Collectors' Camembert Pie-Crust Recipe

INGREDIENTS:
1/3 cup of Milk
2 tb Butter
2 teaspoon of Sugar
2 1/2 teaspoon of Dry yeast
3/4 teaspoon of Salt
1 Egg; lightly beaten
1 1/2 teaspoon of Canola oil
1 1/4 cup of Flour; or more to taste
DIRECTIONS:
Heat the milk, butter and sugar until the butter is melted. Remove from the
heat and set aside to cool slightly.(105-115 degrees) Stir in the yeast
into the mixture and let it stand for 10 mins. Stir in the salt, egg and
oil. Add the flour 1/4 cup at a time, stirring well until each addition is
throughly incorporated and the dough hold together well. Turn out onto a
lightly floured board and knead for 10 mins. adding more flour if
necessary, until the dough is smooth and satiny
Place the dough in an oiled bowl and turn to oil the top. Cover the bowl
and set aside to rise at room temperature until triple in bulk (about 2
hours). Punch the dough down and roll it into a rectangle approximately
9"x13". Place in a jumbo size zippered bag. Refrigerate for up to 6 hours.
When you begin to prpare the filling remove the bag from the refrigerator.
Filling recipe to follow
Source The Grilling Season by Diane Mott Davidson Formatted for Mastercook
by Carol Floydc.floyd@arnprior.com
DIRECTIONS:
Recipe by: Diane Mott Davidson, The Grilling Season
DIRECTIONS:
Posted to MC-Recipe Digest by Carol & Bob Floyd on
Mar 11, 1998

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French Onion Soup Recipe

INGREDIENTS:
5 1/4 ga WATER
1 1/2 cup of BUTTER PRINT SURE
1 1/2 cup of CHEESE GRATED 1LB
15 lb ONIONS DRY
2 lb BREAD SNDWICH 22OZ #51
2 cup of FLOUR GEN PURPOSE 10LB
3 cup of SOUP GRAVY BASE BEEF
1 1/2 lb SHORTENING; 3LB
2 teaspoon of PEPPER BLACK 1 LB CN
1/4 cup of WORCESTERSHIRE SAUCE
DIRECTIONS:
1. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED
2. BLEND FLOUR AND PEPPER WITH SAUTE'ED ONIONS. BLEND WELL. ADD SOUP AND
GRAVY BASE AND WATER; ADD 1/4 CUP WORCESTERSHIRE SAUCE. TO SERVE PREPARE 1
RECIPE PARMESAN CROUTONS (RECIPE NO. D-16-2). PLACE 8 CROUTONS IN EACH SOUP
BOWL; POUR SOUP OVER CROUTONS
NOTE: 1. IN STEP 1, 16 LB 10 OZ DRY ONIONS A.P. WILL YIELD 15 LB THINLY
SLICED ONIONS
NOTE: 2. IN STEP 1, 1 LB 14 OZ (2 1/2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100
NOTE: 3. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400
Recipe Number: P00401
DIRECTIONS:
SERVING SIZE: 1 CUP
DIRECTIONS:
From the (actually used today!).
Downloaded from Glen's Recipe Archive, http://www.erols.com/hosey.

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Pam Prichard's Original Hot Dog Chili Recipe

INGREDIENTS:
1 1/2 lb Hamburger meat
1/4 cup of Water *
1/4 cup of Chopped onion **
8 oz Tomato Sauce
3 oz Tomato Paste (1/2 small
Can)
2 teaspoon of Chili Powder
1 Clove Garlic chopped ***
1/2 teaspoon of Salt
1/2 teaspoon of Black Pepper
DIRECTIONS:
Brown meat in a 2 quart sauce pan. Drain to remove fat. Stir in water,
onion, sauce, and tomato paste. Add remaining seasonings. Cover and cook
one hour, stirring occasionally. Taste and adjust seasonings as required.
Remove cover and cook as required to thicken to desired consistency, up to
another hour. CAUTION: Chili will burn easily when thickening, use as low
heat as possible, but enough to boil
* Use 1/2 cup water if instant (dehydrated) onions are used. (added water
may not be needed at all if browned meat is not drained.) ** You can
substitute instant (dehydrated) onions, 1 Tbsp 1/4 cup *** You can
substitute Garlic Powder if desired, 1/4 teaspoon 1 clove Entered into
Meal Master by Charles Prichard, XJJG32A
DIRECTIONS:
Recipe By :
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Popcorn Balls Recipe

