Mix flour, baking powder and salt.
Add Mazola oil.
Beat sugar, vanilla and egg mixture with mixer until light and fluffy. Add flour mixture and mix well.
Chill dough 1 hour.
Roll out on floured board; cut into desired shapes.
Cook at 400\u00b0 for 9 minutes.
Makes 3 dozen.
ull nutritional information and more recipes by Rose Reisman are available
Blend together first 8 ingredients in electric blender until liquid consistency.
(It is very important to use either a blender or a food processor in order to achieve a smooth, creamy dressing.)
Then add eggs, one at a time.
Beat well after each addition.
Add Mazola oil, a small amount at a time, blending after each addition.
Makes 1 quart.
Make a sauce of the Mazola, cornstarch, seasonings and milk. When boiling, add the cheese and stir until dissolved.
Oil a baking dish with Mazola; put in the potatoes and cheese sauce, mixed.
Cover with bread crumbs, moistened with Mazola.
Bake from 35 to 40 minutes in oven at 350\u00b0.
Combine sugar, cornstarch, salt and Mazola.
Add Karo and water; stir until the mixture boils rapidly.
Boil to 252\u00b0 or until when a little is dropped in cold water it forms a fairly hard ball. Flavor.
Pour onto a large buttered platter.
When cool enough to handle, oil the hands with a little Mazola and pull into a rope. Cut into 1-inch pieces.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Pour milk in bowl.
Add sugar, Mazola, salt and nutmeg.
Add yeast last.
Add flour and knead with dough hooks until well blended.
Turn out on floured board and knead by hand only until you can handle it.
Roll out 1/2-inch thick.
Cut and allow to rise for 5 minutes.
Deep fry in Mazola at 375\u00b0.
Drain doughnuts on paper towel.
Frost doughnuts and dip in slivered almonds, chopped nuts or coconut.
Pour the mush, while hot, in a small deep pan, first rinsed with cold water.
When cold, turn out, slice crosswise and then in halves.
Dip each piece in fine dry crumbs, then in the egg slightly beaten with one-fourth cup cold water, then in crumbs again.
In the meantime, heat enough Mazola in a deep fat frying kettle to half fill it.
Put slices in a frying pan and fry until golden brown in the Mazola which should be hot enough to brown a bit, 375\u00b0 by the frying thermometer.
Cook squash.
Drain well.
Add to onion which has been sauteed in 1 tablespoon Mazola margarine (do not brown).
Add chopped or mashed up eggs to soup.
Add Beau Monde.
Mix thoroughly with squash.
Melt 1 stick margarine.
Add crumbs.
Put squash mixture in casserole dish and top with buttered crumbs.
Bake at 350\u00b0 until crumb topping is golden color.
Stir Mazola oil into flour.
Mix until smooth.
Add eggs to milk and add all at once to Mazola mixture.
Beat with mixer until smooth.
Batter will be thin.
Prepare food to be fried by dusting with flour, then dip in batter to coat entire food.
Lift out with fork and drain off excess batter. Lower into heated oil or shortening.
Fry until food is tender and brown.
Spray 12 (2 1/2-inch) or 6 (3-inch) muffin cups with cooking spray.
In medium bowl, combine cereal, bananas, egg whites, milk and oil.
Let stand 5 minutes.
In large bowl, combine flour, sugar and baking powder.
Add cereal mixture to flour mixture, stirring just until moistened.
Spoon into prepared muffin cups. Sprinkle with nuts.
Bake in 400\u00b0 oven about 20 minutes or until lightly browned and firm to touch.
Serve warm with Mazola margarine.
Makes 12 standard or 6 large muffins.
Pour the Mazola, Karo and milk into a mixing bowl.
Add the soda dissolved in one tablespoon of boiling water.
Beat in the cornmeal, salt and raisins.
Transfer to three 1-pound baking powder cans or 1 large mold oiled with Mazola.
Steam for an hour and a half for the small molds or 4 hours for the large one. Serve with butter or with heated Karo (orange label).
Mix flour and salt.
Blend in Mazola oil thoroughly with fork. Sprinkle all of water over mixture; mix well.
Press dough firmly into ball with hands.
If too dry, add 1 to 2 tablespoons more Mazola oil.
Flatten ball slightly and roll into 12-inch circle between 2 pieces of wax paper.
Wipe table with damp cloth to keep from slipping.
Peel off top paper; place pastry in pie plate and prick well.
Bake 12 to 15 minutes in 450\u00b0 oven.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
*Mazola oil work best in recipe.