@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr CHICKEN AND PEA PODS  4 GREAT 20 MIN HIGH @1/4 C Soy Sauce }A1 tbsp Cornstarch B3 Whole Boneless Chicken Breasts  (cut into 1/4" strips/skin removed) }2 tsps Gingerroot (peeled/grated) OR 1 tsp Ground Ginger 2 pkgs Frozen Pea Pods (6 oz each) }3/4 C Cashews or Almonds   }In a 2-Qt casserole, blend soy sauce, cornstarch and gingerroot. @ }AMicrowave at High for 1 1/2 minutes. BAdd the chicken strips. Cover. Then microwave at High for 4 minutes. Stir. }Add pea pods. Cover again.  Microwave at High for 7 to 14 minutes, }or until the chicken is no longer pinkand the pea pods are tender-crisp, stirring 2 or 3 times during cooking. }Stir in nuts. If desired, serve with additional soy sauce. @ROAST CHICKEN WITH NOODLES }A 4 GREAT TO 38 MIN HIGH B1 pkg Frozen Mixed Vegetables (10 oz) 3 lb Whole Broiler-Fryer Chicken }1 tbsp Butter or Margarine 2 C Uncooked Egg Noodles  (prepared as per package) }1 tsp Microwave Browning Sauce 1 can Cream of Celery Soup (10 3/4 oz)1 tsp Instant Chicken Bouillon Mix }1/4 tsp Dry Mustard 1/4 tsp Salt @Dash Pepper }A B Unwrap mixed vegetables. Place on a }plate.  Microwave at High for 4 to 6 minutes, }or until defrosted. Turn over & break apart once during cooking time. Set aside. } Secure legs of chicken with string. @ }APlace chicken breast-side down in a 3 Bquart deep casserole.  }In a small bowl, microwave the butter at High for 45 seconds to 1 minute, oruntil melted. Add the browning sauce. }Brush chicken with half of the butter mixture.  }Microwave chicken at High for 18 to 23minutes, or until meat near the bone @is no longer pink and the juices run }Aclear. Turn breast-side up and brush Bwith remaining butter mixture after first 10 minutes of cooking time. Then}drain.  In a medium bowl, combine the cooked }noodles, vegetables, soup, bouillon, mustard, salt and pepper. Spoon the noodle mixture evenly around chicken. }Cover. Microwave mixture at High for 4 to 8 minutes, & stir once during thecooking time. Serve. }ACHICKEN-STUFFED TOMATOES B 4 GREAT TO 22 MIN HIGH 4 large Tomatoes }1 pkg Frozen Artichoke Hearts (9 oz) 2 C cooked Chicken (cubed) 2 tbsp Parmesan Cheese (grated) }1/4 tsp Garlic Powder 1/4 tsp Marjoram Leaves (dried) 1/4 tsp Salt }1/8 tsp Pepper Paprika (optional) @ !}A BCut a thin slice from the stem end of each tomato. Scoop out the pulp. Then "}unwrap artichoke hearts and place on a plate. Microwave at High for 3 to 4 minutes, or until artichokes are fully#}defrosted. Stir to break apart during cooking time. Drain. Chop up artichoke hearts. $}  In a medium bowl, combine artichokes, @ chicken, Parmesan cheese, garlic, salt%}A and pepper and marjoram. Spoon mixtureB into the tomato shells. Sprinkle with paprika. Place each filled tomato in a&} custard cup or small bowl. Microwave stuffed tomatoes at High for 5 to 8 minutes, or until heated through. '} BOB HOPE'S CHICKEN HASH 2 GREAT 10 MIN HOT 2 cooked Chicken Breasts (} 2 Strips Bacon (crisp)  1/2 small Onion (chopped) @ 2 tbsp Butter or Margarine )}A 1/2 tsp Lemon Juice B Salt Pepper *} 2 tbsp Sour Cream 1 tsp dry Sherry Wine +} Cut chicken in fine strips. Crumble bacon and combine with the chicken, ,} onion, butter, lemon juice and the  seasonings. Saute until thoroughly @ heated, about 3 to 4 minutes. Shortly -}A before serving, add the sherry and theB sour cream. Do not allow to cook after adding the last 2 ingredients. Just .}heat through. SHRIMP COCKTAIL CROISSANTS 1 VERY GOOD 5 MIN COLD /} 1 can Shrimp (rinsed/drained/4 1/2oz) 1/4 C Celery (finely chopped) 1/4 C Water Chestnuts (chopped) 0} 3 tbsp 1000 Island Dressing  1 Croissant (split) @ Cucumber Slices or Large Lettuce Leaf 1}A B In a small bowl, combine the shrimp, 2} celery, water chestnuts, and salad dressing. Toss gently to coat. 3} To make the sandwich, put the shrimp mixture and cucumber or lettuce on a croissant half, then top with the 4}remaining half.  CHEESY EGG SANDWICHES @ 4 GREAT 5 MIN COLD 5}A 1/2 C Mayonnaise or Salad Dressing B 1/4 tsp dry Mustard 1/8 tsp Garlic Salt 6} 3 hard-cooked Eggs (chopped) 1 C Cheddar Cheese (4 oz - shredded) 3 tbsp Sunflower Seeds 7} 2 tbsp Green Onions (sliced) 8 slices Sandwich Bread Lettuce Leaves (optional) 8}Tomato Slices (optional) 1/4 C Celery (finely chopped) @ 9}A BIn a small bowl, stir together the mayonnaise or salad dressing, the dry :}mustard and garlic salt.  Stir in chopped hard-cooked eggs, the ;}shredded cheddar cheese, the chopped celery, sunflower seeds and the slicedgreen onions. <} To assemble the sandwiches, spread the@chilled filling onto 4 slices of bread=}Aand add tomato slices and lettuce if Bdesired, then top with remaining four bread slices. >}DEVILED HAM SANDWICHES  3 GREAT 5 MIN COLD 1 can Deviled Ham (4 1/2 oz) ?