TACO SALAD

1 POUND LEAN GROUND BEEF; COOKED IN LARGE PAN
1 HEAD LETTUCE (CHOPPED SMALL)(USE 1/2 IF LARGE)
2 TOMATOES CHOPPED SMALL
1 ONION CHOPPED SMALL
1 GREEN PEPPER CHOPPED SMALL
1 PACKET TACO MIX(MIX W/GR. BEEF WHEN COOKING)
1 BOTTLE RUSSIAN DRESSING MIX (REGULAR SIZE)
1 BAG CHEESE DORITOS (CRUSHED TO MED. SIZE PIECES)
SHREDDED CHEESE (OPTIONAL)

BROWN GROUND BEEF IN LARGE PAN; ADD TACO MIX WHILE
BROWNING. REMOVE FROM HEAT.
ADD CHOPPED ONION; TOMATOE; GREEN PEPPER AND
RUSSIAN DRESSING.  TOSS TOGETHER LIKE SALAD.
STORE IN FRIDGE UNTIL READY TO SERVE.
JUST BEFORE SERVING ADD CHOPPED LETTUCE; CRUSHED
DORITOS AND SHREDDED CHEESE.
GIVE ONE LAST TOSS AND ITS READY TO SERVE.

SYLVIE ROBICHAUD

HOT WING SAUCE

5 TBSP LOUISIANNA HOT SAUCE / TABASCO SAUCE
1/2 TBSP VINEGAR
SALT & PEPPER (LOTS)
1/2 TBSP WORCHESTERSHIRE SAUCE
1 TBSP BARBEQUE SAUCE (REGULAR OR ONION)
1 TBSP MOLASSES
1 TBSP BROWN SUGAR
1/2 TSP LEMON JUICE

MIX ALL INGREDIENTS TOGETHER

BAKE UNDER THE BROILER CHICKEN WINGS UNTIL
GOLDEN BROWN.

ADD WINGS TO THE HOT SAUCE

ENJOY

DRINK LOTS OF WATER

CHRIS LEADBEATER

EGG ROLLS

4-5 MEDIUM MUSHROOMS
1/2 LB LEAN GROUND PORK
1/2 TSP SALT
1/2 TSP CORNSTARCH
1/2 TSP SOYA SAUCE; DASH OF WHITE PEPPER
8 CUPS WATER
1 HEAD GREEN CABBAGE(2 1/2 LBS) FINELY SHREDDED
2 TBSP VEGETABLE OIL
1/4 CUP SHREDDED BAMBOO SHOOTS;1/3 CUP GREEN ONION
1 TSP SALT; 1 TSP FIVE SPICE POWDER
18 EGG ROLL SKINS
1 EGG BEATEN;  VEGETABLE OIL TO DEEP-FRY

MIX PORK;1/2 TSP SALT;CORSTARCH;SOY SAUCE & PEPPER
COVER & REFRIDGERATE FOR 20 MIN.BOIL CABBAGE IN
WATER FOR 1 MINUTE. DRAIN&RINSE W/COLD WATER.REMOV
EXCESS WATER.STIR FRY PORK MIXTURE UNTIL NO LONGER
PINK. ADD MUSHROOMS; BAMBOO SHOOTS.COOK 1 MIN.ADD
CABBAGE;GREEN ONION;1 TSP SALT & FIVE SPICE POWDER
REMOVE CABBAGE MIXTURE FROM WOK.  LET COOL.
PLACE 1/2 CUP CABBAGE MIXTURE IN CENTRE OF EGG
ROLL WRAPPER. BRUSH EDGES OF WRAPPER WITH BEATEN
EGG TO HELP SIDES STICK
DEEP FRY ON EACH SIDE 2 TO 3 MINUTES IN HOT OIL
UNTIL GOLDEN BROWN
16-18 EGG ROLLS
BC NEW CHINESE COOKBOOK

DRY GARLIC

1 CUP SUGAR
3 TBSP SOYA SAUCE
3 TBSP WATER
1/2 TSP GARLIC POWDER
1/2 CUP VINEGAR
1/2 TSP SALT

MIX INGREDIENTS TOGETHER

THICKEN WITH CORNSTARCH IF DESIRED

BAKE IN OVEN ( WITH DESIRED MEAT ) FOR 3/4 TO 1 HR

JENNIFER LEADBEATER

LEMON BREAD

1/2 CUP SHORTENING
1 CUP SUGAR
2 EGGS BEATEN UNTIL LIGHT & FLUFFY
1 1/2 CUPS FLOUR
2 TSP BAKING POWDER
1/2 TSP SALT
2 TSP GRATED LEMON RIND
1/2 CUP MILK
GLAZE:
1/2 CUP SUGAR
2 TBSP LEMON JUICE

350 F
POUR IN LINED (WAX PAPER) 9X13 BREAD PAN
LET STAND 20 MINUTES BEFORE BAKING

BAKE FOR 60-70 MINUTES OR UNTIL COOKED

POUR GLAZE OVER HOT BREAD WHILE STILL IN PAN

LET COOL IN PAN 3-4 HOURS OR OVERNIGHT

1 LOAF
CARMELLE ROBICHAUD

MAGIC COOKIE BARS

1/2 CUP BUTTER
1 1/2 CUPS GRAHAM WAFER CRUMBS
1 CAN EAGLE BRAND CONDENSED MILK
1 CUP CHOCO CHIPS SEMI-SWEET
1 1/4 CUP FLAKED COCONUT
1 CUP CHOPPED NUTS

350 F
MELT BUTTER IN 13x9 INCH BAKING PAN IN OVEN.
SPRINKLE CRUMBS OVER BUTTER. MIX TOGETHER AND
PRESS INTO BOTTOM OF PAN.
POUR 2/3 OF THE EAGLE BRAND MILK OVER BOTTON.
SPRINKLE WITH CHIPS;COCONUT AND NUTS.PRESS DOWN
FIRMLY.  POUR REMAINING MILK OVER MIXTURE.

BAKE 25-30 MINUTES; OR UNTIL LIGHTLY BROWNED.

COOL WELL BEFORE CUTTING
STORE LOOSELY COVERED AT ROOM TEMPERATURE.

MAKES 24 BARS
EAGLE BRAND RECIPES

HOLIDAY TRUFFLE CHEESECAKE

1 1/2 CUPS CHOCO WAFER CRUMBS
6 TBSP BUTTER; MELTED
3 PKGS CREAM CHEESE (250 G EACH) SOFTENED
1 CUP SUGAR
1 TSP VANILLA
3 EGGS
8 SQUARES; SEMI-SWEET CHOCO; MELTED
GLAZE:
1/2 CUP WHIPPING CREAM
4 SQUARES SEMI-SWEET CHOCO; CHOPPED

325 F
MIX CRUMBS AND BUTTER; PRESS ONTO BOTTOM OF 9 IN
SPRINGFORM PAN.  BAKE FOR 10 MINUTES.
WITH ELECTRIC MIXER; BEAT CREAM CHEESE; SUGAR AND
VANILLA UNTIL SMOOTH. BEAT IN EGGS ;ONE AT A TIME
JUST UNTIL BLENDED.  STIR IN MELTED CHOCOLATE.
POUR MIXTURE OVER CRUST.  BAKE FOR 50 MINUTES OR
UNTIL SET.
GLAZE:
BRING CREAM TO A BOIL OVER LOW HEAT. REMOVE FROM
HEAT AND STIR IN CHOCOLATE CHUNKS UNTIL MELTED AND
SMOOTH.  REMOVE SIDES OF SPRINGFORM PAN WHEN CAKE
IS COOLED.SPREAD GLAZE OVER TOP.DECORATE AS DESIR.
1- 9 INCH CAKE
PHILLY COOK BOOK