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Recipes Page 18
PEACH-AMARETTO SKILLET UPSIDE DOWN
CAKEThis variation on the familiar pineapple
upside-down cake is a snap using an old-fashioned cast-iron skillet.1-1/2 cups all-purpose flour 1 teaspoon
baking powder Pinch salt 1/2 cup sugar 1/2 cup low-fat buttermilk 1 beaten
egg 4 tablespoons butter 1/2 cup brown sugar 1/4 cup amaretto 4-1/2 cups
peaches, peeled and sliced about 1/2-inch thickIn a mixing bowl combine flour,
baking powder, salt and sugar. In a mixing cup, combine buttermilk and
egg. Preheat oven to 375 degrees. In a cast-iron skillet or other 9-inch
ovenproof skillet, melt butter on top of the stove. Pour half the butter
into the buttermilk mixture and add brown sugar to the skillet. Stir and
cook sugar and butter over low heat until sugar dissolves. Add amaretto
and stir well. Remove from heat. Layer peaches in the skillet, overlapping.
Add buttermilk mixture to flour mixture and pour over peaches. Bake about
35 minutes or until a toothpick tester comes out clean. Let cool and invert
onto a plate. Serves 6.:::::::>>><<<:::::::>>>
Today's Cooking Tip <<<:::::::>>><<< To keep
chopped garlic from sticking to your fingers or your knife, dunk the clove
in water before skinning it. ----------Swiss Cheese ChickenTake as many boneless chicken breasts (trim fat) as needed for the number of people you are feeding and pound them (the chicken, not the people) until very thin.Fry chicken with as many cloves of garlic as you like (or none, whatever) (to be healthy, use spray in the pan, to taste even more wonderful, use butter) until no longer pink.At the same time, in another pan, fry up about 2 cups of sliced mushrooms. These are just much better if cooked in butter.Put the cooked chicken in an ovenproof 9x13 pan. Spread the mushrooms on top. Then put sliced Swiss cheese on top of the mushrooms. Broil for a minute or two until the cheese is bubbly and serve immediately. Tender enough to be eaten with a fork, fancy enough for company, quick enough to make for the family. .- - - - - - - - - - - - - - - - - - - ------------This is an excellent cupcake recipe even though it is sugar freeSUGAR FREE CUPCAKES3 ripe bananas mashed 2 eggs separated 2 cups all purpose flour 2 tsp ground cinnamon 1/2 apple juice concentrate 1/2 cup gluten flour 1 tsp baking soda 1/2 cup coursely chopped walnuts 1/2 cup raisins 1/2 cup cut up datesPreheat oven to 350. Grease muffin pan or use papers. Mix bananas, egg yolks & apple concentrate in a large bowl.. Blend well, slowly add mixture of flour, gluten flour, baking soda & cinnamon.. blend well... Beat egg whites until stiff and fold into mixture...Add nuts, raisins, & dates...Fill muffin cups half full (or half empty,depending on your own personality)..... Bake until lightly browned...(about 15 mins.)....IF YOU BAKE THIS IN A LOAF PAN IT TAKES ABOUT AN HOUR..Test with a toothpick... I enjoy cooking for my family very much ...This is one my grandkids love::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::French Fritters 2 eggs, separated 2/3 cup milk 1 cup flour, sifted 1/2 teaspoon salt 1 tablespoon butter, melted 2 tablespoon lemon juice 1 lemon, rind grated 2 tablespoons sugar 4 apples or oranges, pineapple, figs or pears Sprinkle fruit slices of you choice with the lemon rind and sugar and let stand for 2 to 3 hours. Drain and dip in the thin Fritter Batter. Batter: Beat together with mixer, egg yolks, milk, flour, salt butter and lemon juice, (I add 2 tablespoons sugar and dash of nutmeg) Fold in the stiffly beaten egg whites. Fry in deep fat 375 F. Drain and serve hot with confectioners sugar, or a sweet syrup or sauce. .- - - - - - - - - - - - - - - - - - - ------------------Here's something to help you use all of those beautiful tomatoes from your garden. There are many versions of this simple yet tasty Hungarian soup.Feher Paradicsom Leves - White Tomato Soup8 cups chicken broth 8 medium tomatoes, peeled 1/2 teaspoon salt Combine the broth and peeled tomatoes. The tomatoes should be very ripe. Add salt. Simmer gently for about 1 hour. Remove tomato pulp, strain broth. The soup should be clear. Adjust salt to taste. Serves 6 - 8::::::::::::::::>>>>>>>>>> Recipe < >From Shirley Cline This recipe comes form the Zuni Restaurant in San Francisco (one of the Top 50). This makes the chops more tender and they have better flavor. .- - - - - - - - - - - - - - - - - - - --BRINE FOR PORK CHOPS 6 cups cold water Scant 6 tablespoons sugar Scant 3 tablespoons kosher salt Sprig of rosemary INSTRUCTIONS: Combine all ingredients in a plastic storage container with a lid. Stir until the sugar and salt dissolve. Add pork chops, cover and refrigerate for 36 hours. Make sure they stay submerged in the brine. Remove chops and cook as desired, discard the brine. .- - - - - - - - - - - - - - - - - - - ---------------Blueberry Grunt.1 1/4 c. water 3/4 c. sugar 2 tsp. cornstarch juice of 1 lemon 3 c. blueberries Combine water, sugar, cornstarch, and lemon juice in a large skillet. Bring to a boil, stirrling to keep smooth, cover and simmer 5 minutes. Add berries. Cook 2 more minutes. Meanwhile, mix dumpling batter. Drop teaspooons of dumpling batter into the berries. Cover tightly and simmer without lifting cover for 12 minutes. Dumplings should be puffed and dry inside. To serve, place dumplings in individual dish spoon berries on top. Whipped cream may be used as a topping.Yield: 6 servingsDumplings 1 1/2 c. sifed all purpose flour 3 1/2 tsp.baking powder 1/2 tsp.salt 2 tsp. sugar 3/4 c. milk Sift flour 3 times with baking powder, salt and sugar. Add milk and stir with a fork until just blended Enjoy! ::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::Easy Fresh Peach Pie9-inch unbaked pastry crust 1 cup sugar 1/8 teaspoon cinnamon 6 medium-size fresh peaches, quartered 3 tablespoons flour 2 tablespoons butter Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture, sprinkle with remaining mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown. .- - - - - - - - - - - - - - - - - - - ------------Pineapple Salad 1/3 cup Olive oil 2 tablespoons Lemon juice 1 tablespoon Soy sauce 1 1/2 teaspoons Brown sugar, packed 1 small Pineapple, cut into chunks, 1 Red apple, tart, diced -unpaired 3 Green onions, sliced w/tops -about 3 tablespoons 1 small Romaine lettuce, shredded Shake oil, lemon juice, soy sauce and brown sugar in tightly covered container. Toss pineapple chucks, apple and onion with dressing. Place romaine in shallow bowl. Mound fruit mixture in center. .- - - - - - - - - - - - - - - - - - - ------------------Oven-Dried Tomatoes3 pounds Italian plum tomatoes, washed and sliced in half lengthwise.Scoop out the seeds and discard. A grapefuit spoon works well for this. Blot out the excess moisture with paper towels. Heat oven to 250 F. Line a 15 x 10 x 1- baking sheet pan with parchment paper. Place a wire cooling rack in the pan. Arrange the tomatoes on the rack cut side up. They can touch each other since they are going to shrink during baking. Bake for 3 to 4 hours checking occasionally. If liquid collects in the tomatoes, turn them over with tongs. The tomatoes are down when they are dry but still pliable, not brittle. (Remove tomatoes as they are done.) The length of baking time varies according to size and moiture content. Store them in resealable bags in the refrigerator for 3 to 4 days or up to 8 months in the freezer.::::::::::::::::>>>>>>>>>> Keyboard < Whooops, sorry, Tsippi's last name is spelt Jelingold. .- - - - - - - - - - - - - - - - - - - ------Bucatini1 pound Bucatini 4 T peas 4 T olive oil 4 T sliced mushrooms 8 strips bacon 6 oz parmesan or romano cheese 4 oz prosciutto 1/4 t black pepperCook the pasta. Cook bacon in olive oil until crisp. Add black pepper and let sit 1 minute. Add prosciutto, stir over heat 1 minute. Stir in peas and mushrooms and cook for 2 minutes. Put cooked pasta in a bowl, pour vegetable over and toss to mix. .- - - - - - - - - - - - - - - - - - - ---------------Zucchini Gems 1/2 cup sugar 1 large egg, lightly beaten 1/4 cup oil 3/4 cup flour 1/4 tsp. each b.powder, and b. soda, and salt 1 cup grated zucchini 1/4 cup dark raisins, finely chopped 1/4 cup pecans 1/4 tsp. freshly grated nutmegCombine sugar, egg, oil, in large bowl. Sift flour with the b.pwd, soda, salt, nutmeg in med bowl. Stir this into sugar, egg mixture. add zucchini, raisins, pecans and stir only until mixed. Do not overwork. Spoon batter into a well-buttered muffins tin. Filling each cup about 2/3 full. Bake 350* until muffins are golden brown about 25 min. run a knife around edges to loosen. Makes 9 muffins.These freeze very well. and are great in the fall. When thawed sprinkle with pwd.sugar. I also add grated carrot, or dates, or coconut and sometimes cho. chips.also mashed banana added is great. I make about 12 doz. to freeze so I make a varitey.::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::A simple inexpensive one dish meal. Want to use Turkey sausage, Georgia red hots, or any other kind, go ahead.Potato, Cabbage And Kielbasa Casserole3 pounds russet potatoes, about 6 1/2 stick (1/4 cup) unsalted butter 3/4 cup chicken stock 2 tablespoons cider vinegar 2 pounds cabbage, cored and coarse stems discarded 1/2 pound Munster, grated coarse (about 2 cups) 1 pound smoked kielbasa, cut crosswise into 1/4-inch-thick pieces 2 large onions, halved lengthwise and sliced thing crosswise In a Dutch oven combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the cabbage, and boil it for 15 minutes, or until it is crisp-tender. Drain the cabbage in the colander. Stir the cabbage and 1 cup of the Munster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Munster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day ahead and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through. 6 Servings .- - - - - - - - - - - - - - - - - - - ----------------Kiwi Margarita Pops6 kiwis, peeled and cut into chunks 2/3 cup tequila 1/4 to 1/2 cup orange liqueur 1/4 cup fresh lime juice 1/4 cup sugar 11 craft sticksProcess first 5 ingredients in food processor until smooth. Spoon mixture evenly into 1/4-cup molds; freeze 30 minutes or until firm. Insert wooden sticks and freeze at least 5 hours. Makes 11 pops.Questions and Answer'sQ. Why does a recipe tell me to use unsalted butter, and then later to add salt? A. It sounds silly, but there's a reason.A typical stick of salted butter contains about two grams or half a teaspoon of salt, but different brands and regional products may contain very different amounts. A carefully formulated recipe, especially one that uses a lot of butter, can't afford to play Russian roulette with something as important as salt. That's why serious, high-quality recipes will specify unsalted, or ``sweet'' butter and leave the salt for a separate seasoning step.Many chefs also prefer sweet butter because it is often of higher quality than salted butter. Salt is added partially for its preservative effect, and butter intended for use while very fresh doesn't need it. In unsalted butter any off-flavors are more readily detected. Q. I like to make garlic oil by infusing olive oil with raw garlic. But I've heard that it's dangerous. A. Yes, it is. Anaerobic (non-oxygen-using) Clostridium botulinum bacteria can thrive in that strictly airless environment.Their growth is stopped by air, acids, extreme dryness or 10 minutes of boiling. But even if the bacteria are killed, any toxin they have produced will still be present. And keeping garlic in oil in the refrigerator may not help, because the bacteria can continue producing toxin down to 37 degrees Fahrenheit, which is colder than many refrigerators. Garlic in oil has been implicated in several deaths from botulism. So considering the seriousness of the hazard, just don't do it. Why not just press some garlic into the olive oil just before using it? Q. Can raw eggs be frozen in the shell in a home freezer? A. Yes. But (1) the shells will crack from expansion of the whites and (2) the yolks will be gummy and lumpy when they're thawed out. The latter effect is called gelation. Large quantities of eggs used in food manufacturing are preserved by freezing after shelling. Gelation is prevented by adding salt, sugar or gelatin before freezing, but it would be rather difficult for you to get these substances into your whole eggs. Nevertheless, if you don't mind lumpy egg yolks, you can freeze them and they'll be perfectly fine/:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Many farmers' markets offer the services of a knife sharpener. Get your knives, scissors, and food processor blades sharpened while you shop for produce. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---------Hazel's Chicken Enchilada Casserole In a saucepan, combine: 1 can of cream of chicken soup 1/2 can of milk 1 small grated onion 1- 7oz. can of chopped gren chilis 2 cups of chunked cooked chicken meat 1 tsp. salt Heat thoroughly, occasionally stirring gently. In a casserole, layer a portion of this on a bed of tortilla chips, topping the layer with chopped tomatos, & grated cheese. Continue to likewise build each layer, ending with cheese. Top with a can of crisp fried onions. Bake at 350 for 30 min. or so, until bubbly. Serve over rice or cooked egg noodles. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - MOIST NUTTY COFFEE CAKE4 eggs , separated 3 1/2 oz (1 1/2 cups) shredded coconut 3 1/2 oz (1 cup) chopped walnuts 2 tbs flour 1/2 tsp baking powder 2 tbs sweet wine or milk 1 cup sugar 1 tsp instant coffee 3-4 oz semi-sweet chocolate, grated 1 cup prapared coffee (filter or instant) 1 cup whipping cream 2 tsp powdered sugar 1 tsp instant coffee 12-16 coffee-flavored chocolate candies (optional) Beat egg whites stiff with 1/2 cup sugar. Mix walnuts with flour. Mix egg yolks with floured walnuts, baking powder, wine/milk, 1/2 cup sugar and instant coffee. Fold into egg whites with chocolate and coconut. Pour into a greased and floured 10'' springform pan and bake in medium heat (350 F) until cake is golden-brown and springy, about 1 hour. Cool and remove pan sides. While hot, drizzle the prepared coffee over the cake. Whip cream with powdered sugar and instant coffee and glaze. Our traditional decoration for this cake is coffee-bean-shaped chocolate candies, arranged around cake circumference. ::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::Wheeeeeew, it's hot across the USA!! Today's recipes do not involve any cooking.Bean Salad 1/4 cup olive oil 1 teaspoon fresh basil, chopped 1 clove garlic, minced 1 scallion thinly sliced 2 tablespoons lemon juice salt and pepper, to taste 1 teaspoon Dijon mustardUse a large can of beans, approximately 28 ounces. Drain beans and set aside. You can use white cannellini beans, chick peas, red kidney beans or even a combination. You can cook beans from scratch and even freeze some for a later date for this or other bean dishes. Mix well. Cover and refrigerate several hours. Taste and adjust seasoning. Options: Colorful and tasteful additions which may be added include finely chopped red and/or green pepper, black olives, bacon, red onion. .- - - - - - - - - - - - - - - - - - - ----------------No Bake Peanut Butter - Chocolate Brownies4 cups graham cracker crumbs 1 cup plain peanuts, chopped 1/2 cup confectioners' sugar 1/4 cup creamy peanut butter 2 cups semisweet chocolate chips (not unsweetened) 1 cup evaporated milk 1 teaspoon vanilla extract Combine first 4 ingredients with a pastry blender. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat; add vanilla. Remove 1/2 cup and set aside. Pour remaining chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-inch square baking pan. Frost with the reserved chocolate mixture. Chill for about 1 hour. Makes about 2 dozen:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Roland Passot, chef-owner, La Folie, San Francisco, and Left Bank, Larkspur: Female lobsters have better, sweeter flavor than males. How do you tell them apart? Lobsters have two tentacles on the belly. If they are soft, it's a female; if they are hard, a male. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - --------LOW CALORIE SUMMER SAUCE This low calorie sauce is full of natural goodness. Try it with farfalle (bow ties), or spaghetti, and a crisp green salad. Make well in advance of serving so the flavors have time to blend. 2 1/4 lbs. ripe plum tomatoes, peeled, seeded, and chopped 6 Tblsp. extra virgin olive oil 1/2 Tblsp. chopped fresh oregano 2 Tblsp. chopped fresh basil 2 Tblsp. chopped fresh parsley 2 Tblsp. chopped black olives 2 cloves garlic, peeled and minced 1/2 tsp. sugar Salt and freshly ground black pepper Put all ingredients in a large bowl and mix together well. Let the sauce stand at room temperature for at least 2 hours, then season and toss with hot pasta. .- - - - - - - - - - - - - - - - - - - -----------------King crab and sausage gumboMake a roux..1 cup butter and 1 cup flour preferably made in a cast iron skillet..Heat butter,mix in flour and stir constantly until dark brown..Set aside..Ingredients: 1 cut-up king crab 1 #10 can contadina crushed tomatoes (48 ounces) 1 cup beef bouillon 1 cup chopped bell peppers 2 cups chopped okra 1 cup chopped celery 1 cup chopped onions 4 cloves minced garlic 2 bay leaves 3 quarts water 1 lb sliced smoked sausage 1 tablespoon worcestershire sauce 1 tablespoon tabasco sauce 1 tsp. cayenne pepper file' (ground sassafras leaves, to your taste ) seasoned salt and pepper (to your taste)In a large aluminum pot,saute in melted butter,onions,celery,geen bell pepper,garlic and okra for ten minutes. Add to mixture roux,water and worcestershire sauce and season to taste. Cook for one hour..Add all other ingredients.Cook another hour.Serve in soup plate with boiled rice. Garnish with dash of file'..Serves eight.. .- - - - - - - - - - - - - - - - - - - ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -Guinea pigs were first domesticated by the Incas, who used them for food, in sacrifices, and as household pets.::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::This makes a great pack lunch for school or work, as well as a picnic salad.Tuna And Tortellini Salad2 6-ounce cans tuna fish packed in water 1 tablespoon olive oil 3 tablespoons lemon juice, divided 2 tablespoons chopped fresh parsley 1 9-ounce package each, frozen cheese, spinach tortellini 2 ounces sliced black olives, drained 1/2 teaspoon pimentos, from jar Open can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a bowl; separate by flaking pieces with a fork. Sprinkle with 1 tablespoon lemon juice; toss gently. Whisk 2 tablespoons lemon juice, 1 tablespoon oilve oil, and parsley into liquid; set aside. Cook tortellini according to package directions. Drain in colander, rinse with cold water; drain thoroughly. Combine tortellini, olives, pimentos, and tuna in serving bowl. Add enough lemon dressing to coat ingredients. Toss gently; cover and chill. .- - - - - - - - - - - - - - - - - - - ----------------Quick and Easy, no cooking needed! Freezer - Cherry Cheese Squares1 1/4 cups graham cracker crumbs 1/4 cup butter, melted 1 8-ounce package cream cheese, softened 1 1/2 cups fresh cherries, pitted and halved 1 cup confectioner's sugar 1/2 teaspoon vanilla extract 1 cup whipping cream, chilled Combine graham cracker crumbs and melted butter and press into an 8 X 8-inch pan or glass dish; chill. Beat the cream cheese until fluffy; add confectioners' sugar and vanilla then beat until smooth.Whip cream, mix the cherries in and fold into the cream cheese mixture. Spread on chilled graham cracker crust. Cover with wax paper and put in freezer. Before frozen, cut into squares; return to freezer. Remove dessert or individual squares from freezer 25 to 30 minutes before serving. May store in the refrigerator. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Well, it's tomato picking time. If you like tomatoes, but have never tried green tomatoes, your missing a special taste. They have a special 'tangy' taste.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 pan. 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. 4 servings.:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: -Can't find Spanish rice for paella? Renowned Spanish cook and cookbook author Marimar Torres can't either. She substitutes Italian Arborio rice, which resembles the short-grain rice used in Spain for paella. .- - - - - - - - - - - - - - - - - - - -----------------Cherry Swirl Coffee Cake 4 Cups Bisquick 1/2 cup sugar 1/4 cup melted butter or margarine 1/2 cup milk 1 tsp vanilla 1 tsp almond extract{ or more vanilla} 3 eggs] 1 can cherry pie filling{ or apricot,or blueberry}Heat oven 350 f degrees.Grease jelly roll pan{15 1/2 x 10 1/2 x 1}or 2 square pans{9x9x2}Mix all ingredients except pie filling. Beat vigorously 30 seconds. Spread 2/3 of batter{about 2 1/2 cups} in pan.Spread pie filling over batter, it may not cover completely.Drop remaining batter by tablespoons over pie filling.Bake until light brown, 20-25 minutes.Make glaze of 1 cup powered sugar, 1-2 tablespoons of milk. Drizzle over cake. .- - - - - - - - - - - - - - - - - - - ------------pepper & rice 1 cup chicken broth 1 cup chopped red bell pepper 1 cup chopped yellow bell pepper 1 cup chopped (you guessed it) green bell pepper 1 Tbs. onion powder 2 tsp. minced garlic 2 cups cooked rice 2 cups wild rice 2 cups ricotta cheese 1 cup egg substitute 3/4 cup parmesan cheesePreheat oven to 375 degrees. Lightly spray 3-quart casserole dish. Pour 1/4 cup broth into large saucepan and heat over med-high heat. Add peppers, onion powder, and garlic to saucepan; cook until vegetables are tender and broth has evaporated. Add 1/4 cup broth to saucepan; mix with vegetables. Stir in rice, mix lightly. Spread mixture into prepared casserole. In medium bowl, combine remaining broth, ricotta cheese, egg substitute, and 1/2 cup parmesan cheese. Spread cheese mixture over rice and sprinkle with remaining parmesan cheese. Bake in preheated oven 40-45 minutes, until golden brown and cooked through. .- - - - - - - - - - - - - - - - - - - ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -Flamingos are not naturally pink. They get their color from their food, tiny green algae that turn pink during digestion. ::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::Tortilla Pie2 cups refried beans 1 teaspoom chile powder 1/2 teaspoon ground cumin 8 8-inch flour tortillas 8-12 ounces guacamole 8 ounces shredded Mexican cheese blend 6 ounces salsa or pican'te saucePreheat oven to 375 F. Combime the first 3 ingredients, stirring well. In a non-stick frying pan, lightly brown both sides of each tortilla and set aside. Put 1 tortilla in a greased 9 inch round cake pan, spread with 1/2 of refried beans, and put 1 tortilla on top. Sread with 1/2 of the salsa. an put 1 tortilla on top. Spread with 1/2 of guacamole and top with another tortilla. Sprinkle with 1/2 of cheese and top with another tortilla. Repeat layers with remaining ingredients, except cheese. Cover and bake at 375 F for 2o minutes; uncover and sprinkle with remaining cheese. Bake uncover for 5 minutes. For a one pan meal, add 1 cup cooked shredded chicken to the first layer of beans. Serves 4-6Children will often accept unfamiliar food when it's chopped into tiny pieces and served with something they do like, such as rice. .- - - - - - - - - - - - - - - - - - - ----------------Confetti Rice 1 tablespoon olive oil 1/2 cup asparagus, finely chopped 1/2 cup scallions, finely chopped 1/2 cup celery, finely chopped 1 cup fresh spinach, chopped 1 cup fresh or frozen peas, cooked 1 cup carrots, grated 3 cloves garlic, finely chopped Juice of one lemon 2 teaspoons soy sauce 1/4 teaspoon freshly ground pepper 4 cups cooked riceIn a large skillet, heat the oil until hot. Then add the asparagus, scallions, celery, spinach, peas and carrots. Stir quickly for 2 minutes. Add the garlic, lemon juice, soy sauce and pepper. Continue stirring for 1 minute. Add the rice, mixing well until heated through. Serve at once. Variation: Mix all the ingredients together in a rectangular baking pan. Sprinkle with 1 cup of fresh or canned chopped tomato and 1/2 cup of freshly grated Parmesan cheese. Cover with foil and bake for 15 minutes at 375 degrees. Remove the foil and continue baking for another 5 minutes, until the casserole is nicely browned on top. Two cups of diced, cooked chicken, meat or sausage can be added to make this an easy one-pan main dish. Serves 6 .- - - - - - - - - - - - - - - - - - - ----------------Chocolate SauceThis is a great chocolate sauce recipe. 2 squares unsweetened chocolate 1/2 cup margerine 2 cups confectioners sugar 3/4 cup evaporated milk Slowly melt margerine and chocolate in saucepan.Remove from heat, add sugar and evaporated milk alternately.Stir until smooth. Return to heat and simmer 8 to 10 minutes. Makes two cups. Serve on ice cream, etc. doubles well. .- - - - - - - - - - - - - - - - - - - ----------------GREEN BEANS WITH TOMATO AND BELL PEPPER SAUCE In Sicily, the tomato reigns. It is added to meat, fish pasta and other vegetables. 2 ripe tomatoes 2 yellow bell peppers 3 Tblsp. extra virgin olive oil 1 onion sliced 2 garlic cloves, chopped 1 1/4 lb. fresh green beans Salt and freshly round pepper 2 Tblsp. chopped fresh oregano Drop the tomatoes into a saucepan of boiling water for a few seconds, then peel and chop them. Halve and seed the peppers, then cut into strips. Heat the oil in a skillet, add the onion and garlic and saute until the onion is golden. Add the peppers and cook gently for 5 minutes. Add the tomatoes and cook over medium low heat for 30 minutes. Meanwhile, trim the beans and cook for 3-4 minutes in a large pot of boiling salted water. Drain and add to the other vegetables. Season with salt and pepper and finish cooking for a few more minutes. Transfer to a serving plate, sprinkle with the fresh oregano and serve. .- - - - - - - - - - - - - - - - - - - ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -Sugar was first added to chewing gum in 1869 by a dentist (William Semple). .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<::::::: We like to use a chicken that is bigger then what we will eat at one meal. Use the left overs to make a salad, sandwiches or creamed chicken.This recipe is simple to make, but with a sophisticated taste.Pollo al Forno1 chicken, approximately 3 - 4 pounds. Salt & freshly ground black pepper 2 small lemons 4 sprigs fresh Rosemary or 1/4 teaspoon dried Olive Oil Preheat the oven to 350 F. Remove the giblets and liver from the cavity and reserve for another use. Wash the chicken thoroughly under cold running water, discarding all visible fat from the cavity and tail area. Pat dry with paper towels, then liberally salt and pepper the cavity. Pierce the lemons all over with a fork, then insert them into the cavity. Stuff the Rosemary in the cavity around the lemons. Rub the outside of the chicken with olive oil and place, breast down, in a baking dish. Bake for 15 minutes, remove from the oven, turn breast side up, and continue baking for 20 minutes longer. Finally, raise the heat to 400 F. and bake for an additional 15 minutes. Suggestion: You can use leftover chicken to make a QUICK home made soup. Heat 4 cups chicken broth. Add cooked rice, cut up zuchinni and left over vegetable like cut up green beans. Let simmer 5-6 minutes, the ad the the chicken to simmer and heat through. Serves 6Take advantage of the wonderful fresh tomatoes available now. This a colorful, no cook, simple to make recipe. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---------Pomodori Fareiti al Basilico - Basil-Scented Stuffed Tomatoes6 large ripe tomatoes 1 bunch basil leaves, washed and dryed 2 carrots, peeled and julienned 1 zuchinni, peeled and julienned 1 small red bell pepper, julienned 10 black olives, pitted and chopped 1/2 cup mayonnaise salt and pepperSlice the tomatoes in half horizontally, scoop out their seeds, pulp and season generuosly with salt and pepper. Place the halves upside down on a place to drain the excess water. Mince the basil. In a large bowl combine the mayonmaise, basil, carrots, zuchinni, red bell pepper, olives and a pinch of black pepper. Stuff the tomatoes with the mixture and serve within 30 minutes. As an appetizer serves 12. As a side dish serves 6.Put unused fresh basil in a plastic bag and freeze it. Enjoy!! :::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Mary Sperber, co-owner, Town's End Restaurant & Bakery, San Francisco: Sperber's kitchen can turn out 500 latkes (potato pancakes) on a busy Sunday. The secret to their appeal, she believes, is grating the potatoes coarse. She also adds grated onion and carrot and a squeeze of lemon juice to keep the mixture from discoloring. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------BAKED REDFISH/SNAPPER (Pontchatrain) Whole fish with skin on. (3 to 5 Lbs.) 2 bunches fresh green onions. (Cut these up real fine like) 1 bunch fresh parsley. (This too you cut up real fine like) Fresh lemons (Slice these nice like) 2 large cans tomatoes. (Smash these in a bowl juice and all, Cher) 1 Tbls Oil. (Justa little bit) (Ya'll can use Olive Oil or cooking oil) Salt & PepperClean all scales off fish and wash thoroughly (you can keep the head on or cut it off). Season fish with a small amount of salt and pepper. Put fish into non stick pan (with 3 inch or higher sides, to catch the juice) or use small amount of cooking spray in regular pan. Cut up green onions and parsley very fine. Saute onions and parsley in small amount of oil (about 1 Tablespoon or maybe a smidgen more) in frying pan. Pour tomatoes into a large bowl, pouring all the juice in the cans into the bowl also, smash with hand so that tomatoes are no longer one piece. Pour this into frying pan with green onions and parsley and simmer for about 10 minutes to let the flavors marry. Pour this over the fish and place cut lemon slices all over fish. Bake in oven at 350° for about 20 to 30 minutes until fork goes into fish easy and fish is no longer translucent and flakes..To really set off this dish make fresh (you know the ones that come out of the ground, not the box) mashed potatoes and green peas (canned or frozen are ok to use). Spoon the red tomato sauce onto the mashed potatoes. Oh yea! I guarantee I can still taste my Mama's baked redfish/snapper. .- - - - - - - - - - - - - - - - - - - ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -Rennet, a common substance used to curdle milk and make cheese, is taken from the inner lining of the fourth stomach of a calf? .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<::::::: Crawfish Boulettes (little Balls) are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice.1 pound crawfish tails 1 onion, finely chopped 4 cloves garlic, minced 1/4 cup parsley, finely chopped 6 green onions, chopped 1 cup bread crumbs 1-2 tablespoons Creole seasoning 4 eggs, beaten separately (two and two) 1 tablespoon Worcestershire sauce 1/4-1/2 teaspoon hot sauce, to taste Salt and freshly ground black pepper, to taste Flour, cracker meal or corn meal for breading Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------------Arancini Di Riso - Italian Rice Balls1/2 lb uncooked rice 3 tablespoons olive oil 1 pound ground steak salt and pepper 1/4 cup grated Parmesan cheese 2 eggs, well beaten 1 cup bread crumbs 2 cups salad or peanut oilCook rice in 2 quarts boiling water until kernels crush easily between thumb and finger. drain and cool slightly. while rice is cooking, brown meat in oil over medium flame. Season with salt and pepper, add grated cheese, and blend well. Cool. Place 2 tablespoons cooked rice in the palm of the hand. Make a well in rice and put in 1 heaping tablespoon of meat mixture. Mold rice around meat into a ball. Dip balls in beaten eggs and roll in crumbs. Fry in deep hot oil til golden brown on both sides, about 3 minutes. do not fry more than 3 at a time. Remove balls from oil with a slotted spoon and serve immediately. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---Arancini may be served either as a vegetable, or as a main dish with Tortellini and marinara sauce.Serve this next one at room temperature as part of an antipasto.Funghi al Olio e Limone - Marinated Mushrooms 2 tablespoons olive oil. 1 pound white baby mushrooms, stems sliced off even with the base of the head. 2 - 3 cloves garlic, peeled and finely chopped. Juice of 1/2 lemon. Salt & freshly ground black pepper. 2 tablespoons flat-leaved Italian parsley, finely chopped. 2 - 4 tablespoons Extra Virgin olive oil. Heat the olive oil in a large saute pan over high heat, then add the mushrooms. Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their. natural juices. Lower the heat to medium, add the garlic and saute for a couple of more minutes being careful that the garlic doesn't burn. Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt & pepper to your taste. Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley. Add enough additional olive oil to coat the mushrooms evenly. :::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<:::::::-Adding a teaspoon of lemon juice for every 1/3 cup water in a piecrust will make the crust flakier.Spinach12 oz canned spinach 2 eggs 1/3 c. milk bacon bits - 2 tbls or as desiredDrain spinach well and place in skillet. Beat eggs with milk and bacon bits; add to spinach, mixing thoroughly. Cook over medium hear, stirring frequently until most moisture is absorbed
========================= ============SOUR CREAM CRUMB CAKE crust: 3 cups flour 1 tbs baking powder 3/4 cup sugar 2 eggs 1/3 cup milk 1 tbs vanilla sugar/extract pinch salt 5 1/5 oz butter (or 1 1/3 sticks) - 200 gram Mix at low speed. Put 2/3 in a square 12'' pan and the rest in a 10'' round pan. Bake in high heat (400 F) until golden brown. Cool. Crumb the crust in the round pan. filling: 1 1/2 sticks soft butter 3/4 cup sugar 2 eggs 1 tbs vanilla sugar/extract 2 1/2 cups sour cream Beat first 4 ingredients until puffed, and add sour cream. Pour into square pan and sprinkle crumbs evenly over it. Chill for several hours until set. Optional: Spread a thin layer of jam on the crust or scatter some chopped nuts before pouring in the cream.
