Browse Items (1268 total)
Sort by:
-
Blueberry Sauce
Card 1 Front:
BLUEBERRY SAUCE THE TAMPA TRIBUNE
¢THE NEW BASICS COOKBOOK BY JOHN ROSSO & SHEILA
LUKINS (WORKMAN PUBLISHING CO.).
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
4 c. fresh/frozen (thawed) blueberries
½ cup sugar 2 TB. red wine vinegar
¼ tsp. grd. cinnamon ¼ tsp. grd. nutmeg
1/8 tsp. grd. mace 1/8 tsp. grd. cloves
Place blueberries in a medium-size heavy sauce-
pan. Add remaining ingredients and toss gently.
Cook over medium heat, stirring frequently, for
Card 1 Back:
15 minutes. Then raise heat and boil for 5
minutes. Finally, reduce heat to medium again
and cook, stirring frequently, for 10 minutes.
Remove the sauce from the heat and allow it to
cool to room temperature. Refrigerate until
chilled, 2 hours.
Yield: 2 cups.
NUTRITION DATA PER TABLESPOON: 23 calories, no
protein, no fat, no cholesterol, 3 g complex
carbohydrates, 3 g sugar, no dietary fiber, 1
mg sodium, 3 percent calories from fat.
---
# Blueberry Sauce
*Recipe by John Rosso & Sheila Lukins — The Tampa Tribune (from The New Basics Cookbook, Workman Publishing Co.)*
*Yields 2 cups*
## Ingredients
- 4 cups fresh or frozen (thawed) blueberries
- 1/2 cup sugar
- 2 Tbsp red wine vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground mace
- 1/8 tsp ground cloves
## Instructions
1. Place blueberries in a medium-size heavy saucepan. Add remaining ingredients and toss gently.
2. Cook over medium heat, stirring frequently, for 15 minutes.
3. Raise heat and boil for 5 minutes.
4. Reduce heat to medium again and cook, stirring frequently, for 10 minutes.
5. Remove the sauce from the heat and allow it to cool to room temperature.
6. Refrigerate until chilled, about 2 hours. -
Oriental King Mackerel Steak
ORIENTAL KING MACKERAL STEAK
2 lbs. King Mackerel Steak or other fish steak
¼ cup orange juice
¼ cup soy sauce
2 tablespoons catsup
2 tablespoons melted fat or oil
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 clove garlic, finely chopped
½ teaspoon oregano
½ teaspoon pepper
Card 1 Back:
Cut into serving portions and place in a single
layer in a shallow baking dish. Combine re-
maining ingredients. Pour over fish and let
stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting. Place
fish in well-greased hinged wire grill or on
foil paper. Cook about 4" from moderately
hot coals for 8 minutes. Baste with sauce;
turn and cook for 7-10 minutes longer or until
fish flakes easily when tested with a fork.
Serves 6.
---
# Oriental King Mackerel Steak
*Serves 6*
## Ingredients
- 2 lbs. King Mackerel Steak or other fish steak
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 Tbsp catsup
- 2 Tbsp melted fat or oil
- 2 Tbsp chopped parsley
- 1 Tbsp lemon juice
- 1 clove garlic, finely chopped
- 1/2 tsp oregano
- 1/2 tsp pepper
## Instructions
1. Cut fish into serving portions and place in a single layer in a shallow baking dish.
2. Combine remaining ingredients and pour over fish. Let stand for 30 minutes, turning once.
3. Remove fish, reserving sauce for basting.
4. Place fish in a well-greased hinged wire grill or on foil paper.
5. Cook about 4 inches from moderately hot coals for 8 minutes.
6. Baste with sauce; turn and cook for 7–10 minutes longer, or until fish flakes easily when tested with a fork. -
Sarah Gault's Special Croutons
SARAH GAULT'S SPECIAL CROUTONS
Hot Dog Buns
Split them and butter them generously on both
sides.
Place on baking sheet and cut at angles.
Use spatula to turn after slightly brown on
one side; then brown on the other side.
Card 1 Back: blank
---
# Sarah Gault's Special Croutons
*Recipe from the kitchen of Sarah Gault*
## Ingredients
- Hot dog buns
- Butter (generous amount)
## Instructions
1. Split the hot dog buns and butter them generously on both sides.
2. Place on a baking sheet and cut at angles.
3. Bake at 375°F until slightly brown on one side, then use a spatula to turn and brown on the other side. -
Meat Loaf
MEAT LOAF SANDI PATTI
3 pounds ground beef
1 small grape nuts (small box cereal)
½ cup onion, chopped
2 eggs, beaten
1 cup light pancake syrup
1 cup ketchup
2 tablespoons mustard
garlic and pepper to taste
Pour ½ of glaze into meat. Put meat into an
iron skillet. Poke a couple of holes and
spread glaze over the top. Bake for 1½-2
hours in oven.
Card 1 Back: blank
---
# Meat Loaf
*Recipe from the kitchen of Sandi Patti*
## Ingredients
- 3 pounds ground beef
- 1 small box Grape Nuts cereal
- 1/2 cup onion, chopped
- 2 eggs, beaten
- 1 cup light pancake syrup
- 1 cup ketchup
- 2 Tbsp mustard
- Garlic and pepper to taste
## Instructions
1. Combine the pancake syrup, ketchup, and mustard to make the glaze.
2. Pour half of the glaze into the meat mixture along with the Grape Nuts, onion, eggs, and garlic and pepper to taste. Mix to combine.
3. Place the meat mixture into an iron skillet.
4. Poke a couple of holes in the top of the meat loaf.
5. Spread the remaining glaze over the top.
6. Bake at 350°F for 1 1/2 to 2 hours in oven. -
Peach-Melon Frozen Yogurt
PEACH-MELON FROZEN YOGURT CNN "ON THE MENU"
3 cups frozen mixed fruit ( peaches, melon,
grapes)
1/3 cup superfine (instant- dissolving) sugar
½ cup plain nonfat yogurt
1 tablespoon fresh lemon juice
In a food processor, combine fruit and
sugar. Using an on/off motion, process until
coarsely chopped. Stir together yogurt and
lemon juice. With the machine running, grad-
ually pour the yogurt mixture through the feed
tube. Process until smooth and creamy, scrap-
ing down the sides of the work bowl once
Card 1 Back:
or twice. Scoop the frozen yogurt into ser-
ing dishes; cover and freeze for 15-30 minutes
to firm up slightly before serving.
Serves 4.
119 calories per serving: 3 G protein, 0 G fat,
29 G carbyhydrate, 62 MG sodium, 1 MG
cholesterol.
from
May/June 993 issue of Eating Well
---
# Peach-Melon Frozen Yogurt
*Eating Well, May/June 1993*
*Serves 4*
## Ingredients
- 3 cups frozen mixed fruit (peaches, melon, grapes)
- 1/3 cup superfine (instant-dissolving) sugar
- 1/2 cup plain nonfat yogurt
- 1 tablespoon fresh lemon juice
## Instructions
1. In a food processor, combine fruit and sugar.
2. Using an on/off motion, process until coarsely chopped.
3. Stir together yogurt and lemon juice.
4. With the machine running, gradually pour the yogurt mixture through the feed tube.
5. Process until smooth and creamy, scraping down the sides of the work bowl once or twice.
6. Scoop the frozen yogurt into serving dishes; cover and freeze for 15–30 minutes to firm up slightly before serving. -
Cheesepie, Easy Chocolate
Card 1 Front:
CHEESEPIE, EASY CHOCOLATE HERSHEY'S
2 bars (2 oz.) HERSHEY'S unsweetened chocolate,
broken into pieces
¼ cup (½ stick) butter or margarine, softened
3/4 cup sugar
1 package (3 oz.) cream cheese, softened
1 teaspoon milk
2 cups frozen non-dairy whipped topping, thawed
8-inch (6 oz.) packaged crumb crust
Additional whipped topping (optional)
Card 1 Back:
In small microwave-safe bowl, place chocolate.
Microwave at High (100%) 1-1½ minutes or until
chocolate is melted and smooth when stirred; set
aside. In small mixer bowl, beat butter, sugar,
cream cheese, and milk until well blended and
smooth. Blend in chocolate. Gradually blend
in whipped topping. Spoon into prepared crust.
Refrigerate until firm. Serve with additional
whipped topping, if desired.
6 to 8 servings.
---
# Cheesepie, Easy Chocolate
*Recipe by Hershey's*
*Makes 6 to 8 servings*
## Ingredients
- 2 bars (2 oz.) Hershey's unsweetened chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine, softened
- 3/4 cup sugar
- 1 package (3 oz.) cream cheese, softened
- 1 tsp milk
- 2 cups frozen non-dairy whipped topping, thawed
- 1 eight-inch (6 oz.) packaged crumb crust
- Additional whipped topping (optional)
## Instructions
1. In a small microwave-safe bowl, place chocolate. Microwave at High (100%) 1 to 1-1/2 minutes or until chocolate is melted and smooth when stirred; set aside.
