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Put butter or margarine in mixing bowl and beat with electric mixer until soft. Add sugar and beat until light and fluffy. Add egg and vanilla extract and beat again. Mix flour, baking powder, and salt together and add to butter mixture a little bit at a time. Divide dough in two pieces, wrap in plastic wrap, and put in refrigerator for 30 minutes to get hard enough to play with like modeling clay. After refrigeration, make small balls of dough and roll between your hands to form ropes. Shape the rope into numbers or letters. Place on cookie sheet, leaving a little space between them. Brush with a little milk and sprinkle with a bit of sugar and bake at 375 F for about 10 minutes. \ \ Stir together flour, baking powder, salt, sugar, and bran cereal in a mixing bowl. In another bowl beat egg with a fork. Melt butter in a saucepan over low heat. Add to egg along with milk and applesauce. Add the egg-applesauce mixture to the flour mixture and stir until well blended. Grease the muffin tin cups and fill each one 2/3 full with batter. Bake at 400 F degrees for about 20 minutes. Test to see if muffins are done by sticking a toothpick in the center of one. If the toothpick comes out clean, the muffins are done. Otherwise, let them cook another 5 minutes and try them again. Always use potholders when touching the hot muffin tins and oven rack. \ \ \ Preheat oven to 350 F degrees. Melt the butter and chocolate together in a large, heavy saucepan over very low heat. The butter and the chocolate must be melted very slowly or they will burn. Let this mixture cool a bit. Meanwhile, beat the eggs with a fork. Add eggs to butter and chocolate and stir. Add rest of ingredients and stir again until well blended. Grease an 8-inch square baking pan. Pour in brownie batter. Bake for 20 minutes and place on a rack to cool. Cut in squares while still a bit warm but don't remove from pan until cool or they will be too sticky. Sprinkle with some confectioner's sugar if you like. Don't eat too many! \ \ \ \ Scrape the carrots with a vegetable peeler and then grate them on a vegetable grater. Get one of your parents to help you so that you don't cut your finger, which is easy to do. Put the carrot, raisins, and lemon juice in a bowl and mix together. Cover and place in refrigerator until ready to eat. Then add the mayonnaise and, if you like, chopped nuts and grated coconut. Mix (toss) everything together with a fork, making sure that the mayonnaise coats all the carrot and other ingredients. Serve on top of lettuce leaves for a fancy touch. \ \ \ \ \ \ Place water and salt in a saucepan and bring to a boil. Add rice, stir, and cover. Cook over very low heat until done (about 25 minutes). Meanwhile, carefully grate the cheeses and chop the green pepper if you want to include it. Get a parent to help you do this correctly and safely. Heat some canned corn or cook some frozen corn, following the directions on the package. When rice is done, place it in a serving bowl. Drain the water from the corn and add it to the rice. Add the cheeses, yogurt, and green pepper and mix together. Cover the bowl with a plate or the cover to a saucepan and let it stand for a few minutes until the cheese melts. Serve. \ \ \ \ Break the eggs into the mixing bowl. Beat eggs with egg beater until fluffy. Add vanilla and sugar and stir with mixing spoon. Add the milk and stir again. Pour into the pitcher and then serve in glasses. Sprinkle the top of each with a little cinnamon or nutmeg. If using a blender, break the eggs into the blender and add vanilla, sugar, and a small amount of milk. Blend together at high speed. Add some more milk, along with some ice cream if you like, and blend again at low speed. Pour into pitcher, add the rest of the milk and stir well with a spoon. Serve. \ \ \ \ \ Mix together in large bowl the oatmeal, sugar, flour, and salt. Melt the butter or margarine in a saucepan over very low heat so it doesn't burn, and stir into the oatmeal mixture. Bring the water to a boil in the saucepan and stir the baking soda into it so that it dissolves. Pour the water into the oatmeal mixture and mix well. Add the vanilla and chopped pecans and mix again. Form the dough into two long rolls and wrap in waxed paper. Place in freezer for several hours or until