TDK cook book updated 8/8/2007

8/14/2019 TDK cook book updated 8/8/2007

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TDK COOKBOOK

2007V 1.6

TDK recipeTake 10 or more cat lovers and stir gently with cute photos of kittensAdd a few comments, positive or negative. (Dont worry about negative commentsthey will rise tothe surface and can be skimmed off later.)Add a dash of humor.Add a pile of empathy.Skim off any negative comments that have risen to the surfacecheese cloth works well for this.If desired, fold in a few recipes, some interesting links, a story or twoand some poetry, to sweeten the pot.Add some kindness to taste.

Let simmer.Enjoy(serves thousands!)

*by CatRancher from Iowa2007-02-19 18:53:58

Last update 8/16/2007 [email protected]

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TABLE OF CONTENTS

BREADS BREAKFAST

QuickTime and aTIFF (LZW) decompressor

are needed to see this picture.

MAIN DISHES SOUPS



DESSERTS SIDE DISHES







DRINKS HOW TO SECTION FELINE RECIPES

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BREADS

Red Lobster Cheddar Cheese Biscuits

2-1/2 cups Bisquick Baking Mix1 cup finely grated Cheddar Cheese3/4 cup whole Milk2 Tbsp. Butter, melted1/8 tsp. Garlic Powder

Brush on Top

1/4 cup Butter, melted1/2 tsp. Garlic Powder1/2 tsp. dried Parsley Flakesdash Salt

Heat oven to 400 F.Combine Bisquick with cheddar cheese, milk, 2 Tbsp. of butter that has been melted in the microwave,and 1/8 tsp. garlic powder in a medium bowl.Mix until well-combined.Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.Combine 1/4 cup butter with 1/2 tsp. garlic powder,parsley flakesand salt. Brush this mixture over the

tops of each unbaked biscuit.Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.Serve warm. Makes one dozen biscuits.This recipe was in the local paper. It comes from Todd Wilburhes put out a series of Top SecretRecipe bookshe figures out the ingredients in restaurant and supermarket foods.*Dee from Tampa2007-02-09 19:42:33

Irish-Style Scones

This is not directly from Ireland, but I am 100% Irish and have a cookbook with all Irish recipes in it,so here is one that is YUMMY..Ingredients3 eggs1/2 C. Heavy Cream1 1/2 tsp. vanilla2 C. all-purpose flour2 tsp. baking powder1/4 tsp. salt1/4 C. cold butter

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1/4 C. finely chopped pitted dates1/4 C. golden raisins or currents1 tsp. water6 TBSP. orange marmalade6 TBSP. softly whipped cream or creme fraichePreheat oven to 375 F. Lightly grease baking sheet. Beat 2 eggs with cream and vanilla; set aside.Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two

knives until mixture resembles course crumbs. Stir in dates and raisins. Add cream mixture; mix justuntil dry ingredients are moistened.With floured hands, knead dough four times on lightly floured surface.Place dough on prepared baking sheet; pat into 8-inch circle. With sharp wet knife, gently score doughinto 6 wedges, cutting 3/4 of the way into dough. Beat remaining egg with water; brush lightly overdough.Bake 18-20 min. our until golden brown. Cool 5 min. on wire rack. Cut into wedges. Serve warm withmarmalade and whipped cream. Makes 6 sconesRef: Publications International, Ltd., Irish Cooking pg.28*Kathy in VA2007-03-07 20:54:43

Irish Soda Bread

I made this last St. Patricks Dayit was VERY good. Do our friends in Ireland have St. Patricks Dayrecipes to share?

Ingredients:3 cups all-purpose flour1 tablespoon baking powder1/3 cup white sugar1 teaspoon salt

1 teaspoon baking soda1 egg, lightly beaten2 cups buttermilk1 cup raisins (optional)2 tablespoons caraway seeds (optional)

Instructions:Preheat oven to 325F. Grease a 9-by-5-inch loaf pan.Combine flour, baking powder, sugar, salt, and baking soda. In a separate bowl, blend egg andbuttermilk together, then add to the flour mixture. Mix just until moistened. Stir in raisins, if desired.Pour into prepared pan. Sprinkle with caraway seeds, if desired.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wirerack. Wrap in foil for several hours, or overnight, for best flavor.*Dee from Tampa2007-03-07 16:43:48

Beer Bread

Make only as much as you can eat in one sitting, though, because it does not keep well.

4 cups Bisquick ( I find the regular works better than the light version)4


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3 Tablespoons sugar or Splenda12 oz. beer (I prefer dark beer for this recipe. Shiner Bock is best).

Preheat oven to 350 degrees. Combine all ingredients, and stir until completely moist. Allow to rise for10 minutes. During this time, grease either a loaf pan or (even better) a muffin tin. After rising, putbatter into prepared pan (note: batter will be sticky!)

Bake in 350 degree oven for 20 minutes (muffins) or 1 hr. (loaf). Enjoy hot with butter and yourfavorite jelly.*Ginny in Cat Spring2007-03-26 17:33:08

Best-Ever Banana Bread (honestly!)

I found this on Recipezaar.This was posted by nlb in epicurious. It is from Necessities & Temptations from the Junior League ofAustin. I have never, EVER, had a banana bread this good. 2 loaves 1 hours 20 min prep

Topping6 tablespoons butter10 tablespoons dark brown sugar3 tablespoons milk1 cup chopped pecans (or more, toasted)

Batter1 cup butter1 1/2 cups sugar2 eggs4 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that theyre nearly black!)

1 teaspoon pure vanilla extract (I add 1 tblsp)4 tablespoons buttermilk2 cups all-purpose flour1 1/2 teaspoons baking soda (I also add 3/4 tsp baking powder)1 teaspoon salt

Preheat oven to 350 degrees F.Cream butter and sugar; mash bananas, beat 2 eggs and add to the bananas with vanilla and buttermilk;mix well and add to creamed butter and sugar; sift together flour, soda and salt; add to banana mixture,beat well; pour into 2 greased and floured 95x3-inch loaf pans; bake 45 to 50 minutes (I find thisbread needs over an hour) or until bread pulls away from sides of pan; add topping.

To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey);remove from heat and add chopped pecans; pour over bread spreading to all the corners and placeunder broiler until bubbly and brown.Watch closely (this takes around 1 minute- maybe even less!)*Dee from Tampa2007-05-20 18:33:15

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BREAKFAST

Pancakes

2 cups self-rising flour*2 Tbsp. sugar1 egg2 cups milk2 Tbsp. oil or melted butterMix flour and sugar in mixing bowl; stir together.

Beat egg, add milk and oil. Make a well in dry ingredients; add milk mixture and stir until just smooth.Pour batter onto heated griddle. Makes 12 to 16 small or 10 to 12 large.2 Tbsp. batter= 1 small pancake1/4 cup= 1 large pancake*If you dont have self-rising flour you can use:2 cups reg. flour4 tsp. baking powder1 tsp. saltMy mom used to use this recipe. I got it from her, years ago. I started collecting recipes of things Iliked to eat when I got engaged. Dee wouldve probably posted hers for you but she doesnt haveaccess to a computer on the weekends. If you like skillet cornbread and homemade biscuits. I have arecipe for them, too.*Renee in Arkansas2007-02-19 03:49:27

Lemon Ricotta Pancakes

Recipe from Catalina Park InnTucson, ArizonaYield: 4 servingsIngredients:3/4 cup all purpose flour1/2 teaspoon grated nutmeg1 teaspoon baking powder1 cup ricotta cheese2 eggs1/3 cup milk1/3 cup canola oilJuice and finely grated zest of 1 large lemonConfectioners sugarMaple syrupInstructions:

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Combine the dry ingredients. In a separate bowl, combine the wet ingredients, then mix with the dryingredients. Pour approximately 1/4 cup batter on a non-stick skillet (400 F). Cook until golden brown.Flip once.Arrange on plate and dust with confectioners sugar. Garnish with a wedge of lemon and serve withmaple syrup.*Dee from Tampa2007-02-19 17:31:00

I forgot to mention that if anyone on this site eats bacon that I used to use a recipe I saw on a TVcooking show that is wonderful!Place the bacon on a broiler pan, sprinkle a healthy dose of brown sugar (light or dark) over each sliceand sprinkle cracked black pepper (NOT ground pepper) over each slice. Bake in a 350 degree ovenuntil your desired level of crispness. The sweetness of the sugar combined with the bite of the pepper isdivine!*Dee from Tampa2007-02-19 17:54:39

I used to do a variation on Dees recipe when I owned a B&B (before gas prices went through theroof). I made a paste of brown sugar and yellow mustard (prepared, not dry) and brushed it on thebacon before baking. mmm-MMM! One thing, thoughdont stack the bacon to coolthey will sticktogether tighter than Super Glue!*Ginny in Cat Spring2007-02-19 20:40:42

Monkey Bread

2cans large Pillsbury biscuits1/2 c. sugar

1/2 tsp cinnamon3/4 c. butter1 c. brown sugarMix sugar and cinnamon, cut biscuits into 4ths, cover with cinnamon and sugar mixgrease pan and put in coated biscuits (I use a Bundt pan)melt butter and brown sugar, pour mix over biscuitsbake 375 for 35 mincool 10 min and invert*MerD in CO

Cowboy Coffee Cake2 1/2 cups sifted all purpose flour2 cups brown sugar1/2 teaspoon salt2/3 cup shortening2 teaspoons baking powder1/2 teaspoon soda1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 cup sour milk7


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2 beaten eggsMix flour, sugar, salt and shortening till crumbly; reserve 1/2 cup.To remaining crumbs add baking powder, soda, and spices; mix well.Pour into 2 greased and floured 8 x 1 1/2 inch round pans; top with reserved crumbs.Bake at 375 degrees for 25 to 30 minutes. Serve warm with butter on top*yuuuummmmmm*The liquid ingredients go in with the baking powder, soda and spices?

By putting the vinegar into your milk it turns it sour and ups the acidity. Good for helping the rise ofthe bread and also adding a tang to the coffee cake*Instinct2007-02-20 15:12:09

Cherry-Streusel Coffee Cake

Makes one 9-inch tube cakeNote: Recipe from Martha Stewarts Baking Handbook1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan2 cups all-purpose flour

1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 cup sugar2 large eggs1 teaspoon pure vanilla extract1 cup sour cream1 cup frozen sour cherries, thawed and drained well1 cup Streusel

Milk Glaze

1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift togetherflour, baking powder, baking soda, and salt; set aside.2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, andvanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts,alternating with the sour cream and beginning and ending with the flour. Beat until just combined,scraping down the sides of the bowl as needed.3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of thebatter; avoid placing any cherries against the pans edge, as they may stick or burn if not fully encasedin batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offsetspatula. Sprinkle streusel evenly over the top of the batter.4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a

wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoonglaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, beforeserving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

Streusel

Makes 4 cups2 1/4 cups all-purpose flour3/4 cup packed light-brown or confectioners sugar2 1/4 teaspoons ground cinnamon8


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1 teaspoon coarse salt1 1/2 sticks (3/4 cup) unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, untillarge, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.Note: Recipe from Martha Stewarts Baking Handbook*Bumblebee in Pa

2007-02-19 15:37:39

Pecan Coffee Cake

1 package of Betty Crocker Supermoist Butter Pecan cake mix1 1/4 cups water5 egg whites1/3 cup unsweetened applesauceStreusel filling (recipe below)

Heat oven to 350 degrees. Spray tube pan, 10 x 4 inches, or a 12 cup bundt cake pan, with cooking

spray( coat it well with cooking spray, but not dripping or it will stick on the bottom). Prepare bybeating cake mix, water, eggs and applesauce in a large bowl on low speed for 30 seconds, then onmedium speed for 2 minutes, scraping bowl occasionally. Pour half of the batter(about 2 cups) intopan; sprinkle with half of the Streusel filling. Repeat with remaining batter and filling( make sure thefilling is covered with batter, when you finish adding the remaining portion or the filling will burn).Bake until cake springs back when lightly touched near center, 45 to 50 minutes (sometimes I have tobake it for 3 to 5 minutes longer). Cool 10 minutes. Invert on wire rack or heatproof serving plate.Remove pan; cool cake completely before frosting.

Streusel fillingMix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 teaspoon ground cinnamon.

(I mix up the Streusel filling before I start on the cake and set it aside until needed).

Drizzle Icing1 cup confectioners sugar( powdered sugar)1 tablespoon butter, melted1 tablespoon milk- use more or less than 1 tbsp milk, depending on the consistency desired.1/8 teaspoon vanilla extract

Stir all ingredients together until well blended. Spread on top of cake, allowing some to drizzle downthe sides.*Renee in Arkansas

2007-05-14 16:46:49

Bacon-Spinach Quiche

(From Brendan Manor B&B, LaGrange, TX, and a couple of alterations by me)9-10 1-ounce slices of Mozzarella cheese9 eggs, beaten3/4 c. plain, unsweetened yogurt8 oz. frozen spinach, thawed and drained to remove moisture(squeeze the daylights out of itotherwise

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youll wind up with soup)1 Tbsp. chopped green onions6 slices mesquite-smoked bacon, cooked crisp and crumbled (I have been known to cheat by usinggood-quality pre-packaged bacon bitsthey work just as well)2 Tbsp. Colby-Jack and Cheddar cheese, shredded

Optional add-ons: sauted sliced mushrooms, diced water chestnuts

Preheat oven to 375 degrees. Line a well-greased pie or quiche pan evenly with the Mozzarella cheeseto make the crust for the quiche. Place the pie pan on top of a foil-lined cookie sheet to catch anydrips that may occur during baking.

In a bowl, combine eggs with yogurt. Add onion, spinach, and any optional ingredients. Mix well andpour into pan. Sprinkle with bacon and Colby-Jack/Cheddar cheeses.

Bake for 40 minutes at 375 degrees. Remove from heat and let stand at least 5 minutes before serving.Cut into six slices. Serves 6*Ginny in Cat Spring

2007-04-20 17:10:25

Cream Cheese and Chive Scrambled Eggs

Cream cheese is the secret ingredient to ultra-moist scrambled eggs that stay fluffy and tender whenserved buffet-style; theyll keep up to 30 minutes in a covered chafing dish. If you cant find chives,use finely chopped green onions.4 servings:8 eggs3 tablespoons milk1/2 teaspoon salt

1/4 to 1/2 teaspoon pepper2 tablespoons butter2 tablespoons regular or reduced-fat cream cheese, cut up2 tablespoons minced fresh chives1. Whisk eggs, milk, salt and pepper in medium bowl until well-blended but not foamy.2. Melt butter in large skillet over medium heat. Reduce heat to medium-low; pour in eggs. Cook,stirring slowly and constantly, until soft curds begin to form, 1 to 2 minutes. Add cream cheese; cookand stir 3 to 6 minutes or until soft fluffy curds form. Stir in chives.*Dee from Tampa2007-05-18 16:20:39

Orange Marmalade BunsINGREDIENTS: 3 cups sifted all-purpose flour 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup milk 1 cup orange marmalade 1/4 cup cinnamon 1/2 cup chopped raisins* (optional)10


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1/2 cup finely chopped pecans* (optional)PREPARATION:Into a medium bowl, sift together the flour, baking powder, and salt. Cut in butter with a pastry blenderor knives until mixture is fine, even crumb. Add milk and stir just until dry ingredients are moistened.Turn dough out onto a lightly floured surface and knead about 10 times, until a smooth ball is formed.Roll out dough to a rectangle about 1016 inches. In a small bowl, combine orange marmalade,cinnamon, raisins, and pecans. Spread evenly over the dough; roll up as for a jelly roll, starting at long

edge. Cut roll into 10 slices. Place slices, cut side down, in a generously buttered 9-inch round layercake pan. Bake at 400 for 30 to 35 minutes, or until lightly browned. Serve warm. Makes 10 orangemarmalade buns.*Georgie's mama (and the other fur babies too)2007-06-01 16:27:27

*Dee from Tampa2007-06-26 18:51:37

Lazy Mans Ersatz Donuts

Makes about 12 donuts.

Ingredients1/2 gallon peanut or vegetable oil for frying1 10-pack cylinder canned biscuit dough1 tablespoon ground cinnamon1/4 cup sugar

Procedure1. Pour the oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot, until it reaches a depthof at least 2 but not more than 3 inches. heat the oil over medium-high heat to 375F. Extract thebiscuits from the can and pat the circles of dough out to 1 1/2 times their original diameter, or about

1/4 inch thick.

2. Cut out donut holes using a bottle cap or a shot glass. Slip the rings into the oil, working in twobatches. Do not crowd the pot. Cook for a minute or two per side, flipping the donuts with care toprevent splatter. When light golden brown on both sides, use a slotted spoon to remove the donuts fromthe pan to a wire rack and fry the holes. Using a metal slotted spoon or spatula keeps the holes moving,as they can become weighted and difficult to flip. Drain the holes on a wire rack.

3. Mix the cinnamon and sugar together in a large brown paper bag and drop the donuts in one at atime, shaking lightly to distribute evenly.

4. Add the holes all at once, shaking in the same fashion.*Dee from Tampa2007-06-26 18:51:37

Black Pudding1lt (3/4 pints) Blood (Pig, Lamb or Goose)340g (12oz) Shredded Suet300ml (1/2 pint) Milk50g (2oz) Oatmeal11


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3 Medium Onions, chopped1 tbsp Salt1/2 tsp Mixed Herbs1/2 tsp Cayenne PepperPinch Nutmeg

Pre-heat oven to 160C: 300F: Gas 2.

Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.Next fill the large sausage cases, see: Sausage Making Basics for advice on doing so.Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.Bake for 1 1/2 hours.Allow to cool.Fry with bacon and eggs for breakfast or use as a part of a Mixed Grill.

Ive tasted this and Finnish Blood sausages. I hope I dont have to do so ever again.*miu2007-07-24 18:16:25

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MAIN DISHES

Baked Macaroni and Cheese

1/2 pound elbow macaroni3 tablespoons butter3 tablespoons flour1 tablespoon powdered mustard3 cups milk1/2 cup yellow onion, finely diced

1 bay leaf1/2 teaspoon paprika1 large egg12 ounces sharp cheddar, shredded1 teaspoon kosher saltFresh black pepperTopping:3 tablespoons butter1 cup panko bread crumbsPreheat oven to 350 degrees F.In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keepit moving for about five minutes. Make sure its free of lumps.Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.Temper in the egg.Stir in 3/4 of the cheese. Season with salt and pepper.Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.Melt the butter in a saut pan and toss the bread crumbs to coat. Top the macaroni with the breadcrumbs.Bake for 30 minutes. Remove from oven and rest for five minutes before serving.*Instinct2007-02-17 14:53:16

PURR-fect Baked Fish

(Serves 6-8)This dish was inspired by the seasonings at my favorite Greek restaurant, the Acropol Inn inClearwater, Florida. Everyone in my family loves it, and a fish dish that even little kids will eat isDEFINITELY a keeper!Aluminum foilCooking spray3 lbs red fish, filleted (I prefer salmon or steelhead trout. White fish has too delicate a flavor for this)

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2 Tablespoons lime juice (I use the juice of 2-3 key limes)1 Tablespoon minced garlic8-10 sun-dried tomatoes (I prefer the dry ones, but those soaked in olive oil work, too)Oregano (fresh or dried) to taste1 medium onion, thick-sliced and separated into rings8 oz. sliced fresh mushrooms Cup pine nuts

1 small can sliced black olives (optional)

Preheat oven to 350 degrees.Line a baking (cookie) sheet with aluminum foil and spray with cooking spray.Lay fish skin side down on foil.Sprinkle with limejuice and spread minced garlic on top.Generously cover fish with remaining ingredients, in order.Spray another sheet of aluminum foil and cover fish with foil, sealing the sides along the pan. Bake in350 degree oven for 45 minutes. Serve immediately.*Ginny in CatSpring (submitted by email)

Breast of Chicken Oaxaca

Yields 6 ServingsChipotle Sauce1/4 cup hot chicken stock2 canned chipotle chilies in adobo sauce3/4 cup reduced fat sour creamChicken1 peeled avocado, cut into 18 thin wedges6 4 oz boneless, skinless chicken breast halves12 1/2 oz slices Asadero cheese

1/4 tsp salt1/4 white pepper2 Tbs all purpose flour3 large egg whites, lightly beaten1 Cup unseasoned breadcrumbsCooking spray3/4 Cup salsa verde

Prepare chipotle sauce:Place hot stock and canned chiles in a blender or food processor and puree.Pour into a bowl, fold in sour cream until well mixed.

