Greatest Recipes

10 White Castle cheeseburgers

3 Eggs, beaten

2 c Milk

1/2 c Chopped onion

1/2 c Chopped green peppers

1 t Dry mustard

3/4 ts Garlic salt

1/4 ts Pepper

Grated taco cheese Paprika

Cut White Castle cheeseburgers in half and place in 13″ x 9″ baking dish or pan. Mix all above ingredients

in a bowl (except the cheese) until frothy. Pour over White Castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and refrigerate overnight or until thoroughly chilled. Bake at 350 deg F. uncovered for 40-45 minutes or until custard is set. Serve hot or cold.

8 c Milk

2 ts Tabasco sauce

4 ts Worcestershire sauce

4 tb Chicken base *

16 oz Cheeze Whiz

6 tb Cornstarch

1/3 c Water

1 c Beer

1/8 ts MSG (I did not use)

Cayenne pepper

Combine milk, Tabasco, Worcestershire, chicken base, & MSG. Bring to a boil, stirring regularly. Add Cheeze Whiz, after warming in hot water or in microwave. Mix in well. Dissolve cornstarch completely in the water. Add to soup, which should thicken immediately. Reduce heat a bit and stir in beer. To serve, ladle into bowls and dust with cayenne pepper. *Chicken base can be found in the spice section. I used Schilling’s Chicken Flavor Base. Spice Islands also has a product called Chicken Flavor Stock Base that is probably the same thing. I would like to give credit to Scott Hammon, whose extra efforts succeeded in wrangling this recipe from Baby Doe’s chef. Since it’s been many years since I sampled this soup at the restaurant in Dallas, I can’t judge how closely this approximates the original. But at least the results are tasty! Hope all who try it will enjoy it. ~Bobbie- San Pedro, CA 10/13 15:36 PDT

1/2 c Velvetta cheese salsa Dip

2 c Cooked pasta

Stir velveeta cheese spread salsa dip into pasta. Garnish with chopped peppers and cilantro.

1 c + 2 tb yellow cornmeal;

2 ts Baking powder;

1/2 ts Baking soda;

1/2 ts Salt;

1/4 c Whole wheat flour;

1 1/4 c Buttermilk;

1 Egg + 1 egg white; lightly

-beaten 1/4 c Sharp chedder cheese;

2 tb Mild green chili;* chopped

-or to taste *In New Mexico…it’s spelled chile.. Preheat oven to 450 degrees. Coat an 8″ square baking pan with now stick cooking spray and dust with 2 tablespoon of cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs, cheese and chili or chile, then stir into the dry ingredients. Pour batter into the prepared baking pan and place in upper third of oven. Bake 10 minutes or until dough is firm in center. Makes 12 (2″) pieces. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g; Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal Master

1/2 c Vegetable oil

2 c Sugar, granulated

4 oz Chocolate, unsweetened

4 Eggs

2 t Vanilla

2 t Baking powder

2 c Flour

1 c Sugar, powdered

Melt chocolate in double boiler or microwave. Combine melted chocolate, granulated sugar, vanilla and vegetable oil in a mixer. Add eggs, one at a time, blending well each time. Sift (or stir) together flour and baking powder, add to wet mixture. Mix well. Let stand in refrigerator for a few hours or overnight. Roll dough into small balls (no more than about 1 inch in diameter), and roll in powdered sugar until coated. Bake for 12 minutes in a preheated 350 degree F. oven. NOTES: * Chocolate cookies with powdered sugar coating — This recipe was handed down to me from my step-sister who got it from her mother. Yield: Several dozen. * The temperature is very important: any lower and the cookies won’t bake properly; any higher and the powdered sugar will glaze. * If you coat your palms with powdered sugar before attempting to roll the balls your hands will get less sticky. Put the dough back in the refrigerator whenever you are not actively using it; it is easier to work when cold. * You don’t actually have to bake these; they make a reasonable fudge when left uncooked, but if left in the refrigerator for several days before baking they will become dried out. When done, the unused powdered sugar will have small shards of chocolate in it; these can be strained out and the sugar will be re-usable. : Difficulty: moderate. : Time: 30 minutes preparation, overnight chilling, 20 minutes baking and cooling. : Precision: measure the ingredients. : Judy Anderson : Lucid, Inc., Menlo Park, California, USA : edsel!yduj@labrea.stanford.edu : Copyright (C) 1986 USENET Community Trust

3 Cups Cockscomb flowers — (Dyed Red) 1-3/4 oz

2 Cups Cedar Tips — (Green) 1-1/2 oz

2 Cups Yarrow Flw-Whole — (2-inch Sprigs)

– 1-1/2 oz 1 1/2 Cups Pine Cones - Hemlock 1 oz

1 Cup Anise — (Star) - Standard 2

– oz 1 Cup Calamus Root 2-1/2 oz

1 Cup Chamomile — (White/Roman)

– Flowers 1 oz 1 Cup Cinnamon Sticks — (1-inch) 2-3/4 oz

1 Cup Lemon Verbena Leaves 1/4 oz

1 Cup Milo Berries — (Cranberry) 2 oz

1 Cup Rose Hips - Whole 4 oz

1 Cup Tilia Flowers 1-1/2 oz

1 Cup Uva Ursi — (Pinguica) Leaves

– 1-1/2 oz 1/2 Cup Allspice — (Mexican) Whole

– 1-3/4 oz 1/2 Cup Cinnamon Chips - Large Cut 3/4 oz

1/2 Cup Cloves - Whole 1-3/4 oz

1/2 Cup Juniper Berries — (Red) - Whole 1-3/4

– oz OIL: Christmas or Bayberry or Evergreen

Blend all.

Posted To Fabfood Buster 2.0 <melizajane@aol.com>