Banana Chip Cookies

Melech’s Banana Chip Cookies


2 ¼ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter (no substitutes)
1 cup dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
¾ cup banana chips, loosely chopped
¾ cup toasted walnuts, chopped
1 cup chocolate chips


Preheat oven to 375o Line two baking sheets with parchment paper.

Whisk together the flour, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs, one at a time, mixing thoroughly before adding the next egg. Scrape sides of the bowl a few times. Stir in the vanilla. Add the flour mixture, half at a time. Mix after each addition. Then, by hand, mix in the banana chips, chocolate chips, and walnuts. Mix just until everything is evenly distributed.

Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets, about 2-inches apart. Bake for about 7 to 8 minutes, until barely golden on top and bottom. Do not over-bake, or the cookies will come out dry and not as tasty. Cool on racks.

Makes about 24 cookies.



File #R230

Baked Apples

Baked Apples



Ingredients
· 4 tart green apples
· 1/2 cup brown sugar
· 4 tablespoons butter
· 2 teaspoons ground cinnamon
Directions
1. Preheat oven to 350° F (175° C )
2. Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
3. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.


File #R231

Spiced Apple Butter

Spiced Apple Butter


8 medium apples, peeled, cored, and coarsely chopped
1 ½ cups apple juice
1/3 cup packed, dark brown sugar
1/3 cup dark molasses
2 ¼ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
¾ cup raisins
½ teaspoon grated lemon peel


1. In a large saucepan, combine apples, apple juice, brown sugar, molasses, cinnamon, nutmeg, cloves, and ginger. Bring to a boil. Reduce heat and simmer for two hours, or until mixture reaches a thick, spreadable consistency. Stir often.

2. Remove from heat. Stir in raisins and lemon peel. Cool to room temperature. Store in an airtight container in refrigerator.


Makes four cups.


File #R228

Maple Bread Pudding

Maple Bread Pudding



2 eggs
1 cup milk
¾ cup maple syrup
2 tablespoons butter, melted
4 slices egg bread or any good quality bread, cut into cubes

Whipped cream


1. In a large bowl, whisk the eggs, milk, syrup and butter; stir in
bread cubes.

2. Transfer to a well-greased, 1-quart pudding mold or oven-proof
bowl; cover tightly. Place on a rack in a deep kettle; add 3 inches of hot water to kettle. Bring to a gentle boil; cover and steam for one hour or until a knife inserted near the center comes out clean. Add water to kettle as needed.

3. Let stand for five minutes before un-molding onto a serving plate. Serve warm with whipped cream. Refrigerate leftovers.


Makes four servings.




File #R229

Mexican Breakfast Burritos

Mexican Breakfast Burritos


1 pkg. 12” Burrito Tortillas
2 large green bell peppers (cut into strips)
1 small onion, cut into large chunks
3 large tomatoes, cut into quarters
3 large eggs
1 can (16oz) Refried beans
1 small jar salsa (hot or mild as preferred)
1 pkg. (8oz,) shredded cheddar cheese
1 lb. chicken (cut into strips) (see note below)
2 tablespoons olive oil


1. Brown chicken in olive oil in a large skillet (covered)
2. When chicken is lightly browned, add onion, green pepper and tomatoes. Cover skillet. Stir occasionally. Cook until onion and green pepper are fork tender, but not soggy.
3. Put refried beans in microwave safe dish and microwave for three minutes.
4. In a small bowl, beat 3 eggs….pour over mixture in skillet, cover skillet and cook until eggs are set.
5. Warm tortillas in microwave (about 30 seconds)
6. Spread ¼ of the refried beans on a tortilla. Place ¼ of the egg mixture on top of the beans; approx. 2 to 3 teaspoons of salsa on top of the egg mixture and then top with shredded cheddar cheese. Fold sides of tortilla towards center, overlapping each other …. then fold bottom and top of tortilla towards center, overlapping each other, so that none of the filling is showing.

Serve warm.
This should make 4 large Breakfast Burritos.

NOTE: You may substitute any type of browned meat; beef; pork; ham; sausage;



File #R222 D-5 C-8

Almost Candy Bars

ALMOST CANDY BARS



1 (18.25OZ.) Pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix
½ cup butter or margarine
1 cup butterscotch chips
1 (6oz.) pkg. (1cup) semi-sweet chocolate chips
1 cup coconut
1 cup chopped pecans (or walnuts)
1 (14oz.) can sweetened condensed milk (not evaporated milk)


1. Preheat oven to 350° F
2. In a large bowl, combine the cake mix and margarine; with a pastry blender or fork, cut in margarine until crumbly. Sprinkle mixture evenly in bottom of an ungreased 15x10x1-inch baking pan; press lightly.
3. Sprinkle with butterscotch chips, chocolate chips, coconut, and chopped pecans.
4. Pour condensed milk evenly over all ingredients.
5. Bake at 350° F for 20 to 30 minutes, or until light golden brown.
6. Cool completely. Cut into bars. (This should make about 48 bars)







File #R116 D 2 C 9

Banana Split Cake

Banana Split Cake

1½ cups Graham Cracker Crumbs
1¼ cups sugar, divided
½ cup (1 stick) butter, melted
2 pkg. (8oz. each) Philadelphia Cream Cheese,
softened.
1 can (20oz.) crushed pineapple, drained
6 medium sized bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla flavor
instant Pudding & Pie Filling
2 cups thawed Cool Whip, divided
1 cup chopped pecans


1. Mix crumbs, ¼ cup sugar and butter; press into bottom of foil-lined 13x9-inch pan. Freeze for 10 minutes.
2. Beat cream cheese and remaining 1 cup sugar into bowl with electric mixer until well-blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well-blended. Stir in 1 cup of whipped topping; spread over banana layer in pan. Top wih remaining whipped topping; sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.

Makes 24 servings


File #R150 D 3 C 10

Graham Cracker Bars

Graham Cracker Bars

Sift together: 1¾ cups sifted flour
1 teaspoon salt
¼ teaspoon baking soda

Blend together: ¾ cup shortening
(in a separate bowl) 1 cup sugar, cream well.

Add: 2 eggs and beat well.

Combine: 1/3 cup milk
1 teaspoon vanilla
add this alternately with dry ingredients to the creamed mixture

Place: one-third of the batter in another bowl. Add one
Square (1oz.) melted chocolate and ¾ cup chopped
Walnuts. Spread in a 13x9x2-inch pan

Arrange: 9 double graham crackers over batter in pan.

Add: ¾ cup semi-sweet chocolate pieces to remaining 2/3
of batter and drop by spoonfuls over graham
crackers and spread to cover.

Bake: 375° F for 20 to 25 minutes. Cut into bars or
squares when cool.

Makes about 3 dozen bars




File #R096 D 2 C 9

Four-Layer Bars

Four Layer Bars


Preparation Time: 10 minutes
Baking Time: 23 minutes



1 pkg. (2-layer size) Yellow cake mix
½ cup (1 stick) butter or margarine, melted
1 egg
2 cups miniature marshmallows
1 cup candy-coated milk chocolate candies (M&M’s)
½ cup chopped cocktail peanuts


1. Mix cake mix, butter and egg until well blended. Spread onto bottom of lightly greased 13x9-inch baking pan.
2. Bake at 375° F for 16 to 20 minutes, or until toothpick inserted in center comes out clean.
3. Sprinkle marshmallows, candies and peanuts over crust. Bake an additional 2 to 3 minutes or until marshmallows begin to puff.
4. Cool completely. Cut into bars, using a knife sprayed with no-stick
Cooking spray. Makes 32 bars.




NOTE: You may substitute chocolate cake mix for yellow cake mix.





File #R079 D 2 C 9

Cheesecake Cookies

Cheesecake Cookies


1 cup butter or margarine
1 pkg. (4oz.) cream cheese
1 cup sugar
1 egg
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ cup fine graham cracker crumbs

Cheese filling:

Beat together until smooth 4oz. cream cheese, 2 tablespoons sugar, ½ teaspoon grated lemon rind, 1 egg yolk and 1 tablespoon half-and-half, milk or sour cream.


1. Cream butter, cream cheese and sugar until blended. Add egg,
Lemon rind and lemon juice. Mix well.
2. Combine flour and baking powder. Add to first mixture and
blend well. Cover and chill for at least one hour.
3. Shape dough into 1-inch balls. Roll in graham cracker crumbs.
Arrange on ungreased baking sheets.
4. With finger, make an indentation in center of each cookie. Fill
with a level ½ teaspoonful of filling.
5. Bake at 350° F for about 20 minutes. Remove to wire racks to cool.
Store cookies in airtight containers.


Makes about 4½ dozen cookies.





File #R141 D 3 C 9

Quick Zucchini Bread

ZUCCHINI QUICK BREAD


3 Eggs
1 Cup Oil
1 Teaspoon baking soda
½ Teaspoon baking powder
2 Cups grated zucchini
1 Cup chopped pecans (or walnuts)
2 Cups sugar
3 Cups flour
1 Teaspoon salt
2 Teaspoons cinnamon
3 Teaspoons vanilla



1. Preheat oven to 350° F

2. Grease and lightly flour three loaf pans

3. Cream eggs, sugar and oil. Sift flour, soda, salt, baking powder and cinnamon together and add to mixture.

4. Combine zucchini, vanilla and chopped pecans with mixture until smooth.

5. Bake in loaf pans for about 45 to 60 minutes.


Makes 3 large loaves.







File #R049 D – 1 C - 7

Carrot & Zucchini Bread

Carrot & Zucchini Bread



1½ cups all-purpose flour
¾ cup dark brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly
½ cup oil
½ cup grated carrots
1¾ cups grated zucchini
½ cup raisins


1. Preheat oven to 365° F
2. Generously grease and lightly flour an 8” loaf pan, set aside.
3. In a medium bowl, combine the eggs and oil. Mix well.
4. Sift all dry ingredients into a large mixing bowl.
5. Gently stir the egg mixture into the dry ingredients and fold in the
carrots, zucchini and raisins.
6. Pour mixture into prepared pan and bake for about 55 minutes, or
until a tester comes out clean.
7. Remove from oven and place on a wire rack. Cool for about 10 to
15 minutes. Remove bread from pan and place on wire rack until
completely cool.








File #R127 D 3 C 7

Melech's Banana Nut Bread

Banana Nut Bread


3 very ripe large bananas
2 eggs
½ cup butter or margarine
1½ tablespoons buttermilk or sour cream
1 teaspoon lemon juice
1 cup sugar
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped walnuts or pecans

Preparation:

1. Place bananas, eggs, butter, buttermilk or sour cream, lemon juice
and sugar into a blender container or work bowl of food processor
fitted with the steel blade. Whirl until smooth.
2. Mix together flour, baking powder and baking soda in a large bowl.
3. Pour banana mixture over flour mixture and stir just until flour is
moistened. Stir in the walnuts or pecans.
4. Turn into greased 9½ x 4½-inch bread loaf pan.
5. Bake at 350° F for 55 to 65 minutes or until bread tests done when
A skewer is inserted in the center.
6. Allow to cool for at least 5 minutes in the pan, then turn out onto
a wire rack.


NOTE:
Banana Nut Bread freezes well and can be sliced while frozen if you do not plan to use the entire loaf at one time.






File #R123 D2 C7

Apple Upside-Down Coffee Cake

APPLE UPSIDE-DOWN COFFEE CAKE




3 medium Golden Delicious Apples
1/3 cup butter or margarine
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk



1. Preheat oven to 375° F
2. Generously grease and lightly flour 9-inch tube pan
3. Core and slice one apple.
4. Arrange slices in bottom of pan
5. Pare, core and finely chop remaining apples to measure 1½ cups.
6. Cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and grated lemon rind. Combine flour, baking powder and salt in a separate bowl and then add to creamed mixture alternately with milk. Fold in chopped apples.
7. Spoon batter over apple slices in pan. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
8. Cool in pan 15 to 20 minutes. Turn onto serving plate. Serve warm or cooled. Makes about 8 servings.









File#R075 D2 C8

Chocolate Peanut Butter Bars (No Bake)

Chocolate Peanut Butter Bars (no bake)


2 cups peanut butter (divided)
¾ cup (1½ sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12oz. pkg.) Semi-Sweet chocolate chips
(divided)


1. Grease a 13 x 9-inch baking pan.

2. Beat 1¼ cups peanut butter and butter in a large
mixer bowl. Gradually beat in 1 cup of powdered
sugar.

3. With hands or a wooden spoon, work in remaining
Powdered sugar, graham cracker crumbs and ½ cup of the chocolate chips. Press evenly into the greased baking pan and smooth the top with spatula

4. Melt remaining peanut butter and chocolate chips in
a medium, heavy-duty saucepan over the lowest possible heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Refrigerate for at least one hour or until chocolate is firm. Cut into bars. Store in refrigerator.

(makes 60 bars)




File #R154 D3 C9

Melech's Baked Manicotti

Melech’s Baked Manicotti


12 Manicotti Shells (uncooked)
1 lb. Ricotta Cheese
½ cup grated Parmesan Cheese
1 egg - beaten
1 tablespoon parsley flakes
½ teaspoon salt
¼ teaspoon black pepper
2 cups Spaghetti sauce
1 bag (16oz.) shredded Mozzarella cheese
==================================================================

1. Preheat oven to 350°F.

2. Spray a 9” x 13” x 2” baking pan with non-stick cooking spray.

3. Pour one cup of spaghetti sauce evenly on bottom of baking pan.

4. Mix Ricotta, Parmesan, beaten egg, parsley flakes, salt & pepper together, mixing until well blended. Fill a large, re-sealable plastic bag with this mixture. Snip off one corner of the bottom of the bag.

5. Fill each uncooked Manicotti shell with the cheese mixture, by squeezing
bag gently.

6. Set the filled shells into the sauce in the baking pan.

7. Pour remaining sauce over the filled shells. Be sure the filled shells are
completely covered. You might want to use a little more sauce.

8. Sprinkle shredded Mozzarella evenly over the sauce.

9. Cover tightly with aluminum foil and bake at 350° for about an hour and
15 minutes.

==================================================================Makes 6 servings.



File #R228 D-5 C-4

Sweet Stew

Sweet Stew with Dumpling

1 lb. Thick-cut Pot Roast
boiling water
2 teaspoons salt
dash of pepper
3 sweet potatoes
6 carrots
1 medium-sized onion
3 tablespoons Karo Dark Corn Syrup
2 tablespoons flour

Cover the meat with boiling water; add salt; simmer for about one hour. Remove the meat to a 3-quart casserole, saving the broth. Scrub and pare the sweet potatoes; then quarter and arrange abound the meat. Scrub and scrape carrots, cut into thick slices; slice onion. Arrange carrots and onion around the meat with the sweet potatoes. Add meat broth, sufficient to cover contents of casserole; (save the rest of the broth). Stir in syrup. Cover and bake in a moderately hot oven (375° F) until meat is tender – about one hour. Mix flour with a little cool broth to make a thin paste. Stir this into the liquid of the casserole dish until well mixed. Return to over while preparing the dumpling. Clear a place in the center of the casserole dish to insert this dumpling (which is a large ball of dough). Then cover again and bake at reduced heat (350° F) for an additional hour. Uncover and if necessary add a little extra broth. Continue baking until browned on top. Serves 6.

Dumpling:

½ cup beef fat; unrendered
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt and ¼ teaspoon black pepper
1 tablespoon minced onion
3 tablespoons water (about)

Chop the fat quite fine. Sift together the dry ingredients; mix with fat. Add the minced onion. Stir in the water a little at a time to make a delicate ball of dough. Place in center of the Stew just before baking.



File #R227 D-5 C-4

Carrot, Sweet Potato & Apple Stew

Carrot, Sweet Potato & Apple Stew


3 carrots, sliced
4 sweet potatoes, sliced
3 tart apples, sliced
½ cup brown sugar
3 tablespoons chicken fat (or vegetable fat)
1 cup water
Salt & Pepper to taste


Cook the carrots and sweet potatoes until tender. Drain. Pare, quarter, core, and sliced the apples, but not too thin. Alternate these in layers in a 2½ quart baking dish; season each layer with brown sugar, salt and pepper and fat. Add water. Cover and bake in a moderate oven (350o) for 30 minutes, or until apples are tender. Remove cover and continue baking until top is a golden brown. Serve hot.
Makes 6 servings.



File #R229 D-5 C-4

Honey Cookies

Honey Cookies


3 eggs
1¼ cups sugar
¾ cup honey
4 cups flour
1 teaspoon cinnamon
¼ teaspoon baking soda


Beat the eggs until light and fluffy. Add the sugar gradually, continuing to beat as you add. Beat in the honey gradually.
Add the dry ingredients which have been sifted together and mix well. Drop from Teaspoon onto cookie sheet that has been lined with heavy wrapping paper but not greased. Bake in a slow oven (300° F) for about 15 minutes. Do not brown. Remove to cooling rack while still warm. Makes about 8 dozen cookies.


File #R230 D-5 C-9

Lemon Cake

Lemon Cake



3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sour cream
1 cup BUTTER (at room temp.) NO SUBSTITUTES
1 teaspoon vanilla
1 teaspoon pure lemon extract
2 teaspoons grated lemon peel
5 eggs


1. Preheat oven to 350° F -- Butter and flour a 12-cup bundt cake pan.

2. Beat eggs, sugar and butter until light and fluffy.

3. Add all remaining ingredients and mix at low speed until all ingredients
well-blended and moistened. Turn speed up to high and mix for 4 minutes.

4. Pour batter into prepared pan and bake for 60 to 75 minutes or until a
Toothpick inserted in cake comes our clean.

5. Cool in pan for 15 to 20 minutes. Continue cooling on wire rack until cake
Is completely cooled. Frost or dust with powdered sugar.






File #R100 D-2 C-11

Chicken-Vegetable Skillet Casserole

Chicken-Vegetable Skillet Casserole


2 large baking potatoes, cut into 1/8” slices
1 lb. Chicken, cubed
1 cup Thinly sliced carrots
1 cup Thinly sliced onion
½ cup Thinly sliced celery
2 Garlic cloves, minced
2 tbls Flour
1 tsp Black pepper
1 can (16oz.) Green beans – drained
1 can (16oz.) Whole tomatoes, drained and chopped
1 can (6oz.) Vegetable Juice Cocktail ( V-8 )
Vegetable cooking spray


Cook potatoes in boiling water, 3 minutes or until crisp-tender. Drain.
Spray a large, deep skillet with cooking spray, brown chicken. Remove from skillet. Add onion, celery, and garlic; sauté until vegetables are tender. Combine flour and pepper and stir into vegetable mixture; cook 1 minute, stirring constantly. Add chicken, green beans, tomato, and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Remove skillet from heat; arrange potato slices over chicken mixture to cover completely. Spray potato slices with vegetable cooking spray. Broil for about 10 minutes, or until potatoes are golden brown.
Makes about 6 servings.

NOTE: Be sure that the skillet has a broiler-proof handle.



File #R225 D-5 C-4

Cottage Pie

Cottage Pie



1 Deep dish pie shell (9”)
6 Eggs
1 cup Whipping cream
1/8 tsp. Black pepper
1 lb. Fully-cooked meat, cubed (beef, pork, chicken, turkey,
ham, or any kind of meat)
¼ cup Chopped onion
2 cups Shredded Swiss Cheese (divided)


Heat oven to 425° F Bake pie shell for 6 to 8 minutes. Remove from oven and set aside. Reduce oven temperature to 350° In a bowl, beat together the eggs, whipping cream, and pepper. Stir in meat and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over the cheese. Sprinkle remaining cheese over egg mixture. Bake for 45 to 55 minutes, or until eggs are set.

Makes six servings.

File #R226 D-5 C-4

Apple Dumplings

Apple Dumplings



2½ cups flour
1 teaspoon salt
Butter-flavored shortening
Dark Brown Sugar
½ cup diced dried mixed fruit
Ground cinnamon
6 small Golden Delicious Apples
1 large egg, well beaten

Light cream (optional)


In a large bowl, mix flour, salt, and 2 tablespoons brown sugar. Cut in one cup of shortening. Stir in 5 to 6 tablespoons very cold water until dough holds together.
In a small bowl, mix dried fruit, ¼ cup brown sugar, 2 tablespoons shortening, and one teaspoon cinnamon.
Peel apples; remove cores but do not go all the way through to bottom. Press fruit mixture in cavities.
Preheat oven to 400oF. Grease a 15 x 10 jelly-roll pan. Reserve 1/3 cup dough.
On floured surface, with floured rolling pin, roll remaining dough into 21” by 14” rectangle. Cut dough into six 7-inch squares.
On waxed paper, mix 2 tablespoons brown sugar and ½ teaspoon cinnamon. Roll an apple in sugar mixture. Center apple on a dough square; brush edges of dough with some beaten egg. Bring dough up over top of apple; press gently around apple to shape; seal edges. Place in pan. Repeat with other apples.
Roll reserved dough ¼ inch thick. Cut leaves from dough; make veins. Brush the apple dumplings with beaten egg. Attach leaves and brush with egg. Bake 35 to 40 minutes until pastry is golden brown and apples are tender when pierced. Serve plain or with cream.





File #R080 D-2 C-6

Lemon Cake

Lemon Cake



3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sour cream
1 cup BUTTER (at room temp.) NO SUBSTITUTES
1 teaspoon vanilla
1 teaspoon pure lemon extract
2 teaspoons grated lemon peel
5 eggs


1. Preheat oven to 3500 -- Butter and flour a 12-cup bundt cake pan.

2. Beat eggs, sugar and butter until light and fluffy.

3. Add all remaining ingredients and mix at low speed until all ingredients
well-blended and moistened. Turn speed up to high and mix for 4 minutes.

4. Pour batter into prepared pan and bake for 60 to 75 minutes or until a
Toothpick inserted in cake comes our clean.

5. Cool in pan for 15 to 20 minutes. Continue cooling on wire rack until cake
Is completely cooled. Frost or dust with powdered sugar.






File #R100 D-2B C-10

Rigatoni Chili Bake

Rigatoni Chili Bake

1 16oz. pkg Rigatoni (or Mostaccioli or Rotini)
1 ½ lbs. Ground beef (or ground Italian sausage)
1 large onion, chopped
1 19oz. can of tomato puree
1 15 ½ oz. can red kidney beans, drained
1 4 oz. can chopped green chiles (hot or mild)
3 tablespoons chili powder
1 ½ cups water
1 8 oz. pkg. shredded cheddar cheese


Prepare Rigatoni according to package directions. Drain and set aside.
Brown beef in skillet, breaking up as it browns. Drain. Add chopped onion and sauté until tender. Remove from heat. Mix meat and onion with all remaining ingredients, except the cheese. Pour mixture into a 13” x 9” x 2” baking pan and sprinkle with cheese. Bake at 350° F for 30 to 40 mnutes, or until thoroughly heated. Refrigerate any leftovers.
Makes 8 servings.


File #R220 D 5 C 4

Rigatoni Chicken Bake

Rigatoni Chicken Bake


1 16 oz. pkg Rigatoni (or Mostaccioli or Rotini)
4 cups hot water
4 chicken bouillon cubes
6 tablespoons margarine
6 tablespoons all-purpose flour
1 teaspoon paprika
1/8 teaspoon black pepper
4 cups diced, cooked chicken
1 tablespoon parsley flakes
5 slices American cheese


Preheat oven to 350° F
Prepare Rigatoni according to package directions. Drain and set aside.
Dissolve bouillon cubes in hot water and set aside.
In large saucepan, melt margarine. Stir in flour and seasonings. Slowly add reserved water. Cook and stir over low heat until thickened. Add chicken, parsley flakes and Rigatoni, tossing gently to mix.
Pour into a greased 13” x 9” x 2” baking dish. Cut cheese slices in half diagonally. Lay cheese across top of chicken mixture.
Bake for 30 to 40 minutes, or until hot and bubbly. Refrigerate any leftovers.

Makes 6 to 8 servings.



