Cherry Tomates stuffed with Feta & Kalamata Olives

Kind of a Mediterranean twist on Caprese Salad
from http://www.epicurious.com/recipes/food/views/Cherry-Tomatoes-Stuffed-with-Marinated-Feta-353773?mbid=rss_epinr

yield: Makes 4 to 6 servings

A great side dish—or afternoon snack.

Ingredients
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise

Preparation
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.

Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.

Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil.

DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Suggestions:
1) Use toothpicks to make serving easier, which will also stabilize them (if you insert the toothpick at an angle).

2) Why not grill or bake the tomatoes a little to heat the inside and get a little melt on the cheese? Seems like a tastier way to do it. Anyone tried either of those things? Good ideas? Oh, also, might sub mozzarella and basil for feta and oregano

3) How about puree about 1/4 C Italian parsley in the mini processor, then add the olives, puree briefly. Then add about 1/2 C goats cheese and a tiny bit more oregano with a grind of pepper...and throw in the feta cheese, mixing in by hand, at the end. This would make filling the tomatoes so much easier. Then I would very lightly drizzle with a good, aged balsamic vinegar in place of the olive oil. What do you think?

4) To stabilize,use a sharp serrated knife to slice off a thin piece off the bottom of the tomato to make level. A bit time consuming but necessary to stop the rollling action

More Summer Cakes

Chocolate Eclair Cake
By Jennifer Taylor

Overall Rating


Description
Easy and delicious.

Ingredients
I box graham crackers
2 3.4 oz. boxes instant vanilla pudding
4 cups milk
1 small container Cool Whip
1 can chocolate frosting

Directions
In a 13x9 inch baking dish, put a layer of graham crackers, next mix pudding, milk and Cool Whip together. When kind of set, layer pudding on top of graham crackers and keep layering graham crackers and pudding until the top layer is just graham crackers. Lastly, spread chocolate frosting on top and refrigerate.

Prep Time: 10 Min
Cook Time: 2 Min
Total Time: 12 Min
Servings: 10


Carol's Pineapple Cheesecake
By Carol Drewry

Description
A refreshing change to regular cheesecake.

Ingredients
1 - 8 oz of Philadelphia Cream Cheese, softened
1 can - 12 oz of crushed pineapple, drained
1 container - 16 oz of Cool Whip (can use sugar free)
1/4 cup of sugar or splenda
1 - 8 inch already prepared graham cracker crust

Directions
Take the softened cream cheese and sugar and blend until smooth. Fold in cool whip. Then fold in crushed pineapple. Pour into graham cracker crust and chill in refrigerator for 4 hours. If you are in a hurry, place in freezer for at least 1 1/2 hours until firm. Serves 8 to 10. You can change recipe to make a Pineapple Rum Cheesecake by adding coconut and rum flavoring or 1/8 cup of rum to your liking.

Prep Time: 20 Min
Servings: 10

Summer Cakes

I went to a shower recently and had this cake. It was so tasty we got on the subject of summer type cake recipes so here are a few.

Pistachio Fluff Crunch

Ingedients
1 Angel Food Cake prepared or store bought
1 box Pistachio Pudding, made per directions
1 tub of cool whip
1 bag of crushed up heath bars/or king size heath bar

Directions
Tear angel food cake into bite size pieces
put in pan
fold Cool Whip into pudding
cover angel food with pudding
sprinkle the crushed heath bar over cake
Yum!

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SODA CAKE
Mix white or yellow cake mix with one can of soda (no other ingredients needed
this can be a flovor like orange, strawberry, cherry or coke
bake the cake per directions on box
when cake is done baking let cool for about an hour
if fruit flavored soda was used top with cool whip and fruit

DIET SODA CAKE - weight watcher approved
SERVES 12

Ingredients
1 (18 ounce) box dry cake mix (any flavor)
10 ounces diet soda (any flavor)
1-2 egg white (slightly beaten, optional but cake stays together better and is fluffier)

Directions
Mix the dry cake mix, the diet soda, and the egg white(s) until well blended.
Pour into a 9 X 13 sprayed pan or prepared cupcake tins.
Cook according to the directions on cake mix box.
Slice into 12 pieces - 4 points per slice.

Suggested Combinations:
* yellow cake mix / diet lemon-lime soda (with a dollop of Cool Whip -- tastes like a "Twinkie")
* orange cake / diet Mountain Dew
* cherry chip cake / diet cream soda
* diet lemon-lime soda / lemon cake
* angel or yellow cake / diet orange
* white cake / diet peach soda
* spice cake / diet lemon-lime
* diet ginger ale / white cake
* diet cherry soda / chocolate cake
* Diet cola / devils food or chocolate mix
* diet vanilla coke / chocolate cake
* devils food cake / diet Vanilla coke
* diet root beer / chocolate cake
* diet cherry coke / chocolate cake
* marble cake / diet cream soda
* lemon cake / tangerine Diet Rite

even more ideas
http://www.recipegoldmine.com/cakesodapop/cakesodapop.html

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Almost Better Than Sex Cake

Ingredients
1 box of chocolate cake mix (you'll need the ingredients that cake mix calls for)
1 bag of chocolate chips
1 jar of carmel (size up to you)
1 tub of cool whip
1 bag of crushed up heath bars/or king size heath bar

Directions
Follow cake mix directions
when done beating batter fold in chocolate chips
bake the cake per directions on box
when cake is done baking let cool for about an hour
poke holes all over cake
pour the carmel on top of cake
when done add cool whip on top,
sprinkle the crushed heath bar over cake

Prep Time: 10 Min
Cook Time: 30 Min

Grandma Shane's Potato Salad

Boiled Potatoes cut into 1-1 1/2 inch (bite sized) pieces
Hard Boiled Eggs, Chopped (you may reserve one egg sliced for garnish)
Miracle Whip to taste (my family prefers Miracle Whip but you can use Mayo instead)
1 Large Onion, chopped
Celery Seed
Seasoning (salt, pepper and other seasoning to taste)

Potato salad is a very personal experience but start with the above and work with it. Grandmother never had me measure when I started cooking only baking needed that kind of precision.

The potato to egg to onion ratio is tricky since sizes vary with all three of those items.
About 8 medium russets or large red potatoes to 6 eggs.

It is easiest to mix the rest while the potatoes are boiling. It should look a bit like egg salad and then add another big serving spoonful of Miracle Whip. Liberally sprinkle that with celery seeds. You can use celery instead of celery seeds. I use whatever seasoning salt I have on the shelf and add pepper separately.

You can use the potatoes peeled or with the skins. Grandmother thought whole potatoes should be cooked in the skins, then peeled and cut after cooling. (If you are in a hurry, drain and fill pot with cold water.) Fold potatoes and other salad ingredients together.

If storing completed salad for later use (and it tastes better later) this may well need more Miracle Whip before serving as the potatoes absorb liquid.

PERFECT PRIME RIB EVERYTIME

PERFECT PRIME RIB EVERYTIME

prime rib roast with or without bone )any size)
bottom round center cut

Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.

Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.

Works the same with Roast beef. Try it you won't be disappointed.

From http://www.cooks.com/rec/view/0,1727,129182-252195,00.html

or

ROAST PRIME RIBS OF BEEF

1 (3 rib) roast of beef (without short ribs)
Flour
Salt
Coarsely cracked black pepper

Preheat oven to 500 degrees. Remove roast from refrigerator and place in a shallow open roasting pan. Sprinkle with flour and rub into the meat. Season generously with salt and pepper. Place a tent of aluminum foil loosely over the top of the roast. Place in an extremely hot 500 degree oven. Roast for 8 minutes per pound for rare.
When roasting time is up, turn off oven heat. Do not open oven door. Let roast remain in the oven at least 1 hour. Standing time and individual oven differences will determine degree of rareness in center of roast.

Serves 6.

http://www.cooks.com/rec/doc/0,1927,153191-235202,00.html

Sweet and spicy beef and pork pie

Another recipe thatsounds interesting but its after dinner and tomorrow dinner will be leftover chicken . . . sigh so many recipes, so little time. besides I will have to convert all the metric so I can do this one.

Sweet and spicy beef and pork pie

Another recipe from our cookbook that didn't get a proper photograph. This is not your usual meat pie. It is rich, sweet and spicy, and looks impressive yet rustic when served whole at the table. Take it on a picnic or serve warm with a salad of mixed bitter leaves.

1. Lightly oil a 22-24cm loose-bottomed tart tin. Roll out the pastry 2-3mm thick and line the base neatly, allowing the pastry to spill over the edge by at least 2cm. This excess will be trimmed later. Score the base with a fork in a few places. Rest the tart case in the fridge for at least half an hour.
2. Heat the oven to 170ºC/ Gas Mark 3. Cut a circle of greaseproof paper greater in diameter than the base plus the sides of the tart case. Tuck it inside the tart case and fill up with dried beans or rice. Bake the case blind for 35 minutes, take the beans out (keep for similar use in the future) and cook for further 5-10 minutes, until light golden and thoroughly cooked. Remove from the oven and leave to cool.
3. Alongside the baking case you can also toast the pine nuts. Scatter them on a separate tray and leave in the oven for 8 minutes or until they go golden.
4. To make the filling, heat up half the olive oil in a large heavy saucepan. Add the beef, break it down with a fork and cook it on a high flame for a few minutes to get some colour. Add the pork meat, mix well with your fork and keep on cooking on medium heat for 15 minutes or until golden. Stir in the tomato purée and sugar and cook for another 3 minutes. Add salt, pepper, mint and all the spices. Cook for a further 10 minutes over low heat.
5. In the meantime, fry the onions in a separate pan with the remaining olive oil until golden brown, about 10 minutes. Drain out most of the oil and add the onion to the cooked meat. Also add the pine nuts and taste for salt and pepper.
6. Heat the oven to 190ºC/Gas mark 5. To assemble the tart, spoon half of the hot meat mix into the pastry case. Make some shallow holes in the mixture, break 3 eggs, one by on, and pour them into the holes. Using a wooden spoon, stir the eggs gently in the meat – just enough to disperse them a little, while keeping areas with more egg and maintaining some distinction between white and yolk. Spoon the rest of the meat on top, create some gaps and holes in it and break in the rest of the eggs dispersing them as before.
7. Put the pie in the oven for about 15 minutes or until the eggs are set. If the top begins to darken cover it with foil for the remaining cooking period.
8. Once ready, remove from the oven, break off the excess pastry with your hands and take the pie out of its tine. Serve hot or warm, garnished with parsley.

http://www.ottolenghi.co.uk/recipes/sweet-and-spicy-beef-and-pork-pie

Monkey Bread

Monkey Bread:

Non stick spray (Pam)
1/2 c. chopped pecans
3 cans refrigerated biscuits, quartered
3/4 c. sugar
1 1/2 tsp. cinnamon
1 c. packed brown sugar
1/2 c. melted margarine


Spray bundt pan with non stick coating.
Sprinkle pecans over the bottom of greased bundt pan.
Roll biscuits in mixture of sugar and cinnamon to coat.
Arrange in pan. Mix brown sugar with margarine.
Pour over biscuits.
Bake at 350 degrees for 30-40 minutes until golden brown.
Cool in pan 10 minutes. Turn onto a plate. Enjoy!!

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Ingredients
2 pounds red potatoes
1/3 cup mayonnaise
1/4 cup cider vinegar
1/4 cup stone ground mustard
2 strips thick-cut bacon, cut into 1/4 inch dice and browned
1 head of garlic, roasted
3 green onions, chopped coarsely
2 tbsp minced parsley
Salt and pepper to taste

Directions

Boil potatoes in salted water until just fork tender, about 15 minutes.

Drain the potatoes and set aside to cool.

Cut potatoes into 1/2 inch dice and place in a large kitchen bowl.

In a medium bowl combine the mayonnaise, vinegar, and mustard.

Squeeze the roasted garlic from the garlic skin and add to the mayonnaise along with the green onions, parsley, crisp bacon, salt and pepper.

Add the mayonnaise mixture to the potatoes.

Serve while still a bit warm.

Serving Size: Serves 6-8

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours.

Stir in cream cheese just before serving.

Sweet Peanut Butter Crisp Balls

Sweet Peanut Butter Crisp Balls

Directions
1/2 cup peanut butter
1/2 cup honey
1 cup crushed rice krispies
2 tablespoons powdered milk

Kids can crush up the rice krispies by putting them into
a plastic bag and gently crushing down with a large
spoon. Once crushed, pour them into a bowl. Then mix
all other ingredients together in a large bowl. Start
rolling ingredients into small balls. Roll the balls in the
crushed rice krispies until covered. Ready to eat!

Food Safety Tips

Food Safety Tips
http://stilltasty.com/

Double Baked Sweet Potato

Don't you know, that you always find the recipe that looks good when you have something else planned for dinner? I even have some fresh sweet potatoes but this just won't happen till at least Monday.

RECIPE: DOUBLE BAKED SWEET POTATO

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

DIRECTIONS:
Preheat oven to 400 degrees. Rub skins with oil wrap each
in aluminum foil. Bake in preheated oven for 1 hour, or
until soft when poked in the center. In a large bowl combine
cream cheese, brown sugar, butter, vanilla, salt and pepper.
Slice each baked potato in half lengthwise and scoop flesh
into the creamy mixture. Caution they will be very hot so
this works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly back
into each potato skin and bake for about 10-15 minutes more
at 350 degrees just to heat through.

Yield: 12 Servings
Categories: Potatoes, Side Dishes, Holiday

This came to me from http://recipes.gophercentral.com which I find
to have some grea reipes but be so hard to navigate that I'll never
get there to the pecific recipe again.

Easy Skillet Chicken Parm

Easy Skillet Chicken Parm

by Amanda Webster

A familiar favorite that’s easy and fast to make!

1 tablespoon olive oil
1-1/2 cups Italian spaghetti sauce
1-1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
6 skinless, bones chicken breast halves

Heat oil in 12" skillet over medium-high heat. Add chicken and cook for 10 minutes or until well browned.

Stir sauce and 3 tablespoons parmesan cheese into skillet.

Cover and cook over medium heat for ten minutes or until chicken is cooked through. Sprinkle mozzarella cheese and remaining parmesan cheese over chicken.

Let stand for five minutes or until cheese melts.

Serves six.

From http://images.eversave.com/pdf/weeknight-dinners-cookbook-091608.pdf

Cranberry Chicken

Cranberry Chicken

Whole cranberry mixture over boneless chicken
breasts baked in oven.
1 package of instant onion soup
3/4 cup of whole cranberry sauce
4 boneless chicken breasts
half bottle Catalina dressing

Preheat oven to 350 degrees and place cranberries, dressing and the soup mix in a bowl and stir together. Place chicken breasts in a 13x9 baking dish and pour the mixture over the chicken evenly.

Bake for about 30 minutes or until the chicken is done, when the center no longer pink and the juices run clear.

Serves four.

Basil Pepper Jack Ravioli

Basil Pepper Jack Ravioli

Ravioli with basil, pesto and pepper jack cheese sauce.
We like to serve broccoli with this dish.
Enjoy.

1 stick butter or margarine
1 tablespoon flour
1 tablespoon garlic
1 to 2 lbs chicken cutlets
2 lbs cubed pepper jack cheese
2 packages of chicken filled ravioli or can substitute with
regular cheese filled ravioli
3 tablespoons basil pesto sauce
3 tablespoons extra virgin olive oil
3 to 4 cans evaporated milk
Dash of salt and pepper
Parmesan Cheese

On medium heat add butter and garlic, once butter has melted add 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese.

As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water.

While raviolis are cooking, heat the grill, in a mixing bowl add the extra virgin olive oil, and 2 tablespoons of basil pesto sauce, stir.

Rinse chicken and then add to the seasoning in the mixing bowl and place on the grill to cook for about 10-15 minutes.

Remove chicken and cut into thin pieces. Place ravioli on serving dish add half of sauce and stir, then place the sliced grilled chicken on top of ravioli and add remaining sauce, sprinkle with dash of salt and pepper and Parmesan cheese.

Serves six.

From http://images.eversave.com/pdf/weeknight-dinners-cookbook-091608.pdf

Baked Mashed Potatoes

Baked Mashed Potatoes

By T. Monson

A twist on traditional mashed potatoes.

Ingredients
1-2 pounds potatoes
1/4 cup milk
2 teaspoon butter
16 ounce sour cream
1 cup shredded cheese
Bacon or bacon bits

Directions
Boil potatoes until tender. Drain. Mash
in bowl with about 1/4 cup milk. Add
two teaspoons of butter (or more if you
like). Then add sour cream (as much
as you like). The potatoes should be
creamy not milky. Try not to add too
much milk. Then put in baking dish.
Sprinkle top with sharp cheddar
cheese. Then top with bacon crumbles
or bacon bits. Put in oven for about 5
to 10 minutes until cheese is melted.

Round Steak Supreme

Round Steak Supreme

By Norine Peardon
Wonderful deviation from potatoes and meat.

1-2 pounds round steak cut in 2"x 1/2" strips
2 beef bullion cubes
1 cup water
1 tablespoon flour
1/8 teaspoon garlic powder
1 cup sliced onions
1/4 cup soy sauce
1 3 ounce can mushrooms
1/4 chopped green pepper
1 small cauliflower chopped into flowerets
Broccoli-filled container to top with flowerets

Directions
Dissolve bouillon cubes in hot water.

Cut round steak in strips (2" X 1/2") and put the meat
in bottom of slow cooker or large pot.

Add flour and mix.

Add onions, garlic, soy, mushrooms, and green pepper.
Pour water over the top, adding cauliflower
and broccoli as well and cover.

Slow cook on high until hot, then reduce heat to medium
(3 1/2 hours or bake at 350 degrees for 1/2 hour,
then 250 degrees 1 1/2 hours)
Serve this over rice and enjoy!

Servings: 6

Mexican Burritos

Mexican Burritos

By Penny Rodriguez
Quick and easy!


1 pound ground beef
1 can pinto beans
1 small onion (chopped)
2 cloves garlic (chopped)
1 jalapeno (chopped)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon red pepper (optional)
1/4 cup water
1 package flour tortillas
1 package grated cheese
Favorite salsa

Directions
Brown ground beef with onion, garlic and jalapeno

Drain off excess grease and add spices and water;
let simmer for about 5 minutes

Add pinto beans and cook until beans
are heated (about 5 minutes)

Spoon onto warmed tortilla, and add cheese
and favorite salsa and serve

Prep time: 10 minutes, cook time: 25 minutes,
total time: 35 minutes, servings: 12

http://images.eversave.com/pdf/weeknight-dinner-recipes-cookbook-091608.pdf

Chicken and Rice Casserole

Chicken and Rice Casserole

By Tammy G. Silva
This is an easy, chicken, rice, veggie and cheese dinner.
Kids love it!

Ingredients
2 boneless chicken breast, diced
2 tablespoons butter or margarine
Broccoli (as much or as little as you like)
1/2 cup diced onion
6 chicken bouillon cubes
1/8 teaspoon pepper
1 tablespoon fresh garlic
1 cream of chicken soup
1 cream of celery soup
5 soup cans of water
2 cups shredded cheddar cheese
2 cups of uncooked rice

Directions
Panfry chicken in large pan with onions until
chicken is done.

Add soups, water, bouillon cubes and heat.
Pour in 9X13 glasses pan. Stir in rice.

Place broccoli in dish (you can use as much as you like).
Cover with tin foil and bake for 45 minutes in preheated
350-degree oven.

Prep-time: 10 minutes, cook time: 45 minutes,
total time: 55 minutes

From http://images.eversave.com/pdf/weeknight-dinner-recipes-cookbook-091608.pdf

Savory Rice Pilaf

Savory Rice Pilaf

By Tish Langdon
A delicious side dish that compliments any dinner menu. Done in one pan, this is always a hit with my family.

Ingredients

1 cup uncooked whole grain rice
1/2 pound bacon
1 large onion chopped
Celery hearts including leaves chopped
1 teaspoon sage
1 teaspoon thyme
2 cups chicken broth
Parsley

Directions

With kitchen shears, cut 3 slices of bacon at a time into bite size pieces.

Cook in a large skillet, separating and stirring until crispy.

Remove the bacon from the pan and cook onions and chopped celery in bacon grease.

Just before they are cooked all the way through, add uncooked rice and brown lightly.
Add 2 cups of chicken broth, the sage, thyme, parsley and crisped bacon.

Bring to a boil, then lower heat to simmer until the broth is absorbed.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Servings: 4

From http://images.eversave.com/pdf/spring-recipes-cookbook-091608.pdf

Chicken, chicken everywhere

I got some big packs of chicken, put that away in the freezer and then I found 10 pounds of "Amish Chicken' for less than $8 so of course I bought it too. Now the trick will be to vary it so I don't feel like its torture.

So far I have marinated chicken legs in Italian dressing with some additional garlic and oregano before baking it, marinated chicken in Teriyaki Sauce, baked it and served with a veggie dish I threw together: sweatan onion with evoo, then add 1/2 pkg fresh snow peas, 1 can of water chestnuts sliced, 1 can of mushrooms with soy sauce and oyster sauce to taste. Cooked until peapods are tender crisp.

I used one of the chicken thighs in a Cobb Salad: Romaine Lettuce, 2 hard boiled eggs, 1/2 an avacado sliced, 3-4 strips crisp bacon crumbled, 1 scant cup assorted crunchy salad veggies I had left over (radish, bell pepper, celery, green onion) cherry tomatoes, and crumbled blue cheese.

Tonight its Chicken Tostadas with the left over 1/2 of avacado. I wrapped it tightly in cling wrap to prevent browning. Dice chicken and scallions. Slice black olives and cherry tomatoes while precooked chicken and onions are warming. Serve with shredded cheese (I like the 4 mexican cheese blend), salsa and sour cream.

Not suffering yet but ready for another kind of meat tomorrow.

Crockpot Spagetti and Meatballs

Renee's Slow Cooker Meatballs

By Renee Dohner

Great Italian Meatballs!

2 lbs ground chuck or sirlon
1/8-1/4 C Knorrs Beef Seasoning
Italian Seasoning
Instant Stuffing (Italian if you can find it)
1/2 T Garlic Salt
Minced Garlic
2 large Eggs
2 jars pasta sauce
Mushrooms
Onions
Green Pepper
Sugar
Salt
Grated Parmesan Cheese
Water
Crock Pot

Directions
Preheat oven to 350. Crumble burger in a large mixing bowl and add to it seasoning, crushed stuffing, garlic salt, eggs, 1/4 C of the pasta sauce, 1 C water, and mix well.

Take small balls and make 1 inch meatballs, put on cookie sheet, bake 30 minutes, or until cooked through. Put pasta sauce, veggies, sugar, minced garlic, Salt, Grated Parmesan Cheese, 1 tsp. Beef Seasoning, and more Italian Seasoning in crockpot. Add meatballs weh ready. Let everything marinate and cook at least 30-45 minutes but longer is ok too.

Serve over pasta.

Apple Nut Crunch Muffins

Apple Nut Crunch Muffins

By Rita Kroger
Light and fluffy with the hint of cinnamon and a crunchy topping

1 1/2 cup flour
1/2 cup dark brown sugar
Big dash cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup oil
1 egg
1 cup chopped apple
Optional 1/4 cup cinnamon chips
1/2 cup brown sugar
1/2 cup chopped walnuts

Directions
Preheat oven to 400 degrees. Chop apple. Mix dry
ingredients, including cinnamon chips (can be done the
night before). Mix milk, oil and egg, whip with fork, add
to dry mix and add apples. Mix well, but do not beat
(should be lumpy). Line muffin pans with muffin cups, or
coat with non stick spray. Fill muffin cups with batter,
sprinkle nut topping over the batter. Bake at 400
degrees 17 to 20 minutes. Makes 12 muffins. Check
with toothpick. When it comes out clean and muffins are
delicately browned, they are done.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 12

From Eversave http://images.eversave.com/pdf/apple-picking-cookbook-091608.pdf

Apple Dumplings

Apple Dumplings

By Crystal Ramirez
Tasty, tender apples in rich buttery sauce

Directions
10 ounce mountain dew
1 teaspoon vanilla
2 cup sugar
1 cup butter
2 cans crescent rolls
2 granny smith apples, peeled and cut into wedges

Preheat oven to 350F degrees. Rinse apple wedges. Wrap each wedge in a crescent and place into a cake pan. After you have rolled up all the apples and placed into the pan, grab a saucepan and put it onto the stove. Put in the butter, vanilla, and sugar. Cook over medium heat only until butter melts and sugar dissolves. DO NOT CARMELIZE! Once melted and dissolved, pour over apple dumplings.

Sprinkle with cinnamon and then pour mountain dew over on top. Place in 350F degree oven for 30-35 minutes. If turning golden brown, remove and cover with foil. Bake at 350F degrees for an additional 10 minutes. Remove from oven and place somewhere to cool for 10-15 minutes. Place in a bowl with some Vanilla Ice Cream and enjoy!!!

Servings: 8-10

From Eversave http://images.eversave.com/pdf/apple-picking-cookbook-091608.pdf

Cinnamon Apple Slices

Cinnamon Apple Slices

By Christine VanHalder
Thinly sliced seasoned apples baked into thin chips

Directions
2 small apples, thinly sliced, red delicious or Gala
Cinnamon
Sugar

Slice apples paper-thin. Line 2 baking sheets with
parchment paper. Place apple slices on baking sheet.
Sprinkle cinnamon and sugar on top of apples.

Bake at 225 degrees until lightly browned about 2 hours
turning over once, and sprinkling the other side. Let
cool on wire rack and serve or place in air tight containers
to use later in lunches or after school snack.


Prep time: 15 minutes
Cook time: 120 minutes
Servings: 4

http://images.eversave.com/pdf/apple-picking-cookbook-091608.pdf

No Bake Caramel Apples

No Bake Caramel Apples

By Patti Shatto
Great as dessert or side dish

Directions
1 small box sugar free butterscotch pudding
1 small container lite or free cool whip, thawed
1 can crushed pineapple in juice
3 apples, I use Gala

Drain pineapple and put in a medium bowl. Sprinkle dry pudding on pineapple and stir until mixed well. Peel, core and chop apples in bite sized pieces and stir into mixture. Add cool whip and stir well.

Servings: 4

From Eversave http://images.eversave.com/pdf/apple-picking-cookbook-091608.pdf

Awesome Chocolate Cookies

Awesome Chocolate Cookies

By Mary Kay Earp
Big chunky chocolate candy pieces combined with chocolate chips that
literally melt in your mouth.

Ingredients
8 ounce semi sweet chocolate chips
3 Hershey candy bars (no nuts)
1 3/4 cup plain flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup of cocoa
2 sticks of butter
1 teaspoon vanilla
1 cup white sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 cup walnut pieces

Directions
Sift or stir together the flour, baking soda, salt and cocoa.

Beat butter, vanilla and sugars together. Followed by the egg and milk.

Gradually add dry ingredients.

Add chocolate chips, candy and walnuts.

Before flattening cookies, rinse your hands in cold water. This will keep the cookies from sticking to your hands.

Place only 6 at a time on an ungreased baking sheet with parchment paper.
For soft cookies bake at 350°F for about 13-15 minutes.

Let cool for 2-3 minutes before removing from the cookie sheet.

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 15

From Eversave http://images.eversave.com/pdf/8-budget-friendly-cookbook-091608.pdf

BBQ Pork Ribs

BBQ Pork Ribs

By Karen Crabtree
The meat falls off the bone and the flavor is fantabulous.

Ingredients
2 pounds pork ribs
2 cups of Coke
Salt
Pepper
Garlic powder
Onion powder
Barbecue sauce, I use Kraft BBQ sauce with brown sugar
1 cup orange juice

Directions
Place Coke and enough water to fill a large pan for parbroiling.

Add salt, pepper, garlic powder and onion powder to water/Coke mix.
Parbroil for 30-40 minutes on medium.

Remove ribs from pan and place in a baking dish.

Pour 2 cups of BBQ sauce into a small bowl.

Add 1 cup of orange juice to BBQ sauce. This gives a sweet taste to the BBQ sauce.
Cover ribs with BBQ sauce and bake in a 350°F oven for 20-25 minutes. Enjoy.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

From Eversave http://images.eversave.com/pdf/8-budget-friendly-cookbook-091608.pdf

Broccoli Chicken Bake

Broccoli Chicken Bake

By Ms. Patricia A. Harris
A delicious and easy to make dish with broccoli, chicken and a cheese topping.

Ingredients
4 large chicken breasts
1 large bag of broccoli
Curry powder
Sour cream
2 cans of cream of mushroom soup
16 ounces shredded sharp cheese

Directions
Wash chicken breasts and boil until tender.

Cut chicken into bite size pieces and line the bottom of a 13x9 baking dish.
Boil broccoli until tender, drain and put on top of the chicken.

Mix sour cream, cream of mushroom soup and curry powder together and spread over
chicken and broccoli.

Lay shredded sharp cheese on top and bake until cheese starts to melt. Enjoy!
Servings: 8

From Eversave http://images.eversave.com/pdf/8-budget-friendly-cookbook-091608.pdf

Bacon ala New

Bacon ala New
By Tammy Bannister

Red new potatoes wrapped in bacon, stuffed with Velveeta cheese and baked.

Ingredients
1 bag red new potatoes, unpeeled
2 packages of your favorite bacon, cut slices in 1/2
Velveeta cheese
Small straw-like circular device

Directions

Boil potatoes until softened (like when making mash potatoes).
Fry bacon just a tad, about 1/2 way through.

Get a straw (or circular device) and make holes in potatoes (like an olive stuffed with pimento) all the way down the middle.

Stuff with Velveeta cheese.

Wrap bacon around potato across the Velveeta hole, then wrap another piece around
horizontally and put the end pieces of bacon on the bottom for the potato to hold closed.

Bake at 350°F until bacon is done.

Prep time: 35 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Servings: 10

From http://images.eversave.com/pdf/spring-recipes-cookbook-091608.pdf

Beef Stir Fry

Beef Stir Fry
By Christina

A simple, quick, and budget friendly meal served with white rice.

Ingredients
1 pound round steak cut into thin slices
Salt
Pepper
2 tablespoons olive oil
16 ounce frozen vegetables
8 tablespoons cooking wine or sherry
8 tablespoons low sodium soy sauce
4 tablespoons brown sugar
2 tablespoons corn starch
Water

Directions

Heat oil in a skillet.

Add beef and season with salt and pepper. Cook until almost done.

Add frozen veggies and cover.

Turn heat to medium low and cook until vegetables are soft.

While meat and vegetables are cooking, mix wine (or sherry), soy sauce and brown sugar in a medium sauce pan. Mix well.

Cook over medium heat for 5 minutes.

Mix cornstarch with water to form a runny paste.

Turn heat up to medium high and add cornstarch mixture to the wine (or sherry) mixture, stirring constantly until thick.

Once vegetables are soft, pour thickened wine (or sherry) mixture over meat and
vegetables. Mix well.

Serve over white rice.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
From Eversave http://images.eversave.com/pdf/8-budget-friendly-cookbook-091608.pdf

Chicken Rollatini with Ditalini

OOOOooooo this sounds so good, but I won't be home for dinner so it goes to my what I want to try next place here:

From Quick Fix Meals with Robin Miller
http://www.foodnetwork.com/recipes/robin-miller/chicken-rollatini-with-ditalini-recipe/index.html


Chicken Rollatini with Ditalini

Ingredients
Cooking spray
2 pounds ditalini pasta
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces goat cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.
Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.
Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

Easy Pan Fried Pork Chops

􀀦􀁂􀁔􀁚􀀁􀀱􀁂􀁏􀀁􀀧􀁓􀁊􀁆􀁅􀀁􀀱􀁐􀁓􀁌􀀁􀀤􀁉􀁐􀁑􀁔
Easy Pan Fried Pork Chops

by C.L. Crider

Quick and easy recipe for pan fried pork chops or sliced
pork loin. Great for dinner guests.
Old Bay Seasoning
1/2 cup Red or White wine
1/4 cup Flour
1 tablespoon garlic powder
2 butterflied pork chops or sliced pork loin
3 tablespoons olive oil
salt & pepper to taste
mushrooms or capers optional

Put 2 tablespoons of olive oil in a medium high heat skillet. Slather meat with olive oil. Sprinkle 1 tablespoon garlic powder and 1 tablespoon Old Bay into ½ cup of flour. Salt and pepper meat.

Drag meat slices through flour mixture, both sides. When olive oil is hot, place meat in skillet. Brown both sides of chops (3 to 4 minutes each side.) Add ½ cup white or red wine to pan, reduce heat to simmer.

This will make a lovely pork chop dinner with a light sauce. You can add mushrooms or capers while browning the meat for extra flavor.

Serve with a side of rice or steamed veggies and a fresh salad.

Serves two.

