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Grilled Tomatoes A La Mamour
GRILLED TOMATOES A LA MAMOUR–THE TAMPA TRIBUNE
4 large tomatoes, each cut in half
1 cup grated onion
1 bouillon cube, any flavor
1 cup grated soft white cheese
1 cup grated yellow Wisconsin cheddar
1 cup grated Livarot cheese
Salt and pepper to taste
Pinch of thyme
Milk
Cut tomatoes and set outside refrigerator while
preparing the topping. For the topping, mix to-
gether all other ingredients. Moisten the mix-
Card 1 Back:
ture with a spoon or so of milk, spread over
each tomato half and broil until dark and
bubbley. Serve immediately.
8 servings.
---
# Grilled Tomatoes A La Mamour
*The Tampa Tribune*
*8 servings*
## Ingredients
- 4 large tomatoes, each cut in half
- 1 cup grated onion
- 1 bouillon cube, any flavor
- 1 cup grated soft white cheese
- 1 cup grated yellow Wisconsin cheddar
- 1 cup grated Livarot cheese
- Salt and pepper to taste
- Pinch of thyme
- Milk (a spoonful or so, to moisten)
## Instructions
1. Cut tomatoes in half and set outside the refrigerator while preparing the topping.
2. For the topping, mix together all remaining ingredients (onion, bouillon cube, cheeses, salt, pepper, and thyme).
3. Moisten the mixture with a spoon or so of milk.
4. Spread the topping over each tomato half.
5. Broil until dark and bubbly.
6. Serve immediately. -
Oatmeal Peanut Butter Cookies
Card 1 Front:
OATMEAL PEANUT BUTTER COOKIES QUAKER
1½ cups firmly packed brown sugar
1 cup chunky peanut butter
3/4 cup margarine
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups 3MINUTE BRAND QUICK OATS
1½ cups all-purpose flour
½ teaspoon baking soda
1 12-ounce package (2 cups) semisweet chocolate
pieces
4 teaspoons shortening
2/3 cup pecans
Card 1 Back:
In large mixer bowl beat brown sugar, peanut
butter and margarine until light and fluffy;
blend in water, egg and vanilla. Add oats, flour
and soda; mix well. Chill dough until firm (a-
bout 30 minutes). Form dough into 1-inch balls;
place on ungreased cookie sheets and flatten
slightly with the bottom of a glass dipped in
sugar. Bake at 350 degrees for 8-10 minutes.
Cool.
In heavy saucepan stir together chocolate
pieces and shortening over low heat until melt-
ed. Spread ½ teaspoon chocolate mixture on each
cookie. Sprinkle with pecans. Chill until set.
Makes about 5 dozen cookies.
---
# Oatmeal Peanut Butter Cookies
*Recipe by Quaker*
*Makes about 5 dozen cookies*
## Ingredients
- 1 1/2 cups firmly packed brown sugar
- 1 cup chunky peanut butter
- 3/4 cup margarine
- 1/3 cup water
- 1 egg
- 1 tsp vanilla
- 3 cups Quaker 3 Minute Brand Quick Oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 (12-ounce) package (2 cups) semisweet chocolate pieces
- 4 tsp shortening
- 2/3 cup pecans
## Instructions
1. In a large mixer bowl, beat brown sugar, peanut butter, and margarine until light and fluffy.
2. Blend in water, egg, and vanilla.
3. Add oats, flour, and baking soda; mix well.
4. Chill dough until firm, about 30 minutes.
5. Form dough into 1-inch balls; place on ungreased cookie sheets and flatten slightly with the bottom of a glass dipped in sugar.
6. Bake at 350°F for 8–10 minutes. Cool.
7. In a heavy saucepan, stir together chocolate pieces and shortening over low heat until melted.
8. Spread 1/2 tsp chocolate mixture on each cookie.
9. Sprinkle with pecans.
10. Chill until set. -
Ham, Take-A-Holiday Reynolds Oven Cooking Bag
HAM, TAKE-A-HOLIDAY REYNOLDS OVEN COOKING BAG
1 tablespoon flour
1 turkey size(19x23½")REYNOLDS OVEN COOKING BAG
12-16 pound fully-cooked ham, bone-in
Whole cloves
Preheat oven to 325 degrees. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least two inches deep. Remove skin;
trim fat from ham; stud with cloves. Place ham
in bag. Close bag with nylon tie; make 6 half-
inch slits in top. Insert meat thermometer
through slit in bag.
