PEPPERY PINEAPPLE SWISS STEAK

1-1/2 pounds lean round steak 3/4 teaspoon ground black pepper 1/2 teaspoon chili powder Vegetable cooking spray 1/2 teaspoon vegetable oil 20 ounces canned pineapple chunks in juice -- undrained 1/3 cup chili sauce 1/4 cup water 1/4 teaspoon ground red pepper 1/8 teaspoon ground white pepper 1/2 cup sliced green onions 1/2 medium carrot -- sliced in julienne strips 1/4 cup celery -- minced

Trim fat from steak; cut steak into 2-inch pieces. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle steak with black pepper and chili powder.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak and cook one minute on each side or until browned. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.

Drain pineapple, reserving juice; set aside. Combine pineapple juice, chili sauce, and next 3 ingredients, stirring well; set aside.

Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions, carrot, and celery; saute until crisp-tender. Return steak to skillet. Add juice mixture; stir well. Cover, reduce heat, and simmer 1-1/2 hours or until steak is tender. Stir in pineapple chunks, and simmer an additional 5 minutes or until thoroughly heated. Yield: 6 servings.

(from Cooking Light)

Per Serving: 287 Calories; 14g Fat (44.6% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates.

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CHICKEN SLOPPY JOES

12 ounces ground chicken 1 medium green bell pepper -- chopped 1/2 cup chopped onion 1 medium tomato -- chopped 1 medium carrot -- coarsely shredded 1 clove garlic -- minced 8 ounces tomato sauce 2 tablespoons tomato paste 1 tablespoon rolled oats 2 teaspoons Worcestershire sauce 6 whole wheat buns

Lightly spray an unheated large skillet with no-stick spray. Add the chicken; cook until no longer pink, stirring occasionally. Drain and discard the fat and juices.

Add the green pepper, onion, tomato, carrot, and garlic. Cook over medium heat until tender, stirring occasionally.

Stir in tomato sauce, tomato paste, oats, and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve the mixture in the buns. Yield: 6 servings.

Per Serving: 305 Calories; 7g Fat (22.4% calories from fat); 24g Protein; 34g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 517mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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TURKEY AND CHEESE MUFFINS

2 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 1 tablespoon baking powder 1-1/2 teaspoons baking soda 1 egg 1 egg white 1-1/2 cups plain nonfat yogurt 1/4 cup vegetable oil 1 cup shredded reduced fat Cheddar cheese 1/2 cup chopped cooked turkey breast

Preheat the oven to 375 degrees F. Coat 12 muffin cups with nonstick spray.

Sift together the flour, salt, sugar, baking powder, and baking soda, and stir.

In another bowl, whisk together the egg, egg white, yogurt, and oil. Stir in the cheese and turkey, then pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Spoon into the muffin cups.

Bake for 25 minutes, until the muffins are golden and firm to the touch. Remove the muffins from the tin and cool them on a rack. Yield: 12 servings.

Per Serving: 169 Calories; 6g Fat (32.4% calories from fat); 9g Protein; 20g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 417mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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CASBAH CHICKEN OR TURKEY

1-1/4 cups cooked chicken/turkey meat, cut into chunks 1 tablespoon canola or olive oil 2 cloves garlic, sliced very thin 4 scallions, white and light green parts, sliced large 1 cup chicken broth/stock 1/4 cup white wine 1/4 teaspoon sage 1/2 teaspoon thyme pepper to taste 1 tablespoon ginger, grated 4 pieces bacon, fried crisp but not overdone, and crumbled large 6 pitted dates, cut in thirds 1/4 cup sliced almonds

In a large skillet, heat the oil over medium heat. When the oil is hot, add the garlic and scallions and cook just till wilted (not brown). Pour off the oil, leaving the scallions and garlic, and add the stock, wine, sage, thyme, pepper, and ginger. Adjust the heat as needed so the mixture is simmering, and simmer 10 minutes. Add the bacon, chicken, and dates, and cook just till heated through. If needed, add a little water. Remove from heat, add almonds, stir, and serve. Serves 2. Goes well with rice.

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Scalloped Corn

2 Tbs butter, melted 2 eggs (or Egg Beaters equivalent) 1-16 oz. can cream-style corn 1 cup sour cream (fat free works great) 1 cup frozen corn 1 green bell pepper, chopped fine 1 onion, chopped fine 1-9 oz. box corn muffin mix

Melt butter and beat eggs. Combine all ingredients together, adding the muffin mix last. Pour mixture into greased 8" x 8" pan. Bake at 375° for 35 to 40 minutes or until lightly browned.

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KUKUYE GUSHT

Iranian omelet with vegetables and meat 1 large onion 1 stalk of leek (only use the white and light green parts) 3 - 4 spring onions 1 pound (500 grams) ground lean beef (best if you mince a nice piece of meat yourself) 4 ounces (125 grams) chopped spinach 2 parsley twigs, finely chopped Salt and freshly ground black pepper (from the pepper mill) 1 tablespoon cinnamon powder 6 eggs 2 ounces (60 grams) butter Finely mince onions, sauté in 1/2 ounce of butter, add finely cut (in rings) leek and spring onions (cut into 1/8 inch - 5 mm) pieces. Separately brown ground beef When vegetables are soft, add ground beef, spinach and parsley. Immediately season with cinnamon, salt and pepper. Let everything cool slightly. Beat eggs in a large bowl. Add meet/vegetable mixture to the eggs. Mix well. Melt remaining butter in a frying pan and wait until the butter turns slightly brown and has a nutty smell. Transfer the whole mixture from the bowl to the frying pan and form one large patty. Fry for approx. 15 minutes on medium heat. Flip the patty over with the help of a large plate. The plate should just fit into the frying pan and cover the whole patty. Place to plate onto the patty (upside down), wear a kitchen mitten, hold onto the plate tightly and turn the frying pan and plate over (together). You now have the patty in the plate and can slide it back into to frying pan. Fry for another 10 - 15 minutes. Serve immediately (hot) with a side salad. Alternatively, you could bake one side of the patty under the infra red grill of your oven but leave the door open. Tricks: 1. Use the freshest eggs you can find. 2. When using fresh spinach, remove large leaves from stalk. Blanche very quickly in large, hot pan. Place spinach in sieve and press to remove excessive liquid before chopping. Of course you can use frozen, chopped spinach as well. 3. Onions and leek should be sautéed VERY SLOWLY to enable fruit sugar to caramelize. 4. Should you bake the patty under the infra red grill of your oven, make sure to wear kitchen mittens!

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"Migas" means crumbs. Migas are popular in Texas and can be found on many breakfast menus. Use your left over tortilla chips to make this quick and easy meal for two

Migas

Five Simple Ingredients 4 Large Fresh Eggs 1/4 cup milk 1 tablespoon butter or margarine 1 cup broken baked tortilla chips 1 /2 cup grated cheddar cheese

Easy Directions Mix eggs and milk together. Place butter or margarine in non-stick skillet. Add egg mixture and cook stirring until eggs start to set. Add broken tortilla chips and cheese and stir until eggs are set. Makes 2 servings

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SPICED PUMPKIN FUDGE

3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.

Maked about 3# candy.

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FINNISH COFFEE CAKE

Ingredient List 1 cup water 2 sticks margarine salt 1 cup flour 1 teaspoon vanilla 2 tablespoons water Solo almond filling 3 eggs

Preparation set these 2 ingredients to boil in a medium saucepan 1 cup of water 1 stick of oleo (margarine)

When it begins to boil take off the heat and add: 1 cup of flour a pinch of salt Mix well and set this aside to cool

Mix together in a medium mixing bowl: 1 cup of flour 1 stick of oleo (margarine), softened 1 teaspoon of vanilla 2 tablespoons water

Mix this together and pat in the bottom of a cookie sheet (the kind with sides) with your fingers. This is the hardest part of the recipe. The longer you work with this mixture the softer and warmer it becomes and the easier it is to work with. Be sure and get it into the corners. It will seem at first that it just can't be done, but don't give up!

Spread the filling over the mixture in the cookie pan. I like the Solo almond filling but you could substitute any Solo filling that you prefer. Maybe try it with the almond and then next time experiment with another flavor.

Now add 3 eggs to the first mixture that you set aside. This is your top and it is very cream puff like. After mixing each egg in one at a time...spread this over the Solo filling. Be careful as the almond filling will come up.

Bake for 55 minutes at 350°.

After it is slightly cooled, I just drizzle and spread with the normal confectioner's sugar frosting on the coffee cake. I usually flavor the frosting with vanilla so as not to make the coffee cake too almondy. (I don't think that's a word?)

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Confetti Fish Rolls

1 1/2 Pounds sole or flounder fillets 1 Small tomato 2 tbsp Minced green pepper 2 Slices American cheese, diced 1 tbsp Worcestershire sauce 2 tbsp Olive oil Paprika

Preheat oven to 350F. Lightly brush olive oil on each fish, then season each fillet with salt and pepper. Combine tomato, green pepper, cheese and Worcestershire sauce; place a spoonfull on each fillet. Roll up and place seam-side down, in a shallow baking dish. Sprinkle some paprika on the fillets. Bake for 20 to 25 minutes or until fish flakes easily.

Makes 6 servings. Approxamitely 135 calories per serving.

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Here is another stroganoff variation recipe. My kids will even eat it for leftovers, if there are any left!! They call it "Moms, Strogy.

