Hot Food & Recipes

Servings: 1 /2 cup
Category: Holidays | Di | Sauces | Alcohol
Ingredients

• 1/4 c Butter or margarine,
• -softened
• 2 c Sifted powdered sugar
• 2 To 3 T milk
• 1/2 ts Brandy extract

Directions
Cream butter, and gradually add powdered sugar. Add enough milk to reach desired consistency. Stir in brandy extract. Di Pahl’s personal recipes-1994 Collection of recipes from “Great Sysops of the World” from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

Servings: 8 Servings?
Category: Holidays | Di | Main dish | Ham
Ingredients

• 1 Whole or half ham
• 2 c Pineapple juice
• 1 c Honey
• 1 c Brown sugar
• 1 qt Hot water
• 1 c Currants
• Thinly peeled rind of 1
• -orange
• Thinly peeled rind of 1
• -lemon
• 1/3 c Cornstarch dissolved in
• -1/2 c water
• 1/2 c Firmly packed brown sugar
• Juice of 1 orange
• Juice of 1 lemon
• 1/3 c Red currant jelly
• 1/4 c Port wine
• Black cherries, if desired

Directions
Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325′ two hours. Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes. Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside. Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices. Makes about five cups of sauce. Di Note: The Botsford Inn is a very nice, old fashioned restaurant located in Farmington, Michigan. I had this there and really liked it and managed to squeeze the recipe out of the chef. Di Pahl’s personal recipes-1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Servings: 6 Servings
Category: Holiday | Cakes
Ingredients

• 4 Eggs
• 2 c Sugar
• 1/2 ts Salt
• 2 ts Vanilla
• 2 tb Butter
• 1 c Milk; hot
• 2 c Cake flour
• 2 ts Baking powder
• Icing
• Powdered sugar
• Milk
• Peanuts or pecans;
• - chopped fine or ground

Directions
Melt butter in hot milk. Beat the eggs with a rotary beater until light; beat in sugar, salt, vanilla and butter mixture. Sift flour and baking powder together; beat in quickly. Pour into a greased 13×9″ pan. Pound the pan several times to remove any air bubbles. Bake for 25-35 minutes at 350~. Cool the cake and cut in 4×1″ pieces. Cover all sides with icing made of powdered sugar and milk to your desired consistency. Roll in nuts of choice. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Holiday | Texas | Southern
Ingredients

• 1 Onion; chopped
• 1 c Celery; chopped
• 1 c Green bell pepper; chopped
• 1 Stalk celery; chopped
• Oil for sauteing
• 2 c Uncooked rice
• 2 1/2 c Chicken broth
• 1 cn Ro- tel tomatoes and green
• -chilies
• 1 cn Black-eyed peas; (or fresh
• -shelled)
• 1 c Cubed ham
• 1 lb Smoked sausage; cut up

Directions
Saute vegetables in oil. Add rice and cook until rice begins to fry. Add broth, Ro-tel tomatoes, peas, ham and sausage. Let come to a boil, stir, lower heat, cover and don’t peek for 30 minutes. A dash of Tabasco never hurts if added with broth. Lou’s note: I like to use half Ro-tel and half regular stewed tomatoes. Ro-tel alone is pretty hot for many people. NOTES : Recipe by Peggy J. Doolan, Houston, TX Recipe by: The Eyes of Texas Cookbook, 1987, p. 133 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997

Servings: 1 Servings
Category: Holiday | Texas | Southern
Ingredients

• 1 3/4 c Dried black-eyed peas
• 5 Canned jalapeno peppers;
• -seeded and chopped (reserve
• -liquid)
• 1/3 c Onion; chopped
• 1 Clove garlic; minced
• 1 c Butter
• 2 c American cheese; shredded
• 4 oz Canned green chilies;
• -chopped
• 1 tb Jalapeno pepper liquid

