Mask's Runners Cookbook

>>>>> Hoi chummers, my running buddies and I got together to bring you this "Runner's Cookbook"
This should keep ya going on those long runs and for those times ya gotta do a fade and can't run down to the local Stuffer Shack. Enjoy<<<<<-- Mask (06:27:38/ 11-06-57)

Mask's Chicken Twists ...........................................................Avocado Dipping Sauce Mask's Ringtail Cookies .........................................................Neiman-Marcus Cookies .Nightshade's Big Ginger Cookies .....................................Aurora's Apple-Oatmeal Cookies
Storm's Honey-Filled Nuggets............................................The Original Toll House Cookie
Flys -By- Night's Appetizer Meatballs.................................Whisper's BLT Bites
Sneaker's Cheese Crisps .....................................................Mask's Cheeseburger Bites
Aurora's Creamy Hot Beef Dip............................................Azreal's Ham Buns
Storm's Honey-Glazed Snack Mix........................................Sneaker's Hot Beef Dip
Nightshade's Hot Pizza Dip..................................................Mask's Mozzarella Sticks
Blade's Pigs In A Blanket....................................................Azreal's Pizza Cups
Aurora's Spiced Pecans........................................................Punch's Spicy Chicken Wings
Sneaker's Spicy Snack Mix............................................ ...Azreal's Super Nachos
Aurora's Taffy Apple Dip................................................. Mask's Three-Herb Popcorn
Punch's Cheese Enchiladas

Mask's Chicken Twists
Serves: 10

Ingredients:
2 lb. chicken breasts, skinless and split.
1 c. flour
2-1/2 c. bread crumbs
2 lg. eggs, beaten with 2 tbsp. water
2 c. oil

Instructions: Pound chicken to 1/4 inch thick between 2 pieces plastic wrap. Cut into diagonal strips about 1" by 4" Place flour and bread crumbs in seperate pie plates. Coat each strip in flour and set aside. Dip in egg then in bread crumbs. Twist each strip and gently place on a cookie sheet. Refrigerate for 30 min. Pour oil in a skillet to 3 " Heat to 365 deg. Fry about 5 strips at a time until golden brown. Drain on paper towels Transfer to a serving tray and serve with Avocado Dipping Sauce , Honey mustard or BarBQ Sauce.


Avocado Dipping Sauce
Serves: 10

Ingredients:
1 ripe avocado
1 c. sour cream
1/4 c. lime juice
1 tbsp. honey
1 tsp. salt
1/8 tsp. pepper

Instructions: Puree all ing. in food processer until smooth. Refrigerate for 30 min. Serve with Chicken Twists.

Mask's Ringtail Cookies

Comments: To make smaller cookies use 1 tbsp. each of dough. Tastes even better after a few days ( if they last that long) these are good for hiking and car trips.

Cinnamon Dough:
1-1/2 c. flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. packed brown sugar (light)
1/2 c. unsalted butter
2 lg. eggs
1/2 tsp. pure vanilla extract
1 c. chopped toasted pecans

Chocolate Dough:
5 oz. semi-sweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
3/4 c. flour
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. packed brown sugar
1/2 c. unsalted butter
1 lg. egg
1/2 tsp. pure vanilla extract
1 c. semi sweet chocolate chips(minis are nice)

Instructions: Preheat over to 325 degree Cinnamon Stripes::: Sift flour, cinnamon and soda. Cream sugar and butter.add eggs 1 at a time. add vanilla and beat. Add flour mixture and mix well. add pecans and mix well. Set aside.

Chocolate Stripes::: Heat 1" water in a double boiler.over med. heat. Put semi sweet and unsweetened chocolate in top. and cover w/ plastic wrap and let melt/( about 7 min.) Remove from heat and stir until smooth. While chocolate is heating sift flour, soda, cocoa, and salt. Cream butter and sugar.Add egg, mix well. add vanilla and melted chocolate. Mix well . Add dry ing. and chocolate chips and mix well.

