---------- Recipe via Meal-Master (tm) v8.06
Title: Sausage And Cheese Logs
Categories: Appetizers
Yield: 60 Pieces
16 Pork or beef sausage links
16 sl White bread
2 tb Butter
2 1/2 c Shredded sharp cheddar
Cook sausage links until done. Allow to drain on a paper towel. Cut
crusts from bread. Place bread on wax paper and roll flat with rolling
pin. Combine butter and cheese, heat in double boiler until all is
melted. (Don't allow water to touch bottom of pan.) Cover your work
surface with a piece of wax paper; on this spread both sides of
flattened bread with cheese mixture. Place 1 sausage on each
cheesed bread and roll up. Place seam side down on a
well-greased cookie sheet or jelly roll pan. (Can be frozen at this
point.) Bake at 400F degrees 10-12 minutes. Slice each roll into
4-6 pieces. Insert toothpick in each slice; serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Macaroni Shrimp Salad
Categories: Salads
Yield: 4 Servings
2 c Cooked small elbow macaroni
1 c Cooked salad shrimp
1/2 c Diced celery
1 cn 8 1/2-ounce water chestnuts,
- diced
1 cn 8 1/2-ounce crushed
- pineapple, well drained
1/2 c Broken pecans or walnuts
Lettuce
DRESSING
1/2 c Mayonnaise
1 1/2 tb Lemon juice
1 ts Granulated sugar
Salt and pepper to taste
Combine cooked macaroni, shrimp, celery, water chestnuts, pineapple,
and nuts. Make salad dressing by combining dressing ingredients and
mixing well. Pour over salad and stir to combine thoroughly. Serve on
a bed of lettuce. Top with a sprinkling of cheese if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey Tetrazzini
Categories: Main dish, Poultry
Yield: 12 Servings
8 tb Butter
1 ts Salt
1/2 ts Pepper
1/2 c Flour
4 c Chicken stock
2 ds Tabasco sauce, divided
1 lb Fresh mushrooms, sliced
4 tb Butter
2 Egg yolks
2 tb Dry sherry
6 tb Heavy cream
6 c Cubed cooked turkey
8 oz Spaghetti, cooked
Parmesan cheese
Butter
Melt 8 tablespoons butter and add salt, pepper,and flour to saucepan.
Stir with a wire whisk until blended. Add boiling chicken stock and stir
vigorously until smooth. Season with a touch of Tabasco sauce.
Saute mushrooms in 4 tablespoons butter until lightly browned. Do not
drain. Set mushrooms aside. To the chicken sauce, add egg yolks,
slightly beaten with a little hot sauce, and stir in sherry and cream.
Cook, stirring until heated. Do not let boil. Add reserved mushrooms
and turkey. Place alternate layers of spaghetti, sauce, and generous
sprinkling of parmesan cheese in a 9 x 13-inch buttered casserole.
Sprinkle top layer with additional parmesan cheese and dot with
butter. Bake at 350F degrees for 45-50 minutes, covered. When
heated, pop under broiler for a few minutes until brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese-Stuffed Peppers
Categories: Vegetables
Yield: 6 Servings
6 lg Green bell peppers
1 1/2 tb Chopped onion
5 tb Butter, divided
2 c Bread crumbs
3 c Grated Cheddar cheese
1/2 ts Salt
1 pn Pepper
Slice off the stem end of peppers and remove seeds. Boil for 5 minutes,
and drain upside down. Fry onion until just soft in 1 tablespoon butter.
Combine onion and butter mixture with remaining butter, bread crumbs,
2 cups cheese, and seasonings; mix well. Fill peppers with mixture and
sprinkle tops with remaining 1 cup cheese. Put in greased baking dish
and bake at 375F degrees for 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pecan Petite Bars
Categories: Desserts
Yield: 24 Bars
CRUST
2 c Flour
1 ts Baking powder
1 ds Salt
2/3 c Packed brown sugar
1/2 c Butter
FILLING
4 Eggs
1/2 c Packed brown sugar
1/3 c Flour
1 ts Salt
1 1/2 c Dark corn syrup
2 ts Vanilla extract
1 c Chopped pecans
ICING
1/8 c Cutter, softened
1 c Powdered sugar
1/8 ts Maple extract
Milk
Crust: Sift together flour, baking powder, and salt. Stir in brown sugar.
Cut in butter with pastry blender until well mixed. (It will seem very
dry.) Pat evenly into bottom of well-buttered 9 x 13-inch pan and
bake at 325F degrees for 12 minutes.
Filling: Beat eggs until well mixed but not too light. Add brown sugar,
flour, and salt. Blend. Add corn syrup and vanilla. Mix well. Pour over
the partly baked crust and sprinkle with pecans. Return to 325F degree
oven and bake 40-45 minutes. Cut into squares while still warm.
Icing: Blend butter, powdered sugar, maple extract and enough milk to
make a thin consistency. Drizzle over top of cooled cookies.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Teriyaki Appetizers
Categories: Appetizers
Yield: 24 Pieces
1 lb Beef sirloin tip
1 ts Ginger
1/3 c Soy sauce
1/4 c Honey
1 cl Garlic, minced
1 ts Grated onion
3 tb Oil
1/2 c Water
Cut sirloin in strips 2 x 1/2 x 1/4-inch pieces. Blend ginger, soy sauce,
honey, garlic and onion in a bowl. Add meat strips and marinate about
1 hour. Remove meat, reserving marinade, and brown quickly on all
sides in the hot oil in a skillet. Blend water into the reserved marinade
in a saucepan. Bring to a rapid boil and cook 2-3 minutes, stirring
constantly. Add meat to thickened marinade to glaze; remove and drain
on wire rack. Insert a wooden pick into each meat strip and serve with
the sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Corn Chowder
Categories: Soups
Yield: 6 Servings
5 sl Bacon, diced
1/4 c Chopped onion
2 c Corn frozen or canned
1 pt Tomatoes
3 c Diced potatoes
1 tb Granulated sugar
2 ts Salt
1/2 ts Paprika
3 c Boiling water
Fry bacon until crisp; add onion and stir and cook approximately 5
minutes. Drain. Add corn and tomatoes with liquid. Stir in potatoes.
Sprinkle with seasonings. Add enough boiling water to create
consistency desired. Cook slowly until potatoes are tender,
approximately 20-25 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Ham
Categories: Meats, Main dish
Yield: 20 Servings
12 lb Fully cooked bone-in ham
1 md Onion, sliced
2 Bay leaves
1/4 c Packed brown sugar
4 Sprigs parsley
6 Whole ground cloves, ground
Pepper to taste
2 1/2 c Beer
Whole cloves
GLAZE
1/2 c Packed brown sugar
1/4 c Honey
Place ham fat-side up in a shallow pan. Place onion and bay leaves
on top and sprinkle with sugar, parsley, ground cloves, and
pepper. Insert meat thermometer in thickest part of meat away from
the bone. Pour beer around ham. Cover pan tightly with foil. Bake at
350F degrees, basting ever 30 minutes with beer in pan, until
thermometer registers 130F degrees, about 3 hours. Pour off
all drippings from pan, reserving 2 tablespoons. Mix the reserved
drippings with the brown sugar and honey and honey to make a
glaze. Remove bay leaves. With a sharp knife, remove any skin
from ham and score by making diagonal cuts in the fat 1/4-inch
deep and 1 1/4-inches apart to form a diamond pattern. Stud the
center of each diamond with a clove. Brush the surface of the
ham with half the glaze. Return the ham to a 400F degree oven and
bake 30 minutes longer, basting every 10 minutes with the
remainder of the glaze.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Fried Rice
Categories:
Yield: 4 Servings
2 tb Butter
5 Scallions, chopped
6 oz Fresh bay shrimp, cooked
2 c Cooked rice
1 ts Ginger
1/2 ts Garlic powder
1/4 ts Ground cloves
1 ts Salt
1/2 ts Pepper
2 Eggs
Melt butter in large frying pan and saute scallions for 2 minutes. Add
shrimp and cook 2 more minutes; stir constantly. Add rice and cook
until warmed, turning often. Add spices and soy sauce. Stir well.
Beat eggs and pour over the top. Stir mixture until eggs are set, about
1 minute. Turn onto serving platter. May be garnished with scallion
greens or extra shrimp.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Cookie Cake
Categories: Cakes, Desserts
Yield: 36 Servings
MIXTURE I
2 c Flour
2 c Granulated sugar
1/2 ts Salt
1 Cube margarine, softened
1/2 c Vegetable oil
4 ts Cocoa
1 c Boiling water
MIXTURE II
1/2 c Buttermilk or sour milk
1/2 ts Baking soda
2 Eggs, beaten
1 ts Cinnamon
1 ts Vanilla
FROSTING
1 Cube margarine
6 tb Milk
4 tb Cocoa
1 lb Box powdered sugar
1 ts Vanilla
Combine all ingredients for Mixture I and beat well. Then combine and
beat Mixture II and add to Mixture I. Blend. Pour onto a greased and
floured 11 x 17 inch cookie sheet or jelly roll pan, and bake at 375F
degrees for 18 minutes. During last five minutes of baking time, make
frosting and frost cake as soon as it is removed from oven.
Frosting: Heat together margarine, milk, and cocoa. Then add sugar and
vanilla. Beat well and then frost hot cake (frosting will be thin).
Sprinkle with chopped nuts if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sparkling Raspberry Tea
Categories: Beverages
Yield: 6 Servings
2 c Cold brewed tea
2 c Raspberry juice, chilled
2 c Sparkling water, chilled
Mix all ingredients. Serve over ice. Garnish with raspberries, lime or
lemon slices and fresh mint if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Clear Chicken And Egg Soup
Categories: Soups
Yield: 4 Servings
1 ts Salt
1 tb Rice wine vinegar
4 Eggs
3 3/4 c Chicken stock
1 Leek, sliced
4 1/2 oz Broccoli florets
1 c Shredded cooked chicken
2 Open-cap mushrooms, sliced
1 tb Dry sherry
1 ds Chili sauce
Chili powder, to garnish
Bring a large saucepan of water to a boil and add the salt and rice wine
vinegar. Reduce the heat so that it is just simmering and carefully
break the eggs into the water, one at a time. Poach the eggs for one
minute. Remove the poached eggs with a slotted spoon and set aside.
Bring the chicken stock to a boil in a separate pan and add the leek,
broccoli, chicken, mushrooms, and sherry, and season with chili sauce
to taste. Cook for 10-15 minutes. Add the poached eggs to the soup and
cook for a further 2 minutes. Carefully transfer the soup and poached
eggs to 4 individual soup bowls. Dust with a little chili powder to
garnish and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fish With Black Bean Sauce
Categories: Main dish, Fish
Yield: 4 Servings
2 lb Whole snapper, cleaned
- and scaled
3 cl Garlic, crushed
2 tb Black bean sauce
1 ts Cornstarch
2 ts Sesame oil
2 tb Light soy sauce
2 tb Superfine sugar
2 tb Dry sherry
1 sm Leek, shredded
1 sm Red bell pepper, seeded
- and cut into thin strips
Boiled rice or noodles
- to serve
Rinse the fish inside and out with cold running water and pat dry with
paper towels. Make 2-3 diagonal slashes in the flesh on each side
of the fish, using a sharp knife. Rub the garlic into the fish.
Thoroughly mix the black bean sauce, cornstarch, sesame oil, light
soy sauce, sugar, and dry sherry together in a bowl. Place the fish in
a shallow heatproof dish and pour the sauce mixture over the top.
Sprinkle the leek and bell pepper strips on top of the sauce. Place
the dish in the top of the sauce. Place the dish in the top of a steamer,
cover, and steam for 10 minutes, or until the fish is cooked through.
Transfer to a serving dish, garnish with shredded leek and lemon
wedges, and serve with rice or noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Corn
Categories: Vegetables
Yield: 4 Servings
1 c Canned or frozen corn
1 ts Ground cumin
1 ts Fresh garlic, crushed
1 ts Ground coriander
1 ts Salt
2 Fresh green chilies
1 md Onion, finely chopped
3 tb Sweet butter
4 Dried red chilies, crushed
1/2 ts Lemon juice
Fresh cilantro leaves
Thaw frozen corn or drain canned corn and set aside. Place the
ground cumin, ground coriander, salt, 1 fresh green chili, and the
onion in a mortar and grind with a pestle to form a smooth paste.
Alternatively, process in a food processor to a smooth paste. Heat
the butter in a large heavy-based skillet. Add the onion and spice
mixture to the skillet and fry over a medium heat, stirring occasionally,
for about 5-7 minutes. Add the crushed red chilies to the skillet
and stir to mix. Add the corn to the skillet and stir-fry for a further
2 minutes. Add the remaining fresh green chili, the lemon juice, and
fresh cilantro leaves to the skillet, stirring occasionally to combine
thoroughly. Transfer the spicy corn mixture to a warm serving dish.
Garnish with fresh cilantro and serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Banana Pastries
Categories: Desserts
Yield: 4 Servings
DOUGH
4 c All-purpose flour
4 tb Shortening
4 tb Sweet butter
1/2 c Water
FILLING
2 lg Bananas
1/3 c Finely chopped dried apricot
1 pn Nutmeg
1 ds Orange juice
1 Egg yolk, beaten
Confectioners' sugar, for
- dusting
To make the dough, sift the flour into a large mixing bowl. Add the
shortening and butter and rub into the flour with your fingertips until
the mixture resembles breadcrumbs. Gradually blend in the water
to make a soft dough. Wrap in plastic wrap and chill in the refrigerator
for 30 minutes. Mash the bananas in a bowl with a fork and stir in the
apricots, nutmeg, and orange juice, mixing well. Roll the dough out
on a lightly floured surface and cut out 4-inch rounds. Spoon a little
of the banana filling onto one half of each round and fold the dough
over the filling to make semicircles. Pinch the edges together and
seal by pressing with prongs of a fork. Arrange the pastries on a
nonstick cookie sheet and brush them with the beat on egg yolk to
glaze. Cut a small slit in each pastry and cook in a preheated oven
at 350F degrees for about 25 minutes, or until golden brown. Dust
with confectioners' sugar and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Blue Cheese Patties
Categories: Appetizers
Yield: 4 Servings
3 sl Fresh white bread
6 oz Blue cheese, at room temp
6 oz Cream cheese, at room temp
1/3 c Flour
2 Eggs, beaten
2 tb Milk
Butter
Process bread slices in a food processor or a blender to make
fine crumbs. Place in a pie pan. In a food processor using steel blade,
process half blue cheese and half cream cheese until well blended.
