Recipes from Care2 Great Cooking · This cookbook is dedicated to all the Great Cooks on Care2 who...

Recipes from Care2

Great Cooking

compiled by SharkyC Host of Great Cooking

This cookbook is dedicated to all the Great Cooks on Care2 who posted their wonderful recipes, hints, and ideas. It’s also dedicated to my Mom who, in her own right, is a Great Cook.

This cookbook will probably always be a “work-in-progress” and will be added to at various times throughout the year. I have compiled the recipes into a very basic, simple format so if you have any suggestions, please feel free to contact me: [email protected]

Table of Contents

All Things Chocolate .......................................................................... 1 Alternative Grains ............................................................................. 9 Appetizers, Snacks and Dips ............................................................ 11 Beef ................................................................................................. 15 Beverages........................................................................................ 21 Breads ............................................................................................. 25 Breakfast Foods ............................................................................... 31 Cajun ............................................................................................... 43 Cake ................................................................................................ 49 Casseroles ....................................................................................... 63 Cheesecakes .................................................................................... 71 Cookies ............................................................................................ 79 Cooking for Two .............................................................................. 83 Creative Cakery ............................................................................... 91 Crockpot .......................................................................................... 95 Diabetic ........................................................................................... 99 Ethnic ............................................................................................ 103 Fish and Seafood ........................................................................... 115 Fruit .............................................................................................. 119 Grilling and Camping ..................................................................... 123 Holidays ........................................................................................ 133

New Year’s Eve ............................................................................. 133 Valentine’s Day ............................................................................ 137 St. Patrick’s Day ........................................................................... 154 Passover ...................................................................................... 168 April Fool’s Day ............................................................................ 173 Easter ........................................................................................... 176 Cinco de Mayo .............................................................................. 192 Mother’s Day ................................................................................ 197 Memorial Day ................................................................................211 Father’s Day ................................................................................. 229 4th of July .................................................................................... 242 Labor Day ..................................................................................... 265 Halloween .................................................................................... 276 Thanksgiving ................................................................................ 291 Hanukkah ......................................................................................312 Christmas ..................................................................................... 323

Kwanzaa ........................................................................................ 355 Ice Cream ...................................................................................... 363 Low-Carb ....................................................................................... 365 Pasta ............................................................................................. 369 Pets, Recipes for ............................................................................ 375 Pies ............................................................................................... 377 Pork ............................................................................................... 383 Poultry .......................................................................................... 387 Puddings ....................................................................................... 397 Quiche ........................................................................................... 401 Salads ............................................................................................ 407 Sandwiches ................................................................................... 415 Soups and Stews ........................................................................... 419 The Bar .......................................................................................... 427 Vegetables..................................................................................... 429 Vegetarian ..................................................................................... 435 Wok Cooking ................................................................................. 443 Essentials: Conversions/Equivalents/Substitutions ...................... 447 Ideas and Tips ............................................................................... 473 Index ............................................................................................ 475

All Things Chocolate

1

Brownies with Banana Mousse and 2 sauce duo Ghirardelli Brownies Yield: 16 Servings 2 Eggs 2/3 cup unsifted all-purpose flour 3/4 cup Sugar 1 tsp Vanilla 1/4 tsp Baking powder 1/2 cup Unsalted Butter, melted 1/4 tsp Salt 3/4 cup Ghirardelli ground chocolate 1/2 cup Ghirardelli semi-sweet chocolate chips Heat oven to 350F degrees. Using a spoon stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour baking powder, and salt. Stir into egg mixture; add chocolate chips. Spread into greased 8- or 9-inch square pan. Bake at 350F for 20 to 30 minutes. For extra chewy brownies use 8-inch pan and less baking time. For cakelike brownies use 9-inch pan and longer baking. Cut into squares. Banana Mousse 1 large ripe banana 1 tablespoon sugar 1 cup heavy cream, whipped to stiff peaks In food processor combine banana and sugar and puree. Scrape puree into a bowl and gently fold in whipped cream. Pour mousse into biscuit cutter, size of your choice and freeze for at least 4 hours. Depending on how many biscuit cutters you have, this may take longer than four hours. Chocolate Sauce 1 cup Whipping cream 2 tablespoons Sugar 4 ounces Bittersweet chocolate, chopped 1 tablespoon Unsalted butter Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm. Caramel Sauce For the Caramel: 1 ¼ cup sugar 2/3 cup heavy cream ½ cup walnuts, toasted and chopped Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw you finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the walnuts. Set aside.


2

To assemble: Using a biscuit cutter (the same size you used for the mousse), cut out the brownie. Place brownie on a serving plate. Then take the chocolate sauce and drizzle over brownie. Next place the frozen mousse and top with a slice of banana. Drizzle the caramel sauce over that and serve immediately.

- posted by Marty B.

Cherry Chocolate Pie This is a favorite around our house. I cheat and use Pillsbury's refrigerated pie crusts, but you can certainly make your own if you wish. Place an unbaked pie crust into pie pan, flute edges & add ¼ cup finely chopped almonds. Bake pie crust at 450 for 6-8 minutes or until golden brown. Remove & let cool slightly. Add 1 & ½ oz semi sweet chocolate and 3T butter (triple recipe for chocolate lovers). Melt gently in microwave until pouring consistency. (Use LOW power! Chips will look solid, but will blend easily when you stir them with a spoon.) Add to bottom of pie crust. Pour two cans of cherry pie filling over nuts/chocolate. Bake at 350 for 35 minutes or until bubbly.

- posted by Holly W.

Chocolate Crinkles ½ cup vegetable oil 4 ounces unsweetened baking chocolate, melted and cooled 2 cups granulated sugar 2 teaspoons vanilla 4 large eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup powdered sugar 1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. 2. Heat oven to 350ºF. Grease cookie sheet. 3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet. 4. Bake 10 to 12 minutes or until tops are puffed and cracked. Do not over-bake. Remove from cookie sheet. Cool on wire rack. Cookies are soft when hot but get slightly chewy when cooled. (Best eaten same day they're baked.)



3

Chocolate Glazed Doughnuts 4 Ounces unsweetened chocolate 1/4 Cup butter 2 eggs 1 1/2 Cups sugar 1/2 Teaspoon salt 4 Teaspoons baking powder 4 Cups flour 1 Cup milk Cooking oil for frying doughnuts 2 Cups powdered sugar -- sifted 5 Tablespoons boiling water 1/4 Cup flaked coconut 1/4 Cup finely chopped toasted pecans -- or your favorite nut 4 Ounces white chocolate – melted -- for drizzle (optional) Melt 1 ounce chocolate with 1 tablespoon butter in top of double boiler over simmering water. Let cool. Beat eggs and sugar until well blended. Add cooled chocolate mixture to egg mixture. Sift together salt, baking powder and flour. Alternately add flour mixture and milk to egg mixture to form a dough. (You may not need to add all of the Milk. Just add enough to form a dough ball). Gather dough into a ball on a floured board. Roll out to 1/3 inch thick. Cut with a floured doughnut cutter. Fry 3-4 minutes in oil heated to 375 degrees. Drain on paper towels. Glaze: melt remaining 3 ounces chocolate with remaining 3 tablespoons butter in top of double boiler over simmering water. Stir in powdered sugar and enough boiling water to make a thin glaze. Dip cooked doughnuts into glaze. Place on wire rack. Sprinkle with coconut and/or chopped nuts if desired. Drizzle white chocolate glaze over some for an elegant doughnut!

- posted by Mother Earths C.

The botanical name of the chocolate plant is Theobramba cacao, which means “Food of the Gods.”

Chocolate was considered an aphrodisiac by the Aztec Indians, and as such, was forbidden to women.


4

Crazy Cake 2 cups white sugar 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup unsweetened cocoa powder 2 cups water or coffee 1 cup vegetable oil 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract Preheat oven to 350 degrees F In a large bowl, mix sugar, flour, baking soda, salt and cocoa. Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth. Pour into a greased, floured 9x13 inch pan. Bake for 35 minutes, or until toothpick inserted into center of cake comes out clean.

- posted by Annette P.

Indiana Hoosier Mint Brownies Yield: about 50 small brownies 1 cup all-purpose flour 1 cup granulated sugar 1 (16 ounce) can (1 1/2 cups) chocolate flavor syrup 4 large eggs 1/2 cup (1 stick) butter, softened Mint Cream (recipe follows) Chocolate Topping (recipe follows) Chocolate mint curls, made from Andes Mints Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan. In mixing bowl with electric mixer on low speed, beat together flour, sugar, syrup, eggs and butter until combined, then mix 1 minute on medium speed. Turn mixture into prepared pan. Bake 30 to 35 minutes at 350 degrees F or until top springs back when lightly touched (top may appear wet). Let cool in pan on wire rack. Meanwhile, prepare Mint Cream and Chocolate Topping. Allow Chocolate Topping to cool for 10 to 15 minutes before spreading on cooled brownies. Spread Mint Cream over cooled brownies. Pour slightly cooled Chocolate Topping over mint layer. Cover; chill at least 1 hour. Store brownies in refrigerator. Mint Cream In small mixing bowl, beat together 2 cups sifted powdered sugar, 1/2 cup (1 stick) softened butter or margarine, 1 tablespoon water, 1/2 teaspoon pure mint extract and 3 drops green food coloring, if desired. Beat until smooth.


5

Chocolate Topping In small heavy saucepan, combine 1 cup semisweet mint-flavored chocolate pieces or semisweet chocolate pieces and 6 tablespoons butter or margarine. Cook over low heat until chocolate melts. Or, in small microwave-safe bowl, microwave on HIGH (100% power) 1 to 1 1/2 minutes or until chocolate melts, stirring occasionally. NOTE: For 2-tone chocolate mint curls, use a vegetable peeler to shave curls from Andes Mints striped side.

- posted by Diane C.

Hot Fudge Pudding Cake (from Hershey’s) Ingredients:

1-1/4 cups granulated sugar, divided 1 cup all-purpose flour 1/2 cup HERSHEY'S Cocoa, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter or margarine, melted 1-1/2 teaspoons vanilla extract 1/2 cup packed light brown sugar 1-1/4 cups hot water Whipped topping

Directions: 1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. 2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. 3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings.


Kitty Litter Cake

This is a fun cake! It might look gross, but it does taste good! 1 (18 oz.) box spice or german chocolate cake mix 1 (18 oz.) box white cake mix 1 pkg. white sandwich cookies 1 large box vanilla instant pudding mix 12 small tootsie rolls 1 litter box (preferably a NEW one!) 1 plastic scoop green food coloring


6

Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper. Serving Size: 24

- posted by Sharky C.

Midnight Molten Brownie Cupcakes This is decadently delicious! 1/2 cup semisweet chocolate chips 1/2 cup butter or margarine 3 eggs 3 egg yolks 1 package Betty Crocker® Supreme brownie mix (with chocolate syrup pouch) About 1/2 cup Betty Crocker® stars, confetti or critters decors Heat oven to 400°F. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth. In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture. Bake 11 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes. Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.



7

Red Velvet Cake 1/2 cup butter 1 1/2 cups sugar 2 eggs 1 tsp. vanilla 3 tbsp. cocoa 2 oz. red food coloring 2 1/2 cups sifted cake flour 1 cup buttermilk 1 tsp. salt 1 tsp. baking soda 1 tbsp. white vinegar Preheat oven to 350 F. Cream butter and sugar until smooth. Add eggs and vanilla, beat well. In a separate bowl, blend cocoa and food coloring, add to sugar mixture. Add flour, buttermilk and salt. Mix soda and vinegar in a cup and add to the batter. Bake in two greased and floured 9-inch cake pans for 30-35 minutes or until toothpick comes out clean. Let cool before frosting.

- posted by Rebecca A.

Did you know that... Chocolate releases the happy chemical seratonin in the brain? On the fourth visit of Christopher Columbus to the Americas, he came across cocoa beans, which he presented to the Spanish court. King Ferdinand and Queen Isabella, however, dismissed chocolate as a bizarre tribal concoction. Chocolate is America's favorite flavor. A recent survey revealed that 52 percent of U.S. adults said they like chocolate best.

Good news! Even more studies indicate that dark chocolate may not only be good for your “heart” but may actually be good for your heart.

Dark chocolate is rich in flavanols that may help lower blood pressure and bad cholesterol.

As with everything else, moderation is key.

The melting point of cocoa butter is just below the human body temperature (98.6 degrees) — which is why it literally melts in your mouth.

U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make chocolate.


8

Alternative Grains

9

Polenta Quick Bread With Lemon and Thyme 3/4 cup butter, softened, plus more for pan 1/3 cup flour, plus more for pan 3/4 cup sugar 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice 3 eggs 1 tablespoon coarsely chopped fresh thyme leaves, plus fresh thyme sprigs (to garnish) 1 cup fine yellow cornmeal (preferably stone-ground) 1 teaspoon baking powder 3/4 teaspoon coarse salt 1/4 cup pine nuts, toasted, half coarsely chopped and half whole 1. Preheat oven to 325°. 2. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. 3. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix

on medium-high speed until pale and fluffy, about 3 minutes. 4. Add lemon zest; mix 1 minute. 5. Add eggs, 1 at a time, mixing well after each addition. 6. Mix in lemon juice and thyme. 7. Add flour, cornmeal, baking powder, and salt, and mix until just combined. 8. Stir in chopped pine nuts. 9. Pour batter into prepared pan. Sprinkle with pine nuts. 10. Bake until a pick inserted into center comes out clean, 50 to 55 minutes. 11. Let cool completely on a wire rack. 12. Garnish with thyme.


Quinoa Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onion, wine, cashews and sun-dried tomato, you'll enjoy a carnival of flavors and textures. For a delicious vegan entrée, add some baked tofu chunks. 1 TB extra virgin olive oil 2 cloves garlic, minced 1/2 medium red onion, finely diced 1/2 cup sun-dried tomatoes, julienned or chopped 1/2 cup vegetable broth 1/2 cup dry white wine 2 TB lemon juice 1/2 cup quinoa 1/2 tsp sea salt, or to taste 1 cup broccoli florets, cut into bite-sized pieces Fresh ground black pepper to taste 1/2 cup roasted cashew pieces 2 scallions, thinly sliced Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil. Stir in the quinoa and salt. Reduce heat, and simmer covered about 20 minutes. Add the broccoli on top and simmer an additional 5 to 6 minutes.

Alternative Grains

10

Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste. Garnish with cashews and scallions before serving. Serves 4 Nutrition Info: Per Serving (6.25 oz-wt.): 280 calories (120 from fat), 13g total fat, 2.5g saturated fat, 4g dietary fiber, 9g protein, 31g carbohydrate, 0mg cholesterol, 120mg sodium


The superheroes of gluten-free grains are often referred to as “ancient,” or alternative grains, which are loaded with nutrients and unique, interesting flavors.

Usually are low cost to grow

Several are tolerant of dry weather.

Most have their highest value as food crops

Appetizers, Snacks and Dips

11

Apple Deli Appetizer 16 slices (about 2 to 2-1/2 inches square) small party rye bread* Butter or margarine 1/4 cup mayonnaise 1 tbs prepared horseradish 4 oz sliced cooked corned beef 1 Red Delicious apple, cored and sliced into 16 slices 4 oz shredded Swiss cheese Butter one side of bread slices. Combine mayonnaise and horseradish. Place a layer of corned beef on bread; spread with about 1 tsp mayonnaise mixture. Top with one apple slice and then cheese. Bake at 450F about 2 minutes or until cheese melts. Makes 16 servings. *Cut slices diagonally in half, if desired.


Bulgur Tacos from Better Homes and Gardens' Quick & Easy Diet Recipes 1 Cup hot water 1/3 Cup bulgur 1 package taco seasoning mix 8 ounces tofu (I prefer to use the silken), drained & finely chopped In a medium saucepan combine hot water, bulgur and taco seasoning mix. Bring mixture to boiling, then reduce heat. Cover and simmer about 10 minutes or till water is absorbed and bulgur is tender. Add tofu & simmer, uncovered, for 1 to 2 minutes or till of desired consistency. Use as taco filling, enchilada filling or as a warm chip dip.

- posted by Leisl B.

Cheddar Ale Spread 8 oz cream cheese 2 tsp Dijon mustard 2 ½ cups shredded extra-sharp Cheddar cheese 2 TBSP heavy cream ¼ tsp Tabasco sauce ¼ tsp salt ¼ cup flavorful Northwest beer( I used Redhook) 2 TBSP chopped fresh parsley ½ cup hazelnuts, lightly toasted, skinned and coarsely chopped Combine the cream cheese, mustard, Cheddar, cream, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until just dispersed. Can be stored in fridge for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.



12

Hot Artichoke-Spinach Dip 1/2 cup frozen spinach, thawed 1 cup chopped artichoke hearts (canned or frozen and thawed) 8 oz. cream cheese 1/2 cup grated Parmesan cheese 1/2 tsp. crushed red pepper flakes 1/8 tsp. garlic powder 1/4 teaspoon salt dash ground pepper Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain when done Heat the cream cheese in a small bowl in the microwave on high for about 1 min. Or, heat in a saucepan over med. heat until hot - not boiling Add the spinach and artichoke hearts to the cream cheese and stir well Add the remaining ingredients to the cream cheese and combine

- posted by Sidney T.

Jalapeno Jelly

1 large green bell pepper 12 jalapeno peppers 1 1/2 cups apple cider vinegar 1 pinch salt 4 1/4 cups granulated sugar 4 ounces liquid pectin 4 jalapeno peppers, seeded and finely chopped

1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.

2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.

3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.

4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

- posted by Amy B.


13

Lisa’s Hummus I love this with crisp, fresh vegetables for dipping. 2 cans garbanzos, drained, liquid reserved 2 tablespoons tahini 2 cloves garlic 1 1/2 to 2 lemons, juiced, or to taste salt to taste a little olive oil, optional Turn on food processor, drop in garlic cloves and allow to mince. Stop processor, add garbanzos, tahini, and lemon juice. Process until smooth. Add some of reserved garbanzo juice to attain proper paste-like consistency. Add salt and olive oil if using. Taste and adjust with lemon juice and salt until the flavors blend and balance.

- posted by Orea D.

Rellano Dip 3 T cider vinegar 5 T olive oil 1 small garlic clove, crushed 1/2 tsp salt 1 can ripe olives (small can, sliced) 1 can diced green chilies (small can) 2 large red ripe tomatoes 2 bunches of slender green onions, sliced thin, including greens Mix vinegar, oil, garlic and salt and then add veggies. Allow to marinate and serve with fried corn tortilla chips (or Doritos!) or baked pita bread pieces. (I like the corn tortillas better).


Rye Bread with Dill Dip 1 unsliced loaf of dark rye bread 1 8oz package of sour cream 1 package of ranch salad dressing mix 1 tablespoon dried dill weed dash Worcestershire sauce 1 1/2 teaspoon of garlic powder 1 tablespoon of minced fresh onion Blend the sour cream , and Worcestershire sauce in med bowl until smooth. mix in salad dressing mix, dill weed, garlic powder, and onions. Cover and chill overnight. Make Bread into serving bowl for dip, on top of the loaf cut in from the edge 1 inch all the way around, remove center portion by pulling out bite size pieces until there is a hallow big enough to hold the dip. Fill hallow with dip eat by dipping bread pieces in dip.

- posted by Joan B.


14

Veggie Dip 1 cup dried tart cherries, chopped 1/2 cup crumbled blue cheese (about 2 ounces) 1/2 cup chopped walnuts 1 cup sour cream 1/4 cup mayonnaise Combine cherries, blue cheese and walnuts in a medium bowl. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetables dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers, or crackers. Makes 2 cups dip.


Appetizers are food items served before the main courses of a meal. Hors d'oeuvres is the French term literally meaning 'outside of work'. Antipasto is the Italian equivalent, meaning “before the meal” (anti = before, pasto = meal). In Italian cuisine, this typically consists of savory cold foods such as cheeses and raw or marinated vegetables, as well as cold cuts and cured meats such as prosciutto. Meze is the equivalent found in Eastern Mediterranean and Middle Eastern cuisines. Picaditas or tapas is the Spanish equivalent in Argentina, pasabocas in Colombia, entremeses in Venezuela, boquitas in Honduras, botanas in Mexico, entradas in Chile and bocaditos in Peru with onebite becoming the vogue in Australia. In Venice, Ciccetti refers to small tapas-like plates, although they are usually eaten as a light afternoon meal and not as an appetizer prior to a larger meal. Zakuski is served in Russian cuisines. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as carrots, cucumbers, and garlic, prepared salads, caviar, and breads. Zakuski is often offered with vodka or other beverage. In China, it is called lěng pán 冷盘 ("cold plate") in Mandarin. Zensai (前菜 lit. before vegetable) are Japanese.

Beef

15

Beef Strips in Sour Cream ingredients 1 kg (2 lb) blade steak 3 tablespoons butter 250 g (8 oz) small mushrooms, sliced 1 large onion, chopped 1 cup beef stock 1 tablespoon tomato paste 1/2 teaspoons salt freshly ground pepper 1/8 teaspoon ground nutmeg 2 tablespoons cornflour 1/2 cup sour cream method 1. Trim beef and cut into thin strips. 2. Melt half the butter in a saucepan and saute sliced mushrooms for 5 minutes. 3. Remove to a plate. 4. Add remaining butter and saute onion until soft. 5. Remove to another plate, leaving butter in pan. 6. Brown beef strips quickly over high heat, a few at a time. 7. Remove to plate with onion as they brown. 8. Return beef and onions to pan, add stock, tomato paste, salt, pepper and nutmeg. 9. Stir to lift off browned meat juices, cover and simmer gently for 1 hour. 10. Add cooked mushrooms and simmer for further 15 to 30 minutes until beef is just tender (do

not overcook). 11. Mix cornflour to a paste with cold water and thicken pan contents. 12. Allow to boil gently for 1 minute. 13. Stir in sour cream and heat through without bringing to the boil. 14. Serve immediately with boiled rice or noodles and a tossed salad or green vegetable.


Beef

16

Beef Tenderloin with Yogurt Béarnaise Yogurt Béarnaise 1 cup distilled white vinegar 3 bunches of fresh tarragon 1 1/2 tsp. Dijon 1 shallot, minced (1 1/2 teaspoon) 1 cup Stonyfield Farm low-fat plain yogurt 1/2 cup low-fat mayonnaise Beef Tenderloin 3 lb. center cut tenderloin of beef 3 tbs. Dijon 2 cloves garlic, minced 1 tsp. kosher salt 1 tsp. fresh ground black pepper 2 tbs. vegetable oil for searing beef Yogurt Béarnaise Chop 3 bunched of tarragon and add to vinegar. Let sit in the refrigerator for at least a day. Remove tarragon from vinegar and blot dry with towel. Mix together Dijon, shallot, yogurt and mayonnaise. Fold in tarragon. Add salt and pepper to taste. Refrigerate until ready to serve on tenderloin. Beef Tenderloin Ask your butcher to clean and tie up 3 lb tenderloin. Also ask the butcher to grind up all the meat cleaned from the tenderloin into burger. You paid for it so take it home. Mix Dijon with garlic. Add salt and pepper to taste. Completely cover tenderloin with Dijon mixture. Put in plastic bag and let marinate for at least 1 hour. Preheat oven to 475°F. Heat skillet on high. Slowly pour vegetable oil in the skillet, coating the bottom of the pan. Place tenderloin in skillet searing on all sides until browned about 12 minutes. Place tenderloin on roasting rack and cook in the oven for 5 minutes. Reduce heat to 400°F and cook for 12 minutes. Check temperature with meat thermometer, it should read 130 degrees. Let cool on rack before slicing. Slice tenderloin and serve drizzled with yogurt béarnaise. Yields: 8 Servings


Beef

17

Beef Wellington 3½ - 5 lb. filet mignon tenderloin 2 T butter, softened 2 T butter 1 small onion, finely chopped ½ C sliced fresh mushrooms ½ tsp crushed basil ½ tsp crushed dill weed 2 oz paté (liver or mushroom) 2 T butter, softened salt and pepper to taste 1 (17.5 oz) pkg frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 oz) can beef broth ¼ C Cabernet Sauvignon Preheat oven to 425° F (220° C). Place beef in small baking dish and spread with 2 T softened butter. Bake for 10 to 15 minutes or until browned. Remove from pan and allow to cool completely. Reserve pan juices. Melt 2 T butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Add basil and dill weed. Remove from heat and let cool. Mix together paté and 2 T softened butter and season with salt and pepper. Spread paté over beef. Top with onion and mushroom mixture. Roll out puff pastry dough to approximately ¼" thick and place beef in the center. Fold up and seal all the edges making sure seams are not too thick. Place in a 9x13" baking dish. Cut a few slits in the top of the dough and brush with beaten egg yolk. Bake at 450° F (230° C) for 10 minutes then reduce heat to 425° F for 10 to 15 more minutes or until pastry is a rich, golden brown. Set aside and keep warm. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and wine. Boil for 10 to 15 minutes or until slightly reduced. Strain and serve with beef.


Eighty-nine percent of America’s consumers enjoy beef on a regular basis, making beef America’s Favorite Food.

According to the latest government data, a 3 oz. serving of beef is a good source of 9 essential nutrients. What’s more, the six leanest beef cuts have, on average, just one more gram of saturated fat per 3 oz. serving than chicken’s leanest cut, the skinless chicken breast.

Download a “29 Lean Cuts” wallet card at http://www.beefitswhatsfordinner.com/nutrition/default.asp

Beef

18

Fillet of Beef with Five-Spice Rub

2 tbsps. peppercorns 1 tbsp. anise seeds 4 tsps. coarse salt 1 tsp. Chinese five-spice powder 1 tsp. ground ginger 4-5 lbs. beef rib roast trimmed, tied 4 tbsps. vegetable oil

Preheat oven to 425°F. Toast peppercorns and anise seeds. In a dry skillet, stir until fragrant, about 1 minute. Grind the mixture, stir in five-spice powder and ginger. Halve beef crosswise. Sprinkle with rub all over. Heat 2 tbsps. oil in a skillet. Brown both pieces on all sides. Arrange beef in a roasting pan. Roast 35 minute. Let stand on rack 25 minutes. Slice beef and serve. Garnish with fresh chives.


Jerky 2 lb lean beef 1/4 c soy sauce 1/4 c Worcestershire sauce 1/4 c Cayenne pepper sauce 1 t garlic powder 1 t onion powder 1-2 t black pepper 1 t chile powder 1 c water I use a recipe about like this but i use fresh whole clove garlic smash it and if you want it hot course ground black pepper is the best!!! Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.

- posted by Bill C.

Beef

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Meat Loaf (Neapolitan Style) 1 lb. 12 oz. chopped beef 1/2 lb. stale bread, soaked and squeezed 2 tablespoons grated parmesan cheese 2 whole eggs+ 2 yolks parsley, chopped 4 oz. ham 6 oz. bologna 9 oz. fresh mozzarella cheese, sliced 2 hard-boiled eggs, shelled flour 3 oz. butter salt and pepper. In a large bowl combine the meat, bread, parmesan cheese, the 2 whole eggs, 2 yolks, parsley, and a dash of salt and pepper. When the mixture is compact, cover it with a cloth and set it aside for about 1 hour. Sprinkle a sheet of aluminum foil with flour, put the meat mixture on it and flatten it to form a rectangle. Cut the ends off the hard-boiled eggs, so that you can see the yolk. Place the ham, bologna and cheese slices one on top of the other in the middle, then arrange the eggs end-to-end. Roll up the meat and dot with butter. Cover with aluminum foil and bake at 350 F. for 30 minutes. Remove the cover and continue baking for another 15 minutes. Slice and serve. 8 servings

- posted by Giuliana P.

When purchasing beef, there are a few things to watch for no matter what grade or cut you choose: Choose beef that is bright red in color in the fresh meat case. Remember, vacuum packaged beef in

the self-serve case will be maroon because it has not been exposed to oxygen. Choose beef that is firm to the touch. Choose beef that has little or no excess liquid in the package. Look for packages that are cool to the touch and have no wear or punctures. Always check the "sell-by" date.

Refrigeration tips for uncooked beef: Be sure your refrigerator is set at 40 degrees F. Beef steaks and roasts can be refrigerated for 3 to 4 days. Ground beef should be used within 1 to 2 days. Place meat in the coldest part of the refrigerator. Place uncooked meat on a plate in the refrigerator. That way if excess juices drip, they will not

effect other foods.

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Beef Buying Guide: Let the label be your guide. The key is understanding the primal or wholesale cut - it tells you where the meat comes from on the carcass and whether it's a tender cut. For example, the words loin and rib are clues that the beef is a tender cut. Chuck, round and flank indicate less tender cuts. If the beef cut on the label isn't familiar, ask your meatman to explain it.

Grading is an altogether different process and is optional. Beef can be graded for quality by the USDA. Three grades are usually found at retail: Prime, Choice and Select. Grades are determined by evaluating the amount of marbling (flecks of fat within the lean), the texture of the lean meat and its color and appearance. Meat with the most marbling is labeled Prime. Select has the least amount of fat marbling. It provides fewer calories than Prime or Choice, but it may not be as tender, juicy or flavorful.

Freezing tips for uncooked beef: Beef steaks and roasts can be frozen for 6 to 12 months. Ground beef can be left in the freezer for 3 to 4 months. Wrap meat in white freezer paper or freezer aluminum foil to protect against freezer burn.

Beverages

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Berry Calcium Smoothie This smoothie provides almost 50% of your daily requirement for calcium. (RDA for calcium is 1000 mg per day) 8 ounces frozen raspberries or any combo of other frozen berries or fruit 1 cup nonfat yogurt, any flavor 2 tablespoons nonfat dry milk 1/2 cup nonfat milk 1/2 cup calcium-fortified orange juice Combine all ingredients in a blender and process until smooth. You can add ice if desired to make it thicker. I like to use a frozen banana. For a sweeter smoothie just use 1/4 cup (or more to taste) of the frozen Old Orchard 100% juice concentrate, any flavor. Without the banana or the extra sweetener, there are 177 calories per serving of 12 ounces. Makes 2 Servings. Enjoy for Breakfast or anytime! Great ice cream substitute!

- posted by Vickie K.

Carrot Blush 4 carrots 1 - small beet with greens (or 1/2 larger beet) 5 - 6 leaves of Romaine or other leaf lettuce 3 - 4 leaves of spinach Scrub organic carrots or peel the carrots if they are not organic. Clean and cut beet into slender wedges, and wash & dry lettuce and spinach leaves. Juice half of the carrots, and the beet, then you may use the remaining carrots to help push the lettuce and spinach through the juicer.


Hot Vanilla 1/2 cup of whipping cream 1 tablespoon of chocolate syrup Dash of cinnamon 1 cup of milk (per hot vanilla) 2 teaspoons of sugar (per hot vanilla) 1/2 teaspoon of vanilla extract (per hot vanilla) Start with the topping. In a medium bowl, whip 1/2 cup of whipping cream until it's frothy. Add 1 tablespoon of chocolate syrup and a dash of cinnamon, then continue to whip the mixture until everything is well blended and peaks form. Makes enough to top about 6 drinks. For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, a drizzle of chocolate syrup, and a dash of cinnamon.


Beverages

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Masala Chai whole cloves 2 cardamom pods 1 cinnamon stick, broken into pieces 3 cups water 1/4 teaspoon ground ginger

1/8 teaspoon freshly ground black pepper 1/2 cup milk 2 tablespoons granulated sugar 2 tablespoons black tea, such as Darjeeling or Orange Pekoe

In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Cover and let steep for 3 minutes. Stir the chai, then strain it into a warmed teapot or directly into teacups. Serving size = 1 cup Makes 4 cups

- posted by Yoko H.

Orange Julius 6 oz frozen OJ 1 c milk 1 c water ½ c sugar 2 eggs ice cubes or crushed ice Put it all in the blender and blend completely.

- posted by Debbie H.

Passion Fruit Mocktail Green Tea Recipe Here's how I did it: Prepare the green tea in a tall glass. Fill 1/2 of the glass with the tea. Prepare a passion fruit. Open it in the middle and pick two tea spoons of

passion fruit and pluck it into your green tea. Fill 1/4 of the glass with unsweetened apple juice.

Stir it throughly. Then add ice cubes so that the glass is filled. I garnished it with cherry and lemon skin.

Source: Diet Meals and Recipes

- posted by Linda M.

http://www.diet-meals-recipes.com/

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Patriotic Drink A steady hand and some colorful drinks equal a tasty, multilayered concoction. The secret is selecting liquids with varying amounts of sugar; those that contain more (such as soda) are denser than those with less (such as diet drinks). That makes it possible to actually stack one on top of another (for a little while, anyway -- then they'll start to blend). Ice cubes Cranberry juice Wild Berry flavor Gatorade Fierce Diet 7-Up 1. Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice. 2. Very slowly add a beverage that contains less sugar -- in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube -- not directly into the other drink -- to keep them from mixing. 3. Use the same technique to add a layer of Diet 7-Up.


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Breads

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Amazing Biscuits 2 C. Flour 1 Tbs Baking powder 1/2 Tsp Baking soda 1 Tsp Salt 1/3 C. very cold butter (about 5 Tbs) 3/4 C. Buttermilk Preheat oven to 450. Place dry ingredients into food processor, pulse twice to blend. Place chunks of butter into food processor. Pulse to cut in. Stop when texture resembles course corn-meal. Pour b-milk into chute while pulsing. Stop just before completely mixed. Dump onto floured board or counter. Knead just 2-3 times, pat & press together until it holds shape. Roll 3/4 in. thick, cut any way you like--round, wedge, etc. Place on cookie-sheet or breadstone. Bake 10-12 minutes until puffed & golden.


Bread Machine Rosemary Flax Buns Cup warm (not hot) water 1/2 Cup soy milk 2 Tablespoons vegan margarine 2 Tablespoons brown sugar 1 teaspoon sea salt 1/4 - 1/2 Cup flax or sunflower seeds 1 Cup whole wheat flour 2 Tablespoons finely chopped fresh rosemary 2 Cups unbleached white flour 2 teaspoons REGULAR dry yeast (not bread machine specific yeast) Place all ingredients (except toppings) in bread machine IN THE ORDER GIVEN, do not stir, adding yeast last (do not get it wet). Select the DOUGH cycle and start machine. At end of cycle (beeper sounds on most models) remove dough and knead lightly on a floured board for about 2 minutes. Cover dough with a damp tea towel and allow to 'rest' for 10 minutes. Divide into equal portions, depending on how many buns you want to make (see notes at top of recipe). Grease a cookie sheet or baking pan (use metal tins for even baking). Roll each dough portion into a ball, flatten for burger buns, only slightly for dinner rolls). Place on baking sheets, allowing about 1 inch between each bun. Cover with damp tea towel and allow to rise in a warm, draft-free place until buns are doubled in size, about 30-40 minutes. Preheat oven for last 10 minutes of rising time. Bake for 20-25 minutes until golden brown. Cool slightly before serving (if you can wait that long!) Optional: Brush egg replacer or soy milk lightly on risen buns, sprinkle with poppy or sesame seeds if desired then bake. Notes: I use REGULAR dry baking yeast NOT the type specified for bread machines and have achieved better results and less problems with over-rising, when using bread machine. Also, when dough is mixing in machine it should form a smooth ball, not sticking to sides of bread container in the bread machine. Add a bit more flour or water during mixing cycle only, if required, to achieve the right dough consistency. Do NOT lift lid on bread machine during rising cycle.


Optional toppings 1 egg replacer poppy or sesame seeds

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Buttermilk White Chocolate Scones with Blueberries Whisk together three cups flour, one tablespoon baking powder, one teaspoon baking soda, 1/2 teaspoon salt and 1/3 cup sugar until combined. Rub 1/2 cup cold butter, cut into pieces, into the flour mixture with your fingers until the mixture resembles very coarse meal. Stir in one cup buttermilk, one tablespoon vanilla, and a few pinches of orange zest, if desired, and then add 1/2 cup white chocolate chips (or chunks) and 1/2 cup dried or one cup fresh blueberries as the dough starts to come together. Using your fingers (you may wish to dip them in cold water, first), shape pieces of dough into rounds on a baking sheet lined with parchment paper. My rounds were about three inches across. If you like, brush with buttermilk and sprinkle liberally with coarse sugar. Bake at 400F for 15-20 minutes, until lightly browned.


Datenut Bread 1 1/2 cups dates, pitted and chopped 2 1/4 cups boiling water 3 teaspoons baking soda 1/2 cup chopped walnuts 1/2 cup pecans 2 cups white sugar 3 tablespoons margarine 2 eggs, beaten 1 teaspoon salt 4 1/2 cups all-purpose flour 1 teaspoon vanilla extract Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes. Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt. Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

- posted by Bill C.

Hearty Multigrain Bread 3/4 cup water 1 tablespoon butter, softened 1 teaspoon salt 2 tablespoons sunflower seeds 1 tablespoon sesame seeds 1 tablespoon flax seed 1 tablespoon millet 1 tablespoon quinoa

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1 cup bread flour 1 cup whole wheat flour 1 tablespoon dry milk powder 1/4 cup packed brown sugar 1 1/2 tablespoons bread machine yeast Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Makes 1 - 1 1/2 pound loaf


MOCHA MUFFINS 1 3/4 cups flour 3/4 cup sugar 2 tbsp. cocoa 2 tsp. instant coffee 2 1/2 tsp. baking powder 1/2 tsp. salt 1 cup milk 1/2 cup butter, melted 1 egg, beaten 1 tsp. vanilla 1/2 cup mini chocolate chips 1 tbsp. sugar mixed with 1/2 tsp. cocoa Preheat oven to 375. Grease 12 muffin cups or line with paper liners. Combine flour, sugar, cocoa, coffee, baking powder, and salt in a large bowl. In another bowl, combine milk, butter, egg, and vanilla; whisk until well blended. Pour into flour mixture and stir until just blended. Stir in chocolate chips. Evenly fill prepared muffin cups. Sprinkle sugar-cocoa mixture over top. Bake for 15 to 18 minutes or until muffins test done. Let muffins cool in pan on wire rack. Yield: one dozen.

- posted by Yoko H.

Overnight Rosemary Semolina Flat Bread 2 ¼ tsp active dry yeast 1 tsp sugar 1 cup warm water(110F), plus more if needed 2 TBSP extra virgin olive oil, plus more for drizzling 2 ½ cups flour, plus more for dusting 2 TBSP finely chopped fresh rosemary ½ cup semolina 1 tsp kosher salt, plus more for topping In a large bowl, combine the yeast, sugar and the 1 cup of water. Add the oil and let sit for 10 minutes until foamy.

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In a medium bowl, mix together flour, rosemary, semolina and a tsp of salt. Add the flour mixture to the yeast mixture, stirring with a large spoon to combine. Then, using clean hands and working in the bowl, mix until the dough comes together. If needed, add another 2 TBSP warm water and continue mixing dough into a a ball. On a lightly floured surface, knead the dough for about 4 to 5 minutes. Drizzle the bowl with ½ tsp oil and return the dough ball to the bowl, turning the dough to coat well with the oil. Cover the bowl with plastic wrap and refrigerate over night or for up to 24 hours. When ready to bake, preheat an oven to 425F. Meanwhile, cut the dough into 8 wedges, then over with a damp towel and let sit at room temperature for 10-15 minutes before rolling. On a lightly floured surface, roll out each wedge into a 5 by 10 inch rectangle. Brush or drizzle with oil and sprinkle with salt to taste. Arrange on ungreased baking sheets and bake for 10-15 minutes until golden and crispy but not over browned.


Rosemary Olive Bread

this is wonderful — From Cooking Light Magazine a few years ago 1 package dry yeast 2 teaspoons sugar 1/2 cup warm water (105° to 115°) 3 cups bread flour, divided 1/2 cup cornmeal 3/4 cup plain fat-free yogurt 1/2 cup chopped green olives 1 tablespoon olive oil 1 teaspoon dried rosemary 3/4 teaspoon salt Cooking spray Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Combine yeast mixture, 1 1/2 cups flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at medium speed of a mixer until blended. Add 1 1/2 cups flour; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Let rest 5 minutes. Knead lightly. Roll into a 14 x 7-inch rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Preheat oven to 375°. Uncover dough; bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

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Bread Machine Variation: Follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle; start bread machine.


Vanilla Bourbon Loaves 2 c Unsifted all-purpose flour 1 1/3 c Sugar 2 ts Baking powder 3/4 ts Salt 1 1/2 c Heavy cream 3 lg Eggs 3 tb Bourbon 1 tb Vanilla extract Preheat oven to 350 F. Grease two 81/2x41/2x25/8 in. loaf pans. Line bottom with waxed paper. Grease paper, dust with flour. In a large bowl combine flour, sugar, baking powder and salt. With electric mixer at low speed, beat well until blended. Add cream eggs, bourbon and vanilla. With mixer at low speed, beat just until dry ingredients are evenly moistened. With mixer at medium speed, beat just until batter is smooth, about 15 seconds. Divide batter equally between prepared pans. Bake 35 to 40 minutes or until cake tester inserted in centers comes out clean. Let cool in pans on wire rack 10 minutes. Run knife around edges of loaves; turn out onto racks. Turn up right and let cool completely.


Did you know that bread is delivered fresh to the stores five days a week? Each day has a different color twist tie. They are: Monday - Blue Tuesday - Green Thursday - Red Friday - White Saturday – Yellow

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About 10,000 B.C., man first started eating a crude form of flat bread - a baked combination of flour and water.

Ancient Egyptians are believed to be the first to have baked leavened (raised) bread. About 3,000 B.C., they started fermenting a flour and water mixture by using wild yeast which was present in the air.

Assuming a sandwich was eaten for breakfast, lunch, and dinner, it would take 168 days to eat the amount of bread produced from one bushel of wheat. A family of four could live 10 years off the bread produced by one acre of wheat.

Bread is probably the one food eaten by people of every race, culture and religion.

Each American consumes, on average, 53 pounds of bread per year.

Breaking bread is a universal sign of peace.

One bread superstition is that if you put a piece of bread in a baby's cradle, it will keep away disease.

Breakfast Foods

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Apple or Cherry Doughnuts 3 ounces Butter 2 ounces Sugar 1 teaspoon Vanilla 1/2 tablespoon Cinnamon 2 Egg yolks 9 ounces Flour 1/2 cup Milk 2 teaspoons Baking Powder 2 tablespoons Cherry Brandy 2 Egg Whites 9 ounces Sour Cherries or 9 ounces Apple Slices Cream together butter, sugar, vanilla, cinnamon and egg yolks until creamy. Mix baking powder under flour and mix, alternating with the milk and the brandy under the butter mix. Beat the egg whites until stiff and fold into dough mix. Add the drained cherries or apple slices to all. Heat oil in deep fryer and put tablespoons full of the dough into the very hot oil and bake until they are golden brown. Drain on paper towel and sprinkle with sugar.


Apple Yogurt Trifle Green apple & cherry yogurt create ribbons of color in this healthy snack. 1 Granny Smith apple, cored & finely chopped 2 8-ounce containers low fat cherry yogurt 10 Tablespoons Grape-Nuts cereal Evenly divide half of the chopped apple pieces among four parfait dishes or tall glasses. Divide yogurt from one 8-ounce container among dishes. Add 2 tablespoons Grape-Nuts to each trifle, then top with layers of remaining yogurt, chopped apple and a sprinkle of Grape-Nuts on top. Refrigerate at least 15-20 minutes before serving to allow cereal to soften slightly.

- posted by Teresa D.

The word "breakfast" literally means to break fast. As we know, fasting is the act of not eating over a period of time.

Donut Trivia: Some economists claim that you can judge the health of the economy by looking at the size of the hole in a donut. When times are good, more dough is used - hence, the hole is smaller.

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Baked Doughnuts with Cinnamon Glaze 5 cups Flour -- divided 2/3 cup Sugar 2 packages Active dry yeast 1 teaspoon Salt 1 teaspoon Lemon peel -- grated 1/2 teaspoon Nutmeg -- ground 2 cups Milk -- divided 1/2 cup Butter or margarine 2 Eggs 2 cups Powdered sugar -- sifted 1/2 teaspoon Cinnamon Combine 2 cups flour, sugar, yeast, salt, lemon peel and nutmeg in large bowl. Combine 1-3/4 cups milk and butter in 1 quart saucepan. Heat over low heat until mixture is 120-130*. (Butter does not need to completely melt). Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes scraping down side of bowl once. Beat in eggs and 1 cup flour at low speed. Increase speed to medium; beat 2 minutes, scraping down side of bowl once. Stir in enough additional flour, about 2 cups with wooden spoon to make soft dough. Cover with greased plastic wrap; refrigerate at least 2 hours or up to 24 hours. Punch down dough. Turn out dough onto lightly floured surface. Knead dough about 1 minute or until dough is no longer sticky, adding remaining 1/2 cup flour to prevent sticking if necessary. Grease 2 large baking sheets. Roll out dough to 1/2 inch thickness with lightly floured rolling pin. Cut dough with floured 2-3/4 inch doughnut cutter. Re-roll scraps reserving doughnut holes. Place doughnuts and holes 2 inches apart on prepared baking sheets. Cover with towels; let rise in warm place about 30 minutes or until doubled in bulk. To prepare glaze, combine powdered sugar and cinnamon in small bowl. Stir in enough remaining milk, about 1/4 cup to thin glaze to desired consistency. Cover and set aside. Preheat oven to 400*. Place pieces of waxed paper under wire racks to keep counter clean. Bake doughnuts and holes 8-10 minutes or until golden brown. Remove from pan with spatula; cool on wire racks 5 minutes. Dip warm doughnuts into glaze. Place right side up on racks, allowing glaze to drip down sides. These are best when served warm.


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Beignets (French-style Doughnuts) 1 Envelope Active Dry Yeast 3/4 Cup Water (110 degrees F) 1/4 Cup Granulated Sugar 1/2 tsp Salt 1 Beaten Egg 1/2 Cup Evaporated Milk 3 1/2 - 3 3/4 Cups A.P. Flour 1/8 Cup Shortening Vegetable Oil for Frying Powdered Sugar in a shaker or sifter Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it’s a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator). After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven). When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn’t contain much sugar, you will want a lot!). Best served with Cafe au Lait. Makes about 2 dozen.


Cereal is the number one food bought in supermarkets today. The first breakfast cereal was created in 1863 in New York by a vegetarian.

Twelve percent of the total quantity of colas sold are consumed with or instead of breakfast.

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Breakfast Lasagna 1 bag frozen hash browns 1 1/2 pounds Canadian Bacon -- sliced 1 onion -- chopped 1 green pepper -- chopped 1 yellow pepper -- chopped 1 cups mushrooms -- sliced (1 to 2) 4 eggs -- (4 to 5) 1 cup milk 1 1/2 cups sharp cheese -- grated (1 1/2 to 2) salt and pepper to taste Preheat oven to 350 degrees (F). Layer frozen hash browns in a 9 x 11-inch lasagna pan; season very well with salt and pepper. Layer green, yellow pepper and onions over hash browns; layer mushroom slices on top. Cook bacon until crispy; place over mushroom layer. Beat eggs and milk and salt. Pour egg mixture over bacon; spread grated cheese on top. Bake at 350 degrees for 30 - 40 minutes. (8 servings)

- posted by Orea D.

Breakfast Scones 1-3/4 cup all-purpose flour 3/4 cup regular rolled oats 1/2 cup firmly packed dark brown sugar 2 tsp baking powder 1/4 tsp baking soda 1/2 cup cold butter, cut into small pieces 1/4 cup chopped walnuts 1/4 cup raisins or 1/3 cup dried currants 1/2 cup chopped dates or 1/4 cup chopped dried figs 2 large eggs 1/4 cup buttermilk 1 tsp vanilla 1 tsp melted butter Preheat oven to 400° F. In a large bowl, mix flour, oats, brown sugar, baking powder, and baking soda. With a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse cornmeal. Add nuts, raisins, and dates. In another bowl, beat eggs then blend with buttermilk and vanilla. With a fork, stir liquid into flour mixture until evenly moistened. Scrape dough onto a well-floured board. Dust lightly with flour (dough will be very soft) and knead 4 or 5 times.

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Place dough on an oiled 12 by 15-inch baking sheet and pat into a 9-inch-diameter round. With a floured sharp knife, cut into 8 wedge-shaped pieces, leaving wedges in place. Brush with melted butter. Bake in a 400° F oven until tops are golden brown, about 20 minutes. Serve scones while warm. Note: These are best when eaten warm with a dollop of clotted cream.


Buttermilk Drop Donuts Vegetable oil 2 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/4 cup vegetable oil 3/4 cup buttermilk 1 egg Sugar or cinnamon sugar Heat oil (2 to 3 inches) in Dutch oven to 375F. Mix flour, sugar, salt, baking powder, nutmeg and baking soda in large bowl. Add oil, buttermilk and egg; beat with fork until smooth. Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil. Fry about 3 minutes or until golden brown on both sides; drain on paper towels. Immediately roll in sugar. YIELD: about 3 1/2 dozen drop doughnuts


Carmela's Omelet 3 medium potatoes peeled and cut in 3/4 inch chunks 1 medium onion diced to about 1/2 inch 1 green or red (or mixed) pepper diced to 1/2 inch 1 to 2 cloves finely chopped garlic 3 to 4 Tablespoons olive oil 6 eggs, beaten 1/4 cup of milk 1/3 cup freshly grated Pecorino Romano cheese Salt and Pepper Sauté cut potatoes in 3 Tablespoons of oil. Add onions, peppers and garlic. Continue cooking until all are tender. Season to taste with salt and pepper. Evenly distribute vegetables in pan. Beat eggs with milk and pour over vegetables. Sprinkle with cheese, cover and cook over low heat until eggs are set and puffed slightly. Be careful not to burn. Loosen bottom, flip out onto plate and invert back into pan to lightly cook top side. Slice and serve 4.


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Chocolate Glazed Doughnuts 4 Ounces unsweetened chocolate 1/4 Cup butter 2 eggs 1 1/2 Cups sugar 1/2 Teaspoon salt 4 Teaspoons baking powder 4 Cups flour 1 Cup milk Cooking oil for frying doughnuts 2 Cups powdered sugar -- sifted 5 Tablespoons boiling water 1/4 Cup flaked coconut 1/4 Cup finely chopped toasted pecans -- or your favorite nut 4 Ounces white chocolate – melted -- for drizzle (optional) Melt 1 ounce chocolate with 1 tablespoon butter in top of double boiler over simmering water. Let cool. Beat eggs and sugar until well blended. Add cooled chocolate mixture to egg mixture. Sift together salt, baking powder and flour. Alternately add flour mixture and milk to egg mixture to form a dough. (You may not need to add all of the Milk. Just add enough to form a dough ball). Gather dough into a ball on a floured board. Roll out to 1/3 inch thick. Cut with a floured doughnut cutter. Fry 3-4 minutes in oil heated to 375 degrees. Drain on paper towels. Glaze: melt remaining 3 ounces chocolate with remaining 3 tablespoons butter in top of double boiler over simmering water. Stir in powdered sugar and enough boiling water to make a thin glaze. Dip cooked doughnuts into glaze. Place on wire rack. Sprinkle with coconut and/or chopped nuts if desired. Drizzle white chocolate glaze over some for an elegant doughnut!


Ham and eggs are considered a typically American breakfast. Well, some sources reveal that this was also a favorite of Egyptians in 1500 B.C.

Eating breakfast regularly will actually help you lose weight! Studies show that not eating breakfast can slow down your metabolism. Slower metabolism = less energy = the body thinking that it’s “starving”, thus trying to hold onto it’s “fat stores”.

Eating breakfast has an advantageous effect on late-morning mood, satiety and cognitive performance.

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Crunchy Homemade Granola 4 cups rolled oats 1 cup wheat germ 1 cup chopped walnuts or slivered almonds 1/2 cup sesame seeds 1/4 cup brown sugar 1 teaspoon cinnamon 1/4 teaspoon salt 1/3 cup vegetable oil 1/3 cup honey 1/3 cup water 1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, pineapple, or papaya Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet. Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.


Crustless Bacon & Egg Quiche (presented by Butterfly Breeze Bed & Breakfast) 8 strips bacon (or 1 Tbsp Bacon Bits) 1 1/2 cups milk Dash of pepper 1/2 cup prepared biscuit mix 1 cup shredded Cheddar cheese 1/4 cup melted butter 3 eggs If you use fresh bacon, fry until crisp; crumble and set aside. In blender, combine milk, biscuit mix, eggs, butter and pepper. Pour into greased 9" pie pan. Sprinkle bacon and cheese on top of egg mixture, gently press below surface with a fork. Bake at 350° for 30 minutes or until knife inserted halfway comes out clean. Serves: 4-6

- posted by Orea D.

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Crustless Potato Quiche (presented by Victorian Inn Bed & Breakfast) 5 eggs beaten 3 cups frozen hash browns (26 oz.) 4 ounces Cheddar cheese 1/2 cup cottage cheese 1 green onion 1/4 teaspoon salt 1/8 teaspoon pepper 6 slices crispy bacon, crumbled Paprika Heat oven to 350°. Grease a 9-inch pie pan. In large bowl, combine all ingredients except paprika and bacon; mix well. Pour mixture into greased pan. Sprinkle with paprika. Bake at 350° for 30 to 40 minutes, or until set. Sprinkle with bacon; bake 5 minutes. Let stand 5 minutes before serving. Makes 6 servings.

- posted by Orea D.

Easy Overnight Coffee Cake 3/4 cup margarine, softened 1 cup sugar 2 eggs 1 cup sour cream 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon nutmeg 3/4 cup light brown sugar 1/2 cup chopped pecans 1 teaspoon cinnamon Cream margarine and sugar until light and fluffy. Add eggs and sour cream; mix well. Combine flour, baking powder, soda, salt and nutmeg; add to batter and mix well. Pour batter into greased and floured 13x9x2 inch baking pan. Combine brown sugar, pecans and cinnamon; mix well. Sprinkle one half of this mixture over cake batter; swirl mixture through batter. Top remaining 1/2 mixture evenly over cake batter. Cover and chill overnight. Uncover and bake in preheated 350 degree F oven for 35-45 minutes or until cakes tests done with toothpick.


French Toast Casserole Serves about 8 10 cups cubed sturdy white bread

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cooking spray 1 ( 8 oz.) block of reduced fat cream cheese, softened 8 large eggs 1 1/2 cups milk 2/3 cup half-and-half 1/2 cup maple syrup 1/2 teaspoon vanilla 2 tablespoons powdered sugar Maple syrup Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla - mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight. Next morning; Preheat oven to 375. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake for 50 minutes, or until set (should be a nice light golden brown). Remove from oven, sprinkle with powdered sugar and serve with maple syrup.

- posted by Yoko H.

Potato Leek Frittata

Serves 8 as a side dish * 1 small leek, washed, thinly sliced * 1 tsp organic extra virgin olive oil * 1/2 cup finely chopped parsley * 1/4 cup grated Parmigaino-Reggiano * 1/3 tsp freshly ground black pepper * 4 whole eggs * 8 egg whites, lightly beaten * pinch of salt * 3/4 lb potatoes, peeled, boiled, diced * 1 TB unsalted organic butter In sauce pan, cook leek over medium heat in olive oil 3–4 minutes. Remove from heat and set aside to cool. Stir in parsley, cheese, pepper, eggs and egg whites. Add salt. Gently stir in potatoes. In an 8-inch frying pan, heat butter; add leek mixture. Cook over low heat until almost set, about 10–15 minutes. Place under preheated broiler and cook until set, about 1 minute. Nutrition Info: Per Serving (121g-wt.): 130 calories (50 from fat), 5g total fat, 2g saturated fat, 9g protein, 11g total carbohydrate (1g dietary fiber, 1g sugar), 110mg cholesterol, 150mg sodium


Shipwreck Breakfast Burritos 1/2 pound bacon -- diced 12 eggs -- slightly beaten 4 large potatoes -- scrubbed and diced (leave peel on) 1 and 1/2 cups of shredded cheddar cheese 1 medium onion -- chopped 1/2 medium bell pepper garlic to taste parsley to taste salt and pepper to taste

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plenty of tortillas your favorite salsa In a large skillet, fry bacon until nearly done. Add potatoes, onion,peppers, garlic, and seasonings to the bacon. Fry until potatoes are tender to the touch of a fork, turning often. Pour beaten eggs over potatoes and bacon. Cook, turning, until the eggs are almost set. Add cheese, turn to combine, and turn off heat. Warm tortillas (45 seconds between 2 wet paper towels in the microwave works well), fill tortillas with potato mixture and top with salsa. (6 servings) Mr Breakfast would like to thank Jazzbo for this recipe. Recipe number 1111. Submitted 10/23/2003. Send comments regarding this recipe to [email protected].

- posted by Orea D.

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Weight Watchers Farmers Market Omelets POINTS Value: 5 Servings: 2 Level of Difficulty: Easy Preparation Time: 10 Cook Time: 15 Ingredients: Filling: 1/2 cup sliced mushrooms 1/2 cup thinly sliced yellow summer squash 1/2 cup thinly sliced zucchini 1/4 cup chopped red bell pepper 2 Tbsp. water Omelets: 4 large EGGS 1/4 cup water 2 tsp. grated Parmesan cheese 1/2 tsp. dried basil 1/4 tsp. garlic powder 2 tsp. light butter Directions: Place filling ingredients in a 7 to 10-inch nonstick omelet pan or skillet; set over medium heat. Cook, stirring, until water has evaporated and vegetables are crisp-tender, about 3 to 4 minutes. Remove vegetables from pan and set aside; carefully wipe skillet clean. In a medium bowl, beat together eggs, water, cheese, basil and garlic powder. Heat butter in same skillet over medium-high heat until melted; tilt skillet to coat with butter. Pour in half of egg mixture; eggs should immediately set at edges. Gently push cooked portions from edges toward center of skillet with spatula so that uncooked eggs can reach skillet bottom. Continue cooking, tilting pan and gently moving cooked portions as needed. When top surface of eggs is thickened and no visible liquid egg remains, place half of filling mixture on one side of omelet. Fold omelet in half and slide onto a plate cover to keep warm or place in a warm oven. Repeat with remaining ingredients to make a second omelet. Serve immediately. Yields 1 omelet per serving.


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Cajun

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Avocado and Shrimp Cocktail 2 avocados Fresh lemon slices 1-1/2 cups cooked, peeled baby shrimp 3 tablespoons mayonnaise 1 tablespoon heavy cream Dash Tabasco Dash white Worcestershire sauce Salt and pepper to taste Paprika Cucumber and lemon slice for garnish Halve avocados, remove stones, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce, salt and pepper. Fold in cooled shrimp; spoon into avocados; sprinkle with paprika and chill. Garnish with cucumber and lemon slices. Serve chilled on bed of lettuce.


Black-eyed Peas And Sausage Jambalaya 2 lbs. chopped white onions 2 bunches green onions, chopped 1 large bell pepper, chopped 5 cloves garlic, chopped 1 cup parsley, chopped 3 lbs. salt meat, boiled once, cut in small pieces 3 lbs. smoked hot sausage, cooked and cut in bite size pieces 3/4 lb. dried black-eyed peas, boiled until half done 3 lbs. uncooked rice 12 cups water Sauté onions, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, black-eyed peas, and rice. Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Now remove cover 5 to 10 minutes before serving. A crowd pleaser! Serves 20 to 25


The word "CAJUN" is [derived from] the word "ACADIAN," starting off, in the French of course, "Acadien…Cadien…Cadjin…and in English, "Cajun". The word "Acadian" describes the 17th and 18th Century inhabitant of an area in eastern Canada called Acadia or, in French, Acadie. The popular meaning for the word "Acadie" is "earthly paradise," taken from the language of the Micmac Indians, who inhabited the area at the time. Acadia was comprised of what is today New Brunswick, Nova Scotia, Prince Edward Island, Cape Breton and parts of the state of Maine.

Countless Cajun meals contain the "Cajun Trinity" which is composed of onions, bellpeppers and celery.

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Blazing Shrimp Peppers 3 large green bell pepper 2-1/2 cups cooked rice 1-1/2 cups (8 oz) peeled shrimp 2 eggs, slightly beaten 1/2 cup each finely chopped onions and celery 1/4 cup chopped jalapeno peppers 2-1/2 tbs melted butter or margarine 1 tbs lemon juice 1/2 tsp salt Dash of Tony Chacherie's Seasoning 1/2 cup of bread crumbs Cut the peppers in half lengthwise, remove seeds and membranes. Cook in boiling salted water 2 to 3 minutes. Drain. Combine rice, shrimp, egg, onions, celery, jalapeno peppers, 2 tbs butter, lemon juice, salt, and pepper. Fill pepper halves with rice mixtures. Combine bread crumbs and pepper seasoning with remaining butter. Sprinkle over peppers, Sake at 350F for 30 minutes or until heated through


Cajun Crab Cakes 1 lb crabmeat, well drained 1/4 minced onions 3 tbs thinly sliced scallions 2 egg whites 1 tbs lemon juice 1/4 tsp prepared mustard 1/4 tsp hot-pepper sauce 1/4 tsp Worcestershire sauce 1/2 cup crushed oyster crackers 1/4 cup low-fat mayonnaise Low-Fat Jalapeno Tartar Sauce: 1 jalapeno pepper minced 1/2 cup non-fat, plain yogurt 2 tbs minced onions 1/8 tsp ground red pepper In medium bowl, combine crab, onions and scallions. In small bowl combine egg whites, lemon juice, mustard, hot pepper sauce and Worcestershire sauce; mix well. Add to crab mixture and stir gently. Stir in crackers, add mayonnaise and gently combine. Line baking pan with coated foil. Form 12 patties and broil 8 minutes, turning once. Tartar Sauce: Mince peppers, onions, combine with yogurt and red pepper by mixing into food processor. Process until smooth and refrigerate until ready to serve with crab cakes


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Crawfish Turnovers 3 cups flour 1 teaspoon salt 1 1/2 cups solid vegetable shortening 3/4 cup ice water 1/2 stick butter 1 cup chopped onions 1/2 cup chopped bell peppers 1/2 cup chopped celery Salt and cayenne pepper 3/4 teaspoon paprika 1 pound peeled crawfish tails 2 tablespoons flour 1/2 cup water 3 tablespoons chopped parsley 3 tablespoons chopped green onions 1 egg, beaten Combine the flour and salt in a mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse meal. Using the tines of a fork, stir as much of the water as you need to bring the dough together, 1 tablespoon at a time. Work it with your hands until you have a smooth ball of dough. Do not over handle the dough. Wrap it in plastic wrap and refrigerate for at least 1 hour. In a large sauté pan, over medium heat, melt the butter. When the butter as melted, add the onions, bell peppers, and celery. Season with salt and cayenne. Sauté the vegetables until soft, about 6 to 7 minutes. Stir in the paprika. Add the crawfish tails and cook for 5 to 6 minutes, stirring occasionally. Dissolve the flour in the water and add to the crawfish mixture. Stir for 1 to 2 minutes, or until the mixture thickens. Remove from the heat and add the parsley and green onions. Cool to room temperature. Preheat the oven to 375 degrees and lightly oil a baking sheet. Remove the dough from the refrigerator and place it on a lightly floured surface. With a knife, cut the dough into 8 equal portions. Lightly flour each piece. Using your fingers, flatten each piece into a 6-inch round, about 1/4-inch thick. Fill the center of each one with 1/3 cup of the crawfish mixture. Brush the edges of each round with some of the beaten egg. Fold the rounds in 1/2 and crimp the edges with the tines of a fork. Brush the tops of the turnovers with the remaining beaten egg. Place the turnovers on the baking sheet about 1-inch apart. Bake for 45 minutes or until golden brown.


Easy Gumbo 2 15 oz cans tomatoes, optional - I use diced 1/2 cup plain flour, approx. 1 onion, chopped 1 bell pepper, chopped 1lb okra, sliced liked coins- don't be afraid, it won't be slimy - frozen OK 2lbs med. shrimp, peeled 1lb smoked sausage, diced 1lb smoked ham, diced 4 tbs shortening, veg. oil or olive oil 1 tbs Tony Chachiere's Creole Seasoning 1 tsp salt, optional

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2 bay leaves 1 tbs file (pronounced fee' lay) 1/2 gallon water Sauté shrimp over med. heat in oil about 2 min and then remove. Turn the cell phone off - you are making a roux and can't stop Add flour to oil, stir constantly, about 3 min, until like a paste - do not burn Hey, you just made a roux Add onion, bell pepper and bay leaves, sauté until tender, keep stirring Dump everything else in there except shrimp and file. I like to dump PUT THE OKRA IN THERE, YOU BIG CHICKEN Bring to boil and then reduce heat, cover and cook for 30 min Add shrimp and continue cooking fo 15 min Let cool for about 5 min and then stir in file, never boil file - it will become pungent Serve over a little rice Notes: You can substitute shrimp with chicken, duck, whatever but add that when you add the water, etc. You should brown the chicken first in another pot. You can substitute smoked turkey sausage and smoked turkey ham. Tony's is the best Creole seasoning and the only one that I have found without MSG. If you can't find it, or file, let me know - we'll have to get you some I think Contadina brand tomatoes taste best, but that's up to you Some like tomato in it, some don't You probably noticed a lack of hot pepper - the kids won't eat it. The Tony's has a little in it. I recommend ground cayenne pepper because you can "regulate" it if you want it hotter. And you can add it to only your bowl- watch it, it's really hot You can freeze leftovers in ziplock bags


RED BEANS and RICE 1 pound dried red beans or kidney beans 1 large hamhock from left over ham, or sausage 2 tablespoons margarine or ham fat 1 large onion, finely chopped 1 or 2 clove garlic, finely minced 1 teaspoon salt 1/4 teaspoon red pepper 1 small piece bay leaf 1/2 teaspoon oregano powder 2 large ripe tomatoes or canned whole tomatoes Pick and wash red beans. In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute. Set aside until they cool. Cook onion in fat until tender. Add to beans, with garlic, hamhock, tomatoes, bayleaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours.

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Take out hamhock, cut meat away from bone and add to pot of beans. Add oregano. Discard the bone. Serve in soup plates over rice. Chopped scallions over this is delicious. COOKING TIP: If using sausage, do not cook them longer than 1 hour. If there are left over beans, chill in individual servings and freeze.


Red Beans and Smoked Sausage 1 1/2 lbs smoked sausage (regular or Polish-type) 1 lb. dry red kidney beans 8 cups water 1 Tbsp. cooking oil 1 large onion, chopped coarse salt and pepper to taste Sauté onions in oil for 1 minute in large stewing kettle. Add the 8 cups water and the washed beans and cook over low heat for about an hour or until the beans begin to get soft. Remove 2 or 3 tablespoons beans and mash, then return them to pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut sausage into 1 1/2 inch pieces and add to beans and continue to cook, covered, for 15 minutes, then add 1 level tsp. salt and however much pepper you can stand -- remember there is usually some pepper in the sausage. Never fry or boil the sausage before adding to beans. Serve over rice. Serves 4, but to increase to 6, just add more sausage. Never freeze! Leftover ham, or ham hocks may be substituted, but must be cooked along with the beans.


Remoulade Sauce Remoulade is usually served as a sauce or dip with seafood but is occasionally used as a salad dressing 4 tbs lemon juice 4 tbs vinegar 4 tbs prepared mustard 4 tbs prepared horseradish 2 tsp salt 1/2 tsp black pepper 2 tsp paprika dash cayenne 2 tbs catsup (optional) 1 cup salad oil 1/2 cup celery, chopped fine 1/2 cup green onions, minced or chopped fine Combine lemon juice, vinegar and seasonings. Gradually add oil. Stir with fork or rotary beater to blend well. Add celery and onion. Serve chilled. Makes 2 cups.


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Sausage Creole Cajun-Style 1 pound smoked links, sliced 1/4 cup chopped onion 1/3 cup chopped celery 3/4 cup water One 10-oz can diced tomatoes and peppers 2 Tbsp. oil 1/2 cup diced bell pepper 1/4 cup sliced green olives 1/4 tsp pepper 1 package Lipton's Spanish Rice Mix Sauté onion, bell pepper and celery in oil. Combine all ingredients in a large sauce pan. Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes. Remove from stove and let rest for 5 minutes before serving. For a spicier Creole taste, use HOT links. If you like a hotter Creole, add 1/8 tsp of cayenne pepper or Louisiana Hot Sauce. Serves 4. Cooking and preparation time: About 20 minutes.


Shrimp or Chicken Creole 2 1/2 - 3 lbs. med. shrimp, peeled or 1/2 cup chopped celery boneless chicken breasts cut in cubes 1 clove minced or chopped garlic 4 tbs. olive oil, veg. oil or shortening 1 tsp chopped thyme 1/3 cup flour (approx.) 3 bay leaves 1 cup chopped onion Salt to taste 1/2 cup chopped bell pepper 1 tbs. basil 1 banana pepper, chopped (optional) 1 tbs. Tony Chachiere's Creole Seasoning 3 8oz. cans tomato sauce 3 tbs. chopped parsley 40 oz. water 3 tbs. corn starch, dissolved in a little water In a large pot, like a Dutch oven, heat oil over med. heat, then add shrimp or chicken and "brown". Cook shrimp about 2 min., chicken about 5 min. Then remove from pot Make a roux: Add flour to oil, stirring continuously until like a paste, about 5min. Add chopped seasoning and bay leaves and sauté until tender, careful not to burn Add all remaining ingredients except parsley and corn starch. If cooking chicken, add it now. Do not add shrimp now. Bring to boil and then reduce heat to simmer. Cover pot. Cook for 45 min., stirring on occasion. Add parsley and corn starch. If cooking shrimp, add it now. Cook for another 15 min. Serve over rice. If you do not like rice, may be served over toast. May be made several hours, even a day, in advance and then reheated. Please note that this is very healthy, almost no fat or calories, except for the rice.


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Apple Cake with Lemon Sauce 4 medium apples peeled, cored and sliced 1 tablespoon freshly squeezed lemon juice 1 1/4 cups sugar, divided 1/4 cup water 1 1/3 cups all-purpose flour 3/4 cup sugar 3 tsp baking powder 1/2 tsp salt 1/4 cup vegetable shortening 1 egg 3/4 cup milk Lemon Sauce (see recipe below) Preheat oven to 350°F. Butter an 8-inch square cake pan. Add apples to baking dish. In a small bowl, combine lemon juice, 1/2 cup sugar, and water; pour over apples and mix thoroughly. Let stand while preparing batter for cake. In a large bowl, combine flour, remaining 3/4 cup sugar, baking powder, and salt; cut in vegetable shortening with a pastry blender until shortening is the size of very small peas. Make a hollow in the center and add egg and milk; mix until just combined (batter should have small lumps in it). Pour batter over apple mixture and bake for 45 minutes. Prepare Lemon Sauce. Serve with Lemon Sauce spooned over warm cake. LEMON SAUCE: 1/2 cup sugar 1 tbsp cornstarch 1/4 cup cold water 1/2 cup boiling water 1 tablespoon butter 1/2 teaspoon lemon extract 2 tablespoons freshly squeezed lemon juice In a small saucepan, mix sugar and cornstarch thoroughly. Stir in cold water until cornstarch is dissolved. Add boiling water and cook over medium heat, stirring constantly until thickened and clear in color. Remove from heat and stir in butter, lemon extract, and lemon juice; set aside until ready to serve.


Bacardi Rum Cake Cake: 1 cup chopped, toasted pecans or walnuts 1 18-1/2 ounce yellow cake mix 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix 4 eggs 1/2 cup cold milk 1/2 cup vegetable oil 1/2 cup Barcardi dark rum Glaze: 1 stick butter

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1/4 cup water 1 cup sugar 1/2 cup Barcardi dark rum Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. This cake will stay moist for quite a while.


Banana Cake with Cream Cheese Frosting 3/4 cup butter 2 cups sugar 3 large eggs 2 tsp vanilla 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed ripe bananas Frosting 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 2 cups icing sugar 1 teaspoon vanilla

1. Preheat oven to 275°. 2. Grease and flour 2 10 inch cake pans (Or use Wilton’s Cake Release…one of my favorite

products!). 3. In a small bowl, mix mashed banana with the lemon juice; set aside. 4. In a medium bowl, mix flour, baking soda and salt; set aside. 5. In a large bowl, cream 3/4 cup butter and 2 cups sugar until light and fluffy. 6. Beat in eggs, one at a time, then stir in 2 tsp vanilla. 7. Beat in the flour mixture alternately with the buttermilk. 8. Stir in banana mixture. 9. Pour batter into prepared pan and bake in pre heated oven for one hou and 20 minutesr or

until toothpick inserted in centre comes out clean. (Oven temps vary…watch your cake as it may take more or less time)

10. Remove from oven and place directly into the freezer for 45 minutes. 11. This will make the cake very moist. 12. For the frosting, cream the butter and cream cheese until smooth. 13. Beat in 1 tsp vanilla. 14. Add icing sugar and beat on low speed until combined, then on high speed until frosting is

smooth and creamy. 15. Spread on cooled cake.

- posted by Brenda S.

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Banana Split Cake 1-1/2 cups graham cracker crumbs 1 cup sugar, divided 1/3 cup butter, melted 2 pkgs.(8oz.) cream cheese, softened 1 (20oz.) can crushed pineapple, drained 6 medium bananas, divided 2 cups cold milk 2 pkgs.(4-serving) vanilla instant pudding 2 cups thawed cool whip, divided 1 cup chopped pecans(optional) Mix crumbs, 1/4 cup sugar and butter, press firmly in bottom of 13x9-pan,freeze 10 minutes. Beat cream cheese and remaining 3/4 cup sugar w/mixer on medium til well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple. Pour milk into medium bowl, add dry pudding mixes, beat with whisk 2 minutes or til well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans (if u want them) refrigerate 5 hrs. slice remaining 2 bananas just before serving; arrange over dessert. Store leftovers in refrigerator.

- posted by Charlotte T.

Banana Toffee Picnic Cake from Betty Crocker 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup mashed very ripe bananas (2 medium) 1/3 cup water 1/3 cup vegetable oil 3 eggs 1/2 teaspoon almond extract 1/2 cup toffee bits Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, bananas, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter. Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Top servings with caramel topping, sliced bananas and a maraschino cherry.


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Cajun Cake 3 cups all-purpose flour 1 1/2 cups white sugar 2 teaspoons baking soda 1/4 teaspoon salt 2 eggs 1 (20 ounce) can crushed pineapple with juice 3/4 cup white sugar 3/4 cup evaporated milk 1/2 pound butter 1 cup chopped pecans 1 1/2 cups flaked coconut Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended. Pour batter into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until done. Have topping ready when cake is done. To Make Topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat. When cake comes out of the oven, Pour on topping and carefully spread on while cake is still hot. Makes 1 - 9x13 pan


Carrot Cake based on Silver Palate's recipe Ingredients Cake: * 3 cups unbleached all-purpose flour * 2 cups sugar * 1 teaspoon salt * 1 Tbsp baking soda * 1 Tbsp cinnamon * 1 1/2 cups olive oil or grapeseed oil * 4 large eggs, lightly beaten * 1 Tbsp vanilla extract * 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping) * 1 1/2 cups sweetened, shredded coconut * 2 cups of finely grated carrots * 1 cup of drained crushed pineapple Frosting: * 8 oz cream cheese, at room temperature * 6 Tbsp unsalted butter, room temp

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* 2 1/2 cups of confectioners' sugar * 1 teaspoon vanilla extract * 2 Tbsp lemon juice Method Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners’ sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16.


Chocolate-Orange Punch Bowl Cake from Betty Crocker 1 box Betty Crocker® SuperMoist® devil's food cake mix Water, vegetable oil and eggs as called for on cake mix box 4 cups milk 4 teaspoons grated orange peel 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix 1 cup chocolate-flavor syrup 2 cans (15 oz each) mandarin orange segments, drained 1 container (8 oz) frozen whipped topping, thawed Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box, using water, oil and eggs. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Meanwhile, in large bowl, mix milk and orange peel. With wire whisk, beat pudding mix into milk mixture about 2 minutes or until blended. Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled. Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

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Makes: 16 servings Special Touch: For an extra-special treat, decorate with chocolate-dipped orange segments. Dip half of each orange segment into melted chocolate and place on a waxed paper-covered cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Just before serving, arrange dipped oranges on top of dessert. High Altitude (3500-6500 ft): Make cake mix following high altitude directions on box for 13x9-inch pan.


Confetti Celebration Cake from the Betty Crocker site (oooh, isn't it pretty?) 1 box Betty Crocker SuperMoist white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 1 bottle (1.75 oz) Betty Crocker Decors rainbow mix candy sprinkles 1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting 2 to 4 different colors Betty Crocker decorating icing (in 4.25-oz tubes) Heat oven to 350°F. Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray). In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour. Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting. Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake. High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes. Special Touch Enclose a sprinkle of brightly colored confetti in your party invitation. Scatter the same confetti on your dining or serving table, too.


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Crazy Cake 2 cups white sugar 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup unsweetened cocoa powder 2 cups water or coffee 1 cup vegetable oil 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract Preheat oven to 350 degrees F In a large bowl, mix sugar, flour, baking soda, salt and cocoa. Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth. Pour into a greased, floured 9x13 inch pan. Bake for 35 minutes, or until toothpick inserted into center of cake comes out clean.


Devil's Food Cake With Chocolate-Orange Buttercream A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer. Cake 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 1/2 cups all purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon coarse kosher salt 1/4 teaspoon baking soda 1/2 cup whole milk 1/2 cup plain whole-milk yogurt 1 1/2 cups (packed) golden brown sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 2 teaspoons dried lavender blossoms,* finely ground in spice mill 4 large eggs Buttercream frosting 8 ounces bittersweet or semisweet chocolate, chopped 1/2 cup unsweetened cocoa powder 7 tablespoons (or more) water 1 1/2 cups (3 sticks) unsalted butter, room temperature 4 cups powdered sugar, divided 1 tablespoon grated orange peel 2 teaspoons vanilla extract 1/2 teaspoon coarse kosher salt 1 tablespoon Grand Marnier or other orange liqueur Chocolate curls

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For cake: Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm. Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely. For buttercream frosting: Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool. Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound chocolate curls in center of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.) *Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets. Makes 12 servings.


Funnel Cake Recipe 2 cups milk 2 eggs 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon sugar, if desired Mix together milk and eggs. Sift together flour, baking powder, salt and sugar. Combine with milk mixture. Beat to make smooth. Test dough for proper consistency. If it runs out of funnel too quickly, it is too thin and needs a little more flour. If it flows too slowly, it is too thick and needs a little more milk. PS: Best bet, use a real funnel, fry only one at a time, use canola oil or Crisco shortening.

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There are a few things a beginner at funnel cake making should know. Do not crowd cakes in the hot fat. Just do a few at a time so the heat of the frying pan is not

lessened.

If you are using a regular funnel, be sure the tube opening is at least 5/8". You'll need to use your finger to keep the tube closed and to control the flow, when using a regular funnel.

Practice funneling the dough. Directions Partially fill funnel cake pitcher, hold it over the hot fat and pour to make shapes like sticks,

circles, spirals or whatever shape you like.

Fry the cakes on one side, turn and fry on other side until golden brown.

Drain on brown paper.

Dust with confectioner's sugar and enjoy while still warm. - posted by Terrie W.

Ice Cream Castle Cake 1 quart vanilla or coffee ice cream 1 cup sugar 2 tsp. cinnamon Candy seashells, pebbles and gummy octopuses (available at most candy shops) A plastic sand castle mold, 5 inches tall and 5 1/4 inches wide (sold in most novelty stores), or a rectangular or cylindrical quart-size Tupperware container A toy flag Allow the ice cream to soften for about 15 minutes at room temperature, then spoon it into your castle mold. Be sure to fully pack any crenellations on the bottom of the mold. Tightly cover the top of the mold with plastic wrap and keep it in the freezer overnight, or until solid. In a mixing bowl, toss together the sugar and cinnamon to make beach sand. If the color looks too light, add a little more cinnamon or a teaspoon of instant hot chocolate mix. Cover a large tray with aluminum foil. Fold the edges of the foil into a lip for catching excess cinnamon sugar. At least 3 hours before serving (or up to several days ahead of time), unmold the castle. Fill a 2- to 3-quart pot with hot tap water. Then remove the mold from the freezer. Holding it open-end up, carefully and quickly (for no more than 2 seconds) dip it into the hot water. The object is to warm the mold without melting more than the surface of the ice cream. Immediately top the mold with the foil-covered serving platter, invert onto a flat working surface and lift off the mold. Working quickly, sprinkle a generous base coating of cinnamon sugar on the sides and top of the castle. Gather and reserve any spilled cinnamon sugar to use later. Immediately return the castle, uncovered, to the freezer until it is frozen solid (at least 3 hours). Then wrap the castle with aluminum foil until serving time.

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Shortly before serving, spread the remaining cinnamon sugar on a flat, foil-covered surface. Remove the ice-cream castle from the freezer, unwrap and roll the sides in the cinnamon sugar. Set the castle on a serving plate and sprinkle the top with more cinnamon sugar. Spread the rest of the cinnamon sugar on the plate to resemble a beach. Add the candy shells and pebbles and the gummy octopuses. Finally, top the castle with the toy flag. Makes 8 1/2-cup servings. Note: If you don't have time to custom build an ice cream sand castle like the one shown above, here's an easy shortcut: Uncover and invert a pint of ice cream on a foil-covered tray. Peel away the cardboard container and sprinkle on plenty of cinnamon sugar. Decorate with a graham cracker drawbridge.


Kitty Litter Cake This is a fun cake! It might look gross, but it does taste good! 1 (18 oz.) box spice or german chocolate cake mix 1 (18 oz.) box white cake mix 1 pkg. white sandwich cookies 1 large box vanilla instant pudding mix 12 small tootsie rolls 1 litter box (preferably a NEW one!) 1 plastic scoop green food coloring Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into clean litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper. Serving Size: 24


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Lemon Cake with Raspberry Mousse from Betty Crocker Prep Time: 20 min Total Time: 2 hours 10 min Makes: 16 servings 1 box Betty Crocker SuperMoist lemon cake mix 1 1/3 cups buttermilk 1/3 cup vegetable oil 1 teaspoon grated lemon peel 3 eggs 2 cups raspberry pie filling (from 21-oz can) 1 1/2 cups whipping cream Fresh raspberries, if desired Mint leaves, if desired Heat oven to 350F (325F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour. Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator. For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve. High Altitude (3500-6500 ft): No change.


The most expensive cake ever made was the Diamond Fruit Cake: a Christmas cake studded with 223 diamonds and put on sale for $1.7 million dollars in Tokyo in 2005.

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Lemon Crème Cupcakes from Betty Crocker Cupcakes 1 box Betty Crocker® SuperMoist® yellow or lemon cake mix Water, vegetable oil and eggs called for on cake mix box Filling 3/4 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container) 1/2 cup marshmallow creme Frosting 1 container (12 oz) Betty Crocker® Whipped butter cream frosting 2 teaspoons grated lemon peel 4 teaspoons fresh lemon juice 1/4 cup Betty Crocker® star decors Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough). In small bowl, mix filling ingredients. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening. In medium bowl, stir together 1 container butter cream frosting, the lemon peel and lemon juice. Frost cupcakes. Sprinkle with stars. High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake mix box.


Midnight Molten Brownie Cupcakes This is decadently delicious! 1/2 cup semisweet chocolate chips 1/2 cup butter or margarine 3 eggs 3 egg yolks 1 package Betty Crocker® Supreme brownie mix (with chocolate syrup pouch) About 1/2 cup Betty Crocker® stars, confetti or critters decors Heat oven to 400°F. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth. In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until

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well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture. Bake 11 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes. Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.


Oatmeal Cake I like this better the 2nd or 3rd day after baking (IF it lasts that long!) Combine 1 cup oatmeal, 1 1/4 cup boiling water, 1/2 cup butter and let stand of 10 minutes. Stir together 1 1/2 cup flour, 1 tsp. soda, 1 tsp. pumpkin pie spice mix, and 1/2 tsp. salt. Stir 1 cup sugar, 1 cup brown sugar, and 2 eggs into oatmeal mix. Add flour mixture and beat well. Pour into greased 9 x 13 x 2 inch pan. Bake at 350 degrees for 45 minutes. Spread hot cake with coconut frosting and return to oven for 20 minutes to brown frosting. Frosting: 1 can (about 1 cup) flaked coconut 1 cup chopped pecans or walnuts 1/2 cup brown sugar 1/3 cup butter, softened 1/4 cup evaporated milk (mix well)

- posted by Holly W. Red Velvet Cake 1/2 cup butter 1 1/2 cups sugar 2 eggs 1 tsp. vanilla 3 tbsp. cocoa 2 oz. red food coloring 2 1/2 cups sifted cake flour 1 cup buttermilk 1 tsp. salt 1 tsp. baking soda 1 tbsp. white vinegar Preheat oven to 350 F. Cream butter and sugar until smooth. Add eggs and vanilla, beat well. In a separate bowl, blend cocoa and food coloring, add to sugar mixture. Add flour, buttermilk and salt. Mix soda and vinegar in a cup and add to the batter. Bake in two greased and floured 9-inch cake pans for 30-35 minutes or until toothpick comes out clean. Let cool before frosting.

- posted by Rebecca A.

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Barley Casserole 1/2 lb Fresh mushrooms 1 large Onion, finely chopped 4 Tb Butter (or margarine) 1 c Barley Salt and pepper 3 c Beef broth Slivered almonds, toasted Sauté mushrooms and onions in butter. Don't let onions brown. Mix in barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45 minutes, until liquid is absorbed and barley is tender. Garnish with almonds.


Broccoli and Pasta Casserole 2 slices whole-wheat bread (1 ounce) 1 head broccoli (1 pound), cut into florets, stems peeled and cut into 1/2-inch pieces 8 ounces whole-wheat fusilli pasta 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 medium onion (5 ounces), finely chopped (about 1 cup) 3 tablespoons plus 1 1/2 teaspoons all-purpose flour 1 teaspoon ground mustard 4 cups skim milk 1/4 cup part-skim ricotta cheese, pureed 2 ounces grated Parmesan cheese (1 cup) Coarse salt and freshly ground pepper Preheat oven to 425 degrees. Process bread in a food processor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 minutes. Cook broccoli in a large pot of boiling water until slightly tender, about 2 minutes. Transfer to a bowl using a slotted spoon, reserving water in pot. Add pasta to water, and cook until al dente, about 8 minutes. Drain. Add oil and onion to clean pot over medium heat. Saute, stirring occasionally, until onion is translucent, about 7 minutes. Add flour and ground mustard. Cook, stirring constantly, for 1 minute. Whisk in the milk in a slow, steady stream. Bring to a boil. Cook, whisking, for 5 minutes. Remove from heat. Add cheeses and 1 teaspoon salt. Season with pepper. Stir in broccoli and pasta. Transfer to six 1 1/2-cup ramekins or an 8 1/2-by-11-inch baking dish; top with breadcrumbs. Bake until bubbling and tops are browned, 25 to 30 minutes.


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Cabbage Roll Casserole like cabbage rolls with way less work!! 1 pound ground beef 1 small head cabbage (chopped) 1 tsp. oil salt/pepper to taste 1/2 cup rice(I use minute brown) 1 can tomato sauce (19 oz.) Brown burger, onion in oil. Drain. Add salt/pepper and raw rice. Mix well. Stir in tomato sauce. Place cabbage in lightly greased 9x13 pan or large casserole dish(I use this one).Pour hamburger mix over cabbage. Bake, uncovered, at 325' oven,1 hour. Uncover and bake an additional 1/2 hour.


Chicken Noodle Casserole 2/3 cup chopped onion 1 garlic clove, minced 1 tablespoon olive oil or canola oil 1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes 1 can (14 1/2 ounces) chicken broth 1 1/2 cups chopped carrots 3 celery ribs, chopped 1/2 teaspoon dried savory 3 tablespoons butter or stick margarine 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/8 teaspoon white pepper 1 1/2 cups 2 percent milk 1 1/4 cups shredded reduced-fat cheddar cheese 8 ounces wide egg noodles, cooked and drained In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.


