Onion Casserole
3 T. butter3 med. sweet onions, sliced8 oz. fresh mushrooms, sliced1 c. shredded Swiss cheese1 c. ( 10 3/4 oz) cream of mushroom soup, undiluted1 c. (5 oz) evaporated milk2 tsp. soy sauce6-8 slices French bread (1/2 in. thick)6-8 thin slices Swiss cheese (about 4 oz)
In large skillet, melt butter over med. high heat. Saute onions &
mushroomsuntil tender. Place in 12 in. x 7 1/2 in. x 2 in. baking dish.
Sprinkle shreddedcheese on top. Combine soup, milk & soy sauce; pour over cheese.
Top w/bread& cheese slices. Cover & refrigerate 4 hrs. or overnight. Bake,
looselycovered, 375 for 30 min. Uncover & bake 15-20 min. longer or until
heated through.Let stand 5 min. before serving. 6-8 servings
KELLOGG'S ORIGINAL ALL-BRAN MUFFINS
2 c All-bran original cereal1-1/4 c flour1/2 c sugar1 Tbls baking powder1/4 tsp salt1-1/4 c fat-free milk1 egg1/4 c vegetable oil
Preheat oven to 400°. In large mixing bowl, combine cereal and
milk. Let stand about5 minutes or until cereal softens. While cereal is softening, stir
together flour,sugar, baking powder and salt. Set aside. Add egg and oil to
softened cereal. Mixwell. Add flour mixture, stirring only until combined. Portion
batter evenly intotwelve 2 ½" muffin pan cups coated with cooking spray. Bake at
400° about 20minutes or until lightly browned.
Note: If desired, before baking put about 1/2 tsp of your favorite
jam or jelly in the center (on top) of each muffin. It will wind up in the
middle and sweetenthe muffin.
APPLE ENCHILADAS
1 (21-ounce) can apple fruit filling6 (8-INCH) flour tortillas1 teaspoon ground cinnamon1/3 cup butter or margarine1/2 cup sugar1/2 cup firmly packed light brown sugar1/2 cup water
Spoon fruit filling evenly down center of each tortilla; sprinkle
evenlywith cinnamon. Roll up, and place seam side down, in a lightly
greased 2-quart dish.Bring butter and next three ingredients to a boil in a medium
saucepan; reduce heat,and simmer. stirring constantly, 3 minutes. Pour over enchiladas;
let stand 30 mins.Bake at 350 degrees for 20 minutes. Yeild: 4 to 6 servings.
Ground Beef and Biscuit Casserole
1 lb. ground beef1 (16 oz.) can pork and beans3/4 c. barbecue sauce2 tbsp. brown sugar1 tbsp. minced onion1 pkg. 10 flaky biscuits, halved1 c. Cheddar cheese, shredded
Brown hamburger. Add beans, barbecue sauce, brown sugar and minced
onion. Cook untilbubbly. Place in greased 2 quart casserole. Place biscuits (cut
side down) on beefmixture. Sprinkle Cheddar cheese over the top. Cook at 375 degrees
for 20-25 minutesor until biscuits are golden brown.
NO BAKE BARS
4 c. cheerios2 c. rice crispes cereal2 c. dry roasted peanuts2 c. m &m's1 c. light corn syrup1 t. vanilla
In large bowl, combine the first 4 ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir just till sugar is dissolved. Removefrom heat; stir in peanut butter and vanilla. Pour over cereal to coat. Spread intoa greased 15 x 10 x1 inch cookie sheet. Cool. Cut into 3 x 3 inch square bars. Yields15 bars