Transfer to a bowl and process remaining cheese. Add cheese in
bowl. Mix and shape into 12 small balls. Flatten to form patties. Dip
patties in flour, then in eggs mixed with milk and lastly in bread
crumbs. Brown on both sides in butter skillet, 3 to 4 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ambrosia Salad
Categories: Salads
Yield: 6 Servings
1 c Mixed fruit
1/2 c Mandarin oranges
1/2 c Pineapple tidbits
1/4 c Crushed pineapple
1/2 c Miniature marshmallows
1/3 c Flaked coconut
3/4 c Dairy sour cream
1/4 c Maraschino cherries, halved
1/4 c Canned red seedless grapes
Lettuce cups
Salad dressing, if desired
Drain fruits well. Combine all ingredients except lettuce and salad
dressing, mixing lightly but thoroughly. Chill well. Serve in lettuce
cups with salad dressing, if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Penne With Radicchio
Categories: Pasta, Main dish
Yield: 6 Servings
2 tb Olive oil
2 tb Margarine or butter
1 md Onion, thinly sliced
1 Head radicchio, cut into
- 1/4-in strips
1/2 c Dry white wine
1 c Whipping (heavy) cream
1/2 ts Pepper
16 oz Penne
1/2 c Freshly grated Parmesan
Heat oil and margarine in 10-inch skillet over medium-high heat. Saute
onion in oil mixture. Stir in radicchio. Cover and cook over low heat 5
minutes or until tender. Stir in wine. Cook uncovered until liquid is
evaporated. Stir in whipping cream and pepper. Heat to boiling; reduce
heat. Simmer uncovered 30 minutes, stirring frequently, until thickened.
Cook penne as directed on package; drain. Mix penne and radicchio
mixture; top with cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Carcoifi Ripieni
Categories: Vegetables
Yield: 4 Servings
4 lg Artichokes
4 tb Lemon juice
Water
2 tb Butter
3 tb Olive oil, divided
1/4 c Finely chopped onion
1 cl Garlic put through press
1 c Sliced mushrooms
1/4 c Tiny cauliflower florets
1 c Fresh asparagus spears,
- thinly sliced crosswise
2 tb White bread crumbs
1 tb Chopped fresh parsley
Salt and pepper to taste
1/3 c Dry white wine
Cut off stalks and trim bases of artichokes so they stand upright.
Pull off the coarse outer leaves. Cut off the top of each artichoke
(down about 1 inch), and the top third of the remaining leaves. Pull
the leaves back and pull out the hairy choke from the center. Put
lemon juice into a bowl of cold water and place the artichokes cut
side down into bowl until ready to stuff. Heat butter and 1 tablespoon
of the olive oil in a saucepan and add onion, garlic, mushrooms,
cauliflower and asparagus; cook and stir for 5 minutes. Stir in bread
crumbs and parsley. Add salt and pepper to taste. Drain artichokes
well. Fill center with vegetable mixture. Heat remaining oil in a pan
large enough to hold artichokes closely. Stand artichokes in pan.
Add wine. Cover tightly and simmer over very low heat 45 minutes to 1
hour or until artichokes are tender when pierced with a knife.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Marble Cheesecake
Categories: Dessert, Cakes
Yield: 12 Servings
32 oz Cream cheese, softened
1 c Sugar
2 ts Vanilla extract
3/4 ts Lemon juice
4 Eggs, slightly beaten
3 Egg yolks, slightly beaten
3/4 c Heavy cream
6 oz Semi-sweet chocolate, melted
1/2 c Milk
Beat cream cheese until smooth. Add sugar, vanilla and lemon
juice. Mix well. Add eggs and egg yolks slowly, blending well.
Mix in cream. Remove 1 1/2 cups of the cheese mixture and stir into
melted chocolate. Stir in milk. Pour half of remaining cheese mixture
into a 9-inch spring form pan (or 9-inch round and 2 1/2-inch high
cake pan) which has been lightly buttered or floured. Add half of
chocolate mixture by spoonfuls and swirl with a spoon. Repeat with
remaining cheese mixtures. Put pan of cheesecake in a pan of hot water
and bake at 400F degrees for 40 to 45 minutes until set. Cool, then
chill. Keep refrigerated.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mint Julep Syrup
Categories: Beverages
Yield: 1 Quart
1 c Sugar
3 c Soda water
2 ts Lime juice concentrate
6 oz Frozen lemonade concentrate,
- defrosted
6 tb Green Creme de Menthe or
- Cremme de Menthe topping
Combine sugar and soda water in a saucepan and stir until sugar is
dissolved. Add lime and lemonade concentrate. Bring to a full boil.
