The following is a list of recipes contained in this file. Your best
bet is to do a text search for what you are looking for, using a word
processor or text editor.

AHA Herb Mix
Ambrosia Spread
Apple Butter #1
Apple Butter #2
Apple Butter #3
Apple Chutney #1
Apple Chutney #2
Applesauce Cake Bread In A Jar (Oven Method)
Apricot-Raisin Jam
Banana Butter
Basic Cookie Mix
Basic Honey Mustard
Basic Mustard and Variations
Bourbon-Orange Bread
Bread Pudding With Raisins
Brownie Mix
Cajun Spice Mix
Candied Citrus Peel
Candied Pineapple
Champagne Jelly
Champagne Mustard
Cheddar Beer Cheese
Cherry Butter
Chili Sauce
Chocolate-Date Bread
Christmas Carrot Bread
Cinnamon Ornaments
Cinnamon Ribbon Bread
Cookie Crumb Crust Mix
Corn Relish
Cranberry Conserve
Cranberry Fruit And Nut Bread
Cranberry-Apple Bread
Crockpot Pumpkin Bread In Jars
Crossroads Curry Powder
Dijon Mustard
Dried Orange And Lemon Peel
Easy Christmas Stollen
Fish Mix
Flaky Pie Crust Mix
Friendship Cake
Fruit Vinegar (Berry Vinegar)
Fudge Sauce
German Style Mustard
Gift Baskets - Ideas #1
Gift Baskets - Ideas #2
Granola Mix
Hearty Soup Mix
Home-Made Vanilla Extract
Honey Mustard (From Jane Brody's Good Food Gourmet)
Horseradish Garlic Sauce
Hot Chocolate Mix
Hot Sweet Mustard
Hot and Sweet Country Mustard
Hot and Sweet Mustard
Jar Breads (multiple recipes)
Kahlua Carmel Popcorn
Kahlua Cocoa Balls
Kahlua Crystalized Nuts
Kahlua Gingerbread People
Kahlua Spiced Peaches
Kay's Saltless Seasoning
Kitchen Gifts
Lemon Cranberry Relish
Lemon Curd
Lemon Honey Spread
Lime Mustard
Maple Honey Butter
Meat Mix
Mexican Chocolate Sauce
Mustard - Variations
Orange sauce
Pancake Mix
Pear-Walnut Bread
Piccalillis
Pineapple Upside-Down Loaf
Poultry Mix
Pumpkin Bread With Orange Sauce
Raspberry Almond Christmas Bars
Rocky Road Candy
Sloppy Joe Seasoning Mix
Southwest Chile Mustard
Spiced Pumpkin Butter
Spicy Christmas Ornaments
Spicy Mustard
Suggested Herb Mixes for Meat, for Fish and for Poultry
Sweet and Spicy German-Style Mustard
Tarragon Mustard
Tomato Chutney
Tomato Mustard
Wine Mustard
Zucchini Relish

Now for the recipes...


-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Maple Honey Butter
Keywords: Topping, Pancakes, Breakfast, Gift

    1/2 c  Honey
    1/2 c  Maple syrup
    1/2 c  Butter

Great on pancakes!

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Champagne Mustard
Keywords: Gift, Holiday, Condiment

Hi Dianna, This is a recipe that a good friend makes to give as gifts
I haven't made it, but I've received it and it was good enough to ask
for the recipe.   -Pat

2 Cups Sugar                        1-1/2 Cups Cider Vinegar
1/4 tsp. red pepper flakes          1/2 tsp. each black and white pepper
3/4 C. Champagne                    6 oz. dry Colemans Mustard
1 Stick Butter                      3 eggs beaten

Heat vinegar and sugar to disolve in large heavy saucepan.  Cool.  Add
rest of ingredient and put on low heat and bring to the boil stirring
with a wire whisk all the time.  Boil 5 minutes.  Bottle, cool, cap
and put in the refrigerator.

If you use 2 large cans of mustard, which are 4 oz. each, add one more
egg and use a whole split of champagne (small bottle).

Shared By: Pat Stockett

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Pumpkin Bread With Orange Sauce
Keywords: Gifts, Pumpkin, Bread, Holiday, Snack, Dessert

These are from Leisure Arts "Gifts of Good Taste"

Pumpkin Bread

3 1/2 c flour (ap)
2 t baking soda
1 t salt
1 t cinnamon
1 t nutmeg
1 t cloves
1 t allspicespice
3 c sugar
1 c vegetable oil
4 eggs, lightly beaten
2 c pumpkin
2/3 c water
1 1/2 c chopped pecans

Preheat oven to 350.  In large bowl, combine flour, baking soda, salt,
spices and sugar.  Add oil, eggs, pumpkin and water, beating until
well blended. Stir in pecans.  Pur into two lightly greased 9X5X5 inch
loaf pans.  Bake 1 hour or until toothpick comes out clean. remove
from pans and cool on wire racks. (Serve with orange sauce.)

Orange sauce

juice of one orange
1 T lemon juice
1 c water
1/2 c granulated sugar
3 T cornstarch
grated rind of one orange
1 egg, lighty beatne
1 t butter or oleo

In medium micro-proof bowl, combine juices and water.  Add sugar and
cornstarch, stirring to dissolve.  Stir in rind, egg and butter.
Microwave on high 5 minutes, or until mixture boils and thickens.
Allow to cool store in airtight container in reefer.  Serve warm or
cold.

The bread and sauce put in a pretty lined basket with a box of orange
spice tea make a lovely gift.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Fruit Vinegar
Keywords: Gift, Christmas, Vinegar, Condiment, Sauce

One that I've been making for a  couple of years it a Berry vinegar.
I give this along with a bottle of good olive oil and it makes a great
gift...so easy to make.  I buy those neat corked bottles from William
Sonoma and fill them one each, stick them in a gift bag, put a little
"fun gift paper" in and under the tree they go.


Berry Vinegar

       2        cups  Frozen (no sugar added) Berries
       3        Tbsp  sugar
       4        cups  vinegar (white, cider or rice)


    Put fruit into 6 cup GLASS jar.
    Sprinkle with sugar then pour on vinegar.
    Cover with lid and let stand for 2 weeks.
    Strain through double-thickness cheesecloth.
    Discard fruit.
    Pour vinegar through funnel into clean bottles and seal.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Raspberry Almond Christmas Bars
Keywords: Gift, Christmas, Cookies, Dessert, Snack

BATTER:
1 envelope pie crust mix (they say robin hood)
1/4 cup raspberry jam
1/2 cup butter, softened
2/3 cup sugar
2 eggs
2/3 cup flour
1/4 tsp salt
red and green food coloring

FROSTING:
2 tbsp butter, softened
1-1/2 to 2 cups sifted icing sugar
2 tbsp cream or milk
1 tsp almond extract

Prepare pastry mix according to package directions for one crust
unbaked pie shell.  Line an 8" square cake pan with pastry.  Spread
with raspberry jam. Cream butter and sugar together thoroughly.  Add
eggs, beating until light and fluffy.  Add flour and salt; blend well.
Divide batter in half. Color half pink and half green.  Put small
spoonfuls of each mixture alternately on jam layer.  Tap pan gently on
counter to even out the batter.  Bake in a 350F oven for 35-40 minutes
or until toothpick inserted in centre comes out clean. Cool
completely.  Beat frosting ingredients together until smooth and
creamy, adding enough icing sugar to make a spreading consistency.
Spread over cooled squares. Makes about 2 dozen bars.

Origin:  Recipes Only, Oct/87
Shared by:  Sharon Stevens  Oct/91

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Rocky Road Candy
Keywords: Gift, Candy, Chocolate, Marshmallow, Dessert

        6       oz.     semi-sweet chocolate chips
        1       oz.     square of unsweetened chocolate
        1       Tbsp.   butter
        2               eggs
        1 1/4   cups    powdered sugar
        1/2     tsp.    vanilla
        2       cups    salted cocktail peanuts
        2       cups    mini marshmallows

Melt chocolate pieces, chocolate and butter in a large saucepan over
low heat, stirring until smooth.  Remove from heat.

Beat eggs until foamy.  Mix in sugar, salt and vanilla.  Blend in
chocolate mixture.  Stir in peanuts and marshmallows.  Drop by
teaspoonfuls onto waxed paper.  Chill 2 hours or until firm.  Store in
refrigerator; remove just before serving.

From:  Debbie Carlson - Cooking Echo
Makes:  Approx. 4 dozen

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Kitchen Gifts
Keywords: Gifts, Holiday, Spices

Sorry to be sending these so late but I remember several people
talking about making gift baskets of homemade goodies for Xmas.
Thought the following spice recipes might be good inclusions to such a
gift.

I will be using baby food jars for storing and sending these for
gifts.

AHA Herb Mix
Marinade
1 serving

      1 T  Garlic powder
      1 ts Ground basil
      1 ts Ground thyme
      1 ts Ground parsley
      1 ts Ground savory
      1 ts Ground mace
      1 ts Ground sage
      1 ts Onion powder
      1 ts Ground black pepper
    1/2 ts Cayenne

  Makes about 1/4 cup.

  Combine the ingredients and store the herb mix in a spice jar.  If
you are using herbs in leaf form, combine all the ingredients, and
process them in a blender until they are ground.

  This no-salt seasoning mix is from the American Heart Association.

  Use this mixture in a Turkey Meatball Stroganoff, with anything in a
yogurt sauce, in beef stew, in place of poultry seasoning, for
examples.

  This can be made in large quantities and stored in airtight spice
jars. If you start with herbs that are in leaf form, use 1 1/2 tsp
each of basil, parsley and sage, and 1 1/4 tsp of thyme and savory.

  Found in: Jane Brody's Good Food Gourmet
  Posted by: Sheila Exner - November 1991


Cajun Spice Mix
Marinade
Servings:  2

  1 1/8 c  Sweet paprika
    1/4 c  Cayenne
    1/4 c  Freshly ground black pepper
      2 T  Oregano
      2 T  Onion powder
      2 T  Thyme leaves
      1 T  Celery seed
  1 1/2 ts Garlic powder

  Makes about 2 cups

  Grind the ingredients together in a blender or food processor, and
store the mix in spice jars.

  This is marvelous on fish fillets, obviating the need for any other
flavoring, including fat.  Try it, too, on shellfish, in pasta dishes,
or on baked potatoes.

