@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)ǥ%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr CHICKEN AND PEA PODS( - 42 7GREAT> D20 MINK cHIGH @1/4 C Soy Saucez }A1 tbsp Cornstarch( KB3 Whole Boneless Chicken BreastsQ  (cut into 1/4" strips/skin removed) }>2 tsps Gingerroot (peeled/grated) OR 1 tsp Ground GingerQ v2 pkgs Frozen Pea Pods (6 oz each)z }3/4 C Cashews or Almonds( +Q Tz }EIn a 2-Qt casserole, blend soy sauce, cornstarch and gingerroot.Q T@z }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.( +Q Microwave at High for 7 to 14 minutes, }Mor until the chicken is no longer pinkand the pea pods are tender-crisp,Q stirring 2 or 3 times during cooking. }@Stir in nuts. If desired, serve with additional soy sauce.Q n@ROAST CHICKEN WITH NOODLESz }A 4 GREAT TO 38 MIN" tHIGH B1 pkg Frozen Mixed Vegetables (10 oz) 3 lb Whole Broiler-Fryer Chickenz }1 tbsp Butter or Margarine( C2 C Uncooked Egg NoodlesQ o (prepared as per package)z } 1 tsp Microwave Browning Sauce( v1 can Cream of Celery Soup (10 3/4 oz)1 tsp Instant Chicken Bouillon Mixz }1/4 tsp Dry Mustard( 71/4 tsp SaltQ _@Dash Pepperz }A( +BQ Unwrap mixed vegetables. Place on a }Cplate.( +Q Microwave at High for 4 to 6 minutes, }Zor until defrosted. Turn over & break apart once during cooking time. Set aside.z }( TSecure legs of chicken with string. @z }@APlace chicken breast-side down in a 3 Bquart deep casserole.Q Tz }ǁIn a small bowl, microwave the butter at High for 45 seconds to 1 minute, oruntil melted. Add the browning sauce. }3Brush chicken with half of the butter mixture.Q Tz }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.( +Q In a medium bowl, combine the cooked }noodles, vegetables, soup, bouillon, mustard, salt and pepper. Spoon the noodle mixture evenly around chicken. }hCover. Microwave mixture at High for 4 to 8 minutes, & stir once during thecooking time. Serve.z }ACHICKEN-STUFFED TOMATOES( -B 42 7GREAT> GTO 22 MINK dHIGH 4 large Tomatoesz }E1 pkg Frozen Artichoke Hearts (9 oz) 2 C cooked Chicken (cubed)Q s2 tbsp Parmesan Cheese (grated)z }1/4 tsp Garlic Powder( J1/4 tsp Marjoram Leaves (dried)Q `1/4 tsp Saltz }1/8 tsp Pepper( =Paprika (optional)Q T@z !}A( BCut a thin slice from the stem end of each tomato. Scoop out the pulp. Then "}ǁunwrap 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.z $}C (  In a medium bowl, combine artichokes, @ chicken, Parmesan cheese, garlic, salt%}%A and pepper and marjoram. Spoon mixtureB into the tomato shells. Sprinkle with paprika. Place each filled tomato in a&}u custard cup or small bowl. Microwave stuffed tomatoes at High for 5 to 8 minutes, or until heated through.z '} BOB HOPE'S CHICKEN HASH( - 22 7GREAT> D10 MINK lHOT 2 cooked Chicken Breastsz (} 2 Strips Bacon (crisp)( D 1/2 small Onion (chopped)Q n@ 2 tbsp Butter or Margarinez )}A 1/2 tsp Lemon Juice( 1B SaltQ \ Pepperz *} 2 tbsp Sour Cream( @ 1 tsp dry Sherry WineQ T z +} ( Cut chicken in fine strips. Crumble bacon and combine with the chicken, ,}$ onion, butter, lemon juice and the( M seasonings. Saute until thoroughlyQ @ 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.( E SHRIMP COCKTAIL CROISSANTSQ V 1[ lVERY GOOD 5 MINt COLD /}H 1 can Shrimp (rinsed/drained/4 1/2oz) 1/4 C Celery (finely chopped)Q s 1/4 C Water Chestnuts (chopped)z 0} 3 tbsp 1000 Island Dressing( > 1 Croissant (split)Q @ Cucumber Slices or Large Lettuce Leaf 1}A ( +B Q In a small bowl, combine the shrimp, 2}$ celery, water chestnuts, and salad( I dressing. Toss gently to coat.Q T z 3}u To make the sandwich, put the shrimp mixture and cucumber or lettuce on a croissant half, then top with thez 4}remaining half.( @ CHEESY EGG SANDWICHESQ V@ 4[ `GREATg l5 MINt COLD 5}$A 1/2 C Mayonnaise or Salad Dressing( >B 1/4 tsp dry MustardQ g 1/8 tsp Garlic Saltz 6}C 3 hard-cooked Eggs (chopped)( j 1 C Cheddar Cheese (4 oz - shredded) 3 tbsp Sunflower Seedsz 7}7 2 tbsp Green Onions (sliced)( B 8 slices Sandwich BreadQ mLettuce Leaves (optional)z 8}Tomato Slices (optional)( H1/4 C Celery (finely chopped)Q T@z 9}A( MBIn a small bowl, stir together theQ mayonnaise or salad dressing, the dry :}mustard and garlic salt.( +Q Stir in chopped hard-cooked eggs, the ;}ashredded cheddar cheese, the chopped celery, sunflower seeds and the slicedgreen onions.z <}( To assemble the sandwiches, spread the@chilled filling onto 4 slices of bread=}aAand add tomato slices and lettuce if Bdesired, then top with remaining four bread slices.z >}DEVILED HAM SANDWICHES( - 32 7GREAT> C5 MINK qCOLD 1 can Deviled Ham (4 1/2 oz)z ?