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I hope you enjoy the recipes!

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1. M And M / Mars Snickers Bar
2. Mac And Cheese Romanoff  
3. Mexican Cornbread
4. Microwave Vegetable Burritos
5. Mushroom Feta Soup Recipe
1. M And M / Mars Snickers Bar

Number of Servings: 1 pan

1 Tablespoon(s) Plus 1/4 cup water
1/4 Cup(s) Light corn syrup
2 Tablespoon(s) Butter
1 Teaspoon(s) Vanilla extract
2 Tablespoon(s) Peanut butter
1 Dash(s) Salt
3 Cup(s) Powdered sugar
35 Unwrapped Kraft caramels
1 Cup(s) or two 3.5 ounce packages
Dry-roasted unsalted peanuts
2 Bags, 12-oz milk-chocolate chips

With the mixer on high speed, combine 1 tablespoon water, corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9 x 9 inch pan. Set in the refrigerator. Melt the caramels in a small pan with 1/4 cup water over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator. When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2 x 1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes. Makes about 2 dozen bars. Posted to recipelu-digest Volume 01 Number 671 by Rabieto@aol.com on Feb 1, 1998 

Source: FreeGroups.net

2. Mac And Cheese Romanoff

Base: Pasta

Number of Servings: 6

12 Ounce(s) Macaroni
1 Pound(s) Cream cheese, softened
8 Ounce(s) Sour cream
2 Tablespoon(s) Butter, melted
1 Cup(s) Scallions, chopped
1 Clove garlic, crushed
1/4 Teaspoon(s) Black pepper
1/4 Cup(s) Bread crumbs
1/2 Cup(s) Grated parmesan cheese

Cook noodles according to package directions until barely tender. Drain noodles. Mix together cream cheese, sour cream, and butter. Stir into noodles. Add scallions, garlic, and pepper, and turn into buttered baking dish. Combine bread crumbs and Parmesan cheese and sprinkle over top of noodle mixture. Bake at 350 degrees for 30 minutes.
Posted by: tpogue@idsonline.com From: Terry Pogue <tpogue@ids2.online.com> Date: Thu, 12 Dec 1996  

Source: FreeGroups.net

3. Mexican Cornbread

A tasty twist to this family favorite.

From, "Tell Me More... A Cookbook Spiced with Cajun Traditions and Food Memorie" published by The Junior League of Lafayette Inc. in cooperation with your Daily InBox newsletter.

2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese

Mix everything together except cheese.  Pour half batter in pan.  Sprinkle half cheese and pour rest of batter, then the rest of the cheese.  Bake at 450 degrees for 30 minutes.

4. Microwave Vegetable Burritos

Number of Servings: 4

1 Sweet green pepper, chopped
1 Onion, chopped
2 Cloves garlic, minced
1 Teaspoon(s) Vegetable oil
1/2 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Dried oregano
3 Potatoes, diced For added fiber
1 Cup(s) Corn kernels
6 Ounce(s) Bottled taco sauce
4 Flour tortilla
1/2 Cup(s) Cheddar Cheese, Shredded

In 6-cup casserole, combine green pepper, onion, garlic, oil, cumin and oregano; microwave, covered, at High for 2-3 minutes or until onion is softened. Stir in potatoes and 1 tb water; microwave,covered, at High for 8-10 minutes or until potatoes are tender, stirring twice. Stir in corn and taco sauce; microwave, covered, at high for 2-4 minutes or until hot. Let stand for 5 minutes. Add salt and pepper to taste. Microwave tortillas, uncovered, at High for 30-40 seconds or until warm. Place on serving plates; top with potato mixture and cheese. Fold up 1 end, then sides; roll up.
Source: Canadian Living magazine [Oct 94] Presented in an article by Barb Holland: "Microwave: Tortilla Update" [- PAM -] PA_Meadows@msn.com Date: Tue, 11 Jun 1996 15:20:59 GMT From: beck4@nyc.pipeline.com (Eileen & Bob Holze) MC-Recipe Digest V1 #115 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Source; FreeGroups.net


5. Mushroom Feta Soup Recipe

This soup will make a great appetizer.

From"Above & Beyond Parsley...Food for the Senses,"
published in cooperation with your DailyInbox newsletter.


1-2 cloves garlic, crushed
1 cup (2 sticks) unsalted butter or margarine
1 onion, diced
2 tablespoons chopped scallions
3/4 pound fresh mushrooms, sliced
1/2 cup flour
1 (12-ounce) can beer
2 cups chicken broth
1 cup milk
1 (12-ounce) can evaporated milk
1/2 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 teaspoon thyme
1 teaspoon basil, plus additional for garnish
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste

To Prepare:

In a medium skillet, saute garlic in 2 tablespoons butter.  Add onion, scallions and mushrooms and cook until soft.  Set aside.

In a large pot, melt remaining butter.  Add flour and cook over low heat until golden brown, about 5 to 8 minutes.  Whisk beer into mixture and cook until thick and smooth.

Combine chicken broth and milks and pour slowly into beer mixture.  Cook until thick and smooth.  Add vegetable mixture, 1/2 of feta cheese, Parmesan cheese, thyme, basil, Worcestershire, salt and peppers.  Simmer for 10 to 15 minutes.  Serve garnished with basil and remaining feta cheese.

Note: Feta cheese, made from sheep's or goat's milk, is cured in brine. Rinse in cold water to "tone down" the salty taste.

Serves: 8- 10

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