  Recipe devised by Pat Zito, author of the Supermarket Guide to
Cholesterol and Saturated Fat Found in: Jane Brody's Good Food Gourmet
Posted by: Sheila Exner


Kay's Saltless Seasoning
Marinades
Servings:  4

      1 T  Whole cumin seed
      5 ea Whole cloves
      1 ts Cardomon seeds*
      1 ea 4 inch stick cinnamon
      1 ts Black peppercorns
      3 ea Bay leaves
    1/2 ts Freshly grated nutmeg
     12 ea Allspice berries
    1/4 c  Dried parsley flakes
      2 T  Freeze-dried minced onion
      2 T  Ground tumeric
      4 ts Ground coriander
      3 T  Fenugreek seeds
      1 ts Ground ginger
      2 T  Celery seeds
      3 c  Powdered nonfat milk

  Make about 4 cups

  *Remove cardamon seeds from the pods.

  Combine the ingredients in a bowl and grind them in batches in a
spice or coffee grinder or in a mini-jar of a blender until the
seasoning is finely powdered.  Store the seasoning in spice jars.

  Kay Buttenheim of Mount Kisco, New York, is an herb enthusiast and a
wonderful, health-conscious cook who prepares vats of this seasoning
to use as gifts as well as at home.

  Kay says she uses the seasoning on fish and chicken, in soups, curry
sauces, Bloody Marys, and on vegetables like winter squash.

  Found in: Jane Brody's Good Food Gourmet
  Posted by: Sheila Exner

Title: Suggested Herb Mixes for Meat, for Fish and for Poultry
Marinades
Servings:  1

Meat Mix
      1 x  Thyme
      1 x  Basil
      1 x  Savory
      1 x  Fennel
      1 x  Lavender
Fish Mix
      1 x  Fennel
      1 x  Marjoram
      1 x  Savory
      1 x  Sage
      1 x  Thyme
Poultry Mix
      1 x  Tarragon
      1 x  Rosemary
      1 x  Marjoram
      1 x  Basil
      1 x  Dill

  The above dry herb mixes can be prepared using equal amounts of the
herbs or using more of one and less of another, to your individual
taste.  Combine the ingredients and store the mixes in airtight jars.

  From: Jane Brody's Good Food Gourmet
  Posted by: Sheila Exner

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Lemon Honey Spread
Keywords: Lemon, Sauces, Gift, Holiday, Topping

Shared by Jo Schekman

    1 lb. sugar
    4 oz butter
    Finely grated rind and the juice from 4 lemons.(try to avoid the
                  white part when grating, as this tends to be
                  bitter), and strain the juice.
    4 eggs

    Beat the eggs just a little, put all ingredients into a double
boiler or a bowl standing in hot water. Cook slowly until thick,
checking every now and then to make sure all the water in the bottom
pan hasn't boiled away. Should be nice and thick and smooth. Put into
HOT jars, and cover when cold.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cranberry Conserve
Keywords: Holiday, Cranberry, Gift, Relish

Getting in the Holiday mode...  This makes a nice gift.  I sure missed
cranberries last year!  Couldn't find 'em down here...  :(


4 cups cranberries  (1 lb. pkg. cranberries is about 3 3/4 cups)
2/3 cup boiling apple or pineapple juice
1/4 lb. seedless raisins
1 orange, sliced, seeded, & cut small
1 1/2 lbs. sugar
1/2 lb. walnut or filbert meats, cut in pieces

Wash the cranberries & put them in a large pot. Add 2/3 cup cold water
& cook until the skins break. Force through a strainer or food mill.
Add the apple or pineapple juice, raisins, orange & sugar. Bring to a
boil, then simmer for 20 minutes. Add the nuts. Spoon into clean hot
jars, close the jars, & process in a boiling water-bath for 10-15
minutes.

7 - 8 oz. jars

from The Fannie Farmer Cookbook

Gail - Miami, FL

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Jar Breads (multiple recipes)
Keywords: Bread, Jar, Gifts, Crock Pot

Here are some Unusual Bread Recipes I received from another Conference
and wanted to share with others....

     CROCKPOT PUMPKIN BREAD IN JARS

     1         cup       ALL-PURPOSE FLOUR
     1-1/2     tsp       BAKING POWDER
     1         tsp       PUMPKIN PIE SPICE
     1/2       cup       BROWN SUGAR, firmly packed
     2         TBS       VEGETABLE OIL
     2                   EGGS
     1/2       cup       PUMPKIN (canned)
     4         TBS       RAISINS or DRIED CURRANTS, finely
                           chopped

     In small bowl combine flour, baking powder and pumpkin pie
     spice; set aside.

     In med. mixing bowl combine brown sugar and oil; beat till
     well combined.  Beat in eggs. Add pumpkin; mix well. Add
     flour mixture. Beat just until combined. Stir in raisins.

     Pour pumpkin mixture into 2 well-greased and floured
     1/2-pint straight-sided canning jars. Cover jars tightly
     w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4
     qt. crockery cooker with liner in place. Place jars atop
     crumpled foil.

     Cover; cook on high setting for 1-1/2 to 1-3/4 hours or
     until a wooden toothpick inserted near centers comes out
     clean.

     Remove jars from cooker; cool 10 minutes in jars. Remove
     bread from jars. Cool thoroughly on wire rack. Makes 2
     loaves.

     FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.

     WARNING:

     Use only CANNING JARS for this recipe.  Others may not be
     tempered to withstand the heat.  Do NOT use coffee or
     vegetable cans as most contain lead and are painted or
     sealed with materials that may give off toxic gases when
     heated.

     Taken from "Better Homes and Gardens New Crockery Cooker"

     This recipe doesn't say you can seal them up and store them
     in your pantry but my Kerr Canning book recipe says you can;
     here's how:

     Remove jars from the oven one at a time, wipe rim of jar
     clean; put on lid and ring and screw on tightly.

     Jars will seal as the cake cools.  Store like canned goods.

     If you'll be giving these as gifts, take a piece of
     decorative cloth (about 1-inch larger in circumference than
     the lid or as large as you'd like) and put it on top of the
     lid, then screw on the ring. Make sure you screw the lid on
     very tightly. I like to use pinking shears to cut the cloth
     out with.


     APPLESAUCE CAKE BAKED IN A JAR (Oven Method)
     --------------------------------------------
     2-2/3     cups      SHORTENING
     2-2/3     cups      SUGAR
     4                   EGGS
     2         cups      APPLESAUCE
     2/3        cup      WATER
     3-1/3     cups      ALL-PURPOSE FLOUR, sifted
     1/2        tsp      BAKING POWDER
     2          tsp      BAKING SODA
     1-1/2      tsp      SALT
     1          tsp      CINNAMON
     2          tsp      CLOVES
     2/3        cup      NUTS, chopped (optional)
     ------------------------------------------------------------
     Cream together the shortening and sugar. Beat in the eggs,
     one at a time until the mixture is light and fluffy. Add the
     applesauce and water; set aside.

     Sift together the flour, baking powder, baking soda, salt,
     cinnamon and cloves. Blend the dry ingredients into the
     applesauce mixture. Fold in the nuts.

     Fill well greased pint (wide mouth) jars half full.

     Bake in preheated 325-degree oven for 45 minutes.

     Remove jars from the oven one at a time, wipe rim of jar
     clean; put on lid and ring and screw on tightly.
     Jars will seal as the cake cools.  Store like canned goods.

     If you'll be giving these as gifts, take a piece of
     decorative cloth (about 1-inch larger in circumference than
     the lid) and put it on top of the lid, then screw on the
     ring. Make sure you screw the lid on very tight.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Christmas Carrot Bread
Keywords: Bread, Carrot, Holiday, Gift

2 c ap flour           1 1/2 c chopped pecans
1 1/2 c sugar          4 eggs
2 t baking soda        2 (7 1/2oz) jars junior
2 t ground cinnamon      carrots baby food
1 t salt               1 c shredded carrots
3/4 c vegetable oil

Heat oven to 350'. Grease and flour 2 (8 1/2 x 4 1/2-inch) loaf pans;
set aside. In a small bowl, sift together flour, sugar, b.soda,
cinnamon and salt. Stir in nuts and set aside. In a lrg mixing bowl,
beat eggs. Blend in junior carrots, shredded carrots and oil. Stir in
flour-nut mixture. Stir until combined. Pour into prepared pans and
bake for 1 hr or until test done. Cool in pans for 10 min. Remove from
pans and cool on wire rack. Author's comment: This bread makes
wonderful Christmas gifts, plus freezes beatifully.

From: Home Cooking magazine 12-91 issue Note: ap flour means all
purpose flour

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Basic Mustard and Variations
Keywords: Condiments, Mustard, Gifts

1 cup

      1/4  cup dry mustard
      1/4  cup white wine vinegar
      1/3  cup dry white wine
        1  tsp sugar
      1/2  tsp salt
        3  egg yolks

Blend all ingredients except egg yolks and let stand 2 hours.
Beat egg yolks into mixture.  Cook, stirring constantly, over hot
(not boiling) water until slightly thickened, about 5 minutes.
Cover and store in refrigerator for up to a month.

LIME MUSTARD:
      3/4  tsp grated lime peel
    1 1/2  tsp lime juice

When adding egg yolks, also add lime peel and juice and follow
basic mustard recipe.  Serve with lamb, chicken or fish.

TARRAGON MUSTARD:
      1/2  tsp crushed tarragon

When adding egg yolks, also add tarragon and follow basic mustard
recipe.  Serve with lamb, chicken, shrimp or steaks.

SPICY MUSTARD:
      1/4  tsp ground turmeric
      1/4  tsp ground cloves

When adding egg yolks, also add turmeric and cloves and follow
basic mustard recipe.  Serve with ham, hamburgers or hot dogs.

TOMATO MUSTARD:
        1  tsp paprika
        1  Tbsp chopped pimento
      1/2  cup tomato paste

When adding egg yolks, also add paprika, pimento and tomato paste
and follow basic mustard recipe.  Serve with seafood, hamburgers,
hot dogs or ham.

Colorado Cache Cookbook (1978)
From the collection of Jim Vorheis

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Dijon Mustard
Keywords: Condiments, Mustard, Gifts

2 cups

        2  cups dry white wine
        1  cup chopped onion
        2  cloves garlic, minced
        4  ounces dry mustard
        2  Tbsp honey
        1  Tbsp vegetable oil
        2  tsp salt
           Few drops Tabasco sauce

Combine wine, onion and garlic.  Heat to boiling.  Lower heat and
simmer 5 minutes.  Pour mixture into bowl and cool.  Strain wine
mixture into dry mustard in a small saucepan, beating until very
smooth.  Add remaining ingredients.  Heat slowly, stirring
constantly until mixture thickens.  Cool.  Pour into a non-metal
container and cover.  Chill at least 2 days to blend flavors.

Colorado Cache Cookbook (1978)
From the collection of Jim Vorheis

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Piccalillis
Keywords: Relish, Gift, Condiment

This is my grandmothers recipe which she wrote inside one of her
cookbooks in 1938.  I had a hard time reading it, although I'm sure of
the ingredients, the directions are not very clear.  Of course the
canning directions have changed a lot since then.  I would pack it in
pint jars, leaving 1/4 inch head space and process 10 minutes in a
boiling water bath.

           1 quart green tomatoes
           1 large bunch celery
           2 large sweet red peppers
           2 large sweet green peppers
           2 large mild onions
           1 small head cabbage
           1/2 box salt

Chop ingredients and sprinkle with salt.  Cover all with water and let
stand overnight.  In the morning strain through cheesecloth to remove
all the liquid possible.  Add 3 cups vinegar 1 pound brown sugar 1
tbsp. mustard seed 1 tbsp. turmeric Bring to a boil, lower heat and
simmer until clear.  Pack in 1 quart jars and seal.

Shared By: Pat Stockett

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Zucchini Relish
Keywords: Relish, Gift, Zucchini

Grind and let stand overnight  10 Cups squash  4 Cups Onions, 5 Tbsp.
Kosher Salt.

Drain and Rinse well with cold water.  Add 2-1/4 Cups vinegar, 3-1/3
Cup sugar, 1 tsp. each Nutmeg, dry mustard, turmeric, and cornstarch,
2 tsp. celery seed, 1/2 tsp. black pepper.

Grind 1 red and 1 green pepper and add.  Cook 10 - 15 minuites.  Pack
in jars and seal.

Process in boiling water bath. Pints 15 minuites.

From: Mrs. Malsbury
Shared By: Pat Stockett

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Crossroads Curry Powder
Keywords: Spice, Curry Powder, Gift

      2 tb Tumeric, ground
      2 tb Coriander Seeds
      1 tb Black Peppercorns
     12 ea Cloves, whole
  1 1/2 ts Cumin Seeds
      1 ts Cardamom Seeds
      1 ts Cinnamon, ground
      1 ts Fennel Seeds
  1 1/2 ts Fenugreek
    1/2 ts Ginger, ground
    1/2 ts Cayenne Pepper Flakes
      1 ts Chili Powder, ground

Grind to a coarse powder in a coffee mill or blender, or follow
ancient tradition by using mortar and pestle.

  From The Gazette, 91/04/10.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cranberry-Apple Bread
Keywords: Loaf Bread, Holiday, Cranberry, Apple, Bread, Snack, Dessert, Gift

1 1/2   cups all-purpose flour
1 1/2   t    baking powder
1/2     t    salt
3/4     t    cinnamon, ground
1/2     t    nutmeg, ground
1/8     t    cloves, ground
1/2     cup  butter or margarine, softened
3/4     cup  dark-brown sugar
2            eggs
1/3     cup  milk
3/4     cup  coarsley chopped cranberries
3/4     cup  finely chopped apple
3/4     cup  chopped walnuts
             GLAZE
1/2     cup  confectioners' sugar
2       t    milk

Preheat oven to 350 degrees F. To make bread, combine flour, baking
powder, salt, cinnamon, nutmeg, and cloves in a large bowl until well
blended. In another large bowl, beat butter and sugar until light and
creamy. Beat un eggs, one at a time, until well blended.
Alternatelybeat flour mixture and milk into butter-and-sugar mixture,
beginning and ending with the dry ingredients. Stir in cranberries,
apples, and walnuts until just commbined.  Turn into greased and
floured 9x5-inch loaf pan. Bake about 50 minutes, or until a wooden
pick inserted in the center comes out clean. Cool bread 10 minutes in
the pan on a wire rack. Remove loaf from pan and cool completely on
rack. To make glaze, combine confectioners' sugar and milk in a bowl
until smooth. Drizzle over bread. Yield: 1 loaf Preparation time: 20
Minutes Baking time: 50 minutes

Recipe from: Parnets magazine, November 1986

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Chocolate-Date Bread
Keywords: Loaf Bread, Holiday, Chocolate, Date, Bread, Dessert, Snack, Gift

Bread:
1       pkg  date-bread mix (17 ozs.)
1/4     cup  unsweetened cocoa powder
1 1/4   cups milk
1            egg
Glaze:
1       oz   semisweet chocolate (one 1-oz square)
1       T    butter or margarine
3/4     cup  confectioners' sugar
1-2     T    hot water
             Walnut and pecan halves, for garnish

Preheat oven to 350 degrees F. To make bread, combine date-bread mix
and cocoa in a large bowl until completely blended. Stir in milk and
egg until thoroughly combined. Turn batter into a greased and floured
8 1/2 x 4 1/2-inch loaf pan. Bake 45 to 55 minutes, or until a wooden
pick inserted in the center comes out clean. Cool bread 10 minutes in
the pan on a wire rack. Remove from pan and cool completely on rack.
To make glaze, melt chocolate and butter, stirring constantly over
very low heat, until smooth. Remove from heat. Stir in confectioners'
sugar until stiff. Stir in water until glaze is smooth and of
spreading consistency. Smooth glaze over bread with walnut and pecan
halves. Yield: 1 loaf Preparation: 15 minutes Baking time: 45 to 55
minutes

Recipe from: Parnets magazine, November 1986

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Pineapple Upside-Down Loaf
Keywords: Bread, Holiday, Pineapple, Dessert, Snack, Gift

8       ozs  pineapple rings, drained
4            maraschino cherries, halved
2       pkg  coffee cake mix (10.5 ozs. each)
2            eggs
1       cup  milk, divided

Preheat oven to 350 degrees F. Generously butter the bottom and sides
of an 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half. Place
4 pineapple-ring halves decoratively on the bottom of the prepared
pan, and the remaining 4 halves standing along the long side of the
pan. Place cherry halves, cut-side-down, in the center indentations
of the pineapple-halves. Sprinkle bottom and sides of the pan with 1
1/2 packets of the crumb mixture from coffee-cake mix. Discard
remaining crumb mixture. Prepare bags of coffee-cake mix with eggs as
package directs, but use the milk instead of water called for. Squeeze
batter from both bags gently over streusel, pineapple, and cherries.
Let stand 10 minutes. Tap pan gently on counter to release any air
bubbles. Bake 40 to 50 minutes, or until a wooden pick inserted in the
center comes out clean. Let cool on a wire rack for 20 minutes. With a
long, serrated knife, cut the top of the bread level with the top of
the pan. Invert bread onto a serving plate while warm. To serve, cut
with a sharp (not serrated) knife.

Yield: 1 loaf
Preparation time: 10 minutes
Baking time: 40 to 50 minutes

Recipe from: Parnets magazine, November 1986

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cinnamon Ribbon Bread
Keywords: Bread, Holiday, Snack, Dessert, Breakfast, Gift

2 3/4   cups all-purpose flour
2 1/2   t    baking powder
1/2     t    salt
3/4     cup  butter or margarine
1 1/4   cups sugar, divided
3            eggs
1 1/2   t    vanilla extract
1       cup  dairy sour cream
2       t    cinnamon, ground
1/2     cup  pecans, chopped

Preheat oven to 350 degrees F.
Combine flour, balking powder, and salt in a small bowl until well
blended. In a large bowl, beat butter and 1 cup of the sugar until
creamy and light. Beat in eggs, one at a time and vanilla until well
blended. Beat in flour mixture and sour cream, alternately, beginning
and ending with the dry ingredients. In a small bowl, combine
remaining 1/4 cup sugar and the cinnamon. Spoon about one third of the
batter into greased and floured 9 x 5-inch loaf pan. Sprinkle with one
third of the cinnamon mixture. Repeat with remaining batter and
cinnamon mixture until all is used up. Sprinkle the top of the bread
with pecans, pressing them in slightly with your fingers. Bake 50 to
55 minutes, or until a wooden pick inserted in the middle comes out
clean. Cool bread 10 minutes in the pan on a wire rack. Remove from
pan and cool completely on rack.

Yield: 1 loaf
Preparation Time: 15 minutes
Baking Time: 50 to 55 minutes

Recipe from: Parnets magazine, November 1986

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cranberry Fruit And Nut Bread
Keywords: Bread, Cranberry, Holiday, Fruit, Gift, Dessert, Breakfast

3/4     cup  butter or margarine, softened
1 1/2   cups sugar
3       eggs
2 1/2   cups all-purpose flour
1 1/2   t    baking powder
1 1/2   t    baking soda
1       t    salt
1/4     t    nutmeg, ground
1 1/2   cups commercial sour cream
1       t    vanilla extract
3/4     cup  cranberries, chopped
1/2     cup  pecans, chopped
1/2     cup  golden raisins
1/3     cup apricots, dried, chopped
            Pecan halves
            Whole cranberries
1       cup powdered sugar, sifted
1 1/2-2 T   milk

Cream butter in a large mixing bowl; gradually add sugar, beating
well. Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, soda, salt, and nutmeg; add to creamed
mixture alternately with sour cream, beginning and ending with flour
mixture. Mix just until blended after each adddition Stir in vanilla.
Fold in cranberries, chopped pecans, raisins, and apricots.. Pour
batter into 2 greased and floured 8-1/2 x 4- 1/2 x 3-inch loafpans;
arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60
minutes or until a wooden pick inserted in the center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely.
arrange whole cranberries on loaf. Combine powdered sugar and milk,
mixing well; drizzle over loaves.

Yield: 2 loaves.

Recipe from: Creative Ideas For Living magazine, December 1984

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Bourbon-Orange Bread
Keywords: Bread, Holiday, Gift, Orange, Snack, Apricot

3/4     cup  butter or margarine, softened
1 1/4   cups sugar
3            eggs
2 1/4  cups all-purpose flour
1/4    t    baking soda
1/4    t    salt
1/4    cup  buttermilk
            Grated rind of one small orange
3/4    cup  walnuts, chopped
            Glaze (recipe follows)
            Dried apricots (optional)
            Twists of orange rind (optional)

Cream butter; gradually add sugar, beating until light and fluffy. Add
eggs, beating well. Combine dry ingredients. Add to creamed mixture
alternately with buttermilk, beginning and ending with flour mixture;
stir just until dry ingredients are moistened. Stir in grated orange
rind and walnuts. Spoon batter into a greased and floured 9 x 5 x
3-inch loafpan. BAke 325 degrees F. for 1 hour and 15 minutes or until
a wooden pick inserted in center comes out clean. Cool 15 minutes, and
remove from pan. Punch holes in top of warm bread with wooden pick;
pour glaze over loaf. Garnish with dried apricots and twists of orange
rind. Yield: 1 loaf

Glaze

1/2     cup sieved apricot preserves
2       T   orange juice
2       T   bourbon

Combine all ingredients in a small saucepan; bring to a boil. Remove
from heat. Yield 3/4 cup.

Recipe from: Creative Ideas For Living magazine, December 1984

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Easy Christmas Stollen
Keywords: Bread, Holiday, Gift, Snack

1/2     cup  raisins
1/2     cup  mixed candied fruit, chopped
2       T    brandy
3-3 1/2 cups all-purpose flour
3/4     cup  sugar
3/4     cup  almonds, ground
2       t    baking powder
1/4     t    baking soda
1/2     t    salt
1/2     t    cardamon, ground
1/4     t    nutmeg, ground
1/2     cup  butter
1       cup  cottage cheese
2            eggs, slightly beaten
1/2     t    vanilla extract
1/2     cup  walnuts, chopped
2       T    butter, melted
1 1/2   cups powdered sugar
2       T    milk
             Candied cherries
             Whole almonds

Combine first three ingredients; let stand at room temperature for 1
hour. Combine next 8 ingredients. Cut in butter with pastry blender or
food processor until mixture resembles coarse meal. Process cottage
cheese in food processor or blender until smooth. Add cottage cheese,
eggs, vanilla, raisin mixture, and walnuts to dry ingredients,
stirring until moistened. Shape dough into ball. Turn dough out on
floured surface, and knead until smooth (1 to 2 minutes), adding more
flour if necessary. Roll dough to form oval about 12 x 8-1/2-inches.
Brush dough with 1 tablespoon melted butter. Fold long side of dough
over to within about 1-1/2 inches of the opposite side. Place on
parchment paper -lined baking sheet. Bake at 350 degees F. fo 40 to 45
minutes or until lightly browned. Brush with remaining melted butter.
Transfer stollen to wire rack to cool. Combine powdered sugar and
milk, stirring until smooth. Drizzle over cooled bread. Garnish with
candied cherries and almonds. Yield: 1 loaf

Recipe from: Creative Ideas For Living magazine, December 1984

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Pear-Walnut Bread
Keywords: Bread, Holiday, Gift, Pear, Walnut, Snack

1       box  honey-granola bread mix (16.1 ozs.)
1       cup  pear nectar
1            egg
1       can  sliced pears, drained and chopped (8 ozs.)
1/2     cup  walnuts, chopped

Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a
large bowl until well blended. Stir in chopped pears and nuts. Turn
batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45
to 55 minutes, or until a wooden pick inserted in the center comes out
clean. Cool bread 10 minutes in the pan on a wire rack. Remove from
pan and cool completely on rack.

Yield: 1 loaf
Preparation Time: 5 minutes
Baking Time: 45 to 55 minutes

Recipe from: Parnets magazine, November 1986

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Home-Made Vanilla Extract
Keywords: Vanilla, Gift, Holiday

 Anyone interested in a recipe for home-made vanilla extract?  It
makes a fun gift for Christmas, packaged in a small jar with ribbon
around neck, included recipe for same, a bag of brownie or cookie mix
which requires vanilla and a brownie pan.  It IS alcohol-based.
Perhaps someone has another recipe for one that does not require
alcohol?  Could this be one of those "chemistry" things again?  I
apologize for typing this in as I still haven't made friends with my
software but folks who know how to doctor it to adapt to their recipe
pgm. will find it a tasty and CHEAP, CHEAP, CHEAP Holiday idea. Better
start it now, though! It takes about 7 weeks to "steep" it but you can
fudge a little on that timing, I'm sure.

VANILLA EXTRACT

2 whole vanilla beans
1 1/2 cups vodka (the cheap-o stuff works just fine)
1/2 cup water
1 cup granulated sugar

In a 3 cup glass container with a tight fitting lid, combine vanilla
beans with the vodka.  Cap and allow to "steep" at room temperature
for three weeks.  Remove vanilla beans and strain liquid through a
cheesecloth, if necessary.  In a medium saucepan, combine water and
sugar, stirring constantly, until it comes to a boil and sugar
dissolves.  Remove from heat and cool.  Stir into vodka that has been
strained.  Pour mixture into a bottle; cap and allow to sit at room
temperature one month.                    Yield:2 cups vanilla extract

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Lemon Cranberry Relish
Keywords: Cranberry, Lemon, Condiments, Side Dish, Gift, Relish

Makes 1 qt.

2 oranges
2 lemons
12 oz cranberries
1 2/3 c sugar

Peel oranges with a paring knife, cutting right down to the flesh and
removing all the white pith.  Cut oranges into chunks and remove
seeds. Grate 1 Tbs of the colored zest from the lemons.  Combine
oranges, zest, cranberries and sugar in a food processor or blender.
Whir until coarsely chopped.

From First magazine
Posted by Theresa Merkling

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Gift Baskets - Ideas
Keywords: Gift, Gift Baskets, Ideas, Hint, Tips

     You asked the right question this time, Barbara!!!  I made
several gift baskets this year. Below is a partial list: -

Quart jar of home-made beef and barley soup, brick of imported
Parmesan cheese, loaf of home-made bread and two lovely pottery
soup bowls for my in-laws who have given up their passion for
cooking but not their passion for good food.

Set of pottery coffee mugs, a pound of ground specialty coffee
beans and an assortment pkg of coffee "flavorings .

Jar of home-made antipasto and a pound of multi-colored pasta with a
recipe of how to dump a pint of antipasto in with the pasta (which
they cook first) to make pasta salad. This one will go to my next door
neighbor who is always good for a cheery hello and to pick up my mail
when I am in the hospital.

Pretty antique rose-colored plate I found in an antique shop, a bag
of miniature bran muffins and a container of home-made cream cheese
and fruit spread for the muffins. This is nice for someone who adores
antique-y ANYTHING to add to their collection.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Ambrosia Spread
Keywords: Gift, Cream Cheese, Pineapple, Coconut

1 pkg (8 ounces) cream cheese, softened
1 can (8 ounce crushed pineapple, drained or small can mandarin oranges,
     drained and chopped finely
1/4 cup toasted cocoanut (I didn't toast it and it was fine)
1/4 cup finely chopped almonds
1 tsp grated fresh orange peel
1 Tbsp granulated sugar

Combine all ingredients with mixer till smooth. Serve with breads,
muffins or fruit. Store in refrigerator. Yield: about 2 cups spread.

Shared by Allison Cozzi

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cheddar Beer Cheese
Keywords: Spreads, Cheese, Gift, Beer

4 cups (16 ounces) grated sharp Cheddar Cheese at room temperature
2 tsp Worcestershire sauce
1 clove garlic, minced
1/2 tsp hot pepper sauce
1/2 tsp dry mustard
1/2 tsp seasoned salt
1/4 tsp ground black pepper
1/3 cup flat beer

Place all in blender or food processor. Process till smooth. Cover and
refrigerate overnight. Serve at room temperature with crackers. Yield:
about 2 cups spread.

Shared by Allison Cozzi

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Gift Baskets - Ideas
Keywords: Gifts, Gift Baskets, Ideas, Hints, Tips

From: Pat Buttons
To:   Barbara Black
Subj: Gift Baskets

Pasta - maybe fancy twirls or shapes and colors (flavors)
Beans - various kinds - recipes included for soups and casseroles
Cheeses - with recipes for above items
vegetable flakes - for soups
box of dried fruit
Nuts - any kind
Popping corn
small jar of pickles or pickled beets or other kind of veggies
One or two small boxes of kellogg cereals ( the kind with 10
mixed )
Handful of hard candies or dinner mints

Basically I am trying to create a complete meal (s). Which I think is
a new idea for a gift basket. I can think of other things to throw in
like canned tuna, chicken, ham, turkey, sardines etc. But just giving
this package with as many recipes you can think of will make this
unique and it will show the time and thought you had put into this
project.

Also use lots of colors and include shiny materials. Red ribbon,
aluminum foil, etc in the packaging.

Barbara

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Hot and Sweet Mustard
Keywords: Mustard, Condiment, Gift

<Contributed by Ed Lawyer>

        MAKES 1 CUP
1 2-ounce can dry mustard
1/2 cup sugar
1/2 cup distilled white vinegar
1 egg, beaten to blend

Combine mustard and sugar in top of double boiler. Gradually whisk in
vinegar, then egg. Set over simmering water and cook until mixture
darkens slightly and mellows in flavor, stirring frequently, about 12
minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard
until ready to use. (Can be prepared up to 4 weeks ahead.)

(Too Busy To Cook, 1991)
Happy Cooking From Ed & Company

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Candied Pineapple
Keywords: Microwave, Holiday, Gift, Pineapple, Candy, Snack

Kinda fun to do for the Holidays....

1 cup sugar
1 can (20 ounce) pineapple slices packed in own juice,
   drained and 1/3 cup juice reserved
2 Tbsp light corn syrup
Sugar

In 3 qt casserole, combine 1 cup sugar, 1/3 cup reserved juice and the
corn syrup. Arrange five pineapple slices in single layer over sugar
mixture. Microwave on High 8-12 min. or until sugar dissolves and
slices are glossy and transparent on edges, turning over and
rearranging every 4 minutes. Remove slices to wire rack and cool. They
will become more transparent as they cool.  Add remaining slices to
the hot syrup and repeat as above.  When slices have cooled
completely, coat with sugar. Cover with wax paper and let stand on
wire rack at least 24 hours to dry. Recoat with sugar. Slices will be
slightly sticky. Store in airtight container with wax paper between
layers no longer than 2 weeks.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Candied Citrus Peel
Keywords: Microwave, Holiday, Citrus, Gift, Candy, Snack

3 lg oranges
1 lemon
6 1/3 cups water, divided
2/3 cup granulated sugar
1/4 cup powdered sugar

Remove peel from oranges and lemon with zester. Do not include the
white membrane of the fruit. Combine 2 cups water and the strips of
peel in a 4 cup measure or medium bowl. Microwave on High 4-6 min, or
until water boils. Drain. Repeat process 2 more times, boiling all the
peel in 2 cups of water each time. Rinse peel. Drain on paper
toweling...pat dry. Combine 1/3 cup water and the granulated sugar in
3 qt casserole. Stir in peel. Microwave on High 6-8 minutes until
sugar dissolves and peel is glossy and transparent, stirring every 2
minutes. Remove peel with slotted spoon to rack. Cool. Sift powdered
sugar over peel. Let cool completely. Store in airtight container no
longer than one month. Serve as a dipper for chocolate fondue or add
one strip of peel to a cup of coffee or hot chocolate to flavor the
drink. Yield: 1 cup

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Dried Orange And Lemon Peel
Keywords: Microwave, Spices, Orange, Lemon, Gift

Sprinkle grated peel from one medium orange or two small lemons (about
2 Tbsp) evenly in single layer on plate. Microwave on High 2-4 minutes
or until dry to the touch, turning plate and lifting and tossing peel
with fingers after each minute. Let stand about 2 hours or until
completly cooled and brittle. Store in airtight container no longer
than 2 months. Note: 1/2 tsp dried peel is equivalent to 1 tsp grated
fresh peel

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Apricot-Raisin Jam
Keywords: Apricot, Jam, Gift

I received a great little book for Christmas called "From My House To
Yours" that has gift recipes, ideas and lots of little tid-bits. The
following recipe is from that book.  I'll include the notes the author
wrote and will follow this message with the recipe for English Muffin
Loaf that he makes note of.
Sonya

"This is delicious with toasted thin slices of English Muffin Loaf.
Dried apricots sold in bulk are usually more flavorful than the
prepackaged kind; natural food stores are a good source."

1/2 pound dried apricot halves, coarsely chopped
1 cup golden raisins
Juice and grated rind of 1 lemon
1 cup orange juice
2 cups sugar

1. Place the apricots and raisins in a bowl and add water to cover.
Cover the bowl tightly and let it stand overnight. Drain the liquid
into a large, heavy saucepan and chop the apricots coarsely. Add the
apricots, raisins, lemon juice and rind, and orange juice to the pan,
place over low heat, and bring to a simmer. Cook 20 minutes, stirring
occasionally.

2. Add the sugar and continue cooking, stirring frequently until the
mixture of fruit is very soft and the syrup sheets when dropped from
the side of a spoon (220 degrees on a candy thermometer), 15 to 20
minutes. Spoon the jam into sterilized half-pint jars. Seal the jars,
process in a boiling-water bath for 10 minutes and cool. Store in a
cool, dark place.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Mustard - Variations
Keywords: Mustard, Gift, Condiments

I like mustards, so I thought I would start the new year out right and
share them.  The one from scratch is the basis from which all
different type of fancy mustards ( wine, pepper, caper, cheese, etc. )
can be made.  Experiment!!!     Carey W. Starzinger


Sweet and Spicy German-Style Mustard

    2/3 c  Mustard Seed             1/2 c  Mustard, dry
      1 c  Water, cold                2 c  Vinegar, cider
      1 ea Onion, finely chopped      4 ea Garlic, clvs., minced
    1/4 c  Sugar, brown               2 t  Salt
      1 t  Cinnamon                 1/2 t  Allspice
    1/2 t  Tarragon                 1/4 t  Tumeric
      3 t  Honey

  Combine seeds and mustard with COLD water.  Allow to sit overnight
in the refrigerator.  Combine all remaining ingredients except honey.
Simmer uncovered 10-15 minutes or until liquid reduced by half.  For a
hotter mustard, reduce liquid by more than half.  Pour this mixture
through a strainer, into the mustard and seed mixture.  Blenderize
thoroughly.  Cook in a double boiler until the consistancy of gravy.
Add the honey.  This will keep refrigerated several years. Many
different flavors of mustard can be made by modifying this basic
recipe.  Substitute wine for the cold water, etc.  Many other spices
may be added also.....


Hot Sweet Mustard


  1 1/2 c  Mustard, prepared 'Frenchs'   2 oz 'Hot' Horseradish
      1 T  Mustard, Dijon                1 t  Tobasco
      1 t  Wine, Sherry, Bourbon, etc. 1/2 t  Cayenne
    1/3 c  Sugar, brown

  Mix thoroughly, allow to stand at least 4 hours.  Excellent on hot
beer type sausages.  Fairly hot, but not a killer!

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Honey Mustard (From Jane Brody's Good Food Gourmet)
Keywords: Mustard, Condiments, Gift

3/4   cup coarse-grain Dijon-style mustard
2     TBL cider vinegar
2     TBL honey
1 1/2 tsp hot pepper sauce

In a small bowl, whisk together the ingredients until they are
thouroughly combined.  If desired, the mustard can be made hotter by
adding cayenne.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Basic Honey Mustard
Keywords: Condiments, Mustard, Honey, Gift

 Blend together in a blender:

        1       c       dijon style mustard
        3       Tbl     honey


  Now the fun begins.  Flavor can be varied by the addition of herbs.
Such as:

        3       Tbl     fresh, finely chopped tarragon leaves
  OR/
        1 1/2   tsp     dried tarragon leaves

  Or freshly chopped cilantro add nice flavor, especially when used
with chicken

 Or be a mad chemist in the kitchen ad add a mixture of this and that:

        2       Tbl.    freshly ground pepper
        1/2     tsp     nutmeg
        1/2     tsp     ground cloves
        1       tsp     ground ginger


   Add any of the above to the basic honey mustard "to taste".  Any
extra can be kept in a tightly sealed jar, for about 6 months.  Use in
sauces served with meat, especially good with pork.

 Source: This Week Newspaper

 Courtesy of: Joann Pierce

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Tomato Chutney
Keywords: Gift, Tomato, Chutney

Wonderful for gift-giving and a treasure on your own pantry shelf.
<groan> Home-grown tomatoes are essential.  <grown>

7 pounds ripe tomatoes, quartered
3 pounds sugar
1 pint cider vinegar
12 to 16 sticks cinnamon (to taste)
2 tablespoons whole cloves

Combine all ingredients in a large non-aluminum pan. [Uncovered,
apparently. There are no pictures - well there are *some* pictures,
but they are of the governor's mansion, and very little help. jm]
Simmer 6 to 8 hours, stirring every 2 hours. Spoon into sterilized
pint jars.

3 to 3-1/2 pints

skipping hastily over the recipe for Horseradish Mousse, we come to

Horseradish Garlic Sauce  [this probably should have been for Stephen]

A southern European sauce at home in Missouri.  [what an allegation!
jm] Equally delicious with cold meats, seafood and vegetables.
[Delicious means 'good', right?]

2 egg yolks
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon white pepper ["Remember: you can never be *too* white"in MO]
2/3 cup peanut oil
1/3 cup vegetable oil
3 tablespoons prepared horseradish, or to taste
3 fresh garlic cloves, minced, or to taste [weasel, weasel]

Place yolks, vinegar, salt, sugar and pepper in a food processor or
blender, mix lightly.  With machine running, combine oils and add in a
thin stream until thoroughly incorporated.  If added too fast, sauce
may separate.

Add 1/2 of the horseradish and 1/2 of the garlic, taste before adding
remainder.  [These guys don't want to take responsibility for
*anything*. jm] Chill before serving.  Garnish with snipped chives or
sprigs of fresh parsley.

Note: Sauce may be prepared one week ahead.

1-1/4 cups

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cherry Butter
Keywords: Cherry, Butter, Gift, Breakfast

4 oz. sweet cherries               1/2 cup unsalted butter
 pitted (approx 2/3 cup)              softened
1/4 cup confectioners sugar        1/4 tsp. almond extract

In food processor, combine all ingredients.  Process until well
blended. Makes 2/3 cups.

From: Delicious Orchards
Shared By: Pat Stockett

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Hot and Sweet Country Mustard
Keywords: Mustard, Condiment, Gift

From Food From the Heartland:

                Hot and Sweet Country Mustard

With so many excellent mustards on the market, why make your own?
Well, mainly because you can't, as far as I know, buy one like this,
and it's so very good.  Mustards like this have been made in the
Midwest as long as there have been kitchens there.

1/2 cup dry mustard
1/2 cup flour
1/2 cup sugar
pinch of salt
1/4 cup cider vinegar

Combine the dry mustard, flour, sugar and salt, then slowly stir in
the cider vinegar.  Don't taste it now, because it will be horrible,
but in 3 to 4 days it will have mellowed and become superb.  Keeps
indefinitely in a cool place.

Makes a bit less than 1 cup

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Corn Relish
Keywords: Canning, Relish, Condiment, Gift, Side Dish

                     CORN RELISH

 10 cups corn                 1 tablespoon salt
 1  cup chopped green pepper  12 cups sugar
 1  cup chopped red pepper    2  cups water
 1  cup chopped onion         2 teaspoon turmeric
 22 cups white vinegar
 22 tablespoons mustard seed
 1 teaspoon celery seed

 Drop ears of corn in boiling water. Boil 5 minutes.Dip in cold water.
Cut from cob; measure.Combine corn with remaining ingredients and boil
15 minutes.  Pack into sterilized jars to within 2 inch of top.  Put
on cap screw band firmly tight.  Yield 5-6 pints.For zest add 4 cup
hot peppers to above ingredients.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Fudge Sauce
Keywords: Dessert, Chocolate, Sauce, Topping, Gift

                                        <Fred Peters>

        12      ounces  evaporated milk (1 can)
        1 3/4   cups    sugar
        4       ounces  unsweetened chocolate (4 squares)
        1/4     cup     margarine
        1 1/2   tsp     vanilla extract
        1/4     tsp     salt

Combine the milk and sugar in a medium saucepan over medium heat,
stirring constantly, to a rolling boil.  Boil and stir for 1 minute.
Add the chocolate and stir until smooth and melted.  Remove from the
heat and stir in the vanilla extract and salt.

