The MMB's Special Recipes



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|The MMB's |

|Special Recipes!!! |

|Snacks, Side Dishes, Appetizers, Etc. |

|LIESLS'S EASY GUACAMOLE |

|OMGIRL'S VEGETABLE CASSEROLE |

|MOMO'S MARINATED BELL PEPPERS |

|ITALIANACUTIE'S "QUESIDILLA THINGY'S" |

|APHRAEL'S PEROGIES |

|COMPASSIONINACTION'S GARLIC CHEESE BISCUITS |

|Soups |

|CARALUNA'S BLACK BEAN AND SALSA SOUP |

|WILDSNOWFLAKE'S DUMP TRUCK GUMBO |

|GLORYBEE'S CLAM CHOWDER |

|FANTASYGIRL'S VEGGIE SOUP |

|SHAKTIGIRL'S INDIAN DAHL |

|APHRAEL'S MOM'S SOUP |

|DeNISEY'S CHICKEN AND DUMPLINGS |

|Entrees |

|ROSEBUD'S EGGPLANT BAKE |

|STARBURST'S ENCHILADAS |

|BRIGHTEYES CHOPS AND RICE |

|COULORCHICK'S UKRANIAN SWEET AND SOUR MEATBALLS |

|EMRGINGSOUL'S BACON |

|MOMMABEE'S LINGUINE WITH WITH CLAM SAUCE |

|APHRAEL'S MEAT LOAF |

|WILDSNOWFLAKE'S PASTA WITH ESCAROLE AND SAUSAGE |

|COULORCHICK'S UKRANIAN SWEET AND SOUR MEATBALLS |

|EMRGINGSOUL'S BACON |

|MOMMABEE'S LINGUINE WITH WITH CLAM SAUCE |

|APHRAEL'S MEAT LOAF |

|Desserts |

|FANCILADI'S CANDY BAR CAKE |

|CLOUDY9LOVE'S EASY FLUFF STUFF |

|TOE'S CHEESCAKE |

|ISSA'S GUILT-FREE STRAWBERRY SHORTCAKE |

|STARBURST'S WONDERBARS |

|GENUINE'S DARK CHOCLOLATE MOUSSE |

|CHOUFLEUR'S JELLO SHOOTERS |

|FANCILADI'S AMISH FRIENDSHIP BREAD STARTER & BREADS |

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|Snacks, Side Dishes, Appetizers, Etc. |

|LIESLS'S EASY GUACAMOLE |

|INGREDIENTS: |

|2 avocados. 1 small onion, finely chopped. 1 clove garlic, minced .1 ripe tomato, chopped. 1 lime, juiced. salt and pepper to taste. |

| |

|Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining |

|lime juice and salt and pepper to taste. Chill for half an hour to blend flavors. |

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|OMGIRL'S VEGETABLE CASSEROLE |

|INGREDIENTS: |

|1 cup chopped onion, 1 cup chopped green pepper, 1 can yellow kernel corn, drained, 1 small tub sour cream, 1 can cream of mushroom |

|soup, 1 can cream of celery soup, 1 small box cheesits crackers, 1 half stick butter, melted. |

| |

|Combine the first six ingredients in a bowl and pour into glass baking dish. Crunch up cheesits and pour melted butter over them, mix|

|until all cheesits are coated. Cover veg mix with the cheesits topping, bake on 350 for 50 min. |

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|MOMO'S MARINATED BELL PEPPERS |

|INGREDIENTS: |

|red, yellow, green and purple bell peppers, 2 finely chopped/shredded garlic cloves, 2 tbsp chopped fresh basil, 2 tbsp balsamic |

|vinegar, 1/4 cup (60ml) olive oil. |

| |

|Cut bell peppers in half and put them on an oven tray with the outside up. Broil (or, if you have an old oven like I do, put them |

|very high up in a very hot oven) until they're black and let cool under a tea towel for a couple of minutes. Peel the blackened skin |

|off the peppers, cut them into large strips and put in a bowl. Add garlic, basil, balsamic vinegar and olive oil and stir. Cover and |

|refridgerate for 3 hours. Bring to room temp before serving. |

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|ITALIANACUTIE'S "QUESIDILLA THINGY'S" |

|Brown the meat and put one of those taco seasoning packages in...just follow the directions. Take a round tortilla and lay it flat. |

|Put cheese (and meat if you want) on the tortilla. Cover with another tortilla and microwave for 45 seconds. YUMMMMYYYYY!!!! Cut into|

|triangles and eat! I loooove this!! |

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|APHRAEL'S PEROGIES |

|you can buy them prepackaged frozen in the grocery store - (i prefer the potatoe and cheddar ones - but you can get also get the |

|potatoe and onion ones) this is more of a traditional ukranianian perogie - the polish ones usually have sauerkraut and different |

|things in them. fry up bacon - or ham (if bacon drain off the grease) and onions - for veg leave out the meat - drop the perogies in |

|boiling water - boil the perogies until they float to the top of your pot remove them from the pot and fry them in the pan with the |

|bacon - adding butter for taste - then eat em all up!!! :P yuuummmm |

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|COMPASSIONINACTION'S GARLIC CHEESE BISCUITS |

|Preheat the oven to 425. 2 c. Bisquik, handful (or more) of shredded cheese, 1 t (or more garlic powder, 1/4 c milk, add until a wet |

|dough forms. Drop by large spoonfuls onto baking sheet and bake 8-11 minutes until starting to brown. Drizzle melted butter over the |

|top and sprinkle with garlic salt before serving hot. Yum yum... and it is one of those recipes that you can't screw up. |

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|Soups |

|CARALUNA'S BLACK BEAN AND SALSA SOUP (off of ) |

|INGREDIENTS: |

|2 (15 ounce) cans black beans, drained and rinsed, 1 1/2 cups vegetable broth, 1 cup chunky salsa , 1 teaspoon ground cumin, 4 |

|tablespoons sour cream, 2 tablespoons thinly sliced green onion. |

| |

|In an electric food processor or blender, combine beans, broth salsa and cumin. Blend until fairly smooth. Heat the bean mixture in a|

|medium saucepan over medium heat until thoroughly heated. To serve, ladle soup into 4 individual bowls and top each bowl with 1 |

|tablespoon of the sour cream, and 1/2 teaspoon green onion. BTW..I usually make this with chicken broth..whatever you have. |

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|WILDSNOWFLAKE'S DUMP TRUCK GUMBO |

|Boil some chicken breasts in chicken broth until they are cooked to the point that they can shred. Remove and let cool. Cut into |

|pieces or shred (depends on how you like it). Dump chicken back into the broth, add a medium sized bottle of salsa (I use Old El Paso|

|since it's more veggies than tomato sauce). Dump in some frozen cut okra and some rice (enough to at least cover the top of the pot |

|before it start to sink into the broth). If you have any tomatoes or other veggies that you need to get rid of, dump those in too. I |

|like my chicken gumbo to be more than a soup than a gumbo. So if the rice soaks in too much of the liquid, I just add more chicken |

|broth. It freezes well and aside from the sodium content, it's pretty healthy. |

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|GLORYBEE'S CLAM CHOWDER |

|INGREDIENTS: |

|12 lb bacon, chopped, 2 stalks celery, chopped, 5-6 medium potatoes, chopped,3 cans minced clams, drained (reserve juice), 34 cup |

|margarine, 34 cup flour, 1 Tbsp sugar, 4 cups milk, 1 tsp salt, 12 tsp black pepper, 1 heaping tsp dill weed, 2 Tbsp vinegar (rice |

|wine vinegar is best). |

| |

|Saute bacon and celery in large skillet or dutch oven until bacon is browned and celery is tender. Add chopped potatoes and reserved |

|clam juice and cover. Simmer until potatoes are tender - stir occasionally or you will end up with hash browns! While this mixture is|

|simmering, melt margarine in a large saucepan. Stir in flour and sugar, stirring with whisk to keep mixture smooth. Gradually add |

|milk, stirring constantly to avoid lumping. Season with salt, pepper and dill. Cook and stir over medium heat until mixture thickens |

|(anywhere from 5 to 10 minutes.) Add this sauce to the potato mixture, mixing well. Add clams and vinegar. Continue to cook until |

|heated through. Best served with hot garlic bread for dipping |

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|FANTASYGIRL'S VEGGIE SOUP |

|INGREDIENTS: |

|46 oz of low sodium V-8 juice, plus about one-two cups of water as a base, one large white onion, 3 cups carrots, 2 zuchinis, 2 |

|cloves garlic, ground pepper and oregano. |

| |

|I used my chopper to chop up the veggies so that the consistancy is pretty smooth. This kind of soup is a sneaky way for me to get in|

|lots of veggies, with very little calories, or WW points. **I also make a similar veggie soup with fat free chicken broth as a base |

|instead of the V-8 juice. |

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|SHAKTIGIRL'S INDIAN DAHL (soup made out lentils) |

|INGREDIENTS: |

|1 package yellow lentils, 1 bunch of cilantro, butter or ghee, mustard seeds (black), turmeric, salt and pepper, 1 serrano chile very|

|thinly sliced, hing (asefetida, an indian spice you can get at ethnic stores very yellow and pungent). |

| |

|Put lentils in a huge pot with the amount of water package says - cook until tender, skimming off stuff on top occasionally. When |

|lentils are done, add all spices, chilies and about one heaping tablespoon of butter or ghee into a saucepan. Fry the spices until |

|golden (don't burn!). When they are nice and golden, dump into lentils, careful not to splatter yourself- simmer a few more minutes |

|so spices mix with the lentils. Add fresh cilantro finely chopped on each individual portion. (don't put in big pot, or cilantro will|

|turn brown and soggy) make some basmati or brown rice and spoon dahl over rice. You can make chapatis or use wheat tortillas to scoop|

|up the dahl. Dahl is a perfect protein, and low fat. |

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|APHRAEL'S MOM'S SOUP |

|It's basically a macaroni barley beef and tomato broth soup - it's an improv everytime but always delish :P you make the beef broth -|

|either buy it already made - or use beef boulion cubes - about 4 cups of water for the broth - i think it's one boulion cube per cup |

|- (the package will give proper directions - set aside in bottom of your pot brown any meat that you are using in your soup - i like |

|to use stewing beef ( you can use ground anything ) for a vegetarian option use vegetables - i brown it with a bit of oil and onions |

|- then i add the broth - and a half a can of tomato juice (spagetti sauce or stewing tomatoes also work if you don't have any tomato |

|juice on hand) - i season it to taste with salt and pepper - throw in a few peppercorns - a bay leaf - and some oregano - i also like|

|to use an italian blend of herbs - throw in half a cup of barley - simmer for about an hour - then i add some pasta - macaroni is |

|tradition but any small pasta will do - simmer just until pasta is tender - then eat with some fresh bread and butter - mmmmm yummy |

|:P |

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|DeNISEY'S CHICKEN AND DUMPLINGS |

|INGREDIENTS: |

|whole chicken, onions, pepper/salt, can/roll of biscuit dough (the kind you pop open). |

| |

|Boil chicken w/ onion, pepper/salt until so tender it falls off the bone. Take chicken out of water and continue to de-bone. Cut |

|biscuit dough into cubes (no real measurement needed). Cover in flour so it doesn't stick. Place in same water used for chicken. |

|Bring to boil for approx. 10-15min. or until biscuit is fluffy and cooked through. Return chicken to pot w/ biscuits and reheat |

|another 5min. Will produce a broth on its own. put in bowls-it's a soup type thing. Very yummy and reminds me of my granny. |

