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I hope you enjoy the recipes!

[Archives ]  

1. Warm Cherry Puff
2. Warm Harvest Potato Salad
3. WENDY'S Chili
4. White Bean Gravy
5. Whole Wheat Rolls
1.  Title: Warm Cherry Puff
Yield: 8 Servings
Categories: Desserts
      1 c  Milk
      2    Eggs
    1/2 c  Bisquick? baking mix
    1/4 c  Sugar
    1/4 ts Almond extract
      2 tb Butter, softened
      1 cn (21 oz) cherry pie filling

  Heat oven to 400?. Blend milk, eggs, bisquick mix, sugar, extract and
  butter in blender for 15 seconds, or beat on high speed of mixer one
  minute. Pour into greased or sprayed 10 in pie plate or 11x17 baking dish.
  Spoon cherry filling over the top. Bake 25-30 minutes until golden brown.
  NOTES : Easy, quick and gives you a warm feeling. I drown mine in cold
  Recipe by: Comstock Michigan Fruit
  Posted to TNT - Prodigy's Recipe Exchange Newsletter  by (MRS IRA M DENNIS) on Feb 22, 1997.

Source: Steve's Recipe Database
2. Title: Warm Harvest Potato Salad
Yield: 4 Servings
Categories: Potatoes, Salads


      1 lb (6-8) new red potatoes
      1    Carrot; peeled-julienned
      2    Scallions; chopped
      1 tb Dijon mustard
      1 tb Dry sherry
      1 ts Olive oil
    1/2 ts Dried dill

  Scrub potatoes; leave skin on and cut into quarters. Steam potatoes and
  carrot together in small saucepan over low heat for 10 - 15 minutes, or
  until tender. Drain and remove from heat. Keep saucepan covered. Mix
  remaining ingredients in small serving dish. Stir in hot potatoes and
  carrot. Serve while warm. Serves 4.
  Posted to TNT Recipes Digest by Alice Poe  on Apr 14,

Source: Steve's Recipe Database
3. WENDY'S Chili

2 pounds Ground beef,
1 29-ounce Can tomato sauce,
1 29 ounce Can kidney beans w/liquid ,
1 29 ounce Can pinto beans w/liquid,
1 medium Onion -- diced,
2 Green chili -- diced,
1 Rib celery -- diced,
3 medium Tomatoes -- chopped,
2 tsp Cumin powder,
3 tbsp Chili powder,
1-1/2 tsp      Black pepper,
2 tsp Salt,
2 cups Water.


Brown the beef and drain the fat off. Crumble the cooked beef into pea size pieces. in a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2-3 hours.

Source: Recipe Ross


4. Title: White Bean Gravy
Yield: 1 Servings
Categories: Casseroles


      1 c  Lima beans; soak overnight/
  1 1/2 c  Water
    1/4    Butter
    1/2 md Onion; diced
    1/2 c  Heavy cream
      1 ts Cornstarch
      2 tb Water
           Freshly ground black pepper

  Recipe by: TV Food Network For serving with VEGETABLE ENCHILADAS/TVFN. See
  recipe. In a saucepan, mix limas, water, butter and onion and bring to a
  boil. After 20 minutes, test the beans for tenderness. if beans are not
  soft, cook and additional 5 to 10 minutes. Add more water if the beans look
  dry. Remove the pan from the heat and stir in the cream, using a
  hand-heldmixer to puree the mixture (or you can puree it in a blender or
  food processor). Make a paste by mixing the cornstarch and water together.
  Add this to the mixture in the pan over low heat, stirring until the gravy
  is thick. Season with salt and pepper. PICK OF THE
  Posted to MC-Recipe Digest by "M. Hicks"  on Feb 5,

Source: Steve's Recipe Database
5. Whole Wheat Rolls

Prep Time
: 45 min Cook Time: 20 min Servings: 2


2 cups milk
1/2 cup sugar
1 tablespoon salt
3 tablespoons Crisco® All-Vegetable Shortening
OR Crisco® All-Vegetable Shortening Sticks
3 1/2 cups Pillsbury BEST® Whole Wheat Flour
2 packages active dry yeast
2 large eggs
3 1/4 to 3 1/2 cups Pillsbury BEST® All Purpose Flour
Crisco® Original No-Stick Cooking Spray

Preparation Directions

HEAT together milk, sugar, salt and shortening in medium saucepan just until warm, stirring occasionally until melted. Combine whole wheat flour and yeast in large bowl. Add milk mixture add eggs. Beat at low speed of electric mixer 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.

STIR in enough all purpose flour by hand to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning once to coat surface. Cover. Let rise until double about 1 1/2 hours. Punch down. Cover and let rest 10 minutes.

COAT baking sheet with no-stick cooking spray. Shape into 24 rolls. Place on prepared baking sheets. Cover and let rise until almost double, about 45 minutes.

HEAT oven to 400ºF. Bake 15 to 20 minutes or until browned. Remove from baking sheets. Cool.

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