2. In a small mixer bowl, beat butter, sugar, cream cheese, and milk until well blended and smooth.
3. Blend in chocolate.
4. Gradually blend in whipped topping.
5. Spoon into prepared crust.
6. Refrigerate until firm.
7. Serve with additional whipped topping, if desired. -
Party Mix, Chex, Microwave
Card 1 Front:
PARTY MIX, CHEX, MICROWAVE ORIGINAL-CHEX
¼ cup margarine or butter, melted
4½ teaspoons worcestershire sauce
1¼ teaspoons seasoned salt
8 cups of Chex cereal, (corn, rice, &/or wheat)
1 cup mixed nuts or peanuts
1 cup pretzels
Combine margarine, worcestershire sauce and sea-
soned salt; mix well. Pour cereals, nuts, and
pretzels into a large zipper bag.
Card 1 Back:
Pour margarine mixture over cereal mixture in-
side zipper bag. Seal top of bag securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe
bowl. Microwave on HIGH 5-6 minutes, stirring
thoroughly every 2 minutes. (These directions
are for a 625-700 watt oven.) While stirring
make sure to scrape the sides and bottom of the
bowl. Spread on absorbent paper to cool.
Store in an airtight container.
Makes 10 cups.
---
# Party Mix, Chex, Microwave
*Recipe from Original Chex*
*Makes 10 cups*
## Ingredients
- 1/4 cup margarine or butter, melted
- 4 1/2 tsp Worcestershire sauce
- 1 1/4 tsp seasoned salt
- 8 cups Chex cereal (corn, rice, &/or wheat)
- 1 cup mixed nuts or peanuts
- 1 cup pretzels
## Instructions
1. Combine margarine, Worcestershire sauce, and seasoned salt; mix well.
2. Pour cereals, nuts, and pretzels into a large zipper bag.
3. Pour margarine mixture over cereal mixture inside the zipper bag.
4. Seal top of bag securely. Shake bag until all pieces are evenly coated.
5. Pour contents of bag into a large microwave-safe bowl.
6. Microwave on HIGH for 5–6 minutes, stirring thoroughly every 2 minutes. (These directions are for a 625–700 watt oven.) While stirring, make sure to scrape the sides and bottom of the bowl.
7. Spread on absorbent paper to cool.
8. Store in an airtight container. -
Swedish Love Knot Legend
SWEDISH LOVE KNOT LEGEND CRACKER BARRELL
In every home where I am found
Love and happiness will abound.
Card 1 Back: blank
Card 2 Front:
$6.99
134111
045 49
Card 2 Back:
SWEDISH LOVE KNOT
LEGEND
In every home where I am found
Love and happiness will abound
MADE IN USA © JLB
---
# Swedish Love Knot Legend
*Recipe by J.L.B.*
## Editor's Notes
This is not a recipe card in the traditional sense. The card contains no ingredients, no quantities, and no instructions. It is a product hang tag sold through Cracker Barrel (spelled "CRACKER BARRELL" on the typed reference card) for a decorative item called a "Swedish Love Knot," accompanied by a two-line folk legend or motto: *"In every home where I am found / Love and happiness will abound."* -
Gourmet Treat for Feathered Friends
GOURMET TREAT FOR FEATHERED FRIENDS ANN-MONTANA
Simply hang or stake in an area away from any
other feeder. Cardinals, Chickadees, Nut-
hatches, Finches and more will be attracted to
the cookie.
When birdseed is gone, shape can be covered
honey or peanut butter, recovered with seed and
used again and again.
Card 1 Back: blank
Card 2 Front:
Your Feathered Friends Will Enjoy This Treat!
Handmade With All Natural Ingredients in Montana's Gallatin Valley.
Instructions: Simply hang or stake in an area away from any other feeder.
Cardinals, Chickadees, Nuthatches, Finches and more will be attracted to
your cookie.
Note: Shapes can be covered with honey or peanut butter, recovered with
seed and reused again and again!
Warranty: Singing Tree warrants to the extent of the purchase price only, that the feed on
this item is as described on label within recognized tolerances. Singing Tree's extent of
liability is limited to purchase price only. Seller is not liable for any consequential or damages
including injury to property of others.