Stroganoff

1 lb beef round steak (or any other type of steak), cut into strips. 2 TBSP flour 1/2 C chopped onion 2 C sliced mushrooms 1-2 TBSP oil 2 small cans, 10 3/4 oz size, or 1 can Family size Cream of Mushroom soup 1 C sour cream 1 12oz pkg egg noodles

Brown steak in the oil in a large skillet on medium heat. Add flour to coat the meat, and onion, continue to brown. Add enough water to cover meat, add mushrooms,mixing in well, reduce heat, cover and simmer for about 20 minutes, stirring occasionally, adding a little more water if it gets too thick. Add cream of mushroom soup and cook until soup is mixed well, and bubbles. Cover, and reduce heat to low, just enough to keep meat/gravy warm. Prepare noodles according to package directions, drain and add butter if desired. When noodles are done, remove meat/gravy from heat, let set for a moment, then add the sour cream, mix well (if the gravy mix is too hot, the sour cream doesn't blend in with the gravy as much, and it will look like it has curdled some, it doesn't taste bad, just looks kind of funny). Serve over noodles.

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Apple Cider Pie

Crust: 1/4 c. cold water 2 t. cider vinegar 2 c. all-purpose flour 1/3 c. cold butter or regular stick of margarine, cut into small pieces 1/4 c. solid vegetable shortening or reg. stick margarine

Filling: 3 cups apple cider 3/4 c. granulated sugar 1/4 c. all purpose flour 1/2 t. ground cinnamon 1/8 t. ground mace or nutmeg 5 large Granny smith or Braeburn apples (about 2-1/2 pounds) 3 large Golden Delicious or Cortland apples (about 1-1/2 pounds) 1-1/2 t. granulated sugar

1. Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup. Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigeated).

2. To make crust in food processor: Mix water and vinegar in a 1-cup measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl. To make crust by hand: Mix water and vinegar in a 1-cup measure. Put flour in a medium-sized bowl. Cut in butter ans shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.

3. Gather dough into a ball, divide in half, flatten each half into a disk and wrap in waxed paper. Refrigerate 45 minutes or until firm enough to roll.

4. Meanwhile, prepare filling: Mix sugar, flour, cinnamon and mace/nutmeg in a large bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then cut wedges in half crosswise. Add to sugarr mixture along with the reduced apple cider. Toss until evenly coated.

5. Heat oven to 425°F. Position rack in lowest part of oven. Have ready a 9 inch pie plate.

6. On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12 inch circle. Fit circle into pie plate.

7. Spoon filling into pie shell, mounding it high in the center.

8. Roll remaining dough into a 12 inch circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1-1/2 teaspoon of sugar. Cut slits in top for steam to escape.

9. Place pie on a cookie sheet to catch drips. Bake for 25 minutes. Reduce oven temperature to 350°F. Bake 40 to 50 minutes longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.

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Creamy Chicken Paprika

4 Chicken breast, skinless & boneless 4 slices Muenster cheese 1 can Cream of Mushroom soup (or any cream of soup works well too !!!!) 1 cup mayonnaise 1 tsp. Paprika 1 cup bread crumbs

Preheat oven to 350*. Place chicken in 9" x 13" baking dish. Place 1 piece of cheese over each breast. In medium bowl, mix soup & mayo. Pour over chicken & sprinkle w/Paprika. Pour breadcrumbs over all. Cover & bake 55-60 minutes util chicken is tender. Let stand 5-7 minute before serving.

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ELGIN BISCUITS

2 cups self-rising flour 1 teaspoon baking powder 2 teaspoons sugar 3/4 cup butter-flavored shortening 3/4 cup evaporated milk

Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add evaporated milk, stirring with a fork until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a heavily floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425 degrees F. for 10 to 12 minutes or until lightly browned. Serve with butter and jelly. Yield: 1-1/2 dozen biscuits (18 servings).

Per Serving: 139 Calories; 9g Fat (59.0% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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DUCHESS POTATOES

10 medium baking potatoes -- peeled and cut into eighths 1/4 cup butter or margarine 1/4 cup milk 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2 large eggs -- lightly beaten 2 tablespoons butter or margarine -- melted Paprika

Cook potatoes in boiling water to cover, 15 minutes or until tender; drain and mash. Stir in butter and next 3 ingredients. Let cool 10 minutes. Stir in eggs. Spoon mixture into a large decorating bag fitted with a large star tip. Pipe 14 (2-inch) rosettes onto a lightly greased baking sheet. Drizzle with melted butter, and sprinkle with paprika. Bake at 350 degrees F. for 15 minutes or until lightly browned around the edges. Yield: 14 servings.

Per Serving: 160 Calories; 6g Fat (32.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

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SWEET PEPPER SOUP

4 large red bell peppers -- coarsely chopped 2 large yellow bell peppers -- coarsely chopped 1 bunch green onions -- chopped 2 tablespoons olive oil 4 cans chicken broth -- (14-1/2 oz each) divided 2 teaspoons salt 1-1/2 teaspoons curry powder 1 quart buttermilk

Cook first 3 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until tender. Cool slightly. Place about one-fourth of mixture into container of an electric blender or food processor; add about 1/2 cup broth, and process until smooth. Pour mixture through a large wire-mesh strainer into a large bowl, discarding pulp. Repeat procedure 3 times with remaining pepper mixture and 1-1/2 cups broth.

Return pepper mixture, remaining broth, salt, and curry powder to Dutch oven; bring to a boil over medium heat. Reduce heat to low, and simmer 15 minutes; cool. Using a wire whisk, stir in buttermilk. Cover and chill. Serve cold. Yield: 12 servings.

Per Serving: 83 Calories; 4g Fat (37.9% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 697mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

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HOT CRAB DIP

8 ounces cream cheese 1 cup mayonnaise 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon Old Bay Seafood seasoning 1 pound fresh lump crabmeat -- drained

Cook cream cheese in a heavy saucepan over low heat, stirring constantly, until cheese melts. Stir in mayonnaise and next 3 ingredients. Add crabmeat, and cook over low heat until thoroughly heated. Transfer to a chafing dish and keep warm. Serve with crackers. Yield: 2-3/4 cups (about 8 servings).

Per Serving: 347 Calories; 34g Fat (84.5% calories from fat); 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

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WHOLE WHEAT BUBBLE LOAF

2 cups bread flour -- or more if needed 2 tablespoons sugar 1-1/2 teaspoons salt 1 package active dry yeast 1-1/4 cups milk 2 tablespoons butter or margarine 1 egg 1-1/2 cups whole wheat flour 1/4 cup butter or margarine -- melted 4 teaspoons sesame seeds

Generously grease one 2-quart deep casserole dish or two 8- x 4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm (120 degrees F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour to form a stiff dough. On floured surface, knead in 1 to 1-1/2 cups bread flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1-1/2 hours.

Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes. Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.

For casserole loaf, place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter, and sesame seeds.

For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon sesame seeds. Top with another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second pan.

Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes. Heat oven to 400 degrees F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Cool 5 minutes; remove from pan. Pull apart to serve. Yield: about 12 servings.

Per Serving: 221 Calories; 8g Fat (32.7% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 344mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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Pineapple Madagascar

1 pineapple, peeled, 1-inch slices 2 tsp. black peppercorns, crushed 2 Tbsp. granulated sugar 3/4 cup fresh orange juice 1 Tbsp. honey 1/2 cup dark rum 2 cups vanilla ice cream 4 mint sprigs, as needed, for garnish (optional)

Trim and slice pineapple into large rings. Remove core from pineapple rings using a round cutter or a paring knife. Coat sides of pineapple slices with black pepper and sprinkle with sugar. Heat a large skillet or non-stick sauté pan over high heat. Cook the sugared pineapple until golden amber brown for 2-3 minutes on each side. Remove the pineapples when cooked and heat the orange juice, honey and rum together until it becomes a light syrup, about 3-4 minutes. Scoop ice cream into center of pineapple slice and spoon with some of the rum sauce before serving.

Nutrition Facts (per Serving): 300.09 calories, 43.65 g carbohydrates, 27.35 mg cholesterol, 7.44 g fat, 52.24 mg sodium

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BROWNIE SHEET CAKE

Preheat oven to 400 degrees F. Grease 9" x 13" pan.

CAKE INGREDIENTS

2 c. sugar 2 c. flour 1 c. water 4 T. cocoa 2 sticks margarine 2 eggs 1/2 c. milk 1 tsp. baking soda 1 tsp. vanilla 1 tsp. cinnamon

Mix flour and sugar together. Bring to boil the water, cocoa and margarine. Add to first mixture. Beat. Add eggs, milk, baking soda, vanilla, and cinnamon. Bake for 25-30 minutes or until after dipping toothpick into cake, the toothpick comes out clean.

FROSTING INGREDIENTS

1 stick margarine 1/3 c. milk 1 # powdered sugar 1 tsp. cinnamon 4 T. cocoa 1/2 c. nuts (optional)

Use same saucepan. Bring to boil the margarine, milk, cinnamon and cocoa. Add powdered sugar, vanilla, and nuts. Add more milk if nicessary to spread. Put on cake hot from the oven.

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Easy Italian Chicken

4 boneless skinless chicken breasts 2 C. Italian Salad Dressing 2 gloves garlic (crushed) 1 can diced tomatoes or 2 fresh tomatoes (diced) 1 large yellow onion (chopped in large pieces) 1 medium green pepper (chopped) 1 T. Oregano 2 T. Parmesan Cheese

Place chicken in baking dish and cover with Italian dressing and put a dab of crushed garlic on each piece of chicken. Refrigerate (A minimum of 4 hours for best taste). Pour off 1/2 of the dressing and replace with 1 C. water.Stir sauce. Top chicken with tomatos, onion and green pepper. Sprinkle Oregano and Parmesan cheese over the top. Bake at 375 degrees for 1 hr 15 minutes.