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Flexible Casserole Recipe 1 cup main ingredient 1 cup second ingredient 1-2 cups starchy ingredient 1 1/2 cups binder 1/4 cup “goodie” seasoning topping Main ingredient: tuna, cubed chicken, turkey, ham, seafood, etc. Second ingredient: thinly sliced celery, mushrooms, peas, chopped hard-boiled eggs, etc. Starchy ingredient: thinly sliced potatoes, cooked noodles, cooked rice, etc. Binder: cream sauce, sour cream, can of soup, etc. “Goodie”: pimiento, olives, almonds, water chestnuts, etc. Topping: cheese, bread crumbs, etc. The advantage of this recipe structure is the flexibility. All you have to do is have one item in each category that seem to at least reasonably match well in terms of flavor. Cook any uncooked element thoroughly, put all the items in a large pot, and gently cook it over a steady heat, and just ten minutes or so later, you have an original creation on the table - just as healthy or unhealthy as you want it to be. Here are a few examples of casseroles using this framework that work well. Chicken-Broccoli Casserole 1 cup diced chicken breast, cooked 1 cup broccoli, cooked 2 cups rice, cooked 1 1/2 cups cream of chicken soup (or a healthier substitute) 1/4 cup mushrooms or black olives (purely optional) pepper to taste 1/2 cup shredded cheddar cheese Combine all ingredients except cheese. Cook over medium heat, stirring regularly, until hot. Top with cheese and serve. Tuna-Potato Salad 1 cup tuna 1 cup chopped hard-boiled eggs 1 1/2 cups diced potatoes, cooked 1 1/2 cup mayonnaise 1/4 cup black olives salt and pepper to taste 1/4 cup mustard (dijon is fantastic!) This one is a great light supper served cold on a warm summer evening, and works great on sandwiches. Just mix all of the ingredients together. Ham, Apples, and Sweet Potato Casserole 1 cup ham, cooked and cubed 2 apples, sliced 2 sweet potatoes, peeled and sliced 1/2 cup water 1/8 cup light brown sugar

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1/8 cup marshmallows (seriously!) Combine all ingredients except marshmallows, then spread the marshmallows evenly on top. You can either bake this at 350 for about 30 minutes or cook it over medium heat, covered, on the stovetop. Reuben Casserole 1 pound corned beef, chopped into small pieces 2 cups sauerkraut 1 1/2 cup rye bread crumbs (just toast four slices rye bread and chop ‘em) 1/4 cup Thousand Island dressing 2 teaspoons melted butter or margarine 1/2 lb. shredded Swiss cheese Combine all ingredients and cook on the stove top in a covered pan until thoroughly warm!

- posted by Sharky C. King Ranch Casserole 1 1/2 cups reduced-sodium chicken broth 1 cup skim milk 1/2 cup all-purpose flour 1/2 cup nonfat plain yogurt 1 14-ounce can diced tomatoes, drained 1 4-ounce can chopped green chilies, drained 1/4 cup chopped fresh cilantro or parsley 1 tablespoon chili powder 1 teaspoon dried oregano 1/2 teaspoon ground cumin salt & freshly ground pepper to taste 1 1/2 teaspoons canola oil 1 large onion, chopped 1 red or green bell pepper, seeded and diced 2 cloves garlic, minced 2 cups diced skinless cooked chicken 10 corn tortillas, cut in quarters 1/2 cup shredded reduced-fat cheddar cheese Preheat oven to 375 degrees F. Bring chicken broth to a simmer in a medium saucepan. Whisk together milk and flour in a small bowl to make a smooth paste. Add to the broth and cook over medium, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chilies, cilantro (or parsley), chili powder, oregano and cumin. Season to taste with salt and pepper. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes. Line the bottom of a shallow 3-qt. baking dish with half the tortillas. Top with half of the chicken and half of the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, onion mixture and sauce. Sprinkle with cheese and bake until bubbly, 25 to 30 minutes.


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Mexican Chicken Casserole 4 boned chicken breasts, cooked, cubed 1 can tomatoes with green chilies 1 can cream of mushroom soup 1 can cream of chicken soup 1 can taco sauce, (4 oz) 1/2 cup chicken broth 1 package taco chips 1/2 cup grated American cheese or Classic Melts blend of Cheddar and American Combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350 degrees until bubbly and hot. Serves 4


Pork chop casserole This is an old, but tried & true recipe. I've served it many times to company...they love it. 4 Pork Chops (or up to 8 boned) 1 can Cream of Mushroom Soup 1/2 cup Sour Cream 4 cups Potatoes, peeled & sliced thin 1/4 cup milk 1/2 of a large sliced Onion, sliced into half-rings 2 tablespoons Parsley (optional) Salt & Pepper garlic powder (to taste) Heat oven to 350 degrees. Brown Pork Chops on both sides in a lightly oiled skillet or casserole dish that is top of the range safe (I use Corningware) Mix together Mushroom soup, Sour Cream, Water, Onion and Parsley. Put a layer of Pork chops on bottom of casserole. Layer with potatoes & onion, sprinkling with Salt & Pepper and a light sprinkling of garlic powder on each layer. Pour soup mixture over everything. Cover and bake for 1 & 1/4 hours or until the Potatoes are done. If the oven isn't preheated, it takes at least 1-1/2 hours.


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Tuna Cashew Casserole 1-3oz jar or package chow mein noodles (the crisp,dried ones) 1 can cream of mushroom soup, undiluted 1/4 cup water 1 can chunk style tuna (1 cup) 1/4 pound cashew nuts, salted or unsalted 1 cup finely diced celery 1/4 cup minced onion (optional) dash pepper, salt Preheat oven to 325 degrees F. Set aside 1/2 cup chow mein noodles. In a 1 and 1/2 qt casserole dish combine rest of noodles with soup, water, tuna, nuts, celery, onion and pepper. Taste, add salt if nuts were unsalted. Sprinkle reserved noodles on top. Bake 40 minutes. Serves 5. Can easily be doubled.


Vegan Casserole Ingredients 2 tablespoons olive oil 1 1/2 cups chopped onion 3 tablespoons minced garlic 2 (28 ounce) cans peeled plum tomatoes, undrained 1/3 cup tomato paste 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley 1 teaspoon salt 1 teaspoon ground black pepper 1 pound dry lasagna noodles 2 (16 ounce) packages firm tofu 2 tablespoons minced garlic 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/2 teaspoon salt ground black pepper 3 (10 ounce packages)) frozen spinach, thawed and drained Preparation Preheat oven to 400 degrees F (200 degrees C). Peel and quarter potatoes. Place in a medium or large size pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until potatoes are very tender. To Make Filling: While potatoes are cooking, in a large skillet heat 1 tablespoon oil and sauté onion and garlic. Sauté for 1 minute over medium heat, then add mushrooms and sauté for 2

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minutes. Crumble tofu in chunks into the skillet and sauté briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and sauté, stirring frequently, for 20 minutes over medium heat. Transfer potatoes from water to a large bowl, reserving potato stock. Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in 1/4 to 1/3 cup increments, mashing potatoes as you add the stock. Add only enough water to moisten potatoes adequately. Do not over moisten, this potato mixture will be the crust covering of the casserole. Add corn and spinach to filling mixture and mix well. Spoon filling into an oiled, shallow ovenproof casserole dish. Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden. While casserole bakes, prepare gravy. Heat oil in a large frying pan. Add flour and yeast, stir with a whisk over medium heat to form a paste. Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.


Yummy Sweet Potato Casserole 4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

- posted by Waya Yonega A.

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7-Up Lemon Cheesecake with Strawberry Glaze Crumb Crust 2 cups graham cracker crumbs 1/2 cup confectioners' sugar 1/2 cup butter, melted 1 teaspoon cinnamon Combine all ingredients well. Press onto bottom and part way up sides of buttered 9-inch springform pan; chill. 7-Up Filling 1 envelope unflavored gelatin 1 1/2 cups 7-Up, divided 1 small box regular lemon pudding and pie filling (not instant) 6 tablespoons granulated sugar 2 eggs, beaten 3/4 cup water 11 ounces cream cheese, softened Soften unflavored gelatin in 1/4 cup 7-Up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1 1/4 cups 7-Up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-Up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add Strawberry Glaze. Strawberry Glaze 1/2 cup strawberry jelly, melted Fresh strawberries or unsweetened frozen, thawed whole strawberries Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them


Cheesecake is believed to have originated in ancient Greece.

New York cheesecake is the pure, undulated cheesecake with no fancy ingredients added either to the cheesecake or placed on top of it. It is made with pure cream cheese, cream, eggs, and sugar.

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Diabetic Raspberry Swirl Cheesecake Crust:

1 (9-oz.) pkg. chocolate wafer cookies, finely crushed 1/4 c. butter, melted 1/4 c. firmly packed brown sugar

Filling:

3 (8-oz.) pkgs. cream cheese, softened 1 c. splenda 1 c. sour cream 3 eggs 2 T. lemon juice 3 T. flour 2 tsp. vanilla 1 (12-oz.) can raspberry pie filling

1. Crust: Heat oven to 325°. In medium bowl combine cookie crumbs, butter and brown sugar.

Press firmly on bottom of a 9" spring form pan, with the sides greased, take cookie crumbs and lightly go over the sides of the pan. Set aside.

2. Filling: In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add lemon juice, flour and vanilla, mix well. In a medium bowl, stir 1/3 of the batter with pie filling, mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling mixture into the plain batter. With a butter knife, swirl filling into batter. Bake for 1 hour or until set. Carefully loosen top of cheesecake from edge of pan with the tip of sharp knife. Cool. Chill. Remove sides of pan and serve with garnish of your choice.


Goats Cheese Cake 10 ounces goat cheese ¼ cup sugar 2 TBSP honey 1 teaspoon vanilla 1 teaspoon lemon zest 1 teaspoon lemon juice 6 eggs, separated 3 Tablespoons flour Preheat oven to 350°F. Combine cheese, sugar, honey, vanilla, zest and juice. Mix well. Add egg yolks, two at a time, mixing to combine after each addition. Stir in flour. Beat egg whites until soft peaks form. Gently fold whites into cheese batter. Pour into well-greased 9 – inch, round baking pan. Bake 25-30 minutes or until wooden skewer comes out clean. Invert onto large plate and cool. Serve with orange-cherry compote. Chef Tamara Murphy of Brasa – Seattle, WA Orange-Cherry Compote 1 cup pitted cherries, chopped 1/3 cup orange juice(no pulp) 1 TBSP honey 1 tsp cornstarch splashes of Grand Marnier

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Whisk together orange juice and cornstarch, making sure it dissolves so there are not clumps. Place cherries, juice/cornstarch mixture, and honey in a sauce pan. Turn on medium heat. stir every 30 seconds or so until it has thickened up. If it takes forever to do this, throw a little more cornstarch(your cherries might be juicer than mine). Take off of heat and throw in some splashes of Grand Marnier to taste. Spoon over the goats cheese cake.


Key Lime Cheesecake I had this in Key West, Florida great tasty dessert! "Key lime cheesecake - sweet, tart and delicious! Garnish with whipped cream." 1 1/2 cups finely ground graham cracker crumbs 2 tablespoons white sugar 1/4 cup unsalted butter, melted 1 1/4 pounds cream cheese, softened 3/4 cup white sugar 1 cup sour cream 3 tablespoons all-purpose flour 3 eggs 3/4 cup key lime juice 1 teaspoon vanilla extract To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool. In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand. Original recipe yield: 1 - 9 inch cake

- posted by Nan R.

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Old Fashioned Cheese Cake Here is a recipe for Old Fashioned Cheese Cake with a raspberry topping. You can pup any topping you would like (Cherry, Strawberry) 4 tablespoons butter 4 tablespoons sugar 1 egg, beaten 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt ---- 8 ounces cream cheese, softened 1/2 cup sugar 2 egg yolks, well-beaten --- 1 teaspoon lemon juice 1 teaspoon vanilla 1 tablespoon flour 1-1/2 cups milk 1/4 teaspoon salt 2 egg whites, stiffly beaten --- 1 pint raspberries 3/4 cup sugar 1 tablespoon cornstarch Preheat oven to 350 degrees F. Mix first set of ingredients and put into 9-inch round spring form pan. Beat together cream cheese, sugar and egg yolks. Slowly add lemon juice, vanilla, flour, milk and salt. Fold in egg whites. Pour into pan. Bake for 45 minutes. For topping, combine last set of ingredients in a saucepan. Cook over medium heat until sauce is thick and clear. Cool and spread on cooled cheesecake. Refrigerate overnight prior to serving.

- posted by Nan R.

Pineapple Delight Cheesecake Crust Ingredients: 1 1/3 cups graham cracker crumbs 1/4 cup Butter, melted 2 tablespoons granulated sugar Filling Ingredients: 1 cup granulated sugar 4 (8-ounce) packages cream cheese, softened 4 large eggs 1 cup Sour Cream 1 cup sweetened flaked coconut 1 (20-ounce) can crushed pineapple in juice, well-drained

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Topping Ingredients: 1/2 cup toasted flaked coconut 1 teaspoon grated orange peel Heat oven to 325°F. Stir together all crust ingredients in small bowl. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 10 minutes. Cool. Combine 1 cup sugar and cream cheese in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Continue beating, adding eggs one at a time and beating well after each addition (1 minute). Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed (1 minute). Spoon cream cheese mixture into prepared crust. Bake for 70 to 90 minutes or until set 2 inches from edge of pan. Sprinkle top with 1/4 cup toasted coconut. Turn off oven; leave cheesecake in oven 2 hours. Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight. Sprinkle with remaining toasted coconut and orange peel. Serves 12


Pumpkin Cheesecake with Caramel Crust: 1 1/2 cups finely ground gingersnap cookies 1 1/2 cups toasted pecans, finely ground 1/4 cup firmly packed brown sugar 1/4 cup butter, melted Combine ground cookies, ground pecans and sugar in bowl; add melted butter and mix until combined. Press crust mixture onto bottom and up sides of a 9-inch diameter springform pan with 2 3/4-inch-high sides. Set aside. Filling: 4 (8-ounce) packages cream cheese, softened 1 2/3 cups granulated sugar 1 1/2 cups canned solid pack pumpkin 9 tablespoons heavy cream 1 teaspoon ground cinnamon 1 teaspoon ground allspice 4 large eggs 1 tablespoon purchased caramel sauce Preheat oven to 350*F (175*C). Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, cinnamon and allspice to mixture in large bowl and beat until well combined. Add eggs one at a time, beating just until combined.

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Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour and 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate several hours or overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add the remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon the caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Release pan sides from cheesecake and serve.


Samoas Cheesecake For the Cookie Base: You may want to double the cookie base for a thicker crust…I did, but I’m all about crust and some people aren’t. 3/4 cup all-purpose flour 1/4 cup cornstarch a pinch of salt 1/4 cup unsalted butter, room temperature 1/4 cup unsalted butter, for browning 1/4 cup powdered sugar 1 tsp vanilla To make the brown butter: Cut ¼ cup of butter into pieces. Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so the butter does not get burnt. Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside. In a separate bowl, whisk the flour, cornstarch and salt together. Cream the remaining ¼ cup butter(at room temp) until smooth and add the sugar, beating for about 2 minutes. Beat in the vanilla extract and the brown butter. Gently stir in the flour mixture just until incorporated. Take cookie base and press down into a 10 inch spring form pan that has already been buttered/floured and lined with parchment paper. Bake at 350F for 10 minutes. Set out to cool. For the Cheesecake: 2-1/2 lbs cream cheese 2-1/2 cups sugar 2 TB flour 5 eggs 2 tsp vanilla 1 cup sweetened coconut

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Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour. Add eggs in one at a time scraping bowl down to make sure that there are no lumps. Stir in the vanilla. The coconuts can be added now; it just get stirred in. Pour batter into the pan. Bake in a water bath at 350F for approx 1 ½ -2 hours. Let cake sit at room temperature until cool, then chill overnight. For the Caramel: 1-1/2 cups sugar 1/3 cup water 2/3 cup heavy cream Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw you finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter). Allow caramel to cool for a few minutes then stir in 12 ounces of sweetened coconut(you can add more if you would like). Stick in the fridge for 5-10 minutes. For the Chocolate: 6 ounces of semi-sweet chocolate chips Melt in a metal bowl over simmering water. Once cooled put into a pastry bag. To Assemble: Once the cheesecake has chilled overnight. Place some of the topping on the cheesecake and spread it around to cover the top. It may be a little runny that is okay. Pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour.


Typical Springform pan:

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The Basics: Use first rate, quality ingredients: Fresh Grade AA large eggs. Full-fat cream cheese produces the texture and taste you're after. The fat-free kind is apt to

bake up a cake that's soft, chalky and slightly rubbery inside while the low fat sort, often dubbed "Neufchatel", will yield a harder, more crumbly cheesecake, according to Pam Anderson, author of The Perfect Recipe.

Heavy cream (pasteurized rather than ultra pasteurized). Sour cream that hasn't actually soured and spoiled.

Be sure all ingredients are at room temperature before you begin mixing, especially the cream cheese. If it's cold and hard it will make a lumpy cheesecake and if you think beating it to death will take care of those annoying bits of uncreamed cheese...think again.

Don't be tempted to open the oven door during the first 30 to 40 minutes of baking, drafts can cause the cheesecake to fall or form cracks.

For optimum flavor, serve cheesecake at room temperature. This takes about 30 minutes.

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Chocolate Crinkles ½ cup vegetable oil 4 ounces unsweetened baking chocolate, melted and cooled 2 cups granulated sugar 2 teaspoons vanilla 4 large eggs 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup powdered sugar 1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. 2. Heat oven to 350ºF. Grease cookie sheet. 3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet. 4. Bake 10 to 12 minutes or until tops are puffed and cracked. Do not over-bake. Remove from cookie sheet. Cool on wire rack. Cookies are soft when hot but get slightly chewy when cooled. (Best eaten same day they're baked.)


Gingerbread Cookies 1 1/2 Cups dark molasses 1 Cup packed dark brown sugar 2/3 Cup cold water 1/3 Cup butter 7 Cups all purpose flour (I tend to do half all purpose and half whole wheat pastry flour, just to make them a *tiny* bit healthier) 2 Teaspoons baking soda 1 Teaspoon EACH: Salt, Allspice, Ginger, Clove, Cinnamon Mix molasses, sugar, water and butter together (if you have a stand mixer, I highly recommend using it, as this dough gets really stiff). Stiff all the dry ingredients together in a bowl and add it to the wet ingredients in batches. Mix well. When dough is incorporated, form it into a ball or disc, wrap it in plastic and chill for at least 2 hours (although I kept it up to a week with no ill effects). Roll, cut out and bake on a parchment or silpat lined cookie sheet (you can use a single sheet of parchment for multiple batches) at 350 degrees for 10-12 minutes. Frost anyway you like or leave them plain. If you're making gingerbread people and want to give them eyes/noses/buttons, you can decorate the cookies with red hots or other cookie decorating novelties prior to baking.


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Icebox Cookies 12 ounces (3 sticks) unsalted butter 1 3/4 cups sugar 2 large eggs, plus1 large white for brushing 2/3 cup milk : 1 tsp salt 1 tablespoon vanilla extract 5 cups all-purpose flour, plus more for dusting 1/4 cup unsweetened cocoa powder gel paste food coloring Mix butter and sugar with an electric mixer on medium speed until creamy. Add Eggs and salt; mix until well combined. Beat in milk and vanilla. With mixer running, add flour a little at a time until well combined. Divide dough into balls, one for each color. For chocolate dough, add cocoa(1/4cup is enough to flavor half a batch): mix well with electric mixer For colored dough add 1/4 tsp food coloring: Mix well Add more in tiny amounts want it dark. Wrap each ball of dough in its own sheet of plastic wrap. pat flat into a rectangle. Ref. at least one hour or until ready to use: dough can also be frozen up to 1 month shape dough into multi-layered logs Wrap refrigerate 1 1/2 hours. Preheat oven to 350. Slice cookies; place on a parchment-lined baking sheet; bake until firm but not browned, 12 to 15 mins. Let cook on sheet several min, then transfer to a wire rack to cool completely. Makes 5 to 8 dozen Depending on number of layers

- posted by Leslie D.

NEIMAN-MARCUS COOKIES (Recipe may be halved) 2 cups butter 24 oz. chocolate chips 4 cups flour 2 cups brown sugar 2 tsp. soda 1 tsp. salt 2 cups sugar 1 8 oz. Hershey Bar (grated) 5 cups blended oatmeal 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice) Measure oatmeal, and blend in a blender to a fine powder. Cream the butter, and both sugars. Add eggs, and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.


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Pumpkin-Oatmeal-Chocolate Chip Cookies 4 cups all-purpose flour* 2-2/3 cups quick cooking oats 2-1/4 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 2 cups butter or margarine (2 boxes) 2 cups packed brown sugar** 2 cups granulated sugar 2 cups 100% Pure Pumpkin*** 2 large eggs 2 teaspoons vanilla extract 1-1/2 cups chopped walnuts or pecans 1-1/2 cups chocolate chips**** PREHEAT oven to 350 degrees F. Grease baking sheets. COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, granulated and brown sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and chocolate chips. Drop 1/4 cup dough onto prepared baking sheet. Repeat with remaining dough. (this dough gets heavy so if you have a KitchenAid Mixer, use it!) BAKE for 14 to 18 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. * If the dough seems a little too sticky and a bit thin, add more flour. The thinner the dough; the

thinner and crispier the cookie. These are best if they’re more “cakey” ** Half dark and half golden is good but you can use what you want. *** If you can’t get pure pumpkin, you can use puree or pumpkin pie filling but then you’ll need

to add extra flour. **** Semi-sweet works best but use what you like. The same amount of raisins can be

substituted for the chocolate. - posted by Sharky C.

The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire).

The first chocolate chip cookie was invented in 1937 by Ruth Graves Wakefield (1905-1977), of Whitman, Massachusetts, who ran the Toll House Restaurant.

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Raspberry Crumble Bars 1 cup unsalted butter, at room temperature, cut up 1/2 cup sifted confectioner's sugar 2 cups unbleached flour 1/2 teaspoon salt 1/2 cup old-fashioned rolled oats (not instant oatmeal) 1/2 cup chopped walnuts 3/4 cup raspberry jam (preferably seedless) Heat the oven to 375°. Grease a 9- by 9-inch baking pan with butter or non-stick cooking spray. In a mixing bowl, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix. Turn out the dough onto a piece of waxed paper. Lightly flour your hands and squeeze the dough into a ball (the warmth of your hands will soften the dough enough to hold it together). Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Set the pan on a wire rack. While the dough cools, add the oats and nuts to the reserved dough in the bowl and pinch the ingredients together so that the mixture becomes crumbly. Spread the raspberry jam on the baked shortbread (it's OK if the dough is still warm), then cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan back on the wire cooling rack. While the shortbread is still slightly warm, cut it into 21/4-inch squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula. Makes 16 bars.


Ultra Chocolate Chip Cookies 3/4 cup oleo or butter 1-1/2 cups firmly packed brown sugar 2 Tablespoons milk 1 Tablespoon vanilla 1 egg 1 teaspoon salt 3/4 teaspoon baking soda 1-3/4 cups flour 2 cups chocolate chips 1 cup nuts (optional) Cream oleo/butter and brown sugar. Add milk, vanilla, and egg; beat well. Combine salt, baking soda, and flour; add to butter/sugar mixture. Mix in chocolate chips and nuts (if using). Drop by spoonfuls onto greased cookie sheets and bake at 350 degrees for 8 to 10 minutes.


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Baked Bananas in Orange Sauce 2 medium firm bananas 2 teaspoons butter, melted 1/4 cup orange juice 2 tablespoons brown sugar 2 teaspoons grated orange peel Vanilla ice cream Cut each banana in half lengthwise; place cut side down in a greased 8-in. square baking dish. Brush with butter. Bake, uncovered, at 350° for 10 minutes. Combine the orange juice, brown sugar and orange peel; pour over bananas. Bake 10 minutes longer. Serve with ice cream.


Chocolate-Cherry Fantasy Desserts 2 cups frozen cherries (from 16-oz bag) 2 tablespoons sugar 2 teaspoons cornstarch 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits 1 teaspoon milk 1 teaspoon sugar vanilla ice cream, if desired 1 tablespoon slivered almonds, if desired 2 tablespoons fudge topping, heated Heat oven to 350ºF. Place 2 (1 1/2-cup) ungreased ovenproof bowls or ramekins on cookie sheet. Spoon 1 cup frozen cherries into each bowl. Add 1 tablespoon sugar and 1 teaspoon cornstarch to each bowl; toss to coat cherries. Bake 15 minutes. Remove from oven. Stir cherries well; place 1 frozen biscuit on top of each bowl of cherries. Brush biscuits with milk; sprinkle with 1 teaspoon sugar. Return to oven; bake 18 to 22 minutes longer, adding almonds to cookie sheet during last 3 minutes of baking time. Bake until tops of biscuits and almonds are golden brown. Cool 5 to 10 minutes before serving. To serve, top with ice cream, fudge topping and almonds.


Grilled Bourbon-Glazed Beef Kabobs Glaze 2 tablespoons bourbon or water 1 tablespoon teriyaki baste and glaze (from 12-oz bottle) 1 tablespoon frozen (thawed) orange juice concentrate 1/4 cup packed brown sugar Dash of crushed red pepper flakes Kabobs 1/2 lb beef boneless top sirloin, cut into 1 1/2-inch cubes

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8 pieces (1 1/2-inch) red onion 8 fresh whole mushrooms 8 pieces (1 1/2-inch) red bell pepper 1 teaspoon olive or vegetable oil 1/4 teaspoon salt Heat gas or charcoal grill. In 1-quart saucepan, mix 1 tablespoon of the bourbon, the teriyaki glaze, orange juice concentrate, brown sugar and crushed red pepper. Heat to boiling over medium heat; reduce heat to low. Simmer 5 minutes, stirring occasionally; remove from heat. Stir in remaining 1 tablespoon bourbon. Reserve 2 tablespoons glaze. In medium bowl, place beef, onion, mushrooms and bell pepper. Drizzle with oil; toss to coat. Sprinkle with salt; toss to coat. On each of two 10- to 12-inch metal skewers, thread beef, onion, mushrooms and bell pepper alternately, leaving 1/4-inch space between each piece. Cover and grill kabobs over medium heat 9 to 11 minutes, turning once and brushing with glaze during last 3 minutes, until beef is desired doneness and vegetables are tender. Just before serving, generously brush kabobs with reserved 2 tablespoons glaze.


Hawaiian Yam Casserole 2 medium sweet potatoes or yams, peeled and cut into 1/2-inch slices (about 2 cups) 1 can (8 ounces) crushed pineapple in juice, undrained 1 tablespoon packed brown sugar 2 tablespoons chopped pecans 1 tablespoon chopped crystallized ginger 1 teaspoon margarine Heat oven to 375°. Spray 1-quart casserole with nonstick cooking spray. Layer yams and crushed pineapple in casserole. Sprinkle brown sugar, pecans and crystallized ginger over top; dot with margarine. Cover and bake about 45 minutes or until yams are tender.


Little Cranberry-Apple Pies Crust 2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag) Filling 2 tablespoons dried cranberries ½ cup apple pie filling (from 21-oz can) Topping 2 tablespoons quick-cooking or old-fashioned oats 1 tablespoon all-purpose flour 1 tablespoon light brown sugar ¼ teaspoon ground cinnamon 1 tablespoon butter or margarine 2 tablespoons whipped topping

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Chopped dried cranberries, if desired Heat oven to 350°F. Spray 2 (6-oz) custard cups with cooking spray. Place biscuits on microwavable plate. Microwave uncovered on High 10 seconds. Turn over, and microwave an additional 10 to 15 seconds, if necessary, until biscuits are softened. Press and stretch each into 5-inch round, using floured fingers if needed. Place 1 biscuit in each custard cup, pressing into bottom and up side of each. In small bowl, mix filling ingredients. Divide evenly between biscuit-lined cups. In small bowl, mix oats, flour, brown sugar and cinnamon. With fork, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. Place custard cups on cookie sheet. Bake 20 to 25 minutes or until edges are golden brown and filling bubbles around edges; cool 5 minutes. Remove from custard cups; place on cooling rack. Cool 10 minutes. Top with whipped topping and chopped cranberries. Drizzle with a little caramel topping to make the pies even more amazing.


Magic S’more Crescent Puffs 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet ¼ cup graham cracker crumbs ¼ cup sugar 3 tablespoons miniature semisweet chocolate chips 8 large marshmallows ¼ cup butter or margarine, melted Glaze 1/3 cup miniature semisweet chocolate chips 1 teaspoon shortening Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 rectangles. In small bowl, mix graham cracker crumbs and sugar. Spoon 1 teaspoon chocolate chips on center of dough square. Dip marshmallow into melted butter; roll in graham cracker mixture. Place marshmallow on chocolate chips. Pull dough over marshmallow, completely covering marshmallow; pinch edges of dough to seal. Dip into melted butter; roll in graham cracker mixture. Place in regular-size paper baking cup. Repeat with remaining dough squares, chocolate chips and marshmallows. Place paper baking cups on large cookie sheet. Bake 12 to 18 minutes or until deep golden brown. Cool 1 minute. Remove from cups; place on cooling racks set over waxed paper. In small microwavable bowl, microwave glaze ingredients uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Drizzle over warm rolls. After drizzling with chocolate, sprinkle with chopped peanuts, pecans or almonds for extra crunch. Makes: 8 puffs


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Pecan-Crusted Chicken 3 to 4 boneless skinless chicken breasts (about 1 lb) 3/4 cup Progresso® Italian style panko crispy bread crumbs 1/2 cup chopped pecans 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt 3 tablespoons olive oil or butter Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture. In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. You can substitute chopped walnuts or almonds for the pecans.


Sesame Chicken Lo Mein 1 lb. boneless skinless chicken breast halves, cut into bite-sized strips 1 teaspoon sesame oil 1 (1 lb. 5-oz.) pkg. Green Giant® Create a Meal!® Frozen Stir-Fry Lo Mein Meal Starter 1 cup fresh snow pea pods, trimmed 1/4 cup cashew pieces Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add sesame oil, frozen vegetables, sauce packet from meal starter and snow pea pods; cook and stir 7 to 10 minutes or until vegetables are crisp-tender. Sprinkle with cashews. Sliced almonds, crushed peanuts or chopped walnuts could replace the cashews in this recipe. Each would add its own distinctive flavor.


Slow Cooker Beef Stroganoff Stew 1/4 cup chopped onion 1 teaspoon finely chopped garlic 1/2 lb boneless beef tip steak, cut into 1/2-inch pieces 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup 1/4 cup water 1 1/4 cups uncooked wide egg noodles 1/2 cup sour cream 1 tablespoon chopped fresh parsley In 1 1/2-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.

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Cover; cook on Low heat setting 4 to 5 hours. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Top individual servings with parsley.


Slow Cooker Cuban Flank Steak 1 small onion, thinly sliced 1/2 small red bell pepper, cut into strips (1/2 cup) 1/2 small green bell pepper, cut into strips (1/2 cups) 1/2 beef flank steak (1/2 lb), cut into 2 pieces 2 teaspoons chili powder 1/4 teaspoon dried oregano leaves 1/2 teaspoon dried minced garlic 1/4 teaspoon salt 2 teaspoons lime juice 1/4 cup Progresso® beef flavored broth (from 32-oz carton) 1/2 cup uncooked regular long-grain white rice 1/2 cup Progresso® black beans, drained, rinsed (from 15-oz can) Spray 1 1/2- to 2-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth. Cover; cook on Low heat setting 6 to 8 hours. About 20 minutes before serving, cook rice as directed on package. Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 5 minutes longer or until thoroughly heated. Serve beef and sauce over rice. The sauce that collects is packed with flavor, but if you prefer, drain excess sauce before serving.


Tender Turkey and Wild Rice ½ cup uncooked wild rice, rinsed ½ cup chopped carrot ¼ cup chopped onion (½ medium) ¼ cup thinly sliced celery ½ teaspoon seasoned salt ½ teaspoon garlic-pepper blend ½ teaspoon dried marjoram leaves 1 cup chicken broth 2 tablespoons dry sherry or dry white wine 1 turkey tenderloin (½ to ¾ lb), cut into ½-inch-thick slices In 1½-quart slow cooker, mix rice, carrot, onion, celery, ¼ teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.

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Arrange turkey slices over rice mixture. Sprinkle with remaining ¼ teaspoon each seasoned salt, garlic-pepper blend and marjoram. 3 Cover; cook 5 to 6 hours (if slow cooker has heat settings, cook on low). Note: Depending on the variety, sherry—a fortified wine native to Spain—ranges in color, flavor and sweetness. Dry sherries are lighter in color, milder in flavor and less sweet than those labeled "cream."


Tostada Chicken Salad 1 cup shredded cooked chicken 2 tablespoons chopped fresh cilantro 2 tablespoons sour cream 2 tablespoons mayonnaise or salad dressing 2 teaspoons taco seasoning mix (from 1 oz package) or Southwest seasoning mix 1 tablespoon chopped green onion (1 medium) 2 tostada shells 3 cups shredded lettuce 1/4 cup Chunky salsa 1/2 medium avocado, sliced, if desired In medium bowl, mix chicken, cilantro, sour cream, mayonnaise, seasoning mix and onion. Place 1 tostada shell on each dinner plate. Top each with 1 1/2 cups shredded lettuce. Top each with half of chicken mixture; drizzle each with 2 tablespoons salsa. Garnish with avocado.


Tropical Salsa-Topped Chicken Salad 2 cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package) 1 teaspoon grated lime peel 1/4 teaspoon salt 2 boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces 1/2 medium red bell pepper, chopped (1/2 cup) 2 medium green onions, sliced (2 tablespoons) 1 tablespoon finely chopped fresh cilantro 1 bag (6 oz) fresh baby spinach leaves 1 tablespoon flaked coconut Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover and refrigerate 15 minutes, stirring once. Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside. Heat 10-inch nonstick skillet over medium-low heat. Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center. In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top

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with chicken and fruit mixture. Sprinkle with coconut. Serves 2 Note: Toasting the coconut adds more flavor. Bake in an ungreased shallow pan at 350ºF for 5 to 7 minutes, stirring occasionally, until golden brown.


Vanilla Custard Cups 1 egg 1 cup milk 3 tablespoons brown sugar 3/4 teaspoon vanilla extract 1/8 teaspoon salt, optional 1/8 teaspoon ground nutmeg In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.


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A Is for Apple Cupcake 1 cupcake Red frosting 1 mini pretzel stick Melted chocolate 1 green gumdrop leaf 1 gummy worm Unwrap the cupcake and ice it with the red frosting. Dip the pretzel stick in melted chocolate, allow it to harden, then insert it for the stem. Add the gumdrop leaf (or make one with green frosting and a leaf tip). Cut a small "bite" out of the cupcake and insert the worm or just half of one!


Campfire S'mores Cupcakes Cupcakes: 2 cups all-purpose flour 1-1/4 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon baking powder 1 cup water, hot 2/3 cup unsweetened baking cocoa 3/4 cup shortening 1-1/2 cups sugar 2 eggs 1 teaspoon vanilla Icing: 20 individually wrapped red cinnamon hard candy disks (from 7-oz bag), unwrapped 20 individually wrapped yellow butterscotch hard candy disks (from 7-oz bag), unwrapped 60 pretzel sticks, broken in half 48 miniature marshmallows, toasted, if desired 24 toothpicks 7 ounces marshmallow creme 1 cup butter or margarine, softened 2 cups powdered sugar 1/8 teaspoon lemon-yellow gel food color Cupcakes: Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

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On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and cocoa mixture, about 1/2 at a time, beating just until blended. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Icing: Line 15 × 10 × 1-inch pan with foil; spray foil with cooking spray. Place unwrapped cinnamon and butterscotch candies in freezer plastic bag; with hammer or meat mallet, finely crush candies. Pour crushed candies into foil lined pan; spread in thin layer. Bake at 350°F 6 to 8 minutes or until completely melted. Cool completely before handling. Remove lid and foil seal from jar of marshmallow creme. Microwave uncovered on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth. Tint frosting with yellow food color. Frost cupcakes. On each cupcake, arrange 5 pretzel pieces to look like logs of campfire. Break cooled sheets of melted candies into pointed shards. Insert candy pieces in tops of cupcakes around pretzels to look like flames. Place 2 marshmallows on one end of each toothpick. Insert other end of toothpick into each cupcake. Yields: 24 Cupcakes If using a Cake Mix: Substitute 1 box devil’s food cake mix for the Chocolate Cupcakes. Make cake mix as directed on box for cupcakes. Continue as directed in recipe.


Space Shuttle Cake from the Betty Crocker site Cake 1 box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box Tray or foil-covered cardboard (17x12 inches) Frosting and Decorations 1 1/2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting Red string licorice Red and blue miniature candy-coated chocolate baking bits 2 red gumdrop stars 3 small candy stars 6 soft red round candies 1 tube (0.68 oz) Betty Crocker® black decorating gel 3 candles Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.

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Cut cake as shown in diagram. If desired, freeze cake pieces uncovered about 1 hour for easier frosting. On tray, place cake piece 1. Frost with about 1 1/4 cups frosting. Arrange pieces 2, 3 and 4 as shown in diagram, trimming to fit, standing up piece 3 for top fin. Trim point of piece 2 for nose of shuttle. Frost cake with remaining frosting. Use licorice to make diagonal lines across nose of shuttle and to outline top fin. Use baking bits to outline tip, wings and back of shuttle. Add large and small stars to wings and back; add round candies to both sides of fin. Write "USA" or another message on top of fin with decorating gel. Insert candles at end of shuttle. If desired, just before serving, light candles for "liftoff." High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 13x9-inch pan.

You can also download the template and recipe »


http://www.bettycrocker.com/NR/rdonlyres/6AB52373-BA0F-4F1E-92F8-EB3B15D582AC/0/spaceship_instruction.pdf

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Bourbon Breast of Chicken 2 chicken breasts, halved 1/4 cup flour 1/2 teaspoon paprika 2 tablespoons butter 2 tablespoons oil 2 tablespoons onion, chopped 2 tablespoons parsley, chopped 1/4 teaspoon dried chervil 1/4 cup bourbon 1 can (4-ounce) mushrooms, undrained 1 can (10-ounce) tomatoes 1/4 teaspoon sugar salt and pepper, to taste Mix flour with paprika and salt. Coat chicken with flour mixture. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook briefly. Place chicken in crock cooker. Combine remaining ingredients and pour over. Cover and cook on Low for 6 to 7 hours. Serve with noodles or rice.


Chuck Wagon Chili Crockpot 2 pounds lean round beef, cut into 1-inch cubes 2 cloves garlic, minced 2 cups chopped onions 2 cups beef broth 1 cup water 2 cups canned tomatoes, not drained 2 tablespoons chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 4 cups cooked pinto beans Combine all ingredients except beans in your slow cooker. Cover and cook on low for 5 to 6 hours. Add beans and cook an additional 1-2 hours


Corn Beef and Cabbage 1 head cabbage (1-1/2 pounds), cut into 6 wedges 4 ounces baby carrots 1 corned beef (3 pounds) with seasoning packet 1 quart (4 cups) water

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1/3cup prepared mustard 1/3cup honey Place cabbage in slow cooker; top with carrots. Place seasoning packet on top of vegetables. Place corned beef, fat side up, over seasoning packet and vegetables. Add water. Cover; cook on LOW 10 hours. Combine mustard and honey in small bowl. Discard seasoning packet. Slice beef and serve with vegetables and mustard sauce.


Crock Pot Curried Rice and Lentils

1 cup rice 1 tbsp curry powder 3 1/2 cups vegetable broth 1/2 cup lentils 2 vegetarian bouillon cubes 1/2 tsp garlic powder 1/4 tsp pepper 1 onion, diced

PREPARATION: Combine all the ingredients in a crock pot. Cover and cook on low for 4 to 5 hours


Crockpot Easy French Dip Sandwiches 3 pounds fresh beef brisket (not corned beef) 1 1.3oz pkg. dry onion soup mix 1 10.5 oz can condensed beef broth 8 mini baguettes or sandwich buns Place beef in 3 1/2 to 6 quart slow cooker. Mix dry soup mix and beef broth; pour over beef. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Skim fat from liquid. Remove beef; cut across grain into thin slices. Cut each baguette horizontally in half. Fill baguettes with beef; cut in half. Serve with broth for dipping. Makes 8 sandwiches 1 sandwich = 270 calories; Fat 10g; Cholesterol 60mg; Sodium 20mg; Carbohydrate 20g; Fiber 1g; protein 26g; Weight Watcher's Points: 6.5

- posted by Orea D.

Crock-Pot Gingered Beef 2 pounds round roast, trimmed 2 tablespoons vegetable oil 2 each onions -- sliced 1 cup dry red wine 1/2 cup ketchup 6 tablespoons light brown sugar

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3 tablespoons vinegar 1/2 teaspoon powdered ginger 4 cloves garlic -- pressed 1/2 cup beef broth salt and pepper -- to taste In a large skillet, heat oil over medium high heat and brown roast on all sides. In the bottom of your crockpot, place the sliced onions first, then the browned roast. Mix remaining ingredients in a bowl and pour over roast; cover and cook on low 6 to 8 hours or until meat is fork tender and can be shredded with a fork. Pour cooking juices into a sauce pan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the beef. Serves 6 Per Serving: 325 Calories; 12g Fat (33.6% calories from fat); 34g Protein; 20g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 564mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates. SERVING SUGGESTIONS: Serve with brown rice, sauteed green beans, steamed sweet potato and a spinach salad.

- posted by Orea D.

Stuffed Flank Steak 1-1/2 cup seasoned croutons 2 Tbl butter or margarine, softened 1 Flank Steak (1-1/2 lbs.) 2 Tbl salad oil 1/4 tsp each dill weed and sweet basil

Sauce: 1 (3/4 oz) pkg brown gravy mix 1/4 cup dry red wine 2 Tbl chopped green onions 1 tsp each dill weed and sweet basil

Sauce: Prepare gravy mix according to directions. Add wine, onions, and dill weed. Crush basil and add, stirring constantly. Remove from heat. Score flank steak on both sides in a diamond pattern. Mix butter and croutons together. Add 2 Tbl sauce to mixture, mixing well. Spread stuffing over scored steak and roll up lengthwise. Fasten. Pour oil into crockpot. Roll meat in oil until covered. Pour sauce over meat. Cover and cook on low 8-10 hours. Note: To make it more “stew-like”, extra sauce may be made by adding 1 can Beef Broth plus 1 can water during making of the sauce. Meat will be very moist and fall apart.


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Diabetic

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Banana Berry Smoothie Plain nonfat yogurt helps to boost the protein in this fruit-flavored easy to make drink 2 cups plain nonfat yogurt 1 medium size ripe banana, peeled, sliced 1/2 cup Equal® Spoonful (or 12 packets Equal sweetener) 2 cups frozen unsweetened whole strawberries 1 cup frozen unsweetened red raspberries 1. Combine yogurt, banana, Equal® and lemon juice in blender or food processor; cover. Blend

until smooth. 2. Add half of frozen fruit. Blend until smooth. Repeat with remaining frozen fruit. 3. Serve immediately in tall glasses. Makes 4 servings. Nutrition Information Per Serving: calories 142, protein 8 g, carbohydrate 24 g, fat 2 g, cholesterol 7 mg, sodium 90 mg. Food Exchanges: 1 milk, 1 fruit.

posted by Diane C.

Banana Pineapple Tropical Pie

Pastry for single crust 9-inch pie 2 (8-ounce each) packages reduced-fat cream cheese, softened 1/2 cup Equal® Spoonful* 1 (8-ounce) container light whipped topping, thawed if frozen 1 (8-ounce) can crushed pineapple, well drained 1/4 cup flaked coconut, divided use 1/2 teaspoon rum extract 2 medium ripe bananas, cut into 1/2-inch thick slices 1 tablespoon chopped pecans 1. Preheat oven to 375°F. 2. Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease

pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

3. Meanwhile, beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

4. Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.

Makes 10 servings. * May substitute 12 packets Equal sweetener Nutrition Information Per Serving: calories 272, protein 6 g, carbohydrate 26 g, fat 16 g, cholesterol 29 mg, sodium 199 mg. Food Exchanges: 1 1/2 starch, 1/2 fruit, 3 fat.

posted by Marty B.

Diabetic

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Diabetic Raspberry Swirl Cheesecake Crust:

1 (9-oz.) pkg. chocolate wafer cookies, finely crushed 1/4 c. butter, melted 1/4 c. firmly packed brown sugar

Filling:

3 (8-oz.) pkgs. cream cheese, softened 1 c. splenda 1 c. sour cream 3 eggs 2 T. lemon juice 3 T. flour 2 tsp. vanilla 1 (12-oz.) can raspberry pie filling

1. Crust: Heat oven to 325°. In medium bowl combine cookie crumbs, butter and brown sugar.

Press firmly on bottom of a 9" spring form pan, with the sides greased, take cookie crumbs and lightly go over the sides of the pan. Set aside.

2. Filling: In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add lemon juice, flour and vanilla, mix well. In a medium bowl, stir 1/3 of the batter with pie filling, mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling mixture into the plain batter. With a butter knife, swirl filling into batter. Bake for 1 hour or until set. Carefully loosen top of cheesecake from edge of pan with the tip of sharp knife. Cool. Chill. Remove sides of pan and serve with garnish of your choice.


New Potato & Green Bean Salad Preparation Time: 15 minutes / Cook Time: 30 minutes 3/4 lb. of small new potatoes, quartered or halved 8 oz. of small green beans, stemmed 1-1/2 tsp. of freshly ground black pepper 2 green onions (scallions), trimmed of the green ends and minced 2 tbsp. of extra virgin olive oil 3 small, ripe tomatoes, cored and cut into sixths 2 tbsp. of fresh basil, chopped 2 tbsp. of red wine vinegar or balsamic vinegar 1/4 tsp. of salt (optional) In a large saucepan of boiling water, cook the potatoes until just tender. At the same time, in a separate pan of boiling water, cook the green beans until just crisp-tender, timing so that the potatoes and beans are done at the same time. Drain the potatoes and beans right away, and place them both in a large bowl. While the potatoes and beans are still hot, add the pepper, minced green onion, and olive oil. Gently toss the vegetables (the vegetables absorb more of the onion and olive oil flavors if they are still hot). Set aside to cool (optional).

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When ready to serve, add the tomato pieces, basil, vinegar, and salt and again gently toss. This salad is best served warm, but is also good served chilled. 4 servings Nutritional information Calories per serving: 160; Carbohydrates: 22 grams; Fat: 7 grams; Protein: 3 grams; Fiber: 4 grams; Sodium: 160 milligrams.

posted by Marty B.

Roasted Sweet Onion Confit 1-1/2 lb. Vidalia or other sweet onions (3 medium) 2 tsp. dried oregano 1/4 tsp. ground allspice 1/2 tsp. salt 1/8 tsp. ground pepper 4 tsp. balsamic vinegar 1 Tbsp. extra virgin olive oil 1/2 cup fat-free, reduced-sodium chicken or vegetable broth 1/2 tsp. sugar Preheat the oven to 350 degrees. Coat an 8-inch x 8-inch square baking dish with cooking spray and set aside. Cut the onions so they are in bite-size, manageable lengths for eating with a fork. Place them in a mixing bowl. Add the oregano, allspice, salt, pepper and vinegar. Toss, using a fork or your fingers, until the onions are evenly coated. Add the oil and toss again. Arrange the onions in the prepared baking dish. Pour in the broth. Cover the pan with foil. Bake the onions 60 minutes. Uncover and sprinkle with the sugar. Bake 30 minutes longer, or until the onions are soft and browned, and most of the liquid has evaporated. Cool completely. Serve with roasted or grilled meats and poultry, or with fish. These onions keep, tightly covered in the refrigerator, for up to 5 days. Makes 3 cups or 6 servings. Nutritional Information Per Serving: 72 calories; 2 g. total fat (less than 1 g. saturated fat); 12 g. carbohydrate; 1 g. protein; 2 g. dietary fiber; 243 mg. sodium

posted by Marty B.

Diabetic

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Ethnic

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The recipes in this section are in alphabetical order by recipe name until a larger amount is acquired. The ethnicity of each recipe is shown in parentheses, where known. African Banana Coconut Bake

5 medium bananas 2/3 cup shredded coconut 1/3 cup orange juice 3 Tablespoons brown sugar 1 Tablespoon butter 1 Tablespoon lemon juice

Preheat oven to 375 degrees. Cut bananas crosswise into halves. Cut each half lengthwise into halves and arrange in a small (9-inch) greased pie plate or casserole dish. Dot with butter. Drizzle with orange juice and lemon juice. Sprinkle with brown sugar and coconut. Bake for about 10 minutes or until coconut is golden brown. In Ghana, this Banana Coconut Bake is known as Akwadu. serves 5

- posted by April B.

Asparagus, Italian Style

1. Italian Style Recipe, Cut tender parts of 2 bunches of asparagus into short lengths and set to boil till quite tender.

2. Take up, drain, and put into saucepan with 3 tablespoons melted vegetable shortening, few drops lemon juice, sprinkling of red pepper and salt.

3. Let get thoroughly hot, take up, and serve on slices of fried bread. - posted by Diane C.

Chinese Sesame Noodles 8 ounces thin egg noodles, linguine or thin Chinese egg noodles 1/4 cup peanut oil, divided 1/4 cup light soy sauce 1/4 cup red wine vinegar 2 1/2 tablespoons peanut butter 1 teaspoon sugar 1 teaspoon Oriental sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon salt 3 tablespoons sesame seeds 2 tablespoons garlic, minced 1/2 teaspoon crushed red pepper flakes 2 green onions, sliced chopped peanuts (optional) minced fresh cilantro (optional)

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Cook noodles al dente. Rinse, drain and toss with 2 tablespoons oil. Mix soy, vinegar, peanut butter, sugar, sesame oil, ginger and salt in deep jar or bowl. Whisk until smooth. Toast sesame seeds in large skillet until light brown and fragrant. Remove seeds. In same skillet, heat 2 tablespoons oil over medium heat. Add garlic and pepper flakes; cook and stir until garlic starts to color. Add noodles and soy mixture. Toss to mix. Cook just until heated through, about 2 minutes. Cool to room temperature. Sprinkle with sesame seeds and green onions and optional garnishes.


Clam Sauté (Neapolitan) 3 lbs. of clams 2 tomatoes 1/2 cup olive oil 2 cloves of garlic parsley 1 glass of white wine Soak the clams in salted water for at least 4 hrs. to remove all the sand. Drain well. Sauté the garlic in a skillet and add the clams, sprinkle with a little chopped parsley. Cover and cook for a few minutes. Check the clams and remove them as they open, and set them aside. When they are all open, put them back into the skillet, add the fresh tomatoes cut into chunks, and the white wine, cook over a moderate flame. As soon as the clams are hot, remove from the stove, garnish with chopped parsley and serve.


Crunchy Sesame Candy (Japanese) 1 cup sesame seeds (about 6 ounces) 3 tablespoons packed light brown sugar 3 tablespoons honey Generously coat two large sheets of waxed paper with cooking spray. In a medium skillet, toast the sesame seeds over medium-low heat, stirring often, until they're fragrant and golden, 5 to 7 minutes. In a small saucepan, combine the brown sugar and honey. Cook over low heat, stirring often, until the sugar is melted and the mixture is thick, about 5 minutes (because melted sugar can get quite hot, this is a step best left to parents). Add the sesame seeds to the sugar and stir well with a wooden spoon. Place one sheet of the waxed paper on a work surface, greased-side up. Scrape the mixture onto the paper and top it with the remaining sheet of waxed paper, greased-side down. Using a rolling pin, roll the mixture into a square about 1/4 inch thick (a great job for kids).

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Remove the top sheet of paper and cut the candy into 1-inch squares with a sharp knife. Let the candy cool completely. Break apart the pieces and store them in an airtight container at room temperature until you're ready to package them. Makes about twenty-four 1-inch squares.


Cuban Black Bean Soup 1 pound dried black beans, picked over and rinsed 4 cups cold water 6 cups chicken broth 1/2 teaspoon black pepper 2 tablespoons olive or canola oil 2 medium onions, chopped 2 medium green bell peppers, cored, seeded, and chopped 2 stalks celery, chopped 4 large cloves garlic, passed through a garlic press 1/2 teaspoon cumin 1 bay leaf 2 teaspoons kosher salt 1 teaspoon sugar 2 tablespoons white vinegar ADD-INS: Chopped hard-boiled eggs Minced raw onions Sour cream In a large pot, bring the beans and water to a full boil. Remove the pot from the heat, cover it, and let stand for 1 hour. Return the pot to the stove and bring the mixture to a boil. Add 1/2 cup cold water to stop the rapid boil, then reduce the heat to medium-low. Stir in the chicken broth and black pepper, cover, and simmer for 1 hour. While the beans cook, heat the oil in a skillet over medium heat. Add the onions, green peppers, and celery, and saute them until they are soft, about 10 minutes. Add the garlic, cumin, bay leaf, salt, and sugar, and cook for 1 more minute. Stir the mixture, along with the vinegar, into the beans, cover the pot, and continue cooking for 1 more hour or until the beans are soft. More water can be added if the soup becomes too thick. Remove the soup from the heat and allow it to cool for 30 minutes. Discard the bay leaf and puree the soup, two cups at a time, in a blender or food processor. Tip: You can skip the cooling period if you use a hand blender for this step. Return the soup to the pot to reheat it. Add salt and pepper to taste. Serve the soup with side bowls of chopped eggs, minced onions, sour cream, rice, and cilantro for add-ins. Makes about 14 cups.


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Emperor's Shrimp Fried Rice 1/2 pound medium shrimp, peeled, washed, deveined, sliced in half 1 1/2 tablespoons rice wine 1 teaspoon minced fresh ginger 1/2 teaspoon sesame oil 2 tablespoons chicken broth or water 1 1/2 tablespoons rice wine or sake 1 tablespoon soy sauce 1 teaspoon salt 1 teaspoon sesame oil 2 tablespoons corn or sunflower oil, divided 2 large eggs, lightly beaten 3/4 cup minced scallions 1 1/2 cups frozen peas, thawed 5 cups cold cooked white (or brown rice), fluffed with fork Place shrimp in a bowl, add the wine, ginger and oil, and toss to coat. Cover with plastic wrap and let stand at room temperature for 20 minutes. Combine the broth, wine, soy, salt, and sesame oil and set aside. Heat a wok or a skillet, add 1 tablespoon of the oil, and heat until hot. Add the shrimp and stir-fry over high heat until they turn pink, about 2 minutes. Remove with a handled strainer or a slotted spoon and drain. Wipe out the pan. Reheat the pan, add the remaining 1 tablespoon of oil, and heat until hot. Add the eggs and stir-fry over high heat for about 30 seconds to scramble. Add the minced scallions and stir-fry for about 1 minute. Add the peas and stir-fry briefly to heat through. Add the rice, breaking it up with a spatula, and cook for 2-3 minutes, until heated through. Add the shrimp and the sauce mixture, toss to coat, and transfer to a serving dish. Serve immediately. Serves 4


Greek Chicken Stew - Stifado This is traditional hearty Greek comfort food. It is typically made with hare or beef. This version uses chicken, so that you can have the heartiness and full taste without the trouble or extra calories! Prep Time: 15 Min Cook Time: 1 Hr 15 Min Ready In: 1 Hr 30 Min Servings: 8

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Ingredients 10 small shallots, peeled* 1 cup olive oil 2 teaspoons butter 1 (4 pound) whole chicken, cut into pieces 2 cloves garlic, finely chopped 1/2 cup red wine 1 cup tomato sauce 2 tablespoons chopped fresh parsley salt and ground black pepper to taste 1 pinch dried oregano, or to taste 2 bay leaves 1 1/2 cups chicken stock, or more if needed Directions Bring a large pot of lightly salted water to a boil. Add the shallots, and cook uncovered for 3 minutes until just tender. Drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold, drain well, and set aside. Heat the olive oil and butter in a Dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. Add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. Stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden. Pour in red wine and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. Pour the chicken stock over the chicken pieces to cover, and stir to combine. Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender. Note: You can substitute 4 large chicken breast halves for the whole cut-up chicken. *To peel shallots, blanch them in boiling water for about 3 minutes until the skins loosen. Use a sharp paring knife to cut the ends from the shallots and remove the peels.


Indian Fry Bread (Native American) 2 C. flour 1 tsp baking powder 1/2 tsp salt 1 c. warm water or milk (100 d) (I use 1/2 milk, 1/2 water) Mix dry ingredients together, add liquid. A soft dough should result. Turn onto well-floured board or counter. 1/4 C. flour should be plenty. Work dough just until you can easily handle it. Do not knead as for yeast bread. Divide into 5-6 pieces, roll 1/4 in. thick. Place in HOT oil 2in deep. If oil is not hot enough the resulting bread will be greasy & leaden. Let fry3 minutes, flip w/tongs. Total fry time is about 5-6 minutes. Drain, top w/beans, cheese, etc.

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To be really decadent sometimes, top it with Hershey’s syrup & whipped cream! - posted by Annette P.

Katsudon (Japanese) 8 c Hot cooked short-grained white rice (best to use Japanese rice) 4 Pork loin cutlets (6 oz ea) Salt and pepper 4 Green onions; cut into 1-1/2 inch lengths 6 Eggs; beaten Breading 6 tb Flour 2 Eggs; beaten 2 1/2 c Panko (Japanese-style breadcrumbs) Oil for deep frying Tonkatsu Sauce 2 1/2 c Dashi* 7 tb Mirin* 3 tb Light soy sauce 3 tb Dark soy sauce Pound the cutlets with a mallet to flatten slightly. Slash fat at edge of cutlets to keep the meat from curling during deep frying. Salt and pepper both sides. Dust with flour, dip in beaten egg, and coat both sides thickly with day or fresh breadcrumbs, Let rest 2-3 minutes before deep frying. Heat a generous amount of oil in a heavy bottomed pot or deep-fryewr to medium temperature (340 degrees), and deep-fry cutlets on at a time, turning once, till golden brown, about 6 minutes each. Remove, drain on absorbent paper, and cut crosswise into 1/2 inch slices. Keep hot. In a saucepan, add dashi, mirin and soy sauces. Bring to a simmer. Add the green onions*. Finally pour the beaten egg over the simmering onions. Stir when the egg begins to set. The egg is done while still a little runny and juicy. (Do not cook egg until hard and dry) You want the juices to seep sown in to the rice in the bowl from the egg topping. To assemble and serve: Put a single portion of hot rice (1 1/2-2 cups) into a donburi-type bowl. Neatly arrange a sliced cutlet to cover half the rice. Use fried onion and egg to cover part of the cutlet and the rest of the rice. Use all the liquid. Serve immediately. Yield: 4 servings *Notes: Dashi is soup stock; you can buy ready-made dried or get some recipes here: http://japanesefood.about.com/library/weekly/aa082500a.htm Mirin is a lower alcohol content rice wine You may reserve some uncooked green onions to sprinkle on top.


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Kung Pao Chicken (Chinese) 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces 5 tablespoons soy sauce 2 tablespoons sherry 1 tablespoon plus 2 teaspoons cornstarch

2 teaspoons sugar 2 tablespoons white wine vinegar or rice vinegar 2 teaspoons Asian sesame oil 1/3 cup water

2 tablespoons cooking oil 1/2 cup peanuts 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces 1/4 teaspoon dried red pepper flakes In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch. In a wok (works best in a wok) or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts. Serves 4


Makhlama bil Sbenagh (Iraqi Spinach Omelet)

1 pound fresh spinach - chopped 6 large eggs - beaten 1 medium onion - chopped 1/4 cup chopped parsley 1/4 cup chopped fresh dill 2 Tablespoons vegetable or canola oil 3/4 teaspoon salt 1/2 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon pepper 1/4 teaspoon chili powder

In a large non-stick skillet over medium heat, saute onion in oil with curry powder and turmeric until onion is translucent and tender - about 5 minutes. Add spinach, parsley, dill, salt and pepper. Stir occasionally until spinach has cooked down to a 1/4 of it's size - a couple minutes. Press down and flatten mixture in the skillet with the back of a spatuala. Pour beaten egg on top and cover. When egg is nearly set, flip the omelet and cook the top side for 30 to 45 seconds until completely set.

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Cut into wedges and serve. A very flavorful omelet. Notice all the great spices. This is just a slight modification on an authentic Iraqi recipe.

- posted by anonymous

Maria's beans (Puerto Rican?) I don't know what the real name of this recipe is -- an old friend of mine (she is from Puerto Rico) used to make it all the time and I just love it. The "key" ingredient to making this is the "Sazon". Several different companies now make it -- McCormick, Goya (the original company, etc. It usually comes in an orange box.). I use the one "with annato" (Sazon con annato). It not only gives it the pretty orange color, but a special taste. You can usually find it in the international foods section of your local grocery store. Cut some good thick bacon into 1" chunks and fry in a large, heavy soup pot. Drain grease and add 1 medium diced onion and 2-3 cloves of chopped garlic. Add 2 large potatoes, cubed, and enough water to cover them (or you can use small red ones, halved, or the Yukon golds cut into bite sized chunks). Add one can of tomato sauce and one packet of "Sazon seasoning with annato". Add about 1 tsp of cumin, 1 tsp of salt (or to taste) and 1/2 tsp black pepper. Cook (covered) until potatoes are cooked, but not mushy. Add two cans of pinto, pink or white beans (I prefer small white beans) and cook until hot (about 15 minutes).


Moroccan Lamb Kabobs 2 pounds ground lamb 1 cup raisins 5 ounces goat cheese 1/3 cup mayonnaise 1 red onion, finely chopped 2 cloves garlic, finely chopped 2 tablespoons chopped fresh cilantro 3/4 tablespoon ground cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander salt to taste coarsely ground black pepper to taste Preheat an outdoor grill for high heat and lightly oil grate. In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers. Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness. Makes 6 servings


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Pork with Pickled Peppers Here's another recipe from Naples 4 pork chops 3 bell peppers pickled in vinegar butter. Grease a skillet with butter and cook the pork chops over a high flame, turning them frequently so that they brown evenly. Remove the peppers from the vinegar, slice, and remove the seeds. When the meat is about half done, add the peppers and cook for 5 minutes, add salt and pepper to taste before serving.


Spring Onion Pancakes (China)

1 and 3/4 cups all-purpose flour 3/4 cup self rising flour 1 cup boiling water 2 teaspoons cooking oil 2 spring onions (green onions) or scallions - thinly diced salt - to taste additional cooking oil for frying

Makes 8 pancakes. In a large bowl, sift together the two flours. Slowly stir in boiling water. Mix well. Stir in the oil. Allow dough to set and rise for at least an hour. Turn the dough out onto a lightly floured surface. Knead the dough for about 30 seconds, then rip into three equal-sized balls of dough. Knead these portions of dough seperately until dough is smooth. Roll each of the sections of dough into a flat pancake about 1/4 inch thick. Brush each pancake with a little oil. Sprinkle each with onion. Layer the pancakes on top of each other. Role them up in a cigar shape. Cut into 8 pieces. Use the palm of your hand to flatten each piece. Roll out again. Heat a little oil in a large skillet. Fry the pancakes until both sides are golden brown. Sprinkle with salt while frying. Serve with soy sauce.

Not your ordinary breakfast hotcake. Great lunch and dinner

- posted by anonymous

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Teriyaki (Japanese) Teriyaki Sauce 1/2 cup soy sauce 1/2 cup mirin* (sweet rice wine) 2 tbsp sugar** Pour all ingredients in a pan. Stir the mixture well. Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture. Store the sauce in a clean bottle in the fridge. *You can substitute mirin with sake and sugar (sake:sugar = 3:1) ** Adjust the amount of sugar, depending on your preference. Chicken Teriyaki 4 skinless, boneless chicken breast halves 1 cup teriyaki sauce 1/4 cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Marinate for 1 hour to overnight, turning every so often. Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Beef Teriyaki 4 filet mignon steaks, about 6 ounces each 1 cup teriyaki sauce 2 garlic cloves, minced 1/2-1 tsp powdered ginger 2 tsp sesame oil Place all ingredients into large resealable bag. Seal and shake until well mixed and beef is coated. Marinate for 1 hour to overnight, turning every so often. Remove the steaks from the marinade. Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium. Thinly slice across the grain.


Vietnamese Steak Sandwiches These are similar to Banh Mi sandwiches but with steak instead of pork. 1 garlic clove, minced 1 teaspoon sugar 1/4 teaspoon red-pepper flakes 1 tablespoon rice vinegar 1 tablespoon water 2 carrots, grated 2 scallions, thinly sliced 1/2 cup packed fresh cilantro leaves 4 hero rolls 1 pound sliced Flank Steak with Lime Marinade (recipe below)

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In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water. In another bowl, toss together carrots, scallions, and cilantro leaves. Toss with half the vinegar mixture. Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired. Flank Steak with Lime Marinade 1/3 cup (about 4 limes) freshly squeezed lime juice 2 tablespoons soy sauce 2 scallions (about 1/3 cup), thinly sliced 2 tablespoons minced, peeled fresh ginger 1/2 teaspoon red-pepper flakes 1 1/2 pounds flank steak Vegetable oil, for grates Coarse salt and ground black pepper In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour. Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.


Yakimeshi (Japanese) Yakimeshi is just fried rice, Japanese style. It usually differs in its ingredients with each individual taste. Though I don't have a recipe for it (measurements? who uses exact measurements?!), here is basically how I do it. Japanese rice* oil (I sometimes use sesame but it can burn so any veg oil will do) whatever meat you prefer** shoyu (soy sauce) pinch of powdered ginger pinch of garlic powder salt and pepper to taste egg, beaten green onions, chopped Warm skillet to medium; add a couple shakes of oil. Heat oil until almost hot. Add rice, stir to coat a bit. Add meat and stir around to cook until almost done. Add shoyu, ginger, garlic, salt and pepper. Stir completely. Add beaten egg and stir continuously until egg is completely cooked. Add green onions and heat until meat is cooked to your liking. * do not use any other kind of rice, it won't taste/cook right; I like using just-steamed rice ** I use anything from sukiyaki beef (thinly sliced beef) to pork, chicken, or even hot dogs or bacon

(depending on who I'm making it for)

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Note: I never measure ingredients with this recipe. I usually use what's on hand. And yes, it's usually different every single time I make it.


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Asparagus Seafood Risotto 2 bags of Trader Joe's frozen asparagus risotto 1 bag Trader Joe's frozen mixed seafood (shrimp, calamari and small scallops) add a wee bit of cream, heat and mix. Serves 4

- posted by Ed L.

Baked Trout with Fresh Spices, Wine and Fried Leeks * 3 trout fresh or frozen * 4 fresh lemons * 1 cup white wine * 1 cup chopped combination fresh sage, basil, parsley, chives, and thyme * 1 leek, cut into small rings * crushed pepper * salt Remove head, tail and bones from the fish. Divide into 2 fillets. Mix juice of 2 lemons with spice mixture and add wine. Season with salt and pepper. Dip fish into mixture. Place on oiled baking paper. Cover fish with mixture. Preheat oven to 200°C or 400°F. Cook fish 20 minutes. Fry leeks in deep oil. Place on paper towel to drain. Serve fish garnished with fried leeks.


Batter-Fried Fish 2 Cups all-purpose flour, plus more for dredging 1 3/4 C Water 1/4 Teaspoon baking soda & 1/2 tsp Salt 4 Cups canola oil 2 Pounds skinless cod fillets, cut into 4 pieces (or any mild white fish) Directions Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of fish at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.


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Broiled Marlin with Miso-Mayo Dressing Ingredients (2 servings) 2 fillets (200g) marlin 1/6 tsp salt A (2 tsp sake, 1/2-odd Tbs miso, 2 Tbs mayonnaise, 10cm long onion, 10g ginger ) garnish (3 bell peppers, 1 celery stalk, pinch of salt and pepper) Sprinkle salt and sake over the fish and let stand for 10 min... Mince the long onion and ginger and mix with A. Cut the bell peppers and celery into manageable pieces. Broil on a grid, and sprinkle with salt and pepper. Wipe the fish dry and broil on a grid for 3 to 4 minutes. When seventy percent done, turn it over. Evenly spread < 2 > on the fish and continue to broil for 3 to 4 minutes until the topping turns light brown. NOTE: Spotted mackerel, fresh salmon can be used instead of marlin.

- posted by MizuKi Z.

Caramelized Scallops FOR SCALLOPS: 1 bunch Fresh asparagus, trimmed, sliced diagonally 1 Carrot, peeled, diagonally sliced 2 Green onions, sliced into 1/2 inch-thick pieces 5 tbsp Chicken stock Cracked black pepper 2 Roma (or plum) tomatoes, sliced 1 tsp Brown sugar 2 tsp Red wine vinegar 2 tsp Extra-virgin olive oil 24 Plump scallops (typically sea scallops come about 30 per pound) FOR DRESSING: 1/4 cup Vegetable or chicken stock 1 Canned artichoke 1 tsp Extra-virgin olive oil 1 tbsp Lemon juice Prepare scallops: Preheat oven to 400 degrees Place asparagus, carrot, onion and stock in small pan. Season to taste with cracked pepper and bring to boil. Cook 2-3 minutes or until vegetables are tender. Stir in tomatoes and keep warm. Dissolve sugar in vinegar and set aside. Heat frying pan with ovenproof handle and add oil. Season scallops on both sides with pepper and sear in hot pan 1 minute. Add sugared vinegar, rotate pan to distribute liquid and place in oven 2 minutes. Turn scallops over, then remove from pan. Meanwhile, prepare dressing: Heat chicken stock and boil artichoke in it 2-3 minutes. Place in blender and puree, gradually adding oil and lemon juice. To serve, place vegetables in center of 4

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warm plates, allowing stock to spread out. On each plate, surround vegetables with 6 scallops. Serve dressing on side.

- posted by Sharky C. Crunchy Breaded Fish 2 large Fish Filets 1 egg 1/2 C Buttermilk Dash of salt Flour Panko* breadcrumbs Salt and Pepper Beat egg in a long shallow bowl. Add buttermilk and salt. Pat dry the fish filets. Season with salt and pepper. Dredge the fish in the flour then dip into egg mixture. Coat in Panko mixture, pressing down to cover all areas. Fry in hot oil. Note: This is just a basic recipe but the Panko should give it a nice crispy coating. Make sure the oil is hot enough or the fish will be greasy (defeating the purpose). You may multiply the amount of eggs and buttermilk for more fish. * Panko is Japanese breadcrumbs which are more like flakes than little tiny crumbs. Many grocers carry it now since they have an Asian section. If you can't find it at your local grocery, you'll have to go to an Asian grocer.

- posted by Sharky C. Stir-Fried Shrimp, Scallops, and Snow Peas 2 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped fresh ginger 1/2 cup thinly sliced carrots 1/2 cup sliced onion 1/2 cup baby corn (optional) 16 medium shrimp, peeled and deveined 16 sea scallops 1/4 pound snow peas, stem ends removed 1 tablespoon sesame oil 1-1/2 tablespoons oyster sauce 1 pound vermicelli or thin spaghetti, cooked in chicken broth Sliced scallions, for garnish Heat a wok (works best in a wok) or large sauté pan over high heat. Add the oil, garlic, ginger, and carrots. Stir-fry for 1 minute. Add the onion and corn, if desired, and stir for another minute. Add the shrimp and scallops and stir for 2 minutes. Add the snow peas, sesame oil, and oyster sauce. Stir-fry until the shrimp and scallops are cooked, about 5 minutes total. Serve over cooked vermicelli or thin spaghetti and garnish with scallions. Makes 4 servings


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Yogurt Baked Halibut Yogurt tenderizes the fish in this recipe and gives it an unexpected taste. You can substitute any firm, white fish. 1 1/2 pounds halibut filets 1 cup plain lowfat yogurt 1 onion, chopped 1 teaspoon lemon pepper 1 teaspoon dried parsley Salt to taste 1 tablespoon lemon juice Preheat oven to 350F. Lightly coat an 8x8-inch baking dish with cooking spray. Rinse halibut filets and pat dry. Place fish in a single layer in the baking dish. Mix together yogurt, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice. Bake for 15 minutes, or until fish is firm and can be flaked with a fork. Yields 4 servings Nutrition Facts: Calories 270; Calories from Fat 40; Total Fat 4.5g; Cholesterol 75mg; Total Carbohydrate 9g; Fiber 1g; Protein 49g


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Curried Poached Fruit 1 lemon One 2-inch piece ginger, peeled and sliced 1/2 cup granulated sugar 4 pears, peeled, cored, and thickly sliced 4 peaches or apples (depending on the season)* 1 cup pineapple, cut into 1/2-inch pieces 1 cup cherries, pitted, or 1/2 cup dried cherries 4 apricots, pitted and quartered, or 1/2 cup dried apricots 1 cup seedless green grapes 6 tablespoons unsalted butter 1/2 cup dark brown sugar 1 tablespoon curry powder [good-quality purchased curry powder, or make your own] *Dried fruit also can be substituted for fresh. If using fresh peaches, blanch the peaches in boiling water for 15 seconds. Peel and halve the peaches, remove the pits, and thickly slice. If using fresh apples peel, core, and thickly slice." Using a vegetable peeler, cut strips of zest from the lemon (not including the white pith). Squeeze juice for the poaching liquid. Make the poaching liquid by combining the lemon peel [zest] and juice, ginger, 4 cups water, and the sugar in a large saucepan. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Place the fruit in poaching liquid. If the liquid does not cover the fruit, gently push the fruit down to submerge it. Return the mixture to a boil, reduce heat, and simmer until the tip of a sharp knife can easily pierce the fruit, 5 to 10 minutes. (Since cooking time varies with the ripeness of the fruit, test frequently.) Drain the fruit in a colander. Discard the poaching liquid. Preheat the oven to 300 degrees F. In a large skillet, melt the butter. Stir in the brown sugar and curry powder. Carefully fold in the fruit (so as not to mash it) with a plastic spatula. Transfer to a glass baking dish and bake for 30 minutes. Serve hot.


Frozen Fruit Chunk Cups 2/3 cup apple sauce, chunky or regular 7 ounces frozen strawberries, thawed 7 ounces mandarin orange segments, drained 2/3 cup grapes (optional) 1 Tbs. plus 1 tsp. orange juice concentrate Combine all ingredients in a bowl. Spoon fruit mixture into individual dishes or paper cups. Freeze until firm. Remove from freezer about 30 minutes before serving.

http://www.labellecuisine.com/archives/Spice%20Mixes%20and%20Marinades/Essential%20Herb%20and%20Spice%20Blends.htm

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Per serving: calories 66, fat 0.4g, 4% calories from fat, cholesterol 0mg, protein 0.7g, carbohydrates 16.9g, fiber 2.7g, sugar 14.0g, sodium 4mg, diet points 1.3.

- posted by Prango P.

Ginger Fruit Salad Serves 4

2 apricots 2 dessert apples 1 orange 241 ml bottle low- calorie ginger ale 50g green grapes 2 bananas 30ml lemon juice

1. Prepare the fruits to be macerated. Plunge the apricots into a bowl of boiling water for 30

seconds. Drain and peel off the skin with your fingers.

2. Halve the apricots, remove the stones and dice the flesh. Core and dice the apples, but do not peel them. Peel the orange and divide into segments, discarding all white pith.

3. Put the prepared fruits in a serving bowl with the ginger ale. Stir lightly, then cover and leave to macerate for 1 hour.

4. Cut the grapes in half, then remove the seeds by flicking them out with the point of a knife.

5. Peel and slice the bananas and mix them with the lemon juice to prevent discoloration.

6. Add the grapes and bananas to the macerated fruits. Serve in individual glasses, topped with a spoonful of natural yogurt, if desired.


Ginger Peach and Raspberry Cobbler There's nothing like peaches in the summer. For easier peeling, use a slotted spoon to drop them into boiling water for 30 seconds, then into ice water. The skins should slip off nicely. 8 cups peeled and sliced ripe peaches 2 cups raspberries 1 1/3 cups plus 6 tablespoons sugar 2 teaspoons grated lemon zest 2 tablespoons fresh lemon juice 1/2 teaspoon almond extract 3 cups unbleached all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 2/3 cup vegetable shortening 2 eggs, lightly beaten 1/2 cup milk Whipped cream, for serving 1. Preheat the oven to 400°F. Butter two 2-quart baking dishes. 2. In a large bowl, toss the peaches, raspberries, 1 1/3 cups of the sugar, the lemon zest and

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juice, and almond extract. Divide evenly between the two prepared dishes. 3. Bake for 20 minutes. 4. While the peaches are baking, sift the flour, 2 tablespoons of the remaining sugar, the baking powder and salt together in a bowl. Cut in the shortening until the mixture resembles coarse meal. Combine the beaten eggs and milk and mix into the dry ingredients until just combined. 5. Remove the baking dishes from the oven and quickly drop the dough mixture by large spoonfuls over the surface. Sprinkle each dish evenly with the remaining 4 tablespoons of sugar. Return to the oven for 15 to 20 minutes, until the tops are firm and golden brown. 6. Serve the cobbler warm, accompanied by whipped cream. Serves 12. Per serving: 390 calories, 65g carbohydrate, 6g protein, 13g fat, 40mg cholesterol.

- posted by Marty B. Passion Fruit Mocktail Green Tea Recipe Here's how I did it: Prepare the green tea in a tall glass. Fill 1/2 of the glass with the tea. Prepare a passion fruit. Open it in the middle and pick two tea spoons of

passion fruit and pluck it into your green tea. Fill 1/4 of the glass with unsweetened apple juice.

Stir it throughly. Then add ice cubes so that the glass is filled. I garnished it with cherry and lemon skin.

Source: Diet Meals and Recipes

- posted by Linda M. Quick Cranberry Trifles 2 cups cooked cranberry sauce (not jelly) 1/4 cup cream Sherry (sweet) 1/2 cup chilled heavy cream 1/2 cup melted but cool vanilla ice cream 1 1/2 cups cubed (1/2 inch) pound cake Stir together cranberry sauce and Sherry in a bowl. Set aside. Combine heavy cream and ice cream in a bowl, then set in a larger bowl of ice and cold water and beat with an electric mixer until stiff. Divide half of cake cubes among 4 dessert glasses. Top each serving with a scant 1/4 cup cranberry mixture, then top each with 1/4 cup whipped-cream mixture. Repeat layering with remaining cake cubes, cranberry mixture, and whipped-cream mixture. Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop. Makes 4 dessert servings. Cooks' note: Trifles can be chilled up to 1 day.


http://www.diet-meals-recipes.com/

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Balls of Energy 1 small banana 1/2 cup chunky peanut butter 1/2 cup toasted wheat germ Finely chopped peanuts, mini-chocolate chips, or shredded coconut for coating In a medium bowl, mash together the banana and the peanut butter. Stir in the wheat germ. Roll individual tablespoons of the mixture into balls, then roll the balls in one, or a mix, of the coatings listed above. Chill until firm. Makes 14 balls. Variation: For a peanut-free version, substitute sunflower-seed or soy-nut butter for the peanut butter, and omit the peanuts and chocolate chips (which can contain traces of peanut).


Camper's Grub 8 oz. extra-lean ground beef 1/2 tsp. Mrs. Dash Table Blend 1 small carrot, grated and shredded 1 cup tater tots or Mexi-fries Ketchup or salsa, to finish Step 1 Shape ground beef into a patty and place in center of a 12- x 12-inch double layer of aluminum foil. Step 2 Sprinkle with seasoning, then add a thin layer of shredded carrots. Add a heaping layer of tater tots. Fold foil and seal edges tightly. Step 3 Place over barbecue grill on a rack over campfire coals (do not put directly in fire) for about 45 minutes. When you hear sizzling, poke a couple of small holes in the foil for ventilation. Step 4 Carefully lift off rack with large turner and place on paper plate or tin pan. Serve with gobs of ketchup or salsa, if desired.



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Campfire Baked Apples 1 apple 2 tbsp. dried fruits 2 tbsp. nuts 1/2 to 3/4 tsp. cinnamon sugar, made of 1/2 cup sugar and 1 tsp. cinnamon 1/2 tsp. butter or margarine Step 1 Core the apple, leaving the bottom intact. Stuff the cavity with fruits and nuts of your choice, packing it fairly tight. Sprinkle with cinnamon sugar and dot with butter. Wrap the apple in a double thickness of aluminum foil, twisting the ends to form an easy handle for gripping from the top. Step 2 Place the apple right side up on the coals. Bake for twelve to eighteen minutes, turning occasionally, or until the apple yields slightly when pushed with a gloved hand. Before serving, open the foil and let the apple cool for a few minutes. Makes 1 serving.


Campfire Meatballs 1 lb. ground beef 1/4 cup dry bread crumbs 1 egg, slightly beaten 3/4 tsp. garlic salt 1/4 tsp. pepper 2 medium zucchini, cut lengthwise in half, then crosswise into 1/2" slices 2 cups prepared spaghetti sauce Grated Parmesan cheese Garlic bread sticks (optional) In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 meatballs. Cut four 18" x 12" long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each and top each with 1/2 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. Place packets on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets once. To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread sticks to dip into sauce. Makes 4 servings.



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Cheese-Stuffed Hamburgers You could think of these as inside-out cheeseburgers. Pass the pickle relish. 1 lb. lean ground beef 1 onion, minced 2 tsp. mustard Salt and pepper 1 cup cheddar or American cheese, grated (about 1/4 lb.) 1 tbsp. ketchup 2 scallions, sliced 4 hamburger buns, toasted Step 1 In a large bowl, mix the beef, onion, mustard, salt and pepper. In a small bowl, mix the cheese, ketchup and scallions. Divide the ground beef into 8 equal portions and flatten these into patties. Spread 4 of them with cheese mixture and top with the other 4 patties. Wet the edges and press them together to enclose the filling. Step 2 Cook the burgers under a hot broiler, in a heavy skillet or on a grill until they are cooked through, at least 5 minutes to a side. Serve on toasted buns. Makes 4 servings.


Cucumber and Feta Couscous 1 mug couscous Extra-virgin olive oil Sea salt 1 1/2 mugs boiling water 1/2 of a cucumber, quartered and thinly sliced A few small fresh mint leaves, torn 6 tablespoons camping marinade (see recipe below) A couple of handfuls of green pitted olives 7 ounce block feta cheese, coarsely crumbled Combine couscous, 1 to 2 tablespoons olive oil and a pinch of salt in a large bowl. Pour in boiling water and set aside. It will be ready in 10 min., but for the salad, let cool, then fluff up with a fork toss and all remaining ingredients, adding feta last. Drizzle with a little more oil before serving. Makes 4 servings NOTE: This is perfect campfire fare, because it requires no real cooking and only the most casual of measurements. Camping Marinade 1/3 cup lemon juice 1/2 cup extra virgin olive oil 3 garlic cloves, peeled and crushed into a paste 1 teaspoon sea salt Combine all ingredients in an airtight container. Shake before use. Store in a cool place.


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NOTE: This recipe makes enough to marinade a couple of meals worth of meat or fish for 3 to 4 people. You can also use it as a salad dressing.


Doughboys Pillsbury Doughboy Rolls Butter Jelly Chocolate Syrup Tin Foil While it is still light out you need to hunt for the perfect stick. A doughboy stick needs to be about 1 - 1 1/2 inches thick and long enough to hold over the fire. Wrap the end of the stick in tin foil. Butter the foil. When you open the roll, unravel the dough so that you get several triangles of dough. Each triangle is a separate doughboy, unless you want to make a super big one. Wrap the dough around the foil making sure that there are no holes. toast the dough in the fire. Make sure you don't lose it in the fire. You want the dough to be a nice golden brown on the top. When the dough is cooked you should be able to slip it off the stick. Now you get to fill the dough with your favorite topping. We usually use Hershey's syrup or jelly


Dutch Oven Blueberry Cobbler 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 tablespoon baking powder 1 cup heavy whipping cream 3 tablespoons unsalted butter, room temperature 1 cup fresh blueberries Powdered Sugar (garnish) In a large bowl, combine flour, granulated sugar, baking powder, cream, and butter; mix until ingredients make a sticky dough. Grease 6 individual ramekins. Drop about 1/4 cup dough into each ramekin and use your fingers to spread it evenly across the bottoms and up the sides to form a cup for the filling. Put a few spoonfuls of blueberries in each cup. Put ramekins in Dutch oven and pour a little hot water in the bottom so ramekins are half submerged covered Dutch oven and put 8 hot coals on top and 4 around the outside of the bottom, but not underneath. Cook 35 to 40 min. or until dough has cooked through. Sprinkle with powdered sugar before serving. Makes 4 to 6 servings.



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Fire-Roasted Nachos Per Serving: 1 3/8-inch disposable aluminum pie pan 1/2 cup tortilla chips 1/2 cup Cheddar or Monterey Jack Toppings, such as diced tomatoes and bell peppers, sliced jalapeños, and black beans 12- by 16-inch piece of foil Salsa (optional) Combine all the ingredients in the pan. Then seal it in foil (a double layer if you're cooking over an open flame), folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through. Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 10 minutes. Let the pack cool briefly, then open it carefully. Serve with salsa, if desired. TIP: if using a stick, make sure that it's sturdy and not too dry.


Greek Lamb Skewers Active Time: 20 Minutes Total Time: 1 Hour 20 Minutes Yield: Serves 4 Recipe Ingredients 1 1/2 lb. diced lean lamb 1/4 cup lemon juice 1 tablespoon olive oil 2 teaspoons minced garlic 2 teaspoons chopped fresh oregano leavesGreek Lamb Skewers Directions Marinate diced lamb in combined lemon juice, oil, garlic and oregano for 1 - 12 hours. Prepare a fire in a grill to a high heat. (For wood or charcoal barbecues, heat to glowing coals. There must be no flames.) Thread diced lamb onto metal skewers, reserving marinade to use as a baste. Cook, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and done to your liking.



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Grilled Chicken Cordon Bleu Sliced baby Swiss cheese Sliced boiled or Black Forest ham Approx. 2 lbs boneless chicken breast ½ stick margarine or butter 2 tablespoons white wine Salt and pepper Cut the breast in half. Lay the chicken on a cutting board. Put waxed paper over and under the chicken. Using a meat mallet, gently flatten the chicken. Remove the waxed paper and sprinkle with salt and pepper. Top each piece of chicken with ham and cheese and then roll into loose cylinders. Secure each one with toothpicks. You may prefer to just fold each piece in half and then secure with toothpicks. In a small saucepan, melt the margarine over medium heat (I nuke it). Add the wine and whisk just until the butter sauce is heated. Brush the rolls with the butter sauce. Grill over low heat until meat is browned on each side and the cheese melts. Baste frequently with the butter sauce during grilling. Note: If you prefer, cook the rolls in a well-buttered frying pan for about 30 min. over low heat, turning frequently to prevent sticking. When you remove the rolls from the pan, add the wine and more margarine to make a sauce to spoon over the rolls. Whisk well as the sauce heats.


McDonalds Big Mac 'Secret Sauce' 1/2 c Mayo 2 T French dressing 4 T Sweet pickle relish 1 t sugar 1 t white vinegar 1/8 t salt 1 T finely minced white onion Combine all ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate overnight, stirring a couple of times to blend as it chills. Makes 3/4 C

- posted by Krista S.


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Mexican Skewers Recipe Ingredients 1 petite shoulder tender (8 ounces) 1/4 cup lime juice 1/4 cup pineapple juice 2 tablespoon cointreau 2 tablespoon tequila 1/2 cup cilantro, chopped 1/2 cup parsley, chopped 1 medium jalapeno, seeded 2 tablespoons olive oil Salt and pepper, to taste Directions Cut petite tender into one inch cubes, set aside. In a food processor, combine remaining ingredients processing until smooth. Add beef cubes to marinade and refrigerate 30 minutes to overnight. Drain marinade; discard. Place marinated beef cubes on a five-inch wooden skewer. Grill to medium doneness.


Pirate Bananas 4 bananas, unpeeled Milk OR dark chocolate squares Dark rum OR whiskey OR whipped cream Leave skin on bananas and grill about 5 min. on each side until blackened and softened. Transfer to a large plate or a board. Cut open lengthwise down the middle and pop a few squares of chocolate into the center of each. Set aside a few minutes for the chocolate to melt, then gently open up the banana drizzle with a little rum or whiskey or top with a dollop of whipped cream. Makes 4 servings.


Seafood Mixed Grill with Red-Pepper Sauce Active Time: 20 Minutes Total Time: 20 Minutes Yield: Serves 4 Recipe Ingredients One 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup) 1 clove garlic 1/2 teaspoon wine vinegar 2 tablespoons chopped fresh parsley 1/2 teaspoon sugar 4 tablespoons cooking oil 3/4 teaspoon salt Fresh-ground black pepper 1/2 pound medium shrimp, shelled 1/2 pound sea scallops


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1 pound center-cut salmon fillet, cut into 4 pieces Directions In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper. Light the grill or heat the broiler. Thread the shrimp on four skewers and the scallops on four skewers. Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt. Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center). Serve with the red-pepper sauce. Fish Alternatives: Feel free to use only one or two types of the fish and shellfish listed. Other grilled fish that would be nice with the red-pepper sauce include halibut, swordfish, tuna or mahi mahi.


Smoky Potato Packets This recipe is total simplicity -- lightly smoked potatoes, perfumed with rosemary and olive oil. About 1/3 cup olive oil 2 lbs. new potatoes, sliced thinly (1/4-inch) 2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced 3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves 1/2 tsp. salt 1/2 tsp. pepper or pinch of cayenne pepper Step 1 When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes. Step 2 With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn't burning. If necessary, finish cooking with another foil sheet under the packets.) Serves 8.


Spinach Summer Salad 1 10-ounce bag spinach mix 1 cup halved red grapes 6 to 8 strawberries, hulled and sliced 1/2 cup chopped walnuts 3/4 cups store-bought Poppyseed or other dressing


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In a large bowl, toss together spinach grapes, berries and walnuts. Add as much dressing as desired and toss to mix well. Serve immediately. Makes 6 servings.


The Flying Dutchman's Asparagus and Aged Gouda Omelette 6 ounces pencil-thin asparagus, ends trimmed 1 1/2 teaspoons extra-virgin olive oil 1/2 teaspoon kosher salt Freshly milled black pepper 8 large farm fresh eggs 2 tablespoons unsalted butter 2 1/2 ounces aged Gouda, grated (about 2/3 cup) Prepare a medium-high heat fire, with the flames occasionally licking the grill grate. Let it burn steadily 30 min. Toss asparagus with oil, salt, and 1/4 teaspoon pepper. Carefully lay asparagus across grill grate grill, turning occasionally, until tender and lightly charred 4 to 5 min. Transfer to a plate. In a bowl, whisk together eggs and pepper to taste. Place a skillet over grill. Drop in 1 tablespoon butter and let melt. Pour in 1/2 of eggs and sprinkle with 1/2 of cheese. Cook until sides and bottom are lightly set, about 2 min. Arrange 1/2 of asparagus on top of omelette. Fold omelette over asparagus and cook 1 min. more. Divide omelette in half and serve. Repeat with remaining eggs, cheese and asparagus. Makes 4 servings.


Various Camping Recipes One of my favorite things is camping and making wonderful meals to be enjoyed after hiking, fishing or just being lazy bums. Usually we have the following items during a 3-5 day trip: Pizza - any pizza dough or bread dough and toppings you like. Form pizza in large cast iron skilled. Cover with a large cookie sheet. Move coals, so the skillet is surrounded but not touching any coals. Place some coals on the top of the cookie sheet and let it cook for 13-20 minutes. Look at it after about 12 minutes, to see if it's bubbly brown. Cherry Pie - I make my own dough, roll it out and freeze it to take along. I put a crust in the bottom of the cast iron skillet, add cherry filling, and top w/ another crust. Crimp, puncture- just like at home. Then follow the same steps for indirect cooking, as shown in the pizza recipe above. Pineapple Upside Down cake - 6-8 empty small sliced pineapple cans - wash and dry thoroughly. A white cake mix and necessary ingredients. Sliced pineapple, brown sugar and butter. (you can also add a walnut, pecan or cherry, if you like). Put a pat of butter in the bottom of each can, sprinkle brown sugar and top w/ pineapple slice. Fill the can 2/3's full w/ cake batter. Cover tightly w/ foil. Place all cans in the fire pit, surrounded by coals. Let them cook 8-10 minutes. You can use a toothpick to test for doneness. Kids love to make these.


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Beef stew in pockets - you can make this w/ stew meat or hamburger (my daughter used ground turkey). I like to brown the meet first, and season it. Take a 12" x 12" square of foil, and add a cup of meat, some vegetables (whatever you like), potatoes or pasta, a tablespoon of tomato sauce. Seal up the pouch, but leave room for air and moisture expansion. Cook buried in the coals, for 30 minutes. You can make biscuits, using indirect cooking method, while these little guys cook. Freshly made bread= I cheat on this, and use frozen bread dough, so I can make fry bread while one loaf is rising and waiting to be baked. Every one of these items is made using indirect heat, a large cast iron skillet and wood/charcoal fires. Happy camping!

- posted by Linda A.

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The recipes in this section are sorted by Holiday and chronological. New Year’s Eve Bacon Wrapped Shrimp with Apricot Ginger Dip INGREDIENTS For the Bacon wrapped Shrimp: 1 bag frozen Shrimp, thawed, peeled and deveined (about 32 shrimp) 16 pieces Bacon 16 toothpicks For the Apricot Ginger Dip: 1 jar (9.5 ounce) Apricot Spreadable Fruit 1 teaspoon cider vinegar 2 teaspoon fresh ginger, grated 1/2 teaspoon thyme 1/2 teaspoon garlic powder 2 tablespoon warm water DIRECTIONS FOR THE BACON WRAPPED SHRIMP: Preheat oven to 400 degrees F. Cut bacon in half, lengthwise. Wrap a piece of bacon around each shrimp and secure with a toothpick. Place on a cookie sheet and bake for about 20 minutes or until the bacon is crisp. Serve with apricot ginger dip. FOR THE APRICOT GINGER DIP: Combine the fruit spread, vinegar, ginger, thyme, garlic powder and water. Mix well. Add a little more water if the mixture is too thick.


Classic Champagne Cocktail 1/2 teaspoon sugar 1 dash Angostura bitters 1/2 cup chilled champagne Lemon peel Stir sugar and bitters in pre-chilled Champagne glass. Add Champagne. Twist lemon peel over and drop into glass.


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Healthier Spinach Bread Bowl 1 tablespoon olive oil 1 onion, chopped 1 1/2 teaspoons kosher salt 2 cloves garlic, minced 1 cup plain Greek 2 percent yogurt (if you can't get the Greek kind, then drain regular plain yogurt in a coffee-filter-lined sieve for a couple of hours so it gets nice and thick) 1/2 cup cottage cheese 1/2 cup mayonnaise 1 10-oz box frozen spinach, thawed, drained, then squeezed dry by the handful 1 (8-oz) can water chestnuts, coarsely chopped Black pepper Lemon 1 round loaf bakery wheat bread, the top sliced off and diced into 1-inch cubes, and the inside torn out and cut or pulled into pieces. Heat oil in a wide frying pan over medium heat and saute onion with salt, stirring frequently, until it's very nicely browned, about 15 minutes. Add garlic right at the end, and saute, stirring, another minute before turning off the heat. Meanwhile in a food processor whir together yogurt, cottage cheese, and mayonnaise until smooth. Add the slightly cooled onion mixture and spinach, and whir until nearly smooth. Scrape dip into a bowl, stir in water chestnuts, then season to taste with pepper, a squeeze or two of lemon juice, and more salt. Scoop into the hollowed loaf or individually hollowed-out rolls, and serve with raw veggies and the bread innards or pita chips (recipe below). Homemade Pita Chips 3 (7-inch) whole wheat pitas Olive oil or olive oil cooking spray Kosher salt Heat oven to 400 degrees. Cut each pita in half, then split each half into two pieces. Brush or spray the rough side of each half with the olive oil, then stack the halves and cut into 6 wedges each. Arrange in a single layer on large baking sheet and bake 6 to 8 minutes, until browned.


Hot Buttered Rumba 1 teaspoon packed brown sugar 1 1/2 teaspoons soft butter Pinch each of ground cloves, allspice, and cinnamon 1/3 cup apple cider 1/4 cup dark rum Garnish: 2 tablespoons whipped cream Ground nutmeg for dusting Cinnamon stick for stirring In a small bowl, cream the brown sugar and butter together. Blend in the cloves, allspice, and cinnamon. Put the paste in the bottom of an 8-ounce mug.

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In a small saucepan, heat the cider until steam rises from the surface; do not boil. Pour the hot cider into the mug and stir vigorously to dissolve the paste. Stir in the rum. Garnish with whipped cream and a dusting of ground nutmeg. Serve with a cinnamon stick for stirring.


Red-Wine Passion 2 bottles dry red wine, such as Cotes du Rhine or Merlot 6 star anise pods One 3-inch cinnamon stick, broken in half 1 teaspoon whole allspice berries 2/3 cup sugar 1/2 cup fresh passion fruit juice 10 half slices of orange In a medium saucepan, combine the wine, star anise, cinnamon and allspice. Simmer over moderate heat for 5 minutes. Cover and remove from the heat. Let the wine steep, covered, for 20 minutes. Whisk the sugar into the passion fruit juice until dissolved. Just before serving, reheat the wine, but do not boil. Stir in the passion fruit juice. Place an orange slice in each of 10 brandy snifters and ladle in the wine, leaving the spices behind; serve.


Spinach Cheese Mushrooms INGREDIENTS 1/2 pound torn fresh spinach 2 tablespoons water 3/4 cup reduced-fat ricotta cheese 3 tablespoons butter or stick margarine, softened 1 egg 2/3 cup grated Parmesan cheese 1/2 cup water chestnuts, chopped 1/3 cup finely chopped pecans, divided 56 large fresh mushrooms (about 3 1/2 pounds) Refrigerated butter-flavored spray DIRECTIONS In a saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop. In a mixing bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach. Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with nonstick cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans. Bake, uncovered, at 400 degrees F for 15-20 minutes or until lightly browned.


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Tiny Taco Tarts 30 individual frozen mini phyllo shells, thawed 3/4 cup mayonnaise 6 tablespoons sour cream 1/4 cup buttermilk 1/2 (1 1/4 -ounce) packet taco seasoning mix (3 tablespoons) 1 tablespoon fresh lime juice Toppings: grated carrot, shredded lettuce, minced cilantro, minced green bell pepper Heat the oven to 375º. Place the phyllo shells on an ungreased baking sheet. Bake the shells until they turn light golden, about 10 minutes. Remove them from the oven and let them cool. Meanwhile, in a small bowl, mix the mayonnaise, sour cream, buttermilk, seasoning mix, and lime juice. Spoon the mixture into the phyllo shells. Top with the garnish of your choice. Arrange the tarts on a serving platter and keep them chilled until ready to serve. Makes 30.


Warm Peach Wine 1 cup peach juice (not nectar) 1/3 cup sugar One 750-ml bottle merlot 1 or 2 whole oranges, sliced 1/4-inch thick 1/8 teaspoon food-grade rose water, available in health food stores Ground nutmeg, for garnish Stir peach juice and sugar in large nonreactive saucepan over medium-low heat until sugar dissolves. Add wine and 3 orange slices. Bring to simmer. Remove from heat and let steep 15 minutes or up to 1 hour. When ready to serve, rewarm wine mixture (do not boil). Remove from heat, stir in rosewater. Taste, adding another drop or two of rosewater, if desired. The rose flavor should be very soft and delicate. Divide the warm wine between brandy snifters or glass mugs. Top each with tiny pinch of nutmeg and one-half orange slice.


White Hot Chocolate with Gingerbread Spice 1 cup whipping cream 1/2 cup plus 5 tablespoons sugar 3 large egg yolks 3 1/2 cups whole milk Pinch of salt 5 ounces white chocolate baking bars (such as Nestle Premier White); 4 ounces finely chopped, 1 ounce finely grated 1/2 teaspoon pure vanilla extract 1/2 teaspoon each: ground ginger, cinnamon and ground cloves 2 teaspoons sugar Combine cream and 3 tablespoons sugar and whip in cream whipper. Cover and refrigerate.

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Meanwhile, place remaining 1/2 cup plus 2 tablespoons sugar in heavy large saucepan. Whisk in egg yolks and milk. Cook over medium heat, stirring almost constantly, until mixture thickens slightly (do not boil), about 10 minutes. Add pinch of salt. Reduce heat to very low and add 4 ounces chopped white chocolate a small handful at a time, stirring constantly. When chocolate has melted, remove pan from heat and add 1/2 teaspoon of vanilla extract. Mix spices and 2 teaspoons sugar; reserve. TO SERVE: Divide hot chocolate between smallish mugs or heatproof glasses. Top with a dollop of whipped cream. Sprinkle some spice-sugar and grated white chocolate over and serve.


Valentine’s Day Artichoke, Asparagus and Asiago Valentine Pizzas Ingredients pizza dough -- homemade or store-bought 2 tbsp. (30 mL) olive oil 1 can (28 oz/796 mL) diced tomatoes 1 jar (6 oz/170 mL) marinated artichoke hearts, drained 1 tsp. chopped garlic 1/2 tsp. (5 mL) salt 1/4 tsp. (1 mL) black pepper 1-1/2 cups (375 mL) shredded asiago cheese (about 6 oz/170 g) 4 oz. (113 g) fresh asparagus, cut into 1-inch (0.5 cm) pieces Cooking Instructions If you want to use your own homemade dough you’ll have to prepare the dough at least one hour before you want to bake the pizzas. If you’re using store-bought pizza dough, begin with one 1-1/2 lb (750 g) package of fresh or frozen pizza dough. At least one hour before (or even a day ahead) you want to make the pizzas, prepare the tomato sauce. Measure the olive oil into a 9x13-inch (23 x 33 cm) baking dish. Pour in the diced tomatoes -- including all the juice. If the artichoke hearts are large, cut them in half but they should remain in substantial chunks. Add to the tomatoes in the pan along with the chopped garlic. Place in the oven and bake at 400 degrees F (200 degrees C) for 45 minutes, stirring once in a while, or until most of the liquid has evaporated and the sauce is thick. Let cool. Preheat the oven to 425 degrees F (220 degrees C). Grease two large baking sheets. Sprinkle lightly with cornmeal. Divide the pizza dough into 4 pieces. Roll out each ball of dough to approximately a 6-inch circle, then shape into a heart-shaped crust by pinching one side and indenting the other. Place on the prepared baking sheets, leaving plenty of room between for expansion. Spoon tomato sauce mixture over surface to within 1/2 inch (1 cm) of the edge of the dough, making sure you distribute the pieces of artichoke hearts evenly among the pizzas. Sprinkle with cheese and top with the asparagus pieces. Bake pizzas for 15 to 20 minutes or until the crust is lightly browned on the bottom and the toppings are melted.


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Beef Wellington for 2 Prepare the Beef Wellingtons ahead of time and you’ll have enough time to change into something more comfortable before you sit down to dinner. Just the two of you. Ingredients 3 tbsp. (45 mL) butter, divided 1/3 cup (75 mL) minced shallot or red onion 1-1/2 cups (375 mL) coarsely chopped mushrooms 1/4 cup (50 mL) red wine 2 beef tenderloin steaks -- 4 oz. (113 g) each, cut 1 inch (2 cm) thick salt and pepper to taste 1/2 pkg. frozen puff pastry dough, thawed 1 egg 1 tbsp. (15 mL) water Cooking Instructions Melt 2 tbsp (30 mL) of the butter in a heavy skillet over medium heat. Add the minced shallots and cook, stirring, just until softened -- about 2 minutes. Add the mushrooms and continue to cook, stirring frequently, until mushroom liquid has evaporated and the mushrooms have started to brown. Add the wine and cook, stirring, until it has evaporated. Season to taste with salt and pepper and transfer to a bowl. Add the remaining 1 tbsp (15 mL) of butter to the skillet and increase the heat to high. As soon as the butter has melted, add the steaks to the pan, sprinkling them with salt and pepper and quickly sear both sides until browned -- about 1 minute per side. Remove steaks from pan immediately. Let cool. On a lightly floured surface, roll the block of puff pastry dough out to a 12-inch (30 cm) square. Cut the square in half, then cut one of two halves in half again (reserve the remaining half of the dough). Beat together the egg and the water and brush lightly over the surface of the two small squares of dough. On each square, spoon half of the mushroom mixture and top with one steak. Pull the corners of the dough up and over to wrap the whole thing up like a package -- seal up any openings by pinching and folding them together. Turn over and arrange on a baking pan. Brush with egg mixture. Using a heart-shaped cookie cutter, cut shapes out of the reserved pastry dough to decorate the top of each packet and brush with egg wash. You can prepare the Wellingtons to this point as much as 3 or 4 hours before you want to serve them. Refrigerate, covered until about one hour before you want to begin baking. Remove Wellingtons from the refrigerator at least 30 minutes before baking to allow them to come to room temperature. Preheat the oven to 425 degrees F (220 degrees C). Place Wellingtons in the oven and bake for 15 to 20 minutes or until puffed and golden. Let stand for about 5 minutes before serving.


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Cappuccino Pudding Cake Source: © Cooking Light Magazine Yield: 9 servings 1 cup all-purpose flour 2/3 cup sugar 2 tablespoons unsweetened cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup evaporated skim milk 1 teaspoon vegetable oil 1 teaspoon vanilla extract 1/4 cup semisweet chocolate morsels 1 cup firmly packed dark brown sugar 1/4 cup unsweetened cocoa 1 3/4 cups hot water 2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix 9 tablespoons frozen vanilla yogurt Preheat oven to 350 degrees F. Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir. Bake at 350 degrees F for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.


Chocolate cut out cookies 3 cups sifted all-purpose flour, plus more for surface 1 1/4 cups unsweetened cocoa powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups (3 sticks) unsalted butter 2 1/2 cups sifted confectioners' sugar 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla. Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour. Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired. Makes about 16 large cookies

- posted by Amy B.

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Chocolate-Filled Pillows with Chocolate Sauce So luscious and decadent...and easy! Flaky pastry squares hold a yummy, warm chocolate surprise. Prep Time: 20 Min Total Time: 40 Min Makes: 6 servings INGREDIENTS: Pillows 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 18 milk chocolate candy drops* 1 tablespoon whipping cream 1 teaspoon sugar Chocolate Sauce 1/2 cup whipping cream 3/4 cup milk chocolate chips* DIRECTIONS: Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press dough into 12x8-inch rectangle. Cut into 6 squares. Place on cookie sheet. Place 3 chocolate candy drops in center of each dough square. Bring 4 corners of dough to center of candies; twist firmly. Pinch edges to seal. Brush tops with 1 tablespoon whipping cream; sprinkle with sugar. Bake 14 to 19 minutes or until deep golden brown. Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat 1 to 2 minutes or until melted and smooth. Spoon 2 tablespoons sauce onto each serving plate. Top each with 1 pillow; drizzle with remaining sauce. High Altitude (3500-6500 ft): No change. NUTRITION INFORMATION: 1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 30mg; Sodium 330mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 21g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 * Editor's Note: This would probably be awesome (and better IMHO) with dark chocolate!


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Chocolate Sacher Cake Source: Burt Wolf's Menu Cookbook Makes 10 servings For Cake: 1 1/4 cups cake flour 2 teaspoons baking powder 8 tablespoons unsalted butter, softened 3/4 cup sugar 4 eggs, separated, plus 1 egg white 6 ounces semisweet chocolate, melted 1/2 cup ground hazelnuts 1 teaspoon vanilla extract For Icing and Filling: 8 ounces semisweet chocolate, chopped 1 cup heavy cream 1/4 cup cherry-flavored liqueur 2/3 cup cherry preserves Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan then set it aside. TO MAKE THE CAKE: In a bowl, combine the flour and baking powder, then set aside. In another bowl, using an electric mixer, beat together the butter and sugar until smooth. Beat in the egg yolks, one at a time, then beat in the chocolate. Stir in the hazelnuts and vanilla. In a clean bowl, beat the egg whites until stiff. Alternately fold the beaten whites and the flour into the batter. Spread the batter evenly in the prepared springform pan. Bake for 1 hour, or until a toothpick comes out clean. Cool the cake on a rack. TO PREPARE THE ICING: In the top of a double boiler, over simmering water, melt the chocolate. In a small saucepan, heat the cream. Remove the bowl from the heat and stir the cream into the chocolate, then set aside. When the cake is cool, using a long serrated knife, slice it horizontally into 3 layers. Remove the top 2 layers. Brush the bottom layer with some of the cherry-flavored liqueur, then spread with a third of the chocolate filling on the first layer and finally half of the cherry preserves. Place the second layer and repeat the process with the liqueur, chocolate, and preserves. Put the remaining layer of cake on top and pour the remaining chocolate over the top. Place the cake in the refrigerator to set for 1 hour.


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Choco-Cherry Cheesecake Bars from Pillsbury 1 roll (18 oz) Pillsbury® refrigerated sugar cookies 1 egg, separated 1 package (8 oz) cream cheese, softened 2 eggs 1 can (14 oz) sweetened condensed milk (not evaporated) 1/4 teaspoon almond extract 3 drops red food color 1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels 1 bag (12 oz) semisweet chocolate chips (2 cups) 1/2 cup margarine or butter 1/2 cup whipping (heavy) cream Heat oven to 350°F. Break up cookie dough into ungreased 15x10-inch pan with sides. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy. Remove partially baked crust from oven. Brush egg white over crust. Return to oven; bake 3 minutes longer or until egg white is set. Meanwhile, in large bowl, beat cream cheese until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries. Remove partially baked crust from oven. Pour cherry mixture evenly over crust. Return to oven; bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes. Meanwhile, in medium saucepan, heat chocolate chips and margarine over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator. Makes: 48 bars


Cranberry Sweetheart Scones 2 cups flour 1 tbsp. sugar 2 tsp. baking powder 1/2 tsp. salt 4 tbsp. margarine 1 tsp. orange zest 1 cup chopped fresh cranberries 2 eggs 1/2 cup milk

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Combine the 4 four ingredients in a large mixing bowl. Blend in the margarine with a fork until the mixture is crumbly. Using a wooden spoon, stir in the zest and cranberries. In another bowl, beat the eggs well and then stir the milk into them. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Stir just until blended. Turn the dough onto a floured surface and knead a few times. Pat the dough to a 1-inch thickness. Use a butter knife to cut heart shapes. Bake on an ungreased cookie sheet at 400 degrees for 12 to 15 minutes. Makes 8 scones. Toppings Quick Strawberry Jam Empty a 16-ounce package of unsweetened frozen strawberries into a glass bowl. Microwave on medium until the berries are hot and soft (about 12 minutes). Stir in a 3-ounce package of strawberry Jell-O. Fruit Butter Blend 2 parts softened butter and 1 part strawberry, raspberry, or apricot jam. Flavored Cream Cheese Smooth 4 ounces of cream cheese with a wooden spoon. (Add a tablespoon of yogurt for a creamier consistency.) Fold in a few fresh or defrosted strawberries or raspberries.


Devil's Food Fudge Cookies (from Duncan Hines) 1 pkg Duncan Hines® Moist Deluxe® Devil's Food Cake Mix 2 large eggs 1/2 cup vegetable oil 1/2 cup semi-sweet chocolate chips 1/2 cup chopped walnuts Preheat oven to 350 °F. Grease baking sheets. Combine cake mix, eggs and oil in large bowl. Stir until thoroughly blended. Stir in chocolate chips and walnuts. (Mixture will be stiff.) Shape dough into 36 (1 1/4-inch) balls. Place 2-inches apart on prepared baking sheets. Bake at 350 °F for 10 to 11 minutes. (Cookies will look moist.) Do not overbake. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes 3 dozen cookies


"Eat Your Heart Out" 1 (14-ounce) can of sweetened condensed milk 3 (3-ounce) packages of red flavored gelatin 2 (1/4-ounce) envelopes of unflavored gelatin Dissolve one package of flavored gelatin in 3/4 cup boiling water. Add 3/4 cup cold water, then pour the mixture into a 9- by 13-inch glass pan

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and refrigerate for 1 hour. Stir together 1/2 cup boiling water and the condensed milk. In a separate bowl, dissolve all the unflavored gelatin in ½ cup cold water for 1 to 2 minutes. Thoroughly mix in 3/4 cup boiling water, then combine this mixture with the milk and let it cool. Add half the mixture to the pan of red gelatin, pouring it over a spatula to slow the stream, and refrigerate for 20 minutes. Continue alternating layers — gelatin mix, the remaining milk mix, the final gelatin mix — chilling each for 20 to 30 minutes to set it. Create individual servings with a heart-shaped biscuit or cookie cutter.


English Muffin Hearts 1 cup milk 3 tablespoons butter, cut into pieces 2 tablespoons honey 1 cup warm water (110º F/45º C) 1 package (1/4-ounce) active dry yeast Cornmeal 5 1/2 to 6 cups all-purpose flour 1 teaspoon salt Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm. While the milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved. Line two baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.) Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon until smooth (about 100 strokes). Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky. Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes. Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick. Cut the dough into circles with a 3 1/2-inch biscuit cutter. Gather and reroll the scraps and cut out more circles (you should end up with 18). Now shape each circle into a heart: use a knife or scissors to cut a third of the way into the circle, round the cut side into the top of the heart, and then pinch the opposite side into a point for the tip. Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on

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the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes. When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. (If you have two skillets, you may want to prepare both so you can cook more muffins at once.) Or you can use an electric griddle heated to 300º. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. You should be able to fit 4 or 5 muffins in each pan. Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them. Makes 1 1/2 dozen.


French Toast With Raspberry, Chocolate and Cream Cheese (Heart shaped French toast for two) 6 slices bread 3 teaspoons raspberry jam 3 tablespoons softened cream cheese 1-2 teaspoon mini chocolate chips 2 eggs, lightly beaten 1/3 cup milk 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 1 pinch salt 1/2 tablespoon butter 1/2 tablespoon oil confectioners' sugar (to garnish) syrup With a heart shape cookie cutter cut 6 slices of bread. Spread 1 tablespoon of cheese on 3 of the slices. Sprinkle on the cheese 1/3 of the chips on each pressing lightly inches. Spread 1 teaspoon raspberry jam on each of the other 3 slices bread. Top these on to the cream cheese halves, pressing together to adhere. Mix eggs, milk, extracts, salt, and cinnamon together. Place the sandwiches into the egg mixture and flipping till all is absorbed. In a hot pan heat butter and oil. Fry toast till golden brown and flip to finish browning other side. Continue cooking stove top or in a 350 degree oven till desired doneness. Top with sugar, syrup, and or fresh berries. Serves 2


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Heart Cake Source: Close-up on Cakes For the Cake: 4 eggs 1/2 cup sugar 1 cup all-purpose flour 1/4 cup butter, melted 1 teaspoon vanilla extract 1 drop red food coloring For the Icing: 1 1/2 cups confectioners' sugar 1 egg white, lightly whisked 1 teaspoon raspberry extract 2 drops red food coloring Rose petals for decoration, optional* Preheat the oven to 350 degrees F. Butter and flour a medium-sized heart-shaped cake pan. FOR THE CAKE: Beat together the eggs and sugar until pale and the mixture forms ribbons, about 3-4 minutes. Sift the flour into the batter in 3 batches, folding in after each addition. Add the butter, vanilla, and food coloring with the last batch. Pour the batter into the prepared pan. Bake for 20-30 minutes, or until a skewer inserted in the center of the cake comes out clean. Let cool in the pan for 2-3 minutes before turning out onto a wire rack to cool completely. FOR THE ICING: Sift the sugar into a large bowl. Gradually stir in the combined egg white and raspberry extract until smooth, about 1-2 minutes. Reserve 2 tablespoons of the icing for decoration and color the rest with 1 drop of the red food coloring. Color the reserved icing with the remaining drop of food coloring so that it is darker. Spread a thin layer of the paler icing evenly over the cake and allow it to set. Fill a pastry (piping) bag with the reserved icing and pipe small decorative dots and a fine rim around the top edge of the cake. Decorate with rose petals if desired and serve. Serves 8


Hearty Dessert, A 1 18 1/4-ounce box white cake mix (plus eggs, water, and oil, as directed on box) 1 3-ounce box strawberry-flavored Jell-O 1 16-ounce package frozen sliced strawberries, thawed and drained 1 cup butter, softened 3 1/2 cups powdered sugar 1 teaspoon vanilla extract Red or pink candies To begin, heat the oven. Meanwhile grease and flour two 8-inch baking pans, one round and one square, as directed on the cake mix box. Add the Jell-O to the cake mix, then prepare the mix as directed on the box. Fold half of the strawberries into the batter. Pour the batter into the prepared pans and bake according to the package directions. Remove the cakes from the pans and allow

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them to cool completely on wire racks. To make the frosting, beat the butter, sugar, and vanilla extract until light and fluffy. Add the remaining strawberries and beat until well combined. Cut the round cake in half and place the two semicircles against two sides of the square cake, as shown. Spread on the frosting and decorate to your heart's content with the red or pink candies.


Lemony Love Potion 12-ounce can pink lemonade concentrate 1 cup raspberry sherbet 12-ounce can of lemon/lime soda In a pitcher, mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture. Add the soda, stir, and serve. Makes 3 cups.


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Raspberry Tarts 3 cups all-purpose flour 5 egg yolks 1 cup butter, softened 1/2 cup plus 2 tbsp. sugar 1/2 tsp. vanilla extract 2 egg whites, lightly beaten 1/3 cup ground walnuts 1 1/2 cups seedless raspberry jam In a large bowl, mix the flour, egg yolks, butter, 1/2 cup sugar and vanilla extract, then knead until it forms a soft dough. Chill for 30 minutes. On a floured surface, roll the dough to 1/8 inch thick. Cut a heart for the bottom of the cookie sandwich, and a heart with a smaller heart cut in it for the top. Brush the tops with the egg whites. Mix the walnuts with the 2 tablespoons of sugar and sprinkle on the cookie tops. Place on an ungreased cookie sheet and bake in a preheated 350-degree oven for 10 minutes. Cool. Spread the bottom hearts with a layer of jam and put the tops on. Makes about 26.


Strawberry Marscapone Cupcakes 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake) 1 (8-ounce) container mascarpone cheese, chilled 1/2 cup thawed and drained frozen strawberries 1/4 cup sugar, plus 1/2 cup 1 tablespoon lemon juice 1/4 cup water 1 teaspoon vanilla extract 2 cups confectioners' sugar Make the cupcakes according to package instructions. Lightly grease the muffin tin (or use paper liners) and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the top of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes. In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

- posted by Amy B.

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Strawberry Valentine's Cookies

2/3 cup butter, softened 2/3 cup sugar 1 egg 1 tablespoon lemon juice 2 cups all-purpose flour 1/3 cup strawberry drink mix 2 teaspoons baking powder 1/2 teaspoon salt

GLAZE:

1 cup (6 ounces) semisweet chocolate chips 1 teaspoon shortening

FROSTING:

1/3 cup butter, softened 2 tablespoons strawberry drink mix 1/8 teaspoon salt 3 cups confectioners' sugar 3 to 5 tablespoons milk

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set. In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Yield: about 2 dozen. **I like to roll out my cookies using powdered sugar instead of flour, it keeps them more tender. For chocolate cookies, you can roll them out using cocoa or a mixture of cocoa and powdered sugar to keep them from getting the "white powdery" look.

- posted by Amy B.

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Sweetheart Chocolate Cupcakes Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Vanilla frosting (homemade or ready-to-spread) Few drops red food color (optional) 1/4 cup chopped maraschino cherries (optional) Decorative themed candies, colored sprinkles or sugars (optional) OPEN CHOCOLATE HEARTS (directions follow) Directions: Heat oven to 350°F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack. Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and OPEN CHOCOLATE HEARTS, if desired. About 30 cupcakes. OPEN CHOCOLATE HEARTS: Cover tray or cookie sheet with waxed paper. Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm. * Plastic food storage bags can be used without the writing tip. Simply fill bag and then snip off a very small section of one bag corner.


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Sweet Heart Krispie Treats Cooking spray 3 tablespoons margarine 6 cups mini (or 60 regular-size) marshmallows Red food coloring 9 cups Rice Krispies cereal Heart-shaped cookie cutter Plastic bags, yarn To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. Stir in drops of red food coloring until the color receives a thumbs-up from the chef. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving. Makes seven 5-inch hearts.


Sweetheart Layer Bars Ingredients:

1 cup (2 sticks) butter or margarine, divided 1-1/2 cups finely crushed unsalted thin pretzels or

pretzel sticks 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates 1 can (14 oz.) sweetened condensed milk (not

evaporated milk) 3/4 cup HERSHEY'S Cocoa 2 cups MOUNDS Sweetened Coconut Flakes, tinted

pink* Instructions:

1. Heat oven to 350°F. 2. Put 3/4 cup butter in 13x9x2-inch baking pan; place in oven just until butter melts. Remove

from oven. Stir in crushed pretzels; press evenly into bottom of pan. Sprinkle chocolates over pretzel layer.

3. Place sweetened condensed milk, cocoa and remaining 1/4 cup butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over pretzel layer in pan. Top with coconut; press firmly down onto chocolate layer.

4. Bake 25 to 30 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cut into heart-shaped pieces with cookie cutters or cut into bars. About 36 bars.

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* PINK COCONUT: Place 1 teaspoon water and 1/2 teaspoon red food color in small bowl; stir in 2 cups MOUNDS Sweetened Coconut Flakes. With fork, toss until evenly coated. Use immediately.


Valentine Cookie Pops 1 package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies 20 flat wooden sticks with round ends 1-1/4 cups vanilla creamy ready-to-spread frosting (from 1-lb container) Assorted small candies, or candy decors or nonpareils, if desired 10 yards red curling ribbon Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes. Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie. Makes: 20 cookie pops


Valentine Sugar Cookies 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) butter, room temperature 1/2 cup superfine sugar, plus more for sprinkling (or granulated sugar processed for 10 seconds in the food processor) 1 large egg, beaten 1 1/2 teaspoons vanilla extract 3 drops red food coloring In a bowl, whisk together the flour, baking soda, and salt. In another bowl, use an electric mixer set on medium speed to beat together the butter and 1/2 cup sugar until light and creamy, about 5 minutes. Beat in the egg and vanilla, and continue to mix for 2 minutes. On low speed, gradually add the flour mixture to the butter mixture until just combined. With lightly floured hands, gather the sticky dough into a ball. Divide the ball in half. Return one half to the bowl, add the food coloring, and mix until blended. With floured hands, form each half into a ball. Divide each ball in half, and flatten each half into a disk. Wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or preferably overnight. Preheat oven to 375 degrees F. Set aside the 2 1/2-inch and 1- or 1 1/2-inch heart-shaped cookie cutters, and two ungreased or parchment-lined baking sheets. Remove one of the plain dough disks from the refrigerator. On a lightly floured board, on a pastry cloth, or between two sheets of heavy-duty plastic wrap, roll out the dough 1/4-inch thick. (If it is too hard, let it rest for 5 to 10 minutes.) Use the 2 1/2-inch cookie cutter to cut the dough into

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hearts. Use a spatula to place the dough on a baking sheet, leaving 1/2 inch between the hearts. Repeat rolling and cutting with one of the pink dough disks. To create contrasting colors and patterns on each cookie, use the 1- or 1 1/2-inch cutter to cut out and lift out a smaller heart inside, or to the outside edge of, the larger heart. (The small heart will lift up with a cutter.) Pop out the dough with your fingertip, and replace it with a heart of the contrasting color. (Dough scraps can be combined by color and rerolled once, or both colors can be combined once to make marbleized hearts.) Sprinkle with sugar. For soft cookie, bake until set but still pale, about 8 minutes. For crisper cookies, bake until pale golden, 10 to 12 minutes. Transfer to a wire rack to cool completely. Repeat rolling, cutting, and baking with the remaining chilled dough. Makes about 2 1/2 dozen cookies VARIATIONS:

For flavored hearts, substitute 1 teaspoon of the vanilla extract with wintergreen, lemon, or almond extract. Continue as directed.

For spicy hearts, add 1/2 teaspoon cinnamon, nutmeg, ginger, or Chinese five-spice to the other dry ingredients, and continue as directed.

TIPS FOR ROLLED COOKIES:

Using a superfine sugar creates a lighter, flakier cookie. Forming dough into disks instead of balls before chilling guarantees easier rolling. Rolling chilled dough between two sheets of lightly floured heavy-duty plastic wrap is an

easy way for beginners to get good results. By lifting the bottom sheet, the cut shape will often pop right out, ready to transfer to the baking sheet.


White Chocolate Berry Cake Source: Close-up on Cakes Serves 10-12 For the cake: 6 egg yolks 1 cup milk 1 teaspoon vanilla extract 3 1/3 cups self-rising flour 1 cup sugar 1/2 cup butter, softened 5 1/2 oz white chocolate, melted For the filling and topping: 9 1/2 oz white chocolate, melted 2 cups mixed summer berries TO MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter two 9-inch springform pans and line bases with parchment or waxed (greaseproof) paper. Combine the egg yolks, 1/4 cup of the milk, and the vanilla in a bowl. In a large bowl, combine the flour and sugar. Add the softened butter with the remaining 3/4 cup milk and add to dry ingredients. Beat on low speed to combine, 3-4 minutes. Gradually add the egg

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mixture in 3 batches, beating well after each addition. Add the melted white chocolate and beat to combine, about 2 minutes. Pour the mixture into the prepared pans. Bake for 35-40 minutes, or until a skewer inserted in the center of each cake comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. TO MAKE THE FILLING AND TOPPING: Spread one-third of the warm melted white chocolate over 1 cake layer using a large metal spatula. Place the berries, reserving a few for decoration, on top of the cake layer spread with the chocolate. Place the second cake layer on top and cover the assembled cake with the remaining melted white chocolate. Decorate with the reserved berries and serve.


St Patrick’s Day Bailey's Irish Cream Cake 1 package (18 1/4 oz.) yellow cake mix 1 package (4 oz.) instant chocolate pudding mix 3/4 C vegetable oil 1/8 C water 1/4 C vodka 3/8 C Bailey's Irish Cream liqueur 4 eggs Additional Bailey's and confectioner's sugar for glaze. Preheat oven to 350° F. Grease and flour a 10 inch bundt pan. Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into prepared pan. 3. Bake for 40 to 50 minutes or until cake tester comes out clean. Remove from pan and cool completely on a wire rack. Mix a glaze of additional Bailey's and powdered sugar until it reaches a thick consistency. Drizzle over cake.


Barm Brack (Traditional Irish Bread) (from MasterCook) 2-1/2 cups Mixed dry fruit - currants, Dark & golden raisins. 1 cup Boiling black tea 1 each Egg 1 teaspoon Mixed spice (see note*) 4 teaspoons Marmalade 1 cup (heaping)superfine sugar 2-1/2 cups Self-rising flour Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingreds. and mix well. Preheat oven to 375 F. Pour batten into greased 7" square pan and bake in the center of oven for 1-1/2 hrs. Let cool in the pan on awire rack. Slice and serve buttered with tea.

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NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace. 1. In Northern Ireland and in the Republic, BRACK is the Celtic word for salt and is used to mean "bread". Barm brack is leavened bread, the word BARM meaning yeast. 2. The term "barmbrack" for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word "aran breac" (Speckled Bread).


Boxty (Irish Potato Pancakes) 2 slices uncooked bacon, cut into small pieces 1/4 cup finely chopped green onions 1 cup Shredded Potatoes (Hash Browns) 1 cup Mashed Potatoes 1 cup all-purpose baking mix 1/2 cup shredded Cheddar cheese 1/2 cup milk 1 egg, lightly beaten In 12-inch nonstick skillet cook bacon and onions until browned. Remove from skillet. Reserve 1 tablespoon bacon grease. Set aside bacon and onions. Meanwhile, in large bowl stir together Simply Potatoes, baking mix, cheese, cooked bacon and onions. Stir in milk and egg just until moistened. Heat bacon grease in skillet over medium heat. Spoon four generous ¼ cups of potato mixture into skillet at a time. Flatten slightly into pancakes. Cook each pancake about 2 minutes on each side or until golden brown. Use additional vegetable oil in skillet if needed. Top with sour cream and additional finely chopped green onions or tart applesauce.


Classic Irish Soda Bread (from MasterCook) 4 cups Flour 4 teaspoons Baking Powder 1 cup Sugar 1/2 teaspoon Salt 1 teaspoon Caraway Seeds 1-1/2 cups Raisins 2 Eggs -- beaten 1 cup Butter or Margarine -- melted 1 cup Milk Preheat oven to 350°F. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl; mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan and bake for one hour, or until bread tests done.


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Corned Beef and Cabbage in Stout (from MasterCook) 4 pounds Corned beef 1 (12 oz) Bottle stout -- such as Guinness 1 Onion -- halved and cut into wedges 3 Garlic cloves -- minced 1 Bay leaf * 1/4 teaspoon Ground cloves* 1/4 teaspoon Ground allspice* 1/4 teaspoon Pepper* 1 Head cabbage -- cut into wedges Preheat oven to 350 F. In Dutch oven or large pot over high heat brown corned beef well on all sides, 8-10 minutes. Pour stout over meat. Add onion, garlic, bay leaf, cloves, allspice and pepper. Cover; cook 1 1/2 hours. Add cabbage; continue cooking until meat and cabbage are tender, about 30 minutes. Remove meat and cabbage; let stand 5 minutes before slicing. Place Dutch oven over high heat. Bring cooking liquid to a boil. Cook until reduced by half, about 10 minutes. Remove bay leaf and discard. Serve cabbage and sauce with meat. * if corned beef came with a spice packet, you may use that instead of the above spices Makes 8 servings.


Corned Beef Biscuit Sandwiches (from Pillsbury) 2 Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag) 2 oz thinly sliced cooked corned beef, coarsely chopped 2 tablespoons finely shredded Swiss cheese 2 teaspoons Thousand Island dressing 1 teaspoon butter or margarine, melted 1/8 teaspoon caraway seed Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 45 to 50 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) On lightly floured surface, roll or press each biscuit into 5-inch round. Place half of corned beef on half of 1 biscuit round, 1/2 inch from edge. Top with 1 tablespoon cheese and 1 teaspoon dressing. Repeat with remaining biscuit round. Carefully fold to enclose filling. Press edges to seal. Brush tops of biscuits with butter; sprinkle with caraway seed. Bake 14 to 16 minutes or until golden brown.


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Dublin Coddle 1 lb. bacon slices 2 lb. pork sausage links bacon fat or oil 2 lg onions, sliced 2 cloves garlic, whole 4 lg potatoes, thickly sliced 2 carrots, thickly sliced 1 bouquet garni black pepper hard cider (apple wine) or apple cider chopped parsley for garnish Serves 6 Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer 1 1/2 hours over medium-low heat; do not boil. Garnish with chopped parsley.


Frosted Irish Cream Brownies Brownies 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix 1/2 cup oil 1/4 cup Irish cream liqueur 2 eggs Frosting 1/2 cup butter or margarine, softened 2 cups powdered sugar 2 tablespoons Irish cream liqueur 1/2 teaspoon vanilla 2 to 3 teaspoons milk Glaze 1 oz. semisweet chocolate, chopped 1 teaspoon butter or margarine Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE*. Cool 45 minutes or until completely cooled. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.

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* Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.


Haggerty (Traditional Irish Dish) (from MasterCook) 3 each Med. potatoes 1 large Onion 2 tablespoons Bacon fat 1/2 cup Grated cheddar cheese Salt & pepper to taste Wash and peel potatoes and cut into paper thin slices. Pat dry with towel. Cut onion into paper thin slices. Heat half of the bacon fat in a heavy frying pan and fill the pan with alternate layers of potatoes, onions, and cheese, finishing with potatoes. Sprinkle each layer with salt and pepper. Dot the final layer with remaining bacon fat. Cook over moderate heat until potatoes are almost tender. Turn the Haggerty carefully onto a plate and then carefully slide it back into the pan and continue cooking until done. To serve, cut into wedges and serve with a dollop of sour cream.


Incredibly Creamy Potato Soup 1 1/2 cups water 5 medium potatoes, peeled and cut up 1 medium celery stalk, sliced (1/2 cup) 1/4 cup water 1 cup milk 3/4 teaspoon salt 1/8 teaspoon white pepper 2 green onions, thinly sliced Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot. Makes: 6 servings (about 3/4 cup each)


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Irish Coffee Chef Joe Sheridan, of Foyne's Restaurant in County Clare, is credited with inventing Irish Coffee in the 1940s. It's been said that the original version was made with Irish Mist liqueur, although Irish Whiskey is more commonly used today. [Ed.: Not sure how much credence should be given to that part of the story but it sounds good.] Original Version 1 C hot coffee 1 1/2 oz. Irish Mist liqueur whipped cream for garnish OR Modern Version 1 C hot coffee 1 oz. Irish Whiskey 3 sugar cubes whipped cream for garnish


Irish Cream Bars 3/4 cup all-purpose flour 1/2 cup butter or margarine, softened 1/4 cup powdered sugar 2 tablespoons unsweetened baking cocoa 3/4 cup sour cream 1/2 cup granulated sugar 1/3 cup Irish cream liqueur 1 tablespoon all-purpose flour 1 teaspoon vanilla 1 egg 1/2 cup whipping (heavy) cream Chocolate sprinkles, if desired Heat oven to 350F. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes. In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.


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Irish Dumpling Stew Stew: 4 medium-sized Gold Potatoes or Butter Red Potatoes, whole 2 pounds stew meat, lamb or beef 1/2 cup flour 2 onions, chopped 2 carrots, chopped 2 tomatoes, peeled and chopped 1 clove garlic, minced 1 large bunch of mixed herbs (thyme, rosemary, sage), tied with a string 1 1/2 cups beef broth Salt for taste Pepper for taste Dumplings: 3/4 cup self raising flour 1 cup fresh bread crumbs 1 tablespoon mixed herbs 1/4 cup solid shortening 1 egg, beaten Broth or water Salt and pepper to taste Stew: Coat all sides of the meat pieces in flour. Heat oil in a skillet and brown the meat bits. Add onions and garlic. Saute. Toss the browned meat, onions and vegetables into a large cooking pot. Place herbs in the middle of the mixture. Cover with broth and cook for 2 hours over low temperature. While the stew is cooking, you can make the dumplings. Add the dumplings 20 minutes before stew is done. Add salt and pepper for taste. Dumplings: Mix the dry ingredients together in a large mixing bowl. Add shortening and egg. Whisk all the ingredients thoroughly. Divide mixture into small ball shapes. Roll these into even rounds with your floured hands. Place the molds in boiling water or broth. Cook for 15 minutes. Add to stew 20 minutes before stew is done. 6 Servings


Irish Stout Beef Stew 1/4 cup olive oil 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean) 6 large garlic cloves, minced 6 cups beef stock or canned beef broth I cup of Guinness beer 1 cup of fine red wine

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2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons (1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped 2 cups 1/2-inch pieces peeled carrots Salt and Pepper 2 tablespoons chopped fresh parsley Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Serves 4 to 6.


Irish Whiskey Cake Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor. Prep Time 40 Min Cook Time 1 Hr Ready In 1 Hr 40 Min Original recipe yield 1 - 8 inch square pan Ingredients 2 cups golden raisins 3 tablespoons grated lemon zest 1/4 cup whiskey 3/4 cup butter, softened 1 cup light brown sugar 3 egg yolks 3 egg whites 1 1/2 cups all-purpose flour 1/2 teaspoon salt

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1/4 teaspoon ground cloves 1 teaspoon baking powder 2 cups sifted confectioners' (powdered) sugar 1 lemon, juiced Directions Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins. In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack. To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.


Leprechaun Hat Cookies (from Betty Crocker) Prep Time: 1 hour 15 min Total Time: 1 hour 15 min Makes: 24 cookies Ingredients: 1 pouch Betty Crocker sugar cookie mix 1/2 cup butter or margarine, softened 1 egg 1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting 1/4 teaspoon green gel or paste food color 24 large marshmallows 24 small (1-inch) chewy chocolate candies 12 small green gumdrops Directions: Heat oven to 375F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart. Bake 10 to 12 minutes or until until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food colori into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.

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Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.


Mint Chocolate Chip Cookies 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1/4 to 1/2 teaspoon mint extract 6 to 8 drops green food color 1 egg 1 cup creme de menthe baking chips 1 cup semisweet chocolate chunks Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.


Oat Cake with Warm Mixed Berry Compote and Clotted Cream Recipe courtesy Bobby Flay 1 cup rolled oats, not instant 1 1/2 cups boiling water 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 stick unsalted butter, softened 1 cup packed light brown sugar 1/2 cup sugar 2 large eggs 1 teaspoon pure vanilla extract Mixed Berry Compote, recipe follows Clotted cream, for serving Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan. Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well. Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the

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warm berry compote and a large dollop of clotted cream. Mixed Berry Compote: 2 teaspoons cornstarch 1 1/2 cups fresh orange juice plus 2 teaspoons 3 tablespoons honey 1 vanilla bean, split 1 cup fresh blueberries 1 cup fresh blackberries 2 cups fresh raspberries For the compote: Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice, the honey and vanilla bean in a medium saucepan and bring to a boil over high heat, let cook for 2 minutes or until the honey has completely dissolved. Add the blueberries and blackberries and cook for 2 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and fold in the raspberries. Discard the vanilla bean. Serve warm. Yield: 6 to 8 servings.


Poached Salmon with Irish Butter Sauce 2 lb. center cut fresh salmon salt (use 1 tablespoon salt to every 2 pints water) Irish Butter Sauce 2 egg yolks , free range if possible 2 teaspoons cold water 1 stick (1/2 C) butter, diced 1 teaspoon lemon juice flat parsley, fennel leaves and lemon wedges for garnish Choose a saucepan that will barely fit the piece of fish: an oval cast-iron saucepan is usually perfect. (If a small piece of fish is cooked in a large pan of water, much of the flavor will escape into the water, so it is important to use the smallest saucepan possible. Half fill the saucepan with salted water and bring to a boil. Put in the piece of fish, bring back to a boil, cover and simmer very gently for 20 minutes. Turn off the heat and allow the fish to sit in the water while you make the sauce (do not let sit for more than 20 minutes or so). Put egg yolks in a heavy stainless steel saucepan on low heat or in a bowl over hot water (double boiler). Add the water and whisk thoroughly. Add the butter, bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove from heat immediately and add a little cold water. Do not leave the pan or stop whisking until the sauce is made. If the sauce is too slow to thicken it may be because you are excessively cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to a coating consistency. Add lemon juice to taste.

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Just before serving, skin the salmon and lay it on a hot serving dish. Garnish with parsley, fennel leaves and lemon wedges and serve with the Irish butter sauce. Serves 8


Slow Cooker Corned Beef Brisket with Horseradish Sour Cream 1 large sweet onion (Bermuda, Maui or Spanish), sliced 1 well-trimmed corned beef brisket (3 to 3 1/2 lb) 3/4 teaspoon crushed red pepper flakes 1 cup Progresso reduced-sodium chicken broth (from 32-oz carton) 1 tablespoon Worcestershire sauce 1/2 cup sour cream 1 tablespoon cream-style prepared horseradish 2 tablespoons chopped fresh parsley In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. Mix broth and Worcestershire sauce; pour over beef. Cover; cook on Low heat setting 8 to 9 hours. In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion. Makes: 8 servings


Soda Bread Biscuits 3 cups all-purpose flour 1/4 cup to 1/2 cup of sugar (how sweet you want them) 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons caraway seeds* 1/2 to 1 cup of raisins* 1 1/4 cups buttermilk** Preheat oven to 425°F. Butter a standard muffin pan. In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt. Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, schmooshing the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal. If you are using raisins, caraway seeds, or any other add-ins, mix them into the mixture now. Make a well in the center of the flour. Pour the buttermilk into the center of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk. Then use your hands to form the mixture into a loose, shaggy, slightly sticky ball of dough. The dough should be a little sticky, if it's too dry, add a tablespoon more of buttermilk. If it's just too

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wet to handle, add a sprinkling more of flour. Do not over-mix! And at this point work quickly. As soon as the acidic buttermilk interacts with the alkaline baking soda, bubbles will form and leavening will start. Break off 12-equal portions of the dough and place them in the wells of the muffin tin. Put in the oven and bake for 12-13 minutes, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more. Serve with butter and jam. Makes 12 biscuits. * These add-ins are entirely optional. You could just do plain biscuits, or add in a teaspoon of orange zest, lemon zest, or a couple tablespoons of chopped candied ginger, or a teaspoon of minced rosemary. Have fun with it! ** You can substitute the 1 1/4 cups buttermilk with 1 cup 3 Tbsp of regular whole milk mixed with 1 Tbsp of white vinegar.


St. Patrick's Day Parfaits 1 (3 ounce) box Jell-O instant pistachio pudding mix (4-serving) 2 cups milk 2 kiwi fruits, peeled and thinly sliced Cool Whip 3 drops green food coloring green coarse sugar, for garnish (the kind used on xmas cookies) Prepare pudding according to package directions using the milk; chill until set. When pudding is chilled, layer pudding, kiwifruit and green-tinted Cool Whip in clear dessert glasses (wine glasses will work well)-- do pudding-fruit-coolwhip then repeat, ending with a layer of Cool Whip. Sprinkle a tiny amount of green coarse sugar on parfaits and refrigerate until serving.


Sweet Shamrocks from FamilyFun Magazine Here's a tasty new twist on the traditional St. Patrick's Day shamrock -- sweet green pretzels fashioned from canned refrigerated bread stick dough and coated with a sprinkling of colored sugar and cinnamon. Canned refrigerated bread stick dough Colored sugar Cinnamon Line a cookie sheet with aluminum foil and lightly coat it with cooking spray.

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To create the clover shape, mold 3 sections of bread sticks into hearts and press them together as shown. Attach a small stem, decorate, bake according to the package directions, and serve them up to your lucky guests.


Taste a Rainbow Cupcakes White cake mix (we used an 18-1/4-ounce box) Food coloring (red, blue, green, and yellow) Baking cups Whipped cream (optional) Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color. RAINBOW COLOR DROPS OF FOOD COLORING Purple 9 red and 6 blue drops Blue 12 drops Green 12 drops Yellow 12 drops Orange 12 yellow and 4 red drops Red 18 drops Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud. You can also put gold foil chocolate coins under the cupcake as a treat.


Tipsy Cake (Irish) (from MasterCook) 1 pound Stale cake (pound or angel) 3 tablespoons Jam 1 jigger whisky 5 fluid ounces Sherry 1 pint Warm custard 10 fluid ounces Whipped cream Break up the cake or cakes and gently mix the jam through -- the mixture does not have to be completely even. Place in a glass bowl. Mix sherry and whisky and sprinkle over cake. Press down lightly. Pour custard over the cake, and chill. Then spoon whipped cream over top and serve.


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Traditional Irish Stew the Bailey Recipe courtesy Gourmet Magazine 3 pounds boneless lamb shoulder, trimmed and cut into 1-inch pieces 1 1/2 tablespoons minced fresh parsley leaves 1 teaspoon dried thyme, crumbled 6 cups chicken broth 3 pounds boiling potatoes, peeled and quartered 1 large onion, finely chopped 1 pound carrots, peeled and cut into 1/2-inch pieces 6 stalks celery, trimmed and ribs cut into 1/2-inch pieces 6 tablespoons all-purpose flour 1/4 cup vegetable oil In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture, add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour. In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.


Passover Asparagus w/Lemon-Matzo Crumble Asparagus 4 pounds asparagus 4 tablespoons melted pareve margarine 4 teaspoons fresh lemon juice

Matzo Crumble 4 tablespoons pareve margarine 3 tablespoons vegetable oil 3 garlic cloves, crushed 2 tablespoons fresh lemon juice 4 green onions, finely chopped 2 cups matzo meal 1/2 teaspoon salt To cook asparagus: Cut off the woody stems of asparagus, leaving spears about 6-inches long. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Thin spears do not need peeling.) Separate into bundles of 6 to 8 spears each with tips pointing in the same direction. Tie with string. In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook until tender, 3 to 6 minutes after water comes to a boil. Timing depends on size and age of spears. Remove bundles, cut string and run asparagus until cold water to stop the cooking. Blot with paper towels. (Asparagus may be refrigerated overnight wrapped in paper towels. Bring to room temperature before reheating. To make crumble: In a large microwave-safe bowl, heat margarine and oil on HIGH (100 percent) one minute or until margarine is melted. Stir in garlic, lemon juice, green onions, matzo meal, and salt. Microwave, uncovered, on HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until

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dry and crisp. (Crumble may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room temperature.) Before serving: Arrange cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover with waxed paper and microwave on HIGH (100 percent) 2 to 4 minutes or until heated through. Heat margarine and lemon juice until melted. Drizzle over asparagus. Sprinkle crumble across the center. Makes 10 to 12 servings


Borsht 5 pounds beets 2 potatoes 5 medium onions 2 tablespoons salt 1/4 cup freshly squeezed lemon juice 4 eggs Peel beets and grate coarsely. Place into 8quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice. Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs. Serve warm or cold. Serves 10.


Brisket w/Sun-Dried Tomatoes 1 (5-pound) brisket of beef Salt and freshly ground black pepper 2 red bell peppers, seeded and coarsely chopped 2 white onions, peeled and coarsely chopped 3 tablespoons olive oil 3 medium carrots, peeled and sliced 1/2-inch thick 1/2 cup parsley, chopped 1 cup sun-dried tomatoes (not packed in oil) 1/4 cup ketchup 1 cup beef broth 3 tablespoons brown sugar Preheat the oven to 350 degrees. Sprinkle the brisket with salt and pepper to taste and place it, fat side up, in a heavy roasting pan. Sauté the red peppers and onions in the olive oil until lightly browned. Remove from the heat and scatter the mixture over the top of the brisket. Add the carrots, parsley and sun-dried tomatoes. In a small bowl, mix the ketchup, beef broth and brown sugar together. Add enough water to make 2 cups of liquid, and pour around brisket. Make sure the sun-dried tomatoes are covered by the

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liquid. Cover the pan tightly with a lid or heavy-duty aluminum foil. Bake for 2 1/2 hours. Take the brisket out of the pan and cool. Trim off all visible fat from the cooled brisket and slice diagonally, against the grain. Return the meat to the heavy pan with the vegetables and gravy. When ready to serve, reheat for half an hour in a 350-degree oven. Serves 12.


Charoset 1 1/2 cups shredded apples 1/2 cup finely chopped walnuts or pecans 2-3 Tbsp. honey 1/2 tsp. cinnamon 2 Tbsp. kosher red wine 1" piece grated fresh ginger Mix all of the above together. Makes two cups.


Honey Golden Chicken - Sabra Style 1 chicken, cut into serving pieces 1/2 lemon 2 teaspoons ground ginger salt to taste 1/3 cup oil 1/4 cup honey Rub chicken pieces iwth lemon. Sprinkle with 1 teaspoon ginger and salt. Combine oil, honey and remaining ginger and brush the chicken with this mixture. Roast it in a moderate oven (350 F) for 1 1/2 - 2 hours, basting occasionally with honey mixture.


Matzah Balls 1 pound matzah meal or 1 pound ground matzah 3-4 eggs, well beaten pinch of salt 3/4 cup soup stock 1/4 cup water Mix matzah meal, eggs and salt. Form into balls and boil in 6-quart pot filled with salted water for 20-30 minutes. Remove and drain. Put in soup broth until ready to serve. Note: Many communities have the custom of not eating wetted matzah on the first seven days of Passover. In these communities, matzah balls and other recipes that use matzah are used only on the eighth day of Passover.


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Orange-Guava Passover Cake 10 large eggs, separated 1 cup sugar 1 1/4 cups matzo cake meal 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 tablespoons finely chopped lemon zest 1 tablespoon finely chopped orange zest 1/3 cup fresh orange juice 1 cup chopped almonds 1 pinch salt 2 1/2 cups guava jelly or raspberry or Seville orange preserves 1/4 cup superfine sugar Preheat the oven to 350 degrees. Beat the egg yolks and the 1 cup sugar in a large bowl with an electric mixer for about 5 minutes, until they form light ribbons when the beater is lifted. In another bowl, mix together the matzo meal, cinnamon, allspice and citrus zest. Fold into the egg mixture along with the orange juice and almonds. In a clean bowl with clean beaters, whip the egg whites with the salt until they hold firm peaks. Fold the whites into the orange cake carefully until just combined. Lightly coat a 10-inch round cake pan with vegetable-oil spray. Pour the batter into the pan, and bake for about 50 minutes, until the center springs back when pressed lightly. Set aside on a rack to cool completely. Warm the jelly in a saucepan over low heat until melted. Using a serrated knife, cut the cake horizontally into thirds. Spread the melted jelly evenly over two of the thirds. Stack the thirds to reform the cake. Refrigerate the cake, covered with plastic wrap, for at least 1 hour and as long as 24 hours. Dust with the superfine sugar and serve. Makes 10 servings


Passover Rolls 1 cup water 1/2 cup oil 4 eggs 2 cups medium matzo meal Tablespoon of sugar Teaspoon of salt Boil oil and water together. While boiling, stir in matzo meal. Add the beaten eggs and sugar and salt. Mix well. Stand the mixture in a refrigerator until the mixture hardens. Make into balls. Cook in the oven at 160 degrees centigrade (approx. 325°F) for about 1 hour.


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Pesach Spinach Pie Matza (soaked in milk) 20 ounces spinach 8 eggs (5 for the mix) feta cheese (less than 1 lb) 3 onions a bunch of scallions dill black pepper In a pan brush oil. Place the matza in the pan. That is the 1st layer. Then pour over the mixture of spinach, eggs, black pepper, onions, scallions, dill and feta cheese. Then put the 2nd layer of matza. Then pour over 3 eggs with oil. Bake in preheated oven 375 degrees about 1 hour or until golden.


Potato Cups 6 large Idaho potatoes, quartered 1 large onion, quartered 3/4 cup olive oil, divided 3 eggs, beaten 1 teaspoon kosher salt 1/2 teaspoon coarse black pepper Preheat oven to 425° F. Place six (6-ounce) Pyrex glass dessert dishes or custard cups in a 9 x 13-inch disposable pan. Liberally oil each cup and place the pan of cups in the oven to heat. Place eggs in a small bowl and beat. Add salt and pepper and mix well. Fill a large bowl with cold water and as you are peeling potatoes place in cold water (so they don’t turn brown) Heat remainder of oil in a small saucepan on the stove over medium-low heat. Feed quartered onion and quartered potatoes into food processor feed tube, fitted with the blade that creates thin, shoestring-like strips. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that didn’t get processed properly. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups. Bake at 425° for 1 hour and 15 minutes or until the top looks crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter. Yield: 4 to 6 servings

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Tip: As a variation you can always make a standard potato kugel pie: Bake in a 9-inch round glass baking dish for about 1 hour to 1 hour and 15 minutes depending on desired crunchiness. Note: While the products used in these recipes can be found with kosher for Passover certification, some communities have the custom of not using any processed foods on Passover. Likewise, some people also only use fruits and vegetables that can be peeled.


Vegetarian Kishke for Passover 4 stalks celery, chopped 2 carrots, grated 2 onions, peeled and minced 2 cups water cup oil 4 cups matzo meal 1 tablespoon paprika 2 teaspoons garlic powder * teaspoon pepper 1 teaspoon salt Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl. Spoon one-fourth of mixture onto a large piece of aluminum foil. Roll mixture in foil into an 8-inch cylinder. Do the same with the remaining mixture to form four 8-inch cylinders. Place cylinders on cookie sheet and bake in a 350-degree oven for 45 minutes. Turn cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced and warm. Serves 12


April Fool’s Day Fakin' and Eggs On April Fools' Day, trick your family with a tiny breakfast that's really a cleverly disguised dessert. FOR THE EGGS: 3 tablespoons white chocolate chips 12 yellow M&MS FOR THE FAKIN': 1 square caramel 1 Tootsie Roll Midgee For the eggs: Melt the white chocolate chips according to the package directions. Transfer the melted chocolate to a ziplock bag and snip off a corner.

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Squeeze nickel-size portions of the chocolate onto a sheet of waxed paper, then gently press a yellow M&M, letter side down, into the center of each. Let the candies cool. Makes 12 eggs. For the fakin': Remove the wrapping from a square caramel and a Tootsie Roll Midgee. Microwave the candies for 4 seconds to make them soft. Use your thumb and forefinger to slightly flatten each candy piece, then press them together. Halve the candy, then stack and press the pieces into alternating layers. Slice a 1/4-inch-wide piece from the stack. Pinch and stretch the piece lengthwise into a flat bacon strip, then cut it in half. Add ripples to each half by gently bending the edges. Makes 3 strips (6 pieces).


Fauxberry Pie "Chocolate" Meat Loaf Filling 1/3 cup barbecue sauce 1/4 cup milk 1 tablespoon dark, unsulfured molasses 1 teaspoon unsweetened cocoa 1/2 teaspoon chili powder 1 small onion, finely chopped 1 tablespoon canola oil 1/2 teaspoon salt 1/2 teaspoon celery salt 1/4 teaspoon pepper 2/3 cup bread crumbs 1 1/4 pounds lean ground beef 1 egg, lightly beaten

"Strawberry" Potato Topping 2 pounds baking potatoes, peeled and cubed Salt 1/2 cup canned sliced beets (not pickled) 1/4 cup (or more) warm milk 4 tablespoons unsalted butter, cut into pieces

Heat the oven to 350º. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes. In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon.

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Remove the pie shell from the freezer. (We placed ours in a Pyrex dish to help ensure that the pie would bake evenly.) Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes. While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot. Makes 8 servings


Fried-Egg Sundae Ice cream Marshmallow fluff Lemon pudding/pie filling (an instant mix works fine) Scoop ice cream into a dish, then spoon on a generous blob of marshmallow fluff (it will smooth out and resemble an egg white as the air escapes). For a yolk, add a rounded blob of lemon pudding. Makes one sundae.


"Grilled Cheese" Pound cake 1 cup buttercream or white frosting (canned is just fine) Yellow and red food coloring Cut the pound cake into bread-like slices and toast them in a toaster oven just until they turn golden brown. Once they've cooled for a few minutes, stack two slices for each sandwich and cut the stack in half diagonally (slicing the sandwich before you fill it makes for fewer crumbs). Now tint the frosting by stirring in a few drops of yellow and red food coloring (more yellow than red) to get a shade of orange that resembles American cheese.

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Carefully spread frosting between the slices of each half sandwich. If you mound the frosting on one slice, then top it with the other and gently press down, the frosting will ooze out a bit and look all the more like melted cheese. Makes one sandwich


Easter A Very Different Glazed Ham This delicious recipe is a wonderful way to treat fully cooked spiral cut hams. 14 to 16 pound fully cooked spiral cut ham 5 garlic cloves, minced 8 oz. jar mango chutney 1/3 cup Dijon mustard 1 cup brown sugar 1 Tbsp. orange zest 1/4 cup orange juice Preheat oven to 350 degrees. Place the ham in a heavy roasting pan. In blender container or food processor bowl, mix together garlic, chutney, mustard, brown sugar, orange zest and juice. Process in food processor or blender until smooth. Pour glaze over the ham and bake for 1 hour until the ham is fully heated. Serves 12-16


Almond Cake 6 eggs 1/2 lb granulated sugar 1/2 lb almond powder Separate the yolks from the whites. Beat the sugar and yolks with a fork or electric mixer until the mix reaches a very pale yellow, almost white color. Add the almond powder and continue to mix with a fork or electric mixer on slow. Using an electric mixer, whip the egg whites to achieve “soft peaks”. Fold carefully into the mix. Heat oven to 350°F. grease a 9-inch round baking pan with vegetable margarine. Bake for 35-40 minutes – check with a knife or skewer for doneness.


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Artichoke-Scrambled Eggs Benedict from Eating Well Active Time: 30 Minutes Total Time: 30 Minutes Yield: 4 servings Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a fresh tossed salad. RECIPE INGREDIENTS 8 canned artichoke bottoms (1 1/2 cans), rinsed (see Shopping Tip) 4 teaspoons extra-virgin olive oil, divided 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish 1/3 cup chopped pancetta 2 tablespoons reduced-fat mayonnaise 2 tablespoons nonfat plain yogurt 2 teaspoons lemon juice 1 teaspoon water 6 large eggs 4 large egg whites 2 tablespoons reduced-fat cream cheese (Neufchâtel) 1/4 teaspoon salt Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans and can be found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts. DIRECTIONS Preheat oven to 425 degrees F. Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.


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Braided Easter Egg Bread 2 1/2 cups all-purpose flour, divided 1/4 cup white sugar 1 teaspoon salt 1 (.25 ounce) package active dry yeast 2/3 cup milk 2 tablespoons butter 2 eggs 5 whole eggs, dyed if desired 2 tablespoons butter, melted In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter. Bake in preheated oven for 50 to 55 minutes, or until golden.


Butternut and Ham Bisque 2 tablespoons unsalted butter 1 very large sweet onion, chopped 1/2 teaspoon dried rosemary leaves, chopped 2 cloves garlic, minced 5 cups peeled, diced butternut squash 1 cup peeled, diced all-purpose potatoes 5 cups chicken stock 1 teaspoon salt Black pepper, to taste 1/2 cup light or heavy cream 1 1/2 cups diced cooked ham Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

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Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat. Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving. Makes 6 servings.


Chocolate Raspberry Egg from Bright Ideas® Prep Time: 18 mins. Cook Time: 21 mins. Cool Time: 1 hr. Refrigeration Time: 1 hr. 15 mins. Difficulty: Moderate 2 cups fresh raspberries or frozen (thawed) 1 ¼ cups sugar 2 ½ cups plain lowfat yogurt 8 DOVE® Rich Dark Chocolate Singles, broken 8 small party balloons or 8 jumbo hollow plastic eggs (found at grocery stores) parchment paper In a food processor, puree the raspberries (about 1 minute). Add the sugar and process another 30 seconds. Place the raspberry mixture in a glass or plastic bowl and fold in the yogurt. Chill for one hour then freeze in an ice cream maker per manufacturer’s directions. While the yogurt is chilling, melt the chocolate in a double boiler or in a glass bowl over slowly simmering water, stirring frequently. Between stirring, inflate the balloons to a 5-inch diameter and tie them off. After the chocolate is melted, allow it to cool to 85-90 degrees. Make bases for each balloon by spooning one teaspoon of chocolate onto the parchment paper. Dip each balloon in the melted chocolate, coating the bottom half, then set on the bases. When the chocolate has set, carefully deflate (do not pop) each balloon and remove it. Keep the bowls in a cool place until ready to serve. To complete the recipe, spoon the yogurt into the chocolate bowls and garnish with shaved DOVE® Rich Dark Chocolate Singles and/or more raspberries, if desired. Yield: Serves 8.


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Cinnamon Bunny Bread 1 cup milk 1/2 cup (1 stick) unsalted butter, sliced 1/2 cup warm (105 to 115 degrees) water 3/4 cup sugar 2 envelopes active dry yeast 5 to 6 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon salt 5 eggs, at room temperature (reserve 1 for glaze) 1 tablespoon cold water Decorator frosting (recipe follows) Liquid food coloring Small round candles or jelly beans Combine milk and butter in a small saucepan. Place pan over low heat until butter melts, stirring occasionally. Remove pan from heat and let milk cool to lukewarm (110 degrees F). Stir together warm water and 1 tablespoon sugar in a small bowl. Sprinkle yeast over surface; let stand until softened, about 1 minute. Stir to dissolve yeast. Let stand until mixture is foamy, about 5 minutes. Combine 4 cups flour, remaining sugar, cinnamon and salt in a large bowl. Add 4 eggs, yeast mixture and warm milk mixture; stir with a wooden spoon until well blended. Stir in enough remaining flour to make a soft but not sticky dough. Knead dough by hand on a lightly floured surface or with an electric mixer with a dough hook until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Punch down dough, knead briefly. Cover; let rest 10 minutes. Grease 2 large baking sheets. For small bunnies: Cut dough into 12 equal parts. Use one part for each bunny. If your kitchen is warm, cover and refrigerate unused portions of dough. Using one piece of dough, pinch off about 1/4 cup for bunny body and roll into a ball, slightly elongating it into shape of an egg. Place on a prepared baking sheet. Pinch off about 2 tablespoons dough and roll into a ball to form a head, elongating one end to a point. Dip point in water and tuck under body ball on baking sheet to attach. Pinch off a tiny piece from dough for a nose. Roll into a ball, dip bottom in water and place in center of face. Divide remaining piece of dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip points into water; tuck points under body on 4 places to attach paw. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening other end of each log. Dip flattened ends into water and tuck under head for ears. Repeat with remaining 11 pieces of dough to make 11 more bunnies. Place bunnies about 3 inches apart on baking sheets. Cover with plastic wrap, let rise in a warm place, away from drafts, until doubled in volumes, 30 minutes to 1 hour. Heat oven to 350 degrees F. Whisk together reserved egg and 1 tablespoon cold water in a small bowl to make an egg wash. Uncover bunny breads, brush with egg wash. Brush each a second time.

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Bake in heated 350 degree oven 15 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely before decorating. For large bunnies: Divide dough into 6 equal parts. Assemble as directed for small bunnies doubling amounts of dough for body and head. Brush with egg wash. Bake in heated 350 degree F oven 20 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely. Tint batches of frosting with coloring. Spoon into pastry bags with small writing tips, decorate as pictured. Makes 12 small bunnies (2 servings each) or 6 large bunnies (4 servings each) Decorator frosting Combine 2 teaspoons powered egg whites with 2 tablespoons warm water in a small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until frothy. Add 1 1/2 cups sifted confectioners' sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until frosting is proper consistency. Keep covered with a damp cloth at all times or frosting will harden. Makes 1 3/4 cups.


Coconut Marshmallow Nests from Hersheys Ingredients: 1/2 teaspoon water 3 to 4 drops green or other food color 1-1/4 cups MOUNDS Sweetened Coconut Flakes 2/3 cup miniature marshmallows 1 tablespoon plus 1 teaspoon butter HERSHEY'S Candy-Coated Milk Chocolate Eggs Instructions: Combine water and food color in small bowl or small jar with cover or re-sealable plastic bag. Add coconut; toss with fork or shake closed jar or plastic bag until coconut is evenly coated. Microwave marshmallows and butter in medium microwave-safe bowl 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Stir in tinted coconut. Line tray or cookie sheet with wax paper. Drop coconut mixture in 12 equal mounds onto prepared tray. Shape coconut mounds with moistened fingers into small nest shapes. Cool completely. Allow to air dry until slightly hardened. Fill with milk chocolate eggs. 12 candies


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Cookies and Cream 1/2 cup butter, softened 1/3 cup sugar 1 egg 1/2 tablespoon corn syrup 1/2 tablespoon vanilla extract 1-3/4 cups all-purpose flour Whipped cream Lemon sherbet In a medium bowl, beat together the butter and sugar until fluffy. Beat in the egg, corn syrup, and vanilla extract. Mix in the flour a little at a time. Wrap the dough in plastic and chill it until it is firm enough to roll. Heat the oven to 375º. Wrap 4 ovenproof custard bowls in aluminum foil. On a lightly floured surface, roll out the dough to 1/8-inch thickness and cut out four 6-inch circles. Turn the bowls upside down and cover each with a dough circle, trimming the edges to create a cracked eggshell effect. Place a wire rack on top of a baking sheet, then set the inverted bowls on the rack. Bake for 15 minutes or until the cookies are light brown. Cool for 10 minutes. Then gently remove the cookies from the foil and let them cool completely. When you're ready to serve dessert, set each shell on its side on a plate. Add a big dollop of whipped cream spilling out of the shell and top with a scoop of lemon sherbet. Makes 4 servings.


Easter Bonnet Shortbread Cookies RECIPE INGREDIENTS For the Cookies: 1 pound (4 sticks) unsalted butter, at room temperature 1 1/4 cups granulated sugar 1 tablespoon pure vanilla extract 4 1/2 cups all-purpose flour 1 teaspoon salt For the Icing: 2 egg whites, or 4 tablespoons meringue powder mixed with 1/2 cup warm water 4 cups (1 pound) confectioners' sugar Paste food coloring in various colors For the Decorations: Colored sugar crystals, sanding sugar, sprinkles, candy dots, and/or small sugared flowers DIRECTIONS FOR THE COOKIES: Combine the butter and granulated sugar in a large bowl. Beat together with an electric mixer set at medium-high speed for about 1 minute. Scrape down the sides of the bowl and continue beating until light and fluffy. Beat in the vanilla extract. Sift together the flour and salt. Blend into the

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butter mixture, 1 cup at a time. Continue mixing until the dough is smooth and no streaks of flour remain. Divide the dough into 4 equal portions. Pat each portion into a disk and wrap in plastic wrap. Refrigerate for 30 minutes. Working with 1 disk at a time (leave the others chilling), place it between 2 pieces of waxed paper (or plastic wrap) and roll out 1/4 inch thick. Remove the top piece of waxed paper, and using a 3-inch biscuit or cookie cutter, cut out at least 6 cookies. Place the cookies at least 1 inch apart on parchment-lined baking sheets. Reserve the dough scraps. Repeat with the remaining dough disks. Reroll all the scraps and cut out at least 24 smaller cookies with a 1-inch straight-edged cookie cutter. The smaller cookies will be the crown of the bonnets and the larger cookies will be the brims. Place on a second parchment-lined baking sheet at least 1-inch apart. Refrigerate both baking sheets until the cookies become very firm and cold, at least 2 hours or up to 2 days. (If chilling longer than 2 hours, cover loosely with plastic wrap.) Preheat the oven to 300 degrees F. Bake the cookies until firm and sandy gold, about 20 minutes. Do not allow them to get too dark, as they can taste slightly bitter if overly browned. Let cool completely on a wire rack before icing. FOR THE ICING: In a large bowl, beat the egg whites (or reconstructed meringue powder) with an electric mixer set on low speed until frothy. Sift the confectioners' sugar into the bowl. Increase the mixer speed to high and continue beating until brilliant white, firm, and fluffy, about 10 minutes. You should have 2 1/2 to 3 cups. Scoop out 1 cup of the icing and set aside to use for piping. Thin the remaining icing with water, adding 2 or 3 teaspoons at a time until it is of pouring consistency. Divide the icing among as many small bowls as different colors you wish to create, then tint the portions. Place the cookies on a wire rack set over a baking sheet and pour the thinned icing over them. If necessary, shake the cookies to ease the icing over the edges. This should cover the cookies with a thin, even layer. Allow to dry completely. Tint the reserved 1 cup icing, if desired. Spoon into a large piping bag fitted with a number 2 plain decorating tip for squiggles, dots, scrolls, and stripes or a number 4 or 5 plain tip, or small petal tip for piping a ribbon. To create the bonnet, pipe a small amount of icing on the back of the smaller cookie and attach it onto the center of the larger cookie. The bonnets can be decorated in a variety of ways:

Pipe an icing ribbon and bow around the 1-inch cookie. Pipe a series of small icing dots to resemble dotted Swiss, or pipe decorative scrolls or

stripes. Sprinkle the icing decorations with sanding sugar while they are still wet to make them

sparkle. Pipe dabs of icing and attach small sugared flowers. For a paisley look, pipe or spin drops of a contrasting color of the thinned icing randomly

over the surface of an iced cookie while it is still wet. Using a bamboo skewer or toothpick, pull through the center of each dot. For an elegant all white cookie, ice with white icing and decorate with small dots of white

icing to resemble dotted Swiss. "Tie" the bonnet with a white icing ribbon and garnish with a sugared violet.

Decorate iced cookies with sprinkles and/or candy dots. Allow the cookies to dry for at least 2 hours, and if the weather is humid, overnight, before

packaging. - posted by Sharky C.

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Easter Chicks Cupcakes (from Betty Crocker) Cupcakes 1 box Betty Crocker SuperMoist yellow or devil's food cake mix Water, vegetable oil and eggs called for on cake mix box Frosting and Decorations 2 1/2 cups shredded coconut Yellow liquid food color 1 container Betty Crocker Rich & Creamy vanilla frosting 48 brown miniature candy-coated chocolate baking bits 24 small orange gumdrops Heat oven to 350F (325F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.


Easter Lamb with Garlic and Herbs 4 1/2 pounds leg of lamb 3 tablespoons roughly chopped parsley 4 garlic cloves, chopped 2 anchovies, chopped 2 tablespoons salted capers, rinsed 1 tablespoon coarsely grated lemon rind 3 tablespoons soft, fresh breadcrumbs 3 tablespoons extra virgin olive oil 4 sprigs rosemary extra olive oil for drizzling Heat the oven to 400 degrees F (220C). Hold the leg of lamb with its fleshiest side towards you, and bravely slice directly through the meat four or five times, about 1 inch (2.5cm) apart, almost to the bone,- as if you are cutting steaks but leaving them attached. Mix the parsley, garlic, anchovies, capers, lemon rind and breadcrumbs together in a small bowl and add the olive oil to make a mush. Using your hands, push the paste between the slices. Tie the meat back into shape with string. Scatter with rosemary sprigs and drizzle with a little olive oil.

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Bake for 20 minutes at 400 degrees F, then turn the heat down to 375 degrees F (190C) and bake for another 45 minutes. The lamb will cook faster than the normal roast because of the way it is cut. Remove the lamb and leave it to rest under a sheet of foil for 10 to 15 minutes. Strain the fat and juices into a small bowl and spoon off as much fat as possible. Remove the string, and carve across the lamb parallel to the bone so you get chunky fingers of meat. Arrange on each warmed dinner plate, drizzle with the juices, scatter a handful of dressed baby rocket leaves on top and serve. Serves: 10


Fluffer Bunnies Marshmallows Scissors Toothpick Food coloring Using scissors, make a diagonal cut in the upper left corner of the marshmallow. Gently lift the corner and make a snip down the middle. Use your fingers to separate the ears and angle them outward. From the point where the first cut was made, snip to the middle of the marshmallow. Pinch the cut end slightly to form a rounded tail. For the bunny's face, make an 1/4-inch horizontal cut midway between the base of the ears and the bottom of the marshmallow. Create the feet by making a diagonal cut in the lower left corner of the marshmallow. Divide the feet as shown. Using a toothpick dipped in food coloring, draw on the eyes, nose, and whiskers.


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Herb-Crusted Rack of Lamb 1 large garlic clove 1/2 cup chopped fresh basil 1/3 cup freshly grated pecorino Romano cheese 1/3 cup plain dry breadcrumbs 2 tablespoons herbes de Provence* 1-1/2 tablespoons Dijon mustard 2-1/2 tablespoons olive oil

1 1-1/2 pound rack of lamb, trimmed (get butcher to "french" it) Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.) Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes. Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve. Makes 2 servings. *A dried herb mixture available at specialty foods stores and some supermarkets.


Hidden Surprise Easter Egg Treats™ 3 tablespoons butter or margarine (diet, reduced calorie or tub margarine is not recommended) 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows 6 cups Kellogg's® Rice Krispies® cereal 1/2 cup M&M'S® Easter colored chocolate candies Canned frosting or decorating gel (optional) 12 plastic snap-apart 3 x 2-in Easter eggs Clean, then coat inside of plastic eggs with cooking spray. Set aside. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Using greased hands, firmly press 1/4 cup of Rice Krispies® mixture into both halves of each plastic egg. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly. Place about 6 M&M'S® Brand Chocolate Candies in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.

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Decorate with frosting and additional M&M'S® Brand Chocolate Candies (if desired). Best if served the same day. Tips: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.


Hot Cross Buns An Easter tradition, these lightly sweetened cinnamon yeast buns feature tender little currants strewn throughout. An egg yolk wash gives these buns a browned, glossy finish, making a canvas for the namesake cross, a painting of milk and sugar icing. These are also good for Good Friday! 3/4 cup warm water (110 degrees F/45 degrees C) 3 tablespoons butter 1 tablespoon instant powdered milk 1/4 cup white sugar 3/8 teaspoon salt 1 egg 1 egg white 3 cups all-purpose flour 1 tablespoon active dry yeast 3/4 cup dried currants 1 teaspoon ground cinnamon 1 egg yolk 2 tablespoons water 1/2 cup confectioners' sugar 1/4 teaspoon vanilla extract 2 teaspoons milk Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double. Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes. Mix egg yolk and 2 tablespoons water. Brush on balls. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.


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Jelly Bean Nests (Bird's Nests) 2 Cups miniature marshmallows 1/4 Cup butter 1 6-ounce pkg (4 cups) chow mein noodles Jelly beans In a 2-quart saucepan, combine marshmallows and butter. Cook over low heat, stirring occasionally until melted (6-8 minutes). Stir in noodles until well coated. With buttered fingers, press mixture into bottom and up sides of each cup of a buttered 12-cup muffin pan. Refrigerate at least 2 hours or until firm. Remove nests from cups; fill with jelly beans.


Lemon Ricotta Pancakes With Lemon Curd and Fresh Raspberries 1 1/2 cups all-purpose flour 2 Tbsp baking powder 1/4 tsp ground nutmeg 1/2 tsp salt 2 cups ricotta cheese 1/4 cup sugar 4 large eggs 1 1/3 cups milk Juice and grated rind of 2 lemons Butter, for griddle 1 jar prepared lemon curd 1 pint fresh raspberries Confectioners’ sugar Mint sprigs for garnish Thinly sliced fresh lemon Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush griddle with butter. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown. Empty the jar of lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with confectioners’ sugar.


Maple-Glazed Country Baked Ham 4 pounds boneless smoked round ham 2 quarts apple cider 1 cup raisins 1 cup maple syrup 1 teaspoon dry mustard 1/2 teaspoon ground cloves

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1/2 cup water In a deep covered pot, simmer the ham in the cider for 2 hours. If the cider does not cover the ham, add enough water to cover. Preheat the oven to 325 degrees F. Drain the pot, reserving the cider. Remove any skin from the ham. Place the ham in a shallow baking pan and set aside. In a large bowl, combine the remaining ingredients. Take 1/2 cup of the reserved cider and whisk into the mixture. Pour the mixture over the ham. Bake the ham for about 45 minutes. Baste occasionally. Remove the ham from the oven, slice, and serve with caramelized cider gravy from the roasting pan. NOTE: If the gravy is not caramelized, reduce the liquid by stirring over high heat.


Maple-Peach Glazed Ham Steak 3/4 cup peach preserves 3 Tbsp pure maple syrup, grade b 1 Tbsp ancho chili powder or pure chili powder 3 Tbsp freshly squeezed orange juice Salt and coarsely ground black pepper 1 1/2 lb. ham steak (1 1/2 inch thick), excess fat trimmed Stir together the preserves, maple syrup, ancho powder, and orange juice in a medium bowl; season with salt and pepper. Let the glaze sit for 5 to 30 minutes at room temperature to allow flavors to meld. Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil. Place the ham on the baking sheet and bake for 20 minutes. Turn the steak over, brush with some of the glaze, return it to the oven, and bake for another 20 minutes. Switch the heat to broil, remove the ham steak, brush it with the remaining glaze, put it under the broiler, and broil until golden brown and a crust has formed, about 5 minutes longer. Remove and let rest for 5 minutes.


Mustard Ham Strata 12 slices day-old bread, crusts removed and cubed 1-1/2 cups cubed fully cooked ham 1 cup chopped green pepper 3/4 cup shredded cheddar cheese 3/4 cup shredded Monterey Jack cheese 1/3 cup chopped onion 7 eggs 3 cups whole milk 3 teaspoons ground mustard 1 teaspoon salt

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In a 13-in. x 9-in. baking dish coated with cooking spray, layer the bread cubes, ham, green pepper, cheeses and onion. In a large bowl, combine the eggs, milk, mustard and salt. Pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.


Scrambled Egg Nests from FamilyFun Magazine In these easy and charming bites, shredded potatoes are baked in a muffin tin to form crunchy cups, which are then filled with scrambled eggs to make a festive and kid-friendly finger food. 1 (3-1/2 cup) bag frozen shredded potatoes, defrosted 1/3 cup vegetable oil or butter 1/2 teaspoon salt 1/4 teaspoon pepper 6 eggs 2/3 cup milk 1/2 cup finely diced onions 1/3 cup finely diced bell peppers 3/4 cup diced cooked breakfast sausage Shredded Cheddar Chopped parsley for garnish (optional) Heat the oven to 400°. In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool. Meanwhile, whisk together the eggs and milk. Heat a large nonstick sauté pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and sauté until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste. Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes. If you like, garnish each nest with a little parsley. Serve warm.


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Tie-Dye Easter Eggs A colander 10 hard-boiled white eggs 1/2 cup of white vinegar Vibrant food coloring (McCormick Neon Food Coloring) Total Time Needed: 1 Hour Place several hard-boiled eggs in a colander in the kitchen sink and splash them with the vinegar. Drip yellow food coloring on the eggs. Gently agitate the colander for a few seconds to help the color spread. Let the color set on the eggs for 30 seconds. Repeat steps 2 and 3 with up to two shades (any more and your colors may get muddy), allowing each to set for 30 seconds. After the last color has set, give the eggs a light rinse with water and let them drain for a minute or two. Air-dry them on paper towels.


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Cinco De Mayo Chile-Chicken Enchiladas 1 can (19 oz) enchilada sauce (any variety) 2 cups diced cooked chicken 1 1/2 cups shredded Monterey Jack cheese (6 oz) 1 cup sour cream 1 can (4.5 oz) chopped green chiles 8 8-inch flour tortillas 1 cup shredded Cheddar cheese (4 oz) Chopped avocado or green onions, if desired Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.


Chipotle Shrimp Tacos 1 (12 ounce) package bacon, cut into small pieces 1/2 onion, diced 2 pounds large cooked shrimp - peeled, deveined, and cut in half 3 chipotle peppers in adobo sauce, minced 12 corn tortillas 1 cup chopped fresh cilantro 1 lime, juiced salt to taste (optional) In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.


Classic Margarita Rocks 1 lime wedge Coarse salt 1 1/2 cups ice cubes

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1/4 cup tequila 1/4 cup orange liqueur 1/4 cup lime juice Additional lime wedges for garnish (optional) Rub the rims of 2 (8-ounce) glasses with the lime wedge. Place the coarse salt in a shallow dish; dip glass rims into salt. Place half of the ice cubes into each glass. In a pitcher, mix the tequila, orange liqueur and lime juice together. Pour equally into prepared glasses. Garnish with lime wedges, if desired. Makes 2 servings.


Firehouse Machaca Taco Filling 2 quarts water 3 pounds beef chuck 1 small onion, quartered 2 tablespoons vegetable oil 1 cup chopped onion 1/2 cup chopped green bell pepper 1 cup green salsa 1/4 cup chopped fresh cilantro 1 tablespoon chopped jalapeno pepper In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside. Heat oil in a heavy skillet over medium high heat. Sauté chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.


Fried Ice Cream 1 cup vanilla ice cream 1/4 cup heavy whipping cream, divided 1/4 teaspoon vanilla extract, divided 3/4 cup crushed frosted cornflakes 1/4 teaspoon ground cinnamon Oil for deep-fat frying Whipped cream Using a 1/2-cup ice cream scoop, form two scoops of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine cornflakes and cinnamon. Dip scoops into cream mixture; roll in cornflakes. Set aside remaining cornflakes. Cover and freeze for 1 hour or until firm.

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In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream. Yield: 2 servings.


Grilled Fish Tacos with Chipotle-Lime Dressing Marinade 1/4 cup extra virgin olive oil 2 tablespoons distilled white vinegar 2 tablespoons fresh lime juice 2 teaspoons lime zest 1 1/2 teaspoons honey 2 cloves garlic, minced 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 teaspoon seafood seasoning, such as Old Bay™ 1/2 teaspoon ground black pepper 1 teaspoon hot pepper sauce, or to taste 1 pound tilapia fillets, cut into chunks Dressing 1 (8 ounce) container light sour cream 1/2 cup adobo sauce from chipotle peppers 2 tablespoons fresh lime juice 2 teaspoons lime zest 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 teaspoon seafood seasoning, such as Old Bay™ salt and pepper to taste Toppings 1 (10 ounce) package tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, chopped 1 small head cabbage, cored and shredded 2 limes, cut in wedges To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily

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flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges. Tip: The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.


Horchata 1 cup long-grain white rice 2 cups water 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 cup granulated sugar 2 packets Starbucks VIA 2 1/2 cups milk 1/2 teaspoon orange zest Soak the rice in the water for a minimum of one hour (overnight works, too). Place rice, soaking water, vanilla, cinnamon, sugar, and VIA in a blender for 2 minutes. Strain into a pitcher, add milk and chill completely (overnight is fine). When ready to serve, pour into serving pitcher leaving sediment behind. Stir in orange zest. Makes 8 servings.


Mexican Chicken Pizza with Cornmeal Crust 1 1/2 cups all-purpose flour 1 tablespoon sugar 1 1/4 teaspoons regular active dry yeast 1/4 teaspoon coarse (kosher or sea) salt 3/4 cup warm water 1 tablespoon olive oil 1/3 cup yellow cornmeal Additional cornmeal 2 cups shredded Mexican cheese blend (8 oz) 1 1/2 cups shredded cooked chicken 1 can (14.5 oz) organic fire roasted diced tomatoes or plain diced tomatoes, drained 1/2 medium yellow bell pepper, chopped (1/2 cup) 1/4 cup sliced green onions (4 medium) 1/4 cup chopped fresh cilantro

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Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes. Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown. Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.


Mexican Hot Chocolate 1 1/2 ounces unsweetened chocolate 1/4 cup granulated sugar 1 to 2 tablespoons instant coffee granules 1/2 teaspoon ground cinnamon Dash of salt 3/4 cup water 2 cups milk Lightly sweetened whipped cream Cinnamon sticks for garnish and stirring (optional) Combine chocolate, sugar, coffee, cinnamon, salt and water in medium saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat and simmer uncovered, stirring constantly for 4 minutes. Stir in milk, heat through but do not boil. Remove from heat and whip chocolate mixture with a wire whisk until foamy. Pour into mugs, top with whipped cream and place cinnamon stick in cups for garnish, if desired. Makes 2 to 3 servings.


Sopaipillas 1-3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons shortening 2/3 cup water Oil for deep-fat frying Honey In a small bowl, combine the dry ingredients; cut in shortening until crumbly. Gradually add water, tossing with a fork until mixture holds together.

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On a lightly floured surface, knead dough for 1-2 minutes or until smooth. Cover and let stand for 5 minutes. Roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star cookie cutter or into 2-1/2-in. triangles. In an electric skillet or deep fat fryer, heat oil to 375°. Fry sopaipillas for 1-2 minutes on each side or until golden brown and puffed. Drain on paper towels. Serve immediately with honey. Yield: 1 dozen.


Mother’s Day All Butter Crust for Sweet and Savory Pies (Pâte Brisée) 1 1/4 cups all-purpose flour, plus extra for rolling 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes 1/2 teaspoon salt 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe) 2 to 4 Tbsp ice water, very cold Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled. In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.


Bacon Quiche Tarts 5 slices bacon 1 (8 ounce) package cream cheese, softened 2 tablespoons milk 2 eggs 1/2 cup shredded Swiss cheese 2 tablespoons chopped green onion 1 (10 ounce) can refrigerated flaky biscuit dough Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.

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Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside. Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside. Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup. Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.


Cinna-Mom Sweets 1 bag DOVE® Brand Milk Chocolate 1 bag SNICKERS® Brand Minis Bars 3 tablespoons butter 1/4 cup packed brown sugar 1/2 cup pecan halves 1 tube (17.5-oz) cinnamon rolls 1 (8-inch) round cake pan Resealable plastic bag Melt butter together with brown sugar. Spread around bottom of a greased cake pan and top with pecans. Unroll the cinnamon roll, add 1 cup of chopped SNICKERS® Brand Minis Bars evenly between the 5 rolls and reroll each piece separately. Place the 5 rolls around the cake pan. Bake in a preheated 350-degree oven until golden and bubbly, about 20-25 minutes. Cool for 5 minutes, then transfer to serving platter. Place 1/4 cup of DOVE® Brand Milk Chocolate into a resealable bag and melt in microwave for 30-45 seconds or until smooth. Snip corner of bag and drizzle over rolls. Makes 5 Rolls


Cool Cake for Mom The kids can make this (with a little help from Dad) 1 (10 3/4-ounce) pound cake 1 (3 1/8-ounce) box of instant pudding 1 cup whipped topping Fruit (use her favorite; we used 2 bananas and 4 large strawberries) Mint sprigs (optional) Chilled chocolate syrup Slice the pound cake into several horizontal slices about an inch thick. Prepare the pudding according to package directions. Mix the pudding with the whipped topping.

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Chop up the fresh fruit you've chosen. Cool Cake for Mom - Step 4 Layer the cake, fruit, and a little less than half of the pudding mixture in a loaf pan. Then top the cake with the remaining pudding. Put the cake in the fridge for a couple of hours. When it's chilled, decorate it; we topped ours with trimmed strawberries and mint sprigs. Squeeze on a greeting with chilled chocolate syrup. Then serve Mom a sweet treat on her special day.


Crockpot Mother's Day Dinner 1 lb Ground Beef 3/4 lb Bacon, diced 1 Onion, diced 1 cup Chicken, chopped 2 cans Pork Beans (15 oz.) 15 oz Kidney Beans, drained 15 oz Butter Limas, drained 1 cup Catsup 1/4 cup Brown Sugar 3 Tbl White Vinegar 1 dash Salt + Pepper Brown beef, drain and place in Crockpot. Brown onions and bacon. Drain and place in crockpot. Add the chicken, pork beans, kidney beans, lima beans, catsup, brown sugar, vinegar, salt and pepper. Cover and cook on low for 9 hours. If using 2 qt. Crockpot, reduce recipe by 1/2.


Fabulous Fruit Salad 1 red apple, cored and chopped 1 Granny Smith apple, cored and chopped 1 nectarine, pitted and sliced 2 stalks celery, chopped 1/2 cup dried cranberries 1/2 cup chopped walnuts 1 (8 ounce) container nonfat lemon yogurt In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.


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Frittata with Asparagus and Scallions 1 pound fresh, thin asparagus spears 4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices) 1/2 pound scallions 3 tablespoons extra-virgin olive oil 1/2 teaspoon coarse sea salt or kosher salt, or more to taste 8 large eggs Freshly ground black pepper to taste Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces. Slice prosciutto or bacon into strips, or lardoons, about 1 inch long and ⅓ inch wide. Trim the scallions, and cut crosswise into 1-inch pieces. Pour the olive oil into the skillet, scatter in the lardoons, and set over medium heat. When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times. Cover the skillet, and cook, still over moderate heat, shaking the pan occasionally, until the asparagus is slightly softened, 5 minutes or so. Scatter the scallion pieces in the pan, season with a couple pinches of salt, and toss the vegetables and lardoons together. Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more. Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper. When the vegetables are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing, for a minute or so, until the water has evaporated and the asparagus and scallions seem about to color. Quickly spread them out in the pan, and pour the eggs over at once. Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom continuously, so the eggs flow and coagulate around the vegetables and lardoons. When all the eggs are cooked in big soft curds—in barely a minute—take the skillet off the heat. Tumble the frittata over a few more times to keep it loose and moist. Spoon portions onto warm plates, and serve hot and steaming.


Glazed Lemon Wedges Cookies 1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix 1/2 cup butter or margarine, softened 2 tablespoons grated lemon peel 1 egg Glaze 1 cup powdered sugar 1 teaspoon grated lemon peel 3 tablespoons lemon juice Garnish Grated lemon peel, if desired

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Heat oven to 350°F (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with baking spray with flour or line with foil. In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan. Bake 18 to 22 minutes or until edges are light golden brown. Cool 10 minutes. In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges.


Green Bean and Mushroom Medley 1/2 pound fresh green beans, cut into 1-inch lengths 2 carrots, cut into thick strips 1/4 cup butter 1 onion, sliced 1/2 pound fresh mushrooms, sliced 1 teaspoon salt 1/2 teaspoon seasoned salt 1/4 teaspoon garlic salt 1/4 teaspoon white pepper Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.


Lemon Basil Pesto Flat Iron Steak 4 cloves garlic 2 cups packed fresh basil leaves 1/3 cup pine nuts 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese 1 1/2 tablespoons fresh lemon juice 3/4 teaspoon red pepper flakes 6 (6 ounce) flat iron steaks 2 large cloves garlic, minced salt and pepper to taste Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into

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the food processor, and pulse until blended. Season to taste with salt and pepper. Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.


Light But Still Lively Eggs Benedict (Three Many Cooks) 6 whole canned tomatoes, drained 1/2 each: yellow bell pepper and poblano pepper, seeded 1 clove garlic, smashed 2 Tbs. fresh lime juice 1 Tb. chopped fresh cilantro, plus extra for garnish 4 split English muffins 3/4 cup grated pepper Jack cheese 4 slices Canadian bacon 2 tsps. olive oil 4 large eggs Salt and black pepper Adjust oven rack to highest position and turn broiler on high. Place tomatoes, bell pepper, poblano and garlic on a small foil-lined baking sheet. Broil, turning once, until peppers and garlic are spotty brown, up to 10 to 15 minutes. Transfer to a food processor, add lime juice, cilantro and a sprinkling of salt and pepper to taste; puree until smooth. Remove foil and place English muffin halves on baking sheet. Broil until lightly toasted, sprinkle a portion of cheese on each half, and continue to broil until melted. Turn off the broiler and leave in the oven to keep warm. Meanwhile, brown Canadian bacon in a large non-stick skillet over medium-high heat. Remove bacon and place it on top of English muffin halves. Add olive oil to the pan and heat until shimmering. Crack the eggs into the skillet, sprinkle with salt and pepper and cook as desired. To serve, place two English muffin halves on a plate, one with Canadian bacon and one without. Place an egg on top of the Canadian bacon, spoon salsa over both muffin halves, and sprinkle with cilantro. YIELD: 4 servings Per serving: 359 calories, 34g carbohydrates, 20g protein, 16g fat (7g saturated), 217mg cholesterol, 3mg fiber, 912mg sodium


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Mother’s Day Brunch Champagne Lemonade 1 cup sugar 3 cups water 1 1/2 cups fresh lemon juice 1 bottle Champagne or sparkling wine Thin lemon slices, for garnish Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool. In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice. Yield: 8 cocktails

Ricotta and Orange Blintzes with Strawberry Sauce Crepes: 1 cup milk 1/4 cup cold water 2 large eggs 1 cup all-purpose flour 2 tablespoons sugar Pinch kosher salt 3 tablespoons unsalted butter, melted, plus more to cook crepes Cheese Filling: 1 1/2 cups ricotta cheese 4 ounces cream cheese, softened 1 large egg 3 tablespoons confectioners' sugar 1 orange, zest finely grated Strawberry Sauce: 1 quart strawberries, hulled and sliced 1/4 cup sugar 1/4 cup water 1 teaspoon cornstarch 1 orange, zest finely grated Unsalted butter, melted for sauteing blintzes Confectioners' sugar, for dusting Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest. Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.

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Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes. Assembly: Preheat the oven to 400 degrees F. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

Chicken Sausage Patties 1 tablespoon butter 1 green apple, finely chopped 1 small onion, finely chopped Salt and pepper 1 teaspoon fennel seed 1 1/2 pounds ground chicken breast 1 1/2 teaspoons poultry seasoning, half a palm full 1 teaspoon allspice, 1/3 palm full 1 teaspoon sweet paprika, 1/3 palm full Extra-virgin olive oil, for drizzling Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool. Heat a griddle pan or large nonstick skillet over medium-high heat. Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.

Spring Green Salad 8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots) 2 tablespoons finely chopped chives Kosher salt and freshly ground black pepper 2 to 3 tablespoons extra-virgin olive oil 1/2 lemon, juiced

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Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

Gingerbread Waffles 3 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon freshly grated nutmeg, eyeball it 1/2 teaspoon salt 4 large eggs 2/3 cup packed dark brown sugar 1 cup canned pumpkin puree 1 1/4 cups milk 1/2 cup molasses 1/2 cup (1 stick) melted butter, plus some to butter the iron Syrup, whipped cream or fresh fruits for topping, to pass at table Preheat waffles iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Mulled Maple Syrup 2 cups maple syrup 1 cinnamon stick 1 large piece orange rind 3 whole cloves Place syrup in a small sauce pot. Turn heat on low. Add cinnamon stick to the pot. Stud the orange rind with cloves and simmer for 15 minutes. Remove spices with slotted spoon and transfer to a serving pitcher.

Lemon Pudding Cake with Raspberry Coulis For pudding cake: 1/4 cup all-purpose flour 1/4 teaspoon salt 3/4 cup sugar 3 large eggs, separated 1 cup 1-percent milk 1 large lemon, zested 5 tablespoons fresh lemon juice

For raspberry coulis: 1 (10-ounces) package frozen raspberries in syrup 2 tablespoons sugar

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1 teaspoon fresh lemon juice, or to taste Make pudding cake: Preheat oven to 350 degrees F. Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well. Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin). Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Make raspberry coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids. Serve pudding cake with syrup. Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.


Mother's Day Dinner Extremely Easy Cornish Game Hens 4 Cornish Game Hens (1 to 1-1/4 lb each) 1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix Pepperidge Farm Seasoned Croutons Rinse and pat dry game hens. Shake Lipton® mix equally over the top of the hens and a little inside each cavity. Stuff with croutons until almost full. Tie off the legs closing the cavities as much as possible. Arrange in a low baking dish leaving 1-2 inches between each hen. Bake at 375 for approximately 1 hour (or until juices run clear when thigh is cut and meat thermometer reads 170).

Baked Rice Broccoli 2 cup Rice, cooked 1/2 cup Butter 1/2 cup Onion, chopped 1/2 cup Celery, chopped 2 pkg uncooked Frozen broccoli, thawed, chopped 1 can Cream of mushroom soup 1 can Water chestnuts, drained; chopped 1 cup Velvetta cheese, cubed Melt butter in saucepan. Saute onion and celery in butter. Mix in a big bowl the cooked rice, onions, celery, broccoli, soup, water chestnuts and cheese. Mix all together and put in a 9x13" casserole dish. Cover with foil and bake for 25-30 minutes at 350 degrees.

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Chopped Salad 2 cups spinach, chopped 2 cups each of escarole, arugula, and butter lettuce, chopped (or 6 cups of Field Greens or Spring Mix) 1/4 cup olive oil 3/4 cup basalmic vinegar 2 cloves garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 3 ounces grated Parmesan cheese In a large bowl, toss together the greens. In a small bowl, whisk together the oil, vinegar, garlic, oregano, basil, salt, and pepper. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.


Orange Marmalade Muffins 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/4 tablespoon baking soda 1 teaspoon salt 1 tablespoon orange zest, grated 2/3 cup orange juice 1/2 cup butter, melted 2 eggs 3 tablespoons orange marmalade pistachio nuts, to taste Preheat oven to 350 degrees F. Combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Combine the orange juice, butter, eggs, and marmalade and mix into the previous mixture to form a batter. Pour the batter 3/4 full in the muffin cups. Sprinkle them with crushed pistachio nuts and bake at 350 degrees F for 15-20 minutes for minis and 20-25 minutes for regular-sized muffins.


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Overnight Pecan Rolls Rolls 3 1/2 to 4 cups Gold Medal all-purpose flour or Better for Bread? flour 1/3 cup granulated sugar 1 teaspoon salt 2 packages regular or quick active dry yeast 1 cup very warm milk (120F to 130F) 1/3 cup butter or margarine, softened 1 egg 1 cup packed brown sugar 1/2 cup butter or margarine 1/4 cup dark corn syrup 3/4 cup pecan halves Pecan Filling 1/2 cup chopped pecans 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 2 tablespoons butter or margarine, softened In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.) Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves. In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan. Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours. Heat oven to 350F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls. Makes: 15 rolls


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Smoked Salmon, Dill, and Goat Cheese Quiche 1 recipe pie dough (see Pâte Brisée recipe) 1 Tbsp olive oil 4 medium shallots, thinly sliced (about 1/2 cup) 4 ounces smoked salmon, chopped 4 ounces goat cheese, crumbled 3 large eggs 1 cup milk 1/2 cup cream 2 Tbsp chopped fresh dill 1 teaspoon lemon zest 1/8 teaspoon freshly ground black pepper Roll out dough into a 12-inch circle. Place it into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Place in freezer to chill for 30 minutes. Preheat oven to 350°. Line pastry with aluminum foil or parchment paper, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or ceramic or metal pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil or parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) and return to oven. Bake for an additional 10 minutes or until just lightly golden. Place on a wire rack to cool while making filling. Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat. Whisk eggs in a medium bowl, whisk in milk, cream, dill, lemon zest, and black pepper. Line the bottom of the quiche crust with cooked shallots. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg/milk/cream mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg/milk/cream mixture over it. Transfer to oven. Bake at 350°F until just set in the center, about 30 to 35 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving. Serves 6


Spinach and Mushroom Salad 4 slices bacon 2 eggs 2 teaspoons white sugar 2 tablespoons cider vinegar 2 tablespoons water 1/2 teaspoon salt 1 pound spinach 1/4 pound fresh mushrooms, sliced Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,

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cool, peel and cut in wedges. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated. Top salad with mushrooms and bacon, garnish with egg.


Strawberry Mascarpone Tart Tart Shell 1 recipe pie dough (see Pâte Brisée recipe, increase sugar to 1 1/2 teaspoons) OR 1 sheet of puff pastry, thawed 1 egg, whisked Filling and Glaze 2 lbs strawberries, stemmed and quartered 1/2 cup granulated sugar 1 Tbsp orange zest, divided 1 teaspoon lemon juice 12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream) 1/2 teaspoon vanilla 1/3 cup confectioner's sugar (powdered sugar) 1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don't have balsamic) Using Pie Dough Roll out the pie dough and line a 10-inch tart pan with the dough. Prick the bottom of the shell all over with the tines of a fork. Freeze for 20 minutes. Preheat oven to 375°F. Line the tart shell with aluminum foil or parchment paper. Fill at least two-thirds with pie weights - dried beans, rice, or ceramic or metal pie weights. Bake initially for 15 minutes, then remove from oven, let cool enough to handle, and remove the aluminum foil or parchment paper and pie weights. Return to oven and cook until lightly browned at the edges, about 20 more minutes. Let cool completely. Using Puff Pastry Roll out puff pastry sheet to 15x5 inches or 12x12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely. Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes. Mix together the mascarpone cheese, confectioner's sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Refrigerate until needed. After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let

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cool. Assemble the tart. Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze. Serves 6 to 8


Stuffed French Toast this is a great way to show Mom you love her (or get your kids to make it for you)! 1 cup milk 2 tablespoons vanilla extract 1 cup white sugar 2 tablespoons cinnamon 4 eggs, beaten 1 cup raspberry puree or any kind you want (can use preserves) 1 pkg (8 ounces) cream cheese, softened 1 loaf French bread, cut into 1 inch slices butter confectioners' sugar for dusting nutmeg, for topping In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting into each slice of bread (not all the way through) and spooning the fruit-cheese mixture into the center. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately. 6 servings Note: if it seems like too much, you can halve the fruit and cream cheese used for the 'stuffing'.


Memorial Day Asian Turkey Burgers 1 1/2 pounds lean ground turkey 1 small onion, very finely chopped 1 large egg, lightly beaten 1 cup panko (Japanese-style bread crumbs) 1/4 cup freshly chopped cilantro 2 tablespoons freshly chopped parsley 2 tablespoons sesame oil 1 tablespoon sesame seeds 2 teaspoons red chili paste 1 green onion, chopped

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1 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper Mix together the turkey, onion, egg, panko, parsley, cilantro, sesame oil, sesame seeds, chili paste, and green onion in a large bowl until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.) Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate the patties until the grill is ready. Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.


Banana Boats Chocolate, marshmallows, and bananas First, peel back one section from a ripe banana, making sure to keep it attached at the end. With a butter knife, cut halfway through the banana lengthwise. Widen the slit and fill the space with miniature marshmallows and chocolate chips (about a dozen of each). Replace the peel and securely wrap the banana in aluminum foil. Place the banana in hot coals to melt the marshmallows and chips, usually about 5 to 10 minutes. Carefully open the foil, pull back the banana peel, and allow the treat to cool a bit. Then dig in with a spoon.


Basil Chicken Burgers with Pesto Mayonnaise FOR THE BURGERS: 1 1/2 pounds ground chicken 3/4 cup grated sharp Cheddar or 1/2 cup finely grated Parmesan 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/3 cup mayonnaise 2 tablespoons pesto (store-bought or your favorite recipe) Oil for brushing the burgers 6 burger rolls Lettuce Sliced tomatoes FOR THE PESTO MAYONNAISE: 1/2 cup mayonnaise 2 tablespoons pesto Line a medium-size baking sheet with plastic wrap and set it aside. In a large mixing bowl, combine the ground chicken, cheese, salt, and pepper, gently tossing the mixture with your hands or a large fork, until evenly blended. In a small bowl, mix the mayonnaise and pesto, then add it to the ground chicken mixture and

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combine until evenly blended. Shape the meat into six 1/2-inch-thick patties, placing each one on the lined baking sheet as you go. Cover the burgers with plastic wrap and refrigerate them for at least 30 minutes to firm them. (Note: The patties will be softer than traditional hamburgers.) While the meat is chilling, prepare the grill and make the Pesto Mayonnaise (just combine the ingredients in a small bowl). Then brush one side of each of the burgers with a little oil and place them on the grill, oiled side down. Lightly brush oil on the other side of the burgers and cook them for 5 minutes on each side, turning once, or until the meat is no longer pink inside. Serve the burgers on the rolls, dressed with the lettuce, tomatoes, and Pesto Mayonnaise. Makes 6 burgers.


Caesar Coleslaw CAESAR DRESSING 1 cup low-fat mayonnaise 3 tablespoons fresh lemon juice 1/2 teaspoon minced garlic 1 teaspoon anchovy paste 1 teaspoon Dijon mustard 1/2 teaspoon freshly ground pepper SALAD 8 cups shredded savoy or green cabbage (about 1 small head) 2 cups shredded carrots 4 scallions, thinly sliced 2 cups croutons Make the dressing: in a large serving bowl, whisk together the mayonnaise, lemon juice, garlic, anchovy paste, mustard, and pepper. Add the cabbage, carrots, and scallions to the bowl and toss to coat. Cover and refrigerate the salad until ready to serve. Top with croutons. Serves 6 to 8.


Cheesy Melt Rice Casserole 2 cups water 1 cup long grained rice 1 tablespoon bouillon 16 ounces sour cream 1 1/2 cups Colby cheese, grated 1 cup Monterey jack cheese, grated 4 ounces green chiles, chopped 1/2 cup red pepper, chopped salt and pepper to taste Preheat oven to 350 degrees F.

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In a medium saucepan combine water, rice and bouillon, bring to a boil, reduce heat and simmer about 15 minutes until tender. In a small bowl combine all ingredients, reserving 1/2 cup of the Colby. Turn rice/cheese mixture into greased casserole dish and bake for 25 minutes, top with remaining cheese and bake another 5 minutes to melt.


Coconut Chicken Wings 3 tablespoons vegetable or light olive oil 2 tablespoons soy sauce 2 tablespoons sugar 1 teaspoon mild curry powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon grated lemon zest 1 cup coconut milk 3 pounds chicken wings 1 cup flaked sweetened coconut In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers. Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight. Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside. Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn. As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through. Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serves 6 as a main dish or 12 as an appetizer.


Cornhusker's Casserole 1 (14 1/2-oz.) can yellow or white hominy, drained and patted dry 2 cups frozen whole kernel corn, thawed and patted dry (one 10-oz. pkg) 8 ounces shredded sharp cheddar cheese (2 cups) 4 eggs, beaten

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2 cups milk 2 tablespoon flour 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground red pepper Preheat the oven to 350 degrees F. Combine hominy and corn in a greased 2-qt. souffle dish. Top with cheese. In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red pepper together until combined. Pour milk mixture over the cheese. Bake for 50 to 55 minutes, or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving. Serves 8


Crunchy Topped Cocoa Cake 1-1/2 cups all-purpose flour 1 cup sugar 1/4 cup HERSHEY'S Cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/4 cup plus 2 tablespoons vegetable oil 1 tablespoon white vinegar 1 teaspoon vanilla extract BROILED TOPPING (recipe follows) Heat oven to 350°F. Grease and flour 8-inch square baking pan. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack. 9 servings. BROILED TOPPING 1/4 cup (1/2 stick) butter or margarine, softened 1/2 cup packed light brown sugar 1/2 cup coarsely chopped nuts 1/2 cup MOUNDS Sweetened Coconut Flakes 3 tablespoons light cream or evaporated milk Stir together all ingredients in small bowl until well blended. About 1 cup topping.


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Easy Peach Cobbler 1/2 cup (1 stick) butter 1 cup cake or all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup whole milk 1 cup sugar 2 cups sliced peeled peaches, reserved in bowl Preheat the oven to 350 degrees F. Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes. Serves 6


Grilled Backyard Beer Burgers Betty Crocker Prep Time: 10 min Total Time: 25 min Makes: 6 servings Ingredients 1 1/2 lb lean (at least 80%) ground beef 1 small onion, finely chopped (1/4 cup) 1/4 cup regular or nonalcoholic beer 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, finely chopped 6 rye or whole wheat hamburger buns, split Ketchup, if desired Pickle planks, if desired Directions Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick. Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted. Top burgers with ketchup and pickle planks; serve on buns. Nutrition Information: 1 Serving: Calories 310 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 70mg; Sodium 860mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 2g); Protein

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24g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3


Grilled Chicken Kabobs Serves 4 The yogurt in this classic marinade tenderizes the chicken, yielding succulent results. Serve the kabobs with pita bread or pilaf. 1 large yellow onion, chopped 4 cloves garlic, minced 1/4 cup fresh lemon juice 1 tablespoon paprika 1/2 teaspoon ground cayenne pepper 1/2 teaspoon freshly ground black pepper, plus pepper to taste 1 tablespoon chopped fresh thyme 1 cup plain yogurt 1 1/2 pound boneless, skinless chicken breasts or thighs Olive oil for brushing Salt In a food processor fitted with the metal blade or in a blender, combine the onion, garlic, lemon juice, paprika, cayenne, the 1/2 teaspoon black pepper and the thyme. Use rapid on-off pulses to combine well. Add the yogurt and pulse to mix. Rinse the chicken and pat dry. Cut into 1-inch cubes and place in a nonaluminum container. Pour the yogurt mixture over the chicken and turn to coat. Cover and let marinate in the refrigerator for 8 hours. Prepare a fire in a charcoal grill or preheat a broiler. Remove the chicken pieces from the marinade, reserving the marinade, and thread them onto metal skewers. Brush the chicken with olive oil and then sprinkle with salt and pepper. Place the skewers on an oiled grill rack or a broiler pan and grill or broil, turning and basting once with the reserved marinade, until no longer pink in the center when cut into with a knife, 4-5 minutes per side for breast meat and 5-6 minutes per side for thigh meat. Transfer the skewers to warmed individual plates or a platter. Serve hot.


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Grilled Chicken, Plantain and Pineapple Skewers RECIPE INGREDIENTS For the Chicken: 8 chicken thighs, boneless and skinless, cut into 1 1/2 inch chunks 4 strips bacon, cut into 1 1/2 inch pieces 1/2 pineapple, peeled, cored and cut into 1 1/2 inch chunks 2 plantains, ripe, peeled and cut into 1 1/2 inch chunks 1/2 cup pineapple juice 1/4 cup lime juice 2 tablespoons oregano, chopped 2 garlic gloves, minced 1/2 cup vegetable oil For the Pineapple Dipping Sauce: 2 teaspoons vegetable oil 1 large onion, minced 1 10-ounce jar of pineapple fruit spread and remaining marinade DIRECTIONS For The Pineapple Dipping Sauce: In medium bowl, stir together vegetable oil, minced onion, pineapple fruit spread and remaining marinade. Boil as instructed before serving. For The Chicken: On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately. Yield: 4 servings


Grilled Chicken with Chipotle-Orange Glaze from EatingWell Magazine Active Time: 10 Minutes Total Time: 20 Minutes Yield: 2 servings Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert.

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RECIPE INGREDIENTS 1 tablespoon orange juice concentrate, thawed 1 1/2 teaspoons finely chopped chipotle chiles in adobo sauce (see Note) 1 1/2 teaspoons balsamic vinegar 1 teaspoon molasses 1/2 teaspoon Dijon mustard 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces) 1/8 teaspoon salt Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. DIRECTIONS Preheat grill or broiler to high. Lightly oil the rack. Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl. Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.


Grilled Orange Chicken Fingers Source: © EatingWell Magazine 4 servings Serve with carrot sticks and dip and kids will love this meal: they can eat everything with their fingers. The simple, sweet glaze for the chicken can be whipped up fast; marinating time is just 15 minutes and the marinade caramelizes deliciously on the grill. 1 pound boneless, skinless chicken breasts, trimmed of fat 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons frozen orange-juice concentrate, thawed 1 1/2 tablespoons honey 1 teaspoon sesame oil 1/2 teaspoon freshly ground pepper Salt to taste Cut chicken crosswise into 3/4-inch-wide strips. Whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes. Meanwhile, preheat grill or broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.


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Grilled Pork Tenderloin & Asparagus w/ Peanut Dipping Sauce 1/2 cup soy sauce 1/2 cup rice wine vinegar 2 tablespoons toasted sesame oil 2 tablespoons honey 1 teaspoon peeled and grated fresh ginger 2 cloves garlic, minced 1/2 teaspoon lemon pepper 1 pound fresh asparagus, rinsed and snapped 1 pound pork tenderloin 1/2 cup peanut butter (smooth or crunchy) Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container. Place the asparagus in a ziplock bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Add the peanut butter to the reserved marinade and whisk the mixture until smooth. Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145° in the center. Remove the meat from the grill and let it rest for about 5 minutes [the internal temperature will rise to 150°]. Meanwhile, grill the asparagus spears for 2 minutes per side. Slice the pork diagonally into 1- to 2-inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.


Honey Bourbon Barbecue Chicken Breasts 2 tablespoons butter 1 cup onion, minced 1 clove garlic, minced 2 cups ketchup 1 cup apple cider vinegar 1 cup molasses 1/2 cup honey 1 tablespoon Dijon mustard 1 tablespoon chili powder 1 tablespoon black pepper 2 tablespoons bourbon (optional) 6 natural chicken breast halves, bone in, skin on 1 tablespoon coarse kosher salt 1/2 tablespoon black pepper Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon.

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Prepare a medium-hot fire in the grill. Mix salt and pepper together. Sprinkle over chicken breasts and under the skin. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer. Place chicken on a platter and cover loosely with foil until ready to serve


Jamaican Jerk Braised Spareribs Source: McCormick® 3 pounds pork spareribs 1/2 teaspoon salt 1/4 teaspoon McCormick Gourmet Collection Ground Black Pepper 4 tsp. McCormick Gourmet Collection Jamaican Jerk Seasoning, divided 3/4 cup all-purpose flour 2 tablespoons vegetable oil 2 1/2 cups beef broth 3/4 cup orange juice 1/3 cup dark rum 1/4 cup firmly packed light brown sugar 2 tablespoons all-purpose flour Trim ribs and cut into 2-rib portions. Sprinkle evenly with salt and pepper, and rub with 3 teaspoons jerk seasoning. Dredge ribs lightly in 3/4 cup flour. Brown ribs, in batches, in hot oil in a large ovenproof Dutch oven over medium-high heat. Return ribs to pan; add broth and orange juice. Bring to a boil; remove from heat and cover tightly with aluminum foil. Bake at 350 degrees F for 1 hour and 30 minutes. Remove ribs with a slotted spoon, reserving drippings in pan. Add rum, brown sugar, and remaining 1 teaspoon jerk seasoning to reserved drippings, whisking until blended. Bring to a boil; reduce heat and simmer, whisking constantly, 10 minutes. Whisk together 3 tablespoons sauce and 2 tablespoons flour until smooth; add to remaining sauce and cook, whisking constantly, 2 to 3 minutes or until slightly thickened. Serve with ribs and, if desired, mashed sweet potatoes. Makes 4 servings


Jamaican Jerk Burgers 2 teaspoons white vinegar 1/2 Scotch bonnet or habañero pepper, seeds removed, minced 1/2 cup chopped green onion, including greens 2 cloves garlic, chopped 1 Tbsp fresh thyme 1 teaspoon each of ground allspice, ground cinnamon, ground nutmeg, ground ginger 1 teaspoon molasses 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

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1 1/2 pounds ground beef, at least 16% fat 2 cups shredded cabbage 1/4 cup chopped red onion Pinch of chopped thyme 3 Tbsp mayonnaise 2 Tbsp of orange juice or lime juice (if using lime juice add a teaspoon of sugar) 1 teaspoon of grated orange or lime zest Salt and freshly ground black pepper to taste In a food processor, put the vinegar, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the chili, garlic, and green onion. Mix ingredients together in a bowl. Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about 1/2" thick and wider than the diameter of your hamburger bun. Chill 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.) In a medium bowl, gently mix the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper. Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan. Serve burgers topped with coleslaw, with or without hamburger buns. Makes 6 burgers. Note: You can also use ready-made Jerk Seasoning but it may not taste as good!


Marinated Honeyed Pork Spareribs For Marinade: 1 cup plum sauce 1 cup barbecue sauce 1 cup sweet sherry 1 cup olive or safflower oil 1/2 cup honey 1 teaspoon ground cumin 1 teaspoon ground cardamom 1 teaspoon ground turmeric For Spareribs: 4 lb pork spareribs TO MAKE MARINADE: Combine all ingredients, except ribs, in a large shallow dish. TO PREPARE SPARERIBS: Add the ribs and baste with marinade. Allow to marinate in refrigerator overnight, brushing frequently with marinade.

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TO COOK: Barbecue ribs for about 40 minutes, basting frequently with marinade and turning during cooking. Serves 8


Minted Fruit Salad 1 cantaloupe, rind and seeds removed, cut into small pieces with a knife or melon baller 1 apple, cored and thinly sliced 1/2 pound grapes, halved 2 kiwis, peeled, quartered, and sliced 1/3 cup fresh mint, chopped, plus additional for garnish Combine all the fruit and toss. Just before serving, add the mint and toss again. Garnish with mint sprigs. Serves 4.


Old-Fashioned Fruit Crumble 1 1/4 cups fresh or frozen fruit (see note) 1 1/2 teaspoons sugar 4 teaspoons all-purpose flour, divided 1 1/2 teaspoons orange juice 1/4 cup old-fashioned oats 3 tablespoons chopped almonds 4 teaspoons brown sugar Pinch of cinnamon 1 tablespoon canola oil Preheat oven to 400 degrees F. Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice. Divide between two 6-ounce ovenproof ramekins. Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. 2 servings Note: Feel free to mix and match. Blueberries, blackberries, diced peaches, plums or any favorite will make a fine dessert.


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Pacific Coast Salmon Burgers BURGERS: 1 lb. salmon, filleted, skinned and cut into 2-inch pieces 2 shallots, minced 2 tsp. Dijon mustard 1 tsp. Worcestershire sauce 1 tbsp. lemon juice Pinch of cayenne pepper 1/2 teaspoon salt 3 tbsp. mayonnaise 1/2 cup bread crumbs 3 tbsp. canola or olive oil (for sauteeing) 4 hamburger buns 4 crisp lettuce leaves TARTAR SAUCE: 1/4 cup sour cream 1/4 cup mayonnaise 2 tsp. lemon juice 1 tsp. Dijon mustard With an electric mixer or in a food processor, coarsely chop the salmon until it attains a hamburger-like texture. Remove and place in a mixing bowl. Use a fork to blend the rest of the ingredients in with the salmon. Shape the salmon mixture into four patties about 3/4 inch thick. Place on a waxed paper-lined plate, cover with plastic wrap and refrigerate at least one hour and up to 6 hours ahead this will chill them enough so they can keep their shape during cooking. Heat the oil on medium-high heat in a skillet large enough to hold the burgers. Sauté for 2 to 3 minutes on the first side and about 1 to 2 minutes on the other or until crispy brown on the outside and just cooked through. Serve immediately with lettuce and a dollop of tartar sauce if you like. Serves 4. For Northwest-style tartar sauce, combine all ingredients in a small bowl and mix. Season to taste. Cover and refrigerate until serving.


PB & J Bars 2-1/2 cups flour, plus more for the pan 1/2 cup rolled oats 1 teaspoon baking powder 1/2 teaspoon cinnamon 1 teaspoon salt 3/4 cup (1-1/2 sticks) butter, at room temperature 1 cup sugar 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 2 large eggs, at room temperature

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2 cups creamy or crunchy peanut butter 1-1/2 cups seedless jam, such as raspberry 1/2 cup salted peanuts, chopped Heat the oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-size bowl, mix the flour, oats, baking powder, cinnamon, and salt, then set it aside. In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars until well blended, about 2 minutes. Reduce the mixer speed to low and add the vanilla, eggs, and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed. Spread two thirds of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts. Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. Let the dessert cool before cutting it into squares. Makes 18 bars. Make-Ahead Tip: The bars can be made up to two days ahead and stored in an airtight container. To-Go Tip: Layer the bars between sheets of waxed paper.


Scalloped Corn 4 ears fresh corn, or 1 10-ounce package frozen whole kernel corn, cooked and draned, or 1 16-ounce can whole kernel corn, drained 1 small onion,chopped (about 1/4 c up) 1/2 small green pepper, chopped 2 tablespoons butter or margaarine 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon paparika 1/4 teaspoon dry mustard Dash of pepper 1/4 cup milk 1 egg, slightly beaten 1/3 cup cracker crumbs 1 tablespoon margarine or butter, melted Prepare and cook corn; cut enough kernels from corn to measure 2 cups. Cook and stir onion and green pepper in tablespoons butter or margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 tablespoon melted margarine or butter; sprinkle over corn. Cook uncovered in 350 degrees oven, until bubbly, 30 to 35 minutes. 4 servings


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Southwestern potato salad--no refrigeration needed! About 2 lbs fingerling potatoes, any variety 1 can black beans, drained and rinsed 2/3+ c corn from the cob or frozen 1/4 of a red onion, sliced very thin 2 green onions, diced 1 red bell pepper, diced 1 tomato, seeds squeezed out, and diced 1/4 cup diced cilantro First, slice your potatoes into a comfortable size that will fit on a spoon easily (because I like spoons). Depending on the size of your potatoes, this may just be slicing them in half, or several times. Lightly coat with olive oil, salt and pepper, and roast in a 375 degree oven for 20 minutes, until fork tender. While the potatoes are cooking, make the dressing. 1 tablespoon honey 2+ tablespoons dijon mustard 1/2 c white wine vinegar 1-2 tablespoons lemon juice A few dashes of hot sauce (optional) 1/3 c olive oil Ensure that everything is sliced into nice small pieces, and combine in a big mixing bowl while the potatoes are still cooking. When they’re tender, add to the bowl. Cover with salt and pepper while they’re still warm. Add the dressing and toss to coat evenly and you’re done! Serve cold or at room temperature.

- posted by Beth H.

Spinach and Pine Nut Salad 1/4 cup pine nuts, roasted 8 slices turkey bacon, cooked and crumbled 8 ounces baby spinach, washed and dried 1 15-ounce can mandarin oranges, drained Dressing (optional) Heat the oven to 350 degrees. Roast the pine nuts on a baking sheet for 5 to 8 minutes, until they turn golden brown, then allow them to cool. Toss together all of the ingredients in a large salad bowl just before serving--do it any sooner and the bacon and pine nuts will lose their crispness. (If you like, you can store the prepared ingredients separately in plastic bags.) Serves 8.


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Take Along Chocolate Chip Date Cake (from Betty Crocker) Prep Time: 20 min Total Time: 3 hours 30 min Makes: 12 servings Ingredients Dates 1 1/4 cups boiling water 1 cup chopped dates 1 teaspoon baking soda Chocolate Chip Topping 1/2 cup semisweet chocolate chips 1/2 cup chopped nuts 1/4 cup packed brown sugar 1/4 cup Gold Medal all-purpose flour 1 tablespoon butter or margarine, softened Cake 1 3/4 cups Gold Medal all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 2/3 cup vegetable oil 1 teaspoon baking soda 1 teaspoon vanilla 1/2 teaspoon salt 2 eggs Directions In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm. In small bowl, mix all topping ingredients; set aside. Heat oven to 350F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours. Nutrition Information: 1 Serving: Calories 410 (Calories from Fat 180); Total Fat 20g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 40mg; Sodium 330mg; Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 35g); Protein 5g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2 *Percent Daily Values are based on a 2,000 calorie diet.


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Tropical Nut Crisps 3/4 cup (1-1/2 sticks) butter or margarine, softened 1 cup sugar 1/4 cup light corn syrup 1 egg 1/2 teaspoon orange, lemon or pineapple extract* 1/2 teaspoon vanilla extract 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided 2-1/2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1 to 1-1/4 cups finely ground nuts* WHITE CHIP GLAZE(recipe follows) Beat butter and sugar in large bowl until fluffy. Add corn syrup, egg, orange and vanilla extracts; beat until blended. Place 1-1/3 cups white chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until smooth when stirred; beat into butter mixture. Stir together flour, baking soda and salt; add to butter mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle. Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden around edges. Cool several minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle WHITE CHIP GLAZE over each cookie. About 5 dozen cookies. WHITE CHIP GLAZE: Place remaining 2/3 cup white chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir until smooth. Note: To make it really tropical, use ¼ tsp orange, lemon, or coconut extract and ¼ tsp pineapple extract. Also, use macadamia as your nut!


Vietnamese Grilled Pork Meatballs 2 tablespoons cornstarch 1 tablespoon sugar 1 tablespoon Asian fish sauce 2 teaspoons reduced-sodium soy sauce 1/4 teaspoon black pepper 1/3 cup shallots, minced 1 large garlic clove, minced 2 tablespoons fresh mint, finely chopped 1 pound ground pork Canola oil for brushing 8 (9-inch) bamboo skewers, soaked in water for 30 minutes Whisk together the cornstarch, sugar, fish sauce, soy sauce, and pepper in a medium bowl. Stir in the shallots, garlic, and mint. Add the pork and combine very gently by hand.

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Form the mixture into 48 meatballs, each about an inch in diameter. Thread 6 meatballs onto each skewer. Refrigerate for 30 minutes to firm them slightly. Prepare an electric grill or heat a grill pan to medium-high (the meatballs could fall through the grates of an outdoor grill). Lightly brush the meatballs with oil and grill them 6 to 8 minutes, turning often, until they're browned on all sides and just cooked through. Serve with Nuoc Cham sauce. Serves 4.


Father’s Day Asparagus Seafood Risotto 2 bags of Trader Joe's frozen asparagus risotto 1 bag Trader Joe's frozen mixed seafood (shrimp, calamari and small scallops) add a wee bit of cream, heat and mix. Serves 4

- posted by Ed L.

Banana Pancake Eruption 1 cup MILKY WAY® Brand FUN SIZE®, sliced 1 cup buttermilk 2 tablespoons melted butter 1/4 egg 1 cup white flour 1 teaspoon baking soda 1/4 teaspoon sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 ripe banana, mashed

For the Sauce 2 cups MILKY WAY® Brand FUN SIZE®, sliced 1/2 cup heavy cream

Blend buttermilk, butter and egg, set aside. Combine flour, baking soda, sugar and salt. Add dry ingredients to buttermilk mixture, stirring only to moisten. Add banana and blend. Spoon batter on lightly-greased hot griddle. Press several MILKY WAY® Brand FUN SIZE® slices into each pancake. Flip once when bubbles appear and continue cooking. For the sauce: Melt MILKY WAY® Brand FUN SIZE® with cream in microwave for 30 seconds. Stir until smooth. Serve pancakes warm with MILKY WAY® Brand FUN SIZE® sauce or fresh fruit. Makes 10 (5-inch) pancakes. If this doesn't make your "big kid" bounce off the walls, nothing will. hehehe


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Beef Stewed In Beer 3 tablespoons flour salt and freshly ground black pepper 2 pounds boneless beef chuck, cut into 2-inch cubes 1/4 cup vegetable oil 2 tablespoons butter 8 medium onions, thinly sliced 12 ounces (3/4 cup) dark beer or ale, preferably Belgian or stout 1/4 cup beef broth 1 bay leaf 1/4 teaspoon dried thyme, crushed 2 teaspoons red currant jelly or brown sugar 2 teaspoons red wine vinegar 1/4 cup minced parsley for garnish Season the flour with salt and pepper. Toss the beef cubes evenly with the mixture, shaking off excess and set aside for later. In a 4- to 5-quart heavy casserole or Dutch oven over medium heat, heat the oil until hot (when the beef hits the oil, the fat should sizzle). In 2 batches so as to not crowd the pan, brown the beef on all sides until a deep golden color and remove to a bowl. Add the butter to the oil and melt, then add the onions and cook, over medium high heat, stirring frequently for about 15 minutes or until the onions are soft and brown. Slowly add the beer and stock to the onions, scraping the bottom of the pan with a wooden spoon, to lift up the drippings. Set the meat over the onions and add the bay leaf and thyme, and season with salt and pepper to taste. Bring the liquid to a simmer, cover and cook, over very low heat for 1 1/2 hours or until tender. Uncover the pot and the boil the liquid down a bit to thicken. Stir in the jelly or sugar and vinegar and simmer for another minute. Remove the bay leaf and adjust the seasoning; serve immediately garnished with parsley.


Betty Crocker Oreo Cookie Cake Cooking Time: 35 min Ingredients 1 box Betty Crocker Super Moist chocolate cake mix 3 eggs 1 1/4 cups water 1/2 cup unsalted butter, softened 1 cup coarsely chopped Oreo cookies (about 12) 1 tub vanilla frosting or desired frosting Instructions Heat oven to 350F degrees. Grease and flour 2 cake pans.

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Beat cake mix, eggs, water and margarine on low for 30 seconds; then beat on medium for 2 minutes. Reserve 2 tablespoons of the Oreos cookies for icing, and fold the balance of them into the cake batter with a spoon. Bake 30-35 minutes at 350F degrees. Cool 10 minutes in pans. Remove from pans and cool completely before icing. Crush the 2 tablespoons of reserved Oreo cookies very fine and mix into the frosting; frost cake. Serves: 12


Burger Cake This recipe and text below is from Holly Clegg's Trim & Terrific Home Entertaining the Easy Way, a must have book for busy hosts and hostesses. This cake will be the "talk of the party." The yellow cake layer represents the bun, the brownie layer serves as the meat, and the yellow whipped topping makes a great mustard. Kiwi becomes the lettuce and pickles, while strawberries stand in for tomatoes. You'll be using easy cake mixes, so don't let the length of this recipe intimidate you. Yellow Cake Layer 1 (18.25-ounce) package yellow cake mix 3 egg whites 1 egg 2 tablespoons canola oil 1 1/3 cups water 1 cup confectioner's sugar 2 to 3 tablespoons skim milk Brownie Layer 1 (18.25-ounce) package brownie mix 1/3 cup canola oil 1/4 cup water 2 eggs Fillings/Toppings 1 envelope whipped topping mix 1/2 cup cold milk 1 teaspoon yellow food coloring 1 1/2 cups sliced strawberries 4 kiwis, peeled and thinly sliced 1/4 teaspoon poppy seeds Preheat the oven to 350°F.

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Prepare the Yellow Cake Layer: Coat two 9-inch round cake pans with nonstick cooking spray. In a large mixing bowl, beat together the cake mix, egg whites, egg, oil and water until well mixed. Pour the batter into the prepared pans. (You'll need only one yellow layer for this recipe-save the remaining batter for another use like cup cakes). Bake for 25 to 30 minutes or until the top springs back when touched. Cool the layers in the pan on a wire rack for 10 minutes, then turn onto wire racks to cool. Brownie Layer: Coat a 9-inch round cake pan with nonstick cooking spray. In a large mixing bowl, beat together the brownie mix, oil, water, and eggs until well mixed. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until the top springs back when touched. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before using. To Assemble: When the cake has cooled, split the layer in half into two 9-inch rounds with a long, serrated knife. Place bottom half on serving plate. In a small bowl, mix together the confectioners' sugar and enough milk to form a spreading consistency. Spread half of the mixture on top of the yellow cake layer. Top with the cooled Brownie Layer. In mixing bowl, beat together the whipped topping mix, cold milk, and yellow food coloring until topping is very thick and forms a peak. Spread the remaining half of the confectioners' sugar mixture on top of the brownie layer to help the next layer of fruit stay in place. Cover with sliced strawberries and kiwis. Top with whipped topping mixture, making sure that the fruit is showing on all sides. Carefully place the remaining half of the yellow cake layer on top of the fruit and whipped topping. Sprinkle with poppy seeds and refrigerate until ready to serve. Makes 20 Servings Per Serving: Calories 331; Protein (g) 4; Carbohydrate (g) 5; Fat (g) 12 Calories from fat (%) 32; Saturated Fat (g) 3; Dietary Fiber (g) 1; Cholesterol (mg) 37; Sodium (mg) 361. Diabetic Exchanges: 3 other carbohydrate, 2.fat.


Calgary Stampede Ribs 4 pounds pork back ribs, cut into serving-size pieces 3 garlic cloves, minced 1 tablespoon sugar 1 tablespoon paprika 2 teaspoons each salt, pepper, chili powder and ground cumin For the Barbecue Sauce: 1 small onion, finely chopped

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2 tablespoons butter or margarine 1 cup ketchup 1/4 cup packed brown sugar 3 tablespoons lemon juice 3 tablespoons worcestershire sauce 2 tablespoons vinegar 1 1/2 teaspoons ground mustard 1 teaspoon celery seed 1/8 teaspoon cayenne pepper Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300 degrees F for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a saucepan, saute onion in butter until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce.


Cheeseburger Bread 1 pound lean ground beef 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil 1 small onion, chopped 1 small garlic clove, minced 1 (16-ounce) box hot-roll mix (like Pillsbury) 1 1/4 cups warm water 10 slices American cheese Heat the oven to 375° F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef. In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of American cheese. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the

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loaves cool for about 7 minutes before slicing. Makes 24 servings


Cinnamon Roll Cookies 2 Cups sugar 1 Cup butter, softened 3 eggs 1 teaspoon vanilla 1 Cup sour cream 6 Cups flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon salt 12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons) 1 1/2 Cups packed light brown sugar, divided into 1/4 Cups 1 1/2 Tablespoons ground cinnamon, divided Frosting 8 oz softened cream cheese 1/2 Cup powdered sugar 2-4 Tablespoons milk, to thin icing In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. Yield: 6 Dozen

- posted by Sharky C. D-A-D Cake No one deserves this rich and delicious cake more. Spelling out D-A-D is a quick trick. 1/2 cup butter 1 cup sugar 2 eggs 1 cup milk 2 oz. unsweetened chocolate squares, melted 1 tsp. vanilla extract

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1-3/4 cups all-purpose flour 1-1/2 tsp. baking soda 1/2 tsp. salt Step 1 Preheat the oven to 350 degrees. Grease one 8-inch circular cake pan and one 8-inch square cake pan. Cream together the butter and sugar in a large mixing bowl, then beat in the eggs one at a time. Step 2 Add the milk, melted chocolate, and vanilla, and mix well. In a separate bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and stir until just combined. Pour the batter into the prepared cake pans and bake for 25 to 35 minutes. Step 3 When the cakes have thoroughly cooled, remove from the pans. Cut the round cake in half to form two Ds. Starting at the top midpoint of the square cake, cut an A by making two diagonal slices (thus forming a triangle). Step 4 Spell the pieces out on a large platter, tray, or cookie sheet covered with tinfoil and frost with a favorite chocolate icing. Use brightly colored decorator's icing or cake decorations to outline D, A, and D.

- posted by Sharky C. Ice-cream Cookie Cups (a totally cool way to serve ice cream!) 1/4 cup shortening 1/4 cup butter, softened 2/3 cup sugar 1 egg 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking powder 1 1/2 cups flour 1/4 cup miniature semisweet chocolate chips To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined. In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips. Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours. Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them). Grease the foil with shortening and set it aside. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

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Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10


Moroccan Grilled Salmon Source: EatingWell Magazine RECIPE INGREDIENTS 2 tablespoons low-fat or nonfat plain yogurt 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice 1 1/2 teaspoons extra-virgin olive oil 1 clove garlic, minced 3/4 teaspoon paprika 1/2 teaspoon ground cumin 1/8 teaspoon salt Freshly ground pepper to taste 8 ounces center-cut salmon fillet, skinned and cut into 2 portions 2 lemon wedges Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either. DIRECTIONS Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes. Meanwhile, preheat grill to medium-high. Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges. Active Time: 20 Minutes Total Time: 40 Minutes Yield: 2 servings


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Mower Cupcakes Chocolate-frosted cupcakes Coconut, flaked Green food coloring Hershey's Nuggets M&M's Frosting Black licorice laces For each cupcake, mix a handful of flaked coconut with a few drops of green food coloring. Press a chocolate-frosted cupcake into the coconut to cover. The mower is made with a dark chocolate Hershey's Nuggets body, brown M&M's wheels, and a red M&M's engine, held in place with dabs of frosting. Shape the handle from a piece of black licorice lace, then insert the ends into the cupcake.


Pop's Personalized Pretzels What's better than hot, fresh, salty pretzels? Hot, fresh, salty pretzels shaped into letters that spell D-A-D! Or P-A-P-A or T-H-E M-A-N. This pretzel recipe is easy (the dough is ready-made) and kid-friendly (no boiling is involved). We've also included a quick and delicious honey-mustard dip. 1-pound loaf frozen white bread dough 4 cups warm water 1 1/2 tablespoons baking soda 1 egg 1 tablespoon water Coarse salt (Morton coarse kosher salt worked best for us) 2 tablespoons melted butter (optional) HONEY-MUSTARD DIP 1/4 cup yellow mustard 1 1/2 tablespoons honey Thaw the bread dough according to the package directions but do not let it rise. Heat the oven to 450°. The dough will be easier to roll if it is at or near room temperature. Using a sharp knife (a parent's job), divide the dough into 8 pieces. Roll each piece into an 18-inch rope on a dry, unfloured surface. If the dough is very elastic and difficult to shape, roll it as best you can, set it aside for 10 minutes, and then try again. Shape the dough into letters, pinching seams tightly. In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 tablespoon of water. Lightly spray a baking sheet (2 if needed) with nonstick spray and set aside. Carefully dip the dough letters into the baking soda and water mixture and place them on the prepared baking sheet(s). Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until dark brown. Brush the pretzels with melted butter, if desired. Makes about 8

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letters. Serve warm with honey-mustard dip. To make the dip, stir together the honey and mustard in a small bowl. Keep the sauce refrigerated until it's needed.


Ranch Style Shrimp and Bacon Appetizers from the Hershey's kitchen Ingredients: RANCH STYLE BARBEQUE SAUCE(recipe follows) 30 large peeled, deveined shrimp 1/2 pound thick-cut bacon 10 wooden skewers* Directions: 1. Prepare RANCH STYLE BARBEQUE SAUCE. 2. Wrap each shrimp with 1/2 bacon strip. Thread 3 wrapped shrimp onto each wooden skewer. 3. Grill or broil shrimp skewers until bacon is cooked and shrimp is no longer translucent, but has turned pink. Baste with barbeque sauce. Return to heat to warm sauce. Serve with additional barbeque sauce, if desired. 10 shrimp skewers. Ranch Style Barbeque Sauce: 1/4 cup vegetable or olive oil 1/2 cup minced onion 2 garlic cloves, minced 2 tablespoons lemon juice 1 tablespoon ground black pepper 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon hot pepper sauce 1/2 teaspoon salt 1-1/2 cups ketchup 1 cup HEATH BITS 'O BRICKLE Toffee Bits 1/4 cup cider vinegar 3 tablespoons sugar 1-1/2 tablespoons HERSHEY'S Cocoa 1. Heat oil in large saucepan over medium heat; add onion and garlic. Cook until tender. Stir in lemon juice, black pepper, mustard, paprika, hot pepper sauce and salt. Simmer for 5 minutes; reduce heat. 2. Stir in ketchup, toffee bits, vinegar, sugar and cocoa. Simmer 15 minutes. Refrigerate leftovers. About 3 cups sauce. * To prevent wooden skeweers from burning while grilling or broiling, soak in water about 10 minutes before using.


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Royal Ham and Eggs 1 loaf of French bread, cut into 1/2-inch cubes 1/2 pound cooked ham or sausage, cubed 1 8-ounce pkg frozen chopped spinach, thawed and drained 12 cherry tomatoes, sliced in half 8 ounces Cheddar cheese, grated 8 eggs 1 teaspoon dried mustard 1/4 teaspoon pepper 1 cup milk Heat the oven to 350° F. Butter a 13- by 9- by 2-inch baking dish and line with the bread cubes. Cover the bread with layers of ham or sausage, chopped spinach, cherry tomatoes, and grated cheese. In a separate bowl, whisk the eggs, dried mustard, pepper, and milk. Pour the mixture over the casserole. Bake for 30 minutes, then broil for 2 minutes, or until the cheese turns golden brown. Makes 8 to 10 servings.


Slow Cooked Barbecue Meatloaf Cooking Time: 10 hr Ingredients 2 pounds to 2 1/2 pounds ground chuck 1 can tomato soup, divided 1 egg, slightly beaten 1 cup crushed Ritz crackers 2 tablespoons honey 1 tablespoon plus 2 teaspoons Worcestershire sauce, divided 2 tablespoons dried minced onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup water 2 teaspoons prepared mustard 2 tablespoons brown sugar Instructions Combine ground chuck with half of the tomato soup, the egg, cracker crumbs, honey, 2 teaspoons of the Worcestershire, minced onion, salt and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the slow cooker so the ends extend an inch or so out of the pot. Place the meatloaf in the pot on top of the foil (the foil will make it easier to lift out the meatloaf). Combine remaining soup and Worcestershire, the water, mustard and brown sugar in a small bowl.

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Whisk together and pour over the meatloaf. Cover and cook on low for 8-10 hours. Serves: 6


Steak au Poivre 3 tablespoon black peppercorns Four 6 ounce beef filets, about 1 1/2 in. thick Salt 1 tablespoon vegetable oil 1/3 cup cognac 1 cup beef stock 1/2 cup heavy cream Wrap peppercorns in a clean dish towel, then crush, either by pressing firmly with the bottom of a heavy skillet or by tapping gently with a mallet. (Peppercorns should be cracked, not ground.) Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt. Heat butter and oil in a large skillet over medium high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to 4 warmed plates. Cover loosely with foil to keep warm while you prepare sauce. Add cognac to hot pan, then carefully ignite with a long handled match. (Keep lid handy so flame can be extinguished if necessary.) Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half, about 4 minutes. Add cream and cook, stirring occasionally, until thick, 3 to 5 minutes. Season with salt and pour over steaks.


Steak Marinade 1 tablespoon olive oil 1 garlic clove, minced 1 tablespoon worcestershire sauce 1 tablespoon balsamic vinegar or white vinegar 1 teaspoon yellow mustard 1 tablespoon soy sauce pepper Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.


Sweet Potato Salad with Lemony Buttermilk Dressing from Good Housekeeping 3 pound (3 large) sweet potatoes, peeled and cut into 1-inch chunks 1 lemon 2/3 cups buttermilk 1/4 cup light mayonnaise

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Salt and pepper 3 stalks celery, thinly sliced 1/4 cup red onion, minced 1/4 cup loosely packed fresh parsley leaves, chopped In 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, whisk lemon peel and juice with buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Stir in celery, onion, and parsley. Drain potatoes; cool 10 minutes. Add to dressing in bowl and gently stir until potatoes are well coated. Makes about 8 cups. Spoon potato salad into large container with tight-fitting lid. Can be refrigerated up to 1 day. Serves 12


Tangy Pear and Blue Cheese Salad 1/3 cup ketchup 1/2 cup distilled white vinegar 3/4 cup white sugar 2 teaspoons salt 1 cup canola oil 2 heads romaine lettuce, chopped 4 ounces crumbled blue cheese 2 pears - peeled, cored and chopped 1/2 cup toasted chopped walnuts 1/2 red onion, chopped In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat. Servings: 6


Touchdown Treat Football Cookies Large, soft cookies (like Archway oatmeal cookies) Frosting Food coloring M&M's Minis Black decorator gel Black licorice To make each one, first spread a thin layer of frosting on a large,

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soft cookie. Cut a square from a second cookie to create a helmet shape and set it atop the first. Coat the helmet with frosting tinted the color of your family's favorite team, then add eyes (M&M's Minis with black decorators' gel dots), a black string licorice face mask, and 2 more M&M's Minis for the helmet's ear holes.


4th of July 4th Of July Cocktail 1 1/2 ounce vodka 1/2 ounce triple sec 1/2 ounce sweet & sour 1/2 ounce blue Curacao 1 dash grenadine Mix all ingredients, except grenadine, in a shaker and chill. Serve in a martini glass. Add grenadine.


4th of July Holiday Punch 6 c Orange juice 20 oz Frozen strawberries in syrup 2 c Cranberry juice cocktail 3 c Ginger ale Blend together the orange juice, strawberries, and cranberry juice cocktail. Add ginger ale immediately before serving drinks. Makes 18 servings.


4th of July Jell-O or Jell-O Shots 1 box berry blue jell-o (or your choice of blue gelatin) 1 box raspberry jell-o (or your choice of red gelatin) 1 box unflavored gelatin at least 3 cups boiling water at least 3 cups cold water 1 cup of half and half 1/2 cup of sugar 1 tsp. vanilla

8 ounces cream cheese cooking spray (Optional, if you're making Jell-O Shots: vodka or everclear or your choice of alcohol and some small clear plastic containers (Smart & Final, restaurant supply store, or party supply store)

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RED JELL-O: Pour the red gelatin in a bowl with 1 cup of boiling water. Use the whisk to dissolve the jell-o. Once the red jell-o is dissolved, pour 1 cup of cold water and use the whisk again to stir. If you want to make these shots with alcohol, replace the cup of cold water with everclear or your choice of alcohol. If you do not want the full cup of alcohol, then add only the amount you want and the remainder of the cup should be cold water. Keep the measurements the same. For regular Jell-O, pour the red gelatin mixture into a square dish (or ice cube trays), put into refrigerator and let set for at least 4 hours or overnight. For Jell-O Shots, fill plastic containers 1/3 full, place on a tray and put into refrigerator and let set for a while (tacky to the touch). WHITE JELL-O: Heat the half & half and sugar in a saucepan. Pour the heated solution in the large bowl and add the unflavored gelatin and vanilla. Use the whisk to beat in the cream cheese. If you want alcohol in this white mixture, only add a small amount. Too much may prevent it from solidifying into jell-o. Once you've mixed the white gelatin mixture well: For regular Jell-O, pour the gelatin mixture into a square dish, put it into the refrigerator and let set for at least 4 hours or overnight. For Jell-O Shots, pour into containers taken from refrigerator 1/3 full on top of red layer, place back into refrigerator and let set for a while (tacky to the touch). BLUE JELL-O: Make the blue jell-o just like the red jell-o. Mix the 1 cup boiling water in the large bowl with the blue jell-o. Once that's whisked, then add the 1 cup of cold water. Again, if you prefer to add alcohol, replace the cold water with vodka or your choice of alcohol. For regular Jell-O, pour the blue gelatin mixture into a square dish (or ice cube trays), put into refrigerator and let set for at least 4 hours or overnight, For Jell-O Shots, pour into containers taken from refrigerator 1/3 full on top of white layer, place back into refrigerator and let it set for 4 hours or overnight (tacky to the touch). FINALE for Regular Jell-O: When Jell-O is set, cut it into small squares, put into champagne glasses in red, white, and blue layers. NOTE: You can also just do a layered Jell-O dessert by mixing each layer then adding to a glass dish, putting it into the refrigerator and letting set for a while (tacky to the touch) before adding the next layer.


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4th of July Red, White and Blue Bomb 1 ounce rum 2 ounces piña colada mix 1 cup crushed ice 2 ounces red grenadine 1/2 ounce blue Curacao Maraschino cherry for garnish Orange slice for garnish Pour rum, piña colada mix and ice into blender, then blend. Pour grenadine into a 16-ounce hurricane glass. Add the blended piña colada mix on top. Then pour the Curacao over top. Garnish with cherry and orange slice.


Banana Split Cookies 1 box Duncan Hines® Milk Chocolate Brownie Mix 1/3 cup vegetable oil 1 cup dried banana chips broken into small pieces 1/2 cup chopped walnuts 1/2 cup chopped maraschino cherries Preheat oven to 350°F. Lightly spray baking sheets with nonstick cooking-spray. Combine brownie mix, oil, eggs and water; stir with a fork to combine into a stiff dough. Dough will seem dry, but will completely moisten as you stir. (Knead briefly by hand, in the bowl, if preferred.) Stir in banana chips, walnuts and cherries. Working with 1 heaping tablespoon of dough at a time, lightly roll dough into balls and place about 2 inches apart on baking sheets. Lightly press each ball with the heel of your hand to flatten slightly. Bake 12 minutes until just set in the center. Cool 1 minute on pans. Transfer to wire racks with metal spatula and cool completely. Servings: 3 dozen Variation: Dried cherries can be substituted for maraschino cherries. For an additional chocolate punch, stir in 1/4 cup chocolate chips.


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Bear Paws 1 box Duncan Hines® Milk Chocolate Brownie Mix 1/4 cup butter, melted and cooled to room temperature 1 large egg 2 tsp water 60 peanuts split into halves (about 1/3 cup peanuts) or almond slices 30 chocolate candy kisses Preheat oven to 350°F. In a large bowl combine brownie mix, butter, and egg; stir with a fork to combine into a stiff dough. Dough will seem dry, but will completely moisten as you stir. (Knead briefly by hand, in the bowl, if preferred.) Working with 1 even tablespoon of dough at a time, roll dough into balls and place on ungreased cookie sheets about 2 inches apart. Cover the remaining dough in-between batches to prevent drying. Press candy pieces, points down and flat surfaces up, into the center of the uncooked cookies. Press four peanut halves, split sides up, into the edge of each cookie to form claws. Bake at 350°F for 11 minutes or just until the edges are set. The cookies may appear slightly under cooked, but do not over bake. Cool 1 minute on pans. Transfer to wire racks with a thin metal spatula and cool completely. Servings: 30 Cookies Variation: Use any flavor chocolate candy kisses you like, or a mix of flavors.


Cajun Coleslaw 2 cups mayonnaise 1 tablespoon chopped fresh tarragon 3 tablespoons wine vinegar 1/4 cup prepared hot mustard 1/4 teaspoon celery seed Freshly ground black pepper to taste

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10 cups shredded green cabbage In a bowl, blend together all of the ingredients except the cabbage. Mix the dressing with the cabbage until all the cabbage is evenly coated with the dressing. Refrigerate briefly before serving. Makes 10 servings


Chicken Chili Cheese Cups 2 eggs 1/2 cup heavy whipping cream 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup cooked chicken, finely diced 1 (4-ounce) can diced green chilies 2 tablespoons finely chopped cilantro 1/2 cup shredded Monterey Jack 30 mini phyllo shells Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches


Chocolate and Berries Yogurt Dessert 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip

cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 1 1/2 cups fresh raspberries 4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt 1 cup whipping cream, whipped 2 tablespoons hot fudge topping 1 cup fresh blueberries Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

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On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer. Note: If frozen overnight, remove from freezer; let stand 15 minutes before cutting.


Chocolate Filled Monkey Bread 18 frozen white dinner rolls, thawed 1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels 1/4 cup (1/2 stick) butter, melted 1/2 cup packed light brown sugar 1/2 cup butterscotch sauce (optional) 1/4 cup Chocolate Flavor Syrup, (optional) GREASE 12-inch Bundt pan. CUT each roll in half. Press each half into 3-inch circle. Place 10 or 11 morsels in center of dough circle, shaping dough into a ball around morsels. Pinch dough to seal. Repeat with remaining dough and morsels. Dip each in melted butter and roll in sugar. Arrange dough balls in prepared pan; seam sides up. Cover; let rise in warm place for 40 minutes or until doubled in size. PREHEAT oven to 350F. BAKE for 30 minutes or until golden brown. Cool in pan on wire rack for 20 minutes. Loosen sides and invert onto serving platter. Drizzle with butterscotch sauce and Nesquik. Serve warm. 18 servings


Confetti Rocky Road Bars 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 3 cups miniature marshmallows 1-1/2 cups miniature creme-filled chocolate sandwich cookies, halved or coarsely broken 1 cup semisweet chocolate chips (6 oz) 3/4 cup salted peanuts 1/3 cup miniature candy-coated chocolate pieces Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan.

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Bake 13 to 16 minutes or until light golden brown. Immediately sprinkle marshmallows evenly over crust. Sprinkle with half of the cookies. Sprinkle with all of the chocolate chips, peanuts and candy-coated chocolate pieces. Sprinkle with remaining cookies; press lightly into marshmallows. Bake 4 to 5 minutes longer or until marshmallows begin to puff. Cool completely on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows. Makes: 36 bars High Altitude (3500-6500 ft): Stir or knead 2 tablespoons all-purpose flour into cookie dough before pressing in pan. In step 2, bake 15 to 18 minutes.


Crab and Guacamole Tostaditos 3 tablespoons mayonnaise 2 tablespoons heavy cream 1 teaspoon minced chipotle chile in adobo sauce 1 pound lump crabmeat, picked over 2 large Hass avocados, cut into 1/2-inch dice 1 small onion, minced 1 large jalapeno, seeded, minced 2 tablespoons chopped cilantro, plus small leaves for garnish 3 tablespoons fresh lime juice 2 teaspoons pure olive oil 5 dozen round tortilla chips 1 large tomato, finely chopped In a large bowl, combine the mayonnaise, heavy cream and chipotle. Fold in the crab. Season with salt and pepper and refrigerate. In a large bowl, combine the avocados, onion, jalapeno, chopped cilantro, lime juice and olive oil. Season with salt and pepper and refrigerate. To serve, put a heaping teaspoon of the guacamole on each tortilla chip, then spoon a tablespoon of the crab salad on top. Garnish each tostadito with some chopped tomato and a cilantro leaf and serve on a platter.


Crunchy Chicken Tenders With Apricot Dipping Sauce 2 pounds chicken tenders, or breasts sliced into strips 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup Dijon mustard 1/4 cup mayonnaise 6 cups cornflakes Sauce: 3/4 cup apricot preserves 3 tablespoons mayonnaise

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1 1/2 tablespoons Dijon mustard 1 tablespoon rice vinegar Heat the oven to 450°. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayonnaise. To make the coating, pulse the cornflakes in a food processor about 10 times, or place the flakes in a sealed bag and crush them with a rolling pin. Transfer the crushed flakes to a large, shallow bowl. Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning. Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside (they will crisp up even more as they cool). Let them cool on the rack before packing them for travel. For the sauce, combine the preserves, mayonnaise, mustard, and vinegar in a small bowl. Serve it with the chicken. Serves 8 to 10.


"Fajita" Burgers 1 pound 90%-lean ground beef 3/4 cup chopped fresh cilantro, divided 1/2 cup finely chopped red onion 1/4 cup chopped scallions 2 teaspoons minced garlic 1 tablespoon chili powder, preferably New Mexican 1 teaspoon ground cumin 1/2 teaspoon dried oregano, preferably Mexican 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/3 cup reduced-fat mayonnaise 1 tablespoon lime juice 1 tablespoon chopped chipotle chile in adobo (see Ingredient Note) 1/2 cup shredded Monterey Jack cheese 4 French rolls, preferably whole-wheat, split and toasted 2 roasted Anaheim or poblano peppers (see Tip) 1 cup shredded green cabbage 4 slices tomato 4 thin slices red onion Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Tip - To oven-roast peppers: 1. Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes.

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Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. Preheat grill to medium-high. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl. Peel the roasted peppers, halve lengthwise and remove the seeds. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.


Firecracker Burgers 1 pound ground beef 1 (4 ounce) can diced green chilies, drained 1 teaspoon beef bouillon granules 1 jalapeno pepper seeded and diced very fine, optional 4 slices Monterey Jack cheese (or pepper jack) 1. Preheat grill for high heat. 2. In a medium bowl, mix the beef, diced green chilies, bouillon, and diced jalapeno (if using).

Shape into 4 patties. 3. Lightly oil the grill grate. Grill patties to desired doneness. Top each patty with cheese about 2

minutes prior to removing from grill. - posted by Amy B.

Flag Cupcakes with Vanilla Buttercream Cupcakes 1 box Betty Crocker® SuperMoist® white cake mix 2 eggs 1 cup sour cream 1/2 cup milk 1/3 cup vegetable oil 1 teaspoon lemon zest Strawberries for garnish Blueberries for garnish

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Frosting 1 cup butter (2 sticks), softened 3 to 4 cups powdered sugar, sifted 1/2 teaspoon salt 2 teaspoons vanilla extract Up to 4 tablespoons milk or heavy cream Combine all ingredients until incorporated. Scrape sides of bowl and then beat on med-high speed for 3 minutes. Divide batter equally in half between two bowls. Use red food coloring to color one bowl of batter to desired color of red. Wilton brand gel colors have the brightest color and are good to use here. To make flag striped cupcakes alternately place a spoonful of red batter and then a spoonful of white batter in the cupcake holder. The batter is thick, so it won't spread on its own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers. Bake cupcakes according to the cake mix package directions. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time. Frost cooled cupcakes with frosting. Garnish with strawberry fans and blueberries.


Frozen Chocolate Malt Pops 3 cups milk 1/2 cup chocolate milk powder 2 tablespoons malted milk powder 2 tablespoons light corn syrup In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze.

- posted by Amy B.

Garlic-Chipotle Beef Kabobs 1 pound ground beef 1/2 small yellow onion, finely grated 2 garlic cloves, finely grated 2 tablespoons minced chipotle chiles in adobo* 1/2 cup roughly chopped fresh cilantro 1 teaspoon coarse salt Ground pepper, to taste

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Heat grill to medium-high. Clean and lightly oil hot grill. Combine all ingredients in a large bowl. season with ground pepper. Using your hands, mix until combined (don't overmix or meat will turn out dry and tough). Divide mixture into 6 equal portions. Between palms of hands, form each portion into a 4-by-1-inch oval patty. Insert an 8-inch skewer lengthwise into each patty. (If using wood skewers, soak each in water at least 1/2 hour before use.) Grill, turning occasionally, until meat is browned and cooked through (approximately 6 to 8 minutes). *Most large grocery stores now carry canned chiles in adobo, otherwise check a local latin market.


Glorious Red, White, and Blue Cake from Epicurious Red velvet cake layers: 2 1/2 cups sifted cake flour, not self-rising (sift before measuring) 1/4 cup unsweetened natural cocoa (such as Hershey's; not Dutch process or extra-dark cocoa) 1 teaspoon baking soda 3/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 1 1/2 cups granulated sugar 1 cup vegetable oil 2 large eggs 1 (1-ounce) bottle (2 tablespoons) red food coloring 1 1/2 teaspoons white or cider vinegar 1 1/2 teaspoons vanilla extract 3/4 cup sour cream mixed with 1/4 cup water White cake layer: 1 1/3 cups sifted cake flour, not self-rising (sift before measuring) 1/2 teaspoon baking soda 1/4 teaspoon salt 3 large egg whites 1/4 cup sour cream mixed with 2 tablespoons water 5 tablespoons unsalted butter, softened 3/4 cup granulated sugar 1/3 cup vegetable oil 1 tablespoon grated lemon zest (best done with Microplane zester or grater) 1 teaspoon vanilla extract Cream cheese frosting: 2 1/2 (8-ounce) packages cream cheese (20 ounces total), softened 2 1/2 sticks (1 1/4 cups) unsalted butter, softened 2 1/2 tablespoons fresh lemon juice 2 teaspoons vanilla extract 1/4 teaspoon salt 3 1/4 cups confectioners' sugar Fruit topping: 1 pint (8 ounces) strawberries, preferably small; halve or quarter if large

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1 pint (12 ounces) blueberries 1/2 pint (6 ounces) blackberries Special equipment: 2 or 3 (9-inch) round cake pans large sifter or sieve electric stand mixer (optional) pastry brush offset metal spatula (for frosting cake) Make red velvet cake layers: Heat oven to 350°F. Butter two 9-inch round cake pans, then line bottoms with rounds of wax paper. Butter paper and dust pans with some additional flour, knocking out excess. Resift cake flour together with cocoa, baking soda, and salt into a bowl. Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and beat in food coloring, vinegar, and vanilla extract. Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture, and mixing until batter is smooth. Divide batter between pans (about 3 cups in each) and smooth tops. Rap pans on counter a couple of times to expel any air bubbles. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from sides of pans, 25 to 30 minutes. Keep oven on. Cool layers in pans on racks 10 minutes, then run a thin knife around edge of pans. Invert layers onto racks and peel off wax paper. Cool layers completely. Make white cake layer while red velvet layers cool: Butter one 9-inch round cake pan, then line bottom with wax paper. Butter paper and dust pan with some additional flour, knocking out excess. Resift cake flour together with baking soda and salt into a bowl. Whisk egg whites in another bowl with sour cream mixture until combined. Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes. Beat in zest and vanilla extract. Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture and mixing until batter is smooth. Transfer batter to pan and spread evenly. Rap pan on counter a couple of times to expel any air bubbles. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from side of pan, 25 to 30 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around edge of pan. Invert layer onto rack and peel off wax paper. Cool layer completely. Make cream cheese frosting: Beat together cream cheese and butter in a large bowl with an electric mixture until creamy and

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smooth. Beat in lemon juice, vanilla extract, and salt. Sift confectioners' sugar into a bowl and add to cream cheese mixture. Mix on low speed until incorporated, then increase speed to medium-high and beat until smooth. Frost cake: Brush loose crumbs from cake layers with a pastry brush. Put a red velvet layer, bottom side up, on a cake plate or stand. Spread 1 cup of frosting over layer. Cover with white layer, bottom side up, and spread with another cup of frosting. Top with second red velvet layer, bottom side up. Spread a thin layer of frosting around sides and over top of cake. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices. This is particularly important with red velvet cake layers.) Chill or briefly freeze cake just until frosting is firm. Spread sides and top of cake with remaining frosting. Chill or briefly freeze cake just until frosting is firm. Make fruit topping: Toss together fruits in a bowl. Let cake come to room temperature before serving and top with about 1 1/2 cups fruit. Serve remaining fruit on the side.


Grilled Corn with Cilantro and Sesame 4 ears corn, husked and silk removed 2 tablespoons sesame oil 1/2 teaspoon grated fresh peeled ginger 1/2 teaspoon minced, seeded Jalapeño 2 teaspoons fresh cilantro Coarse salt and ground pepper, to taste Sesame seeds Heat grill (or use a grill pan) to medium-high. Clean and lightly oil hot grill. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes. Meanwhile, in a small bowl, combine oil, ginger, Jalapeño, salt, and pepper. Transfer corn to a platter and spread sesame oil mixture over cobs. Sprinkle with sesame seeds and serve.


Grilled Garlic Chicken 2 (4-pound) chickens, cut up 1 bunch scallions, minced 6 garlic cloves, peeled and finely chopped 2 cups orange juice 1/4 cup cider vinegar 2 teaspoons dried oregano

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2 teaspoons kosher salt 1/2 teaspoon crushed red pepper flakes (I use quite a bit more, but we like things very spicy) Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight. Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180°F on an instant-read thermometer.

- posted by Amy B.

Grilled Ribs with Cherry Cola Barbecue Sauce 5 to 6 lb pork baby back ribs 1 teaspoon seasoned salt 1 teaspoon garlic pepper blend 1/2 teaspoon ground ginger 1 cup barbecue sauce 1 can (12 oz) cherry cola 1/4 cup cherry preserves 1/2 teaspoon ground mustard 1 to 2 teaspoons buffalo wing hot sauce or other hot sauce Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender. Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened. Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze. Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs. High Altitude (3500-6500 ft): Grill over medium-low heat.


Honey Chicken Kabobs You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.) Prep Time: 15 Min Cook Time: 15 Min Ready In: 3 Hrs Servings: 12 1/4 cup vegetable oil 1/3 cup honey

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1/3 cup soy sauce 1/4 teaspoon ground black pepper 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 cloves garlic 5 small onions, cut into 2 inch pieces 2 red bell peppers, cut into 2 inch pieces skewers In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.


Jalapeno Stuffed Grilled Chicken Breasts 4 jalapeno peppers, seeded and chopped* 2/3 cup lemon juice, divided 1/4 cup minced fresh parsley 6 cloves garlic, minced 2 teaspoons dried rosemary, crushed 2 teaspoons dried thyme 8 bone-in chicken breast halves 2/3 cup chicken broth 2 teaspoons pepper 1/2 teaspoon grated lemon peel In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.

- posted by Amy B.

Low-Calorie Potato Salad 3 pounds new potatoes, scrubbed 1 tablespoon caraway seeds 1 clove garlic 1 tablespoon fresh lemon juice 1/3 cup buttermilk, made with skim or low-fat milk 1/2 cup low-fat cottage cheese 1/2 cup low-calorie mayonnaise 2 tablespoons dried dill Lettuce leaves and tomato wedges, for garnish

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In a large saucepan, combine the potatoes, caraway seeds, and garlic. Add water to cover and cook over moderately high heat for 20 minutes or until the potatoes are tender. Drain and cool. Meanwhile, make the dressing. In a blender container, combine the lemon juice, buttermilk, cottage cheese, and mayonnaise. Blend for about 5 seconds. Quarter the partially cooled potatoes and place them in a mixing bowl. Add freshly ground black pepper to taste and stir in the dressing and the dill. Line the serving bowl with lettuce leaves, add the potato salad, and garnish with tomato wedges.


Patriotic Blow here's one for the adults 1/3 oz sloe gin 1/3 oz Blue Curacao liqueur 1 squirt whipped cream Layer the blue curacao and whipped cream over gin in a shot glass.


Patriotic Drink With a steady hand and some colorful drinks, you can create a tasty, multilayered concoction. The secret is in selecting liquids with varying amounts of sugar, since those that contain more (such as soda) are denser than those with less (such as diet drinks). And that makes it possible to actually stack one on top of another (for a little while, anyway -- then they'll start to blend). Ice cubes Cranberry juice Wild Berry flavor Gatorade Fierce Diet 7-Up 1. Fill a clear glass with ice cubes. Pour the drink with the most sugar (check the nutrition label) into the glass. For our red, white, and blue recipe, start with the cranberry juice. 2. Very slowly add a beverage that contains less sugar -- in this case, Wild Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube -- not directly into the other drink -- to keep them from mixing. 3. Use the same technique to add a layer of Diet 7-Up.


Pecan Cream Cheese Squares Duncan Hines Prep Time: 10 minutes Bake Time: 45 to 50 minutes

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Recipe Yield: 3 dozens 1 pkg. Duncan Hines Yellow cake mix 3 eggs 1/2 cup butter, softened 2 cups chopped pecans 1 pkg. (8 ounces) cream cheese, softened 3 2/3 cups confectioners sugar In a mixing bowl, combine cake mix, 1 egg, and butter. Stir in pecans; mix well. Press into a greased 13x9x2-inch baking pan. In a mixing bowl, beat cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Cool on a wire rack until completely cool then cut into squares.