MADE IN MONTANA
Card 2 Back:
SINGING TREE
" A Gourmet Treat
For Your
Feathered Friends"
Contents - Guaranteed Analysis Ingredients: Millets, Wheat,
Min. Crude Protein .......... 10% Sunflower, Calcium Carbonate
Min. Crude Fat .................. 4% Pellets, Vitamin A Supplement,
Max. Crude Fiber ............ 18% Vitamin D-3 Supplement, Potassium
Calcium ................................ 9% Iodine, Vegetable Oil, White Glue
---
# Gourmet Treat for Feathered Friends
*Recipe from the kitchen of Ann — Montana*
## Ingredients
- Birdseed cookie (handmade with all natural ingredients)
- Millets
- Wheat
- Sunflower seeds
- Calcium Carbonate Pellets
- Vitamin A Supplement
- Vitamin D-3 Supplement
- Potassium Iodine
- Vegetable Oil
- White Glue
**For refreshing/recoating:**
- Honey or peanut butter
- Additional birdseed
## Instructions
1. Hang or stake the birdseed cookie in an area away from any other feeder.
2. Cardinals, Chickadees, Nuthatches, Finches and more will be attracted to the cookie.
3. When the birdseed is gone, cover the shape with honey or peanut butter.
4. Re-coat with birdseed and reuse again and again. -
Basic Muffins – Bakers & Chefs All Purpose Flour
BASIC MUFFINS-BAKERS & CHEFS ALL PURPOSE FLOUR
LARGE BATCH:
9 pounds brown sugar
9 pounds white sugar
10 pounds emulsified shortening
8 oz. salt
11 pound whole eggs
1 pound, 4 oz. baking powder
25 pounds all purpose flour
19 pounds milk (variable)
Cream sugars, shortening and salt until smooth.
Add eggs and scrape bowl. Mix until smooth.
Card 1 Back:
Fold in blueberries or other fruits. Deposit
into greased or lined muffin cups.
Bake at 385-400 degrees.
---
# Basic Muffins – Bakers & Chefs All Purpose Flour
## Ingredients
- 9 pounds brown sugar
- 9 pounds white sugar
- 10 pounds emulsified shortening
- 8 oz. salt
- 11 pounds whole eggs
- 1 pound, 4 oz. baking powder
- 25 pounds all-purpose flour
- 19 pounds milk (variable)
- Blueberries or other fruits (to fold in)
## Instructions
1. Cream sugars, shortening, and salt until smooth.
2. Add eggs and scrape bowl. Mix until smooth.
3. Fold in blueberries or other fruits.
4. Deposit into greased or lined muffin cups.
5. Bake at 385–400°F for 18-22 minutes. -
Bran Muffins, High Fiber
BRAN MUFFINS, HIGH FIBER NABISCO
2 cups Nabisco 100% Bran
1¼ cups milk
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup margarine, melted
1 egg, beaten
Combine bran and milk; let stand for 5 minutes.
Card 1 Back:
Combine next four ingredients; set aside.
Mix margarine and egg into bran mixture.
Stir in flour mixture just until blended.
Spoon into 12 greased, 2½-inch muffin pan cups.
Bake at 400 degrees for 18 minutes or till done.
Serve warm.
148 calories, 237 mg sodium, 22 mg cholesterol,
5 gm total fat, 2 gm saturated fat, 3 gm dietary
fiber,
---
# Bran Muffins, High Fiber
*Recipe by Nabisco*
*Makes 12 muffins*
## Ingredients
- 2 cups Nabisco 100% Bran
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup margarine, melted
- 1 egg, beaten
## Instructions
1. Combine bran and milk; let stand for 5 minutes.
2. Combine the next four ingredients (flour, brown sugar, baking powder, and baking soda); set aside.
3. Mix margarine and egg into bran mixture.
4. Stir in flour mixture just until blended.
5. Spoon into 12 greased, 2 1/2-inch muffin pan cups.
6. Bake at 400°F for 18 minutes or till done.
7. Serve warm.
---
**Nutrition per muffin:** 148 calories, 237 mg sodium, 22 mg cholesterol, 5 gm total fat, 2 gm saturated fat, 3 gm dietary fiber. -
Basic Muffins
BASIC MUFFINS BAKERS & CHEFS ALL PURPOSE FLOUR
SMALL BATCH:
1 egg
½ cup milk
¼ cup vegetable oil
1½ cups all purpose flour
¼ cup brown sugar
¼ cup sugar
2 teaspoon baking powder
½ teaspoon salt
Card 1 Back:
Blend egg, milk and oil. Combine dry ingred-
ients and add to liquid mixture. Stir just
until smooth. Fold in blueberries or other
fruits. Fill greased or lined muffin cups 2/3
full. Bake at 385-400 degrees.
---
# Basic Muffins Bakers & Chefs All Purpose Flour
## Ingredients
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Blend egg, milk, and oil.
2. Combine dry ingredients and add to liquid mixture.
3. Stir just until smooth.
4. Fold in blueberries or other fruits.
5. Fill greased or lined muffin cups 2/3 full.
6. Bake at 385–400°F for 18-22 minutes.