frozen. Slice with a sharp knife to make thin, round cookies. Place on cookie sheet and bake at 300 F until done--about 15 minutes. \ \ \ \ Mix the sugar and cocoa in the saucepan using a large wooden spoon. Add the cold waterand mix again, making sure all the lumps are gone and the mixture is smooth. Place on the stove at medium heat and stir until it comes to a boil. Boil for one minute, stirring all the time with the wooden spoon. Turn the heat to low and slowly pour in the milk. Keep on stirring and let the milk come to a boil. Remove from stove and pour into 4 cups. Top each serving with a marshmallow if you like. \ \ \ \ \ \ \ \ Wash the apples but do not peel them. Cut each apple in 4 pieces. With a spoon or a small knife remove the core, seeds and any brown spots. Chop the apple into smaller pieces. Put the apples in a saucepan and add enough water to just barely cover them. A cup is about the right amount but it may require a little more or less. Cook over medium heat until the apples are soft, stirring now and then. When apples are done, pour into a strainer set over a large bowl and mash the apples through the strainer, using a wooden spoon. Add sugar, cinnamon, and raisins to the apples and mix well. Serve hot or cold. \ \ \ \ \ Preheat oven to 425 F. Scrub potatoes with vegetable brush under cold, running water. Dry with paper towels. Prick with a fork so steam can escape while cooking. Place on rack in oven. Bake one hour until tender. Remove with potholder and cool while you chop onion and grate cheese. Cut off upper part of one side of each potato. Scoop out insides, being careful not to break the skins. Put insides in a bowl and mash with a fork. Add butter, milk, onion, salt, and parsley if you have any. Mix well and stuff this mixture back into the potato skins. Sprinkle top of each potato with some cheese. Place on a baking sheet and bake another 15-20 minutes until lightly browned. \ \ \ Preheat the oven to 425 F. Put the bread slices in the toaster and toast very lightly. Spread each slice of toast with a little butter or margarine. Put the slices of toast, buttered side up, on a baking sheet. If you want to use ham or salami, place a slice on top of each piece of toast. A slice of tomato can also go on top of the toast or on top of the salami. Cover with a slice of cheese. Put the baking sheet in the oven and bake until the cheese melts. The cheese will be very hot so let it cool a bit before eating. \ \ \ \ \ \ \ Preheat oven to 400. Scrub potatoes with vegetable brush under cold running water. Dry with paper towels. Do not peel. Cut into french fry pieces or rounds. Put in a bowl and mix well with the corn oil. Make sure all potato pieces are coated with oil. Spread on baking sheet and bake at 400 for 15 minutes. Turn over with a spatula and bake another 20-30minutes until done. Sprinkle with a little salt and serve. \ \ \ \ \ \ \ \ \ Preheat oven to 375. Put the cottage cheese and cream in the casserole dish and mix together with a spoon. Put the water in a saucepan and bring to a boil over high heat. Add the frozen peas, cover the pan and lower the heat. Cook peas for 3-5 minutes until tender. Drain water from peas and add peas to cottage cheese. Drain liquid from tuna fish and add tuna fish to the cottage cheese and peas. Add pimento for color if you like. Put corn chips between two layers of waxed paper and roll a rolling pin on top to crush them. Sprinkle on top of the tuna mixture and place in oven. Bake 25-30 minutes until bubbly and browned. \ \ \ \ Let butter or margarine sit in mixing bowl until soft. Add sugar and beat together until fluffy. Add milk and vanilla and beat well again. Beat in the flour a bit at a time. The dough will get stiff and you will need to add the last of the flour with your hands or a wooden spoon. Divide dough in 4 pieces and wrap each one in plastic wrap. Chill in refrigerator for an hour or two. Sprinkle a little flour on the counter or a pastry board and roll out dough so it's about 1/4 inch thick. Cut out with cookie cutters and decorate as you like. Place on cookie sheet and bake at 375 for 8 minutes until edges turn light brown. Cool one minute and remove with spatula to cooling rack. \ \ \ Set oven for 400. Melt the butter or margarine in a saucepan over very low heat. Make sure it doesn't burn. Spread corn flakes