File #R221 D 5 C 4

Confetti Pasta

Confetti Pasta


2 cups frozen corn, thawed
1 lb. fully cooked chicken, cut into strips or chunks
1 Red Bell pepper, chopped
1 Green Bell pepper, chopped
¾ cup chopped red onion
1 ½ cups whipping cream
2 tablespoons chili powder
¼ teaspoon black pepper
1 16oz. pkg Angel Hair pasta, cooked and drained.
2 tomatoes, peeled and chopped


Coat a large skillet with vegetable cooking spray. Saute corn, chicken, bell peppers and onion over medium heat for about 5 minutes, or until tender. Transfer mixture to a bowl and keep warm.
To the same skillet, add cream, chili powder, and pepper. Bring to a boil; boil for 5 minutes, or until cream has slightly thickened, stirring occasionally.
Pour over pasta and toss well. Spoon the chicken mixture over pasta. Sprinkle with chopped tomatoes.
Makes 6 servings.



File #R222 D 5 C 4

Tiramisu

Tiramisu



Ingredients
· EGG YOLKS, 8
· SUGAR, 1 cup
· MILK, 1/4 cup
· WHIPPING CREAM, 2 cups
· NEUFACHATEL CHEESE, 8 oz.
· RICOTTA CHEESE, 8 oz.
· HAZELNUT-BLEND COFFEE, 2 cups brewed and cooled
· AMARETTO, 1/4 cup
· LADYFINGERS, 50
· BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
· COCOA POWDER for sifting
Directions
1. Whisk egg yolks, half the sugar, and the milk in a 2-quart saucepan until smooth and blended.
2. Heat to a boil over medium heat, stirring constantly.
3. Refrigerate and cool.
4. Whip the whipping cream to very stiff peaks. Set aside in the refrigerator.
5. Mix the cheeses together until well blended.
6. Add remaining ½ cup of sugar.
7. Stir in the yolk mixture.
8. Then fold in the whipping cream.
9. Combine the coffee and Amaretto in a large mixing bowl.
10. Quickly dip each ladyfinger in the coffee mixture and place on the bottom of a 9x13 baking dish.
11. Sprinkle with half the chocolate.
12. Cover with half of the cheese mixture.
13. Add another layer of dipped ladyfingers.
14. Sprinkle with chocolate and finish with the cheese mixture.
15. Sift cocoa powder over the top and garnish with coarsely grated chocolate.
16. Refrigerate overnight for best flavor.



File #R219 D-5 C-6

Homemade Lady Fingers

Homemade Lady Fingers


2 tablespoons butter (no substitutes)
¾ cup plus 2 tablespoons sifted all-purpose flour
4 egg yolks
4 egg whites, beaten until stiff
½ cup sugar
pinch of salt
1 teaspoon vanilla
powdered sugar for dusting


Preheat oven to 350° F
Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons flour. Mark parallel lines in the flour across the width of the baking sheets, about 4 inches apart.
Put the egg yolks and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
Add the beaten egg whites, remaining ¾ cup flour, salt and vanilla. Fold to mix thoroughly so the mixture is smooth.
Fill a large pastry bag with a ¾-inch plain tube, with the mixture. Pipe mixture about 4 ½ inches in length on to the baking sheets, using the lines as a guide.
Dust the ladyfingers with powdered sugar and bake for 15 to 18 minutes, or until just firm on the outside and soft in the center.



File #R223 D 5 C 9

Italian Stuffed French Bread

ITALIAN STUFFED FRENCH BREAD



1 loaf unbaked French bread (See note below)


Filling:

½ cup Italian style bread crumbs
1/3 cup chopped fresh basil
¼ cup grated Romano cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 cup Ricotta cheese
3 tablespoons olive oil
3 Italian plum tomatoes, seeded and diced




1. Preheat oven to 400.

2. In a large bowl, combine bread crumbs, chopped basil, Romano cheese,
salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes.

3. With a sharp, wet knife, slit top of bread almost halfway through.

4. Spoon filling into slit top of bread. You might have to hold it open
to fit in all the filling.

5. Bake at 400 for 30 to 35 minutes or until bread is golden brown. Cool at least
15 to 20 minutes before serving.





NOTE: If you are not making your own bread, you may use frozen French Bread.
Follow package directions for thawing and rising. Then follow the above directions.




File#R53

Melech's Alfredo Sauce

Melech’s Alfredo Sauce



4 tablespoons all-purpose flour
4 tablespoons butter (no substitutes)
2 cups heavy cream
1 cup grated parmesan cheese
½ teaspoon each, of: basil; oregano; thyme; rosemary;
marjoram; and garlic powder


Melt the butter in a large saucepan. Stir in the flour and heat until bubbly. Slowly stir in cream, parmesan cheese, and seasonings.
Heat over medium heat, stirring constantly for 5 to 7 minutes, or until thick.
Serve over pasta.



File #R224 D 5 C 4

Tomato Enchilada Bake

TOMATO ENCHILADA BAKE

3 cups cooked chicken meat1 cup sour cream
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (6.5 ounce) can canned tomato sauce
1/2 cup salsa
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
8 (8 inch) flour tortillas
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives,drained (optional)


DIRECTIONS:
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

File #R218 D-4 C-4

Spanish Rice

Spanish Rice

Ingredients

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes before serving.

Serves 4 to 6.





File #R217 D-4 C-5

Arroz con Pollo

Arroz Con Pollo

Ingredients
Chicken
· 3 Tbsp olive oil
· 1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
· 1/2 cup of flour for dredging
· Salt
· Freshly ground black pepper
· Paprika
Rice
· 2 tablespoons olive oil (can use up to 1/4 cup)
· 1 medium yellow onion, chopped
· 1 garlic clove, minced
· 2 cups of medium or long-grain white rice
· 3 cups* chicken stock
· 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
· Pinch of oregano
· 1 teaspoon salt/li>
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.

File #R215 D-4 C-4

Guisado de Res

Guisado de Res

2-1/2 pounds boneless beef chuck roast, fat and gristle removed
1/2 cup all purpose flour
Salt and freshly ground pepper to taste
Bacon grease, lard, or shortening
Beef stock or water or a combination
1 large onion, chopped
2-3 cloves garlic, minced
1 cup celery, chopped
2 cups carrots, chopped
2-3 serrano chilies, seeded and chopped fine
2 cups potatoes (about two large russets), peeled and cubed
15-ounce can of peeled, chopped tomatoes
1/2 cup chopped cilantro leaves
1-2 teaspoons ground cumin (optional)
Extra fresh cilantro for garnish (optional)

Cut chuck roast into small bite sized pieces. Place flour in plastic bag with salt and freshly ground pepper. Shake until meat is coated completely by flour mixture. Heat grease or lard or oil in Dutch oven and brown the meat, taking care to shake excess flour off the pieces before putting them into the pot. Pour stock and/or water into pot until meat is covered, making sure a half-inch or so liquid is over the beef so that it does not stick to the bottom of the pot. Simmer for about 2 hours, stirring now and then to prevent sticking. Then add onion, garlic, celery, carrots, chopped chilies, cubed potatoes, tomatoes, cilantro, and cumin, with a bit more stock or water to keep ingredients from sticking to bottom. (Dish should be of a stew-like consistency, not like a soup.) Simmer another 1/2 to 1 hour or until meat is very tender and all vegetables are well cooked. Serve with flour tortillas warmed on a griddle. (Microwaving flour tortillas makes them rubbery!)






File #R216 D-4 C-4

Chicken Primavera

CHICKEN PRIMAVERA


1 lb. chicken, cut into strips ( * see note at bottom )
2 Carrots, thinly sliced
1 Zucchini, thinly sliced
1/4 c Finely chopped onion
1 Garlic clove, minced
6 tbs Olive oil, divided
1 9 oz package linguini,
-cooked
1/2 cup Grated parmesan cheese
2 tbs Lemon juice
1/4 tsp White pepper

1. In a large skillet, cook chicken, carrots, zucchini, onion and garlic in 3
Tbsps olive oil until vegetables are crisp and tender.

2. Toss together linguini, vegetable mixture, parmesan cheese, 3T olive
oil, and lemon juice until well coated. Serve immediately.


( * ) NOTE: You may use 1 lb. of Chicken, or Turkey, or Ham as a substitute.



File #R-214 D 4 – C 4

Breakfast Burritos

BREAKFAST BURRITOS

1 lb. Fully-cooked chicken, cut into cubes
4 Eggs
2 Tablespoons Milk
1 Tablespoon Butter
6 Flour Tortillas ( 8” size )
1 cup Shredded Cheddar Cheese (divided)
1 cup Shredded Monterey Jack Cheese (divided)
1 jar Taco Salsa

Heat oven to 400° F
In a bowl, beat eggs, milk and chicken together. Melt butter in a large skillet; add egg mixture. Cook, stirring, to desired doneness.
Fill each tortilla with chicken-egg mixture and half of each of the cheeses.
Roll burrito; place seam side down on a 12x8” baking dish.
Sprinkle remaining cheeses over top of burritos.
Bake 5 to 10 minutes, or until cheese is melted.
Serve with Salsa.

NOTE: You may substitute Ham, Sausage (or 1 lb.of any kind of fully-cooked meat….cut into cubes).


File #R211 – D4 – C8

Spiced Apples

SPICED APPLES


½ Cup butter or margarine
8 Large Granny Smith Apples, peeled, cored and sliced.
(or any very tart, firm apples)
1½ Cups sugar
½ Cup Dark Brown Sugar
1½ Teaspoons Cinnamon
½ Teaspoon Nutmeg
1 4oz. pkg. Chopped Walnuts


Melt butter in a large skillet on med-high heat. Add Apples and all remaining ingredients. Stir. Sauté for 15 to 20 minutes, or until apples are tender, but not soggy.


Makes 8 servings.


File #R207 – D4 – C5

Three-Bean Salad

Three Bean Salad

· 1 (15 ounce) can green beans
· 1 pound wax beans
· 1 (15 ounce) can kidney beans, drained and rinsed
· 1 onion, sliced into thin rings
· 3/4 cup white sugar
· 2/3 cup distilled white vinegar
· 1/3 cup vegetable oil
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1/2 teaspoon celery seed
DIRECTIONS
1. Mix together green beans, wax beans, kidney beans, and onion.

2. In a small bowl, mix sugar, vinegar, oil, salt, pepper and celery seed.

3. Pour over bean mixture. Let set in refrigerator overnight.


File # R204 / D4 / C3

Melech's Chocolate Eclaire Cake

Melech’s Chocolate Éclair Cake




1 Box Graham Crackers

2 small boxes of French Vanilla Instant Pudding Mix

1 8oz. container of Cool Whip

1 Can Dark Chocolate Frosting



Prepare pudding mix according to package directions. Add Cool Whip.
Layer bottom of 9 x 13 pan with whole graham crackers.
Spread half of the pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Spread remaining pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Carefully spread chocolate frosting on top of the graham crackers.
Refrigerate for 2 to 3 hours before serving.
Refrigerate any left-overs.

NOTE: The chocolate frosting should be warm for easy spreading. Room temperature or above.

File#R201 – D4 – C6

Melech's Pecan Pie

Melech’s Pecan Pie


Pie Filling Ingredients:

3 tablespoons butter
¾ cup packed dark brown sugar
¾ cup dark corn syrup
3 large eggs
2 teaspoons vanilla
¼ teaspoon salt
1 cup chopped pecans
1½ cups pecan halves


1. Preheat oven to 350° F
2. Grease and lightly flour a 9-inch pie pan.
3. Prepare a one-crust pie shell and press into pie pan
4. In a large microwave-safe bowl, melt butter.
Stir in brown sugar until smooth. Whisk in corn syrup, eggs, vanilla and salt. Stir in chopped pecans.
5. Pour into pie shell. Arrange pecan halves in circles over the top.
Bake for 35 to 40 minutes or until filling is set and pastry is golden
brown.

Serve at room temperature. May be served with whipped cream or
Ice cream.









File# R039 D-1 C-11

Old-Fashion Pound Cake

Old Fashion Pound Cake



1 lb. Butter
3 cups sugar
4 cups sifted cake flour
6 eggs
2/3 cup milk
2 teaspoons vanilla




NOTE: It is very important that you follow the instructions exactly, or the cake will
not turn out the way it is supposed to. You cannot take short cuts.



INSTRUCTIONS:

1. Preheat oven to 350° F

2. Grease and lightly flour a 9 x 5 loaf pan

3. Sift flour once, measure, then sift 4 more times.

4. Cream butter and sugar until light and fluffy.

5. Add eggs one at a time, beating well after each addition.

6. Add flour alternately with milk, beating thoroughly after
each addition. Add vanilla and beat again.

7. Pour batter into prepared pan and bake for about 1 hour
and 10 minutes or until a cake tester inserted in the center
comes out clean.

8. Remove from oven and allow to cool at least 15 minutes
before removing from pan.

9. Cool completely on a wire rack and store in a covered cake saver.




File #R047 D-1 C-10

Lemon Barbecue Sauce

Lemon Barbecue Sauce


1 cup ketchup
1 can (6 oz.) tomato sauce
½ cup dark brown sugar
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon molasses
½ tablespoon Worcestershire sauce
1 teaspoon dry mustard
½ teaspoon black pepper


Combine all ingredients in a small saucepan and bring to a boil.
Simmer the sauce over moderate heat until thickened, about
3 to 5 minutes.
Let cool, then refrigerate.
This sauce can be prepared up to one week in advance and stored
in the refrigerator.



File #R016 D-1 C-4

Kidney Bean Salad

Kidney Bean Salad



2 cans red kidney beans
1-2 sticks of celery, cut into very small pieces
1 small onion, coarsely chopped
½ cup mayonnaise (*)
salt and pepper to taste


Mix all ingredients together and refrigerate for at least one hour before serving.



(*) NOTE: Regarding mayonnaise. ½ cup of mayonnaise is just a guideline. You may use more or less depending upon how creamy you want the salad.


File #R030 D-1 C-3

Hawaiian Baked Chicken

Hawaiian Baked Chicken



3 to 3½ lbs. frying chicken, cut up
1 tablespoon melted butte or margarine
1 8oz. Can pineapple chunks in syrup
1 16oz. Can yams in syrup
1½ tablespoon cornstarch
2 tablespoons lemon juice
½ teaspoon Dijon-style mustard
2 teaspoons minced onion
4 tablespoons currant jelly


1. Place chicken pieces in small roasting pan. Pour melted butter over.
2. Bake at 350 for 20 minutes.
3. While chicken is baking, prepare sauce. Drain syrups from the pineapple and yams into a saucepan. Add cornstarch, lemon juice, mustard and onion. Stir well. Add the jelly.
4. Cook, stirring constantly until mixture thickens and comes to a boil. Set aside.
5. Add the drained pineapple chunks and yams to chicken.
6. Pour sauce over all. Bake at 350 for another 20 minutes or until the chicken is tender.

Makes 4 servings.


Preparation time: 15 minutes
Baking time: 40 minutes at 350







File# R037 D1 C4

Melech's Cheesecake Marble Brownies

Melech’s Cheesecake Marble Brownies

8oz. Semisweet chocolate
10 tbls. Margarine
2 cups sugar
4 eggs
1-3/4 cups flour
2 tsp. baking powder
½ tsp. salt
1-1/2 tsp. pure vanilla extract
8 oz. Cream cheese

Directions: Preheat oven to 375 F.
Grease a 13 x 9 inch baking dish.
Combine chocolate and 6 tbls. Margarine in a saucepan over low heat until melted/smooth. Remove from heat and cool 10 minutes.
In a large bowl, beat 1-1/4 cups sugar and 3 eggs until well-blended. Blend in 1-1/2 cups flour. Add the baking powder, salt and ½ tsp. vanilla. Stir in cooled chocolate mixture. Spread batter in prepared pan.
In a bowl, beat cream cheese, ¾ cup sugar and 4 tbls. margarine until smooth. Beat in remaining egg and 1 tsp. vanilla. Stir in remaining ¼ cup flour. Spread mixture over chocolate batter. Gently swirl batters together using tip of a knife, only until you have a “marble-effect”. Don’t “over-swirl”. Bake 40-45 minutes, or until set. Cool in pan on rack before slicing.
Makes 30 Brownies.