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BÜNDNER GERSTENSUPPE or ST. MORITZ (GRISON) BARLEY SOUP

1 3/4 ounces (45 grams) butter or margarine 5 ounces (150 grams) onion 5 ounces (150 grams) leek 3 1/2 ounces (100 grams) carrots 1 3/4 ounces (50 grams) celery 3 ounces (80 grams) grison dried beef (Bündnerfleisch) 3 ounces (80 grams) fresh ham 1 ounce (30 grams) flour 3 1/2 ounces (100 grams) pearl barley 3 quarts (3 liters) beef stock 1 1/4 cup (3 deciliters) cream

Cut vegetables, dried beef and fresh ham in very (VERY) fine strips (brunoise). Sauté in butter/margarine until tender and add flour. Add pearl barley and continue to sauté. Add stock and simmer for 1 1/2 hours Thicken with cream. Adjust seasoning with salt and pepper. Careful! No seasoning might be required.

Note:

Fresh ham can be substituted by Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausages can be cooked with the soup, removed and diced and added to the soup before serving. Grison dried beef (Bündnerfleisch) is an air-dried beef similar to jerky; the fresh ham is similar to prosciutto.

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F U D G I E S

Melt in saucepan OR in microwave: 1 stick butter or oleo 1 square unsweetened chocolate

Remove from heat, and stir in (this is what makes it SO easy...just keep adding and stirring...no mixer needed!): 1 cup granulated sugar 2 eggs 1/2 c. flour 1 tsp.vanilla

Pour into greased (use the butter wrapper!) 8x8" square pan

Bake 350 degrees, 30-35 minutes or until it passes the "clean toothpick test"

Slice into squares, remove from pan onto baking rack, cool and serve!

VARIATIONS/OPTIONS:

Stir in 1 c.chopped pecans or walnuts and/or Sprinkle top with chopped pecans or walnuts or Bake in a pie tin (no crust!) and serve as "wedges" with a dollop of whipped cream, cool whip, or ice cream......this will make it look the 'fanciest' and the whipped cream/ice cream makes it absolutely delicious......

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"Ginny Creekman's Chicken Bits recipe"

5 whole chicken breasts, boned, skinned and cut in bite sized pieces 3 eggs 1 cup milk salt & pepper dash of poultry seasoning 1 T sugar 1 T soy sauce dash of garlic powder (or minced garlic! <Tim>) dash of Tabasco sauce (don't be afraid! <Tim>), dash Worcestershire sauce dash curry powder (optional) dash Red Cayenne pepper <Tim>

Mix 3 eggs, 1 cup milk, salt & pepper, dash of poultry seasoning, 1 T sugar, 1 T soy sauce, dash of garlic powder, Tabasco sauce, Worcestershire sauce. Curry powder makes a nice addition, it you like it. MARINATE the chicken in this mixture for SEVERAL hours or even better---OVERNIGHT.

Drain, but do not dry.

Shaker Mix:

1 cup Bisquick 1 cup corn flake crumbs 1 cup seasoned bread crumbs

Mix 1 cup each Bisquick mix, corn flake crumbs and seasoned bread crumbs and place in large plastic bag. Shake the chicken pieces in the mixture. Place coated chicken on waxed paper in a cookie sheet and freeze (can be cooked immediately, if desired).

Fry bits in "Fry Baby" or sizzle them in butter. Good served with sweet and sour sauce, cocktail, or whatever.

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Rich's Chicken Enchilada's

5 Chicken breast halves, 1/2" cubes 1 Med. Onion, chopped 1 T. Butter 1 tsp. chili powder 26 oz. can Cream of Chicken soup. 16 oz. Sour cream 7 oz. can chopped green chilies 4 oz. can chopped jalapeño 16 oz. Shredded Cheddar & Jack cheese 1 pkg. 8" flour Tortillas (aprox. 8 to fill casserole)

Sauté chicken & onion in butter & chili powder. Drain. Mix soup, sour cream, chilies & jalapeños in a bowl. Spread ½ C. soup mixture in bottom of 9" X 13" casserole dish to reduce sticking. Spoon ¼ ~ ½ C. chicken, 2 T. of soup mix, & 1 ~ 2 T. cheese down center of tortilla. Roll & place seam down in dish. Repeat until full. Top with remaining soup & cheese. Bake uncovered at 325 for 45 min. Remove and let stand 5 min. to set.

Note: 4 oz of jalapeño's will not make this recipe to hot to enjoy but will make it spicy. Everyone I have served it to that likes Mexican food has been delighted with the taste. You can reduce the amount to suit your taste. It will be difficult to adjust before baking because the taste and spice will change from preparation and finished casserole. Try it once then you will be able to adjust the spice next time you use the recipe .... and you will use it again.

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Cabbage Rolls--Wow!!

1-2 heads of cabbage, raw 1 pound cooked, ground pork sausage 1 cup chopped carrots 1 cup chopped celery 1/2 cup chopped Swiss cheese 1/2 cup chopped Cheddar cheese 1/2 cup chopped American cheese

Unroll leaves from the cabbage head and cut off the hard bottom part of the stem on each leaf to make it easier to roll. Mix the rest of the ingredients together in a large bowl. Take about one-half cup of the sausage mixture (depending on the size of the leaf) and place on the leaf. Roll the leaf around the meat. Place the rolls in a nonstick skillet and cover. Cook on medium heat for about 5-7 minutes, or until cabbage is tender and soft. Place rolls on serving plate. We fixed a pan with tomato sauce and it tasted just as good if you wanted to add a little more flavor to it, but the cheeses and sausage came out just fine for flavor in this recipe.

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Best chocolate cake that you will ever eat, and it is so moist (and you can't taste the Miracle Whip!). All of the kids in my family request this for their birthdays every year, and there are a lot of kids! I wanted to pass it on so that others besides my family could enjoy it too.

MIRACLE WHIP CHOCOLATE CAKE

2 Cups Flour 1 Cup White Sugar 4 Tablespoons cocoa Dash of Salt (Optional) 1 1/2 teaspoon baking soda 1 Cup Miracle Whip 1 Cup Cold Water 1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Sift together dry ingredients. Gradually Add liquid ingredients, mixing well. Bake in a greased 11x7 inch glass pan for about 20 to 25 min. Let cool completely before frosting.

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Easy Crockpot Chicken

1 cut up whole chicken (or any parts) 2 tbsp butter or margarine 1 pk dry Italian dressing

Wash chicken and put in crockpot, slice butter into a few pieces and put

over chicken. Sprinkle Italian dressing mix over chicken. Cover and cook on low 7-9 hours or on high 4-6 hours. Serve with rice or noodles "Sometimes", I even bone the chicken and cut it up before cooking it, so I can sit down and enjoy it even more when it's done.

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TANGY MIXED VEGETABLES

8 ounces sliced fresh mushrooms 1 green bell pepper -- cut into 1-inch pieces 1 medium onion -- chopped 8 ounces pineapple chunks in juice -- undrained 4 medium carrots -- scraped and sliced 1/2 teaspoon ground ginger 1/2 teaspoon curry powder 1/2 teaspoon dried basil 8 ounces waterchestnuts, canned -- sliced, drained 1 tablespoon brown sugar 1/4 teaspoon salt

Cook first 3 ingredients in a large nonstick skillet 5 minutes or until tender, stirring often. Drain and set aside.

Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrots and next 3 ingredients to juice; bring to a boil. Cover, reduce heat, and simmer 10 to 15 minutes or until carrots are tender.

Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated. Yield: 4 servings.

Per Serving: 137 Calories; 1g Fat (3.4% calories from fat); 3g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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LEG OF LAMB

1 teaspoon salt 1 teaspoon dried mint flakes 1/2 teaspoon ground red pepper 9 pounds leg of lamb 2 medium onions -- chopped 3 cups dry white wine 1/2 cup olive oil 1/2 cup Dijon mustard 3 cloves garlic -- chopped 2 tablespoons Worcestershire sauce

Combine first 3 ingredients; sprinkle over lamb. Place chopped onion in center of a roasting pan; place lamb on top of onion.

Combine wine and next 4 ingredients; pour mixture over lamb. Insert meat thermometer into thickest portion of lamb, making sure it does not touch fat or bone.

Bake at 325 degrees F. for 1 hour and 45 minutes or until meat thermometer registers 160 degrees F., basting lamb every 30 minutes. Let stand 10 minutes. Yield: 10 servings.

Per Serving: 907 Calories; 66g Fat (70.4% calories from fat); 59g Protein; 4g Carbohydrate; 1g Dietary Fiber; 223mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates.

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BAKED YAMS WITH NUTMEG BUTTER

1 cup unsalted butter -- at room temperature 1 cup light brown sugar -- firmly packed 1-1/2 teaspoons ground nutmeg Vegetable oil spray 12 yams -- (about 8 lbs total)

Using an electric mixer, beat butter, sugar, and nutmeg in medium bowl until light and fluffy.

Preheat oven to 350 degrees F. Line 2 large baking sheets with heavy-duty foil. Spray foil with cooking spray. Using small sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch uncut at each short end. Place yams on baking sheet. Bake yams until tender, about 1-1/2 hours.

Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter separately. Yield: 12 servings

Per Serving: 359 Calories; 16g Fat (38.6% calories from fat); 2g Protein; 54g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 20mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 1 Other Carbohydrates.