on baking sheet and pour melted butter over the top. Mix the sugar and cinnamon and sprinkle that on the corn flakes too. Put the baking sheet in the oven and bake until crisp--about 7 minutes. While the corn flakes are baking, divide the fruit among 4 serving bowls. Beat the milk, eggs, and vanilla together in a large bowl. When the corn flakes are crisp, take them out of the oven and quickly put some in each bowl with the fruit. Pour the egg-milk mixture on top and serve. \ \ \ \ Peel and chop the onion. Heat the oil in the saucepan and add the onion. Cook over medium heat for about 5 minutes, stirring all the time, until the onion is soft. Add the ground beef and cook for another 5 minutes or so, still stirring, until all the meat is brown. Add all the other ingredients except the beans. You may also want to add some salt and pepper and a little more chili powder if you like it hot, but that's up to you. Stir everything together well and cook over low heat for about 30 minutes. Open the can of beans and drain off the juice. Add beans to the chili, stir, and let it cook for another 10 or 15 minutes. Serve hot. \ \ \ \ Put the cottage cheese in a mixing bowl. Add the raisins and walnuts. Stir together with a large spoon. Put in refrigerator while you prepare the fruit. Cut the apples in four pieces and cut out the core. Cut each piece into thiner slices. Peel and slice the peachesand bananas, getting help from a grownup to make sure you do this properly and safely. Open the can of pineapple and drain the juice. Use some other fruit if you like. Put a lettuce leaf on each of the four plates. Arrange some of each kind of fruit on the plates, leaving a spot in the center of each plate for the cottage cheese. Put some cottage cheese in the center of each plate. Decorate the top with a strawberry. \ \ \ Put the egg in the mixing bowl and beat withthe egg beater or fork. Add the milk and beat again. Cut each piece of bread in two pieces to form triangles. Melt the butter or margarine in the frying pan over medium heat. Dip each piece of bread in the egg mixture to coat each side well. Place the bread in the frying pan . You probably won't be able to cook all the bread at once, but that's okay. Fry the bread for about 2 minutes and then turn over with the spatula and fry the other side until brown. Remove from pan, put on a plate and cover with a pan lid to keep warm while you fry the rest. Serve with powered sugar sprinkled on top or with maple syrup. \ \ \ \ Preheat oven to 400. Put butter in a bowl to soften. With a grownup's help, cut the pear in pieces, remove core and slice thin. Use the paper the butter was wrapped in to grease the baking dish. Put a layer of pears in the bottom and sprinkle with some sugar. Add layers of other fruit and nuts, sprinkling sugar over each one. Pour the orange juice over all the fruit. Add flour and sugar to the soft butter in the bowl. Mix with a fork until it forms tiny balls. Sprinkle over the fruit. Place in the oven and bake 45-55 minutes until the top is golden brown. Remove and let cool 30 minutes before serving. (A little vanilla ice cream on top tstes great!) \ \ \ Preheat the oven to 400 F. Sift the flour and salt together into the mixing bowl. Add the eggs and milk and beat together very well with the egg beater. Using a large spoon or a measuring cup pour some of the batter into each muffin tin. Fill each one about half full. This should be enough batter to make 12 popovers. Put in the oven and bake about 45 minutes until puffed and golden brown. Serve very hot with butter and jam. \ \ \ \ \ \ \ \ \ Wash apples. Cut in 4 pieces and remove core. Chop in small pieces. Chop celery in small pieces. Put apples and celery in mixing bowl. Add raisins and chopped nuts. Cover bowl and place in refrigerator for about an hour to chill. Before you take the fruit out of the refrigarator, whip the cream in a small mixing bowl, using the egg beater or mixer. Carefully stir in the sugar and mayonnaise and mix well. Add the cream dressing to the fruit and mix it together well with a fork (also known as tossing the salad). Now it's ready to serve. \ \ \ \ \ \ Open can of pineapple. Drain juice into a bowl. Measure juice and add some water if needed to make amount called for in recipe. Bring juice to a boil in saucepan over high heat. Pour over gelatin