"Perfect" Fruit Punch 2 cups cranberry juice 1 cup pineapple juice 1 cup orange juice 1/4 cup grenadine syrup 1/4 cup lime juice 1 lemon, cut into thin slices 1 lime, cut into thin slices 3 1/2 cups club soda, chilled Mix the juices and syrup in a large pitcher. Chill for at least an hour to allow the flavors to blend. Right before serving, add the lemon and lime slices and the club soda, then pour over ice. Makes 8 cups.


Pink Lemonade Cupcakes makes 10/preheat oven to 350/line muffin pan with liners Cupcakes: 1 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp baking soda Pinch salt 1/2 cup granulated sugar 1/4 cup vegetable oil 2 egg whites 1/3 cup thawed frozen Pink Lemonade Concentrate 1/4 cup buttermilk 2 or more drops red food coloring 1. In a small bowl, combine flour, baking powder, baking soda and salt. 2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately

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whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink. 3. Scoop batter into prepared pan. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting. Easy Buttercream Frosting: 3 cups Confectioner’s sugar 1 cup unsalted butter, at room temperature Pinch salt 1 tsp vanilla 1. In a small bowl, using an electric mixer on low speed. beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth. Add food coloring if you wish. 2. Spread icing on cooled cupcakes with a knife or transfer to a pastry bag and pipe decoratively over cupcakes.

- posted by Amy B.

Red, White and Blue Berry Trifle 1 1/2 ponds raspberry (5 cups) 3/4 cup confectioner's sugar 1/4 cup fresh orange juice (from 1 large orange) 10 ounces mascarpone cheese (1 2/3 cups) 1 1/4 cups cold heavy cream 1/2 teaspoon pure vanilla extract fine salt 20 to 24 ladyfingers, broken into 1-inch pieces 3/4 pound bluberries (2 1/2 cups) In a medium bowl, combine raspberries with 1/4 cup confectioner's sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioner's sugar until smooth. Whisk in cream, vanilla, and pinch of salt until soft peaks form, about 4 minutes. Cut one or two pieces parchment 1 inch taller than side of 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with bluberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours. To serve, unmold trifle and peel away parchment.


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Roasted Garlic Potato Salad 2 large heads garlic 3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces 1 teaspoon salt, divided 1 tablespoon white-wine vinegar 1/3 cup reduced-fat mayonnaise 1/3 cup nonfat plain yogurt 2 tablespoons Dijon mustard Freshly ground pepper to taste 4 hard-boiled eggs, peeled (see Tip) 1 cup chopped celery 3/4 cup chopped California Ripe Olives 1 4-ounce jar sliced pimientos, rinsed 2 tablespoons chopped fresh parsley, plus sprigs for garnish 2 tablespoons chopped fresh chives or scallion greens, plus more for garnish paprika for garnish Preheat the oven to 400 degrees F. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth. Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs. Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.


Root Beer Float Pops 1 1/2 cups water 1/2 cup whole milk 2 teaspoons McCormick® Root Beer Concentrate 1 cup vanilla ice cream 1/2 cup sugar

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Preparation: 1. Place all ingredients in blender, and blend until thoroughly mixed. 2. Pour mixture into 1/2-cup Popsicle molds** and place in freezer about 1 1/2 hours, or until mixture is firm enough to support Popsicle sticks. Insert Popsicle sticks into each mold and freeze until completely set. **Or use small disposable plastic cups and plastic spoons in place of Popsicle molds and Popsicle sticks.

- posted by Amy B.

Sangria Spiced Melon

10 cups cubed summer melons, such as watermelon, cantaloupe or honeydew 1/2 cup white wine 1/4 cup orange juice 2 tablespoons honey 1/2 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground black pepper

1. Place melon cubes in serving bowl. 2. Combine wine, orange juice, honey, vanilla, cinnamon, and pepper in a small bowl. Pour

over melon and toss gently. Chill 1 to 4 hours before serving. - posted by Amy B.

Spicy Creole Barbecue Sauce 1 tablespoon butter 2 medium onions, coarsely chopped 2 medium bell peppers, coarsely chopped 20 cloves garlic, coarsely chopped 1 1/4 cups apple cider vinegar 8 ounces fresh ginger, peeled, coarsely chopped 1 cup mild-flavored molasses or honey 1 cup (packed) golden brown sugar One 6-ounce can tomato paste 1/2 cup (about) hot pepper sauce 1 1/2 cups beer Cayenne pepper, optional Melt butter in large heavy-duty saucepot over medium-high heat just until brown, stirring constantly, about 1 minute. Add onions, peppers and garlic. Sauté until very brown, about 15 minutes. Stir in vinegar and ginger. Bring to boil. Stir in molasses, brown sugar, tomato paste and hot pepper sauce; bring to boil. Add beer; bring to boil. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Puree sauce with hand blender or bar blender until smooth. Season to taste with salt, black pepper and cayenne pepper. Thin sauce with more beer or water if too thick. Cover and simmer for flavors to blend, stirring occasionally, about 15 minutes.


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Star Spangled Cocoa Bundt Cake from HERSHEY'S Kitchens 3/4 cup (1-1/2 sticks) butter or margarine, softened 1-2/3 cups sugar 2 eggs 1 teaspoon vanilla extract 3/4 cup dairy sour cream 2 teaspoons baking soda 1 cup buttermilk or sour milk* 2 cups all-purpose flour 2/3 cup HERSHEY'S Cocoa 1/2 teaspoon salt Powdered sugar Fresh blueberries and strawberries Sweetened whipped cream (optional) Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream, if desired. 12 to 16 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


Stars and Stripes Cake this is becoming a staple at every 4th of July event! 1 package yellow cake mix Water, oil and eggs called for on cake mix package 1 tub vanilla ready-to-spread frosting 1/3 cup blueberries 1 pint strawberries Heat oven to 350ºF; (metal or glass pan). Grease (or lightly spray with cooking spray) bottom only of 13x9x2-inch rectangular pan. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pan.) Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Frost with frosting. Arrange berries on frosted cake to create flag design. Serve immediately.

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Note: if you have the time, you can cut the cake into 2 layers and have a layer of whipped topping (or pudding) and fruit (good with strawberries and bananas) in between the two.


Stars and Stripes Grand Finale Cake Prep Time: 45 Min Ready In: 8 Hrs 45 Min Ingredients: 2 pints fresh strawberries, hulled and sliced 1/2 cup white sugar 1 (.25 ounce) envelope plain unflavored gelatin 2 pints fresh blueberries 1/2 cup white sugar 1 (.25 ounce) envelope plain unflavored gelatin 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick 2 (8 ounce) tubs frozen whipped topping, thawed Directions: Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries. In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries. Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out. Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake. The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight. Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or

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pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.


Summer Delight Punch 6 oz Can frozen lemonade 6 oz Can frozen orange juice 2 1/2 c Pineapple juice 12 oz Can apricot or peach nectar 1 ea Bottle ginger ale, (2 litre) 1 ea Lemon, sliced Mix together the lemonade, orange juice, pineapple juice, and nectar and chill. When ready to serve drinks, add the ginger ale. Garnish with lemon slices.


Sweet Hawaiian Baby Burgers 1 pound ground beef chuck 4 teaspoons Worcestershire sauce 4 canned pineapple slices Salt 12 Hawaiian sweet or small dinner rolls, split Lettuce For the Sauce: 1/4 cup barbecue sauce 1/4 cup pineapple preserves 1 tablespoon packed brown sugar Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties. Combine sauce ingredients in small saucepan; bring to a boil, stirring frequently. Remove from heat Place pineapple slices on rack in broiler pan so surface of pineapple is 3 to 4 inches from heat. Broil 3 to 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm. Place patties in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160 degrees F) doneness, until not pink in center and juices show no pink color, turning halfway through and brushing with sauce. Season with salt, as desired. Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with burger, then with a slice of pineapple. Close sandwiches. Serves 4


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Labor Day Baked Parmesan Tomatoes 4 tomatoes, halved horizontally 1/4 cup freshly grated parmesan cheese 1 teaspoon chopped fresh oregano 1/4 teaspoon salt Freshly ground pepper to taste 4 teaspoons extra-virgin olive oil Preheat oven to 450 degrees F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes. 4 servings


Chocolate Mud Cake 1 cup all-purpose flour 2 teaspoons baking powder 6 tablespoons butter 2 ounces semisweet chocolate (or 1/3 cup chocolate chips) 1 cup sugar (2/3 cup & 1/3 cup, added separately) 3 tablespoons plus 1/3 cup Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon salt 1/3 cup milk 1 egg yolk 1/3 cup brown sugar 11/2 cups hot water Whipped cream or ice cream Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.) Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides

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of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.) When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings


Cinnamon-Cornbread Cobbler with Blueberries For the Filling: 8 cups blueberries, rinsed 1/3 to 1/2 cup sugar, depending on the sweetness of the fruit 2 tablespoons lemon juice For the Topping: 1 cup cornmeal 3/4 cup all-purpose flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup buttermilk 6 tablespoons unsalted butter, melted and cooled 1 egg, slightly beaten For The Filling: Heat the oven to 375 degrees F. Toss the blueberries with the sugar and lemon juice. Pour into a 13-by-9-inch oval baking dish. For The Topping: Combine the cornmeal, flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together. Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 min, or until the filling is bubbly and the topping is firm when pressed. Serves 12


Cinnamon Cream Cheese French Toast 24 slices of cinnamon raisin bread, crusts trimmed 6 eggs 4 cups of half and half 1 cup sugar 2 teaspoons vanilla extract 1 dash nutmeg For the Filling: 16 ounces cream cheese

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1 teaspoon vanilla 2 eggs 1/2 cup sugar Maple syrup Lightly butter a 3-quart baking pan. Cover the bottom of the pan with half the bread slices. In a medium bowl combine 6 eggs with the half and half, 1 cup of sugar and 2 teaspoons of vanilla. Pour half the egg mixture over the bread. In a separate bowl whisk the cream cheese, remaining 2 eggs, teaspoon of vanilla, and 1/2 cups of sugar until smooth and creamy. Spread the cream cheese mixture over the bread layer. Arrange the rest of the bread over the filling and top with the remaining egg mixture. Sprinkle with nutmeg. Cover and refrigerate overnight. Bake in preheated 350 degrees F oven for 60 minutes. Let stand 10 minutes before cutting. Serve with warmed maple syrup if desired.


Fresh-Squeezed Old-Fashioned Lemonade 1-1/2 cups sugar 1/2 cup boiling water 1 tablespoon grated lemon rind

1-1/2 cups fresh lemon juice (8 large lemons) 5 cups water

Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon rind, lemon juice, and 5 cups water. Chill. Serve over ice. Yield: Makes 8 cups


Glazed Bourbon-Orange Pound Cake with Apricot-Orange Sauce For Cake: 1 1/2 cups sugar 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 2 tablespoons grated orange zest 1 teaspoon salt 5 large eggs 1/3 cup bourbon 2 1/4 cups all-purpose flour For Glaze and Sauce: 2 1/2 cups apricot jam 1/2 vanilla bean, halved lengthwise 5 tablespoons orange juice 3 tablespoons bourbon FOR CAKE: Preheat oven to 350 degrees F. Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom of cake pan with parchment paper; butter paper.

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Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack. Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely. Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce over and around cake and serve.


Honey Glazed Drumsticks 1/4 cup honey 2 tablespoons soy sauce 1 tablespoon cider vinegar 1 tablespoon molasses (optional) 8 chicken drumsticks (about 2 1/4 pounds total) In a small saucepan combine the honey, soy sauce, vinegar, and, if desired, molasses. Cook over medium-low heat for about 5 minutes, or till bubbly, stirring occasionally. (Watch mixture closely, as it will foam.) Meanwhile, preheat broiler. If desired, remove skin from chicken. Rinse chicken; pat dry. Place on a rack in an unheated broiler pan. Broil 5-6 inches from the heat for about 15 minutes, or till chicken is light brown. Turn chicken and broil for 10-15 minutes more, or till chicken is tender and no pink remains. Brush chicken with glaze the last 5-10 minutes of broiling. Before serving, spoon any remaining glaze over drumsticks.


Jumbo Burger Cups 1 1/2 lb lean (at least 80%) ground beef 1/2 cup ketchup 1/3 cup dill pickle relish 2 tablespoons yellow mustard 4 oz cream cheese (half of 8-oz package) 1 teaspoon Onion Powder 1/2 teaspoon salt 1/2 teaspoon Black Pepper 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits) 1 Egg 1 teaspoon water 2 tablespoons sesame seeds Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring

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occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low. Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves. Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal. In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed. Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving. Makes: 8 servings


Lasagna Rolls 2 (26-ounce) jars of sausage-flavored pasta sauce 1 small yellow onion, chopped 10 ounces ground turkey 10 ounces sausage 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon Italian seasoning 2 large eggs 3 cups low-fat ricotta cheese 1/2 cup Parmesan cheese 3 cups shredded mozzarella cheese 12 cooked lasagna noodles (boil 14 to 16 to allow for breakage) Heat the oven to 350º F. Prepare two 7- by 11-inch pans by coating them with cooking spray and spreading 1/2 cup of the pasta sauce in the bottom of each. In a large saucepan, brown the onion, ground turkey, and sausage. Drain any fat then add 1 jar of pasta sauce and the salt, pepper, and Italian seasoning. Bring the mixture to a boil and simmer for 15 minutes. In a bowl, lightly beat the eggs then stir in the ricotta, Parmesan, and 2 cups of the mozzarella until thoroughly mixed. Boil the noodles in salted water until tender, rinse in cold water, and set them aside. When they've cooled, cut each noodle in half lengthwise. On a tray, lay out a strip of noodle and spread about 2 tablespoons of the cheese mixture along the entire length. Then spread about 2 tablespoons of the meat mixture on top of the cheese. Carefully roll up the noodle and place it, frilled edge up, in one of the prepared pans. Repeat with the remaining noodles. Pour the remaining sauce over the rolls and garnish the top of each roll with the last cup of mozzarella. Cover each pan with aluminum foil and bake the rolls for 30 minutes. Remove the foil

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and bake for 15 minutes more. Makes 24 servings


Lemon Juice Juleps 2 cups cold water 2/3 cup fresh lemon juice (about 2 lemons) 1/3 cup sugar 4 rinsed mint sprigs 1 quart ginger ale Combine the water, lemon juice, sugar, and mint sprigs in a medium glass bowl. Let the mixture set for 30 minutes. Strain the liquid into a serving pitcher and pour in the ginger ale. Serve over ice in tall glasses. Makes about 8 servings.


Lemon Tart with Walnut Crust For the Crust: 1/2 cup chopped walnuts, toasted 12 tablespoons butter, slightly softened 1/2 cup confectioners' sugar 1 large egg 1 3/4 cups flour For the Filling: 4 large eggs 1 cup sugar 1/2 cup plus 2 tablespoons fresh lemon juice (from 2 or 3 lemons) 1/2 cup heavy cream FOR THE CRUST: In a food processor, grind the walnuts to a fine grind. You should have about 1/2 cup. Using an electric mixer with the paddle attachment, beat the butter and confectioners' sugar at high speed until light and fluffy. Add the egg; mix to combine. Lower the speed to slow and add the flour, mixing until barely combined. Add the walnuts and continue mixing, scraping the sides of the bowl, until the dough comes together. Divide the dough. Wrap the half you'll be using in plastic and refrigerate for at least 2 hours or overnight. Wrap the other half well in plastic and then in foil and freeze for future use. Heat the oven to 400 degrees F. Lightly oil a 9 1/2-inch tart pan. On a lightly floured surface, roll the dough into a round about 1/8 inch thick. Arrange it in the pan, trimming to fit. Line the crust with foil or kitchen parchment and weight with beans or pie weights. Bake until the edge is light golden brown, about 20 min. Carefully remove the beans and foil and bake until the bottom is dry and light brown, about another 5 min. Cool to room temperature. FOR THE FILLING: Heat the oven to 350 degrees F. In a medium bowl, whisk the eggs. Add the sugar and whisk until just combined. Add the lemon juice and cream and whisk until just

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combined. Strain the mixture through a fine strainer and pour into the prepared pie crust. Reduce the oven temperature to 325 degrees F. Bake the tart until the filling is set, 25 to 30 minutes. Cool at room temperature. Serve at room temperature or chilled.


Maryland Crab-stuffed Jalapenos 24 jalapeno peppers 2 cups sour cream 4 oz shredded jack cheese 8 oz Maryland lump crabmeat, chopped 1 tsp Italian seasoning 3 eggs 2 ½ Tbsp milk Italian seasoned bread crumbs Cut peppers in half, remove seeds and membranes. Stir together sour cream, shredded jack cheese, crabmeat and seasoning in a large mixing bowl. Spoon sour cream-crab mixture into pepper halves. Beat together eggs and milk in a 4 cup plastic container Place 4 or 5 peppers at a time in egg mixture. Cover and shake to coat. Place enough bread crumbs in a 4 cup plastic container to coat peppers. Move peppers from egg mixture to bread crumbs. Cover and shake to coat. Add crumbs to container as needed. Place prepared peppers on 2 large baking sheets covered with aluminum foil. Bake at 325 degrees F for 30 minutes. 12 appetizers (2 each per serving) Note: wear plastic gloves when handling peppers.


Muffin-Tin Crab Cakes (from Eating Well) 1 pound crabmeat 2 cups fresh whole-wheat breadcrumbs (see Tip) 1/2 red bell pepper, minced 3 scallions, sliced 1/4 cup reduced-fat mayonnaise 2 large eggs 1 large egg white 10 dashes hot sauce

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1/2 teaspoon celery salt 1/4 teaspoon freshly ground pepper 6 lemon wedges for garnish Preheat oven to 450 degrees F. Generously coat a 12-cup nonstick muffin pan with cooking spray. Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges. Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs. Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.


New Orleans Praline Brownies Brownies 1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix Water, vegetable oil and eggs as called for on brownie mix box 1/2 cup chopped pecans Praline Frosting 1/2 cup whipping cream 6 tablespoons butter 1 1/2 cups packed brown sugar 1/2 cup chopped pecans, toasted 1 1/2 cups powdered sugar 1 teaspoon vanilla Heat oven to 350° F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans. Bake as directed. Cool completely, about 1 hour. In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat. Stir in pecans, powdered sugar and vanilla. Cool 5 minutes, stirring frequently. Spread frosting over brownies. Allow to stand 30 to 45 minutes, or until frosting is set. For bars, cut into 6 rows by 4 rows.


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Potato and Egg Salad in Creamy Dressing For Salad: 2 lb. baby potatoes, peeled 4 hard boiled eggs, peeled and quartered For Dressing: 1/2 cup mayonnaise 2 tablespoons sour cream 1 small onion, chopped 1 garlic clove, crushed 1/4 cup olive oil or safflower oil 2 tablespoons vinegar 2 tablespoons chopped dill FOR SALAD: Cook the potatoes in boiling water for about 8 minutes, or until tender: drain and refresh under cold water. Cut potatoes in half and arrange on a serving platter with eggs. FOR DRESSING: Combine remaining ingredient in bowl and mix well. Spoon over potatoes and eggs.


School Books Cake Here’s a cake that’s sure to annoy the kids! 1 bag SNICKERS® Brand MINIS® 1 bag M&M'S® Brand Milk Chocolate Candies 1 box (18.25-oz.) chocolate cake mix 2 cans (16-oz.) whipped vanilla frosting Blue food coloring 1/4 cup cocoa powder 1 9 x 12-inch cake pan Parchment paper Spatula Resealable plastic bag Fork Preheat oven to 350 degrees. Prepare the cake pan by first lining bottom with parchment paper, then grease and flour. Roughly chop 2 cups of SNICKERS® Brand MINIS®. Prepare cake mix according to package instructions and fold in the chopped SNICKERS® Brand MINIS®. Transfer batter to prepared cake pan and bake for approximately 32-35 minutes, or until toothpick inserted in center comes out clean. Remove from the oven, transfer to wire rack and let cool for 10 minutes. Invert cake, remove pan and cool completely. Remove parchment paper from cake bottom. Place the serving platter on the cake. Flip both the cake and platter over. Mark the center of the cake with a line drawn from the top to the bottom. Using a serrated knife, cut a "V" along that line approximately 1-inch deep and 1-inch wide. Now the cake will resemble an open book. Use photo as your guide. To decorate the cake: Tint 1/2 cup of vanilla frosting, blue. Transfer it into a resealable plastic bag and snip off a small corner. Cover cake with remaining vanilla frosting. Dip the tines of a fork into cocoa powder and press them horizontally along the sides of the cake for a page effect.

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Decorate the book with M&M’S® Brand Milk Chocolate Candies and write your message with the blue frosting. Tip: If your cake if freshly baked, after cutting the wedge, cover it completely with a thin layer of frosting and refrigerate for 30 minutes. Then frost it again. This will help eliminate the crumbs. Makes 24 servings.


Sirloin Steak with Garlic Butter 1/2 cup butter 2 teaspoons garlic powder 4 cloves garlic, minced 4 pounds beef top sirloin steak salt and pepper to taste Preheat an outdoor grill for high heat. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.


Slice of Summer Cake From M&Ms -- Bring this mouthwatering treat to any summer party, and watch guests line up for a slice (or two) of refreshing fun! * 1 bag SNICKERS® Brand Miniatures, chopped * 1 bag M&M'S® Brand Milk Chocolate Candies * 1 18.25-oz. box yellow cake mix * 2 16-oz. cans vanilla frosting * Red & green food coloring * Resealable plastic bags * Thin brush or toothpick * 1 2-1/2-quart ovenproof bowl(s) Prepare yellow cake mix according to package directions. Add chopped SNICKERS® Brand Miniatures to batter before transferring to a 2-1/2-quart bowl. Bake in a preheated 350-degree oven for 50 to 55 minutes. Remove and cool completely. Cut the cake in half, into two wedges. To decorate the cake like a watermelon: Spoon a 1/2 can of vanilla frosting into a re-sealable plastic bag. Snip the corner and set aside. Tint the rest of the can of frosting red and set aside. Tint the second can of frosting green and set aside.

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Spread the outside curves of the cake with green tinted frosting, and the inside wedges with red tinted frosting. Select brown M&M'S® Brand Milk Chocolate Candies. Using them for seeds, press them onto the red frosted part of the cake. Pipe a line of vanilla frosting along the edge, between the red frosting and the green frosting. With a thin brush or toothpick, brush some green food coloring along the top of the green frosting for more "rind" effect.


Spinach Deviled Eggs 12 hard-cooked eggs 1/4 cup mayonnaise 2 tablespoons vinegar 2 tablespoons butter or margarine, softened 1 tablespoon sugar 1/2 teaspoon pepper 1/4 teaspoon salt 1/2 cup frozen chopped spinach, thawed and squeezed dry 4 bacon strips, cooked and crumbled Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.


Sweet & Sour Chicken Drumsticks (from Eating Well) 1/2 teaspoon freshly grated orange zest 1/4 cup orange juice 1/4 cup water 3 tablespoons honey 1 tablespoon plus 1 teaspoon cider vinegar, divided 1/2 teaspoon salt, divided 1/4 teaspoon ground coriander 1 teaspoon cornstarch 1/4 cup chopped fresh mint 8 chicken drumsticks (about 2 pounds), skin removed, trimmed 1/4 teaspoon freshly ground pepper Preheat grill to medium. (No grill? See Broiler Variation, below). FOR THE DIPPING SAUCE: Combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip).

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Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side. 4 Servings Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill). BROILER VARIATION: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce. Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper, then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 15 minutes total.


Halloween Baked Monster Eyes Recipe 1 pound lean ground beef 2 tablespoons taco seasoning 2 tablespoons ice water 1/2 cup shredded Mexican cheese blend 1 cup crushed tortilla chips 1 cup sour cream 32 black olive halves taco sauce Mix together the ground beef, taco seasoning, and ice water. Press into mini tart (or muffin) tins. Press firmly into the bottom and up the sides of the pans. Sprinkle the cheese and then the tortilla chips over the bottom and sides of the beef mixture, gently pressing into the beef if necessary to hold the mixture on the sides. Spoon the sour cream into each meat cup. Top with a half olive, cut side up. Fill the cavity in the olive with the taco sauce. Bake at 375 degrees for 10 minutes. Serve hot. Makes 32 pieces


Black Halloween Punch 1 (.13 ounce) envelope unsweetened grape soft drink mix 1 (.13 ounce) envelope unsweetened orange soft drink mix 2 cups white sugar 3 quarts cold water 1 liter ginger ale To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are

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dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.


Blood and Guts Potatoes 4 baking potatoes 3 balls fresh mozzarella, diced 2 tablespoons tomato ketchup, plus more to decorate Preheat the oven to 450 degrees F. Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size. Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins. Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins. Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.


Brain Cell Salad This has got to be one of the grossest-looking “treats” for your Halloween bash. 1 package (6 oz.) blueberry Jell-O mix 1 16 oz. carton small curd cottage cheese 1 161/2 oz. can blueberries in syrup or3/4 cup frozen blueberries, thawed Blue food coloring Prepare Jell-O according to package directions. Chill 4-5 hours or until firm. Scoop cottage cheese into a bowl. Drain blueberries, saving the juice; set aside. Add the berries to the cottage cheese and mix well. Add three drops of food coloring to turn the cottage cheese a nice grayish color. To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture and serve. Yield: Serves 6.


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Brain Cookies with Blood Glaze Ingredients for cookies 2 sticks unsalted butter, softened 1 cup sugar 3 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1/2 cup very finely chopped walnuts or pecans 1 teaspoon vanilla extract About 5 drops red food coloring About 9 drops blue food coloring Ingredients for glaze 2 to 3 tablespoons whole milk 1 cup confectioner's sugar 35 to 40 drops red food coloring 2 drops blue food coloring Preparation Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside. In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Add the eggs, one at a time, to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. The food coloring will make the dough a grayish color, resembling the color of brains. Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 lobes and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool. To make the Blood Glaze: Combine the confectioner's sugar with the milk in a small bowl and whisk to make a thick glaze. Add the food coloring and whisk to combine into a blood-like color. Drizzle the "blood" onto the cookies and serve either warm or at room temperature. Makes about 2 dozen


Cheesy Earthworm Pasta Bake 1/2 pound organic lasagna, cooked al dente 2 tablespoons Extra Virgin Olive Oil 2 cloves garlic, minced 1 small onion, finely chopped 8 ounce white mushrooms, sliced

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One (10 ounce) box frozen spinach, thawed and drained 8 ounce pepperoni, quartered (vegetarian or meat) 1 teaspoon basil 1 teaspoon oregano salt and pepper to taste One (12 ounce) can chopped tomatoes (Italian spice-style) 1 jar Pasta Sauce (your favorite) 8 ounces ricotta cheese 1/4 cup parmesan cheese, grated 8 ounces Mozzarella Cheese, shredded Preheat oven to 350 degrees F. Cut each lasagna sheet lengthwise into six long strands. Place "tapeworm" strands in a 9 by 13 baking dish. In a large sauté pan, heat olive oil over medium heat. Add garlic and onions and cook for 2 minutes, until soft. Add mushrooms, spinach, pepperoni, spices, salt and pepper. Cook until mushrooms are soft, about 2 minutes. Stir in tomatoes and sauce. Pour over "tape worms." Mix ricotta with parmesan cheese, and place dollops over pasta. Sprinkle mozzarella cheese over pasta. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 to 15 minutes longer (until cheese is golden and bubbling). TIP: To drain spinach with ease, place thawed spinach in the middle of a clean kitchen towel. Gather towel to form an envelope and wring out the spinach over a sink. Remove "dry" spinach from towel and add to your favorite recipe.


Cocoa Cobweb Cupcakes 2 cups unbleached all-purpose flour 3 tablespoons unsweetened cocoa, preferably Dutch-process 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, softened 1 1/2 cups sugar 1 egg 2 teaspoons pure vanilla extract 1 cup buttermilk For the icing: 2 egg whites 2 1/2 to 3 cups confectioners' sugar 1 teaspoon pure vanilla extract 2 tablespoons fresh orange juice Black or dark brown food coloring Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and

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sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with the buttermilk. Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature. To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners' sugar, vanilla, and orange juice and continue to beat until thick and shiny. The icing should spread easily. If too thick, add more orange juice. If too thin, add more confectioners' sugar. Transfer one-third of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle. Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about a 1/2 inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes.


Deviled Eyeballs 12 large eggs 1/3 cup plus 3 tablespoons mayonnaise 1 small ripe avocado, halved and pitted 1 tablespoon dijon mustard 1 tablespoon minced scallion or shallot 1 tablespoon lemon juice 1/4 teaspoon salt 24 black olive slices red food coloring Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood." Transfer colored mayonaise mixure into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.


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Ghostly Shepherd’s Pie 1lb. lean ground beef 1 medium onion, coarsely chopped 2 1/2 cups frozen Mixed Vegetables 2 cups diced tomatoes with Italian herbs, undrained (from 28-oz can) 1 (12-oz.) jar home-style beef gravy 1 3/4 cups water 2 tablespoons margarine or butter 1/4 teaspoon garlic powder 1/2 cup milk 2 1/4 cups instant mashed potatoes 1/4 cup grated Parmesan cheese 1 egg, slightly beaten 1. Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high

heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.

2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.

4. Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.

5. Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

- posted by Amy B.

Gougère Ghosts 1 cup water 1/2 cup unsalted butter, cut up 1/2 teaspoon salt 1 cup all-purpose flour 4 large eggs 1 cup grated Gruyere cheese (4 oz) black sesame seeds (for eyes) Preheat oven to 400 F. Line two large baking sheets with parchment paper. In a heavy saucepan bring water, butter, and salt to a boil, stirring to help melt butter. Add flour all at once and beat vigorously with a wooden spoon until mixture forms a dough. Continue beating over medium-low heat until dough is smooth and pulls away from sides and bottom of pan, about 2 minutes. Remove pan from heat and let cool 2 minutes. Beat in eggs one at a time with the wooden spoon or an electric mixer, beating after each addition until batter is smooth again. Beat in the grated

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cheese. Transfer dough to a pastry bag fitted with a 1/2-inch plain tube. Pipe "ghosts" onto lined baking sheet so that they are about 1-inch wide at base and 3 inches long, tapering to a point at top (they will be about 1/2-inch thick). Press two black sesame seed eyes onto each ghost and bake in upper and lower thirds of oven, switching positions halfway through, until golden and crisp, about 25 minutes.


Glycol Punch Serving Size: Varies Notes: This punch has a fantastic color. The punch also tastes pretty good. If you want an excellent effect for punch this is the one to go for. Diet Mountain Dew produces the best color. Ingredients: 2 liters of Diet Mountain Dew 1 pkg. Blue Kool-Aide prepared (Note: for this effect, you must have dry ice in it) Preparation: In a large punch bowl add the Diet Mountain Dew. Add in enough of the prepared Blue Kool-Aide to obtain the Glycol color. This color was obtained with about 3 cups of Kool-Aide.


Halloween Drinks For the Kids: Bubbling Witches Brew This Halloween drink can be made in a bowl or cups but needs to be prepared JUST before serving for the maximum effect. Mountain Dew, Sprite, Gingerale, or Club soda (COLD) Marshmallows (small) - used as teeth Lime sherbert Pour the cold soda into a serving bowl or cups. Add marshmallows (for teeth). When guests arrive (or before they have a drink of the brew) add the frozen lime sherbert. The sherbet will bubble and fizz like a real witches brew! Warm Witch's Blood 4 cups Apple-cranberry juice 2 cups Orange juice 1 tsp whole Cloves 1 stick Cinnamon

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3-4 Allspice berries 1-2 tblsp Sugar to taste Bring to a boil in a saucepan and reduce heat to simmer. Simmer gently for 15 minutes, stirring and muttering appropriate incantations. Serve in ghoulish glasses, garnish with an orange slice if desired. Haunting Hot Chocolate Makes: five 6-ounce servings 1 medium orange 3 cups whole milk 2/3 cup vanilla-flavored baking pieces or vanilla-flavored candy coating 1/8 teaspoon ground nutmeg 1 teaspoon vanilla Whipped cream (optional) Ground nutmeg (optional) Purchased marshmallow ghosts Remove peel of orange with vegetable peeler; set aside. In a medium saucepan combine 1/4 cup of the milk, the vanilla-flavored baking pieces, orange peel, and nutmeg; whisk over low heat until baking pieces are melted. Remove orange peel. Whisk in remaining milk and heat through. Remove from heat. Stir in vanilla. Serve warm in mugs. Add a marshmallow ghost, dollop with whipped cream, and sprinkle with nutmeg, if desired. Makes five 6-ounce servings. For the Adults: Brain Hemorrhage 1/2 - 3/4 oz. Peach Schnapps Float 1-2 Tbl. of Baileys on top Drop 1 tsp of grenadine through the Baileys . . . tastes like Peaches and Cream! Liquefied Ghost 2 shots vanilla vodka 1 shot soda hearty splash of cream Mix and serve in a martini glass Black Widow (2 drinks) 2 shots Cream de Cassis 3 shots Vodka 1 shot triple sec 1 shot fresh lemon juice 1 shot Pomegranate juice

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licorice strings, cut into about 6" strips Mix all ingredients in a shaker. Put 4 licorice strings into middle of each martini glass with ends hanging over rim. Pour drink into glasses. Booda's Black Brew 1 oz Malibu rum 3/4 oz Blue Curacao 3/4 oz Chambord raspberry liqueur 1/2 oz Grenadine Fill with Cranberry juice Fill with Ice In a Hurricane Glass: Fill with Ice, Malibu Rum or Parrots Bay Coocnut Rum, Blue Curacao, Chambord, Grenadine, fill with Cranberry; top and Shake. Graveyard (for those wanting to get there... ) 1 or 1/2 pint Triple sec 1 or 1/2 pint Bacardi 151 proof rum 1 or 1/2 pint Vodka 1 or 1/2 pint Gin 1 or 1/2 pint Tequila 1 or 1/2 pint Bourbon 1 or 1/2 pint Scotch Beer Stout Mix the 5 whites and 2 whiskies in a beer mug in equal amounts. Top up the rest of the mug with half beer and half stout.


Hobgoblin Stew 2 tb Flour 1 1/2 ts Salt 1/8 ts Pepper 1 lb Stewing meat 3 tb Vegetable oil 1/4 c Chopped onion 3 c Water 1/2 ts Garlic powder 1 ts Thyme 1 ts Coriander 2 Potatoes; peeled and cubed 6 Carrots; peeled and sliced into rounds 1 c Frozen peas; thawed 1/2 c Evaporated milk On plate, combine flour, salt and pepper; set aside. Cut meat into bite-size cubes, then roll in flour mixture to coat. Reserve flour mixture. Heat vegetable oil in saucepan set on stove top over medium-low heat. Add meat and brown, stirring occasionally with mixing spoon, then sprinkle in remaining flour mixture. Add onion; cook until limp. Add water, garlic powder, thyme and

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coriander; bring to boil. Cover and cook over low heat for about an hour. After the hour is up, add the potatoes, carrots and additional water as needed. Cover and cook 10 minutes. Add peas and continue to cook about 5 minutes or until vegetables are tender. Stir in evaporated milk. Heat through, but do NOT boil. To serve, pour into hollowed-out pumpkin shell which has been decorated to look like a spooky jack-o'-lantern by using a black marker pen.


Marzipan Pumpkins 1-7 oz box Odense Marzipan* yellow food coloring paste** or gel red food coloring paste** or gel A few drops, vegetable oil A few toothpicks Knead a small amount of food coloring into Marzipan. You will use approximately 1 part red to 2 parts yellow to get a good pumpkin color.

Take a small piece of the tinted Marzipan and form a ball

With your little finger, make a small indentation in the top of the Marzipan ball. Dip a toothpick in vegetable oil. This keeps the Marzipan from sticking to it. Starting at the ball's North Pole, press the toothpick's side in gently from pole to pole to make pumpkin "creases." For a final touch, add some tiny stems cut from stalks of mint or other non-toxic plant. Yield: 15 mini pumpkins Idea: Use Marzipan pumpkins as place card holders for your Halloween and Thanksgiving dinners. *Odense Almond Paste may be substituted **Paste food coloring is generally preferred over liquid as it won't change the consistency of the Marzipan as the liquid may.


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Ooey Gooey Witch’s Fingers 16 almonds 1 bottle natural red food coloring 1 small new paint brush 1/4 cup warm water (about 110 degrees F) 1 teaspoon instant yeast 3/4 cup water 1 tablespoon Extra Virgin Olive Oil 4 cups organic bread flour, plus extra for work surface 1 teaspoon salt 1 Henry’s Large Egg, beaten Nonstick cooking spray 8 sticks of string cheese, cut in half 3 tablespoons Butter, melted 1 jar Marinara Sauce, heated Bring one-cup water to a boil. Add almonds and blanch for one minute. Remove from heat and place on a towel. Take another towel and rub off the skins. Place a couple drops of food coloring in a small bowl, and using the paintbrush paint each almond red. Place on wax paper to dry. Mix yeast with water in a glass bowl or 2-cup measuring cup. Let stand about 5 minutes. Add enough water to equal 1 cup water total. Stir in oil. Place flour and salt in food processor. Pulse to mix. Slowly add liquid while processor is running. Once the dough forms a ball, process for an additional 30 seconds. Turn dough onto a lightly floured surface, and knead for about 5 minutes. Place in oiled bowl, and cover and let rise for 2 hours. Punch dough down and divide into two balls. Take one ball and roll into an eight inch strand. Cut into 8 pieces. Roll out each piece so it is 5 inches long and 2 inches wide. Place a piece of string cheese on dough and roll to form a "finger-like" shape. The gnarlier, the better! Mix egg with 2 tablespoons water. Brush edges of dough with egg wash, to form a seal. Press an almond at one end as the fingernail. Use a knife and gently press into the "finger" to create "knuckles." Place competed fingers on baking sheet sprayed lightly with cooking spray. Repeat with rest of dough until it is all used. Preheat oven to 350 degrees F. Brush fingers with melted butter. Bake for 15 minutes, or until golden. Remove from oven and serve with marinara sauce.


Pulled BBQ Chicken Sandwiches (kinda looks like you're eating a bloody mess) 1 tablespoon canola oil 1 large onion, chopped 3 cloves garlic, minced 1 (14-ounce) can low-sodium tomato sauce 1/4 cup tomato paste 1/2 cup water 1/3 cup apple cider vinegar 5 tablespoons molasses 1/4 teaspoon ground black pepper 1/2 teaspoon liquid smoke 1 whole rotisserie chicken, skin removed, meat shredded into thin strips

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(about 4 to 4 1/2 cups) 6 whole-wheat hamburger rolls 6 large green lettuce leaves Heat the oil in a large sauté pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes. Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.


Pumpkin Black Bean Soup 3 (15 ounce) cans black beans, rinsed and drained 1 (16 ounce) can diced tomatoes 1/4 cup butter 1-1/4 cups chopped onion 4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper 4 cups beef broth 1 (15 ounce) can pumpkin puree 1/2 pound cubed cooked ham 3 tablespoons sherry vinegar Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.


Salty Bones 1 tube of refrigerated breadstick dough (an 11-ounce tube makes 12 bones) Coarse salt Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes. Note: One reader suggested making some crescent-shaped bones and maybe a skull so that it

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doesn't look like a pile of "dog bones". Another reader sprinkled them with cumin and garlic before baking and served with "blood sauce" (tomato sauce) and "green slime sauce" (avocado dip).


Stained Glass Spooks These stained-glass creatures can be hung in a window to catch sunlight or moonlight. Here's a secret: you can eat them, too! Active Time: 10 Minutes Total Time: 20 Minutes Ingredients: Halloween metal cookie cutters such as pumpkin, ghost, cat, and bat Heavy-duty aluminum foil Canola or safflower oil Small hard candies in assorted colors, such as Jolly Ranchers (the best) or LifeSavers Wooden skewer Satin baby ribbon, 1/8-inch wide Directions: Preheat an oven to 350 degrees. Line the bottom and interior sides of the cookie cutters with aluminum foil and brush the foil lightly with the oil. Set on a baking sheet. Arrange the hard candies in a single layer on the foil bottom of the cookie cutter. Bake until the candies melt, about 10 minutes. Remove from the oven, let cool for 1 minute, then poke a hole in the top with the wooden skewer. Cool; then pop out the stained glass shapes from the cookie cutter and peel off the aluminum foil. Thread the ribbon through the hole. Hang in a sunny window.


Swamp Juice From FamilyFun Magazine FOR 8 SERVINGS: 1/2 cup small tapioca pearls (found in the baking aisle of most grocery stores) Food coloring 4 tablespoons sugar 8 gummy fish Seltzer water Lemonade 8 gummy worms MAKE THE EGGS: Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes.

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COLOR THE EGGS: Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (we used 3 drops of yellow and 1 drop of green in one bowl, and 4 drops of blue in the other) and 2 tablespoons of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water. ASSEMBLE THE DRINK: Spoon 2 tablespoons of pearls into each glass and drop in a gummy fish. Fill the glasses with seltzer water, then add a splash of lemonade. Place a gummy worm around a spoon as shown.


Sweet Skull From FamilyFun Magazine 12 marshmallows Confectioners' sugar 24 unfrosted cupcakes (white or yellow works best) White frosting Junior Mints, chocolate chips, and slivered almonds Cut the marshmallows in half widthwise using kitchen shears dipped in confectioners' sugar (this keeps them from sticking). Carefully pull each cupcake liner partially away from the cake and tuck half a marshmallow between the paper and the cupcake to create the skull's jaw. Frost each cupcake and marshmallow, then add Junior Mints with white frosting dots for eyes, a chocolate chip nose, and slivered almond teeth.


Vampire’s Kiss 2 oz. vodka 1/2 oz. dry gin 1/2 oz. dry vermouth 1 tbsp. tequila Pinch of salt 2 oz. tomato juice Put all ingredients in mixing cup, shake with ice, strain into an Old Fashioned glass filled with ice.


Very Easy Jack-o-Lantern Cake Warning: this a big cake 2 boxes cake mix (I use spice) 2 containers buttercream (do not use the fluffy) or cream cheese frosting* 1 flat bottom ice cream cone orange food coloring paste (or mix red and yellow)** green food coloring paste (not necessary id you can get a green cone)

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Decorating items: black or brown icing or black licorice rope (the skinny plain ones) or browm M&Ms or anything you want to make a face Bake the cakes as directed in 2 regular Bundt pans. Cool completely. Reserve enough frosting to frost the cone. Mix enough orange food coloring paste into the rest of the frosting to make it the shade you want. Using some of the frosting, stick the 2 cakes together at the flat parts. Frost the cake completely. Add green food coloring paste to the reserved frosting. Frost the ice cream cone, if necessary. Place frosted cone on top of cake at an angle. Create a face on the cake using any decorating ingredients you choose. * If you want to make your own cream cheese frosting a recipe is below. ** the paste works better than the liquid. Cream Cheese Frosting 2 (8 ounce) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.


Wiggly, Jiggly Crystal Ball 4 3-ounce packages yellow Jell-O 2 envelopes unflavored gelatin 6 cups boiling water Melon, cantaloupe, watermelon and blueberries In a large, deep bowl, mix the Jell-O and the unflavored gelatin. Pour the boiling water over the mixture and stir until completely dissolved. Refrigerate for 1 1/2 hours, or until partially set. Meanwhile, use cookie cutters to carve the melons into stars and moons (sets of the cutters or aspic cutters are available in kitchen supply stores for about $16 and are worth the investment). Press all the fruit into the partially set gelatin, then refrigerate for 4 more hours, or until set. Place the bowl in a pan of hot water to loosen the Jell-O from the sides, then invert onto a wizard-like platter. Serves 16 to 18.


Witches' Broomsticks 2-1/3 cups biscuit baking mix 2/3 cup milk 1 teaspoon Italian seasoning 3 tablespoons butter or margarine, melted

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1/4 cup grated Parmesan cheese In a bowl, combine biscuit mix, milk and Italian seasoning. Turn onto a lightly floured surface; knead 10 times. Divide into 30 portions; set half aside. Roll the remaining 15 pieces into 7-in. ropes for broom handles; fold in half and twist. Place on ungreased baking sheets. Shape reserved pieces into 2-1/2-in. circles; cut with scissors to form a bundle of broom twigs. Place below each broom handle; pinch edges to seal. Brush with butter; sprinkle with Parmesan cheese. Bake at 450 degrees F for 10-12 minutes or until lightly browned. Serve warm or cool on a wire rack.


Thanksgiving These recipes are for the ‘not the norm’ gatherings Asian Roast Turkey with Sticky Rice Stuffing Recipe by Corinne Trang Stuffing 4 cups sticky (sushi) rice 1 tablespoon vegetable oil 2 large garlic cloves, peeled and minced 1 (1-inch) piece fresh ginger (about 1 ounce), peeled and minced 10 small fresh shiitake mushrooms, stems removed, caps sliced into thin strips 1 small bunch cilantro, stems trimmed, chopped 1 teaspoon salt Turkey 1/2 cup soy sauce 1/3 cup sugar 2 green onions, minced 3 large garlic cloves, peeled and grated 1 (2-inch) piece fresh ginger (about 2 ounces), peeled and grated 1 tablespoon Sriracha sauce (Asian hot sauce) 1 (12-pound) turkey, thawed if frozen Gravy 1 tablespoon all-purpose flour 1/2 cup orange juice 1/2 cup reduced-sodium chicken broth To prepare stuffing, cook rice in water according to package directions. When done, remove from pan and spread into a thin layer on a large baking sheet to cool. Heat oil in a small skillet over medium heat. Add garlic and ginger and stir-fry until golden, about 1 minute. Transfer to a large bowl and mix with rice, mushrooms, cilantro and salt. Use as turkey stuffing. Makes about 8 cups. Preheat oven to 325F. To prepare turkey, combine soy sauce and sugar in a bowl and whisk until sugar is completely dissolved. Add green onions, garlic, ginger and Sriracha sauce; stir well.

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Carefully loosen the skin of turkey. Rub about 1/3 cup of the soy sauce marinade directly over the white and dark meat under the skin. Rub another 1/3 cup over the skin. Fill the bird with the stuffing, and close the opening by overlapping the skin and securing with a toothpick. Place turkey breast-side-down in a large roasting pan. Add 1 cup of water to the pan. Roast turkey about 1 1/2 hours (15 to 20 minutes per pound), basting every 20 minutes with remaining marinade. Turn turkey over and roast breast-side-up until temperature of the thigh reaches 170F. Stuffing should reach 165F. If the turkey is getting too brown, place a tent of foil over the breast and top of drumsticks during the last hour of cooking. Remove turkey from pan and let stand 15 minutes before carving. To prepare gravy, sprinkle flour over pan drippings. Cook, stirring, over medium heat 2 minutes. Stir in orange juice and chicken broth. Cook until thick. Serve with turkey. Serves 8


Basic Roast Beef And Yorkshire Pudding Roast beef (4 lb. rib roast) 2 tbsp. oil Yorkshire Pudding: 3/4 c. flour 1/2 tsp. salt 3/4 c. milk 1 tbsp. water 2 eggs Preheat oven to 450 degrees. Place the beef fat side up in a roasting pan and coat with oil. If you like rare beef, it should roast for about 1 1/4 hours, and meat thermometer read between 130-140 degrees. If you like it medium to well done, cook 1 1/2 hours and meat thermometer should read 150-160 degrees. Baste the meat frequently while it is cooking. Meanwhile, prepare batter for the Yorkshire pudding. Sift the flour and salt in a mixing bowl. Make a well in the center and add the milk and water gradually, beating with a wooden spoon. In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter into a pitcher and refrigerate it for 1/2 hour. When the meat is cooked, remove it from the pan and place it on a warm platter. Cover with aluminum foil and let stand for 25 minutes before carving. Beat the batter again and pour it quickly into the still hot cooking pan. Bake in oven for 10 minutes at 450 degrees. Then reduce heat to 350 degrees and cook for an additional 15 minutes until it is well risen and has turned a golden brown. (Do not open the oven door while it is cooking). Serve immediately from the pan in which it has been cooked.


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Brie Mashed Potatoes 12 medium baking potatoes (about 5 lb), peeled, cut into large pieces 1 cup milk 1/4 cup butter or margarine 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 package (8 oz) Brie cheese, rind removed, cubed 2 teaspoons chopped fresh thyme leaves In 4-quart saucepan or 5-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until potatoes are tender when pierced with a fork. Drain. Heat oven to 350°F. Spray 2- to 3-quart casserole with cooking spray. In 1-quart saucepan, heat milk, butter, salt and pepper over medium heat, stirring occasionally, until butter is melted. Measure out 1/4 cup milk mixture; set aside. To potatoes, gradually add remaining milk mixture, cubed cheese and thyme, mashing with potato masher or electric mixer on medium speed until light and fluffy. Spoon potatoes into casserole. (Potatoes can be covered and refrigerated up to 24 hours at this point.) Pour reserved 1/4 cup milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Stir potatoes before serving.


Cajun-Injected Spicy Turkey (Emeril Lagasse) 2 tablespoons Worcestershire sauce 1 tablespoon concentrated liquid crab and shrimp boil (like Zatarain's) 1/4 cup apple cider 3/4 cup honey 1 (12-ounce) bottle beer 1 tablespoon salt 1 tablespoon ground allspice 1/2 cup Creole seasoning 1/4 teaspoon cayenne 1/2 cup olive oil 1/4 cup finely minced garlic 1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 to 2 cups chicken broth, as needed for bottom of roasting pan Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times. Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

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Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.) When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving. * Large syringes designed especially for injecting turkeys may be purchased at many grocery stores in the spice / marinade / seasoning sections; many folks inject turkeys before frying them.

- posted by Sharky C. Cheese Pumpkins 8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled 2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half 16 tiny pieces fresh parsley leaves Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

- posted by Sharky C. Cranberry Squares Preparation time: 20 min Yield: 12 servings Base Ingredients: 2 (3-ounce) packages raspberry-flavored gelatin 2 cups boiling water 1 (12-ounce) package fresh or frozen cranberries, thawed 2/3 cup orange juice 2 cups sugar 1 (20-ounce) can crushed pineapple in juice 1 teaspoon freshly grated orange peel Topping Ingredients: 1 (3-ounce) package cream cheese, softened 1 cup Heavy Whipping Cream 1 cup miniature marshmallows

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Dissolve gelatin in boiling water in large bowl. Set aside. Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, until well chopped (1 to 2 minutes). Repeat with remaining cranberries and orange juice. Place chopped cranberries into medium bowl. Stir cranberry mixture and all remaining gelatin ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate until set (6 hours or overnight). Beat cream cheese in small bowl at medium speed until well mixed. Reduce speed to low; add whipping cream. Beat until well mixed. Increase speed to high. Beat until stiff peaks form. Gently stir in marshmallows by hand. Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired.


Crockpot Stuffed Turkey Breast 1/4 cup butter, melted 1 small onion, finely chopped 1/2 cup celery, finely chopped 2 1/2 ounces bacon croutons 1 cup chicken broth 1 tablespoon fresh minced parsley 1/2 teaspoon poultry seasoning 1 whole uncooked turkey breast salt and pepper cheesecloth (24x36") dry white wine Combine butter, onion, celery, croutons, bouillon, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper. Soak cheesecloth in wine. Set turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat. Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400ºF oven for 15 to 20 minutes. Let stand 10 min. Drippings may be thickened for gravy if desired. Serve each person one or more thick slices of turkey with dressing in between. This recipe designed for 4 1/2 qt or larger slow cooking pot.


Four Cheese & Walnut Cheese Ball 4 ounces (1 cup) Cheddar Cheese, shredded 1 (8-ounce) container sharp Cheddar cold pack cheese 1 (8-ounce) package cream cheese, softened 1 (4-ounce) package blue cheese, crumbled

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3/4 teaspoon dried dill weed 1/2 teaspoon dried basil leaves 1/2 teaspoon celery salt 1/2 teaspoon Italian seasoning 2 teaspoons finely chopped fresh garlic 1 tablespoon soy sauce 1/2 cup chopped walnuts, toasted 1/4 cup chopped fresh parsley Combine all cheese ball ingredients except walnuts and parsley in large bowl. Beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate until firm (at least 3 hours or overnight). Combine walnuts and parsley in small bowl. Shape cheese mixture into ball; roll in walnut mixture to coat. Yield: 20 servings; 2 1/2 cups


Garlic-Parmesan Pull-Apart Loaves 1/4 cup butter or margarine, well softened 1 clove garlic, finely chopped 3 tablespoons freshly grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits Heat oven to 375°F. In small bowl, stir together butter, garlic, cheese and parsley. Remove biscuits from packaging. On baking pan with sides, make 2 loaves of 5 biscuits each. Set the biscuits on their edges, just touching each other end-to-end, like the biscuits were in the can, only in 2 groups of 5. Split each biscuit in half horizontally; divide butter evenly between biscuits and spread in between split layers. Reshape the loaves. Bake 11 to 14 minutes or until loaves are deep golden brown and thoroughly baked.


Glazed Spiced Pumpkin Bars Bars 2 cups Fiber One® original bran cereal 1/2 cup canola or vegetable oil 1/2 cup orange juice 1 can (15 oz) pumpkin (not pumpkin pie mix) 2 eggs 1 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon baking soda

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1/2 teaspoon ground ginger 1/4 teaspoon salt 1 cup chopped walnuts Glaze 1 cup powdered sugar 4 to 6 teaspoons orange juice Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes. Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour. In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows.


Gratin of Greens 2 pounds spinach, chopped 3 tablespoons olive oil, divided 2 pounds Swiss chard, chopped 2 pounds zucchini, diced 1/2 teaspoon salt 1 cup hot cooked rice 3 garlic cloves, chopped 6 eggs, well beaten 1/4 cup fine bread crumbs 1/4 cup finely grated Parmigiano Reggiano cheese Preheat oven to 350F. Wash and dry spinach. Heat a large sauté pan over medium-high heat. Add 1 tablespoon oil. When hot, add spinach and cook just until wilted. Remove spinach from pan. Cook the chard in 1 tablespoon oil until just wilted. Remove from pan. Heat remaining 1 tablespoon oil; add zucchini and cook until just tender. Stir cooked vegetables together with salt, rice and garlic. Transfer to a well-oiled heavy baking dish. Bake 20 minutes. Remove pan from oven and stir in eggs. Sprinkle with bread crumbs and cheese. Return to oven and cook about 15 minutes, until eggs are just set. Serves 8


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Grilled Turkey 1 large onion, diced 1 (750 milliliter) bottle red wine salt and pepper to taste 12 pounds whole turkey In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill. Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper. Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil. Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates. Servings: 24


Ham with Orange and Stone-Ground Mustard Recipe from Mohonk Mountain House, New Paltz, N.Y. 1 (10-pound) whole bone-in smoked ham Sauce 1/2 cup water 1/4 teaspoon salt 1 tablespoon flour Juice and finely grated rind of 1 large orange 1 1/2 tablespoons apple cider vinegar 1 tablespoon butter 1 tablespoon stone-ground mustard 1 stick of cinnamon 1/2 cup golden raisins 2 tablespoons maple syrup Bake ham according to package directions. During last 15 minutes of baking, pour sauce over ham. To prepare sauce, combine water, salt and flour in a saucepan; stir well. Bring to a boil over medium-high heat and cook, stirring constantly, until mixture becomes clear. Add remaining ingredients. Return to a boil and cook over medium heat 20 minutes. Remove the cinnamon stick and discard. Pour sauce over ham during last 15 minutes of cooking time. Serves 20


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Harvest Bread 2 tbsp. active dry yeast 1-1/4 cups warm water 1 tsp. sugar 1 cup milk 1 tsp. salt 4 tbsp. light molasses 6 tbsp. butter, softened 3 cups whole wheat flour 3-3/4 cups all-purpose flour

1/4 cup chopped walnuts 1/4 cup chopped pecans 1/4 cup sunflower seeds 1/4 cup chopped dried apricots 1/4 cup chopped raisins 1/4 cup grated carrot 1 egg Dash of salt

Combine the yeast, warm water, and sugar in a large bowl and let sit for 15 minutes. In a separate bowl, combine the milk, salt, molasses, and butter. Stir well and add to yeast mixture. Slowly add the whole wheat flour and all-purpose flour. Remove the dough from the bowl and knead it on a floured surface, adding more all-purpose flour as necessary to keep the dough from getting too sticky. Knead in the nuts, seeds, apricots, raisins, and grated carrot. Try to distribute the treats evenly through the dough. When the dough feels smooth after about 10 minutes of kneading, form it into a ball and coat with butter. Place the ball into a large bowl and cover with plastic wrap. After about an hour and a half, the dough should double in bulk. Punch down the dough, divide it into two loaves, and place in buttered 8-1/4 inch loaf pans. The loaves should be left to rise again for about 45 minutes. Beat together the egg, water, and salt for the egg wash. Brush the loaves with the glaze, then bake at 400 degrees for 45 minutes. The loaves should sound hollow when you tap the bottom of the pan. Makes 10 to 12 servings.


Harvest Nut Tart Crust Ingredients: 1-1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts) 1/3 cup whole or slivered almonds 3 tablespoons sugar 1/3 cup Butter, softened 1 teaspoon vanilla Topping Ingredients: 28 caramels 1/3 cup Half & Half 1-1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted 3 tablespoons milk chocolate or real semi-sweet chocolate chips 1 teaspoon vegetable oil Aerosol Whipped Cream Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.) Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom.

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Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown. Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes. Melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes). Drizzle over tart. Garnish with whipped cream, if desired. Yield: 12 servings


Hickory-Grilled Turkey Breast 2 cups hickory chips Vegetable cooking spray One 5 to 6 pound turkey breast Soak the hickory chips in water for at least 30 minutes. Prepare a covered grill for cooking with indirect heat. When the coals are ready, scatter the soaked hickory chips over the hot coals. Spray the grill rack with vegetable oil, place breast on the rack, and grill for 1-1/2 hours or until a meat thermometer, inserted in thickest portion away from bone, registers 170 to 175 degrees. Remove breast from grill. Makes 18 to 20 servings.


Indiana Corn Casserole 1 pound bacon 1/2 cup butter 1/2 medium onion, chopped 1/2 cup chopped celery 1 red pepper, chopped 1 green pepper, chopped 5 tablespoons all-purpose flour 2 cups sour cream 2 pounds fresh corn (or frozen corn, thawed) Salt and pepper 1 tablespoon chopped parsley Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside. Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper. Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.


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Libby's Pumpkin Cheesecake Serving Size: 16 Crust 1 1/2 cups graham cracker crumbs 1/3 cup butter or margarine -- melted 1/4 cup granulated sugar Topping 2 cups sour cream -- room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract

Cheesecake 24 ounces cream cheese -- softened 1 cup granulated sugar 1/4 cup packed brown sugar 2 eggs 1 3/4 cups solid pack pumpkin 2/3 cup evaporated milk 2 tablespoons cornstarch 1 1/4 teaspoons cinnamon 1/2 teaspoon ground nutmeg

Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl. Press onto bottom and 1" up side of 9" springform pan. Bake in preheated 350 degree oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min. Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly. Topping: Combine sour cream, sugar and vanilla in med. bowl. Spread over surface of warm cheesecake. Bake for an additional 5 min. Cool on wire rack. Chill for several hours or overnight. Remove side of springform pan before serving.


Pumpkin Bread Pudding Butter for ramekins 1 loaf (5 x 9 inch) pumpkin bread 1 cup DOVE® Brand Milk Chocolate 1 can (15 oz.) pumpkin puree 1 1/2 cups lowfat milk 1/2 cup brown sugar 2 large eggs 1/4 teaspoon salt 1/2 cup whipped topping 8 ramekins or 9 x 13-inch baking dish Cookie sheet pan Preheat the oven to 350 degrees. Butter ramekins, set aside. Cut the pumpkin bread into 1-inch cubes and spread them in a single layer on a cookie sheet. Bake bread cubes for approximately 20 minutes or until dry and lightly toasted. Remove from the oven, transfer to a wire rack and let cool. (This can be done in advance.) Reserve 8 DOVE® Brand Milk Chocolates, and roughly chop the rest of the candy. Set aside. Whisk together the pumpkin puree, milk, brown sugar, eggs and salt until smooth. Gently stir in the chopped chocolate and toasted pumpkin bread. Divide mixture between the prepared ramekins and place them on the cookie sheet pan.

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Bake for approximately 25-30 minutes, or until golden and filling is slightly firm. Remove from the oven and transfer to a wire rack to cool slightly. Top with a dollop of whipped topping and a reserved milk chocolate candy. Tip: If using a 9 x 13 inch baking pan, bake the bread pudding for 45-50 minutes or until golden and filling is slightly firm.


Pumpkin Maple Cake with Candied Pecans and Caramel Sauce 2 1/2 C. unbleached flour 2 t. baking powder 3/4 t. baking soda 3/4 t. salt 1/2 t. allspice 1 3/4 t. cinnamon 1/2 t. ground cloves 2 t. nutmeg 6 oz. (1 1/2 sticks) unsalted butter, room temperature 1 1/2 C. sugar 3 eggs, separated, at room temperature 1/2 C. maple syrup 1 3/4 C. canned pumpkin (not pie filling) 1/2 t. maple flavoring

Caramel Sauce, optional (recipe follows) Candied Pecans, optional (recipe follows) Position rack in center of oven and preheat to 350° F. Line a 9-inch springform pan with parchment or wax paper. Butter pan and paper. Sift together flour, baking powder, baking soda, salt, allspice, cinnamon, cloves and nutmeg. With a mixer, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating for 1 minute after each addition. Add syrup, pumpkin and maple flavoring, and mix until combined. In a separate, clean bowl, beat whites until soft peaks form. Fold flour mixture into butter mixture, then fold in whites. Pour into pan and bake for 50 to 60 minutes, until pick comes out clean. Cool cake for 30 minutes. Serve plain or top slices with Caramel Sauce and Candied Pecans. Candied Pecans 6 C. large pecan pieces 3/4 C. sugar 3/4 C. brown sugar

3/4 t. salt 4 t. cinnamon 1/2 C. melted margarine

Preheat oven to 325° F. In a bowl, combine all ingredients, tossing until well-mixed. Spread evenly on a baking sheet and bake, tossing frequently, for 10 to 12 minutes, until pecans are crunchy. Cool thoroughly before storing in an airtight container. Caramel Sauce 2 1/2 C. sugar 1/4 C. water 3 C. whipping cream 2 t. vanilla

1/4 C. plus 2 T. maple syrup 2 t. maple flavoring 2 T. lemon juice 1/2 t. salt

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Put sugar and water in a nonreactive pan over medium-low heat, and stir until sugar dissolves. Cover pan and cook, checking frequently,10 to 15 minutes until mixture turns amber. Remove lid and cook, watching closely, until it is deep amber. Keep warm over lowest setting. In a pan over low heat, combine cream, vanilla, syrup, flavoring, lemon juice and salt. Add caramelized sugar in a thin stream, stirring. Simmer for 5 minutes. Store refrigerated; bring to room temperature before serving. Makes 12 servings.


Pumpkin Pecan Pie Bars 1/2 c Butter or margarine; softened 1 c Brown sugar; firmly packed 1 1/2 c Flour; unsifted 1 c Oats 1 Ts Baking powder 1 Ts Salt 16 oz Pumpkin 1 can Sweetened condensed milk 2 Eggs; beaten 2 Ts Pumpkin pie spice 1 1/2 Ts Vanilla extract 1 c Pecans; chopped Confectioners' sugar (optional for dusting) Preheat oven to 350ºF. In large mixer bowl, beat margarine and brown sugar until fluffy; add flour, oats, baking powder and 1/2 teaspoon salt. Mix until crumbly. Reserving 1/2 cup flour mixture, press remainder on bottom of 15x10" jellyroll pan. Bake 20 minutes. Meanwhile in medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining 1/2 teaspoon salt. Spread over baked crust. In small bowl, combine reserved 1/2 cup flour mixture with pecans; sprinkle over pumpkin mixture. Bake 30-35 minutes or until set. Cool. Cut into bars. Sprinkle with confectioners' sugar if desired. Store covered in refrigerator.


Pumpkin Roll with Cream Cheese Filling 3 eggs 1 cup sugar 2/3 cup canned pumpkin 3/4 cup self-rising flour 1 tsp. ginger 2 tsp. cinnamon 1 (8oz.) pkg. cream cheese 4 tbsp. butter 1 cup powdered sugar 1 tsp. of vanilla Beat the eggs on high speed for three minutes, and combine sugar and beat an additional two minutes. Fold in the pumpkin.

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Sift together flour, the ginger and cinnamon. Fold into the egg and pumpkin mixture. Pour onto a well-greased cookie sheet, cannot use air bake kind. Bake at 375 degrees for 15 minutes or until cake looks golden brown. Carefully flip out of the cookie sheet onto a clean dish towel. Roll into jelly roll shape. For the cream cheese filling, cut the cream cheese and butter together at room temperature. Combine with powdered sugar and vanilla and beat until fluffy. Unroll the cooled jelly roll cake. Spread cream cheese filling evening on top and slowly re-enroll cake. Slice into one inch servings. Refrigerate any leftovers and cover to keep from going stale. Servings: 10-12


Pumpkin Rum Mousse Number of Servings: Eight Ingredients: 1 cup Canned Pumpkin 1 envelope Unflavored Gelatin 2/3 cups Sugar 4 Eggs 1/4 cup Rum 1/2 teaspoon Cinnamon 1/2 teaspoon Ginger 1/4 teaspoon Mace 1/4 teaspoon Ground Cloves 1 cup Heavy Cream Whipped Cream Nuts- Almonds Preparation Directions: Warm the rum in a small sauce pan. Slowly add in gelatin, stirring constantly. Heat and stir until gelatin is completely dissolved. Set aside and allow to cool slightly. Beat eggs in a large mixing bowl. Gradually add the sugar and beat for 3 to 4 minutes until it is thick and light. In a second bowl, combine and mix pumpkin, cloves, cinnamon, ginger and mace. Combine the rum gelatin and the egg mixtures, stirring well. Gently add in the heavy cream. Pour into small serving dishes. (Or, pour into glass baking dish) Refrigerate for several hours until firm or overnight. Decorate with whipped cream and nuts before serving.


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Pumpkin Squares Preparation time: 30 min Baking time: 50 min Yield: 12 servings Crust Ingredients: 1 cup all-purpose flour 1/2 cup uncooked old-fashioned oats 1/2 cup firmly packed brown sugar 1/2 cup Butter, softened Filling Ingredients: 3/4 cup sugar 1 (15-ounce) can pumpkin 1 (12-ounce) can evaporated milk 2 eggs 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Topping Ingredients: 1/2 cup firmly packed brown sugar 1/2 cup chopped pecans Garnish Ingredients: Heavy Whipping Cream, whipped, sweetened, if desired Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 minutes. Meanwhile, combine all filling ingredients in large bowl. Beat at medium speed until smooth; pour over crust. Continue baking 20 minutes. Stir together 1/2 cup brown sugar and pecans in small bowl; sprinkle over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely. Store refrigerated. Garnish with sweetened whipped cream, if desired.


Pumpkin Streusel Cheesecake Bars Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix 1/2 cup crushed gingersnap cookies 1/2 cup finely chopped pecans 1/2 cup cold butter or margarine Filling 2 packages (8 oz each) cream cheese, softened 1 cup sugar 1 cup canned pumpkin (not pumpkin pie mix) 2 tablespoons Gold Medal® all-purpose flour

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1 tablespoon pumpkin pie spice 2 tablespoons whipping cream 2 eggs Toppings 1/3 cup chocolate topping 1/3 cup caramel topping Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes: 24 bars High Altitude (3500-6500 ft): Bake 40 to 45 minutes.


Pumpkin Swirl Brownies Filling 1 package (3 oz) cream cheese, softened 1/2 cup canned pumpkin (not pumpkin pie mix) 1 egg 3 tablespoons sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Brownies 1 box Betty Crocker® Premium Brownies Ultimate Fudge 1/4 cup vegetable oil 2 tablespoons water 1 egg Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside. Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design. Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean.

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Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator. Makes 16 brownies


Quick Cloverleaf Herb Rolls Preparation time: 15 min Baking time: 15 min Yield: 1 dozen rolls 1/4 cup Butter, melted 1 tablespoon chopped fresh parsley 1 1/2 teaspoons chopped fresh rosemary* 1 1/2 teaspoons chopped fresh thyme leaves** 1 (1-pound) loaf frozen bread dough, thawed Stir together butter, parsley, rosemary annd thyme in 9-inch pie plate. Cut bread dough into 36 (about 1-inch) pieces using kitchen shears. Shape each piece into a ball; roll in herb mixture. Place 3 balls in each of 12 ungreased muffin cups. Cover; let rise until double in size (about 30 minutes). Heat over to 400°F. Bake for 15 to 20 minutes or until golden brown. *Substitute 1/2 teaspoon dried rosemary leaves, crushed. **Substitute 1/2 teaspoon dried thyme leaves.


Salad Greens with Anjou Pear and Rice Vinegar Dressing Recipe by Corinne Trang 1 Boston or small green or red oak leaf lettuce, leaves separated and coarsely torn 1 small head radicchio, trimmed, quartered and leaves separated 2 cups arugula 1 ripe Anjou pear, halved, cored and cut into bite-size pieces 1/2 cup (2 ounces) coarsely chopped walnuts 1/2 English cucumber, thinly sliced 4 teaspoons seasoned rice vinegar 1 tablespoon honey 1/2 teaspoon salt Freshly ground black pepper 1/2 cup extra-virgin olive oil Combine lettuce, radicchio and arugula in a large shallow serving bowl; toss well. Top with pear, walnuts and cucumber. Combine vinegar, honey, salt and pepper and whisk well. Pour in oil in a steady stream while whisking. Serve with salad. Serves 8


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Slow Cooker Pumpkin Apple Dessert Prep Time: 15 min Total Time: 2 hours 15 min Makes: 12 servings Ingredients: 1 can (21 ounces) apple pie filling 2 cups Gold Medal all-purpose flour 1 1/4 cups packed brown sugar 1 cup canned pumpkin (not pumpkin pie mix) 3/4 cup fat-free cholesterol-free egg product 1/3 cup vegetable oil 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda Ice cream, if desired Directions: Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer?s directions for layering ingredients and choosing a temperature. Nutrition Information: 1 Serving: Calories 275 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 150 mg; Total Carbohydrate 52 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 64 %; Vitamin C 0%; Calcium 8 %; Iron 12 % Exchanges: Source: Betty Crocker


Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting Prep: 15 min. Bake: 40 min. Cool: 1 hr. 1 cup coarsely chopped pecans 2 cups sugar 1 cup butter, softened 4 large eggs 1 (16-oz.) can mashed sweet potatoes

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2/3 cup orange juice 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt Cream Cheese Frosting Garnish: coarsely chopped pecans Place pecans in a single layer in a shallow pan. Bake at 350 for 8 to 10 minutes or until toasted, stirring once after 4 minutes. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350 for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired. Yield: Makes 2 dozen Cream Cheese Frosting Prep: 10 min. 1/2 cup butter, softened 1 (8-oz.) package cream cheese, softened 1 (16-oz.) package powdered sugar 1 teaspoon vanilla extract Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla. Yield: Makes about 3 cups


Sweet Potato Soufflé 3 cups mashed sweet potatoes 3/4 cup white sugar 1/3 cup butter, softened 2 eggs

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1 teaspoon vanilla extract 1/2 cup milk 1 cup flaked coconut 1/3 cup all-purpose flour 1 cup packed brown sugar 1 cup chopped walnuts 1/3 cup melted butter Preheat oven to 350 degrees F (175 degrees C). Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.


Sweet Potatoes With Sugared Pecans Preparation time: 45 min Baking time: 20 min Yield: 6 servings Potatoes Ingredients: 4 medium orange sweet potatoes or yams, cut into 2-inch chunks 2 tablespoons Butter 1 tablespoon firmly packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon pepper Pecans Ingredients: 1 tablespoon Butter 1/4 cup chopped pecans 2 teaspoons sugar 1/4 cup sliced green onions Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes. Heat oven to 375°F. Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth. Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake for 20 to 25 minutes or until heated through. Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat. Just before serving, sprinkle potatoes with pecans and green onions.

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Turkey Cookie Treats 1 pouch (1 lb 1.5 oz) sugar cookie mix 1/2 cup butter or margarine, softened 1 egg 1 container (12 oz) Whipped chocolate frosting Candy corn 1 tube (4.25 oz) yellow decorating icing Miniature candy-coated semisweet chocolate baking bits 1 tube (0.68 oz) black decorating gel Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of each eye.


Turkey Roulade with Spinach and Mushrooms (Emeril Lagasse) 1 boneless turkey breast half, about 3 pounds 3 tablespoons extra-virgin olive oil 1/3 cup minced red onion 1 tablespoon minced garlic 8 ounces cremini mushrooms, ends trimmed and thinly sliced 1 1/4 teaspoons salt 2 bunches fresh spinach, tough stems trimmed 1/4 teaspoon freshly ground black pepper 6 slices turkey bacon, cooked crisp and finely chopped 3 tablespoons dried unseasoned bread crumbs 1 tablespoon Emeril's Original Essence, recipe follows 1 1/2 teaspoons Emeril's Turkey Rub On a large cutting board, place turkey breast on top of plastic wrap and make a butterfly cut. Cover with additional plastic wrap and pound to an even thickness of 1/2-inch. Roll turkey up and transfer to the refrigerator while you prepare the stuffing. Preheat the oven to 350 degrees F. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the onions and garlic until soft, 3 to 4 minutes. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring, until caramelized around the edges, 3 to 4 minutes. Add the spinach, 1 tablespoon of the remaining olive oil, 1/2 teaspoon of the salt and the pepper and cook, stirring occasionally, until spinach is wilted and any juices have evaporated from the pan, 3 to 4 minutes. Transfer to a colander to drain and set aside until cool enough to handle. Once cooled, squeeze lightly to release any excess liquid, then transfer to a bowl and add the chopped turkey bacon and the bread

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crumbs. Mix well. Lay the turkey breast flat on a clean work surface and remove the top layer of plastic wrap. Season the skin side of the turkey with the Essence, 1 teaspoon of the Turkey Rub, and 1/4 teaspoon of salt. Turn over so that the skin side is on the plastic wrap. Season the inside of the turkey with the remaining 1/2 teaspoon of Turkey Rub and remaining 1/4 teaspoon of salt. Arrange the spinach-mushroom stuffing over the turkey to reach within 1-inch from all edges. Carefully roll up the roulade. Using butcher's twine, tie the roulade at even intervals so that it remains tightly rolled. Rub the outside of the roulade with the remaining tablespoon of olive oil and transfer to a rack inside of a shallow baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part of the very center of the roulade registers 150 to 155 degrees F, usually 1 1/4 to 1 1/2 hours. Set aside to rest for 15 minutes then slice into 1/2-inch slices and serve hot. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup


Hanukkah Brisket in Wine Sauce (Meat) From Jamie Geller "Quick and Kosher Recipes from the Bride Who Knew Nothing" INGREDIENTS: * 1 (2 1/2 -pound) beef brisket, thick-cut * 1 tablespoon paprika * 1/2 teaspoon basil * 1 teaspoon salt * 1 teaspoon pepper * 3 medium onions, sliced * 2 cloves garlic, peeled, halved * 1 1/2 cups ketchup * 1 1/2 cups dry red wine * 1 1/2 cups water PREPARATION: Preheat oven to 325° Fahrenheit (165° Celsius).

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Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat. In a medium bowl, mix ketchup, wine and water. Pour over brisket. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake at 325° Fahrenheit (165° Celsius) for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done. YIELD: 8 servings


Chanukah Latkes 5 large potatoes, peeled 1 large onion 3 eggs 1/3 cup flour 1 tsp. Salt 1/4 tsp. pepper 3/4 cup oil for frying Use: 10-inch skillet Yields: 4 to 6 servings Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well. Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary. Serve with applesauce on the side. Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.


Crescent-Shaped Rugelach with Raisin-Walnut Filling Cream Cheese and Sour Cream Dough 2 1/4 cups unbleached all-purpose flour 1 1/2 tablespoons granulated sugar 1/4 teaspoon table salt 1/2 pound unsalted butter (2 sticks), chilled and cut into 1/4-inch pieces 8 ounces cream cheese , chilled and cut into 1/2-inch chunks 2 tablespoons sour cream

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Fruit Filling 1 cup granulated sugar 1 tablespoon ground cinnamon 2/3 cup apricot preserves , processed briefly in food processor to break up large chunks 1 cup raisins , preferably golden 2 1/4 cups walnuts , chopped fine (about 2 cups) Egg Yolk-and-Milk Glaze 2 large egg yolks 2 tablespoons milk For the dough: Pulse flour, sugar, and salt to combine in food processor fitted with steel blade. Add butter and cream cheese pieces and sour cream; pulse until dough comes together in small, uneven pebbles the size of cottage cheese curds, about sixteen 1-second pulses. Turn mixture onto work surface, press into 9-inch-by-6-inch log, divide log into four equal portions (see illustration 1), and press each into 4 1/2-by-3/4-inch disk. Place each disk between two sheets plastic wrap; roll out to form 8 1/2-inch circle (illustration 2). Stack dough circles on plate; freeze 30 minutes (or up to 1 month if stored in zipper-lock freezer bag). Meanwhile, mix sugar and cinnamon in small bowl; set aside with other filling ingredients. Working with one dough round, remove from freezer and spread 2 1/2 tablespoons preserves, 1/4 cup raisins, 2 tablespoons cinnamon sugar, and 1/2 cup walnuts, in that order, over dough; pat down gently with fingers (illustration 3). Cut dough round into eight wedges. Roll each wedge into crescent shape and place at 2-inch intervals on parchment paper-lined heavy rimmed baking pans (illustration 4). Freeze crescents at least 15 minutes. (Frozen crescents, if well-wrapped, can be frozen in a zipper-lock bag up to 6 weeks.) Repeat with remaining dough rounds. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Whisk egg yolks and milk in small bowl until smooth. Brush top and sides of frozen crescents with egg-milk mixture. Bake crescents, turning baking pans from front to back and top to bottom halfway through baking time, until pale gold and slightly puffy, 21 to 23 minutes. Immediately sprinkle each cookie with scant teaspoon cinnamon sugar; carefully transfer hot, fragile cookies to cooling rack using thin-bladed spatula. (Can be stored in an airtight container up to 4 days.) Filling and Forming Rugelach

1. Cut the dough into even quarters. Press each quarter into a round, flat disk about 4 1/2 inches in diameter for crescents; or an 8-inch by 4-inch rectangle for roulades.

2. Place each disk between two pieces of plastic wrap and roll it into an 8 1/2-inch disk, or an 11-inch by 7-inch rectangle. Leave in the plastic wrap and stack on top of each other on a large plate.

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3. Remove the dough from the freezer, place it on a work surface, peel off the top layer of plastic wrap, and cover the dough with preserves, raisins, cinnamon sugar, and walnuts.

4. For crescents, cut the dough into eight pie-shaped wedges. Starting with the wide side opposite the point, roll up the wedges to form crescents. Freeze them for 15 minutes, then bake as directed.

5. For roulades, starting from the long side, roll the dough tightly into a cylinder, taking care not to squeeze any filling out the sides as you roll.

6. Cut off a 1/4-inch section from each end of the cylinder and discard it. Cut the roll into 1-inch pieces. Place them seam side down on parchment paper-lined baking pans or cookie sheets. Freeze them for 15 minutes, then bake as directed.


Dreidel Cakes (from M&Ms) Prep time: 10 min. Decoration time: 20 min. Difficulty: Easy What you'll need:

* 1 bag M&M’S® Brand Dark Chocolate Candies * 1 bag MILKY WAY® Brand Milk Chocolate Covered Caramels * 1 Family-size (16-ounce) frozen pound cake(s), thawed * 1 can (16-ounce each) plus 1/2 cup vanilla frosting * Blue food coloring * 1/2 cup dark chocolate frosting * 2 Resealable plastic bags * Wire rack * Jellyroll pan

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* Toothpick, optional * Printable template What to do:

Cut cake into four pieces. Use our printable template as a guide to trim the cake pieces to resemble a dreidel. Place cake pieces on a wire rack fitted over a jelly roll pan. Tint 1/2-cup vanilla frosting blue and transfer to a resealable plastic bag with a snipped corner, set aside. Heat the remaining vanilla frosting, in microwave until texture of slightly whipped cream, about 15 to 30 seconds. One at a time, spoon melted frosting over cakes coating them completely. Refrigerate for 30 minutes. Transfer chocolate frosting into a resealable bag with a very small-snipped corner. Pipe Hebrew letters on top of the cakes. Pipe blue frosting along edges of cakes and decorate with M&M’S® Brand Dark Chocolate Candies. Press a MILKY WAY® Brand Milk Chocolate Covered Caramels into the top of the dreidel, using a toothpick as support it if necessary. Scatter yellow M&M’S® Brand Dark Chocolate Candies on the serving plate.


Eight Nights of Light Cupcakes 1 box yellow cake mix 2 cups chopped MILKY WAY® Bars 1 can (16 oz.) vanilla frosting Blue and yellow food coloring White candy glitter 24 pieces TWIX® Brand Caramel Cookie Bar Minis 24 pieces M&M’S® Brand Peanut Chocolate Candies 2 12-cup cupcake pans Cupcake liners Prepare cake batter according to directions on box. Add MILKY WAY® Bars to batter before filling paper lined cupcake cups. Bake in a preheated 350°F oven for approximately 21 to 24 minutes. Cool completely. Tint 1/2 cup frosting yellow, set aside. Tint remaining frosting blue and cover the cupcakes. Sprinkle frosting with candy glitter. Press one TWIX® Brand Caramel Cookie Bar Minis, standing straight up, into the center of each cup. Dot the top of each TWIX® Brand Caramel Cookie Bar Minis with yellow frosting and attach a yellow M&M’S® Brand Peanut Chocolate Candies. Arrange nine cupcakes into a line, creating a menorah. Lift the center (fifth in line) cupcake slightly. Yield: Makes 24 cupcakes. Tip: Use store-bought cupcakes for an even quicker decoration.


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Frittata with Cheese and Fresh Herbs 1 tablespoon olive oil or unsalted butter 1/2 small onion, 1 medium scallion, or 1 medium shallot, chopped fine 2 tablespoons minced fresh parsley leaves, basil, dill, tarragon or mint 2 tablespoons Parmigiano-Reggiano, up to 1/3 cup, or any grated cheese (1/2 to 1 ounce) 1/4 teaspoon table salt 1/4 teaspoon ground black pepper 6 large eggs, lightly beaten Adjust oven rack to upper-middle position and heat oven to 350 degrees. Heat oil or butter in 10-inch nonstick, ovenproof skillet over medium heat. Swirl skillet to distribute evenly over bottom and sides. Add onions and sauté until softened, 3 to 4 minutes. Stir in herbs. Meanwhile, stir cheese, salt, and pepper into eggs. Pour mixture into skillet; stir lightly with fork until eggs start to set, (illustration 1). Once bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath, (illustration 2). Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny. Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is just set. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled.

Setting Eggs for a Frittata 1. Pour the egg mixture into the nonstick skillet and stir lightly with a fork until it starts to set. 2. Once the bottom of the eggs is firm, use a thin, nonmetallic spatula to push the frittata back so the uncooked egg runs underneath.


Herb Baked Salmon 1/2 cup extra virgin olive oil 2 tsp. freshly squeezed lemon juice 2 tsp. dried oregano 2 tsp. dried basil 1/2 tsp. salt 1/2 tsp. freshly ground pepper

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6 garlic cloves, minced 4 salmon fillets (skinless) - approximately 6 ounces (180 grams) each Preheat oven to 375°F (190°C). Spray a broiler pan with non-stick spray. In a small bowl, mix together all ingredients except salmon. Place salmon in a pan. Pour marinade over salmon. Marinate for 1/2 hour. Discard marinade. Place salmon on the broiler pan. Bake in the oven for 5-6 minutes on each side, or until fish flakes easily. Yields: 4 servings


Low-Fat Carrot and Pineapple Tzimmes (Parve) Source: Faye Levy's LOW-FAT JEWISH COOKBOOK Since carrots cut horizontally resemble coins, Carrot Tzimmes seems to make its way onto the menu at Rosh Hashanah and at Hanukkah. Here is an updated version of this classic. 1 (12-ounce) package fresh pineapple chunks, with juice 1 tablespoon cornstarch 1 pound carrots, peeled and sliced 1/2 inch thick 1 cup water Dash salt 2 tablespoons honey 1 tablespoon minced ginger root 1 (8-ounce) can sliced water chestnuts, rinsed and drained Mix 2 tablespoons juice from pineapple chunks with cornstarch in cup. Combine carrots with water and salt in medium saucepan. Bring to boil. Cover and cook over low heat until just tender, 10 to 12 minutes. Remove carrots with slotted spoon and set aside. Add honey and ginger to carrot cooking liquid and bring to simmer, stirring. Mix cornstarch solution to blend and stir into simmering liquid. Cook over medium-low heat, stirring, until sauce comes to simmer and thickens. Gently stir in reserved carrots, water chestnuts and pineapple chunks and heat until bubbling. Serve hot. 4 servings


Middle-Eastern Zucchini Cakes with Tahini Sauce 2 pounds zucchini, trimmed Kosher salt 3 small shallots, minced

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2 large garlic cloves, minced 1/2 teaspoon ground cumin 2 tablespoons extra-virgin olive oil 1/2 teaspoon baking powder 1/2 cup all-purpose flour, plus extra 1 large egg 1/2 cup canola oil, for frying For the Tahini Sauce: 1/2 cup tahini, well stirred 2 tablespoons orange juice or 1 tablespoon lemon juice 3 garlic cloves, minced 1 teaspoon cumin 2 tablespoons chopped cilantro or flat-leaf parsley 1/2 teaspoon kosher salt Place a colander in the sink. Using a food processor or hand grater, shred the zucchini and transfer it to the colander (or grate directly into it). Sprinkle the zucchini generously with the salt. Allow the zucchini to exude liquid, about 20 minutes, rinse under cool running water then squeeze with your hands or in a kitchen towel to remove as much remaining liquid as you can. Transfer the zucchini to a large bowl and add the shallots, garlic and cumin. Taste and season with salt, if necessary. Mix well and stir in the olive oil, baking powder, flour and egg. Flour your hands lightly and form the mixture into 24 rounds about 2 inches in diameter. Flatten the rounds and place on a plate. (The zucchini can be made ahead and refrigerated, for 2 to 3 hours.) To make the tahini sauce, combine all the ingredients plus 1/4 to 1/3 cup water in a medium bowl or immersion blender container and blend with an immersion blender until the consistency reaches a thick cream. Alternatively, use a regular blender. If the mixture seems too thick, add more water by the tablespoon, blending after each addition. Adjust the seasoning and chill, if desired. In a large skillet, heat the canola oil over medium heat until a bit of the zucchini mixture immediately sizzles when added. Add the zucchini cakes and sauté until golden on the bottom, about 2 minutes. Turn, press to flatten and sauté about 1 minute more. Reduce the heat to medium low and cook until the cakes are done through, 5 to 8 minutes, turning once. Meanwhile, place paper towels on a wire rack. When the cakes are done, transfer them to the rack and blot the tops with additional paper towels. Serve hot with the sauce on the side. Makes 25 to 30 cakes


Sufganiot (Parve) From Giora Shimoni Sufganiot are deep-fried jelly doughnuts that are traditionally eaten during the Jewish festival of Hanukkah. Sufganiot are especially popular in Israel. The oil used to fry the doughnuts are reminiscent of the oil that miraculously burned, according to the Hanukkah story, in the ancient Temple in Jerusalem. INGREDIENTS: * 25 grams (1 ounce) yeast * 1 Tbsp. sugar

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* 1 Tbsp. water * 1 Tbsp. flour * 3 cups flour * 50 grams (1/4 cup) margarine, melted * dash of salt * 3 Tablespoons sugar * 2 egg yolks * 1 1/4 cups water (room temperature) * jelly (strawberry is recommended) * oil for frying (canola is recommended) * powdered sugar PREPARATION: To make the dough: Combine the first four ingredients in a bowl. Mix well, cover, and wait until it rises. In another bowl, mix 3 cups of flour with the melted margarine, salt, sugar and egg yolks. Combine the yeast mixture with the flour mixture. Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise. To make the doughnuts: After the batter has risen, pour it onto a floured surface and roll it out. Use a glass with a small opening to cut out circles of the dough. Place a drop of jelly in the middle of each circle, and then cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle. Cover the doughnuts with a towel and let rise. To fry the doughnuts: Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar. TIP: These sufganiot are only good fresh. After you make the dough, only fry a few at a time. Store the rest of the dough in the refrigerator.