Set aside. Preheat oven to 425F.Cut a horizontal slit through the thickest part of the each breast half to form a pocket.Stack avocado slices and cheese slices: 3 slices avocado and 2 slices of cheese per chicken breast(ACACA), and stuff one stack into each pocket.Mix salt, pepper and flour together and put into a wide, shallow bowl.Same with egg whites and breadcrumbs.Dredge stuffed chicken breasts in flour, then dip into egg whites and then dredge in breadcrumbs.Place chicken breasts onto a baking sheet that has been sprayed with cooking spray.Lightly spray the tops of the stuffed breast with cooking spray, and place in preheated oven for 15minutes, or until cooked through. If need be, crisp up top by placing under the broiler for a couple of14


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minutes.Plate the chicken, and top with alternate stripes of chipotle sauce and salsa verde. (About 2 Tbs sauceand 2 Tbs salsa per breast half).*Susan in OH (submitted by email)

English Shepherds Pie

Serving Size : 65 large PotatoesSalt2 tablespoons Butter/margarine1 dash Milk/whipping creamPepper1 pound Lean ground beef1 large Tomato chopped6 Sliced mushrooms2 tablespoons Chopped parsley1 tablespoon Tomato paste

1 dash Worcestershire sauce1 cup Brown gravy made from beef drippings or from jar1 package (10-oz) frozen peas or 1 lb peas shelledCook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk andseason to taste with salt and pepper. Set aside.Saut beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper.Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.Add peas and cook about 5 minutes.Turn mixture into casserole dishSpread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.*Instinct

2007-02-19 15:52:29

(variations on the same theme)1. 1 lb ground beef brown with Onions and chopped garlic (to your taste)add 2 cans canned chopped tomatoes, cook down 1/2 houradd 2 cans canned green beanstop with mashed potatoes (fresh mashed tastes best but can substitute prepackaged mashed)top with parmesan, bake at 350 until top is browned (ta da easy shepherds)*Brandi Lee Baltimore2007-02-19 16:02:48

2. You can also make it with cubed beef or lamb (lamb is the traditional version)

3. Shepherds Pie1 Tbs unsalted butter1 cup finely chopped sweet onion1 1/2 lbs lean ground beef (could be lamb or 1/2 & 1/2)1/2 cup dry red wine1 can diced tomatoes2 Tbs concentrated tomato paste (the kind in the tube)1/2 small head roasted garlic, peeled & mashed15


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4 oz shitake mushrooms, stemmed & thinly sliced1 small zucchini, cut into 1/4 dice1/2 cup finely chopped Italian parsley2 tsp marjoram, crushed2 tsp Greek oregano, crushedsalt and freshly ground pepper to tasteTopping:

5 medium - large Yukon Gold potatoes, peeled, sliced & cookedEnough milk or half and half to mash the potatoes to piping consistency1/2 tsp freshly grated nutmeg1/4 tsp each salt & freshly ground pepper1 egg, beaten1/2 cup grated Parmesan or shredded Gruyere cheese

Preheat the oven to 375F.

In a large skillet over medium high heat, melt the butter and add the onion. Cook, stirring frequently,until onion is soft and transparent, but not browned. Add the beef, breaking it up with a wooden spoon,

and cook 7 to 9 minutes, stirring often, until meat is just brown. Remove skillet from heat and carefullydrain off the fat.

Return the skillet to medium heat and add the wine, tomatoes and tomato paste and stir. Then stir in thegarlic, mushrooms, zucchini, parsley and seasonings. Bring the mixture to a boil, stirring constantly,then reduce heat to very low and simmer for 5 to 7 minutes, or until mushrooms and zucchini aretender, stirring occasionally.

Remove the skillet from the heat and drain off and discard any excess liquid. Transfer to a 3 to 4 quartbaking dish, spreading evenly.

To make topping, whip potatoes, milk or half & half, nutmeg, salt and pepper together until thepotatoes are light, fluffy and pipable. Fill a large pastry bag with a wide star tip and pipe the potatoesover the filling in rosettes (or you can just spoon the potatoes over the filling, swirling it so that thesurface has texture). Lightly brush beaten egg over the potatoes and sprinkle the cheese evenly over thedish.

Bake at 375 for 40 to 45 minutes, or until heated through, and the top is crispy and light golden brown.Let stand 10 minutes before serving.*Susan in OH (submitted by email) & Susan in OH 2007-02-19 16:36:59

Greek Lenten recipe.1 Medium Cabbage2-3 Tablespoon Olive Oil1 Medium Onion (Finely Chopped)2-3 Pinch Parsley (To Taste)1-2 Pinch Pepper (To Taste)3/4 Cup Rice2-3 Pinch Salt (To Taste)2 Large Tomatoes (Finely Chopped)1 1/4 Cup Water16


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Chop the cabbage finely.On low heat, fry the onion just until transparent.Add the cabbage and cook until wilted.Add the tomatoes and water.When it starts to boil, add the rice, parsley, salt and pepper.Simmer until very little liquid remains, approx. 20 minutes.May serve with sliced lemon

this is simple and quick side dish and you can customize it very easy*Athena2007-02-19 15:50:42

Greek Style Lemon Chicken

4 medium lemons1/4 cup honey (citrus blossom honey is especially nice)2 Tbs all-purpose flour1/2 tsp salt1/2 tsp pepper

6 boneless, skinless chicken breast halves3 Tbs olive oil1 medium Vidalia onion, cut into thin wedges2 Tbs finely chopped fresh oregano (or 1 tsp dried)1 Tbs finely chopped fresh mint (or 1/2 tsp dried)2 cloves garlic, minced or pushed through a press3/4 cup chicken stock1/4 cup sherryCrumbled feta cheese and sliced black olives for garnish

Thinly slice 3 1/2 lemons. Juice the other half, then mix juice with the honey and combine with the

lemon slices in a large bowl and toss to coat. Heat a large non-stick skillet over high heat. Scoop thesliced lemons from the bowl with a slotted spoon into the dry pan and brown. Remove the lemons fromthe pan and reserve for later. Wipe out the pan.Stir the flour together with 1/4 tsp salt and 1/4 tsp pepper. Put the flour mix in a zipper bag and coat 2chicken breast halves at a time. Add 1 Tbs oil to the pan and heat medium hot. Brown the chicken onboth sides and remove from the pan.Add the remaining oil to the pan and then add the onion, herbs, garlic and remaining salt and pepper.Cook over medium heat, stirring frequently, until onion is well softened; about 5 minutes. Add honey-lemon juice mixture, chicken stock and sherry and stir.Return the chicken to the pan, cover and simmer for 10 minutes, or until just cooked through. Layerthe reserved lemon slices over the chicken and cook uncovered for an additional 3 to 5 minutes.

Sprinkle with feta and sliced olives and serve. I like to accompany it with orzo tossed with sun driedtomatoes and toasted pine nuts and steamed spinach.*Susan in OH (submitted by email)

Lasagna

Needed:1 large rectangular turkey-roasting pan - one of those disposable ones is best for this, as they are deepenough to hold all the ingredients.1 Large box Lasagna noodles (these stay uncooked for now)17


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1 medium onion (about 3 inches in diameter)Whole garlic (two good sized cloves will be plenty)6 eggs (I use grade a extra large or jumbo eggs)Ricotta Cheese (Two large containers)Six cups of Mozzarella Cheese Shredded (Hold two cups aside for later)Four cups of either grated or shredded Parmesan cheeseTwo pounds Ground Beef or Turkey (I have never used turkey in my lasagna, but it should be ok)

Two Pounds of Italian Sausage - Mild or Hot either in links or loose (I prefer hot links) (I suppose youcould also substitute turkey sausage, but the Italian part of me thinks that this is sacrilege)Two large jars of tomato sauce32 oz jars (I use Ragu or Prego)PreparationPut the sausage in the freezer for about 30 minutes this causes the outside to freeze slightly making iteasier to cut up later on.Peal and dice the onion. Set asideTake the garlic cloves and crush with the flat of a knife. This helps remove the skin and releases theoils better than just cutting it up. Chop finelyjust watch your fingers!In a large frying pan melt three tablespoons of Butter or Margarine.Put in the diced onion and the garlicbrown over medium heat until the garlic is browned and the

onions are limp and slightly caramelized. When doneset asideTake the Sausage and cut it into inch wide chunks (if using links) (this where the slight freezinghelps) and cook it. Set aside.(There are two ways to cook the sausage. One is by taking a large pot of boiling water and putting thesausage chunks into it, the other is to fry the sausage bits. This is the way I do it.)Brown the ground beef in a large fry pan ( I split mine into two batches since it is hard to get the entiretwo pounds into a 10 inch pan properly). When browned, set asideCombine the Ricotta Cheese and half the Parmesan Cheese and the eggs in a LARGE bowlTake a large pot (mine is a five quart size pan) and pour in the tomato sauce. (I use Ragu or Prego) Addthe onion and garlic, also the browned ground beef and sausage. Heat over medium heat. Allow tosimmer for about 20 minutes.

Construction Phase:Ladle a layer of tomato sauce into the bottom of the roasting pan try and get just sauce here, but if afew chunks of sausage find their way into the pan at this stage do not despair. Just leave them alone.On top of the sauce place the first layer of UNCOOKED* Lasagna noodles.Now ladle in another layer of sauce.Spoon in a layer of the cheese mix and sprinkle on a layer of Mozzarella cheeseAnother layer of uncooked noodlesRepeat the above steps until all the ingredients have been used up except for the two cups ofMozzarella. This goes on the very top of the mix.on top of a layer of sauce if possibleCover with aluminum foil and bake according to the directions on the box of noodles. I add about 15 -20 minutes because of the size of the batch. Remove the foil during the last 15 Minutes of cooking so

that the cheese topping can brown.*Now, the noodles will cook quite nicely in the sauce. Thats why you can use them in their uncookedform.This makes about 12 large servings about 4 x 5 inchesit freezes well.*Greycat ~ Dad to Stormy and Chessie2007-02-17 15:34:05

It is really easy to make your own sauce. Get a bunch of Roma tomatoes, and puree in a blender withwater (add fresh basil and oregano in puree). To take it up a notch, puree your garlic and some onions.Toa take it up another notch (secret ingredient) get fresh spinach (clean) and puree a nice big handful18


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with your tomatoes (put the rest in your salad). It just adds something special to a lasagna or pasta dish.I have had even the pickiest of eaters LOVE this.*MerD

OK, since Greycat mentioned Lasagna here is my sauce that you can use with itBasic Marinara

3 TBS olive oil1/2 tsp Red Pepper Flakes1/2 Vidalia or Spanish onion2-3 Garlic cloves, minced3 14 oz cans whole tomatoes1 12 ounce can tomato puree1/8 cup fresh basil2 tsp. ThymePinch of Sage2 Bay Leaves3 TBS sugar

2 TBS Salt2 TBS course ground Black pepper1/2 cup Red Wine (I like a Cabernet Sauvignon)In a 2-3 quart pot heat the olive oil over medium heat and then add the onion, garlic and red pepper andsaut until translucent.Drain and crush the whole tomatoes and rinse out the seeds as best you can (they will make the saucebitter) and add to the pot with all the other ingredients except the wineBring to a low boil and then reduce heat and allow it to simmer for about an hour. Then add the wineand simmer for about 15 minutes more and taste.If the flavor needs to be adjusted, do it in small steps since all the flavors need time to come together.You can double this up and freeze it for easy cooking later in the week or month.