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|Entrees |

|ROSEBUD'S EGGPLANT BAKE |

|INGREDIENTS: |

|2 large eggplants, 1 handful of torn up basil leaves, 1 jar of marinara sauce, Garlic (as much as you like), 2 cups low fat shredded |

|mozzerella. |

| |

|Slice the eggplant into thick slices. Oil the bottom of a cooking pan. Layer the eggplant with marinara sauce, cheese, basil and |

|garlic. Finish with cheese. Cover with foil and bake in an oven at about 300 degrees until eggplant is soft. For the last 5 mins |

|broil the top so the cheese gets crispy. It's REALLY good and reheats well. |

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|STARBURST'S ENCHILADAS |

|Depending on whether you like ground beef, chicken, or are a vegetarian, this recipe will work for you! |

| |

|Ingredients: |

| |

|Start the Zatarain's stuff first- it takes the longest! Preheat oven to temp on back of Old El Paso can (either) MEAT: 1 lb. boneless|

|skinless chicken breast, cubed OR 1.5 lbs of ground meat, OR no meat. Cook meat in skillet (chicken til white, beef til brown). (A |

|note here: Adrian loves beef and I love chicken, so I make half and half!) Line up tortillas in large glass rect. casserole dish |

|(like you would use for lasagna). Next pour 1/2 can of each sauce onto the meat (if you are using chicken and beef, 1/4 can) STIR. |

|Now spread Zatarain's stuff on the inside of the tortilla (I do about 1 1/2 big spoonfuls). Then add the meat (ration evenly), Then |

|cheddar. Roll tortillas tight. Mix the rest of the sauce together, and pour ontop of tortillas. Then sprinkle as much cheddar as you |

|want on top. (I use tons!) Bake for 15-20 minutes (depending on how crispy you want the top to be). While baking, make Lipton rice |

|for a side dish (and refried beans, if you like them) Let cool for a couple of minutes, then top with sour cream and black olives. |

|This makes enough for 4 people, at least! Leftovers are great, too! (This is very easy to make, if you think it looks scary!) |

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|BRIGHTEYES CHOPS AND RICE |

|INGREDIENTS: |

|Pork chops (cheap cuts work fine)--about 4 or whatever you want/have, 4 cans Campbell's Beef broth, undiluted,2 cans uncooked white |

|rice. Corningware pan big enough for all of it, or any heavy ovenproof pan with tight fitting lid (also oven proof). |

| |

|Brown chops on stove top. Pour broth into Corningware pan. use caan to measure rice (twice as much rice as broth, and you can adjust |

|recipe to about any amount, as long as your pan is the right size!). Place browned chops on top of rice and broth, lid on pan and po |

|inti oven at 350 degrees. Bake for about one hour. When rice is tender, it is done. Chops will be tender, too. If you are in a |

|hurrry, turn the oven up some and cook for less time. If things get delayed, turn oven down and it will hold. Yummy salad I like with|

|this: bed of lettuce, scoop of cottage cheese, canned fruit, (pears, peaches, pinapple, mixed, mandarin oranges...) |

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|COULORCHICK'S UKRANIAN SWEET AND SOUR MEATBALLS (Recipe By: Co-op cookbook) |

|INGREDIENTS: |

|1 pound beef ground, extra lean, raw, 1/4 cup milk, skim, 1/2 cup bread crumbs, 1 whole egg white -- salt & pepper to taste, 1/2 cup |

|sugar, brown, 1/4 cup vinegar, 1 cup ketchup, 1 cup water, 1 tablespoon Worcestershire sauce, 1 dash garlic, 1 dash cayenne. |

| |

|Mix meat, bread crumbs, milk, egg, and salt and pepper, until combined well. Shape into 1" balls, then brown in fry pan. Drain any |

|grease that may result. Mix sauce ingredients together, then pour over top of browned meat balls. Heat through at least, leaving to |

|simmer for a while is better. 9 WW points per serving. If half of the meat is substituted with ground chicken or turkey- 8 WW points.|

|(if no extra sauce is taken - only 8 WW POINTS) Serving Ideas : excellent with mashed potatoes, or rice. |