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STUFFING WITH MUSHROOMS AND BACON

1-1/4 pounds sourdough bread -- crusts removed, cut into 1/2-inch cubes 3/4 pound bacon -- cut into 1/2-inch pieces 3 cups chopped leeks -- white and pale green parts only 3 cups chopped celery 1 pound mushrooms -- sliced 1-1/2 tablespoons dried sage 2 teaspoons dried thyme 1 teaspoon salt 3/4 teaspoon ground black pepper 2-1/2 cups low-salt chicken broth -- or more if needed 2 large eggs 1-1/2 teaspoons baking powder

Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein; 32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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PIQUANT CRANBERRY SAUCE

1 cup water 1 cup firmly packed brown sugar 12 ounces cranberries 1 tablespoon chopped fresh thyme 1 teaspoon Dijon mustard Pinch of salt

Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard, and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.) Yield: about 8 servings.

Per Serving: 125 Calories; trace Fat (0.8% calories from fat); trace Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.

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Pumpkin Pudding

Ingredients for Pudding:

2 Cups Canned Pumpkin 1 Cup Sugar 2 Eggs 1/2 Cup Flour 1 teaspoon Vanilla 1/2 teaspoon Salt a pinch of Baking Soda 1/2 stick Butter or Margarine 1 can (12 oz) Evaporated Milk (NOT sweetened condensed)

Ingredients for Topping: 1/4 Cup Sugar 1 teaspoon Cinnamon

Mix all pudding ingredients except butter. Melt butter in a casserole dish, add pumpkin mixture. Mix together 1/4 Cup sugar and 1 teaspoon cinnamon and sprinkle on top. (If desired, you may also sprinkle 1/4 Cup of chopped nuts such as walnuts or pecans on top before baking). Bake at 450 degrees for 20 to 30 minutes or until firm.

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I love cranberries. I usually buy several bags and freeze them when They are in season. Here are two cranberry recipes. The Cranberry Sauce is A microwave recipe I make every Thanksgiving and Christmas. Everyone seems to love it. The Cranberry-Orange Mold can be made all year.

BRANDIED CRANBERRY SAUCE

1 package fresh cranberries 1-1/4 cups sugar 1/4 cup orange juice 1 Tablespoon orange rind 1/4 cup Brandy

Combine all ingredients except the brandy in a 3 quart casserole. Mix well, cover with waxed paper and microwave on HIGH for five minutes. Stir well. Cover and cook on HIGH 5 to 7n minutes longer, until cranberries pop and sauce has thickened. Add brandy during last minute of cooking. Let stand covered until cool. Refrigerate. Can also be made in advance and frozen. Makes about two cups.

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SPICED CRANBERRY-ORANGE MOLD

2 packages Jello Raspberry Sugar-Free Gelatin 1/4 teaspoon salt 1-1/2 cups boiling water 1 can WHOLE BERRY cranberry sauce 1/2 cup cold water 1 Tablespoon lemon juice 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 orange, sectioned and diced (I sometimes use a can of Mandarin Oranges)

Dissolve gelatin and salt in boiling water. Add cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened, about 1-1/2 hours.

Stir in orange. Spoon into 5-cup mold. Refrigerate until firm, about 4 hours.

Unmold onto moistened serving plate. Garnish as desired. Makes 10 servings.

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Every time I make this fudge people go nuts over it. It is very rich and This recipe makes a ton. I normally make it in two pans instead of just one. It also freezes well if you want to make it ahead for the holidays.

Bailey's Irish Creme Fudge

4 1/2 Cups sugar 1 12 oz can of evaporated milk 1/2 olb butter 2 12 oz pkgs of milk chocolate chips 1 12 oz pkg semisweet chocolate chips 2 7 oz jars marshmallow cream 2 tsp vanilla 2/3 Cup Bailey Irish Cream 2 Cups chopped nuts

Follow directions EXACTLY. Set chocolate chips, marshmallow cream, vanilla, Bailey's and nuts in a VERY large bowl. Set aside for later. Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes (don't ask why - just works), stirring CONSTANTLY. Pour milk mixtures over the other ingredients and stir slowly to blend. DO NOT USE MIXER Pour into a buttered 9x13 inch pan and chill very well. Cut cold.

I used a 9x13 pan AND a 8x8 pan and it was still good sized. I also lined the pan with foil and removed from pan to cut. I had a hard time getting it out of the pan. It stays kind of soft. Will never get very hard.

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Pumpkin Pie Cake

1 large (30 oz.) can pumpkin pie mix, (this already has the spices and sugar in it) 4 eggs 12 oz. can evaporated milk 1 yellow cake mix 1 c. butter, melted 1 c. nuts Mix pumpkin pie mix, eggs and milk together and pour in a 9 x 13 inch pan. Sprinkle cake mix over pumpkin mixture. Drizzle butter over cake mix, sprinkle nuts over butter. Bake at 350° for 1 hour. Serve with whipped cream or Cool Whip.

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SWEET POTATOE CASSEROLE

Mix together: 1 Cup Sugar 1/2 Cup Milk 2 eggs 1 tsp. Vanilla

Add to 3 Cups Sweet Potatoes (1 large can) mashed by hand so they're still kind of chunky. Spoon into greased baking dish and spread on topping.

Topping: (mix together ingredients) 1/2 Cup Melted Butter 1 Cup Coconut 1 Cup Chopped Pecans 1 Cup Brown Sugar 1/3 Cup Flour

Bake at 375 for 25 min.

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SHEEPHERDER'S RICE

1 cup Uncle Ben's converted rice 1 medium onion, chopped 1 stick butter (can use margarine if watching fat gram intake) 1 - 10&1/2 oz. can Beef Broth 1 - 10&1/2 oz. can Beef Consomme' 1 - 4 oz. can mushroom slices, drained

Saute' the onion in the melted butter. When it starts to turn golden, add the uncooked rice and saute'. Watch this very closely, stirring constantly, as it turns golden all of a sudden and can get too brown very quickly. When onion & rice are golden, remove from stove. Pour into a greased 2 quart casserole dish. Add the drained mushrooms, then add both the Broth and Consomme'. Stir slightly. Place in oven, covered, and bake at 325 degrees for about 1&1/2 hours, or till rice has absorbed soups. (This can easily be warmed up for a second meal, IF there are any leftovers, by adding a bit of water or broth before heating.)

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Cinnamon Cheesecake

2 (8 oz.) packages cream cheese 1 cup sugar 1 teaspoon vanilla 1 stick margarine 2 cans of crescent rolls sugar and cinnamon for topping

Combine cream cheese, sugar and vanilla in a mixing bowl and beat until creamy. Unroll one can of the crescent rolls and press into a 9" x 13" glass baking dish (ungreased). Spread cream cheese mixture over dough. Unroll second can of crescent roll dough and place on top of cream cheese mixture. Melt margarine and pour over top of dough. Sprinkle generous amount of sugar and cinnamon mixture over top of melted margarine. Bake at 350° for 30 minutes. (DO NOT OVERBAKE) ===========

Macaroni and Cheese

This recipe comes from my Grandma, Sara Earhart. I attended a party recently with this mac & cheese. The hostess told me there was a person there who came only because she hoped I would be there with this dish. She stuck to me like glue until I got her email address and promised to send her the recipe.

1 cup macaroni (I like twist trio noodles) 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1 cup milk 1/4 pound American cheese (sliced, unless you want to spend lots of time cubing or shredding)

Cook macaroni 5 minutes, drain and rinse. Melt butter in saucepan. Add flour, salt and pepper, blend. Add milk, stir. Slowly add cheese to hot mixture, stirring constantly. Mix with macaroni in greased casserole dish or crock pot.

Bake 350 degrees for 30 minutes.

Or for crockpot: 4-6 hours on low 2-3 hours on high

I multiply this recipe by 4 when I use the crock pot.

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Sloppy Joes

1 lb. ground beef 1 small onion, chopped 1/2 green pepper, chopped 1 can (10 1/2 oz) tomato soup 1 tbsp. or to taste chili powder Hamburger buns

Brown ground beef, onion and green pepper in skillet until beef is browned and vegetables are soft. Add tomato soup and chili powder. Simmer for 10 minutes. Serve on hamburger buns. This is also good on baked potatoes, rice, any kind of starch. It can also be simmered longer, but if a hurry 10 minutes will do.

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PUMPKIN BREAD

DRY INGREDIENTS

4 C flour 3 C sugar 2 t baking soda 1 1/2 t cinnamon 1 t allspice 1/2 t cloves 1 1/2 C chopped walnuts, pecans, raixins

WET INGREDIENTS

1 C oil 2 C pumpkin 4 eggs 2/3 C water

Combine all dry ingredients in LG bowl and mix. Combine all wet ingredients in separate bowl and mix. Now combine wet & dry ingredients together. Pour mixture into greased loaf pans and bake 350ºF 1 hr. Makes 2 loaves.

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GREEN BEANS WITH RED BELL PEPPERS

2-1/4 pounds green beans -- ends trimmed 5 tablespoons butter 3 large red bell peppers -- thinly sliced 1 large onion -- thinly sliced 1/4 cup chopped fresh marjoram 3/4 cup sliced almonds -- toasted

Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds. Yield 10 servings.

Per Serving: 156 Calories; 12g Fat (62.0% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.

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CORN AND WINTER SQUASH WITH SPINACH AND BACON

9 slices bacon -- chopped 2 cups chopped onion 2-1/2 pounds butternut squash -- peeled, seeded, cut into 1/3-inch pieces 18 ounces baby spinach leaves 16 ounces frozen corn kernels -- thawed 6 tablespoons chopped fresh basil

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve. Yield: 12 servings.