}2 tbsp Pimento (chopped) 1 pkg softened Cream Cheese (3 oz) 2 tbsp Green Pepper (chopped) @}Dash Hot Pepper Sauce 6 slices Sandwich Bread OR @3 Bagels (split) A}ALettuce Leaves B  B}In a small bowl, stir together the deviled ham and cream cheese. Add the green pepper, pimento and hot pepper C}sauce. Stir until well mixed. Spread onto 3 slices of sandwich bread or 3 bagel halves. Top with the remaining D}bread or bagel halves. SALMON-STUFFED FRENCH ROLLS @ 3 GREAT 5 MIN COLD E}A1/2 C Broccoli (chopped) OR B Cauliflower Florets 1/4 C Carrot (shredded) F}1/4 C Cucumber (chopped & peeled) 1/3 C Mayonnaise or Salad Dressing 1/2 tsp dried Dillweed G}1/8 tsp Pepper 1 can Salmon (7 3/4 oz) (drained, slightly flaked, skin and H} bones removed) 3 French-Style Rolls (split) OR @6 slices Sandwich Bread I}AGreen Pepper Rings B  J}In a bowl, toss together the chopped broccoli or cauliflower florets, the shredded carrot and chopped cucumber. K}Stir in the mayonnaise or the salad dressing, dillweed and pepper. Fold in the flaked salmon. L} To make a sandwich, put 1/3 of salmon @mixture on half of roll or slice of M}Abread and top with green pepper rings.BTop with half of roll or slice of the bread. If desired, garnish with green N}grapes and apple slices. GERALD FORD'S CREAM CHEESE ROLL  6 GOOD 6 TO 8 HRS COLD O}2 pkgs Cream Cheese (8 oz / softened) 1/4 lb Butter or Margarine (softened) 1/2 tsp Onion Juice OR P}1 tbsp Onion (finely chopped) 1/8 tsp Salt @1 C salted Mixed Nuts (crushed) Q}A1 tbsp Paprika Bassorted Crackers  R} Place cheese and butter in a 1 1/2 QT bowl. Let stand at room temperature S}until softened (about 30 minutes). Addonion juice or onion and salt.  T}Mix with hand beater on low speed, scraping bowl frequently, until fluffy@about 10 minutes. Cover & refrigerate U}Aabout 4 hours. B Remove from refrigerator and, on waxedV}paper, shape into a roll 1 1/2 to 2 inches across.  W}Crush nuts with rolling pin and roll cheese over nuts to coat thoroughly, pressing nuts into cheese. X} Sprinkle all sides with paprika, cover@with plastic wrap and refrigerate 2 toY}A4 hours. B To serve, slice in thin rounds & serveZ}with assorted crackers. COLD TOMATO SOUP  6 GREAT 10 MIN COLD [}1 Garlic Clove (peeled) 1/2 Green Sweet Bell Pepper (seeded and cored) \}1/2 Yellow Onion (peeled) 5 Tomatoes (very ripe, cored, quarter)@1 medium Cucumber (peeled & sliced) ]}A1 tbsp Tomato Paste B6 tbsp Wine Vinegar 1/2 tsp Cumin (ground) ^}1 tbsp Tobasco  Salt  Pepper _}1 C Ice Water 2 C Tomato Juice 2 Eggs (hard-boiled, grated) `}  @Blend all ingredients, except grated a}Aegg, in a blender or food processor. BYou will have to do this in several batches. b} Chill well before serving. Pour into wine glasses or cups and garnish with c}the grated egg. Leave the wine vinegarand black pepper grinder out so that your guests or family might add a bit d}to their glass. LAMB AND RICE CASSEROLE @ 4 GREAT 45 MIN 350F e}A2 C Beef Broth B1 C canned Tomatoes 1 Onion (grated) f}2 C cooked Lamb 1 tsp Salt 1/4 tsp Pepper g}1 tbsp Butter or Margarine 1/2 C uncooked Rice 2 tbsp Worcestershire Sauce p}i}j}k}l}m}l APPETIZER POULTRY APPETn}IZER SOUP CELEBRITY CHEESET CELEBRITY FRUIT CELEBRITY POULTRY0 CELEBRITY SALADQ DESSERT CAKEd DESSERT FRo}UIT@k DESSERT FRUITg DESSERT FRUITM DESSERT PEACHK DESSERT SNACKr EXOTIC PIEW EXOTIC SOUP{ FANCY DESSERT}  @Melt butter in an ovenproof skillet. q}AAdd rice and stir over medium heat Buntil rice browns.  r}Stir in remaining ingredients. Bake, covered, at 350 degrees for about 40 minutes or until rice is tender. s}CHOCOLATE CREAM PUFFS  8 ***** 1/2 HR 400F PUFF PASTRY:- t} 1/2 C Water @2 tbsp Vegetable Oil u}A1/2 C Flour B1/4 tsp Salt 2 Eggs v} FILLING:-  w}32 Oz carton Non-Fat Yogurt 1/4 C Confectioners Sugar 1 tsp Vanilla x}1 tbsp Unsweetened Cocoa  @ y}APreheat oven to 450F. In a saucepan, Bboil water and oil. Beat in flour and salt and stir vigorously until mixturez}leaves the sides of the pan and forms a ball. Remove from heat and beat in eggs, one at a time, until mixture is {}smooth. Spoon onto lightly greased cookie sheet in 8 mounds, about 2 inchapart. |} Bake for 10 minutes. Reduce heat to @400F and continue baking for 15 to 20 }}Aminutes, until pastry is puffed and Bgolden brown. Remove puffs to a wire rack to cool. ~} Place yogurt cheese in a medium sized bowl. Add the sugar, vanilla and cocoa}stirring gently until well blended. Chill. Slice puffs in half and fill just before serving. } Calories -- 135 per serving @ AMARETTO CHEESECAKE }A 8 ***** VARIABLE 325F B 32 Oz carton Vanilla flavored Yogurt (Lo-Fat) } 1/4 C Sugar 2 tbsp Cornstarch 1/2 tsp Vanilla } 1/2 tsp Almond Extract 1 tbsp Amaretto Liqueur !2 Eggs (lightly beaten) }! ! @!Preheat oven to 325F. Lightly grease }A!an 8 inch pie pan or 7 inch springformB!pan. Place yogurt cheese in a bowl. !Add sugar, cornstarch, vanilla, the }!almond extract, and Amaretto, stirring!gently with a fork or wire whisk until!well blended. Stir in the eggs. Pour }!into the pan. Bake until center is set!about 25 to 30 minutes for a pie pan, "or 55 to 60 minutes for a springform. }"Cool on a wire rack. Refrigerate until"chilled. Serve. @" }121 Calories per serving. B"BANANA CREAM PIE " 8 ***** FEW HRS COOL }"32 Oz carton Non-Fat Yogurt "2 tsp Vanilla "1/4 C Confectioners' Sugar (to taste) }"2 large Bananas "1 tbsp Lemon Juice # }# #Place yogurt cheese in a medium size @#bowl. Add the vanilla and sugar, then }A#stir gently with a fork or wire whisk B#until well mixed. Slice bananas and #toss with lemon juice. Alternate in }#layers of bananas and yogurt cheese in#a 9 inch pie pan, ending with a layer #of yogurt cheese. Chill several hours }#before serving. # 112 calories per serving. }$MOCHA CHIFFON PIE $ 8 ***** 3 HRS COOL @$32 Oz carton Vanilla Low-Fat Yogurt }A$2 tbsp unsweetened Cocoa B$2 tsp Instant Coffee $1 C + 2 tbsp Water (divided) }$1/4 C Sugar (or to taste) $2 tbsp Unflavored Gelatin $ }$ $Combine cocoa and coffee. Add 2 tbsp %hot water and stir until smooth. In a }%large bowl, combine yogurt cheese, the%sugar, and cocoa mixture, stirring @%gently with a fork or wire whisk until}A%well blended. Soften gelatin in a 1/4 B%cup cold water for 5 minutes. In a %saucepan, heat remaining water, add }%gelatin, and stir until dissolved. %Pour into mixing bowl and refrigerate %10 minutes. }% %Whip gelatin mixture with an electric &beater on high speed until foamy and }&thick, about 1 to 1 1/2 minutes. Do ¬ overbeat. Fold into yogurt cheese.