Free Online Recipes

1 1/2 tb Brandy

1 c Cream Cheese; Softened

1/4 c Sour Cream

1/4 c Mayonnaise

3/4 c Fresh Tuna; Flaked, OR

6 1/2 oz Tuna; Flaked, Well Drained

2 tb Green Onion; Minced, Use All

1 tb Lemon Juice

1/8 t Hot Sauce

1/8 t Salt

Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks

2 c Cheddar cheese, shredded

-(500mL) 2 c Swiss cheese, shredded(500m)

1/4 c All purpose flour (50mL)

1 1/4 c Dry white wine or beer

-(300mL) 3/4 ts Salt (3mL)

1 pn Garlic powder

Crusty French bread cubes Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each addition until cheese melts (mixture will appear curdled at first but smooths our as more of the cheese mixture is added). Stir in salt and garlic powder. Transfer to a fondue pot and keep warm. Serve with bread cubes for dipping. Makes about 2 3/4c(675mL)

2 c Sugar

1/2 c Butter

4 tb Cocoa

1/2 c Evaporated milk

1/2 c Peanut butter

3 c Dry oatmeal

1/2 ts Vanilla

1/4 ts Salt

Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by spoonfuls onto waxed paper. ~-

-Waldine Van Geffen VGHC42A 12 Sun-dried tomato halves;

-dry pack 1/4 c Boiling water

2 tb Balsamic or red wine vinegar

1 md Tomato; peel, seed, chop

1/4 c Red onion; finely chop

4 Pitted ripe olives; minced

1 tb Olive oil

1 1/2 ts Parsley; snipped

1 cl Garlic; minced

1/2 ts Capers; drain, chop

Cracked black pepper 8 oz Loaf baguette-style French

-bread Parmesan or Mozzarella;shred Fresh thyme sprigs; optional Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2″ thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv)

1/2 tb Butter or margarine

1/2 c Of Dr. Pepper

1 c Pecan halves

Melt butter in small sauce -pan and add Dr. Pepper, -bring To simmering point. Add -pecans and simmer for 15 -minutes Or until Dr. Pepper -evaporates stirring -frequently. Pour Pecans over cookie sheet and -bake in 275 degree oven for 40 Minutes or until crisp or

-turning at least every 10 minutes while baking.

1 c Chunky Applesauce; Unsweeten

1/4 c Honey

1/4 c Raisins

4 ts Lemon Juice

1 1/4 ts Curry Powder

1 ts Celery Salt

1 tb Tarragon Vinegar

2 tb Dark Brown Sugar

Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons

1 sm Cantaloupe, peeled, seeded &

– chopped 2 tb Orange juice

1 ts Orange rind, grated

2 tb Sweet sherry

1/2 ea Honeydew melon, peeled,

– seeded & chopped 2 tb Lemon juice

3 tb Mint, chopped

Mint sprigs, to garnish Puree the cantaloupe with the orange juice, orange rind & the sherry. Cover & chill for at least 3 hours. Puree the honeydew melon with the lemon juice & mint. Cover & chill for at least 3 hours. Pour equal amounts of each melon mixture into chilled serving bowls for a pretty half orange, half green effect. Garnish with mint sprigs & serve chilled. Pamela Westland, “Fruit”

1 lb Cheese; *

3 oz Cream Cheese; Softened, 1 pk

1/4 c Marinated Artichoke Hearts**

1/4 c Pine Nuts; Toasted, 1 oz

1 1/2 t Fresh Basil Leaves; OR ***

1/2 t Basil Leaves; Dried.***

* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.

1 cn Apricot halves 16oz (drain)

1 3/4 c All-purpose flour

3/4 c Whole wheat flour

1 1/4 c Sugar

3 1/2 t Baking powder

1 t Salt

1/2 t Pumpkin pie spice

2 ea Eggs (beaten)

1/2 c Milk

3 T Cooking oil

1 c Snipped dried apricots

In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8×4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves.

Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 From: Better Homes and Gardens, Test Kitchen (March, 1991)

1/4 t Black Pepper

1 c Olive Oil

1/2 c Lemon Juice

1 tb Salt

3 c Chick-Peas; Cooked

————-GARNISH————-

1 x Parsley; Chopped

Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage