Posted by Pooka
1 Cup Oleo
2 Cups Brown Sugar
1/2 Cup White Karo Syrup
1/2 tsp. salt
Boil for 4 minutes
add 1/2-tsp. baking soda
Pour over 20 cups popped popcorn
(I use the air popper).
Bake 45 minutes @275
stirring every 10 to 15 minutes.

Stromboli Sandwiches

Posted by ncgirl (Carol)
1-LB ground beef
1-Tablespoon finely chopped onion
1/2-cup tomato sauce
1/2-cup catsup
2 Tablespoons grated parmesan cheese
1-1/2 teaspoons garlic powder
1/4 teaspoons fennel seed
1/8 teaspoon oregano
6 Kaiser rolls
6 slices mozzarella cheese
Preheat oven to 350 degrees.
Brown beef & onion-stirring frequently to break up meat.
Add the next 6 ingredients.
Cook for 20 minutes-stirring occasionally.
Split rolls in half.
On top half spread lightly with butter or margarine
and sprinkle with garlic powder.
Divide meat among bottom halves of the six rolls.
Top with 1 slice cheese and close sandwich with bun top.
Wrap each in foil & place in oven for 15 minutes or until cheese melts.
Enjoy!

Eggplant Parmesan

Posted by Maggie
hehehehe.
I can make this with my toaster oven.
And on top of the stove skillet
:o) Pretty Nifty!
2 medium eggplants, cut in 1/2 inch slices
1 tablespoon reduced fat margarine
1/4 cup chopped onion
1 tablespoon minced garlic
2 cups spaghetti sauce
1/4 cup red wine
1/4 cup grated parmesan cheese
1 cup shredded low fat mozzarella cheese
Arrange eggplant slices on cookie sheet
and broil 4 inches from heat 5 minutes each side,
or until lightly browned.
Cook onion and garlic until tender in margarine over medium heat
and spaghetti sauce and wine.
Bring to a boil and remove from heat.
In a 9x13 pan place half of the eggplant slices
and top with half of the spaghetti sauce and cheeses.
Repeat layer.
Bake at 350 degrees or until bubbly. Let stand 5-10 minutes.
Serves 4
PER SERVING: Calories 238 Fat 7.6 Sat Fat 2.8 Protein 14.3
Fibre 7.9 Sodium 1164 Carbohydrates 24.2 WW points 4.
Thanks to 3 Fat Chicks for this recipe
:o)

Raisin Bran Muffins

Posted by Kelly
1 1/4 cups all purpose flour
1 T baking powder
1/4 tsp. salt
2 cups Raisin Bran cereal
1 cup milk
1/3 cup liquid honey
1 egg
3 T vegetable oil
1. Stir together flour, baking powder and salt.
2. In large mixing bowl, stir together cereal, milk and honey.
Let stand 2-3 minutes or until cereal is softened.
3. While waiting grease your muffin tins.
Preheat oven to 400 F.
4. Add egg and oil to cereal mixture.
5. Add flour mixture, stirring just until combined.
5. Portion batter evenly into muffin-pan cups.
6. Bake 18-20 minutes or until lightly browned. Serve warm.
Per Serving: 180 calories, 3.8 g protein, 30.4 carbohydrate,
5.5 g fat, 1.6 g dietary fibre.

15 Minute Cheesy Rice with Ham & Broccoli

Posted by Martha
Prep Time: 5 min.
Ready In: 15 min.
Serves: 4
Ingredients:
2 cups cooked ham, cut into strips
2 cups fresh or frozen broccoli flowerets , thawed
1 cup water
1-1/2 cups MINUTE White Rice , uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurised Prepared Cheese Product , cut up
Preparation:
BRING ham, broccoli and water to boil in large skillet.
Cover. Cook on medium heat 3 minutes.
STIR in rice and VELVEETA; cover.
Remove from heat. Let stand 7 minutes.
Stir until VELVEETA is melted.

A Little History on the MaiTai

Posted by MaiTai
The MaiTai is "a potent, complex mixed drink
made with light and dark rums,
orgeat syrup, curacao, orange and lime juices
and any other touches the bartender might add.
It's served over ice and garnished with a skewer of fresh fruit.
Despite contrary claims by
the late Don Beach of Don the Beachcomber,
Herbst wrote, the MaiTai is said to have been created
by (the late) Victor Bergeron, the original owner of
Trader Vic's Restaurant, who said he created it
for a couple of Tahitian friends.
On tasting it, they reportedly exclaimed,
'Mai tai!' meaning, "Out of this world"!
Hawaii master mixologist Benny Supnet was quoted in 1990
as saying that the art of MaiTai making demanded
a consummate professional who takes pride
in each drink served, the finest and freshest ingredients.
It's not only the recipe, it's how you make it --
the whole package, the ceramic mug, the fresh garnish.
"It's like if you go to New Orleans, you gotta have a 'Hurricane.'
if you come to Hawaii, you gotta taste a MaiTai.