Per Serving: 74 Calories; 2g Fat (28.0% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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MASHED POTATOES WITH PROSCIUTTO AND PARMESAN

3-1/4 pounds russet potatoes -- peeled, cut into 1" pieces 4 cloves garlic -- peeled 1/2 cup butter 3-1/2 ounces prosciutto -- thinly sliced, finely chopped 3/4 teaspoon fresh rosemary -- minced 3/4 cup whole milk -- (or more) 1 cup Parmesan cheese -- freshly grated

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.)

Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese. Yield: 8 servings.

Per Serving: 333 Calories; 16g Fat (43.8% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 660mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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ROAST TURKEY

1/4 cup butter -- room temperature 2 tablespoons chopped fresh parsley 2 teaspoons chopped garlic 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary 22 pound turkey 4 large plum tomatoes -- chopped 1/2 cup low-salt chicken broth GRAVY 5 cups low-salt chicken broth 3/4 ounce dried porcini mushrooms 4 tablespoons butter 2 tablespoons all-purpose flour 1-1/2 cups dry white wine 1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary

Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips; tie legs together.

Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 degrees F., basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.

Meanwhile, prepare gravy: Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste.

Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.

Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Yield: 12 servings.

Per Serving: 1171 Calories; 62g Fat (48.9% calories from fat); 140g Protein; 5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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Holiday Meatballs

1 lb ground beef (extra lean)-- you may sub ground turkey or chicken with good results 1 lb of ground pork 2-3 cloves garlic finely minced ground pepper to your taste 1/3 cup soy sauce 3/4 cup bread crumbs 1 can cranberry jelly 1 bottle of chili sauce Mix together the first 6 ingredients. Form into meatballs. If I am taking this to a potluck or serving them as an appetizer, I make them fairly small. Brown the meatballs over medium heat and drain off all the fat. Place the balls in a casserole dish. Mix jelly and chili sauce in a saucepot. Heat on medium heat until the sauces melt together. Pour this mixture over the meatballs and bake them covered at 350 for about 45 min to an hour. I mound them on a platter and garnish them with well drained pineapple slices and frosted cranberries. I have also used the green dried pineapple slices. If you wish to serve these as a meal, regular or basmati rice works very well. I have successfully made these balls using just ground beef, ground turkey/chicken, or plain ground pork.

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Peanut Butter Cake

2 c. all purpose flour 2 c. sugar 2 eggs 3/4 c. shortening 1 tsp. baking soda 1/4 tsp. salt 1 tsp. vanilla 1/2 c. buttermilk 3/4 c. hot water 1 c. peanut butter (I use chunky)

Cream sugar, eggs, shortening, vanilla. Add buttermilk, hot water, and peanut butter. Add dry ingredients. Mix well until smooth (about 2 min.). Pour into prepared cake pan. Bake at 350* for 30-35 min. (for 13x9 pan). Cool and frost.

Peanut Butter Icing

2 c. powder sugar 1 stk butter/margarine, softened 1 tsp. vanila 1/4 c. milk 1/2 c. peanut butter (I use chunky)

Cream all until pretty smooth.

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Crock Pot Cocktail Weiners

One package ( 12-16 oz) cocktail weiners One package of bacon One box brown sugar

directions: wrap a half strip of bacon around each weiner Pack loosely in crock pot. Pour entire box of brown sugar on top. Cook on low for 8 hours Serve right out of crock pot if it's an informal gathering. This way you can keep them warm, Don't be surprise if the guests " hang out" at this crock pot..

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Church Windows 1 stick margarine or butter 1 cup finely chopped walnuts 12 oz semi-sweet chocolate morsels 1 pkg (12oz.) colored mini marshmallows

Melt margarine and chocolate chips in top of double broiler. Pour over chopped nuts & marshmallows. Divide into three equal parts. Shape into loaves on waxed paper. Wrap air tight. Refrigerate at least 2 hours. Slice & serve. Pretty!!

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CREAMED MUSHROOMS

You will need: two 12 oz packs of white mushrooms or one large basket 2 cans of cream of mushroom soup (fat free if you like) 1 stick of butter or margerine (low fat margerine if you like)

Wash the mushrooms well and put them in a pot large enough to hold all of them. Slice up the stick of butter (or margerine) into pieces about an inch and a half thick. Cover the pot and simmer until the mushrooms are done. Remove the mushrooms leaving the broth in the pot. Open the soup into a separate pot and gradually add your broth until you have the thickness you want. (The cream sauce should not be too thin) Add this to your mushrooms and mix them up well. This can be made ahead of time and heated up when you need it. You can cut the recipe in half and you can also cook it in the microwave, but you need to keep a close eye on the mushrooms because they cook quite fast that way and you don't want to over cook them. We try to watch calories, so now I am preparing it with fat free soups and low fat margerine, and you really can't tell the difference, it still tastes great!

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Grams Kraut

2 jars kraut--2 lb. each (NO caraway) 4 tomatoes (fresh--chopped) 1 lb. fresh mushrooms (sliced) 1 lb. bacon (chopped and fried) 3-4 cloves garlic (minced) more is better! Salt and Pepper to taste---lots of fresh ground pepper!! 2 TBLS. butter 2 C. sour cream

Fry bacon til crispy and drain on paper towels. Drain Kraut and rinse with cold water. Put Kraut in pot and cover with cold water, bring to boil and drain well. In frying pan melt butter, add onion and saute til golden, add mushrooms, garlic, tomato, salt and pepper and cook about 10 min. stirring often. Add bacon and kraut mix well then add sour cream and mix til all is well incorporated. Cook on low heat about 15 min. Adjust seasoning at this time as you like it. Put Kraut into a large greased casserole dish and bake at 350 degrees approx. 30-40 min.

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JADE CHEESE SALAD

1 Large package lime gelatin 2 Cups hot water 1 Cup cold water 2 Tsp. vinegar 2 Tsp. salt Dash of cayenne pepper 2 Cups small curd cottage cheese 1 Cup mayonnaise 1 Large can crushed pineapple, well drained.

Dissolve the gelatin with the hot water. After fully dissolved, stir in the cold water. Add the vinegar and that salt. Chill until slightly thickened. Remove from fridge and whip until fluffy. Mix in the cottage cheese, mayonnaise and the pineapple. Chill until set.

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.Maple-Glazed Yams with Pecan Topping--- 12 Servings

4 pounds yams, peeled and cut into 1/4" thick rounds 1/2 cup pure maple syrup 8 Tbs. chilled butter, cut into 1/2" pieces 1/3 cup all purpose flour 1/3 cup packed golden brown sugar 1/2 cup coarsely chopped pecans

Preheat oven to 400 degrees F. Butter 13x9x2 inch glass baking dish. Bring large pot of salted water to a boil. Add yams. Cook until water returns to a simmer, about 4 minutes. Drain. Rinse under cold water. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans. Sprinkle pecan mixture atop yams. Bake until yams are tender, about 20 min.!!

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PLAY CLAY HOLIDAY ORNAMENTS

2 cups baking soda (1 lb. box) 1 cup cornstarch 1-1/4 cups cold water

Stir soda & cornstarch in pan. Add water & cook on med. heat stirring constantly. In 10-15 min. when it's the consistency of mashed potatoes, turn over onto a plate & cover with a damp cloth. When cool, pat until smooth. It's ready to use or store in tightly sealed plastic bag.

Bring to room temp. before using. *To make different colors, add a few drops of food coloring to the water (you might want to make half batches if you want a few different colors. Or you can paint when dry. Add glitter when dry with glue. *Roll out to 1/4" on waxed paper. Cut with cookie cutters or freehand and use a toothpick to make a hole for hanging.

*Drying: Microwave at med. power for 30 seconds. *Finishing: Dip into clear varnish or use 2 coats of clear nail polish.

Kids love to do this for gifts or your tree, their teachers, friends. Use your imagination and have fun!

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SMELLS OF CHRISTMAS

3 cinnamon sticks 3 bay leaves 2 orange slices 2 lemon slices 1/3 cup whole cloves

Combine ingredients in a mesh bag or tulle and secure with string (NOT ribbon). Place in ziplock plastic bag; refrigerate until ready to use. Place 1 quart water in saucepan; remove from plastic bag and place in water. Simmer all day, adding water as needed. Can be used several days.

Note: When given as a gift, first dry the orange and lemon slices.

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Italian Pannetone

A european fruitcake that in no way resembles the dense candied brick we think of when we hear fruitcake. These are always given at the holidays, wrapped up in colored saran wrap and decorated with bows and ribbons. Start a new holiday tradition and make these yourself in lieu of cookies one year. The funky key to this recipe is the shape--it should look like a chef's hat, cylindrical at the bottom, sort of poofy on top--the key to achieving this shape is to bake the pannetone in a coffee can!

2 eggs 2 cups sugar 1 stick butter -- melted and cooled 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1 teaspoon vanilla extract 1 teaspoon lemon extract 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1 cups buttermilk 2 cups slivered almonds 2 cups golden raisins 3 cups chopped mixed dried fruits (I use a cup each dried cranberries, dried cherries, dried apricots)

Preheat oven to 325 degrees. Grease a clean, empty 1-pound coffee can. Line bottom with a piece of waxed paper, cut to fit, and grease paper.

In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in melted butter, peels and extracts.

In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit.

Pour batter into prepared can and place on a baking sheet. Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.

Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling. (You may have to cut out the bottom of the can to push out the cake.) To serve, cut into slices or wedges.

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SESAME CHICKEN

1 medium chopped onion 1/4 cup soy sauce -- plus 2 tablespoons 1 tablespoon sugar 3 tablespoons sherry 3 tablespoons vegetable oil 1/4 teaspoon ground ginger Dash red pepper 6 chicken breast halves without skin 1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.