Makes enough for two gift containers.

        [The Baltimore Sun; Dec 11, 1991]

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Lemon Curd
Keywords: Spreads, Pies, Canning, Gift, Lemon

This versatile sauce is delicious spread on English muffins, makes a
wonderful cake or pie filling and is also an easy way to enhance plain
yogurt.  It has a tendency to darken after about 2 months, so it is
best to make only what you can use within that length of time.

        Makes about 4 1/2-pint jars

      1/2  cup (1 stick) butter
    1 1/2  cups sugar
    1 1/4  cups strained fresh lemon juice
        4  eggs
        2  Tbs grated lemon zest

Melt butter in top of double boiler over simmering water.  Add
remaining ingredients and blend well.  Continue cooking, stirring
frequently, until thick and smooth, about 25 to 30 minutes. Ladle into
sterilized jars and seal with lids.

        Bon Appetit
        From the collection of Jim Vorheis

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Hot Chocolate Mix
Keywords: Beverages, Chocolate, Gift

  Servings: 10

      2 lb Nestles Quick
     16 oz Coffeemate
     14 qt Milk, (1 box) Powdered
      2 lb Powdered Sugar

Mix ingredients together and mix well.  Use 1/3 Cup of mixture per cup
of boiling water.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Mexican Chocolate Sauce
Keywords: Dessert, Topping, Chocolate, Sauce, Gift

  Servings: 10

      4 oz Unsweetened chocolate
      2 tb Butter or margarine
    1/4 c  Light corn syrup
    1/4 c  Sugar
      1 ea Dash salt(optional)
    1/4 c  Kahlua
    1/4 c  Cream

In top of double boiler combine all ingredients and cook, stirring
constantly for 10 minutes. Serve over pound cake or ice cream. To
store, pour into a jar and cover. Sauce keeps in refrigerator up to 3
months. To warm sauce, set jar in pan of hot water over low heat.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Friendship Cake
Keywords: Cake, Starter, Sourdough, Gift

 FROM: Eleanor Bardes

FRIENDSHIP CAKE

DAY ONE:        To make your own starter from scratch, mix 1 cup each
                flour, sugar and milk in a bowl.  Cover lightly.
DAY TWO:        Relax
DAY THREE:      Mixture is bubbling.  Please stir.
DAY FOUR:       Mixture is still bubbling - please stir again
DAY FIVE:       Add 1 cup each of flour, sugar and milk.  Stir
DAY SIX:        We Relax
DAY SEVEN:      Mixture is bubbling. Please stir.
DAY EIGHT:      Mixture is bubbling. Please stir again.
DAY NINE:       Yup, needs to be stirred one last time.
DAY TEN:        Add 1 cup each of milk, sugar and milk. Stir well.

TO FINISH THE CAKE:  Take out 3 cups of starter and put 1 cup each
into three small containers.  Add a bright bow or wrap in colored
cellophane. Give to three friends with this entire set of instructions
(your friends should begin with day two), and include a personal note
of friendship.

CAKE:  Add the following to your portion of the remaining batter.

2/3 cup oil
3 eggs
2 cups flour
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon nutmeg, optional

Stir well, but do no use an electric mixer.  Bake in floured and
greased bundt pan at 350oF for 40-50 minutes.  Cool on a rack for
about an hour. Turn over onto serving plate.  Optional - add frosting
or sprinkle with powdered sugar.

For variety, add desired amount of one or more of the following
ingredients: chopped apple, nuts, raisins, dates, chocolate chips,
cocoa, up to 4 ripe bananas or drained fruit cocktail.

        <Courtesy of Fred Peters>

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Champagne Jelly
Keywords: Jelly, Champage, Condiment, Gift

  Servings:  1

      1 pk (1 3/4-oz) powdered pectin
    3/4 c  Water
      3 c  Champagne or dry white wine
      4 c  Sugar

  Thoroughly mix pectin and water in large saucepan. Bring to boil
over high heat and boil 1 minute, stirring constantly. Reduce heat to
medium and immediately add champagne and sugar. Keep mixture just
below boiling and stir until sugar is dissolved, about 5 minutes.
Remove from heat. Skim off foam with metal spoon if necessary. Pour
quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch
hot paraffin or canning lids.

  Serve with poultry or meat.

  Makes about 6 half-pints

  (C) 1992 The Los Angeles Times

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Chili Sauce
Keywords: Condiment, Sauce, Gift, Pudding, Bread, Dessert

   We were lucky to have a lot of tomatoes from our garden this year
and found this recipe for chili sauce in a old cookbook that my wife
got from a church fund raiser. I found that most of the recipes that
we have used from this cookbook were great.

  Servings:  9

     18 ea Large ripe tomatoes
      6 ea Green peppers (hot)
      6 ea Large onions
      1 ea Bunch celery
      2 c  Sugar
      2 c  Vinegar
      2 ts Cinnamon
      2 Tb Salt

Chop all ingredients fine, cook slowly 2 hours. Yield-8 or 9 pints.

-Begin Recipe Export-

Title: Bread Pudding With Raisins
Keywords: Pudding, Bread, Dessert

2 eggs
1/3 - 1/2 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1 qt. milk, scalded
3 cups bread cubes
1/2 cup raisins
1/4 cup melted butter

 Beat eggs only until mixed. Add sugar, salt and vanilla. Pour milk
over bread cubes and raisins allowing these to become well soaked.
Stir in egg mixture and butter. Pour into greased 2-quart baking dish.
Set in pan containing 1" hot water. Bake at 350 degrees for 60-70
minutes. (use knife test). Serves 8.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Banana Butter
Keywords: Condiment, Gift, Banana, Jelly

3 cups [about 10 medium] bananas
1/4 cup lemon juice
1/4 cup finely chopped maraschino cherries
6 1/2 cups sugar
1 bottle [6 ounces] liquid pectin

Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add
lemon juice, cherries and sugar; mix well. Bring to hard rolling boil;
boil hard 1 minute, stirring constantly. Remove from heat ;quickly
stir in pectin. Ladle into clean, hot jars. Seal. Makes 8 or 9
half-pints.

SOURCE: Best Recipes Magazine; October 1992

///\oo/\\\ From the hearth in Sandee's Kitchen...

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Kahlua Gingerbread People
Keywords: Kahlua, Gift, Cookies

1/2     cup     shortening
1/4     cup     butter
1/2     cup     light brown sugar
1       large   egg
1/4     cup     molasses
2       Tbsp.   Kahlua
2 1/4   cups    sifted all-purpose flour
1       Tbsp.   baking soda
1       tsp.    salt
1       tsp.    ginger
1/2     tsp.    cinnamon
1/2     tsp.    nutmeg
                Kahlua Icing <recipe follows>

  Preheat oven to 350 degrees F.

  Cream shortening, butter and sugars together. Beat in egg until
fluffy. Stir in molasses and Kahlua. Resift flour with soda, salt, and
spices. Add to creamed mixture; blend well. Cover and chill 2 hours or
longer to firm dough. On well-floured board, gently roll dough, a
portion at a time, to 3/8 inch. (keeping remaining dough chilled).
Dough will be tender and soften on rolling. Cut with 5 x 4 inch
floured cutter. Slip large metal spatula under cutter and dough. Lift
to lightly greased cookie sheet and remove cutter. Bake about 8
minutes. Let stand one minute to firm. Cool on wire rack. Decorate
with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies.

Kahlua Icing:
In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3
Tbsp. shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint
with food coloring, if desired. Pipe to decorate cookies. Or to
spread, add additional Kahlua (1 to 2 Tbsp.).

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine & Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Kahlua Crystalized Nuts
Keywords: Kahlua, Nuts, Gift

3       cups    whole shelled nuts (Blanched almonds, pecans,
        macadamias*, etc.)
3/4     cup     granulated sugar
1/2     cup     Kahlua
1       Tbsp.   light corn syrup
1       Tbsp.   butter

  Place nuts in shallow pan and toast in 300 degrees F. oven for 20
minutes, stirring once. Turn into lightly buttered hot metal bowl or
large saucepan. In 1 quart saucepan, combine remaining ingredients and
bring to a boil, stirring until sugar disolves. Insert candy
thermometer; bring to hard crack stage (300 degrees F.) Pour over
toastednuts; stir with buttered metal spoon to coat evenly. Spread, in
single layer, on buttered jelly roll pan. Cool; seperate in small
chunkc. Store in air- tight container. Makes about 5 cups.

*For macadamias, rub off excess salt. Toast 10 minutes only. Add nuts
toward end of syrup cooking time. Heat but do not cook further.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine & Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Kahlua Spiced Peaches
Keywords: Kahlua, Peaches, Gift

2       cans    (29 oz. each) cling peach halves
1/2     cup     Kahlua
1/2     cup     brown sugar, packed
1/4     cup     tarragon white wine vinegar
3       thin    strips orange peel
3       thin    strips  lemon peel
2       sticks  cinnamon

  Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua,
sugar, vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5
minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to
14 spiced peaches.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine & Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Kahlua Carmel Popcorn
Keywords: Popcorn, Kahlua, Gift, Carmel

2       qts.    popped corn
1       cup     granulated sugar
1/2     cup     Kahlua
2       Tbsp.   cider vinegar
3       Tbsp.   butter
3/4     cup     cashews OR
1/3     cup     candied cherries

  In a shallow pan, keep popped corn warm in low oven. Bring sugar,
Kahlua and vinegar to a boil; stirring until sugar disolves. Add
butter. Insert candy thermometer; bring to hard crack stage(300
degrees F.). Pour over warm popped corn; stir to coat evenly. Add nuts
or cherries. Cool. Store in airtight container in cool, dark place (up
to several weeks). Makes 2 quarts.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine & Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Kahlua Cocoa Balls
Keywords: Kahlua, Cookies, Gift

1/2     cup     Kahlua
1/4     cup     light corn syrup
1/3     cup     candied cherries, chopped
1/3     cup     golden raisins, chopped
2 1/2   cups    fine vanilla wafer crumbs
1       cup     powdered sugar, sifted
1       cup     pecans, finely chopped
1/2     cup     unsweetened cocoa powder
                Coatings (see below)

  In bowl, combine Kahlua, corn syrup, cherries and raisins. Add
remaining ingredients; blend well. Shape in small balls. Roll in
desired coating, Cover and store in cool, dark place. Makes about 4
dozen.

