stirring constantly, bring to boil over medium heat and boil 5 minutes.

 Brush frequently on ham during last 1/2 hour of baking.

Makes 1 cup.

MICROWAVE DIRECTIONS:

 In 1 1/2-quart microwavable bowl stir all ingredients.

 Microwave at High (100%) 6 minutes.

 Glaze ham as above.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                    Easy Homemade Chocolate Ice Cream

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
     2/3  cup           chocolate flavored syrup
   2      cups          Borden Whipping Cream -- whipped

 In large bowl, stir together sweetened condensed milk and syrup.

 Fold in whipped cream.

 Pour into aluminum foil-lined 9x5 inch loaf pan.  Cover.

 Freeze 6 hours or until firm.

 Scoop ice cream from pan or remove from pan, peel off foil and slice.

 Return leftovers to freezer.

Makes 1 1/2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Easy Oven Beef Stew

Recipe By     : Margie Russell
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        stew meat -- cut into 1/2" cubes
   2                    onions -- cut in lengths
   2      cans          stewed tomatoes -- #2 cans
   3      stalks        celery -- cut diagonally
   6                    carrots -- quartered
   6                    potaotes -- quartered
   1      can           consomme
     1/3  cup           minute tapioca
   1      tablespoon    sugar -- optional
   1      tablespoon    salt
     1/4  teaspoon      pepper

Beat stew tomatoes with a beater.

Combine all ingredients in a large casserole dish.  Cover and bake at 300 or 325 degrees for 3 1/2 hours or more if needed.

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NOTES : From Aunt Gene's friend in Flordia.

Very good.
                     *  Exported from  MasterCook  *

                           Easy Oven Pork Chops

Recipe By     : Margie Russell
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork & Ham                       Rice
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    pork chops -- 1 inch thick
   1                    bell pepper -- sliced
   2                    onions -- sliced
  12      tablespoons   rice -- uncooked
   1      can           consomme
     1/2  cup           water

Brown , salt and pepper both sides of pork chops.  Place in baking dish.  Put onions and pepper slices on each chop.

Sprinkle 3 tablesppons rice arund each chop.  Pour mixture of water and consomme over entire dish.  Bake covered at 325 degrees for 60 minutes or until chops are tender.

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NOTES : From Aunt Gene's friend in Flordia.

If rice gets done to fast, then bake chops 30 minutes, then add rice, water and consomme and bake the last 30 minutes.
                     *  Exported from  MasterCook  *

                           Easy Peach Dumplings

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Dumpling & Toppings              Fruits
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           peach halves -- drained (reserve
                         -- -- 1/4 cup syrup)
                         -- (29 oz)
     1/2  cup           chopped pecans
     1/4  cup           granulated sugar
     1/4  cup           packed brown sugar
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground nutmeg
   1      tablespoon    margarine or butter -- softened
   1      cup           Bisquick baking mix
     1/4  cup           milk
   1      tablespoon    margarine or butter -- melted
   1      tablespoon    granulated sugar

 Heat oven to 425 degrees.

 Arrange peach halves, cut side down, in ungreased 8" square baking dish; pour reserved syrup over peaches.

 Mix pecans, 1/4 cup granulated sugar, the brown sugar, cinnamon and nutmeg; sprinkle evenly over peaches.  Dot with softened margarine.

 Mix baking mix and milk until soft dough forms; beat vigorously 20 strokes.

 Gently smooth dough into ball on floured cloth-covered board.  Knead 8 to 10 times.

 Roll dough into 8" square; place over peaches.

 Brush with melted margarine; sprinkle with 1 Tbsp. granulated sugar.

 Bake uncovered until golden brown, 20 to 25 minutes.

 Serve with whipped cream if desired.

Make 8 to 9 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Easy Pecan Pie #1

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs -- slightly beaten
   1      cup           Karo light corn syrup -- or dark
   1      cup           sugar
   2      tablespoons   margarine -- melted
   1      teaspoon      vanilla
   1 1/2  cups          pecan halves
   1                    Unbaked 9" pie shell

 In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until well blended.

 Stir in pecans.

 Pour into pie shell.

 Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Easy Pecan Pie #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Jell-O Vanilla Instant Pudding -- (4-serving size)
   1      cup           light corn syrup -- or dark
     3/4  cup           evaporated milk
   1                    Egg -- slightly beaten
   1      cup           chopped pecans
   1                    Unbaked 8" pie shell

 Blend pudding mix with corn syrup.

 Gradually add evaporated milk and egg, blending well.

 Add pecans and pour into pie shell.

 Bake at 375 degrees until top is firm and just begins to crack, about 45 to 50 minutes.

 Cool at least 3 hours before cutting.

 Garnish with Cool Whip and additional pecans, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Easy Tacos

Recipe By     : Patricia Lawler, Euless, Texas
Serving Size  : 12   Preparation Time :0:00
Categories    : Mexican                          Southern Living
                Beef & Veal                      Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground chuck
   3      teaspoons     taco Seasoning Blend -- see recipe
     1/4  cup           water
  12                    taco shells
                        Condiments:
                        onions -- chopped
                        tomato -- chopped
                        lettuce -- shredded
                        cheese -- shredded

Brown ground chuck in a large skillet over medium heat, stirring until it crumbles; drain.  Add Taco Seasoning Blend and 1/4 cup water, stirring well.
Cook over medium heat 3 to 5 minutes or until liquid evaporates. spoon meat mixture into taco shells; top with condiments as disired.



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                     *  Exported from  MasterCook  *

                           Easy Vanilla Pudding

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           sugar
     1/4  cup           corn starch
     1/8  teaspoon      salt
   2 3/4  cups          milk
   2      tablespoons   margarine
   1      teaspoon      vanilla

 In saucepan mix first 3 ingredients.

 Gradually stir in milk until smooth.

 Cook and stir over medium heat until mixture boils 1 minute.

 Remove from heat; stir in margarine and vanilla.

 Chill.

 Makes 2 1/2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Economy Sponge Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          sifted cake flour
   1 1/4  teaspoons     baking powder
     1/2  teaspoon      salt
   1      cup           sugar
   2                    Eggs -- beaten until thick
                        -- and light
   1      tablespoon    lemon juice
   5      tablespoons   boiling water

 Sift flour once, measure, add baking powder and salt, and sift together three times.

 Add sugar gradually to beaten eggs, beating well.

 Add lemon juice and boiling water; then add flour, mixing thoroughly.

 Bake in ungreased pan, 8x8x2 inches, in moderate oven (350 degrees) 40 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Egg Flower Soup

Recipe By     : Mike Price
Serving Size  : 2    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        chicken broth
   2                    egg whites
   2      slices        almonds
   2      tablespoons   chopped celery
                        salt and pepper -- to taste
                        honey

heat chicken broth until very hot, stir in egg whites while its good and hot.  Pour over almonds and celery.  Add salt and pepper to taste and add honey.

Makes 2 cups

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NOTES : Very good.
                     *  Exported from  MasterCook  *

                            Egg Flower Soup #2

Recipe By     : Hazel Storm
Serving Size  : 2    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          chicken broth
   2                    egg whites
   3                    almonds -- sliced
   2      tablespoons   chopped celery -- use some tops
                        salt and pepper -- to taste

In a large sauce pan add broth, heat until very hot.  Add egg whites stirring until whites are done..

In bowls, add almonds slices,  ladle soup into dish and add chopped celery if desired.  Salt and pepper to taste.

Makes 2 cups.

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                     *  Exported from  MasterCook  *

                               Egg Foo Yung

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork & Ham                       Oriental
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      soy sauce
   1      teaspoon      dark molasses
   1      tablespoon    cornstarch
   1      cup           cooked pork -- sliced 1 1/2" long &
                         -- 1/2" wide
   1      cup           bean sprouts -- canned, drained
     1/4  cup           pimientoes -- chopped
   1      cup           shredded lettuce
   6                    eggs -- beaten
     1/2  teaspoon      salt
                        salad oil
   1      teaspoon      cider vinegar
  13 3/4  ounces        chicken broth
     1/4  cup           sliverered green pepper
     1/4  cup           thinly sliced onions

 In small saucepan, combine soy sauce, molassas, vinegr and cornstarch, stirring until smooth.  Gradually stir in chicken broth; over direct heat, bring to boil, stirring.  Reduce heat and simmer 10 minutes.  Sauce with thicken and become translucent. Keet hot over hot water.

In large bowl, combine cooked pork, bean sprouts, green pepper, pimientor, lettuce and onion.  Add eggs and salt, stirring just until combined.

Heat 1 tablesppon oil in small skillet.  Add egg mixture, 1/2 cup at a time, (as for pancakes). Saute over high heat, turning once.  Just until browned until egg mixture is used.  Adding more oil to skillet as necessary.  Arrange on hot plater.  Pour some of hot sauce over them

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NOTES : Good with butter thin noodles, green beans, marinated slliced tomatoes, toasted Englis muffins and Almond cookies.
                     *  Exported from  MasterCook  *

                          Egg Nog Bavarian Cream

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Jell-O & Parfait Deserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      envelopes     unflavored gelatin
     1/2  cup           sherry wine
   2      tablespoons   sugar
     1/4  teaspoon      salt
   3      cups          egg nog
   1      cup           whipping cream
                        Walnut halves
   1      small   jar   walnut sundae syrup

 Soften the gelatin in the wine in a 2 cup glass measure

 Place the cup containing the gelatin in a pan of water.  Heat until the gelatin completely dissolves.

 Add the sugar and salt to the gelatin.  Then add 1 cup of the egg nog slowly to the gelatin mixture, stirring and heating until the mixture is blended.

 Blend the gelatin mixture with the remaining 2 cups of egg nog and chill until thickened but not set.

 Whip the cream until stiff and fold into the partially set egg nog mixture.

 Pour the completed cream into a 1 1/2 quart mold or into individual molds or sherbert glasses.

 At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all.

Serves 8 - 10.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Egg Nog Cake Magnifique

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       yellow cake mix -- (one that calls for
                        -- 2 eggs & 1 1/3 cup
                        -- water)
   2                    Eggs
   1 1/2  cups          egg nog
     1/4  cup           butter -- melted
     1/2  teaspoon      nutmeg
     1/2  teaspoon      rum extract
   1      Recipe        Egg Nog Filling -- see recipe
   1      Recipe        Whipped Cream Frosting -- see recipe
                        Red & Green glazed or maraschino cherries -- or
                        nutmeg

 Preheat oven to 375 degrees.

 In large mixing bowl, combine the first six ingredients. Beat for four minutes.

 Pour batter into 2 waxed-paper lined, greased and floured 9" round cake pans.

 Bake at 375 degrees for about 30 minutes or until a toothpick comes out clean.

 Cool for five minutes and then turn out onto cooling racks.

 When completely cool, spread cooled Egg Nog Filling between layers.

 Frost with Whipped Cream Frosting and garnish nutmeg or "flowers" of red and green cherries.

 Refrigerate until serving time.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Egg Nog Cherry Creams

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           egg nog
   2      cups          sugar
   2      tablespoons   white corn syrup
     1/4  teaspoon      salt
   2      tablespoons   butter
     1/2  cup           quartered red glazed cherries -- and/or green
     1/2  cup           minced pecans or walnuts

Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or enamel saucepan.  The pan should hold at least 2 1/2 quarts to allow for boiling and beating.

Cook, stirring frequently to prevent scorching, until the mixture reaches the soft ball stage (about 235 degrees) and forms a soft ball when dropped into cold water.

At this point cool the sugar mixture to lukewarm, add the butter and begin beating.  This is an important step in the recipe.  If possible have someone to help with the beating because beating must be kept up until the candy loses its gloss (when it crystalizes).

Just as the candy begins to lose its gloss, stir in the cherries and nuts and spread into a buttered pie dish.  This must be done quickly or the candy will set in the pan.

Cool and cut into squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Egg Nog Cream Puffs

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cream Puffs                      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Recipe        Cream Puff -- see Recipe
   2      Tablespoons   Cornstarch
   2      Tablespoons   Sugar
   1      Teaspoon      Gelatin Powder -- unflavored
   2      Cups          Egg Nog
   1      Cup           Whipping Cream
                        Powdered Sugar -- optional
                        Chocolate Fudge Sauce -- optional

Combine the cornstarch, sugar and gelatin in a glass or enamel saucepan.

Gradually stir in the egg nog.  Blend until smooth before heating.

Cook gently, stirring constantly, until mixture thickens and boils.  Cool, stirring mixture frequently to prevent a "skin" from forming.

When eggnog mixture is cooled completely, beat it until smooth.

Whip the cream until stiff and fold into egg nog mixture.

Fill 12 large cream puff shells.  Top with a frosting of chocolate sauce and refrigerate; or refrigerate and sift powdered sugar over just before serving.


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                     *  Exported from  MasterCook  *

                             Egg Nog Custard

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          egg nog
   2                    Eggs

 Preheat oven to 350 degrees.

 Scald egg nog over low heat or boiling water.

 Beat eggs and gradually add egg nog, beating.

 Pour mixture into 4 to 6 buttered custard cups.

 Place custard cups in a pan of hot water and bake 30 minutes or until a silver knife inserted in the custard comes out clean.

 VARIATION:

LEMON CUSTARD:  Add 2 Tbsp. of sugar and the grated rind of 1/2 lemon to the egg nog mixture.

INSTANT EGG NOG PUDDING:  Prepare instant vanilla pudding according to directions, substituting egg nog for milk.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Egg Nog Filling

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   cornstarch
   2      cups          egg nog
     1/2  teaspoon      rum extract

 In a stainless steel, glass or enamel saucepan, combine the cornstarch with a little of the eggnog and blend until smooth.

 Blend in the remaining eggnog and cook over boiling water or on controlled heat, stirring frequently, until thick and bubbly.

 Add extract and cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Egg Nog Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       vanilla pudding
   2      teaspoons     unflavored gelatin
   2      cups          egg nog
     1/2  teaspoon      rum extract
     1/2  pint          whipping cream
   9      "             baked pie shell

 Combine pudding mix and gelatin in a saucepan.  Blend in egg nog and cook on low heat or over boiling water, stirring, until thickened and bubbly.

 Remove from heat and stir in rum extract.

 Chill in refrigerator, stirring frequently to prevent a "skin" from forming on top.

 Whip cream until stiff.  Beat egg nog mixture until smooth (an electric mixer speeds this process) and fold in whipped cream.

 Pour into baked pie shell and chill several hours until set.

 Garnish with chocolate shavings, glazed fruit, whipped cream or nutmeg.

VARIATION:  CHOCOLATE EGG NOG PIE:  Substitute chocolate pudding mix for vanilla pudding.

Serves: 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Egg Salad Stuffed Tomato

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Hard cooked eggs -- chopped
     1/3  cup           chopped pimiento-stuffed green olives
     1/4  cup           chopped celery]
   2      tablespoons   chopped onion
     1/4  teaspoon      dry mustard
   1      dash          pepper
     1/2  cup           Borden-Lite Line Plain Yogurt
                        Tomatoes for stuffing

 In medium bowl, combine ingredients; stir until blended.  Chill.

 Serve stuffed into fresh tomatoes or as a sandwich spread.

 Garnish as desired.  Refrigerate leftovers.

Makes 2 Cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Eggplant Austere

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods                         Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         eggplant
   1      pint          fresh raw oysters
     1/2  medium        white onion -- chopped
     1/4  pound         fresh mushrooms -- sliced
   1      jar           pimientos -- (2 oz.)
   2                    Eggs
                        Salt
     1/4  pound         butter
   1      Rib           celery -- chopped
   2      slices        whole wheat bread
   1      Handful       fresh parsley

 First:  slice top off eggplant length-wise (that means laying it on  its side - not the stem).  Scoop out pulp from large piece and set pulp aside for use later.  Sprinkle inside of eggplant with salt, replace its hat and refrigerate in a Pyrex baking dish until time to stuff,

 Second:  preheat oven to 300 degrees.  Place two slices of whole wheat bread in oven to dry out while it is heating.

 Third:  melt butter in heavy skillet over medium heat.  Braise with the lid on the following chopped items until soft:  cubed eggplant pulp, sliced fresh mushrooms, chopped celery, and onion.  You know already to wash it all well in cold water to avoid grit in the food.

 Fourth:  add drained oysters, pimientos, dried-out bread which you have pulled into small pieces, and parsley to the above.  Have you discovered how mush easier it is to cut parsley with kitchen shears than with a knife?  Stir.

 Fifth:  beat eggs until lemon-colored and add to the above.  Turn fire to low and continue cooking for 5 minutes by the clock, stirring constantly.  Remove from fire and salt to taste.

 Sixth:  stuff eggplant.  At this point, you can put the whole business in the refrigerator, covered of course, and wait until an hour before serving time to take it out.

 Seventh:  pour 1/4 inch water into the bottom of the baking dish.  Make a foil tent which will seal the eggplant in the dish but not mash on the top of it.  Place in preheated 300 degree oven and bake 45 minutes.  Don't overcook this one.  The eggplant will collapse.  I learned this through bitter experience.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      Eggplant Casserole (corrected)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant
     3/4  cup           mayonnaise
     3/4  cup           italian seasoned bread crumbs
     1/2  cup           parmesan cheese -- grated
   1      can           tomato paste -- 6-ounces

Peel eggplant and slice into 1/4" slices.  Spread with mayonise.  Pour bread crums on waxed paper, coat each slice will.  Place on cookie sheet and bake at 400 degrees for 15 minutes.  
Remove and place slices in overlapping in a shallow baking dish.  Pour tomato paste over and sprinkle with cheese.
Bake at 350 degrees for 15 minutes.

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                     *  Exported from  MasterCook  *

                             Eggplant Quiche

Recipe By     : Julia Child
Serving Size  : 6    Preparation Time :0:00
Categories    : Quiches                          Cookbooks, News, Or Mags

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Eggplant -- peeled and diced
   2      tablespoons   butter
                        Minced garlic
                        olive oil
                        Salt
                        Pepper
                        Parsley
   1      pinch         tarragon
     1/4  cup           dry white vermouth
                        Custard:
   3      large         eggs -- blended with enough
                        -- milk or cream to
                        -- make 1 1/2 cups in
                        -- all
   3      tablespoons   grated Swiss cheese
   1                    Prebaked shell

 Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.

 Saute the eggplant in olive oil; add minced garlic, herbs and parsley.

 Add the vermouth and boil for 1/2 minute.

 Strew eggplant in pie shell.

 Pour custard into 1/8" of rim of shell.

 Sprinkle on cheese.

 Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Eggplant Sausage Cakes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Sausage
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         eggplants -- cut in small pieces
                        Salted Water
   1                    Egg -- slightly beaten
   1      medium        onion -- grated
     1/2  teaspoon      poultry season
                        Salt and pepper to taste
                        Flour

 Slice and cut eggplants and cook in boiling salted water until tender.  Turn into a strainer and let stand to drain till cool.

 In mixing bowl mash eggplant.

 Add egg, onion, poultry season and enough flour to bind ingredients together.

 Drop batter by spoon into a small amount of bacon drippings and fry on both sides to brown.

This has a sausage taste.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                     Elbert "Pop" Robeson's Pecan Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    unbaked pie shell -- (9")
   1      cup           sugar
   1      cup           dark corn syrup
   1      stick         corn oil margarine
   4                    Eggs -- room temperature
   1      teaspoon      vanilla
   1      cup           pecans -- whole or broken

 Cook syrup,, sugar and margarine until it arrives at a bubbly boil.  Remove from heat.

 In large mixing bowl, beat eggs well.  Beating continuously, add syrup mixture.

 Add vanilla and pecans.

 Pour filling into unbaked shell.

 Bake pie resting on a cooky sheet.

 Place in a preheated 400 degree oven for 35 - 40 minutes.

 Cool on a cake rack.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Election Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           mixed candied fruit
     1/4  cup           currants
     1/4  cup           cream sherry
   1      package       active dry yeast
     1/4  cup           warm water
     1/2  cup           soft butter or margarine
     1/2  cup           sugar
   1      teaspoon      salt
     1/2  teaspoon      cinnamon
     1/4  teaspoon      nutmeg
   3      large         eggs
     1/3  cup           cooled -- scaled milk
   3      cups          sifted flour
                        Confectioners sugar

 Coarsely chop candied fruits.

 Combine with currants and sherry and let stand while preparing batter.

 Soften yeast in warm water.

 Cream butter, sugar, salt and spices together until light and fluffy.

 Add eggs, 1 at a time, beating well after each addition.

 Stir in yeast mixture and milk.

 Add 1/2 of flour to yeast mixture and beat well.

 Stir in sherried fruits.

 Add remaining flour and beat well to make a soft dough.

 Cover closely, and let rise in warm place until doubled, about 1 to 1 1/2 hours.

 Stir down.

 Turn into well greased 2 quart tube pan or mold.  Let rise again, about 45 minutes.

 Bake below oven center in moderate oven, 350 degrees, 40 to 45 minutes, then turn out onto wire rack.

 Cool thoroughly.

 Sift confectioners sugar lightly over cake before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Elegant Pears

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           white raisins
   2      tablespoons   walnuts -- chopped
   2      tablespoons   sugar
   1      tablespoon    lemon juice
   4                    Firm pears -- peeled and halved
   2      tablespoons   water
     1/2  cup           light corn syrup
                        Pears

 Mix together raisins, walnuts, sugar and lemon juice.

 Place the pear halves in a baking dish, hollow centers up.

 Fill hollows with raisin mixture.

 Add water to the baking dish and pour corn syrup over the pears.

 Cover and bake at 350 degrees until tender, about 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Ella's Brandied Fruit

Recipe By     : Ella Bailey, Anniston, AL
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           canned pineapple chunks
   1      cup           canned peaches
   1      cup           maraschino cherries
   3      cups          sugar

Put one cup each of fruits and pour sugar over fruit and let stand over night.  Then stir with wooden spoon.

Never let the continuts of the jar get below 3 cups or fermentation will stop.  Stir only with a wooden spoon.

Use a six cup or larger jar.

Ever two week (mark your calendar) acc 1 cup fruit and 1 cup of suar in this order>
pineapple and sugar
peaches and sugar
cherries and sugar
Pack cup of fruit down thight (drain fruit thoroughly, always add sugar last.

Let stand overnight, stiring the next morning.

Never refrigerate.  Keep in warm spot.  Never put on air tight top.

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NOTES : Takes 10 days to make.  Good at Christmas.
                     *  Exported from  MasterCook  *

                          Ella's Brunswick Stew

Recipe By     : Ella Bailey
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Soups & Stews
                Beef & Veal                      Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken -- boiled, remove bones
                         -- reserve broth
   1      pound         ground beef -- see notes
   3      medium        potatoes -- cut up
   1      medium        onion -- cut up
   1      small         catsup -- bottled
   2      cups          English peas -- small cans
   2      cups          green lima beans -- small cans
   1      can           corn, cream-style -- large can
  16      ounces        tomatoes, canned
   1      tablespoon    sugar
   1      tablespoon    vinegar
                        salt and pepper -- to taste

Pan fry ground beef until all red is gone.
Cook the potatoes and onions in chicken broth until tender. add cooked bround beef.  Add all other ingredients and simmer for about 30 minites or slow cook for 3 hours.

Can be frozen.

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NOTES : May use 1 pound pork butt steak, boiled and chopped, instead of ground beef.
                     *  Exported from  MasterCook  *

                           Ella's Buckeye Balls

Recipe By     : Ella Bailey, Anniston, AL
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         butter
   2      pounds        peanut butter
   3      pounds        powdered sugar
  12      ounces        chocolate -- melted
   3      ounces        paraffin wax

Melt chocolate and paraffin wax  in double boiler and keep warm.

Mix butter, peanut butter and sugar together.  Make balls and dip in chocolate mixture.

Place on wax paper on a try and place in refrigerator until cool.

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                     *  Exported from  MasterCook  *

                       Ella's Divine Date Rum Balls

Recipe By     : Ella Bailey
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   1      cup           sugar
     1/4  teaspoon      salt
   8      ounces        dates -- pitted and chopped
   1 1/2  cups          chopped pecans
   2      cups          rice krispies
   1 1/2  tablespoons   rum
                        confectioner's sugar -- optional

Melt butter in a pan.   Add sugar, salt and dates.  Cook stirring until smooth and thick.  Remove from heat and stir in nuts, rice krispies and rum.  Stir well.  Let cool and form into balls.  Roll in confectioners' sugar if you like.  Keep in a covered container.

Makes about 3 dozen balls.

Note:  If you do not want to use rum replace it with vanilla extract.

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                     *  Exported from  MasterCook  *

                          Ella's Hawaii Yam Yam

Recipe By     : Ella bailey
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          mashed sweet potatoes -- boiled
   1      cup           sugar
   1      teaspoon      salt
   1      cup           milk
   1      can           coconut
   1      stick         butter

Mix all above together.  Pour into baking dish.  Bake for 45 minutes then top with the follwing for top.

1 can crushed pineapple, do not drain
1cup sutgar
1 jar cherries, juice and all
3 tablesppons cornstarch
approximately 1 tablesppon red food color.
Mix all the above and cook 2 minutes untio thicknen.  Stir constantly.  Pour over potato cassarole.  Put under broiler for 2 minutes.

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                     *  Exported from  MasterCook  *

                            Ella's Pound Cake

Recipe By     : Ella Bailey
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         butter
   1 2/3  cups          sugar
   2      cups          flour
   5                    eggs

Cream sugar and butter until light and fluffy.  Sift floour.  Alternatley with eggs add flour and eggs to sugar mixture.  Pour into spout pan that has been greased and floured.  Bake at 350 degrees for 1 hour or until cake test done.

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                     *  Exported from  MasterCook  *

                    Ella's Vegetable & Meat Egg Rolls

Recipe By     : Ella Bailey
Serving Size  : 14   Preparation Time :0:00
Categories    : Oriental                         Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   3      stalks        celery -- chopped
   5                    green onions -- chopped
   1      can           bean sprouts -- washed and drained
   1      can           waterchestnuts -- chopped
   2      tablespoons   oil
   1      teaspoon      salt
   2      tablespoons   sugar
     1/4  cup           soy sauce
   2      teaspoons     cornstarch
   1      tablespoon    cold water
   7                    egg roll wrappers -- cut in half
                        mustard
                        ketchup

Fry ground beef, drain, set aside for now.

Heat wok, add  oil, heat until hot, but not smoking, put celery, onions, bean sprouts and waterchestnuts. fry 2 minutes.  Add  salt,  sugar, and soy sauce, cook 1 minute more.

Add ground beef and mix well.

Mix cornstarch and water well.  Add to mixture in wok.  set aside and cool.  When cool add to egg roll wrappers, wrapping diagonaly then fry in deep fat for 3 to 5 minutes.

Serve with a mixture of mustard and ketchup.  Did egg rolls in this.

Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.

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NOTES : Very good.
                     *  Exported from  MasterCook  *

                         English Muffins in Loaf

Recipe By     : Cathy Price, ex-sister-in-law, 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      active dry yeast
   6      cups          all-purpose flour -- unsifted
   1      tablespoon    sugar
   2      teaspoons     salt
   2      cups          milk
     1/4  teaspoon      baking powder
     1/2  cup           water
                        cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda.

Heat liquids until very warm.  Add to dry mixture, beat well.  Stir in rest of flour to make a stiff batter.

Spoon into 21/2x41/2 inch pans that have been greased and sprinkled with cornmeal.  Sprinkle tops with cornmeal.  Cover, let rise in warm place for 45 minutes. 

\bake at 400 degrees for 25 iminutes.

Remove from pans immediately and cool.

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                     *  Exported from  MasterCook  *

                            Ensalada Zucchini

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         zucchini
     1/2  teaspoon      salt
     1/2  cup           water
   2      teaspoons     garlic salt
     1/4  teaspoon      paprika
     1/8  teaspoon      black pepper
     1/4  teaspoon      sugar
   1      tablespoon    instant minced onion
     1/4  teaspoon      basil leaves
     1/4  cup           white wine vinegar
     1/3  cup           salad oil
   1      large         avocado
  12      large         pimiento stuffed olives

 Scrub zucchini; cut off stem ends and cut into 1" thick slices.

 Cook in salted water for 5 to 7 minutes until crisp cooked.  Drain.

 Combine next 8 ingredients in a jar; shake to blend well.

 Pour over zucchini and marinate several hours or overnight.

 Drain off dressing and save.

 Peel and slice avocado.

 Line a plate with lettuce.  Arrange zucchini, avocado and olives on lettuce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Escalloped Corn

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
     2/3  cup           Bisquick baking mix
   1      teaspoon      dry mustard
     1/4  teaspoon      salt
   1      dash          pepper
     1/2  cup           milk
   3      tablespoons   margarine or butter -- melted
   1      can           cream-style corn -- (16 oz.)
   1      can           whole kernel corn -- drained (16 oz.)
     1/2  cup           coarsely crushed soda crackers

 Heat oven to 375 degrees.

 Beat eggs slightly in large bowl.

 Stir in remaining ingredients except crackers.

 Pour into ungreased 8" square baking dish; sprinkle crackers evenly over top.

 Bake uncovered until set and golden brown, about 45 minutes.

Makes 8 or 9 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Eva's Strawberry Cake

Recipe By     : Eva Bailey
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    white cake mix
   1      package       strawberry gelatin powder
     1/2  cup           warm water
   4                    eggs
     3/4  cup           oil
  10      ounces        strawberries
                        Frosting
     1/2  cup           butter
   1      pound         powdered sugar

Dissolve jello in warm water, then add eggs, cake mix, oil and 1/2 of the strawerries. .Bake in 3 layers at 350 degreees for 20 minutes.

Mix butter, powered sugar and the remaining half of strawberries. Frost cake.

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                     *  Exported from  MasterCook  *

                          Ever-So-Easy Fruitcake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          unsifted flour
   1      teaspoon      baking soda
   2                    Eggs -- slightly beaten
   1      jar           None Such Ready-to-use Mince Meat -- (28 oz.)
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
   2      cups          mixed candied fruit
   1      cup           coarsely chopped walnuts

 Preheat oven to 300 degrees.

 Generously grease and flour a 9 or 10 inch tube pan.

 Sift together flour and baking soda; set aside.

 In large bowl, combine remaining ingredients; blend in dry ingredients.

 Pour into prepared pan.

 Bake 1 hour and 50 minutes or until toothpick inserted near center comes out clean.

 Cool 15 minutes.  Turn out of pan.  Cool completely.

 Glaze and garnish as desired.

NOTE:  To store cake, cool thoroughly; wrap well in aluminum foil and refrigerate or freeze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Famous Knudsen Coffee Cake

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Knudsen butter
     1/2  cup           shortening
   1 1/4  cups          sugar
   2                    Eggs -- beaten
   1      cup           Knudsen Hampshire Sour Cream
   1      teaspoon      vanilla
   2 1/2  cups          sifted cake flour
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda
                        TOPPING:
     1/2  cup           finely chopped mixed nuts
   2      tablespoons   sugar
     1/2  teaspoon      cinnamon
     1/4  cup           minced glazed fruit
                        GARNISH:
                        Powdered sugar
                        Red and green glazed cherries

 Preheat oven to 350 degrees.

 Cream together butter, shortening and sugar.

 Add eggs, sour cream and vanilla and beat well.

 Sift the dry ingredients together and gradually mix into the butter-sugar-egg mixture.  When mixture is too thick to beat, stir with spoon until well mixed.

 Spread half the mixture in a buttered 9" tube spring-form pan and sprinkle with half of the topping ingredients that have been combined.

 Spread rest of dough on top and sprinkle with remaining topping.

 Bake in moderate oven (350 degrees) 1 hour or until a toothpick comes out clean.

 Let cool 15 to 20 minutes in pan before turning out.

 Sift powdered sugar on top while still warm and arrange red and green laced cherries on top to look like holly and berries.

Serves 10 to 12.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Famous Lemon Cake

Recipe By     : Poppy Cannon's White House Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Cookbooks, News, Or Mags

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           butter or margarine
   1 1/4  cups          sugar
   8                    Egg yolks
   2 1/2  cups          cake flour
   3      teaspoons     baking powder
     1/4  teaspoon      salt
     3/4  cup           milk
   1      teaspoon      vanilla
   1      teaspoon      grated lemon rind
   1      teaspoon      lemon juice

 Preheat oven to 325 degrees.

 Cream butter with sugar until light and fluffy.

 In a separate bowl, beat egg yolks until light and lemon colored; blend into creamed mixture.

 Sift together cake flour, baking powder and salt; resift 3 times.

 Add the sifted ingredients in thirds, alternating with milk.

 Add vanilla, grated lemon rind and lemon juice and beat 2 minutes.

 Bake in a greased Bundt pan for 1 hour or until a straw inserted in the center comes out clean.

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Famous Pumpkin Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs -- slightly beaten
   1      can           solid pack pumpkin -- (16 oz.)
     3/4  cup           sugar
     1/2  teaspoon      salt
   1      teaspoon      cinnamon
     1/2  teaspoon      ginger
     1/4  teaspoon      cloves
   1      can           Pet Evaporated Milk -- (12 oz.)
   2                    Pet-Ritz regular pie crust shells
                        La Creme whipped topping with real cream

 Preheat oven and baking sheet to 375 degrees.

 Remove pie crusts from freezer.

 Meanwhile, combine filling ingredients in order given above.

 Recrimp edge of pie shells to stand 1/2" above rim.

 Place pie shells on preheated baking sheet.

 Pour filling into pie shells.

 Bake on preheated baking sheet near center of oven for 40 to 45 minutes or until knife inserted in center comes out clean.

 Cool on wire rack.

 Garnish with La Creme whipped topping.

Makes 2 (9") pies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Fast & Fancy Veal

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Flour
     1/4  Teaspoon      Salt
     1/8  Teaspoon      Pepper
   2      Tablespoons   Butter
  10                    Mushrooms -- sliced
   1      Medium        Green Pepper -- cut into strips
   1      Small         Red Onion -- sliced & separated
   3      Tablespoons   Butter
   4      Slices        Veal -- pounded
     3/4  Cup           Chicken Broth
     1/2  Cup           Cream Of Chicken Soup, Condensed

Combine flour and seasonings.

Saut vegetables in 2 Tbsp. butter until crisp-tender.

Remove vegetables from skillet.

Add 3 Tbsp. butter and while it is melting, dredge veal slices in flour mixture; then cook in butter over medium heat until browned on both sides.

Remove veal to serving platter.

Return vegetables to the skillet and simmer until heated.

Serve with veal.

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                     *  Exported from  MasterCook  *

                              Fast Cat Broil

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        skinless catfish fillets -- or other fish
                        -- fillets
     1/4  cup           garlic French dressing
   3      tablespoons   soy sauce
     3/4  teaspoon      ground ginger
                        Lime slices

 Thaw frozen fillets.

 Place fillets in a single layer, skinned side down, on a bake and serve platter, 16x10 inches.

 Combine French dressing, soy sauce and ginger.  Pour sauce over fillets and let stand 10 minutes.

 Broil about 4" from source of heat for 10 to 15 minutes or until fillets flake easily when tested with a fork.

 Baste once during broiling with sauce in pan.

 Garnish with lime slices.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Faye's Brownies

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        oleo -- melted
   2      cups          sugar
   4                    Eggs
   2      cups          flour
   2      tablespoons   cocoa
                        salt
                        vanilla
                        pecans -- if desired

 Melt oleo, beat in 2 cups sugar real well.

 Add remaining ingredients.

 Cook at 350 degrees for 30 minutes.  DON'T OVERCOOK.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Festive Cranberry Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Betty Crocker
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Betty Crocker SuperMoist white cake mix
   1      envelope      whipped topping mix -- (1.5 oz.)
     1/3  cup           milk
     3/4  cup           Betty Crocker Creamy Deluxe vanilla
                        -- ready-to-spread frosting
   1      jar           cranberry-orange relish -- (14 oz.)

 Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.

 Cool 10 minutes.

 Remove from pans; cool cake completely on wire rack.

 Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.)

 Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.

 Beat in frosting on high speed until smooth and thick, about 1 minute.

 Spread each layer with 1/4 of the frosting mixture.  Spoon 1/4 of the cranberry-orange relish over each layer.

 Swirl relish into frosting mixture; stack layers.

 Refrigerate 1 to 2 hours before serving.

 Refrigerate any remaining cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Festive Roasted Pepper Dip

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      jar           roasted red peppers -- drained
   1      can           chopped green chilies -- drained
   1      cup           sour cream
   1      cup           kraft real mayonnaise
   1      tablespoon    lemon juice
     1/2  teaspoon      garlic powder

Mix ingredients until well blended; refrigerate.

Serve with vegetable dippers or chips.

Makes about 3 cups.

Busted by Barb


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                     *  Exported from  MasterCook  *

                          Festive Snack Mix, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          popped corn
   2      cups          bite-size pretzels
   1 1/2  cups          holidays peanut chocolate
   1      cup           raisins
   2      cups          bite-size crispy corn cereal squares

Combine all ingredients. Store in tightly covered container Makes about 10 cups.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                          Fettuccine and Chicken

Recipe By     : =
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists
                Pasta & Couscous

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             Olive oil
   1      tb            Lime juice
     1/8  t             Crushed red pepper
   4                    boneless -- skinless chicken
                        breast halves   cut into 1/2" strips
   1                    Garlic clove -- minced
     1/2  lb            Fettuccini -- uncooked
   2      tb            Butter or margarine
   1      t             Grated lime rind
  10      oz            RO*TEL Diced Tomatoes and Green Chilies
                        Parmesan cheese

In a gallon size food storage bag, combine first 3 ingredients. Add
chicken; seal and shake well. Refrigerate for 15 minutes. remove
chicken and discard marinade. Spray large skillet with PAM. Add
chicken and garlic; cook until chicken is nearly done. Add RO*TEL;
heat to a boil. Reduce heat and simmer 10 minutes, or until chicken
is done.

Meanwhile, cook fettuccini according to package directions; drain. Add
butter and lime rind; toss well and keep warm. Arrange fettuccini on
platter; top with chicken and RO*TEL sauce. Sprinkle with Parmesan
cheese, if desired.








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                     *  Exported from  MasterCook  *

                 Fettucine W/sun-Dried Tomato/clam Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta & Couscous                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        - Waldine Van Geffen VGHc42A
   4                    Sun-dried tomatoes -- soak in
                        - 1/2 C boiling water 2 mins
   1      tb            Olive oil -- plus
   1      t             Olive oil
     1/2  c             Onion -- chopped
   2      cl            Garlic -- minced
   1      oz            Anchovy fillets -- drain, chop
   7      oz            Canned whole clams -- drain
     1/2  c             Low-sod chicken broth
     1/2  c             Clam and tomato juice blend
     1/4  c             Tomato paste
     1/2  t             Dried oregano
     1/8  t             Red pepper flakes
   3      oz            Fettucine -- cook al dente

  In mini food processor, process tomatoes until pureed; set aside. In
  large nonstick skillet, heat oil. Add onions, anchovies and garlic.
  Cook, stirring frequently 3 to 4 minutes, or until onion is tender.
  Add tomatoes and remaining ingredients except fettucine. Bring to a
  boil; reduce heat to low and simmer 12 to 15 minutes. Place drained
  pasta in serving bowl. Spoon clam sauce on top. Toss to mix well.
  (wrv)
 




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                     *  Exported from  MasterCook  *

                     Fettucini Alfredo With Tomatoes

Recipe By     : Gordon, I bet!
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta & Couscous                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese
     3/4  cup           parmesan cheese - grated
     1/2  cup           margarine*
     1/2  cup           milk
     3/4  cup           fresh tomatoes -- chopped, or sun
                        -- dried
                        cooked fettucini

*Note: I would reduce the amount of margarine to a tablespoon or two.  I
bet it would taste just as good.  Might increase the milk to make up for
the margarine. (Brenda)

In a large saucepan, combine cream cheese, parmesan cheese, margarine and
milk. Stir over low heat until smooth, add tomatoes and cook for an
additional 5 minutes, add fettucini and toss lightly and serve.

"I'll never forget the time I made this along with a few other things for
some friends. One girl took one look at it and said ugh that is ugly,
whoever heard of chuncks of tomato in a Fettucini Alfrado. Needless to say
she only took a wee bit. Then went back and had two huge seconds.
She ate almost the whole thing herself. It really is different and good.
Can be used as an appetizer or the main course. I like it as a appetizer."

Gordon in Acapulco sent this to Kitmail saying:   "Here is one of my
favorite tomato and cream recipes."  <gordon@mpsnet.com.mx> posted Kitmail
on Mar 14, 1997
Formatted by Glen Hosey's MC_Buster and Brenda Adams.
Posted mc-recipe March 15, 1997.

By Adams <adamsfmle@sprintmail.com> on Mar 15, 1997





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                     *  Exported from  MasterCook  *

                            Fig Jam Preserves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          figs
   4      cups          sugar
   4      cups          water
   1      Thin slice    lemon
   6      tablespoons   soda
   6      cups          hot water

 Remove fuzz from figs first:

 To remove fuzz, sprinkle soda over figs and add 6 cups hot water.  Let stand 5 minutes.  Drain and wash thoroughly in cold water.

 Slit or pierce on side of figs to prevent bursting.

 Combine sugar and water in large pot.  Bring to boil over high flame, add thin lemon slice.

 Drop figs into boiling syrup and cook until tender and transparent.

 Pack in hot jars and seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fig Preserves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves        Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        figs
   3      pounds        sugar
   1      pint          Karo syrup
   1      cup           boiling water
                        Candied ginger -- optional
   1      tablespoon    lime juice
   1      tablespoon    salt
   1                    Lemon -- sliced

 Wash and stem figs.  Soak for 10 minutes in lime water (1 Tbs lime to 1 gal. water).

 Drain, soak for 10 minutes in plain water, enough to cover figs.

 Drain, soak in salt water (1 Tbsp. salt to gal. of water) for 10 minutes.

 Drain well, do not rinse.

 Make syrup by mixing sugar, Karo syrup and 1 cup boiling water, stir well.

 Add lemon slices.

 Divide figs into several portions, add about 1/3 of a portion at a time to boiling syrup.  Cook till clear and plump.  Repeat until all the figs have been added and cooked.

 Cook down syrup till thick.

 Seal in jars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fig, Strawberry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves        Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   4      cups          figs -- washed, peeled and
                        -- chopped fine
   4      small   boxe  strawberry Jell-O
   1      tablespoon    lemon juice

 Combine all ingredients.  Cook over low heat till thicken.  Stir at all times while cooking to avoid sticking or scorching.

 Do not use any water.

 Seal in hot jars and store in cool pantry.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Fig, Strawberry Preserves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves        Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Figs
   1      cup           sugar -- for each 2 cups of
                        -- figs
   2      Boxes         strawberry Jell-O
   1      tablespoon    lemon juice

 Wash and peel figs.  Mash with potato masher.

 In a large saucepan combine sugar, figs, strawberry Jell-O and lemon juice.

 Cook over slow fire until thick enough to jell, stirring constantly.  (Don't add any water).

 Seal in hot jars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Filet Mignon With Mushrooms

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Pound         Fresh Mushrooms
   3      Tablespoons   Butter
   2      Teaspoons     Flour
                        Salt And Pepper -- to taste
   1      Cup           Heavy Cream -- heated
   6                    Filet Mignons
   6                    French Bread Slice
   6      Tablespoons   Butter
     1/2  Cup           Scotch

Slice mushrooms and saut in 3 Tbsp. butter.  Add flour and salt and pepper to taste.  Blend well.  Stir in warm cream.  Keep well heated.

In a separate skillet saut the filets in hot butter for 2 1/2 minutes per side (for rare).

Saut bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed.  Arrange bread slices in a ring on well heated platter.

Top with the filets and arrange the mushroom sauce in the center.  Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.

Additional sauce can be passed separately.

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                     *  Exported from  MasterCook  *

                      Fillet Of Soul With Champagne

Recipe By     : The Times Magazine, Nov. 13, 1978
Serving Size  : 6    Preparation Time :0:00
Categories    : Army Times                       Champagne
                Family & Friends                 Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      tablespoons   butter
  12                    sole fillets -- thick
                        salt
                        pepper
   1      small         onion -- finely chopped
   1 1/2  cups          champagne
   6      tablespoons   cream -- fresh
   4                    egg yolks

Put 1 or 2 tablespoons butter in a large, flat skillet or heatproof baking dish.  Melt.  Add fillets of sole.  Sprinkle with salt, pepper and onion.  Pour in champagne.  Bring slowly to a boil.  Reduce heat and simmer gently for 6 to 8 minutes or until tender.

When cooked, remove fillets from broth very carefully, using a wide spatula.  Try not to break fillets.  Place fillets in serving dish and keep warm in a low oven.

Put remaining butter in pan with cooking liquid.  Melt.

Use a wire whisk or wooden spoon to mix the cream and egg yolks together.  Then blend into the butter mixture, stirring constantly.  Heat sauce but do not boil.  Pour over warm fillets and serve.

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                     *  Exported from  MasterCook  *

                            Firecracker Pears

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cranberry juice
   1      cup           sugar
     1/4  teaspoon      cinnamon
   1      tablespoon    lemon juice
   8                    Firm -- ripe pears, pared,
                        -- stems on

 Combine first 4 ingredients in large, deep saucepan and bring to boil stirring until sugar is dissolved.

 Set pears into boiling syrup and cook covered 8 to 10 minutes, turning fruit occasionally so it is cooked evenly.

 When fruit is just barely tender, remove from syrup with slotted spoon and transfer to serving dish or individual dishes.

 Boil syrup rapidly, uncovered, until reduced to 1 cup.

 Pour hot syrup over pears.

 Serve at room temperature.

SERVING SUGGESTIONS:  Allow pears to cool.  Put scoop of softened vanilla ice cream in dessert bowls.  Set pears on ice cream.  Pour warm syrup over pears.  Whipped cream can be used instead of ice cream.  Tuck mint leaf into whipped cream for garnish.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Fish Bake

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         black drum fillets or other fish fillets -- fresh or
                        -- fresh-frozen
   1      teaspoon      dehydrated onion flakes
   3      cups          tomato juice
   1      teaspoon      curry powder
   1      teaspoon      celery salt
     1/4  teaspoon      garlic powder
   1                    Bay leaf -- broken
   1      pinch         thyme
     1/8  teaspoon      freshly ground pepper
   2      teaspoons     Worcestershire sauce

 Thaw frozen fish.

 Combine all ingredients in a large covered saucepan except fish.  Heat well.

 Add fish, making sure it is covered with sauce.  Simmer until fish flakes easily when tested with a fork, about 20 minutes.

 Remove fish and serve.

Makes approximately two 6 oz. servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Five Cup Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           coconut
   1      cup           mandarin oranges
   1      cup           small marshmallows
   1      cup           pineapple chunks
   1      cup           sour cream

Mix well.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Five Minute Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
     2/3  cup           undiluted Carnation Evaporated Milk
   1 2/3  cups          sugar
     1/2  teaspoon      salt
   2      cups          miniature marshmallows
   1 1/2  cups          semi-sweet chocolate pieces
   1      teaspoon      vanilla
     1/2  cup           chopped nuts

Combine butter, evaporated milk, sugar and salt in saucepan over medium heat, stirring occasionally.  Bring to full boil.  Cook 4 to 5 minutes, stirring constantly.

Remove from heat.

Stir in marshmallows, chocolate pieces, vanilla and nuts.  Stir vigorously for 1 minutes (until marshmallows melt and blend.)

Pour into 8 inch square buttered pan.  Cool.

Cut into square

Makes 2 pounds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      Five-Spice Appetizer Meatballs

Recipe By     : Meredith Corporation 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Florida Cuisine
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg white -- slightly beaten
     3/4  cup           soft bread crumbs
     1/4  teaspoon      five-spice powder
   1      pound         lean ground beef
   1 1/2  cups          orange juice
   3      tablespoons   honey
   4      teaspoons     cornstarch
     1/4  teaspoon      ground ginger
   1      medium        red sweet pepper -- cut in 1" pieces

In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon saalt.  Add beef; mix well.  Shape into fourty-eigh 1-inch meatballs.  lace in a 15x10x1-inch baking pan.  Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs.  Drain.

Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.  Add sweet pepper and meatballs to saucepan; cook and stir until heated through.  Keep warm in a fondue pot or chafing dish.  Serve with toothpicks.

Makes 48 appetizer-size meatballs.

Source:   Special Advertising Section for Florida Citrus.

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NOTES : Turn thse minature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles.
                     *  Exported from  MasterCook  *

                          Flounder In Wine Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        flounder fillets -- or other fish
                        -- fillets
   3                    Tomatoes -- sliced
   2      teaspoons     salt
   1      dash          pepper
   2      tablespoons   flour
   2      tablespoons   butter or margarine -- melted
     1/2  cup           skim milk
     1/2  teaspoon      crushed basil
     1/2  cup           dry white wine
                        Chopped parsley

 Skin fillets.  Sprinkle fillets on both side with salt and pepper.

 Place fillets in a single layer in a greased baking dish, 12x8x2 inches.

 Arrange tomatoes over top of fillets.

 Sprinkle with salt and pepper.

 Blend flour into butter.  Add milk gradually and cook until thick and smooth, stirring constantly.  Remove from heat and stir in wine and basil.

 Pour sauce over top of tomatoes.

 Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or  until fish flakes easily when tested with a fork.

 Sprinkle with parsley.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Flounder With Crab Stuffing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Pan dressed flounder -- fresh or frozen
                        Crab stuffing -- see recipe
     1/3  cup           lemon juice
   2      teaspoons     salt
     3/4  cup           melted butter -- or margarine
                        Paprika

 Thaw frozen fish.  Clean, wash and dry fish.

 To make a pocket for the stuffing, lay the fish flat on a cutting board, light side down.  With a sharp knife cut down the center of fish along the backbone from the tail to about 1" from the heat end.  Turn the knife flat and cut the flesh along both sides of the backbone to the tail allowing the knife to run over the rib-bones.

 Place fish in a single layer on a well greased baking pan, 15x10x1 inch.

 Stuff fish loosely.

 Combine remaining ingredients and mix well.

 Brush fish with sauce.

 Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                     Fluffy Chocolate Butter Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
   3      ounces        unsweetened chocolate -- melted and cooled
   2 1/2  cups          unsifted confectioners' sugar
   4      tablespoons   hot water
   1      teaspoon      vanilla

 In small bowl of mixer blend butter and chocolate.

 Gradually beat in sugar alternately with water.

 Place bowl in bowl of ice water and beat until fluffy.

 Stir in vanilla.

 Makes about 2 Cups.

 NOTE:  The secret of fluffy frosting is to beat it in ice water.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Fluffy Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   2                    Egg whites -- unbeaten
   4      tablespoons   cold water
     1/4  teaspoon      cream of tartar
   1      dash          salt
     1/2  teaspoon      vanilla

 Combine sugar, egg whites, water, cream of tartar and salt in upper part of double boiler.

 Place over boiling water and beat constantly with rotary beater until frosting will stand in peaks, or about 7 minutes.  Add vanilla last.

Makes about 3 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Foolproof Beef And Broccoli

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Vegetables
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         beef sirloin steak -- boneless
   1      tablespoon    vegetable oil
   1      clove         garlic -- minced
   1      medium        onion -- cut into wedges
   1      can           Campbell's Cream of Broccoli Soup -- (10 3/4 oz.)
     1/4  cup           water
   1      tablespoon    soy sauce
   2      cups          broccoli flowerets
                        Hot cooked noodles

 Slice beef across the grain into very thin strips.

 In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned.

 Add onion.  Cook 5 minutes, stirring often.

 Stir in soup, water and soy sauce.  Heat to boiling.

 Add broccoli.  Reduce heat to low.  Cover; simmer 5 minutes or until vegetables are tender.

 Serve over hot noodles.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Foolproof Chocolate Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      ounces        semi-sweet chocolate morsels
   1      can           Eagle Bran Sweetened Condensed Milk -- (14 oz.)
   1      Dash          salt
   1 1/2  teaspoons     vanilla extract
     1/2  cup           chopped nuts -- optional

In heavy saucepan, over low heat, melt morsels with sweetened condensed milk.

Remove from heat; stir in remaining ingredients.

Spread evenly into wax paper-lined 8" square pan.

Chill 2 hours or until set.

Turn fudge onto cutting board; peel off paper and cut into squares.

Cover and store at room temperature.

Makes about 1 3/4 pounds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Four Expectant Fathers

Recipe By     : From an e-mail friend
Serving Size  : 1    Preparation Time :0:00
Categories    : Information                      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TEXT***

Four expectant fathers were in Minneapolis hospital waiting room, while
 their wives were in labor.

 The nurse arrived and announced to the first man, "Congratulations sir,
 You're the father of twins."

 "What a coincidence" the man said with some obvious pride.
 "I work for the Minnesota Twins baseball team."

 The nurse returned in a little while and turned to the second man, "You
 sir, are the father of triplets."

 "Wow, That's really an incredible coincidence " he answered. "I work for
 the 3M Corporation." My buddies at work will never let me live this one
 down.

 An hour later, while the other two men were passing cigars around, the
 nurse came back, this time she turn to the 3rd man -
 who had been quiet in the corner. She announced that his wife
 had just given birth to quadruplets.

 Stunned, he barely could reply. "Don't tell me! Another coincidence?"
 asked the nurse. After finally regaining his composure,
 he said "I don't believe it, I work for the Four Seasons Hotel."

 After hearing this, everybody's attention turned to the 4th guy, who had
 just fainted, flat out on the floor. The nurse rushed to his side and
 after some time, he slowly gained back his consiousness.
 When he was finally able to speak, you could hear him
 whispering repeatedly the same phrase over and over again.

 "I should have never taken that job at 7-Eleven...
 "I should have never taken that job at 7-Eleven...
 "I should have never taken that job at 7-Eleven..."

				
                \\|//
                (o o)                
-----oOOo-(_)-oOOo-----------






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                     *  Exported from  MasterCook  *

                        Frances Chicken Casserole

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Chicken
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chicken
   1      small         velvette cheese -- box
   1      can           cream of mushroom soup
   1      can           cream of chicken soup
     1/2  can           tomatoes -- rotel
   1                    onion
   1      small         Dorito chips -- bag

Boil and debone chicken.
Put in bottom of pan.
Cut up onion onto the chicken.
Slice cheese then add the chips.
Mix soups and tomatoes, pour over top.
Bake 350 degrees for about 30 minutes or until real hot.


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                     *  Exported from  MasterCook  *

                        French Apple & Spice Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter -- softened
   1 1/4  cups          brown sugar
   2                    Eggs
   2      cups          flour
     1/2  teaspoon      baking soda
     1/2  teaspoon      baking powder
     3/4  cup           sour cream
   1      can           Comstock Sliced Apples -- drained and cut
                        -- into coarse chunks
                        -- (20 oz.)
   1 1/2  teaspoons     cinnamon
     1/4  teaspoon      cloves
     1/4  teaspoon      nutmeg

 Cream butter and sugar.

 Sift together flour and remaining dry ingredients; add alternately with sour cream to creamed mixture.

 fold in apples.

 Spray 9-cup tube pan with PAM (or grease and flour).

 Pour in batter.

 Bake in preheated 350 degrees oven for 45 - 50 minutes; turn out on wire rack to complete cooling.

Glaze with Glaze #1 is desired (see frosting section).

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            French Dressing #1

Recipe By     : Barbara Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           salad or olive oil
     1/4  cup           lemon juice or cider vinegar
   1      tablespoon    sugar
     3/4  teaspoon      salt
     1/4  teaspoon      paprika
     1/4  teaspoon      dry mustard
     1/4  teaspoon      pepper

 Mix well and refrigerate.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            French Dressing #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           olive oil -- vegetable oil or
                        -- combination
     1/2  cup           sugar
     1/4  cup           vinegar
     1/4  cup           lemon juice
   1      teaspoon      salt
     1/2  teaspoon      dry mustard
     1/2  teaspoon      paprika

 Shake all ingredients in tightly covered container; refrigerate.

 Sake just before serving.

Makes 1 1/2 cups dressing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            French Market Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Assorted dried beans and peas
                        Ham Hock
   1      can           tomatoes -- (28 oz.)
   2                    Onions -- chopped
   4      stalks        celery -- chopped
   2      cloves        garlic -- minced
                        Salt and pepper to taste
                        Bay leaves
                        Thyme
                        Basil
   1      pound         sausage -- sliced
   2                    boneless Chicken breast
     1/2  cup           red wine
     1/2  cup           chopped parsley

Wash beans, cover with water and soak overnight.

Drain beans, and add 3 quarts water, ham hock, bay leaves, thyme, and basil and simmer 2 1/2 to 3 hours.

Add tomatoes, onion, celery, salt, pepper and simmer 1 1/2 hours.

Add sausage, chicken and simmer 30 to 40 minutes.

Before serving add wine and parsley.

NOTE:  If refrigerated for at least a day before serving the flavor is enhanced.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          French Market Soup #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Beans
                        Peas
   1      pound         sausage liced
                        han hocks
  28      ounces        tomatoes, canned
   2                    boned and skinned chicken breasts
   4      stalks        celery
     1/2  cup           red wine
   2      cloves        garlic
     1/2  cup           chopped parsley
                        salt and pepper
                        bay leaf
                        thyme
                        basil

Wash beans and peas.  Cover with water, soak overnigh.

Drain beans, add 3 quarts water, ham hocks,  bay leaves, thyme & basil.  Simmer 2 1/2 to 3 hours.
Add tomatores, onions,celery, salt and pepper.  Simmer 1 1/2 hours until creamy.  Add sausage, chicken and simmer 30 to 40 minutes.

Before serving add red wine and parsley.

Best if refrigerated for a day before serving.

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                     *  Exported from  MasterCook  *

                            French Onion Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    onions
   1      clove         garlic
   2      cups          chicken stock
     1/4  cup           white wine
                        salt and pepper -- to taste
   2      tablespoons   oil
                        swiss cheese

Pout oil in pot, add chopped onions, mashed garlic, stir a few minutes.  Add chicken stock and white wine.  Cook a few minutes then put this in a little baking dish and put slices of swiss cheese on top and place in oven until cheese is melted.

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NOTES : Mike and Mike Jr. likes very much.
                     *  Exported from  MasterCook  *

                        French Silk Chocolate Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
     1/2  cup           butter
     1/2  cup           pecans
     1/4  cup           brown sugar
                        FILLING:
     1/2  cup           butter
     3/4  cup           sugar
   2                    Eggs
  10      ounces        sweet chocolate
                        TOPPING:
   1      cup           cream
   2      tablespoons   sugar
   2      tablespoons   cream de cocoa

CRUST:

 Mix and press in 10" pie pan.  Bake at 350 degrees.

FILLING:

 Cream butter, add sugar then 1 egg at a time.

 Melt chocolate and add to sugar mixture.

 Pour into pie shell.

TOPPING:

 Mix and spread on top of pie.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        French Style Veal Cutlets

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      French
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Veal Cutlet -- thinly sliced
     1/2  Teaspoon      Salt
     1/8  Teaspoon      Pepper
   2      Tablespoons   Corn Oil -- to 4 tablespoons
     1/4  Pound         Mushrooms -- sliced
   1                    Chicken Bouillon Cube
   1 1/4  Cups          Water
     1/4  Cup           Dry White Wine
   1      Tablespoon    Cornstarch
     1/4  Cup           Water

With meat mallet, pound veal cutlets to 1/4" thickness; cut into serving size pieces.

Sprinkle with salt and pepper.

In large skillet, heat 2 Tbsp. corn oil over medium heat.

Add veal slices, a few at a time, so that pieces do not touch.  Cook 8 to 10 minutes or until veal is lightly browned on both sides.  Remove from skillet; keep warm.

If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium heat.

Add mushrooms and saut 3 to 4 minutes or until tender.  Remove to platter with veal.

To pan add bouillon cube and 1 1/4 cups water.  Bring to boil, stirring to dissolve bouillon.

Add wine and boil 1 minute.

Stir together cornstarch and 1/4 cup water.  Gradually stir into hot liquid in skillet.  Stirring constantly, bring mixture to boil over medium heat and boil 1 minute.

Serve gravy over cutlets.

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                     *  Exported from  MasterCook  *

                       French Vanilla Ice Cream #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
   2      tablespoons   water
   2                    Egg yolk -- beaten
   4      teaspoons     vanilla extract
   2      cups          Borden Whipping Cream -- whipped

 In large bowl, combine sweetened condensed milk, water, egg yolks and vanilla extract.

 Fold in whipped cream.

 Pour into aluminum foil lined 9x5 loaf pan.  Cover.

 Freeze 6 hours or until firm.

 Remove from pan, peel off foil and slice.

Makes about 1 1/2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       French Vanilla Ice Cream #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          heavy cream
   1      Cup           milk
     1/4  cup           sugar
   2                    Vanilla beans -- split lengthwise,
                        -- or
   2      tablespoons   vanilla extract
   4      large         egg yolks

NOTE:  To make a lighter ice cream, use 2 cups of milk and 2 cups of cream.  To make a richer ice cream, add 2 more egg yolks.

 In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanilla beans.  (If you're using vanilla extract, do not add it until later on in the recipe.)  Stir occasionally until sugar is dissolved and mixture is hot but not boiling.

 Whisk yolks together in bowl.  Continue whisking and very slowly pour in about 1 cup of the cream mixture.  When smooth, pour back into to the saucepan.

 Whisk constantly over low heat until mixture thickens slightly and coats the back of a spoon (about 5 minutes).  Take care that mixture doesn't boil, or it will curdle.  Draw your finger across the back of the coated spoon.  If the line you make remains, custard is done.

 Remove vanilla beans; or is you're using vanilla extract, add it now.

 Freeze in ice cream churn according to manufacturer's instructions.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fresh Apple Cake #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          flour
   1      teaspoon      salt
     1/2  teaspoon      baking powder
   1 1/2  cups          sugar
   1      Cup           oil
   3      cups          chopped apples
   1      cup           pecans
   3                    Eggs
   1      teaspoon      cinnamon
   1      teaspoon      nutmeg

 Sift flour, sugar, salt and baking powder together.

 Add oil and eggs.  Mix well.

 Bake in tube pan at 325 degrees for 1 hour.

Make a glaze and pour over cake while still warm.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fresh Apple Cake #2

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
   2      cups          sugar
   1      cup           Mazola oil
   3      cups          flour
   1      teaspoon      salt
   1      teaspoon      soda
   1      teaspoon      baking powder
   3      cups          chopped apples

 Beat eggs, sugar and oil together.

 Add remaining ingredients.

 Bake  in loaf or tube pan for 1 hour at 325 degrees.

Note:  the dough will be real stiff.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fresh Apple Cake #3

Recipe By     : Lavoda Smith
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          chopped apples
   2      cups          sugar
   2                    Eggs
   1      teaspoon      vanilla
   2 1/2  cups          flour
   1      teaspoon      salt
   1      teaspoon      soda
   1      teaspoon      baking soda
   1      teaspoon      cinnamon
   1 1/4  cups          oil
   1      cup           pecans

 Sift all dry ingredients together.

 Add oil to dry ingredients, mix well.

 Add apples and pecans.

 Bake for 1 hour at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fresh Apple Cake #4

Recipe By     : Bid
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
   1      cup           butter
   2      cups          sugar
   4      cups          fresh apples -- finely chopped
   2 1/2  cups          flour
   2      teaspoons     soda
   1      teaspoon      salt
   1      teaspoon      cinnamon
   1      teaspoon      nutmeg
   1      teaspoon      allspice

 Combine eggs, butter and sugar.

 Add chopped apples and let stand for 10 minutes.

 Sift together all dry ingredients and add to apple mixture.

 Bake in tube pan at 360 degrees for 45 minutes to 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fresh Apple Cake #5

Recipe By     : Lexie Herndon
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          flour
   2      cups          sugar
     1/2  teaspoon      salt
     1/2  teaspoon      soda
   1 1/4  cups          cooking oil
   1      cup           pecans
   1      teaspoon      vanilla
   2      medium        apples
   3                    Eggs

 Mix and sift together flour, sugar, salt and soda.

 Peel and core apples.  Mix with chopped pecans.  Add to dry ingredients.

 Make a "well" in the center.  Pour in oil and well beaten eggs.  Thoroughly mix and then add vanilla.

 Bake in a greased and floured tube pan for 1 hour at 350 degrees.  Test for doneness with straw.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Fresh Berry Ice Cream

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pints         fresh berries
     1/4  cup           sugar -- or to taste
   1      Recipe        French vanilla ice cream #2 -- see recipe
   2      teaspoons     lemon juice -- optional

 In large bowl, mash the clean sliced berries with the sugar.  Allow to stand for 1 hour.

 Meanwhile prepare French vanilla ice cream according to directions.  Strain into a clean bowl and let cool thoroughly.

 If berries aren't very flavorful, stir in the lemon juice to perk up the flavor.

 Puree berries in food processor or blender, then strain.  Add puree to ice cream.

 Transfer to ice cream churn and freeze according to manufacturer's instructions.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Fresh Berry Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  tablespoons   corn starch
   1      cup           sugar
   4      cups          fresh blueberries or strawberries -- cut in half
                        Double crust pastry for 9" pie

 Mix corn starch and sugar; toss with berries.

 Turn into pastry lined pie plate.

 Cut several slits in top crust to permit escape of steam.

 Cover pie with pastry; seal and flute edge.

 Bake in 425 degree oven 35 to 40 minutes or until browned.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Fresh Cranberry Relish

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       cranberries -- fresh or frozen (12
                        -- oz.)
   1      medium        orange
     3/4  cup           sugar -- up to 1

 Slice unpeeled orange into eights; remove seeds.

 Place half the cranberries and half the orange slices in food processor container.  Process until mixture is evenly chopped.

 Transfer to a bowl.

 Repeat with remaining cranberries and orange slices.

 Stir in sugar to desired sweetness.

Store in refrigerator or freezer.

Makes about 2 1/2 Cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Fresh Cream Style Corn

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Freezing                    Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      cups          corn -- cut off cob
   1      cup           sugar
     1/4  cup           salt
   5      cups          ice water

 Mix together and put in freezer bags and freeze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fresh Strawberry Pie

Recipe By     : From the 60's in Calif.
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    9 inch pie shell
   2 1/2  cups          fresh strawberries -- whole
   1      cup           sugar
   2      tablespoons   cornstarch
     1/2  cup           water
          dash          salt
   1      cup           lightly crushed strawberries -- with juice
                        red food coloring -- a few drops
   1      cup           heavy whipping cream -- whipped

Place fresh whole trimmed strawberries in baked pie shell. Set aside.

In medium saucepan combine sugar, cornstarch, water and salt; mix well.  Add crushed berries and food coloring and cook over medium heat until thick and bixurte begins to boil.  Pour evenly over fressh berries in pie shell.  Cool Refrigerate until serving time.  
Serve wiwth whipped cream or cool whip.

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                     *  Exported from  MasterCook  *

                           Fresh Sweet Cherries

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Home Freezing

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

 Select moisture-proof containers with lids that are thoroughly clean.

 Work with a small amount of cherries at a time to allow for quick handling and prompt freezing.

 Wash cherries in ice water and drain.  Pack according to preferred method and freeze immediately.

 To freeze whole with stems, pack washed cherries with stems intact in freezer containers.  Shake containers to pack cherries closely.  Cover tightly and freeze.

 For a syrup pack, make a syrup by boiling 1 cup sugar with 2 cups water until sugar dissolves.  Refrigerate until syrup is ice cold.  It takes 1/2 to 2/3 cup syrup for each pint container of cherries.  Add 1/2 Tsp. ascorbic acid per pint of cherries.  Pour about 1/2 cup ice cold syrup into container.  Fill half full with pitted fresh sweet cherries.  Shake container to pack fruit as closely as possible with crushing.  Finish filling container with cherries, leaving 1/2 inch headspace for half pints and pints; 3/4 inch for 1 1/2 pints.  If needed, add more syrup to cover cherries.  Place small pieces of crumpled plastic wrap or aluminum foil on top of fruit, dressing down; to hold cherries under syrup.  Cover tightly and freeze.

 For dry sugar pack, fill freezing containers with pitted or unpitted fresh sweet cherries.  Shake container to pack cherries closely.  Pour 1/3 cup sugar over each pint of cherries.  Cover tightly and freeze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fried Rice #1

Recipe By     : Mrs. J. E. Brown, Atlanta, Georgia
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      slices        bacon
   1                    Egg
     1/2  cup           chopped onion
     1/2  cup           chopped green pepper
   1 1/2  cups          cooked regular rice -- up to 2

 Cook bacon; drain and crumble, reserving drippings.

 Fry egg to well-done stage in drippings.

 Remove egg, and chop; reserve drippings.

 Saut onion and green pepper in drippings; add bacon, egg, and rice.  Cover; warm over low heat.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fried Rice #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice                             Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           rice
   2                    Fresh tomatoes
   3      cups          chicken broth
   2      tablespoons   cooking oil
                        Garlic salt
                        Salt
                        Pepper
     1/2                onion -- chopped
                        Water

 Brown rice in skillet.

 Add tomatoes and onion.

 When rice is slightly brown, add water and stand back (rice will pop and become fluffy).

 Turn down heat.

 Add chicken broth and simmer covered until done.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      Fried Rice With Bacon or Pork

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Oriental                         Pork & Ham
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cold cooked rice
   3      tablespoons   vegetable oil
     1/2  teaspoon      sugar
   1      teaspoon      salt
   1      tablespoon    soy sauce
   3                    eggs -- scrambled soft
   2                    green onions -- chopped
     1/2  pound         bacon -- fried & crumbled

Stir fry rice in hot oil for one minute.  Add sugar, salt and soy sauce.  Stir 1/2 minute, add eggs, green onions and bacon.  Stir to mix about 1/2 minute.

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                     *  Exported from  MasterCook  *

                     Fried Won Tongs or Won Tong Soup

Recipe By     : Mike Price, Sr.
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       won tongs
                        beef -- sliced paper-thin
                        pork -- sliced paper-thin
                        chicken -- sliced paper-thin
                        assorted raw vegetables -- chopped fine

Fry along or make filling from paper thin meat and raw chopped vegetables.

You can fold won tongs in half or you can put two together with filling on top of one and place the other on top and seal.  Fry in deep fat or ddrop in won-tong soup mixture.

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                     *  Exported from  MasterCook  *

                      Frosted Cinnamon Icebox Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      active dry yeast
     1/2  cup           warm water
   2      cups          lukewarm milk -- (scaled then
                        -- cooled)
     1/3  cup           sugar
     1/3  cup           vegetable oil or shortening
   3      teaspoons     baking powder
   2      teaspoons     salt
   1                    Egg
   5      cups          all-purpose flour -- up to 6
   4      tablespoons   butter -- softened
     1/2  cup           sugar
   1      tablespoon    + 1 Tsp. cinnamon
                        Powder Sugar Frosting

 Dissolve yeast in warm water.  Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 2 to 3 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

 Turn dough onto well floured board; knead until smooth and elastic, 8 to 10 minutes.  Place in greased bowl; turn greased side up.  Cover, let rise in warm place until double, about 1 1/2 hours.  (dough is ready if an indention remains when touched.)

 Grease 2 oblong pans, 13x9x2 inches.  Punch down dough; divide into halves.  Roll 1 half into rectangle, 12x10 inches.  Spread with half of the butter.  Mix 1/2 cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle.  Roll up, beginning at wide side.  Pinch edge of dough into roll to seal.  Stretch roll to make even.

 Cut roll into 12 slices.  Place slightly apart in 1 pan.  Wrap pan tightly with heavy aluminum foil.  Repeat with remaining dough.  Refrigerate at least 12 hours but no longer than 48 hours.  (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes.  Bake as directed below.)

 Heat oven to 350 degrees.  Remove foil from pans.  Bake until golden, 30 to 35 minutes.  Frost with Powdered Sugar Frosting while warm.

Makes 24 rolls.

POWDERED SUGAR FROSTING:  Mix 1 cup powdered sugar, 1 Tbsp. milk and 1/2 Tsp. vanilla until smooth and of spreading consistency.  Frost 1 pan of rolls.

VARIETIES OF ICEBOX ROLLS:

CARAMEL PECAN ICEBOX ROLLS:  Omit Powdered Sugar Frosting.  Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted; remove from heat.  Stir in 2 Tbsp. light corn syrup.   Divide caramel mixture between pans.  Sprinkle each with 1/2 cup pecan halves.  Roll dough, slice, refrigerate and bake as directed.  Immediately invert pan on large tray.  Let pan remain over rolls 1 minute so caramel drizzles over rolls.

ORANGE MARMALADE ICEBOX ROLLS:  Omit butter, sugar-cinnamon mixture and Powdered Sugar Frosting.  Before rolling dough into rectangles, beat 2 cups powdered sugar, 1/2 cup orange marmalade and 1/4 cup butter, softened, until smooth and creamy.  Spread each rectangle with 1/3 cup of the marmalade mixture.  Roll dough, slice, refrigerate and bake as directed.  Frost with remaining marmalade mixture while warm.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Frosted Coconut Gingerbread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   1      teaspoon      baking powder
     1/8  teaspoon      soda
   2      teaspoons     ginger
   1      teaspoon      cinnamon
     1/2  teaspoon      salt
     1/3  cup           butter
     1/2  cup           sugar
   1                    Egg -- well beaten
     2/3  cup           molasses
     3/4  cup           sour milk
     1/3  cup           sugar
   1                    Egg white -- stiffly beaten
   1 1/2  cups          Baker's Coconut -- Premium Shred

 Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add egg and molasses; then flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Bake in greased pan, 8x8x2 inches, in moderate oven (325 degrees( 20 minutes, then increase heat slightly to 350 degrees for 20 minutes.

 Fold sugar into egg white, spread on gingerbread 10 minutes before removing from oven.

 Sprinkle with coconut and bake 10 minutes longer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Frosting

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           milk
   5      tablespoons   flour
   1      cup           butter
   2      cups          powdered sugar
   1      tablespoon    vanilla

 Cook milk and flour until thick.  Put in refrigerator to cool.

 Beat together butter, powdered sugar and vanilla  with cooled mixture a little at a time.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Frozen Daiquiri

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Family & Friends                 Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        limeade
   8      ounces        frozen strawberries -- in sugar syrup
   4      ounces        rum
   1      teaspoon      sugar

mix in blender.

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                     *  Exported from  MasterCook  *

                            Frozen Fruit Salad

Recipe By     : Mary McKinnon
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           apricot -- crushed
   1      can           sliced peaches
   1      can           crushed pineapple
   2      packages      lemon jello
   8      ounces        cream cheese
   1      pint          whipping cream

Drain juices from canned fruit in a bowl.  Heat 2 cups juice and pour over geletin.  Stir until dissolved.  Beat cream cheese until smooth.  Add remainiing fruit juice and beat.  Add gelatine and fruit.  Whip the cream and stir into fruit mixture.  Pour into cans from which fruit was emptied.  Freeze stirring several times during freezing or you can use plastic bags.
Keep in freezer until ready to serve.
To serve open bottom of can and push salad out.  slice and place on lettuce leaf.
Makes 20 servings.

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                     *  Exported from  MasterCook  *

                              Frozen Passion

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Bottles       -- (28 oz. each)
                        -- carbonated
                        -- beverage, any
                        -- flavor
   2      cans          sweetened condensed milk

FOR REFRIGERATOR FREEZER:

 Blend ingredients well.

 Pour into ice cube trays.

 Freeze until firm mush forms.  Turn into chilled mixing bowl.

 Break up and beat until smooth with rotary or electric beater.

 Quickly return to ice cube trays.

 Freeze until firm.

FOR HAND OR ELECTRIC FREEZER:

 Pour into freezer.

 Proceed according to the operating instructions for using your hand or electric home freezer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Fruit 'n' Nut Bar Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          unsifted flour
   1      cup           sugar
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
     1/2  cup           vegetable oil
     1/4  cup           milk
   1      jar           None Such Ready-to Use Mince Meat -- (28 oz.)
   1      cup           chopped nuts

 Preheat oven to 400 degrees.

 In large bowl, mix dry ingredients.

 Add oil and milk, stirring until mixture is well moistened and crumbly.

 Reserving 1 cup mixture, press remainder into 13x9 inch baking dish; spread with mince meat.

 Sprinkle evenly with remaining mixture and nuts.

 Bake 30 minutes or until golden brown.

 Cut into bars.

 Store, loosely covered, at room temperature.

Makes 3 to 4 dozen

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Fruit Balls

Recipe By     : Dot Oellerich
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        butter -- melted
   1      pound         chopped dates
   1      can           coconut
   1      cup           nuts
   2      cups          brown sugar
   4      cups          rice krispies
                        powdered sugar

Melt butter and dates, coconut t, nuts and brown sugar.  Cook for 6 inutes and then add rice krispies.  rool in balls and then in powdered sugar. 

Yield approximately 104 balls.

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                     *  Exported from  MasterCook  *

                               Fruit Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sifted flour
   3      teaspoons     baking powder
     1/2  cup           sugar
   1      teaspoon      salt
     1/2  cup           nut meats -- broken
     1/2  cup           candied orange peel -- thinly sliced
   1 1/2  cups          Graham flour
   1 1/2  cups          milk
   1                    Egg -- well beaten

 Sift flour once, measure, add baking powder, sugar, and salt, and sift again.

 Combine nuts, orange peel, and Graham flour, and add to first mixture.

 Combine milk and egg; add to flour.  Stir only until smooth.

 Bake in greased loaf pan, 9x4x3 inches, in moderate oven (325 degrees) 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fruit Cocktail Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
   1      cup           sugar
   1      teaspoon      soda
     1/4  teaspoon      salt
   1                    Egg
   1      teaspoon      vanilla
   1      can           fruit juice -- drained
     1/2  cup           brown sugar
     1/2  cup           nuts

 Mix flour, sugar, soda, salt, egg and vanilla.

 Add fruit cocktail and mix well. Pour into ungreased 6x11 inch pan.

 Mix brown sugar and nuts together.  Put on top of batter.

 Bake at 350 degrees for 45 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fruit Cocktail Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         fruit cocktail -- drained
   1      #2 can        crushed pineapple
   9      ounces        Cool Whip
   1      box           instant pistachio pudding
   1      cup           coconut
   1      cup           chopped nuts

Drain pianeapple and fruit cocktail, mix.  Make pudding and mix with fruit. If desire add coconut and chopped nuts.  Add  cool whip just before serving.

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                     *  Exported from  MasterCook  *

                      Fruit Dressing for Fruit Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cdu           lemonade, frozen concentrate -- thawed
   1      teaspoon      crystallized ginger -- minced
     1/4  teaspoon      orange bits
     1/8  teaspoon      mace
     1/8  teaspoon      allspice
   1      cup           sour cream

In blender jar combine lemonade, ginger, orage bits, mace and allspice.  Blend until smooth.  stir in sour cream.

Serve with any fruit salad.

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                     *  Exported from  MasterCook  *

                            Fruit Drop Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Eagle Brand Sweet Condensed milk
   1      cup           Coconut
   1      cup           candied fruit
   1      cup           walnuts
     1/2  teaspoon      vanilla

 Mix together and drop on a well greased cookie sheet.

 Bake at 350 degrees for 10 to 12 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Fruit Kabobs

Recipe By     : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        apple
                        pear
                        pineapple
                        grapes
                        strawberries
                        lemon juice
                        dressing
   1 1/2  cups          vanilla yogurt
   1 1/2  teaspoons     coconut
   1 1/2  teaspoons     orange marmalade

Toss apples and pears with lemon juice. Alternate apple, pineapple, grape, pear, and strawberry on wooden skewer.

Mix dressing ingredients.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                              Fruit Salad #2

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pineapple chunks -- cut and drained
                        -- (Tall)
   2      cans          mandarin oranges -- drained (Small)
   1      can           apricot pie filling
   2      small         bananas -- up to 3

 Mix lightly.

 Keeps about 10 days in refrig.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fruit Salad #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cherry pie filling
   1      cup           Eagle Brand Milk
   1      large   can   angel flake coconut
   1      large   can   chunk pineapple -- drained
   1      cup           chopped nuts
   1      large         cool whip

 Mix all together well and let set overnight.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fruit Topping

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           whipping cream -- whipped
   1      tablespoon    confectioners sugar
   1      small         ripe banana -- mashed
   1      small         orange cut in cubes
   1      teaspoon      grated orange peel
   4      large         strawberries

 Combine all ingredients except strawberries.  Chill.

 Pile fruit topping on top of a pound cake or other cake slice.

 Top each serving with a strawberry.

Make enough toppings for 4 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                  Fruitcake with Black Berry Wine On Top

Recipe By     : Fackie Finley, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           raisins
   1      cup           mixed candied fruit
   1      cup           chopped pecans
   1      cup           all-purpose flour
   1      cup           butter
   1      cup           sugar
   2                    eggs -- to 4
     1/2  cup           milk

Cream butter and sugar till light.  Add eggs one at a time beating well after each. add milk and creeeam together, tehn add fruit and flour mixtue.

Bake at 375 degrees for 45 minutes to 1 hour. Test for being done.  After cake cools, pour blackberry wine over cake.

Makes 1 loaf.

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                     *  Exported from  MasterCook  *

                           Fruited Rice Medley

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sliced carrot
   3      tablespoons   butter
   1      cup           sliced green onions
   2      cups          sliced apples -- unpeeled
   3      cups          cooked rice
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/2  cup           seedless raisins
   1      tablespoon    toasted sesame seeds -- optional

Saute carrots in butter until crisp, about 10 minutes.  Add onions and apples cook 5 minutes longer.  Stir in rice, salt, peper and raisins.  Cook stirring constantly until rice is thorogughly heated.  Add sesame seeds and toss lightly.

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NOTES : If you have any left over meat, ham, chicken,or port just stir them into the skillet for a super main dish.
                     *  Exported from  MasterCook  *

                         Fruited Swiss Yogurt Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    graham cracker crumb crust -- (9-inch)
   1      envelope      unflavored gelatin
     1/4  cup           water
   2      cups          Borden Lite-line Strawberry Yogurt
   1      cup           Borden whipping cream
     1/2  cup           sugar

 In medium saucepan, sprinkle gelatine on water; heat slowly; stirring to dissolve gelatine.  Remove from heat; stir in yogurt.

 In small mixer bowl, whip cream until soft peaks form.  Gradually add sugar and continue beating until stiff.

 Fold into yogurt mixture; pour into crust.

 Chill 2 hours or until set.  Refrigerate leftovers.

Makes one 9-inch pie.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fruited Tea Biscuits

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Biscuits                         Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Borden Country Store Butter -- softened
   1 1/2  cups          sour cream
   1      cup           sugar
   4      cups          unsifted flour
   1      tablespoon    baking soda
     1/4  teaspoon      salt
   1      cup           raisins or currants
     1/4  cup           chopped candied cherries -- (optional)
                        Additional sugar

 Preheat oven to 325 degrees.

 In large mixer bowl, cream together butter, sour cream and sugar.

 Sift or stir together flour, baking soda and salt; gradually add to creamed mixture.

 Stir in raisins and if desired cherries.

 Using a heaping tablespoon for each, roll into balls; place on greased baking sheets and flatten lightly.

 Sprinkle with sugar.

 Bake 15 to 18 minutes or until golden brown.

Makes about 2 1/2 dozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Frying Pan Cookies

Recipe By     : Katie Lewis
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1      cup           white sugar
   2                    Eggs -- beaten
   4      teaspoons     salt
   1      package       dates
   1      teaspoon      vanilla
     1/2  cup           chopped nuts
   2 1/2  cups          rice krispies
                        Flake coconut

 Melt butter in frying pan, take off flame.

 Add sugar, eggs, salt and dates.  Cook over low heat.

 Add vanilla, nuts and rice krispies.

 While still warm form small balls and roll in coconut.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Fudge #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   4      cups          sugar
   1                    Tall can Carnation milk
   1      pint          marshmallow whip
   2      packages      chocolate chips
   2      cups          nuts
   1      dash          salt

Mix butter, sugar and milk in double boiler.  Bring to boil.  Boil for 9 minutes stirring.

Remove from fire and add marshmallow whip, chocolate chips and nuts and a dash of salt.

Put in greased pan.

Makes 5 pounds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Fudge #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   1      cup           sugar
   1      can           Pet milk -- (large)
   1      jar           marshmallow whip
   2      packages      Chocolate chips
   2      cups          chocolate chips
   1      Dash          salt
                        vanilla

Mix butter and sugar in saucepan.  Heat to boiling point.

Boil 9 minutes, stirring constantly.

Remove from fire, add marshmallow whip, chocolate chips, nuts , salt, and vanilla.

Pour in pan to cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Fudge Batter Pudding

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
     1/2  cup           packed brown sugar
     1/2  cup           chopped nuts
   3      tablespoons   cocoa
   2      teaspoons     baking powder
     1/2  teaspoon      salt
     1/2  cup           milk
   2      tablespoons   oil
   1      teaspoon      vanilla
                        Cocoa Syrup
                        Cream or half-and-half

 In greased 2-quart casserole stir together flour, sugar, nuts, cocoa, baking powder and salt.

 Combine milk, oil and vanilla and stir into dry mixture until well blended.

 Pour cocoa syrup on top.

 Wipe edges of casserole and bake in preheated 350 degree oven 40 minutes or until pick inserted in center comes out clean.

 Serve warm in bowls, spooning a portion of cake with syrup.  Pass cream.

Makes 6 servings.

COCOA SYRUP:  Combine 1/2 cup packed brown sugar and 1/4 cup cocoa.  Stir in 1 2/3 cups hot water and 1 Tsp. vanilla until smooth and well blended.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fudge Brownies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour
     1/3  cup           unsweetened cocoa powder
     1/2  teaspoon      baking powder
     1/4  teaspoon      salt
     1/3  cup           shortening -- softening
   1      cup           sugar
   1                    Egg
     1/4  cup           Pet evaporated milk
     1/2  cup           broken walnuts or pecans

 Preheat oven to 350 degrees.

 In a small bowl, mix flour, cocoa, baking powder and salt.

 In a large bowl, cream shortening, sugar and egg until light and fluffy.

 Add evaporated milk.

 Gradually stir in flour mixture.

 Stir in nuts.

 Spread in greased 8" square baking pan.

 Bake 25 to 30 minutes or until top springs back when lightly touched.

 Cut into squares while warm.

 Cool in pan.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Fudge Brownies-Easy-Cheesy

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cream Cheese Filling -- see below
   1      cup           butter
   4      ounces        unsweetened chocolate
   2      cups          sugar
   4                    Eggs
   2      teaspoons     vanilla
   1 1/2  cups          all-purpose flour
     1/2  teaspoon      salt
   1      cup           coarsely chopped nuts

 Heat oven to 350 degrees.  Grease square pan, 9x9x2 inches.

 Prepare Cream Cheese Filling (see recipe at end of this recipe).

 Heat butter and chocolate in small saucepan over low heat, stirring occasionally, until melted; cool.

 Beat chocolate mixture, sugar, eggs and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, about 1 minute.

 Beat in flour and salt on low speed, scraping bowl occasionally, about 1/2 minute.  Beat on medium speed about 1 minute.

 Stir in nuts.

 Spread half of the dough in pan; spread with Cream Cheese Filling.  Gently spread remaining dough over Cream Cheese Filling.  Gently swirl through dough with spoon in an over-and-under motion for marble effect.

See next page for rest of directions.  Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes.

 Cool; cut into bars, about 1 1/2x1 inch.

 Makes 48 bars.

CREAM CHEESE FILLING

1 Pkg. (8 oz.) cream cheese, softened 1/4 Cup sugar 1 Tsp. cinnamon 1 Egg 1 1/2 Tsp.. vanilla

 Beat all ingredients in small mixer bowl, scraping bowl occasionally, about 2 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fudge Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tablespoons   cream
   1 1/2  cups          sugar
   1      ounce         chocolate cut in pieces
   1                    Egg yolk
   1      tablespoon    butter
     1/2  teaspoon      vanilla

 Combine cream, sugar, chocolate and egg yolk.  Stir thoroughly to dissolve sugar.  With a damp cloth wipe away any sugar crystals which appear on the sides of the sauce pan.

 Cook very slowly to 232 degrees or until a soft ball stage is reached.  Add butter and vanilla.  Cool to lukewarm or 110 degrees.  Beat until a thick enough to spread.

 It is sufficient to generously frost a 9x9 inch loaf cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Fudge Marble Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Duncan Hines Fudge Marble Deluxe Cake mix
   1      package       instant vanilla pudding mix -- (4 serving size)
     1/2  cup           Crisco oil
   4                    Eggs
   1      cup           water

 Blend all ingredients except the small packet (from cake mix) in a large bowl, then beat at medium speed for 2 minutes.

 Pour 3/4 of the batter into a greased and floured 10" tube pan.

 Blend contents of small packet into remaining batter.

 Spoon dark batter here and there over light batter.  Pull knife through batter in wide curves several times.

 Bake at 350 degrees for about 45 - 55 minutes, until center springs back when touched lightly.

 Cool right side up for about 25 minutes, then remove from pan.

 If desired, dust top of cooled cake with confectioners sugar.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fudge Squares

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   2      cups          sugar
   4                    Eggs
   1      tablespoon    vanilla
   4      Squares       chocolate
   2      cups          nuts

Mix all ingredients together.

Bake 30 minutes in moderate oven 350s degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Fudgy Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sugar
   1      Cup           milk
   4      ounces        unsweetened chocolate
   3      tablespoons   corn syrup
     1/2  cup           butter or margarine
   1      teaspoon      vanilla

 In 3-quart saucepan combine sugar, milk, chocolate and syrup.  Over medium-high heat bring to boil, stirring often.  Reduce heat to medium, set candy thermometer in pan and cook, stirring occasionally, until syrup reaches 234 degrees or forms a soft ball when small amount is dropped in very cold water.  Remove from heat.

 Add butter and vanilla but do not stir.

 Cool at room temperature (without stirring) until temperature drops to 110 degrees or bottom of pan feels just warm, about 1 hour.

`With wooden spoon beat until creamy and frosting begins to hold its shape.

 If frosting becomes too stiff, add a few drops hot water; beat until creamy.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Furled Fillets

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafoods                         Shrimp
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh or frozen fish fillets
                        Salt
                        Pepper
   1      package       cornbread stuffing
   1      tablespoon    melted butter
   1      tablespoon    lemon juice -- freshly squeezed
                        Paprika
   1      can           shrimp soup -- (10 1/2 oz.)
   1      can           sweet peas -- drained ( 8 1/2
                        -- oz.)
     1/4  cup           chopped pimiento -- well drained
                        Shrimp for garnish

 Thaw frozen fillets.  Separate fillets and divide in 4 serving size portions.  Sprinkle with salt and pepper.

 Prepare stuffing mix and spread about 1/4 cup on each serving.  Roll up fillets and secure ends with wooden picks.

 Place fillets in well-greased baking dish and brush with mixture of butter and lemon juice; sprinkle with paprika.

 Spoon remainder of stuffing mix around fillets in dish.

 Bake in preheated 350 degree oven 25 minutes or until fish flakes easily when tested with fork.

 Place shrimp soup in small saucepan over medium heat.

 Add peas and pimiento to soup and heat thoroughly.

 Serve sauce over individual servings of fillets and cornbread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Galaxy Cheese Ball

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        cheddar cheese -- cut in 1" cubes
   8      ounces        cream cheese -- cubed
   1      teaspoon      worcestershire sauce
   2 1/2  ounces        smoked beef -- sliced, cut in half
   1                    green onion -- cut in thirds

Position steel cutting blades in food processor container.  Add cheddar cheese.  Process 8 to 9 seconds or until blended.  add cream cheese and worcestershire sauce.  Process 8 seconds.  Scrape sides of mixing container.  Continue processing 6 or 7 seconds or until blended well.  Add meat and onions process 9 to 10 seconds.  Scrape sides of continer, continue processing 6 to 7 second or until well blended.  Chill 3 hours.  Shape into ball.  Roll in choppeped green onions, bacon bits andsalad topping chopped fine together.

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                     *  Exported from  MasterCook  *

                             Galveston Gumbo

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Shrimp
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         shrimp -- frozen fully
                        -- peeled, deveined
   2      cups          fresh okra -- sliced, or
  10      ounces        frozen okra -- sliced
     1/3  cup           shortening -- melted
     2/3  cup           chopped green onions and tops
   3      cloves        garlic -- finely chopped
   1 1/2  teaspoons     salt
     1/2  teaspoon      pepper
   2      cups          hot water
   1      cup           canned tomatoes
   2      whole         bay leaves
   6      drops         liquid hot pepper sauce
   1 1/2  cups          cooked rice

 Saut okra in shortening about 10 minutes or until okra appears dry, stirring constantly.

 Add onion, garlic, salt, pepper and shrimp.  Cook about 5 minutes.

 Add water, tomatoes and bay leaves.  Cover and simmer 20 minutes.

 Remove bay leaves.

 Add liquid hot pepper sauce.

 Place 3/4 cup rice in the bottom of 6 soup bowls; fill with gumbo.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                  Gambas al Ajillo (Shrimp with Garlic)

Recipe By     : MS Access
Serving Size  : 4    Preparation Time :0:15
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Shrimp
   2      tablespoons   tomato paste
   1      tablespoon    Paprika
   1      teaspoon      cayenne pepper
   5      cloves        garlic
     1/2  cup           Olive oil
   4      tablespoons   Dry sherry
   1      teaspoon      Hot sauce

In a small container, mix paprika, hot sauce, tomato paste, salt, cayenne pepper, and dry sherry. 

In a skillet, heat the garlic with olive oil for 1 minute. 

Add shrimp and mixture and cook until shrimp is pink. 

Serve hot.

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                     *  Exported from  MasterCook  *

                            Garbanzo Bean Soup

Recipe By     : Sondra Price Bailey
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans & Peas                     Potatoes
                Sausage                          Soups & Stews
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         garbanzo beans
   1      tablespoon    salt
   1                    beef bone -- * see note
   1                    ham bones
   2      quarts        water
   4      ounces        white bacon
          pinch         paprika
   1                    onion
   1      pound         potatoes
   2      ounces        lard
          pinch         saffron
                        salt -- to taste
   1                     -- spanish sausage

Soak beans overnight with salt, drain.  Add water and the two bones.  Cook 45 minutes on low.
Fry bacon, paprika, onion in lard.  Add along with potaotoes, saffron and salt. Add chorizos cut thin.  Cook until sausage, beans and potatoes are done about 1 hour more.

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NOTES : Instead on beef bone, I use 1 teaspoon beef flavor bouillon.

Very good.
                     *  Exported from  MasterCook  *

                             Garlic Croutons

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Bisquick baking mix
   1      teaspoon      garlic powder
     1/2  cup           boiling water

 Heat oven to 375 degrees.

 Grease rectangular pan, 13x9x2 inches/

 Mix all ingredients; spread in pan.

 Bake until golden brown, 20 to 25 minutes.

 Cool 10 minutes; cut into 1/2" cubes.

 Remove from pan.

 Cool completely.

 For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.

Makes about 6 cups of croutons.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Garlic Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           olive oil -- vegetable oil or
                        -- combination
     1/2  cup           sugar
     1/4  cup           vinegar
     1/4  cup           lemon juice
   1      teaspoon      salt
     1/2  teaspoon      dry mustard
     1/2  teaspoon      paprika
   3      cloves        garlic -- crushed
   1      dash          fresh ground pepper

 Shake all ingredients in tightly covered container; refrigerate.

 Shake just before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Gather Round Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        butterscotch morsels
   2      tablespoons   instant coffee
     1/4  cup           water
   1      cup           butter
   1 1/2  cups          sugar
   3      cups          flour
     1/2  teaspoon      soda
     1/4  teaspoon      salt
     3/4  cup           buttermilk
   4                    Eggs

 Melt together in double boiler butterscotch morsels, instant coffee and water.

 Cream butter and sugar.  Blend into butterscotch mixture.

 Combine flour, soda and salt.  Add to creamed mixture, alternately with buttermilk.

 Add eggs, one at a time.

 Beat at medium speed.

 Bake in greased Bundt pan at 350 degrees for 55 to 60 minutes.

 Cool 10 minutes before removing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                    Gazpach Soup  (Spanish Salad Soup)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    ripe tomatoes -- quartered
     1/2  small         onion -- sliced
     1/2                green pepper -- seeded and sliced
     1/2                cucumber -- sliced
   4      sprigs        parsley
   2      cloves        garlic
   1      teaspoon      salt
     1/4  teaspoon      pepper
   2      tablespoons   olive oil
   2      tablespoons   wine vinegar
     1/2  teaspoon      worcestershire sauce
     1/2  cup           ice water
     1/2  cup           red wine
          dash          tabasco sauce
                        croutons

Put all ingredients except croutons into blender container, cover press button 8 for 15 seconds or until all ingredients pass through blades.  flash blend if needed.  DO NOT OVER BLEND.

Garnish with freshly toasted croutons..

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NOTES : Inprovise with this soup.  Add fresh basil or other herbs or green onions tops. 
                     *  Exported from  MasterCook  *

                          General Tsao's Chicken

Recipe By     : http://soar.Berkeley.EDU/recipes/
Serving Size  : 4    Preparation Time :0:00
Categories    : Stir-Fry                         Asian & Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Boneless chicken breast
   2      teaspoons     Dark soy sauce
   2      teaspoons     Rice wine or dry Sherry
   1      teaspoon      Finely chopped ginger root
   1      teaspoon      Cornstarch
   1      teaspoon      Sesame oil
     1/3  cup           Peanut oil
   2                    Dried red chilies -- cut in half
                        -- lengthwise
   1      tablespoon    Coarsely chopped fresh orange peel or
   2      teaspoons     Soaked and coarsely chopped dried citrus
                        -- peel
     1/2  teaspoon      Finely ground roasted Sichun peppercorns
   2      teaspoons     Dark soy sauce
     1/4  teaspoon      Salt
   1      teaspoon      Sugar
     1/2  teaspoon      Sesame oil

Cut chicken into thin slices, 2 inches long, cutting against the grain.  Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 ts sesame oil.  Mix well, let mixture marinate for about 20 minutes.  
Heat the oil in a wok or large skillet until it is very hot.  Remove the chicken from the marinade with a slotted spoon.  Add it to the pan and stir-fry it for 2 minutes until it browns.  Remove it and leave to drain in a colander or sieve.  Pour off most of the oil, leaving about 2 ts.  Reheat the pan over a high heat and add the dried chilies.  Stir-fry them for 10 seconds, then return the chicken to the pan.  Add the rest of the ingredients and stir-fry
for 4 minutes, mixing well.  Serve immediately over white rice. 

Busted by Lori K


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                     *  Exported from  MasterCook  *

                        General Tsao's Chicken $$

Recipe By     : http://soar.Berkeley.EDU/recipes/
Serving Size  : 4    Preparation Time :0:00
Categories    : Stir-Fry                         Oriental
                Chicken                          A-T N T Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Boneless chicken breast
   2      teaspoons     Dark soy sauce
   2      teaspoons     Rice wine or dry Sherry
   1      teaspoon      Finely chopped ginger root
   1      teaspoon      Cornstarch
   1      teaspoon      Sesame oil
     1/3  cup           Peanut oil
   2                    Dried red chilies -- cut in half
                        -- lengthwise
   1      tablespoon    Coarsely chopped fresh orange peel or
   2      teaspoons     Soaked and coarsely chopped dried citrus
                        -- peel
     1/2  teaspoon      Finely ground roasted Sichun peppercorns
   2      teaspoons     Dark soy sauce
     1/4  teaspoon      Salt
   1      teaspoon      Sugar
     1/2  teaspoon      Sesame oil

Cut chicken into thin slices, 2 inches long, cutting against the grain.  Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 ts sesame oil.  Mix well, let mixture marinate for about 20 minutes.  Heatthe oil in a wok or large skillet until it is very hot.  Remove the chicken from the marinade with a slotted spoon.  Add it to the pan and stir-fry it for 2 minutes until it browns.  Remove it and leave to drain in a colander or sieve.  Pour off most of the oil, leaving about 2 ts.  Reheat the pan over a high heat and add the dried chilies.  Stir-fry them for 10 seconds, then return the chicken to the pan.  Add the rest of the ingredients and stir-fry
for 4 minutes, mixing well.  Serve immediately over white rice. 

Busted by Lori K

Date: Sun, 5 Jul 1998 22:15:33 EDT  From: PLK1028@aol.com

Here's my hot and spicey offering for Queen Barb.

Lori K


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                     *  Exported from  MasterCook  *

                        Geraldine Ice Box Cookies

Recipe By     : Geraldine Gilbert
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          brown sugar
   1 1/2  sticks        butter
   2                    eggs
   2 1/2  cups          flour
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
   1      teaspoon      vanilla
   2      cups          nuts -- chopped fine

Mix ingredients in order given.  Mould into rolls, chill for 2 horus.  Slice thin and sprinkle a little flour on waxpaper.  Place on cookie sheet and bake at 300 degrees until light brown.

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                     *  Exported from  MasterCook  *

                           Geraldine's Divinity

Recipe By     : Geraldine Gilbert
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     2/3  cup           white corn syrup
     1/2  cup           water
   3                    eggs
     1/8  teaspoon      salt
   1      cup           chopped nuts

Place sugar, water, syrup and salt in a saucepan, bring to a boil, then turn to medium heat and cook about 15 to 20 minutes.  Beat the egg whites until stiff but not dry.

Test sugar like thin wire. now slowly pour the syrup in a very fine stream over the egg whites beating or whipping while pouring.  do not scrape bottom of pan.  continur3e beating until mixture holds it shape.

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                     *  Exported from  MasterCook  *

                          Geraldine's Fruit Cake

Recipe By     : Geraldine Gilbert, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs
   2      cups          sugar
   1      pound         raisins
   2      cups          chopped nuts
   1      pound         graham cracker
     1/4  pound         butter
   1      cup           milk

Cream butter and sugar, add 1 egg at a time then add milk.  Now add crackers, mix well.  Add nuts and raisins.  Put in a tube cake pan.  Bake 2 1/2 hours at 250 to 300 degrees or until done. (I bake it at 275 degrees for 1 1/2 hours and 1 hour at 300 degrees) cake will be soft on top when it comes out, but will be hard when it cools.