Per Serving: 226 Calories; 9g Fat (36.7% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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SESAME CHICKEN

1 medium chopped onion 1/4 cup soy sauce -- plus 2 tablespoons 1 tablespoon sugar 3 tablespoons sherry 3 tablespoons vegetable oil 1/4 teaspoon ground ginger Dash red pepper 6 chicken breast halves without skin 1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.

Per Serving: 226 Calories; 9g Fat (36.7% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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LIGHT BEEF GOULASH

Vegetable cooking spray 3 cups chopped onion 1-1/2 pounds beef round steak -- trimmed of fat and cut into 1/2-inch cubes 6 ounces low sodium tomato paste 1 tablespoon paprika 1-1/2 pounds potatoes -- peeled and cut into 1/2-inch cubes 1 quart water 1 tablespoon low sodium beef-flavored bouillon granules 2 cloves garlic -- minced 1 teaspoon ground marjoram 1/2 teaspoon caraway seeds 1/4 teaspoon ground black pepper

Coat a 4 quart saucepan or Dutch oven with cooking spray; place over medium heat until hot. Add onion; saute about 10 minutes or until golden brown. Add beef, tomato paste, and paprika; cook 5 minutes, stirring constantly. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally. Yield: 8 servings.

Per Serving: 227 Calories; 6g Fat (23.3% calories from fat); 22g Protein; 21g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 48mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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SALAMI-BEAN CHOWDER

2 cups water 1 cup chopped celery 4 ounces salami -- cut into small chunks 1/2 cup chopped onion 16 ounces canned pork and beans 10-3/4 ounces condensed tomato soup, undiluted 1 teaspoon Worcestershire sauce

In medium saucepan, combine water, chopped celery, salami, and chopped onion. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Stir in pork and beans, tomato soup, and Worcestershire sauce. Heat through. Yield: 6 servings.

Per Serving: 171 Calories; 6g Fat (29.0% calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol; 824mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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BROCCOLI-ONIONS DELUXE

20 ounces frozen broccoli flowerets 2 cups frozen pearl onions 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon salt Dash ground black pepper 3/4 cup milk 3 ounces cream cheese -- cut up 1/3 cup dry white wine Toasted slivered almonds

Cook broccoli and onions in boiling salted water until tender, about 10 minutes; drain.

Melt butter; blend in flour, salt, and pepper. Add milk all at once; cook and stir until bubbly. Blend in cream cheese. Remove from heat; stir in wine. Fold in vegetables. Turn into 1-1/2 quart casserole.

Bake, uncovered, in 350 degrees F. oven for 30 to 35 minutes. Sprinkle almonds over top. Yield: 8 servings.

Per Serving: 124 Calories; 8g Fat (55.0% calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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BEER RICE

1 cup brown rice 1 cup beer -- allowed to go flat 1-1/4 cups chicken broth 1 tablespoon butter 1/4 cup peanuts -- salted, coarsely chopped 1/2 teaspoon salt -- optional Freshly ground black pepper -- to taste

Preheat oven to 350 degrees F. Place all ingredients in a 2-1/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake until all liquid is absorbed, about 1-1/4 hours. Yield: 4 servings.

(from The Big Book of Casseroles by Maryana Vollstedt)

Per Serving (excluding unknown items): 285 Calories; 9g Fat (29.9% calories from fat); 8g Protein; 40g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 541mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

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Best Brownies Ever!!

2 cups sugar 1 3/4 cups all-pur flour 1 tsp. salt 1/2 cup Hershey's Cocoa 5 eggs 1 cup oil 1 tsp. vanilla 1 cup chopped nuts, optional

Mix above ingredients together, mixing well. Pour into a 9x13 greased pan. Sprinkle the top with chocolate chips... I've also used peanutbutter chips, white chips, mint and toffee chips. Sometimes I've even mixed a couple of the chips together...makes for a tasty brownie. Bake at 350 for 30 minutes...don't over cook Then dust with confectioner's sugar when cool. Cut into squares and !

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Smothered Steak

1 pound whole beef tenderloin 2 large onions - quartered and separated 2 large green bell peppers - cut into 3/4 inch strips 1 (8 ounce) package fresh mushrooms - sliced 1/4 cup dry Butter Buds 1/2 cup water 1 tsp. garlic powder

Spray a crockpot with non-fat cooking spray.

Place beef in crockpot and top with onions, peppers and mushrooms.

Mix Butter Buds, water and garlic powder until the Butter Buds dissolves. Pour over vegetables. Gently toss vegetables to distribute seasonings.

Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours.

Cut beef into 4 (4-ounce) steaks and arrange on platter.

Toss vegetables in juices. Spoon juice and vegetables over beef. Serve hot!

Prep. Time: 7 minutes or less Cooking Time: 4-5 hours on high, 8-9 hours on low Yield: 4 servings

Calories: 263 Total Fat: 8.7 grams (29% fat) Cholesterol: 72 mg Sodium: 491 mg

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Chocolate Mousse-Filled Crepes

1 t. unflavored gelatin 1 T cold water 2 T boiling water 1/2 cup sugar 1/2 cup unsweetened cocoa powder 1 cup whipping cream 1 t. vanilla 16 to 18 Dessert Crepes (recipe follows) Rich Cocoa Sauce (recipe follows)

For Chocolate mousse, in small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool.

In large mixing bowl, stir together sugar and cocoa powder; add whipping cream and vanilla. Beat with electric mixer on low speed until thickened, scraping bowl occasionally; add gelatin and stir until well mixed. Cover and chill 30 minutes.

Fold each crepe in half Pipe or spread about 1 1/2 T mousse onto each folded crepe; fold each crepe again. Drizzle sauce over crepes. Makes 8 or 9 servings (16 to 18 crepes).

Dessert Crepes: Combine 2 beaten eggs. 1 1/2 cups milk, 1 cup all-purpose flour, 2 T. sugar, 1T. cooking oil, and 1/4 t. salt; beat until mixed. Heat a lightly greased 8-inch crepe pan; remove from heat. Spoon in 2 T. batter; tilt pan to spread batter. Return to heat; brown one side only. Invert over paper towels to remove crepe. Repeat, greasing pan as needed.

Rich Cocoa Sauce In a small saucepan, combine 1 cup sugar, 1/3 cup unsweetened cocoa powder, and 2 T cornstarch. Gradually add 2/3 cup evaporated milk and 1 T butter. Cook until bubbly. Cook 1 minute more. Stir in 1 t. vanilla. Serve warm.

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Oyster Chicken Porridge

150g rice - washed and soaked for 1 hour 1 chicken breast 75g small dried oysters - washed and soaked until soft 1 litre chicken stock

Seasoning

1 tsp salt 1 tsp sugar 1 tbsp garlic oil 1 tsp sesame oil

Garnishing

1 century egg - cut into eight slices Chopped spring onions Chopped red chillies Garlic crisps

Method: Bring 1 1/2 litres water to a boil. Add chicken breast and cook for 10 to 15 minutes. Remove chicken and reserve the stock. Shred chicken meat.

Place chicken stock, rice and oysters in a double boiler pot and double boil until rice is puffed up and cooked. Add seasoning.

Dish out porridge and serve with shredded chicken meat and garnishing.

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SALLY LUNN

1 (1/4 oz.) package dry yeast 2 tablespoons sugar 1 cup milk, scalded and cooled 1/4 cup melted butter or margarine 2 eggs 1/2 teaspoon salt 3 cups flour

Soften yeast with sugar in lukewarm milk. Add melted butter, beaten eggs; salt and flour sifted together; beat thoroughly until smooth. Pour into a well-greased 8x8x2 inch pan. Cover and let rise until double in bulk. (Optional - Sprinkle with sugar and) Bake in a pre-heated 400 degree oven for 25 minutes. Serve hot with butter.

Left-over Sally Lunn (if any) can be sliced, toasted and served with butter for a quick breakfast.

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If any of you are enjoying an over-abundance of tomatoes, here is a tasty way to use some!

TOMATO TART (makes 8 slices)

2 or 3 thinly sliced red or yellow tomatoes (or both) 1 refrigerated pie crust from a 15 oz package 1 egg white 2 Tbsp. Store bought pesto 3 oz. Crumbled feta cheese 1/8 tsp. Salt 1/8 tsp. Pepper 1 tsp. Olive oil

Heat oven to 400 degrees. Place tomato slices on paper towels and thoroughly drain (about 15 minutes on first side and 5 minutes on the other side). Press crust into bottom and sides of a 10-inch tart (or pie) pan with removable bottom. Trim off any excess dough. Prick bottom of crust with a fork; line with foil. Fill with pie weights or any dried beans to keep crust down. Bake 14 minutes. Remove from oven; remove weights and foil. Brush crust with egg white. Bake 5 more minutes. Cool pan on rack.

Spread pesto over cooled crust. Sprinkle with cheese. Arrange tomato slices slightly overlapping in concentric circles. Alternate colors if you have both red and yellow. Sprinkle with salt and pepper. Bake 25 - 30 minutes or until tomatoes are soft and crust is golden. Cool on rack 10 minutes. Remove pan sides, slice and serve.

