Place almonds in heatproof bowl. Cover with boiling water; let stand for 1 minute. Drain; return to bowl along with sugar, sherry, oil, Worcestershire sauce and bitters. Let stand for 20 minutes. Spread almonds in single layer on large greased rimmed baking sheet. Bake

Dissolve yeast in warm water and add to lukewarm milk. Add butter, lemon rind, sugar, and almond extract and mix well. Add flour and eggs. Knead until smooth and allow to rise until doubled in bulk. Then knead again. Divide dough into three parts. Roll each portion into a lo

DIRECTIONS: Heat 1/4 cup vegetable oil in 4 quart kettle 3 minutes. Add popcorn. Cover loosely. Shake frequently over medium heat until popping stops. Mix corn syrup, sugar and salt. Tint with red or green food coloring. Flavor with green with wintergreen and red with peppe

In a mixing bowl, combine the first four ingredients; mix well. Serve with apples. Store in the refrigerator. Yield: 2 2/3 cups. Typed in MMFormat by [email protected] Source: Taste of Home Quick Cooking     strongServings: 2/strong  

Slice baguette loaf into 30 slices; trim crusts. Using small bottle or container, press down on centre of eah slice to make indentation. Brush each slice lightly with olive oil. Placeon lightly greaded baking sheet; bake in 350F 180C oven for about 10 minutes or until light

Mix all ingredients, save the seeds, together until as smooth of a consistency possible is achieved. Add the seeds and stir in until well blended. This recipe is best served with Bretton crackers, I find, but any dipable cracker/chip will suffice.   br

SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M. S., R. D., copyright 1989, ISBN 0 13 004219 6. MM format by Ursula R. Taylor. Pop pocorn in a hot air popper. Melt margarine in a saucepan over low heat. Add peanut butter stirring until melted. Drizzle p

Keep popcorn and nuts warm. Mix sugar, honey and syrup together. Hard boil for 2 minutes. Mix in peanut butter and vanilla. Mix with corn and nuts. Randy Rigg     strongServings: 1/strong  

12 slices, about 1/2 inch thick each 175 calories per slice 1. Preheat oven to 350øF (moderate). 2. Lightly grease 8 inch by 4 inch loaf pan. 3. Beat peanut butter and sugar with an electric mixer at medium speed until well blended about 2 minutes. br

Blend all ingredients till smooth. Use as dip for vegetables, pita crisps, chicken wings or chicken fingers. Source: _Cooking with Milk Calendar 1993_, Ontario Milk Marketing Board     strongServings: 1/strong  

Combine the granulated sugar, brown sugar, corn syrup and water in a heavy pan fitted with a candy thermometer and place over high heat. Bring mixture to a boil and add the butter, stirring until it has melted. Continue cooking until the mixture reached 350~, 20 30 minutes.

Slice eggs in half lenghwisek and carefully remove yolks. Mash yolks with a fork; add next 7 ingredients, mixing well. Spoon pecan mixture into egg whites. Garnish with parsley sprigs, if desired. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nanc

Wash and dry mushrooms. Gently separate stems from mushroom caps. (Save stems for use in another recipe.) Brush caps with melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine. Broil stuffed mushrooms for 3 5 minutes. Serv

In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at medium. Gradually add the rest of the flour. Turn out onto floured board and knead 5 minutes.,Place in a greased bowl, turn gr

1.Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups glour, yeast, salt and pepper. In small saucepan, heat water, oil and honey until very warm (120 130 deg). 2. Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3

Bake peppers in hot 450 F oven for about 20 minutes or until wilted and soft. Remove seeds and outer skin. Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers. Sprinkle with oregano. Adjust seasonings if necessary. Serv

*Note: Sun dried tomatoes should be oil packed type. Process all in food processor until well blended. Serve chilled with crackers.     strongServings: 1/strong  

Iceberg lettuce leaves, washed and crisped Parsley sprigs If you are tired of serving the same old cheese ball for company gatherings, maybe it s time to add some sparkle to your appetizer repertoire. Serve this zesty dip with crackers, chips or crudites. Beat cha

Blend all ingredients. If necessary, add another tbs of milk to make a good dipping consistency. Cover, refrigerate at least 1 hour. Makes 2 cups Spicy as a Southwestern favorite should be. Serve hot with corn chips.     strongServings: 2/stro

Preheat oven to 325øF. Combine cereal, pretzel sticks and peanuts. Add butter and mix well. Sprinkle with Parmesan cheese and chili powder and mix well. Spread onto ungreased 10" X 15" jelly roll pan. Bake for 20 minutes stirring occasionally during baking.

Preheated 250ø oven. In 15 x 10 x 2 inch baking pan melt butter and peanut butter in oven. Remove. Stir in Worcestershire, salt and garlic powder: mix well. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Bake 1 hour, stirring every 15 minu

Combine all ingredients except bread and chill up to 72 hrs. Cut pitas into triangles and toast under broiler; use as dippers. Makes 2 Cups dip. Posted by SSG SPEAR Recipe By : Vegetarian Favorites     strongServings: 1/strong &n

2. Pour melted butter/margerine into a 33x23 cm baking pan. Stir in cheese, bacon bits, and gravy mix. Add cereal and stir until all pieces are coated. 3. Heat until crisp, approx. 45 min. 4. Let cool and store in tightly sealed container. Difficulty : ver

From "The New Doubleday Cookbook" by Jean Anderson. Place sugar, corn syrup and vinegar in a heavy saucepan. Insert candy thermometer and heat and stir over moderately high heat until sugar dissolves. Cook, uncovered, without stirring to 260 F. or un

Boil sugar, vinegar, syrup and butter with a little water until it forms soft ball in cold water. Sift a little salt on freshly popper corn. Add pinch of soda to syrup just before pouring over corn. Wet handls with water before pressing each ball to prevent sticking. So

Heat mixture until it harders when dropped in water. Move to back of stove, add baking soda dissolved in 1 T. water, and pout over frech popcorn. Will make about 3 dozen balls. Source: Emma Harrington, Brinfield Grange, Portage County, OH    b

FROM: Shelley Rodgers (Jolly Rodgers: the Portuguese Pirate! 1:161/202) Keep popcorn warm in 200~ oven while preparing coating. In 2 quart saucepan stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes t

Combine water, yeast and sugar and let stand untiil yeast has dissolved and is foamy. Mix in flour and knead for 7 8 minutes. Let dough rise covered, in a greased bowl in a warm place, until double in bulk. Form into sticks or pretzels and place on greased cookie sheets. App

Dissolve yeast thoroughly in 1/4 cup warm water. Mix 3 cups flour and salt in large bowl. Add yeast with remaining 1 cup water. Add enough additional flour to make dough stiff. Knead 10 minutes or till dough feels elastic. Form into ball. Place in bowl and spread with butter

Remove mushroom stems and chop of them to measure « cup... Cook half of the mushroom CAPS in 3 Tb of margarine over medium heat for 5 min., and then drain... Repeate with remaining mushrooms & margarine... Combine cream cheese, blue cheese, mixing well until b

In food processor bowl with metal blade or blender container, combine all ingredients. Cover; blend 30 seconds (if using blender, stir after 15 seconds). Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups Nutrition

Fat grams per serving: Approx. Cook Time: none Roll pickle completely in cream cheese between hands. Wrap in 1 layer of meat. Chill for at least 1 hour. Then slice rolls into wheels, the pickle will be surrounded by the cream cheese and then the meat. from Neil s mom, origin

Makes 1 1/2 cups. Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves. Add the soy sauce and let cool to room temperature. When serving, garnish the sauce bowls with the garnishes for color

* Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste. Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and

* available in Asian markets or natural foods stores, or use white vinegar A vinegar made from umeboshi plums lends the vegetables a rosy hue, that contrasts with green lettuce leaves. In a medium bowl, toss together the radishes, cucumber, carrot and salt. Let

Preheat oven to 400F. Grease 9 to 10 inch sqaure baking dish. Seperate mushroom caps and stems; set caps aside. Finely chop stem pieces. Melt butter over medium heat. Add onion; saute until soft, about 3 minutes. In bowl, combine sauteed onion, chopped mushroom stems, bread

Melt butter and olive oil together in a pan and add garlic. Chop up anchovies and add to pan. Cook over a low heat for about 10 to 15 minutes, stirring it occasionally so you end up with a wonderfully fishy, garlicky sauce. Season to taste.    

While cream cheese is softening, drain the pineapple in a sieve. It must be very dry or the ball will be hard to work with. Mix cheese with dry pineapple, green pepper, onion, seasoned salt and one cup of the pecans. Place in the refrigerator, cover with saran wrap overnight

Boil sugar, water, syrup to soft ball stage. Add pineapple and what juice may be from grinding and cook to desired thickness. Source: Mrs. Frank Walter, Pleasent Grove Grange, Senece County, OH     strongServings: 1/strong  

In small bowl, combine undrained pineapple, glaze and ginger. Cover; refrigerate until serving time. Use sauce as a dip for hot egg rolls or chicken nuggets or use to baste chicken or ribs during broiling or grilling. Makes about 1 1/2 cups sauce. TIP: Fresh ginger can be f