Just-as-Sweet-as-Honey Cake 2 1/2 cups whole wheat pastry or spelt flour 1 tablespoon baking powder 2 teaspoons baking soda 1 tablespoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves or allspice 1 cup dark agave nectar or pure maple syrup, or half of each 1 cup applesauce 1/2 cup safflower oil 2 teaspoons vanilla extract 1/2 cup dark or golden raisins 1/4 cup sliced almonds Preheat the oven to 325° F. Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins. Cut two pieces of baking parchment to fit the bottoms of two loaf pans. Lightly oil the sides. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the

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loaves. Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake. Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter. Cut each loaf into 12 slices to serve.


Toppings for Latkes Dill Sour Cream 1 cup dairy sour cream or yogurt 1 tablespoon snipped fresh dill Salt Freshly ground white pepper Mix sour cream and dill. Season to taste with salt and pepper. Serve at room temperature. Yield: 1 cup Yogurt-Mint Topping 1 cup plain yogurt 1 tablespoon chopped fresh mint 1 small clove garlic, finely minced Salt Freshly ground white pepper Cayenne pepper Mix yogurt with mint and garlic. Season to taste with salt, pepper and cayenne. Serve at room temperature. Yield: 1 cup Chunky Cinnamon Applesauce 2 pounds sweet or tart cooking apples 1/4 cup ( 1/2 stick) butter 1 teaspoon fresh lemon juice 1 teaspoon ground cinnamon 4 to 6 tablespoons granulated sugar, or to taste Peel, halve and core apples. Cut them into thin wedges or slices. Heat butter in large, heavy, deep sauté pan or flameproof casserole. Add apples and sauté over medium-high heat, turning pieces over from time to time, 2 minutes or until they are coated with butter. Add lemon juice. Cover tightly and cook over low heat, stirring often, about 20 minutes or until apples are very tender. Stir in cinnamon and 4 tablespoons sugar. Cook over medium-high heat, stirring, until mixture is thick and nearly all liquid in pan evaporates. Taste and add more sugar if desired. Heat briefly to dissolve sugar. Serve warm or cold. Yield: 4 to 6 servings


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Hanukkah Table Runner This easy to make table runner can be used to dress up more than just a dinner table. Arrange it on a mantel, over a door, or on side tables in the living room. What you will need: 1. Popsicle sticks 2. Dark blue paint 3. Paintbrush 4. Hot glue gun and glue sticks 5. White wire ribbon 6. White thread and needle Directions: 1. Begin by painting Popsicle sticks blue. You will want to paint six Popsicle sticks for each Star of David that you will be making. This step may take some time as you will have to let paint dry. 2. When you have painted all the Popsicle sticks that you will need, use the hot glue gun to glue together triangles out of three sticks. 3. Then glue one triangle over another so that it looks like a Star of David. Repeat this process until you have as many stars as you need. 4. Lay out the white ribbon. 5. Using the thread and needle attach the stars at equal distance onto the white ribbon. 6. Shape the ribbon as you would like and place on table or mantle.

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Christmas Some of these recipes are a change of pace from the normal Christmas meal. Bacardi Rum Cake Cake: 1 cup chopped, toasted pecans or walnuts 1 18-1/2 ounce yellow cake mix 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix 4 eggs 1/2 cup cold milk 1/2 cup vegetable oil 1/2 cup Barcardi dark rum Glaze: 1 stick butter 1/4 cup water 1 cup sugar 1/2 cup Barcardi dark rum Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. This cake will stay moist for quite a while.


Beef Tenderloin with Red Wine Sauce Beef 1 beef tenderloin roast (3 lb) 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper Sauce 6 tablespoons butter or margarine 1/2 cup finely chopped shallots (3 medium) 1 cup dry red wine or marsala cooking wine 1 cup beef broth 1/2 teaspoon pepper Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef. For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover

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loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F. Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper. Remove string from beef before carving. Serve sauce with beef.


Black Forest Cookies COOKIES: 3 cups flour 1 1/2 cup cocoa powder 4 tsp baking powder 2 sticks butter, softened 1 cup white sugar 1 cup brown sugar 3 eggs plus 1 egg yolk 1 tsp vanilla 1 cup mini chocolate chips 1 cup frozen cherries, thawed, patted dry and diced Maraschino cherries Chocolate sprinkles Cream together butter and sugar with an electric mixer for about 3 minutes until fluffy. Add eggs/yolk one at a time, then vanilla, beating well after each addition. In a separate bowl, sift together flour, cocoa, and baking powder. Gradually add to wet ingredients, beating on "low." Stir in chocolate chips and cherries. If dough is too soft, refrigerate for 30 minutes. Line cookie sheets with parchment paper. Roll dough into walnut-sized balls and bake at 350 for about 8 minutes. Allow cookies to sit on cookie sheets for 3 minutes after removing from oven before transferring to cooling rack. (This will keep them soft and chewy.) FROSTING: 4 oz cream cheese (half a block), softened 1/4 cup white sugar 1 tsp vanilla extract 1 cup heavy cream Beat cream cheese, sugar, and vanilla on medium until smooth. While mixer is running, slowly pour in cream. (It will take a bit to combine.) Beat until thick and

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soft peaks form. When cookies are cool, frost and top with half a maraschino cherry and chocolate sprinkles. Recipe makes about 50 cookies.

- posted by Sharky C. Brandied Ham 1 1/2 cups packed dark-brown sugar 1/4 cup brandy or bourbon 2 tablespoons grainy mustard 1 bone-in half ham (about 6 pounds), fully cooked In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.) Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours. Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.

- posted by Sharky C. Broccoli, Wild Rice, and Mushroom Stuffing 1/2 cup uncooked wild rice 1 1/2 cups water 2 cups chopped fresh broccoli 1/2 cup butter 1 1/2 cups sliced mushrooms 1 cup chopped onion 1 (16 ounce) package herb seasoned stuffing mix 1 (14 ounce) can chicken broth 1/2 cup sliced almonds (optional) Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes. Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Melt the butter in a skillet over medium heat, and sauté the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting). Bake 30 minutes in the preheated oven, or until golden brown. 12 servings.


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Butternut and Ham Bisque 2 tablespoons unsalted butter 1 very large sweet onion, chopped 1/2 teaspoon dried rosemary leaves, chopped 2 cloves garlic, minced 5 cups peeled, diced butternut squash 1 cup peeled, diced all-purpose potatoes 5 cups chicken stock 1 teaspoon salt Black pepper, to taste 1/2 cup light or heavy cream 1 1/2 cups diced cooked ham Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute. Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat. Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving. Makes 6 servings.


Champagne Reception Punch Since colonial days, a punch of champagne and fruit has been a favorite for "very proper receptions." 5 pints (10 cups) fresh strawberries 1 1/2 cups pineapple juice (chilled) 3/4 cup fresh lemon juice 3/4 cup superfine sugar 1 bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled To make the strawberry ice cubes: At least 6 hours before party time, wash the berries. Place 1 small, pretty berry (with leafy hulls attached) in each compartment of 2 standard-size ice cube trays, then fill with water and freeze. To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor. Process for 2 minutes or until pureed, then transfer to a punch bowl. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate. Just before serving, pour in the champagne and float the strawberry ice cubes on top. Makes about 2 quarts or 10 6-ounce servings. Preparation time: 15 minutes. Freezing time: 6 hours. Chilling time: 2 hours.


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Cheerios Christmas Trees Prep Time: 45 min Total Time: 1 hour 45 min Makes: 18 trees 6 cups Honey Nut Cheerios cereal 6 tablespoons butter or margarine 4 1/2 cups miniature marshmallows Green food color Red cinnamon candies or sliced gumdrops Line a cookie sheet with waxed paper. Pour the cereal into a 4-quart bowl. Set the bowl aside. Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat. Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated. Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet. Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.


Cheesy Bacon & Egg Brunch Casserole 8 slices bacon 1 medium onion, chopped (1 cup) 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups) 2 cups (8 ounces) shredded Cheddar cheese 1 cup shredded mozzarella cheese 1 cup cottage cheese 5 eggs 1 1/2 cups milk 1/2 teaspoon mustard, ground 1/2 teaspoon nutmeg, ground 1/4 teaspoon black pepper, ground Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

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Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 50 minutes or until center is set and top is golden brown. Serves: 12


Cheesy Mashed Potato Pots 2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Milk (optional) 1/2 cup whipping cream 1/3 cup shredded American or cheddar cheese Freshly ground black pepper (optional) Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency. Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings


Chocolate Bourbon Cake 1 cup (2 sticks) unsalted butter, softened, more for greasing pan 2 cups all-purpose flour, more for dusting pan 5 ounces high quality, unsweetened dark chocolate 1/4 cup instant espresso (can use instant coffee) 2 tablespoons unsweetened cocoa powder 1 cup bourbon whiskey, more for sprinkling 1/2 teaspoon kosher salt 2 cups granulated sugar 3 large eggs 1 tablespoon vanilla extract 1 teaspoon baking soda 1/4 cup confectioners’ sugar (powdered sugar), for sprinkling Preheat oven to 325°F. Grease and flour a large Bundt pan (10 cup capacity), or two 8- or 9-inch

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loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool. Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool. Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula. With the mixer on low speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes). Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.


Chocolate Dipped Fruit Wreath Prep Time: 20 min Total Time: 50 min Makes: 4 dozen confections 1 bag (6 ounces) semisweet chocolate chips (1 cup) 1 tablespoon shortening 6 cups assorted fresh fruit pieces (whole strawberries, grapes, mandarin orange segments, cherries) Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Dip half of each piece of fruit into chocolate. Place in pan. Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape.


Christmas Bread Wreath Prep Time: 20 min Total Time: 2 hours 50 min Makes: 8 servings 1/4 cup freshly shredded Parmesan cheese 1 loaf (1 pound) frozen white or whole wheat bread dough, thawed 1 tablespoon olive or vegetable oil 1 small garlic clove, finely chopped

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Grease cookie sheet. Sprinkle 2 tablespoons of the cheese onto flat surface. Roll bread dough in cheese into 24-inch rope. Place on cookie sheet, forming circle; pinch ends to seal. Snip dough 16 times from the outer edge of the circle at about 1 1/2-inch intervals, cutting two-thirds of the way through, using kitchen scissors. Lift and turn every other section of dough toward the center of the circle pinching ends, so the dough resembles branches if desired. Cover and let rise in warm place 1 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Heat oven to 350F. Mix oil and garlic; brush over dough. Sprinkle with remaining 2 tablespoons cheese. Bake 25 to 30 minutes or until golden brown.


Christmas Gift Loaf 1/2 cup butter, softened 1 cup white sugar 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 3/4 cup pumpkin puree 6 ounces semi-sweet chocolate chips 1 cup chopped walnuts, divided

1/4 cup confectioners' sugar 2 tablespoons heavy cream 1 pinch ground nutmeg 1 pinch ground cinnamon

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top. Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing. To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth. Makes 1 - 9x5 inch loaf.


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Christmas Glögg 1 bottle of red wine 2-3 tablespoons Madeira (optional) 1/2 cup raw sugar, or to taste 1/3 cup raisins 1-2 sticks cinnamon 5-6 whole cloves peelings of orange 1/4 cup blanched, slivered almonds 1/4 cup vodka to spike it up (optional) In a large kettle, combine all the ingredients except the vodka. Heat slowly, until the drink is steaming hot. Stir every now and then, and taste with a spoon whenever you feel like it. Do not let the drink get even close to boiling. Just keep it warm. Before serving, add vodka if you wish.


Christmas Morning Breakfast Prepare this sausage-and-egg dish on Christmas Eve while the kids are setting out milk and cookies for Santa. Refrigerate it overnight, then pop it into the oven on Christmas morning for a quick and easy holiday breakfast. 12 ounces low-fat, bulk breakfast, sausage 3 slices white bread, torn into bite-size pieces 1/2 cup shredded Monterey Jack cheese 6 eggs 1 cup low-fat milk 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded Cheddar cheese Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool. Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight. In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through. Makes about 6 servings.


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Christmas Morning Almond Pound Cake 2/3 cup butter, softened 8 oz. almond paste 1 tsp. almond extract 1 tsp. vanilla extract 1 1/4 cup sugar 4 eggs 1 tsp. baking powder 1/4 cup sour cream 2 1/2 cup all-purpose flour 3/4 cup milk Garnish: powdered sugar, whipped cream and maraschino cherries with stems In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter. Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minute or until the top is golden brown and it springs back when touched. Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board. When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.


Christmas Seafood Casserole 3 tablespoons butter 1 cup chopped onions 1 1/2 cups chopped celery 2 1/2 cups milk 6 tablespoons all-purpose flour 1 1/2 teaspoons butter 4 ounces Cheddar cheese, sliced 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 pound crabmeat 1/4 pound lobster meat 1/4 pound medium shrimp 1/4 pound scallops Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender. Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper. In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.

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Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned. 4 servings.


Cinnamon Surprise Coffee Cake CINNAMON FILLING 1 tablespoon cinnamon 4 tablespoons softened butter 1/3 cup brown sugar 2 tablespoons all-purpose flour COFFEE CAKE 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, at room temperature 1 1/2 cups sugar 3 eggs 2 teaspoons vanilla extract 1 16-ounce container sour cream Confectioners' sugar, for dusting Heat the oven to 350º and grease a 12-cup bundt pan (or two 9- by 5-inch loaf pans, or two 6-cup bundt pans). To make the cinnamon filling, place the cinnamon, butter, brown sugar, and flour in a small bowl and mix with your fingers. Set aside. For the coffee cake, combine the flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate large bowl, cream the butter and sugar, then beat in the eggs, one at a time. Beat in the vanilla extract and the sour cream. Gradually add the dry ingredients, beating well after each addition. Cinnamon Surprise Coffee Cake - Step 3 Spoon half of the coffee cake batter into the large bundt pan (or, if you're using two smaller pans, one quarter of it into each pan). Crumble the cinnamon mixture over the top. Pour in the remaining batter and then use a table knife to swirl the cinnamon throughout. Bake for 50 to 60 minutes (or 35 to 40 minutes for the smaller loaves) or until a toothpick inserted in the cake comes out clean. Invert the coffee cake onto a rack and cool it thoroughly before dusting with confectioners' sugar. Place the cake on a doily-covered plate, wrap it in red or green cellophane, and tie with a bow. Serves 10 to 12 Editor's Note: use different-shaped Bundt pans for a special treat. (I have a castle, a rose, a stadium, etc.)


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Citrus Tapenade Game Hens 1/2 cup finely chopped pitted nicoise or kalamata olives 1 tablespoon capers, drained and finely chopped 1 clove garlic, minced 1 teaspoon anchovy paste (optional) 1/2 teaspoon finely shredded orange peel 1 tablespoon olive oil 2 1-1/4 to 1-1/2 pounds Cornish game hens, split lengthwise into halves 1 tablespoon olive oil Salt Freshly ground black pepper 2 tablespoons finely chopped shallots 1 cup dry white wine or dry vermouth 1/4 cup chicken broth 1 tablespoon butter, softened 1 tablespoon all-purpose flour 1 tablespoon snipped fresh thyme Fresh thyme sprigs Preheat oven to 425 degrees F. For tapenade, in a small bow,l combine olives, capers, garlic, anchovy paste (if desired), and orange peel. Stir in 1 tablespoon olive oil. Loosen skin on hens. Using your fingers, carefully spread tapenade evenly under skin of each hen half. Brush hens with 1 tablespoon olive oil; sprinkle both sides of each hen half with salt and pepper. Arrange hens, cut sides down, in a large ovenproof skillet. Roast, uncovered, about 35 minutes or until an instant-read thermometer inserted in one of the inside thigh muscles registers 180 degrees F (the thermometer should not touch bone). Remove hens from oven. Transfer to a warm serving platter; cover and keep warm. For sauce, drain all but about 1 tablespoon of the drippings from the skillet. Add shallots to drippings in skillet; cook and stir over medium heat for 2 to 3 minutes or until shallots are tender. Remove skillet from heat. Add wine and chicken broth. Return skillet to heat. Cook and stir to loosen browned bits from skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes to reduce slightly. (Should have about 1/2 cup sauce.) Stir together softened butter and flour. Whisk into sauce until slightly thickened. Stir in snipped thyme. Spoon sauce over hens. If desired, garnish with thyme sprigs. Makes 4 servings


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Coconut Blizzard Cake 3 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 2 cups sugar 4 eggs 1 teaspoon vanilla extract 1 cup milk or canned coconut milk 3/4 cup strawberry, raspberry, or blackberry jam 3 cups shredded, sweetened coconut Icing: 1 cup sugar 1/4 cup light corn syrup 1/4 cup water 2 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 teaspoon vanilla Heat the oven to 350°. Grease and flour two 9-inch round cake pans and set them aside. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute. Add the sugar gradually, stopping to scrape down the sides of the bowl once or twice, until the mixture is fluffy and fairly smooth, about 2 minutes. Add the eggs, one by one, beating well each time, until you have a thick, smooth batter. Add about one third of the flour mixture to the batter and beat well. Stir the vanilla into the milk, then add about half the milk to the batter and beat well. Continue beating as you add another third of the flour mixture to the batter, followed by the rest of the milk, and then the remaining flour mixture, until the batter is very thick and smooth. This should take a total of about 2 minutes mixing time. Quickly scrape the batter into the prepared cake pans, dividing it evenly. Bake until the cakes are golden, and a toothpick inserted in the middle comes out clean, about 30 to 35 minutes. Remove the cakes from the oven, allow them to cool for 10 minutes, and then turn them out onto wire racks or plates and let them cool completely. To make the icing: In the top of a double boiler, or in a heatproof medium bowl, combine the sugar, corn syrup, water, egg whites, salt, and cream of tartar and beat on high speed with a handheld electric mixer, about 1 minute. Bring the water to an active simmer in the bottom of the double boiler or the saucepan, then beat the icing at medium speed until the mixture is opaque white and foamy, about 1 or 2 minutes. Increase the speed to medium-high and beat until the icing becomes white, thick, and shiny and triples in volume, about 7 minutes. Continue beating until the icing forms firm peaks and loses a little of its shine. Remove the icing from the heat, add the vanilla, and beat for 2 minutes more.

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Completing the cake: Place 1 cake layer topside down on a cake stand or serving plate, and cover it with the jam spread to within 1/2-inch of the edge. Use a rubber spatula to carefully spread 1 cup of the icing over the jam, then sprinkle about ½ cup of coconut on top. Place the other layer on top of the iced layer with the topside up. First ice the sides, to help keep the cake steady, and then spread icing generously over the top. Put the cake stand on a cookie sheet (to catch any loose coconut) and sprinkle coconut all over the cake. Gently pat handfuls of coconut onto the sides and top of the cake to cover any bare spots. Serves 18.


Cranberry Wassail (from Pillsbury) 6 whole cloves 6 whole allspice 1 bottle (48 oz) cranberry juice cocktail 1/2 cup packed brown sugar 1/2 teaspoon ground nutmeg 1 bottle (750 ml) dry red wine Cinnamon sticks, if desired Tie whole spices in 2 layers of cheesecloth or place in tea ball. In large saucepan or Dutch oven, mix cranberry juice cocktail, brown sugar and nutmeg; add spices. Cook over medium heat, stirring occasionally, until sugar dissolves. Reduce heat; cover and simmer 10 minutes. Add wine; cook until thoroughly heated. Remove spices. If desired, garnish with cinnamon sticks.


Cream Cheese Squares 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. vanilla 1 egg, slightly beaten 3/4 cup sugar, divided 2 Tbsp. ground cinnamon PREHEAT oven to 350F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal. BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust. UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.

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BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting. Makes: 24 servings


Creamy Blue Cheese Spread Three cheeses are combined in this colorful and unique spread to make a delicious appetizer. 4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded 2 ounces (1/2 cup) crumbled blue cheese 1 cup light sour cream 4 ounces cream cheese, softened 2 tablespoons chopped fresh parsley Thinly sliced cocktail rye bread Combine all ingredients except cocktail bread and garnishes in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Refrigerate at least 1 hour. Spread onto cocktail bread. Yield: 2 cups


Doughnut-hole Croquembouche About 70 doughnut holes of any flavor Assorted candy decorations such as M&M's, Red Hots,

licorice balls, and silver dragées 1/4 cup corn syrup with 1 teaspoon water stirred in Purchased or homemade chocolate or caramel sauce

(optional) Special equipment: Clear tape, 18-inch-tall Styrofoam cone (available at floral shops and craft stores), waxed or parchment paper or aluminum foil in color similar to doughnuts, cake-decorating turntable (optional), about 70 toothpicks, thimble, cloth leaves (available at floral shops and craft stores) Using tape, cover cone with paper. Place cone on turntable if using. Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble). Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.

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Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone. Using thimble, push in toothpicks until not visible. Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixture before attaching. If desired, drizzle with chocolate or caramel sauce. Croquembouche keeps, covered loosely with aluminum foil and refrigerated, 2 to 3 days.


Easy Peppermint Spritz Cookies 1 roll (16.5 oz) Pillsbury refrigerated sugar cookies 1/4 cup all-purpose flour 1/4 to 1/2 teaspoon peppermint extract Red sugar Heat oven to 350F. In medium bowl, break up cookie dough. Stir or knead in flour until blended. Add peppermint extract; stir or knead dough until well blended. Place about half of dough in cookie press fitted with star tip. Press dough into 5-inch strips on ungreased cookie sheets. With fingers, shape top of each to resemble candy cane. Sprinkle with red sugar. Repeat with remaining half of dough. Bake 5 to 7 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes: 4 dozen cookies High Altitude (3500-6500 ft): Bake 7 to 9 minutes.


Ethereal Whipped-cream Biscuits 1 cup flour 1 cup cake flour 1 tablespoon sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 1/3 cups cold heavy cream Heat the oven to 400° and get out a large, light-colored baking sheet. Tip: Don't use a dark or nonstick sheet, or the biscuit bottoms will burn. Sift the flours, sugar, baking powder, and salt into a large mixing bowl. Set aside. Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks. Make a well in the dry ingredients, then pour in the cream. With a wooden spoon, stir briskly just until the dough coheres.

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Turn the dough out onto a lightly floured work surface. With floured hands, knead the dough 3 or 4 times, then pat 3/4 to 1 inch thick. Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them. Gather the dough scraps and cut them into rounds as well. Bake the biscuits until light golden brown, about 15 to 17 minutes. Transfer the biscuits to a cloth-lined basket and serve as soon as possible. Makes about 12 to 14 biscuits.


French Toast Casserole Yummy for Christmas Day breakfast! 1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes 6 eggs 3 cups milk 2 tsp. vanilla extract Confectioners' sugar Maple-flavored syrup (optional) Place the bread cubes into a greased 3-quart shallow baking dish. Beat the eggs, milk and vanilla in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Cover and refrigerate for 1 hour or overnight. Heat the oven to 350F. Uncover the baking dish. Bake for 50 minutes or until a knife inserted in the center comes out clean. Sprinkle with the confectioners' sugar. Serve with the syrup, if desired. Serves: 8


Fireside Steamed Pudding (Advanced Skill Level) 1 1/2 cups plain dry bread crumbs 1 cup sugar, divided 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 6 eggs 1 can (21 oz.) cherry pie filling, divided 2 tablespoons butter or margarine, melted 1/2 teaspoon almond extract 1/4 teaspoon red food color 1 cup Mini Chips Semi-Sweet Chocolate CHERRY WHIPPED CREAM (recipe follows) Thoroughly grease 8-cup tube mold or heat-proofed bowl.

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Stir together bread crumbs, 3/4 cup sugar, flour, baking powder and salt in large bowl. Stir together egg yolks, 1 1/2 cups cherry pie filling, butter, almond extract and food color in medium bowl; add to crumb mixture, stirring gently until well blended. Beat egg whites in another large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold about 1/3 beaten whites into cherry mixture, blending thoroughly. Fold in remaining egg whites; gently fold in small chocolate chips. Pour batter into prepared tube mold. (If mold is open at top, cover opening with foil; grease top of foil.) Cover mold with wax paper and foil; tie securely with string. Place a rack in a large kettle; pour water into kettle to top of rack. Heat water to boiling; place mold on rack. Cover kettle; steam over simmering water about 1 1/2 hours or until wooden pick inserted comes out clean. (Additional water may be needed during steaming.) Remove from heat; cool in pan 5 minutes. Remove cover; unmold onto serving plate. Serve warm with CHERRY WHIPPED CREAM. CHERRY WHIPPED CREAM: Beat 1 cup (1/2 pt.) cold whipping cream with 1/4 cup powdered sugar in medium bowl until stiff; fold in pie filling remaining from pudding (about 1/2 cup) and 1/2 teaspoon almond extract. Makes 12 to 14 servings.


Garlic Prime Rib 1 (10 pound) prime rib roast 10 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried thyme Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.


Gingerbread Cookies 1 1/2 Cups dark molasses 1 Cup packed dark brown sugar 2/3 Cup cold water 1/3 Cup butter 7 Cups all purpose flour (I tend to do half all purpose and half whole wheat pastry flour, just to make them a *tiny* bit healthier)

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2 Teaspoons baking soda 1 Teaspoon EACH: Salt, Allspice, Ginger, Clove, Cinnamon Mix molasses, sugar, water and butter together (if you have a stand mixer, I highly recommend using it, as this dough gets really stiff). Stiff all the dry ingredients together in a bowl and add it to the wet ingredients in batches. Mix well. When dough is incorporated, form it into a ball or disc, wrap it in plastic and chill for at least 2 hours (although I kept it up to a week with no ill effects). Roll, cut out and bake on a parchment or silpat lined cookie sheet (you can use a single sheet of parchment for multiple batches) at 350 degrees for 10-12 minutes. Frost anyway you like or leave them plain. If you're making gingerbread people and want to give them eyes/noses/buttons, you can decorate the cookies with red hots or other cookie decorating novelties prior to baking.


Gingerbread Trifle FOR THE GINGERBREAD: 1 1/2 teaspoons baking soda 2 1/2 cups flour 1 teaspoon ground cinnamon and 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup butter, slightly softened 1/2 cup sugar 3/4 cup dark molasses 2 large eggs, at room temperature 3/4 cup buttermilk FOR THE VANILLA CUSTARD: 9 large eggs (uses yolks only) 3/4 cup sugar and 1/4 cup flour 3 cups whole milk 1 1/4 teaspoons vanilla extract FOR THE FILLING AND GARNISH: 3 (12-ounce) packages frozen unsweetened raspberries, thawed and drained 1 cup chilled heavy cream 3 tablespoons sugar and 2 teaspoons confectioners' sugar 1/2 pint fresh raspberries Make the Gingerbread: Heat the oven to 350°. Generously grease and flour a 9-inch round cake pan. In a small bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. In a large bowl with an electric mixer set on medium-high speed, beat the butter until it's soft and creamy, about 1 minute. Use a spatula to scrape down the sides of the bowl, then add the sugar and molasses and beat again until the mixture is well blended and fluffy, about 2 minutes more. Add the eggs one at a time, beating 30 seconds after each addition. Slowly pour in the buttermilk and beat well. Reduce the mixer's speed to low and slowly add half the flour mixture to the bowl and beat until blended. Repeat with the other half. Pour the batter into the cake pan and bake until a wooden toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool completely on a wire rack, then cover it tightly with plastic wrap until ready to use. It can be stored in the pan at room temperature for up to two days.

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Make the Custard: Divide the egg yolks and whites by carefully tipping each yolk back and forth between the shell halves, letting the whites spill into a bowl. Place the yolks in a separate bowl. In a large bowl with an electric mixer set on medium-high speed, beat the yolks and sugar until the mixture is pale yellow and thick, about 2 to 3 minutes. Reduce the speed to low and beat in the flour. In a medium saucepan, bring the milk to a boil. Slowly pour half the milk into the egg mixture and beat until blended then pour the mixture into the remaining milk in the pan. Over medium heat, bring the ingredients to a boil while whisking constantly. Allow the custard to boil for 1 minute as you continue to whisk. Remove the pan from the heat and stir in the vanilla. Let the custard cool slightly, then cover its surface with a piece of plastic wrap to prevent a skin from forming. Let the custard cool completely, then refrigerate it until ready to use (up to three days). Assemble the Trifle: In a medium bowl, toss the thawed raspberries and sugar. Remove the gingerbread from the pan and use a serrated knife to slice it into four equal wedges. Turn each wedge on its side and slice it into three equal pieces. Stack them, slice the pile in half, and cut off 1 1/2 inches from the tips, reserving the pieces. Arrange a layer of six cake wedges over the bottom of a 2 1/2-quart bowl. Fill the center with a few of the trimmings. Spoon and spread 3/4 cup of the raspberry mixture over the cake, then top the fruit with 1 cup of custard. Repeat the layering three more times with the remaining ingredients. Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld (the dessert can be stored overnight). Before serving, make the whipped cream. In a medium bowl with an electric mixer on medium-high speed, whip the cream with the confectioners' sugar until soft peaks form, about 3 minutes. Use a spatula to spread the whipped cream on top of the trifle, and garnish it with the fresh raspberries. Baker's Tip: Save the egg whites for omelets, meringues, and other dishes: refrigerate them (up to four days) or freeze them (up to 12 months).


Glazed Nuts 1 egg white 1/2 cup packed brown sugar 2 tablespoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 tablespoon vanilla extract 1 pound walnut or pecan halves or almonds or a mix Preheat oven to 300 degrees F (150 degrees C). Coat a baking sheet with cooking spray. In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger, and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared pan. Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown. Remove from oven, and cool completely. Store in an airtight container.


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Golfeados (Venezuelan Sticky Buns) (these are perfect for Christmas morning) For the Dough 3/4 cup warm milk (110°F to 115°F) 2 (1/4-ounce packages) active dry yeast 1/4 cup sugar 2 tablespoons packed dark brown sugar 3 cups all-purpose flour + additional for dusting counter and rolling pin 1 teaspoon salt 2 large eggs, at room temperature, lightly beaten 1 tablespoon honey 1 teaspoon pure vanilla extract 4 tablespoons (2 ounces) unsalted butter, softened 1 tablespoon aniseed Vegetable oil for greasing bowl For the Filling 8 ounces Latin American firm white cheese, finely grated (See Note) 1/2 cup packed dark brown sugar 1 teaspoon ground cinnamon 1 teaspoon aniseed 4 tablespoons (2 ounces) unsalted butter, softened For the Melado (Glaze) 1 1/2 cups packed dark brown sugar 1 cup water Special equipment: electric mixer with dough hook attachment, rolling pin, parchment paper, large baking sheet, cooling rack, medium saucepan, pastry brush, plastic wrap For the Dough: Combine 1/4 cup milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture foams, 5 to 10 minutes. Combine remaining sugar, dark brown sugar, flour, and salt in large bowl. Add remaining milk, eggs, honey, vanilla, and yeast mixture and mix on low speed with hook attachment until ingredients are combined, about 2 minutes. Add butter and aniseed and mix on medium speed until a smooth, shiny dough forms, 6 to 8 minutes. Lightly oil a large bowl. Place dough in bowl, cover with clean, damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour. For the Filling: Meanwhile, combine all but 2 tablespoons cheese, dark brown sugar, cinnamon, and aniseed in medium bowl. Cover with plastic wrap and refrigerate until needed. Lightly dust a clean, dry work surface with flour. Coat hands lightly with flour (dough will be sticky) and transfer to work surface. Lightly rub rolling pin with flour. Roll the dough out to into a 16- by 14-inch rectangle.

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Brush the dough with butter, leaving a 1/2-inch border on all sides. Sprinkle the buttered area with cheese mixture. Beginning with the long side, roll the dough to form a 16-inch-long log. As you roll, brush off excess flour with a clean, dry pastry brush. Cut the log crosswise into 12 rolls. Arrange rolls on a parchment lined baking sheet, cut-side up. Press down to gently flatten (the rolls will cinch as you cut them). Cover with oiled plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Adjust oven rack to middle position and preheat oven to 350°F. Bake 20 minutes until golden. For the Melado (Glaze): While the golfeados are baking, combine brown sugar and water in medium saucepan. Bring to boil over medium-high heat, stirring until sugar is completely dissolved. Reduce heat to medium and cook syrup until thickened, syrupy, and reduced to 1 1/2 cups, 5 to 7 minutes. Remove from heat. After golfeados have been baking for 20 minutes, brush them with half the melado and return to oven for 10 minutes. Transfer baking sheet to cooling rack and brush golfeados with remaining melado. Cool about 10 minutes and sprinkle with remaining cheese. Serve warm. Makes 12 buns Note: If you are unable to find Latin American cheeses, substitute it with haloumi, a Cypriot cheese made with goat's and/or sheep's milk available at certain supermarkets and specialty stores.


Holiday Brie en Croute (Campbell's Kitchen) 1 egg 1 tablespoon water 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed 1/2 cup apricot preserves or seedless raspberry jam 1/3 cups dried cranberries 1/4 cups toasted sliced almonds 1 (13- to 16-ounce) Brie cheese round 1 package (13 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers Heat the oven to 400F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.


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Holiday Tofu Roast 1 T soy sauce 1 C sliced celery 1 onion, chopped 1/2 C finely chopped parsley 3 C sliced mushrooms 5-6 C bread cubes 1 C water or vegetable stock 2 t poultry seasoning 1/4 tsp each salt and pepper 1-1/2 lb firm tofu 1/4 tsp pepper 2 T cornstarch 2 tsp Spike seasoning or other vegetable salt Instructions: Heat 1/2 C water and the soy sauce in a large pot, then add onion and cook 3 min. Add mushrooms and celery; cover and cook over med. heat 5 min. Stir in parsley, bread, and seasonings. Add enough water or vegetable stock to moisten the dressing (about 1 C should be sufficient). Puree the tofu, cornstarch and seasonings in a food processor until completely smooth. Coat a large bread pan with oil then dust it with flour. Spread a layer of the tofu mixture on the bottom and sides of the pan, reserving about 1 C for the top. Fill the cavity with dressing and spread the remaining tofu mixture over the top. Cover with foil; bake at 350 degrees for 40 min. Uncover and continue baking 10 min. Remove from oven; allow to cool 10 min. Unmold, slice, and serve.


Jelly Bean Christmas Trees 1 dozen 12-inch plastic decorating pastry bags (available at party supply stores) 4 cups green jelly beans 1 cup total yellow, white, and red jelly beans Tape 12 brown pipe cleaners Place a few yellow jelly beans in the tip of the plastic decorating bag. Then carefully pour about 1/3 cup of green jelly beans into the bag. For lights and ornaments, you can mix the green jelly beans with yellow, white, and red. For the tree's trunk, tape the bag shut and twist a brown pipe cleaner around the base. Trim off the excess plastic. Makes 12 trees Note: trees do not stand up; trees shown are on clear fishing line.


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Lamb Chops with Mint Pan Sauce 1/3 cup apple juice 1 1/2 teaspoons cornstarch 8 lamb loin chops , trimmed of fat (about 1 1/2 pounds total) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 teaspoon canola oil 1 shallot , minced 1/3 cup reduced-sodium beef broth 2 tablespoons cider vinegar 2 tablespoons mint jelly 2 tablespoons minced fresh mint , divided Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl; set aside. Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil. Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.


Macaroni Gratinee (from Betty Crocker) Prep Time: 20 Min Cook Time: 1 Hr 15 Min Ready In: 1 Hr 35 Min 1 tablespoon olive oil 2 pounds ground beef 1 small onion, finely chopped 3 cloves garlic, chopped 1/2 teaspoon Italian seasoning 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 (6 ounce) can tomato paste 1 (16 ounce) can crushed tomatoes 1 1/3 (16 ounce) packages elbow macaroni 1 pound sharp Cheddar cheese, shredded 1/2 cup grated Parmesan cheese

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Heat the olive oil in a large skillet over medium-high heat, and stir in the ground beef until crumbly and no longer pink, about 5 minutes. Stir in the onion, garlic, Italian seasoning, cayenne pepper, and salt; continue cooking until the onion has softened and turned translucent, about 5 minutes more. Drain off the excess grease, and add the tomato paste and crushed tomatoes. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 1 hour. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir the cooked macaroni into the meat sauce until combined, then spread into a 9x13 inch baking dish. Sprinkle with Cheddar and Parmesan cheeses. Broil in preheated oven until the cheese is bubbly and golden, about 5 minutes.


Mini Bagel Wreaths Spread mini bagel halves with cream cheese (plain or tinted green with herbs or food coloring), then sprinkle on red, yellow, and green bell-pepper confetti. You can use anything with color to adorn your "wreath" (i.e., pimento or try something sweet)


Orange Marmalade Glazed Roast Turkey and Sourdough Stuffing 3/4 cup orange juice 3/4 cup orange marmalade 1 tablespoon honey 20-pound turkey 2 teaspoon salt 2 teaspoon pepper 2 teaspoon savory 2 teaspoon sage 1/2 cup melted butter 2 pears, cored and thinly sliced 1 large onion, thinly sliced 1 celery stalk thinly sliced 3/4 cup chicken broth 5 tablespoon flour salt and pepper Combine orange juice, marmalade and honey in heavy saucepan. Bring to a boil. Reduce heat and simmer until thickened, stirring occasionally. Preheat oven to 375 degrees F. Rinse turkey in and out; pat dry. Combine salt, pepper, savory and sage in small bowl. Rub some inside bird. Mix remaining mixture with melted butter and brush over turkey. Arrange the pears, onion and celery on bottom of roasting pan. Place turkey atop pears and vegetables. Tie legs together.

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Roast turkey 45 minutes, then reduce heat to 350 degrees F and roast 1 1/2 hours, basting occasionally with pan juice. Brush 1/3 of glaze over turkey. Continue roasting until meat thermometer inserted in thickest part of thigh registers 175F, basting occasionally with remaining glaze, about 45 minutes. Transfer turkey to platter. Tent with foil while making gravy. Strain pan juices, reserving 1 cup pear and vegetable mixture. Degrease juices, reserving 5 tablespoons fat. Pour pan juices into measuring cup and add enough broth to measure 3 3/4 cups. Heat reserved 5 tablespoons turkey fat in large saucepan over medium heat. Add flour and cook until just beginning to color, stirring constantly. Add pan juices and bring to a simmer, whisking constantly. Cook until gravy is thick enough to coat back of spoon, stirring frequently, about 10 minutes. Puree 1 cup reserved pear and vegetable mixture with gravy in processor. Return to saucepan. Season with salt and pepper and bring to a simmer. Herbed Sourdough, Smoked Turkey Bacon and Celery Dressing: 1 pound loaf sourdough bread, bread cut into 1 inch pieces 4 ounces thick turkey bacon slices, cut into 1/2 inch pieces 1/4 cup margarine 1 large onion chopped 1/4 large celery bunch with leaves, cut into 1/4 inch pieces 2 garlic cloves minced 1 1/2 tablespoons minced fresh sage 1 teaspoon savory 1 teaspoon thyme 2 large pears, cored, cut into 1/2 inch pieces 1/4 cup minced fresh parsley 2 1/4 cups broth 2 tablespoons dry Sherry salt and pepper Preheat oven to 300 degrees F. Butter 9" x 13" x 2" baking dish. Place bread on baking sheet. Bake until dry to touch and golden brown, about 20 minutes. Cool and put in large bowl. Cook bacon in cast iron skillet over medium high heat just until beginning to brown. Pour off all but 1 tablespoon drippings from skillet; reserve bacon in skillet. Add butter and stir until melted. Add onion and celery and saute until almost tender. Add garlic and herbs and saute about 3 minutes. Mix in pears and parsley. Dump over bread cubes. Add broth and Sherry and toss. Season with salt and pepper. Transfer to casserole. Cover with foil. Bake in a 350 degree F oven for 1 hour. Serves: 15


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Overnight Eggnog Streusel Coffee Cake Streusel Topping 1/3 cup granulated sugar 1 tablespoon Gold Medal® all-purpose flour 1 tablespoon butter or margarine, softened 1/2 teaspoon ground nutmeg Coffee Cake 1 cup granulated sugar 1/2 cup butter or margarine, softened 1 cup eggnog 1 container (8 ounces) sour cream 1 teaspoon rum extract 2 eggs 2 1/2 cups Gold Medal® all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Eggnog Glaze 1/2 cup powdered sugar 1 to 2 tablespoons eggnog Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.


Peppermint Cream Brownie Torte Brownie 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies) Peppermint Cream 1/2 cup whipping (heavy) cream 1/2 package (8-ounce size) cream cheese, softened 1/4 cup powdered sugar 1/2 teaspoon peppermint extract

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Dark Chocolate Ganache 1/4 cup whipping (heavy) cream 1/2 cup semisweet chocolate chips Chocolate Trees 1 cup semisweet chocolate chips 1 teaspoon shortening Heat oven to 350°F (325°F for dark or nonstick pan). Line13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Spray foil with cooking spray. Make brownie mix as directed on box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Meanwhile, in medium bowl, beat 1/2 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture. In 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened. Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired. To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Dark Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving. Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving. Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.


Pork with Cherry and Wild Rice Stuffing 1/3 cup wild rice 1 1/4 cups water 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon salt 3/4 cup coarsely chopped dried cherries or cranberries 1 3 pound boneless pork top loin roast (single loin) 6 ounces bulk pork sausage 1/2 cup chopped onion 1 tablespoon snipped fresh parsley

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1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1/4 teaspoon freshly ground black pepper Salt Freshly ground black pepper Snipped fresh thyme 1 cup water 1/3 cup cold water 2 tablespoons all-purpose flour Fresh whole tart red cherries, optional Fresh thyme sprigs, optional Rinse wild rice in a strainer, lifting the rice with your fingers to thoroughly clean, under cold running water about 1 minute; drain. In a small saucepan combine wild rice, 1-1/4 cups water, the rosemary, and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 40 to 45 minutes or until rice is tender. Remove from heat. Stir in dried cherries. Set aside. Trim fat from pork. Butterfly the meat by making a lengthwise cut down the center of the meat, cutting to within 1/2 inch of the other side. Spread open. Place knife in the V of the first cut. Cut horizontally to the cut surface and away from the first cut to within 1/2 inch of the other side of the meat. Repeat on opposite side of the V. Spread these sections open. Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with flat side of a meat mallet until meat is 1/2- to 3/4-inch thick. Make sure the meat is a uniform thickness. Remove plastic wrap. Set meat aside. For filling, in a large skillet cook sausage and onion until sausage is browned and onion is tender. Drain fat. Stir in the parsley, 1 teaspoon thyme, and 1/4 teaspoon black pepper. If necessary, drain the cooked rice mixture to remove liquid. Stir cooked rice mixture into sausage mixture. Preheat oven to 325 degrees F. Spread the filling over the surface of the butterflied roast. Roll loin into a spiral from a short side. Tie with 100 percent -cotton heavy kitchen string. (Wrap several strands of string crosswise around the meat and tie securely.) Place on a rack in a shallow roasting pan. Sprinkle with salt, ground black pepper, and snipped fresh thyme. Insert an ovenproof meat thermometer in center of roast. Roast, uncovered, for 1-3/4 to 2-1/4 hours or until thermometer registers 155 degrees F, covering ends of meat after 45 minutes to prevent rice from drying. Transfer meat to serving platter. Cover loosely with foil; let stand 15 minutes before carving. (The temperature of the roast after standing should be 160 degrees F.) For pan gravy, add 1 cup water to pan, scraping up browned bits. In a small saucepan whisk together the 1/3 cup cold water and the flour. Whisk in pan juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute. Season to taste with salt and black pepper. Remove string from pork roast; discard. Slice roast; serve with pan gravy. If desired, garnish with tart red cherries and fresh thyme sprigs. Makes 8 to 10 servings


Snow on the Mountain 2 cups uncooked long-grain rice 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups chicken broth 2 (5 ounce) cans chow mein noodles 3 tomatoes, sliced

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1 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped green onions 1 (20 ounce) can pineapple chunks, drained 1 cup shredded Cheddar cheese 1/2 cup slivered almonds 1/2 cup shredded coconut 1/2 (4 ounce) jar diced pimento peppers, drained In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a medium saucepan over medium heat, combine chicken soup and broth. Stir and simmer for 8 to 10 minutes, or until heated through. On 8 plates layer cooked rice, chow mein noodles, chicken soup mixture, tomatoes, celery, green pepper, green onion, pineapple, cheese and more chicken soup mixture. Top with almonds, coconut and pimentos. 8 servings.


Stained Glass Window Cookies Estimated Times: Preparation - 20 min Cooking - 8 min Cooling Time - 15 min cooling Yields - 20 cookies 1 pkg. (16.5 oz.) NESTLE TOLL HOUSE Refrigerated Sugar Cookie Bar Dough All-purpose flour About 1/2 cup finely crushed hard candy PREHEAT oven to 325F. Line baking sheets with foil. CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto working surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. CUT into desired shapes with 2 1/2-inch cookie cutters. Transfer cookies to prepared baking sheets with spatula, placing about 2 inches apart. Cut out small shapes in cookie centers. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung. Repeat with remaining dough. BAKE for 8 to 11 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; slide foil with cookies to wire racks to cool completely. Store tightly covered.


Warm Crab Dip 2 tablespoons butter 1/2 cup finely chopped onion 2 cloves garlic, minced 2 teaspoons Old Bay or other seafood seasoning

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4 ounces low-fat cream cheese, softened 1/3 cup sour cream 1/3 cup mayonnaise 2 teaspoons lemon juice 1 1/2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1/4 cup milk 8 ounces crabmeat, fresh or canned(drained) 1 1/2 cups grated sharp Cheddar or soft Fontina Celery sticks, bell pepper strips, and toasted baguette slices, for serving Lightly oil or butter a small shallow casserole (about 1 1/2 quarts). Heat the oven to 375°. Melt the butter in a medium-size skillet. Add the onion and garlic, and sauté them over low heat for 5 minutes, stirring frequently. Add the Old Bay or other seafood seasoning and cook another 30 seconds, continuing to stir. Remove the skillet from the heat. Using an electric mixer, blend the cream cheese, sour cream, and mayonnaise. Add the lemon juice, Worcestershire sauce, mustard, and milk, and blend the mixture again until it's smooth. With a spoon, stir in the crabmeat, half of the cheese, and the sautéed onion and garlic. Transfer the dip to the prepared baking dish and smooth the top with a spoon. Sprinkle the remaining grated cheese over the top. Place the dish in the oven and bake until the top of the dip is bubbly, about 20 to 25 minutes. Serve warm with celery sticks, bell pepper strips, and toasted baguette slices. Serves 12 as an appetizer.


Wrap 'n' Stack Sandwich Tree 1 16-ounce can whole-berry cranberry sauce 4 large (9- or 10-inch) spinach-flour tortillas or flat breads Mayonnaise 3/4 pound thinly sliced Monterey Jack or American cheese 3/4 pound thinly sliced smoked turkey 1/2 head green-leaf lettuce Toothpicks Red and yellow bell peppers cocktail onions, for garnish Spoon the cranberry sauce into a food processor and pulse it briefly. Then lay the tortillas or flat bread on a flat working surface and lightly spread them with mayonnaise (a rubber spatula comes in handy for this). Now your kids can top each tortilla with a layer each of cheese and turkey. (Tip: When stacking ingredients, leave an inch margin along the top of the tortilla. Roll the bread toward that edge to keep the filling from falling out.) Spread cranberry sauce on the turkey layers and cover them with lettuce. Snugly roll up the sandwiches, ending with the loose edges underneath. With a serrated knife, cut each roll-up into 1 1/4-inch-wide pinwheels and insert a toothpick to hold each one together.

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On a serving platter, arrange the pinwheels in rows to create a Christmas tree. Garnish with pepper-star ornaments (cut out with a small cookie cutter) and cocktail-onion lights.


Fancy Flame 1 bag M&M’S® Brand Milk Chocolate Candies for the Holidays 1 straight-sided clear glass bud vase(s) 12-inch squares red, orange and yellow cellophane Scissors Ribbon Double-sided tape Fill the bud vase almost to the top with M&M’S® Brand Milk Chocolate Candies for the Holidays. Create a flame using the different colors of cellophane squares. Layer the squares on top of each other. Pick up the squares by grabbing them in the center. While holding them, twist the pieces of cellophane around each other. Tape the bottom of the cellophane flame so that it doesn’t unfurl itself. Plant the flame into the top of the vase filled with M&M’S® Brand Milk Chocolate Candies for the Holidays. Tie a bow around the top of the vase to finish it off. Makes 1 flame.

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Kwanzaa African Squash And Yams (futari) Betty Crocker Regional and International Recipes 1 sm Onion; chopped, pared & cut into 1" pieces 2 tbs Oil 1 c Coconut Milk 1 lb Hubbard squash; pared and cut into 1 inch pieces 1/2 tsp Salt 1/2 tsp Ground cinnamon 2 medium size Yams or sweet potatoes 1/4 ts Ground cloves Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Makes 6 to 8 servings


African Tomato-Avocado-Buttermilk Soup 3 lb Tomatoes, peeled and seeded 2 tbs Tomato paste 1 c Buttermilk 1 tbs Olive oil 1 Avocado, mashed to a puree Juice of 1 lemon 2 tbs Finely minced fresh parsley Salt and pepper to taste Hot pepper sauce Garnish: 1 Cucumber, peeled, seeded, and diced, sour cream, plain yogurt, or creme fraiche Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy. Makes 8 to 10 servings


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African Vegetarian Stew Source: Holiday Cookbook, American Diabetes Association 4 sm Kohlrabies, peeled and cut into chunks 1/2 c Couscous or Bulgar Wheat 1 lg Onion, chopped 1/4 c Raisins, dark or golden 2 Sweet Potatoes, peeled and cut into chunks 1 tsp Ground Coriander 1/2 tsp Ground Turmeric 2 Zucchini, sliced thick 1/2 tsp Ground Cinnamon 5 Tomatoes, fresh or 16 oz Can Tomatoes 1/2 tsp Ground Ginger 1/4 tsp Ground Cumin 15 oz Can Garbanzo beans 3 c Water Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. Yield: 8 servings One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0


Beef and Groundnut Stew 2 pounds boneless beef chuck pot roast, cut into 1-inch cubes 1 tablespoon peanut oil or cooking oil 1 large onion, chopped (1 cup) 2 cups water 2 large tomatoes, peeled and chopped (1-1/2 cups) 1/2 cup finely chopped fresh, mild green chili peppers (such as Anaheim) 1 teaspoon salt 1/2 teaspoon crushed red pepper 3/4 cup peanut butter 3 cups hot cooked rice 6 hard-cooked eggs, sliced (optional) Trim fat from meat. In a 4-quart Dutch oven brown half the beef in the hot oil. Remove from pan. Brown remaining beef with the onion. Drain off fat. Return all beef to pan. Stir in water, tomatoes, chili peppers, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat is tender. Remove about 1 cup of the broth from the meat mixture; stir into peanut butter. Return peanut butter mixture to Dutch oven. Heat through. Serve over hot cooked rice. Garnish with egg slices, if desired. Makes 6 servings.


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Benne Cakes Recipe by HarperCollins You will need: oil to grease a cookie sheet 1 cup finely packed brown sugar 1/4 cup butter or margarine, softened 1 egg, beaten 1/2 teaspoon vanilla extract 1 teaspoon freshly squeezed lemon juice 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup toasted sesame seeds Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 mintues or until the edges are browned. Enjoy! Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the American South.


Grilled Chicken with Citrus Onions (Yassa Chicken) 3 medium chicken breast halves (about 1-1/2 pounds) 3 medium chicken drumsticks (about 3/4 pound) 3 medium chicken thighs (about 1 pound) 4 cups sliced onions 1/2 cup lemon juice 1 tablespoon cooking oil 1 jalapeno pepper, seeded and chopped* 1 teaspoon dried thyme, crushed 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 2 bay leaves 2 tablespoons snipped fresh parsley Hot cooked rice (optional) Skin chicken pieces, if desired. Place chicken and sliced onion in a large self-sealing plastic bag set in a shallow dish. For marinade, combine lemon juice, jalapeno pepper, thyme, garlic, salt, pepper, and bay leaves. Pour over chicken and onion. Close bag. Marinate in the refrigerator for 2 hours, turning bag occasionally. Remove chicken pieces, reserving marinade and onion in bag. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on the grill rack over the drip pan. Cover; grill for 50 to 60 minutes or until chicken is tender and no longer pink. (Breast should reach 170 degrees F; leg and thigh should reach 180 degrees F.) Or, to broil, place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 20 minutes or until lightly browned. Turn chicken. Broil 5 to 15 minutes more or until chicken is tender and no longer pink.

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Meanwhile, in a medium saucepan bring onion slices and reserved marinade to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until onions are crisp-tender and most of the liquid has evaporated, stirring occasionally. Transfers onions to a serving bowl; sprinkle with parsley. Pass onion with chicken and serve over rice, if desired. Makes 6 servings. *Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot, soapy water after handling chili peppers.


Jollof Rice 1/4 teaspoon salt 1/3 cup all-purpose flour 1/2 teaspoon curry powder 1/4 teaspoon black pepper 1 1-1/2-pound boneless pork shoulder roast, cut into 1-inch cubes 1/4 cup cooking oil 2 cups chopped onion 1 to 2 hot peppers, such as jalapeno or serrano, finely chopped* 4 cloves garlic, minced 2 14-1/2-ounce cans diced tomatoes with herbs 2 14-1/2-ounce cans vegetable or chicken broth 1 6-ounce can tomato paste 1 cup chopped carrots 1 cup chopped green sweet pepper 2 teaspoon dried thyme, crushed 1 bay leaf 1-1/4 cups long grain rice In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal bag; shake to coat pork. Repeat with remaining pork cubes. In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside. Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned. Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 8 to 10 servings. *Note: Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot soapy water after handling chili peppers.


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North African Lamb Kebabs 1 1/2 cups finely chopped onion 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley leaves 1/4 cup chopped fresh cilantro leaves 3 tablespoons chopped fresh mint leaves 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1/4 cup olive oil 2 to 2 1/2 pounds boneless leg or shoulder of lamb, cut into 1-inch cubes with some fat attached 6 warm pita breads, for serving Yogurt Dipping Sauce, recipe follows In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the lamb to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours. Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs. Preheat the grill to high, and lightly oil the grill grates to prevent sticking. Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes. Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Serve. Yogurt Dipping Sauce 1/2 cup plain yogurt 1/2 cup sour cream 1 tablespoon fresh lemon juice, or more to taste 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh dill Combine all ingredients in a small bowl. Refrigerate until ready to serve.


Peanut Soup with Okra Croutons Yamuna Devi, "Yamuna's Table" 1/2 Tb Peanut oil 1/4 tsp Crushed red pepper flakes 1/2 Tb Coriander seeds 1/2 c Celery, diced 1/2 c Carrot, diced 2/3 c Butternut squash, diced 2/3 c Potatoes, diced 1 c Peanuts, roasted, shelled & unsalted 6 c Stock 1 Tb Lemon juice Salt & pepper

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Okra Croutons 1 1/2 c Okra, thinly sliced 3 Tb Cornmeal 1/4 tsp Cumin 1/4 tsp Cayenne 1/4 tsp Herbal salt Olive oil spray Place oil, pepper flakes & coriander in a large non-stick pot & fry over moderate heat until the seeds begin to darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock & bring to a boil. Cover, reduce heat & simmer 30 minutes. Cool slightly & puree. Gently reheat, add lemon juice & season to taste. Serve in shallow bowls garnished with okra croutons. CROUTONS: Preheat oven to 375F. Rinse okra under running water, drain & pat dry with paper towels. Combine cornmeal, seasonings, salt & okra in a bag. Seal & shake well. Spray a baking sheet with oil, spread okra slices in a single layer & spray them with oil too. Bake until crisp & browned, spraying & stirring twice during cooking. Should take 30 minutes. Yield: 6 servings


Potato Kwanzaa Biscuits Ingredients:

Crushed and cooked potato- 2 medium sweet potatoes. Sugar- ¼ cup Beaten egg- 1 Melted butter- 1 tablespoon Milk- 1 cup Flour- 3 cups Baking powder- 1 teaspoon Shortening- ½ cup

How to make:

1. Add sugar, egg and melted butter with sweet potato in a bowl. 2. Thrash the combination using a fork until smooth. 3. Add milk and stir. 4. Keep the mixture aside. 5. Self raising flour and baking powder have to be mixed in a large bowl. 6. Stir it. 7. Cut in shortening until mixture looks similar to coarse crumbs. 8. Add the potato mixture with the combination of flour and baking powder. 9. Stir and combine the mixture properly. 10. Use a smooth surface. 11. Squeeze lightly for 12 strokes. 12. Roll out the dough, thickness should be ½ inch. 13. Use a floured biscuit cutter to cut it. 14. If needed then reroll the dough. 15. Place biscuits 1 inch apart on a large baking sheet. 16. Bake the combination in a 400 degree F oven approximately for 15 to 20 minutes. 17. The color of the biscuit should be light brown.

Make 16 to 18 biscuits


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Sweet Potato Pie 2 c Sweet potatoes, drained 4 T Margarine, melted 3 Eggs 1 c Sugar 1 tsp Cinnamon 1/4 tsp Grated nutmeg 3/4 c Milk 1 tsp Vanilla 1 9" pie shell, baked 1/4 c Chopped pecans Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell. Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie. Rotating midway through cooking, microwave on 70% (medium high) 6 to 8 minutes or until center no longer jiggles. If you prefer, you can bake it in the oven at 375 degrees for about 35-45 minutes or until it doesn't jiggle. Yield: 8 servings


Turkey-Seafood Creole 1 1/4 pounds fresh or frozen medium shrimp, peeled and deveined 3 cups fresh or frozen cut okra, thawed (12 ounces) 2 tablespoons cooking oil 1 tablespoon sugar 1 tablespoon vinegar 2/3 cup all-purpose flour 1/3 cup cooking oil 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green sweet pepper 1 clove garlic, minced 1/4 teaspoon crushed red pepper* 1/4 teaspoon paprika* 1/4 teaspoon dried thyme, crushed* 1/4 teaspoon black pepper* 1/8 teaspoon ground red pepper* 4 cups reduced-sodium chicken broth 1/3 cup tomato paste 1 bay leaf 6 ounces cooked andouille or smoked sausage, halved lengthwise and cut into 1/2-inch-thick slices 1 cup chopped cooked turkey or chicken 4 ounces cooked crabmeat, cut into bite-size pieces (optional) 1 tablespoon creamy peanut butter 3/4 teaspoon file powder (gumbo file) 5 cups hot cooked rice fresh marjoram sprigs (optional) Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside.

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In a saucepan cook okra in the 2 tablespoons oil and the sugar about 5 minutes or until almost tender. Remove from heat. Stir in vinegar and set aside. For roux, in a heavy 4-quart Dutch oven stir together flour and the 1/3 cup oil until smooth. Cook over medium-high heat for 5 minutes, stirring constntly with a long-handled wooden spoon. Reduce heat to medium. Cook and stir constantly 10 to 15 minutes more or until roux is a dark reddish-brown. Stir in onion, celery, green pepper, garlic, crushed red pepper, paprika, thyme, black pepper, and ground red pepper (or Cajun seasoning, if using). Cook and stir over medium heat about 5 minutes or until vegetables are tender. Gradually stir broth into roux mixture. Stir in tomato paste and bay leaf. Bring mixture to boiling. Add shrimp. Cook 2 minutes or until shrimp turn opaque. Stir in sausage; turkey; crabmeat, if using; cooked okra; peanut butter; and file powder. Heat through. Discard bay leaf. Season to taste with salt and pepper. Serve over hot cooked rice. Pass hot pepper sauce. Garnish with fresh marjoram sprigs, if desired. Makes 10 servings *Note: For convenience, use 1-1/2 teaspoons Cajun seasoning in place of the crushed red pepper, paprika, thyme, black pepper, and ground red pepper.


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Banana Ice Cream with Bourbon 4 ripe bananas, peeled 4 pitted prunes, chopped 2 tablespoons bourbon 1/4 cup superfine sugar 1-1/2 cups non-fat vanilla yogurt 2 tablespoons sliced almonds, toasted (optional) Freeze bananas for several hours or overnight. Put prunes and bourbon in a small shallow dish to soak until bananas are frozen, then drain well. Cut bananas into 1/2-inch slices and put in a food processor with sugar. Pulse a few times. Add yogurt and pulse just until bananas are chopped and well integrated with yogurt. Don't puree entirely smooth, leave a little chunky. Pour into a bowl and fold in prunes. Eat immediately or freeze until ready to eat, topped with almonds if desired. Serves 4.


Basic Vanilla Ice Cream recipe Most recipes make 1-1.5 quarts and can be doubled or tripled for larger ice cream makers. 5 egg yolks 2/3 cups sugar 1 cup half and half 2 tablespoons butter 1 cup whipping cream 2 teaspoons vanilla extract Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturers directions.

- posted by Nan R.

El Chico Fried Ice Cream 1 qt. vanilla ice cream 1 cup corn flake crumbs 1/2 cup sugar 1/2 tsp. cinnamon Also: Chocolate syrup, Whipped cream, Maraschino cherries, Oil Prepare 5 hours in advance ... Combine crumbs, sugar, and cinnamon in a shallow pan. Let ice cream soften slightly for 5 minutes. Make 6 balls of ice cream, roll in crumb mixture until well coasted, pressing coating into ice cream. Wrap in aluminum foil and freeze for 5 hours. Heat oil to 450 degrees. Unwrap each ball and fry in hot oil VERY BRIEFLY, about 2 seconds. Place in dessert dish, decorate with toppings, whipped cream and a cherry. Serve immediately


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Green Tea Soy Ice Cream Serves 4 480 ml Soy milk 3 Teaspoons matcha ( powdered Green tea ) 240 ml Maple syrup 50g Castor sugar A few drops vanilla essence 310g Silken Tofu 2 Teaspoons vegetable oil 1. Put the soy milk in a saucepan and bring to a boil. Lower the heat to medium and put in the green tea powder, maple syrup, castor sugar, and vanilla essence. Stir to mix, then simmer for 3-4 minutes. Add the vanilla essence and turn off the heat. 2. Bring a pan of water to the boil. Immerse the tofu in the boiling water, turn the heat to medium, and simmer for 2 minutes. Drain and cool completely. Using a food processor, blend the tofu with vegetable oil and the soy milk mixture until smooth. 3. Transfer the mixture to a bowl, cover, and refrigerate until cold. Blend once again in a food processor and place in a freezer tray. Freeze for two hours, then mix again. Repeat this process once more to ensure the finished ice cream has a smooth texture.

- posted by Mizuki Z.

Ice Cream in a Baggie Put in a sandwich-size Zip-Loc bag and "zip" closed: 1 tablespoon sugar 1/2 cup milk or half & half 1/4 teaspoon vanilla Put in a gallon-size Zip-Loc bag and zip closed: 2 T. rock salt (baking aisle in grocery) the filled and zipped sandwich bag from above ice cubes to fill bag about 3/4 full Shake and roll filled bag over and over until frozen (about 15-20 min.) YUMMY!! As the ice melts it does leak a little so do outside.

- posted by Nan R.

Ice cream recipes first appear in 18th century England and America. A recipe for ice cream was published in Mrs. Mary Eales's Receipts in 1718.

The earliest reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877.

Ice cream was introduced to the United States by Quaker colonists who brought their ice cream recipes with them.

Low-Carb

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Picnic Oven-Fried Chicken from Eating Well magazine 1/2 cup buttermilk 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon hot sauce, such as 2 1/2-3 pounds chicken*, skin removed 1/2 cup whole-wheat flour 2 tablespoons sesame seeds 1 1/2 teaspoons paprika 1 teaspoon dried thyme leaves 1 teaspoon baking powder 1/8 teaspoon salt, or to taste Freshly ground pepper to taste olive oil cooking spray Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade). Spray chicken pieces with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes. * Boneless, skinless chicken can be used but adjust the cooking time to approx. 20-35 minutes (check first at 20 minutes then adjust from thereafter, checking every 5 minutes or so). Nutrition Facts per Serving Calories: 227 Fat. Total: 7g Protein: 34g Carbohydrates, Total: 5g Fat, Saturated: 2g Fiber: 1g Cholesterol: 130mg Sodium: 263mg % Cal. from Fat: 28%


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Protein Cheese Bread 2 carbs per slice when cut into 10 slices. 2/3 cups soy flour 2/3 cups whey powder (found in health food stores) 1 teaspoon baking powder 4 eggs 2 tablespoons sour cream, cream cheese or ricotta cheese 2 tablespoons olive oil or melted butter 1-2 cups shredded cheese (cheddar, Swiss, mozzarella, parmesan, or whatever you have) Mix all ingredients together and pour into well greased loaf pan. Bake in preheated 275 degree oven for one hour. Test with knife or toothpick for doneness, you should see moist crumbs clinging to your tester but not wet crumbs. If the outside of your loaf is getting too brown you can cover the top with aluminum foil or if the sides and bottom are getting too brown. Take the loaf out of the oven. Let cool completely and then toast each slice before using. Carb count is per square when foccacia is cut into 9 squares. Crust is 1 carb. Variations:

4-8 slices crisply cooked crumbled bacon and 1/4 teaspoon black pepper 1/4 - 1/2 cup chopped, sliced or whole black or green olives, use parmesan or mozzarella cheese 1 tablespoon fresh herbs, or1 teaspoon dried herbs

Preheat oven to 350 degrees. Make 1 batch of Protein Cheese Bread. Spread the batter in a greased baking sheet that has a lip. Brush top of bread with olive oil. Sprinkle with one choice from the toppings listed below or up to one from each group. If you choose more than that you're starting to make a pizza instead of foccacia.

Herbs, fresh, chopped rosemary (1 tablespoon = 0 carb) sage (2 tablespoons = .2 carb) parsley (2 tablespoons = .5 carb) basil (1/4 cup = .4 carb) oregano (1 tablespoon = .7 carb) cracked black pepper (0 carbs) poppy seed (2 tablespoons = .5 carb)

Vegetables

raw onion, chopped (works really well with sage) (1/2 cup = .6 carb) carmelized onion, sliced (also works well with sage) (1/2 cup = 1.2 carb) garlic, chopped or minced (1 tablespoon = .3 carb) sun dried tomatoes, slivered (1/2 cup = 2.7 carb) olives, sliced or chopped (10 large = .3 of a carb)

Cheese (use sparingly or you'll end up with a pizza)

feta cheese, crumbled(4 ounces = .4 carb) blue cheese, crumbled (4 ounces = .3 carb) parmesan cheese, grated (2 ounces = .2 carb)

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Bake crust for 10-15 minutes until a toothpick inserted in center of crust comes out clean. Watch carefully to make sure crust doesn't get too browned. If you're using cheese on your foccacia sprinkle on after bread is baked. Broil until melted. Bacon Muffins Neutral 1.5 carbs per muffin These muffins don't really have bacon in them but the pork rinds give them a bacony flavor. This recipe gives you 16 muffins - way more than you'll need for dinner. Slice each leftover muffin into 4 rounds and use for sandwiches. The amount of pork rinds is small enough to mix with a Starch. Lightly oil 16 muffin tins. Roughly grind in food processor pork rinds to equal 1 cup ground Add to bowl and mix for 2 minutes: 1 cup soy flour; 1 cup tofu, crème fraiche, sour cream, or yogurt (add .3 carb if using tofu or soy yogurt); 2 tablespoons softened or melted butter; 1/2 teaspoon baking powder; 1 large egg; 1 teaspoon sea salt (1/2 teaspoon black pepper) Fill muffin tins half full of batter, putting a little water in any empty tins. Bake for 20-25 minutes until tester comes out clean. Let muffins cool for at least 5 minutes then remove from tins. Cheddar Crisps Preheat the oven to 400 degrees. This recipe works best using extra sharp Cheddar or good quality Swiss cheese. Combine with a pastry blender or the tips of your fingers until a dough is formed 1 cup cheese, grated; 4 tablespoons butter, cut into small pieces; 1-1/4 cups soy or nut flour Knead for 1 or 2 turns. Chill until firm. Separate the dough into three equal pieces. Roll out each piece as thin as possible, on a floured board. Cut into strips 2-3-inches long and 3/4-inch wide (or cut into any shape you like that's approximately the same size). Bake for approximately 5 minutes, watching closely to see that they don't brown. Store loosely covered, unrefrigerated. Spicy Cheese Crisps

Entire recipe is 10 carbs. Cream 1/2 cup butter, room temperature Stir in 1/2 cup cheese, grated Add and mix well, using your fingertips 3/4 cup soy flour It should look like coarse cornmeal. Add and mix well 1/4 teaspoon cayenne; 1/8 teaspoon sea salt On a very lightly floured board form the mixture into two long, thin rolls, 1 to 1-1/2 inches in diameter. Wrap each roll in plastic wrap or foil and chill until firm, one to two hours. They can be stored in the fridge longer or frozen until ready to bake. When you're ready to bake, preheat the oven to 350 degrees. Cut each roll into slices about 1/4-inch thick. Place the slices, edges not touching, on ungreased baking sheets and bake for 5 - 10 minutes until brown around the edges and dry in the middle. Serve immediately, or let cool and store in an airtight container.


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Rolled Chicken Breasts 1 pkg boneless chicken breasts (any size pkg is ok). Cooked sliced ham Sliced Swiss Cheese Bacon Thin breasts out with a mallet. Get them to about ½ inch thick. (Put a piece of plastic wrap over the one you’re beating up, unless you like to have a bunch of “chicken stuff” splashing around your kitchen.) Lay breast flat on a plate. Fill with one slice cooked ham and 1 slice Swiss cheese. Roll up. Wrap a strip of bacon around rolled breast. Use 2 tooth picks to hold it on. Bake at 375 for 20 minutes. Check with knife to see whether it is done. It will probably be necessary to cook another 5 minutes. Don’t overcook! This is not solid chicken! The chicken is only a series of thin strips


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Adriatic Ravioli Ingredients:

1 lb asparagus -- fresh 1 lb cheese ravioli -- small frozen 5 TB butter -- or margarine 1 lg red bell pepper -- seeded and cut into thin 2-inch-long strips (1 cup) 1/2 lb mushrooms -- thinly sliced (about 2 cups) 4 lg garlic cloves -- peeled and minced 3 TB unbleached white flour 2 1/2 c milk 1/4 ts salt 1 ts paprika -- plus additional for garnish 1 TB Dijon mustard 1/4 c fresh basil -- chopped 1/2 c Romano cheese -- (2 ounces) finely grated Pepper Finely grated Parmesan cheese for serving

Instructions: Put a large pot of water on to boil. Snap off and discard the tough asparagus ends and cut the stalks into 1-inch pieces. You will have about 3 cups of asparagus. Steam until barely tender 6 to 8 minutes and set aside. Begin cooking the ravioli stirring occasionally. Melt 1 tablespoon of the butter in a skillet over medium heat. Sauté the red pepper mushrooms and garlic until tender 3 to 4 minutes. Remove the pan from the heat. Melt the remaining 4 tablespoons butter in a large heavy saucepan over medium heat. Whisk in the flour and let it cook for a minute or two. Slowly pour in the milk whisking constantly until thickened about 3 to 5 minutes. Add the salt paprika mustard basil Romano cheese and pepper to taste stirring until the cheese is melted. Reduce the heat to very low and stir in the sautéed vegetables. When the ravioli is tender and begins to float after about 10 to 12 minutes drain it well and transfer it to a large serving bowl. Pour on the sauce and toss gently. Garnish with paprika and serve with Parmesan on the side.


The Chinese are on record as having eaten pasta as early as 5,000 B.C.

Cooked al dente (al-DEN-tay) literally means "to the tooth," which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.

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Baked Ziti with Spinach and Tomatoes * 3/4 lb. hot ground soy * 1 medium onion, chopped * 3 large garlic cloves, chopped * 1 28-oz. can diced peeled tomatoes * 1/4 cup pestoli * 2 tbsps. olive oil * 1/2 cup basil leaves * 2 tbsps. crushed garlic * 10 ozs. ziti or penne pasta (about 3 cups), freshly cooked * 8 cups ready-to-use spinach leaves (about 2/3 of 10.oz. package) * 6 ozs. mozzarella cheese, cubed * 1 cup grated parmesan cheese (about 3 ozs.) To prepare basil pesto: Chop 1/2 cup basil leaves, add 2 tbsps. crushed garlic and 2 tbsps. olive oil. Mix in blender. Heat heavy large saucepan over medium-high heat. Add soy, onion, and garlic and saute until soy is cooked through, breaking up soy with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat oven to 375°F. Lightly oil 13 x 9-in. glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup parmesan cheese over. Bake until sauce bubbles and cheese melt, about 30 minutes.


"Easy Tubetti" 14 oz. tubetti 3 eggs - beaten 4 oz. butter grated Parmesan cheese parsley, chopped. Salt and pepper Cook the tubetti in boiling, salted water until they are "al dente", drain. Melt the butter in a medium size skillet, add the beaten eggs, a pinch of salt, the tubetti, grated Parmesan cheese, and a dash of pepper. Mix well. Cook over a very low flame until the eggs start to set, stir again, top with a sprinkling of parsley and serve hot.


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Fettuccine with Tomato cream sauce Ingredients 1 tablespoon butter or margarine 1/4 cup minced onion 1/8 teaspoon red pepper flakes 1 can (14 oz.) whole tomatoes 1/4 teaspoon salt 1/3 cup heavy or whipping cream 1 package (9 oz.) fresh fettuccine noodles 1/4 cup fresh basil leaves Freshly grated Parmesan cheese Directions Melt butter or margarine in a large skillet over medium-low heat. Add onion and red pepper flakes; cook until softened, about five minutes. Add tomatoes and salt; cook over high heat, crushing tomatoes with a spoon, until almost all liquid has evaporated, eight to 10 minutes. Stir in cream and bring to a boil; boil for one minute. Meanwhile, cook fettuccine according to package directions and drain. Toss fettuccine with sauce and basil in large serving bowl. Serve with Parmesan cheese. Suggestions Pair this tasty pasta with garlic bread for extra zip.

- posted by Yoko H.

Gnocchi This recipe was passed down to me from my grandma who learnt it from my grandfather's family when they were first married. It's easy but does take awhile to prepare :o) 4 cups Ricotta cheese or boiled potato (either/or - both are good and very different, I usually use the ricotta) 2 eggs 4 cups of flour (about) In a large bowl combine cheese and eggs and mix together. Add the flour, cup by cup, mixing each time until you reach the preferred consistency of dough. Basically want it the consistency of bread dough. On a floured cutting board, roll out a fistful chunk of the dough into a long string - about as think as a quarter's diameter. Cut the strip into inch long pieces. With each piece lightly touch your pointer finger into the center, lightly depress and pull finger back - basically you depress the center giving the gnocchi its characteristic shape and allowing the thicker center to cook thoroughly. Place the rolled gnocchi onto a floured plate until you are finished cutting and rolling the remaining dough. Drop the pasta into a pot of already boiling water handfuls at a time. When they float they are done. Drain them or strain them out depending on how big your pot is and enjoy with good Italian sauce, meatballs, sausage, etc. Serves: 5-6 Tip: you'll use LOTS of flour while rolling out the dough on the cutting board and your hands - the dough is very sticky.

- posted by Gina D.

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Linguine with Prosciutto and Gorgonzola Serves 4–6

1 pound of fresh linguine 1 TB extra virgin olive oil 2 shallots, peeled and thinly sliced One 1/4 inch-think slice of prosciutto, julienned 1/2 cup drained, oil-packed, sun-dried tomatoes crushed red pepper to taste Kosher salt and freshly ground pepper to taste 3/4 cup chicken stock 1/4 lb Italian Gorgonzola finely chopped flat-lead parsley

In a large pot of boiling, salted water, cook the linguine about 2 minutes, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, cover partially and keep warm. Meanwhile, heat the oil in a large skillet. Add the shallots and cook over moderate heat for about a minute. Stir in the prosciutto and sun-dried tomatoes. Season with crushed red pepper, salt and pepper and cook for 5 minutes. Add 1/4cup of the chicken stalk and stir up any brown bits clinging to the bottom of the pan. Pour the sauce over the pasta and toss well. Add the remaining 1/2 cup chicken stock and the Gorgonzola to the skillet and stir over moderate heat until creamy. Strain the sauce over the pasta; add the parsley and toss, adding some of the reserved cooking liquid if the pasta seems dry. Serve all at once.


Mushroom Pasta Scampi (shrimps) 8 ounces Linguine (uncooked) or favourite pasta 3 tbsp. olive oil 1 pound sliced fresh white mushrooms 1 tbsp. chopped garlic 1 pound peeled and deveined uncooked large shrimp 10 ounces trimmed and torn fresh spinach 1/4 cup grated Parmesan cheese 1/4 tsp. crushed red pepper Cook Linguine according to package directions; drain pasta reserving 1/2 cup pasta water; set aside. Meanwhile, heat olive oil in a large skillet. Add mushrooms and garlic; cook and stir until tender and mushroom liquid is almost evaporated, about 5 minutes. Add shrimp; cover and cook until shrimp is almost cooked through, about 5 minutes. Stir in spinach and 1/2 cup reserved pasta water; cover and cook until spinach is wilted, about 1 minute. Place pasta in a bowl; stir in mushrooms and shrimp mixture, Parmesan cheese and red pepper; toss to combine. Season with salt, if desired. YIELD: 4 Portions

- posted by Danielle S.

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Oven-Baked Ziti with Cheeses * 2 tbsps. Oil * 1 onion, chopped * 2 large garlic cloves, chopped * tsp. fennel seeds (optional) * 1/3 cup tomato paste * 1 8-oz. can tomato sauce * 1 cup water * 1 tsp. dried oregano, crumbled * 1/2 cup grated parmesan cheese * 1 15-oz. container ricotta cheese or cottage cheese * 1 egg * 8 ozs. mozzarella cheese, grated * 12 ozs. fresh cooked ziti or other macaroni Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and fennel seeds and saute until translucent, about 5 minutes. Mix in tomato paste and cook 1 minute. Add tomato sauce, water and oregano. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Preheat oven to 450°F. Butter 9 x 13-in. glass baking dish. In medium bowl combine ricotta (or cottage) cheese and egg. Reserve 1/4 cup mozzarella cheese for topping. Add remaining mozzarella to ricotta cheese mixture and blend. Season with salt and pepper. Mix 1/4 cup parmesan cheese with pasta. Combine all ingredients. Top with remaining cheese. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through, about 30 minutes. Makes 6 servings.


Pasta Fagioli (delicious) 1 carrot; chopped 1 onion; chopped 1 rib celery; chopped 4 strips bacon; chopped 1 clove garlic; chopped 1 tablespoon olive oil 1 can tomatoes; chopped (28 oz.) 1 can chicken broth; not condensed 1 1/2 cup water 1 can white beans; (19 oz.) 2 tablespoon parsley; chopped 1/2 cup ditalini pasta; cooked In a large pot, sauté carrot, onion, celery, bacon and garlic lightly in olive oil. Add tomatoes, water and broth. Simmer for 1/2 hour. Add parsley, beans and pasta. Heat through.

- posted by Danielle S.

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Pets

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Alexander's Vegie Thins Dog Biscuit Treats 1 1/4 cups flour 1/4 cups dry milk powder 2 tablespoons dry milk powder (+ more) 1 vegetable cube -- or packet 1/4 cup boiling water 2 tablespoons boiling water (+ more) 1/4 cup safflower oil 1 teaspoon brown sugar not packed 1/4 cups carrots, shredded or ground 1/2 egg or egg substitute Additional flour for dusting Preheat oven 300 F. Dissolve veggie cube or packet in the boiling water.Mix dry ingredients; mix wet ingredients separately, except egg. Pour wet ingredients into dry; mix lightly. Add a well in the center and add the egg. Mix. Place dough on a lightly floured surface, sprinkle a little flour on top. Roll out to not more than 1/8". To avoid dough sticking to rolling pin, sprinkle a little flour on top of dough. The key is not to use too much flour. They will puff up otherwise. Cut out shapes with a cookie cutter. Place on ungreased cookie sheet. Bake 15 minutes; turn them over and bake another 10 minutes. Cool on wire racks. Store in an airtight container.


Bacon Flavored Dog Biscuit Treats 5 cups Whole wheat flour 1 cup Milk 2 Eggs 10 tablespoon bacon fat 1 pinch Onion or garlic powder 1 teaspoon Salt 1/2 cup Cold water 1 tablespoon Vegetable oil to grease pan Preheat your oven to 350 degrees. Grease cookie sheets. Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. Bake biscuits for 35 to 40 minutes. Let them cool, then store in an airtight container. Yield: 40 dog biscuits


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Homemade treats for pups (and persons) 2 cups whole wheat flour 1/2 cup cornmeal 2/3 cup beef broth from bouillon 1/2 cup peanut butter 6 tablespoons vegetable oil 1 tablespoon molasses 1 egg Preheat your oven to 350° F. Mix the dry ingredients in one bowl: whole-wheat flour and cornmeal. Then mix the wet ingredients in another bowl: beef bouillon, peanut butter, vegetable oil, egg, and molasses. Combine the wet and dry ingredients into one mixing bowl. Now knead and fold with a wooden spoon until well blended. Roll out the dough on a cutting board, making a large roll of dough. Slice off pieces in sizes appropriate to your doggie, and place them on a greased baking pan. Bake at 350° F for 35 minutes.


Storing Dog Treats In general you should store dog treats the same way you would homemade people cookies. That being said, there are two main variables that determine storage time - the amount and type of fat in the recipe and your local weather conditions. If your recipe uses fats such as butter, or meat bits or juices then it will be more prone to rancidity than a recipe that uses some vegetable oil or shortening. Your treats may mold or spoil much faster in humid or very hot climates. Refrigeration and Freezing - Refrigeration will prolong the life of more fragile dog treats. Make sure to store in a tightly sealed container or zip lock bag. You can also freeze most treats in zip lock freezer bags. Allow to thaw completely before use.


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A Piece of the Tropics Pie 1 (8 ounce) can crushed pineapple, with juice 1 cup sugar 1 cup light corn syrup 2 1/2 tablespoons all-purpose flour 1/2 cup flaked coconut 1/2 cup chopped macadamia nuts 1/2 cup chopped maraschino cherries 3 eggs, beaten 1 teaspoon vanilla extract 1 (9 inch) unbaked deep dish pie crust 1/4 cup butter, melted Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter. Bake loosely covered with foil for 30 minutes in the preheated oven. I like to sit my pie on a cookie sheet or something in case of spillage. Remove foil, and continue baking 30 minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving.


Apple Crumb Pie 1 (9 inch) pie crust 4 Granny Smith apples, peeled and sliced 2/3 c. packed light brown sugar 2 tbsp. flour 1 tsp. cinnamon 1/2 tsp. nutmeg Crumb topping* In large bowl, combine apples, with sugar, flour, cinnamon, and nutmeg. Place in pie shell. Sprinkle crumb topping over top. *In small bowl combine 3/4 cup flour, 1/2 cup light brown sugar and 1/3 cup softened butter. Bake at 400 degrees for 60 to 70 minutes. Place on foil in oven. Cover pie loosely with piece of foil halfway through baking to prevent over browning.


Pie has been around since the ancient Egyptians.

The early pies were predominately meat pies.

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Cherry Chocolate Pie This is a favorite around our house. I cheat and use Pillsbury's refrigerated pie crusts, but you can certainly make your own if you wish. Place an unbaked pie crust into pie pan, flute edges & add ¼ cup finely chopped almonds. Bake pie crust at 450 for 6-8 minutes or until golden brown. Remove & let cool slightly. Add 1 & ½ oz semi sweet chocolate and 3T butter (triple recipe for chocolate lovers). Melt gently in microwave until pouring consistency. (Use LOW power! Chips will look solid, but will blend easily when you stir them with a spoon.) Add to bottom of pie crust. Pour two cans of cherry pie filling over nuts/chocolate. Bake at 350 for 35 minutes or until bubbly.


Double-Crust Rhubarb Pie 1 cup Sugar 2 tablespoons all purpose flour 1/2 teaspoon ground cinnamon 2 eggs 4 cups chopped fresh or frozen Rhubarb In a Large bowl, combine the sugar, flour and cinnamon. Add eggs, whisk until smooth. Gently stir in Rhubarb. Line a 9" or 8" ( Which ever your want) with bottom pastry: add the filling, dot with butter. Roll out the remaining pastry for the top lace over the filling. Trim and seal and flute the sides, cut slits on the top Bake at 400 degrees for about 45- 50 mins or until crust is golden brown, cool on wire rack Store in Ref. Note: if using frozen rhubarb, measure while still frozen, then thaw completely. Drain in a colander, but do not press the liquid out. Hope you enjoy! My mom's favorite recipe.

- posted by Leslie D.

According to a 2004 survey of 800 people by Crisco® and American Pie Council, one out of four Americans prefer apple pie, followed by pumpkin or sweet potato (17 percent), anything chocolate (14 percent), lemon meringue (11 percent) and cherry (10 percent).

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Florida Key Lime Pie A very easy recipe; I found this on a postcard from our FLA/cruise trip. 4 egg yolks 1 14 oz can sweetened condensed milk (NOT evaporated milk) 3 oz Key Lime juice 1 graham cracker pie crust Combine egg yolks with sweetened condensed milk. Mix well. Slowly add Key Lime juice and stir until filling is smooth and creamy. Pour into graham cracker pie crust. Bake in 350°F oven for 10 minutes. Let cool a bit then place in refrigerator to chill. Serve chilled topped with whipped cream. Notes: Here's a webpage that has tips and recipes on what to do with leftover egg whites: http://www.gourmetsleuth.com/leftovereggwhites.htm I also just read about a company that packages just egg yolks (like just egg whites) but can't for the life of me remember where I saw it. Key Lime juice can be bought online or your local BevMo or Williams-Sonoma may have it.


There are more than 600 pasta shapes produced worldwide.

In the 13th century, the Pope set quality standards for pasta.

Pie Crust Tips:

Make sure the shortening is chilled. It will make the pastry easier to work with and will give you a flakier and more tender crust.

Chill the dough for about an hour before rolling to help prevent sticking.

Prepare your crust ahead of time—it keeps for about three days in the refrigerator and three months in the freezer.