Note:  y9u can use 1 pound vanilla wafers instead of graham crackers. (Dot Williams makes her's this way.)

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                     *  Exported from  MasterCook  *

                           German Chocolate Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Unbaked -- (9") pastry shell
   4      ounces        sweet cooking chocolate
     1/4  cup           butter or margarine
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
     1/2  cup           unsifted flour
   1      teaspoon      vanilla extract
     1/8  teaspoon      salt
   2                    Eggs -- beaten
   1      can           flaked coconut -- (3 1/2 oz.)
   1      cup           chopped pecans

 Preheat oven to 350 degrees.

 In heavy saucepan, over low heat, melt chocolate and butter; remove from heat.

 Add sweetened condensed milk, flour, vanilla, salt and eggs; mix well.

 Reserving 1/4 cup coconut for garnish, stir in remaining coconut and nuts.

 Pour into pastry shell; garnish with remaining coconut.

 Bake 40 to 50 minutes or until top is firm and coconut is lightly browned.

 Cool thoroughly before cutting.

 Garnish with whipped cream if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         German Chocolate Pie  #2

Recipe By     : Mary McKinnon, Beech Isalnd, S.C.
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        German chocolate squares
     1/4  cup           butter
   1 2/3  cups          evaporated milk
   1 1/2  cups          sugar
   3      tablespoons   cornstarch
     1/8  teaspoon      salt
   2                    eggs
   1      teaspoon      vanilla
   1                    10-inch pie shell -- unbaked
   1 1/3  cups          coconut flakes
     1/2  cup           chopped nuts

Melt chocolate with butter over low heat stirring until blended.  Remove from heat, gradually  blend in milk.
Mix suga, cornstarch and salt.  Throughly beat in eggs and vanills.  Gradually bend in chocolate mixture.

Pour into pie shells, combine coconut and nuts, sprinkle over filling.  Bake at 375 degrees for 45 minuttes.  Filling will be soft but will set while cooling.   Cool at least 4 hours before cutting.

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                     *  Exported from  MasterCook  *

                       German Chocolate Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   1      cup           shortening
   4                    Eggs
   2      teaspoons     vanilla
   1      cup           buttermilk
   3      cups          sifted flour
     1/2  teaspoon      Soda
     1/2  teaspoon      Salt
   1      package       German chocolate

 Cream sugar and shortening, add eggs, vanilla, and buttermilk.

 Sift together flour. soda and salt.  Add to creamed mixture.  Mix well.

 Then add German chocolate that has been softened in warm over or double boiler.

 Blend together well.

 Cook in 9" stem pan that has been greased and dusted with flour for 1 1/2 hours at 300 degrees.

 Remove cake from pan while still hot and place under a thigh fitting cake cover and leave covered until cold.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             German Fruitcake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           butter or margarine
   2      cups          sugar
   4                    Eggs
   3      cups          flour
     1/2  teaspoon      allspice
     1/2  teaspoon      cinnamon
     1/2  teaspoon      nutmeg
   1      cup           buttermilk
     3/4  teaspoon      soda
     2/3  cup           cherry preserves
     2/3  cup           apricot preserves
     2/3  cup           pineapple preserves
   1      cup           chopped pecans
   1      teaspoon      vanilla

 Cream butter, sugar and eggs until light.

 Sift flour, allspice, cinnamon and nutmeg together.

 Add soda to buttermilk.

 Add dry ingredients and buttermilk alternately to creamed mixture, mixing after each addition.

 Fold in preserves, pecans and vanilla.

 Bake in 2 greased and floured 9x5x3 inch loaf pans or 1 large tube pan at 325 degrees 1 1/2 hours.

 Cool in pan 15 minutes before removing cakes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       German Sweet Chocolate Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        Baker's German Sweet Chocolate
     1/2  cup           boiling water
   1      cup           butter
   2      cups          sugar
   4                    Egg yolks
   1      teaspoon      vanilla
   2 1/2  cups          sifted cake flour
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   1      cup           buttermilk
   4                    Egg whites -- stiffly beaten

 Melt chocolate in boiling water.  Cool.

 Cream butter and sugar until fluffy.  Add egg yolks, 1 at a time, beating well after each addition.  Blend in vanilla and chocolate.

 Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.

 Fold in beaten whites.

 Pour into three 8 or 9 inch layer pans, lined on bottom with paper.

 Bake at 350 degrees for 30 to 40 minutes.

 Frost tops only.

Can use coconut-pecan frosting for tops.  (see frosting section).

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      German Sweet Chocolate Pie #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        Baker's German Sweet Chocolate
     1/4  cup           butter
   1 2/3  cups          evaporated milk
   1 1/2  cups          sugar
   3      tablespoons   cornstarch
     1/8  teaspoon      salt
   2                    Eggs
   1      teaspoon      vanilla
   1                    Unbaked 9" pie shell -- highly fluted
   1 1/3  cups          coconut
     1/2  cup           chopped pecans

 Melt chocolate with butter over low heat, stirring until blended.  remove from heat; gradually blend in milk.

 Mix sugar, cornstarch, and salt thoroughly.

 Beat in eggs and vanilla.

 Gradually blend in chocolate mixture.

 Pour into pie shell.

 Combine coconut and nuts; sprinkle over filling.

 Bake at 375 degrees for 45 to 50 minutes, or until puffed and browned.  (Filling will be soft, but will set while cooling.)  Cool at least 4 hours before cutting.

NOTE:  If top browns too quickly, cover loosely with foil last 15 minutes of baking.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       German Sweet Sour Cream Slaw

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large   head  cabbage
   1                    Onion -- thinly sliced
     7/8  cup           sugar
   2      teaspoons     sugar
   1      teaspoon      dry mustard
   1      teaspoon      celery seed
   1      cup           vinegar
     3/4  cup           wesson oil
   1      tablespoon    salt

 Shred large cabbage head with knife.  Put a layer of cabbage about 2" thick and a layer of thinly sliced onion, repeat until bowl is filled.  Over this pour the 7/8 cup of sugar.

 Heat to boiling the 2 Tbsp. sugar, dry mustard, celery seed, vinegar, oil and salt.  Pour over the cabbage mixture.

 Cover at once and put in refrigerator for 4 hours.  Stir well after the 4 hours.

This will last as long as it lasts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Ginger Cookies

Recipe By     : Katie Lewis
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   1      tablespoon    ginger
   1      teaspoon      soda
     1/2  teaspoon      salt
     3/4  cup           shortening -- half butter and
                        -- half crisco
   1      cup           sugar
   1                    Egg
     1/4  cup           black molasses

 Chill dough.

 Roll in small balls.  Shake in bag of sugar to coat.

 Bake in 350 degree oven for 12 to 15 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Ginger Peachy Glazed Turkey

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Turkey                           Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      pounds        Butterball breast of turkey -- thawed
   1      jar           peach preserves -- (12 oz.)
   1      tablespoon    lemon juice
   1 1/2  teaspoons     teriyaki sauce
   1      teaspoon      ground ginger

 Roast turkey according to package directions.

 Combine preserves, lemon juice, teriyaki sauce and ginger in saucepan and heat.

 About 30 minutes before turkey is done, brush turkey with sauce.

 Slice turkey and serve with remaining heated sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Glaze #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          confectioners sugar
   1      tablespoon    soft butter
     1/2  teaspoon      pumpkin pie spice -- or combination of
                        -- cinnamon, nutmeg or
                        -- cloves)
   2      tablespoons   milk -- up to 4

 In small bowl, combine sugar, butter, and spice.  Add milk gradually to achieve desired consistency and stir until smooth.

 Drizzle over cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Glaze #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
     3/4  cup           confectioners sugar
     1/4  teaspoon      vanilla extract
   2      tablespoons   cherry syrup
   2      teaspoons     milk -- up to 3

 Combine first four ingredients.  Gradually add milk to obtain desired consistency.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Glaze #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   2      tablespoons   orange juice
     3/4  cup           confectioner's sugar
     1/4  teaspoon      grated orange rind

 Heat butter with orange juice.

 Add to confectioners sugar and grated orange rind; beat until smooth.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Glaze #4

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           powdered sugar
   2      tablespoons   margarine or butter -- softened
     1/2  teaspoon      vanilla
   4      tablespoons   milk -- up to 5

 Mix powdered sugar, margarine and vanilla.

 Stir in milk, 1 tbsp. at a time until smooth and of desired consistency.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Glazed Mint-Frosted Brownies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
   1      cup           sugar
   1      teaspoon      vanilla
   2                    Eggs
   2      ounces        unsweetened chocolate -- melted and cooled
     1/2  cup           chopped nuts
     1/2  cup           flour
                        Mint Frosting
                        Chocolate Glaze

 In large bowl of mixer beat butter, sugar, vanilla, eggs and chocolate until well blended.

 Stir in nuts and flour.

 Spread in greased 8x8x2 inch baking pan.

 Bake in preheated 350 degree oven 25 minutes or until top is firm.

 Cool then spread with Mint Frosting.  Let stand until set.

 Pour Chocolate Glaze over frosting and spread in thin even layer.

 Chill until firm.  Bring to room temperature before cutting.

MINT FROSTING:  Beat until smooth 1 cup confectioners; sugar, 2 Tbsp. softened butter, 1 Tbsp milk and 1/2 Tsp. peppermint.

CHOCOLATE GLAZE:  In small saucepan over low heat melt 2 Tbsp. butter.  Add 2 squares (2 oz.) unsweetened chocolate and stir to melt and until smooth.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Glazed Minted Carrots

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        carrots -- peeled and quartered
   1 1/2  cups          water
   3 1/2  tablespoons   butter
     1/2  teaspoon      salt
   1      cup           heavy cream
   2      tablespoons   sugar
                        freshly ground black pepper
   2      tablespoons   chopped fresh mint

In large skillet combine carrots with water, 1 1/2 tablespoons butter and salt; heat to boiling.  Cover and cook slowly until liquid has evaporated and carrots are almost tender, about 20 minutes. In small saucepan heat cream to boiling and pour over the carrots.  Simmer slowly, uncovered until cream has been almost absorbed by carrots or until the carrots are tender. Add remaining 2 tablespoons butter, sugar and pepper.  simmer a few minutes longer.  Add chopped mint and serve.

Makes 6 to 8 servings.

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                     *  Exported from  MasterCook  *

                              Glazed Onions

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Boiling water
     1/2  teaspoon      salt
   8      large         onions -- peeled
     1/4  cup           butter
     1/4  cup           sugar

In 1 inch boiling water with salt in large skillet, cook whole onions, covered, over medium heat about 30 minutes or until theneder.  Drain.

In large skillet, melt butter with sugar.  Add onions, over medium heat, saute turning until golden brown about 5 minutes.

Can ve served as a vegetable side dish or arrange around a cooked turkey.

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                     *  Exported from  MasterCook  *

                    Glazed Pineapple Upside-Down Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           sliced pineapple in juice -- (20 oz.)
   1      package       vanilla flavor pudding and pie filling -- (4 serving size)
  10                    Walnut halves or maraschino cherry halves
     1/2  cup           firmly packed brown sugar
   1      package       yellow cake mix -- (2-layer size)
   1      package       vanilla flavor instant pudding and pie -- (4 serving size)
                        -- filling
   4                    Eggs
   1      cup           water
     1/4  cup           oil

 Drain pineapple, reserving juice.

 Combine pudding mix and pineapple juice; set aside.

 Arrange pineapple slices in bottom of 13x9 inch pan; place walnuts or cherry half in center of each.

 Pour pudding mixture over pineapple.

 Sprinkle with brown sugar.

 Combine cake mix, instant pudding mix, eggs, water and oil in large mixer bowl.

 Pour over pineapple mixture in pan.

 Bake at 350 degrees for 55 to 60 minutes, or until cake tester inserted in center comes out clean and cake begins to pull from sides of pan.  Do not underbake.

 Cool in pan 5 minutes.

 Invert onto serving platter and let stand 1 minute; then remove pan.

 Serve warm.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Glosary of Mexican Food

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Guides & Tips
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** None ***

BUNUELO - Dessert fritter.
BURRITO - Flour tortilla wrapped around meat, bean or vegetable filling.
CHAYOTE - Pear-shaped light green squash.
CHILIES - Members of the pepper family.  Three groups - tabasco, jalapeno and cayenne - are divided into hundreds of varieties with different shapes and degree of hotness.
CHILI POWDER - Blend of spices (cumin, oregano, ground chili peppers, red pepper, garlic) intended to dominate food rather than enhance.  The spice flavor of chili con carne, tamales and enchiladas.
CORIANDER - Dried fruit or seed of plant belonging to parsley family; has a slight lemon flavor.
CUMIN - Yellowish brown; used in chili or similar dishes to add a hot taste.
CILANTRO - Fresh coriander or Mexican parsley, sold in bunches.
ENCHILADA - Corn tortilla rolled around a filling of meat, poultry, seafood, cheese or chilies, covered with sauce and baked.

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                     *  Exported from  MasterCook  *

                         Glossary Of French Foods

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Guides & Tips                    Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***None***

A la boitella                         Cooked with mushrooms
A la broch                            Cooked on a skewer
A la mode                             In the style of
A la vapeur                          Steamed
A l'etuvee                             Stewed
Aspic                                    Any jellied dish or a jellied glaze
Au gratin                              Sprinkled with crumbs and/or cheese and baked brown
Au jus                                   Served with natural juice or gravy
Au lait                                   With milk

Beurre                                    Butter
Beurre fondu                          Melted butter
Beurre noir                             Butter browned until its almost black
Bien cuit                                Well done
Bouilli                                    Boiled
Braise                                    Braised.  Food well browned in a little hot fat, then simmered in a little liquid covered until tender

Cafe noir		              Black coffee
Chartreuse		Any combination of chopped foods in a                                           mold
Chaud			Hot
Coeur			Heart
Cru			Uncooked; raw

Diable			Deviled
Duchesse		Potatoes mixed with egg and forced                                           through a pastry tube

En brochette		Broiled and served on a skewer
En coquille		In the shell; in shell-shaped ramekins
En gelee		              In jelly
En papillotte		Baked in an oiled paper bag
Epice			Spice
Fines Herbes		Mixture of herbs like minced chives,                                           parsley and tarragon or thyme
Foie			Liver
Fondue de fromage	              A melted cheese dish
Fourre			Baked
Frappe			Sweetened fruit juices frozen to a mush
Fricassee		              Braised meats or poultry
Frit			Fried
Froid			Cold
Fume			Smoked

Garni			Garnished
Gateau			Cake
Glace			Ice; ice cream
Glace`			Iced
Gras			Fat
Grille			Grilled or broiled

Hache			Finely chopped or sliced

Jardiniere		              Diced, mixed vegetables
Julienne		              Match-like strips of meat, vegetables or                                           cheese

Lyonnaise		Cooked with onions

Macedoine		Mixture of vegetables or fruits
Mousse		              Light, airy dish, usually containing                                           beaten egg whites or whipped cream, 				for dessert or main dish; meat, poultry or                                           fish, finely ground, served in a 				mold

Oeufs			Eggs
Pain			Bread
Pane			Prepared with bread crumbs
Puree			Mashed

Ragout			A stew with rice gravy
Roti			Roast
Roux			A mixture of butter and flour used for                                           thickening soups or sauces

Saunte			Fried lightly in a little fat
Souffle			A baked fluffy main dish or dessert made                                           of milk and egg yolks into which 			              stiffly beaten egg whites are folded

Vinaigrette		A marinade or salad sauce of oil,                                           vinegar, pepper and herbs

VIANDES			MEATS
	Boeuf				Beef
	Jambon			              Ham
	Porc				Pork
	Veau				Veal
	Agneau			              Lamb
	Lapin				Rabbit

VILAILLE			POULTRY
	Canard				Duck
	Coq				Rooster
	Oie				Goose
	Poulet				Chicken
	Poule				Hen
	Poularde			              Fat Pullet
	Dinde				Turkey
	Faisan				Pheasant


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                     *  Exported from  MasterCook  *

                           Go To Church Chicken

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Rice
                Brand Names & Ads                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           cream of mushroom soup
   1      can           cream of celery soup
   2      small   cans  milk
   1      package       onion soup mix
   1      Box           Uncle Ben's Wild Rice mix
   6                    chicken breasts -- up to 8

 Blend first five ingredients together and spread over bottom of greased casserole.

 Lay chicken breasts on top of rice.

 Cover and bake at 350 degrees for 1 1/2 hours.

 Uncover to brown before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Gold Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          sifted cake flour
   2 1/2  teaspoons     baking powder
     3/4  cup           butter
   1 1/4  cups          sugar
   8                    Egg yolks -- beaten until thick
                        -- and lemon-colored
     3/4  cup           milk
     1/2  teaspoon      lemon extract

 Sift flour once, measure, add baking powder, and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add egg yolks and beat well.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Add lemon extract.

 Bake in three greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes.

 Put layers together with orange marmalade and cover top and sides with Seven Minutes Frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Golden Corn Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           vegetable shortening -- oil or drippings
   1      cup           Aunt Jemima Enriched Yellow Corn Meal
   1      cup           all-purpose flour
   2      tablespoons   sugar -- optional, up to 4
   4      teaspoons     baking powder
     1/2  teaspoon      salt -- optional
   1      Cup           milk
   1                    Egg -- beaten

 Heat oven to 400 degrees.

 In 8 or 9 inch square baking pan or 10 inch ovenproof skillet, melt shortening in oven; tilt pan to cover bottom evenly.

 Combine dry ingredients.

 Add melted shortening, milk and egg, mix just until blended.

 Pour into hot pan.

 Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.

9 to 10 servings

VARIATIONS:

MUFFINS OR CORN STICKS.

 Pour batter into 12 well greased muffin cups or 14 hot greased corn stick pans.  Bake 15 to 20 minutes or until golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Golden Corn Stuffing Bake

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Campbell's New Golden Corn Soup -- (10 3/4 oz.)
     1/4  cup           finely chopped celery
     1/4  cup           finely chopped onion
   1 1/2  cups          Pepperidge Farm Herb Seasoned or Cubed
                        -- Herb Seasoned Stuffing
   4                    Skinless -- boneless chicken
                        -- breast halves
   1      tablespoon    packed brown sugar
   1      tablespoon    margarine -- melted
   1      teaspoon      spicy brown mustard

 Combine soup, celery, onion and stuffing.

 In 9" greased pie plate, spoon stuffing mixture.  Arrange chicken over stuffing mixture;  press lightly into stuffing.

 Combine sugar, margarine and mustard; spread evenly over chicken.

 Bake at 400 degrees for 25 minutes or until chicken is no longer pink.

 Garnish with fresh sage if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Golden Fried Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         broiler-fryer chicken -- cut in parts
   1      teaspoon      salt
     1/4  teaspoon      pepper
   2                    Eggs
   1      tablespoon    water
     3/4  cup           corn starch
   1      pint          corn oil

 Sprinkle chicken with salt and pepper.

 Beat eggs and water until well mixed.

 Dip chicken into egg mixture, then into corn starch, coating evenly.

 Dip into egg mixture again; drain off excess.

 Pour corn oil into large deep skillet or electric fry pan to depth of 1/4".

 Heat oven medium heat to 375 degrees.

 Carefully put chicken into hot oil.  Cook, turning once, 25 minutes to 30 minutes or until light golden brown and tender.

 Drain on absorbent paper.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Golden Hush Puppies

Recipe By     : Marian Zeigler, Orangeburg, South Carolina
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          self-rising cornmeal
   1      small         onion -- finely chopped
     3/4  cup           milk
   1                    Egg -- slightly beaten
                        Salad oil -- or shortening

Combine cornmeal and onion; add milk and egg, stirring well.

Carefully drop batter by tablespoonfuls into deep hot oil, cook only a few at a time, turning once.

Fry until hush puppies are golden brown (3 to 5 minutes).

Drain well on absorbent towels.

Yield:  about 2 dozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Golden Potato Salad

Recipe By     : Frito-Lays, Inc. 1984
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cooked potatoes -- diced
   4                    hard cooked eggs -- chopped
   1      cup           chopped green bell pepper
   1      medium        purple onion, whole -- diced
     1/2  cup           pickle relish
     1/2  cup           sliced stuffed olives
                        ***DRESSING***
   1      can           Frito-Lay's cheddar cheese dip
     1/2  cup           sour cream
   2      tablespoons   mustard
     3/4  teaspoon      salt
   1      teaspoon      celery salt
                        cracked black pepper -- to taste

Mix first 6 ingredients in large bowl.

Blend all dressing ingredients until a nice dressing is formed, stir into potato mixture.  Let salad chill for 2 or 3 hours before servings.

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                     *  Exported from  MasterCook  *

                            Golden Potato Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Microwave                        Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         potatoes -- peeled
   1      large         carrot -- peeled
     2/3  cup           chopped onion
   2      cups          chicken broth -- divided use
     1/2  cup           milk
   1      teaspoon      white Worcestershire sauce
                        Salt
                        Pepper

Cut potatoes and carrot into 1" chunks; place in a 2-quart bowl.

Add onion and 1/2 Cup broth; cover with plastic wrap venting sprout area.  Stirring midway through cooking, microwave on high 8 minutes, or until vegetables are done.

Pour mixture into blender and add remaining broth, milk and Worcestershire; puree.  Add desired salt and pepper.

Return to bowl and microwave on high 2 minutes or until heated to desired temperature.

Makes 1 generous quart.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Golden Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Duncan Hines Deluxe cake mix
   1      package       vanilla instant pudding mix
     1/2  cup           Crisco oil
   1      cup           water
   4                    Eggs

 Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes.

 Bake in a greased and floured 10" tube pan at 350 degrees for about 45 - 55 minutes, until center springs back when touched lightly.

 Cool right side up for about 25 minutes, then remove from pan.

 Drizzle glaze over cake.

GLAZE: 1 Cup confectioners sugar 2 Tbsp. lemon juice or milk

 Mix well.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Golden Spice Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   2 1/2  teaspoons     baking powder
     1/4  teaspoon      salt
   1      teaspoon      cinnamon
     1/4  teaspoon      cloves
     1/4  teaspoon      nutmeg
     1/4  teaspoon      mace
     1/2  teaspoon      allspice
   4      tablespoons   butter
     3/4  cup           brown sugar -- firmly packed
   1                    Egg -- well beaten
     3/4  cup           milk

 Sift flour once, measure, add baking powder, salt and spices, and sift together three times.

 Cream butter, add sugar gradually and cream together thoroughly.

 Add egg, then flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.

 Cover top and sides with 1/2 recipe of Sea Foam Seven Minute Frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Good Ol' Vanilla

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Milk
     3/4  Cup           Sugar
   3      Tablespoons   Flour
          Dash          Salt
   2                    Eggs -- beaten
   2      Teaspoons     Vanilla
   2      Cups          Heavy Cream -- or half & half

Combine milk, sugar, flour and salt in a 2-quart batter bowl.  Using a wire whisk to stir midway through cooking, microwave on high 5 minutes, or until slightly thickened.

Pour about 1/4 of the heated mixture into eggs; blend thoroughly.

Pour egg mixture into hot mixture.  Whisking midway through cooking, microwave on 70% (medium high) for 2 minutes, or until thickened.  Cool to room temperature.  Stir in vanilla and cream.

Pour into ice cream canister.  Chill until mixture is cold.  Freeze in ice cream maker according to manufacturer's directions.

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                     *  Exported from  MasterCook  *

                          Good Salad Ala Junior

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sour cream
   1      cup           small marshmallows
   1      cup           pineapple tid bits
   1      cup           coconut

 Drain pineapple then mix all remaining ingredients together.

 Do not use juice of pineapple.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                     Grace Powell's Moist Apple Ring

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Comstock Apple pie filling -- (21 oz.)
   1      package       spice cake mix -- (18 1/2 oz.)
   2                    Eggs
   2      tablespoons   vegetable oil
     1/2  cup           chopped nuts
   2      cups          confectioners sugar
   2      tablespoons   water
     1/2  teaspoon      vanilla

 In blender container, blend pie filling until smooth.

 In large bowl, combine pie filling, dry cake mix, eggs and vegetable oil; blend well.

 Stir in nuts.

 Pour into oiled, 10" bundt pan.

 Bake at 350 degrees for 50 minutes or until cake springs back when touched lightly.

 In small bowl, combine sugar, water and vanilla.  Pour over top of down sides of cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Graham Cracker Crust

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          graham cracker crumbs
   3      tablespoons   sugar
     1/3  cup           margarine -- melted

 Mix all ingredients.

 Press onto bottom and sides of 9" plate.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Graham Honey Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
   1      cup           Graham flour
     1/2  cup           honey
   1      Cup           milk

 Sift flour once, measure, add baking powder and salt, and sift together three times.

 Add Graham flour.

 Combine honey and milk; add gradually to flour.

 Bake in greased loaf pan, 9x4x3 inches, in moderate oven (350 degrees) 1 hour.

Makes 1 loaf.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Graham Muffins

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
   1      teaspoon      salt
   3      tablespoons   baking powder
   4      tablespoons   sugar
   1 3/4  cups          Graham flour
   1                    Egg -- well beaten
   1 1/2  cups          milk
   1      tablespoon    butter -- melted

 Sift flour once, measure, add salt, baking powder and sugar, sift again.  Add Graham flour.

 Combine egg and milk and add to flour mixture gradually.

 Add butter, beating well.

 Bake in greased muffin pans in moderate oven (375 degrees) 25 to 30 minutes,

Makes 18 muffins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

              Grandma Stone's Old Fashion Sugar Tea Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour
   1 1/2  cups          sugar
   2      teaspoons     cream of tartar
   1      cup           melted shortening
   2                    Eggs -- beaten very light
     1/2  cup           sweet milk
   1      teaspoon      soda
   1      teaspoon      flavoring of your choice

 Mix all ingredients together.

 Roll out and cut with cookie cutter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                   Grandma's One-Bowl Apple Sauce Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          flour
   1      teaspoon      salt
   1      teaspoon      baking soda
   1      teaspoon      cinnamon
     1/2  cup           soft butter
   1      cup           Grandma's Molasses
   1                    Egg
   1      cup           apple sauce
     3/4  cup           raisins

 Combine dry ingredients in mixing bowl.

 Cut in butter.

 Add molasses, egg and apple sauce.  Beat well.

 Stir in raisins.

 Bake in greased, floured 8" square pan in 350 degree oven 40 to 45 minutes.

 Turn out on cake rack.

 Sprinkle with confectioners sugar or glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Grandmama's Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          sugar
     1/2  teaspoon      salt
   4      tablespoons   flour
   1      teaspoon      nutmeg
     1/2  stick         oleo
   1 1/2  cups          milk -- use some can milk
                        -- (will be better)

 Bake in oven at 300 degrees till set.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Grandmother's Egg Custard

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards              Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   4                    eggs
   4      tablespoons   cornstarch
   1      tablespoon    vanilla
   2      tablespoons   butter
   3      cups          milk

Mix sugar and egg yolks.  Mesaure out 3 cups milk and use some of it to disolve cornstarch, then add to milk and butter, mix well.
Beat egg whites and add to milk mixture. 
Pour into pan and bake at 350 degrees for 30 to 35 minutes.

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                     *  Exported from  MasterCook  *

                            Grape & Apple Pie

Recipe By     : Shirley Tremple
Serving Size  : 6    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          green grapes -- seeded
   3      cups          thinly sliced apples -- Golden Delicious
   1      tablespoon    lemon juice
     1/4  cup           packed brown sugar
   3      tablespoons   flour
   1      teaspoon      ground cinnamon
     1/4  teaspoon      ground nutmeg
     1/2  teaspoon      grated lemon rind
     1/4  teaspoon      salt
   2                    9 inch pie crust -- pastry for
   2      tablespoons   margarine

Sprinkle grape and apples with lemon juice. 

Combine sugar, flour, cinnamon, lemon peel, salt and nutmeg.  Gently mix with fruit.

Place in pie shells.  Dot with margarine.  If using a top crust seal and flute edges; cut vents.

Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes.  Serve warm.


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NOTES : I save a dozen grapes after mixed with other ingrediest and put on top of pie last 4 minutes of baking.
                     *  Exported from  MasterCook  *

                               Grape Jelly

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        grapes -- to make 5 cups
                        -- juice
   7      cups          sugar
   1 1/2  cups          water

TO PREPARE GRAPES FOR JUICE: Remove stems, crush and place grapes in saucepan.  Add water.  Bring to boil, cover and simmer 10 minutes.

 Place 3 layers of damp cheesecloth or jelly bag in a large bowl.  Pour cooked fruit into cheesecloth.  Tie and hang to let drip into a bowl.  When dripping stops, press gently.  Measure juices and if necessary, add up to 1/2 cup water for exact measure.

 Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

 Combine juice, fruit pectin and butter.  Bring mixture to full rolling boil over high heat, stirring constantly.

 Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.  Remove from heat.  Skim off any foam.

 Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.  Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 8 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Grape Jelly Roll

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sifted cake flour
     1/2  teaspoon      baking powder
     1/4  teaspoon      salt
   4                    Eggs
     3/4  cup           sugar
   1      teaspoon      vanilla
                        Grape jelly

Sift flour once, measure.

Combine baking powder, salt and eggs in bowl..  Place over smaller bowl of hot water, and beat with rotary egg beater, adding sugar gradually until mixture becomes thick and light-colored.  Remove bowl from over hot water.

Fold in flour and vanilla.

Pour into pan, 13 1/2x 8 1/2 inches, lined with greased paper.

Bake in hot oven (400 degrees) 13 minutes.

Turn from pan at once onto cloth covered with powdered sugar.

Remove paper.

Quickly cut off crisp edges of cake.

Spread with jelly and roll.

Wrap in cloth until cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Grape-Nuts Orange Muffins

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Muffins                          Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted flour
   1 1/2  teaspoons     baking powder
   2      tablespoons   butter
     2/3  cup           sugar
   2                    Eggs -- well beaten
     3/4  cup           orange juice
   1                    Orange rind -- grated
   1      cup           Grape-Nuts

 Sift flour once, measure, add baking powder, and sift again.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add eggs, then flour, alternately with orange juice and rind, a small amount at a time.  Beat after each addition until smooth.

 Fold in Grape-Nuts.

 Bake in hot, greased muffin pans in hot oven (425 degrees) 25 minutes.

Makes 25 muffins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Grapefruit Aspic

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Fruits                           Chutney & Marmalade

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  tablespoons   unflavored gelatin
   1      cup           cold water
   1      cup           sugar
   2      cups          + 6 Tbsp. grapefruit juice
   3      tablespoons   lemon juice
     1/2  cup           dry sherry
     1/4  teaspoon      salt
                        Grapefruit sections

 Soak the gelatin in 1/2 cup of the water.

 In a saucepan, stir together the remaining 1/2-cup water and the sugar over medium heat until the sugar is dissolved.

 Dissolve the gelatin in the sugar mixture and cool.

 Add the grapefruit juice, lemon juice, sherry and salt.

 Pour the mixture into an oiled 9" ring mold and chill until firm.

 Turn out on a platter and garnish with grapefruit sections.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Grapefruit-Avocado Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Grapefruits
   1                    Ripe avocado
     1/2  cup           French dressing
                        Romaine leaves

 Peel grapefruit and segment.

 Pare, halve, pit and cut avocado in 1/4" crosswise slices.

 Arrange grapefruit segments and avocado slices on romaine laves.

 Pour French dressing over each salad.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Gravy for Turkey or Chicken

Recipe By     : Mary McKinnon, Beech Island S.C.
Serving Size  : 1    Preparation Time :0:00
Categories    : Gravy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      sticks        butter
   4      tablespoons   flour
                        turkey stock -- or chicken stock
   6                    eggs -- boiled and chopped
                        Giblets -- cut up
                        salt and pepper -- to taste

Place butter in iron skillet, melt slowly.  Add flour until dissolved.  Kim the top of stock and att to butter and flour.  Stirring constantly over low heat until smooth.  Add salt and pepper to taste.

This should be like the texture of cream of chicken soup.  now add the chopped eggs and giblets.

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                     *  Exported from  MasterCook  *

                            Green Beans Basil

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh green beans
   1      tablespoon    corn oil
     1/2  teaspoon      salt
   1      teaspoon      dried basil leaves

 Trim, rinse and drain beans, but do not dry.

 Into medium saucepan or skillet with tight fitting cover, measure corn oil.

 Add beans, salt and basil.  Cover.

 Cook over medium to low heat until beans are tender crisp, shaking pan several times to prevent sticking.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                   Green Beans With Golden Lemon Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Brand Names & Ads
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           vertical packed blue lake green beans -- (16 oz.)
     3/4  cup           chicken stock or consomm -- undiluted
     1/4  cup           butter or margarine
   2      tablespoons   flour
     1/2  teaspoon      dry mustard
   2                    Egg yolks -- slightly beaten
   1 1/2  tablespoons   lemon juice
                        Salt -- to taste
     1/4  cup           water

 Drain beans, reserve liquid.

 Add enough stock or consomm to liquid to make 1 1/2 cups.

 Melt butter in skillet over low heat or in top of double boiler.  Blend in flour and dry mustard.

 Gradually add liquid.  Cook, stirring, until mixture begins to thicken.

 Stir a small amount of mixture into egg yolks, add with lemon juice to first mixture.  Cook and stir until thickened.

 Add salt if needed.

 Placed drained beans in saucepan with water.  Heat through, drain.

 Arrange in bundles on serving dish.  Spoon part of sauce over tops.  Pass remainder.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                     Green Beans With Red Onion Salad

Recipe By     : Pierre Franey
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh green beans
                        Salt -- to taste
   1      teaspoon      Dijon-style mustard
   1      tablespoon    red wine vinegar
   3      tablespoons   vegetable oil
                        Freshly ground pepper to taste
     1/2  cup           coarsely chopped red onions

 Cut off and discard the tips of the beans.  Break the beans into 2 inch lengths.  Drop beans into boiling salted water to cover and return to a boil.  Simmer about 7 minutes or until crisp and tender.  Do not overcook.  Drain.  Let cool.

 To make the dressing, put the mustard in a salad bowl and add the vinegar.  Start beating with a wire whisk while adding the oil.  Add salt and pepper and the onions.

 Add the beans and toss until blended.

Serve at room temperature.

Fort Worth Star-Telegram March 1989

Pierre Franey of the New York Times News Service

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Griddle Cakes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot Cake & Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
   1      teaspoon      baking powder
     1/4  teaspoon      salt
     3/4  cup           milk
   1                    Egg -- well beaten
   1 1/2  tablespoons   butter -- melted

 Sift flour once, measure, add baking powder and salt, sift again.

 Combine milk and egg and add to flour.  Stir only until smooth.  Add butter.

 Bake on hot, well-greased griddle.

 Serve hot with Log Cabin Syrup.

Makes 12 cakes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Guacamole

Recipe By     : Patsy Hobson, Liberty, Missouri
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Southern Living
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        frozen avocado dip -- thawed
     1/4  cup           chopped onion
     1/4  cup           Texas Salsa
   2      tablespoons   chopped fresh cilantro
   1 1/2  tablespoons   fresh lime juice
     1/4  teaspoon      salt

Combine all ingredients, stirring well

Yeild:  2 cups

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                     *  Exported from  MasterCook  *

                               Guacamole #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    avocados -- soft ripe
   2      large         tomatoes -- ripe, chopped
   1      small         onion -- minced
   1      small         green pepper -- chopped
     1/4  cup           lemon juice
   1 1/2  teaspoons     salt
                        Hot pepper sauce -- or Tabasco to taste

Peel avocados.  Cut into halves lengthwise, remove seed and press through a food mill or sieve.  Combine with remaining ingredients, adding hot pepper sauce to taste.  cover thighly (air will cause avocado to turn dark); refrigerate until ready to serve.  Serve garnished with chopped tomato and green pepper.  Can be served with tostadas for dipping. To prepare the tostadas., cut tortillas into quarters and fry in shallow oil or shortening until richly browned and crisp, about 2 minutes.  Drain on absorbent paper.

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                     *  Exported from  MasterCook  *

                           Guacamole Bean Tacos

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans & Peas                     Cheese
                Mexican                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       taco shells
  15      ounces        refried beans
                        Guacamole -- see recipe
                        chopped onions
                        chopped tomatoes
                        shredded cheddar cheese

Use the guacamole from the guacomole Salad recipe.

Heat taco shells in preheated 250 degrees oven until thoroughly heated, 5 minutes.  In small aucepan cook refried beans over low heat, stirring frequently, until heated thoroughly.

for each taco, spoon 2 rounded tablespoons each, beans and guacamole into a taco shell, sprinkle with onion, tomaot and cheese.  May also add a little chopped lettuce.

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                     *  Exported from  MasterCook  *

                             Guacamole Dip #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         ripe avocados
   3      tablespoons   minced onion
   2      tablespoons   mayonnaise
   2      tablespoons   lemon juice
   1      teaspoon      paprika
   1      teaspoon      salt
     1/2  teaspoon      worcestershire sauce
   3      drops         hot pepper sauce -- (up to 4)

Cut avocados in half. Remove pits. Spoon out and mash pulp.

Blend in remaining ingredients, mixing until smooth.

Makes 2 cups dip

NOTE: To store, cover tightly with plastic wrap, smoothing plastic wrap directly over surface of dip to prevent discoloration.

Busted by Barb


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                     *  Exported from  MasterCook  *

                             Guacamole Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        avocados -- peeled and pitted
   1      tablespoon    lemon juice
   4      ounces        diced green chilies
   2      teaspoons     hot taco sauce -- to 4 teaspoons
     1/2  teaspoon      salt
     1/2  teaspoon      chili powder
                        lettuce -- chopped

In medium bowl, mash avocado with lemon juice.  Blend in remaining ingredients.  Chill and top on chopped lettuce.

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                     *  Exported from  MasterCook  *

                           Guide To Using Herbs

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Guides & Tips                    Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***None***

Which herb goes with what food?

If you grow herbs as houseplants or in the garden, you'll, want to harvest and use them, so here's a handy list of foods they'll complement.

BEEF:

About 15 herbs go well with beef; recommended are basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary).

PORK:

Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.

LAMB:

Other than mint, there's basil, bay, caraway,, coriander, cumin, dills good, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.

POULTRY:

For chicken only:  basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories; for turkey, thyme.

FISH AND SHELLFISH:

For fish, anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary and thyme.

BREADS AND CAKES:

Coriander, cumin, caraway, dill, marigold and marjoram.  Also anise, fennel, lovage and rosemary.

GOOSE:

Sage.

DUCK:

Dill is good, so is mint. But you might try hyssop, rosemary, sage, savories, tarragon.

EGGS:

Scramble them with chives or dill.  Or, with any of the following:  anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme.

LIVER:

Coriander, sage or tarragon.

SALADS:

Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.

SOUPS:

Try anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savories, tarragon, thyme.

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                     *  Exported from  MasterCook  *

                          Gulf Coast Oyster Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods                         Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          oysters
   4      tablespoons   butter
   1      Qt.           milk
   1 1/2  teaspoons     salt
     1/8  teaspoon      white pepper
                        Paprika

 Melt butter, add drained oyster; cook 3 minutes or until edges curl.

 Add milk, salt and pepper; bring almost to boiling point.

 Serve at once.

 Garnish with paprika.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Gum Drop Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   1      cup           brown sugar
   1      Cup           lard
   2                    Eggs
   2      cups          flour
     1/2  teaspoon      soda
   1      teaspoon      salt
   1      cup           cut-up gum drops
   1      cup           rolled oats
   1      cup           chopped nuts

 Cream together sugars and lard.  Beat in eggs.

 Sift flour, soda and salt together.  Add to egg mixture.

 Add rest of ingredients and mix well.

 Drop by teaspoon on greased cookie sheet.

 Cook at 350 degrees about 12 - 15 minutes.

YIELD:  5 dozen

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Halibut Sandwiches

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches               Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         halibut steaks -- or fillets
   1      quart         boiling water
   1      tablespoon    salt
     1/2  cup           chopped celery
     1/2  cup           mayonnaise or salad dressing
     1/4  cup           sliced stuffed olives
   1      teaspoon      grated onion
   1      teaspoon      Worcestershire sauce
     1/2  teaspoon      prepared mustard
     1/2  teaspoon      salt
   1      dash          pepper
   6                    Buttered hard rolls

 Place steaks in boiling salted water.  Cover and return to the boiling point; simmer for 10 minutes or until fish flakes easily when tested with a fork.  Drain.

 Remove skin and bones.  Flake.

 Combine all ingredients except rolls.   Chill.

 Fill rolls with fish mixture.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Ham and Cheese Roll

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Pork & Ham
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- softened
   2      cups          shredded cheddar cheese
   1      teaspoon      grated onions
   1      teaspoon      dry mustard
     1/2  teaspoon      paprika
   2 1/4  ounces        deviled ham
   1      tablespoon    parsley flakes
     1/2  cup           chopped pecans
                        Parsley sprigs

Combine first 7 ingredients, mixing well, dhill thoroughly. shaape into an 8 inch roll, and coat with pecans.  chill, garnish with parsley and serve with assorted crachers.

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                     *  Exported from  MasterCook  *

                          Ham and Macaroni Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    salt
   4      ounces        macaroni
   3      quarts        boiling water
     1/4  cup           French dressing
   2      cups          ground ham
     1/8  teaspoon      dry mustard
     1/2  cup           chopped celery
     1/2  teaspoon      salt
     1/2  cup           chopped cucumbers
     1/4  cup           mayonnaise
     1/2  cup           sweet pickles -- chopped

Add tablespoon salt to boiling water.  Add macaroni and boil until tender.  Drain, rinse with cold water.  Combine macaroni, ham, celery, cucumbers and seasonings.  add French dressing and mayonnaise.  Chill and serve on fresh lettuce.

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                     *  Exported from  MasterCook  *

                         Ham And Potato Salad #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham                       Potatoes
                Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           mayonnaise
   2      tablespoons   chopped onion
   1      tablespoon    prepared mustard
   1      tablespoon    milk
     1/4  teaspoon      dried dill weed
   2      cups          cubed cooked ham
   2      cups          peeled cubed cooked potatoes
     1/4  cup           chopped dill pickles

 In large bowl stir together mayonnaise, onion, mustard, milk and dill.

 Add ham, potatoes and pickles; toss to coat well.

 Cover; chill.

Makes 4 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Ham Royal

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Boneless smoked fully cooked ham
     1/2  cup           jellied cranberry sauce
     1/2  cup           orange marmalade
     1/4  teaspoon      ground cloves
     1/2  teaspoon      dry mustard
   2      teaspoons     lemon juice

 Place ham, fat side up on rack in open roasting pan.  Insert roasting meat thermometer so bulb is in center of thickest part of ham.

 Bake in a 325 degree oven until meat thermometer registers 140 degrees (allowing 15 to 18 minutes per pound).

 Meanwhile combine cranberry sauce, orange marmalade, ground cloves, mustard and lemon juice in saucepan.  Cook over low heat, stirring occasionally about 5 minutes.

 Spread ham with glaze every 10 to 15 minutes, during last 30 minutes of cooking time.

 Let ham set about 15 minutes before carving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Ham Waffles

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Waffles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour -- sifted
     1/4  Teaspoon      Baking Soda
   2      Teaspoons     Baking Powder
     1/2  Teaspoon      Salt
   1      Tablespoon    Sugar
   2                    Egg Yolks -- well beaten
   1 3/4  Cups          Sour Milk
     1/3  Cup           Butter -- melted
   2                    Egg Whites -- stiffly beaten
   1      Cup           Smoked Ham -- uncooked, diced

Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again.

Combine egg yolks, milk, and butter.  Add to flour, beating until smooth.

Fold in egg whites.

Bake on hot waffle iron.  Sprinkling 1/4 cup ham over batter of each waffle just before closing iron.

Serve soft scrambled eggs on each waffle.

Makes four 4-section waffles.


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                     *  Exported from  MasterCook  *

                          Hamburger Fingerlings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Sausage
                Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     1/2  pound         pork sausage
   1      can           condensed chicken rice soup -- (10 1/2 oz.)
   2                    Eggs -- slightly beaten
   1      medium        onion -- chopped
   1      cup           soft bread crumbs
     1/8  teaspoon      pepper
     1/8  teaspoon      garlic salt
     1/4  teaspoon      poultry seasoning
   1      pinch         basil
   1      package       potato chips -- crushed (4 oz.)
   2      tablespoons   butter or margarine
   1      can           condensed cream of mushroom soup -- (10 1/2 oz.)
     1/2                Soup can water

 Combine all but last four ingredients.

 Shape into fingers 1 1/2" x 4".  Roll in crushed potato chips.

 Brown on all sides in butter in skillet.

 Place browned fingers in a 8 x 12 inch baking dish.  Drain fat from skillet.

 Stir in mushroom soup and water, blend.  Pour over meat.

 Bake, uncovered, for 45 minutes to 1 hour at 325 degrees.

Can be reheated.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Hamburger Stroganoff

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Beef & Veal
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        ground beef
   2                    onions -- chopped
   1      teaspoon      parsley
   4      ounces        mushrooms, canned -- drained and chopped
     1/2  pint          sour cream
     1/2  cup           milk
   1      can           vegetable soup
   1      teaspoon      salt
     1/4  teaspoon      pepper
                        biscuit dough -- canned

Brown beef, then add rest of ingredients and heat throughly.

Put in casserole dish and top with biscuits:  Bake 20 to 25 minutes or until brown at 350 degree oven.

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                     *  Exported from  MasterCook  *

                         Hamburger-Bean Casserole

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Beans & Peas
                Beef & Veal                      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     1/2  cup           chopped onion
   1      clove         garlic -- crushed
   1      tablespoon    prepared mustard
   1      can           pork and beans -- (16 oz.)
   1      can           tomato sauce -- (8 oz.)
                        drop Biscuits -- See recipe

Heat oven to 350 degrees.

Cook and stir ground beef, onion and garlic in 10" skillet until beef is brown; drain.

Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1 1/2 quart round casserole.

Prepare Drop Biscuits as directed.

Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.

Bake uncovered until biscuits are golden brown, 25 to 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                        Hampshire Mashed Potatoes

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Potatoes                         Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Russet potatoes
   3      cups          water
   1      teaspoon      salt
     3/4  cup           Knudsen Hampshire Sour Cream
   2      tablespoons   butter
                        Salt to taste

 Peel and quarter potatoes.

 Cook potatoes in boiling salted water until they break apart when pierced with a fork.

 Drain the liquid from the potatoes (reserve it for gravy if you wish) and return the potatoes to low heat to dry any moisture remaining.

 Scoop the sour cream into the bottom of the pan with the potatoes and allow to heat.  Add butter.

 Whip potatoes with electric mixer until light, smooth and fluffy.  Add additional salt is necessary.

VARIATION:  Buttermilk Mashed Potatoes - Substitute 1/2 cup buttermilk for sour cream.

Serves: 4 - 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

             Harriet Foster's Sour Cream-Cherry Coconut Mold

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jell-O & Parfait Deserts         Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      unflavored gelatin
     1/4  cup           cold water
   2      cups          sour cream
     1/2  cup           sugar
   1      can           flaked coconut -- (3 1.2 oz.)
   1      can           Comstock Cherry Pie Filling -- chilled (21 oz.)

 In medium saucepan, soften gelatin in water. Stir over low heat until gelatin is dissolved.   Remove from heat.

 Blend sour cream into gelatin mixture; mix well.

 Stir in sugar and coconut.

 Turn mixture into lightly oiled 3 cup mold.

 Chill 3 hours, or until firm.

 Unmold onto serving dish.

 Top with chilled pie filling.

 If you like, garnish with extra coconut.

NOTE:  If desired, recipe may be doubled using 6 cup mold.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                     Hawaiian - Pineapple Carrot Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           crushed pineapple -- (4 oz.)
     3/4  cup           oil
   1 1/3  cups          sugar
   1      teaspoon      vanilla
   1      cup           flaked coconut
   3      large         eggs
   2 1/2  cups          sifted all-purpose flour
   1      teaspoon      salt
     3/4  teaspoon      ginger
   1      teaspoon      baking powder
     1/2  teaspoon      nutmeg
   1      teaspoon      soda
   1      teaspoon      cinnamon
   2      cups          shredded carrots

 Beat oil, sugar and vanilla together.

 Beat in eggs one at a time, beating well after each addition.

 Sift flour, salt, baking powder, soda, and spices together.

 Stir into creamed mixture, alternating with carrots and coconut.

 Fold in drained pineapple.

 Bake.

 Ice with Lemon Mace Icing.  (see recipe in frosting section).

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Hawaiian Baked Chicken 57

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        broiler-fryer chicken pieces
                        Salt
                        Pepper
   1      can           pineapple -- drained, reserve
                        -- juice (8 to 8 1/2
                        -- oz.)
   2      tablespoons   pineapple juice -- from reserve juice
     1/3  cup           Heinz 57 Sauce
   2      tablespoons   honey

 Season chicken with salt and pepper.

 Place chicken in baking dish (12x7 1/2x2 inch).

 Combine pineapple juice, Heinz 57 Sauce and honey.  Pour over chicken.

 Bake in 350 degrees oven, 1 hour or until tender; baste occasionally.

 Arrange pineapple slices over chicken during last 5 - 10 minutes of baking.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Hedda's Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           granulated sugar
   1      cup           shortening
   1                    Egg
   1      teaspoon      almond extract
   1 1/2  cups          all-purpose flour
     1/2  teaspoon      salt
   2      cups          flaked coconut

 Cream together sugar, shortening, egg and almond extract.

 Add flour and salt and mix well.

 Fold in coconut.

 Shape into one inch balls.

 Place on ungreased cookie sheet.

 flatten with fork.

 Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges.

Makes about 5 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Herb & Garlic Fish

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods                         Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Miracle Whip
     1/2  teaspoon      dried marjoram leaves
     1/2  teaspoon      dried thyme leaves
     1/2  teaspoon      garlic powder
     1/4  teaspoon      ground celery seed
   1      pound         fish fillets

 Mix dressing and seasonings.

 Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches from heat.

 Brush with 1/2 of the dressing mixture.

 Grill or broil 5 to 8 minutes.

 Turn; brush with remaining dressing mixture.

 Continue grilling or broiling 5 to 8 minutes or until fish flakes easily with fork.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Herb 'n Lemon Seasoning

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Made Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Grated peel of 1 lemon
   2      teaspoons     dried parsley flakes
     1/2  teaspoon      garlic powder
     1/2  teaspoon      dried oregano -- or basil leaves,
                        -- crushed
     1/4  teaspoon      ground allspice
     1/4  teaspoon      pepper

 Combine all ingredients.

 Refrigerate in covered container.

 To use, sprinkle as desired over meat, poultry, or fish before broiling or baking.

Makes about 2 Tablespoons.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Herb Cheese Ball

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese
   1      teaspoon      basil
   1      teaspoon      caraway seed
   1      teaspoon      chives
   1      teaspoon      dill weed
   1      clove         garlic -- crushed

Mix and mold. Sprinkle lemon pepper over top and serve on crackers.

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                     *  Exported from  MasterCook  *

                              Herb Croutons

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Bisquick baking mix
   1 1/4  teaspoons     caraway seed
     1/2  teaspoon      dried sage leaves
     1/4  teaspoon      dry mustard
     1/2  cup           boiling water

 Heat oven to 375 degrees.

 Grease rectangular pan, 13x9x2 inches/

 Mix all ingredients; spread in pan.

 Bake until golden brown, 20 to 25 minutes.

 Cool 10 minutes; cut into 1/2" cubes.

 Remove from pan.

 Cool completely.

 For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.

Makes about 6 cups of croutons.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Herb Dressing #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           olive oil -- vegetable oil or
                        -- combination
     1/2  cup           sugar
     1/4  cup           vinegar
     1/4  cup           lemon juice
   1      teaspoon      salt
     1/2  teaspoon      dry mustard
     1/2  teaspoon      paprika
   4      teaspoons     snipped parsley
   1      teaspoon      dried oregano leaves
     1/4  teaspoon      dried thyme leaves

 Shake all ingredients in tightly covered container; refrigerate.

 Shake just before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Herb Dressing #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           vegetable oil
     1/4  cup           vinegar
   1      tablespoon    sugar
     1/2  teaspoon      salt
   1      clove         garlic
   1      tablespoon    snipped parsley
     1/2  teaspoon      dry mustard
     1/4  teaspoon      dried basil leaves
     1/4  teaspoon      dried thyme leaves

 Shake all ingredients in tightly covered container; refrigerate at least 1 hour.

 Remove garlic; shake dressing just before serving.

Makes about 3/4 cup dressing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Herb Garden Blend

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Made Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   dill leaves
   2      tablespoons   basil leaves
   2      tablespoons   thyme leaves
     1/2  teaspoon      grated orange peel -- dried
   2      tablespoons   onion powder
   1      teaspoon      celery seed
     1/8  teaspoon      pepper
   1      teaspoon      oregano leaves

 Combine all ingredients and mix well.

 Spoon into a shaker with large holes or store in a small dish with a plastic lid.

 Makes about 1/3 Cup.

Use on meat, poultry, fish, vegetables, soups or salads.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Herbed Mushroom Stuffing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh mushrooms -- sliced
   2      cups          sliced celery
   1 1/2  cups          chopped onion
     1/2  cup           butter or margarine
     1/2  cup           water -- up to 3/4
   5      teaspoons     instant chicken bouillon or 5 bouillon
                        -- cubes
  12      cups          dry bread crumbs
   1      can           water chestnuts -- drained and
                        -- coarsely chopped (8
                        -- oz.)
   1      tablespoon    chopped parsley
   2      teaspoons     poultry seasoning
     1/2  teaspoon      rubbed sage
     1/4  teaspoon      pepper

 In skillet, cook mushrooms, celery and onion in butter until tender.

 Add water and bouillon; cook until bouillon dissolves.

 In large bowl, combine remaining ingredients; stir in bouillon mixture.

 Stuff turkey before roasting.

 Place remaining stuffing in greased baking dish; bake at 350 degrees for 30 minutes.

 Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                 Hermits

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          sifted flour
   1      teaspoon      baking powder
     1/4  teaspoon      salt
   1      teaspoon      cloves
   1      teaspoon      allspice
   1      teaspoon      cinnamon
     2/3  cup           shortening
   1      cup           sugar
   2                    Eggs -- well beaten
   1      cup           seeded raisins
   2      tablespoons   citron -- chopped

 Sift flour once, measure, add baking powder, salt and spices and sift together three times.

 Cream shortening, add sugar gradually, and cream together until light and fluffy.

 Add eggs; then flour gradually. Add raisins and citron.

 Drop from teaspoon on greased baking sheet.  Bake in hot oven (375 degrees) 10 to 15 minutes.

Makes 4 dozen hermits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                     Hershey's Chocolate Chip Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter -- softened
   6      tablespoons   packed brown sugar
   6      tablespoons   granulated sugar
   1                    Egg
     1/2  teaspoon      vanilla
   1      cup           + 2 Tbsp. unsifted all-purpose flour
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
     1/2  cup           chopped nuts
   1      cup           Hershey's Milk Chocolate Chips

 Cream butter, brown sugar, granulated sugar, egg and vanilla until light and fluffy.

 Combine flour, baking soda and salt; add to creamed mixture.

 Stir in nuts and chocolate chips.

 Drop by teaspoonfuls onto ungreased cookie sheet.

 Bake at 375 degrees for 8 to 10 minutes or until light brown.

Makes about 3 dozen 2 1/2" cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      Hershey's Milk Chocolate Cake

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Hershey's Milk Chocolate Bar -- (8 oz.), broken into
                        -- pieces
     1/4  cup           butter or margarine
   1 2/3  cups          boiling water
   2 1/3  cups          unsifted all-purpose flour
   2      cups          packed light brown sugar
   2      teaspoons     baking soda
   1      teaspoon      salt
   2                    Eggs
     1/2  cup           sour cream
   1      teaspoon      vanilla

 Combine chocolate bar, butter and boiling water in medium mixing bowl; stir until chocolate is melted.

 Combine flour, brown sugar, baking soda and salt in large mixer bowl; gradually add chocolate mixture, beating until thoroughly blended.

 Blend in eggs, sour cream and vanilla; beat 1 minute on medium speed.

 Pour into greased and floured 13x9 inch pan.

 Bake at 350 degrees for 35 to 40 minutes or until cake tester comes out clean.

 Cool completely; frost as desired.

10 - 12 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      High And Handsome Potato Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   1 1/3  cups          sugar
   6                    Egg yolks
   1 1/2  cups          cold mashed potatoes
   6      cups          all-purpose flour
   4      teaspoons     cream of tartar baking powder
   3      teaspoons     double-acting baking powder
   3      teaspoons     salt
   3 1/3  cups          milk
   6                    Egg whites
     1/2  cup           sugar
   1      tablespoon    shortening
     1/2  cup           dry bread crumbs

 Beat butter to soften it; gradually pour in sugar, creaming well together.

 Beat in egg yolks until mixture is light and fluffy.  Stir in potatoes.

 Sift together flour, baking powders, and salt.  Add to creamed mixture alternately with milk, beating well after each addition.

 Fold in egg whites.

 Using the 1 Tbsp. shortening grease baking  pan, coat with bread crumbs.

 Pour batter into pan and bake at 350 degrees until done.

 Cool.  Glaze as desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      Holiday Almond Raisin Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
     1/3  cup           granulated sugar
   1                    Egg yolk
     1/4  teaspoon      almond extract
     1/8  teaspoon      salt
   1      cup           flour
     1/2  cup           natural raisins
     1/3  cup           toasted slivered almonds

 Cream butter and sugar.  Beat in yolk, almond extract and salt.

 Mix in flour just to blend thoroughly.

 Mix in raisins almonds to distribute evenly.

 On lightly floured surface, roll into a 12" long.

 Wrap securely and refrigerate at least 1 hour and up to 1 week.

 With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.

 Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.  Remove to racks to cool completely.

 Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.

 Allow to set before storing in layers between sheets of waxed paper in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      Holiday Bread Cornucopias, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        bread
                        butter

Preheat oven to 350 degrees. With regular 3" round cookie cutter, cut 20 bread circles from regular sliced bread. Melt 2 Tbs. butter for 20 bread circles. Flatten each circle with rolling pin. Brush with melted butter on both sides, roll to form cornucopia, and fasten with toothpick. Bake on ungreased cookie sheet for 12 minutes at 350 degrees. At serving time fill with Deviled Ham Filling or Cherry-O-Crab Filling. Makes 20 cornucopias. See recipes in this section for fillings.

Busted by Barb at Possum Kingdom Lake Texas


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                     *  Exported from  MasterCook  *

                     Holiday Chocolate Raisin Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
     1/3  cup           granulated sugar
   1                    Egg yolk
     1/8  teaspoon      salt
   1      cup           flour
   3      tablespoons   unsweeten cocoa powder
     1/2  cup           natural raisins

 Cream butter and sugar.  Beat in yolk and salt.

 Mix in flour and cocoa just to blend thoroughly.

 Mix in raisins to distribute evenly.

 On lightly floured surface, roll into a 12" long.

 Wrap securely and refrigerate at least 1 hour and up to 1 week.

 With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.

 Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.

 Remove to racks to cool completely.

 Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.

 Allow to set before storing in layers between sheets of waxed paper in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                      Holiday Ginger Raisin Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
     1/3  cup           packed brown sugar
   1                    Egg yolk
     1/8  teaspoon      salt
   1      cup           flour
   2      teaspoons     ground ginger
     1/2  cup           natural raisins
     1/3  cup           chopped candied ginger

 Cream butter and sugar.  Beat in yolk and salt.

 Mix flour and ground ginger, mix into yolk mixture just to blend thoroughly.  Mix in raisins and candied ginger to distribute evenly.

 On lightly floured surface, roll into a 12" long.  Wrap securely and refrigerate at least 1 hour and up to 1 week.

 With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.

 Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.

 Remove to racks to cool completely.

 Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.

 Allow to set before storing in layers between sheets of waxed paper in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Holiday Nut Breads

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          all-purpose flour
   1 1/4  cups          buttermilk
     1/2  cup           granulated sugar
     1/4  cup           shortening
   2                    Eggs
   3      tablespoons   baking powder
   1      teaspoon      salt
     1/2  teaspoon      baking soda
   1      cup           chopped nuts

 Heat oven to 350 degrees.  Grease and flour loaf pan, 9x5x3 inches.

 Blend all ingredients in large mixer bowl on low speed 15 seconds.  Beat on medium speed 30 seconds, scraping bowl constantly.

 Pour into pan.  Bake until wooden pick inserted in center comes out clean, 60 to 65 minutes.

 Immediately remove from pan and cool completely on wire rack.  Garnish top of nut bread with maraschino cherries and sliced green candied pineapple if desired.

 For better slicing, refrigerate bread overnight.

Notes:  If using self-rising flour, omit baking powder, salt and baking soda and substitute whole milk for the buttermilk.

 To substitute soured milk for the buttermilk, add 1 1/4 cups whole milk to 1 Tbsp. vinegar.  Let stand 5 minutes.  Use with all-purpose and unbleached flour only.

 Unbleached flour can be use in this recipe.

CHERRY NUT BREAD:  Reduce buttermilk to 1 cup and add 1/4 cup maraschino cherry juice.  After beating, stir in 1/2 cup chopped drained maraschino cherries.  Bake 1 hour 10 minutes to 1 hour 15 minutes.

DATE NUT BREAD:  Substitute date mixture for the buttermilk.  For date mixture, add 1 1/2 cups boiling water to 1 1/2 cups cut-up-dates.  Stir and let cool.  Bake 1 hour 5 minutes to 1 hour 10 minutes.

BANANA NUT BREAD:  Substitute 1 1/4 cups mashed bananas and 1/3 cup whole milk for the buttermilk.  Bake 1 hour 10 minutes to 1 hour 15 minutes.

PUMPKIN NUT BREAD:  Substitute 1 cup canned pumpkin and 2/3 cup whole milk for the buttermilk.  Add 1/2 Tsp. each cinnamon, cloves and nutmeg.  Bake 1 hour 15 minutes.

CRANBERRY-CHEESE BREAD:  Substitute 1 cup whole milk for the buttermilk.  After beating stir in 1 cup chopped fresh or frozen cranberries mixed with 2 Tsp. grated orange peel and 2 Tsp. orange juice.  Stir in 1 cup shredded sharp cheddar cheese.  Bake 1 hour 10 minutes to 1 hour 15 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                  Holiday Orange Coconut Raisin Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
     1/3  cup           granulated sugar
   1                    Egg yolk
                        Finely grated peel of 1 orange
     1/8  teaspoon      salt
   1      cup           flour
     1/2  cup           golden raisins
     1/2  cup           toasted shredded coconut

 Cream butter and sugar.  Beat in yolk, orange peel and salt.

 Mix in flour just to blend thoroughly.  Mix in raisins and coconut to distribute evenly.

 On lightly floured surface, roll into a 12" long.

 Wrap securely and refrigerate at least 1 hour and up to 1 week.

 With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.

 Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.

 Remove to racks to cool completely.

 Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.

 Allow to set before storing in layers between sheets of waxed paper in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Holiday Party Dip

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           mayonnaise -- or salad dressing
   8      ounces        sour cream
   1      can           water chestnuts -- drained and finely
                        -- chopped
   2      tablespoons   chopped pimiento
   1      tablespoon    sliced green onion
   2      tablespoons   beef flavor instant bouillon
     1/2  teaspoon      worcestershire sauce
     1/4  teaspoon      garlic powder

In medium bowl, combine all ingredients. Mix well.

Cover; chill.

Stir before serving.

Garnish with additional green onion if desired.

Refrigerate leftovers.

Serve with potato chips or fresh vegetables.

Makes about 2 1/2 cups.

Busted by Barb


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                     *  Exported from  MasterCook  *

                  Holiday Pecan Cinnamon Raisin Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
     1/3  cup           granulated sugar
   1                    Egg yolk
     1/8  teaspoon      salt
   1      cup           flour
   1 1/2  teaspoons     ground cinnamon
     1/2  cup           natural raisins
     1/3  cup           chopped pecans

 Cream butter and sugar.  Beat in yolk and salt.

 Mix in flour and cinnamon just to blend thoroughly.  Mix in raisins and pecans to distribute evenly.

 On lightly floured surface, roll into a 12" long.

 Wrap securely and refrigerate at least 1 hour and up to 1 week.

 With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.

 Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.

 Remove to racks to cool completely.

 Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.

 Allow to set before storing in layers between sheets of waxed paper in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Holiday Raisin Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
     1/3  cup           granulated sugar
   1                    Egg yolk
     1/8  teaspoon      salt
   1      cup           flour
     1/2  cup           natural raisins

 Cream butter and sugar.  Beat in yolk and salt.

 Mix in flour just to blend thoroughly.

 Mix in raisins to distribute evenly.

 On lightly floured surface, roll into a 12" long.

 Wrap securely and refrigerate at least 1 hour and up to 1 week.

 With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets.

 Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned.

 Remove to racks to cool completely.

 Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.

 Allow to set before storing in layers between sheets of waxed paper in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Homemade Chicken Noodle Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews                    Chicken
                Pasta & Couscous                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Chicken stock
   2      cups          diced chicken
     1/2  cup           sliced celery
     1/2  cup           sliced green onion
     1/2  teaspoon      salt
     1/2  teaspoon      poultry seasoning
     1/4  teaspoon      pepper
   2      cups          uncooked noodles
   2      tablespoons   flour
   2      cups          milk

Add chicken, celery, onion and seasoning to stock.

Bring to a boil.

Add noodles.  Cover and cook until noodles are almost tender (5 to 10 minutes).

Mix flour with small amount of milk until smooth.  Add remaining milk.  Stir into soup.

Cook to desired thickness.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Homemade Clam Chowder

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Soups & Stews                    Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      slices        bacon -- chopped
   1      medium        onion -- chopped
   1      can           minced clams -- (7 1/2 oz.)
   1      medium        potato -- shredded or thinly
                        -- sliced
   2 1/2  cups          milk
                        Salt
                        Pepper
   2      tablespoons   butter

Fry bacon and onion in a 2-quart saucepan until onion is tender.  Add shredded potato, calm juice, and just enough water to cover the potato.  Simmer until the potato is tender, 10 to 15 minutes.

Add the drained clams, milk, salt and pepper.  Heat just to the boiling point.

Just before servings, drop in butter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Homestyle Cornbread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
   1      cup           yellow cornmeal
   2      teaspoons     baking powder
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
   3      tablespoons   sugar
   1                    egg
   1      cup           sour milk -- or buttermilk
   4      tablespoons   melted shortening

Sift four, cornmeal, baking powder, baking soda and salt together into mixing bowl.  
Combine sugar and egg, beat until light.  add milk or buttermilk and shortening.  Combine slowly with dry ingredients.  If mixture is too thick add a little more milk as needed to  make a thin batter.
Stir only until ingredients are mixed.
Grease pan 9x9x2 generoulsly., sprinkle with cornmeal.
Pour batter in pan and bake in hot oven (425 degrees) about 25 minutes or until nicely browned.

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                     *  Exported from  MasterCook  *

                             Homey Apple Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
     3/4  cup           vegetable oil
   1      teaspoon      vanilla
   2 1/4  cups          all-purpose flour
   1 1/2  cups          dark brown sugar
   1      teaspoon      baking powder
   1      teaspoon      ground cinnamon
     3/4  teaspoon      salt
     1/2  teaspoon      ground nutmeg
     1/2  teaspoon      baking soda
   3                    Peeled -- cored, diced apples
   1 1/2  cups          coarsely chopped walnuts -- or pecans
                        C&H Powdered Sugar

 Heat oven to 350 degrees.

 With electric mixer beat eggs, oil and vanilla.

 Stir together flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.

 Gradually beat into egg mixture until blended.

 Stir in apples and nuts.

 Spoon batter into a greased 12-cup fluted or plain tube pan.

 Bake 50 to 60 minutes, until a skewer inserted in center comes out clean.

 Cool 15 minutes in pan; remove from pan to rack.

 Serve warm or cooled.

 Dust with powdered sugar if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Honey 'n Spice Dip

Recipe By     : Heinz 57 Sauce
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     cornstarch
   2      teaspoons     water
   1      cup           heinz 57 sauce
     1/2  cup           honey

Dissolve cornstarch in water.

Combine with Heinz 57 Sauce and honey in a small saucepan.

Cook over low heat, stirring occasionally, until thickened.

Serve at room temperature as a dipping sauce for chicken nuggets.

Makes 1 1/2 cups.

Busted by Barb


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                     *  Exported from  MasterCook  *

                       Honey And Nut Pasta Pudding

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta & Couscous                 Puddings & Custards
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           uncooked orzo -- also called
                        -- rosmarina pasta or
   2 1/2  cups          cooked small pasta
   2                    Eggs -- slightly beaten
   1      can           evaporated skim milk -- (12 oz.)
     3/4  cup           honey
     1/2  cup           slivered almonds -- toasted
     1/4  cup           raisins
                        Whipped cream -- optional
                        Slivered almonds -- toasted, optional

 Cook orzo according to package direction.  Drain.

 In medium mixing bowl stir together the eggs, cooked pasta, milk, honey, the 1/2 cup almonds, and raisins; mix well.

 Pour into a greased 1 1/2 quart casserole.

 Bake uncovered in 350 degree oven about 20 minutes.  Stir mixture to evenly distribute the raisins.

 Bake for 20 to 25 minutes more or till nearly set (the center of this pudding remains soft set with the outside edge somewhat firmer).

 Cool slightly on a wire rack; serve warm with whipped cream and remaining almonds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Honey Buns

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Bisquick baking mix
     1/3  cup           sugar
     2/3  cup           whipping cream
     1/2  teaspoon      ground nutmeg
   1                    Egg
   3      tablespoons   honey
   3      tablespoons   chopped pecans

Heat oven to 425 degrees.

Grease round 9" pan.

Mix baking mix, sugar, whipping cream, nutmeg and egg until soft dough forms.

Gently smooth dough into ball on cloth-covered board dusted with baking mix.

Knead 10 times.

Divide dough into 16 equal parts; shape each part into a ball.

Place 12 balls around edge of pan; place 4 balls in center.

Bake until golden brown, 15 to 17 minutes; remove from pan.

Spread honey over buns; sprinkle with pecans.

Makes 16 buns.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Honey Nut Bread

Recipe By     : Gladys Wotipka
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          flour
     1/2  teaspoon      salt
   1      teaspoon      Baking powder
     1/2  teaspoon      soda
     2/3  cup           raisins
   2      tablespoons   shortening or butter
   1      cup           honey
   1                    Egg -- beaten
     3/4  cup           buttermilk
   1      teaspoon      grated orange rind
   1      cup           pecans

 Put raisins in sieve, and dash hot water over them.

 Using a deep bowl cream shortening and honey.  Add egg.

 Stir in buttermilk with dry ingredients.  Add orange rind and nuts last.

 Line bottom of loaf pan with wax paper.

 Let stand for 15 minutes.

 Bake at 300 degrees for 1 to 1 1/2 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Honey Twists

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Basic Sweet Dough -- (see recipe
                        Butter -- melted
   2      tablespoons   butter
   2      tablespoons   honey
   1      cup           confectioners' sugar
   3      teaspoons     milk -- up to 4

 Bring dough to room temperature.

 Shape dough into 4 rolls, 26 inches long.

 For each coffee cake, place 2 rolls of dough in a spiral arrangement in bottom of buttered 8" layer cake pan.

 Brush with butter.

 Cover; let rise in warm place until double.

 Bake in preheated 350 degree oven 25 to 35 minutes or until golden brown.

 Remove from pan.

 Cool 20 to 30 minutes.

 Combine softened butter, honey, and sugar.  Gradually add milk; mix until blended.  Spread over warm coffee cakes.

Makes 2 coffee cakes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Honey-Apple Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Bisquick baking mix
     1/3  cup           sugar
   1                    Egg
     1/3  cup           milk
   2      tablespoons   shortening
   1      teaspoon      vanilla
   1      cup           chopped pared apple
     1/3  cup           toasted chopped pecans
     1/4  cup           honey
   2      tablespoons   margarine or butter -- softened
     1/2  teaspoon      vanilla

 Heat oven to 350 degrees.

 Grease and flour 8" square pan or 9" round pan.

 Beat baking mix, sugar, egg, milk, shortening and 1 tsp. vanilla in small bowl on low speed, scrapping bowl constantly, 30 seconds.

 Beat on medium speed, scrapping bowl occasionally, 4 minutes.

 Stir in apple.

 Spread in pan.

 Bake until wooden pick inserted in center comes out clean, about 30 minutes.

 Mix remaining ingredients in small bowl.

 Prick deep holes in hot cake with fork; spread honey mixture over top.

 Serve warm with whipped cream is desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Honeydew Pickles

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           white wine vinegar
   2      tablespoons   sugar
   1      teaspoon      fresh tarragon -- minced
   1      teaspoon      dill -- minced
   1      teaspoon      fresh mint -- minced
   2      cups          honeydew -- cut into 1" cubes

 Combine the vinegar, sugar, tarragon, dill and mint, stirring until the sugar is dissolved.

 Add the honeydew, cover and refrigerate for at least 2 hours, stirring occasionally.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Hong Kong Stir Fry

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         flank steak -- lean
   2      teaspoons     finely chopped ginger root -- OR
     1/2  teaspoon      ground ginger
   2      teaspoons     cornstarch
     1/2  teaspoon      salt
     1/4  teaspoon      chinese 5 spice -- OR
     1/4  teaspoon      allspice
   1      tablespoon    oil
   1      medium        onion -- thinly sliced
     1/2  pound         broccoli flowerets
     1/2  pound         fresh mushrooms -- sliced
   2      large         tomatoes -- cut in wedges

Slice steak into thin strips.

In mixing bowl combine steak, ginger, cornstarch, salt and Chinese 5 spice.  Heat oil in electirc wok or pan uncovered at 375 degrees.  Add meat mixture and stir fy 2 to 3 minutes.  Push up side of wok.  Add onions and stir fry 1 minute.  Push up side of wok.  Add broccoli flowerets and stir fry 3 minutes.  Push up wok side, add mushrooms and stir fry 1 minute.  Add tomato wedges and gently stir all ingredients to combine.  Reduce heat to warm for serving.


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Serving Ideas : Serve over cooked rice.


                     *  Exported from  MasterCook  *

                           Hopkins Country Stew

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Frying Chicken
   1      Bunch         Carrots
   1      Bunch         Shallots
   4      Large         Onions
     1/2  Bunch         Celery
   5                    Potatoes -- diced
   1      Small         Cabbage
   1      Cup           Whole Kernel Corn, Frozen
   1      Cup           Cream Corn
   1      Cup           White Corn
                        Sugar -- amount you want
                        Salt And Pepper -- to taste

Cover fryer with water and simmer until meat falls off bone.  Remove bone and skin and cut meat into small pieces.  Return to pot.

Add remaining ingredients and cook until vegetables are tender.  

Season to taste.

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NOTES : You can add almost any vegetables to this - the more the better it is.
                     *  Exported from  MasterCook  *

                             Hors d' Oeuveres

Recipe By     : Janina Cobb, Calif.
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

?Roll 1/2 strip bacon around large stuffed olives, broil 5 minutes.  Serve hot.

Balls of softened cream cheese on toothpicks, rooled in minced olives, parsley, dried beer or grated carrots.

Roll cocktail size shrimp in half slices of bacon, broil until crisp.  Serve hot.

Spread 4 squares ham slices with softened cream cheese seasoned onion, olives, mustard. Place slices together like a layer cake.  Spread cheee over top and sides. Decorate with diced olives.  Chill.  cut into wedges.

Cur crusts from sliced bread. Mix mayonnaisse and minced onions.  Spread on bread.  roll aroung canned asparagus spears.  chill and slice into rounds before serving.

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                     *  Exported from  MasterCook  *

                             Hot & Sour Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Oriental                         Soups & Stews
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small         oriental dried black mushrooms
     1/2  cup           bamboo shoots -- slivered
     1/4  pound         boneless pork center rib -- slivered
   1      tablespoon    soy sauce
   1      teaspoon      salt
   1      quart         chicken broth
   1      cup           bean curds -- slivered
   1      teaspoon      white pepper
   3      tablespoons   red wine vinegar
   2      tablespoons   cornstarch -- blended with
   3      tablespoons   cold water
   1                    egg -- beaten
   1      tablespoon    sesame oil
   1                    green onion, whole -- chopped

Soak mushrooms in warm water until softened.  Drain, remove stems and shred caps.  Combine mushrooms, bamboo shoots, prok, soy sauce, salt and chicken broth in large sauce pan.  Bring to a boil over high heat.

Reduce heat and simmer 3 minutes.  Add bean curd, pepper and vinegar.  Bring to a boil again.  Stir until soup thickens.

slowly pour in beaten egg. stirring gently.  remove from heat and ladle into serving bowl.  Stir in sesame oil.  garnish with green onion.

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                     *  Exported from  MasterCook  *

                            Hot 'n Spicy Blend

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Made Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   savory -- crushed
   1      tablespoon    powdered mustard
   1      tablespoon    onion powder
   1      teaspoon      curry powder
   1 1/4  teaspoons     ground pepper
   1 1/4  teaspoons     ground cumin
   1 1/4  teaspoons     garlic powder

  Combine all ingredients and mix well.

 Spoon into a shaker with large holes or store in a small dish with a plastic lid.

 Makes about 1/3 Cup.

Use on meat, poultry, fish, vegetables, soups or salads.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Hot And Spicy Beef Spareribs

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   Butter
   1      Medium        Onion -- finely chopped
   2      Cloves        Garlic -- minced
   1      Can           Tomato Sauce
     2/3  Cup           Cider Vinegar
     2/3  Cup           Brown Sugar -- packed
   2      Tablespoons   Chili Powder
   1      Tablespoon    Mustard -- prepared
     1/2  Teaspoon      Pepper
   4      Pounds        Spareribs

Melt butter in a large skillet over low heat; add onion and garlic and saut until tender.

Add remaining ingredients, except ribs, and bring to a boil.

Reduce heat, and simmer for 20 minutes, stirring occasionally.

Place ribs in baking pan.  Baste meatiest side of ribs with sauces.  Bake in oven until ribs are done.  Baste as needed to keep moist.


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                     *  Exported from  MasterCook  *

                         Hot And Spicy Spareribs

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham                       Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1                    Finely chopped med. onion
   2                    Minced garlic cloves
   1      can           tomato sauce -- (15 oz.)
     2/3  cup           cider vinegar
     2/3  cup           firmly-packed brown sugar
   2      tablespoons   chili powder
   1      tablespoon    prepared mustard
     1/2  teaspoon      pepper
   4      pounds        spareribs

 Melt butter in a large skillet over low heat; add onion and garlic and saut until tender.

 Add remaining ingredients, except ribs, and bring to a boil.

 Reduce heat, and simmer for 20 minutes, stirring occasionally.

 Place ribs in baking pan.  Baste meatiest side of ribs with sauces.  Bake in oven until ribs are done.  Baste as needed to keep moist.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Hot Chicken Salad #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Rice
                Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken
   2      cups          cooked rice
   1      cup           diced celery
     3/4  cup           mayonnaise
   1      can           cream of chicken soup
     1/2  cup           slivered almonds
   3                    Hard boiled eggs -- chopped
   1      2 ounces jar  pimentos -- chopped
   2      tablespoons   green pepper
   2      tablespoons   chopped onion
     1/2  cup           dry bread crumbs -- up to 1

 Simmer chicken in water till tender, cool in bath.  Cut chicken in cubes.  Mix with rest of ingredients except bread crumbs.

 Pour into buttered 12x8x2 baking pan.

 Sprinkle with crumbs.

 Bake at 350 degrees for 45 minutes.

 Cut in squares.

Delicious and better 2nd or 3rd day.

Can be increased.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Hot Chicken Salad #2

Recipe By     : Sondra Price Bailey
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          chicken -- cooked and diced
   4                    Hard cooked eggs -- diced
   3      cups          celery -- diced (loosely
                        -- packed)
   2      cans          mushrooms -- (4 oz.)
   1      5 ounces can  water chestnuts -- sliced
   1      2 ounces jar  pimientos -- cut fine
   1      tablespoon    grated onion
   2      tablespoons   lemon juice
   1      teaspoon      salt
     1/2  teaspoon      Accent
   2      cups          sour cream

 Combine all ingredients in large bowl and let stand several hours or overnight in the refrigerator.

 Just before putting in oven, add 1 Cup mayonnaise.  Mix well.

 Place in 8x12x2" flat baking dish.

 Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika.

 Bake in 350 degree oven for 30 minutes or until bubbly and heated through.

 Serve in squares and garnish with parsley.

Serves 8 - 10.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Hot Chicken Salad Casserole

Recipe By     : From the kitchen of Margret Gibbs
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Chicken
                Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          chicken -- chopped
   2      cups          cooked rice
   1      cup           diced celery
     1/2  cup           mayonnaise
   2      ounces        chopped pimentos
   1      cup           cream chicken soup -- undiluted
   1      small   can   chopped mushrooms -- optional
   3                    Hard boiled eggs -- chopped
   2      tablespoons   green peppers -- optional
   2      tablespoons   chopped onions
   1      tablespoon    lemon juice
                        Salt and pepper to taste
     1/4  cup           slivered almonds
   1      cup           dry bread crumbs

Mix chicken with all ingredients, except crumbs.

Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).

Sprinkle top with crumbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Hot Chinese Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Rice
                Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Broiler-fryer chicken thighs -- skinned, boned, cut
                        -- into 1" pieces
     1/4  cup           corn starch
     1/4  cup           corn oil
     1/8  teaspoon      garlic powder
   1      large         ripe tomato -- cut into chunks
     1/3  cup           sliced water chestnuts
   1      can           sliced mushrooms -- drained (4 oz.)
   1      cup           coarsely chopped green onion
   1      cup           slant sliced celery
     1/4  cup           soy sauce
   1      teaspoon      salt
   2      cups          finely shredded lettuce
                        Rice

 Roll chicken in corn starch.

 In skillet heat corn oil over medium heat.  Add chicken; quickly brown.  Sprinkle with garlic powder.

 Add next 5 ingredients.

 Sprinkle with salt.

 Stir in soy sauce.

 Cover; reduce heat and cook 5 minutes or until vegetables are tender crisp.

 Lightly toss with lettuce.

 Serve hot with rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Hot Chocolate Souffle

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   cornstarch
   1      Cup           milk
   3      ounces        unsweetened chocolate
     1/2  cup           sugar
   1      teaspoon      vanilla
     1/4  teaspoon      salt
   4                    Egg yolks -- beaten
   6                    Egg whites
     1/4  teaspoon      cream of tartar
                        Chilled rum-flavored custard sauce -- or
                        whipped cream -- optional

 Put cornstarch in 3-quart heavy saucepan.  Gradually blend in milk.

Cook and stir over medium heat until thickened and smooth.  Add chocolate and cook and stir over low heat until chocolate is melted and well blended; remove from heat.

 With small whisk beat in 1/4 cup sugar, the vanilla, salt and egg yolks; set aside.

 In large bowl of mixer beat egg whites with cream of tartar until foamy.  Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.  Lightly but thoroughly fold chocolate mixture into egg-white mixture.

 Pour into well-buttered and sugared 1 1/2 quart souffl dish.

 Bake in center of preheated 325 degree oven 40 minutes for slightly creamy center, 50 minutes for firm center.

 Serve at once with custard sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Hot Corn Salad

Recipe By     : Julia Child
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Ears          fresh corn -- up to 8
                        Green pepper -- diced
                        Red pepper -- diced
   1      small   bunc  scallions
   3      large         fine carrots
                        Salt
                        Pepper
                        Olive oil

 Strip fresh corn then boil briefly, then refresh in cold water to stop the cooking.  Cut off the kernels - about 3 cups.

 Film a large frying pan with olive oil and saute diced green and red peppers over moderate heat with scallions (trimmed and sliced on the bias).  When barely tender, season and set aside.

 Peel carrots; shave 3 strips from each side with a vegetable peeler and drop then into a bowl of ice and water so they will from curls.

 The remains of the carrots, flat after their shaving, are seasoned with salt and pepper and slowly cooked in olive oil in a covered pan until just tender.

 Shortly before serving, reheat the carrot pieces.  fold the corn kernels into the pepper mixture, add a little fresh oil and heat through.  Correct seasoning and turn into a platter, surround with the carrot curls, and serve.

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Hot Crab Sandwiches

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches               Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         crab meat -- fresh or frozen
   3      tablespoons   mayonnaise or salad dressing
   1      tablespoon    chopped sweet pickle
   1      tablespoon    chopped onion
   1      tablespoon    chopped celery
     1/2  teaspoon      salt
   1      dash          pepper
     1/2  cup           milk
   2                    Eggs -- beaten
     1/4  teaspoon      salt
  12      slices        white bread

 Thaw frozen crab meat or drain canned crab meat.  Remove any shell or cartilage from crab meat.

 Combine mayonnaise, pickle, onion, celery, seasoning, and crab meat.

 Combine milk, egg, and salt.

 Dip one side of each slice of bread in egg mixture.  Place bread in a heavy frying pan which contains 1/8" of fat, hot but not smoking.  Fry at moderate heat until brown on one side.  Drain on absorbent paper.

 Spread plain side of 6 slices of bread with crab mixture; cover with remaining 6 slices of bread.  Place on a well greased cooky sheet.  Heat in a moderate oven, 350 degrees, for 5 to 8 minutes or until heated through.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                       Hot Diggity Barbecued Franks

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           catsup
   1      cup           water
   1      small         onion -- chopped
   1      tablespoon    Worcestershire sauce
     1/4  cup           brown sugar
   2      teaspoons     dry mustard
   1      teaspoon      paprika
   1      teaspoon      chili powder
   1      clove         garlic -- chopped fine
   1      teaspoon      seasoned salt
   2      pounds        frankfurters
                        Toasted hot dog rolls

 Mix catsup, water, onion, worcestershire sauce, vinegar, brown sugar, dry mustard, paprika, chili powder, garlic and seasoned salt.  Let simmer slowly at side of grill in covered pan and 1/2 hour before using.

 Dip frankfurters into sauce and grill about 4 inches from hot coals 10 minutes or until nicely browned.

 Brush frequently with sauce while cooking.

 Or, heat frankfurters in sauce in skillet or saucepan until plump and heated through.

 Serve on toasted hot dog rolls.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                            Hot Fruit Compote

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Fruits                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15 1/4  ounces        pineapple chunks in juice -- canned, drained
  16      ounces        sliced peaches -- canned, drained
  15      ounces        spiced apple rings -- jar, drained
  16      ounces        pear halves -- canned, drained
  16      ounces        apricot havles -- canned, drained
     1/2  cup           butter
   2      tablespoons   all-purpose flour
     1/2  cup           sugar
   1      cup           sherry
  12                    maraschino cherries -- red

Layer first 5 ingrediens in a 13x9x2 inch baking dish. 

 Melt butter in top of double boiler, add flour, sugar and sherry, mnix well.  Cook 15 minutes or until mixture is lightly thickened.  Pour over fruit. Arrage cherries on top.  Bake at 350 degres for 20 minutes and serve immediatle.
Yeild 10 servings.  

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                     *  Exported from  MasterCook  *

                          Hot Marmalade Soy Dip

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           orange marmalade
     1/4  cup           lemon juice
     1/4  cup           soy sauce
   1      clove         garlic -- finely chopped
   1      dash          ginger
   1      teaspoon      cornstarch
   1      tablespoon    cold water

Combine marmalade, lemon juice, soy sauce, garlic and ginger; bring to the boiling point.

Dissolve cornstarch in water. Add to hot sauce and cook until thickened, stirring constantly.

Serve hot.

Busted by Barb


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                     *  Exported from  MasterCook  *

                                Hot Pears

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pears
   1      cup           sugar
   2      cups          water
                        Hot cinnamon drops -- optional

 Peel, quarter and core several pears.

 Simmer in syrup of sugar and water until tender, about 10 to 12 minutes.

 For added zest, dissolve hot cinnamon drops in the syrup before adding to the pears.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Hot Roll Monkey Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Pillsbury

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Pillsberry Hot Roll Mix
     3/4  cup           warm water
   2      tablespoons   Parmesan cheese
   1                    Egg
     1/4  cup           oleo
                        Onion
   5      teaspoons     parsley flacks
   1      teaspoon      thyme
     1/2  teaspoon      sweet basil
     1/2  teaspoon      dill
     1/2  teaspoon      rosemary

 Grease bunt pan.

 Roll dough on floured board to 12-inch square.  Brush with 2 Tsp. oleo, cut into 25 squares.

 Overlap squares in pan, butter side down, let rise.

 Bake at 375 degrees.

 Dissolve yeast in 1 Quart bowl from roll mix in warm water.  Stir cheese, herbs and egg. Add to mix and knead until no longer sticky

(pull apart bread)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Hot Rum Glaze

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     1/2  cup           butter
     1/4  cup           dark rum
     1/4  cup           water

 Combine all ingredients in saucepan.  Boil 2 or 3 minutes.  Pour over hot cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                        Hot Shrimp Appetizers, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 55   Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          bisquick baking mix
     1/3  cup           margarine or butter -- softened
   2      teaspoons     worcestershire sauce
   4 1/4  ounces        tiny shrimp -- rinsed and drained
                        dried dill weed
   1      bottle        cocktail sauce

Mix baking mix, margarine, Worcestershire sauce and shrimp until soft dough forms. Shape by level teaspoonfuls into balls. Lightly dip tops in dill weed. Arrange 10 balls about 1 1/2" apart in circle on ungreased 10" microwaveproof plate. Microwave uncovered on high (100%) until dough looks dry and slightly puffy, 1 1/4 to 2 minutes. Repeat with remaining dough. Immediately remove from plate. Serve with cocktail sauce.


Notes: Microwave dish

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                       Hot Stuffed Florida Avocados

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ripe          avocados
   6      tablespoons   lime juice
   6      cloves        garlic
   2      tablespoons   flour
   1      cup           light cream
   1      tablespoon    onion -- grated
     1/4  teaspoon      celery salt
   2      cups          cooked chicken -- chopped
                        salt and pepper -- to taste
     1/2  cup           cheddar cheese -- grated

Cut avocados in half, remove pits and place 1 tablespoon lime juice and a clove of garlic in each half.  Let stand 30 minutes.
Meanwhile over low heat melt butter and blen in flour.  Add light cream and cook, stirring until thickened.  Add onion, celery salt, chicken; salt and pepper to taste.
Remove lime juice and garlic from avocados halves; fill with chicken mixture.  Sprinkle with grated cheese and place in baking dish.  Pour 1/2 inch of water aroung avocados and bake 15 minutes in 350 degree oven or until cheese is melted.

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                     *  Exported from  MasterCook  *

                            Hot Vegetable Dish

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           French style green beans
   1      can           shoe peg corn
   1      can           celery soup
   8      ounces        sour cream
     1/2  cup           sharp cheddar cheese -- shredded
   1      cup           chopped peppers
   1      cup           chopped celery
   1      cup           chopped onions
   1      block         butter -- melted
   1 1/2  packages      ritz crachers -- crushed

Mix veggies with soup.  Place in baking dish.  Top with melted butter and crushed ritz crackers.  Bake at 350 degrees for 25 to 30 minutes.

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                     *  Exported from  MasterCook  *

                         Hot Water Sponge Cake #1

Recipe By     : Cissy, 9/15/71
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Eggs
   1 1/2  cups          sugar
     1/2  cup           boiling water
   1 1/2  cups          flour
     1/4  teaspoon      baking powder
   1      teaspoon      vanilla
   1      pinch         salt
   4                    Egg whites -- stiff beaten

 Beat egg yolks until very thick.

 Add sugar gradually and continue beating.

 Add boiling water.  Mix well.

 Sift flour, salt and baking powder together.  Add to egg yolk mixture.  Mix until smooth.

 Add vanilla.  Mix well.

 Fold in egg whites.

 Bake in greased cake pan, tube pan, deep spring form cake pan or loaf pan at 325 degrees for 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                         Hot Water Sponge Cake #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sifted cake flour
   1 1/2  teaspoons     baking powder
     1/2  teaspoon      salt
   1      cup           sugar
   6                    Egg yolks -- beaten well until
                        -- thick and lemon
                        -- colored
     1/2  cup           boiling water
   1      teaspoon      lemon extract

 Sift flour once, measure, add baking powder and salt, and sift together three times.

 Add sugar gradually to egg yolks, mixing thoroughly.

 Add water, then flour and lemon extract, beating well.

 Bake in ungreased tube pan in slow oven (350 degrees) 45 minutes.

 Remove from oven and invert pan 1 hour, or until cold.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Huckleberry Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     baking powder
   1 1/2  cups          cake flour
     1/2  teaspoon      salt
   1                    Egg
     2/3  cup           sugar
     1/3  cup           milk
   3      tablespoons   butter -- melted
   1      teaspoon      vanilla extract
   1 1/2  cups          wild blueberries

 Sift together baking powder, flour and salt.

 In medium bowl, beat egg.  Gradually add sugar, beating until light.

 Add flour and milk alternately to egg mixture, beginning with flour.

 Blend in butter and vanilla.

 Gently fold in blueberries.

 Spread in 8" square pan.

 Bake in preheated 400 degree oven for 40 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Hungarian Goulash 57

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        cubed boneless beef
   2      tablespoons   shortening
   2      slices        onion
   1      clove         garlic -- minced
   1      tablespoon    paprika
   2      teaspoons     salt
   3      cups          water
     1/4  cup           Heinz 57 Sauce
                        Hot buttered noodles

In Dutch oven brown beef in shortening.

Stir in sliced onions, garlic, paprika and salt; saut until onions are tender.

Add water, Heinz 57 sauce.  Cover; simmer 1 1/2 to 2 hours or until meat is tender.

Thicken sauce with flour/water mixture, if desired.

Serve over hot buttered noodles.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Hush Puppies

Recipe By     : Ann Maxwell
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          corn meal
   1      tablespoon    all-purpose flour
     1/2  teaspoon      soda
   1      teaspoon      baking powder
   1      teaspoon      salt
   1 1/2  teaspoons     sugar
   1                    Egg
   3      tablespoons   minced onions
   1                    Cub buttermilk
                        Hot peppers -- if desired, chopped
     1/2  cup           oleo
     2/3  cup           water

 Mix all ingredients and deep fry.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                             Hush Puppy Puffs

Recipe By     : Miss Lucille Smith, Cleveland, South Carolina
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           cornmeal
     3/4  cup           self-rising flour
   1      tablespoon    sugar
   1      teaspoon      salt
   1      teaspoon      soda
     3/4  cup           buttermilk
   1                    Egg -- slightly beaten
   1      medium        onion -- finely chopped
                        Salad oil -- or shortening

 Combine dry ingredients; add buttermilk, egg and onion, stirring well.

 Carefully drop batter by tablespoonfuls into deep hot oil; cook only a few at a time, turning once.

 Fry until hush puppies are golden brown (3 to 5 minutes).

 Drain well on absorbent towels.

Yield:  about 2 dozen

Miss Lucille Smith, Cleveland, South Carolina

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                               Ice Box Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    Marshmallows
   1      small   can   crushed pineapple
   1      small   can   pet milk
   2      tablespoons   lemon juice
                        Vanilla cookies

 Chill milk then whip it.  Add lemon juice.

 Melt marshmallows, let cool and then add pineapple and whip cream.

 Use vanilla cookies for crust.

 Refrigerate.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                     Iceberg Coleslaw-Boiled Dressing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          iceberg lettuce
     1/2  cup           cider vinegar
   2      tablespoons   sugar
   1      tablespoon    flour
     1/2  teaspoon      dry mustard
     1/4  teaspoon      salt
   2                    Eggs
   2      tablespoons   heavy cream
                        Sliced tomatoes -- optional

 Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag or plastic crisper.

 Heat vinegar to boiling.

 In separate bowl, combine sugar, flour, mustard and salt.  Add eggs and beat just until blended.

 Stir in a little hot vinegar, then add mixture to remaining vinegar.   cook over low heat, stirring constantly until thickened, about 5 minutes. Stir in cream; chill.

 At serving time, cut head of lettuce lengthwise into halves; place cut-sides down on board and slice crosswise with thin-blade knife.  (1 head lettuce will yield about 4 cups shredded lettuce.)

 Place in serving bowl and toss with dressing.

 Serve with sliced tomatoes, is desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                                Icing Mix

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings                  Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           softened margarine
   6      ounces        softened cream cheese
   1 3/4  cups          confectioners sugar
   1      teaspoon      vanilla

Mix margarine, cream cheese, confectioners sugar and vanilla to spread consistency.

Spread on cake and sprinkle with chopped pecans or walnuts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                              Idat's Delight

Recipe By     : Ella Bailey, Anniston, Alabama
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Jell-O & Parfait Deserts
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        jello -- package mix
   1      large         fruit cocktail in juice -- drained, reserve jui
   1      cup           reserved fruit cocktail juice
   8      ounces        cream cheese
     1/3  cup           mayonnaise
   1      cup           chopped pecans
   1      large         crushed pineapple -- canned, drained
     1/2  pint          Cool Whip
   2      cups          marshmallows -- small
   1      bottle        maraschino cherries

Boil liquid and dissove jello, let congeal slightly.
Blend cream cheese and mayonnaise until smooth, add all other ingredients and pour into large mold or pan.  Place in refrigerator and chill for about 4 hours.  Do not freeze.

Serves about 8

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                     *  Exported from  MasterCook  *

                        Imperial Cheeseburger Pie

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1 1/2  cups          onions -- chopped
   1 1/2  cups          milk
     3/4  cup           Bisquick baking mix
   1                    egg
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2                    tomatoes -- sliced
   1      cup           cheese -- shredded

Heat oven to 400 degrees.

In 10" skillet, cook and stir meat & onions until brown.

Beat rest of ingredients, except cheese and tomatoes.

Add all ingredients in ovenproof pan.  Cook for 15 minutes, test for doneness.

Place cheese and tomatoes on top and cook for 5 to 8 minutes more.

Cool for 5 minutes before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                Imposible Quesadilla (Kay-She-Dee-Yah) Pie

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Cheese
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          green chiles -- chopped, drained
   4      cups          cheddar cheese -- shredded
   2      cups          milk
   1      cup           Bisquick baking mix
   4                    eggs

Heat oven to 425 degrees.

Grease 10" pie plate.

Sprinkle chilies and cheese in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes.

Cool 10 minutes.

Serve with sour cream and guacamole if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                          Impossible Apricot Pie

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 8    Preparation Time :0:00
Categories    : Bisquick                        Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Bisquick baking mix
     3/4  cup           Sugar
     1/4  cup           Butter -- softened
   1      teaspoon      Vanilla
   3                    Eggs
   1      17 ounces Cn  Apricot Halves -- drained
   1      12 ounces Cn  Evaporated Milk
     1/2  cup           Apricot Preserves

Heat oven to 350 degrees. Grease a pie plate, 10 X 1-1/2 inches.

Mix all ingredients except the preserves in a blender container until smooth, approximately 1 minute.

Pour into the pie plate. Bake until a knife inserted in the center comes out clean, about 40 minutes; cool completely.

Heat the preserves over low heat until melted. Spread over the pie; cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                           Impossible Asparagus

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Cheese
                Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           waterchestnuts -- coarsely chopped
   1      package       frozen asparagus spears -- thawed and drained
   1      jar           pimientos -- chopped
     1/2  cup           chopped onions
   1 1/2  cups          sharp cheddar cheese -- shredded
   1 1/2  cups          milk
   3                    eggs
     3/4  cup           Bisquick baking mix
     1/2  teaspoon      garlic salt
     1/4  teaspoon      pepper
   1      jar           pimientos -- chopped

Heat oven to 400 degrees.

Lightly grease 10" pie plate.

Reserve 1/4 cup of the water chestnuts.

Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate.

Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high.

Pour into pie plate.

Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes.

Cool 5 minutes.

Garnish with water chestnuts and pimientos.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                           Impossible Bacon Pie

Recipe By     : Bisquick "No Time to Cook" Recipe Book
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Cheese
                Pork & Ham                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      slices        bacon -- crumbled
   1      cup           Swiss cheese -- shredded
     1/3  cup           chopped onions
   2      cups          milk
   1      cup           Bisquick baking mix
   4                    eggs
     1/4  teaspoon      salt
     1/8  teaspoon      pepper

Heat oven to 400 degrees.

Grease 10" quiche dish or pie plate.

Sprinkle bacon, cheese and onion in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.

Cool 5 minutes.

Note:  If using pie plate, 9xl 1/4 inches, decrease milk to 1 1/2 cups,  baking mix to 3/4 cup and eggs to 3.

High Altitude Directions (3500 to 6500 feet):  No adjustments are  necessary.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                          Impossible Brownie Pie

Recipe By     : Bicquick "No TIme to Cook" Recipe booklet
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Cookies & Brownies
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs
   4      ounces        sweet chocolate squares -- melted and cooled
     1/2  cup           Bisquick baking mix
     1/2  cup           packed brown sugar
     1/2  cup           granulated sugar
     1/4  cup           margarine -- softened
     3/4  cup           chopped nuts

Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater.

Pour into plate; sprinkle with nuts. Bake until knife exerted in center comes out clean 30 to 35 minutes. Cool 5 minutes.

Serve with ice cream if desired.

High Altitude (3500 to 6500 feet): Omit granulated sugar

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                          Impossible Brunch Pie

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Breakfast & Brunch
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       frozen broccoli -- cooked and drained
                        OR other frozen vegetable of your choice
   1      cup           sour cream
   1      cup           cottage cheese -- creamed
     1/2  cup           Bisquick baking mix
     1/4  cup           butter -- melted
   2                    eggs
   1                    tomato -- thinly sliced
     1/4  cup           Parmesan cheese -- grated

Heat oven to 350 degrees.