Instinct2007-02-17 16:57:07*Oh and if you want a meat sauce, just brown about a pound of ground beef or Italian sausage and addit in with the tomatoes

Meatballs

1/2 lb sweet sausage meat1/2 lb ground round1/2 lb ground sirloin1/2 cup finely grated Parmesan

1 whole egg1 teaspoon kosher salt1/2 teaspoon red pepper flakes1/2 cup seasoned garlic croutons, powdered, dividedPreheat the oven to 400 degrees F.

Take croutons and process them in a food processor until they are crumbsIn a large mixing bowl, combine all ingredients and 1/4 cup of the bread crumbs. Using your hands,mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into

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1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll inthe bread crumbs and place the meatballs on a baking sheet covered with parchment paper.Bake for 20 minutes or until golden and cooked through.*Instinct2007-06-07 15:16:17

Mozzarella pasta sauce2 tablespoons butterMinced garlic2 tablespoons flour2 cups chicken or vegetable broth1 cup of mozzarella cheese12 Cup Parmesan cheese12 cup half and halfBasil and oregano

Melt butter over medium heat and saut garlic until tender. (If you want chicken, mushrooms or

shrimp in the sauce, saut in garlic butter until done and then set aside)Add flour to melted butter and stir until flour starts to brown. (A roux) May form a soft ball.Add chicken broth and stir until smooth and all lumps are out. Simmer for 10 minutes.Add cheese a little at a time until melted and simmer until well incorporated. Stir frequentlyAdd half and half and herbs.Pour over cooked, hot pasta.By changing the kind of cheese and herbs (or dropping the herbs) this can be a very versatile sauce. Itwould make a great sauce for a white pizza as it is. Add more Parmesan and it would be great over anopen-faced Turkey and Bacon sandwich on toast. Use Cheddar and pour over broccoli or elbowmacaroni. (Even toast for a knock off of Welsh Rarebit) Use blue cheese and it would be good as atopping for filets. The possibilities are endless. You could even substitute white wine for some of the

broth and come up with even more possibilities. It might even make a good fondue.*ppearson in KY (submitted by email)

Spinach-Mushroom Lasagna

For even more mushroom flavor, add a few dry porcini mushrooms to the sauce.9 lasagna noodles2 tablespoons extra-virgin olive oil1 lb. spinach, stems removed, chopped*1 1/2 teaspoons salt1 1/4 teaspoons freshly ground pepper

2 eggs2 lb. ricotta cheese1/4 cup (1 oz.) freshly grated Parmigiano-Reggiano cheese2 cups sliced mushrooms1 onion, finely chopped2 garlic cloves, minced1 lb. plum tomatoes, chopped1/3 cup red wine1 1/2 cups (6 oz.) shredded mozzarella cheese1. Heat oven to 400F. Grease 139-inch pan. Cook lasagna noodles according to package directions.20


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2. Meanwhile, heat 1 tablespoon of the oil in large skillet over medium heat until hot. Add spinach;cook 5 minutes. Stir in 1/4 teaspoon each of the salt and pepper. Set aside.3. In medium bowl, combine eggs, ricotta and Parmigiano-Reggiano cheeses. Stir in 3/4 teaspoon ofthe salt and 1/2 teaspoon of the pepper. Set aside.4. Heat remaining 1 tablespoon oil in large saucepan over medium heat until hot. Add mushrooms,onion and garlic; cook about 5 minutes or until onion is transparent.5. Reduce heat to low. Add tomatoes, wine, remaining 1/2 teaspoon each of the salt and pepper; cook

10 minutes or until sauce is slightly thickened.6. To assemble, arrange 3 cooked lasagna noodles over bottom of greased pan. Spoon and spread 1/3 ofricotta mixture over noodles. Top with 1/3 each of the spinach, sauce and mozzarella. Repeat layerstwice. Cover pan with foil.7. Bake 45 minutes or until hot and lightly browned. Let stand 10 minutes before serving.TIP *Two (10-oz.) pkg. frozen spinach, thawed and squeezed dry, can be substituted for fresh spinach.12 servingsPER SERVING: 270 calories, 13 g total fat (6.5 g saturated fat), 18 g protein, 20.5 g carbohydrate, 70mg cholesterol, 600 mg sodium, 2 g fiber*Dee from Tampa2007-04-20 21:30:47

Stuffed Italian Tomatoes

SERVES: 8 - 10INGREDIENTS:8 large tomatoes3 tablespoons olive oil1 cup onions (1 large onion), chopped1 (10-ounce) package frozen chopped spinach, thawed and drained1 cup ricotta cheese2 egg yolks, beaten

1/2 cup parsley, chopped1/2 cup mozzarella cheese, grated2/3 cup freshly-grated Parmesan cheese1/2 cup almonds, toasted and sliveredSalt and pepper

TO PREPARE:Preheat oven to 350 degrees.Wash tomatoes, remove tops and scrape out pulp. Salt cavity of tomatoes and turn upside down todrain for 30 minutes.In a saute pan over medium heat, cook onions in oil for 20 minutes or until softened. Add spinach to

onions and stir until heated through. Remove from heat and set aside.In a mixing bowl, beat together ricotta cheese and egg yolks. Add parsley, mozzarella cheese,Parmesan cheese and slivered almonds. Season with salt and pepper.Stir in sauteed onion and spinach mixture and blend until all ingredients are well combined. Filltomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish.Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven.Bake for 20 minutes or until tops are brown.*Dee from Tampa2007-02-07 19:32:23

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Arni Fournou

Greek IslandsIngredients:4 lbs Lamb (we recommend lamb shanks about 1lb each)2 lbs sliced potatoes1 cup chopped tomato

3 oz. chopped garlic1 teaspoon salt1 teaspoon pepper1 cup lemon juice (fresh)1 cup olive oil1 teaspoon oreganoDirections:Simply mix the above ingredients in a deep baking pan, fully coating the lamb in the marinade. Preheatoven to 275-325 F (depending on the actual heat that a home oven produces).Bake the lamb for 2 hours, turning the pieces over after the first hour.Serve the lamb with the potatoes and use a bit of the remaining juices to pour over the dish.

*ppearson in KY (submitted by email)

Colcannon

Ingredients2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces3/4 tsp salt1/2 tsp pepper1/2 cup plain yogurt1/2 cup milk3 Tbsp unsalted butter

3 oz Canadian bacon, finely diced (about 3/4 cup)1 medium onion, chopped4 cups cored, shredded and chopped leafy green cabbage, such as Savoy1/2 tsp caraway seeds2/3 cup waterDirectionsBring potatoes to a boil in a large saucepan, reduce heat and simmer for 20 minutes. Drain potatoes,then mash with 1/2 salt, pepper, yogurt and milk.Melt 1 Tbsp butter in a large, nonstick skillet over medium heat; add bacon and cook for 4 minutes.Transfer bacon to a plate. Cook onion in remaining 2 Tbsp butter in saucepan for 6 minutes. Addcabbage, water and 1/4 tsp salt; cook for 8 minutes. Stir in caraway seeds.

Preheat oven to 400. Spoon half of mashed potatoes into a shallow 1-1/2 inch-quart dish, spreadingevenly. Top with cabbage mixture and remaining potatoes. Bake for about 20 minutes, until hot.Im certain our UK friends have more experience eating Colcannon than Americans, but an ex-boyfriend from Glasgow, who had been in the US for 2 months when we met, turned me onto this dish.It is great comfort food. And there are many variations, he used to use sausage rather than Canadianbacon. I found this at a St. Patricks Day site*Dee from Tampa2007-03-01 18:35:55

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Greek chicken pitas:

Chicken breastfresh Oreganofresh tymefresh marigamOlive oil

lemon juice1 clove garliccut up herbs,garlic . throw everything into a ziploc bag and marinate chicken for a couple hours.Take chicken out put on a baking sheet bake at 450 till done brown.yogart sauce:garlicfresh dillsalt ,pepperyougartand a peeled cucumbermix let sit in fridge

stuff pita with chicken, Lettuce and yogart sauceIt is Fantastic and low on fat*Brandi Lee Baltimore 25 fuzzbutts,7 dogs,2 turtles2007-03-06 16:32:37

Succulent Chicken

from True Grits . . .Tall Tales and Recipes from the New SouthINGREDIENTS:4 boneless skinless chicken breast halves

1 bunch green onions, chopped1/4 red bell pepper, chopped1/2 cup olive oil1/2 cup butter or margarine1/4 teaspoon dried basil1/4 teaspoon dried tarragon1/4 teaspoon pepper1/2 teaspoon salt3 ounces sun-dried tomatoes2 tablespoons fresh minced dillweed1/4 cup whipping cream

1/4 cup sour cream

TO PREPARE:* Rinse the chicken and pat dry; cut into thin slices.* Saut the green onions and red pepper in the olive oil and butter in a skillet. Remove the vegetableswith a slotted spoon to a bowl.* Add the chicken to the skillet.* Saut until the chicken is cooked through; drain. Stir in the basil, tarragon, pepper, salt, sun-driedtomatoes, dillweed and sauted vegetables. Add the cream and sour cream; mix well.* Cook over low heat just until heated through; stirring constantly.23


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* Serve over angel hair pasta or mashed potatoes.*Dee from Tampa2007-03-15 17:23:48

Irish Farmhouse Bake

My Irish mum thought of potatoes as the perfect neutral canvas for suppertime experimentation - I

think Ive had potatoes in evry possible way there is to have them! Here is one my favorite of herinventions:1/4 cup butter8 slices smoked Irish Bacon, sliced into thin strips (thinly sliced Canadian bacon makes a goodsubstitute if you dont have an Irish import store handy)1 small sweet onion, cut into slivers4 oz cremini mushrooms, cleaned and sliced6 medium boiled potatoes1 Tbs chopped fresh flat-leaf parsley2/3 cup heavy cream4 oz Irish farmhouse cheddar cheese, grated (a sharp, crumbly white New York style can substitute)

salt & pepper to tasteMelt 2 tbs butter in a pan and fry the bacon until cooked and beginning to brown. Remove from thepan and fry the mushrooms and onions until soft and beginning to color. Remove from heat.Cut the boiled potatoes into wedges and mix gently with the bacon, onion and mushrooms, and turninto a 2 qt casserole. Season with salt and pepper; sprinkle with the parsley.Pour the cream over the potatoes and cover with the grated cheese. Bake at 350F for 20 to 30 minutes,or until crisp and golden on the top and very hot. Serve on its own or with broiled tomatoes. Serves 4.*Susan in OH2007-03-22 19:27:00

Pasta Primavera Recipe from Cooking Club of AmericaThis pasta dish tastes light, yet it has a nicely rounded flavor, thanks to a little butter and half-and-half.If you have some extra time and dont mind shelling fresh peas, use them in place of the frozen ones.Their flavor and texture cant be beat. If you use frozen peas, dont worry about thawing them. Theyllcook quickly when added to the sauce.