@&Pour into a 10 inch pie pan and chill }A&about 3 hours until set. B& 98 calories per serving. }&FLAMING PEPPER STEAK & 4 FANTASTIC 15 MIN HOT &4 Tenderloin Steaks (7-oz each) }&1 tbsp Black Peppercorns &3 tbsp Vegetable Oil '1 small Onion (finely diced) }' Salt (to taste) '3 tbsp Brandy or Bourbon @'2 tbsp Butter or Margarine }A' B' 'Trim any excess fat from steaks. Tie }'string around sides of steak so meat 'will hold its shape and cook evenly. 'Coarsely crush peppercorns. }' 'Lightly brush both sides of each steak(with oil, then sprinkle steaks with }(crushed peppercorns. Heat remaining (oil in large skillet. When oil is very@(hot, add steaks and cook 2 minutes. }A(Turn steaks over. Add onions. Cook B(until onion is soft and steaks are (done to taste, stirring the onions }(frequently. Add salt. ( (To serve, pour brandy or bourbon into }(a small saucepan and warm over a low (flame. Pour warmed liqueur over the )steaks. Ignite carefully (flambe). Let})flames die down. Add butter, then heat)until melted. Turn steaks to coat with@)pan juices, then transfer to nice warm}A)plates. Spoon sauce from pan to steaksand serve. Enjoy. )VEAL MEDALLIONS WITH SORREL }) 4 GREAT 15 MIN HOT )4 Veal Medallions (4 oz each) ) (Veal Tenderloin Steaks) })1 C tender young Sorrel Leaves )1/4 C Butter or Margarine * Salt (to taste) }* White Pepper (freshly ground) *2/3 C plain low-fat Yogurt @*2 tsps Lemon Juice }A*1 tsp Sugar B* * }*Tie string around sides of veal so the*meat will hold its shape. Set aside. *Wash sorrel in lukewarm water, shake }*dry, and cut in strips. Set aside. *Melt butter or margarine in a large +skillet. Add veal and cook 4 minutes }+on each side or until golden brown. + @+Sprinkle with salt and white pepper. }A+Transfer to a warm platter. Stir the B+yogurt into pan juices, then stir in +sorrel. }+ +Heat about 2 minutes over low heat, +stirring constantly. Do not allow the }+mixture to boil. Stir in lemon juice, +sugar and a little salt, if needed. , },To serve, place veal medallions in the,sauce and turn to coat. Return veal toplatter. Spoon sauce over veal. Serve.}A,ROAST VEAL KNUCKLE B, 4 GREAT 1 1/2 HRS 425F ,3 Onions },1 Bay Leaf ,3 Juniper Berries (optional) ,3 White Peppercorns },1 meaty Veal Knuckle , (2 lbs. Heel or Round) - Salt (to taste) }- Pepper (to taste) -1/2 lb Mushrooms (sliced) @-1 lb Zucchini (diced) }A-4 Tomatoes (cut in quarters) B-1/8 tsp dried Leaf Basil -1/8 tsp dried Leaf Thyme }-1/2 C Whipping Cream -1 bunch Mixed Herbs - (such as parsley, chives and basil) }-1/2 tsp Hot Paprika -2 tbsp Vegetable Oil .2 tbsp Butter or Margarine }. . @.Cut 1 unpeeled onion in half. In a }A.large saucepan, combine 3 quarts salt B.water, herbs, onion halves, bay leaf, .juniper berries and peppercorns. Bring}.to a boil. Add veal. Reduce heat. . .Simmer 30 minutes. Lift meat from pan.}.Strain and reserve stock. Preheat oven.to 425F. Pat meat dry. Rub with salt, /pepper and paprika. Heat oil in a }/roasting pan on top of range. Add meat/and brown on all sides. Roast for 45 @/minutes or until a meat thermometer }A/inserted in thickest part registers B/170 degrees. / }/During roasting, gradually add 2 cups /stock to roasting pan. Slice remaining/2 onions. Melt butter in a saucepan. }/Add onions, mushrooms, zucchini and /tomatoes. Cover and cook until tender.0Season with salt, pepper, basil and }0thyme. 0 @0Place meat on a platte. Surround with }A0vegetables. Skim and discard fat from B0pan juices. Stir cream into juices. 0Heat, stirring, until slightly thick. }Pass sauce seperately. 0JANE WYMAN'S KIDNEY BEAN SALAD 0 4 GREAT 24 HRS HOT }01 tsp Sugar 01 Egg Yolk (beaten) 11 tbsp Vinegar }11/8 tsp dry Mustard 11/2 tsp Salt @11 C Milk }A11 C French Salad Dressing B11 can Red Kidney Beans (16 oz-drained)1 }1 1Combine all ingredients, except French1dressing and beans in a small sauce }1pan. Cook until mixture thickens, 1stirring occasionally, about 5 minutes2then remove from heat and add French }2dressing. Stir thoroughly and pour 2over Red Kidney Beans in medium bowl. Refrigerate for 24 hours. }A2PIRI PIRI PIZZAS B2 4 GREAT 1/2 HR 450F 2DOUGH:- }2 21/2 tsp Sugar 21/2 C Warm Water }21 tbsp Dry Yeast 21 Egg 32 1/4 C Flour }3 Pinch of Salt 3 @3 }A3SAUCE:- B3 31 medium Onion (chopped fine) }33 tbsp Olive Oil 32 Garlic Cloves (minced) 32 C Canned Tomatoes }31 tsp Oregano 31 tsp Basil 41 tsp Thyme }41 tsp Savory 41 tbsp Sugar @41 Bay Leaf }A4Dash of Piri Piri or Tabasco Sauce B41/4 C Red Wine 4Freshly ground Pepper (to taste) }4 4 4To make dough: dissolve sugar in warm }4water & sprinkle yeast on top. Let 4stand in a warm place until yeast is @5foamy, about 5 minutes. Beat the egg }& FANCY MEAT@, FANCY MEATB) FANCY MEATY FANCY POULTRYy FAST-FRY POULTRY7 GROUND BEEF MEATA GROUND BEEF MEAT9}A5lightly & mix into yeast. B5 5Place flour & salt into a mixer. With }5machine running, pour yeast mixture 5into the flour. Just before the flour 5starts to form a ball, stop machine. }5Remove the dough & knead on a lightly 5floured board for 2 to 3 minutes. 6Divide into 2 balls & roll each out }6into a circle 9 inches in diameter. 