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Fresh Pineapple Tart Recipe From Pillsbury: Fast and Healthy Cookbook Produce Pointers: Picking Pineapples To choose a pineapple, close your eyes and smell. The sweetest pineapples have the sweetest aroma, and that's the single best predictor of flavor. A pineapple's sweetness doesn't continue to develop after the fruit is picked. Choose large, plump pineapple with bright color, fresh green leaves with no soft spots, decay on the bottom or fermented odor. Pineapples are available year round, but the best prices can be found between April and June. Preparation Time: 25 minutes Ready in 40 minutes Makes 8 servings 6 soft coconut macaroon cookies (about 5 ounces) 1/4 cup unseasoned bread crumbs 1 egg white, slightly beaten 1/2 cup granulated sugar 3 tablespoons cornstarch 3 cups chopped fresh pineapple (from 1 1/2 pineapples) OR drained canned crushed pineapple in unsweetened juice 1 tablespoon lemon juice 1). Heat oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with removable bottom with nonstick cooking spray. 2). Place cookies in food processor bowl with metal blade; process 10-15 seconds or until fine crumbs form. (There should be about 1 1/3 cups crumbs). Add bread crumbs; process until mixed. Add egg white; mix well. Press mixture in bottom and up sides of sprayed pan to form crust. 3). Bake at 400 degrees F (200 degrees C) for 7 to 9 minutes or until golden brown. Place in refrigerator until cooled. 4). Meanwhile, in a medium saucepan, combine sugar and cornstarch; mix well. Add pineapple and lemon juice; blend well. Cook over medium-high heat for about 5 minutes or until mixture thickens, stirring constantly. Place saucepan in pan of cold water; stir 2-3 minutes or until cooled. 5). Pour pineapple mixture into cooled baked crust. Place in freezer for 15 minutes or until set. Store in refrigerator. Makes 8 servings. Nutrition Information Per Serving -- Serving Size: 1/8 of the pie

Calories: 190 Calories from fat: 25 Total Fat: 3 grams Saturated Fat: 2 grams Cholesterol: 0 mg

Sodium: 80 mg Total Carbohydrates: 38 grams Dietary Fiber: 1 gram Sugars: 29 grams Protein: 2 grams

Vitamin A: 0 percent Calcium: 0 percent Vitamin C: 10 percent Iron: 4 percent

Dietary Exchanges: 1 starch, 1 1/2 fruits, 1/2 fat OR 2 1/2 carbohydrates, 1/2 fat


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Mini S'mores Hand Pies Crust 1 box Pillsbury® refrigerated pie crusts, softened as directed on box ½ cup graham cracker crumbs (8 graham cracker squares, finely crushed) ¼ cup sugar 3 tablespoons butter, melted Filling ½ cup marshmallow creme 2 tablespoons cream cheese, softened (1 oz) 2 tablespoons sugar ½ cup chocolate chips Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator. Makes 10 pies


The Best Piecrust 2-1/2 C. flour 1 tsp kosher salt 1-1/2 tsp sugar 2 sticks very cold butter, chunked 1/4 to 1/2 C. very cold water Place everything but water into food processor. Pulse until butter is cut in thoroughly. In a small, slow stream, pour water into FP while processing. Stop when dough starts to hold together. If dough does not keep its shape when squeezed in the hand, add a touch more water. Turn dough out, onto wax paper, shape into 2 discs, refrigerate. Makes 2 8-10 in., one-crust pie, or 1 8-10 in. double crust pie


Two Minute Hawaiian Pie 1 (20-ounce) can crushed pineapple in syrup, undrained 1 (6-serving) package instant vanilla pudding and pie filling 1 (8-ounce) container sour cream 1 (9-inch) prepared shortbread pie crust 1 (8-ounce) can sliced pineapple, drained and halved

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8 maraschino cherries, drained 2 tablespoons sweetened flaked coconut In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut. Cover and chill at least 2 hours before serving. Serves: 6


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Basic Pork Rub This classic pork rub is perfect for smoked pork roasts. This rub recipe is a particular favorite for pulled pork. INGREDIENTS:

1/4 cup black pepper 1/4 cup paprika 3 tablespoons sugar 2 tablespoons salt 2 teaspoons dry mustard 2 teaspoons cayenne

PREPARATION: Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.


Bourbon Pork Roast 3 lbs. pork roast 2 tablespoons lemon juice 2 tablespoons brown sugar 1 tablespoon flour 1 teaspoon paprika 1/2 teaspoon salt ground black pepper 1/4 cup water 1/8 cup cooking sherry chopped parsley 1 bay leaf 1/4 cup bourbon Place the pork roast fat side up in a roaster. Rub the roast with lemon juice. Mix together the brown sugar, flour, paprika and salt. Rub this mixture all over the roast. Generously sprinkle with ground black pepper. Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast. Place a bay leaf in the pan and sprinkle the roast with parsley. Baste heavily and often. After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast. Bake approximately 2 1/2 hours or 45 minutes per pound. I was impressed when I tasted this from a friend’s wife so I got the recipe.

- posted by Bill C.

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CHINESE B B Q PORK 3 lb. pork tenderloin 1/4 c. sherry 1/2 tsp. salt Pepper 1 clove garlic, crushed 1/2 tsp. ginger 1/2 c. soy sauce 1/4 c. sugar 1 tsp. salt 1 tsp. food flavoring Marinate 2 hours. Turn and baste a few times. Bake at 375 degrees on rack for 1 hour, basting several times. Cool and slice thin. Serve with side dish of ketchup, hot mustard, sesame seeds to dip tenderloin in.


Dixie Pork Chops 8 center cut pork chops (medium thickness) 1/2 teaspoon salt 1/2 teaspoon sage 4 cored tart apples, sliced into rings 1/4 cup brown sugar 2 tablespoons flour 1 cup hot water 1 tablespoon vinegar 1/2 cup seedless raisins Preheat oven to 350 F Degrees Brown the pork chops in small amount of fat in a skillet and sprinkle with salt and sage. Place in a casserole dish and top with the apple rings. Sprinkle with brown sugar. Add flour to the remaining fat in the skillet and blend. Add the water and vinegar and cook until thick, stirring constantly. Add the raisins to the vinegar mixture and then pour over chops. Bake for 1 hour.


Governor's Pork — The Forest Retreat This recipe was created by a friend of a friend of mine, for the Governor of Kentucky, when he visited her restaurant. Sorry there's not any exact measurements for parts of the recipe, but I've made it and it was incredibly delicious. I think you'll enjoy it. I personally liked the juices that the pork roast created, better than I did the cherry sauce.

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1 boneless pork loin dry mustard ground all spice dash ground ginger garlic powder ground cloves salt & pepper. Sprinkle roast liberally with the spices. Roast at 350 degrees about 45 minutes until fat and spices are browned and slightly crusty. Lower temperature to 300. Add 1" of water, cover tightly with foil. Let cook until tender, about 20 minutes or so. Serve with cherry raisin sauce. Cherry Raisin Sauce 3 cups apple juice ½ cup white raisins ½ cup dark raisins ½ cup dried cherries 2 tbls cherry Kirsh cornstarch to thicken Bring all ingredients except cornstarch and Kirsh to boil. Simmer until fruits puff. Thicken with a cornstarch/Kirsh slurry. Serve warm


Lean Pork chops w/cranberry/PORT/& Rosemary sauce This dish turned out "French restaurant good" and yet was quite simple to make. 4 1 inch thick lean trimmed Pork rib chops (boneless) 2 3/4 tsp. minced FRESH rosemary, (divide 1 tsp & 1 3/4 tsp) 2 Tb butter 3/4 cup low-salt chicken broth 3/4 cup tawny Port 1 cup (left over) cranberry sauce (with or without cranberries) Sprinkle pork chops with a dash of salt & pepper (if desired), and 1 tsp Rosemary. Melt butter in heavy large skillet over medium heat until it begins to brown. Add pork chops & cook (not fry) until browned and cooked through - about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 tsp rosemary to the same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce the heat to low/medium and simmer until sauce is thickened, about 7 minutes. Season sauce as desired (I added a little savory, but no salt nor pepper), spoon over pork chops and serve.

- posted by OleGreyMike K.

Pork Chops in Beer 8 pork chops 1 can (14-ounce) catsup 3/4 cup brown sugar 1 bottle beer Preheat oven to 250 F degrees

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Mix the catsup, sugar and beer together and place in a baking dish. Place the chops on top. Bake uncovered oven for about 1 1/2 hours. If chops start to brown to fast cover with foil.


Pork Dumplings 100 (3.5 inch square) wonton wrappers 1 3/4 pounds ground pork 1 tablespoon minced fresh ginger root 4 cloves garlic, minced 2 tablespoons thinly sliced green onion 4 tablespoons soy sauce 3 tablespoons sesame oil 1 egg, beaten 5 cups finely shredded Chinese cabbage In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.


Pork Calorie Chart:

Pork is the world’s most widely eaten meat.

Cut Calories Tenderloin 120 Boneless Top Loin Chop 147 Boneless Top Loin Roast 147 Center Loin Chop 153 Center Rib Chop 158 Bone-In Sirloin Roast 173

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Almond-Turkey Bake 4 ounces shredded Cheddar 1 tablespoon flour 1 cup slivered almonds, toasted 3 cups cooked chopped turkey 1 1/2 cup celery slices 1 tablespoon lemon juice 1 cup mayonnaise 1/2 teaspoon poultry seasoning 1/4 teaspoon salt 1/8 teaspoon red pepper 1 Pastry for 2-crust 9 inch pie Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish. Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds. Bake at 400 degrees for 30-35 minutes


Artichoke Chicken 1 (15 ounce) can artichoke hearts, drained and chopped 3/4 cup grated Parmesan cheese 3/4 cup mayonnaise 1 pinch garlic pepper 4 skinless, boneless chicken breast halves Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear. Servings: 4


Cashew Crusted Chicken 1 (12 ounce) jar apricot preserves 1/4 cup prepared Dijon-style mustard 1 teaspoon curry powder 4 skinless, boneless chicken breast halves 1 cup coarsely chopped cashews Preheat oven to 375 degrees F (190 degrees C).

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Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth. Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken. Makes 4 servings


Chicken A La King This one was delicious I just wanted to keep eating and eating it. I used rice but probably will try it over biscuits next time. Hearty and comforting, Chicken à la King goes equally well over pasta or rice. A healthy alternative to fried chicken. Preparation Time: 20 mins. Cooking Time: 15 mins. 3 tablespoons butter or margarine 1 cup (about 3 ounces) sliced fresh mushrooms 1/4 cup chopped green bell pepper 1/4 cup chopped onion 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon paprika 2 cans (12 fl. oz. each) CARNATION Evaporated Milk 3 large egg yolks, beaten 2 cups cooked, chopped chicken breast meat 2 tablespoons diced pimiento (optional) 2 tablespoons dry sherry (optional) 8 refrigerated biscuits, prepared according to package directions MELT butter in large skillet over medium heat. Add mushrooms, bell pepper and onion; cook, stirring occasionally, for 1 to 2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. WHISK 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken, pimiento and sherry. Heat through. SERVE immediately over hot biscuits. Serving Size: 4

- posted by Samantha F.

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Chicken Toscana with White Beans From The Whole Foods Market Cookbook Serves 6 Delicate chicken soaks in the flavor of fresh puréed aromatic herbs, which releases intense flavor and aroma when sautéed. Pull the tender herb leaves from the oregano, tarragon, basil, and rosemary stalks before pureeing. The natural starch of the white beans will lightly thicken the sauce. This dish can be enjoyed hot from the pan, at room temperature or chilled the day after cooking. It also makes a flavorful sandwich filling stuffed into a loaf of semolina bread and drizzled with extra-virgin olive oil. Toscana Marinade

1/3 cup extra-virgin olive oil 3 cloves garlic, minced (11/2 tsp) 1/8 cup lemon juice 4 sprigs fresh oregano leaves 4 sprigs fresh tarragon leaves 4 sprigs fresh basil leaves 4 sprigs fresh parsley 2 sprigs fresh rosemary freshly ground pepper to taste

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes 1/8 cup olive or canola oil 1/2 medium red onion, thinly sliced 1-1/2 cups cooked white cannellini beans sea salt, to taste ground pepper, to taste To prepare the Toscana Marinade: In the bowl of a food processor or blender, place the olive oil, garlic, lemon juice, leaves of oregano, tarragon, basil, parsley, rosemary, and the pepper. Blend all ingredients well until a smooth bright green paste is formed. You may add a few spoonfuls of water to help this process if the mixture looks too thick. You may also make the marinade using an immersion blender. Marinate the cubed chicken in the refrigerator with the Toscana marinade for at least 2 hours, or overnight if possible. Heat the olive oil in a large pan over moderate heat until hot, about 2 minutes. Add the cubed chicken, and allow to brown lightly without stirring initially. Begin turning the chicken after 3 minutes, and add the onion. Sauté for 2 minutes, until the onion begins to soften. Add the white cannellini beans, and continue to cook for 2 minutes longer, until the chicken is cooked through and a light sauce forms around the chicken pieces. Season with the salt and pepper.


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Chile Mustard Chicken Ingredients: 4 chicken cutlets 4 tbs. extra-virgin olive oil 2 tbs. lemon juice 1/2 cup water 5 or 6 drops of tabasco sauce 4 cloves of garlic minced 2 tbs. cayenne pepper 1 tbs. parsley 1 tbs. black pepper 1/2 tsp. salt 3 tbs. dijon mustard 1 tsp. dill dried 1 jalapeno chili chopped fine (with seeds) 2 serranos chopped fine (with seeds) 1 habanero chopped fine (with seeds) Directions: Wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into chicken. make marinade by adding all other ingredients except the garlic and chilis into a casserole dish. do not refrigerate! place cutlets in marinade and cover them completely with the marinade. add minced garlic and chilis (seeds and all) onto the top off chicken and garnish with marinade. place in preheated 375 degree oven and let bake for 1/2 hour garnishing with marinade evry 10 minutes so as not to dry out the chicken. eat and enjoy!


Easy Garlic Broiled Chicken Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes

courtesy of All Recipes.com Submitted By: AVASEWELL

1/2 cup butter 3 tablespoons minced garlic 3 tablespoons soy sauce 1/4 teaspoon black pepper 1 tablespoon dried parsley 6 boneless chicken thighs, with skin dried parsley, to taste Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve. Yields: 6 servings

- posted by LadyCujo K.

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Game Hens Stuffed with Rice 2 (1 lb.) ready-to-cook Cornish game hens 2 tbsp. slivered almonds 2 tbsp. finely chopped onion 1/3 c. uncooked long grain rice 3 tbsp. butter 1 c. water 1 chicken bouillon cube 1 tsp. lemon juice 1/2 tsp. salt 1 (3 oz.) can chopped mushrooms, drained (1/2 c.) butter, melted Season game hens inside and out with salt and pepper. In a small saucepan cook onion, almonds and rice in 3 tablespoons butter for 5 to 10 minutes, stirring frequently. Add water, bouillon cube, lemon juice and 1/2 teaspoon salt. Bring mixture to boiling, stirring to dissolve bouillon cube. Reduce heat; cover and cook slowly until liquid is absorbed and rice is fluffy, about 20 to 25 minutes. Stir in drained mushrooms. Lightly stuff birds with rice mixture. Roast loosely covered 30 minutes at 375 degrees. Uncover; roast until done, 1 hour more. Brush with melted butter before roasting and during last 15 minutes of roasting. Makes 2 servings.

- posted by Bill C.

Gobblers Delight 1 package French green beans 1 can cream of celery soup 1 1/2 cup cut up cooked turkey 5 ounces water chestnuts 1/4 cup water cooked rice toasted almond slivers Drain and slice water chestnuts. Combine all ingredients except almonds. Bring to boil. Pour over rice, sprinkle on almonds.


Hawaiian Chicken 1/2 cup soy sauce 2/3 cup sherry 2 cups pineapple juice 1/3 cup sugar (Splenda) 2/3 t. garlic powder Marinate chicken breasts 36-72 hours. Grill.

- posted by Gay Orea G.

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Honey Baked Chicken

This is company good and very easy. 3 lb, fryer, cut up 1/3 c. margarine or butter, melted 1/3 c. honey 2 T. prepared mustard 1 t. salt 1 t. curry powder Arrange chicken pieces in shallow pan, skin side up. Combine remaining ingredients and pour over chicken. Bake at 350 degrees for 1 1/4 hours, basting occasionally, until chicken is tender and nicely browned. Serve with rice.

- posted by Orea D. Plum Hickory Quail Quail Fresh or Frozen (Cornish Hen works also) Plum Baby food fresh garlic shallots Sea Salt Course Ground

Liquid smoke Good olive oil Cracked Black pepper fresh Hickory Chips (Soak for a least 30 mins in water)

Mix chopped shallot, garlic, oil, couple of drops of smoke and a few twists of pepper with the birds and let marinate. Remove the birds and heat and reduce marinade with a TBS of plum or so (this will become a baste). Take the marinated quail and rub generously with plum baby food. A ready covered grill (not gas) with indirect heat placing coals on one side bird on the other works. Place with birds initially skin side up on the hot side of the grill just to sear and immediately flip to skin side down on the no coal side of the grill, add wet hickory chips to the hot coals and close the grill cover. Slow hot smoke till you can twist the leg of the bird free & juice runs clear (avoid piercing till you really need to test), baste by drizzling not brushing turn only once. Cooking time will vary as to bird type and fire. Remove the birds to rest for 5 min placing a few coarse grains of sea salt on each. This is basic and can be altered to fit number of birds

- posted by Bill C.

Quick Curry Turkey 1 package Green Peas in Cream Sauce 1 cup diced, cooked turkey 1/2 teaspoon curry powder cooked rice Cook vegetables, add curry powder. Fold in turkey. Cover. Simmer 5 min. Serve over rice. Serves 2


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Roast Lemon Chicken with Shallots and Potatoes Notes: Large roasting chickens tend to have more flavor than smaller "fryers"; many meat departments will order them. Kosher chickens larger than 4 pounds can be difficult to find. You can order them online, or you can roast two 3- to 3 1/2-pound chickens side by side in a large roasting pan (in step 3, divide half the spice mixture evenly between the two chickens). 1 chicken (6 to 7 lb.) 2 lemons (12 oz. total), rinsed 1/2 cup lightly packed fresh sage leaves 2 tablespoons olive oil 2 teaspoons paprika 1 teaspoon ground cumin 1 1/2 teaspoons salt 1/2 teaspoon pepper 4 pounds Yukon Gold potatoes (about 1 in. wide; halve or quarter if larger), scrubbed 1 pound shallots (each about 1 1/2 in. wide), peeled 1. Remove and discard giblets and lumps of fat from chicken. Rinse bird inside and out; pat dry. If desired, fold wing tips under first joint and tie drumstick ends together. Set breast side up on a V-shaped rack in an 11- by 17-inch roasting pan. Squeeze juice from half of 1 lemon, reserving remaining half. Thinly slice other lemon. 2. Starting at the neck, gently ease your fingers under chicken skin to loosen it over breast. Push 4 to 6 lemon slices and 6 to 8 sage leaves under skin. Place remaining lemon slices, reserved lemon half, and remaining sage leaves in body cavity. 3. In a small bowl, mix 1 tablespoon of the lemon juice, olive oil, paprika, cumin, salt, and pepper. Rub about half this mixture evenly over chicken. 4. In a bowl, mix potatoes and shallots with remaining paprika mixture until well combined. Distribute vegetables around chicken in pan. 5. Roast in a 425° oven, stirring vegetables after about 45 minutes (add 1/4 cup water if pan begins to scorch), until potatoes are tender when pierced and a thermometer reaches 170° when inserted through the thickest part of breast to the bone and 180° when inserted through thickest part of thigh at joint, 1 1/4 to 1 1/2 hours. (If chicken is done before potatoes, return pan with vegetables to oven and continue to cook while chicken rests in step 6.) 6. With a carving fork, lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. Arrange vegetables around chicken. Let rest in a warm place about 15 minutes. Carve chicken and serve. Yield: Makes 6 to 8 servings

- posted by Eduardo L.

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Rosemary Chicken

This is a fav at our house. I always have fresh rosemary growing, so it's easy to fix this. Nothing beats the taste of fresh rosemary (or the smell!).

Cube 2 large, skinned, boned chix breasts into bite sized pieces. Coat with seasoned flour (salt, pepper). Fry in 2-4T of butter and 2-4 T of good olive oil only until golden brown. Finely chop fresh rosemary (I use about 2-3 pieces so I end up with at least 1 Tablespoon of leaves before I chop them). Add to chicken. Add one medium onion (finely diced) to chix & rosemary, and cook until clear. Add 1 to 2 cups of white wine (depending on how much chix you use) and let it cook down by half. Add 1 cup of very strong chix broth (I use one Knorr's cube, which makes 2 cups, but only use 1 cup of water). Let it cook down by half. Add 2-4 T of cornstarch to 1 Cup of heavy cream and add to remaining mixture along with chix. Stir until thick. Adjust seasonings if necessary. Serve immediately over freshly cooked, hot linguine.


Tavern Chicken I named this recipe after a place I'd first tasted it (then went home & re-created it). It was an old tavern in NJ, where I used to live. 3-4 skinned, boned chicken breasts, trimmed of all fat 2 cups Chablis wine (Gallo white wine works great) 1 cup very strong chicken broth 1/4 cup (1/2 stick) butter 8 oz (or more, if desired) fresh mushrooms, halved or quartered salt and pepper to taste Poach chicken breasts in all ingredients, covered, for about 20 minutes (turn chicken to ensure complete cooking). Check breasts to ensure they are thoroughly cooked (no pink left inside), and remove. Keep warm. (I put mine in a bowl, cover with a plate and place the bowl inside the microwave). Raise the heat on the stock and reduce it by half. Lower heat back to a medium simmer. Measure 1 and ½ cups of heavy (whipping) cream into a bowl and add 2 T of cornstarch and mix well. Add this mixture to stock, whisking well to incorporate completely. As you whisk, turn heat up slightly until sauce begins to thicken. Taste sauce and add additional salt and pepper if necessary. Re-add chicken and lower heat back to a simmer again and cook for about 10 minutes to completely drenched chicken in sauce. Serve with an herbed white/wild rice mixture and veggies of your choice (I serve steamed baby carrots and snow peas with mine).


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Turkey Polpettone & Radicchio Salad from TV chef Michael Chiarello Patties 1 lb ground turkey 1/2 cup Progresso® Italian style bread crumbs 2 tablespoons thinly sliced green onions 1 egg yolk 2 teaspoons chopped fresh sage leaves 1 1/2 teaspoons finely grated lemon peel 1/2 teaspoon Worcestershire sauce 1 teaspoon sea salt, preferably gray salt Freshly ground black pepper 2 oz whole-milk mozzarella cheese, cut into 4 equal pieces Coating 1/2 cup Gold Medal® all-purpose flour seasoned with salt and pepper 1 cup Progresso® panko crispy bread crumbs 1 egg Olive oil for frying Heat oven to 350ºF. Place turkey in large bowl. Add remaining burger ingredients except cheese; work in gently by hand. Divide mixture into 8 equal pieces. Flatten each piece into round patty. Top 4 of the patties with a piece of cheese and then with second patty. By hand, press edges together to seal and make patties of even thickness. On separate sheets of waxed paper, place seasoned flour and panko bread crumbs. In shallow bowl, beat egg lightly. Coat patties lightly with flour mixture, next dip into egg and then coat with bread crumbs, pressing crumbs gently onto patties. Heat 10-inch ovenproof skillet over medium heat. Add enough olive oil until 1/8 inch deep. When oil is hot, add patties. Cook about 1 1/2 minutes until nicely browned, then turn and cook other sides 1 to 2 minutes or until browned. Place skillet with patties in oven; bake about 10 minutes until turkey is no longer pink in center.


Turkey Stroganoff 4 Tbsp butter 3/4 lb leftover cooked turkey meat, dark + light meat, chopped into bite sized pieces 1/2 cup finely chopped onion 1/2 pound button or cremini mushrooms, sliced 1/4 cup leftover turkey gravy 1/8 teaspoon nutmeg 2 teaspoons of chopped fresh tarragon or 1/2 teaspoon of dry tarragon 1 Tbsp of chopped fresh thyme or 1 teaspoon dry thyme (important, do not omit) 1 cup of sour cream at room temperature (can substitute plain yogurt) Salt to taste Pepper to taste 2 Tbsp chopped fresh parsley 1/2 lb egg noodles, cooked Heat a large sauté pan on medium heat. Add 1 Tbsp of butter. Add the onions and cook until

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transparent, about 4 minutes. Remove with a slotted spoon and set aside. In the same pan, melt 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg, tarragon, and thyme on the mushrooms. Add the gravy to the mushrooms, continue to cook for another minute. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a few tablespoons of water to thin the sauce. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the turkey and onions. Add salt and pepper to taste. Adjust seasonings to taste. Serve immediately over egg noodles. Garnish with a sprinkling of chopped fresh parsley. Serves 4


TIPS for Leftover Turkey Diced turkey on frybread with cheese and salsa Turkey and tomato salad, with a nice farm bread Turkey pie--fill unbaked pie shell with diced turkey, gravy, squash or green beans, & onions. Top with mashed potatoes, bake at 450 for 15 minutes.


Several poultry birds, including the chicken and the goose, were domesticated over 3,000 years ago.

The chief poultry bird is the chicken.

Proper Handling:

Always wash hands, knife and cutting board thoroughly in hot soapy water after preparing raw poultry.

Never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use.

Always marinate poultry in the refrigerator.

Do not reuse the marinade for basting purposes.

If the marinade is to be used as the basis for a sauce, bring it to a boil and boil for 2 minutes.

Do not place cooked poultry on the same plate used to transport raw poultry.

Puddings

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Bread Pudding With Whiskey Sauce 1 loaf French bread 1 quart milk* 3 eggs, beaten* 2 cups sugar 1 tablespoon vanilla extract 2 teaspoons ground cinnamon 1 cup raisins 3 tablespoons melted butter Preheat oven to 350°F. Whisk the beaten eggs into the milk. Tear bread into chunks and soak in milk and egg mixture. Crush with hands to make sure milk has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9 x 14 baking pan to coat the bottom and sides. Add bread mixture (you can sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 mins. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes (last step optional). Whiskey sauce 1 cup sugar 1 stick butter (or margarine if you insist) 1 egg, beaten 2 ounces Bourbon whiskey or Southern Comfort; rum also works well

(or for a non-alcoholic version use extract) Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor. Serves 8 * for a richer version, you can use half-and-half instead of milk and add 1 more egg. (what’s that like 1000 more calories?!)


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Cherry Bread Pudding 1 pound white chocolate, coarsely chopped 1 quart light cream or half-and-half 1/2 cup granulated sugar 6 eggs, slightly beaten 2 teaspoons vanilla extract 1/2 teaspoon cinnamon 1 (16-ounce) loaf day-old Italian bread, cut into 3/4-inch cubes 1 cup dried tart cherries Whipped cream, if desired Additional dried tart cherries, if desired Melt white chocolate in large heavy saucepan over medium-low heat, stirring frequently. Meanwhile, heat cream and sugar in saucepan, stirring occasionally, until sugar is dissolved and cream is hot, but not boiling. Pour cream mixture over melted chocolate. Cover and let stand 5 minutes. Stir mixture until well blended. Mix in eggs, vanilla and cinnamon. Spray a 13x9x2-inch baking pan with non-stick spray. Place half of the bread cubes in pan. Cover with half of the cherries and half of the white chocolate mixture. Repeat layers. Press down gently on top bread cubes to make sure that they absorb some of the chocolate mixture. Cover pan with aluminum foil. Bake in a preheated 350-degree oven 50 to 60 minutes, or until knife inserted near center comes out clean. Cool slightly before serving garnished with whipped cream and additional cherries, if desired. Makes 12 servings.

posted by Marty B.

Chocolate Pudding (lowfat) 2 c of nonfat milk 3/4 c of black chocolate sauce 1/8 ts salt 3 tb of sugar 1/4 c of nonfat milk 3 tb + 2 t of cornstarch 1 ts of vanilla extract In top of double boiler over boiling water, combine milk, chocolate sauce (separate recipe), salt & sugar. Bring just to a boil. Reduce heat to medium. Combine 1/4 c milk and cornstarch, stirring till smooth. With wire whisk stirring constantly, add cornstarch mixture to chocolate mixture; it'll thicken very quickly. Reduce heat to low, cover & cook another 10 minutes. Remove from heat, add vanilla and chill.


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Vanilla Cream 3/4 cup sugar 1/4 cup plus 1 tablespoon cornstarch 1/8 teaspoon salt 3 egg yolks 3 cups milk or half-and-half 2 tablespoons butter 1 teaspoon vanilla extract Combine first 3 ingredients in a medium-size heavy saucepan. Whisk together egg yolks and milk; gradually add to sugar mixture. Whisk until smooth. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute (no longer since the cornstarch will break down and the pudding will be thin). Remove from heat; whisk in butter and vanilla. Pour into a bowl; place plastic wrap directly over warm pudding. Cool 30 minutes. Chill 2 hours. Yield 4 cups. Coconut Cream: Decrease milk to 2 cups. Whisk together egg yolks, 2 cups milk, 1/2 cup cream of coconut, and 3/4 cup pineapple juice; follow above directions. Omit vanilla extract, and substitute 1 (6 oz.) package frozen coconut, thawed. Yield: 5 cups Almond Cream: Decrease milk to 1 cup. Whisk together egg yolks, 2 cups half-and-half, and 1 cup milk; follow above directions. Substitute 1 teaspoon almond extract for vanilla. Garnish with toasted almond slices. Yield: 4 cups Orange Cream: Decrease milk to 2 cups. Whisk together egg yolks, 2 cups milk, 2 tablespoon grated orange rind, and 1 cup fresh orange juice; follow above directions. Substitute 2 tablespoons orange liqueur for vanilla. Garnish with orange rind curls. Yield: 4 cups Tips: Do not stir the pudding after it has chilled, or it will lose its body. I think using half-and-half makes the pudding much better. The orange cream is wonderful served with ginger snap cookies

posted by Marty B.

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Quiche

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Cajun Quiche 2 9-inch frozen deep-dish pie shells 6 large eggs, beaten 1-1/2 cups shredded American cheese (6 oz.) 1/2 cup shredded Monterey Jack cheese 1 lb. fresh lump or jumbo crabmeat or 1 can (16 oz.) pasteurized crabmeat, picked over 1/2 pound medium shrimp, shelled and deveined 1 bunch green onions, chopped 2 cups heavy or whipping cream 1 teaspoon Creole seasoning 1. Heat oven to 350 degrees F. Prick bottoms of frozen pie shells with a fork. Bake 10 to 12 minutes, until lightly browned. 2. Meanwhile, combine eggs, cheeses, green onions, heavy cream and Creole seasoning in a large bowl until well blended. Fold in shrimp; then gently fold in crabmeat. 3. Divide filling evenly into each pie crust. Bake 50 to 55 minutes until filling is set in center. Makes 12 servings


Crab Quiche 1 Package Louis Kemp Crab Delights 8 Oz. -- flaked 3/4 Cup Sargento Light Shredded Mexican Cheese 1/2 Package Fat Free Cream Cheese (8 Oz Package) -- cut into 1/4" cubes 1/4 Cup Green Onions -- sliced 1/2 Tsp Salt 1/2 Tsp Basil 1/2 Cup Reduced Fat Bisquick 1 Cup Skim Milk 1/2 Cup Egg Beaters Mix crab delights, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375 degrees for about 40-45 minutes.


Cranberry Sweet Potato Quiche 1/2 lb. sweet potatoes 1/2 lb. carrots 1/2 lb. cranberries 2/3 c. sugar 1/2 c. milk 4 eggs 1/2 lb. cream cheese dash nutmeg dash salt 1 pre-baked quiche shell (11")

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Start some salted water boiling. Preheat oven to 375 F. Peel and grate the sweet potatoes. Grate carrots. Put these vegetables into an empty saucepan. Pour the boiling water over the saucepan full of vegetables and bring to a boil. Cook five minutes; drain. Wash cranberries and pick out the ones that are soft or blemished. Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally. Remove the lid and cook for five minutes more, stirring almost constantly. Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly. Beat together the milk, eggs, cream cheese, a little nutmeg, and a dash of salt. Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell. Bake at 375 F for 40 minutes or until the top is golden and firm. Serve. Makes 8 servings.


Easy Quiche Lorraine 1 lb sliced bacon, cut into 1-inch pieces 1 frozen deep-dish pastry shell 6 eggs, beaten 1 cup milk 1/8 tsp ground nutmeg dash pepper 1 cup (4 ounces) shredded Swiss cheese 2 Tbs chopped green onion 2 Tbs chopped ripe olives Cook bacon until crisp in a large frying pan; drain on paper towel. Combine eggs, milk, nutmeg and pepper; mix well. Stir in cheese, onions, olives and reserved bacon. Pour cheese mixture into pastry shell. Bake at 350 degrees F. for 40-45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before cutting into wedges to serve.


Leek and Cauliflower Quiche (makes 2 pies or 12 servings) Two 9-inch un-baked pie shells, at room temperature.

Note: Frozen pie shells come in packages of two. Make two pies and freeze one for later. 1 leek, chopped 1 cup cauliflower, chopped 1 tablespoon butter 8 eggs 2 cups shredded cheese, (half cheddar, half mozzarella) 1 1/2 cups low-fat milk 1. Preheat oven to 375º. 2. Toast pie crusts in oven for 10 minutes. 3. Sauté leeks and cauliflower in butter until soft. 4. Beat eggs, milk and cheese together until blended. 5. Sprinkle a thin layer of sautéed leeks and cauliflower onto bottom of toasted pie crusts. 6. Pour egg and cheese mixture over leeks and cauliflower. 7. Bake in oven for 30-35 minutes or until knife inserted near center comes out clean.


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Mexican Shrimp Quiche 1 quiche shell, 9 or 10" in diameter 1/2 lb. large shrimp, about 12-14, peeled and deveined 1/2 c. chopped green chilies (Ortegas, not jalapenos). 1/2 c. Colby cheese, grated 1/2 c. Monterey Jack cheese, grated 5 oz. light cream 3 eggs, beaten 1/3 c. chives, chopped (fresh or dried) 1/3 c. sour cream 3/4 c. salsa, green or red, but fairly hot (use taco sauce if nothing else is available) Preheat oven to 425 F. Bring about 1 quart of water to boil in a saucepan. Add the shrimp and cook for 2 minutes or until they loose their raw look, no more. Drain the shrimp in a colander. Reserve 6 nice-looking shrimp for later. Chop the rest. Spread the chopped shrimp over the bottom of the quiche shell. Use half the chilies to make a layer over the shrimp, then a layer of Jack cheese, another layer of chilies, and a layer of Colby. Spread things evenly. Mix cream, eggs, chives, and a little salt (if you want) in a bowl; beat to blend. Pour this into the quiche shell; it shouldn't overflow. Place the quiche on a baking sheet and bake for 15 minutes at 425 F. Reduce the heat to 300 F and bake about 35 minutes longer, or until the filling is set. Remove quiche from oven; let it cool for 15 minutes. Spoon 6 Tbsp of sour cream in round spots around the top of the quiche. Dip each of the reserved shrimp into the salsa and then put them on the spots of sour cream. Spoon the left over salsa on top of the shrimp. Cut into six wedges and serve. Makes 3 servings.


San Juan Quiche 9-inch pie dish Preheat oven to 325 degrees. Bake for 1 hour 15 minutes or until firm and lightly browned on top. (check at 1 hour) FILLING INGREDIENTS 1-1/2 plus cups Monterey Jack cheese 2 Serrano chili peppers (remove seeds), finely chopped 1/2 cup diced onions 1/2 cup sliced mushrooms 1/4 cup diced ham or prosciutto 1/4 cup diced tomatoes or a few sun dried tomatoes 3 Tablespoons grated Parmesan cheese 2 teaspoons chopped chives, optional 1/8 teaspoon cayenne pepper or several dashes Tabasco sauce 5 eggs 1 cup half-and-half Line bottom of pie shell with half of the Monterey Jack cheese. Sauté vegetables until tender and sprinkle on top of cheese. Add prosciutto. Sprinkle remaining cheese on top of vegetable layer.

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Combine chives, cayenne pepper (or Tabasco), eggs and half-and-half. Mix well. Pour over ingredients in pie tin. Sprinkle Parmesan cheese on top. Bake as directed

- posted by Mother Earths C. Spinach Puff Pastry Quiche 1/2 (17-1/4-ounce package )(1 sheet) frozen puff pastry, thawed 1 (3-ounce) package cream cheese, room temperature 1/3 cup half and half 3 eggs 1 (10-ounce) package frozen chopped spinach, thawed, drained 1/2 cup grated cheddar 1/4 cup grated Parmesan 2 green onions, sliced 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 425 degrees. Roll puff pastry to 11-inch square. Transfer to 9-inch diameter glass pie plate. Trim edges. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving. Serves 6


Tomato and Basil Quiche This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!" * 1 tablespoon olive oil * 1 onion, sliced * 2 tomatoes, peeled and sliced * 2 tablespoons all-purpose flour * 2 teaspoons dried basil * 3 eggs, beaten * 1/2 cup milk * salt and pepper to taste * 1 (9 inch) unbaked deep dish pie crust * 1 1/2 cups shredded Colby-Monterey Jack cheese, divided DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8

minutes.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a

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small bowl, whisk together eggs and milk. season with salt and pepper.

3. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.

4. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.


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Despite their reputation as a fancy French entree, quiches are actually very easy to make.

Quiche Lorraine is perhaps the most common variety.

Salads

407

Broccoli Salad 1 bunch (1 pound) fresh broccoli, cut into flowerets 1/2 cup mayonnaise juice of 1/4 lemon 2 t. anchovy paste or to taste (I usally use more) 1/2 small red onion, sliced thin 4 fresh mushrooms, sliced, or to taste freshly ground pepper to taste Cook broccoli in boiling water about three minutes and then plunge into cold water. Mix mayonnaise with lemon juice and anchovy paste. Mix drained broccoli, sliced onions (separated into rings) and mushrooms. Toss with mayonnaise mixture. Add pepper to taste. If made in advance, let broccoli marinate in mayonnaise mixture in refrigerator, but wait until just before serving to add mushrooms and onions. Note: Variations include using a little fresh spinach in addition to broccoli and adding sliced water chestnuts.

- posted by Orea D.

Cheeseburger Salad Brown & crumble 1 lb ground beef or turkey, adding a small splash of Worcestershire sauce, a bit of black pepper, and some garlic. Let cool. dice 2 small tomatoes, 1/2 onion,(I like red), a little red or green bell pepper, avocado, or whatever you'd put on a burger. Some choices--bacon, mushrooms, green chilies, etc. Layer ingredients on bed of torn iceberg or leaf lettuce. Top with shredded cheese, a squirt of mustard or ranch dressing. Serve with bread or crackers. Should serve 4


Cherry Poppin' Salad 1/2 cup cherries, pitted and quartered 1 tablespoon crumbled blue cheese 1 cup salad greens (I would use more maybe 2.5 cups) 1 tablespoon toasted hazelnuts Lemon juice from one lemon 2 tablespoons olive oil Salt Pepper 2 teaspoons lemon zest 1. Combine the cherries, cheese, salad greens, and hazelnuts together. Toss lightly. 2. Whisk the lemon juice, olive oil, salt, and pepper together. Drizzle the vinaigrette over the salad and toss lightly. Sprinkle the lemon zest over the top of the salad and serve.

- posted by Eduardo L.

Salads

408

Cucumber-Dill Salad

1 seedless European cucumber, or 2 American cucumbers 3 tablespoons cider or white vinegar 1 tablespoon sugar salt and freshly ground black pepper 1 small red onion, sliced and broken into rings 3 tablespoons finely chopped fresh dill

Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.


Grilled Cuban Chicken Salad I found this to be a lighter, enjoyable chicken salad with a nice texture and sweetness. Takes Under 30 minutes 2 cloves garlic, crushed 3 tablespoons mango-flavored vinegar OR 2 tablespoons rice vinegar mixed with 1 tablespoon pineapple or orange juice 1 teaspoons canola oil 1/2 teaspoon ground cumin 1/4 teaspoon sea salt 1/8 teaspoon ground red pepper 1 4-ounce boneless, skinless chicken breasts or turkey escalopes, pounded to an even thickness 1 small ripe mango (if you can't find a ripe fresh mango, substitute 1 cup frozen mango pieces) 1/2 tablespoon honey mustard No-stick cooking spray 4 cups mesclun or torn romaine 1 small red bell pepper, seeded and sliced into thin strips Combine garlic, 1 tablespoon of the vinegar, 1/2 teaspoon of the oil, cumin, 1/8 teaspoon of the salt and ground red pepper in a small bowl, mixing well. Place chicken or turkey on a plate; spread mixture evenly on both sides of the meat. Cover and refrigerate for at least 30 minutes or up to 3 hours. Stand the mango on end and cut off flesh on either side of the flat pit. Peel the halves. Cut half into chunks. Cut the remaining half crosswise into thin slices and set aside until ready to serve. Combine the mango chunks, honey mustard, the remaining 1/8 teaspoon salt, the remaining 2 tablespoons mango vinegar and remaining 1/2 teaspoon oil in a blender; process until smooth. Store in the refrigerator. Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Coat the grill rack with cooking spray. Grill the chicken or turkey for 3 to 4 minutes on each side or until firm and opaque. Transfer to a cutting board and let stand for 5 minutes. Cut the meat crosswise into 1/2-inch-thick slices.

Salads

409

Toss half of mango dressing with lettuces and bell pepper in a large bowl. Mound the salad on 2 dinner plates. Arrange the chicken or turkey and mango slices on the salads. Spoon the remaining dressing evenly over salads. Makes 2 servings

- posted by Aric B.

Hawaiian Potato Salad for a change of pace, here's a Hawaiian potato salad recipe (it's actually potato plus other ingredients)... 1 lb Macaroni 4 large Potatoes, skinned and cubed Mayo to taste 5 boiled Eggs, chopped up 1 Tbsp Pickle relish 2 cans Tuna in spring water, drained (0ptional) Salt and pepper to taste In large pot, bring water to boil. Add macaroni and bring to boil. Let boil for 5 minutes. Add cubed potatoes. Cook until macaroni and potatoes are soft. Drain macaroni and potatoes in strainer. Put in big bowl. Mix all ingredients together making sure the tuna is shredded as small as you can get it and cover, put in icebox till time to serve. Add mayo as needed if looks dry from icebox.


Mendocino Chicken Salad 6 ounces smoked chicken breast, skin removed, cubed 1 cup seedless grapes, halved 1/2 cup diced red onion 3 stalks celery, diced 1/4 cup fresh basil leaves, cut into thin strips 1 cup blanched slivered almonds 3/4 cup mayonnaise In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds and mayonnaise. Mix well; chill and serve. Makes 6 servings Note: I usually just use Louis Rich Grilled Chicken Strips. This is great on multigrain bread or crusty French bread with red leaf lettuce!


Salads

410

Mustard Potato Salad 3/4 C Mayo 1T Mustard (a bit more if you are bold) 1 1/2 lb (6C) Cubed and cooked potatoes 2 hard cooked eggs, chopped 1/4 C chopped onion Mix mayo and mustard in large bowl. Add remaining ingredients, mixing lightly. Season to taste, chill overnight. Makes 6-8 servings


Original Cobb Salad (Brown Derby) 1/2 head lettuce, about 4 cups 1 bunch watercress 1 small bunch chicory, about 2 1/2 cups 1/2 head romaine, about 2 1/2 cups 2 medium peeled tomatoes 6 strips of crisp bacon

2 breasts of boiled chicken 3 hard cooked eggs 1 avocado 1/2 cup crumbled Roquefort cheese 2 tablespoons chopped chives 1 cup (approx.) Original Cobb Salad Dressing

Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl. Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens. Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress. Just before serving mix the salad with the Cobb salad dressing. Original Cobb Salad Dressing Makes 1 1/2 cups 1/4 cup water 1/4 cup red wine vinegar 1/4 teaspoon sugar 1 teaspoon freshly squeezed lemon juice 2 teaspoons salt 3/4 teaspoon freshly ground black pepper

3/4 teaspoon Worcestershire sauce 1/4 teaspoon dry English mustard 1 small clove garlic, finely minced 1/4 cup full-flavored olive oil 3/4 cup salad oil

Blend all ingredients together, except oils. Add olive and salad oils. Mix well. Blend well again before mixing with salad. A note from the Brown Derby: "The water is optional, depending upon the degree of oiliness desired in the dressing."


Salads

411

Picnic Zucchini Bean Salad 3 sm Zucchini; sliced 3/4 c Chopped green pepper 1/2 c Chopped onion 1 pt Red kidney beans; rinsed 1/4 c Oil 3 tb Vinegar 1 1/2 ts Garlic salt 1/4 ts Pepper Combine; chill at least 4 hours, stirring occasionally. Yield: 5 Cups

- posted by Teresa D.

Potato Salad Boil some (4-6 medium sized) Russet potatoes until they are tender & cooked through. Cool in ice water & peel. Cube and place in a large bowl. Add diced (or sliced) celery (2-6 stalks, depending on how much you like it), 2-4 hard boiled eggs (sliced or cubed), a SPLASH of cider vinegar, half of a medium sweet or red onion (diced), and a sprinkling of salt. Mix and add approximately one heaping cup (more or less, depending on how many potatoes used), of KRAFT mayo (it makes a difference in the taste!)...stir until creamy (I like large chunks of veggies, so I don't stir too much - just enough to incorporate the mayo. The potatoes will absorb some of the mayo if the salad isn't used immediately -- so I always add just a tad more (like maybe 1/4 cup).


Prosciutto and Orange Salad Orange segments and balsamic vinaigrette give this salad a zesty flair. Recipe by Jan Landess MAKES: 6 to 8 servings PREP: 25 minutes COOK: 5 minutes BROIL: 3 minutes 1 baguette or French-style bread, cut into 1-inch slices 3 ounces Comté cheese, thinly sliced photography: Rick Lew 1/2 small red onion, halved and thinly sliced 1 small head radicchio, halved and thinly sliced 1 small head red leaf lettuce, torn 1 orange, peeled and sectioned 12 thin slices prosciutto (about 6 ounces) 2 tablespoons chopped pecans, toasted 1/2 cup Balsamic Vinaigrette (see recipe below) 4 medium portobello or porcini mushrooms, scrubbed, trimmed, gills removed, and sliced 1 tablespoon olive oil

Salads

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1. Preheat oven to broil. Place bread on baking sheet, and cover each piece with 2 to 3 Comté slices. Broil 3 minutes 6 inches from heat source or until cheese melts and is bubbly and brown. 2. Toss onion and next 5 ingredients gently with Balsamic Vinaigrette. 3. Sauté mushrooms in oil 5 minutes or until tender. Top salad with mushrooms and bread rounds. Serve while cheese and mushrooms are warm. Note: Use any combination of your favorite lettuces for this savory salad. If you can’t find Comté, substitute a fragrant Gruyère or Beaufort. Balsamic vinaigrette MAKES: 1/2 cup PREP: 5 minutes 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 6 tablespoons olive oil Sea salt, to taste Freshly ground pepper, to taste Stir together mustard and vinegar in a small bowl. Gradually whisk in oil until well blended; add sea salt and pepper.


Radicchio Salad Dressing 3 tablespoons fresh lemon juice 3 tablespoons honey 1/4 teaspoon sea salt, preferably gray salt Freshly ground black pepper to taste 1/4 cup extra-virgin olive oil

Salad 1 small head radicchio 1 bunch watercress 1 unpeeled Granny Smith apple

In 8-inch skillet, mix lemon juice, honey, salt and pepper. Cook over medium heat, beating occasionally with wire whisk, until honey is dissolved. Remove from heat; beat in olive oil. Taste and adjust the seasoning. Let cool to room temperature. Cut radicchio through the core into quarters; remove core. Cut radicchio crosswise into thin ribbons and place in large bowl. Remove thick stems from watercress; mix watercress with radicchio. Cut apple in half lengthwise; remove core. Cut apple crosswise into paper-thin slices (a vegetable slicer is handy for this). Add apple to radicchio and watercress. Toss with enough dressing to moisten salad. Note: Any leftover dressing may be poured on top of the turkey if desired.


Salads

413

Roast Asparagus Salad with Chèvre Pass hot, crust-seeded semolina or whole-grain bread at the table for mopping up extra dressing from the plate. 1-1/2 lb. asparagus Coarse salt and freshly ground pepper, to taste About 1/2 tsp. extra-virgin olive oil For the dressing: 2 Tbs. fresh lemon juice 2 Tbs. extra-virgin olive oil 2 Tbs. olive oil 1 Tbs. Dijon mustard 3 to 4 Tbs. snipped fresh chives Freshly ground pepper, to taste 6 green onions, including about 2 inches of the green portions, chopped 7 to 8 cups mixed baby salad greens 2 cups cherry tomatoes, red or mixed red and yellow, stems removed 1/4 lb. herbed goat cheese (chèvre), cut into 6 slices Preheat an oven to 400°F. Line a rimmed baking sheet with aluminum foil and brush with olive oil. Snap off any tough ends from the asparagus spears and trim the break with a sharp knife. Using a vegetable peeler and starting just below the tip, peel the skin off each spear, down to the end. Arrange the spears in a single layer on the prepared pan, season with salt and pepper, and drizzle with the extra-virgin olive oil. Roast until tender, 12 to 14 minutes. Transfer to a plate and set aside. To make the dressing, in a small bowl, whisk together the lemon juice, extra-virgin olive oil, olive oil and mustard. Stir in the chives and season with pepper. Spoon about 2 Tbs. of the dressing over the asparagus and let stand while tossing the salad. In a large bowl, gently toss together the green onions and the salad greens. Add the tomatoes. Drizzle just enough of the dressing onto the salad so the greens glisten and toss again. (You may not need to use all of the dressing.) Immediately mound the salad in the center of large individual salad plates. Place a slice of chèvre on top of each mound of greens and arrange asparagus spears around the perimeter of each plate, dividing them equally. Drizzle a few extra drops of the remaining dressing over the chèvre. Serve immediately. Serves 6.


Southwest Salad Good! Makes enough for a crowd. From one of the MADD cookbooks 1 pound shell macaroni, cooked al dente and drained 3/4 cup red wine vinegar 1/4 cup vegetable oil 1/2 cup chopped green pepper 6 green onions sliced (with green tops) 1/4 teaspoon Worcestershire sauce

Salads

414

several dashes hot pepper sauce 2 to 3 tablespoons chopped green chilies salt and pepper to taste 1 can (16 ounces) garbanzo beans, drained 1 can (12 ounces) corn, drained 1/2 cup chopped black olives 1/3 cup mayonnaise (approximately) Put cooked macaroni in large bowl. Pour vinegar over macaroni and let stand while preparing other ingredients. Add oil, celery, green pepper, onions, Worcestershire sauce, hot pepper sauce, chilies, salt, pepper, beans, corn, olives and mayonnaise to macaroni mixture; mix well. Cover and refrigerate for 2 to 3 days. Taste for seasonings before serving. (There should be a suggestion of the chilies and the tart tang of vinegar, but only a minimal amount of mayonnaise.)

- posted by Orea D.

Tomato Broccoli Salad 1 head broccoli, broken into 'flowerettes" 1 large or 2 medium ripe tomatoes, cut into bite-sized chunks 1 small cucumber, seeded and cut into 1/2" pieces 1 small red or sweet onion, diced 1 Tablespoon (more if desired) or fresh dill weed Mix 1 Tablespoon of Mayonnaise (NOT "sweet" mayo or "Miracle Whip for those in the U.S!!) to 2 Tablespoons of sour cream. Use as much as needed to cover veggies completely. Serve immediately


Sandwiches

415

Bacon Egg Salad Sandwich FEEDS: 4 WHAT YOU'LL NEED:

5 hard cooked eggs, peeled 2 heaping Tablespoons mayonnaise 2 t. Nance’s Sharp and Creamy Mustard Freshly ground black pepper 5 black pitted olives, chopped 1-2 T, chopped fresh chives 8-10 slices bacon, cooked 8 slices whole wheat bread

LET'S COOK Chop the eggs into a bowl using a wire egg slicer. Slice the egg one direction, turn the whole, then slice again. Add the mayonnaise, mustard, pepper, olives and chives. Mix it together well. Toast the bread slices, then divide and evenly spread the egg salad on the 8 slices of bread. Evenly distribute the bacon on 4 slices, then top with the four remaining bread and egg salad slices. Cut, plate and serve. MORE IDEAS: You can use Gulden’s Spicy Mustard or your favorite brand in place of the Nance’s. Chopped, stuffed green olives also work well in this recipe.


Hot and Spicy Baguette Sandwiches 3/4 pound crabmeat 1 (14 ounce) can quartered artichoke hearts, drained 1 (4 ounce) can sliced black olives, drained 1 bunch green onions, chopped 1 tomato, seeded and chopped 1 cup shredded Cheddar cheese 1/2 cup mayonnaise 1 teaspoon cayenne pepper 1 baguette Preheat oven on broiler setting. In a large bowl, place crabmeat, artichoke hearts, black olives, green onions, tomato, cheddar cheese, mayonnaise, and cayenne pepper. Mix well. Using a serrated knife, cut the baguette into 4 pieces, then cut each piece in half lengthwise. Spoon crab mixture onto baguette halves. Broil in the oven, on the lowest rack, until cheese is melted and top is starting to brown. Makes 4 servings


Sandwiches

416

Hot Crab and Muenster Sandwiches Ingredients 2 English muffins, split in half 1 can (6 ounces) crabmeat 1 cup shredded Muenster cheese 3 green onions, chopped 2 tablespoons mayonnaise 1 teaspoon Worcestershire sauce Directions Place the English muffins on a broiler pan. Set aside. Combine the crabmeat with half of the cheese and onions. Stir in the mayonnaise and Worcestershire sauce. Season with salt and pepper to taste. Toast the muffins under a broiler until lightly browned. Remove from oven. Top each muffin with 1/4 of the crab mixture. Top each with the remaining cheese and green onions. Broil until cheese melts. Serve. Suggestions Serve with a salad and iced tea for a light lunch, or cut into pieces and serve as an appetizer.

- posted by Yoko H.

Monte Cristo from Emerils.com - Cooking Section, November 2002 1/4 cup butter, at room temperature 2 teaspoons prepared mustard 12 slices white bread 6 slices Swiss cheese, cut in half 6 slices cooked ham 3 eggs, beaten 1/3 cup milk Powdered sugar and fruit preserves, optional Preheat the oven to 425 degrees. In a small bowl, mix together the butter and mustard until well blended. Spread the mixture on one side of each slice of bread. For each sandwich, top one slice of bread, butter side up, with a half-slice of cheese, one slice of ham, another half-slice of cheese and a second slice of bread, butter side down. In a medium bowl, beat together the eggs and milk. Dip each sandwich into the mixture. Brown both sides of the sandwich on a lightly buttered griddle. Place on a cookie sheet and bake in oven for 8 to 10 minutes. Slice each sandwich in half, sprinkle with powdered sugar and top with preserves if desired. Serves 6


Sandwiches

417

Sundried Tomato and Pesto Chickpea Fritter Sandwiches

1 can of chickpeas 1 teaspoon of minced garlic Italian seasoning and salt to taste A dash of lemon pepper 1/4 cup of minced sundried tomatoes Flour Crusty bread, like a baguette or sourdough Mozzarella soy cheese Pesto sauce

Drain your chickpeas then mash the them with a fork in a large bowl and add the minced garlic and sundried tomato. Next add the salt and spices. Now add enough flour so that the mixture sticks together when you remove the fork, but not so much that it gets too gluey or doughy. Make it sure it's all mixed well. Heat a couple tablespoons of olive oil in a nonstick pan on medium heat and put tablespoon of the chickpea mixture in the pan and press it down with your spatula so it takes on patty form. Be sure to turn the fritters often and raise the heat once they begin to look cooked. This will give them a nice a nice slightly crispy outside and chewier inside. *For added texture and crunch, cornmeal or a grind of roasted pistachios or walnuts are also nice to sprinkle on the fritters while they're frying. For this recipe, I suggest walnuts since they'd go best with the pesto. Brush the bread with pesto sauce and briefly place it in the broiler. I say briefly since the amount of time depends the thickness of the bread and heat of the broiler. You don't want to scorch your bread, you just want it nice and toasty, so be sure to check it often while it's in there. Once your fritters are done and the bread is out, lay two or three of the fritters on the bread, spoon some pesto over them, then add a couple slices of mozzarella soy cheese. Pop the sandwiches in the oven so the soy cheese melts. Remove them from the oven, eat, and be happy


Sandwiches

418

Soups and Stews

419

Beef Stew 2 pounds beef stew meat 1 pound Irish potatoes 1 package baby carrots 1 package pearl onions 2 fresh tomatoes 1 cheesecloth bag with thyme, bay, and garlic 6 cups of beef stock or beef bouillon Salt & pepper to taste 1/2 cup corn starch Brown beef stew meat in pan, then add them to beef stock or bullion and simmer until tender. Add the vegetables and spices and cook until tender. Mix corn starch a tablespoon at a time in 1 cup of cold water and stir until thickened. Add to stew pot and stir until the desired consistency is reached. Makes 6 servings


Cream of Fall Vegetable Soup This is a lovely rose-colored coup that is delicately flavored with herbs and curry powder. I think this is from Gourmet Vegetarian Feasts by Martha Rose Schulman. 3 small beets, peeled and chopped 3 green onions, sliced 2 small yellow onions, chopped 3 carrots, peeled and sliced 1 potato, peeled and cubed 2 ribs celery, sliced 1/2 cup chopped fresh parsley 3 1/2 cups chicken stock 2 teaspoons butter 2 teaspoons flour 1 cup light cream or half and half 1/2 teaspoon curry powder 1/2 teaspoon salt Combine vegetables and chicken broth in large saucepan. Cover and simmer for 25 minutes, or until potatoes and carrots are tender. Whirl in blender or food processor in batches until ingredients are minced but not too smooth. Melt butter in another large saucepan. Add flour and cook, stirring 1 minute. Add cream and cook, stirring with wire whisk, until just at boiling point. Add vegetable mixture, curry powder, and salt. Heat through.

- posted by Orea D.

Soups and Stews

420

Curried Broccoli and Cauliflower Soup Curry and nutmeg give just the right zing to this vegetable puree. Ingredients 1 tablespoon olive oil 2 cloves garlic, chopped 1 cup yellow onion, diced 1 lb. Broccoli florets 1 lb. Cauliflower florets 1 1/2 teaspoon curry powder 5 cups vegetable broth 2 cups lowfat plain yogurt 1/8 teaspoon nutmeg, ground 1 teaspoon salt 1 teaspoon pepper Directions In a large soup pot, heat olive oil over medium-high heat and saute garlic and onions until translucent. Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes. Add curry powder and remaining broth. Simmer until vegetables are very tender, about 15 minutes. Once cooked, ladle broth and vegetables into a blender and puree until smooth. Return to soup pot, heat over medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling. Serve warm. Yields 6 servings Nutrition Facts Calories 130; Calories from Fat 35; Total Fat 4g; Cholesterol 5mg; Total Carbohydrate 19g; Fiber 6g; Protein 9g


Easy Albondigas (meatball soup) 1 can Beef Broth 3 cans water 1 onion, chopped 1 small bunch green onions, chopped 1 medium potato, cut into bite-size pieces 1 carrot, cut into bite-size pieces 1 stalk celery, cut into bite-size pieces 2 lbs. leanest ground beef 2 eggs, (for meatballs) 1 cup rice (for meatballs) salt & pepper 2 hot chili peppers Put first 3 ingredients into a large saucepan and start to heat. Put in chopped vegetables. Place ground beef into a medium bowl, fold eggs and uncooked rice into meat. Roll into meatballs approximately 1-1/2 inches in diameter. Place carefully into soup stock and toss in the chili peppers.

Soups and Stews

421

Cook on low to medium-low heat for 45 minutes to 1 hour. Remove chili peppers and serve with a few extra dashes of ground peppers.


Farmhouse Vegetable Stew 2 cups zucchini 2 cups yellow squash Half a cabbage 2 tomatoes 1 cup green onions 2 cups turnips Low-sodium vegetable broth (enough to cover) Salt/Pepper to taste Chop all vegetables (3/4inch dice) and combine with vegetable broth. Bring to a boil and simmer for two hours. Add salt and pepper to taste. Let cool and refrigerate for 24 hours. Garnish with vegetarian beans and fresh salsa. Note: Do not eat the same day it is cooked. The flavor needs time to marinate.


French Onion Soup ($1.15) 2 onions, thinly sliced (yellow works best) (.25) 2 Tbsp. butter or margarine (.10) 2 cups beef stock (made with bullion cubes or beef bones) (.10) 1 bay leaf 2 slices day-old French bread (.20) 1/2 cup mozzarella or Swiss cheese, grated (.50) Melt butter in a skillet. Sauté onions until slightly brown. Add onions to beef broth in saucepan. Simmer slowly for 10 minutes. Pour into bowls. Place bread on top of each bowl of soup, and sprinkle the cheese on top. Then set under broiler and cook until cheese is melted and brown.

- posted by Marion B.

FRENCH ONION SOUP COCA-COLA 1/4 c Butter or margarine 4 c Onions, thinly sliced 2 cn (10.5 oz ea) veg. broth (bouillon) 3/4 c COCA-COLA 1 ts Salt 1/2 ts Vinegar 1/8 ts Pepper French bread, cut into Thick slices Parmesan cheese, grated

Soups and Stews

422

In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up.


Ham Broccoli Chowder 2 tbsp. flour 1 sm. can evaporated milk 2 c. ham, diced 1 pkg. frozen chopped broccoli 1/4 c. onion, minced 1 c. Swiss cheese, grated 2 c. water 1 c. light cream Mix flour and evaporated milk in cooker. Add other ingredients except cream. Cook on low 7 hours, or on automatic for 4 hours. Before serving, stir in cream and heat. Yields: 6 servings.


Healthy Easy, Easy Soup Chicken, veg. ,rice... 1/2 pound boneless, skinless chicken breast(cut in 1/2 in cubes) 1tsp. oil 1 can chicken broth(14-1/2 oz.) 1-1/2 cups water 2 cups assorted cut up veggies (I use 1 16oz. bag frozen) (brussels, carrots, cauliflower) 1 envelope Good Season's Italian salad dressing mix 1/2 cup minute rice, uncooked (I use brown min. rice) 2 Tbsp. chopped fresh parsley (I use dry from jar) Cook and stir chicken in hot oil till brown (in dutch oven 5qt. pan) Add broth, water, veg, and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes.


Late Summer Soup 3 Tablespoons olive oil 3 large shallots, chopped Pinch of kosher salt Pinch of crushed red pepper

Soups and Stews

423

3” sprig of rosemary 2 medium zucchini and summer squash, cut into 1/2” chunks 2 medium summer squash, cut into 1/2” chunks 1/2 pound green beans, cleaned, picked, and chopped 2 cups fresh corn, removed from cob (6 ears) 3/4 pound of potatoes, scrubbed, unpeeled, and cut into 1/4 “ pieces 3 cloves of garlic, chopped 5 cups vegetable stock 1 cup Stonyfield Organic Low Fat Plain Yogurt Garnish with toasted almonds, fresh herbs, and drizzle of olive oil (optional) Heat olive oil in large heavy bottomed soup pot, over medium heat. Add shallots, salt, red pepper flakes and stir. And rosemary sprig. Sauté until shallots are tender, about 2-3 minutes. Stir in zucchini, summer squash, green beans, corn, and potatoes. Cook until squash becomes tender, about 5 minutes. Stir in garlic and remove rosemary sprig. Then add stock and bring to a boil. Reduce heat and simmer until potatoes are tender, 15-17 minutes. Let the soup cool a bit and puree with hand blender or in batches in food processor. Return to soup pot and whisk in yogurt. Garnish and serve. 8 servings


Lentil soup Recipe by: McDougall Plan 2 c Lentils; dried 10 c Water 2 Carrots; sliced 1 Celery; chopped 2 Onion; chopped 2 small Potatoes; chopped 1/3 c Barley 2 Tb Parsley; dried 2 Bay leaves 2 tsp Cumin Combine all ingredients in soup pot and cook until the lentils are soft, about 1 hour. Remove bay leaves before serving. HELPFUL HINTS: Brown rice may be substituted for the barley. This soup freezes well; save some for a busy day.

- posted by Joan B.

Neapolitan Lentil Soup 13 oz. lentils 2 peeled tomatoes 4 oz. olive oil 1 clove garlic cut up parsley

Soups and Stews

424

Clean and wash the lentils, boil them in partly covered pot over a moderate flame. When the lentils are done, add the tomatoes, garlic, and olive oil, salt to taste. Boil for about 20 minutes, then garnish with a bit of chopped parsley. If the soup seems too thick, you can dilute it by adding a little hot water. If you like, you can eat the soup with crackers.

- posted by Giuliana G.

Pumpkin soup 2 leeks, white and light green parts only, sliced, separated and rinsed well 1 medium onion, diced Sauté leeks and onion in 2 T butter. Add 6 cups of good chicken stock and 2 cups (a bit more if you like) of pumpkin puree' (cooked -- canned is ok!). Boil gently for 15 minutes then reduce to a simmer. Make a ball out of 2 T of butter, 1 T all-purpose flour, & 1/4 teaspoon grated nutmeg. Stir into pumpkin mixture and then add 1 cup of heavy cream. Add salt and pepper to taste, heat to the temperature of your liking and serve. (Great with crusty breads fresh from the oven that are dripping with butter).


Toscana Soup Olive Garden Style 1 1/2 c spicy sausage links; 12 links 2 med potatoes; cut in half lengthwise then cut into 1/4 slices 3/4 c onions; diced 1 1/4 tsp minced garlic 2 c kale leaves; cut in half, sliced 2 Tb chicken base 1 qt water 1/3 c heavy whipping cream Preheat oven to 300F. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer and serve


Yummy Black Bean & Corn Soup * Exported from MasterCook * I think you could add celery or other veggies with good result. 1 Pound dried Black beans 1 large red onion 4 cloves garlic -- (4 to 6) 1 1/2 tsp Oregano -- Mexican 1 tsp Chili powder (I used more like 2-3 t.) 28 Ounces Corn, Canned -- Sweet Yellow (frozen ok too)

Soups and Stews

425

14 Ounces Canned Tomatoes -- diced Salt and Pepper -- to taste Vegetable Oil Spray Soak the beans overnight in a warm water. Cook beans in salt water on medium heat until tender. If you have a pressure cooker you can do this in 20 minutes. When finished, drain beans and keep remaining liquid in separate container. In medium sized pot, sauté chopped onions and garlic until the onions are clear. Add beans and corn. Sauté for another 2-3 minutes. Add oregano and chili pepper. Stir in the can of stewed tomatoes. Add some of the water drained from beans. You want beans and corn to be fully covered in liquid. (Liquid should be about 2 inches above beans and corn. Cook with lid on medium heat for 1.5 hours. Cook longer for thicker consistency. Garnish with chopped onions and/or low-fat sour cream. Serve with steamed rice. Makes about 3 quarts, so a serving is 1 1/2 cups. Per Serving (excluding unknown items; does not count the rice): 278 Calories; 1g Fat (4.5% calories from fat); 15g Protein; 55g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 292mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

- posted by Orea D.

Soups and Stews

426

The Bar

427

Champagne Reception Punch Since colonial days, a punch of champagne and fruit has been a favorite for "very proper receptions." 5 pints (10 cups) fresh strawberries 1 1/2 cups pineapple juice (chilled) 3/4 cup fresh lemon juice 3/4 cup superfine sugar 1 bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled To make the strawberry ice cubes: At least 6 hours before party time, wash the berries. Place 1 small, pretty berry (with leafy hulls attached) in each compartment of 2 standard-size ice cube trays, then fill with water and freeze. To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor. Process for 2 minutes or until pureed, then transfer to a punch bowl. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate. Just before serving, pour in the champagne and float the strawberry ice cubes on top. Makes about 2 quarts or 10 6-ounce servings. Preparation time: 15 minutes. Freezing time: 6 hours. Chilling time: 2 hours.


Easy Brandy Alexander In food processor or blender, place 1/3 to 1/2 of a 750ml bottle of brandy. Follow with 1qt of chocolate ice cream and a splash of half & half. Blend & enjoy. Serves 3


Jungle Juice Ingredients: 1 oz. (3 cl) Vodka 1 oz. (3 cl) Rum 1/2 oz. (15 ml) Triple Sec 1 Splash (5 ml) Sour Mix 1 oz. (3 cl) Cranberry juice 1 oz. (3 cl) Orange Juice 1 oz. (3 cl) Pineapple Juice Recipe: pour over ice into Collins glass, garnish with orange slice and cherry


The Bar

428

Lava Flow 1 oz. light rum 1 oz. coconut rum 2 oz. fresh or frozen strawberries 1 small banana 2 oz. unsweetened pineapple juice 2 oz. coconut cream Blend the 2 rums and the strawberries in a blender to form a smooth paste. Pour this mixture into a tall (Collins or Hurricane) glass. Rinse the blender. Blend the banana, the coconut cream, and the pineapple juice in blender with crushed ice until smooth. Pour this mixture into the glass with the rums very slowly and watch as the strawberry mixture oozes its way to the top along the sides of the glass creating the flowing lava effect. Garnish with a pineapple wedge and paper umbrella.


Patriotic Blow 1/3 oz sloe gin 1/3 oz Blue Curacao liqueur 1 squirt whipped cream Layer the blue curacao and whipped cream over gin in a shot glass.


Vegetables

429

Broccoli, Bacon, Pecans and Green Onions This sounds like it would be really bizarre - but it's really good....try it! Fry bacon until crispy. Remove and save. Lightly steam broccoli florets. Add pecans and green onions (sliced) to bacon grease and fry lightly. Re-add bacon and broccoli and stir until warm. Serve immediately.


Broccoli Casserole 3 pounds broccoli, cooked 2 cups rice, cooked 21 ounces cream of mushroom soup American cheese, sliced salt, to taste Mix cooked broccoli, rice, cream of mushroom soup and salt together. Spread mixture in a 9 x 13 pan. Arrange sliced cheese on top of mixture. Bake at 350 F until cheese melts.


Carrots and Parsnips 4 large carrots 4 large parsnips 1/2 tsp salt 1 tsp brown sugar 2 tbl butter, salt to taste Peel both the parsnips and carrots. Cut the parsnips into 2-3 in pieces and the carrots into pennies. Combine everything into a pot/pan and cook down stirring constantly. The veggies create their own juices to cook in and make a fantastic glaze. You could also put the veggies into a sauce pan with the sugar and salt, cover and cook until tender about 30-40 min. Drain and dot with butter. I've always done it the first method. Takes a lot shorter cook time but it takes a bit more endurance to sit there and stir constantly which you have to do or it'll burn. I've made this for Thanksgiving for the past two years for my friends and it's always a hit! Enjoy!

- posted by Gina D.

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Cheesy Veggies yellow squash - sliced into 1/4 or 1/2" rounds green zucchini - sliced into 1/4 or 1/2" diagonal slices mushrooms-- I use small white ones & 1/4 them sweet onion -- cut into bite sized chunks green onion -- cut into 2" diagonal pieces broccoli --broken into small florets cauliflower - broken into small florets carrot - sliced diagonally - 1/4" thick celery - cut into 3/4" pieces Shredded Mozzarella cheese Shredded Cheddar cheese Grated Parmesan cheese Salt & pepper & garlic powder to taste Amounts of veggies can vary depending on your preference. I usually make about 3 cups total of veggies and use 1 cup of each Mozzarella and Cheddar, and about 1/4 cup of Parmesan, for that amount of veggies. Sauté veggies slightly in a small amount of extra virgin olive oil and a small amount of butter. Add veggies, starting with carrots, then adding mushrooms, broccoli & cauliflower, squashes, onion and celery. Don't over cook the veggies - you want them to be slightly crisp (or at least that's how I like them). Add cheeses that have been sprinkled with salt, pepper, garlic powder and heat in either an oven or microwave just until cheeses melt. Serve immediately.


Coconut Vegetable Curry Ingredients: 1 13.5 ounce can light coconut milk 1 14.5 ounce can chunky tomato sauce 2 TBS curry powder (or less to taste) 1/2 head cauliflower, broken into florets 4 carrots, peeled and sliced diagonal 1 large zucchini, cut into wedges 1 onion, peeled and chopped 1 potato, peeled and diced 1 TBS cornstarch dissolved in 1-2 TBS water Instructions: Combine coconut milk, tomato sauce, and curry in a large saucepan, and stir together. Bring to a boil then reduce to medium-low heat. Add the vegetables, stir to mix well. Simmer until tender, 30-45 minutes. Stir in cornstarch and water mixture to thicken slightly. Season with salt and pepper to taste. Serve with jasmine or basmati rice.


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Dilled Peas and Potatoes Vinaigrette A pretty side dish for a ham. 1/2 cup olive oil 1/4 cup plus 2 tablespoons wine vinegar 2 tablespoons minced fresh dill 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 16-oz. package frozen pea pods 1/4 cup minced green onion 8 small red potatoes, cooked and sliced Combine first five ingredients in a jar with tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally. Arrange salad on serving platter or serving platter or in salad bowl. Serve at room temperature. Servings: 8


Gingered Carrots 1 1/2 pounds carrots, pared and sliced 1 cup chicken broth 1 (3-inch) piece fresh ginger, peeled, sliced into 1/4-inch slices 1 tablespoon butter Dash red pepper flakes 2 tablespoons honey 1 clove garlic, minced Combine the carrots, chicken broth, ginger, butter, red pepper flakes, honey and garlic in a medium saucepan. Bring to a boil, lower heat and continue cooking the carrots at a simmer, uncovered. Cook for about 10 to 15 minutes or until carrots are soft and nicely glazed. Servings: 8


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Grilled Veggies These veggies have lots of flavor but just a bit of fat. Prepare the dish early in the day; the flavors only get better. For the marinade: 1/4 cup red-wine vinegar 1/4 cup olive oil 1 tablespoon each Dijon mustard, minced garlic and fresh rosemary Salt and pepper, to taste 1 Japanese eggplant, cut in 1-inch pieces 2 red bell peppers, cut into 1 1/2-inch pieces 1 each zucchini and yellow squash, cut into 1/2-inch pieces 4 ripe plum tomatoes, halved 2 small red onions, quartered 1/4 cup chopped fresh parsley Combine marinade ingredients in a bowl; toss with the vegetables. Let rest for 3 hours. Reserving the marinade in the bowl, thread like vegetables on 12-inch skewers, leaving 1/2-inch space between them. Cook skewers over hot coals, 3 inches from the heat source, for about 3 to 5 minutes on all sides, turning carefully. Slide the hot, cooked vegetables off the skewers into the marinade and toss; then toss with the parsley. Serve at room temperature. Serves 8. Per serving: 110 calories, 11g carbohydrate, 2g protein, 7g fat, no cholesterol.


Potato Pie This is an old, typical dish from Naples, Italy 2 1/2 lb. potatoes 6 oz. ham, chopped 8 oz. fresh mozzarella cheese, cubed 4 eggs 2 oz. grated parmesan cheese bread crumbs 4 oz. butter 1 cup milk Hard-boil 2 eggs, peel and cut into wedges. Boil the potatoes in their jackets, peel and put through a ricer. In a mixing bowl combine 2 raw eggs, the butter, Parmesan cheese and a dash of pepper, mix well adding the milk a little at the time. Add the ham. Grease a baking dish with butter and sprinkle with bread crumbs, spread half the potato mixture and smooth it well. Top with the egg wedges and the mozzarella cheese, cover with the remaining potato mixture and smooth the surface. Top with a dusting of bread crumbs and dabs of butter and bake at 350 F. until a golden crust is formed.


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Potatoes Braised in Rich Tart Sauce INGREDIENTS Between 1 tablespoon plus 2 teaspoons to 3 tablespoons vegetable oil (mustard oil preferred) 450 grams / 1 pound potatoes (about 4 medium) cut into 2.5 centimeter / 1 inch cubes 2 whole dried red chilies 1/2 teaspoon asafetida powder 3 tablespoons fresh ginger, peeled and minced 1 green chili, seeded and chopped 2 teaspoon ground cumin A dash of red chili powder or cayenne (or to taste) 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup water 1 teaspoon tamarind concentrate METHOD Heat 2 tablespoons of oil in a skillet over medium heat. Fry potatoes until they turn medium brown, 6-7 minutes, turning often. Remove with slotted spoon and set aside. Add 1 tablespoon oil to the skillet and heat over medium low heat. Fry red chilies until they darken. Sprinkle asafetida onto the chilies. Add ginger, green chili, cumin, red pepper, salt and sugar and stir a few times. Stir in the potatoes. Add water and simmer, covered until potatoes are tender but still hold their shape, 15-20 minutes. Add tamarind and stir gently to mix in with the potatoes. Remove from heat and let stand covered for 10 minutes to develop the flavours. Garnish with coriander to serve.


Sautéed Turnip Tops Neapolitan style, of course! 3 lbs. turnip tops (uncleaned) 1/2 cup olive oil 2 gloves garlic hot red pepper salt. Wash and dry the greens. In a skillet, sauté the garlic and a pinch of hot red pepper in olive oil, add salt to cook. Add the greens, covered over a low flame, stirring occasionally. When they are nearly tender, uncover and continue cooking until the water released by the turnip tops has evaporated completely.


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Wilted Garlic Spinach w/ Bacon This is my absolute favorite recipe for fresh spinach. Add ½ of a large sweet onion and 2 cloves crushed garlic. Sauté lightly. Add ¼ cup red wine vinegar and the juice of ½ of a lemon. Add spinach and put a lid on it for a minute to wilt. Serve with salt and pepper immediately. Cook several pieces of good quality, smoked bacon, cut into 1” pieces in 1 T extra virgin olive oil. Remove.


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Garden Patch Goulash 2 cups onion, diced 2 cups carrot, diced 2 cups zucchini, diced 2 T. olive oil 2 T. tomato paste 2 T. Hungarian paprika 2 T. freshly chopped parsley 1/4 t. ground nutmeg 2 cups Roma tomatoes, deseeded, and diced 1 - 15 oz. can kidney beans, rinsed, and drained 1 - 15 oz. can cannellini beans (or other white bean), rinsed, and drained 1 cup tomato juice 1 t. salt 1/4 t. freshly ground black pepper tofu sour cream, for garnish In a large pot, sauté the onion, carrot, and zucchini in the olive oil, for 5-7 minutes or until soft. Add the tomato paste, paprika, parsley, and nutmeg, and sauté an additional 2 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for 15 minutes. Taste and adjust the seasonings, if needed. Serve the goulash in bowls alone, or over pasta, Vegan Dumplings, grains, or mashed potatoes. Top individual servings with a dollop of tofu sour cream or Lemon-Dill Tofu Cream. Serves 6-8


Lemon-Dill Tofu Cream 1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm 1/3 cup soy milk 3 T. lemon juice 2 T. freshly chopped dill 1 T. nutritional yeast 1/2 t. salt In a food processor or blender, combine all of the ingredients and puree until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow the flavors to blend. Serve as a topping for soups, salads, and other dishes just as you would use sour cream. Yield: 2 1/2 cups


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Sour Cherry And Applesauce Brown Betty There are numerous versions of Apple Brown Betty, each having a slightly different character, depending on additions, alterations, and regional inflections. Crumbs used are often bread crumbs combined with butter, but sometimes crushed cookies or graham cracker crumbs are used. In this recipe, I've found that graham cracker crumbs are a nice complement to the sour cherries. If you can't find dried sour cherries, use dried cranberries or dried sweet cherries. One 24-ounce jar unsweetened applesauce 1/2 cup dried sour cherries 1/2 cup sugar (vegan granulated sweetener) 1 teaspoon cardamom (or use 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg) 2 medium-sized apples or pears, peeled, cored, and finely chopped 1 Tablespoon lemon juice 12 medium graham cracker squares, crushed into fairly uniform crumbs (about 1 1/4 cups) 2 Tablespoon soy margarine, melted (optional) Preheat oven to 350 degrees. Blend the applesauce, dried cherries, sweetener, and cardamom. Set aside. In another bowl combine the apples or pears and lemon juice. In a 2-quart casserole, spread 1/3 of the graham cracker crumbs, 1/2 of the applesauce mixture, and 1/2 of the apples or pears and lemon juice blend. Repeat layers. You will have 1/3 of the graham crackers left. Combine this with 1 Tablespoon melted soy margarine for a browned and crispier topping, if desired. Sprinkle the last of the graham cracker crumbs over the top and press down lightly. Bake at 350 degrees for 35 minutes.


Stewed White Beans Source: "Vegetarian Celebrations" by Nava Atlas

2 tablespoons safflower oil 1 cup minced onions 1/2 cup minced celery 14 oz. can crushed tomatoes 3 tablespoons light brown sugar 1 teaspoon paprika 1 teaspoon dried summer savory 2 bay leaves 2 1/4 to 2 1/2 cups canned (or cooked navy beans) Salt Freshly ground pepper

Heat the oil in a deep heavy saucepan. Add the onion and celery; sauté over moderate heat until they are golden. Stir in the crushed tomatoes, sugar & seasonings. Bring to a simmer, then stir in the beans. Add a pinch of salt and a grinding of pepper. Simmer, covered, over very low heat, for 45 minutes. Taste to adjust seasonings & serve hot. Yield: 6 servings


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Stir Fried Sesame Vegetables with Rice In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor. Prep Time: 10 Min Cook Time: 25 Min Ready In: 35 Min Ingredients: 1 1/2 cups vegetable broth 3/4 cup uncooked long-grain white rice 1 tablespoon margarine 1 tablespoon sesame seeds 2 tablespoons peanut oil 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces 1 large red bell pepper, cut into 1 inch pieces 1 large yellow onion, sliced 2 cups sliced mushrooms 2 teaspoons minced fresh ginger root 1 teaspoon minced garlic 3 tablespoons soy sauce 1 tablespoon sesame oil Directions: Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.


Swiss Chard, Potato, and Chickpea Stew from Food and Wine For Chard: 1 pound swiss chard, tough stems removed, leaves washed well and chopped For Potatoes: 3 tablespoons olive oil 1-1/2 pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick 1 onion, chopped 2 cloves garlic, minced 1 teaspoon paprika 1/4 teaspoon turmeric 1/8 teaspoon cayenne pepper 1 teaspoon salt

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2 cups drained and rinsed canned chickpeas (one 19-ounce can) 3 cups canned low-sodium vegetable broth or homemade stock 1 cup water 2 hard-cooked eggs, cut into wedges FOR CHARD: Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside. FOR POTATOES: In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and saute, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute. TO SERVE: Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs. Serves 4 VEGETABLE TIP: Swiss chard is available with either reddish or light-green stalks. The red variety has a slightly stronger flavor, but the two are generally interchangeable. WINE RECOMMENDATION: A cozy cold-weather stew, with its earthbound flavors, begs for a similarly rustic, full-bodied white wine. A white Côtes-du-Rhône from the warm and sunny south of France will fill the bill nicely.


Vegan Casserole Ingredients 2 tablespoons olive oil 1 1/2 cups chopped onion 3 tablespoons minced garlic 2 (28 ounce) cans peeled plum tomatoes, undrained 1/3 cup tomato paste 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley 1 teaspoon salt 1 teaspoon ground black pepper

1 pound dry lasagna noodles 2 (16 ounce) packages firm tofu 2 tablespoons minced garlic 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/2 teaspoon salt ground black pepper 3 (10 ounce packages)) frozen spinach, thawed and drained

Preparation Preheat oven to 400 degrees F (200 degrees C). Peel and quarter potatoes. Place in a medium or large size pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until potatoes are very tender. To Make Filling: While potatoes are cooking, in a large skillet heat 1 tablespoon oil and sauté onion and garlic. Sauté for 1 minute over medium heat, then add mushrooms and sauté for 2 minutes. Crumble tofu in chunks into the skillet and sauté briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and sauté, stirring frequently, for 20 minutes over medium heat. Transfer potatoes from water to a large bowl, reserving potato stock. Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in 1/4 to 1/3 cup increments, mashing potatoes as you add the stock. Add only enough water to moisten potatoes adequately. Do not over moisten, this potato mixture will be the crust covering of the casserole. Add corn and spinach to filling mixture and mix well. Spoon filling into an oiled, shallow ovenproof casserole dish. Pat

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down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden. While casserole bakes, prepare gravy. Heat oil in a large frying pan. Add flour and yeast, stir with a whisk over medium heat to form a paste. Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.


Vegan Dumplings 1 Quart vegetable stock or water 2 cups unbleached flour 2 t. baking powder 1 t. salt 3 T. Spectrum Spread non-hydrogenated margarine 1/4 cup soy milk, rice milk, or other non-dairy milk of choice Garnishes: freshly chopped parsley and Spectrum Spread non-hydrogenated margarine In a large pot, place the vegetable stock, and bring to a boil. Meanwhile, in a small bowl, place the flour, baking powder, and salt, and stir well to combine. Using a pastry blender or a fork, cut in the Spectrum Spread until mixture resembles a coarse meal. Stir in the soy milk, mixing to form a manageable dough. Transfer the dough to a floured work surface and roll out to 1/8-inch thickness. Cut the dough into 1 x 1-inch strips and toss the strips with a little additional flour to prevent them from sticking together. Carefully drop the cut dumplings in the boiling stock, cover, and cook for 10 minutes without lifting the lid. Remove the dumplings from the vegetable stock with a slotted spoon and transfer them to a large bowl. Save the vegetable stock for making soups. Sprinkle the dumplings with a little chopped parsley and Spectrum Spread (1-2 T. or to taste), and toss gently. Serve as a side dish, or as an accompaniment to soups and stews, or they can also be cooked directly in a simmering soup or stew for added flavor. Serves 6-8


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Vegetable Pizza 1 pizza dough, homemade or ready to bake 1-2 tablespoons semolina or polenta 1 teaspoon olive oil 1 bell pepper, thinly sliced 1 onion, thinly sliced 1 zucchini, thinly sliced 2-3 cloves garlic, minced 1 teaspoon garlic infused olive oil 1-2 teaspoons mustard or pizza sauce 2 cups grated soft cheese, such as fontina, gouda, cheddar 2-3 fresh mushrooms, thinly sliced 1 chopped fresh tomato, or 1/2 cup chopped Pomi sea salt freshly ground pepper 1 tablespoon minced herbs, such as Italian or Herbes de Provence 1/2 cup pitted black olives fresh basil sprigs for garnish Place crust on pizza peel, liberally sprinkled with semolina or polenta. Heat oven with pizza stone in it to 450-500 degrees. In meantime, slice and cook pepper, onion, zucchini, and garlic in olive oil a few minutes to soften and to start to brown just a little. Brush the crust all over with the garlic olive oil, and then spread with a very thin layer of mustard. Top with the grated cheese. Distribute the cooked vegetable mixture over the cheese, top with mushrooms, tomatoes, salt, pepper and herbs. Sprinkle with the olives. Transfer crust to the hot pizza stone and bake until the crust is crisp the the topping is bubbly, about 12-15 minutes. Garnish with basil and serve.


Vegetarian Pizza 12" pizza crust 1 cup grated low fat mozzarella cheese, divided 8 oz. mixed vegetables 1 cup sliced fresh mushrooms 1 medium onion, sliced 1/2 cup grated Swiss cheese 1/2 cup pineapple chunks, drained 1 medium sweet red pepper, sliced thin 1 medium green pepper, sliced thin 1/2 cup grated Parmesan cheese Cover pizza dough with 1 cup sauce mixture. Sprinkle with 1/2 cup mozzarella cheese. Layer with mixed vegetables, mushrooms and onion. Add remaining sauce over vegetables. Sprinkle with remaining 1/2 cup mozzarella and then the Swiss cheese. Spread pineapple chunks over the vegetables. Layer both red and green peppers on top. Sprinkle entire top surface with grated Parmesan cheese. Bake in preheated 500 F oven for 12 minutes or until cheese is melted and stringy. Remove from oven and let stand for 3 to 4 minutes before slicing. Serves 8

- posted by Yoko H.