8 oz. farfalle (bow-tie pasta)3 tablespoons butter1 lb. asparagus, cut into 3/4-inch pieces (2 1/2 cups)1 cup julienned carrots1/2 cup frozen baby peas

3/4 cup half-and-half1/2 teaspoon salt3/4 cup (3 oz.) finely shredded Parmesan cheese, divided1/4 cup chopped fresh basil

1. Cook farfalle in large pot of boiling salted water according to package directions; drain.2. Meanwhile, melt butter in large deep skillet over medium-high heat. Add asparagus; cook 2 minutes.Add carrots and peas; cook 3 minutes or until vegetables are crisp-tender. Reduce heat to medium-low.Add half-and-half and salt; cook 1 minute or until half-and-half is hot (do not boil).

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3. Add farfalle to skillet; toss. Add 1/2 cup of the cheese; toss. Serve pasta sprinkled with remaining1/4 cup cheese and basil.4 (1 1/2-cup) servingsPER SERVING: 495 calories, 21 g total fat (11.5 g saturated fat), 21 g protein, 57.5 g carbohydrate, 55mg cholesterol, 960 mg sodium, 6.5 g fiber*Dee from Tampa2007-04-19 17:35:19

Penne with Asparagus, Ricotta and Lemon

From Cooking Club of Americasounds great!

Even though asparagus is now available in supermarkets almost year-round, nothing compares to thetaste of locally grown spring asparagus. One delicious way to enjoy it is tossed with pasta and acreamy, yet light, ricotta sauce.

1 lb. asparagus1/2 cup light ricotta cheese

1/2 cup (2 oz.) freshly grated Parmesan cheese, divided2 tablespoons chopped fresh chives2 teaspoons grated lemon peel2 teaspoons lemon juice1/4 teaspoon salt1/4 teaspoon freshly ground pepper8 oz. penne (tube-shaped pasta)

1. Peel asparagus stems, if desired. Cut diagonally into 1 1/2-inch pieces.2. In small bowl, stir ricotta, 1/4 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt andpepper until smooth.

3. Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain. Place inlarge bowl.4. Meanwhile, place asparagus in steamer basket over boiling water. Cover and steam 4 to 6 minutes oruntil just tender. Place asparagus on plate. Whisk 1/3 cup of the steaming liquid into ricotta mixtureuntil smooth.5. Toss penne with ricotta mixture and asparagus. Pass remaining Parmesan cheese.

4 (1 1/2-cup) servingsPER SERVING: 335 calories, 7.5 g total fat (4 g saturated fat), 18 g protein, 49.5 g carbohydrate, 20mg cholesterol, 640 mg sodium, 3 g fiber*Dee from Tampa

2007-04-24 18:24:47

Crab and Shrimp Enchiladas

The closing of her favorite Mexican restaurant spurred life member Emily E. Lane to try to recreate amuch-loved dish. Although she runs a baking business from her home, this is the first original recipeEmily has developed. Its full of shrimp and crab, and covered with a creamy cheese sauce.

1/4 cup butter

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1/4 cup all-purpose flour2 cups reduced-sodium chicken broth2 cups (8 oz.) shredded Monterey Jack cheese3/4 cup half-and-half1/4 teaspoon salt1/8 teaspoon freshly ground pepper1/2 cup sour cream

2 (8-oz.) pkg. imitation crab8 oz. frozen shelled, deveined cooked small shrimp (sometimes called salad shrimp), thawed1/2 cup sliced green onions, divided8 (8-inch) flour tortillas

1. Heat oven to 350F. Spray 139-inch glass baking dish with nonstick cooking spray.2. Melt butter in medium saucepan over medium heat. Whisk in flour until blended. Slowly whisk inbroth. Bring to a gentle boil. Whisk in cheese, half-and-half, salt and pepper. Place sour cream inmedium bowl; slowly whisk in 1 cup of the sauce. Whisk sour cream mixture into remaining sauce.Remove from heat.3. In large bowl, stir together crab, shrimp, 1 cup of the sauce and 1/4 cup of the green onions. Place

1/2 cup of the filling on each tortilla. Roll up; place in baking dish. Cover with remaining sauce. Bake20 to 25 minutes or until hot. Let stand 5 minutes; sprinkle with remaining 1/4 cup green onions.8 servings PER SERVING:460 calories, 23.5 g total fat (12.5 g sat. fat), 27.5 g protein, 33 gcarbohydrate*Dee from Tampa2007-05-01 16:23:41

Mexican street vendor-style hot dogs

From:Fiesta on the Grill by Daniel Hoyer

1 large onion, peeled and thinly sliced2 teaspoons vegetable oilDash of salt8 slices bacon8 top quality hot dogs, franks or sausages

Toothpicks for securing the bacon1 cup refried beans8 hot dog buns or flour tortillas3/4 cup shredded or crumbled cheese (your favorite type)1/3 cup roasted, peeled and diced green chiles (New Mexico, poblano, Anaheim, jalapeo, etc.) or

pickled, sliced jalapeo or serrano chiles from a jar or can1/2 cup diced tomatoesMustard (optional)

Cook onion in skillet with oil and salt until golden brown and aromatic.Preheat grill to medium.Attach a slice of bacon to one end of a hot dog with a toothpick. Snugly wrap bacon around the dog ina spiral that completes at the other end. Secure with another toothpick.Heat refried beans.

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Slowly cook hot dogs on grill, turning occasionally, until bacon is fully cooked and just beginning tocrisp.Toast buns or tortillas over grill, spread with some of the beans and place a hot dog in each.Add cheese, chiles and tomatoes and if you like, the mustard.

Note: The bacon-wrapped hot dogs also can be cooked in a skillet on the stove top.*Dee from Tampa

2007-05-02 17:24:31

Golden Chicken with Tomatoes and Olives

Yield: Makes 4 servings1 cup long-grain rice2 tablespoons olive oil1 pound boneless, skinless chicken breasts, cut into thirds1/2 teaspoon kosher salt1/2 teaspoon black pepper1 large yellow or other kind of onion, thinly sliced

1 cup large pimiento-stuffed olives, quartered2 cloves garlic, thinly sliced1 pint grape or cherry tomatoes, halved3/4 cup dry white wine (such as Sauvignon Blanc)3/4 cup fresh flat-leaf parsley, chopped

Cook the rice according to the package directions.Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cookuntil golden brown, about 3 minutes per side. Transfer to a plate.Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add theolives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet,

add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce hasslightly thickened, 4 to 6 minutes. Stir in the parsley. Divide the chicken among individual plates andspoon the sauce over the top. Serve with the rice.Tip: This quick, savory sauce also livens up pasta, shrimp, and fishNUTRITION PER SERVING, CALORIES 393(23% From Fat); FAT 10g (Sat 0g); SUGAR 4g;PROTEIN 21g; CHOLESTEROL 41mg; SODIUM 696mg; FIBER 2g; CARBOHYDRATE 47g*Dee from Tampa2007-05-17 18:05:18

Ale-House Steaks

These steaks are imbued with two layers of flavor. First they marinate in a beer mixture seasoned with

herbs and hot pepper sauce. Then before grilling, theyre rubbed with a simple three-ingredientseasoning blend. The result is tender, meaty steaks with a hint of spice.

MARINADE1 (12-oz.) can beer1/2 cup spicy tomato juice8 sprigs fresh thyme8 sprigs fresh oregano3 garlic cloves, minced1 tablespoon Worcestershire sauce27


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1/2 teaspoon hot pepper sauce8 (6-oz.) boneless beef New York strip steaks (3/4 inch thick)

SEASONING1 tablespoon mustard seeds1 teaspoon coarse sea salt1 teaspoon cracked black peppercorns*

1. In large resealable plastic bag, stir together all marinade ingredients except steaks. Add steaks,turning to coat both sides. Cover and refrigerate 2 to 4 hours, turning occasionally.

2. Heat grill. In small bowl, stir together all seasoning ingredients. Remove steaks from marinade;discard marinade. Sprinkle steaks with seasoning mix, pressing into steaks.

3. Place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-highcoals; cover grill. Grill 8 to 10 minutes for medium-rare or until of desired doneness, turning once.

TIP *To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side of

meat mallet or heavy pan until coarsely chopped.

8 servings: PER SERVING: 285 calories, 12 g total fat (4.5 g saturated fat), 39.5 g protein, 1 gcarbohydrate, 75 mg cholesterol, 265 mg sodium, 0 g fiber*Dee from Tampa2007-07-24 17:13:07

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SOUPSChuck wagon soup

A cross between Stew and chili2lbs. cooked ground beef2 cans whole kernel corn2 cans green beans2 cans english peas2 cans red beans or pintospotatoes(cut up)

carrots(sliced)chili powderchili seasoningsalt(to taste)4 cans tomato sauceonions(fresh or dehydrated) season to your likingWater(enough to cover everything)

Add some salt, chili powder, chili seasoning and onions to ground beef and cook. Drain meat aftercooking. Add meat to pot of vegetables. Vegetables should already be on to simmer while meat iscooking. Add 1 tablespoon or so of chili powder and chili seasoning to pot of vegetables(more or less,

depending on your taste). Extra onions can be added to the pot also. Let simmer for an hour or two onlow to medium heat, at least until potatoes and carrots are done.

I find the longer it simmers, the better it tastes. This recipe is not exact. It is along the lines of cookinglike grandma used to. A pinch of this and a pinch of that! My husband discovered this soup years agoat a restaurant we used to eat at. So, I just made my own. I was able to eat some of it and tell what wasin it. It will take a time or two of fixing it, to get it to suit your exact tastes but it is worth it.

Any questions, feel free to ask me. Next , I hope to try making some homemade beans, ham and potatosoup or split pea soup. Warning: this recipe makes a big pot of soup! I have a hungry hubby. I use a 16qt. stock pot!

