In this issue:

Tuesday's Vegetarian Recipe: *Apples & Noodles*
Requests & Replies from Subscribers:  Deep Fried Ice-Cream

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Apples & Noodles

Recipe By : Real Food for Real People
Serving Size : 4         Preparation Time :0:00
Categories : Fruits              Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Noodles, egg, cooked
2 large Apples, peeled -- sliced thinly
1 dash Cinnamon
4 tablespoons Brown Sugar, packed
4 tablespoons Butter or Margarine

Preheat oven to 350 degrees F. Place half of the noodles and apples in a baking dish
which has been prepared with non-stick cooking spray. Sprinkle with half the brown sugar
and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes.
Stir well before serving

Note: You may leave uncovered toward the end of baking to give the top a nice crunchy
texture.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 296 Calories; 13g Fat (38.2% calories from fat); 4g
Protein; 43g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 128mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi Kaylin,

I just got a job working with K-5th grade kids in an after school program and I teach
cooking once a week. All we have is a microwave and fridge, so I need recipes that the
kids can put together without using a stove. Any help would be appreciated! Thank you.

Amber

I can't remember the name of the cookie- maybe had the word "hob nob"- it used a
chocolate cake mix and I know you had to add 1 cup of flour to the mix. Ended up with a
soft drop cookie that was sandwiched together with butter cream frosting. Does anyone
have a recipe for this cookie? Thank you!

Nancy

I was on a cruise recently and had two things that were to die for. The first was a orange
and beet salad that was made of shredded pickled beets, mandarin orange slices, red
onions and some type dressing - probably a vinaigrette. The next was a jelly roll type
dessert that had been rolled in powdered sugar and also granulated sugar while hot
because it was a little crunchy. The the cake was vanilla flavored and the cream filling was
banana. I would appreciate help with either or both of these recipes.

Darlene
 

~ Subscriber Responses ~
 

For Linda, who requested casserole recipes. I just received this one today from Krafts.

Bruschetta Chicken Bake
Prep Time: 10 min - Total Time: 40 min - Makes: 6 servings, 1 cup each

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and
garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9” baking dish; sprinkle with the basil and cheese. Top with stuffing
mixture.
BAKE 30 min. or until chicken is cooked through.

Substitution:
Prepare as directed, omitting garlic and using STOVE TOP Stuffing Mix Italian Style with
Roasted Garlic.

Shirley                sedwards44@yahoo.com
 

Linda,

These are some that you might consider. I had a stove I could pre-set to start and
made these things when I worked outside the home.

Trudy              pelealoha2000@yahoo.com

Pork Chops and Corn Dressing

6 pork chops
1/2 to 3/4 cup onions, chopped
4 cups bread, cubed
1 can cream-style corn
3/4 to 1 cup evaporated milk
sage
salt and pepper

Brown pork chops in a skillet. Remove. Sauté onion in fat from chops. Mix in remaining
ingredients and place in a casserole dish. Place pork chops on top. Cover and bake at
350 degrees F. for 45 minutes.

French Beef Slice

1 loaf French bread
1 pound lean ground beef
1 medium onion, chopped
1 (10 3/4 ounce) can tomato soup
1 (11 ounce) can Cheddar cheese soup

Cut bread in half lengthwise; carefully scoop out inside and break into bite-size pieces.
Combine ground beef and onion in a large saucepan or skillet; cook until meat is browned.
Pour off any fat, stir in soups and bread pieces. Spoon meat mixture into bottom half of
bread shell and cover with top half of bread shell. Wrap loaf in aluminum foil and bake at
350 degrees F. for 30 minutes. To serve, cut into slices. Makes 8 to 10 servings.

Baked Brisket

1 4 to 6 pound brisket
1 package dry onion soup mix
1 cooking bag

Place brisket in cooking bag, sprinkle with one package dry onion soup mix, and seal.
Place in a rectangle shaped cooking pan and bake at 250 degrees F. for 6 hours. Slice
in strips across the grain and serve with the juice. Don't forget to put a small snip in the
bag to let out steam.

