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IMPOSSIBLE CHEESEBURGER PIE

~Submitted by Ann, FL

1 pound ground beef
large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Bisquick
1 cup milk
2 eggs

Heat oven to 400°. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6 servings

High Altitude (3500-6500 ft): Bake 45-50 min.

1 Serving: 330 calories (190 calories from fat); 21 g fat (10 g saturated); 140 mg cholesterol; 530 mg sodium; 11 g carbohydrate (<1 g dietary fiber); 23 g protein.




FLOUNDER WITH SHRIMP MOUSSE

~Submitted by Larry Holmes, Ontario, Canada

butter
1 small carrot, shredded
2 green onions, chopped
½ pound medium-sized shrimp
1 tablespoon lemon juice
¼ cup fresh brad crumbs (1 thin slice bread)
whipping cream
fresh or dried tarragon leaves
salt
6 medium-sized flounder fillets (about 1 ½ pounds)
1/8 teaspoon pepper
1 tablespoon tomato paste
1 bunch watercress
radishes for garnish
fresh tarragon springs for garnish

In 1-inch skillet over medium heat, in 1 tablespoons hot butter, cook carrot and green onions, covered, until tender, stirring occasionally. Spoon vegetables into bowl; set aside.

Shell and de-vein shrimp, reserving shells. In same skillet over medium-high heat, in 1 more tablespoons hot butter, cook shrimp until pink and just tender.

In blender at medium speed or in food processor with knife blade attached, blend cooked shrimp, lemon juice, bread crumbs, ¼ cup whipping cream, ½ teaspoon fresh tarragon leaves (or ¼ teaspoons dried), and ¼ teaspoon salt until smooth. Spoon mousse into bowl with carrot mixture; fold together until blended.

Preheat oven to 375° F. Spread one-sixth of shrimp mousse on each flounder fillet; starting with narrow end, roll up jelly-rolls fashion. Place fish rolls, seam-side down, in greased 12-inch by 8-inch baking dish; sprinkle with pepper and ¼ teaspoon salt. Cover dish with foil and bake 25 minutes or until fish flakes easily when tested with a fork.

Meanwhile, in 2-quart saucepan over high heat, heat reserved shrimp shells and 1 cup water to boiling. Reduce heat to low; cover and simmer 15 minutes. Strain and return liquid to saucepan; discard shells. Stir in tomato paste, ¼ cup whipping cream, and ½ teaspoon fresh tarragon leaves.

Arrange watercress on platter. When fish is done, with slotted pancake turner, arrange fish on watercress; keep warm. Strain liquid from baking dish and pour into tomato mixture in saucepan; over high heat, heat to boiling. Boil 8 to 10 minutes until sauce thickens. Spoon sauce over fish. Garnish with radishes and tarragon sprigs.

Makes 6 servings.

Per serving: 255 calories; 13 g fat; 128 mg cholesterol; 395 mg sodium.




GERMAN-STYLE MARINATED CUCUMBER SALAD

~Submitted by Tena, MO

2 pounds cucumbers, peeled, scored lengthwise, and sliced thin crosswise
2 teaspoons salt
1/3 cup distilled white vinegar
1 1/2 teaspoons sugar
1/4 teaspoon dried tarragon, crumbled

In a large bowl toss the cucumbers with the salt and let them stand for 20 minutes. While the cucumbers are standing, in a small saucepan combine the vinegar, 1/3 cup water and sugar, and the tarragon, bring the liquid to a boil, stirring until the sugar is dissolved, and let the mixture cool to room temperature. Drain the cucumbers in a colander, rinse them under cold water, and drain them well again. In a bowl strain the vinegar mixture over the cucumbers, tossing them, and let the cucumbers marinate, covered and chilled, for at least 1 hour or overnight.

Makes about 4 cups.






PUMPKIN POUND CAKE

~Submitted by Richard K, Bradenton, FL

Source: Better Homes and Gardens
http://www.midwestliving.com

Makes14 to 16 servings
Prep: 20 minutes
Bake: 1 hour

Ingredients:
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup shortening
2 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 15-ounce can pumpkin
1 cup raisins
1 cup chopped pecans or other nuts
1 cup chopped maraschino cherries
Orange juice (optional)
Coarse sugar (optional)
Maraschino cherries (optional)

Directions:
1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.

2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired.

Makes 14 to 16 servings.

Make-Ahead Tip: Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.

Nutritional Information:
Nutritional facts per serving:
calories: 400, total fat: 17g, saturated fat: 4g, cholesterol: 30mg, sodium: 235mg, carbohydrate: 60g, fiber: 3g, protein: 4g, vitamin A: 68%, iron: 15%




FRUIT LOAF

~Submitted by Robyn, Auckland, New Zealand

3 or 4 weetbix*
1 ½ cups mixed fruit
1 cup sugar
1 ½ cups milk

Mix and soak overnight

Then add:

1 ½ cups flour
2 tsp baking powder
¼ cup milk to mix

Bake for 1 ½ hours in a slow over, not fan bake, about 140ºC.

*Weetbix is similar to Shredded Wheat blocks found in US.

CHICKEN CORDON BLEU

~Submitted by Luanne, FL

Oven Temperature: 400*:
Baking time: 40 minutes
Serves: 8

Cut and pound out 4 chicken breasts or use the boneless fillets
8 slices of ham
8 slices Swiss cheese
1 stick butter ( or Oleo )
1 cup bread crumbs
salt and pepper

Sauce ingredients:
4 Tbs flour
2 cups chicken broth
1 cup sour cream
1 cup Miracle Whip
1 Tbs Worcestershire sauce
1 cup parmesan cheese

Directions:

Fill and roll each chicken breasts with a piece of the ham and cheese.

Melt butter, roll chicken in butter and then bread crumbs. Place chicken in a buttered 9 x 13 dish. Prepare sauce by mixing the flour with the sour cream and adding the rest of the ingredients. Pour over the chicken and bake (40 mins.).




NUT CRUNCH MUFFINS

~Submitted by Patricia Collins, LA

2 1/2 cups all-purpose flour
1/2 cup coarsely chopped pecans, walnuts,
or hazelnuts
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
2/3 cup oil
1 teaspoon vanilla
1 large egg

Topping:
1/3 cup firmly packed light brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons chilled butter, cut into small pieces
1/2 cup coarsely chopped pecans, walnuts, or hazelnuts

1. Preheat oven to 400 degrees. Grease a 12 standard size muffin pan or use paper liners.

2. Mix together flour, nuts, brown sugar, granulated sugar, baking powder, baking soda, and salt.

3. Mix together buttermilk, oil vanilla, and egg.

4. Make a well in the center of flour mixture. Add buttermilk mixture all at once to well, tossing with fork until dry ingredients are just moistened. (Do not over mix.)

5. Spoon batter into prepared pan, filling cups two-thirds full.

6. To prepare topping, in a medium bowl, mix together brown sugar, flour, and cinnamon.

7. Using a pastry blender, cut butter into flour mixture until coarse crumbs form. Stir in nuts. Sprinkle topping evenly over batter.

8. Bake muffins for 10 minutes. Lower oven temperature to 350 degrees.

9. Bake muffins until tops are golden, 12 minutes, more.

Makes one dozen muffins.

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For Two...

MACARONI COMBO CASSEROLE

~Submitted by Jean, Syracuse, NY

1 cup uncooked macaroni of choice
1/8 pound shredded cheese of choice
1/8 pound ground ham
1 10 oz can cream of chicken soup
1/2 can water
2 hard-boiled eggs
1 tablespoon diced onion

Combine all of the ingredients and place in a small casserole dish. Bake at 350* for 1 hour.