Directions
Wash and cook peas. Combine with jalapeno peppers, onion and garlic in blender container. Blend until smooth. Set aside. Combine butter and cheese in top of double boiler. Cook and stir over low heat until melted. Add chilies, jalapeno liquid and pea mixture. Heat thoroughly and serve over corn chips. Tastes even better when reheated. Recipe by: Tastes and Tales from Texas, 1984, p. 3 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997

Servings: 1 Servings
Category: Holiday | Texas | Southern
Ingredients

• 6 sl Bacon; fried crisp
• 1 c Celery; chopped
• 1 c Green bell pepper; chopped
• 1 c Onion; chopped
• 1 cn Black-eyed peas
• 1 cn Tomatoes

Directions
Fry bacon in skillet until crisp. Drain on paper towels. In grease from bacon, saute celery, green peppers and onions until soft. Add peas, tomatoes and chopped bacon. Season with salt and pepper. Simmer about 20 minutes. If you like things a little spicy, use 1 can Ro-tel tomatoes and green chilies instead of regular tomatoes, or use half regular tomatoes and half Ro-tel (my preference). Recipe by: Taste of Texas Cookbook, 1987, p. 133 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997

Servings: 24 Servings
Category: Holiday/ | Halloween
Ingredients

• 1 1/4 c Reduced Fat Oreo?cookie
• -crumbs
• 18 1/4 oz Reduced fat chocolate cake
• -mix
• 24 Pcs Halloween Oreo?cookies
• 16 oz Reduced fat milk chocolate
• -frosting
• Black string licorice
• Jelly beans
• Semisweet chocolate chips

Directions
Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2″ licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3″ piece licorice string on back half of each cupcake for tail. Recipe By : Recipes From Nabisco’s Kitchen Posted to Digest eat-lf.v096.n184 Date: Thu, 10 Oct 1996 13:31:52 -0500 From: matejka@bga.com (Anita A. Matejka)

Servings: 10 Servings
Category: Holiday | Southern | Texas | Casseroles
Ingredients

• 1 lb Regular pork sausage*
• 1 c Black-eyed peas**
• 4 oz Canned chopped green chilies
• 1 ts Garlic powder
• 1/4 ts Cumin
• 1/4 ts Oregano
• 1/2 ts Salt
• 1/2 ts Pepper
• 4 tb Margarine
• 2 c Yellow squash***
• 1 c Onion; chopped
• 4 Eggs; well beaten
• 2 c Mozzarella cheese; shredded
• 2 c Cheddar cheese; shredded
• 2 pk Crescent style rolls
• 1/2 c Bread crumbs; buttered

Directions
*fried, drained, and crumbled **cooked and coarsely mashed. ***sliced in 1/4-inch rounds Combine first 8 ingredients; mix thoroughly; set aside. In large skillet over low heat, melt margarine; add squash and onion; saute until tender. Remove from heat; cook 5 minutes. Separately combine eggs and cheeses together; fold into squash. Make roll dough into 2 long rectangles; place in lightly greased 9×13-inch pan; press dough over bottom and up sides to form a crust. Layer sausage/pea mixture on the bottom of crust ; top with squash mixture; sprinkle with bread crumbs. Bake at 350 degrees for 25-30 minutes; let “set” for 15 minutes before serving. NOTES : Submitted by Joyce Carroll, Athens, Texas Recipe by: Great Flavors of Texas, 1995, p. 182 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997

Servings: 10 Servings
Category: Holiday | Poultry
Ingredients

• 2 c Granny smith apples
• -chopped
• 1 1/2 c Sliced almonds
• -Blue Diamond Natural
• 3/4 c Onions, chopped
• 3/4 c Celery, chopped
• 4 tb Butter or margarine
• 1 ts Cinnamon
• 1/2 ts Poultry seasoning
• 1/4 ts Salt
• 6 c Whole wheat bread cubes
• 1 c Raisins
• 1 Egg; lightly beaten
• 1/3 c Apple cider or juice
• -=UP TO=-
• 1/2 c -cider or juice