Grease 9" pie plate.

Spread broccoli in plate.

Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Top with tomatoes; sprinkle with Parmesan cheese.

Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Cool 5 minutes.

6-8 servings.

Note:  8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli.

High Altitude (3500 to 6500 feet):  Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                         Impossible Burrito Bake

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 4    Preparation Time :0:00
Categories    : Bisquick                        Beans & Peas
                Beef & Veal                      Cheese
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Bisquick baking mix
                        Salt & pepper -- to taste
     1/3  cup           Water
   1      cup           Salsa
   1      can           Refried beans -- any variety
   1      cup           shredded cheddar cheese -- or to taste
   1      pound         Ground beef

Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate. Brown and drain seasoned ground beef; put on top of mixture in pie plate.

Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till golden brown.

We have found if you let it sit for about 15 min, it tends to cut more like a pie.

Serve with extra salsa, sour cream and mexican chips.

Can be made the night before and refrigerated; then put in the oven.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                        Impossible Buttermilk Pie

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sugar
   1      cup           buttermilk
     1/2  cup           Bisquick baking mix
     1/3  cup           margarine -- melted
   1      teaspoon      vanilla
   3                    eggs

Heat oven to 350 degrees. Grease pie plate, 9x 1/4 inches.

Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate.

Bake until knife inserted in center comes out clean, about 30 minutes.

Cool 5 minutes. Serve with mixed fresh fruit if desired.

High Altitude (3500 to 6500 feet): Bake 30 to 35 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                Impossible Cheddar And Broccoli Appetizers

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 30   Preparation Time :0:00
Categories    : Bisquick                        Appetizers & Hors d'Oeuvres
                Beef & Veal                      Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        Frozen chopped broccoli*
   8      ounces        whole-kernal corn -- drained
     1/4  cup           Onion -- chopped
     1/2  cup           Walnuts -- coarsely chopped
     1/2  cup           Milk
     1/4  cup           Butter -- melted
   2                    Eggs
     1/2  cup           Bisquick baking mix
     1/4  teaspoon      Garlic salt
   1      cup           Cheddar cheese -- shredded

*Thaw and drain the broccoli.  Heat oven to 375.  Grease a 9x9x2" pan.

Mix broccoli, corn, onion and walnuts. Place in pan.

Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high.

Pour evenly into pan.  Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes.

Cut into triangles or squares. Makes 30 appetizers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                       Impossible Cheeseburger Pie

Recipe By     : Bisquick Family Favorites
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Beef & Veal
                Cheese                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1 1/2  cups          onions -- chopped
   1 1/2  cups          milk
     3/4  cup           Bisquick baking mix
   3                    eggs
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2                    tomatoes -- sliced
   1      cup           cheddar cheese -- shredded

Heat oven to 400 degrees.  Grease 10" pie plate.

Cook and stir beef and onion over medium heat until beef is brown; drain.  Spread in plate.

Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.  Bake 25 minutes.

Top with tomatoes; sprinkle with cheese.

Bake until knife inserted in center comes out clean, 5 to 8 minutes.

Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                      Impossible Cheeseburger Pie #2

Recipe By     : Adapted from Bisquick Family Favorites
Serving Size  : 8    Preparation Time :0:10
Categories    : Bisquick                        Beef & Veal
                Cheese                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --Crust--
   1 1/2  cups          skim milk
     3/4  cup           low-fat baking mix
   2      whole         egg whites
                        --Filling--
     1/2  teaspoon      olive oil
   1      pound         ground chicken breast -- skinless, cooked
     1/2  cup           onions -- chopped
     1/2  cup           bell peppers -- chopped
     1/8  teaspoon      black pepper
   2      tablespoons   low-fat baking mix
   1      tablespoon    worcestershire sauce
   1      cup           fat-free cottage cheese
   1      cup           fat-free cheddar cheese -- grated

Preheat oven to 375. Prepare a 8" square baking pan with cooking spray and flour; set aside.

To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside.

To prepare filling, heat oil over over medium heat in a skillet. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mixture.

Sprinkle with cheddar cheese. Bake for 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                          Impossible Cheesecake

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Bisquick                        Cheesecakes
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
     1/2  cup           Bisquick baking mix
   2                    eggs
  16      ounces        cream cheese -- cut in 1-inch cubes
   2      teaspoons     vanilla
     1/2  teaspoon      lemon peel -- grated
   1      cup           sour cream
   2      tablespoons   sugar
   2      teaspoons     vanilla

Heat oven to 350 degrees.

Grease 9" pie plate.

Place 3/4 cup sugar, baking mix, eggs, cream cheese, 2 tsp. vanilla and lemon peel in blender container.  Blend on high speed, stopping blender occasionally to stir, until smooth about 3 minutes.

Pour into pie plate.

Bake just until puffed and center is dry, about 30 minutes.  (Do not overbake).

Mix sour cream, 2 Tbsp. sugar and 2 Tsp. vanilla.  Spread carefully over top of cake, cool.

Refrigerate until chilled, at least 3 hours.

Serve with sweetened strawberries if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                    Impossible Chicken 'n Broccoli Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Cheese
                Chicken                          Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       frozen chopped broccoli
   2      cups          cheddar cheese -- shredded
   1 1/2  cups          cooked chicken -- cut up
     2/3  cup           onions -- chopped
   1 1/3  cups          milk
   3                    eggs
     3/4  cup           Bisquick baking mix
     3/4  teaspoon      salt
     1/4  teaspoon      pepper

Heat oven to 400 degrees.

Grease pie plate, 10x1 1/2 inches.

Rinse broccoli under running cold water to thaw; drain thoroughly.

Mix broccoli, 2 cups of cheese, the chicken and onion in plate.

Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted in center comes out clean, 25 to 30 minutes.

Top with remaining cheese.  Bake just until cheese is melted, 1 to 2 minutes longer.  Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                    Impossible Chicken Parmigiana Pie

Recipe By     : Bisquick
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Cheese
                Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           creamed cottage cheese -- (small curd)
     1/3  cup           grated parmesan cheese
   1 1/2  cups          cooked chicken -- cut up
   1 1/4  cups          mozzarella cheese -- shredded
     1/2  teaspoon      garlic powder
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried basil
   1      can           tomato paste -- (6 oz.)
   1      cup           milk
   2                    eggs
     2/3  cup           bisquick baking mix
     1/4  teaspoon      pepper

Heat oven to 400. Grease pie plate, 10x1-1/2 inch.

Layer cottage cheese and parmesan cheese in pie plate.

Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese.

Beat remaining ingredients in blender on high speed 15 sec. or with hand beater 1 min or until smooth.

Pour into pie plate. Bake 30 min.

Top with remaining mozzarella cheese. Bake 5 to 8 min. longer or until knife inserted in center comes out clean. Cool 5 min.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                     Impossible Chocolate Cheesecake

Recipe By     : Southern Living Cooking School Cookbook, Fall, 1982
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Cheesecakes
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Cream cheese packages -- see *
     3/4  cup           Sugar
     2/3  cup           Bisquick baking mix
   2                    Eggs
   2                    Semisweet chocolate -- see **
   2      tablespoons   Kahula -- see ***
   1      teaspoon      Vanilla extract
     1/2  teaspoon      Almond extract
                        ***CHOCOLATE TOPPING***
   1                    Sour cream -- 8-oz carton
   1      ounce         Semisweet chocolate square
   2      tablespoons   Sugar
   1      tablespoon    Kahula
   1      teaspoon      Vanilla extract

* 8-oz packages, cubed and softened

** 2 1-oz squares, melted

*** Or any other coffee-flavored liqueur.

 Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate.

Bake at 350 degrees for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake.

Chill 3 hours before serving.

YIELD: One 9-inch pie.

CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                          Impossible Coconut Pie

Recipe By     : Betty Crocker handout
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          milk
     3/4  cup           sugar
     1/2  cup           Bisquick baking mix
     1/4  cup           margarine
   4                    eggs
   1 1/2  teaspoons     vanilla
   1      cup           coconut flakes -- or shredded coconut

Heat oven to 350 degrees.  Lightly grease pie plate, 9x1 1/4 or l0x1 1/2 inches.

Place all ingredients in blender container.  Cover and blend on high speed 15 seconds.  Pour into pie plate.

Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes.

Refrigerate any remaining pie.

Variations:

Impossible Chocolate Pie:  Add 2 tablespoons cocoa.

Impossible Fruit Pie:  Use 10-inch pie plate.  Cool pie; spread 1 can (21 ounces) fruit pie filling over top.  Refrigerate at least 2 hours.

Impossible Lemon Pie:  Use 10-inch pie plate.  Add 1/4 cup lemon juice.

Impossible Macaroon Pie:  Do not blend coconut; sprinkle over top of pie before baking.

High Altitude Directions (3500 to 6500 feet):  Heat oven to 375 degrees. Bake 45 to 50 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                         Impossible Crawfish Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           green onion -- chopped
   1      clove         garlic -- minced
     1/4  cup           celerly -- chopped
   1      pound         crawfish tails
                        salt and pepper
   4                    eggs
   2      cups          milk
   1      cup           Bisquick baking mix
   1      cup           swiss cheese -- shredded

In a small skillet saute onion, garlic and celery until clear. Add crawfish, salt and pepper.  Simmer for 5 minutes.

Grease pie plate. Add crawfish mixture.

Beat eggs and milk for 1 minute. Add Bisquick, beat well.

Sprinkle cheese on top of crawfish and pour Bisquick mixture into pie plate.

Bake at 350 degrees for 30 to 40 minutes. Cool for 5 minutes. Serve warm.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                          Impossible Creole Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6 1/2  ounces        crabmeat
   1      package       okra -- frozen (10-oz)
   1      can           whole tomatoes -- (16-oz)
     1/2  cup           green pepper -- chopped
     1/3  cup           green onions -- sliced
     1/2  teaspoon      chili powder
     1/8  teaspoon      red pepper sauce -- to 1/4 teaspoon
   1      cup           milk
     2/3  cup           Bisquick baking mix
   2                    eggs
   1      teaspoon      salt
     1/2  teaspoon      pepper

Heat oven to 400 degrees.  Grease pie plate, 10 x 1-1/2 inches.

Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate.

Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater.  Pour into plate.

Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                       Impossible French Apple Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          sliced pared tart apples
   1 1/4  teaspoons     ground cinnamon
     1/4  teaspoon      ground nutmeg
   1      cup           sugar
     3/4  cup           milk
     1/2  cup           buttermilk baking mix
   2      whole         eggs
   2      tablespoons   margerine -- softened
                        Streusel -- (below)

Heat oven to 325 degrees.  Grease pie plate, 10 inches X 1&1/2 inches.  Mix apples and spices; turn into plate. Beat remaining ingredients except streusel until smooth, 15 seconds in blender on high, or 1 minute with hand beater. Pour into plate on top of apples.  Sprinkle with streusel. Bake until knife inserted in center comes out clean, 55 to 60 minutes.

Streusel:  Mix 1 cup baking mix, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 tablespoons firm margerine until crumbly.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                          Impossible Garden Pie

Recipe By     : Bisquick handout
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chopped zucchini
   1      cup           chopped tomato
     1/2  cup           chopped onion
     1/3  cup           grated Parmesan cheese
   1 1/2  cups          milk
     3/4  cup           Bisquick baking mix
   3                    eggs
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

NOTE:  also called Impossible Zucchini-Tomato Pie.

Heat oven to 400 degrees.  Lightly grease pie plate, 10x1 1/2 inches.

Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater.

Pour evenly into pie plate.  Bake until top is golden brown and knife inserted in center comes out clean, about 30 Minutes.

Let stand 5 minutes before cutting.  Garnish with tomato and zucchini slices if desired.

Refrigerate any remaining pie.  6 servings.

Note:  If using pie plate, 9x1 1/4 inches, decrease milk to 1 cup, baking mix to 1/2 cup and eggs to 2.

High Altitude Directions (3500 to 6500 feet):  Bake 10-inch pie about 40 minutes; bake 9-inch pie about 35 minutes.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                       Impossible Greek Spinach Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           green onions -- sliced
   2      cloves        garlic -- finely chopped
   1      tablespoon    butter
   1      package       frozen spinach -- thawed and drained
     1/2  cup           cottage cheese -- creamed
   1      cup           milk
     1/2  cup           Bisquick baking mix
   3                    eggs
   1      teaspoon      lemon juice
     1/4  teaspoon      pepper
   3      tablespoons   Parmesan cheese -- grated
     1/4  teaspoon      ground nutmeg

Heat oven to 350 degrees.  Grease 9" pie plate.

Cook and stir onions and garlic in margarine in 10" skillet until onions are transparent, 2 to 3 minutes.  Stir in spinach.

Layer spinach mixture and cottage cheese in pie plate.

Beat milk, baking mix, eggs, lemon juice and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into pie plate.  Sprinkle with Parmesan cheese and nutmeg.

Bake until knife inserted in center comes out clean, about 35 minutes.

Cool 5 minutes.

Garnish with sliced ripe olives if desired.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                        Impossible Green Bean Pie

Recipe By     : Bisquick "No time to cook" Recipe Booklet
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        fresh green beans -- cut lengthwise
   1      can           mushroom pieces -- drained
     1/2  cup           chopped onions
   2      cloves        garlic -- crushed
   1      cup           cheddar cheese -- shredded
   1 1/2  cups          milk
     3/4  cup           Bisquick baking mix
   3                    eggs
   1      teaspoon      salt
     1/4  teaspoon      pepper

Heat oven to 400 degrees.

Grease 10" pie plate.

Heat beans and 1" salted water (1/2 Tsp. salt to 1 cup water) to boiling.  Cook uncovered 5 minutes.  Cover and cook until tender, 5 to 10 minutes; drain.

Mix beans, mushrooms, onion, garlic and cheese in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes.

Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                       Impossible Ham 'n Swiss Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Cheese
                Pork & Ham                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          fully cooked smoked ham -- cut up
   1      cup           Swiss cheese -- shredded
     1/3  cup           chopped green onions
   4                    eggs
   2      cups          milk
   1      cup           Bisquick baking mix
     1/4  teaspoon      salt
     1/8  teaspoon      pepper

Heat oven to 400 degrees.

Grease pie plate, 10x1 1/2 inches.

Sprinkle ham, cheese and onion in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes.

Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                    Impossible Hot Fudge Pudding Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Cakes
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Bisquick baking mix
   1      cup           sugar
   3      tablespoons   unsweetened cocoa powder
     1/3  cup           unsweetened cocoa powder
     1/2  cup           milk
   1      teaspoon      vanilla extract
   1 2/3  cups          hot water

Preheat oven to 350x.   Grease an 8" square pan.

Mix Bisquick, 1/2 cup sugar and 3 tablespoons cocoa powder.  Stir in milk and vanilla until blended.  Sprinkle evenly with remaining sugar and cocoa powder.  Pour water over top.  DO NOT STIR.

Bake 40 minutes or until top is firm.  Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot.  Tastes great with a scoop of vanilla ice cream or whipping cream on top.

Possum Kingdom Lake Cookbook

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                     *  Exported from  MasterCook  *

                         Impossible Hot Toddy Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          canned eggnog
     1/2  cup           sugar
     1/2  cup           Bisquick baking mix
   4                    Eggs
   2      tablespoons   rum -- or 1 Tsp. rum
                        -- flavoring
                        Ground nutmeg
                        ***SPICED WHIPPED CREAM***
     1/2  cup           chilled whipping cream
   1      tablespoon    sugar
     1/4  teaspoon      ground nutmeg

 Heat oven to 350 degrees.

 Grease 9" pie plate.

 Place all ingredients except nutmeg in blender container.

 Cover and blend on high 15 seconds.

 Pour into pie plate; sprinkle with nutmeg.

 Bake until knife inserted in center comes out clean, about 40 minutes.

 Cool 5 minutes.

 Serve with Spiced Whipped Cream if desired.

SPICED WHIPPED CREAM:

 Beat ingredients together in chilled bowl until stiff.

Possum Kingdom Lake Cookbook

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                     *  Exported from  MasterCook  *

                          Impossible Lasagne Pie

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Bisquick
                Pasta & Couscous                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      teaspoon      oregano -- dry leaves
   1      teaspoon      basil
   1      can           tomato paste
   1      cup           mozzarella cheese -- shredded
     1/2  cup           creamed cottage cheese -- small curd
     1/4  cup           Parmesan cheese -- grated
   1      cup           milk
     2/3  cup           Bisquick baking mix
   2                    eggs
   1      teaspoon      salt
     1/4  teaspoon      pepper

Heat oven to 400 degrees.

Grease 10" pie plate.

Cook and stir beef over medium heat until brown; drain.

Stir in oregano, basil, tomato paste and 1/2 cup mozzarella cheese.

Layer cottage cheese and Parmesan cheese in plate.

Spoon beef mixture over top.

Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds on high in blender or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes.

Sprinkle with remaining cheese.

Cool 5 minutes.

Possum Kingdom Lake Cookbook

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                     *  Exported from  MasterCook  *

                          Impossible Mexican Pie

Recipe By     : Betty Crocker handout
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Bisquick
                Mexican                          Betty Crocker
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     1/2  cup           chopped onion
   1 1/4  ounces        taco seasoning mix
   4      ounces        green chiles
                        drained -- seeded and chopped
   1      cup           shredded Monterey Jack cheese
   1 1/4  cups          milk
     3/4  cup           bisquick baking mix
   3                    eggs
     1/8  teaspoon      red pepper sauce

Heat oven to 400 degrees.  Lightly grease pie plate, 10 x 1 1/2 inches.

Cook and stir ground beef and onion until beef is brown; drain.  Stir in seasoning mix

Spread beef mixture in pie plate.  Sprinkle with chilies and cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or l minute with hand beater.

Pour into pie plate.  Bake until golden brown and knife inserted halfway between center and edge comes out cleans 25 to 30 minutes.

Let stand 5 minutes before cutting.  Refrigerate any remaining pie.  6 to 8 servings.

High Altitude Directions (3500 to 6500 feet):  Bake about 30 minutes.

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                     *  Exported from  MasterCook  *

                     Impossible Peaches And Cream Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Bisquick                        Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    peaches -- drained, 16 oz. can
   1      teaspoon      Ground cinnamon
     1/4  teaspoon      Ground nutmeg
   1      cup           Whipping cream
   2                    Eggs
     3/4  cup           Sugar
     2/3  cup           Bisquick baking mix
                        Streusel -- (below)
   1                    Whipped Cream
   1      tablespoon    Butter -- firm
     1/4  cup           Bisquick baking mix
   2      tablespoons   Sugar
     1/3  cup           Slivered almonds

*3 1/2 c. sliced fresh peaches may be substituted.

Heat oven to 375. Grease 10" pie plate.

Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate.

Beat remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate.

Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min.

Top each serving with whipped cream.

STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds.

HIGH ALT - Decrease baking mix to 1/3 c.; add 1/4 c. flour. Bake about 50 min. Crust may not form.

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                     *  Exported from  MasterCook  *

                          Impossible Pumpkin Pie

Recipe By     : Betty Crocker handout
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Pies & Pastries
                Betty Crocker                    Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
     1/2  cup           Bisquick baking mix
   2      tablespoons   margarine
  13      ounces        evaporated milk
   2                    eggs
  16      ounces        pumpkin
   2 1/2  teaspoons     pumpkin pie spice
   2      teaspoons     vanilla

Heat oven to 350 degrees.  Lightly grease pie plate, 9x1 1/4 or 10xl11/2 inches.

Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand beater.

Pour into pie plate.  Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes.

Garnish with whipped cream if desired.

Refrigerate any remaining pie.

High Altitude Directions (3500 to 6500 feet):  Heat oven to 375 degrees.  Bake  45 to 50 minutes.

Possum Kingdom Lake Cookbook

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                     *  Exported from  MasterCook  *

                        Impossible Quesadilla Pie

Recipe By     : Bisquick "No Time to Cook" Recipe booklet
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Mexican
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        green chiles -- chopped
   4      cups          shredded Cheddar cheese
   2      cups          milk
   1      cup           Bisquick baking mix
   4                    eggs

Heat oven to 425 degrees.  Grease pie plate, 10x 1 1/2 inches.

Sprinkle chilies and cheese in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minte with hand beater.

Pour into plate.  Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes.  Cool 10 minutes.

Serve with sour cream and guacamole if desired.  6 to 8 servings.

High Altitude (3500 to 6500 feet):  Bake until knife inserted in center comes out clean, about 40 mintues.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                        Impossible Ratatouille Pie

Recipe By     : Betty Crocker handout
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Betty Crocker
                Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chopped zucchini
   1      cup           eggplant -- peeled and chopped
     1/2  cup           chopped tomato
     1/2  cup           chopped green bell pepper
     1/4  cup           chopped onion
   1      medium clove  garlic -- crushed
     1/4  cup           margarine
     3/4  teaspoon      salt
     1/2  teaspoon      dried basil
     1/2  teaspoon      dried thyme
     1/8  teaspoon      pepper
   1      cup           shredded monterey jack cheese
   1 1/4  cups          milk
     1/4  cup           sour cream
     3/4  cup           Bisquick baking mix
   3                    eggs

Heat oven to 400 degrees  Lightly grease pie plate, 10x1 1/2 inches.

Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until vegetables are crisp-tenders 5 to 10 minutes.

Stir in seasonings.  Spread in pie plate; sprinkle with cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater.

Pour into pie plate.  Bake until knife inserted halfway between center and edge comes out clean, 30 to 35 minutes.

Let stand 5 minutes before cutting.  Refrigerate any remaining pie.  4 to 6 servings.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                     Impossible Rhubarb Streusel Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bisquick                        Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   firm margarine or butter
     1/2  cup           Bisquick baking mix
     1/4  cup           packed brown sugar
     1/4  cup           chopped nuts
   1      package       frozen rhubarb -- thawed and well
                        -- drained (16 oz.)
     3/4  cup           milk
   2                    Eggs
   1      cup           sugar
     1/2  cup           Bisquick baking mix
   2      tablespoons   margarine or butter -- softened
   1      teaspoon      ground cinnamon
     1/4  teaspoon      ground nutmeg

 Heat oven to 375 degrees.  Grease 9" pie plate.

 Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir in nuts.  Reserve.

 Arrange rhubarb evenly in pie plate.

 Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

 Pour into pie plate.

 Sprinkle with reserved mixture.

 Bake until knife inserted in center comes out clean, about 40 minutes.

 Serve with sweeten whipped cream if desired.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98


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                     *  Exported from  MasterCook  *

                          Impossible Seafood Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       frozen crabmeat or shrimp -- thawed and drained
   1      cup           American cheese -- shredded
   3      ounces        cream cheese -- cubed
     1/4  cup           green onions -- sliced
   1      jar           pimientos -- chopped, drained
   2      cups          milk
   1      cup           Bisquick baking mix
   4                    eggs
     3/4  teaspoon      salt
   1      dash          nutmeg

Heat oven to 400 degrees.

Grease 10" pie plate.

Mix crabmeat, cheeses, onions and pimiento in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted between center and edges comes out clean, 35 to 40 minutes.

Cool 5 minutes.

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NOTES : Can use 1 can tuna instead of crabmeat or shrimp.




                     *  Exported from  MasterCook  *

                             Impossible Taco

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Beef & Veal
                Cheese                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     1/2  cup           onions -- chopped
   1      envelope      taco seasoning mix
   1      can           chopped green chilies -- drained
   1 1/4  cups          milk
     3/4  cup           Bisquick baking mix
   3                    eggs
   2                    tomatoes -- sliced
   1      cup           Monterey jack cheese -- shredded

Heat oven to 400 degrees.

Grease 10" quiche dish or pie plate.

Cook and stir beef and onion over medium heat until beef is brown; drain.  Stir in seasoning mix.

Spread in plate;  sprinkle with chilies.

Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Bake 25 minutes.

Top with tomatoes; sprinkle with cheese.

Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer.

Cool 5 minutes.

Serve with sour cream, chopped tomatoes and shredded lettuce if desired.

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                     *  Exported from  MasterCook  *

                       Impossible Triple Cheese Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Bisquick                        Cheese
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cottage cheese -- creamed
   1      cup           Mozzarella cheese -- shredded
   1      cup           cheddar cheese -- shredded
   4                    eggs
   1      cup           Bisquick baking mix
     3/4  cup           french-fried onions

Heat oven to 400 degrees.

Grease 10" pie plate.

Mix cheese; spread in pie plate.

Beat eggs, milk and baking mix until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high.

pour into pie plate; sprinkle with onion.

Bake until golden brown and knife inserted in center comes out clean, 40 to 45 minutes.

Cool 5 minutes.

NOTES : VARIATIONS:  For 4 servings:  Grease 8" pie late.  Divided all ingredients except onions into halves.  Decrease onions to 1/4 cup.

For 2 servings:  Grease two 10 oz. custard cups.  Decrease, cheese to 1/4 cup each; eggs to 1, milk to 1/2 cups, baking mix to 1/4 cup and onions to 2 Tbsp.

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                     *  Exported from  MasterCook  *

                     Impossible Tuna And Cheddar Pie

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisquick                        Cheese
                Tuna                             Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          onions -- chopped
     1/4  cup           butter
   2      cans          tuna -- 6/2 oz -drained
   2      cups          cheddar -- shredded
   3                    eggs
   1 1/4  cups          milk
   1      cup           Bisquick baking mix
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   2                    tomatoes -- thinly sliced

Preheat oven to 400F. Grease pie plate 10x1 1/2".

Cook onions and butter in 10" skillet over low heat, stirring occasionally, until onions are a light brown.

Sprinkle tuna, 1 cup of cheese and onions in plate.

Beat eggs, milk, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate.

Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes.

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                     *  Exported from  MasterCook  *

                           Impossible Tuna Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Bisquick                        Tuna
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6 1/2  ounces        tuna -- drained
   1      cup           sharp am. cheese -- shredded
   3      ounces        cream cheese -- cut up
     1/4  cup           green onions -- sliced
   2      ounces        pimiento; chopped -- drained
   2      cups          milk
   1      cup           Bisquick baking mix
   4                    eggs
     3/4  teaspoon      salt
   1      dash          nutmeg

Heat oven to 400.  Grease pie plate, 10 x 1 1/2".

Mix tuna, cheeses, onions and pimiento in plate.

Beat remaining ingredients 15 sec. in blender on high or 1 minute with hand beater. Pour into plate.

Bake until knife inserted between center and edge comes out clean, 35-40 minutes. Cool 5 minutes.

Serve with sliced tomatoes. Serves 6-8.

VARIATIONS: Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp, thawed, drained, for the tuna.

HIGH ALTITUDE: Bake 45-50 minutes.

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                     *  Exported from  MasterCook  *

                          Impossible Turkey Pie

Recipe By     : Betty Crocker handout
Serving Size  : 6    Preparation Time :0:00
Categories    : Betty Crocker                    Bisquick
                Turkey                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked turkey -- cut up
                        OR cooked chicken
   4 1/2  ounces        sliced mushrooms -- drained
     1/2  cup           sliced green onions
     1/2  teaspoon      salt
   1      cup           shredded Swiss cheese
   1 1/2  cups          milk
     3/4  cup           Bisquick baking mix
   3                    eggs

Heat oven to 400 degrees.  Lightly grease pie plate, 10x1 1/2 inches.

Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater.  Pour into pie plate.

Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.

Refrigerate any remaining pie.  6 to 8 servings .

Impossible Ham Pie:  Substitute 2 cups cut-up fully cooked smoked ham for the turkey.

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                     *  Exported from  MasterCook  *

                              Indian Pudding

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          milk
     1/3  cup           cornmeal
     1/4  cup           sugar
     1/4  cup           molasses
     1/2  teaspoon      salt
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      ground ginger
     1/8  teaspoon      baking soda

 Heat oven to 275 degrees.

 Heat milk in large, heavy saucepan over medium heat until bubbles appear around edge of pan.

 Stir cornmeal slowly into milk.

 Cook about 10 minutes or until thickened, stirring constantly.

 Remove from heat.

 Mix in sugar, molasses, salt, cinnamon, ginger and soda.

 Pour into greased 1 quart casserole.

 Bake 2 hours or until knife inserted in center comes out clean.

 Serve warm with whipped cream, if desired.

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MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Instructions For Life

Recipe By     : From an e-mail friend
Serving Size  : 1    Preparation Time :0:00
Categories    : Information                      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TEXT***

1.  Give people more than they expect and do it cheerfully.
2.  Memorize your favorite poem.
3.  Don't believe all you hear, spend all you have or sleep all you want.
4.  When you say, "I love you", mean it.
5.  When you say, "I'm sorry", look the person in the eye.
6.  Be engaged at least six months before you get married.
7.  Believe in love at first sight.
8.  Never laugh at anyone's dreams.
9.  Love deeply and passionately. You might get hurt but it's the only way to live life completely.
10. In disagreements, fight fairly.  No name calling.
11. Don't judge people by their relatives.
12. Talk slowly but think quickly.
13. When someone asks you a question you don't want to answer, smile and ask, "Why do you want to know?".
14. Remember that great love and great achievements involve great risk.
15. Call your mom.
16. Say "bless you" when you hear someone sneeze.
17. When you lose, don't lose the lesson.
18. Remember the three R's: Respect for self; Respect for others; Responsibility for all your actions.
19. Don't let a little dispute injure a great friendship.
20. When you realize you've made a mistake, take immediate steps to correct it.
21. Smile when picking up the phone. The caller will hear it in your voice.
22. Marry a person you love to talk to.  As you get older, the conversational skills will be as important as any other.
23. Spend some time alone.
24. Open your arms to change, but don't let go of your values.
25. Remember that silence is sometimes the best answer.
26. Read more books and watch less TV.
27. Live a good, honorable life.  Then when you get older and think back, you'll get to enjoy it a second time.
28. Trust in God but lock your car.
29. A loving atmosphere in your home is so important. Do all you can to create a tranquil harmonious home.
30. In disagreements with loved ones, deal with the current situation.  Don't bring up the past.
31. Read between the lines.
32. Share your knowledge.  It's a way to achieve immortality.
33. Be gentle with the earth.
34. Pray  -- there's immeasurable power in it.
35. Never interrupt when you are being flattered.
36. Mind your own business.
37. Don't trust a man who doesn't close his eyes when you kiss him.
38. Once a year, go someplace you've never been before.
39. If you make a lot of money, put it to use helping others while you are living.  That is wealth's greatest satisfaction.
40. Remember that not getting what you want is sometimes a stroke of luck.
41. Learn the rules then break some.
42. Remember that the best relationship is one where your love for each other is greater than your need for each other.
43. Judge your success by what you had to give up in order to get it.
44. Remember that your character is your destiny.
45. Approach love and cooking with reckless abandon.


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                     *  Exported from  MasterCook  *

                             Irish Soda Bread

Recipe By     : The Dallas Morning News.
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           The Dallas Morning News

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          all purpose flour
   1      cup           quick or old fashioned oats -- uncooked
   1      tablespoon    sugar
   1      tablespoon    caraway seed -- optional
   2      teaspoons     salt
     3/4  teaspoon      soda
     1/4  teaspoon      cream of tartar
   1 1/4  cups          buttermilk
     1/2  cup           raisins
   1      tablespoon    butter -- melted

 Heat oven to 350 degrees.

 Combine ingredients except buttermilk, raisins and butter; mix well.

 Gradually stir in buttermilk and raisins, mixing just until dry ingredients are moist.

 Knead on lightly floured surface about 1 minute or until smooth.  Shape dough into a ball.  Place on well greased cookie sheet; flatten to form 7-inch circle.  Cut a cross into loaf, 1/4 inch deep.

 Bake at 350 degrees about 45 minutes or until light golden brown.

 Brush with butter.  Remove to wire cooling rack.  Cool completely.

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                     *  Exported from  MasterCook  *

                           Italian Anise Slices

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Eggs -- beaten
   1      cup           vegetable oil
   2 1/2  cups          sugar
   1      teaspoon      vanilla
   1      teaspoon      anise
                        Beat all together.
                        ADD
   3      tablespoons   baking powder
   6      cups          flour
     1/2  cup           sliced almonds

 Knead to make a stiff dough, if more flour is needed add a little more.

 Roll in 1 inch circle forms.

 Place on a cookie sheet and press lightly.

 Bake in 375 degree oven until light brown.  Remove and wait 5 minutes before slicing.  Then return to oven to toast.

Bill's & John's favorite cookie.

Not to sweet & good with coffee.

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                     *  Exported from  MasterCook  *

                            Italian Beef Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Jar           Ragu Italian Cooking Sauce
   2      Pounds        Beef Stew Meat -- cubed
   4      Medium        Carrots
   1      Cup           Water
   4      Medium        Potatoes
   2      Medium        Onions
                        Oil -- for cooking
   1                    Beef Bouillon Cubes

Brown meat in oil.  Add sauce and bring to boil.  Cover and simmer for 1 hour.

Peel potatoes, onions and carrots.  Cut into quarters.

Dissolve beef bouillon cube in water.

Add water and vegetables to stew.  Cover and simmer for 30 minutes more.

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                     *  Exported from  MasterCook  *

                            Italian Pork Chops

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Pork & Ham
                Brand Names & Ads                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      jar           Ragu Italian Cooking Sauce
   3      pounds        pork chops -- 1/2" thick
     1/4  cup           vegetable oil

 Trim off excess fat from chops, brown in oil for 5 minutes on each side.

 Drain excess oil.

 Pour Ragu sauce over chops.

 Reduce heat and simmer 1 hour.

Serves 4 - 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                           Italian Pot Roast #1

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Chuck Roast -- boneless
   3      Tablespoons   Oil
   1      Jar           Ragu' Italian Cooking Sauce -- traditional

In Dutch oven, sear roast on all sides in hot oil.

Pour on jar of Ragu Sauce.

Simmer covered for 2 hours.


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                     *  Exported from  MasterCook  *

                           Italian Pot Roast #2

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Jar           Ragu' Italian Cooking Sauce
   4      Pounds        Round Roast, Trimmed
   1      Clove         Garlic -- minced
   1      Medium        Onion -- sliced
                        Salt And Pepper -- to taste
   2      Tablespoons   Oil

Sprinkle meat with salt and pepper.

Brown on all sides in oil.

Add onion and garlic; brown lightly.  Pour off excess oil.

Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender.

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                     *  Exported from  MasterCook  *

                               Italian Rice

Recipe By     : Mrs. James Bachus, Victoria, Texas
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Rice
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           uncooked regular rice
   2      tablespoons   butter -- melted
   2 1/2  cups          boiling water
   1      envelope      Italian salad dressing mix -- (0.6 oz.)
   1      can           condensed cream of chicken soup -- undiluted (10 3/4
                        -- oz.)

 Saute rice in butter until golden brown.

 Add water, salad dressing mix, and soup; mix well.

 Bring to a boil; cover and simmer 25 to 30 minutes or until rice is tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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                     *  Exported from  MasterCook  *

                          Italian Vegetable Dip

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 ounces co  borden sour cream
   1      package       italian salad dressing seasoning mix
   2      tablespoons   grated parmesan and romano cheese
                        assorted fresh vegetables

In medium bowl, combine sour cream, seasoning and cheese; stir well.

Chill 30 minutes or longer to blend flavors.

Serve with vegetables.

Garnish as desired. Refrigerate leftovers.

TIP: One Tbsp. sour cream contains 28 calories, while 1 Tbsp. mayonnaise contains 90 calories.

Makes about 2 cups.

Busted by Barb


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                     *  Exported from  MasterCook  *

                              Jalapeno Jelly

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           bell peppers
   1      cup           jalapeno peppers
   6 1/2  cups          sugar
   1 1/2  cups          cider vinegar
   2      packages      Certo liquid fruit pectin -- (3 oz.)
                        Green food coloring

 Wash, cut up and seed the peppers and chop in blender or food processor.

 Place peppers, sugar and vinegar in large pot.  Bring to a rolling boil and cook until mixture is transparent, about 25 minutes.

 Remove from heat and let stand 5 to 10 minutes.

 Add fruit pectin and food coloring and stir well.  Pour into sterilized jars.  Seal jars and heat jelly in jars until sealed good.

 Refrigerate after opening.

Makes 6 small jelly jars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Jam Cake #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     2/3  cup           butter
   3                    Eggs
   1      Cup           jam
   1      cup           raisins
                        Flavoring
                        Cinnamon
   2 1/2  cups          flour
     1/2  cup           buttermilk
   1      teaspoon      soda
   1      teaspoon      baking powder
                        FILLING:
   2      tablespoons   butter -- melted
   1      cup           brown sugar
     1/4  cup           milk
                        Powder sugar

 Melt butter in boiler, add brown sugar and milk, let it come to a boil, take off and let cool, put enough powder sugar in to make a thick paste.  Spread on cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Jam Cake #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   2      cups          sugar
   4                    Egg yolks
   1 1/4  teaspoons     soda
     1/2  cup           buttermilk
   4      cups          flour
   1      teaspoon      cloves
   1      teaspoon      all-spice
   1      teaspoon      cinnamon
   1      teaspoon      nutmeg
   4                    Egg whites -- beaten stiffly
   2      cups          blackberry jam

 Cream butter and sugar together; add yolks of eggs one at a time, and mix well.

 Put soda in milk, stir, and add to first mixture.

 Sift flour and spices together and add to mixture.

 Add the stiffly beaten egg whites, and lastly the jam.  Mix well and bake in three layers in 9 inch layer pans.

 Bake in moderate hot oven, (375 degrees) for 35 minutes.

Frost with Caramel Icing,

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Jambalaya

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods                         Shrimp
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped green onion
     1/2  cup           chopped white onion
   1      large         green pepper -- cut in strips
     1/2  cup           chopped celery -- with a few leaves
   1      teaspoon      minced garlic
     1/3  cup           butter
     1/2  pound         raw shrimp -- peeled and cleaned,
                        -- up to 1
   2      Doz           raw oysters -- or
   1      cup           cooked ham -- cubed
   1      pound         can tomatoes
   1      cup           chicken broth
     1/2  teaspoon      salt
     1/4  teaspoon      cayenne
   1      cup           raw rice

 In a large pan saute onion, green pepper, celery and garlic in the butter until tender but not browned.

 Add shrimp and oysters and cook 5 minutes.  (IF ham is used instead of oysters add the ham when rice is added.)

 Add the tomatoes, chicken broth, salt, cayenne and rice (and ham if used), stir and cover.

 Cook 25 to 30 minutes over low heat or until rice is done.

 If mixture becomes too dry, add tomato juice.

 Taste for seasoning.

Serves 4 to 6

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Japanese Fruit Pie

Recipe By     : Peggie Patton
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   1      stick         margarine -- melted
   3                    Eggs -- well beaten
   1      tablespoon    vinegar
     1/2  cup           coconut
     1/2  cup           raisins
     1/2  cup           pecans
   1                    Pie shell -- 9"

Bake in pie shell for 35 minutes at 325 degrees.

NOTE:  Can substitute well drained pineapple in place of raisins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      Jean Logan's Corn-Off-The-Cob

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Ears          field corn -- preferably white
                        Water
   2      tablespoons   butter
   2      tablespoons   bacon grease
   1      teaspoon      salt

 Using a very sharp knife, cut kernels off cobs - do not cut deeply.  The key to perfection is this dish is the manner of removing the kernels - almost knocking them off, disregarding the juice.  After the process is completed, scrape the cob to retrieve the milk.

 Place scraped cobs in a shallow glass baking dish with a little water to draw the remaining juice. Turn occasionally.  After 15 minutes or so, pour juice in with the kernels.

 In an aluminum or stainless steel skillet (iron will discolor) place corn, butter, bacon grease and salt.  Add a small amount of water to make the juices about the consistency of very thin white sauce.

 Uncovered, cook over medium low heat.  When mixture starts to boil, stir often.  In 20 or 25 minutes liquid should be thick and corn tender.

 Serve immediately.

 Serves 4 - 6.

 This dish freezes perfectly with a little variation in preparation.  Cook corn and its milk with salt, fats and a very small amount of water until hot, but do not let boil.  Cool slightly and freeze.  To serve, add more water and cook about the same length of time.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      Jean Mooney's Chocolate Fudge

Recipe By     : Jean Mooney, Ft. Myers, FL
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          sugar
     3/4  pound         butter
   1      can           condensed milk, sweetened
  12      ounces        chocolate chips
   7      ounces        marshmallow cream
   2      teaspoons     vanilla extract

Let butter melt slow in pot, then add sugar and milk.  Bring to a boil.  About 12 minutes.  Remove from heat.

sir in chocolate chips, marhmalow crea and vanilla extract.

Pour into pans.  On half put nus and raisins.  Leave the oner half plain.

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                     *  Exported from  MasterCook  *

                         Jellied Cherry-Wine Bowl

Recipe By     : From 1969 cookbook.
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        cherry gelatine
   2      cups          hot water
   1      can           cherry pie filling -- 1 pound 6 ouces
     1/3  cup           claret wine
   2      tablespoons   lemon juice
   3      ounces        cream cheese
   1      cup           evaporated milk

Disolve gelatin in the hot water.  Add pie filling, wine and lemon juice.  Cool.
Soften cream cheese and gradually beat in evaporated milk.  Add to gelatin mixture, chill until mixture thickens slighlty.  Stir to distributed cherries and pour into 6 cups serving dish or mold.  Chill well.  Makes 8 to 10 servings.

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                     *  Exported from  MasterCook  *

                    Jerry's Sour Dough Homemade Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   2      teaspoons     salt
   1                    Cake yeast
   2      tablespoons   sugar
   1 1/4  quarts        warm potato water -- (under 100 degrees)

 Always mix in a glass or ceramic bowl.  Never metal.

 Cover with a damp towel and keep in a warm place (90 degrees) two days.

 Place mixture in a 2-qt. (or larger) jar with a loose-fitting lid and refrigerate.  Shake the jar before each use, as liquid may rise to the top.

 When there is a fourth of the original starter left, make the original recipe all over again, adding the original one-fouth starter.

POTATO WATER:

 Cook a pound of potatoes (cut in 1-inch cubes) in 1 1/2 qts. water for 30 minutes or until tender.  Mash and force potatoes and water through a sieve.  Do not drain.

BREAD RECIPE FOR TWO-1-LB LOAVES

 To half a cup of Sour Dough Starter, add

1 Cup milk, scalded 3/4 Cup boiling water 1 Tbsp. shortening, margarine or butter 1 Cake fresh or dry granular yeast 1/2 Cup lukewarm water

 Combine first five ingredients.  Cool to lukewarm.  Stir in yeast softened in the lukewarm water.  Stir in flour by cupful until stiff enough to knead.

 Knead on floured board until smooth and satiny (about 8 to 10 minutes).

 Shape into smooth ball.  Place in a greased bowl; brush with salad oil; cover; let rise in a warm place (80 to 85 degrees) until double in bulk (about 1 1/2 hours).  Knead down.

 Shape into two loaves.  Place in two greased bread pans (9x5x3). Brush with salad oil, cover, let rise double (about 1 1/2 hours).

 Bake in moderately hot oven, 400 degrees, 20 minutes, then at 350 degrees for 25 minutes longer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Jessie Pickles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      small         cucumbers -- up to 25
     1/8  teaspoon      alum
   1      clove         garlic
   2      heads         fresh dill
   1                    Hot pepper
   1      cup           coarse salt
   3      quarts        water
   1      quart         cider vinegar
                        Grape leaf

 Wash cucumbers.  Let stand overnight pack in jars.

 Boil vinegar brine, pour over cucumbers and seal.

Makes 6 to 8 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Jewish Strudel

Recipe By     : Barbara Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour
     1/2  pint          sour cream
     1/2  pound         butter -- * see note
                        pineapple jam -- or one of choice
                        apricot jam -- or one of choice
                        coconut flakes
                        chopped nuts
                        Maraschino cherries -- chopped
                        Powdered sugar

Mix flour, sour cream and butter.  Divide into 3 equal parts and roll into balls.  Wrap in wax paper and chill overnight. 

 Next day, roll in oblong shape (very thin) and spread with jams.  Sprinkle coconut, nuts and cherries.  Roll up like jellyrolls. 

 Bake in moderate oven (around 350 degrees) until brown.  Sprinkle with powdered sugar.  Slice and serve.

NOTE:  To make a variety I use different types of Jams or Preserves to make a variety of flavors.  One of mine is with blueberry Preserves and Cherry Preserves.  But use you own imagination and taste.


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NOTES : You must use real butter as margarine will not work for this dough.  Also the thinner you roll out the dough the better the strudel is.

This recipe was given to me in California in 1961 by a Jewish family and the title is what they called it.  

I usely make a double batch as soon as I take it out of the oven everyone is cutting into one of the rolls or two.
                     *  Exported from  MasterCook  *

                             Jiffy Fruit Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      ounces        mincemeat
     1/4  cup           warm water
   1      package       white cake mix -- prepared as directed
     1/2  cup           english walnuts
                        Powdered sugar glaze -- see recipe

Soften dry mincemeat with warm water.  Prepare cake mix according to package directions, blen in softened mincemenat, stir in walsunts, pour into greased 9" squre cake pan.  Bake in moderate oven (350 degrees) for about 40 minutes.  While still warm decorate cake with English Walnuts halves and drizzle with powdered sugar glaze.

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                     *  Exported from  MasterCook  *

                         Johnny Cash's Cornbread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cornmeal -- self rising
   1 1/2  cups          flour -- self rising
   1 1/2  tablespoons   sugar
   1      teaspoon      salt
   2 1/2  teaspoons     baking powder
   2                    eggs
   2 3/4  cups          buttermilk
   1                    onion -- chopped
     1/2  cup           melted butter

Mix cornmeal, flour, sugar, salt and baking powder, then add eggs and buttermilk and chopped onions.

Pour into skillet and bake at 350 to 375 degrees oven about 1 hour or until done.

Take out of the oven and pour melted butter on top of cornbread and let set 10 minutes before cutting.


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NOTES : This is a very good cornbread.

Gotten from a TV show with Johnnie Cash describing his cornbread and giving directions for it.
                     *  Exported from  MasterCook  *

                             Kailua Spareribs

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        spareribs -- cut in servings
                        -- pieces, 2 ribs
                        -- wide, up to 4
   1      cup           soy sauce
     1/2  cup           pineapple juice
     1/4  cup           sherry
   1      tablespoon    brown sugar
   1      small   clov  garlic -- crushed
     1/4  teaspoon      ground ginger

 Place ribs in a single layer in shallow roasting pan, meaty side up.

 Roast in 450 degree oven for 30 minutes.  Pour off fat.

 Meanwhile, combine remaining ingredients.

 Pour over ribs.

 Reduce oven to 350 degrees.

 Bake 30 minutes.

 Turn ribs over, cook 30 to 45 minutes longer, basting with sauce every 15 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Karen's Sweet Potatoes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          sweet potatoes -- 18 ounce size
                         -- well drained
   1      cup           packed light brown sugar
   3      tablespoons   cornstarch
     3/4  teaspoon      salt
   1      tablespoon    grated orange peel
   1 1/2  cups          orange juice
     1/2  cup           raisins -- dark
     1/4  cup           coarsely chopped pecans
     1/4  cup           pecan halves
     1/2  cup           dry sherry

Preheat oven to 3325 degrees.  Arrange sweet potatoes in a 1 1/2 to 2 quart shallow baking dish.
In Medium saucepan, combine sugar, cornstarch and salt, mix well.  Stir in orange peel, orange juice and raisings, bring to boil.  stirring, reduce heat and simmer 3 minutes, or until slightly thickened.  Stir in butter,  sherry and chopped nuts, blending well Pour over potatoes, sprinkle top with pecan halves.  Bake until bubbly, 30 to 40 minutes.

Makes 8 servings

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                     *  Exported from  MasterCook  *

                          Katie's Pecan Brittle

Recipe By     : Katie Lewis
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
     1/4  cup           water
   1      teaspoon      soda
     1/4  teaspoon      vanilla
     1/4  cup           Karo white syrup
                        Pecans

Combine sugar and syrup in large saucepan.  Heat to boiling.

When boiling point is reached, drop in pecans.  Stir constantly until almost carmealized add  vanilla and soda.

Take from fire and pour out on buttered platter.  Cool.

Very good.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Kentucky Fruitcake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine
   1 1/2  cups          sugar
   5      large         egg yolks
   1 1/2  cups          sifted flour
     1/4  teaspoon      soda
   2      teaspoons     nutmeg
     1/8  teaspoon      salt
   1      teaspoon      cream of tartar
     1/4  cup           bourbon
   1 1/2  cups          chopped seedless raisins
   4      cups          coarsely ground pecans
     1/4  cup           flour
   5                    Egg whites stiffly beaten

 Cream butter and sugar; add egg yolks and beat well.

 Sift 1 1/2 cups flour, soda, nutmeg, salt and cream of tartar together; add to creamed mixture alternately with bourbon.

 Fold in raisins and pecans which have been coated with 1/4 cup flour.

 Fold in stiffly beaten egg whites.

 Pour into well greased and floured tube pan; decorate top with pecans and cherries as desired.

 Bake at 325 degrees 1 hour and 15 minutes or until cake tests done.

 Let stand in pan 30 minutes.

 Remove from pan and cool on rack covered with waxed paper.

 Store in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Key Lime Mullet

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        mullet fillets -- or other fish
                        -- fillets
   1      teaspoon      salt
   1      dash          pepper
     1/4  cup           lime juice
   3      tablespoons   butter or margarine -- melted
                        Paprika
                        Lime Wedges

 Skin fillets and cut into serving size portions.

 Place fish in a single layer in a shallow baking dish.

 Sprinkle with salt and pepper.

 Pour lime juice over fish and let stand for 30 minutes, turning once.  Remove fish, reserving juice.

 Place fish on a well greased broiler pan.

 Combine butter and juice.

 Brush fish with butter mixture and sprinkle with paprika.

 Broil about 4" from source of heat for 8 to 10 minutes or until fish flakes easily when tested with a fork.

Serve with lime wedges.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Key Lime Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           sweetened condensed milk -- (15 oz.)
   1      tablespoon    lime rind -- grated
     1/2  cup           lime juice
     1/4  teaspoon      salt
                        Baked pie shell
   2                    Egg whites
   2      tablespoons   sugar

 Combine the milk, lime juice and salt, stir until thickened.

 Pour the mixture into the baked pie shell.

 Beat the egg whites until stiff, gradually adding the sugar.

 Spread this meringue over the lime mixture and bake at 350 degrees until the meringue is lightly browned, about 10 to 15 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Key Lime Pie From Florida

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           condensed milk, sweetened
     1/2  cup           lime juice
   4                    eggs -- separated
   1                    pie crust -- baked
   1                    meringue recipe -- see recipe

Beat yoks in lime juice and milk.  Save egg whites.

Now beat egg whites until stiff.  Fold 1 egg white into pie mixture and poor in pie crust.   Top rest of meringe on pie and bake until golden brown.

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                     *  Exported from  MasterCook  *

                      Khal Bi (Korean Barbecue Meat)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Korean                           Beef & Veal
                Barbeque & Grilling

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        short ribs
     1/2  cup           shoyu
   1      tablespoon    sugar
   1      dash          black pepper
   2      cloves        garlic -- finely chopped
   1      tablespoon    honey
   1      cube          ginger -- (1") finely sliced
   2      stalks        green onion -- fine chop
   1      teaspoon      sesame oil

Slice mean 1/8 inch away from bone, leaving bone attached. Crisscross meat to break fivers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness.

Per serving (excluding unknown items): 5417 Calories; 486g Fat (81% calories from fat); 197g Protein; 57g Carbohydrate; 1008mg Cholesterol; 700mg Sodium

Sent  by Mike Keri [mkeri@vip.net] on 4/19/98


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                     *  Exported from  MasterCook  *

                        Korean Barbecue - Bulgogi

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Korean                           Beef & Veal
                Barbeque & Grilling

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean beef tenderloin
     1/2  cup           light soy sauce
     1/4  cup           dark soy sauce
     1/2  cup           water
   3      tablespoons   finely chopped green onion
   3      teaspoons     crushed garlic
   2      teaspoons     finely minced fresh ginger
     1/2  teaspoon      black pepper
   1      tablespoon    sugar
   2      tablespoons   white sesame seeds -- toasted
                        and ground
   1      tablespoon    sesame oil

  Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef   ribs respectively, exemplify an age-old tradition of cooking   on a curved iron hotplate - a tradition that is matched in   northern China and neighboring Mongolia as introduced by the   Manchurians. Today this has been streamlined for table service,   with specially built cone-shaped hotplates fitted over tabletop   burners, to provide an enjoyable and intimate eating experience.   Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a   spicy mixture encompassing the characteristic seasonings: soy   sauce, sesame oil, garlic, ginger, pepper or chili, toasted   sesame seeds and green onions. The meat is marinated well in   advance so that the flavor is intense. Cooking time is minimal -   just enough to cook through and seal the surface. Serve Bulgogi   with white rice and yangnyum kanjang sauce, together with a   selection of accompanimen!  ts suc h as kim chee (chili pickled   cabbage) and jeot khal (spiced whitefish). Cut the beef across the grain into very thin slices, then cut   into narrow strips.  In a glass or stainless steel dish mix   all remaining ingredients together. Add the beef and stir   thoroughly. Cover and let marinate for at least 3 hours.      Preheat a tabletop broiler (Hibachi or Ghengis Kahn Cooker),   protecting the tabletop with an asbestos mat or other suitable heat shield.      Each diner, or the host/hostess, places a portion of meat on   the broiler (griller) and cooks it quickly on both sides. The   meat is dipped into the sauce before eating. Use wooden   chopsticks or small forks/fondue forks.

Per serving (excluding unknown items): 452 Calories; 36g Fat (71% calories from fat); 0g Protein; 34g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Sent  by Mike Keri [mkeri@vip.net] on 4/19/98


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                     *  Exported from  MasterCook  *

                           Korean Barbecue Beef

Recipe By     : Barbara Price
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           soy sauce
   6      tablespoons   sugar
   4      tablespoons   sesame oil
     1/2  teaspoon      pepper
   6                    Green onions -- finely chopped
   4      cloves        garlic -- minced
   1      tablespoon    sesame seeds
   2      pounds        tenderloin tips
   4      tablespoons   peanut oil

 Combine first seven ingredients.

 Pour into a shallow, flat pan and place tenderloin tips in marinade.  Cover and let stand for 2 - 3 hours, turning occasionally.

 Remove tips and stir fry quickly in hot peanut oil in wok.

 Serve on a bed of rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Korean Barbecued Beef

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Korean                           Beef & Veal
                Barbeque & Grilling

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   toasted sesame seed
     1/3  cup           soy sauce
   2      tablespoons   sake -- (or dry vermouth)
   1      tablespoon    molasses
   1      teaspoon      toasted sesame oil
     1/4  teaspoon      pepper
   1 1/2  pounds        beef sirloin steak -- boneless, in 1"
                        cubes
                        skewers -- 4 to 6"
                        toasted white and black sesame seed
                        white radish relish

Based on the classic Korean entre made with beef short ribs, this easier-to-eat appetizer features beef sirloin. Blend the 2 tablespoons toasted sesame seed in a covered blender container till ground. Transfer to a small bowl; stir in soy sauce, sake, sesame oil and pepper. Place beef cubes in a heavy plastic bag; add marinade. Seal bag and turn to coat. Chill for 2-4 hours turning bag occasionally. Meanwhile soak wooden skewers in water for 30 minutes. Drain meat, reserving the marinade. Thread two meat cubes onto each skewer. Place skewers on the rack of an unheated broiler pan; broil 3-4" from the heat for 12-14 minutes or till done, turning once and brushing with reserved marinade. Arrange skewers on a serving plate. Sprinkle with toasted white and black sesame seed. Serve with White Radish Relish. Makes 18 servings.

Per serving (excluding unknown items): 1511 Calories; 97g Fat (59% calories from fat); 129g Protein; 23g Carbohydrate; 433mg Cholesterol; 5837mg Sodium

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 21.

Sent  by Mike Keri [mkeri@vip.net] on 4/19/98


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                     *  Exported from  MasterCook  *

                              Korean Bulgoki

Recipe By     : The California Culinary Academy
Serving Size  : 5    Preparation Time :4:00
Categories    : Korean                           Beef & Veal
                Barbeque & Grilling

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           soy sauce
   1      cup           rice wine -- (such as sake or
                        -- shaoxing)
   1      teaspoon      dark sesame oil
   2      small         jalapeno or serrano chiles -- thinly sliced
   1      teaspoon      fresh ground black pepper
   5                    green onions -- (including tops),
                        -- thinly sliced
   1      tablespoon    minced garlic
                        thumb-sized piece of fresh ginger -- peeled and minced
   4      pounds        meaty thick-cut short ribs
     1/4  cup           sesame seeds
   2      tablespoons   minced cilantro
                        steamed rice -- for accompaniment

1. Mix soy sauce, wine, oil, chiles, black pepper, green onions, garlic, and ginger in large roasting pan. Add ribs, turning them several times in liquid. Cover pan with foil or plastic wrap and let ribs marinate 3 hours at room temperature or overnight in the refrigerator, turning several times to coat meat thoroughly.

2. Preheat oven to 375 degrees F. Remove and reserve ribs and pour marinade into bowl. Return ribs to pan, bone side down, leaving some space between them. Bake until tender (40 minutes to 1 hour, depending on thickness), brushing with reserved marinade every 10 minutes.

3. At the final basting, sprinkle ribs with sesame seed. When done, remove from oven, sprinkle with cilantro, and serve immediately with steamed rice.

Per serving: 1219 Calories; 101g Fat (78% calories from fat); 45g Protein; 20g Carbohydrate; 202mg Cholesterol; 2608mg Sodium

NOTES : Salty, spicy, grilled Korean short ribs have attained worldwide popularity in recent years. This version is oven baked.

Sent  by Mike Keri [mkeri@vip.net] on 4/19/98


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                     *  Exported from  MasterCook  *

                           Korean Ribeye Steak

Recipe By     : Stu Hopper
Serving Size  : 2    Preparation Time :0:30
Categories    : Korean                           Beef & Veal
                Barbeque & Grilling

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      rib           eye
   1      bunch         green onion cut in pieces
   1      clove         garlic or 1 tbs minced garlic from jar
   1      teaspoon      black pepper
     1/8  cup           red wine vinegar
     1/8  cup           extra virgin olive oil
     1/8  cup           sesame oil
     1/3  cup           soy sauce
   2      tablespoons   brown sugar
   1                    pear sliced -- (optional)

1.  Combine all ingredients except steak.

2. Mix well

3. Add steak to marinade and place in refridgerator overnight.

4. Grill to your liking.

Per serving (excluding unknown items): 322 Calories; 27g Fat (74% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2750mg Sodium

Serving Ideas : Serve with rice

Sent  by Mike Keri [mkeri@vip.net] on 4/19/98


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                     *  Exported from  MasterCook  *

                               Korean Salad

Recipe By     : Mary Davis
Serving Size  : 1    Preparation Time :0:00
Categories    : Korean                           Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --salad--
   1      bag           spinach washed
   1      can           waterchestnuts -- canned thinly
                        -- sliced
   2                    eggs hard boiled
   1      can           bean sprouts drained
   1      package       bacon crisp -- crumbled
                        --dressing--
     3/4  cup           sugar
     1/4  cup           vinegar -- (1/2)
   1      cup           oil -- (1/2)
     1/3  cup           catsup -- (1/2)
   2      teaspoons     worcesterster
                        onion to taste
                        salt to taste

Salad Tear spinach into bite sized pieces. Dressing Blend in Blender untill smooth.         

Per serving: 2822 Calories; 230g Fat (71% calories from fat); 17g Protein; 189g Carbohydrate; 367mg Cholesterol; 1200mg Sodium ###

Per serving (excluding unknown items): 580 Calories; 0g Fat (0% calories from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Sent  by Mike Keri [mkeri@vip.net] on 4/19/98


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                     *  Exported from  MasterCook  *

                    Korean Sesame And Ginger Marinade

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Korean                           Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----for beef -- lamb, pork-----
   4      large         garlic cloves -- crushed
   2      teaspoons     fresh grated ginger root
   2      tablespoons   sugar
   2      tablespoons   peanut oil
   2                    scallions -- chopped
     1/2  teaspoon      crushed -- dried hot red
                        -- pepper
   2      tablespoons   toasted white sesame seeds
   6      tablespoons   soy sauce

Combine all ingredients in a bowl.  Makes about 1-1/2 cups.

Per serving (excluding unknown items): 421 Calories; 27g Fat (56% calories from fat); 7g Protein; 40g Carbohydrate; 0mg Cholesterol; 6180mg Sodium

Sent  by Mike Keri [mkeri@vip.net] on 4/19/98


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                     *  Exported from  MasterCook  *

                           Lady Baltimore Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          sifted cake flour
   2 1/2  teaspoons     baking powder
     1/4  teaspoon      cream of tartar
     1/2  cup           butter
   1 1/2  cups          sifted sugar
     1/2  cup           milk
   1      teaspoon      vanilla
   6                    Egg whites -- stiffly beaten

 Sift flour once, measure, add baking powder and cream of tartar and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Add vanilla; fold in egg whites.

 Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 30 minutes.

 Spread Lady Baltimore Filling between layers and Lady Baltimore Frosting on top and sides of cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Lady Peas

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         salt pork
   1 1/2  pounds        fresh Lady peas
                        Cold water
   1      teaspoon      bacon grease
   1      teaspoon      sugar
   1      teaspoon      salt -- or to taste)
   1                    Onion -- quartered
     1/4                Hot pepper -- optional

 Cut slits in washed and dried salt pork.

 In medium sized saucepan cover meat with about a quart of cold water.  Boil, covered, until meat is tender and water has evaporated down to about a cupful.  Add another quart of cold water to the meat.

 Add peas, bacon grease, sugar, onion and hot pepper.  Bring to a boil, cover again and lower fire to medium low.

 When peas have become slightly tender - about 30 minutes - add salt.

 Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Lamb Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Lamb                             Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   corn oil
   2      pounds        stewing lamb -- cut in 2" cubes
   1                    Beef bouillon cube
   2      teaspoons     salt
   1                    Bay leaf
     1/4  teaspoon      crushed dried thyme leaves
   4 1/2  cups          water
   6                    Carrots -- cut in 3" strips
  12      small         white onions
     1/4  cup           corn starch

 In skillet heat corn oil over medium heat.

 Add lamb; brown on all sides.

 Add next 4 ingredients and 4 cups of the water.  Cover; bring to boil.  Reduce heat; simmer 1 1/2 hours.

 Add carrots and onions.

 Simmer 1/2 hour or until tender.

 Mix corn starch and 1/2 cup water.

 Stir into lamb mixture.

 Bring to boil, stirring constantly; boil 1 minute.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Lasagna Mexicana

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Beef & Veal                      Mexican
                Pasta & Couscous                 Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Corn Tortillas
   1      Pound         Ground Beef
   1      Cup           Salsa
   1      15 Oz Can     Tomato Sauce
   1      Package       Taco Seasoning
   1      16 Oz Tub     Cottage Cheese
   2                    Eggs
   1      Teaspoon      Oregano
   1 1/2  C             Shredded Cheddar & Jack Cheese -- mixed

Heat oven to 375.  Brown meat & drain. Stir in salsa, tomato sauce and taco seasoning. Simmer, stirring frequently, for 5 minutes.
In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of 13 * 9" baking dish with half the tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat.  Arrange remaining tortillas over cheese mixture.
Spread remaining meat mixture over all and top with shredded cheese.  Bake for 30-35 minutes or until bubbly. Let stand 10 minutes before serving.

Lynn Herrick



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Nutr. Assoc. : 0 0 0 0 0 0 0 0 4922

                     *  Exported from  MasterCook  *

                           Lazy Man's Beef Stew

Recipe By     : Helen Burton & Alice Pardee
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups & Stews                    Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef -- cubed
   4                    carrots -- cut into chunks
   1      package       froen peas
   2                    onions -- sliced
   1      can           tomato soup
   1                    bay leaf
   4      medium        potatoes -- cut in quarters
   1      can           mushrooms
     1/2  cup           Burgundy

Mix al ingrerdients in a greaseed 2 1/2 quart casserole.  Cover and cook at 275 degrees for 5 hours.


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                     *  Exported from  MasterCook  *

                                Leek Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      stalks        leeks -- sliced
                        mushrooms -- optional
   3      tablespoons   butter
   3      cups          beef broth
                         -- to thicken

Cook leeks and mushrooms (optional) in butter until soft. Add broth and simmer until hot.  Thicken with flour.  Serve

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                     *  Exported from  MasterCook  *

                          Left Over Green Beans

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- chopped
   1                    potato -- chopped
                        butter
   1      cup           green beans
                        chicken stock
                        bread crumbs

Cook onions and potatoes in butter in frying pan for a few minutues.  Add green beans and stock.  Pour into baking dish, cover with bread crumbs and bake 20 minutes in oven.

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                     *  Exported from  MasterCook  *

                          Lemon & Pineapple Mold

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      lemon jello -- (3 oz. each)
   1      can           pineapple chunks -- (small)
   3 2/3  cups          water and pineapple juice
     1/8  cup           vinegar
     1/2  cup           celery -- sliced thin
   1      jar           pimiento -- (small)
   2      tablespoons   green pepper
     1/2  small         cucumber
   1      Dash          salt
                        Grated onion -- little

  Mix all ingredients and set in mold in refrigerator until set.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Lemon Ambrosia Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           crushed pineapple -- drained (8 1/2 oz.)
                        Water
                        Reserved pineapple syrup
   1      package       Pillsbury Lemon Basic Bundt Cake Mix
   3                    Eggs
     1/3  cup           soft margarine or butter
     1/2  cup           miniature marshmallows
     1/4  cup           shredded coconut

 Preheat oven to 350 degrees.

 Lightly grease bottom only of 13x9 inch pan.

 Add water to reserved pineapple syrup to equal 1 cup; blend with Packet 1 (cake mix), eggs and margarine in large bowl until moistened.  Beat 2 minutes at medium speed.

 Fold in drained pineapple, marshmallows and coconut.

 Pour into prepared pan.

 Bake at 350 degrees 30 to 40 minutes or until toothpick inserted in several places comes out clean.

 Cool cake in pan on cooling rack.

 Blend Packet 2 (Glaze mix) with 1 1/3 Tbsp. warm water.  If necessary add a few drops more to make glaze consistency.  Drizzle over cooled cake.

Store cake loosely covered.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Lemon Bar Cookies

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   1      cup           confectioners sugar
   1      Cup           oleo
     1/2  teaspoon      salt
   4                    Eggs -- well beaten
   1 3/4  cups          sugar
     1/2  cup           lemon juice
     1/4  teaspoon      salt
   1      teaspoon      baking powder
   2      tablespoons   flour
   1      cup           coconut

 Mix 2 cups flour, confectioners sugar, oleo, and 1/2 Tsp. salt with pastry blender.

 Pat mixture into a 9 x 13 pan.

 Bake at 350 degrees for 20 minutes.

 Mix eggs, sugar, lemon juice, salt, baking powder, 2 Tbsp. flour and coconut well.

 Pour over crust.

 Bake 15 to 20 minutes.

 Cut while warm.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Lemon Barbecued Chicken

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken breast -- split
   1 1/4  cups          catsup
   1      can           frozen lemonade -- thawed, undiluted
                        -- (6noz.)
     3/4  cup           water
     1/4  cup           Worcestershire sauce
     1/4  cup           prepared mustard
     1/4  cup           corn oil
   2      tablespoons   instant minced onion

Mix together catsup, lemonade, water, Worcestershire sauce, mustard, corn oil and onion.

Simmer uncovered 5 minutes.

Place chicken over hot coals on grill, skin side up, about 8" from heat.

Cook, basting frequently and turning several times, about 25-30 minutes, or until fork can be inserted in chicken with ease.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Lemon Blueberry Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    graham cracker crumb crust -- or (9 inch)
                        baked pastry shell
   3                    Egg yolks
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
     1/2  cup           ReaLemon Juice from Concentrate
   1 1/2  teaspoons     grated lemon rind -- optional
                        Yellow food coloring -- optional
   1      can           Comstock Brand Blueberry Filling or -- chilled (21 oz.)
                        -- Topping
                        Whipped topping or whipped cream

 Preheat oven to 350 degrees.

 In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon juice, rind and food coloring if desired.

 pour into prepared crust.

 Bake 9 minutes.  Cool.  Chill.

 Top with blueberry filling.

 Garnish with whipped topping.

Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Lemon Cut-Out Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- softened
   1 1/2  cups          sugar
   1                    Egg
   2 3/4  cups          unsifted flour
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
     1/2  cup           ReaLemon Reconstituted Lemon Juice
                        Colored sugar or Lemon Icing

 In large mixer bowl, cream together butter and sugar; beat in egg.

 Stir dry ingredients together; add alternately with ReaLemon to creamed mixture.  Mix well.  (Dough will be soft)

 Chill overnight.

 Preheat oven to 400 degrees.

 On well-floured surface, roll out 1/3 of dough to 1/8" thickness; chill remaining dough.

 Cut out cookies with floured cutters; sprinkle with colored sugar if desired.

 Place 1" apart on greased baking sheets.

 Bake 6 to 8 minutes or until edges are lightly browned.

 Cool, Ice and decorate if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Lemon Dream Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      envelopes     Dream Whip Whipped Topping Mix
   2 3/4  cups          cold milk
   2      packages      Jell-O Brand Lemon Flavor Instant Pudding -- (4 servings size)
                        -- and Pie Filling
   1                    Baked 9" pie shell -- cooled

 Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl.

 Add remaining 1 3/4 cups milk and the pudding mix.  Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

 Spoon into pie shell.

 Garnish with lemon slice, if desired.

 Chill at least 4 hours.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Lemon Filling

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Juice and grated rind of 1 lemon
     1/2  cup           sugar
     3/4  cup           water
   2 1/2  tablespoons   cornstarch
   2      tablespoons   water
   1                    Egg yolk

 Combine lemon juice, rind, sugar and 3/4 cup water.  Slowly bring this mixture to boiling point.

 Make a smooth paste of cornstarch and the 2 Tbsp. of water.  Add slowly to syrup, stirring constantly.  Cook until mixture is thick and clear, or about 5 minutes.  Remove from heat.

 Add small amount of slightly beaten egg yolk.  Beat vigorously.  Return to remaining mixture and blend well.  Cool.

Makes 1 1/2 Cups.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Lemon Fluff

Recipe By     : Beddie Ivey
Serving Size  : 1    Preparation Time :0:00
Categories    : Jell-O & Parfait Deserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large   can   Pet milk - chill 3 hours
   1      4 ounces pkg  lemon jello
   1 1/3  cups          hot water
     1/4  cup           lemon juice
   1      cup           sugar
   2 1/2  cups          vanilla wafers -- crush into crumbs

 Dissolve jello in hot water. Chill till partly set, whip till fluffy.

 Add lemon juice and sugar.

 Whip chilled milk, fold into jello.

 Line bottom of dish (9x13 pan) with vanilla wafers crumbs, pour jello mixture on top of wafers, top with crumbs.

 Chill until firm.

 Cut in squares to serve.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Lemon French Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           salad oil
     1/4  cup           sugar -- up to 1/3
     2/3  cup           lemon juice
   1 1/2  teaspoons     salt
   2      teaspoons     paprika
   1      teaspoon      minced onion.

 Mix all ingredients in a jar.

 Shake well.

 Refrigerate.

 Shake before using.

Makes 1 2/3 Cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Lemon Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          confectioners sugar
   2      tablespoons   ReaLemon
                        Food coloring if desired

 Mix confectioners sugar and ReaLemon until smooth.  Add food coloring if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Lemon Lime Jello Salad

Recipe By     : Beddie Ivey
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Boxes         jello
   1      cup           applesauce
   1      cup           celery -- chopped
     1/2  cup           nuts
     1/4  cup           cherries -- chopped
   2      cups          lemon lime carbonated beverage
   1      cup           Pet milk

 Dissolve jello and applesauce over low heat, cool.

 Add celery, nuts, cherries and beverage.  Chill until syrupy.

 Chill Pet milk in ice trays until ice forms.  Whip milk, add lemon juice and add to first mixture.

 Add a few drops of green food coloring is desired, chill in mold chill firm.

Beddies salad

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Lemon Mace Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   soft butter
   1 1/2  cups          sifted powder sugar
   1      teaspoon      grated lemon peel
     1/4  teaspoon      mace
     1/4  cup           well drain pineapple

 Mix all ingredients well.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Lemon Meringue Dream Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Baked pie shell -- 9"
   7      tablespoons   cornstarch
   1 3/4  cups          sugar
     1/4  teaspoon      salt
   2 1/2  cups          water
   4                    Egg yolks -- beaten
     1/2  cup           fresh lemon juice
   3      tablespoons   butter
   1      tablespoon    grated lemon peel
                        MERINGUE:
   4                    Egg whites -- room temperature
     1/4  teaspoon      cream of tartar
     1/2  cup           sugar
   1      teaspoon      vanilla

 Prepare baked pie shell and cool.

 In saucepan, combine cornstarch, sugar, salt, water, egg yolks, fresh lemon juice and butter.  Bring to boil over direct heat, stirring constantly.  Reduce heat and cook, stirring frequently, until thickened, about 3 to 4 minutes.

 Remove from heat; stir in grated lemon peel. Pour into 9" baked pied shell.  Top with meringue.

 Beat egg whites until frothy; add cream of tartar.  Continue beating until egg whites hold in soft peaks.  Gradually add sugar, beating well after each addition.  Add vanilla beating until firm peaks are formed.

 Spread meringue on lemon filling starting at edges and working toward center of pie.  Seal to crust edges with spatula tip.

 Bake in 350 degree oven until meringue is golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Lemon Poppy Seed Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Pillsbury

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Pillsbury Lemon Basic Bundt Cake Mix
   3                    Eggs
     1/3  cup           soft margarine or butter
   1      cup           water
   2      tablespoons   poppy seed

 Preheat oven to 350 degrees.

 Generously grease a 12 Cup Bundt Fluted tube pan.

 In large bowl, blend Packet 1 (cake mix) and remaining ingredients until moistened.  Beat 2 minutes at medium speed.

 Pour into prepared pan.

 Bake at 350 degrees for 35 to 45 minutes or until top springs back when touched lightly near center.

 Blend Packet 2 (glaze mix) with 1 Tbsp warm water.  If necessary, add a few drops more water to make glaze consistency.

 Spoon over cooled cake.

 Store cake loosely covered.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Lemon Supreme Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Duncan Hines Lemon Supreme Deluxe Cake
                        -- mix
   1      package       lemon instant pudding mix -- (4 serving size)
     1/2  cup           Crisco oil
   1      cup           water
   4                    Eggs

 Blend all ingredients in large bowl, then beat at medium speed for 2 minutes.

 Bake in a greased and floured 10" tube pan at 350 degrees for about 45 - 55 minutes, until center springs back when touched lightly.

 Cool right side up for about 25 minutes, then remove from pan.

GLAZE: 1 Cup confectioners sugar 2 Tbsp. milk or lemon juice

 Blend together then drizzle over cake.

NOTE:  Be sure to use Crisco oil as some other oils may cause the cake to fall.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Lemon-Dill Spread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Spreads                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- softened
     1/2  cup           mayonnaise
   1      teaspoon      grated lemon rind
   2      teaspoons     lemon juice
     1/2  teaspoon      dried dill weed
     1/4  teaspoon      salt

In Medium bowl with mixer at medium speed beeat together cream cheese, mayonnaise, lemon rind, lemon juic, dill weed and salt until smooth.  Cover, refrigerate. 
Makes 1 1/3 cups.

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                     *  Exported from  MasterCook  *

                         Lemon-Parsleyed Carrots

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         carrots -- sliced
   1      tablespoon    chopped parsley
   1      teaspoon      grated lemon peel
   1      tablespoon    fresh lemon juice
   1      tablespoon    sugar
   1      dash          salt
   2      tablespoons   butter or margarine

 Scrape, then slice carrots.

 Cook in a small amount of salted water until just tender, drain.

 Meanwhile, combine remaining ingredients in a small skillet, bring to a boil.

 Pour over hot, cooked carrots and mix lightly.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Leslie's One Dish Meal

Recipe By     : Cookbook USA
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Potatoes -- sliced
                        Carrots -- sliced
   4                    Veal Cutlet -- or beef
   1      package       Onion Soup Mix -- dry
   1      can           Cream Of Mushroom Soup

Cover bottom of 9x13 inch pan with sliced carrots and potatoes.  Place cutlets on top.  Sprinkle dry soup mix over meat and vegetables, then spoon soup on to top and spread - do not stir.  (Soup will not appear to cover entire dish.)  Bake in 350 degree oven for about 45 minutes or until vegetables are done.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Libby's Famous Pumpkin Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs -- slightly beaten
   1 3/4  cups          Libby's Solid Pack Pumpkin
     3/4  cup           sugar
     1/2  teaspoon      salt
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground ginger
     1/4  teaspoon      ground cloves
   1 1/2  cups          undiluted Carnation Evaporated Milk
   1      9"            unbaked pie crust with high fluted
                        -- edge

 Preheat oven to 425 degrees.

 Combine filling ingredients in order given; pour into pie shell.

 Bake 15 minutes.  Reduce temperature to 350 degrees.

 Bake an additional 45 minutes or until knife inserted near center comes out clean.

 Cool; garnish, if desired, with whipped topping.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Light & Creamy Pumpkin Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           canned pumpkin
     1/2  cup           cold milk
   1      package       jello vanilla instant pudding and pie -- (6 serving)
                        -- filling
   1      teaspoon      pumpkin spice
   3 1/2  cups          Birds Eye Cool Whip Whipped Topping -- thawed
   1                    Keebler Graham Cracker Ready-Crust Brand
                        -- pie crust

 Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl.  Beat at lowest speed of electric mixer until well blended, about 1 minute.

 Fold in 2 1/2 cups of the whipped topping.  Spoon into crust.  Freeze until firm, about 4 hours.

 Top with remaining whipped topping.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Light 'n Fruity Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       jello gelatin -- any flavor (3 oz.)
     2/3  cup           boiling water
   2      cups          ice cubes
   1      Container     Cool Whip -- thawed
   1                    Baked 8 or 9" graham cracker crumb crust -- cooled

 Dissolve gelatin completely in boiling water, stirring 3 minutes.  Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes.

 Remove any unmelted ice.

 Using wire whip, blend in whipped topping; then whip until smooth.

 Chill.  If necessary, until mixture will mound.

 Spoon into pie crust.

 Chill 2 hours.

 Garnish with fruit, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Light And Easy Picante Fish

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          fresh mushrooms
   1      medium        green or red sweet pepper -- seeded and cut into
                        -- 1" pieces
   1      small         onion -- halved and sliced
   2      tablespoons   chicken broth or water
   4                    fish fillets -- 3/4 inch thick
     1/2  teaspoon      dried oregano -- crushed
   1      cup           picante sauce or salsa
   2      tablespoons   grated Parmesan cheese

 In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion, and broth.  Micro-cook, covered, on 100% power (high) 5 to 6 minutes or till tender, stirring once.

 In an 8x8x2 inch mircowave-safe baking dish place fish fillets in a even layer.  Micro-cook, covered, on high 4 to 5 minutes or till fish flakes easily with a fork.

 Drain juices.  With a slotted spoon, place vegetables atop fish; sprinkle with oregano.

 Spoon salsa over vegetables.  Micro-cook, uncovered, 1 to 2 minutes or till heated through.

 Sprinkle with Parmesan cheese.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Lighting Layer Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/3  cups          sifted cake flour
   2      teaspoons     baking powder
   1      teaspoon      salt
   2                    Eggs -- unbeaten
                        Soft shortening as needed
   1      Cup           milk
   2      cups          sugar
   1      teaspoon      vanilla

 Sift flour once, measure, add baking powder and salt and sift together three times.

 Break eggs in cup and add enough shortening to fill cup.

 Put all ingredients into mixing bowl and beat vigorously 2 minutes.

 Bake in three greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Lime Broiled Chicken

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    broiler chicken -- 3 pounds each
                        salt and pepper
                        Lime Sauce:
     1/2  cup           corn oil
     1/2   cup          lime juice
   2      tablespoons   chopped onions
   2      teaspoons     dried tarragon
   1      teaspoon      salt
     1/2  teaspoon      ginger
     1/2  teaspoon      red pepper sauce -- bottled
     1/4  teaspoon      garlic powder

Cut up chicken.  Sprinklee chicken pieces with salt and pepper.  Place in a single layer in a baking dish.  Set aside, combine all ingredients for sauce in blender container; cover and blend until smooth.  Pour over the chicken.
Marinate at least 3 hours, turning chicken occasionally.  After chicken has marinated, place on barbecue grill over hot coals, about 5 inches from heat, skin side up.  Close barbecue hood.  Vruysh with the sauce after 10 minutes.  Turn aster 20 minutes and baste.  Continue cooking about 15 to 20 minutes more.

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NOTES : For cook out on Grill.
                     *  Exported from  MasterCook  *

                              Lime Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           plain yogurt
   2      tablespoons   sugar
   1      tablespoon    lime juice
   1      tablespoon    grated lime rind
     1/4  teaspoon      ginger
     1/4  teaspoon      ground mace
     1/4  teaspoon      grated nutmeg

 Combine ingredients and blend well.

 Chill several hours or overnight.

 Especially good with seafood or serve over fresh fruit salad.

Makes 1 cup.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Lime Mint Salad #1

Recipe By     : Beddie Ivey
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Boxes         Lime jello
   2      cups          Apple sauce
     1/2  cup           chopped celery
     1/2  cup           nuts
     1/4  cup           chopped cherries
   2      cups          Lemon Lime Carbonated beverage
   1      cup           undiluted evaporated milk
   2      tablespoons   Lemon juice
                        Green food color

 In sauce pan heat jello and apple sauce over low heat till jello is dissolved.  Cool.

 Add celery, nuts, cherries and Lemon Lime beverage.  Chill until syrupy.

 Chill evaporated milk in ice trays until it forms ice around edges of trays.  Whip and add Lemon juice.  Add to first mixture and add a few drops of green food coloring if desired.

 Fold in a 1 quart mold.  Chill until firm.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Lime Mint Salad #2

Recipe By     : Beddie Ivey
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Boxes         lime jello
   2      cups          apple sauce
   1      cup           chopped celery
     1/2  cup           nuts
     1/4  cup           chopped cherries
   2      cups          Lemon Lime carbonated beverage
   1      cup           undiluted evaporated milk -- chilled in ice tray
   2      tablespoons   lemon juice
                        Green food color if desired

 In saucepan heat jello and applesauce over low heat until jello is dissolved.  Cool.

 Add celery, nuts, cherries and carbonated beverage.  Chill until syrupy.

 Chill evaporated milk in ice trays until it forms a thick icy edge around edges of trays.  Whip milk, add lemon juice, and whip again.

 Add milk mixture to jello mixture.  Add a few drops of food coloring if desired.

 Fold in a 2 quart mold.  Chill until firm.  Serve.

This has a tartly taste.

Biddie

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Linda's Pie

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Deep dish frozen pie crust
   1 1/2  cups          sugar
   3      tablespoons   flour
   1      cup           buttermilk
   3                    Eggs
     1/2  cup           butter -- melted
   1      teaspoon      vanilla
                        Nutmeg

 Mix in blender and pour in uncooked crust.

 Put crust in oven and pour from blender to keep from spilling.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Lois Roast Turkey

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Turkey                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    turkey
   3      stalks        celery
   2      large         onions
   2                    apples
   1      quart         warm water
                        salt and pepper -- to taste

Place turkey in covered roasting pand and add remaining ingredients.

Salt and pepper turkey as usual.

Preheat oven to 475 degrees. About 9 or 10 o'clock the night befoaare.  Cook turkey for 1 hour.  Turn heat off and leave in oven until moring.  Do not open oven dorrl

This is for any size turkey.  Use stock in pan for dressing.

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                     *  Exported from  MasterCook  *

                           Louisiana Apple Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           vegetable oil
   2      cups          sugar
   2                    Well beaten eggs
   1      teaspoon      vanilla extract
   3      cups          sifted flour
   1      teaspoon      cinnamon
   2      teaspoons     soda
     1/2  teaspoon      salt
   4      cups          peeled and finely chopped Delicious
                        -- apples
   1      cup           chopped nuts

 Combine apples, sugar and nuts and let stand for 40 minutes.

 Sift dry ingredients to together.

 Using hands, combine dry ingredients and the apple mixture.

 Work in oil, vanilla and then eggs.

 Beat 20 strokes, only.

 Grease the bottom of a tube pan.

 Bake cake 1 hour and 5 minutes at 350 degrees.

 Cool.

 Ice with brown sugar icing (see icing section)

 This cake keeps well if wrapped in foil.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Lucill's Cranberry Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cranberries
   1                    Orange
   1      cup           sugar
   1                    lemon -- Juice of
   1      cup           celery
   1      Cup           nuts
   1      package       jello
   1 1/2  cups          water

 Mix cranberries, orange, sugar and lemon juice together.  Set aside for 1 hour.

 Mix remaining ingredients together with cranberry mixture.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Luscious Layers

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       jello instant pudding and pie filling
   1 1/2  cups          cold milk
   1      cup           thawed cool whip topping

 Prepare pudding mix as directed on package, using 1 1/2 cups milk.  Spoon 1/4 cup of the pudding into each of 4 dessert glasses.

 Fold whipped topping into remaining pudding.  Spoon over plain pudding in glasses.

 Garnish each with additional whipped topping if desired.

Makes 2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Mable Wheeler's Blueberry Pancakes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot Cake & Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           pancake mix
   1      Cup           milk
   1                    Egg
   1      tablespoon    vegetable oil
   1      can           Comstock Blueberry Pie Filling -- (21 oz.)
   2      tablespoons   butter
     1/4  cup           orange juice
     1/2  cup           firmly packed light brown sugar

 In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend well.

 Drain pie filling; reserve syrup.

 Gently stir berries into batter.

 Pour about 1/4 Cup batter onto hot griddle.  Cook until bubbles form on top and underside is golden brown.

 Turn; brown other side.

 Repeat with remaining batter.

 In small saucepan, combine reserved syrup, butter, orange juice and sugar.  Cook and stir until butter melts.

 Serve over pancakes.

NOTE:  Sauce may be stored and used over ice cream or cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Macaroni and Beef Bake

Recipe By     : Virginia Akerley
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Pasta & Couscous                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           chopped onion
     1/4  cup           chopped celery
   2      tablespoons   shortening
   2      cups          cooked beef -- cubed
   2      tablespoons   chopped sweet pickled
   1       #2           canned tomatoes
     1/2  teaspoon      salt
   1      cup           macaroni
     1/2  cup           grated cheese -- or
                        crushed potato chips

Cook onion and celery in shortening until golden.  Add meat, pickle and tomatoes.  Simmer 15 minutes.  Add seasonings.

Cook macaroni, drain.  combine meat mixture with macaroni.  Place in casserole.  Bake at 350 degrees for 25 minutes.  Sprinkle with cheese; bake 15 minutes more.

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                     *  Exported from  MasterCook  *

                          Macaroni Shrimp Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta & Couscous                 Salads & Salad Dressings
                Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         short macaroni -- salad type
   1      cup           sweet pickle relish -- well drained
     3/4  cup           finely chopped green pepper
     1/4  cup           finely chopped onion
   1      can           chopped pimiento -- drained (2 oz.)
   1      can           sliced mushrooms -- drained (4 oz.)
     1/2  pound         tiny salad shrimp -- cooked (about 1
                        -- cup)
   1 1/2  cups          salad dressing of your choice -- up to 2

 Cook macaroni in boiling salted water 10 to 12 minutes until barely tender.  Drain and rinse under cold water.

 Combine with remaining ingredients.

 Add dressing and stir to blend.

 Chill well before serving.

 Good with Sour Cream Dressing. (see recipe)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Magic Cookie Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           margarine or butter
   1 1/2  cups          graham cracker crumbs
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
   1      cup           semi-sweet chocolate morsels
   1 1/3  cups          flaked coconut
   1      cup           chopped nuts

 Preheat oven to 350 degrees (325 degrees for glass dish)

 In 13x9" baking pan, melt margarine in oven.

 Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs.

 Top with remaining ingredients; press down firmly.

 Bake 25 to 30 minutes or until lightly browned.

 Cool.  Chill thoroughly is desired.

 Cut into bars.

 Store loosely covered at room temperature.

Makes 36 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Magic Lemon Meringue Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FILLING:
   1                    Baked 8" pastry shell -- cooled, or 8" crumb
                        -- crust
   1      can           sweetened condensed milk
     1/2  cup           lemon juice
   1      teaspoon      grated lemon rind
   2                    Egg yolks
                        MERINGUE:
   2                    Egg whites
     1/4  teaspoon      cream of tartar
     1/4  cup           sugar

 In medium bowl, combine sweetened condensed milk, lemon juice and rind; blend in egg yolks.

 Turn into cooled crust.

 In small size bowl, beat egg whites with cream of tartar until soft peaks form.

 Gradually beat in sugar until stiff peaks form when beater is raised.

 Spread over filling; seal to edge of crust.

 Bake in slow (325 degrees) oven 12 to 15 minutes or until meringue is golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Magic Pumpkin Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Unbaked 9" pastry shell
   2      cups          canned pumpkin
   1      can           sweetened condensed milk
   1                    Egg
     1/2  teaspoon      salt
     1/2  teaspoon      nutmeg
     1/2  teaspoon      ginger
     3/4  teaspoon      cinnamon

 In large size bowl, blend together all ingredients.

 Turn into shell.

 Bake in moderate (375 degrees) oven 50 to 55 minutes, or until knife inserted near center comes out clean.

 Cool.

 Refrigerate at least 1 hour.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Maids Of Honor

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Tarts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
   1      tablespoon    sugar
     1/2  teaspoon      salt
     1/3  cup           shortening
   2      tablespoons   cold milk -- up to 3
     1/3  cup           soft butter
     1/2  cup           sugar
   1 1/2  teaspoons     grated lemon peel
   2      large         eggs
   1      tablespoon    cream sherry
     3/4  cup           finely ground blanched almonds
     1/4  teaspoon      salt
     1/4  cup           flour
   4      teaspoons     red or green jelly

 Combine 1 cup sifted flour with 1 Tbsp. sugar and 1/2 Tsp. salt.  Cut in  shortening until particles are size of peas.  Stir in 2 to 3 Tbsp. cold milk, add just enough to make a stiff dough.

 Divide dough into 8 portions and shape each into a small ball.

 Roll, 1 at a time, on lightly floured board to 4" circle.

 Fit into plain or fluted tart pans (3 1/2" in diameter, 1 1/4" deep).  Trim edges.

 Set tarts on baking sheet and partially bake pastry in center of moderately hot oven, 375 degrees for 12 minutes.

 Meanwhile, cream butter with sugar and lemon peel until light and fluffy.

 Add eggs, 1 at a time, beating well after each addition.

 Beat in sherry, almonds and salt.

 Gradually beat in flour (Batter may appear curdled).

 Spoon into hot, partially baked tart shells.

 Return to moderately hot oven for 20 minutes.

 Remove from oven and spoon 1/2 Tsp. jelly onto center of each.

 Return to oven for 3 to 5 minutes longer, until tarts are golden brown.

 Remove from oven.

 Let stand 10 minutes, then remove from pans.

 Cool on wire rack.

Yield:  8 tarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Mandarin Rice Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice                             Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cooked rice
     1/2  cup           chopped green pepper
   1      tablespoon    finely chopped onion
   2      teaspoons     sugar
   2      teaspoons     soy sauce
   1      can           Mandarin oranges -- drained (11 oz.)
     1/2  cup           French dressing

 Combine all ingredients; mix well and CHILL.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Mandarin Rotini Skillet

Recipe By     : Sargento Cheese
Serving Size  : 6    Preparation Time :0:05
Categories    : Beef & Veal                      Cheese
                Pasta & Couscous                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          rotini -- uncooked
   1      pound         ground beef -- or turkey
   2      cloves        garlic -- minced
  14 1/2  ounces        tomatoes, canned -- diced, drained
  16      ounces        frozen mixed Oriental vegetables
   8      ounces        tomato sauce -- canned
   2      tablespoons   hoisin sauce -- optional
   1      tablespoon    soy sauce
   2      cups          Sargento 4 Cheese Country Blend

Cook pasta according to package directions; drain.  Rinse with cold water.

Brown ground beef with garlic; drain.  Stir in vegetables, tomatoes, tomato sauce, hosin sauce and soy sauce.  Bring to boil; cover and simmer 5 minutes or until vegetables are heated through.

Stir in pasta and 1 cup cheese.  Sprinkle with remaining cheese.  Cover and heat 4 to 6 minutes or until cheese is melted and pasta is heated through.

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                     *  Exported from  MasterCook  *

                           Mango Peach Chutney

Recipe By     : Cookbook USA # 663101
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Peaches -- chopped
   2      Large         Mangos -- chopped
   1      Large         Green Pepper -- chopped
   2      Large         Onions -- chopped
   2      Large         Jalapeno Peppers -- seeded and chopped
   4      Large         Garlic Cloves -- chopped
     1/2  Cup           Fresh Ginger Root -- peeled and chopped
   1      Teaspoon      Red Pepper Flakes
   3 1/2  Cups          Brown Sugar
   2 1/2  Cups          Cider Vinegar
     1/2  Cup           Raisins

Mix al ingredients together in a large kettle (one that does not react with vinegar), bring to a boil and boil very slowly about 3 hours, stirring frequently and watching closely to prevent burning.

Put boiling hot into freshly sterilized hot jars, sealing with paraffin if they are not canning jars.

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                     *  Exported from  MasterCook  *

                              Maple Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese
   1 1/2  pounds        confectioners' sugar
   1      Tsp.          maple flavoring -- (1 to 2)
   1      tablespoon    milk

 In mixer bowl, beat cream cheese until fluffy.

 Add sifted confectioners' sugar, maple flavoring and milk.  Mix well. Add additional milk, 1 Tsp. at a time if needed for desired consistency.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Marble Mallow Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           oleo
     2/3  cup           brown sugar
   1      teaspoon      vanilla
   2      cups          flour
   3      cups          miniature marshmallows
   1      cup           chocolate chips
   3      tablespoons   oleo
   1      tablespoon    water

 Cream oleo, sugar and vanilla.

 Add flour and mix well.

 Spread in a greased 15 1/2 x 10 1/2 inch jelly roll pan.

 Bake at 350 degrees for 15 minutes.

 Sprinkle top with marshmallows, bake 5 minutes.

 Melt chocolate and oleo in double boiler.  Add water, stir until smooth.  Drizzle over marshmallow layer.

 Cool and cut into bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Marinated Mushrooms

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        button mushrooms -- small
   1 1/4  cups          white wine
     1/2  teaspoon      salt
   2      teaspoons     lemon juice
   3      tablespoons   olive oil
     1/2  teaspoon      paprika
     1/2  teaspoon      pepper
                        Garnish:
                        fresh parsley -- chopped
                        paprika
                        pepper

Wash the mushrooms and dry on paper towels.  Place in a pan with the wine and lemon juice.  Simmer for 5 minutes, strain off the wine and all the mushrooms to cool.  Blend the oil and wine together and season with paprika pepper.  Pour over the mushrooms and garnish with coppped parsley and paprika.

serve chilled as an hour d'oeverse or side salad.

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                     *  Exported from  MasterCook  *

                            Marinated Redfish

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         redfish fillets -- or other fish
                        -- fillets
     1/2  cup           soy sauce
   2      tablespoons   lemon juice -- fresh
   2      cloves        garlic -- minced fine
   1      teaspoon      grated fresh ginger
   1      teaspoon      Worcestershire sauce
                        Salt
                        Pepper
                        Cinnamon

 Place fish fillets in shallow baking dish.

 Combine soy sauce, lemon juice, garlic, ginger and Worcestershire sauce.  Pour over fish and let soak in the dish in refrigerator for 2 hours or overnight.

 Do not drain.

 Remove from refrigerator, sprinkle with salt, pepper and cinnamon.

 Bake at 350 degrees for approximately 20 minutes, until fish flakes easily when tested with a fork.

NOTE:  If baking dish is not temperature proof, bring to room temperature before placing in oven.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Marinated Vegetables

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           English peas -- drained (17 oz.)
   1      can           Shoepeg corn -- drained (17 oz.)
   1      can           french style green beans -- drained (15 1/2
                        -- oz.)
   1      jar           pimento -- diced (2 oz.)
     1/2  cup           celery -- diced
     1/2  cup           onions -- chopped, up to 1
     1/2  cup           green peppers -- chopped
   1      teaspoon      salt
     1/2  teaspoon      pepper
     1/2  cup           oil
     3/4  cup           vinegar
   1      cup           sugar

 In a bowl, lightly mix all vegetables and set aside.

 In a medium saucepan mix salt, pepper, oil, vinegar and sugar.  Bring to a boil over low heat.  Then pour over vegetables.

 Cover mixture and chill for 24 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Marshmallow Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     2/3  cup           light corn syrup
     1/2  cup           hot water
   2                    Egg whites
   1      dash          salt
     1/4  teaspoon      vanilla
     1/4  cup           mayonnaise
   1      tablespoon    grated orange rind

 Combine sugar, corn syrup and hot water.  Heat slowly, stirring until sugar dissolves; then boil without stirring to firm ball or thread stage (248 degrees on candy thermometer).

 Beat egg whites with salt.  When stiff, gradually beat in the hot syrup.

 Add vanilla.

 Fold in mayonnaise and orange rind.

 Serve, separately, so that guest can spoon over fresh fruit.

Makes 2 1/2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Martha Washington White Fruitcake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          candied cherries -- halves
   1      cup           candied pineapple chunks
     3/4  cup           diced citron
     3/4  cup           brandy
     3/4  cup           soft butter
     3/4  cup           sugar
   4      large         eggs -- separated
   2      cups          sifted flour
     3/4  teaspoon      mace
     1/2  teaspoon      salt
     1/2  teaspoon      baking powder
   1      cup           toasted slivered almonds
                        Brandy-sugar glaze
                        Candied fruit for decoration

 Combine cherries, pineapple and citron with 1/2 cup brandy in a small bowl.  Cover closely, and let stand overnight.

 Cream butter with 1/2 cup sugar until light and fluffy.

 Add egg yolks, 1 at a time, beating well after each addition.

 Resift flour with mace, salt and baking powder.  Blend into creamed mixture alternately with remaining 1/4 cup brandy, mixing well.

 Stir in brandy-fruit mixture and almonds.

 Beat egg whites to soft peaks.  Gradually beat in remaining 1/4 cup sugar, beating to a soft meringue.  Fold into batter.

 Turn into greased and paper-lined 9" tube pan.

 Bake below oven center in slow oven, 300 degrees, about 1 hour 50 minutes, until cake test done.

 Remove from oven.

 Cool cake in pan on wire rack.

 Wrap and store in cool place.

 Serve plain or spread top with brandy-sugar glaze and decorate with candied fruits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Mary's Boiled Cookies

Recipe By     : Mary, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     1/2  cup           butter
     1/2  cup           peanut butter
     1/2  cup           milk
   3      teaspoons     cocoa
   3      cups          oatmeal
   1 1/2  teaspoons     vanilla

Mix sugar, butter, peanut butter, milk and cocoa.  Place in saucepan and boil for 3 minutes.

add oatmeal and vanilla.  Drop by teaspoons on dish and cool.


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                     *  Exported from  MasterCook  *

                               Meat Loaf 57

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        ground beef
   1                    Egg -- slightly beaten
   1      cup           soft bread crumbs
     1/2  cup           milk
   3      tablespoons   Heinz 57 Sauce
   1 1/4  teaspoons     salt
   1      dash          pepper

 Combine ground beef, egg, bread crumbs, milk, Heinz 57 sauce, salt and pepper.

 Shape into loaf in lightly greased shallow baking pan.

 Brush top with additional 57 Sauce, if desired.

 Bake in 350 degree oven, 1 hour.

 Allow meat loaf to stand 5 minutes before slicing.

Makes 6 - 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                 Meringue

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    egg whites
     1/4  teaspoon      salt
   6      tablespoons   sugar

Beat egg whites with salt until soft peaks orm.  Gradually add sugar beating unitl stiff peaks form and all sugar is dissolved.

bake at 475 degrees about 4 inutes or until lightly browned.

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                     *  Exported from  MasterCook  *

                           Meringue-Fruit Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
     1/4  cup           shortening
   1      teaspoon      vanilla
   2                    Eggs -- separated
   1 3/4  cups          Bisquick baking mix
     3/4  cup           preserves -- any of your choice
     1/2  cup           sugar
     1/2  cup           flaked coconut

 Heat oven to 350 degrees.

 Mix 1/2 cup sugar, shortening, vanilla and egg yolks until well blended; stir in baking mix until crumbly.  Press mixture lightly in ungreased rectangular pan, 13x9x2 inches.

 Bake until puffed but set, about 15 minutes.

 Spoon preserves by scant teaspoonfuls over hot baked layer, carefully spread to edges.

 Beat egg whites in small bowl until foamy.

 Beat in 1/2 cup sugar, 1 Tbsp. at a time; continue beating until stiff and glossy.

 Stir in coconut.

 Spoon mixture by tablespoonfuls over preserves; carefully spread to cover.

 Bake until meringue is light brown, about 20 minutes; cool.

 Cut into bars, about 2x1 1/2 inches.

Makes 32 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Merry Cookies - Basic Dough

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          butter or margarine -- softened
     3/4  cup           sugar
   1      teaspoon      vanilla
   2                    Eggs -- separated
   3      cups          all-purpose flour
   1      teaspoon      baking powder
     1/2  teaspoon      salt

 Mix butter, sugar, vanilla and egg yolks thoroughly (reserve egg whites for Thumbprint cookies).

 Mix in remaining ingredients.

 Shape into ball; divide into 4 parts.    Use one part of each variation below.

 Wrap remaining parts until read to use.

 Dough can be refrigerated.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Merry Cookies - Candy Cane Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                Basic dough
                        Food color -- if desired
                        Frosting
                        Crushed peppermint candy -- if desired

 Heat oven to 350 degrees.

 Tint dough.

 Shape dough into 1" balls.  Roll balls 4" long.

 Place on ungreased cookie sheet; shape into candy canes.  Bake until set, 10 to 12 minutes.

 Cool 1 to 2 minutes before removing from cookie sheet; cool completely.

 Frost with Frosting.  Sprinkle with peppermint candy.

FROSTING: 3/4 Cup powder sugar 1 Tbsp + 1/4 Tsp. milk 1/4 Tsp. vanilla

 Mix powdered sugar, milk and vanilla until smooth.  Stir in additional milk if necessary.

Makes 18 to 21 cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                  Merry Cookies - Date Pinwheel Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                Basic dough
     1/3  cup           cut-up dates
   3      tablespoons   finely chopped nuts
   3      tablespoons   brown sugar -- packed
   2      tablespoons   water
     1/4  teaspoon      grated orange peel

 Refrigerate dough about 1 hour.

 Mix remaining ingredients in saucepan.  Cook over medium heat, stirring occasionally, until thickened, 2 to 3 minutes; cool.

 Roll dough between two pieces of waxed paper into rectangle, 10x8 inches (moisten surface to keep waxed paper from slipping).

 Spread date mixture evenly over dough.  Roll up tightly, beginning at wide side.

 Wrap in waxed paper; refrigerate until firm enough to slice, about 2 hours.

 Heat oven to 350 degrees.

 Cut into slices about 1/4" thick. (If dough crumbles, let stand at room temperature until softened, about 15 minutes).

 Place on ungreased cookie sheet.   Bake until light brown, 10 to 12 minutes. Makes about 2 1/2 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Merry Cookies - Thumbprint Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                Basic dough
   2                    Egg whites
     3/4  cup           finely chopped walnuts
                        Jam or jelly

 Heat oven to 350 degrees.

 Shape dough into 3/4" balls.

 Beat egg whites slightly.

 Dip balls into egg whites; roll in walnuts.

 Place about 1" apart on ungreased cookie sheet.

 Press thumb or finger gently into center of each cookie.

 Bake until set, 10 to 12 minutes; cool.

 Fill thumbprint with jam.

Makes about 2 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Merry Cookies - Walnut Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                Basic dough
   1                    Egg
     1/2  cup           brown sugar -- packed
     1/2  teaspoon      vanilla
   1      tablespoon    flour
     1/8  teaspoon      salt
     1/8  teaspoon      baking powder
     3/4  cup           chopped nuts

 Heat oven to 350 degrees.

 Pat dough in ungreased square pan, 8x8x2 inches.

 Bake 10 minutes.

 Mix remaining ingredients; pour over crust.

 Bake until set, 12 to 15 minutes; cool completely.

 Cut into bars, about 2x1 inch.

Makes 32 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Mexican Chicken Lasagna

Recipe By     : Foodview
Serving Size  : 8    Preparation Time :0:00
Categories    : Mexican                          Pasta & Couscous
                Chicken                          Turkey
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tbsp          Vegetable Oil
   1      Lg            Onion -- chopped
   2      Cloves        Garlic -- minced
   1                    Red Or Green Bell Pepper -- seeded
   2      Cans          Cream Of Tomato Soup -- undiluted
   1      10 Oz Can     Enchilada Sauce
   1 1/2  Tsp           Salt
     1/2  Tsp           Pepper
   2      Tbsp          Chili Powder
   1      Tsp           Ground Cumin
                        --Cheese Filling--
  10      Oz            Lasagne**
   4      C             Cooked Chicken -- Or Turkey
   6      Oz            Sharp Cheddar Cheese -- slliced
   6      Oz            Monterey Jack Cheese -- sliced

 **Cook Lasagna according to package directions. 

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10
minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake
uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. 

Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. 
Ole! Rita in Scottsdale



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Nutr. Assoc. : 0 0 0 3572 5301 0 0 0 0 0 0 0 2805 0 0

                     *  Exported from  MasterCook  *

                          Mexican Chicken Pizza

Recipe By     : Kraft
Serving Size  : 6    Preparation Time :0:15
Categories    : Cheese                           Chicken
                Mexican                          Pizzas
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    boneless skinless chicken breasts -- cut into 1/2" cubes
   1 1/2  cups          salsa
   1                    pizza crust -- prepared
     1/2  cup           red pepper -- cut in strips
   1      teaspoon      chopped cilantro
   8      ounces        Kraft Pizza Cheese -- Mozzarella & Cheddar

Spray large skillet with no stick cooking spray.  Add chicken; cook on medium heat until chicken is cooked through.  Stir in salsa; cook on low heat 5 minutes.

Sppon chicken mixture over pizza crust; sprinkle with red pepper and cilantro.  Top with cheese.

Bake at 400 degrees for 10 to 15 minutes or until cheese is melted.

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NOTES : Quick Tips:  Pizza Toppings: For variety top your pizza with any of the follwing pizza toppings; sundried tomatoes, roasted red peppers, fresh herbs, zucchini, yellow squash, garlic, fresh spinach leaves, artichoke hearts or eggplant.  Sprinkle with mozzarella and cheddar cheese blend.
                     *  Exported from  MasterCook  *

                            Mexican Cornbread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican                          Family & Friends
                Breads & Bread Machine           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cornmeal -- self rising
     1/3  cup           melted shortening -- Or corn oil
   2                    eggs -- beaten
   1      cup           cream corn
     2/3  cup           buttermilk
   1      cup           shredded cheddar cheese
   3                    jalapeno pepper -- chopped
   1                    onion -- grated

Combine cornmeal, shortening and eggs. Mix well.  Stir in corn, onion and buttermilk, mix well. spoon one half the mixture in a greased 12 inch skillet, sprinkle cheese and chopped peppers over mixture and cover with other half of cormneal mixture.
Bake at 275 degrees for 30 to 40 minutes. (I bake for 1 hour in my oven)

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                     *  Exported from  MasterCook  *

                         Mexican Lasagna (Pamona)

Recipe By     : Raylene Scott, California
Serving Size  : 4    Preparation Time :1:00
Categories    : Mexican                          Pasta & Couscous
                Beans & Peas                     Beef & Veal
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     1/2  cup           chopped onion
  15      ounces        cooked beans -- Mexican style
   8      ounces        tomato sauce
   4      ounces        chopped green chiles
   1      package       Taco seasoning mix
   6      8 inch        flour tortillas
   2      cups          shredded cheddar cheese

In a large skillet, brown beef and onions. Drain.
Stir in the canned beans (Mexican spicy) tomato sauce, chiles and taco
seasoning.  Mix.
Layer half the tortillas on the bottom of an 11- by 7- inch backing pan.
Spread half the meat mixture over and sprinkle with half the cheese. Repeat.

Bake at 350F for 30 minutes and let stand 10 minutes before cutting and serving.





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NOTES : This is not too hot or spicy, depends on which beans you buy.
If you want spicy -- try the buritto seasoning mix.


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





                     *  Exported from  MasterCook  *

                             Mexican Lasagne

Recipe By     : All Time Favorites
Serving Size  : 10   Preparation Time :0:00
Categories    : Mexican                          Pasta & Couscous
                Chicken                          Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   salad oil
   1      large         onion -- chopped
   2      cloves        garlic -- minced
   1                    red and green bell peppers -- seeded and chopped
   2      cans          tomato soup, condensed
   1      can           enchilada sauce
   1      tablespoon    chili powder
   1      teaspoon      cumin -- ground
                        salt and pepper
                        Fiesta Cheese Filing
   2      cups          cottage cheese
   2                    egg
     1/3  cup           parsley -- chopped
   4      tablespoons   green chiles -- diced
   1      In            Addition
  10      ounces        lasagna noodles -- cooked and drained
   4      cups          diced chicken
   6      ounces        sharp cheddar cheese -- thinly sliced
   6      ounces        monterey jack cheese -- thinly sliced

   Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook stirring often, until onion is soft(about 5 minutes). Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer; then simmer, stirring often, until thickened (about 10 minutes). Season to taste with salt and pepper.

Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottage cheese, eggs, chopped parsley and diced green chiles.

Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 - 4-quart rectangular baking pan, Spread half the cheese filling over noodles; top with half the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses. Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At this point, you may refrigerate until next day.)

Bake, covered, in a 375 degree oven until bubbly and heated through (about 35 minutes; about 50 minutes if refrigerated). Uncover and let stand for about 5 minutes before serving. Makes 10 to 12 servings.







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                     *  Exported from  MasterCook  *

                             Mexican Pralines

Recipe By     : Army times 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Candy
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           packed brown sugar
   1      cup           sugar
   1      tablespoon    corn syrup
   1      tablespoon    butter
   5      tablespoons   water
   3      cups          pecans -- whole

In a large 2 quart saucepan combine sugars, corn syrup, butter and water.  Bring to a boil.  Add whole nuts and continue cooking over medium heat until candy reaches soft ball stage (238 degrees).   Remove from heat and stir rapidly until mixture just begins to lose its gloss.  Quickly drop sugar from teaspoons onto waxed paper and allow to harden.

Makes about 3 dozen.

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                     *  Exported from  MasterCook  *

                         Mexican-Meatball Tidbits

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg
     1/2  cup           water
     1/2  teaspoon      salt
   1      envelope      chilie mix -- 1 3/4 ounces
     1/2  cup           cornmealt -- or fine dry breadcru
   1 1/2  pounds        ground beef
   2      cups          tomato juice
   1      tablespoon    lemon juice

Combine egg, water, salt and 2 tablesppns from package of chili seasoning; mix lightly.  Add cornmeal and ground beef.  Shape into small meatballs.  Arrange on ungreased shallow baking sheet.  Bake in 450 degree oven 10 to 15 minutes, until done.  Combine in large skillet or chafing dish remaining chili mix, tomato juice, and lemon juice.  Add meatballs; heat to simmering.  Keep warm.  Serve with wooden picks.

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                     *  Exported from  MasterCook  *

                          Microwave Nut Brittle

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     1/2  cup           Karo light or dark corn syrup
   1 1/2  cups          roasted cashews -- peanuts or mixed
                        -- nuts
   1      teaspoon      margarine
   1      teaspoon      vanilla
   1      teaspoon      baking soda

In 1 1/2 quart microwavable bowl stir sugar and corn syrup.

Microwave at High (100%) 4 minutes.

Stir in nuts.  Microwave 3 to 4 minutes.

Stir in margarine and vanilla.  Microwave 1 to 2 minutes.

Check temperature with candy thermometer.  (DO NOT USE CONVENTIONAL CANDY THERMOMETER IN MICROWAVE DURING COOKING.)

Temperature should reach 300 degrees.  If temperature is below 300 degrees microwave 1 to 2 minutes longer, checking temperature after each minute.

Stir in baking soda until light and foamy.

Pour onto lightly greased cookie sheet.  Spread with spatula.

Cool; break into pieces.  Store in tightly covered container.

Makes about 1 1/4 pounds.

Possum Kingdom Lake Cookbook

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                     *  Exported from  MasterCook  *

                              Microwave Pie

Recipe By     : Peggie Patton
Serving Size  : 1    Preparation Time :0:00
Categories    : Microwave                        Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     1/4  cup           flour -- heaping
   2      cups          milk
   3                    Egg yolks
                        Lump of butter
   1      teaspoon      vanilla
   3                    Egg whites
     1/4  teaspoon      cream of tartar
   6      tablespoons   sugar
     1/2  teaspoon      vanilla.

 Mix together 1 cup sugar, flour and milk in microwave bowl and heat 3 minutes.

 Add 3 egg yolks, beat well.

 Heat 3 to 5 minutes until very thick. (Stir during this cooking time).

 Remove from microwave, add lump of butter, 1 Tsp. vanilla.

 Beat egg whites and cream of tartar until foamy.  Beat in sugar 1 Tbsp. at a time.  Beat until it stands in peaks.  Add 1/2 Tsp. vanilla.

 Cook in regular oven at 400 degrees for 10 minutes.

If you make chocolate add 4 Tbsp. cocoa to first mixture.

For coconut I add about 1 Cup coconut to cooked filling and sprinkle some on egg whites.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Midget Sweet Pickles

Recipe By     : Laura M. Cain of Dallas
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Dallas Times Herald
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      gallons       cucumbers -- washed
   2      cups          salt
   1      tablespoon    powdered alum
   5      pints         vinegar
                        Sugar
     1/2  ounce         celery seed
   1      ounce         cinnamon sticks

 Put cucumbers into clean stone jar.

 Dissolve sat in 1 gallon boiling water; pour while very hot over cucumbers.

 Cover and weigh down, being sure cucumbers are covered.  Let stand 8 days.

 On 9th day, drain and pour 1 gallon boiling water mixed with alum over.

 On the 10th day, drain again and add 1 gallon boiling water.

 On the 11th day, combine vinegar, 6 cups sugar, celery seed and cinnamon sticks; pour boiling hot over drained pickles.

 For the next 3 days, drain off and reheat the vinegar mixture, add 1 cup sugar each morning.

 With the 3rd heating, pack into jars that have been sterilized.  Pour boiling liquid over pickles and seal at once.

Laura M. Cain of Dallas,  Dallas Times Herald, April 1, 1976

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                     *  Exported from  MasterCook  *

                          Mild Chili Magic Blend

Recipe By     : Barbara Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Made Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   chili powder
   1      tablespoon    ground cumin
   1      tablespoon    dried oregano
   1      tablespoon    garlic powder
   1      tablespoon    salt substitute or salt

 Mix well.

 This will keep well for a year in an airtight jar.

Possum Kingdom Lake Cookbook

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                     *  Exported from  MasterCook  *

                            Milk Chocolate Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      ounces        milk chocolate
   1      tablespoon    butter
   2 1/4  cups          milk
   2      tablespoons   cornstarch
     1/8  teaspoon      salt
   2      tablespoons   flour
   2                    Eggs
   1                    Baked pie shell

 Using vegetable peeler, with long side of chocolate grate a few curls to top the pie and garnish.  Chop remaining chocolate.

 Scald 2 cups of milk in saucepan over med. heat.  Stir chopped chocolate into scalded milk, stir till melted.

 Blend the remaining 1/4 cup milk with cornstarch, flour, and salt until smooth, add chocolate mixture.  Cook and stir till thickened.

 Add some to eggs, slowly blend to hot  mixture.  Cook till thicken.

 Pour into pie shell.

 Top with whip cream.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Million Dollar Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cups          sugar
          pinch         salt
   1      can           evaporated milk -- tall can
   2      tablespoons   butter
  12      ounces        semisweet chocolate chips
  12      ounces        German chocolate squares
   1      pint          marshmallow cream
   2      cups          nuts -- chopped

Boil sugar,m salt, milk and butter for 6 minutes.

Put rest of the ingredients into large bowl, pour boiling syrup over the ingredients, beat until chocolate is all melted.

Pour in pans and let stand 2 or 3 hours before cutting.

Store in a tin box "do not butter the pans"

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NOTES : good
                     *  Exported from  MasterCook  *

                Million Dollar Fudge from the White House

Recipe By     : Tommy Peacock
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      squares       cooking chocolate
   4      tablespoons   butter
   1                    egg
   1      teaspoon      vanilla
   2      tablespoons   cream
   1      pound         confectioner's sugar
   1      cup           nut meat

Melt chocolate and butter together over hot water.  Combine egg, vanilla, cream and ssugar.
Add to chocolate mixture. Knead in nuts.
Turn into greased platter and chill for several hours in refrigerator before cutting.
NOTE:  If sweet butter is used, add a pinch of salt.

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                     *  Exported from  MasterCook  *

                             Millionaire Pie

Recipe By     : Jessie
Serving Size  : 12   Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          powdered sugar -- not sifted
   1      stick         margarine -- softened
   1                    Egg
     1/4  teaspoon      salt
   1 3/8  teaspoons     vanilla
   1      cup           whipping cream
   1      cup           drained pineapple
   1      cup           chopped nuts
   2                    Baked pie shells

 Cream powdered sugar, butter, egg, salt, and vanilla.  Mix till fluffy.  Spread on 2 crusts.  Chill.

 Whip cream stiff, blend pineapple and nuts.  Spread on tops.  Chill.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Mince Apple Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    unbaked pastry shell -- 9"
   2                    Cooking apples -- pared and sliced
   6      tablespoons   unsifted flour
   1      jar           None Such Ready-to-use Mince Meat -- (28 oz.)
     1/4  cup           firmly packed light brown sugar
   2      teaspoons     ground cinnamon
   2      tablespoons   butter
     1/4  cup           chopped nuts

 Preheat oven to 425 degrees.

 Toss apples with 2 tablespoons flour; arrange in pastry shell.

 Top with mince meat.

 In small bowl, combine remaining flour, sugar and cinnamon; cut in margarine until crumbly.

 Mix in nuts.

 Sprinkle over mince meat.

 Bake 10 minutes; reduce oven temperature to 350 degrees and continue baking 25 to 30 minutes or until browned.

 Serve warm or cold with vanilla ice cream if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Mince Meat

Recipe By     : Katie Lewis
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          boiled beef -- chopped fine
   2      cups          raisins
   1 1/2  cups          currants
   3      cups          brown sugar
   1      cup           Good New Orleans Molasses
   5      cups          chopped tart apples
   1      tablespoon    salt
   1      tablespoon    cinnamon
   1      teaspoon      cloves
   1      teaspoon      nutmeg
   1      teaspoon      mace
                        Grated rind of 2 lemons
   3                    lemons -- Juice of
   1      ounce         citron
     1/2  pint          brandy
   8      tablespoons   rum
     1/2  cup           sherry or cider
   1      pinch         cayenne
   2      cups          beef stock

 Mix and boil in stainless steel or porcelain kettle for 10 minutes, store in cool place.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Mince Meat #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Canning                     Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR MINCE MEAT PIES***
   5      cups          beef round -- ground
   4      cups          suet -- ground
   3      cups          apples -- peeled and chopped
     1/4  cup           orange pulp -- chopped
     1/4  cup           lemon juice
   3      packages      currants -- (11 oz. each)
   1      cup           brandy
   3      cups          sweet cider
     1/3  cup           finely chopped orange peel
   3      packages      raisins -- (15 oz. each)
   1      package       chopped candied citron -- (8 oz.)
   2      pounds        brown sugar
   1      tablespoon    salt
   1      tablespoon    cinnamon
   1      tablespoon    allspice
   2      teaspoons     nutmeg
   1      teaspoon      powdered cloves
     1/2  teaspoon      ginger

 Combine all ingredients in large saucepan.  Simmer 1 hour, stirring frequently to prevent sticking.

 Prepare pine home-canning jars and lids according to manufacturer's instructions.  Pour mincemeat into hot jars, leaving 1" head space.  Remove air bubbles with not-metallic spatula.  Adjust caps.

 Process pints 20 minutes at 10 pounds pressure in a pressure canner.

Yield: about 12 pints

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Minestrone Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white beans -- or Pinto beans
   1      tablespoon    olive oil
   1      cup           thinly sliced onion
     1/2  cup           thinly sliced carrot
     1/2  cup           diced potatoes
   1      cup           diced celery
   1      cup           green beans
   2      cups          zucchini squash
   3      cups          spinach -- or okra
   1      cup           tomatoes
   1 1/2  quarts        beef stock
     1/2  pound         bacon -- fried & crumbled
                        salt and pepper -- to taste
                        Basil -- to taste
                        oregano -- to taste
                        tarragon -- to taste

soak beans overnight.

Bring beans to boil in 4 cups water, cook 1 hour or til tender.  Heat olive oil in pan, add garlic and onion, cook on medium heat til onions are tender, add celery and carrots and cook 3 minutes, add potatoes and squash.  Cook 3 minutes, add green beans and spinach or okra, cook 3 minutes.  add stock, tomatoes and beans, add bacon and seasonings, simmer 3 hours.

Serve piping hot.  Sprinkle with Parmesane cheese and serve with garlic bread.

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NOTES : Very good.
                     *  Exported from  MasterCook  *

                              Mint Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           confectioners' sugar
   2      tablespoons   butter -- softened
   1      tablespoon    milk
     1/2  teaspoon      peppermint extract

 Beat until smooth sugar, butter milk and peppermint extract.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Mississippi Mud Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        margarine
   2      cups          sugar
   2      tablespoons   cocoa
   4                    Eggs
   1      teaspoon      vanilla
   1      jar           marshmallow cream
   1 1/2  cups          flour
   1 1/3  cups          coconut
   1 1/2  cups          chopped nuts

 Cream together margarine, sugar and cocoa, add eggs and vanilla, mix well.

 Add flour, coconut and nuts and beat 1 to 2 minutes.

 Bake in a 9x13 inch pan 30 minutes at 350 degrees.

 When done, and still hot - spread on the marshmallow cream, making as thick and heavy as desired.

 When cool, frost and chill before serving.

FROSTING: 1 Box powdered sugar 1/3 Cup cocoa 1/2 Cup canned milk 1 Stick margarine, melted

 Cream together and spread over cake.

Does not have to be refrigerated but is better.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Mix-Easy Pan Chocolate Cake

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           oil
   2      ounces        unsweetened chocolate
     3/4  cup           water
   1      cup           sugar
   1                    Egg
   1 1/4  cups          flour
     1/2  teaspoon      vanilla
   6      ounces        semisweet chocolate pieces
     1/3  cup           chopped nuts
                        Whipped cream -- optional

 Preheat oven to 350 degrees.

 Heat oil and unsweetened chocolate in 8x8x2 inch baking pan in oven until chocolate is melted, about 4 minutes.

 Add water, sugar, egg, flour, salt, baking soda and vanilla.

 Beat with fork until smooth and creamy, about 1 minute.

 Scrape pan with rubber spatula and spread evenly in pan.

 Sprinkle with semisweet chocolate and nuts.

 Bake 40 minutes or until pick inserted in center comes out clean.

 Cool.

 Serve with whipped cream if desired.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Mixed Pickles

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Southern Living
                Sent To Sherilyn                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           pickling salt
   4      quarts        cold water
   1      quart         sliced cucumbers -- 1 inch thick
   2      cups          sliced carrots -- 1-1/2 inch thick
   2      cups          sliced celery -- 1-1/2 inch thick
   2      cups          small boiling onions
   2                    sweet red pepper -- cut into1/2" strips
   1      small         cauliflower -- broken into floweret
   6 1/2  cups          vinegar -- 5% acidity
   2      cups          sugar
   1                    fresh hot red pepper -- sliced crosswise
     1/2  cup           mustard seeds
   2      tablespoons   celery seeds

Dissolve salt in water; pour over vegetables in a large crock or plastic container.  Cover and let stand in a cool place 12 to 18 hours.  Drain well.

Combine vinegar, sugar, hot red pepper and spices in a 10-quart Dutch oven; bring to a boil, and boil 3 minutes.  Add vegetables; reduce heat, and simmer until thoroughly heated.

Pack into hot sterilized jars, leaving 1/4-inch headspace.  Cover at once with metal lids, and screw bands tight.  Process in boiling-water bath 15 minutes.

Yield:  about 6 pints

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                     *  Exported from  MasterCook  *

                Mixed Vegetables with Orange Butter Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Family & Friends                 Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   frozen orange juice concentrate -- thawed
   2      tablespoons   butter
                        Beets
                        Carrots
                        Green beans
                        spinach

Sstir orange juice into melted butter and heat just until warm.  Serve over hot cooked vegetables.

3 - 4 servings.

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                     *  Exported from  MasterCook  *

                              Mocha Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter
   2      cups          confectioners' sugar
   1      dash          salt
   2      tablespoons   strong coffee -- about

 Cream butter, add sugar and salt gradually, and cream until light and fluffy.  Add coffee slowly until of right consistency to spread.

Makes enough frosting to cover top of 8x8-inch cake or tops of two 9-inch layers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Mocha Squares

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Squares       unsweetened chocolate -- melted
   2      tablespoons   instant coffee crystals
   1 1/2  cups          cake flour
   1      teaspoon      baking powder
   1 1/2  teaspoons     salt
     1/2  cup           shortening
     1/2  cup           soft butter
   2      cups          sugar
   1      teaspoon      vanilla
   4                    Eggs
   1 1/2  cups          chopped walnuts
                        Walnut halves

 Mix melted chocolate and instant coffee; cool.

 Sift flour, baking powder and salt.

 Cream shortening, butter and gradually add sugar; beat until fluffy.  Add vanilla and eggs; beat well.  Blend in coffee mixture, dry ingredients and chopped walnuts; stir well.

 Place in well-greased, floured 13x9x2 inch pan.

 Bake at 350 degrees for 35 to 40 minutes.  Cool and spread with Browned Butter Frosting (see Frosting section).

 Place walnut half in center of each square.

 When frosting is set, cut into squares.

Makes about 3 1/2 dozen squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Mock Mousse

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pillsbury                        Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sour cream
   1      can           desired flavor Pillsbury Ready-To-Spread
                        -- Frosting Supreme
                        Garnish as desired

 In small bowl, blend sour cream and frosting; beat at highest speed until smooth and creamy.

 Spoon into serving dishes.

 Chill 30 minutes before serving.

 Store leftovers, covered in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Mock Strawberry Preserves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        figs -- peeled and sliced
   6      cups          sugar
   2      packages      strawberry gelatin -- (6 oz. each)
   1      package       powdered fruit pectin -- (1 3/4 oz.)

 Combine in large saucepan figs, gelatin and sugar and let stand until syrup forms.

 Bring to boil over high flame, boil 20 minutes.

 Add powered fruit pectin.  Cook 2 minutes.

 Seal in hot jars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Moist Chocolate Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       chocolate cake mix -- with pudding in the
                        -- mix
   1      cup           Hellmann's Real Mayonnaise
   1      cup           water
   3                    Eggs

 Grease and flour 2 (9") layer cake pans.

 Combine all ingredients; blend until moistened.

 Beat as cake mix package directs.

 Pour into prepared pans.

 Bake in 350 degree oven 30 to 35 minutes or until cake pulls away from sides of pans and springs back when touched lightly in center.

 Cool in pans 10 minutes.  Remove; cool on wire racks.

 Fill and frost as desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Moist Devil's Food Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           shortening
   2      cups          sugar
   2                    Eggs
     1/2  cup           cocoa
   2 1/4  cups          sifted cake flour
   1      cup           buttermilk
   2      teaspoons     soda
     1/2  teaspoon      salt
   2      teaspoons     vanilla
   1      cup           hot water

 Cream shortening, add sugar gradually and cream thoroughly.

 Add eggs and vanilla and mix.

 Sift together flour, cocoa, soda and salt.

 Add dry ingredients to creamed mixture alternately with buttermilk.

 Add hot water last.

 Place in layer pans.,

 Place in preheated 400 degree oven; reduce heat to 375 degrees and bake 2\30 minutes.

 Frost with a chocolate frosting of your choice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Molasses Muffin

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Muffins                          Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Bisquick baking mix
     1/4  cup           packed brown sugar
     1/2  cup           milk
     1/4  cup           light or dark molasses
   1                    Egg
     1/2  cup           chopped nuts
     1/2  cup           raisins

 Heat oven to 400 degrees.

 Line 12 medium muffin cups with paper baking cups.

 Mix all ingredients; beat vigorously 30 seconds.

 Fill muffin cups about 2/3 full.

 Bake until wooden pick inserted in center comes out clean, about 15 minutes.

Makes 12 muffins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Molded Lime Jello Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           lime jello
   1      cup           boiling water
   3      tablespoons   grated carrots
   3      tablespoons   chopped green bell pepper
   1      tablespoon    grated onion
   1      cup           cream -- whipped
   1      cup           mayonnaise
   1      cup           cottage cheese

Dissolve jellow in water,  chill and whip.  Add carrots, peppers and onions.  Whip cream, add mayonnaise and cottate cheese. Mix all together and pour into mold.  Chill until firm.

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                     *  Exported from  MasterCook  *

                              Mongolian B.Q

Recipe By     : Mike Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Pork & Ham
                Chinese                          Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          slice         onions
                        carrots -- grated
                        waterchestnuts -- sliced
                        green onions -- chopped
                        Bean sprouts -- fresh
                        mushrooms -- fresh
                        bamboo shoots -- sliced
                        celery -- sliced
                        soy sauce -- lots
                        sesame oil
                        garlic salt water -- see notes
                        beef -- sliced thin
                        pork -- sliced thin
                        chicken -- sliced thin
                        white water -- see notes

Cook bean sprouts and mushrooms in oil and butter.

For each person, each person takes what they want and fry in oil and soy sauce.

Get won tongs.  fry along or fold over & stuff with meat and veggies.

Put 2 won tongs on top one after other filling then seal.  fry or drop in soup

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NOTES : Garlic water:  1/3 cup garlic juice, 1/2 cup water and 2 teaspoons sugar.

Wine water:  4 parts red wine and 1 part water.
                     *  Exported from  MasterCook  *

                             Monster Cookies

Recipe By     : Peggy Patton
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           brown sugar
   1      cup           sugar
     1/2  cup           margarine softened
   3                    Eggs
   1      teaspoon      vanilla
   1      teaspoon      Light syrup -- (Karo or pancake)
   1 1/2  cups          peanut butter
   2      teaspoons     soda
   4 1/2  cups          oatmeal
   1      cup           semisweet chocolate chips
   4      ounces        M&M -- plain or peanut

 Mix ingredients in order given.

 Drop by teaspoonful on ungreased cookie sheet.

Bake at 350 degrees for 15 minutes.  (I bake mine 10 - 12 minutes).

Makes 7 dozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Mother Laniers Jam Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Eggs
   1      cup           butter
   2      cups          sugar
   3      cups          flour
   1      Cup           nuts
   1      Cup           jam
   1      Box           mince meat
     1/2  teaspoon      cloves
     1/2  teaspoon      cinnamon
     1/2  teaspoon      nutmeg
   1      teaspoon      soda
     1/2  cup           buttermilk
     1/2  cup           wine
   2                    Egg whites -- beaten stiff
   2      cups          sugar
   1      cup           coconut
   1      cup           raisins
     1/2  cup           Karo
     1/2  cup           water

 Cream butter and 2 cups sugar, add the 5 eggs and beat well.  Add flour, nuts, jam, mince meat, cloves, cinnamon,  nutmeg.

 Put soda in buttermilk, mix well.  Then add to flour mixture.  Add wine.

 Bake in 2 or 3 cakes pans.

 In a sauce pan combine 2 cups sugar, Karo and water.  Boil until spent thread or water test for thickness.

 Beat egg whites well and add to sugar mixture.  Add coconut and raisins.

 Spread on cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Mothers Old Fashion Sugar Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour
   1 1/2  cups          sugar
   2      teaspoons     cream of tartar
   1      cup           melted shortening
   2                    Eggs
   1      teaspoon      soda
     1/2  cup           sweet milk
                        Flavoring to taste

 Mix all ingredients.

 Roll dough and cut with cookie cutter.  Sprinkle top with sugar.

 Bake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Mrytle's Ginger Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          flour
   1      cup           sugar
   1      teaspoon      soda
     1/2  teaspoon      ginger
     1/2  teaspoon      salt
   1      cup           syrup
   1      cup           shortening
   1      cup           warm water -- or buttermilk
   2                    Eggs.

 Mix well and bake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                 Muffins

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Microwave                        Muffins
                Bisquick                        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Bisquick baking mix
     1/4  cup           water
   1      tablespoon    sugar
   2      tablespoons   vegetable oil
   1                    Egg
   2      teaspoons     margarine or butter -- melted

 Place paper liners in 6 microwaveproof muffin cups.

 Mix baking mix, water, sugar, oil and egg until moistened.

 Fill muffin cups about 2/3 full.

 Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn.

 Microwave until tops spring back when touched lightly and are no longer doughy, 30 to 90 seconds longer. (Edge of muffins will appear moist.)

 Remove from cups.

 Dip tops of warm muffins into melted margarine; sprinkle with one of the following: Caraway seed, cinnamon-sugar mixture, dried dill, or graham cracker crumbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      Mushroom Florentine Casserole

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Casseroles                       Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Savory Crunch -- see recipe
  10      ounces        frozen chopped spinach -- thawed and well
                        -- drained
   1      can           condensed cream of mushroom soup -- (10 3/4 oz.)
     1/2  teaspoon      Worcestershire sauce
   1 1/2  cups          mushrooms -- sliced
                        Lemon wedges

 Heat oven to 400 degrees.

 Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate; arrange mushrooms on top.

 Sprinkle Savory crunch evenly over mushrooms.

 Bake uncovered until hot and bubbly, about 20 minutes.

 Serve with lemon wedges.

Makes 5 or 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Mushroom Individuals

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         button mushrooms
   1      tablespoon    butter
   1                    garlic clove -- crushed
   1      teaspoon      dill weed
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      tablespoon    lemon juice
   1      tablespoon    sherry
   1      cup           sour cream

Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend. Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms. Refrigerate 8 hours or overnight to permit marinating process. When ready to serve, place in chafing dish and heat. Stick toothpick, plain or decorated into each mushroom for individual appetizer serving.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                            Mushrooms-Broccoli

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh mushrooms -- or
   2      cans          whole mushrooms -- 6 - 8 oz. each
   1      bunch         broccoli
   4      tablespoons   butter or margarine
     1/2  cup           chopped onions
   3      tablespoons   oil
   1      clove         garlic -- minced
     1/3  cup           sliced canned water chestnuts
   1      tablespoon    cornstarch
   1      teaspoon      sugar
     1/2  teaspoon      salt
     1/4  teaspoon      ground ginger
   1      tablespoon    soy sauce
   1                    Chicken bouillon cube
     3/4  cup           boiling water

 Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside.

 Rinse and trim broccoli; cut stems i 1/2" pieces and cut tops into small flowerettes; set aside.

 In large wok or skillet, melt butter.  Add onions; saut 2 minutes.  Add mushrooms; saut 5 minutes.  Remove and set aside.

 In same wok, heat oil.  Add reserved broccoli and garlic; stir-fry 3 minutes.  Add water chestnuts; stir fry 2 minutes longer.

 Blend cornstarch, sugar, salt and ginger with soy sauce.

 Dissolve bouillon cube in boiling water; stir into cornstarch mixture.

 Pour into wok.  Cook and stir until mixture boils and thickens.  Reduce heat and simmer, covered, until broccoli is just crisp tender, about 5 minutes.

 Return sauted mushrooms to wok.  Heat until hot.

 Serve with Chinese noodles, if desired.

Yield:  8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Mustard Dip

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      8 ounces con  borden sour cream
   2      teaspoons     prepared mustard
     1/2  teaspoon      onion salt
                        pretzels -- ham cubes or
                        -- potato chips

In small bowl, combine sour cream, mustard and onion salt; stir well.

Chill 30 minutes or longer to blend flavors.

Serve with pretzels. Refrigerate leftovers.

Makes about 1 Cup

Busted by Barb


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                     *  Exported from  MasterCook  *

                     Mustard Horseradish Whip for Ham

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           heavy cream
   3      tablespoons   yellow mustard
   3      tablespoons   prepared horseradish

Whip cream.  Blend in mustard and horseradish.  Chill until ready to serve.

Yeild:  1 3/4 cups sauce.

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                     *  Exported from  MasterCook  *

                         My First Beef Stroganoff

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        round steak -- cut 1/2 inch thick
   3      tablespoons   butter
     1/2  cup           onions
     1/2  pound         mushroom -- sliced
   1 1/4  teaspoons     salt
     1/4  teaspoon      freshly ground black pepper
   1      clove         garlic -- minced
   1      tablespoon    worcestershire sauce
   4      tablespoons   tomato sauce
   2      cups          sour cream

Cut the steak into strips 1 1/2 inches long by 1/4 inch wide.
Melt the butter in a skilelt, saute the onions 5 minutes, add the meat and let brown.
Mix the mushrooms, salt, pepper, garlic, worcestershire sauce and tomato sauce.  Cover and cook over low heat 30 minutes or until the meat is tender. Just before serving mix in the sour cream.  heat, but do not boil.
Serve with rice or noodles

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                     *  Exported from  MasterCook  *

                              Nature Cereal

Recipe By     : Janis Alling.
Serving Size  : 1    Preparation Time :0:00
Categories    : Cereal                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Honey
     1/2  Cup           Brown Sugar
     1/4  Cup           Oil
     1/2  Cup           Water
                        Cinnamon -- to taste
   1      Box           Oats -- old fashioned
                        Coconut
   1      Bag           Almonds -- small
     1/4  Bag           Wheat Germ
                        Raisins
                        Banana Chips

Heat honey, sugar, oil, water and cinnamon.

Pour honey mixture over oats, coconut almonds and wheat germ.

Bake for 45 minutes at 325 degrees.  Stir 3 times.

Add raisins, banana chips etc.

Store in tupperware.

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                     *  Exported from  MasterCook  *

                          Neimans $250.00 Cookie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          butter
   2      cups          sugar
   2      cups          brown sugar
   4                    Eggs
   2      teaspoons     vanilla
   5      cups          blended oatmeal -- measure & blend in
                        -- a blender to a fine
                        -- powder
   1      teaspoon      salt
   2      teaspoons     baking soda
   2      teaspoons     baking powder
  24      ounces        chocolate chips
  18      ounces        grated Hershey Bar
   3      cups          chopped nuts

 Cream butter and both sugars.

 Add eggs and vanilla.

 Mix together with flour oatmeal, salt, baking powder and soda.

 Add chips, candy and nuts.

 Roll into balls and place 2" apart on cookie sheet.

 Bake for 6 minutes at 375 degrees.

Makes about 112 cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Never Fail Yeast Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pt.           milk
     1/2  cup           shortening
     1/2  cup           sugar
   1      package       yeast
   1      cup           flour
     1/4  cup           water
   1      teaspoon      baking powder
   1      teaspoon      salt
     1/2  teaspoon      soda

 Scald milk then add shortening and sugar.  Let cool.

 Dissolve yeast in water and add to shortening mixture.  Add enough flour to make a thick batter.  Let rise.

 Sift together flour, baking powder, salt and soda.  Add this to batter along with enough flour to make a soft dough.

 Place in greased bowl in refrigerator and cover.

 Make into rolls 1 1/2 hours before serving.  Let rise and brush with melted butter.

Bake at 375 degrees until lightly brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        New England Boiled Dinner

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        beef round roast
   2      tablespoons   shortening
   2      cans          onion soup -- 10 3/4 oz. each
   2      tablespoons   prepared horseradish
   1      medium        bay leaf
   1      medium        garlic clove -- minced
   6      medium        corrots -- cut in 2" pieces
   1      pound         rutabaga -- sliced 1/4" thick
   8      small         potatoes -- whole
   1      medium        cabbage -- cut in wedges
     1/2  cup           water
     1/4  cup           flour

In large heavy skillet brown meat in shortening, pour off fat, add soup, horseradish, bay leaf, and garlic, cover and cook over low heat 2 hours.

Add carrots and rutabagers, cook 30 minutes, stir occasionally, add potatoes and cabbage on top, cook 30 minutes more or until done. 

 Remove meat and vegetable to a plater, keep warm.

Bblend water into flour until smoth, slowly stir into meat sauce, cook stirring constantly until thickened.

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                     *  Exported from  MasterCook  *

                          New Orleans Ham Gumbo

Recipe By     : Mary L. Phillips of Midlothian
Serving Size  : 6    Preparation Time :0:00
Categories    : Dallas Times Herald              Pork & Ham
                Soups & Stews                    Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      tablespoons   shortening or oil
   7      tablespoons   flour
     1/2  cup           chopped onion
     1/2  cup           diced bell pepper
   1      can           tomatoes -- pureed in blender
                        -- (16 oz.)
   1      can           Spanish style tomato sauce -- (15 oz.)
     1/2  cup           water
   1 1/2  teaspoons     salt
     1/4  teaspoon      black pepper
   1      tablespoon    Worcestershire sauce
   1      tablespoon    chili powder
     1/2  teaspoon      celery salt
   1      tablespoon    brown sugar
     1/4  teaspoon      hot red pepper sauce -- optional
   1 1/2  cups          sliced fresh okra
   2      cups          cubed cooked ham -- 1/2" cubes

 Melt shortening in large Dutch oven (5 qt.) over medium high heat.

 Add flour; cook and brown flour, stirring constantly, until it is deep, dark brown.

 Add chopped onion and diced bell pepper.  Flour will stop browning when onion is added.  Cook until onion turns clear, stirring occasionally.

 Add tomato sauce, purred tomatoes and water; stir until smooth and boiling.  Cook 3 minutes or until thickened.

 Add all spices and seasoning, stirring well.

 Add thin-sliced okra and cook 15 minutes, stirring occasionally.

 Add cubed ham and continue cooking 10 minutes.

 Gumbo may be prepared in a day in advance and stored in refrigerator.

 Serve over scoops of fluffy white rice.

YIELD: 6 to 8 servings

NOTE:  Cleaned shrimp may be substituted for all or half of ham.

Mary L. Phillips of Midlothian Dallas Times Herald, Oct. 27, 1977

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       New Traditional Pumpkin Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Keebler Ready Crust Graham cracker pie
                        -- crust
   1      large         egg yolk -- slightly beaten
   3      large         egg yolks -- slightly beaten
   1 1/2  cups          canned pumpkin
     2/3  cup           sugar
     1/2  teaspoon      salt
   1 1/4  teaspoons     cinnamon
     1/2  teaspoon      ground ginger
     1/4  teaspoon      ground cloves
     1/4  teaspoon      ground nutmeg
   1 1/4  cups          undiluted evaporated milk

 Preheat oven to 375 degrees.

 Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes.  Remove crust from oven.

 Combine 3 egg yolks, pumpkin, sugar, salt and spices.  Gradually add evaporated milk.

 Pour into crust; bake on baking sheet for 10 minutes.  Reduce heat to 350 degrees and continue baking for 45 minutes, or until knife inserted near center of pie comes out clean.

 Cool before serving.

 Garnish if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Ninety Minute Cinnamon Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Fleshmann's active dry yeast
     1/2  cup           warm water
   3      tablespoons   sugar
     1/2  teaspoon      salt
   2      tablespoons   softened margarine
   1                    Egg
   1      1/2 Cups      unsifted flour -- up to 2
                        Melted margarine
     1/3  cup           sugar
   1      teaspoon      ground cinnamon
     1/3  cup           dark seedless raisins
                        Confectioners' sugar frosting

 Have all ingredients at room temperature.

 Dissolve yeast in warm water.  Beat in 3 Tbsp. sugar, salt, 2 Tbsp. margarine, egg and 1 cup flour.  Stir in enough additional flour to make a soft dough.

 Turn out onto floured board; knead about 2 minutes, until smooth.  Roll to 18x9 inches.  Brush with margarine,  Sprinkle with sugar, cinnamon and raisins.

 Roll up as for jelly roll.  Seal sides firmly.  Cut into 12 equal pieces.  Arrange, cut side down in a greased 8" round pan.

 On the center rack of cold oven pour boiling water into a large baking pan.  Place rolls on a wire rack over pan of water.  Cover.  Let rise 30 minutes.  Uncover; remove rack and pan of water.  Turn oven to 375 degrees.  Bake 30 to 35 minutes. Frost with confectioners sugar frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        No Bake Amy's Good Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     1/2  cup           milk
   3      tablespoons   cocoa
   1      stalk         margarine -- cut in thin slices
   3      tablespoons   peanut butter
   2      cups          quick-cooking oats
   1      tablespoon    vanilla

Mix sugar, cocoa, and milk.  add margarine and boil for 2 minutes.  Remove from heat and beat in remaining ingredients.

Lay out on counter new foil, enouth to put cookies on.  Drop 1 teaspon on foil and let stand till its gets hard and dry.

Makes about 60 cookies.

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                     *  Exported from  MasterCook  *

                      No Bake Cocoa Oatmeal Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sugar
   4      teaspoons     cocoa
     1/2  cup           sweet milk
   1      stick         butter
     1/2  cup           peanut butter
   1      teaspoon      vanilla
   1      Pinch         salt
   3      cups          oatmeal
     1/2  package       miniature marshmallows

 Combine sugar, cocoa, milk and butter, cook over low heat 4 to 6 minutes using a large saucepan.  Remove from fire.

 Add peanut butter, oatmeal, vanilla and salt, stir well.

 Add marshmallows.

 Drop on wax paper.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            No Bake Fruit Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        butter
  48                    Marshmallows -- melted together
   1      pound         graham crackers -- crushed
   1      pound         candied cherries
   1      pound         chopped dates
     1/4  pound         candied pineapple
   2      cups          chopped nuts
     1/2  pound         chopped orange gum drops

 Mix all ingredients together, press in mold.

Keep in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          No Bake Fudge Brownies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Nelste's Tool House Semi-Sweet Chocolate
                        -- Morsels
   1      can           sweetened condensed milk -- (14 oz.)
   1      package       chocolate wafers -- finely crushed (8
                        -- 1/2 oz.)
   1      cup           chopped nuts -- if desired

 Melt over hot (not boiling) water, the chocolate morsels; stir until smooth.

 Add sweetened condensed milk, chocolate wafer crumbs and 1/2 cup nuts; stir until well blended.

 Press into foil-lined 8" square pan.

 Press remaining nuts into top of brownie.

 Let stand at room temperature until firm.

 Cut into 2" squares.

Makes 16 brownies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       No Bake Jiffy Candy Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          raw oatmeal -- quick cook
   1      cup           coconut
   1      cup           pecans -- chopped
   3      tablespoons   cocoa
   2      cups          sugar
     1/2  cup           milk
   1      stick         margarine
   2      teaspoons     vanilla
   1      teaspoon      butter flavoring

 Mix oatmeal, coconut, pecans and cocoa in large bowl.

 Mix sugar, milk, margarine, vanilla and butter flavoring in a sauce pan.  Bring to a boil, and let boil slowly for one minute.

 Remove from heat, and pour over dry mixture.  Stir.

 Drop by teaspoon on waxed paper.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             No Weep Meringue

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   sugar
   1      tablespoon    cornstarch
     1/2  cup           water
   3                    Egg whites
     1/8  teaspoon      salt
     1/2  teaspoon      vanilla
   6      tablespoons   sugar

 Combine 2 Tbsp. sugar, cornstarch and water and cook over medium heat, stirring constantly until clear.  Put aside to cool.

 Beat egg whites until soft mound forms.

 Add vanilla and salt.

 Gradually add 6 Tbsp. sugar and beat well.

 Combine with cooled corn starch mixture and beat until peaks stand.

 Spread on pie, cover in to the edges and bake at 325 degrees until a delicate golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       No-Cook Freezer Apple Jelly

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          bottle apple juice
   5 1/4  cups          sugar
     3/4  cup           water
   1      Box           fruit pectin

 Rinse clean plastic containers and lids with boiling water.

 Pour fruit juice into a large bowl.

 Measure sugar into separate bowl.  (Scrape extra sugar off cup to level for exact measure.)

 Stir sugar into fruit juice.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking).  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit juice mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening store in refrigerator.

Makes 6 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      No-Cook Freezer Blackberry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          crushed blackberries
   5 1/4  cups          sugar
     3/4  cup           water
   1      Box           fruit pectin

 Rinse clean plastic containers and lids with boiling water.

 Place fruit into a large bowl.

 Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure).

 Stir sugar into fruit.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.)  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening, store in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      No-Cook Freezer Blueberry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          crushed blueberries -- remove stems from
                        -- berries then crush
   1      tablespoon    lemon juice
   5 1/4  cups          sugar
     3/4  cup           water
   1      Box           fruit pectin

 Rinse clean plastic containers and lids with boiling water.

 Place fruit and lemon juice into a large bowl.

 Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure).

 Stir sugar into fruit.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.)  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening, store in refrigerator.

Makes 6 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        No-Cook Freezer Cherry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chopped cherries -- pit and finely chop
   4      cups          sugar
     3/4  cup           water
   1      Box           fruit pectin

 Rinse clean plastic containers and lids with boiling water.

 Place fruit into a large bowl.

 Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure).

 Stir sugar into fruit.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.)  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening, store in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       No-Cook Freezer Grape Jelly

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          bottled grape juice
   5 1/4  cups          sugar
     3/4  cup           water
   1      Box           fruit pectin

 Rinse clean plastic containers and lids with boiling water.

 Pour fruit juice into a large bowl.

 Measure sugar into separate bowl.  (Scrape extra sugar off cup to level for exact measure.)

 Stir sugar into fruit juice.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking).  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit juice mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening store in refrigerator.

Makes 6 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                     No-Cook Freezer Hot Pepper Jelly

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      jar           pickled jalapeno peppers -- drained, seeded and
                        -- chopped (10 1/2
                        -- oz.)
   3      cups          bottled apple juice
   3      tablespoons   vinegar
   6      cups          sugar
                        Few drops green food coloring

 Rinse clean plastic containers and lids with boiling water.

 Pour fruit juice into a large bowl with chopped jalapeno peppers, and vinegar.

 Measure sugar into separate bowl.  (Scrape extra sugar off cup to level for exact measure.)

 Stir sugar into fruit juice.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small saucepan. (It may be lumpy before cooking).  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit juice mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)  Add a few drops of green food coloring if desired.

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening store in refrigerator.

Makes 7 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        No-Cook Freezer Peach Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          crushed peaches -- peel & pit before
                        -- crushing
   2      tablespoons   lemon juice
   5      cups          sugar
     3/4  cup           water
   1      Box           fruit pectin

 Rinse clean plastic containers and lids with boiling water.

 Place fruit and lemon juice into a large bowl.

 Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure).

 Stir sugar into fruit.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.)  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening, store in refrigerator.

Makes 5 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    No-Cook Freezer Red Raspberry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          crushed red raspberries
   5 1/4  cups          sugar
     3/4  cup           water
   1      Box           fruit pectin

 Rinse clean plastic containers and lids with boiling water.

 Place fruit into a large bowl.

 Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure).

 Stir sugar into fruit.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.)  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening, store in refrigerator.

Makes 6 Cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      No-Cook Freezer Strawberry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          crushed strawberries -- remove stems before
                        -- crushing
   4      cups          sugar
     3/4  cup           water
   1      Box           fruit pectin

 Rinse clean plastic containers and lids with boiling water.

 Place fruit into a large bowl.

 Measure sugar into separate bowl. (Scrape extra sugar off cup to level for exact measure).

 Stir sugar into fruit.  Set aside for 10 minutes, stirring occasionally.

 Mix water and fruit pectin in small sauce pan. (It may be lumpy before cooking.)  Bring mixture to boil over high heat, stirring constantly.  Continue boiling and stirring for 1 minute.

 Stir hot fruit pectin mixture into fruit mixture.  Stir constantly for 3 minutes.  (A few sugar crystals may remain.)

 Fill all containers to within 1/2" of tops.  Wipe off top edges of containers; quickly cover with lids.  Let stand at room temperature for 24 hours, then place in freezer.  After opening, store in refrigerator.

Makes 4 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Noodles Almodine

Recipe By     : Aunt Gene's friend
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta & Couscous                 Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cooked noodles
   1      pound         cottage cheese
   1      pint          sour cream
     1/4  cup           melted butter
   5                    eggs
     1/4  cup           sugar
   1      teaspoon      vanilla
   1      box           frosted flakes cerale
   1      package       slivered almonds

Mix together cooked noodles, cottage cheese, sour cream and butter.  Pour into a baking dish.

Mix eggs, sugar and vanilia together and pour over casserole.

Sprinkle frosted flakes and almonds on top.  

Bake 35 minutes in a 350 degree oven.

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                     *  Exported from  MasterCook  *

                        Nursery Chocolate Pudding

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           cornstarch
                        Sugar
     1/4  teaspoon      salt
   1      Qt.           milk
   6      ounces        semisweet chocolate pieces
   2      tablespoons   orange marmalade or chopped candied
                        -- orange peel or
   2      Tsp.          vanilla
                        Half-and-half or milk

 In 3-quart heavy saucepan stir together cornstarch, 1/4 cup sugar and the salt.

 Gradually stir in milk and cook and stir over medium heat until mixture thickens and is smooth.

 Add chocolate and stir until melted.

 Stir in marmalade.

 Pour into serving dish and sprinkle with about 1 Tbsp. sugar to prevent skin form forming.

 Serve slightly warm or chilled with half-and-half.

Makes 8 to 10 servings.

MICROWAVE DIRECTIONS:  Combine cornstarch, sugar, salt and milk as above in 3-quart glass casserole; cook 10 minutes or until thickened and smooth, stirring 3 times with wire whisk.  Add chocolate; stir until melted and smooth.  Stir in flavoring.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Nut Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sifted all-purpose flour
   1      cup           sugar
   3 1/2  teaspoons     double-acting baking powder
     1/4  teaspoon      cinnamon
   1 1/2  teaspoons     salt
   1                    Egg -- beaten
   1 1/3  cups          milk
   2      tablespoons   salad oil
     1/4  teaspoon      walnut extract -- (optional)
   1      cup           chopped walnuts or pecans

Mix all ingredients.

Bake in moderate oven until test done.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                   Nut Butter Cookies (Zauner Krapfen)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
     1/3  cup           sugar
   1      can           pecans -- (3 oz.)
     1/2  cup           soft butter

 Sift together flour and sugar into large bowl.  Open can of pecans.  Reserve 18 halves for garnish.  Grind remainder and add to flour mixture.

 Blend in soft butter with spoon or pastry blender to form a dough.  Chill 1 to 2 hours.

 Roll out on floured pastry cloth or board to 1/8" thickness.  Cut into rounds with floured 2 1/4" cutter.  Place on ungreased baking sheet.

Bake in moderate oven (375 degrees) 7 to 10 minutes until light golden brown.  These cookies are delicious plain or made into sandwich with chocolate butter filling.

CHOCOLATE BUTTER FILLING: 2 Tbsp. butter 1/3 Cup confectioners sugar 1 Square unsweetened chocolate, melted and cooled

 Cream butter and sifted confectioners sugar.  Blend in chocolate.

CHOCOLATE BUTTER FROSTING: 1 Tbsp. butter 1/3 Cup sifted confectioners sugar 1 Egg yolk 1 Square unsweetened chocolate, melted and cooled

 Cream butter and confectioners sugar.  Add egg yolk and chocolate.  Blend well.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Nutmeg Delight Cake

Recipe By     : 
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          firmly packed light brown sugar
   2      cups          unsifted flour
     1/2  cup           Borden Country Store Butter
   1      teaspoon      baking soda
     3/4  cup           sour cream
   1                    Egg
   1      teaspoon      ground nutmeg
     1/2  cup           chopped nuts
                        Additional sour cream

 Preheat oven to 350 degrees.

 In large bowl, combine brown sugar and flour; cut in butter until crumbly.

 Press half the crumb mixture on bottom of greased and floured 9-inch square baking pan.

 Stir baking soda into sour cream.

 To remaining crumbs, add sour cream, egg and nutmeg; mix well.

 Pour over crumb crust; top with nuts.

 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.

Serve warm with additional sour cream.

Makes 9 to 12 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Nutmeg Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sugar
     1/2  stick         butter
   2      tablespoons   flour
   2      tablespoons   cornstarch
   2      cups          rich milk
                        Vanilla
                        Nutmeg
   1                    Pie crust

 Warm milk a little before measuring.

 Mix all ingredients and pour into pie crust.  Bake.

Joe makes this & was very good.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Nutty Chicken breasts

Recipe By     : The Butcher
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chicken breasts
     1/2  cup           cornstarch
   2      teaspoons     salt
   1      teaspoon      sugar
   1 1/2  tablespoons   dry white wine
   2                    egg whites
   1 1/2  cups          finely chopped almonds -- or walnuts, peanuts,
                        peanut oil -- for frying

Bone chicken breasts.  Slice into thin slices (easier to do if boneless chicken breasts have been partially frozen).  Mix corn starch, salt and sugar.  Add wine and mix thoroughly.

Beat egg white lightly and add gradulally, stirring constantly into the cornstarch mixture.  Spread chopped nuts on a flat working surface.  Dip thin slices of chicken into cornstarch mixture and coat both sides with nuts.  Set aside until all chicken slices are prepared.

In deep fry pan heat oil until hot.  Add chickdn and cook very quickly.  Do not overcook, just barely golden brown.  Drain and serve immediately.

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                     *  Exported from  MasterCook  *

                             Oat Wheat Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Oats -- 3 Minute barnd
   2      tablespoons   shortening
   2      cups          boiling water
   1      package       active dry yeast
     1/2  cup           milk -- scalded and cooled
     1/2  cup           white corn syrup
   1      tablespoon    sugar
   2      teaspoons     salt
   1                    Egg
   2      cups          whole wheat flour
   3      3 1/2 cups    all-purpose flour

Combine oats and shortening in bowl.  Pour boiling water over them and set aside to cool.

Meanwhile, soften yeast in cooled milk (should not be warmer than 110 degrees).

Combine oatmeal mixture with syrup, sugar, salt and egg.  Mix very well.

Add yeast.

Gradually add the whole wheat flour and enough all-purpose flour to make a soft dough.  Knead on a lightly floured board until smooth and elastic.

Place dough in a greased bowl, turning once to grease surface.

Cover and let rise until double in size.  Punch down and divide into 2 sections.

Shape into loaves and place into greased 9x5 inch loaf pans.

Let rise until double in size.

Bake at 350 degrees for 1 hour or until bread sounds hollow when tapped with finger.

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                     *  Exported from  MasterCook  *

                             Oatmeal Cake #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          boiling water
   1      cup           quick oats -- dry
   1      stick         oleo
   2                    Eggs
   1      cup           sugar
   1 1/2  cups          flour
     1/2  teaspoon      salt
   1      teaspoon      soda
     1/2  teaspoon      nutmeg
   1      teaspoon      cinnamon

 Pour boiling water over quick oats; add oleo and let stand for 20 minutes.

 Add rest of ingredients.

 Bake in 9x13 inch pan at 350 degrees for 30 minutes.

TOPPING: 6 Tsp. butter 1/4 Cup cream 1/2 Cup sugar 1 Tsp. vanilla 1 Cup chopped nuts 1 Cup coconut

 Mix and spread on cake.  Put under broiler for 2 or 3 minutes.

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                     *  Exported from  MasterCook  *

                             Oatmeal Cake #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          boiling water
   1      cup           quick cooking oats
     1/2  cup           salad oil
   1 1/2  cups          flour
   1      teaspoon      cinnamon
   1      teaspoon      soda
     1/2  teaspoon      salt
   1      cup           brown sugar
   1      cup           white sugar
   2                    Eggs

 Pour boiling water over oats, let stand.

 Mix eggs, sugars and oil together.

 Sift together flour, cinnamon, soda and salt.  Add to egg mixture.

 Add flour mixture to oatmeal, mix well.

 Bake at 350 degrees for 30 - 40 minutes or until done.

TOPPING: 1 Stick butter 1 Cup brown sugar 1/2 Cup evaporated or plain milk 1/2 Cup chopped nuts 1 Tsp. vanilla 1 Can coconut

 Dissolve thoroughly the sugar and milk, add butter and cook.  Stir almost constantly, until mixture boils and becomes thick.  Take from heat, add vanilla, nuts and coconut.  Pour on cake while hot.

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                     *  Exported from  MasterCook  *

                             Oatmeal Cake #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           oatmeal
   1 1/2  cups          hot water
   1      cup           brown sugar
   1      cup           white sugar
     1/2  cup           shortening or margarine
   2                    Eggs
   1 1/3  cups          cake flour
   1      teaspoon      soda
   1      teaspoon      cinnamon
     1/2  teaspoon      salt

 Pour hot water over oatmeal and let stand.

 Cream sugar and shortening.  Add eggs to creamed mixture.

 Add dry ingredients to shortening mixture, then add oatmeal.  Beat well.

Bake at 350 degrees for 35 minutes in a 7 or 8 x 14 inch pan.

BOILED ICING FOR OATMEAL CAKE:

3/4 Stick butter 1 Tbsp. evaporated milk 1 3/4 Cups brown sugar 1 Cup coconut 1 Cup chopped nuts

 Boil butter, milk and sugar for 1 minute.  Add coconut and nuts.

 Pour over cake and brown lightly in oven.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Oatmeal Drop Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sifted flour
   1      teaspoon      baking powder
     1/4  teaspoon      nutmeg
     1/4  teaspoon      salt
     1/2  cup           butter
     1/4  cup           brown sugar
   1                    Egg -- well beaten
   1      cup           raisins -- chopped
   1      cup           oatmeal
     1/3  cup           milk

 Sift flour once, measure, add baking powder, nutmeg and salt, and sift together three times.

 Cream butter, add sugar gradually, and cream together until light and fluffy.

 Add egg and raisins.  Add oatmeal.  Add flour, alternately with milk, a small amount at a time.

 Drop by teaspoons on greased baking sheets.  Bake in hot oven (400 degrees) 10 minutes.

Makes 2 dozen.

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                     *  Exported from  MasterCook  *

                         Oatmeal Ice Box Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shortening
   1      cup           white sugar
   1      cup           brown sugar
   2                    Eggs
   1 1/2  cups          sifted flour
   1      teaspoon      soda
   1      teaspoon      salt
   3      cups          oatmeal
   1 1/2  teaspoons     vanilla

 Cream shortening and sugar, add eggs and vanilla.

 Sift in dry ingredients, add oatmeal.

 Shape in roll, wrap in wax paper, and place in ice box for several hours or overnight.

 Slice about 1/4" thick.

 Bake in 400 degree oven approximately 10 minute

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                     *  Exported from  MasterCook  *

                               Okra Medley

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      slices        bacon -- cut in slices
   2      cups          sliced okra
   2      medium        tomatoes -- chopped
   1      cup           fresh corn
     1/2  cup           onion
     1/4  cup           celery
     1/4  teaspoon      salt
   5      drops         hot pepper sauce

 Cook bacon.

 In microwavable dish, stir in bacon and remaining ingredients.  Cover.

 Microwave at HIGH for 10 minutes.  Stir after 5 minutes.

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                     *  Exported from  MasterCook  *

                               Okra Pickles

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists
                Sent To Sherilyn                 Southern Living

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        okra pods -- small
   5      cloves        garlic
   5      small         fresh hot peppers
   1      quart         water
   1      pint          vinegar -- 5% acidity
     1/3  cup           pickling salt
   2      teaspoons     dill seeds

Pack okra tightly into hot sterilized jars, leaving 1/4-inch headspace.  Place a clove of garlic and a hot pepper in each of the jars.

Combine remaining ingredients in a medium saucepan; bring to a boil.  Pour vinegar mixture over okra, leaving 1/4-inch headspace.

Cover at once with metal lids, and screw bands tight.  Process in boiling-water bath 10 minutes.

Yield:  4 to 5 pints.

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                     *  Exported from  MasterCook  *

                           Old Time Gingerbread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
     3/4  cup           brown sugar
     3/4  cup           molasses
     3/4  cup           melted shortening
   2 1/4  cups          flour
   2 1/2  teaspoons     baking powder
     3/4  teaspoon      soda
   2      teaspoons     ginger
   1 1/2  teaspoons     cinnamon
     1/2  teaspoon      cloves
     1/2  teaspoon      cloves
     1/2  teaspoon      nutmeg
   1      cup           boiling water

Add beaten eggs to sugar, molasses and melted shortening

Sift flour with dry ingredients; add to egg mixture.

Add hot water last.

Bake in individual greased pans or a shallow pan in moderate oven (350 degrees) about 40 minutes.

Serve with whipped cream or apple sauce or with warm butter.

Makes 16 pieces.

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                     *  Exported from  MasterCook  *

                       Old-Fashioned Chicken Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       boneless chicken tenders
     1/2  cup           chopped onion
   1      Rib           celery -- chopped
     1/2  cup           mayonnaise
   1      tablespoon    orange juice
     1/4  teaspoon      ground ginger
     1/4  teaspoon      salt

 Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl.

 Cover and cook on High 3 - 4 minutes, stirring often.

 Drain off excess liquid.

 Stir in onions, celery, mayonnaise, orange juice, ginger and salt; toss to mix.

 Spoon onto lettuce-lined platter.

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                     *  Exported from  MasterCook  *

                         Old-Fashioned Cream Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sifted cake flour
   1 1/2  teaspoons     baking powder
     1/2  teaspoon      salt
   2                    Eggs -- unbeaten
                        Heavy cream
   1      cup           sugar

 Sift flour once, measure, add baking powder and salt and sift together three times.

 To eggs, in cup, add enough cream to fill cup.  Beat with rotary beater, adding sugar, then flour.

 Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.

 Put layers together and cover top with whipped cream.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Old-Fashioned Jam Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sweet cream butter -- softened
   1      cup           sugar
   4                    Eggs
   1      cup           peach jam
   1      teaspoon      lemon extract
   2 1/2  cups          unsifted all-purpose flour
   1      teaspoon      soda
   1      teaspoon      cinnamon
     1/2  teaspoon      baking powder
     1/2  teaspoon      allspice
   1      cup           buttermilk
   1      cup           currants -- dredged in flour

 Preheat oven to 350 degrees.

 Grease three 8" round cake pans.

 In large mixer bowl cream butter and sugar until light and fluffy.

 Add eggs, one at a time, beating well after each addition.

` Blend in jam and lemon extract.

 Mix together flour, soda, cinnamon, baking powder and allspice.  Add dry ingredients alternately with buttermilk.  Fold in currants.

 Turn into pans.

 Bake at 350 degrees for 25 to 30 minutes until toothpick inserted in center comes out clean.

 Cool 5 minutes; remove from pan.  Cool completely.

 Spread Cream Cheese Butter Icing between layers and on top of cake. (See recipe.)

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                     *  Exported from  MasterCook  *

                       Old-Fashioned Mincemeat Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          mincemeat
   1 1/2  cups          chopped apples
   2                    pie shells -- or pie pastry

In place of the 3 cups of mincemeat you can use 2 cups mincemeat and 1 cup raisins.

Mix mincemeat and apples.  Pour into pie shells.  Cover with a top crust.  Cut slits in top crust.  Bake 40 to 45 minutes in a 425 degree oven until crust is browned.  Serve warm.

NOTE:  To moisten fruit use fruit juice or brandy.

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                     *  Exported from  MasterCook  *

                        Old-Fashioned Rice Custard

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Puddings & Custards
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Eggs
   3      cups          milk
   1      cup           sugar
   1      teaspoon      vanilla
     1/2  teaspoon      salt
   1 1/2  cups          cooked rice
   1      cup           light raisins

 Break eggs into 2 quart buttered casserole; beat slightly with a fork.

 Add milk, sugar, vanilla and salt.  Blend well.

 Stir in rice and raisins.

 Set casserole dish in a pan of water.

 Bake uncovered at 350 degrees 1 hour and 15 minutes, stirring once after 30 minutes of baking.

Yield:  6 to 8 servings.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            One Bowl Macaroons

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  cups          flake coconut
     1/3  cup           sweetened condensed milk
     1/2  teaspoon      vanilla

Combine all ingredients, mixing well.

Drop from teaspoon 1" apart onto well-greased baking sheets.

Bake at 350 degrees for 10 to 12 minutes, or until golden brown.

Remove at once from baking sheets.

Makes about 2 dozen.

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NOTES : VARIATION:  Chocolate Macaroons:  Fold in 1 square melted semi-sweet chocolate before baking.



                     *  Exported from  MasterCook  *

                             One-Dish Dinner

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        chuck roast
                        salt and pepper -- to taste
   1      teaspoon      sugar
                        paprika -- optional
                        garlic salt
   2      cups          water
   4      medium        potatoes -- quartered
   4      medium        onions -- sliced
   4      large         carrots -- cut in large chunks
   1      cup           tomatoes, canned

Brown roast on all sides in hot skillet; rub with salt, pepper and sugar; sprinkle with paprika and garlic salt.  Add water; cover and simmer for 3 hours.  Adding water as needed.  Add potatoes, onions and carrots.  Simmer for 30 minutes.  Add tomatoes and season to taste, simmer for 30 minutes longer.  Thicken liquid for gravy is desired.

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                     *  Exported from  MasterCook  *

                             Onion & Egg Soup

Recipe By     : Mary McKinnon, Beach Island, S.C.
Serving Size  : 2    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    onions -- cut in 1/4" pieces
                        water
                        salt -- to taste
   2                    eggs
                        pepper -- to taste
                        butter

In a large sauce pan place onions and enough water to cover, add salt, cover and simmer for about 35 minutes or until onions are tender.

Add eggs and stirring at same time until egg whites are done, about 1 minute.

add pepper and butter stir until butter is blended in soup mixture.

Serve at once.

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NOTES : This was Mary's grandmother's recipe from ong ago.
                     *  Exported from  MasterCook  *

                               Onion Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Bisquick baking mix
   1      can           condensed cream of onion soup -- (10 3/4 oz.)
   2                    Eggs
   1      can           French fried onions -- crushed (reserve 2
                        -- Tbsp.) (3 oz.)

 Heat oven to 350 degrees.

 Grease 1 1/2 quart round casserole.

 Mix all ingredients except reserved onions; beat vigorously 30 seconds.

 Spread in casserole.

 Sprinkle reserved onions over top; press lightly into dough.

 Bake until deep golden brown, 60 to 65 minutes.

 Loosen edge from side of casserole; remove from casserole.

 Cool on wire rack about 20 minutes before slicing.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Onion Butter Casserole Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/3  cups          buttermilk biscuit mix
     3/4  teaspoon      dill weed
     1/2  teaspoon      celery seed
     1/3  cup           sweet cream butter -- softened
     1/2  cup           chopped onion
   1                    Egg
   1      Cup           milk

 Preheat oven to 400 degrees.  Grease 1 1/2 quart casserole.

 In medium bowl combine biscuit mix, dill weed and celery seed.  Cut in butter until mixture resembles a fine meal.  Stir in onion.

 Combine egg and milk; add to biscuit mix.  Stir just until ingredients are moistened.

 Turn into casserole.  About 1" from edge of casserole, cut through batter with a knife making a circle.

 Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in center comes out clean.

 Brush immediately with Topping.  Cool 10 minutes; remove from casserole.  Serve warm.

TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese

Combine ingredients.

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                     *  Exported from  MasterCook  *

                              Onion Croutons

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Bisquick baking mix
   1      envelope      dry onion soup mix
     1/2  cup           boiling water

 Heat oven to 375 degrees.

 Grease rectangular pan, 13x9x2 inches/

 Mix all ingredients; spread in pan.

 Bake until golden brown, 20 to 25 minutes.

 Cool 10 minutes; cut into 1/2" cubes.

 Remove from pan.

 Cool completely.

 For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.

Makes about 6 cups of croutons.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Onion-Topped Cornbread

Recipe By     : Lynne Weeks,  Midland Georgia
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          chopped onion
     1/4  cup           butter -- melted
   8      ounces        sour cream
   1      cup           shredded cheddar cheese -- divided
   1 1/2  cups          self-rising cornmeal
   2      tablespoons   sugar
     1/4  teaspoon      dried dill weed
   2                    eggs -- beaten
   8 3/4  ounces        cream-style corn -- canned
     1/4  cup           milk
     1/4  cup           vegetable oil
          dash          hot sauce

Saute onions in butter 5 minutes or until tender.  Remove from heat; stir in sour cream and 1/2 cup cheese; set aside.

Combine cornmeal, sugar and dillweed; stir well, and set aside.

Combine next fire ingredients, stirring well; add all at once to cornmeal mixture, stirring until blended.  Pour batter into a lightly greased 8" square pan.  Spread onion mixture evenly over top.  Sprinkle with remaining 1/2 cup cheese.  Bake at 400 degrees for 25 to 30 minutes.

Yeild: 8 to 10 servings.

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NOTES : Southerners love cornbread, pipping hot and spread with butter.  But when Lynne Weeks of Midland, Georgia bakes her favorite recipe, she spreads it with more than butter. She spoons on a thick topping of sour cream, Cheddar cheese and chopped onions.
\the cornbread itself is also a little different.  Lynne stirs in several tablespoons of sugar, some dillweed and cream-style corn.  After pouring the batter into an 8-inch square pan, she add the creamy onion toppin, and then bakes.  These rich squares of Onion-tooped Cornbread will make a substantial meal when served with soup or vegetables.

                     *  Exported from  MasterCook  *

                             Onions AuGratin

Recipe By     : Beech Island, S.C. 1978
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        onions -- sliced
                        salt and pepper -- to taste
                        White Sauce -- see recipe
     1/2  cup           grated cheddar cheese
                        Paprika -- if desired

Cook onions in boiling salted water until tender.  Drain water off.  Make White sauce.
Add cheese and stir unitl cheese is melted.  Add onions and heat real good pour in serving dish and add paprika on top if desired.

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                     *  Exported from  MasterCook  *

                          Open House Cherry Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      salt
     1/2  cup           butter
   1 1/2  cups          granulated sugar
   3                    Eggs
   1      cup           sour cream
   1      can           Comstock Cherry Pie Filling -- (21 oz.)
     1/2  teaspoon      vanilla extract
     1/2  teaspoon      almond extract
   2 1/4  cups          sifted flour
     1/2  teaspoon      baking soda
   1      teaspoon      baking powder

 Cream butter and sugar.  Add eggs one at a time, beating till mixture is light and fluffy.

 Add extracts.

 Sift together dry ingredients, add alternately with sour cream to creamed mixture.

 Spray 9-cup tube pan with PAM (or grease and flour).

 Spread 2/3 of batter in pan, making a trough in center of batter with spoon, keeping away from sides of pan.

 Lift one cup of cherries out of can with slotted spoon to eliminate juices; spoon into trough and cover with remaining batter.

 Bake at 350 degrees 40 to 45 minutes or until cakes tests done.

 Cool in pan 5 minutes.  Turn out of pan to cool completely.

 Drizzle with Glaze #2 (see frosting section) and decorate with 8 cherries; then spoon remaining cherry pie filling into center of cake.

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                     *  Exported from  MasterCook  *

                             Opulent Oysters

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          oysters or 1 1/2 Pts. fresh oysters -- (8 oz.. each)
   1      can           French fried onions -- (3 1/2 oz.)
     1/4  cup           light cream
   2      tablespoons   grated Parmesan cheese
   2      tablespoons   butter or margarine

 Drain oysters thoroughly.

 If fresh, cook in 1/4 cup melted butter until edges curl.

 Spread 3/4 cup of onions in a well-greased round baking dish 8x2 inches.

 Cover with oysters.

 Pour cream over oysters.

 Combine remaining onions and cheese.  Sprinkle over top.

 Dot with butter.

 Bake in a very hot oven, 450 degrees, for 8 to 10 minutes or until lightly browned.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Orange & Mushroom Medley

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         orange
   3      slices        pineapple -- diced
   1      cup           button mushrooms -- sliced
   2      inch          cucumber -- diced
     1/4  cup           toasted almonds
   1      ounce         cooked rice
   1                    banana -- sliced
   2      teaspoons     lemon juice

Carefully peel the skin and seeds from orange and cut into 1 inch pieces.
Mix the pineapple with the oragne, add the mushrooms and cucumber to the fruit.  Cover and keep in a cool place for 24 hours.
Add almonds, rice, banana and lemon juice and mix throughly.  Chill the salad before serving.

serves 4 to 6

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                     *  Exported from  MasterCook  *

                               Orange Balls

Recipe By     : Hazel
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        vanilla wafer crumbs
   6      ounces        orange juice, canned
     1/4  cup           butter
   1      cup           chopped nuts
   1      cup           powdered sugar
   1      box           orange jello

Mix together first four ingredients.  roll into balls.  

Mix together powdered sugar and jello.

Coat balls with sugar and jello mixuterby placing in a jar or plastic bag and shaking to coat on all sides.

NOTE:  you can freeze balls before coating with sugar mixtue.  When ready to serve thaw and coat with sugar mixture.

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                     *  Exported from  MasterCook  *

                           Orange Blossom Punch

Recipe By     : Meredith Corporation 1998
Serving Size  : 12   Preparation Time :0:00
Categories    : Florida Cuisine                  Family & Friends
                Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           frozen orange juice concentrate -- thawed
  10      ounces        frozen strawberry daiquiri mix concentrate -- or peach, thawed
 750      milliliters   champagne -- see notes, chilled
                        ice cubes

NOTES:  May use sparkling white grape juice in place of champagne.

In a punch bowl combine thawed concentrates. Add 4 cups cold water; stir to combine.  Gently add champagne or grape juice, but do not stir. Serve immediately over ice.  If desired, garnish with strawberries and Flordia orange wedges.

Source:   Special Advertising Section for Florida Citrus.

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                     *  Exported from  MasterCook  *

                               Orange Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Egg
     1/2  cup           sugar
   1      Cup           milk
   1      tablespoon    butter
   2      cups          flour
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   1      cup           candied orange peel
                        ***CANDIED ORANGE PEEL***
   1      cup           orange peel cut fine

 Cook down for 15 minutes, draining twice before water is cooked out.  Let cool and add 1/2 cup sugar and 1/2 cup water.  Cook till candied.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                     Orange Chicken with Citrus Salsa

Recipe By     : Meredith Corporation 1998
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Florida Cuisine
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        skinless boneless chicken breast halves
   1      cup           frozen orange juice concentrate -- thawed
   1      small         Onion -- cut up
     1/2  teaspoon      crushed red pepper -- to 3/4 teaspoon
     1/2  teaspoon      ground allspice
     1/2  teaspoon      curry powder
   2                    grapefruit
   2                    orange
     1/2  cup           mango chutney -- cut up
   2      tablespoons   green onion -- bias-sliced

Rinse chicken; pat dry.  In a food processor bowl or blender container combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.  Cover and process or blend until nearly smooth.  Place chicken in a plastic bag set in a shallow dish.  Add orange mixture; turn to coat both sides.  Close bag.  Chill for 2 to 24 hours.

Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to catch juices.  Discard seeds; coarsely chop citrus.  Add citrus, chutney, and onion to juices in bowl.  Cover and chill up to 2 hours.

Remove chicken from marinade; reserve marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4 inches from heat for 5 minutes.  Turn and brush with reserved marinade;  discard remaining marinade.,  Broil 7 to 10 minutes more or until chicken is tender and no pink remains.  Serve chicken with salsa.

Source:   Special Advertising Section for Florida Citrus.

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NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry marinade, so only 10 % of calories come from fat in this light and lively dish.
                     *  Exported from  MasterCook  *

                           Orange Coconut Balls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   frozen orange juice concentrate -- thawed
   2      tablespoons   butter
   2      tablespoons   water
   1      cup           confectioner's sugar
   2 2/3  cups          coconut flakes
   2      cups          graham cracker crumbs
     1/2  cup           chopped pecans

Blend orange juice, butter and water into sugar in a bowl.  Stir in 1 1/2 cups of the coconut, the crumbs and nuts.  Shape into 1 inch balls and roll in remaining coconut. Chill for several hours.

Makes about 3 dozen confections.

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                     *  Exported from  MasterCook  *

                         Orange Cranberry Relish

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    oranges -- quartered, seeded
   4      cups          fresh cranberries
   2      cups          sugar

Put orange quarters with peel and cranberries through food chopper.  Add sugar to mixture.  Chill in refrigerator, several hours.  Makes 1 quart.

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                     *  Exported from  MasterCook  *

                             Orange Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Grated rind of 1 orange
   2      tablespoons   orange juice
   2      teaspoons     lemon juice
   1                    Egg yolk -- slightly beaten
   1 3/4  cups          sifted confectioners' sugar

 Add rind to fruit juices and let stand 15 minutes.  Strain and add gradually to egg yolk.  Stir in sugar until of right consistency to spread.

Makes enough frosting to cover tops of two 9-inch layers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Orange Manderine Salad

Recipe By     : Gene Mooney
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          lettuce -- chopped
   1      large         onion -- cut into rings
                        walnuts -- toasted
   2      cans          mandarin oranges -- drained
                        Creamy Italina dressing

Mix all ingredients together.

Good with cheese and spinach pie.

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                     *  Exported from  MasterCook  *

                  Orange Souffle Ring With Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unflavored gelatin
   2      cups          sugar
   1      dash          salt
   4                    Egg yolks
   2 1/2  cups          orange juice -- (about 10 medium
                        -- oranges)
   1      teaspoon      grated orange peel
   1      teaspoon      grated lemon peel
   3      tablespoons   lemon juice -- (1 lemon)
   1      cup           orange sections -- (white membrane
                        -- removed), cut in
                        -- half
   2      cups          whipping cream -- whipped

 Thoroughly mix gelatin, sugar, and salt in saucepan.

 Beat together egg yolks and 1 cup of orange juice; stir into gelatin mixture.

 Cook over medium heat, stirring constantly, just until mixture comes to boiling.  Remove from heat, stir in orange and lemon peels and remaining juices.

 Chill, stirring occasionally, until the mixture mounds when dropped from a spoon.  Stir in orange sections.  Fold in whipped cream.  Pour into a 2-quart mold.  Chill until set.  Unmold.

 Place White Meat Chicken Salad in center of mold.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Orange-Cinnamon Butter

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Spreads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Butter -- softened
   2      Tablespoons   Honey
   1 1/2  Teaspoons     Orange Peel -- grated
     1/4  Teaspoon      Cinnamon

Beat all ingredients in small bowl on high speed until fluffy.

Makes 2/3 cup spread.


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                     *  Exported from  MasterCook  *

                           Orange-Cranberry Tea

Recipe By     : Meredith Corporation 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Florida Cuisine                  Family & Friends
                Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           orange juice
   1      cup           cranberry juice cocktail
   2      tablespoons   sugar
                        cinnamon stick -- 2 inches long
   4                    tea bags

In a medium saucepan stir together orange juice, cranberry juice cocktail, sugar, cinnamon, and 2 cups water.  Bring to boiling; reduce heat.  Cover and simmer for 10 minutes.  Remove from heat.  Add tea bags.  Cover and let stand for 5 minutes.

Remove and discard tea bags and cinnamon.  To serve, pour mixture into four mugs. If desired, garnish with Flordia orange slices.

Source:   Special Advertising Section for Florida Citrus.

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NOTES : Cut the chill on a winter morning with a mug of this fruity tea drink.
                     *  Exported from  MasterCook  *

                          Orange-Pineapple Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           crushed pineapple -- with juice
   1      package       orange jello
     1/2  package       plain gelatin
   3      tablespoons   lemon jello
   1      pound         cottage cheese -- small curds
   9      ounces        Cool Whip

Cook pineapple in juice for two or three minutes, add jellos and cook another minute or two, pour in casserole dish and let cool, then stir in cottage cheese and cool whip.  Set in ref. for two or three hours.  Will keep for days.

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                     *  Exported from  MasterCook  *

                        Orange-Pineberry Surprise

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           crushed pineapple -- (20 oz.)
   1      jar           cranberry-orange relish -- (14 oz.)
   1      package       orange flavored gelatin -- (6 oz.)
   1 1/2  cups          boiling water
   1      cup           chopped celery
     3/4  cup           chopped walnuts or pecans
                        Lettuce

 Drain pineapple, reserving syrup.

 Place relish and syrup in mixing bowl.

 Dissolve gelatin in boiling water, stirring occasionally; add to relish mixture, blending well.

 Fold in celery, nuts and pineapple.

 Pour into 10-cup mold; chill until firm.

 Unmold on lettuce-lined plate.

 Serve with mayonnaise dressing, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Oriental Crab Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       frozen tiny peas -- (10 oz.)
   1      cup           lump crab meat -- (shrimp, lobster or
                        -- chicken)
     1/2  cup           chopped celery
     1/2  cup           mayonnaise
   1      tablespoon    lemon juice
     1/2  teaspoon      curry powder
     1/2  cup           cashews
     1/2  can           chow mien noodles -- (5 1/2 oz.)

Mix all ingredients and serve with chow mien noodles.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Oriental Marinated Strips

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           fresh orange juice
     1/4  cup           soy sauce
   2      tablespoons   very dry sherry
   2      small   clov  garlic -- minced
   2      dashes        ground ginger
   2                    Boneless Strip Sirloins

 Combine first five ingredients.

 Place stakes in the marinade. Marinate in the refrigerator for 2 to 3 hours, turning occasionally.

 Remove steaks from marinade and place on preheated grill over medium heat for approximately 7 to 9 minutes for a medium rare stake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Oriental Pepper Steak

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        steak -- cut in thin strips
   4      tablespoons   oil
   3                    green pepper -- cut in strips
                        salt and pepper -- to taste
   3      tablespoons   soy sauce
   1      cup           beef bouillon -- from cube or powder
   2      tablespoons   cornstarch

Heat oil in skillet and saute meat slices until all red is gone.  Add pepper stripss, onions, garlic, salt and pepper.
Cook and stir for 5 to 10 minutes.
Combine soy sauce and bouillon, stir in cornstarch to make a smooth mixture.
Pour mixture into skillet  cook and stir a few minutes more
Serve over rice.

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                     *  Exported from  MasterCook  *

                          Oriental Supper Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh green beans -- trimmed
   2                    scallions -- sliced
   1      medium        tomato -- chopped
     1/2  cup           vegetable oil
     1/4  cup           fresh lemon juice
   2      tablespoons   soy sauce -- plus 1 teaspoon
     1/2  teaspoon      sugar
   1      clove         garlic -- cut in half
          dash          salt
          dash          pepper
   2      tablespoons   mayonnaise
   2      cups          cooked chicken -- cut into thin strips
   2      cups          salad greens -- torn into bite size
   2      cups          fresh bean sprouts
   6                    radishes -- thinly sliced
     1/2  cup           walnut pieces

Place trimmed beans in medium saucepan in 1 inch lightly salted boiling water, cook, covered, 8 minutes or until crisp-tender.  Darin; combine with scallions and tomato in medium bowl.  Mix vegetable oil, lemon juice, 2 tablespoons soy sauce, sugar, ginger, garlic, salt and pepper and pour over green bean mixture.  Refrigerate at least 1 hour, stirring occasionally. Blend remaining 1 teaspoon soy sauce with mayonnaise in smal bowl, add chicken and mix well.  Refrigerate.  Just before serving, combine in large salad bowl salad greens, bean sprouts, radishes, walnuts, chicken and marinated green bean mixture.  Toss to mix well.

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                     *  Exported from  MasterCook  *

                           Oven Fried Potatoes

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Potatoes                         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Baking potatoes
     1/2  cup           melted butter

Preheat oven to 400 degrees.  Peel potatoes and cut into quarters lengthwise.  In large saucepan heat 2 inches water to boiling. Add potatoes and boil for 3 minutes and drain.  Dry potatoes on paper towels, dip pieces in butter and place in single layer in 13x9 inch baking pan.  Bake until crisp, about 1 hour.



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                     *  Exported from  MasterCook  *

                           Oven Sesame Chicken

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    margarine or butter
   1      cup           Bisquick baking mix
     1/4  cup           sesame seed
   1      teaspoon      salt
   2      tablespoons   milk
   1      Tbsp.         prepared mustard -- (1 to 2)
   1                    Egg
   2 1/2  pounds        broiler-fryer chicken -- cup up, up to 3 1/2
   2      tablespoons   margarine or butter melted

Heat oven to 375 degrees.

Heat 1 Tbsp. margarine in rectangular pan, 13x9x2 inches, in oven until melted.

Mix baking mix, sesame seed and salt in shallow dish; reserve.

Beat milk, mustard and egg in small bowl.

Dip chicken pieces, one at a time, into egg mixture; coat with sesame seed mixture.

Place skin side up in pan.

Drizzle with 2 Tbsp. melted margarine.

Bake until done, about 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Overnight Fruit Salad

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          assorted fruits -- ( such as sliced
                        -- bananas, drained
                        -- pineapple tidbits,
                        -- mandarin oranges,
                        -- grapes, etc.)
   1      cup           shredded or flaked coconut
   1      cup           miniature marshmallows
   1      cup           sour cream

 Combine fruits, coconut and marshmallows.

 Stir in sour cream.

 Chill overnight in refrigerator, covered.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Oyster Special

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches               Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sour cream
     1/3  cup           lemon juice
   1      tablespoon    minced onion
   1      tablespoon    chopped pimiento
     1/4  teaspoon      A-1 sauce
     1/4  teaspoon      Tabasco sauce
     3/4  teaspoon      salt
     1/4  teaspoon      pepper
  18      large         oysters -- up to 24
                        Butter or margarine
   1      cup           garlic butter -- melted
   6      slices        French bread -- 1" thick
                        Parsley for garnish

 Blend together sour cream, lemon juice, onion, pimiento, A-1 sauce, Tabasco sauce, salt and pepper.

 Cook oysters in a small amount of butter until edges curl.

 Toast bread slices and brush with garlic butter.

 Place 3 or 4 oysters on top of each slice.

 Spoon a generous portion of the sour cream mixture over each sandwich.

 Garnish with parsley.

Makes 6 sandwiches

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      Palaoa Pipilis (Bread Sticks)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        French bread
                        Melted butter
                        Parmesan cheese -- garlic salt or
                        -- sesame seeds

 Cut French bread into sticks 5" long and 1" thick.

 Melt butter in a shallow pan.

 Roll bread sticks in the butter and then sprinkle with Parmesan cheese, garlic salt or sesame seeds.

 Lay on a baking sheet.

 Toast in a 350 degree oven for 20 to 25 minutes, turning occasionally to brown evenly.

 Serve hot.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Palermo Lemon Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   2      teaspoons     baking powder
     1/4  teaspoon      salt
   4      tablespoons   butter
   1      cup           sugar
   1                    Egg -- unbeaten
   1      teaspoon      grated lemon rind
     3/4  cup           milk

 Sift flour once, measure, add baking powder and salt and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add egg and lemon rind and beat well.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25 minutes.

 Put layers together with Lemon Filling and cover top and sides of cake with Palermo Lemon Frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pan Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         butter
   1      cup           graham cracker crumbs
   1      cup           flake coconut
   1      cup           pecans -- chopped fine
   1      cup           chocolate chips
   1      can           Eagle Brand milk -- (6 oz.)

 In 9x9 inch square pan melt butter, sprinkle crumbs over butter.

 Sprinkle each remaining ingredient over top of pan.

 It will mix itself while cooking.

 Bake at 350 degrees for 30 minutes.

 If cooked in Pyrex dish, cook at 300 degrees.

 Let stand a few minutes and cut in small squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Pan Fried Fish

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Seafoods                         Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh or frozen fish fillets -- thawed
     1/2  cup           Aunt Jemima Enriched Yellow Corn Meal
     1/2  cup           all-purpose flour
     1/2  teaspoon      dill weed or chili powder -- (optional)
     1/2  teaspoon      salt -- (optional)
     1/8  teaspoon      pepper
   2      tablespoons   water
   1      tablespoon    butter -- up to 2
   1      tablespoon    vegetable oil -- up to 2

 Coat fish in combined dry ingredients; dip in combined egg and water.

 Coat again in dry ingredients.

 Pan fry in butter and oil until fish flakes easily with fork; drain on paper towels.

3 to 4 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Pan-Fried Scallops

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sea scallops -- fresh or thawed
                        -- frozen
     1/3  cup           dried bread crumbs
     1/8  teaspoon      salt
   1      dash          pepper
   1      dash          paprika
                        Butter or cooking oil
   2      tablespoons   lemon or lime juice
   1      tablespoon    chopped parsley

 On waxed paper, combine bread crumbs with salt, pepper and paprika; roll scallops in mixture until coated.

 In 10" skillet over medium-high heat, in 3 tablespoons hot butter or cooking oil, fry scallops, turning occasionally, about 6 to 10 minutes (until golden on all sides).

 Drain on paper towel.

 Serve scallops over rice or a  main dish with vegetables.

Serves 3 - 4.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Papaya Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Fresh papayas
                        Lettuce
                        Lemon or lime quarters

 Treat from the Islands.

 Let papaya ripen at room temperature until skin turns yellow and they are soft to the touch.  Then refrigerate until ready to use.

 To serve, cut in half lengthwise if small, or in good sized wedges, and remove the black seeds.

 Serve on lettuce with quarters of lemon of lime to squeeze over them.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Party Mushrooms-Spinach

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Vegetables                       Casseroles
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        fresh mushrooms -- or
   3      cans          whole mushrooms -- (6 - 8 oz. each)
   6      tablespoons   butter or margarine -- divided
   1      can           condensed cream of chicken soup -- (10 3/4 oz.)
     1/4  cup           milk
   2      packages      frozen creamed spinach -- thawed (9 oz. each)
     1/8  teaspoon      ground black pepper
   1 1/2  cups          plain croutons

 Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.

 In large skillet, melt 5 Tbsp. butter.  Add mushrooms; saut 5 minutes.

 Stir in chicken soup, milk, spinach and black pepper.

 Cook and stir until mixture comes to boiling point.

 Pour into 2-quart casserole.

 In small saucepan, melt remaining 1 Tbsp. butter.  Stir in croutons.

 Sprinkle over casserole.

 Bake uncovered, in preheated moderate 375 degree oven until hot and bubbly, about 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Pasta Napolitana

Recipe By     : MS Access
Serving Size  : 4    Preparation Time :0:30
Categories    : Italian                          Marinades, Salsa & Sauces
                Pasta & Couscous                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     Oregano
   1      can           tomatoes -- plum
   3      cloves        garlic
   2      tablespoons   olive oil
     1/2  teaspoon      honey

Saute garlic in a skillet with olive oil until they are brown at medium heat. 

Reduce heat and add tomatoes, oregano and bay leaves.  Let it simmer until sauce is thick. 

Serve on top of pasta. Add honey to reduce acidity.

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                     *  Exported from  MasterCook  *

                           Pat In The Pan Crust

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour
     2/3  cup           margarine or butter -- softened
     1/2  cup           almonds -- finely chopped and
                        -- toasted
     1/2  cup           powdered sugar

 Mix all ingredients in medium bowl with fork until crumbly.

 Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches.

 Bake until set, 15 to 20 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Patio Iced Tea

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           orange juice
     1/4  cup           honey
   1      cup           pineapple juice
   2      teaspoons     lime juice
   1      cup           apricot nectar
   1 1/2  tablespoons   lemon juice

Mix well.  Makes 1 quart.

For variety  add 1 cup orange, cranberry or pineapple juice.  garnish with mint, strawberries or peineapplt chunks.

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


                     *  Exported from  MasterCook  *

                            Patio Potato Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Potatoes                         Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        potatoes -- boiled
   1      cup           finely chopped onion
   3      tablespoons   finely chopped parsley
   2      tablespoons   chopped pimiento
     1/2  teaspoon      paprika
   1      teaspoon      salt
     1/2  teaspoon      seasoned salt
     1/4  teaspoon      pepper
     2/3  cup           vinegar
     1/3  cup           water
   1 1/2  teaspoons     sugar
   1                    Egg -- slightly beaten
     1/3  cup           vegetable oil

 Peel potatoes; cut into 1/4" slices.

 Toss lightly in large skillet with onion, parsley, pimiento and seasonings.

 Combine vinegar, water and sugar in small saucepan; heat to boiling.

 Gradually add vinegar mixture to egg, beating constantly.

 Continue beating and gradually add oil.

 Pour dressing over potato mixture; toss lightly to coat evenly.

 Place over low heat 10 to 15 minutes or until potatoes are heated.

Yield:  8 to 10 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Patty's Birthday Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted cake flour
   2      teaspoons     baking powder
     1/4  teaspoon      salt
   4      tablespoons   butter
   1      cup           sugar
     3/4  cup           milk
     1/4  teaspoon      vanilla
     1/4  teaspoon      almond extract
   2                    Egg whites -- stiffly beaten

 Sift flour once, measure, add baking powder and salt, and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Add flavoring.

 Fold in egg whites.

 Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50 minutes.

 Cover cake with Seven Minute Frosting and sprinkle with Baker's Coconut, Southern Style, tinted a delicate pink.

 Insert tiny pink candles into the frosted cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Pav Bhaji (Bombay street food) (W)

Recipe By     : Raghaven Iyer
Serving Size  : 12   Preparation Time :0:00
Categories    : Western Indian                   Indian
                Vegetables                       Potatoes
                A-T N T Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        red potatoes -- boiled & chopped
   2      heads         cauliflower -- bite size
   2      medium        green pepper -- cored & seeded
   1      cup           green peas
   4      large         tomatoes, red ripe -- chopped
   2      medium        onion -- sliced
   4                    green chiles -- 2-3
     1/4  cup           cilantro -- chopped
   2      teaspoons     cumin seed
   2      pieces        ginger root -- size of a quarter
   2      large         onion -- sliced
   2      large         tomatoes, red ripe -- chopped
   1      teaspoon      salt and pepper -- or to taste
   2      teaspoons     Pav Bhaji masaala
     3/8  cup           butter

Grind up ingredients 5 through 10 (tomatoes, onions, green chiles, cilantro, cumin, and ginger) in a blender. Saute the remaining onion in butter until it turns a golden brown. Add the remaining tomato with the spices and simmer for a few minutes. Add the contents of the blender and the vegetables. Simmer until the vegetables are tender (this seem to take longer than you would imagine). Top with more butter if desired.

To serve as authentic street food slice a loaf of French bread and toast it in butter in a fry pan. Top with Pav Bhaji and eat out of hand. 

Date: Tue, 07 Jul 1998 09:21:29 -0500 From: JoAnn <joannr@pclink.com>
Subject: recipelu Queen Barb's Recipe

Hi,

I got this recipe in an Indian cooking claas that I took quite awhile ago.  When I cook and Indian dinner for company this is frequently the favorite, and of course, you can make it as spicy as you wish, but it is quite spicy if you just follow the recipe. 

JoAnn




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                     *  Exported from  MasterCook  *

                        Peach  And  Apple  Chutney

Recipe By     : Cookbook USA #521930
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Pounds        Apples
   5      Pounds        Peaches
   5      Pounds        Yellow Onions
   4      Pounds        Brown Sugar -- dark or light
   1      Pound         Raisins -- dark or light
   4      Teaspoons     Salt
   2      Teaspoons     Cayenne Pepper
   1      Tablespoon    Ground Cloves
   8      Inches        Ginger Root
   8      Cloves        Garlic
   1      Quart         Cider Vinegar -- or malt
   2      Teaspoons     Fresh Ground Black Pepper

 Peel and put onions, apples and garlic through food processor.  Slice ginger thinly by hand.  Slice peaches.  Mix all together with other ingredients.  Bring to slow boil in large pot and stir until all the sugar has dissolved.  "Taste" the liquid and add any of the above seasonings you wish to your taste.  Keep on slow boil.  

Cook for 3 to 4 hours until fruit etc. is soft and the liquid has reduced.  Stir periodically.  

Store in sterilized jars.    

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

NOTES : More apples may be substituted for the peaches or green tomatoes.  The latter makes a very good chutney.

I like this one very much for cooking chicken, pork chops or ham.  May also be used with a beef roast near the end on cooking time for more seasoning.
                     *  Exported from  MasterCook  *

                         Peach - Orange Marmalade

Recipe By     : Cookbook USA #550894
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      Medium        Peaches
   6                    Oranges
  10      Cups          Sugar

Scald, peel and dice peaches.

Squeeze juice from oranges and grind skins, medium blade.

Combine ingredienets, cover and let stand overnight.

Set over heat, stirring until sugar in dissolved.  Bring to boil and cook over moderate heat, stirring frequently to prevent scorching, 1 hour, or until clear and thickened.

Pour into hot sterilized jars and seal at once.

Makes approximately 3 1/2 quarts.

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                     *  Exported from  MasterCook  *

                       Peach - Orange Marmalade #2

Recipe By     : Cookbook USA # 550744
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Quarts        Peaches -- peeled and chopped
     3/4  Cup           Orange Peel -- sliced, see hint
   1 1/2  Cups          Chopped Orange Pulp
   2      Tablespoons   Lemon Juice
   5      Cups          Sugar

Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves.

Cook rapidly until thick, about 20 minutes.  As mixture thickens, stir frequently to prevent sticking.

Pour, boiling hot, into hot jars, leaving 1/4 inch head space.  Adjust caps, process 15 minutes in boiling water bath.

Yeild about 8 half pint jars.

Barb's Notes:  Made this and it was very good.  Serve with pork chops or ham.

Barb's Hint: With this recipe I add a little more orange peel and add some lemon peel when I make it.  Usually I take the peels and grin them to a coarse grind instead of slices.  This blends in the marmalade real good and gives a little better taste.

made this year and turned out real good with the lemon peel added.

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                     *  Exported from  MasterCook  *

                       Peach - Orange Marmalade #3

Recipe By     : Cookbook USA # 548724
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      Medium        Peaches
   3      Medium        Oranges
                        Sugar

Wash and peel peaches, wash oranges, remove peel for 1 1/2 of the oranges, discarding this peel.

Grind the peeled and unpeeled oranges and the peaches.  Measure (should be about 6 cups).

Add equal amount of sugar.

Place in 8 quart kettle sprayed with PAM.  Bring to a boil.  Boil rapidly 25 to 30 minutes, stirring often.

When thick, pour into hot sterilized jars to within 1/2 inch of top.  Put on lids.

Process in boiling water bath 10 minutes.

Yields:  three 8 ouce jars (Pints)

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                     *  Exported from  MasterCook  *

                        Peach And Orange Marmalade

Recipe By     : Cookbook USA # 548640
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Dozen         Peaches -- peeled and seeded
   4                    Oranges -- peeled
   4                    Skins From Oranges
   3 1/2  Pounds        Sugar

Cut orange skins into thin strips and insides of oranges into bits.

Combine with peaches and sugar.  Let stand overnight.

To process, bring mixture gradually to boiling point, then simmer gently until thick, about 2 hours.

Seal in hot, sterilized jars.

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NOTES : Great on hot biscuits.
                     *  Exported from  MasterCook  *

                          Peach Chiffon Dessert

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           sliced peaches in heavy syrup -- (1 lb.)
     1/3  cup           corn starch
     1/2  cup           + 2 Tbsp. sugar
     1/4  teaspoon      salt
   2      cups          milk
   2                    Egg yokes -- slightly beaten
   1      teaspoon      lemon juice
     1/2  teaspoon      vanilla
   2                    Egg whites

 Blend peaches and syrup on high speed of blender 60 seconds or until pureed.