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Pumpkin Oat Streusel Muffins makes 1 dozen

For the topping: 1/2 cup quick or old fashioned oats, uncooked 1 tbsp. firmly packed brown sugar 1 tbsp. butter or margarine, melted 1/8 tsp. pumpkin spice*

For the muffins:

1-1/2 cups all purpose flour 1 cup quick or old fashioned oats, uncooked 3/4 cup firmly packed brown sugar 1 tsp. baking powder 1-1/2 tsp. pumpkin spice 1/2 tsp. salt (optional) 1 cup canned pumpkin 3/4 cup milk 1/3 cup vegetable oil 1 egg, lightly beaten

Preheat oven to 400 degrees. Line 12 medium muffin cups with paper Baking cups or lightly grease bottoms only. For topping; combine all topping ingredients and set aside. For the muffins; combine dry ingredients. Add pumpkin, milk, oil and egg and mix just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, Patting gently. Bake for 22 to 25 minutes or until golden brown. Let muffins Stand one to two minues, remove from pan.

*pumpkin pie spice 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1/4 tsp. ground allspice

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HUNGARIAN PORK AND MUSHROOM STEW

1/4 cup oil 2 lbs. boneless pork shoulder,cut into 1 in. cubes 3 cups chopped tomatoes 4 medium( I used canned) 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onion 1 tablespoon paprika 1 3/4 teaspoons salt 1/4 teaspoon black pepper or to taste 1 lb. mushrooms 1 cup sour cream 1 tablespoon all purpose flour

In a large saucepan heat oil until hot.Add pork;brown on all sides.Drain and discard fat.Add tomatoes,carrots celery,onion,paprika,salt and pepper;simmer covered for 30 minutes, stirring occasionally.Rinse,pat dry and slice mushrooms(makes about 5 1/2 cups).Add mushrooms to saucepan;continue to simmer, covered, for 30 minutes, stirring occasionally. Combine sour cream and flour stir into stew.Cook until thickened, about 5 minutes stirring constantly.Serve over buttered noodles, if desired. Yields 6 cups.

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Crock Pot Pot Roast

1 4lb chuck roast ( cut in 2" cubes) 1 med onion (quartered) 1 can Cream of Mushroom soup

Dump all ingredients in crock pot . Cook on Low for about 8 to 10 hours. Or on High for about 5 or 6 hours.

This is so easy ! I get this going and then go out and work with my horses all day. When my husband comes home, I'm in the house setting the table. For all he knows, I've been slaving in the kitchen all day. Hope you enjoy !

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Mediterranean Chicken Pasta

3 tbls. olive oil 1 onion diced 5-15 cloves garlic chopped 4 boneless chicken breasts diced 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. thyme 1/2 tsp. basil 1 14 1/2 oz.can zesty tomatoes with green chilies 1 11 oz. can niblets corn drained 1 14 1/2 oz.can black olives drained and halved 1 4 oz.jar sliced mushrooms drained 1 lb. spaghetti (I break it in thirds) 2-3 tbls. butter or margarine

Sauté the onion and garlic in the olive oil until transparent then add chicken pieces and seasonings. When chicken is just cooked add tomatoes, corn, olives, and mushrooms and heat through. Meanwhile, prepare spaghetti according to package directions. Toss drained pasta with butter to coat. Toss pasta with chicken mixture and serve hot.

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APRICOT SWEET POTATOES

6 ounces dried apricots 2 cups hot water 6 medium sweet potatoes 1 cup firmly packed brown sugar 3 tablespoons butter or margarine -- melted 1 teaspoon grated orange peel 2 teaspoons orange juice 1 cup pecan halves

Combine apricots and hot water in a saucepan; let stand 1 hour. Cover and cook over low heat 15 to 20 minutes or until tender. Remove from heat; drain, reserving 1/4 cup liquid.

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and cut into 1/2-inch slices.

Layer half the sweet potatoes, apricots, and brown sugar in a lightly greased 13- x 9- x 2-inch baking dish; repeat layers.

Combine reserved apricot liquid and next 3 ingredients, mixing well; pour over layers in casserole. Cover and bake at 375 degrees F. for 40 minutes. Top with pecans; bake 5 additional minutes. Yield: 10 servings.

Per Serving (excluding unknown items): 308 Calories; 11g Fat (30.8% calories from fat); 3g Protein; 53g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 57mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

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PORK AND PEPPER SKILLET

8 boneless pork top loin chops 1/2 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt Vegetable cooking spray 1 teaspoon olive oil 1/2 medium onion -- sliced lengthwise 3 medium sweet red peppers -- sliced into thin strips 1 clove garlic -- crushed 1 tablespoon red wine vinegar

Rub both sides of pork chops with fresh thyme, ground pepper, and salt. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add pork chops and cook 2 to 3 minutes on each side or until pork chops are lightly browned. Remove pork chops from skillet; set aside and keep warm.

Add olive oil to skillet. Place over medium-high heat until hot. Add onion and red pepper; saute 5 minutes or until crisp-tender. Add garlic and pork; cover, reduce heat, and cook 10 minutes or until vegetables are tender and pork is done. Drizzle with vinegar. Yield: 4 servings.

(from Cooking Light)

Per Serving (excluding unknown items): 304 Calories; 11g Fat (33.9% calories from fat); 42g Protein; 8g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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SUNSHINE CHICKEN ROLLUPS

1/4 cup pineapple juice 1/4 cup prepared mustard 1 tablespoon brown sugar 4 boneless, skinless chicken breast halves 8 slices bacon

Combine juice, mustard, and brown sugar, mixing well.

Cut each chicken breast in half crosswise. Roll each piece up lengthwise; wrap with a slice of bacon, and secure with a wooden pick.

Place chicken on grill over medium coals; baste with mustard mixture, and grill 25 minutes or until done, turning and basting frequently. Yield: 4 servings.

Per Serving (excluding unknown items): 231 Calories; 8g Fat (33.6% calories from fat); 32g Protein; 5g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 468mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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HAM-PASTA SALAD

4 cups cooked macaroni -- rinsed and chilled 1/2 pound cooked ham -- cubed 2 cups chopped celery 1 cup shredded Cheddar cheese 1/4 cup chopped green onions 2/3 cup sour cream 1/3 cup mayonnaise 2 teaspoons prepared mustard 1/2 teaspoon salt 3/4 cup sliced radishes Green pepper shells

Combine macaroni, ham celery, Cheddar cheese, and chopped green onions in a large bowl.

Combine sour cream, mayonnaise, mustard, and salt; stir into macaroni mixture, mixing well. Chill 1 hour. Stir in radishes. Spoon into pepper shells to serve. Yield: 8 servings.

Per Serving (excluding unknown items): 323 Calories; 20g Fat (55.4% calories from fat); 13g Protein; 23g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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SAUSAGE & APPLE CASSEROLE

8 cups white bread -- cut into cubes 1 pound bulk sausage 1 large onion -- diced 1 green pepper -- diced 1/2 cup water 2 large apples -- peeled, cored, and chopped 1 teaspoon salt

Place bread cubes in large mixing bowl. Brown sausage in small amount of water in skillet; drain. Add onion and green pepper. Stir and cook until tender. Pour over bread cubes in bowl; add water, apples, and salt. Toss to mix. Spoon into greased 12 x 8-inch baking dish. Bake at 350 degrees F. for 30 to 40 minutes. Yield: 6 servings.

Per serving: 1197 Calories (kcal); 42g Total Fat; (31% calories from fat); 35g Protein; 167g Carbohydrate; 55mg Cholesterol; 2559mg Sodium; 9g Fiber Food Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates

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Chicken Fajita Salad (serves 4)

2 chicken breast, cut into bite sized pieces. 1/2 med. green pepper, chopped 1/2 med onion, chopped 1/2 cup salsa (I use around 1 cup because I love salsa) 8 cups lettuce 1/2 cup sour cream 1/4 tsp cumin 1/4 tsp chili powder 1 tsp lemon juice

Mix the sour cream, cumin, chili powder and lemon juice together in a small bowl and set aside or refrigerate if you would like to make it ahead of time. Fry chicken in a bit of oil until almost cooked. Add green pepper and onion and cook until chicken is done and vegetables are tender-crisp. Add the salsa to the pan and heat. Remove from heat. Wash and tear up lettuce, divide among 4 plates. Put 1/4 of chicken mixture on top of each plate of lettuce. Drizzle sour cream dressing over top.

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MY BANANA PUDDING (It's the real thing too)

You will need:

3 large bananas, ripe (or 4 medium-size ones), sliced in cartwheel style

1 box of vanilla wafers

Place these items in a casserole dish, layering the wafers first, then the bananas, alternating layers leaving 1/4 inch space (for filling and meringue)

Filling:

2 cups milk 1/2 cup granulated sugar 3 egg yolks (reserve whites for meringue) 1 tsp vanilla extract 1 tbsp flour 1 tsp lemon juice 1/2 tsp cinnamon

Mix these well, and bring to a boil, stirring constantly over HIGH HEAT. STIR CONSTANTLY.

Let boil for approximately 3 minutes, or until filling begins to thicken. Once it has begun to thicken, remove from heat, and pour over the banana/wafers layer. Set aside.

Meringue:

3 egg whites 3 tbspns sugar, granulated 1 tspn lime (or lemon) juice

Using an electric mixer, blend these items until a soft white peak forms. Once this peak has formed, pour the meringue over the pudding and spread out to a somewhat even consistency, sealing the edges with the meringue.

Turn your oven on BROIL, and place the pudding in the middle-to lower part of the oven. Watch carefully, and remove as soon as the meringue has browned. This should take no more than 3 or 4 minutes.

Remove from oven, cool for about 10 minutes, and serve.

Refrigerate leftovers.

