GETTING READY 1. Preheat the oven to 350°F. 2. Grease a 13-inch x 9-inch baking tin with butter or oil MAKING 3. In a large bowl, combine sugar and flour. Keep aside. 4. In a medium heavy bottomed saucepan, melt chocolate and butter on a low flame, ..

GETTING READY 1. In blender container sprinkle gelatin over 2 tablespoons skim milk and let stand several minutes to soften. 2. Meanwhile, heat 1/3 cup skim milk to boiling; pour into blender container and process until gelatin dissolves. MAKING 3. Put in 2 ..

Melt margarine in skillet; stir in garlic powder. Add bread cubes and saute" until golden; drain on paper towels. In a large salad bowl, combine romaine and lettuce. Pour on dressing, egg substitute, Worcestershire sauce, anchovies and bread cubes. Toss ..

Mix together dry ingredients. Add water, eggs and desired fruit. Bake at 350°F 20-35

Put water in a slow-cooker. Place whiting on a steamer rack that fits in a slow-cooker, making sure the water does not come over the rack. Place lemon slices over fish. Cover and cook on HIGH setting for 30 minutes, or until fish flakes easily when fork ..

Mix the first four ingredients together in a small saucepan. Stir in the milk and cook until thickened and smooth. Remove from heat and cool. Stir in the remaining ingredients, then cover and store in the

1. Brown chicken breasts in a large nonstittk skillet; arrange in single layer in an 8-cup shallow casserole. Top each breast with an onion slice. 2. Blend spaghetti sauce mix into drippings in skillet; stir in tomatoes; bring to boiling, stirring constantly. ..

1. Brown chicken breasts in a large nonstittk skillet; arrange in single layer in an 8-cup shallow casserole. Top each breast with an onion slice. 2. Blend spaghetti sauce mix into drippings in skillet; stir in tomatoes; bring to boiling, stirring constantly. ..

1. Place chicken pieces, skin-side down, in a large skillet over very low heat. (Do not add fat.) Cook slowly until skin side is a rich brown, about 10 minutes; turn; brown other side. 2. Remove chicken from skillet with tongs and place in a 8-cup casserole. ..

1 Combine all the ingredients except bread crumbs. Mix lightly; add enough water to make mixture workable. 2 Pat gently into a 6-cup ring mold, then invert on a rack in a baking pan. Remove ring mold. Or: Shape meat loaf by hand into a big "doughnut." 3 ..

1. Preheat oven to 375°F (190°C). 2. On a lightly greased baking sheet, arrange chicken and beef livers. Bake in oven for 10 minutes, or until brown. Drain excess liquid from liver while baking. 3. In a large skillet, heat oil; add onions and saute until ..

1. Place chicken pieces, skin-side down, in a large skillet over very low heat. (Do not add fat.) Cook slowly until skin side is a rich brown, about 10 minutes; turn; brown other side. 2. Remove chicken from skillet with tongs and place in a 8-cup casserole. ..

1. Measure the cake flour, baking powder and salt into sifter. 2. Beat egg whites until foamy-white and double in volume with electric mixer at high speed in a large bowl; beat in 1/2 cup of the sugar, 1 tablespoon at a time, until meringue forms soft ..

Mix the first four ingredients together in a small saucepan. Stir in the milk and cook until thickened and smooth. Remove from heat and cool. Stir in the remaining ingredients, then cover and store in the