========================= ============Fresh Fast Pasta Sauce2 chopped tomatoes 1/2 c. sliced fresh basil 1 chopped onion Juice of one lemon Minced fresh garlic (I used three cloves) 1/4 c. olive oil Splash of balsamic vinegar feta cheese Pasta of your choice (I used penne)Boil the water for your pasta, add the pasta and while it is cooking, chop the tomatoes, onions, basil and juice the lemon. Mix all in a bowl with oil, balsamic vinegar, garlic, etc. Keep room temp until pasta is done, drain pasta, put back in pot and add tomato mixture. Stir and sprinkle feta on top and stir a bit more. The hot pasta warms the sauce and it is dinner in ten minutes! Serves about four. *You could add olives, green peppers, etc. and it would be good as well. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Coffeecake muffins!Mix together: 1 1/2 cups flour 1/2 cup sugar 1/2 tsp. salt2 tsp. baking powder Mix thoroughly. Cut in until crumbly: 1/2 stick of butter In a small bowl, combine 1 egg 1/2 cup milkPour this into the flour mixture and stir ONLY until moist. Pour 1/2 of the batter into well buttered (or paper lined) muffin cups. (6) Cover each with 1/2 of the following crumb mixture: 1/4 cup brown sugar 1 tbsp. flour 1 tsp. cinnamon Add the remaining batter over this and top that with the remaining crumbs. Bake at 350 for about 20 minutes. These are yummy!::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::When the Acadians came to Louisiana, corn was not a staple of their diet. The local Indians there introduced them to corn. Since then, cornbread, cush cush, corn in crawfish boils, and maque choux have found a home.Maque choux (pronounced mak shoo) is said to be an Indian word.12 ears of sweet corn 1 onion 1 bell pepper 2 tomatoes 1 stick of butter 1 tablespoon of salt black pepper to taste cayenne pepper to tasteChop the onions and bellpepper finely. Cut corn off the cob keeping the juice. Saute onion, bellpepper, and tomato in butter until onions look almost clear. Add corn and cook for about 10 minutes. Add black pepper and cayenne pepper. Cook until tender, should be about 15-20 minutes. Adding milk can help make it tender. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - --------Potato Gnocchi 5 pounds potatoes 2 cups flour, approximately 6 quarts boiling water 3 tablespoons salt 4 cups marinara sauce 4 tablespoons grated Parmesan cheeseBoil potatoes until well done. Cool a little, peel and mash thoroughly. Place on floured board and mix well with flour. Some potatoes will require more flour than others. Knead potato dough well. Roll into finger-thin roll and cut into 2 inches long. Press each piece lightly with fork tines. Place about 20 gnocchi in boiling salted water. When they come to surface, remove from water with strainer and place in serving dish. Keep water boiling briskly, repeat until all gnocchi are cooked. Add sauce, mix well, sprinkle with Parmesan cheese and serve.These are very moist, tasty and healthy. .- - - - - - - - - - - - - - - - - - - -----------------Apple Butter Muffins 1 3/4 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1 teaspoon apple pie spice or pumpkin pie spice 1/4 teaspoon salt 1 beaten egg 3/4 cup milk 1/4 cup cooking oil 1/3 cup apple butter 1/3 cup chopped pecans 2 tablespoons sugar Lightly grease twelve 2 1/2-inch muffin cups or line with paper bake cups. In a large mixing bowl combine flour, the 1/3 cup sugar, the baking powder, apple pie spice, and salt. Make a well in the center. In a small bowl combine egg, milk, and oil. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy).Spoon a rounded tablespoon of batter into each prepared muffin cup. Top each with a rounded teaspoon of apple butter. Add the remaining batter, filling each cup 3/4 full. Combine pecans and the 2 tablespoons sugar; sprinkle on top of the muffins. Bake in a 400° oven about 20 minutes or till golden. Remove from pans; serve warm. Makes 12 muffins:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Bette Kroening, chef/owner, Bette's Ocean View Diner, Berkeley: Never flip pancakes in the air; you'll knock the air out of them. Turn them over gently with a spatula instead.Grilled Steak Bruschetta Grill some onion halves and thick potato slices alongside the meat.4 crusty rolls (6" long) split 1/3 cup bottled Italian dressing 3/4 cup shredded mozzarella cheese 1 envelope (7 oz) Italian salad dressing mix 1 well-trimmed boneless beef top-sirlion steak or 4 tenderloin steaks, cut 1" thick 2 cups thinly sliced spinach leaves, lightly packed 1 large tomato, chopped 1/3 cup thinly sliced fresh basil, lightly packed1.Preheat grill and oil grid well. Lightly brush cut sides of rolls with dressing. Place rolls (cut side down) on grid over medium heat; grill uncovered, 1-2 minutes; or until crisp and golden brown. Turn rolls, sprinkle with cheese. Grill and additional 1-2 minutes or until cheese just begins to melt. 2.Press dressing mix into both sides of steak. Place steak on grill. Grill 16-20 minutes or until desired doneness. 3.In large bowl, combine spinach, tomato, and basil; toss lightly. Place an equal amount of spinach mixture on each roll half. 4.Carve steak crosswise into thin slices; arrange on spinach mixture. .- - - - - - - - - - - - - - - - - - - -------------SWEET POTATO BAKE (KUGEL) 4 sweet potatoes 5 eggs lightly beaten 1 1/2 cups sour cream 2 tbs potato starch or cornstarch 4-5 spring onions, chopped 1/2 tsp sweet paprika (optional, or replace with allspice or nutmeg) 1/2 tsp salt 1/2 tsp black pepper Boil sweet potatoes in salt water until tender. Peel and mash, add the rest of the ingredients. Pour into a greased and floured 8'' or 9'' round pan, depending on mixture amount. Bake in medium heat (350 F) for 45 minutes or until firm. Let rest 10 minutes before serving. .- - - - - - - - - - - - - - - - - - - -----------------Stuffed Tomatoes8 large tomatoes 8 oz shredded mozzarella cheese, divided 3/4 cup dry bread crumbs (plain or seasoned) 1//2 cup tightly packed fresh basil leaves, chopped 1/4 cup olive oil 1 garlic clove, minced 3/4 tsp. Salt 1/4 tsp. PepperPreheat over to 400 deg. Slice top from tomatoes, discard tops, scoop out seeds, discard seeds. Mix 1/2 of the shredded cheese with the remaining ingredients. Fill tomatoes with mixture. Top each tomato with the rest of the cheese. Place tomatoes on ungreased baking sheet; bake until softened and filling heats through, about 15-17 minutes. Remove from oven. Preheat broiler. Broil until cheese melts and begins to brown 1-2 minutes.::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::Penne Rigate Alla RustacanaA cold pasta salad for 4 12 ounces Penne Rigate 1 15-ounce can white beans 8 ounces peeled and boiled shrimp 1 small onion 1 to 2 teaspoons mustard 1 tablespoon white wine vinegar fresh tarragon 6 tablespoons extra-virgin olive oil salt and pepper to taste Cook the penne in boiling, salted water. Drain and rinse under cold running water. Turn into a serving bowl. Mince the onion and put it into a cup of cool water, to take out the harshness. Drain the beans. Smash them up a bit with a fork before adding them to the penne along with the shrimp. In a separate bowl, mix mustard, vinegar, oil, salt,freshly ground pepper and a crumbled twig of tarragon. Beat well with a fork until creamy. Drain the onion, let dry a bit then add it to the penne. Combine the pasta mixture with the dressing and mix well. Keep cool until serving.Makes a complete meal from start to finish in 45 minutes. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -Garmuggia Lucca Style4 small onions 1 clove garlic 2 teaspoons Italian parsley 2 tablespoons olive oil 2 pounds beef, diced 2 cups fresh peas, shelled or 10-ounces frozen, thawed 4 artichokes salt and pepper, to taste 1/8 teaspoon sugar 3/4 cup stock or waterCut artichokes into eight sections after removal of outer leaves and choke. Chop onions, garlic and parsley and place in large frying pan with olive oil. Brown lightly and add diced beef. Continue to brown. When the meat is thoroughly browned, add the peas and artichokes. Add the salt, pepper, sugar and water or stock. Cover the pan and cook slowly for about 30 minutes, or until the meat is well done. Adjust salt and pepper. Serve in a deep dish on layer of toasted or fried Italisn bread slices. .- - - - - - - - - - - - - - - - - - - ------------------Cherry Swirl Coffee Cake 4 Cups Bisquick 1/2 cup sugar 1/4 cup melted butter or margarine 1/2 cup milk 1 tsp vanilla 1 tsp almond extract {or more vanilla} 3 eggs] 1 can cherry pie filling {or apricot,or blueberry}Heat oven 350 f degrees. Grease jelly roll pan {15 1/2 x 10 1/2 x 1}or 2 square pans{9x9x2} Mix all ingredients except pie filling. Beat vigorously 30 seconds. Spread 2/3 of batter{about 2 1/2 cups} in pan.Spread pie filling over batter, it may not cover completely. Drop remaining batter by tablespoons over pie filling. Bake until light brown,20-25 minutes. Make glaze of 1 cup powered sugar,1-2 tablespoons of milk.Drizzle over cake. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - --Butter Cream Torte2 c. Vanilla Wafer crumbs 1 c. Diced Almonds 1 c. Butter, softened 1 c. Whipping Cream, Whipped 2 c. Powdered Sugar 1/4 c. Red Maraschino Cherries 4 Eggs 1/4 c. Green Maraschino Cherries Granulated sugar (to taste) In a 9" square pan spread 1 cup crumbs. In a separate bowl cream butter, add sugar and beat until light and fluffy. Add eggs one at a time beating well after each addition. Stir in almonds. Spread mixture over crumbs. Sprinkle 3/4 c. crumbs over this layer. Beat whipping cream until stiff. Add Granulated sugar to desired sweetness (personal taste) Fold in red and green cherries. Spread over second crumb surface. Sprinkle remaining 1/4 c. wafer crumbs over surface. Refrigerate 4 or more hours overnight is best, or freeze for later use. Thaw overnight in refrigerator before use. To serve cut with knife dipped in water. Makes a very pretty Christmas dessert. If you aren't fond of the taste of the green cherries (mint) you may use all red cherries.::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<::::::: .- - - - - - - - - - - - - - - - - - - ------------------Crawfish Boulettes (little Balls) are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice.1 pound crawfish tails 1 onion, finely chopped 4 cloves garlic, minced 1/4 cup parsley, finely chopped 6 green onions, chopped 1 cup bread crumbs 1-2 tablespoons Creole seasoning 4 eggs, beaten separately (two and two) 1 tablespoon Worcestershire sauce 1/4-1/2 teaspoon hot sauce, to taste Salt and freshly ground black pepper, to taste Flour, cracker meal or corn meal for breading Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----------Arancini Di Riso - Italian Rice Balls1/2 lb uncooked rice 3 tablespoons olive oil 1 pound ground steak salt and pepper 1/4 cup grated Parmesan cheese 2 eggs, well beaten 1 cup bread crumbs 2 cups salad or peanut oilCook rice in 2 quarts boiling water until kernels crush easily between thumb and finger. drain and cool slightly. while rice is cooking, brown meat in oil over medium flame. Season with salt and pepper, add grated cheese, and blend well. Cool. Place 2 tablespoons cooked rice in the palm of the hand. Make a well in rice and put in 1 heaping tablespoon of meat mixture. Mold rice around meat into a ball. Dip balls in beaten eggs and roll in crumbs. Fry in deep hot oil til golden brown on both sides, about 3 minutes. do not fry more than 3 at a time. Remove balls from oil with a slotted spoon and serve immediately.Arancini may be served either as a vegetable, or as a main dish with Tortellini and marinara sauce. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----------------Serve this next one at room temperature as part of an antipasto.Funghi al Olio e Limone - Marinated Mushrooms 2 tablespoons olive oil. 1 pound white baby mushrooms, stems sliced off even with the base of the head. 2 - 3 cloves garlic, peeled and finely chopped. Juice of 1/2 lemon. Salt & freshly ground black pepper. 2 tablespoons flat-leaved Italian parsley, finely chopped. 2 - 4 tablespoons Extra Virgin olive oil. Heat the olive oil in a large saute pan over high heat, then add the mushrooms. Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their. natural juices. Lower the heat to medium, add the garlic and saute for a couple of more minutes being careful that the garlic doesn't burn. Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt & pepper to your taste. Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley. Add enough additional olive oil to coat the mushrooms evenly. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Peanut Butter Pie 1 9 inch graham cracker pie shell 1 cup peanut butter 1 cup sugar 8 ounces cream cheese 1 ounce melted butter 1 teaspoon vanilla extract 1 cup heavey whipping cream 1/2 cup semisweet chocolate 1/4 pound unsalted peanuts, chopped 1 tablespoon waterMix the peanut buter, sugar, cream cheese, butter and vanilla until smooth and creamy. Beat mixing cream until soft peaks form. Mix peanut butter into cream, then spoon mixture into pie shell. Refrigerate 5-6 hours. Melt the chocolate with water. Spread lightly over the pie filling and sprinkle the with the peanuts. A chocolat grahan cracker shell is also good.You will want to make this the day before eating, refrigerate covered. I found that I like it a little denser then what the original recipe made. Also the coconut flavor is stronger this way. The origanl recipe did not call for coconut, but Bill wanted it. We think it came out pretty good. .- - - - - - - - - - - - - - - - - - - ----------------Silky Coconut Lemon Custard Pie2 cups whole milk 1 cup heavy cream 3 large eggs 1/2 cup sugar 3 tablespoons cornstarch 1 tablespoon pure vanilla extract (I once ran out of pure vanilla extract, Bill bought some extract and I made a cake with it. It didn't taste right. I looked at the bottle it was imatation! I threw it out, and told him that if he every bought it again, he would buy dessert if he wanted it.) 1 cup coconut flakes 1/2 cup coconut flakes, toasted 1 1/2 tablespoons lemon zest 1 1/2 tablespoons lemon juice 1/8 teaspoon salt 1 9-inch baked pie shell, warmWith the rack in the lower-middle position, heat the oven to 375 F. Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes. Meanwhile, whisk together eggs, sugar, cornstarch, vanilla, lemon zest, and lemon juice. Heat prebake pie shell in oven until hot, about 5 minutes. Meanwhile, whisk together the steaming milk and cream into egg and cornstarch mixture in a slow steady stream Return egg and mild mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until custard thickens and begins to form a ridge on the spoon, 6 to 8 minutes. Pour 1 cup coconut flakes evenly in the hot pie shell, then the custard. Spread the toasted coconut flakes across the top. Bake until has set around the edges but jiggles slightly in the center when shaken, 12 to 15 minutes. Cool on a rack for 2 hours.
========================= ============SOUR CREAM CRUMB CAKE crust: 3 cups flour 1 tbs baking powder 3/4 cup sugar 2 eggs 1/3 cup milk 1 tbs vanilla sugar/extract pinch salt 5 1/5 oz butter (or 1 1/3 sticks) - 200 gram Mix at low speed. Put 2/3 in a square 12'' pan and the rest in a 10'' round pan. Bake in high heat (400 F) until golden brown. Cool. Crumb the crust in the round pan. filling: 1 1/2 sticks soft butter 3/4 cup sugar 2 eggs 1 tbs vanilla sugar/extract 2 1/2 cups sour cream Beat first 4 ingredients until puffed, and add sour cream. Pour into square pan and sprinkle crumbs evenly over it. Chill for several hours until set. Optional: Spread a thin layer of jam on the crust or scatter some chopped nuts before pouring in the cream. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Fresh Fast Pasta Sauce2 chopped tomatoes 1/2 c. sliced fresh basil 1 chopped onion Juice of one lemon Minced fresh garlic (I used three cloves) 1/4 c. olive oil Splash of balsamic vinegar feta cheese Pasta of your choice (I used penne)Boil the water for your pasta, add the pasta and while it is cooking, chop the tomatoes, onions, basil and juice the lemon. Mix all in a bowl with oil, balsamic vinegar, garlic, etc. Keep room temp until pasta is done, drain pasta, put back in pot and add tomato mixture. Stir and sprinkle feta on top and stir a bit more. The hot pasta warms the sauce and it is dinner in ten minutes! Serves about four. *You could add olives, green peppers, etc. and it would be good as well.
========================= ==============Coffeecake muffins!Mix together: 1 1/2 cups flour 1/2 cup sugar 1/2 tsp. salt2 tsp. baking powder Mix thoroughly. Cut in until crumbly: 1/2 stick of butter In a small bowl, combine 1 egg 1/2 cup milkPour this into the flour mixture and stir ONLY until moist. Pour 1/2 of the batter into well buttered (or paper lined) muffin cups. (6) Cover each with 1/2 of the following crumb mixture: 1/4 cup brown sugar 1 tbsp. flour 1 tsp. cinnamon Add the remaining batter over this and top that with the remaining crumbs. Bake at 350 for about 20 minutes. These are yummy! .- - - - - - - - - - - - - - - - - - - >>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - Mel Blanc (the voice of Bugs Bunny) was allergic to carrots. ::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::PALACINTAK - HUNGARIAN BASIC PANCAKESKnow as Palatchinken in Austria, Crepes in France, Palacinky in Csechoslovakia, Palascinta in Hungary, and the Blini from Russia using Buckwheat flour. .- - - - - - - - - - - - - - - - - - - --------------PALASCINTA3 eggs 1 1/2 cups flour 2 cups milk 1 teaspoon sugar 1/2 teaspoon of salt 2 teaspoons butter, melted Crisco for frying, about 3 tablespoons (or cooking oil)In a mixing bowl beat eggs till foamy, add sugar, butter, salt, milk and flour, gradually beating after each addition - batter should be thin like consisteny of cream. Melt Crisco and put in a measuring cup. Heat a 8 inch frying pan over medium heat with 1 tablespoon of the shortening. When hot, add 1 tablespoon tablepoon batter, tilt and twist pan so the batter spreads to cover botton evenly. When the top of the pancake begins to bubble, genlty turnover with a thin spatula and cook 5 seconds longer. Stack on a plate. Makes 12-14 8-inch pancakes.The key to making them, is using a smooth pan and keeping it well greased as you make each one.There are no failures. If you tear or break a pancake it still tastes just as good!! Remember, you would pay $5-$6.00 in a resturant for 2 of these, you can make a dozen for $4.00!! When I was a kid my job was to put the filling in and roll them. This work was rewarded by eating more of them than I should have! We would use 12 ounces of Pot cheese (Farmer's cheese)*, with 2 tablespoons of milk, a pinch of salt and a pinch of fresh chopped dill mixed in. They are very sweet! Serve cold or before nuclear ovens were around, we would put a little butter in a pan to reheat them. This is still the best wat, first the delicious sweet butter taste and secondly, the Pot cheese stays cool.Other FillingsJam: Roll 1-2 tablespoons of firm jam into each hot pancake and transfer to warm oven-proof dish. keep the serving dish in the oven at 200 F while the rest of the pancakes are frying or reheat the whole dish.Cocoa: Fill with an equal mixture of cocoa and sugar. Increase the temperature of the oven to 300 F for 10 minutes before serving and the filling will melt.Walnut Filling: 8 ounces ground walnuts 1/2 cup chopped seedless raisins 1 teaspoon grated orange rind 1/3 third cup light cream 1/2 sugar 2 tablespoons rumIn a saucepan bring the cream to a simmer, and add the rest of the ingredients. Stirring, continue to simmer over low heat for 1 minute. Fill pancakes.Poppyseed Filling: 12 ounces ground poppy seeds 1/2 cup sugar 1/2 teaspoon lemon juice 1/2 cup seedless raisins 1/2 cup milk. 2 tablespoons brandyIn a sauce over low heat, while stirring, add all ingredients Cook very slowly while stirring, til soft and easy to spread. Fill pancakes. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Placuszki Serowe - Cheese Pancakes<b>12 ounces Farmer's (Pot) cheese * 4 tablespoons powdered sugar 2 eggs 1/2 teaspoon vanilla extract Dash of salt Some flour Run the farmer's cheese through a meat grinder. Add the powdered sugar, eggs, vanilla and salt to the cheese. Mix well and form into small patties. Roll in flour, pressing flour into patties gently, and fry them in hot oil or butter until golden brown on both sides. Serve with powdered sugar, jam or sour cream. Makes about a dozen pancakes.* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is not available. Put Cottage Cheese in a strainer over a bowl and let sit 15-20 minutes. Then press gently to get more of the water out.A word about Hungarian paprika. There two kinds sold in the US. Sweet and Hot (it's actually, just mildly spicy)Pepper Scoville units Cayene 40,000 Crushed red pepper, Pakistan 40,000 Crushed red pepper, Calif. 20,000 Ancho pepper 3,000 Hot Hungarian 3,000I buy the imported kind from the grocery store. SZEGED, named after the Hungarian city, for both. It is available across the country. 5 ounces is $2.69.:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Chef Charles Solomon uses vitamin C to preserve the color of his house-made herb oils. To 1 1/2 pounds of basil leaves and 2 cups of olive oil, he adds 1 1/2 smashed 500-milligram caplets of vitamin C, then purees the mixture in a blender. He uses the herb purees unstrained to thicken and flavor sauces -=-=-=-=-=-=-=-=-=-=-=--=Low-Fat High-Octane Pesto 6 Cups tightly packed washed and stemmed fresh Basil leaves (One 13x12x6 case makes about 3 1/2 batches/14 Cups) 1 Cup raw pine nuts 2 oz fresh garlic (approx. 10-12 cloves), peeled and whole 1/2 Cup Chicken Broth 3 Tbl. Fillipo Berio Extra Virgin Olive Oil 1 Tsp. fresh ground pepper 1 Tsp. sea salt 1 Cup fresh-grated Parmasan 1 Cup fresh-grated Romano Toast pine nuts on cookie sheet or pizza screen in 350º F oven till golden brown; careful not to burn them or they taste nasty Blanch Basil in boiling water 30 seconds, then shock in ice water; squeeze dry .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----In Food Processor: Basil Pine Nuts Garlic Chicken Broth Olive Oil Pepper and Salt Run 60 sec. at slow speed; stop and scrape sides Run 2 min. at high speed In seperate bowl, hand-mix thoroughly with Parmasan and Romano Yield: About 4 cups Use: The sauce can be frozen, partially microwave-thawed and refrozen several times before freezer burn sets in. Best to use small containers. 2-3 Tbl. of pesto will coat 1 lb. of pasta; mix with hot drained pasta and serve Low-Fat Creamy Pesto Sauce: After thawing serving of pesto, pre-mix in small bowl with equal amount of fat-free sour cream or plain yogurt, and 1-2 Tbl. of hot water from pasta pot. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - --Couscous SaladServing Size: 82 cups couscous, cooked (or brown rice) 2 green onions chopped 2 tomatoes chopped 1 can garbanzo beans, canned 1/2 cup parsley chopped 2 tablespoons sunflower seedsDressing: 3 tablespoons olive oil 1/4 cup lemon juice 2 cloves minced garlic 1 teaspoon honey mustard 1 teaspoon salt dash pepperMix first 6 ingredients. Toss with dressing.Per serving: 165 Calories; 7g Fat (39% calories from fat); 5g Protein; 20g Carbohydrate; 0mg Cholesterol; 345mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::Lemon Garlic Cod Fillets2 tablespoons margarine 2 small garlic cloves, minced 4 cod or whitefish fillets (6 ounces each) 1/4 cup thinly sliced green onions Lemon wedgesIn a skillet, melt margarine over medium heat. Saute garlic for 1 minute. Add fish fillets; cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with a fork, about 3 minutes. Squeeze lemon over fish. Serve immediately. Yield: 4 servings.As readers who have with us for at at least 2 months, already know, Lori and I love asparagus and eggplant. Here is a great, simple to make centerpiece of a meal. .- - - - - - - - - - - - - - - - - - - -----------------Baked Creole Eggplant2 eggplants, diced 1/2- inch squares (2-2 1/2 pounds) 1 onion, chopped 1 pound raw peeled shrimp, cut in half crosswise (I use frozen, thaw and peel them.) 1 rib celery, sliced crosswise 1/2 cup butter 1/2 cup plain breadcrumbs 2 teaspoons Creole seasoning Salt and freshly ground black pepper, to taste Steam eggplants by putting in large saucepan with 1 tablespoon water, until soft, about 12 minutes. Saute onion, and celery in butter with the creole sesoning for 4 minutes. Add shrimp, saute 2 minutes more. Take 3 tablespoons of the saute butter from the pan and reserve. Combine the saute mixture with eggplants in a medium bowl. Put the breadcrumbs in a small bowl, thoroughly stir in the reserved saute butter. Put in baking pan and sprinkle with the bread crumb mixture. Bake approximately 25 minutes at 350 F. Serve with a mixed green salad. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - Honey Pepper Pork Chops4 1/2-inch thick pork chops 5 tablepoons honey (1/3 cup) 2 tablespoons hot pepper sauce, like Tobasco salt and pepper, to tasteStir together the honey and pepper sauce. Season the pork chops. Grill chops over medium-low fire turning and basting for about 15-20 minutes, or til done. Don't forget to grill some vegetables at the same time. Make some extra to freeze and reheat for a quick week day meal.:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Emily Luchetti, author of ``Stars Desserts'': You don't need to spend a small fortune on fresh raspberries to make a puree for desserts. Unsweetened frozen raspberries work just fine; puree them in a food processor, then push through a strainer to remove seeds.APRICOT GLAZED PORK ROAST4 - 5 LB boneless pork roast Salt and pepper to taste 3/4 Apricot preserves.Season roast and put on rack and cover with foil. Back at 350 degrees for one hour. Add 1 Tbls water to apricot preserves and soften in microwave for 30 to 45 second. Remove foil from roast and pour apricot preserves over roast. Bake uncovered for one hour at 350 degrees. Let cool for 15 minutes and slice. They also had bean sprouts on the side for my husband and son. They girls don't like them because they say the bean sprouts look like "Phoney wax worms"Serve withPOTATO HASH CASSEROLE4 oz. sour cream 1/2 cup cream of chicken soup 1/4 cup milk 1/4 cup butter 1/4 cup finely chopped onion 1 pkg defrosted hash brownsMix all ingredients except potatoes together. Put into greased 8 inch square pan. Add potatoes and top with topping:Topping: 1 cup grated cheddar cheese 1 cup corn flakes 1/4 cup butterSprinkle cheese over potatoes, then sprinkle corn flakes and drizzle butter on top. Bake at 350 degrees for 1 hour. .- - - - - - - - - - - - - - - - - - - --------------DUMB CAKE1 can apple pie filling (or cherry, blueberry which ever one you like) 1 pkg yellow cake mix 1 stick butter Vegetable spraySpray a 9 X 13 inch pan Dump can of pie filling into pan Dump cake mix over pie filling Melt butter and pour over cake mixMix lightly with a forkBake at 350 degrees for 45 minutes Let cool for 15 minutes and top with ice cream (I like Moose Track ice cream on mine)::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::dessert recipes.Southerner's love to make desserts with peanut butter. This is one of my most requested recipes. Soooooo simple and easy to make.Peanut Butter Pie1 9 inch graham cracker pie shell 1 cup peanut butter 1 cup sugar 8 ounces cream cheese 1 ounce melted butter 1 teaspoon vanilla extract 1 cup heavey whipping cream 1/2 senisweet chocolate 1/4 pound unsalted peanuts, chopped 1 tablespoon waterMix the peanut buter, sugar, cream cheese, butter and vanilla until smooth and creamy. Beat mixing cream until soft peaks form. Mix peanut butter into cream, then spoon mixture into pie shell. Refrigerate 5-6 hours. Melt the chocolate with water. Spread lightly over the pie filling and sprinkle the with the peanuts. A chocolat grahan cracker shell is also good.You will want to make this the day before eating, refrigerate covered. I found that I like it a little denser then what the original recipe made. Also the coconut flavor is stronger this way. The origanl recipe did not call for coconut, but Bill wanted it. We think it came out pretty good. .- - - - - - - - - - - - - - - - - - - ----------------Silky Coconut Lemon Custard Pie2 cups whole milk 1 cup heavy cream 3 large eggs 3 tablespoons cornstarch 1 tablespoon pure vanilla extract (I once ran out of pure vanilla extract, Bill bought some extract and I made a cake with it. It didn't taste right. I looked at the bottle it was imatation! I threw it out, and told him that if he every bought it again, he would buy dessert if he wanted it.) 1 cup coconut flakes 1/2 cup coconut flakes, toasted 1 1/2 tablespoons lemon zest 1 1/2 tablespoons lemon juice 1/8 teaspoon salt 1 9-inch baked pie shell, warmWith the rack in the lower-middle position, heat the oven to 375 F. Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes. Meanwhile, whisk together eggs, sugar, cornstarch, vanilla, lemon zest, and lemon juice. Heat prebake pie shell in oven until hot, about 5 minutes. Meanwhile, whisk together the steaming milk and cream into egg and cornstarch mixture in a slow steady stream Return egg and mild mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until custard thickens and begins to form a ridge on the spoon, 6 to 8 minutes. Pour 1 cup coconut flakes evenly in the hot pie shell, then the custard. Spread the toasted coconut flakes across the top. Bake until has set around the edges but jiggles slightly in the center when shaken, 12 to 15 minutes. Cool on a rack for 2 hours.::::::::>>><<<:::::::>>> Today's Food Fact <<<:::::::>>><<<:::::::The herring is the most widely eaten fish in the world. Nutritionally its fuel value is that equal to that of a beefsteak:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: If you've made an unfrosted cake several hours ahead but want to serve it warm, place it on a sheet pan, lightly spritz the pan with water, and cover with an aluminum foil tent. Then reheat in a moderate oven. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------------------Blueberry Streusel Muffins1 3/4 cup flour 2 3/4 tsp. b.pwd 3/4 tsp.salt 1/2 cup sugar 2 tsp. grated lemon rind 1 large egg, lightly beaten 3/4 cup milk 1/3 cup vegt. oil 1 cup fresh or frozen blueberries, thawed and drained* 1 Tlb. flour 1 Tlb. sugar 1/4 cup sugar 2 1/2 Tlb. flour 1/2 tsp. ground cinnamon 1 1/2 Tlb. butter Combine first 5 ingredients in a large bowl. make a well in center of mixture. Combine egg, milk, and oil, stir well. Add to dry ingredients, stirring just until moistened.Combine blueberries, 1 Tlb.flour, and 1 Tlb. sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter into greased muffin pans, filling 2/3 full.Combine 1/4 cup sugar, 2 1/2 Tlb.flour, and cinnamon, cut in butter with a fork or pastry blender until mixture is crumbly. Sprinkle over batter. Bake at 400* for 18 min or until golden. Remove from pans immediately. Makes 1 doz.* If using frozen blueberries, thaw and drain them, and pat dry with paper towels. This will prevent discoloration of batter. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - Mu Shu means "golden needles" in Chinese, referring to the dried buds of the tiger-lily flower used in the original dish. This version is a bit less authentic but still very tasty. MU SHU CHICKEN WRAPS 1/4 cup chicken broth 1/4 cup Hoisin sauce, divided 1/2 tsp. cornstarch 1 egg, beaten 1 tsp. vegetable oil 1 tsp. sesame oil 4 large green onions, sliced 1/4"-thick diagonally 1 1/2 cups coleslaw mix or shredded cabbage 1 cup thinly sliced mushrooms 3/4 cup snow peas, sliced vertically into 1/4"- thick strips 1 large carrot, shredded lengthwise 1/2 cup sliced water chestnuts, drained 1 1/2 cups cooked shredded chicken 8- flour tortillas (6"in diameter) 1.In a small bowl combine broth, 1 Tbs. hoisin sauce, and cornstarch; set aside. 2.Heat large non-stick skillet over medium-high heat 1 minute. Spray with nonstick cooking spray. Add egg and cook until set, about 30 seconds; remove to plate. Slice egg into 1/4" thick strips. 3.Add both oils to skillet heat 30 seconds. Add green onions and cook 30 seconds. Add coleslaw, mushrooms, snow peas, carrot, and water chestnuts. Cook 1 minute stirring constantly. Add chicken and broth mixture. Cook 3 minutes, stirring frequently. Remove from heat. 4.Heat 4 tortillas at a time in a microwave: Place between 2 damp paper towels and microwave for 20 seconds. Spread each tortilla with 1 1/2 tsp. hoisin sauce. Place about 1/2 cup filling in each tortilla and roll up & enjoy. -:-: -:-:-:-:-:-:-:-:-:-:-: TODAY'S RECIPES :-:-:-:-:-:-:- :-:-:-:soups. These are low in calories, high in nutrition, great tasting and pretty darn easy to make. The cream in cream soups hides the full flavor of the vegetables. We are going to make vegetable soups that taste creamy.Pureed Carrot Soup With Nutmeg2 tablespoons unsalted butter 1 medium onion, chopped 3 shallots or one medium leek (white and light green parts), chopped 2 tablespoons dry sherry or white wine 1 1/2 pounds carrots peeled, sliced in half lengthwise, sliced thin 2 cups chicken or vegetable stock 1 cup whole milk 2 table spoons minced fresh tarragon, mint, chive, or parsley 1 teaspoon salt Ground white peper Pinch of fresh ground nutmegHeat butter or oil in a large sauce pan over medium-high heat. Add onion; saute until golden. Add sherry and carrots; cook stirring until the sherry evaporates. Add the stock, salt, pepper, and nutmeg to the saucepan; bring to a boil. Reduce heat to simmer; cover and cook till carrots are tender, about 20 minutes. Take off heat. Laddle the soup into a blender. Add 1 cup of milk; blend until smooth. Return the soup to the saucepan; bring to a simmer and cover. Cook 2 more minutes. Taste and adjust seasoning if neccessary. If the soup is too thick, stir in a little milk. Laddle the soup into bowls and garnish with freshly torn basil. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - --Creamy Broccoli Soup With Basil Follow the Carrot Soup recipe, replacing the carrots with 2 pounds broccoli, stalks discarded and floweretes sut small. Omit nutmeg and cook broccoli until tender. Thin with 1/2 to 3/4 cup milk and garnish with torn basil leaves.Creamy Potato Soup With Chives Follow the Carrot Soup recipe, replacing the carrots with 2 large baking potatoes (1 1/2 pounds), peeled and cut into 1/2 -inch cubes for 4 cups. Omit nutmeg and cook until very tender. Thin with 1 to 1 1/4 cups milk and garnish with minced chives. Honey Mustard Grilled Chicken 1/3 cup Dijon style mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce Rinse the chicken breasts under cold running water and pat dry. Combine the mustard, honey, mayonnaise and steak sauce. Stir well to blend. Reserve 1/2 the sauce for basting on the grill. Dip the breasts into the remaining sauce and coat completely. Cook over low heat on the grill for 18 to 20 minutes (9 to 10 minutes each side), or til juices run clear. Baste occasionally with the reserved sauce. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---This bread is a Southern tradition. Sweet Potato Bread 1 1/2 cups white sugar 1/2 cup vegetable oil 2 eggs 1 3/4 cups sifted all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/3 cup water 1 cup cooked, peeled and mashed sweet potatoes 1/2 cup chopped pecans Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F for about one hour. This bread freezes well.: -:-:-:-:-:-:-:-:-:-:-: TODAY'S RECIPES :-:-:-:-:-:-:- :-:-:-:-:Pallottoline in Brodo (Sicilian Meat Ball Soup)I've making this one for 25 years, at first 2 gallons at time for the Diner, and now in the portion shown. Extra freezes well. This soup is ideal for a light lunch with a salad like the Insalata Tricolore from Newletter #2.1/2 pound lean ground chuck 1 egg 2 tablespons grated parmesan cheese 2 tablespoons plain breadcrumbs 2-3 sprigs finely chopped parsely 1 clove garlic, minced 1/2 crushed red pepper flakes 1/2 teaspoon salt 1/8 teaspoon pepper 7 cups meat stock 1/2 pound fettucine or other ribbon macaroniThoroughly mix the meat, egg, 1/4 teaspoon salt, pepper, breadcrumbs, parsely, and parmesan in a bowl. Let sit 5 minutes. Begin heating the stock with the red pepper. Form the meat into small meat balls using a melloner as as measure for size. You want them about 1/2 inch in diameter. When you are finished maked the meatballs, bring the stock to a low simmer, add the meatballs and simmer for 5 minutes. Increase the heat and bring the pot to a low boil. Break the fettucine in half, and add to the pot. Cook til the fettucine is done, about 10 minutes. Taste, adjust seasoning, laddle into bowls, putting more parmesan on top.For a variation, use veal instead of beef. .- - - - - - - - - - - - - - - - - - - -----------Tortellini Soup -A lot of different tastes and a simple broth. It's also high in nutrition. I used to mke this one in huge quanties, but I've had to scale it back.4 cups beef broth, not stock 3 1/2 cups water 1/2 pound sweet Italian sausage, remove casing, cut 1/2-inch pieces 10 ounces frozen tortellini, cheese or spinach filled 1/4 pound cabbage, shredded 1/2 green bell pepper, diced 1 small zucchini, finely sliced 1 small tomato, diced 1 1/2 teaspoons dried basil 1/2 teaspoon salt 1/4 teaspoon pepper Parmesan cheeseCombine first 11 ingredients in 4 quart pot. Bring to a slow boil. Reduce heat and simmer 20 minutes. Laddle into plates and sprinkle with parmesan cheese. This freezes well. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---Horn & Hardart Baked Beansi pound of great northern beans or navy beans, soaked 1 cup of chopped onions 4 slices bacon,diced 2 tablespoons sugar 1 tablespoon dry mustard 1/2 teaspoon cayenne pepper 2/3 cup molasses (Grandma's) 2 tablespoons cider vinegar 1 1/2 cups tomato juice salt, to tasteDrain the beans and put in a large saucepan. Add water to cover. Bring to a boil over medium heat, reduce the heat and simmer, uncovered, til the beans are almost tender, about 50 minutes. Preheat the oven to 250 F. Put the beans in a 3 quart casserole. Stir in the onions, bacon, sugar dry musard, cayeene, molasses, vinegar, tomato juice, and 1 cup water. Bake, uncovered, til very tender, about 4 hours. Check the beans occasionally while baking and add more water if necessary. Seaaon with salt to taste. Serves 8 Like stew and chili, they taste even better the next day.:-:-:-:-:-:-:-:-:-:-:-: Today's Food Fact :-:-:-:-:-:-:-:-:-:-:Persians first began using colored eggs to celebrate spring in 3,000 B.C. 13th century Macedonians were the first Christians on record to use colored eggs in Easter celebrations. Crusaders returning from the Middle East spread the custom of coloring eggs, and Europeans began to use them to celebrate Easter and other warm weather holidays.: -:-:-:-:-:-:-:-:-:-:-: TODAY'S RECIPES :-:-:-:-:-:-:- :-:-:-:-:Serve this subtantial soup in mugs, while you're waiting for the steaks or fish to grill.Chilled White Bean Soup with Lime and Cilantro1/2 Great Northen beans, rinsed 3 tablespoons unsalted butter 1 medium yellow onion, peeled and chopped fine 1 large carrot, quartered 1 1/2 teaspoons dried thyme 2 bay leaves 6 cups chicken stock or broth 1 teaspoon salt 1 1/2 cups buttermilk 4 tablespoons fresh lime juice 3/4 cup minced fresh cilantro leavesIn a 4 quart soup pot add the beans and add cold water to cover the beans by two inches. Bring to a boil, lower to a simmer for 1/2 hour, then drain and put the beans in a bowl. In the same pot melt the butter over medium heat. Add the onion, carrot, thyme, and bay leaves and cook, covered, stirring once or twice, until the vegetables are tender. Add the chicken stock and drained beans to the pot. Increase the heat and bring to a boil. Lower the heat, partially cover, simmer, stirring occasionaly, for one hour. Stir in the salt and cook 5 more minutes. Drain the beans, reserving the liquid. Discard the carrots and bay leaves. Puree the beans with 1 cup of the reserved liquid. Add the remaing liquid and blend till smooth. Transfer the soup to a bowl, stir in 1 cup of buttermilk, and the lime juice. Cover and refridgerate until cold or overnight. To serve, thin with with the remaining buttermilk and add the cilantro. The taste should be slightly tart. For a drink, a Rose or Rieseling (slightly sweet), then again there's also the classic Margarita! .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -Farmer's Omelet6 large eggs 1 teaspoon parsley flakes 1/2 cup shredded cheddar cheese 1 teaspoon dried basil 1 cupbroccoli florets, cut up 1/4 teaspoon chives 1/2 cup sliced mushrooms 1 tablespoon water-place dried 2 green onions, both ends -herbs in the water for 5 minutes -removed, thinly sliced -drain off any excess 1 tablespoon butter 1/2 teaspoon black pepper 1 tablespoon olive oil 1/4 teaspoon saltPreheat oven to 350 F. In a large bowl wisk together the eggs and 1/2 of the cheese, set aside. In a 6 to 8 inch ovenproof skillet (we use cast iron) melt the butter and olive oil over medium heat. Add broccoli,cook, stirring for 1 minute, add onions and mushrooms, cook for 2 more minutes, stirring. Stir in the herbs, black pepper and salt. Remove from heat. Pour the egg/cheese in, stirring to blend. Sprinkle remaining cheddar cheese on top. Place on the middle rack of preheated oven. Bake 12-14 minutes, til eggs are set and cheese is lightly browned. Serve with fresh fruit and toast or muffins. Serves 4 This cornbread is great for those of you who eat on the go. A thick slice along with a bowl of soup, makes a nice simple lunch. Sausage Cornbread Bake 1 pound ground country sausage meat 1 medium onion, chopped 2 eggs, slightly beaten 1 1/2 cups buttermilk cornmeal mix 1 17-ounce can creamed-style corn 1/2 cup sour cream 1/4 cup vegetable oil 2 cups sharp cheddar cheese, shredded 1/2 cup milk Preheat oven to 425 degrees F. Grease a 10 inch ovenproof skillet.In a medium skillet, brown the sausage and onion; drain well. In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake for 30 to 40 minutes. Let stand 10 minutes before serving.************************ Today's Food Fact ******************Mayonnaise is said to be the invention of the French chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs. When the chef realized that there was no cream in the kitchen, he improvised, substituting olive oil for the cream. A new culinary masterpiece was born, and the chef named it "Mahonnaise" in honor of the Duke's victory.: -:-:-:-:-:-:-:-:-:-:-: TODAY'S RECIPES :-:-:-:-:-:-:- :-:-:-:-:Hungarian cooking isn't always paprika. Hungarian soups are dill, bay leaf, carraway seeds, and whole peppercorns. Lemon juice or vinegar is sometimes used for a mild pungent taste, and cream will give the dish mellowness. Sour cream, always a favorite, is added when a somehat tart flavor is desired.Hideg Almaleves - Hungarian Cold Apple Soup4 apples, peeled, cored, and diced 1/2 cup sugar rind of 1 grated lemon (yellow part only) 3 cups water 1/2 cup red or white wine 2 tablespoons flour 2 tablespoons water 1/2 cup heavy cream or sour creamAdd the apples,sugar, grated rind, and water to a pot. Over medium heat, cook until the apples are tender. Add the wine. Blend the flour and water until smooth. Thin with a few tablespoons of the hot soup. Then add to the soup while stirring. Chill and add the cream when serving. .- - - - - - - - - - - - - - - - - - - --------------Polish Borscht1 1/2 pounds pork spareribs, cut 2 ribs wide 1 large onion, chopped 1 bay leaf 3 peppercorns 2 tablespoons white vinegar 5 medium beets 2 cups sour cream 2 cups milk 3 tablespoons flour Salt and pepper In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 minutes to 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets. When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread. 6 servings At one time there were 40 Horn & Hardart 'Automats' in New York City. All selections were behind small windows. You put the correct change in a coin slot, the window opened and you took your selection. Believe it or not the food was good. This is the original recipe for their most popular item. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Horn & Hardart's Baked Macaroni And Cheese1 tablespoon butter 1 tablespoon all-purpose flour 3 cups milk 1 teaspoon salt Pinch ground white pepper Dash of cayenne pepper 2 cups shredded Chedar cheese 1/2 pound elbow macaroni, cooked 1/2 cup canned tomatoes, drained and chopped 1 teaspoon sugarPreheat oven to 350 F. Grease a 1 1/2 quart baking dish. Melt the butter in a saucepan over medium-low heat. Wisk in the flour, than add the milk, salt, and both peppers. Stir til the mixture becomes thick and smooth, 8 to 10 minutes. Add the cheese and cook, stirring til it melts. Remove from the heat. In a mixing bowl, combine the cooked macaroni and the sauce. Sir in the tomatoes and sugar. Put the mixture in the baking dish. Bake til the top browns, about 35 minutes. This keeps well and reheats easily.:-:-:-:-:-:-:-:-:-:-: Today's Food Fact :-:-:-:-:-:-:-:-:-:-:-:Refried beans aren't really what they seem. Although their name seems like a reasonable translation of Spanish frijoles refritos, the fact is that these beans aren't fried twice. In Spanish, refritos literally means "well-fried," not "re-fried.****************************** ****************** ************ **** Food TriviaThe dye used to stamp the grade on meat is edible. It's made from grape skins.SPAGHETTI SALAD1 lg bottle Italian Dressing 1 bottle Schilling (McCormick Salad Supreme) 1 Green Bell Pepper -- Diced 1 Cucumber -- Diced 2 lg tomatoes -- Diced 1 lg Red Onion -- Diced 1 lb Spaghetti -- Cooked Garlic Powder -- To taste Tabasco sauce -- To tasteMix salad dressing and Salad Supreme. Add spaghetti, vegetables and seasonings. Mix well. Refrigerate several hours or overnight.NOTES : This can be made with Fat-Free Salad Dressing. I do not use the Tabasco Sauce. .- - - - - - - - - - - - - - - - - - - ------------------TOMATO SOUP WITH DILL DROPS1 tbs butter/margarine 1 tbs olive oil 1 onion, diced 2 cloves garlic 1 tbs flour 2 lb ripe red tomatoes 2 tbs ketchup or tomato paste 3 cups hot water 2 level tbs powdered chicken soup* 1 tbs lemon juice 1 tsp sugar salt, white pepper to tasteWash the tomatoes, pour boiling water to cover and leave for 10 minutes. Then peel easily and put in blender. Add ketchup, lemon juice and seasoning and blend smooth. Melt fat with oil and saute onion and garlic. Add flour and cook until it turns golden (1 minute), then add hot water and cook together for 15 minutes. Add tomatoes and simmer for 10 minutes more. Season to taste.* I sometimes replace the soup powder with other spices, like cloves & nutmeg, thyme & rosemary, baharat, anything. But then I add salt, because soup powder is salty enough usually.Dill Drops1 egg 2 tbs flour salt, black pepper 1-2 tbs water 1 tbs dill, chopped small 1 tsp oilWhisk everything together and leave for 10 minutes. While soup is bubbling, dribble dill batter with a spoon. Serve hot. A sprinkling of parsley or a tsp of sour cream in each bowl doesn't hurt.Eat making disgusting slurping noises, nobody will notice anyway because they'll be doing the same.::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::The nice thing about this pilaf is that it tastes good hot or cold the next day. I like with it ham.Pineapple Pilaf1 tablespoon butter or margarine 1 cup sliced green onions 1/2 cup chopped walnuts 1/2 cup raisins 1/2 teaspoon salt 1/2 teaspoon ground ginger 3 cups cooked long-grain rice 1 8-ounce can pineapple tidbits, drainedHeat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.You can substitute Basmati or Brown Rice, for the long-grain rice for more flavor.This savory salad provides fruit and fiber. Quick, easy and a nice meal on a hot day. Serve on lettuce beds and surround with cut up tomato, and cucumber for coloful tasty meal. .- - - - - - - - - - - - - - - - - - - -------------Chicken, Cherry And Wild Rice SaladDressing: 1/4 cup olive oil 3 tablespoons lite soy sauce 3 tablespoons lemon juice 1-1/2 teaspoons ground ginger 1/8 teaspoon black pepperSalad: 1 (6-ounce) package long grain and wild rice mix 2 cups cubed cooked chicken 1 cup snow pea pods, cut crosswise in half and cooked 1/2 cup dried tart cherriesFor the dressing, combine olive oil, soy sauce, lemon juice, ginger and pepper; mix well. For the salad, prepare rice according to package directions. Meanwhile, combine cooked chicken, cooked snow peas and cherries. Pour dressing over chicken mixture; mix well. Let rice cool about 15 minutes. Stir rice into chicken mixture. Refrigerate, covered, at least 1 hour before serving. Makes 4 servings. ::::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<:::::::Alfred Schilling, owner, the Chocolate Argonaut: Add a splash of vinegar to pie dough or puff pastry if you won't be using it that day. The vinegar will keep the dough white for up to a week.Skinning Chicken If you prefer your chicken shinless. save money by doing it youself. Simply grab the skin with a paper towel and pull. The paper towel provides extra grip and simplifies the task.::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::The robust flavors of blue cheese and walnuts, ummmmmmh! Any leftover butter is good on baked poatoes, or spread it on baquette rounds. I like to grill a couple of thickly sliced egggplants, tomatoes, and red onions along with this. Just brush the vegetables on both sides with olive oil before grilling. Grilled Sirloin Steaks with Blue Cheese-Walnut Butter6 ounces blue cheese, crumbled-about 1 1/2 cups 4 tablespoons butter, room temperature 2 tablespoons fresh Italian parsley 1 tablespoon dried rosemary, crumbled 3/4 teaspoon dried rosemary, crumbled 1/4 cup chopped toasted walnuts6 large garlic cloves, peeled 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 2 1 1/2 pound sirloin steaks, 1-inch thickCombine cheese, butter, parsley, and 3/4 teaspoon rosemary in bowl. Stir to blend well. Mix in walnuts. Season to taste with salt and pepper. Cover and Refrigerate over night. Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until you get a coarse paste. Place steaks in a large baking dish. Cover both sides of steaks with the garlic paste. Cover and let sit at room temperature for 1 hour. Take blue cheese butter out mix well. Grill steaks to desired doneness. Cut each steak into serving portions, top each with blue cheese butter and serve. .- - - - - - - - - - - - - - - - - - - ---------great on hot dogs.Chow Chow 1 quart Cabbage, finely chopped (1 med head) 3 cups Cauliflower, finely chopped (1 med) 2 cups Onions, finely chopped 2 cups Green tomatoes, finely chopped (4) 2 cups Green bell pepper, finely chopped (4) 1 cup Red bell pepper, finely chopped (2) 3 tablespoons Salt 2 1/2 cups Vinegar 1 1/2 cups Sugar 2 teaspoons Dry mustard 1 teaspoon Turmeric 1/2 teaspoon Ginger ground 2 teaspoons Celery seed 1 teaspoon Mustard seed Hot peppers to taste Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices in a non-metal pot, like Pyrex, and simmer 10 minutes. Add vegetables and simmer 10 minutes.Bring mixture to a boil. Pack boiling hot into sterilized jars leaving 1/8 inch for headspace. Adjust caps and allow to cool and seal, add screw down lids. Makes 4 pints.Southwestern Roasted Red Pepper Cheese Spread I call this a fun spread, because of all the things you can do with it. You can make make this a low-cal spread and still get good taste.2 cups shredded Cheddar cheese (mild to extra-sharp, your choice) 1 cup samll curd cottage cheese 1/4 cup mayonnaise 1/2 cup roasted red pepper (1 large red bell pepper) 1/4 teasppon Adobo powder 1/8 teaspoon Tobasco saucePut the Cheddar cheese into a 2 quart bowl. Finely chop the red pepper and stir into the cheese. Stir in cottage cheese, mayonnaise, Adobo and Tobasco mixing well. Cover and chill 1 hour. Take out and let come to room temperature. Stir well and serve with crackers, crostini, etc. Suggestion: Excellent for a different hamburger topping.::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::Cherries are America's favorite summertime fruit. First some useful information, then the recipes.1-2-Freeze Both tart and sweet cherries are easy to freeze. Rinse and drain cherries thoroughly. For cherries that you plan to use in pies or other recipes, it is best to pit them before freezing. Pack cherries in useable quantities in freezer-proof containers or plastic freezer bags. Freeze. These frozen cherries will maintain their color and flavor for up to one year. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---Sweet Cherry BarsThese easy-to-prepare bar cookies are the perfect treat. 1-1/2 cups (12 ounces) unsalted butter, softened 1-1/2 cups granulated sugar 1-1/2 cups firmly packed light brown sugar 3 large eggs 1 teaspoon vanilla extract 4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups pitted and halved fresh sweet cherries 1/3 cup sliced almondsPut butter, granulated sugar and brown sugar in a large mixing bowl. Beat with electric mixer on medium speed 3 to 4 minutes, or until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Grease the sides and bottom of a 13x9x2-inch baking pan; set aside. Combine flour, baking soda and salt; mix well. Add to butter mixture; beat 3 to 4 minutes, or until smooth batter forms. Spread half the batter in prepared pan. Scatter cherry halves over batter. Place spoonfuls of remaining batter on top of cherries; gently spread to cover fruit. Sprinkle almonds on top. Bake in a preheated 350° oven 30 to 35 minutes, or until wooden pick inserted in middle comes out clean. Makes 16 bars - 24 bars. depending how big you want them .- - - - - - - - - - - - - - - - - - - ---------------Peach-Blueberry And Turkey Salad1/2 cup light mayonnaise 1/2 cup plain low-fat yogurt 1/4 cup orange marmalade 2 teaspoons fresh lemon juice 1/2 teaspoon ground black pepper 3 medium peaches (about 1 pound), cut in wedges, about 3 cups 1 pint blueberries 2 cups cubed smoked turkey or roasted chicken, about 8 ounces In a bowl, combine mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -------------Potatoes Paprikash - Paprikas Krumpli1 large Spanish onion shortening paprika to taste 2 pounds potatoes 2-4 kolbasz - Hungarian sausageSlice the onion very finely, and sauté in shortening till glassy. Add paprika to color and taste. Peel and wash the potatoes and cut lengthwise into quarters or eighths, depending on size of potatoe. Salt to taste. Add 2-4 kolbasz. Cover and cook over slow flame until potatoes are tender and cut readily with a spoon.Serve with lettuce salad with vinegar and oil dressing.:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Disposing Of Bacon Fat Line a coffee mug with tinfoil, pour in the bacon fat. When hardened, pick the foil out of the mug and throw away. .- - - - - - - - - - - - - - - - - - - ---------------Southern Ham Casserole2 cups cooked ham, diced 1 cup cooked lima beans, drained 1 cup cream corn style 1 cup shredded Cheddar cheese 1 teaspoon Worcestershire sauce 2 tablespoons minced onion 1 egg 1/4 cup milk 1/3 cup cornmeal 2/3 cup biscuit mixMix ham, beans, corn, cheese, onion and Worcestershire sauce. Pour into greased casserole. Bake at 350 F, covered for 15 minutes. Mix remaining ingredients and spread evenly over casserole. Bake uncovered for 15 to 20 minutes. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------Bacon and Egg Casserole1/4 cup butter, melted 2 cups onion-garlic croutons 1 cup unseasoned croutons 2 cups milk 1 tablespoon prepared mustard 2 cups Cheddar cheese, grated 6 large eggs 10 slices baconCook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 F for 45 minutes. Allow casserole to stand for 15 minutes. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -------Bean and Sausage Casserole1 10-ounce package frozen lima beans 1 21-ounce can baked beans 1 15-ounce can kidney beans, drained 1 15-ounce can great northern beans, drained 1 small onion, chopped 1 pound smoked sausage, cut 1" pieces 3/4 cup ketchup 2 tablespoons brown sugar, packed 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon pepperHeat oven to 400 F. Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2-1/2-quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbly.Serve with a macaroni like fussili, mostaccioli or rotini. These macaronis have the size and ridges to hold the gravy (sauce). .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---------Italian Meat Sauce1 28 0r 32 ounce can tomatoes, peeled and crushed 1 28 0r 32 ounce can tomato puree 1/2 pound Italian sausage, mild (remove casing and crumble) 1/2 pound ground beef 1/2 pound ground pork 1 small onion, minced 4 garlic cloves, minced 1 bay whole leaf 1/8 teaspoon crusher red pepper 1/4 teaspoon black pepper l/4 teaspoon Kosher salt 5 tablespoons olive oilIn a non-stick with 1 tablespoon olive oil, slowly brown the ground meats. Drain all but two tablespoons of grease off. In a large heavy saucepan over medium heat, add 4 tablespoons olive oil and the onion. Saute 3 minutes. Add the garlic and sautee 2 more minutes, Do Not let the garlic brown, it will become bitter. Add tomatoes, bay leaf, red pepper, Italain, black pepper and salt. Stir in the meats and reserved grease. Continue on medium heat stirring ocassionally til it begins to bubble. Lower heat to a gentle simmer. Continue to simmer and stir for 1 1/2 hours. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -----Gratin Potaotes 1 tsp. butter 2 oz. gruyere cheese chilled or cojack cheese , shredded 3 - 8 oz. baking potatoes ( sliced 1/4 inch thick) 3/4 cup beef broth 13 inch gratin panpreheat oven 425*. grease the gratin pan with butter. shred the cheese, reserve 1/3 of the cheese. arrange potaotes in overlapping rows and sprinkle each layer with cheese. pour beef broth over potatoes. top with remaining cheese. Bake until top is deep brown and potaotes are tender. about 50 - 60 min.:::::::: TODAY'S RECIPES ::This salad goes well with many entrees, But I partictually like it with grilled Swordfish and some cold Ice Tea with mint.Tomato - Feta Cheese Salad1 small green bell pepper, diced 1 small green bell pepper, diced 1/2 cup Bermuda onion (or sweet onion), diced 6 plum tomatoes, quartered or cut up more 1/2 pound Feta cheese 12-18 pitted black olives (Amfisa or Kalamata) 1/2 teaspooon Greek oregano 1/2 teaspoon Basil 1 tablespoon olive oilIn a shallow serving dish, spread out the diced peppers as the bottom layer. Next, cover the peppers with the onions. Sprinkle with olive oil. Crumble the Oregan and Basil between your fingers over the 1st two layers. Let sit for 1 hour for the flavors to develop. Lay the olives on top, followed by the tomatoes. Top with crumbled Feta cheese. Serve.These are the real thing. Simple to make and delicious! Top them with guacamole (guah-kah-moh-leh) sauce. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -----Flautas (Little flutes)24 6-inch tortillas 3 tablespoons butter or margarine 1/4 cup all-purpose flour 1 teaspoon salt 1 cup chicken broth 1 tablespoon snipped parsley 1 tablespoon lemon juice 1 teaspoon grated onion 1/8 teaspoon paprika 1/8 teaspoon ground nutmeg 1/8 teaspoon pepper 1 1/2 cups finely diced cooked chicken fat for deep-fat fryingWrap tortillas tightly in foil. Heat in 350 F oven for 20 minutes. In Saucepan melt butter or margarine, blend in flour and salt. Add chicken broth. Cook and stir till mixture thickens. Add parsley, lemon juice, onion, paprika, nutmeg, and pepper. Stir in chicken. Cool slightly. Spread about 1 tablespoon chicken mixture on each tortilla. Roll up very tightly, securing with wooden picks. Fry in deep hot fat, 350 F., for 1-2 minutes. When done, place on paper towels. Serve with guacamole. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---Old-time Lemonade1 cup sugar 1 cup water * * * 1 cup lemon juice 4 cups waterCombine sugar and water in a saucepan. Heat, stirring constanly, until sugar dissolves, then bring to a full boil. Cool; add lemon juice and water. Pour into ice-filled glasses and garnish with lemon slice. For individual servings, combine 3 or 4 tablespoons of the syrup with 1 1/2 tablespoons lemon juice and 8 ounces water.****************************** ****** Most chickens found in grocery stores today are usually three to four pounds. Sometimes they are cut into quarters, or individual pieces (with or without the backs and innards - these along with the wing tips and any excess fat and skin can be put in a zip lock baggie in the freezer and saved to make stock) or are whole. It depends on what you want to pay per pound and how adept you are at cutting up a chicken. A three and a half pound chicken will feed four people, but mixed with other ingredients, like the dumplings, it will stretch to maybe six, particularly if there are a number of side dishes. ************************ Today's Food Fact ******************In the United States, a pound of potato chips costs ten times more than a pound of potatoes.****************************** ****************** ************ **** Maryland Crab Cakes1 lb crabmeat 2 tsp.worchestershire sauce 1 tsp dry mustard 1 egg 1/2 c plain breadcrumbs or 5-6 saltines crushed 1 tsp Old Bay Seasoning 1 tsp prepared mustardCombine all ingredients form into cakes & refrigerate to set. Fry in small amount of oil or Pam until golden Enjoy: -:-:-:-:-:-:-:-:-:-:-: TODAY'S RECIPES :-:-:-:-:-:-:- :-:-:-:-: This simple, tasty curry is a West Indides style. The combination of vegetables used is a colorful, flavorful mix of sturdy vegetables that stand up well to the rich flavor of the curry.Vegetable Curry4 cups mixed vegetables - 1/2 small head of cauliflower -cut into large bite size pieces 1 stalk broccoli florets, cut into large bite size pieces 2 carrots, cut into large bite size pieces 2 teaspoons Hot Curry powder or Sweet Curry powder or 1 teaspoon each - your decide 1/2 teaspoon thyme 1 tablespoon water 1 tablespoon peanut oil or butter 1/2 cup chicken stock 1/4 teaspoon salt 1/2 teaspoon sugarIn a large pot bring 2 quart of water to a boil over a high heat. When at a full boil add the carrots first, let them boil for 1 minute, then add the broccoli and cauliflower. Boil for 2 more minutes, drain and rinse under cool water to stop cooking. While the vegetables are cooking put the curry powder in a bowl, add the thyme and 1 tablesoon of water. Let sit at least 5 minutes. Heat the oil-butter in a large skillet over medium-high heat. When hot add the curry mixture, stirring for 1 minute. Add the chicken stock, salt and sugar, stir to blend. Add the vegetables, toss to coat. Reduce heat to medium and cook for 3 minutes. With a slotted spoon, remove the vegetables to a serving bowl. Increase the heat to high, reduce the liquid until thickened, and reduced by half. About 1 minute. Spoon the curry sauce over the vegetables and serve.-=-=-=-=---=-Racuchy - Polish Potato Pancakes2-1/2 cups potatoes, grated (2 Large) Russet work best. 1/4 cup onion, minced (optional) 1 large egg, beaten 3 cups water 2 tablespoons milk 1 teaspoons lemon juice 1/2 teaspoon salt 1 potato, boiled and mashed Vegetable oil as needed Sour cream or applesauce for toppingGrate raw potatoes into water to which lemon juice has been added. Let sit 2 minutes. Place potatoes in a strainer or cheese cloth and drain off liquid. Drainwell. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 tb oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately.Onion Muffuletta SandwichSweet Onions star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too. Can be prepared in 45 minutes or less, but requires additional unattended time. 1 cup chopped Vidalia (Walla Walla) onions 1/2 cup drained small Spanish pimiento-stuffed green olives 1/4 cup olive oil (preferably extra-virgin) 1/4 cup sliced fresh basil or 1 tablespoon dried 2 tablespoons drained capers 1 tablespoon red wine vinegar 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried 1 24-inch long French or sourdough baguette, split lengthwise 12 ounces assorted sliced deli meats and cheeses (such as ham, mortadella, salami, provolone cheese and mozzarella cheese) Combine first 7 ingredients in food processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature. Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches************************ Today's Food Fact ******************In 1926, when a Los Angeles restaurant owner with the all-American name of Bob Cobb was looking for a way to use up leftovers, he threw together some avocado,celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon, and Roquefort cheese, and named it after himself: Cobb salad.Food TriviaIn 1995, KFC sold 11 pieces of chicken for every man, woman and child in the US.-=-=-=-=-=-=-=-=--=-=-=-=-Intensely flavored sun-dried tomatoes, garlic, and thyme are mellowed with cream. Try this over your favorite pasta.Chicken Breasts in Sun-dried Tomato Cream Sauce1 Tbs. butter 1 garlic clove. pushed through a press 1 Tbs. all-purpose flour 3/4 cup chicken broth, divided 1/2 cup heavy cream 2 Tbs. sun-dried tomato slivers in oil, plus 1 Tbs. oil (see note) 1/4 tsp. dried thyme 1/4 tsp. salt 1/4 tsp. crushed red pepper flakes 4 boneless, skinless chicken breast halves; flattened slightly1.In large skillet, melt the butter over medium-high heat. Add garlic and cook 30 seconds. Stir in the flour and cook one minute. Stir in 1/2 cup broth, cream, tomatoes, thyme, salt, and pepper flakes. Bring to a boil and cook one minute. Pour into a measuring cup; set aside. Wipe skillet with a paper towel.2.Heat sun-dried tomato oil in skillet over medium-high heat. Saute chicken in oil 8 minutes, turning once until browned and cooked through. Transfer to a plate.3.Add remaining 1/4 cup broth to pan; bring to a boil, scrapping up browned bits with a wooden spoon. Mix in cream sauce; add chicken just to heat through.* Note: Two Tbs. of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.I've got a really simple Peanut Butter Cookie recipe that is delicious. It is:1 cup peanut butter 1 cup white sugar 1 eggRoll into balls, place on ungreased cookie sheet, press with fork. Bake on top rack at 350 degrees for 10-12 mins. They are good undercooked AND overcooked.::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::Fresh Fruit Desserts This is a variation of my Peach Cobler, adding Fresh strawberries and blueberries. 2 peaches, peeled, pitted and sliced 1 cup fresh strawberries, hulled and sliced in half vertically 1 cup fresh blueberries, washed 1/2 cup unsalted butterBatter 1 cup unbleached all purpose flour (King Arthurs) 1 Tbl baking powder 1 cup milk pinch saltPreheat oven to 350 F. Melt butter in shallow 2 quart casserole. Mix dry ingredients in a bowl. Slowly add mix and stir until blended. Pour batter over melted butter, Do Not stir! Put the all the fruit on top of the batter, Do Not stir! Bake 40 to 50 minutes, until golden and crisp. Remove and place on cooling rack. Serve warm with whipped cream. Suggested fruit substitutions: instad of strawberries and blueberries, use blackberries, raspberries. They must be Fresh!Red Fruit ClafoutiConsidered a French country classic. Traditionally made with cherries in a thick pancake like batter. That was the recipe I got from a coworker. I made it and thought it was too heavy, so I lightened the batter.2 cups fresh Bing cherries (about 12 ounces), halved and pitted 8 ounces red plums, quartered and pitted Grated peel of one orange 1/4 cup sugar 2 1/2 tablespoons Kirsh (Cherry Liquer) Unsalted butterBatter 1/2 cup unbleached all purpose flour (King Arthurs) 1/3 cup sugar 1 cup of milk 3 large eggs 2 tablespoons pure vanilla extract 1/2 cup fresh raspberries 1/2 teaspoon cinnamon pinch saltButter a shallow 1 1/2 quart baking dish. I use ceramic. Mix items from the Bing cherries through the Kirsh in medium bowl. Let stand 1 hour. Put oven rack in the middle of the oven and preheat to 325 F.In a food processor, with a steel blade, blend all batter ingredients, except 1/2 cup raspberries, until well combined.Put the fruit into the buttered baking dish. Laddle the batter in. Do Not stir! Scatter the rasberries over the top, and sprinkle with cinnamon.Bake uncovered until set in the center, about 45 minutes. Cool slighty. Sprinkle powdered sugar over the top and serve.-=-=-=-=-=-=-=-=-Bread Pudding8 slices stale bread, crusts removed 2 cups milk + 1 cup heavy cream or- 2 cups milk 1 can evaporated milk, undiluted 5 Tbl's golden seedless raisins 2 eggs 3/4 cup sugar 1/8 Tsp salt 1 Tsp pure vanilla extract 1 Tsp cinnamon 1/2 Tsp ground nutmeg 2 Tbl's unsalted butter Butter for baking dishPreheat oven to 350 F. Butter shallow baking dish. Butter both sides of the bread and break into quarters. Arrange on the bottom of baking dish and sprinkle the raisins on top. Put the milk, cream, eggs, sugar, salt, vanilla, in a bowl and whisk thoroughly, til well blended. Pour over the bread and bake for 24 to 35 minutes. Put on cooling rack and cool slowly. You can also put 1 Tbl of Grand Mariner in the egg mixture.Chicken And Dumplings.1 3-3 1/2 Lbs. fryer, cut up 1 Lg Spainish onion, sliced 6 carrots, peeled and sliced 6 cups chicken broth or stock 5 Tbl's flour 3/4 cup water Salt and pepper 2 Tbl's butterRinse chicken with cold water and pat dry with paper towels. Salt and pepper the chicken all over. Brown chicken all over in large nonstick saucepan. Add onions, carrots, broth and bring to boiling; cover and simmer about 1 to 1 1/4 hours or til chicken is done. Remove chicken from pan and cool (about 15 minutes). Cover broth and keep warm over low heat. Remove cooled chicken meat from bones. Discard skin and bones. Cut chicken into bite-sized pieces. Turn heat to medium-high until just boiling. Combine flour and water; stir to remove any lumps. Cook and stir until mixture is thickened (about 2 minutes). Adjust salt and pepper, to taste. For The Dumplings1 cup flour 1 tablespoon solid Crisco 1 teaspoon of salt 1/4 cup ice water Combine Crisco and flour and salt until nice and crumbly. Add ice water and mix until there is a fairly stiff dough. (I always have to add more flour) Roll out with rolling pin until it is pie crust thick. Cut into strips and place in boiling broth. They will cook quickly so have every thing else ready. Cook about 5 minutes and add chicken to sauce. Serve immediately. Corn bread and biscuit recipes to go along with this are on the site.- ::::::::>>><<<:::::::>>> Today's Food Fact <<<:::::::>>><<<:::::::The first macaroni factory in the United States was established in 1848. It was started by Antoine Zegera in Brooklyn, New York.:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: To keep chopped parsley from clumping up when you want to scatter it as a garnish, chop, then put in cheesecloth or a paper towel. Run it under cold water, squeezing it until the water runs clear. The parsley becomes fluffy and is easy to sprinkle.-=-=-=-=-=-=-=-=-=peach tips. To peel a peach, dip it into boiling water for 30 seconds, then in cold water. The peel should slide off easily. To keep sliced peaches from darkening, add lemon juice or ascorbic acid. You totally read my mind!!! I bought some peaches and wanted to give them to my one year old but the skin was too tough, peeling them left not alot of the flesh. Now I know how to peel them----- ::::::::::::::::>>>>>>>>>> Recipe < Sheperds PieThese are approximate measures of ingredients, you can add more or less depending on how many you are feeding or if you like left overs.1 lb regular or lean ground beef 1 tsp roast beef seasoning 1 cube of Knor beef gravy seasoning 1 medium onion of your choice (optional) 2 cups pre-cooked fresh or frozen mixed vegetables. (note)green beans, corn, carrots and peas work and taste best. You can add a pat of butter (optional) 4-5 medium to large red potatoes, peeled cooked and mashed. 1 pie crust, fresh or frozen, but enough to line the bottom of a deep pie dish. Your own favorite gravy(optional)Fry ground beef until nicely browned and scrambled. Drain and rince if regular ground beef is used(fat free). Return to frying pan, add roast beef seasoning, and onions. Dissolve knor beef seasoning cube in 3/4 cup hot water. Add to ground beef and simmer until thick and absorbed. Meanwhile brown pie crust in oven until light golden, remove and cool. Spread ground beef on bottom of pie crust, add cooked mix vegetable on top of beef, and top with the mashed potatoes creating design with fork. Place under broiler until light golden and firm. Turn oven down to 250 degrees and let heat for about 10 - 15 minutes.Serve with favorite gravy, yum, yum. .- - - - - - - - - - - - - - - - - - - ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -Flamingo tongues were a common delicacy at Roman feasts.========>>><<<=======>>> TODAY'S RECIPES <<<========>>><<<========Tuna is America's favorite fish. Most of it is consumed from cans, but fresh tuna steak, especially albacore tuna and yellow fin, are the best. It's usually in markets in late summer and early fall. Because it is sold as steaks, there's almost no waste. Garden-Style Tuna Steak4 6 to 8-ounces each, albacore tuna steaks 1/4 cup olive oil 1 garlic clove, chopped 1 small shallot, chopped 1 tablespoon lemon juice 1/4 cup dry white wine 1 tablespoon chopped flat-leaf parsley 1 large ripe tomato chopped 1/2 cup sliced mushrooms Brush tuna steaks with a little olive oil and place on a broiler pan rack that has been sprayed with non-stick cooking spray. Broil 4 inches from source of heat about 10 minutes, turning once and brushing with more olive oil. Meanwhile, heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallot. Sauté until vegetables start to soften, about 2 minutes. Lower heat, stir in lemon juice, white wine, parsley, tomato and mushroom. Simmer until tuna steaks are ready. Place steaks on serving platter. Top with sautéed vegetables. 4 ServingsRisi e Bisi (Rice and Peas)1 tablespoon olive oil 1 small yellow onion, chopped 1 celery stalk, chopped 1 cup arborio rice 3 cups hot water (may also use chicken broth) 1/2 teaspoon salt 2 tablespoons chopped fresh parsley (or 1 1/2 teaspoons dried) 1/2 teaspoon ground black pepper 1 1/2 cups green peas, fresh or frozen 1/4 cup grated Parmesan cheese Heat the oil in saucepan and add the onion and celery. Cook over medium heat for 5 to 7 minutes, stirring frequently. Stir in the rice, 2 cups water and seasonings. Cook over low heat for about 12 minutes, stirring frequently. Gradually stir in the peas and remaining 1 cup water and cook for 7 to 10 minutes more, until rice is tender. Remove from the heat and stir in the cheese. Let stand for a few minutes before serving. Garnish with any extra sprigs of fresh parsley. Serves 4-6 -=-=-=-=-=-=-=-=-=-=-=-= -=Greek Grilled Lamb 3 WaysThe marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Greek Marinade for Lamb: 1/3 cup olive oil juice of 2 lemons 1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh 6 garlic cloves, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper3 1/2-4 1/2 pounds lamb loin or rib chops, 3/4-1 1/4 inch thick, trimmed, OR 4 pounds lamb for kebabs cut into 1 1/2-inch chunks, OR a 3 1/2 to 4 1/2-pounds leg of lamb, fat trimmed and butterflied,If Making Kebabs: 1 large onion, cut into 1-inch pieces 1 red or green bell pepper, cut into 1-inch pieces Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desiered. Grill until the meat reaches 130° to 135°F for medium-rare to medium.To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5° to 10°F more.========>>><<<=======>>>Today's Cooking Tip<<<=======>>><<<======= Store some olive oil in a clear plastic squeeze bottle. When you are going to use it, just take out of the refrigerator. It easier to use this way. -=-=-=-=-=-=-=-=-=-=-=-= Sweet Onion, Apple and Chicken Salad3 cups (about 1 pound) diced, unpeeled
sweet red apples 2 cups diced cooked chicken breast 1 cup coarsely chopped
Vidalia onion 1 cup sliced celery 1/4 cup dark raisins 1/4 cup chopped
toasted* walnuts Creamy Apple Dressing (recipe follows) * To roast walnuts: Place in a dry
pan over low heat, stirring frequently, until golden, about 5 minutes. In a large serving bowl place apples,
chicken, Vidalia Onion, celery, raisins and walnuts. Top with Creamy Apple
Dressing; toss to coat. Serve immediately or cover and refrigerate until
ready to serve. 4 portions, 8 cups Creamy Apple Dressing 1/2 cup plain lowfat yogurt 1/4
cup reduced-calorie mayonnaise 1/4 cup frozen apple juice concentrate,
thawed 1 tablespoon lemon juice 1-1/4 teaspoons salt 1/8 teaspoon ground
blackpepper In a small bowl combine yogurt,
mayonnaise, apple juice concentrate, lemon juice, salt & pepper. Makes
one cup ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -The term "cocktail" was invented in Elmsford, New York. A barmaid named Betsy Flanagan decorated her establishment with the tail feathers of cocks. On day a patron asked for "one of those cock tails." She served him a drink with a feather in it.I make New England clam chowder, like in Monday's newsletter, and we follow with The Crab Cakes and a salad. With properly made chowder, this is a filling meal. You would probably have to pay about $18.00 for, plus tax and tip in a resturant.Florida Crab Cakes1 small green pepper, seeded and finely chopped 1 small onion, peeled and finely chopped 1 clove garlic, peeled and minced 1 egg, beaten 14 Ritz crackers, crumbled fine 1/4 cup mayonnaise 1 pound lump crab meat, flaked 1/4 teaspoon dry mustard salt and ground white pepper, to taste 8 ounces Canola oil (I like Canola oil, because, it doesn't impart any taste to the food and it's heat point 375 F.) In a bowl gently mix first 8 ingredients. Salt and pepper to taste. Gently press into Hamburger size patties, 3 inches in diameter, 1/2 inch thick. Put in a backing pan, cover and refrigerate 1 hour. Heat oil in large, prefably non-stick, skillet over medium-high heat until hot. Fry the crab cakes til browned and crispy, about 4-5 minutes per side. When done drain on paper towels. Serve immediately. If you want them spicer add 1/8 teaspsoon cayenne pepper to the mix, or eat them with cocktail, chilli sauce. Makes 8 Suggestion: Make them smaller for appetizer's.The Perfect Crabmeat. A crab cake is only as good as the crabmeat you put in it, so picking the right kind is essential. My choice is Blue Crab meat from the Atlantic and Gulf coasts. You can use frozen or pasteurized crab meat, but for the sweetest flavor and best texture, fresh is best. Fresh Blue crab is available now through October. Use top grade lump or jumbo crab meat which are the large chunks found in the crab's body. (Flake meat are smaller pieces from the rest of the body; claw meat can be brownish in color.) Other varieties of crab, such as West coast Dungeness crab, Florida Stone Crab.I had the PRIVILEGE of being in Marcellas cooking class back in 1986 at "Peter Krump's Cooking School" in New York. Her English at the time was still "broken", but her cooking skills were in a lot of people's opinion-wonderful! Her best quality as a teacher, is that she literally takes you by the hand and explains every detail to you. If you have followed her recipes the past two days you will know exactly what I am saying. Marcella now lives in Sarasota, Florida with her husband. Her son now gives ccoking classes, so she has stopped, so as not to compete against him.When the stores got the first fresh peaches this year, Lori made this recipe. We used a white Zinfandel instead of Prosecco (we are not wine officiandos). Recipe Courtesy of Marcella HazanPeaches, Raspberries, And Blueberries With Prosecco2 pounds peaches 2/3 cup granulated sugar 1 1/2 cups Prosecco or other young, fruity, dry white wine 1/2 pint raspberries 1/2 pint blueberries Zest of 1 lemonWash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit. 6 to 8 servingsWe both love asparagus, so when tomatoes are in season, we like to make this salad on the weekend.Tomato and Asparagus Salad1 pound fresh asparagus 3 large red tomatoes, finely sliced 8 ounce red or yellow cherry tomatoes, cut in half vertically 3 tablespoons extra-virgin olive oil 4 teaspoons red wine winegar 3 drops Balsamic vinegar 1/4 cup fresh basil, shredded 1/8 teaspoon Kosher (coarse) salt 1/4 teaspoon black pepperCook the asparagus in boiling salted water 6-7, leaving slightly crisp. Drain and immediately put into cold eater. Arrange the tomato slices in the center of a serving platter. Sprinkle cherry halves on top. Spread asparagus spears aroun the edge. Mix well the olive oil, vinegar and Balsamic. Drizzle over the vegetables. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. Use a meat baster to "squeeze" your pancake batter onto the hot griddle-perfect shaped pancakes every time.To keep potatoes from budding, place an apple in the bag with the potatoes.To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.Run your hands under cold water before pressing Rice Krispies treats in the pan-the marshmallow won't stick to your fingers.To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top-skillet will be much easier to clean now.Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces-no more stains.When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up".Wrap celery in aluminum foil when putting in the refrigerator-it will keep for weeks.Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish.Place a slice of apple in hardened brown sugar to soften it back up.When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go.Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.If you have problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.To get rid of itch from mosquito bite: try applying soap on the area for instant relief.Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march- see for yourself.Use air-freshener to clean mirrors: It does a good job and better still, leave a lovely smell to the shine.When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.NOW Look what you can do with Alka Seltzer:Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets.Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes.Clean a thermos bottle. Fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary).Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----With this recipe you can pretty much use any fruits that you like, I've suggested some that we like. MIXED SUMMER FRUIT WITH HONEY CREAM1 1/2 cups light sour cream 3 tablespoons honey 8 cups mixed fresh fruit (such as blueberries; pitted cherries; sliced strawberries, sliced pitted nectarines, plums and peaches) 3 tablespoons almond slices, toasted 1 cup coconut flakes, toastedWhisk sour cream, toasted coconut and honey in medium bowl to blend. Toss fruit together in large bowl. (Can be made 3 hours ahead. Cover sauce and fruit separately and chill.) Spoon fruit mixture into individual bowls. Whisk chilled sauce to loosen if necessary. Spoon sauce over fruit. Garnish with almonds and mint, if desired. Serves 6. -=-=-=-=-=-=-=-=-=-=-=-= -=GEORGIA PEACH SHORTCAKE1/2 cup butter 2 cups self-rising
flour 3/4 cup buttermilk 4 tablespoons sugar, divided Vegetable cooking
spray 3 cups sliced peaches 1 1/2 cups fresh whipped creamIn medium bowl, cut butter into
flour with pastry blender until mixture resembles coarse meal. Add buttermilk
and 1 tablespoon sugar until all dry ingredients are moistened. Turn dough
out onto lightly floured surface and knead 3 to 4 times. Preheat oven to
425F Roll dough to 3/4-inch thickness; cut with a 2-inch biscuit cutter.
Place pieces close together on a lightly greased baking sheet. Bake for
13 to 15 minutes. While shortcake is baking, place sliced peaches in medium
bowl and stir in remaining 3 tablespoons sugar. To serve split shortcake
in half and place peaches on the bottom half. Place the other half on top
and spoon on 2 tablespoons whipping cream. 12 servings.I also make this using strawberries,
when I can get nice fresh ones. I've tried the frozen kind and don't care
for them. ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -Lemons contain more sugar than strawberries.========>>><<<=======>>> Today's Food Tips <<<=======>>><<<=======Peach TipsSmell the peach. The peach is a member of the rose family and should have a pleasingly sweet fragrance. Look for a creamy gold to yellow under-color. The red or "blush" of a peach is an indication of variety, not ripeness. Peaches should be soft to the touch but not mushy. Look for a well defined crease that runs from the stem to the point. Don't squeeze peaches; they bruise easily. Place firm peaches on the counter for a day or two, and they'll ripen. Promptly refrigerate ripe peaches and eat them within a week of purchase. To peel a peach, dip it into boiling water for 30 seconds, then in cold water. The peel should slide off easily. To keep sliced peaches from darkening, add lemon juice or ascorbic acid. ========>>><<<=======>>> TODAY'S RECIPES <<<========>>><<<========Cranberry Chiffon Pie4 ounces cream cheese, room temperature 1 cup cranberry sauce 1 cup heavy cream 1/2 cup sugar 1 9-inch baked pie shell Garnish: whipped cream or cranberry sauce mixed with KirchWith an electric mixer, mix the cream cheese and cranberry sauce at high speed til blended. Slowly add the heavy cream and sugar, continuing to whip til thickened. Pour into the pie crust. Cover with plastic wrap and freeze 6 hours. Remove pie, let stand 10 minutes before serving and garnish.Shrimp And Scallop Salad With Orange Sections Recipe Courtesy of Marcella HazanSalt 1/4 cup white wine vinegar 1 pound raw medium shrimp in their shells 1 pound bay scallops or sea scallops cut in half 5 medium oranges 1 head of romaine lettuce 1/4 cup extra virgin olive oil Fresh ground black pepperIn two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don't have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately.Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops.Peel 4 oranges with a sharp paring knife, removing the peel and the pith. Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside.Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about 1/2-inch wide. Cut the remaining orange in half and squeeze out the juice. Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly.Choose a shallow, neither too deep nor too flat, serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl. Serve at once. 6 servings========>>><<<=======>>> TODAY'S RECIPES <<<========>>><<<========This a beautiful looking, multi colored salad. Let's use some of those vegetables while they are still available.Grilled Vegetable Platter (Verdue alla Griglia)1 red pepper 1 yellow pepper 3 scallions, sliced in half lengthwise 1 zuchinni, sliced in half lengthwise 1 large red onion, peeled and sliced 1/4-inch thick 1 large portabello mushrom cap 2 cups mixed baby greens 1 cup arugula 1/3 cup extra-virgin olive oil 1 tablespoon capers 2 radishes, sliced salt and pepperRoast pepppers over high heat on the grill, turning every few minutes to char evenly. Put them in a paper bag for 5 minutes. Peel them and remove the stem and seeds. Cut them into long strips. Grill the scallions, onion, and zuchinni, turning once. Slice the zuchinni diagonally. Brush the mushroom with oil on both sides and grill one minute on each side, slice in long thin strips. Arrange the greens and arugula on a serving platter add the mushroom cap, top cap with the vegetables. Mix the olive oil, capers, a pinch of salt, two grinds of the pepper mill. Pour over the vegetables, garnish with radish slices, and serve. Serves 6A very refreshing pasta, wonderful followed by a salad of mixed leaves with plenty of fennel, carrots, spring onions (scallions). This is a light summer dinner to impress all vegetarian friends, and it can be prepared in under half an hour. Remember to buy the freshest ricotta available.Penne with Ricotta, Lemonand Basil (Penne con Ricotta, Limone e Basilico) 8 ounces fresh ricotta cheese Thinly pared zest of lemon, finely chopped Salt and freshly ground black pepper A generous amount of fresh basil leaves, roughly torn 14 ounces penne rigati 2 ounces (1/2 cup) freshly grated Parmigiano Reggiano Extra virgin olive oil for drizzlingIn a large bowl beat the ricotta with the lemon zest using a balloon whisk, adding salt, black pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente, drain it and mix with the ricotta. Drizzle with a little olive oil, and sprinkle with Parmesan cheese. Mangia!This a variation of old-fashioned potato salad that I came up with a few years ago. I like to add the sliced tomatoes on the side and salt and pepper them. Lori likes sour cream on them.New-Fashioned Potato Salad1/2 cup mayonnsise 6 tablesoons white wine vinegar 1 small red-onion, chopped 4 tablespoons fresh dill, chopped 4 tablespoons sour cream 1/2 teaspoon salt 12 cherry tomatoes, halved 2 tomatoes, sliced 5 hard boiled eggs, 2 diced fine and 3 sliced 2 1/2 pounds Yukon Gold potatoes, peeled and chopped 2 stalks of celery, thinly slicedCombine mayonnaise, 2 tablespoon white wine vinegar, 1/2 of chopped red onion, 3 tablespoons dill, diced eggs and sour cream in a small bowl, whisk to blend. Cover and refrigerate 1 hour. Combine remaining white wine vinegar, dill, halved cherry tomatoes, rest of onion, and 1/2 teaspoon salt in medium bowl and mix thoroughly. Let stand 1 hour, stirring ocassionally. Drain thoroughly. Cook potatoes to doneness you like. Drain and let cool. When they are just warm to the touch, transfer to a large bowl. Add celery, halved tomotoes and mixed dressing. Mix gently. Decorate with sliced eggs and sliced tomatoes. I like to add sliced radishes on top as well. Optional: Add 1/2 teaspoon prepared mustard to the mix. ======>>><<<=======>>> Today's Food Trivia <<<=======>>><<<=======Goat's milk is used more widely throughout the world than cow's milk.=========>>><<<=======>>> Cooking Terms<<<=======>>><<<========= COOKING TERMSTongue: A variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.Yogurt: Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid.Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat.Porridge: Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words "Putrid," "hORRId," and "sluDGE."Preheat: To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned when the food is put in, as well as when it is removed.Oven: Compact home incinerator used for disposing of bulky pieces of meat and poultry.Microwave Oven: Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.Calorie: Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.::::::::>>><<<:::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::: Properly grilled vegetables are a wonderful addition to any meal. Grill extras to have the next day. Simply nuke to warm.Grilling VegetablesAsparagus: Trim ends, brush with olive oil. Grill 6-8 minutes. To serve, just drizzle with lemon juice and top with butter.Bell Peppers: Brush whole peppers with olive oil. Grill till skin is blackened. Place in a paper bag for 5 minutes. Then pull off skins. Remove stem and seeds. Make extras and cut into strips and put into a jar with extra-virgin oil, put lid on and refrigerate.Corn: Pull back the husks, remove silks, pull back up husks and tie with string. Soak in ice water 5 minutes. Grill 25 minutes. Make extras and cut kernels off, mix in cooke rice with peas for a very tasty side dish the next day.Fennel: Trim and quarter bulb. Steam 10 minutes. Brush with olive oil. Grill 6-7 minutes a side, or until lightly charred.Mushrooms: For Portabellos brush with olive oil. Grill 6-7 minutes a side. or till lightly charred.Okra: Brush with oil. Put 4-5 on each skewer. Grill 5 minutes a side. Make extras, cut up and mix in rice with corn.Onion: Cut 1/4 inch thick, brush with oil. Grill 5-6 minutes a side. For variety use Red, Sweet (Vidala, Walla Walla), and Spainish. A great taste addition chopped in a green salad. Try this; cut grilled slices in half, mix with chopped tomatoes in wine vinegar and oil.Potatoes: Boil Red New Potatoes til almost tender (about 15 minutes, depending upon size). Drain. When cool enough to handle, skewer them, and brush with oil. Salt and pepper them if you want. Grill til tender.Rice Dressing Salad4 cups chicken broth, divided 1 1/2 cups long grained rice 2 cups chopped onion 2 cups chopped celery 1/2 pound mushrooms, sliced 2 tablespoons fresh parsley, minced 1 1/2 to 2 teaspoons poultry seasoning 1/4 teaspoon dried thymeGrease a 9x13 baking dish. Heat oven to 350 F. In a saucepan, bring 3 1/2 cups broth and rice to a boil. Reduce heat and simmer 20 minutes, or until done. Meanwhile in a skillet, saute onion and celery until tender. Stir in mushrooms, parsley, poultry seasoning, thyme, salt and pepper, and remaining broth. Pour mixture into prepared baking dish. Bake dressing at 350 F for 30 minutes. Got a big crowd to cook for? When done baking put the finished Rice in a bowl and make a second batch!Serving suggestions: Cook 10-12 ounces peas or add cooked cut, up broccoli flowerettes. Cut up 2 to 3 tomatoes. Mix both with the cook rice dressing and serve chilled as a salad with barbecue. This can be done the day before. While your main dish is grilling take out of the refrigerator to take some of the chill off.TriffleLady fingers, stale Génoise or sponge cake 1 cup Oloroso sherry 8 egg yolks 1 1/2 cups milk (NOT low fat or skim!) 1/2 cup sugar 1/4 teaspoon nutmeg or 1/4 teaspoon vanilla extract 1 cup whipping creamLine a decorative clear glassserving bowl with the lady fingers or cake and pour over them the sherry. The cake should be moistened but not soaked. Add more sherry if necessary. Chill in the refrigerator. Make a custard by blending the egg yolks, milk, sugar, nutmeg/vanilla and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly. As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool. Do not overcook or it will curdle. Pour the cooled custard over the cake and refrigerate until firm. To serve, cover top with a layer of whipped cream and decorate with cherries, blackberries, strawberries or a combination of. Serve well chilled. Serves 6 to 8.-=-=-=-=-=-=-=-=-=Need a novel kid's dessert for a picnic!?!Dirt?!? 1/4 cup butter or margarine, softened 1 8 ounce pkg. cream cheese, softened 3 1/2 cup milk 2 3 1/2 ounce each pkgs. instant French vanilla pudding 1 12 ounce container whipped topping, thawed 1 20 ounce package Oreo cookies, crushed gummy worms 8-inch plastic flower pot (unused) garden trowel (unused) aluminum foilThe night or day before serving, cream butter and cream cheese. In another bowl, mix milk, pudding and whipped topping. Combine the mixtures. Put a small piece of foil over the bottom of the flower pot to cover the holes. Put one third of the cookie crumbs in the flower pot. Next add one half of the filling mixture. Finish the layers with crumbs, filling and top with crumbs. Refrigerate overnight. Before serving add gummy worms to top of dessert. Use the trowel as the serving utensil. -=--=-=-=-=--=-=-=-=-=-Peach Ice Cream With Vanilla PeachesIce Cream: 1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved 2 tablespoons fresh lemon juice 2 cups whipping cream 1 cup milk (do not use low-fat or nonfat) 1 1-inch piece vanilla bean, split lengthwise or 1/4 teaspoon pure vanilla extract4 large egg yolks 3/4 cup sugar 1/2 cup light corn syrupPeaches: 1 2-inch piece vanilla bean, split lengthwise 1/4 cup dry white wine 3 tablespoons sugar 4 peaches, peeled, pitted, sliced For ice cream: Place peach slices in large bowl; add lemon juice and toss gently. Set aside. Combine peach peels, pits, cream, milk and vanilla bean in heavy large saucepan and bring to simmer. Reduce heat to very low and barely simmer 20 minutes.Strain cream mixture into heavy medium saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot cream. Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Mix in corn syrup. Chill custard until cold.Puree peach slices in processor. Add 1 cup custard; blend until smooth. Whisk into remaining custard. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.)For peaches: Scrape seeds from vanilla bean into heavy small saucepan; add bean or extract. Add wine and sugar and stir over low heat until sugar dissolves. Increase heat and bring to boil Pour syrup into medium bowl. Refrigerate until cold. Add peaches to syrup and toss to coat. Serve ice cream with peaches. Serves 8======>>><<<=======>>> Today's Food Trivia <<<=======>>><<<=======By the 18th century, apple pie had become so popular a dessert in America that Yale College served it every night at supper, and did so for more than a century.========>>><<<=======>>>Today's Cooking Tip<<<=======>>><<<======= Use two sets of measuring cups and spoons so you can measure consecutive ingredients without washing or wiping them out repeatedly.Lemon Meringue Bread Pudding2 cups milk, scalded 1/2 cup sugar grated rind of 1 lemon 2 Tbs. fresh lemon juice 1 cup bread crumbs ( stale 1/2 cup raisins bread rolled into fine crumbs) 1/2 cup sugar 3 egg yolks, well beaten 3 egg whites, beaten stiff 1 Tbs. butter Pour milk and butter over bread crumbs. Cool. Mix egg yolks, 1/2 cup sugar, lemon rind, and raisins together. Add to bread mixture, and pour into a buttered baking dish, 6 by 10 by 2 inches, or into a 1 1/2 qt. round casserole. Bake in a moderate oven 350* for 50 min. Beat 1/2 cup sugar into egg whites gradually. Fold in lemon juice. Pile lightly on pudding. Bake for about 15 min or until delicately browned (350*) Serves 6. .- - - - - - - - - - - - - - - - - - - ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -The potato was not known in Europe until the 17th century, when it was introduced by returning Spanish Conquistadors. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Zucchini Ripiene al Prosciutto - Stuffed Zucchini 6 medium zucchini 3 eggs 5 to 6 tablespoons dry breadcrumbs 3 tablespoons freshly grated Parmesan 1 tablespoon butter, melted 6 ounces Prosciutto, cut into strips Salt and pepper 2 tablespoons olive oilSteam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a melon baller, scoop out center of the 12 zucchini boats. Reserve zucchini for another purpose. Preheat oven to 350 degrees F. In a small bowl, beat the eggs. Stir in the breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains. Season with salt and pepper. Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons water into a large baking dish. Bake for 20 minutes. Serve as side dish, or first course.Do Not let the length of the directions lead you to believe there is a lot of work involved. This is a wonderful recipe for a special night. Marcella is like a teaching grandmother (Nona), never leaving the smallest thing no.Roasted Pork Tenderloin Wild Boar-Style with Shiitake Mushrooms Recipe Courtesy of Marcella Hazan This recipe is not in any of her cook books.2 pounds pork tenderloin, cut into 2 pieces 1/4 cup extra virgin olive oil 1 cup very thinly sliced onion 3 large garlic cloves, peeled and lightly mashed with the flat side of a knife blade 4 or 5 whole bay leaves 1/2 cup finely cut celery, both stalk and leaves 1 tablespoon fresh Rosemary leaves or 1/2 tablespoon dried Rosemary, chopped 1 cup red wine (juicy, fruity wine) 1 pound fresh shiitake mushrooms 1 tablespoon butterIn a deep rectangular or oval dish that can contain the meat and all the ther ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated. 4 to 6 servings This is much simpler to make the length of the recipe indicates. I made this the first Saturday in May. It was the most tender Pork Loin Roast I have ever eaten. We served this with fresh asparagus sprinkled with fresh lemon juice and buttered-parsley carrots. As Lori says, everyone had a "Happy Tummy!" IMHO portabello mushrooms would work fine, at a lower price.If you can get King Arthur flour use it. Your cobblers and cakes will automatically come out better. Lori uses an 8 inch diameter casserole for this.Peach Cobbler4 large peachs, peeled, pitted and sliced 1/2 cup unsalted butter 1 cup all purpose flour (King Arthur or Pillsbury unbleached all purpose) 1 cup sugar 1 cup whole milk pinch saltPreheat oven to 350 F. Melt butter in shallow 2 quart casserole. Mix dry ingredients in a bowl. Slowly add mix and stir until blended.Pour batter over melted butter, Do Not stir! Put the peace slices on top of the batter, Do Not stir! Bake 40 to 50 minutes, until golden and crisp. Remove and place on cooling rack.========>>><<<=======>>> Today's Food Fact <<<=======>>><<<=======One pint of strawberries (from 12 to 36 berries depending on size) yields 3-1/2 cups of whole, 2-1/2 cups sliced and 1-2/3 cups pureed fruit.========>>><<<=======>>>Today's Cooking Tip<<<=======>>><<<======= Cutting corn on the cob Cut large ears in half and standing the half ends on the cut surfaces, cut off the kernels. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----New England Shrimp Cocktail 1 quart boiling water 2 bay leaves 1 tablespoon Kosher salt 1 pound shrimp, 20 to 30 count, peeled and deviened, shells reservedWhen you put the water in the pot add the bay leaves and reserved shrimp shells. When at a full boil add the salt, lower heat, cover and simmer 20 minutes. Scoop out all the shells. Bring back to a full boil and turn heat off, stir in shrimp, and cover. Let stand 5-6 minutes (until shrimp are pink). Drain shrimp, reserving liquid to make a bisque (below). Put shrimp in ice-water to stop cooking, then drain again. Serves 4 Suggestion. Buy frozen shrimp. Shrimp in a display case have already been frozen and thawed at least one day, equaling less flavor. If you buy from the display case, smell the shrimp. If they smell of the sea they're fresh, if not buy at your risk. IMNHO: Buy shrimp in the shell only. And cook them yourself the right way. You're spending a lot of money. The second best way to boil shrimp is in the shell, then peel and devine them. Okay, I'll shut up now, and give you the Cocktail Sauce recipe. Cocktail Sauce3/4 cup ketchup 3 tablespoons prepared horseradish 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon chili pepper Juice of 1 small lemon. pinch of cayenne pepperStir together in a small bowl; adjust seasonings as necessary. -=-=-=-=-=-=-=-=-=-=-=-= -=-=-==-Real New England Bisque 3 cups of saved shrimp cooking liquid 1 cup white wine 1/2 cup dry Sherry 2 tablespoons olive oil 2 tablespoons butter 1 cup chopped onion 2 cloves of garlic, peeled and lightly crushed 1 cup carotts, peeled and chopped 1 cup chopped celery 1 teaspoon fresh thyme, minced or 1/4 teaspoon dried, crushed 1 tablespoon black peppercorns (Do not use ground pepper!) 1/4 cup all-purpose flour 3 cups tomato, chopped 3 cups water 1 teaspoon parsley, chopped 1 cup of heavey cream 1/2 pound of lobster, shrimp or crab meat (optional) Fresh parsley for garnishHeat the oil and butter in a large skillet and add the onions through the black peppercorns. Cover and cook over low heat 15 minutes. Do Not let the vegetables brown. Sprinkle with the flour. Stir for 2 minutes over medium heat. Add 1/3 cup of the Sherry, the rest is used later. Add the wine, through the parlsey. Gently simmer, covered for 20 minutes. Remove from heat and then pour into a colander set over a large bowl. If you added lobster, shrimp or crab meat to the Bisque, take out and add to the liquid. Place the Bisque in batches in a food processer and puree. Reheat the Bisque. Add the remaining Sherry and the cream. Laddle in to bowls and garnish with a little parsley. Enjoy the Best Bisque of your life!-=- -=-=-=-=-=-=-=-=-=-=-=-= -New England Clam Chowder.4 6.5-ounce cans minced clams, juice
reserved (Doxxse is the best IMNHO) 2 7-ounce bottles clam juice 1 large
Spainish onion, chopped 1 large celery stalk, chopped finely 3 pounds potatoes,
peeled and cut into 1/4" cubes 1/4 teaspoon dried thyme, crushed 1
1/2 teaspoons dried parsley 1 bay leaf 1/4 salt pork, sliced 3 tablespoons
butter 3 tablespoons flour 2 cups milk 1 cup heavy cream 1/8 teaspoon white
pepperIn a cup, mix the flour with enough
milk to make a thin-smooth paste. In a heavy sauce pan over medium heat,
render the salt pork slices. Remove from heat and discard renderings. Return
to heat and melt the butter. Add the celery, onion and saute 3 minutes.
Add all the clam juice, stirring and cooking for 4 to 5 minutes. Next,
while stirring, add the paste. When mixed and smooth, add the heavy cream,
the rest of the milk, and all seasonings and potatoes. Continue cooking
and stirring ocassionally til chowder begans to lightly bubble. Add the
clams and lower heat to a gentle simmer. Simmer for 15 minutes, stirring
ocassionally. Take off heat and remove bay leaf. Serve with oyster crackers.
Serves 8. Left over chowder freezes well.========>>><<<=======>>>Today's
Cooking Tip<<<=======>>><<<======= Easy Jar
Opening. Put a thick rubber band around the lid for a better grip. ---------------->>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<------------------
Savory Mushrooms1 pound fresh mushrooms 3 Tlb. butter
1 tsp.vegt oil 1/4 cup finely chopped green onions 2 cloves garlic, minced
2 Tlb.dry white wine 1 tsp. chopped fresh thyme leaves 1/2 tsp salt 1/2
tsp. ground black pepper 4 ounces cream cheese, softened 1 pkg ( 12 ounces
) wonton wrappers vegetable oilProcess mushrooms in a food processor
until finely chopped. Melt butter with 1 Tlb. oil in a large skillet over
med heat. Add mushrooms, green onions, and garlic, saute about 20 min.
or until liquid from mushrooms evaporates. Stirring constantly, add wine
and cook until liquid evaporates. Stir in thyme, salt, and pepper. Remove
from heat and add cream cheese, stir until melted. Place 1 tsp. mixture
on lower half of each wonton wrapper over filling and roll. Press edges
to seal. Place, seam side down, on baking sheet. Cover and refrigeratae
until ready to serve. To serve, deep fry appetizers in hot oil until browned,
about 1 to 2 min. Drain on paper towels. Serve warm. Makes about 4 doz.This is a great make-ahead appetizer. ->>>>>> Did Ya Know? <<<<<<< .- - - - - - - - - - - - - - - - - - - -The United States Department of Agriculture reports that the average American eats eight and a half pounds of pickles a years. Dill pickles are twice as popular as sweet. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Glazed Grilled Trout 6 Trout (8 to 10 oz. each), dressed 1/2 cup Teriyaki baste & glaze 4 teaspoon Fresh lime juice 1 tablespoon Finely chopped dill weed, fresh Non-stick cooking spray 3 Limes; cut into wedges Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.)Grilled Snapper With An Herb Salad1 Whole Fish, Such As Snapper, Bream, Sea Bass, Porgy 3 tablespoons extra-virgin olive oil divided plus extra for garnish 1/4 cup fresh basil leaves 1/4 cup fresh mint leaves 1/4 cup fresh fennel fronds 1 cup fresh spinach leaves, torn 1/4 cup fresh parsley leaves Juice and zest of 1 lemonPreheat grill.Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once.Meanwhile, toss herbs in a mixing bowl. Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice. Yield: 4 servings -=-=-=-=-=-=-=-=-=-=-=-= -=-=-=fresh fruit salad. 1 Pineapple 1 Macintosh apple, peeled
and cored 1 Bartlett pear, peeled and cored 1 Peach, pitted and peeled
1 firm banana, peeled and sliced 1/2 cup seedless grapes 4 tablespoons
lemon juice 1 teaspoon sugar 4 or 5 drops Balsamic vinegar (a little goes
a long way!)To remove the Crown, grab the crown
in one hand and the pineapple in the other. Twist the crown one way, pineapple
other way. Remove rind and slice into bite size pieces. Slice the apple,
pear and peach into bite size pieces. Put all fruit into serving bowl.
In a cup mix lemon juice, sugar and Balsamic vinegar thoroughly. Pour over
fruit and gently blend. Cover and refrigerate 1/2 hour. Take out, blend,
recover and refrigerate 1/2 hour longer. When you are ready to serve, gently
mix again.Balsamic vinegar: "The label
must carry, in full the offically established appellation, which reads:
Aceto Balsamico Tradisionale di Modena. All other so-called balsamic vinegars
are ordinary commercial wine vinegar "Aceto Balsamico di Modena"
flavored with sugar or carmel, bearing no resemblance to the traditional
product...In a salad it is sufficient to use just a "few drops"
of it to the basic dressing of olive oil and pure wine vinegar..."
Marcella Hazan, Essentials of Classic Italian Cooking. a 300ml (10 oz.)
bottle should last you 1 to 2 years.--- Saturday: Grilled Vegetables
and Rice Dressing Salad --- Today's Cooking Tip Form patties
for burgers in a flash by shaping ground meat into a log and partially
freezing it. Then cut the meat into slices of preferred thickness.Cowboy Beans (Makes 10 Cups) Wash, Boil, then
Soak for 4 hours: 4 cups assorted dry beans (pinto, lima, pea, and red
beans) Saute in 2 tablespoons Vegetable Oil: 1 lb. lean pork, cut into
chunks. Add, Cook until Caramelized: 1 large onion, sliced 2 dried ancho
peppers, stemmed, seeded, and sliced 3 cloves garlic, smashed Deglaze Pan
with: 1/2 cup chicken broth Stir in: 3-1/2 cups chicken broth 1-1/2 cups
canned crushed tomatoes 1 cup brown sugar 2 tble Worcestershire sauce 1
tble yellow mustard 1 tsp dry mustard Bake 2 Hours, Add: 3/4 cup white
vinegar Uncover and Bake 1 More Hour.Did Ya Know? The nutritional value of squash
and pumpkin seeds improves with age. These seeds are among the few foods
that increase in nutritional value as they decompose. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Crab-Stuffed MushroomsServes: 8 20 to 24 large fresh mushrooms (about 1 pound) 1 cup commercial Italian salad dressing 3/4 cup soft breadcrumbs, divided 1 (6-ounce) can crabmeat, drained and flaked 2 eggs, beaten 1/4 cup mayonnaise 1/4 cup minced onion 1 teaspoon lemon juice Clean mushrooms with damp paper towels. Remove stems, and reserve for other uses. Combine mushroom caps and Italian dressing; cover and refrigerate 1 to 2 hours. Drain well. Combine 1/2 cup breadcrumbs and remaining ingredients; stir well. Spoon crabmeat mixture into mushroom caps, and sprinkle with remaining 1/4 cup breadcrumbs. Place in an large baking dish; bake at 375 degrees for 15 minutes. Yield: about 2 dozen.MICROWAVE DIRECTIONS: Clean mushrooms with damp paper towels. Remove stems, and reserve for other uses. Combine mushroom caps and Italian dressing; cover and refrigerate 1 to 2 hours. Drain well. Combine 1/2 cup breadcrumbs and remaining ingredients; stir well. Spoon crabmeat mixture into mushroom caps, and sprinkle with remaining 1/4 cup breadcrumbs. Arrange 10 to 12 stuffed mushrooms at a time on a glass pizza plate. Microwave at HIGH for 2 to 4 minutes or until hot. ******************************Drunken Shallot Shrimp Serves: 2 1 lb. fresh shrimp, steamed until just pink, deveined, and peeled 3/4 cup Calvert's Cedar Street shallot vermouth vinaigrette 1 tbs. Calvert's Cedar Street basil mustardToss the three ingredients together and chill. Serve over salad greens of your choice with additional vegetables to garnish or as an appetizer. Serves 2 as an entree, or 4 as an appetizer. ******************************Glazed Onion Rings 4 to 5 large onions, white or bermuda onions 2 tablespoons butter or margarine 2 tablespoons vinegar 2 tablespoons brown sugar 1 teaspoon curry powder 2 tablespoons chopped parsley salt, black pepper and paprika sliced red chile for garnish, optional1. Peel onions and cut into even thin slices. 2. Heat butter in large skillet. 3. Add onions and toss for a few minutes until coated with butter. DO NOT BROWN. 4. Add vinegar, brown sugar and curry powder. Stir to blend well. Add parsley. 5. Cook onions for about 5 minutes, covered until almost tender crisp. 6. Remove cover. 7. Cook onions for 2 to 3 more minutes until glazed. 8. Season with salt, black pepper and paprika. Add chili, if used. 9. Serve onions hot as a side dish or cool as an appetizer. Or use onions as a topping for green or potato salads. Makes 4 servings. ******************************Blueberry Salad2 small pkg. black cherry gelatin .1 /2 cups boiling water .1 large can crushed pineapples .1 can blueberries w/ syrup-Dissolve pkgs. black cherry gelatin in 1 1/2 cups boiling water. -Pour in large can crushed pineapple & 1 can blueberries w/syrup. -Refrigerate until firm.Topping: .1 8-oz. cream cheese .1/2 cup sugar .1 cup sour cream .1 tsp. cream-Mix & pour over gelatin. ******************************BLACK BEAN SOUP1 cup dry black beans 6 cups water 2 cups chicken broth 2 cups water 1 cup chopped onion (1 large) 1 cup chopped celery (2 stalks) 4 cloves garlic, minced 1 teaspoon ground coriander 1/4 teaspoon salt 1/8 to 1/4 teaspoon ground red pepper 8 ounces fully cooked smoked turkey sausage or Polish sausage, chopped 3 tablespoons dry sherry (opt.) Dairy sour cream or shredded Monterey Jack cheese (opt) snipped fresh parsley (opt) Rinse beans. In a large saucepan or pot combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. In the same pan combine beans, chicken broth, the 2 cups of water, onion, celery, garlic, coriander, salt, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or till beans are tender. If desired, mash beans slightly. Stir in sausage and, if desired, dry sherry. Cook 2 to 3 minutes more or till heated through. If desired, garnish with sour cream or shredded cheese and parsley. Makes about 8 cups (6 main- dish servings)Crockery-cooker directions: Prepare beans as directed above in step 1. In a 3 1/2 or 4 quart electric crockery cooker combine chicken broth, the 2 cups of water, onion, celery, garlic, coriander, salt and ground red pepper. Stir in beans. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in sausage and, if desired, dry sherry. Cover and cook on high-heat setting about 30 minutes more or till heated through. Soup with Sausage shortcut: Prepare as above, except omit dry black beans and the 6 cups soaking water. Decrease chicken broth to 1 1/2 cups. Rinse and drain two 15-ounce cans black beans. Add to saucepan with broth, the 2 cups water, vegetables, and seasonings. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till vegetables are tender. Makes about 6 cups. ******************************Cathy's Three Bean Salad 16 ounce can green beans -- drained 16 ounce can wax beans -- drained 15 1/2 ounce can kidney beans -- drained 1 red or green bell pepper 1 medium onion -- red is nice -MARINADE- 3/4 cup sugar 1 tablespoon salt 1/2 teaspoon pepper -- coarse ground 3/4 cup oil 2/3 cup white vinegar or garlic wine vinegarDrain beans. Slice pepper into strips. Slice onion thinly. Combine beans, pepper and onion. Mix all marinade ingredients well. Pour over vegetables and stir well. Marinate several hours or overnight in refrigerator. Can throw in a rib of celery, diced. Adds a nice crunch. ******************************CHICKEN BREASTS WITH BLUEBERRIES2 tbs butter or margarine 2 whole chicken breasts (about 2 lb) cut in half, skinned if desired 1/3 cup peach or apricot jam 3 tbs Dijon mustard 1/3 cup frozen, unsweetened blueberries 1/3 cup white wine vinegarIn a 10-inch frying pan over medium-high heat, melt butter. Add chicken, meat side down; cook until brown, about 4 minutes, then turn chicken over. Meanwhile, mix jam and mustard, mashing pieces of fruit. Spread jam mixture over meaty side of breasts; sprinkle with blueberries. Turn heat to medium-low and cook, covered, until breasts are no longer pink in center (cut to test), about 15 minutes. With a slotted spoon, lift chicken and blueberries to a platter; keep warm. Add vinegar to pan; scrape brown bits free. Boil on high heat until liquid, including juices drained from chicken platter, is reduced by 1/3 and thickened. Pour sauce over chicken. Serves 4. ******************************HONEY MUSTARD BBQ SAUCE1 jumbo pkg. chicken parts, salted 6 Tbsp. butter or margarine 2 cloves garlic, minced 1 (8 oz.) jar Dijon mustard or spicy brown mustard 1/2 c. apple cider vinegar 1/3 c. honey 1/2 tsp. Tabasco sauceSprinkle chicken generously with salt. Let stand about 30 minutes while coals heat up. In saucepan cook butter and garlic for 5 minutes over low heat, stirring frequently. Stir in mustard, vinegar, honey and Tabasco sauce. Cook over low heat. Baste on chicken last 10 to 15 minutes of cooking time. ******************************Susanna Cochran Graham's Barbecued Pork Chops6 medium pork chops 1 Tbs (15 ml) oil or butter 1/2 cup (125 ml) brown sugar 1/4 cup (60 ml) vinegar 1 14+1/2 oz (411 g) can tomatoes 1 tsp (5 ml) allspice 4 whole cloves Salt and freshly ground black pepper to tasteBrown the pork chops in the oil or butter and place in a single layer in a baking dish. Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops. Bake in a preheated 350F (180C) oven for 45 minutes to 1 hour. Serves 4 to 6. ******************************Cheesy Mashed Potatoes Prep time: 30 min 1 (1 lb 4 oz) pkg (3 c) refrigerated 2 tbsp thinly sliced green onions mashed potatoes or 3 c prepared 1/3 C skim milk instant mashed potatoes 1/2 tsp salt 1/4 tsp white pepper 1/8 tsp nutmeg 2 oz (1/2 c) shredded Edam cheeseHeat oven to 400F. Spray 1 1/2-quart casserole or 8-inch square (2-quart) baking dish with non-stick cooking spray. In large bowl, combine mashed potatoes, onions, milk, salt, pepper, nutmeg, & 1/4 C of cheese; mix well. Lightly spoon into sprayed casserole. Sprinkle with remaining 1/4 c cheese. Bake at 400F for 15-20 min. or until potatoes are thoroughly heated & cheese is melted. 6 (1/2 C) servings. ******************************(Jafjam) Cheesy Mediterranean Artichoke Pasta Prep Time:15 mins. Ready In:20 mins. 8 oz. penne pasta, cooked, drained 1 can (14-1/2 oz.) diced tomatoes, drained 1 can (14 oz.) artichoke hearts, drained, quartered 1 can (2-1/4 oz.) California sliced pitted ripe olives 1/4 cup COLAVITA Extra Virgin Olive Oil 1/4 cup (1 oz.) DI GIORNO 100% Shredded Parmesan or Romano Cheese TOSS hot pasta with remaining ingredients. Heat 5 minutes or until thoroughly heated. Serve immediately. ******************************(GREYLOVR) Confetti Rice1 cup rice 1 1/3 cups water or broth 1 tsp salt 1 tsp garlic powder 1 cup cut carrots,very thin 2 inch long strips 1/2 cup chopped red onion 1 cup cut zucchini, 1/4 inch squares 1/2 cup frozen corn kernels 1/2 cup diced red bell pepper 1/2 cup cup frozen peas 2 tbsp chopped parsley 1 tbsp thyme or marjoramPlace rice, water, salt, and garlic powder in a pot with a tight-fitting lid. Bring to a boil, then lower heat to simmer. After 10 minutes add carrots and onion. Steam another 5 minutes, then add remaining vegetables. Remove from heat, leaving lid on another 5 minutes. Fluff rice and distribute veggies throughout rice. Sprinkle with herbs and serve. ****************************** ** .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Subject: (no subject) Date: Fri, 5 Mar 1999 23:56:40 EST Pineapple Smokies 1 cup packed brown sugar 3 T. all purpose flour 2 t. ground mustard 1 cup pineapple juice 1/2 cup vinegar 1 1/2 t. soy sauce 2 pounds mini smoked sausagesIn a large saucepan,combine sugar,flour and mustard.Gradually stir in pineapple juice,vinegar and soy sauce. Bring to a boil over medium heat,stirring occasionally. Boil for 2 minutes,stirring constantly. Add sausages;stir to coat. Cook for 5 minutes or until heated through. Serve warm. ******************************Bacon Cheese Appetizers8 slices bacon, cut in half 1/2 pound cheddar cheese, s harp dash cayenne pepper 8 cherry tomatoes, halved1. Slice bacon in half. 2. Cut cheddar cheese in small even cubes. 3. Sprinkle cheese cubes with a dash of caynne pepper. 4. Wrap bacon slices around each cheese cube. Fasten with wooden picks. 5. Place on a baking sheet or in an ovenproof glass dish. 6. Broil for about 5 minutes, turning over after about 3 minutes or until cheese starts to melt and bacon is cooked to your liking. Garnish with cherry tomatoes. 7. Serve as an appetizer with celery or carrot sticks or tortilla or other chips. Makes 4 servings. ******************************Cheese Pies Ingredients: 1 lb. feta cheese 3 eggs, beaten 1 Tbsp. olive oil 1 Tbsp. chopped parsley 1/2 lb. butter, melted - not hot 1 lb. pkg. philo dough Preparation Instructions: Mix the ingredients for the filling. Open the philo sheets on your counter and work quickly. Place a sheet of dough on the counter and quickly brush it with some melted butter. Place another sheet on top of it and brush with a little more butter. Place 2 tablespoons of filling onto the dough sheet and roll it up in the dough. Use wide rolls rather than narrow ones. After two rolls, fold one side to the center, thus giving you a neat package. Continue rolling and place the package, seam side down on an oiled baking sheet. Brush the top with more butter and continue with the next one. Bake at 400 for 25 to 30 minutes, or until they are golden brown. ******************************Bacon-Avocado Potato Salad 6 medium boiling potatoes 2 avocados -- cubed 8 slices bacon 1/2 cup chopped onions -- chopped 1 tablespoon fresh lime juice 1/2 cup white wine 1/4 cup cider vinegar salt black pepper paprika 1/4 teaspoon mustard powder 2 tablespoons fresh parsley -- chopped 1 tablespoon fresh cilantro -- choppedBoil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.******************************Basic Stew (Microwave) 8 ounces sirloin steak, trimmed -- 3/4 to 1-inch thick 1/2 cup V-8® vegetable juice 1 cup fat-free beef broth 1 cup water 1 whole bay leaf -- small 2 teaspoons Worcestershire sauce -- (or less) 1/4 teaspoon dried basil -- leaves 10 ounces potatoes -- diced 1 cup carrots -- sliced 1/2 cup celery -- sliced 1 medium onion -- cut into 1/8th 1/2 cup celery -- sliced 1/2 cup green beans 1/2 cup corn, frozen 1/2 cup peas, frozen 2 tablespoons flour, all-purpose 1/4 cup waterBaking Dish Deep 1-1/2 quart casserole. Time on HIGH 10 minutes. Time at MEDIUM LOW 50-60 Minutes. Standing time 10 minutes. Time on HIGH for Gravy 3 minutes. In a casserole combine meat, juice, broth, water, bay leaf, Worcestershire sauce and basil. Add vegetables, except peas and corn. Mix well, making sure meat is covered by liquid. Cover and Microwave at full power (HIGH) for 10 minutes. Microwave at (MEDIUM LOW) for 50 to 60 minutes or until meat and vegetables are tender, stirring once. Add frozen peas and corn microwave for 10 minutes before end of cooking. Stir after 30 minutes. To make gravy mix 2 tablespoon all purpose flour in a jar with 1/4 cup cold water, shake to make sure no lumps, stir into stew. Microwave uncovered at full power on HIGH until thickened and bubbly for 3 minutes, stir after each minutes. NOTES : W.W. Points = 7 ******************************Chuckwagon BBQ Chili 2 pounds round steak -- cut into 1/2" cubes 2 tablespoons vegetable oil 1 cup chopped onions 1 cup chopped celery 1 cup chopped green bell pepper 3 cloves garlic -- minced 1 16 oz. can whole tomatoes -- undrained 1 12 oz. can beer 1 cup barbecue sauce 2 tablespoons chili powder 1 teaspoon dried oregano -- crumbled 1 teaspoon salt 1/2 teaspoon pepper 2 15 oz. cans red kidney beans -- rinsed and drainedIn a large soup kettle or Dutch oven over medium-high heat, brown beef in oil. Add onion, celery, green bell pepper, and garlic; cook until soft. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. ******************************Baked Shrimp 8 large Cleaned Shrimp 4 tbs. Lemon Juice 1/2 cup Butter 1/2 cup Chopped Parsley 3 Cloves Minced Garlic 1 cup Bread Crumbs 2 tsp. Paprika Butterfly shrimp but don't cut all the way. Spread and flatten. Place shrimps in individual baking dishes. Sprinkle with portion of lemon juice. Combine butter, 5 tbs. parsley and garlic in a bowl. Place some of the mixture on each shrimp. Combine crumbs, remaining parsley and paprika and place some on each shrimp. Bake at 400°F for 15 minutes. Garnish with lemon wedges. ******************************Balsamic Chicken Serves: 4 Work Time: 10 minutes Total Time: 25 minutes 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 4 teaspoons olive oil, divided 4 skinless, boneless chicken breast halves (1 to 1 1/2 lbs.) 1 garlic clove, crushed in garlic press 1 can (14 1/2 oz.) chicken broth 1. Combine balsamic vinegar, mustard, and 2 teaspoons olive oil in large plastic food storage bag. Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing; marinate 15 minutes. 2. Heat remaining 2 teaspoons olive oil in large nonstick skillet. Add garlic and cook 30 seconds. Add chicken broth and bring to a boil; boil until reduced by half. 3. Remove chicken from bag, saving marinade. Grill 6 minutes per side, or until cooked through. While chicken is grilling, bring sauce back to boiling and stir marinade into sauce; boil 2 minutes. Serve chicken with sauce. Per serving: 215 calories (29 percent from fat); 7 g fat. ******************************TURKEY BREAST W/ BASIL SAUCE 1 1/4 LB skinless, boneless 2 tbsp vegetable oil turkey breast 2 tbsp chopped dry French Shallots 1 tsp. chopped garlic 1/2 C dry white wine (optional) 1 C tomatoes, crushed 1 C canned brown sauce 1/4 C chopped fresh basil Salt & pepperCut turkey breast crosswise in 4 equal pieces. Heat oil in a large skillet & brown turkey pieces 2 min on each side. Add shallots & cook until slightly softened. Add garlic. Stir in white wine & cook 1 - 2 min. Add tomatoes & brown sauce. Let simmer 12 - 15 min over med heat. Stir in basil & season to taste before serving. Serve w/ steamed potatoes to soak up the delicious sauce. 4 Servings ******************************Broccoli Cauliflower Casserole 1 can cream of celery or cream of chicken soup,undiluted 1 (8oz) jar process cheese spread 1 (10oz) package frozen chopped broccoli 1 (10oz) package frozen chopped cauliflower 1 (2.8oz)can french fried onionsIn a bowl,combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2 qt. baking dish. Top with onions. Bake,uncovered at 350 degrees for 25-30 minutes. ******************************Cauliflower Casserole 1 large head cauliflower(2 pounds),cut into florets 1/4 cup diced green pepper 1 (4.5oz)jar sliced mushrooms,drained 1/4 cup butter 1/3 cup all purpose flour 3/4 t. salt 2 cups milk 1(2oz)jar pimentos,drained 1 cup (4oz) shredded Swiss cheese,dividedCook cauliflower in boiling,salted water until crisp tender. Place in a greased 8 inch square baking dish. In a saucepan,over medium heat,saute green pepper and mushrooms in butter until tender. Add flour and salt;stir to form a smooth paste. Gradually add milk;bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Remove from heat;add pimentos. Stir in 3/4 cup cheese until melted;pour over cauliflower. Cover and bake at 350 degrees for 20 minutes. Sprinkle with remaining cheese;return to oven,uncovered,for 10-15 minutes or until cheese is melted. serves 6-8 ******************************Cheese-Filled Manicotti 1 package (8 oz) manicotti 1 container (15 oz) fat-free ricotta cheese 2 cups low fat shredded mozzarella cheese 1/2 cup grated fat-free or low-fat Parmesan cheese 2 oz egg substitute 1 tbsp. chopped parsley 1/4 tsp. salt 1/4 tsp. pepper 1/8 tsp. nutmeg 2 cups pasta sauce of your choicePrepare pasta according to package directions; drain, rinse in cold water, and keep moist until ready for stuffing. While pasta cooks, mix ricotta cheese, 1-1/2 cups of the mozzarella cheese, 1/4 cup of Parmesan cheese, egg substitute, parsley, salt, pepper, and nutmeg. Spoon mixture into pasta, about 1/3 cup per shell. Spray 13-x-9-inch baking pan with Pam and arrange filled manicotti in single layer. Pour pasta sauce over shells. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake at 350° F. for fifteen minutes or until hot and bubbling with cheese melted .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----<A HREF="http://www.hersheys.com/cookbook/chocolate/">Greatest Chocolate Recipes ... and More</A> TAFFY APPLE DIP1 stick butter or margarine 1/2 c. light corn syrup 3/4 c. brown sugar 1 can Eagle Brand milk Apple wedges - tart apples are best (like Granny Smith) Optional: peanuts chopped to dip apples in after the caramelBoil 1-2 minutes the butter, sugar and syrup. Add the 1 can Eagle Brand milk; mix well. Dip apples and enjoy. Serves well in a crockpot to keep warm continually without scorching. For parties may need to double or triple recipe. Easy to store in jars in refrigerator. Excellent on vanilla ice cream also. STREUSEL POUND CAKE - CROCKPOT1 pkg. pound cake mix (16 oz.) size 1/4 c. packed brown sugar 1 tbsp. flour 1/4 c. finely chopped nuts 1 tsp. cinnamonMix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours. HOT SPICED FRUIT8 apples, peeled and sliced 8 pears, peeled and sliced 1 lg. can pineapple chunks 1/2 c. raisins1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. nutmeg 2 pkgs. of sweet and lowAdd: Simmer on low overnight in crockpot. Serve warm with Cool Whip or plain yogurt in equal amounts, and a pinch of nutmeg over it. Tips!!!! Hide a basket in the living room or family room for quick toy pick-ups. Consider using multiple compartment laundry hamper to make sorting quick and easy. Instead of scrubbing dirty countertops, spray with cleaner and let stand for 10 minutes. The mess will come off easily. To remove crayon from painted walls, scrub with a toothbrush and toothpaste. For tough stains from a mechanic, soak grease stained clothes in hand cleaner (like go-jo). Let stand overnight. Launder as usual. Instead of making many trips to pickup odds and ends, carry a laundry basket with you. ____________________________ EASY COFFEE CHEESE CAKE 2 8oz pkgs. crescent rolls (Pillsbury brand) 2 8oz. pkgs. cream cheese 1 cup sugar 1 egg yolk 1 tsp. vanillaDirections: Roll out one of the tubes of crescent rolls and place in a 9x13 inch pan. Next mix all other ingredients in a mixer till smooth. Place the mixture in pan and then place the 2nd pkg. of crescent rolls, after rolling out, on top of the cheese mixture. Place in oven and bake for 30 minutes at 350 degrees. TOPPING Mix together: 1 cup powdered sugar 3 tsp. hot water and drizzle on top of cake when cake is cooled off. _______________________FUDGE PEANUT BUTTER CANDY 1 can chocolate fudge icing 1 cup peanut butter 1 cup chopped nutsMix all ingredients together and roll into small balls. Roll in coconut or confectioner's sugar. Put in mini-paper cups. ______________ NO-COOK MARSHMALLOW FROSTING 1/4 tsp. salt 2 egg whites 1/4 cup sugar 1 tsp. vanilla 3/4 cup Red label Karo syrupAdd salt to egg whites and beat with mixer until mixture forms soft peaks. Gradually add sugar, 1 tsp. at a time, beating until smooth and glossy. Slowly add Karo beating thoroughly until firmly peaked. Fold in Vanilla. Tint with food coloring. Frosts 2 9" layers or 10" tube. _________________ STRAWBERRY FUDGE BALLS 1 8 oz. pkg. cream cheese, softened 3/4 cup vanilla wafer crumbs 1 6 oz. pkg. semisweet chocolate morsels, melted 1/4 cup strawberry preserves 1/2 cup almonds, toasted and finely chopped Beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves; cover and chill 1 hour. Shape into 1-inch balls; roll in chopped almonds, and chill. Yield: 4 dozen. _____________________ LOWFAT CARAMEL APPLE PUDDING CAKE 1 (9oz) pkg. one layer yellow cake mix 1 tsp. apple pie spice 1/3 cup skim milk 1 medium apple, peeled, coarsely chopped 3/4 cup firmly packed brown sugar 1 1/2 cups very warm waterIn medium bowl, combine cake mix, apple pie spice and milk; mix well. Stir in apple pieces. Spread evenly in a 9 inch square pan which has been sprayed with nonstick spray. In a small bowl, combine brown sugar and hot water, mix well. Pour evenly over cake batter. Bake at 350* for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Spoon warm cake and sauce into dishes. Serves 9 Nutrition per serving: Calories 177 - Fiber 0.4g - Total Fat 3.2g - Protein 1.6g - Saturated Fat 0.5g - Sodium 198mg - Monounsaturated Fat 1.3 g- Potassium 106 mg- Polyunsaturated Fat 1.2g - Cholesterol 0% g- Calories from Fat 15 - Carbs 36g _____________________ PINEAPPLE CAKE1/2 c Reduced-calorie margarine Sugar substitute = 2 1/2 c sugar, divided 2 Eggs 1-1/2 c All- purpose flour 1 tsp. Baking powder 1/2 tsp. Baking soda 1/2 tsp. salt 1/2 c Milk 4 slices Unsweetened Pineapple, drained 1/2 c Unsweetened pineapple juice Vegetable cooking sprayCream margarine and 2 tablespoons sugar substitute until light and fluffy. Add eggs, one at time, beating well at medium speed of an electric mixer. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2" pieces and gently fold into batter. Spoon batter into a 6-cup Bundt pan or heavy ring mold coated with cooking spray. Bake at 350F 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE Nutrition: CAL=129; CHO= 46mg; CARb=17gm; PRO=3gm; FAT=5gm; SOD=341; .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----RASPBERRY COCONUT DROPS 1/2 cup shortening 1/2 cup lightly packed brown sugar 1/3 cup granulated sugar 1 egg 1/4 cup water 3/4 tsp. almond extract 1-2/3 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 cup flaked coconut 1/2 cup raspberry jamPreheat oven to 400°F (200°C). Cream shortening, sugars, egg, water and extract together on medium speed of electric mixer until light and fluffy. Combine flour, baking soda and salt. Blend into creamed mixture with coconut. Mix well. Drop dough by tablespoonfuls onto ungreased baking sheet. Make small cavity in each cookie with floured finger. Place about 1/4 tsp. jam in cavity. Top with 1/2 tsp. dough. Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown. ____________________ WASHINGTON CHERRY COOKIES 1-1/4 cups firmly packed brown sugar 3/4 cup Golden Crisco Shortening 2 tbsp. milk 1 tbsp. vanilla 1 egg 1-3/4 cups all-purpose flour 1 tsp. salt 3/4 tsp. baking soda 1 cup white Hershey's Chipets 1 cup coarsely chopped maraschino cherries, drained, rinsed and patted dry1. Preheat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in white chocolate chips and cherries. 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.Makes: About 3 dozen cookies ________________________ FIVE LAYER BARS 3/4 cup (1-1/2 sticks) butter or margarine 1-3/4 cups graham cracker crumbs 1/4 cup HERSHEY'S Cocoa 2 tablespoons sugar 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 cup (6-oz. pkg.) HERSHEY'S Semisweet Chocolate Chips 1 cup raisins, chopped dried apricots or miniature marshmallows 1 cup chopped nuts.1. Heat oven to 350°F. Place butter in 13x9x2-inch baking pan. Heat in oven until melted; remove pan from oven. 2. Stir together crumbs, cocoa and sugar; sprinkle evenly over butter. Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolate chips and raisins. Sprinkle nuts on top; press down firmly. 3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6 to 8 hours. Cut into bars. About 36 bars. VARIATION: GOLDEN BARS: Substitute 1 cup REESE'S Peanut Butter Chips for chocolate chips. Sprinkle 1 cup golden raisins or chopped dried apricots over chips. Proceed as above. .- - - - - - - - - - - - - - - - - - - ------------ TAFFY APPLE DIP1 stick butter or margarine 1/2 c. light corn syrup 3/4 c. brown sugar 1 can Eagle Brand milk Apple wedges - tart apples are best (like Granny Smith) Optional: peanuts chopped to dip apples in after the caramelBoil 1-2 minutes the butter, sugar and syrup. Add the 1 can Eagle Brand milk; mix well. Dip apples and enjoy. Serves well in a crockpot to keep warm continually without scorching. For parties may need to double or triple recipe. Easy to store in jars in refrigerator. Excellent on vanilla ice cream also. STREUSEL POUND CAKE - CROCKPOT1 pkg. pound cake mix (16 oz.) size 1/4 c. packed brown sugar 1 tbsp. flour 1/4 c. finely chopped nuts 1 tsp. cinnamonMix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours. HOT SPICED FRUIT8 apples, peeled and sliced 8 pears, peeled and sliced 1 lg. can pineapple chunks 1/2 c. raisins1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. nutmeg 2 pkgs. of sweet and lowAdd: Simmer on low overnight in crockpot. Serve warm with Cool Whip or plain yogurt in equal amounts, and a pinch of nutmeg over it. Tips!!!! Hide a basket in the living room or family room for quick toy pick-ups. Consider using multiple compartment laundry hamper to make sorting quick and easy. Instead of scrubbing dirty countertops, spray with cleaner and let stand for 10 minutes. The mess will come off easily. To remove crayon from painted walls, scrub with a toothbrush and toothpaste. For tough stains from a mechanic, soak grease stained clothes in hand cleaner (like go-jo). Let stand overnight. Launder as usual. Instead of making many trips to pickup odds and ends, carry a laundry basket with you. ____________________________ EASY COFFEE CHEESE CAKE 2 8oz pkgs. crescent rolls (Pillsbury brand) 2 8oz. pkgs. cream cheese 1 cup sugar 1 egg yolk 1 tsp. vanillaDirections: Roll out one of the tubes of crescent rolls and place in a 9x13 inch pan. Next mix all other ingredients in a mixer till smooth. Place the mixture in pan and then place the 2nd pkg. of crescent rolls, after rolling out, on top of the cheese mixture. Place in oven and bake for 30 minutes at 350 degrees. TOPPING Mix together: 1 cup powdered sugar 3 tsp. hot water and drizzle on top of cake when cake is cooled off. _______________________FUDGE PEANUT BUTTER CANDY 1 can chocolate fudge icing 1 cup peanut butter 1 cup chopped nutsMix all ingredients together and roll into small balls. Roll in coconut or confectioner's sugar. Put in mini-paper cups.______________ NO-COOK MARSHMALLOW FROSTING 1/4 tsp. salt 2 egg whites 1/4 cup sugar 1 tsp. vanilla 3/4 cup Red label Karo syrupAdd salt to egg whites and beat with mixer until mixture forms soft peaks. Gradually add sugar, 1 tsp. at a time, beating until smooth and glossy. Slowly add Karo beating thoroughly until firmly peaked. Fold in Vanilla. Tint with food coloring. Frosts 2 9" layers or 10" tube. _________________ STRAWBERRY FUDGE BALLS 1 8 oz. pkg. cream cheese, softened 3/4 cup vanilla wafer crumbs 1 6 oz. pkg. semisweet chocolate morsels, melted 1/4 cup strawberry preserves 1/2 cup almonds, toasted and finely chopped Beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves; cover and chill 1 hour. Shape into 1-inch balls; roll in chopped almonds, and chill. Yield: 4 dozen. _____________________ To your Health.....in 1999 Lowfat/Lowcal & Diabetic RecipesI am not a nutritionist or health expert, so please check the ingredients and nutrition information carefully and always consult a physician regarding foods that are allowed on your restricted diet. ________________________________ LOWFAT CARAMEL APPLE PUDDING CAKE 1 (9oz) pkg. one layer yellow cake mix 1 tsp. apple pie spice 1/3 cup skim milk 1 medium apple, peeled, coarsely chopped 3/4 cup firmly packed brown sugar 1 1/2 cups very warm waterIn medium bowl, combine cake mix, apple pie spice and milk; mix well. Stir in apple pieces. Spread evenly in a 9 inch square pan which has been sprayed with nonstick spray. In a small bowl, combine brown sugar and hot water, mix well. Pour evenly over cake batter. Bake at 350* for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Spoon warm cake and sauce into dishes. Serves 9 Nutrition per serving: Calories 177 - Fiber 0.4g - Total Fat 3.2g - Protein 1.6g - Saturated Fat 0.5g - Sodium 198mg - Monounsaturated Fat 1.3 g- Potassium 106 mg- Polyunsaturated Fat 1.2g - Cholesterol 0% g- Calories from Fat 15 - Carbs 36g _____________________ PINEAPPLE CAKE1/2 c Reduced-calorie margarine Sugar substitute = 2 1/2 c sugar, divided 2 Eggs 1-1/2 c All- purpose flour 1 tsp. Baking powder 1/2 tsp. Baking soda 1/2 tsp. salt 1/2 c Milk 4 slices Unsweetened Pineapple, drained 1/2 c Unsweetened pineapple juice Vegetable cooking sprayCream margarine and 2 tablespoons sugar substitute until light and fluffy. Add eggs, one at time, beating well at medium speed of an electric mixer. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2" pieces and gently fold into batter. Spoon batter into a 6-cup Bundt pan or heavy ring mold coated with cooking spray. Bake at 350F 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE Nutrition: CAL=129; CHO= 46mg; CARb=17gm; PRO=3gm; FAT=5gm; SOD=341; _______________________________________ __________ .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Subject: FUN RECIPES Date: Sun, 28 Feb 1999 22:12:53 EST Here's alittle trick I would like to share with you all....especially if you have kids....my son is now 20 and still eats these up!Take a roll of biscuits Press each one in a cupcake pan like little pie crusts Fill with sloppy Joe Mix Bake in oven for the time of the biscuits on package when done... Take out and sprinkle with shredded cheddar cheese MMMMMMMMMMMMM FINGER FOOD!!!ANOTHER GOODIE!! Make your meat loaf as usual, but make it round and put it in a round cake pan to bake. Then on top of stove make some mash potatoes. When meatloaf is done...pull out of oven and FROST thickly with the mash potatoes...Looks like a Cake!! Then Sprinkle with some cheese, put in oven long enough to melt cheese and WALLA!!! Cut like you would a cake and put on the plate with some green beans. Nice on the eyes and appetizing. Subject: RECIPES Date: Sun, 28 Feb 1999 18:04:05 EST Baked Flounder Roll-UpsINGREDIENTS: 1 1/3 pounds Flounder fillets 1/2 cup chopped tomato 1/2 cup chopped mushrooms 1/4 cup chopped green onions 1 can cream of celery soup 1/4 cup white wine DIRECTIONS: Combine tomato, mushrooms and green onions; spoon mixture onto each fillet. Roll up fillets and secure with toothpicks. Combine soup and wine in a small saucepan; stir and heat to a simmer. Pour sauce over fish and bake at 350 degrees for approximately 35 minutes or until cooked throughout. Yield: 4 Servings Each serving contains 215 calories, 5g fat (1g saturated fat), 81mg cholesterol and 704mg sodium. ()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()()() ()()Asparagus RisottoINGREDIENTS: 8 to 10 cups low-sodium vegetable broth 1/2 pound fresh asparagus 1 scallion or shallot, chopped 1 garlic clove, chopped 2 tablespoon extra- virgin olive oil 1 cup short-grain Italian rice 1/4 cup dry white wine (optional) 2 tablespoon minced tarragon Zest of 1 lemon 1/2 cup grated Parmesan cheese DIRECTIONS: Bring broth to a boil. Snap tough ends off asparagus and peel to the tender core. Coarsely chop stems into 1/2 in. pieces; reserve asparagus tips. Place scallion or shallot, garlic and olive oil in a heavy-bottomed 4-qt. saucepan and toss to coat. Sauté over moderate heat until translucent. Add chopped asparagus stems and sauté 2 minutes more. Add rice and stir for a few minutes with a wooden spoon until grains are well coated. Add wine, if desired, and cook over high heat until completely absorbed. Begin to add boiling broth one cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next cup. After 15 minutes, add asparagus tips and continue to add broth 1/2 cup at a time. Taste the rice after another 5 minutes; it should be al dente, and the risotto should be a bit soupy (the Parmesan cheese will bind it). Add tarragon, lemon zest and cheese, and stir vigorously until combined. Remove from heat, ladle into individual bowls and let rest a minute before serving. YIELD: 4 Servings Nutritional information as an appetizer: 420 calories per serving (27% from fat); 15 g protein; 62 g carbohydrate; 3 g fiber; 13 g fat (4 g saturated fat); 10 mg cholesterol; 244 mg calcium; 5 mg iron; 339 mg sodium. 0--0-0-0-0-0-0-0-0-0-Restaurant Style Cheese BiscuitsINGREDIENTS 1 teaspoon garlic salt or powder 1 tablespoon parsley flakes 1 teaspoon Italian seasonings 2 cups Bisquick 1/2 cup cold water (or gingerale) 3/4 cup sharp cheddar cheese, grated 1/2 c Butter DIRECTIONS: Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning (a little seasoning goes a long way.) Serve hot. YIELD: 12 biscuits .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Subject: RECIPE, Breakfast Casserole Date: Sun, 28 Feb 1999 17:56:21 ESTBreakfast CasseroleINGREDIENTS: 1 pound bulk sausage, browned, drained and crumbled 4 eggs 2 1/2 cups milk 1 1/2 cups shredded cheddar cheese 8 slices white bread 1 can cream of mushroom soup 1/2 cup milk 1 tablespoon mustard DIRECTIONS: Grease large, flat baking dish. Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover. Mix eggs and 2.5 cups milk and mustard - pour over casserole. Must be refrigerated overnight. Next morning, preheat oven to 375 degrees. Mix soup and milk and cover casserole. Bake for l hour 15 minutes or until completely set. YIELD: 4-6 Servings TIP: Serve with sliced homegrown tomatos and Mimosas for brunch .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Milky Way Bar Drop Cookies 3 (2.15 oz) Milky Way Bars, chopped, divided 2 Tbsp. milk 1/2 cup butter or margarine, softened 1/3 cup packed light brown sugar 1 egg 1/2 tsp. vanilla 1-2/3 cup flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup chopped walnutsPreheat oven to 350F. Stir one Milky Way Bar with milk in small saucepan over low heat until melted and smooth; cool. In large bowl, beat butter and brown sugar until creamy. Beat in egg, vanilla and melted Milky Way Bar mixture. Combine flour, baking soda and salt in small bowl and stir into chocolate mixture. Add remaining chopped Milky Way Bars and nuts. Stir gently. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350F for 10-12 minutes or until cookies are just firm to the touch. Cool. _"This is a great bar cookie...sounds more complicated than it is. Enjoy! Four Layer Oatmeal BarsOatmeal Layer 1/2 cup Butter Flavor Crisco Shortening 1 egg 1-1/2 cups quick oats, uncooked 1 cup firmly packed brown sugar 3/4 cup flour 1 tsp. cinnamon 1/4 tsp. salt Fruit Layer 1-1/2 cups diced fresh or canned peaches 3/4 cup crushed pineapple, undrained 3/4 cup diced apples 1/2 cup chopped walnuts or pecans 1/4 cup sugar 2 Tbsp. cornstarch 1/2 tsp. nutmeg Cream Cheese Layer 1 8oz. pkg. cream cheese, softened 1 egg 1/4 cup sugar 1/2 tsp. lemon juice 1/2 tsp. vanillaPreheat oven to 350F. Grease an 11x7 glass baking dish. For Oat Layer,Combine shortening and egg in large bowl Stir with fork until blended. Add oats, brown sugar flour, cinnamon, baking soda and salt. Stir until well blended and crumbs form. Press 1-3/4 cups crumbs lightly into bottom of prepared dish. Reserve remaining crumbs. Bake at 350F for 10 minutes. Do not overbake. Cool completely. For Fruit Layer, Combine fruits, nuts and sugar with cornstarch and nutmeg in medium saucepan. Cook and stir over medium heat until mixture comes to a boil and thickens, cool completely. Set aside. Increase oven to 375F. For Cream Cheese Layer, Combine cream cheese, egg, sugar, lemon juice and vanilla in medium bowl. Beat at medium speed with electric mixer until well blended. Spread over cooled Oat layer. Spoon cooled fruit mixture over cheese layer gently to cover cheese layer. Sprinkle with reserved oat crumbs. Bake at 375F for 30 minutes, do no overbake. Cool, refrigerate and cut into bars..- - - - - - - - - - - - - - - - - - - ----------Chocolate Raspberry Tea Cakes1-1/2 cups flour 1/4 cup sugar 1/4 cup packed brown sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, melted 1/2 cup milk 1 egg 2 cups milk chocolate chips 1/3 cup seedless raspberry jamHeat oven to 350 F. Line 12 muffin cups with paper baking cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In a small bowl, combine butter, milk, and egg. Add to the flour mixture, stirring just until combined. Stir in milk chocolate chips. Spoon half of batter into the 12 muffin cups, filling half full. Spoon 1 teaspoon raspberry jam into each muffin cup; top with remaining batter. Bake in a preheated 350F oven for 20 to 25 minutes or until golden brown. Serve warm with additional jam, if desired. Yields: 12 muffins DANISH PUFF COFFEE CAKE1 Cup sifted flour ½ Cup unsweetened butter 2 Tbs. waterCut butter into flour until mealy, add water and mix with a fork until it forms a ball. Break into two balls and place on ungreased cookie sheet and pat with fork and fingers into two 3"x12" size strips.1 Cup water 1 Cup sifted flour 1 tsp. almond extract ½ Cup butter 3 eggsMelt butter in water and bring to a boil. Add flour all at once and stir until batter leaves sides of pan. Let cool 5 minutes. Beat in eggs, one at a time. Add almond extract. Spoon over dough strips. Bake 1 hour at 350 degree F. Ice with powdered sugar icing drizzled over the top and sprinkle with sliced almonds and drops of red currant jam. POWDERED SUGAR ICING1 Tbsp. melted butter 1 Cup powdered sugar ¼ tsp. almond extract 1 pinch of salt 2 Tbsp. hot milk chopped almondsAdd sugar and salt to butter with enough hot milk to make a thin icing, add almond extract and drizzle over coffee cake.Crockpot Recipes by CHARLYMAY Apple Coconut Crisp.....and Brownie Recipes Enjoy!!!Apple-Coconut Crisp 4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups) 1/2 cup butterscotch or caramel ice cream topping (fat-free is fine) 1/2 cup sweetened flaked coconut 1 tablespoon flour 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/3 cup flour 1/2 cup quick rolled oats 2 tablespoons butter or margarine In a casserole 1 1/2-quart baking dish that fits in the crockpot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.Chocolate Brownie Pudding Cake Southern U.S. Cuisine1/2 cup brown sugar 3/4 cup water 2 Tbsp cocoa 2 1/2 cups brownie mix (half of a 21.5oz pkg) 1 egg 1/4 cup peanut butter 1 tablespoon soft margarine 1/4 cup water 1/4 to 1/2 cup milk chocolate chips, if desired 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. Spread the batter evenly in the bottom of a lightly buttered crockpot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart (I'll try that size next). Spoon into dessert dishes while warm; serve with whipped cream or ice cream. Serves 6 to 8. Tips From Charlymay!!! To keep ants away, place whole cloves around window sills and doors or, anywhere you see them. This really works and is non-toxic to pets and children. Cucumber peels will keep roaches away if you put the peels where you see them.Spray Lysol into your cold air return vents while fan is running to keep your house smelling fresh and also to cut down on colds and flu. Do this once a week.If you have access to fresh mint,place it around windows and doors to keep away the ants. _______________________ Recipe from Woman's Day Magazine Lowfat S'mores Fudge1-1/3 cup (8oz.)reduced fat semisweet baking chips 2/3 cup nonfat sweetened condensed milk (not evaporated) 1 tsp. vanilla extract 1-1/3 cups minature marshmallows 2 lowfat graham crackers broken into small piecesLine 8 inch square pan with aluminum foil and spray foil with nonstick spray. Cook chips and milk in heavy saucepan over low heat stirring constantly until melted and smooth. Remove from heat and let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows. Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours until firm. Invert pan, peel off foil. Turn fudge over again and cut into 1 inch squares. Nutrition per serving: One 1 inch piece= Calories=28/Protein=0g/Carbs=6g/Fat=0g/Cholesterol=0mg/Sodium=5mg ____________________ Apple TurnoversNon stick spray 6 packets artificial sweetener (like Equal) 1/2 tsp. Butter Buds (or Molly McButter) 1 tsp. cinnamon 1 20 oz. can apples in water (do not drain) 8 egg roll wrappers 1 egg white, slightly beaten TOPPING 3 Tbsp. artificial sweetener 1/2 tsp. cinnamonPreheat oven to 350F. Spray baking sheet with non-stick spray. In medium bowl, combine Butter Buds, cinnamon and Apples with their water and mix well. Take an egg roll wrapper and dip one side in the beaten egg white. Place dipped side down on a plate. Place 1/3 cup of the apple mixture in center. Take edge closest to you and fold toward center, halfway. Fold left and right edges to center and finish by rolling over last edge. Place on sprayed baking sheet and repeat with remaining egg roll wrappers. Bake at 350F for 35 minutes. While baking, combine topping ingredients. Remove turnovers from oven and sprinkle with topping. Makes 8 turnovers. Nutrition per serving: Calories=129/Protein=8.0g/Carbs=24.7/Fat=0.2g/SatFat=.04g/Cholesterol=0 mg Exchanges: 1 fruit and 3/4 starch ____________________ Tex-Mex Chops 4 boneless pork loin chops, about one pound 1 teaspoon vegetable oil 1 1/2 cups bottled salsa, chunky style 1 can (4-ounce) diced green chiles 1/2 teaspoon ground cumin 1/4 cup grated Cheddar cheese Heat oil in nonstick pan over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops. Add salsa, chiles and cumin to skillet; mix well. Lower heat, cover and barely simmer for 8 minutes. Uncover, top each chop with one tablespoon cheese. Cover and simmer an additional 2-3 minutes, until cheese melts. Serve immediately. ******************************Chop Toppers 4 boneless pork chops, ¾" thick, 4 oz. each Vegetable oil 1 t. black pepper ½ cup chicken broth 1 T. lemon juice Chunky applesauce with cinnamon Heat a non-stick skillet over medium-high heat. Brush the chops lightly with oil and brown on both sides, turning once, about 3-4 minutes. Sprinkle pepper over the chops, add broth, lemon juice, and your favorite topper. Reduce heat to low, cover and simmer gently for 5 minutes. Serves 4. ****************************** ***********Ginger Pork Stir Fry Blend soy sauce, vinegar, oil, ginger and garlic in shallow dish. Add pork; marinate for 10 minutes. Spray large, non-stick skillet with vegetable-oil spray. Heat the skillet over medium-high heat until hot. Add pork, stir fry for 3 minutes. Stir water and vegetables into mixture. Cover and cook 5 minutes or until vegetables are crisp-tender. Serves 4. 1 lb. boneless pork loin, cut into ¼" cubes 1 T. soy sauce 1 T. vinegar 1 t. sesame oil ½ t. ginger 1 clove garlic, minced 1 T. water 1 pkg. (16 oz.) frozen stir-fry vegetables ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BUTTERMILK PIE 2 whole eggs -- beaten pinch salt 1 1/2 cups sugar 1 tablespoon flour 1/3 cup buttermilk piece unsalted butter 1 teaspoon vanilla extract Measure sugar, put in flour, beat eggs in sugar and flour mixture, add butter, then buttermilk, add salt and vanilla. Use favorite crust. Put in hot oven for 15 minutes, then turn down low to complete cooking - about 30 minutes more. ******************************BUTTERMILK PIE Ingredients: 1 (9 inch) unbaked pastry pie shell 1 1/4 cups white sugar 1/4 cup all-purpose flour 2 cups buttermilk 3 eggs 1 teaspoon vanilla extract 1/4 cup butter or margarine Directions: 1 Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well. 2 Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes. Makes 1 - 9 inch pie ************************** Buttermilk Silk Pie 1 9-inch uncooked pie crust 1 cup sugar 3 tbsp. cornstarch 1 large egg 3 large egg yolks 6 tbsp. unsalted butter, melted (3/4 stick) 1 1/2 cups buttermilk 1 1/2 tsp. pure vanilla extract 1/4 tsp. salt Preheat the oven to 350 deg,, with a rack in the lower third. Bake the pie shell, gently pricking any air bubbles with a fork, until it is partially baked (it will not take on much color at this point), 8 to 10 minutes. Cool the pie shell on a wire rack; leave the oven on. Meanwhile, in a bowl, whisk together the sugar and cornstarch until there are no bumps. Add the egg, egg yolks, melted butter, buttermilk, vanilla, and salt and mix well. Pour the filling into the partially baked pie crust. Bake until the surface is a very pale golden color and the custard is set but still slightly wobbly in the center (the mixture will set up more as it cools; do not overbake), about 40 minutes. Cool the pie to room temperature on a wire rack. Serve at room temperature or slightly chilled. ******************************St. Paul's Tomato Aspic Makes 8 servings 4 cups tomato juice, divided 2 3-ounce packages lemon-flavored gelatin 1 teaspoon EACH: prepared horseradish, Worcestershire sauce 1/4 teaspoon salt Bring 2 cups tomato juice to a boil. Add gelatin and stir until dissolved. Add remaining juice, horseradish, Worcestershire and salt. Pour into an 8-inch square pan and chill overnight. ******************************Classic Tomato Aspic Makes about 10 servings 3 envelopes Knox Unflavored Gelatine 3 cups cold tomato juice 2 cups tomato juice, heated to boiling 1/4 cup lemon juice 2 tablespoons sugar 4 1/2 teaspoons Worcesteshire sauce 4 to 6 dashes hot pepper sauce In large bowl, sprinkle unflavored gelatine over 1 cup cold juice; let stand 1 minute. Add hot juice and stir until gelatine is completely dissolved, about 5 minutes. Stir in remaining 2 cups cold juice, lemon juice, sugar, Worcestershire sauce and hot pepper sauce. Pour into 5 1/2 cup ring mold or bowl; chill until firm, about 4 hours. To serve, unmold and fill, if desired, with salad greens and your favorite cut-up fresh vegetables. ****************************** Egg Noodle Bake with Golden Raisins Ingredients: 12 ounces medium egg noodles, uncooked 1 16 oz container low fat cottage cheese 1 8 oz container low fat sour cream 1 tbsp margarine 1 medium onion, diced 2 egg whites 1 1/2 cups low fat milk 1/2 cup golden raisins 2 tbsps sugar 1/2 tsp cinnamon Directions: Prepare pasta according to package directions; drain. Rinse under water and drain again. Preheat oven to 350º F. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the margarine in a small skillet. Add onion and saute over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles. Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature. ******************************Swiss Chicken Casserole(crock pot) 6 chicken breasts, boneless and skinless 6 slices Swiss cheese 1 can cream of mushroom soup 1/4 cup milk 2 cups stuffing mix 1/2 cup butter or margarine, melted Lightly greas crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours. Serves 6. ******************************CHICKEN DIVINE 6 BOILED BONELESS CHICKEN BREASTS, COOLED 2 16 OZ PACKAGES BROCCOLI, COOKED AND THOROUGHLY DRAINED 1 CAN CRAM OF CHICKEN SOUP 1 CAN CREAM OF CELERY SOUP 11/2 CUP MAYONNAISE 2/3 CUP HALF AND HALF 11/2 CUP GRATED CHEDDAR CHEESE 2 t LEMON JUICE 1 t CURRY POWDER 1 CUP BREAD CRUMBSIN A BOWL MIX SOUP, MAYONNAISE, HALF AND HALF, CHEESE, LEMON JUICE, AND CURRY POWDER. PLACE CHICKEN AND BROCCOLI IN A 9X13 INCH CASSEROLE. POUR MIXTURE OVER THE TOP. TOP DISH WITH BREAD CRUMBS. BAKE AT 350 DEGREES FOR 40 MINUTES.******************************GARLIC CHICKEN 2 LBS BONELESS, SKINLESS CHICKEN BREASTS 3 T CRUSHED GARLIC 2 CUPS CHOPPED CELERY 2 t OLIVE OIL 1/4 CUP FRESH CHOPPED PARSLEY 1/2 t TARRAGON 1/4 t PEPPER 1 CUP WHITE WINESPRAY WITH COOKING SPRAY A 51/2 QUART DUTCH OVEN. PLACE CELERY ON THE BOTTOM; ADD CHICKEN AND GARLIC. SPRINKLE WITH OIL, PARSLEY, TARRAGON, AND PEPPER. POUR WINE OVER TOP. COVER WITH FOIL, THEN A LID. BAKE AT 375 DEGREES FOR 1 HOUR. ******************************Pineapple Chicken Makes 6 servings. 2 tablespoons olive oil 1 medium onion, chopped 3 pounds boneless, skinless chicken breasts, chunked or stripped 1 16-oz. can pineapple chunks, drained 1/2 cup dry sherry 2 tablespoons red wine vinegar 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon pepper 2 medium tomatoes, choppedIn a large skillet, heat the oil over medium-high heat until hot. Add the onion and garlic and cook until the onion wilts. Add the chicken and cook for about 5 minutes, turning the chicken pieces until they brown evenly. Add the pineapple, sherry, vinegar, salt, cinnamon, cloves and pepper. Stir to blend and coat the chicken pieces. Simmer vigorously for 3-4 minutes. Don't over do it -- you don't want the pineapple chunks to break down. Add the tomatoes and simmer another 2 minutes or until they are warm. ******************************Spicy Honey Glazed Chicken1 tablespoon dry mustard 3 tablespoon white-wine vinegar or cider vinegar 1/4 cup wild flower honey 1 teaspoon hot tabasco sauce 1 tablespoon salsa Lizano 2 tablespoons chopped shallots or green onion 1 teaspoon Dijon-style mustard 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 small onion crushed and minced salt to taste 1/4 teaspoon white pepper ground 4 skinless, boneless chicken breast halves Preparation Preheat oven to 400° F. Line a baking pan with foil, lightly coat foil with olive oil. Set aside. Place the dry mustard in a small bowl and stir in vinegar. Add honey, shallot, Dijon-style mustard, thyme, oregano, tabasco, pepper, salt, salsa Lizano and onion. Mix well and set aside. (Best if prepared the night before cooking) Place the chicken breast in prepared pan. Lightly score the breast on both sides. Use the tip of a sharp paring knife to make small slashes. Brush with half of the honey-mustard glaze. Bake for 10 minutes. Remove pan from the oven. Using tongs, turn breast over and brush with the remaining glaze. Return pan to the oven and bake until juices run clear when meat is pierced with a knife, about 10 minutes.****************************** ************ Garlic Honey Pork Chops Print 4 1-1 1/2 inch boneless pork chops 1/4 cup honey 1/4 cup lemon juice 2 tablespoons soy sauce 2 cloves garlic 1 tablespoon cooking sherry Mix honey, lemon juice, soy sauce, garlic and sherry together. Place together with chops in a plastic bag and refrigerate overnight. Place a heavy duty piece of aluminium foil over the coals or briquets in the center of your grill. Preheat. Drain chops saving the marinade. Place chops over the foil on the grill and reduce the heat to medium. Grill about 16-18 minutes or until done. Drain and boil reserved marinade and pour over chops before serving. ******************************Braised Belgian Endive 2 or 3 Belgian endive cut in half lengthwise 1/4 cup (60 ml) fresh or canned chicken stock 1/2 oz (15 g) prosciutto or other ham, cut into matchsticks 1 Tbs (15 ml) butter, cut into small pieces Salt and freshly ground black pepper to taste 1 tsp (5 ml) fresh lemon juice 3 Tbs (45 ml) heavy creamButter a saute pan that is just big enough to hold the endive in a single layer. Place the endive halves in the pan, add the chicken broth, scatter the ham on top, dot with the butter, and season with salt and pepper. Cover tightly and cook over very low heat for 45 to 60 minutes, turning every 15 minutes. Add the lemon juice and the cream, swirling the pan to incorporate the liquids, and turning the endive so as to coat with the sauce. Serves 2. ****************************** (Desperation Dinners) BEAT-THE-CLOCK STIR FRY 1 Can (14 1/2 oz) beef broth 2 1/2 C instant (5-min) rice 12 oz lean beef, such as round 2 tsp vegetable oil steak, fresh or frozen 1 large onion (for 1 cup wedges) 1 Can (8-oz) sliced water chestnuts 12 already-peeled baby carrots 1 C already-sliced fresh mushrooms 1 C frozen broccoli florets* 1/4 C dry sherry or red or white 2 Tsp bottled minced garlic wine (optional) 1 tsp bottled chopped ginger 1 tsp reduced-sodium soy sauce 1 tbsp cornstarch 2 tsp dark sesame oil *Be sure to buy frozen broccoli florets in a plastic bag for this recipe so that the florets will thaw in the skillet.1) Skim the fat from the beef broth. Bring 1 1/2 C water & 1 C of the broth to a boil in a 2-qt saucepan. Meanwhile, begin steps 2 & 3. When the water boils, add the rice, cover the pan, & remove from the heat until ready to serve. 2) If the beef is frozen, run it under hot water so you can remove any packaging. Place beef on a microwave-safe plate and microwave 2 min, uncovered, on high to begin defrosting. 3) Heat the vegetable oil in a 12-inch nonstick skillet over medium heat. Peel the onion & cut it lengthwise in half, then cut each half into 4 pieces. Add the onion to the skillet & cook 2 min, stirring occasionally. While the onion cooks, drain the water chestnuts. 4) Cut the carrots in half lengthwise & add them to the skillet. Add mushrooms. Cut the beef (fresh or partially defrosted) into thin strips, then raise the heat to med-high & add the beef to the skillet. Stir-fry 3 min. Add the drained water chestnuts, broccoli, sherry (if using), garlic, ginger, soy sauce, & stir-fry 2 min more. 5) Add 1/2 C of the remaining broth to the skillet. Combine the remaining 1/4 C broth with the cornstarch in a small container that has a lid & shake well until the lumps disappear. Add the mixture to the skillet along with the sesame oil. Stir & cook until the liquid thickens slightly, about 3 min. Server over a bed of the rice. Serves 4. ******************************For The Kiddies (Tigers Recipe List) Valentine Bunny Supplies: .Baby Food Jars .Cotton Balls .Construction Paper .Glue .Scissors .Picture of Child (optional) Fill baby jars with cotton balls. Cut out 1 large heart which is just a little taller and wider than the front of the jar. Cut out a med. size heart which is a about 1" larger than the base of the jar. Cut out 2 small hearts (about the size of a penny or dime). Glue large heart to the face of the jar so that the top of the heart extends beyond the top of the jar (gives the appearance of ears). Glue med. heart to the base of the jar so that the top of the heart extends beyond the front of the jar (top of heart sticking out from the base will look like feet). Glue small hearts on the sides of the jar in the middle (looks like hands). Glue a cotton ball to the back of the jar (looks like a cotton tail). **Have the kids draw the face on the large heart before gluing. ******************************(Tigers Recipe List) Heart People Supplies: .Construction Paper .Scissors .Glue Cut out a heart (large) and glue on hearts for eyes, nose & mouth. Attach paper strips, folded accordian style, for arms and legs and trace childs hands and feet and attach to the accordian strips ******************************BEEF TENDERLOIN WITH FOUR PEPPERCORN CRUST & WHISKEY SAUCE Ingredients For the beef: 1/4 cup of a blend of four peppercorns 1 tablespoon cornstarch 2 teaspoons of fresh thyme, chopped 1 teaspoon of fresh oregano, chopped For the whiskey sauce: 2 tablespoons softened butter 1/4 cup sliced shallots salt and fresh ground pepper to taste 1/2 cup top quality bourbon 2 cups demi-glace-glace two-pound tenderloin roast, well trimmed salt to taste 2 tablespoons vegetable oil Preparation Make the beef: On a large plate combine the peppercorns, cornstarch, thyme and oregano until uniform. Coat the tenderloin on all sides with one tablespoon of the oil. In a large skillet heat the remaining oil over high heat. Add the beef and brown it on all sides. Transfer the beef to a roasting pan and place in a preheated oven at 350 F. Roast for 30 minutes (for rare). Let the roast stand for 10 to 15 minutes before slicing. Make the sauce: In a small heavy bottom sauce pan, melt the butter. When the butter is hot, add the shallots, the salt and the pepper. When the shallots begin to brown, remove the pan from the heat. Add the whiskey and place the pan back on the heat. When the mixture begins to boil, ignite the vapor carefully. When the flame has died, add the demi-glace-glace and bring the sauce to a boil. Lower the heat and simmer the sauce until it is reduced by 1/2 cup (about 1/3 of the original volume). Strain the sauce and keep hot until serving. Assembly: Divide the sauce evenly in the center of 4 warm plates. Arrange slices over the sauce and serve. Serves 4. ******************************The Original Brown Derby Cobb Salad At the Brown Derby, this salad was tossed at tableside and served on chilled plates with chilled forks. Adapted from The Brown Derby Cookbook, by Sally Wright Cobb and Mark Willems. 6 SERVINGS 1/2 head each, washed, chopped: iceberg lettuce, romaine lettuce 1 small bunch chicory or curly endive, washed, chopped 1/2 bunch watercress, washed, chopped 3 large hard-cooked eggs, peeled, chopped 2 cooked boneless, skinless chicken breast halves, chopped 2 medium tomatoes, seeded, chopped 1 ripe avocado, peeled, sliced, see note 1/2 cup crumbled Roquefort cheese 6 strips crisp, cooked bacon, chopped 2 tablespoons chopped chivesDressing: 1/2 cup each: water, red wine vinegar Juice of 1/2 lemon 11/2 teaspoons each: salt, freshly ground black pepper, Worchestershire sauce 1/2 teaspoon each: sugar, Dijon mustard 1 clove garlic, minced 11/2 cups vegetable oil 1/2 cup olive oil 1. Toss together lettuces, chicory and watercress in serving bowl. Arrange eggs, chicken, tomatoes, avocado and cheese in individual strips across top of greens. Sprinkle bacon and chives over top of strips. 2. For dressing, whisk together water, vinegar, lemon juice, salt, pepper, Worcestershire, sugar, mustard and garlic in medium bowl. Gradually whisk in vegetable and olive oils. Refrigerate until ready to use. Stir before using. 3. Pour dressing to taste over salad. Toss. Serve on chilled plates with chilled forks, if desired. Refrigerate unused dressing for later use. ******************************GOLDEN CROWN RESTAURANT HOUSE SPECIAL CHOW MEIN 15 oz Chow Mein Noodles - (not canned) 1/4 c Vegetable oil, divided 2 Garlic cloves, minced 1 1/2 c Fresh bean sprouts 1/4 c Slivered bok choy 1/4 c Slivered carrot 1/4 c Slivered green pepper 1/4 c Slivered celery 2 tb Sliced water chestnuts 2 tb Slivered bamboo shoots 2 tb Sliced canned mushrooms 2 tb Slivered onion 1/4 lb Peeled small shrimp - 60 to 75 per pound size) 1/4 c Chopped chicken 1/4 c Slivered Chinese BBQ pork 1 c Chicken broth 1 tb Cornstarch 1 ts Oyster sauce 1/2 ts Granulated sugar 1/2 ts MSG (Optional) 1/8 ts Salt Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for several minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately. ******************************Bailey's Original Irish Cream 1 cup light cream 1 can Eagle sweetened condensed milk (14 oz.) 1 2/3 cups Irish whiskey 1 teaspoon instant coffee 2 tablespoons Hershey's chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract1. Combine all the ingredients in a blender set on high speed for 30 seconds. 2. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups. ******************************FLAVORED POPCORN BALLS 1 (3 oz.) any flavor Jell-O 1 c. sugar 1 c. white corn syrupMix well and bring to boiling point slowly. Cook just until sugar is dissolved. Pour over 6 quarts popped corn. Put butter on hands and shape into balls. ******************************Coconut Bar Candy 1 1/2 C sugar 1/2 C milk 1/2 C shredded coconut 1 t vanillaCook 12 minutes Remove from fire and beat Turn into greased pan (sorry doesn't say what size) Cut into bars when cool Better the longer it is kept .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Subject: RECIPES...... Date: Sun, 21 Feb 1999 13:56:33 EST Sunday Morning Brunch 10 oz sharp Cheddar cheese, grated 6 slices bread, cubed 1 1/4 lb country sausage 3 cups milk 9 eggs 2 tsp salt 2 tsp dry mustard dash of red pepperFry the sausage and crumble up like hamburger. Drain. Beat the eggs, milk and seasonings. Use an oblong casserole and begin layering in this order: first layer is bread cubes, then the sausage and top with grated cheese. Pour the egg mixture over the top and chill overnight. The next morning bake at 350 degrees for about 45 minutes. This should serve six hungry people or ten dainty eater ******************************BREAKFAST CASSEROLEIngredients : 3 c. cubed bread 3 c. cubed ham or fried sausage 3 c. grated cheese 2 tbsp. melted butter 1 tsp. dry mustard 1 tbsp. flour 6 eggs 3 c. milk Preparation : Temperature at 350 degrees for 1 hour. Make at least 8 hours before baking. Place first 3 ingredients in 9x 13 inch pan. Combine flour and mustard, sprinkle over bread crumbs. Beat eggs, butter and milk, pour over bread mixture and refrigerate, bake uncovered. ******************************(Pillsbury Fast & Healthy Cooking Vol. 8 No. 1) Hash-Brown Potato Bake Prep time: 10 min Ready in 45 min 1/3 c nonfat sour cream 1 tbsp all purpse flour 1 (8 oz) carton (1 c) refrigerted or 3 tbsp finely chopped onion frozen fat-free egg product, thawed 1/4 tsp salt 1/8 tsp pepper 4-6 drops hot pepper sauce 3 c refrigerated shredded hash-brown 3 oz (3/4 c) shredded reduced-fat potatoes* cheddar cheese 1 (8 oz) pkg frozen sausage-style breakfast links, cut into 1/2 inch slicesHeat ove to 350F. Spray 8-inch square (2 qt) baking dish w/ non-stick cooking spray. In Large bowl, combine sour cream & flour; blend well. Add egg product, onion, salt, pepper, & hot pepper sauce; mix well. Stir in all remaining ingredients; mix well. Pour into sprayed baking dish. Bake at 350F for 25-35 min or until casserole is puffed & golden brown and center is almost set. If desided, sprinkle w/ paprika before serving. 4 Servings. TIP: * If desired, 3 cups lighly packed frozen shredded hash-brown potatoes can be substituted for refrigerated potatoes. Place in colander or strainer; rinse w/ warm water until thawed. Drain well; pat dry with paper towels before adding to egg product mixture. ******************************BANANA COOKIES 1 1/2 c. flour 1 egg 1/2 tsp baking soda 1 c. mashed banana 1 tsp salt 1 tsp vanilla 1/2 tsp nutmeg 1 1/2 c. quick oats 3/4 c. butter or margarine 1/2 c. walnuts (opt) 1 c. sugarMix first 4 ingredients. Set aside. Cream butter and sugar. Add egg, mix well. Add banana and vanilla. Mix in dry ingredients. Stir in oats and nuts (if desired). Refrigerate for 30 minutes. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12 to 14 minutes. ******************************PEANUT BLOSSOM COOKIES1 3/4 c. all purpose flour 1/2 c. peanut butter 1 tsp soda 1 egg 1/2 tsp salt 2 Tbsp milk 1/2 c. sugar 1 tsp vanilla 1/2 c. brown sugar, packed 48 milk chocolate 1/2 c. shortening candy kissesCombine all ingredients, except candy, in a large mixing bowl. Mix on lowest speed in mixer until dough forms. Shape dough into balls using a rounded teaspoon for each. Roll balls in sugar, if desired. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Top each cookie immediately with a candy kiss. Press down firmly so cookie cracks around the edge. ******************************Coco Wheat Cookies3/4C Margarine (Softened) 1C Sugar 1/2C Peanut Butter 1/2C Banana (One Mashed) 11/2C Flour 1tsp Salt 1/2tsp Soda 1tsp Baking Powder 1/2tsp Nutmeg 3/4tsp Cinnamon 1C Coco WheatsCream margarine and sugar. Add peanut butter and mashed banana to sugar mixture. Sift dry ingredients in a separate bowl and add slowly to creamed mixture. Blend until dry ingredients are moist. Drop onto greased cookie sheet and bake for 10-12 minutes at 350 degrees. Makes about 48 medium sized cookies. ******************************Italian breadcrumbsCoat scallops in buttermilk, then roll in breadcrumbs. Spread over baking sheet which has been sprayed w/ PAM. Bake at 450° for 10 - 15 minutes, or til golden brown & firm when pressed. Serves 2 POINTS: 3 167 Calories, 0 gr Fiber, 1.6 gr Fat ******************************Butterfinger Cupcakes 3/4 c skim milk 2 tsp vinegar 1 c plus 1 tbsp all-purpose flour divided 3/4 c sugar 1/4 c cocoa (baking kind) 1/2 tsp baking soda 1/4 tsp salt 2 tbsp oil 2 tbsp applesauce 1 egg 1/2 tsp vanilla 1/2 pkg (8oz) fat-free cream cheese 1 piece (.75 oz) fun size Butterfinger candy 1 tbsp confectioner's sugar 12 Butterfinger BB's candies (opt) In 1 cup measure mix milk & vinegar. Preheat oven to 350°. In bowl mix 1 cup flour, granulated sugar, cocoa,soda & salt. Add oil, applesauce, egg, vanilla & milk mixture. Beat until blended, about 2 minutes. Spoon batter into muffin tins, lined w/ cupcake papers, filling each half full. Bake until springy to touch, 20-25 minutes. Remove from pans & cool on racks 30 minutes. In bowl mix cream cheese, Butterfinger (broken into pieces) confectioners sugar & remaining 1tbsp flour. Beat w/ electric mixer 1 minute. Spread on top of cup cakes. Top each w/ 1 Butterfinger BB's candy if desired. Makes 12 cupcakes. POINTS: 3 Per cupcake (146 Calories, 3 g Fat, ? Fiber, 148 mg sodium) ****************************** * LOW FAT CARAMEL BARS 1 1/2 + 1/4 C flour, divided 1 3/4 C quick cooking oatmeal 3/4 C firmly packed brown sugar 1/2 t baking soda 1/4 t salt 1 pound pitted dates 1/2 t vanilla extract 2 T canola oil 3/4 C mini chocolate chips 1/2 C fat-free caramel frostingPreheat oven to 350 Coat 13x9 baking pan with cooking spray Combine dates and 1 1/2 C wqter in saucepan cooking over low heat 10-15 mins Transfer to food processor and puree till smooth Add vanilla and puree 1 minute Add date mixture, oil, and 2 T water to flour mixture Combine with hands until evenly moistened Set aside 1 C flour mixture for topping Press remainder evenly into bottom of pan Bake 10 minutes and let cool 10 minutes Sprinkle cooled crust with chocolate chips Stir remaining flour into caramel topping and drizzle over chips within 1/2" of edges of pan Sprinkle with reserved oatmeal mixture Bake 10 minutes then cool and cut into bars Makes 32 bars Per bar: 122 calories, 2 g protein, 3 g fat, 0 mg chol, 23 g carbs, 97 mg sodium ******************************International Favorites Asian Turkey Stir Fry 1 tablespoon vegetable oil 1 bag (16 ounces) any frozen vegetable combination, thawed 1 can (10 3/4 ounces) condensed golden mushroom soup 3 tablespoons soy sauce 1 teaspoon garlic powder 2 cups cubed cooked turkey or chicken 4 cups hot cooked rice1. In a medium skillet over medium heat, heat oil. Add vegetables and stir fry until tender crisp. 2. Add soup, soy sauce and garlic powder. Heat to a boil. Add turkey and heat through. Serve over rice. Makes 4 servings. Tip: To thaw vegetables, microwave on HIGH 3 minutes .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Sopa De Lima (Lime Soup) 3 corn tortillas -- cut in strips vegetable oil -- for frying 2 chicken breasts 1 small onion -- chopped 2 cloves garlic -- chopped 6 black peppercorns 1 2 in stick cinnamon 8 whole allspice 1 tablespoon fresh oregano -- chopped 4 cups chicken broth 1 tomato -- peeled and chopped 2 tablespoons lime juice 1 green new mexican chile -- roast, peel, chop 4 lime slices chopped cilantro -- for garnishThis delicate soup from the Yucatan is popular throughout all ov Mexico. Mexican limes, or Key limes, differ from the Persian limes that are common in the United States in that they are smaller, a darker green, and are more tart than sweet. Although they are preferred, any lime can be substituted. Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm. Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid. Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot. To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve. ****************************** ** Mary's Fruit Medley 1 can peach pie filling(21oz) 2 (15oz)cans fruit cocktail,drained 1 (20oz) can pineapple chunks,drained 1 (15oz) can Mandarin oranges,drained 3 medium firm bananas,slicedIn a large bowl, combine pie filling and canned fruits. Cover and chill. Stir in bananas just before serving. Serves 12 ****************************** ** Minestrone Soup1 1/2 cups dry navy beans 9 cups water 2 medium carrots -- sliced 6 slices bacon 1 large onion -- chopped 2 stalks celery -- chopped 1 clove garlic -- minced 2 16 oz. can tomatoes -- undrained and cut up 2 cups finely shredded cabbage 2 medium zucchini -- sliced 2 teaspoons salt 1 teaspoon dried basil -- crushed 1/2 teaspoon ground sage 1/4 teaspoon pepper 1 1/2 cups elbow macaroni or small shell pasta Grated Parmesan cheese -- for garnishRinse beans. In Dutch oven or kettle, combine beans and the water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. {Or soak beans in the water overnight in a covered pan.} DO NOT DRAIN. Add carrots. Cover and simmer 2 1/2 to 3 hours. Meanwhile, in a skillet, cook bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook onion, celery, and garlic in reserved drippings till vegetables are almost tender; drain. Add to beans along with undrained tomatoes, cabbage, zucchini, salt, basil, sage, and pepper. Bring to boiling; stir in noodles. Reduce heat and simmer 20 minutes more or till noodles are tender. Stir in crumbled bacon. Top each serving with grated Parmesan cheese, if desired. ****************************** ** Minute Minestrone Soup1/4 cup chopped onion 1 medium zucchini -- sliced 2 tablespoons butter or margarine 1 9 oz. pkg. frozen baby lima beans 2 cans beef broth 1 16 oz. can tomatoes -- undrained and cut up 1 cup water 1/2 cup broken vermicelli -- uncooked 1 tablespoon grated Parmesan cheese 1/4 teaspoon basil leaves 1/4 teaspoon pepper 1/8 teaspoon garlic salt Dash cayenne pepperIn large saucepan over medium heat, saute onion and zucchini in butter until vegetables are crisp-tender. Remove frozen lima beans from pouch; add to sauteed vegetables. Stir in remaining ingredients. Simmer, stirring occasionally, about 15 minutes or until vermicelli is tender but still firm. ******************************BEEF PATTIES1 1/2 lb ground beef 1 1/2 tsp salt 1/3 c. (1 slice) fine, dry bread crumbs 1/4 tsp pepper 1/4 c. grated onions 2 Med-size apples (about 1 1/2 c shredded) 1 1/2 tbsp worcestershire sauce 2 tbsp fat1) set out a large heavy skillet. 2) combine ground beef, bread crumbs, onion & worcestershire sauce and a mixture of salt & pepper lightly. 3) Wash, quarter, core, pare, & shred apples. 4) Mix lightly & thoroughly w/ meat. Shape into 6 patties, about 3/4 inch thick. 5) Heat fat in skillet. 6) Add patties & brown both sides over med heat, turning occasionally. Allow 10 - 15 min for cooking. Drain off any excess fat that accumulates. ******************************Pepper Chicken1 Kg Chicken, cleaned and cut 3 tbsp ground pepper 6 green chillies, cut lengthwise 1/4 tsp turmeric 2 large onions, sliced 1-2 tsp vinegar 1/2 tsp ginger and garlic paste salt to taste cooking oil (5-6tbsp) Fry onions in a large pan until brown. Add the ginger/garlic paste and fry for a minute. Next, toss in the green chillies, pepper, turmeric,salt and vinegar. Mix the spices well. Add the chicken pieces and a little water. Mix well and cook covered till done. Serve hot ******************************Hungarian Stuffed Peppers1 sm onion diced (1/4 cup) 1 Tbl butter 1/4 cup rice 1 1/2 cups water 1 lb ground round or chuck 1 tea. salt 1/4 tea pepper 6 med sz green peppers 1/4 cup butter 2 Tbl flour 2 tea sugar 1 1/2 cups tomato puree 2 tomatoes peeled and quartered (I use a can of stewed tomatoes sometimes two) Saute onion in the 1 Tbl butter until soft in a large skillet. Add rice; cook over low heat, stirring constantly, 1 minute. Stir in 1/2 cup of the water; cook until rice is almost tender (about 10 min). Remove skillet from heat; add meat, 1/2 tea of the salt, 1/8 tea of the pepper, mix thoroughly. Wash green peppers; cut off tops; scoop out seeds and membranes. Stuff loosely with rice meat mixture. Melt the 1/4 cup butter in small heavy kettle. Stir in flour, sugar, 1/2 tea salt and 1/8 tea pepper. Slowly stir in tomato puree, remaining 1 cup water and tomatoes. Simmer over low hear, stirring constantly until sauce is smooth. Stand filled peppers upright in the tomato sauce; cover. Simmer over low heat until the peppers are tender, about 1 hour. Serve with crusty french bread. Makes 6 servings. ****************************** ** BY THE SLICE PIZZA 1 (8oz) pkg refrigerated cresent rolls 1 (8oz) can pizza sauce 1/4 c grated parmesan cheese 1 c shredded cheeseunroll crescent rolls. Divide along short performations to from 4 rectangles. Pat the diagonal performations together to seal seam. Place them on a baking sheet 375F for 10 min. Sprinkle Parmesan cheese over rolls. Top w/ pizza sauce. Top w/ desired toppings. Sprinkle pizzas w/ shredded cheese. Bake 6 - 7 min. ****************************** ** Asparagus Au Gratin 3 14-1/2oz cans asparagus tips 2 3oz cans mushrooms 6 hard cooked eggs, chopped 12 thinly sliced ripe olives 1 TBS finely dices onion 1/3 cup seasoned bread crumbs 3 TBS butter 3 TBS flour 1 1/2 cups whole milk salt and pepper to taste 1 cup shredded cheddar cheese paprikaMake cream sauce with butter, flour and milk. Add onion, salt and pepper. In a 2qt casserole, layer asparagus, eggs, olives, cheese, mushrooms, cream sauce. End up on top with thin coating of cream sauce. Sprinkle with bread crumbs and cheese, garnish lightly with paprika. Bake in 350 degree oven until bubbles and thrroughly heated. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Parsley Biscuits Ingredients: 2 cups (10 oz) all-purpose (plain) flour 1/2 teaspoon salt 1 tablespoon baking powder finely shredded zest of 1 lemon 3 tablespoons finely chopoped fresh parsley 1/2 cup vegetable shortening 1/2 cup (2 fl oz) heavy (double) cream Cooking Instructions: Preheat oven to 425º. Grease 1 or 2 baking sheets or pans and set aside. In bowl, stir together flour, salt, baking powder, lemon zest and parsley. Add the shortening, and using a pastry blender, fingertips or 2 knives, mix together until the mixture resembles oatmeal. Add the milk and cream and, using a fork, mix together until mixture forms a mass and holds together. Gather up the dough into a ball, place on a floured board and knead a few times. Flatten dough with your hands (or roll it out with a rolling pin) until it is 3/8 - 1/2 inch thick. Using round cutter or glass 2 to 2 1/2 inches in diameter, cut out as many biscuits as possible. Place on the prepared pan(s) about 1/4 inch apart. Place in the oven and bake until golden and light, about 15 minutes. Serve hot. Makes 20 to 24 biscuits ****************************** * Orange Pecan Muffins 1 1/4 cup all purpose flour 1 teaspoon salt 1 1/2 teaspoon soda 3/4 cup sugar 4 large oranges water 2 eggs,beaten 1/2 cup vegetable oil 4 1/2 cups raisin bran cereal 1 cup chopped pecansIn a large mixing bowl,combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds;puree in food processor. If necessary,add enough water to equal 2 cups. Stir oranges,eggs,oil,cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375 degrees for 20-25 minutes. ****************************** * (Tigers Recipe List) "Quick Sour Pumpernickel Starter1 1/2 cups Milk 2 cups Rye Flour 2 Tbs Gluten 2 tsp yeastAdd the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours. 1/4 cup Coffee 2 Tbs Vegetable oil 1/4 cup Molasses 1/4 cup Sugar 2 Tbs Unsweetend Cocoa 1/2 tsp. Salt 2 tsp. Caraway or Fennel seed 1 cup Whole wheat flour 2 Tbs. Gluten (Optional) 1 1/3 cup Bread Flour 1/4 cup Raisins (optional) Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour 800-827-6836 If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready, roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350. Makes about 15 rolls. ****************************** * Creative Casseroles (MasterCook) Crab Casserole 1 pound crabmeat 1 1/2 cups white sauce 1/2 teaspoon tabasco 2 eggs -- separated & beaten parsley or green pepper salt/pepper to tasteSeparate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. ****************************** * (MasterCook)Crawfish Casserole 1 package (8 oz.) cream cheese -- cubed 1 stick margarine 2 tablespoon margarine 2 pound peeled crawfish tails 1 lg onion -- chopped 1 lg bell pepper -- chopped 1 package (8 oz.) fresh mushrooms -- slic 1 (10 3/4oz.) cream of mushroom soup 1 cups cooked rice -- (1 to 2) 1 tablespoon garlic powder -- or to taste 1/2 teaspoon red pepper 3 dashes white pepper 1 1/2 cup grated velvetta cheese 1 cup canned fried onion ringsIn a double broiler, melt stick of butter and add cubed cream cheese. Stir over low heat until cheese is melted. In seperate skillet, melt 2 tablespoons margarine and saute' crawfish tails, onions, bell pepper and mushrooms until seasonings are limp. Add the mushroom soup and cooked rice. Stir in garlic powder and peppers. Add the cream cheese and margarine mixture to crawfish mixture. Stir and check for seasoning. Put in greased casserole. Top with grated Velvetta cheese and fried onion rings. Bake in 350* oven for 30 minutes or until bubbly. Freezes well. Shrimp also can be substituted for the crawfish. (wrv) ******************************(MasterCook) Louisiana Crawfish Quiche 1 pound crawfish tails 1 cup fresh mushrooms -- sliced 1 cup green onions -- chopped 1/2 cup butter -- melted 4 eggs -- well-beaten 1/2 cup half 'n half or light cream 1 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon nutmeg 1 cup mozzarella -- shredded 1 9" pie shell -- unbakedSaute mushrooms and green onions in butter until tender. Set aside. In large bowl, combine eggs, milk, salt, dry mustard, nutmeg and cheese. Fold in crawfish, mushrooms and onions. Pour mixture into pie shell. Bake at 400~ for 15 minutes. Reduce heat to 300~ and continue to bake for 30 minutes or until knife inserted in center comes out clean. Allow to stand 5 minutes before serving. ****************************** *CROCKPOT VEGETABLE SOUP 2 lb. stew meat, cut up in sm. pieces 1 can sliced carrots 1 can sliced potatoes 1 can tomatoes, cut up 1 can corn 1 c. frozen peas 1 c. frozen lima beans 2 (10 3/4 oz.) cans tomato soup 1 onion, sliced 1 tsp. salt Dash of pepper 1 1/3 c. water 1 bay leafCombine all ingredients in a crockpot. Cover and cook on low 8-10 hours. Serves 8-10. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----Little Devils Cookies 1 package devil's food cake mix 1 stick butter or margarine, melted,cooled 3/4 cup creamy peanut butter 1 (7- to 7-1/2-oz.) jar marshmallow creme Combine melted butter and dry cake mix. (Let butter cool down a couple of minutes before adding to dry mix. The mixture should be crumbly. If the butter is too hot, the result will be a sticky mass rather than a crumbly mixture.) Reserve 1-1/2 cups of this mixture for topping. Pat remaining crumb mixture into an ungreased 13x9x2-inch pan. Combine peanut butter and marshmallow creme and spread evenly over crumb mixture in pan. Crumble reserved 1-1/2 cups of cake mixture over the peanut butter/marshmallow creme layer. Bake 20 minutes at 350 degrees. Let cool, cut into bars and serve. (Makes 3 dozen 1-1/4-inch bars) .- - - - - - - - - - - - - - - - - - - ------------COCONUT COOKIES8 squares sweet chocolete 1 cup coconut 2 cups sugar 2 cups flour 2 tsp. baking powder 4 egg yolks 4 egg whites, beaten stiff 1 tsp. vanillaMix together and drop by teaspoonful on a greased cookie sheet. Bake at 350F for 10-12 minutes. .- - - - - - - - - - - - - - - - - - - -Lemon Crumb Bars1 (18 1/4-oz.) package lemon or yellow cake mix 1/2 cup (1 stick) butter or margarine, softened 1 egg plus 3 egg yolks 2 cups finely crushed saltine crackers (1/4-lb) 1 (14 oz) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup ReaLemon® Lemon Juice from ConcentratePreheat oven to 350°. In large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs. Reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan. Bake 20 minutes. With mixer or wire whisk, beat 3 egg yolks Eagle Brand and ReaLemon. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool. Cut into bars. Store covered in refrigerator.Here's a simple breakfast or brunch recipe: Cheese Danish: 2 packs of refrigerator crescent rolls 3/4 c. sugar 1 t. vanilla 1 egg, separated 2 (3oz.) packs of cream cheese Lay 1 pack of rolls in bottom of 13x9 pan and press edges together. Bake per package directions. Cool. Beat sugar, vanilla, cream cheese and egg yolk and spread over baked rolls. Cover with second pack of rolls. Spread with egg white. Bake at 350 for 30-35 min.Have you tried dipping Ritz crackers in chocolate flavored with Mint. No need to ration your Girl Scout Thin Mints...make them yourself. _______________________ Triple Chocolate Mess1 package chocolate cake mix(any) 1 pint sour cream 1 pkg. instant chocolate pudding(any size) 1 6oz. bag chocolate chips 3/4 c. oil 4 eggs 1 c. water Spray crockpot with non-stick spray. Mix all ingrediants. Cook on low for 6-8 hours Try not to lift the lid. Serve with ice cream. I tried this with low fat cake mix, sour cream and fat free pudding. It turned out great! It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fidge for a while. Just heat and serve.-=--=-=-=-=-=-=-=-=-=-=-=Cherry Crisp1 can (21 oz) cherry pie filling 2/3 cup brown sugar 1/2 cup quick-cooking oats 1/2 cup flour 1 teaspoon brown sugar 1/3 cup butter, softened Lightly butter a 3 1/2-quart crockpot. Place cherry pie filling in the crockpot. Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.TipsWhen spreading pizza dough, rub olive oil on your hands to prevent sticking. Add a tablespoon of olive oil to water when cooking pasta to prevent it from sticking to the pot. Toss cooked pasta with a tablespoon of olive oil immediately after draining to keep it from sticking together.______________________________________Peanut Butter and Jelly Cookies Lowcal1/3 cup red-calorie margarine, softened 1/4 cup creamy peanut butter 3/4 cup granulated brown sugar 1/4 cup egg substitute, thawed 1 teaspoon vanilla extract 1-3/4 cups all- purpose flour 1/2 teaspoon baking soda 1/2 cup plus 1-1/2 tablespoons grape jelly or strawberry jam Beat margarine and peanut butter at medium speed of an electric mixer until fluffy; gradually add sugar; beat well. Add egg substitute and vanilla; beat well. Combine flour and soda in a small bowl; stir well. Gradually add flour mixture to creamed mixture; mix well. Shape dough into 56 (1-inch) balls. Place balls, 2 inches apart, on ungreased cookie sheets; flatten cookies in a crisscross pattern with a fork. Bake at 350 degrees for 9 minutes or until lightly browned. Cool slightly on cookie sheets. Remove from cookie sheets, cool completely on wire racks. Place about 1 teaspoon jelly on bottoms of half of cookies; top with remaining cookies. Yield: 28 cookies (85 calories per cookie.) Cool down _____________________________________ Dutch Apple Pie Diabetic1/4 cup Flour 1/2 cup Quick cooking oats 1/2 tsp. Cinnamon 5 cups Sliced baking apples Sweetener equal to 1/2 cup sugar Pie crust for 1 crust pie 1/2 cup Unsweetened frozen apple juice concentrate TOPPING: 1/4 cup flour 1/2 cup quick cooking oats Sweetener =to 1/2 c brownsugar 1 tsp. cinnamon 1 pk Sugarfree instant vanilla pudding mix 1/2 cup butter or margarine Mix flour, oats, cinnamon, and sweetener with a fork. Pour over sliced apples and mix well. Pour apple juice over top of apples and mix well again. Put apple mixture in pie crust; set aside. For topping: mix dry ingredients with fork. Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples. Bake at 400 degrees for 45-55 minutes. Food exchange: per serving 2 bread, 3 fat, and 1 fruit exchange Nutrition: 251 calories, 12 grams of fat, 283 mg. sodium, 5 mg. cholesterol per serving. .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ----February 14...Valentines Day 1999 Happy Chocolate Month!Boogie Woogie Cookies A Pillsbury Bake-Off winner! 2 cups all-purpose flour 1/3 cup unsweetened cocoa 1 teaspoon baking soda 1 teaspoon salt 1 square (1 oz) semisweet chocolate, chopped 1/3 cup strong coffee 1 cup (2 sticks) butter, softened 1 cup granulated sugar 1 cup brown sugar, firmly packed 2 teaspoons vanilla extract 2 large eggs 1 cup pecans, chopped 1 cup semisweet chocolate chips 1 cup M&M mini baking pieces 2 cups rolled oats Heat oven to 350 F. In medium bowl combine flour, cocoa, baking soda, and salt; set aside. Melt the 1-oz. square of chocolate in the coffee (in the microwave on High this should take less than 1 minute). In large mixing bowl, beat together butter, sugars, vanilla, and coffee/chocolate mixture. Beat until creamy. Add eggs one at a time, beating well after each addition. With mixer set on low speed, add dry ingredients and mix well. Stir in nuts, chocolate chips, M&Ms, and oats. Drop by heaping tablespoons onto cookie sheet. Bake 10 to 12 minutes. Let cool on cookie sheet 2 to 3 minutes, then transfer to wire rack to cool completely. .- - - - - - - - - - - - - - - - - - - ----------------Triple Chocolate Fantasy Bars1 (18 1/2-ounce) pkg. chocolate cake mix 1/4 cup vegetable oil 1 egg 1 cup chopped nuts 1 (6-oz) package semi-sweet chocolate chips 1 teaspoon vanilla extract Dash salt 1 (14-ounce) can Eagle® Brand Creamy Chocolate Sweetened Condensed Milk (NOT evaporated milk)Preheat oven to 350F. In large mixer bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13x9-inch baking pan. In small saucepan, combine Eagle Brand with remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust. Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until bubbly. Cool thoroughly. Cut into bars. Store loosely covered at room temperature. Option: For "Double Chocolate Fantasy Bars", use Original Eagle Brand Sweetened Condensed Milk instead of Eagle Brand Creamy Chocolate. Proceed as above. ~~~~~~~~~~~~~~~ <A HREF="http://www.redlobster.com/recipes.html">Red Lobster - Recipes</A>Hot Crab Dip 8 Oz cream chesse (at room temperature) 1 T milk 1 T chopped onion 1 1/2 tsp horseradish 7 oz crabmeat (like the clear plastic ones in the deli....sometimes comes in 6 oz......that's okay)Mix together. Sprinkle with breadcrumbs and paprika. Bake for 15 mins at 375 degrees. Great to dip with crackers and certain chips!!!!! ******************************Barbecued Chicken Wings 35 chicken wings -- tips removed 1 stick butter 1 cup brown sugar 1/2 tablespoon sauce 1/2 cup dry red wine 2 teaspoons dry mustard 2 large garlic cloves -- crushed 1/4 cup fresh lemon juice fresh ground pepper to tastRequires marinating and long cooking time but it is simple. Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken. Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving. ******************************Orignal Buffalo Wingsoil for frying or baking 2 pounds chicken wings -- dis-jointed tips 1/4 cup butter 1/4 cup hot pepper sauce 1 tablespoon vinegar 1/2 cup blue cheese dressing;chunky 6 stalks celery -- cut into 3" dipping sticksIF DEEP FRYING, PLACE OIL IN A LARGE SKILLET AND HEAT TO 400 DEGREES. PLACE WINGS IN HOT OIL AND COOK 12 TO 14 MINUTES OR UNTIL GOLDEN BROWN. OR PREHEAT OVEN TO 450 AND PLACE 1/4 CUP OIL IN A 9 X 13 BAKING PAN. PLACE CHICKEN IN PAN AND BAKE FOR 30 TO 35 MINUTES OR UNTIL CRISPY. MEANWHILE, IN A MEDIUM SAUCEPAN, MELT BUTTER AND ADD HOT SAUCE AND VINEGAR. MIX WELL. SET ASIDE. WHEN WHINGS ARE COOKED, REMOVE FROM SKILLET OR OVEN, PLACE WINGS IN A PLASTIC CONTAINER AND ADD SAUCE. COVER AND SHAKE VIGOROUSLY UNTIL WINGS ARE COATED WELL. REMOVE WINGS TO A SERVING TRAY AND GARNISH WITH BLUE CHEESE DRESSING AND CELERY STICKS. *COOK'S NOTE* FOR A HOTTER SAUCE, ADD 1/2 TEASPOON OF CAYENNE PEPPER TO THE BUTTER, HOT SAUCE AND VINEGAR. FOR MILDER USE FAVORITE BARBECUE SAUCE INSTEAD OF HOT SAUCE. ****************************** ** DILL SHRIMP 1 cup mayonnaise 1/3 cup lemon juice 1/4 cup sugar 1/2 cup sour cream 1/4 cup red onions, sliced & diced 2 tbsp. chopped fresh dill 2 lbs. cooked med. shrimp (tails removed)Mix all together in a large bowl. Stir in shrimp, cover and refrigerate overnight. Soooo Easy, and Soooo Good. I tripled the recipe and they ate it all! ****************************** ** Chicken & Pasta Chowder 3 boneless skinless chicken breast halves -- cut in 1"pieces 1 medium onion -- chopped 2 cloves garlic -- minced 2 cans (14 1/2 oz) chicken or vegetable broth 1 teaspoon dried basil leaves 1/2 teaspoon salt 3/4 cup uncooked rotini 1 package (1 lb.) frozen broccoli, carrots, -- cauliflower 4 cups skim milk 1/2 cup all-purpose flour 1/2 medium red bell pepper -- chopped 1/4 cup shredded fresh Parmesan cheeseSpray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium heat until hot. Add chicken, onion and garlic; cook 4-6 minutes or until onion is tender, stirring occasionally. Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally. Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well. Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil, stirring frequently. Reduce heat to medium; cook 3-5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally. To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese. Makes 6 servings ******************************Pea and Cheese Salad 1 1/2 cups tiny green peas 1/2 cup diced cheddar cheese 1/2 cup diced onion 1/2 cup diced red bell pepperCombine all ingredients,toss well. Chill and serve ****************************** Stuffed Pears 1/2 cup chopped celery 1 cup coconut 1 cup chopped pecans 1/2 t. salt 1 small carton cool whip 3 T. miracle whip Pears Mix all ingredients and use to top pear halves. ****************************** Pickled Black Eyed Peas 2 (1lb) cans black-eyed peas,drained 1 onion sliced thinly 1/2 cup olive oil 1/4 cup wine vinegar 2 cloves garlic,mashed 1 Tablespoon Worcestershire sauce 1 teaspoon salt 1 bay leaf pepperPut peas and onions in bowl. Combine other ingredients in a saucepan. Bring to a boil and pour over peas. Refrigerate for several hours. Serves 8****************************** BBQ Lamb Ribs14 lb lamb breast, cut in riblets 1 c salad oil 2 ga barbecue sauce 1 salt 1 pepperPreparation: Cut the lamb breast into riblets. Cut lengthwise with a hand meat saw or power saw about 1 1/2 to 2 inches wide the full length of the breast. Then cut crosswise into 3 inch lengths. Prepare the barbecue sauce. Preheat oven to 375F-190C Procedure Place the salad oil in the braiser and heat. Add the riblets and brown thorouthly. Turn occasionally with a kitchen fork.Pour the prepared barbecue sauce over the riblets. Cover braiser and place in preheated oven.Bake until the riblets are tender. Stir frequently to avoid scorching or sticking. Do not overcook, they will be lacking in appearance when served. Remove from the oven and check the seasoning.Place in a steam table pan. Dish up 2 riblets per portion. Accompany with baked rice. ******************************RUMP ROAST) 1 RUMP ROAST, 4 OR 5 LBS. TONY CHACHERE'S SEASONING (If not available, use a good Seasoning Salt.) PEPPER TO TASTE GARLIC, GREEN ONIONS, GREEN PEPPER AS NEEDED FOR INSERTING INTO ROAST OR FOR SEASONINGSPreheat oven to 250 degrees. Season roast generously with pepper and seasoning salt, no other salt. Stick knife deep down into the roast in 10 or 12 different places. Stretch opening by placing index finger into perforation. Insert garlic clove halves, green pepper strips, whole green onions and whatever else you like into roast to enhance the flavor. Place roast on a rack and into a roasting pan. Add ½ cup water to bottom of roaster. Cover and bake 4 hours at 250 degrees. Do not open the oven until cooking time is up. After 4 hours, test with fork for tenderness. If not tender, continue cooking until it is. Remove from pan and set aside. Save the drippings.ROAST GRAVY, MY WAY 4 TABLESPOONS FLOUR ½ CUP COLD WATER 1 CAN (10 ½ OZ.) BEEF BROTH OR 2 BEEF FLAVORED BOUILLON CUBES DISSOLVED IN WATER SALT, PEPPER, AND RED PEPPER TO TASTETo make gravy, pour off about half of the accumulated drippings in the bottom of the roaster. Place roaster on top of the stove over a medium heat. Mix flour and cold water. Slowly pour the mixture into the pan drippings. Stir and heat until it starts to boil and thicken. Add beef broth or bouillon cubes which you have dissolved in water. Season with salt, pepper, and red pepper to your liking. You may not need salt as the seasoning salt is already salty. When it gets as thick as you want, remove from heat. ******************************Salmon with Peaches 3 Tablespoons butter 1/2 cup flour 6 oz salmon fillet 1 wedge of lemon or lemon juice Salt and white pepper 1/4 cup sliced fresh mushrooms Pinch of minced garlic 3 Tablespoons brandy 1/2 cup heavy cream (light cream works fine) 1/2 teaspoon Dijon mustard 1/2 fresh peach, peeled and slicedDust salmon lightly with flour. Heat butter in skillet; put the salmon in and season lightly with salt, pepper, and lemon juice. Brown slightly on one side; turn and add the mushrooms and garlic. Let the second side brown, while moving the pan to keep the fish from sticking. Add the brandy to the pan and deglaze the bottom. Add cream, mustard, and peaches. Swirl the pan in a circular motion to mix the mustard and cream. The salmon is usually done when the cream is blended. Remove the salmon, pour the sauce on top and arrange the peaches attractively. ******************************Sausage & Peppers with Pasta 1 Tbsp. olive or vegetable oil 1 tsp. finely chopped garlic 1 lb. sweet Italian sausage, sliced diagonally into 1-inch pieces 1 c. sliced onion 2 medium red or green peppers, cut into thin strips 2 1/2 c. water 1 pkg. Lipton Pasta & Sauce- Herb Tomato Pepper to tasteIn large skillet, heat oil and cook garlic over medium heat 30 seconds. Add sausage and cook over medium-high heat 5 minutes or until browned, drain. Add onion and peppers and cook, stirring frequently, 7 minutes or until vegetables are tender; drain. Add water and bring to a boil. Stir in pasta & herb tomato sauce and continue boiling over medium heat, stirring occasionally, 12 minutes or until pasta is tender; add pepper. Makes about 4 servings.******************************PINEAPPLE CASSEROLE2 cans (20oz each) crushed pineapple 1/2 cup sugar 2 tbs all-purpose flour 3 eggs, beaten 4 slices bread, crusts removed, buttered and cubedDrain pineapple, reserving 1 cup juice. In a mixing bowl, combine pineapple and juice with sugar, flour, and eggs; mix well. Spoon into 2-qt baking dish; top with bread cubes. Bake at 350° F., uncovered, for 45-50 minutes or until set and browned. Serve as a side dish with ham or poultry. Serves 8. ******************************Stuffed Shells with Broccoli Serves 6 24 Jumbo Shells, uncooked 1 10-oz. package frozen chopped broccoli, thawed 1 cup part-skim ricotta cheese 1/2 cup shredded Swiss cheese 1 tbsp. shredded onion 2 14 1/2-oz. cans crushed tomatoes 1/2 tsp. dried basil 1/2 tsp. dried oregano Salt and freshly ground black pepper to tastePrepare pasta according to package directions; drain. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375º F for about 25 minutes until heated through, and serve. ****************************** Scalloped Sweet Potatoes Ingredients: 6 medium-large (about 2-1/2 to 3 lbs.) sweet potatoes or yams 4 tbsp. cold unsalted butter, cut into bits 1-1/2 cups grated sharp cheddar cheese Salt to taste Freshly ground black pepper to taste 1-1/4 cups low-fat milkPreheat the oven to 425 degrees. Lightly butter a 10 x 10 x 2 inch or other large, shallow baking dish. Peel the sweet potatoes and cut them in half lengthwise, then slice them into paper-thin half-moons. Spread half the sliced potatoes in the bottom of the baking dish. Sprinkle with half the butter bits and grated cheese, and season with salt and pepper. Spread the remaining sweet potato slices on top, then the remaining butter and grated cheese. Slowly pour the milk into the corner of the dish, then gently shake the dish to distribute the milk. Cook, uncovered, 45 minutes, or until the potatoes are tender when pierced with a knife. Let sit 10 minutes before serving. ******************************White Beans with Carrots and Roasted Garlic 1 tsp. olive oil 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and minced 1 cup Great Northern Beans, soaked overnight and drained 7 cups water 1 large sprig fresh rosemary 2 large sprigs fresh thyme 1 1/2 C carrots, peeled and cut into 1/2 inch pieces 8 cloves garlic, roasted and peeled 1 tsp. salt plus more to taste freshly ground pepper to tasteHeat the oil in a large saucepan over medium heat. Add the onin and cook untils oftened, about 5 minutes. Add the garlic and cook, stirring constantly for 30 seconds. Stir in the eans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes. Stir int he carrots and roasted garlic into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with salt and pepper. Makes 4 servings ******************************CREAM CHEESE COFFEE CAKE LOAVES 1/2 cup sour cream 1/4 cup sugar 1/4 cup butter or margarine 1/2 tsp. salt 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110º to 115º) 1 egg, beaten 2 cups flourFILLING 1 package (8 ounces) cream cheese, softened 3/4 cup confectioners' sugar 1 small egg, beaten 1 tsp. vanilla Small pinch saltGLAZE 1 cup confectioners' sugar 1 tbsp. milk 1/2 tsp. vanilla Sliced almonds, toasted1. In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium heat, stirring often, for 5 to 7 minutes until well blended. Cool to room temperature. 2. In a mixing bowl, dissolve yeast in warm water. Add sour cream mixture and egg; mix well. Gradually stir in flour (dough will be soft). Cover and refrigerate overnight. 3. In the morning, combine the filling ingredients until well blended. Turn dough onto a floured surface; knead 5 times. Divide into two equal portions. Roll each portion into a 12x8-inch rectangle. Spread half of the filling on each to within 1 inch of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place seam side down on a greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled in size, about 1 hour. 4. Bake at 375º for 20 to 25 minutes or until golden brown. Cool on wire racks. 5. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds. Store in the refrigerator. Yield: 2 loaves, 12 servings. ******************************Best French Toast in the World!! Try making french toast with Kings Hawaiian bread (some stores carry it some don't, but most of the stores seem to have it by the deli section) the recipe for their "Famous King's Hawaiian French Toast" is on the back of the package. I have found that this recipe is great with any kind of bread, but the K.H. is a very sweet bread and seems to make the recipe even yummier. If you can't find the bread, here is the recipe: 4 Fresh Eggs 1/2 c. Sugar 1/2 tsp. Vanilla 1/8 tsp. Cinnamon (you can use more to your own taste) 1/8 tsp. Nutmeg 1/8 tsp. Baking Soda 1/2 c. Evap. Milk (diluted) ( or substitute regular milk- 1 cup- and it is just as good) 1 tbsp. liq. ShorteningSeparate bread slices and allow to dry out a bit. Blend all ingredients well. Before dipping each slice rapidly on both sides, stir ingredients to keep spices blended. DO NOT SOAK!!! Place dipped bread into a heated skillet, turn when golden brown. To Serve: Sprinkle with powdered sugar and a dash of cinnamon.( Cinnamon sugar is very good also) For a special treat add grated orange rind to ingredients before blending. If you use regualar loaf bread, this recipe will use up almost a whole loaf of bread, which is great to freeze and use for quick breakfasts in the am. ******************************Cookies DROP COOKIES 1 cup sugar 1/2 cup butter 1 egg 1/2 tsp. vanilla 1/2 cup sour cream 1 tsp. soda 1/2 tsp. baking powder 1 cup ground raisins 2 3/4 cups flourCream sugar and butter, add egg, sour cream, flour, soda and baking powder sifted together and raisins. After mixing, let stand 2 hour; then form in small balls. Roll in mixture of one-third cup sugar and 2/3 tsp. cinnamon. Bake at 450 degrees (no time given) ******************************Snickerdoodles1 1/2 C. sugar 2 eggs 1 C. margarineMix above ingredients together. Then add: 2 3/4 C. flour 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. saltRoll dough into small balls. Roll small balls of dough in a mixture of: 2 Tbsp. sugar 1 tsp. cinnamon Bake in oven at 400° for 8-10 minutes. ******************************SNOWBALLS2 cups sifted flour 1/4 tsp baking powder 1/4 tsp salt 1 cup butter, softened 1/2 cup confectioners sugar 1-1/2 cups chopped walnuts 1-lb. confectioners sugar to roll cookies inSift flour, baking powder, and salt. Mix butter with sugar until very light and fluffy. Mix in flour mixture. Stir in walnuts. Refrigerate until easy to handle. Make balls in the palm of your hand by tablespoons. Place on a lightly greased cookie sheet, and bake in a 350F. oven until golden brown, being careful bottoms do not burn. Place confectioners sugar in a large bowl. Take cookies from oven and gently put into bowl. Carefully, they are hot, toss cookies in sugar until they are coated. Makes 50-60 ****************************** 7 Layer Bars 1 1/2 c crushed graham crackers crumbs 1/2 c melted margarine 1 (6 oz) pkg semisweet chocolate chips 1 (6 oz) pkg peanut butter chips 1/2 c mini baking M&Ms 1 small can coconut 1 c chopped pecans 1 can sweetened condensed milkMix melted margarine & graham cracker crumbs. Press gently into a 9x13" pan. Then lay remaining ingredients, in order given & pour sweetened condensed milk over top. Bake at 350° for 25 - 30 minutes. ******************************Caramel-Pineapple Upside-down Cake Makes 2 cakes (lowfat/lowcal) 1 20-oz. can pineapple tidbits in juice, undrained Cooking spray 1/4 cup fat-free milk 1 tbsp. margarine or butter 1 cup canned mashed sweet potatoes or yams 30 small soft caramel candies 1/4 cup vegetable oil 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 3 large egg whites 1 18.25-oz. pkg. light yellow cake mix 1 large eggDrain pineapple in a colander over a bowl, reserving 1 cup juice. Arrange pineapple tidbits evenly in bottom of 2 (9-inch) round cake pans coated with cooking spray. Combine milk, margarine and caramels in a small microwave-safe bowl; microwave at high for 2 1/2 minutes or until caramels are melted, stirring every minute. Pour caramel mixture evenly over pineapple in pans. Combine reserved pineapple juice, sweet potatoes and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes or until well-blended. Pour batter evenly over caramel layer in pans; bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Place a plate upside down on top of each pan, and invert onto plates. Serve cakes warm. Yield: 16 servings (2 cakes, 8 servings per cake). Nutrition: Calories - 258 (25% from fat)/Fat - 7.3g (Sat 2.6g,mono1/5g,poly1/9g)/Protein - 3g/Carbs.- 45.3g/Fiber - 0.8g/Chol.- 15mg/Sodium - 269mg ******************************Lowcal Chicken Fried Steak & Cream GravyFrom the Texas Beef Industry test kitchen 2 cups skim milk 2 Tbsp. egg substitute 2 (4 oz) tenderized round steak or cube steak 2 Tbsp. flour 1 tsp. vegetable oil Salt and pepper to taste Cream gravy - recipe followsCombine skim milk and egg substitute in a shallow bowl. Add meat and marinate for about 30 minutes. Combine flour, salt and pepper in a plastic bag. Take meat out of egg mixture and shake or wipe off excess moisture. Place the meat in the bag, close top and shake to coat with flour. Heat oil in skillet with non-stick surface. Place steak in a skillet over medium-high heat. Brown on one side, turn and brown other side. Remove from skillet and keep warm while making gravy. Makes two servings. Cream Gravy: Combine 1 tablespoon flour and 1 cup skim milk in a jar with a lid; shake until flour is blended. Pour into the skillet in which meat was cooked. Stir to loosen bits of flour stuck to the pan. Cook over low heat until gravy is thickened. Seasoned to taste with salt and pepper. Pour over steak. Serves 2 Nutritional analysis per serving: 341 calories, 14.2 grams fat, 96 milligrams cholesterol, 248 milligrams sodium, 38.5 percent calories from fat.} ******************************Quick & Easy Cheddar Sauce 1/2 c evaporated skimmed milk 2 oz sharp Cheddar cheese, shredded Dash each: Worcestershire sauce, hot sauce, salt & pepperIn small saucepan heat milk to just below boiling point. Remove pan from heat & stir in remaining ingredients. Cook over low heat, stirring constantly, until cheese is melted. Serve over hot cooked veggies or use as dip. Makes 2 servings, 6 tablespoons each. Exchanges per serving: 1½ P/M ******************************Close to no fat chicken salad (Serves two, plus enough to save for a snack) 1 1/2 cups finely chopped cooked chicken 1/2 cup sliced seedless grapes 2 tbsp nonfat Mayo 2 tbsp nonfat plain yogurt 1 tbsp minced sweet onion 1 stalk celery, finely chopped 1/2 tsp salt 1/2 tsp ground cumin (the first time I used 1 tsp. of nutmeg instead, because I didn't have ground cumin. Tried it again with cumin, and both are good. Depends on your tastes.) 3 tbsp toasted slivered almondsMix well. Cover and chill to blend flavors. Serve as a sandwich on bread/rolls of your choice, or as salad in lettuce or tomato cups. Or to be fancy, hollow out hard or Kaiser rolls to make individual bowls to hold the salad. (With Pam or similar spray, lightly coat the inside of the bread bowl so it doesn't soak up moisture from the salad.) Garnish with fresh watercress or parsley. ******************************CRACKER JACKS 15 cups of popped pop corn 1/2 cup butter 1/2 Tsp. salt 1 cup brown sugar(packed) 1/4 cup light corn syrup 1/2 Tsp. baking sodaCook brown sugar, butter, syrup, and salt until bubbly. Continue to cook for 5 minutes. Remove from heat and add baking soda. Stir until foamy. Pour over corn, stir to coat corn. Put coated corn into flat pan and put into 200 degree oven for 1 hour, stirring every 15 minutes. Cool and store in air tight container. ******************************Raisin Puree2 c seedless raisins 6 tb water 4 ts vanillaCombine raisins, water and vanilla in food processor and blend until smooth. ***************************** Red Bell Pepper And Cheddar Cheese Spread1/2 sm onion, quartered 3 lg cloves garlic, peeled 2 ts olive oil 2 red bell peppers 1 1/2 c tillamook cheddar cheese, or 1 other sharp cheddar, 1 grated and packed to measure 1 ds cayenne pepper 2 tb chives, fresh, choppedPreheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. ******************************Roasted Red Pepper Mustard 1 1/2 lb red bell peppers 1/2 c dry red wine 10 drops hot pepper sauce 2 md garlic cloves, halved 1/4 ts cayenne pepper 1 tb coarse kosher salt 3/4 c imported english-style dry -mustard 1 ts crushed black peppercorns 3/4 ts crushed whole allspice 1 1/4 c boiling water 2 tb honey 3/4 c red wine vinegar 1 1/2 ts dried thyme, crumbled 1/2 c sherry vinegar 3 bay leaves 3 tb mustard seed 3 fresh thyme sprigs 2/3 c medium-dry sherryChar bell peppers oven gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand ten minutes. Peel and seed. Rinse if necessary; pat dry. Puree in processor until smooth. Mix in hot pepper sauce and cayenne pepper. Transfer to bowl. Place dry mustard in medium bowl. Add water, both vinegars and mustard seed, whisking until mustard is smooth. Cover and let mellow two hours. Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy nonaluminum saucepan. Cover partially and simmer 7 minutes. Strain sherry mixture through fine sieve into mustard. Stir in honey and dried thyme. Return to saucepan. Set saucepan in larger pan of simmering water. Cook until consistency of mayonnaise, stirring frequently, 20 to 30 minutes. Whisk in red pepper puree. Pack mustard into hot jars. Top each with bay leaf and thyme sprig. Cool completely. Seal tightly and refrigerate one week to mellow flavors. (Can be stored in refrigerator three months.) ******************************THREE PEPPER RELISH1 onion, sliced 2 carrots, shredded 1 bell pepper cut in 2 Tbsp raisins strips, julienned 1 clove garlic, minced 1 red pepper, cut in strips 1/4 c. cider vinegar 1 yellow pepper, cut in strips 3 Tbsp sugarCombine all ingredients except 2 tablespoons vinegar and 1 tablespoon sugar in glass bowl. Cover with waxed paper and microwave on high 4 minutes, stirring once during cooking. Stir in remaining vinegar and sugar. ******************************CHERRY HEART CHEESECAKE Crust: 1-1/3 c. crushed chocolate wafer cookies 1/4 c. Land O' Lakes butter, melted 2 T. sugarFilling: 4 eggs, separated 1/2 c. Land O' Lakes butter, softened 2 pkgs. (8 oz.) cream cheese, softened 1 c. sugar 1 T. cornstarch 1 tsp. baking powder 1 T. lemon juiceTopping: 1 carton (8 oz.) dairy sour cream (1 cup) 2 T. sugar 1 tsp. vanilla 1 can (21 oz.) cherry pie filling 3 T. cherry flavored liqueurHeat oven to 325~. For crust, in small bowl stir together all crust ingredients. Press crumb mixture on bottom of 9-inch springform pan. Bake 10 minutes; cool.For filling, in small mixer bowl beat egg whites at high speed, scraping bowl often, until soft peaks form, 1 to 2 minutes; set aside. In large mixer bowl combine 1/2 cup butter, cream cheese and egg yolks. Beat at medium speed, scraping bowl often, until smooth and creamy, 2 to 3 minutes. Add 1 cup sugar, cornstarch, baking powder and lemon juice. Continue beating, scraping bowl often, until well mixed, 1 to 2 minutes. By hand, fold in beaten egg whites. Spoon filling into prepared pan. Bake for 60 to 80 minutes or until center is set and firm to the touch. (Cheesecake surface will be slightly cracked.) Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)For topping, in small bowl stir together sour cream, 2 tablespoons sugar and vanilla. Spread evenly over top of cheesecake. Spoon out 2 to 3 tablespoons of cherry sauce from pie filling; drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce forming hearts. Cover; refrigerate 4 hours or overnight. In medium bowl stir together remaining pie filling and liqueur. Serve over slices of cheesecake. Store refrigerated. Makes 10 servings.****************************** Cupid's Cherry Cream-Filled Cookies 1 (20-oz.) pkg. Pillsbury Refrigerated Sugar CookiesFILLING 1 teaspoon powdered sugar 1/4 cup chopped maraschino cherries 1 teaspoon cherry liquid 1 (8-oz.) pkg. cream cheese, softenedGLAZE 3 cups powdered sugar 1/4 cup water 2 tablespoons light corn syrup 2 tablespoons margarine or butter, melted 1/4 teaspoon almond extract 2 drops red food color, if desiredDECORATION Maraschino cherries, fresh fruit, decorator frosting or candy heartsHeat oven to 350 F. Spoon and shape heaping teaspoonfuls of well-chilled cookie dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F. for 10 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheets with spatula. Cool completely. In small bowl, combine all filling ingredients; blend well. Spread about 1 tablespoon filling on bottom of cooled cookie. Top with another cookie, bottom side down, to form sandwich. Repeat with remaining cookies. In large bowl, combine all glaze ingredients; blend at low speed until moistened. Beat at high speed until smooth. Add 1 to 2 tablespoons additional water if glaze is too thick.* Arrange filled cookies on wire rack over 15x10x1-inch baking pan. Spoon glaze evenly over tops and sides of cookies. Glaze that drips off can be reused. Let stand until glaze is dry. Decorate as desired with maraschino cherries. Store in refrigerator. 18 sandwich cookies TIP: *Glaze should be thin enough to flow down sides of cookies and drip into pan below. If glaze is too thick, there will not be enough to cover all cookies.****************************** CRIMSON ROYALE A lovely champagne cocktail. 12 tablespoons frozen cranberry juice cocktail concentrate, thawed 6 teaspoons cranberry liqueur 6 teaspoons orange liqueur 1 bottle champagne or other sparkling wine 12 whole fresh cranberries 6 orange slices, folded in half 6 bamboo skewersMeasure 2 tablespoons cranberry concentrate, 1 teaspoon cranberry liqueur and 1 teaspoon orange liqueur into each of 6 champagne flutes. Top with champagne. Thread 1 cranberry, 1 orange slice and then another cranberry onto each skewer. Place skewers atop glasses. 6 Servings******************************CUPID 3 ounces sherry 1 egg 1 teaspoon superfine sugar Pinch cayenne pepper 3 or 4 ice cubesCombine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass. Note: If there is a problem with eggs in your region, do not prepare this recipe. Serves 1. ******************************BIEROCKS 1 lb hamburger 2 c. shredded cabbage 4 tbsp shortening 1 tbsp salt 1 c chopped onion 1 tbsp pepper 1 tbsp flour 1/4 tsp allspiceFry onions & hamburger in a heavy skillet for a few minutes before adding cabbage, when cabbage has been added season & simmer slowly for about 20 minutes. Stir frequently to keep from scorching if dry add tbsp of water. When done take off & cool. Roll bread dough thin into 3 inch squares. Place meat mixture in center & seal. Bake 400F for 30 min.BREAD DOUGH FOR BIEROCKS 2 1/2 c water (105F - 115F) 1/2 c oleo 1/8 c yeast 3/8 tsp salt 1/2 c sugar flour Mix water, yeast, sugra together; gradually add oleo, salt. Add enough flour until dough is slightly tacky. Let rise until doubled (approx 1 hour). Roll dough thin & cut into 3 inch squares. (this recipe & the Bierocks recipe are from my aunts church camp) ******************************CHICKEN ROLL-UPS 1/2 c sliced mushrooms 1/4 c italian style bread crumbs 1 small onion, chopped 4 boneless, skinless chicken breast 1/4 c chopped green pepper halves (about 1 lb) 2 tbsp olive oil 1 can (19oz) homestyle chicken soupIn a 10 inch skillet, saute mushrooms, onion, & green pepper in hot oil for 3 min; remove from ehat & stir in bread crumbs. Place equal amounts of mixture on ech chicken pieces; roll up starting at small end & secure w/ toothpicks. Leave any remaining filling in skillet. Place chicken rools back in skillet & cover w/ soup. Bring to a boil, reduce, heat & simmer 15 min, cover & cook an additional 10 - 15 min or until chicken is done. ******************************Cheese-Pecan Crisps 1/2 pound sharp Cheddar cheeseBIEROCKS 1 lb hamburger 2 c. shredded cabbage 4 tbsp shortening 1 tbsp salt 1 c chopped onion 1 tbsp pepper 1 tbsp flour 1/4 tsp allspiceFry onions & hamburger in a heavy skillet for a few minutes before adding cabbage, when cabbage has been added season & simmer slowly for about 20 minutes. Stir frequently to keep from scorching if dry add tbsp of water. When done take off & cool. Roll bread dough thin into 3 inch squares. Place meat mixture in center & seal. Bake 400F for 30 min.BREAD DOUGH FOR BIEROCKS 2 1/2 c water (105F - 115F) 1/2 c oleo 1/8 c yeast 3/8 tsp salt 1/2 c sugar flour Mix water, yeast, sugra together; gradually add oleo, salt. Add enough flour until dough is slightly tacky. Let rise until doubled (approx 1 hour). Roll dough thin & cut into 3 inch squares. (this recipe & the Bierocks recipe are from my aunts church camp) ******************************(Lostmiki) CHICKEN ROLL-UPS1/2 c sliced mushrooms 1/4 c italian style bread crumbs 1 small onion, chopped 4 boneless, skinless chicken breast 1/4 c chopped green pepper halves (about 1 lb) 2 tbsp olive oil 1 can (19oz) homestyle chicken soupIn a 10 inch skillet, saute mushrooms, onion, & green pepper in hot oil for 3 min; remove from ehat & stir in bread crumbs. Place equal amounts of mixture on ech chicken pieces; roll up starting at small end & secure w/ toothpicks. Leave any remaining filling in skillet. Place chicken rools back in skillet & cover w/ soup. Bring to a boil, reduce, heat & simmer 15 min, cover & cook an additional 10 - 15 min or until chicken is done. ******************************Shrimp & Egg Cakes6 eggs, beaten until frothy 1/4 tsp salt 1/2 tps Accent 2 TBSP soy sauce 1 Cup green onion, thinly sliced; include a little fo the green 1/4 cup celery, thinly sliced 1 4-oz can mushroom stems & pieces, coarsely chopped 1 7 1/2 oz can shrimp bits & pieces OR 3/4 cup chopped shrimp 2 TBSP peanut oilSAUCE: 1 10-oz can chicken broth 1 TBSP soy sauce 1/4 tsp granulated sugar 1/2 tsp (additonal) accent 2 TBSP conrstarchMIX the beaten eggs, salt, accent, soy sauce, sliced green onion, celery, mushrooms & shrimp together together well and set aside for 15 min to let the various flavors become united. HEAT the peanut oil over moderate heat in a large skillet or on a griddle. Drop TBSP full of the egg mixture into the hot oil; allow them to form into lacy pancakes. Stir the egg mixture frequently so that the egg and solid ingredients are even mixed in each spoonful. Contine to cook the shrimp pnacakes over moderate heat until the egg prtions just begin to turn golden brown and the tops are fim. Remvoed w/ a spatula and place on a heated platter in a 250F oven while you make the sauce. MIX the chicken broth, soy sauce, sugar, accent and corn stach together well. Place over low heat & cook, stirring constantly, until glazed and thickened. Pour the hot sauce over the egg pancakes & serve at once. Serves 6 NOTE: I know the shrimp is not a meat it is more seafood, but I thought I would add it.... my sis tried the recipe and says it is good..... I am not one for seafood thoguh!******************************Cheese-Pecan Crisps 1/2 pound sharp Cheddar cheese 1 stick butter 1 Tablespoon Worcestershire sauce 1 1/4 cups flour 1/2 teaspoon salt dash of red pepper dash of Tabasco sauce 1 cup finely chopped pecansGrate the cheese. Cream butter and cheese and add remaining ingredients. Refrigerate until able to roll into round rolls the size of fifty-cent piece. Put rolls in freezer. May be stored there indefinitely. Take out of freezer and wait a few minutes before slicing into thin rounds. Place on ungreased cookie sheet and bake about 10 minutes in 350 degree oven. ******************************Shrimp & Egg Cakes6 eggs, beaten until frothy 1/4 tsp salt 1/2 tps Accent 2 TBSP soy sauce 1 Cup green onion, thinly sliced; include a little fo the green 1/4 cup celery, thinly sliced 1 4-oz can mushroom stems & pieces, coarsely chopped 1 7 1/2 oz can shrimp bits & pieces OR 3/4 cup chopped shrimp 2 TBSP peanut oilSAUCE: 1 10-oz can chicken broth 1 TBSP soy sauce 1/4 tsp granulated sugar 1/2 tsp (additonal) accent 2 TBSP conrstarchMIX the beaten eggs, salt, accent, soy sauce, sliced green onion, celery, mushrooms & shrimp together together well and set aside for 15 min to let the various flavors become united. HEAT the peanut oil over moderate heat in a large skillet or on a griddle. Drop TBSP full of the egg mixture into the hot oil; allow them to form into lacy pancakes. Stir the egg mixture frequently so that the egg and solid ingredients are even mixed in each spoonful. Contine to cook the shrimp pnacakes over moderate heat until the egg prtions just begin to turn golden brown and the tops are fim. Remvoed w/ a spatula and place on a heated platter in a 250F oven while you make the sauce. MIX the chicken broth, soy sauce, sugar, accent and corn stach together well. Place over low heat & cook, stirring constantly, until glazed and thickened. Pour the hot sauce over the egg pancakes & serve at once. Serves 6 NOTE: I know the shrimp is not a meat it is more seafood, but I thought I would add it.... my sis tried the recipe and says it is good..... I am not one for seafood thoguh! ******************************Strawberry Nut Salad 2 packages strawberry jello 1 cup boiling water 2 (10oz) packages frozen thawed strawberries,undrained 1 (20oz) can crushed pineapple,drained 1 cup coarsley chopped pecans or walnuts 1 (8oz) cartons sour creamDissolve jello in water. Add strawberries with juice,drained pineapple and nuts. Divide in half. Put 1/2 mixture in pyrex dish,refrigerate until firm. When congealed,spread sour cream over top of this half. Then pour balance of mixture over all. You can substitute 2 mashed bananas instead of nuts. ******************************CHEESE POPOVER PUFFS 1 cup all purpose flour 1/2 tsp salt 1 cup milk 2 eggs 1 tbs butter or margarine, melted 1/4 cup shredded Cheddar cheeseCombine all ingredients except cheese. Beat at medium speed of an electric blender until smooth. Stir in cheese. Heat a well greased muffin pan at 425º F. for 3 minutes or until very hot. Spoon in batter, filling 2/3 full. Bake at 425º F. for 15 minutes; reduce heat, bake at 350º F. for 25 minutes or until golden brown. Serve immediately. Yield: 8 popovers. ******************************HOT SAUSAGE BALLS 1 lb. hot pork sausage (room temp.) 2 c. grated Colby cheese 2 c. BisquickMix all together with hands. Form into small walnut-size balls. Bake at 350 degrees for 20-25 minutes. ******************************SHRIMP APPETIZER On a large, flat plate, layer: 1 package cream cheese 1 pound + shrimp (drained if canned, thawed if frozen) 1 jar Skippers brand cocktail sauce Use crackers to scoop up and enjoy! ******************************Crazy Quilt Salad1 16 oz. can kidney beans -- rinsed and drained 1 15 oz. can lima beans -- rinsed and drained 1 can {14 1/2 oz.} green beans -- drained 1 can {14 1/2 oz.} wax beans -- drained 1 cup thinly sliced celery 1 large green bell pepper -- chopped 1/2 cup thinly sliced onion DRESSING: 1/3 cup vinegar 1/4 cup vegetable oil 1 1/2 teaspoons ground mustard 1 teaspoon ground thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powderPlace the first 7 ingredients in a large bowl. Combine dressing ingredients; mix well. Pour over bean mixture and toss gently. Cover and refrigerate for 6 hours or overnight, stirring occasionally. ******************************(Kraft) Ranch Taco Chicken Salad Prep time: 15 min Cooking time: 8 min 1 Cup Taco Bell Home Originals Think 'N Chunky Salsa, divided 1 Pound boneless skinless chicken breasts, cut into strips 1 Pkg (16 oz) salad greens 1 Cup Kraft Free Ranch Fat Free Dressing or Kraft Ranch Dressing 1 Cup Kraft Shredded Cheddar CheeseHEAT 1/4 cup of the salsa in large nonstick skillet on med-high heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through. TOSS chicken and greens in large bowl. TOP w/ reamining 3/4 cup Salsa, Dressing and Cheese before serving. Granish w/ jalapeno pepper. Makes 6 main-dish servings. (SouthWestern Ranch TCS: Prepare as directed, substituting 1 pkg (6 oz) Lous Rich Carving Board Southwestern Chicken Breast Strips for chicken. Omit cooking and use 3/4 cup salsa. RTCS Wraps: Prepare as directed. Spoon Salad mixture onto flour tortillas; roll up.) ******************************Creamy Salmon Chowder1 Tbsp olive oil 1 cup onion, diced 2/3 cup celery, diced 1/2 cups red bell pepper, diced 1 1/2 cups Yukon Gold potatoes, unpeeled, diced 1 med zucchini, diced 1 can chicken broth, fat-free, low sodium (14.5 oz can) 1/2 tsp dill weed, dried 1/4 tsp salt 1/4 tsp black pepper, freshly ground 1 can pink salmon, with bones, drained, (7.5 oz can) 1 can evaporated milk, fat free (12 oz can) 1 Tbsp cornstarch 1/2 cu scallions, thinly sliced, green stems included1. Heat oil in a large saucepan over medium heat. Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally. Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine. Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes. 2. Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones. In a medium bowl, whisk cornstarch in milk to dissolve. Add salmon and milk mixture to saucepan and stir to combine. Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes. Serve chowder garnished with scallions. | Nutrient value per serving: 307 calories, 38 grams carbohydrate, 7 g fat, 23 g protein, 410 mg calcium, 573 mg sodium ******************************STIR-FRIED BEEF & BROCCOLI prep: 10 min cook: 9 -11 min serves: 41 LB boneless sirloin steak 3 scallions, chopped 2 TBSP dry sherry 1/4 LB fresh mushrooms, 2 TBSP soy sauce sliced 1 Garlic clove, minced 2 TSP cornstarch 1/2 TSP ground ginger 1/2 Cup beef broth 3 TBSP vegetable oil 1 Small bunch of broccoli, separated into florets1) Cut steak across gain on a slight diagonal into thin strips. In a med bowl, combine sherry, soy sauce, garlic, & ginger. Add beef slices and toss to coat. 2) In a wok, heat 1 1/2 TBSP oil over high heat until hot, swirling to coat sides of pan. Add beef & stir-fry until meat loses its read color, about 3 min. Remove to a plate. 3) Add remaining 1 1/2 TBSP oil to wok & heat over high heat. Add broccoli. Stir-fry until crisp-tneder, 3 to 4 min. Add scallions & mushrooms. Stir-fry 2 min. Return beef to wok. 4) Dissolve cornstarch in beef broth & stir into wok. Cook over high heat, stirring, until sauce boils & thickens, 1 - 2 min. ******************************CHICKEN SWEET & SOUR GRILLED FRUITED TENDERS 1 (2-1/2 lb) pkg chicken tenderloins 48 large green seedless grapes 4 small mild onions, peeled, cut into quarters 2 green bell peppers, cured & cut 16 squares 4 plums, seeded and cut into quarters 3/4 c. catsup 1/3 c. apricot preserves 3 Tbsp brown sugar 2 Tbsp apple cider vinegar 1 (8-oz) can crushed pineapple in juiceThread thawed chicken tenderloins onto 8 long metal skewers alternately with grapes, onions, bell peppers and plums to make kabobs. Combine catsup, preserves, brown sugar and vinegar. Stir in 1/4 cup pineapple juice; reserving crushed pineapple. Set aside one/third of sauce mixture to baste kabobs; stir reserved pineapple into remaining 2/3 of sauce to serve with cooked kabobs. Place kabobs on lightly greased grill. Brush lightly with basting sauce. Grill for 5 minutes. Turn kabobs over, baste again and grill for an additional 5 to 10 minutes or until juices run clear. Discard leftover basting sauce. Serve kabobs with reserved pineapple sauce. Refrigerate leftovers.****************************** Chicken Teriyaki 3 chicken breasts; shredded 4 c bean sprouts 3 c cabbage; sliced 1 c mushrooms; sliced 1 c any other vegetables; -matchsticked or chop 1 salt and pepper 1 terriyaki sauce1. In wok or large skillet, with small amount of oil, cook vegetables until done. 2. In smaller skillet (or same skillet after vegetables are cooked), heat small amount of oil and quickly cook chicken shreds until done. Season with salt and pepper to taste. 3. Serve both over plate of sticky rice drizzled with a good store-bought terriyaki sauce. NOTES : Other vegetables to add: carrots, broccoli, celery, bok choy. I like the cabbage well-done, but the beansprouts added at the very last minute so they're hot, but still crunchy. ******************************DELICIOUS SCALLOPED POTATOES RAW POTATOES CREAMSlice as many potatoes in a casserole as you want. Cover with cream and bake uncovered in 325 degree oven until done. Nothing else needs to be added.******************************GOLDEN SCALLOPED POTATOES 1 CAN CELERY SOUP 1 C. MILK DASH OF PEPPER 6 TO 7 C. THIN SLICED POTATOES 1 MED. ONION 1 1/2 C. SHREDDED CHEDDAR CHEESE 1/2 C. SHREDDED CHEDDAR CHEESE FOR TOPCombine soup, milk, pepper in small bowl. In buttered casserole dish, arrange layers of potatoes, cheese, onions, soup mix, ending with cheese cover. ******************************MUSHROOM-CHEESE SCALLOPED POTATOES 6 C. THIN SLICED, PEELED POTATOES WATER 1 TSP. SALT 1 1/4 C. (10 1/2 OZ.) CAN CREAM OF MUSHROOM SOUP 1 C. SHREDDED AMERICAN CHEESE 1/8 TSP. PEPPER 1 THIN SLICED MED. ONION 1/4 C. DRY BREAD CRUMBS 2 TBSP. GRATED PARMESAN CHEESEPlace potatoes in large saucepan. Cover with water. Add salt. Heat to boiling; boil 5 to 8 minutes or until tender. Drain. Combine soup, evaporated milk, American cheese and pepper. Mix well. Place half the potatoes in buttered 2 quart casserole. Top with onions. Spoon half the soup mixture over onions. Top with remaining potatoes and soup mixture. Mix together bread crumbs and Parmesan cheese. Sprinkle evenly over casserole. Bake in moderate oven (350 degrees F.) 40 to 45 minutes or until potatoes are tender. ************Hot Buttermilk Biscuits 2 C flour 2 t baking powder 1/2 t baking soda 1 t salt 1/3 C soft shortening 1 C buttermilkCombine dry ingred; make a well in the center of flour and add shortening and milk. Stir with fork till mixture forms a ball. With floured hands, pat dough on lightly -floured surface until 1/2" thick; fold in half and pat out again 1/2" thick. Cut with floured 2" cutter. Place on ungreased pan and bake @ 450º on oven rack slightly above center 10 minutes or till lightly brown. Makes about 1- 1/2 dozen ******************************Monkey Bread 3 1/2 to 3 3/4 cups all purpose flour 2 Tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 1 cup milk 1/4 cup butter 1 egg 1/4 cup melted butterGrease 12 cup bundt cake pan or tube pan Mix 1 1/2 cups of the flour,the sugar,salt and yeast in 3 qt. bowl. Heat milk and 1/4 cup butter in saucepan over medium low heat,stirring frequently,until very warm (120 degrees to 130)Add milk mixture and egg to the flour mixture.Beat on low speed until moistened;beat 3 minutes on medium speed.Stir in enough of the remaining flour to make dough easy to handle.Turn dough onto lightly floured surface.Knead until dough is smooth and elastic;about 5 minutes.Shape dough into 24 balls. Dip each ball into the melted butter.Layer evenly in pan. Cover and let rise in warm place until double about 30 minutes. Heat oven to 350 degrees. Bake until golden brown 25-30 minutes. Cool 2 minutes;invert onto serving plate. Serve warm. ******************************Onion Board 2 teaspoons yeast 1 Cup Warm Water 1 teaspoon Sugar 1 1/2 teaspoons Salt 1 1/2 cups AP Flour 1 1/2 cups Bread Flour 1 Tablespoon Olive Oil 1 1/2 cups chopped Onion 3 Cloves of Chopped Garlic 2 Tablespoons of Butter 1/8 cup Kraft Grated American Cheese Food This comes in a gold can usually next to the Parmesan Cheese. Note. I have used Parmesan and grated Cheddar cheese.Put the first 7 ingredients into the bread machine. select the dough making option. If not using a bread machine knead well and let raise for one hour) Grill or Microwave the Onions, Garlic and butter until soft. Let cool. Method One... Looks better.. Spray counter top with Pam, When the dough is ready, remove from ABM and spray with Pam, then roll out about 1/2 thick into a 14x10 rectangle. Transfer to a oiled cookie sheet. Method Two.. Makes a slightly thicker Crust.. Put dough into a oiled 13X9 pan. Spread out with your fingers until its all evenly spread out. Spread the Onions and Garlic over the dough and press lightly into the dough. Sprinkle on the Cheese, to taste. (lots) Note. The last time I sprinkled on some Powdered Garlic bread seasoning that I use. It definitely added a bit to the flavors. Bake at 400 for 20 minutes or until done. Putting under the broiler for 1 minute at the end will darken up the onions real nice. ******************************Chicken Casserole Serves: 4 Work Time: 30 minutes Total Time: 3 hours Ingredients: 1 cup elbow spaghetti 1 1/2 cups chicken stock 2 tablespoons chicken fat or margarine 1 can sliced mushrooms 1 large onion, chopped 1 cup chopped celery 1 green pepper 1 boiled hen, cut in pieces 1 medium can of tomatoes, chopped 3/4 cup grated American cheesePreparation: Boil noodles in chicken stock for two minutes. Saute vegetables in 2 tablespoons of chicken fat or margarine until limp, not brown. Add boiled hen cut in pieces, tomatoes, noodles and salt and pepper to taste. Mix well and pour into greased casserole dish. Let stand for 2 hours or overnight in the refrigerator. Sprinkle cheese on top and bake at 350 degrees F for 30 minutes. ******************************Chili Casserole 1 pound bulk pork sausage 2 cups water 1 can (15.5 oz) chili beans -- undrained 1 can (14.5 oz.) diced tomatoes -- undrained 3/4 cup long-grain rice -- uncooked 1/4 cup onion -- chopped 1 tablespoon chili powder 1 teaspoon worcestershire sauce 1 teaspoon prepared mustard 3/4 teaspoon salt 1/8 teaspoon garlic powder 1 cup cheddar cheese -- shreddedIn a skillet, cook sausage until no longer pink. Drain. Transfer to slowcooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time. ******************************Classic Pot Pie 1 (15oz) pkg refrigerated pie crusts FILLING: 1/3 cup margarine or butter 1/3 cup onion -- chopped 1/3 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups chicken broth 2/3 cup milk 2 1/2 to 3 cups cooked chicken or turkey -- shredded 2 cups frozen mixed vegetables, thawed 1 cup potatoes -- dicedHeat oven to 425 degrees. Prepare pie crust as directed on package for 2-crust pie using 9-inch pan. In medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. Add chicken, potatoes and mixed vegetables; remove from heat. Spoon mixture into crust-lined pan. Tope with second crust and flute. Cut slits in several places. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. ******************************CROCK POT POT ROAST DINNER 1 beef roast 1 env. onion soup mix 1 can cream of mushroom soup 1 c. water 4 potatoes, peeled and cut into small chunks 5 carrots, scraped and dicedIn a crockpot, put beef roast in center with carrots and potatoes around it. Sprinkle onion soup mix on top. Pour mushroom soup over this, then pour the cup of water over also. Cover and cook on low for at least 8 hours. ******************************CROCK POT STROGANOFF2 lb. round steak 1/4 c. flour 1/2 tsp. pepper 1/2 tsp. salt 1 tsp. garlic bits 3 tbsp. butter 1 sm. onion, chopped 1 tbsp. soy sauce 2 beef bouillon cubes 1 can cream of mushroom soup 1 c. waterCut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles. ******************************TERIYAKI STEAK 2 to 2 1/2 lbs. boneless steak, cut up in small pieces 1 tsp. ginger 1 tbsp. sugar 2 tbsp. oil 1/2 c. soy sauce 1 garlic clove, crushedCombine all ingredients and pour over steak. Cook on low 4 to 6 hours in crockpot. Serve over rice. ******************************Coffee Shake 1 cup skim milk 1 pkg Instant Cappuccino Mix (your choice) Blend the above till smooth in blender. Then add: 1/2 cup FF Cool Whip, frozen Blend until smooth, sprinkle w/ some cinnamon, if desired & ENJOY!! Makes 1 serving. ******************************FRENCH MINT ICED TEA 13 teabags, regular size 1/2 cup mint leaves juice from 2 lemons 6 ounces frozen orange juice concentrate 1 cup sugarCombine tea, mint and one quart of water in a large saucepan. Cover and bring to a boil and immediately remove from heat. Steep thirty minutes. Add remaining ingredients and additional water to make two quarts liquid. Strain and chill. ******************************Praline Cheesecake 1 1/2 cups graham cracker crumbs 3 Tablespoons sugar 3 Tablespoons butter,melted 3 (8oz) packages cream cheese,softened 3/4 cup packed brown sugar 2 Tablespoons all purpose flour 3 eggs 2 teaspoons vanilla 1/2 cup chopped pecans,toasted whipped cream pecan halvesCombine cracker crumbs,sugar and butter. Press into the bottom of a 9 inch springform pan. Bake at 350 degrees for 10 minutes. Set aside. Meanwhile,beat cream cheese until smooth in a large mixing bowl.Gradually add brown sugar and flour.Add eggs,one at a time,beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust,bake at 350 degrees for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving,garnish with whipped cream and pecans. ******************************Fresh Pineapple Fluff 1 fresh pineapple pare and cut into fine pieces 1 cup cream, whipped 1/4 cup sugar maraschino cherries 1/2 lb. marshmallows, cut in small piecesPlace in bowl in layers, sprinkling each layer with sugar and marshmallow pieces. ( use scissors dipped in cold water to cut marshmallows.) Cover and let stand several hours. When ready to serve, fold in whipped cream. Spoon into serving dishes and garnish each serving with maraschino cherry . makes 8 servings. ******************************12 Layer Jello 1 pkg of each jello: cherry, orange, lemon, lime, raspberry, blackberry (I have also added the new "blue" color) 3 cups sour creamDissolve 1st flavor Jello in 1 c boiling water. Pour 1/2 c into measuring cup and add 3 Tbsp water...set aside. Gradually pour remaining jello into small bowl containing 1/2 c sour cream. Stir well Pour sour cream mixture into 9x13 pan. Refrigerate 20 min. Be sure shelf is as level as possible Carefully add clear jello to pan (pour onto spoon so it won't disturb the bottom layer. refrigerate again for 20 minutes. Continue this pattern with each flavor of jello. I usually go from darkest color to lightest, or follow the pattern of a rainbow. Add cool ship to top when all 12 layers are set. Sprinkle with chopped nuts if desired. As the clear layer is cooling, I mix up the next flavor. the layers seem to adhere to each other is the liquids are slightly warm. This recipe requires time and patience, but the results are worth it! ******************************Chocodeath Cake Yield: 8 servings 2 c Cake flour 2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine 2 c Granulated sugar 3 Large eggs 1 1/2 ts Vanilla 3 oz Unsweetened chocolate 1 c Dairy sour cream 1 c Water; boilingFILLING 1/2 c Butter or margarine 12 oz Caramels 1 can Sweetened condensed milkPreheat oven to 350~. Grease and flour a 9x13 pan. Set aside. Sift together cake flour, baking soda and salt. Set aside. Beat butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in vanilla and melted chocolate. Alternately, add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in the boiling water. (Batter will be thin.) Divide cake batter in half. Pour one half into prepared cake pan. Bake 10-12 minutes or until firm to touch. Remove from oven. Meanwhile, prepare filling. Mix the butter, caramels and sweetened condensed milk in a sauce pan and melt over low heat, stirring often. Can be melted in the microwave. When melted, pour the mixture over the half baked cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15-20 minutes or until firm to the touch. (It took me 25 minutes) Cool and frost or serve with whipped cream or a la mode.******************************CHOCOLATE DECADANT Cake 1 c Boiling water 3 oz Unsweetened chocolate 1/2 c Sweet butter 1 ts Vanilla extract 2 c Sugar 2 Eggs, separated 1 ts Baking soda 1/2 c Sour cream 2 c Less 2 tablespoons flour 1 ts Baking powder Icing: 2 TB Butter 1/4 c Semi-sweet chocolate chips 6 TB Heavy cream 1 1/4 c Powdered sugar 1 ts Vanilla extractchop up chocolate, butter and put them in boiling water. melting them. add vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes. put on icing. icing: combine all ingredients and put on low heat. stir constantly. cool. it will thicken. put on top of cake and let drizzle down sides. ******************************EASY PEACH CAKE COBBLER 1 C. BISQUICK 3/4 C. SUGAR 3/4 C. MILK 1 C. SUGAR 1 CAN SLICED PEACHES AND JUICE 1/2 C. WATERMelt 1/2 stick oleo in 9 x 13 pan. Heat to boiling: large can of sliced peaches with juice, 1/2 cup water, and 1 cup sugar. Mix 1 cup Bisquick, 3/4 cup sugar and 3/4 cup milk. Will be slightly lumpy. Pour in pan with hot melted butter then pour peach mixture on top of that. Bake at 400 degrees until brown on top and middle is done. ******************************Lemon Coconut Pie 1 (14oz) can condensed milk 1 cup water 1/2 cup lemon juice 1/2 cup biscuit mix 3 eggs 1/4 cup butter,softened 1 1/2 teaspoon vanilla 1 1/3 cup flaked coconutPreheat oven to 350 degrees. In blender,combine all ingredients except coconut. Blend on low speed for 3 minutes. Pour into greased 10 inch pie plate. Let stand for 5 minutes. Sprinkle with coconut. Bake for 35-40 minutes or until knife inserted near edge comes out clean. Cool slightly before serving. ******************************Peanut Butter Pie Ingredients: 2 12oz cool whips 1 cup crunchy peanut butter 2 cups powdered sugar 1/2 cup milk 8 ozs cream cheese (softened) 3 small graham cracker crusts (or 2 large)Directions: Mix cream cheese, sugar & milk together. Fold in peanut butter and cool whip. Pour into pie shell and let freeze for a couple of hours. This is so easy to make but it is delicious. ******************************Pineapple Coconut Pie 4 eggs 2 cups sugar 1 stick butter,melted 1 small can crushed pineapple,drained 1 can coconut Heat oven to 300 degrees. Mix sugar and eggs together and add melted butter. Add drained pineapple and coconut,stirring well. Pour into 2 unbaked pie shells and bake for 40 minutes at 350 degrees. Remove and let cool.
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