}2 tbsp Pimento (chopped)( M1 pkg softened Cream Cheese (3 oz)Q q2 tbsp Green Pepper (chopped)z @}Dash Hot Pepper Sauce( E6 slices Sandwich Bread ORQ d@3 Bagels (split)z A}ALettuce Leaves( +BQ Tz B}$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.( FSALMON-STUFFED FRENCH ROLLSQ V@ 3[ `GREATg l5 MINt COLD E}A1/2 C Broccoli (chopped) OR( +B1 DCauliflower FloretsQ k1/4 C Carrot (shredded)z F}#1/4 C Cucumber (chopped & peeled)( M1/3 C Mayonnaise or Salad DressingQ j1/2 tsp dried Dillweedz G}1/8 tsp Pepper( B1 can Salmon (7 3/4 oz)Q (drained, slightly flaked, skin and H}C bones removed)( J3 French-Style Rolls (split) ORQ k@6 slices Sandwich Breadz I}IAGreen Pepper Rings( +BQ Tz J}ǁIn a bowl, toss together the chopped broccoli or cauliflower florets, the shredded carrot and chopped cucumber. K}iStir in the mayonnaise or the salad dressing, dillweed and pepper. Fold in the flaked salmon.z 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.( JGERALD FORD'S CREAM CHEESE ROLLQ V 6[ _GOODg 6 TO 8 HRS COLD O}j2 pkgs Cream Cheese (8 oz / softened) 1/4 lb Butter or Margarine (softened) 1/2 tsp Onion Juice ORz P}1 tbsp Onion (finely chopped)( 71/8 tsp SaltQ s@1 C salted Mixed Nuts (crushed)z Q}A1 tbsp Paprika( B6 tbsp Wine VinegarQ j1/2 tsp Cumin (ground)z ^}1 tbsp Tobasco( 1 SaltQ \ Pepperz _}1 C Ice Water( ;2 C Tomato JuiceQ p2 Eggs (hard-boiled, grated)z `}( +Q @Blend all ingredients, except grated a}\Aegg, in a blender or food processor. BYou will have to do this in several batches.z 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.( BLAMB AND RICE CASSEROLEQ V@ 4[ `GREATg m45 MINt 350F e}A2 C Beef Broth( >B1 C canned TomatoesQ d1 Onion (grated)z f}2 C cooked Lamb( 51 tsp SaltQ b1/4 tsp Pepperz g}1 tbsp Butter or Margarine( >1/2 C uncooked RiceQ o2 tbsp Worcestershire Saucez p}hhpp}i}WX}j}?Annww}k}}l}CCC}m}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}( +Q @Melt butter in an ovenproof skillet. q}$AAdd rice and stir over medium heat( =Buntil rice browns.Q Tz r}tStir in remaining ingredients. Bake, covered, at 350 degrees for about 40 minutes or until rice is tender.z s}CHOCOLATE CREAM PUFFS( - 82 27*7> D1/2 HRK a400F PUFF PASTRY:-z t}( 61/2 C WaterQ h@2 tbsp Vegetable Oilz u} A1/2 C Flour( 7B1/4 tsp SaltQ Z2 Eggsz v}( 4FILLING:-Q Tz w}32 Oz carton Non-Fat Yogurt( D1/4 C Confectioners SugarQ a1 tsp Vanillaz x}1 tbsp Unsweetened Cocoa( +Q T@z y}APreheat oven to 450F. In a saucepan, Bboil water and oil. Beat in flour and salt and stir vigorously until mixturez}ǁleaves the sides of the pan and forms a ball. Remove from heat and beat in eggs, one at a time, until mixture is {}$smooth. Spoon onto lightly greased( Zcookie sheet in 8 mounds, about 2 inchapart.z |}( Bake for 10 minutes. Reduce heat to @400F and continue baking for 15 to 20 }}aAminutes, until pastry is puffed and Bgolden brown. Remove puffs to a wire rack to cool.z ~}C( Place yogurt cheese in a medium sized bowl. Add the sugar, vanilla and cocoa}hstirring gently until well blended. Chill. Slice puffs in half and fill just before serving.z }( FCalories -- 135 per servingQ g@ AMARETTO CHEESECAKEz }A 8 * VARIABLE" S325F B 32 Oz carton Vanilla flavored Yogurt W _(Lo-Fat)z } 1/4 C Sugar( < 2 tbsp CornstarchQ c 1/2 tsp Vanillaz } 1/2 tsp Almond Extract( B 1 tbsp Amaretto LiqueurQ k!2 Eggs (lightly beaten)z }!( +!Q @!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 }ǁ!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.Q T@"z }121 Calories per serving.( ;B"BANANA CREAM PIEQ V" 8[ [`*`g nFEW HRSt COOL }"32 Oz carton Non-Fat Yogurt( 8"2 tsp VanillaQ "1/4 C Confectioners' Sugar (to taste) }"2 large Bananas( ="1 tbsp Lemon JuiceQ T#z }#( #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 }ǁ#layers of bananas and yogurt cheese in#a 9 inch pie pan, ending with a layer #of yogurt cheese. Chill several hours }#before serving.( +#Q m112 calories per serving.z }C$MOCHA CHIFFON PIE( -$ 82 27*7> C3 HRSK COOL @$32 Oz carton Vanilla Low-Fat Yogurt }A$2 tbsp unsweetened Cocoa( ?B$2 tsp Instant CoffeeQ p$1 C + 2 tbsp Water (divided)z }$1/4 C Sugar (or to taste)( D$2 tbsp Unflavored GelatinQ T$z }$( $Combine cocoa and coffee. Add 2 tbsp %hot water and stir until smooth. In a }M%large bowl, combine yogurt cheese, the%sugar, and cocoa mixture, stirringQ @%gently with a fork or wire whisk until}MA%well blended. Soften gelatin in a 1/4 B%cup cold water for 5 minutes. In aQ %saucepan, heat remaining water, add }$%gelatin, and stir until dissolved.( _%Pour into mixing bowl and refrigerate %10 minutes.z }%( %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&Q l98 calories per serving.z }&FLAMING PEPPER STEAK( -& 42 DFANTASTIC 15 MINK sHOT &4 Tenderloin Steaks (7-oz each)z }&1 tbsp Black Peppercorns( ?