1 small Box Jello chocolate pudding powder
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
 4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,
 sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with
 the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide
batter equally between 12 paper-line cupcake wells. Bake at 350°F
 about 18-20 minutes or until tester comes out clean. Cool in
 pan on wire rack 10 minutes then remove.

                                    
Categories: Cookies
      Yield: 45 servings

      1 c  Margarine; room temp
    1/4 c  Powdered sugar plus more
           For coating baked cookies
      1 tb Cold water
      1 ts Vanilla
      2 c  All-purpose flour
      2 c  Pecan pieces

  Recipe by: St. Louis Post-Dispatch 8/12/96
     Preheat oven to 275 degrees. Grease baking sheet. In medium bowl with
  mixer on medium speed, beat together margarine and 1/4 cup powdered sugar
  until smooth and creamy. Beat in water and vanilla. On low speed, gradually
  beat in flour. Mix in pecans with a wooden spoon or by hand.
    With floured hands, roll 2 teaspoons dough for each cookie into a
  datelike shape. Place cookies on greased baking sheet. Score top of each
  cookie lengthwise with knife. Bake 45 minutes. Roll in powdered sugar while
  still warm. Yield: 3 3/4 dozen cookies.

 

Serving Size  : 4 

Categories    : Chicken      Sauces

  Amount  Measure       Ingredient -- Preparation Method

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

   1                    Chicken -- cut pieces w/skin

                        BROILER BASTING SAUCE

     1/3  cup           Lemon juice

     1/3  cup           Lime juice

     1/3  cup           Canola or vegetable oil

   1      teaspoon      Ground turmeric

     1/2  teaspoon      Garlic salt

     1/4  teaspoon      Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces

in single layer without crowding them, until the meat appears milky white

and the juices run clear, no longer pink. Allow to cool in the broth,

uncovered, while you prepare the basting sauce. Arrange the chicken pieces

skin-side up on broiler pan in single layer and baste with enough of

mixture to evenly coat skin side. Turn and baste other side. Turn again to

skin side up and broil 6" from the heat, brushing with additional sauce

every few minutes until skin is really crispy and golden brown,

approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,

oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

 

Serving Size  : 4   

Categories    : Italian      Pizza

              

  Amount  Measure       Ingredient -- Preparation Method

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

                        -----CRUST-----

   1 c   Warm tap  water (110-115ø)

   1t  Active dry yeast

   3 1/2   c   Flour

     1/2 c  Coarse ground cornmeal

   1t    Salt

     1/4 c  Vegetable oil

                        -----FILLING-----

   1 lb  Mozzarella, sliced

   1 lb  Sausage, removed from the

                        Casing and crumbled

   1 cn   Whole tomatos, drained and

                        Coarsely crushed

   2  c    Cloves, peeled and minced

   3  ts  Dried oregano,OR

   5  Fresh basil leaves,

                        Shredded

   4  tb   Freshly grated Parmesan

                        Cheese

  Pour the warm water into a large mixing bowl and

  dissolve the yeast with a fork. Add 1 cup of flour,

  all of the cornmeal, salt, and, and vegetable oil. Mix

  well with a spoon. Continue stirring in the rest of

  the flour 1/2 cup at a time, until the dough comes

  away from the sides of the bowl. Flour your hands and

  the work surface and kneed the ball of dough until it

  is no longer sticky.

 

  Let the dough rise in an oiled bowl, sealed with

  plastic wrap, for 45 to 60 minutes in a warm place,

  until it is doubled in bulk. Punch it down and kneed

  it briefly. Press it into an oiled 15-inch deep dish

  pizza pan, until it comes 2 inches up the sides and is

  even on the bottom of the pan. Let the dough rise

  15-20 minutes before filling.

 

  Preheat the oven to 500 degrees.

 

  While the dough is rising, prepare the filling. Cook

  the crumbled sausage until it is no longer pink, drain

  it of it's excess fat. Drain and chop the tomatos.

 

  When the dough has finished its second rising, lay the

  cheese over the dough shell. Then distribute the

  sausage and garlic over the cheese. Top with the

  tomatos. Sprinkle on the seasonings and Parmesan

  cheese.

 

  Bake for 15 minutes at 500 degrees. Then lower the

  temperature to 400 degrees and bake for 25 to 35

  minutes longer. Lift up a section of the crust from

  time to time with a spatula to check on its color. The

  crust will be golden brown when done. Serve

  immediately.

4 cups cooked rice

1 cup frozen peas - thawed

2 tbsp finely grated carrot

2 eggs - beaten

½ cup diced onion

 1½ tbsp butter

2 tbsp soy sauce

salt

pepper

Cook rice following instructions on package (Bring 2 cups

 water to a boil, add rice and a dash of salt, reduce heat

 and simmer in covered saucepan for 20 minutes). Pour rice

 into a large bowl to let it cool in the refrigerator. Scramble

 the eggs in a small pan over medium heat. Separate the scrambled

 chunks of egg into small pea-size bits while cooking. When rice

 has cooled to near room temperature, add peas, grated carrot,

 scrambled egg and diced onion to the bowl. Carefully toss all

 of the ingredients together. Melt 1½ tbsp of butter in a large

 frying pan over medium/high heat. When butter has completely

 melted, dump the bowl of rice and other ingredients into the

 pan and add soy sauce plus a dash of salt and pepper. Cook

 rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.