1/2 cup (2 ounces) grated Romano cheese
1 large clove garlic
1 (10 ounce) package frozen chopped spinach, thawed,
    firmly squeezed to remove moisture
1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry
1 (8 ounce) container soft garlic cream cheese
2 large eggs
1 cup (4 ounces) shredded mozzarella or Monterey jack cheese
Tortilla chips, sour cream and salsa

Preheat oven to 375 degrees F.

Put Romano cheese in a food processor fitted with the metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into a medium bowl. Fold in Monterey jack cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa.

Makes 16 servings.

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2 quarts oysters, drained
1/2 cup finely chopped parsley
1/2 cup chopped scallions
2 tablespoons lemon juice
1/2 cup butter or margarine, melted
2 cups fine cracker crumbs
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
Tabasco? sauce
Paprika
6 tablespoons milk
6 tablespoons light cream

Place a layer of oysters in bottom of greased, shallow, 2-quart baking dish. Sprinkle 1/2 each of the parsley, onions, lemon juice, butter, crumbs, Worcestershire, salt, pepper and Tabasco over oysters, Make another layer of same. Sprinkle with paprika. Just before baking, make evenly spaced holes in oyster mixture. Pour milk mixed with cream into holes, being careful not to moisten crumb topping all over. Bake at 375 degrees F for 30 minutes or until firm.

Yields 10 to 15 servings.

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1 (29 ounce) can sliced peaches
1/4 cup chopped nuts
1/2 cup Log Cabin? Syrup
2 tablespoons Minute? Tapioca
1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 cups Log Cabin? Pancake and Waffle Mix
1/2 cup milk

Drain peaches, reserving 3/4 cup of the syrup. Place peaches in well-greased 9-inch square baking dish and sprinkle with nuts.

Combine measured peach syrup with 1/2 cup syrup and the tapioca. Pour over peaches; set aside.

Cream butter. Gradually beat in sugar. Add egg, vanilla extract and spices, beating until well blended. Add pancake mix alternately with milk, beating after each addition until smooth. Carefully spread over peach mixture. Bake at 350 degrees F for 45 to 55 minutes or until cake tester inserted into center of cake comes out clean.

Serve warm with additional pancake and waffle syrup, if desired.

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1 1/2 pounds ground beef
1 cup seasoned bread crumbs
1 tablespoon ketchup
1 egg
1/4 teaspoon pepper
1/2 teaspoon oregano
1 (7 ounce) jar pimiento-stuffed olives
1 (14 ounce) jar spaghetti sauce
3 quarts water
1 teaspoon salt
1 (8 ounce) package spaghetti
2 tablespoons butter or margarine

Preheat oven to 350 degrees F.

Mix ground beef, bread crumbs, ketchup, egg, pepper, and oregano in a large bowl. Form into about 18 to 24 eyeball-size balls. Press an olive into each eyeball, pimento side out. Place the eyeballs in a baking dish, cover, and bake for 45 minutes.

About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Follow package directions to cook the spaghetti. Drain noodles and transfer to a serving bowl. Toss with butter or margarine. When eyeballs are done, carefully spoon onto the spaghetti, irises up.

Spoon the sauce from the pan around them. Serve with thinly sliced black olives (eyelashes).

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Serves 6.

3 onions, sliced thin and separated into rings
3 eggs
1/4 cup butter
1 cup Bisquick
1/2 pound bacon, fried crisp and crumbled
1/4 teaspoon dried savory leaves
1 1/4 cups milk
1/4 teaspoon dried basil leaves
2 teaspoons Worcestershire sauce
1/4 teaspoon dried parsley leaves

Heat oven to 400 degrees F. Grease a 9-inch pie plate.

Cook onions in butter in 10-inch skillet, stirring frequently, until onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon.

Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 seconds. Pour into plate.

Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 minutes.

FOR 2 SERVINGS: Grease 2 (10 ounce) custard cups. Decrease onions to 1, butter to 2 tablespoons, bacon to 4 slices, milk to 1/2 cup, Worcestershire sauce to 1/2 teaspoon, eggs to 1, Bisquick to to 1/4 cup and herbs to a pinch of each. Bake 10 minutes.

HIGH ALTITUDE: Grease 10-inch pie plate. Cook onions until softened, 6-7 minutes. Bake 30-35 minutes. For 2 servings, bake 20-25 minutes.

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Source: Uptown Cafe – Louisville, Kentucky

NOTE: This recipe calls for raw egg yolks, which the U.S. government has named as a potentially hazardous food. Raw eggs should not be eaten by young children, pregnant women, the elderly or those with a compromised immune system.