 In saucepan mix cornstarch, 1/2-cup sugar and slat.

 Gradually stir in milk, then egg yolks.

 Cook and stir over medium low heat until mixture boils 1 minute.

 Remove from heat.

 Stir in peach puree, lemon juice and vanilla.

 Beat egg whites until foamy; gradually add remaining sugar.  Beat until stiff peaks form; fold into cornstarch mixture.

 Chill in serving dishes.

 Top with whipped cream and peach slices.

Makes 6 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Peach Chutney

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Peaches -- underripe
   1      Quart         Water -- plus
   1      Tablespoon    Vinegar
   1      Cup           Firmly Packed Light Brown Sugar
     3/4  Cup           Seedless Raisins
     3/4  Cup           Honey
     3/4  Cup           White Vinegar
     1/4  Teaspoon      Mace
   6      Whole         Cloves
   1                    Cinnamon Stick -- broken in 3" pieces

Pour boiling water over peaches; let stand until skins can be easily removed.  Dip in cold water, peel.

Remove pits and red fibers; cut into chunks.

Place immediately in vinegar water to prevent browning.

In saucepan combine brown sugar and next 4 ingredients.  Add cloves and cinnamon tied in cheesecloth bag.

Drain peaches; add to syrup.  Simmer 1 hour, stirring occasionally.

Remove spice bag.  Continue simmering while quickly packing 1 clean hot jar at a time.  Fill to within 1/2" of top making sure syrup covers fruit.

Seal each jar at once.  Process 5 minutes in boiling-water bath.

Make 4 - 5 half-pints


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                     *  Exported from  MasterCook  *

                             Peach Chutney #2

Recipe By     : Cookbook USA # 550862
Serving Size  : 1    Preparation Time :0:15
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Cups          Peaches -- peeled and chopped
   1      Cup           Sugar
     3/4  Cup           Vinegar
   4 1/2  Ounces        Crystallized Ginger
   4      Ounces        Candied Lemon Peel -- diced, or
                        Candied Orange Peel
   4      Ounces        Raisins
     1/2  Teaspoon      Curry Powder
     1/4  Teaspoon      Cinnamon
     1/4  Teaspoon      Ground Cloves
                        Slivered Almonds -- optional

In a large saucepan, combine all ingredients.  Bring to a boil.

Reduce heat and simmer, stirring frequently, for 45 minutes.

Pour immediately into hot sterilized jars.  Seal tightly.

Good served with:  Meats and poultry or spread on warm crusts rolls.

Makes 5 cups.

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NOTES : Store in dark, cool place or refrigerate until needed.

Chutney makes a delicious addition to your holiday buffet or ethnic meal.
                     *  Exported from  MasterCook  *

                             Peach Chutney #3

Recipe By     : Cookbook USA # 549545
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Cups          Peaches -- cut up
     1/3  Cup           Chopped Onions
   1      Cup           Raisins
     2/3  Cup           White Wine Vinegar
     1/4  Cup           Lemon Juice
   1      Tablespoon    Salt
   4 1/2  Cups          Sugar
     2/3  Cup           Brown Sugar
   1      Small         Red Pepper
   1      Tablespoon    Mustard Seed
   1      Box           Certo
   1      Teaspoon      Allspice
     1/2  Teaspoon      Cinnamon
     1/2  Teaspoon      Cloves
     1/2  Teaspoon      Ground Ginger
     1/4  Cup           Preserved Ginger -- slivered
   4      Cups          Peaches -- chopped

In large pan add all except spices.  Stir over high heat to a hard boil.

At once, stir in sugar and spices.  Boil hard 5 minutes, stirring constantly.

Skim and stir 10 minutes.  

Pour into glasses, parawax, 10 medium glasses.


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NOTES : Delicious with chicken and lamb.
                     *  Exported from  MasterCook  *

                             Peach Chutney #4

Recipe By     : Cookbook USA # 551695
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Peach Slices -- drained,cut up
   1      Cup           Sugar
     3/4  Cup           Vinegar
   4      Ounces        Candied Lemon Peel -- or
                        Candied Orange Peel
   4 1/2  Ounces        Crystallized Ginger -- diced
   4      Ounces        Raisins
     1/2  Teaspoon      Curry Powder
     1/4  Teaspoon      Cinnamon
     1/4  Teaspoon      Ground Cloves
                        Almond Slivers -- optional

In a large saucepan, combine all ingredients.  Bring to a boil.  Reduce and simmer, stirring frequently for 45 minutes.

Pour immediately into hot sterilized jars.  Seal tightly.

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

NOTES : Good serve with:  meats and poultry or spread on warm crusty rolls.
                     *  Exported from  MasterCook  *

                             Peach Chutney #5

Recipe By     : Cookbook USA # 552474
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Peaches
   1      Pound         Onions
     3/4  Cup           Vinegar
   2      Ounces        Dried Fruit -- or currants
   1      Teaspoon      Pickling Spice
   1      Teaspoon      Salt
   1      Teaspoon      Ground Ginger
   1 3/4  Cups          Sugar

Put the finely chopped onions into a saucepan with half the vinegar and simmer until nearly soft.  Add the chopped peaches, dried fruit, spice (tied securely in a muslin bag), salt, ground ginger, and just a little more vinegar (enough to stop mixture froj burning).

Cook gently until the fruit is soft, stirring from time to time.  Add the remainder of vinegar and thoroughly stir in the sugar.

boil steadily until chutney is thick.  Remove spices and pour into hot jars and seal.  Seal with hot wax or the special bottling jars may be used.

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                     *  Exported from  MasterCook  *

                             Peach Chutney #6

Recipe By     : Cookbook USA # 552997
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Cups          Peaches -- cut up
     1/4  Cup           Onions -- finely chopped
   1      Teaspoon      Dry Mustard
     3/4  Teaspoon      Ground Ginger
     1/8  Teaspoon      Ground Cloves
   1      Teaspoon      Lemon Peel -- grated
   1      Tablespoon    Lemon Juice
   1      Cup           Wine Vinegar
     3/4  Cup           Sugar
     3/4  Teaspoon      Salt
     1/2  Cup           Seedless Raisins

Mix all ingredients together in wide bottom pan.

Cook slowly until clear and thickened, stirring frequently.

Pour into sterilized jars and seal immedialtely.

Makes approximately 2 pints.

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                     *  Exported from  MasterCook  *

                              Peach Cobbler

Recipe By     : Irene
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         peaches
                        water
     1/2  cup           sugar
     1/4  pound         butter
   1 1/4  cups          self-rising flour
   1 1/4  cups          milk
   1      cup           sugar

Place peaces in a saucepan with just a little water (do not cover peaches) and 1/2 cut sugar and cook for 45 minutes.

Melt butter and pour into a 13x9 inch pan.

Mix flour, milk and 1 cup sugar well.  Put on top of butter.  Do not stir.  Put peaches on top of flour mixture.  Do not stir.

Cook in a 375 degree oven until brown about 45 minutes.

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                     *  Exported from  MasterCook  *

                           Peach Glazed Carrots

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        pared -- sliced, cooked
                        -- carrots
   1      cup           peach preserves
   2      tablespoons   butter

 Arrange carrots in large skillet or saucepan.

 Combine preserves and butter; spoon over carrots.

 Heat 15 minutes or until hot.

TIP:  Carrots can be prepared in oven.  Bake 15 minutes at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Peach Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Cups          Peaches -- crushed
   2      Tablespoons   Lemon Juice
   5 1/2  Cups          Sugar
   1      Box           Pectin -- fruit
     1/2  Teaspoon      Butter

Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

Prepare fruit, peel, pit and crush peaches.  Place fruit and lemon juice in 8 quart pot.

Add fruit pectin and butter to fruit and bring mixture to full rolling boil over high heat, stirring constantly.

Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.

Remove from heat.  Skim off any foam.

Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.

Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 6 cups.


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                     *  Exported from  MasterCook  *

                             Peach Marmalade

Recipe By     : Cookbook USA #547743
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cups          Peaches -- peeled and mashed
   1      Can           Frozen Orange Juice Concentrate -- thawed
   5      Cups          Sugar
   1      Bottle        Certo -- 6 oz.
   1 1/3  Cups          Coconut Flakes
     1/2  Cup           Almond Slivers
  10                    Maraschino Cherries -- cut in quarters

Combine peaches and orange juice concetrate in a very large pan.

Stir in sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly.

Remove from heat and stir in Certo, coconut, almond and cherries at once.  Skim off foam with metal spoon.  Keep skimming and stirring for 7 minutes.  Add 1 teaspoon of butter during the 7 minutes.

Put in jars and seal or freeze.

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                     *  Exported from  MasterCook  *

                            Peach Marmalade #2

Recipe By     : Cookbook USA 548146
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Peaches
   4                    Oranges
   1                    Lemon
                        Sugar

Peel and cut peaches in thin slices.  Peel oranges and soak rinds in cold water for 1 hour.  Take pulp of oranges and cut in small pieces; add to peaches.  Add juice of lemon to above.  Add sugar, cup for cup until thickened.

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                     *  Exported from  MasterCook  *

                          Peach Or Pear Chutney

Recipe By     : Cookbook USA # 553095
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Quarts        Peaches Or Pears -- peeled and chopped
   1      Cup           Seedless Raisins
   1      Cup           Chopped Onions
   3      Cups          Brown Sugar
   2      Tablespoons   Salt
   1      Clove         Garlic -- minced
   1      Whole         Hot Red Chili Peppers
   5      Cups          Vinegar

Combine all and bring to a boil.  Reduce heat and simmer 40 minutes.

Stir a lot to keep from sticking.  Pour, boiling hot, into hot jars and leave 1/4 inch head space - adjust hot tops (lids).  Process 10 minutes in boiling water bath.

Makes 7 pints.

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

NOTES : Use like A-1 Sauce, etc.
                     *  Exported from  MasterCook  *

                              Peach Pickles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        peaches
   1      tablespoon    whole cloves
   4      cups          sugar
   1 1/2  cups          cider vinegar
     3/4  cup           water
   1      piece         fresh ginger root -- 1 inch cube
   2      sticks        cinnamon

Dip peaches into boiling water for 1/2 hours and loosen skins.  Cool in cold water, drain.  Remove skins.  Stud each peach with a clove to prevent darkening, palce in 4 quart bowl containing 1 1/2 teablspoon salt and 2 quarts water.  Combine vinegar, sugar and 3/4 cup waterin 4 quart kettle.  Tie ginger root, remaining cloves and cinnamon in cheesecloth bag and ad to pot.  Bring t boilk, cook healf of the peaches in syrup for 10 minutes, remove with slottee spoon; cook remaining peaches 10 minutes.  Place peaches into 1 gal crock or glass bowl.  Pour syrup over, cover and let stand 12 to 18 hours. ina  cool place.  Drain peaches, resrving syrup,  in 2 quart saucepan.

Pack peaches into 4 hot pint jar.  aheat syrup to vboiling.  Remove spice bag, pour syrup over paches filling with in 1/4 inch process in bling water bath 20 minutes.  Start to cout processing time when water comes to a boil again.  Makes 4 pints.

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                     *  Exported from  MasterCook  *

                                Peach Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          peaches
     1/4  cup           water
   1      cup           sugar
   3      tablespoons   cornstarch
   1      tablespoon    lemon juice
   1                    Baked pie shell
                        Whipped cream

 Place 2 cups sliced peaches in saucepan with 1/4 cup water.  Simmer to start juice in fruit.

 Add cornstarch and sugar mixed together.  Cook about 5 minutes or until thick and clear.

 Add lemon juice and cool.

 Slice or quarter remaining 2 cups peaches and place in baked pie shell.

 Cover at once with glaze mixture.

 Cover with whipped cream and sprinkle with slivered blanched almonds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Peach Preserves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Jams, Jellies & Preserves
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         orange
   1 1/2  quarts        diced peaches
                        juice from 2 lemons
   1      cup           maraschino cherries -- chopped
   6      cups          sugar

Grate orange peel, dice orange fruit.  Combine with peaches lemon juice, cheries and sugar in large saucepan.  cook until desired consistency.

Ladle into sterilized hot jars to within 1/8 inch of jar top.  Wipe jar rim; adjust lids.  process in boiling water bath 5 minutes.  Remove from canner and complete seals. 

Makes 3 1/2 pints.

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                     *  Exported from  MasterCook  *

                    Peaches 'n' Yogurt Frozen Dessert

Recipe By     : 
Serving Size  : 9    Preparation Time :0:00
Categories    : Jell-O & Parfait Deserts         Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           fruit cocktail -- (17 oz.)
   1      package       peach-flavored gelatin -- (3 oz.)
   1      cup           Borden Lite-line Peach Yogurt -- (8 oz.)
     1/2  cup           coconut
     1/2  cup           chopped nuts
   1      cup           Borden whipping cream -- whipped (1/2 pt.)

 Drain syrup from fruit cocktail into medium saucepan, heat.

 Add gelatine; stir until dissolved.

 Cool.

 In large bowl, combine fruit, yogurt, coconut, nuts and gelatine mixture; mix well.

 Fold in whipped cream.  Turn into lightly oiled 8x9-inch square baking dish.

 Freeze 4 hours or until firm.

Makes 9 to 12 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Peaches and Cream pie

Recipe By     : newspaper
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           evaporated milk
   1 1/2  teaspoons     gelatin
   2      tablespoons   lemon juice
   1 1/2  cups          canned peaches -- drained
     2/3  cup           syrup from peaches
     1/4  cup           sugar
     1/4  teaspoon      salt
  16                    marshmallows -- quartered
   1      tablespoon    grated lemon rind
   1                    9 inch pie shell -- baked

Cill evaporated milk until crystalized.  Soften helatin in lemon juice.  Combine peach syrup, sugar,, salt and marshmallws, and cook stirring over very low heat until marshmallows melt.  Stir in softened gelatin and lemon rind.  Chill until slightly thicker than an unbeaten egg white.  Whip the evaporated milk until fluffy like whipped crea.  Fold in cold gelatin mixture.  Fold in well drained peach slices.  Leave some peach slices to trim top.  Put in refrigerator to chill until firm about 2 hours or more.

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                     *  Exported from  MasterCook  *

                     Peanut Butter 'n Fudge Brownies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/3  cups          sugar -- divided
   1 1/3  cups          margarine or butter -- softened, divided
   2 3/4  teaspoons     vanilla
   6                    Eggs -- divided
   1 1/2  cups          all-purpose flour
     3/4  cup           cocoa
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   1      cup           peanut butter chips
     3/4  cup           peanut butter
   2      tablespoons   flour
                        FROSTING:
   3      Square        unsweetened chocolate
   3      tablespoons   butter or margarine
   2 2/3  cups          powdered sugar
     1/4  teaspoon      salt
     3/4  teaspoon      vanilla
   4      tablespoons   water -- up to 5

 Heat oven to 350 degrees.

 Grease 13x9 inch pan.

 In large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy.  Add 2 vanilla and 4 eggs, 1 at a time, beating well after each.

 Lightly spoon flour into measuring cup; level off.  Gradually add 1 1/2 cups flour, cocoa, baking powder and 1/2 Tsp. salt to creamed mixture; mix well.

 Stir in peanut butter chips.

 In small bowl, cream peanut butter and 1/3 cup margarine.  Add 1/3 cup sugar and 2 Tbsp. flour; blend well.  Add 2 eggs and 3/4 Tsp. vanilla; beat until smooth.

 Spread half of chocolate mixture in prepared pan.

 Spread peanut butter mixture over chocolate mixture.

 Spread remaining chocolate mixture over peanut butter mixture.

 Gently cut through layers to marble.

 Bake at 350 degrees for 40 to 50 minutes or until top springs back when lightly touched in center and brownies begin to pull away from sides of pan.

 Cool completely.

 In medium saucepan, melt chocolate and 3 Tbsp. margarine over low heat, stirring constantly.

 Remove from heat.

 Stir in powdered sugar, 1/4 Tsp. salt, 3/4 Tsp. vanilla and water until frosting is smooth; spread over brownies.

 Cut into bars.

Makes 54 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Peanut Butter Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           soft shortening
     1/2  cup           peanut butter
     1/2  cup           sugar
     1/2  cup           brown sugar
   1                    Egg
   1 1/4  cups          flour
     1/2  teaspoon      baking powder
     3/4  teaspoon      soda
     1/4  teaspoon      salt

 Mix together shortening, peanut butters, sugars and egg.

 Sift together flour, baking powder, soda and salt.  Add to peanut butter mixture.  Mix well.

 Chill dough.

 Roll in balls, flatten with fork.

 Bake until set, not hard, at 375 degrees, about 10 to 12 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Peanut Butter Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       peanut butter flavored chips -- (12 oz.)
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
   1      Dash          salt

In heavy saucepan, over low heat, melt morsels with sweetened condensed milk.

Remove from heat; stir in remaining ingredients.

Spread evenly into wax paper-lined 8" square pan.

Chill 2 hours or until set.

Turn fudge onto cutting board; peel off paper and cut into squares.

Cover and store at room temperature.

Makes about 1 3/4 pounds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Peanut Butter Kisses

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           peanut butter
   1      cup           honey
   2      cups          dried milk

Mix all ingredients.  Shape into long roll, cut into small pieces.

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                     *  Exported from  MasterCook  *

                     Peanut Butter-Chocolate Cupcakes

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Cup Cakes                        Microwave

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Water
   2      Tablespoons   Sugar
   2      Tablespoons   Peanut Butter
   2      Tablespoons   Vegetable Oil
   1                    Egg
     3/4  Cup           Bisquick Baking Mix
     1/2  Square        Semisweet Chocolate
   1 1/2  Teaspoons     Butter Or Margarine
     1/4  Cup           Powdered Sugar
     1/4  Teaspoon      Vanilla
   1      Teaspoon      Hot Water -- to 3 teaspons
     1/3  Cup           Peanuts -- chopped

Place paper liners in 6 oz. custard cups arranged in circle on 12" microwaveproof plate or in 6 microwave muffin cups.

Mix water, granulated sugar, peanut butter, oil and egg thoroughly.  Stir in baking mix until well blended.

Fill muffin cups about 3/4 full.

Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn.  Microwave until tops spring back when touched lightly and are no longer doughy, 30 to 90 seconds longer.  Remove from cups; cool.

Microwave chocolate and margarine uncovered until chocolate can be stirred smooth, 1 to 2 minutes.  Stir in powdered sugar, vanilla and hot water.

Spread about 1 tsp. chocolate mixture on each cupcake; dip into peanuts.


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                     *  Exported from  MasterCook  *

                           Peanut Drop Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
   1      teaspoon      baking powder
     1/4  teaspoon      salt
   6      tablespoons   butter
     1/2  cup           sugar
   1                    Egg -- well beaten
                        Grated rind -- 1 lemon
   1      cup           peanuts -- coarsely chopped
     1/4  cup           milk

 Sift flour once, measure, add baking powder and salt, and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together well.

 Add egg, lemon rind, and peanuts, and mix well.  Add flour, alternately with milk.  Beat after each addition until smooth.

 Drop by teaspoons on greased baking sheet and bake in hot oven (475 degrees) 8 minutes or until done.

Makes 2 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Peanut Mallow Clusters

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           semi-sweet chocolate chips
   1      ounce         unsweetened chocolate
   1      tablespoon    butter or margarine
   2                    Eggs
   1 1/4  cups          confectioners sugar
     1/2  teaspoon      salt
   1      teaspoon      vanilla
   2      cups          miniature marshmallows
   2      cups          salted peanuts

Melt chocolate chips, chocolate square and butter in top of a double boiler  over hot water.

Beat eggs until foamy; stir in sugar and vanilla, blend egg mixture with chocolate mixture.

Stir in marshmallows, add peanuts.

Drop by rounded teaspoonful on waxed paper.

refrigerate 1 hour to set.

Makes 4 dozen clusters.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Pear 'n Cranberry Cobbler

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FILLING:
     1/2  cup           light corn syrup
     1/3  cup           granulated sugar
   1      tablespoon    cornstarch
   1 1/2  cups          fresh Ocean Spray cranberries
   2      medium        pears -- sliced
                        TOPPING:
     3/4  cup           all-purpose flour
     1/2  cup           granulated sugar
     1/3  cup           butter
   1      cup           Quaker Oats -- (quick or old
                        -- fashioned,
                        -- uncooked)
     1/4  teaspoon      almond extract
   1                    Egg -- slightly beaten (or
                        -- 1/4 cup Scramblers
                        -- egg substitute)

Heat oven to 400 degrees.

Grease 9" square or round baking pan.

For filling, combine first 3 ingredients in medium saucepan; stir in cranberries.  Heat to boil; reduce heat.  Simmer 5 minutes, or until cranberries pop open; stir in pears.  Pour into pan.

For topping, combine flour and sugar; cut in butter until crumbly.  Stir in oats; mix well.  Add egg mixing until moistened.

Crumble over fruit.

Bake 30 to 35 minutes or until top is golden.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Pear Tart For Two

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Tarts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        All purpose flour
                        Sugar
                        Salt
     1/4  cup           shortening or butter flavor shortening
   1      teaspoon      distilled white vinegar
   1 1/2  small         pear
   1      tablespoon    dried currants or chopped raisins
   2      teaspoons     lemon juice
     1/4  teaspoon      ground cinnamon
   1      tablespoon    milk
   1      tablespoon    chopped pecans

About 1 hour before serving or earlin in day:

 1.In large bowl, stir 2/3 cup flour, 1 Tsp. sugar, and 1/8 Tsp. salt.  With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.

 2.  In cup, mix vinegar and 1 Tbsp. cold water.  Add vinegar mixture to flour mixture, 1 tsp. at a time, mixing lightly with a fork until dough is just moist enough to hold together.  Pat dough into 4" round; wrap in plastic wrap and place in freezer while preparing filling.

 3.  Peel and core pears; cut into 1/4 inch thick slices.  In medium bowl, toss pear slices with currants, lemon juice, cinnamon, 3 Tbsp. sugar and 1 Tabp. flour.  Set aside.

 4.  Preheat oven to 400 degrees.  On well floured large cookie sheet with floured rolling pin, roll dough inot 10" round.  With spatula, loosen round from cookie sheet.  Mound pear mixture in center of dough round; fould dough up around pears, leaving a 2 1/2" opening in center.  Brush crust with milk; sprinkle with 2 Tsp. sugar.

 5.  Bake tart 20 minutes.  Mix chopped pecans with 1 Tbsp. sugar; sprinkle opening in cneter with pecan mixture.  Bake tart 10 minutes longer or until crust is browned.

 6.  Cool tart on cookie sheet on wire rack 10 minutes.  Serve tart warm, or cool tart completely to serve later.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Pecan Brittle #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
     1/4  cup           Karo white syrup -- up to 1/2
     1/4  cup           water
   1      teaspoon      soda
   1      pinch         salt
     1/4  teaspoon      vanilla

Combine sugar, Karo and water.

When boiling point drop in pecans.

Stir constantly until almost carmelized, add vanilla and soda.  Take off fire.

Pour out on buttered platter,

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Pecan Brittle #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
     1/4  cup           Karo white syrup
     1/4  cup           water
   1      pinch         salt
                        Lump of butter
     1/2  teaspoon      soda

Combine sugar, Karo and water.  Heat to boiling point.

When boiling point is reached drop in pecans, stir constantly until almost carmalized.

Add soda, take off  fire, pour out on buttered cookie sheet or large platter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pecan Chews

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Eggs -- beaten lightly
   1      pound         brown sugar
     1/2  cup           flour
   1      teaspoon      baking powder
   2      tablespoons   oleo
   1      teaspoon      vanilla
     1/4  teaspoon      salt

Grease pan and line with pecans.

Mix remaining ingredients except butter and pour over pecans.

Pour butter over evenly.

Bake at 300 degrees for 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Pecan Chews #1

Recipe By     : Mrs. R. F. Holland, Columbia, South Carolina
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           margarine -- softened
   1      package       light brown sugar -- (16 oz.)
   3                    Eggs
   1 1/2  cups          self-rising flour
   1      teaspoon      vanilla extract
   1      cup           chopped pecans

 Cream margarine and sugar until light and fluffy.

 Add eggs, one at a time, beating well after each addition; add flour, blending well.

 Stir in vanilla and pecans.

 Pour batter into a greased 13x9x2 inch pan; bake at 350 degrees for 30 to 35 minutes.

 Cut into squares.

Yield:  30 squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Pecan Or Peanut Pralines

Recipe By     : Margret Gibbs
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          white sugar
   1      Cup           milk
   1      tablespoon    butter
     1/3  teaspoon      soda
                        Vanilla
   3      cups          pecans -- or peanuts

Mix sugar, milk, cook to boiling point.

Add soda, continue cooking till soft ball test in cold water.

Add vanilla, butter and nuts stir till good and creamy.

Drop by spoon on wax paper.

Set on wet towel while spooning on paper,

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Pecan Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
   2                    eggs
     1/4  teaspoon      salt
   1      cup           wite Karo syrup
   2      teaspoons     butter
   2      teaspoons     flour
   1      teaspoon      vanilla
   1 1/2  cups          nuts
   1                    pie shell

Cream butter, add sugar.
Beat eggs, flour, salt, vanilla and syrup until well blended.
Add pecans. Pour into pie shells and bake at 345 degrees until done. 

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                     *  Exported from  MasterCook  *

                               Pecan Pie #1

Recipe By     : Mrs. James Brittain, Gadsden, Alabama
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter -- melted
   1      cup           sugar
   1      cup           light corn syrup
   4                    Eggs -- beaten
   1      teaspoon      vanilla extract
     1/4  teaspoon      salt
   1                    unbaked 9" pie shell
   1      cup           pecan halves

 Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar is dissolved.

 Cool.

 Add eggs, vanilla, and salt; blend well.

 Pour filling into pie shell, and top with pecan halves.

 Bake at 325 degrees for 50 to 55 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pecan Pie #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter or margarine
   3                    Eggs
     3/4  cup           sugar
     1/4  teaspoon      salt
   1      cup           dark corn syrup
   1      teaspoon      vanilla
   1 1/2  cups          pecan halves
   1                    Unbaked 9" pastry crust

 Heat oven to 350 degrees.

 Melt butter; cool.

 Beat eggs, sugar and salt until well blended.

 Add corn syrup, vanilla and cooled butter; blend.

 Stir in pecans.

 Pour into pastry crust.

 Bake 40 to 50 minutes or until filling is set at edges but still slightly soft in center.  Cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pecan Pie #3

Recipe By     : Frances Cordin
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   1      cup           sugar
     3/4  cup           white Karo syrup
   1      teaspoon      vanilla
   3                    eggs
   1 3/4  cups          pecans

Melt butter over low heat.  Remove from heat.  Mix in sugar and karo syrup.  Blend in eggs and vanilla.  Add pecans.  Pour into pie shells.  Bake at 350 degrees 35 - 40 minutes.

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                     *  Exported from  MasterCook  *

                            Pecan Pie Squares

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
   3      cups          unsifted flour
   6      tablespoons   sugar
     3/4  cup           margarine
     3/4  teaspoon      salt
                        FILLING:
   4                    Eggs -- slightly beaten
   1 1/2  cups          Karo light or dark corn syrup
   1 1/2  cups          sugar
   3      tablespoons   margarine -- melted
   1 1/2  teaspoons     vanilla
   2 1/2  cups          chopped pecans

 Grease bottom and sides of 15 1/2 x 10 1/2 x 1 inch jelly roll pan.

 In large bowl with mixer at medium speed, beat flour, sugar, margarine and salt until crumbly.  (Mixture will be dry.)  Press firmly into pan.  Bake in 350 degree oven 20 minutes or until golden.

 Meanwhile, prepare filling.

 In large bowl stir eggs; corn syrup, sugar, margarine and vanilla until blended; stir in pecans.

 Spread evenly over hot crust.

 Bake in 350 degree oven 25 minutes or until set.  Cool

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pecan Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Basic Sweet Dough -- see recipe
     1/4  cup           butter
     1/2  cup           brown sugar -- packed
     1/4  cup           light corn syrup
                        Pecan halves
                        Butter -- melted
     1/2  cup           brown sugar -- packed
   1      teaspoon      cinnamon

 Bring dough to room temperature.

 Combine butter, sugar, and syrup; bring to a boil.

 Spoon 1 1/2 Tsp. sugar mixture into buttered muffin cups; add 2 or 3 pecan halves.

 Divide dough in half.  Roll each half into an 18x12 inch rectangle on a lightly floured surface.  Brush with butter.  Sprinkle with combined sugar and cinnamon.  Roll up; cut in 1" slices.  Place in muffin cups.  Brush with butter.

 Cover; let dough rise in warm place until double.

 Bake in preheated 375 degree oven 15 to 20 minutes or until golden brown.

 Invert immediately.

Makes 36 rolls.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pecan Tarts

Recipe By     : Gene's Friend
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Tarts
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        cream cheese
     1/2  cup           butter
   1      cup           all-purpose flour -- sifted
   1                    egg
     3/4  cup           brown sugar
   1      tablespoon    soft butter
   1      teaspoon      vanilla
          Dash          salt
     2/3  cup           chopped pecans

Let cheese and butter soften to room temperature.  Blend and stir in flour.  chill for 1 hour.  Shape dough into 2 dozen 1 inch balls.  Press balls on bottom and sides of small muffin tins.  Beat eggs, sugar, vanilla, salt and 1 Tablespoon soft butter until smooth.  Add nuts and fill muffin cups.  Place 1 nut on top of each muffin.  Bake 25 minutes in a 350 degree oven.

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                     *  Exported from  MasterCook  *

                              Pepper Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Rice
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        broiler-fryer chicken -- cut up and breaded
                        -- and fried
   3      cups          water
   4      teaspoons     chicken flavor instant bouillon -- or 4 chicken
                        -- bouillon cubes
   2      tablespoons   soy sauce
   1 1/2  teaspoons     garlic powder
   1 1/2  teaspoons     ground ginger
   1      tablespoon    reconstituted lemon juice
   3      tablespoons   cornstarch
   2      medium        green peppers -- seeded and cut into
                        -- strips
   1      cup           diagonally sliced celery
   1      large         onion -- sliced
                        Hot cooked rice

In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic powder, ginger and lemon juice; cook and stir until bouillon dissolves.

Mix cornstarch with remaining water; stir into bouillon mixture.  Cook until thickened.

Arrange chicken pieces and vegetables in large skillet or wok; pour sauce over top.  Cover and cook 15 minutes or until vegetables are slightly tender.

Serve with rice.

Refrigerate leftovers.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Peppermint Candy Ice Cream

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Eagle Brand Sweetened Condensed Milk -- (14 oz.)
   2      tablespoons   water
   2                    Egg yolks -- beaten
   4      teaspoons     vanilla extract
   2      cups          whipping cream -- whipped
     1/4  cup           crushed hard peppermint candy.

 In large bowl, combine condensed milk, water, egg yolks and vanilla extract.

 Fold in whipped cream and peppermint candy.

 Pour into aluminum foil-lined 9x5 inch loaf pan.

 Cover.

 Freeze 6 hours or until firm.

 Remove ice cream from pan, peel off foil and slice.

 Return leftovers to freezer.

Makes about 1 1/2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Perfect Fried Chicken

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           flour
     1/2  cup           fine dry bread crumbs
   2      teaspoons     salt
   1      tablespoon    paprika
     1/4  teaspoon      pepper
   2 1/2  pounds        chicken -- cut in pieces, up
                        -- to 3
                        Shortening or oil

Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3 pieces of chicken at a time and shake well to coat.

Heat shortening 1/4" deep in heavy skillet until is will sizzle a drop of water.

Brown meaty pieces first; then slip in others.  Don't crowd, use 2 skillets if necessary.

Brown one side slowly; turn with tongs.  When lightly browned, 15 to 20 minutes, reduce heat; cover.

If cover isn't tight add 1 tbsp. water.  Cook until tender, 30 to 40 minutes.

Uncover last 10 minutes to crisp.

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NOTES : To make fine dry bread crumbs, lay slices of bread on cookie sheet.  Place in a 300 degree oven and toast until crisp and lightly browned.  Place in clean paper sack and roll into crumbs with rolling pin, or put through the food grinder using fine blade.  Sift crumbs through a fine sieve.



                     *  Exported from  MasterCook  *

                            Perfect Pie Crust

Recipe By     : Gene's friend from Fla.
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour
   1      tablespoon    sugar
   2      teaspoons     salt
   1 3/4  cups          Crisco
   1                    egg
   1      tablespoon    vinegar
     1/2  cup           water

Blend with fork.  Divide into 4 equal parts.

Use what you need and freeze the rest.  Bake for regular crust.

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                     *  Exported from  MasterCook  *

                  Perry Como's Red Cabbage Sweet & Sour

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          red cabbage -- about 4 lbs.
   2                    onions
   4      tablespoons   butter
   2                    tart apples -- green
   1      cup           water
     1/2  cup           vinegar
     1/3  cup           light brown sugar
                        salt
                        pepper

Slice or chop cabbage and onions fine.
Saute onions in butter.  Add sliced or chopped apples.  Stir to prevent burning.  Add cabbaage and water.
Cook slowly for approximately one hour.  Add vinegar and sugar.  Add salt and pepper to taste.
Cook 5 or 10 minutes more.  Serve.

Prepartation and cooking time:  about 1 hour and 30 minutes.

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NOTES : Brown sugar provides the 'sweet,' vinegar the "sour" in this recipe from the singing legend.
                     *  Exported from  MasterCook  *

                  Philadelphia-Style Chocolate Ice Cream

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream & Sherberts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        semisweet chocolate
     1/2  cup           sugar
   1      quart         half and half
   1      pinch         salt

 Melt chocolate in top of double boiler or in the microwave.  Set aside.

 Combine sugar, half and half, and salt.  Stir until sugar is completely dissolved.  Add chocolate, stirring until well mixed.

 Transfer to an ice cream machine and freeze according to manufacturer's instructions.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Picante Burgers

Recipe By     : Frito-Lays, Inc. 1984
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      cup           picante sauce

Mix beef and picante sauce together.  Shape into patties for hamburgers.  Gill to desired doneness.

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                     *  Exported from  MasterCook  *

                               Pickle Okra

Recipe By     : Jessie
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        small okra -- wash leave part of
                        -- stem on
   2      cups          cider vinegar
   2      cups          water
     1/2  cup           sugar
   2      teaspoons     salt
   1      teaspoon      red pepper
   1      tablespoon    mustard seed

 In large pot heat vinegar, water, sugar, salt, red pepper and mustard seed to boiling.

 Put okra in hot vinegar mixture and bring to a boil.  Cook about 10 minutes.

 Pack loosely in hot canning jars and seal.

Chill before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Pickled Fresh Prunes

Recipe By     : Ester
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        prunes
   1      pint          vinegar
   7      cups          sugar
   1      tablespoon    cloves
   1      tablespoon    allspice
   1      tablespoon    cinnamon

Cook uncovered for 45 minutes..

Put in jelly glasses.  Cover with wax.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Pickled Garden Salad

Recipe By     : Charlotte Nickson, Lions GA
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      gallon        cucumbers -- sliced
   6                    carrots -- thinly sliced
   7      large         onions -- thinly sliced
   1      jar           pimiento
     1/2  head          cauliflower -- broken up
   5      cups          sugar
   2      cups          water
   3      cups          white vinegar
     1/4  cup           salt
   1 1/2  teaspoons     mustard seed
   1      teaspoon      celery seeds
   1 1/2  teaspoons     turmeric

Mix first 5 ingredients together.  
Combine remaining ingredients in large cooker.
pour sliced veggies into juice and bring to a boil.
Put in jars and laet them set until they seal.

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NOTES : From Georgia
Cookin' from Scratch
                     *  Exported from  MasterCook  *

                              Pickled Squash

Recipe By     : Marion Brooks
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      gallon        squash -- thinly sliced
   1      quart         white vinegar
   6      cups          sugar
   2      teaspoons     celery seeds
   2      teaspoons     mustard seed
   1      teaspoon      turmeric
   6                    green peppers -- thinly sliced
   6      medium        onions -- thinly sliced
   1      can           pimiento -- chopped

Soak squah and 1 cup salt with enouth water to cover squash for 3 hours.

Drain squash, add sugar, vinegar, and spices.  Bring to a rolling boil, set off heat.  Add peppers, onions and pimientoes, put back on heat, bring to a boil again.

Put in jars and seal.

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                     *  Exported from  MasterCook  *

                           Pickling Ingredients

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Information                      Pickles & Relishes
                Southern Living                  Sent To Sherilyn
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

Almost anything that grows in the garden can be pickled.  To name a few choices besides cucumbers, there's corn, okra, tomatoes, squash, watermelon, and all sorts of combinations.  Just remember that good pickles begin with good-quality produce.  This means tender vegetables and firm fruit; the more uniform in size, the better.  Uniformity is also something you'll need to keep in mind when chopping or slicing fruit and vegetables for pickling.

One way to make your homemade pickles extra special is to use fresh herbs.  A sprig of fresh dillweed and a fresh bay leaf will make dill pickles taste better and look prettier.  Hot red peppers, cloves of garlic, and sprigs of fresh tarragon may be added to tangy pickles for an extra touch of zest.

We suggest that you purchase fresh spices for each pickling season, as spices tend to deteriorate and lose their flavor during storage.

Besides good-quality produce and fresh herbs and spices, you'll want to use vinegar, with 5% acetic acid.  For best color, distilled vinegar is usually recommended.  The cider type can be substituted, however, as long as it's 5% acidity.

You'll also need to buy pickling salt; it acts as a preservative, as well as adds flavor and crispness to the pickles.  do not use regular table salt; the additives in this type of salt can cause pickles to be cloudy and discolored.  Some older recipes call for soaking the vegetables to be pickled in powdered alum or lime to add crispness to the pickles.  If all the other proper ingredients are used, these products will not be necessary.

Source:  Margaret Chason "Pickle the Pick of The Summer Garden"

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                     *  Exported from  MasterCook  *

                     Pickling Processing and Storing

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Information                      Pickles & Relishes
                Southern Living                  Sent To Sherilyn
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

Many people who make pickles take shortcuts and skip processing their products in a boiling-water bath.  That's a mistake.  This final heat processing is needed for all home-canned goods, including pickles.  The processing doesn't affect the flavor or texture of the pickles, but it does help ensure safety by killing micro-organism that could cause food spoilage.

After processing pickles, let the jars cool  Then check to see if each is properly sealed.  Turn the jars upside down, and look for leakage or bubbles that start at the seal or cap and rise through the contents.  If either is the case, an improper seal is indicated; re-process that jar of pickles immediately or refrigerate and use as soon as possible.

To keep your pickles at their best, store them in a cool, dark, dry place.  In most cases, the pickles should be stored at lest several weeks before eating to let the flavors fully develop.

Source:  Margaret Chason "Pickle the Pick of The Summer Garden"

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                     *  Exported from  MasterCook  *

                                Pie Crust

Recipe By     : Eula Holton
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          flour
     2/3  cup           cooking oil -- buttered oil
     1/3  cup           milk
   1      teaspoon      salt

Mix all ingredients and chill.

Roll out for 2 crusts or one pie with top.

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                     *  Exported from  MasterCook  *

                                  Pilaff

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice                             Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- minced
   2      tablespoons   butter
   1      can           condensed consomme -- (10 1/2 oz.)
     2/3  cup           water
   1      cup           raw regular rice

 Saut onion in butter until golden.

 Combine consomm and water.  Bring to a boil.

 In an oiled 1 1/2 quart casserole combine all ingredients.

 Bake, covered, at 350 degrees for 30 minutes or until rice feels tender and all water is absorbed.

 Fluff up rice with fork.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Pimiento Cheese Spread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Spreads                          Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        cheddar cheese -- cut in 1" pieces
   2      whole         pimientos -- quartered
     1/3  cup           mayonnaise

In bowl of food processor insert shredding blade and cover.  shred cheese.  Remove cheese and blade.
Insert chopping blade.  add pimientos, cover, process until chopped.  Remove cover and add grated cheese and mayonnaise.  cover, mix until blended.
Makes 1 1/2 cups.

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                     *  Exported from  MasterCook  *

                             Pina Colada Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       white cake mix
   1      package       coconut cream instant pudding -- (3 3/4 oz.)
   4                    Eggs
     1/2  cup           water
     1/4  cup           oil
     1/3  cup           rum
   1      cup           flaked coconut
   1      can           crushed pineapple -- including juice (8
                        -- oz.)
   1      package       coconut cream instant pudding
     1/3  cup           rum
   1      Carton        -- (9 oz.) whipped
                        -- frozen topping,
                        -- thawed

 Blend  cake mix, 1 pkg. pudding, eggs, water oil, and 1/3 cup rum in large mixing bowl.  Beat 4 minutes at medium speed of electric mixer.

 Pour into 2 greased and floured layer cake pans.

 Bake at 350 degrees 25 to 30 minutes.  Do not underbake.  Cool in pan 15 minutes, remove and cool on racks.

 Combine pineapple with pudding mix and rum.  Beat until well blended.  fold in whipped topping.

 Fill and frost cake with this mixture.  Sprinkle coconut on top.

 Chill; keep refrigerated.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Pineapple Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large   can   crushed pineapple
   2      cups          flour
   1      stick         soft butter
   2      cups          sugar
   2      teaspoons     soda
   1      cup           nuts
   2                    Eggs

 Mix all ingredients and bake in 13" square pan at 350 degrees for 35 minutes.

FROSTING: 1 Pkg. (8 oz.) cream cheese 2 Cups sugar 1 Stick soft butter Vanilla

 Mix and spread on cake while hot.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Pineapple Coconut Loaf

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       yellow cake mix with pudding added
   1      cup           undiluted evaporated milk
   1      cup           crushed pineapple and juice
   2                    Eggs
     1/2  teaspoon      nutmeg
     1/2  cup           flake coconut

 Combine cake mix, evaporated milk, pineapple and juice, eggs, and nutmeg in large mixer bowl. Beat on lowest speed just until moistened.  Beat on highest speed 2 minutes.

 Stir in coconut.

 Spoon into two buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf dishes.

 Bake in slow oven (325 degrees) 45 to 50 minutes, or until golden brown and toothpick inserted in center comes out clean.

 Cool on wire racks 15 minutes.  Remove from loaf dishes.  Cool completely.

TO GLAZE:

 Stir together 1 1/2 cups sifted powered sugar and 2 Tbsp. water until smooth.  Drizzle over loaves.  Sprinkle 2 Tbsp. toasted coconut over glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Pineapple Cream Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   1 1/2  cups          unsifted powdered sugar
     1/4  teaspoon      salt
   2                    Eggs
   1      cup           whipping cream
     1/2  teaspoon      vanilla extract
   1      cup           well-drained crushed pineapple
     1/2  cup           chopped pecans
   1      9"            Baked pie shell

 Cream butter with sugar and salt.

 Beat in eggs, one at a time, until thoroughly blended and mixture is light and fluffy.

 Spoon into baked, cooled crust.

 Whip cream with vanilla until stiff.

 Fold in well-drained crushed pineapple and pecans.

 Spread over butter mixture.

 Cover lightly with waxed paper or plastic wrap and refrigerate six hours or longer before serving.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Pineapple Crunch Cake

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
     3/4  cup           brown sugar
   1      can           crushed pineapple -- drained (8 1/4 oz.)
     1/2  cup           chopped pecans
   1      cup           3 Minute Brand Oats -- 
  19      ounces        yellow cake mix

 Melt butter in a 13x9 inch baking pan.

 Stir in brown sugar.

 Spread pineapple evenly over sugar mixture.  Sprinkle with pecans and oats.

 Prepare cake mix following package directions.

 Pour batter into prepared pan and bake at 350 degrees for 40 to 45 minutes, or until an inserted toothpick comes out clean.

 Immediately, turn out onto plate or foil, so the pineapple crunch is on top.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Pineapple Crunch Pie

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Pies & Pastries                  Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Bisquick baking mix
   2      tablespoons   packed brown sugar
   1      teaspoon      vanilla
   2      tablespoons   firm margarine or butter
     1/2  cup           coarsely chopped walnuts
   2      teaspoons     grated orange peel
   1      can           crushed pineapple in juice -- well drained
                        -- (reserve 1/4 cup
                        -- juice) (15 1/2 oz.)
   1      package       miniature marshmallows -- (10 1/2 oz.)
   2      cups          chilled whipping cream

 Heat oven to 375 degrees.

 Mix baking mix, brown sugar and vanilla; cut in margarine until crumbly.  Stir in walnuts.

 Spread in ungreased rectangular pan 13x9x2 inches.

 Bake until golden brown, 10 to 12 minutes; stir.

 Cool.

 Spread  1 cup baked mixture in ungreased rectangular pan, 13x9x2 inches.

 Heat orange peel, pineapple, reserved pineapple juice and the marshmallows in 3 quart saucepan over low heat; stirring constantly, just until marshmallows are melted.

 Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

 Beat whipping cream in chilled large bowl until stiff.

 Fold pineapple mixture into whipped cream.

 Carefully spread over baked mixture in pan.

 Sprinkle with remaining baked mixture.

 Cover and refrigerate until set, at least 8 hours.

Makes 12 to 15 servings.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Pineapple Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           vegetable shortening
   2      sticks        margarine
   2 3/4  cups          sugar
   6      large         eggs
   3      cups          sifted all-purpose flour
   1      teaspoon      baking powder
     1/4  cup           milk
   1      teaspoon      vanilla
   1      small   can   undrained crushed pineapple & juice

 Cream shortening, butter and sugar.

 Add eggs, one at a time beating thoroughly after each addition.

 Sift flour and baking powder.  Add to mixture 1 spoonful at a time, alternately with milk.

 Add vanilla; stir in pineapple and juice and blend well.

 Pour batter into well-greased 10" tube pan.

 Place in cold oven.  Turn oven to 325 degrees and bake for 1 1/2 hours, or until springs back when touched lightly.

 Let stand for a few minutes in pan.  Run knife around edges and remove carefully to cake rack.

TOPPING: 1/4 Cup butter 1 1/2 Cups powdered sugar 1 Cup crushed pineapple, drained

 Combine ingredients and pour over cake while hot.

NOTE:  Cake is good and moist without topping.  Keeps well.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Pineapple Rice Bake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice                             Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked rice
   3 1/2  cups          pineapple -- cubed
   5 1/2  tablespoons   butter
     3/4  cup           brown sugar
     3/4  cup           pineapple juice

 Place one third of the rice in a buttered baking dish.

 Cover with half the pineapple.

 Dot the pineapple with 1 1/2 Tbsp. of the butter and sprinkle with 1/4 cup of the sugar.

 Add another third of the rice and the remaining pineapple; dot again with 1 1/2 Tbsp. butter and with 1/4 cup sugar.

 Top with remaining rice, dot with remaining butter and sprinkle remaining sugar.

 Pour pineapple juice over all, cover, and bake at 350 degrees for about 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Pineapple Tarts

Recipe By     : Army Times, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Family & Friends
                Pies & Pastries                  Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         butter -- softened
   3      ounces        cream cheese -- softened
   1 1/4  cups          flour
                        pineapple jam
                        confectioner's sugar

Mix togethers the butter and cream cheese.  Add flour and mix well.  Place in the refrigerator and mix well.  Place in the refrigerator until chilled through, at least an hour.

Roll out like piecrust on a floured board.  Cut in oblongs and pread jam on one half.  Fold over the other half and pinch to seal.

Bake in a preheated 375 degree oven for 12 minuytes.  When cool, springle with confectionser's sugar.

Makes 1 to 2 dozen, depending on size.

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                     *  Exported from  MasterCook  *

                         Pineapple Walnut Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          crushed pineapple -- drained (8 oz.
                        -- each)
     1/2  cup           butter -- softened
     1/2  cup           brown sugar
     1/2  cup           white sugar
   1                    Egg
   1      teaspoon      vanilla
   1 1/4  cups          all-purpose flour
   1      cup           ground walnuts
   1 1/2  teaspoons     baking soda

 Mix all ingredients together.

 Chill 1 hour

 Bake at 350 degrees.

Makes 3 dozen cookies

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Pineapple-Glazed Apple Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pineapple juice -- (12 oz.)
     3/4  cup           sugar
   7      cups          tart apples -- peeled, cored, &
                        -- cut in wedges
   3      tablespoons   cornstarch
   1      tablespoon    butter
     1/2  teaspoon      vanilla
     1/4  teaspoon      salt
   1                    Baked 9" pastry shell -- cooled

 In large saucepan combine 1 1/4 cups of the pineapple juice and sugar.  Bring mixture to boiling; add apple wedges.  Simmer, covered, till apples are tender but not soft, 3 to 4 minutes.

 Lift apples from syrup; set aside to drain.

 Combine cornstarch and the remaining pineapple juice; add to syrup in saucepan.

 Cook and stir till mixture thickens and bubbles; cook 1 minute more.  Remove from heat.  Stir in butter, vanilla, and salt.  Cool 10 minutes without stirring.

 Pour half of the syrup into the syrup into the pastry shell; spread to cover bottom.

 Arrange apples atop.  Spoon remaining syrup over apples.

 Cover and refrigerate till chilled.

 Before serving, garnish pie with whipped cream and macadamia nuts, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                   Pineapple-Glazed Breasts Of Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pineapple slices -- save syrup (8 1/2
                        -- oz.)
   1 1/2  tablespoons   soy sauce
   2      tablespoons   wine vinegar
   2      tablespoons   honey
   2      tablespoons   catsup
   4                    Boned and skinned chicken breasts
   2      tablespoons   butter
   1      tablespoon    cooking oil
   2      teaspoons     cornstarch

Combine pineapple syrup with soy sauce, vinegar, honey and catsup.  Pour over chicken breast.  Cover and refrigerate 1 or 2 hours.  Drain, saving marinade.

Brown chicken in heavy skillet using 1 Tbsp. butter and oil.

Blend cornstarch with marinade and remaining butter.  Heat to boiling; pour over chicken in skillet.  Cover tightly; cook slowly about 20 minutes until tender.

During cooking, baste with pan sauce several times to glaze chicken.

About 5 minutes before chicken is done, add drained pineapple slices to heat and glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Pineapple-Grapefruit Meringue Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          sugar
     1/3  cup           cornstarch
   1 3/4  cups          pineapple-grapefruit juice
   3                    Egg yolks -- beaten
   2      tablespoons   butter or margarine
   1      can           pineapple tidbits -- well drained (13
                        -- oz.)
   3                    Egg whites
     1/4  teaspoon      cream of tartar
   6      tablespoons   sugar
   1      9"            Baked pie shell

 Combine sugar and cornstarch in saucepan.  Gradually stir in pineapple-grapefruit juice.  Cook over medium heat, stirring constantly, until mixture thickens and boils,  Boil 1 minute.

 Slowly stir half of mixture into egg yolks.  Gradually return to hot mixture.  Bring to boil; boil 1 minute longer, stirring constantly.  Remove from heat and stir in butter.

 Line cooled 9" pie shell with pineapple tidbits.

 Pour filling over pineapple.

 Beat egg whites with cream of tartar until frothy.  Gradually beat in 6 Tbsp. sugar and continue beating until stiff, glossy peaks form.

 Spread over filling, sealing to edge of pie shell.

 Place in slow oven and bake 10 to 12 minutes or until meringue is a delicate golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Pineapple-Orange Squares

Recipe By     : Linda Brooks, St. Paul, Minn.
Serving Size  : 1    Preparation Time :0:00
Categories    : Better Homes & Garden            Family & Friends
                Pies & Pastries                  Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   butter or margarine
     3/4  cup           all-purpose flour
     1/2  cup           coconut flakes
   2      tablespoons   brown sugar
   1      quart         vanilla ice cream
   8      ounces        cream cheese -- softened
     1/3  cup           frozen orange juice concentrate -- thawed
   8 1/4  ounces        crushed pineapple -- drained

in medium saucepan melt the butter or margarine.  Stir in the flour, coconut, and brown sugar.  Press mixture into bottom of and 8x8x2-inch baking pan.  Bake in a 325 degrees oven for 20 minutes.  Cool.  ?Stir ice cream to soften.  In a large mixer bowl beat cream cheese and oragne juice till fluffy.  Add ice cream by spoonsfuls; beat smototh.  Stir in pineapple. Spoon into prepared crust.  Freeze 8 hours or overnight.  To serve, let stand 10 to 15 minutes.  Cut into squares.  Garnish with quartered pineapple slices and orange peel strips.  Serves 8 or 9.

BH&G

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                     *  Exported from  MasterCook  *

                         Piney Woods Hush Puppies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          yellow corn meal
   1      teaspoon      salt
   1      teaspoon      soda
   2      tablespoons   granulated sugar
   2      tablespoons   all-purpose flour
   1      tablespoon    baking powder
   1                    Egg -- beaten
   2      cups          buttermilk
   1 1/2  cups          cooking oil -- about

 Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up on spoon.  If it is too soft, add more cornmeal.

 Drop by rounded tablespoonfuls into 350 degree fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute.  Allow oil to heat a few seconds after removing a batch.

 Delicious freshly cooked and hot; however hush puppies freeze well.  When ready to serve frozen hush puppies; place on oven rack in heat until very hot and crisp.

Makes about 48 hush puppies 2" round.

HINTS ON FRYING:   Using a small diameter heavy saucepan allows using a minimum of oil; a 5 or 6 inch pan  with oil 1 1/2 inches deep and heated to 350 degrees will cook three hush puppies in about 2 1/2 minutes.  When batter consistency is correct and oil is at 350 degrees, hush puppies will become firm, round shapes almost as soon as they enter the hot oil.  If they are cooked in oil that is too hot, they will not cook in the center.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pinto Beans

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans & Peas                     Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pinto beans
   1      large         onions -- coarsely chopped,
                        -- up to 2
   2      stalks        celery -- sliced crosswise
   1      large         carrots -- sliced crosswise,
                        -- up to 2
   4      ounces        cocktail sauce -- or equal amount of
                        -- catsup and
                        -- horseradish to
                        -- taste
   1      teaspoon      celery seed
                        Salt
                        Pepper
                        Butter -- oil or drippings as
                        -- desired

 Cook beans as usual, adding other ingredients when they are half done.

 Serve with cornbread or crackers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                             Pistachio Salad

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large   can   crushed pineapple
   1      package       pistachio pudding mix -- (dry)
   1      cup           marshmallows
     1/2  cup           nuts
   1      small   cart  Cool Whip

 Mix pineapple, dry pudding mix, marshmallows and nuts.

 Fold in Cool Whip.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pizza Crust

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pizzas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       yeast
   2 1/2  cups          flour
   1      teaspoon      salt
   1      cup           warm water
   1      tablespoon    cooking oil

 In large mixing bowl, combine yeast, 1 cup of flour and salt.

 Add water and oil.  Beat at low speed 1/2 min., scrapping sides of bowl.  Beat at high speed for 3 minutes.

 Stir in enough of remaining flour to make a stiff dough.

 Knead, let stand till dough doubles in size. 1 1/2 hours.

 Punch down, cover and chill, 2 hours.

 Divide into 3 or 4 balls.

 Brush with oil.

 Roll thin.

 Bake at 450 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pizza Dough

Recipe By     : Sylvia H. Guasco
Serving Size  : 1    Preparation Time :0:00
Categories    : Pizzas                           The Dallas Morning News

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       active dry yeast
     1/2  cup           warm water
   1      cup           flour
   1      teaspoon      sugar
     3/4  teaspoon      salt
   1                    Egg -- lightly beaten
   1 1/2  teaspoons     oil
   1      1/4 cups      flour -- up to 1

 Sprinkle dry yeast over warm water and stir until dissolved.  Stir in 1 cup flour, sugar, and salt.

 Add egg and oil and stir until smooth and glossy.  Stir in another 1 to 1 1/4 cups flour or enough remaining flour to keep dough from sticking.

 On lightly, floured surface knead dough until smooth and elastic, about 10 minutes.

 Place dough in greased bowl, turning to grease top.  Cover with plastic wrap and clean dish towel.  Let rise in warm place until double in size.

 Punch down, chill.

 Before shaping bring to room temperature.

Makes enough crust for 2 pizzas.

Sylvia H. Guasco The Dallas Morning News

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                     *  Exported from  MasterCook  *

                           Plain Coconut Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          sugar
   4      tablespoons   white corn syrup
   1 1/2  cups          water
   1      teaspoon      vanilla
   6                    Egg whites
   2                    Coconuts -- grated

 Cook sugar, corn syrup and water to 248 degrees or until firm ball forms when tried in cold water.

 Add flavoring.

 Let cool for 5 to 10 minutes, then poor slowly over the stiffly beaten egg whites.  Beat until it holds its shape.

 Spread the layers and sides, sprinkling top with grated coconut.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Plum Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      jars          small baby food plums
   2      cups          sugar
   1      Cup           oil
   3                    Eggs
   2      cups          self-rising flour
   1      teaspoon      cinnamon
   1      teaspoon      clove or all spice
     1/4  teaspoon      salt

 Mix well.

Bake in 350 degree oven.

If preferred, 1 cup of chopped nuts can be added.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Plum Crumb

Recipe By     : Aunt Gene's friend
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          purple plums -- canned
   4      tablespoons   sugar
   4      tablespoons   brown sugar
   1      cup           sugar
   1      cup           flour
   1      teaspoon      baking powder
   1                    egg -- beaten
     1/4  cup           melted butter

Cut plums into quarters nad arrange on bottom of a pie plate.  Sprinkle with 4 tablespoons each of brown and regular sugar.

Mix flour with the 1 cup of sugar and baking powder and the beaten egg,  Crumble over top of plumbs.

Drizzle melted butter over top before putting in the oven.  Bake at 350 degrees for 45 minutes.

Serve warm with whipped cream or vanilla ice cream.



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                     *  Exported from  MasterCook  *

                              Plum Good Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
   2      cups          self-rising flour
   3                    Eggs
   1      tablespoon    apple pie spice
   1      Cup           oil
   2      small   jars  plumb baby food
   1      cup           pecans

 Mix eggs and 1 cup of sugar; beat in plums and oil.

 Add flour, remaining cup of sugar and spice.

 Stir in pecans.

 Bake in a tube pan for 1 hour at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                 Plum Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          cooked plums
   8      cups          sugar
     1/2  cup           water
   1      Box           fruit pectin

 Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

 Prepare fruit, pit (do not peel) and finely chop plums.  Place in saucepan with 1/2 cup water.  Bring to boil, cover and simmer 5 minutes.

 Combine cooked plums with fruit pectin and butter or margarine.  Bring mixture to full rolling boil over high heat, stirring constantly.

 Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.

 Remove from heat.  Skim off any foam.

 Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.

 Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 9 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Plum Jelly

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        plums to make 5 1/2 cups juice
   7 1/2  cups          sugar
   1 1/2  cups          water

TO PREPARE PLUMS FOR JUICE:  Pit (do not peel) and finely chop.  Place in saucepan.  Add water.  Bring to boil, cover and simmer 10 minutes.

 Place 3 layers of damp cheesecloth or jelly bag in a large bowl.  Pour cooked fruit into cheesecloth.  Tie and hang to let drip into a bowl.  When dripping stops, press gently.  Measure juice and if necessary, add up to 1/2 cup water for exact measure.

 Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

 Combine juice, fruit pectin and butter.  Bring mixture to full rolling boil over high heat, stirring constantly.

 Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.  Remove from heat.  Skim off any foam.

 Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.  Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 8 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Plum Rolls

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sifted flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
   2      tablespoons   butter
     1/2  cup           milk
   1      can           plums -- seeded and drained
                        -- (2 cups)

 Sift flour once, measure, add baking powder and salt and sift again.  Cut in butter.  Add milk gradually until soft dough is formed.

 Roll 1/4 inch thick on slightly floured board. Cover with plums.  Roll in long roll, pressing edges together.  Cut into 1 1/2 inch slices.

 Place in greased pan and pour plum sauce (see recipe following) over them.  Bake in hot oven (425 degrees) 30 minutes, basting often.

 Serve hot, with sauce poured around them and a tablespoon of whipped cream placed on each slice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Plum Sauce For Plum Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
   1      tablespoon    flour
   1      cup           plum juice
   1      cup           water
   1      tablespoon    butter

 Combine sugar and flour, add fruit juice and water, and cook 1 minute.  Add butter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

             Poached Pears with Craanberry Spice, Spice Sauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends
                Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         pears -- to 8
   1      quart         cranberry cocktail juice
   2      sticks        cinnamon
   2      whole         cloves -- to 6
     1/3  cup           honey
   2      tablespoons   cornstarch
   2      tablespoons   water

Peel pears and leave whole with stem attached.  Place into saucepan and pour cranberry juice over them.  Add spices and Honey.  Simmer, turning pears occasionally until pears are tender but still hold thrir shape. About 15 to 20 minutes.  Remove pears and bring syrup to a boil, Boil until there are 2 cups left.  Remove spices, stir in cornstarch mixture (corstarch & water), stir over moderate heat until sauce thicken.  Spoon sauce over pears and serve warm. Garnish with mint leaves.

Serves 4 to 8

Use any left over sauce t o pep up broiled smoked ham or chicken.

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                     *  Exported from  MasterCook  *

                        Polenta for Venetian Liver

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     salt
   1      cup           yellow cornmeal
   2      tablespoons   butter -- melted
   2      tablespoons   Parmesan cheese

lightly butter and 8x8x1 3/4 inch baking pan.

In heavy 4 quart Dutch oven, bring 2 cups water and the salt to a boil.  Slowly add cornmeal, stirring constantly.  Mixture will become very thick.  Turn heat low, cook cornmeal mixture, uncovered and without stirring about 5 minutes.

Spread evenly in prepared baking pan.  Refrigerate until firm.  About 3 hours.  (Make the night before is beter).

To serve:  Brush polenta with melted butter.  Sprinkle top with Parmesan cheese.  Broil 4 inches from heata until hot and golden brown, 4 to 6 minuters.  Cut into 16 squares.

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NOTES : Make the night before.
                     *  Exported from  MasterCook  *

                    Polish Sausage, Cabbage & Potatoes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Sausage
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   salad oil
     1/2  pound         Kielbasa -- sliced 1/4" thick
   1      small         cabbage -- shredded
   3                    potatoes -- sliced 1/4" thick
   1      cup           sliced onions
   2      tablespoons   flour
  10 3/4  ounces        chicken broth -- undiluted
   1      tablespoon    cider vinegar
   1      teaspoon      caraway seed
     1/2  teaspoon      salt
          dash          pepper

1.  In hot oil in large skillet, over medium heat, lightly brown Kiebasa, remove from pan.  Set aside.

2.  To remaining fat in skillet add cabbage, potatoes, and onions, stir-fry for 2 minutes.

3.  Sprinkle begetables with flour, mix well.

4.  Add water to chicken broth to make 1 1/2 cups.  Return sausage to skillet, add chiucken broth, vinegar, caraway seeds, salt and pepper.  Bring to boil, reduce heat and simmer covered 20 to 30 minutes, or till potatoes are tender.

5.  Turm ompt warm serving dish.

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                     *  Exported from  MasterCook  *

                         Polk County Apple Crisp

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Apples -- peeled and cored
                        -- and sliced (tart &
                        -- crisp), up to 8
   1      tablespoon    Brown sugar
   1                    lemon -- Juice of
   1                    lemon -- grated , Rind of
   1 1/2  teaspoons     vanilla
   1      tablespoon    rum -- optional;
   1      cup           all-purpose flour -- sifted
     1/2  cup           butter or margarine
     1/2  cup           granulated sugar
     1/2  cup           Imperial Brown Sugar
                        Cinnamon

 Toss apples with 1 Tbsp. brown sugar, lemon juice and lemon rind, vanilla and rum.

 Arrange apples in 2-quart shallow casserole dish.

 To make crumb mixture, blend flour, butter, and sugars with pastry blender.

 Sprinkle crumb mixture evenly over apples.

 Sprinkle with cinnamon.

 Bake at 350 degrees for about 1 hour, or until apples are tender and crust is golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Polka Dot Crust

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
     1/2  cup           large curd cottage cheese
     1/2  teaspoon      salt
   1 1/4  cups          sifted flour

 Cream butter and cottage cheese with salt.

 Work flour into cheese mixture with fork or pastry blender.

 Form into ball and roll out on floured board or cloth.

 Fit into 9" pie pan and flute edges.

 Prick crust thoroughly.

 Refrigerate 1 hour before baking - this is important.

 Bake at 425 degrees 10 to 12 minutes until lightly browned.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Polynesian Luau

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches               Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           French dressing
   1 1/2  teaspoons     blue cheese
   1 1/2  teaspoons     chopped anchovies or anchovy paste
  12      slices        white bread
                        Butter or margarine -- softened
   6      slices        baked ham
   6      slices        sweetened pineapple -- fresh or canned
     3/4  cup           toasted -- salted coconut
                        -- chips
   3                    Maraschino cherries -- halved

 Combine French dressing, blue cheese and anchovies.  Mix well.

 Toast bread lightly and spread with butter.

 Place 6 slices on a baking sheet, or arrange one whole slice and two diagonally cut half slices in each of six individual; casseroles.

 Cover 6 slices toast with slice of ham.  Spread with about 2 Tbsp. dressing.  Top with whole pineapple ring.

 Broil until pineapple browns, basting once with dressing.

 Remove from broiler and place cherry half in center of pineapple ring.

 Sprinkle with 2 Tbsp. coconut chips.

 Serve hot.

Makes 6 sandwiches

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Popcorn Cake

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        miniature marshmallows
   1      stick         margarine
  16      ounces        dry roasted peanuts
  16      ounces        M&M candy
  16      cups          popcorn

 Melt marshmallows and margarine in double boiler.  After melted, pour over peanuts, M&M's and popped popcorn.

 Put into tube pan that has been sprayed well with PAM.

 Press down with buttered hands.

 Let cool.

 Turn upside down.  Let stand for one day before cutting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Popped Corn Balls, Pk

Recipe By     : Norma, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     3/4  cup           hot water
     1/2  cup           brown sugar
   3      quarts        popped corn

In saucepan add sugar and stir over low heat till brown, Stir in carefully hot water, and brown sugar. Cook till forms soft ball. Pour over popped corn. Shape into balls.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                           Poppy Seed Dressing

Recipe By     : Barbara Price
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           sugar
   2      tablespoons   vinegar
   1      tablespoon    lemon juice
     1/2  teaspoon      salt
     1/2  teaspoon      dry mustard
     1/2  cup           vegetable oil
   1      tablespoon    poppy seed

 Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl.

 Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seeds.

 Cover and refrigerate at least 2 hours.

Makes 3/4 cup dressing.

105 calories per Tbsp.

Good on Spinach Tossed Salad

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Pork Chop Casserole 1

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Cheese
                Pork & Ham                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    pork chops -- boneless
   1      teaspoon      dill weed -- crumbled
                        salt and pepper -- to taste
   2      tablespoons   peanut oil
   6      cups          potatoes -- thinly sliced
   1      can           cream of mushroom soup -- Family size
   2      cups          Sargento 6 Cheese Italian blend
   1      cup           sour cream
     1/2  cup           water
     1/2  teaspoon      dried dill weed
   2      cups          sharp cheddar cheese -- grated

Preheat oven to 375 degrees.

Brown pork chops seasoned with dill weed, salt and pepper in oil.

Place chops in a baking dish.  Top with potatoes.

Combine other ingredients, except cheddar cheese, and pour over potatoes.

Bake for 1 1/2 hours or until pork chops are tender.

Sprinkle cheddar cheese over the top and return to oven to melt and brown cheese.  About 5 minutes to melt and 5 minutes under boiler to brown cheese.

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                     *  Exported from  MasterCook  *

                            Pork Chop Special

Recipe By     : Southern Living, April 1979
Serving Size  : 2    Preparation Time :0:00
Categories    : Pork & Ham                       Potatoes
                Southern Living                  Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    pork chops
   1      tablespoon    all-purpose flour
   1      tablespoon    vegetable oil
   2 1/2  tablespoons   grated Parmesan cheese
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   2      cups          potatoes -- thinly sliced
   1      medium        onion -- thinly sliced
   2                    beef bouillon cubes
     1/4  cup           hot water -- plus 2 tablespoons
   1 1/2  teaspoons     lemon juice

Dredge pork chops in flour; brown in hot oil in a medium skillet.  combine cheese, salt, and pepper; sprinkle 1 tablespoon cheese mixutre over pork chops. Arrange potatoes over meat, sprinkle 1 tablepspoon cheese over potatoes.  Arrange onion on top.

Dissolve bouillon cubes in hot water, stir in lemon juice and pour over vegetables.  Sprinkle remaining cheese mixture on top.  cover and simmer 40 minutes or until pork chops are done.

Jeannette Milstead, Nacogdoches, Texas

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                     *  Exported from  MasterCook  *

                        Pork Chops With Mushrooms

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork & Ham                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Boneless pork chops -- about 1" thick
                        Flour
   4      tablespoons   butter
   2      tablespoons   oil
                        Salt to taste
   1      teaspoon      freshly ground pepper
     1/2  cup           white wine
   1      pound         mushrooms caps-little ones or large ones
                        -- quartered
   5      tablespoons   butter
   1      teaspoon      salt
   1      teaspoon      freshly ground pepper
   1      tablespoon    Worcestershire sauce
   2      tablespoons   flour
     3/4  cup           heavy cream

 Flour the chops lightly and brown them well in 4 Tbsp. butter and  oil over brisk heat.  Season them, add the white wine, and reduce the heat.  Cover and simmer 10 - 15 minutes.

 Saut the mushroom caps in the 5 Tbsp. butter in another skillet and season them with salt, pepper and Worcestershire sauce.  Sprinkle with flour, and then stir in heavy cream.  Continue to stir until lightly thickened.

 Transfer the chops to a hot platter.

 Skim off excess fat from the pan and pour the degreased pan juices into mushrooms.  Stir and spoon over the chops.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Pork Loin Roast

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pork & Ham                       Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        pork loin roast

Place roast, fat side up, on rack in open roasting pan.  Insert meat thermoneter in the thickest part.  Make certain bulb does not rest in fat or on bone.  Do not add water.

Roast in preheated 325 degree oven until the thermometer registers 180 degrees.  Waatch in closely.  Allow 30 to 35 minutes per pound for a center loin roast, 40 to 45 mminutes per pound for smaller blade or sirloin roast.

Serve with Berry Sausage Dressing

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Serving Ideas : Brussel sprouts and roasted postatoes, oven fried potatoes

NOTES : Have the butcher loosen the chin (backbone) by sawing across the rib bones.  When roasting is finished the backbone then can be removed easily by running a carving knife along the edge of the roast before the meat is placed on the platter to be carved.
                     *  Exported from  MasterCook  *

                  Pork Meatball With Sweet-Sour Sauce 1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham                       Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground pork
     1/2  cup           Bisquick baking mix
   1                    Egg
     1/2  teaspoon      garlic powder
     1/4  teaspoon      garlic salt
                        Sweet-Sour Sauce -- (see sauce section)

 Heat oven to 400 degrees.

 Mix all ingredients except sweet-sour sauce until well mixed.

 Shape into about twenty 1 1/2" balls (for ease in shaping meatballs, wet hands slightly).

 Bake in ungreased jelly roll pan until brown, 15 to 20 minutes.

 Prepare sweet-sour sauce; serve with meatballs

Makes about 20 meatballs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                 Pork Meatball With Sweet-Sour Sauce, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground pork
     1/2  cup           bisquick baking mix
   1                    egg
     1/2  teaspoon      garlic powder
     1/4  teaspoon      garlic salt
                        sweet-sour sauce -- see recipe

Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed. Shape into about sixty 1" balls (for ease in shaping meatballs, wet hands slightly). Bake in ungreased jelly roll pan until brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs Makes about 60 appetizers. DO-AHEAD NOTE: Cool and freeze meatballs. To serve, prepare sweet and sour sauce; stir in frozen meatballs. Cover and cook over medium heat, stirring occasionally, until meatballs are hot, about 20 minutes.

Busted by Barb at Possum Kingdom Lake Texas


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                     *  Exported from  MasterCook  *

                     Pork Roast With Sauerkraut, P K

Recipe By     : Barbara Price
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork & Ham                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        pork roast
   1      quart         sauerkraut -- fresh or in a jar
   2      small         apple -- quartered
   2      small         onions -- quartered
     3/4  cup           packed brown sugar
                        salt -- to taste
                        pepper -- to taste

Place pork in a roaster and baked covered at 300 degrees untill almost done, about 2 1/2 hours.

Drain and rinse the sauerkraut and seaon to taste.  Quartered the apples and the onions.  When roast is nearly done, drain the fat off and cover the roast with the sauerkraut.  Sprinke the brown sugar over top.

Then place the apples and onions pieces alternately apart over the roast and on the sides.
Turn over up to 400 degrees and place the roast uncovered in center of oven. .Bake for aobout 20 minutes or until apples and onions are tenderand the pork is done.

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Serving Ideas : Buttered boiled potatoes.

NOTES : I use a pork loin roast for this dish. If I don't have fresh saurekraut I will use Claussen in a jar in the refrigerated section of the store.
                     *  Exported from  MasterCook  *

                          Pork Stuffed Egg Rolls

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Oriental                         Pork & Ham
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        oil
     1/4  pound         pork shoulder -- finely chopped
   2      cups          bean sprouts -- washed and drained
   1      medium        onion -- finely chopped
   2      stalks        celery -- finely chopped
   5                    waterchestnuts -- finely chopped
     1/4  head          cabbage -- finely chopped
   4      ounces        shrimp, canned -- optional
     1/4  cup           soy sauce
   2      teaspoons     sugar
   1      teaspoon      salt
   2      teaspoons     cornstarch
   1      tablespoon    cold water
  12                    egg roll wrappers
   1                    egg white -- beaten
                        Chinese mustard -- hot
                        Ketchup
                        sweet and sour sauce

Heat wok.  Add 2 tablespoons oil and heat until hot but not smoking.  Add pork and cook and stir until light brown, about 3 minutes.  Add bean sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar and salt.  Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch and cold water), cook and stir 1 minute.  Cool mixture.

Brush edge of each egg roll wrapper with egg whipe.  Spoon 1/4 cup filling diogonally across center of wrapper.  Bring lower point over filling.  Bring to corners to center and overlap.  Roll up and press edge to seal.  Heat oil for deep frying in wok or skillet.  Fry egg rolls a few at a time until lightly browned 3 to 5 minutes.  Serve at once or keep warm for up to 30 minutes.  provide hot mustard, ketchup and sweet and sour sauce for dipping.

Makes 12 egg rolls.

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                     *  Exported from  MasterCook  *

                         Ported Fruit Confections

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          raisins
   1      cup           dried peaches
     1/2  cup           dried figs
   1 1/2  cups          walnuts
     1/4  cup           port
   1      tablespoon    confectioners sugar
   8      ounces        milk chocolate
                        Confectioners sugar for rolling
                        -- confections

Grind raisins, peaches and figs together.

Finely chop walnuts.

Combine with fruits, port and sugar.  Mix well and let stand 1 hour.

Shape into 1" balls.

Melt chocolate very slowly over warm, not hot, water.  When chocolate is completely melted, dip half the balls 1 at a time in chocolate, using 2 forks.

Allow excess chocolate to drip back, then place candies on waxed paper until chocolate is set.

Roll remaining balls in confectioners sugar.

Yield:  About 4 dozen

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Post Toastie Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Egg whites -- stiffly beaten
   1      cup           sugar
   2      cups          corn flakes
   1      cup           pecans
   1      teaspoon      vanilla

 Beat egg whites until very stiff.

 Gradually add sugar, beating until thoroughly incorporated into egg whites.

 Stir in vanilla.

 Fold in corn flakes and chopped nuts.

 Drop in small mounds on lightly greased cookie sheet.

 Bake at 250 degrees until lightly browned.

 When golden, remove cookie sheet from oven and let cookies cool before removing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Potato Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           butter
   2      cups          sugar
   4                    Egg yolks
   1      cup           potatoes
   2      cups          flour
   3      teaspoons     baking powder
   1      pound         walnuts -- chopped
   2      tablespoons   cinnamon
     1/2  cup           milk
   2      ounces        chocolate
  10      teaspoons     cocoa
   1      cup           nuts -- chopped
   4                    Egg whites

 Mix all ingredients and bake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Potato Pancakes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot Cake & Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Potatoes -- shredded
     1/4  cup           flour
     1/2  cup           sour cream
                        Salt
   1                    Egg
                        Onions to taste

Shred potatoes and dry in paper towels.

Mix all ingredients together.

Spoon in hot oil and turn when browned..

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Potato Shortcake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          Bisquick baking mix
   2      cups          leftover mashed potatoes
     1/4  teaspoon      pepper
   2                    Eggs

 Heat oven to 400 degrees.

 Grease and flour 8" square pan.

 Mix baking mix, mashed potatoes, pepper and eggs until soft dough forms.

 Spread in pan.

 Bake until golden brown, about 25 minutes.

 Top each serving with Creamed Salmon or other creamed meat or fish sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                   Potato Shortcake With Creamed Salmon

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Potatoes                         Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Potato shortcake -- see recipe
     1/3  cup           chopped onion
     1/3  cup           margarine or butter
     1/3  cup           Bisquick baking mix
   2      tablespoons   chopped parsley
     1/4  teaspoon      salt
     1/4  teaspoon      dried basil leaves
   2      cups          milk
   1      can           salmon -- drained and flaked
                        -- (15 1/2 oz.)
   1      package       frozen green peas -- (10 oz.)

 Cook and stir onion in margarine in 3 quart saucepan over medium heat until tender, 2 to 3 minutes.

 Stir in baking mix, parsley, salt and basil.  Cook over low heat; stirring constantly, until bubbly; remove from heat.

 Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.

 Stir in salmon and peas; reduce heat.  Simmer uncovered until salmon and peas are hot, 3 to 5 minutes.

 Serve over Potato Shortcake.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Potato Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Soups & Stews
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Potatoes -- quartered
                        water
                        salt
                        pepper
                        onion -- diced
                        butter
                        Milk
                        Cheese -- shredded
                        green onions -- sliced

Melt butter in frying pan.  Cook onions in butter than add butter and onions to a large soup pot.  Add potatoes and cover with water.  Cook potatoes until they are falling apart.  Add water as needed.  Add salt and pepper to taste.  

10 minutes before the potatoes are done add more butter and add milk 1 cup at a time to reach desire taste.  (Hink add some water to the milk before adding to the pot of potates.

Cook 10 minutes more.  Server with cheese and green onion on top.

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                     *  Exported from  MasterCook  *

                              Potato Soup #2

Recipe By     : Mary McKinnon
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Soups & Stews
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          potatoes -- thinly sliced
   1      medium        onion -- diced
   3      tablespoons   butter
   1 1/2  cups          potato water
   1 1/2  cups          evaporated milk
   1      teaspoon      salt
   4      teaspoons     minced parsley -- optional
                        chopped chives -- optional

Pell, wahs and slice potatoes and add onions nad enough water to just cover.  Cook covered for 15 minutes.  Drain and reserve 1 1/2 cups of potato water.
Mash potatoes, add butter, water milk and salt.  Heat very good.

If desired top each serving with a teaspoon of minced parsley or chopped chives

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                     *  Exported from  MasterCook  *

                            Potato-Ham Scallop

Recipe By     : Helen Tighe, Jamaica, Iowa
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork & Ham                       Potatoes
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cubed fully cooked ham
   6      medium        potatoes -- thinly sliced, up
                        -- to 8
     1/4  cup           finely chopped onion
     1/3  cup           flour
   2      cups          milk
   3      tablespoons   bread crumbs
   1      tablespoon    melted butter

 Place 1/2 of the ham in 2-qt. casserole.  Cover with 1/2 potatoes and onion.  Cover with 1/2 the flour and season  with salt and pepper.

 Repeat layers.  Pour milk over all.

 Combine bread crumbs and butter and sprinkle over top.

 Bake uncovered, at 350 degrees, till potatoes are nearly tender (1 1/4 to 1 1/2 hours).  Uncover, bake 15 minuets longer.

 May be baked in microwave oven on roast or medium, 20 to 25 minutes, covered.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Pouissant Au Champagne

Recipe By     : The times Magazine, Nov. 13, 1978
Serving Size  : 6    Preparation Time :0:00
Categories    : Army Times                       Champagne
                Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    cornish game hens -- or baby chickens
                        salt
                        pepper
     1/2  cup           butter
   1      jigger        cognac -- 1 1/2 ounces
   1 1/2  cups          champagne
     1/2  pound         fresh mushrooms -- sliced
   3                    egg yolks
     1/2  pint          cream

Sprinkle cavities of chicken or game hens with salt and pepper.  In a deep roasting pan with a cover, melt butter.  Turn off heat.  Gently turn the birds in the melted butter to coat, but not to brown.

Pour cognac over birds and ignite.,  Now add the champagne.  Cover and simmer slowly for about 30 minutes or untiler tender.

Remove birds from pan and add sliced mushrooms.  Mix egg yolks and cream together in a smqall bowl.  Beat thoroughly using a wire whisk or wooden spoon.  Slowly stir into pan juices to create gravy.  Simmer and thickened.

Now place birds on a serving platter or carve meat from the birds and place the slices on the serving platter.  Pour gravy over the meat or birds and serve.

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                     *  Exported from  MasterCook  *

                            Poultry Pear Combo

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Fruits
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Split and boned chicken breast
   4      tablespoons   butter
   1      cup           orange juice
     1/4  cup           honey
   2      tablespoons   lemon juice
     1/2  teaspoon      curry powder
   1      teaspoon      salt
   4                    Pears -- sliced

Saut the chicken pieces in butter until light brown.

Mix together the orange juice, honey, lemon juice, curry powder and salt.

Dip the chicken in the orange juice mixture and arrange the pieces in a baking dish, skin sides down.

Cover with remaining sauce and bake uncovered at 350 degrees for 20 minutes.

Turn chicken over and add sliced pears.

Baste the fruit with the sauce; bake an additional 30 minutes or until the chicken is tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        margarine
     1/2  cup           crisco
   3      cups          sugar
   3      cups          flour -- unsifted
   5                    Eggs
   1      Bottle        -- (7 oz.) 7-Up
   1      teaspoon      vanilla extract
   1      teaspoon      lemon extract

 Cream margarine, crisco and sugar.

 Add flour, mix well.

 Add eggs, one at a time, beating well after each addition.

 Bake one hour 20 minutes at 350 degrees or until done (when springs back when touched lightly in center.

LEMON GLAZE: 1 Cup powder sugar Juice of 2 lemons

 Mix and put glaze on cake while hot.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Pound Cake Glaze

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           granulated sugar
     1/4  cup           water
     1/4  teaspoon      almond extract
     1/2  Tsp           ; vanilla extract
     1/2  teaspoon      butter flavoring
   2      teaspoons     lemon extract
   3      tablespoons   milk
   2      cups          confectioner's sugar -- sifted

 Combine granulated sugar, water, almond extract, vanilla, extract, butter flavoring and 1 Tsp. lemon extract in a small saucepan.  Bring slowly to a boil, stirring frequently.  Simmer 3 - 4 minutes.

 Apply to cake while still warm.

 Combine 1 Tsp. lemon extract with milk and add to confectioner's sugar, blending well; drizzle over cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Powdered Sugar Glaze

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        powdere sugar
                        water

Just take some white powder sugar and wet with a little water and mix.  Then after putting nuts on top of cake, take a spoon and let the powdered sugar glaze run off the spoon onto the cake here and there.

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                     *  Exported from  MasterCook  *

                                Praline #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          white sugar
   1      Cup           milk
     1/3  teaspoon      baking soda
   1      tablespoon    oleo
   1 1/2  teaspoons     vanilla
   3      cups          pecans

Mix milk and sugar, cook till begins to boil, add soda and continue boiling until it forms a soft ball in cold water.  Stir constantly while boiling.

Add butter, vanilla and pecans, stir until cool and creamy.

Drop by tablespoonsful on wax paper.

Herbert's recipe

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                 Pralines

Recipe By     : Gladys Wotipka
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
     2/3  cup           sweet milk
   3 1/3  teaspoons     soda
   1      pound         pecans

 Put sugar, milk and soda to cook.  Cook until thick.

 Last add pecans.  Take off stove and beat well.

 Drop off a tablespoon on oiled paper and let cool.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pralines #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          firmly packed brown sugar
     1/3                Cut butter
     1/4  cup           water
   1      teaspoon      vanilla extract
   1      cup           pecan halves

Combine sugar, butter and water in a saucepan.

Place over moderate heat, stirring gently until sugar dissolves.

Cook to soft ball stage (238 degrees on candy thermometer), and remove from heat.

Add vanilla, and beat until creamy; stir in pecans.

Drop from spoon onto waxed paper.

Yield:  about 1 1/2 Doz.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Prune Cake #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shortening
   3                    Egg yolks
     1/2  teaspoon      salt
   1      teaspoon      baking soda
   3      tablespoons   sour cream
   1      cup           sugar
   2      cups          flour
   2      teaspoons     cinnamon
   1      teaspoon      allspice
   1      cup           cooked prunes

 Cream shortening and sugar; add beaten eggs.

 Sift flour with salt, baking soda and spices.

 Add dry ingredients alternately with sour cream to creamed mixture.

 Add cooked prunes that have been pitted and chopped.  Beat well.

 Turn into prepared layer cake pans and bake at 350 degrees 20 to 30 minutes.

 Cool and frost.  (See Frosting section for Prune Frosting or one of your choice.)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Prune Cake #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shortening
   1 1/2  cups          sugar
   1      cup           cooked prunes
   2      cups          flour
     1/2  teaspoon      salt
   1      teaspoon      baking soda
     1/2  teaspoon      baking powder
   1 1/2  teaspoons     cinnamon
   1      teaspoon      nutmeg
   1      teaspoon      allspice
   1      cup           buttermilk
   1      teaspoon      vanilla

 Cream shortening and sugar.  Add eggs; beat until creamy, about 2 minutes.

 Add prunes and mix; add sifted dry ingredients alternately with buttermilk mixed with vanilla.  Beat all ingredients until smooth.

 Pour into greased and floured tube pan and bake at 350 degrees about 50 minutes until golden brown and spring to tough.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Prune Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs -- beaten
   1      cup           prunes -- cooked, pitted and
                        -- chopped
     1/2  cup           sour cream
   1      cup           sugar
   1      teaspoon      vanilla
     1/4  teaspoon      vanilla
     1/4  teaspoon      salt
   2      tablespoons   butter
   1      cup           chopped nuts

 Combine all ingredients and cook until thick.

 Cool and spread between layers and on top of cake.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Prune Loaf

Recipe By     : Irene L. (1965)
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           prune pulp -- stewed prunes
                        -- without sugar
   1      cup           sugar
     1/2  cup           butter
   2                    Eggs
   1      teaspoon      soda
   4      tablespoons   buttermilk
   1      teaspoon      cinnamon
     1/2  teaspoon      cloves or nutmeg
   1 1/2  cups          flour
   1      Pinch         salt

 Cream prune pulp, sugar and butter together.

 Add eggs, buttermilk, soda, cinnamon, cloves, flour and salt.

Bake in greased and floured loaf pan at 350 degrees.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Prune Loaf Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           prunes
   1 1/2  cups          sugar
   2                    Eggs
   4      tablespoons   buttermilk
   1      teaspoon      soda
   1      teaspoon      cinnamon
     1/2  teaspoon      cloves
     1/2  teaspoon      nutmeg
   1 1/2  cups          flour
   1      Pinch         salt

 Mix all ingredients and bake.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Prune Oatmeal Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           finely chopped pitted prunes
   3      cups          quick rolled oats
   1                    But butter or margarine
   1      cup           granulated sugar
   1      cup           brown sugar
   2                    Eggs
   1      teaspoon      vanilla
   1 1/2  cups          all-purpose flour
   1      teaspoon      baking soda
     1/2  teaspoon      salt
                        Granulated sugar

 Mix chopped prunes and oatmeal.  Set aside.

 Cream butter and sugars.  Beat in eggs and vanilla until smooth.

 Mix flour, soda and salt.  Stir into creamed mixture.

 Mix in prune-oats mixture.

 Shape into 1" balls.

 Place on cookie sheet.  Press flat with cup that has been dipped in sugar.

 Bake in 350 degree oven 14 minutes.

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                     *  Exported from  MasterCook  *

                          Prune Pinwheel Newtons

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          pitted prunes
     1/2  cup           orange juice
   1      cup           butter -- softened
   1      cup           packed brown sugar
   3                    Eggs
   4      cups          flour
   2      teaspoons     allspice
   1      teaspoon      baking soda
     3/4  teaspoon      salt

 In container of electric blender puree prunes with orange juice until smooth scraping sides as needed; set aside.

 In large bowl cream butter and sugar until fluffy.

 Add eggs, one at a time, beating well after each addition.

 Combine dry ingredients.

 Blend into creamed mixture.

 Divide dough into halves.  Chill 1 hour.

 Roll out each portion on lightly floured board to a 10x15 inch rectangle.

 Spread each rectangle almost to edges with prune mixture, equally divided.

 Roll up tightly as for jelly rolls, starting from long sides.

 Wrap in aluminum foil; freeze up to one month.

 When ready to bake, remove from freezer and cut into 1/3" slices.

 Place on greased baking sheets about 1" apart.

 Bake in 350 degree oven  15 to 20 minutes, until edges are lightly browned.

 Transfer to wire racks to cool.

Makes 7 to 8 dozen cookies.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Pumpkin Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          all-purpose flour
   3      cups          sugar
   2      teaspoons     baking soda
   1 1/2  teaspoons     salt
   1      teaspoon      cinnamon
   1      teaspoon      nutmeg
   1      cup           oil
   2      cups          pumpkin -- canned
     2/3  cup           water
   4                    eggs
   1      cup           chopped nuts
   1      cup           raisins -- dark

Mix flour, sugar, soda, salt, cinnamon and nutmeg in a bowl.
In another bowl mix oil, pumpkin, and water, mix well.  Add 4 eggs beating after each one.  Now add to the flour mixture.

Mix nuts and raisins with 2 tablespoons flour in plastic bag.  Shake until well coated.  Add to pumpkin mix.

Bake 1 hour and 30 minutes at 325 degrees.

Makes 2 loaves.   Cool 15 minutes in pan before turning out to cool all the way.

Always look at breqd at 1 hour as sometimes the oven cooks faster then other times.

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                     *  Exported from  MasterCook  *

                          Pumpkin Gingersnap Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cold half and half or milk
   1      package       vanilla instant pudding and pie filling -- (4 serving size)
   3 1/2  cups          Birds eye cool whip topping -- thawed
   1      cup           chopped pecans
   1      cup           chopped gingersnaps
     1/2  cup           canned pumpkin
   1 1/2  tablespoons   pumpkin pie spice
   1      package       graham cracker crumb crust

 Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute.  Let stand 5 minutes.

 Fold in topping and remaining ingredients; spoon into crust.

 Freeze until firm.

 Let stand at room temperature 10 minutes to soften.

 Store in freezer.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Pumpkin Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs -- slightly beaten
   2      cups          solid pack pumpkin
     3/4  cup           sugar
     1/2  teaspoon      salt
   1      teaspoon      cinnamon
     1/2  teaspoon      ginger
     1/4  teaspoon      cloves
   1 2/3  cups          evaporated milk -- or lingt cream
   1                    9 inch pie shell -- unbaked

Mix ingredients in order given.  Pour into pie shell.  Bake in 425 degree oven for 15 minutes.  Reduce heat to 350 degrees; continure to bake for 45 minutes or until knife inserted in center comes out clean.

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                     *  Exported from  MasterCook  *

                              Pumpkin Pie #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          canned pumpkin
     3/4  cup           sugar
     1/2  teaspoon      salt
   1 1/4  teaspoons     ground cinnamon
   1      teaspoon      ground ginger
     1/2  teaspoon      ground nutmeg
     1/2  teaspoon      ground cloves
   3                    eggs -- slightly beaten
   1 1/4  cups          milk
   6      ounces        evaporated milk
   1                    9 inch pie shell

Preheat oven to 400 degrees.

Combine pumpkin, sugar, salt and spices.  Blend in eggs, milk and evaporated milk. Pour into pastry shell. )Crimp edges high because amount of filling is generous)

Bake in hot oven (400 degrees) 50 minutes or till knife inserted halfway beteween center and edge comes out clean.  Cool.

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                     *  Exported from  MasterCook  *

                           Pumpkin Praline Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Unbaked pastry shell -- (9")
   1      can           pumpkin -- (16 oz.)
   1      can           sweetened condensed milk -- (14 oz.)
   2                    Eggs
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground ginger
     1/2  teaspoon      ground nutmeg
     1/2  teaspoon      salt
                        Pecan halves
   3      tablespoons   firmly packed dark brown sugar
   3      tablespoons   whipping cream

 Preheat oven to 375 degrees.

 In large bowl, blend pumpkin, sweetened condensed milk, eggs, spices and salt; pour into pastry shell.

 Bake 50 to 55 minutes, or until knife inserted near center comes out clean.

 Arrange pecans in circle on pie.

 In small saucepan, combine remaining ingredients; cook and stir until sugar dissolves.  Simmer 5 minutes; remove from heat.  Cool 5 minutes; spoon over pecans.

 Refrigerate leftover pie.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Pumpkin-Oatmeal Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 2/3  cups          packed brown sugar
     3/4  cup           vegetable oil
   1      can           pumpkin -- (16 oz.)
   4                    Eggs -- slightly beaten
   2      cups          Bisquick baking mix
   1 1/2  cups          cooking oats
   1      tablespoon    ground cinnamon
     1/2  teaspoon      ground cloves
     1/4  teaspoon      ground nutmeg
     1/2  cup           chopped pecans
     1/4  cup           chopped pecans -- optional for
                        -- sprinkling on icing

 Heat oven to 350 degrees.

 Grease jelly roll pan.

 Mix brown sugar, oil, pumpkin and eggs.

 Stir in baking ix, oats, cinnamon, cloves, nutmeg and pecans.

 Spread in pan.

 Bake until wooden pick inserted in center comes out clean, about 30 minutes.

 Cool.

 Frost with cream cheese frosting (see frosting section).  Sprinkle with 1/4 cup chopped pecans if desired.

 Cut into bars, about 3x1".

 Refrigerate any remaining bars.

Makes 50 bars.

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MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                  Punch

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      koolaid -- lemon or lime
   2      cups          pineapple juice
   2      cups          sugar
     1/2  gallon        water -- plus
   1      pint          water
   1      quart         ginger ale

Mix together.

Makes 1 gallon.

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                     *  Exported from  MasterCook  *

                                 Punch #1

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Family & Friends                 Beverages & Punch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           frozen orageade
   1      can           frozen lemonade
     1/4  cup           pineapple juice
     1/2  cup           Hawaiian Punch
   1 1/2  cups          sugar
   1      package       cherry Koolade
   1      bottle        ginger ale

Mix all ingredients except ginger ale.  Add ginger ale and ice  just before serving. 

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                     *  Exported from  MasterCook  *

                            Purple Hulled Peas

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         salt pork
   1 1/2  pounds        fresh purple hulled peas
                        Cold water
   1      teaspoon      bacon grease
   1      teaspoon      sugar
   1      teaspoon      salt -- (heaping, or salt
                        -- to taste)
   1                    Onion -- quartered
     1/4                Hot pepper -- optional

 Cut slits in washed and dried salt pork.

 In medium sized saucepan cover meat with about a quart of cold water.  Boil, covered, until meat is tender and water has evaporated down to about a cupful.  Add another quart of cold water to the meat.

 Add peas, bacon grease, sugar, onion and hot pepper.  Bring to a boil, cover again and lower fire to medium low.

 When peas have become slightly tender - about 30 minutes - add salt.

 Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

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                     *  Exported from  MasterCook  *

                       Quiche - The All Purpose Pie

Recipe By     : Julia Child
Serving Size  : 1    Preparation Time :0:00
Categories    : Guides & Tips                    Quiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***None***

By Julia Child

The quiche- that delicious, cheesy, open-faced custard pie invented by some clever Alsatian cook - is a wonderfully easy first course or main course that is fast to prepare and makes great eating.

It's quick to assemble because all you need on hand is the base - eggs and milk - plus anything else:  cheese, bacon,  onions, canned pimiento, leftover cooked vegetables, tomato sauce and so forth.

You can build from the bottom up with your own pie crust dough or a homemade frozen shell formed earlier.  Or use a frozen store-bough shell - and offer no apologies.  Or the other hand, you can bake any of the quiche fillings in a plain dish and call it a custard.  That's what a quiche is, anyway - a custard in a pie shell.

NOTE: 

Pre-Baking Shells.

So often you see people eat all the filling of an apple pie - or quiche - but leave the bottom crust untouched.  They don't even taste it, knowing from sad experience that it's soggy.  The solution:  Pre-bake the empty shell- well worth the time and really the only way to achieve a perfect crust with tender crunch throughout.

Weight down store-bought shells before pre-baking with buttered foil and dried beans.  This keeps sides and bottom in place by bracing them.

QUICHE FILLINGS:

A quiche filling is a flavoring that is held together with a custard - that is, eggs and a liquid of some sort.  The eggs slowly coagulate in the oven, maintaining the rest of the ingredients in creamy suspension.  You don't want too much custard - just the right balance between it and the garnish, whatever it may be.  You can't be exact about measures, because shells vary in depth.  but you can calculate by the egg, adding more or using less.  FOR EACH "LARGE" EGG.  Break the egg into a cup; add liquid to reach the 1/2 cup level.

QUICHE LORRAINE   - This is the original Alsatian model.  It's bacon only (no cheese) plus the custard, which is made of real cream that blends deliciously with the smoky taste of the bacon.  Try it - on one of those days when you're slim as a scallion

Julia Child


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                     *  Exported from  MasterCook  *

                        Quick And Moist Sour Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          unsifted self-rising flour
   5      tablespoons   sugar
   1 1/2  cups          Borden sour cream
  12      ounces        beer
                        Melted butter

 Preheat oven to 350 degrees.

 In large bowl, combine flour and sugar.

 Add sour cream and beer alternately; mix well.

 Pour batter into greased 2-quart round baking dish.

 Bake 45 minutes; brush top with butter.  Bake 15 to 20 minutes longer or until cake tester inserted completely into center comes out clean.

 Cool slightly.  Serve warm, cool or toasted.

TIP:

All-purpose flour may be substituted for self-rising flour. Add 2 Tbsp. plus 2 Tsp. baking powder. 1/2 Tsp. salt.  Stir into the flour and sugar.  Proceed as directed.  Baking time may require additional 5 to 10 minutes.  Test for doneness.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Quick Chicken Pate

Recipe By     : Mrs. Lynn Blayney, Charlotte, NC
Serving Size  : 1    Preparation Time :0:00
Categories    : Better Homes & Garden            Chicken
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chopped cooked chicken
     1/2  cup           sliced celery
   2      tablespoons   dry sherry
   2      tablespoons   mayonnaise
   1      teaspoon      lemon juice
   3      sprigs        parsley
     1/4  teaspoon      salt
     1/4  teaspoon      ground nutmeg
     1/2  cup           chopped almonds
                        crackers
                        party rye bread

Combine chicken, celery, sherry, mayonnaise or salad dressing, lemon juice, aarsley, salt, nutmeg, and dash pepper.  Process the mixture, half at a time, in blender container till nearly smooth. (or, process the chicken mixture, all at once in food processor bowl)  Shape mixture into a ball.  cover and chill.  At serving time, roll the ball in the toasted almondsd.  Serve with crackers or rye bread.  Makes 2 cups.

BH&G

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                     *  Exported from  MasterCook  *

                          Quick Chicken Stir-Fry

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   oil
   3                    Boneless skinless chicken breast halves
   1                    Garlic clove -- minced
   1      cup           broccoli flowerets
   1      cup           red pepper strips
   1      cup           carrot slices
     1/4  cup           sliced green onions
     1/2  cup           Miracle Whip
   1      tablespoon    soy sauce
     1/2  teaspoon      ground ginger

Heat oil in skillet over high heat.

Cut chicken into strips, add to skillet with garlic; stir-fry 3 minutes.

Add vegetables; stir-fry an additional 3 minutes.

Reduce heat to medium; stir in Miracle Whip, soy sauce and ginger.

Simmer 1 minute.

Serve over rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Quick Chocolate Fudge

Recipe By     : 
Serving Size  : 25   Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Karo light or dark corn syrup
     1/3  cup           evaporated milk
  16      ounces        semisweet chocolate
   2      teaspoons     vanilla
     3/4  cup           confectioners sugar -- sifted
   1      cup           coarsely chopped nuts -- (optional)

Grease 8x8x2 inch pan.

In 2-quart saucepan stir corn syrup and milk.  Add chocolate.  Stirring constantly, cook over medium-low heat until chocolate is melted.

Remove from heat.  Stir in vanilla; add confectioners sugar.

With wooden spoon, beat until smooth.

Stir in nuts.

Spread in pan.  Chill 2 hours or until firm.

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MC Formatted using MC Buster & SNT on 4/10/98


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NOTES : MICROWAVE DIRECTIONS:  In 3-quart microwave bowl stir corn syrup and milk.  Stir in chocolate.  Microwave at High (100%), stirring once, 6 minutes or until chocolate is completely melted and almost entire surface bubbly.  Continue as above.



                     *  Exported from  MasterCook  *

                          Quick Chocolate Mousse

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Puddings & Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Egg
   2                    Egg yolks
     1/4  teaspoon      salt
   6      ounces        semisweet chocolate -- melted and slightly
                        -- cooled
     1/2  cup           heavy cream
   2      teaspoons     vanilla -- or
   4      teaspoons     brandy -- or light rum
                        Whipped cream -- (optional)

 In mixing bowl beat eggs, yolks and salt with rotary beater or electric mixer until fluffy.

