*prepared according to pkg.direc. Crumble meat and brown in skillet with onion and green pepper. Drain off fat. Add soups, tabasco, and mustard. Stir to mix well. Add salt and pepper to taste. Pour into greased 9x9 pan. Pre heat oven to 400^. Prepare cornbread mix according to

*prepared according to pkg.direc. Crumble meat and brown in skillet with onion and green pepper. Drain off fat. Add soups, tabasco, and mustard. Stir to mix well. Add salt and pepper to taste. Pour into greased 9x9 pan. Pre heat oven to 400^. Prepare cornbread mix according to p

Use the 20 1/2 cup sized boxes of mashed potatoes Heat 9 cups water in a pot with the onion soup mix. Simmer until the soup is cooked. While the soup mixture is cooking, mix 1 cup of water with 1 cup dry milk. Open the can of corned beef. When the soup is cooked, add the corned

Rub salt and pepper inside and out on Cornish hens. Place 1 pat of butter in each. Divide parsley in half and stuff cavity of each hen. This is your tenderizer. Brown hens in 1/2 stick oleo over medium heat in heavy Dutch oven. Turn fire to low. Add water and cover. Cook 45

Stuffing: Rinse rice. In saucepan, bring 3C water to boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl. In skillet, melt butter over medium high heat; cook mushrooms, onion and savory for

Clean hens; salt and pepper outside and cavity. Saute shallots in oleo. Chop giblets and parsley, saute all in oleo until soft. Bring rice to boil, add sauteed ingredients. Add mushrooms. Let cook until rice is soft and dry. Add almonds. Stuff cavity of hens with this mixture. T

Season hens with salt and pepper; rub on a little oil and roast in 400F oven for 15 mins. Heat together remaining ingredients. Remove hens from oven and baste with the sauce. Lower the temperature to 350F return hens and continue roasting until tender, about 1 hour, basting occa

* Cut in half lengthwise Wash hens and pat dry. Mix together rum, lime juice, honey, garlic, and salt. Rub mixture all over hens and marinate at least 30 minutes. Coarsely crush coriander seeds and peppercorns together with a mortar and pestle. Remove hens from marinade, reservi

2 ea Cornish game hens * 2 TB Dark rum 1 ea Juice of one lime 1 1/2 TB Honey 1 ea Garlic clove crushed 1/8 ts Salt 1 TB Coriander seeds 1/2 ts Black peppercorns * Cut in half lengthwise Wash hens and pat dry. Mix together rum, lime juice, honey, ga

Rub hens inside and out with garlic.Sprinkle inside and out with lemon juice.Bake in a 400 degree oven for 1 hour or until tender.Remove hens to a warm platter.Stir flour into drippings in pan.Cook 2 to 3 minutes.Combine mustard,broth,wine and honey.Gradually,add to flour mixtur

1. Combine cornmeal, cheese, flour, basil, salt and red pepper in shallow dish. Beat egg in small bowl. Dip fillets in egg, then dredge in cornmeal mixture.&20; 2. Heat oil in large nonstick skillet over medium heat. Working in batches if necessary, place fish in skillet; cook

Rinse chicken and pat dry. Place 1 chicken breast half between 2 sheets of waxed paper or plastic wrap on a sturdy cutting board. With a heavy mallet, pound chicken until it is 1/3 to 1/4 inch thick. Repeat with remaining chicken. (If making ahead, cover and chill up to 4 hours

Place water, 1 1/4C milk and sugar in heavy bottom medium saucepan and bring to a simmer. When liquid just comes to a simmer slowly sprinkle in cornmeal, whisking continuously, so no lumps form. Slowly simmer, stirring frequently adjusting heat as necessary to prevent splatterin

Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one half inch thick; reduce fire and let brown, turn and brown other

Sift to gether flour, cornmeal, sugar, baking powder and salt. Add beaten egg and milk, mix well and add melted butter or margarine. Put into greased muffin pans and bake in 400 F oven 20 25 min     strongServings:6/strong  

Mix all dry ingredients together. Mix wet ingredients together and combine with dry ingredients. Do not over mix. Carefully, fold in beaten egg whites. Cook according to your waffle iron instructions.     strongServings:3/strong  

Combine flour and cornmeal, then cut in bacon drippings. When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed. Roll out on a floured surface to a circle 1 1/2 times larger than an inverted 9" pie pan. Fit pastry in

Mix and sift dry ingredients. Add egg YOLKS, milk and shortening. Fold in stiffly beaten egg whites. Bake in waffle iron until done.     strongServings:1/strong  

Combine onions, chiles, oregano, tomato sauce, and broth in 1 1/2 quart microproof baking dish. Cover and cook on HIGH (maximum power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine rice and sour cream in shallow greased 2 1/2 quart microproof baking di

Mix all ingredients well. Put in greased 13" x 9" baking dish and bake at 375F for 45 minutes to 1 hour until set and browned. When you put a spoon in it should feel solid and not real soft. This is also good cold on sandwiches. Nancy Miller (millern@andrews.