&3 tbsp Vegetable OilQ p'1 small Onion (finely diced)z }' Salt (to taste)( C'3 tbsp Brandy or BourbonQ n@'2 tbsp Butter or Margarinez }A'( +B'Q 'Trim any excess fat from steaks. Tie }o'string around sides of steak so meat 'will hold its shape and cook evenly. 'Coarsely crush peppercorns.z }'( '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( MB(until onion is soft and steaks areQ v(done to taste, stirring the onionsz }C(frequently. Add salt.( +(Q (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} G1 1/2 HRSK \425F ,3 Onionsz } ,1 Bay Leaf( G,3 Juniper Berries (optional)Q g,3 White Peppercornsz },1 meaty Veal Knuckle( C, (2 lbs. Heel or Round)Q e- Salt (to taste)z }C- Pepper (to taste)( D-1/2 lb Mushrooms (sliced)Q i@-1 lb Zucchini (diced)z }A-4 Tomatoes (cut in quarters)( CB-1/8 tsp dried Leaf BasilQ l-1/8 tsp dried Leaf Thymez }-1/2 C Whipping Cream( >-1 bunch Mixed HerbsQ - (such as parsley, chives and basil) }-1/2 tsp Hot Paprika( ?-2 tbsp Vegetable OilQ n.2 tbsp Butter or Margarinez }.( +.Q v@.Cut 1 unpeeled onion in half. In az }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.( +.Q .Simmer 30 minutes. Lift meat from pan.}u.Strain and reserve stock. Preheat oven.to 425F. Pat meat dry. Rub with salt, /pepper and paprika. Heat oil in az }/roasting pan on top of range. Add meat/and brown on all sides. Roast for 45 @/minutes or until a meat thermometer }7A/inserted in thickest part registers B/170 degrees.Q T/z }ǁ/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.( +0Q @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.( I0JANE WYMAN'S KIDNEY BEAN SALADQ V0 4[ `GREATg m24 HRSt HOT } 01 tsp Sugar( >01 Egg Yolk (beaten)Q b11 tbsp Vinegarz }11/8 tsp dry Mustard( 711/2 tsp SaltQ \@11 C Milkz }A11 C French Salad Dressing( TB11 can Red Kidney Beans (16 oz-drained)1z }C1( 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 }$2dressing. Stir thoroughly and pour( m2over Red Kidney Beans in medium bowl. Refrigerate for 24 hours.z }A2PIRI PIRI PIZZAS( -B2 42 7GREAT> D1/2 HRK [450F 2DOUGH:-z }2( 821/2 tsp SugarQ d21/2 C Warm Waterz }21 tbsp Dry Yeast( 021 EggQ a32 1/4 C Flourz }3 Pinch of Salt( +3Q T@3z } A3SAUCE:-( +B3Q q31 medium Onion (chopped fine)z }33 tbsp Olive Oil( C32 Garlic Cloves (minced)Q g32 C Canned Tomatoesz }31 tsp Oregano( 631 tsp BasilQ _41 tsp Thymez }41 tsp Savory( 741 tbsp SugarQ ^@41 Bay Leafz }$A4Dash of Piri Piri or Tabasco Sauce( 9B41/4 C Red WineQ t4Freshly ground Pepper (to taste)z }4( +4Q 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 }ǀ& FANCY MEAT@, FANCY MEATB) FANCY MEATY FANCY POULTRYy FAST-FRY POULTRY7 GROUND BEEF MEATA GROUND BEEF MEAT9}A5lightly & mix into yeast.( +B5Q 5Place flour & salt into a mixer. With }ǁ5machine running, pour yeast mixture 5into the flour. Just before the flour 5starts to form a ball, stop machine. }L5Remove the dough & knead on a lightly 5floured board for 2 to 3 minutes.Q 6Divide into 2 balls & roll each out }C+6into a circle 9 inches in diameter. 6Q @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 }96is thickened. Remove bay leaf. Allow 6sauce to cool.Q T6z }6Place each dough circle onto ungreased6baking sheet, pizza stone or a large 7piece of unglazed quarry tile. Then }M7sprinkling the sheet first with layer 7of cornmeal will prevent sticking.Q @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.( E7BEEF PATTIES ITALIAN STYLEQ V7 4[ `GREATg m20 MINt HOT }71 pkg Spaghetti (8 oz)( ;71 lb Ground BeefQ Z8 Saltz }81 large Onion (sliced)( C81 clove Garlic (chopped)Q s@81/2 lb fresh Mushrooms (sliced)z }A81 Green Pepper (thick strips)( qB81 tbsp fresh Oregano Leaves (chopped) 8or 1 tsp Dried Ground Oreganoz }81 jar Spaghetti Sauce (16 oz)( t81/4 lb Provolone, Mozzarella or some 8Fontina cheese (cut in 4 slices)z }8( +8Q v9Cook spaghetti as package directs.z }9Meanwhile, shape ground beef into 4 9oval patties about 1/2" thick. In a @9large skillet, fry patties until well }KA9browned on both sides, sprinkle with B9salt. Remove patties to platter.Q T9z }ǁ9Add onions to drippings in skillet and9cook until tender. Add garlic, peppers9and mushrooms. Cook until tender-crisp}t9and drain off fat. Stir oregano and 9spaghetti sauce into vegetables & heat:to boiling. Simmer for 1 minute.z }b:Return beef patties to skillet and top:each with a cheese slice & heat till @:cheese melted.z }A:( B:Drain spaghetti; place on plate. Place:beef patties & sauce over spaghetti. }C:Garnish with fresh Oregano if desired.:SLOPPY BBQ JOESQ V: 4[ mFANTASTIC 20 MINt HOT }:1 lb Ground