 Add cream and vanilla and beat unit mixture mounds and is smooth.

 Spoon into serving bowl or 4 individual dessert dishes; chill.

 Garnish with dollop of whipped cream.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Quick Coffee Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sifted flour
   2      teaspoons     baking powder
     1/4  teaspoon      salt
   6      tablespoons   sugar
   2                    Eggs -- well beaten
   5      tablespoons   shortening -- softened
     2/3  cup           milk
   1 1/2  tablespoons   butter -- melted
   3      tablespoons   fine cracker crumbs
   3      tablespoons   sugar
     1/2  teaspoon      cinnamon

 Sift flour once, measure, add baking powder and salt, and sift again.

 Add sugar gradually to eggs, then add shortening.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Spread top with melted butter.  Sprinkle with mixture of crumbs, sugar, and cinnamon.

 Bake in greased pan, 8x8x2 inches, in hot oven (400 degrees) 45 minutes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Quick Corn Chowder

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups & Stews                    Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped onion
   2      tablespoons   butter or margarine
   2      cans          condensed cream of mushroom soup -- (10 1/2 oz.)
   1                    Soup can milk
   1                    Soup can water
   2      cups          cooked -- drained, whole
                        -- kernel corn
   2      tablespoons   chopped parsley

In saucepan, cook onion in butter until tender.

Blend in soup, milk, water and corn.

Heat, stirring now and then.

Serve in soup bowls.

Sprinkle with parsley.

Makes 5 or 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Quick Fruit Cobbler

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         oleo
   1      Cup           milk
   1      cup           self-rising flour
   1      cup           sugar
   1      quart         peaches -- cherries, or apples

Melt oleo in baking dish.

Mix milk, flour, and sugar thoroughly.  Pour into baking dish evenly over melted oleo.

Pour fruit over batter.

Bake 1 hour in a 350 degree oven.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Quick Italian Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Brand Names & Ads
                Soups & Stews                    Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      medium        onion -- chopped
   1      package       Hamburger Helper mix for Lasagna
   5      cups          water
   1      can           whole kernel corn -- (8 1/4 oz.)
   1      can           whole tomatoes -- (16 oz.)
   2      tablespoons   grated Parmesan cheese
   1      small         zucchini -- sliced and slices
                        -- cut into halves

Cook and stir ground beef and onion in Dutch oven until beef is brown; drain.

Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and cheese; break up tomatoes with fork.

Heat to boiling, stirrings constantly; reduce heat.

Cover and simmer, stirring occasionally, 10 minutes.

Stir in Noodles and zucchini.

Cover and cook 10 minutes longer.

Sprinkle each serving with grated Parmesan cheese if desired.

Makes 9 1/2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Quick N' Easy Salmon Patties

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pink salmon -- (15 oz.)
   1                    Egg
     1/3  cup           minced onions
     1/2  cup           flour or mashed potatoes
   1 1/2  teaspoons     baking powder
   1 1/2  cups          Crisco

 Drain salmon and set aside.

 Add 2 Tbsp. liquid from salmon into mixing bowl.

 Mix salmon, egg, and onion in salmon liquid.

 Stir in flour and baking powder to mixture, add more liquid if needed.

 Make small patties and fry.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Quick Skillet Beef and Vegetables

Recipe By     : Naomi Billings
Serving Size  : 2    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- sliced
   4      large         mushrooms -- sliced
     1/2  pound         lean beef -- thinly sliced
   3      tablespoons   cooking oil
   4      tablespoons   soy sauce
   2      tablespoons   sugar
     1/4  pound         fresh spinach
   3      pieces        celery -- sliced thin diagonal
   4                    scallions -- cut lengthwise into
                         -- thin slices
     1/2  can           consomme

Place in skillet 3 tablespoons cooking oil and the sliced onion.  Mix in sliced mushrooms.  Add beef, spinach, celery, scallions and soy sauce.  Sprinkle with sugar.  Add half of a 10 1/2 ounce can consomme. Mix.  Cook 2 minutes.  Serve over rice.  Serve 2

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                     *  Exported from  MasterCook  *

                           Quick Strawberry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      cups          sugar
   2      quarts        strawberries -- washed stemmed and
                        -- crushed
   2      teaspoons     grated orange peel
   1      package       fruit pectin

 Prepare home canning jars and lids according to manufacturers instructions.

 Measure 4 1/2 cups of crushed berries and grated orange peel into a large sauce pot.  Add fruit pectin and place over high heat.  Stir until mixture comes to a full boil.

 Add sugar; return to a rolling boil.  Boil hard 1 minute, stirring constantly.

 Carefully pour hot jam into hot Ball Quilted Crystal jelly jars, leaving 1/4 inch head space.

 Wipe jar rim clean and place Ball decorative Lid on jar.  Screw band down evenly and firmly.

 Process 10 minutes in a boiling water bath canner.

Yield: 8 (8 oz.) jars

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Raggedy Jean Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           brown sugar
   1      cup           shortening
   1                    Egg
   1      teaspoon      maple flavoring
   2 1/4  cups          all-purpose flour
     1/2  teaspoon      baking powder
     1/2  teaspoon      salt
   1      can           shredded coconut -- (4 oz.)
                        Granulated sugar

 Beat together brown sugar, shortening, egg and maple flavoring until fluffy.

 Add flour, baking powder and salt; mix well.

 Stir in coconut.

 Drop by spoonfuls 2" apart onto greased cookie sheet.

 Dip bottom of greased small glass into granulated sugar and press cookie flat.  (Edge will be ragged.)

 Bake in 350 degree oven 10 to 12 minutes.

 Cool on rack.

Makes 5 dozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

              Ragout A'La Deutsch (Bavarian Beef Tenderloin)

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : German                           Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  pounds        sirloin steak -- cut into 1/4" strips
   3      tablespoons   butter -- melted
   3      tablespoons   all-purpose flour -- 1/2 inch thick
     1/2  cup           white wine -- drinking wine
     3/4  cup           green pepper -- diced
   1      medium        onion -- diced
   1 1/2  cups          sliced mushrooms -- fresh
   4      ounces        sliced pimentoes
   1      teaspoon      salt
          dash          hot pepper sauce
          dash          worcestershire sauce

In a skillet cook sirloin in 2 tablespoons of the melted butter, just until browned, about 5 minutes.

Pour drippings into a measuring cup, skim 2 tablespoons of the drippings of top and place in a saucepan.  Add flour and blend well.  Cook stirring over low heat till bubbly about 1 minute, remove from heat.  Add water to meat juices remaining in measuring cup to make 1 cup.  Add to flour mixture and blend well..  Cooik over medium heat stirring constantly, till thickened, about 5 minutes.  Stir in wine and set aside.  In same skillet cook green pepper4, onion amd mushrooms in remaining 1 tablespoon butter just till tender, about 5 minutes.

Add beef gravy, pimentoes, salt, hot pepper sauce and Worcesthershire sauce.  Bring to boil and simmer 30 minutes.

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Serving Ideas : Steamed cabbage and carrots.

NOTES : May use your favorite beer instead of the white wine.
                     *  Exported from  MasterCook  *

                      Raisin Bran Glazed Cookie Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
     3/4  cup           firmly packed brown sugar
     1/4  cup           softened butter or margarine
     1/3  cup           unsifted all-purpose flour
     1/4  teaspoon      salt
     1/8  teaspoon      nutmeg
   3      cups          Post Raisin Bran
     1/2  cup           chopped walnuts
   2      teaspoons     grated orange rind
                        Glaze -- see recipe

 Beat eggs until thick and light in color.

 Gradually beat in sugar; beat in butter.

 Blend in flour, salt and nutmeg.

 Stir in cereal, nuts and rind.

 Spread in greased 9" square pan.

 Bake at 375 degrees for 25 to 30 minutes, until edges pull away from pan.

 Top with Glaze while warm.

 Cool; cut into 24 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Raisin Brown Bread

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          whole-wheat flour
   1 1/4  cups          dark seedless raisins
   1      cup           buttermilk
     1/2  cup           molasses
   2      tablespoons   sugar
   1      tablespoon    baking soda
     1/4  teaspoon      salt

Preheat oven to 350 degrees.

Grease a 9x5 inch loaf pan.

In large bowl, with spoon, stir all ingredients and 2 Tbsp. hot water just until well combined; pour into loaf pan.

Bake 50 minutes or until bread pulls away from sides of pan.

Remove bread from pan and cool on wire rack.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Raisin Chutney

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chutney & Marmalade              Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Medium        Tomatoes
   1      Tablespoon    Butter -- melted
   1 1/2  Cups          Seedless Raisins
     1/2  Cup           Water
   2      Whole         Cloves
   1      Piece         Cinnamon Stick -- 1" long
   1      Teaspoon      Salt
     1/8  Teaspoon      Pepper
     1/2  Cup           Sugar
   1      Tablespoon    Wine Vinegar

Peel tomatoes and chop very fine.

Melt butter in top of double boiler, drop in raisins and cook 2 minutes.

Add tomatoes; cook over medium heat, uncovered, for 7 minutes, stirring frequently.

Stir in water, cloves, cinnamon, salt and pepper.

Put over 2" of hot water in double boiler bottom.

Cook, uncovered, for 1 hour.

Mix in sugar and vinegar.

Serve hot or cold.

Makes 2 1/2 cups.

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                     *  Exported from  MasterCook  *

                             Raisin Conserve

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      ounces        seedless raisins
   2 1/2  cups          water
     1/2  cu`           lemon juice
     1/2  cup           chopped walnuts
   1      package       pectin -- powdered fruit
   4      cups          sugar

Combine raisins, water and lemon juice.  Cover and let stand overnight or at least 4 hours.

Bring mixture to a blil and simmer, covered 30 minut4es, stirring oftermn.

Drain raisins, reserving juice.  put raisins through food chopper or chop them very find.  Measure 4 cups raisins and juice into a large kettle.  Add nuts and pectin..  Place over high heat and cook stirring, until micxture comes to a hard bijl...Stir in sugar, bring to a full rolling boil, boil hard 1 minute.  

Remove frm heat anad skim off foam.  Ladle into sterilized hot jars, to within 1/8 inch of jar top. Wipe jar rim; adjust lids.  Process in boiling waater bath 5 minutes.  Remove from canner.  Makes 7 ha,f pints.

good with ham.

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                     *  Exported from  MasterCook  *

                           Raisin Cranberry Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          raisins
   2      cups          cranberries -- fresh or frozen
   1 1/2  cups          sugar
     1/3  cup           flour
     1/4  teaspoon      salt
     2/3  cup           water
   1 1/2  tablespoons   lemon juice
                        Grated peel of one orange
     1/2  teaspoon      almond extract
   2                    Prepared pastry sheets for 2-crust -- 9" pie
     1/2  cup           toasted slivered almonds -- cooled
   1                    Egg -- lightly beaten

 In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt.

 Mix in water.

 Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes.

 Remove from heat and cool to lukewarm.

 Mix in lemon juice, orange peel, and almond extract.

 Heat oven to 425 degrees.

 Line 9" pie plate with 1 pastry sheet; crimp edge.

 Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide.  Mark veins on leaves with back of knife.

 Mix almonds in raisin mixture; pour into pie shell.

 Arrange leaves to cover filling.

 Brush top lightly with egg, and sprinkle with additional sugar.

 Bake 15 minutes.  Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned.

 Cool on rack.

 Serve warm or at room temperature.

 Top with vanilla ice cream, if desired.

Makes 1 9" pie, 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Raisin Surprises

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sifted flour
   3      teaspoons     baking powder
     1/2  teaspoon      salt
     2/3  cup           butter
     1/2  cup           brown sugar -- firmly packed
   1                    Egg -- well beaten
   1      teaspoon      vanilla
     1/3  cup           milk

 Sift flour once, measure, add baking powder and salt, and sift again.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.  Add egg and vanilla; than add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.  Chill until firm enough to roll.  Roll 1/4 inch thick on slightly floured board.  Cut with 2 1/2" cooky cutter.  Place 1 tsp. raisin filling on a circle, and place another circle on top, pressing edges together.

 Bake in hot oven (425 degrees) 6 to 8 minutes.

Makes 4 dozen cookies.

RAISIN FILLING FOR RAISIN SURPRISES

2 Cup raisins, chopped 2/3 Cup sugar 2/3 Cup boiling water 2 Tbsp. lemon juice 1 Tbsp. butter

 Cook raisins, sugar, and water 6 to 8 minutes or until thick, stirring constantly.  Remove from fire; add lemon and butter.  Figs or dates may be substituted for raisins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Raisin Winterfruit Relish

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Pickles & Relishes
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          distilled white vinegar
   2      cups          sugar
   4      cups          natural and/or golden raisins
     1/3  cup           coarsely chopped candied ginger -- or
   2      tablespoons   mustard seeds
   1      teaspoon      red pepper flakes
   4      cups          peeled -- cored and diced
                        -- firm pears or tart
                        -- apples
   1      cup           diced red bell pepper

Mix vinegar and sugar in Dutch oven.

Add raisins, ginger and pepper flakes.

Bring to a boil.  Reduce heat; simmer 5 minutes.

Mix in pears and bell pepper.

Return to boil; simmer 5 minutes.

Spoon into jars; cover and cool.

Store in refrigerator.

Drain and serve with meats, poultry and cheese.

This relish is great accompaniment to ham and other roasted meats.

Keeps in the refrigerator for up to a month.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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NOTES : When draining relish to serve, save drained liquid to make a vinaigrette for fruit salads.  Just whisk equal amounts of vegetable oil and liquid drained from relish.



                     *  Exported from  MasterCook  *

                              Ranch Dressing

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           mayonnaise
   1      cup           buttermilk
   1      tablespoon    + 1 Tsp. chopped chives or finely chopped -- tops only
                        -- scallions
   2      teaspoons     minced parsley
     1/4  teaspoon      garlic powder
     1/4  teaspoon      cumin powder
     1/4  teaspoon      onion powder
   1      pinch         cayenne
   1      dash          paprika
                        Freshly ground black pepper -- to taste

 Blend all ingredients together by hand or briefly in a blender.

 Refrigerate for at least 1 hour to allow flavor to blend.

Makes 2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Ranger Cookies

Recipe By     : Karen Breding
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shortening -- butter flavor
   1      cup           sugar
   1      cup           brown sugar
   2                    eggs
   1      teaspoon      vanilla
   1 1/2  cups          flour
   2      teaspoons     baking soda
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   1      cup           oatmeal
   2      cups          corn flakes
   1      cup           coconut
   1      cup           pecans
   1      cup           milk chocolate chips

1.  Cream shortening, sugars, vanilla. 

2.  Mix  flour, baking soda, baking powder and salt by hand.

3.  Add oatmeal, corn flakes, coconut, pecans, and chocolate chips.

4.  Bake for 10 - 12 minutes at 375 degrees.

Barb's Note:  Karen made these as large cookies and they were so good.  Another name she used was "cow chips" because of the size.  

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                     *  Exported from  MasterCook  *

                               Ratatouille

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- chopped
   1                    Red pepper -- chopped
   1                    Green pepper -- chopped
     1/4  cup           olive oil
     1/4  pound         bacon -- diced
   1      can           tomatoes -- diced with juice
                        -- (28 oz.)
   1      medium        eggplant -- peeled & diced
   2      medium        zucchini -- thinly sliced
                        Salt & pepper

 Prepare the vegetables.

 Heat the olive oil in a large deep frying pan.

 Gently saut the onion, peppers and bacon until tender.

 Add tomatoes and other vegetables.

 Season.

 Cover the pan, lower the heat and allow the vegetables to cook until they are tender and have produced a thick pulp.  This will take approximately 40 to 45 minuets.  Stir occasionally.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Rave Review Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       white or yellow cake mix -- (2 layer size)
   1      package       Jell-O vanilla Instant pudding and pie -- (4 serving size)
                        -- filling
   1 1/3  cups          water
   4                    Eggs
     1/4  cup           oil
   1 1/3  cups          coconut
   1      cup           chopped nuts

 Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl.  Blend; beat at medium speed for 4 minutes.

 Stir in coconut and nuts.

 Pour into greased, floured 10" tube pan.

 Bake at 325 degrees for 60 minutes.

 Cool 15 minutes from pan.  Cool on rack.

Frost with Coconut Cream Cheese Frosting.  See frosting section.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Raw Chow Chow

Recipe By     : Bulia Graham
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Canning                     Mexican
                Marinades, Salsa & Sauces        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pints         cabbage -- chopped
   5      pints         green tomatoes -- chopped
   1      pint          onions -- chopped
   9                    Green peppers -- chopped
     1/2  cup           salt
   3      pints         Vinegar
   4      cups          sugar
   2      tablespoons   mustard seed
   2      tablespoons   celery seed

 Combine, cabbage, green tomatoes, onions and green peppers with salt.  Let stand 3 hours and then drain.

 Combine vinegar, sugar, mustard seeds and celery seeds.  Let stand 3 hours.

 Combine cabbage mixture and vinegar mixture then seal in jars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Real Corn Bread

Recipe By     : Mrs. J.N. Clark, Rylie Club
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           buttermilk
   1                    Egg
     1/2  teaspoon      soda
   2      teaspoons     baking powder
   1      teaspoon      salt
   2      cups          white corn meal
   1      tablespoon    lard

 Mix ingredients together commencing with buttermilk and adding egg, soda, baking powder, salt, and cornmeal one after the other, mixing constantly.

 Place lard in skillet and heat, then pour in mixture and bake with oven at 450 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Red Beans

Recipe By     : Ester
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans & Peas                     Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          red beans
   2      medium        onion -- chopped
     1/2                Bell pepper
   2      stalks        celery
   1      small   can   tomato puree
   1      tablespoon    Bar-b-que sauce
   1      tablespoon    Worcestershire sauce
   2      tablespoons   bacon dripping
                        Salt to taste

 Soak beans for 2 hours in cold water.  Wash and put on to boil

 Chop onions, bell pepper, & celery together.  Add to the pot of beans.

 Add the can of tomato puree.

 Add bar-b-que sauce, Worcestershire sauce & bacon drippings

 Salt to taste.

Cook until beans are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                             Red Devil's Food

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sifted cake flour
   1      teaspoon      baking powder
     1/2  teaspoon      salt
   4      Tbsp          -- butter
   1      cup           sugar
   2                    Eggs -- well beaten
     1/2  cup           sour milk
     1/2  cup           boiling water
   2      Squares       Baker's Unsweetened Chocolate -- melted
   1      teaspoon      soda
   1      teaspoon      vanilla

 Sift flour once, measure, add baking powder and salt, and sift together three times.

 Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

 Add eggs and beat vigorously.

 Add flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Add water to chocolate, mixing quickly.

 Add soda and stir until thick.  Cool slightly.  Add to cake batter, mixing thoroughly.

 Add vanilla.

 Bake in two greased 9 inch layer pans in moderate oven (350 degrees) 25 minutes.

 Put layers together and cover top and sides of cake with Seven Minute or Sea Foam Seven Minute Frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Red Pepper Relish

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pickles & Relishes
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      large         red pepers
   3      tablespoons   salt
   6                    tomatoes -- peeled and chopped
   3      cups          sugar
   1      cup           cider vinegar
   2      tablespoons   pickling spice

Halve, seed and chop peppers.  Layer with salt in a large glass bowl.  Let stand at room temperautre for 3 hours.

Drainpeppers will and combine with remaining i vegetables in a large kettle. Stir in sugar and vinegar. Put speices in cheese clooth bag and place in kettle.

bring relish to a boil, stirring freqently.  Lower heat, simmer 30 minuts.

Remove spice bag and laddle into hot jars.  Leaving 1/4 inch head space.  Adjust caps.

Process 10 minutes in boiling water bath.

Yeild about 8 pints.

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                     *  Exported from  MasterCook  *

                            Red Raspberry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          crushed red raspberries
   7      cups          sugar
   1      Box           fruit pectin
     1/2  teaspoon      butter

 Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

 Crush berries, sieve half the pulp to remove some seeds if desired.

 Combine berries, butter and fruit pectin in 8 quart pot.  Bring mixture to full rolling boil over high heat, stirring constantly.

 Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.

 Remove from heat.  Skim off any foam.

 Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.

 Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 8 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Red Snapper Paysanne

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        red snapper steaks -- or other fish
                        -- steaks
     1/2  teaspoon      salt
     1/4  teaspoon      white pepper
   1      can           sliced mushrooms -- drained (4 oz.)
     1/2  cup           sliced green onions
     1/4  cup           catsup
   2      tablespoons   butter or margarine -- melted
     1/2  teaspoon      liquid smoke

 Thaw frozen steaks.

 Cut into serving size portions.

 Place in a greased baking dish, 12x8x2 inches.

 Sprinkle with salt and pepper.

 Combine remaining ingredients and spread over top of fish.

 Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Red Velvet Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shortening
   2                    Eggs
   1      teaspoon      vanilla
   1      teaspoon      salt
   2 1/2  cups          flour 9sifted 2 to 3 times)
   1      teaspoon      soda
   1 1/2  cups          sugar
     1/4  cup           red food coloring
   2      tablespoons   cocoa
   1      cup           buttermilk
   1      teaspoon      vinegar

 Cream shortening and sugar till fluffy.

 Add eggs and beat 1 minutes.

 Put cocoa and red coloring in cup and make paste.

 Add to shortening mixture.

 Add salt and vanilla to buttermilk, adding milk and flour alternately to shortening mixture, mixing well after each addition.

 Put vinegar and soda in cup and mix.  Add to mixture.

 Bake in two 9" pans at 350 degrees for 25 minutes.

See frosting section for Frosting recipe.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Red Velvet Cake Frosting

Recipe By     : Nola Rolls
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   1      Cup           milk
   1      tablespoon    vanilla
   1      cup           sugar
   3      tablespoons   flour

 Cream butter and sugar until fluffy.

 Cook milk and flour until thick.  Cool milk mixture.

 Add vanilla to sugar and butter, then add milk mixture gradually beating constantly.

 Frost cake in layers and on top, but do not frost sides.

 Keep refrigerated.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Refried Beans

Recipe By     : Charlotte Pierce Bryant, Greensburg, Kentucky
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans & Peas                     Mexican
                Southern Living                  Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  31      ounces        refried beans -- canned
     1/2  cup           Texas Salsa
   1      cup           shredded Mexican cheese blend

Combine beans and Texas Salsa in a saucepan; cook over medium heat until thoroughly heated.  Sprinkle with cheese, and serve immediately.

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                     *  Exported from  MasterCook  *

                           Refrigerator Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   1                    Egg -- slightly beaten
   1 1/2  cups          flour
     1/4  teaspoon      soda
     2/3  cup           brown sugar
     1/3  cup           white sugar
     1/2  teaspoon      salt
   1      teaspoon      vanilla

 Cream butter, add sugar and egg.

 Sift flour with soda.  Add to cream mixture.

 Add salt and vanilla.

 Shape in roll or several small rolls.  Wrap in waxed paper and store in refrigerator.

 Slice off with sharp thin knife and bake on cookie sheet in 400 degree oven for 8 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Refrigerator Rolls

Recipe By     : Tommy Peacock
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          milk -- scalded
     1/2  cup           sugar
   2      teaspoons     salt
     1/2  cup           shortening
   2      packages      active dry yeast
     1/2  cup           warm water
   6      cups          all-purpose flour
   2                    eggs -- beaten

Add yeast to warm water in a glass.  Add sugar and set aside while you scald the milk then . 

Scald milk.  Add salt and shortening, stir to melt the shortening.  Let stand until luke warm.

In a large mixing bowl add  mixture mixture and the yeast mixture.  Beat in 3 cups of the flour.  add eggs and rest of flour.  Sit in revregerator covered until ready to use.

Take out how much you want to use.  Roll on flooured board.  Cut with small glass and put a little butter in center and fold together.  Set out for 20 to 25 minutes then bake at 375 degrees for 20 minutes on a greased baking sheet.

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                     *  Exported from  MasterCook  *

                            Regal Carrot Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Imperial granulated sugar
   3 1/3  cups          all-purpose flour
   1      teaspoon      baking powder
   1      teaspoon      baking soda
   1      teaspoon      salt
   1      teaspoon      ground nutmeg
   1      teaspoon      ground cinnamon
   4                    Eggs -- beaten
   1 1/2  cups          vegetable oil
   2      teaspoons     Vanilla
   2      cups          finely grated raw carrots
   1      cup           chopped pecans

 In large mixing bowl, combine sugar, flour, baking powder, baking soda, salt, nutmeg and cinnamon; make a well in center.

 Combine beaten eggs, oil and vanilla and pour into the well.

 Beat with a large wooden spoon until batter is smooth.

 Fold in grated carrots and chopped pecans.

 Turn into well greased and floured 10-inch tube pan.

 Bake in 325 degree oven for 1 hour and 20 minutes, or until top springs back when lightly pressed with fingertip.

 Cool cake in baking pan on wire rack for 1 hour.  Remove cake from the pan and frost with Orange Cream Cheese Frosting.

See recipe for Orange Frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Rhubarb Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           packed brown sugar
     1/2  cup           margarine or butter -- softened
     1/4  cup           shortening
   2      cups          Bisquick baking mix
   1 1/2  cups          quick-cooking oats
   1      package       frozen rhubarb -- thawed and well
                        -- drained or -- (16
                        -- oz.)
   2      cups          fresh rhubarb cut into 1/2" pieces
   1      cup           granulate sugar
     1/4  cup           Bisquick baking mix
   1                    Egg

 Heat oven to 375 degrees.  Grease 9" square pan.

 Mix brown sugar, margarine and shortening until well blended; stir in 2 cups baking mix and the oats until crumbly.  Press half of the mixture in pan.

 Bake until set, about 10 minutes.

 Mix rhubarb, granulated sugar, 1/4 cup baking mix and the egg in 1 1/2 quart saucepan.

 Heat over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 30 seconds.

 Spread over hot baked layer.

 Sprinkle remaining crumbly mixture over top; press gently.

 Bake until golden brown, about 30 minutes; cool completely.

 Cut into bars, about 2x 1 1/2 inches.  Refrigerate any remaining bars.

Makes 24 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Rhubarb Loaves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
   1 1/2  cups          vegetable oil
   2      cups          chopped rhubarb
   1 1/2  cups          sugar
   1      teaspoon      vanilla
   2      tablespoons   grated lemon peel
   3 1/3  cups          all-purpose flour
   2      teaspoons     baking soda
   1      teaspoon      baking powder
   1      teaspoon      salt
   1      teaspoon      cinnamon
   1      teaspoon      cloves
     2/3  cup           chopped nuts

 Heat oven to 250 degrees.

 Grease and flour 2 loaf pans, 9x5x3 inches.

 Beat eggs, oil, rhubarb, sugar, vanilla and lemon peel on low speed, scrapping bowl occasionally, 1 minute.

 Add flour, baking soda, baking powder, salt, cinnamon and cloves.  Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds.  Beat on medium speed 45 seconds.

 Stir in nuts.

 Spread in pans.

 Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.

 Cool 10 minutes; remove from pans.

 Cool completely before slicing.

 Refrigerate leftover bread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                   Rice

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice                             Guides & Tips
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** NONE ***

 Rice is quick and easy to prepare.. It should not be washed before or after cooking, since much of its valuable nutrients are lost in washing.

 Leftover cooked rice can be stored in the refrigerator up to a week and used to its best advantage in many side dishes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Rice Crispie Balls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Snacks                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         margarine
   1      cup           sugar
   2      tablespoons   cream -- canned
   1      cup           chopped dates
   3 1/2  cups          rice crispies
   1      cup           chopped pecans
   1      can           coconut flakes

Mix first 4 ingredients in heavy boiler and cook slowly for aboubt 10 minutes or until sugar is melted and dates are well blended.  Stir while cooking and be sure heat is low.  Remove form heat and add nuts and rice crispies.  While mixture is still hot.  Make inot balls and roll into coconut flakes. Butter hands or better still, use small plastic bags on hands  and butter htme.  They will help keep some heat away from hands.

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                     *  Exported from  MasterCook  *

                         Rice Krispies Balls, Pk

Recipe By     : Ann Maxwell, Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   oleo
   1      cup           sugar
   2                    eggs
   1      pound         cut dates
   1      cup           chopped nuts
   1      teaspoon      vanilla
   3      cups          rice krispies
                        flake coconut

Stir oleo, sugar, eggs and dates together in iron skillet over low heat, cook 20 minutes, stir constantly, take off fire. Stir in vanilla, chopped nuts and rice krispies. Shape into balls and roll in coconut.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                     Rice Salad With or Without Meat

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cooked rice -- cooked
     1/4  cup           pimientos -- diced
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1      cup           mayonnaise
   1      teaspoon      prepared mustard
     1/2  cup           chopped onions
     1/2  cup           chopped sweet pickles
   4                    eggs, hard-boiled -- chopped
                        tomatoes -- for garnish
                        ripe Olives -- for garnish
                        Meat Ingredies: -- optional
   8      ounces        cooked shrimp -- peeled
   1      can           tuna in water -- flaked
   1 1/2  cups           -- or turkey
   1 1/2  cups          chopped beef -- or pork

Mix all of the ingredients except meat thorouglhly.  Chill .  Serve on lettuce leaves and garnish with tomaoewe and ripe olives.
 If you would like meat in the salad choose any one or more of the meats and mix with remaining ingredients. before chilling.

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                     *  Exported from  MasterCook  *

                            Rice With Chicken

Recipe By     : Mary McKinnon, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Chicken
                Rice                             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken breast
     1/2  envelope      dry onion soup mix
   1      can           cream of mushroom soup
     1/2  can           water
   2      tablespoons   pimientos -- chopped
   3      cups          cooked rice
     1/2  cup           grated cheese -- American

Cook chicken until tender.  Remove meat from bones, cut into bite size pieces.
Combine soup mix and pimintoes.
Alternate layers of rice, chicken and soup mixture.  sprinkle with cheese.
Bake at 375 degrees until cheese is melted and golden brown.


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NOTES : I add 1/2 cup soup greens to the rice.
                     *  Exported from  MasterCook  *

                         Rich Swedish Cream Dough

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ethnic                           Family & Friends
                Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      envelope      active dry yeast
     1/4  cup           warm water -- 115 degrees
   1      cup           heavy cream
     1/4  cup           evaporated milk
   3                    egg yolks -- slightly beaten
   3 1/2  cups          all-purpose flour
     1/4  cup           sugar
   1      teaspoon      salt
     1/2  cup           butter -- at room temperature

Stir yeat into warm water to dissolve in small bowl.  Mix well the dissolved yeast, cream, milk and egg yolks, set aside.

In large bowl stir together flour, sugar and salt.  Cut in 1/2 cup butter with pastry blender or 2 knifes until mixture resembles course crumbs.  Stir yeast mixture into flour mixture just to moisten.  Spread doough with light film of butter ot prevent drying, cover bowl with plastic and refrigerate overnight or up to 4 days.
Shape and bake as directed for Swedish Bread.  See recipe

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                     *  Exported from  MasterCook  *

               Roast Boiler-Fryer/with Whole Grain Stuffing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chicken
                        olive oil
                        fresh rosemary
                        Whole grain rice stuffing -- see recipe
                        garlic -- chopped
                        fresh rosemary
                        fresh basil -- optional
                        orange juice -- optional

Coat chicken with olive oil.  Shove it into a paper bag.  Roast in a 350 degree oven for about 45 minutes.  Now pull the bag out of the oven; wipe the inside of the chicken with fresh rosemary and stuff with a whole grain rice dressing.  Add fresh rosemary, finely chopped garlic and maybe just a little fresh basil, but no salt or pepper to the dressing or stuffing.  Put the bird back into the oven and roast it for 20 minutes or more until its falling off the bones.  Done as an additional touch squeeze orange juice over the chicken about 15 minutes before its done.  This really sets your roast chicken apart.

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                     *  Exported from  MasterCook  *

                     Roast Chicken With Peach Chutney

Recipe By     : Cookbook USA #26771
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Large         Chicken Breasts -- boneless
   1      Jar           Peach Chutney -- see Recipe
                        Salt And Pepper -- to taste
     1/4  Cup           Oil

Flatten the chicken breasts with a cleaver.  Season with salt and pepper.

Put 2 tablespoons of the peach chutney in the middle of the flatten breast.  Roll the breast up so that the chutney is in the middle.  You can secure it with some toothpicks. 

Roast it with some oil in an oven marked 450 degrees.  

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                     *  Exported from  MasterCook  *

                    Roast Turkey and Southern Dressing

Recipe By     : Mary McKinnon, Beech Island S.C.
Serving Size  : 1    Preparation Time :0:00
Categories    : Turkey                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         turkey
   3      stalks        celery
   2      large         onions
   2                    apples
   1      quart         warm water
                        salt and pepper
                        Southern Dressing -- see recipe

Wash turkey.  Sat and pepper turkey as usual.

Preheat oven to 475 degrees.
About 9 or 10 PM the night before.  Place turkey in covered roasting pan with all ingredieng and place in hot oven and cook for 1 hour.  Turn heat off and leave in oven until morning.  DO NOT OPEN OVEN DOOR DURING THE NIGHT.

This is for any size turkey.

Use stock in pan for dressing.  

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                     *  Exported from  MasterCook  *

                   Roast Turkey With Wild Rice Stuffing

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Turkey

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       wild rice -- (4 oz.)
   4      teaspoons     Instant chicken bouillon or 4 chicken
                        -- bouillon cubes
   1      cup           chopped celery
     1/2  cup           chopped green pepper
     1/2  cup           butter or margarine
   1      cup           hot water
   1      package       herb-seasoned stuffing mix -- (8 oz.)
   2      teaspoons     poultry seasoning
   1                    Turkey -- 12 Lbs.
                        Salt
                        Pepper
                        Melted butter

 Prepare rice as package directs, dissolving 3 tsp. bouillon in water before adding rice.

 Preheat oven to 325 degrees.

 In medium skillet, cook celery and green pepper in butter until tender.

 Dissolve remaining bouillon in hot water.

 In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry seasoning; mix well.

 Season turkey with salt and pepper.

 Stuff neck and body cavities loosely; truss.

 Place breast-side up, on rack in shallow roasting pan.

 Brush with butter.

 Roast as label directs.

 Turn extra stuffing into a well-greased 1 quart baking dish; cover and refrigerate.

 Bake 30 minutes before serving time.

 Refrigerate leftovers.

TIP:

 Stuffing can be used with other poultry - chicken, capon or Cornish hens.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Robert E. Lee Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CAKE:
   2      cups          sifted all-purpose flour
   1      teaspoon      baking powder
   1      dash          salt
   8                    Egg yolks
   2      cups          sugar
   2      teaspoons     grated lemon peel
     1/4  cup           lemon juice
   8                    Egg whites
                        ***LEMON FILLING***
   6                    Egg yolks
   1      cup           sugar
   1      tablespoon    grated lemon peel
     3/4  cup           lemon juice
     1/2  cup           butter or margarine
                        ***LEMON-ORANGE FROSTING***
     1/4  cup           softened butter or margarine
   6      cups          sifted confectioners' sugar
   1                    Egg yolk
   2      tablespoons   lemon juice
     1/4  cup           orange juice
     1/4  cup           grated orange peel
   2      teaspoons     grated lemon peel

PREPARE CAKE:

 Heat oven to 350 degrees.

 Grease and flour two 9x1 1/2 inch layer-cake pans.

 Sift flour, baking powder and salt together.

 Beat egg yolks until foamy.

 Add sugar gradually, beating continuously until thick and pale yellow.    Reduce speed.  Beat in lemon peel and juice.  Beat in flour mixture gradually.

 Beat whites until stiff peaks form.  Fold yolk mixture into whites.

 Pour into pans.

 Bake 20 minutes or until cakes test done.

 Cool in pans on wire racks 10 minutes.

 Remove from pans.  Cool cakes.

PREPARE FILLING:

 Mix egg yolks, sugar, lemon peel and juice in heavy saucepan.

 Cook over low heat, stirring constantly, until sugar dissolves.

 Add butter; cook, stirring constantly, until smooth and very thick.

 Do not boil.  Cool.

PREPARE FROSTING:

 Cream butter in small bowl.  Stir in confectioners' sugar, 1 cup at a time; stir in egg yolk and lemon juice.  Beat in enough orange juice to make a spreadable consistency.  Stir in orange and lemon peel.

ASSEMBLE CAKE:

 Cut layers horizontally into halves and spread filling between them.

 Frost cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                 Rock Cornish Hens, Rice-Raisin Stuffing

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Game & Game Hens                 Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           butter
   1                    Onion -- chopped
     1/2  cup           thinly sliced celery
   1      package       Uncle Ben's Quick Rice -- (11 oz.)
   3 2/3  cups          water
   1      cup           raisins
     1/2  cup           broken walnut meats
   2      teaspoons     ground cinnamon
                        Salt & pepper -- to taste
   8                    Rock Cornish Hens -- (1 1/4 lb. each)
     1/2  cup           honey
     1/2  cup           butter -- melted
     1/2  cup           dry white wine

 Melt 3/4 cup butter, add onion and celery, cook briefly.

 Add rice, water and salt.  Bring to boil, cover, simmer 5 minutes.

 Add raisins, nuts, and spices.

 Stuff into Cornish hens, secure opening.

 Blend honey, melted butter and wine.

 Brush hens.  Arrange on rack, roast (375 degrees) 50 to 60 minutes, basting often with glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                  Rolls

Recipe By     : Hugh Ann
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         milk -- or buttermilk
   1      cup           shortening
   1      cup           sugar
   2      packages      yeast
     1/2  cup           warm water
     1/2  cup           flour
   1      teaspoon      salt
   1      teaspoon      soda
   2      teaspoons     baking powder

 Dissolve yeast in warm water.  Mix with rest of ingredients.  Set aside to double in size.

 Mix together, adding more flour until not sticky.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Royal Citrus Salad

Recipe By     : Sondra Price Bailey
Serving Size  : 14   Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      orange jello
   2      cups          boiling water
   1      cup           juice from drained fruit
   1      can           frozen orange juice -- (6 oz.)
   1      #2 Can        Royal Ann cherries -- drained
   1      #2 Can        grapefruit segments -- drained
   1      #2 Can        mandarin oranges -- drained

 Place jello in large bowl.

 Heat 2 cups water to boiling.  Pour water over jello and stir until well dissolved.

 Add additional cup of liquid.

 Add frozen orange juice.  Stir.

 Add drained fruits (be sure all cherries are pitted!)

 Divide into jello molds and refrigerate until set.

Serves 14.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                 Rum Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped pecans
   1      package       yellow cake mix -- (18 1/2 oz.)
   1      package       vanilla instant pudding and pie mix -- (3 3/4 oz.)
     1/2  cup           dark rum
     1/2  cup           water
     1/2  cup           salad oil
   4                    Eggs
                        Hot Rum glaze -- see recipe

 Grease and flour a 10" tube pan.  Sprinkle chopped nuts over bottom.

 Combine cake mix, pudding mix, rum, water, salad oil, and eggs, beat 2 to 4 minutes at medium speed of electric mixer.

 Pour batter into pan and bake at 325 degrees for 50 to 60 minutes.

 Pour hot glaze over cake (the glaze will cause cake to settle).  Allow cake to cool in pan for 30 minutes before turning out.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                  Rumaki

Recipe By     : old magazine clipping
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        waterchestnuts, canned -- drained
                        soy sauce
   1      pound         bacon
                        brown sugar

Place waterchestnuts in a thighly covered jar with a generous amount of soy sauce.  Refrigerate and marinate, shaking occasionally, for at least four hours.  Drain off soy sauce. (sSave in refrigerator and use in another recipe, if desired.)

Cut bacon slices in half.  Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick.  Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once.  Serve hot.  May be reheated in a 350 degree oven for about 5 minutes.

Yeild:  Makes abut 60, enough for 20 to 30 people, eathing 2 or 3 each.

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NOTES : Traditional Rumaki is chicken livers and waterchestnuts, wrapped in bacon.  Unfortunatley, lots of people don't like chicken livers.  so here's a recipe the eliminates them.
                     *  Exported from  MasterCook  *

                           Ruston Peach Cobbler

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for double crust pie
   5      cups          peaches -- peeled and sliced
   1      cup           sugar
     1/2  cup           water
   3      tablespoons   flour
     1/4  cup           sugar
   1      teaspoon      cinnamon -- or 1/2 Tsp. nutmeg
   1      teaspoon      vanilla extract
   2      tablespoons   butter

Roll half of the pastry to fit sides and bottom of 2 Qt. shallow glass baking dish.  Chill.

Roll remaining pastry into strips.  Place half of the strips on a baking sheet and bake in preheated 350 degree oven until lightly browned.  Reserve remaining strips for top of cobbler.

Bring water and 1 cup of sugar to a boil in medium sized saucepan.

Add peaches.  Cook until tender - about 5 minutes.  Remove form heat.

Mix flour, sugar and spice and add to peaches.  Cook until slightly thickened.

Stir in flavoring and pour into shell.  Add baked pastry strips.

Dot with butter.

Cover with uncooked strips and bake until strips are puffed and golden brown - about 45 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Rye Crepes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           all-purpose flour
     3/4  cup           rye flour
   1      teaspoon      salt
   1      teaspoon      baking powder
   1                    Egg
   1      tablespoon    vegetable oil
   2 1/4  cups          milk

 Combine flours, salt and baking powder.

 Beat egg with oil and milk until well blended.

 Add flour mixture and beat until smooth.

 Let batter rest one hour before cooking crepes.

 Use about 2 Tbsp. batter for 6" crepe.

Yield:  12 to 15 crepes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       S.C. Country Captain Chicken

Recipe By     : Mary McKinnon, Beech Island, SC
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Rice
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        chicken
                        all-purpose flour
                        salt and pepper -- to taste
   1      cup           shortening
   2                    onions -- finely chopped
   2                    green peppers -- chopped
   2      small         garlic clove -- minced
   1 1/2  teaspoons     salt
     1/2  teaspoon      white pepper
   3      teaspoons     curry powder
  32      ounces        tomatoes, canned -- undrained
     1/2  teaspoon      chopped parsley
     1/2  teaspoon      ground thyme
   3      tablespoons   currant jelly
                        hot cooked rice
     1/4  pound         slivered almonds -- toasted
                        parsley -- for garnish

Remove skin from chicken, combine flour, salt and pepper to taste.  Dredge chicken in flour mixture.  Brown in hot shortening.  Remove chicken from skillet, but keep the chicken hot, this step is important for the success of the dish.
Pour of all but 1/4 cup drippings from skillet. Add onions, green peppers and garlic, cook very slowly, stirring constantley, until vegetables are tender.  Season with salt and pepper and curry powder, amonut of curry powder may be varried according to taste.
Add tomatoes, parsley, thyme and currants, stir gently to mix.
Put chicken ijn a roaster or large casserole. Add sauce, is facue does not cover chicken, add water to cover chicken.  Copver tightly and bake at 350 degrees about 45 minutes or until chicken is tender.
Place chicken in center of a large platter and pile rice around it.  Spoon sauce over rice, sprinkle almonds on top.
Garnish with parsley.

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                     *  Exported from  MasterCook  *

                            Salmon Party Loaf

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    unflavored gelatin
   2      tablespoons   cold water
     1/2  cup           water
   1                    Egg -- separated
     3/4  teaspoon      salt
   1      teaspoon      dry mustard
     1/4  cup           chili sauce
   1      can           salmon -- (7 3/4 oz.)
   1      tablespoon    lemon juice
   2      tablespoons   minced green pepper
   1      tablespoon    minced onion
   1 1/2  cups          cottage cheese
     1/2  cup           whipping cream
   4      Strips        green pepper
   4      Strips        pimiento

 Soften the gelatin in 2 tbsp. cold water.  Add to rest of water and dissolve over medium heat.

 Slowly mix part of the hot dissolved gelatin with the beaten egg yolk.  Return the yolk and gelatin mixture to the pan and cook, stirring constantly, until thickened slightly.

 Add the salt, mustard and chili sauce to the hot mixture and cool.

 Remove the bones and membranes from the salmon and flake the meat.

 Stir the salmon, lemon juice, green pepper, onion and cottage cheese into the gelatin mixture and chill until partially thickened.

 Beat the egg white until stiff and fold into the chilled salmon mixture.

 Whip the cream until stiff and fold in, also.

 Turn into a 1 quart mold and chill until thoroughly set.

 Unmold and garnish with green pepper and pimiento strips.

 Serve with lemon wedges and salad dressing if desired.

Serves: 4 - 6

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Salsa Verde

Recipe By     : Ginny Munsterman, Garland, Texas
Serving Size  : 1    Preparation Time :0:00
Categories    : Southern Living                  Family & Friends
                Marinades, Salsa & Sauces        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           coarsely chopped purple onion
     1/2  cup           fresh cilantro -- loosely packed
   1                    jalapeno -- seeded
  22      ounces        tomatillos -- canned, drained

Possition knife blade in food processor bowl; add all ingredients.  Process until finely chopped.

Yeild 2 cups

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                     *  Exported from  MasterCook  *

                           Saltless Season All

Recipe By     : Sr. Judy Murray. OCD
Serving Size  : 1    Preparation Time :0:00
Categories    : Home Made Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   onion powder
   1      tablespoon    garlic powder
   1      tablespoon    paprika
   1 1/2  teaspoons     powdered mustard
   1 1/4  teaspoons     thyme leaves
   1      tablespoon    parsley
     1/2  teaspoon      pepper
     1/2  teaspoon      celery seed

  Combine all ingredients and mix well.

 Spoon into a shaker with large holes or store in a small dish with a plastic lid.

 Makes about 1/3 Cup.

Use on meat, poultry, fish, vegetables, soups or salads.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Sand Tarts

Recipe By     : Joyce Ware
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg -- beaten
     1/4  cup           sugar
     1/2  cup           ground pecans
     1/4  cup           margarine
   2 1/4  cups          sifted flour
                        pecan halves -- for topping

Combine egg, sugar and ground pecans. 
Work  margarine with a spoon until fluffly and creamy, then combine with the nut mixture and mix well.  Add flour and mix throughly.  Press through cookie press onto greased cookie sheet.,  plce a pecan half on top of each cookie.  Bake at 375 degrees for 15 minutes.

Makes about 64 cookies.

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                     *  Exported from  MasterCook  *

                              Santa Whiskers

Recipe By     : Ann Maxwell
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           oleo
   1      cup           sugar
   2      tablespoons   milk
   2      teaspoons     vanilla -- or rum
     3/4  cup           coconut
   1 1/2  cups          flour
     3/4  cup           candied cherries

 In mixing bowl, cream together oleo and sugar, blend in milk and vanilla.

 Stir in flour.

 Add cherries.

 Form into 2 rolls each about 2 inches in diameter and 8 inches long.

 Roll in coconut and wrap and chill several hours.

 Slice 1/4" thick and place on ungreased cookie sheets.

 Bake in 375 degree oven for 12 minutes or until edges are golden.

Makes about 5 dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Santa Wiskers

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           margarine -- softened
   1      cup           sugar
   2      tablespoons   milk
   1      teaspoon      vanilla
   2 1/2  cups          all-purpose flour
     1/2  cup           walnuts -- chopped
   1 1/2  cups          date raisin cereal

Cream together margarine and sugar, mix in milk and vanilla, stir in flour, fruit and nuts, and cereal.
Drop by teaspoons and mash down.  Bake on ungreased cookie sheet at 375 degrees for 12 minutes.

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                     *  Exported from  MasterCook  *

                      Sarah's Sweet and Sour Chicken

Recipe By     : Sarah Zigler, Flordia
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        apricot marmalade
   1      envelope      onion soup mix
   1      bottle        Red Russian Salad Dressing
                        chicken
                        rice

Mix together in bowl the marmalade, soup mix and salad ddressing.  Pour over cut up chicken and bake 60 minutes at 375 degrees.
Baste chicken twice with sauce during baking.

Serven on top of rice and poiur sauce over top.

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NOTES : Sarah is Margie's friend in Flordia.
                     *  Exported from  MasterCook  *

                            Sardine Appetizer

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           mashed sardines
   1      tablespoon    minced pimento
   3      tablespoons   chopped olives
   1 1/2  tablespoons   mayonnaise
     1/2  tablespoon    lemon juice
   1      squares       toasted bread
   1      slice         stuffed olives

Add lemon juice to the mayonnaise and mix with the mashed sardines, pimento and chopped olives. Spread on the toasted bread and garnish each square with a slice of stuffed olive. Barbara Price From the New England Cookbook

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                            Saucepan Brownies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
     1/3  cup           butter or margarine
   2      tablespoons   water
   6      ounces        semisweet chocolate pieces
   1      teaspoon      vanilla
   2                    Eggs
     3/4  cup           flour
     1/4  teaspoon      baking soda
     1/4  teaspoon      salt
     1/2  cup           nuts.

 Stir baking soda and salt into flour and set aside.

 In saucepan combine sugar, butter and water. Over medium heat bring just to boiling, stirring constantly.  Remove from heat; stir in chocolate and vanilla until melted and smooth.

 Add eggs one at a time, beating well after each, then stir in flour mixture.

 Stir in half the nuts and pour into greased 8x8x2 inch baking pan.

 Sprinkle with remaining nuts and bake in preheated 325 degree oven or until edges are firm-looking and center is shiny.

 Cool on rack.

Cut in 2" squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Saucy Asparagus

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           cream of asparagus soup -- (10 3/4 oz.)
   2      tablespoons   milk
   2      packages      frozen asparagus cuts -- or (10 oz. each)
   1 1/2  pounds        fresh asparagus spears -- trimmed and cut
                        -- into 1" pieces

 In 2 quart saucepan over medium heat, combine soup and milk.  Heat to boiling, stirring often.

 Add asparagus.  Cover, cook over low heat 10 minutes, or until asparagus is tender, stirring occasionally.

 Serve with grated Parmesan cheese if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Saucy Steak Skillet

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef boneless round steak -- cut into serving
                        -- pieces
     1/4  cup           all-purpose flour
   1      tablespoon    vegetable oil
   1      large         onion -- chopped
   1      can           whole potatoes -- drained (reserve
                        -- liquid) (16 oz.)
     1/4  cup           catsup
   1      tablespoon    Worcestershire sauce
   2      teaspoons     bell pepper flakes
   1      teaspoon      instant beef bouillon
   1      teaspoon      salt
     1/2  teaspoon      dried marjoram leaves
     1/4  teaspoon      pepper
   1      package       frozen Italian green beans -- (10 oz.)
   1      jar           sliced pimiento -- drained (2 oz.)

 Coat beef steak pieces with flour; pound into beef.  Brown beef in oil in 10" skillet; push beef to side.  Cook and stir onion in oil until tender; drain.

 Add enough water to reserved potato liquid to measure 1 cup.  Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion.  Heat to boiling; reduce heat.  Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.

 Rinse frozen beans under running cold water to separate.  Add potatoes, beans and pimiento to skillet.  Heat to boiling; reduce heat.  Cover and simmer until beans are tender, 10 to 15 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Sausage Balls

Recipe By     : Neil, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Cheese
                Family & Friends                 Pork & Ham
                Bisquick                        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          bisquick baking mix
   1      pound         hot sausage
   1      pound         sharp cheddar cheese

Grade cheese, set aside.  Break up sausage and set aside for 30 minutes with cheese.

Mix with Bisquick very good.  Make little balls on cookie sheet.  Bake for 20 to 25 minutes or until done at 350 degrees.

Makes about 250 balls using 1/2 teaspoonfull per ball.

Or bake 15 minutes and freeze and then 10 minutes just before serving.

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                     *  Exported from  MasterCook  *

                      Sausage, Pepper and Egg Heros

Recipe By     : McCall's, page 144, Sep. 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Family & Friends                 Pitas & Sandwiches
                Sausage                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        ripe tomatoes -- cut in wedges
     1/2  pound         mixed salad greens
   4                    soft hero rolls -- split
     1/2  pound         sweet-Italian-sausage links -- casings removed
   1      small         red bell pepper -- cut lengthwise
   1      small         green bell pepper -- cut lengthwise
   1      medium        onion -- halved and sliced
     1/3  cup           water
   8      large         eggs -- lightly beaten
                        Thousand island salad dressing -- or dressing of choic

1.  In salad bowl, toss tomatoes and mixed salad greens; set aside.  Place rolls on large serving plate.  In large, nonstick skillet over high heat, crumble sausage; cook 3 minutes, stirring constantly, until browned all over (sausage will be slightly undercooked).  Remove to plate.

2.  To drippings in skillet, add bell peppers and onion; cook over high heat 1 minute, stirring constantly.  Add water; cover with lid; cook 3 minutes, until vegetables soften.  Add sausage; cook, uncovered 2 to 3 minutes, until sausage is fully cooked and water has evaporated.  transfer mixture to bowl; cover with foil to keep warm.

3.  In same skillet, using wooden spoon, cook eggs over medium-high heat 1 to 2 minutes, stirring constantly, until set to desired doneness.  divide scrambled eggs amon rolls.  spoon sausage mixture over top of earc.  Serve sandwiches with salad; pass dressing at table.

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                     *  Exported from  MasterCook  *

                          Savory Baked Drumfish

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        black drum fillets -- or other fish
                        -- fillets
   2      teaspoons     lemon juice
   1      dash          pepper
   6      slices        bacon -- chopped
     1/2  cup           soft bread crumbs
   2      tablespoons   chopped parsley
     3/4  cup           thinly sliced onion
   2      tablespoons   bacon fat

 Skin fillets and place in a single layer in a greased baking dish, 12x8x2 inches.

 Sprinkle with lemon juice and pepper.

 Fry bacon until crisp.

 Remove bacon from fat.  Add to bread crumbs and parsley.

 Cook onion in bacon fat until tender.

 Spread onion over fish.

 Sprinkle crumb mixture over top of onion.

 Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Savory Baked Fish

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Savory crunch -- see recipe
   1      large         onion -- thinly sliced and
                        -- separated into
                        -- rings
     1/4  cup           margarine or butter -- melted
   1      package       individually frozen cod fillets -- (12 oz.)
   1      tablespoon    lemon juice

 Heat oven to 400 degrees.

 Prepare Savory Crunch.

 Arrange onion rings in ungreased square 8" baking dish; drizzle with margarine.

 Arrange fish on onions; drizzle with lemon juice.

 Sprinkle Savory Crunch evenly over fish.

 Bake uncovered until fish flakes easily with fork, about 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Savory Lemon Vegetables

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        bacon -- cooked and
                        -- crumbled, reserving
                        -- 1/4 cup drippings
   1      pound         carrots -- pared and sliced
   1      medium head   cauliflower -- core removed
   1      cup           finely chopped onion
     1/2  cup           ReaLemon Juice from concentrate
     1/2  cup           water
   4      teaspoons     sugar
   1      teaspoon      salt
   1      teaspoon      thyme leaves
                        Chopped parsley

 In large saucepan, cook carrots and cauliflower in water until tender.

 Meanwhile, in medium skillet cook onion in drippings.  Add remaining ingredients except bacon and parsley; bring to a boil.

 Drain vegetables; arrange in serving dish.

 Pour warm sauce over vegetables.

 Garnish with bacon and parsley.

 Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Savory Pot Roast

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   3 1/2  pounds        beef round -- or chuck pot roast,
                        -- up to 4
   1      can           cream of mushroom soup -- (10 3/4 oz.)
   1      Pouch         Campbell's Dry Onion Soup and
                        -- Recipe Mix
   1 1/4  cups          water
   6      medium        potatoes -- quartered
   6                    Carrots -- cut into 2" pieces
   2      tablespoons   all-purpose flour

 In 6 quart saucepot, in hot oil, brown roast on all sides.  Spoon off fat.

 Stir in mushroom soup, onion soup mix and 1 cup water.

 Reduce heat to low.  Cover;  cook 2 hours.

 Add vegetables.  Cover;  cook 45 minutes or until roast and vegetables are fork-tender.

 Remove roast and vegetables.

 Stir together flour and remaining water until smooth.  Gradually stir into soup mixture.  Cook until mixture boils and thickens, stirring constantly.

 Garnish with fresh parsley if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Savory Sea Crepes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Dill crepes -- see recipe
   3      tablespoons   butter
     1/2  cup           chopped onion
     1/2  cup           chopped green pepper
     1/4  cup           diced celery
   1      can           salmon -- or tuna (6 1/2 to 7
                        -- 3/4 oz)
   1      can           chopped mushrooms -- (2 to 2 1/2 oz.)
   1      can           condensed cream of celery soup -- undiluted and
                        -- divided (10 3/4
                        -- oz.)
     1/4  teaspoon      salt
   1      dash          pepper
   6                    Hard cooked eggs -- chopped
     1/4  cup           grated Parmesan cheese
                        Hard Cooked egg slices -- optional
                        Dill weed -- optional

 In large skillet over medium heat, cook onion, green pepper and celery in butter until tender but not brown, about 5 to 7 minutes.

 Drain salmon and mushrooms, reserving 1/4 cup liquid.  Flake salmon.

 Stir salmon, mushrooms, 1/2 can soup, salt and pepper into vegetables until well combined.

 Fold in eggs.

 Spoon about 1/3 cup mixture down center of each crepe.  Roll and place seam-side down in greased 13x9x2 inch baking dish or pan.

 Combine remaining 1/2 can soup with 1/4 cup reserved mushroom and salmon liquid.

 Pour sauce over crepes.  Sprinkle with cheese.

 Bake in preheated 350 degree oven 30 minutes or until. golden brown and bubbly.

 Garnish with egg slices and dill weed, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Scallop Boats

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Potatoes                         Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sea scallops -- fresh or frozen
   5      large         baking potatoes -- up to 6
   4      tablespoons   butter or margarine
   2      teaspoons     minced onion
                        Salt to taste
   1      teaspoon      dry mustard
     1/8  teaspoon      Worcestershire sauce
     1/4  cup           milk
     1/4  cup           scallop broth
   1      package       frozen green peas -- cooked (10 oz.)

 Defrost scallops, if frozen.  Cover with boiling salted water; simmer 12 - 15 minutes; drain, cool, halve; save broth.

 Rub potatoes with a little butter; bake at 450 degrees for 50 to 60 minutes.  Cut in halves lengthwise; remove pulp, leaving just enough to keep shells firm.  Puree pulp with blender or put through a food mill or sieve.

 Add butter or margarine, onion, salt, mustard, Worcestershire sauce, and enough milk and scallop broth to form a fairly stiff mixture.

 Stir in scallops and peas.

 Heap into potato shells.

 Heat at 350 degrees to serving temperature.

Makes 5 or 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Scalloped Eggplant

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Eggplant
     1/2  cup           water
     1/4  cup           butter
     1/2  cup           bread crumbs
     1/2  tablespoon    salt
     1/8  tablespoon    pepper
     1/2  tablespoon    onion
   2                    Eggs -- well beaten

 Peel and chop eggplant.  Cook in water till tender.  Drain.

 Add melted butter, soft bread crumbs, eggs, and seasoning.

 Pour in buttered casserole dish, sprinkle with buttered bread crumbs.

NOTE:  May use crackers or stuffing mix instead of bread crumbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Scalloped Potatoes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        potatoes
   1                    onion -- chopped
   2      tablespoons   flour
                        salt and pepper -- to taste
   4      tablespoons   butter
                        Milk

Pare potatoes, cut thin slices, place in greased baking dish, in 3 layers, sprinkle each layer with salt and pepper, onions and flour, dotting with butter, add milk till it can be seen between slices of potatoes, cover bake until tender, remove cover last 15 inutes to brown.

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                     *  Exported from  MasterCook  *

                      Scandinavian Lingonberry Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Betty Crocker
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Betty Crocker SuperMoist white cake mix
   1      envelope      whipped topping mix -- (1.5 oz.)
     1/3  cup           milk
     3/4  cup           Betty Crocker Creamy Deluxe vanilla
                        -- ready-to-spread frosting
   1      jar           lingonberries -- (14 oz.)

 Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.

 Cool 10 minutes.

 Remove from pans; cool cake completely on wire rack.

 Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.)

 Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.

 Beat in frosting on high speed until smooth and thick, about 1 minute.

 Spread each layer with 1/4 of the frosting mixture.  Spoon 1/4 of the lingonberries over each layer.

 Swirl relish into frosting mixture; stack layers.

 Refrigerate 1 to 2 hours before serving.

 Refrigerate any remaining cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                     Schezuan Skillet Dinner-Walnuts

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Turkey

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           tomato juice
   2      tablespoons   dry sherry
   3      tablespoons   soy sauce
   4      cups          sliced onions
   2      cups          thinly sliced celery
   2      cups          cooked turkey meat -- in bite-size cubes
   1      teaspoon      arrowroot
   1      cup           cold water
                        Liquid hot pepper sauce
   1      tablespoon    chopped fresh ginger root -- optional
  15                    Walnuts -- halved

 Combine tomato juice, Sherry, soy sauce, onions, celery and turkey in skillet over moderate heat; cook till vegetables are tender crunchy, about 6 minutes.

 Combine arrowroot and cold water; stir into skillet until sauce thickens and clears.

 Add several drop of hot pepper sauce to taste - dish should be hot and spicy.

 At the last minute stir in ginger and walnuts; serve.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Sea Breeze

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches               Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      slices        white bread -- toasted
     1/2  cup           tartar sauce
  12      sprigs        watercress -- or 12 lettuce
                        -- leaves
  25      pieces        boned skinned pickled herring -- drained, up to 30
     1/2  cup           flaked crabmeat -- fresh or canned
   2                    Tomatoes
  12                    Ripe olives
   6                    Sweet pickles
   6      sprigs        parsley

 Spread toast with tartar sauce.

 On 6 slices, place a spring of watercress or lettuce leaf and 4 to 5 pieces herring.  Cover with second slice of toast.

 Place second sprig of watercress or lettuce leaf, and 1 1/2 Tbsp. crabmeat on second slice.

 Cut 1 tomato into 6 slices, and place one slice on each sandwich.

 Close sandwiches with remaining toast slices, spread side down.

 Cut remaining tomato into 6 wedges.

 Garnish each sandwich with tomato wedge, ripe olives, sweet pickle and parsley.

Makes 6 sandwiches.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Seafood Cakes

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Tuna

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           tuna in water -- drained (12 1/2
                        -- oz.)
     1/2  cup           Miracle Whip or Miracle Whip Light
                        -- dressing
     1/4  cup           Dijon mustard
     1/4  cup           chopped celery
     1/4  cup           chopped green onions
     1/4  cup           chopped green peppers
   1      jar           chopped pimiento -- drained (2 oz.)
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
   1 1/4  cups          dry bread crumbs -- divided
                        Oil

 Mix tuna, mustard, vegetables, pimiento, seasoning and 1/2 cup of the bread crumbs.

 Shape mixture into 15 (2") balls.

 Roll in remaining 3/4 cup bread crumbs, coating well.

 Flatten balls into small patties.

 Refrigerate 30 minutes.

 Heat 1/2 cup oil in large skillet over medium-high heat.

 Add tuna patties.  Cook 5 minutes on each side or until golden brown, adding additional oil as needed.

 Remove from skillet; drain on paper towels.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Seafood Storage:

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Guides & Tips                    Seafoods
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***None***

SEAFOOD HINTS

Storage of fresh fish - Because fish, like many other food products, will spoil easily if not handled with care, certain procedures must be followed.

1. Wash the fish under cold running water and dry with absorbent paper toweling.

2.  Wrap the fish in a moisture-proof, vapor-proof paper; or place in  an airtight, rigid container.

3.  Store in the refrigerator at 35 degrees to 40 degrees, until removed for cooking.

By following these procedures, the fish will retain a maximal moisture level and the odor of the fish will not be transferred to other refrigerator foods.

Storage of frozen fish - Commercially packaged, frozen fish should remain in the unopened package and stored in a freezer which maintains 0 degrees.  When fish is to frozen, it should be wrapped in freezer paper, or sealed in freezer containers.  Do not freeze fish which has been wrapped only in wax paper, parchment paper, or polyethylene materials.  When fish taws, it should be cooked immediately; never refreeze fish.

Thawing of frozen fish - Frozen fish should be thawed in the refrigerator at 35 to 40 degrees. The fish should be held at this temperature only long enough to permit ease of preparation.  It takes about 24 hours to thaw a 1 Lb. package in this manner.  If a quicker method is necessary, the fish (still wrapped in the moisture-proof, vapor-proof paper) may be held under cold running water.  Allow one to two hours for thawing a 1 Lb. package in this way.

FAT & LEAN FISH COOKING SUGGESTIONS:

For best results in preparing a fresh fish, it is desirable to know whether it is fat or lean.  Both can be cooked by a basic method but lean fish requires more added fat during cooking to keep them moist and flavorful.

Fatty fish are those containing more than 5% fat.  Examples are catfish, mackerel, and pompano.

Lean fish contain less than 5%  fat.  Examples are red snapper, flounder, and sea trout.

FISH CUTS AND THEIR SPECIAL USES:

Whole or round fish are those marketed just as they come from the water.  Before cooking, they must be eviscerated and scaled; usually the heat, tail, and fins are also removed.

Drawn fish are marketed with only the entrails removed.  Before cooking, the head, scales, and fins are usually removed.

Dressed or pan-dressed fish are eviscerated and scaled; usually with the head, tail, and fins removed.  This form is ready for cooking as purchased.

Steaks are cross-section cuts from larger dressed fish.  They are ready to cook as purchased.

Fillets are the sides of the fish, cut lengthwise away from the backbone.  They are ready to cook as purchased.

Canned fish include many varieties of both fish and shellfish.  They are ready to use as purchased.  

Shellfish.  Some are marketed alive.  Others market form, depending on the variety, include the following:

1.  In Shell - Hard and soft blue crabs, lobsters, clams and oysters should be alive if bought fresh in the shell.  Edible portion varies widely.  Crabs and lobsters also may be 			cooked in the shell before marketing.

2.  Shucked - clam, oyster and scallop meats after the shell is removed.  This form is 100% 	edible.

3.  Headless - Usually only the tail part of shrimp is marketed.  It is about 85% edible.

4.  Cooked meat - The edible portion is picked from cooked 	shellfish.  Crab and some shrimp may be purchased in this manner in containers.  It is usually 100% edible.

HOW MUCH TO BUY:
A serving is generally 1/3 to 1/2 Lb. of edible fish.  Therefore, for whole fish allow about 1 Lb. per person.  For dressed fish allow 1/2 Lb. per person or 3 Lbs. for six people.  For steaks, fillets, or sticks, allow 1/3 Lb. per person.

HOW TO KNOW GOOD FISH:

In selecting whole, fresh fish look for bright clear, bulging eyes; reddish-pink gills; bright colored scales adhering tightly to the skin; and elastic fresh, springing back when pressed.

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                     *  Exported from  MasterCook  *

                   Sensational Double Layer Pumpkin Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies & Pastries                  Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       cream cheese -- softened
   1      cup           + 1 Tbsp. cold half and half or milk
   1      tablespoon    sugar
   1 1/2  cups          thawed cool whip
   1                    Keebler ready crust -- graham cracker pie
                        -- crust
   2      packages      jello vanilla instant pudding and pie -- (4 serving each)
                        -- filling
   1      can           pumpkin -- (16 oz.)
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground ginger
     1/4  teaspoon      ground cloves

 Mix cream cheese, 1 Tbsp. half and half and sugar with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.

 Pour 1 cup half and half into mixing bowl.  Add pudding mix.  Beat with wire whisk until well blended, 1 to 2 minutes.  Let stand 3 minutes.

 Stir in pumpkin and spices; mix well.  Spread over cream cheese layer.

 Refrigerate at least 2 hours.

 Garnish with additional whipped topping and nuts as desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Seven Minute Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Egg whites -- unbeaten
   1 1/2  cups          sugar
   5      tablespoons   water
   1 1/2  teaspoons     light corn syrup
   1      teaspoon      vanilla

 Put egg whites, sugar, water and corn syrup in upper part of double boiler.  Beat with rotary egg beater until thoroughly mixed.

 Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes or until thick enough to spread.

Makes enough frosting to cover tops and sides of two 9-inch layers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Shirley's Beef Burgundy

Recipe By     : Shirley Tremble, Ft. Myers, FL
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         sliced mushrooms
     1/4  cup           melted butter
   3      slices        bacon -- cut in pieces
   2      pounds        beef roast -- cut in 1 1/2" cubes
   1 1/2  cups          red wine
   2                    beef bouillon cubes
   2      tablespoons   sugar
     1/4  teaspoon      salt
     1/4  teaspoon      ground thyme
   1      small         bay leaf
     1/2  pound         small whole onions

Saute mushrooms in butter, remove and saute bacon, remove bacon and add beef.  Brown well, sprinkle in flour, garlic, onions, bouillon cubes, wine, sugar, salt, spices and cover.  Simmer 2 hours.  Add bacon and mushrooms and simmer another hour.

Serve over hot rice or noodles.

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NOTES : Very Good
                     *  Exported from  MasterCook  *

                          Shirlie's Cheese Ball

Recipe By     : Shirlie Tremble
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cheese spread
   1      pound         cheddar cheese
   8      ounces        cream cheese
   4      cloves        garlic -- minced
     1/2  cup           chopped pecans -- or walnuts
                        minced nuts
                        paprika

Mix cheeses together, mix in garlic and nuts.  Chill serveral hours.  Roll into ball and roll in minced nuts, sprinkle with Paparkia.

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                     *  Exported from  MasterCook  *

                     Shirlie's Pound Cake (corrected)

Recipe By     : Shirlie Tremble
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      sticks        butter
   1      box           confectioner's sugar -- (1-pound)
   1      box           self-rising flour -- sugar box
   6                    eggs
   1      cup           milk
   1      teaspoon      vanilla

Have butter and eggs at rom temp.
Mix sugar and butter until well blended, add eggs, one at a time, blend in flour and milk slowly, alternating.  Add vanillia.
preheat oven to 350 degrees.
Pour ingredients in lightly greased tube pan, bound on counter top to settle batter 3 or 4 times..
Bake approximate 1 hour and 15 minutes.  Do not open oven door for 1 hour, at 1 hour check cake, if not done bake an additional 15 minutes or until tooth pick comes out clean

Notes:  A family friend of many years.  very good cake.  She would make this when I came home for a visit from overseas.
. 

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                     *  Exported from  MasterCook  *

                        Shirlie's Pound Cake Icing

Recipe By     : shirlie Tremble
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           confectioner's sugar
   1      stick         butter
   8      ounces        cream cheese
   1      teaspoon      vanilla
                        Coconut -- to taste

Blend all ingredients together and pour over cake.

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                     *  Exported from  MasterCook  *

                            Shoepeg Corn Salad

Recipe By     : Ann Maxwell
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Lesure peas -- drained
   1      can           Shoepeg corn -- drained
   1      can           French style green beans -- drained
   1      cup           sugar
     3/4  cup           vinegar
     1/4  cup           oil
   1                    Onion -- chopped
   1                    Green pepper -- chopped

 In saucepan mix sugar and vinegar, bring to boil then cool.

 Mix vegetables, onion and green peppers together.

 Pour vinegar mixture over vegetables.  Stir well.  Chill

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Shrimp A La Creole

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- chopped
   1                    Green pepper -- finely chopped
   4      tablespoons   salad or olive oil
   2      tablespoons   flour
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      teaspoon      oregano
     1/4  teaspoon      garlic salt -- optional
   1      can           solid-pack tomatoes -- cut up (14 1/2 oz.)
   1      can           tomato sauce -- (8 oz.)
   1      cup           raw regular rice
   1      package       frozen -- deveined medium
                        -- shrimp, uncooked (7
                        -- oz.)

 Saut onion and green pepper in oil until tender.

 Sprinkle with flour, stir until blended.

 Add seasonings, tomatoes and tomato sauce.  Cook over low heat about 30 minutes, stirring occasionally.

 Meanwhile.  Cook rice and shrimp according to directions on packages.

 Reserve 8 of the cooked shrimp.  Chop remainder.  Add to sauce.

 Arrange hot cooked rice on one side of serving dish.  Fill other half with shrimp sauce.

 Garnish with remaining whole shrimp.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Shrimp And Rice Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Salads & Salad Dressings
                Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Jumbo shrimp -- cooked and diced
   3      cups          rice -- cooked
     2/3  cup           celery -- finely chopped
     1/4  cup           green peppers -- finely chopped
   8      ounces        Sliced water chestnuts -- cut into halves
  10      ounces        Frozen small green peas
   1      cup           mayonnaise
   4      teaspoons     soy sauce
     1/2  teaspoon      curry powder -- optional

 Prepare first five ingredients.

 Combine with water chestnuts and thawed peas.

 Mix mayonnaise, soy sauce and curry powder.

 Stir into other mixture.

 Chill.

 Serve on green leafy lettuce.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Shrimp And Scallops A La Leo

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        butter
   1      clove         garlic -- finely chopped
     1/2  cup           chopped scallions
   1      pound         raw medium-size shrimp -- peeled & deveined
   1      pound         raw bay scallops
   1      pound         white mushrooms -- washed with lemon
                        -- and water
   1                    lemon -- juice of
   4      ounces        dry vermouth
     1/2  teaspoon      dill weed
     1/8  teaspoon      cayenne pepper
   1 1/2  ounces        brandy

Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saut for 3 minutes. Add mushrooms and saut for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                             Shrimp Creole #1

Recipe By     : Mrs. Van Felber, Plano, TX
Serving Size  : 4    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         shrimp -- cleaned and
                        -- deveined
   2                    Onions -- finely chopped
   2                    Bell peppers -- finely chopped
   6      cloves        garlic -- pressed
   4      stalks        celery -- finely chopped
   2      tablespoons   cooking oil
   1      can           tomato sauce
   1      teaspoon      chili powder
   1      tablespoon    red hot sauce
   1      tablespoon    Worcestershire sauce
                        Salt
                        Red & black pepper -- to taste

 Heat oil in large skillet.

 Add finely chopped onions, bell peppers, celery and pressed garlic.  Wilt ingredients and cook until clear.

 Add tomato sauce and seasoning.  Let simmer 30 minutes.

 Add shrimp and cover with tight-fitting lid.  Cook on low heat about 30 or 40 minutes or until shrimp are done.

 Serve over hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Shrimp Creole #2

Recipe By     : Diane Andrews of Plano, TX
Serving Size  : 10   Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           flour
   1      cup           salad oil
   1      cup           chopped onion
     1/2  cup           chopped bell pepper
   1      cup           chopped celery -- optional
   2      cloves        garlic
   3      pounds        raw deveined shrimp
   1      large   can   tomatoes
   2      small   cans  tomato paste
   3      teaspoons     salt
     1/4  teaspoon      cayenne pepper -- or to taste
   2      tablespoons   chopped parsley
   2      tablespoons   chopped green onion tops

 Brown flour and oil together over low flame, stirring constantly.  When mixture is medium to dark brown color add onions, celery, bell peppers and garlic; cook until soft.  Add tomatoes and tomato paste; mix well and cook about 5 minutes then add 6 cups water.  Let simmer about 1 hour.

 Meanwhile, arrange shrimp on waxed paper and sprinkle with cayenne pepper.

 Add shrimp to tomato mixture; cook 15 minutes.  Add parsley and onion tops 5 minutes before serving.

 Serve over hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Shrimp Creole #3

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         raw -- peeled and cleaned
                        -- shrimp, fresh or
                        -- frozen
     1/4  cup           flour
     1/3  cup           melted fat or oil
   1      cup           hot water
   1      can           tomato sauce -- (8 oz.)
     1/2  cup           chopped green onions and tops
     1/2  cup           chopped parsley
     1/4  cup           chopped green pepper
   4      small   clov  garlic -- finely chopped
   1 1/2  teaspoons     salt
     1/2  teaspoon      crushed whole thyme
   1      dash          cayenne pepper
   2      whole         bay leaves
   1                    Lemon slice
   2      cups          rice

 Thaw frozen shrimp.  Cut large shrimp in half.

 Blend flour into fat and brown, stirring constantly.  Add water gradually and cook until thick and smooth, stirring constantly.

 Add remaining ingredients except rice.

 Cover and simmer 20 minutes.

 Remove bay leaves.

 Serve over rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Shrimp Dip #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Shrimp
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           shrimps -- about 4 oz.
   1      cup           commercial sour cream
   1      tablespoon    horseradish
   1      teaspoon      lemon juice

Mash deveined shrimps with a fork.

Add other ingredients and mix until well combined.

Chill and serve with potato chips or crisp crackers.

Makes about 1 3/4 cups.

Busted by Barb


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                     *  Exported from  MasterCook  *

                            Shrimp Hurry Curry

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        raw -- peeled, cleaned
                        -- shrimp, fresh or
                        -- frozen
   1      can           frozen cream of shrimp soup -- (10 oz.)
   2      tablespoons   butter or margarine
   1      can           condensed cream of mushroom soup -- (10 1/2 oz.)
     3/4  cup           sour cream
   1 1/2  teaspoons     curry powder
   2      tablespoons   chopped parsley
                        Rice -- toast points or
                        -- patty shells

 Thaw frozen shrimp and soup.

 Melt butter in a 10" fry pan.

 Add shrimp and cook over low heat for 3 to 5 minutes, stirring frequently.

 Add the soups and stir until thoroughly blended.

 Stir in cream, curry powder and parsley.

 Heat.

 Serve over hot, fluffy rice; toast points, or in patty shells.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Shrimp Italiano

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Shrimp                           Italian
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           butter -- melted
     1/4  cup           olive oil
   1      tablespoon    lemon juice
   3      cloves        garlic -- minced
   1 1/8  pounds        jumbo shrimp
   2      tablespoons   fresh parsley -- finely chopped

 Combine butter, oil, lemon juice and garlic.

 Place shrimp inn bottom of a glass baking dish; pour butter mixture over top.  Marinate for 2 hours.

 Preheat oven to 450 degrees.

 Bake marinated shrimp for 10 minutes.

 Remove shrimp to serving platter and sprinkle with parsley.

Serves 3 - 4.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Shrimp Oleans

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
   1      medium        onion -- thinly sliced
   1      clove         garlic -- crushed
   1      can           cream of mushroom soup -- (10 3/4 oz.)
   1      cup           sour cream
     1/4  cup           catsup
   1      can           broiled -- sliced mushrooms,
                        -- drained (4 oz.)
   2      cups          cooked -- peeled shrimp
                        Cooked rice

 Melt butter in chafing dish or skillet.

 Add onion and garlic, cooking until tender but not brown.

 Combine soup, sour cream, and catsup and stir into onions.

 Add mushrooms and shrimp.

 Cook over low heat only until mixture is thoroughly heated.

 Serve over fluffy hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Shrimp Oriental

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chicken broth
   1      tablespoon    cornstarch
     1/4  cup           soy sauce
   2      tablespoons   peanut oil
   1      clove         garlic -- minced
   1      teaspoon      gingerroot -- grated
   1      cup           cauliflower -- thinly sliced
   2      medium        carrots -- thinly sliced
   2      cups          cabbage -- shredded
   6      ounces        frozen pea pods
   1      cup           mushrooms -- sliced
   1      cup           fresh bean sprouts
   1      tablespoon    peanut oil
   1      tablespoon    sesame oil
   1      pound         jumbo shrimp -- cut in two

 Blend broth into cornstarch; stir in soy sauce and set aside.

 Add the 2 Tbsp. of peanut oil to wok and preheat over high heat.  Stir-fry garlic and gingerroot in oil for 30 seconds.  Add cauliflower and carrots; stir-fry 3 minutes.  Add cabbage, pea pods, mushrooms, and bean sprouts; stir-fry 2 minutes only.  Remove vegetables to bowl.   Add the 1 Tbsp. peanut oil and sesame oil to wok and heat.  Add shrimp; stir-fry 7 - 8 minutes or until shrimp are done.  Remove shrimp.

 Stir broth mixture and add to wok.  Cook and stir until thickened and bubbly.  Stir in shrimp and vegetables; cover and cook 1 minute only.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Shrimp Quiche

Recipe By     : Julia Child
Serving Size  : 6    Preparation Time :0:00
Categories    : Quiches                          Cookbooks, News, Or Mags
                Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cooked shelled shrimp
   2      tablespoons   butter
                        Salt
                        Pepper
   1      pinch         tarragon
     1/4  cup           dry white vermouth
                        Custard: 3 "large" eggs -- blended with enough
                        -- milk or cream to
                        -- make 1 1/2 cups in
                        -- all
   3      tablespoons   grated Swiss cheese
   1                    Prebaked shell

 Saute the shrimp with the butter and seasoning for 1 minute.

 Add the vermouth and boil for 1/2 minute.

 Strew shrimp in pie shell.

 Pour custard into 1/8" of rim of shell.

 Sprinkle on cheese.

 Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.

VARIATION:  Can substitute crab and lobster for the shrimp.

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Shrimp Stroganoff

Recipe By     : Southeren Living, April 1979
Serving Size  : 2    Preparation Time :0:00
Categories    : Shrimp                           Southern Living
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- minced
   1      clove         garlic -- minced
     1/4  cup           green pepper -- minced
   1      cup           mushrooms -- thinly sliced
   2      tablespoons   minced parsley
     1/4  cup           melted butter
     1/4  cup           all-purpose flour
   1      cup           beef bouillon
   1      teaspoon      salt
     1/2  teaspoon      freshly ground pepper
   6      drops         hot sauce
   2      cups          medium shrimp -- peeled and deveined
     3/4  cup           sour cream
                        Hot cooked noodles

Saute onion, garlic, green pepper, mushrooms and parsley in butter until tender; blend in flour, and cook 1 minute.  Gradually add bouillon; cook over medium heat, stirring constantly, until thickened.  stir in salt, pepper, and hot sauce, mixing well.  Add shrimp and simmer 10 minutes, stirring occasionaly.  Stir in sour cream; cook over low heat, stirring constantly, until thoroughly heated.  Serve over hot cooked noodles.

Mrs. Micheal Champagne, Covington, Louisiana;  southeren Living, April 1979.

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                     *  Exported from  MasterCook  *

                               Shrimp Talk

Recipe By     :  Julia Child
Serving Size  : 1    Preparation Time :0:00
Categories    : Guides & Tips                    Shrimp
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***None***

By Julia Child

Shrimp are exceptionally perishable, and because of this, many packers use a chemical called tripolyphosphate to keep them firm and white.  But when they use too much, the shrimp take on an unpleasant cleaning-fluid odor and taste.  Read the package label!

When buying frozen shrimp, you will have the best luck, I think, if you choose them raw in the shell.  

If your market has thawed the shrimp, give your purchase a serious sniff before leaving the premises; keep them on ice, and use them at once.  Top-quality frozen shrimp (and we've had some that were excellent) should not only smell sweet and fresh, they should also be beautifully tender to eat, especially when broiled with bacon.

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                     *  Exported from  MasterCook  *

                            Side Dish Dressing

Recipe By     : Mary McKinnon, S.C.
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           english peas -- drained
   1      can           mushrooms
   1      can           waterchestnuts
   2      stalks        celery
   1      medium        onion
          dash          accent seasoning mix
   2      cups          Peperridge frarm dressing
   3      sticks        butter

Saute the celery and onions in 2 sticks butter.  Darain juice off mushrooms and mix with 1 tablespoon flour.  Slice waterchestnuts, mix dressing mix according to directions on back of package using 2 cups dressing.  Line bottom of cassarole dish with half of the dressing and pour rest of the ingredients in  and finish off with remaining dressing on top.,  heat in 350 degree oven till good and warm. (HOT)

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                     *  Exported from  MasterCook  *

                        Simon & Garfunkel Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    skinless boneless chicken breasts
                        salt and pepper
   1      cup           butter
   8      slices        mozzarella cheese
   2      tablespoons   chopped parsley
     1/4  teaspoon      sage
     1/4  teaspoon      rosemary
     1/4  teaspoon      thyme
     1/2  cup           flour
   1                    egg -- beaten
     1/2  cup           dry bread crumbs
     3/4  cup           white wine

Turn the chicken breasts smooth side down and sprinkle up side with a little salt and pepper.  Dot each breast with about a te of butter. place a slice of mozzarella cheese on each piece of chicken and rool up jellyroll fashion.  Secure well with wooden toothpicks.
Melt the rest of the butter and add the parsley, sage, rosemary and thyme.  Roll the chicken rolls in the flour, then in the beaten egg, then in the dry bread crums. place side by side in a baking dish.  pour melted butter and spices over the chicken.  Bake at 350 degrees for 30 minutes.  Pour the wine over the chicken and return to the 350 degree oven for 30 minutes.

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                     *  Exported from  MasterCook  *

                             Six Layer Dinner

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Beef & Veal
                Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          potatoes -- diced
   1      pound         hamburger
   1      cup           diced onion
   1      can           tomato soup
   2      cups          water
   1      cup           diced carrot
                        salt and pepper -- to taste

Spread layers of vegetables potatoes and meat in baking dish in order given.  Season each layer.  Mix water with soup and pour over all.

Bake in 350 degrees oven for about 1 1/2 hours.

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                     *  Exported from  MasterCook  *

                     Skewered Baby Beef And Mushrooms

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        beef round -- cut 1/4" thick
   1      clove         garlic -- mashed
   1      tablespoon    minced onion
   1 1/2  tablespoons   A-1 sauce
   1      teaspoon      worcestershire sauce
     2/3  cup           catsup
   1      dash          pepper
     1/4  teaspoon      salt
   3      tablespoons   sherry
  12      Squares       green pepper -- 1 1/2" x 1 1/2"
  12      slices        onion -- 1/4" thick or cut
                        -- in wedges
  36                    Mushroom crowns -- fresh or canned

 Cut meat in 1 1/2" squares.  (There should be 36.)

 Add to sauce made by mixing next 8 ingredients; stir; let stand for several hours.

 Parboil green pepper, onion and fresh mushrooms separately in small amounts of lightly salted water; drain.

 On 6 skewers, string meat and vegetables, beginning and ending each skewer with green pepper.

 Broil slowly until browned on all sides.

Serve on beds of hot cooked rice with a hot green vegetable and garnish of tomato wedges (or tiny cherry tomatoes) and parsley.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Skewered Shrimp

Recipe By     : Julia Child
Serving Size  : 1    Preparation Time :0:00
Categories    : Shrimp                           Cookbooks, News, Or Mags
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30                    Raw large shrimp
     1/3  cup           olive oil
                        Salt
                        Pepper
   1      drop          hot pepper sauce
   1      drop          soy sauce
     1/2  teaspoon      thyme -- dill or tarragon
  30                    Wooden skewers -- pointed (7-8 inches
                        -- long)
  15      Strips        bacon
   2      quarts        water

 Fold shrimp gently in a mixing bowl with olive oil, a sprinkle of salt and pepper, with drops of hot pepper sauce and soy sauce and, if you wish one of the spices (thyme, dill or tarragon).  Let steep 20 minutes.

 Meanwhile, soak pointed wooden skewers in cold water (to keep then from burning).  Cut bacon in half crosswise; drop then in water and blanch (boil slowly) for 5 minutes, then drain, rinse and dry them.

 Skewing.  Push the sharp end of a skewer through one end of a piece of bacon, then the large end of a shrimp, the middle part of a bacon strip, the tail of the shrimp and bacon end.  Keep in plastic on ice until cooking.

 Barbecuing or broiling.  Barbecue bacon-side down first, then bacon-side up a minute or so on each side.  Or Broil bacon-side up first, then bacon-side down - a minute or so on each side close under the hot broiler element.  Serve at once.

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Skillet Beef And Rice

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Rice
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    salad oil
   1      medium        onion -- chopped
   1      medium        green pepper -- chopped, optional
   1      pound         extra-lean ground beef
   1      cup           enriched regular long-grain rice
   1      can           kidney beans -- (16 oz.)
   1      can           tomatoes -- (16 oz.)
   1      teaspoon      salt

 In large skillet over medium heat, in hot oil, cook onion and pepper, 5 minutes or until tender.

 Add ground beef and cook until browned, stirring occasionally.

 Stir in remaining ingredients; heat to boiling.

 Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Skillet Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sugar
   1 1/2  teaspoons     cinnamon
   1      teaspoon      salt
     1/4  cup           butter
   1      can           evaporated milk -- (13 oz.)
   2      cups          chocolate chips
   1      cup           3 Minute Brand Oats
     1/2  cup           chopped nuts
     1/2  cup           flaked coconut
   1      teaspoon      vanilla

Combine sugar, cinnamon, salt, butter and milk in an electric skillet.

Bring to a boil and boil for 7 minutes, stirring constantly.

Turn heat off.

Blend in remaining ingredients.

Spread in a buttered 15x11 inch jelly roll pan.

Chill and cut into squares.

Yield:  3 1/4 Lbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Skillet Spaghetti

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Pasta & Couscous
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     3/4  cup           chopped onions
     1/3  cup           chopped green pepper
   1      clove         garlic -- minced
   1      tablespoon    shortening
   2      teaspoons     salt
   4      cups          water
     1/2  pound         spaghetti -- broken into 2"
                        -- pieces
   1      can           tomatoes -- cut into bite-size
                        -- pieces (1 Lb.)
     3/4  cup           Heinz Tomato Ketchup

 In Dutch oven or large deep skillet, brown first 4 ingredients in shortening.

 Sprinkle with salt; stir in water.  Bring mixture to a boil; add spaghetti.

 Cook, uncovered, 12 - 15 minutes or until spaghetti is tender.

 Stir in tomatoes and ketchup; simmer about 10 minutes to blend flavors.

 Serve with Parmesan cheese, if desired.

Makes 6 - 8 servings

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Skillet Squash AuGratin

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   4      cups          slliced zucchini -- or other squash
   1      medium        onion -- sliced
   1      teaspoon      salt
          dash          pepper
   2                    tomatoes -- peeled and sliced
     1/2  cup           grated cheddar cheese
                        soy sauce -- optional

Melt butter in skillet.  Add squash, onion, salt, pepper and tomatoes.  cook, covered, for 10 to 15 minutes or until squash is tender.  Sprinkle with cheese and soy sauce.

4 to 6 servings.

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                     *  Exported from  MasterCook  *

                               Sloppy Joes

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      tablespoon    cooking oil
     1/2  cup           chopped onion
   2      tablespoons   chopped sweet green pepper
   2      cups          tomato sauce
   1 1/4  teaspoons     salt
   8                    Hamburger buns

Brown beef in oil, when meat is al ost brown add onion and peppers and finish browning.  Add tomato sauce and salt and simmer 20 to 30 minutes, until thick.  Split and toast buns.
Serve hamburger mixture on hot toasted buns.

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Serving Ideas : dill pickles and potato chips


                     *  Exported from  MasterCook  *

                   Smoked Pork Butt, Carrots & Cabbage

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pork & Ham                       Vegetables
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        boneless pork shoulder butt -- smoked
   4      whole         black peppercorns
   2      whole         cloves
   1                    bay leaf
     1/2  cup           apricot preserves
                        ***Butter Carrots***
   4      large         carrots -- pared and cut on
                         -- diagonal into 1/8"
                         -- thick slices
     1/2  teaspoon      salt
   1      tablespoon    sugar
   2      tablespoons   butter or margarine
                        ***Butter cabbage***
   2 1/4  teaspoons     salt
   3      quarts        shredded cabbage
     1/4  cup           butter
   1      tablespoon    cider vinegar
     1/4  teaspoon      pepper

Remove wrapping from pork butt.  Place butt in 6 quart kettle or Dutch oven.  Cover with water.  Add pepper corns, cloves and bay leaf, bring to boil, reduce heat and simmer 1 hour and 45 minutes (45 minutes per pound) or until pork is fork tender.  Remove from heat, let meat cool in water 2 hours.

Preheat oven to 375 degrees.  Remove meat from cooking liquid and place in shallow roasting pan.  Spread apricot preseres on top.  Bake uncovered 40 minutes.

Meanwhile prepare buttered carrots in 1 inch boiling water.  Cook carrots with 1/2 teaspoon salt and the sugar 10 minutes, or until tender.  Drain, add 2 tablespoons butter, cover and keep warm.

Also prepare butter cabbage, in 1 quart boiling water with 1 teaspoon salt cook cabbage 5 minutes, or until just tneder.  Drain well, toss with butter, vinegar remaining salt and pepper.

To serve, arrage cabbage in center of large platter, cut pork butt in 1" slices and place on cabbage.  Arrange carrots around edge of platter.

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                     *  Exported from  MasterCook  *

                           Smoked Salmon Rolls

Recipe By     : The Army Times Magazine/Nov. 13, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Family & Friends
                Appetizers & Hors d'Oeuvres      Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- softened
   3      tablespoons   sour cream -- or yogurt
     1/2  pound         smoked salmon -- thinly sliced
   2      ounces        red caviar

Blend softened cream cheese with sour cream.  Gently fold in caviar and spread salmon slices with the mixture.  Roll up and cut into 1 1/2 inch lengths.  Served chilled.

Yield; Servies 10

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                     *  Exported from  MasterCook  *

                             Smoked Tomatoes

Recipe By     : The Army Times Magazine/ Nov. 13, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Family & Friends
                Appetizers & Hors d'Oeuvres      Seafoods
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  ounces        smoked oysters -- canned
   1      pint          cherry tomato, whole
                        parlsey -- or salad greens

Spear a moked oyster with a toothpick; add a cherry tomato.  Repeat until all tomatoes and oysers have been used.  Serve on a bed of parsley or salad greensm such as romaine.

Yeild:  Serves 10.

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                     *  Exported from  MasterCook  *

                        Smooth 'n Creamy Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings             Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       instant pudding and pie filling -- any flavor (4
                        -- serving size)
     1/4  cup           confectioners sugar
   1      cup           cold milk
   3 1/2  cups          Birds Eye Cool Whip -- thawed

 Combine pudding mix, sugar and milk in small bowl.  Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 1 minute.

 Fold in whipped topping.

 Spread on cake at once.

 Makes about 4 cups or enough for two 9" layers.

NOTE:  Store frosted cake in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Snack Sandwiches

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Appetizers & Hors d'Oeuvres
                Pitas & Sandwiches               Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Lemon-Dill spread -- see recipe
  24      slices        rye bread
  24      slices        cucumber -- thinly sliced

Spread 1 tablespoon Lemon-Dill spread on each slice of rye bread.  Top with cucumber.  
Makes 24 party sandwiches.

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                     *  Exported from  MasterCook  *

                          Snacking Good Cookies

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          packed brown sugar
   1      teaspoon      soda
   1      teaspoon      salt
   1      cup           margarine or butter -- softened
   2      teaspoons     vanilla
   2                    Eggs
   2 1/4  cups          flour
   2      cups          3 Minute Brand Quick Oats
   1      cup           semi-sweet chocolate chips
     1/2  cup           chopped nuts

 Heat oven to 350 degrees.

 Cream together first fine ingredients.

 Blend in eggs.

 Add flour, 1 cup at a time.

 Beat at medium speed until blended, about 1 to 2 minutes.

 Stir in oats, chips and nuts.

 Drop by teaspoonful onto ungreased baking sheets.

 Bake at 350 degrees for 10-15 minutes.

Yield: 6 - 7 dozen

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Snow Balls

Recipe By     : Carolyn Baber
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         butter
   2      cups          nuts
   1      teaspoon      vanilla
   4      tablespoons   sugar
   2      cups          self-rising flour
   1      box           confectioner's sugar -- 4X

cream butter, sugar, flour and vanilla.  Add nuts.  Roll in balls.  Bake at 300 egrees for 30 minutes.  While still hot roll in 4X sugar.

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                     *  Exported from  MasterCook  *

                            Snow Crab Hot Pot

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafoods                         Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        snow crab clusters
   2      cups          broccoli flowerettes
   2      cups          carrots -- cut in diagonal
                        -- slices
   8                    Green onions -- cut into brushes,
                        -- if desired
   2      cans          regular-strength chicken broth -- (14 1/2 oz. each)
   2      cups          water
                        Creamy sauce -- see recipe

 Thaw crab if frozen.

 Cut into serving-size pieces; crack.

 Arrange crab and vegetables on large platter or serving bowl.

 Transfer broth to chafing dish; keep warm.

 Provide diners with long handled fondue forks or chop-sticks.

 Let each cook crab and vegetables in broth until crab is heated through and vegetables are cooked crisp-tender.

 Serve with Creamy Sauce and crusty French bread or rice.

 Cooking broth may be ladled into cups and served as a soup after crab and vegetables are cooked.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Snow-Capped Lamb Chops

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Shoulder or round bone lamb chops -- 3/4" thick
   2      tablespoons   shortening
                        Salt
                        Pepper
   1      can           consomme -- (10 1/2 oz.)
     1/2  teaspoon      thyme
     1/2  cup           chopped celery
     1/2  cup           chopped green onions and tops
   1      can           mushroom stems and pieces -- (3 oz.)
   3      tablespoons   flour
   1      tablespoon    chopped parsley
   1      cup           sour cream

 Brown chops slowly on both sides in hot shortening.  Season with salt and pepper.  Drain off excess fat.

 Add consomme, thyme, celery and 1/4 cups of the onions.  Cover, simmer for 45 minutes or until meat is tender.  Remove chops.

 Drain mushrooms, reserving liquid.  Stir mushroom liquid slowly into flour and blend.  Gradually stir into consomme and juices in skillet.  Cook, stirring until thickened.

 Stir in mushroom pieces and chopped parsley.

 Return chops to pan, top with sour cream and remaining chopped green onions.  Cover and just heat through, about 3 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Sock-It-To-Me Cake #1

Recipe By     : Mrs. L. Crawford of Garland
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Dallas Times Herald

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          flour
     1/4  teaspoon      soda
     1/4  teaspoon      salt
   2      cups          sugar
   2      sticks        butter
     1/2  pint          sour cream
   6                    Eggs
   1      teaspoon      vanilla
   3      tablespoons   cinnamon
   3      tablespoons   brown sugar
     1/2  cup           chopped nuts

 Cream butter and sugar; add eggs, 1 at a time, creaming until mixture is light in color.

 Sift together flour, salt and soda; set aside.

 Add sour cream to creamed mixture.  Add flour mixture and vanilla; mix well.

 Pour half of batter into greased and floured tube pan; sprinkle with cinnamon, brown sugar and nuts.

 Pour in remaining batter.

 Bake at 350 degrees 1 1/2 hours.

 Let stand in pan 3 minutes before removing.

Mrs. L. Crawford of Garland Dallas Times Herald, Oct. 27, 1977

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Sock-It-To-Me Cake #2

Recipe By     : Joyce LeLerran of Richardson
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Dallas Times Herald

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Duncan Hines butter cake mix
   1      cup           sour cream
     1/2  cup           Crisco oil
     1/4  cup           sugar
     1/4  cup           water
   4                    Eggs
   1      cup           chopped pecans
   2      tablespoons   brown sugar
   2      teaspoons     cinnamon

 Mix cake mix, sour cream, sugar, water and eggs.  Beat 2 minutes.

 Pour 2/3 of batter into greased and floured 10" tube pan.

 Combine pecans, brown sugar and cinnamon.  Sprinkle over batter.

 Spread remaining batter evenly over nut mixture.

 Bake at 375 degrees 45 to 55 minutes.

 Drizzle cake with glaze made from 1 cup sifted confectioners' sugar and 2 tablespoons milk.

Joyce LeLerran of Richardson Dallas Times Herald, Oct. 27, 1977

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Soft Chocolate Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           confectioners sugar
   1                    Egg -- slightly beaten
   1      Dash          salt
   2      ounces        unsweetened chocolate
     1/2  teaspoon      vanilla

 Gradually add sugar to the slightly beaten egg.  Beat until smooth and light.

 Add salt and melted chocolate, blending well.  Add vanilla.  Cool before spreading.

 This makes sufficient to cover tops and sides of an 8x8 inch loaf cake.

Helpful kitchen hints.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Sondra's Spaghetti Sauce

Recipe By     : Sondra Bailey
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         italian sausage
     1/2  pound         ground beef
     1/2  teaspoon      fennel seeds
                        garlic
                        Italian seasoning
   2      large         tomato sauce -- canned
   2      cans          tomato paste -- small cans
   2      cups          v-8 vegetable juice
   1 1/2  cups          chopped celery
   1      large         onion
   1      large         bell pepper
   1      pound         fresh mushrooms -- or more to taste
          dash          hot chili powder

Fry sausage and ground beef.  Drain real good.
In large pot mix all ingredients.  Simmer over low heat about 4 hours.

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Serving Ideas : serve with spaghetti.

NOTES : Very good.
May use Rag8u sauce in palce of tomato sauce.
                     *  Exported from  MasterCook  *

                            Sour Cream Cake #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Box           Duncan Hines Golden Butter Cake mix
     1/2  cup           sugar
     1/2  cup           oil
   1      stick         butter
   4                    Eggs
   8      ounces        sour cream
   4      tablespoons   brown sugar
   2      teaspoons     cinnamon
     1/2  cup           chopped nuts

 Mix together all ingredients except brown sugar, cinnamon and nuts.

 Mix brown sugar, cinnamon and nuts together, mix well.  Whirl in dough before baking.  Do not stir.

 Bake in a bunt or tube pan 45 minutes or 1 hour at 350 degrees

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Sour Cream Cake #2

Recipe By     : Hugh Ann
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Eggs
     1/2  pound         butter -- softened
   1      cup           sour cream
   3      cups          sugar
   3      cups          flour
     1/4  teaspoon      soda
   1      Pinch         salt
   1 1/2  teaspoons     lemon extract
   1      teaspoon      vanilla
   2      teaspoons     cinnamon
   2      teaspoons     brown sugar
                        Nut -- if desired

 Separate eggs and beat separately.

 Cream soft butter, sour cream, and sugar.  Add egg yolks, vanilla and lemon extract.

 Sift flour, soda, and salt together.  Add egg whites.  mix well.

 Add butter mixture and flour mixture together.

 Pour 1/2 of batter in tube pan.

 Mix cinnamon, brown sugar and nuts together.  Sprinkle on top of batter in tube pan.