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|EMRGINGSOUL'S BACON |

|1 package bacon. place in hot pan. fry until brown. YUMMMMMM |

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|MOMMABEE'S LINGUINE WITH WITH CLAM SAUCE |

|INGREDIENTS: |

|8 ounces linguini, cooked, 1 can Progresso White Clam Sauce, 1 can diced or minced clams, drained, 1 tablespoon olive oil |

|(approximately), Oregano, sprinkle to taste, a little salt and pepper, Sliced black olives, Parmesan cheese. |

| |

|Cook linguini according to directions on box. Put clam sauce, drained clams, olive oil, oregano, salt and pepper in a small saucepan.|

|Bring to a boil over medium heat, stirring occasionally. When it comes to a boil, put a cover on it, turn the heat down to simmer, |

|and it's ready when you are. Just put some cooked linguine on your plate and spoon the clam sauce over it. Top it off with sliced |

|black olives and Parmesan cheese. Serve it with garlic bread or Texas toast, or whatever suits your fancy. Makes 2-3 servings |

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|APHRAEL'S MEAT LOAF |

|INGREDIENTS: |

|1 package of ground anything - i prefer beef. 1 egg, salt and pepper to taste, garlic powder to taste (sorry all i just toss it it |

|probably about a teaspoon or so), crushed crackers or bread crumbs, ketchup. (for those that like it hot - tobasco or pepper sauce |

|works wonders in this recipe). |

| |

|Mix all together - put into a loaf pan and bake (again how long i am not sure) i say check it in about half an hour - (btw this is |

|the same for hamburgers - but instead you use BBQ sauce instead of ketchup - and shape into patties and fry). serve with veggies and |

|potatoes or rice |

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|WILDSNOWFLAKE'S PASTA WITH ESCAROLE AND SAUSAGE |

|Make some pasta. Rigatoni or shells work better than spaghetti. Brown some sausage (fake or real)... about three links would do... |

|try to cut them up into small chunks either before or after cooking them. If you want, add some garlic to the skillet while the |

|sausage is browning. After the sausage has browned, add a carton of chicken (or veggie) broth and a can of rinsed beans (usually |

|canelli or other white bean) to the sausage/garlic mix and bring to a boil. When skillet is boiling, add about a half head of |

|wellrinsed escarole and let cook for about 10 minutes or until the leaves have wilted completely. Add mixture to pasta. You can |

|either have lots of broth and serve it as a soup, or use the broth as more of a brodo sauce for the pasta. Add salt and pepper to |

|taste. Yummy. |

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|ICEMAIDEN'S BEEFY DAIRY CASSEROLE |

|INGREDIENTS: |

|1lb extra lean ground beef, 1/4-1/2 cups diced onion , 1 can cream of mushroom soup, 1 can niblets corn, 1/2-1cup cream cheese, 1/2 |

|cup milk, 2 cups or so of raw macaroni. |

| |

|Fry onion and ground beef together until the beef is no longer pink. Meanwhile, boil water for pasta. Drain any fat from ground beef.|

|Combine creamcheese and milk using fork to remove the large lumps . Add cream cheese mixture , mushroom soup and corn to ground beef |

|, stir well. When pasta is done, drain and add to mixture add s^p to taste . Can be heated on the element on the stove to save time |

|or put into a 350 oven for 1/2 an hour . Enjoy ! |

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|SERENADE'S SWEET AND SOUR MEATBALLS |

|INGREDIENTS: |

|2lbs hamburger, salt and pepper, 1 onion. Sauce: 1and 1/2 cups brown sugar, 3/4 cup of vinegar, 3/4 cup of water, 1 TBSP dry mustard,|

|1 cup of ketchup. |

| |

|Mix first 3 ingredients; make into meatballs. Mix sauce in large casserole. Add meatballs. Bake 1 1/2 to 2 hours at 350F. Baste |

|occasionally. This recipe is always a huge hit. I also add rolled oats and an egg to the hamburger mixture. |

