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I hope you enjoy the recipes!

[Archives ]  

1. Oatmeal Lace Cookies Recipe
2. Orange Cake Cups Recipe
3. Oriental Pasta Salad
4. Our Family's Swiss Steak
5. Oyster Casserole Recipe 
1. Oatmeal Lace Cookies Recipe

Make a batch to take to the office

From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


1/2 cup margarine

1/2 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

2-1/2 cups quick-cooking oats

1 teaspoon baking powder

1 teaspoon vanilla

1 cup finely chopped pecans


Cream margarine and butter.  Add white sugar and brown sugar; cream well.  Mix in eggs, oats and baking powder.  Then add vanilla and pecans.  Line cookie sheets with wax paper.  Drop dough from a teaspoon onto wax paper allowing at least 4 inches between cookies, as they spread.  Bake at 350 degrees for about 8 minutes.  Remove cookie sheet from oven.  Allow cookies to cool slightly before removing from wax paper to wire rack.  (If cookies are removed while too warm they will lose their shape; if allowed to cool too much, cookies will stick to wax paper.)  Store in an air-tight container.

YIELD: 5 dozen cookies

Source: Daily InBox
2. Orange Cake Cups Recipe

Bite-sized pieces of joy

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


2 eggs, separated

1/2 cup sugar

4 tablespoons margarine

1/2 teaspoon vanilla

1/4 cup frozen orange juice concentrate, thawed

2 tablespoons flour

1/4 teaspoon salt

1 cup milk


Beat egg whites until stiff.  Add 2 tablespoons sugar, one at a time.  Cream margarine with remaining sugar until fluffy.  Beat in egg yolks, orange juice and vanilla.  Stir in flour and salt.  Slowly stir in milk.  Gently fold in egg whites until fluffy smooth.  Spoon into 6 buttered 6-ounce cups.  Set in shallow pan of boiling water.  Bake at 325 degrees for 30 minutes.  Remove from water and cool.  Invert into serving dishes.


Source: Daily InBox
3. Oriental Pasta Salad

Categories: Salads &, Salad, Dressing

Yield: 5 Servings     

24 oz Frozen tortellini
6 tb Rice vinegar
3 1/2 tb Soy sauce
1 lg Garlic clove; minced
2 tb Minced fresh ginger
1 1/2 ts Sugar
3/4 ts Dried hot red pepper flakes
3/4 ts Dry mustard
1/4 ts Five Spice powder
1/4 c Sesame oil
1/2 lg Red bell pepper; finely diced
1/3 c Green onions; chopped      
3 oz Snow peas; cut diagonally
1 md Carrot; cut into 2" strips
Chinese (Napa) cabbage or spinach leaves

Cook tortellini according to package directions. Drain well and place in a large bowl.
Combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard, and Five Spice powder in a small bowl. Whisk in oil.
Toss warm tortellini with dressing. Toss in red bell pepper, green onion, snow peas, and carrot. Add more vinegar and soy sauce to taste, if desired.
Line a serving platter or individual serving plates with cabbage or spinach leaves. Arrange salad over greens. Serve at room temperature.
Timesaver Tip: Recipe can be made up to 1 day ahead and refrigerated. Bring to room temperature before serving.

NOTES : This pasta salad is refreshing on a warm summer day. The crisp vegetables and soft tortellini are a wonderful combination.

Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1 #696 by on Jul 29, 1997

4. Our Family's Swiss Steak

Categories: Beef

Yield: 1 Servings      

      2 lb Round Steak; Cut In Serving Size Pieces
      1 cn Diced Tomato; 28Oz
      1 lg Onion; Sliced
      2 cn Peas; Drained

Make a mixture of about 1/2 cup flour, salt, pepper and garlic to taste. Dip pieces of round steak in flour mixture. Pound floured steak pieces with a meat mallet.

Brown round steak in oil in a skillet. Add sliced onion and saute'. Put steak back in skillet along with onion. Add chopped tomato with liquid. Season with some garlic and pepper. Cover and simmer for 1 1/2 hours. When done add drained peas. I serve this with sour cream mashed potatoes. Put some sauce over the potatoes. Posted to recipelu-digest Volume 01 Number 407 by Aquasea221 <> on Dec 27, 1997

5. Oyster Casserole Recipe

Give yourself more of what you love

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.


1 cup cracker crumbs

1/2 cup seasoned bread crumbs

1/2 cup melted butter

2/3 cup chopped parsley

2/3 cup chopped onions

Tabasco sauce

1 dozen large or 2 dozen small oysters

Seasoned salt


3/4 to 1 cup chablis wine

3/4 to 1 cup light cream

1 cup American cheese

Mix first three ingredients.  In a separate bowl, mix parsley and onions.  Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.  Put a layer of oysters.  Put 1 drop Tabasco sauce on each oyster.  Put a little salt and a dot of butter on each oyster.  Repeat procedure.  Crumb mixture should be last.  When the dish is full, gently pour wine, then cream, over the mixture.  Sprinkle cheese over the top.  Bake at 400 degrees for 20 minutes.

SERVES:  6  - 8

Source: Daily InBox
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