In this issue:

Tuesday's Vegetarian Recipe: *Apple Pecan Salad*
Requests & Replies from Subscribers:  Crocked Dill Bread

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* Exported from MasterCook *

Apple Pecan Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Apples, raw -- unpeeled
1/2 cup Diced Celery
1 cup Seedless Grapes -- halved
1/2 cup Pecans -- halved
1/4 cup Plain Yogurt
1/4 cup Sour Cream
4 Lettuce Leaves

Core and dice apples. Do not peel. Combine apples, celery, grapes and pecans in a mixing
bowl. Toss with yogurt and sour cream. Chill and serve as a salad on lettuce leaves.


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

Per Serving (excluding unknown items): 199 Calories; 13g Fat (54.9% calories from fat); 3g
Protein; 21g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 32mg Sodium.

Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat;
0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Does anyone know how to make Stouffers Corn Soufflé? My kids love it but it's so
expensive! Thanks,

Penni

I am looking for a recipe for a Dutch Apple Cake. Can you help?

Gerri

Kaylin,

I am looking for diabetic cake recipes for white and chocolate cakes and diabetic frosting.
My diabetic son is having a birthday soon. Thanks.

Phyllis
 

~ Subscriber Responses ~
 

The first thing that springs to mind are cookies - use M&M's instead of chocolate or other
chips OR make cut out cookies and use them there = the eyes on rabbits or chicks (for
Easter), gingerbread men (or your favorite cutout cookie) and make the eyes, mouth and
buttons out of M&M's, or a cookie that you roll in a ball to bake and put M&M's in the
middle or on top - how many depends on the size of the cookie dough ball. You can make
Gorp. This is probably no the real recipe but my kids eat this.

My Gorp

M&M's X 2
Nuts
Nuts
Chopped dried apricots
Chopped dried apples
Chopped dried pineapple

The proportions are 2 parts M&Ms, 2 parts nuts and 3 parts dried fruit, mixing well. Place
in snack or sandwich sized zip lock baggies. Both my children liked 2 different kinds of
nuts so that's what I used Other dried fruit can be substituted. I am pretty sure that the
original recipe called for raisins which both of my kids disliked. Store in a cool dry place.

Snowballs or Mexican Wedding Cookies or Russian Tea Cakes with an M&M

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts or pecans
1 cup more or less of M&Ms
1/3 cup confectioners' sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and
vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the
butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls
around an M&M or two, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners'
sugar. I also like to roll mine in the powdered sugar a second time.

BH&G Sugar Cookies ca. 1965

2/3 cup shortening
¾ cup sugar
1 Tbls orange peel
1 tsp vanilla
1 egg
4 tsp milk
2 cups flour
½ tsp baking powder
¼ tsp salt

Cream first 4 ingredients together. Add egg and milk and beat until light and fluffy. Stir last
three ingredients together and add in two parts. Mix thoroughly. Chill covered tightly at
least 1 hour (overnight is okay). Sift ¼ cup flour and ¼ cup powdered sugar. Use small
amount of mixture to roll cookie dough out 1/8 inch thick. Cut with cookie cutters or biscuit
cutter. Bake in preheated 375 degree oven for 8 minutes or until very lightly browned. Cool
on wire rack. Glaze or frost and decorate with decorator icing. I like to glaze them and
sprinkle with sprinkles or colored sugar. Put in sandwich baggies and tie with ribbon. Hang
on tree if desired.

Mary in Azusa          Tis1947@aol.com
 

For: Alice in Idaho

I have no idea why they are called that. I got the recipe in 1972 from a cafe in Bend, OR
and that's what they called them. Doesn't really matter because they are delicious and
won't last long if you make them.

Trudy           pelealoha2000@yahoo.com

Oregon Monster Cookies

3 eggs
1 cup sugar
1 cup brown sugar, packed
3/4 cup dark brown corn syrup
1/2 cup butter, softened
3/4 teaspoon vanilla
12 ounces smooth peanut butter (about 1 1/2 cups)
4 cups oatmeal
1 cup M&M candies

Mix all ingredients. If mixture seems too soupy, it will be a bit that way, add a little more
oatmeal. Drop by teaspoonfuls onto cookie sheets. Do not crowd as cookies will spread.
Bake at 350 degrees F. for approximately 12 minutes. Cool slightly on cookie sheet before
removing. Continue cooling on wire racks.
 

This recipe is from The Pampered Chef..

Crocked Dill Bread

1 package (1/4 ounce) active dry yeast
¼ cup warm water
½ cup small curd cottage cheese
1 egg slightly beaten
3 tablespoons margarine, softened
2 tablespoons finely chopped onion
1-tablespoon sugar
2 teaspoons dried dill weed
½ teaspoon salt
2-2 ¼ cups flour

Dissolve yeast in warm water according to package directions. Heat cottage cheese to
lukewarm in microwave. Combine all ingredients except flour in Batter Bowl. Add flour
gradually to from a soft dough. Knead by hand in bowl until well mixed. Cover and allow to
rise in a warm place for about 1 hour. Punch down and place in greased Bread Crock,
cover. Let rise 45 minutes or until the dough is almost to the top of the crock. Bake in
preheated 375° oven for 40-45 minutes or until cake tester comes out clean and top of loaf
is golden brown. Remove bread from Crock and allow to cool completely before slicing with
Serrated Bread Knife.

Nancy3823@aol.com
 

Kaylin,

I'm sending this, just as I got it, in response to Kay's request for "Polynesian" recipes. I
haven't tried this one, but it sounds good, and very different, and has a lot of those tropical
flavors in it (pineapple, ginger, orange, Kahlua, etc). Even if it doesn't strike Kay's fancy,
maybe someone else will like it.

Annie           Milly57129@aol.com

Mayan Pollo Supreme
Yield: 6 servings

1 (8-oz.) can crushed pineapple, drained
1/4 c. coffee liqueur (Kahlúa or Tia Maria)*
1/4 c. red-wine vinegar
2 Tbsp. ketchup
1 garlic clove, crushed
2 Tbsp. brown sugar, firmly packed
2 Tbsp. soy sauce
2 chicken bouillon cubes or 2 tsp. chicken bouillon granules
2 Tbsp. apricot jam or preserves
1/4 tsp. ground ginger or 1/2 tsp. freshly grated gingerroot
1/4 tsp. red chili pepper flakes, crushed
2 Tbsp. cornstarch
1/4 c. orange juice
1/4 c. olive oil
6 skinless, boneless chicken breast halves
2 onions, sliced
1 red bell pepper, sliced
2 tomatoes, slices or 1 (28-oz.) can sliced or diced tomatoes, drained
2 carrots, cut in 1/4-inch slices

Preheat oven to 350 degrees F. Prepare a sauce by heating the juice drained from the
crushed pineapple, coffee liqueur, red-wine vinegar, and ketchup in a medium saucepan.
Bring to a boil; stir in crushed garlic clove, brown sugar, soy sauce, chicken bouillon,
apricot jam, ginger, and pepper flakes. In a small bowl, blend cornstarch and orange juice
until smooth. Stir into the boiling liquid and simmer for 2 minutes. Heat olive oil in a large
oven-proof skillet and brown chicken breasts; set aside. Add onions, bell pepper, tomatoes,
carrots, and the drained crushed pineapple. Cook for 3 minutes. Return the chicken to the
pan, pour the sauce over the chicken, and bake for 30 minutes. *If you are averse to
cooking with 'booze', you can substitute 1/4 cup of strongly brewed coffee sweetened with
2 teaspoons granulated sugar. It's really better with the coffee liqueur.
 

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