File #R004 D1 – C6

Melech's Butterscotch Brownies

MELECH’S BUTTERSCOTCH BROWNIES


1 (3 3/8 oz.) pkg. instant butterscotch pudding and pie filling
3/4 c. all-purpose flour
1/2 c. sugar
2 eggs
1/3 c. melted butter (no substitutes)
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts


Grease 8x8x2 inch pan.
Preheat oven to 350° F
In medium bowl, with electric mixer at medium speed, combine pudding mix, flour, sugar, eggs, butter, vanilla, baking powder, salt. Beat 2 minutes. Stir in nuts.
Pour into prepared pan. Bake at 350° F for 25 minutes. Cool in pan.
Cut into squares when completely cooled.





File #R213 D4 C6

Melech's Chocolate Fudge Brownies

Melech’s Chocolate Fudge Brownies with butter and walnuts.

Ingredients:
· 1 cup butter softened (no substitutes)
· 2 cups sugar
· 3 eggs
· 1 teaspoon vanilla extract
· 4 squares unsweetened chocolate
· 1 cup sifted all-purpose flour
· 1/2 teaspoon salt
· 1 cup chopped walnuts

Preparation:
Cream 1/2 cup butter with sugar. Add eggs; beat until light and fluffy. Add vanilla. Melt remaining 1/2 cup butter with chocolate; cool and beat into creamed mixture.
Stir in flour, salt, and nuts; blend well. Pour batter into greased and floured
13 x9inch pan. Bake at 350°F for 45 minutes. Cool in pan.




File# R212 D4 C6

Sweet Stew & Dumplings

Sweet Stew With Dumplings


Dumplings:

· 2 cups of white flour
· 4 tsp. baking powder
· 1 tsp. salt
· 4 tbsp. soft margarine or butter
· 1 cup of milk (or more)
Method:
1. Combine flour, baking powder, and salt in a bowl.
2. Cut in butter that's been kept at room temperature or use soft margarine.
3. Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
Dumpling Cooking Tips
· Make sure your soup or stew is on a gentle simmer. The liquid does not have to be boiling to achieve tender dumplings. Remember that pot temperature rises with the lid on and you don't want the contents to stick and burn.
· Drop dumpling dough into the liquid by teaspoonfuls or for larger dumplings use a tablespoon. There's no need to worry about shaping perfect dumplings because they will puff up as they cook. Cover your pot with a lid so that the dumplings can steam.
· Check your dumplings after 10 minutes. You can use a knife to cut a slit in one dumpling to check inside. Cook until dumplings are no longer raw in the middle. Remove dumplings from water. Place in a large bowl and set aside.




Stew:

1 Beef brisket (about 2 lbs)
boiling water
2 teaspoons salt
dash of pepper
3 sweet potatoes
6 carrots
1 medium-sized onion
3 tablespoons honey (or Karo syrup)
2 tablespoons flour

Place beef brisket in large stew pot. Cover the meat with boiling water; add salt; simmer for about one hour. Remove the meat to a 3-quart casserole, saving the liquid. Scrub and pare the sweet potatoes; then quarter and arrange abound the meat. Scrub and scrape carrots, cut into thick slices; slice onion. Arrange carrots and onion around the meat with the sweet potatoes. Add meat broth, sufficient to cover contents of casserole; (save the rest of the broth). Stir in honey or syrup. Cover and bake in a moderately hot oven (375o) until meat is tender – about one hour. Mix flour with a little cool broth to make a thin paste. Stir this into the liquid of the casserole dish until well mixed.
Arrange prepared dumplings around the stew, then cover again and bake at reduced heat (350o) for about ½ hour. Uncover, and if necessary, add a little extra broth. Continue baking until browned on top. Serves 6.

File #JHR001

Potato Soup

Potato Soup

Meatballs:

1 lb. Ground beef
¼ cup onion, finely chopped
Salt & Pepper to taste
1 egg, beaten
1 cup bread crumbs
1 teaspoon soy sauce

Combine all above ingredients. Do not brown beef. Mix well and shape into balls, using a rounded tablespoon or smaller. Refrigerate until ready to use.


Soup:

3 tablespoons butter
1 cup carrots, thinly sliced
6 medium potatoes, peeled and cut into chunks
Salt & Pepper to taste
1 teaspoon parsley
1 large onion, chopped
2 cups chicken broth
2 cups water
2 cups milk


In a large saucepan or stew pot, sauté the onion and carrots in butter until onion is soft and clear. Add all remaining ingredients except milk. Add meatballs. Bring to a boil, cover and simmer slowly until vegetables are cooked (about one hour), stirring occasionally. Stir in milk. Heat without boiling. Serve.


File #R188 D4 – C2

Spicy Chicken Appetizers

Spicy Chicken Appetizers



2½ to 3 lbs. Chicken wings
1 teaspoon dry mustard
¾ cup dark brown sugar
¾ cup soy sauce
½ cup canola oil
½ cup apple juice


1. Arrange chicken wings in a shallow baking dish.
2. Combine dry mustard, brown sugar, soy sauce, oil and apple juice in sauce pan. Heat until sugar has dissolved.
3. Cool mixture. Pour over chicken wings.
4. Marinate in refrigerator for at least 4 hours.
5. Bake in marinade at 350° F for 30 to 35 minutes, turning once and basting occasionally.
6. Drain on paper towels. Serve hot or cold.


File #R184 D4 C1

Grilled Vegetable Cheese Bread

Grilled Vegetable Cheese Bread


1 loaf (1 lb.) French Bread, sliced lengthwise
¼ cup olive oil
3 large tomatoes, thinly sliced
2 cups thinly sliced zucchini
1 cup (4 ozs.) shredded cheddar cheese
1 jar (4 ozs.) sliced pimientos, drained
1 can (2¼ ozs.) chopped ripe olives, drained
1 teaspoon each…dried basil and dried oregano.
¼ cup grated Parmesan cheese


Brush cut sides of bread with oil. Layer with tomatoes and zucchini; sprinkle with cheddar cheese, pimientos, olives and basil-oregano mix. Prepare grill for indirect heat. Place bread on grill rack. Grill, covered, over indirect medium heat for 10 to 12 minutes or until zucchini is crisp-tender. Sprinkle with Parmesan cheese; grill 2 to 4 minutes longer or until melted. Makes 8 servings.




File #R156 D3 C7

Chocolate Cheesecake

Chocolate Cheesecake

Crust:

Combine 1 cup of chocolate wafer crumbs and ¼ cup of butter or margarine; press onto bottom of 9-inch springform pan.

Filling:

3 pkgs. Cream cheese, softened
1¼ cups sugar
1 8oz. container dairy sour cream
2 teaspoon vanilla
½ cup HERSHEY’S cocoa (no substitutes)
2 tablespoons all-purpose flour
3 eggs

Preheat oven to 450° F

Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended., Pour into crust.
Bake at 450° for 10 minutes. Reduce oven temperature to 250° and continue baking for 40 minutes. Remove from oven to wire rack. Loosen cake from side of pan with knife. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours before serving. Store covered in refrigerator.

Drizzle: ½ cup Semi-Sweet chocolate chips and 2 teaspoons
of shortening (DO NOT use butter, margarine,
spread, or oil) in a small microwave-safe bowl.
Microwave at HIGH for 30 seconds or just until
chips are melted. Drizzle over top of cake.



File #R177 – D4 – C6

Breakfast Burritos

BREAKFAST BURRITOS

1 lb. Fully-cooked chicken, cut into cubes
4 Eggs
2 Tablespoons Milk
1 Tablespoon Butter
6 Flour Tortillas ( 8” size )
1 cup Shredded Cheddar Cheese (divided)
1 cup Shredded Monterey Jack Cheese (divided)
1 jar Taco Salsa

Heat oven to 400° F
In a bowl, beat eggs, milk and chicken together. Melt butter in a large skillet; add egg mixture. Cook, stirring, to desired doneness.
Fill each tortilla with chicken-egg mixture and half of each of the cheeses.
Roll burrito; place seam side down on a 12x8” baking dish.
Sprinkle remaining cheeses over top of burritos.
Bake 5 to 10 minutes, or until cheese is melted.
Serve with Salsa.

NOTE: You may substitute Ham, Sausage (or 1 lb.of any kind of fully-cooked meat….cut into cubes).