Musner Cookies from Denmark
Makes about 90
1/4 cup butter
1/4 cup shortening
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cream of tartar
1/4 teaspoon ground allspice
1/8 teaspoon baking powder
1/8 teaspoon ground cloves
2/3 cup half-and-half or light cream3 cups all-purpose flour
Pre-heat oven to 400 F.
Beat together butter and shortening in a mixing bowl until creamy. Add sugar, cinnamon,nutmeg, cream of tartar, allspice, baking powder, and cloves. Beat until mixtureis light and fluffy. Add cream, beat until well combined. Beat in as much flour as you can with the mixer (a stand mixer should be able to handle all the flour but it will probably become too stiff for a hand mixer). By hand, stir in the remaining flour (if any) to make a stiff dough. Divide doughin half. Cover and chill 1 hour or until firm. Roll dough into six 10-inch-long ropes about 3/4 inch in diameter. Cut into 3/4-inch
pieces.Place about 1/2 inch apart on ungreased cookie sheets. Bake for 9 to 10 minutes or until bottoms are lightly browned.
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Sacher Torte Cookies from Austria
Makes about 42
For the cookies:1 cup butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/4 cup cocoa powder
2 cups all-purpose flour
For the filling:1/2 cup apricot preserves
For the glaze:1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Preheat oven to 350 F. Lightly grease 2 baking sheets or line with parchment paper or non-stick baking mat. In a large mixing bowl, beat the butter and sugar until light and fluffy. Beatin egg, mixing well. Sift together the cocoa and flour. Stir into creamed mixtureand blend well. Shape the dough into 1-inch balls and place 2 inches apart on preparedbaking sheets. Make an indentation in the center of each with your thumb. Bake thecookies for 12 to 15 minutes, until they feel firm and are light brown. Remove towire racks to cool. At this point you can store the cookies in airtight containersat room temperature or freeze them.
Before serving, fill the indentation of each cookie with a dot of apricot preserves.In the top of a double boiler over medium heat, melt the chocolate chips and butter.Stir until smooth. Scrape mixture into a plastic zip-lock bag and with a scissorssnip off a tiny corner of the bag. Drizzle chocolate over the cookies. Allow chocolateto set before serving.
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Peanut Butter Cornflake Drops
1 cup white corn syrup1 cup granulated sugar1 cup crunchy peanut butter1/4 cup margarine1 teaspoon vanilla extract3 to 4 cups cornflake cereal
Line a baking sheet with aluminum foil. In a large saucepan stir together corn syrup,sugar, peanut butter, margarine and vanilla. Bring to a rolling boil, stirring constantly.Allow to boil for 2 minutes. Remove from heat and stir in cornflakes. Drop by tablespoononto prepared baking sheet. Allow to cool and set.
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PEPPERY CHICKEN CURRY
Serves 4
2 tablespoons sunflower oil
2 onions, finely sliced
12 curry leaves
1 large red chilli, split in half, seeds discarded, flesh finely chopped
3 cloves garlic, crushed
3 tablespoons finely grated fresh ginger
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
4 skinless chicken breasts cut in 3cm cubes
2 cups chicken stocksea salt
1 teaspoon freshly ground black pepper, lightly toasted in a hot pan
Heat the oil in a large frying pan. Add the onions, curry leaves and chilli and cook over a medium heat for 10 minutes, until the onions are golden brown. Add the garlic, ginger, coriander, turmeric and garam masala and cook for 5 minutes, stirring regularly. Add the chicken and stock and stir to combine. Simmer gently over a low heat for 5-10 minutes or until the chicken is cooked through. Finally, season with salt to taste and sprinkle with ground pepper, stirring this into the mixture. Serve with traditional accompaniments, such as steamed basmati rice and fresh coriander and coconut chutney.
Fresh Coriander and Coconut Chutney: Blend 1 cup plain yoghurt with ½ cup coriander leaves, ½ cup desiccated coconut, 2 cloves garlic and 1 green chilli in a food processor until smooth.
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Tomato And Corn Pudding
1 cupful of cooked corn
1 cupful of sliced or quartered raw tomatoes
4 tablespoonfuls of butter
4 tablespoonfuls of bread crumbs
1 teaspoonful of sugar seasoning of salt and pepper to taste

Mix and pour into a buttered baking dish. Sprinkle a few bread crumbs over the top,dot with small pieces of butter, and bake for half an hour in a moderate oven. Servehot in the dish in which the pudding was baked.

Chop onions put oil in a pot fry till brown, put finely chopped one inch square pieces of whatever vegetable your heart fancies, put turmeric, garlic+ginger paste, cardamom and clove 2 pieces each, tomato or tomato paste, fry well until little brown pour water, leave until everything is cooked and enjoy a nice hearty meal.
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1-Chicken pieces chopped to the size you like (one chicken = 16 Pieces)
2-Chopped onions ( 1 or 2)
3-Giner+Garlic paste ( a little)

Put cooking oil in a pot, let it heat a little and put chopped onions, fry till borwn, put Garlic+Ginger paste, Chicken hot and spicy masala (Badshah) Salt, Turmeric, Chilly Powder, Green chilly fry all for 7 minutes until red or start sticking to the pot, put 10 big spoon full curd (sweet) mix and let it simmer, put a little water and leave for cooking, until chicken is tender, before taking out of fire put chopped menthol leaves and coriander leaves fresh.A very easy chicken curry good to taste is ready to eat with roti or rice whatever your heart fancies, it is general hint, quantities and other things you decide by your eyes. The use of this masala has saved you from taking out your Sumeet grinder and some serious preparations.
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Coconut BonBons
1 (15 ounce) can sweetened condensed milk1/2 cup butter margarine2 cups confectioners' sugar1 (12 ounce) package grated coconut1 (24 ounce) package semi-sweet chocolate chips4 tablespoons solid vegetable shortening
Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.
In the top of a double boiler over hot (not boiling) water, melt chocolate with shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate.Drop on wax paper to cool and dry.
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Sauerkraut Casserole
1 small head of cabbage, chopped 1 small onion 1 lb of uncooked hamburger 1/3 cup of uncooked rice 2 cans of stewed tomatos 1 small can of sauerkraut salt and pepper
Brown hamburger. Add rice. Layer or mix cabbage and beef. Add salt and pepper. Topwith tomatoes and sauerkraut. Bake for 1 hour at 350.
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Vegetable Beef Soup II
2 (14.5 ounce) cans beef broth 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 3 medium potatoes, peeled and cubed 6 medium carrots, cut into 1/2-inch slices 3 cups cooked cubed beef 2 cups frozen cut green beans, thawed 2 cups sliced fresh mushrooms 1 cup frozen peas, thawed 1 (15 ounce) can tomato sauce 2 tablespoons minced fresh parsley
In a Dutch oven or soup kettle, combine the broth, Worcestershire sauce, mustard,salt and pepper. Stir in potatoes and carrots. Bring to a boil. Reduce heat; coverand simmer for 12 minutes or until carrots are crisp-tender.
Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered,for 5 minutes or until the vegetables are tender.
yield: 12 servings
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Spice Hermit Cookies
1/2 cup shortening
3/4 cup sugar
2 eggs
2 teaspoons milk
1-3/4 cups flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon mace
1-1/2 teaspoons baking powder
1/2 cup chopped raisins
Cream together shortening and sugar. Add beaten eggs and milk and mix well. Mix and sift flour, spices and baking powder. Add to first mixture and mix well. Addchopped raisins and mix thoroughly. Drop from teaspoon 2 inches apart on greasedpan. Bake in moderate oven (325؛F) 15 to 20 minutes.
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Open-Faced Veggie Melts - WW
1 tsp. olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
2 small zucchini, thinly sliced
(about 2 cups)1 roasted sweet red pepper,
drained and thinly sliced
1 tsp. dried basil
1/2 tsp.
salt1/4 tsp.

coarsely ground black pepper4 slices rye bread2 small tomatoes cut into 4 slices each1/4 lb. Provolone cheese, shredded (about 1 cup)
Preheat the broiler.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and zucchini. Cover and cook, stirring occasionally, until softened, about3-4 minutes. Add the roasted pepper, basil, salt, and pepper; cook 1 minute longer.
Place the bread on a baking sheet. Put 2 tomato slices on each slice of bread; topwith equal amounts of the vegetable mixture. Sprinkle with cheese and broil untilthe cheese melts, about 1 minute.
5 points per serving
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Sunday fried Chicken
4 chicken breast halves (boneless, skinless)
2-1/2 cups finely crushed cornflakes
1/4 tsp black pepper
1/2 tsp salt
3/4 tsp paprika
2 large egg whites
In a plastic ziplock bag place cornflakes, salt, pepper and paprika. Shake to mix well.In a shallow bowl beat egg white until slightly frothy. Coat chicken pieces in egg white and drop into bag of cornflake mixture. Shake to coat well. Arrange pieces on a non stick baking pan and lightly mist with cooking oil spray. Bake at 425 degrees for about 25 minutes.
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