Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Meat Pasta

4 slices dry bread crumbs
1 1/2 pounds ground meat
2 eggs
1/2 cup Parmasan Cheese
2 tablespoons parsley
1/4 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1 dash pepper

Make bread crumbs in blender or food processor. Combine ingredients and brown slowly in oil. Cook jumbo shells and stuff with meat. Can be frozen.

Place in 9 x 12 dish and cover with tomato sauce. Bake 350° for 35 minutes.

Yield: “30 shells”

Per Serving (excluding unknown items): 1865 Calories; 33g Fat (16.4% calories from fat); 67g Protein; 316g Carbohydrate; 11g Dietary Fiber; 424mg Cholesterol; 6000mg Sodium. Exchanges: 21 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 5 Fat.

NOTES: Deanna Andrew – Fairfax, VA

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

1 1/2 cups sugar
1/2 cup butter — Melted
3 eggs — beaten
2 tablespoons flour
2 tablespoons cider vinegar
1 tablespoon vanilla
1 9 inch pie shell — unbaked

Beat 1st 6 ingredients on high speed until smooth – about 1 minute. Pour into pie shell. Bake until top forms pale golden crust (inside will be slightly liquid) about 50 minutes. Cool completely. Serve pie at room temperature.

Yield: “1 9 inch pie”

Per Serving (excluding unknown items): 3096 Calories; 156g Fat (44.8% calories from fat); 32g Protein; 399g Carbohydrate; 5g Dietary Fiber; 884mg Cholesterol; 2317mg Sodium. Exchanges: 6 Grain(Starch); 2 1/2 Lean Meat; 29 Fat; 20 Other Carbohydrates.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Appitizers Sauce

1 6 oz jar pineapple preserves
1 6 oz. jar apple jelly
1/3 small can dry mustard
1/3 small jar horse radish
1 teaspoon cracked black pepper
1 8 oz package Cream cheese

Combine all ingredients except cream cheese and refrigerate. Stays for weeks in refrigerator. Pour sauce over cheese and serve with crackers.

Per Serving (excluding unknown items): 204 Calories; 13g Fat (56.8% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

8 oz. butter
4 oz. sugar
7 oz. corn starch (1 1/2 cups)
7 oz. flour

Cream butter and sugar until fluffy. Add corn starch and flour and mix well.

Roll out into a log. Cut and press with a mold.

Bake 300 degrees 15 to 20 minutes.

Description:
“Cookie”

Per Serving (excluding unknown items): 2787 Calories; 186g Fat (59.3% calories from fat); 22g Protein; 265g Carbohydrate; 6g Dietary Fiber; 497mg Cholesterol; 1878mg Sodium. Exchanges: 10 Grain(Starch); 36 1/2 Fat; 7 1/2 Other Carbohydrates.

NOTES: From Bed and Breakfast we stayed in on the South Island in New Zealand.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

5 potato — medium
1 clove garlic
5 tablespoons butter
1 tablespoon onion — finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper

Scrub potatoes. Cover with cold water in large sauce pan. Bring to boiling. cook until tender but still firm, 30 to 35 minutes. Drain. Cut into 1/4 inch thick slices.

Rub garlic clove over bottom of large, heavy skillet. Melt 3 tablespoons of the butter in the skillet over medium heat. Add onions, potatoes, salt and pepper. Stir gently; to coat potatoes with butter. Increase heat to medium-high. Brown potatoes without stirring.

Dot top with remaining butter. Gently turn sections of the potatoes over with spatula. Continue to cook until the potatoes are browned.

Per Serving (excluding unknown items): 250 Calories; 15g Fat (51.1% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 422mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 3 Fat.

NOTES: From Family Circle 1986

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

1 9 inch pie shell — unbaked

Beat eggs slightly. Mix in next 5 ingredients. Then add nuts. Pour into pie shell. Bake 400° for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes. Filling should be slightly less set in center than around edge.

Yield: “1 9″pie”

Per Serving (excluding unknown items): 100 Calories; 6g Fat (54.5% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 146mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat.

NOTES: Excellent. From Jackie Bartholomew – Fairfax, VA

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Bread

1/2 pound butter
2 jars Old English cheese spread
1/2 teaspoon tabasco sauce
1/2 teaspoon onion powder
1 Dash cayenne
3/4 teaspoon Worchestershire sauce
1 teaspoon Beaumonde seasoning
1 teaspoon dill weed
1 loaf Pepperidge Farm sandwich bread

Melt butter slightly in microwave. You don’t want the butter too hot. Add cheese. Put in food processor and add other ingredients. Mix until smooth.

Cut crusts off bread – 27 slices. Make 9 stacks of 3 slices each.

Spread mixture in between and on top of bread. Cut in squares or diagonally in two. Frost all sides, but not the bottom. Freeze on cookie sheet. Store in plastic bags.

To serve: Bake frozen at 350 degrees for 20 minutes.

Description:
“Cheese”

Per Serving (excluding unknown items): 204 Calories; 23g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 4 1/2 Fat.

NOTES: Excellent

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Soup

1 medium onion, chopped
2 ribs celery
1/4 cup butter
3 tablespoons flour
2 quarts chicken stock or canned chicken broth
2 cups smooth peanut butter
1 3/4 cups light cream
1/2 cup peanuts

Chop peanuts. Sauté onions and celery in butter until soft BUT do not brown. Stir in flour until well blended. Add chicken stock stirring constantly and bring to a boil. Remove from heat and puree in a food processor. Add peanut butter and cream. Stir to blend. Return to low heat, but do not boil. Serve garnished with chopped peanuts.

This is also good served ice cold.

Per Serving (excluding unknown items): 1200 Calories; 107g Fat (75.5% calories from fat); 41g Protein; 37g Carbohydrate; 10g Dietary Fiber; 100mg Cholesterol; 782mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 18 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: Williamsburg, VA

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Casseroles

12 lasagna noodle
1 15 oz. container ricotta cheese
1 teaspoon garlic — pressed
1 pound ground beef
2 26 oz. jars spaghetti sauce
4 cups Italian three-cheese blend

Cook Lasagna noodles according to package directions; drain and set aside.

Stir together ricotta cheese and garlic; set aside.
Cook beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in sauce.

Layer one-third each of lasagna noodles, ricotta cheese mixture, shredded cheese, and beef mixture in a lightly greased 13 x 9 inch baking dish. Repeat layers twice.
Bake at 375° for 35 to 40 minutes. Let stand 5 to 10 minutes before serving.

Yield: “1 13 x 9 inch dish”

Per Serving (excluding unknown items): 7542 Calories; 262g Fat (31.4% calories from fat); 281g Protein; 1010g Carbohydrate; 75g Dietary Fiber; 601mg Cholesterol; 8050mg Sodium. Exchanges: 51 Grain(Starch); 17 1/2 Lean Meat; 46 Vegetable; 39 1/2 Fat.

NOTES: Southern Living

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Salad

1 Head lettuce — finely chopped
carrots — sliced thin
celery — chopped
broccoli florets
cauliflower florets
bacon — crisp and crumbled
cheese — grated

Layer in 9 x 13 dish. Mix dressing. Spoon dressing over the top sealing the edges. Sprinkle bacon and cheese over top. Refrigerate.

Per Serving (excluding unknown items): 1 Calories; trace Fat (11.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable.