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Fun and Magic - Magic Mike the Magician - Phone (206) 632-7152 - 700 pages of goodies.

Recipes Page 08
Collected by Magic Mike
Recipes for entres, salads, desserts, main courses, Holiday recipes. Any recipe you want is here! And so many new recipe ideas. It is now on two pages of almost 4 megs, which is a lot of recipes.

As part of my service to families and individuals who come to my web site, I decided to collect recipes. So often they are having a festive family occassion and I thought these recipes would be a nice service for me to offer. SEE THEM ALL! BE PATIENT BECAUSE THIS PAGE IS PROBABLY STILL LOADING! LOOK TO SEE IF RIGHT SCROLLBAR STOPPED MOVING. If you click on any link before it is done, not all the recipes will load. In that case, hit refresh and reload to see them all.

Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page, depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!Bookmark this page or make it your start page. Come back daily! I am supported by the products you find on my pages. Order from me if you can.
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to keep this fun site funded. Thank you. - Magic MikeRecipes in italics are health conscious, or lite, some are diabetic.  Not all italics recipes are diabetic, only those labeled as such. Some recipes here are not health conscious at all. You must judge for yourself which ones you want, ok?
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Savory Mashed Potatoes

1-1/2 pounds Yukon Gold potatoes (0r Red Potatoes) 3 tablespoons sour cream 1/2 teaspoon dried parsely 1/8 teapoon crushed dried rosemary 1/8 teaspoon salt Pinch, or more, of white pepper Pinch of salt

Peel and uniformly chop potatoes. Place potatoes in 3 quart sauce pan. Cover with water and set aside for 10 minutes. Drain potatoes and cover by 2-inches with fresh water. Place over high heat, bring to a boil and add a pinch of salt. Cook until tender and drain. Add the sour cream, rosemary, parsely, salt and white pepper. Mash the potatoes. Cover to retain the heat. Meanwhile make the Smothered Onions.

Smothered Onions

1 pound Spainish onions 1/2 cup unsalted butter 1 teaspoon sugar

Peel the onions and cut each in half vertically. Place each half cut side-down on a cutting board. Cut each half lengthwise into strips about 1/4-inch wide. Makes about 3 cups.

Melt the butter in a large skillet over medium-high heat. Spread the onions out in the skillet and sprinkle them with the sugar. Stir with a spatula constantly until the onions start to brown. Reduce heat to low, cook about 8 more minutes until the onions smother in their own juice and turn golden brown. Place onions in a small bowl an cover. Optional. Deglaze the skillet with 2-3 tablespoons dry white wine, and pour over Smothered Onions.

10 Ounce Broiled Steakburgers

2-1/2 pounds ground chuck (80% lean) 1/4 cup finely chopped green bell pepper 1/4 teaspoon salt 4 slices Muenster cheese

Position oven rack 4-inches from the broiler and turn broiler on. Place meat in a large mixing, add bell pepper and salt. Gently mix thoroughly. Divide mixture into 4 portions. Gently form each into a oval shape, 1/2-inch thick. Place each Steakburger on broiler pan and put under broiler. Broil 5 minutes and turn them over. Broil 3 minutes and test for doneness. Remove broiler pan and top each Steakburger with a slice of cheese. Place pan under broiler until cheese just begins to melt. Place each one on plates and top with smothered onions.

Serve this meal with another vegetable of your choice.

Some people prefer using Mushroom Sauce instead of the Smothered Onions.


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--- Today's Cooking Tip
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A new, clean 1-inch paint brush makes a gentle tool for brushing dough with an egg wash or butter before baking. Wash with soap and water after using.


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This is a good twist to plain old pumpkin pie.

4 Tbs butter or margerine 1/3 cup brown sugar 1/2 cup chopped pecans 1 ready crust, graham cracker style About 2/3 of a 3.oz box cooked custard mix 1/3 cup white sugar 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1/4 tsp. ground allspice 2/3 cup evaporated milk 2/3 cup milk 1 (16oz.) pumpkin puree Nondairy whipped topping, optional Chopped pecans, optional

Directions: 1. Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell. 2. Combine custard mix, white sugar, and spices in a 2-qt. saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes. 3. Pour pumpkin custard filling into pie shell and chill until firm. Garnish with nondairy whipped topping and chopped pecans.


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Bacon /Weiner Chowder

8 - 10 medium potatoes, peeled, diced, boiled, and drained 1 [15 ozs.] can of cream style corn 1 small onion, chopped, then saute 6 slices of bacon, cut up, fried and drained one pkg. of weiners/beef/chicken or turkey salt and pepper to taste

Place cooked and drained potatoes and corn into a large Dutch-oven-like pan. Add one cup of milk. If you desire a thinner chowder, increase the amount of milk. Add chopped onion, cooked bacon, and cooked and drained [sliced] weiners. Stir all ingredients all together and let simmer for about 20 minutes, stirring frequently. This will serve four people generously, and if you wish to increase the amount, just increase each ingredient to however many you may want to serve. This is delicious when served with a tossed salad, biscuits or corn bread. ENJOY!


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---- Montana Omelet serves 4.

6 large eggs 1/4 cup finely chopped onion 1/2 cup sour cream 1 cup cooked, chopped potatoes 1/2 cup chopped ham 2 tablespoons butter 1/8 teaspoon pepper 2 tablespoons cooking oil 1/4 teaspoon salt 1 cup shredded cheddar cheese

In a medium bowl, beat eggs, sour cream, salt and pepper well. In a large skillet melt butter, add meat, onions and potatoes. Stirring ocassionally, cook until onion is tender and potatoes are lightly browned. Pour egg mixture over all, liftin potatoes to let the egg mixture run under. Cover skillet and cook slowly, about 8 minutes. Divide the servings on plates and sprinkle with cheese.


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--- Today's Cooking Tip
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Shred cheese right out of the refrigerator when it is nice and cold. When it softens it is harder to shred.


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CHOCOLATE CHIP BUNS

Source: PAKA Yeast Producers' newletter, 1999 Yield: 12 small buns

3 1/2 cups all-purpose flour 1 pkg Shimrit -or- 2 tbs dry yeast (2 envelopes) 50 gram (3 tbs) margarine 1 level tsp salt 2 heaped tbs sugar 3 heaped tbs chocolate chips 1 cup water (I had to add 2 tsp, but it's dry weather)

1 egg (for brushing)

Put all ingredients except chocolate chips in the mixer bowl and mix for 5 minutes. That took care of kneading. Dough should be smooth and supple and not sticky. Now add the chocolate chips and knead by hand to mix them into the dough. Let the dough rest for 10 minutes. Divide the dough into 12 parts. Roll each part into a rope about 12'' long and make a tie or a spiral. Place on a paper lined cookie sheet, brush with egg and let rise until doubled. Bake in moderate oven (350 F / 180 C degrees) for 25 minutes until buns are golden-brown. Enjoy Tsippi.


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Polynesian Salad

10 oz pkg of frozen peas 2, 41/2 oz cans of shrimp (drained) 1/4 cup chopped green onions 1 1/2 cups chopped celery 1 cup (uncooked) minute rice 1 pkg chow mein noodles

Bring water for rice, 3/4 cup, to a boil and add frozen peas. Cook slightly. Add rice and let set off the heat while chopping veggies and making dressing.

Dressing 1/2 cup oil 1 Tbsp soya sauce 1 Tsp salt 1 Tsp celery seed 3 Tbsp white vinegar 1 Tbsp of curry (this can be adjusted to taste) 1/2 Tsp white sugar

Mix and store in jar in fridge.

When rice mix is cool, add chopped celery, onions and drained shrimp. Refrigerate until right before serving. At serving time shake dressing well and add to rice mixture and toss well. Add chow mein noodles and mix slightly. Refrigerate leftovers. Hope you enjoy!


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Pumpkin Roll

you will need: 3 eggs 1 cup sugar 2/3 cup canned pumpkin 3/4 cup all purpose flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt

Filling:

1 pkg (8oz.) soft cream cheese 4 Tbsp. butter or margarine. Stir in 1 cup powdered sugar 1 tsp. vanilla extract. blending until smooth.

In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10x15 inch jelly-roll pan. Bake at 375 degrees for 15 minutes. Remove from pan.

Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From 10 inch side. roll cake up in towel, set aside.

Meanwhile, prepare filling. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake.Cover with plastic wrap. Place cake, seam-side down and chill for at least 2 hours. When serving, cut cake in even slices. Garnish with mint leaves and or orange slices, If you want it is not nessary.


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When you taste this meatloaf you will understand why Diners in the northeast are so popular. This recipe comes from Junior's the legendary Dinner in Brooklyn, NY.

Baked Meatloaf With Mushroom Sauce

1-1/2 pounds ground chuck 1-1/2 pounds ground pork 1 large yellow onion, chopped (1 1/4 cups) 1 celery stalk, finely chopped 1 large green bell pepper, chopped 2 garlic cloves, minced 1/2 cup bread crumbs 1/4 cup ketchup 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons unsalted butter 2 tablespoons cooking oil

Preheat oven to 350 F. Butter a 12 x 18-inch of aluminum foil. Fold the edges up to make a 8 x 14-inches and place it on a baking sheet.

Heat the butter and oil in a skillet over medium heat. Add 1 cup onions, celery, green pepper and saute for 3 minutes. Add the garlic and saute 2 minutes more, than transfer to a large bowl. Add the meat, bread crumbs, ketchup, salt, and pepper. Whisk the eggs until frothy. Add the eggs and mix until all ingredients are in corporated. Take the meatloaf mixture out of the bowl and shape into a loaf about 12-inches long, 6-inches wide, by 3-inches high. Place the meat loaf in the aluminun box and top with the remaining onions.

Bake the meat loaf until it is firm in the center, 45 to 60 minutes. Serve with Mushroom Sauce (below).

For The Mushrooms 8 ounces white mushrooms 3 tablespoons unsalted butter

For The Gravy 1/4 cup of pan drippings 1/2 cup all-purpose flour 1/4 teaspoon white pepper 2 cups beef broth 2 tablespoons dry Sherry

Clean the mushrooms and slice vertically, 1/4-inch thick.

Melt the 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and saute 4 minutes. Lower heat to low-medium. Add the garlic and saute 4 more minutes. Transfer mushrooms to a bowl, discarding garlic.

Heat the drippings in a large skillet over medium heat. Whisk in the flour and white pepper until smooth. Slowly add the beef broth continue until the sauce thickens. Add the Sherry.

Stir in the sauteed mushrooms and cook for 2 minutes.

Note. The reason I use the aluminum foil method, is a loaf pan 'cooks' it instead of baking it.


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--- Today's Cooking Tip
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Fill muffin pans easily and neatly by using an ice cream scoop.


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Grande Marnier Carrots

2 cups carrots 1 cup of orange juice 2 tbsp of corn starch dash of nutmeg 1 oz Grande Marnier

Cook and drain carrots Combine rest ingredients (except Grande Marnier) in another pot and cook

until thick. Add Grande Marnier and toss over cooked carrots.

This recipe can easily be double. Hope you enjoy!


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Mashed Potato Cake Preheat oven to 325 deg

Cream: 2 cups sugar 1 cup butter or margarine 4 egg yolks beaten Add: 1 cup sour cream 2 tsp cocoa 1 cup mashed potatos (Cooled - don't use instant) Beat in: 1 tsp ginger 1 tsp vanilla 1 tsp soda 1/2 tsp salt Add 2 1/2 cups flour slowly Blend in: 1 cup chopped nuts (Pecans or Walnuts are best) 1 cup raisins (I prefer golden) 1 cup apples (diced - I use delicious apples-Mom used whatever was the cheapest at the time) Beat eggs white untill stiff and gently fold into batter.

Bake in tube pan until testing done. Ice w/ favorite icing or leave plain it is a treat and something you can adapt as part of your tradition.


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Chocolate Nut Truffles

1-8 oz pkg cream cheese 1/4 C. mayonnaise 1 Tbsp finely chopped onion 2 Tbsp chopped fresh parsley 1/2 tsp dry mustard couple drops Tabasco 2 C. chopped cooked ham chopped blanched peanuts

Mix all ingredients except ham and peanuts in bowl with mixer. Stir in ham with spoon. Refrigerate a few hours or overnight to mix flavours. Form into a ball (or 2 smaller ones and freeze one) Roll in chopped peanuts. Serve with crackers. : )


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Diner Style Baked Macaroni and Cheese

1 pound elbow macaroni 1 pound sharp Cheddar cheese, shredded (4 cups) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 1/2 cups milk, preheated 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon white pepper Buttered Bread Crumb (Recipe to follow)

Cook the macaroni according to the paskage directions. Drain and set aside (Do Not rinse). Melt butter in a large saucepan; stir in flour until smooth. Cook stirring, over low heat, 3 minutes. Gradualy whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; lower heat, cook stirring frequently, until thick and smooth, about 10 minutes. Season with dry mustard, salt and pepper. Take off heat and mix well.

Combine the sauce and 3 cups of the cheese, and macaroni. Transfer to a buttered 9 x 13-inch baking dish. Sprinkle top with remaining cheese an then the buttered crumbs. Bake in preheated 350 F. oven until top is browned, about 45 minutes. Serves 6 - 8 Note. If this too large a quatity, divide between two 2-quart casseroles. bake both and freeze one for later use. You can make this fancier by frying 1/2 pound bacon until crisp. Drain, cut into 1/2-inch pieces an add to the cheese sauce.

*Buttered Bread Crumbs

3 slices firm white or wholewheat bread 3 tablespoons butter

Tear bread into pieces and make into crumbs in a food prcessor or blender. You should have 1 1/2 cups. heat butter in a skillet over medium heat. When hot, stir in the crumbs. Saute, stirring, until golden and butter has been absored, about 4 minutes.


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--- Today's Cooking Tip
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To prevent avocado slices or pulp from turning brown toss or sprinkle with a tablespoon or two of lemon juice.


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Impossible Walnut Pie

1 1/2 cups walnuts -- toasted 3/4 cup brown sugar -- packed 1/2 cup Bisquick® baking mix 1/4 cup margarine -- softened 3/4 cup fat-free half and half 3/4 cup light corn syrup 1 1/2 teaspoons vanilla 1 cup Egg Beaters® 99% egg substitute

Preheat oven to 350 F. Toast nuts by placing them on a cookie sheet and spraying them with butter-flavored cooking spray. Toast in oven for 15 to 20 minutes, stirring them occasionally. Be care not to let them burn.

Spray a 9-inch pie plate with butter-flavored cooking spray.

Beat remaining ingredients with fork until blended. Pour into pie plate and sprinkle the nuts over the top evenly.

Bake at 350 degrees 45-50 minutes or until golden brown and knife inserted into center comes out clean. Let stand for a few minutes prior to cutting. Refrigerate any remaining pie.


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Angel Pie

1 cup sugar (divided in half) 1-1/2 cups milk 4 tablespoons flour 1 envelope plain gelatin 1/4 cup cold water 3 egg whites 1/4 teaspoon cream of tartar 1 small carton of Cool Whip 1 cup coconut 1/2 teaspoon almond extract 1 cooked pie shell

Mix 1/2 cup sugar, the milk and flour. Cook until thick. Cool slightly. Mix gelatin and cold water. Add to flour mixture. Let cool completely. Beat egg whites until they start to stiffen then add cream of tartar and slowly add the other 1/2 cup of sugar until stiff peaks form.

Fold in Cool Whip, gelatin mixture, coconut and almond flavoring. Pour into a cooked pie shell. Refrigerate for 2-3 hours before serving.


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Indian style tea (chai).

Indian Chai 1 1/2 cups water 1 cup milk 2 teabags, or 2 rounded tbsp loose tea 2 whole cloves 1/2 tsp. fennel seed 1" piece cinnamon stick 2 cardamom pods, cracked 2 rounded tbsp. sugar (or to taste)*

In a medium saucepan, add the spices to the water and heat. When it begins to boil, add the tea and sugar. Let boil for a minute, then add the milk. Bring back to a boil, then turn the heat down and let simmer for 1-2 minutes. Strain to remove the whole spices and serve. *NOTE: you can also add honey to sweeten the tea; add before serving.


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---- In a Diner you do not have time to make a stock. You take a broth and with add the proper ingredients you make you own soup.

Chicken and Rice Soup

1 quart plus 1 cup chicken broth 4 - 6 ounces chicken meat 2 celery ribs and tops, finely chopped 2 carrots, finely chopped 1 medium tomato, finely chopped 1/3 cup white rice 1 medium onion stuck with 1 whole clove 1/2 teaspon dried parsely 1/8 teaspoon salt 1/8 teaspoon pepper

Put the broth in a large saucepan over medium heat, for 4 or 5 minutes. Add all other ingredients and bring to a gentle boil for 20 minutes. Discard the onion and clove. Dice chicken meat and return to soup. Serves 4 to 6


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--- Today's Cooking Tip
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Wrap fresh herbs in a damp paper towel, then in plastic, and refrigerate. They'll keep a week.


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Crescent Cookies

1/2 lb. butter 1/2 cup confectioners sugar 1 tsp. vanilla 2 cup sifted flour 1 cup chopped pecans ( finely chopped)

Cream butter mixer, add sugar and beat sugar until well blended. Add vanilla, nuts, and flour. Place in refrigerator for an hour. Shape small pieces of dough into crescents on ungreased cookie sheets. Bake at 350* about 20 min. as soon as crescents are removed from the oven, roll them in pwd sugar, which forms a coating and looks like confectioners frosting. Makes about 3 doz. * when storing, place waxed paper between layer.


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------ Cheese Cake

Preheat oven 350 degrees zwyback cookies or graham crackers butter 3 - 8 oz. cream cheese 1 cup heavy cream 1 cups sour cream 4 eggs 1/2 tsp lemon juice 1/2 tsp vanilla 1 1/2 cups sugar 1 can Comstock Pie filling (cherries/blueberries etc.)

Crust - Crush zwyback cookies (12) and add 4 Tbs. butter and 1 1/2 c. brown sugar. ( Can use graham crackers to your own liking) Put all in a springform pan which is buttered on bottom and all sides. Mix together 3 - 8 oz. cream cheese at room temp. Cream it and add 1 1/2 c. sugar. Add eggs one at a time and beat in 2 c. sour cream, 1 c. heavy cream, 1/2 tsp. lemon juice, 1/2 tsp. vanilla. Pour all in pan over crumb mixture. Bake 1 hour. Turn off oven and let sit in oven for additional hour. Place on rack to cool and add 1 can of pie filling.


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Oeuf en Cocotte (Baked Eggs)

Small handful chopped / diced bacon Chives 2 eggs 1 tablespoon cream black pepper Small handful of grated tasty cheese Preheat oven to 180C Butter a ramekin dish or small ovenproof dish. Scatter the bacon pieces and some chives into dish. Carefully break the eggs into the dish. Add cream, salt & pepper Scatter cheese over top. Place ramekin dish in a baking tray of warm water. Cover with foil. Bake for 10 minutes. Check to see if cooked. The whites should be set. Return for 2 minutes if not. Be careful not to let the eggs become leathery. Garnish with chives. Serves 1


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Chicken Fingers with Honey Mustard Sauce

Dipping batter* Honey mustard sauce* 4 boneless, skinless chicken breasts halves Oil for frying

For the chicken breader

1 3/4 cups all-purpose flour 1/4 cup yellow corn meal 1 tablespoon baking powder 2 tablespoons cornstarch 1 tablespoom sweet paprika 1 1/2 teaspoons dried thyme 1 teaspoon white pepper 5 large eggs 1 1/2 cups milk

Make the dipping batter. Make the honey mustard sauce and regrigerate. Meanwhile, rinse the chicken, pat it dry with paper towels, and cut into fingers about 4-inches long and 3/4-inch wide. Mix all the ingredients for the chicken breader in a large shallow dish.

Dip the chicken fingers in the batter, then roll them in the chicken breader, coating each piece evenly. Refrigerate fingers for 15 minutes to firm the coating. Meanwhile heat 1-inch of oil in a large heavy skillet (an cast iron skillet is best). Fry the fingers in 2 or 3 batches, until golden brown, turning once, 8 to 10 minutes total for each batch. Transfer the chicken to a cooling rack to drain.

*Dipping batter

2 cuos all-purose flour 1/4 cup yellow cornmeal 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon white pepper 5 large eggs 1 1/2 cups milk

In a small bowl mix the flour, cornmeal, salt, garlic powere, baking powder, and white pepper. Whisk the eggs and milk in a medium-sized bowl until thick and light yellow, about 2 minutes. Add the flour mixture to the egg mixture and whisk just until the flour disappears and the batter is smooth, about 1 minute. Let the batter stand for 15 minutes to thicken up. Note. This batter is also good for fish and onion rings.

*Honey Mustard Sauce

2/3 cup Dijon Mustard 2 tablespoons honey 1 tablespoon apple cider vinegar

Mix all ingredients in a small bowl. Like the Dipping Batter this also good for fish.


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--- Today's Cooking Tip
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In general, 1 pound of fresh berries equals about 4 cups or 1 quart. Usually 1 pint equals about 2 cups


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Carrot Pie

1 heaping C. cooked, mashed carrots 1 tsp. cinnamon 3/4 C. sugar 1 tsp. vanilla 2 eggs 1 Scant C. milk

Bake pie shell @ 400 for about 5 min's. so it's not real doughy. Mix together all ingredients, ADDING milk last. Pour mixture into partially cooked pie shell. Bake @ 400 for 10 minutes turn oven down & bake @ 350 for 40-45 mins. Cool Garnish with cool whip or Ice cream. This can be served with dinner or as a dessert.


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NUTMEG APPLE CINNAMON APPLE CAKE

5 cups apples, peeled, cored and sliced (about 4 large apples) 2 tsp lemon zest 2-1/4 cups sugar 1/2 tsp ground nutmeg 1 tsp ground cinnamon 1/2 tsp ground allspice 3 cups cake flour 1 tsp salt 1 Tbs baking powder 1/2 tsp baking soda 2 sticks unsalted butter, softened but still firm 4 eggs 2/3 cup milk 2 tsp pure vanilla extract

Heat oven to 350 degrees. Grease and flour a 10-inch tube pan. Toss apples with lemon zest, 1/4 cup of the sugar, nutmeg, cinnamon and allspice.

Whisk together the flour, salt, baking powder and baking soda. In a separate bowl, beat the butter until pale and fluffy, about 2 minutes. It is easiest to do this with an electric mixer, but it can be done by hand with a whisk. Gradually add the remaining 2 cups sugar and beat for an additional minute. In another bowl, beat the eggs until light colored, about 3 minutes. Add the milk and vanilla to the egg mixture and beat to combine. Add both the flour and egg mixtures to the butter/sugar mixture in 3 batches, beating on the lowest speed until just combined after each addition. Do not overmix.

Pour 1/3 of the batter into the bottom of the prepared pan and spread to cover. (The batter will be very thick.) Add 1/2 of the apples in an even layer. Using a rubber spatula, add another 1/3 of the batter in globs over the apples and smooth a bit.

Do not worry about making an even layer of batter: during baking, the batter will melt and form a smooth layer. Next, add the rest of the apples and then top with the remaining batter. Smooth the top a bit with the spatula (it won't be perfectly smooth) and place in the heated oven. Bake 50 to 60 minutes or until the top springs back when lightly pressed

and when a cake tester comes out clean. Let stand in pan on a cooling rack for 10 minutes and then remove from pan. Let cool at least 30 minutes before serving.


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Poppyseed Turkey Casserole

1-1/2 lb cooked turkey 2 sticks margarine 2 cans cream chicken soup 2 Tbls poppyseeds 2 rolls of ritz crackers 'crumbled' 1-16oz sour cream

Line the bottom of a 9 by13 in pan with turkey. Mix soup and sour cream and spread over turkey Melt the margarine mix with crumbled crackers and poppyseeds Spread all over top and bake at 400degrees for 30 minutes. Great for left over chicken too!!!!


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Today's recipes are two hearty breakfast dishes.

Cookhouse Eggs

6 slices bacon 1/4 cup onion, chopped 4 cups chopped cooked potatoes 1/4 cup whiskey 4 eggs Salt and pepper Garlic powder

In a large skillet, cook bacon until crisp. Remove, crumble and set aside. Pour off bacon fat, reserving 3 tablespoons in skillet. Over medium heat add the potatoes, sprinkle lightly with salt, pepper and garlic powder. Cover and cook for 5 minutes. Mix onions with potatoes; Cook, stirring occasionally, for 4-5 minutes. Push potatoes to edges of pan. Add 1 tablespoon of bacon fat and the whiskey to the center of the skillet; bring to a boil and simmer for 30 seconds. Drop eggs into center of skillet. Sprinkle them with crumbled bacon; cover and cook until eggs are done the way you like them.
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Banana-Stuffed French Toast

2 tablespoons plus 1/4 cup unsalted butter 2 tablespoons plus 1/2 cup sugar 2 tablespoons water 2 large ripe bananas, peeled, cut into 1/2-inch-thick rounds 1 1-pound unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick) 2 cups whole milk 6 large eggs 2 1/2 teaspoons ground cinnamon 1/4 teaspoon vanilla extract Maple syrup

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool.

Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.

Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.


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--- Today's Cooking Tip
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Do not use newspapers, brown grocery bags, or recycled paper towels in the microwave. All may contain metal fragments that could spark a fire.


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This bread has the most wonderful aroma - you'll hardly be able to wait until it's out of the oven to eat it!

Cheddar Crown Onion Bread

1 16 oz. package Pillsbury Hot Roll Mix 8 ounces shredded sharp cheddar cheese 1 cup water, heated to 120-130 F. 2 tablespoons oil 1 egg 2 tablespoons chopped fresh chives, or 2 teaspoons freeze-dried chives 3 tablespoons margarine or butter 1/2 cup finely chopped onions

Generously grease 12-cup Bundt pan. In a large bowl, combine flour mixture with yeast from foil packet and cheddar cheese; mix well. Stir in hot water, oil, egg and chives until dough pulls away from the sides of the bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead for 5 minutes until smooth, sprinkling additional flour over surface if necessary to reduce stickiness. Cover dough; let rest 5 minutes.

Meanwhile, melt margarine in a small skillet over medium heat. Add onion; cook and stir 3 to 5 minutes or until onion is tender. Divide dough into 32 equal pieces; shape each piece into a ball. Brush half of the onion mixture in bottom of greased pan. Arrange half of dough balls over onions in pan; top with remaining onion mixture and dough balls. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 F) for 30 minutes or until almost doubled in size.

Heat oven to 375 F. Uncover dough. Bake at 375 F for 20 to 30 minutes or until golden brown. Immediately invert pan over wire rack to remove bread. Cool slightly on wire rack. Serve warm.


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Butternut Bisque

1 Tbl. oil 3 Med leeks 2 Large cloves garlic chopped 1 Large butternut squash, peeled, seeded and cut into 2" chunks 4 - 4 1/2 Cups chicken broth 1/2 tsp. nutmeg 1/2 tsp. cumin 1/2 tsp. salt 1 1/4 Cup corn Pepper to taste

Heat oil, add leeks & garlic and cook until tender. Add squash and 4 C.

broth, nutmeg, cumin, salt, and pepper. Simmer 25 min. Strain vegetables, reserving liquid. Put vegetables in the blender, adding a little liquid. Make into puree and return to pan with reserved liquid. Add corn and heat. Makes 16 cups. Per cup: 65 calories and 2 grams fat.


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Chocolate Jar Cakes

8 pint-sized wide mouth canning jars 1 stick plus 3 T. unsalted butter 3 C. sugar 4 eggs 1 T. vanilla 2 C. applesauce, unsweetened 3 C. flour 3/4 C. unsweetened cocoa powder 1 t. baking soda 1/2t. baking powder 1/8 t. salt

Prewash canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well

after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325 degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly). Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum sealed and free from mold. To enjoy the best flavor, try to eat all canned cakes within 6 months.


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Tortino di Pomodori Verdi - Green Tomato Frittata

4 green tomatoes flour 1/4 cup extra-virgin olive oil 5 eggs salt and pepper

Cut the tomatoes into 1/2" thick slices; dredge in the flour. Heat the olive oil in a wide skillet. Fry the tomato slices until golden on both sides. You may have to fry the tomatoes in two batches. Arrange the tomatoes in concentric circles in the skillet, beat the eggs with the salt and pepper, pour them over the tomatoes, lower the heat, and cook until the eggs are set. Serve hot or at room temperature. Serves 4


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--- Today's Cooking Tip
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Refrigerate eggs in their original carton. Don't wash them; they contain a natural film that protects against spoilage. Use fresh eggs within four weeks of purchase.


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Crockpot Beef Dip

I use a rump roast (I sometime brown it before putting the crock pot.) 1 can beef broth 1 can beer (any kind) 1 teaspoon of sugar 1 package onion soup mix

Put in crockpot and cook on slow for 8 hours. It is really delicious. Everyone I have given the recipe too really enjoys it.


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Chicken-Sausage casserole.

8 chicken breasts (with skin & bone) ... ....or a cut up fryer(s) will do, if you're not partial to white meat 2-3 lbs italian sausage - no fennel about 5-6 potatoes (depending on size) peeled and quartered 3-4 bay leaves 1/2 tsp. basil pepper

Clean chicken pieces thoroughly, and season each piece with pepper. Cut the sausage into "bite" size pieces, and place chicken,sausage and potatoes into a roasting pan (just cover the bottom of roaster with water). Scatter the bay leaves, and sprinkle with basil. Cook covered at 375 degrees, about 2 1/2 - 3 hrs, or until chicken cooked through and potatoes are done. Serve with dinner rolls or a soft

Italian loaf. Serves 4-6.


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Pioneer Beans

1 lb dried lima beans 1 lb smoked sausage (I prefer keilbasa) sliced 1 bunch green onions,chopped 1/2 tsp garlic powder 3/4 tsp tabasco or hot sauce 4 beef bouillon cubes water to cover

Soak beans in water over night or boil for 2 minutes,cover, and let sit for 1 to 2 hrs. Discard soaking water. Combine all ingredients and bring to a boil. Cover and simmer on low for 1 1/2 to 2 hrs, stirring occasionally. Serve with a salad and rolls or cornbread, or whatever you like. Hope you enjoy!


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---- Castagne al Forno - Roasted Chestnuts

Chesnuts are used many ways in Italian cooking. Chestnut flour produces a delicious pasta; tge classuc Monte Biancao is made with pureed Chestnuts; and ground-up Chestnuts are combined with herbs and spices for stuffings.

2 pounds Chestnuts

Preheat oven to 450 F. With a small sharp kife, cut an X in the top of each chesnut, to prevent

it from exploding in the oven. Spread the chestnuts on a baking sheet and roast them for 15 to 20 minytes or until the shells are puffed and split. Transfer the chestnuts to a bowl and let sit until cool enough to handle. Crack the shells with your hands or use nutcracker and picks to remove the meats. Servers 4 to 6


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--- Today's Cooking Tip
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Dried herbs and spices will keep for months when they're tightly covered

and stored in a cool, dry place.


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Blue-Ribbon Cranberry Chicken

1 16-ounce can whole cranberry sauce 1 8-ounce bottle reduced-calorie Russian salad dressing wit hhoney (about 1 cup) or regular Russian salad dressing 1 envelope regular onion-soup mix 1 2 1/2- to 3-pound broiler-fryer chicken, cut up Hot cooked rice (optional) Fresh rosemary (optional)

1. In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13x9x2-inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.

2. Bake the chicken mixture, uncovered, in a 300° oven about 1 1/2 hours

or till the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, coooked rice, if desired. Garnish the chicken with fresh rosemary, if desired. Makes 4 servings.


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Sweet Potatoe Souffle' Mix together: 2 cups mashed sweet potatoes 1 cup sugar 1 cup evaporated milk 3/4 cup butter 2 eggs 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Bake at 400 degrees for 20 minutes Mix together then rumble over top: 1/2 to 1 cup Brown sugar 1 cup chopped pecans 3/4 cup butter 1 cup corn flakes crumbs Bake 400 degrees for 15 minutes


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Mincemeat Shortcake Pie

12 shortcake biscuits, crushed 3 Tblsp. melted butter 1-3 oz. pkg Dream Whip 1/2 c. milk 1 c. drained mincemeat 1 tsp. brandy or rum extract candied cherries

Combine crumbs and melted butter. Press into a 9" pie plate. Prepare Dream Whip with the 1/2 c. milk. Gently fold in brandy and mincemeat. Turn into shell. Chill at least 3 hours. Decorate with candied cherries before serving.


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This an intersting main dish. If you do not want to use sausage. use ground beef and add 1/8 teaspoon of fennel seed.

Baked Cavatelli with Italian Sauasage and Eggplant

1 pound bulk Italian sausage 1 large onion, finely chopped 2 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 2 medium (3/4 pound) eggplants, peeled, cute into 3/4-inch cubes 2 8-ounces cans tomato sauce 1/2 cup water 8 ounces Cavatelli (narrow shell pasta) 1 cup (4-ounces) shredded mozzarella 2 tablespoons chopped fresh Italian parsely (2 teaspoons dried)

Preheat oven to 400 F. Grease a 2-quart casserole. Heat a large skillet over medium-high heat. Add sausage, breaking into pieces. Fry 4 to 6 minutes or until browned. Add onion, garlic and red pepper flakes; cook 1 minute.

Add eggplant; cook 4 minutes while stirring. Add tomato sauce, water and pepper; mix well. Cook 10 minutes.

Meanwhile cook cavatelli according to package directions.

Drain cavatelli; toss with sauce. Place half of eggplant mixture in casserole dish. Top with half each of parsely and mozzarella. Cover with other half of eggplant mixture. Top with remaining parsely and mozzarella. Cover with foil and bake for 15 to 20 minutes. Serves 6


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--- Today's Cooking Tip
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Because artificial sweeteners have unique attributes, they should not be used in a recipe in place of sugar unless a recipe calls for them specifically.


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Grandma's Cheesecake

sponge: 4 eggs, separated 1/2 cup sugar 3/4 cup self-raising flour (or all-purpose with 1 level tsp baking powder) juice and grated zest of one lemon 1 tbs oil

Mix egg yolks, sugar, flour, lemon and oil. Beat the egg whites stiff and carefully fold into the mixture. Spoon into a greased springform pan and bake in moderate oven about 20 minutes. Cool at least 1/2 hour.

topping: 2 x 8 oz pkgs white cheese or lowest-fat cream cheese 1 cup yogurt or sour cream 1/2 cup sugar 1 stick butter, melted 1/2 tbs vanilla sugar or extract 1 cup canned fruit - peaches, apricots, pineapple or a mix, sliced (optional)

biscuit crumbs (Petit Beurre)

Mix all ingredients except the fruit and spoon over the sponge in the pan. If using fruit, arrange fruit slices on the sponge under the cheese. Sprinkle a thick layer of biscuit crumbs (or crushed wafers or similar). Or frost with melted chocolate. Chill for a few hours until the cheese sets, and take off the pan sides.

This cake is even better after 1-2 days, when the cheese/cream moisture soaks into the sponge.


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Sweet Potato Casserole

3 cooked and mashed sweet potatoes 1 cup sugar 1/2 cup butter or margarine 3 eggs, beaten 1 Tablespoon vanilla

Topping 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter or margarine, cut in small pieces 1 cup nuts, chopped

Mix potatoes, sugar, butter, eggs and vanilla. Place in a greased 13X9 casserole dish.

For topping, mix brown sugar, flour, butter and nuts. Sprinkle over top of potato mixture.

Bake at 350 for 25 minutes.

Note: for a less sweet and more chunky casserole, slice the potatoes and

saute in a little butter until golden brown. Top with the topping and bake until potatoes are tender and topping is golden.


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Cariofi Alla Giudia.

8 samll tender artichokes, trimmed juice of 1 lemon salt and pepper 1 cup of virgin olive oil for frying

Trim the tough ends of each leaf of the artichokes. Remove the tiny inners leaves and hairy inner choke without breaking the boom. Drop into a bowl of water with the lemon juice. Blot dry. Press the leaves wide open against the counter., seaon inside with salt and pepper. Heat the olive oil in a wide skillet. Add the articokes upside-down, leaves first. Cook over low heat, keeping them pressed to the bottom of the skillet, until browned. Turn over, cook the bottoms until tender. Return to the upside-down position. Raise the heat to high, sprinkle with drops of cool water, and cook 1 minute more. Remove to paper towels, drain, and season with salt and pepper. Serve immediately. Serves 4


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--- Today's Cooking Tip
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To keep asparagus its freshest, wrap the bases of the fresh asparagus spears in wet paper towels and keep tightly sealed in a storage container in the refrigerator for up to 4 days.


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KELLOGGS CRISPIX MIX

7 C. Kllogg's Crispix cereal 1 C. mixed nuts (dry roasted may be substituted) 1 cup pretzels 3 Tbs margerine, melted 1/4 tsp each garlic and onion salt 2 tsp lemon juice 4 tsp worcestershire sauce

preheat oven to 250 degrees combine cereal,pretzels and nuts in a 13x9 in baking dish, set aside in a bowl stir remaining ingredients gently stir in spices and margerine into cereal mix till fully coated bake for 45 min, stiring every 15 min. spread on paper towels till cool store in air tight container. ENJOY


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CRANBERRY SALAD

2 pounds fresh cranberries 2 cups tokay grapes 1 C walnuts 2 C chopped celery

Grind cranberries and mix with 1 C sugar. When sugar is dissolved, drain for four hours. Halve grapes and remove seeds. Dice celery very small. Combine all. Whip 1 ½ C cream and sweeten with 2-4 Tbsp sugar, depending on the sweetness desired. Fold into fruit. Chill till served, at least 1 hour.

We have substituted other kinds of grapes with good results. Some people like drained crushed pineapple in this, and we like 2 cups of whipping cream. Be sure to drain the cranberries for at least 4 hours after mixing with the sugar.


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Crab Dip

1 lge pkg cream cheese 1 tsp mild curry 1lb lump crabmeat juice of 1 lemon 3 scallions diced chives pinch Old Bay Seasoning

Cream all together over low heat.Serve with saltines or Rye crackers


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Rao's, resturant in NYC has been family run for 100 years in the same location. A mere 10 tables, they are booked by the rich and famous, a year in advance! Their recipes are simple, the results are delicious.

Scarola e Fagiola - Escarole And Beans Soup

1/2 cup fine olive oil 1 garlic clove, minced 1 cup chicken broth 4 cups cooked cannellini beans* 2 large bunches escarole, cooked and chopped Salt and pepper to taste Grated Pecorino cheese

Heat oil in a large sauce over medium heat. Add garlic and saute for 2 minutes.

Stir in beans. Then add broth, escarole, salt and pepper. Lower heat and cook for about 5 minutes or until hot, adding additional both if you desire a thinner soup.

Serve with a sprinkle of Pecorino Romano cheese. Serves 6 to 8

*Cooking dried beans. Presoak beans in ten times as much water as beans for, at the minimum, 4 hours. iscard soakinf water and place in a large saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat. Lower heat and simmer 1 1/2 hours, adding water as necessary. Do Not add salt as it will toughen the beans. If you don't have the time canned canellini beans are often of excellent quality.


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---------- Chicken and Vegetable Casserole

3 cups Zucchini, cut in 1/4" slices 2 Small Tomatoes, cut in thin wedge 2 tablespoons Snipped Parsley 1/8 teapsoon Garlic powder 2 tablespoons Butter 1 Onion * 4 tablespoons Sliced pitted ripe Olives 2 tablespoons Snipped fresh Basil ** 4 Medium Chicken Breast halves ***

* Thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with butter. Sprinkle chicken breast halves with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake, covered, in a 350 F. oven about 40 minutes or till chicken is no longer pink.


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--- Today's Cooking Tip
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For 1 cup cracker crumbs you will need 28 saltines, 14 graham crackers, or 24 rich, round crackers.


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Danish Puff

Pastry: 1 cup flour 1/2 cup butter 2 Tbs. warm water

Cut flour into butter. Add 2 Tbs. water and mix like a pie crust. Roll into ball and divide in half. Pat with hands into 2-3" x 12" strips on ungreased cookie sheets.

Filling: 1 cup water 1/2 cup butter 1 tsp. almond extract 1 cup flour 3 eggs

Bring 1 cup water and 1/2 cup butter to rolling boil. Add 1 tsp. almond extract. Remove from heat. Immediately beat in 1 cup flour. Then add 3 eggs, one at a time, and beat till smooth and thick. Divide in half and spread evenly over each strip of pastry. Bake about 60 minutes at 350 F until golden. Cool.

Frosting: 2 cups powdered sugar 1 Tbs melted butter 3-4 Tbs. milk 1 tsp. almond extract

Slivered almonds Maraschino cherries

Mix powdered sugar, butter, milk, and almond extract till smooth. Frost pastries. Top with slivered almonds and halved maraschino cherries.


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"This Ain't Your Grandma's Fruitcake"

1 large bag of large marshmallows 2 sticks of butter or margarine 1 box of graham crackers, finely crushed 1/2 lb of candied pineapple (8 oz.), chopped 1/2 lb of candied cherries (8 oz.), chopped 4 cups of pecans, chopped

Choose a pan or pans. I've heard that springform pans work best but I've

used regular round cake pans and square cake pans. I guess it depends on

your presentation preference. Spray pan(s) well with non-stick cooking spray.

In a large heavy saucepan or double-boiler, melt the two sticks of butter and bag of marshmallows together over low heat stirring often. This takes a little while but you can get the other ingredients together while you're waiting.

In a large bowl, combine the crushed box of graham cracker (the finer the better), the chopped candied fruit and the chopped pecans.

When the marshmallow/butter mixture is melted and cooled, pour over dry ingredients. Now this is the fun part that kids can help with. First, wash your hands really well but keep them slightly damp or coat lightly with non-stick spray. Now, mush everything together with your hands. This really cannot be done any other way! Pack tightly in your pan(s). It should be very thick in the pan(s) like fudge. Refrigerate at least overnight.

This is very rich and dense so it's best served in small pieces (like fudge). Keep refrigerated.


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Pita Filler

1 1/2 eggplants 3 Tbsp. olive oil 2 cloves garlic, minced 1 bell pepper, chopped fine 1 12oz can tomato sauce 1 tsp. ground cumin 1/4 tsp. cayenne pepper 2 tsp. each sugar and salt 1/4 c. red wine vinegar 1/4 c. cilantro, chopped fine(or 2 tsp. dried cilantro)

Cut ends from eggplant and dice. In large frying pan heat oil to medium high; add eggplant, garlic and bell pepper. Saute until they begin to soften. Add remaining ingredients. Cook, covered, for about 20 minutes. Chill at least three hours. Serve with pita bread.


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---- Cristini de Caponata ( Caponata-Topped Crostini )

1 long loaf Italian bread 1 garlic cove peeled 1/4 cup extra-virgin olive oil 1 eggplant, diced 1 zucchini, diced 1 stalk celery, diced 4 black olive, chopped 1 tomato, peeled, seeded, and diced 1/4 teaspoon salt 1 teaspoon minced oregano

Prehwat oven to 450 F. In a skillet, cook the garlic in the olive oil until golden. Discard the garlic. Add the eggplant, zucchini, and the celery, and cook for 6 ninutes. Fold in the tomato. Add the olives, salt, and oregano, and cook for 8 minutes. Cut the bread in half lengthwise. Slice each half into 6 slices. Toast the 12 crostini in the oven 8 to 10 minutes, top with capanota, and serve.

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--- Today's Cooking Tip
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To make a baked recipe lower in fat, substitute buttermilk for sour cream. It is as tangy flavored with much less fat and calories.


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Sweet Potato Supreme 4 c. cooked and mashed sweet potatoes 2 tbsp. cream or milk 1 tsp. salt 1/4 tsp. paprika 1/2 c. brown sugar, packed 1/3 c. butter 1 c. pecan halves to cover casserole

Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole dish. Make the topping by heating brown sugar and butter over low heat stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted or the topping will harden when the casserole is heated). Spread topping over potatoes and cover with pecan

halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before serving. Serves 6-8.


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MOCK RASPBERRY JAM

2,3 or 4 cups chopped green tomatoes(chop in blender or food processor) 2,3 or 4 cups granulated sugar(use the same amount of sugar as tomatoes) 1 (4-serving size) package or for larger batches 1 (6-serving size) package raspberry(or strawberry) gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Simmer 20-30 minutes. Stir in raspberry gelatin. Mix well and pour into clean, hot jars. Store in refrigerator.


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Danish Puff

Pastry: 1 cup flour 1/2 cup butter 2 Tbs. warm water

Cut flour into butter. Add 2 Tbs. water and mix like a pie crust. Roll into ball and divide in half. Pat with hands into 2-3" x 12" strips on ungreased cookie sheets.

Filling: 1 cup water 1/2 cup butter 1 tsp. almond extract 1 cup flour 3 eggs

Bring 1 cup water and 1/2 cup butter to rolling boil. Add 1 tsp. almond extract. Remove from heat. Immediately beat in 1 cup flour. Then add 3 eggs, one at a time, and beat till smooth and thick. Divide in half and spread evenly over each strip of pastry. Bake about 60 minutes at 350 F until golden. Cool.

Frosting: 2 cups powdered sugar 1 Tbs melted butter 3-4 Tbs. milk 1 tsp. almond extract

Slivered almonds Maraschino cherries

Mix powdered sugar, butter, milk, and almond extract till smooth. Frost pastries. Top with slivered almonds and halved maraschino cherries.


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Massa Suvada - Portugese Sweet Bread

Scald 1 cup milk. Add 1 cup sugar, 1/2 cup butter (not shortening), 1-1/2 teaspoons salt, and stir until butter melts and sugar dissolves. Cool. Soften 1 package or 1 cake yeast in 1/4 cup warm water. Add to cooled milk mixture. Transfer to large bowl. Beat in 4 eggs. Add 1/2 teaspoon mace and 1/2 teaspoon lemon extract (optional); stir in 5 to 6 cups flour. Dough should be firm and only slightly sticky. Turn onto floured surface and knead until smooth and elastic. When it's a round ball and feels as smooth as a baby's behind, it's OK.

Place dough in a greased bowl covered with waxed paper and a clean cloth. Let rise double slowly, 3 to 4 hours in a cool place, or overnight in the refrigerator. When the dough is well risen, punch down, re-cover, and let rise again, 1-1/2 to 2 hours.

Punch down again, shape 2 loaves, and place in greased pans or on greased sheet. Cover and let rise double, about 1 hour. Bake at 400° F for 10 minutes, then reduce heat to 375° F and bake until loaves are well browned and sound hollow when tapped, 35 to 40 minutes. Cool on rack.


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--- Today's Cooking Tip
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When a recipe doesn't specify type but calls for sugar, use the white granulated kind. Measure it by spooning it into a cup and leveling it off.


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--------- PARTY MIX (microwavable!)

1 C. Oleo 3 T. Worcestershire Sauce 2 teas. Seasoned Salt 1/2 teas. Garlic powder 1 or 2 teas. Curry powder (I use 2!) 1/4 teas. Tabasco sauce In a large plastic bowl, microwave on HIGH for 1 to 1 1/2 minutes, 'til melted. Stir 2 or 3 times to assure that all spices and butter are dissolved / melted.

Mix together the following: 4 C Corn Checks 4 C Wheat Checks 4 C Rice Checks 4 C Thin Stick Pretzels 3 C Nuts - Mixed (your favorites... peanuts, cashews, pecans, almonds, etc.)

Mix above ingredients together well, then add to previous oleo mixture, stirring well to coat. Microwave in the largest plastic bowl that will fit into your microwave. Microwave 6 to 9 minutes, stirring every 3 minutes or until evenly toasted. Spread several thicknesses of newspaper on counter top and place paper towels on top to absorb excess fat and to allow to cool.

Store in gallon jars, or containers of your choice. Glass or plastic gallon jars can be obtained at local restaurants that serve pickles, mayo, mustard, etc. Enjoy!!


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--------- CHICKEN CHEDDAR MELT

2 lbs. boneless chicken breasts 1 can Cream of Mushroom Soup 1 medium container Sour Cream (I think it's a 16oz.) 1 large block of Sharp Cheddar Cheese (or two packs of shredded cheese) Seasoned Salt Black Pepper 2 Cups white rice

Cook rice as usual. Preheat oven to 350 degrees. Stir mushroom soup, sour cream, pepper, seasoned salt (to taste) in a large bowl until completely mixed. Set aside. Cut thawed chicken into 1 inch cubes. Stir 3 or 4 tablespoons of mixture in with the chicken until coated. In a medium baking pan, arrange chicken pieces so that each piece is resting in the pan. Bake until all chicken is white and no pink is showing (approx. 5 mins).

Add 2/3 of shredded cheese to soup mixture. Stir well and add to chicken. Stir until all pieces of chicken are loosened from pan. Bake uncovered for 20 mins. Add remainder of cheese as a topping and increase heat to 425. Bake until cheese is browned.

Serve over rice with crackers


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Coconut Chocolate Meringue Bites - Betty Crocker Cookie Book

Ingredients: 3/4 cup butter 1/2 cup brown sugar (packed) 1/2 cup granulated sugar 3 eggs, separated 1 tsp. vanilla 2 cups flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 package (6 oz.) semi-sweet chocolate pieces 1 cup flaked or grated coconut 3/4 cup coarsely chopped nuts 1 cup brown sugar (packed)

Directions: Heat oven to 350 degrees. Grease an oblong pan, 13/9 1/2x2 inches. Mix

butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, egg yolks and vanilla. Beat 2 minutes on medium speed of mixer or 300 vigorous strokes by hand, scraping bowl constantly. Measure flour by dipping or sifting. Blend flour, baking powder, baking soda and salt together, mixing thoroughly. Spread or pat dough in pan. Sprinkle with chocolate chips, coconut and nuts. Beat egg whites until frothy; add 1 cup brown sugar, gradually and beat until stiff. Spread over nuts. Bake for 35 to 40 minutes. Do not overcook, or the meringue will be too dry. Cool, then cut into bars carefully. Makes 40-60 bars.


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This another recipe where the work is done the night before.

Apple And Spice Baked French Toast

1 large loaf French or Italian bread 8 large eggs 3-1/2 cup milk or light cream 1 cup sugar 1 tablespoon vanilla 3 teaspoon cinnamon 1 teaspoon nutmeg 6 to 8 medium-sized cooking apples (Cortland, Macintosh, or Granny Smith) 2 tablespoons butter

Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with corn oil or non-stick spray. Place bread in glass dish, placing tightly together. In separate bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla (by hand, with whisk, for about 30 seconds). Pour one half of egg-milk mixture over bread. Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg-milk mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight.

Next day, preheat oven 350 degrees.

Uncover dish and bake in oven for 1 hour. It will rise high and brown nicely. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm maple syrup.


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Maple Leaves

1 c. butter (no substitutes) 2/3 c. packed brown sugar 1/2 tsp. baking soda 1/4 tsp. salt 1 egg 1/4 c. maple syrup (or maple flavoured syrup) 1 tsp. vanilla 1 c. whole wheat flour 1-1/2 c. all purpose flour Maple Sugar Icing (follows)

Beat butter in large mixing bowl with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt, beat until combined. Beat in egg, syrup and vanilla. Beat in whole wheat flour and as much of

the all purpose flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 3 hours or until easy to handle. Roll each portion of dough on a lightly floured surface till 1/8" thick and cut with floured leaf shaped cookie cutter. Place one inch apart on an ungreased cookie sheet. Bake in a 375' oven for 7-8 min. or until edges are firm. Transfer cookies to wire rack to cool. Spread with icing and place in airtight container and store at room temp for up to 3 days.

Maple Sugar Icing

Stir together 2 c. sifted powdered sugar, a few drops of maple flavouring and 2 tsp. milk. Add additional milk, a teaspoon at a time until icing can be drizzled. Divide into three portions. Using paste food colouring, colour one portion green, one portion gold and one portion dark red. Using a clean small paintbrush, brush some of each colour on each cooled cookie.

Makes about 54 (2-1/2 - 3" cookies


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This is a tasty Chicken 'n Dumplings, southern style, that is easy to prepare and great on cold days!

Boil 4 chicken breasts (with skin) for 60 minutes in:

1 tbs chicken bouillon ½ tsp ground white pepper 1/2 tsp sage 2 medium chopped yellow onions 1/2 tsp dill weed 6 chopped celery stalks w/leaves 2 bay leaves 2 tsp chopped garlic 2 tsp parsley flakes salt to taste.

When you pull the chicken out to cool, make dumplings:

2 c Bisquick Reduced Fat ½ tsp sage 3/4 c skim milk 1 tbs chopped chives 1 tbs olive oil ½ tsp salt

Stir until it turns to dough. Turn out on floured countertop, dust with flour, roll out to 1/8" thick. Cut into thin strips, around ¼" wide, as long as you like.

Bring broth back to boil and put cut up chicken in. Drop dumplings into boiling broth one at a time. DO NOT STIR!!!!! Cover, lower to med-low, and cook for 20 minutes without lifting lid.


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Cauliflower Van Blanc

1 large head of cauliflower cut into wedges 2 cups tomatoes cut into wedges 2 T white wine salt and pepper 1/2 cup melted butter 1/4 cup dry fine bread crumbs 1/2 c grated parmesean cheese

Separate cauliflower into flowers, cook until done, firm not mushy. Butter a casserole dish, place in cauliflower, arrange tomatoes on top around outer edges. Sprinkle wine on top , salt and pepper to taste, add 1/4 cup of butter. Blend bread crumbs and cheese, sprinkle on top . Add remaining 1/4 cup butter to top of casserole. Bake at 350 degrees until top is golden brown. Enjoy!


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This the recipe that made Fanny Farmer's chocolates famous.

Fannie Farmer's 1931 Chocolate Fudge

2 tablespoons butter 4 cups sugar 2 teaspoons vanilla 1 1/2 cups light cream 4 squares chocolate 1/4 teaspoon cinnamon

Melt butter in a pan 8 x 8-inch, add sugar, cream and chocolate, stir gently until chocolate melts. Boil without stirring to 238 degrees or until mixture forms a soft ball when dropped into cold water. Remove from heat, let stand until cool and add flavoring. Beat with a wooden spoon. Pour 3/4-inch thick into a buttered pan and mark in squares


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Spiced Pumkin Bread

1 cup packed brown sugar 1/3 cup shortening 1 cup canned pumpkin 1/4 cup milk 2 cup flour 2 eggs 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon ground cloves 1/2 cup walnut, chopped 1/2 cup raisins

Cream together brown sugar and shortening. Beat in eggs. Add canned pumpkin and milk. Mix. In a separate bowl mix together flour, baking powder, salt, baking soda and cloves. Add flour mixture to pumpkin mixture. Mix. Stir in nuts and/or raisins. Place in greased loaf pan. Bake in oven at 350 degrees. for 55-60 minutes. Cool ten minutes, remove from pan and cool on rack. May be frozen.


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--- Today's Cooking Tip
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Before starting any recipe preparation, read all recipes thoroughly. You'll also save time by assembling ingredients and utensils before you begin.


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1 lb dried lima beans 1 lb smoked sausage (I prefer keilbasa) sliced 1 bunch green onions,chopped 1/2 tsp garlic powder 3/4 tsp tabasco or hot sauce 4 beef bouillon cubes water to cover

Soak beans in water over night or boil for 2 minutes,cover, and let sit for 1 to 2 hrs. Discard soaking water. Combine all ingredients and bring to a boil. Cover and simmer on low for 1 1/2 to 2 hrs, stirring occasionally.

Serve with a salad and rolls or cornbread, or whatever you like.


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Gumbo Ya - Ya

1/4 cup butter 1/2 cup flour 2 large white onions, chopped 6 ribs celery, chopped 1/2 lb Andouille sausage, cooked, peeled and sliced 6 quarts water 4 cloves garlic, minced 2 tablespoons cayenne pepper 1 tablespoon black pepper 2 tablespoons chicken bouillon 1 pound Crawfish tail or crabmeat 1 pound Small shrimp 2 tablespoons File powder Cooked rice

Heat olive oil until almost smoking. Add flour. Stir constantly for 20 minutes until the mixture turns dark amber. Add onions and celery into the roux and saute until they are tender.

Add water and seasonings. Allow mixture to thicken, stirring frequently. Add crawfish tail meat, and sausage.

Simmer 1 1/2 hours. Add shrimp, File powder and stir, cover pot and turn off heat. Leave pot covered until shrimp is cooked (about 6-10 minutes). Makes 1 gallon and serves 8 to 10.


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--- Today's Cooking Tip
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To keep cocoa and chocolate cakes brown on the outside, grease pans and dust with unsweetened cocoa powder instead of flour.


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Use the bourbon that your conscience or pocketbook allows, from Jim Beam to Wild Turkey. Bake around Dec.1st for Christmas Day. You will need a VERY large bowl and a 10" tube pan. (also strong arms, LOL)

Ye Olde Bourbon Cake

1 lb candied cherries (chopped) 8 oz (1 1/2) c light seedless raisins 1 pint of bourbon Combine, cover and let the above set overnight. Drain the fruit, saving the bourbon. 4 cups (about 1 lb) of pecans, chopped 1/2 c cake flour Mix together and set aside. 4 1/2 c sifted cake flour 2 teas nutmeg 1 teas baking powder. Sift together and set aside. In a VERY large bowl, cream until light: 1 1/2 c butter (3 sticks) (may use margarine) 2 1/3 c granulated sugar 2 1/3 c firmly packed brown sugar (1 lb) Separate 6 eggs, set the whites aside and add yolks to creamed sugar mix. Mix together very well and start adding your reserved bourbon and flour mixture alternately, mixing very well after each addition. Beat the reserved egg whites until stiff but not dry. Fold into batter. Fold in soaked fruit and pecans. Pour into a 10" tube pan that has been greased, lined with waxed paper and greased again. Bake in a slow oven at 275* for about 3 1/2 hours. (pick test) Allow to cool, remove from pan and remove wax paper. Fill center of cake with cheesecloth that has been saturated with bourbon, then wrap in foil. Store in a tightly covered container in cool place. May use refrigerator if needed.


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Pumpkin Bread Makes 4 small loaves

2 1/3 cups white flour 1 cup whole wheat flour 2 1/2 cups sugar 1 1/2 teaspoons salt 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg (or less if you prefer) 4 eggs 1 cup oil 2 cups canned pumpkin (1 medium can) 2/3 cup water 1 cup mini chocolate chips, chopped dates, raisins, or chopped nuts (optional)

Pre-heat the oven to 350 degrees. Lightly grease and flour four 1-pound coffee cans or two 8 by 4-inch loaf pans. In large mixing bowl, stir together white flour, whole wheat flour, sugar, salt, baking soda, cinnamon and nutmeg. Make a well in the center. Add the eggs, oil, pumpkin and water. Beat well. Stir in chips, dates, nuts or raisins, if using. Spoon batter into prepared pans. Bake for about 1 hour or until the loaf tests done. Allow loaves to cool in the pans for 10 minutes, then turn them out onto a cake rack to finish cooling. This bread freezes very well for a couple of months.


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Gold and Brown Squash

2 cups cooked Hubbard squash 1 egg, slightly beaten 1/4 cup butter or margarine Salt, pepper 3 T. brown sugar 1/4 cup corn flakes, crushed 1 T. prepared brown mustard

Mix mashed squash with 2 T. melted butter, 2 T. brown sugar, mustard and the egg. Season with salt and pepper. Put in shallow baking dish. Mix corn flakes with remaining melted butter and brown sugar and sprinkle over top. Bake at 350 for 20 to 25 minutes, or until heated through. Enjoy!!!!!!!


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active dry yeast. Active dry yeast is in the form of tiny, dehydrated granules. The yeast cells are alive but dormant because of the lack of moisture. When mixed with a warm liquid (105° to 115°F), the cells once again become active. Active dry yeast is available in two forms, regular and quick-rising, of which the latter takes about half as long to leaven bread. They may be used interchangeably (with adjustments in rising time) and both are available in 1/4-ounce envelopes. Regular active dry yeast may also be purchased in 4-ounce jars or in bulk in some health-food stores. It should be stored in a cool, dry place, but can also be refrigerated or frozen. It should always be at room temperature before being dissolved in liquid. Properly stored, it's reliable when used by the expiration date, which should be stamped on the envelope or jar label. One package of dry yeast is equal to 1 Scant tablespoon dry yeast or 1 cake of compressed fresh yeast.

Red Salsa Wtih Baked Chips

2 medium tomatoes, finely chopped 2 tablespoons onion, finely chopped 1 clove garlic, minced 2 Serano peppers, minced 2 tablespoons cilantro, minced 1 tablespoon lime juice Salt and pepper

Put chopped and garlic in a striner and pour 2 cups boiling water over them; drain thoroughly, discard water. In a medium bowl combine all ingredients. Toss to blend. Cover and refrigerate to allow flavors to blend. Salt and pepper to taste. Makes about 1 cup.

Baked Chips

5 flour tortillas Vegetable oil Chili powder Chipolte powder (smoke jalepeno 15,000 Heat Units)

Preheat oven to 325 F. Brush a baking pan with oil. Cut the tortillas into 8 wedges. Arrange tortilla wedges in a single layer on pan. Brush them lightly with oil. Sprinkle lightly with the seasonings. Bske until lightly browed and crisp.


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Slow Cooker - Company Chicken

8 ounces noodles 3 cups chicken, cooked, diced 1/2 cup celery, diced 1/2 cup green pepper, diced 1/2 cup onion, diced 4 ounces mushrooms, canned, drained 1/2 cup chicken broth 1/2 cup parmesan cheese 2 tablespoons butter, melted 1 cup sharp cheddar, grated 1/2 teaspoon dried basil 1+1/2 cups small curd cottage cheese 1 can cream of chicken soup Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on low for 6-10 hours. Can cook on high for 3-4 hours. Serves 6


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--- Today's Cooking Tip
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Zucchini, yellow crookneck, and straightneck squash share many of the same qualities and may be interchanged in most recipes.


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FISH STEW FISHERMEN WAY- "BRODET"

750 gr-1kg blue sea fish (sardelle, mackerel, tunny, sprats) 300-400gr onion 500 gr tomatoes 4 cloves of garlic 1/2 bunch of parsley and 1/2 bunch of celery leaves salt pepper 2-3 tablespoons wine vinegar 2 dl oil water as needed

Clean fish, wash and drain. Chop onion finely. Put onion into a bigger pot, place pieces of prepared fish over, add salt and pepper. Put washed tomatoes cut into rounds over the fish. Sprinkle all with chopped garlic, crudely chopped parsley and celery, pour in oil and vinegar and barely cover with water. Shake "brodet" occasionaly, but do not stir. When all is tender, draw aside and cool a little. With this fish stew serve polenta.


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CURRIED APPLE SPREAD

4 oz neufchatel cheese,softened 1 tsp finely shredded orange peel 1 Tb orange juice 1/2 tsp curry powder 1/4 of a medium apple, finely chopped Mini bagels

In a mixing bowl, combine cream cheese, orange peel, orange juice and curry powder. Gently stir in apple.

Serve with mini bagel halves toasted. 6 servings


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RYE PARTY PUFFS

1 c water 1/2 c butter 1/2 c flour 2 tsp dried parsley flakes 1/2 tsp garlic powder 1/4 tsp salt 4 eggs Caraway seeds

Corned beef filling: 16 oz cram cheese, softened 5 oz thinly sliced cooked corned beef, chopped 1/2 c mayonnaise 1/4 c sour cream 2 Tb minced chives 2 Tb diced onion 1 tsp horseradish mustard 1/8 tsp garlic powder

In a saucepan over medium heat, bring water and butter to a boil. Add flours,parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Sprinkle with caraway.

Bake at 400 for 18 minutes until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.

In a mixing bowl, combine the first eight filling ingredients; mix well. Split puffs; add filling. Refrigerate. 4 dozen.


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Easy 2-step Pumpkin Cake (mix and bake)

4 eggs 1 cup oil 2 cups sugar 2 cups pumpkin salt 2 tsp. Cinnamon 1 tsp. Baking soda 1 tsp. Baking powder 2 cups flour nuts, if desired.

Beat all ingredients together. Bake at 350º for 25-30 minutes. Great without icing! Serves: 18


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Frittata's are easier to cook than an omelet, because you do not turn them over.

Frittata Delight

2 tablespoons (1/4 stick) butter 8 ounces mushrooms, sliced 8 large eggs 2 green onions, sliced 2 ounces shredded Swiss cheese Scant 1/8 teaspoon dill, dried Salt and pepper

Preheat broiler. Melt butter in heavy 10-inch oven-proof skillet over medium heat. Add mushrooms and sauté until golden brown, about 8 minutes. Beat eggs, dill and green onions to blend in bowl. Season with salt and pepper. Pour egg mixture over mushrooms and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Arrange cheese atop frittata. Broil until cheese melts and bubbles. Slide frittata onto plate and serve. Serves 4.


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Marmalade Stuffed French Toast

Eight 2-1/2 x 4-1/2 x 1 inch thick slices French bread 4 ounces cream cheese, room temperature 1/2 cup orange marmalade 4 large eggs 1 cup milk 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 tablespoons ( butter or margarine

Preheat oven to 300 degrees. Place baking sheet in oven. Cutting through top crust of each bread slice, make a 4-inch long by 2-inch deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.

Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg in a pie plate. Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 Tablespoon butter in large, nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 slices, egg mixture, and 1 Tablespoon butter. Serves 4.


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--- Today's Cooking Tip
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To make your own croutons cut day-old white bread into small cubes. Saute' in a little olive oil and butter in a skillet over medium heat, tossing frequently until crisp and golden, about 5 minutes. For extra flavor, add a little finely chopped garlic or chopped fresh herbs.


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Banana Bread.

2/1/4 cups flour 1/2/3 cups sugar 1/1/4 tsp. baking powder 1/1/4 tsp baking soda 1 tsp. salt 2/3 cups shortening 2/3 cups buttermilk 3 eggs 1/1/4 cups mashed bananas 2/3 cups chopped nuts 1-3oz. pkg of vanilla or banana cream instant pudding mix. preheat oven to 350. (Tthis is the part I like) Mix all ingredients together in a large bowl. mix well. pour into 2 well greased 9x5 loaf pans. bake 35-45 minutes or until loaves test done.


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HOT CHOCOLATE MIX

2 cups powdered milk 1/4 cup cocoa 1 cup confectioners' sugar Dash of salt For a richer mix, add 1/3 cup powdered non-dairy creamer and /or 1 to 2 tablespoons of malted milk powder. (I always do this-----treat yourself.) To use, stir about 4 tablespoons of the mix into a cup of boiling water. Store powder in a tightly covered container. For an added treat to your hot chocolate, add a dash of whipped topping, vanilla ice cream or a couple of marshmallows (or a "bunch" of small marshmallows). THIS MAKES A NEAT LITTLE CHRISTMAS GIFT FOR FRIENDS. PLACE IT IN A PRETTY LITTLE CONTAINER OR DECORATE ONE YOURSELF!


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This is a Ukranian cookie recipe. Magyar's (Kremes Kilfi), Poles (Koleche) and Russians (Koachli), all make similar variations.

Kolechka - Cream Cheese Cookies

1 cup butter or margarine, at room temperature 8 ounces cottage cheese Or 1 8-ounce package cream cheese, at room temperature 1/4 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt Thick jam such as apricot or prune Confectioners' sugar

Cream butter and cottage cheese until fluffy. Beat in vanilla extract. Combine flour and salt; add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 thickness on a floured surface. Cut out 2-inch circles or other shapes. Place on ungreased baking sheets. Make a "thumbprint" about 1/4 inch deep in each cookie. Fill with appricot jam. Bake at 350 F 10 to 15 minutes, or until delicately browned on edges. Cool and sprinkle lightly with confectioners' sugar.


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Chocolate-Express Fudge Pie

1 9-inch pie crust 1/2 cup unsalted butter, cut up 2 ounces unsweetened chocolate, coarsely chopped 1 ounce semisweet chocolate, coarsely chopped 3 eggs 1 1/3 cups sugar 3 tablespoons light corn srup 2 tablespoons sour cream 1 tablespoon instant expresso powder 1 teaspoon vanilla extract

Toppping 2 cups whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract

Position oven rack to lower third of oven. Preheat to 350 F. In a small saucepan, combine butter, unseetened chocolate, and semisweet chocolate. Heat over low heat until melted. Set aside to cool. In medium bowl, combine all remaining filling ingredients, beat until well blended. Stir in melted chocolate butter mixture. Pour into pie crust. Bake on preadjusted oven rack in lowere 1/3 of oven 35 to 40 minutes or until filling puffs up bu center is still slightly wobbly. Cool on wire rack. In large bowl, beat whipping cream on high speed until cream begins to slightly thicken. Add sugar and vanilla; beat until soft peaks form. Store in refigerator.


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--- Today's Cooking Tip
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Yeast bread dough rises more rapidly at higher altitudes and can overrise easily. Allow dough to rise for a shorter time.


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Lamb Curry

Ingredients

1-1/2 lb Lamb stew cubes 2 tsp hot Curry powder 1 tb Coriander seeds 1 tbl ground Coriander 1/2 tsp ground Cumin 1/4 tsp ground Cinnamon 2 tb Oil 2 Garlic cloves, crushed 1/4 tsp ground Ginger 1 tbl tomato paste 1/4 tsp Chili (pure) powder 1 tbl shredded coconut 1/4 teaspoon ground Nutmeg 1 tbl flour 1 teaspoon lemon juice 1-1/2 cups chicken stock 2 tablespoons raisins 1/4 teaspoon Salt 1 med Onion, chopped Salt and pepper

Instructions

1. Heat oil in a large skillet. Add lamb, onion and garlic. Saute 4 minutes. 2. Stir in salt, tomato paste, lemon juice, coconut, raisins and stock. Simmer 30 minutes or until lamb is tender. Salt and pepper to taste. Refrigerate overnigth. 3. The next day, heat curry in a medium saucpan; bring to a boil. Serve with hot cooked rice. 4 servings.

NOTE: This curry is very mild. If you prefer a spicier one, add 1 coarsely chopped chili pepper tied in a cheese coth bag.

Thanks Grandpa!!!


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Chicken Breasts Zelda

4 boneless skinless chicken breasts 1/2 tsp. salt 1/2 tsp. freshly ground pepper 1 tbsp. butter or vegetable oil 1 tbsp. butter or margarine 3 tbsp. chopped green onion Juice of half lime or lemon 2 tbsp. brandy (optional) 3 tbsp. chopped fresh parsley 2 tsp. dijon mustard 1/4 c. chicken broth Place chicken breast halves between sheets of waxed paper and pound slightly with flat side of mallet. Sprinkle with salt and pepper. Heat oil and butter together in large frying pan. Cook chicken over medium high heat for 4 min. each side. Place in serving dish and set in warm oven. Add onions, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth, stirring until sauce is smooth. Pour over warm chicken and serve with noodles or new potatoes and a salad. Serves 4.


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Easy 2-step Pumpkin Cake (mix and bake)

4 eggs 1 cup oil 2 cups sugar 2 cups pumpkin salt 2 tsp. Cinnamon 1 tsp. Baking soda 1 tsp. Baking powder 2 cups flour nuts, if desired.

Beat all ingredients together. Bake at 350º for 25-30 minutes. Great without icing! Serves: 18


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Hungarian bacon is not smoked. It dry cured with a coating of paprika. In this dish the cabbage becomes sweet tasting. We have a bowl of soup, some buttered pumpernickel bread and have a complete meal with this.

Kaposztas Taszta - Fried Cabbage and Noodles

1 large head of cabbage, 2 pounds finely chopped 12 ounces wide egg noodles 2 strips bacon, cut crosswise in to 4 strips each* 1 tablespoon salt 1/8 teaspoon white pepper 1/8 teaspoon Sweet Hungarian Paprika

Place the chopped cabbage in a bowl and sprinkle with salt and mix, set aside 30 minutes. Squeeze all water out of cabbage and put on paper towels to dry.

In a large skillet render (cook the fat out) the bacon. Over medium heat add the cabbage and sprinkle with the pepper and paprika, Saute stirring until cabbage is sofy and lightly browned. Meanwhile cook the eggs noodles according to package directions. Drain and leave in colander. Place the cooked cabbage in a bowl, add the noodles and mix. Serve immediately. Serves 4 to 6. *To get a more authentic taste, blanch the bacon first to get red of the smoky flavor.

Crab and Cheese Casserole

2 tablespoons vegetable oil 1 cup sliced celery 1/2 cup sliced onions 1/2 cup thinly sliced carrots 1/2 cup sliced mushrooms 1/4 cup diced green pepper 1 28-ounce can whole tomatoes, drained 1-1/2 cups fresh or frozen flakes crabmeat 1 cup cooked brown rice 1 bay leaf 1/2 cup (2-ounces) grated sharp cheddar cheese 1/4 teaspoon salt

Heat oil in Dutch over or other oven proof fish. Saute celery, onion, carrot, mushroom and green pepper until onion is transparent. Add remaining ingredients, except cheese. Let simmer 5 minutes. Remove bay leaf. Sprinkle with cheese. Bake 20 minutes at 350 F. Serve over noodles. 6 Servings


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--- Today's Cooking Tip
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Place aluminum foil under the napkin in your roll basket and the rolls will stay hot longer


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Chocolate Mousse Cake

Source: Chef Israel Aharoni

mousse: 4 oz semi-sweet chocolate 1/3 cup heavy cream 3 tbs sugar 2 eggs, separated

Melt chocolate with cream in a small pot over low heat. Add sugar and egg yolks and stir. Remove from heat and let cool a little. Beat egg whites stiff and carefully fold into chocolate mixture. Chill for several hours.

cake: 4 eggs 1/2 cup + 2 tbs (125 g) sugar 1 heaping cup (125 g) cornstarch 2 tbs cocoa powder

Beat eggs and sugar in a double boiler for a few minutes until light and creamy. Remove from heat, add cornstarch and cocoa and mix well. Spoon batter into a greased and floured 10'' springform pan. Bake in low heat (300-320 F) for 30 minutes. Check if done with a toothpick in the middle. Cool and take cake out of the pan.

1 1/2 cups heavy cream 2 tbs sugar 3-4 tbs sliced blanched almonds some chocolate curls for garnish

Whip cream with 2 tbs sugar. Cut the cake into two layers, spread the mousse evenly on one layer and cover with second layer. Cover top and sides with whipped cream and garnish with almonds and chocolate curls.


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BOURSIN POTATOES

2 cups heavy cream 2/3 cup Boursin Cheese with black pepper (see recipe below.) 2 tablespoons minced shallots 1 clove garlic, minced 2 - 1/2 lbs. "new potatoes," scrubbed and sliced 1/4 inch thick salt and freshly ground black pepper 2 or more tablespoons snipped chives if you have them 2 or more tablespoons snipped parsley

Generously butter a 13x9x2 - inch baking dish. In a heavy, 1-1/2 quart saucepan, heat cream, Boursin cheese, shallots, and garlic over medium heat, stirring until cheese melts. Preheat oven to 400 degrees. Arrange half of the potatoes in the baking dish in slightly overlapping rows. Generously season with salt and pepper. Pour half of the cheese mixture over the potatoes. Sprinkle with the chives if you have them. Repeat layering with the remaining potato slices, salt and pepper, and cheese mixture. Bake uncovered one hour until potatoes are tender and top is golden-brown and moist. Check at forty-five minutes. Do not overcook. Sprinkle with parsley.

Absolutely to die for! TIP: Leftovers, if any, freeze beautifully. Put remaining potatoes in refrigerator and when they are cold and "set up," simply cut into individual-sized servings, lift out of container with spatula or egg turner, wrap in plastic, put into Ziploc bags, and freeze until needed. This way you can get out one serving or as many as you want without having to defrost the entire amount for a small portion.

YIIELD: Makes 8 to 10 servings

Boursin Cheese with Black Pepper

This recipe is included primarily for the preparation of the Boursin Potatoes; however, it is good enough to "stand alone." I like it as an hors d'oeuvre served on crackers or cocktail wafers. It keeps almost indefinitely under refrigeration, but it should be served at room temperature. It is really good!

3 cloves garlic, minced 1/2 teaspoon salt 1 pkg. (8 oz.) cream cheese, room temperature 1/4 cup butter, room temperature 2 tablespoons finely snipped parsley 2 tablespoons coarsely ground black pepper

In a small bowl, make a paste with the pressed garlic and salt. Combine with the cream cheese, butter, parsley, and pepper until smooth. A mini food processor is perfect for doing this. Cover and store up to two weeks in the refrigerator.

TIP: To serve as an hors d'oeuvre, transfer cheese to a 2 cup ovenproof bowl or ramekin and bake in a 350 degree oven for about ten minutes or until warm. Serve with crackers, croustades, or as a filling for hors d'oeuvre puffs. YIELD: Makes about 1-1/3 cups.


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CURRIED APRICOT PORK CHOPS 4 3/4-inch-thick pork loin chops 1 egg, beaten 3/4 cup dry breadcrumbs 1 16-ounce can apricot halves 2 tablespoons 1/2 teaspoon curry powder 1 tablespoon margarine

Dip chops in egg; dredge in breadcrumbs. Brown in hot oil; place in shallow 2-quart baking dish. Drain apricots, reserving juice. Combine juice, brown sugar, and curry; pour over pork chops. Place apricots aroun chops. Dot with margarine. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until tender. 4 servings.


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Lebbencsleves - Hungarian Pasta Soup

5 cups water 1 onion, finely chopped 3 medium-sized potatoes, cut into 1/4-inch cubes 2 green bell peppers, chopped 2 medium tomatoes, chopped Fat rendered from 1 thick slice of bacon or 2 thin slices 4 ounces broken pasta (Spagehetti) 1/2 teaspoon Sweet Hungarian Paprika Salt and pepper

Fry the onion gently in half the bacon fat until pale yellow. Remove from the heat and stir in the paprika. Add the potatoes, peppers, tomatoes, and salt and pepper to taste. Add 1 quart of water, bring to the boil and simmer until the potatoes are cooked.

Brown the pasta in the rest of the bacon fat until they turn golden-yellow, then cook them in the soup until they soften. Serves 4


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Slow Cooker - Curried Beef

2 pounds lean beef round, trimmed Of fat and cut in 2-in cubes 1 tablespoon curry powder 1 teaspoon cumin seeds 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon ground gloves 1 teaspoon allspice 1 clove garlic, minced 1 lemon, juiced 1 tablespoon raisins 1 tablespoon light soy sauce 2 teaspoons cornstarch 1/4 cup cold water Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired. Makes 8 servings,


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--- Today's Cooking Tip
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When breading chicken pieces before frying, take the time to refrigerate the coated chicken for at least 30 minutes. The chilling sets the crust and keeps it on the chicken.


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Moroccan Baked Chicken

4 skinless boneless chicken breasts 1/2 cup fresh coriander leaves, washed and dried 1/2 cup fresh parsley leaves, washed and dried 1/4 cup fresh lemon juice 2 teaspoons paprika 2 teaspoons ground cumin 1/4 teaspoon hot pepper flakes 1/4 teaspoon cinnamon 2 cloves garlic, peeled 1/4 cup olive oil Salt and pepper to taste

Pre-heat oven to 425 degrees. Cut four diagonal slits, each about 1/2 inch long, on smooth side of each chicken breast. Sprinkle chicken with salt and pepper. Chop coriander with parsley in food processor. Add lemon juice, paprika, cumin, pepper flakes and cinnamon. Add garlic and process until finely chopped. Transfer to a glass bowl and whisk in olive oil. Reserve 2 tablespoons of this marinade; coat chicken with remainder. Place in a single layer on a baking sheet. Bake 20-25 minutes, until chicken is no longer pink inside. Top with reserved marinade before serving. Serves 4.

Thanks Stacy!!!


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From Tracy Smith in California.

Tortilleni Casserole A creamy white sauce and a crispy topping make packaged tortellini something special. ~*~*~*~*~*~*~*~*~*~**~*~*~*~*~*~ 1 pkg. (16oz) cheese or beef filled tortellini 2 Tbs. butter 3 Tbs. all-purpose flour 2 cups low-fat milk 1 tsp. worchestershire sauce 1/4 tsp. salt 1/3 cup dry bread crumbs 1/3 cup grated Parmesan cheese Heat oven to 350º. Butter a shallow 2 qt. casserole dish. Cook pasta according to package directions. While pasta is cooking, prepare sauce. In small saucepan, melt butter over med. heat. Add flour and stir constantly for 1 minute, until a smooth paste forms. Slowly add milk, whisking with a wire whisk until smooth, Cook 3-4 minutes, until sauce bubbles and thickens. Stir in Worchestershire sauce and salt. Remove from heat. Drain pasta and return to pot. Toss with white sauce and transfer to prepared casserole; sprinkle with breadcrumbs and cheese. Bake 5-10 minutes, or until top is golden brown. Let stand 5 minutes before serving. Thanks TracyLSS!!!


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Forgotten Chicken

3 1/2 to 4 pounds chicken pieces (any type you like or a whole chicken, cut up) 1/4 cup margarine, melted 1 can condensed cream of mushroom soup 1 can condensed cream of chicken soup 1 can condensed cream of celery soup 1 soup can hot water 1 cup regular, uncooked rice (not quick-cooking rice) 1 8-oz can mushrooms (sliced or pieces), drained

Heat oven to 275. Spray a 9x13 inch baking dish with cooking spray.

Mix melted margarine, soups and hot water in prepared baking dish until well-blended. Stir in rice and mushrooms. Lay chicken pieces, skin side up, on top of rice mixture. Place the casserole in the preheated oven and forget about it for three hours. Serves 4-6.

Note: Bone-in chicken pieces are recommended, as boneless pieces tend to get too dry.


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---- There are many recipes for Eggplant Caviar, like Texas Caviar for instance. Any way you slice it (ouch!) it is good.

Baklazhannaia Ikra - Russian Poor Man's Caviar

1 medium eggplant, 1 1/2 - 1 3/4 pounds 3 tablespoons olive oil 1 cup onion, finely chopped 1/2 cup green pepper, finely chopped 1 large tomato, finely chopped 1/2 teaspoon sugar 2 teaspoons salt 2 tablepoons lemon juice ground pepper Bake eggplant at 375 F. about 30 minutes, turning once, or until tender. Peel and chop. Sprinkle chopped eggplant with salt to taste and let stand 1-2 hours in a colander to drain. Heat 2 tablespoons olive oil in large skillet. Add eggplant, onion and tomato and cook over low heat until eggplant is tender. Add remaining 1 tablespoon oil, lemon juice and salt and pepper to taste. Continue to cook over low heat, few minutes to blend flavors. Chill 1 hour before serving on dark pumpernickel bread slices. Makes 3-1/2 cups or 8 appetizer servings.


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Football Casserole

2 pounds cooked ground chuck 1/2 cup milk 1 10-ounce can Cheddar cheese soup 1 large onion sliced thin 1 12-ounce package frozen French fries 1 10-ounce can mushroom soup 1 to 2 cups grated cheese

Place cooked ground chuck in bottom of 9 X 13 inch baking pan, cover the meat with thinly sliced onions, spread 1 can mushroom soup that has been diluted with 1/4 can milk, then spread 1 can Cheddar cheese soup that has been diluted with 1/4 can milk over the mushroom soup. Place frozen French fries on top of these layers and sprinkle grated cheese over the French fries. Bake in 350 degree oven for 45 minutes. (May be made ahead of time except for adding the French fries.)


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--- Today's Cooking Tip
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If you run out of tomato sauce, you can substitute 3/4 cup of tomato paste plus 1 cup of water for every 2 cups of tomato sauce.


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BROCCOLI SALAD

Dressing: 1 1/2 cups mayonnaise 1/3 cup sugar 1/3 cup seasoned rice vinegar

Salad: 3 bunches broccoli flowerettes (raw) I usually buy the broccoli in a bag 5 or 6 slices of bacon, fried (crispy then crumble) 1/2 red onion cut in rings or chopped 1 cup sunflower seeds (shelled naturally!!! LOL) 1 cup raisins

Make dressing ahead of time and refrigerate. Mix all the salad ingredients together. Just before serving stir the dressing and put on the salad. Salad will need to be stirred occasionally as the dressing will accumulate in the bottom of the bowl. Serves 4.


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CHICKEN AND PORK ADOBO - Filipino chicken and pork with garlic

Adobo is the national dish of the Philippines. Most warm-weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic.

Ingredients 1 lb. chicken, cut up 2 lb. pork butt, cut into cubes 6 cloves of garlic, crushed 2 tbl. soy sauce (or more to taste) 1/2 tsp. ground black pepper 1 tsp. salt 1 cup water 1 cup distilled vinegar 2 bay leaves cooking oil

Method Put vinegar, bay leaves,salt, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. and brown them over medium-low heat (about 5 minutes). Add the chicken, pork; to the frypan and brown it over medium-high heat (about 5 minutes). Add the garlic. Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer. 6 Servings.


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Halibut in Zesty Tomato Sauce

Ingredients 6 (6-ounce) halibut fillets (about 1-1/2 inches thick) 1 (14-1/2-ounce) can plum tomatoes, undrained and chopped 2-1/2 quarts water 2 cups sliced onion 1 cup coarsely chopped celery 1/3 cup chopped carrot 1 tablespoon white vinegar 4 black peppercorns 2 bay leaves 2 tablespoons vegetable oil 4-1/2 cups sliced onion 1 cup chopped green bell pepper 2 tablespoons all-purpose flour 1/4 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon dried oregano 3 cups hot cooked rice 6 lemon wedges

Instructions 1.Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 20 minutes. Add halibut; simmer 10 minutes. Remove from heat; let stand 20 minutes. 2. Heat oil in a large saucepan over medium heat. Add 4-1/2 cups onion and bell pepper, and saute 5 minutes or until tender. Stir in flour. Add tomatoes and oregano; cover, reduce heat, and simmer 15 minutes. 3. Remove fish from cooking liquid with a slotted spoon; drain well. Discard cooking liquid and solids. Sprinkle fish with salt and black pepper. Arrange over rice. Top with tomato sauce. Serve with lemon wedges. Yield: 6 servings (serving size: 5 ounces fish, 1/2 cup rice, and 1/2 cup sauce).


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---- This is a simple to prepare fish dish.

Lemon Roll Ups

1/3 cup butter 1/3 cup lemon juice (concentrate ok) 2 chicken bouillon cubes 1 teaspoon Tabasco sauce 1 cup cooked rice - white, brown, long grain, your choice 1 10-ounce pack frozen broccoli floweretts, thawed and chopped 1 cup shredded sharp cheddar cheese (4 to 5 ounces) 8 fish fillets (2 pounds); fresh is best; any kind (I have used sole,flounder and hake) Paprika

Preheat oven to 375 degrees. In a small sauce pan, melt butter; add lemon, bouillon, and Tabasco. Heat slowly until bouillon dissolves; set aside. In medium bowl, combine rice, broccoli, cheese, and 1/4 cup lemon butter sauce. Mix well and place broccoli mixture equally among fillets. Roll up and place seam-side down in shallow baking dish. Pour remaining sauce over roll-ups. Bake 25 minutes or until fish flakes with a fork. Spoon sauce over individual servings. Garnish with paprika. Refrigerate leftovers. Great reheated in the microwave.


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Lemon/Walnut Breakfast Cake

3/4 cup butter 3/4 cup sugar 2 eggs 1-1/8 cup of flour 1/8 teaspoon baking soda 1/8 teaspoon salt 3/8 cup buttermilk (or regular milk with 1 teaspoon of lemon juice). Grated rind of 1/2 lemon Scant 1/2 cup of chopped walnuts

Cream butter with sugar; add eggs, one at a time. Mix well between additions. Combine dry ingredients and add to butter mixture. Add buttermilk and mix well. Add nuts and lemon rind. Mix well.

Place in 9 x 5 greased loaf pan. Bake in preheated oven for 30 to 35 minutes at 350 degrees. Test with toothpick. Remove from pan and glaze while still warm.

Glaze: Combine juice of 1/2 lemon with 3/8 cup sugar. Spread over top of cake. Cool cake completely and wrap. Will keep 2 or 3 days.


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--- Today's Cooking Tip
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Place a few pieces of dry bread in the broiler pan when broiling meats to soak up dripping fat. This can eliminate smoking fat as well as reduce the chance that the fat will catch fire.


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This is a very flavorful stew because it uses the chicken liver for flavoring. Be sure to saute the chicken pieces over high heat. This will render as much fat as possible from the skin which is then discarded. The chicken breasts need to be halved in order to provide uniform pieces for cooking.

Chicken stew with rosemary and bacon

2 slices thick-cut bacon, minced 1 3 to 4-pound chicken, skinned and cut into 10 pieces (cut breasts in half and reserve liver) Salt and freshly ground black pepper 4 tbl high-quality olive oil 1 lg onion, peeled and sliced 1 chicken liver, minced 2 bay leaves 1 tsp fresh rosemary, minced 4 whole cloves 1 tbl tomato paste 2/3 cup white wine 1 3/4 cups chicken broth, homemade preferred 1/2 tsp salt or to taste 1. Heat a large, heavy Dutch oven (cast-iron preferred) over medium/high heat. When hot, add the bacon and cook until brown and crisp, stirring frequently. Drain on paper towels and reserve. Season the chicken with salt and pepper. Pour off all but 1 tablespoon fat and add 2 tablespoons olive oil. When hot, add the chicken pieces and brown in batches if necessary until deeply browned on all sides. (Use lots of heat and render as much of the fat in the skin as possible.) Remove and reserve. 2. Pour off fat and add 2 tablespoons olive oil. When hot, add the onion, chicken liver, bay leaves, rosemary and cloves and cook about 7 to 8 minutes or until the onion is soft and translucent. Add the chicken and bacon pieces back to the skillet. Add the tomato paste and half of the wine and stir to coat the chicken. Add the rest of the wine and the broth and scrape the bottom of the pan with a wooden spoon. Simmer for 15 to 20 minutes, stirring occasionally. Check the chicken for doneness. If not cooked, simmer another 5 minutes or so. Add salt and pepper to taste and check seasonings. Remove chicken to a bowl and cover to keep warm. (At this point, you can degrease the sauce if you like by straining it into a fat separator or by letting it sit for a few minutes in a glass measuring cup and spooning off the fat that rises to the top.) Simmer sauce another 8 to 10 minutes or until thickened. Remove the bay leaves and cloves. Add back the chicken pieces, heat through, and serve at once. Serves 4 to 6.


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14 Carrot Gold Soup

12 large peeled carrots, sliced 2 c. chopped onion 1 stick of butter 4 c. chicken stock 1 c. freshly squeezed orange juice Salt and Pepper to taste Orange zest

Melt butter in pot and add chopped onion. Saute until onion starts to brown. Add carrots and stir. Pour in chicken broth and let simmer for 30 minutes until carrots are tender. Strain carrots out and reserve broth in pot. Puree carrots in food processor in batches (or use a handy hand blender) and return to pot. Add orange juice and season with salt and pepper. Add zest right before serving. Serves 6-8 lucky guests.


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Snickerdoodle - Schnecken noodles - Snipdoodles

Snipdoodles

1 stick unsalted butter, softened 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 1/4 cup milk 3 cups flour 3/4 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 3 tablespoons sugar 1 tablespoon cinnamon

1. Beat the butter and sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir. In a separate bowl, whisk together the next five ingredients (flour through nutmeg) and then stir into the butter/sugar mixture. Chill dough for 2 hours. Heat oven to 350 degrees. Line two cookie sheets with parchment paper. 2. Shape dough into large, walnut-size balls, about 1 1/4 inches in diameter. Mix together sugar and cinnamon in a small bowl. Dip tops in sugar-cinnamon mixture. Place 3 inches apart on lined baking sheet. Bake for about 12 minutes. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cool, the cookies will firm. Yields 20 to 24 cookies.


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This dessert is a variation of the well-known French upside-down carmel apple tart, tarte Tatin. Instead of making a puff pastry dough, we used frozen puff pastry.

Apple Upside-Down Pie

1/4 cup butter, cut up 6 tablespoons brown sugar 6 medium, firm apples (Cortland, Golden Delicious), peeled, cored each cut into 12 wedges 1 sheet frozen puff pastry, thawed

Preheat oven to 400 F. Place butter and brown sugar in 8-inch baking pan. Put in oven until butter is melted. Stir mixture; return it to the oven 6-7 minutes. Remove from oven. Stir, spread evenly over bottom of pan. Arrange apples evenly over mixture.

Unfold puff pastry; place on top of apples. Holding pastry down on apples and using a spatula, push the edges down between the apples and baking dish. With the tip of a knife, poke a hole in the center of pastry.

Bake 40 to 45 minutes or until pastry is golden brown. Cool completely on a wire rack.


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This tangy chicken casserole will appeal to those that like savory foods. Delicious!!

Chicken With Sesame Seeds Casserole

1 3-pound chicken, cut up 1 tablespoon dried onion 1/2 cup flour 1/4 teaspoon garlic powder 2 teaspoons salt 2 tablespoons brown sugar 1/2 teaspoon pepper 1/2 teaspoon ground ginger 1 teaspoon paprika 3/4 cup red wine 3 tablespoons butter 1 1/2 tablespoons toasted sesame seeds* 2 tablespoons soy sauce

In a bag mix the flour, salt, garlic powder, pepper and paprika, Shake the chicken pieces in the flour mixture to coat. Preheat oven to 350 F. In a heavy skillet melt the butter and lightly braise the chicken pieces. Arrange the chicken in a casserole dish. In the skillet that you braised the chicken in, add the brown sugar, ginger, onion, garlic, red wine and soy sauce to the remaining butter. Stir the mixture. Pour over the chicken in the casserole dish. Sprinkle the toasted sesame seeds on top. Cover the casserole dish and bake 45 minutes to one hour. Serves 4 - 6. Serve over rice with a green vegetable.

*To toast white or natural sesame seeds heat a skillet over medium heat. Add the sesame seeds and contiuously stir until they are golden, 1 to 2 minutes.


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-- Today's Cooking Tip
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Most soups freeze well, except those containing cheese, cream, or other dairy products since they may separate and curdle when thawed and reheated. Freeze soups without these particular ingredients, then add when gently reheating. Freeze soups in individual microwave-proof containers for a quick microwaveable lunch or snack.


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Kolachki - Russian Cookies

My favorite fillings are poppy seed and walnut. A recipe for the walnut filling is included. The poppy seed filling can be found canned (Solo brand) in either the canned fruit or cake section of most grocery stores.

Dough: 1/2 lb cream cheese, at room temperature (Low Fat tastes good too) 1/2 lb butter, at room temperature 3 cups flour 12 oz poppy seed filling (1 can), OR make the walnut filling.

Walnut filling: 1 lb finely ground walnuts 1 egg 1 cup sugar water

Procedure

1.Mix butter and cream cheese until smooth. Add flour, and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer. 2.Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary. 3.Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick. 4.Cut dough into squares or circles using cookie or biscuit cutter. 5.Add about a teaspoon of filling. Roll squares into "logs". Fold circles over and seal with a fork. 6.Bake at for 10-15 minutes or until lightly browned.

Procedure filling:

1.Mix all ingredients together. 2.Add water to obtain a sticky consistency.

Notes: The kolachki are delicate, so do not throw them in a plastic bag or pile high in a jar as you would cookies. The kolachki can be frozen.


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Caldo De Puerco

2 pounds pork spareribs -- cut in half crosswise & apart at bone salt and pepper -- to taste 8 cups water 3 cups carrots -- sliced 1 turnip -- peeled & cubed 1 large onion -- chopped 2 tablespoons chili powder 1 tablespoon salt 1 clove garlic -- minced 1 teaspoon cumin seed 1/2 teaspoon anise seed 1/4 teaspoon pepper 4 to 5 cups shredded cabbage

Sprinkle ribs with salt and pepper. Arrange in shallow baking pan. Bake at 450 F. for 25 minutes, until well browned. Pour off fat. Transfer browned ribs to large saucepan. Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, anise seed and pepper. Bring to boil. Reduce heat and cover. Simmer for 2 hours until meat is very tender. Skim fat. Stir in cabbage. Cook for 5-10 minutes longer. Serves 6 Serving Ideas: Serve with thick slices of French bread.


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Pavlova

4 egg whites, at room temperature 5ml (1 tsp) vanilla 1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice 1ml (1/4 tsp) salt 250ml (1 cup) sugar 250ml (1 cup) whipping cream (whipped) 500ml (2 cups) mixed fresh fruit (including the traditional New Zealand kiwifruit)

Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil. In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.

Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days.

To Serve: spread whipped cream in centre of shell and top with fresh fruit (don't forget the New Zealand kiwifruit!) Chill until serving time.


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Apple Fritters

1 egg, slightly beaten 1/2 cup milk 1 medium apple, peeled, cored and chopped to make 1 cup 1 tablespoon cooking oil 1 cup all-purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1 teaspoon cinnamon, divided 1/4 teaspoon salt 1/2 cup confectioner's sugar Oil for deep frying

Heat 2 to 3 inches oil to 375 F in deep fryer or deep saucepan. Combine egg and milk in large bowl. Stir in apple and 1 tablespoon cooking oil. Combine flour, granulated sugar, baking powder, 1/4 teaspoon cinnamon and salt. Add to egg mixture. Stir until just mixed. Drop by tablespoonfuls, a few at a time, into oil. Fry about 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted spoon. Drain on paper towels.

Combine confectioners' sugar and remaining 3/4 teaspoon cinnamon on sheet of plastic wrap or wax paper. Roll fritters in mixture. Serve warm. Serves 4.


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Overnight Bacon Casserole

1 pound sliced bacon 8 slices whole wheat bread 6 eggs 1 1/2 cups milk 1 cup, 4 ounces, shredded Cheddar cheese 1/2 teaspoon dry mustard

Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; remove to paper toweling. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside. Beat eggs until foamy; stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish. Cover tightly and refrigerator overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean. Serves 4.


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-- Today's Cooking Tip
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Cooking pasta al dente, or firm to the bite, preserves some of the vitamins and minerals that are lost into the cooking water with longer cooking times.


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Holiday Cheeseballs

8 oz extra sharp cheddar cheese 8 oz medium cheddar cheese 8 oz mild cheddar cheese 8 oz cream cheese 2 cups chopped pecans 1 med sweet onion choped very fine 2 stalks celery chopped very fine

Grate blocks of cheese. mix all cheeses together in lg mixing bowl along with celery,onion and 1/2 cup pecans. Mix well and for 4 lg or 6 med sized balls. roll in remaining pecans and wrap in cellophane wrap and refridgerate.

I use colored wrap and tie with ribbon and give as gifts...friends love it!!!


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Green Beans With Blue Cheese & Almonds

5 cups (about 1 lb) fresh green beans, cut in 1-inch pieces 2 cups (about 1/2 lb) sliced mushrooms 1/4 cup green onions (white and green parts) sliced 2 Tbs almonds, slice 1 Tbs dried tarragon leaves 2 oz blue cheese, crumbled

The best advice is to prepare this just ahead of serving:

In large skillet, sprayed with vegetable cooking spray, combine green beans, mushrooms, green onions, almonds and tarragon. Saute until beans are tender but firm (about 3-4 minutes). Add the blue cheese and stir until the cheese begins to melt. Serve immediately. Serves 6.


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Peppered Vegetable Marinade

1 medium green, red, orange, yellow peppers( I pick only 3 kinds)

1 medium-large sweet onion 2 medium tomatoes 1/2 C. seasoned rice wine vinegar 1/2 C. water 2 tbsp. sugar

splash of olive oil (optional) Slice the peppers and onion into 1/4 slices. Cut tomato into large chunks. In a glass bowl, combine the rice wine vinegar, water, and sugar. Stir until the sugar is dissolved. Add the peppers and onion. Refrigerate until cold. You will find after a while that there will be more liquid than when you started. I put it to another yummy use by dipping french or sourdough bread into it. This recipe can be easily doubled. It's great for a buffet, party etc. and so colorful and tasty, you won't have any left to take home! ENJOY!!!!!


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Crisco shortening has a honeycomb structure with air and liquid oils suspended in the solids. This makes it lighter than butter or margarine -- one pound of Crisco actually equals 2 1/3 cups instead of 2. But you can still measure Crisco in the same way, by tablespoon and cup portions, to get the right amount for your recipe.

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Today all the Catfish (lean freshwater white fish) sold in stores is 'farm raised'. It is lower in fat and milder tasting than river caught catfish. It is probably #1 or #2 in fish sales. Southerners have many ways of preparing this fish.

Catfish with Honeyed Apples

4 cooking apples, peeled, cored and sliced into thin wedges 1/2 cup butter, divided 1/4 cup honey flour seasoned with salt and pepper for dredging 1 egg, beaten 2 cups dry bread crumbs 4 6-ounce Catfish fillets

Melt 1/4 cup of the butter in a large skillet. Add the apples and cook over medium high heat until the apples are tender. Drizzle with honey, toss and keep warm. Melt the remaining 1/4 cup margarine in a large skillet over medium heat. Dredge the fish fillets in the seasoned flour, dip in the egg and then dip them in the bread crumbs. Place the coated fillets in the hot skillet and cook for about 3 to 4 minutes per side. The fillet should be nicely browned and they should flake nicely with a fork. Place the fillets on serving dish and spoon the apples with honey over the top of each fillet. Serves 4. Serve with Hush Puppies, fries and coleslaw.


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Slow Cooker - Jambalaya

1-1/2 pound boneless Chicken breasts 1 pound smoked sausage, sliced 28 ounces tomatoes 1 pound cooked Shrimp 1 chopped onion 1 green pepper, chopped 1 cup chicken broth 2 teaspoons oregano 2 teaspoons dried parsley 2 teaspoons Cajun seasoning 1 teaspoon cayenne pepper 2 cups cooked Rice 1 cup celery, diced

Cut chicken into cubes. Slice sausage. Chop onion, green pepper, & celery. Put all into crock pot. Add remaining ingredients except shrimp & rice. Cook on low heat for approximately 7 hours. About 30 minutes before serving, add cooked Shrimp & cooked rice.


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--- Today's Cooking Tip
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When buying garlic look for large, plump, firm bulbs; older shriveled garlic can be disagreeably strong. Store garlic at room temperature in a ventilated containe, not in the refrigerator.



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BAKED SALMON FILLETS IN POTATO BLANKETS

4 6-8 oz Salmon Fillets, skinless 1 Tbl lemon juice 2 lb Russet potatoes, shredded 1/2 cup shallots 12 Tbl butter 6 lg scallions, sliced Salt and pepper to taste 1/2 cup dry white wine

Preheat oven to 450 F. Heavily butter 4 pieces of 9x12" aluminum foil, then sprinkle with salt and pepper. Shred potatoes, add lemon juice, scallions and mix. Using half the potatoes, make a bed on each piece of foil. Place a salmon fillet on each potato bed, cover with remining potatoes and sprinkle with salt and pepper. Press down on potatoes, then tightly seal foil. Place in oven for 15 minutes. Combine shallots, wine, and vinegar in saucepan and cook over medium heat until most of the liquid is evaporated; remove from heat and beat in the remaining butter. Add salt and pepper to taste and set aside. When salmon is done, unwrap and broil two minutes on each side. Place salmon on platter and serve with sauce on the side. Serves 4.


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French Dressing

1 clove of garlic 1 medium onion 1 tsp. of salt & pepper 1 tsp paprika 3/4 cup of sugar 1 tsp of dry mustard 1 tbs of worecestershire sauce 1 cup oil 1/2 cup vinegar 1 can of tomato soup

Put garlic and onion in food proccessor and grate. Add all other ingredients and proccess until well mixed, about 1 minute. Will store for a couple of months in fridge. You can take some of this and add pickle relish and horseradish to it and make a good coctail sauce also. Happy salad!!!! Makes 2 cups


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FRETTA

A dozen large eggs 2 large green peppers diced 1 can (9-12 oz.) mushrooms 1 large onion diced 1 half pound deli ham diced 2 cans white potatoes diced 6 slices American cheese Salt and pepper 1 tablespoon paprika 1/2 stick butter or margarine In a large skillet melt margarine put in potatoes sprinkle with paprika. Let start getting golden brown then add peppers, onions, mushrooms, ham, salt and pepper to taste cook about 10 - 15 minutes on medium depending on how well you like your peppers and onions cooked then in a large bowl crack the eggs add the water or milk mix well then add to potato mixture mix in well and cook until eggs are done. Make your toast and enjoy your meal. My children love this anytime of the day. Serves 4


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---- This recipe is a southern tradition.

Fried Green Tomatoes

2 tablespoons yellow cornmeal 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 4 full-sized green tomatoes Bacon drippings or oil for frying

Wash and dry the tomatoes. Cut them crosswise into 1/8-inch thick slices. In a paper bag, mix the first 4 ingredients.

Place the tomato slices in the bag and shake them gently until they are coated with the flour and cornmeal mixture. Place the tomato slices in a hot heavy skillet and fry them a few at a time over medium heat, turning them often so that they do not stick and are browned on both sides. Drain the slices on paper towels. Serve immediately.

No you can't use red tomatoes. First they will turn to mush and secondly they are sweet, not tart.


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Basic Shepherds Pie Casserole

5 large Yukon gold potatoes, quartered 1/4 cup milk 2 tablespoons butter pinch nutmeg 2 tablespoons vegetable oil 2 medium onions, finely chopped 1 medium carrot, diced 1 stalk celery, finely chopped 1 teaspoon. dried thyme 1 pound lean ground beef 2 cups cooked roast beef, diced 3 tablespoons flour 1/3 cup beef broth 2 tablespoons tomato paste 2 teaspooons Worcestershire sauce Salt and pepper

Bring a large pot of water to boil, cook potatoes until tender, about 20 minutes; drain. Add milk, butter, nutmeg, salt & pepper to potatoes and mash until smooth and fluffy. Saute onions, carrot and celery in oil over medium heat for 5 minutes. Sprinkle with Thyme. Add ground beef, and cook until no longer pink. Stir in roast beef, sprinkle with flour, and then pour in beef broth, tomato paste, worcestershire sauce, salt & pepper; stir well. Reduce heat and cook for 5 minutes. Preheat oven to 375 F. Spread meat mixture in a square casserole, spread mashed potatoes over top and bake for 35-45 minutes until heated through. Place under broiler for 1 minute. Serves 6


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--- Today's Cooking Tip
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Lightly rinse and drain canned beans to remove excess salt before using.


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Pumpkin Swirl Squares

16 oz. can pumpkin 1 3/4 cup sugar 1/2 cup oil 3 eggs 2 cup flour 2 tsp. b. powder 2 tsp. cinnamon 1 tsp. b. soda 1 - 8 oz. cream cheese, soften

Combine pumpkin, 1 1/2 cup sugar, oil and 2 eggs, mixing until well blended. Add combined dry ingredients, mix well. combine cream cheese and remaining sugar and egg until well blended. Spoon pumpkin mixture into greased and floured 11 x 10 x 1 inch jelly roll pan. Spoon cream cheese over pumpkin batter. Cut through batter with knife several times for marble effect. Bake at 350* for 25 - 30 min. or until toothpick inserted in center comes out clean. Cool and cut into squares. About 2 doz.


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CHEESE PIE-GIBANITSA

500 gr thinner layers of dough for the pie 700 gr white cow cheese (in crumbs or in slice) 3-4 eggs 1/4 l milk 1-1,5 dl oil salt

Choose 6 nice dough layers. Grease well a tepsiya or a pan with oil and put in 3 dough layers. Crush cheese, add egg yolks, milk, then put in the rest of the dough layers, except the 3 set aside, and mix well. Add stiffly whisked egg whites. Turn this filing in, pour over some oil and cover with the remaining 3 dough layers. Sprinkle with oil and water. Bake in the oven preheated to 200 C about 40-45 minutes. When done, cut the gibanitsa into slices and serve warm. Serves 6


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Mngqushu (samp & beans)

2 cups Samp (these are dried mealies/corn) 2 cups Dried Beans (I prefer the small brown beans) 2.5 Marrow bones 1.5 Onions, chopped 1 teaspoon Minced garlic 1.5 teaspoons Chicken spice 2 Chicken Stock 1.5 teaspoons Tomato Paste 2 Green Chillies, stalks intact

Method: Soak the samp and the beans in hot water for a few hours. Rinse. Add two litres boiling water. Boil for one hour before stirring in the rest of the ingredients. Cover and simmer for a further 30 to 60 minutes, Depending on how you want to serve the mngqushu (some people like their samp and beans to be tender but firm, while others prefer it soft or even mushy). Stir in extra boiling water if necessary, and remove the whole chillies before serving. If desired, fresh vegetables can be added to the pot 20 to 30 minutes before cooking process has been completed. These could include chopped morogho, imifino or spinach leaves, sliced carrots, mushrooms or courgettes, or chopped brinjals. Enjoy.


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---- This a deliciously, sweet and spicy soup.

Butternut Squash Soup

6 tablespoons onion, chopped 4 tablespoons unsalted butter 2 pounds butternut squash, clean of seeds, peeled and cubed 4 cups chicken broth 1/8 teaspoon dried marjoram Pinch ground black pepper 1/8 teaspoon red pepper 6 ounces cream cheese (Low fat-OK)

Saute onions in butter. Add chicken broth, squash, water, marjoram, black pepper, and red pepper. Bring to boil, cook 20 minutes or until squash is tender. Puree in blender, adding cream cheese until smooth. Return to pot and heat through. Do not allow to boil. Serves 4.


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Slow Cooker - Brunswick Stew

3 6 3/4-ounce cans chunk chicken 1 pound ground chuck 2 14.5-ounce cans tomatoes 1 teaspoon lemon juice 3 tablespoons Worcestershire sauce 1 chopped onion 2 cans cream style corn 1 cup catsup 1 teaspoon garlic powder 2 cups cooked rice

Brown ground chuck and onion until done. Drain well & pour into crock pot. Combine remaining ingredients& pour over meat mixture. Cook 8 hours on low heat. Stir occasionally. Serve over rice.


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--- Today's Cooking Tip
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To refrigerate egg yolks, cover with cold water and refrigerate tightly covered.


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Asian Wild Rice and Chicken Salad

Dressing: 1/4 cup olive oil 3 tablespoons roasted sesame oil 3 tablespoons lemon juice 3 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon ginger juice or 1/2 teaspoon ground ginger

Whisk dressing ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.

Salad: 1 1/2 cups cooked wild rice, cooled to room temperature 1 1/2 cups cooked, copped grilled chicken 2 small can sliced water chestnuts, drained 1/2 cup coarsely chopped onion 2 stalks celery, chopped with tops 1 1/2 cups fresh snow pea pods, lightly steamed 1 cup crisp Chinese noodles lemon slices, for garnish

Place first 6 salad ingredients in a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours. Just before serving, toss once more and cover top with Chinese noodles. Garnish with lemon slices. Makes about 6 cups of salad.


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Braised carrots with orange and lime butter

8 to 10 medium carrots, peeled, cut in half lengthwise and then into 2-inch pieces (about 1 pound) 1 tsp orange zest Juice of 1 lime 1/4 cup white wine 1/2 cup canned or homemade chicken stock or water 2 Tbl unsalted butter 1 tsp sugar 1/4 tsp salt Ground black pepper to taste

Add all ingredients to a large skillet and bring liquid to a simmer. Cover and simmer until carrot pieces are tender, about 25 minutes. Remove cover, increase heat to medium high, and stir constantly for a few minutes or until carrots are coated with a thin glaze. Serves 4.


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Baked Chicken With Mushrooms and Artichokes

4 chicken breast halves, bone in, skin removed Salt and pepper 1 (6-oz) jar marinated artichoke hearts 8 oz mushrooms, cleaned and sliced 5 scallions, cleaned and chopped 1 cup dry white wine

1. Preheat oven to 350 degrees. Season chicken with salt and pepper. Place in a 9-by-13-inch baking pan. Drain artichoke hearts, reserving marinade.

2. Top chicken with artichokes (cut larger pieces in half), mushrooms and scallions. Mix marinade with wine and pour over chicken. Bake about 45 minutes or until cooked through.

3. Remove chicken to platter, and keep warm. Pour juices into small saucepan and boil until reduced by about half. Serve each portion with juice poured over. Makes 4 servings


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These are a very easy appetizer to make. If you are lookiing for a football finger food, make extra's and freeze.

Tangy Tamale Balls

2 16-ounce cans tomatoes, undrained and pureed 1 1/2 teaspoons chili powder 1/2 teaspoon salt 1/2 pound ground pork 1/2 pound ground beef 3/4 cup cornmeal 2 tablespoons all-purpose flour 1/3 cup tomato juice 2 cloves garlic, crushed 1 teaspoon salt

Combine first 3 ingredients in a saucepan; bring to a boil over medium heat. Thoroughly mix the ground pork and the remaining ingredients. Shape into 1-inch balls, and add to the sauce. Lower the heat to a low simmer. Simmer for 1 hour. Yields 4 dozen Tamale balls.

Buttermilk Cornbread

2 tablespoons vegetable oil 1 cup yellow cornmeal 1 tablespoon all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk* 1 large egg

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450 F. oven 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture. Stirtogether buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet. Bake at 450 F. for 20 minutes or until golden. Yield: 6 to 8 servings.

*If you can not get Buttmilk, put 1 tablespoon lemon juice or white vinegar in a measuring cup and fill to the 1-cup level with regular (sweet) milk. Let sit for 5 minutes before using.


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--- Today's Cooking Tip
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When measuring molasses, corn syrup, or other syrups lightly butter the measuring cup first. Syrup will pour out nicely - with no waste.


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2 16-ounce cans tomatoes, undrained and pureed 1 1/2 teaspoons chili powder 1/2 teaspoon salt 1/2 pound ground pork 1/2 pound ground beef 3/4 cup cornmeal 2 tablespoons all-purpose flour 1/3 cup tomato juice 2 cloves garlic, crushed 1 teaspoon salt

Combine first 3 ingredients in a saucepan; bring to a boil over medium heat. Thoroughly mix the ground pork and the remaining ingredients. Shape into 1-inch balls, and add to the sauce. Lower the heat to a low simmer. Simmer for 1 hour. Yields 4 dozen Tamale balls.


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Buttermilk Cornbread

2 tablespoons vegetable oil 1 cup yellow cornmeal 1 tablespoon all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk* 1 large egg

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450 F. oven 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture. Stirtogether buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet. Bake at 450 F. for 20 minutes or until golden. Yield: 6 to 8 servings.

*If you can not get Buttmilk, put 1 tablespoon lemon juice or white vinegar in a measuring cup and fill to the 1-cup level with regular (sweet) milk. Let sit for 5 minutes before using.


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--- Today's Cooking Tip
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When measuring molasses, corn syrup, or other syrups lightly butter the measuring cup first. Syrup will pour out nicely - with no waste.


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TURKEY can'tONESE CASSEROLE

2 1/2 cups cooked turkey, chopped 2 cups thinly sliced celery 1 green pepper,coarsely chopped 1 can cream of chicken soup 2/3 cup sliced water chestnuts 1 can sliced mushrooms 1/3 cup chopped pimento (optional for me) 2 tsp soya sauce 1/2 cup chopped cashews 1 1/2 cups chow mein noodles In 2 litre (2 quart) casserole, combine turkey, celery, green pepper, soup, water chestnuts, mushrooms, pimento and soya sauce. Cover and microwave on medium 11 min., stirring once. Stir in cashews and chow mein noodles. Let stand, covered for 2 minutes.


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This is very simple, easy and quick to make. Try it once, and you'll make it often.

Rhubarb Custard Pie

2 1/2 - cups whole milk 1 - cup sugar 1 - tsp. vanilla extract 1/4 - tsp.almond extract 1/4 - tsp. salt 4 - eggs, slightly beaten 2 - cups rhubarb, (fresh or frozen) fresh is always better. ( I cut mine wafer thin. It releases more flavor.) 1 - 9" unbaked pie shell

Cut rhubarb and arrange in pie shell, set aside. Beat eggs and add sugar, salt, mixing well, add milk and both extracts. stir mix well. Pour over rhubarb and bake at 375 for 15 minutes. Reduce heat to 325 and bake additional 30 minutes, or until set.


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---- This an easily be a main dish for a light lunch. Serve on lettuce leaves if desired.

Chili Pasta Salad

4 ounces uncooked Farfalle pasta (bow ties) 1/2 cup plain yogurt 1 tablespoon Dijon mustard 1/2 teaspoon salt 1 jalapeno chili, seeded and finely chopped* 3 plum tomatoes, cut lengthwise into halves and sliced 2 green onions, slice diagonally into 1/2-inch pieces 1 clove garlic, crushed

Cook pasta according to package directions and drain. Mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onion and garlic. Cover and refrigerate about 2 hours or until chilled.

*jalapeno (hah-lah-PEH-nyoh) Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) CHILES range from hot to very hot.


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This a Southwestern recipe that is an appetizer, but it also makes great TV football food. Bread squares spread with a tasty mixture of garlic, green chilies, and butter, topped with a cheese and mayonnaise mixture and broiled.

Josephinas

1 loaf thin sliced bread 1/2 pound soft butter 1 cup of canned green chilies, chopped 1/2 pound shredded cheddar cheese 1 cup mayonnaise 2 cloves garlic, minced

In a medium bowl combine chiles, garlic and butter. Refrigerate the butter mixture 1 hour. Mix the the cheese and mayonnaise. Cut bread slices into quarters and spread with the butter mixture. Top each bread portion with the mayonnaise mixture, spreading to the edges. Place the squares on a jelly roll pan. Broil until brown and fluffy. Serve immediately. Makes about 5 dozen.


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--- Today's Cooking Tip
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Egg size is based on a minimum weight in ounces of a dozen eggs. A dozen jumbo eggs weighs 30 ounces, while a dozen small eggs weigh 18 ounces. Most recipes are designed for large eggs, so for best results in home cooking stick to large eggs, particularly in baking.


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Black Bean Pot Stickers

1 can 15-ounces black beans, drained and mashed 1/2 cup chunky salsa, divided 1/2 tsp ground cumin 1/2 cup, 2 ounces, shredded Monterey Jack cheese 6 egg roll wrappers 2 Tbl vegetable oil 2/3 cup water 1 can 15 oz, chili without beans Sour cream and chopped fresh parsley for garnish

Combine beans, 1 tablespoon salsa, cumin, and cheese. Cut egg roll wrappers in half lengthwise. Brush edges with water. Place about 1 tablespoon mixture in center of top third of each egg roll wrapper half; fold top third of wrapper diagonally over filling, and continue folding to enclose filling. Brown pot stickers in hot oil in a large skillet over medium-high heat, turning once. Add 2/3 cup water to skillet. Cook 2 1/2 minutes on each side or until water evaporates. Combine chili and remaining salsa in a small saucepan; cook 5 minutes or until thoroughly heated. Spoon evenly onto individual plates, and top each with 1 pot stickers. Serve with desired toppings. Makes 6 large appetizer servings, for smaller serving, cut in half for 12.


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Autumn Rarebit Soup

5 cups Pumpkin; or squash, cooked 2 1/2 cups Chicken stock 1 1/2 cups Light beer 2 tbsp Butter 1 Onion;large, chopped 3 Garlic cloves;crushed 1 cup Cheddar cheese, shredded 1/4 cup Pumpkin seeds Salt and pepper

Instructions

In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds.


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EASY GNOCCHI - potatoe dumpling

5 c instant potatoes 4 c boiling water 1 t salt 5 c flour 1 egg

Mix instant potatoes, boiling water and salt. Add the flour. Add the egg and mix tell smooth. Make a small ball and roll like a snake or log. Cut into 1" pieces. Press thumb in the middle of the piece. This is to make a pocket to catch sauce. Cook in boiling and salted water. Takes about two mins. They will float when done. Either serve with spaghette sauce or carmalized butter and parmesan cheese.


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Scrambled Potatoes And Eggs

6 eggs 3 tablespoons half and half, light cream or milk 1/8 teaspoon dried thyme, crushed 1/2 small onion, finely chopped Sweet Paprika Salt and pepper 1 medium to large Russet potato, peeled and cut into 1/2 dice

Beat together first 4 ingredients.

Then bring diced potato and water in a small saucepot to a low boil. Cook until just tender. Drain and rinse with cold water, put in a colander to dry.

In a large heavy skillet over medium heat, melt 1 tablesoon butter. When butter begins to bubble add potatoes and sprinkle with paprika and pepper. Sautee while stirring until they are light brown all-over. Add 2 tablespoons butter and the egg mixture while stirring. Continue to slowly stir until the eggs reach the consistency you like.

This is how I made 'Homefries' at the diner, except 5 pounds at a time with 1 pound of onions on a 42-inch grill.
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Eggs and Chorizo

1/4 cup onion, chopped 2 tablespoons cooking oil 8 ounces Chorizo sausage* 8 eggs 1/4 cup light cream 1/4 teaspoon salt Oil for cooking

Cook and stir the onion in oil in a 10-inch skillet until tender but not brown. Add the sausage, cooking and stirring , until the sausage is done then drain. Mix the eggs, half-and-half and the salt well with a fork. Pour into the sausage mixture in the skillet. Cook over medium heat. As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a spatula so that the uncooked egg mixture can run under the cooked portion. Avoid constant stirring as this will make the eggs tough and hard. Cook until all the eggs are cooked but still moist, about 3 to 5 minutes. Serves 4-6

*Chorizo (chor-EE-zoh) A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The CASING should be removed and the sausage crumbled before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and Enchiladas.


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--- Today's Cooking Tip
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Whenever you have extra broth, pour it into a plastic ice cube tray and freeze. Once frozen they can be removed and stored in the freezer in a plastic bag. They can be added to soups or used to saute foods.


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Chicken Pasta Toss

1 1/2 cup corkscrew pasta 2 cups shredded fresh spinach 1 1/2 cups diced cooked chicken 8 cherry tomatoes halved (chopped reg tomatoes work fine..1lg) 1 cup sliced fresh mushrooms 1/4 cup shredded fresh parmesean cheese 1/3 cup olive oil 3 Tbsp dijon mustard 1 tsp lemon juice 1/4 tsp garlic salt 1/8 tsp pepper

Cook pasta according to directions. rinse under cold water well and drain. In med. salad bowl, combine pasta, spinach,chicken,tomatoes,mushrooms and parmesean cheese. In small bowl, wisk together oil,mustard,lemon juice,garlic salt, 3 Tbsp water and 1/8 tsp pepper until smooth. Pour over pasta, toss lightly and serve immediately..Serves 4


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Breakfast Burrito

1 LB bulk sausage 1 can of rotel tomatoes 4 eggs (beaten) 1 8oz. of cheddar cheese 10 flour tortillas

Cook the sausage until done. Add the eggs. When they are done add in the tomatoes, cook until heated. Heat tortillas in microwave for 40 min, turn over and heat 40 more min. Fill the tortillas with a couple of spoonfuls of meat, then add some cheese. Fold and freeze. We take them straight out of the freezer, microwave for 2 min. and eat. There wonderful.


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Decadent Brownies

1-1/4 cups unsifted flour !/4 cup sugar 1/2 cup butter or margarine 1(14 0unce) can Eagle BRAND sweetened condensed milk 1/4 cup unsweetened cocoa 1 egg 1 teas. vanilla extract 1/2 teas. baking powder 1(8oz.) bar milk chocolate candy. Broken into small chunks 1/4cup chopped nuts

Preheat oven to 350 degrees In medium bowl, combine 1 cup of flour & sugar. Cut in butter until crumbly. Press firmly on bottom of 19 by 9 inch. baking pan. Bake 15 min. Meanwhile in large mixer bowl beat milk. cocoa. egg,remaining1/2 cup of flour, vanila, & baking powder. Stir in milk, chocolate & nuts. Spread over prepared crust. Bake 20 min. ot untilcenter is set Col, spread with sprinkled confectioners sugar. Makes 30 decadent brownies.


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---- Mediterranean. This dense, moist cake, soaked in orange syrup, is best served the same day it is made. Fresh berries are nice with it.

Orange Cake

1 tablespoon unsalted butter, melted 1 tablespoon all-purpose flour, as needed 3 oranges 2 cups all-purpose flour 1 1/4 cups sugar 1/4 cup blanched almonds, ground 2 1/2 teaspoons baking powder 3 large eggs 3 tablespoons dry white wine 3 ounces whole milk 1 unsalted butter, melted 3 tablespoons sugar

Preheat the oven to 350 F. Lightly brush an 8-inch springform cake pan with the melted butter and then dust with flour. Grate oranges, being careful not to include the bitter white pith below the surface of the skin. Halve the oranges and juice through a strainer into a small sauce pan; reserve. Add the flour, sugar, almonds, and baking powder to the zest; stir to incorporate. Make a well in the center of the dry ingredients and crack the eggs into it. Add the wine and milk. Using a wooden spoon mix the liquid and dry ingredients together rapidly. Incorporate the melted butter just before you have finished mixing. Pour the batter into the prepared cake pan. Smooth the top with a rubber spatula before placing it into the oven. Bake until the top is golden brown and beginning to crack, about 30-35 minutes. Test the center of the cake with a wooden toothpick; it should come out clean. When finished baking, remove the springform pan and transfer the cake to a large plate. Heat the reserved juice with the remaining sugar until the sugar is dissolved. Use a chopstick to poke about 20 holes in the top of the cake. Make the holes deep, but don't poke all the way through the cake. Slowly pour the orange syrup over the cake, allowing the holes to fill. Saturate the cake evenly. Cut into wedges and serve right away or let sit for about an hour to further absorb the juice.

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Stroganoff Casserole 1 1/2 pounds lean ground beef chuck 1 large yellow onion, peeled and coarsely chopped 1 garlic clove, peeled and minced 1/4 teaspoon dried leaf thyme, crumbled 1/2 teaspoon dried leaf marjorama, crumbled 1 8-ounce can tomato sauce 1 cup cream-style cottage cheese 1/2 8-ounce package cream cheese, diced 1/2 pound medium egg noodles, cooked and drained by package directions 1/2 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 1/2 cup coarsely shredded sharp Cheddar cheese

Preheat oven to 350 degrees F. Coat 2 1/2 to 3 quart casserole with nonstick cooking spray and set aside. Stir-fry beef, onion, and garlic in a very large heavy nonstick skillet over moderate heat, breaking up clumps, until meat is uniformly brown, about 5 minutes. Stir in marjoram and thyme to cook, stirring often, 3 to 4 minutes. Mix in tomato sauce, cottage cheese, cream cheese, noodles, salt, and pepper. Taste for salt and pepper and adjust as needed. Turn into the casserole, scatter Cheddar evenly on top, and bake, uncovered, until browned and bubbly, 25 to 30 minutes. Serves 6



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White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried before milling. This treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice) and infuses some of the nutrients of the bran and germ into the kernel's heart. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice.

Active dry yeast is available in two forms, regular and quick-rising , of which the latter takes about half as long to leaven bread. They may be used interchangeably (with adjustments in rising time) and both are available in 1/4-ounce envelopes.



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--- Today's Cooking Tip
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Nuts and fruits will not sink to the bottom of a cake if they are lightly coated with flour before they are added to the batter.


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These veggies can be used as a sandwich filler, pasta topping or a main veggie dish.

2 red peppers 2 yellow peppers 2 green peppers 1 large onion tsp crushed garlic (if using this recipe as a main dish, I add baby marrows, sweet potatoes, brinjals, peeled butternut ) olive oil

Cut the above into wedges, place in a roasting dish and sprinkle with olive oil, season to taste. Place in a medium preheated oven and roast for about 20 minutes, turning occasionally. Leftover peppers can be placed in a tupperware and used the following day on sandwiches.


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Bacon & Double Cheeseburger Loaf

4 slices bacon 1 1/2 pounds lean ground chuck or ground round 1 cup breadcrumbs 1 cup coarsely shredded sharp cheddar cheese (about 4 oz) 1 Tbl regular or low-fat mayonnaise 1 large sweet onion, such as Vidalia, peeled and chopped 2 Tbl sweet pickle relish 1 1/2 tsp dry mustard 3/4 tsp salt 1/2 tsp pepper 1 egg 1/4 cup catchup

Pre-heat oven to 350 degrees. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3-4 minutes. Remove the bacon from the skillet and reserve it.

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, breadcrumbs, 1/3 of the cheese, onion, mayo, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until loaf is firm and the bacon is crisp, 45 to 50 minutes. About 10 minutes before meatloaf is done, sprinkle the top with the remaining 1/2 cup of cheese. Allow the meatloaf to rest for 10 minutes before cutting. We like this with mashed potatoes, peas and carrots.

Leftover suggestion: Reheat slices of meatloaf in a microwave oven and serve on sesame buns with lettuce, tomato and ketchup.


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Stefado

1/4 cup olive oil 2 tablespoons flour 2 pounds boneless beef chuck, cut into 2-inch pieces 1 pound tomatoes 1 cup dry red wine 1 cup hot water 3 pounds small white onions, sliced 2 tablespoons plus 1 teaspon chopped fresh thyme * 2 tablespoons chopped fresh rosemary * 2 tablespoons plus 1 teaspoon chopped fresh oregano * 1 Bay leaf, crumbled 1 teaspoon ground cumin 1/2 lb Feta cheese, crumbled salt and pepper to taste *2 teaspoons dry may be used

Coat meat with flour. Heat olive oil in a heavy casserole or Dutch oven; add meat and brown on all sides. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350 F oven before continuing. Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Serves 6


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Slow Cooker - Savory Pepper Steak

1 1/2 - 2 pounds beef round steak, about 1/2-inch thick 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 medium onion, chopped 1 small clove garlic, minced 2 large green or red peppers, seeded and cut into 1/2-inch strips 1 can (16 ounces) whole tomoatoes 1 tablespoon beef flavor base (paste or granules) 1 tablespoon soy sauce 2 teaspoons Worcestershire sauce Fluffy rice

Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to Crockpot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into Crock-Pot, moistening meat well. Cover and cook on Low for 8 to 10 hours. One hour before serving, turn to High and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into Crockpot. Cover and cook until thickened. Serve gravy with Pepper Steak over hot fluffy rice. Serves 4

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Today's Cooking Tip
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Milk and cream can be frozen but will separate when thawed. Heavy cream will not whip when thawed. Freeze milk up to 1 month and cream up to 2 months.


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homemade Kahlua

2 c. brandy or vodka 4 oz. vanilla 4 c. water 3 1/2 c. sugar 1 1/2 oz. powdered instant coffee Heat to boiling. Remove from heat and let cool. Let age in capped bottle 3 weeks.

OR: 3 c. sugar, 3c. water, 1 vanilla bean. Boil these ingredients 15 min. and cool. Add 1 qt. bodka to the above mixture. Pour into bottles, etc. Let sit 3-6 weeks.

An appreciated gift is homemade vanilla. Just buy a cheap bottle of brandy and add 3 or 4 fresh vanilla beans (cut open to expose beans). Just cap the bottle and shake every couple of days for 3-4 weeks. Put in small bottles for gifts.


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vegetarian dish

Ingredients 6 - 10 Medium sized potatoes (wash thoroughly with skin on) 1 Green Pepper 1 Punnet Mushrooms 1 Large Onion Cheddar Cheese Broccoli Salt, Pepper & Paprika (optional) to taste 1 Tablespoon Oil 2 Cups Milk 2 Tablespoons butter

Method Boil potatoes with skin on for 5-8 mins Allow to cool, then cut into slices, each potato cut into about 6 slices Cut onion, mushrooms and green pepper into slices and sauté in butter. Add salt, pepper and paprika(optional) to taste Steam broccoli in water for + 3 minutes then drain off all water Carefully toss onion, mushroom and green pepper mixture with cut potato slices Place into baking dish Place broccoli wherever you wish in the dish Mix oil in milk and pour over, ensuring that all is covered with the milk Cover completely with cheese and bake until all milk has evaporated Switch over to grill to brown cheese very slightly Serve piping hot with a green salad on the side.


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Chicken Pasta Toss for lunch or dinner.

Simple but elegant!!!!

Greek Stuffed Chicken

6 boneless,skinless chicken breasts (the larger the better) 1 pkg frozen chopped spinach ( thawed and drained well) 1 8 oz pkg feta cheese crumbled 1/3 c mayonaise 2 cloves garlic minced fine 1/3 c flour 1/2 tsp paprika 6-9 strips bacon toothpicks

Combine spinach, cheese, mayonaise and garlic in med mixing bowl. Slice deep pocket in sides of chicken breasts. Combine paprika and flour in small bowl. Stuff spinach mixture inside pockets of chicken. Dredge each breast in flour mixture. Wrap each breast with bacon, some may require more than just one slice. Secure with toothpicks.

Bake for 30-40 mins in 375 degree oven.. Is great served with a mild rice pilaf and fresh garden salad. Very simple, delicious, and impressive..Enjoy..


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---- Many reader's have asked for more vegetables. By American standards this is a vegetable dish that could easily become a meal.

Menestra is meant for fresh vegetable lovers.

Menestra

1 cup Brussels sprouts 1 sliced Spainish onion 1 clove of garlic, sliced 1 cup cubed potatoes 3 carrots, sliced 1/8-inch thick 1 can of artichokes 1 pound fresh asparagus, cut in half-crosswise 1 cup of green peas 1 cup Spanish ham*, cubed 2 hard boiled eggs, sliced thin 1 cup olive oil Salt Water Heat oil in a large skillet, medium heat. Fry sliced onion and ham; add sliced garlic. When the onion is already transparent add cubed potatoes and stir for a while. Then, add the carrots and the asparagus; stir all these ingredients for two or three minutes, medium heat. Add the water to cover the vegetables and season with salt. Bring to boil and add the Brussels sprouts, the artichokes and the green pea.. Boil until the vegetables are tender.

To serve, cut the hard-boiled eggs into thin slices and put them on top of the Menestra. Serves 8

*It is salted and dry cured. If it is not available at an ethnic market, use ham of your preference.

Spinach Casserole

1 10-ounce package frozen, chopped spinach, cooked 1 tablespoon grated onion 3/4 cup grated sharp cheese 1 can mushroom soup 1 cup stuffing mix 1/4 cup butter or oleo 1 beaten egg

Combine all ingredients and mix well. Pour in a greased casserole dish and bake 30 minutes at 350 degrees. 4 Servings.


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Milled white rices keep almost indefinitely on the shelf. Store opened rice in a tightly covered container. It's best to store brown rice and wild rice in the refrigerator since the oils can turn rancid.


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Super Nachos

1 large bag tortilla chips 1 lb ground beef or turkey 2 cans refried beans 2 large tomatoes 6 green onions ( with stems) 2 cans chopped green chilies 2 small cans chopped black olives 2 jars chili con queso 1 16oz. container of sour cream 1 10oz. frozen guacamole (thawed)

1. Brown the ground beef or turkey. Drain. 2. Chop the tomatoes and the green onions,using about 2 inches of the stems on the onions. 3. In a very large bowl, layer half of the bag of tortilla chips. Place half of the ground beef on top of the chips. Heat the refried beans according to directions on can and spread half of the beans on top of the beef. 4. Heat one jar of the chili con queso according to directions. Pour over chips. Next, layer half of the tomatoes, onions, chilies, and black olives on top of cheese. 5. Repeat steps 3 and 4, layering as you go. 6. On top of the last layer, drop dollops of sour cream and guacamole.


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------ Rice and Corn Fiesta - This rice dish is good as a side dish for fajitas.

3 1/3 cups water 3/4 tsp. salt 1 chicken bouillon cube 1 1/2 cups converted rice 1 cup frozen corn kernels, partially thawed 1 can (4oz.) chopped green chilies 2 green onions, thinly sliced 2 Tbs. non-fat Italian dressing 2 Tbs. chopped fresh cilantro leaves 1/4 tsp. ground cumin

1. Bring water, salt, and bouillon cube to a boil in medium saucepan; stir in rice. Reduce heat to low; cover and simmer 15 minutes, until most of the water is absorbed. 2. Stir in corn and green chilies and cook 2 minutes, until heated through. Stir in green onions, dressing cilantro and cumin. Serve.


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No Fail Blender Hollandaise

1 c. butter 4 egg yolks 1/4 tsp. each: salt, sugar, tabasco and dry mustard 2 tbsp. fresh lemon juice

Heat butter to a full boil, being careful not to brown. Combine all other ingredients in blender. With blender turned on high, slowly pour butter into this yolk mixture in a thin stream until all is added. Keeps well in refrigerator for several days. When reheating, heat over hot (not boiling) water in top of double boiler. Makes about 1-1/4 c. sauce.


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Cabbage Soup

1 cup chopped onion 1 cup chopped celery 5 tbl butter 1 lb. solid head cabbage 1 tbl minced parsley 6 tbl flour 8 cups chicken stock 3/4 to 1 lb. thinly sliced mushrooms 1/2 lb. kielbasa

In large pot, cook onions and celery in 3 tablespoons of butter at medium heat until translucent, about 10 mins. Cut cabbage into approx. 1/4 in. shreds. Add minced parsley and cabbage to onions and celery, cook till cabbage wilts, about 10 mins. Stir in flour and cook 3 minutes. Pour in stock and simmer 30 minutes, blend well. Saute mushrooms and peas in the remaining 2 tablespoons of butter. 10 minutes before finished simmering add kielbasa, peas, and mushrooms. Bring to a boil, then simmer for another 10 minutes. Add salt and pepper to taste. Serves 6-8 people.


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This salad is typical of the mezze or small dishes served as part of a selection of appetizers in the Middle East. It makes a bright, fresh counterpoint to grilled lamb skewers or falafel.

Cucumber-Tomato Salad

1 cucumber 1 cup ripe red tomatoes, 1/2-inch dice 1/2 cup red onion, finely chopped 2 teaspoons fresh lime juice, fresh 1 tablespoon cilantro, chopped (or 1 teaspoon dried) 1 teaspoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon black pepper

Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl. Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.


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Slow Cooker - Chinese Style Country Ribs

1/4 cup soy sauce 1/4 cup orange marmelade 1 tablespoon catsup 1/4 teaspoon powdered ginger 1 garlic clove -- crushed 4 pounds spareribs -- country style

Combine soy sauce, marmalade, catsup, ginger, and garlic. Brush on both sides of the ribs. Place in a crockpot and pour remaining sauce over all. Cover and cook on LOW for 8 to 10 hours.


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--- Today's Cooking Tip
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--

When a recipe calls for browning eggplant or other foods in oil, let your broiler save you time and calories. Brush the pieces lightly with oil and let brown in the broiler. You'll use less than half the fat than if you pan-browned.

Potato Soup

you need: 10 potatoes 2 onions 2 carrots 1 lb ham whole milk 1 stick butter instant mashed potatoes

In a dutch oven pan fill about 1/3 full of water and add chopped potatoes, onions, and carrots.(Make sure that water is covering veggies by 1 inch of water.) Let this cook about 10 minutes over med. heat. Add ham. Let finish cooking till veggies are fully cooked. When potatoes, onion & carrots are done add 1 st. butter and about 2 cups of whole milk. Let simmer for about 10 more minutes. Add salt & pepper to taste. If soup is too thin, add a little instant mashed potatoes to thicken.


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BBQ MEAT LOAF

1/2 tsp. thyme 1 large onion, chopped 1 tbs. Worcestershire sauce 2 cloves garlic, minced 1 28 oz. can tomato sauce 2 lb. ground chuck 1/12 cup barbecue sauce ( your favorite ) 1 lb. bulk Italian sausage 1 1/2 cup fresh bread crumbs 2 eggs slightly beaten 1 tsp. salt 1/2 tsp. pepper

Preheat oven to 350.

In a large bowl combine, beef, sausage, onions, garlic and bread crumbs, set aside.

In a medium bowl, whisk together, eggs,salt, pepper, thyme and Worcestershire sauce, set aside.

In another small bowl mix together the tomato sauce and BBQ sauce, take out 1/2 cup and whisk into the egg mixture, add this to the meat mixture, with your hands mix just enough to combine evenly.

Form meat mixture into a loaf ( this will be a large meat loaf ) put into a small roasting pan or a 9x13 baking dish, bake for 1/2 hour, take out and drain the grease off, now pour the remaining tomato sauce mixture over the meat loaf continue cooking for 1 hour. Let cool before slicing. I have a rule about meat loaf...It has to be served with mashed potatoes and fresh green beans.
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. This is a fast and easy cake to put together.

Date Nut Cake

1 cup chopped dates 1 tsp. b. soda 1 1/2 cup bioling water Mix and let sit until cool.

1 cup sugar 1/2 cup crisco 2 eggs 1 1/2 cup flour 3/4 tsp. b. soda 1/2 tsp. salt

Mix all the above together and place in a 9 x 13 inch pan.

Mix: 1/2 cup brown sugar 1/2 cup nuts 1/2 cup chocolate chips Sprinkle over cake and bake at 350* for 35 - 40 min. or until tester comes out clean.


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We are starting our week of healthy eating in the Mediterranean. This Middle Eastern-spiced spread is traditionally made with broad beans. Frozen lima beans are a superb-and readily available-substitute.

Lima Bean Spread With Cumin And Herbs

10 ounces frozen lima beans 4 garlic cloves, crushed and peeled 1 teaspoon salt, plus more to taste 1/4 teaspooncrushed red pepper 2 teaspoons extra-virgin olive oil 4 teaspoons fresh lemon juice 1 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh mint, chopped 1 tablespoon fresh cilantro 1 tablespoon fresh dill, chopped

Bring a saucepan of water to a boil. Add lima beans, garlic, salt and crushed red pepper; cook until beans are tender, about 10 minutes. Remove from heat and let beans cool in the liquid. Drain beans and garlic and transfer to a food processor. Add oil, lemon juice and cumin; puree until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in mint, cilantro and dill.

Serve the spread on sesame crackers or toasted pita.


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Slow Cooker - Pineapple Baked Beans And Beef

1 pound ground beef 28 ounces baked beans 8 ounces pineapple tidbits, drained 1 large onion, chopped 1 large green pepper, chopped 1/2 cup barbecue sauce 2 tablespoons soy sauce 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper

In a skillet, brown beef; drain. Transfer to a 5-quart slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls. 6 servings


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--- Today's Cooking Tip
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-- Crumble stale, hard cookies and save them in a jar. Use them for toppings on coffee cakes or for pie crust instead of graham crackers.

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Good to chop up and add to salads or just to nibble on as snacks.

PICKLED MUSHROOMS

1 lb. champignon or other mushrooms. Cut in 1/2 or 1/4 if big, leave whole if small. 1 tbs sugar 1 tbs salt 1/2 cup white wine vinegar 1/2 cup water 2 cloves garlic, crushed 1/4 cup olive oil

Combine first 5 ingredients in a pot, bring to a boil and simmer for 20 minutes until most liquid is absorbed. Move to a jar and add garlic and olive oil.


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CRAB RANGOON

(Makes 2 1/2-3 dozen)

1/2 lb. fresh crabmeat, drained of any juices, and chopped 1/2 lb. cream cheese, room temperature 1/2 tsp. A-1 sauce 1/4 tsp. garlic powder 2 1/2-3 dozen won ton wrappers 1 egg yolk, well beaten

Oil for deep frying

Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste. Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal.

Heat oil in wok, deep fryer or electric skillet to 375°F. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with Chinese mustard and/or red sauce for dipping.


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Hoppin John

1 lb Sausage 3 15-oz cans black eye peas 1 onion chopped up 1/2 stick butter 1 cup rice uncooked (brown rice optional) 6 cup water

Brown sausage and onion in large pot...add other ingredients and simmer for 2.5 hours. Serve with cornbread and a salad.


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Broiled Walnut-Glazed Lamb Chops

4 lamb chops, 1/2-inch thick 1/4 cup honey 1 tablespoon lemon juice 1/4 cup finely chopped walnuts 2 tablespoons chopped fresh parsley Salt and pepper

Take broiler pan out and turn broiler on. In a small bowl mix together, honey, lemon juice, walnuts, and parsley. Place lamb chops on rack in broiler pan. Broil 3-inches from heat for 4 minutes. Salt and pepper them and turn over. Broil for 4 minutes. Spoon honey-walnut mixture over chops and broil 1 to 2 minutes.

We like this with rice and steamed broccoli.


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Ouch! Ouch! Yum! Yum!

You can make this popular Chinese dish easily at home. How hot do you want to make it? Just adjust the amount of hot chile pepper.

This is also known as the Viceroy's Chicken, because a Peking government official was exiled to Szechuan, as a Viceroy, and when he did come back, he brought this recipe with him.

Kung Pao Chicken

1 pound skinless chicken breast 1 egg white, save yolk for fried rice 1 tablespoon cornstarch 1 tablespoon sherry Or rice wine vinegar 1 tablespoon chili and garlic paste 1 tablespoon hoisin sauce 1 teaspoon sugar 2 teaspoons light soy sauce 1 teaspoon minced garlic 1 teaspoon minced ginger root 1 teaspoon crushed hot chile pepper 1/2 cup roasted unsalted peanuts Peanut oil

Cut the chicken into bite size pieces. In a bowl, beat the egg white, and add one teaspoon of the sherry, then the cornstarch. Mix thoroughly and set it aside in the refridgerator. In another bowl mix everything else, except the peanuts, and depending on how hot you wish to have it, add or subtract the amount of chile. If this is too dry, add a little water or more rice wine, or Chinese cooking wine, if available. Place about half a cup of peanut oil in a hot skillet, and stir fry the chicken pieces, about half a dozen at a time until they are all browned...drain off most of the oil, and re-heat the skillet, then add the remaining ingredients to the skillet and heat until simmering, then add the reserved chicken... stir fry this until it starts to reduce, and add the peanuts and serve.... just before serving, sprinkle with sesame oil. Serve with stir fried vegetables and fried rice, with pickled ginger as a side dish.
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----- This recipe is simple and fast to make.

Fried Rice

4 cups cooked long-grain rice 2 eggs 2 green onions, finely chopped 3 tablesoons oil 1 teaspoon salt

The best way is to stir-fry it in a little hot oil with 2 scrambled eggs over a moderate heat. When all the grains are separated, add salt and finely green onions. If you happen to have any leftover cooked vegetables such as peas, carrots or green pepper, dice them into small cubes the size of peas and add to the rice to improve not only its flavor and texture but also its appearance.
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--- Today's Cooking Tip
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-- To make celery crisper, put it in a bowl of water and add ice. Leave it in the refrigerator a few hours.


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they take only minutes to make. Tortilla Rolls

1 8-oz pkg. of softened cream cheese 1/4 cup of mayonnaise 1/4 cup of sour cream 1 tbsp. of lemon juice 1/8 tsp. salt (I use seasoned salt) 1/8 tsp. pepper (I use lemon pepper) 1/8 tsp. dill 15-20 red pepper flakes (adjust to taste) 1 pkg. of large flour tortilla wraps Combine all ingredients (except the flour tortillas) into a bowl and mix until fairly smooth. Spread a fairly thin amount over the open face of a tortilla wrap (don't worry about any lumps). Roll tightly into a little log and stack on a plate. Refrigerate covered overnight. Slice the rolls into about 1/2" discs and spread on a platter with a container of salsa sauce in the center. Enjoy! **You can use low fat and make a very flavorful treat**
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------ This is very easy, very good and fast.

Creamy Mushroom Linguine Ingredients: 1 can soup cream of mushroom soup 1/2 cup milk 1/3 cup grated parmesan cheese 2 or 3 boneless, skinless chicken breast halves linguine or spaghetti Mix together in a pot: 1 can cream of chicken (or mushroom) soup, 1/3 cup grated parmesan cheese, 1/2 cup milk and black pepper to taste. Heat, but don't boil. Cook 1 package (or as much as your family will eat) of linguine (or spaghetti,or fettucini - whatever pasta is in the cupboard. Cut up 2 or 3 boneless, skinless chicken breast halves into bite sized pieces and saute until no longer pink. Mix the chicken with the soup, pour over the linguine, stir and serve. * You can add peas if you want - my kids would prefer I didn't ruin good food with something green.
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----- Crab Supper Pie

4 oz. = 1 c shredded Swiss cheese 1 9-inch unbaked pastry shell 1 7-oz. can of crab meat, drained and flaked 2 green onion and tops, sliced 2 beaten eggs 1 c light cream 1/2 tsp salt 1/2 tsp grated lemon peel 1/4 tsp dry mustard pinch of mace 1/4 sliced almonds

Sprinkle cheese evenly over the bottom of unbaked pastry shell. Top with crab meat and green onion. Combine eggs, cream, lemon peel, dry mustard, salt and mace. Pour over crab meat. Top with almonds. Bake at 325 F. till set, about 45 min. Take out and let stand 10 min before cutting. Serves 6.
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------ ADELE ' s ZUCCHINI-ITALIAN SAUSAGE SOUP copyright 9/3/99 -Adele Penhollow

Remove casings from 6 Italian sausage links, hot or mild.. [or use 1 lb. bulk Italian sausage.]

Saute` in 2 T. olive oil over moderately high heat til crispy brown. Use slotted spoon to remove sausage to a dish while continuing the recipe:

3 small zucchini, washed, cut into lengthwise halves, then into chunks. (small zucchini are tender. large zucchini are not desirable.)

1 medium onion, chopped 3 cloves fresh garlic, minced 3 T. olive oil 4 medium potatoes (whites, redskins,or russets), peeled, and cut into chunks, approx. 2 " square.

1/2 lb. fresh Italian green beans = 'flat' green beans. rinsed and cut into 2" sections..[can also be found in frozen foods section of the supermarket.]

1 large can peeled whole or crushed tomatoes, + 2 tsp. sugar (zap in food processor for 10 seconds)

salt and pepper to taste crushed cayenne to taste *optional

small sprig of fresh thyme or 1/2 tsp. dry.-optional

10 or 12 leaves FRESH basil, chiffonade or leave whole..this is necessary** 1/4 c. minced Italian broad-leaf parsley...this is necessary**

2 c. water ---------- Use a nonstick 6 qt. pot to saute` the onions and garlic in olive oil only til tender, not brown. Add zucchini and sauteed ,drained sausage, Add potatoes and tomatoes and seasonings.

Add herbs and water, Cover and turn heat to low-moderate, when bubbling, turn to simmer, stirring occasionally. Taste for seasoning and let cook for 1 1/2 hrs. Serve with crusty Italian or French-style bread/rolls and enjoy.

[This one-dish meal can become all-vegetarian, if you choose, by omitting the sausage].


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Bliny (retzept blinov) - Russian Buckwheat Pancakes

1/2 cup lukewarm water, 105-110 degrees 2 packages active dry yeast 3 cups buckwheat flour 2 cups white all-purpose flour 4 cups milk 4 eggs, beaten 1/2 teaspoon salt 1/3 cup sugar 1/2 cup butter, melted and cooled Vegetable oil for frying.

(optional)16 ounces red or black caviar or substitute 1 pound thinly sliced salmon, sturgeon or herring fillets.

In a large mixing bowl, combine buckwheat flour and the white flour.

Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast over it. Add half the sugar and 1/3 cup of the flour mixture. Cover the bowl with a towel, set aside, and let rise until doubled, 30 to 60 minutes. In a large bowl, mix together the eggs, melted butter, and 2 cups of the milk mixed with 1 1/2 cups water, the remaining sugar, and the salt. Stir in enough of the remaining flour mixture so that the dough has the consistency of sour cream. Cover the bowl with a towel; set aside to rise for 30 minutes.

Set the oven to 200 F. Bring the remaining 2 cups of milk to a boil in a small saucepan. Remove from the heat. Pour the milk over the dough and stir gently.

In a 10-inch skillet over medium heat, add enough oil to coat the bottom. When the pan is hot, drop 1 tablespoon of the bliny batter into the pan. Spread to a 3-inch diameter. When the bliny bubbles break, about 10 seconds, turn the blini over with a spatula. Repeat with the remaining batter. Keep cooked bliny warm in the oven.

Serve with sour cream, melted butter, farmers cheese, honey, jam red or black caviar, salmon, or herring. and cook for 15 seconds more.

Serve the bliny hot, accompanied by bowls of the remaining butter and sour cream. Traditionally, the bliny are spread with melted butter and a mound of red caviar or slice of smoked fish, then topped with a spoonful of sour cream. If you are serving black caviar, omit the sour cream.

I usally use an apple compote as a topping. When fresh peaches are available, I slice and saute them in a little butter with nutmeg.


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Light As A Cloud Flapjacks

Dry ingredients: 2 cups self rising flour 1 teaspoon baking soda 3 tablespoons sugar

Wet ingredients: 1 3/4 cups milk 1/4 cup vinegar 1 egg

unsalted butter for skillet

Fold dry ingredients into wet. Mix well, but do not overbeat. Drop by 1/4 cup onto hot skillet. When tops bubble, turn over. Note: For added flavor, brown and drain bulk pork sausage and sprinkle on top right after batter hits the griddle.


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--- Today's Cooking Tip
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-- For a pie or crust that will be baked, choose a glass pie plate or dull metal pie pan. Use shiny metal pans, which keep crusts from browning properly, only for crumb crusts that are not baked.


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TAFFY APPLE DIP

8 oz. softened cream cheese 3/4 c. brown sugar l Tbsp. vanilla extract

Mix all together until well blended. Serve with apple slices. This can be stored in a small plastic container and used as needed. If you want to serve right away it can be spread onto a platter and topped with crushed peanuts if you wish. Enjoy!


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Oatmeal Cake

11/2 cup boiling water 1 tsp. vanilla flavoring 1 cup dry oatmeal 1 1/3 cup flour 1/2 cup margarine ( 1 stick ) 1 tsp. cinnamon 2 eggs 1 tsp. baking soda 1 cup brown sugar 1 cup white sugar Mix oatmeal with boiling water, let stand 30 minutes. Cream together next 5 ingredients, add to oatmeal mixture, Sift together flour, cinnamon & soda add to oatmeal mixture. Bake in oblong sprayed pan in 350 oven for 30 min. Topping for Oatmeal Cake 1/2 cup margarine ( 1 stick ) 1 tsp. vanilla flavoring 3/4 cup brown sugar 1 can coconut 1/2 cup evaporated milk nuts (optional) Bring to boil, spread on cake while hot. Scrumptous!!! Enjoy !


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Cannellini Bean Soup

1 tbl. olive oil 1 cup chopped onions 3 garlic cloves, minced 3 new potatoes, not peeled, diced 2 (14.5-oz) cans diced tomatoes, undrained 1 1/2 cups water 2 carrots, diced 1 (15-oz) can cannellini beans, drained

In a large saucepan over medium heat, saute the onion in the oil 2 minutes. Add the garlic a saute 2 minutes. Add the potatoes, tomatoes and water. Bring to a boil, partially cover and lower the heat to a simmer for 10 minutes. Add the beans while stirring. Continue to cook for 5 minutes, Salt and pepper to taste. Serves 4 generously.


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Ciazteczka Z Makiem - Poppyseed Cookies

1/4 lb butter 2 3/4 cups all-purpose flour 2/3 cup confectioners' sugar 2 teaspoons baking powder 2 egg yolks 1 egg 3 tablespoons sour cream 4 tablespoons poppyseeds

Combine all ingredients and mix well. Knead dough for a few minutes cover and refrigerate for 15 minutes. Preheat oven to 350 F. Take the dough out and roll out dough 1/8 inch thick on a lightly floured surface. Use cooking cutters to cut dough and place on a greased cookie sheet. Gather scraps; reroll and cut out more cookies. Bake for 10 minutes till edges a light brown. Makes 60 cookies. These freeze well.


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Joe's Special Casserole

1/2 pound spinach, chopped OR 10-ounces frozen chopped, thawed 1/2 teaspoon basil 1/4 teaspoon marjoram 1/4 teaspoon oregano 1 tablespoon olive oil 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon butter 1 pound ground beef or turkey 4 eggs 1 small onion, diced

If using frozen spinach, place in strainer and drain well. Heat oil and butter in large, heavy skillet. Add ground meat and cook, stirring, until browned and crumbly. Add onion, and cook until tender but not browned. Stir in spices. Stir in drained spinach and cook until liquid has evaporated. Beat eggs, add to meat mixture and cook, stirring, until eggs are set. Makes 4 to 6 servings.

So many of the new subscribers emailed asking for Lori's recipe for Chocolate - Cheese Muffins that was mentioned by a Keyboard Pal yesterday, I am going to reprint here. They are so gooooooooood!!!

1-1/2 cups sifted flour 1 cup sugar 1 teaspoon baking soda 1/4 cup cocoa 1/2 teaspoon salt 1 cup water 1/3 cup oil 1 tablespoon vinegar 1 teaspoon vanilla One 6-ounce package of chocolate chips Cream Cheese Mixture: 8 ounces cream cheese, softened 1 egg 1/3 cup sugar 1/8 teaspoon salt

Combine flour, 1 cup sugar, baking soda, cocoa, and 1/2 teaspoon salt. Add water, oil, vinegar, and vanilla and beat well. In separate bowl, combine ingredients for cream cheese mixture, beating until smooth. Add the chocolate chips to this mixture. Fill paper muffin cups 1/3 full of batter. Top each with a heaping teaspoon of the cream cheese mixture. Bake at 350 degrees for 30 to 35 minutes. Makes 12 muffins.


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--- Today's Cooking Tip
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-- Thaw meat or fish in the refrigerator, not at room temperature. Never leave raw or cooked fish or meat at room temperature for more than two hours.

German Marble Tube Cake

1 cup unsalted butter (no substitutions please) 1 1/2 cups white sugar 4 eggs 1 cup milk 1 tsp almond extract 3 1/4 cups all-purpose flour 1 tbl baking powder 1/8 tsp salt 1/4 cup unsweetened cocoa powder 3 tbl dark rum

Preheat oven to 350 degrees F. Grease and flour one 10 inch tube pan. In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract. In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum. Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife. Bake the cake in at 350 degree F for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.


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BRAN MUFFINS

Combine 4 cups All bran cereal and 2 cups 100% bran cereal. Cover with 2 cups boiling water. Add 1 quart buttermilk. Cream 1 cup shortening and 3 cups sugar. Beat in 4 eggs, one at a time. Add this mixture to cooled cereal mixture. Mix 5 cups flour, 5 teaspoons soda, 1 teaspoon salt. Stir into creamed mixture only to dampen. Store in refrigerator until you are ready to bake. Fill muffin cups 2/3 full - grease pans or use paper baking cups. Bake at 375 F. for 15 to 20 min. These are really good.


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Chicken Fettuccine ala Ozarka

Ingredients

1 pound Fettuccine 1 cup Tomatoes, canned, diced 1/2 Green pepper, diced 1/2 Red pepper, diced 1 cup Zucchini, quartered and sliced 4 Large split chicken breasts-boned and skin removed (it's cheaper to do it yourself) 2 T Olive oil 2 T Italian seasoning Grated Parmesan cheese and garlic salt

Directions

Cook the fettuccine with half of the Italian seasoning, rinse and set aside. Cube the chicken breasts and cook until done. In a separate pan-saute' the red and green peppers in the olive oil until tender. Add the rest of the vegetables to the pan and slightly toss, about 2 minutes. Combine the chicken, the vegetables and the fettuccine and toss together. Garnish with Parmesan cheese and garlic salt to taste----


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This the recipe created in the late 19th century for a Russian count, has become on of the world's famous dishes. This is the classic Russian version. The numerous European and American variations called Beef Stroganoff do not in any sense reproduce the dish as it was originally made.

Beef Stroganov

1 tablespoon dry mustard* 1 pound fresh mushrooms, 2 pounds beef fillet* thinly sliced lengthwise 4 to 5 tablespoons oil 1 tablespoon sugar 2 teaspoons salt 4 cups thinly sliced onion rings 1 teaspoon black pepper 2 cups sour cream Partially freeze the meat before cutting across the grain into 1/4 inch rounds. Cut again against the grain into 1/4 inch strips and let come to room temperature. In a small bowl combine the mustard, 1 1/2 teaspooon of the sugar. a pinch of salt and 1 tablesoon hot water to form a thick paste. Set aside for 15 minutes.

Heat a large skillet with 2 tablespoons of oil and lightly saute the onions and mushrooms, about 10 minutes. In another skillet heat 2 tablespoons of oil over high heat. Drop in half of the meat constanly stirring with a wooden spoon for 2 minutes. With a slotted spoon transfer the meat to the shillet with the vegetables in it. Fry the other half of the meat the same way.

When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and the mustard paste. Set heat to medium.

Stir in the sour cream 1 tablespoon at a time, then add the remaining 1/2 teaspoon of sugar, and reduce the heat to low. Cover and gently simmer for 2 or 3 minutes. Taste for seasoning. *Note: If you do not have dry mustard use 2 tablespoons prepared mustard. You can use a lesser cut of meat.

Originally this was served by scattering 'straw potatoes' over the top. You can use 'shoe string' fies if you do not want to make your own or serve over egg noodles on a heated serving platter.
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Polish Noodle Casseole

1/2 pound cooked and drained noodles, 2/3 cup sour cream, 2/3 cup cottage cheese, 2 tablespoons onion, minced 2 tablespoons salt 1/2 teaspoon powdered mustard 1/4 teaspoon white ground pepper. Place, cooked and drained noodles in a buttered 1 quart casserole dish. Mix, sour cream, cottage cheese, minced onion, salt, dry mustard, and white ground pepper. Mix the above with the noodles in the casserole dish. Bake in a preheated 350 F. oven for 25 minutes. (The noodles on top should begin to brown.) To be a bit more fancy, when the 25 minutes is over, pull the casserole out of the oven, dot it with a bit of butter, and allow it to cook another 5 to 10 minutes.


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--- Today's Cooking Tip
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-- A fresh egg should sink at once in a bowl of salted water and lie at the bottom; a bad egg will float.
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------- Cuban recipe. Moros (black beans and rice)

2 T olive oil 1 onion, chopped 2 cloves garlic, minced 1 bell pepper, chopped 2 tomatoes, chopped 2 C cooked black beans 1 C chicken stock 1 C rice 2 C water

Prepare the beans the night before according to the package directions. Cook the onion, garlic, and green pepper in the oil until wilted. Add tomatoes, beans, and chicken stock. Simmer, stirring frequently, until heated through. Add raw rice and water. Cover. Cook on low about 20 minutes until rice is tender. Salt and pepper to taste.


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since apples are going to be in abundance soon, Apple jelly helps taste and appearance. Because of the sugar content it tends to burn, so you'll have to keep an eye on it, but just for a little while. Serve over rice with carrot's on the side.

Apple Jelly Chicken

4 chicken cutlets - boneless breasts or thighs 1/2 c butter 2 Tbl apple jelly 1/2 c apple juice salt

Place cutlets on a boiler pan rack that has been sprayed with nonstick cooking spray. Broil 4 inches from the heating element for 10 minutes, turning once. Meanwhile, combine butter, jelly and apple juice in a 1-qt saucepan; heat and stir over medium heat until jelly melts. Sprinkle chicken with some salt. Brush mixture over chicken. Broil 1 minute, turn. Sprinkle chicken with salt. Brush jelly mixture over chicken, broil 1 minute. Repeat process one more time. Serves 4.


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stuffed pepper soup

4 Tbs.. vegetable oil 2 cups chopped onion 1/2 cup chopped celery 2 small cloves garlic 4 cups chopped green pepper 1 pound ground beef 2 (16 ounce) cans crushed tomatoes 1 cup tomato juice 1/2 cup uncooked rice 6 cups water 4 Tbs.. chopped fresh parsley 4 tsp. white sugar 2 tsp. salt 2 tsp. black pepper 1/2 tsp. ground cinnamon Saute onion, celery, garlic and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice. Add tomatoes, juice, water, parsley, sugar, salt and pepper to the browned beef mixture. Cover and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning.


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Tortilla de Patatas (Thin Potato Omelet)

1 cup olive oil 4 large potatos, peel and slice in circles about 1/8-inch thick salt to taste 1 large Spainish onion, thinly sliced 4 large eggs.

Heat 3/4 cup of oil in a heavy 9-inch skillet, add potatos, one slice at a time so that they don't stick. Alternate layers of potato and onion. Cook slowly over medium heat. Do Not Fry!! Turn ocasionally until potatoes are tender, but Not brown. They must be loose, not "in a cake". Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tablespoons of the oil in large skillet. Add potatoes-egg mixture, spreading quickly. Lower the heat to medium. Shake pan to prevent sticking. When potatoes start to brown, put a plate on skillet and turn around, adding another tbsp of oil. Brown on the other side. You can flip three or four times for better cooking. Transfer to a plate, salt and pepper to taste. Serve hot or at room temperature with fish or beef. Serves 4-6.

Note: You may want to try adding 1/8 teaspoon of a dried herb, like rosemary or thyme, to the egg mixture..- - - - - - - - - - - - - - - - - - -


------------------ Mexican Chicken Kiev Casserole

6 skinless boneless chicken breast halves 7 ounces diced chilies 4 ounces Monterey Jack cheese, cut into strips 1/2 cup bread crumbs 1/2 cup Parmesan cheese 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon cumin 1/4 teaspoon pepper 6 tablespoons butter, melted 8 ounces canned tomato sauce 1 cup salsa

Pound chicken to 1/4". Place 2 tablespoons chilies and 1 strip cheese in center. Roll up burrito style. Combine bread crumbs, Parmesan, chili powder, salt, cumin and pepper. Dip each chicken roll in butter, then roll in crumbs. Place in baking dish, seam side down, and drizzle with remaining butter. Cover and chill 4 hours to overnight. When ready to serve, bake at 400F for 30 minutes. Combine tomato sauce and salsa for sauce.


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--- Today's Cooking Tip
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-- USDA classifications of eggs refer only to size and appearance, not the quality of the eggs. The three classifications are Grade AA, Grade A, and Grade B.

Eggplant Lasagna

1 eggplant (1 - 1 1/2 lb) sliced thin 1/4 c coarse salt (2 tbl if using table salt.) 3/4 c vegetable oil 2 c tomato puree 2 tsp oregano 1 tbl minced garlic 1 1/2 c grated mozzarella cheese 1/2 c Parmesan cheese Salt and pepper to taste

Preheat the oven to 375 F. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit 1-2 hours. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Heat oil in a large skillet over medium-high heat. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablepsoon chopped garlic. Season with salt and pepper. Grease a 8 by 8 inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, salt, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.


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------------ Apple Spice Cake

2 cups all-purpose flour 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground allspice 1/2 tsp salt 1 cup butter or margarine, softened 2 cups white sugar 4 eggs 1 tsp baking soda 1 Tbl warm water 1 tsp vanilla extract 3 red apples, peeled and diced 1/2 cup raisins soaked in warm water confectioners' sugar

Directions: 1 Preheat oven to 350 degrees F. Butter a 10 inch tube pan. 2 Whisk together flour, spices, and salt. 3 Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan. 4 Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.


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------------ Tortilla Al Ron (Rum Omelette)

A delicious, easy-to-prepare, yet eleqant brunch idea.

2 tablespoons light cream 8 eggs 1 tablespoon sugar 1/4 teasoon salt pinch of nutmeg 1 teaspoon lemon juice 2 tablesoons apricot preserves 2 tablespoons sugar 2 oz rum

Combine cream, eggs, sugar, salt and nutmeg. Beat vigorously for 1 minute. Add lemon juice and beat a few seconds longer. Melt butter in a tortilla skillet, being careful not to burn it. Add egg mixture. As edges set, lift them so the uncooked portion flows to the bottom. When eggs are set, spread preserves on half the tortilla.

Fold over, to form half a circle. Slide onto fireproof platter, folded side down. Sprinkle with sugar. Warm rum over candle flame and pour around tortilla. Pour flaming brandy into rum and it will ignite. Makes 6 servings.


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= Pork Dim Sum

14 ounces ground pork 2 scallions, chopped 1 3/4 ounces canned bamboo shoots, chopped 1 tablespoon light soy sauce 1 tablespoon dry sherry 2 teaspoons sesame oil 2 teaspoons sugar 1 egg white, lightly beaten 4 1/2 teaspoons cornstarch 24 Wonton wrappers Mix together the ground pork, chopped scallions, bamboo shoots, soy sauce, dry sherry, sesame oil, sugar, and beaten egg in a bowl until well combined. Stir in the cornstarch, mixing thoroughly. Spread out the wonton wrappers on a counter. Place a spoonful of the pork and vegetable mix in the center of each wonton wrapper and lightly brush the edges of the wrappers with water. Bring the sides of the wrappers together in the center of the filling, pinching firmly together. Line a steamer with a clean damp dish cloth and arrange wontons inside. Cover and steam for 5-7 minutes, until cooked through. Serves 6.

Slow Cooker - International Chicken

3 pound fryer, cut into serving pieces 1/4 cup flour 2 teaspoons salt 2 teaspoons curry powder 1/8 teaspoon pepper 1 large onion, chopped 1 large green pepper, seeded and sliced into rings 2 cloves garlic, minced 1/2 cup raisins 1 can (16 ounces) whole tomatoes, mashed 3 tablespoons flour 3 tablespoons water

Rinse chicken and pat dry. Combine 1/4 cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in Crock-Pot and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. Remove chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 tablespoons flour and water into the suace in Crock-Pot. Cover and cook on High until sauce is thickened. This is good served on rice -- especially saffron rice. Spoon sauce over top. Serves 4


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--- Today's Cooking Tip
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--

Raw or cooked meatballs can be frozen on a cookie sheet then transferred to a container, sealed, and out back in the freezer. This way they stay separate, and you can use as many as you want at any one time.


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Sweet Brown Chicken

3 lb. chicken, cut into 8 pieces Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 1/2 Tbl. brown sugar 1 onion, sliced 1 green bell pepper, sliced 2 garlic cloves, minced 1/4 tsp. dried thyme 1 1/2 cups chicken stock

Wash the chicken and pat it dry. Season with salt and pepper to taste.

Melt the butter in a large skillet over medium-high heat. Add the brown sugar and stir until dissolved. Add the chicken and brown, then stir in the onion, green pepper, garlic and thyme and cook about 5 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes, or until the chicken is tender.


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Mushrooms Baked in Cream

1 lb mushrooms with 1"-2" caps 1/4 c butter 1 Tabl minced onion 1/3 c dried bread crumbs (about 1 slice) 1/2 tsp salt 1/4 tsp paprika 1/8 tsp pepper 3-5 slices bacon, cooked and crumbled 1 c cream mixed with 1/2 tsp Worcestershire sauce

Clean the mushrooms and remove the stems from the caps. Set caps aside. Chop the stems finely. Heat the butter in a skillet; add chopped mushroom stems and onion. Cook slowly for about 5 minutes, gently stirring. Add and toss gently the next 5 ingredients, including the bacon. Pile stuffing into the mushroom caps. Pour the cream mixture around the mushrooms. Bake at 400* for 15-20 minutes or until heated through. Yield 6-8 servings. You may also lay the bacon uncooked over the top of the mushrooms and bake as above until bacon is cooked. We prefer it mixed into the stuffing.


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This is a low fat version of a cream sauce.

One trick is to use flavorful cheeses, like Parmesan, along with lower-calories ones; light ricotta and 1% milk are used for the traditional cream.

12 oz. fettuccine 1 cup light ricotta cheese 2 Tbs. grated Parmesan cheese 1/2 cup low-fat (1%) milk 1/4 tsp. salt 1/4 tsp. pepper 1/8 tsp. ground nutmeg 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry 4 oz. smoked ham, visible fat removed, cut into 1/4"-thick strips

1. Prepare pasta according to package directions. While pasta is cooking, prepare sauce. Place ricotta cheese in the bowl of a food processor fitted with metal blade; process until very smooth, about 1 minute. Add Parmesan cheese and process 1 minute. Add milk, salt, pepper, and nutmeg. Process 30 seconds; set aside.

2. Place chopped spinach in colander. When pasta is ready, scoop out 1/2 cup of the pasta water with a measuring cup. Drain pasta over spinach in the colander (this will heat the spinach).

3. While pasta is draining, add ham strips to saucepot in which pasta was cooked. Return pasta and spinach to saucepot and add cheese sauce. Stir vigorously to mix all the ingredients. If necessary, add some reserved pasta water to achieve desired creaminess,


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Kay's Easy Cherry Cheesecake

3 - 8 oz. pkgs Cream Cheese, softened 3/4 c sugar 1 tsp vanilla 2 tbs lemon juice 3 eggs

Preheat oven to 325°

Mix softened cream cheese, sugar, lemon juice and vanilla until very smooth. Add eggs, one at a time, beating until smooth after each one.

Pour into Graham Crack Crust (I buy them pre-made) and bake for 1 hour. Pull from oven and let cool completely on wire rack.

Top with one can of cherry pie filling


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========= If eating cucumbers causes you stomach discomfort, you are going to love this recipe. It is sweet, tart tasting and burpless.

Asian Style - Cucumber Salad

2 tablespoons rice vinegar 1/4 teaspoon salt 1/4 teaspoon sesame oil 1 English (seedless) cucumber, about 12 ounces, unpeeled and thinly sliced 1/2 small red onion, thinly sliced

In medium bowl, with wire whisk, mix vinegar, salt, and sesame oil until blended. Add cucumber and red onion, and toss to coat.
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-- Moussaka Casserole

4 small eggplants 1 1/2 teaspoons salt 1 1/2 tablespoons oil 3 tablespn butter 1 1/2 pounds lamb or beef (I prefer beef) 2 chopped onions freshly ground black pepper 1/4 teaspoon cinnamon 4 ripe tomatoes, peeled, seeded and chopped 3 tablespoons chopped parsley 2 or 3 tablespoons water 6 tablespoons dry breadcrumbs 6 tablespoons grated parmesan cheese 3 egg yolks 2 cups Bechamel sauce (see below)

Peel and slice eggplants. Sprinkle with 1 teaspoon salt and set aside in a colander for 15 mins. Rinse and drain. Heat oil and fry eggplant until lightly browned on both sides. Drain on paper towel. Heat butter and brown the meat. Add onions and fry until soft. Season with remaining salt, pepper and cinnamon. Add tomatoes, parsley and water. Simmer for 20 mins. Sprinkle half the breadcrumbs into a buttered baking dish and cover with half the meat mixture. Add half the eggplant slices and half the grated cheese. Repeat with remaining meat, eggplant and half the remaining cheese. Beat the egg yolks in a bowl. Beat in a few tablespppns of hot Bechamel sauce and add to remaining sauce. Pour over dish, sprinkle with cheese and breadcrumbs and bake at 350 F. for 45 mins.

Bechamel sauce: 2 tablespoons butter 2 tablespoons flour 2 cups milk (cool) 1/2 teaspoon salt freshly ground black pepper Melt butter, stir in flour and cook over low heat for 1 min. Gradually add milk, stirring with a wire whisk. You want a smooth consistency. Season with salt and pepper.


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--- Today's Cooking Tip
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--

When freezing liquids, leave a one-half inch headspace at the top of the container to allow for expansion.

Chicken Cacciatore

2 1/2 lbs Chicken pieces, frying 2 tbsp Oil for frying 1 lg Onion, sliced 1 Garlic clove, minced 1 14 1/2-oz can Tomatoes, crushed 1/3 cup dry red Wine, or water 1 Bay leaf 1 tsp Salt 1/8 tsp Oregano, dried 1/2 tsp Basil, dried 1/4 tsp Pepper 16 oz Pasta, rotini

Procedures: 1.Brown chicken in hot oil in skillet; remove chicken. 2.Add onion and garlic to drippings; cook and stir until tender but not browned. 3.Return chicken to skillet. 4.Add remaining ingredients except pasta. 5.Bring to a boil; reduce heat, cover and simmer 40 minutes until chicken is fork-tender. 6.Remove and discard bay leaf. 7.Skim fat from sauce. 8.Meanwhile, prepare pasta as directed on package; drain. 9.Serve chicken and sauce over pasta Serves 4-6.

Most people will put Parmesan on top, I prefer Romano.


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Personal Pizzas

Perfect for kids, but I replace the anchovies with olives for them. yield: 6 pizzas

dough: 2 1/2 cups self-raising flour 4/5 cup (200 ml) sour cream - that's 3 tbs less than a cup 1 egg 2 tbs oil salt and pepper

topping: 6-8 tbs pizza sauce of your choice 2 tomatoes, sliced 1 small can sliced mushrooms 1 small jar anchovies (optional) 4-7 oz shredded mozzarella

Mix dough ingredients and knead until smooth. Let rest for 20 minutes. Divide into 6 balls and roll to a circle on a floured surface. Spread about 1 tbs of sauce on each and place some tomato slices, sprinkle anchovies and mushrooms and top with shredded cheese. Bake in high heat (400 F) for abour 10 minutes until cheese melts. Enjoy.


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Burgundy Beef & Vegetable Stew

1 1/2 lbs beef eye round 1 tbl vegetable oil 1 tsp dried thyme leaves 1/2 tsp salt 1/2 tsp pepper 1 can (13 3/4 oz) ready-to-serve beef broth 1/2 c Burgundy wine 3 lg cloves garlic, crushed 1 1/2 c baby carrots 1 c frozen whole pearl onions 1 1/2 tbl cornstarch, dissolved in tsp water 1 pkg (8 oz) frozen sugar snap peas.

1.Trim fat from beef; cut into 1-inch pieces. 2.In Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 hours. 3.Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. 4.Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through. Serve over hot wide noodles.


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======= Serve these muffins, warmed, with cream cheese on the side, along with a full breakfast of eggs and bacon or today's second recipe. They are mouthwateringly good and take only minutes to make.

Pear And Walnut Muffins

2 1/3 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup granulated sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 2 small eggs 3/4 cup milk 12 tablespoons, 3/4 cup melted and cooled butter 1 cup peeled and coarsely chopped ripe pear 1/2 cup coarsely chopped walnuts

The Topping

1/2 cup light brown sugar 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 4 tablespoons (1/4 cup) cold butter, but into small pieces

Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.

Place 2 cups of the flour, the baking powder, baking soda, sugar, salt, cinnamon, and cardamom in a mixing bowl. and stir to blend. Add the eggs, milk and melted butter. Stir with a wooden spoon, mixing the ingredients together Don't overbeat. A few lumps in the batter are fine. Add the chopped pear and the walnuts. Stir to blend. Spoon the mixture into the muffin tin.

For the topping, in a small bowl, combine the ingredients and mix with your hands until the batter is crumble. Scatter the crumbs evenly over the 12 muffins. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or at room temperature.

Note: Theses muffins should not be refrigerated. Store leftovers in tightly wrapped foil or in an airtight container and keep them at room temperature. Or freeze them. When reheating, take them from the freezer and place them, still wrapped, in a preheated 375 F oven for 30 minutes.


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Italiano Scrambled Eggs

6 eggs 4 tablespoons light cream 1/4 teaspoon salt 1/8 teaspoon of dried thyme, crushed 1/2 green pepper chopped 2 tablespoons butter 1/2 pound sweet Italian sausage, casing removed and crumbled

In a mixing bowl beat the first 5 ingredients together. Cook the sausage and drain. Over medium heat in a 10-inch skillet melt the butter, add the egg mixture and while stirring add the cooked sausage. Cook while stirring until the eggs reach the consistency you want. Serves 4.


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Today's Cooking Tip Store soft cookies and crisp cookies separately. To keep soft cookies soft, place a slice of apple in the container to prevent them from drying out.


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SUGARLESS PEACH APPLE BUTTER

3 lb peaches, peeled, pitted & cut up 1 20 oz frozen apple juice concentrate In a 4 qt pot mash peaches well and add thawed juice concentrate. Bring to a boil gently, uncovered, reduce heat & cook 35-40 minutes or til very thick. Stir frequently as it thickens. Press through a sieve or fine strainer if you want it completely smooth. Ladle into 4 - 1/2 pint jars leaving 1/2" headspace Make sure to wipe the rim of jars clean. Place the lids on and process in boiling water bath timed for 10 minutes after the water starts to boil. Enjoy


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Here's a quick and easy recipe for veggie lovers. I especially enjoy the tart taste of the green tomatoes in this very adaptable delicacy. Whatever vegetables you don't care for may be left out and others added to suit your taste. I have also cooked red ripe tomatoes in this dish.

Stove Top Green Tomato Casserole

3 T olive oil 2 T oleo 5 large green tomatoes, washed and sliced 3 cloves garlic 1 large onion, sliced or several sliced shallots 1 med zuchinni 1 med summer squash 6-8 oz fresh mushrooms sliced large 1 stalk celery, sliced 3 T sweet basil 1 tsp oregano

Heat oil & oleo in large pan; add onion and garlic to soften, but not brown. Add tomatoes, spices, zuchinni, squash, and celery. Cook over low heat stirring occasionally for about five minutes. Add all other veggies, cover and simmer. This will produce quite a bit of water, so just simmer it out, turning veggies over occasionally til all of water evaporated. Serve by itself or as a side dish. Delicious aroma and taste. Enjoy!!!


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CURRIED CHICKEN SOUP

30 ml (2 tbsp) butter 1 lg onion, peeled and chopped 2 celery stalks with green tops, chopped 60 ml (1/4 cup) flour 15 ml (1 tbsp) curry powder 2 large green apples, peeled, cored and chopped 225 g (1/2 lb) cooked chicken meat, chopped 1.24 L (5 cups) chicken stock 15 ml (1 tbsp) lemon juice salt and pepper

Melt butter in a large saucepan. Saute onion and celery 5 minutes. Add flour and curry powder while stirring for 3 minutes. Stir in apple, chicken and 250 ml (1 cup) chicken stock. Simmer 5 minutes. Cool slightly. Puree mixture in a food processor. Return puree to to sausepan. Add the remaining stock, lemon juice and seasonings. Heat to a gentle boil and cook 10 minutes. Cool, cover and refrigerate 1/2 hour. Serve cold with a spoonful of yogurt on top of each bowl.


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=

Italians rarely end a meal with dessert. Desserts are usually available durings special holidays. Meals end with fresh fruit, fruit macerated in wine, or a wedge of cheese. Expresso, drunk black, is served after the fruit or cheese course.

Ricotta Lemon Cheese

2 cups ricotta cheese 1 teaspoon salt 1 egg yolk, beaten 1 teaspoon melted margarine 2 teaspoons brown sugar 1 lemon

Whip all ingredients except lemon together in a blender. Add grated lemon peel from a well washed lemon and one or more teaspoons of lemon juice, to taste. Makes a little over 2 cups. This is good with with crackers or fresh fruit slices.


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=

Zwieback Rolls

1 package (1/4 ounce) active dry yeast 1 teaspoon sugar 1/2 cup warm water (110° to 115°) 6 to 6-1/2 cups all-purpose flour 1 tablespoon salt 3/4 cup shortening, melted and cooled 2 cups warm skim milk (110° to 115°)

Dissolve yeast and sugar in water; set aside. In a large mixing bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth and elastic, about 6-8 minutes. Dough should be soft. Place dough in a bowl coated with nonstick cooking spray; cover and allow to rise in a warm place until doubled, about 1 hour. Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on baking sheets coated with nonstick cooking spray. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 30 minutes or until golden. Makes 2 dozen.


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==

SlowCooker - Country Pork Dinner

3 pounds pork loin country-style rib 1/3 cup flour 2 tablespoons salad oil 1 1/2 cup apple cider 1 cup water 1 tablespoon salt 1/2 teaspoon pepper 2 lb small new potatoes 16 ounces carrots 1 teaspoon caraway seeds 1 onion 1 cabbage

Chop small head cabbage and medium onion, cut carrots into 2" pieces. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over medium-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to medium; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours. Serves 4

Today's Cooking Tip Too much garlic in a soup or stew? Place parsley flakes in a cheesecloth bag and add to the pot until it soaks up the excess garlic.

Peach Melba

2 cup Peaches, fresh-peeled and sliced into 8 wedges each 2 cup Raspberry, fresh or frozen 3/4 cup Sugar 2 tbsp Water Ice cream, vanilla

Procedures: 1.In a saucepan, bring peaches, raspberries, sugar & water to a boil. 2.Reduce heat & simmer 5 min. chill, if desired. 3.Serve over ice cream. 4.*all this can be made & ready to eat in 30 minutes or less!


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Sausage Stars

Stars: Wonton wrappers or egg roll wrappers cut into 1/4. place wrapper into small muffin tin and press into pan with fingers. Make sure you spray pan with non-stick spray. bake in 350 oven until golden brown.

Filling: 1 lb bulk sausage, (brown and drain the grease) 1 lg. onion, chopped and add to sausage while cooking. cook for 15 to 20 minutes.

Add: 2 pkg. shredded cheese, I use 2 cups of mozzarella and 2 cups of cheddar 1 pkg. ranch dry mix 1/2 cup sour cream 2 jalepeno peppers chopped very fine block olives, chopped

Mix well in bowl until thouroghly combined. Fill cooled wrappers with mixture and bake for 10 min. in 350 degree oven. Serve with salsa and sour cream on top!


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Chicken Breasts Stuffed with Asparagus

4 whole chicken breasts, halved, boned and pounded 24 medium asparagus spears, lightly blanched 1/4 c. butter, melted 1/4 c. dijon mustard 2 garlic cloves, finely chopped 1/4 c. white wine 1-1/2 c. bread crumbs 1 tbsp. grated parmesan 2 tbsp. finely chopped parsley

Prepare chicken and asparagus. Combine the butter, mustard, garlic and wine. Dip the chicken pieces in this mixture to coat them. Place three spears of asparagus on each breast and roll, securing with a toothpick. Mix bread crumbs, parmesan and parsley together and roll the breasts in this mixture. Bake 30 min. at 350 F. Serves 4-6. Pass the blender hollandaise sauce! and hear raves.


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This is a very different ravioli recipe. It has a wonderful taste and makes a beautiful presentation. The name of the recipe comes from the pasta shell that ravioli normally has.

Ravioli nudi - Naked ravioli

2 pounds fresh spinach 15 ounces whole milk ricotta 2 eggs 6 tablespoons Parmesan 2 tablespoons flour Salt Pinch of nutmeg

Clean and wash the spinach. Cook for ten minutes in a saucepan with 1/2 cup of boiling, salted water. Drain in a colander. When cold, squeeze out the excess water and chop finely. Place in a large bowl with the ricotta, eggs, grated parmesan, flour and a pinch of nutmeg. Mix well until all the ingredients are thoroughly blended together. Form the mixture into small balls (1/2-inch diameter). Cook bringing approximately three quarts of water to the boil. Add the salt and drop in the "naked" ravioli. They are cooked when they rise to the surface. Remove with a strainer and serve immediately in warmed bowls with a Marinara sauce*. You will need about nine little ravioli per person.

For a light lunch, serve with a salad with vinaigrette dressing.

*Marinara Sauce

4 tablespoons olive oil 6 cloves of garlic 1 onion, minced 2 35 oz-cans whole tomatoes, crushed by hand Salt Freshly ground black pepper Pinch Red pepper flakes 1/2 tsp dried basil leaves

In a deep skillet set over moderate heat, heat 4 tablespoons of oil until hot. Add onion. Cook, stirring occasionally until they're pale golden, 5 minutes. Add the garlic and cook for 2 minutes. Add tomatoes, salt, pepper and red pepper flakes to taste, and simmer, stirring occasionally until the tomatoes have reduced a little and separated from the oil, 20 minutes. For a thicker sauce 45 minutes. Add the basil and simmer for 2 minutes more. Makes 4 to 6 servings.


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Broccoli Macaroni & Cheese Bake

1 1/2 cups dried elbow macaroni 3 medium carrots, peeled and cut diagonally into 1/4-inch slices 10 ounces broccoli, stems sliced, florets separated 1/2 cup frozen peas, thawed 1 cup cottage cheese 1 tablespoon Dijon mustard (country style) 1/4 teaspoon Tabasco sauce Salt and pepper to taste 4 to 8 ounces sharp cheddar cheese, coarsely shredded 4 ounces mozzarella cheese, coarsely shredded 1 tablespoon grated Parmesan cheese

Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or butter. Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas. In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4 Note: This dish can be prepared a day before it is baked.

Today's Cooking Tip

To clean leeks, trim root ends and any bruised parts parts of the green leaves. Starting at the green end, split each leek in half, with the knife stopping about an inch short of the root end. Spread leaves and white root end apart and wash thoroughly under cold running water.


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CHOCOLATE BREAD PUDDING

4 cups stale bread torn into small pieces. 4 cups milk 1 cup sugar 4 squares melted Unsweetened Chocolate 4 eggs 2 tsp vanilla 1/2 cup chopped Pecans

Soak bread in milk till absorbed. Beat eggs, Vanilla, Sugar, and Chocolate, add to the bread mix. Stir in pecans. Pour into a buttered dish. Place this one inside a larger dish with enough water to come 1/2 way up side of smaller pan. Bake at 350 degrees for 45-60 minutes or till set.


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Kugelis

5 lbs. potatoes, peeled and grated (or grind with food processor) 2 med. onions, minced 1/2 lb. bacon, fried and crumbled (reserve about 1/4 cup drippings) 3 tbl of butter, melted 6 eggs 1 lg. can evaporated milk 4 tsp. salt pepper to taste (I use about a tsp.)

Peel and grate or grind (fine disc) potatoes. Dain. Fry and crumble bacon, add to potatoes and onions, along with 1/4 cup drippings. Mix well. Beat well 4 eggs, add evaporated milk, melted butter, salt and pepper, and mix well. Add egg mixture to potato mixture, and mix together. Pour into a well greased 9x13 cake pan (yes, it'll fit--barely) Bake at 350 degrees for 50 minutes until browned. Slice into squares, and top with sour cream (applesauce is also good) Leftovers are best reheated sliced thin and sauteed in melted butter. It also reheats well in the microwave. It freezes well. NOTE: I saute the onions and bacon (both chopped) together with a little bit of water until the water evaporates.


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Chicken Shrimp Combo

4 Fryer Chicken Leg Quarters V-8 Cocktail Juice (A zesty tomato juice) 1 Clove Garlic chopped fine Italian Seasoning Mix Small container fresh mushrooms sliced 1 Pound Shrimp, peeled and deveined (Large shrimp present a better picture) Small container Cherry Tomatoes Cut in Half Salt and Pepper to taste Spinach Fettuchini or Linguini Grated Parmesan Cheese

In a covered skillet or electric skillet add a film of V-8 Juice (just as if you were using oil) and the garlic. When hot, "Brown" the chicken on both sides. Sprinkle with as little or as much Italian Spice Mixture as you like. Cover and let chicken simmer until almost done. Have a cocktail with your guests. When chicken is almost done, add the mushrooms, cover, and simmer until mushrooms are tender. Add the shrimp, cover and simmer just until barely pink. Add the Cherry Tomatoes, cover just until the tomatoes are heated yet firm. Remove immediately to a warm platter and cover with foil. To the juices in the skillet, add a bit more of the V-8 juice and simmer. Thicken very slightly with cornstarch and water. Serve chicken mixture over cooked spinach Fettuchine/Linguini and sprinkle with freshly grated Parmesan Cheese. Serve with a Green Salad and French Bread and you have an easy company one dish meal with little effort.


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In Italy they never serve a vegetable on the same plate with the fish or meat. Thats why this is truly a side dish.

Ratatouille Nicoise

1/3 cup olive oil 3 cloves of garlic, chopped 1 large onion, sliced 2 zucchini 1 small eggplant 3 tablespoons flour 2 green peppers, seeded and cut into strips 1 28-ounce can Italian plum tomatoes salt and pepper 1 tablespoon capers, drained & chopped

Heat oil in large skillet, add garlic and onion, and sauté. Slice the zucchini and peel and cube eggplant. Flour the pieces lightly. Add vegetables to the skillet, cover and cook slowly - 1 hour. Add tomatoes and simmer uncovered until mixture thickens. Salt & pepper and capers last 15 minutes of cooking. Serves 5-6



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Slow Cooker - Hot and Sour Soup

1/2 pounds lean pork, cut into thin strips 1/4 pound (about 7) fresh mushrooms, sliced 1 8-ounce can sliced water chestnuts, drained 1/2 cup bamboo shoots, cut into strips 2 tablespoons rice wine vinegar 2 tablesppons light soy sauce 1 teaspoon sesame oil 1/4 tsp dried red pepper flakes 1 cup cubed firm tofu, cut into 1/2 cubes 2 cups chicken broth 2 cups water green onion slices for garnish

In slow cooker, combine all ingredients except green onions. Cover; cook on low 7 to 8 hours. Ladle into individual bowls. Garnish with green onion slices. Makes 7 to 8 servings.


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Buttermilk Pie

4 eggs 1 1/2 Cups sugar 1 1/2 Cups margarine, melted 1 tsp. vanilla 1/2 Cup buttermilk

Whisk ingredients together and pour into pie shell. Bake at 350° for 10 minutes. Reduce heat to 325° and bake for 30 minutes or until a toothpick comes out clean. Let cool until firm. ENJOY.


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Super Easy Lasagna

Sauce: Brown together and drain 3 lbs of ground beef and a large onion. Add 2 jars (30 oz) Prego spaghetti sauce (or your favoorite) 2 Table chopped garlic 8 oz sliced mushrooms (opt) 1 can tomato sauce (opt) simmer together while preparing filling. Filling: (mix together well) 24 oz cottage cheese 8-16 oz ricotta cheese 8 oz cream cheese (opt) 1/2 c parmasan cheese 3 large eggs

1 lb mozzarella cheese, shredded 3/4 c Romano cheese (opt) 1 can (48 oz) "V-8" juice 1 lb dry lasagna noodles

Use a large foil turkey roasting pan or large deep pan. Place a small amt of sauce in the bottom of the pan. Place a layer of dry noodles across the bottom, edges almost touching. Cover with about 1/3 of the sauce. Add about 1/2 of the cheese filling. Sprinkle with 1/3 of the mozzarella and 1/4 c of Romano if using. Start another layer of noodles, sauce, cheese, filling. Add final layer of noodles and sauce. Pour enough "V-8" over to be able to see at the edges. Bake at 350* for 70-80 minuts. Add last of mozzarella, romano and decorate with a few slices of American cheese if desired. Allow to stand at least 15 minutes before serving (it firms up) This freezes beautifully and makes great lunches to carry for someone who has access to a microwave. (I just wrap individual servings in saran wrap and take frozen; it thaws by lunch time and can be nuked on a paper plate in a minute or so.)


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Monkey Bread

3 cans biscuits (I use Hungry Jack) 1 cup granulated sugar 2 Tb. Cinnamon 1 cup packed brown sugar 1 stick margarine or butter 1/2 to 1 cup chopped nuts (I use pecans)

Preheat oven to 350.

Put granulated sugar and cinnamon in plastic sandwich or storage bag. Cut biscuits in fourths and shake in bag until covered. Layer biscuits in greased tube pan, sprinkling nuts on each layer.

Melt butter in small saucepan and add brown sugar. Bring to a boil and cook for 1 minute, stirring continuously. Pour over biscuits and bake for 35 minutes.


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This also makes good garlic bread. Just use butter, parmesan cheese and garlic. Cook for the same length of time.

Pane Daroto - Golden fried bread

6 slices of bread 1/2-inch thick 1 1/4 cups milk 2 eggs, beaten Olive oil 1 tablespoon Parmesan Cheese

Put 1/4-inch of oil in a heavy skillet. Cut the crusts off the bread and soak briefly in the milk Dip both sides of each slice of bread into the beaten eggs. Heat the oil over medium heat and plunge the slices into the pan one by one, frying each side for 4-5 minutes until golden brown. Remove from the pan and leave to drain on paper towels. Sprinkle with cheese and serve hot.

It is even tastier if very finely cut slices of provolone cheese are laid on top of the fresly fried bread so that they gently melt into it.


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Slow Cooker - Ham and Scalloped Potatoes

8 slices of ham 1 can cream of mushroom soup 10 medium potatoes, peeled and thinly sliced 1 cup grated Cheddar cheese 1/2 teaspoon paprika Salt and pepper to taste 2 onions, thinly sliced Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grate cheese. Repeat with remaining half. Spoon undiluted soup over top Sprinkle with paprika. Cover and cook on low 8 to 10 hours.


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Today's Cooking Tip

When pureeing solid food, like chicken livers, in the blender it is important to puree in small batches. Use enough of the liquid from the recipe to get the food down into the blades of the blender so it can do its job.


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Chicken Lemon Supreme

2 1/2 to 3 pound chicken 1 lemon 2 zucchini, cut lengthwise and then crosswise into quarters 2 red or green bell peppers, cored and cut into thick slices 12 small new potatoes 6 cloves garlic, peeled and left whole (optional) Salt and freshly ground black pepper About 1/2 cup dry red or white wine

Preheat oven to 425 degrees. Remove any excess fat from the chicken and giblets in cavity. Cut an "X" in the side of the lemon and place inside the chicken cavity. Place a chicken in a large casserole and surround it with the zucchini, peppers, potatoes, and garlic. Sprinkle generously with salt and pepper. Pour the wine over the bird and roast for 15 minutes (the alcohol will burn off). Reduce the temperature to 350 degrees and roast for another 45 minutes to an hour, basting the bird every 15 minutes or so. Roast until tender and the juices run yellow, not pink, when a thigh is pierced with a small sharp knife. Remove the lemon and serve the chicken cut into pieces, accompanied by the vegetables.


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Lamb Curry.

I prefer serving this with yellow rice, broiled potatoe and braised cabbage with carrot salad in a side dish. This recipe is easy if you are in touch with your cooking so you can decide which quantities to use. Ingredients oil 1 medium onion diced 1 medium tomato diced 3 cloves garlic 4 cloves 4 black peppercorns 1/2 teaspoon ginger 5 or 6 curry leaves 1 karamong (elachi) green chilies sliced through the middle (decide how many you would like to use according to your taste) spices - (mix one part corriander powder, one part tumeric powder, 6 parts chilli powder) Salt to taste 1 kilo/ 2 pounds lamb and bone (preferably leg chops) cut in chunks water coriander leaves to garnish Heat oil in pot over medium to high heat. Add onions, chilies and curry leaves. Wait till onions are light bown. Crush garlic, cloves, peppercorns, karamong and ginger to form paste. Add the paste to the pot. Braise for thirty seconds to a minute stirring continously. Add the spices and braise for a few seconds. If it is too dry then add a few droplets of water and continue braising for a minute or so. Add the tomato and lamb chunks. Salt to taste. Add water and cook for 30 minutes. When cooked sprinkle with corriander leaves. -Wahla. Ash


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This recipe makes a great brunch entree. Potatoes and Eggs Au Gratin

4 medium potatoes 4 hard-boiled eggs 1 large tomato 1/4 cup onion, chopped 1 tablespoon butter or margarine 3 tablespoons all-purpose flour 1 cup sour cream 3/4 cup shredded Cheddar cheese 1/2 cup milk 2 tablespoons snipped parsley 1/8 teaspoon paprika 3/4 cup soft bread crumbs 1 tablespoon butter, melted

Cook whole potatoes, covered, in boiling salted water for 20 minutes or till almost tender; drain well. Peel and slice cook potatoes. {You should have about 3 cups.} Thinly slice the hard-boiled eggs; cut tomato into 8 wedges. In a saucepan, cook chopped onion in 1 tablespoon butter or margarine till tender. Stir in flour. Stir in sour cream, shredded cheese, milk, parsley, paprika, 1 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir over low heat until cheese melts. Combine sour cream mixture and sliced potatoes.

Place half of the potato mixture in a 1 1/2-quart casserole. Top with egg slices and tomato wedges. Spoon remaining potato mixture atop. Toss bread crumbs with 1 tablespoon melted butter or margarine; sprinkle atop. Bake in a 350 degree oven for 40 to 45 minutes or till heated through. Garnish with additional tomato wedges, hard-cooked egg wedges, and parsley, if desired. Serves 4.


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Spiced Raisin-Appple Muffins

1 cup all-purpose flour 1 cup uncooked quick-cooking oats 1/3 cup sugar 1 tablespoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup milk 1/2 cup oil 1 large egg 1 cup raisins 1 cooking apple, chopped

Combine first 7 ingredients in a large bowl; make a well in center of mixture.

Combine milk, oil, and egg; add to dry ingredients, stirring just until moistened. Fold in raisins and apple. Spoon into greased muffin pans or lightly greased muffin liners, filling two-thirds full.

Bake at 400 F for 20 minutes. Remove from pans immediately and cool on wire racks. Makes 12 muffins.

Know how to spot a cooking apple? Their bottoms are rounded as opposed to the bumpy bottoms of Red or Golden Delicious apples.

:::::::<<::::::<< Today's Cooking Tip <<::::::<<<::::::: To get rid of onion, garlic, or fish odor on a cutting board - rub the board with a cut lemon or lime half. Then wash in soapy water.


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Chicken Breasts with Apple Raisin Stuffing

stuffing: 1/4 cup canola oil or low sodium chicken broth 1/2 cup onions, chopped 3 apples, parred and chopped 1/4-1/2 cup raisins 1 teaspoon poultry seasoning 1/2-3/4 cups plain bread crumbs

6 chicken breasts

Saute onion and apples in oil or chicken broth. Add raisins and poultry seasoning and cook for 1 minute, add bread crumbs. Cool. Set aside.

Put stuffing underneath the breasts in the pocket. Spray a baking dish with Pam. Bake uncovered at 350 degrees for 50 minutes. Serve after removing the skin from chicken breast. Serves 6.

nutritional analysis (without oil): calories=257, protein=30 g, fat=4.5 g, carbohydrates=23.5 g.


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This works well with apples too. (If using canned do not use pie filling, use pie sliced apples & drain well, same with peaches)

PEACH KUCHEN

1/2 Cup soft butter 1 pkg Yellow cake mix 1/2 Cup Coconut flakes 2 Cups sliced peaches/a little more if you like?(so they'll cover top of crust) 1/2 Cup sugar 1 tsp cinnamon 1 Cup sour cream 1 egg Cut butter into cake mix until crumbly. Mix in coconut. Pat into a 13 x 9 ungreased pan. Building up a little on the sides. BAKE 10 min. Arrange peach slices on crust. Mix sugar with cinnamon & sprinkle on peaches. Blend sour cream & egg & drizzle over apples(will not cover completely) BAKE 25 min or till light brown @ 350. SERVE WARM ----- IT'S DELICIOUS YIELD: 12 SQUARES


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Pecan Cups

Shells: 1 c. butter or margarine 1 pkg. cream cheese dash of salt 2 c. flour

Filling: 2 eggs 1-1/2 c. brown sugar, packed 2 tbsp. melted butter 1-1/2 c. chopped pecans 1/2 tsp. vanilla

To make shells, beat butter, cream cheese and salt until fluffy. Add flour and continue to mix. Put dough in fridge until firm to handle. After chilling, form dough into little balls and press into bottom and sides of small lightly greased muffin or tart tins. To make filling, beat eggs and add all remaining ingredients a nd spoon into shells. Bake at 350' for 30 minutes. Makes 48 - 2" diameter tarts.


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Portuguese Sweet Rice Pudding

1/2 gallon whole milk 2 cups water 1 cup long grain rice 3 teaspoons lemon extract 1 1/2 cups sugar 10 egg yolks Pinch salt Cinnamon At medium low heat, cook the rice, lemon extract, salt and water until the liquid,is almost gone. Add the milk, 1 pint at a time, letting it cook about 15 minutes so the rice has a thick and rich consistency before the next pint is added. Remember to stir the rice constantly. When adding the last pint of milk, add the sugar and cook 15 to 20 minutes more. When done, remove from the heat and add the egg yolks (add some of the hot rice to the yolks before adding them to the whole mixture to prevent curdling). Mix the yolks into the pudding and pour into a serving dish. Sprinkle with cinnamon and cool. Serves 8


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Portugese Molasses Cookies

3 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 tablespoon ground ginger 1/2 cup butter or margarine 1 egg 1/2 cup granulated sugar 1 cup molasses 2 teaspoons white vinegar 2 teaspoons baking soda 1/2 cup boiling water

In a bowl, mix together all of the dry ingredients, except the baking soda, and set aside. In another bowl, cream the butter with the sugar. Add the egg and beat until well mixed. Add the molasses, vinegar and the flour mixture and mix well. In a separate bowl, dissolve the baking soda with the boiling water and add to the cookie batter. The dough should be soft. Add more flour if necessary. Drop generous spoonfuls onto a greased cookie sheet. Bake 8 to 10 minutes in a 350° oven. The cookies are plump and soft when baked. Makes 2 dozen


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Chil-Beef Casserole

1 1/2 pounds lean ground beef 1 16-ounce can hot chili beans 1 10-ounce can tomato soup, undiluted 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups corn chips 6 green onions, chopped 1 2 1/4-ounce can sliced ripe olives, drained 1 cup (4 ounces) shredded sharp Cheddar cheese

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink. Add chili beans and next 4 ingredients. Cook over medium heat, stirring occasionally, 8 to 10 minutes. Place corn chips in a lightly greased 11- x 7-inch baking dish. Spoon meat mixture over chips; sprinkle with 6 tablespoons green onions, olives, and cheese.

Bake uncovered at 350° for 20 minutes or until thoroughly heated. Sprinkle with remaining green onions. Yield: 6 servings

Serve this casserole with a green salad laden with grapefruit or orange slices. A vinegary coleslaw also makes a good choice.

:::::::<<::::::<< Today's Cooking Tip <<::::::<<<::::::: Strain soup stock through a coffee filter to make it clear and debris free.


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CRAB BISQUE

4 lb snow crab clusters (legs) 4 qt water (16 cups) 1 sm onion - chopped 1 1/2 stalks celery - chopped 2 cloves garlic - quartered 2 potatoes - peeled and chopped 1/4 cup fresh chopped Italian parsley 2 tsp mustard seed 1 tbl chopped pimento 1/2 tsp coarse ground pepper 2 bay leaves 1/3 cup tomato sauce 2 tablespoons half and half 1/4 cup unsalted butter 1/4 tsp dried thyme 1/8 tsp dried basil 1/8 tsp dried marjoram

Remove all the crab meat from the shells and set it aside. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.


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Cornmeal Oven-Fried Chicken

3 pound chicken, cut into serving pieces 1/2 cup yellow cornmeal Salt and freshly ground black pepper to taste 1/2 tablespoon chili powder 1/2 tablespoon dried thyme 1/2 tablespoon dried oregano 1/2 tablespoon dried basil 2 tablespoons butter 3 tablespoons olive oil

Pre-heat oven to 375 degrees.

Wash the chicken and pat dry. In a large plastic or brown paper bag, mix the cornmeal, salt and pepper, chili powder, thyme, oregano and basil together. Put a few pieces of chicken in the bag and shake to coat. Repeat with the remaining chicken. Shake off any excess coating.

Heat the baking pan in the oven. Add the butter and olive oil to the pan and coat well. Place the chicken, skin side down, in the pan. Bake 30 minutes, then turn the pieces and continue baking 25 to 30 minutes more, or until golden brown and the juices run clear. Serves 6.


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Lamb Stew

1 Leg of lamb (4 lb) 1/4 c Butter 1 lg White onion, chopped 1 can Whole peeled tomates (14 oz) 1 Green pepper, diced 1 Sweet red pepper, diced 1 Sweet yellow pepper, diced 2 tbsp Chopped parsley 1 tbsp Paprika 1 tbsp Salt 1/2 tbsp Black pepper 4 Potatoes, peeled and cubed (2lb.) 1 10 oz. box frozen Green peas 1 10 0z. box frozen Sliced carrots

Procedures: Bone leg of lamb, remove all fat and cut into 1-1/2" cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes.


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Szekely gulyas - Sauerkraut and Pork

2 pounds pork cubed 1 1/2 pounds sauerkraut (In a bag in the refrigerated section, not from a can!) 2 white onions, chopped 2 tablespoons lard or oil (if meat is very lean) 2 tablespoons Hungarian sweet paprika (no generic please) 1 large can of crushed tomato (or fresh tomatos peeled and crushed) 2 teaspoons sugar 2 Bay leaves 1 cup of water 1 cup of sour cream (no yogurt please) salt and pepper to taste

Brown the meat and onion (in lard or oil if needed) in a pot with lid. Add the paprika to the meat and onion mix, stir to mix in (do not burn). Put in the drained sauerkraut, crushed tomatos, bay leaves and sugar. Mix. Cover pot. Cook slowly for about one hour, or until meat is tender. Add the sour cream and stir it in. The aroma will make your mouthwater. Serve in soup dishes, with good crusty bread. This serves 4 and freezes well.


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Meatballs In Mushroom Gravy

1 1/2 pounds ground beef 2 large eggs, beaten 1/4 cup milk 2 slices white bread, crusts removed and crumbled 1/4 teaspoon salt 1/2 cup onions, chopped 2 teaspoons flour 1 teaspoon cooking oil 1 1/2 cups beef broth 1/2 teaspoon dried oregano, crushed 1 teaspoon sweet paprika 1 4-ounce can mushrooms, drained and sliced 1 cup plain yogurt 2 teaspoons chopped parsley

Preheat oven to 375 F. In a large bowl, combine the eggs and milk. Stir in bread crumbs and salt. Add ground beef and mix well. Shape into about 40 (1.5 inch) meatballs, then place in a shallow baking dish. Bake in oven for 25 to 30 minutes or until cooked. Drain on paper towels. In a large skillet, cook chopped onions in hot oil until tender. Add flour, then continue cooking for 1 more minute. Add meatballs to the skillet along with beef broth and oregano. Cover and simmer for about 10 minutes. Remove meatballs from pan and transfer to a serving dish. Add sliced mushrooms to the sauce, then bring to a boil. Reduce heat, then stir in plain yogurt and paprika. Season the sauce with salt and pepper, then pour over the meatballs. Garnish with chopped parsley. Serve with mashed potatoes, noodles or rice.


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Beef, Brown Rice and Feta Casserole

6 dried mushrooms 2 cups cooked brown rice 1 1/2 cups Cooked beef chunks 3 ounces crumbled feta cheese 6 pitted black olives 2 tablespoons parmesan cheese 1 onion, chopped 1 tablespoon oil 1 1/2 cups canned tomatos 1 garlic clove, minced Freshly ground pepper

Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes.

:::::::<<<::::::: Today's Cooking Tip <<<:::::::<<<::::::: If a dish lacks flavor, try adding a little mustard, hot pepper sauce, or Worcestershire sauce. An herb or spice such as curry powder can help too.


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Cheese Bread

1 loaf French bread, unsliced 1 stick butter, softened 1 Tlb. chopped green onion 1 cup mayo 1 cup shredded cheddar cheese dash of Worcestershire Slice off top of the bread, then make slices almost all the way through. Mix other ingredients together, spread on both sides of bread slices. Put remainder on top. Wrap loaf in foil, exposing the top. Bake at 350* for 20 to 25 min. Excellent!!! with any meal.


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Apples in Pastry

Yield: 6 servings

Short pastry: 4 cups flour 2 tbs sugar 1 3/4 sticks (200 gram) cold butter, cubed 2 eggs pinch of salt

Place ingredients in food processor bowl and pulse until a ball forms. If necessary add a little cold water. Wrap in plastic and chill for 1 hour at least.

6 medium tart green apples, cored with a special tool, unpeeled 3 tbs soft butter 1/4 cup sugar 1/2 tsp cinnamon 1 tsp vanilla extract 1 tbs powdered sugar 1 egg lightly beaten with 1 tbs water

Mix butter, sugar, cinnamon and vanilla. Fill the apples with the mixture and chill until pastry is ready. I usually add some raisins to the filling too. Roll the pastry about 1/7'' thick (3-4 mm). Cut 6 circles of 6'' and 6 circles of 2''. Put an apple on each of the big circles, lift the edges and wrap while pleating the pastry over the apple. Cover with the small circles, pasting to top of pleats with egg. Place wrapped apples on a baking sheet or pan and brush with egg. Stab with a fork in several places. Bake in high heat - 400 F/200 C degrees for 40 minutes. Pastry should be light brown. Put powdered sugar in a fine sieve and dust the pastry lightly. Serve warm with vanilla ice cream (my favorite) or with hot or cold vanilla sauce.
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Pizza Bread

1 lb. hamburger 1 can of tomato soup (undiluted) 1 med. chopped onion 1 small can of mushrooms drained 1/2 cup-3/4 cup sliced black olives 3/4-1lb. cubed mild or sharp cheddar cheese. 1 loaf of Italian sliced bread

Brown hambuger and onion (salt and pepper to taste) till cooked. Drain grease. Combine the rest of the ingredients in (except bread) large bowl. Spread mixture on slices of bread and broil on cookie sheet 3- 5 minutes or until cheese melts and is hot and bubbly. This mixture freezes well.

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These are sweet and tangy.
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Rumaki

12 whole chicken livers, halved 12 slices bacon, halved 24 canned water chestnut slices , drained 12 scallions, halved lengthwise 1/2 cup soy sauce 1/2 teaspoon curry powder 1/2 teaspoon ground ginger 1 scallion, sliced thinly crosswise and separated into rings

Place one chicken liver half in the center of one bacon slice half. Top with one slice of water chestnut and one scallion half. Wrap bacon around the chicken liver, water chestnut and scallion, securing the whole thing with a toothpick. Place in shallow non-reactive (glass or plastic) container. Repeat with remaining chicken livers, bacon, water chestnuts and scallions. Combine the soy or tamari sauce, curry powder, ginger, and thinly slice scallion rings. Pour over the chicken livers, cover and refrigerate at least 4 hours, up to overnight. When ready to cook, drain marinade, reserving. Broil till bacon is crisp and liver is cooked through. In the meantime, bring the marinade to boil for at least 3 minutes. Serve the rumaki, passing the hot marinade.


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Chili Cheese Ball

Beat 2 teaspoons chili seasoning with 2 packages (8 ounces each) cream cheese and 3 tablespoons salsa. Shape into a ball and chill until firm. Roll in shredded monterey jack cheese or chopped nuts.


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Easy Mexican Casserole

1 pound lean ground beef 12 corn tortillas 1 large can chili, no beans 1 medium onion, chopped 1 cup shredded cheddar cheese 1 cup montery jack cheese 1/2 tablespoon black pepper 1 teaspoon garlic powder 1 tablespoon chili powder 1/4 teaspoon cummin

Brown ground beef, drain fat and mix in the spices. Spray 9x12 casserole dish with cooking spray, place layer of corn tortillas on bottom, layer of ground beef, diced onion, chili, shredded cheese. Repeat ending with cheese on top. Bake at 350 degrees for 45 minutes or until nice and warm in middle. This is excellent with a nice salsa, some Spanish rice and chips. A nice easy meal and can used in microwave as well.

:::::::<<<::::::: Today's Cooking Tip <<<:::::::<<<::::::: Make a quick stock flavoring for soups or stews by combining onion, garlic, and carrots in a blender with a small amount of water.


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Portuguese Kale Soup

2 lbs kale deveined and coarsely chopped 1/2 lb chourico{preferably Portuguse but can use Spanish} 14 oz can kidney beans 1/4 cup salt pork diced. 1 cup potatoes cubed 1 medium onion diced 1 tsp salt 1/2 tsp black pepper 6 cups water

Saute salt pork and onions.Drain fat. Add remaining ingredients. Bring to boil and simmer covered for 1 hour. Smash some of the potatoes to thicken soup.


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recipe to use the leftover "juice" in ASPARAGUS cans

leftover juice [from 1 can Asparagus] you can use some of the stalks if required 1 teaspoon cornflour [for thickening] 1 teaspoon butter or margarine salt and pepper to taste equal amount of milk [equal to leftover juice]

Put all in pot and bring up to temperature [until thick enough] and serve This is a very quick and cheap way to use what is normally thrown out and is equal to "Cream of Asparagus ' soup.


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The following is an excellent corn chowder.

Take 1 can whole kernel corn 1 can cream style corn 1 can water and 2-3 slices cheese (your choice) heat all together till cheese melts. Enjoy.

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Bourbon Balls

3 cups finely crushed vanilla wafers 2 cups confectioers' sugar 1 cup finely pecans, chopped Or walnuts 1/4 cup cocoa 1/2 cup bourbon 1/4 cup light corn syrup

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in granulated sugar. Cover tightly and refrigerate several days before serving. Makes about 60 balls


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Here is another recipe the kids can help you make. No electric mixer is used.

Apple Crunch Muffins

1 1/2 cups sifted flour 1 egg slightly beaten 1/2 cup sugar 1/2 cup milk 2 teaspoon baking powder 1 cup diced apples 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 cup shortening

Sift flour, sugar, baking powder, salt and cinnamon in mixing bow. Cut in shortening until fine crumbs form. Combine milk and egg. Add to dry ingredients along with apples. Stir just to moisten. Spoon batter into muffin cups filling 2/3 full. Sprinkle with: 1/4 cup brown sugar (packed), 1/4 cup chopped nuts, 1/2 tsp. cinnamon (mix these three ingredients before sprinkling on muffins). Bake at 375 degrees for 25 minutes or until golden brown. Serve warm; serves 12.


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Hungarian Style - Fish and Potato Casserole

6 medium-sized potatoes (approximately 2 pounds) 2 pounds fresh fillet of sole, pike or trout 1 teaspoon of salt 1/4 teaspoon of white pepper 1/2 cup of butter 1/3 cup of hot milk 1 teaspoon of sweet paprika 1/8 teaspoon of pepper 1 1/4 cups of sour cream 1/4 cup of fine bread crumbs 1/2 medium onion, chopped finely 2 tablespoons of grated Parmesan cheese 1 teaspoon of extra paprika to sprinkle on top

Butter an 11-by-7-by-1 1/2-inch baking dish. Set out a large heavy skillet. Wash and peel potatoes. Then cut and cook potatoes 20 or 30 minutes until tender. Set aside. Season the fish with 1 teaspoon of salt and 1/4 teaspoon of white pepper. Heat the skillet over medium to high heat. Add a 1/4 cup of butter and cook the fish until it is lightly browned and appears flaky. Drain potatoes and mash either through a ricer or blender. Whip them up by adding the rest of 1/4 cup of butter and milk, salt, paprika and pepper. Spread the mashed potatoes on the bottom of the baking dish then add the fish on top. Spread sour cream over the fish, then spread the chopped onions and bread crumbs on top. Top it with the cheese and sprinkle the extra paprika on top. Bake at 350 F for 20 minutes and serve


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TEX-MEX CHICKEN FINGERS

2 lbs. Boned Skinless Chicken Breasts 3/4 cup Milk 3/4 tsp. Black Pepper 3/4 cup All-purpose Flour 3/4 cup Masa Harina or Cornmeal 3 tbsp. Chili Powder 1 tbsp. Parsley 1/2 tsp. Oregano 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Cayenne Pepper

Preheat oven to 350 degrees. Cut chicken breasts into 12 strips. Soak chicken in milk. Set aside. Combine black pepper and flour in a separate bowl. Combine all remaining ingredients in a separate bowl. Lightly grease a cookie sheet. Dip the soaked chicken pieces first in the flour mixture, then in the milk, and then in the masa harina (or cornmeal) Adams Spices mixture. Place coated chicken strips on the cookie sheet. Bake for 20 to 30 minutes.
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Fruit Pie

You'll need for topping: 1/4 cup all purpose flour 1/2 cup cornmeal 1/4 cup light brown sugar--packed 5 tblsp. butter--chilled, cut in large chunks 1/3 cup old fashioned rolled oats For pie: 5 cups sliced ripe peaches, peeled 1 pint blueberries. rinsed & stemmed 1 tblsp vanilla extract 1 tblsp lemon juice 1/2 cup sugar 3 tblsp flour 2 tblsp arrowroot or cornstarch 1/4 TSP. nutmeg 1/4 TSP. salt 1--9" pie crust--rolled out in a 9" deep pie plate egg wash Directions: preheat oven 350 F. Prepare topping: Combine flour, cornmeal & brown sugar in a processor, adding butter & oats and pulse to form a uniform coarse meal, with the bits of butter no larger than small grains of rice. refrigerate until ready to use later. In a large bowl toss peaches and blueberries with the vanilla and lemon juice. in a small bowl, stir the sugar, flour, arrowroot, nutmeg and salt together. ADD this to the fruit and toss to coat evenly. Place crust in pie plate (preferably glass), crimp the edges and brush generously with t he egg wash. spoon in the fruit mixture along with all juices in bowl and sprinkle with an even layer of crumb topping. Bake until the fruit juices come bubbling up through the crumb mixture and the crust is nicely browned. (about 1 hour) Remove from oven and place on a wire rack to cool for at least 25 min before cutting wonderful served warm with french vanilla ice cream!! Enjoy!!


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Glazed Strawberry-Rhubarb Pie

Pastry for 2-crust pie 1 1/4 cups sugar 1/8 teaspoon salt 1/3 cup flour

2 cups fresh strawberries 2 cups (1" pieces) fresh rhubarb 2 tablespoons butter

Combine sugar, salt, and flour. Arrange half of berries and rhubarb in pastry lined 9" pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Put on top crust. Bake at 350° for 45 minutes or until rhubarb is done.

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Halibut fillets marinated in lime juice and herbs. Serve with salsa of your choice; pineapple and mango salsas go very well with the citrus flavors of the marinade.

Grilled Herbed Halibut Fillets

2 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/8 teaspoon dried rosemary 6 4-ounce halibut fillets (haddock, pollock or sole) Place fish fillets in a large, shallow glass baking dish. Whisk together olive oil, lime juice, and herbs. Pour marinade over fish, cover, and refrigerate 2 hours. Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat. Remove fish from marinade, and place on grill. Cook 10 minutes per inch of thickness, or until fish flakes with a fork. Turn once to brown both sides.

Note: This can also be done under the oven broiler, setting the rack in the middle.


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Spicy Broiled Breaded Oysters

24 extra Select Oysters 1 egg 3 teaspoons milk 1 teaspoon salt 1/4 teaspoon Cajun seasoning 1 cup fine dry bread crumbs 1/4 cup melted butter 6 lemon wedges

Grease a shallow baking pan. Drain the oysters and dry on paper towels. Beat the egg with the milk. Add the salt and Cajun seasoning to the crumbs, then dip each oyster first in the egg mixture then in the crumbs. Arrange oysters in the baking pan and put a drop or two of butter on each. Broil for 2 or 3 minutes 2 inches from the source of the heat. Remove the pan, turn the oysters, add more butter and broil until browned on top. Serve with lemon wedges.


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Slow Cooker - Chicken Lickin' Good

8 chicken legs, thighs or breast halves 1/2 teaspoon gound ginger 1/2 teaspooon chili powder 3 tablespoons butter 1 16-ounce whole tomatoes, chopped coarsely-juice reserved 1 large onion, chopped 4 ounces mushrooms, drained and sliced 1 clove garlic, minced 1 1/2 teaspoons salt 2 tablespoons paprika 1/2 cup heavy cream

Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown the chicken on all sides in the butter. Place the chicken in the slow cooker. In a bowl combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on Low for 8 to 10 hours. Stir in the heavy cream just before serving. Serve over hot spaghetti.


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Country Chicken Casserole

2 c. cooked chicken Ingredients for topping: 2 cans cream of chicken soup 1 c. Bisquick 2 tsp. poultry seasoning 1 tsp. salt 1 c. sour cream 2 tsp. baking powder 1/3 tsp. pepper 1/2 c. milk 1 tbsp. parsley 1 tbsp. parsley 1 1/2 cups milk 2 well beaten eggs 1/2 to 1 c. chicken broth 1 c. shredded cheddar cheese

Cook soup, seasoning, pepper, parsley, milk, broth, and sour cream to blend ingredients. Add chicken, place in a large casserole dish sprayed with Pam. Combine the Bisquick, salt, baking powder, milk, parsley, and eggs. Mix until moistened. Place on top of chicken mixture, top with cheese and bake 40-45 minutes at 350 degrees.
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Peach or Apricot Butter

4 28 ounce cans peaches or apricots, drained 3 - 4 cups sugar 2 teaspoons cinnamon 1 teaspoon cloves 2 tablespoons lemon juice

After draining fruit, puree it using a blender (I puree it right in the crock pot with my hand blender). Add remaining ingredients. Cover and cook on high 8 - 10 hours. Remove cover during last half of cooking. Stir occasionally. Store in the refrigerator or freeze.


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Cincinnati Five Way Chili

1/2 tsp olive oil 1/2 c onions, chopped 2 cloves garlic, minced 14 1/2 ozs crushed tomatoes 3 tbsps chili powder 8 ozs no-salt-added tomato sauce 2 tbsps cocoa powder 1/2 tsp cinnamon 1/2 tsp cumin 1/4 tsp allspice 1/8 tsp cloves 3/4 tsp salt 1/2 tsp black pepper 1 lb spaghetti, thin cooked 3/4 c onions, chopped 1/2 c bell peppers,chopped

15 oz can dark red kidney beans, drained 3/4 c fat-free cheddar cheese, grated 1 1/2 lbs ground chicken, cooked

Heat oil over medium-high flame. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in tomatoes, tomato sauce, chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, salt, and black pepper. Heat to boiling over high flame. Reduce flame and simmer 20 minutes more. Meanwhile, heat beans in a saucepan over medium flame. Serve chili over spaghetti. Top with beans, remaining onions, and cheese.


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Buttermilk Pecan Chicken

8 lg. skinless, boneless chicken breasts halves 1/2 c buttermilk 1/4 c prepared mustard of choice 1 1/2 c finely chopped Pecans Seasoning salt and pepper

Cut chicken breasts into serving size pieces and pound lightly to even the thickness, but don't flatten. Whisk mustard into buttermilk in a bowl and add chicken. Turn to coat well. Marinate 10 minutes.

Heat oven to 375 degrees. Place pecans on a plate or in a shallow bowl. Remove chicken from buttermilk and shake off excess. Dredge on all sides in pecans and place pieces on a baking sheet, folding any thin edges underneath to make chicken evenly thick. Season as desired with seasoning salt and pepper. Bake about 25 minutes or just until meat is opaque throughout.

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Direct from Spain, this recipe is simple and delicious. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.

Gazpacho Andaluz

8 cups cold water 8 large, overripe tomatoes - peeled, seeded and chopped 1/4 cup minced onion 1 small clove garlic, minced 1 medium cucumber, peeled and finely chopped 1 medium green pepper, finely chopped 1/4 loaf stale French bread, cubed 1/4 cup olive oil 1/4 cup wine vinegar Kosher salt to taste Combine water, tomatoes, bread, and oil in a large stock pot. Set aside. In a food processor or blender, blend onion, garlic, cucumber, and green pepper to a paste. Stir into the stock pot. Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt.

Vinegret - Russian Cooked Vegetable Salad

1 large beet; w/skin, stemmed * OR 1 can-16 ounces beets; drained and cut into 1/2-inch dice 3 medium boiling potatoes; peeled 2 carrots, peeled 1/4 cupnion, chopped 3 medium Dill pickles; cut into 1/2 - inch dice 8 ounceseas; drained, 1 can 1/4 cup scallions; chopped (Green Onions will do) 1/4 cup dresh dill; finely chopped Salt and black Pepper; to taste

Dressing: 1 teaspoonry mustard 1/2 teaspoon sugar 3 tablespoons Red Wine Vinegar 1/3 cup Sunflower Or Corn Oil Salt and pepper to taste

* Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings.


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Slow Cooker - Southwestern Chicken Over Rice

2 14-15 ounce cans whole kernel corn, drained 1 15-ounce can black beans, rinsed and drained 1 16-ounce jar chunky salsa, divided 6 boneless, skinless chicken breast halves 1 cup cheddar cheese, shredded

Combine corn, black beans and 1/2 jar salsa in the crock pot. Top with chicken breasts and top with the remaining salsa. Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours. Before serving, top with cheese, cover and cook until cheese is melted. Serve with hot rice.


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Cream Cheese Pecan Pie

1 8-ounce package cream cheese, softened (Neufchatel-OK) 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 egg 3 eggs 1/4 cup sugar 1 cup light corn syrup 2 teaspoons vanilla 1 1/4 cups chopped pecans

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan. Prehateat oven to 375 F. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg; beat at low speed until smooth and well blended. Set aside.

Topping Mixture In another small bowl, beat 3 eggs. Add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; blend well. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently puor topping mixture over pecans. Bake at 375 F. for 35 to 45 minutes or until center is set. If necessary, cover edge of pie crust with foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator. Oh Man! With vanilla ice cream, ummmmmmmmh!

:::::::<<<::::::: Today's Cooking Tip <<<:::::::<<<:::::::

Put your extra virgin olive oil and balsamic vinegar in spray bottles to give you more control over the amount used. Spray skillets with oil before sauteing or flavor a cooked chicken breast with a spritz of balsamic vinegar. The oil spray is perfect when making phyllo pastries.


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Low-fat Oatmeal Raisin Cookies

Low-fat Oatmeal Raisin Cookies 1/4 c vegetable oil 1 c lightly packed brown sugar 1/2 c granulated sugar 1/2 c fat-free liquid egg substitute 1 teas vanilla 3 c regular or quick cooking rolled oats, uncooked 1 c unbleached flour 1 teas salt 1/2 teas baking powder 1 c raisins

In the bowl of an electric mixer, combine the oil, brown sugar and granulated sugar. Beat on medium speed until the sugars start to dissolve. Add the egg substitute and vanilla and beat 1 to 2 minutes longer. Stir in the oats, flour, salt and baking powder and mix to form a soft dough. Stir in raisins until evenly distributed. Heat oven to 350* Dip fingers or a tablespoon into water and drop 2" balls of dough onto nonstick baking sheets. Space the cookies 1 1/2 inches apart. Bake 12-14 minutes or until golden. Remove from sheets and cool on wire rack. Store in airtight containers. Makes 42 cookies. Per cookie: 74 calories, 2 gm fat, 0 mg cholesterol, 1 gm protein, 14 gms carbohydrates, 73 mg sodium.


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Flavored butters are delicious on steamed or grilled vegetables, baked potatoes, corn on the cob, pasta or grilled fish. Try spreading some on halved loaf of bread, wrapping in foil, and grilling until heated through. If you're feeling decadent, try a pat of butter on a grilled steak.

Add any one of the following to 1 stick of softened salted butter. Mix well and then either roll up, log fashion, in a length of waxed paper, or transfer to a small crock. Chill at least 4 hours for flavors to blend.

OLIVE: 1 Tbs. finely chopped black oil-cured olives and 1/4 tsp. dried thyme. BASIL & GARLIC: 2Tbs. chopped fresh basil and 1 garlic clove, crushed in a garlic press (microwave garlic 40 seconds with 1 Tbs. of the butter before mixing in with remaining butter) SUNDRIED TOMATO: 2 oil-packed sundried tomatoes, drained and finely chopped, add 1 Tbs. oil from tomatoes. PARSLEY & LEMON: 2 Tbs. chopped fresh parsley and 1/2 tsp. grated lemon peel.


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PORTUGUESE FIESTA SOUPAS

4-5 lb. roast (chuck) 1 tsp. cinnamon 1/2 tsp whole colves 1 tsp. whole allspice 1 tsp. whole cumin 4 bay leaves black pepper 1 large onion - chopped 1 small clove garlic - crushed 1 small bottle sherry wine 1 can tomato sauce 4 sprigs fresh mint salt to taste 1 loaf "day-old" french bread

Place meat in large stew pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth or put in tea-ball and place in pot. Add garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hours. DO NOT BOIL! Slice french bread and place in large deep bowl. Place 2 sprigs of the mint on top of bread. When meat is done (should pull apart with a fork) place in large bowl and top with remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a "soup". Chopped or wedged cabbage is often added during last hour of cooking.

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Fresh Chive and Bacon Dip

3/4 pound bacon 20 ounces cream cheese 1/4 cup minced red onion 1 cup sour cream 2 tablespoons fresh chopped parsley or 2 teaspoons dried, crushed 1/2 teaspoon steak sauce sauce 1 teaspoon garlic, minced 1/2 teaspoon Worchestershire sauce 2 tablespoons cup fresh chives, minced or 2 teaspoons dried, crushed

Cook the bacon in a saute pan until fully cooked, drain on paper towels and cool. Crumble the bacon. De-stem and chop the parsley. In a mixing bowl mix all ingredients until smooth. Store in air tight container in refrigerator.


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Hot Cheese Puffs

1 cup shredded Cheddar cheese, room temperature 3 tablespoons butter, room temperature 1/2 cup all purpose flour 1 teaspoon sweet paprika 1/2 teaspoon Worcestershire sauce pinch or more, cayenne pepper pinch salt 24 medium-size olives (pitted ripe or stuffed green)

Cream cheddar cheese and butter. Blend in flour, paprika, Worcestershire sauce, cayenne pepper and salt. Mold a slightly rounded teaspoonful of dough around each olive, covering completely. Place on parchment lined cookie sheets. Bake at 400 degrees for 12 minutes, until golden brown. Serve immediately.

Variations. Instead of olives use pecans or walnuts


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Ham Quiche Casserole

3 eggs, beaten 1 cup sour cream 1 cup grated cheese (your favorite) 1/2 cup sliced green onion 1/2 teaspoon salt 1 cup finely chopped, cooked ham 1 deep dish pie crust

Bake pie crust for about 10 minutes. Mix all ingredients together. Pour into baked pie crust. Bake at 425° F for approximately 25 minutes.

:::::::<<<::::::: Today's Cooking Tip <<<:::::::<<<:::::::

Plastic squeeze bottles are great for storing vinaigrettes for picnics or home use. Squeeze on salads rather than pouring or ladling on. The same bottles work well for keeping mayonnaise handy in the refrigerator. Le Duc's children like to squeeze it on sandwiches -- no knife, no mess.


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Texas-Style Chili

3-1/2 pounds Chuck blade steak 1/4 C Vegetable oil 2 C Chopped onion 3 Medium green peppers, chopped 16 oz. Tomatoes 4 Garlic cloves, minced 6 oz. Tomato paste 1/3 C Chili powder 1/2 t Cayenne 1/4 C Sugar 2 T Salt 2 t Dried Oregano (preferably Mexican oregano) 3/4 t cummin 3/4 t Black pepper

Cut steak into 1/2" cubes. Brown the meat in oil in Dutch oven, remove to a bowl and set aside. Add onions, peppers and garlic to drippings in pan over medium heat. Cook for 10 minutes, stirring occasionally. Add more oil if necessary.

Return the meat to the pan, and add tomatoes and their liquid and the remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer 1-1/2 hours or until meat is fork tender, stirring occasionally. Individual servings may be garnished with chopped onion and shredded sharp cheddar or Monterrey Jack cheese. I usally like my chili served on to of white rices Makes 6 or 7 servings.


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Egg- Stuffed Ham Rolls

Makes 4 or 5 Servings. Perparation: 10 minutes, Cooking 8 minutes

8 eggs 1/3 cup table cream 2 tbsp finely chopped parsley 1/2 tsp seasoned salt 1/2 tsp fine herbs 1/8 tsp pepper 3 tbsp butter or margarine 1 package (125g) cream cheese cut into small pieces 8 - 10 thin slices cooked ham, round (6 inch diameter) or rectangular

Whisk together eggs, cream, parsley, seasoned salt, fine herbs and pepper. Melt butter in large skillet. Pour egg mixture into skillet and scramble over medium-low heat until just set. Stir in small pieces of cream cheese into eggs. Remove from heat. Lay ham slices flat, spoon heaping 1/4 cup egg mixture onto each slice, then roll the ham slice. Place on serving platter. Garnish with green onion or hot tomato slices and parsley. Note: Use the top part of a green onion to tie around each roll to hold the bundle together.

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Pasta Lamb Tomato Sauce

12 ounces boneless leg of lamb or shoulder, sliced in thin strips 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1 1/4 cups thinly sliced zucchini 1 cup (4 ounces) sliced mushrooms 1 can (14.5 ounces) diced tomatoes and juice 3 Tbsp. chopped fresh basil leaves or 1 Tbsp. dried basil leaves, crushed 1/2 tsp. ground black pepper 1/4 tsp. seasoned salt, optional 8 ounces spaghetti, cooked and drained 1/4 cup sliced and drained ripe olives, optional

Directions In large skillet with cover, heat oil and sauté onion and garlic for 2 minutes. Add lamb and sauté 4 to 5 minutes, stirring occasionally, until meat is cooked. Drain well, set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper, and salt. Cover and cook for 5 minutes until vegetables are crisp-tender. Mix in cooked lamb and onions, pasta and olives. Heat through and serve over cooked spaghetti. Serves 4

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I Want A Coney Island!!

From 1900 til 1913 it was called a hot dog. In 1913 the Coney Island Chamber of Commerce banned the name because of negative conotations. The term 'frankurter' was then used, people who visited Coney Island upon returning home across the country, referred to them as a Coney Islands. Since then many names have been used, pup, bow wow, blood hound, etc. In 1922 Nathan's Famous on the boardwalk sold them for 5 cents, a Hamburger with fried onions for 5 cents and a Roast Beef sandwich 5 cents. A Milk Shake was 6 cents, freshly made Potato Chips were 10 cents and a Ice Cream Soda was 10 cents.

Here is their famous recipe for chile sauce.

Coney Island Sauce

1/4 pound ground chuck 1 8-ounce can tomato sauce 1 cup tomato juice 1 tablespoon vinegar 3 tablespoons pickle relish 1 tablespoon minced onion 1 teaspoon dry mustard 1 tablespoon chili powder 1/2 teaspoon salt 1/2 teaspoon sugar

Brown beef in saucepan. Stir often to break up meat (you want it very fine). Drain off all fat. Add remaining ingredients, stir and simmer 1 hour. Stir occasionally. Makes about 2 cups. Enough sauce for 1 dozen hot dogs or hamburges. Hint: Put a slice of cheese on the hamburger then the sauce.


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Hamburgers Italian

1/2 pound ground beef 1/2 pound sweet Italian sausage 1/4 cup Italian flavored bread crumbs 1 egg 2 cloves garlic, minced 4 slices mozzarella 1 red bell pepper

Mix beef, sausage, bread crumbs, egg and garlic together. Form into patties and grill. Top with cheese right before you remove them from the grill. Put on a bun with pepper slices and mozzarella slices.


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Grilled Swordfish With Coriander Lime Butter

1 1/2 tablespoons unsalted butter, softened 1 teaspoon freshly grated lime zest 1 tablespoon fresh lime juice 1 small garlic clove, minced 1 tablespoon minced fresh coriander leaves 2 6 to 8-ounce swordfish steaks

In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.

Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Top each swordfish steak with a dollop of coriander lime butter.

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This is an egg recipe you can customize to your families tastes.

Georgia Brunch Scrambled Eggs

One 10-ounce package frozen chopped spinach, thawed 12 eggs 1/2 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1 cup shredded cheddar cheese 1 cup crumbled feta cheese

Drain thawed spinach well, pressing out excess liquid; set aside. In bowl, beat together eggs, milk, salt, and pepper. In large skillet, melt butter and pour in egg mixture. Cook without stirring til mixture begins to set. Using a large spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Stir in spinach, cheddar cheese, and half of feta cheese. Continue stirring until mixture is cooked but glossy. Place on platter and top with remaining feta.

Note: Instead of spinach, chopped broccoli works well. Want a Southwestern taste? Use Montery Jack instead of feta and add 1/2 teaspoon chili powder to the egg mixture. The 1/4 teaspoon of salt for 12 eggs is a pinch for every 2 eggs.

A sweet and spicy meat to serve with any breakfast menu. The bacon can also be breaded the night before and it will absorb the breading flavor.


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Breaded Bacon

1/2 cup flour 1/4 cup packed brown sugar 1 teaspoon ground black pepper 1 pound thick sliced bacon

Mix dry ingredients and coat bacon with mixture. Fry bacon to desired crispness.


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SHRIMP AND GUACAMOLE TOSTADAS

Lime Coriander Marinade: 1 lime 1 Tblsp. chopped coriander 1 small clove garlic 1/4 cup oil 1 tsp. Dijon mustard 1/4 tsp. ground cumin Salt and pepper

12 shrimp in the shell

Guacamole: 1 plum tomato 1 fresh or pickled jalapeno pepper 1 lime 2 ripe avocados Salt and pepper

24 round corn tortilla chips Coriander sprigs for garnish

For the Lime Coriander Marinade, squeeze 2 tablespoons juice form the lime. Chop the coriander. Crush the garlic. Combine the lime juice, coriander, garlic, oil, mustard, cumin, and salt and pepper to taste.

In a pot of boiling salted water, cook the shrimp until they turn pink, about 2 minutes. Drain, cool enough to handle and shell the shrimp. Cut in half lengthwise through the back and devein. Combine warm shrimp with marinade, cool to room temperature, and refrigerate at least 1 hour.

For the Guacamole, peel, seed and mince the tomato. Seed and mince the jalapeno. Squeeze 2 tablespoons juice from the lime. Peel the avocados. In a bowl, mash the avocados with a fork or potato masher. They shouldn't be perfectly smooth. Combine avocados, tomato, jalapeno, lime juice, and salt and pepper to taste. If not using immediately, press plastic wrap directly on surface of guacamole and refrigerate.

Recipe can be completed to this point several hours ahead.

Heat oven to 350 degrees. Put corn chips on a baking sheet and heat in oven until they are crisp and golden, about 5 minutes. Cool slightly. Drain shrimp. Put about 2 teaspoons of the guacamole on each corn chip. Put a shrimp half, cut side down on top of guacamole. Garnish each with a small sprig of coriander. Yield: 24 tostadas


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Copper Pennies / Marinated Carrots

2 pounds carrots &ndash; sliced across, (Optional: 1 small onion - diced, and/or 1 green or red pepper ; diced)

Marinade: 1 can tomato soup 3/4 cup vinegar 1 cup sugar 1 tsp dry mustard 1 Tbsp Worcestershire 1 tsp salt 1 tsp pepper 1/2 cup oil

Cook carrots until just tender crisp, then drain. (I usually steam them in the microwave with a little water) Mix the tomato soup, sugar, dry mustard, Worcestershire, salt and pepper together in a medium bowl until smooth, then stir in the oil and vinegar. Pour marinade over vegetables and stir. Cover and refrigerate until cool (they taste even better if left for at least 12 hours). Drain well before serving.


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Cajun Style Catfish and Rice

3 Tbsp. canola oil 1 cup chopped onion 1 red bell pepper, cored, seeded and chopped 3 stalks celery, sliced 3 cloves garlic, minced 1 cup long-grain white rice 1 cup frozen peas - thawed 2 cups chicken stock or broth 1 Tbsp. Worcestershire sauce 1 tsp. Tabasco, or to taste 1/4 tsp. cayenne pepper 1 pound catfish fillet

In a large skillet, preferably cast iron, heat the oil over medium-high heat. Add the onion, bell peppers, celery, peas and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes. Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth, Worcestershire sauce, cayenne and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes. Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1-inch strips. Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer. Serves 4-6

:::::::<<<::::::: Today's Cooking Tip <<<:::::::<<<::::::: Sandy Sonnenfelt, executive chef, Auntie Pasta: Freeze homemade chicken stock in ice cube trays. Cover with plastic wrap to slow evaporation. Sonnenfelt reaches for a cube or two to make a quick sauce or to braise vegetables without fat.

Sparkling Fruit Cooler

1 c frozen lemonade concentrate, thawed 1 1/3 c cranberry juice, chilled 8 c cold water 3 c lemon-lime soda, chilled

In a pitcher combine the first 3 ingredients. Stir in the soda and serve. Makes 12 cups.


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Crockpot - CHOCOLATE BROWNIE PUDDING CAKE

1/2 cup brown sugar 3/4 cup water 2 tbls. cocoa 2 1/2 cups brownie mix (half of a 21.5-oz. pkg.) 1 egg 1/4 cup peanut butter 1 tbl. soft margarine 1/4 cup water 1/4 to 1/2 cup milk chocolate chips

1.Combine 3/4 cup water, brown sugar and cocoa in a saucepan. Bring to a boil. In the meantime, combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. 2.Spread the batter evenly in the bottom of a lightly buttered slow cooker. Pour boiling mixture over the batter. 3.Cover and cook on High for 2 hours; turn heat off and let stand for another 30 minutes. 4.Spoon into dessert dishes while warm. Serve with whipped cream or ice cream. Makes 6-8 servings.


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Chili Stew

This spicy chili-stew is brimming with earthy black beans, vegetables and spices. The main ingredient is hominy -- a chewy, chick pea-shaped dried corn worth sinking your teeth into. Black Bean Posole

1 cup dried black beans, soaked overnight and drained 6 cups water 1 tablespoon canola oil 1 medium yellow onion, diced 1 green or red bell pepper, seeded and diced 2 stalks celery, sliced 1 jalapeno or chipotle pepper, seeded and minced 2 cloves garlic, minced 1 (15-ounce) can crushed tomatoes 1 (14-ounce) can white corn hominy, drained 2 tablespoons fresh parsley, minced 2 to 3 teaspoons dried oregano 2 teaspoons ground cumin 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon salt

Combine the beans and water in a saucepan and bring to a simmer. Cook for 1 to 1 1/2 hours over low heat, until the beans are tender. Drain, reserving 2 cups of the cooking liquid. In a large saucepan heat the oil. Add the onion, bell pepper, celery, chile and garlic. Sauté for about 7 minutes. Stir in the beans, cooking liquid, crushed tomatoes, hominy and seasonings; bring to a simmer. Cook for about 20 minutes over medium-low heat, stirring occasionally. Remove from the heat and let stand for 10 minutes before serving. Ladle the posole into bowls and serve hot. Warm flour tortillas make a nice accompaniment.

::::::::<<<:::::::: TODAY'S RECIPES <<<::::::::<<<:::::::

Hi Everybody, I'm back with everyone's favorite part of the meal, DESSERTS!

Fresh Fruit And Honey

3/4 cup mayonnaise (can use low-fat) 1/2 cup honey 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 8 ounces yogurt (can use low-fat)

Mix mayonnaise, honey, lemon juice, and almond extract with a spoon. Fold in yogurt. Cover and refrigerate. Makes 2 cups. Serve over chunked fresh fruit like, melon, strawberries, nectraines, peaches etc. Or mixed fruit and add grapes or sliced banana.

Okay, now we'll bake. Mom, the next two recipes are simple as far as the utensiles used. Get the kids to help make them.


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Chocolate - Cheese Muffins

1-1/2 cups sifted flour 1 cup sugar 1 teaspoon baking soda 1/4 cup cocoa 1/2 teaspoon salt 1 cup water 1/3 cup oil 1 tablespoon vinegar 1 teaspoon vanilla One 6-ounce package of chocolate chips Cream Cheese Mixture: 8 ounces cream cheese, softened 1 egg 1/3 cup sugar 1/8 teaspoon salt

Combine flour, 1 cup sugar, baking soda, cocoa, and 1/2 teaspoon salt. Add water, oil, vinegar, and vanilla and beat well. In separate bowl, combine ingredients for cream cheese mixture, beating until smooth. Add the chocolate chips to this mixture. Fill paper muffin cups 1/3 full of batter. Top each with a heaping teaspoon of the cream cheese mixture. Bake at 350 degrees for 30 to 35 minutes.


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Cream Cheese Pecan Pie

1 8-ounce package cream cheese, softened (Neufchatel-OK) 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 egg 3 eggs 1/4 cup sugar 1 cup light corn syrup 2 teaspoons vanilla 1 1/4 cups chopped pecans

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan. Prehateat oven to 375 F. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg; beat at low speed until smooth and well blended. Set aside.

Topping Mixture In another small bowl, beat 3 eggs. Add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; blend well. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently puor topping mixture over pecans. Bake at 375 F. for 35 to 45 minutes or until center is set. If necessary, cover edge of pie crust with foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator. Oh Man! With vanilla ice cream, ummmmmmmmh!

like a graham cracker crust? It go well with this pie.


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Slow Cooker - Pepper Steak

1 pound beef round steak, up to 1 1/2 pounds 2 tablespoons vegetable oil 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup soy sauce 1 teaspoon sugar 1 cup bean sprouts, fresh or canned -- drained 1 cup canned tomatoes, cut up 2 medium green bell peppers, seeded and -- cut into strips 1 tablespoon cornstarch 2 tablespoons cold water 4 green onions, sliced

Slice steak into narrow strips. In skillet or slow-cooking pot with browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15-20 minutes or until thickened. Sprinkle with onions. Makes 4 to 5 servings.


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Jackie's Steak

1 3/4 lb.grnd. chuck 1 Tbs. parsley(minced) 3 Tbs. grated onion S & P 3 Tbs. grated gr. pepper 1 tsp.paprika 1 clove minced garlic pinch powdered thyme 2 Tbs. minced chives

Combine all well and shape into 6 steaks, 3/4 in. thick. Sprinkle with a little olive oil and flour and either broil or grill to desired "doneness".

Sauce

3 Tbs. butter 1 tsp. Dijon mustard 1/3 Cup Ketchup S & P 1 Tbs lemon juice 1/2 tsp mace 1 tsp L&P Worcestershire 2 Tbs Dry Sherry wine 2 dashes Tabasco sauce

Blend all but Sherry over low heat. Add Sherry and bring to boil. Pour over hot steaks. Enjoy!!!


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Chicken Salad Roma

3 Tbs. balsamic or red wine vinegar 1 Tbs. olive oil 1 clove garlic, crushed in garlic press 2 cups cubed cooked chicken 1 medium zucchini, quartered lengthwise and cut into slices 1 ripe tomato, cubed 1 jar marinated artichoke hearts 2 Tbs. chopped fresh basil 1/4 tsp. salt 1/8 tsp pepper 1 small loaf Italian bread (6-8 oz.), cut into 8 long diagonal slices 4 oz. part-skim mozzarella cheese, thinly sliced

1. In a small bowl combine vinegar, oil, and garlic; set aside. In large bowl combine chicken, zucchini, tomato and artichokes (with marinade), basil, salt and pepper. Add vinegar mixture and toss to combine; set aside.

2. Heat broiler. Place bread slices on a large baking sheet and top with sliced cheese. Broil about 1 minute, or until cheeses is melted. lace two cheese toasts immediately on serving plates and top with chicken salad.

:::::::<<<:::::::: TODAY'S RECIPES <<<::::::::<<<:::::::

If have never had calves' liver it cook not taste more different then beef liver. Sweet, tender and no veins The Italian way of marrying a few ingredients just proves that less can be more. The sweet tenderness of calves' liver shines through in this simple recipe.

Fegatini Alla Veneta - Sauteed Calf's Liver

4 slices of calves' liver in thin slices (1 pound) 2 large onions, thinly sliced 2 tablespoons olive oil 1 tablesoon butter 2 tablespoons of broth or red wine chopped parsley salt 8 bread triangles fried in butter

Place a frying pan with the oil and butter over a medium-low heat, as soon as they are hot add the parsley and onion, lower the heat, cover, and cook for three quarters of an hour. Add the liver, increase the heat, adding a bit of the broth or mean sauce. The liver will be cooked after 5 minutes. Salt it and place it on a serving dish, decorating the edge with the bread triangles. Serve it hot with the sauteed onion, sweet peas and mashed potatoes. Serves 4

Note: Many supermarkets now a days do not carry fresh calves' liver on a regular basis. I buy the frozen and it is quite good.


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Slow Cooker - Enchilada Casserole

1 14 1/2-ounces can tomatoes 1 small onion, chopped fine 1 clove garlic, minced fine 1/2 teaspoos ground red pepper (cayenne) 1/2 teaspoon salt 1 can tomato paste (6 oz) 1 pound ground beef, browned 1 package dry taco seasoning mix 2 cups shredded Cheddar cheese 9 corn tortillas

Sauce: Blend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Heat until boiling, then simmer 5 to 10 minutes. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours.


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Frosted Zucchini Cookies

1/2 cup shortening 1/2 cup brown sugar, packed 1 egg 1 tsp. vanilla 1/3 cup sour cream 1 cup shredded zucchini, drained 1/2 cup chopped walnuts 2 1/2 cup flour 1 tsp. b. powder 1/2 tsp. b.soda 1 tsp. cinnamon 1 tsp. salt 1/2 cup raisins ( opt)

Beat shortening and sugar till light and fluffy. Beat in egg and vanilla and sour cream. Combine flour, b.pwd, b.soda, cinnamon, salt and stir into shortening mixture. Stir in zucchini, raisins and walnuts. Drop by t's onto ungreased cookie sheets. Bake ( preheat oven) 350* until lightly browned about 10 to 12 min. remove to wire rack and cool. Makes 4 doz. cookies.

Frosting: 1/4 cup sour cream, 1 1/2 cup sifted pwd sugar. Mix and frost.If you freeze, frost when thawed.


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Pasole

1 pound pork and cut it into hominy size. I use pork shoulder, but you use whatever piece you chose. Cover with water and bring to boil, drain & rinse well. Add 1 can of chicken broth and 1/2 cup of diced onion, salt and pepper to taste. Let simmer until almost tender. Add a #2 can of hominy (well rinsed) and let cook gently until broth is absorbed. You may add a little jalapena pepper if it suits you. This can be doubled or tripled, if you are feeding a family or for a potluck.

::::::::<<<:::::::: TODAY'S RECIPES <<<::::::::<<<:::::::

Big on taste and not overly filling. The first time, use my recipe as is, if you find the you want a 'stronger blue cheese taste' use Bleu d' Auvernge cheese.


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Bleu Stuffed Mushrooms

4 ounces blue cheese (I like Stella Blue Cheese for this.) 3 ounces cream cheese 1 tablespoon half & half 14 large mushrooms, stems removed and cleaned 14 small pecan halves 14 small fresh basil leaves

In a medium bowl, combine the blue cheese and the cream cheese. Beat them together with an electric mixer so that they are smooth. Add the half & half and beat it in so that the mixture is fluffy. Fill the mushroom caps with the cheese mixture. Top each with a pecan half and a basil leaf.


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Crab & Avocado Cocktail

2 6-ounce cans Lump Crabmeat 2 whole avocados; peeled & chopped 2 whole jalapenos chilies, seeded & finely chopped 1/4 cup tomato, chopped 1/4 cup lime juice 2 tablespoon olive oil 2 tablespoon cilantro, fresh, snipped 1 clove garlic, minced 3/4 teaspoon salt Pepper to taste 1 1/2 cups lettuce, finely chopped Lemon wedges Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each serving dish. Divide the crabmeat among the dishes. Garnish with lemon OR lime wedge. 6 Servings.


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Beef Tamale Casserole

2 cups yellow corn meal 1 teaspoon salt 2 cups cold water 4 cups boiling water 1 pound ground chuck 1 chopped onion 1 teaspoon garlic powder 1 teaspoon salt 1 can tomatoes 1 chopped bell pepper 1 teaspoon chili powder 1/8 teaspoon black pepper non-fat cooking spray 2 tablespoons butter

Brown ground chuck. Add onion and bell pepper, cook until tender. Add chili powder, black pepper, garlic powder, salt and tomatoes. Simmer for 10 minutes & keep warm. Mix cornmeal with cold water. Add boiling water and cook about 15 minutes, or until thick. Add 1 teaspoon salt. Spray a casserole dish with cooking spray. Use 2/3 of cornmeal mixture on bottom and sides of casserole dish. Pour meat mixture into casserole dish. Spread the remaining 1/3 of cornmeal mixture over meat mixture. Dot with butter. Bake at 375 F for 40 minutes.


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hankering for some chili?,

I went to the cupboard and found: 1- 28 ounce can crushed tomatoes 1- 15 ounce can of red beans 1- 15 ounce can of black beans 1- 15 ounce can of great northern white beans 1- 15 ounce can of garbonzo beans 1- 4.5 ounce can of green chilies 1- small onion (diced small) 1- tablespoon chopped garlic 1- tablespoon chili powder 1- teaspoon cumin 2- ounces olive oil Method: Heat oil in stockpot, add diced onion saute until clear, add garlic, saute for about 2 minutes. Add all of the other ingredients and simmer for about 45 minutes adjust seasonings. I mixed the chili with elbow macaroni and served this hot corn bread and of course a good cold beer!


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Crockpot - Cannon Balls

1 14 ounce can of sauerkraut 12 Large cabbage leaves 1 pound Lean ground beef 1 Beaten egg 1 cup Cooked rice 1/4 cup of Milk 8 oz Tomato sauce 1/4 cup of Finely chopped onions 1 teaspoon of Brown sugar 1 teaspoon of Salt 1 teaspoon Worcestershire sauce 1/4 teaspoon of Pepper Place the sauerkraut and its juice in the bottom of the crockpot. Cut the core from a large head of cabbage. Immerse cabbage in large kettle of boiling water for about 3 minutes or until limp; drain. Separate about 12 leaves. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crockpot. Combine tomato sauce with brown sugar and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours... Makes 6 servings...

::::::::<<<:::::::: TODAY'S RECIPES <<<::::::::<<<:::::::

This is a very healthy Italian Asparagus soup.

Zuppa Di Asparagi - Asparagus Soup

2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 1/2 pounds asparagus, trimmed*, peeled and cut (1 inch pieces) Salt and pepper 5 cups chicken broth 4 eggs 1/2 cup freshly grated Parmesan or Romano pecorino cheese 6 slice Italian bread, toasted

Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese. Serves 6-8.

*To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip.


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Dill French Green Bean Salad

1 pound fresh green beans * 1/4 cup stock; ** 3 tablespoons vegetable oil 1/2 teaspoon dried dillseed 3 tablespoons white vinegar 2 onions, thinly sliced 1 teaspoon sugar

*Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in.

Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.


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Slow Cooker - Apple Glazed Roast Pork

4 pounds trimmed pork loin roast 6 apples, peeled, cored and quartered 1/4 cup apple juice 3 tablespoons brown sugar 1 teaspoon ground ginger salt and pepper, to taste

Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of Apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low setting for 10 to 12 hours or until done. Use natural, non-sweetened apple juice in this.

:::::::<<<::::::: Today's Cooking Tip <<<:::::::<<<::::::: When measuring honey, one 12 ounce jar of honey equals a standard measuring cup. Honey can be measured easily by using the same cup used for measuring the oil in a recipe or by coating a cup or spoon with non-stick vegetable spray. The honey will slide right out. Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar in your recipe. To start with, try matching honey and sugar cup for cup. Then you can reduce the amount of honey by using 1/2 to 3/4 as much honey as white sugar in recipes. Also, reduce liquid by 1/4 cup, but if there is no liquid to reduce, add 2 tablespoons of flour for each cup of honey used, or enough flour to give the desired consistency. You should always add 1/2 teaspoon of baking soda for every cup of honey used and bake at a temperature of 25 degrees lower than instructions call for.


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Grape Pie

4 c. grapes 3/4 c. sugar 2 T. corn starch pie crust....Pillsbury refrigerated will do if you are in a hurry.

Wash grapes thoroughly. Separate pulp from skins placing pulp in small sauce pan and skins in medium sauce pan. Heat pulp (medium low heat) until soft (approx 10 min). Remove pulp from heat and run through colander or food mill to remove seeds. Add pulp to skins and cook until it comes to a boil. In separate bowl, combine sugar & cornstarch mixing well, then add to boiling pulp & skins. Let cook for 2-3 minutes. Remove from heat and let cool 5 minutes. Put in pie shell, add top crust & cook 1 hour at 350 degrees.

Meat-loaf Spiral

For great next-day sandwiches, served with sliced tomatoes and salsa/mayo spread!!

Prep time 15 minutes Bake time:1 hour, 20 minutes 8 servings _____________ 1 Tbs. oil 1 medium onion 1 garlic clove, crushed in press 2 lbs. ground meat loaf mix* or ground beef 1 cup fresh bread crumbs (2 slices) 2 eggs 3/4 tsp. dried thyme 1/2 tsp. salt 1/4 tsp. pepper 3 oz. sliced baked ham (about 6 thin slices) 3 oz. sliced provolone (about 6 thin slices)

1.Heat oven to 350 degrees. In medium skillet, heat oil. Add onion; cook 3-4 minutes, until softened. Add garlic, cook 1 minute more. 2.In large bowl, combine onion mixture, ground meat, bread crumbs, eggs, thyme, salt, and pepper. Spread mixture on a sheet of waxed paper into a 10"x12" rectangle. Lay ham and cheese slices over meat, leaving a 1" border. Roll up from the short side, using waxed paper to help. Make sure ham and cheese are tucked in. Transfer loaf to a jelly-roll pan. 3.Bake 1 hour and 20 minutes, or until a meat thermometer reads 160F when inserted in the center of the loaf. Cool 5 minutes before slicing.

* Supermarkets often prepackage a mixture of ground beef, veal and pork under the name "meat-loaf-mix."


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Barbecue Baked Beans

Ingredients: 1 lb. of ground beef Bush Original Baked Beans (can depend on amount) 1/2 cup of brown sugar 1/2 cup of chopped bell pepper 1/2 cup of chopped onions 1 bottle of Kraft (Brown sugar) Barbecue Sauce

In a frying pan place ground beef and season. Add onions and green peppers. Fry until done and drain grease off of meat. Place meat and beans in dish. Add brown sugar and barbecue sauce(a little more than 1/2 of bottle). Bake in oven on 350 for 30 minutes.

::::::::<<<:::::::: TODAY'S RECIPES <<<::::::::<<<:::::::

Spicy Buffalo Stuffed Potato Skins

For convenience, the potatoes can be baked up to 24 hours in advance; simply wrap them in a clean tea towel and refrigerate. These are so good you may want to double the recipe!

3 large russet potatoes (about 1 1/2 pounds total), baked until tender 3 tablespoons melted butter 4 teaspoons hot pepper sauce 1 1/2 cups broccoli florettes, cut in half lengthwise 6 tablespoon Longhorn cheese

Preheat oven to 375 F. When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out center flesh from the potato halves, leaving a shell about 1/4-inch thick. Arrange the potato skins cut-side up on a baking sheet. In a medium bowl, mix melted butter with hot sauce until well blended. Stir in the broccoli, tossing to coat with the butter mixture. Divide broccoli mixture evenly among potato skins, mounding if necessary. Use the remaining butter in the bowl to drizzle over the filled potato skins. 1 Tablespoon of cheese over each potato. Bake uncovered until the potato skins are nicely browned and the broccoli is crisp-tender, 12 to 15 minutes. Serve warm. Serves 3 to 6

This also is an excellent way to give vegetables in packed lunches. Italian-inspired "from the garden."


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Vegetables Giardiniera

1 head cauliflower, broken into florets 3 large broccoli stalks, cut into florets 3 large carrots, peeled, sliced diagonally 1/2 pound Mediterranean olives (such as cracked green Sicilian olive or Kalamata olives)

3 tablespoons fresh lemon juice 1/2 cup olive oil 4 oil-packed sun-dried tomatoes or oven-dried tomatoes, chopped 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper Lemon wedges

Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes. Rinse with cold water; drain well. Steam carrots til just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)

Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally. Serves 8


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Slow Cooker - Chicken And Sausage Gumbo

1/3 cup all-purpose flour 1/3 cup cooking oil 3 cups water 12 ounces fully cooked smoked sausage links, sliced and quartered 2 cups chopped cooked chicken 1 10-ounce package frozen whole okra, sliced 1/2 inch thick 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped celery 4 garlic clove, minced 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground red pepper Hot cooked rice

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-11 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.


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TRICOLOR CRUSTLESS QUICHE

2/3 lb spinach - frozen & defrosted or fresh 6 big carrots, peeled & boiled 3 big potatoes, peeled and boiled 8 oz low-fat cream cheese 8 oz regular cream cheese (or use 2 pkgs low-fat cheese) 7-8 oz shredded swiss cheese (200 gram) 1 cup all-purpose flour 1/2 cup milk 4 eggs, lightly beaten 1/2 tsp white pepper dash hot paprika salt & black pepper to taste

For frozen spinach - cook over low heat until liquid evaporates. Fresh spinach - wash and boil only in water clinging to the leaves until tendel. Drain and chop. Mash carrots. Mash potatoes separately. Mic cheeses, flour, milk and eggs, and season. Divide into 3 equal parts and place in 3 bowls. Add spinach to one bowl, mashed carrots to the second, and mashed potatoes to the third bowl. Mix well. Grease a deep 14''x4'' pan. Spoon in potato mixture and bake in 375 degrees F (190 C) for 8 minutes. Spoon in the carrot mixture and bake 8 more minutes. Now spoon in the spinach mixture and bake 45 minutes or until everything sets. Leave in the oven for a few minutes after turning heat off. Let cool a little before slicing. Definitely worth the effort!


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Asparagus Egg Salad

2 eggs, hard boiled 1 lb. asparagus 2 Tlb. red wine vinegar 2 Tlb. olive oil 2 Tlb. water 1/4 tsp. hot red pepper flakes 2 Tlb. parmesan cheese 1/4 lb. prosciutto 1/4 cup chopped basil leaves

Cook eggs. Remove and plunge into small bowl of ice water, set aside to cool. Scrub potatoes. If larger than golf balls, cut into halves or quarters. Boil potatoes in salted water for 15 min until tender. Drain and set aside to cool slightly. Meanwhile blanch asparagus in boiling salted water for about 5 min until tender but still firm. Remove and rinse under cold water to stop cooking. Set aside on towel to dry. Peel eggs and cut in half. Remove yolks . Chop whites and set aside. In a small bowl, mash yolks with a fork or whisk. Whisk vinegar with yolks until smooth. whisk in oil, water, red pepper flakes and cheese. On 4 dinner plates arrange asparagus spears, prosciutto and potaotes. Drizzle dressing over salad, and sprinkle the chopped egg whites on top, or fold into the salad dressing.


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CA CAJUN SWEET POTATO PONE

4 large sweet potatoes, peeled and quartered 1/2 cup butter 2 eggs, slightly beaten 1/2 pint whipping cream 1 tsp. vanilla 2 T. brown sugar 1/2 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. ground cloves Dash of freshly grated nutmeg 1/2 cup golden raisins 1/2 cup flaked coconut 1 tsp. orange zest 1 tsp. lemon zest 1/2 cup flour 1 T. baking powder

TOPPING: 1 cup packed brown sugar 1/2 cup butter, room temperature 1/2 cup finely chopped pecans 1/2 cup Grape-Nuts cereal

Boil sweet potatoes until tender, about 20 minutes. Drain and mash. Preheat oven to 350 degrees. Lightly butter a 13x9 baking dish. In a heavy saucepan, melt butter over medium heat; cook until light brown in color, about 7 minutes. Stir browned butter and remaining ingredients except Topping, into mashed sweet potatoes, blending well. Spread mixture into buttered baking dish; set aside. Prepare Topping by combining all ingredients. Sprinkle Topping evenly over sweet potato mixture. Bake until golden brown, and hot, about 30 minutes. Serve hot. Makes 6-8 servings REAL GOOD!!

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Two recipes that are light on the cooking and fairly quick to make.

Southwestern Chicken Stir-Fry 2 tablespoons lime juice 2 teaspoons chili powder 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips 1 small zucchini, sliced 1 small yellow squash , sliced 2 tablespoons vegetable oil 1/3 cup medium pican'te sauce 2 tablespoons fresh cilantro, chopped

Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes.

Heat 12-inch skillet. Add 1 tablespoon of the oil; rotate skillet to coat side. Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, pican'te sauce and cilantro; cook and stir until hot.

With all beutiful tomatoes available now, I've included this one to take advantage of them.


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Stuffed Tomato Delights

6 tomatoes Salt 1 medium green pepper, diced 1 small onion, chopped 1/4 cup butter, melted 1 cup rice, cooked 1 egg, well beaten 1/4 teaspoon oregano 1/4 teaspoon ground basil 1/2 teaspoon salt 1 cup cheddar cheese, shredded 4 slices bacon, cooked and crumbled

Wash and cut tops off tomatoes; scoop out pulp. Sprinkle inside of tomato shells lightly with salt; invert to drain. Chop pulp.

Saute green pepper and onion in melted butter. Add tomato pulp, rice, egg, and seasonings; mix well. Stir in cheese and bacon, saving a small amount of each to sprinkle on top of each tomato. Fill tomatoes with rice mixture. Sprinkle tops with reserved cheese and bacon. Place tomatoes in a greased shallow baking dish; add a small amount of water, and bake at 350 degrees for 25 to 30 minutes. Suggestion: If is too hot to use the oven, these do not need baking in order to eat them.

:::::::<<<::::::: Today's Cooking Tip <<<:::::::<<<:::::::

Marinate large cuts, such as pork butts, overnight to make the meat more tender, says this barbecue expert. And whatever your favorite sauce, begin basting the food with it 30 minutes before the end of the cooking to allow the sugars in the sauce to caramelize.


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Pound Cake

1/2 cup butter, softened 1/2 cup shortening 2 cup sugar 4 large eggs 1/2 tsp. b. soda 1 cup buttermilk 3 cup flour 1/8 tsp. salt 2 tsp. lemon extract 1 tsp. almond extract

Beat butter and shortening at med. speed for 2 min or until creamy. Gradually add sugar, beating 5 to 7 min. Add eggs, one at a time, beating just until incorporated.

Dissolve soda in buttermilk. Combine flour and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in flavorings.

Pour batter into a greased and floured 10 inch tube pan. Bake at 350* for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 min, remove form pan, and cool completely on wire rack. Makes 14 servings. When cooled sprinkle with pwd. sugar if desired.

Note: Cake may also be baked in two 9 x 5 inch loafpans. Bake at 350* for 45 to 50 minutes. enjoy !!
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Turkey Piccada with Barley and Carrot Pilaf

Barley and Carrot Pilaf

2 tsp. vegetable oil 1/2 cup sliced green onions 1 cup quick- cooking barley 1 garlic clove, crushed 1 carrot, peeled & shredded 1 can (14oz) chicken broth, plus enough water to make 2 cups 1/2 tsp. dried thyme

~Turkey Piccata

1/3 cup all purpose flour 1/2 tsp. salt 1/4 tsp. paprika 1 lb. turkey cutlets 2 Tbs. olive oil, divided 3/4 cup chicken broth 1/2 tsp. sugar 2 Tbs. fresh lemon juice 1 Tbs. nonpareil capers, drained and rinsed 1 Tbs. butter Lemon slices and chopped parsley for garnish

Heat oven to 200 degrees. For pilaf, heat oil in medium saucepan over medium heat. Cook green onions 3 minutes, until softened. Stir in barley and garlic and cook 30 seconds. Add carrot, broth and water, and thyme; increase heat and bring to a boil. Reduce heat to low, cover, and cook until barley is tender. about 10 minutes. While barley is cooking, prepare turkey. Mix flour, salt, and paprika on a plate. Coat turkey cutlets in flour mixture; shake off excess. Heat 1 Tbs. olive oil in a large non-stick skillet over medium heat. Cook cutlets 2 minutes per side, or until cooked through, adding the remaining oil as needed. Transfer the turkey to a plate and keep warm. Pour chicken broth into skillet, add sugar, and cook 2-3 minutes, or until broth is reduced by half. Stir in lemon juice and capers; cook 1 minute more. Remove from heat, swirl in butter until melted, and pour sauce over cutlets. Garnish with parsley & lemon if desired.

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Eggs Jose

Butter 4 eggs 4 tablespoons shredded Monterey Jack cheese 4 tablespoons water 4 tablespoons salsa or taco sauce 4 small tortillas

In small skillet over medium heat, heat just enough butter to grease skillet until hot enough to sizzle a drop of water. Break and slip egg into skillet. Top with cheese. Add water. Cover skillet tightly to hold in steam. Reduce heat to low. Cook until white is completely set and yolk begins to thicken but is not hard. Spread salsa on tortilla. Top with egg. 4 sevings


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Peach - Whole Wheat Pancakes

1 cup unbleached all-purpose flour 1 cup whole wheat flour 3 tablespoon baking powder 2 teaspoons salt 2 eggs 4 tablespoons unsalted butter, melted 4 tablespoons brown sugar 1 1/2 cups milk 4 fresh peaches

In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Cover and let rest for 2 hours. Mixture should have thick consistency. Heat the pan over medium heat. In the meantime, slice peaches thinly. Spoon pancake mixture onto the pan. The sliced peaches should be added immediately. When top of pancake begins to bubble, flip once. The peach slices should have lightly carmalized. When you take the pancakes out of the pan, top them with butter. Makes 10 to 12 pancakes.

Suggestion: For uniform crèpes and pancakes, use measuring cups designed for dry ingredients (a 1/4-cup measure for medium-size pancakes, a 1/3-cup measure for big ones, and a 2-tablespoon coffee measure for crèpes). Grease the cups inside and out so the batter will slip out easily. And to keep the batter from dripping en route to the griddle, scrape the bottom of the measure on the rim of the mixing bowl.


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French Toast Strata

12 cups bread cubes 8 ounces cream cheese-cubed 8 eggs 2 1/2 cups milk 6 tablespoons butter 1/4 cup maple syrup 1/8 teaspoon ground nutmeg

Grease a 3 quart rectangular baking dish. Place half of the bread cubes in the dish. Top with cream cheese cubes and remaining bread cubes. Combine eggs, milk, butter, nutmeg and maple syrup in a blender container or mixing bowl. Process or beat with a whisk until well combined. Pour egg mixture evenly over the bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap from baking dish. Bake, uncovered, in a 325 oven for 35 to 40 minutes or until center appears set and the edges are lightly golden. Let stand about 10 minutes before serving. Serve with syrup. Makes 6 to 8 servings.

:::::::<<<::::::: Today's Cooking Tip <<<:::::::<<<::::::: Michael Mina, executive chef, Aqua, San Francisco: When breading food, especially seafood, use Panko, Japanese breadcrumbs found in most major markets and all over Japantown. These breadcrumbs brown evenly and give a lighter, crisper crust. They also stand up well to deep-frying.


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The basic muffin

Ingredients:

3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick plus 2 tablespoons butter 1 cup minus 1 tablespoon sugar 2 large eggs 1 1/2 cups plain yogurt

Method: 1. Adjust the oven rack to the lower middle position and preheat the oven to 375 degrees f. Coat a 12 cup muffin pan, (with standard sized molds that has a 1/2 cup capacity), with vegetable spray. 2. Mix all dry ingredients in a medium bowl and set aside. For lemon poppy seed, add the poppy seeds now. 3. Cream the butter and sugar. Add the lemon zest at this point if desired. Add eggs, one at a time scraping ofter each addition. Beat in half the dry ingredients. Beat in 1/3 of the yogurt. Beat in half of remaining dry ingredients, alternating with 1/3 of remaining yogurt. Repeat until all ingredients are incorporated. 4. Use a large ice cream scoop to divide the batter evenly among muffin cups. Bake until muffins are golden brown. About 20-25 min. Set on a wire rack to cool slightly, about 5 min. Remove from tin and serve warm. 5. While muffins are baking, heat 1/4 cup of sugar and 1/4 cup of lemon juice in a small sauce pan, until sugar is dissolved (this is a simple syrup). This takes about 3-4 min. Brush warm syrup on the warm muffins and serve. Mmmmm Mmmm!!!


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Apple Salad

Serving Size: 4

4 apples peeled and sliced 1/4 cup mayonnaise 1 1/2 tablespoons soy milk 1/2 teaspoon cinnamon 2 tablespoons sugar 1/4 cup raisins

Mix and chill briefly. ----- Per serving: 135 Calories; 1g Fat (4% calories from fat); 1g Protein; 35g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 2 1/2 Fruit; 1/2 Other Carbohydrates

:::::::::<<<:::::::: TODAY'S RECIPES <<<::::::::<<<::::::: The first recipe today is good for those that have hectic mornings, because the preparation is done the night before.

Make Ahead Breakfast Eggs

1 dozen eggs 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter 8 ounces sour cream 1 small green or red bell pepper, finely chopped 12 slices bacon, fried and crumbled 1 cup shredded sharp cheddar cheese

Beat eggs, stir in milk, bell pepper, onion and salt and pepper. In a large skillet, melt butter and pour in egg mixture. Cook, stirring til set but still moist; cool and stir in sour cream. Put mixture in buttered 12 x 7 pan. Top with bacon and cheese. Cover and refrigerate overnight. Bake at 300 degrees for 10 minutes. Serves 6-8 Note: Try using longhorn or montery jack cheese or a combination or cheeses.


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Lemon Waffles

4 eggs, separated 3 tablespoons sugar 1/2 teaspoon salt 1 cup milk 2 teaspoons fresh lemon juice 2 tablespoons grated lemon zest 1/4 cup butter, melted and cooled 1 cup all-purpose flour

In a medium bowl, beat egg yolks with the sugar and salt. Blend in the lemon juice, lemon zest, and butter, beating well. Blend in the milk and flour alternately. Beat egg whites until stiff and gently fold into batter. Bake in prepared waffle iron until golden brown Serves 4 Serving Suggestion. Sprinkle with confectioners' sugar and top fresh fruit. Note: You vary the taste by using an orange instead of lemon.


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RICE CROQUETTES (Serves 6)

2 Tblsp. butter 1 2/3 cups Arborio rice 3 generous cups of chicken stock 6 Tblsp. grated Parmesan cheese Salt and freshly ground pepper 1 egg yolk, beaten 6 oz. mozzarella cheese (solid piece), cut into small dice 1 egg, beaten 1 1/2 cups fine dry breadcrumbs Oil for deep frying

Melt the butter in a saucepan. Add rice and brown for a few minutes over high heat. Meanwhile, bring stock to a boil in another saucepan. Add it to the rice a little at a time over medium low heat; at the end of 15 minutes' cooking time, the rice should be very dry. Add the Parmesan, adjust seasoning with salt and pepper and turn rice out onto a board to cool. When the rice is cold, thoroughly mix in the egg yolk. Form into balls the size of an egg. Push a hole into the center of each, put in a cube of mozzarella and close the rice mixture over it. Roll each ball in beaten egg and coat with the breadcrumbs. Heat oil in a deep fryer until just before smoking. Fry the croquettes until they are a golden brown. Drain well on paper towels. Serve hot, warm or at room temperature.

NOTE: Try stuffing them with the mozzarella along with a piece of smoked ham or prosciutto or pancetta for different flavors.


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Chinese Chicken Corn Soup

3 c Chicken broth 1 8-1/4 oz Can creamed corn 1 c Chicken; diced, cooked,-skinned 1 tb Cornstarch 2 tb Cold water 2 Egg; whites 2 tb Parsley; finely, minced,-fresh Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.


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HASH BROWN POTATO CASSEROLE

2 c shredded cheddar cheese (8 ounces) 1 10 1/4 oz can cream of chicken soup 1 c dairy sour cream 1/2 c onions (I always add more-we are onion freaks) 1/4 cup melted butter or margarine 1/4 tsp salt 1/4 tsp pepper 1 32 oz package frozen hash brown potatoes (thawed) 1 cup crushed cornflakes 1 tbl butter or margarine

Grease a 13x9x2 inch baking dish. in a large mixing bowl combine cheese, chicken soup, sour cream, onion, 1/4 cup butter, salt and pepper. Mix well. Fold in hash browns. Turn the potato mixture into prepared baking dish. Toss together the cornflakes and 1 tablespoon melted butter and sprinkle over potato mixure. Bake at 350 for about 1 hour. Makes 8-10 servings.

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Basic Creme Brulee

2 cups whipping cream 5 egg yolks 1/2 cup sugar 1/2 cup thightly packed light brown sugar 1 1/2 tablespoons brown sugar

Combine first 4 ingredients, using a wire whisk until sugar dissolves and mixture is smooth. Pour mixture into 5 5-inch diameter by 1-inch deep Ramekins; place Ramekins in a large baking pan or a 15x10x1 inch jellyroll pan. Pour water in the pan to a depth of 1/2 inch. Bake at 275 F for 45-50 ninutes. Cool custards in pan set on wire rack. Note: If using 4-inch diameter increase time 15-20 minutes. Remove Ramekins and refrigerate overnight. Heat Broiler. Sprinkle 1 1/2 tablespoons brown sugar evenly over the top of each and place them in a jellyroll pan, no water this time. Plan them 5 inches below heat until sugar melts. Let stand 10 minutes to allow sugar to harden. For 4-ounce cups you will get 10. For 6-ounce cups you will get 7.

Just because it's hot, doesn't mean you can't make pie. Have your kids help make this!


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No Bake - Easy Blueberry Pie

1 9-inch crumb pie crust 6 cups fresh blueberries, divided 1/4 cup sugar 2 tablespoons water 2 tablespoons cornstarch 1/4 cup cold water 1 tablespoon butter 1 tablespoon lemon juice whipped cream

Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.


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No Bake - Oatmeal Peanut Butter Delights

2 cups white sugar 1/2 cup milk 1/4 cup cocoa 1/2 cup butter or margarine 1 teaspoon vanilla extract 1/2 cup peanut butter 3 cups quick cooking oats In a saucepan combine the sugar, milk, cocoa, and margarine. Cook over medium high heat, stirring constantly, bring mixture to a boil and boil for 1 minute. Remove from the heat and stir in the vanilla, peanut butter, and quick cooking oats. Drop spoonfuls of batter onto sheets of parchment paper. Let cool. Store cookies in an airtight container.


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Slow Cooker - Mediterranean Beef Pot Roast & Vegetables

3 to 3 1/4 - pound boneless beef bottom round rump or chuck shoulder roast 8 about 1 pound, new red potatoes, approximately 2 to 2 1/2-inch diameter 1/2 pound packaged peeled baby carrots 4 whole cloves garlic, peeled 1 teaspoon dried rosemary leaves, crushed 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup water 1/4 cup dry red wine 2 tablespoons cornstarch dissolved in 2 tablespoons water chopped parsley

In slow cooker, place potatoes, carrots and garlic. Rub beef pot roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on Low 10 to 11 hours or until beef and vegetables are tender. Remove pot roast; trim fat, if necessary. Arrange pot roast and vegetables on serving platter; cover and keep warm. Just before serving, carve pot roast across the grain into thin slices. For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to a boil; cook and stir 1 minute or until thickened. Garnish beef and vegetables with parsley; serve with gravy.


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Pineapple: Cut a pineapple half into 3/4" slices. Marinade in 2Tbs. light brown sugar and 1 1/2 Tbs lime juice. Grill 3-4 minutes per side, brushing with marinade until lightly browned. Serve with coconut sorbet; garnish with toasted sweetened, shredded coconut and fresh raspberries.

Peaches: Halve and pit 4 firm ripe peaches. Brush cut sides with 1 Tbs. melted butter and sprinkle with 1 Tbs. sugar and 1/2 tsp. ground cinnamon. Grill 2-3 minutes per side, or until fruit is easily pierced with a fork. Serve with Vanilla ice cream and crumbled amaretti cookies.

Bananas: Halve 2 firm-ripe bananas lenghwise (leave peel on). Brush cut sides with 1 Tbs, honey and 2 tsp. lemon juice. Grill 2-3 minutes per side until warm and lightly glazed. Remove banana from peel and serve with chocolate ice cream and chocolate syrup.

Plums: Halve and pit 8 rip plums. Brush cut side with honey. Grill 2-3 minutes per side, until warm and lightly glazed. Serve with sweetened sour cream sprinkled with crumbled gingersnaps.


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Devon's Noodley Thing

1 lb lean ground beef 1 large can crushed tomatoes 1 regular sized can peeled and diced tomatoes 1 small onion - chopped 1 small bell pepper - chopped very small (so kids won't see 'em in the finished project) 2 TBS vegetable oil 1/2 pkg flat noodles (we use yokeless) 1/2 to 1 tsp garlic salt and pepper to taste 8 oz grated mild cheddar cheese.

Saute onion and pepper in oil until onions are clear...add ground beef and brown thoroughly. While beef is browning, cook noodles according to package directions. Drain beef mixture when done. Add tomatoes, garlic, salt and pepper. Stir in cooked, drained noodles. Distribute grated cheese over all, cover and simmer for about 20 minutes. Serve with a green salad for a nutritious meal. Serves 2 to 6 depending on whether you're feeding regular people or teenagers!


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Strawberry Pie

Baked and cooled 9 inch pie crust 1 qt strawberries 4 tbs. cornstarch 1 cup sugar

Slice 2 cups of berries and mash with potato masher add sugar and cornstarch. cook on medium heat ( stirring ) until thick. Take other 2 cups of sliced uncooked berries and place in bottom of pie crust spread cooked cooled filling over uncooked strawberries.

::::::::<<<:::::::: TODAY'S RECIPES <<<::::::::<<<:::::::

The first recipe today can be done on the grill or as I give the dirctions for doing under the broiler.

Salmon Steaks with Brown Sugar-Walnut Topping

4 salmon steaks, 1-inch thick olive oil salt, pepper 1 lemon, thinly sliced 3 tablespoons butter 1/2 cup coarsely chopped walnuts 1 tablespoon brown sugar

Brush both sides of salmon with olive oil and season to taste with salt and pepper. Arrange in roasting pan. Broil 10 minutes. Turn steaks. Arange lemon slices on top and broil 8 minutes longer.

Meanwhile, melt butter in small skillet. Add walnuts and cook 2 minutes, stirring. Add brown sugar and stir until dissolved. Sprinkle walnut mixture over cooked salmon. Makes 4 servings.

This next recipe can be done under the broiler or follow my directions for grilling. Even meat eaters love these!


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Portobello Mushroom Steak Sandwiches

1/2 cup mayonnaise 2 tablespoons fresh basil, chopped 1 tablespoon Dijon mustard 1/2 teaspoon fresh lemon juice 2 clove garlic, minced 5 tablespoons olive oil 4 portobello mushroom caps, 4-inches in diamater 4 slices provolone cheese 4 slices tomato 4 rolls

In a small bowl mix the first 4 ingredients together. In another small bowl whisk the oil and garlic together. When the grill is ready, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Put the caps on the grill, bottom up. Grill about 3 minutes, then turn the caps over and put a slice of cheese on each. Grill till the cheese melts, about 2 minutes. Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.


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Apple Tuna Pasta Casserole

2 cups macaroni 6 tablespoons butter or margarine 1/4 cup all-purpose flour 3 cups nilk 2 cups american cheese 2 cups tuna in water, drained 2 cups tart apples, cored peeled and diced 2 tablespoons butter, melted 1/2 cup bread crumbs, soft

Cook macaroni according to package directions; drain. In saucepan, melt 6 tb butter or margarine over low heat. Blend in flour and 3/4 ts salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cheese; stir until cheese is melted. Stir in tuna, diced apples and drained macaroni; turn into 12x7x2 inch baking dish. Combine melted butter and crumbs. Sprinkle on top of casserole. Bake in 350~ oven for 30 minutes, or until apples are tender.


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chicken recipe

4 boneless chicken breast, halved 2 Tlb. butter 1/4 cup chopped onion 2 to 3 garlic cloves, chopped 1/4 cup raspberry vinegar 1/4 cup chicken broth 1/4 cup sour cream 1 Tlb. chopped tomato Fresh raspberries and chopped parsley for garnish, opt. (see note) Saute chicken in butter until browned, about 3 min on each side. Remove and set aside. Reduce heat. Add onion and garlic and cook until soft. Add vinegar. Raise heat and cook until sauce is reduced to about 1 tablespoon. Stir in broth, sour cream and tomato. Reduce heat and simmer 1 min. Return chicken to pan, and simmer 8 to 10 more minutes or until done. Garnish with raspberries and parsley. Makes 4 servings.

NOTE: If raspberries are not in season use cranberry vinegar and cranberry sauce can be substituted


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PARSLEY & CHEESE BAKE

16 oz lowest-fat cream cheese 4 eggs 2 tbs bread crumbs 2 cups chopped parsley salt & black pepper

Mix everything and season to taste. Spoon into a greased and floured 8'' round pan. Bake in medium heat (350 F) for 50 minutes until sets. Serve warm or cold. Enjoy


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Crock Pot - Southwestern Bean Soup

1 1/2 lbs. ground beef 1/2 lb. bacon, cut up 1 cup ham, cut up 1 onion, chopped 2 tbsp. vinegar 2 tbsp. prepared mustard 1 c. brown sugar, firmly packed 1/2 bottle ketchup (about 1 1/2 cups) 4 different types of canned or cooked beans, like 16 oz. cans of cannelleni, butter, pea and lentil.

Cook these together and drain. Put in slow cooker on low for 9-10 hrs. and enjoy! The longer it cooks the better the flavor.


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Lagniappe with Sugarfree Quick & Easy!

Lagniappe means something extra. In the book Sugarfree, Quick & Easy! the lagniappe is a collection of sugarfree diet, shopping and cooking tips that help turn no-sugar-added diets into a successful lifestyle. "The payoff is eating and living well," says author Deanie Comeaux Bahan.

If you are just starting your sugar-free diet, job one is to clean out your pantry and refrigerator before you go to the store. Remove canned corn, ketchup, biscuit and pudding mixes. Dump sugar-laden jams, spaghetti sauces, corn syrup and white flour. Give them away and restock with sugarfree, low glycemic index basics. Nothing is quick or easy if you have to stop what you're doing and run to the store for ingredients. Reduce weekday stress by planning a week of meals and shopping for all ingredients at once. Plan to cook more than you'll need at one time so that you can incorporate the leftovers into another meal. For instance, instead of baking one chicken for dinner, bake two. Cut the meat off of the bones of the second one and freeze it. On a harried day, heat it with no-sugar-added Alfredo sauce and serve over whole wheat pasta. Turn extra roast into Beef Stroganoff. Buy vegetables already chopped and cleaned if possible. They're great for salads, stir-fries and soups. If not, don't chop one onion or green pepper. Chop three. They freeze beautifully. Learn to read labels, not just the nutritional analysis, but the ingredients, too. The label of instant pudding may show "Sugar: 0," but look at the ingredients: the first two are made from corn. It may not be sugar now, but it will be as soon as it hits your body. The label on canned tomatoes notes "Sugar: 8." That is not added sugar. It's thenaturally occurring fructose which is very low on the glycemic index. Study sweeteners. Most "-ose" sugars are bad for us, but fructose (from fruit) and lactose (from milk) are okay. Check ingredients to make sure that no other sugars have been added. Maltodextrin has become a popular sweetener. Be wary of it in your foods, it's as bad as sugar! Look at the glycemic index numbers for brown rice, pasta, and whole grain bread. They fall in the medium range, not the low. If you need to lose a lot of weight, cut them out or cut them down. You can have them again when you reach a weight maintenance level.

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People who hate eggplant will love it fixed this way. Just don't tell them it's eggplant!

Fried Eggplant Galatoire's

1 pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping

In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping. Serves 4 to 6


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Sauteed Broccoli & Red Peppers

1 bunch broccoli, cut into florets 2 tablespoons butter 2 tablespoons olive oil 1 red pepper, sliced into thin strips 2 cloves garlic, minced 2 tablespoons pignoli nuts

In a large skillet, saute broccoli in butter and oil 3 to 4 minutes. Add peppers, garlic and pignoli nuts. Saute 2 to 3 minutes, or until vegetables are tender-crisp.


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Slow Cooker - Chicken & Rice Casserole

1 can of cream of celery soup 4 chicken breasts, skinned and boned 1 small can of sliced mushrooms, undrained 2 carrots, sliced 1 tablespoon dry onion soup mix 1/2 cup uncooked long grain converted rice

Combine the soup, mushrooms. carrots and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover. Cook on LOW for 7 to 9 hours. Serve hot.

A little humor from Shirell Husband: "Why do you want me to walk you to the garbage can?" Wife: "So that I can tell my friends we go out together once in awhile." From Sally Balm - Suzann's Spinach Salad

3 eggs, hard boiled, sliced 6 slices bacon, crisp and chopped 8 cups spinach leaves, washed and dried 1 cup mushrooms, sliced 1 cup bean sprouts

Sauce: 1 cup oil 2/3 cup sugar 1/3 cup catsup 1 teas. Worcestershire sauce 1/4 cup vinegar dash salt dash pepper


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Lemon Freeze

2 c. graham cracker crumbs 1/4 c. melted butter or margarine (or use two premade graham crusts) 1 can sweetened condensed milk (I use skim) 1 pouch (1 box) Sherriff lemon pie filling mix, prepared in pan (or in a pinch I have also used two cans of lemon pie filling warmed in a pan)1 cup of whipping cream, whipped (I have also used the dreaded Cool Whip in a pinch)

Method: Mix graham cracker crumbs and melted butter, press into either two pie plates or one 9x13" pan. Whip cream, sweetener can be added if you like. Prepare lemon pie filling, while still warm, add can of condensed milk and stir well. Pour into pie plates and let cool about five minutes. Spread whipped cream/Cool Whip on top of filling, cover and freeze until you are ready to use it. I usually wrap in foil and then place in a freezer bag. Take out about 15 minutes before ready to serve. This is great either frozen or thawed.


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Squash Casserole 2 servings

4 yellow crooked neck squash, thinly sliced 2 teaspoons butter, cut in pieces 2 Tablespoons self-rising flour 1/2 Cup sliced onions 4 ounces Swiss or mozzarella cheese 2/3 Cup milk

Use small casseroles, single serving dishes. Layer squash,onions, butter. Spread flour over squash, and pour milk over all. Spread cheese over top.

Bake in microwave for 10 minutes or until cheese is melted and squash is done, or bake in oven at 350 degrees for 20 minutes. This is a good summer dish because it can be cooked in the microwave instead of heating up the kitchen!

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We enjoy the light taste of Rice Vinegar. Here is a low calorie salad recipe the way I originally got it.

Green Bean Salad With Asian-Style Dressing Share

Dressing 3 tablespoons white-wine vinegar 2 tablespoons rice vinegar 2 teaspoons soy sauce 1 garlic clove, minced 1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon) or 1 teaspoon ground ginger 2 teaspoons sesame oil 1/3 cup canola or vegetable oil

Salad 1 tablespoon sesame seeds, toasted 2 pounds green beans, trimmed (or frozen) 2 scallions, chopped fine (about 2 tablespoons)

In a small bowl, whisk together vinegars, soy sauce, garlic, gingerroot, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper. In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well. In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.

As I said we like rice vinegar so we use 5 talespoons of it and eliminate the wine viegar.


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This is a variation of the classical French onion soup.

Simple Onion Soup

2 tablespoons butter 2 pounds onions, thinly sliced 5 cup beef broth 1/2 cup dry red wine 1 1/3 cups seasoned croutons 4 thin slices Swiss cheese 4 tablespoons grated Parmesan cheese

Melt butter in heavy large pot over medium-high heat. Add onions; cook til deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper. Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl. Ladle soup over croutons. Top with with Swiss cheese and sprinkle the parmesan on top. Bake soup until heated through and cheeses melt, about 8 minutes. Serves 4. Note: Try making this with chicken broth for a different taste.


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