File #R211 – D4 – C8

Raspberry Mega Scones

Raspberry Mega Scones



4 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
1 stick unsalted butter (chilled and cut into ¼- inch cubes)
¾ cup granulated sugar
1¼ cup heavy cream
1 teaspoon vanilla
zest of one lemon

2/3 cup of raspberry preserves



Glaze:

¼ cup powdered sugar
1 tablespoon lemon juice
zest of one lemon


1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Combine the flour, baking powder and salt in a bowl. Cut the butter into the four mixture until it resembles small pebbles. Add in sugar. Then add the heavy cream, vanilla, and lemon zest. Mix until dough just comes together – don’t over mix, but if the batter seems too dry, just add a little more cream (a little bit at a time).

3. Turn onto a floured piece of parchment paper….divide into two equal sized pieces of dough, and set one aside. Take the first piece of dough and roll out into a 9 x 9-inch square, ½ inch thick. You want to keep the dough from sticking to the paper if possible, so sprinkle with a little more flour if needed.

4. Slather the slab of dough with the preserves and fold the left side of the dough in toward the center. To keep the dough from breaking or falling apart, fold it in by folding the parchment paper and then peeling back the paper afterwards. Fold the other side in towards the center, using the same technique. Slide onto the prepared baking sheet. Repeat this procedure with the other piece of dough. Leave just a few inches between the two scones so they don’t bake into





each other. Brush with a bit of cream and bake for about 25 minutes, or until golden.

5. While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven, brush them generously with the glaze and let cool. Slice into pieces as big or as small as you like.







NOTE: You may use any kind of preserves…..blackberry is also excellent.





File #R197 D4 C8

Special Filled Pancake

SPECIAL FILLED PANCAKE


2 Tablespoons butter
4 Eggs
2/3 Cup milk
2/3 Cup Flour
½ Teaspoon salt
¼ Teaspoon cinnamon
½ Cup slivered almonds (optional)
1 Tablespoon sugar



1. Preheat oven to 425°F

2. Melt butter in a 10” round baking pan

3. Beat together eggs, milk, flour, salt and cinnamon.

4. Pour batter into pan.

5. Bake 15 to 20 minutes. Center will fall when cake is done.

6. Remove from oven and fill center with choice of topping.

7. Cut into wedges and serve warm.


TOPPINGS:

A. Squeeze juice of 1 lemon over 3 cups fresh fruit or berries.
(or)
B. Melt ¼ cup butter, add 2 sliced apples and cook until apples
are tender. Stir in ¾ cup brown sugar and 2 tablespoons water.
Cook until bubbly. Cool slightly. Fill center of pancake.
NOTE: This filling should be prepared while cake is baking.
(or)
C: Same ingredients as Topping B, except instead of apples, you
can use any of the following:

Pears; Pineapple; Peaches; or any fresh
fruit. If you use canned fruit, you must
make sure it is well drained.



File #R048 D-1 C-8

Irish Tea Cake

IRISH TEA CAKE



2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 pkg. (8oz.) cream cheese (softened to room temperature)
1 cup butter (NO SUBSTITUTES)
1½ cups sugar
4 eggs
1 tablespoon molasses
2 teaspoons vanilla
½ cup raisins
½ cup currants

1. Preheat oven to 325° F
2. Generously butter and lightly flour a 10 to 12 cup bundt pan or tube pan.
3. Mix flour, baking powder and salt. Set aside.
4. Cream butter and cream cheese until blended. Beat in sugar until smooth.
5. Add eggs. Beat until light and fluffy, scraping bowl often.
6. Add molasses and vanilla.
7. Slowly stir in flour mixture until well blended. Mix until flour is completely incorporated into batter. Batter will be rather heavy.
8. Stir in raisins and currants by hand; not in electric mixer.
9. Turn into prepared pan and bake at 325° for one hour or until tester inserted near center comes our clean.
10. Let cake stand in pan for 15 to 20 minutes. Then invert and place on wire rack to cool thoroughly. Place on serving platter and lightly dust with powdered sugar, or frosting.


File #R164 R-164 D-3

Carrot Cake

Carrot Cake

Cake: Frosting:
· 4 eggs ½ cup butter, softened
· 1 1/4 cups vegetable oil 8oz. cream cheese, softened
· 2 cups white sugar 4 cups confectioners sugar
· 2 teaspoons vanilla extract 1 teaspoon vanilla
· 2 cups all-purpose flour 1 cup chopped pecans
· 2 teaspoons baking soda
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 cups grated carrots
· 1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.



File #R199-D4-C10

Fresh Plum Cake

Fresh Plum Cake




1 lb. red or purple plums
1½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
¾ cup sugar
5 tablespoons butter (no substitutes)
½ cup milk
1 teaspoon vanilla
2 eggs


1. Preheat oven to 325° F
2. Generously butter and lightly flour a 9”square baking pan
3. Cut plums into thin wedges and set aside
4. Combine flour, baking powder, salt, nutmeg, cinnamon and sugar.
5. Cut in the butter until the mixture resembles coarse meal.
6. Combine the milk, eggs, and vanilla and stir into the dry ingredients until moistened.
7. Pour into prepared baking pan. Push plums into batter in rows, leaving skin side exposed.
8. Bake for about one hour or until a toothpick inserted in center comes out clean.
Cool completely in the pan. When completely cooled, cut into squares and serve with whipped cream topping.

Makes 9 squares





File#R076 D2 - C10

Scones

SCONES


2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter or margarine
½ cup heavy cream
1 egg


Preheat oven to 425° F
Grease a cookie sheet
Combine dry ingredients in a large mixing bowl. Use a fork or a pastry blender to work butter or margarine into dry ingredients until the butter is the size of small peas.
Add remaining ingredients and mix just until the dry ingredients are moist.
Turn dough onto a lightly-floured surface and gather into a ball. Pat into a circle ¾-inch thick. Cut into 8 wedges. Place on greased cookie sheet. Sprinkle each wedge with just a pinch of sugar.
Bake for 15 to 18 minutes or until scones are light golden brown.

Serve warm with butter or jam.






File #R081 D2 – C7

Parmesan Chicken

PARMESAN CHICKEN


1 cup Miracle Whip Salad Dressing
½ cup Grated Parmesan Cheese
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
1 broiler-fryer chicken, cup up (3 to 3 ½ pounds)



Preheat oven to 375° F. Mix salad dressing, cheese and seasonings. Place chicken in a 13 x 9-inch baking dish.
Spread salad dressing mixture evenly over chicken.
Bake for 45 to 50 minutes, or until cooked through.
Makes 4 servings.






File#R017 – D1 / C4

Orange Chicken

Orange Chicken


1 frying chicken, 3 to 3½ lbs. cut up into serving pieces
1 clove garlic, minced or pressed
2 tablespoons butter or margarine
1 tablespoon soy sauce
Dash back pepper
4 tablespoons fresh orange juice
2 teaspoons grated orange rind
1 tablespoon brown sugar

Orange slices and orange rind for garnish.


Preheat oven to 350° F

1. Wash chicken, pat dry.
2. Arrange chicken pieces in a baking dish with a lid. Add garlic and dot with butter. Sprinkle with Soy sauce and black pepper.
3. Cover dish with lid. Bake at 350° F for 30 minutes.
4. Remove from oven. Pour orange juice over chicken and add orange rind. Pour juice from pan over chicken. Sprinkle with brown sugar. Cover with lid.
5. Continue baking the chicken for another 15 to 20 minutes or until clear juices run when thigh of chicken is pierced.
6. Garnish with orange slices and grated orange rind.

Makes 4 servings.



Preparation time: 10 minutes
Baking Time: 45 to 55 minutes at 350° F





File#R032 – D1 / C4

Easy Breakfast Casserole

EASY BREAKFAST CASSEROLE



1 box seasoned croutons (you may substitute cut-up toasted bread)
6 Eggs, well beaten
1 lb. Fried bacon or sausage (You may substitute cut-up ham)
1 cup warm water
1 cup shredded cheddar cheese




1. Put croutons (or cut-up toasted bread) in a mixing bowl. Pour in warm water
and mix until soft. Spread on bottom of greased baking dish.