Favorite Meat Loaf

1 (10 1/2 ounce) can tomato soup
2 pounds lean ground beef
1/2 cup fine dry breadcrumbs
1/2 cup chopped onion
2 Tablespoons chopped parsley
1 Tablespoon Worcestershire sauce
1 egg, slightly beaten
1 teaspoon salt
dash of black pepper
oregano, garlic powder, Parmesan cheese

Combine all ingredients. On the spices, add whatever you think you'd like. Mix well.
Shape into a rounded loaf and place in a shallow baking dish. Bake at 350 degrees F. for
about 1 1/4 hours. Let sit for at least 5 minutes before slicing.
 

This sounds pretty good. I'm going to have to give it a shot.

Cathy L                 cathyl_813@hotmail.com

Deep Fried Ice-cream

2 packets vanilla ice-cream
1/2 tsp vanilla essence
2 cups cookie crumbs
1 cup dry bread crumbs, powdered finely
1/4 cup coconut, desiccated
1 egg, beaten
oil for deep frying
Scoop and roll ice-cream into 6 balls

Freeze for 2 hours. Mix cookie crumbs, vanilla essence and 1 egg beaten. In a separate
bowl mix bread crumbs and coconut powder. Dip the ice-cream balls in above mixture .
Roll in coconut-crumb mixture. Put in deep freezer for 8-10 hours. Heat oil for deep frying .
Fry ice-cream balls, one at a time till golden brown. Serve with ice-cream sauce of your
choice.

This is the stew recipe I use, and both my daughter and daughter-in-law use. This is a good
basic stew recipe. Sometimes though, I just use McCormick Stew Seasoning and it makes
an acceptable stew. Add or delete vegetables as desired. Celery, rutabaga, turnips,
parsnips are all possible additions, although I don't.

Beef Stew

Potatoes -- peeled and cubed (5-6 cups) Carrots -- peeled and sliced (5-6 cups)
Onion – chopped (about 1 cup)
1 1/2 pounds Stew Meat - cubed
4 tsp beef bouillon – omit salt until adjusting seasoning
2 pkgs brown gravy mix
˝ teaspoon Garlic Salt or 1 large garlic clove minced or 1 tsp minced garlic
1 teaspoon Black Pepper
2 tablespoons Parsley, dried – crushed or ˝ cup fresh, minced
1/2 to1 cup red wine - optional (I don't but my daughter in law does and it tastes good)
Water
1 small can tomato paste
1 teaspoon Salt or to
taste
3 tablespoons Cornstarch
1 1/2 cups Water
1 to 2 cups frozen peas, optional

In a Dutch oven, brown stew meat. Add beef bouillon and brown gravy mix. Add about 2
cups cold water and stir to mix well. Add onions, celery, potatoes, carrots, tomato paste,
optional vegetables, salt, garlic salt, pepper and parsley; stir, and add enough water to
cover mixture. Bring to a boil then reduce heat to simmer on medium heat 30 - 45 minutes,
or until potatoes and carrots cut easily with the side of a fork. (Check to see if stew meat is
tender.) In a large measuring cup, blend cornstarch and 1 1/2 cups water, then stir slowly
into stew mixture to thicken. Use less water and cornstarch if stew has already thickened
slightly. Adjust salt and pepper to taste. Add frozen peas if desired and stir.

Notes:
This can be done in the morning (or the night before, refrigerate and put in slow cooker the
next morning) and left in the slow cooker on low all day. Thicken with cornstarch and water
30 minutes before serving. I usually use chuck roast which I trim off the bone and trim out
all the fat, then cube. If you use red potatoes, don't peel them, just scrub them and cut into
cubes. I like frozen peas in my stew but I don’t like them really cooked so I put them in at
the end. This doesn’t freeze well because of the potatoes. If you make a huge batch to
freeze, omit the potatoes and water thickened with cornstarch. Thaw, add cooked
potatoes, bring to boil, reduce heat to simmer for 10-12 minutes, then thicken. If you are
adding raw potatoes, add them, bring stew to a boil, reduce heat slightly and cook until
potatoes are done . Thicken when potatoes are done.

Mary de Jong         Tis1947@aol.com
 

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