 Pour remaining batter over top and bake at 350 degrees.  Test for doneness.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Sour Cream Chocolate Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   2      cups          sugar
   1      cup           water
     3/4  cup           sour cream
     1/4  cup           shortening
   1 1/4  teaspoons     soda
   1      teaspoon      salt
   1      teaspoon      vanilla
     1/2  teaspoon      baking powder
   2                    Eggs
   4      ounces        melted unsweetened chocolate -- cool
                        Sour Cream Chocolate Frosting -- see recipe

 Heat oven to 350 degrees.

 Grease and flour oblong pan, 13x9x2 inches, or two 9" or three 8" round layer pans.

 Measure all ingredients except frosting into large mixer bowl.

 Mix 1/2 minute on low speed, scraping bowl constantly.  Beat 3 minutes on high speed, scraping bowl occasionally.

 Pour into pan(s).

 Bake oblong 40 to 45 minutes, layers 30 to 35 minutes or until top springs back when touched lightly with finger.   Cool.

 Frost with Sour Cream Chocolate frosting or other frosting of your choice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      Sour Cream Chocolate Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           butter -- softened
   3      ounces        melted unsweetened chocolate -- cool
   3      cups          confectioners' sugar
     1/2  cup           sour cream
   2      teaspoons     vanilla

 Mix butter and cooled chocolate thoroughly.

 Blend in sugar.

 Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                     Sour Cream Chocolate Layer Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cake flour
   1 1/4  cups          sugar
   1      teaspoon      baking soda
   1      teaspoon      salt
   1      cup           sour cream
     1/2  cup           butter or margarine -- softened
   2                    Eggs
   2      ounces        unsweetened chocolate -- melted and cooled
     1/4  cup           hot water
   1 1/2  teaspoons     vanilla
                        Chocolate Cream Filling -- see recipe
                        Chocolate and Cream-Cheese Frosting -- see recipe
                        Chopped pecans

 In large bowl of mixer stir together flour, sugar, soda and salt.

 Add sour cream, butter and eggs.

 Beat at low speed just until blended.  Then beat at medium speed 2 minutes, scraping bowl occasionally.

 At low speed stir in chocolate.

 Add water and beat at medium speed 2 minutes more, scraping bowl occasionally.

 Stir in vanilla.

 Pour into 2 greased and waxed-paper-lined 8" layer-cake pans.

 Bake in preheated 350 degree oven about 25 to 30 minutes or until pick inserted in center comes out clean.

 Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool.

 Fill layers with chocolate cream filling or your favorite.

 Frost top and sides with Chocolate and Cream-Cheese Frosting or your own favorite.

 Decorate with pecans.

Makes 8 to 10 servings.

NOTE:  Cover and store any leftover cake with cream filling in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Sour Cream Coffee Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine
   3                    Eggs -- separated
   1      cup           sugar
   1      cup           sour cream
   1 3/4  cups          sifted flour
   1      teaspoon      baking soda
   1      teaspoon      baking powder
                        TOPPING:
     1/4  cup           sugar
     1/2  teaspoon      cinnamon
     1/2  cup           chopped nuts

 Cream butter and sugar.

 Add egg yolks and sour cream.  Beat until light and fluffy.

 Add flour, baking powder and baking soda.

 Beat egg whites until stiff; fold in.

 Pour batter into  a greased and floured Bundt pan.

 Sprinkle with a topping.

 Dot with extra butter.

 Bake at 325 degrees for 1 hour.

 Allow to cool in pan for 15 minutes before turning out.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Sour Cream Corn

Recipe By     : Flordia Department of Agriculture and Consummer Services
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Vegetables
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        bacon
   2      tablespoons   chopped onions
   2      tablespoons   margarine
   2      tablespoons   all-purpose flour
     1/2  teaspoon      salt
     1/8  teaspoon      white pepper
   1      cup           sour cream
   6      ears          fresh corn
   1      tablespoon    chopped parsley

Remove husks and silks from corn, rinse ears. Cut kernels from cor to measure 2 cups.  Fry bacon; drain and crumble.  Set aside.

Saute onion in butter; blend in flour, salt and pepper.  Gradually add sour cream, stirring until mixture is smooth.  Heat just to boiling; add corn, and heat thoroughly (about 5 imuntes).  Fold in half of bacon.

Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.  Bake at 350 degrees for 25 to 30 minuttes.

Serves 4 to 6

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                     *  Exported from  MasterCook  *

                           Sour Cream Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sour cream
   1      cup           mayonnaise
   2      teaspoons     prepared mustard
     1/2  cup           catsup
   2      teaspoons     Worcestershire sauce
     1/2  cup           vinegar
     1/2  teaspoon      garlic salt
   1      teaspoon      dry horseradish
   1      teaspoon      sugar

 Combine ingredients thoroughly.

 Keep dressing covered in the refrigerator.

Yield:  approximately 2 1/2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Sour Cream Dumplings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dumpling & Toppings              Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           sour cream
     1/4  cup           milk
   1 1/4  cups          Bisquick baking mix

 Mix sour cream and milk in medium bowl until smooth.

 Mix in baking mix until soft dough forms.

 Drop by spoonfuls into chilies, stews, soups, etc.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                     Sour Cream Lentil And Egg Curry

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breakfast & Brunch               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           lentils
   1      large         onion -- chopped
   3      tablespoons   butter
                        Salt to taste
   1      tablespoon    curry powder -- up to 2
     1/2  cup           hot water
   2      cups          sour cream
   6                    Hard-cooked eggs -- quartered

 Soak lentils in water overnight.

 In a 2 1/2 quart saucepan, brown the onions in the butter.

 Add the salt, curry powder, and drained lentils.  Cook for 10 minutes, stirring frequently.

 Add hot water and simmer until the water has been absorbed.  Add some of the sour cream.

 Simmer gently until the lentils are as soft as mashed potatoes.

 Beat in the remainder of the sour cream.

 Fold in hard-cooked eggs.

 Serve over rice with condiments such as chopped peanuts, grated coconut, chutney, chopped tomato, and raisins.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Sour Cream Pound Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sugar
   2      sticks        margarine
   6                    Eggs -- separated
   3      cups          flour -- sifted
   1      cup           sour cream
     1/4  teaspoon      soda
   1      teaspoon      vanilla
   1      teaspoon      almond extract
   2      teaspoons     butter flavoring
   1      teaspoon      lemon extract

 Preheat oven to 350 degrees.

 Cream sugar and margarine until very creamy.

 Add egg yolks one at a time, beating well after each addition.

 Sift flour three times.  Add soda to sour cream; stir well.  Add flour and cream alternately to the sugar-margarine mixture.  Blend well.

 Add vanilla, almond extract, butter flavoring and lemon extract.

 Beat egg whites until stiff, then fold into mixture.

 Pour into well greased, lightly floured stem pan (or loaf pan).

 Bake at 350 degrees for about 1 1/2 hours, or until toothpick inserted into center comes out clean.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Sour Cream Pound Cake #2

Recipe By     : Geraldine Gilbert, Beech Island, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          all-purpose flour
   3      cups          sugar
   1      cup           butter
   7                    eggs
   8      ounces        sour cream
   1      teaspoon      salt
     1/4  teaspoon      baking soda
   2      teaspoons     vanilla extract

Mix sugar and criso well and add 1 egg at a time, beating after each egg.  Sift flour and add rest of ingredients.

Bake in 300 oven for 1 hour and 45 minutes or until done.  

Cool about 15 minutes.  Use knife to go around inside of cake and outside of cake. turn out on plate, turn over on another plate.  Very Good.

Note:  For Chocolate pound cake add 1 cup coco and 2 teaspoons baking powder.

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                     *  Exported from  MasterCook  *

                             Sour Cream Salad

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           crushed pineapple
   1      Carton        sour cream
   1      can           angel flake coconut
   1      can           mandarin orange segments
   1      package       marshmallows

 Combine all ingredients.

 The longer it set the better.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Sour Cream Stuffing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Dressings & Stuffings            Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Cup           Chopped Celery
     1/2  Cup           Chopped Onions
     1/4  Cup           Fat -- melted
     1/4  Cup           Lemon -- peeled, diced
   1      Quart         Dry Bread Crumbs
     1/2  Cup           Sour Cream
   2      Tablespoons   Lemon Peel -- grated
   1      Teaspoon      Paprika
   1      Teaspoon      Salt

Cook celery and onion in fat until tender.

Combine all ingredients and mix thoroughly.

Makes approximately 1 qt. stuffing.


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                     *  Exported from  MasterCook  *

                            Sour Cream Twists

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Doughnuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Sour Cream
   1      Package       Active Dry Yeast
     1/4  Cup           Warm Water
   2      Tablespoons   Butter Or Margarine -- softened
   3      Tablespoons   Sugar
   1      Teaspoon      Salt
   1                    Egg
   3      Cups          Flour
   2      Tablespoons   Butter Or Margarine -- softened
     1/3  Cup           Packed Brown Sugar
   1      Teaspoon      Cinnamon

Heat sour cream just to lukewarm.

Dissolve yeast in warm water.

Stir in sour cream, 2 Tbsp. butter, the granulated sugar, salt, egg and 1 cup of the flour.  Beat until smooth.

Mix in remaining flour until dough cleans side of bowl.

Turn the dough onto lightly floured board and knead until smooth, about 10 minutes.

Place in a greased bowl; turn greased side up.  Cover and let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when touched.)

Punch down dough and roll into a rectangle, 24x6 inches.

Brush with 2 tbsp. butter.

Mix brown sugar and cinnamon and sprinkle over lengthwise half of rectangle.  Fold other half onto sugared half.

Cut into twenty-four 1" strips.

Holding strips at each end, twist in opposite directions.

Place 2" apart on greased baking sheet, pressing ends of twist on baking sheet.

Cover and let rise until double, about 1 hour.

Heat oven to 375 degrees.

Bake 12 to 15 minutes or until golden brown.

While warm frost with glaze.

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                     *  Exported from  MasterCook  *

                       Sour Cream-Tomato Beef Stew

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Soups & Stews
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        beef chuck steak -- cut into 2x1/2"
                        -- strips
   1      cup           onion -- chopped
   2      tablespoons   vegetable oil
   2      cups          sliced mushrooms
   1      can           whole tomatoes -- (14 1/2 oz.)
   1      can           tomato paste -- (6 oz.)
     1/2  cup           water
   1      tablespoon    sugar
   1 1/2  teaspoons     Worcestershire sauce
     1/2  teaspoon      pepper
     3/4  cup           sour cream
   2      tablespoons   Bisquick baking mix
     1/3  cup           butter -- melted
   1      cup           sour cream

 Cook beef and onion in oil in Dutch oven until brown.

 Stir in mushrooms, tomatoes (with liquid, paste, water, sugar, salt, sauce and pepper; break up tomatoes.

 Heat to boiling; reduce heat.  Cover and simmer, stirring occasionally, until beef is tender, 1 1/2 hour.

 Mix 3/4 cup sour cream and 2 Tbsp. baking mix; stir into stew.  Heat to boiling.

 Mix remaining ingredients; beat 20 strokes.  Drop by spoonfuls on stew.  Bake at 450 degrees until brown, 10 minutes.

5 - 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Sour Dough Hot Cakes #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot Cake & Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        STARTER: Old time recipe.
     1/4  package       granular dry yeast
     1/4  cup           luke warm water
                        Flour

 Dissolve yeast in luke warm water.  Put dissolved yeast into a bowl and add enough flour (3/4 to 1 Cup unsifted) to make a running batter.

 Place in small crock or in large jar.  Do not cover tightly.  Just cover jar with a cloth or place a saucer over the top of the jar.

 Put in a warm place to sour.

 Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep the batter at the same consistency.  You will then have a sour dough starter.

 For really good flavor, dough should be properly soured before using.

 Every time you use some of the starter again add water and flour.

 If you use only occasionally, you may store it in the refrigerator and feed it every week with flour and water.

 Never put any of the mixed batter into the starter.  Keep it perfectly free from fat, egg or other leavening material.

FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar

 Combine all ingredients.

 Bake on a greased griddle.

 These can be made on an ungreased griddle but in that case 1/4 Cup of melted fat must be added.

 To make thinner cake add more milk.

 Bake at 370 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Sourdough Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sourdough started
   2      cups          lukewarm water
   2 1/2  cups          sifted flour
   1      Cup           milk
   3      tablespoons   butter
   3      tablespoons   sugar
   2      teaspoons     salt
   1      package       active dry yeast
     1/4  cup           warm water
   6 1/2  cups          sifted flour
   1      teaspoon      baking soda
                        Vegetable oil

 Measure starter into large bowl; add lukewarm water and 2 1/2 cups flour; mix well.  Let stand, covered in warm place overnight.

 The next morning, heat milk then stir in butter, 2 Tbsp. sugar and 1 Tsp. salt.  Cool to lukewarm.

 Sprinkle yeast over 1/4 Cup warm water.  Let stand 5 minutes.

 Stir yeast into cooled milk mixture; add to starter mixture; beat with wooden spoon until well mixed.

 Beat in 2 cups flour until batter is smooth.

 Mix baking soda with remaining sugar and salt.  Sift evenly over dough; stir gently to mix well.

 Let dough rise, covered in warm place until almost double in bulk, 30 to 40 minutes.

 Mix down dough; gradually beat in remaining flour until dough is stiff enough to clean sides of bowl.

 Knead dough about 5 minutes until smooth and elastic.

 Divide dough in half let rest, covered, 10 minutes.

 Grease bottom of two 9x5x3 inch loaf pans.

 Shape loaves and put in pans.

 Brush tops lightly with oil.

 Let rise about 1 hour until dough has risen to top of pans.

 Bake at 375 degrees for about 50 minutes.

YIELD: 2 Loaves.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Sourdough Bread #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Guides & Tips
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

 Sourdough bread contains slice of history:

 If you are a fan of sourdough bread, you can make it yourself.

 Sourdough bread dates back to rugged pioneer days in the sparsely settled west, when neither yeast nor baking powder were available to leaven bread and biscuits.  The fermented "started" or "sponge" mixture of flour, salt and water which was used as leavening was guarded and prized.  Sharing it was a supreme act of friendship.

 Adding yeast along with the sponge gave sourdough flavor, and you are more sure of getting the same results every time.

 Baking sourdough the first time takes preplaning, because you need to allow four or five days for the starter to ferment.  You will end up with more starter than you need for this sourdough bread, so you don't have to  start from scratch each time, if you want to make the bread on a regular basis.

 YOU REPLENISH YOUR supply by adding equal amounts of bread flour and water - about 1/2 cup of each and a teaspoon of sugar to your leftover starter.  Keep this new batch in a warm spot for about 12 hours, until bubbles.  Then it is ready to use again, or you can store it covered in the refrigerator for at least a week.  You will need to let it warm up again for up to 12 hours to reactivate the fermentation.

 With some yeast in the dough, you will still get good bread, even if your starter varies from time to time.

 If clear liquid forms on the starter, just stir it up.  As long as the starter has a yeasty, slightly sour smell, it is good.  If it begins to smell like vinegar, discard it and start again.

 HIGH PROTEIN bread flour works best because it has strong gluten that gives big loaves the characteristic "chewy" texture, without being heavy and solid.  Homemade sourdough made with bread flour also stays fresh loner than ordinary commercial loaves.

 This same recipe makes bread sticks and dinner rolls at a saving over buying these specialty products.  They freeze well, so it pays to make up a whole recipe of 3 dozen rolls occasionally and thaw out what you need.

BREAD BAKING TIPS:

 To replenish supply of starter, add 1/2 cup bread flour, 1/2 cup water and 1 Tsp. sugar to remaining starter; mix well.  Cover with plastic wrap and place in warm spot for about 12 hours or until starter starts to bubble.

 May be stored in plastic covered container in refrigerator for at least a week.  Before using again, let stand at room temperature for up to 12 hours to reactivate fermentation.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Sourdough Bread #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SOURDOUGH STARTER***
   2      cups          flour
   1      teaspoon      salt
   3      tablespoons   sugar
     1/2  teaspoon      granular yeast
   2      cups          lukewarm water

 Place all ingredients into large glass jar;  stir until mixture is a smooth thin paste.

 Put lid on and set in a warm place to sour; stir several times a day.  In 2 or 4 days the sourdough will be ready.

 At least once a week keep the starter active by adding 1 cup unsifted flour and 1 cup warm water and let stand at room temperature either all night or all day.  The amount of water and flour can be increased for each time as long as the portion is the same.

 Always reserve 1/2 cup or more of starter and keep in the refrigerator after making up a new batch.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Sourdough Bread #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SPONGE (STARTER)*** -- (STARTER):
   1 3/4  cups          bread flour
   1      tablespoon    sugar
   1      tablespoon    salt
   1      package       active dry yeast
   1 1/2  cups          water
                        DOUGH:
   5      cups          bread flour -- up to 6
     1/3  cup           instant nonfat dry milk
   3      tablespoons   sugar
   1      teaspoon      salt
   1      package       active dry yeast
   1      cup           water
   2      tablespoons   butter
   1 1/2  cups          sponge mixture

 Prepare sponge mixture 4 to 5 days prior to use.

 In medium bowl, combine flour, sugar, salt and yeast.

 In a small saucepan, heat water until very warm (120-130 degrees).  Add water to flour mixture; stir for 30 seconds.  Cover with plastic wrap to retain moisture and place in a warm spot (80-85 degrees).  Stir down each day.

 Grease two cookie sheets.  Lightly spoon flour into measuring cup; level off.  In large bowl, combine 2 cups flour, sugar, salt, instant nonfat dry milk and yeast; blend well.

 In small sauce pan, heat water and butter until very warm.  Add warm liquid and 1 1/2 cups sponge to flour mixture.  Blend until moistened; beat 3 minutes at medium speed.  By hand, stir in 2 to 3 cups of flour, a half up at a time.

 On floured surface knead in 1 to 2 cups flour into dough about 10 minutes or until dough is smooth and elastic with blisters under the surface.  Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.  Let rise in warm place until light and doubled in size, about 1 hour.

 Punch down dough several times to remove all air bubbles.  Allow to rest on counter, cover with inverted bowl for 15 minutes.  Divide dough into 2 parts.  Remove air pocket by working dough with hands; shape each piece into a round ball.  Place on prepared cookie sheets.

 Cover, let rise in warm place until dough doubled in size, about 1 hour.  With knife, slash tic-tac-toe design on top of laves.  Heat oven to 400 degrees.  Bake for 20 to 30 minutes until loaves sound hollow when lightly tapped.  Remove from cookie sheets immediately; cool on racks.

 Makes 2 loaves.

BREADSTICKS:  For breadsticks, prepare dough as directed for sourdough bread.  After allowing dough to rest, divide in half.  Prepare one-half of dough as follows.   Divide dough into 36 pieces.

 Roll each piece into an 8-inch rope; place 1-inch apart on prepared cookie sheets.  Cover; let rise in warm place until doubled in size, about 15 to 30 minutes.  Brush sticks with mixture of 1 egg white and 1 Tbsp. water; sprinkle with coarse salt, poppy seeds or sesame seeds.  Heat oven to 400 degrees.  Bake for 15 to 20 minutes or until golden brown.

 Makes 36 bread sticks.

ROLLS:  For rolls, prepare dough as directed for sourdough bread.  After allowing dough to rest, shape dough according to variation desired.

CLOVERLEAF ROLLS:  Grease 36 muffin cups.  Divide dough into 36 parts; divide each part into 3 pieces.   Shape into 1-inch balls.  Place 3 balls in prepared muffin cups.  Cover, let rise in warm place until doubled in size, about 15 to 30 minutes.  Heat oven to 400 degrees.  Bake for 15 to 20 minutes or until golden brown.

 Make 36 rolls.

BOW KNOTS:  Grease 2 large cookie sheets.  Divide dough into 36 pieces. Roll each piece into a pencil-shaped 9-inch roll; tie the loose knots.  Place on prepared cookie sheets.  Cover, let rise in warm place until doubled in size, about 15 to 30 minutes.  Heat oven to 400 degrees.  Bake 15 to 20 minutes or until golden brown.

 Makes 36 rolls.

DINNER ROLLS:  Grease 2 large cookie sheets.  Divide dough into 36 pieces.  Shape each piece into a round ball.  Place on prepared cookie sheets.  Cover; let rise in warm place until doubled in size, about 15 to 30 minutes.  Bake 15 to 20 minutes or until golden brown.

 Makes 36 rolls.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Sourdough Bread And Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SOURDOUGH STARTER***
   1      cup           water
     1/2  cup           sugar
   1      cup           flour

 Let mixture set in a warm place overnight.. Next morning stir mixture and make 3/4 pint to replace the starter storing in refrigerator.  To the remainder of the mixture add:

1 1/2 Cups water 1/4 Cup sugar 1/2 Tsp. salt 1/2 Cup shortening 5 to 6 Cups flour

 Knead on floured board and place in greased bowl.  Let rise until doubled.  Knead again.

 Make into desired parker house roll, bread loaves, pizza etc.

 Dough will keep in refrigerator for several days and use as needed.

 Bake in cold oven set at 350 degrees until golden brown.

 Use the starter at least every ten days or more often if desired.

Makes about 4 dozen parkerhouse rolls or 5 loaves of bread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Sourdough Hot Cakes #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot Cake & Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR SOURDOUGH STARTER***
   2      cups          flour
   2      cups          warm water
   1      package       dry yeast
                        FOR HOT CAKES
   2                    Eggs
   1      tablespoon    sugar
   1      teaspoon      baking soda
   1      teaspoon      salt
   2      tablespoons   butter

 To prepare starter:

  Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a bowl.   Cover with damp cloth and let stand in a warm place overnight or for at least 6 hours.  (If left in oven, there is not need to turn on oven; pilot light will provide enough heat or turn electric oven to "warm".)

To prepare Hot Cakes:

 Measure 1/2 cup sourdough starter and place in closed...

 Heat griddle over medium heat.

 Use 1/4 cup batter for one medium-size hot cake.  Pour onto hot griddle.  Turn hot cake when top is covered with bubbles and edges looked cooked.  Brown on second side.

Serve with honey and melted butter.

Makes 8 Hot Cakes.

 The yarns about Alaska's famous sourdough are as big as the country.  "Sourdough Pete," so the legend goes, first brought it from Michigan at the turn of the century.  The old-time prospectors and pioneers, nicknamed "sourdoughs," wore their precious sourdough starter in a bag inside their shirts and slept with it under the covers to keep it from freezing.  Trappers not only considered it their "staff of life" for the hot cakes, waffles, muffins and bread it made; they also used it for tanning hides!

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Souther Waffles

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Waffles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Boiling Water
   1      Cup           Yellow Cornmeal
   2      Cups          Flour -- sifted
   3      Teaspoons     Baking Powder
   1 1/4  Teaspoons     Salt
   1      Tablespoon    Sugar
   2      Cups          Milk
   2                    Egg Yolks -- well beaten
   3      Tablespoons   Butter -- melted
   2                    Egg Whites -- stiffly beaten

Pour boiling water over corn meal.

Sift flour once, measure, add baking powder, salt, and sugar, and sift again.

Add milk to corn meal then egg yolks and flour, mixing well.  Add butter.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes seven 4-section waffles.


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                     *  Exported from  MasterCook  *

                          Southern  Corn Custard

Recipe By     : Fran Houston
Serving Size  : 6    Preparation Time :0:00
Categories    : Puddings & Custards              Vegetables
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          corn
   1      teaspoon      salt
   2                    eggs -- beaten
     1/8  teaspoon      pepper
   1      cup           milk
   1      tablespoon    sugar

Add milk, salt, sugar, and pepper to beaten eggs.  Add corn.  Put in casserole (1 1/2 Qt. size) and bake at 400 degrees for 40 minutes.

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                     *  Exported from  MasterCook  *

                         Southern Curried Shrimp

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        shrimp -- fresh or frozen
   1                    Egg -- beaten
   1      tablespoon    water
   1      cup           dry bread crumbs -- toasted
     1/2  teaspoon      salt
   1      dash          pepper
   2      teaspoons     curry powder
     1/4  cup           melted fat -- or oil
                        Hot Marmalade Soy dip -- see recipe

 Thaw frozen shrimp; peel.  Remove sand veins; wash.

 Combine egg and water.

 Combine crumbs, curry powder, salt and pepper.

 Dip shrimp in egg; roll in crumbs.

 Place on well greased cookie sheet, 15x12 inches.

 Drizzle fat over shrimp.

 Bake at 500 degrees for 10 minutes or until golden brown.

 Serve with Hot Marmalade Soy Dip.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Southern Dressing

Recipe By     : Mary McKinnon, Beech Island S.C.
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Souther Egg Bread -- see recipe
   1      large         onion -- chopped
   3      stalks        celery -- chopped
   4                    eggs
     1/2  slice         bread
                        stock from turkey
   1      stick         butter
                        salt and pepper -- to taste
                        turkey giblets -- optional

Put your egg bread in laarge mixing bowl.  Break your 1/2 slice of bread in small pices.  add eggs, butter, stock, onions and selery.  Add some salt and pepper to taste. 

I always use a potato masher to get it mixed well.  I always put enough stock to make my dressing slightly soupy.

Place in the oven at 350 degrees until done.

You can add some gibblets if you like.

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                     *  Exported from  MasterCook  *

                     Southern Egg Bread for Dressing

Recipe By     : Mary McKinnon, Beech Island S.C.
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings            Family & Friends
                Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cornmeal -- self rising
   1      cup           boiling water -- * see note
   2      teaspoons     baking powder
   1      teaspoon      salt
   2      teaspoons     shortening
   2                    eggs
   2 1/2  cups          buttermilk

Scald the cornmeal with boiling water.  Cool.
Blend  eggs, buttermilk, shortening and and baking powder.  when cornmeal is cool add milk mixture and throughly blend.

Pour in a well greased pan and bake 25 minutes in moderately hot oven.  


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NOTES : I NEVER USE THE BOILING WATER, JUST THE BUTTERMILK, JUST KEEP ADDING UNTIL IS IS LIKE YOU WANT.
If using buttermilk only, add buttermilk to cornmeal before adding other ingredients.
                     *  Exported from  MasterCook  *

                          Southern Hush Puppies

Recipe By     : Mrs. Warren D. Davis, Yulee, Florida
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cornmeal
   1      tablespoon    all-purpose flour
   1      teaspoon      soda
   1      teaspoon      baking powder
   2      teaspoons     salt
   1      cup           buttermilk
   1                    Egg -- slightly beaten
   2      tablespoons   finely chopped onion
                        Salad oil -- or shortening

 Combine dry ingredients; add buttermilk, egg and onion, stirring well.

 Carefully drop batter by tablespoonfuls into deep hot oil; cook only a few at a time, turning once.

 Fry until hush puppies are golden brown (3 to 5 minutes).

 Drain well on absorbent towels.

Yield:  2 1/2 dozen

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Southern Pecan Bars

Recipe By     : Mrs. Barbara McPherson
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           butter
     1/2  cup           firmly packed brown sugar
   1 1/3  cups          all-purpose flour
     1/2  teaspoon      baking powder
     1/4  cup           finely chopped pecans
                        ***PECAN TOPPING***
   2                    Eggs -- beaten
     3/4  cup           dark corn syrup
     1/4  cup           firmly packed brown sugar
   3      teaspoons     all-purpose flour
     1/2  teaspoon      salt
   1      teaspoon      vanilla extract
     3/4  cup           chopped pecans

 Cream butter and sugar, add flour and baking powder, blending until mixture resembles coarse cornmeal.  Stir in pecans.

 Pat pecan mixture firmly into a well-greased 13x9x2 inch pan.

 Bake at 350 degrees for 10 minutes.

 Cover with Pecan Topping and bake 25 to 30 additional minutes.

 Let cool before cutting into bars.

Yield:  30 bars

PECAN TOPPING:

 Combine all ingredients, except pecans; pour over partially baked crust.  Sprinkle with pecans.

Yield: topping for 30 bars.

Mrs. Barbara McPherson, Liberty, North Carolina

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Southern Pie

Recipe By     : Norma
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           grape nuts
     1/2  cup           warn water
   3                    Eggs
     1/4  cup           sugar
   1      cup           dark corn syrup
   3      tablespoons   butter
   1      teaspoon      vanilla
   1                    Pie crust

 Combine grape nuts in water.

 Add remaining ingredients and pour into pie crust.  Bake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Southern Spoon Bread

Recipe By     : Mrs. C.A. Weber
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           cornmeal
   1      cup           boiling water
   1      teaspoon      salt
   1      teaspoon      baking powder
   2      teaspoons     butter
   2      cups          milk
   2                    Eggs -- beaten

 Pour boiling water on cornmeal, stirring to prohibit lumps from forming.

 Add butter, salt and milk gradually.

 Add baking powder and eggs.

 Beat well and pour into deep, well-greased baking dish and bake for 30 minutes with oven at 350 degrees.

 Serve with a spoon from dish in which bread was baked.

Mrs. C.A. Weber, Seagoville Club

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Soy Barbecued Shrimp

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fresh shrimp
   2      cloves        garlic
     1/2  teaspoon      salt
     1/2  cup           soy sauce
     1/2  cup           lemon juice
   2      tablespoons   finely chopped parsley
   2      teaspoons     dehydrated onion flakes
     1/2  teaspoon      pepper

 Shell and devein shrimp, saving tails on.

 Arrange shrimp in shallow dish.

 In small bowl, mash garlic with salt.  Stir in remaining ingredients.

 Pour marinade over shrimp and thread shrimp on skewers.

 Grill 3 minutes, basting several times.

 Turn.

 Frill 5 minutes more, basting several times.

 Use any remaining marinade as dip.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Spaghetti Pie

Recipe By     : Meredith Corporation, 1980
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal                      Better Homes & Garden
                Family & Friends                 Pasta & Couscous
                Pork & Ham                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        spaghetti
   2      tablespoons   butter or margarine
     1/3  cup           grated parmesan cheese
   2                    eggs -- well beaten
   1      cup           cottage cheese
   1      pound         ground beef
     1/2  cup           chopped onion
     1/4  cup           chopped green bell pepper
   1      cup           tomatoes -- cut up
   6      ounces        tomato paste
   1      teaspoon      sugar
   1      teaspoon      dried oregano -- crushed
     1/2  teaspoon      galic salt
     1/2  cup           shredded mozzarella cheese

Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti).  Stir butter into hot spaghetti.  Stir in parmesan cheese and eggs.  Form spaghetti mixture into a crust in a buttered 10-inch pie plate.  spread cottage cheese over bottom of spaghetti crust.

In skillet cook ground beef, onion, and green pepper till vegetables are tender and meat is browned.  Drain off excess fat.  stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.

/turn meat mixture into spaghetti crust.  Bake uncovered, in 350 degree oven for 20 minutes.  Sprinkle the mozzarell a cheese atop.  Bake 5 minutes longer or till cheese melts.  Makes 6 servings.

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NOTES : May usepork sausage instead of beef is you like.
                     *  Exported from  MasterCook  *

                           Spiced Apple Sticks

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      medium        apples -- sliced
   3      quarts        water
   3      tablespoons   vinegar
   1      cup           sugar
     1/2  cup           light corn syrup
   1      cup           cider vinegar
     2/3  cup           water
   2      teaspoons     whole cloves
   1 1/2  sticks        cinnamon

Wash, peael, core and slice apples into eights lengthwise.  To prevent discoloration, drop slices directly into 5 quaart bowl containing solutionof 3 quarts water and 3 tablesppon vinegar.

Combine sugar, sorn syrup, 1 cup vinegar, 2/3 cup water and speices tied in cheesecloth bag in 4 quart kettle, bring to boil.  Add drained apples, cover.  Boil until apples are translucent, about 3 minutes.  Pack apple stickes into 3 hot pint jars,  cover with syrup, filling to within 1/4" of jar top.  Wipe jars rim.  Adjust lids.  Process in boiling water bath 15 minutes. Start to count proceswing time when water in canner returens to boiling.  Remove jars.

Makes 3 pints.

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                     *  Exported from  MasterCook  *

                           Spiced Orange Wedges

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    oranges
   2      cups          sugar
     1/2  cup           vinegar
  12      whole         cloves
   3      pieces        cinnamon stick

Put whole orange in sauce pan.  Add 1 quart water, bring to a boil; boil 2o minutes, drain and cut into eighths.  combine sugar, 1 1/4 cups water, vinegar, cloves and cinnamon sticks.  Stir over low heat until sugar is dissolved.  Bring to a boil, add pieces of orage and simmer abut 20 minutes.  Cool.  cover and sorte in refrigerator.  Serve as a relish.
makes about 5 cups.

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                     *  Exported from  MasterCook  *

                              Spiced Peaches

Recipe By     : Mary Fletcher
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fresh peaches
   2      cups          water
   1      cup           sugar
                        Salt -- few grains
   2                    whole         cloves per peach -- up to 3
   1      small         cinnamon stick

 Heat water and sugar in large pot to form syrup.  Add cinnamon stick.

 Place 2 or 3 cloves in each peach.

 Add peaches to hot syrup.  Cover and boil gently for 10 to 20 minutes, or until peaches are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Spicy Cajun Shrimp

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Shrimp                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         jumbo shrimp -- finely chopped
     1/4  cup           flour
     1/2  cup           butter
   1      cup           onion -- chopped
     1/2  cup           green pepper -- chopped
     1/2  cup           celery -- chopped
   1      large   clov  garlic -- minced
     1/4  teaspoon      cayenne pepper
   1      tablespoon    lemon juice
   1      cup           water

 Combine flour and butter 8in a large saucepan.  Cook over medium heat, stirring, until it turns golden, about 15 to 20 minutes.

 Add the onion, green pepper, celery and garlic and saute for 20 minutes.

 Add the shrimp and remaining ingredients.  Bring to boil and then simmer for 3 to 5 minutes, or until shrimp are tender.

 Season.

 Serve over a bed of rice.

Serves 4 - 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                   Spicy Chafing Dish Franks And Apples

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       holly farms chicken franks
   1      tablespoon    vegetable oil
     2/3  cup           apple jelly
   1      cup           hot chili sauce
   2      tablespoons   cider vinegar
   2      tablespoons   worcestershire sauce
   2                    green-skinned apples -- unpeeled and cut in
                        -- 1" chunks
                        toothpicks

Cut each frankfurter into 4 pieces. Heat the oil in a skillet and saut the frankfurters for about 4 minutes, turning to cook each side evenly. In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar and worcestershire sauce. Heat gently, stirring often, until hot and the jelly is melted and smooth. At serving time, add the cooked frankfurters and the apple pieces to the sauce. Heat about 5 minutes until the apples and frankfurters are thoroughly warmed. Serve hot with toothpicks for spearing the frankfurters and apples. Yield: 8 - 10 hors d'oeuvre servings.

Busted by Barb at Possum Kingdom Lake Texas




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NOTES : This recipe can be made early in the day, but the apples should be added at the last minute. Pears can be substituted for the apples.

                     *  Exported from  MasterCook  *

                          Spicy Cheese Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Ounces        cream cheese
     1/4  Cup           milk
   2      Tablespoons   sugar
   3      Tablespoons   lime juice -- or lemon
   1      Teaspoon      ground ginger
     1/3  Cup           pecans -- chopped

Into small bowl, measure all ingredients; with mixer at medium speed, beat until smooth.

Serve on melon or papaya wedges, fruit salad, avocado halves.

Makes 1 1/2 cups.


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                     *  Exported from  MasterCook  *

                  Spicy Chili With Sour Cream Dumplings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      cup           chopped onion
   2      cloves        garlic -- crushed
   2      teaspoons     chili powder
   1      teaspoon      sugar
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      can           stewed tomatoes -- undrained (16 oz.)
   1      can           kidney beans -- undrained (15 1/2
                        -- Oz.)
   1      can           tomato sauce -- (15 oz.)
   1      can           chopped green chilies -- undrained (4 oz.)
     1/4  cup           sour cream
     1/4  cup           milk
   1 1/4  cups          Bisquick baking mix

 Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain.

 Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, tomato sauce and green chilies.

 Heat to boiling, stirring frequently; reduce heat.  Cover and simmer, stirring occasionally, 1 hour.

 Mix sour cream and milk in medium bowl until smooth.  Mix in baking mix until soft dough forms.

 Drop dough by 6 spoonfuls onto hot chili.  Cook uncovered over low heat 10 minutes.  Cover and cook 10 minutes longer.

 Sprinkle with snipped parsley if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Spicy Mandarin Muffins

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           mandarin oranges -- cut in half (11
                        -- oz.)
   1 1/2  cups          unsifted all-purpose flour
     1/2  cup           sugar
   1 3/4  teaspoons     baking powder
     1/2  teaspoon      nutmeg
     1/2  teaspoon      salt
     1/4  teaspoon      allspice
     1/3  cup           sweet cream butter -- softened
     1/2  cup           milk
   1                    Egg -- beaten
                        TOPPING:
     1/4  cup           sugar
     1/2  teaspoon      cinnamon
     1/3  cup           sweet cream butter -- melted

 Preheat oven to 350 degrees.  Line medium muffin cups with paper baking cups.

 Drain mandarin oranges thoroughly; set aside.

 In large mixing bowl combine dry ingredients.  Cut in butter until mixture resembles a coarse meal.  Add milk and egg; stir just until dry ingredients are moistened.  Gently stir in oranges.

 Fill muffing cups 3/4 full.

 Bake at 350 degrees for 20 - 25 minutes.

 Combine sugar and cinnamon for topping.  While hot, dip tops of muffins into melted butter, then roll in sugar mixture.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Spicy Prawns With Paneer

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Indian                           Spicy
                Seafoods                         A-T N T Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Cooked king prawns
                        (jumbo shrimp)
 175      g             Paneer (see below)
                        *Substitute with Ricotta
                        Cheese
   2      T             Tomato puree (paste)
   4      T             Greek-style yoghurt
   1 1/2  ts            Garam masala
   1      t             Chilli powder
   1      t             Garlic pulp
   1      t             Salt
   2      ts            Mango powder (amchur)
   1      t             Ground coriander
   8      T             Butter
   1      t             Corn oil
   3                    Fresh green chillies
                        Chopped
   3      T             Chopped fresh coriander
     2/3  c             Single (light) cream

  1. Peel the king prawns(jumbo shrimp) and cube the paneer.

  2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder,  garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side.

  3. Melt the butter with the oil in a deep frying skillet or wok. Lower the  heat slightly and quickly fry the paneer and prawns for about 2 minutes.   Remove with a slotted spoon and drain on kitchen paper towels.

  4. Pour the spice mixture into the fat left in the pan and stir-fry for  about 1 minute.

  5. Add the paneer and prawns and cook for 7-10 minutes, stirring  occasionally, until the prawns are heated through.

  6. Add the fresh chillies and most of the coriander and pour in the cream.  Heat through for about 2 minutes, garnish with the remaining coriander and   serve with rice.

  Home-Made Paneer
  ================
  To make paneer at home, bring 1 litre or 4 cups milk to the boil over a  low heat. Add 2 Tbl lemon juice, stirring continuously and gently until  the milk thickens and begins to curdle. Strain the curdled milk through a  sieve (strainer) lined with a muslin (cheesecloth). Set aside under a  heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm  thick.

  Make the paneer a day before you plan to use the recipe; it will then be  firmer and easier to handle. Cut and use as required; it will keep for  about one week in the refrigerator.

  TNT: Imran C.

Date: Sun, 05 Jul 1998 20:40:35 -0400   by: RecipeLu <recipelu@interlog.com>




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                     *  Exported from  MasterCook  *

                            Spinach Bacon Dish

Recipe By     : Shirlie Tremple
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      bags          frozen spinach
   1      pound         bacon
     1/3  cup           vinegar
   1      large         white onions
   1      tablespoon    sugar

Fry bacon till crisp, drain and crumble, set aside.

Reserve enough bacon fat to brown onion, then dup in spinach, vinegar, sugar and crumble bacon.  Bring to a boilk.  simmer 30 minutes. Garnish with 2 hard boiled eggs, finely chopped.

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                     *  Exported from  MasterCook  *

                              Spinach Balls

Recipe By     : Neil, Beech Island, S.C.
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      frozen chopped spinach -- thawed and drained
   1      medium        onion -- chopped
   6                    eggs -- beaten
   1      teaspoon      accent seasoning mix
     3/4  cup           melted butter
   2      cups          Pepperidge Farm Herb Stuffing mix
     1/2  cup           parmesan cheese
   1      teaspoon      pepper
     1/2  teaspoon      thyme
   2      teaspoons     garlic salt

Mix all ingredients and shape into small balls.  Place on a cookie sheet and bake at 350 degrees for approxmiately 25 minuttes.

Yield 60 balls or 100 if using a teaspoon for each ball.

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NOTES : Date: Thu, 16 Jul 1998 13:59:37 -0400
From: Judy Ryder <homebod@bangornews.infi.net>
Subject: recipelu Review and Recipes

For the family reunion I used Barb at PK's recipe for spinach balls. Sent DH to the grocery store for the spinach because I forgot it. Welllllll he came  back with chopped broccoli instead. Soooooo I added 1 teaspoon summer  savory and used Mrs. Dash Garlic in place of the accent seasoning. Added a  bit more cheese and used 1/2 teaspoon garlic powder in place of the garlic  salt. Made a double batch and did not have even one to bring home. Thanks  Barb!! a very flexible recipe. I'd give it ***** yep 5 stars.

                     *  Exported from  MasterCook  *

                               Spinach Dip

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           hellmann's real mayonnaise
   1 1/2  cups          sour cream
   1      package       frozen chopped spinach -- thawed & drained
   1      package       knorr vegetable sour and recipe mix
   1      can           water chestnuts -- drained, chopped,
                        -- optional
   3                    green onions -- chopped

Stir all ingredients until well mixed.

Cover; chill.

Makes 3 cups.

Busted by Barb


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                     *  Exported from  MasterCook  *

                              Spinach Dip #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dips                             Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          mayonnaise
     1/2  cup           parsley sprigs
     1/2  small         onion -- cut up
   1      small         garlic clove
   1      tablespoon    lemon juice
     1/4  teaspoon      pepper
  10      ounces        frozen chopped spinach -- thawed

In covered blender container blend all ingredients at high speed until finely chopped and mixed well.  Ccover, refrigerat at least 4 hours.

Makes 2 3/4 cups

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                     *  Exported from  MasterCook  *

                              Spinach Salad

Recipe By     : Linda
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        crisp bacon -- crumbled
   4                    Hard cooked eggs -- chopped
     1/2  package       frozen green peas
     3/4  cup           mayonnaise
     3/4  cup           Miracle Whip
     1/2  cup           Swiss cheese -- grated
                        Fresh spinach
                        Salad greens

 Fill a 3 qt. rectangle casserole with bite size pieces of raw spinach and salad greens.

 Layer bacon, eggs & peas on top.  Cover with a mixture of mayonnaise & Miracle Whip.

 Top with cheese.

 Seal with Saran Wrap and chill for 24 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Spirited Sprouts

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      frozen Brussels sprouts
   6      Strips        bacon
     1/2  cup           minced onion
   1      cup           sour cream
   1      teaspoon      salt
     1/4  teaspoon      Tabasco sauce

 Cook Brussels sprouts as directed on package, drain, and keep warm.

 Fry bacon until crisp, drain on paper towel, and crumble.

 Pour off bacon fat reserving enough to saute onion.

 Saut onion until tender and, using a strainer, drain off all excess fat.

 Blend onion, crumbled bacon, salt and Tabasco sauce with sour cream.

 Pour over sprouts.  Reduce heat to low and stir lightly until well mixed.  DO NOT BOIL.  Place in serving dish and sprinkle with paprika.

Serves 4 - 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                 Spring Onion soup with Watercress Puree

Recipe By     : Summer 1980
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews                    Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           unsalted butter
   4      cups          thinly slice spring onions -- tender tops also
   3      tablespoons   all-purpose flour
   2      cups          chicken stock
   2      cups          milk -- plus 2 tablespoons
   1      teaspoon      salt
     1/8  teaspoon      fresh ground pepper
   2      bunches       watercress sprigs -- stems removed
   2      tablespoons   heavy cream

1.  Melt butter in large sauce pan over medium heat.  When foam subsides, add onions, saute until wilted abut 4 minutes.  Reduce heat to low.  Cover pan, sweet onions stirring occasionally,, until tender about 15 minutes. (Do not allow onions to brown)  Sprinkle flour over onions, cook, stirring constantly, about 4 minutes.

2.  Heat chicken stock, milk, salt and pepper in medium saucepant to simmering.  Gradually whisk stock mixture into onion mixture.  simmer, stirring constantly until soup begins to thicken, about 5 minutes.  Simmer, covered, stirring occasionally. 20 minutes.  Puree soup in batches in food processor or blender until smooth.

3.  While soup is simmering, plunge watercress into large saucepan of simmering watre. Cook 30 seconds.  Drain, Squeeze to extract all moisture, combine in blender with 2 tablespoons milk, puiree until completely smooth.  Add cream, process only long enough to blend.

4.  Ladle soup into heated soup bowls.  Add watercress puree to soup. Swirling the green cream against the white soup with small spoon.

Tip:  2 1/2 cups sliced leeks (white parts only)  plus 1 1/2 cup sliced green onions can be used.

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                     *  Exported from  MasterCook  *

                             Squash Casserole

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cooked squash -- drained
   1      cup           chopped onion
     3/4  stick         butter or margarine -- melted
   1      cup           evaporated milk
   1      package       sharp cheddar cheese -- grated
   2      cups          pepperidge Fram Dressing
          dash          salt and pepper

Mix all ingredients and pour into well greased casserole dish.

Bake 40 minutes at 375 degrees.

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                     *  Exported from  MasterCook  *

                           Squash Casserole #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Yellow squash
   2      tablespoons   grated onion
   1      small   jar   pimiento
     1/2  cup           grated cheese -- up to 1
     3/4  cup           cracker crumbs
   1                    Egg
     1/2  stick         margarine
     1/4  cup           milk
                        Salt -- to taste

 Clean squash well and cut in 1/2 inch slices and boil or steam until tender.  Cool at least slightly.  Drain and mash.

 Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and salt.

 Bake in a greased casserole dish at 350 degrees for about 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Squash Casserole #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Yellow squash
   1      cup           sour cream
   1      can           mushroom soup -- or chicken soup
   2      tablespoons   grated onion
   1                    Carrot -- grated
                        Wheat germ
                        Butter

 Clean squash well and cut into 1/2 inch slices and stem until tender.  It's important to drain well.

 Add sour cream, soup, onion and carrots.

 Top with wheat germ and dot with butter.

 Bake 30 minutes at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Squash Casserole #3

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Casseroles
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        squash -- sliced
   1      small         onion -- chopped
                        Salt and pepper to taste
   1      tablespoon    melted butter
   1                    cream of chicken soup -- undiluted (10 3/4
                        -- oz.)
   8      ounces        sour cream
   2      tablespoons   chopped pimiento
     1/2  cup           melted butter
   1      package       herb-seasoned stuffing mix. -- (8 oz.)

 Cook squash and onion until tender in a small amount of boiling salted water; drain.  Season with salt, pepper, and 1 Tbsp. butter; stir in chicken soup, sour cream and pimiento.

 Combine 1/2 Cup butter and stuffing mix, stirring until well blended.  Combine half of stuffing mix and squash mixture.  Spoon into 2-qt. casserole dish.  Top with remaining stuffing mix.

Bake at 375 degrees for 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Squash Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings & Stuffings            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          yellow squash
     1/2  cup           chopped onion
     1/2                green pepper -- chopped
     1/2  cup           chopped celery
     1/2  cup           butter -- melted
   5      cups          crumbled cornbread
   2      cups          milk
  10      ounces        cream of chicken soup -- canned
   1      teaspoon      salt
     1/4  teaspoon      pepper
                        sage -- to taste

Cook oniions, pepper and celery in butter until soft.  Add to cornbread, stir well.

Stir in remaining ingredients, mix well.

Pour into greased 9x13x2 dish.  Nbake 50 minutes at 400 degrees.

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                     *  Exported from  MasterCook  *

                              Squash Loaves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
   1 1/2  cups          vegetable oil
   2      cups          shredded squash
   1 1/2  cups          sugar
   1      teaspoon      vanilla
   3 1/3  cups          all-purpose flour
   2      teaspoons     baking soda
   1      teaspoon      baking powder
   1      teaspoon      salt
   1      teaspoon      cinnamon
   1      teaspoon      cloves
     2/3  cup           chopped nuts

 Heat oven to 250 degrees.

 Grease and flour 2 loaf pans, 9x5x3 inches.

 Beat eggs, oil, squash, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute.

 Add flour, baking soda, baking powder, salt, cinnamon and cloves.  Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds.  Beat on medium speed 45 seconds.

 Stir in nuts.

 Spread in pans.

 Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.

 Cool 10 minutes; remove from pans.

 Cool completely before slicing.

 Refrigerate leftover bread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Squash Pickles

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Southern Living
                Sent To Sherilyn                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        yellow squash -- sliced 1/4" thick
     1/2  cup           pickling salt
   2      small         onions -- thinly sliced
     1/2  cup           sugar
   1 1/2  cups          vinegar -- 5% acidity
   3      tablespoons   dry mustard
   1      tablespoon    ground ginger
   1      tablespoon    curry powder
   6      whole         peppercorns

Layer squash and salt in a large glass or plastic container.  Cover and let stand about 4 hours.  Rinse squash several times in cold water; drain well.

Place squash and onion in a large Dutch oven.  Combine remaining ingredients in a small, heavy saucepan, mixing well.  Bring to a boil; boil 5 minutes, stirring often.

Pour vinegar mixture over squash; bring mixture to a boil, and cook 5 minutes or just until squash is crisp-tender.  Pack into hot sterilized jars, leaving 1/4-inch headspace.

Cover at once with metal lids, and screw bands tight.  Process in boiling-water bath for 15 minutes.

Yield:  about 2 pints.

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                     *  Exported from  MasterCook  *

                              Squash Puppies

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        yellow squash -- thinly sliced
   3                    egg -- beaten
   1      cup           self-rising cornmeal
   1      cup           vegetable oil
                        salt -- to taste

Dip squash into eggs, roll in cornmeal.  Drop squash into preheated oil, fry until golden brown.  Remove from heat, add salt.

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                     *  Exported from  MasterCook  *

                        St. Marcarius' Sugarplums

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   chocolate chips
   3      tablespoons   pecan pieces
   2      teaspoons     powdered instant coffee
   1      tablespoon    warm water
   1      cup           pitted prune halves
   2                    egg whites
     1/8  teaspoon      cream of tartar
     1/2  cup           sugar

In a food processor fitted with a metal blade, or electric blender, chop chocolate chips and pecans until fine.

In a small bowl dissolve 1 tsp. of the coffee in water.

Add pecan mixture mixing to form a paste.

Fill prune halves with pecan mixture equally divided; set aside

In small bowl beat egg whites with cream of tartar to form soft peaks.  Gradually add sugar, beating to form stiff peaks.

Stir in remaining instant coffee with fork, dip filled prunes in meringue mixture.

Place on greased baking sheets about 2" apart.  Bake in 300-degree oven 35 to 40 minutes until dry.  Remove to wire racks to cool.

Dust with powdered sugar and grated chocolate, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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NOTES : Sugarplums may be stored up to 1 week loosely wrapped in waxed paper.



                     *  Exported from  MasterCook  *

                     Stained Glass Window Fruit Cake

Recipe By     : Ella Bailey
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Christmas
                Holiday                          Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        pitted dates
   1      pound         candied pineapple chunks
   1      pound         candied cherries
   2      pounds        pecan halves -- or walnuts
   2      cups          all-purpose flour -- sifted
   2      teaspoons     baking powder
     1/2  teaspoon      salt
   4                    eggs -- beaten
     1/2  cup           Dark corn syrup -- Karo
     1/4  cup           firmly packed brown sugar
     1/4  cup           corn oil -- mazola

Grease 10x4 inch tube pan.  Line with preased paper.  Mix fruit and nuts.  Sift dry ingredients, mix eggs, syrup, sugar and oil.  Gradually beat in dry ingredients, pour over fruit mixture and mix well.  firmly pack into pan.  Bake in 275 degree oven about 2 hours 15 minutes or untio top appears dry.  Cool in pan.
May be baked in 2 9x5x3-inch loaf pans.  Top with Holiday corsage and green velvet ribbon. Or Put fruits and nus on top.

NOTE:  I line my pans with brown paper, you can use wax paper.  Also I put a pan of water on the rack under cake while it is baking for moisture.

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                     *  Exported from  MasterCook  *

                       Stars And Stripes Shortcake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          fresh berries -- washed
     1/2  cup           + 1 Tbsp. sugar -- divided use
                        Non-stick cooking spray
   1 1/2  cups          oat bran
   2      cups          all-purpose flour
   1      tablespoon    baking powder
     1/2  teaspoon      salt
     1/2  cup           vegetable oil
   2      large         egg whites
     2/3  cup           skim milk

 Combine berries with 1/4 cup sugar and let stand for 30 minutes at room temperature.

 Preheat oven to 450 degrees.  Spray cookie sheet with cooking spray.

 Combine oat bran and flour with 1/4 cup sugar, baking powder and salt.

 Cut oil into oat bran mixture with pastry blender or with fork until mixture resembles coarse crumbs.

 Combine egg whites with milk and add to oat bran, stirring until just moistened.

 Sprinkle cutting board with a little flour.  With rolling pin, roll the shortcake dough to 1/2" thickness.

With medium-size star-shaped cookie cutter, cut dough into stars.  Try to keep dough scraps to a minimum and reroll dough only 1 time so it doesn't toughen.  Place stars on cookie sheet.  There should be 16 stars.  Sprinkle with sugar.

 Bake stars for 10 minutes or until they are lightly browned and firm to the touch.  Remove stars from cookie sheet and cool for 10 minutes on a wire rack.

 Place 2 stars in each serving bowl and cover with fruit.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                  Steak

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         steaks
                        flour
                        salt
                        pepper
                        garlic
   2                    onions -- sliced
   1      cup           water
   1      can           tomatoes
   1                    green pepper

Beat steak, brown on both sides in hot fat, and add the remaining ingredients, cover and simmer until meat is tender 1 or 2 hours.

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                     *  Exported from  MasterCook  *

                        Steak And Peppers Italian

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef & Veal                      Brand Names & Ads
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      jar           Ragu Italian Cooking Sauce
   3      pounds        London Broil steak
   2      medium        green peppers
                        Oil

 Preheat broiler.

 Cut steak in 3/8" thick slices.

 Cut peppers into thin strips.

 Saut peppers in oil until tender.

 Add Ragu sauce.  Simmer 10 minutes.

 Broil steak slices 3 minutes on each side.

 Arrange on platter, spoon sauce over them.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Steak Diane

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Filet Mignons -- or other type of
                        -- steak of your
                        -- choice
     1/8  teaspoon      salt
     1/8  teaspoon      freshly ground pepper
   2      tablespoons   butter
   1      teaspoon      Dijon style mustard
   1      tablespoon    shallots -- minced
   1      tablespoon    butter
   1      tablespoon    lemon juice
   1 1/2  teaspoons     Worcestershire sauce
   1      tablespoon    fresh chives -- minced
   1      teaspoon      brandy
   1      tablespoon    fresh parsley -- minced
                        Salt & pepper to taste

 Season both sides of steaks with salt and pepper.

 Melt butter in a heavy skillet; add mustard and shallots.  Saut over medium heat 1 minute.

 Add steaks and cook approximately 3 minutes on each side for medium rare.  Remove steaks to serving plate and keep warm.

 Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives.  Cook for 2 minutes.

 Add brandy; pour over steaks.  Sprinkle parsley over top of steaks.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Steak Mandarin

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         flank steak
   1      tablespoon    dry sherry
   3      tablespoons   soy sauce
   1      tablespoon    cornstarch
   1                    sweet green pepper, whole
   8 1/2  ounces        waterchestnuts, canned -- drained
   3      tablespoons   vegetable oil
  16      ounces        bean sprouts -- canned, drained
     1/2  teaspoon      salt
     1/2  teaspoon      sugar
  11      ounces        mandarin oranges -- canned, drained

Cut flank steak diagonally into paper thin strips. (1x1/2x1/4 inch).
Marinate steak in sherry and soy sauce about 10 minutes.  Stir in cornstarch to coast each piece.
Meanwhile, wash and cup pepper, remove seeds and cut into 1x1/2 inch wide strips to make 1/2 cupl.  Cut waterchestnus into 1/4 inch thick sllices.
In a skillet or wok, heat remaining oil, stir-fry steak until it turns grey, return vegetables to skillet. stir-fry until heated through.  Mix in mandarin oranges, heat and serve.
Makes 4 or 5 servings. 

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                     *  Exported from  MasterCook  *

                               Steak Strips

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Microwave
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         top sirloin steaks -- sliced into thin
                        -- strips
   1      can           tomatoes -- diced (10 oz.)
   1      cup           carrots -- thinly sliced
     1/2  cup           onion -- finely chopped
     1/2  teaspoon      basil
     1/4  teaspoon      oregano
   4      tablespoons   flour
   2      teaspoons     salt
     1/4  teaspoon      pepper
     1/4  teaspoon      cumin
   1      tablespoon    peanut oil
   1      cup           zucchini -- thinly sliced
   1 1/2  cups          mushrooms -- sliced

Pour juice from tomatoes into a microwave-safe dish and add carrots, onion, basil and oregano.  Cover and microwave on high power for 4 minutes, stirring once during that time.

Combine flour, salt, pepper, cumin; dredge steak strips.

Add oil to an oblong microwave-safe baking dish and spread steak strips over bottom.  Cover and cook on medium power for 6 minutes, stirring once during that time.

Stir in carrot mixture, tomatoes, zucchini and mushrooms.  Cover and continue cooking on medium power for 12 minutes, stirring 3 or 4 times.  Let stand 3 minutes.

Serve with rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Steamed Mince Meat Pudding

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Puddings & Custards              Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       None Such Condensed Mince Meat -- (9 oz.)
   1      cup           orange juice
   1      teaspoon      grated orange rind
   2                    Eggs
     1/2  cup           firmly packed dark brown sugar
   1      tablespoon    rum flavoring
     1/2  cup           dry bread crumbs
   1      cup           unsifted flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
     1/2  cup           chopped walnuts

 In small saucepan, break mince meat into pieces; add juice and rind.  Boil briskly 2 minutes, stir occasionally.  Cool.

 In large mixer bowl, beat eggs until lemon-colored:  add sugar and flavoring.  Stir in crumbs and mince meat.

 Sift together dry ingredients; blend into egg mixture.  Stir in nuts.

 Turn into well-buttered 1 quart mold; cover with aluminum foil.

 Place a trivet in a deep kettle; add hot water to a depth of 2".  Place mold on trivet.  Cover kettle.  Bring water to a boil; reduce heat to low and steam 1 hour.  Remove from kettle; unmold.

 Serve with Brandied Hard Sauce (see  recipe).

 Garnish as desired.

 Refrigerate leftovers.

TIP:   This pudding can be made ahead and frozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      Steamed Salmon With Asparagus

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Heavy duty aluminum foil
   2                    Salmon steaks
   4      stalks        fresh asparagus -- up to 5
   2      tablespoons   Lemon Parsley Butter
                        Salt and cracked pepper

 Preheat oven to 325 degrees.

 Tear of two 18" lengths of foil.

 Place salmon steaks on each piece of foil.  Place washed asparagus on top of salmon.

 Season steaks and pour butter over top.

 Wrap the foil in envelope style, tightly.

 Bake for 20 - 25 minutes.

 Asparagus will be crisp-tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Stew-Da-Loo

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef & Veal                      Brand Names & Ads
                Soups & Stews                    Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        cubed lean beef for stew
   2      tablespoons   shortening
   3 1/2  cups          water
   1      medium        onion -- sliced
   1      tablespoon    Heinz Worcestershire Sauce
     1/4  teaspoon      pepper
   6      medium        potatoes -- cubed
   4      medium        carrots -- cut into 1/4"
                        -- slices
   2      medium        onions -- cut into eighths
   1      cup           Heinz Tomato Ketchup
     1/2  cup           dry red wine
   1      package       frozen peas -- (10 oz.)

In large saucepan or Dutch oven, brown meat well in shortening.

Add water and next 4 ingredients.

Cover; simmer 45 minutes or until meat is almost tender, stirring occasionally.

Add potatoes, carrots and onions.

Cover; simmer 30 minutes or until vegetables are tender.

Stir in ketchup, wine and peas.

Cover; simmer 20 minutes longer.

Thicken sauce with flour/water mixture, if desired.

Makes 8 - 10 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Stewed Chicken 'n Dumplings

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        stewing hen -- or large
                        -- broiler-fryer
   3      cups          sifted flour
   1      teaspoon      salt
   2      teaspoons     baking powder
     1/2  cup           shortening
   1      Cup           milk

Cut chicken into serving pieces and place in large kettle with salted water to cover.  Cover and bring to boil, then reduce flame to simmer and cook until tender.

While chicken is cooking combine flour, salt baking powder.

With pastry blender, fork or two knives, cut in shortening.

Add milk, mixing well.

Turn out onto lightly floured board or pastry cloth and knead lightly.

Roll out to 1/8" thick.  Cut into strips.

When chicken is tender, drop strips into kettle.  Cover and continue simmering 20 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Stewed Okra, Corn & tomatoes

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Family & Friends                 Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          okra -- sliced
   1      small         onion -- chopped
   2      tablespoons   bacon drippings
   2      cups          tomatoes -- cooked or canned
   1      small         whole kernel corn -- canned
  12      teaspoons     salt
                        pepper -- to taste

Lighly brown okra and onion in fat; add tomatoes, corn salt and pepper.  Cook over moderate heat for 20 minutes or until thickened.  Stir occasionally.

6 - 8 servings.

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                     *  Exported from  MasterCook  *

                     Stir-Fried Chicken with Walnuts

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chicken                          Oriental
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         skinless boneless chicken breast -- cut into 1/2" cubes
   2      teaspoons     cornstarch
   1      tablespoon    sherry
   2      tablespoons   oil
   1      cup           walnuts -- coarsely chopped
   1      teaspoon      minced ginger root
     1/2  cup           bamboo shoots -- sliced
     1/4  cup           chicken stock

In mixing bowl combine chicken cubes, cornstarch and sherry.  Toss to coat.  Allow to stand 15 minutes, stirring occasionally.

Preheat oil in electric wok at 350 degrees.  Add walnuts and stir fry 2 to 3 minutes.  Remove and drain.  

Increase temperature setting to 375 degrees.  Add ginger, stir fy 30 seconds.  Add chicken mixture, stir fry 2 minutes, push up sides of wok, add bamboo shoots, stir fry 1 minute.  Add stock and combine all ingredients.  Cover wok and cook 2 to 3 minutes.  Add walnuts just before serving.  Reduce setting to warm for serving.

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                     *  Exported from  MasterCook  *

                        Stone Jar Molasses Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          sifted flour
   1      teaspoon      baking powder
   1 1/2  teaspoons     ginger
   1      teaspoon      salt
   1      cup           molasses
     1/2  cup           butter
   2      teaspoons     soda

 Sift flour once, measure, add baking powder, ginger and salt, and sift again.

 Heat molasses, remove from fire; add butter and soda.  Add flour gradually.  Chill.

 Roll very thin on slightly floured board.  Cut with floured cooky cutter.

 Bake in moderate oven (350 degrees) 10 minutes.  Remove from pan carefully.  Cool.

 Store in stone jar.

Makes 3 1/2 Dozen cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Strawberries

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Eagle Brand milk
   1      cup           almonds
   1      cup           coconut -- Angel Flake
   1                    Family size strawberry jello
   1      teaspoon      vanilla

Color coconut green.

Shape like strawberry.  Roll in red sugar and put whole clove on each.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Strawberries #2

Recipe By     : Hazel
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         boxes strawberry jello
   1      can           condensed milk, sweetened
   1      can           coconut flakes
                        **Red Sugar**
                        powdered sugar
                        strawberry gelatin powder

Mix first 2 ingredinet together and refregrate overnigh.

Next day add coconut and shape into berries and roll in red sugar. (Make of powereed sugar and strawberry jello)

Take almon slivers died green from stems

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                     *  Exported from  MasterCook  *

                            Strawberry Crepes

Recipe By     : Janis Alling
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CREPES:
   4                    Eggs
   1      cup           flour
     1/2  cup           milk
     1/2  cup           water
                        salt
   2      teaspoons     melted oleo
   2      teaspoons     sugar
   1      teaspoon      vanilla
                        FILLING:
   2      cups          whipped cream
   6      ounces        cream cheese
   1 1/2  cups          powdered sugar
   2      cups          strawberries -- no juice, up to 3

 Measure all ingredients for crepes except flour.  Beat.  Gradually add flour.

 Cook, spread very thin only on one side.

 Fill crepe with filling and roll up.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Strawberry Glaze

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    corn starch
     1/4  cup           water
     1/3  cup           light corn syrup
     1/4  cup           crushed fresh strawberries
   1      teaspoon      lemon juice
                        Red food coloring

 Mix corn starch, water and corn syrup until smooth.

 Add crushed fresh strawberries.

 Bring to boil, stirring constantly, and boil 1 minute.

 Strain.

 Stir in lemon juice and red food coloring.

 Cool slightly.

 Arrange whole strawberries on cake; cover with glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Strawberry Jam

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          crushed strawberries
   7      cups          sugar
   1      Box           fruit pectin
     1/2  teaspoon      butter or margarine

 Boil jars on rack in large pot filled with water 10 minutes.  Place flat lids in saucepan with water.  Bring to boil; remove from heat.  Let stand in hot water until ready to fill.  Drain well.

 Remove stems from strawberries and crush.

 Combine berries, butter and fruit pectin in 8 quart pot.  Bring mixture to full rolling boil over high heat, stirring constantly.

 Quickly add sugar to fruit mixture.  Bring to full rolling boil and boil 1 minute, stirring constantly.

 Remove from heat.  Skim off any foam.

 Fill all jars quickly to 1/8" of tops.  Wipe jar rims.  Cover quickly with flat lids.  Screw bands tightly.

 Invert jars for 5 minutes, then turn upright.  After 1 hour check seals.  Or use water bath method.

Makes 8 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Strawberry Preserves

Recipe By     : Miss Julia Hunter
Serving Size  : 1    Preparation Time :0:00
Categories    : Jams, Jellies & Preserves        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          berries and juice -- fresh frozen
   3      cups          sugar

 Thaw berries completely; overnight, if possible.

 Measure berries and juice into deep kettle.

 Add sugar and mix with light strokes until sugar is partially dissolved.

 Place kettle over full flame and bring mixture to a full, rolling boil.  Boil 12 minutes.

 Skim off foam and let berries stand until thoroughly cold.

 Seal with paraffin in tempered jars.

Makes 2 1/2 pts.

Preserves should be made in this quantity.  do not double; make several cooking.

Recipe courtesy of Miss Julia Hunter, Home Economics Department, Lone Star Gas Company

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Strawberry Shortcake

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SHORTCAKE:
   2      cups          all-purpose flour
   2      tablespoons   sugar
   1      tablespoon    baking powder
     1/2  teaspoon      salt
     1/2  cup           butter or margarine
   1                    Egg -- beaten
     2/3  cup           light cream
                        ***STRAWBERRIES***
                        Butter or margarine -- softened
   1      cup           whipping cream
   3      cups          strawberries -- sweetened halved,
                        -- up to 4

 Prepare and bake shortcake in 8 x 1 1/2" round baking pan; remove from pan and cool on rack about 5 minutes.

 In mixing bowl stir together the flour, sugar, baking powder and salt.  Cut in the butter till mixture resembles coarse crumbs.

 Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten.

 Spread dough in greased 8 x 8 x 2" baking pan, building up edges slightly.

 Bake in a 450 degree oven for 15 to 18 minutes or till done.  Remove from pan and cool slightly.

 Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully.

 Place bottom layer on serving plate.

 Spread a little soften butter over bottom layer.

 In chilled bowl whip cream to soft peaks (tips curl over).

 Spoon half of the strawberries and the whipped cream over bottom cake layer.

 Top with second layer.

 Spoon remaining strawberries and whipped cream over the top.

 Serve while cake is still warm.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Strawberry-Lemon Parfait

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Jell-O & Parfait Deserts         Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     grated lemon rind
   1      cup           thawed Bird's Eye cool Whip Whipped
                        -- Topping
   2      cups          sliced fresh strawberries -- or peaches
                        -- sweetened

 Fold lemon rind into whipped topping.

 Layer in 4 dessert glasses with strawberries.

 Chill.

NOTE:  Recipe may be doubled, using 1 3/4 cups thawed whipped topping.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Strawberry-Orange Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       strawberry flavored gelatin -- (3 oz.)
   1      package       orange flavored gelatin -- (3 oz.)
   1      Carton        -- (16 oz.) plain
                        -- yogurt
   1 1/2  cups          boiling water
   1      package       frozen strawberries -- (10 oz.)
   1      cup           white grape juice
   2      cans          mandarin orange segments -- drained (11 oz.
                        -- each)
                        Salad greens

 Stir 1 tsp. strawberry and 1 tsp. orange gelatin (dry_ into yogurt;; refrigerate.

 Pour boiling water on remaining strawberry and orange gelatin in bowl; stir until gelatin is dissolved.

 Stir in strawberries; break apart with fork.

 Stir in grape juice; refrigerate until partially thickened.

 Stir in orange segments.

 Pour into 6 cup ring mold.

 Refrigerate until firm.

 Unmold on salad greens.

 Serve with yogurt mixture.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Stripe-It-Rich Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       cake mix or pudding-included cake mix -- (2 layer size)
   2      packages      lemon pudding & pie filling -- (4-serving size
                        -- each)
   1      cup           granulated sugar
   1      cup           confectioners sugar
   2                    Eggs -- slightly beaten
   4 1/2  cups          water
   2      tablespoons   butter or margarine

 Prepare cake mix as directed on package, baking in 13x9 inch pan.

 Remove from oven.  Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with a plastic drinking straw, using a turning motion to make large holes).  Holes should be at 1" intervals.

 Only after poking holes, combine pudding mix with sugars and eggs in saucepan.  Gradually stir in water; add butter.  Cook and stir over medium heat until mixture comes to a full boil.

 Quickly, pour hot [pudding evenly over warm cake, into the holes to make the stripes and over the top to "frost" the cake.

 Chill at least 2 hours.

 Store cake in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Stuffed Chicken Breasts

Recipe By     : The Butcher
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         boneless chicken breast
   1      cup           pitted black olives -- chopped
   3      tablespoons   butter
   1 1/2  teaspoons     seasoned salt
     1/4  teaspoon      thyme
     1/4  teaspoon      white pepper
     1/8  teaspoon      paprika
   1                    egg yolk
     1/2  teaspoon      lemon juice

Cut chicken breasts in half lengthwise. Loosen skin from breasts, leaving skin attached at the thicker edge.  Mix together soft butter with onion, type, salt and pepper.  Mix in the chopped olives.  Spread over chicken breasts and fold skin over and secure with toothpicks.
Place chicken, skin side up, in baking dish.  Mix remaining butter with paprika and srread over skin.  Bake at 350  degrees for 30 minutes.  Set chiken on warm wplattwr.  Pour pan drippings into small sacue pan.  Beat egg yolk and add to drippings.  Stir constantly over low heat until thickened.  Stir in lemon juice.  Pour sauce over chicken.

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


                     *  Exported from  MasterCook  *

                        Stuffed Chicken Breasts #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         chicken breasts -- boned and skinned
                        Salt
                        Pepper
                        Nutmeg
   1      tablespoon    melted butter or margarine
     3/4  cup           ripe olives
   1      dash          marjoram
   1                    Egg -- slightly beaten
   1      tablespoon    water
     1/2  cup           fine dry bread crumbs
     1/4  cup           butter or margarine

Cut chicken breasts in two, flatten slightly.  Sprinkle with salt, pepper and nutmeg.

Finely chop enough olives to make 1/4 cup.  Mix with 1 tbsp. melted butter and marjoram.  Spread mixture on center of chicken breast, fold them over pocketbook style.  Skewer with toothpicks.

Mix egg and water.

Dip chicken in egg mixture, then in bread crumbs.

Heat 1/4 cup butter in heavy skillet.  Add chicken and cook gently, turning as needed until golden brown and cooked through, about 40 to 50 minutes.

Place on top of Pilaff on serving dish.

Garnish with remaining whole ripe olives.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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


                     *  Exported from  MasterCook  *

                          Stuffed Holiday Cheese

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    red waxed-covered gouda or edam cheese -- 7 ounces each
     1/2  cup           sour cream
     1/4  cup           crmbled blue cheese
   3      tablespoons   prepared mustard
                        paprika

Cut thin slice off top of each cheese.  Using curned grapefruit knife or metal spoon, scoop out center of cheese, leaving red wax-covered shell about 1/4 inch in diameter.  Shred cheese; combine with sour cream, blue cheese and mustard; beat until well blended.  Spoon into cheese shell; sprinkle with paprika.  Serve with assorted crackers.  
Makes 2 cheese balls.

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


                     *  Exported from  MasterCook  *

                          Stuffed Idaho Potatoes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Idaho Russets
                        Milk
                        Butter
                        Creamed tuna -- oysters, fish,
                        -- chopped beef, veal,
                        -- chicken or beef
                        -- cubes in beef gravy

 Scrub, dry potatoes.

 Bake in quick oven (450 degrees) until tender, about 1 hour (or you may start potatoes in a 450 degree oven for 15 minutes, then reduce to 375 and bake until tender.

 Cut thin slice from one side, scoop out potato, mas with butter, hot milk, seasoning.

 Fill shells with one of the items listed above.  Pile on mashed potatoes and toast under the broiler until golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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


                     *  Exported from  MasterCook  *

                           Stuffed Ripe Olives

Recipe By     : The Army Time Magazine/Nov. 13, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        jumbo ripe olives -- canned, pitted
     1/4  cup           Italian dressing
   1      bunch         green onions

Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides.  Cut green onions into one-inch pieces.  Slash one end of each piece to make a fringe. 

Soak onions in ice water while olives are marinating.,  Drain onions and olives.  Stuff each olive with an onion, fringed end sticking out.

Yeild:  Serves 10 to 12

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


                     *  Exported from  MasterCook  *

                              Stuffed Trout

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        dressed trout -- or other dressed
                        -- fish, fresh
                        Garlic clove
   1                    lemon -- Juice of
     1/4  cup           water
                        Thyme
   1                    Bay leaf
                        Pepper
     1/2  pound         fresh or canned mushrooms -- thinly sliced
   4      ounces        onion -- chopped
   4      ounces        tomato -- peeled and
                        -- quartered
   5      stalks        celery -- finely chopped

 Clean, wash and dry fish.

 Place fish, rubbed with garlic, in a well greased baking dish and partially covered with lemon juice and water.

 Add thyme and bay leaf.

 Bake in a hot (400 degree) oven for 30 minutes.

 In saucepan, combine mushrooms, onion, tomato, celery and cook for 8 to 10 minutes, until liquid has evaporated.

 Fill cooked fish with this mixture and return to oven for several minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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


                     *  Exported from  MasterCook  *

                                Succotash

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** NONE ***

Combine equal parts Lima beans with whole kernel corn. Add butter or cream and heat gently.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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


                     *  Exported from  MasterCook  *

                              Sugar Cookies

Recipe By     : Gladys Wotipka
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         butter
   1                    egg
          pinch         salt
   2 1/2  cups          flour
   1      teaspoon      soda
   1      cup           sugar
     1/2  cup           cooking oil
     1/2  teaspoon      vanilla
   1      teaspoon      cream of tartar
     1/2  teaspoon      nutmeg

Cream butter, oil and sugar until light and creamy.

Add vanilla, salt, flour, soda and cream of tartar.

Form into one inch balls, flatten with fork on greased cookie sheet.

Bake in 350 degree oven for 10 minutes.

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

NOTES : Do not chill dough.
                     *  Exported from  MasterCook  *

                              Sugar Walnuts

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          sugar
     1/2  cup           water
     1/4  cup           honey
   1      dash          salt
   3      cups          walnuts

Combine sugar, water, honey and salt in saucepan. Boil to soft ball stage. Remove from fire. Add walnuts, stir until creamy, then spread on wax paper. Store in tight jar or box. You may add flavoring if you want.

Busted by Barb at Possum Kingdom Lake Texas




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


                     *  Exported from  MasterCook  *

                             Summer Ambrosia

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Jell-O & Parfait Deserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Orange Gelatin Powder
   1      Cup           Boiling Water
   2      Cans          Crushed Pineapple In Syrup
     2/3  Cup           Coconut Flakes

Dissolve gelatin in boiling water.

Add pineapple with syrup; chill until thickened.

Stir in coconut.

Pour into a 1 quart mold or serving bowl.

Chill until firm, about 4 hours.

Unmold, if necessary.

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


                     *  Exported from  MasterCook  *

                            Super Note Tab #2

Recipe By     : http://www.notetab.ch/snt.htm
Serving Size  : 1    Preparation Time :0:00
Categories    : Information

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

 
--------------------------------------------------------------------------------
  [ Homepage | NoteTab Pro | Super NoteTab | Download ]  

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

The NoteTab family of editors is composed of NoteTab Pro and Super NoteTab. The only difference between the two programs is the input control used for displaying and editing documents. NoteTab Pro uses a customized version of TurboPower's Orpheus control and Super NoteTab uses the rich-edit control that ships with Windows. As a result of these input controls, the two programs have very different capabilities in the way they treat text. 

Below, you will find a brief summary of the main differences between NoteTab Pro and Super NoteTab. Click on the corresponding name below for more information on the product and download links: 


NoteTab Pro (Commercial) 
 Works under Windows 95 and Windows NT4, or higher
 Can edit files up to 16 Mb each
 Very fast
 Multi-level undo/redo
 Supports fixed-pitch OEM fonts
 Bookmarks
 URL and HTML tag highlighting
 Spell checker and thesaurus
 Full support for NoteTab-Outline documents
 Search/replace text in files on disk
 Options for word wrap at column, tab types, etc.
 Cost: only $9.95 USD!!! (Maintenance updates are free) 


Super NoteTab (Commercial) 
 Works under Windows 95 and Windows NT4, or higher
 Can edit files up to 2 Gb or as large as memory permits
 Spell checker and thesaurus
 Full support for NoteTab-Outline documents
 Search/replace text in files on disk
 Can search/replace text criteria with multiple lines
 Can drag-and-drop text
 Can display variable- and fixed-width fonts
 Can't display OEM-type fonts (Terminal, MS Line Draw,...)
 Cost: only $5 USD!!! (Maintenance updates are free) 


Super NoteTab Light (Freeware) 
 Same features as Super NoteTab except those listed below:
 No spell checker or thesaurus
 Can read NoteTab outlines but cannot create or modify them
 Can search for text in disk files but can't perform replacements
 Cost: free!!! 

Screen Shots
Main editor window with highlighted link 
Clipbook in action on an HTML document 
Example of an outline document with hyperlinks 
Two documents displayed side by side 
A Clipbook Clip-completion dialog box 


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

[ Homepage | NoteTab Pro | Super NoteTab | Links ]
[ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] 

--------------------------------------------------------------------------------
NoteTab is a trademark of Eric G.V. Fookes, Switzerland 
Copyright  1998, Eric G.V. Fookes.
Last updated on May 06, 1998 

The www.notetab.ch site is sponsored by Deckpoint S.A., Geneva, Switzerland 
  
--------------------------------------------------------------------------------
 [ Homepage | NoteTab Pro | Super NoteTab | Download ] 

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

The most recent NoteTab version is 4.01 and is dated April 4, 1998. See the file WhatsNew.txt for details on the latest changes. 

NoteTab version 4.0 is the most important upgrade since the introduction of the innovative Editor Clipbook tool in January 1997. You will find many useful new features and lots of improvements. This version is more user friendly, faster, and offers features that will please both power users and more casual users. Several new tools and commands are available for the first time in a text editor. 

The version number of Super NoteTab has jumped from 2.63e to 4.0 instead of 3.0. This was done to align the version number with that of NoteTab Pro. 

Major new features include...
NoteTab makes the popular "The HTML Reference Library" available from the Help menu. 
Many new commands in the Modify menu 
Many new options in the Options dialog box 
More than 80 commands available for the toolbar 
Customizable main shortcut menu 
Search/replace text criteria can be any size (before the limit was 255 characters) 
NoteTab Pro now accepts multiple line search/replace criteria (^P token) 
File List replaces the Document Selector and is docked in the main window. Choice to view list of open documents, Favorites, or disk files 
View and edit document outlines 
Supports document templates 
Search/Replace through files on disk 
Hyperlinks between and within documents 
Display two documents side by side 
Clipbook button bar for easy access to libraries 
You can now edit individual Clipbook items in a normal document window 
Clipbook displays clip prompts in convenient Wizard-like dialogs 
Can calculate mathematical expressions 
And lots more... 


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

[ Homepage | NoteTab Pro | Super NoteTab | Links ]
[ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] 

--------------------------------------------------------------------------------
Copyright  1998, Eric G.V. Fookes.
Last updated on April 07, 1998 
The www.notetab.ch site is sponsored by Deckpoint S.A., Geneva, Switzerland 
 



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


                     *  Exported from  MasterCook  *

                            Super Note Tab #3

Recipe By     : http://www.notetab.ch/snt.htm
Serving Size  : 1    Preparation Time :0:00
Categories    : Information

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

 
--------------------------------------------------------------------------------
 [ Homepage | NoteTab Pro | Super NoteTab | Download ] 

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

The most recent NoteTab version is 4.01 and is dated April 4, 1998. See the file WhatsNew.txt for details on the latest changes. 

NoteTab version 4.0 is the most important upgrade since the introduction of the innovative Editor Clipbook tool in January 1997. You will find many useful new features and lots of improvements. This version is more user friendly, faster, and offers features that will please both power users and more casual users. Several new tools and commands are available for the first time in a text editor. 

The version number of Super NoteTab has jumped from 2.63e to 4.0 instead of 3.0. This was done to align the version number with that of NoteTab Pro. 

Major new features include...
NoteTab makes the popular "The HTML Reference Library" available from the Help menu. 
Many new commands in the Modify menu 
Many new options in the Options dialog box 
More than 80 commands available for the toolbar 
Customizable main shortcut menu 
Search/replace text criteria can be any size (before the limit was 255 characters) 
NoteTab Pro now accepts multiple line search/replace criteria (^P token) 
File List replaces the Document Selector and is docked in the main window. Choice to view list of open documents, Favorites, or disk files 
View and edit document outlines 
Supports document templates 
Search/Replace through files on disk 
Hyperlinks between and within documents 
Display two documents side by side 
Clipbook button bar for easy access to libraries 
You can now edit individual Clipbook items in a normal document window 
Clipbook displays clip prompts in convenient Wizard-like dialogs 
Can calculate mathematical expressions 
And lots more... 


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

[ Homepage | NoteTab Pro | Super NoteTab | Links ]
[ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] 

--------------------------------------------------------------------------------
Copyright  1998, Eric G.V. Fookes.
Last updated on April 07, 1998 
The www.notetab.ch site is sponsored by Deckpoint S.A., Geneva, Switzerland 
 
What's New in version 4.01?
===========================

NoteTab version 4.0 is the most important upgrade since the introduction of the innovative Editor Clipbook tool in January 1997. You will find many useful new features and lots of improvements. This version is more user friendly, faster, and offers features that will please both power users and more casual users. Several new tools and commands are available for the first time in a text editor.

The version number of Super NoteTab has jumped from 2.63e to 4.0 instead of 3.0. This was done to align the version number with that of NoteTab Pro.


Changes in version 4.01
-----------------------
* 4.011: Text statistics now also show frequency percentage and can be sorted in frequency of occurences (from word list's shortcut menu).

* 4.011: Fixed a small bug with the Font dialog box; NoteTab could not detect a change if only the font script was modified (important for non-Western scripts).

* New option "Warn Partial Loading" on Files tab in Options dialog box warns if a file has only been partially loaded due to the presence of null characters.

* NoteTab will now prompt you if a large selection (1024 or more characters) is going to be deleted as a result of typing text. This feature protects your text from accidental deletions.

* Image files (GIF, JPG, GIF) dragged from the File List tool (shortcut: F6) into an HTML document will now create a tag that includes the size attributes.

* The Find/Replace feature will now prompt you to resume a search from the beginning of a document if no match is found. If the scope is limited to the current document, selected text is more than 30 characters and at least twice as large as the search criteria, then Find/Replace will only search within the selected text.

* Used another method to control positioning of Windows standard dialog boxes (Font, File Open/Save, Message Box, etc.). Hopefully, dialogs will not be displayed behind the application window under any circumstances.

* NTP: New command for converting tabs to spaces (Modify | Spaces | Tabs to Spaces).

* NTP: When the Auto Indent option is set, pressing Backspace at the beginning of an indented word now aligns it with the indent on the previous line.

* Added optional toolbar button "Strip Tags". This command removes HTML tags but preserves links in the resulting document.

* Spaces are now allowed in mathematical expressions that are evaluated by Notetab.

* Changed the choice of icons available for NoteTab and associated files.

* " ( ) { } [ ] < > characters are now also counted and displayed in the Text Statistics window. Useful to check for correct matches.

* Clip commands are displayed in the status bar as they get executed.

* Additional or improved Clipbook commands:
^!SAVE:AS [FileName]
if you specify an optional file name, the Save As dialog box is not displayed and the specified file name is used.

^!PROMPT:message
the Prompt command now accepts an optional message

^!CONTINUE:message
shows an OK/Cancel dialog box with optional message; if the user presses the Cancel button, Clip execution is stopped

^!JUMP:LINE_START
places cursor at the beginning of the current line

^!JUMP:LINE_END
places cursor at the end of the current line

^!JUMP:SELECT_START
places cursor at the beginning of the selection and unselects the text

^!JUMP:SELECT_END
places cursor at the end of the selection and unselects the text

^!REPLACE:SearchText	ReplaceText	Options [TIBGWSA]
new behaviour: you must now use the option "A" to replace all occurences within the defined scope; otherwise only the next occurence is replaced. If the options G and W are not used, selected text is more than 30 characters and at least twice as large as the search criteria, the Replace function will only operate within the selected text. Use the option "S" if you don't want NoteTab to display search/replace messages.

^!FIND:SearchText	Options [TIBGWS]
new behaviour: if the options G and W are not used, selected text is more than 30 characters and at least twice as large as the search criteria, the search function will only operate within the selected text. Use the option "S" if you don't want NoteTab to display search messages.

^!RUN:CommandLine
use this command to launch DOS applications (if the standard "^!CommandLine" does not work)

^!REFRESH:
use after file management actions to update the list of available Clipbook libraries and the content of the File List. It also checks if any of the open documents were changed on disk.

* Other minor interface improvements and several small glitches fixed


The NoteTab Mailing List
------------------------
I have decided to start-up a mailing list (a mail forum) on a trial basis. It will continue as long as it is successful. This means, if it is something that a fair number of you want and are reasonably active on it then it will continue. You will find more information about this list on the following web page:

   http://www.notetab.ch/maillist.htm (server in Switzerland)
or
   http://www.notetab.com/maillist.htm (mirror server in the USA)

To Subscribe to the NoteTab mailing list, send a post to:
  listserv@1611kjb.org
On the first line of the body put:
  SUBSCRIBE NOTETAB TypeYourFirstName TypeYourLastName

To Unsubscribe, send a post to:
  listserv@1611kjb.org
On the first line of the body put:
  UNSUBSCRIBE NOTETAB

Remember to use NOTETAB and not NOTEPAD!!!!!
                    ^ ^             ^ ^

Major new features include...
-----------------------------
-> Many new commands in the Modify menu

-> Many new options in the Options dialog box

-> More than 80 commands available for the toolbar

-> Customizable editor shortcut menu

-> Search/replace text criteria can be any size (before the limit was 255 characters)

-> NoteTab Pro now accepts multiple line search/replace criteria (^P token)

-> File List replaces the Document Selector and is docked in the main window. Choice to view list of open documents, Favorites, or disk files (press F6 to display it)

-> Supports document outlines (open the file Readme.OTL for an example of the possibilities)

-> Supports document templates (open the file Sample.TPL for an example of the possibilities)

-> Search/Replace through files on disk (press Ctrl+D)

-> Hyperlinks between and within documents

-> Display two documents side by side (Shift+Ctrl+W)

-> Clipbook button bar for easy access to libraries

-> You can now edit individual Clipbook items in a normal document window (menu Tools|Clipbook|Clipbook Item Editor). Each time you select an item from the Clipbook window, it is displayed in the document.

-> You can display Wizard-like dialogs with the Clipbook for user input (see HTML examples; e.g. HTML Begin).

-> You can create file management scripts with the new Clipbook syntax and execute program commands

-> The program can calculate! Look at the new Convert Clipbook library for examples.

-> The program can also calculate mathematical formula in a document. For example, if you enter the following formula in a document:
    Sin(3)*5=
and then press Ctrl+E (or from menu Tools|Calculate Expression), the result will be added after the equal sign. If there is no equal sign, or if the document is Read-Only then it copies the result to the Clipboard and displays it in a small window.
Supported mathematical operators and functions are listed in the Help file.

-> NoteTab makes the popular "The HTML Reference Library" (by Steph

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


                     *  Exported from  MasterCook  *

                            Super Note Tab #4

Recipe By     : http://www.notetab.ch/snt.htm
Serving Size  : 1    Preparation Time :0:00
Categories    : Information

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

What's New in version 4.01?
===========================

NoteTab version 4.0 is the most important upgrade since the introduction of the innovative Editor Clipbook tool in January 1997. You will find many useful new features and lots of improvements. This version is more user friendly, faster, and offers features that will please both power users and more casual users. Several new tools and commands are available for the first time in a text editor.

The version number of Super NoteTab has jumped from 2.63e to 4.0 instead of 3.0. This was done to align the version number with that of NoteTab Pro.


Changes in version 4.01
-----------------------
* 4.011: Text statistics now also show frequency percentage and can be sorted in frequency of occurences (from word list's shortcut menu).

* 4.011: Fixed a small bug with the Font dialog box; NoteTab could not detect a change if only the font script was modified (important for non-Western scripts).

* New option "Warn Partial Loading" on Files tab in Options dialog box warns if a file has only been partially loaded due to the presence of null characters.

* NoteTab will now prompt you if a large selection (1024 or more characters) is going to be deleted as a result of typing text. This feature protects your text from accidental deletions.

* Image files (GIF, JPG, GIF) dragged from the File List tool (shortcut: F6) into an HTML document will now create a tag that includes the size attributes.

* The Find/Replace feature will now prompt you to resume a search from the beginning of a document if no match is found. If the scope is limited to the current document, selected text is more than 30 characters and at least twice as large as the search criteria, then Find/Replace will only search within the selected text.

* Used another method to control positioning of Windows standard dialog boxes (Font, File Open/Save, Message Box, etc.). Hopefully, dialogs will not be displayed behind the application window under any circumstances.

* NTP: New command for converting tabs to spaces (Modify | Spaces | Tabs to Spaces).

* NTP: When the Auto Indent option is set, pressing Backspace at the beginning of an indented word now aligns it with the indent on the previous line.

* Added optional toolbar button "Strip Tags". This command removes HTML tags but preserves links in the resulting document.

* Spaces are now allowed in mathematical expressions that are evaluated by Notetab.

* Changed the choice of icons available for NoteTab and associated files.

* " ( ) { } [ ] < > characters are now also counted and displayed in the Text Statistics window. Useful to check for correct matches.

* Clip commands are displayed in the status bar as they get executed.

* Additional or improved Clipbook commands:
^!SAVE:AS [FileName]
if you specify an optional file name, the Save As dialog box is not displayed and the specified file name is used.

^!PROMPT:message
the Prompt command now accepts an optional message

^!CONTINUE:message
shows an OK/Cancel dialog box with optional message; if the user presses the Cancel button, Clip execution is stopped

^!JUMP:LINE_START
places cursor at the beginning of the current line

^!JUMP:LINE_END
places cursor at the end of the current line

^!JUMP:SELECT_START
places cursor at the beginning of the selection and unselects the text

^!JUMP:SELECT_END
places cursor at the end of the selection and unselects the text

^!REPLACE:SearchText	ReplaceText	Options [TIBGWSA]
new behaviour: you must now use the option "A" to replace all occurences within the defined scope; otherwise only the next occurence is replaced. If the options G and W are not used, selected text is more than 30 characters and at least twice as large as the search criteria, the Replace function will only operate within the selected text. Use the option "S" if you don't want NoteTab to display search/replace messages.

^!FIND:SearchText	Options [TIBGWS]
new behaviour: if the options G and W are not used, selected text is more than 30 characters and at least twice as large as the search criteria, the search function will only operate within the selected text. Use the option "S" if you don't want NoteTab to display search messages.

^!RUN:CommandLine
use this command to launch DOS applications (if the standard "^!CommandLine" does not work)

^!REFRESH:
use after file management actions to update the list of available Clipbook libraries and the content of the File List. It also checks if any of the open documents were changed on disk.

* Other minor interface improvements and several small glitches fixed


The NoteTab Mailing List
------------------------
I have decided to start-up a mailing list (a mail forum) on a trial basis. It will continue as long as it is successful. This means, if it is something that a fair number of you want and are reasonably active on it then it will continue. You will find more information about this list on the following web page:

   http://www.notetab.ch/maillist.htm (server in Switzerland)
or
   http://www.notetab.com/maillist.htm (mirror server in the USA)

To Subscribe to the NoteTab mailing list, send a post to:
  listserv@1611kjb.org
On the first line of the body put:
  SUBSCRIBE NOTETAB TypeYourFirstName TypeYourLastName

To Unsubscribe, send a post to:
  listserv@1611kjb.org
On the first line of the body put:
  UNSUBSCRIBE NOTETAB

Remember to use NOTETAB and not NOTEPAD!!!!!
                    ^ ^             ^ ^

Major new features include...
-----------------------------
-> Many new commands in the Modify menu

-> Many new options in the Options dialog box

-> More than 80 commands available for the toolbar

-> Customizable editor shortcut menu

-> Search/replace text criteria can be any size (before the limit was 255 characters)

-> NoteTab Pro now accepts multiple line search/replace criteria (^P token)

-> File List replaces the Document Selector and is docked in the main window. Choice to view list of open documents, Favorites, or disk files (press F6 to display it)

-> Supports document outlines (open the file Readme.OTL for an example of the possibilities)

-> Supports document templates (open the file Sample.TPL for an example of the possibilities)

-> Search/Replace through files on disk (press Ctrl+D)

-> Hyperlinks between and within documents

-> Display two documents side by side (Shift+Ctrl+W)

-> Clipbook button bar for easy access to libraries

-> You can now edit individual Clipbook items in a normal document window (menu Tools|Clipbook|Clipbook Item Editor). Each time you select an item from the Clipbook window, it is displayed in the document.

-> You can display Wizard-like dialogs with the Clipbook for user input (see HTML examples; e.g. HTML Begin).

-> You can create file management scripts with the new Clipbook syntax and execute program commands

-> The program can calculate! Look at the new Convert Clipbook library for examples.

-> The program can also calculate mathematical formula in a document. For example, if you enter the following formula in a document:
    Sin(3)*5=
and then press Ctrl+E (or from menu Tools|Calculate Expression), the result will be added after the equal sign. If there is no equal sign, or if the document is Read-Only then it copies the result to the Clipboard and displays it in a small window.
Supported mathematical operators and functions are listed in the Help file.

-> NoteTab makes the popular "The HTML Reference Library" (by Stephen Le Hunte) available from the Help menu. If you have HTMLib version 3.0 or older, you can install the package in the same directory as NoteTab. Another method that works with all versions is to create a shortcut* to the HTMLib.exe file in the NoteTab directory. The highly recommended "HTML Reference Library" is available from:
  http://hot.virtual-pc.com/htmlib/
(* to create the shortcut: 1. open Explorer and select the HTMLib file; 2. press Ctrl+C to copy it to the Clipboard; 3. select the NoteTab directory and choose the command "paste Shortcut" from the Edit menu. The menu command will be displayed in NoteTab after you restart it.)

-> And lots more...


Hope you enjoy the new features!
--Eric Fookes

________________________________________________________
NoteTab is a trademark of Eric G.V. Fookes, Switzerland 
 Copyright  1995-1998, Eric G.V. Fookes, Switzerland
              - All Rights Reserved -


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                     *  Exported from  MasterCook  *

                           Super Note Tab Info

Recipe By     : http://www.notetab.ch/snt.htm
Serving Size  : 1    Preparation Time :0:00
Categories    : Information

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NONE***

NEWS: NoteTab Pro v4.01 -- ZDNet Shareware Awards finalist 1998!
People's Choice Shareware Awards: Vote for NoteTab! 
 Introduction
Super NoteTab is a PC Magazine 1997 Shareware Awards finalist in the applications category. There are two versions of this text editor: a Freeware version called Super NoteTab Light and a commercial version called Super NoteTab. 
Super NoteTab is similar to Super NoteTab Light but adds a spell checker, thesaurus, lets you create and edit outline documents, and provides a fully enabled command for search/replace text criteria in disk files. The commercial version costs only $5 USD!!!. 

Super NoteTab Light has an option that lets you try some of the commercial features for about one month. This Freeware version continues in the same spirit as its predecessor. It contains no nag screens and may be freely distributed as long as the original distribution package is used. 

 Download Super NoteTab
(Super NoteTab only works under Windows 95, NT4, or higher) 
Freeware version... 


 Super NoteTab Light v4.01 freeware version (size 1'028 Kb) 
If you have difficulty downloading from the above link, choose another from the alternative download links page. 
Order commercial version now... 


 Super NoteTab v4.01 commercial version (cost $5 USD) 
Related Files 


 Patches to Update Commercial Versions
 Dictionaries and Thesaurus Files (only for commercial version)
 Clipbook Libraries
 NoteTab Banners
 Toolbar Sounds 
If you have an old version of Windows 95 and discover that the toolbar does not display correctly on your system, please download and install the following update file by Microsoft (about 332 Kb): 

 com32upd.exe ComCtl32.DLL update (local copy) 
or 
 com32upd.exe ComCtl32.DLL update (from Microsoft's web site) 
NoteTab Family
The NoteTab family of editors is composed of NoteTab Pro and Super NoteTab. Check the brief summary or look at the comparison chart to find out the main differences between the two versions. 
The main advantages of Super NoteTab over NoteTab Pro are:
 Text selection drag-and-drop
 Can use fixed- and variable-width fonts
 Works better than NTP with non-roman alphabets



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

[ Homepage | NoteTab Pro | Super NoteTab | Links ]
[ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] 

--------------------------------------------------------------------------------
Super NoteTab is a trademark of Eric G.V. Fookes, Switzerland 
Copyright  1998, Eric G.V. Fookes.
Last updated on June 03, 1998  

 
--------------------------------------------------------------------------------
  [ Homepage | NoteTab Pro | Super NoteTab | Download ]  

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

The NoteTab family of editors is composed of NoteTab Pro and Super NoteTab. The only difference between the two programs is the input control used for displaying and editing documents. NoteTab Pro uses a customized version of TurboPower's Orpheus control and Super NoteTab uses the rich-edit control that ships with Windows. As a result of these input controls, the two programs have very different capabilities in the way they treat text. 

Below, you will find a brief summary of the main differences between NoteTab Pro and Super NoteTab. Click on the corresponding name below for more information on the product and download links: 


NoteTab Pro (Commercial) 
 Works under Windows 95 and Windows NT4, or higher
 Can edit files up to 16 Mb each
 Very fast
 Multi-level undo/redo
 Supports fixed-pitch OEM fonts
 Bookmarks
 URL and HTML tag highlighting
 Spell checker and thesaurus
 Full support for NoteTab-Outline documents
 Search/replace text in files on disk
 Options for word wrap at column, tab types, etc.
 Cost: only $9.95 USD!!! (Maintenance updates are free) 


Super NoteTab (Commercial) 
 Works under Windows 95 and Windows NT4, or higher
 Can edit files up to 2 Gb or as large as memory permits
 Spell checker and thesaurus
 Full support for NoteTab-Outline documents
 Search/replace text in files on disk
 Can search/replace text criteria with multiple lines
 Can drag-and-drop text
 Can display variable- and fixed-width fonts
 Can't display OEM-type fonts (Terminal, MS Line Draw,...)
 Cost: only $5 USD!!! (Maintenance updates are free) 


Super NoteTab Light (Freeware) 
 Same features as Super NoteTab except those listed below:
 No spell checker or thesaurus
 Can read NoteTab outlines but cannot create or modify them
 Can search for text in disk files but can't perform replacements
 Cost: free!!! 

Screen Shots
Main editor window with highlighted link 
Clipbook in action on an HTML document 
Example of an outline document with hyperlinks 
Two documents displayed side by side 
A Clipbook Clip-completion dialog box 


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

[ Homepage | NoteTab Pro | Super NoteTab | Links ]
[ Order Software | What's New? | NoteTab FAQ | Mailing List | Contact ] 

--------------------------------------------------------------------------------
NoteTab is a trademark of Eric G.V. Fookes, Switzerland 
Copyright  1998, Eric G.V. Fookes.
Last updated on May 06, 1998 

The www.notetab.ch site is sponsored by Deckpoint S.A., Geneva, Switzerland 
 


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                     *  Exported from  MasterCook  *

                    Supreme Beef casserole (corrected)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Casseroles
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground chuck
   1      teaspoon      shortening
  16      ounces        canned tomatoes
   8      ounces        tomato sauce
   2      teaspoons     salt
   2      teaspoons     sugar
   2      cloves        garlic -- crushed
   8      ounces        noodles
   1      cup           sour cream
   3      ounces        cream cheese
   6                    green onions -- chopped with tops
                         -- (about 1 cup)

Lightly grease a 2 quart casserole dish.