Coatings: Cocoa powder, powdered sugar, flaked coconut, chopped or
ground nuts.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine & Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Spiced Pumpkin Butter
Keywords: Pumpkin, Condiment, Jelly, Gift

4       cups    cooked and Mashed pumpkin
1               (2-ounce) package powdered pectin
4 1/2   cups    sugar
1       Tbsp.   pumpkin pie spice
1/2     tsp.    unsalted butter

  Place pumpkin in a heavy kettle. Stir in pectin. Place over high
heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin
pie spice, and butter. Continue stirring and bring to a full rolling
boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes.

  Ladle into 1/2 pint hot, sterilzed jars, leaving 1/4 inch head
space. Adjust caps according to manufacture's directions. Process 10
minutes in boiling water bath. After cooling, check seals. Makes 6
(1/2-pint) jars.

Recipe from: Los Angeles Times Newspaper, Food Section Thursday
October 31, 1991. By Rose Dosti, Times Staff Writer.

Posted by: Joan Johnson

ENJOY!!!!

Joan   :)

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Apple Butter
Keywords: Apple, Jelly, Jam, Gift

        4  quarts pared, quartered apples
      1/4  cup vinegar
           Cinnamon
           Cloves
           Sugar

Cover apples with water.  Cook until soft.  Rub through a sieve. Add
1/2 as much sugar as there is pulp.  Add vinegar.  Add spices to
taste.  Simmer slowly, stirring constantly, until thick. The Household
Searchlight

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Apple Chutney
Keywords: Apple Chutney, Condiment, Gift, Jelly

Delicious with pork or ham.

About 6 cups

Ingredients:
(3 pound, 13 oz.) stewing apples, pelled, cored and chopped
1  lemon, washed and chopped (pips removed)
1  clove of garlic, peeled and chopped
1 1/2 cup sultanas
2 cup  apple-vinegar
2 1/2 cup soft brown sugar (pressed firmly)
  3/4 cup candied ginger, chopped
1 1/2 tsp salt
1/4   tsp ground cayenne pepper
sterilized glass jars

Preparation:
Bring all the ingredients to the boil in a fairly large pan. Reduce
the heat. Simmer (no lid on the pan) for approximately 2 hours. When
the mixture is thick enough, pour the chutney in sterilized jars and
close them immediately.

Posted by Rina de Jong

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Apple Chutney Again
Keywords: Apple, Chutney, Condiment, Jelly, Gift

Source:The Cooking of the British Isles - Time/Life

8 Cups      coarsely diced, peeled and cored green cooking apples
            (about 3 pounds)
2 Cups      coarsely chopped onions (about 1 lb.)
2 Cups      white seedles raisins
2 Cups      dark brown sugar
1 1/2 Cups  malt vinegar
1 Tbls.     mustard seeds, crushed
1 1/2 tsp.  mixed pickling spice, wrapped in cheesecloth
1/2 tsp.    ground ginger
1/2 tsp.    cayenne pepper

In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all
ingredients. Bring the mixture to a boil, stirring occasionally, then
reduce the heat to low and simmer uncovered for 2 hours, or until most
of the liquid has cooked away and the mixture is thick enough to hold
its shape in a spoon. Stir it frequently as it begins to thicken, to
prevent the chutney from sticking to the sides and bottom.

Remove the pot from the heat. With a large spoon, ladle the chutney
immediately into hot sterilized jars, filling them to within 1/4 inch
of the top and process in boiling water bath 10 minutes for pints and
quarts.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Apple Butter #1
Keywords: Apple, Jelly, Condiment, Gift

6 lbs tart apples
6 cups cider or apple juice
3 cups sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Core and quarter apples. In 4-6 quart kettle or dutch oven combine
apples and cider. Cook until soft, about 30 minutes; stir
occasionally. Add sugar and spices. Cook over low heat until sugar
dissolves. Boil gently, stirring frequently, until of desired
thickness. Carefully ladle the hot butter into jars, leaving 1/2- inch
head space.

NOTE: Apple butter maybe put in half or half-pint canning jars, seal
with lids following manufacture's directions, and process in boiling
water bath for 10 minutes. Remember that the USDA recommends that no
matter what the apple butter recipe directions say, the mixture must
be processed in water bath to prevent food poisoning.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Apple Butter #2
Keywords: Apple, Jelly, Condiment, Gift

4 bushels apples
25 gallons cider
25 gallon copper kettle
Apple butter stirrer
1 tablespoon oleo maybe

Boil down the cider to half. Peel 4 bushels of apples, but in 8th's
unless large ones. Add apples to boiled down cider, 2 quarts at a
time. If it does cook over, add a small chunk (1 tablespoon) of oleo
stirring constantly until all apples are added. Cook down until kettle
is half full. Another way of testing is to put a spoonful on a saucer.
If there is a show of juice around the edge of it, it isn't done. When
cooked. put into sterilized jars and seal. Sugar can be added, if
desired.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Wine Mustard
Keywords: Savory, Mustard, Condiment, Gift

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Wine Mustard
Keywords: Savory, Mustard, Condiment, Gift

An interesting contrast of hot and sweet flavors.

3/4     cup     sugar
3/4     cup     dry mustard
1/2     cup     cider vinegar
1/2     cup     dry white wine
3               eggs

In top of double boiler or heatproof bowl, with small whisk beat
together all ingredients until well blended and smooth.. Stir over
simmering water about 8 minutes or until thickened and smooth. Pour
into small sterilized jars; cover and refrigerate. Serve as condiment
or use as glaze for meats. Keeps several months. Makes 2 cups.

Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2
grams fat, 24 mg cholesterol.

Recipe from:The Collector's Cookbook, Gifts From Your Kitchen. The
Woman's Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's
Day Food Department #306. Copyright 1981 CBS Publications, The
Consumer Publishing Divisions of CBS Inc. All Rights reserved.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cinnamon Ornaments
Keywords: Ornaments, Kids, Crafts, Christmas

From: Schilling
Posted by: Donna Ransdell

No baking and simple for kids! Mix 3/4 - 1 cup applesauce with 1 4.12
oz bottle ground Cinnamon to form a stiff dough. Roll out to 1/4 in.
thickness. Cut with cookie cutters. Make hole for ribbon. Carefully
put on rack to dry. Let air dry several days, turning occasionally.
Makes 12 sweet-smelling ornaments.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Spicy Christmas Ornaments
Keywords: Crafts, Kids, Christmas, Ornaments

From Joan McCormick

1 c applesauce
4 oz ground cinnamon
1 oz ground cloves
1 oz ground nutmeg
1 oz ground ginger

(did some research, from Reader's Digest, Secrets of Better cooking:
1oz = 1/8 c = 2 Tbs; 4 oz = 8 Tbs = 1/2 c.)

Combine everything and blend with your hands until dough is smooth.
Add more applesauce if necessary.  Divide dough into quarters.

Sprinkle counter with cinnamon and roll out portion of dough to 1/4"
thick.  Cut with cookie cutters and transfer to cookie sheet.  Pierce
with skewer to form hole for hanging.

Turn ornaments every 12 hours and examine until they are dry.  This
takes 3 to 5 days.

When the ornaments lose their scent, dab on oil of cinnamon.

Note:  Roll out dough on aluminum foil and move the foil onto the
cookie sheet.  It will help the ornaments keep their shape.

Note:  You can alter the amounts as long as you use about 7 oz ground
spices to 1 c applesauce.

-End Recipe Export-
Hi again!

I guess it's never too early to start thinking about giving gifts from
your kitchen for Christmas gifts, and I guess *now* would be a good
time to start collecting the basic ingredients... (BEFORE we spend all
the money on other gifts...(grin))!  Here and in the next few messages
are a few ideas to get ya started...

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Pancake Mix
Keywords: Master mix

  Servings:  1

10 c  Unbleached All-purpose Flour  2 1/2 c  Instant Non Fat Dry Milk
1/2 c  Sugar                        1/4 c  Baking Powder
2 T  Salt

Combine all indredients in a large bowl.  Stir together to blend well.
Put in a large airtight container.  Label as PANCAKE MIX and store in
a cool, dry place.  Use within 6 to 8 months.  Makes about 13 cups of
PANCAKE MIX.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Basic Cookie Mix
Keywords: Master mix

  Servings:  1

8 c  Unbleached Flour                2 1/2 c  Granulated Sugar
2 c  Brown Sugar, Firmly Packed      4 t  Salt
1 1/2 t  Baking Soda                 3 c  Vegetable Shortening

Sift dry ingredients together into a large bowl, mixing well.  With a
pastry blender, cut shotening into dry ingredients until evenly
distributed.  Put into a large airtight container and label as Basic
Cookie mix.  Store in a cool dry place and use within 10 to 12 weeks.

Makes about 16 cups of mix.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Granola Mix
Keywords: Master mix

  Servings:  1

10 c  Old Fashioned Rolled Oats      1 c  Wheat Germ
1/2 lb Shredded Coconut              2 c  Shelled Raw Sunflower Seeds
1 c  Sesame Seeds                    3 c  Chopped Nuts
1 1/2 c  Brown Sugar, Firmly Packed  1 1/2 c  Water
1 1/2 c  Vegetable Oil               1/2 c  Honey
1/2 c  Molasses                      1 1/2 t  Salt
2 t  Cinnamon                        3 t  Vanilla
1 x  Raisins Or Other Dried Fruit

Preheat oven to 300 degrees F. (150 degrees F.).  In a large bowl
combine oats, wheat germ, coconut, sunflower seeds, sesame seed and
nuts ( can include almonds, pecans, walnuts, or a combination of all
of them). Blend well.  In a large saucepan combine brown sugar, water,
oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is
dissolved, but do not boil.  Pour the syrup over the dry ingredients
and stir until well-coated. Spread onto five 13 X 9-inch baking pans,
or cookie sheets with sides.  Bake 20 to 30 minutes, stirring
occasionally.  Bake 15 minutes longer for crunchier texture.  Cool.
Add raisins or other dried fruit, if desired.  Put in airtight
containers and label as Granola mix. Store in a cool dry place and use
within 6 months.