Pasteurized egg whites are available at some stores. A common brand name is Eggology.

1 1/2 cups (3 sticks) unsalted butter, softened
18 ounces (3 cup) semisweet chocolate chips
3/4 cup amaretto liqueur
1/3 cup powdered sugar
4 egg yolks
12 ounces toasted, ground almonds, about 2 cup
4 pasteurized egg whites
Dash cream of tartar
12 shortbread cookies (such as Lorna Doone), or
    as needed to complete 2 layers
Whipped cream and more almonds for garnish

Line a 9 x 5-inch loaf pan with clear plastic wrap; set aside.

Gently melt 1/2 cup butter (saving remaining 2 sticks) in a heavy saucepan set over low heat (do not allow to hiss or brown). Remove from heat. Stir in chocolate chips until melted and smooth. Stir in amaretto. Cool to room temperature.

Beat remaining 1 cup (2 sticks) butter with an electric mixer. Gradually add powdered sugar, scraping inside of bowl as you do. Add egg yolks 1 at a time, scraping bowl and beating well after each addition.

Beat in cooled chocolate mixture until completely combined. Stir in ground almonds.

In a medium bowl with clean beaters, beat the egg whites and cream of tartar. Begin on low speed, and gradually increase speed until soft, billowing peaks form. Gently fold a spoonful of egg whites into chocolate mixture, to lighten. Fold in remaining egg whites, until mixture is light, foamy and evenly combined.

(To fold, hold large rubber spatula like a knife. "Cut" through the center of mixture, reaching down to the bottom of bowl. Scrape up from bottom of bowl, and pull over the top of the mixture. Give bowl a quarter-turn and repeat. When finished, mixture will be a thick, creamy mousse – not soupy.)

Spread a layer of chocolate mousse in bottom of loaf pan; top with a layer of cookies. Repeat, ending last layer with chocolate batter. Refrigerate overnight. Invert onto plate. Slice to serve. Garnish each slice with whipped cream and additional roasted almonds.

Serves 12, approximately.

To roast almonds: Spread almonds on a cookie sheet and bake in a 350 degree F oven until thoroughly browned, about 12 to 20 minutes. Stir occasionally to brown evenly. Grind almonds in a food processor or, in batches, in a coffee grinder.

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Submitted to Recipe Goldmine by ltlgranny (Linda)

1 box chewy fudge brownie mix
1 container prepared cream cheese frosting
Green food coloring
1 cup (6 ounce package) semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
Andes mints

Prepare fudge brownie mix as directed on package. Let cool completely.

Cut brownies. Mix about 5 drops of green food coloring into frosting; frost individual brownies. Melt chocolate chips and butter together. Drizzle over frosted brownies; put an Andes candy on top of each brownie. Refrigerate until cool.

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Posted by Cookin’Mom at recipegoldmine.com 11/12/2001 10:35 pm

Source: The Army, Navy, and Air Force Times Magazine, November 1978 – Recipe by WILSON BWVB02B

1 cup butter or margarine
1 1/2 cups granulated sugar
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 tablespoons buttermilk
4 cups nuts, chopped
1 pound dates, chopped

Cream together the butter or margarine and sugar until fluffy. Add the egg yolks and vanilla extract and heat well for about 2 minutes.

Sift together the flour, baking soda, salt, cinnamon and cloves and add to the mixture. Add the milk and stir well. Now fold in the nuts and dates.

Drop by the teaspoonful onto a cookie sheet.

Bake at 325 degrees F for about 20 minutes.

Yield: Makes about 7 dozen.

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1 cup butter
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Food coloring, three colors of choice

Cream butter and sugar together. Blend in egg and vanilla extract.

Sift dry ingredients together and add to butter mixture. Mix well. Divide dough into 3 parts. Tint each part with a different color. Drop by teaspoon onto a grease cookie sheet. Bake at 375 degrees for 8 minutes.

Yield: 4 dozen

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A good substitute for Sunsweet’s Lighter Bake.

Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water in container of food processor. Pulse on and off until prunes are finely chopped.

Makes 1 cup.

This mixture can be used as a substitute for fat in baking – use 1 tablespoon puree for 1 tablespoon fat. Stores very well in refrigerator.

To use: Replace all or part of the butter, margarine, or other solid shortening in cake, muffin, and quick bread recipes with half as much Prune Puree. If the recipe calls for oil, replace all or part of the oil with three-fourths as much Prune Puree.

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