6 @6To Prepare Sauce: saute onion in the }A6olive oil until soft, add the garlic &B6the remaining sauce ingredients. Let 6simmer for about 30 minutes until it }6is thickened. Remove bay leaf. Allow 6sauce to cool. 6 }6Place each dough circle onto ungreased6baking sheet, pizza stone or a large 7piece of unglazed quarry tile. Then }7sprinkling the sheet first with layer 7of cornmeal will prevent sticking. @7Spread sauce over the dough leaving }A71/2" strip free around the perimeter. B7Add desired toppings & bake in a 450F 7oven until crust is browned & cheese }is bubbling. Enjoy. 7BEEF PATTIES ITALIAN STYLE 7 4 GREAT 20 MIN HOT }71 pkg Spaghetti (8 oz) 71 lb Ground Beef 8 Salt }81 large Onion (sliced) 81 clove Garlic (chopped) @81/2 lb fresh Mushrooms (sliced) }A81 Green Pepper (thick strips) B81 tbsp fresh Oregano Leaves (chopped) 8or 1 tsp Dried Ground Oregano }81 jar Spaghetti Sauce (16 oz) 81/4 lb Provolone, Mozzarella or some 8Fontina cheese (cut in 4 slices) }8 8 9Cook spaghetti as package directs. }9Meanwhile, shape ground beef into 4 9oval patties about 1/2" thick. In a @9large skillet, fry patties until well }A9browned on both sides, sprinkle with B9salt. Remove patties to platter. 9 }9Add onions to drippings in skillet and9cook until tender. Add garlic, peppers9and mushrooms. Cook until tender-crisp}9and drain off fat. Stir oregano and 9spaghetti sauce into vegetables & heat:to boiling. Simmer for 1 minute. }:Return beef patties to skillet and top:each with a cheese slice & heat till @:cheese melted. }A: B:Drain spaghetti; place on plate. Place:beef patties & sauce over spaghetti. }Garnish with fresh Oregano if desired.:SLOPPY BBQ JOES : 4 FANTASTIC 20 MIN HOT }:1 lb Ground Beef :1 medium Onion (chopped) ;1 small Green Pepper (diced) };1/2 C bottled Barbecue Sauce ;1/2 C Ketchup @;2 tbsp Sweet Chunky Relish }A; Salt (to taste) B; Pepper (to taste) ;4 Hamburger Buns (split & toasted) }; ; ;Cook beef in skillet until it is well };browned. Add onion & green pepper; ;cook until vegetables are tender. until well browned. Stir in the onion,}>garlic & chili powder. Cook until the >onion is tender. Pour off fat. Stir in@>tomato sauce & salt. Heat to boiling. }A>Simmer over low heat for 15 minutes, B>stirring occasionally. Meanwhile, >place lettuce on serving plates. Then }>spoon beef mixture over lettuce. Top >with avocado, cheese, olives, corn chips & tomatoes. }>STIR-FRIED MEDLEY > 4 GREAT 20 MIN HOT ?1/2 C Water }?1 tbsp Cornstarch ?1 tbsp Soy Sauce @?1 tbsp Dry Sherry }A?1/2 tsp Sugar B?1/2 tsp Ground Ginger ?2 large Eggs }?1 tbsp Vegetable Oil ?1 lb Ground Beef ?3 Green Onions (cut in 1" lengths) }?1 pkg frozen Cut Green Beans (9 oz) ? (thawed) @Hot Cooked Rice }@ @ @@In small bowl, combine water, sherry, }A@soy sauce, cornstarch, sugar & ginger;B@set aside. In cup, beat eggs. In a @skillet, heat oil, tilting pan to coat}@bottom with oil. Add eggs & let them @spread to a thin layer. Cook the eggs @until bottom is set into a pancake. }@Turn egg pancake & cook until the top @is set. Transfer pancake to a cutting Aboard & cut into 1/4" wide strips. }A AIn same skillet, cook beef until well @Abrowned. Add green onions; cook for 1 }AAminute. Drain off fat. Add green beansBAand soy sauce mixture to beef. Cook, Astirring constantly, until thickened. }Stir in egg strips. Serve over rice. ADINOSAUR BURGER A 6 GREAT 20 MIN BROIL }A9" loaf of Unsliced Sour-Dough Bread A1 pouch Dry Onion Soup & recipe mix B1/4 C Water }B2 lbs Ground Beef B Lettuce Leaves @B1 large Tomato (sliced)  }ABSweet Pickle Chips (from 16 oz jar) BB B  }BWith large, serrated knife, cut the Bbread horizontally in half. From top Bhalf, remove soft bread, leaving the  }Bcrust, & crumble enough bread to Bmeasure 1 cup. Set aside top crust. C  }CPreheat broiler. In large bowl, with Cfork, combine bread crumbs, dry soup @Cmix & water; let stand 5 minutes. Stir }ACin beef lightly. Shape into 9" patty. BCPlace on broiler rack over pan. Broil C6" from heat until firm, for about 10 }Cminutes. C CLine bottom half of bread with lettuce}Cleaves. With 2 pancake turners, lift Cbeef patty onto lettuce. Top with someDtomato slices, pickle chips & the top }Dcrust. To serve, cut the burger into wedges. @DSTUFFED BEEF DOGS }AD 8 EXCELLENT 20 MIN BROIL BD2 lbs Ground Beef Chuck D1 large Egg }D1/4 C Seasoned Dry Bread Crumbs D1/4 tsp Salt D6 oz Cheddar Cheese }D8 Hot Dog Buns DKetchup ESweet Chunky Relish (from 16 oz jar) }E E @EIn large bowl, with fork combine the }AEbeef, egg, crumbs & salt. Divide the BEmixture into 8 equal portions. Cut theEcheese into eight 5" X 1/2" sticks. }EShape one meat portion into a 6" X 3" Eoval. Place a cheese stick in center Eof the oval. Roll up meat oval into a }Ehot dog shape to enclose cheese. PressEends to seal. Repeat to shape all the Fportions. }F FPreheat broiler. Place beef dogs on @Fbroiler pan. Broil beef until browned,}AFcarefully turning them for cooking BFevenly. Serve in buns with ketchup andrelish. }FMEAT LOAF IN CRUST F 6 EXCELLENT 1 HR 425F F1 1/2 lbs Ground Meat }F (ground beef, pork and/or veal) F1 C dried Seasoned Bread-Crumb GStuffing Mix }G1 small Onion (finely chopped) G1 tsp Fennel Seeds (crushed) @G1/2 tsp Salt }AG1/4 tsp crushed Red Pepper Flakes BG2 large Eggs G1 pkg frozen Puff Pastry (17 1/4 oz) }G (thawed as pkg directs) G G }GIn large bowl, mix ground meat, onion,Gstuffing, fennel, salt, pepper and 1 Hegg. Divide meat mixture in half;  }Hshape each into an 8" long log. In a Hcup, beat remaing egg. Unroll 1 pastry@Hsheet. Place 1 log down center of the !}AHpastry. Cut pastry diagnally into 3/4"BHwide strips on each side of meat log. HMoisten end of each strip with beaten "}Hegg. Fold strips alternately from eachHside over the meat log to create a Hbraid. Press ends to seal. Preheat the#}Hoven to 425F. Transfer beef in crust Hto greased large jellyroll pan. RepeatIwith other meat log & pasty sheet. $}IBrush crust of both logs with beaten Iegg. Bake 20 minutes. Reduce the oven @Itemperature to 350F & bake 15 minutes %}AIlonger, or until pastry is a golden BIbrown. Cool 10 minutes & transfer to plate for slicing. &}ISTUFFED LOBSTER I 2 GREAT 15 MIN BROIL ITWO 1 1/2 lb whole cooked Lobsters '}I (split & cleaned) I1 tbsp Flour J2 tbsp Butter or Margerine (}J1/2 C Chicken or Fish Stok J2 Egg Yolks @J1 tbsp Whipping Cream )}AJ3/4 C fresh Mushrooms (chopped) BJ2 Green Onions (chopped) J1/4 C Bread Crumbs *}J Fresh Parsley J J +}JRemove lobster meat & chop into 1" Jpieces. Combine flour & half of the Kbutter in medium-size pan over a low ,}Kheat until it forms a paste. Slowly Kstir in stock. Add chopped lobster. @KBeat egg yolks & cream together; stir -}AKinto liquid. Saute mushrooms & onions BKin remaining butter. Add to lobster Kmixture. Fill lobster shells with the .}Kmixture & sprinkle crumbs & parsley Kover the top. Broil lobster until the crumbs are brown. /}KRASPBERRY OATMEAL SQUARES K 24 GREAT 45 MIN 375F L3/4 C Raspberry Jam (lo-cal) 0}L1/4 C Shredded Coconut L 2 C Rolled Oats @L1/2 C All Purpose Flour 1}AL1/2 C Whole Wheat Flour BL1/2 C Brown Sugar (firmly-packed) L1/4 tsp Baking Soda 2}L1/2 C Margarine (chilled) L L 3}LIn a small bowl, combine jam and the Lcoconut. In a medium bowl, mix all theMdry ingredients; cut in margarine till4}Mmixture resembles coarse crumbs. M @MPress half of mixture into a lightly 5}AMgreased 9" square pan. Spread with theBMjam filling; top with the remaining Moatmeal mixture, pressing the mixture 6}Mdown lightly. M MBake at 375F for 30 minutes or until 7}Mgolden brown. Cool and then cut into squares. NPEACH COCONUT CAKE 8}N 8 GREAT 1 HR 350F N2 Eggs (beaten) N1/2 C Vegetable Oil ;}: GROUND BEEF MEAT> GROUND BEEF MEATD GROUND BEEF MEAT< GROUND BEEF SALADF GROUND MEAT MEATa INDONESIAN POU:}LTRY LO-CAL DESSERTA" LO-CAL DESSERT LO-CAL DESSERT$ LO-CAL DESSERT LO-CAL MEATI LOBSTER SEA FOOD} MAIN }N1/2 Pt Plain Low-Fat Yogurt N1 tsp Vanilla Extract O1 C Whole Wheat Flour <}O1 C All Purpose Flour O1/2 C Sugar @O1 tsp Baking Soda =}AO1 C Shredded Coconut BO2 fresh Peaches (sliced-1 1/2 C) O1 tbsp Cinnamon >}OApricot Jam (sieved-optional) O O ?}O OBeat eggs with oil, yogurt and vanillaPextract until smooth. Combine flours, @}Psugar, soda and coconut. Mix into egg Pmixture to form batter. Turn about 1/3@Pof batter into greased 6-cup ring moldA}AP BPMix peaches with cinnamon and place Phalf the mixture on top of batter. B}PLayer with another 1/3 batter, then Premaining peaches. Top with remaining Pbatter. C}P PBake in 350F oven 40 to 50 minutes or Quntil pick inserted in center comes D}Qout dry (fruit layers should remain Qmoist). @Q E}AQLet cool 10 minutes in pan, invert andBQcool on rack. Refrigerate cake, if anyQremains after the first day to preventF}Qbrowning of the fruit. Serve with the Qglaze of sieved apricot jam or, if Qpreferred, omit glaze and serve for G}breakfast or brunch. QRUM CAKE R 8 GREAT *** 1 HR 325F H}R1 C Pecans or Walnuts (chopped) R1 pkg Yellow Cake Mix (18 1/2 oz) @R1 pkg Instant Vanilla Pudding Mix I}AR4 Eggs BR1/2 C Cold Water R1/2 C Vegetable Oil J}R1/2 C Dark Rum R1/4 lb Butter or Margarine R1/4 C Water K}R1 C Sugar R1/2 C Dark Rum S L}S SPreheat oven to 325F. Grease & flour @Sa 10" tube pan or a 12 cup Bundt pan. M}ASSprinkle nuts over bottom of pan. BeatBStogether cake mix, pudding mix, eggs, Scold water, oil and 1/2 C rum. Pour N}Sbatter over nuts and bake 1 hour. CoolSand invert on serving plate. S O}SMelt butter in a saucepan. Stir in theSwater and sugar and bring to a boil. TBoil 5 minutes, stirring constantly. P}TRemove from heat and stir in 1/2 C of TRum. @T Q}ATPrick top of cake and drizzle glaze BTevenly over top and sides. Allow cake Tto absorb glaze and repeat until all R}glaze is used. Enjoy !!!!! TDOLLY PARTON'S BANANA PUDDING T 10 EXCELLENT 40 MIN 350F S}T2 boxes Vanilla Wafers (12 oz size) T6 large Bananas (sliced) U1 1/2 C Sugar T}U3/4 C All Purpose Flour U6 Egg Yolks @U3 Eggs (whole) U}AU1/2 C Butter BUdash Salt U6 C Milk V}U2 tsps Vanilla U U W}ULayer sliced bananas & vanilla wafers Uin a large baking pan. Mix together Vsugar, flour, egg yolks & whole eggs, X}Vbutter and salt in a heavy-bottomed Vsaucepan. Add the milk, a little at a @Vtime. Cook slowly until the mixture Y}AVthickens, about 20 minutes. Let the BVmixture cool for a few minutes, then Vadd vanilla. Pour over bananas & the Z}Vvanilla wafers. V VMERINGUE TOPPING:- [}V V6 Egg Whites W1 tsp Lemon Juice \}W1 tsp Sugar W1 tsp Vanilla @W ]}AW BWBeat egg whites with lemon juice, the Wsugar and vanilla until stiff. Spoon ^}Wthis mixture over the top of pudding Wand brown at 350F for 10 to 12 min., or until golden brown on top. _}WBLUEBERRY SOUP W 6 GOOD 20 MIN HOT X2 C Blueberries `}X4 C Hot Water X1 C Sugar @X1/2 Lemon (thinly sliced) a}AX1/2 Cinnamon Stick BX1 pt Sour Cream X b}X XPlace blueberries in saucepan. Cover Xwith hot water. Add sugar, the