Directions
Saute apples, almonds, onion, and celery in butter for 5 minutes, stirring frequently. Remove from heat. Stir in cinnamon, poultry seasoning and salt. Toss together bread cubes and raisins; add apple mixture. Stir egg in 1/3 (or 1/2) c apple cider; toss into bread mixture. Add remaining apple cider if a moister stuffing is desired. Use to stuff a 15 to 20 lb turkey, or two large roasting chickens. Spoon any remaining stuffing into a lightly greased 9×5 loaf pan. Bake, covered, during the last 30-40 minutes of roasting. Posted to MM-Recipes Digest V4 #288 by “John Weber” on Nov 03, 97

Servings: 15 Servings
Category: Holidays
Ingredients

• /2 cup u unsweetened cocoa powder cup boil ling water
• 2/3 cups s all-purpose flour teaspoon n baking powder 2 teaspo oon
• salt 2 cup bu utter or margarine 4 cup gr ranulated sugar 2 cup pa acked
• light brown sugar eggs
• 2 eggs 2 teaspo oon vanilla ing (rec cipe follows) coration ns
• (directions below) e cream cones for witches’ hats bag (12 ounces)
• semisweet chocolate
• : -morsels, melted ocolate wafer cookies for brim of
• : -hats bag (7 o ounces) gumdrops; for
• : -eyeballs and mouth anut but tter chips; for noses ack lico
• orice; for hair
• Preheat oven to 350 degrees Fahrenheit. Line fifteen 2-1/2-inch muffin-pan
• cups with paper liners (if using foil liners, omit muffin-pan cups and
• place foil liners directly on baking sheet).
• Combine cocoa powder and boiling water in saucepan; set aside. Combine
• flour, baking soda, baking powder and salt in small bowl. Beat together
• butter and sugars in large mixing bowl. Beat in eggs and vanilla.
• Alternately add flour and cocoa mixtures, beginning and ending with flour
• mixture. Spoon batter into cupcake liners, until two-thirds full.
• Bake in preheated oven (350 degrees Fahrenheit) 20 to 25 minutes or until
• wooden pick inserted in center of cupcake comes out clean. Cool on racks
• before icing.
• Icing Beat together 2-1/2 cups 10x (confectioners’) sugar, 2 tablespoons
• softened butter, 1 teaspoon grated orange rind, 2 tablespoons orange juice
• and 1/2 teaspoon vanilla until smooth. Color with food coloring if desired.
• Spread smoothly over cooled cupcakes and decorate with witch decorations
• (below).
• To make decorations: Dip pointed ends of ice cream cones into melted
• chocolate morsels, so chocolate comes half way up sides. Stand on waxed
• paper to cool. When chocolate is hard, break off uncoated portion of cone.
• Dip broken bottom of cone in melted chocolate; stick to wafer cookie to
• make hat; set aside to harden. Halve gumdrops for eyes; cut in thirds for
• mouth. Attach hat, gumdrops for face, and licorice for hair to tops of
• cupcakes.
• Recipe by: Kitchen Chat /Cheryl
• Posted to MC-Recipe Digest V1 #865 by Dianne Larson Ward
• on Oct 26, 1997

Directions
—– ———- Recipe via Meal-Master ™ v8.05 Title: Bewitching Salad Categories: To post, Salads & dr Yield: 1 Servings 2 c Cooked Chicken; diced 1 pk Lemon Gelatin Powder 1 c Hot Water 1 c Ginger Ale 1 tb Lemon Juice Dissolve jello in hot water, add above. then add 1 1/2 cups chopped celery, 1/2 c tokay grapes, halved & seeded. 1/4 cup chopped green pepper and 1/2 cup chopped almonds. Chill and serve. Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Mrs. Tom Mays Posted to MC-Recipe Digest by Bill Spalding on Mar 10, 1998