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Vegetarian Shepherd's Pie 2 Tbs. extra virgin Olive Oil, divided 1 large yellow Onion, roughly chopped 4 cloves Garlic, crushed 2 Tbs. Curry Powder 2 Tbs. Ground Cumin 2 small Red or Green Bell Peppers, chopped 1 Eggplant, cubed, unpeeled (3 cups)

1 15-ounce can Diced Tomatoes 10 small Red Potatoes, halved 1/2 C fat-free Half-and-Half (or Milk) 1 C frozen or fresh Peas 1/2 C grated Parmesan cheese Salt and freshly ground Pepper, to taste

Pre-heat oven to 400 degrees. In a large skillet on medium heat, heat 1 Tbs of oil; add onion, garlic, curry, and cumin. Sauté until onions are soft, about 5 minutes. Transfer to bowl. Heat remaining oil in skillet; add peppers, eggplant, tomatoes, and 1/2 cup water. Sauté until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8 baking dish. In a saucepan, boil potatoes until done. Drain and mash. Stir in half-and-half, peas, salt, and pepper. Spread over vegetables and top with Parmesan. Bake 15 minutes. Brown in broiler. Serve. Serves 6. Nutrition Info: Per Serving: 192 calories, 9g protein, 8g fat (2g saturated), 22g carbohydrates, 7g fiber, 390mg sodium, 10mg cholesterol


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Wok Cooking To learn the basic techniques used in Asian cuisine, start with the wok. Best known in the United States for stir-frying, this universal cooking pot of Asia is exceptionally versatile. Its also ideal for deep-frying, steaming, braising and even smoking. Once you master the fundamentals, the wok will become an essential part of your repertoire for preparing quick weeknight meals as well as special dinners for guests. Stir-Frying Stir-frying is a technique of rapidly frying small pieces of food in oil over high heat. A wok is well suited for stir-frying because it exposes the ingredients to the maximum cooking surface, while the gradually sloping sides help contain small pieces of food inside the pan as they are rapidly tossed and stirred. Deep-Frying Deep-frying is widely used in Asia for preparing savory dishes, such as tempura and spring rolls, as well as sweet dishes like banana fritters. To ensure that foods emerge with a crisp, tender crust and fully cooked interior, heat the oil to the temperature specified in the recipe and fry the food in small batches; otherwise, the temperature will drop and the food will absorb the oil. Always wait for the oil to return to frying temperature before adding the next batch. Steaming Steaming is a popular way to cook a range of foods, particularly delicate ones, such as vegetables, fish and dumplings. To steam foods in a wok, fill the pan with 2 to 3 inches of water and place a bamboo steamer or a cake cooling rack inside. Bring the water to a boil, place the food on the steamer, cover and cook as directed in the recipe. Braising Braising involves cooking food slowly in a covered pot or wok. This technique works well for preparing everything from eggplant to chicken. First the ingredients are seared in oil, then liquid and other aromatics are added. The food simmers slowly in the covered wok, emerging moist and tender and bathed in a flavorful sauce. Smoking An ancient cooking method in China, smoking is excellent for preparing duck, quail and fish. Tea leaves and other fragrant ingredients, such as citrus peel and whole spices, are commonly used to impart flavor. To convert a wok to a smoker, line the pan with aluminum foil and place tea leaves and other aromatics on the foil. Set a rack in the wok and place the food on the rack. Cover with a tight-fitting lid and smoke-cook the food as directed in the recipe.


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Flank Steak Stir-Fry with Asparagus and Red Pepper 3 Tbsp vegetable oil 1/2 lb asparagus, trimmed, diagonally cut into 1 1/2 inch lengths 1 lb flank steak, sliced in half lengthwise (along grain) then into thin strips, 2"L x 1/4"W 1 red bell pepper, seeded, de-ribbed, cut into thin strips 2"L x 1/4"W 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water All Purpose Stir Fry Sauce 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version) 1 tsp finely chopped, peeled, fresh ginger 1 small clove garlic, minced 1 green onion, including green tops, chopped 1/2 tsp chili oil While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package. Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside. Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside. Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice). Serves 4 *TIP: put the steak in the freezer for 15 minutes before slicing to make it easier to slice.


Fried Rice with Thai Basil (Khao Pad Bai Kraprow) Fried rice originated in China as a way to use up leftover cooked rice. Wherever fried rice is prepared in Asia, local cooks add regional ingredients and seasonings. This means Thai cooks mix in garlic, chili and basil with delicious results. The versatility of this dish welcomes a variety of vegetables, while other seafood or meats can be substituted for the shrimp. Ingredients: 2 Tbs. vegetable oil 1/4 tsp. salt 2 garlic cloves, minced

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2 small Serrano chilies, seeded and chopped 1/4 lb. shrimp, peeled and deveined 4 cups cold cooked long-grain white rice, crushed gently to break up any clumps 1 to 2 Tbs. light soy sauce 1 Tbs. fish sauce 1/4 tsp. sugar 2 green onions, including white and green portions, chopped 1/2 cup firmly packed fresh Thai basil leaves 1/4 cup coarsely chopped fresh cilantro Directions Heat a wok over medium-high heat. When hot, add the oil, salt and garlic. Stir-fry until the garlic is golden, about 30 seconds. Add the chilies and shrimp and stir-fry until the shrimp just turn pink, about 30 seconds. Add the rice and stir-fry until heated through, 2 to 3 minutes. Add the soy sauce, fish sauce and sugar and stir-fry to combine thoroughly. Add the green onions and basil leaves and stir-fry until the leaves begin to wilt, 25 to 30 seconds. Transfer the rice to a serving bowl or platter and garnish with the cilantro. Serve immediately. Serves 4. Adapted from Williams-Sonoma Savoring Series,Savoring Southeast Asia, by Joyce Jue (Time-Life Books, 2000).


Spicy Chicken and Basil Stir-Fry Aromatic basil, sometimes called Italian basil, is fundamental to Mediterranean cooking. But on the other side of the world, in Thailand, another basil variety is equally essential. For a more authentic version of this dish, seek out Thai basil, which has smaller, narrower leaves than the common Italian variety, a reddish purple cast and a more pronounced anise flavor. Look for it in Southeast Asian stores or at farmers' markets, or plant seeds outdoors in pots or beds for easy harvests. Ingredients: 6 Tbs. chicken stock 2 Tbs. Asian fish sauce 2 tsp. firmly packed light brown sugar 1/2 tsp. cornstarch 2 Tbs. vegetable oil 1 red bell pepper, seeded and cut into 1/4-inch strips 1 or 2 Thai or jalapeño chilies, cut into very thin rounds 2 garlic cloves, minced 4 boneless, skinless chicken breast halves, cut into thin strips 3/4 cup thinly sliced fresh basil leaves, preferably Thai basil 3 green onions, cut into 3-inch pieces Cooked jasmine rice for serving

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Directions In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside. In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute. Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4. Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).


Stir-Fried Beef and Cabbage Chinese cabbage is finer than head cabbage and cooks rapidly.

2 tablespoons peanut oil 1 scallion, chopped, with green 1/4 pound beef, julienned 1 teaspoon light soy sauce 1/2 teaspoon cornstarch 1/4 head finely sliced Chinese cabbage Salt to taste

Method Mix together 1/2 teaspoon oil, beef, soy sauce and cornstarch. Set aside. Heat a wok or sauté pan. When hot, put in remaining oil. Sprinkle in scallion and stir for just seconds. Add cabbage and stir-fry for about two minutes. Add beef mixture. Stir fry for about two more minutes or until cabbage is wilted and beef loses its pink. Serves: 4


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British / U.S. Cooking Terms

British U.S. aubergine eggplant bangers sausage beetroot beet bilberry blueberry biscuit cracker or cookie broad bean fava bean caster sugar superfine granulated chips french-fried potatoes cling film plastic wrap collops meatballs corn flour corn starch cornish pasty meat turnover courgette zucchini cream, double heavy cream cream, single light cream crisps potato chips dripping fat from roasted meat finnan haddie smoked haddock fish slice spatula flour, maize cornmeal flour, strong bread flour; hard-wheat flour forcemeat stuffing mixture for meat or fish french bean green bean gammon ham golden syrup substitute light corn syrup groundnut peanut hand of pork pork shoulder roast heaped spoonful heaping spoonful icing sugar confectioners' sugar joint large cut of meat with bone; roast marrow zucchini-like squash mince (n.) ground meat offal variety meats (liver, heart, kidney) oxford sauce cumberland sauce pie dish deep baking dish pig's trotter pig's foot pine kernels pine nuts pips seeds pluck (n.) heart, liver, and lights (lungs) pudding dessert sack sweet sherry shandy beer with lemonade silverside beefcut from the rump stoned seeded sultanas golden raisins treacle molasses tunny tuna

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Oven Temperatures: British / U.S. Heat level

Degrees Fahrenheit

Degrees Centigrade

British (Regulo) Gas Mark

Very cool 200 95 0 Very cool 225 110 1/4 Very cool 250 120 1/2 Cool or slow 275 135 1 Cool or slow 300 150 2 Warm 325 165 3 Moderate 350 175 4 Moderately hot 375 190 5 Fairly hot 400 200 6 Hot 425 220 7 Very Hot 450 230 8 Very Hot 475 245 9

Common Abbreviations US t = teaspoon tsp = teaspoon T = tablespoon Tbsp = tablespoon c = cup oz = ounce pt = pint qt = quart gal = gallon lb = pound # = pound

British l = liter g = gram ml = milliliter

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Frequently Used Spices Spice Chart Spices consist of the seeds, buds, fruit or flower parts, bark or roots of aromatic plants from tropical regions. A mortar and pestle, spice grinder or small electric coffee grinder works well for crushing and blending spices as well as herbs. Ground spices can be stored 1 to 2 years in airtight containers away from heat and light (especially if packed in clear jars).

Spice and Form Flavor Use

Allspice (whole, ground; a spice, not a blend)

Pungent, sweet Cakes, cookies, fruits, jerk seasoning, pickling, pies, poaching fish, spinach, stews

Cinnamon (stick, ground)

Aromatic, pungent, sweet

Cakes, cappuccino, cookies, fruit desserts, hot chocolate, maple syrup, pies, pickling, puddings, winter hot drinks

Cloves (whole, ground)

Aromatic, strong, pungent, sweet

Baked beans, desserts, fruits, gravies, ham, meats, pickling, pork, sausages, stews, syrups, tea, vegetables

Garlic (minced, powdered, dehydrated, flaked, fresh, paste, juice)

Pungent aroma and taste

Fish, meats, salads, sauces, sausages, soups, vegetables

Ginger (whole, cracked bits, ground, crystallized, fresh)

Pungent, spicy Baked goods, fish, fruits, meats, sauces, sausages, soups, tea, vegetables

Nutmeg (whole, ground; mace is the covering of the nutmeg seed and can be used the same way)

Fragrant, sweet with spicy undertone

Apple or pear desserts, beverages, cakes, cookies, parsnips, puddings, sauces, sweet potatoes, winter squash

Paprika (ground; made from dried sweet red peppers)

Slightly bitter, ranges from sweet to hot

Casseroles, eggs, fish, garnish, meats, salads, soups, vegetables

Pepper, black and white (whole, ground, cracked; green sold packed in brine or dried)

Pungent and peppery Meats, savory foods

Pepper, red [cayenne] (ground) Very hot, peppery

Barbecue sauce and other sauces, chili, corn bread, eggs, fish, guacamole, gravies, meats, vegetables

Saffron (strands, powdered)

Softly bitter, distinctive flavor

Poultry, rice, rolls, sauces, seafood, Spanish dishes

Turmeric (ground) Aromatic, slightly bitter

Curry powder, eggs, food color, pickling, poultry, rice, seafood

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Approximate Metric Equivalents by Length U.S. Metric

1/4 inch .6 centimeters 1 inch 2.5 centimeters 2 inches 5.08 centimeters 4 inches 10.16 centimeters 5 inches 13 centimeters 6 inches 15.24 centimeters 12 inches 30.48 centimeters 36 inches 91.44 centimeters Approximate Metric Equivalents by Volume U.S. Metric

1/4 cup 60 milliliters 1/2 cup 120 milliliters 1 cup 230 milliliters 1 1/4 cups 300 milliliters 1 1/2 cups 360 milliliters 2 cups 460 milliliters 2 1/2 cups 600 milliliters 3 cups 700 milliliters 4 cups (1 quart) .95 liter 1.06 quarts 1 liter 4 quarts (1 gallon) 3.8 liters

Metric U.S.

50 milliliters .21 cup 100 milliliters .42 cup 150 milliliters .63 cup 200 milliliters .84 cup 250 milliliters 1.06 cups 1 liter 1.05 quarts

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Approximate Metric Equivalents by Weight U.S. Metric

1/4 ounce 7 grams 1/2 ounce 14 grams 1 ounce 28 grams 1 1/4 ounces 35 grams 1 1/2 ounces 40 grams 2 1/2 ounces 70 grams 4 ounces 112 grams 5 ounces 140 grams 8 ounces 228 grams 10 ounces 280 grams 15 ounces 425 grams 16 ounces (1 pound) 454 grams

Metric U.S.

1 gram .035 ounce 50 grams 1.75 ounces 100 grams 3.5 ounces 250 grams 8.75 ounces 500 grams 1.1 pounds 1 kilogram 2.2 pounds

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Pantry Essentials Allspice Almond extract Aluminum foil Baking powder Baking soda Beef stock Beans Brown sugar (light and dark) Chicken stock Chocolate (semi-sweet chips, unsweetened baking chocolate, cocoa powder) Cinnamon Coconut (shredded) Cooking Spray (regular and butter flavored) Cornstarch Cornmeal (yellow and white) Cream of tartar Flour Gelatin (unflavored) Ground ginger Honey Jams (strawberry and apricot) Maple syrup Noodles/pasta Nutmeg Nuts (walnuts, pecans, and almonds) Oil Paper towels Peanut Butter Pineapple (canned) Plastic wrap Quick oats Raisins Rice Salt Shortening Spaghetti sauce/marinara sauce Spices Sugar (granulated and confectioners') Syrup (maple) Vanilla extract Wax paper Wooden toothpicks Yeast (active dry)

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Popular Cooking Terms Aerate A synonym for sift; to pass ingredients through a fine-mesh device to break up large pieces and to incorporate air into the ingredients to make them lighter. Al dente "To the tooth," in Italian. The pasta is cooked just enough to maintain a firm, chewy texture. Bake To cook in the oven. Food is cooked slowly with gentle heat, causing the natural moisture to evaporate slowly, concentrating the flavor. Baste To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out. Batter A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough, which maintains its shape. Beat To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer. Bias-slice To slice a food crosswise at a 45-degree angle. Bind To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream. Blackened A popular Cajun-style cooking method in which seasoned foods are cooked over high heat in a super-heated heavy skillet until charred. Blanch To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off. Blend To mix or fold two or more ingredients together to obtain equal distribution throughout the mixture. Boil To cook food in heated water or other liquid that is bubbling vigorously. Braise A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat. Bread To coat the food with crumbs (usually with soft or dry bread crumbs), sometimes seasoned.

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Broil To cook food directly under the heat source. Broth or stock A flavorful liquid made by gently cooking meat, seafood, or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid, usually water. Brown A quick sautéing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal. Brush Using a pastry brush, to coat a food such as meat or bread with melted butter, glaze, or other liquid. Bundt pan The generic name for any tube baking pan having fluted sides (though it was once a trademarked name). Butterfly To cut open a food such as pork chops down the center without cutting all the way through, and then spread apart. Caramelization Browning sugar over a flame, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320º F to 360º F (160º C to 182º C). Chiffon Pie filling made light and fluffy with stabilized gelatin and beaten egg whites. Chop To cut into irregular pieces. Clarify Remove impurities from butter or stock by heating the liquid, then straining or skimming it. Coat To evenly cover food with flour, crumbs, or a batter. Coddle A cooking method in which foods (such as eggs) are put in separate containers and placed in a pan of simmering water for slow, gentle cooking. Combine To blend two or more ingredients into a single mixture. Confit To slowly cook pieces of meat in their own gently rendered fat. Core To remove the inedible center of fruits such as pineapples.

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Cream To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy. This process traps in air bubbles, later used to create height in cookies and cakes. Crimp To create a decorative edge on a piecrust. On a double piecrust, this also seals the edges together. Crisp To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven. Crush To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin. Crystallize To form sugar- or honey-based syrups into crystals. The term also describes the coating. Curd Custard-like pie or tart filling flavored with juice and zest of citrus fruit, usually lemon, although lime and orange may also be used. Curdle To cause semisolid pieces of coagulated protein to develop in food, usually as a result of the addition of an acid substance, or the overheating of milk or egg-based sauces. Cure To preserve or add flavor with an ingredient, usually salt and/or sugar. Custard A mixture of beaten egg, milk, and possibly other ingredients such as sweet or savory flavorings, which is cooked with gentle heat, often in a water bath or double boiler. As pie filling, the custard is frequently cooked and chilled before being layered into a prebaked crust. Cut in To work vegetable shortening, margarine, or butter into dry ingredients. Dash A measure approximately equal to 1/16 teaspoon. Deep-fry To completely submerge the food in hot oil. Deglaze To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan. Devil To add hot or spicy ingredients such as cayenne pepper or Tabasco sauce to a food. Dice To cut into cubes. Direct heat A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting.

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Dot To sprinkle food with small bits of an ingredient such as butter to allow for even melting. Dough A combination of ingredients including flour, water or milk, and, sometimes, a leavener, producing a firm but workable mixture for making baked goods. Dredge To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly. Drizzle To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food. Drippings Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked. Dust To sprinkle food lightly with spices, sugar, or flour for a light coating. Egg wash A mixture of beaten eggs (yolks, whites, or whole eggs) with either milk or water. Used to coat cookies and other baked goods to give them a shine when baked. Emulsion A mixture of liquids, one being a fat or oil and the other being water based so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary or permanent. Entrée A French term that originally referred to the first course of a meal, served after the soup and before the meat courses. In the United States, it refers to the main dish of a meal. Fillet To remove the bones from meat or fish for cooking. Filter To remove lumps, excess liquid, or impurities by passing through paper or cheesecloth. Firm-ball stage In candy making, the point where boiling syrup dropped in cold water forms a ball that is compact yet gives slightly to the touch. Flambé To ignite a sauce or other liquid so that it flames. Flan An open pie filled with sweet or savory ingredients; also, a Spanish dessert of baked custard covered with caramel. Flute To create a decorative scalloped or undulating edge on a piecrust or other pastry.

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Fold To cut and mix lightly with a spoon to keep as much air in the mixture as possible. Fricassee Usually a stew in which the meat is cut up, lightly cooked in butter, and then simmered in liquid until done. Fritter Sweet or savory foods coated or mixed into batter, then deep fried (also, in French, beignet). Frizzle To cook thin slices of meat in hot oil until crisp and slightly curly. Fry To cook food in hot cooking oil, usually until a crisp brown crust forms. Ganache A rich chocolate filling or coating made with chocolate, vegetable shortening, and possibly heavy cream. It can coat cakes or cookies, and be used as a filling for truffles. Garnish A decorative piece of an edible ingredient such as parsley, lemon wedges, croutons, or chocolate curls placed as a finishing touch to dishes or drinks. Glaze A liquid that gives an item a shiny surface. Examples are fruit jams that have been heated or chocolate thinned with melted vegetable shortening. Also, to cover a food with such a liquid. Gluten A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity. Grate To shred or cut down a food into fine pieces by rubbing it against a rough surface. Gratin To bind together or combine food with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish. The mixture is then baked until cooked and set. Grease To coat a pan or skillet with a thin layer of oil. Grill To cook over the heat source (traditionally over wood coals) in the open air. Grind To mechanically cut a food into small pieces. Hard-ball stage In candy making, the point at which syrup has cooked long enough to form a solid ball in cold water. Hull (also husk) To remove the leafy parts of soft fruits, such as strawberries or blackberries.

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Ice To cool down cooked food by placing in ice; also, to spread frosting on a cake. Infusion Extracting flavors by soaking them in liquid heated in a covered pan. The term also refers to the liquid resulting from this process. Jell (also gel) To cause a food to set or solidify, usually by adding gelatin. Jerk or Jamaican jerk seasoning A dry mixture of various spices such as chilies, thyme, garlic, onions, and cinnamon or cloves used to season meats such as chicken or pork. Julienne To cut into long, thin strips. Jus The natural juices released by roasting meats. Knead To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. Larding Inserting strips of fat into pieces of meat, so that the braised meat stays moist and juicy. Leavener An ingredient or process that produces air bubbles and causes the rising of baked goods such as cookies and cakes. Line To place layers of edible (cake or bread slices) or inedible (foil or wax paper) ingredients in a pan to provide structure for a dish or to prevent sticking. Loin A cut of meat that typically comes from the back of the animal. Marble To gently swirl one food into another. Marinate To combine food with aromatic ingredients to add flavor. Marzipan A paste (of ground almonds, sugar, and egg whites) used to fill and decorate pastries. Mash To beat or press a food to remove lumps and make a smooth mixture. Medallion A small round or oval bit of meat. Meringue Egg whites beaten until they are stiff, then sweetened. It can be used as the topping for pies, or baked as cookies.

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Mince To chop food into tiny, irregular pieces. Mix To beat or stir two or more foods together until they are thoroughly combined. Moisten Adding enough liquid to dry ingredients to dampen but not soak them. Mull To slowly heat wine or cider with spices and sugar. Panbroil To cook a food in a skillet without added fat, removing any fat as it accumulates. Panfry To cook in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once or twice. Parboil To partly cook in a boiling liquid. Parchment A heavy, heat-resistant paper used in cooking. Pare To peel or trim a food, usually vegetables. Peaks The mounds made in a mixture. For example, egg white that has been whipped to stiffness. Peaks are "stiff" if they stay upright, or "soft" if they curl over. Pesto A sauce usually made of fresh basil, garlic, olive oil, pine nuts, and cheese. The ingredients are finely chopped and then mixed, uncooked, with pasta. Generally, the term refers to any uncooked sauce made of finely chopped herbs and nuts. Pinch Same as "dash." Pipe To force a semisoft food through a bag (either a pastry bag or a plastic bag with one corner cut off) to decorate food. Pit Using a sharp knife to take out the center stone or seed of a fruit, such as a peach or a mango. Poach To simmer in liquid. Pressure cooking A cooking method that uses steam trapped under a locked lid to produce high temperatures and achieve fast cooking time. Proof To let yeast dough rise.

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Purée To mash or sieve food into a thick liquid. Ramekin A small baking dish used for individual servings of sweet and savory dishes. Reconstitute To take a dried food such as milk back to its original state by adding liquid. Reduce To cook liquids down so that some of the water evaporates. Refresh To pour cold water over freshly cooked vegetables to prevent further cooking and to retain color. Render To melt down fat to make drippings. Roast To cook uncovered in the oven. Roux A cooked paste usually made from flour and butter used to thicken sauces. Sauté To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat. Scald Cooking a liquid such as milk to just below the point of boiling; also to loosen the skin of fruits or vegetables by dipping them in boiling water. Score To tenderize meat by making a number of shallow (often diagonal) cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade. Sear Sealing in a meat's juices by cooking it quickly under very high heat. Season To enhance the flavor of foods by adding ingredients such as salt, pepper, oregano, basil, cinnamon, and a variety of other herbs, spices, condiments, and vinegars. Also, to treat a pot or pan (usually cast iron) with a coating of cooking oil and baking it in a 350° F oven for approximately 1 hour; this process seals any tiny rough spots on the pan's surface that may cause food to stick. Seize To form a thick, lumpy mass when melted (usually applied to chocolate). Set Let food become solid. (See also "Jell.") Shred To cut or tear into long narrow strips, either by hand or by using a grater or food processor.

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Sift To remove large lumps from a dry ingredient such as flour or confectioners' sugar by passing it through a fine mesh. This process also incorporates air into the ingredients, making them lighter. Simmer Cooking food in a liquid at a low enough temperature that small bubble begin to break the surface. Skim To remove the top fat layer from stocks, soups, sauces, or other liquids such as cream from milk. Springform pan A two-part baking pan in which a spring-loaded collar fits around a base; the collar is removed after baking is complete. Used for foods that may be difficult to remove from regular pans, such as cheesecake. Steam To cook over boiling water in a covered pan, this method keeps foods' shape, texture, and nutritional value intact better than methods such as boiling. Steep To soak dry ingredients (tea leaves, ground coffee, herbs, spices, etc.) in liquid until the flavor is infused into the liquid. Stewing Browning small pieces of meat, poultry, or fish, then simmering them with vegetables or other ingredients in enough liquid to cover them, usually in a closed pot on the stove, in the oven, or with a slow cooker. Stir-Fry The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring. Thin To reduce a mixture's thickness with the addition of more liquid. Toss To thoroughly combine several ingredients by mixing lightly. Truss To use string, skewers, or pins to hold together a food to maintain its shape while it cooks (usually applied to meat or poultry). Unleavened Baked goods that contain no agents to give them volume, such as baking powder, baking soda, or yeast. Vinaigrette A general term referring to any sauce made with vinegar, oil, and seasonings. Water bath A gentle cooking technique in which a container is set in a pan of simmering water. (See also "Coddle.")

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Whip To incorporate air into ingredients such as cream or egg whites by beating until light and fluffy; also refers to the utensil used for this action. Whisk To mix or fluff by beating; also refers to the utensil used for this action. Zest The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring.

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Popular US Ingredient Glossary All-purpose flour All-purpose flour is milled from the inner part of the wheat kernel. It's a combination of hard (high-protein, like bread) and soft (low-protein, like cake and pastry) flours, and is suitable for most uses. For best results, avoid bleached flour. Allspice This dried seed pod comes from evergreen trees and has the flavors of cinnamon, cloves, and nutmeg. This spice is also known as Jamaican pepper for its peppercorn-like appearance, and its growth on the island of Jamaica. Almond extract Almond extract is made from bitter-almond oil and is usually combined with ethyl alcohol. If stored in a cool, dark place, it will keep indefinitely. Anaheim peppers Also called Green Chiles. Mildly hot. Angel hair pasta Spaghetti made in very fine strands. Artichokes Artichokes can be purchased fresh or canned. Use a scissors to trim the top fourth of the outer leaves and the stem. Soak to clean thoroughly. With a stainless steel knife, slice off the top quarter of the pale green cone. Rub all cut surfaces with lemon to maintain color. Cook by steaming, or simmer in boiling water with additional lemon juice, covered, for 40 minutes, or until tender. Scoop out the fuzzy choke with a spoon and discard. The artichoke heart is below the choke. Asiago An Italian cheese with a rich nutty flavor. Baking powder A derivative of baking soda. Baking powder is a double action leavener that is activated when mixed with a liquid. Baking soda Use this leavener with pastries that contain acid to make them rise. Instead of baking soda, use baking powder with recipes that contain little to no acid (baking powder already contains acid). Balsamic vinegar A sweet but pungent vinegar. A bottle of medium-quality balsamic vinegar will cost around $10, and is well worth the price. Bay leaf This leaf comes from the evergreen bay laurel tree in the Mediterranean. If used whole, remove bay leaves from a dish before serving. Bibb lettuce Small, tight leaves that have a crunchy sweetness. Black pepper Black peppercorns are the strongest of all peppercorns. You can buy black pepper as cracked or finely ground, but freshly ground pepper is always the best.

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Boston lettuce Tender, pale green leaves. Brown sugar Brown sugar is white sugar mixed with molasses. To create, add two tablespoons molasses to one cup white sugar. Butter Butter can be purchased salted or sweet. For cooking purposes, sweet butter can be purchased, since salt can be added as needed to any recipe. Buttermilk Buttermilk is made by adding a culture to whole or skim milk, giving it a thicker texture and a slightly tangy flavor. Canola oil A neutral oil that is great for cooking, because it is low in saturated fats and doesn't detract from the flavor of the foods being cooked. Capers Pickled small buds of the caper bush, known for their pungent flavor. Cardamom An aromatic spice native to India. Cayenne pepper A very hot pepper. Red when fully matured. Long and thin. Chickpeas Also known as garbanzo beans, chickpeas are often used in salads. Chile peppers There is a wide variety of chile peppers that vary in hotness. Chiles can be purchased fresh, dried, or in jars. To prepare: Remove seeds and membranes (or leave seeds in to increase intensity), but be careful not to touch your eyes after handling the peppers. Chives Chives belong to the onion family and can be snipped to add flavor to salads or other dishes. The chive plant is also an easy-to-grow perennial with purple flowers. Chocolate Chocolate can be bought as unsweetened, bittersweet, semi-sweet, extra-bittersweet, and sweet. While some of these chocolates can often be interchanged in recipes, it is best to bake with whichever chocolate is called for in your recipe. Chutney An Indian condiment made of spices and fruits or vegetables. Chutney can be purchased ready-made or prepared using one of the many available recipes. Cilantro Somewhat similar in appearance to parsley, but its distinctive, sharp flavor is used to make salsa. Cinnamon A sweet-hot spice that comes from the inner bark of a tropical evergreen tree, which curls into rolls when dried. These rolls can be made into sticks, or ground for powdered cinnamon.

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Clove A pungent and sweet spice, sold whole or ground. Coconut Available sweetened or unsweetened, shredded or flaked, moist or frozen. Confectioners' sugar A powdered sugar that is best for recipes that will not be cooked. Best used in frostings or sprinkled on top of baked goods. Cooking spray A convenient way to “grease” pans for baking and grills for cooking. It has a light taste so can be used to also spray on your salads along with balsamic vinegar. Corn oil Corn oil has about 14 grams of fat per serving. Cornstarch One of the most useful thickening agents in the kitchen. Mix with a small amount of water before adding to other foods. Couscous Often mistaken for rice, couscous is actually a pasta product. To cook, add equal amounts of couscous and boiling water to a bowl. Cover and let sit for about 15 minutes. Stir frequently to fluff. Cream of tartar An acidic, white powder that can be used to make baking powder. Cumin Adds a bitter taste to many curries, soups, stews, and vegetable dishes. Currants Similar to raisins, but not as sweet. Dijon mustard A smooth, creamy French table mustard that is often made with white wine. A delicious alternative to plain yellow mustard. Dill A feathery annual herb, available fresh or dried at the grocery store. Try growing your own by sprinkling some seeds on the ground in the spring. Eggplant A relative of the tomato that is mild in taste, and great grilled, broiled, sautéed, or roasted. Buy eggplants that are long in shape. Keep refrigerated. Fennel Mild licorice flavor. The feathery tops can be used as an herb to flavor soups and stews. The broad base is chopped for use in salads or other recipes. Feta cheese Salty, soft white cheese that is often crumbled over Greek salads. Field greens Available in the bagged salad section, field greens offer convenience and variety.

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Garlic One of the most important seasonings and a wonderful cooked vegetable. Buy garlic loose and store at room temperature in a dark and dry spot. Gelatin A thickening agent that, when dissolved in hot water, thickens whatever food it's been added to. Gingerroot Gingerroot can be purchased fresh in most grocery stores. Simply break off the amount you need or a small chunk. Prepare by peeling and finely chopping. Store leftover gingerroot in a plastic bag in the refrigerator. Granulated sugar The white sugar used in everyday baking. Habañero pepper Also known as Scotch Bonnet. The hottest commercially grown pepper. Generally green, red, orange, or yellow in color. Hazelnuts Rich, sweet nuts that are often ground or roasted in pastries, cookies, and other desserts. Honey An all-natural sweetener. Horseradish Fresh horseradish is known for its pungent, spicy flavor. To prepare fresh: Scrub root thoroughly, scrape brown peel, and grate as a condiment or as an ingredient in marinades. Iceberg lettuce The traditional salad green. Try combining it with other greens to add variety to your salads. Italian-seasoned bread crumbs Italian-seasoned bread crumbs typically combine cheese and spices, such as oregano and parsley. Jalapeño pepper Usually green, but sometimes red. Moderately hot, with an immediate bite. Jicama Also known as a Mexican potato, jicama is a tuber from Central America and Mexico. To prepare: Simply peel immediately before serving for a crisp and juicy snack. It can also be lightly cooked. Kale A member of the cabbage family. Prepare by removing tough stems. If cooking, boil about 1 minute in salted water. Lasagna Pasta in wide, flat strips. Leaf lettuce Mild and fresh flavor. Curly edged leaves often have red tips. Leeks Leeks are members of the onion family that have a milder taste and look like large green onions. To prepare: Cut off base and tough dark green stems. Slice remainder in half, and swish in water to remove grit. Pull apart layers to be sure that all dirt is removed.

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Macaroni Pasta in the form of tubes or in various other shapes, often baked with cheese, ground meat, etc. Mango Although most people think of the mango as an exotic fruit, it is actually one of the most commonly eaten fruits in the world. Mangos usually range in color from green to red, and the taste is described as a combination of peach and pineapple or peach and melon. Mascarpone Mascarpone is thought of as cheese, but it is actually pasteurized cow's cream that is fresh tasting and spreadable. It is used in Italian desserts, like Tiramisu, but it is also excellent as a topping for green salads and fruit salads. Mint A perennial herb that is available fresh or dried. Try it in tabouli salad. Mint is easy to grow, but don't let it take over your garden. Mushrooms, portobello Portobello mushrooms are often available fresh in the grocery store. They have a meaty texture and are versatile. Try them marinated and grilled as interesting additions to salads. Mushrooms, shiitake Available fresh or dried. Very rich flavor is excellent in dressings and marinades. To prepare dried mushrooms: soak in very hot water for 20-30 minutes. Be sure to add some of the soaking water to dressing or marinade recipes. Nutmeg A nutty spice used mostly in baking. Use sparingly. Olive oil An all-purpose oil that comes in two different varieties: "extra-virgin" olive oil, which comes from the first cold pressing of olives; and "pure" olive oil, which may be extra-virgin oils that didn't make the grade. Olives, kalamata Kalamata olives are dark purple/brown olives that are imported from Greece. Their meaty, salty texture is a great addition to salads. Olives, niçoise Niçoise olives originated in France; they are purple/black or green and milder than kalamata olives. Oregano A member of the mint family, used largely in Italian cooking. Orzo Pasta that is shaped like rice, and can be used in place of rice. Excellent in salads and main dishes. Papaya Papayas are semitropical fruits that are sweet and juicy. Paprika Ground dried red peppers.

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Parsley Parsley is an herb. Use fresh Italian flat leaf or curly parsley in salad recipes. Chopped, it makes a pleasing addition to salads, both in appearance and taste. Parsnips Parsnips are root vegetables that look like white carrots. They have a sweet, nutty flavor. Try cooking them just until they are tender and sprinkling them with some fresh herbs for a simple salad. Penne A cylindrical pasta. Peppers There are a number of mild to hot peppers to choose from when preparing a variety of dishes. Here are a few of the more popular ones listed in order of mild to hot:

Anaheim (also called a Green Chile)—Mildly hot. Jalapeño—Usually green but sometimes red. Moderately hot, with an immediate bite. Serrano—Red or green. Moderate to very hot, with an intense bite. Cayenne—Very hot. Red when fully matured. Long and thin. Habañero (Scotch Bonnet)—The hottest commercially grown pepper. Green, red, orange, or yellow.

Pesto Basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano cheese. Great with pasta. Pine nuts Pine nuts are the edible seeds of pine trees and are excellent additions to green salads. Poppy seeds Tiny black seeds from the poppy flower that add a crunch and sweetness to muffins and other baked goods. Pomegranate seeds Pomegranate seeds are attractive additions to green or fruit salads. To prepare: Cut fruit in half and remove seeds. Quinoa Quinoa (keen-wah) is one of the oldest grains. It is gaining popularity because of its nutritional profile. It's considered a complete protein because it contains all eight essential amino acids. To prepare: Rinse quinoa to remove coating. Boil 1 cup quinoa with 2 cups of water, and simmer for 15-20 minutes. When cooked, the quinoa will become corkscrew-shaped. Add cooked quinoa to salad recipes or use in place of bulgur wheat in tabouli. Radicchio A red miniature leaf with a slightly bitter flavor. Romaine lettuce Gaining in popularity as a replacement for iceberg, romaine lettuce has dark green leaves and a crunchy texture. Romano, Pecorino An Italian hard cheese that is often used in place of Parmesan cheese.

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Rotini Corkscrew pasta that is often used in pasta salads. Scallions/green onions Mild onions that can be trimmed and chopped for use in salads. Green onions can also be grilled with other vegetables. After the root end is trimmed, almost all of the green and white part can be used. Serrano pepper Red or green. Moderatly to very hot, with an intense bite. Shallots A cross between onion and garlic that is subtle in flavor. Shortening (Crisco is one brand) Shortening contains 50% less saturated fat than butter, blends more easily, and does not require refrigeration. There are butter-flavored shortenings. Spaghetti Pasta in the form of long, thin strings, cooked by boiling or steaming and served with a sauce. Spinach A vegetable with deep green leaves that are suitable for mixing with other greens or as the only salad green. Spring mix Often found as pre-bagged greens in the supermarket section. Composed of the earliest greens, or baby greens, for the most tender selections. Tarragon Licorice-flavored herb used in French cooking, mostly with chicken or shellfish. Use sparingly. Tomatoes, sun-dried Sun-dried tomatoes add concentrated flavor. They are either packed in oil or dry. To use the oil-packed tomatoes, simply chop and add to your recipe, or use in salads. Dried tomatoes should be soaked in hot water for 15 to 30 minutes, and then chopped. (No U) Vanilla Vanilla comes in two forms: vanilla beans and vanilla extract. In most cases, good quality vanilla extract will be sufficient in a recipe. Vegetable oil Vegetable Oil is all-natural, and its light taste makes it good for all of your cooking and baking needs. Vermicelli Spaghetti-like pasta, but in thinner strings. Whole wheat flour Whole wheat flour contains the germ and the bran that has been removed from white flour. It is better for you, but not everyone likes its stronger flavor. Store in the freezer. (No X, Y, Z)

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470

Substitutions Instead of: Amount Use:

Arborio rice 1 cup uncooked 1 cup uncooked short-grain white rice, regular long-grain rice or brown rice

Baking powder 1 tsp 1/4 tsp baking soda plus 1/2 tsp cream of tartar

Balsamic vinegar 1 Tbsp 1 Tbsp sherry or cider vinegar

Beer 1 cup 1 cup nonalcoholic beer, apple cider or beef broth

Bread crumbs, dry 1/4 cup

1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking or old-fashioned oats

Broth, chicken, beef or vegetable 1 cup

1 tsp chicken, beef or vegetable bouillon granules (or 1 cube) dissolved in 1 cup boiling water

Brown sugar, packed 1 cup 1 cup granulated sugar mixed with 2 Tbsp

molasses or dark corn syrup

Buttermilk or sour milk 1 cup

1 Tbsp lemon juice or white vinegar plus enough milk to make 1 cup; let stand a few minutes. Or 1 cup plain yogurt.

Chocolate Semisweet baking Semisweet chips Unsweetened baking

1 oz 1 cup 1 oz

1 oz unsweetened baking chocolate plus 1 Tbsp sugar 6 oz semisweet baking chocolate, chopped 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine

Cornstarch 1 Tbsp 2 Tbsp all-purpose flour or 4 tsp quick-cooking tapioca

Corn syrup Light Dark

1 cup 1 cup

1 cup granulated sugar plus 1/4 cup water 1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 cup molasses; 1 cup maple-flavored syrup

Eggs 1 large

2 egg whites; 1/4 cup fat-free cholesterol-free egg product; 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars)

Flour All-purpose Cake Self-rising

1 cup 1 cup 1 cup

1 cup plus 2 Tbsp cake flour 1 cup minus 2 Tbsp all-purpose flour 1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt

Essentials

471

Instead of: Amount Use:

Garlic, finely chopped 1 medium clove 1/8 tsp garlic powder or 1/4 tsp instant

minced garlic

Gingerroot, grated or finely chopped

1 tsp 3/4 tsp ground ginger

Herbs, chopped fresh 1 Tbsp 3/4 to 1 tsp dried herbs

Lemon juice, fresh 1 Tbsp 1 Tbsp bottled lemon juice or white

vinegar

Lemon peel, grated 1 tsp 1 tsp dried lemon peel

Milk, regular or low-fat 1 cup

1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package

Mushrooms, fresh 1 cup cooked sliced

1 can (4 oz) mushroom pieces and stems, drained

Mustard, yellow 1 Tbsp 1 tsp ground mustard

Poultry seasoning 1 tsp 1/4 tsp ground thyme plus 3/4 tsp ground sage

Pumpkin or apple pie spice 1 tsp

Mix 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice and 1/8 tsp ground nutmeg.

Sour cream 1 cup 1 cup plain yogurt

Tomato juice 1 cup 1/2 cup tomato sauce plus 1/2 cup water

Tomato paste 1/2 cup 1 cup tomato sauce cooked uncovered to reduce to 1/2 cup

Tomato sauce 2 cups 3/4 cup tomato paste plus 1 cup water

Tomatoes, canned 1 cup About 1 1/3 cups cut-up fresh tomatoes,

simmered 10 min

Wine, Red White

1 cup 1 cup

1 cup nonalcoholic wine, apple cider, beef broth, tomato juice or water 1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water

Yeast, regular or quick active dry

1 pkg (1/4 oz)

2 1/4 tsp regular or quick active dry or 1 package (0.6 oz) compressed cake yeast

Yogurt, plain 1 cup 1 cup sour cream

Essentials

472

U.S. Measurement Equivalents A few grains/pinch/dash, etc. (dry) = Less than 1/8 tsp A dash (liquid) = A few drops 3 teaspoons = 1 tablespoon 1/2 tablespoon = 1-1/2 teaspoons 1 tablespoon = 3 teaspoons 2 tablespoons = 1 fluid ounce 4 tablespoons = 1/4 cup 5-1/3 tablespoons = 1/3 cup 8 tablespoons = 1/2 cup 8 tablespoons = 4 fluid ounces 10-2/3 tablespoons = 2/3 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 16 tablespoons = 8 fluid ounces 1/8 cup = 2 tablespoons 1/4 cup = 4 tablespoons 1/4 cup = 2 fluid ounces 1/3 cup = 5 tablespoons plus 1 teaspoon 1/2 cup = 8 tablespoons 1 cup = 16 tablespoons 1 cup = 8 fluid ounces 1 cup = 1/2 pint 2 cups = 1 pint 2 pints = 1 quart 4 quarts (liquid) = 1 gallon 8 quarts (dry) = 1 peck 4 pecks (dry) = 1 bushel 1 kilogram = approximately 2 pounds 1 liter = approximately 4 cups or 1 quart

Ideas and Tips

473

Grilling Chicken For all you novice grillers out there, like myself, a little tip. Don't grill chicken on a grill that is really hot, flaming. My July 4th chicken turned out to be the best I've done yet. Chicken should be done on a med/low temp for a longer time. Otherwise, you'll have charred but raw chicken.


Mashed Potatoes, Rice, etc. I am not a chef, but I do like to do some inventive things in the kitchen. Some work out, and some, well, honestly...some send our fire alarm going. I have found that instead of adding water to mashed potatoes, chicken rice, sometimes even plain rice. I use chicken broth. Also, with plain rice, if you are adventurous, when your plain rice is done, you can add a dab of soy sauce, butter, you can also use A-1 (my eldest daughter did that, and I was surprised in moderation it isn't too bad) With the plain rice, I do 3/4 chicken broth and 1/4 water and butter. With beef rice, I use (ta-da) beef broth. Wal-Mart's GV brand of beef rice is the best. For Spanish rice, I use ONLY Zatarain's brand. Instead of water, I use tomato sauce. For my two younger kids (ages 5 and 2) I won't add salsa, but when done, I grate cheese and add salsa on top. It is a nice addition to a Mexican-themed dinner. Chips and either melted cheese or salsa are fun finger foods. With meat being cooked, I also add A-1 while cooking. If I don't have A-1, I'll soak the patties in a mixture of paprika and water (a fast food place I worked at did that, and their burgers were great). One more, then I'll go. My ex's mother did something interesting with Kielbasa (I think it is also called Polish sausage?) She'd make elbow macaroni noodles as if she was making macaroni and cheese. Then she'd either boil or fry the kielbasa. Add the two together, then add spaghetti sauce. Not bad. I make my own sauce. Although I make my sauces vegetarian; no, I am not a vegetarian anymore, but at home, I rarely eat meat.


Recipe CD We grew up on a frayed shoestring budget. Creativity was essential. There is a CD at Wal-Mart called 'One Million Recipes'. There are now two volumes, although I only have the first one. They retail for $9.99 each. They have everything from kid friendly and no bake to diabetic, salads, soups, ethnic, just everything...Pretty good. You can also print out the recipe as a 3x5 recipe card... I just enjoy cooking, which I am so-so at. I love to bake, which for some reason, just never comes out right. I do have some dishes that I am very good at, though. I am always learning, though.


Turkey Carving Tips If you have never carved a turkey before, you may want to work in the kitchen. Carving in front of a crowd can be embarrassing-- and messy. Novice and experienced carvers alike will find these tips helpful: Carving The Drumstick And Thigh Pull each leg away from turkey body, exposing the top of the thigh bone. Sever the thigh bone with

Ideas and Tips

474

a knife. Then cut the meat away from the body by following the contour of the lower torso carefully with the knife. On a cutting board, separate drumstick and thigh by cutting through the connecting joint. The knuckle bone at the thin end of the drumstick should be toward you. Grasp it and begin making parallel slices through the tendons. To slice the thigh, cut slices evenly and parallel to the bone. Carving The Turkey Breast At the Table You will be cutting on the side of the turkey that is facing the crowd, not facing you. Make a long deep horizontal cut (parallel to the table surface) at the bottom of the breast, as close to the wing as possible, going all the way to the bone. All of the vertical cuts will meet this horizontal line. If your cuts have been clean, the meat should detach. Keep slices as thin and even as possible. Back in the Kitchen The bone at the top that separates the two halves of the turkey breast is called the "keel" --just like on a boat. Remove each half by cutting along the keel bone and feeling your way around the rib cage lying underneath. Use a long sharp knife and some patience. Be careful! Once you have removed the breast meat from the carcass, place it on a cutting board and slice away.


Index

475

INDEX "

"Eat Your Heart Out" ..................................................................................................... 143 "Fajita" Burgers ............................................................................................................ 249 "Grilled Cheese" ........................................................................................................... 175 "Perfect" Fruit Punch ..................................................................................................... 258

# 4th Of July Cocktail ....................................................................................................... 242 4th of July Holiday Punch .............................................................................................. 242 4th of July Jell-O or Jell-O Shots ..................................................................................... 242 4th of July Red, White and Blue Bomb ............................................................................. 244 7-Up Lemon Cheesecake with Strawberry Glaze ................................................................. 71

A A Is for Apple Cupcake .................................................................................................... 91 A Piece of the Tropics Pie........................................................................................ 375, 377 A Very Different Glazed Ham ......................................................................................... 176 Adriatic Ravioli ............................................................................................................. 369 African Banana Coconut Bake ........................................................................................ 103 African Squash And Yams (futari) ................................................................................... 355 African Tomato-Avocado-Buttermilk Soup ........................................................................ 355 African Vegetarian Stew ................................................................................................ 356 Alexander's Vegie Thins Dog Biscuit Treats ...................................................................... 375 All Butter Crust for Sweet and Savory Pies (Pâte Brisée) ................................................... 197 Almond Cake ............................................................................................................... 176 Almond-Turkey Bake..................................................................................................... 387 Amazing Biscuits ............................................................................................................ 25 Apple Cake with Lemon Sauce ......................................................................................... 49 Apple Crumb Pie ........................................................................................................... 377 Apple Deli Appetizer........................................................................................................ 11 Apple or Cherry Doughnuts .............................................................................................. 31 Apple Yogurt Trifle .......................................................................................................... 31 Artichoke, Asparagus and Asiago Valentine Pizzas ............................................................ 137 Artichoke-Scrambled Eggs Benedict ................................................................................ 177 Asian Roast Turkey with Sticky Rice Stuffing .................................................................... 291 Asian Turkey Burgers .................................................................................................... 211 Asparagus Seafood Risotto ..................................................................................... 115, 229 Asparagus w/Lemon-Matzo Crumble ............................................................................... 168 Asparagus, Italian Style ................................................................................................ 103 Avocado and Shrimp Cocktail ........................................................................................... 43

B Bacardi Rum Cake ................................................................................................... 49, 323 Bacon Egg Salad Sandwich ............................................................................................ 415 Bacon Flavored Dog Biscuit Treats .................................................................................. 375 Bacon Quiche Tarts ....................................................................................................... 197 Bacon Wrapped Shrimp with Apricot Ginger Dip ............................................................... 133 Bailey's Irish Cream Cake .............................................................................................. 154 Baked Bananas in Orange Sauce ...................................................................................... 83 Baked Doughnuts with Cinnamon Glaze ............................................................................ 32 Baked Monster Eyes Recipe ........................................................................................... 276 Baked Parmesan Tomatoes ............................................................................................ 265 Baked Rice Broccoli....................................................................................................... 206 Baked Trout with Fresh Spices, Wine and Fried Leeks ....................................................... 115

Index

476

Baked Ziti with Spinach and Tomatoes ............................................................................ 370 Balls of Energy ............................................................................................................. 123 Balsamic vinaigrette ..................................................................................................... 412 Banana Berry Smoothie ................................................................................................... 99 Banana Boats ............................................................................................................... 212 Banana Cake with Cream Cheese Frosting ......................................................................... 50 Banana Ice Cream with Bourbon .................................................................................... 363 Banana Pancake Eruption .............................................................................................. 229 Banana Pineapple Tropical Pie .......................................................................................... 99 Banana Split Cake .......................................................................................................... 51 Banana Split Cookies .................................................................................................... 244 Banana Toffee Picnic Cake ............................................................................................... 51 Barley Casserole............................................................................................................. 63 Barm Brack (Traditional Irish Bread) ............................................................................... 154 Basic Pork Rub ............................................................................................................. 383 Basic Roast Beef And Yorkshire Pudding .......................................................................... 292 Basic Vanilla Ice Cream recipe ....................................................................................... 363 Basil Chicken Burgers with Pesto Mayonnaise ................................................................... 212 Batter-Fried Fish .......................................................................................................... 115 Bear Paws ................................................................................................................... 245 Beef and Groundnut Stew .............................................................................................. 356 Beef Stew .................................................................................................................... 419 Beef Stewed In Beer ..................................................................................................... 230 Beef Strips in Sour Cream ............................................................................................... 15 Beef Tenderloin with Red Wine Sauce ............................................................................. 323 Beef Tenderloin with Yogurt Béarnaise .............................................................................. 16 Beef Wellington .............................................................................................................. 17 Beef Wellington for 2 .................................................................................................... 138 Beignets (French-style Doughnuts) ................................................................................... 33 Benne Cakes ................................................................................................................ 357 Berry Calcium Smoothie .................................................................................................. 21 Betty Crocker Oreo Cookie Cake ..................................................................................... 230 Black Forest Cookies ..................................................................................................... 324 Black Halloween Punch .................................................................................................. 276 Black Widow ................................................................................................................ 283 Black-eyed Peas And Sausage Jambalaya .......................................................................... 43 Blazing Shrimp Peppers ................................................................................................... 44 Blood and Guts Potatoes ............................................................................................... 277 Booda's Black Brew ...................................................................................................... 284 Borsht ......................................................................................................................... 169 Bourbon Breast of Chicken ............................................................................................... 95 Bourbon Pork Roast ...................................................................................................... 383 Boxty (Irish Potato Pancakes) ........................................................................................ 155 Braided Easter Egg Bread .............................................................................................. 178 Brain Cell Salad ............................................................................................................ 277 Brain Cookies with Blood Glaze ...................................................................................... 278 Brain Hemorrhage ........................................................................................................ 283 Brandied Ham .............................................................................................................. 325 Bread Machine Rosemary Flax Buns .................................................................................. 25 Bread Pudding With Whiskey Sauce ................................................................................ 397 Breakfast Lasagna .......................................................................................................... 34 Breakfast Scones ............................................................................................................ 34 Brie Mashed Potatoes .................................................................................................... 293 Brisket in Wine Sauce (Meat) ......................................................................................... 312 Brisket w/Sun-Dried Tomatoes ....................................................................................... 169

Index

477

British / U.S. Cooking Terms .......................................................................................... 447 Broccoli and Pasta Casserole ............................................................................................ 63 Broccoli Casserole ........................................................................................................ 429 Broccoli Salad .............................................................................................................. 407 Broccoli, Bacon, Pecans and Green Onions ....................................................................... 429 Broccoli, Wild Rice, and Mushroom Stuffing ..................................................................... 325 Broiled Marlin with Miso-Mayo Dressing ........................................................................... 116 Brownies with Banana Mousse and 2 sauce duo.................................................................... 1 Bubbling Witches Brew .................................................................................................. 282 Bulgur Tacos .................................................................................................................. 11 Burger Cake ................................................................................................................ 231 Buttermilk Drop Donuts ................................................................................................... 35 Buttermilk White Chocolate Scones with Blueberries ........................................................... 26 Butternut and Ham Bisque ...................................................................................... 178, 326

C Cabbage Roll Casserole ................................................................................................... 64 Caesar Coleslaw ........................................................................................................... 213 Cajun Cake .................................................................................................................... 52 Cajun Coleslaw ............................................................................................................ 245 Cajun Crab Cakes ........................................................................................................... 44 Cajun Quiche ............................................................................................................... 401 Cajun-Injected Spicy Turkey .......................................................................................... 293 Calgary Stampede Ribs ................................................................................................. 232 Camper's Grub ............................................................................................................. 123 Campfire Baked Apples ................................................................................................. 124 Campfire Meatballs ....................................................................................................... 124 Campfire S'mores Cupcakes ............................................................................................. 91 Cappuccino Pudding Cake .............................................................................................. 139 Caramelized Scallops .................................................................................................... 116 Carmela's Omelet ........................................................................................................... 35 Carrot Blush .................................................................................................................. 21 Carrot Cake ................................................................................................................... 52 Carrots and Parsnips ..................................................................................................... 429 Cashew Crusted Chicken ............................................................................................... 387 Champagne Reception Punch .................................................................................. 326, 427 Chanukah Latkes .......................................................................................................... 313 Charoset ..................................................................................................................... 170 Cheddar Ale Spread ........................................................................................................ 11 Cheerios Christmas Trees .............................................................................................. 327 Cheese Pumpkins ......................................................................................................... 294 Cheeseburger Bread ..................................................................................................... 233 Cheeseburger Salad ...................................................................................................... 407 Cheese-Stuffed Hamburgers .......................................................................................... 125 Cheesy Bacon & Egg Brunch Casserole ............................................................................ 327 Cheesy Earthworm Pasta Bake ....................................................................................... 278 Cheesy Mashed Potato Pots ........................................................................................... 328 Cheesy Melt Rice Casserole ............................................................................................ 213 Cheesy Veggies ............................................................................................................ 430 Cherry Bread Pudding ................................................................................................... 398 Cherry Chocolate Pie ................................................................................................. 2, 378 Cherry Poppin' Salad ..................................................................................................... 407 Chicken A La King ......................................................................................................... 388 Chicken Chili Cheese Cups ............................................................................................. 246 Chicken Noodle Casserole ................................................................................................ 64 Chicken Sausage Patties ................................................................................................ 204

Index

478

Chicken Toscana with White Beans ................................................................................. 389 Chile Mustard Chicken ................................................................................................... 390 Chile-Chicken Enchiladas ............................................................................................... 192 CHINESE B B Q PORK ................................................................................................... 384 Chinese Sesame Noodles ............................................................................................... 103 Chipotle Shrimp Tacos .................................................................................................. 192 Choco-Cherry Cheesecake Bars ...................................................................................... 142 Chocolate and Berries Yogurt Dessert ............................................................................. 246 Chocolate Bourbon Cake ............................................................................................... 328 Chocolate Crinkles ...................................................................................................... 2, 79 Chocolate cut out cookies .............................................................................................. 139 Chocolate Dipped Fruit Wreath ....................................................................................... 329 Chocolate Filled Monkey Bread ....................................................................................... 247 Chocolate Glazed Doughnuts ........................................................................................ 3, 36 Chocolate Mud Cake ..................................................................................................... 265 Chocolate Pudding (lowfat) ............................................................................................ 398 Chocolate Raspberry Egg ............................................................................................... 179 Chocolate Sacher Cake .................................................................................................. 141 Chocolate-Cherry Fantasy Desserts................................................................................... 83 Chocolate-Filled Pillows with Chocolate Sauce .................................................................. 140 Chocolate-Orange Punch Bowl Cake .................................................................................. 53 Chopped Salad ............................................................................................................. 207 Christmas Bread Wreath................................................................................................ 329 Christmas Gift Loaf ....................................................................................................... 330 Christmas Glögg ........................................................................................................... 331 Christmas Morning Almond Pound Cake ........................................................................... 332 Christmas Morning Breakfast ......................................................................................... 331 Christmas Seafood Casserole ......................................................................................... 332 Chuck Wagon Chili Crockpot ............................................................................................ 95 Cinna-Mom Sweets ....................................................................................................... 198 Cinnamon Bunny Bread ................................................................................................. 180 Cinnamon Cream Cheese French Toast ............................................................................ 266 Cinnamon Roll Cookies .................................................................................................. 234 Cinnamon Surprise Coffee Cake ..................................................................................... 333 Cinnamon-Cornbread Cobbler with Blueberries ................................................................. 266 Citrus Tapenade Game Hens .......................................................................................... 334 Clam Sauté .................................................................................................................. 104 Classic Champagne Cocktail ........................................................................................... 133 Classic Irish Soda Bread ................................................................................................ 155 Classic Margarita Rocks ................................................................................................. 192 Cocoa Cobweb Cupcakes ............................................................................................... 279 Coconut Blizzard Cake ................................................................................................... 335 Coconut Chicken Wings ................................................................................................. 214 Coconut Marshmallow Nests .......................................................................................... 181 Coconut Vegetable Curry ............................................................................................... 430 Common Abbreviations ................................................................................................. 448 Confetti Celebration Cake ................................................................................................ 54 Confetti Rocky Road Bars .............................................................................................. 247 Cookies and Cream ....................................................................................................... 182 Cool Cake for Mom ....................................................................................................... 198 Corn Beef and Cabbage ................................................................................................... 95 Corned Beef and Cabbage in Stout ................................................................................. 156 Corned Beef Biscuit Sandwiches ..................................................................................... 156 Cornhusker's Casserole ................................................................................................. 214 Crab and Guacamole Tostaditos ..................................................................................... 248

Index

479

Crab Quiche ................................................................................................................. 401 Cranberry Squares ....................................................................................................... 294 Cranberry Sweet Potato Quiche ...................................................................................... 401 Cranberry Sweetheart Scones ........................................................................................ 142 Cranberry Wassail ........................................................................................................ 336 Crawfish Turnovers ......................................................................................................... 45 Crazy Cake ................................................................................................................ 4, 55 Cream Cheese Squares ................................................................................................. 336 Cream of Fall Vegetable Soup ........................................................................................ 419 Creamy Blue Cheese Spread .......................................................................................... 337 Crescent-Shaped Rugelach with Raisin-Walnut Filling ........................................................ 313 Crock Pot Curried Rice and Lentils .................................................................................... 96 Crockpot Easy French Dip Sandwiches .............................................................................. 96 Crock-Pot Gingered Beef ................................................................................................. 96 Crockpot Mother's Day Dinner ........................................................................................ 199 Crockpot Stuffed Turkey Breast ...................................................................................... 295 Crunchy Breaded Fish ................................................................................................... 117 Crunchy Chicken Tenders With Apricot Dipping Sauce ....................................................... 248 Crunchy Homemade Granola ............................................................................................ 37 Crunchy Sesame Candy ................................................................................................. 104 Crunchy Topped Cocoa Cake .......................................................................................... 215 Crustless Bacon & Egg Quiche .......................................................................................... 37 Crustless Potato Quiche ................................................................................................... 38 Cuban Black Bean Soup ................................................................................................ 105 Cucumber and Feta Couscous ........................................................................................ 125 Cucumber-Dill Salad ..................................................................................................... 408 Curried Broccoli and Cauliflower Soup ............................................................................. 420 Curried Poached Fruit .................................................................................................... 119

D D-A-D Cake ................................................................................................................. 234 Datenut Bread ............................................................................................................... 26 Deviled Eyeballs ........................................................................................................... 280 Devil's Food Cake With Chocolate-Orange Buttercream ....................................................... 55 Devil's Food Fudge Cookies ............................................................................................ 143 Diabetic Raspberry Swirl Cheesecake ......................................................................... 72, 100 Dilled Peas and Potatoes Vinaigrette ............................................................................... 431 Dixie Pork Chops .......................................................................................................... 384 Double-Crust Rhubarb Pie.............................................................................................. 378 Doughboys .................................................................................................................. 126 Doughnut-hole Croquembouche ..................................................................................... 337 Dreidel Cakes............................................................................................................... 315 Dublin Coddle .............................................................................................................. 157 Dutch Oven Blueberry Cobbler ....................................................................................... 126

E Easter Bonnet Shortbread Cookies .................................................................................. 182 Easter Chicks Cupcakes ................................................................................................. 184 Easter Lamb with Garlic and Herbs ................................................................................. 184 Easy Albondigas (meatball soup) .................................................................................... 420 Easy Brandy Alexander ................................................................................................. 427 Easy Garlic Broiled Chicken ............................................................................................ 390 Easy Gumbo .................................................................................................................. 45 Easy Overnight Coffee Cake ............................................................................................. 38 Easy Peach Cobbler ...................................................................................................... 216 Easy Peppermint Spritz Cookies ..................................................................................... 338 Easy Quiche Lorraine .................................................................................................... 402

Index

480

Easy Tubetti ................................................................................................................ 370 Eight Nights of Light Cupcakes ....................................................................................... 316 El Chico Fried Ice Cream ............................................................................................... 363 Emperor's Shrimp Fried Rice .......................................................................................... 106 English Muffin Hearts .................................................................................................... 144 Ethereal Whipped-cream Biscuits .................................................................................... 338 Extremely Easy Cornish Game Hens ................................................................................ 206

F Fabulous Fruit Salad ..................................................................................................... 199 Fakin' and Eggs ............................................................................................................ 173 Farmhouse Vegetable Stew ............................................................................................ 421 Fauxberry Pie ............................................................................................................... 174 Fettuccine with Tomato cream sauce............................................................................... 371 Fillet of Beef with Five-Spice Rub ...................................................................................... 18 Firecracker Burgers ...................................................................................................... 250 Firehouse Machaca Taco Filling ....................................................................................... 193 Fire-Roasted Nachos ..................................................................................................... 127 Fireside Steamed Pudding ............................................................................................. 339 Flag Cupcakes with Vanilla Buttercream .......................................................................... 250 Flexible Casserole Recipe ................................................................................................. 65 Florida Key Lime Pie ..................................................................................................... 379 Fluffer Bunnies ............................................................................................................. 185 Four Cheese & Walnut Cheese Ball.................................................................................. 295 French Onion Soup ($1.15) ............................................................................................ 421 FRENCH ONION SOUP COCA-COLA ................................................................................. 421 French Toast Casserole ............................................................................................ 38, 339 French Toast With Raspberry, Chocolate and Cream Cheese .............................................. 145 Frequently Used Spices ................................................................................................. 449 Fresh Pineapple Tart ..................................................................................................... 380 Fresh-Squeezed Old-Fashioned Lemonade ....................................................................... 267 Fried Ice Cream ........................................................................................................... 193 Fried Rice with Thai Basil (Khao Pad Bai Kraprow) ............................................................ 443 Fried-Egg Sundae ......................................................................................................... 175 Frittata with Asparagus and Scallions .............................................................................. 200 Frittata with Cheese and Fresh Herbs .............................................................................. 317 Frosted Irish Cream Brownies ........................................................................................ 157 Frozen Chocolate Malt Pops ........................................................................................... 251 Frozen Fruit Chunk Cups ............................................................................................... 119 Funnel Cake Recipe ........................................................................................................ 56

G Game Hens Stuffed with Rice ......................................................................................... 391 Garden Patch Goulash ................................................................................................... 435 Garlic Prime Rib ........................................................................................................... 340 Garlic-Chipotle Beef Kabobs ........................................................................................... 251 Garlic-Parmesan Pull-Apart Loaves ................................................................................. 296 Ghostly Shepherds Pie .................................................................................................. 281 Ginger Fruit Salad ........................................................................................................ 120 Ginger Peach and Raspberry Cobbler .............................................................................. 120 Gingerbread Cookies ................................................................................................ 79, 340 Gingerbread Trifle......................................................................................................... 341 Gingerbread Waffles ..................................................................................................... 205 Gingered Carrots .......................................................................................................... 431 Glazed Bourbon-Orange Pound Cake with Apricot-Orange Sauce ........................................ 267 Glazed Lemon Wedges .................................................................................................. 200 Glazed Nuts ................................................................................................................. 342

Index

481

Glazed Spiced Pumpkin Bars .......................................................................................... 296 Glorious Red, White, and Blue Cake ................................................................................ 252 Glycol Punch ................................................................................................................ 282 Gnocchi ....................................................................................................................... 371 Goats Cheese Cake ......................................................................................................... 72 Gobblers Delight........................................................................................................... 391 Golfeados (Venezuelan Sticky Buns) ............................................................................... 343 Gougère Ghosts ........................................................................................................... 281 Governor's Pork — The Forest Retreat ............................................................................. 384 Gratin of Greens ........................................................................................................... 297 Graveyard ................................................................................................................... 284 Greek Chicken Stew - Stifado ......................................................................................... 106 Green Bean and Mushroom Medley ................................................................................. 201 Green Tea Soy Ice Cream .............................................................................................. 364 Grilled Backyard Beer Burgers ........................................................................................ 216 Grilled Bourbon-Glazed Beef Kabobs ................................................................................. 83 Grilled Chicken Cordon Bleu ........................................................................................... 128 Grilled Chicken Kabobs .................................................................................................. 217 Grilled Chicken with Chipotle-Orange Glaze ..................................................................... 218 Grilled Chicken with Citrus Onions (Yassa Chicken) ........................................................... 357 Grilled Chicken, Plantain and Pineapple Skewers .............................................................. 218 Grilled Corn with Cilantro and Sesame ............................................................................ 254 Grilled Cuban Chicken Salad .......................................................................................... 408 Grilled Fish Tacos with Chipotle-Lime Dressing ................................................................. 194 Grilled Garlic Chicken .................................................................................................... 254 Grilled Orange Chicken Fingers....................................................................................... 219 Grilled Pork Tenderloin & Asparagus w/ Peanut Dipping Sauce ........................................... 220 Grilled Ribs with Cherry Cola Barbecue Sauce .................................................................. 255 Grilled Turkey .............................................................................................................. 298 Grilled Veggies ............................................................................................................. 432 Grilling Chicken ............................................................................................................ 473

H Haggerty (Traditional Irish Dish) .................................................................................... 158 Halloween Drinks.......................................................................................................... 282 Ham Broccoli Chowder .................................................................................................. 422 Ham with Orange and Stone-Ground Mustard .................................................................. 298 Harvest Bread .............................................................................................................. 299 Harvest Nut Tart .......................................................................................................... 299 Haunting Hot Chocolate ................................................................................................. 283 Hawaiian Chicken ......................................................................................................... 391 Hawaiian Potato Salad................................................................................................... 409 Hawaiian Yam Casserole .................................................................................................. 84 Healthier Spinach Bread Bowl ........................................................................................ 134 Healthy Easy, Easy Soup ............................................................................................... 422 Heart Cake .................................................................................................................. 146 Hearty Dessert, A ......................................................................................................... 146 Hearty Multigrain Bread .................................................................................................. 26 Herb Baked Salmon ...................................................................................................... 317 Herb-Crusted Rack of Lamb ........................................................................................... 186 Hickory-Grilled Turkey Breast......................................................................................... 300 Hidden Surprise Easter Egg Treats™ ............................................................................... 186 Hobgoblin Stew ............................................................................................................ 284 Holiday Brie en Croute .................................................................................................. 344 Holiday Tofu Roast ....................................................................................................... 345 Homemade treats for pups (and persons) ........................................................................ 376

Index

482

Honey Baked Chicken ................................................................................................... 392 Honey Bourbon Barbecue Chicken Breasts ....................................................................... 220 Honey Chicken Kabobs .................................................................................................. 255 Honey Glazed Drumsticks .............................................................................................. 268 Honey Golden Chicken - Sabra Style ............................................................................... 170 Horchata ..................................................................................................................... 195 Hot and Spicy Baguette Sandwiches ............................................................................... 415 Hot Artichoke-Spinach Dip ............................................................................................... 12 Hot Buttered Rumba ..................................................................................................... 134 Hot Crab and Muenster Sandwiches ................................................................................ 416 Hot Cross Buns ............................................................................................................ 187 Hot Fudge Pudding Cake ................................................................................................... 5 Hot Vanilla ..................................................................................................................... 21

I Ice Cream Castle Cake .................................................................................................... 57 Ice Cream in a Baggie ................................................................................................... 364 Icebox Cookies ............................................................................................................... 80 Ice-cream Cookie Cups ................................................................................................. 235 Incredibly Creamy Potato Soup ...................................................................................... 158 Indian Fry Bread .......................................................................................................... 107 Indiana Corn Casserole ................................................................................................. 300 Indiana Hoosier Mint Brownies ........................................................................................... 4 Irish Coffee .................................................................................................................. 159 Irish Cream Bars .......................................................................................................... 159 Irish Dumpling Stew ..................................................................................................... 160 Irish Stout Beef Stew .................................................................................................... 160 Irish Whiskey Cake ....................................................................................................... 161

J Jalapeno Jelly ................................................................................................................ 12 Jamaican Jerk Braised Spareribs..................................................................................... 221 Jamaican Jerk Burgers .................................................................................................. 221 Jelly Bean Christmas Trees ............................................................................................ 345 Jelly Bean Nests (Bird's Nests) ....................................................................................... 188 Jerky ............................................................................................................................ 18 Jollof Rice .................................................................................................................... 358 Jumbo Burger Cups ...................................................................................................... 268 Jungle Juice ................................................................................................................. 427 Just-as-Sweet-as-Honey Cake ........................................................................................ 320

K Katsudon ..................................................................................................................... 108 Key Lime Cheesecake ..................................................................................................... 73 King Ranch Casserole ...................................................................................................... 66 Kitty Litter Cake ......................................................................................................... 5, 58 Kung Pao Chicken ......................................................................................................... 109

L Lamb Chops with Mint Pan Sauce ................................................................................... 346 Lasagna Rolls ............................................................................................................... 269 Late Summer Soup ....................................................................................................... 422 Lava Flow .................................................................................................................... 428 Lean Pork chops w/cranberry/PORT/& Rosemary sauce ..................................................... 385 Leek and Cauliflower Quiche .......................................................................................... 402 Lemon Basil Pesto Flat Iron Steak ................................................................................... 201 Lemon Cake with Raspberry Mousse ................................................................................. 59 Lemon Crème Cupcakes .................................................................................................. 60

Index

483

Lemon Juice Juleps ....................................................................................................... 270 Lemon Pudding Cake with Raspberry Coulis ..................................................................... 205 Lemon Ricotta Pancakes With Lemon Curd and Fresh Raspberries ...................................... 188 Lemon Tart with Walnut Crust ........................................................................................ 270 Lemon-Dill Tofu Cream ................................................................................................. 435 Lemony Love Potion ...................................................................................................... 147 Lentil soup ................................................................................................................... 423 Leprechaun Hat Cookies ................................................................................................ 162 Libby's Pumpkin Cheesecake .......................................................................................... 301 Light But Still Lively Eggs Benedict ................................................................................. 202 Linguine with Prosciutto and Gorgonzola ......................................................................... 372 Liquefied Ghost ............................................................................................................ 283 Lisa’s Hummus ............................................................................................................... 13 Little Cranberry-Apple Pies .............................................................................................. 84 Low-Calorie Potato Salad ............................................................................................... 256 Low-Fat Carrot and Pineapple Tzimmes (Parve) ................................................................ 318

M Macaroni Gratinee ........................................................................................................ 346 Magic S’more Crescent Puffs ............................................................................................ 85 Makhlama bil Sbenagh (Iraqi Spinach Omelet) ................................................................. 109 Maple-Glazed Country Baked Ham .................................................................................. 188 Maple-Peach Glazed Ham Steak ..................................................................................... 189 Maria's beans ............................................................................................................... 110 Marinated Honeyed Pork Spareribs ................................................................................. 222 Maryland Crab-stuffed Jalapenos .................................................................................... 271 Marzipan Pumpkins ....................................................................................................... 285 Masala Chai ................................................................................................................... 22 Mashed Potatoes, Rice, etc. ........................................................................................... 473 Matzah Balls ................................................................................................................ 170 McDonalds Big Mac 'Secret Sauce' .................................................................................. 128 Measurement Equivalents .............................................................................................. 472 Meat Loaf (Neapolitan Style) ............................................................................................ 19 Mendocino Chicken Salad .............................................................................................. 409 Metric Equivalents by Length ......................................................................................... 450 Metric Equivalents by Volume ........................................................................................ 450 Metric Equivalents by Weight ......................................................................................... 451 Mexican Chicken Casserole .............................................................................................. 67 Mexican Chicken Pizza with Cornmeal Crust ..................................................................... 195 Mexican Hot Chocolate .................................................................................................. 196 Mexican Shrimp Quiche ................................................................................................. 403 Mexican Skewers .......................................................................................................... 129 Middle-Eastern Zucchini Cakes with Tahini Sauce ............................................................. 318 Midnight Molten Brownie Cupcakes ............................................................................... 6, 60 Mini Bagel Wreaths ....................................................................................................... 347 Mini S'mores Hand Pies ................................................................................................. 381 Mint Chocolate Chip Cookies .......................................................................................... 163 Minted Fruit Salad ........................................................................................................ 223 MOCHA MUFFINS ............................................................................................................ 27 Monte Cristo ................................................................................................................ 416 Moroccan Grilled Salmon ............................................................................................... 236 Moroccan Lamb Kabobs ................................................................................................. 110 Mother’s Day Brunch ..................................................................................................... 203 Mother's Day Dinner ..................................................................................................... 206 Mower Cupcakes .......................................................................................................... 237 Muffin-Tin Crab Cakes ................................................................................................... 271

Index

484

Mulled Maple Syrup ...................................................................................................... 205 Mushroom Pasta Scampi ............................................................................................... 372 Mustard Ham Strata...................................................................................................... 189 Mustard Potato Salad .................................................................................................... 410

N Neapolitan Lentil Soup .................................................................................................. 423 NEIMAN-MARCUS COOKIES ............................................................................................. 80 New Orleans Praline Brownies ........................................................................................ 272 New Potato & Green Bean Salad ..................................................................................... 100 North African Lamb Kebabs............................................................................................ 359

O Oat Cake with Warm Mixed Berry Compote and Clotted Cream .......................................... 163 Oatmeal Cake ................................................................................................................ 61 Old Fashioned Cheese Cake ............................................................................................. 74 Old-Fashioned Fruit Crumble .......................................................................................... 223 Ooey Gooey Witch’s Fingers ........................................................................................... 286 Orange Julius ................................................................................................................. 22 Orange Marmalade Glazed Roast Turkey and Sourdough Stuffing ....................................... 347 Orange Marmalade Muffins ............................................................................................ 207 Orange-Guava Passover Cake ........................................................................................ 171 Original Cobb Salad (Brown Derby) .............................................................................. 410 Original Cobb Salad Dressing ......................................................................................... 410 Oven Temperatures: British / U.S. .................................................................................. 448 Oven-Baked Ziti with Cheeses ........................................................................................ 373 Overnight Eggnog Streusel Coffee Cake .......................................................................... 349 Overnight Pecan Rolls ................................................................................................... 208 Overnight Rosemary Semolina Flat Bread .......................................................................... 27

P Pacific Coast Salmon Burgers ......................................................................................... 224 Pantry Essentials .......................................................................................................... 452 Passion Fruit Mocktail Green Tea Recipe ..................................................................... 22, 121 Passover Rolls .............................................................................................................. 171 Pasta Fagioli ................................................................................................................ 373 Patriotic Blow ........................................................................................................ 257, 428 Patriotic Drink ......................................................................................................... 23, 257 PB & J Bars .................................................................................................................. 224 Peanut Soup with Okra Croutons .................................................................................... 359 Pecan Cream Cheese Squares ........................................................................................ 257 Pecan-Crusted Chicken.................................................................................................... 86 Peppermint Cream Brownie Torte ................................................................................... 349 Pesach Spinach Pie ....................................................................................................... 172 Picnic Oven-Fried Chicken .............................................................................................. 365 Picnic Zucchini Bean Salad ............................................................................................. 411 Pineapple Delight Cheesecake .......................................................................................... 74 Pink Lemonade Cupcakes .............................................................................................. 258 Pirate Bananas ............................................................................................................. 129 Plum Hickory Quail ....................................................................................................... 392 Poached Salmon with Irish Butter Sauce ......................................................................... 164 Polenta Quick Bread With Lemon and Thyme ....................................................................... 9 Pop's Personalized Pretzels ............................................................................................ 237 Popular Cooking Terms ................................................................................................. 453 Popular US Ingredient Glossary ...................................................................................... 463 Pork chop casserole ........................................................................................................ 67 Pork Chops in Beer ....................................................................................................... 385

Index

485

Pork Dumplings ............................................................................................................ 386 Pork with Cherry and Wild Rice Stuffing........................................................................... 350 Pork with Pickled Peppers .............................................................................................. 111 Potato and Egg Salad in Creamy Dressing ....................................................................... 273 Potato Cups ................................................................................................................. 172 Potato Kwanzaa Biscuits ................................................................................................ 360 Potato Leek Frittata ........................................................................................................ 39 Potato Pie .................................................................................................................... 432 Potato Salad ................................................................................................................ 411 Potatoes Braised in Rich Tart Sauce ................................................................................ 433 Prosciutto and Orange Salad .......................................................................................... 411 Protein Cheese Bread .................................................................................................... 366 Pulled BBQ Chicken Sandwiches ..................................................................................... 286 Pumpkin Black Bean Soup ............................................................................................. 287 Pumpkin Bread Pudding ................................................................................................ 301 Pumpkin Cheesecake with Caramel ................................................................................... 75 Pumpkin Maple Cake with Candied Pecans and Caramel Sauce ........................................... 302 Pumpkin Pecan Pie Bars ................................................................................................ 303 Pumpkin Roll with Cream Cheese Filling .......................................................................... 303 Pumpkin Rum Mousse ................................................................................................... 304 Pumpkin soup .............................................................................................................. 424 Pumpkin Streusel Cheesecake Bars ................................................................................. 305 Pumpkin Swirl Brownies ................................................................................................ 306 Pumpkin-Oatmeal-Chocolate Chip Cookies ......................................................................... 81

Q Quick Cloverleaf Herb Rolls ............................................................................................ 307 Quick Cranberry Trifles .................................................................................................. 121 Quick Curry Turkey ....................................................................................................... 392 Quinoa ............................................................................................................................ 9

R Radicchio Salad ............................................................................................................ 412 Ranch Style Shrimp and Bacon Appetizers ....................................................................... 238 Raspberry Crumble Bars .................................................................................................. 82 Raspberry Tarts ........................................................................................................... 148 Recipe CD.................................................................................................................... 473 RED BEANS and RICE ..................................................................................................... 46 Red Beans and Smoked Sausage ...................................................................................... 47 Red Velvet Cake ......................................................................................................... 7, 61 Red, White and Blue Berry Trifle ..................................................................................... 259 Red-Wine Passion ......................................................................................................... 135 Rellano Dip .................................................................................................................... 13 Remoulade Sauce ........................................................................................................... 47 Ricotta and Orange Blintzes with Strawberry Sauce .......................................................... 203 Roast Asparagus Salad with Chèvre ................................................................................ 413 Roast Lemon Chicken with Shallots and Potatoes .............................................................. 393 Roasted Garlic Potato Salad ........................................................................................... 260 Roasted Sweet Onion Confit ........................................................................................... 101 Rolled Chicken Breasts .................................................................................................. 368 Root Beer Float Pops ..................................................................................................... 260 Rosemary Chicken ........................................................................................................ 394 Rosemary Olive Bread ..................................................................................................... 28 Royal Ham and Eggs ..................................................................................................... 239 Rye Bread with Dill Dip.................................................................................................... 13

Index

486

S Salad Greens with Anjou Pear and Rice Vinegar Dressing .................................................. 307 Salty Bones ................................................................................................................. 287 Samoas Cheesecake ....................................................................................................... 76 San Juan Quiche .......................................................................................................... 403 Sangria Spiced Melon .................................................................................................... 261 Sausage Creole Cajun-Style ............................................................................................. 48 Sautéed Turnip Tops ..................................................................................................... 433 Scalloped Corn ............................................................................................................. 225 School Books Cake ....................................................................................................... 273 Scrambled Egg Nests .................................................................................................... 190 Seafood Mixed Grill with Red-Pepper Sauce ..................................................................... 129 Sesame Chicken Lo Mein ................................................................................................. 86 Shipwreck Breakfast Burritos ........................................................................................... 39 Shrimp or Chicken Creole ................................................................................................ 48 Sirloin Steak with Garlic Butter....................................................................................... 274 Slice of Summer Cake ................................................................................................... 274 Slow Cooked Barbecue Meatloaf ..................................................................................... 239 Slow Cooker Beef Stroganoff Stew .................................................................................... 86 Slow Cooker Corned Beef Brisket with Horseradish Sour Cream ......................................... 165 Slow Cooker Cuban Flank Steak ....................................................................................... 87 Slow Cooker Pumpkin Apple Dessert ............................................................................... 308 Smoked Salmon, Dill, and Goat Cheese Quiche ................................................................ 209 Smoky Potato Packets ................................................................................................... 130 Snow on the Mountain .................................................................................................. 351 Soda Bread Biscuits ...................................................................................................... 165 Sopaipillas ................................................................................................................... 196 Sour Cherry And Applesauce Brown Betty ........................................................................ 436 Southwest Salad .......................................................................................................... 413 Southwestern potato salad ............................................................................................ 226 Space Shuttle Cake ........................................................................................................ 92 Spicy Chicken and Basil Stir-Fry ..................................................................................... 444 Spicy Creole Barbecue Sauce ......................................................................................... 261 Spinach and Mushroom Salad ........................................................................................ 209 Spinach and Pine Nut Salad ........................................................................................... 226 Spinach Cheese Mushrooms ........................................................................................... 135 Spinach Deviled Eggs .................................................................................................... 275 Spinach Puff Pastry Quiche ............................................................................................ 404 Spinach Summer Salad ................................................................................................. 130 Spring Green Salad ....................................................................................................... 204 Spring Onion Pancakes (China) ...................................................................................... 111 St. Patrick's Day Parfaits ............................................................................................... 166 Stained Glass Spooks .................................................................................................... 288 Stained Glass Window Cookies ....................................................................................... 352 Star Spangled Cocoa Bundt Cake ................................................................................... 262 Stars and Stripes Cake .................................................................................................. 262 Stars and Stripes Grand Finale Cake ............................................................................... 263 Steak au Poivre ............................................................................................................ 240 Steak Marinade ............................................................................................................ 240 Stewed White Beans ..................................................................................................... 436 Stir Fried Sesame Vegetables with Rice ........................................................................... 437 Stir-Fried Beef and Cabbage .......................................................................................... 445 Stir-Fried Shrimp, Scallops, and Snow Peas ..................................................................... 117 Storing Dog Treats ....................................................................................................... 376 Strawberry Marscapone Cupcakes .................................................................................. 148

Index

487

Strawberry Mascarpone Tart .......................................................................................... 210 Strawberry Valentine's Cookies ...................................................................................... 149 Stuffed Flank Steak ........................................................................................................ 97 Stuffed French Toast ..................................................................................................... 211 Substitutions ............................................................................................................... 470 Sufganiot (Parve) ......................................................................................................... 319 Summer Delight Punch .................................................................................................. 264 Sundried Tomato and Pesto Chickpea Fritter Sandwiches ................................................... 417 Swamp Juice ................................................................................................................ 288 Sweet & Sour Chicken Drumsticks .................................................................................. 275 Sweet Hawaiian Baby Burgers ........................................................................................ 264 Sweet Heart Krispie Treats ............................................................................................ 151 Sweet Potato Pie .......................................................................................................... 361 Sweet Potato Salad with Lemony Buttermilk Dressing ....................................................... 240 Sweet Potato Soufflé ..................................................................................................... 309 Sweet Potatoes With Sugared Pecans .............................................................................. 310 Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting ............................................... 308 Sweet Shamrocks ......................................................................................................... 166 Sweet Skull ................................................................................................................. 289 Sweetheart Chocolate Cupcakes ..................................................................................... 150 Sweetheart Layer Bars .................................................................................................. 151 Swiss Chard, Potato, and Chickpea Stew ......................................................................... 437

T Take Along Chocolate Chip Date Cake ............................................................................. 227 Tangy Pear and Blue Cheese Salad ................................................................................. 241 Taste a Rainbow Cupcakes ............................................................................................ 167 Tavern Chicken ............................................................................................................ 394 Tender Turkey and Wild Rice ............................................................................................ 87 Teriyaki ....................................................................................................................... 112 The Best Piecrust .......................................................................................................... 381 The Flying Dutchman's Asparagus and Aged Gouda Omelette............................................. 131 Tie-Dye Easter Eggs ..................................................................................................... 191 Tiny Taco Tarts ............................................................................................................ 136 Tipsy Cake (Irish) ......................................................................................................... 167 Tomato and Basil Quiche ............................................................................................... 404 Tomato Broccoli Salad ................................................................................................... 414 Toppings for Latkes ...................................................................................................... 321 Toscana Soup Olive Garden Style ................................................................................... 424 Tostada Chicken Salad .................................................................................................... 88 Touchdown Treat Football Cookies .................................................................................. 241 Traditional Irish Stew the Bailey ..................................................................................... 168 Tropical Nut Crisps ....................................................................................................... 228 Tropical Salsa-Topped Chicken Salad ................................................................................ 88 Tuna Cashew Casserole ................................................................................................... 68 Turkey Carving Tips ...................................................................................................... 473 Turkey Cookie Treats .................................................................................................... 311 Turkey Polpettone ........................................................................................................ 395 Turkey Roulade with Spinach and Mushrooms .................................................................. 311 Turkey Stroganoff......................................................................................................... 395 Turkey-Seafood Creole .................................................................................................. 361 Two Minute Hawaiian Pie ............................................................................................... 381

U U.S. Measurement Equivalents ....................................................................................... 472 Ultra Chocolate Chip Cookies ........................................................................................... 82

Index

488

V Valentine Cookie Pops ................................................................................................... 152 Valentine Sugar Cookies ................................................................................................ 152 Vampire’s Kiss ............................................................................................................. 289 Vanilla Bourbon Loaves ................................................................................................... 29 Vanilla Cream .............................................................................................................. 399 Vanilla Custard Cups ....................................................................................................... 89 Various Camping Recipes .............................................................................................. 131 Vegan Casserole ...................................................................................................... 68, 438 Vegan Dumplings ......................................................................................................... 439 Vegetable Pizza ............................................................................................................ 440 Vegetarian Kishke for Passover ...................................................................................... 173 Vegetarian Pizza ........................................................................................................... 440 Vegetarian Shepherd's Pie ............................................................................................. 441 Veggie Dip ..................................................................................................................... 14 Very Easy Jack-o-Lantern Cake ...................................................................................... 289 Vietnamese Grilled Pork Meatballs .................................................................................. 228 Vietnamese Steak Sandwiches ....................................................................................... 112

W Warm Crab Dip ............................................................................................................ 352 Warm Peach Wine ........................................................................................................ 136 Warm Witch's Blood ...................................................................................................... 282 Weight Watchers Farmers Market Omelets ......................................................................... 41 White Chocolate Berry Cake ........................................................................................... 153 White Hot Chocolate with Gingerbread Spice .................................................................... 136 Wiggly, Jiggly Crystal Ball .............................................................................................. 290 Wilted Garlic Spinach w/ Bacon ...................................................................................... 434 Witches' Broomsticks .................................................................................................... 290 Wok Cooking ............................................................................................................... 442 Wrap 'n' Stack Sandwich Tree ........................................................................................ 353

Y Yakimeshi .................................................................................................................... 113 Yogurt Baked Halibut .................................................................................................... 118 Yummy Black Bean & Corn Soup .................................................................................... 424 Yummy Sweet Potato Casserole ....................................................................................... 69

4th Edition Great Cooking – Care2 – 2012

Recipes from Care2 Great Cooking · This cookbook is dedicated to all the Great Cooks on Care2 who...

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Transcript of Recipes from Care2 Great Cooking · This cookbook is dedicated to all the Great Cooks on Care2 who...