*Renee in Arkansas2006-11-30 23:27:51

White Chipotle Chicken Chili

A healthy twist on a spicy classic, this terrific dish tastes even better the next day. South Beach dietrecipe.

Tip: Chipotle peppers are jalapeos that have been dried and smoked. They come canned, packed in

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adobo (a tomato-based sauce); you can find them in the Latin or ethnic foods aisle of your market.Beware: Unless you like your chili super-hot, remove the seeds before adding peppers. Serves 6

Ingredients1 tbsp extra-virgin olive oil1 large onion, chopped4 boneless, skinless chicken breast halves (1 34 lb), cut into 1-inch chunks

2 tsp chili powder2 tsp ground cuminSalt and black pepper3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 12 cup draining liquid) and rinsed2 cups reduced-sodium chicken broth, divided1 tsp canned chipotle chili, seeded and minced1/2 Cup nonfat half-and-halfGarnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

Instructions1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes,

stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder,cumin, salt, and pepper. Cook 5 minutes, stirring.2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 14 cups broth, andchipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.3. Meanwhile, combine remaining 1 can beans and 34 cup broth in bowl of food processor. Puree untilsmooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmedthrough and flavors incorporated. Serve hot; garnish with cheese and cilantro.Nutritional Information: 360 calories, 41g protein, 33 g carbohydrate, 8 g fiber, 5 g total fat, 1gsaturated fat, 85 mg cholesterol, 671mg sodium*MerD in CO

Hearty Pea Soup

(Vegetarian, low fat, low salt and very good)1 Onion - diced1 Clove Garlic (minced)2 Tbs Oil1 Bay Leaf1 tsp Celery Seed1Cup Green Split Peas1/4 Cup Barley1/2 Cup Lima Beans (I use the baby limas)

10 Cups Water or Vegetable Stock2tsp SaltDash Pepper1/2 tsp Dried Basil1/2 tsp Thyme1 Carrot - chopped3 Celery stalks - diced1/2 Cup Parsley - chopped (use fresh if possible)1 Large Potato - diced

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Saut onion and garlic until soft with the bay leaf and celery seed.Stir in peas, beans and barley.Add 10 cups of water or stock and bring to the boil.Reduce heat, cover, simmer 1 1/2 hours.Add salt, pepper, vegetables and herbs.Turn heat to lowest possible to simmer 30 to 45 minutes. Add extra liquid if needed.*Elene in York, PA (submitted by email)

Beer Cheese Soup

16 ounces of shredded sharp cheddar cheese (4 cups)2 cups of Hot Chicken Broth1 Cup half and half1 12 ounce bottle or can of beer1/4 teaspoon of white pepper1/8 teaspoon tabasco (or more)3 Tablespoons flour1/2 stick of unsalted butter

Bacon, cooked until crisp and crumbled

In a large two-quart saucepan melt butter over medium heat.Add flour and cook for a few minutes stirring the whole time.Cook until the flour mixture browns slightly. It may pull away from the sides of the pan and form a softball of roux.Add hot chicken broth and stir. Add beer and stir.Simmer for 10 minutes stirring occasionally. Do not boil. (The alcohol cooks out of the beer) Addcheese a little at a time and stir with a whisk.Once cheese is completely melted and incorporated, slowly add half and half. This will bring in avelvety texture.

Season to taste with white pepper, hot sauce, or if desired, a dash of garlic powder or chives.Top each bowl with crumbled bacon and a few shreds of cheese. Could also top with croutons.*ppearson in KY (submitted by email)

Minestrone Parmesan

SERVES: 10 - 12INGREDIENTS:1/4 cup olive oil1 cup minced onion2 cloves garlic, minced

1/4 cup minced fresh cilantro3 cups finely diced smoked ham4 quarts beef broth, boiling1 cup diced fresh or canned tomatoes1 cup diced carrots1 cup diced celery1/2 cup corn1 cup diced raw white potatoes1 cup cooked garbanzo beans

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1 cup uncooked small pasta (macaroni or smaller)2 cups shredded fresh spinachFreshly ground pepper, to tasteFreshly grated Parmesan cheese, to taste

TO PREPARE:Heat oil in a large stockpot and saut onions, garlic, cilantro and smoked ham until onions are soft.

Add boiling beef broth and simmer on medium-low heat for 20 minutes. Add tomatoes, carrots, celery,corn, potatoes and garbanzo beans all at once. Cover and barely simmer until vegetables are tender.Add pasta and spinach and cook until pasta is al dente. Season with pepper. Stir in freshly gratedParmesan cheese and serve hot.NOTE: This hefty soup is best prepared a day ahead and reheated to serve. Make 2 batches and freezethe extra.*Dee from Tampa2007-02-01 17:42:59

Roasted Tomato Soup

Makes 5 cups, serves 68-10 Ripe Tomatoes (3 lbs) cored, halved, seeded1 12 teaspoons of Olive Oil or canola oil2 red onions (or 4-6 shallots) chopped1 clove garlic, minced3 cups de-fatted, reduced-sodium chicken stock or vegetable stock3 Tablespoons chopped fresh basil or fresh dillSalt and freshly ground black pepper to taste

Preheat broiler. Spray baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet,cut-side down. Broil until skins are blistered, about 10 minutes. (Broiling intensifies the flavor) Slip

off skins and chop coarsely.

Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and saut for 5minutes. Add garlic and saut until the onions are very soft, about 5 minutes longer. Stir in tomatoesand cook stirring for 1 minute more. Transfer the mixture to a food processor or blender and processuntil smooth. Return to the saucepan. Stir in chicken stock and bring to boil. Reduce heat to low andsimmer for 5 minutes. Remove from heat and stir in basil or dill. Season with salt and pepper to taste.Cover and refrigerate until chilled, at least 1 hour. This allows the flavors to marry. Can be served hotor cold. Can be stored covered in the refrigerator for up to 2 days.

You can cheat this recipe in the winter time by broiling whole canned tomatoes and using Campbells

Tomato Juice.*ppearson in KY (submitted by email)

Curried Vegetable Stew

Serve over rice or couscous for a healthful vegetarian meal. (I served it over polenta)Makes: 4 main-dish servingsPreparation time: 15 minutesCooking time: 25 minutes

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2 teaspoons olive oil1 large sweet potato (12 ounces), peeled and cut into 1/2-inch pieces1 medium onion, cut into 1/2-inch pieces1 medium zucchini (8 ounces), cut into 1-inch pieces1 small green pepper, cut into 3/4-inch pieces1-1/2 teaspoons curry powder

1 teaspoon ground cumin1 can (15 to 19 ounces) garbanzo beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes3/4 cup vegetable broth1/2 teaspoon salt

1. In deep nonstick 12-inch skillet, heat oil over medium-high heat. Add sweet potato, onion, zucchini,and green pepper; cook, stirring, until vegetables are tender, 8 to 10 minutes. Add curry powder andcumin; cook 1 minute.2. Add garbanzo beans, tomatoes with their juice, broth, and salt; heat to boiling over high heat.Reduce heat to medium-low; cover and simmer until vegetables are very tender but still hold their

shape, about 10 minutes longer.Each serving: About 223 calories (20 percent calories from fat), 8g protein, 39g carbohydrate, 5g totalfat (0g saturated), 0mg cholesterol, 790mg sodium.*Dee from Tampa2007-05-02 17:00:45

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SIDE DISHESGreen Beans in Herbed Tomato Sauce (Serves 4)12 ounces green beans, cut into 2" pieces (fresh or frozen)1 teaspoon olive oil1/4 cup fine chopped onion3 cloves garlic, fine lengthwise slivers1 1-pound can chopped tomatoes (do not drain)1 teaspoon dried basil1/4 teaspoon dried oregano

1/4 teaspoon each salt & pepper1/4 teaspoon sugar1/16 teaspoon ground nutmeg

If using fresh green beans steam until tender 12-15 minutes, for frozen follow directions on package.Drain Heat oil in large skillet of medium heat. Saut onion and garlic until tender (3 minutes or so).Add tomatoes and spices and stir well. Bring to a boil, reduce heat and simmer uncovered (stiroccasionally), 10 minutes.Add green beans to skillet and heat through.*Elene in York, PA (submitted by email)

Healthy Turnovers (with spinach)(10 Turnovers)1 teaspoon oil (olive best)1 cup fine chop onion2 tablespoons pine nuts(although they add great flavor, if fat in diet is issue, they can be omitted)2 tablespoons raisins/currants1 10-oz pack frozen chopped spinach, (thaw and squeeze until mostliquid removed)1 teaspoon dill weed1 tablespoon lemon juice

salt and pepper to taste1 10-ounce pack refrigerator biscuits (or equivalent homemade biscuit dough)

Saut onion and pine nuts in oil over medium heat just until onion starts to brown and pine nuts aretoasted. Stir frequently.Take off heat and add remainder of ingredients (except the biscuits).Mix well.Preheat oven to 400 degree F.Separate biscuits and place between wax paper or plastic wrap, several inches apart. Roll biscuits into4 to 5 inch circles.

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Put a heaping tablespoonful of filling, placed slightly off center, on each circle.Fold carefully, making a 1/2 circle, and stretch the dough over filling.Crimp edges with a fork, place on ungreased baking sheet.Bake 8 - 10 minutes, until golden.Serve warm or at room temperature.*Elene in York, PA (submitted by email)

ARTICHOKE DIP

Ingredients:1 can cream of celery soup1 pkg cream cheese (softened)1 pkg grated parmesan cheese (3/4 cup)2 bottles marinated artichokes1 4ounce can green chilies (chopped)Combine all ingredients in an oven safe bowlChop artichokes into smaller pieces (if necessary)

Save back 1/4 cup of the Parmesan to sprinkle on top when done mixing ingredientsBake 400 F until hot all the way through, (should be bubbling at edges)Serve with bread or crackers.*to lighten the recipe, use fat free cream of celery, and 1/3 less fat cream cheese (not fat free though)**MerD in CO *

Mini Crab Cakes

Yields 36 mini cakes1 Tbs unsalted butter3 slices white bread, crusts removed, torn

2 to 4 scallions, minced (~1/4 cup)1 large egg1/2 cup sweet red or yellow pepper, minced1 1/2 Tbs mayonnaise1 tsp Dijon Mustard1 Tbs minced Italian parsley1/2 tsp sea salt1 tsp Worcestershire sauce5 to 6 grinds black pepper1/2 tsp Old Bay (a seasoning mix that's used as a crab boil, in the spice section of your grocery store.)Plain dried breadcrumbs

Melt butter in small skillet over medium heat.Add scallions and red or yellow pepper.Saut until veggies are soft ( 3 to 5 minutes).Set aside to cool.Pulse bread to fine crumbs in food processor.Whisk together egg, mayonnaise, mustard, old bay, Worcestershire, salt and pepper.Add cooled veggies, parsley, 1 lb backfin crab meat (picked over) and fresh bread crumbs.Mix together gently but thoroughly.Put dry breadcrumbs on a small plate.35


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Cover a cookie sheet with waxed paper.Pack a tablespoon (measuring spoon) with chilled crab mixture and drop into dry breadcrumbs.Using a fork for assistance, gently turn to coat and shape into 1 1/2" patties.Place on waxed paper.Continue until all crab mixture has been used.Place full sheets into fridge to chill for at least 1 hour.Preheat oven to 400F.

Brush a cookie sheet with olive oil.Place chilled cakes on oiled sheets leaving sufficient space to turn.Spray tops of cakes with olive oil.Bake 10 minutes at 400F. Turn and bake 7 to 8 minutes more.Serve warm with remoulade, tartar sauce, and/or Sauce Louis.*Susan in OH (submitted by email)

Mushroom Palmiers

Yields 36 Servings18 oz mushrooms, finely chopped

1 1/2 tsp thyme, crushed3/4 Tbs fresh lemon juice1 medium onion, finely chopped5 Tbs butter2 Tbs flour3 sheets frozen puff pastry, thawed, kept cold

Melt the butter over medium high heat and add the mushrooms and onions.Saut for several minutes, stirring frequently, until most liquid has been evaporated; about 8 minutes.Sprinkle the flour, thyme and lemon juice over the pan, and continue cooking over medium heat untilmixture binds together, about 1 to 2 minutes more.

Season with fresh ground pepper and set aside to cool to room temperature.Thaw puff pastry according to package directions, and keep in the fridge until filling is ready. Unwrapand roll one sheet onto a sheet of saran wrap.Spread 1/3 of the cooled filling over the pastry, coming to within a centimeter or so of the edges.Starting with the long sides, fold the pastry toward the middle in classic palmier fashion, then wrap upin the saran wrap and chill the roll until firm (a few hours in the fridge or 15 to 20 minutes in thefreezer).Fill and roll remaining two pastry sheets. If freezing for later use, wrap in multiple layers of saran andfreeze.Thaw overnight in the fridge before baking.When ready to bake, preheat oven to 425 F.

Remove each roll from the fridge just before slicing, and slice into 24 pieces (a serrated knife makesthis easier).Put any slices not on the cookie sheet back into the fridge to keep cold while the others are baking.Space 1 1/2" apart and bake for15 - 18 minutes.Watch carefully toward the end of baking time to prevent burning!Serve warm (but delicious at room temperature too).*Susan in OH (submitted by email)

Easy Beef-Stuffed Peppers

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Easy to prepare and so good to eat!1 pound lean ground beef4 medium bell peppers, green, red or yellow3/4 cup chopped onion1/4 cup regular white rice, uncooked3 tablespoons ketchup1/2 teaspoon salt

1/2 teaspoon dried oregano1/4 teaspoon pepper1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained1 tablespoon ketchup1/2 teaspoon dried oregano

Heat oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and ribs.In large bowl, combine the ground beef, onion, rice, 3 tablespoons ketchup, 1/2 teaspoon oregano, 1/2teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Spoon equal amounts of fillinginto each pepper. Put in an 8 x 8-inch baking dish, making sure the peppers fit snugly but easily.\For the sauce: Combine the stewed tomatoes, 1 tablespoon ketchup and 1/2 teaspoon dried oregano.

Pour the sauce over the peppers. Cover tightly with aluminum foil and bake for 1 1/2 hours or until thepeppers are tender and the beef is cooked through.*Dee from Tampa2007-02-06 18:37:27

Asiago Smashed Potatoes

Found this at Cooking Club of Americas sitesounds fantastic!Life member Kerry McGuire-Corum hates lumpy, gravy-laden mashed potatoes. One day, she decidedto create a better version with red potatoes, a much-loved variety, and ingredients from her fridge thatneeded to be used up. These potatoes are so yummy, Kerry says, you wont ever want anything

else!4 lb. red potatoes, unpeeled, quartered1 1/2 teaspoons salt, divided10 oz. Asiago cheese, shredded*1/2 cup butter, cut up1/2 cup milk1/2 cup sour cream1/2 cup sliced green onions1/2 cup crumbled cooked bacon1/4 teaspoon freshly ground pepper1. Place potatoes in large saucepan or Dutch oven; add enough water to cover. Stir in 1 teaspoon of the

salt. Bring to a boil over medium-high heat. Reduce heat to medium; boil 20 to 30 minutes or untilpotatoes are tender when pierced with knife. Drain well.2. Return potatoes to pan. Add all remaining ingredients, including remaining 1/2 teaspoon salt. Mashpotatoes with potato masher.TIP *Asiago cheese is made from cows milk and has a firm texture and a nutty flavor. Its similar toParmesan cheese and can be grated or shredded.14 (about 3/4-cup) servings, PER SERVING: 275 calories, 15 g total fat (8 g saturated fat), 11 gprotein, 24.5 g carbohydrate, 40 mg cholesterol, 825 mg sodium, 3 g fiber*Dee from Tampa2007-03-22 16:15:29

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Asparagus-Spinach Pancakes

From Real Simple Magazine1 cup milk3 eggs1/3 cup sour cream5 ounces frozen chopped spinach, defrosted and squeezed

1/4 pound asparagus, trimmed, peeled, and chopped3 tablespoons freshly grated Parmesan1/2 teaspoon kosher salt1/2 cup all-purpose flour1/3 cup olive oilIn a large bowl, whisk together the milk and eggs. Stir in the sour cream, spinach, asparagus,Parmesan, and salt. Add the flour and mix until well combined. In a large skillet, over medium heat,heat 1/3 of the oil. Make 4 pancakes (about 1/4 cup of batter per pancake) and cook until golden brownand slightly puffed, 2 to 3 minutes per side. Working in batches, make a total of 12 pancakes, addingoil as necessary.Yield(12): 4 servings Nutrition Per Serving: Calories 373(1% From Fat); Fat 29g (Sat 8g); Protein

12mg; Cholesterol 176mg; Calcium 194mg; Sodium 458mg; Fiber 2g; Carbohydrate 18g; Iron 2mg*Dee from Tampa2007-04-25 16:57:49

Grilled Jalapeno Poppers

The Wichita Eagle12 jalapenosCream cheese (garlic-herb or other flavored variety if desired)ToothpicksRinse jalapenos and pat dry. Cut jalapenos in half lengthwise. Remove seeds and inner membranes.

Fill each half with cream cheese and stick back together. Stick one or two toothpicks through thejalapenos to help hold the halves together.Brush grill with vegetable oil. Place jalapenos on hot grill and cook until cream cheese is partiallymelted and jalapenos have a few char marks on them.*Dee from Tampa2007-05-11 16:34:45

Shrimp & Asparagus Quiche

4 eggs1 cup half-and half

12 cup real mayonnaise2 Tbsp. flour8 oz. shredded Swiss cheese1 (9 inch) unbaked Deep-dish pie shellGarlic powdersaltOnion, dicedShrimp (I was lazy and used a bag of Tom Thumb cooked, peeled, no-tail shrimp from the freezersection. I usually put in raw shrimp and it cooks perfectly!)

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Asparagus (I used frozen that I nuked for a few minutes and cut into pieces)Preheat oven to 350 degrees. Hand whip eggs, half-and-half, mayonnaise, and flour in a mediummixing bowl. Add remaining ingredients. Pour into unbaked pie crust. (Be careful because it willoverflowI learned this the hard way! I put the extra in a disposable mini-loaf pan.) Bake for 45minutes to 1 hour or until the top is golden brown.

I made this recipe up from a basic quiche recipe. I have also put in mushrooms and changed the type of

cheese, but this is my favorite.*FondaHonda in Ft. Worth2007-05-11 17:50:41

Seven-Fruit Salad

from: FamilyTime.comA tongue-tingling lime dressing complements the colorful variety of fruit in this delightful salad. Itsalways a hit at summer get-togethers. It looks beautiful on a buffet and is very refreshing on a hot day.Ingredients1/2 cup lime juice

1/2 cup water1/2 cup sugar2 medium nectarines, thinly sliced1 large firm banana, thinly sliced1 pint blueberries1 pint fresh strawberries, sliced1 1/2 cups watermelon, balls1 cup green grapes1 kiwi, peeled and chopped

Directions

In a bowl, combine the lime juice, water and sugar; stir until sugar is dissolved. Add nectarines andbanana; toss to coat. In a 2 1/2 qt. glass bowl, combine the remaining fruits. Add nectarine mixture; stirgently. Cover and refrigerate for 1 hour. Serve with a slotted spoon.*Dee from Tampa2007-05-23 19:23:02

Simple Guacamole

INGREDIENTS2 avocados - peeled, pitted and diced1 teaspoon salt1 large tomato, diced

1 onion, diced1 jalapeno pepper, chopped2 tablespoons fresh lime juice1 clove crushed garlicINSTRUCTIONSIn a medium bowl, use a fork to mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno,crushed garlic and lime juice.*Dee from Tampa2007-06-08 16:55:07

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DESSERTS

(Almost) Flourless Chocolate Cake

Yields 12 Servings6 Tbs butter3 Tbs + 1 3/4 tsp Equal for recipes OR 1 1/2 cups Equal Spoonful4 oz unsweetened chocolate1/3 cup skim milk1/3 cup apricot spread able fruit3 egg whites

1/8 tsp cream of tartar2 tsp instant espresso powder1/4 cup cake flour1/8 tsp salt1 egg yolk1 tsp vanilla1 recipe Rich Chocolate Glaze

Lightly grease bottom and sides of a 9" spring form pan.Line pan with a circle of parchment, then lightly grease the parchment.Set aside and preheat oven to 350F.Heat butter, chocolate, milk, apricot preserves & espresso powder in a small saucepan over medium-low heat, whisking frequently, until chocolate is nearly melted.Remove from heat and continue whisking until chocolate is melted and mixture is smooth. Whisk inegg yolk and vanilla.Add Equal, whisking until smooth. Set aside.Beat egg whites and cream of tartar to firm peaks in a large bowl. Scoop out about 1/2 cup of eggwhites into chocolate mixture and fold in to lighten.Fold this into the remaining egg whites.Sift combined flour and salt into the mixture, folding in about a tablespoon at a time.Pour batter into pan.Bake at 350F until cake is just firm when lightly touched; 18-20minutes DO NOT OVERBAKECarefully loosen side of cake from pan with a small sharp knife, which will keep the cake fromcracking as it cools.Cool completely in the pan on a wire rack, and the refrigerator until chilled: 1 to 2 hours.Remove cake from pan to serving plate. Spread with chocolate glaze.Serve at room temperature garnished with light whipped topping and raspberries.Per Slice: 139 calories, 11 g carbohydrate, 11 g fat, 18 mg cholesterol, 108Mg sodium. Exchanges: 1/2 bread, 2 fat

Rich Chocolate Glaze:1/4 cup skim milk

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2 oz unsweetened chocolate1 Tbs + 1/2 tsp Equal for Recipes OR 1/2 cup Equal spoonfulHeat milk and chocolate together in a small saucepan, whisking frequently until chocolate is almostmelted.Remove from heat and whisk until chocolate is melted and mixture is smooth.Whisk in Equal.Refrigerate until of spreading consistency. Spread over cake.