2 c Cottage Cheese 2% Fat 3/4 c Soft Whole Wheat Bread : Crumbs 1/2 c All Purpose Flour 1/3 c Parsley Snipped 1/3 c Green Onion Chopped Fine 2 TB Margarine 1/4 ts Salt 4 Eggs 1 TB Parsley Snipped In a medium mixing bowl combine cottage ch

196 calories per sandwich with white bread 180 calories per sandwich with whole wheat bread 1. Mix all ingredients except bread. 2. Spread one half of mixture on each of 2 bread slices. Top with remaining bread. * Thrifty Meals for Two: Making Food Dollars Co

Heat 1/4 cup butter in a 9 inch skillet. Add onion and cook until lightly browned, stirring. Add beef, salt, pepper, and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling. Spoon into a buttered 8 cup flat casserole dish. Top meat mixture with ma

Ingredients: 3 egg whites (beaten stiff) 2 tblsp (30 mL) granulated sugar replacement or granulated fructose 2 tsp (10 mL) orange oil (or your favorite oil) 1 tsp (5 mL) orange rind (grated) Beat sugar replacement, orange oil and rind into the stiff egg whites. Drop onto lightly

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating

Combine all ingredients in 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Serve with milk or cream, honey or brown sugar, and fresh fruit, if desired.

Preheat oven to 375 F. Place crust on baking sheet. Scatter sausage around bottom of crust. Top with pota toes, onions, bell peppers and cheese. Beat eggs, milk, salt and pepper until blended; pour over sausage potato mixture in crust. Bake 30 minutes or until egg mixture is c

Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil unti

In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut&130; them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saut&130; the ingredients for 3 minutes. A

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in chee

1. Brown pork chops in oil in heavy skillet. 2. Stir in onions and apple. Cover and cook 10 minutes. 3. Drain VEG ALL, reserving liquid. 4. Stir in liquid, chicken broth and sugar; bring to boil. Reduce heat and simmer until pork chops are cooked, approximately 25

1. Cut stew meat in chunks. 2. Brown meat in heavy skillet, a few chunks at a time. Place in casserole when browned. 3. Add onion and beef consomme . Heat to boiling and add spices. Cover with lid. 4. Braise meat for about 1 hour. 5. Add carrots, parsnips and celery. Simmer

Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold wings across back with lips touching; tie drumsticks to tail.&20; Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over medium heat about 30 minutes. Place 2 strips salt pork over breast and

Ingredients: 1 lb of ground turkey dash(es) of ground allspice dash(es) of ground cinnamon 2 cloves garlic, finely chopped carrots, sliced lenghtwise, and ~3 in long green onions asparagus butter olive oil 5+ cups prepared couscous Double Mustard Sauce: I

Ingredients: 2 lb of couscous 1 cup chick peas (soaked) 1 chicken 1 lamb shoulder 1 onion 4 carrots 2 turnips 1 bunch of coriander leaves 1 pinch of ground saffron 1 pinch of ground cinnamon 1 2 tsp of harissa sauce 1 lb of pumpkin 2 red bell peppers 4 small tomatoes 5 small zuc

Ingredients: 1 lb Ground turkey 2 3 medium small carrots 4 6 cups cooked couscous 1 cup double mustard sauce asparagas butter or olive oil cinnamon ground allspice Sorry, but a lot of this is very approximate. Brown the turkey, drain, add spices to taste and mix, simme

Save about 2 tsp of urad dahl and soak the rest of the urad dahl in water for about an hour. After an hour, grind the urad dahl, green chillies and ginger to the consistency of pancake batter and keep aside. In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp urad

In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and saute, stirring, for 5 minutes or until crisp tender. In a medium saucepan, bring 1 1/4 cups water to a boil. Add remaining oil and couscous. Cover, remove from heat and

1. Place bread slices in the bottom of a lightly greased, shallow, 2 quart, heat resistant, non metallic casserole. 2. In a small bowl, combine crab meat, 1/2 cup of the cheese and salt and pepper to taste. Spread on top of bread slices. 3. In a large mixing bowl beat together

Place crabmeat over bottom of pie shell, sprinkle onion and then cheese on top. Beat eggs with salt and cream. Pour egg mixture over all. Bake in preheated 425 F. for 5 min. Reduce heat to 350 F. and cook until firm. Foil can be placed over crust to prevent burning. Sli