in a mixing bowl and stir to dissolve gelatin. Add lemonade and mix well. Refrigerate for 45 minutes. Meanwhile, cut the apple in four pieces, remove core and chop in small pieces. Wash andhalve the grapes. When gelatin has chilled, stir in apples, grapes, and ginger. Divide mixture among custard cups to make individual servings. Chill again for one hour. Unmold byrunning a knife around inside edge of each cup and turning upside down on salad plates coveredwith lettuce. \ \ \ Preheat oven to 350 F. Wash apples. Cut in 4 pieces, remove core and slice. Mix in a bowl with half the sugar and all the cloves, cinnamon, nutmeg and lemon juice. Grease the baking dish with the paper wrapped around a stick of butter and place apple-sugar mixture in the bottom. In a bowl combine the flour, which has been sifted, with the rest of the sugar and butter. Use a pastry blender or fork and blend until a crumbly mixture forms. Add nuts and sprinkle over the apples. Bake about 45 minutes until the apples are bubbly and the crust is browned. Serve hot with ice cream on top. \ \ \ \ \ Melt the butter in the saucepan over low heat so it doesn't burn. Add to buttermilk and egg in mixing bowl. Beat together with eggbeater until fluffy. Sift together the other ingredients. Add to milk-egg mixture and stir just enough to mix. If the batter is too thick add a bit more milk. (It should be like heavy cream). Heat the skillet or griddle over medium heat. When it is hot enough to makea drop of water boil right away, it's ready for the pancakes. Put about 1/4 cup of pancake batter in the skillet for each pancake. Cook until bubbles cover the top. Turn with a pancake turner and cook the other side about 2 minutes. Serve. \ \ \ \ Put glasses or cups in refrigerator. Peel the banana. Cut or break into about 4 pieces. Place in bowl of blender. Add pineapple juice and orange juice, yogurt, and honey. Start blending at medium speed and then blend at high speed until smooth and frothy. Serve in the cold glasses or cups. \ \ \ \ \ \ \ \ \ \ \ \ Turn on waffle iron to heat. Sift the flour, sugar, baking powder, salt and baking soda together into a mixing bowl. Break the eggs into another bowl and beat well with a fork. Add the buttermilk or yogurt and the corn oil to the eggs and beat together. Pour this mixture into the bowl with the flour and stir together with a wooden spoon. It doesn't need to be perfectly smooth. Add some more buttermilk or yogurt if it seems too thick. Pour about one heaping tablespoon of batter into each compartment of the heated waffle iron. Close the top and leave closed until the waffle iron stops steaming. Open and remove waffles with a fork. Serve with syrup and melted butter. \ \ \ Put the eggs in the saucepan. Cover with cold water. Place over fairly high heat and bring the water to a boil. When water boils, turn off the heat and cover pan with lid. Let stand for at least 20 minutes. Eggs will then be hard-cooked. Peel the shell from the eggs and cut in half lengthwise. Carefully remove the yolk and place in a mixing bowl. Mash the yolks with a fork. Then add the other ingredients and mix well. (You can add other items, like bacon and onion instead of the pickles or cheese if you like). Stuff the yolk mixture into the empty hard-cooked egg halves, heaping it on top of each one. A little paprika sprinkled on top looks pretty. Now serve and eat. \ \ \ Break the eggs into the mixing bowl. Beat well with a wire whisk or egg beater. Add milkor cream and beat again until fluffy. Grate the cheese into another bowl and set aside. Melt the butter in the omelet pan or skillet over medium heat. When the butter is sizzling hot, pour in the eggs. As the omelet cooks, lift the edges with the spatula to let the uncooked part run underneath and cook also. When the entire top of the omelet looks creamy sprinkle the grated cheese on top. Slowly count to ten. Then lift one side of the omelet with the spatula and fold it over on top of the other half. Count to five and then remove the omelet with the spatula and place on serving plate. \ \ \ Preheat the oven to 350 F. Put peanut butter and honey in a bowl and mix together (cream) using an egg beater or electric mixer (It's easier with the mixer). Beat the egg separately and then add to the peanut butter and honey, along with the vanilla. Sift together