Adds to each piece: 30 cal, 1 g protein, 3 g carbohydrate, 3 g fat, 0 mg cholesterol, 3 mg sodium.Exchanges: 1/2 fat*Susan in OH (submitted by email)

Banana Pudding

From Stop and Smell the Rosemary,Recipes and Traditions to RememberINGREDIENTS:2 cups vanilla wafers1/4 cup rum

1/4 cup bourbon1-1/4 cups plus 1 tablespoon sugar3/4 cup all-purpose flour1/2 teaspoon salt4 cups milk8 large egg yolks, beaten2 teaspoons plus 1/2 teaspoon vanilla extract8 ripe bananas, sliced1 cup plus 1/2 cup crumbled chocolate-covered toffee bars2 cups heavy whipping creamTO PREPARE:

Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a doubleboiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stircontinuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in abowl of ice water. Stir about 5 minutes to stop the cooking.Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8by 12-inch glass baking dish. Repeat layers.Whip cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding.Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.SERVES: 10 - 12(sorry, did not get who posted this.)

Chocolate Mint Bread Pudding

From Recipe Contest Winner Greg F. - Woodland, TXServes 6.2 bags Celestial Seasonings Mint Magic Herb Tea1 1/2 cup milk1 6-oz. package semi-sweet chocolate pieces1/2 cup sugar1 egg beaten1/4 tsp. salt41


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2 1/2 cups soft bread crumbs1 Tbsp. butterAdd 2 bags of Celestial Seasonings Mint Magic Herb Tea to milk. Simmer over medium heat for 5minutes (do not boil). Remove tea bags. Add chocolate and continue over medium heat until chocolatemelts. Remove from heat. Combine with sugar, egg and salt. Beat well. Stir in bread crumbs. Pour intoa 1-quart baking dish lightly coated with butter. Place dish into a 13x9x2 baking pan and add hotwater to pan to a depth of 1. Bake at 400 for 1520 minutes or until a knife inserted comes out clean.

*Dee from Tampa2007-02-01 18:26:24

Chocolate Mousse Pie

Crust10 Chocolate Graham Crackers2 Tbs honey2 Tbs unsalted butter (melted)Filling1 envelope unflavored gelatin

cup cold water12 oz evaporated skim milk3 Tbs unsweetened cocoa powder2 Tbs Sugar7 oz semisweet chocolate, broken into pieces2 tsp pure vanilla extract14 oz Whipped cream or Non-Dairy Whipped toppingPreheat oven to 350CrustCrush the graham crackers into fine crumbs. Then, mix with the honey and butter until all crumbs aremoistened and then hold together.

Pour the crumbs into a 9 spring form pan and press evenly across the bottom and up the sides. This iseasiest if done with a glass that has straight sides and a flat bottomBake crust in the oven for 5 minutes. Remove and allow to cool on counter.FillingIn a small saucepan, sprinkle gelatin over the cold water and let stand for 1 minute until gelatin softens.Then place pan over low heat until gelatin dissolves.In medium saucepan bring evaporated milk to a boil stirring constantly.Stir in cocoa powder, sugar and chocolate. With wire whisk, mix until smooth and then pour through astrainer into a large bowl for cooling and stir in the vanilla and the gelatin mixture.Once at room temperature, refrigerate and stir every 10 minutes until it thickens (this will keep a skinfrom forming and allow it to chill evenly) in about 30 to 40 minutes.

Gently fold in whipped topping and then pour into crust.Refrigerate for at least two hours (to allow it to fully set) and serveI will usually grate the leftover chocolate and sprinkle it on the top.*Instinct2007-02-17 15:20:56

PATTIS SUGAR FREE CHOCOLATE CHEESECAKE

Cheesecake

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In a blender add:2 packages cream cheese3 eggs8oz sour creamVanilla to taste (at least 1 teaspoon)12 packets Splendaand blend for 15 minutes

Toward the end of blending make a batch of sugar free chocolate1 ounce unsweetened bakers chocolate2 tablespoons butterMelt in microwave for 1 minuteStir in 6 packets Splenda2 ounces cream1/2 teaspoon vanilla

While blender is running pour the melted chocolate into the cheesecake batter and blend at least 1minute more.

Pour into spring form pan or other such containerPlace cheesecake pan in larger pan of water and put in oven and bake at 350 for 1 hour. At the end ofthe hour turn off the oven and leave for at least one hour more.***If you dont want chocolate cheesecake you can add any sort of flavored extract or a little lemonjuice for plain cheesecake. If you want to make marbled cheesecake then pour 12 to 2/3 of the batterinto the spring form pan and add the chocolate to the remaining batter. Blend for a minute and swirlinto the plain batter.I think this could be made with low fat cream cheese and low fat sour cream but I havent tried it thatway.NOTE: The chocolate recipe can be doubled, tripled, etc to make sugar free chocolate candy. When Imake it as candy, I quadruple the recipe and make it over a double boiler instead of in the microwave.

I also add smooth peanut butter for peanut butter chocolate fudge. I have also used the recipe as acovering for sugar free buckeyes. I mix peanut butter, cream cheese and Splenda for the filling. I rollthe balls and make the chocolate recipe and add either cooking quality wax or pure cocoa butter so thatit will harden for the outside layer. It has been a while and I cant find my recipe for the proportions ofpeanut butter to cream cheese. I think it was a two to one ratio, but I am not positive. Experiment!The chocolate recipe is very flexible for experimentation. Finding a good source for cocoa butter iskey if you are going to use it for candy coating and firmer chocolate.*ppearson in KY (submitted by email)

Lemon Bars

Crust2/3 cup All Purpose Flour1/3 cup Graham Cracker Crumbs1 TBS Granulated Sugar3 TBS ButterTopping3 Large Egg Whites1 Large Whole Egg1 cup Sugar1 TBS grated Lemon Zest43


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1/2 Cup Fresh Lemon Juice (about 4 lemons)Confectioners Sugar for dustingPreheat oven to 350.Take an 88x2 baking pan and spray with non-stick cooking spray, then line bottom and sides withparchment paper, extending paper a few inches beyond 2 opposite sides. The spray will help the paperstay in place.Crust

In medium mixing bowl whisk together flour, graham cracker crumbs and sugar.Using fingers, rub butter into the mixture until evenly moistened and has the texture of moist sand.Spread crumbs evenly across the bottom of the baking pan and firmly press into and even layer.Bake in oven until lightly browned, about 13 minutes, then remove from oven but leave oven on.ToppingIn a medium bowl, combine all topping ingredients and bet them at high speed with a hand mixer untilthoroughly combined.Pour over hot crust and then return to oven and bake for about 30 minutes or until almost noindentation remains when lightly touched in center.Move pan to wire rack to cool completelyLift the entire square out of pan by parchment paper edges when completely cool and cut the square

into three even strips on one side and then make 4 even cuts on the other side so you have 12 even barsDust with confectioners sugar and serve*Instinct2007-02-17 15:18:39

Raisin Apple Bread Pudding

Ingredients:4 cups white bread cubes1 medium apple, chopped1 cup raisins

2 large eggs1 can (12 fl. oz.) Evaporated Milk1/2 cup apple juice1/2 cup granulated sugar1 1/2 teaspoons ground cinnamon1 jar caramel ice cream topping, (optional)Directions:PREHEAT oven to 350 F. Grease an 117-inch baking dish.COMBINE bread, apple and raisins in large bowl. Beat eggs in medium bowl. Stir in evaporated milk,apple juice, sugar and cinnamon; mix well. Pour egg mixture over bread mixture, pressing bread intomilk mixture; let stand for 10 minutes. Pour into prepared baking dish.

BAKE for 40 to 45 minutes or until set and apples are tender. Serve warm with caramel topping.*Dee from Tampa2007-02-16 21:00:07

Raspberry Lemon Mousse

Preparation Time: 10 min.Cooking Time: 0 min.Ingredients:1/2 cup heavy cream44


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1 cup lemon curd (You can find it near the jams and jellies. It is very similar to the filling in LemonMeringue Pie. (Lemony-ier) If you cant find it in the jar there are lots of recipes on-line)1 cup fresh raspberriesCooking Directions:Whip cream to soft peaks in a chilled bowl using an electric mixer. Whisk 1/3 cream into lemon curdin another bowl. Fold in remaining cream. Spoon into dessert dishes and refrigerate for at least 15minutes, or up to 4 hours. Sprinkle berries over mousse just before serving.

Servings: 4, Per Serving: calories 202, fat 12.8g, calories from fat 57%, protein 2.9g, cholesterol48.8mg, dietary fiber 2.1g*Dee from Tampa2007-02-16 17:46:38

Rum Balls

I usually use coconut rum and this year I used red and green sugars to roll the balls in. Very pretty! Myfriends just rave over them. Enjoy!Rum Balls1 box Vanilla Wafers (finely ground)

1 cup Walnuts (finely ground)2 cups Powdered Sugar1/4 cup Cocoa Powder1/4 cup Light Corn Syrup1/2 cup Rum (Myers dark rum, Coconut Rum, Or Captain Morgan)Granulated SugarMix together the first 4 ingredients, and then add liquids. If the mixture is a little dry, add more rum!!!Chill in refrigerator for at least 1 hour.Make into 1-inch balls, roll in granulated sugar. Best if kept in refrigerator for at least 1 week beforeserving. The longer they sit in the refrigerator, the better they become!*Melanie in FL

2007-02-17 15:28:36

Ive rolled the rum balls in powdered sugar, coco powder and sometimes in crushed nuts*Susan in

TDK cook book updated 8/8/2007

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Transcript of TDK cook book updated 8/8/2007