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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. V-8 Bread
2. Valentine Lollipops
3. Veal Delight Recipe
4. Vegetable Enchilada Casserole
5. Viennese Cookies 
1. V-8 Bread

Categories: Bread machines, Breads

Yield: 1 Servings      
5 oz V-8¨ vegetable juice
2 tb Water; warmed
1/2 ts Garlic salt
1 tb Sugar
1/2 ts Garlic powder
1/2 ts Dried onions
1 1/2 ts Italian seasoning
1 1/2 tb Parmesan cheese
2 c Bread flour
1 1/2 ts Active dry yeast
3 tb Vital Gluten

Make according to your bread machine instructions.

makes a 1 lb loaf.

>From: (Sally Eisenberg) From: Bread-Bakers Archives:

Recipe By : Garrett,Great Bread Machines

2. Title: Valentine Lollipops
Yield: 12 Servings
Categories: Desserts, Candies, Holidays


           -Safflower oil
      2    Plastic 6-count lollipop molds
      8 oz Imported white chocolate
      8 oz Imported bittersweet chocolate
     12    Lollipop sticks
     12    Red cellophane bags (optional
     12    Gold ribbons (optional)

  Lightly oil lollipop molds. In small bowl set over saucepan of simmering
  water, stir white chocolate just until melted and smooth. Remove bowl from
  over water. In another small bowl set over same saucepan of simmering
  water, stir bittersweet chocolate just until melted and smooth. Cool
  chocolates slightly. Drizzle small spoonful of white chocolate into bottom
  of each mold. Drizzle small spoonful of bittersweet chocolate over. Using
  toothpick, swirl chocolates slightly to marbleize. Repeat layering of
  chocolates and swirling until molds are filled. Insert lollipop sticks into
  groove in molds and rotate sticks to coat with chocolate. Gently tap molds
  on work surface to release air bubbles. Refrigerate lollipops until very
  firm, at least 3 hours or overnight. Refrigerate cookie sheets until
  chilled. Invert molds onto chilled cookie sheets. Gently bend corners to
  release lollipops (it may be necessary to let molds stand 30 seconds and
  then repeat bending). If desired, insert each lollipop into cellophane bag
  and tie decoratively with ribbon. (Lollipops can be prepared 3 days ahead.
  Cover tightly and keep refrigerated.)
  From Gemini's MASSIVE MealMaster collection at

3. Veal Delight Recipe

Let it simmer to enhance the flavor

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


1/4 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon bouquet garni

1 egg, beaten

4 veal scallops

3 to 4 Tablespoons butter

1/4 to 1/2 pound mushrooms, sliced

1 large garlic clove, minced

3/4 cup Chablis, vermouth or Marsala

2 beef bouillon cubes

2 to 3 Tablespoons fresh lemon juice

1/2 squeezed lemon peel

1 Tablespoon all-purpose flour

1/4 cup water


Combine 1/4 cup flour, salt, pepper, and bouquet garni.  Dip each veal scallop into egg and then into flour mixture.  In a saucepan, sauté mushrooms and garlic in butter.  Push mushrooms to side of pan; brown both sides of veal in butter.  Rearrange mushrooms around veal.  Add wine, bouillon cubes, lemon juice, and squeezed lemon peel.  Cover partially and simmer 30 minutes.  Add a little water if veal becomes too dry.  Mix one Tablespoon flour and water.  Add to liquid in pan, stirring constantly until thickened.  Remove lemon peel and serve.


4. Vegetable Enchilada Casserole

From the Kitchen of:  Barbara

1 can crushed tomatoes in tomato puree (28 oz.)
1 can chunky salsa (141/2 oz.)
1 can tomato paste (6 oz.)
2 cans black beans, rinsed and drained (15 oz. each)
1 can whole kernel corn, drained (151/4 oz.)
1 can diced green chilies (4 oz.)
11/2 tbsp. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
1 can sliced ripe olives, drained (21/2 oz.)

In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder. Mix well.
Ladle about 1 cup of this mixture into the bottom of a 4-quart Crockery Pot; spread evenly.
Top with 11/2 tortillas, cutting to fit as necessary.
Spread on 1/3 of the remaining tomato mixture.
Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
Sprinkle the sliced olives over all.
Cover and cook on low about 5 hours. Serve hot.

Source: 50+ Friends Club Cookbook
5. Viennese Cookies

Treat yourself to a new taste

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.



1/2 cup softened butter

1/4 cup confectioners' sugar

1-1/4 cups sifted all-purpose flour

A few drops of milk


1/2 cup softened butter

1 cup sifted confectioners' sugar

2-1/2 Tablespoons melted semi-sweet chocolate

Optional: confectioners' sugar


Preheat oven to 375 degrees.  To make cookies, cream butter and sugar.  Add flour and mix well.  If dough seems stiff, add a few drops of milk.  Place dough in a pastry bag fitted with a large star nozzle.  Pipe dough onto greased baking sheets in small circles, rosettes, or fingers.  Make sure there are even numbers of each shape.  Chill 15 minutes.  Bake ten to fifteen minutes or until golden brown.  Cool on wire rack while making filling.  Cream butter and sugar; add chocolate and mix well.  When cookies are cool, spread filling on the underside of one cookie, and top with an identical one, making a sandwich.  Dust with confectioners' sugar, if desired.

YIELDS:  2 dozen cookies


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