in another bowl the flour, salt, and baking soda. Add to the peanut butter mixture and mix well, still using the egg beater or mixer. Pour a few drops of corn oil on each cookie sheet. Then use a paper towel to rub oil over entire cookie sheet to grease well. Drop one heaping teaspoon cookie dough on cookie sheet for each cookie. Bake for 10-12 minutes, just until golden brown. Makes 3-4 dozen. \ \ \ Peel and then carefully chop the onion. If you are using garlic, chop it also--into very small pieces. Melt the butter in the frying pan over medium heat. Add the ground beef and the onion and garlic. Stir as it all cooks, using the end of the spoon to break up the ground beef in small pieces. When the meat is well browned, add the catsup, water, and soup. Mix together well. Add salt and pepper if desired. Reduce the heat to low, put the lid on the pan, and let mixture cook for 15 minutes. Stir from time to time to keep it from sticking to the pan. Heat the hamburger buns in a 350 F oven for 5 minutes.. Place an open bun on each person's plate and spoon some meat sauce on each one. \ \ \ Preheat oven to 350 F. Cut pineapple in wedges. Melt butter in skillet over low heat. Add brown sugar and cook until well blended. Remove from heat, arrange pineapple wedges in skillet. Set aside. Make cake batter: cream margarine and sugar until fluffy. Add egg yolk and mix. Sift flour, sugar and salt together. Add to batter a bit at a time, alternating with pineapple juice and vanilla. Beat well after each addition. In separate bowl beat egg white until stiff. Carefully fold into cake batter. Pour batter over pineapple in skillet. Bake for 25 minutes. Place serving plate on top of skillet and carefully turn over so cake comes out with pineapple on top. \ \ \ Defrost the orange juice by taking it out of the freezer earlier in the day or letting it sit in a pan of hot water for a little while before opening it. Put the contents of the jar of salad dressing and the undiluted can of orange juice in the container of the blender. Blend together briefly--just enough to mix together thoroughly. Serve over fruit or on a spinach salad. (You might end up liking spinach a great deal!) \ \ \ \ \ \ \ \ \ Place yogurt in a cereal bowl. Slice banana in mouth size pieces. Slice and chop the apple into mouth-size pieces as well. Place banana and apple slices in the cereal bowl on top of yogurt. Sprinkle raisins and granola on top. It's ready to serve. (You may want to mix it all together a bit with yourspoon as you eat it.) \ \ \ \ \ \ \ \ \ \ \ Put the granola, honey, and coconut in a bowl together. With a spoon or your fingers, mix together well. The mixture should be just sticky enough to hold together in small balls. Add more granola if too sticky, or more honey if not sticky enough. With your hands, form the dough into small candy balls. Store wrapped in waxed papaer in a cookie tin or plastic bowl with a cover. \ \ \ \ \ \ \ \ \ \ Peel the peach and cut into slices. Wash and hull the strawberries. Place all ingredients in container of electric blender. Blend for about 10 seconds until most of fruit has become liquid. Note: You might try substituting blueberries for either the peach or strawberries for a different taste. \ \ \ \ \ \ \ \ \ \ \ Peel onion and chop fine. Chop green pepper and garlic in fine pieces too. Heat the olive oil in the saucepan. Add the onion, green pepper, and garlic. Saute (stir) over medium heat until onion is transparent (you can almost see through it). Drain liquid from tomatoes. Place the tomatoes in blender container with chilies. Blend until tomatoes are liquid. (You can also mix tomatoes and chilies in a bowl and mash with a fork.) Add tomatoes to onion mixture in saucepan. Season with oregano and salt and pepper if desired. Cook over low heat for 15 minutes, stirring often so sauce doesn't stick. It's ready to serve. \ \ \ \ Peel and chop the onion very fine. If you use garlic, chop it very fine or mash through agarlic press. Heat the oil in the skillet over medium heat. Add the onion, garlic, and ground beef and saute (stir) until meat is well browned. Season with chili powder and salt and pepper if desired. Cover and set aside. Chop the tomatoes in small pieces. Grate the lettuce or cut it in very thin strips. Grate the cheese. To serve: Heat taco shells in a 350 F oven for a few minutes. Place ground beef, tomatoes, lettuce, cheese, tomato-chili sauce, and taco shells in separate serving bowls. Put them all on the table and allow each person to put together his own tacos to taste. \ \ \ Peel and chop the onion. Chop the green pepper. Melt the butter in the frying pan over medium heat. Add onion and green pepper and saute (stir) until tender. Add ground beef and saute until browned, stirring in Worcestershire sauce, oregano, and salt and pepper to taste. Meanwhile, bring a large pot of water to boil. Add macaroni. Cook according to package directions. Drain. Placein casserole, add ground beef mixture, soup, and chopped tomato. Mix together well. Bake, covered with aluminum foil, for 40 minutes. Remove foil, sprinkle with cheese and bake uncovered for 5 minutes more until cheese is melted and lightly browned. \ \ \ \ Peel the bananas. Put a popsicle stick in the end of each one. Wrap in waxed paper and freeze for an hour or two. Put the peanut butter, cream, and honey in the container of an electric blender. Blend until smooth. Pour peanut butter mixture on waxed paper. Roll frozen bananas in peanut butter mixture. If necessary, you can also spread the mixture on the bananas with a knife. Then roll the bananas in the chopped peanuts. Wrap again in waxed paper and freeze once more. \ \ \ \ \ \ \ \ Place all ingredients in the blender and blend together very briefly--just long enough to mix well. If you blend it too long the ice cream will melt instead of just being mixed with the milk and chocolate. Note: Chocolate ice cream makes a super chocolate shake, but some folks like the taste with vanilla better. If you have any chocolate sprinkles you might put some on top of each milkshake after pouring them. \ \ \ \ \ \ \ \ \ Use 1 tbs. of butter to butter the baking dish. Then butter the slices of bread. Place the bread in the bottom of the baking dish with the buttered side down. Sprinkle the raisins over the slices of bread. In a mixing bowl beat the eggs with an egg beater or wire whisk. Add the sugar, salt, and milk and beat again. Pour the egg-milk mixture over the bread and let stand for 30 minutes so the milk soaks into the bread. Preheat oven to 325 F. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake another 30 minutes until the top of the pudding is browned. Serve warm. \ \ \ \ Open the can of tuna fish and drain off the water or oil. Place the tuna fish in the mixing bowl and squeeze the lemon juice into the bowl. Mix the lemon juice with the tuna fish using a fork. If someone else has not chopped the celery, green pepper, and other vegetables for you, carefully do so. You don't have to use all the vegetables but it makes the salad more interesting. The pimento is red and looks pretty in it. Add a hard-boiled egg if you like. Using the fork, mix the vegetables with the tuna fish. Add mayonnaise and mix again so a little mayonnaise coats everything. Spread on bread for sandwiches or place on salad plates covered with lettuce and tomato. \ \ \ Peel and chop the onions. If you like garlic, peel and chop it very fine or mash it through a garlic press. Heat the oil and butter in the frying pan over medium heat. Add the onions and garlic and stir (saute) with the wooden spoon until they are very lightly browned. Add the beans, including the liquid they were packed in, and lower the heat a little. Cook the beans, stirring and mashing them until the liquid is gone and the beans look a bit like paste. This should take about 30 minutes. Don't let the pan get too hot or forget to stir the beans or they will stick to the pan and burn. Grate the cheese and sprinkle on top of the hot beans when serving. \ \ \ Put cornmeal in a large bowl and pour boiling water over it. Add butter, molasses, and salt. Cool to lukewarm. Put warm water in a bowl. Sprinkle yeast over it. Stir until dissolved. Add to cornmeal mixture. Add the egg and half the flour to cornmeal. Beat with electric mixer at medium speed for 3 minutes. Scrape sides with a spatula. Add rest of flour and beat for 2 minutes more. Grease the loaf pan. Pour batter in it and smooth top with a spatula. Cover pan with a towel and place in warm place to rise. This should take 1-1/2 hours. Preheat oven to 375 F.Sprinkle top of bread with cornmeal and bake for 50 minutes. Remove from pan and cool on a wire rack. Brush top with butter. \ \ \ Peel and chop the onions. Peel and chop the garlic or mash it through a garlic press. Heat the olive oil in the saucepan over medium heat. Add the onions and garlic and stir with the wooden spoon (saute) until soft and clear. Drain juice from canned tomatoes. Add tomatoes to saucepan. Use spoon to chop tomatoes up a bit. Add the herbs and other seasonings, as well as the sugar. Stir together and then add tomato paste. Stir again until tomato paste is well mixed with the other ingredients. Turn heat to low so that sauce is not quite boiling and cook for about 45 minutes. Stir it occasionally to make sure it does not stick to the pan. Use to make your favorite pizza. \ \ \ Preheat the oven to 400 F. Split the pita bread in half. Place on the baking sheet with the insides facing up. Brush a little bit of olive oil on each one. Put them in the oven for 2 minutes. Remove from oven. Pour 1 tbs. of pizza sauce over the top of each piece of pita bread, being careful not to touch the hot baking sheet. If you want to add other ingredients like chopped green pepper or mushrooms, sprinkle over sauce. Then sprinkle oregano and garlic powder over sauce. Sprinkle cheese on top of everything and dribble a little more olive oil on top of each one. Bake for 8 minutes longer or until the cheese has all melted. \ \ \ \ Put 1/2 cup warm water in a mixing bowl. Stir in sugar. Add the yeast and stir again. Set aside for about 5 minutes while yeast becomes frothy. Meanwhile, sift 4 cups of flour with salt in large bowl. Make a hole in the middle and pour in the olive oil and the rest of the water. Add the yeast mixture and mix all ingredients together with your hands. Sprinkle a little leftover flour on the bread board and place the dough on it. Knead the dough for 10 minutes with the heel of your hand. Add more flour if it gets too sticky. Rub a bowl with olive oil and place dough in it. Cover with towel and let rise 1-1/2 hours in a warm place. Place on bread board and roll out to fit pan. \ \ \ Preheat oven to 400 F. Roll out dough and place in pizza pan, turning up edges to form a rim. If dough is homemade, let rise in pan for 15 minutes. Meanwhile, slice the mushrooms. Chop the green pepper. Peel and chop the onion. Prepare any other vegetables. Place the pizza dough in the oven (after rising) and bake 10 minutes. Remove from oven. Brush the crust with oil. Spread pizza sauce over crust. Sprinkle on vegetables (add any others you like, but don't overfill the crust). Sprinkle oregano over the vegetables. Sprinkle grated cheeses on top of everything. Return pizza to oven and allow to bake another 20-25 minutes until edge of crust is brown and cheeses are bubbling. \ \ \ If you are using frozen corn, remove from freezer and let thaw at room temperature. Preheat oven to 350 F. Grate cheese--but not your fingers! Break egg into mixing bowl and beat with wire whisk or egg beater until light yellow in color. Add the other ingredients and stir with a spoon to mix well. You may want to add a little fresh ground pepper to season. Grease the casserole dish with the butter. Pour the corn mixture into the casserole dish and smooth the top with a spoon. Bake for 35 or 40 minutes. Serve hot. \ \ \ \ \ \ \ Melt butter in saucepan over low heat. Add the cream and cheese. Continue to cook over low heat, stirring, until cheese melts and smooth sauce forms. Bring a large pot full of water to a boil. Add the salt and then the fettucini. Bring water to boil again and cook fettucini according to maker's instructions. Drain the fettucini in a colander. (Adult help is needed for this step to avoid accidents with the very hot water.) Place in serving bowl and immediately pour warm sauce on top. Use serving spoon and fork to mix sauce with pasta. (You can add some chopped cooked ham, green peas, and pimento for a very special dish.) Sprinkle extra cheese on top and serve. \ \ \ Preheat oven to 350 F. Put eggs, milk, and sour cream in mixing bowl and beat with whisk or egg beater until light and frothy. Grate cheese if necessary, being careful not to cut your fingers. Add cheese and seasonings (parsley, thyme, and oregano) to egg mixture and mix well. Butter the baking dish. Crumble the crackers and sprinkle half on the bottom of baking dish. Pour half of egg-cheese mixture over crackers. Sprinkle the rest of the cracker crumbs on top and pour on the rest of the egg-cheese mixture. Smooth the top witha spoon. Bake for nearly 1 hour until browned on top. Cut in squares to serve. \ \ \ \ \ Slice the carrots into bite-size rounds. Peel and chop the onion. Drain the tomatoes, saving the juice, and chop them as well. Rinse the lentils in cold water and drain. Place all ingredients in a large pot. Be sure to include the juice from the can of tomatoes. Bring soup to a boil over high heat. Lower heat so that soup is just barely boiling (simmering). Use your wooden spoon to stir the soup every now and then, and cook for about 1 hour. Serve hot. (You might like to try eating this soup with a little grated parmesan cheese on top.) \ \ \ \ \ \ Peel and chop the onion carefully. Chop the garlic or mash it through a garlic press. Heat oil in frying pan over medium heat. Add onion and garlic and stir (saute) with a wooden spoon for about 5 minutes. Add ground beef and saute for 5 minutes more or until beefis browned. Add all other ingredients except the spaghetti. Bring the sauce to a boil, thencover and lower the heat. Cook for about 30 minutes, stirring ocassionally to make sure it doesn't stick to the bottom of the pan. Meanwhile, bring a large pot of water to the boil and add spaghetti. Boil for 10 minutes and then drain in colander. Divide spaghetti among 4 plates and top with sauce. Serve with parmesan cheese. \ \ \ Take the butter from the refrigerator and let it sit at room temperature until soft. Preheat the oven to 350. Sift the flour, salt, and baking soda together into the mixing bowl. Add the butter, granulated and brown sugars, egg and vanilla. Beat at medium speed for 2 minutes until well blended and smooth. Stir in the chocolate chips and chopped nuts. Put a teaspoonful of cookie dough on the cookie sheet for each cookie. Put them about 2 inches apart. Bake 10-12 minutes until golden. Place on wire rack to cool. Makes about 4 dozen cookies. Note: Be sure to pack the brown sugar into the measuring cup when you are measuring it. \ \ \ \ Preheat oven to 400. Wipe off the chicken pieces with paper towels. Put the flour, salt, pepper, thyme, and sage in a clean paper bag. Shake the bag a few times to combine all ingredients. Then add chicken pieces a few at a time and shake again to cover each piece in the flour and seasonings. Put chicken pieces on a shallow baking dish. With a pastry brush, brush the top of each piece with melted butter or margarine. Cover pan with aluminum foil and bake for 30 minutes. Remove foil and increrase oven temperature to 450. Bake, uncovered, for 20 minutes longer until brown and tender. \ \ \ \ \ Place a pear half in each of the serving bowls. Using the scoop or the big spoon, place one scoop of ice cream in the center of each pear half. (If the ice cream is very hard, put the scoop or spoon under hot water for a few seconds.) Spoon 2 tbs. of chocolate syrup over each serving of ice cream and pear. Serve before the ice cream melts! \ \ \ \ \ \ \ \ \ \ \ Mix ingredients. Stir well. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Fill large saucepan 3/4 full of water and bring to boil. Drop zucchini in boiling water. Cook for 5 minutes. Drain zucchini in colander and place under cold water to stop cooking and cool. Preheat oven to 350. Cut each zucchini in half lengthwise. Scoop out center. Grease baking dish with butter and place zucchini halves in it. Chop onion. In a bowl mix ricotta cheese, onion, and corn together. Season with parsley, basil, and a little pepper if desired. Stuff corn-cheese mixture into zucchini halves, forming a mound on top. Sprinkle grated cheese on top. Cover baking dish with foil and place in oven for 15 minutes. Remove foil and bake another 20-25 minutes until browned. \ \ \ Preheat the oven to 400. Place the graham crackers on the cookie sheet. Spread about 1 tbs. of peanut butter on each cracker. Place a marshmallow on top of the peanut butter. Place the cookie sheet in the oven and bake until marshmallows begin to melt--about 5 minutes. Serve warm. \ \ \ \ \ \ \ \ \ \ \ \ Preheat oven to 350. Combine beans, molasses, Worcestershire sauce, and mustard in the casserole dish. Stir together gently. Place in oven to bake 30 minutes. It will be very hot and bubbly. Serve. \ \ \ \ \ \ \ \ \ \ \ \ \ \