1/2 : c Unsalted butter; softened
1/2 : c Light brown sugar; firmly
-packed : -packed
1 : c Flour
1/4 : ts Salt
1/2 : c Pecans; coarsely chopped
1 : /2 c Pecan halves
1/2 : c Brown sugar
2/3 : c Light brown sugar
1 : ts Vanilla
1 : /2 c Milk chocolate chips
1 : /2 lb Lean Ground Beef
1/4 : c Onion; Chopped, 1 Sm
1/2 : ts Salt
1/2 : c Celery; Chopped
4 : c Herb Stuffing Cubes; Not Mix
1 : /2 c Milk
2 : Eggs; Lg
10 : 3/4 oz Cream Of Mushroom Soup; 1 Cn
1 : ts Mustard; Dry
1 : c Cheddar Cheese; Shredded,4oz
2 : c Cubed potatoes
1 : /2 c Water
1 : c Carrot slices
1/3 : c Chopped onion
1 : ds Of pepper
1 : lb Velveeta pasteurized process
-cheese : -cheese spread; cubed
1 : pk (9-oz) frozen cut green
-beans; : -beans; thawed; drained
1/2 : c Beer
1 : ts Dried marjoram leaves;
-crushed : -crushed
1 : tb Butter
1 : md Onion, chopped
2 : c Chicken stock
2 : c Milk
2 : tb Grated fresh celery
1/4 : ts Pepper
2 : c Chopped celery
2 : md Potatoes, chopped
1 : ts Fresh dill or parsley
2 : tb Grated fresh carrots
1/2 : ts Salt
2 : lb Chicken parts
1 : cn Condensed cream of celery
-soup : -soup
1/4 : c Flour
2 : md Zucchini; cut
0: Prepare topping: In small bowl stir together the flour, sugar and cinnamon; with a fork, work in the butter until crumbly
1: Refrigerate until needed
2: Preheat oven to 400F
3: Line 12 muffin cups with paper liners or generously butter the cups and the top of the pan around the muffin cups
4: In a medium bowl, whisk the egg
5: Then whisk in the sour cream, milk, vanilla and melted butter
6: Stir in the diced peaches
7: In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt
8: Pour in the sour cream-peach mixture all at once and stir quickly, just to moisten; the batter will be thick and lumpy
9: Spoon into muffin cups, dividing it equally until the cups are full
10: Quickly crumble the topping over the batter
11: Bake at 25 to 30 minutes or until golden brown
12: The tops will spring back when lightly touched
13: Let cool in the pan for 5 minutes and then carefully remove and cool on a rack
14: Cool 10 to 15 minutes
15: Serve warm
16: Posted to MM-Recipes Digest V3 #227 Date: Tue, 20 Aug 1996 15:19:10 -0600 From: Perry & Lauri <perryp@tcd
17: net>