Bake to 140 degrees or 2½-3¼ hours.
Makes: 16-22 servings.
Card 1 Back: blank
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# Ham, Take-A-Holiday Reynolds Oven Cooking Bag
*Makes 16–22 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 12–16 pound fully-cooked ham, bone-in
- Whole cloves
## Instructions
1. Preheat oven to 325°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least two inches deep.
3. Remove skin from ham; trim fat; stud with whole cloves.
4. Place ham in bag.
5. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the ham.
7. Bake until internal temperature reaches 140°F, or 2 1/2–3 1/4 hours. -
Country Style Rotini
COUNTRY STYLE ROTINI
1 pound (6 cups) garden rotini
¼ cup olive oil
1½ cups ham, julienned
½ cup red peppers, julienned
½ cup yellow peppers, julienned
1 cup mushrooms, sliced
1 teaspoon garlic, minced
3/4 cup chicken broth
3/4 cup fresh spinach, chopped
½ cup parmesan cheese
Salt and pepper to taste
Cook garden rotini according to package direct-
ions. Heat olive oil in large skillet over
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medium heat. Saute ham, peppers and mushrooms
for 2 minutes. Add garlic and salt & pepper
and cook for 4 minutes. Add chicken broth and
simmer mixture for 2 minutes. Add hot rotini
and mix well. Add spinach and cook until it
wilts. Add paremesan cheese. Blend well and
serve.
Serves 6-8.
---
# Country Style Rotini
*Serves 6–8*
## Ingredients
- 1 pound (6 cups) garden rotini
- 1/4 cup olive oil
- 1 1/2 cups ham, julienned
- 1/2 cup red peppers, julienned
- 1/2 cup yellow peppers, julienned
- 1 cup mushrooms, sliced
- 1 tsp garlic, minced
- 3/4 cup chicken broth
- 3/4 cup fresh spinach, chopped
- 1/2 cup parmesan cheese
- Salt and pepper to taste
## Instructions
1. Cook garden rotini according to package directions.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté ham, peppers, and mushrooms for 2 minutes.
4. Add garlic and salt & pepper and cook for 4 minutes.
5. Add chicken broth and simmer mixture for 2 minutes.
6. Add hot rotini and mix well.
7. Add spinach and cook until it wilts.
8. Add parmesan cheese, blend well, and serve. -
Turkey, Thankfully Simple — Reynolds Cooking Bag
TURKEY, THANKFULLY SIMPLE-REYNOLDS COOKING BAG
1 tablespoon flour
1 turkey size (19x23½")Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16-20 pound turkey, thawed and rinsed
2 tablespoons vegetable oil
Preheat oven to 350 degress. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least 2 inches deep. Place onion and
celery in bag, Remove neck and giblets.
Lightly stuff, if desired. Brush with oil.
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Place turkey in the bag. Close bag with nylon
tie; make 6 half-inch slits in top. Insert
meat thermometer through slit in bag into thigh.
Bake to 180 degrees for 2 3/4 to 3¼ hours. Add
½ hour for stuffed turkey.
Makes: 16-20 servings.
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# Turkey, Thankfully Simple — Reynolds Cooking Bag
*Makes 16–20 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 1 medium onion, sliced
- 2 stalks celery, sliced
- 16–20 pound turkey, thawed and rinsed
- 2 Tbsp vegetable oil
## Instructions
1. Preheat oven to 350°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least 2 inches deep.
3. Place onion and celery in bag.
4. Remove neck and giblets from turkey. Lightly stuff, if desired. Brush turkey with oil.
5. Place turkey in the bag. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the thigh.
7. Bake until the internal temperature reaches 180°F, approximately 2 3/4 to 3 1/4 hours. Add 1/2 hour for a stuffed turkey. -
Chocolate Oatmeal Walnut Cookies
Card 1 Front:
CHOCOLATE OATMEAL WALNUT COOKIES HERSHEY'S
4 bars (4 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
3/4 cup(1½ sticks)butter or margarines, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
½ teaspoon salt
½ cup milk
3 cups regular or quick-cooking rolled oats
1½ cups coarsely chopped walnuts
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Heat oven to 350 degrees. Lightly grease cookie
sheet. In small microwave-safe bowl, place
chocolate. Microwave at HIGH (100%) 1-1½ min.
or until chocolate is melted when stirred; cool
slightly. In large mixer bowl, beat butter and
sugar until well blended. Add eggs; blend well.
Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt;
blend just until moistened. Gradually add milk
blending well. Stir in oats and walnuts. Drop
by tablespoonfuls onto prepared cookie sheet.
Bake 10-11 minutes or just until set. Cool 1
minute; remove from cookie sheet to wire rack.
Cool completely. Makes about 5 dozen cookies.
---
# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's*
*Makes about 5 dozen cookies*
## Ingredients
- 4 bars (4 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups regular or quick-cooking rolled oats
- 1 1/2 cups coarsely chopped walnuts
## Instructions
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. In a small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) for 1–1 1/2 minutes, or until chocolate is melted when stirred; cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs; blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon (if desired), and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheet.
9. Bake 10–11 minutes or just until set.
10. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. -
Chocolate Fudge
Card 1 Front:
CHOCOLATE FUDGE (Cooking Time: 11-14 min.)
3 c. sugar
½ c. butter or margarine
1 can (5.3 oz.) evap. milk
2 c. (12 oz.) semisweet chocolate pieces
1 jar (7 oz.) marshmallow creme
1 c. chopped nuts
1 tsp. vanilla
Lightly butter a 13" x 9" baking dish. Combine
sugar, butter and milk into 2 qt. micro-proof bowl.
Cook on high 11-14 min., or until a small amount
dropped in cold water forms a soft ball
(234 D.) on microwave candy thermometer.
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Stir in chocolate pieces and marshmallow creme
until mixture is thoroughly blended. Stir in nuts
and vanilla. Pour into prepared pan. Refrigerate
until firm. Cut into squares.
Yield: 3 pounds
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# Chocolate Fudge
*Yields 3 pounds*
## Ingredients
- 3 cups sugar
- 1/2 cup butter or margarine
- 1 can (5.3 oz.) evaporated milk
- 2 cups (12 oz.) semisweet chocolate pieces
- 1 jar (7 oz.) marshmallow creme
- 1 cup chopped nuts
- 1 tsp vanilla
## Instructions
1. Lightly butter a 13" x 9" baking dish.
2. Combine sugar, butter, and milk in a 2 qt. microwave-proof bowl.
3. Cook on high 11–14 minutes, or until a small amount dropped in cold water forms a soft ball (234°F on a microwave candy thermometer).
4. Stir in chocolate pieces and marshmallow creme until mixture is thoroughly blended.
5. Stir in nuts and vanilla.
6. Pour into prepared pan.
7. Refrigerate until firm.
8. Cut into squares. -
Chocolate Chipper Champs
CHOCOLATE CHIPPER CHAMPS
3/4 cup butter or margarine
1-1/3 cups firmly packed light brown sugar
2 eggs
1 teaspoon vanilla
2-¼ cups flour
1 teaspoon soda
½ teaspoon salt
1 cup "M&M's" Plain Chocolate Candies
½ cup chopped nuts
Beat together butter and sugar until light and fluffy;
blend in eggs and vanilla. Gradually add combined
flour, soda, and salt; mix well. Stir in candies
and nuts. Drop dough by heaping tablespoonfuls onto
greased cookie sheet about 3" apart. Press 3-4 addit-
ional candies into each cookie, if desired. (OVER)
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o
Bake at 350 F. for 10-12 minutes or until lightly
browned. Cool on cookie sheet about 3 minutes;
remove cookies to wire rack to cool thoroughly.
Makes about 2 dozen 3-½ inch cookies.
Variation: For 4 dozen 3-½ inch cookies, double
ingredients. Proceed as recipe directs.
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# Chocolate Chipper Champs
*Makes about 2 dozen 3-1/2 inch cookies*
## Ingredients
- 3/4 cup butter or margarine
- 1 1/3 cups firmly packed light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup M&M's Plain Chocolate Candies
- 1/2 cup chopped nuts
## Instructions
1. Beat together butter and sugar until light and fluffy.
2. Blend in eggs and vanilla.
3. Gradually add combined flour, soda, and salt; mix well.
4. Stir in candies and nuts.
5. Drop dough by heaping tablespoonfuls onto greased cookie sheet about 3" apart.
6. Press 3–4 additional candies into each cookie, if desired.
7. Bake at 350°F for 10–12 minutes or until lightly browned.
8. Cool on cookie sheet about 3 minutes; remove cookies to wire rack to cool thoroughly.
**Variation:** For 4 dozen 3-1/2 inch cookies, double ingredients. Proceed as recipe directs. -
Cheesecake & Raspberry Sauce
CHEESECAKE & RASPBERRY SAUCE (Cooking Time: 10-13½ min.)
3/4 c. graham cracker crumbs
3/4 c. granulated sugar, divided
3 TB. butter or margarine
2 TB. Brown sugar
1 tsp. cinnamon
1 pkg. (8 oz.) cream cheese, cut in quarters
2 eggs
1 tsp. vanilla
1 c. dairy sour cream
Raspberry Sauce
Combine crumbs, 2 Tbs. granulated sugar, butter,
brown sugar, and cinnamon into 8" round microproof
cake dish. Cook on High for 1½-2 min. Stir to com-
bine. Press crumbs evenly over bottom and sides of
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cake dish.
Place cream cheese in small microproof bowl. Cook
on 50 (defrost) 1 min, or until softened. Gradually
beat in ½c. sugar until dissolved. Add eggs and va-
nilla; mix well. Pour into prepared crust. Cook on
High 6-8 min. or until nearly set in ceter, rotating
dish if cake is cooking unevenly.
Combine sour cream and remaining 2 Tbs. gran. sugar.
Blend well. Spread carefully and evenly over filling.
Cook on High 1½-2½ min., rotating after 1 min. Edges
should be set and center soft. Cool to room temp. Re-
frig. at least 12 hours. Serve Raspberry Sace with
sliced cake (6-8 servings.)
Card 2 Front:
RASPBERRY SAUCE (Cooking Time - 9-9½ minutes)
1 pkg. 10 oz. frozen raspberries
2 tsp. cornstarch
1 tsp. lemon juice
Place frozen berries in a 4-cup glass measure.
Cook on 50 (defrost) 3-3½ min. or until thawed. Drain
juice and reserve.
Combine cornstarch with 1 TB. raspberry juice; mix
to make a paste. Stir in remaining juice. Stir in
berries. Cook on High for 6 min., stirring every
1 min. Stir in lemon juice. Chill before serving.
Serve over ice cream, cheesecake, pudding, or butter
cake.
Yield: 3/4 cup
Card 2 Back: blank
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# Cheesecake & Raspberry Sauce
*Makes 6–8 servings*
## Ingredients
### Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 2 Tbsp granulated sugar (from the divided 3/4 cup)
- 3 Tbsp butter or margarine
- 2 Tbsp brown sugar
- 1 tsp cinnamon
### Cheesecake Filling
- 1 pkg (8 oz) cream cheese, cut in quarters
- 1/2 cup granulated sugar (from the divided 3/4 cup)
- 2 eggs
- 1 tsp vanilla
### Sour Cream Topping
- 1 cup dairy sour cream
- 2 Tbsp granulated sugar (remaining from the divided 3/4 cup)
### Raspberry Sauce
- 1 pkg (10 oz) frozen raspberries
- 2 tsp cornstarch
- 1 tsp lemon juice
## Instructions
### Crust
1. Combine graham cracker crumbs, 2 Tbsp granulated sugar, butter or margarine, brown sugar, and cinnamon in an 8" round microproof cake dish.
2. Cook on High for 1-1/2 to 2 minutes. Stir to combine.
3. Press crumbs evenly over bottom and sides of cake dish.
### Cheesecake Filling
1. Place cream cheese in a small microproof bowl. Cook on 50 (defrost) 1 minute, or until softened.
2. Gradually beat in 1/2 cup sugar until dissolved.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
5. Cook on High 6–8 minutes, or until nearly set in center, rotating dish if cake is cooking unevenly.
### Sour Cream Topping
1. Combine sour cream and remaining 2 Tbsp granulated sugar. Blend well.
2. Spread carefully and evenly over filling.
3. Cook on High 1-1/2 to 2-1/2 minutes, rotating after 1 minute. Edges should be set and center soft.
4. Cool to room temperature. Refrigerate at least 12 hours.
### Raspberry Sauce
1. Place frozen berries in a 4-cup glass measure. Cook on 50 (defrost) 3 to 3-1/2 minutes, or until thawed. Drain juice and reserve.
2. Combine cornstarch with 1 Tbsp raspberry juice; mix to make a paste. Stir in remaining juice. Stir in berries.
3. Cook on High for 6 minutes, stirring every 1 minute.
4. Stir in lemon juice. Chill before serving.
### Assembly
1. Serve raspberry sauce over sliced cheesecake.
2. Raspberry sauce may also be served over ice cream, pudding, or butter cake. Yields 3/4 cup sauce. -
Cranberry Sauce
CRANBERRY SAUCE (Cooking Time: 8-9 min.)
1 pkg. (12 oz.) fresh cranberries, about 3 cups
½ cup sugar
1/3 cup water
1/8 tsp. almond extract
Combine all ingredients except almond extract in a
2 quart microproof bowl. Cover with plastic wrap.
Cook on High 8-9 min., or until berries pop. Stir
in almond extract. Let stand until cool. Cover
and refrigerate until ready to serve.
Yield: 2 cups
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# Cranberry Sauce
*Yields 2 cups*
## Ingredients
- 1 pkg. (12 oz.) fresh cranberries, about 3 cups
- 1/2 cup sugar
- 1/3 cup water
- 1/8 tsp. almond extract
## Instructions
1. Combine all ingredients except almond extract in a 2-quart microwave-safe bowl.
2. Cover with plastic wrap.
3. Cook on High for 8–9 minutes, or until berries pop.
4. Stir in almond extract.
5. Let stand until cool.
6. Cover and refrigerate until ready to serve. -
Spam Sandwiches
SPAM SANDWICHES THE TAMPA TRIBUNE
! CAN Spam, grated
Pickle relish
Celery, diced
Chopped, hard-cooked egg
Mayonnaise
Mix ingredients in proportions to personal
taste. Mix with mayonnaise. Spread on
toasted bread. Add lettuce and tomatoes.
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# Spam Sandwiches
*The Tampa Tribune*
## Ingredients
- 1 can Spam, grated
- Pickle relish
- Celery, diced
- Chopped hard-cooked egg
- Mayonnaise
## Instructions
1. Mix Spam, pickle relish, celery, and hard-cooked egg together in proportions to personal taste.
2. Mix with mayonnaise.
3. Spread on toasted bread.
4. Add lettuce and tomatoes. -
Impossible Caesar and Crab Pie
IMPOSSIBLE CAESAR AND CRAB PIE–THE TAMPA TRIBUNE
1 package (10 oz.) frozen asparagus, cut, thawed
and drained.
1 pkg. (8 oz.) imitation flake-style crab meat
1 cup shredded mozzarella cheese
1 cup buttermilk baking mix
½ cup milk
½ cup Caesar salad dressing
2 eggs
Heat oven to 400 degrees. Grease a 9" pie
plate. Sprinkle asparagus, crab, and cheese
into pie plate.
Stir remaining ingredients with fork until
blended. Pour into plate. Bake 30-35 minutes
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or until knife inserted in center comes out
clean. Makes 6-8 servings.
NUTRITION DATA PER SERVING:
calories – 312
protein – 20 g
sodium – 640 mg
fat – 19 g
fiber – 1 g
carbohydrates – 16 g
cholesterol – 150 mg
calories from fats – 55%
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# Impossible Caesar and Crab Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1 package (10 oz.) frozen asparagus, cut, thawed and drained
- 1 pkg. (8 oz.) imitation flake-style crab meat
- 1 cup shredded mozzarella cheese
- 1 cup buttermilk baking mix
- 1/2 cup milk
- 1/2 cup Caesar salad dressing
- 2 eggs
## Instructions
1. Heat oven to 400°F.
2. Grease a 9" pie plate.
3. Sprinkle asparagus, crab, and cheese into pie plate.
4. Stir remaining ingredients (buttermilk baking mix, milk, Caesar salad dressing, and eggs) with a fork until blended.
5. Pour mixture into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
## Nutrition Data Per Serving