Makes about 20 cups of mix.

-End Recipe Export-

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Brownie Mix
Keywords: Master mix

  Servings:  1

6 c  Unbleached Flour                    4 t  Baking Powder
4 t  Salt                                8 c  Sugar
1 cn (8 oz) Unsweetened Cocoa            2 c  Vegetable Shortening

Sift together all dry ingredients into a large bowl and mix well.
Using a pastry blender, cut in shortening until evenly distrubuted.
Put in a large airtight container and label as Brownie Mix.  Store in
a cool, dry place and use within 10 to 12 weeks.

Makes about 17 cups of mix.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Cookie Crumb Crust Mix
Keywords: Master mix

  Servings:  1

6 c  Unbleached Flour
1 1/2 c  Chopped Nuts
1 1/2 c  Brown Sugar, Firmly Packed
1 lb Butter or Margarine, Softened

Preheat oven to 375 degrees F. (190 degrees C).  In a large bowl
combine dry ingredients and blend well.  With a pastry blender cut in
butter or margarine until mixture resembles cornmeal in texture. Press
misture firmly into 2 unbuttered shallow baking pans.  Bake about 15
minutes. Cool.  Crumble and put in a large airtight container and
label as Cookie Crumb Crust Mix.  Stor in a cool dry place and use
within 4 to 6 weeks.

Makes about 10 1/2 cups of mix.

COOKIE CRUMB CRUST:

2  Cups Cookie Crumb Crust Mix
Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and
bake according to directions for filling.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Flaky Pie Crust Mix
Keywords: Master mix

  Servings:  1

 12 1/2 c  Unbleached Flour                    2 T  Salt
      5 c  Vegetable Shortening

------------------------------FLAKY PIE CRUST------------------------------
  2 1/2 c  Flaky Pie Crust Mix               1/4 c  ICE Water
      1 ea Large Egg, Beaten                   1 T  White Vinegar

Combine unbleached flour and salt in a large bowl and blend well.
With a pastry blender, cut in shortening until evenly distributed.
Mixture will resemble cornmeal in texture.  Put in a large airtight
container and lable as Flaky Pie Crust Mix.  Store in a cool, dry
place and use within 10 to 12 weeks.  Or put about 2 1/2 cups of
mixture each into 6 freezer bags. Seal and label bags and freeze.  Use
within 12 months.

Makes about 16 cups mix, enough for 6 double pie crusts or 12 single
pie crusts.


  FLAKY PIE CRUST:

Crumble Flaky Pie Crust Mix, if frozen.  Put mix in a medium bowl.  In
a small bowl, combine ice water, egg and vinegar.  Sprinkle a spoonful
of the water mixture at a time over the flaky pie crust mix and toss
with a fork until dough barely clings together in the bowl.  Roll out
dough to desired thickness between 2 sheets of lightly floured
waxpaper.  Place dough in 9-inch pie plate without stretching.  Flute
edges.  If filling recipe calls for a baked picrust, preheat oven to
425 degrees F. (220 degrees C.).  Bake 10 to 15 minutes, until very
lightly browned.  Cool. Fill and bake according to directions for
filling.  For double crust pie, place top crust over filling, press
and flute edges, and cut slits in top crust.  Makes enough crust for
one 9-inch double-crust pie or two single-crust pies.

-End Recipe Export-

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Hearty Soup Mix
Keywords: Master mix

  Servings:  1

1 pk (14 oz)Dry Green Split Peas      1 pk (12 oz) Pearl Barley
1 pk (14 oz) Alpahbet Macaroni        1 pk (12 oz) Lentils
1 1/2 c  Brown Rice                   4 c  Dry Minced Onion

Combine all ingredients in a large airtight container.  Stir to evenly
distribute ingredients.  Label as Hearty Soup Mix.  Store in a cool,
dry place and use within 6 months.  Shake well before using.

Makes about 12 1/2 cups of mix.


Hearty Soup Stock:  Put 6 cups of water and 1 1/3 cups of mix in a
large kettle or Dutch oven.  Add 1 1/2 T salt.  Bring to a boil.
Cover and simmer 1 to 1 1/2 hours.  Add 2 carrots, sliced, 1 or 2
stalks celery, chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans
of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if
desired 1 lb lean cooked ground beef or leftover cooked beef.  Simmer
20 more minutes, until vegetables are cooked.

Makes 6 to 8 servings.

-End Recipe Export-

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Sloppy Joe Seasoning Mix
Keywords: Master mix

  Servings:  1

1 T  Instant Minced Onion                1 t  Green Pepper Flakes
1 t  Salt                                1 t  Cornstarch
1/2 t  Instant Minced Garlic             1/4 t  Dry Mustard
1/4 t  Celery Seed                       1/4 t  Chili Powder

Combine all ingredinets in a small bowl until well blended.  Spoon
mixture onto a 6-inch square of aluminum foil and fold to make
airtight.  Label as Sloppy Joe Seasoning Mix.  Store in a cool, dry
place and use within 6 months.

Makes 1 package (about 3 T) of mix.


Sloppy Joes:  Brown 1 lb lean ground beef in a medium skillet over
medium-high heat.  Drain excesss grease.  Add sesoning mix, 1/2 cup
water, 1 (8 oz) can of tomato sauce and bring to a boil.  Reduce heat
and simmer 10 minutes, stirring occasionally.  Serve over toasted
hamburger buns.

Makes 6 servings

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: TACO SEASONING MIX, NO. 01
Keywords: Master Mix, Condiment

 Qty   Ingredient      Measurement

    2  tsps            instant minced onion
    1  tsp             salt
    1  tsp             chili powder
  1/2  tsp             cornstarch
  1/2  tsp             crushed dried red pepper
  1/2  tsp             instant minced garlic
  1/4  tsp             dried oregano
  1/2  tsp             ground cumin


In a small bowl, combine all ingredients until evenly distributed.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make
airtight. Label.  Store in a cool, dry place.  Use within 6 months.
Makes 1 package (about 2 tablespoons) Taco Seasoning Mix.

To make additional packages, increase ingredient amounts
proportionately.

TO USE:

    1  lb              lean ground beef
  1/2  cup             water
    1  pkg             Taco Seasoning Mix


In a medium skillet, brown ground beef in a medium skillet over
medium-high heat.  Drain excess grease.  Add water and TACO SEASONING
MIX.  Reduce heat and simmer 10 minutes, stirring occasionally.  Makes
filling for 8 to 10 tacos.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: TACO SEASONING MIX, No. 02
Keywords: Master Mix, Condiment

 Qty   Measurement      Ingredient

1/2  cup      onion flakes
3  Tbsps      ground cumin
1-1/2  tsps   chili powder
1/2  tsp      cayenne pepper
1/2  tsp      garlic flakes


In a 1-pint jar with a tight fitting top, place all ingredients,
cover, and shake well to mix.

Use to season ground beef or beans, allowing 2 to 3 tablespoon of the
mix and 1/2 cup water for each pound of meat or beans.  Store the mix
in a cool, dark, dry place for up to 2 months.  Makes about 3/4 cup of
seasoning.


              Recipe:  Great Recipes for Good Health
Originally Posted By:  Jim Vorheis

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: TACO SEASONING MIX, NO. 03
Keywords: Master Mix, Condiments

 Qty   Measurement      Ingredient

                        sweet chili pepper
                        red pepper
                        dehydrated onions
                        cumin
                        garlic
                        Mexican oregano

(Mix to your own liking) Mild hot, no SALT!

Recipe:  Ed Kotkiewicz

-End Recipe Export-


Hi all!

This was an idea from a lovely lady (affectionately known as "Grandma
Sheila) in another cooking conference, and I thought it was worth
sharing with all of you here - in the spirit of the season.  Last year
she made up baby food jars filled with spices for gift-giving and
decorated the tops for a pretty package.  I posted a couple of mustard
recipes and she will be giving those this year.  So here are the
recipes for y'all if you would like to do the same..I think it's a
wonderful idea!

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: German-style Mustard
Keywords: Mustard, German, Condiment

Adapted from Gift Ideas from the Kitchen

1/4 cup yellow mustard seed
2 Tbsp. black or brown mustard seed, heaping
1/4 cup dry mustard
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 Tbsp. firmly packed brown sugar
1 tsp. salt
2 garlic gloves, minced or pressed
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. dried tarragon leaves
1/8 tsp. turmeric

In a small bowl, combine mustard seed and dry mustard.  In a 1- to
2-quart non-aluminim pan, combine remaining ingredients.  Simmer
uncovered, on medium heat until reduced by half, 10-15 minutes.  Pour
the mixture into the mustard mixture.  Let mixture soak at room
temperature 24 to 48 hours, adding additional vinegar if neccesary in
order to maintain enough liquid to cover seeds.

Process the seeds and mixture in a blender or food processor until
pureed to the texture you like --this can take at least 3 or 4
minutes.  Some prefer whole seeds remaining, others a smooth paste.
The mixture will thicken considerably upon standing.  If it gets too
thick after a few days, stir in additional vinegar.

Scrape mustard into clean, dry jars; cover tightly and age at least 3
days in the refrigerator.  Will keep for 2 years.  Makes about
1-1/2 to 2 cups.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Southwest Chile Mustard
Keywords: Mustard, Condiment, Spicy

1/2 cup brown mustard seed
1/4 cup mustard seed
3/4 cup red wine vinegar
3/4 cup beer
2 tsp. red pepper flakes
3 cloves garlic chopped
1 Tbsp. cumin powder
1 tsp. Tabasco sauce

In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper,
and garlic.  Cover and soak for 36 to 48 hours; adding additional
vinegar and beer, in equal proportions, in order to maintain enough
liquid to cover seeds.

Puree mixture with cumin and Tabasco in food processor.  Process until
mixture becomes creamy and flecked with seed, about 3-4 minutes.  Add
additional vinegar as neccesary to create a creamy mustard. (The
mustard will thicken upon standing)  Makes about 3 cups.

-End Recipe Export-