INGREDIENTS:
1 cup of Sugar
1 cup of Light corn syrup
1 teaspoon of Cider vinegar
3 tb Butter or margarine
1 teaspoon of Vanilla
2 qt Popped, unseasoned popcorn
DIRECTIONS:
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 until a drop of syrup
forms a hard ball in cold water
Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated
With buttered hands, scoop up and shape into large or small balls
Cool on waved paper or plastic food wrap. Serves 8
Nutritional analysis per serving: 281.7 calories; 4.7 grams total fat;
(2.8 grams saturated fat); 1.0 gram protein; 5.8 grams carbohydrates;
12.4 milligrams cholesterol; 106.1 milligrams sodium
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Oyster Sauce Recipe

INGREDIENTS:
3 tb Butter
1/8 cup of Onions, green, chopped
8 oz Oysters
1 1/2 cup of Oyster water
1/2 teaspoon of Thyme
1/2 teaspoon of Oregano
1/2 teaspoon of Basil
1 Garlic clove
2 tb Butter
2 tb Flour
1 cup of Cream, heavy
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
Saute the green onions in butter until they're soft then add oysters,
oyster water, thyme, oregano, basil and garlic. Stir gently.ake a roux from the butter and flour and add to the above mixture.
Simmer this sauce for 5 minutes and then remove it from fire
Add the cream to the sauce and keep the mixture warm. Season with salt
and pepper to taste
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
DIRECTIONS:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Marillen Knoedel Recipe

INGREDIENTS:
1 3/4 lb Potatoes
1/3 lb Flour
1 1/3 oz Cream of wheat
2 Eggs
12 oz Butter
1 teaspoon of Salt
1 pn Nutmeg
27 oz Apricots, fresh
3 oz Butter
Cinnamon sugar
Sugar cubes
DIRECTIONS:
1. On the day before, cook and peel and grate the potatoes. Mix in the
flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and
roll out on a well floured board, about 1 cm thick and cut into 3 x 3
inch squares. Wash the apricots and remove the stones. Put a cube of
sugar in place of the stone, put the apricot back together and place
in the middle of the square. Fold the dough over and with
well-floured hands knead it into a dumpling. 2. Finish all squares
the same way. Bring a pot of water to a boil (with a pinch of salt)
and slide in the dumplings and let them simmer (don't let them get
stuck on the bottom) for about 6-8 minutes. Shake the pot gently so
they don't get stuck. They are done when they drop to the bottom.
Serve them hot ripped open at once with cinnamon sugar on top.

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Miss Ruth's Karo Caramels Recipe

INGREDIENTS:
2 cup of Sugar
1 3/4 cup of Light Karo syrup
1/2 cup of Butter
2 cup of Whipping cream
1 cup of Chopped pecans; toasted
DIRECTIONS:
In a medium-sized saucepan, combine sugar, syrup, butter and 1 cup of
cream. Bring to a boil. While boiling, add second cup of cream. Cook to
soft ball stage. Beat by hand for 3 minutes. Add pecans. Pour onto a
buttered platter. Cut when cool. Yield: 2-1/2 pounds
CARMEN MCHANEY
DIRECTIONS:
(MRS. JAMES M., JR.)
DIRECTIONS:
From , by the Little Rock (AR) Junior
League. Downloaded from Glen's Recipe Archive,
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