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|Desserts |

|FANCILADI'S CANDY BAR CAKE |

|INGREDIENTS: |

|2 c. all-purpose flour (I use Gold Medal), 1-1/2 tsp baking soda, 1/2 tsp salt, 1-1/2 c. sugar, 1/2 c. butter, softened, 3 eggs, 1 |

|tsp vanilla, 4 oz. unsweetened baking chocolate, melted & cooled 1 c. buttermilk, 1 can (14oz) sweetened condensed milk (not |

|evaporated milk), 1/2 c. caramel topping, 1 bag (13.3oz) fun-sized Snickers, chopped, (about 3 c.), 1/2 c. chocolate ready-to-spread |

|frosting. |

| |

|Heat oven to 350 degrees. Grease bottom and sides of 13x9x2 pan and lightly flour. (I use Baker's Joy) Mix flour, baking soda & salt;|

|set aside. Beat sugar & butter with electric mixer until fluffy. Beat in eggs, one at a time, until smooth & blended. Add vanilla. |

|Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour|

|into pan. Bake 35-40 min. Immediately poke top cake all over with a toothpick or fork. Mix condensed milk & caramel topping; spoon |

|over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in a small bowl and microvave on high 20-30 |

|seconds or until pourable; drizzle over cake. Cool cake about 1-1/2 - 2 hours before serving. Makes 16 servings of decadence! |

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|CLOUDY9LOVE'S EASY FLUFF STUFF |

|INGREDIENTS: |

|1 11oz can of mandarin oranges, 1 20oz can of pineapple chunks, 1 banana, 1 1/2 cups mini marshmallows, 1/2 cup flaked coconut |

|(optional), 1/4 cup chopped almonds (optional), 1 8oz vanilla yogurt. |

| |

|Drain canned items. Toss 'em together. Slice in banana just before serving. 2-4. I generally double the recipe. |

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|TOE'S CHEESCAKE |

|All you do is make a jello cheesecake out of the box, and get a container of that strawberry glaze from the store, like what you make|

|strawberry shortcake with. Add some sliced strawberries & kiwis and some raspberries/blackberries/blueberries/pineapple and put it |

|all over the top of the cheesecake. That's it, very simple, very Y.U.M. |

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|ISSA's GUILT-FREE STRAWBERRY SHORTCAKE: |

|INGREDIENTS: |

|1-2 angel food cake(s) (depending on the size of the dish); 3 packets sugar free strawberry jello; 1 bag frozen strawberries; 1 large|

|container fat-free cool whip. |

| |

|Crumble angel food cake to cover the entire bottom of your dish. (I prefer to leave the chunks fairly large so the bottom remains |

|cake-y!) Heat 3 cups water to boiling and mix in the three packets of jello. Add frozen strawberries to the jello and allow them to |

|thaw. If they are whole strawberries, you will need to cut them up into halves or smaller. I just use a spoon to hold them once |

|they're thawed and cut them with a knife against the spoon. Pour jello/strawberry mixture over angel food cake and put in fridge to |

|set. Once set, spread top with cool whip. 1 3" square piece is only 1 WW point!!! This recipe can be altered to use really any kind |

|of fruit/jello combination, like mandarin orange, pineapple, etc. |

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|STARBURST'S WONDERBARS |

|INGREDIENTS: |

|1 bag shredded coconut, 1 bag choc chips, 1 can Eagle brand sweet milk (I think that's what it's called- It's the thick stuff), 1 box|

|graham cracker crumbs, 1 small bag of nuts of your choice (I use walnuts). |

| |

|Mix 1 cup graham cracker crumbs with 1/2 stick of butter (softened). Spread the paste on the bottom of a glass cake dish. Then layer |

|choc chips, nuts. Then sprinkle plenty of coconut ontop. Then drizzle the milk evenly across until most of it is covered. Bake for |

|15-20 minutes @ 350 degrees or until the edges are a bit golden. THIS IS SO YUMMY WARMED UP and adding ICE CREAM! (my ultimate pms |

|recipe) |

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|GENUINE'S DARK CHOCOLATE MOUSSE: Recipe from "Recipes 1-2-3" Reproduced by permission from Viking. Copyright © 1996 by Rozanne Gold. |

|Serves 6 to 8. |

|INGREDIENTS: |

|4 extra-large eggs, separated, 7 oz. excellent-quality semisweet chocolate, 1/3 cup hot, strong coffee. |

| |

|Separate the eggs. Chop the chocolate into small pieces. Place the chocolate, hot coffee, and egg yolks in a blender and blend |

|thoroughly. Beat the egg whites with a pinch of salt until stiff. Fold the egg whites together with the chocolate mixture. Mix gently|

|but thoroughly. Pour the mousse into a souffle dish. Chill. Garnish with grated chocolate if desired. ADD-ONS: Serve with |

|rum-flavored whipped cream. |

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|CHOUFLEUR'S JELLO SHOOTERS: |

|These have a considerable amount of jello... uh, no... that's not it, a considerable amount of alcohol, so be responsible!!! You can |

|use sugared or sugar free jello, however, it's easier to dissolve the sugar free jello from experience. However, there are a heck of |

|a lot more of sugared jello flavours. I put them in ice cube tray containers... usually spray them very, very, very quickly with pam |

|or something of the sort. You can interchange... but the basic recipe is: 2 packages of jello 1 cup of boiling water 1/2 cup of |

|alcohol So, have fun... and be responsible!!! Here a few of my faves... Fuzzy Navels : use orange jello and peach schnapps/ Tequila |

|Sunrises : Lime jello and tequila with a dash of grenadine a little later in the setting / Cape cods : Cranberry jello and vodka/ |

|Grape and vodka is good. |

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|FANCILADI'S Amish Friendship Bread Starter |

|Makes 4 cups of starter. Prep Time: 30 Minutes. Ready in: 216 Hours 40 Minutes. " Make something special to share with a friend! This|

|delicious starter can make a variety of breads. Do not use metal containers or utensils. " Ingredients: 1 (.25 ounce) package active |

|dry yeast, 1/4 cup warm water (110 degrees F/45 degrees C), 3 cups all-purpose flour, divided, 3 cups white sugar, divided, 3 cups |

|milk. |

| |

|Directions: 1- In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic |

|container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and |

|dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. 2- On|

|days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. 3- Day |

|10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this |

|recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 |

|day process over again (beginning with step 2). Note: Once you have made the starter, you will consider it Day One, and thus ignore |

|step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will |

|take at least 3 hours at room temperature to thaw before using. ~~~~~ |

| |

|Amish Friendship Bread: Makes 2 - 9x5 inch loaves. Prep Time: 40 Minutes. Cook Time: 1 Hour. Ready in: 1 Hour 40 Minutes. " A sweet |

|cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts! " |

|Ingredients: 1 cup Amish Friendship Bread Starter, 2/3 cup vegetable oil, 3 eggs, 2 cups all-purpose flour, 1 cup white sugar, 1 |

|teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, 1 teaspoon vanilla extract. |

|Directions: 1- Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans. 2- In a large bowl, combine the Amish |

|bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 |

|1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans. 3- Bake in preheated oven for 50 to 60 |

|minutes. and another ~ |

| |

|Amish Friendship Bread: Makes 2 loaves. Prep Time: 20 Minutes. Cook Time: 50 Minutes. Ready in: 1 Hour 10 Minutes. " A delicious way |

|to use your Amish Friendship Starter. It's packed with apples, nuts and spices. " Ingredients: 2 cups all-purpose flour, 1 cup white |

|sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon salt 1 cup Amish Friendship |

|Bread Starter, 3 eggs, 2/3 cup vegetable oil, 1 tablespoon vanilla extract, 1 cup chopped walnuts, 2 apples - peeled, cored and |

|finely chopped . |

| |

|Directions: 1- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, |

|baking powder, cinnamon, baking soda and salt, set aside 2- In a large mixing bowl, stir together the Amish Friendship Starter, eggs,|

|oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the|

|batter evenly between the two prepared pans. 3 Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a|

|loaf comes out clean. >>> You may substitute different fruits for the apples; apricots are great! |

|[pic] |

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