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Strawberry Short Cake You Can Bake

1 cup miniature marshmallows 2 (10oz.) pkg. frozen sliced strawberries, completely thawed 1 (3oz.) pkg strawberry jello 2 1/4 cups self-rising flour 1 1/2 cups sugar 1/2 cup solid shortening 1 cup milk 1 tsp. vanilla 3 eggs

Preheat oven to 350. Generously grease bottom only of 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan. (I use more than a cup) Thoroughly combine thawed strawberries and syrup with jello; set aside. In large mixing bowl, combine remaining ingredients. Blend on low speed until moistened; beat for 3 minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter. Bake at 350 for 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.

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Mexican Corn Soup

1 16-oz. pkg. frozen whole kernel corn, thawed 1 cup chicken broth 2 T. butter or margarine 1 (4 1/2-oz.) can diced green chili peppers 1 clove garlic, minced 1 T. snipped fresh oregano, crushed 1/4 t. salt 1/4 t. ground black pepper 2 cups milk 1 cup chopped, cooked chicken 1 cup chopped tomatoes 1 cup shredded Monterey Jack cheese (4-oz.)

In a blender container, combine half of the corn and chicken broth. Cover; blend ubtil nearly smooth. In a large saucepan, combine corn puree, remaining corn, butter chili peppers, garlic, dried oregano, (if useing) salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. in milk, chicken, tomatoes, and oregano ( if useing) and heat though. Remove from heat. Stir in cheese until melted. Sprinkle with snipped fresh parsley, if desired. Serves 6

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Zucchini Soup

8 c. zucchini, sliced 1 small onion, cut-up 2 carrots, sliced 1 lg. clove garlic 1 tsp. salt 1/4 tsp. Italian seasoning 1/4 tsp. pepper 1/4 lb. bacon, chopped 2 beef boullion cubes 1 can consomme 2-1/2 c. water

Place all ingredients in large ketle. Cover and cook until tender. Place in blender or food processor and blend until smooth. Serve with a little Parmesan cheese sprinkled on top. (Large zucchini can be used in this recipe.)

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Black Forrest Cobbler

1/2 cup sugar 1 T. cornstarch 7 cups pitted red cherries ( about 2 pounds)* 1/4 t. almond extract 3/4 cup all-purpose flour 1/4 cup baking cocoa 1 T. sugar 1 1/2 t. baking powder 1/2 t. salt 3 T. butter or margarine 1/2 cup milk Cream or ice cream, if desired

Heat oven to 400 degrees. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.

Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.

Bake 25 to 30 minutes or until topping is set. Serve warm with cream.

* Note: Frozen cherries partially thawed can be used for the fresh cherries.

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Tuna Noodle Casserole

6 oz. noodles (med.) 1, 6-1/2, 7 or 9-1/4 oz. can tuna (drained) 1/2 C. mayonaise 1 C. celery 1/3 C. onion 1/4 C. green pepper 1/4 C. pimento 1 tsp. salt 1 Can Cream of Celery soup 1/2 C. milk 1 C. sharp cheese shredded 1/2 C. slivered, blanched almonds toasted (optional)

Combine cooked noodles, vegetables, tuna and mayonaise. Blend soup and milk and heat through. Add cheese. Stir until cheese melts. Add to noodle mixture. Put into a 1-1/2 quart casserole. Top with almonds. Bake 20 minutes at 425.

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Vegan Lasagna

1/2 bag Green Giant Crumbles (found in the grocery store in the freezer section..it's to replace the ground beef 1 TBS imitation Beef Boulion 1/4 cup diced onion 1 TBS Extra Virgin Olive Oil 1 LB Extra Firm Tofu (buy it fresh, freeze it, thaw it, & squeeze it dry) 1/4 cup Extra Virgin Olive Oil 1 TBS garlic powder 2 TBS sesame Tahini (Found in most health food stores..it is ground up sesame seeds & gives food a cheesy flavor & is also one of the highest sources for calcium) 2 Tsp Salt, or to taste 1 TBS fresh minced parsley or 1 Tsp dried 1 LB Soya Kaas Mozzerella style soy cheese, shredded (you shred it) 4 OZ Tofutti Soy "Better than Cream Cheese" Plain 1 jar of your favorite pasta sauce 1 LB lasagna noodles, parboiled for 5 minutes, drained in cold water 1/2 bag of fresh spinach, washed, stems removed, dried, parboiled until limp & squeezed dry

Instructions:

Take a large glass rectangular dish, layer the bottom with tomato sauce. Layer with lasagna noodles, then another layer of sauce. In a blender, crumble the tofu. Add the 1/4 cup of olive oil. Add the cream cheese, sesame tahini, garlic powder & salt. Blend. You will have to stop & stir the mixture several times until well blended. If you wish, you may use a hand mixer or a food processor. Stop the process when the mixture is the texture of ricotta. Stir in the minced parsley. In a frying pan, heat the TBS. of olive oil. Add the onion. Saute until the onion is soft & translucent. Add the crumbles & Boullion. Fry until the crumbles seem dry & the oil is absorbed. Now we are ready to layer the dish. Put a layer of the crumbles mixture, followed by the spinach, the "tofu ricotta", the mozzerella, and then another layer of lasagna noodles. Continue until all the ingredients are finished. End with a layer of sauce. Bake covered with foil in a 375 deg. oven for 35 min. Take off the cover, add additional shredded cheese, if desired & bake another 5 minutes. ! Note: I usually find that more than 2 layers with the cumbles is too much, so you may want to adjust for that. Any leftover crumbles are great in chili, homemade tomato sauce, or anywhere you would use ground beef. You can also add any other cooked veggies you like in your layers. Carrots & zucchini are good..

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Taco Stew

2 pounds ground, browned beef, drained 1 can (30oz) spicy chili beans, undrained 2 cans (10 oz each) diced tomatoes & chilis, undrained 1 can (11.5oz) V-8 picante juice 2 cans (11oz each) Mexicorn, drained 2 cans (4 oz each) diced green chilies 1 can (15.5 oz) black beans, undrained 2 envelopes taco seasoning Chili powder to taste Flour tortillas Sour cream Shredded cheese

Mix together in large pot on Med. heat for 15 to 20 minutes. *If you would like to eat this in a burro, drain all juices from cans and omit picante juice, adding more taco seasoning and chili powder. We also add a powder salsa mix to give it more pazazz. The guys love it and it doesn't last very long. Freezes well.

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SLOW COOKED CHICKEN STEW MEXICAN STYLE

2 pounds skinless boneless chicken breasts -- cut into 1-1/2" pieces 4 medium russet potatoes -- peeled and shredded 15 ounces salsa -- mild 4 ounces canned diced green chiles 1-1/4 ounces taco seasoning mix 8 ounces tomato sauce 16 ounces frozen green beans -- cut into 1" pieces

In a 3-1/2 quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in.

Cover and cook on the low heat setting 5-1/2 to 6 hours, or until the chicken and potatoes are tender.

Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes, or until the beans are crisp-tender. Serve immediately. Yield: 8 servings.

Per serving: 214 Calories (kcal); 2g Total Fat; (7% calories from fat); 29g Protein; 20g Carbohydrate; 66mg Cholesterol; 790mg Sodium; 4g Fiber Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CITRUS SCALLOPS

1-1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon grated orange peel 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 cloves garlic -- minced 1 tablespoon olive oil 1 tablespoon chopped fresh parsley

Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; saute 4 minutes or until scallops are done. Top with 1 tablespoon parsley. Yield: 4 servings.

(from Cooking Light)

Per serving: 185 Calories (kcal); 5g Total Fat; (23% calories from fat); 29g Protein; 5g Carbohydrate; 56mg Cholesterol; 542mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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GREEN BEANS ASADOOR

1 cup chopped onions 4 cloves fresh garlic 4 ounces butter or margarine 4 tablespoons tomato sauce 1 teaspoon dried basil 1 pound green beans -- strings and ends removed

Saute onions and garlic in butter; add tomato sauce and basil. Place green beans over onions and garlic, cover, and simmer until cooked (approximately 15 to 20 minutes). Yield 4 servings.

(from The Garlic Lovers' Cookbook from Gilroy -- Garlic Capital of the World)

Per serving: 259 Calories (kcal); 23g Total Fat; (76% calories from fat); 3g Protein; 13g Carbohydrate; 62mg Cholesterol; 335mg Sodium; 5g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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HONEY MUSTARD CHICKEN

2 tablespoons cornstarch 14-1/2 ounces chicken broth 1 tablespoon honey 1 tablespoon Dijon mustard 4 skinless boneless chicken breast halves 1 large carrot -- cut into 2" matchstick-thin strips 1 medium red onion -- sliced 4 cups hot cooked rice -- cooked without salt

In bowl mix cornstarch, broth, honey, and mustard until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add carrot and onion. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. Yield: 4 servings.

Per serving: 443 Calories (kcal); 3g Total Fat; (5% calories from fat); 35g Protein; 66g Carbohydrate; 68mg Cholesterol; 462mg Sodium; 2g Fiber Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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TURKEY CUTLETS WITH APPLE CHUTNEY

1-1/4 cups Granny Smith apple -- chopped 1 cup tomato -- diced 3/4 cup thinly sliced onion 3 tablespoons brown sugar 2 tablespoons cider vinegar 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 8 ounces turkey -- cutlets, cut into 4 pieces 1/8 teaspoon salt Dash white pepper 1 teaspoon olive oil Vegetable oil spray

Combine first 7 ingredients in a small saucepan, and bring it to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.

Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney. Yield: 2 servings.

Per serving: 284 Calories (kcal); 10g Total Fat; (30% calories from fat); 20g Protein; 30g Carbohydrate; 61mg Cholesterol; 208mg Sodium; 3g Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates

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Holidays are coming sooner than we think. Time to get recipes ready for the goodie tables..

SPICED PUMPKIN FUDGE

3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue