Post
 Posted By: Mama Mangia 
Jul 14  # 11 of 83
Bennigan's Broccoli Bites

3 eggs
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1− 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a
spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This
will help to bind the mix making preparation much easier. Heat about 4 cups
oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with
bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the
bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick
together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4
cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1
Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined.
Post
 Posted By: Mama Mangia 
Jul 14  # 12 of 83
Popeye's Red Beans and Rice

2 cups Uncle ben's long grain rice (cooked)
1 − 16 oz. can Red chili beans in chili gravy
1 teas. Chili powder
1/4 teas. Cumin
Dash garlic salt

In saucepan, heat beans without letting them boil.
Stir in chili powder, cumin and garlic salt. When
piping hot, add warm rice and gently mix.
Post
 Posted By: Mama Mangia 
Jul 14  # 13 of 83
Sizzler Cheese Toast

1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread

In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium−high.
2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese
has browned.
Post
 Posted By: Mama Mangia 
Jul 14  # 14 of 83
York Peppermint Patties

1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips

In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.
Post
 Posted By: Mama Mangia 
Jul 14  # 15 of 83
Steak & Ale's Hawaiian Chicken

4−6 Chicken Breasts

Marinade:
1/4 cup soy sauce
1/2 cup + 2 T. dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 cup + 2 T. sugar
1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
munster or provolone cheese and broil just until cheese starts to melt.