lemon c}Xslices and cinnamon stick. Bring to a Xboil and simmer slowly for 20 minutes.Y d}YPour through a container lined with Ycheesecloth to strain out pulp. Let @Ysoup cool. Chill thoroughly in the e}AYrefrigerator. BY YAt serving time, stir in sour cream, f}Yreserving enough for a generous dollopon each serving. YOLYMPIC SEOUL CHICKEN g}Y 4 EXCELLENT 1/2 HR HOT Y8 Chicken Thighs (skinned) @\1/4 C White Vinegar q}]BXRECIPE DATBhRECIPE IDXA\3 tbsp Soy Sauce B\2 tbsp Honey \1/4 tsp Ginger (ground) r}\2 tbsp Peanut Oil \10 Cloves Garlic (coarsely chopped) \1 tsp Red Pepper (crushed) s}\ \ ]In a small bowl, mix vinegar, the soy t}]sauce, honey & ginger; set aside. ]Place oil in large frying pan & heat @]to medium-high temperature. u}A] B]Add chicken & cook, turning, for about]10 minutes or until brown on all sidesv}]then add garlic & red pepper; cook, ]stirring, 2-3 minutes. Add vinegar ]mixture; cover & cook about 15 minutesw}]or until chicken is fork tender. Then ]uncover & cook for about 1-2 minutes ^more, or until sauce is slightly thickx}then serve with hot rice. ^CHICKEN TIMITAR @^ 6 GREAT 1 HR HOT y}A^6 Whole Chickens Legs with Thigh B^4 tbsp Cooking Oil ^2 medium Onions (chopped) z}^6 Cloves Garlic (minced) ^4 whole Cardamom Pods ^ (or 1/4 tsp Ground Cardomam) {}^1" Ginger Root (minced) ^1" Cinnamon Stick _1 tsp Whole Cumin Seeds |}_1 Bay Leaf _3 medium Tomatoes (chopped) @_1/2 tsp Salt }}A_1/2 tsp Black Pepper B_1/8 tsp Cayenne Pepper _2 tbsp Flour ~}_3 tbsp Water _ _ }_In large frypan or dutch oven, place _oil & heat to medium-high heat. Add `onion, garlic, cardamom, ginger root, }`cinnamon, cumin seeds and bay leaf. `Reduce heat to medium & cook, stirring@`5 minutes. Add chicken, tomatoes, salt}A`& black pepper & cayenne pepper. Heat B`mixture to boiling; reduce heat to low`& cover tightly & simmer 30 minutes, }`or until chicken is fork-tender, and `turning after 15 minutes. In a 1-cup `measure, mix together flour & water; }`stir into tomato mixture. Cook, and `stir for 5 minutes. Remove cardamom, cinnamon & bay leaf & discard. }aINDONESIAN CHICKEN SATE a 6 EXCELLENT OVERNIGHT HOT @a1 C Toasted Almonds (divided) }Aa1/4 C Light Soy Sauce Ba1 can Chicken Broth (divided) a6 tbsp Vegetable Oil (divided) }a2 tbsp Lemon Juice a2 tbsp Sugar a3/4 tsp Garlic Powder }a3/4 tsp Ground Ginger a1/4 tsp Cayenne Pepper b3 large Whole Chicken Breasts }b (boned, skinned, halved) b1 1/2 C Onion (chopped) @b1 1/2 C Long-Grain Rice }Ab1/4 C Parsley (chopped) Bb b }bPlace almonds in blender & process buntil finely chopped. b }bCombine almonds, soy sauce, 1/4 C of bchicken broth, 2 tbsp oil, lemon juicec& sugar, garlic powder, ginger & the }ccayenne pepper; set aside. c @cCut each chicken breast into 3 strips.}AcAdd chicken strips to almond mixture Bc& place in refrigerator for at least c2 hours or overnight. }c cHeat remaining 4 tbsp oil in a 10 inchcfrypan. Add onions & rice; cook for 5 }cminutes, stirring constantly. Add the cwater to remaining chicken broth to dmeasure 3 cups; stir into rice. Simmer}dcovered for 20 minutes. Stir in the dparsley. @d }AdSkewer chicken strips lengthwise on Bdskewers. Brush chicken with almond dmarinade. }d dGrill or broil chicken, about 3" from dheat, for about 7 minutes per side, }dbrushing occasionally with marinade. Serve on bed of hot rice. eBLACKBERRY AND APPLE PIE }e 6 GREAT 1 1/4 HRS 350F ePastry for 9" Double-Crust Pie @e3 C Blackberries }Ae3 C Apples (sliced & peeled) Be1 C Sugar e3 tbsp Flour }e1 tbsp Lemon Juice e1/8 tsp Salt e1 tbsp Butter or Margarine }e e fRoll out half the pastry & fit into a }f9" pie plate. Trim pastry so it does fextend 1/2" beyond the rim. @f }AfCombine berries, apples, sugar, flour,Bflemon juice & salt in bowl. Pour the ffilling into pastry lined pie plate. }fDot with butter. f fRoll out remaining pastry and place }fover pie. Trim overhang to extend 1" fbeyond rim. Fold edge of top pastry gunder edge of bottom pastry along rim.}gCrimp edge & cut several vent slashes gin top to allow steam to escape. @g }AgBake at 450F on bottom rack of oven Bgfor 20 minutes. Reduce heat to 350F g& move pie to center of oven. Bake }gfor another 30 to 35 minutes or until gapples are soft & filling is boiling. Cool completely and serve. }gPEACH RASPBERRY PIE g 6 FANTASTIC 3 HRS MICRO hCRUST:- }h h1/4 C Butter @h2 tbsp Sugar }Ah1 C Chocolate Graham Wafer Crumbs Bh4 tbsp Toasted Almonds (fine chopped) h2 drops Almond Extract }h hFILLING:- h }h30 large Marshmallows h1/2 C Raspberry Cocktail i1/4 C Water }i1 C Whipping Cream (whipped) i2 C Fresh Peaches (diced) @i }Ai BiPlace butter in a 9" microwaveable pieiplate. Microwave at HIGH for 30 to 40 }iseconds, or until melted. Stir in the isugar, crumbs, toasted almonds & the ialmond extract. Pat crumbs evenly over}ibottom & sides of pie plate. Microwaveiat HIGH for 2 1/2 minutes. Let cool. j }jFor filling, place marshmallows, the jraspberry cocktail & water in a 2 1/2 @jquart microwaveable casserole. Then }Ajmicrowave at HIGH for 3 to 4 minutes, Bjor until marshmallows are melted, jstirring twice. Stir the marshmallow }jmixture until smooth. Place in the jrefrigerator & chill until mixture jbegins to thicken. Fold in whipped }jcream & diced peaches. Pour into pie jshell. Chill for 2 to 3 hours, or kuntil firm. }k kDecorate with swirls of whipped cream & chocolate curls. }AkFRESH PEACH ICE CREAM Bk GREAT 3 HRS COLD k2/3 C Sweetened Condensed Milk }k1/2 C Cold Water k1/8 tsp