2. Spread fried bacon or sausage (or ham) on top of bread mixture.

3. Pour beaten eggs on top. Sprinkle with salt, pepper and shredded cheese.

4. Bake at 400° F for 15 to 20 minutes.



File #RR051 – D/1 – C/8

Chocolate Eclair Cake

Chocolate Éclair Cake




1 Box Graham Crackers

2 small boxes of French Vanilla Instant Pudding Mix

1 8oz. container of Cool Whip

1 Can Dark Chocolate Frosting



Prepare pudding mix according to package directions. Add Cool Whip.
Layer bottom of 9 x 13 pan with whole graham crackers.
Spread half of the pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Spread remaining pudding mixture over the graham crackers.
Place another layer of graham crackers on top of the pudding mixture.
Carefully spread chocolate frosting on top of the graham crackers.
Refrigerate for 2 to 3 hours before serving.
Refrigerate any left-overs.

NOTE: The chocolate frosting should be warm for easy spreading. Room temperature or above.

HINT: Place the can of frosting in a pan of very hot water to soften the frosting. Stir the frosting. This will make it easier to spread on the graham crackers.


File#R201 – D4 – C6

Melech's Red Velvet Cake

Melech’s Red Velvet Cake


Cake:

1 cup vegetable shortening
2 eggs
1 ½ cups sugar
2 teaspoons dark cocoa powder (unsweetened)
2 ounces red food colouring
2 ½ cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon white vinegar

Frosting:

2 tablespoons flour
1 cup milk
1 cup unsalted butter (no substitutes)
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract


Preheat oven to 350 F
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frosting:


Cook the flour and milk over medium heat, until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer and set the second layer on top. Frost entire cake the remaining frosting.



File #R209 D4 – C10

Spiced Apples

SPICED APPLES


½ Cup butter or margarine
8 Large Granny Smith Apples, peeled, cored and sliced.
(or any very tart, firm apples)
1½ Cups sugar
½ Cup Dark Brown Sugar
1½ Teaspoons Cinnamon
½ Teaspoon Nutmeg
1 4oz. pkg. Chopped Walnuts


Melt butter in a large skillet on med-high heat. Add Apples and all remaining ingredients. Stir. Sauté for 15 to 20 minutes, or until apples are tender, but not soggy.


Makes 8 servings.


File #R207 – D4 – C5

Shortbread Cookies

SHORTBREAD COOKIES


2 cups all-purpose flour
1 cup (2 sticks) unsalted butter (room temp.)
½ cup powdered sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract

Whisk flour with salt. Set aside.
In the bowl of electric mixer, cream the butter (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Stir in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap and chill for at least one hour.
Preheat oven to 350o Line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to ¼ inch thickness. Cut into rounds or whatever shapes you wish, using lightly floured cookie cutters.
Place cookies on prepared baking sheets and place in refrigerator for at least 15 to 20 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 8 to 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
Makes about 20 shortbread cookies.

File #R203/D4/C9

Melech's Homemade Pizza

Melech’s Homemade Pizza

Crust:

1 cup milk
1 cup lukewarm water
1 pkg. dry yeast (or 1 cake yeast)
1 stick margarine
1 teaspoon salt
2 tablespoons sugar
3 cups flour

Preheat oven to 400 F
1. In a small mixing bowl, dissolve yeast in lukewarm water.
2. Scald milk. Remove from heat and add margarine. Let cool to lukewarm, then pour into mixing bowl with the water & dissolved yeast.
3. Stir in salt and sugar.
4. Put flour in a large mixing bowl. Make a well in the center of the flour and add the liquid mixture. Stir thoroughly. Cover with waxed paper or a damp cloth and let rise in a warm place until doubled in size. (Usually at least two hours)
5. Put dough on a floured surface. Divide in half. (If you are only going to make one pizza, wrap and freeze other half of dough).
6. Start to roll dough into a circle. You might have to sprinkle a little more flour on dough to keep it from sticking to rolling pin.
7. When dough is the size you want, place on pizza pan that has been lightly coated with any type of cooking oil.
8. Top with Pizza sauce (recipe below) and your choice of toppings and bake at 400° F for 15 minutes. Reduce heat to 350° and bake additional 30 minutes, or until crust is golden brown and cheese topping is melted.

Easy Pizza Sauce
1 large can tomato paste
1 small can tomato sauce
½ teaspoon basil
½ teaspoon oregano
½ teaspoon garlic powder

Mix all ingredients together in a small bowl. You might have to add a little water so the sauce will not be too thick. Spoon evenly over crust. Add any other toppings you like and bake as directed above.



File#R088 D2 – C4

Peach Bread Pudding

Peach Bread Pudding


4 cups day old bread, cut into cubes
3 eggs
1½ cups milk
½ cup sugar
1 teaspoon vanilla
1 can (21oz.) Peach Pie filling


Preheat oven to 350 F
Grease a 9-inch square baking pan
Spread bread cubes in pan.
Whisk together eggs, milk, sugar and vanilla. Stir in 1 cup of the Peach Pie filling. Pour oven bread cubes. Bake 30 to 40 minutes, until knife inserted near center comes out clean.
Heat remaining peach pie filling and spoon over warm pudding.


Makes six servings.

NOTE: This is also good with Apple Pie Filling. All other ingredients
remain the same.




File #R113 D2 – C5

Party Meatballs

PARTY MEATBALLS



2 lbs. lean ground beef
¼ cup peeled and grated potato
1 Egg
1 small onion, grated
Salt & pepper to taste
1 teaspoon chopped parsley
1 13oz. Bottle chili sauce
3½ tablespoons (5oz.) grape jelly
Dash of Worcestershire sauce


1. Combine the ground beef, potato, egg, and onion in a large bowl and mix
well. Season with salt & pepper. Form into small meatballs and set aside.

2. In a large skillet, blend the remaining ingredients over medium heat. Add the
meatballs and simmer about 30 to 45 minutes, stirring occasionally.

3. With a slotted spoon, transfer the meatballs to a serving dish. Skim the excess
fat from the sauce, then pour the sauce over the meatballs.


Serve warm.
Makes about 40 meatballs.









File #R067 D2 – C1

Graham Cracker Bars

Graham Cracker Bars



Sift together: 1¾ cups sifted flour
1 teaspoon salt
¼ teaspoon baking soda

Blend together: ¾ cup shortening
(in a separate bowl) 1 cup sugar, cream well.

Add: 2 eggs and beat well.

Combine: 1/3 cup milk
1 teaspoon vanilla
add this alternately with dry ingredients to the creamed mixture

Place: one-third of the batter in another bowl. Add one
Square (1oz.) melted chocolate and ¾ cup chopped
Walnuts. Spread in a 13x9x2-inch pan

Arrange: 9 double graham crackers over batter in pan.

Add: ¾ cup semi-sweet chocolate pieces to remaining 2/3
of batter and drop by spoonfuls over graham
crackers and spread to cover.

Bake: 375 F for 20 to 25 minutes. Cut into bars or
squares when cool.

Makes about 3 dozen bars








File#R096 D2 – C9

French Lemon Bars

French Lemon Bars




¾ cup butter
1/3 cup powdered sugar
1½ cups flour

Cream butter and sugar, add flour and cut in with knife. Pat into a 9x13” pan and bake at 300 F for 20 minutes.

3 eggs
1½ cups sugar
1 tablespoon flour
2 tablespoons real lemon juice


Beat eggs with sugar. Add flour and lemon juice. Pour over hot crust. Return to oven and bake another 20 minutes. (Top will be set and light golden brown)

When cooled, cut into small squares and sprinkle with powdered sugar.





File#R098 D2 – C6

Four-Layer Bars

Four Layer Bars


Preparation Time: 10 minutes
Baking Time: 23 minutes



1 pkg. (2-layer size) Yellow cake mix
½ cup (1 stick) butter or margarine, melted
1 egg
2 cups miniature marshmallows
1 cup candy-coated milk chocolate candies (M&M’s)
½ cup chopped cocktail peanuts


1. Mix cake mix, butter and egg until well blended. Spread onto bottom of lightly greased 13x9-inch baking pan.
2. Bake at 375o for 16 to 20 minutes, or until toothpick inserted in center comes out clean.
3. Sprinkle marshmallows, candies and peanuts over crust. Bake an additional 2 to 3 minutes or until marshmallows begin to puff.
4. Cool completely. Cut into bars, using a knife sprayed with no-stick
Cooking spray. Makes 32 bars.




NOTE: You may substitute chocolate cake mix for yellow cake mix.




File#R079