Beef( C:1 medium Onion (chopped)Q p;1 small Green Pepper (diced)z };1/2 C bottled Barbecue Sauce( 8;1/2 C KetchupQ n@;2 tbsp Sweet Chunky Relishz }A; Salt (to taste)( >B; Pepper (to taste)Q v;4 Hamburger Buns (split & toasted)z };( +;Q ;Cook beef in skillet until it is well }$;browned. Add onion & green pepper;( L;cook until vegetables are tender.Q buntil 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. }LA>Simmer over low heat for 15 minutes, B>stirring occasionally. Meanwhile,Q >place lettuce on serving plates. Then }M>spoon beef mixture over lettuce. Top >with avocado, cheese, olives, cornQ echips & tomatoes.z }>STIR-FRIED MEDLEY( -> 42 7GREAT> D20 MINK _HOT ?1/2 C Waterz }C?1 tbsp Cornstarch( ;?1 tbsp Soy SauceQ e@?1 tbsp Dry Sherryz }A?1/2 tsp Sugar( @B?1/2 tsp Ground GingerQ `?2 large Eggsz }?1 tbsp Vegetable Oil( ;?1 lb Ground BeefQ v?3 Green Onions (cut in 1" lengths)z }5?1 pkg frozen Cut Green Beans (9 oz) ? (thawed)Q c@Hot Cooked Ricez }E@( +@Q @@In small bowl, combine water, sherry, }MA@soy sauce, cornstarch, sugar & ginger;B@set aside. In cup, beat eggs. In aQ @skillet, heat oil, tilting pan to coat}ǁ@bottom with oil. Add eggs & let them @spread to a thin layer. Cook the eggs @until bottom is set into a pancake. }v@Turn egg pancake & cook until the top @is set. Transfer pancake to a cutting Aboard & cut into 1/4" wide strips.z }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 BURGERQ VA 6[ `GREATg m20 MINt BROIL }_A9" loaf of Unsliced Sour-Dough Bread A1 pouch Dry Onion Soup & recipe mix B1/4 C Waterz }B2 lbs Ground Beef( ;B Lettuce LeavesQ k@B1 large Tomato (sliced)z  }+ABSweet Pickle Chips (from 16 oz jar) BBQ TBz  }ǁBWith large, serrated knife, cut the Bbread horizontally in half. From top Bhalf, remove soft bread, leaving the  }"Bcrust, & crumble enough bread to( TBmeasure 1 cup. Set aside top crust. Cz  }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.( +CQ 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 }2Dcrust. To serve, cut the burger into wedges.Q e@DSTUFFED BEEF DOGSz }CAD 8 EXCELLENT 20 MIN" BBROIL BD2 lbs Ground Beef ChuckQ _D1 large Eggz }!D1/4 C Seasoned Dry Bread Crumbs( 7D1/4 tsp SaltQ gD6 oz Cheddar Cheesez }D8 Hot Dog Buns( 2DKetchupQ ESweet Chunky Relish (from 16 oz jar) }E( +EQ @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. }ǁEShape 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.z }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.z }FMEAT LOAF IN CRUST( -F 62 BEXCELLENT 1 HRK i425F F1 1/2 lbs Ground Meatz }#F (ground beef, pork and/or veal)( IF1 C dried Seasoned Bread-CrumbQ `GStuffing Mixz } G1 small Onion (finely chopped)( GG1 tsp Fennel Seeds (crushed)Q `@G1/2 tsp Saltz }#AG1/4 tsp crushed Red Pepper Flakes( 7BG2 large EggsQ G1 pkg frozen Puff Pastry (17 1/4 oz) }G (thawed as pkg directs)( +GQ TGz }uGIn large bowl, mix ground meat, onion,Gstuffing, fennel, salt, pepper and 1 Hegg. Divide meat mixture in half;z  }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 "}MHegg. Fold strips alternately from eachHside over the meat log to create aQ Hbraid. Press ends to seal. Preheat the#}CvHoven to 425F. Transfer beef in crust Hto greased large jellyroll pan. RepeatIwith other meat log & pasty sheet.z $}$IBrush crust of both logs with beaten Iegg. Bake 20 minutes. Reduce the oven @Itemperature to 350F & bake 15 minutes %}fAIlonger, or until pastry is a golden BIbrown. Cool 10 minutes & transfer to plate for slicing.z &}ISTUFFED LOBSTER( -I 22 7GREAT> D15 MINK vBROIL ITWO 1 1/2 lb whole cooked Lobstersz '}I (split & cleaned)( 7I1 tbsp FlourQ nJ2 tbsp Butter or Margerinez (}J1/2 C Chicken or Fish Stok( 6J2 Egg YolksQ i@J1 tbsp Whipping Creamz )}!AJ3/4 C fresh Mushrooms (chopped)( CBJ2 Green Onions (chopped)Q fJ1/4 C Bread Crumbsz *}J Fresh Parsley( +JQ TJz +}$JRemove lobster meat & chop into 1"( Jpieces. Combine flour & half of the Kbutter in medium-size pan over a low ,}Kheat until it forms a paste. Slowly Kstir in stock. Add chopped lobster. @KBeat egg yolks & cream together; stir -}AKinto liquid. Saute mushrooms & onions BKin remaining butter. Add to lobster Kmixture. Fill lobster shells with the .}eKmixture & sprinkle crumbs & parsley Kover the top. Broil lobster until the crumbs are brown.z /}KRASPBERRY OATMEAL SQUARES( .K 242 7GREAT> D45 MINK p375F L3/4 C Raspberry Jam (lo-cal)z 0}L1/4 C Shredded Coconut( <L 2 C Rolled OatsQ k@L1/2 C All Purpose Flourz 1}AL1/2 C Whole Wheat Flour( LBL1/2 C Brown Sugar (firmly-packed)Q gL1/4 tsp Baking Sodaz 2}L1/2 C Margarine (chilled)( +LQ TLz 3}LIn a small bowl, combine jam and the Lcoconut. In a medium bowl, mix all theMdry ingredients; cut in margarine till4}"Mmixture resembles coarse crumbs.( +MQ @MPress half of mixture into a lightly 5}GAMgreased 9" square pan. Spread with theBMjam filling; top with the remaining Moatmeal mixture, pressing the mixture 6}6Mdown lightly.( +MQ MBake at 375F for 30 minutes or until 7}3Mgolden brown. Cool and then cut into squares.Q fNPEACH COCONUT CAKEz 8}N 8 GREAT 1 HR" :350F N2 Eggs (beaten)Q gN1/2 C Vegetable Oilz ;}Ǜ: GROUND BEEF MEAT> GROUND BEEF MEATD GROUND BEEF MEAT< GROUND BEEF SALADF GROUND MEAT MEATa INDONESIAN POU:}LTRY LO-CAL DESSERTA" LO-CAL DESSERT LO-CAL DESSERT$ LO-CAL DESSERT LO-CAL MEATI LOBSTER SEA FOOD} MAIN }N1/2 Pt Plain Low-Fat Yogurt( @N1 tsp Vanilla ExtractQ iO1 C Whole Wheat Flourz <}O1 C All Purpose Flour( 6O1/2 C SugarQ e@O1 tsp Baking Sodaz =}AO1 C Shredded Coconut( KBO2 fresh Peaches (sliced-1 1/2 C)Q cO1 tbsp Cinnamonz >}OApricot Jam (sieved-optional)( +OQ TOz ?}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( vBPMix peaches with cinnamon and place Phalf the mixture on top of batter.z B}[PLayer with another 1/3 batter, then Premaining peaches. Top with remaining Pbatter.z C}P( PBake in 350F oven 40 to 50 minutes or Quntil pick inserted in center comes D}2Qout dry (fruit layers should remain Qmoist).Q T@Qz E}AQLet cool 10 minutes in pan, invert andBQcool on rack. Refrigerate cake, if anyQremains after the first day to preventF}MQbrowning of the fruit. Serve with the Qglaze of sieved apricot jam or, ifQ Qpreferred, omit glaze and serve for G}Cbreakfast or brunch.( 3QRUM CAKEQ VR 8[ kGREAT *** 1 HRt 325F H}H!R1 C Pecans or Walnuts (chopped)( LR1 pkg Yellow Cake Mix (18 1/2 oz)Q u@R1 pkg Instant Vanilla Pudding Mixz I}AR4 Eggs( ;BR1/2 C Cold WaterQ gR1/2 C Vegetable Oilz J}R1/2 C Dark Rum( ER1/4 lb Butter or MargarineQ _R1/4 C Waterz K} R1 C Sugar( 9R1/2 C Dark RumQ TSz 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}GSbatter over nuts and bake 1 hour. CoolSand invert on serving plate.Q TSz 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.Q T@Tz 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 !( HTDOLLY PARTON'S BANANA PUDDINGQ WT 10[ mEXCELLENT 40 MINt 350F S}CT2 boxes Vanilla Wafers (12 oz size) T6 large Bananas (sliced)Q aU1 1/2 C Sugarz T}U3/4 C All Purpose Flour( 6U6 Egg YolksQ b@U3 Eggs (whole)z U}AU1/2 C Butter( 4BUdash SaltQ \U6 C Milkz V}U2 tsps Vanilla( +UQ TUz 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}GAVthickens, about 20 minutes. Let the BVmixture cool for a few minutes, then Vadd vanilla. Pour over bananas & the Z}ZVvanilla wafers.( +VQ fVMERINGUE TOPPING:-z [}V( 7V6 Egg WhitesQ eW1 tsp Lemon Juicez \} W1 tsp Sugar( 8W1 tsp VanillaQ T@Wz ]}AW( BWBeat egg whites with lemon juice, the Wsugar and vanilla until stiff. Spoon ^}qWthis mixture over the top of pudding Wand brown at 350F for 10 to 12 min., or until golden brown on top.z _}WBLUEBERRY SOUP( -W 62 6GOOD> D20 MINK cHOT X2 C Blueberriesz `}X4 C Hot Water( 4X1 C SugarQ m@X1/2 Lemon (thinly sliced)z a}AX1/2 Cinnamon Stick( :BX1 pt Sour CreamQ TXz b}X( XPlace blueberries in saucepan. Cover Xwith hot water. Add sugar, the lemon c}TXslices and cinnamon stick. Bring to a Xboil and simmer slowly for 20 minutes.Yz d}vYPour through a container lined with Ycheesecloth to strain out pulp. Let @Ysoup cool. Chill thoroughly in thez e}AYrefrigerator.( +BYQ YAt serving time, stir in sour cream, f};Yreserving enough for a generous dollopon each serving.Q iYOLYMPIC SEOUL CHICKENz g}Y 4 EXCELLENT 1/2 HR" EHOT Y8 Chicken Thighs (skinned)Q g@\1/4 C White Vinegarz q}]XYddC BXRECIPE DATBhRECIPE IDXqA\3 tbsp Soy Sauce( 7B\2 tbsp HoneyQ k\1/4 tsp Ginger (ground)z r}\2 tbsp Peanut Oil( n\10 Cloves Garlic (coarsely chopped) \1 tsp Red Pepper (crushed)z s}\( +\Q ]In a small bowl, mix vinegar, the soy t}#]sauce, honey & ginger; set aside.( o]Place oil in large frying pan & heat @]to medium-high temperature.z u}A]( B]Add chicken & cook, turning, for about]10 minutes or until brown on all sidesv}M]then add garlic & red pepper; cook, ]stirring, 2-3 minutes. Add vinegarQ ]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 TIMITARQ V@^ 6[ `GREATg k1 HRt HOT y}"A^6 Whole Chickens Legs with Thigh( =B^4 tbsp Cooking OilQ m^2 medium Onions (chopped)z z}^6 Cloves Garlic (minced)( @^4 whole Cardamom PodsQ r^ (or 1/4 tsp Ground Cardomam)z {}^1" Ginger Root (minced)( <^1" Cinnamon StickQ k_1 tsp Whole Cumin Seedsz |} _1 Bay Leaf( F_3 medium Tomatoes (chopped)Q `@_1/2 tsp Saltz }}CA_1/2 tsp Black Pepper( AB_1/8 tsp Cayenne PepperQ `_2 tbsp Flourz ~}~_3 tbsp Water( +_Q T_z }_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, }ǁ`or until chicken is fork-tender, and `turning after 15 minutes. In a 1-cup `measure, mix together flour & water; }r`stir into tomato mixture. Cook, and `stir for 5 minutes. Remove cardamom, cinnamon & bay leaf & discard.z }aINDONESIAN CHICKEN SATE( -a 62 GEXCELLENT OVERNIGHTK qHOT @a1 C Toasted Almonds (divided)z }Aa1/4 C Light Soy Sauce( HBa1 can Chicken Broth (divided)Q ra6 tbsp Vegetable Oil (divided)z }a2 tbsp Lemon Juice( 7a2 tbsp SugarQ ia3/4 tsp Garlic Powderz }a3/4 tsp Ground Ginger( Aa1/4 tsp Cayenne PepperQ qb3 large Whole Chicken Breastsz }b (boned, skinned, halved)( Bb1 1/2 C Onion (chopped)Q k@b1 1/2 C Long-Grain Ricez }Ab1/4 C Parsley (chopped)( +BbQ Tbz }$bPlace almonds in blender & process( @buntil finely chopped.Q Tbz }bCombine almonds, soy sauce, 1/4 C of bchicken broth, 2 tbsp oil, lemon juicec& sugar, garlic powder, ginger & the }ccayenne pepper; set aside.( +cQ @cCut each chicken breast into 3 strips.}iAcAdd chicken strips to almond mixture Bc& place in refrigerator for at least c2 hours or overnight.z }c( cHeat remaining 4 tbsp oil in a 10 inchcfrypan. Add onions & rice; cook for 5 }Gcminutes, stirring constantly. Add the cwater to remaining chicken broth to dmeasure 3 cups; stir into rice. Simmer}3dcovered for 20 minutes. Stir in the dparsley.Q T@dz }MAdSkewer chicken strips lengthwise on Bdskewers. Brush chicken with almondQ ]dmarinade.z }d( dGrill or broil chicken, about 3" from dheat, for about 7 minutes per side, }Ddbrushing occasionally with marinade. Serve on bed of hot rice.Q leBLACKBERRY AND APPLE PIEz }e 6 GREAT 1 1/4 HRS" I350F ePastry for 9" Double-Crust PieQ d@e3 C Blackberriesz }Ae3 C Apples (sliced & peeled)( 4Be1 C SugarQ `e3 tbsp Flourz }e1 tbsp Lemon Juice( 7e1/8 tsp SaltQ ne1 tbsp Butter or Margarinez }e( +eQ fRoll out half the pastry & fit into a }Ff9" pie plate. Trim pastry so it does fextend 1/2" beyond the rim.Q T@fz }AfCombine berries, apples, sugar, flour,Bflemon juice & salt in bowl. Pour the ffilling into pastry lined pie plate. }fDot with butter.( +fQ 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.}KgCrimp edge & cut several vent slashes gin top to allow steam to escape.Q T@gz }vAgBake at 450F on bottom rack of oven Bgfor 20 minutes. Reduce heat to 350F g& move pie to center of oven. Bakez }ngfor another 30 to 35 minutes or until gapples are soft & filling is boiling. Cool completely and serve.z }gPEACH RASPBERRY PIE( -g 62 CFANTASTIC 3 HRSK [MICRO hCRUST:-z }h( 7h1/4 C ButterQ `@h2 tbsp Sugarz }C#Ah1 C Chocolate Graham Wafer Crumbs( jBh4 tbsp Toasted Almonds (fine chopped) h2 drops Almond Extractz }h( 4hFILLING:-Q Thz }h30 large Marshmallows( Ch1/2 C Raspberry CocktailQ _i1/4 C Waterz }i1 C Whipping Cream (whipped)( Di2 C Fresh Peaches (diced)Q T@iz }Ai( BiPlace butter in a 9" microwaveable pieiplate. Microwave at HIGH for 30 to 40 }ǁiseconds, or until melted. Stir in the isugar, crumbs, toasted almonds & the ialmond extract. Pat crumbs evenly over}Tibottom & sides of pie plate. Microwaveiat HIGH for 2 1/2 minutes. Let cool. jz }jFor filling, place marshmallows, the jraspberry cocktail & water in a 2 1/2 @jquart microwaveable casserole. Then }LAjmicrowave at HIGH for 3 to 4 minutes, Bjor until marshmallows are melted,Q jstirring twice. Stir the marshmallow }$jmixture until smooth. Place in the( Mjrefrigerator & chill until mixtureQ vjbegins to thicken. Fold in whippedz }Ljcream & diced peaches. Pour into pie jshell. Chill for 2 to 3 hours, orQ _kuntil firm.z }k( fkDecorate with swirls of whipped cream & chocolate curls.z }AkFRESH PEACH ICE CREAM( +Bk2 7GREAT> C3 HRSK rCOLD k2/3 C Sweetened Condensed Milkz }k1/2 C Cold Water( 7k1/8 tsp SaltQ uk3 fresh Peaches (peeled, crushed)z }k3 tbsp Sugar( jk1 C Heavy Cream (whipped to soft peak)l1/4 tsp Almond Extractz }l( +lQ @lChill all ingredients. In mixing bowl,}Alcombine all ingredients. Pour into iceBlcube tray & freeze until mushy. Removelfrom freezer & into mixing bowl. Beat }Lluntil smooth but not melted. Return totray & continue freezing 3 hours.Q jlMAHOGANY CHICKEN WINGSz }Cl 10 EXCELLENT 24 HRS" >375F l4 lbs Chicken WingsQ Tmz } mMARINADE:-( +mQ p@m1 C plus 2 tbsp Hoisin Saucez }Am1/4 C Plum Sauce( @Bm1/2 C Light Soy SauceQ gm1/3 C Cider Vinegarz }m1/4 C Dry Sherry( 6m1/4 C HoneyQ km6 Green Onions (minced)z } m6 large Cloves Garlic (minced)( +mQ Tnz }ZnCut off wing tips, & save for making nstock. Cut each wing in half at the @njoint.z }An( BnCombine ingredients for marinade and nmix with wings. Cover & refrigerate }nfor 24 hours.( +nQ nPreheat oven to 375F. Line a baking }Xnpan with foil. Coat a wire rack with ncooking spray & place rack in baking opan.z }o( LoDrain chicken & reserve marinade.Q @oArrange wings on rack & roast for 30 }MAominutes. Drain accumulated liquid fromBopan. Baste wings with the reservedQ vomarinade, turn them & baste again.z }koRoast until the wings turn mahogany ocolor, another 30 minutes. Serve hot or at room temperature.z }oPORTUGUESE SEAFOOD STEW( -o 82 7GREAT> D1/2 HRK dHOT p1 tbsp Olive Oilz }p1 tbsp Butter( Bp1 large Onion (chopped)Q l@p1 Clove Garlic (crushed)z }CAp1 large Green Pepper (seeded, chopped)Bp1 large Carrot (chopped)Q p4 medium Tomatoes (peeled, chopped) }p1 C Beef Stock( ?p1/2 C Dry White WineQ ap1/2 tsp Sugarz }p2 tbsp fresh Basil (chopped)( :p1/2 tsp PaprikaQ lqSalt & Pepper (to taste)z }#q2 lbs Red Snapper Fillets (cubed)( cq1 lb Raw Prawns (shelled, deveined) @qChopped Parsleyz }CAq( +BqQ qHeat oil & butter in large deep pot. }ǁqAdd onion & garlic; cook until onion qis tender. Stir in green pepper, the qcarrots & tomatoes. Add Beef stock, }Mqwine, sugar, basil, paprika, salt and qpepper. Bring to boil, then reduceQ mrheat & simmer 15 minutes.z }r( rJust before serving, add red snapper &@rsimmer 2 or 3 minutes. Add prawns and }MArcook until they turn pink, about 1 to Br1 1/2 minutes. Serve in large soupQ vrbowls over rice with peas. Garnishz }with the parsley.( @rLEMON BLUEBERRY PIZZAQ Vr 8[ _GOODg m1/2 HRt 350F }rLEMON CRUMB CRUST:-( +rQ ts1/2 C melted Butter or Margarinez }s1 tbsp Lemon Juice( Fs2 1/2 C Graham Wafer CrumbsQ T@sz } AsTOPPING:-( +BsQ js1/2 C Granulated Sugarz }s3 tbsp Cornstarch( 8s1 1/4 C WaterQ gs1 1/2 C Blueberriesz }s1 tbsp Lemon Juice( +sQ ]tFILLING:-z }t( It1 pkg Cream Cheese (250 grams)Q f@t3 tbsp Icing Sugarz }At2 tsps Lemon Rind (grated)( =Bt1 C Whipping CreamQ ct3 C Blueberriesz }t( +tQ 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.( +uQ @uFor topping, combine granulated sugar }uAuand cornstarch in saucepan. Stir in Buwater & berries. Cook over medium heatustirring, until mixture boils andz }$ubecomes thick & clear. Remove from( euheat & stir in lemon juice. Set aside uto cool slightly.z }Cu( 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 }3Avmixture evenly over crust. Top with Bvberries.Q Tvz }LvSpoon slightly cooled topping over thevberries. Cover & chill until set,Q aabout 1 hour.z }vHOT CHEESE PUFFS( .v 362 7GREAT> D20 MINK 400F w2 C Sharp Process Cheese (shredded) }@w1/2 C Butter or Margarine (softened) w1 C All Purpose FlourQ m@w1 tsp freeze-dried Chivesz }Aw1/2 tsp Seasoned Salt( +BwQ Twz }ǁwMix cheese & butter; stir in flour, wchives & seasoned salt until blended. wShape into 1" balls; place on ungrease}7wbaking sheet. Cover & refrigerate up wto 48 hours.Q Txz }vx30 minutes before serving, heat oven xto 400F. Bake until cheese puffs are @xset & light golden brown. 15 to 20z } Axminutes.( +BxQ Txz }MxGARLIC CHEESE PUFFS:- Substitute 1/4 xtsp garlic powder for the seasonedQ Yxsalt.z }x( pxONION CHEESE PUFFS:- Substitute 1 tsp onion powder for the chives.z }yORIENTAL SKILLET( -y 42 7GREAT> D10 MINK HOT @y1 can Condensed Chicken Broth (10 oz) }Ay8 slices cooked Turkey Meat( DBy1/4 C Butter or MargarineQ sy1/2 C Green Onion (1/2" pieces)z }y2 Cloves Garlic (minced)( @y1/4 tsp Ground GingerQ my1 1/2 C Broccoli (sliced)z } y1/2 C Water Chestnuts (sliced)( >y1-2 tbsp CornstarchQ `z3 tbsp Waterz }z1 Carrot (slivered)( +zQ T@zz }C1AzBrown turkey slices in hot butter, setBzaside.Q Tzz }vzAdd green onion & garlic, cook for 2 zminutes, stir constantly. Add broth & zginger. Heat to boiling, reduce toz }#zsimmer, add vegetables, the water( pzchestnuts & turkey. Simmer 5 minutes {until vegetables are tender.z }{( {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 PIZZAQ V{ 8[ oEXCELLENT VARIABLEt HOT }{3 tbsp Butter( E{3 C Miniature MarshmallowsQ n|3 1/4 C Rice Crispy Cerealz }"|1 1/2 Litre Strawberry Ice Cream( +|Q _@|GARNISHES:-z }A|( iB|Kiwi Fruit, Pineapple, Blueberries, or|any fruit you desire.z }|( +|Q |Melt butter in saucepan. Add miniature}#|marshmallows. Cook and stir until( g|melted. Remove from heat; stir in the }rice crispy cereal.z }}( }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 }A}1/2 hour before slicing. Serve with fresh fruit garnishes.Q g}CHICKEN SCALOPIPINEz }} 4 EXCELLENT 1/2 HR" pHOT }4 tbsp Butter or Margarine (divided) ~4 C Mushroom (fresh, sliced)z }~6 Chicken Breast Halves( H~ (boned, skinned, flattened)Q u@~1/3 C Green Onion (thinly sliced)z } A~1/3 C Water( ;B~1/4 C White WineQ p~1/2 tsp Chicken Bouillon Mixz }~1/3 C Whipping Cream( <~ Salt (to taste)Q g~ Pepper (to taste)z }C~( +~Q 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 }ǁaside. Add onions to pan; saute until tender. Add water, wine & bouillon mixto pan. Bring to boil. Cook and stir }Luntil mixture is reduced by half. Add cream to pan. Cook and stir untilQ slightly thickened. Add salt & pepper }Mto taste. Return mushrooms & chicken to sauce in pan. Reheat to servingQ gtemperature. Serve.z }ASUPPER CHILI( -B 62 DEXCELLENT 1/2 HRK ^HOT 2 tbsp Oilz }1 lb Ground Beef( @1/4 C Onion (chopped)Q p1/4 C Green Pepper (chopped)z }1 tsp Chili Powder( 9€1/2 tsp PepperQ ^1 tsp Saltz }!2 cans Tomato Soup (10 oz size)( H (diluted with 2 cans water)Q b@1/2 C Raw Ricez }EA1/4 C Cheese (grated)( +BQ Tz }ǁHeat oil in electric frypan. Brown thebeef, onion, green pepper & seasoningsthen add tomato soup, water, rice, and}5grated cheese. Cover & cook 25 minutesand serve.Q Tz }LFor variety one 8 oz can Corn niblets may be added just before serving.Q `@FRANK FIESTAz  }A 4 EXCELLENT 1/2 HR" FHOT B8-10 Frankfurters (Weiners)Q TY v(cut diagonally, 1/2" slices)z  }1 medium Onion (chopped)( ?1 tbsp Vegetable OilQ n1 can Tomato Sauce (15 oz)z  } 1 can Whole Kernel Corn (8 oz)( D‚1 can Kidney Beans (8 oz)Q 5 oz Spiral Macaroni or Wide Noodles }Ǜ 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)( 61/2 C WaterQ o1 1/2 to 2 tsp Chili Powderz } 1 tsp Salt( Bƒ1/2 medium Green PepperQ g (cut into strips)z }( +Q v@Cook & stir frankfurter slices andz }Aonion in oil in 12" skillet or Dutch BOven until frankfurters are lightly brown and onion is tender. Stir in the}ǁremaining ingredients except the greenpepper. Heat to boiling; reduce heat. Cover and simmer, stir occasionally, }6until macaroni is tender, about 20 to „25 minutes.Q Tz }cAdd green pepper. Cover & simmer untilgreen pepper is crisp-tender, about 5 minutes. Serve.z }APIZZA PORCUPINE PATTIES( -B 62 BEXCELLENT 1 HRK n350F 1 can Tomato Sauce (15 oz)z }C1 lb Ground Beef( I1/2 C Rice (uncooked, regular)Q s2 tbsp canned Chilies (chopped)z } 1 tsp Salt( >…1/4 tsp Garlic SaltQ p1/4 tsp dried Oregano Leavesz }#1 1/2 tsp Beef Bouillon (instant)( <1 C Boiling WaterQ v@1 pkg Shredded Pizza Cheese (4 oz)z }A( +BQ Heat oven to 350F. Reserve 1 C of the }ǁtomato 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.z }( Remove patties from oven; drain. Then @dissolve instant bouillon in boiling }sAwater; stir in reserved tomato sauce. BPour tomato sauce mixture over pattiesthen cover and bake 35 minutes.z }( Spoon tomato sauce over patties; then sprinkle with cheese. Bake uncovered }5until cheese is melted, about 15 min. and serve.Q fBEEF-EGGPLANT BAKEz  } 6 EXCELLENT 1 1/2 HRS" M350F 1 lb Beef Round Steak (1/2" thick)Q u@ (cut into 1 1/2" X 1/4" strips)z !}A1 tbsp Vegetable Oil( DB1 can Tomato Sauce (8 oz)Q m1 can Tomato Paste (6 oz)z "} 1/2 C Water( C1 medium Onion (chopped)Q s1 medium Green Pepper (chopped)z #} 1 tsp Salt( <ˆ1 tsp Garlic SaltQ n1 tsp dried Oregano Leavesz $}1/2 tsp dried Basil Leaves( 1 pkg frozen Italian Green Beans (9 oz@1 medium Eggplant (pared, 1/4" slices)%}IA1 C Mozzarella Cheese (shredded, 4 oz)B1/4 C Parmesan Cheese (grated)Q Tz &}( 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(}C3and reduce heat. Cover and simmer 30 minutes.Q T@z )})AHeat oven to 350F. Rinse frozen beans Bunder running cold water to seperate. Layer half each of the eggplant slices*}dthe beans and beef mixture in 2 quart ungreased casserole; repeat. Cover andbake 50 minutes.z +}( ŠSprinkle casserole with cheeses. Bake uncovered until cheese is melted and ,}Bgolden, about 5 minutes. Let stand 5 minutes before serving.Q g@EASY SAUSAGE SUPPERz -}A 4 EXCELLENT 30 MIN" 4HOT B2 C WaterQ o2 tsp instant Beef Bouillonz .}2 large Potatoes( J (cut lengthwise into fourths)Q d4 medium carrotsz /} (cut into 3" X 1/2" strips)( L‹2 large Onions (cut into fourths)Q k1/2 medium Head Cabbagez 0} (cut into 4 wedges)( 51 tsp SaltQ t@1 medium Apple (cut into wedges)z 1}A4 to 6 Knackwurst Sausage( ;BPrepared MustardQ _Horseradishz 2}( +Q vHeat water and instant bouillon toz 3}Mboiling in Dutch oven. Layer potatoes,Œcarrots, onions and cabbage in theQ 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.( +BQ Remove knackwurst, apple & vegetables 6}`with slotted spoon and arrange on the platter. Serve with mustard and the horseradish.z 7}( +Q Tz 8}~9}~:}D~;};~<}~=}~>}~?}~@}~A}~B}~C}~D}~E}~F}~G}~H}~I}~J}~K}~L}D~M}M~N}~O}~P}~Q}~R}~S}~T}~U}~V}~W}~X}~Y}~Z}~[}~\}~]}~^}D~_}_~`}~a}~b}~c}~d}~e}~f}~g}~h}~i}~j}~k}~l}~m}~n}~o}~p}D~q}q}}Gv SNACK CHEESE^ SPECIAL POULTRY@ STETCHER MEAT‡ STRETCHER MEATCH MEAT SANDWICH SEAFOOD SANDWICH SEAFOODJEE