Melt shortening in skillet; add beef, breaking into pieces with fork, cook until lightly brown.  Drain off fat.

Add the tomatoes and tomato sauce, adding salt, sugar and garlic.  Simmer for 5 to 10 minutes.

Cook noodles, drain well and blend in the sour cream, cream cheese and onions.

Pour small amount of meat sauce in casserole.  Cover with layer of noodles and grated cheese.  Repeat layers.  Bake at 350 degrees for 35 minutes.

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                     *  Exported from  MasterCook  *

                              Swedish Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ethnic                           Family & Friends
                Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        Rich Swedish dough -- see recipe
     1/2  cup           diced mixed candied fruits
     1/2  cup           golden raisins -- rinsed and drained
   2      tablespoons   butter -- melted

Rinse raisins in hot water and drain.

Turn dough out on lightly flou7red broard and knead in fruit and raisins until evenly distributed throughout.

Divied in half and shape each in smooth round balls.  Place in 2 greased 8" round cake pans.  With sharp knife or gazor blade, cut a large cross abut 1/4 inch deep on top of each ball.  Brush with butter.  let rise in warm place free from draft until light to touch and doubled in bulk, about 50 minutes.

Bake 45 minutes, or until golden brown.
Brush again with butter.  Cool on wire rach.  Slcie or cut in wedges to serve.

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                     *  Exported from  MasterCook  *

                     Swedish Meat Ball Appetizers, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 50   Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   cooking oil
   1      pound         ground beef
   1                    egg
   1      cup           soft bread crumbs
   1      teaspoon      brown sugar
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
     1/4  teaspoon      ginger
     1/4  teaspoon      ground cloves
     1/4  teaspoon      nutmeg
     1/4  teaspoon      cinnamon
     2/3  cup           milk
   1      cup           sour cream
     1/2  teaspoon      salt

Heat cooking oil in fry pan. Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1" in diameter). Brown in cooking oil on all sides until fully cooked. Remove from pan, and drain on paper towels. Pour off excess grease and cool pan slightly. Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend. Add browned meat balls to sour cream, tossing to coat with sour cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50 appetizer size meat balls.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                            Swedish Meat Balls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MEAT BALLS***
   2      tablespoons   butter or margarine -- melted
     1/4  cup           finely minced onion
   1                    Egg -- slightly beaten
     1/2  cup           milk
     1/2  cup           soft -- fine bread crumbs
   1 1/2  teaspoons     salt
     1/2  teaspoon      allspice
     1/4  teaspoon      nutmeg
   1      pound         lean ground beef
     1/4  pound         ground veal -- or pork
                        SAUCE:
   2      tablespoons   butter or margarine
   3      tablespoons   flour
   1      teaspoon      sugar
   1      teaspoon      salt
     1/4  teaspoon      black pepper
   1      cup           water
     3/4  cup           light cream -- or evaporated milk

 Saut onion in butter.

 Combine egg with milk and bread crumbs; let stand 5 minutes.

 Add salt, spices, meat and onion.  Blend well.

 Melt remaining butter in large skillet.

 Using 2 teaspoons, form meat mixture into small balls about 1/2" in diameter.

 Drop some balls into skillet; brown well on all sides; remove to warm casserole; repeat until all meat balls are browned.

 To make sauce:  stir the flour, sugar, salt and pepper into the butter left in the skillet.

 Slowly add water and cream; cook and stir until thickened, about 5 minutes.

 Pour sauce over meat balls; cover and bake at 350 degrees 25 to 30 minutes.  Or simply return meat balls to skillet; cover and simmer until tender.

Yield:  about 36 meatballs.

NOTE: These meat balls may be made a day ahead, cooled and refrigerated.  Reheat just before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Sweet & Sour Cabbage

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          shredded cabbage
   4      slices        bacon -- diced
   2      tablespoons   flour
   2      tablespoons   brown sugar
     1/2  cup           water
     1/3  cup           vinegar
                        Salt & Pepper
   1      small         onion -- sliced

 Cook cabbage in boiling salt water for 7 minutes.

 Fry bacon.  Remove from pan and add flour and sugar to bacon fat and blanch.

 Add water, vinegar and seasoning and cook until thick.

 Add onion, diced bacon and cabbage and heat through.

Serves 4 to 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Sweet & Sour Kidney Beans

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans & Peas                     Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          kidney beans -- drained (1 lb.
                        -- each)
   1      can           garbanzo beans -- drained (1 lb.)
   1      medium        onion -- chopped fine
     1/2  cup           diced celery
   1      medium        green pepper -- chopped fine
     1/2  cup           sugar
   1      teaspoon      seasoned salt
   1      teaspoon      black pepper
     1/2  cup           salad oil
     1/2  cup           wine vinegar

 Combine vegetables in large bowl.

 Combine sugar, salt, pepper, oil and vinegar and pour over vegetables.

 Stir well; cover and refrigerate overnight.

 Stir occasionally to marinate thoroughly.

Yield:  8 to 10 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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                     *  Exported from  MasterCook  *

                          Sweet & Sour Meatballs

Recipe By     : Martha Jo Williams
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground chuck
   1                    Egg -- beaten
                        Salt & pepper
   1      small   jar   apple jelly
   1      jar           chili sauce -- may add to beef
                        Garlic salt
                        Worcestershire sauce
                        Catsup
                        Cracker crumbs
                        Flour
                        Onion

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Sweet & Sour Sauce for Ham

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
   1      teaspoon      flour
     1/3  cup           firmly packed light brown sugar
   1                    egg -- beaten
   3      tablespoons   yellow mustard
     1/3  cup           cider vinegar
     1/4  cup           crushed pineapple -- drained

Melt butter, blend in flour, add sugar, egg, mustard and vinegar.  Beat with rotary beater or wire whip until blended.  Stir in pineapple.  Cook over low heat.  Stirring constantly until thickened.

Serve hor or cold with baked ham or broiled ham slices.

Yeild: 1 1/4 cups sauce.

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                     *  Exported from  MasterCook  *

                          Sweet 'n Sour Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Rice
                Brand Names & Ads                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boneless chicken -- cut in cubes
   2      tablespoons   oil
   1      clove         garlic -- minced
   1      Cup           -- green pepper strips
   1      cup           carrot strips
   1 1/4  cups          chicken bouillon
     1/4  cup           soy sauce -- or teriyaki sauce
   2      tablespoons   sherry
   3      tablespoons   vinegar
   3      tablespoons   brown sugar
     1/2  teaspoon      ginger
   1      can           chuck pineapple in juice -- (8 oz.)
   1 1/2  cups          Minute Rice

Brown chicken in oil.

Add garlic, green pepper and carrots; saute briefly.

Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice.  Bring to a full boil.

Stir in rice.  Cover, remove from heat and let stand 5 minutes.]

Stir before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Sweet And Sour Meatballs 57

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1                    Egg -- beaten
   1      teaspoon      salt
   1      dash          pepper
   2      tablespoons   shortening
   1                    Green pepper -- cut into strips
   1                    Onion -- sliced
   1 1/2  cups          pineapple juice
     1/4  cup           Heinz 57 Sauce
                        Cornstarch/water

Combine ground beef, egg, salt and pepper.

Form into 16 meatballs.

Lightly brown meatballs in shortening.

Add green pepper and onion; saut until vegetables are tender.

Stir in pineapple juice and Heinz 57 sauce.  Cover; simmer 15 - 20 minutes.

Thicken sauce with cornstarch and water mixture.

Serve over hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                     Sweet and Sour Party Meat Balls

Recipe By     : Mike Price, Sr.
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Pork & Ham
                Family & Friends                 Appetizers & Hors d'Oeuvres
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground round
   1      pound         ground pork
   2      cups          soft bread crumbs
   2      tablespoons   finely chopped onion
   2                    eggs -- beaten
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1      tablespoon    cornstarch
   1      cup           vinegar
     3/4  cup           sugar
   3      drops         hot sauce
   1      tablespoon    worcestershire sauce
   1                    green pepper -- diced
  20      ounces        pineapple chunks in syrup -- drained
   8      ounces        tomato sauce

Combine first 7 ingredients.  Mixing well.  Shape into 1" balls.  Brown in butter over medium heat, drain.  Place meatballs in a 13x9x2 inch baking dish.

Combine cornstarch, vinegar and sugar in a medium saucepan.  Cook over low heat, stirring constantly until clear and thickened.  Stir in remaining ingredients.  Pour over meatballs.

Bake at 300 degree for 40 minutes.

Yield about 6 dozen meatballs.

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                     *  Exported from  MasterCook  *

                         Sweet And Sour Spareribs

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork & Ham                       Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        spareribs -- up to 5
                        Soy sauce
     3/4  cup           granulated sugar
   2      tablespoons   cornstarch
   1      cup           cider vinegar
     1/2  cup           pineapple juice
   2      tablespoons   soy sauce
   1      medium        green pepper -- cut in strips
     1/2  cup           drained pineapple chunks

 Ask the meat cutter to cut the slabs in half lengthwise.

 Lay in shallow pan.  Brush ribs lightly with soy sauce.

 Roast 1 1/2 hours in 350 degree oven or until done.  Drain off drippings.

 Cut into serving portions two ribs wide.  Place on heated deep platter.

 Meanwhile to make sauce, combine sugar and cornstarch in saucepan.  Stir in vinegar, pineapple juice, soy sauce and green pepper.  Heat, stirring constantly, to boiling.  Boil until clear and slightly thickened.

 Just before serving, stir in pineapple chunks and pour over spareribs or serve separately.

 Serve with hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Sweet Biscuit Ring

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Biscuits                         Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Bisquick baking mix
     1/2  cup           sour cream
   3      tablespoons   milk
   2      tablespoons   margarine or butter -- softened
     1/4  cup           packed brown sugar
     1/4  cup           finely chopped nuts
   2      teaspoons     ground cinnamon
   2      tablespoons   margarine or butter -- melted
                        Glaze -- see recipe

 Heat oven to 400 degrees.  Grease 9" round pan.

 Mix baking mix, sour cream and milk until soft dough forms.

 Gently smooth dough into a ball on cloth-covered board dusted with baking mix.  Roll into rectangle 12x6 inches.  Spread with 2 Tbsp. softened margarine.

 Mix brown sugar, nuts and cinnamon; sprinkle over dough.

 Roll up tightly, beginning at 12" side.  Seal well by pinching edge of dough into roll.  Cut roll into twelve 1" slices.

 Place in circle in pan, overlapping slices.

 Drizzle with 2 Tbsp. melted margarine,

 Bake until golden brown, about 15 minutes.  Cool 30 minutes.

 Glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Sweet Chocolate Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          unsifted all-purpose -- or cake flour
   1 1/2  cups          sugar
   1      teaspoon      baking soda
     1/2  teaspoon      baking powder
     1/2  teaspoon      salt
     2/3  cup           butter
   1      cup           buttermilk
   1      teaspoon      vanilla
   2                    Eggs
   4      ounces        Baker's German Brand sweet chocolate -- melted
                        Coconut-Pecan Frosting -- see recipe

 Mix flour with sugar, soda, baking powder and salt.

 Stir butter to soften.  Add flour mixture, buttermilk, vanilla, eggs, and chocolate.  Blend.  Then beat 3 minutes at medium speed of electric mixer, scrapping bowl frequently.

 Pour into 2 well-greased and floured 9" layer pans.

 Bake at 350 degrees for about 35 minutes, or until cake tester comes out clean.

 Cool cake in pans 15 minutes; then remove from pans.  Finish cooling on rack.

 Spread frosting between layers and over top.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Sweet Pickle Sticks

Recipe By     : Mrs. Lorene Ussery of Dallas
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Dallas Times Herald
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cucumbers
   3 3/4  cups          vinegar
   3      cups          sugar
   3      tablespoons   salt
   4 1/2  teaspoons     celery seed
   4 1/2  teaspoons     turmeric
     3/4  teaspoon      mustard seed

 Wash and cut cucumbers in sticks.

 Pour boiling water over; let stand overnight.

 The next morning, pack cucumbers sticks solid in sterilized glass jars.

 Combine vinegar, sugar, salt, celery seed, turmeric and mustard seed; boil 5 minutes.

 Pour boiling mixture over cucumbers and seal.

 Process in boiling water bath 5 minutes.

Mrs. Lorene Ussery of Dallas Dallas Time Herald, April 1, 1976

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Sweet Potato Balls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          mashed canned sweet potatoes
     3/4  teaspoon      salt
   2      tablespoons   butter -- melted
     1/3  cup           honey
   1      tablespoon    butter
     1/2  cup           miniature marshmallows
   1      cup           chopped walnuts

 Combine potatoes, salt, melted butter; stir in marshmallows, chill.

 Shape in balls using 1/4 cup for each ball.

 Heat 1 Tbsp. butter with honey.  When warm, add balls, 1 at a time, using 2 forks to coat each.

 Immediately roll each in nuts.

 Sweet Potato Balls may be frozen at this point in greased baking pan for future use.

 If not frozen, place balls on greased baking sheet; drizzle with melted butter.

 Bake at 350 degrees 15 to 20 minutes.

Yield: 10 balls

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Sweet Potato Casserole

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Potatoes
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      cups          grated raw sweet poatoes
   4                    eggs
   1      cup           raisins
     1/4  teaspoon      orange juice
   1      cup           chopped pecans -- optional
     1/2  cup           brown sugar
   2      cups          water
          dash          cinnamon
                        crushed pineapple -- optional

Mix all ingredients.  Pour in to 1 1 1/2 quart greased casserole.  cover and bake at 350 degrees for one hour.  Remove cover and continue baking 15 minutes longer.  

serves 10 - 12

Can put marshallows on top last few minutes of cooking if desired.

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                     *  Exported from  MasterCook  *

                        Sweet Potato Casserole #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Potatoes
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         sweet potatoes
     1/2  cup           butter
                        raisins
   2                    oranges -- juice and all
          dash          cinnamon
   1      cup           brown sugar
   2                    eggs
                        minature marshmellows -- for topping

Ahead of time bake sweet potaotes. Peel and mash.

Add eggs, butter, orange jusce, orage sections, cinnon and brown sugar to mashed potatoes.  Place in a baking dish and bake at 400 degrees for 30 minutes.  Top with minature marshmellow and brown.

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                     *  Exported from  MasterCook  *

                           Sweet Potato Loaves

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
   1 1/2  cups          vegetable oil
   2      cups          shredded sweet potatoes
   1 1/2  cups          sugar
   1      teaspoon      vanilla
     1/2  cup           shredded coconut
   3 1/3  cups          all-purpose flour
     1/4  cup           water
   2      teaspoons     baking soda
   1      teaspoon      baking powder
   1      teaspoon      salt
   1      teaspoon      cinnamon
   1      teaspoon      cloves
     2/3  cup           chopped nuts

 Heat oven to 250 degrees.

 Grease and flour 2 loaf pans, 9x5x3 inches.

 Beat eggs, oil, sweet potatoes, sugar, vanilla and coconut on low speed, scrapping bowl occasionally, 1 minute.

 Add flour, water, baking soda, baking powder, salt, cinnamon and cloves.  Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds.  Beat on medium speed 45 seconds.

 Stir in nuts.

 Spread in pans.

 Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.

 Cool 10 minutes; remove from pans.

 Cool completely before slicing.

 Refrigerate leftover bread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Sweet Potato Muffins

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs -- beaten
   1      cup           milk
   1      cup           mashed sweet potatoes -- canned or cooked
   1 1/2  cups          all-purpose flour
   1      tablespoon    sugar
   5      teaspoons     baking powder
     1/2  teaspoon      salt
     1/3  cup           shortening -- melted

combine eggs, milk and potates, beat until smooth.

Combine dry ingredients, add to potatoe mixture, blending thoroughly.

Add shortening, mix well. Fill greased muffin pan, two thirds full.  Bake at 400 degrees for 30 to 40 minutes.

Makes 12 to 15 2 inch muffins.

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                     *  Exported from  MasterCook  *

                             Sweet Potato Pie

Recipe By     : Frances Cordin
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      medium        sweet potatoes -- cooked
   6                    eggs
   1      cup           sugar
   2      tablespoons   vanilla
                        nutmeg -- to taste
   1      cup           milk

Blend all ingredients, until smooth.  Bake in pie shell for 40 to 50 minutes at 350 degrees.

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                     *  Exported from  MasterCook  *

                            Sweet Potato Rolls

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cooked mashed sweet potatoes
   3      tablespoons   melted butter
   1      package       dry yeast
     1/2  cup           warm water
   1                    egg
   1      teaspoon      salt
   3      tablespoons   sugar
   5      cups          all-purpose flour
     3/4  cup           warm water

Blen potatoes and melted butter.  Dissolve yeast in 1/2 cup very warm water.  Add to the potatoes.  Add egg, salt and sugar, blend well.  Add flour alternately with 3/4 cup warm water.  Turn out on well floured board and knead until smooth.
Place in greased bowl, turning to grease top, cover, allow to rise for 2 hours.
Placedough on board and roll to desired thickness.  Cut into shapes desired.  Brush rolls with butter.  Let rise for 1 hour.  Bake at 425 degrees for 15 or 20 minutes.
Yeild 30 rolls.

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                     *  Exported from  MasterCook  *

                      Sweet Pull-Apart Biscuit Ring

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Biscuits                         Microwave
                Bisquick                        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           sugar
   1      teaspoon      ground cinnamon
     1/4  teaspoon      ground nutmeg
   3      cups          Bisquick baking mix
   2      tablespoons   sugar
   2      teaspoons     grated orange peel
     2/3  cup           cold water
   3      tablespoons   margarine or butter -- softened

 Mix 2/3 cup sugar, cinnamon and nutmeg; reserve.

 Mix baking mix, 2 Tbsp. sugar, orange peel and water until soft dough forms.

 Turn dough onto cloth-covered board well dusted with baking mix.

 Gently roll in baking mix to coat; shape into ball.  Knead 1 minute.

 Shape into slightly flattened round; cut into 16 wedges.

 Shape each wedge into ball.

 Dip in margarine; coat with sugar mixture.

 Place side by side in ungreased 6 cup microwaveproof ring mold, pressing lightly together; sprinkle with any remaining sugar mixture.

 Place mold on inverted microwaveproof plate in microwave oven.

 Microwave on high (100%) 3 minutes; rotate mold 1/2 turn.  Microwave until wooden pick inserted in center of 1 or 2 biscuits comes out clean and biscuits spring back with touched lightly (sugar mixture will appear wet), 1 3/4 to 2 3/4 minutes longer.

 Let stand on heatproof surface 5 minutes (do not use rack).

 Invert on heatproof serving plate.

 Serve warm.

 Tightly wrap any remaining biscuits (to serve, unwrap and heat in microwave).

Makes 16 biscuits.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Sweet Summer Peas

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         lettuce leaves
   1 1/2  pounds        fresh green peas -- shelled
   2      tablespoons   thinly sliced green onions -- with tops
     1/8  teaspoon      dried basil leaves -- crushed
   1      tablespoon    margarine or butter -- softened

 Rinse lettuce leaves; shake off excess water.

 Line 1 1/2 quart saucepan with lettuce.

 Spoon peas onto lettuce.

 Sprinkle with onions and basil; dot with margarine.

 Cover and cook over low heat until peas are done, about 18 minutes.

 Discard lettuce.

Makes 3 to 4 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Sweet'n Sour Burgers

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cans          rice -- cooked
   1      cup           pineapple juice
     1/2  cup           sugar
     1/3  cup           water
     1/4  cup           vinegar
   1      tablespoon    soy sauce
   2      tablespoons   cornstarch
   2      tablespoons   butter
   1      medium        green pepper -- cut into strips
   4      slices        pineapple rings
   4                    Ground beef burgers

Prepare rice.

In a small saucepan combine next 6 ingredients and bring to a boil.  Let simmer while preparing burgers.

Saut green pepper in butter for 4 to 5 minutes.  Add pineapple.

Fry burgers 3 to 4 minutes on each side.

Place burgers on rice.  Top with pineapple slices and several strips of green pepper.  Pour sauce over top.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Sweet-Sour Meatballs, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        bulk sausage -- rolled into 1 1/2"
                        -- balls
  40      ounces        canned pineapple chunks -- drained, reserving
                        -- 1 cup liquid
   1      cup           realemon reconstituted lemon juice
     1/3  cup           firmly packed light brown sugar
   2      tablespoons   soy sauce
   1      teaspoon      ground ginger
   2      tablespoons   cornstarch
   2      medium        green peppers -- cut in pieces

In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                          Sweet-Sour Pork Chops

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork & Ham                       Oriental
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Boneless pork chops
   2      tablespoons   peanut oil
   2      tablespoons   cornstarch
     1/2  teaspoon      salt
     1/4  cup           brown sugar
     1/4  cup           salad vinegar -- or apple cider
                        -- vinegar
   1      cup           pineapple juice
   1      tablespoon    soy sauce
   1      medium        onion -- sliced
   1      large         green pepper -- cubed

 Preheat oven to 350 degrees.

 Brown pork chops in oil.

 Place in baking dish.

 Combine all other ingredients except onion and green pepper in a saucepan and bring to boil.  Cook for 2 minutes.

 Pour thickened sauce over pork chops and top with onion and green pepper.

 Bake covered for 1 1/2 - 2 hours until chops are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Taco Seasoning Blend

Recipe By     : Patricia Lawler, Euless, Texas
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Mexican
                Southern Living                  Home Made Spices
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   chili powder
   1      tablespoon    salt
   1      tablespoon    garlic powder
   1 1/2  teaspoons     ground black pepper
     3/4  teaspoon      ground red pepper

Combine all ingredients.  Store mixture in an airtihgt container up to 1 month.  Use with beef or chicken.

Yield 1/3 cup

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                     *  Exported from  MasterCook  *

                                Tamale Pie

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           cooking oil
   1                    onion
   1      clove         garlic
   1                    green pepper -- chopped fine
   1      pound         ground beef
   1      quart         tomatoes
   1      can           corn, whole kernel, canned
   1      can           ripe olives -- pitted
   1      tablespoon    tamale seasoning -- or chili powder
   1      tablespoon    salt
   1      cup           milk
   3                    eggs
   1      cup           yellow cornmeal

Fry until lightly brown the onion, garlic pepper.  Add beef and brown.
Add tomatoes, corn, olives, tamale seasoning and salt.  Cook slowly for 15 minutes.

mix together milk and eggs.  Add cornmeal and mix well.  Pour over beef mixture.

Pour into a large baking dish.  Bake for 1 hour at 350 degrees.

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Serving Ideas : Salad and Tortilla chips

NOTES : Why don't you all try it.  Its enough for 4 to 6 people but we eat it like pigs.
                     *  Exported from  MasterCook  *

                          Tammy Fay Bakker Fudge

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          sugar
   1 1/2  sticks        butter
     2/3  cup           condensed milk, sweetened
                        chocolate chips
   7      ounces        marshmallow cream
   2      teaspoons     vanilla
   4      tablespoons   peanut butter
                        nuts -- optional

In saucepan add sugar, butter and milk.  Stir until comes to boil.  Boil 5 minutes, stirring all the time,.  Bring heat down to medium.

After the 5 minutes boiling take off fire and add chocolate cho=ips and marshamlallow cream.  Mix well.  Add vanilla peanut butter, nuts.  Pour into buttered cookie sheets  Chill and slice into squares.

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                     *  Exported from  MasterCook  *

                            Tangy Potato Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Potatoes                         Salads & Salad Dressings
                Brand Names & Ads                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Kraft Sandwich Spread
   4      cups          cubed cooked potatoes
   1      cup           celery sliced
   2                    Hard cooked eggs -- chopped
     1/4  cup           green onions slices

 Combine ingredients; mix lightly.

 Chill.

4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Tarragon Potato Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine           Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Bisquick baking mix
     1/3  cup           sour cream
   1      can           condensed cream of potato soup -- (10 3/4 oz.)
   2                    Eggs
   2      tablespoons   sugar
   1      teaspoon      dried tarragon leaves

 Heat oven to 350 degrees.

 Grease 1 1/2 quart round casserole.

 Mix all ingredients; beat vigorously 30 seconds.

 Spread in casserole.

 Bake until deep golden brown, 60 to 65 minutes.

 Loosen edge from side of casserole; remove from casserole.

 Cool on wire rack about 20 minutes before slicing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Tarragon Turkey Pasta Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta & Couscous                 Salads & Salad Dressings
                Turkey                           Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked Butterball breast of turkey cut
                        -- into 1/2" cubes
   1      cup           creamy dressing
   1      clove         garlic -- minced
   1      tablespoon    tarragon leaves -- crushed
   4      cups          cooked rotini pasta
   2      cups          frozen mixed California or Italian -- thawed, drained
                        -- vegetables
   1      small         red onion -- sliced thin
                        Salt
                        Pepper

 Blend dressing, garlic and tarragon.

 Toss with turkey, pasta and vegetables.

 Season with salt and pepper.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Tea Muffins

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          sifted flour
   1 3/4  teaspoons     baking powder
     1/2  teaspoon      salt
   4      tablespoons   butter
   5      tablespoons   sugar
   1                    Egg -- well beaten
     3/4  cup           milk

 Sift flour once, measure, add baking powder and salt, and sift again.

 Cream butter, add sugar, and cream together thoroughly.

 Add egg, then flour alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Bake in greased muffin pans in hot oven (450 degrees) 20 minutes.

Makes 18 small muffins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Tender Fudge Layer Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          flour
   1      teaspoon      baking soda
     3/4  teaspoon      salt
     1/2  cup           butter or margarine -- softened
   1 1/3  cups          sugar
   2                    Eggs
   1      teaspoon      vanilla
   2      ounces        unsweetened chocolate -- melted and cooled
   1      cup           ice water
                        Chocolate Frosting of choice -- see recipe
                        Walnuts halves -- optional

 Stir together flour, baking soda and salt; set aside.

 In large bowl of mixer cream butter, sugar, eggs and vanilla at high speed until fluffy, about 5 minutes, scraping bowl occasionally.

 Stir in chocolate.

 Using low speed, stir in flour mixture alternately with water, blending well after each addition.

 Pour into 2 greased and waxed-paper-lined 8" layer-cake pans.

 Bake in preheated 350 degree oven about 30 minutes or until pick inserted in center comes out clean.

 Cool on racks 10 minutes, then invert on racks, peel off paper, turn layers top sides up and cool.

 Frost with chocolate frosting and decorate with walnut halves.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Tenderloin Pita Pockets

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal                      Pitas & Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
   1      small         onion -- sliced and
                        -- separated into
                        -- rings
     1/2                Green pepper -- diced
   2      cloves        garlic -- minced
     1/2  teaspoon      dried oregano leaves
   1      pound         tenderloin tips -- cut into lengthwise
                        -- strips
   4                    Pita pockets -- cut in half

 Combine oil, onion, green pepper, garlic and oregano in a non-stick frying pan and cook for 2-3 minutes.

 Add beef strips, brown all sides and season to taste.

 Place 1/4 meat mixture into a pita and top with Sour Cream Dill Sauce or another sauce of you choice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Tenderloin Tips In Beer

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        tenderloin tips
                        Salt and pepper -- to taste
     1/2  cup           flour
                        Oil for sauting
   1      large         onion -- sliced
   1                    Leek -- white only, chopped
   1                    Shallot -- finely chopped
   2                    Garlic cloves -- minced
   1      can           beer -- (12 oz.)
     1/4  teaspoon      thyme
   1                    Bay leaf

Season tenderloin tips with salt and pepper; shake in bag containing the flour.

Pour a thin film of oil in skillet and saut the onion, leek, shallot and garlic until tender.  Remove saut mixture with a slotted spoon and place in a casserole dish.

In the same pan, brown meat on all sides, adding more oil as needed.  You may have to do this in 2 or 3 batches.  Add browned meat to casserole.

Pour half the can of beer into the pan in which the meat was browned.  Mix with the pan juices, scraping sides and bottom of pan.  Pour this over meat in casserole.

Add remaining beer, thyme and bay leaf.  Cover tightly and simmer 1 to 1 1/4 hours on top of the stove.

Serves 4 - 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Texas Fried Catfish

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Skinned -- pan dressed catfish
                        -- or other fish,
                        -- fresh or frozen
   2      teaspoons     salt
     1/4  teaspoon      pepper
   2                    Eggs
   2      tablespoons   milk
   2      cups          cornmeal

 Thaw frozen fish.

 Sprinkle both sides with salt and pepper.

 Beat eggs slightly and blend in the milk.

 Dip fish in eggs and roll in cornmeal.

 Place fish in a heavy fry pan which contains about 1/8" melted fat, hot but not smoking.

 Fry at a moderate heat,

 When fish is brown on one side, turn carefully and brown on the other side.

 Cooking time is about 10 minutes, depending on the thickness of the fish.

 Drain on absorbent paper.

 Serve immediately on a hot platter, plain or with a sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Texas Jam Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine -- softened
   1      cup           sugar
   5                    Eggs
   1      jar           Bama Red Plum Jam -- (16 oz.)
   1      cup           Bama Strawberry Preserves
   3      cups          all purpose flour
   1      tablespoon    baking soda
   2      teaspoons     ground allspice
   2      teaspoons     ground cinnamon
     1/2  teaspoon      ground cloves
   1      cup           buttermilk
                        Chopped nuts -- optional

 Preheat oven to 350 degrees.

 In large mixer bowl, beat butter and sugar until fluffy.  Add eggs, 1 at a time, beating well after each addition.  Stir in jam and preserves.

 Stir together dry ingredients.  All alternately with buttermilk to jam mixture.

 Turn into 3 well greased wax paper lined 9-inch layer cake pans.  Bake 40 minutes or until wooden pick inserted near center comes out clean.

 Cool 5 minutes, remove from pans.  Cool completely.  Frost with Maple Frosting.  Garnish with nuts if desired.

Makes 1 9-inch 3-layer cake.

See recipe for Maple Frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Texas Salsa

Recipe By     : Erin Whiteley, Annapolis Maryland
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican                          Southern Living
                Family & Friends                 Marinades, Salsa & Sauces
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         tomato -- quartered
     1/2                purple onion, whole -- halved
   1      clove         garlic
     1/4  cup           fresh cilantro -- loosely packed
     1/2  teaspoon      salt
   4 1/2  ounces        canned chopped green chilies

Position knife blad in food processor bowl; add first 5 ingredients.  Process until chopped.  Add chilies; pulse once or until combine.

Yield:  2 cups

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                     *  Exported from  MasterCook  *

                          Thailand Beef Curry #1

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   salad oil or peanut oil
     1/2  cup           minced onion
   2      small   clov  garlic
     1/2  teaspoon      coriander seed -- crushed
   1      Small         hot chili peppers -- (1 to 2)
     1/2  teaspoon      powdered ginger
     1/2  teaspoon      grated lemon rind
   1      pound         round steak -- cut into 1" cubes
   1                    Fresh coconut
   3      cups          hot water
                        Salt to taste

In a blender container place onion, garlic, coriander seeds, chili peppers, ginger and lemon rind.  Blend until a paste is formed.

Heat oil in skillet, add paste and cook until oil blends into paste.  Add meat and brown well.

Meanwhile, crack shell of coconut with hammer.  Pry out meat with blunt knife.  Cut meat into 1/2" chunks.  Combine half the coconut meat and 1 1/2 cups of the hot water in blender.  When paste has formed, strain through cloth into a bowl or 4 cup measure.  Repeat with remaining coconut and water.  Stir in enough water to make 4 cups.  (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).

Stir in coconut milk to meat mixture, bring to a boil being careful not to boil over.  When foaming ceases, turn to simmer.  Cook until mixture has been reduced to half its volume.

Add salt to taste.

Serve over hot rice, and raisin chutney or  coconut chutney.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Thailand Beef Curry #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           minced onion
   1      pound         round steak -- cut in 1" cubes
   2      tablespoons   butter or oil
   2 1/2  teaspoons     curry powder
   4      cups          coconut milk
   1      small         hot dried chili pepper
   1                    Bouillon cube -- crushed
                        Salt -- to taste

Make coconut milk by cracking shell of coconut with hammer.  Pry out meat with blunt knife.  Cut meat into 1/2" chunks.  Combine half the coconut meat and 1 1/2 cups of the hot water in blender.  When paste has formed, strain through cloth into a bowl or 4 cup measure.  Repeat with remaining coconut and water.  Stir in enough water to make 4 cups.  (OR YOU CAN BUY CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).

Saut onion and meat in butter.

Stir in curry powder and remaining ingredients except salt.

Bring to a boil being careful not to boil over.  When foaming ceases, turn to simmer.

Cook until mixture has been reduced to half its volume.

Add salt to taste.

Serve over hot rice, and raisin chutney or coconut chutney.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         The Cake That Don't Last

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          flour
   2      cups          sugar
   1      teaspoon      soda
     1/2  teaspoon      salt
   1      teaspoon      cinnamon
   3                    Eggs
   1 1/4  cups          oil
   1      small   can   crushed pineapple
   5                    Bananas -- diced

 Mix together and bake 1 hour & 15 minutes at 350 degrees in a tube pan.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Three Flour Bread

Recipe By     : Katie Lewis
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      active dry yeast
   1      cup           sifted all purpose flour
   1 1/2  cups          whole wheat flour
     1/2  cup           rye flour
   2      cups          milk
     1/2  cup           brown sugar
   3      tablespoons   shortening
   2      tablespoons   granulated sugar
   1      teaspoon      salt

 Heat milk, brown sugar, shortening, sugar and salt together, stirring just till warm.

 Add to dry mixture.  Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly.  Beat 3 minutes at high speed.

 Stir in an additional 2 1/4 to 2 1/2 cups sifted all-purpose flour, enough to make a moderately stiff dough.

 Turn onto floured surface; knead 8 to 10 minutes.

 Place in greased bowl, turning once.  Cover; let rise till double (about 1 1/2 hours).  punch down; let rest 10 minutes.

 Shape into two loaves.  Place in 2 greased 8 1/2x4x3-inch loaf pans.  Let rise 45 minutes to 60 minutes.

Bake in 375 degree oven for 40 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Three Flour Yeast Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      yeast
                        Warm water
   2      cups          scalded milk
   1      tablespoon    brown sugar
   3      tablespoons   white sugar
   1      tablespoon    salt
   3      tablespoons   shortening
     1/2  cup           rye flour
     1/2  cup           whole wheat flour
   1      cup           white flour

 Dissolve yeast in warm water.

 Stir and mix the three flours extra well.

 Mix all ingredients well.  Add more flour as to make dough easy to knead so as not to be sticky.

 Let rise, punch down and rise again.  Shape 2 loaves, let rise.

Bake at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Three-Bean Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           cut green beans -- drained (16 oz.)
   1      can           cut wax beans -- drained (15 1/2
                        -- oz.)
   1      can           red kidney beans -- (16 oz.)
   1      medium        green pepper -- coarsely chopped
   1      medium        onion -- coarsely chopped
     1/2  cup           salad oil
     1/2  cup           cider vinegar
     1/3  cup           sugar
   1 1/2  teaspoons     salt
     1/2  teaspoon      pepper

 Combine all ingredients in a large bowl.

 Refrigerate several hours or overnight.

Yield:  About 2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Three-Layer Mocha Pie

Recipe By     : Mrs. Carol Bloch, Owings Mills, Md
Serving Size  : 1    Preparation Time :0:00
Categories    : Better Homes & Garden            Family & Friends
                Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      stick         piecrush mix
     3/4  cup           chopped walnuts
     1/4  cup           packed brown sugar
   1      ounce         unsweetened chocolate -- grated
   1      teaspoon      vanilla
   1      pint          coffee ice crream -- softened
   1       pint         chocolate ice cream -- softened
   1      cup           whipping cream
   2      tablespoons   powdered sugar
   2      teaspoons     instant coffee crystals

Combine piecrust mix,, nuts, brown sugar and chocolate.  Combine vanilla and 2 tablespoons water; add to piecrust mixture, a little at a time, tossing with a fork thill mixture forms a bal.  On floured surface roll pastry to a 12-inch circle; transfer to 9'inch pie plate.  Trim edges.  Bake in 375 degree oven for 20 minutes.  cool, chill.  Spread coffee ice cream in crust. Freeze.  spread chocolate ice cream atop coffee layer.  Freeze.  Combine whipping cream, powdered sugar and coffee crystals; beat to soft peaks.  Spread atop ice cream.  Freeze firm.

BH&G

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                     *  Exported from  MasterCook  *

                         Tiny Tim Cranberry Tarts

Recipe By     : The Times Magazine/ Oct. 23, 1978
Serving Size  : 1    Preparation Time :0:00
Categories    : Army Times                       Family & Friends
                Pies & Pastries                  Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   3      ounces        cream cheese
   1      cup           all-purpose flour
   1                    egg
     3/4  cup           sugar
   2      tablespoons   butter -- softened
   1      teaspoon      vanilla
     1/2  cup           chopped walnuts
  72                    fresh cranberries -- rinsed and drained

In a bowl, mix butter, cream cheese and flour with the finges until a ball of dough is formed.  Cut dough into 24 pieces and place each piece into a muffing pan cup.

With the fingers presss dough to line the gbottom and sides of each cup.  In a bowl, mix egg, sugar, butter, vanilla and nuts.

Place 3 cranberries in each cup and spoon some egg mixture over cranberries, filling each cup to the tops.

bake in a preheated 325 degree oven for 20 to 25 minutes or until richly browwned.  Cool in cups and then remove each tart by running the tip of a knife around edge.

Yeild:  24 tarts.

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                     *  Exported from  MasterCook  *

               Tips For Success For Cooked Jams And Jellies

Recipe By     : SURE JELL FRUIT PECTIN
Serving Size  : 1    Preparation Time :0:00
Categories    : Guides & Tips                    Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***None***

1.  Do not reduce sugar or use sugar substitute.  The exact amounts of sugar, fruit and pectin are necessary for a good set.

2.  For recipes using less sugar, try SURE JELL Light Fruit Pectin.

3.  Buy new flat jar lids for good seal.

4.  Do not double recipes.  Mixture may not set.

5.  Use ripe fruit (not under or overripe) for best flavor.

6.  Crush berries 1 cup at a time, using potato masher.  With food processor, pulse to chop fruit; do not puree.  Jam has bits of fruit.

7.  Add 1/2 teaspoon butter or margarine to prevent foaming during cooking.

8. A full rolling boil is a boil that does not stop when stirred.

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                     *  Exported from  MasterCook  *

          Tips For Success For No-Cook Freezer Jams And Jellies

Recipe By     : SURE JELL FRUIT PECTIN
Serving Size  : 1    Preparation Time :0:00
Categories    : Guides & Tips                    Jams, Jellies & Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***None***

1.  Do not reduce sugar or use sugar substitute.  The exact amounts of sugar, fruit and pectin are necessary for a good set.

2.  For recipes using less sugar, try SURE JELL Light Fruit Pectin.

3.  Use fully ripe fruit at room temperature to help sugar dissolve.

4.  Crush berries 1 cup at a time, using potato masher.  With food processor, pulse to chop fruit, do not puree.  Jams has bits of fruit.

5.   Do not double recipes.  Mixture may not set.

6.  Storage - Freeze until opened.  After opening, refrigerate.

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                     *  Exported from  MasterCook  *

                           Toasted Tid Bits, Pk

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers & Hors d'Oeuvres      Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter -- melted
   1      teaspoon      worcestershire sauce
     1/2  teaspoon      celery salt
     1/4  teaspoon      tabasco sauce
     1/8  teaspoon      garlic powder
   2      cups          bite-size oat cereal rings
   1      cup           pretzel sticks
   1      cup           shelled peanuts
   2      cups          bite-size shredded wheat

Mix first five ingredients. Pour this mixture over other ingredients in large bowl. Stir gently to coat all pieces. Bake in large shallow baking pan at 300 degrees for 1 hour. Stir every 10 minutes.

Makes about 6 cups.

Busted by Barb at Possum Kingdom Lake Texas




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                     *  Exported from  MasterCook  *

                               Toffee Bars

Recipe By     : 
Serving Size  : 32   Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          3 Minute Brand Oats
     1/2  cup           brown sugar
     1/2  cup           butter or margarine -- softened
     1/4  cup           white corn syrup
     1/2  cup           semi-sweet chocolate chips -- or butterscotch
                        -- chips
     1/3  cup           chunky peanut butter

Combine oats and brown sugar.

Blend in butter and syrup.

Spread in an 8" square pan and bake 10 minutes at 350 degrees (4 minutes in a microwave oven).  Cool.

Meanwhile, melt chips and peanut butter together.

Spread over baked layer.

Chill and cut into bars when completely hardened.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                    Toll House Chocolate Chip Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          all-purpose flour
   1      teaspoon      baking soda
   1      teaspoon      salt
   1      cup           butter -- softened
     3/4  cup           sugar
     3/4  cup           firmly packed brown sugar
   1      teaspoon      vanilla extract
   2                    Eggs
   2      cups          Nestle' Toll House Semi-sweet Chocolate
                        -- Morsels
   1      cup           chopped nuts -- optional

 Preheat oven to 375 degrees.

 In small bowl combine flour, baking soda and salt; set aside.

 In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy.

 Beat in eggs.  Gradually add flour mixture.  Stir in chocolate morsels and nuts.

 Drop by tablespoonfuls onto ungreased cookie sheets.

 Bake 9 - 11 minutes.

Makes 5 dozen 2 1/4" cookies.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                      Toll House Chocolate Chip Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
     1/2  cup           all-purpose flour
     1/2  cup           sugar
     1/2  cup           firmly packed brown sugar
   1      cup           butter -- melted and cooled
                        -- to room temperature
   1      cup           Nestle's Toll House Semi-Sweet Chocolate
                        -- Morsels
   1      cup           chopped walnuts
   1                    unbaked pie shell -- (9")

 Preheat oven to 325 degrees.

 In large bowl beat eggs until foamy.

 Add flour, sugar and brown sugar; beat until well blended.

 Beat in melted butter.

 Stir in semi-sweet chocolate morsels and walnuts.

 Pour into pie shell.

 Bake at 325 degrees 1 hour.

 Serve warm with whipped cream or ice cream, if desired

Freezes well.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Toll House Mud Bars

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           + 2 Tbsp. all-purpose flour
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
     3/4  cup           firmly packed brown sugar
     1/2  cup           butter
   1      teaspoon      vanilla extract
   1                    Egg
   2      cups          Nestle Toll House Semi-sweet Chocolate -- divided
                        -- Morsels
     1/2  cup           chopped nuts

 Preheat oven to 375 degrees.

 In bowl, combine flour, baking soda and salt; set aside.

 In bowl, beat brown sugar, butter and vanilla extract until creamy.  Add egg; beat well.  Gradually add flour mixture.

 Stir in 1 1/3 cups chocolate morsels and nuts.

 Spread into foil-lined 9" square baking pan.

 Bake at 375 degrees 23 to 25 minutes.

 Immediately sprinkle 2/3 cup chocolate morsels over top.  When morsels are shiny, spread evenly.

 When cool, chill 5 to 10 minutes to set chocolate.  Cut into 1 x 1 1/2 inch bars.

Makes 36 bars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Toll House Pan Cookie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          unsifted flour
   1      teaspoon      baking soda
   1      cup           butter -- softened
     3/4  cup           sugar
     3/4  cup           firmly packed brown sugar
   1      teaspoon      vanilla extract
   2                    Eggs
   2      cups          Nestle's Semi-sweet Real Chocolate
                        -- Morsels
   1      cup           chopped nuts

 Preheat oven to 375 degrees.

 In small bowl, combine flour, baking soda and salt; set aside.

 In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy.

 Beat in eggs.

 Gradually add flour mixture; mix well.

 Stir in chocolate morsels and nuts.

 Spread into greased 15x10x1" baking pan.

 Bake at 375 degrees 20 minutes.

 Cool; cut into 2" squares.

Makes 35 squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Tomato Aspic #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       lemon jello
   1      package       raspberry jello
   3 1/2  cups          tomato juice
     1/4  cup           vinegar
   2      tablespoons   sugar
     1/4  cup           chopped onion
   1      cup           chopped celery
     1/2  cup           chopped salad olives

 Heat the tomato juice, vinegar and sugar to almost a boil.  Pour over jello.

 After above mixture is slightly congealed add the onions, celery and salad olives.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Tomato Aspic #2

Recipe By     : Sara
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unflavored gelatin
     1/4  cup           cold water
   4      cups          tomato juice
   1                    Onion -- chopped
     1/2  cup           celery
   4                    whole         cloves
   6                    Pepper corns
   1      teaspoon      sugar
     1/2  teaspoon      salt
     1/4  cup           lemon

 Boil celery, onion, cloves in tomato juice, drain.

 Mix gelatin in the water, add mixture above and chill.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Tomato Aspic #3

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        lemon flavor jello
   1      teaspoon      salt
   1      cup           boiling tomato juice
     2/3  cup           cold tomato juice
   1      tablespoon    lemon juice
   1      teaspoon      horseradish
     1/2                grated onion

Mix well then chill.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Tomato Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           olive oil -- vegetable oil or
                        -- combination
     1/2  cup           sugar
     1/4  cup           vinegar
     1/4  cup           lemon juice
   1      teaspoon      salt
     1/2  teaspoon      dry mustard
     1/2  teaspoon      paprika
   1      cup           catsup

 Shake all ingredients in tightly covered container; refrigerate.

 Sake just before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Tomato-Green Bean Casserole

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Vegetables
                Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Strips        bacon
   1      can           stewed tomatoes with green peppers and -- (16 oz.)
                        -- onions
   1      can           green beans -- drained (16 oz.)
   1      teaspoon      Worcestershire sauce
     1/2  teaspoon      salt
   1      dash          pepper
   1      dash          Cayenne pepper
   2      tablespoons   mayonnaise
   1      cup           soft bread crumbs
   2      tablespoons   butter -- melted

 Fry bacon.  Drain off excess fat.  Break bacon into pieces.

 Add tomatoes; simmer a few minutes.

 Add beans, seasoning and mayonnaise.

 Place in oiled 8" round baking dish.

 Combine bread crumbs and butter.  Sprinkle over vegetable mixture.

 Bake, uncovered, from 30 to 35 minutes in a 325 degree oven.  (This can be prepared ahead and baked just before serving.)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Tropical Mandarin Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           cooking oil
     3/4  cup           sugar
   2                    Eggs
     1/2  cup           mashed ripe banana -- (1 - 1 1/2 medium)
     1/2  teaspoon      almond extract
   1      can           mandarin oranges -- drained (11 oz.)
   1 1/2  teaspoons     grated orange peel
   1 3/4  cups          unsifted all-purpose flour
     1/2  teaspoon      baking powder
     1/2  teaspoon      soda
     1/2  teaspoon      salt
     1/2  cup           coconut
   1      tablespoon    graham cracker crumbs -- up to 2

 Blend together oil and sugar in large mixing bowl.  Add eggs, one at a time, beating well after each addition.

 Stir in banana and almond extract.

 Cut oranges into pieces and add to banana mixture.

 Stir in remaining ingredients except graham cracker crumbs.  Mix well.

 Grease bottom and sides of 8x4 or 9x5-inch (1 1/2 qt.) loaf dish.  Sprinkle with graham cracker crumbs; shake out excess crumbs.  Pour batter into dish, spreading evenly.

Bake 55 minutes at 325 degrees.

Yield:  1 loaf

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Tuna Citrus Waldorf Salad

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Salads & Salad Dressings         Tuna

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          tuna in vegetable oil -- (6 1/2 or 7 oz.
                        -- each)
   3      cans          grapefruit & orange sections -- well drained (16
                        -- oz. each)
   2      cups          diagonally sliced celery
   1      cup           broken walnut pieces
   1      medium        avocado
   3      tablespoons   lemon juice
     1/2  cup           water
   1      tablespoon    sugar
     1/2  teaspoon      salt
     1/4  teaspoon      hot pepper sauce
                        Salad greens

 Drain tuna, reserving 1/3 Cup oil for dressing (add additional salad oil, if necessary).

 Flake tuna or cut into chunks; combine with grapefruit and orange sections, celery and walnut pieces; reserve.

 Peel avocado and remove pit; cut into small pieces.

 In small bowl, mash avocado with lemon juice.  Add reserved tuna oil and all remaining ingredients except salad greens; beat together until smooth and creamy.  Or combine in electric blender container and blend on high speed mixture is smooth.

 Line salad bowl with salad greens.

 Add reserved tuna-citrus mixture; serve with avocado dressing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Tuna Pasta

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta & Couscous                 Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   oil
   1                    onion -- chopped
   1      can           tuna in oil
   1      cup           spaghetti sauce
                        black olives -- or green
                        cooked pasta

Fry onion in oil, add tuna fish and cook 2 minutes.  Add spaghetti sauce and olives cook 1 or 2 minutes.  pour over pasta.

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                     *  Exported from  MasterCook  *

                                Tuna Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Tuna

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           tuna -- drained, flaked (7
                        -- oz.)
     1/2  cup           mayonnaise
     1/4  cup           sliced ripe olives
     1/4  cup           chopped onion
     1/4  cup           chopped green pepper
                        Lettuce leaves
                        Cherry tomato halves

 In medium bowl stir together tuna, mayonnaise, olives, onion and green pepper.

 Cover; chill.

 Serve on lettuce-lined platter.

 Garnish with cherry tomatoes.

Makes 1 1/2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Tuna Sandwiches

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches               Tuna

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           tuna -- (6 1/2 or 7 oz.)
   1      cup           chopped celery
     1/4  cup           mayonnaise or salad dressing
   1      tablespoon    drained sweet pickle relish
   1      tablespoon    chopped onion
     1/4  teaspoon      salt
   6                    Buttered frankfurter rolls

 Drain tuna.  Flake.

 Combine all ingredients except rolls.  Chill.

 Fill rolls with tuna mixture.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Tuna-Broccoli Deep Dish

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Tuna                             Bisquick
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       frozen chopped broccoli -- thawed and well
                        -- drained (10 oz.)
   1      can           tuna -- drained (9 1/2 oz.)
     1/2  cup           sliced ripe olives
     1/2  cup           sliced green onions -- with tops
   1      can           condensed cream of celery soup -- (10 3/4 oz.)
     1/2  cup           sour cream
   1      cup           Bisquick baking mix
     1/4  cup           cold water

 Heat oven to 375 degrees.

 Layer broccoli, tuna, olives and green onions in ungreased  9" square baking dish.

 Mix soup and sour cream; spread over tuna mixture.

 Mix baking ix and cold water; beat vigorously 30 seconds.

 Turn onto cloth-covered board well dusted with baking mix.

 Knead 5 times.

 Roll into 9" square.  Place on soup mixture.

 Cut slits to allow steam to escape.

 Bake until hot and bubbly and crust is golden brown, 25 to 30 minutes.

Makes 4 or 5 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Tuna-Cashew Casserole

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Tuna

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           chow mein noodles -- (3 oz.)
   1      can           condensed cream of mushroom soup -- (10 1/2 oz.)
   1      can           tuna -- drained and flaked
                        -- (6 1/2 or 7 oz.)
   1      cup           dry roasted cashews
   1      cup           chopped celery
     1/4  cup           minced onion
     1/4  cup           water
                        Lemon wedges for garnish

 About 40 minutes before serving:  Preheat oven to 375 degrees.

 Set aside 1/2 cup chow mein noodles.

 In 1 1/2-quart casserole, stir rest of noodles with undiluted soup, tuna, nuts, celery, onion and  water.

 Sprinkle reserved noodles over top.

 Bake 30 minutes or until bubbling.

 Serve with lemon wedges.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Tuna-Egg Patties

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Tuna

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           thick white sauce
   4                    Hard-cooked eggs -- chopped
   1      can           tuna -- drained and flaked
                        -- (6 1/2 oz.)
   3      tablespoons   chopped pimiento
   2      tablespoons   chopped onion
   1      tablespoon    snipped parsley
     1/2  teaspoon      celery salt
     1/2  teaspoon      paprika
                        Flour
   2                    Eggs
   2      tablespoons   water
   2      cups          finely crushed Wheaties cereal
   1      tablespoon    shortening
   1      cup           chili sauce

 Grease baking dish, 8x8x2 inches.

 Stir together white sauce, hard cooked eggs, tuna, pimiento, onion, parsley, celery salt and paprika.  Spread in baking dish.  Refrigerate 1 hour.  Cut tuna mixture into 9 squares.  Coat squares with flour; shape into patties.

 Beat eggs and water slightly.  Dip patties into egg mixture; coat with cereal crumbs.

 Melt shortening in skillet.  Lightly brown patties over low heat about 5 minutes on each side.

 Heat chile sauce; serve over patties.

Makes 5 or 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Turkey Amandine

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Turkey

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          stuffing mix
   2      cups          water
     1/2  cup           chopped onion
     1/2  cup           chopped celery
     1/4  cup           butter
   3      tablespoons   flour
   1      teaspoon      salt
     1/4  teaspoon      pepper
     2/3  cup           water
   1 1/3  cups          undiluted evaporated milk
   3      cups          cubed -- cooked turkey
   2      cups          thawed frozen green beans
     1/4  cup           sliced almonds

 Moisten stuffing mix with 2 cups water.  Press into bottom and sides of buttered, shallow 2 quart baking dish.  Bake in hot oven (400 degrees) 10 minutes.

 Saute onion and celery in butter in large saucepan.  Stir in flour, salt, and pepper.  Gradually add 2/3 cup water and evaporated milk.  Cook over medium heat, stirring constantly, until mixture comes just to a boil and thickens.

 Remove from heat.  Stir in turkey and green beans.

 Spoon into stuffing crust.  Sprinkle almonds over top.

 Bake in moderate oven (350 degrees) 25 to 35 minutes or until heated through.

Makes 8 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Turkey Chow Mein Casserole

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Casseroles                       Turkey
                Bisquick                        Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           condensed chicken broth -- (10 3/4 oz.)
     1/2  cup           Bisquick baking mix
   2      cups          cut-up cooked turkey
     1/3  cup           blanched whole almonds
   1      can           chow mein vegetables -- drained (16 oz.)
   1      can           mushroom stems and pieces -- drained (4 oz.)
   1      jar           sliced pimientos -- drained (2 oz.)
   1      cup           chow mein noodles

 Heat oven to 375 degrees.

 Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole.  (Mixture will be slightly lumpy.)

 Stir in remaining ingredients except chow mein noodles.

 Bake uncovered until thick and bubbly, about 40 minutes.

 Sprinkle with chow mein noodles; bake uncovered 5 minutes longer.

 Let stand uncovered 5 minutes before serving.

Makes 5 or 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Turkey Cutlets Parmesan

Recipe By     : McCall's, page 143, Sept. 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Turkey                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          small egg bow-tie pasta
   1      cup           frozen green peas
   1      tablespoon    unsalted butter
     3/4  cup           Parmesan cheese
   4                    turkey breast cutlets -- thick
   2      large         egg whites -- lightly beaten
     3/4  cup           Italian bread crumbs
   2      tablespoons   olive oil
   2      large         plum tomato, whole -- cut in 12 slices
   8      large         basil leaves
   1      cup           shredded mozzarella cheese
                        fresh ground pepper

1.  In covered 3-quart pot, bring 2 quarts hot salted water to a boil.  Add pasta; cook 6 minutes.  Add frozen peas; cook 2 minutes, until pasta is al dente and peas are crisp-tender.  Reserve 1/2 cup pasta cooking water; ddrain pasta.  Return pasta, peas and reserved water to pot; add butter and 1/2 cup Parmesan; stir.  cover; keep warm.

2.  While pasta is cooking, dip cutlets into egg whites, then coat with crumbs.  In larage nonstick skillet, heat oil over high heat.  Add cutlets; cook 2 minutes, until browned on bottom.  Turn cutlets over; sprinkle each with 1 tablespoon Parmesan.  Place 3 tomato slices and 2 basil leaves, overlapping, on each cutlet.  Sprinkle with mozzarella; season with pepper to taste.  Cook 1 minute.  cover skillet with lid; cook 30 seconds until cheese is melted.  Serve with pasta.

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                     *  Exported from  MasterCook  *

                            Turkey Minestrone

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews                    Turkey
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Meaty turkey frame
   1      teaspoon      salt
   4      cups          water
   2      cups          sliced potatoes
   3                    Onions -- thinly sliced
   1      Bag           -- (8 oz.) shredded
                        -- coleslaw cabbage
   2      cups          sliced celery
   6                    Ripe pitted medium olives -- chopped

Combine turkey frame, salt and water in a soup pot (or pressure cooker).  Cover and simmer 2 hours over low heat, or 45 minutes in a pressure cooker, (following manufacturer's directions.)

Strain broth into a container.  Set turkey frame aside to cool.  When fat has risen to the surface of the turkey broth, skim with a bulb-type baster (or if you're not in a hurry, chill until fat hardens.  Then lift off the fat.)

Combine fat free broth with remaining ingredients.  Cover and simmer until vegetables are tender.

Meanwhile, strip meat from turkey frame and chop into bite-size pieces.  Add to the soup and heat through.

Salt and pepper to taste.

Season with Parmesan cheese and chopped fresh parsley if you like.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Turkey Schnitzel #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Turkey

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         cooked Butterball breast of turkey -- cut into 1/4" thick
                        -- slices
     1/4  cup           lemon juice
   1                    Egg
   2      teaspoons     milk
     3/4  cup           dry seasoned bread crumbs
                        Butter or margarine
                        Hot cooked noodles
                        Lemon wedges

 Marinate turkey slices in lemon juice 1 hour, drain.

 Blend egg and milk.

 Dip turkey slices into egg mixture, coat with bread crumbs.

 Brown turkey in butter in skillet over medium heat 2 to 4 minutes per side.

 Serve with noodles and lemon wedges.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Turkey Vegetable Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Brand Names & Ads
                Turkey                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cooked Butterball breast of turkey -- cut into 1/2" cubes
                        Bones and trimmings from cooked breast of
                        -- turkey
   6      cups          water
   1      can           cocktail vegetable juice -- (46 oz.)
   8      ounces        turkey gravy packet
   1      Bag           -- (16 oz.) frozen
                        -- mixed vegetables
   2      medium        onions -- diced
   2      Ribs          celery -- sliced
   1      clove         garlic -- minced
   2      teaspoons     seasoned salt
     1/2  teaspoon      pepper
     1/2  teaspoon      thyme leaves

Place turkey bones and trimmings in Dutch oven or large saucepan.  Add water.  Cover and simmer 1 hour.

Remove carcass; strip turkey from bones.  Discard carcass.  Strain broth.

Combine broth, turkey and remaining ingredients in Dutch oven.

Cover and simmer 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Turkey Waldorf Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Turkey
                Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           Hellmann's Real Mayonnaise
   2      tablespoons   lemon juice
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2      cups          diced cooked turkey -- or chicken
   2                    Apples -- cored and chopped
     2/3  cup           sliced celery
     1/2  cup           chopped walnuts

 In large bowl stir first 4 ingredients until smooth.

 Add remaining ingredients; toss to coat well.

 Cover; chill.

Makes 5 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               Turtle Cake

Recipe By     : Mary Winn
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Box           German chocolate cake mix
     3/4  cup           melted margarine
     1/4  cup           evaporated milk
   1      Bag           -- (14 oz.) caramels
   1      cup           chopped pecans
   1      cup           chocolate chips

 Mix cake mix according to package directions.

 Pour half of the batter into 13x9 inch floured and greased pan.

 Bake 15 minutes at 350 degrees.

 Melt caramels with milk and butter.

 Pour over cake, sprinkle pecans and chocolate chips.

 Pour remaining cake batter over top.

 Bake 20 minutes more at 350 degrees.

 May be frosted.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Turtles Candy

Recipe By     : Rudy
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cups          sugar
   1      stick         oleo
   1                    Tall can Carnation milk
   1      pound         pecans
   1      pint          marshmallow cream
   2      packages      chocolate bits

In mixing bowl, mix pecans, marshmallow cream and chocolate bits.  Set aside.

Heat sugar, oleo and milk over low flame slowly, until melted. Let boil 7 1/2 minutes.  Don't stir while on stove.  (It will look like its burning, but it isn't).

Pour boiling mixture over pecan mixture.  Stir, do not beat, until thick (takes times, keep stirring) until stiff enough to drop by teaspoon.

Drop on waxed paper.  Let cool about 12 hours.

Makes 5 pounds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Upside Down Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          sifted flour
   1 1/4  teaspoons     baking powder
   4      tablespoons   butter
     3/4  cup           sugar
   1                    Egg -- well beaten
     1/2  cup           milk
   4      tablespoons   butter
     1/2  cup           brown sugar -- firmly packed
   1      cup           crushed pineapple -- apricots or peaches

 Sift flour once, measure, add baking powder, and sift again.

 Cream butter thoroughly, add sugar gradually and cream together until light and fluffy.

 Add egg; then flour, alternately with milk, a small amount at a time.  Beat after each addition until smooth.

 Melt 4 Tbsp. butter in iron skillet; add brown sugar and stir until melted.

 Add pineapple (or apricots or peaches) and pour batter over mixture.

 Bake in moderate oven (350 degrees) 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Vanilla Butter Icing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Glazes & Icings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
     3/4  cup           powder sugar
     1/2  teaspoon      vanilla
     1/2  teaspoon      milk -- up to 1

 In 1 quart bowl beat butter until fluffy.

 Beat in sugar and vanilla.

 Gradually beat in milk to make an icing of thick spreading consistency.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                     Vanilla Crepes With Orange Sauce

Recipe By     : Mrs. A. Corbett Alexander
Serving Size  : 8    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           milk
   2      tablespoons   vanilla extract
     1/2  cup           sugar
   3      tablespoons   all-purpose flour
   3                    Eggs -- divided
  16                    Crepes
   2      tablespoons   melted butter
                        Orange sauce -- (see recipe)

 Scald milk and vanilla.  Set aside.

 Combine sugar, flour, and egg yolks.  Stir in milk mixture.  Cook over medium heat, stirring constantly, until mixture comes to a boil.  Cook a few seconds; remove from heat.

 Beat egg whites until stiff; fold gently into egg yolk mixture.

 Place about 3 Tbsp. batter on each crepe; roll crepes loosely over batter.

 Place on cookie sheet; brush crepes with melted butter.

 Bake at 350 degrees for 20 to 25 minutes.

 Arrange crepes on platter; serve immediately with Orange sauce.

Mrs. A. Corbett Alexander, Swannanoa, North Carolina

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Vanilla Nut Ice Box Cookies

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          sifted flour
   3      teaspoons     baking powder
     1/4  teaspoon      salt
   1      cup           butter
     1/2  cup           brown sugar -- firmly packed
   2      cups          granulated sugar
   2                    Eggs -- well beaten
   1      cup           nut meats -- chopped
   1      tablespoon    vanilla

 Sift flour once, measure, add baking powder and salt, and sift again.

 Cream butter thoroughly, add sugars gradually, and cream well.

 Add eggs, nuts, and vanilla.  Add flour gradually.

 Shape into rolls, 1 1/2" in diameter.  Chill overnight or until hard enough to slice.

 Cut into thin slices.

 Bake in hot oven (425 degrees) 10 minutes.

Makes 6 dozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Vanilla Wafer Cake #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sticks        margarine
   2      cups          sugar
   6                    Eggs
   1      package       vanilla wafers -- rolled very fine
                        -- (12 oz.)
     1/2  cup           milk
   1      package       flaked coconut -- (7 oz.)
   1      cup           chopped nuts
   2      teaspoons     vanilla

 Cream margarine and sugar.

 Add eggs, 1 at a time, beating after each addition to mix thoroughly.

 Add rolled vanilla wafers and milk.

 Gradually add coconut, then nuts and vanilla.

 Bake in greased and floured tube or Bundt pan 1 1/2 hours at 375 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Vanilla Wafer Cake #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           shortening
   1      cup           sugar
   3                    Eggs -- beaten
   1      package       crumbled vanilla wafers -- (9 1/4 oz.)
     1/3  cup           milk
   1      teaspoon      baking soda
   1 1/2  cups          chopped pecans
   1      package       shredded coconut -- (8 oz.)

 Cream shortening, sugar and eggs.  Blend well.

 Add vanilla wafers, milk, pecans and coconut.  Beat until firm.

 Bake in 2 pans at 350 degrees until brown or in tube pan at 325 degrees until done, about 45 minutes depending upon oven.

 Cool completely.

 Frost as desired with Caramel Frosting or other of your choice.  (See recipe.)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Veal In Cream

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef & Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Chopped Onions
   1      Clove         Garlic -- minced
   6      Tablespoons   Butter
   4      Slices        Veal -- pounded & cut
                         -- in thin strips
                        Salt And Pepper -- to taste
   1      Cup           Cream
     1/2  Pound         Mushrooms -- sliced
   2      Tablespoons   Brandy
                        Noodles -- or rice

In a skillet, saut onion and garlic in 4 Tbsp. butter until onion in tender or translucent.

Add veal and saut for 2 - 3 minutes per side.  Season if you wish.

Add cream; simmer covered, for 10 minutes.

In a separate pan, saut mushrooms in remaining butter for 2 - 3 minutes.  Add brandy and combine with veal.

Serve with noodles or rice.

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                     *  Exported from  MasterCook  *

                             Veal Parmigiano

Recipe By     : Flora DiPillo
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Beef & Veal
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         veal cutlets -- thin
   3      tablespoons   oil
   3      cloves        garlic -- finely minced
   1                    onion -- chopped
   2 1/2  cups          canned tomatoes
   1 1/4  teaspoons     pepper
   8      ounces        tomato sauce
     1/4  teaspoon      thyme
   1                    egg
     1/4  cup           bread crumbs
     1/2  cup           grated parmesan cheese
   3      tablespoons   oil
     1/2  pound         Mozzarella cheese -- thinly sliced

In 3 tablespoons hot oil saute garlic and onion till golden - add tomatoes, salt, pepper, break up tomatoes with fork.  Simmer uncovered, 10 minutes .  Add tomato sauce, thyme and simmer uncovered 20 minutes.  Beat egg, combine crumbs, 1/4 cup Parmesan cheese.  Dlip each veal piece into egg and then into crumbs.  Saute until golden brown.  Set slices side by side in baking dish (12x8x2).  Heat oven.  Pour 2/3 of tomato mixture over veal.  Put mozzarella on top.  Spoon on rest of tomato mixture.  Sprinkle with 1/4 cup Parmesan cheese.  Bake uncovered 30 minutes.

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                     *  Exported from  MasterCook  *

                           Vegetable Casseroles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Casseroles
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   margarine
   2      tablespoons   corn starch
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2      cups          milk
   4      cups          cooked vegetables
     1/4  cup           seasoned bread crumbs
   1      tablespoon    melted margarine

 In small saucepan melt the 4 Tbsp. margarine over low heat.  Stir in corn starch, salt and pepper until smooth.

 Remove from heat.  Gradually stir in milk until smooth.

 Bring to boil over medium heat, stirring constantly, and boil 1 minute.

 Stir in vegetables.

 Turn into 1-1/2 qt. casserole.

 Mix seasoned bread with melted margarine.

 Sprinkle on top of casserole.

 Bake in 375 degree oven 25 minutes or until heated.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Vegetable Cream Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews                    Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    cornstarch
   2      cups          milk
   2      tablespoons   margarine
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1                    Chicken bouillon cube
   1      cup           finely chopped cooked vegetables -- (spinach, asparagus
                        -- or broccoli)

In saucepan mix cornstarch and 1/2 cup of the milk until smooth.

Stir in next 4 ingredients and remaining milk.

Bring to boil over medium heat, stirring constantly, and boil 1 minute.

Add vegetables.

Makes 3 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Vegetable Pasta

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta & Couscous                 Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    oil
   1                    onion -- chopped
   1                    zucchini -- sliced
   1      cup           broccoli -- cut up
   1 1/2  cups          spaghetti sauce
                        parmesan cheese
   1                    zucchini -- grated
                        cooked pasta

Fry onion in oil.  Add sliced zucchini and broccoli.  cook 2 to 4 minutes.  Add spaghetti sauce and cook another 2 to 4 minutes.  

Pour over cooked pasta.  Add parmesan cheese on top and then the grated fresh zucchini.

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                     *  Exported from  MasterCook  *

                             Vegetable Relish

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Vegetables
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        green peppers
   1      small   head  cabbage
   1      pound         onions
   1      pound         carrots
   2 3/4  cups          white vinegar
     3/4  cup           water
   1 1/2  cups          sugar
   3      tablespoons   salt
   1      tablespoon    mustard seed
   1      tablespoon    celery seed

 Wash, trim and quarter vegetables.

 Put vegetables through food grinder, using coarse blade; drain, discarding liquid.

 Combine vinegar and remaining ingredients in large saucepot; heat to boiling.

 Add vegetables; simmer 5 minutes, stirring occasionally.

 Continue simmering while quickly packing one clean, hot jar at a time.  Fill to within 1/2" of top making sure vinegar solution covers vegetables.

 Cap each jar at once.

 Process 5 minutes in boiling-water bath.

Makes 5 - 6 pints.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Vegetable Salad Marinade

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          drained canned or fresh vegetables -- up to 7
     1/2  cup           sugar
     1/2  teaspoon      salt
     1/2  teaspoon      celery seed
     1/2  teaspoon      dry mustard
   1      cup           white vinegar
     1/4  cup           lemon juice
     1/4  cup           vegetable oil

 Place vegetables in 3 quart glass bowl.

 Shake remaining ingredients in tightly covered jar; pour over vegetables.

 Cover and refrigerate, spooning dressing over vegetables occasionally, at least 3 hours but no longer than 1 week.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Vegetable Saute

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Brand Names & Ads
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   6      cups          vegetables -- (sliced yellow
                        -- squash, zucchini &
                        -- red pepper
   1      envelope      salad dressing mix
     1/4  cup           red wine vinegar

 Heat oil in large skillet on medium-high heat.  Add vegetables; cook and stir until tender-crisp.

 Sprinkle salad dressing mix over vegetables; too to coat well.  Stir in vinegar until well mixed.

 Serve warm.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Venetian Liver with Polenta

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef & Veal                      Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef liver -- 1 inch thick
   3      tablespoons   flour
   1      teaspoon      salt
     1/8  teaspoon      pepper
   3      tablespoons   butter or margarine
   3      tablespoons   olive oil -- or salad oil
   1      pound         onions -- sliced thin
     1/2  teaspoon      sage leaves
     1/4  cup           dry white wine
   1      tablespoon    chopped parsley
                        Polenta -- see recipe

With paper towels pat liver dry.  Cut into strips 1/8 inch wide.  (To make liver easier to slice thinly, place in freezer just long enough to chill thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll liver in mixture, coating well.

In large skillet, heat butter and 2 tablspoons oil.  Saute liver strips, turning frequently until lightly browned on all sides, about 5 minutes.  Remove and set aside.  Add remaining oil to skillet.  Saute onion slices, stirring frequently until golden, about 10 minutes.  Combine liver with onion mixute.  Tossing lightly, cook covered over low heat 5 minutes.  Remove liver and onions to serving dish.

To dippings in skillet add white wine and lemon juice, bring to a boil stirring, pour over liver and onions.  Sprinkle with chopped parsley. Arrange squares of Polenta, over lapping aroung edge of platter.

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                     *  Exported from  MasterCook  *

                            Vermont Cheese Dip

Recipe By     : 1982
Serving Size  : 4    Preparation Time :0:00
Categories    : Dips                             Family & Friends
                Appetizers & Hors d'Oeuvres      Posted To Recipelu

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Vermont cheddar cheese -- coarsely grated or
   2      cups          sharp cheddar cheese
     1/2  cup           plain low-fat yogurt
     1/2  cup           mayonnaise
     1/4  teaspoon      worcestershire sauce
   8      drops         hot red pepper sauce
                        celery sticks
                        cauliflower flowerets
                        crackers

Put all ingredients except vegetables and crackers in a blender or a food processor.  Process 1 1/2 to 2 minuters.  Stopping to scrape sides, until  mixture is smooth.  Dip keeps a week or more in the refrigerator, let stand at least 30 minutes at room temperature before serving with raw vegetables and crackers for dipping.

Makes about 1 1/2 cups dip.

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                     *  Exported from  MasterCook  *

                           Vinaigrette Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Green olives -- finely chopped
   2      tablespoons   chopped dill pickle
   1                    Hard-cooked egg -- finely chopped
   1 1/2  teaspoons     minced pimiento
     1/2  cup           Basic French Dressing -- see recipe

 Mix all ingredients.

 Chill

Makes about 1 cup.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Waffles #1

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Waffles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour -- sifted
   2      Teaspoons     Baking Powder
     1/2  Teaspoon      Salt
   3                    Egg Yolks -- well beaten
   1      Cup           Milk
   4      Tablespoons   Butter -- melted
   3                    Egg Whites -- stiffly beaten

Sift flour once, measure, add baking powder, salt, and sift again.

Combine egg yolks, milk and butter.  Add to flour, beating until smooth.

Fold in egg whites.

Bake on hot waffle iron.  

Serve hot with Log Cabin Syrup.

Makes four 4-section waffles.


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                     *  Exported from  MasterCook  *

                                Waffles #2

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Waffles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour -- sifted
   3      Teaspoons     Baking Powder
   1      Teaspoon      Baking Soda
   1      Tablespoon    Sugar
     3/4  Teaspoon      Salt
   2                    Eggs
   1 2/3  Cups          Shortening -- soft

Mix ingredients.


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                     *  Exported from  MasterCook  *

                            Wales Coffee Cake

Recipe By     : Betty Smith
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   1      cup           coffee -- cold
   3      teaspoons     baking powder
   2      teaspoons     vanilla
   1      cup           walnuts -- chopped
   2      cups          sugar
   2 2/3  cups          flour
   4                    Eggs -- separated
     1/4  teaspoon      salt

 Cream butter and sugar.

 Add beaten egg yolks.

 Mix well and add cold coffee alternately with flour, baking powder and salt.

 Add nuts and vanilla, then fold in beaten egg whites.

 Bake 45 minutes at 375 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Walnut Mallow Fudge

Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar
     3/4  cup           evaporated milk
   1      tablespoon    butter
   1      Dash          salt
   6      ounces        semi-sweet chocolate pieces
   2      ounces        unsweetened chocolate -- broken in pieces
     1/2  cup           marshmallow creme
   1      cup           coarsely chopped walnuts

In heavy saucepan, combine sugar, milk, butter and salt.  Bring to boil over medium heat and cook 6 minutes.

While sugar mixture heats, combine chocolates, marshmallow creme and walnuts in large, heat-proof mixing bowl.

Pour boiling syrup over ingredients in mixing bowl and beat until chocolate pieces are melted.

Pour into well-buttered 8" square baking pan.

Cool to room temperature, then place in refrigerator and chill thoroughly.

Cut into small squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Walnut Toffee

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter
   1      cup           sugar
   1      tablespoon    white corn syrup
   3      tablespoons   water
   1 1/2  cups          chopped walnuts
   6      ounces        semi-sweet chocolate morsels -- melted

Butter 9" square pan.

Melt butter in 2 quart pan.

Stir in sugar gradually.  Add syrup and water; cook over moderate heat, stirring occasionally to 290 degrees on candy thermometer or until a little of mixture becomes very brittle in cold water.

Add 1 cup nuts.  Cook 3 minutes, stirring constantly.

Pour in buttered pan.  When cold, remove from pan.

Melt chocolate morsels over hot water, coat 1 side of toffee, sprinkle with chopped walnuts.

Flip over on wax paper.

Break into bite size pieces by dropping on hard surface.

Yield:  about 1 3/4 pounds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Warm Seafood Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Seafoods
                Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           orange juice
     1/4  cup           oil
   2      teaspoons     Grey Poupon Dijon Mustard
     3/4  teaspoon      dill weed
     1/2  teaspoon      grated orange peel
   1      dash          pepper
     1/3  cup           golden raisins
   4                    fish fillets -- or steaks
   8      cups          assorted salad greens
     1/2  cup           red cabbage -- shredded
     1/2  cup           cucumber -- thinly sliced

 Combine orange juice, oil, mustard, dill weed, orange peel and pepper; mix well.

 Add raisins.

 In skillet, cook fish in 1 Tbsp. oil 4 to 5 minutes on each side or until done as desired.

 Add orange raisin dressing and heat through.

 Arrange salad greens and red cabbage on individual dishes; top with fish.

 Place cucumbers slices over fish.

 Drizzle with warm dressing.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Watercress Soup

Recipe By     : Southeren Living, April 1979
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews                    Southern Living
                Family & Friends                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          watercress
   1      slice         onions -- 1/2 inch thick
   1      slice         celery -- 3 inches long
   1      tablespoon    sugar
   1      tablespoon    cornstarch
   3      cups          chicken bouillon -- divided
  13      ounces        evaporated milk -- canned
   1      tablespoon    butter
   1      teaspoon      salt
                        Watercress leaves -- optional

Combine watercres, onion, celery, sugar, cornstarch and 2 cups bouillon in container of electric blender; process until smooth.  Pour watercress mixture into a saucepan; add remaining bouillon and stir well.  Bring to a boil.  Reduce heat, and simmer 10 minutes, stirring constantly.  Stir in evaporated milk, butter and salt; simmer 3 to 5 minutes, stirring occasionally.  Garnish individual servings with watercress leaves, if desired.

Yield:  8 to 10 servings.

Mrs. R. V. Forrester, Springfield, Virginia.

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                     *  Exported from  MasterCook  *

                              Watergate Cake

Recipe By     : Ann Moore
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    White cake mix
     3/4  cup           cooking oil
   3                    Eggs
   1      cup           7-up -- or Club soda
   1      package       pistachio pudding mix
   1      cup           chopped nuts
     1/2  cup           coconut

 Mix above and pour into greased 9x13 inch pan.

 Bake at 350 degrees for 45 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                             Watergate Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cool whip
   1      Box           Pistachio pudding
   1      can           crushed pineapple with juice -- (16 oz.)
   1      cup           miniature marshmallows
     1/2  cup           chopped pecans

Mix all ingredients well.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Watergate Salad #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads & Salad Dressings         Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  quart         cottage cheese -- slightly beaten
   1      can           pineapple -- drained, #2 can
   9      ounces        Cool Whip
   1      box           pistachio instant pudding
   1      cup           coconut -- optional
   1      cup           chopped nuts -- optional

Put pudding in bowl, add pineapple and cottage cheese, mix well.  Add cool whip and mix by hand.  Refregerate until ready to use.  Add cocount and nuts if desired.

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                     *  Exported from  MasterCook  *

                            Watermelon Pickles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    watermelon rind
   4      tablespoons   salt -- to one quart water
                        water
   8      cups          sugar
   4      cups          vinegar
   8      teaspoons     whole cloves
  16      sticks        cinnamon
          few           mustard seed

Peel and remove all green and pink portions from the rind, cut in one inch cubes and soak overnight in salt water.

Drain, cover with fresh water and cook until almost tender. Drain the watermelon and make a syrup of sugar,vinegar, whole cloves, cinnamon sticks and mustard seeds. (Tie spieces in a cheesecloth bag.).  Heat the syruip and spices to boiling and allow to set for 15 minutes.  Add the drain rin and cook until clear and transparent.  A few minutes before boiling times is up, add enough green or red food coloring to give desired color to the pickle.  Pack boiling hot into sterilized jars to within 1/2 inch of top.  Put on cap, screw band tight. Process in boiling water bath for 5 minutes.

Makes 6 pints.

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                     *  Exported from  MasterCook  *

                         Watermelon Rind Pickles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         watermelon -- Rind of
                        Salt
  10      cups          sugar
   4      cups          vinegar
   8      teaspoons     whole cloves
  16                    Cinnamon sticks
   1      teaspoon      mustard seed
                        Green or red food coloring -- optional

 Remove all green rind from melon.

 Cut in 1" cubes.

 Soak overnight in solution of 4 Tbsp. salt to 1 quart water.  Drain.  Cover with fresh water and cook until tender.  Drain again.

 Heat sugar, vinegar and spices tied in a bag to boiling point and allow to set 15 minutes.

 Add drained rind and cook until clear and transparent.

 Add food coloring if desired.

 Pack rind into hot sterilized jars.  Cover with syrup but leave 1/2" headspace.  Seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Watermelon Rind Pickles #2

Recipe By     : Southern Living, April 1981
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Southern Living
                Sent To Sherilyn                 Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         watermelon -- quartered
                        Pickling salt
   2      tablespoons   whole cloves -- plus
   2      teaspoons     whole cloves
  16      sticks        cinnamon -- 1-1/2 inch long
     1/2  teaspoon      mustard seed
   8      cups          sugar
   1      quart         vinegar -- 5% acidity

Peel watermelon, and remove flesh; cut rind into 1-inch cubes.

Place rind in a large crock or plastic container.  Add water by the quart until it covers the rind;  add 1/4 cup pickling salt for each quart water, stirring until salt dissolves.  Cover and let stand in a cool place overnight.  Drain well.

Place rind in a 10-quart Dutch oven; cover with cold water.  Bring to a boil, and boil until rind is almost tender.  Drain and set aside.

Tie cloves, cinnamon, and mustard seeds is cheesecloth.  Combine spice bag, sugar, and vinegar in a Dutch oven.  Bring to a boil; remove from heat and let stand 15 minutes.  Add rind to syrup.  Bring to a boil; reduce heat to low, and cook until rind is transparent.  Remove spice bag.

Pack rind into hot sterilized jars, leaving 1/2-inch headspace.  Cover at once with metal lids, and screw bands tight.  Process in boiling-water bath 5 minutes.

Yield:  about 6 pints.

Barb's notes:  Made this when I was stationed in South Carolina and everyone who had some always asked for the recipes. 

Have added hot cinnamon candy to the syrup to give it a spicy flavor and a red color.  I use enough to give it a nice red color.  Use to your own taste or leave out if you don't like hot pickles.

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                     *  Exported from  MasterCook  *

                              Wheat Germ Ahs

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           raisins
     1/2  cup           butter -- softened
     1/2  cup           light brown sugar -- packed
     1/4  cup           granulated sugar
   2                    Eggs
   1      teaspoon      vanilla extract
     3/4  cup           vacuum packed wheat germ
     1/2  cup           quick oats -- or old fashioned
                        -- oats
   1      cup           flour
     1/2  teaspoon      salt
     1/2  teaspoon      cinnamon
                        Vanilla ice cream
                        Chocolate glaze -- see recipe

 Whir raisins in electric blender, stop and fashion, until pureed.

 Beat 1/2 cup butter with sugars.

 Beat in eggs, vanilla and raisins.

 Add wheat germ, oats, flour, salt and cinnamon.  Blend well.

 Chill dough about 1/2 hour until it can be shaped.  Form into 24 balls.

 Place 4" apart on lightly greased baking sheets.  Flatten to 3" rounds with bottom of moisteneed glass dipped in sugar.

 Bake in 350 degree oven 10 to 12 minutes or until done.

 Remove from baking sheets and cool on racks.

 Place about 1/2 cup scoop ice cream on 12 cookies.  Top with remaining cookes.   Press together sandwich fashion.  Place on tray.  Freeze until firm.

 Dip each sandwich halfway into  chocolate glaze.  Place upright in loaf pan.

 Return to freezer to set chocolate.

 Wrap each sandwich separately and sotre in freezer.

Yield:  12 ice cream sandwiches

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                           Wheat Griddle Cakes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot Cake & Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sifted flour
     3/4  teaspoon      baking powder
     1/8  teaspoon      soda
     1/2  teaspoon      salt
     1/2  tablespoon    sugar
   1      cup           buttermilk -- or thick sour milk
   1                    Egg -- well beaten
   1      tablespoon    butter -- melted

 Sift flour once, measure, add baking powder, soda, salt and sugar, and sift again.

 Combine milk and egg and add to flour.  Stir only until smooth.

 Add butter.

 Bake on hot, well-greased griddle.

 Serve hot with Log Cabin Syrup.

Makes 12 to 15 cakes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Whipped Cream Frosting

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fillings & Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          whipping cream
   1      teaspoon      unflavored gelatin -- melted in 2 Tbsp.
                        -- water
     1/4  cup           sugar
   1      teaspoon      vanilla extract
     1/2  teaspoon      rum extract
   1      Dash          salt

 Chill cream in mixing bowl,  Chill beaters, too.

 When well chilled begin whipping.

 If cake is to stand for more than 2 hours after frosting, beat in the dissolved gelatin.  (Dissolve in cup set in boiling water.)  Dribble into cream, beating constantly.

 Gradually add the sugar and flavorings and beat until stiff and spreadable.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Whipping Cream Pound Cake

Recipe By     : Mary McKinnon
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         butter
   3      cups          sugar
     1/2  pint          whipping cream
   3      cups          flour -- sifted
   6                    eggs
   2      teaspoons     lemon extract
   1      teaspoon      vanilla
                        ***GLAZE***
					
                        juice from 1 lemon

Cream sugar and butter until light and fluffy.  Add cream, sifted flour and alternately with eggs, 1 egg at a time.  Add lemon extract and vanilla.  Pour into spout pan that has been greased and flavored.  Bake at 3350 degrees for 1 hour 30 minutes.  Remove from pan by using kife to go aroung inside of cake and outside of cake, turn out on plate, turn over on another plate.

GLAZE.  When you start mixing you will think it is too dry.  Just keep beating.

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                     *  Exported from  MasterCook  *

                             Whiskey Cookies

Recipe By     : Lizzie
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          pecans
   1      can           pineapple -- drained (8 oz.)
   1      jar           cherries -- drained (8 oz.)
     1/2  pound         dates
   3 1/4  cups          flour -- divided
   1      stick         oleo
   1 1/2  cups          brown sugar
   4                    Eggs -- beaten
   1      teaspoon      salt
   1      teaspoon      cinnamon
   1      teaspoon      nutmeg
   1      teaspoon      clove
   2      teaspoons     soda
   5      tablespoons   milk
     1/2  cup           whisky

 Coat pecans, pineapple, cherries and dates with 3/4 cup flour.

 Mix all remaining ingredients together.  Add fruit.

 Drop by teaspoonfuls on cookie sheet.

 Bake at 350 degrees for 12 to 15 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          White House Pecan Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies & Pastries                  Snacks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   1      cup           sugar
   1      cup           dark corn syrup
     1/2  teaspoon      salt
   1 1/2  teaspoons     vanilla
   3                    Eggs
   2      cups          coarsely chopped pecans
   1                    Fluted unbaked 9" pastry shell

 Allow butter to stand in covered medium mixing bowl at room temperature until extremely soft.

 Add sugar, corn syrup, salt and vanilla; with sturdy hand rotary beater or mixing spoon, beat until thoroughly blended.  Add eggs and beat gently until blended.

 Fold in pecans.

 Pour into pastry shell.

 Bake in moderate oven, 375 degrees. on rack directly below center rack until top is toasted brown and filling is set in center when pie is gently shakened - about 40 to 50 minutes.

 Pastry edge should be browned and bottom pastry a pale gold.

 If top of pie gets very dark toward end of baking time, place a tent of foil over it.

 Cool on wire rack.  If desired, serve with unsweetened whipped cream.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       White Meat Of Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Salads & Salad Dressings
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          white meat of chicken -- diced large
     1/2  cup           diced celery
   1      cup           mayonnaise
   1      dash          wine vinegar
     1/2  cup           heavy cream
                        salt to taste
                        white pepper to taste
                        Toasted almonds

 Roast chicken covered, or boil chicken breasts until tender.  Cool.  Pull shin and bone from white meat.

 Mix mayonnaise and vinegar, combine with remaining ingredients.

 Place chicken salad in center of the Orange Souffle Ring.  Garnish each serving with toasted sliced almonds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                               White Sacue

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Marinades, Salsa & Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter or margarine
   2      tablespoons   flour
   1      cup           milk
     1/2  teaspoon      salt
     1/8  teaspoon      ground pepper

Melt butter, blend in flour, remover from heat and stir in milk.  Cook over med heat until thickened.  Stirring constantly.  Stir in salt and pepper.
 to make au gratin sauce add mild cheddar cheese, grated and pour over vegetables.

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                     *  Exported from  MasterCook  *

                                Whitefish

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh spinach
     1/4  cup           thinly sliced green onions
   2      tablespoons   snipped fresh dill weed
     1/2  teaspoon      salt
   1      dash          pepper
   4      Fillets       whitefish
   4      teaspoons     lemon juice
                        Salt
                        Pepper
                        Paprika

 Wash spinach; remove tough stems.  Drain spinach on paper towel.  Leave water that clings to leaves on spinach; chop spinach.

 Toss together spinach, onion, dill, salt, and pepper; arrange in 3 quart rectangular baking dish.

 Arrange fish on spinach in single layer.  Thick edges of fish should be placed toward outside of dish.

 Sprinkle fish with lemon juice and salt and pepper to taste. Sprinkle with paprika.

 Cover; microcook on high 7 to 8 minutes' until fish flakes easily with a fork.

 Turn dish half way through cooking.  Let stand 5 minutes.

 Serve with lemon and tomato wedges.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                            Whole Wheat Crepes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Crepes                           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           all-purpose flour
     3/4  cup           whole wheat flour
   1      teaspoon      salt
   1      teaspoon      baking powder
   1                    Egg
   1      tablespoon    vegetable oil
   2 1/4  cups          milk

 Combine flours, salt and baking powder.

 Beat egg with oil and milk until well blended.

 Add flour mixture and beat until smooth.

 Let batter rest one hour before cooking crepes.

 Use about 2 Tbsp. batter for 6" crepe.

Yield:  12 to 15 crepes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                        Wild Rice-Chicken Supreme

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Rice
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Long Grain and Wild Rice -- (6 oz.)
     1/4  cup           butter or margarine
     1/3  cup           chopped onion
     1/3  cup           flour
   1      teaspoon      salt
   1      dash          black pepper
   1      cup           half and half
   1      cup           chicken broth
     1/3  cup           chopped pimiento
     1/3  cup           chopped parsley
     1/4  cup           chopped almonds

Prepare contents of rice and seasoning packets according to package directions.

Meanwhile, melt butter in large saucepan.

Add onion and cook over low heat until tender.  Stir in flour, salt and pepper.

Gradually stir in half and half and chicken broth.  Cook, stirring constantly, until thickened.

Stir in chicken, pimiento, parsley, almonds and cooked rice.

Place in 2-quart casserole.

Bake, uncovered, in 425 degree oven for 30 minutes.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                                Wine Cake

Recipe By     : Katie Lewis
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       cake mix -- white or yellow
   1      package       jello pudding -- any flavor,
                        -- chocolate is very
                        -- good
     3/4  cup           oil
     3/4  cup           Gallo Sherry wine
   4                    Eggs

 Mix all ingredients together.

 Bake in tube pan at 350 degrees for 35 to 40 minutes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                          Winter Apricot Compote

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Family & Friends

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  60      ounces        canned apricot halves
   1      cup           apricot nectar
   1 1/2  tablespoons   cornstarch
   3      tablespoons   cold water
   1      tablespoon    curry powder
     1/2  cup           firmly packed light brown sugar
   1      cup           diced pitted prunes
  30      ounces        canned pear halves -- drained
     1/2  cup           toasted coconut -- optional

Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrup from other uses.
Add nectoar to syrup; boil rapidly until volume is reduced to 1 1/2 cups.
Blen cornstarch and water in large saucepan.  Gradually stir in syrup mixture.  Simmer mixture, stirring constantly, for 30 seconds, add prunes and drained apricot and pear havles, simmer uncovered for about 5 minutes or just until heated through.
Spoon into attractive chafing dish and serve with coconut if desired.

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                     *  Exported from  MasterCook  *

                          Wylers Cookie Cut-Outs

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies & Brownies               Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter -- softened
     1/2  cup           sugar
     1/4  cup           Wyler's Drink Mix -- any flavor
   2                    Eggs
   2      cups          sifted flour

Preheat oven to 350 degrees.,

In small mixer bowl, combine butter, sugar and drink mix; beat until fluffy.

Blend in eggs.

Add flour; mix well.

Turn onto well-floured surface; knead until smooth.

Roll out to 1/8" to 1/4" thickness.

Cut with floured cookie cutters.

Bake on lightly-greased sheets 10 to 12 minutes.

Cool slightly; decorate as desired with chocolate chips and frosting.

Makes about 1 1/2 dozen cookies.

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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NOTES : TIPS:  If using ice tea mix add 1 tsp. ground cinnamon to dough.  To use as tree ornaments, cut tiny hole in cookies before baking.  After cookies are thoroughly cooled, insert loop of ribbon or string to form hanger.



                     *  Exported from  MasterCook  *

                           Yankee Banana Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          unsifted whole wheat flour
   1      cup           yellow corn meal
     3/4  teaspoon      salt
   1      teaspoon      baking soda
   1      cup           mashed ripe bananas
   1      cup           buttermilk
     3/4  cup           molasses
     3/4  cup           snipped pitted dates

 In large bowl, mix flour, corn meal, salt and baking soda.

 Stir in bananas and remaining ingredients.

 Turn into 3 greased and floured cans (1 Lb. each).

 Bake in 350 degree oven 45 minutes, or until cake tester inserted in center of breads comes out clean.

 Cool 10 minutes, turn out of cans and serve warm with butter.

 Loaves may be frozen.

 Thaw, wrap in foil and heat in 3350 degree oven 20 minutes.

NOTE:  Dark and hearty, it's served spread with cream cheese or in a traditional New England Sunday supper of frankfurter and baked beans casserole.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Yellow Cucumber Lime Pickles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      gallon        yellow cucumbers -- peeled and
                        -- quartered
                        Lime water
   8      cups          apple cider vinegar
   8      cups          sugar
   2      teaspoons     celery seed
   1      tablespoon    salt
   2      teaspoons     pickling spices

 First:  Peel and quarter yellow cucumber.  Soak 24 hours in stone jar in lime water.

 Second:  Wash cucumbers 3 times in clear water.  Then soak 3 hours in cold ice water.

 Third:  Combine vinegar, sugar, celery seed, salt and pickling spices in large pot.  Heat to a boil.

 Put cucumbers in and set stand overnight in vinegar syrup.

 Bring to a boil next morning for 45 minutes.  Put in jars and seal.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                       Yellow Perch Club Sandwiches

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pitas & Sandwiches               Seafoods

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         yellow perch fillets
   1      quart         boiling water
   1      tablespoon    salt
   1      cup           sandwich spread -- divided
   1      Dash          salt
   1      dash          pepper
  18      slices        buttered toast
   4                    Hard-cooked eggs -- sliced
   6                    Lettuce leaves
   3                    Tomatoes

 Skin fillets and place in boiling salted water.  Cover and return to the boiling point; simmer for 10 minutes or until fish flakes easily when tested with a fork.  Drain and flake.

 Combine flaked fish, 1/2 cup sandwich spread, salt and pepper.

 Spread 6 slices of toast with fish mixture; arrange egg, lettuce, and remaining 1/2 cup sandwich spread between other slices.

 Fasten together with toothpicks.

 Cut into quarters.

 Garnish with tomato wedges.

 Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                         Yogurt Blender Pancakes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot Cake & Pancakes              Brand Names & Ads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Egg
   1      cup           Borden Lite-line Plain Yogurt -- (8 oz.)
   2      tablespoons   vegetable oil
   1      cup           unsifted flour
   1      tablespoon    sugar
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda
     1/4  teaspoon      salt
     1/4  teaspoon      ground cinnamon -- (optional)
                        **BLUEBERRY CINNAMON TOPPING**
   1      cup           Borden Lite-line Blueberry Yogurt
   2      tablespoons   honey
     1/4  teaspoon      ground cinnamon

In blender container, blend egg, yogurt and oil until smooth.

Add dry ingredients; blend until smooth.

On lightly greased hot griddle, pour scant 1/4 cup batter for each pancake.  When pancake is covered with bubbles, turn over.  Brown second side 1 to 2 minutes.

Serve with butter and syrup or Blueberry Cinnamon Topping.

BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine ingredients.   Warm mixture; do not boil.  Serve over pancakes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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                     *  Exported from  MasterCook  *

                              Zucchini Bake

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Can           Creamy Chicken Mushroom Soup
     1/2  Cup           Sour Cream
   4      Cups          Zucchini -- sliced & cooked
   1      Cup           Carrots -- shredded
     1/4  Cup           Onions -- finely chopped
   2      Cups          Herb-Seasoned Stuffing Mix
     1/4  Cup           Melted Butter

In 2 quart shallow baking dish, combine all ingredients except stuffing mix and butter.

Toss stuffing mix with butter; spoon over vegetables mixture.

Bake at 350 degrees for 30 minutes or until hot.

Makes about 6 cups.

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                     *  Exported from  MasterCook  *

                              Zucchini Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Family & Friends                 Breads & Bread Machine
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs
   1      teaspoon      vanilla
   1 1/2  teaspoons     baking powder
   1      cup           oil
   4      cups          zucchini squash -- shredded
   3      cups          all-purpose flour
   1      teaspoon      salt
   1      tablespoon    cinnamon
   2 1/2  cups          sugar
   1 1/2  teaspoons     baking soda
                        nuts -- optional
                        raisins -- optional

Beat eggs until fluffy.  Add sugar, vanilla, oil and blend.  Stir in zucchini and dry ingredients.  Add nuts and raisins if desired. Put in any type pan.  Bake at 350 degrees for 1 hour.

Makes 2 regular size loaves.

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                     *  Exported from  MasterCook  *

                              Zucchini Cake

Recipe By     : Peggie Patton
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes                            Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cups          Sugar
   4                    Eggs
   1 1/2  Cups          Oil
   3      Cups          Zucchini -- grated
   3      Cups          Flour
   1      Teaspoon      Baking Soda
     1/2  Teaspoon      Salt
   2      Teaspoons     Baking Powder
   1      Teaspoon      Cinnamon
     1/4  Teaspoon      Allspice
     1/4  Teaspoon      Cloves

Beat sugar, eggs and oil.

Sift all dry ingredients and add to sugar mixture (mixture will be very thick).  Beat well.

Add zucchini and mix well.

Pour into greased and floured bunt pan.

Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted comes out clean.

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                     *  Exported from  MasterCook  *

                             Zucchini Loaves

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads & Bread Machine           Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs
   1 1/2  Cups          Oil
   2      Cups          Zucchini -- chopped
   1 1/2  Cups          Sugar
   1      Teaspoon      Vanilla
   3 1/3  Cups          All-Purpose Flour
   2      Teaspoons     Baking Soda
   1      Teaspoon      Baking Powder
   1      Teaspoon      Salt
   1      Teaspoon      Cinnamon
   1      Teaspoon      Cloves
     2/3  Cup           Chopped Nuts

Heat oven to 250 degrees.

Grease and flour 2 loaf pans, 9x5x3 inches.

Beat eggs, oil, zucchini, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute.

Add flour, baking soda, baking powder, salt, cinnamon and cloves.  Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds.  Beat on medium speed 45 seconds.

Stir in nuts.

Spread in pans.

Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.

Cool 10 minutes; remove from pans.

Cool completely before slicing.

Refrigerate leftover bread.

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                     *  Exported from  MasterCook  *

                             Zucchini Pickles

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Quart         Distilled Vinegar -- white
   2      Cups          Sugar
     1/4  Cup           Salt
   2      Teaspoons     Celery Seed
   2      Teaspoons     Ground Turmeric
   1      Teaspoon      Dry Mustard
   5      Pounds        Zucchini -- unpeeled
                         -- cut 1/4 inch slices
   1      Quart         Onions -- thinly sliced

Combine first 6 ingredients; bring to a boil.

Pour over zucchini and onions; let stand 1 hour, stirring occasionally.

In saucepot, bring mixture to a boil, then simmer 3 minutes.

Continue simmering while quickly packing one clean, hot jar at a time.

Fill to within 1/2" of top making sure vinegar solution covers vegetables.

Cap each jar at once.  Process 5 minutes in boiling-water bath.

Makes 6 -7 pints.


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                     *  Exported from  MasterCook  *

                             Zucchini Relish

Recipe By     : Mary Armstrong
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        zucchini squash
   1 1/2  pounds        onions
   3      cups          vinegar
   5      cups          sugar
   1 1/2  teaspoons     turmeric
   1 1/2  teaspoons     celery seeds
   2      teaspoons     mustard seed

Grind together zucchini and onion.  Drain.  Put vinegar, sugar and spices in saucepan.  Bring to boil.  Add ground vegetables.  Remove from heat, cover and let stand 2 hours.  Bring to simmer and simmer 3 minutes.
Put into clean jars and seal.

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                     *  Exported from  MasterCook  *

                            Zucchini Relish #2

Recipe By     : Nima Sparks - newspaper
Serving Size  : 1    Preparation Time :0:00
Categories    : Pickles & Relishes               Family & Friends
                Posted To Mc & Recipelu Lists

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      cups          ground succhini squash
   4      cups          ground onions
   5      tablespoons   salt
   2 1/2  cups          vinegar
   1      tablespoon    dry mustard
   4      tablespoons   cornstarch
   1      teaspoon      celery seeds
   4      cups          sugar
   1      tablespoon    turmeric
   1      teaspoon      black pepper
   2                    bell peppers -- ground

Mix ground zucchini, onions and 5 tablespoons salt, and soak overnight.  The next morning, rinse vegetables well; put in a large pot and add the vinegar, sugar, peppers and spices.  Cook 30 minutes at low temperature.  Pack in sterlized jars and seal.

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                     *  Exported from  MasterCook  *

                         Zucotini Salad Dressing

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads & Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  Tablespoons   Red Wine Vinegar
   2      Tablespoons   Orange Juice
   1      Tablespoon    Poppy Seeds -- or
   1      Tablespoon    Sesame Seeds
   1      Teaspoon      Sugar
     1/2  Teaspoon      Dry Mustard
     1/2  Cup           Oil
   1                    Green Onion -- minced

Mix thoroughly.

Store in jar with lid.

Use to dress thinly sliced zucchini or other fresh vegetables.

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