Baking the cookies:: Place four cookies per baking sheet. Place 2 slighty heaping tbsp. of chocolate dough on top of 2 slightly heaping tbsp.of cinnamon dough . Place sheets on top and center rack of preheated oven and bake 20 - 24 min. Rotate sheets 1/2 way through baking time. Remove and let cool. Makes 1 dz. cookies.

Neiman-Marcus Cookies
Serves: 112

Ingredients:
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Instructions:
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

Nightshade's Big Ginger Cookies
Serves: 4

Ingredients: 2-1/4 c. flour
2 tsp. ginger
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3/4 c. real butter
1 c. sugar
1 egg
1/4 c. molasses
2 tbsp. sugar

Instructions: Combine flour, soda, spices and salt. set aside. In a lg bowl cream butter. Add sugar and beat until light. Add egg and molasses, beat well. Stir in dry ing. Shape into 1 -1/2 inch balls and roll insugar. Place about 2-1/2 inches apart on an ungreased cookie sheet. Bake at 350 for 10 min. or until light brown and still puffed. Let stand 2 min. and transfer to a rack. Makes 2 dzn.

Aurora's Apple-Oatmeal Cookies
Serves: 4

Ingredients:
1-1/2 c. quick rolled oats
3/4 c. flour
3/4 c. whole wheat flour
1/2 c. brown sugar, firmly packed
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. cinnamon
1/2 c. golden raisins
1 c. finely chopped apple
1 egg
1/2 c. honey
1/2 c. oil
1/3 c. milk
1 tbsp. cinnamon and sugar

Instructions: Preheat oven to 375 deg. . In a bowl sprinkle apples and raisins with cinnamon and sugar.. In another bowl. Combine dry ing. Stir in apples and raisins. In a lg. bowl combine wet ing. Stir into dry ing. Mix to form a smooth batter, (relatively speaking it's smooth). Drop onto ungreased baking sheet. Dip fingers in water and flatten a bit. Bake 10 - 12 min. or until lightly golden.

Storm's Honey-Filled Nuggets
Serves: 10

Ingredients:
2 c. flour
1/4 c. sugar
1 c. butter
1 tsp. vanilla
1/4 c. ICE WATER
1/4 c. finely chopped walnuts
2 tbsp. coconut
2 tbsp. finely chopped candied cherries
2 tbsp. finely chopped golden raisins
2 tbsp. honey
1/2 c. chopped walnuts
1/2 c. flaked coconut

Instructions: In a med. bowl stir together flour and sugar. Cut in butter til mixture is the size of small peas. Stir together vanilla and 1/4 c. ICE WATER. Sprinkle over mixture. Blend with hands. Form into a ball. Cover and chill 2 hours. In a small bowl , mix 1/4 c. walnuts and 2 tbsp. coconut and cherries, raisins and honey. Mix well Cover and let soak for the 2 hours. Shape chilled dough into 3/4 inch balls. Press a deep indention into each ball and fill with 1/4 tsp. of honey mixture. Pinch dough around filling. Combine remaining coconut and walnuts. Roll cookies in this mixture ,coating well. Place on a greased cookie sheet. Bake at 325 deg. for 20 min. Remove to a wire rack to cool. makes 80 balls.

The Original Toll House Cookie
Serves: 4
Comments: This is Mrs. Ruth Wakefields original recipie.

Ingredients:
1 c. +2 tbsp. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, softened
1/4 c. +2 tbsp. packed brown sugar
1/4 c. +2 tbsp. sugar
1 lg egg
1/2 tsp. vanilla
1/4 tsp. water
1 c. semisweet chocolate chips
1/2 c. chopped pecans or walnuts

Instructions: Preheat oven to 375 deg. Lightly butter two cookie sheets. Sift flour , baking soda and salt. Cream butter and sugars til light about 3 min. Beat in the egg . Add water and vanilla and mix well . Lower speed and beat in flour mixture just until blended. Add chocolate chips and nuts. Mix to distribute. Drop by spoonfuls onto greased sheets and bake until lightly golden about 10 - 12 min.

follow the recipe on the bag ( or this recipie) and make sure to whip the margarine real good before adding the other ingredients and then bake them in a 350 oven for close to 15 minutes instead of at 375 for ten. I find they taste better somehow if you bake them longer at a slightly lower temperature..

