Just as Marilyn has become famous at BARMCA meetings for her rat photography, I've chosen to show my talents in the culinary arts. A number of you have been subjected to my concoctions at various meetings, and actually asked for the recipes. So, if you really want, here are the ones I can remember making.
Note: These recipes were exported from version 5 of MasterCook. If you have earlier versions of the product, you will probably have trouble importing them directly, as the new version seems to have modified the format somewhat.
Recipes on this page:
- Original Toll House Cookies
- Chocolate Cookie Mice
- Low-Fat "Ugly" Dip
- Mexican Salad Supper Delight
- Peach Kuchen
- Chicken, Apple & Pear Salad
- North Texas Red Chili
* Exported from MasterCook *
Chocolate Cookie Mice
Recipe By :Pillsbury, Cookies, Brownies & Bars, 1991 Serving Size : 36 Preparation Time :0:00 Categories : Chocolate Cookies
Amount Measure Ingredient -- Preparation Method
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3/4 cup granulated sugar
1/2 cup margarine, imitation -- softened
1/2 cup shortening
1 teaspoon vanilla extract
1 large egg
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
miniature chocolate chips
licorice candy -- 2" pieces
Preheat oven to 325 degrees. In a large bowl, beat the sugar, margarine and shortening until light and fluffy. Add the vanilla extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in the flour, cocoa and baking powder; mix well. Shape the dough into 1-inch balls. To form a mouse, pinch one end of the ball to form the nose. For the ears, make 2 tiny balls of dough and flatten slightly; gently press into the dough on the upper front of each mouse body. For the eyes, press 2 miniature chocolate chips into the dough below the ears. Place the shaped cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 13 minutes, or until set. For the tails, immediately place a piece of licorice into the rounded end of each cookie. Remove from the cookie sheets.
Variation.
Chocolaty Shortbread Cookies: Prepare the dough as directed above. Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a glass dipped in sugar. Bake for 8 to 13 minutes, or until set. Cool for 1 minute; remove from the cookie sheets.
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Low-Fat "Ugly" Dip
Recipe By :Original by Barbara Newman, updated by Scott Saftler
Serving Size : 15 Preparation Time :1:10
Categories : Appetizers Dips & Spreads
Mexican
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans fat-free refried beans 1 jar salsa 1 pint fat-free sour cream 12 ounces black olives -- chopped 1 bunch green onions -- chopped 6 ounces jalapeno peppers, canned -- chopped 2 medium avocados -- mashed 2 cloves garlic -- minced 8 ounces fat-free cheddar cheese -- shredded
1) Mix olives, green onions and peppers in a bowl with a little lemon juice squeezed over all. Cover and refrigerate for a couple hours, or even overnight to let the flavors meld together.
2) Mash the avocados, mix with a dash of lemon and lime juice and the garlic. Cover and refrigerate.
3) Using a 13" x 9" x 2" casserole dish, layer the ingredients in the following order: Beans, olives/onions/peppers, sour cream, avocado, salsa, cheese. Bake at 350° until the cheese melts and starts to bubble. Serve with tortilla chips.
Variation: Add a few dashes of Tabasco sauce to the salsa layer for some extra zip!
WW 1-2-3: 3 points
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NOTES : Got the basics of this recipe from a friend in Connecticut. Being a bit less used to the Mexican food culture than here in California, people there referred to it as "that ugly looking dip".
* Exported from MasterCook *
Mexican Salad Supper Delight
Recipe By :Stamford (CT) Advocate Serving Size : 8 Preparation Time :0:00 Categories : Meats Mexican
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1/2 cup green onions -- sliced
1 can kidney beans -- drained
1/2 cup water
1/3 cup salsa
1 tablespoon chili powder
1 1/2 cups lettuce -- shredded
1/4 cup black olives -- sliced
2 cups jarlsberg cheese -- shredded
1/2 cup tortilla chips -- crumbled
In skillet, brown beef, stirring to break into bits. Add onion and cook several minutes, stirring often. Pour off drippings. Add beans, water, salsa and chili powder. Heat several minutes, stirring occasionally. Remove from heat.
Stir in lettuce and olives. Blend in one and one-half cups cheese. Spoon into six-cup shallow baking dish.
Bake at 350 degrees for 20 minutes. Sprinkle top with tortilla chips and remaining cheese. Bake 10 minutes longer or until hot and bubbling.
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* Exported from MasterCook *
Peach Kuchen
Recipe By :Contra Costa Times, 6/18/97 Serving Size : 8 Preparation Time :2:00 Categories : Cakes & Pies Fruit
Amount Measure Ingredient -- Preparation Method
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-- CRUST --
1 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup unsalted butter
2 tablespoons unsalted butter
-- FILLING --
8 medium peaches -- ripe
2/3 cup sugar
1/3 cup sour cream
2 large egg yolks
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
Heat oven to 400°. Put flour, sugar, ginger, salt and cinnamon into bowl of food processor fitted with metal blade. Process to mix. Cut butter into small pieces and sprinkle over flour. Process until mixture resembles course crumbs.
Refrigerate 1/2 cup of the crumb mixture for topping. Pat remaining crumb mixture evenly over a 10" round tart pan with removable bottom. Put pan onto baking sheet. Bake until golden brown, about 20 minutes. Remove from oven; cool on wire rack.
Reduce oven temperature to 350°. Drop peaches into a large pot of boiling water for 30 to 60 seconds. Cool by running under cold water. Remove skin. Cut peaches in half and remove pits. Cut each half into 1/4" thick slices. Arrange slices over cooled crust.
Mix remaining ingredients in medium bowl. Carefully pour over peaches. Sprinkle with reserved crust. Bake until filling is set and crumbs are slightly golden, about 40 to 50 minutes. Cool on wire rack. Serve warm with whipped cream, if desired.
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* Exported from MasterCook *
Chicken, Apple & Pear Salad
Recipe By :Weight Watcher's Meeting 9/17/98
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Poultry
Salads
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups pears -- chopped
2 cups apple -- chopped
2 tablespoons lemon juice
1 cup celery -- chopped
1/2 cup cranberry sauce -- whole berry
1/3 cup nonfat mayonnaise
1 teaspoon sugar
1 teaspoon ginger
2 1/2 cups skinless boneless chicken breasts -- cooked and chopped
2 tablespoons pecans -- chopped and toasted
Combine the first three ingredients in a medium bowl and toss well. Stir in celery.
Combine the next four ingredients in another bowl. Add to pear mixture and toss.
Stir in chicken. Cover and chill. Sprinkle with pecans before serving.
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* Exported from MasterCook *
Toll House Cookies (original!)
Recipe By :Toll House Recipes, Tried & True
Serving Size : 100 Preparation Time :2:30
Categories : Chocolate Cookies
Famous Recipes
Amount Measure Ingredient -- Preparation Method
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1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon water
2 1/4 cups flour, all-purpose
1 teaspoon salt
1 cup walnuts -- chopped
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
Cream butter. Add Brown and White Sugar and eggs. Dissolve soda in hot water. Add alternately with flour sifted with salt. Add nuts, chocolate chips and vanilla.
Drop by half teaspoonfuls onto greased cookie sheet. Bake at 375 for 10 to 12 minutes. Makes about 100 cookies.
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The following is a quote from Ruth Graves Wakefield's "Toll House
Recipes, Tried and True":
"At Toll House, we chill dough overnight. When mixture is ready
for baking, we roll a teaspoon of dough between palms of hands and
place balls 2 inches apart on greased baking sheet. Then we press
balls with finger tips to form flat rounds. This way the cookies
do not spread as much in the baking and they keep uniformly
round. They should be brown through, and crispy, not white and
hard as I have sometimes seen them."