Remove from heat and add Creme de Menthe or Creme de Menthe
topping. Chill. To serve, combine 3 parts syrup with 5 parts chilled
water and ice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cream Of Broccoli Soup
Categories: Soups
Yield: 5 Cups
4 c Broccoli stems, cut very fine
1 qt Chicken broth
1 Bay leaf
1/2 c Finely chopped onion
3 Chicken bouillon cubes
1/4 c Butter
1/4 c Flour
1 c Half and half
1 1/2 c Finely cut broccoli buds
1/4 ts White pepper
Combine broccoli stems, chicken broth, bay leaf and onion in a
saucepan. Bring to a boil and cook for 10 minutes. Add bouillon cubes
and cook 3 minutes linger. Strain and set broth aside. In a saucepan,
melt butter and add flour. Cook and stir for 5 minutes over low heat,
being careful not to brown. Add half and half and broth and stir until
mixture boils and is thickened. Add broccoli buds and pepper. Let
simmer over low heat for 20 minutes, stirring occasionally. This
soup is also very good served ice cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Seafood Quiche
Categories: Main dish
Yield: 1 Quiche
3 c Chopped fresh spinach
2 tb Water
1 md Onion, diced
3 tb Butter
1/2 c Scallops
1/2 c Raw shrimp, peeled and diced
1/2 c Cod, diced
4 c Heavy cream or half and half
1 ts Salt
1/4 ts White pepper
1 Partially baked 9-in pie
-shell with high sides
Bring spinach and water to a boil in a covered saucepan. Let cook 1
minute. Drain and cool. Saute onion in butter in an 8-inch skillet until
tender. Add scallops and shrimp and continue cooking until shrimp
is pink, about 2 minutes. Add diced fish and cooled spinach.
Drain off any liquid. Mix eggs with cream, salt and pepper,
beating until well blended. Spoon fish and spinach into pie shell.
Pour cream mixture carefully over seafood. Bake at 350F
degrees for 45 minutes or until knife inserted in center comes
out clean.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Marinated Mushrooms 2
Categories: Vegetables
Yield: 3 Quarts
2 lb Fresh mushrooms
1/3 c Lemon juice
1 1/4 c Vinaigrette dressing
2 md Bay leaves
2/3 c Red wine vinegar
Salt to taste
1 1/2 c Julienne sliced bermuda
- onions
4 tb Diced pimiento
Choose medium sized mushrooms which come about 34 to a pound.
Two pounds makes about 10 cups. Trim stems and put mush rooms in
a large bowl. Add lemon juice. Strain vinaigrette dressing and put
solids in a cheesecloth square. Tie shut and put in container in which
mushrooms will be marinated. Combine vinaigrette liquid, bay leaves
and vinegar in a saucepan and heat to boiling. Add mushrooms and
simmer 1 minute. Pour into a 3-quart container and add salt, onions
and pimiento. Let cool before refrigerating overnight.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apples Supreme 2
Categories: Desserts
Yield: 6 Servings
1 c Graham cracker crumbs
2 tb Melted butter
4 Granny smith apples
1 1/4 c Water
3/4 c Sugar, divided
1 ts Cinnamon
2 tb Cornstarch
3 tb Cold water
1/2 c Butter
1 c All-purpose flour
Mix crumbs and melted butter and press in bottom of an 8X8X2-inch
baking pan. Core and peel apples and cut into pieces. Simmer apples,
water, 1/4 cup of the sugar and the cinnamon until apples are just tender,
1 to 2 minutes. Add cornstarch which has been dissolved in cold water.
Simmer 5 minutes. Cool. Cream butter and remaining 1/2 cup sugar. Blend
in flour until crumbly to make topping. Pour cooled apple filling into
graham cracker crust. Sprinkle topping over apples. Bake at 350F degrees
for 40 to 45 minutes until lightly browned.
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