Flys -By- Night's Appetizer Meatballs
Serves: 96 Put these in the Freezer and you'll have plenty for those all night runs.

Ingredients: 8 DOZEN YIELD

2 pounds lean ground beef
2 eggs, lightly beaten
1 cup (about 4 ounces)mozzarella cheese, shredded
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
2 tablespoons grated Parmesan cheese
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon Italian dressing
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper

SAUCE
1 (14-ounce) bottle hot or regular ketchup
2 tablespoons cornstarch
1 (12-ounce) jar apple jelly
1 (12-ounce) jar currant jelly

Instructions: In a bowl, combine the first 12 ingredients; mix well. Shape into 1-in. balls. Place on a rack in a shallow roasting pan. Bake at 350° for 10-15 minutes. Remove the meatballs and rack; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes.

Whisper's BLT Bites
Serves: 16

Ingredients: 16 TO 20 SERVINGS

16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Instructions: Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

Sneaker's Cheese Crisps
Serves: 36

Ingredients: 3 DOZEN YIELD

1 cup butter or margarine, softened
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups sharp Cheddar cheese (about 8 ounces), shredded
3 cups crisp rice cereal

Instructions: In a mixing bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.

Mask's Cheeseburger Bites
Serves: 24

Ingredients: 2 DOZEN YIELD

1 egg yolk, beaten
1/2 pound lean ground beef
2 tablespoons grated onion
1/2 teaspoon salt
Dash pepper
6 slices bread
24 cubes Cheddar cheese (1/2-inch cubes)

Instructions: In a bowl, combine egg yolk, ground beef, onion, salt and pepper. Shape mixture by teaspoonfuls into 24 balls. Remove crusts from bread; roll flat and cut into 1-1/2-inch rounds; make a depression in each ball and fill with a cube of cheese, making sure bread is covered with meat mixture.
Place on a baking sheet. Broil in preheated oven about 6 inches from heat for 3-5 minutes or until no pink remains. Garnish with ketchup, mustard, sliced green onions or sliced dill pickles if desired.

Aurora's Creamy Hot Beef Dip
Serves: 8

Ingredients: 1 (8-ounce) package cream cheese, softened
1 cup (about 8 ounces) sour cream
3 ounces dried beef, rinsed, finely chopped
2 tablespoons chopped green pepper
1-1/2 tablespoons minced onion
1 teaspoon dried green pepper flakes,
optional
1/2 teaspoon garlic powder
Pepper to taste
Raw vegetables or crackers


Instructions: Combine first eight ingredients in a 1-quart baking dish. Bake at 375°, uncovered, for 30 minutes or until hot and bubbly. Serve with raw vegetables or crackers.

Azreal's Ham Buns
Serves: 6

Ingredients: 6 TO
8 SERVINGS

1/2 cup butter or margarine, softened
1 small onion, grated
1 tablespoon poppy seed
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
1-1/4 cups fully cooked ham (about 8 ounces), finely chopped
1 cup (about 4 ounces) shredded Swiss cheese
6 to 8 hamburger buns or 16 to 20 mini buns

Instructions: In a bowl, mix butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well. Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15 to 20 minutes or until hot.

Storm's Honey-Glazed Snack Mix
Serves: 26

Ingredients: 4 cups Rice or Corn Chex cereal
1-1/2 cups miniature pretzels
1 cup pecan halves
1/3 cup butter or margarine
1/4 cup honey

Instructions: In a large mixing bowl, combine cereal, pretzels and pecans; set aside. Melt butter in a small saucepan; stir in honey and blend well. Pour over cereal mixture and stir to coat evenly. Spread in a jelly roll pan. Bake at 350° for 12 to 15 minutes or until mixture is slightly glazed, stirring occasionally. Remove from oven and cool slightly. Spread on waxed paper to cool completely.