Recipe for MaiTai
1-1/2 ounces sweet and sour mix
1 to 1-1/2 ounces light rum
3/4 ounce orange curacao
1/2 ounce falernum or orjeat syrup
1 ounce dark rum or Demerara dark rum
Garnishes: half of a fresh lime, fresh mint
That's it! Good Luck and Cheers!
Lots of *Love and Hugs*

CROCKPOT STUFFED CABBAGE

Posted by Ladyhawk

Categories: Beef
Yield: 6 servings
24 ea. CABBAGE LEAVES
1 c CHOPPED ONIONS
1/2 c MINUTE RICE
1/8 t PEPPER
1/4 t NUTMEG
6 oz CAN TOMATO PASTE
1 lb. LEAN GROUND BEEF
2 ea. MINCED GARLIC
1/2 t SALT
1/4 t LEAF THYME
1/4 t CINNAMON
3/4 c WATER
WASH CABBAGE LEAVES.
BOIL 4 CUPS WATER. TURN HEAT OFF.
SOAK LEAVES IN WATER FOR 5 MINUTES.
REMOVE, DRAIN AND COOL.
COMBINE REMAINING INGREDIENT EXCEPT TOMATO PASTE AND WATER.
PLACE 2 TBSP OF MIXTURE ON EACH LEAF AND ROLL FIRMLY. STACK IN CROCKPOT.
COMBINE TOMATO PASTE AND WATER AND POUR OVER STUFFED CABBAGE.
COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS.

My family's fave...

Posted by Siobhan
8 oz uncooked elbow mac
1 cup ranch salad dressing
2 hard boiled eggs, sliced or chopped
about 3 finely chopped carrots
about 6 sliced radishes
salt and pepper to taste (I use about an 1/8 tsp. pepper and 1/2 tsp. salt)
Boil macaroni until tender- drain. Do NOT rinse.
In a medium sized bowl add macaroni and salad dressing,
carrots and other veggies, salt and pepper and the diced egg.
Stir. If you have sliced egg arrange on top.
Serve with in 2 hours if possible;
it's terrific slightly warm and very good cold.
If making for serving later, you'll have to add more dressing before serving.
Use whatever veggies your family likes:
I love radishes, but no one else does,
so I just put one on my serving and use celery in the bowl along with the carrots.

Pistachio Salad

Posted by Jeanne
This salad is fun and easy and great for everyday or holiday.
Combine: 15-20 oz. crushed pineapple with juice
3 3/8 oz. box pistachio pudding
Fold in: 8 oz. Cool Whip
1 1/2-cup miniature marshmallows

EGGPLANT LASAGNA

Posted by Starr
1 qt. stewed tomatoes
1 yellow onion, diced
1 bell pepper, diced
1 c. sliced mushrooms
1 lb. ground beef
1 Tbs. olive oil
3 cloves garlic, minced
salt
pepper
1/2 tsp. Italian seasoning
3 c. shredded Mozzarella cheese
1 large or 2 medium eggplants
3 eggs, scrambled
1 c. flour
Sauté onion, bell pepper and garlic until soft.
Add ground beef, cook until browned. Drain.
Add stewed tomatoes, mushrooms, seasoning, salt and pepper to taste.
Simmer 30 minutes.
Slice eggplant 1/8 to 1/4- inch thick, coat with flour, dip in egg.
Fry in 1/2- inch oil until golden brown, 3 to 4 minutes.
Drain on paper towel.
In oblong baking dish, layer eggplant, sauce top with 1/3 of cheese.
Repeat two (2) or more layers.
Bake at 325 degrees until cheese melts and starts to brown, about 30 to 40 minutes.
Have fun with this yummy recipe!
*HUGS* and Love to you all!

Bizcochitos (also known as Wedding Cookies)

Posted by Sheri
2 cups lard or vegetable shortening
1 cup sugar
2 egg yolks
1 teaspoon baking powder
3 cups flour
1/4 teaspoon vanilla
1/4 teaspoon liquid anise
1/2 cup milk
Cream lard and sugar together. Beat in egg yolks one at a time.
Mix in flour and baking powder, then flavourings and milk.
If mixture is too soft to roll out, add more flour.
Roll out on floured surface and cut into shapes (the fleur-de-lis is traditional).
Bake by smell (try 375 degrees F for about 10 to 12 minutes or until they are golden brown).