Salt k3 fresh Peaches (peeled, crushed) }k3 tbsp Sugar k1 C Heavy Cream (whipped to soft peak)l1/4 tsp Almond Extract }l l @lChill all ingredients. In mixing bowl,}Alcombine all ingredients. Pour into iceBlcube tray & freeze until mushy. Removelfrom freezer & into mixing bowl. Beat }luntil smooth but not melted. Return totray & continue freezing 3 hours. lMAHOGANY CHICKEN WINGS }l 10 EXCELLENT 24 HRS 375F l4 lbs Chicken Wings m }mMARINADE:- m @m1 C plus 2 tbsp Hoisin Sauce }Am1/4 C Plum Sauce Bm1/2 C Light Soy Sauce m1/3 C Cider Vinegar }m1/4 C Dry Sherry m1/4 C Honey m6 Green Onions (minced) }m6 large Cloves Garlic (minced) m n }nCut off wing tips, & save for making nstock. Cut each wing in half at the @njoint. }An BnCombine ingredients for marinade and nmix with wings. Cover & refrigerate }nfor 24 hours. n nPreheat oven to 375F. Line a baking }npan with foil. Coat a wire rack with ncooking spray & place rack in baking opan. }o oDrain chicken & reserve marinade. @oArrange wings on rack & roast for 30 }Aominutes. Drain accumulated liquid fromBopan. Baste wings with the reserved omarinade, turn them & baste again. }oRoast until the wings turn mahogany ocolor, another 30 minutes. Serve hot or at room temperature. }oPORTUGUESE SEAFOOD STEW o 8 GREAT 1/2 HR HOT p1 tbsp Olive Oil }p1 tbsp Butter p1 large Onion (chopped) @p1 Clove Garlic (crushed) }Ap1 large Green Pepper (seeded, chopped)Bp1 large Carrot (chopped) p4 medium Tomatoes (peeled, chopped) }p1 C Beef Stock p1/2 C Dry White Wine p1/2 tsp Sugar }p2 tbsp fresh Basil (chopped) p1/2 tsp Paprika qSalt & Pepper (to taste) }q2 lbs Red Snapper Fillets (cubed) q1 lb Raw Prawns (shelled, deveined) @qChopped Parsley }Aq Bq qHeat oil & butter in large deep pot. }qAdd onion & garlic; cook until onion qis tender. Stir in green pepper, the qcarrots & tomatoes. Add Beef stock, }qwine, sugar, basil, paprika, salt and qpepper. Bring to boil, then reduce rheat & simmer 15 minutes. }r rJust before serving, add red snapper &@rsimmer 2 or 3 minutes. Add prawns and }Arcook until they turn pink, about 1 to Br1 1/2 minutes. Serve in large soup rbowls over rice with peas. Garnish }with the parsley. rLEMON BLUEBERRY PIZZA r 8 GOOD 1/2 HR 350F }rLEMON CRUMB CRUST:- r s1/2 C melted Butter or Margarine }s1 tbsp Lemon Juice s2 1/2 C Graham Wafer Crumbs @s }AsTOPPING:- Bs s1/2 C Granulated Sugar }s3 tbsp Cornstarch s1 1/4 C Water s1 1/2 C Blueberries }s1 tbsp Lemon Juice s tFILLING:- }t t1 pkg Cream Cheese (250 grams) @t3 tbsp Icing Sugar }At2 tsps Lemon Rind (grated) Bt1 C Whipping Cream t3 C Blueberries }t t tFor crust, combine butter and lemon }tjuice. Add to crumbs & mix well. Pat tevenly over bottom & sides of a 12" upizza pan. Bake at 350F for 5 minutes.}uLet cool. u @uFor topping, combine granulated sugar }Auand cornstarch in saucepan. Stir in Buwater & berries. Cook over medium heatustirring, until mixture boils and }ubecomes thick & clear. Remove from uheat & stir in lemon juice. Set aside uto cool slightly. }u uFor filling, beat cream cheese, icing vsugar & lemon rind in small bowl till }vfluffy. With mixer at high speed, vslowly pour in whipping cream & beat @vuntil well combined. Spread the cream }Avmixture evenly over crust. Top with Bvberries. v }vSpoon slightly cooled topping over thevberries. Cover & chill until set, about 1 hour. }vHOT CHEESE PUFFS v 36 GREAT 20 MIN 400F w2 C Sharp Process Cheese (shredded) }w1/2 C Butter or Margarine (softened) w1 C All Purpose Flour @w1 tsp freeze-dried Chives }Aw1/2 tsp Seasoned Salt Bw w }wMix cheese & butter; stir in flour, wchives & seasoned salt until blended. wShape into 1" balls; place on ungrease}wbaking sheet. Cover & refrigerate up wto 48 hours. x }x30 minutes before serving, heat oven xto 400F. Bake until cheese puffs are @xset & light golden brown. 15 to 20 }Axminutes. Bx x }xGARLIC CHEESE PUFFS:- Substitute 1/4 xtsp garlic powder for the seasoned xsalt. }x xONION CHEESE PUFFS:- Substitute 1 tsp onion powder for the chives. }yORIENTAL SKILLET y 4 GREAT 10 MIN HOT @y1 can Condensed Chicken Broth (10 oz) }Ay8 slices cooked Turkey Meat By1/4 C Butter or Margarine y1/2 C Green Onion (1/2" pieces) }y2 Cloves Garlic (minced) y1/4 tsp Ground Ginger y1 1/2 C Broccoli (sliced) }y1/2 C Water Chestnuts (sliced) y1-2 tbsp Cornstarch z3 tbsp Water }z1 Carrot (slivered) z @z }AzBrown turkey slices in hot butter, setBzaside. z }zAdd green onion & garlic, cook for 2 zminutes, stir constantly. Add broth & zginger. Heat to boiling, reduce to }zsimmer, add vegetables, the water zchestnuts & turkey. Simmer 5 minutes {until vegetables are tender. }{ {Remove turkey & vegetables to platter.@{Keep warm. In a small cup blend the }A{cornstarch & water, stir into juice inB{pan. Heat to boiling, stir constantly.{Cook 1 minute more. Pour over turkey &}vegetables. Top with carrot garnish. {ICE CREAM PIZZA { 8 EXCELLENT VARIABLE HOT }{3 tbsp Butter {3 C Miniature Marshmallows |3 1/4 C Rice Crispy Cereal }|1 1/2 Litre Strawberry Ice Cream | @|GARNISHES:- }A| B|Kiwi Fruit, Pineapple, Blueberries, or|any fruit you desire. }| | |Melt butter in saucepan. Add miniature}|marshmallows. Cook and stir until |melted. Remove from heat; stir in the }rice crispy cereal. }} }Press onto foil-lined pizza pan;chill.@}Remove crust from pan; peel off foil; }A}replace crust on pan. Spoon strawberryB}ice cream onto crust. Wrap and freeze }until firm. Transfer to refrigerator }}1/2 hour before slicing. Serve with fresh fruit garnishes. }CHICKEN SCALOPIPINE }} 4 EXCELLENT 1/2 HR HOT }4 tbsp Butter or Margarine (divided) ~4 C Mushroom (fresh, sliced) }~6 Chicken Breast Halves ~ (boned, skinned, flattened) @~1/3 C Green Onion (thinly sliced) }A~1/3 C Water B~1/4 C White Wine ~1/2 tsp Chicken Bouillon Mix }~1/3 C Whipping Cream ~ Salt (to taste) ~ Pepper (to taste) }~ ~ Melt 2 tbsp butter in large non-stick }frypan. Saute mushrooms until tender &any liquid has evaporated; remove from@pan; set aside. Melt remaining butter }Ain same frypan. Saute chicken breasts Bon both sides till golden brown and cooked through; remove from pan; set }aside. Add onions to pan; saute until tender. Add water, wine & bouillon mixto pan. Bring to boil. Cook and stir }until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt & pepper }to taste. Return mushrooms & chicken to sauce in pan. Reheat to serving temperature. Serve. }ASUPPER CHILI B 6 EXCELLENT 1/2 HR HOT 2 tbsp Oil }1 lb Ground Beef 1/4 C Onion (chopped) 1/4 C Green Pepper (chopped) }1 tsp Chili Powder €1/2 tsp Pepper 1 tsp Salt }2 cans Tomato Soup (10 oz size)  (diluted with 2 cans water) @1/2 C Raw Rice }A1/4 C Cheese (grated) B }Heat oil in electric frypan. Brown thebeef, onion, green pepper & seasoningsthen add tomato soup, water, rice, and}grated cheese. Cover & cook 25 minutesand serve. }For variety one 8 oz can Corn niblets may be added just before serving. @FRANK FIESTA  }A 4 EXCELLENT 1/2 HR HOT B8-10 Frankfurters (Weiners) (cut diagonally, 1/2" slices)  }1 medium Onion (chopped) 1 tbsp Vegetable Oil 1 can Tomato Sauce (15 oz)  }1 can Whole Kernel Corn (8 oz) ‚1 can Kidney Beans (8 oz) 5 oz Spiral Macaroni or Wide Noodles } POULTRY@ MAIN DISH MEAT MICROWAVE POULTRY@ MICROWAVE POULTRY MICROWAVE POULTRY ONE-DISH MEAT ONE-DISH } MEAT@2 PORTUGESE BREADo POTUGUESE SEAFOOD SANDWICH EGG SANDWICH MEAT SANDWICH SEAFOOD SANDWICH SEAFOODr} (uncooked) 1/2 C Water 1 1/2 to 2 tsp Chili Powder }1 tsp Salt ƒ1/2 medium Green Pepper (cut into strips) }  @Cook & stir frankfurter slices and }Aonion in oil in 12" skillet or Dutch BOven until frankfurters are lightly brown and onion is tender. Stir in the}remaining ingredients except the greenpepper. Heat to boiling; reduce heat. Cover and simmer, stir occasionally, }until macaroni is tender, about 20 to „25 minutes. }Add green pepper. Cover & simmer untilgreen pepper is crisp-tender, about 5 minutes. Serve. }APIZZA PORCUPINE PATTIES B 6 EXCELLENT 1 HR 350F 1 can Tomato Sauce (15 oz) }1 lb Ground Beef 1/2 C Rice (uncooked, regular) 2 tbsp canned Chilies (chopped) }1 tsp Salt …1/4 tsp Garlic Salt 1/4 tsp dried Oregano Leaves }1 1/2 tsp Beef Bouillon (instant) 1 C Boiling Water @1 pkg Shredded Pizza Cheese (4 oz) }A B Heat oven to 350F. Reserve 1 C of the }tomato sauce. Mix remaining sauce, theground beef, rice, chilies, salt, the garlic salt and oregano. Shape into 6 }patties, 1/2" thick. Place in 13X9X12 †ungreased baking pan. Bake uncovered 15 minutes. } Remove patties from oven; drain. Then @dissolve instant bouillon in boiling }Awater; stir in reserved tomato sauce. BPour tomato sauce mixture over pattiesthen cover and bake 35 minutes. } Spoon tomato sauce over patties; then sprinkle with cheese. Bake uncovered }until cheese is melted, about 15 min. and serve. BEEF-EGGPLANT BAKE  } 6 EXCELLENT 1 1/2 HRS 350F 1 lb Beef Round Steak (1/2" thick) @ (cut into 1 1/2" X 1/4" strips) !}A1 tbsp Vegetable Oil B1 can Tomato Sauce (8 oz) 1 can Tomato Paste (6 oz) "}1/2 C Water 1 medium Onion (chopped) 1 medium Green Pepper (chopped) #}1 tsp Salt ˆ1 tsp Garlic Salt 1 tsp dried Oregano Leaves $}1/2 tsp dried Basil Leaves 1 pkg frozen Italian Green Beans (9 oz@1 medium Eggplant (pared, 1/4" slices)%}A1 C Mozzarella Cheese (shredded, 4 oz)B1/4 C Parmesan Cheese (grated) &} Brown beef round steak strips in oil in 10" skillet over medium heat. Stir '}in tomato sauce, tomato paste, water, ‰onion, green pepper, salt, garlic saltthe oregano and basil. Heat to boiling(}and reduce heat. Cover and simmer 30 minutes. @ )}AHeat oven to 350F. Rinse frozen beans Bunder running cold water to seperate. Layer half each of the eggplant slices*}the beans and beef mixture in 2 quart ungreased casserole; repeat. Cover andbake 50 minutes. +} ŠSprinkle casserole with cheeses. Bake uncovered until cheese is melted and ,}golden, about 5 minutes. Let stand 5 minutes before serving. @EASY SAUSAGE SUPPER -}A 4 EXCELLENT 30 MIN HOT B2 C Water 2 tsp instant Beef Bouillon .}2 large Potatoes (cut lengthwise into fourths) 4 medium carrots /} (cut into 3" X 1/2" strips) ‹2 large Onions (cut into fourths) 1/2 medium Head Cabbage 0} (cut into 4 wedges) 1 tsp Salt @1 medium Apple (cut into wedges) 1}A4 to 6 Knackwurst Sausage BPrepared Mustard Horseradish 2} Heat water and instant bouillon to 3}boiling in Dutch oven. Layer potatoes,Œcarrots, onions and cabbage in the bouillon; sprinkle with salt. Layer 4}apple and Knackwurst on top. Heat to boiling; reduce heat. Cover and simmer@until until vegetables are tender, 25 5}Ato 30 minutes. B Remove knackwurst, apple & vegetables 6}with slotted spoon and arrange on the platter. Serve with mustard and the horseradish. 7} 8} 9} :} ;} <} =} >} ?} @} A} B} C} D} E} F} G} H} I} J} K} L} M} N} O} P} Q} R} S} T} U} V} W} X} Y} Z} [} \} ]} ^} _} `} a} b} c} d} e} f} g} h} i} j} k} l} m} n} o} p} q} }v SNACK CHEESE^ SPECIAL POULTRY@ STETCHER MEAT‡ STRETCHER MEATCH MEAT SANDWICH SEAFOOD SANDWICH SEAFOODJ