Sneaker's Hot Beef Dip
Serves: 16

Ingredients: 16 TO
20 SERVINGS

1 pound ground beef
2/3 cup chopped onion
1/2 cup chopped green pepper
3 to 4 garlic cloves, minced
1 (8-ounce) can tomato sauce
1/4 cup ketchup
1 teaspoon sugar
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 (8-ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
Tortilla chips

Instructions: In a large skillet, cook beef, onion, green pepper and garlic until meat is browned. Add the tomato sauce, ketchup, sugar, oregano and pepper; simmer for 10 minutes. Remove from the heat and stir in cheeses until melted. Transfer to a fondue pot or chafing dish; serve warm with tortilla chips.

Nightshade's Hot Pizza Dip
Serves: 20

Ingredients: 3-1/2 CUP YIELD

1 (8-ounce) package cream cheese, softened
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
2 cups (about 8 ounces) shredded mozzarella cheese
1 cup (about 4 ounces) shredded Cheddar cheese
1/2 cup pizza sauce
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper

Tortilla chips or breadsticks


Instructions: In a bowl, combine cream cheese, Italian seasoning and garlic powder; spread on the bottom of a greased 9-in. pie plate. Combine cheeses; sprinkle half over the cream cheese layer. Top with the pizza sauce and peppers. Sprinkle with the remaining cheeses. Bake at 350° for 20 minutes. Serve warm with tortilla chips or breadsticks.

Mask's Mozzarella Sticks
Serves: 4

Comments: Regular mozzarella cheese, cut into 4-in. x 1/2-in. sticks, can be substituted for the string cheese.

Ingredients: 4 TO
6 SERVINGS

2 eggs
1 tablespoon water
1 cup dry bread crumbs
2-1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon pepper
12 sticks string cheese
3 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1 cup marinara or spaghetti sauce, heated

Instructions: In a small bowl, beat eggs and water. In a plastic bag, combine bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks in flour, then dip in egg mixture and bread crumb mixture. Repeat egg and bread crumb coatings. Cover and chill for at least 4 hours or overnight. Place on an ungreased baking sheet; drizzle with butter. Bake, uncovered, at 400° for 6-8 minutes or until heated through. Allow to stand for 3-5 minutes before serving. Use marinara or spaghetti sauce for dipping.

Blade's Pigs In A Blanket
Serves: 8

Ingredients: 1 (8-ounce) tube refrigerated crescent rolls
1 (12-ounce) package smoked sausage links

Instructions: Separate the dough into eight triangles. Place a sausage on wide end of each triangle and roll up. Place, tip down, on an ungreased baking sheet. Bake at 400° for 10-15 minutes or until golden brown.

Azreal's Pizza Cups
Serves: 20

Comment: The obligatory Pizza recipie for those runners who just can't live without it.

Ingredients: 1 pound hot or mild pork sausage
1 (14-ounce) jar pizza sauce
2 tablespoons ketchup
1/4 teaspoon garlic powder
2 (10-ounce each) cans refrigerated biscuits
Shredded mozzarella cheese
Grated Parmesan cheese

Instructions: In a skillet, cook sausage over medium heat; drain. Stir in pizza sauce, ketchup and garlic powder; set aside. Press biscuits into 20 well-greased muffin cups. Spoon 1 or 2 tablespoons of the meat sauce into each biscuit; top with mozzarella cheese and sprinkle with Parmesan cheese. Bake at 350° for 10 to 15 minutes or until golden brown. (Refrigerate or freeze any remaining meat sauce.)

Aurora's Spiced Pecans
Serves: 16

Ingredients: 4 CUP YIELD

1 egg white
1 teaspoon cold water
1 pound (about 4 cups) pecan halves
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Instructions: In a mixing bowl, beat egg white lightly. Add water; beat until frothy but not stiff. Add pecans; stir until well coated. Combine sugar, salt and cinnamon. Sprinkle over pecans; toss to mix. Spread in a 15-in. x 10-in. x 1-in. greased baking pan. Bake at 250° for 1 hour, stirring occasionally.

Punch's Spicy Chicken Wings
Serves: 240

Comments: This is a wonderful recipie to have when you have trolls or a Raven Shaman in your group. You can halve this recipie for normal people.

Ingredients: 240 APPETIZER YIELD

8 (4-pound) bags frozen chicken wings
8 cups soy sauce
1/2 cup to 2 cups hot pepper sauce
2 cups water
2 cups vegetable oil
3/4 cup cornstarch
8 teaspoons ground ginger
4 teaspoons minced garlic

Instructions: Place the frozen wings on baking sheets that have been sprayed with nonstick cooking spray. Bake at 375° for 50-60 minutes. Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil, stirring occasionally. Boil for 2 minutes or until thickened. Drain wings; transfer to large roasting pans. Cover with sauce. Bake, uncovered, for 60-70 minutes, stirring occasionally.

Sneaker's Spicy Snack Mix
Serves: 80

Comments: "This mix helps satisfy the 'hungries', And you can make it more or less spicy to suit your tastes."

Ingredients: 20 CUP YIELD

1/2 cup butter or margarine
1 tablespoon seasoned salt
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon garlic powder
1/2 to 1 teaspoon hot pepper sauce
5 cups Wheat Chex cereal
7 cups Rice Chex cereal
6 cups Cheerios cereal
1 (12-ounce) can mixed nuts

Instructions: In a small saucepan, melt butter. Add seasoned salt, Worcestershire sauce, garlic powder and hot pepper sauce; set aside. In a large mixing bowl, combine cereal and nuts; mix well. Stir in butter mixture; stir until well blended. Spread into two 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes.

Azreal's Super Nachos
Serves: 6

Ingredients: 1 ripe avocado, peeled
1 teaspoon lemon juice
1/2 cup finely chopped onion
1/2 cup chopped tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1 (15-ounce) can refried beans or 1 can pinto beans, rinsed and drained
2/3 cup water, divided
2 tablespoons vegetable oil
1/2 pound ground beef
1 tablespoon chili powder
7 ounces tortilla chips
2 cups (about 8 ounces) shredded Cheddar cheese
1 cup (about 8 ounces) sour cream

Instructions: In a small bowl, mash the avocado with lemon juice. Stir in the onion, tomato, salt and pepper; set aside. ( If using pinto's Mash beans with 1/3 cup of water; place in skillet and cook over medium heat until hot. Stir in oil; remove from the heat and set aside.) In another skillet, brown the ground beef; drain. Stir in chili powder and remaining water; cook until liquid evaporates. Line a baking skeet with foil. Arrange chips in a single layer. Top with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese. Bake at 400° until cheese is melted, about 4 minutes. Top with avocado mixture and sour cream. Serve immediately.

Aurora's Taffy Apple Dip
Serves: 6

Ingredients: 1 (8-ounce) package cream cheese, softened
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1/2 cup chopped peanuts
6 apples, cut into wedges

Instructions: In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate; top with nuts. Serve with apple wedges.

Mask's Three-Herb Popcorn
Serves: 40

Ingredients: 20 CUPS
6 quarts (about 24 cups) popped popcorn (about
1 cup kernels)
Salt to taste
1/2 cup butter or margarine
1 teaspoon dried basil
1 teaspoon dried chervil
1/2 teaspoon dried thyme
1 (12-ounce) can mixed nuts, optional

Instructions: Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in a small saucepan. Remove from heat; stir in basil, chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts if desired.

Punch's Cheese Enchiladas
Serves: 4

Ingredients:
1 lg. pkg. shreaded cheese
1 onion chopped
1 pkg. tortillas
1 lg can Wolf Brand Chili

Instructions: Saute onions in 1 tsp. butter. Put a small spoonful on each tortilla. Top with cheese. Roll up and put in a baking dish. Cover with chili mixed with a little water to make it more pourable. Bake at 357 deg. for 30 min.

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Mask's Runner's Cookbook
by Mask
copyright ©1997

You may make a copy of this for your personal use but please do not republish without my written consent.

If you have a really great recipie please send it to me and I will post it with full credit to you. aislinnf@juno.com