Blonde Brownies

Posted by Selena
2 2/3 c Flour
1/2 tsp. Salt
1 lb. Box light brown sugar
6 oz Pkg. chocolate chips
1 c Pecans
2 1/2 tsp. Baking powder
2/3 c Butter
3 Eggs
6 oz Pkg. butterscotch chips
Sift flour, baking powder and salt together and set aside.
Melt butter and brown sugar in saucepan; cool.
When cool, add eggs, one at a time.
Add flour mixture; add chips and nuts last.
Spread in a jellyroll pan; bake at 350 degree for 25-30 minutes.
Do not overcook.
Batter is very thick.
Cut in squares when cool.

Baked Spaghetti Supper

Posted by Lady Sunny
1 pkg. uncooked spaghetti 1/2 tsp. salt
1 lb. lean ground beef 1/8 tsp. pepper
2 tbs. butter or margarine 1 pkg. onion soup mix, divided
1/4 C. plus 1 tbs. flour, divided 2 C. water
2/3 C. Instant non-fat dry milk 1 C. Sour Cream
Buttered bread crumbs
1. Cook spaghetti, drain.
2. Cook and stir ground beef in large skillet over
medium high heat until completely cooked.
Drain and set aside in spare dish.
3. Melt butter in same skillet.
4. Stir in 1/4-Cup flour, skim milk powder, salt, pepper and 1/2 soup mix.
5. Gradually stir in water. Cook until thickened, stirring constantly.
6. Add ground beef.
7. Combine remaining soup mix and 1 tbs. flour in small bowl.
8. Stir in sour cream.
9. Combine sour cream mixture and spaghetti in large bowl,
tossing to coat.
10. Transfer spaghetti mixture into buttered 2-quart casserole dish.
Push spaghetti up sides to make a well in the centre.
11. Pour meat mixture into well.
12. Top with buttered breadcrumbs and bake at 350 degrees F.
for 30 minutes or until heated through.
Yield 6 to 8 servings.

Taco Casserole

Posted by Lori
1 lb. ground beef
1 can tomato soup
1 cup salsa
1/2 cup milk
8 corn tortillas
(I always use the whole pkg. 10 or 12)
grated cheddar cheese
(you decide how much at least a cup)
Optional
diced tomato
sliced olives
sour cream
lettuce
onion
Brown meat, drain, add soup, milk, salsa and a handful of cheese
Cut tortillas into triangles (like a pizza)
Add to meat mixture Mix well, cover with remaining cheese and
transfer into a baking dish,
cover w/foil, make a tent.
Bake 350 for 30 min You don't have to, but I think it improves the flavour
to dice tomatoes and slice olives and put on top right after baking.
Sour cream and lettuce also adds to the flavour
and makes it more of a meal.
I got this off of a tomato soup can.
My family asks for this often, it's a really fast and filling meal.
Put into baking dish before topping with the remaining cheese.

Mintywiches

Posted by Melissa/RwnMayfair
My mother always makes these for the holidays
- they're really good. :) Chocolatey annd minty.
1/2 cup sugar
1 egg
6 oz. chocolate chips (melted)
1/4 cup light corn syrup
1 3/4 cups flour
2 tsp. baking soda
1/4 tsp salt
50 to 60 Andes mint wafers (halved)
Combine butter, sugar, and egg -
beat until light and creamy.
Blend in melted chocolate and syrup.
Stir flour, baking soda, and salt in.
Chill several hours or overnight.
Using 1/4 tsp. of dough, roll into a ball and roll in granulated sugar,
covering the ball lightly.
(Note: it helps if the dough is cold at this point,
so if it has been out of the fridge for a little while,
you may want to stick it back in for a few minutes.)
Bake unflattened on ungreased cookie sheet.
Remove from oven, but do not cool immediately.
Put mint half on one cookie and top with another cookie.
Cool.

Vegetarian Sloppy Joes

1 pkg. Boca crumbles or Green Giant Harvest crumbles
(you can also use hamburger-style
Veggie burgers crumbled up, about 3 of them)
1 can tomato soup
1 green bell pepper, chopped
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 tbs. vegetarian Worcestershire sauce
(you can use regular, this was when I was strict Veggie)
6 tbs. vegetable oil
Heat 2-tbs. oil over medium-high heat.
Add bell pepper and cook, stirring frequently, until soft.
Add frozen crumbles and cook, stirring, until browned.
You will have to add more oil as you cook because
the crumbles soak it up really fast,
and you DONT want them to start sticking to the pan.
Add tomato soup and mix well.
Add garlic powder and onion powder.
Add Worcestershire sauce.
I tend to use a little more W. sauce because I like the smoky flavour.
Cook, stirring frequently, over medium high heat
until mixture begins to get thick and bubbly.
Serve on buns, with pickles and potato chips.
My family used to LOVE this....