In this issue:

Tuesday's Vegetarian Recipe: *Hot Deviled Potatoes*
Requests & Replies from Subscribers:  White Chocolate Macadamia Nut Cookies

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 * Exported from MasterCook *

Hot Deviled Potatoes

Recipe By : Real Food for Real People
Serving Size : 4    Preparation Time :0:00
Categories : Potatoes        Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Potatoes, mashed -- (may use instant)
1/2 cup Nonfat Sour Cream -- or yogurt
2 teaspoons Prepared Mustard
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Green Onion -- chopped
Paprika -- to taste

Prepare potatoes (if instant, according to package directions) or warm left over
potatoes. Heat sour cream in a medium saucepan, being careful not to boil. Add
mustard, salt & sugar, then stir to blend. Stir into hot potatoes. Add onion, and stir to
blend. Spoon into foil baking shells and sprinkle with paprika.

Potatoes may be made ahead and refrigerated or frozen, then warmed by covering with
a piece of foil and baked in a 350 degree F oven for 15 - 20 minutes.

Copyright: "(C)2000-2002, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 5g Fat (28.4% calories from fat);
4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 629mg Sodium.

Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other
Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I am looking for a recipe to make Sundried Tomato and Basil snack crackers. My
family is very addicted to the Wheat Thins version and we'd like to try to make them
ourselves. Thanks so much!

Tracy

Hello List,

I am looking for a coconut pie recipe that is more dense, more cake like than
custardy pie but with plenty of coconut. does anyone have a recipe that sounds like
this? Thanks!

Mary Beth

Hi!

I need recipes for shortcake. I have an awesome strawberry patch (so I am told) that
came with my new house! I want to make strawberry shortcake this year from my
own garden with my own cake too! Help!

Jill

~ Subscriber Responses ~
 

Stevie asked for this recipe. I have only ever made cookies using a cake mix and was
disappointed, but this may be better than my efforts. The comments are from the
original writer, not me. I am a "from scratch" kinda guy.

BIRTHDAY CAKE COOKIES

1 box cake mix
2 eggs
1/2 cup vegetable oil
Nuts, chocolate chips, white chips, dried fruit* (optional and you decide what you want
to add!)

Mix oil, eggs and cake mix together in a large bowl. Stir in your "add-ins" if desired.
Drop tablespoon size mounds onto a greased cookie sheet. You do not have to
grease the sheets if they are non- stick. Bake at 350 degrees for ten minutes.

*If you add dried fruit, make sure it's not the REALLY dried fruit but the type that is
chewy and still has some moisture in it.

Here are some of the variations I have made with great results:

Yellow cake w/chocolate chips or chunks
Chocolate cake w/butterscotch and white choc. chips Yellow cake w/macadamia nuts
and white choc. chips Choc. cake w/macadamia nuts and white choc. chips Orange
cake w/white frosting (tastes like a creamsicle) Banana or spice cake w/walnuts and
white frosting German choc. cake w/coconut pecan frosting Chocolate cake w/toffee
bits Chocolate cake w/chopped cherries Cinnamon Swirl cake w/white icing (tasted
like a cinnamon bun)

I have also made these as a bar cookie when I am really in a hurry. They turned out
fine except that next time I would slice them before they cooled completely so they
don't crumble quite as much.

Jack Poulter On an Island in the Pacific        jpoulter@islandnet.com
 

Stevie was asking for a white chip macadamia nut cookie recipe. Wow, have I got a
recipe for you. I just made these and everybody went crazy over them.

Oatmeal, White Chip, Macadamia Cookies

1 cup butter flavor Crisco
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
3/4 tsp salt
2 1/2 cups uncooked oats (quick or old fashioned)
1/2 to 3/4 cup macadamia nut pieces
1-12oz pkg white chips

Heat oven to 350. In a bowl with electric mixer, combine Crisco, both sugars, eggs
and vanilla. Beat at medium speed until well blended. In small bowl combine flour,
baking soda and salt.; gradually add to creamed mixture at low speed. Beat until well
blended. Stir in oats, nuts and chips with spoon; mix until just blended. Shape in 1 1/2
inch balls. Flatten slightly. Place 2 inches apart on ungreased baking sheet. Bake 11
to 13 minutes or until just beginning to brown around edges and slightly moist in
center. Cool on rack.

mmcf4609@bellsouth.net
 

I have made these A LOT and everyone always raves over them. One man at church
reminds me occasionally that he will gladly take them off of my hands. The recipe is
super easy and comes from allrecipes.com.

Shelia       sheliathegreat@hotmail.com

White Chocolate Macadamia Nut Cookies

1/2 cup butter/margarine
3/4 cup sugar
1 egg
1 tsp. vanilla
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup white chocolate chips/chunks
1 jar macadamia nuts, chopped (have used 4 oz. although specifies 6.5 oz)

1. Preheat oven to 375.
2. Cream butter and sugar. Stir in egg and vanilla. Gradually stir in flour, baking soda,
and salt combining well. Add chips and nuts. Mix well. Drop by rounded teaspoonfuls
onto ungreased cookie sheet or baking stone.
3. Bake for 8 to 10 min. until lightly browned. When cool, store in airtight container.
 

I really enjoy my stoneware. The secret with stoneware is to never wash it! Treat it
like you do cast iron (preseason and never let water touch it). The best way is to
season it naturally, bake a package of crescent rolls (or anything very buttery or
greasy), this gives it a nice first coat. The best part is the darker the better. If it looks
really dark and black then it will give the best flavor to your food.

As for cooking, treat it like your regular cookware. It can go it the oven, convection
oven, and microwave. You do not need to set your temperatures any different. Just be
careful because stoneware does retain heat for a long time so if you are making
something like cookies, get them off as soon as you take them out because they
continue to cook.

Here is a site with more information: The Pampered Chef, Ltd.

Use and Care

Use Stoneware at the same times and temperatures as recipe states. Short bake
times (under 12 minutes) may need an additional 1-2 minutes. Use knives directly on
Stoneware. Match amount of food to Stoneware piece. Evenly distribute food over
Stoneware surface; avoid clustering foods. Do not place any other pan or rack on top
of Stoneware while baking. To season Stoneware, lightly spray interior surface with
vegetable oil spray or bake high-fat foods (e.g., refrigerated crescent rolls) for the first
several uses. Stoneware is safe in conventional, convection and microwave ovens, and
is freezer-safe. Follow oven manufacturer's guidelines. Thaw frozen foods in refrigerator
prior to baking. Foods refrigerated in Stoneware may be placed directly in a preheated
oven. Hand wash in hot water; wash prior to first use. It is not recommended to use
soap, detergent or an automatic dishwasher. Remove excess food with scraper. Not
dishwasher safe.

Safeguards

Hot Stoneware can cause burns if handled improperly. Always use a heat-resistant
oven mitt or pad when handling hot Stoneware or placing on surfaces. Stoneware may
scratch surfaces if moved or dragged. To protect surfaces, use protective barrier
between Stoneware and surface. Avoid extreme temperature changes. Always allow
Stoneware to cool to room temperature prior to adding liquid or cleaning. Do not use
chipped or damaged Stoneware. Do not use Stoneware under broiler or on direct heat
source. Stoneware can break if bumped or dropped. If this occurs, use caution as
broken pieces can be sharp and could cause injury. Stoneware should not touch the
sides of the oven or oven door when closed.

Wright1s4u@wmconnect.com
 

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(C)1994-2007, Kaylin White/Real Food for Real People. All rights reserved.

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