From http://images.eversave.com/pdf/weeknight-dinners-cookbook-091608.pdf

5-Minute Asparagus

5-Minute Asparagus from The Worlds Healthiest Foods (this was not my favorite but was tasty anyway)
http://whfoods.org/genpage.php?tname=recipe&dbid=296&utm


"Healthy Sauteé" allows you to enjoy all of the great taste and health-promoting nutrients of asparagus while the easy Mediterranean dressing enhances its delicate flavor.

Prep and Cook Time: 10 minutes Ingredients:
1 lb asparagus
3 TBS low-sodium chicken or vegetable broth
Mediterranean Dressing:
3 TBS extra virgin olive oil
2 medium cloves garlic
2 tsp lemon juice
sea salt and pepper to taste

Directions:
Chop or press garlic and let for at least 5 minutes to enhance its health-promoting properties.
Heat 3 TBS broth over medium heat in a stainless steel skillet.

When broth is heatiing, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths. Cutting them into short pieces of equal length ensures quick, even cooking.

When broth begins to steam, add asparagus. Cover and cook for 5 minutes. the outside will be tender and the inside will be crisp. thinner spears will take about 3 minutes.

"Healthy Sauté" will concentrate both the flavor and nutrition of asparagus.

Transfer to a bowl. for more flavor, toss asparagus with the remaining ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.) Research shows that carotenoids found in foods are best absorbed when consumed with oils.

Serves 2

Healthy Cooking Tips:
To mellow the flavor of garllic, add garlic to asparagus for the last 2 minutes of cooking.

Chicken & Summer Vegetable Spanish Rice

Chicken & Summer Vegetable Spanish Rice
By Susan Stolz

Chicken with lots of Summer Veggies and Uncle Ben's
Instant Rice is a family favorite. (Eliminate the chicken
and it is a tasty vegetarian dish.) I use a turkey roaster
and make a lot!

1/4 cup of Olive Oil (really depends on the size of the pot)
4 large cubed chicken breast (BLSL) or 3 - 5 pounds of
chicken wings if you aren’t concerned with fat
1 large onion diced
1 each red and green bell peppers
2 each large green and yellow zucchini
5 - 6 plum tomatoes diced
3 cloves of fresh garlic sliced thin
1 can stewed tomatoes (just to be sure!)
2 to 3 cups Uncle Ben’s Instant Rice (depends on how
much liquid you have created)

Spices: lots of cumin, salt, pepper and garlic
Salt to taste

After preparing the chicken, I sprinkle it with cumin and let it set while I cut up all the veggies. Saute chicken (for vegetarian start with veggies) for about 5 minutes. Add onions and garlic, another 5 minutes. Add green and red peppers. Seasonings (including more cumin) - cover and simmer another 5 minutes. Add rest of the veggies and stewed tomatoes. Season again - cover and simmer about 30 minutes. Taste the liquid and add seasoning if needed. Add Uncle Ben's Instant Rice and in 5 minutes your ready to serve.

http://images.eversave.com/pdf/summer-recipes-cookbook-091608.pdf

Amazing coupons

Everyone who cooks needs to buy groceries. Here are savings
that are available on the net

Groceries at Amazon
http://www.abcactionnews.com/mostpopular/story/Grocery-coupon-codes-revealed/1VABmZJVy0-o6Q79tzqVHg.cspx

Codes for online buying (more than food or drug store items)
http://www.currentcodes.com/
http://www.dealhunting.com/

P & G from Home Made Simple Coupons
http://www.startsampling.com/sm/100322/quickQuestion.iphtml


More P & G coupons and rebates
http://www.pgeverydaysolutions.com/pgeds/en_US/jsp/EDS_Page.jsp


Coupon site with links to other coupon sites
http://www.stretchingabuckblog.com/

You must join these sites to get coupons
http://www.couponsurfer.com/
http://www.couponmom.com/

http://coupons.smartsource.com/WEB/index.aspx?Link=YUYHAVQJ5PCUY

20 healthiest foods under $1
http://www.divinecaroline.com/article/22145/52070-20-healthiest-foods--1?CMP=ILC-MstLkedWdgt

Save on Spices
http://www.tiphero.com/tips_985_the-spice-is-right-how-to-save-up-to-93-on-spices.html

Shepherd’s Pie Stuffed Potatoes – Shepherds in Jackets

I saw this on Rache Ray's "30 Minute Meals" and I so want to try it but no ground chuck right now and my potatoes aren't very big so I have to wait.
http://www.rachaelray.com/recipe.php?recipe_id=2624

Shepherd’s Pie Stuffed Potatoes – Shepherds in Jackets
4 large russet potatoes, scrubbed clean
3 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
Salt
1/2 red bell pepper, seeded and chopped
1 medium onion, chopped, divided
Ground black pepper
1/2 cup sour cream
1 tablespoon smoked paprika
1 pound ground sirloin
1/2 pound button or crimini mushrooms, quartered
2 cloves garlic, finely chopped or grated
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons spicy brown or Dijon mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 cup shredded smoked Gouda cheese
PreparationPre-heat oven to 400ºF.

On a baking sheet, toss potatoes with a hearty drizzle of EVOO and some salt. Bake in oven until tender, about 1 hour. Let cool. Turn off oven and preheat broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika, and mash. Reserve warm.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire, some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef and veggie mixture then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown

Blood Orange Olive Oil Cake from NYT

I saw this in the NY Times and was too intrigued
http://www.nytimes.com/2009/03/18/dining/181arex.html

Blood Orange Olive Oil Cake Time 1 hour 20 minutes plus cooling

Time 1 hour 20 minutes plus cooling

Skip to next paragraph
Related
A Good Appetite: Secrets of the Cake Stand (March 18, 2009)
Butter for greasing pan

3 blood oranges

1 cup sugar

Buttermilk or plain yogurt

3 large eggs

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup extra virgin olive oil

Honey-blood orange compote, for serving, optional (see note)

Whipped cream, for serving, optional.



1. Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

2. Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

3. Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.

4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.

5. Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.

Yield: 8 to 10 servings.

Note: To make a honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 2. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

Turkey Tacos with Homemade Refried Beans

Turkey Tacos with homemade refried beans

Turkey tacos are easy to make (you can use the same pre-mixed spice packet or make your own). Taco shells or tortillas are almost always on sale.

1 to 1 and 1/2 lbs. ground turkey browned
spice packet or:
mix
1-1/2 teaspoons chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper

or make ahead and store in an airtight container
3 tablespoons chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
1-1/2 teaspoons paprika
1 tablespoon and 1-1/2 teaspoons ground cumin
1 tablespoon sea salt
1 tablespoon black pepper

Use about 4 teaspoons or one rounded tablespoon for each pound to pound and a half of meat.



To make your own beans, you'll need:
2 cans of red kidney beans
1 jalapeno
2 cloves of garlic
vegetable oil
ground cumin
one onion

In a food processor, pulse the kidney beans (drained and rinsed) with 1/4 cup water until thick and creamy. Into a large skillet on med-high heat, add 4 tbs oil and minced onion. Cook till soft (5 min). Add minced jalapeno, garlic, and 1 tbsp cumin. Then add beans. Cook 5 minutes and top with 1/4 cup chopped cilantro if desired. Salt and pepper to taste. You'll never go back to canned beans again.

Chicken Salad on Cucumber Slices

Chicken Salad on Cucumber Slices

By D. Sandvig

The chicken salad and crunchy cucumber
topped with toasted almonds is a healthy,
delicious appetizer.

Ingredients

Store bought roasted chicken
Cucumbers
Silvered Almonds
Mayonnaise
Celery
Salt Pepper

Directions

Chop up chicken breasts including skin
(adds great flavor)into small pieces.

Add chopped celery.
Add salt and pepper to taste.

Add mayonnaise - eyeball it until it is
nicely bound together but not mushy.

Put slivered almonds in a small pan and
toast them over medium heat. Stir
occasionally until light brown.
Remove from heat and pan to cool.
Peel and slice cucumbers.

Prep-time: 5 minutes, cook time: 5 minutes

http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons

From the NY Times
http://www.nytimes.com/2009/03/11/dining/111arex.html

Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons

Time: 1 hour 25 minutes, plus 10 minutes’ resting


Country bread, ciabatta or other sturdy bread, preferably stale, sliced 1/2-inch thick

1 tablespoon extra virgin olive oil, more as needed

2 teaspoons kosher salt, more as needed

1/2 teaspoon freshly ground black pepper, more as needed

1 4- to 5-pound chicken, patted dry

1 garlic head, sliced in half horizontally, through the cloves

1 bay leaf

1/2 lemon

1/2 bunch thyme sprigs.



1. Preheat oven to 425 degrees. Lay bread slices in a metal roasting pan in one layer. Drizzle liberally with olive oil and sprinkle with salt and pepper.

2. Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.

3. Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

Yield: 4 servings.

Rice pilaf (brown 3 tbsp butter with a minced onion, then add 1 tsp salt and 1.5 cups of rinsed rice with 2.5 cups chicken stock and you have the yummiest rice ever).

Bloody Mary Meatballs

Bloody Mary Meatballs

By Freddie Curtis

I got this easy and tasty
recipe from an old cookbook
from our church, it is my
mom's friend's recipe.

1 pound ground beef
1 package onion soup mix
1 egg
1/2 cup bread crumbs
1 cup Bloody Mary mix (1 quart size)
or can use V-8


Directions
Mix all together and roll into balls.
Brown balls in a little oil at low-medium heat.
Put in a baking dish and pour rest of
Bloody Mary mix over meatballs.
Bake at 350 for 1 hour to blend flavors.

Cook time: 1 hour, servings: 4


http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Easy Vegetable Soup

What about good old fashioned vegetable soup?

beef or bacon bones, fat removed.
3 litres of water
1 1/2 cups soup mix ( red lentils, pearl barley, split peas etc)
3 cups chopped vegetables e.g. carrots, parsnip, celery etc or used frozen mixed veggies
1 large can of diced tomatoes
salt and pepper

Put bones, water and soup mix in a large pot. Bring to the boil and simmer for 2 to 3 hours until meat is falling off the bones.

Remove bones, add vegetables and tomatoes. Cook for a further 30-45 minutes. Season to taste.

Orange Chicken Wings

Chicken Wings

By Jenie Soucoup

1 dozen chicken wings
1 16-ounce can concentrated
orange juice
1 16-ounce can of water
1 tablespoon ground ginger
2 tablespoons soy sauce
1/2 cup brown sugar
1/4 cup cornstarch

Directions
Place all ingredients in sauce pan except
cornstarch. Heat to boiling.

Mix cornstarch with a little cold water to
make paste. Add slowly to sauce.
Heat until desired consistency.
Remove from heat.

Wash chicken and fold wings. Place on grill.

Baste with sauce mixture.
Grill on one side for 10 to 15 minutes.
Turn and baste other side.
Grill for 10 to 15 minutes longer
or until done.
Cook time: 30 minutes, servings: 4

From http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Best Anytime Nachos

Best Anytime Nachos

By Alicia Stephens
These nachos are packed with flavor and will fill
up any appetite. All without breaking your budget.

Ingredients
1 bag Tortilla chips
1 pound lean ground beef
1-15 ounce refried beans
16 ounce Mexican blend shredded cheese
1 cup sour cream
1 cup salsa
1 package taco seasoning
1-2.25 ounce can of sliced olives
1-2.25 ounce can or 1/2 cup sliced jalapenos
2-3 fresh green onions
2 tablespoon milk
Onion powder

Directions
In a skillet brown ground beef on medium-high heat. In a sauce pan heat refried beans over low heat adding milk to thin just to a spreading consistency then sprinkle with onion powder to taste.

Once ground beef starts to cook, stir, and using spatula break down into small pieces. Once mostly browned, strain meat in a colander, then add meat back to skillet, add taco seasoning, and turn heat to low.

Get a full size cookie or baking sheet and cover with foil. Preheat broiler to low.

Cover your baking sheet with the tortilla chips, spreading them evenly. Take your refried beans and evenly spoon over the chips. Then sprinkle ground beef over beans.

Thinly slice green onions until you get to the white part. Toss the remains.

Sprinkle on the cheese. Next add the salsa, then the jalapenos.

Put your almost done nachos into the oven and turn your oven light on. Let them cook up to five minutes, watching constantly. Once cheese is melted and starting to brown remove from oven

Finally, spoon sour cream onto the hot nachos, sprinkle olive slices and green onions over top. Serve while hot.

Prep time: 15 minutes, cook time: 5 minutes, total time: 20 minutes, servings: 6

From http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Baked Stuffed Shrimp

Baked Stuffed Shrimp

By Brenda Goodnight
Baked shrimp with a Ritz cracker stuffing.

1/2 cup of celery
1/4 cup onion
2 garlic cloves
1/2 stick of butter
8 jumbo shrimp
1 roll of Ritz crackers crushed

Directions
Start by melting butter.

Once completely liquefied, add celery,
onion and garlic, sauteing until translucent
over medium heat.

Turn burner off and add one roll of crushed
Ritz crackers.

Bake in a 400 degree oven for 12 minutes.
Peel, de-vain and butterfly shrimp
and place them on baking dish, making
sure the fantail covers stuffing.


Prep time: 30 minutes, cook time: 30 minutes,
total time: 1 hour, servings: 10 Prep time: 12 minutes, cook time: 12 minutes,
total time: 24 minutes, servings: 2

From http://images.eversave.com/pdf/party-favorites-cookbook-091608.pdf

Meals under $10

There are several places to find these. The question when you are in a hurry is where,
so here are quite a few

Whole Turkey into many meals
http://www.tiphero.com/tips_1106_re-freezing-cut-up-turkey-tips.html

http://slideshows.health.com/slide_shows/10326/slides/10985

http://www.rachaelray.com/food/collections/budget/

http://allrecipes.com/HowTo/Ten-Meals-on-10/Detail.aspx

http://media.www.thecurrentonline.com/media/storage/paper304/news/2005/11/28/Features/10.Meals.Under.10-1115871.shtml

http://www.bargainist.com/deals/2008/03/yummy-homemade-family-meals-for-under-10/

http://searchwarp.com/swa263830.htm

http://busycooks.about.com/od/inexpensiverecipes/Inexpensive_Recipes_Meals_under_10_Cheap_and_Easy_Cooking.htm

http://southernfood.about.com/od/groundbeefrecipes/r/bl31221e.htm

http://www.knoxnews.com/news/2008/oct/15/stretch-the-dollar-further/

http://www.delish.com/recipefinder/spaghetti-pie-easy-recipes

Most one pot meals fall in the under $10
http://www.goodhousekeeping.com/food/quick/one-dish-recipes-0303

This sounds great but it may exceed $10 slightly
http://www.goodhousekeeping.com/recipefinder/italian-wedding-pasta


Many of the dishes here with Seafood will be over $10
http://www.delish.com/entertaining-ideas/party-ideas/meatless-and-seafood-recipes-for-lent

CHEESY POTATO CASSEROLE

All from http://www.cooks.com

HASH BROWN AND CHEESY CASSEROLE

Mix 2 pounds frozen hash browns (Southern style), thawed, with the following:

1/2 tsp. pepper
1 tsp. salt
1 pt. sour cream (2 cartons)
1 can cream of chicken soup
1/4 onion, sliced well
2 c. Velveeta cheese

Put mixture in a 9 x 13 pan. Mix together the following:

2 c. corn flakes or potato chips, crushed

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHEESY HASH BROWN POTATO CASSEROLE

2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)

Mix above ingredients and put in a 9"x13" pan.

TOPPING:

2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter

Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

HASH BROWN CASSEROLE (CHEESY SPUDS)

2 lb. frozen hash browns
1/2 c. diced onions
1 c. cream of chicken soup
1 c. sour cream
1 stick melted butter
8 oz. Cheddar cheese, grated
Salt and pepper to taste

Mix all ingredients and add to potatoes. Pour into a 9x13 inch pan. Bake at 375 degrees for 1 hour. Can be made ahead and refrigerated.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHEESY SPUDS

2 lbs. thawed hash browns
1 pt. sour cream
1/2 loaf Velveeta cheese
1 can cream of chicken soup
2 tbsp. minced onion
2 sticks butter
1/4 tsp. salt
2 c. Rice Krispies

Combine all but soup and cheese and Rice Krispies with 1 stick butter. Heat and melt soup and cheese; add to above. Place all into casserole. Melt 1 stick butter; add Rice Krispies and put on top and bake 1 hour at 350 degrees.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

AUNT NAN'S CHEESY POTATOES

2 lb. frozen, cubed hash browns
1/2 cup butter
1 can cream soup
1 cup sour cream
1 cup milk
8 oz. shredded Cheddar
1 tsp. salt
1/2 tsp. pepper

Mix all ingredients well and spread into casserole. Bake at 350°F for 1-1 1/2 hours or until bubbly and browned.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHEESY POTATOES

8 medium potatoes
1 stick butter
1/2 cup sour cream
1 1/2 cup shredded cheese
1 cup chopped cooked bacon

Peel and cut potatoes. Boil in salted water until tender. Drain and mash.
Mix in butter. Mix in sour cream and 3/4 cup of bacon, and 1 cup of the cheese.

Spread potatoes in caserole dish. Sprinkle with remaning cheese and bacon.

Bake in 350 degree oven for 20 minutes.


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CREAM CHEESY POTATO MASH

6 medium to large potatoes
1/2 cup milk
3 t. butter
1 t. salt
1/4 cup sour cream
1/2 stick softened cream cheese (4oz.)
1 small onion (chopped)
1 cup shredded cheddar cheese

Preheat oven to 325F degrees.
Peel potatoes and cut into cubes. Boil potatoes 15 mins. or until done. Drain and transfer potatoes into a large mixing bowl, add butter, salt, cream cheese, sour cream, milk.

Mix with hand mixer until blended together. Add chopped onion, cheese and stir.

Place in oven-safe casserole dish and bake at 325 degrees for 35-40 minutes.

Shrimp Dijonnaise

From http://www.mercurynews.com/recipes/ci_11723840

Don't Say Diet: shrimp Dijonnaise


From 'Taste of Home Cookbook'; adapted by Kathy Manweiler, Wichita (Kan.) Eagle


Shrimp Dijonnaise

Serves 4 as entree

½ cup fresh lemon juice

3 tablespoons olive oil

3 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

3 garlic cloves, minced

1 pound uncooked large shrimp, peeled and deveined

In a large resealable bag, combine all ingredients, seal the bag and turn to coat shrimp thoroughly. Refrigerate for 2 to 3 hours, turning occasionally. Drain and discard marinade. Preheat your oven's broiler. Spread shrimp onto a nonstick baking sheet and broil the shrimp about 4 inches from the heat for 3 to 5 minutes or until shrimp are pink and firm.

Each serving: 237 calories (48 percent from fat), 12.7 g fat, 23 g protein, 6 g carbohydrates, 317 mg sodium, 172 mg cholesterol.

From "Taste of Home Cookbook"; adapted by Kathy Manweiler, Wichita (Kan.) Eagle

Bresaola

From http://www.mercurynews.com/recipes/ci_11723792?nclick_check=1

John Torode: "For this classic Italian cured beef, meat is first marinated and then hung to dry, a process that takes about 30 or 40 days. ... This recipe will give you enough to last a family for 6 months. It can be scaled down to suit 2 pounds or so, but it's really not worth making less than that."


Bresaola

81/2-pound boneless top round roast

11/2 pounds coarse sea salt (about 5 cups)

1 bottle cheap red wine

1 bottle cheap white wine

Large bunch fresh rosemary

12 bay leaves

24 whole cloves

3 garlic cloves, crushed

40 black peppercorns

12 dried red chiles

4 strips orange peel

Trim the beef, removing the fat and sinews so that you have nuggets of meat — probably three or four — rather than one big hunk. Combine all ingredients except the beef in a large nonreactive dish that is big enough to hold all the meat comfortably. Add the meat, cover and leave for 2 weeks at the back of the refrigerator.

At the end of the marinating, cut squares of cheesecloth big enough to wrap each hunk of meat. Take the meat from the marinade and wrap up each piece, then tie it into a bundle with some string. Hang the meat somewhere cool that allows the air to circulate — a dry basement would be ideal — and let dry for 2 weeks. Check every so often that the bundles of beef are not touching each other; if they are, the air won't circulate freely around them.

To serve the bresaola, slice it very thinly. Sprinkle with olive oil and season with pepper and chives. Garnish with wedges of lemon and eat with chunks of bread. (Torode's "Beef" has several recipes and suggestions for serving bresaola, including salads and a pizza.)

John Torode, "Beef"

Quesadillas with Guacamole

This sounds delicious

From http://www.jamieoliver.com/recipes/veggies-and-sides/quesadillas-with-guacamole

quesadillas with guacamole
A quesadilla is basically a Mexican-style stuffed pancake, like a toasted sandwich, made with two tortillas sandwiched together with a cheese-based filling. They are warmed through and served with guacamole and sour cream. They are one of my favourite things to eat – Jools and I tend to have them every Saturday because we love them!

To make the guacamole I use 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a couple of deseeded red chillies, and I throw all this into a food processor with a handful of peeled and chopped spring onions and a good handful of fresh coriander. Once this has been chopped up nice and fine, I add a couple more chopped tomatoes, a good pinch of salt and half of another avocado, chopped, to give it a nice chunky texture. Transfer everything into a bowl and season carefully with sea salt, freshly ground black pepper and a good squeeze of lemon or lime juice. If you decide to buy ready-made guacamole, which is a bit lazy but probably very realistic, you can put it into a bowl and chirp it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to give it a kick.

To fill the quesadillas you will need a couple of big handfuls of grated Cheddar and/or red Leicester cheese, some finely sliced spring onions, a couple of handfuls of chopped fresh coriander, and a red pepper and some red or green chillies all deseeded and finely chopped. Mix all this up in a bowl and then sprinkle half a handful between two layers of tortilla. You can make up 4, 10 or even 20 quesadillas and keep them in the fridge until you need them if you want.

Some people like to fry them in oil, but this makes them greasy and is not all that healthy. You can grill them, but I like to put them in a dry non-stick frying pan on a medium heat, so that after about a minute and a half on each side you are left with a really crispy outside and an oozy, stringy filling. Serve the quesadillas cut into quarters, with the guacamole, sour cream and a beer.

PS You can also posh them up a bit using grilled chicken or seafood, leftover pork, shellfish, or a selection of grilled vegetables.

Big Game Recipes

The easiest recipes are

Popcorn with seasonings added

Velveta and canned chili in the crockpot with tortilla chips

Meatballs in Marinara or mix current jam with chili sauce, warm in a crockpot

Taco Dip
Spread a large plate with 8 oz cream cheese (you can use low fat), then 1 container sour cream (again lowfat is ok), top with salsa to cover, 1 cup shredded cheese, and then decorate with chopped tomatoes, chopped green onion, and/or sliced, pitted black olives. If you cut the veggies ahead of time and leave the cream cheese out to soften, this can be assembled in no time.

This also makes a great take to the party item since you can stop and grab most of it from a store on the way. To best effect I have baggies of each of my chopped items (tomatoes, green onions, and olives), a plater, a spreader and the following grocery list:

8 oz cream cheese
8 oz sour cream
16 oz salsa (the better the salsa is the better this dish is)
1-2 c shredded cheese

Bacon Explosion
http://www.bbqaddicts.com/bacon-explosion.html

and another version with cheese and peppers
http://www.roadfood.com/Forums/The-Ultimate-Fattie-aka-Redneck-Sushi-m465943.aspx

Guilt Free Dip
http://bluesbabys-rants.blogspot.com/2008/08/delicious-dip-jewish-beginnings.html

Hot Crab Dip
http://bluesbabys-rants.blogspot.com/2006/01/hot-crab-dip.html


English Muffin Pizzas (just set out ingerdients and have them build their own,
then you take them into the kitchen for baking 8-9 minutes, quarter and serve)
http://bluesbabys-rants.blogspot.com/2007/03/dads-english-muffin-pizzas-recipe.html

Very quick and tasty
http://bluesbabys-rants.blogspot.com/2005/09/spicy-garlic-shrimp.html

Red Zone Chili
http://abcnews.go.com/Health/story?id=6764085&page=1

White Chili
http://bluesbabys-rants.blogspot.com/2008/11/white-chili.html

with some Cheese Garlic Biscuits
http://bluesbabys-rants.blogspot.com/2008/10/cheese-garlic-biscuits.html

Fried Mac and Cheese
http://abcnews.go.com/Health/story?id=6767729&page=1


Make ahead items
Chex and Cheerios Treats
http://bluesbabys-rants.blogspot.com/2008/12/chex-and-cheerios-treats.html

Trail Mix
http://bluesbabys-rants.blogspot.com/2006/11/plane-snacks-trail-mix.html

Plantian Pilaf

From The Main Corpse by Diane Mott Davidson
Plantian Pilaf

Ingredients

3 tb Olive oil
1 1/4 c Onions; thinly sliced
3 Cloves garlic; pressed
1 1/4 c Rice
2 c Chicken broth
3/4 c Tomato juice.
1/4 c Dry sherry
3/4 ts Paprika
1/2 ts Salt
1 qt Water
1 tb Old Bay Seasoning
24 md Raw shrimp; or 8-10 oz.
Frozen raw shrimp
1 c Pineapple chunks in juice;
1 c Frozen peas

Instructions for Plantian Pilaf
In a nonstick skillet, heat 1 tablespoon olive oil over med. heat. Add onions and cook until they are translucent. Add garlic, stir and lower heat. Cook very briefly only until garklic is also translucent. Do not brown.

In another wide skillet, heat the remaining olive oil over med. heat. Add rice and saute until golden brown. Add the cooked onions and garlic. Add the stock, tomato juice, sherry, paprila and salt. Cover the pan and cook for 20-30 mins. or until juices are absorbed.

While the rice is cooking bring the quart of water to a boil. Add the Old Bay Seasoning and the shrimp. Cook just until the shrimp has turned pink. Drain immediately and disacard water. Do not overcook the shrimp. Peel and devein if needed. Remove the cover from the rice and add the pineapple, shrimp and peas. Raise the heat to med. stirring until the peas are just cooked and the mixture is heated. Serve immediately.

Timberline Tea Cakes

From Diane Mott Davidson
Timberline Tea Cakes

3/4 cup chopped pecans
1/2 pound (2 sticks) unsalted butter, softened to room temperature
1/2 cup confectioner's sugar
1/4 teaspoon salt
1 teaspoon double-strength vanilla extract or two teaspoons regular vanilla extract
2 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled off
Additional confectioner's sugar

Preparation:
In a medium-sized non-stick skillet, toast the chopped pecans over medium-low heat, stirring frequently with a wooden spoon, until very lightly browned, about 5 minutes. They should emit a strong nutty scent. Remove from the heat and set aside to cool.

Beat the softened butter until it is creamy, then beat in the sugar, salt and vanilla. Beat well for several minutes, until the ingredients are fluffy and well combined. Stir in the cooled nuts and the flour.Cover the bowl with plastic wrap and chill for an hour.

Pre-heat the oven to 350°F.

Using a standard medium-sized ice cream scoop (4-teaspoon capacity), scoop out the dough onto wax paper. Then roll each scoop into a ball and place on ungreased cookie sheets.

Bake 13-15 minutes, until set but not more than very lightly browned. Allow the cookies to cool on racks. When cool, roll the cookies in confectioner's sugar until coated.

Makes about 2 1/2 dozen cookies.

Chocolate Coma Cookies

From "Tough Cookie" by Diane Mott Davidson

Chocolate Coma Cookies

1 cup blanched slivered almonds
4 ounces bittersweet chocolate (2 1/3 1.5-ounce bars of Godiva Dark or 1 1/2 3-ounce bars of Lindt bittersweet chocolate)
1 cup dried tart cherries
12 ounces semisweet chocolate chips (1 regular size bag)
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt1/2 pound (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Butter two cookie sheets.

In a nonstick pan, toast the almonds over medium-low heat, stirring constantly for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into small chunks, no larger than large chocolate chips, and set aside.

In a large bowl, combine cherries, chocolate chips and oats and set aside.

Sift together flour, baking powder, baking soda and salt, and set aside.

In a large mixing bowl, beat the butter until light and fluffy, about 4 minutes. Add sugars and beat the butter until creamy. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well-combined, less than a minute. Add chocolate chips, chopped chocolate, cherries and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated.

Using a 1-tablespoon scoop, measure out cookies (about a dozen per sheet).

Bake 12 to 14 minutes, or until the cookies have set and are slightly flattened and light brown. Cool on sheets 2 minutes, then transfer to racks to cool completely.

Makes 6 dozen cookies.

Tomato Brie Pie

From The Main Corpse by Diane Mott Davidson
Tomato Brie Pie
Ingredients
Crust 1 1/2
1 3/4 c Flour
3/4 ts Sugar
1/4 ts Salt
1/4 c Lard; chilled, cut into pieces
6 tb Unsalted butter; chilled,
1 tb Ice water; up to 3 tbsp.

Filling
1/3 c Milk
lb Ripe tomatoes; trimmed, not
5 oz Brie; rind scraped off, cut into cubes
2 oz Mozzarella cheese; cut into cubes
1 oz Fontinella cheese; cut into cubes
1/3 c Chopped fresh basil
3 lg Eggs
1/3 c Heavy cream

Instructions for Tomato Brie Pie

Preheat oven to 350 degrees. Place flour, sugar and salt into the bowl of a food processor fitted with the steel blade. Process 5 seconds, then add the lard, process until the mixture is like cornmeal, about 10 seconds. Add the butter and prcess until the mixture resembles large crumbs, about 10 seconds.Add the water 1 tablespoon at a time, pulsing quickly just until the mixture holds together. roll the dough out between sheets of wax paper to fit into a buttered 9" pie pan. Prick the dough and flute the edges.

Bake the crust for 5-7 mins. or until it is a pale gold. Set aside. Drain the tomatoes thoroughly on paper towels.

Place the cheese cubes evenly around the piecrust. Place the tomatoes on top of the cheese, amd top with the basil. Beat the eggs, cream and milk and pour over the tomatoes.

Place in the oven and bake for 35-50 mins. until center is set.

Allow pie to cool 10 mins. before serving.

Staples for the Pantry

While this is not a recipe it should be required reading and rereading by aspiring cooks. It's so easy to get lazy, use the more convenient (and cheaper forms of these basics) and lose a little flavor here and there till there is nothing left.

The Minimalist
Fresh Start for a New Year? Let’s Begin in the Kitchen

By MARK BITTMAN
Published: January 6, 2009
http://www.nytimes.com/2009/01/07/dining/07mini.html

PERHAPS, like me, you have this romantic notion of shopping daily — maybe even a mental vision of yourself making the rounds, wicker basket in hand, of your little Shropshire or Provençal or Tuscan village. The reality, of course, is that few of us provision our kitchens or cook exclusively with ultra-fresh ingredients, especially in winter, when there simply are no ultra-fresh ingredients.

Bitten

A blog about food — cooking it, eating it, thinking about it and more. Go to Bitten »

Francesco Tonelli for The New York Times
THE REAL THING Sherry vinegar, on Savoy cabbage, left, and fresh beans, with garlic and olive oil, right, should be in every home.


But if your goal is to cook and cook quickly, to get a satisfying and enjoyable variety of real food on the table as often as possible, a well-stocked pantry and fridge can sustain you. Replenished weekly or even less frequently, with an occasional stop for fresh vegetables, meat, fish and dairy, they are the core supply houses for the home cook.
While you’re stocking up, you might clear out a bit of the detritus that’s cluttering your shelves. Some of these things take up more space than they’re worth, while others are so much better in their real forms that the difference is laughable. Sadly, some remain in common usage even among good cooks. My point here is not to criminalize their use, but to point out how easily and successfully we can substitute for them, in every case with better results.
Here, then, is my little list of items you might spurn, along with some essential pantry and long-keeping refrigerator items you might consider. Note that I’m not including the ultra-obvious, things that are more or less ubiquitous in the contemporary American pantry, like potatoes, eggs and honey.

OUT Packaged bread crumbs or croutons.
IN Take crumbs, cubes or slices of bread, and either toast evenly in a low oven until dry and lightly browned, tossing occasionally; or cook in olive oil until brown and crisp, stirring frequently. The first keep a long time, and are multipurpose; the second are best used quickly, and are incomparably delicious.

OUT Bouillon cubes or powder, or canned stock.
IN Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes and you’re better off; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.

OUT Aerosol oil. At about $12 a pint, twice as expensive as halfway decent extra virgin olive oil, which spray oil most decidedly is not; and it contains additives.
IN Get some good olive oil and a hand-pumped sprayer or even simpler, a brush. Simplest: your fingers.

OUT Bottled salad dressing and marinades. The biggest rip-offs imaginable.
IN Take good oil and vinegar or lemon juice, and combine them with salt, pepper, maybe a little Dijon, in a proportion of about three parts oil to one of vinegar. Customize from there, because you may like more vinegar or less, and you undoubtedly will want a little shallot, or balsamic vinegar, or honey, or garlic, or tarragon, or soy sauce. ...

OUT Bottled lemon juice.
IN Lemons. Try buying six at a time, then experiment; I never put lemon on something and regret it. (Scramble a couple of eggs in chicken stock, then finish with a lot of lemon, black pepper and dill; call this egg-lemon soup, or avgolemono.) Don’t forget the zest: you can grate it and add it to many pan sauces, or hummus and other purées. And don’t worry about reamers, squeezers or any of that junk; squeeze from one hand into the other and let your fingers filter out the pips.

OUT Spices older than a year: smell before using; if you get a whiff of dust or must before you smell the spice, toss it. I find it easier to clean house once a year and buy new ones.
IN Fresh spices. Almost all spices are worth having. But some that you might think about using more frequently include cardamom (try a tiny bit in your next coffee cake, apple cake, spice cake or rice pilaf); ground cumin (a better starting place in chili — in fact, in many bean dishes — than chili powder); fennel seeds (these will give a Provençal flavor to any tomato sauce or soup; grind them first, or not); an assortment of dried chilies (I store them all together, because dried chipotles make the rest of them slightly smoky); fresh — or at least dried — ginger, which is lovely grated over most vegetables; pimentón, the smoked Spanish red pepper that is insanely popular in restaurants but still barely making inroads among home cooks; and good curry powder.

OUT Dried parsley and basil. They’re worthless.
IN Fresh parsley, which keeps at least a week in the refrigerator. (Try your favorite summer pesto recipe with parsley in place of basil, or simply purée some parsley with a little oil, water, salt and a whisper of garlic. Or add a chopped handful to any salad or almost anything else.) And dried tarragon, rosemary and dill, all of which I use all winter; mix a teaspoon or so of tarragon or rosemary — not more, they’re strong — with olive oil or melted butter and brush on roasted or broiled chicken while it cooks, or add a pinch to vinaigrette. Dill is also good with chicken; on plain broiled fish, with lemon; or in many simple soups.

OUT Canned beans (except in emergencies).
IN Dried beans. More economical, better tasting, space saving and available in far more varieties. Cook a pound once a week and you’ll always have them around (you can freeze small amounts in their cooking liquid, or water, indefinitely). If you’re not sold, try this: soak and cook a pound of white beans. Take some and finish with fresh chopped sage, garlic and good olive oil. Purée another cup or so with a boiled potato and lots of garlic. Mix some with a bit of cooking liquid, and add a can of tomatoes; some chopped celery, carrots and onions; cooked pasta; and cheese and call it pasta fagiole or minestrone. If there are any left, mix them with a can of olive-oil-packed tuna or sardines. And that’s just white beans.

OUT Imitation vanilla.
IN Vanilla beans. They’re expensive, but they keep. (If you look online you can find bargains in bulk, which is why I have 25 in my refrigerator.) If you slice a pod in half and simmer it with some leftover rice and any kind of milk (dairy, coconut, almond...), you’ll never go back to extract.

OUT Grated imitation “Parmesan” (beware the green cylinder, or any other pre-grated cheese for that matter).
IN Real Parmigiano-Reggiano. Wrapped well, it keeps for a year (scrape mold off if necessary). Grated over anything, there is no more magical ingredient. Think about pasta with butter and Parmesan (does your mouth water?). But also think about any egg dish, with Parmesan; anything sautéed with a coating of bread crumbs and Parmesan; or asparagus, broccoli, spinach or any other cooked vegetable, topped with Parmesan (and maybe some bread crumbs) and run under the broiler; how great. Save the rinds to throw in pots of sauce, soup, tomato-y stew or risotto.

OUT Canned peas (and most other canned vegetables, come to think of it).
IN Frozen peas. Especially if you have little kids and make pasta or rice with peas (and Parmesan!); not bad. Or purée with a little lemon juice and salt for a nice spread or dip. In fact, many frozen vegetables are better than you might think.

OUT Tomato paste in a can.
IN Tomato paste in a tube. You rarely need more than two tablespoons so you feel guilty opening a can; this solves that problem. Stir some into vegetables sautéed in olive oil, for example, then add water for fast soup. Or add a bit to almost any vegetable as it cooks in olive oil and garlic — especially cabbage, dark greens, carrots or cauliflower.

OUT Premade pie crusts. O.K., these are a real convenience, but almost all use inferior fats. I’d rather make a “pie” or quiche with no crust than use these.
IN Crumble graham crackers with melted butter and press into a pan. But really — if you put a pinch of salt, a cup of flour, a stick of very cold, cut-up butter in a food processor, then blend with a touch of water until it almost comes together — you have a dough you can refrigerate or freeze and roll out whenever you want, in five minutes.

OUT Cheap balsamic or flavored vinegars.
IN Sherry vinegar. More acidic and more genuine than all but the most expensive balsamic. Try a salad of salted cabbage (shred, then toss with a couple of tablespoons of salt in a colander for an hour or two, then rinse and drain), tossed with plenty of black pepper, a little olive oil and enough sherry vinegar to make the whole thing sharp.

OUT Minute Rice or boil-in-a-bag grains.
IN Genuine grains. Critical; as many different types as you have space for. Short grain rice — for risotto, paella, just good cooked rice — of course. Barley, pearled or not; a super rice alternative, with any kind of gravy, reduction sauce, pan drippings, what have you. Ground corn for polenta, grits, cornbread or thickener (whisk some — not much — into a soup and see what happens). Quinoa — people can’t believe how flavorful this is until they try it. Bulgur, which is ready in maybe 10 minutes (it requires only steeping), and everyone likes. If you’re in doubt about how to cook any of these, combine them with abundant salted water and cook as you would pasta, then drain when tender; you can’t go far wrong.

OUT “Pancake” syrup, which is more akin to Coke than to the real thing.
IN Real maple syrup, an indigenous gift from nature and the north country.

YOU SHOULD ALSO STOCK:

REAL BACON OR PROSCIUTTO Or other traditionally smoked or cured meat of some kind. If you have a quarter pound of prosciutto in the house at all times you can make almost anything — simple cooked grains, beans, vegetables, tomato sauces, soups — taste better. And, tightly wrapped, it’ll keep for weeks in the fridge or months in the freezer.

FISH SAUCE You have soy sauce, presumably; this is different, stronger, cruder (or should I say “less refined”?) in a way — and absolutely delicious. Use sparingly, but use; start by sprinkling a little over plain steamed vegetables, along with a lot of black pepper.

CANNED COCONUT MILK Try this: cook some onions in oil with curry powder; stir in coconut milk; poach chicken, fish, tofu, or even meat in that. Serve over rice.

MISO PASTE Never goes bad, as far as I can tell, and its flavor is incomparable. Whisk into boiling water for real soup in three minutes; thin a bit (with sake if you have it), and smear on meat or fish that’s almost done broiling; add a spoonful to vinaigrette. Etc.

CAPERS, GOOD OLIVES (BUY IN BULK, NOT CANS) AND GOOD ANCHOVIES (IN OLIVE OIL, PLEASE) The combination of the three makes a powerful paste, or pasta sauce, or dip.

WALNUTS And/or other nuts, but walnuts are most basic and useful. Try a purée with garlic, oil and a little water, as a pasta sauce, or just add to salads or cooked grains.

PIGNOLI With raisins, they make any dish Sicilian.

DRIED FRUIT For snacking, in braises (braised pork with prunes is a classic winter dish), or just soaked in water (or booze) or poached for dessert. Don’t forget dried tomatoes, too.

DRIED MUSHROOMS Don’t even bother to reconstitute if you’re cooking with liquid; just toss them in.

FROZEN SHRIMP Incredibly convenient.

WINTER SQUASH AND SWEET POTATOES These store almost as well as potatoes and are more nutritious and equally interesting. A sweet potato roasted until the exterior is nearly blackened and the interior is mush is a wonderful snack. The best winter squashes (delicata, for example) have edible skins and are amazing just chunked and roasted with a little oil (and maybe some ginger or garlic). For butternut- or acorn-type squashes, poke holes through to the center with a skewer in a few places and roast in a 400 degree oven until soft. Let cool, then peel and seed.

More Articles in Dining & Wine » A version of this article appeared in print on January 7, 2009, on page D1 of the New York edition.

Sugar Snap Pea and Strawberry Salad

Sugar Snap Pea and Strawberry Salad
The Main Corpse by Diane Mott Davidson

Ingredients
1 tb Extra virgin olive oil
2 ts Raspberry vinegar
1/4 ts Dijon mustard
1 c Sugar snap peas; 1 pound,
4 c Strawberries; thickly sliced


Combin the oil, vinegar and mustard in a small bowl. Whisk thoroughly and set aside. Steam the peas for 30 seconds or until bright green but still crunchy. Remove from heat and place in cold water immediately. Drain. Combine the peas with the strawberries. Whisk the dressing again and drizzle over the peas and strawberries. Serve immediately.

Provencal Pizza

Provencal Pizza
From "The Main Corpse" by Diane Mott Davidson

Ingredients
1 1/4 oz Active dry yeast
1 c Warm water
1/2 tsp Sugar
1/2 tsp Salt
2 tsp Olive oil
2 1/2 c Flour; up to 3 cups
1/2 c Pesto sauce
12 oz Ripe tomatoes; thinly sliced
3 1/2 oz Chevre cheese
4 oz Mozzerella; grated


In a large mixing bowl, sprinkle the yeast over the warm water. Add the sugar, stir and set aside for 10 mins., until the mixture is foamy. Stir in the salt and olive oil. Beat in 2 1/2 cups of flour, then as much extra flour to make a dough that is not too sticky.

Knead on a floured surface until the dough is smooth and satiny. Place the dough in an oiled bowl, turn to oil the top, cover with a kitchen towel and let rise for 1 hour or until doubled.

Preheat oven to 425 degrees. Brush a little olive oil over the bottom and sides of a 10"x15" pan.

Punch down the dough and press it into the bottom of the pan. Spread the pesto over the dough. Lay the tomato slices in even rows over the pesto. Dot the surface evenly with the cherve and sprinkle with the mozzerella cheese.

Bake for 15-25 mins. until the cheese is bubbly and the dough is cooked.

Schulzs Guacamole Salad

Schulzs Guacamole Salad

From "Dying for Chocolate" by Diane Mott Davidson

Ingredients
1 Iceberg lettuce, head
1/4 c Cheddar; grated
1/4 c Monterey Jack; grated
1/2 c Scallion; grated
8 Tomato, cherry; halved
1 c Chili Cheese Fritos; crushed

DRESSING
1 Avocado; peel/pit/mashed
1 tb Lemon juice
1/2 c Sour cream
1/3 c Oil
1 tb Picante sauce


Tear lettuce into small pieces and combine with cheeses, scallions, and tomatoes. Cover and refrigerate in salad bowl until serving time. Combine all ingredients for dressing and mix well. Toss salad with dressing and sprinkle top with crushed chips.

Goldys Red n Whites

Goldys Red n Whites
From "The Cereal Murders" By: Diane Mott Davidson

Ingredients
1 c Unsalted butter -- softened
3 oz Cream cheese -- softened
1/2 c Sugar Halved
1 ts Vanilla extract
2 c All-purpose flour
36 sm Strawberries -- hulled and cut in half


Preheat oven to 350F. (Ungreased cookie sheets)

In mixing bowl, beat the butter with cream cheese until well blended. Beat in the sugar and vanilla, then stir in the flour until well mixed. Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.

Make a small indentation in the top of each cookie with your thumb. Carefully place a strawberry half, cut side down, in each indentation.

Bake for 12 to 18 minutes, or until very lightly browned. Cool on racks.

Grand Marnier Cranberry Muffins

Grand Marnier Cranberry Muffins
From "Killer Pancakes" By: Diane Mott Davidson

Ingredients
1 1/4 c Orange juice
1/4 c Grand Marnier liqueur
3/4 c Canola oil
2 c Chopped cranberries
2 1/2 c All-purpose flour
1 c Whole wheat flour
1 1/2 c Sugar
2 tb Baking powder
1/2 ts Salt
1 1/2 tb Chopped orange zest
4 Egg whites


Preheat oven to 400.

Combine the orange juice, Grand Marnier, and the oil and set aside.

In a large bowl, combine the flours, sugar, baking powder, salt and orange zest.

In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist.

Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been lined with paper cups.

Bake for 25 minutes or until golden brown and puffed.

Diabetic Recipe - Instant Cocoa Mix

Diabetic Recipe - Instant Cocoa Mix
(makes 2 2/3 cups, enough for eight 3/4-cup 180 ml servings)

2 cups (672 g) nonfat dry milk powder
1/2 cup (48 g) lower-fat powdered nondairy creamer
1/2 cup (119 g) unsweetened cocoa powder
10 packets Equal® or 1 tablespoon (15 ml) Equal®Measure
1 teaspoon (5 g) ground cinnamon (optional)

1. Mix together all ingredients. Transfer to a self-sealing plastic bag.
2. When ready to use, place 1/3 cup (105 g) of the mix in a heat-proof mug.
Add 3/4 cup (180 ml) boiling water and stir.

Per serving: 104 calories,
8 g protein,
7 g carbohydrate,
2 g fat

Diabetic exchanges: 1 carbohydrate (nonfat milk)

Copyright 1997-2001 Diabetic-Lifestyle.

Cookie Exchanges

Its never too early or late to think about cookies
http://cookie-exchange.com/


Zabar's Black-and-Whites (Adapted from ''New York Cookbook,'' by Molly O'Neill, Workman Publishing , 1992)

For the cookies:
1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the frosting:
4 cups confectioners' sugar
1/3t o 1/2 cup boiling water
1 ounce bittersweet chocolate, chopped.

1. Preheat the oven to 375 degrees. Butter 2 baking sheets and set aside.
Combine sugar and butter in a bowl and beat until fluffy.
Add the eggs, milk and extracts. Mix until smooth.

2. Combine the flours, baking powder and salt in a bowl and mix.
Add the dry ingredients to the wet in batches, stirring until combined.
Drop soup spoonfuls of the dough 2 inches apart on the baking sheets.
Bake until the edges begin to brown, 20 to 30 minutes. Cool.

3. To make frosting, place the confectioners' sugar in a large bowl.
Gradually add some boiling water, stirring until mixture is thick and spreadable.
Place half the frosting in the top of a double boiler set over simmering water; add the chocolate. Warm, stirring until chocolate is melted and the frosting is smooth. Remove from heat.

4. Brush half the cookie with the chocolate and the other half with the white frosting.

Yield: About 24 cookies.

Chex and Cheerios Treats

http://www.chex.com/Recipes/Default.aspx
http://www.boxtops4education.com/Recipes/CategoryRecipeList.aspx?cid=336

For even more awesome treats
http://www.northpole.com/Kitchen/Cookbook/

Orange Butter Cookies

Orange Butter Cookies

http://www.nytimes.com/2008/12/17/dining/173brex.html

Published: December 17, 2008
Adapted from “The Sweeter Side of Amy’s Bread” by Amy Scherber and Toy Kim Dupree (Wiley, 2008)


Time: 1 hour
1 3/4 cups unbleached all-purpose flour
1 2/3 cups cake flour or more all-purpose flour (cake flour gives a finer texture)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups granulated sugar
1 cup (2 sticks) cold unsalted butter
2 packed teaspoons freshly grated orange zest
1 large egg plus 2 large egg yolks, at room temperature
FOR THE ICING (SEE NOTE):
1 orange
1 1/2 cups confectioners’ sugar
2 to 4 tablespoons whole milk
2 drops almond or vanilla extract
Pinch fine salt.

1. Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

2. In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.

3. Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.

4. Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.

5. When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners’ sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.

6. Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.

Yield: About 4 dozen cookies.

Note: Instead of icing, cookies can be sprinkled with coarse crystal sugar before baking.

Hearty and Healthy Potato Soup

Hearty and Healthy Potato Soup
Yield: 8 servings
Category: Soups - Stew

Ingredients:
1 Tablespoon olive oil
2 onions, chopped (about 1-1/2 cups)
2 lbs. Idaho potatoes, scrubbed and cut in 1/2-inch cubes (about 5 cups)
1/4 cup chopped sundried tomatoes
3-1/2 cans (14 oz. ea) low sodium chicken broth (about 3-1/2 cans) -->

2 cups shredded, cooked turkey
3 cups packaged chopped frozen mixed vegetables, thawed*
Freshly ground pepper

Directions:
1. In heavy soup pot, heat oil to medium high and stir in onions.
Cook, stirring occasionally for about 6 to 7 minutes or until tender.
2. Add potatoes, dried tomatoes and broth.
3. Bring to boil, reduce to simmer and cook covered for 10 minutes or until tender.
4. Add turkey and vegetables, return to boil. Reduce to simmer and cook 6 to 8 minutes.
5. Top with freshly ground pepper.

*Alternate Vegetable: 4 cups cooked vegetables

Recipe adapted from The Idaho Potato Commission Photo used with permission from the Idaho
Potato Commission - www.idahopotato.com

Nutrition Facts Approximate Nutrient Content per serving: Yield: 8 servings

Amount Per Serving
Calories: 197.3
Fat: 2.9g
Carbohydrates: 29.4g
Protein: 16.6g
Cholesterol: 24.2mg
Sodium: 131.2mg
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Day Before Mashed Potatoes

Day Before Mashed Potatoes
SUBMITTED BY: ERIN DAUGHENBAUGH
http://allrecipes.com/Recipe/Day-Before-Mashed-Potatoes/Detail.aspx


"This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!"



--------------------------------------------------------------------------------

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 8 Hrs 50 Min


INGREDIENTS (Nutrition)
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

OPTIONAL
Use slow cooker to warm instad of oven. Reheat on high and set to low temp to maintain temperature
Add: Shredded cheddar and bacon bits
Chopped Onions, Chives (then use garlic salt instead of salt and onion powder)
Substitute low fat cream cheese and sour cream.


DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.

Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Real Simple Recipe Finder

http://food.realsimple.com/realsimple/recipefinder.dyn

White Chili

http://www.elise.com/recipes/archives/001658white_chili.php

My friend Steve-Anna, who has been tempting me with tales of her white chili for years, finally sent me the recipe. It originally comes from the Beyond Parsley cookbook, by the Junior League of Kansas City, MO. Both she and I have modified the base recipe. For the version pictured above, I used canelli beans instead of Great Northern which cook up faster than the 3 hours called for in the recipe. Also I've added some jalapeno pepper for more heat. The base recipe is tasty, but like most white chilis, a little mild. Steve-Anna's notes for her modifications and a photo of her chili are at the end of the recipe.

White Chili Recipe


Ingredients
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)
Method


1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.


2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.

3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

8-10 servings



Notes from Steve-Anna: I love black-eyed peas, and I don't ever remember to soak the beans overnight, so I use canned. I use 2 cans of black-eyed peas and one can of great northern beans instead of the dried white beans. I also use a large red onion instead of white ones. For the chicken, I saute chicken breasts cut in 1/2" strips in olive oil (1-2 tbsp)...I season the meat with my favorite steak seasoning, D.L. Jardine's. It seems to tenderize the chicken and gives just that extra bit of flavor. While I'm sauteing the chicken, I chop it into smaller, bite-sized pieces before adding to the soup. I'm a little shy on cayenne, so I use a little less than 1/4 tsp.

Pumpkin Spice Cupcakes

http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-spice-cupcakes?gclid=CK24xoOf4ZYCFRxNagod7SuPPA

Cranberry - Thanksgiving Jellos

Cranberry Mold Salad

2 pkg.s Cranberry Jello

1 can whole Cranberries (you can prepare your own)

1 cup chopped Pecans or Walnuts

1 can Pineapple Tidbits (save juice)

1 chopped Apple-pealed (optional)

***Ginger Ale

***Port Wine

Follow direction on Jello package, but substitute for Cold-water with, the juice from the Pineapple can and add Ginger Ale ---to make 2 cups of cold liquid. Substitute the Hot-water with 2 cups of hot Port Wine. Mixed thoroughly with Jello dry mix. Put in refrigerator to chill till semi firm…then add the fruit and nuts so they do not float on top but be mixed throughout the mold. Place back in refrigerator and chill till totally firm.

This salad will be the rave of your dinner. The alcohol will be cooked out when you heat up the Port Wine...so kids will enjoy the flavor too.

Hope you enjoy it!

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Cranberry Gelatin Mold

6 oz Cranberry Gelatin
1 1/2 c Orange Juice
18 oz Pineapple Chunks, in juice
16 oz Fresh Cranberries
1/2 c Sugar

For speedy gelling, have ready a large bowl half-filled with ice and water.

Put gelatin in a medium bowl. Bring orange juice to a boil in a medium saucepan, pour over gelatin and stir until completely dissolved.

Drain the pineapple in a strainer set over a small bowl. Add drained juice, cranberries, and sugar to saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, 10 minutes or until cranberries pop and soften. Stir into dissolved gelatin.

Set bowl in the larger bowl with ice water and stir with a rubber spatula until gelatin mixture is the consistency of unbeaten egg whites. Remove bowl from ice water; fold in pineapple.

Rinse a 6-cup mold or fluted tube pan with cold water; pour in gelatin mixture, cover with plastic wrap and chill at least 3 hours until firm, or up to 3 days.

Up to 2 hours before serving, dip mold up to rim in warm, not hot, water about 10 seconds. Tip mold to check that gelatin is released. Invert serving plate cover mold. Invert mold and plate together and shake gently from side to side until gelatin drops from mold.

Refrigerate until serving.


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Cranberry Salad VII
INGREDIENTS (Nutrition)
1 (6 ounce) package cranberry flavored gelatin mix
2 cups boiling water
1/2 orange, peeled and chopped
1/2 pound fresh or frozen cranberries, chopped
3 apples - peeled, cored and chopped
1 cup white sugar
1 cup chopped celery
1 cup chopped walnuts
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DIRECTIONS
Dissolve gelatin in boiling water. Refrigerate 1/2 hour, or until it begins to gel.
Mix together orange, cranberries, apples and sugar. In a 9x13 inch dish, mix the gelatin, fruit mixture, celery and walnuts
Chill in the refrigerator 3 to 4 hours, until firm.


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Cranberry Salad II

INGREDIENTS (Nutrition)
2 cups cranberries
1 large orange
1 cup white sugar
1 cup finely chopped walnuts
1 cup chopped celery
1 cup crushed pineapple, drained
1 (3 ounce) package raspberry flavored gelatin mix
2 cups hot water
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DIRECTIONS
Combine the gelatin with hot water (don't let stand). Grind cranberries and orange (including rind) mix with sugar. Stir in nuts, celery and pineapple. Mix with prepared gelatin and chill.


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Cranberry Salad III
INGREDIENTS (Nutrition)
2 cups cranberries
2 large oranges, peeled and seeded
1 carrot, chopped
1 cup chopped pecans
3/4 cup white sugar
1 (8 ounce) can crushed pineapple, drained
2 (3 ounce) packages raspberry flavored gelatin mix
1 cup boiling water
1 cup cold water
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DIRECTIONS
In a food processor, combine the cranberries, oranges, carrot and pecans. Process until finely ground; add sugar and pineapple, mix well.
In a mixing bowl, combine the gelatin and boiling water. Stir until gelatin is dissolved and add cold water.
Mix together the fruit mixture and gelatin; pour into dish or mold and refrigerate until chilled.

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Grandma's Cranberry-Orange Gelatin Salad
INGREDIENTS (Nutrition)
1 (6 ounce) package raspberry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped celery
1 cup chopped pecans
1 teaspoon orange zest
1 (4 ounce) package cream cheese, softened
1/2 cup whipped topping
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DIRECTIONS
Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
Chill in the refrigerator overnight, or up to 8 hours.
To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.


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Cranberry Jell-O
(regular cranberries not sure if lingonberries would be to strong)
Chop 4 large apples and mix with 1 pound cranberries (chop 1/2 the cranberries coarsely), Chop 4 large apples and mix with 1 pound cranberries (chop 1/2 the cranberries coarsely), using blender and cut the rest of the cranberries in halves or quarters using a paring knife). Add 2 cups sugar to this and let stand at least 4 hours or overnight. Mix 2 (6 oz.) pkg. strawberry or raspberry Jell-O and 3 cups boiling water. Add 2 cups cold water. Refrigerate until mixture mounds slightly when dropped with a spoon. Add cranberries to Jell-O mixture and pour into a large mold.
Refrigerate until well set.


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EASY FESTIVE CRANBERRY FRUIT JELLO MOLD

1 (12 oz.) carton Ocean Spray cranberry/raspberry fruit (on grocery shelf)
2 (3 oz.) pkgs. raspberry Jello
1 (8 oz.) container Cook Whip

Chill cranberry/raspberry fruit in refrigerator. Make Jello using only 1 3/4 cups boiling water for the 2 packages. Set aside to cool and slightly jell (you can set bowl on ice to speed process). When slightly jelled, fold in undrained cold cranberry/raspberry fruit. When mixed thoroughly, fold in Cool Whip (mixture will be thick). Pour into Jello mold and chill several hours.


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EASY CRANBERRY JELLO FRUIT MOLD

1 pkg. Jello (lg. size), raspberry flavor
1 can whole berry cranberry sauce
1 can crushed pineapple, drained
1 can mandarin orange slices, drained
2 c. boiling water
1/2 tsp. cooking oil

Oil molds or containers to hold the mixture thoroughly. In a large bowl dissolve Jello in boiling water. Break up cranberry sauce into small pieces and add to hot mixture. Stir to dissolve, some lumps will remain. Add the drained crushed pineapple, half the mandarin orange slices and add. Pour mixture into greased molds, cover with plastic wrap and refrigerate until firm.
To unmold, place container in warm water for a few seconds and invert onto serving platter.

Greek Salad

Yummy Greek Salad
http://www.wikihow.com/Make-a-Traditional-Greek-Salad

Greek Spinach and Feta Appetizer

This sounds like a yummy appetizer with Spinach and Feta
(Can be made ahead and frozen.)
http://www.wikihow.com/Make-Tiropita

Sausage Sliders with Spinach and Peppers

Sausage Sliders with Spinach and Peppers



1 tablespoon olive oil
1 large onion, thinly sliced
Kosher salt and black pepper
1 bell pepper, thinly sliced
1 bunch spinach, thick stems removed (about 4 cups)
1 pound sweet Italian sausage
12 small rolls, split

Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.

Meanwhile, remove the sausages from their casings and form into twelve 1/2-inch-thick patties. Place them on a broilerproof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.

Form sandwiches with the rolls, sausage patties, and vegetable mixture.great for guests

These bite-size sandwiches make easy hors d'oeuvres. Cook the vegetables and form the patties up to a day in advance; broil the patties, reheat the vegetables, and assemble the sliders just before guests arrive.


Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 474; FAT 18g (sat 5g); CHOLESTEROL 37mg; CARBOHYDRATE 50g; CALORIES FROM FAT 34%; SODIUM 1358mg; PROTEIN 30g; FIBER 5g; SUGAR 7g

CHEESE GARLIC BISCUITS

CHEESE GARLIC BISCUITS
AKA RED LOBSTER BISCUITS

2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

Broccoli Crunch Salad

awesome Broccoli Salad here
http://www.101cookbooks.com/archives/broccoli-crunch-recipe.html

Halloween Supper

More awesome gory recipes here

http://bravo.imakeprojects.com/projects/halloween-supper/

or here

http://imakeprojects.com/content/view/30/32/



Fleshworms

http://imakeprojects.com/content/view/43/1

See if this page is still there - dated Sunday, 19 August 2007



This is a method (two, actually) of making something I call "Fleshworms" with fiendish-looking needle-like teeth. It looks like something from a horror or sci-fi movie. These are pretty easy to make, and they are quite tasty! Perfect for part of a Halloween Supper, because they're also quite revolting. It's all in the presentation.
What are they?
This is how I made two pieces of food that look like -- well, picture awful, fleshy worms with vicious mouthes and teeth - worms that look like something you'd find chewing on a corpse, right before it hisses at you and lunges for your face. Picture giant, horror-show mutant maggots. Now picture the fact that someone captured these things and roasted them in the oven to serve at supper. That's what I'm going to show you how to do.
But that's not all! These things are all about the presentation, but I also respect and enjoy cooking good food - so this thing is not only 100% edible, but it's tasty too!
Why are they?
I like working with food, and I like Halloween! A particular interest of mine is making food that appears disgusting or awful, but is actually perfectly edible. This recipe as well can be used alone as a dish, or as part of a larger theme, like an entire Cannibal-Themed Halloween Supper I made.
How they are made
To make Awful Edible Fleshworms you'll need a few things. I have two methods of making them - one involves ham and slightly easier cooking, the other requires bacon and more work to prepare. They give similar results but I think the bacon one has a slight edge in looks and flavor.
Both methods require the same basic preparation and handling. A strip of pork tenderloin is wrapped in Prosciutto Ham (just the stuff from the deli counter at the supermarket - no need to get all food-snobbish here) and baked, or a strip of tenderloin is wrapped in strip-style Bacon, then frozen (more on why later), then roasted. Both are finished off with some high-heat broiling to give the desired amount of "charred/crusty" look to the worm. Then the mouth is cut out and the teeth are inserted. Then the worm is given any final presentation touches that may be necessary.


Method 1 - Using Prosciutto Ham
You will need:
Strip of Pork Tenderloin (This is a boneless strip of meat to which you can easily see a slight worm resemblance.)
About 75g-100g of Prosciutto, depending on the size of your worm. (The normal sandwich slice thickness is fine - about 1.5-2 mm thick.)
Uncooked spaghetti (1 stick should be fine)
Small sharp knife
The Prosciutto is on the left, the Pork Tenderloin is on the right. The Prosciutto will be the "skin" and the tenderloin is the "body" of the worm-to-be.
Step 1: Wrap the tenderloin with the ProsciuttoStart at the "head" end of what will be the worm, and wrap the strips of ham at a slight angle so they overlap as they wind their way down the tenderloin. Make sure they overlap, and as you get to the end of one strip add another one before you get to the end, so the end of one strip overlaps the beginning of the next by at least a good inch. Handling the worm will shift the ham a little, and the ham is a little fragile. Also, in cooking the ham will shrink somewhat - the last thing you want is for the "skin" not to cover all the tenderloin, so if in doubt wrap and overlap more, rather than less.
Make sure you wrap a little over the ends.
Step 2 - CookingOnce that's done, place the worm into a roasting pan and stick it into the oven - which has been pre-heated to 350 degrees. (If you forgot to pre-heat the oven, do that now while the worm waits in the fridge).

I cooked my worm for 25 minutes, after which the tenderloin was well done and it had a pleasantly "roasted" look to the outside.

However, I then cranked on the top broiler of the oven at full power and watched carefully as the exterior of the worm got crisped-up a little more. I did this until it looked right to me - it should not be more than a few minutes at most. Watch constantly when you broil in this way because "done" and "burned" can be only a few seconds away. No kidding!
Step 3: Adding the Mouth and Teeth
To make the mouth, use a sharp knife with a small blade. You need to cut out a semi-circle from the "head" of the worm - use the bigger end of the tenderloin as the head-end. You may wish to get a little experimental and creative with the shape of the mouth as well but this gave just the right look I wanted.
Now is a good time to pick up the piece you just cut out and pop it into your mouth. It should be tasty!

Now, take the stick of uncooked spaghetti and break off small pieces (make them longer than the little scrap in the picture - they need to be long enough to stick in and stay!) Stick the small pieces into the mouth as teeth. Do the upper and lower jaws. I found that evenly-spaced teeth of even lengths gave the effect I was looking for.

Only about 1/3 of each tooth is visible; the other 2/3 is pushed into the meat of the jaw to hold it in.

OK! That's shaped up pretty nicely! We have something that looks like a vicious little roasted-up Fleshworm! Now the remaining step is to do any final preparation work for whatever your presentation is going to be.
Step 4: Final PreparationsBefore we can serve this, we need to remove the guts. Slice open the abdomen and allow the innards to squeeze out. This will serve as a sauce. You may wish to turn on a fan if you're new to this, as I understand that the smell is really quite astonishing.
Step 5: PresentationIt's all about the presentation. For example, those "entrails" in the last picture are actually just a little bit of leftover chili. Some spaghetti sauce could work too. Of course, it doesn't look like chili -- it just looks repulsive.
That's the kind of thing you're looking to do in the presentation. Here is an idea for a simple, single-dish presentation. Get creative! Those little hors-d'oevre skewers or vicious-looking little fondue forks can really come in handy.

Now that's starting to look like something you'd find on the dinner table when visiting a house of horrors.



Page 2 of 2
Method 2 - Using A Bacon Wrap
The required items are very similar to the previous version. I think it has a slight edge in both flavour and appearance, so if you're up to it, I'd suggest this one. You will need:
Strip of Pork Tenderloin (This is a boneless strip of meat to which you can easily see a slight worm resemblance.)
1/2 a package of North American-style strips of bacon.
Uncooked spaghetti (1 stick should be fine)
Small sharp knife
Aluminum foil
Step 1: PreparationTake the tenderloin and lay it out. Take strips of bacon and wrap them tightly barber-pole-style along the pork. Overlap the turns about one-half the width of a strip, and orient the bacon strip such that the more fatty part is on the outside (and the meatier part overlaps underneath on the next pass).
Before you get to the end of one strip, overlap it onto a new strip. We want it wound snugly and with no tenderloin showing through.

Next, wrap the worm-to-be in plastic wrap, and stick it in the freezer. Take this opportunity to curve the worm into any special position you want before it freezes. I will explain why we're freezing it in the next step.
Step 2: CookingHere is how I cooked mine - I used my BBQ but you may wish to try the oven. You may wish to experiment, as well.
Preheat the BBQ to med-high heat (about 350-400 degrees, I would guess. No higher.)
Form a high-sided "pan" out of a couple layers of the foil. The worm will sit in this as it cooks. The bacon fat will spit somewhat, so the high walls are useful. Also, if any fat drips into the BBQ it will probably catch fire and we don't want that.
Remove the frozen worm from the freezer and remove the plastic wrap. Place it into the foil "pan" you made and put it onto the top rack of the BBQ. Close the lid.
I let mine cook for about 25 mins. Then I turned it over in the pan (the bottom side was well-cooked) and reduced the heat to LOW and let it cook for another 10 mins.
The reason for the freezing is that the tenderloin cooks pretty easily, but the bacon will need much more cooking time by comparison. To compensate, we freeze the whole thing. The thin outside coating of bacon will thaw and cook readily while the frozen interior thaws, then cooks. I tried it without freezing once, it didn't work for me - the inside was far too cooked, and was all dried out by the time the bacon was done.
Here is how it looked after cooking as I described:
Step 3: Add the Mouth and Teeth
Same thing here as the previous method - first, cut out a mouth-shape with a small, sharp knife (cutting out a semicircle worked well for me). Then pop it in your mouth, it is delicious!
Then break off short sections of uncooked spaghetti noodle and insert them to make teeth.

Now we have something that looks like a roasted, vicious little teethy thing! Repulsive!
Step 4: Presentation
Here's another sample presentation using some chili as entrails (again, spaghetti sauce could work as well). First, cut the worm up into slices.
Next, place the head onto a plate and put a little spoonful of sauce onto it.
Repeat this until you've laid out the entire worm.
Disgusting. Now add a couple garnishes and you're set! (I really wish I had some mini sword-skewers to stick into each slice here.)
Some Aren't Dead Yet


Disgusting! Repulsive! ... but also Delicious!

Crab Recipes

Deviled Crab

2,C. CRABMEAT
1 C. SALTINE CRACKER CRUMBS
3/4 C. MAYONNASIE
2 TSP. PICKLE RELISH
1/2 C. CHOPPED ONIONS
1 T. MUSTARD
1 TSP. WORCESTERSHIRE SAUCE
1/2 C. BELL PEPPER
SALT AND PEPPER TO TASTE

MIX ALL INGREDIENTS TOGETHER. BAKE AT 350 FOR 20 MINS. IN A 13 X 7-1/2" PAN.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crab Casserole

1 SMALL BELL PEPPER,CHOPPED
1 SMALL ONION,CHOPPED
3 TSP.BUTTER
2 C. MILK
2 T. FLOUR
2 C. CRABMEAT
1/4 TSP. NUTMEG
1/2 C. CHEESE
1/2 C. BREADCRUMBS
1/2 TSP. SALT

COOK ONION AND BELL PEPPER IN BUTTER FOR 5 MINS. BLEND FLOUR,ADD THE OTHER INGREDIENTS, STIRRING TILL THICK. BAKE IN BAKING DISH AT 350 TILL BROWN.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BAKED CRAB RANGOON


Servings: 12
Prep Time: 20
Cook Time: 18-20 MINS.


Ingredients
1 6 OZ - can white crabmeat, drained, flaked
4 OZS - PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 C - thinly sliced green onions
1/4 C - KRAFT Mayo Light Mayonnaise
12 - won ton wrappers

Directions
Preheat oven to 350 degrees F. Mix crabmeat, Neufchatel cheese, onions and mayo.

Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Swiss Crab Casserole

3 Tbsp. butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 Tbsp. flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 cans (7 oz. each) crabmeat, drained and flaked
2 cups shredded Swiss cheese
1 can (4 oz.) sliced mushrooms, drained
1/4 cup sliced pimento-stuffed green olives
1 cup buttered bread crumbs
1/2 cup shredded Swiss cheese

In skillet, melt butter and lightly saute celery, onion, and
green bell pepper. Remove from heat and blend in flour. Dissolve
bouillon cubes in boiling water. Add to skillet and bring to
boil, stirring constantly. Cook sauce over medium heat for about
2 minutes or until slightly thickened.

Lightly toss remaining ingredients except buttered crumbs and
1/2 cup shredded Swiss cheese in Crockpot. Add sauce; stir
lightly to blend. Cover and cook on High for 3 to 5 hours.
Pour contents of Crockpot into shallow heat-proof serving dish.
Cover with buttered bread crumbs and sprinkle with 1/2 cup
shredded cheese. Set under broiler until cheese is melted and
bread crumbs are crunchy brown.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Deviled Crab 2

2-3 BELL PEPPERS,CHOPPED
2 ONIONS, CHOPPED
GARLIC SALT
1 STALK CELERY,CHOPPED,
BREAD AND EGGS (ENOUGH TO HOLD MIXTURE TOGETHER)
COOKING OIL
SALT AND PEPPER TO TASTE
3C. CRAB MEAT

SAUTE ALL INGREDIENTS. ADD BREAD AND EGGS TO HOLD TOGETHER MIXTURE. BAKE FOR 30 MINUTES AT 350.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crab Dip


Servings: 16
Prep Time: 15
Cook Time: 30


Ingredients
11 OZS - CREAM CHEESE SOFTENED
1 SMALL - ONION, FINELY CHOPPED
5 TBSP. - MAYONNAISE
2 6 OZ - CANS CRABMEAT, DRAINED AND FLAKED
1/8 TSP. - GARLIC POWDER
- SALT AND PEPPER TO TASTE
1 LB - LOAF ROUND CRUSTY ITALIAN BREAD

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

Bourbon Chicken

Bourbon Chicken
1-1⁄2 pounds chicken breast halves, boneless and skinless
2 T. olive oil
2 T. Dijon mustard
1⁄4 C. bourbon whiskey
2 T. red wine vinegar
2 T. Worcestershire sauce
2 T. soy sauce
1⁄4 C. brown sugar
2 garlic cloves,
minced Sea salt
Black pepper

Combine olive oil and next 8 ingredients.
Add chicken, cover and refrigerate for minimum
2 hours to over night. Remove chicken from marinade.
Discard marinade. Place chicken in hot pan add salt
and pepper to taste and stir fry until done.
Add with rice for a delicious meal.

Grilled Chicken with Tomato-Avocado Salsa

Grilled Chicken with Tomato-Avocado Salsa (Heart Healthy)
This recipe serves: 4
Ingredients

For the salsa
4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

For the chicken
1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper

Cooking Instructions
For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.
3. Preheat the grill to medium-high.
4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
5. Serve the chicken with tomato-avocado salsa.

Serving Size: 1 chicken breast with salsa

Gumdrops

Gumdrops for all occasions.

Make Your Own Gumdrops
Ingredients:
1 1/3 Cups Applesauce
2 Envelopes Unflavored Gelatin
1 6oz. Package fruit flavored gelatin
2 Cups Sugar
1 Tsp. Bottled Lemon Juice
Sugar
Combine the applesauce, the unflavored gelatin, flavored gelatin, sugar, lemon juice in a saucepan. Bring to a boil and boil for for one minute, stirring frequently. Fill the loaf pan up with cold water and then pour out the water. Immediately pour the gelatin mixture into the wet pan.

Allow the loaf pan to cool for 10 minutes and then put it into the refrigerator for about 3 hours, or until the gelatin is firm. Cut the candy into squares. Remove the squares and place them onto a ungreased cookie sheet. Allow to dry for at least 8 hours.

After the candy has dried, pour some sugar into a bowl and roll the candy pieces in the sugar.

Tips: When cutting the candy, dip the knife into warm water to avoid the candy from sticking. Try making 3 - 4 flavors, place them in a tin (separated by wax paper), and give the candy as a gift. Enjoy!

Note: When you try to get these out of the loaf pan, turn the pan upside down and lay a warm, wet towel on the pan. This will "melt" the sugar just a bit and the gumdrops will come right out.

Don't forget you can make these in fall colors and Christmas colors too.

Meringues

Grandmas Cookies
Makes about 3 dozen

Ingredients
2 egg whites
1 teaspoon vanilla extract
1 pinch salt
1 cup semisweet chocolate chips
1/4 cup white sugar
Red food coloring to make pink

Directions
1. Preheat oven to 325 degrees F

2. Beat egg whites with the salt until foamy.
Slowly add sugar, one tablespoonful at a time, beating
after each addition until the meringue stands in stiff peaks.

3. Stir in vanilla, food coloring to light pink shade and fold
in chocolate chips. Drop by teaspoonfuls on a lined baking
sheet and place in preheated oven.

4. After 2 minutes, turn off oven. Leave meringues in
oven overnight. Remove from pan and store in cookie tin
lined with paper towel.

Cheesecakes Pumpkin

Cheesecakes Pumpkin

Crust: (doubled on right side)
3/4 cup Graham wafer crumbs ---1 and ½ cups
3 tablespoons Melted butter or margarine ----6 Tablespoons

Filling:
1 cup Cream cheese ----2 cups
1/4 cup Sugar----½ cup or more
1 large Egg ----2 lg eggs
2/3 cup Pumpkin -- cooked or canned ---- 1 and 1/3 cups
3/4 teaspoon Cinnamon ----1 and ½ teaspoon

GARNISH
Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter.
Mix together and press into 8x8" pan lined with tinfoil.

Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy.
Beat in sugar then egg.

Blend dry ingredients together and beat into cream cheese mixture.
Beat in pumpkin.

Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.

Garnish with whipped cream or topping just before serving.
Serve like a pie or in smaller squares.

Bake in small casserole square glass pan.
If doubled use 9x13” pan.

No Bake Oatmeal Cookies

No Bake Oatmeal Cookies

Mix in a saucepan and boil for 1 minute:
2 cups sugar
1 stick butter
4 Tablespoons cocoa
pinch salt
1 tsp vanilla
1/2 c milk
After boiling, add:
1/2 c peanut butter
3 c oatmeal
Drop on wax paper, cool till firm.

Fruit cookies

Fruit cookies
1-1/2 c butter
2 c brown sugar
3 eggs
3 c flour
1-1/2 tsp soda
1 tsp vanilla
1 cup chopped dates
1 cup raisins
1 c candied fruit
1c chopped candied cherries
1-1/2 cup walnuts (or pecans)
2-1/2 c rolled oats

Mix all ingredients in large bowl. Drop by tsp onto cookie sheet.

Bake 350 . Do not over bake.(About 8 minutes)

Fresh Apple Cake

Fresh Apple Cake (Glenda's recipe)
1-3/4 cups sugar
1 cup oil
1 tablespoon cinnamon
3 eggs
1 tsp vanilla
1 cup chopped walnuts

Mix well with mixer. 3 cups flour 1 tsp soda 1 tsp baking powder 1/2 tsp salt

Sift together dry ingredients and add to wet mixture. Beat until just wet.

Add 2 cups chopped, peeled apples and stir in well.

Pour into greased and floured tube pan.

Bake at 350 about 1 hour.

Test for to make sure it is done before removing from oven.

Make ahead of time and freeze. I usually make two at a time and
freeze them for special occasions.

Butter Pecan Fudge

Butter Pecan Fudge

About 5 dozen squares
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar

Coat an 8-inch square baking dish with nonstick cooking spray.
In a large saucepan, bring the butter, heavy cream, granulated
sugar, brown sugar, and salt to a boil over medium heat, stirring
frequently.

Allow to boil for 5 minutes, stirring constantly, then remove pan
from the heat. Stir in the pecans and vanilla. Add confectioners'
sugar and stir until smooth and well combined. Spread mixture
into the baking dish.

Allow to cool to room temperature then cut into 1-inch squares
and serve, or store in an airtight container until ready to serve
or wrap for gift-giving.

White Fudge

White Fudge
3 cups sugar
1 Tablespoon Corn Syrup
1 cup cream or milk
chopped nuts
1 teaspoon vanilla
2 Tablespoons butter

Mix together sugar, corn syrup and milk in medium saucepan.
Bring to boil and cook to soft ball stage (when a drop is placed
in ice water it forms a soft ball). Add butter. Set pan in a bowl
of water to cool. Beat with a wooden spoon or on low speed
with mixer until it starts to show signs of setting and is no
longer glossy. Add vanilla and nuts. Spread on platter or in
pan. Cool until set and cut into small serving size squares.
Sometimes I add a spoon or two of crunchy peanut butter
instead of the chopped nuts, and it is great peanut butter fudge.

Fudge always makes a nice dinner or holiday gift when
placed in paper cups and a pretty tin or box.

Crazy Chocolate Marshmallow Cake

Great Wiki How to here:
http://www.wikihow.com/Bake-a-Crazy-Chocolate-Marshmallow-Cake

Pumpkin Cake

Pumpkin Cake

4 eggs beaten well
2 C. sugar
2 C. pumpkin (canned)
1 1/2 C. oil 3 C. flour
2 tsp. baking soda
2 tsp. baking powder
4 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1C. walnuts (coarsley chopped)

Sift all dry ingredients together & set aside.
Add sugar to beaten eggs, mixing well, then add pumpkin & oil, blending well.
Add flour mixture, a small amount at a time, then add nuts, mixing well.

Bake in a well greased bundt/tube pan at 350 degrees for approx. 60 mins
or til cake is done.
Cool approx. 15 mins, then invert onto wire racks to finish cooling.
When cake is completely cooled, I use a small strainer & spoon to sprinkle
powdered sugar on top.

Easy Stroganoff

1 1 & 1/2 lbs round steak cut 1/4" x 1" x 3"
1 large onion diced
1 4 oz can mushroom pieces
1 can (10 oz?) cream of mushroom soup
6-8 oz milk
6 oz Sour cream
Worchestershire Sauce to taste and color
Noodles or mashed potatoes

In a large pan (with cover works best)

Saute onion (part oil and part butter are best but Pam works too)
After onion softens add beef and brown well
When well browned push to side
Mix well mushroom soup and milk in pan
Add mushrooms and simmer 10-15 minutes
Turn off then add sour cream and Worchestershire
Serve over cooked Noodles or stiff mashed potatoes

Flower Pot Dessert - Jewish Beginnings

Recently I began working at Jewish Beginnings where I am aquiring recipes - this is one of them

Flower Pot Dessert

Ingredients:

1 package (1 lb. 4oz.) cream-filled chocolate cookies (such as Oreos)
1 package (8 oz.) cream cheese, room temperature
3 tablespoons butter or margarine, room temperature (optional)
2 packages (3.4 oz. each) instant vanilla pudding and pie filling
3 cups milk
1 container (12 oz.) frozen whipped topping, thawed Gummy candy worms (optional)

************************************************************************

In food processor or blender, process cookies in batched until they resemble fine crumbs (or dirt). Set aside.

In bowl of electric mixer, beat cream cheese and, if using, butter, on medium speed until creamy; set aside.

In separate bowl, combine pudding and milk. Beat until mixture begins to thicken, 1 to 2 minutes.

Combine pudding and cream cheese mixture, mixing well. Fold in topping.

Lightly butter inside of new flower pot that is glazed and measures about 8 ¼-inch and 8 ½-inch wide. A new clay pot can be used but it should be buttered and lined with plastic wrap to within 1 ½ inched of the top. Place plastic lid in bottom to cover hole.

Place a fifth (about 1 cup) of cookie crumbs (dirt) in bottom of pot. Top with about a fourth (about 2 cups) of pudding mixture. Continuing layering cookie crumbs and pudding mixture, ending with cookie crumbs. You’ll have 5 layers of cookie crumbs (dirt) and 4 layers of pudding mixture. Cover and refrigerate 2 hours or overnight. Just before serving, insert a bouquet of silk flowers into center of pot. Top dirt with assorted colors of gummy worms, if desired, and serve with new gardening trowel.

Makes 12 to 16 servings.

Note: If smaller pot is used, leftover ingredients can be layered in mini-flower pots or other smaller containers.

Egg Boats - Jewish Beginnings

Recently I began working at Jewish Beginnings where I am aquiring recipes - this is one of them

Egg Boats

Yield: 24 egg boats



12 hard-cooked large eggs ¼ cup Dijon Mustard
¼ cup Miracle Whip Salad Dressing Salt & Pepper
Paprika


Peel eggs and cut into half lengthwise. Remove yolks; place in bowl and mash with fork. Stir in salad dressing, mustard, salt and pepper to taste. Mix well and refill whites with yolk mixture. To garnish, sprinkle with a dash of paprika. Cut 2 paper triangles. Tape them to toothpicks. Put sails into egg halves.

1 egg boat (1/2 large egg) = 1 meat/meat alternative for snack.

Delicious Dip - Jewish Beginnings

Recently I began working at Jewish Beginnings where I am aquiring recipes - this is one of them

Delicious Dip

Serves: 16



16 oz. cottage cheese 1 cup grated cheddar cheese
2 teaspoons dill weed 4 teaspoons of Worcestershire sauce
2 teaspoons salt


Mix cottage cheese and grated cheese together. Add dill weed, Worcestershire sauce, and salt. Mash with a fork. Use for dipping raw vegetables in.

1/8 cup of dip = 1 oz. meat/meat alternative component.

Chocolate Bottom Cupcakes - Jewish Beginnings

Recently I began working at Jewish Beginnings where I am aquiring recipes - this is one of them
Chocolate Bottom Cupcakes

Cheese Mixture:
1 8oz. pkg. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
1 6oz. pkg. chocolate chips

Blend first 4 ingredients, stir in chips – set aside

Cupcake Mixture:
1 ½ cup flour ¼ cup cocoa
1 cup sugar 1 tsp. baking soda
½ tsp. salt 1 cup water
1/3 cup oil 1 tablespoon vinegar
1 tsp. vanilla

Blend all above and fill cupcakes full. Drop one heaping tablespoon of cream cheese mixture into each and sprinkle tops with nuts and sugar.

Bake at 350 degrees- 30 or 35 minutes

Serves 18

Ahhh-Some Apple Muffins - Jewish Beginnings

Recently I began working at Jewish Beginnings where I am aquiring recipes - this is one of them
Ahhh-Some Apple Muffins

Yield: 12 Muffins
Serving Size: 1 Muffin




1 egg ½ teaspoon salt
2 teaspoons baking powder 1 ½ cup all-purpose enriched flour
¼ cup vegetable oil ½ teaspoon cinnamon
½ cup sugar Topping ingredients: ½ teaspoon cinnamon
½ cup applesauce 2 tablespoons sugar


Beat egg, stir in milk, oil, and applesauce. Mix next 5 ingredients just until flour is moistened. Batter should be lumpy. Fill greased or paper-lined muffin cups 2/3 full. Mix together topping and sprinkle on top of muffins. Bake at 400 degrees for 20 to 25 minutes.

One muffin = 1 Bread/bread alternative

Make-a-Chocolate-Bouquet

Make-a-Chocolate-Bouquet from Wkihow
http://www.wikihow.com/Make-a-Chocolate-Bouquet

German Pancakes

When the kids were little we liked German Pancakes so
now I am trying to find the best recipe to serve grandkids.
I will be adding my notes as we taste test each recipe.

From http://whatscookingamerica.net/Eggs/GermanPancake.htm


German Pancakes - Dutch Babies

Scrumptious! Bring this spectacular breakfast or brunch
dish to the table as soon as it comes out of the oven for a
lot of oohs and aahs. A German Pancake is a cross between
a soufflé and an omelet - it is a light, airy pancake with sides.

German Pancakes - Dutch Babies
Makes 4 to 6 servings.
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar

Makes 2 to 4 servings.
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar

*Bread flour is a high-protein flour. The high protein helps
the pancake rise. All-purpose flour may be substituted but
the results won't be as spectacular. If all-purpose flour is
used add pinch of baking powder.

Preheat oven to 450 degrees F.

NOTE: It is very important that you preheat your oven.
Place oven rack on the middle rack of your oven.
Place a large, heavy ovenproof frying pan or a cast-iron skillet
(I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling.
While pan is heating, prepare your batter.

NOTE: Use a shallow pan, not more than 3 inches deep (pie pans,
cast-iron skillets, oven-proof fry pans, baking dishes, paella pans).
Like I said before, I prefer using a cast-iron skillet or pan because
it acts as a heat reservoir, retaining the heat and distributing it evenly.

In a large bowl, beat the eggs until light and frothy; add milk, flour,
vanilla extract, and cinnamon; beat for 5 minutes more.
The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the
butter; tilting the pan to melt the butter and coat the skillet.
Pour the prepared batter into the hot skillet, all at once, and
immediately return the skillet to the oven.

Bake approximately 20 to 25 minutes or until puffed and golden
brown (bake until the pancake puffs up around the edges - it may
puff irregularly in the center).

Remove from oven and serve immediately.
Either bring the pancake to the table in its pan or slide it onto a
serving plate. Once out of the oven, the pancake will begin to deflate.

To serve, cut into serving-size wedges and transfer to individual
serving plates. Top with your favorite topping and serve immediately.
For a classic German Pancake/Dutch Baby, sprinkle with freshly
squeezed lemon juice, and dust the top with powdered sugar.

Topping Ideas:
Sifted powdered sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm

We like fruit and whipped cream
but regular syrup can be good too.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From http://smittenkitchen.com/2006/12/loopy-breakfast-goodness/
german pancakes

Back when I was still getting daily “are you okay?” and “do you need anything” phone calls from my mother each morning after my little rumble with the stairs, she told me one more she’d just made German pancakes for breakfast. “Oh, you remember them, don’t you? I made them once in a while when you were growing up.”

Well no, I don’t. Do your parents ever do this? Insist you ate something often — it was practically a staple, mind you — and it’s news to you. I have no recollection of these puffy, curly, easy-as-sin goodies but I won’t be forgetting them any time soon. They taste like thick, winding crepes with just a hint of sweetness. The recipe suggests you serve them with butter, powdered sugar and lemon wedges, mom suggests her favorite, raspberry syrup but Alex and I are more the Vermont pure maple and fresh berries type.

The recipe, by the way, mom says she got from one of those inserts that came with her at least 30-year old blender, completely crushing my romanticized notions of this being something her parents over brought from the “old country.” Sigh. Of course, it suggests you make this in a blender my hand-mixer worked just fine, as I am sure would a whisk. It takes about 2.5 minutes to assemble, 30 minutes to bake and four, maybe five minutes to eat, though it will take restraint to even stretch it out that long. Loopy breakfast goodness doesn’t get any better than this.

German Pancakes
From a blender cookbook

4 eggs
1 T sugar
1/2 t salt
2/3 cup sifted flour
2/3 cup milk
2 T soft butter

Heat oven to 400 degrees.

Butter well 2 9-inch cake pans.
Put eggs in blender container, cover and process at “stir”
until light yellow in color.

Push “mix” button, remove cover and add remaining ingredients;
process until smooth. Pour into prepared pans and bake 20 minutes;
then reduce heat to 350 degrees and bake 10 minutes.
Slide onto hot plates.

Serve with lemon slices, powdered sugar and butter if you
follow recipes to the letter, raspberry syrup if you’re my
mom or maple syrup and fresh berries if you’re us.

Yield 2 9-inch pancakes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From
http://steamykitchen.com/blog/2007/07/03/sunday-morning-family-tradition-german-oven-pancakes-2/
German Oven Pancakes

1/2 cup of all-purpose flour, sifted
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt


Preheat oven to 450F. If you have a convection oven, set it at 425F - the pancakes rise even higher on the convection setting.

Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt and sugar. Gradually add flour to egg mixture, a spoonful at a time. Have your child help you by spooning the flour in while you whisk by hand. Make sure the flour is well incorporated in the batter with no lumps, but do not over-mix, as you want to keep the pancake light.

Lightly spray a 9”-11” oven-safe skillet with cooking spray. Pour batter in the skillet. Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. It’s fun to turn on the oven light and watch the pancake form!


Note: Try experimenting with different pans and skillets - just as long as you use something at least 9" wide and oven-safe. You could also divide the batter into two smaller pans and have them bake side by side and see which one rises higher. Just make sure that your oven rack is in the middle position or lower. Top with fruit granola, yogurt, powdered sugar, syrup, toasted almonds or fruit butters. Drizzle with caramel, chocolate syrup, honey or maple syrup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From http://www.epicurious.com/recipes/food/views/GERMAN-APPLE-PANCAKES-233557

These are not what I call German Pancakes but they sound yummy
german apple pancakes
January 2006; originally published 1952

These tender and not-too-sweet cakes fall somewhere
between an American flapjack and a crêpe. Though
they're traditionally served for dessert, we love them
for a special winter breakfast, generously dusted with
cinnamon sugar.
Active time: 1 hr Start to finish: 1 hr
Servings: Makes 4 to 6 servings (about 12 pancakes).


Ingredients
1/4 cup plus 2 teaspoons sugar
1/2 teaspoon cinnamon
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups whole milk
4 large eggs
1 1/2 lb Gala apples (3 or 4)
2 tablespoons fresh lemon juice
3/4 stick (6 tablespoons) unsalted butter, cut into 12 pieces

Special equipment: an adjustable-blade slicer

Preparation
Preheat oven to 200°F.
Stir together 1/4 cup sugar and cinnamon and set aside.
Whisk together flour, salt, and remaining 2 teaspoons
sugar in a large bowl.
Add milk in a slow stream, whisking, then add eggs,
1 at a time, whisking well after each addition.
Peel apples, then cut into 1/8-inch thick slices with slicer,
rotating around core (discard core). Cut apple slices into
1/8-inch-thick matchsticks and toss with lemon juice in
a bowl.
Fold apples and juice into batter.

Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick
skillet over moderate heat until foam subsides, then add
1/3 cup batter, spreading evenly to cover bottom.

Cook, reducing heat if browning too quickly and turning
pancake over once with a thin flexible heatproof spatula,
until golden on both sides, about 4 minutes total.

Slide pancake onto a platter and keep warm in oven.
Make more pancakes with remaining butter and batter in
same manner.

Sprinkle with cinnamon sugar and serve immediately.
Cooks' note: Batter, with apples, can be made 3 hours ahead
and kept chilled, covered. Stir before using.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From http://www.epicurious.com/recipes/member/views/DUTCH-BABIES-GERMAN-PANCAKES-1248446
dutch babies (german pancakes)
Submitted by ceasarandzeus Updated: November 16, 2007

Great for Sunday Breakfast.


Ingredients
FOR 2 TO 3 QUART PAN:
1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

FOR 3 TO 4 QUART PAN:
1/3 c. butter
4 eggs
1 c. milk
1 c. flour

FOR 4 TO 4 1/2 QUART PAN:
1/2 c. butter
5 eggs1
1/4 c. milk
1 1/4 c. flour

FOR 4 1/2 TO 5 QUART PAN:
1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Preparation
Select the recipe proportions to fit your pan, and get out
the ingredients you will need.
Put the butter in the pan and set it into a 425 degree
oven after first dusting the pan with nutmeg, then mix
batter quickly while butter melts.
Put eggs in blender container, whirl at high speed for 1 min.
With motor running, gradually pour in milk, then slowly add
flour; continue whirling for 30 seconds.
(With a rotary beater, beat eggs until light and lemon colored;
gradually beat in milk, then flour.)
Remove pan from oven with the butter melted and pour
batter into the hot melted butter.
Return the pan to the oven and bake until puffy and well
browned, 20 to 25 minutes.
Serve at once with any fruit topping, i.e. canned pie filling,
hot fruit, fresh fruit or canned fruit mixed with jam.
(Best - fresh strawberries then topped with whipped cream.)
Syrups or powdered sugar is good, too.

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http://www.epicurious.com/recipes/member/views/PUFF-PANCAKES-1214501
puff pancakes
Submitted by aklueppel December 27, 2005

German style breakfast treat
Servings: 4
Ingredients
1/2 c. flour
1/2 c. milk
2 eggs
1/4 tsp. nutmeg or cinnamon
3 tbsp. butter or margarine

Preparation
1. Preheat oven to 450
2. Melt butter in 9" pie plate
3. Mix flour, milk, eggs and nutmeg or cinnamon in mixing bowl.
4. Pour batter into melted butter in pie plate
5. Bake 5 min. at 450
6. Top with fresh fruit, jam or powdered sugar

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From http://www.epicurious.com/recipes/member/views/DUTCH-BABIES-GERMAN-PANCAKE-1249011

dutch babies (german pancake)
Submitted by sjcabrol Updated: November 26, 2007

Dutch Babies are a wonderful and traditionally German
breakfast treat for the whole family. The fluffy combination
of ingredients create a thick crepe-like pancake which
develops hills and valleys while baking. The toasty browned
peaks are a great contrast to the valleys, which are deliciously
flavored with melted butter. Serve while hot, and add toppings
to taste, such as fresh fruit & berries (whole or crushed) sugars
or syrups, or simply powdered sugar with a spritz of lemon juice.
Be sure not to stomp around the kitchen or open the oven while
baking, because this will cause the lovely and delicious peaks to fall.

Servings: 3-5

Ingredients
1 cup flour
1 cup milk
6 eggs
1/4 cup (real salted) butter
prepare toppings ahead of time, so that they may be added
immediately, and the Dutch Babies may be eaten hot.

Preparation

Place butter in a square or rectangular flat bottomed casserole pan,
we use two 8x12x2in pans, but you can use other sizes, just be sure
that the sides of the pan(s) are at least 2 inches tall and the batter is
only about 1/2 in deep at most.
If the batter is too deep, it will not develop hills, but if it is too
thin it will crisp or burn before hills form.
Place pan in oven and pre-heat oven (and pan) at 425 degrees;
melting butter while you prepare the batter.
Whisk milk, flour, and eggs until smooth.
Pour batter into pre-heated pan, and return to oven.
Bake for approx. 20 minutes or until the peaks are golden brown.
Remove from oven, slice into big squares, and serve while hot.

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From http://www.epicurious.com/recipes/member/views/GERMAN-PANCAKE-1214864

german pancake
Submitted by aklueppel January 1, 2006

serving size 4-6
Note from Christy - it won't serve that many at my house

Ingredients
3 eggs (3/4 c)
3/4 c. milk
3/4 c. flour
1/8 tsp salt
1 tbsp margarine

Preparation
Mix and put in 9x13 greased pan.
Bake 450 for 15 min, reduce to 350 for 10 min.

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From http://www.epicurious.com/recipes/member/views/GERMAN-PANCAKE-1265399

german pancake
Submitted by moyda Updated: April 21, 2008

Ingredients
3 eggs
3 C flour
3/4 C Milk
3 T butter
Powder Sugar
Syrup
fresh berries

Preparation
Mix eggs, flour, butter (melted) and milk in bowl and
add to greased 9x13 inch pan. Bake at 375 F for about
15 minutes or until pancake rises and is brown on top.
Add powder sugar, syrup and fresh fruit.

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From: http://www.marthastewart.com/article/german-apple-pancakes

German Apple Pancakes

If your children love pancakes (of course they do!),
they're likely to get even more excited about the baked
kind that puffs up in the oven. Make a holiday breakfast
for the family, starring mini German apple pancakes.
When the pancakes are done, have kids pick a topping.
Their likely choice? Fluffy fresh whipped cream.

Ingredients
2/3 cup flour
2 Granny Smith apples, peeled, cut into pieces (about 1 pound)
3 eggs
1/4 cup, light brown sugar
5 tablespoons granulated sugar plus more for tin
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
3/4 cup whole milk

Topping Ideas
Maple syrup
Fresh whipped cream
Strawberry jam
Extra confectioners' sugar
Fresh squeezed lemon juice

Tools
Measuring cups and spoons
6-cup jumbo muffin tin
Pastry brush
10-inch nonstick skillet
Food processor
Mesh strainer

Directions
This recipe makes 6 pancakes.
1. Preheat oven to 450 degrees. Brush melted butter inside
each muffin cup; coat with granulated sugar.
2.An adult can peel, core, and slice each apple into twelve
wedges, then cut each wedge into three pieces.
Toss with brown sugar, cinnamon, and lemon juice.
3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over
medium heat.Add the apples and saute, turning occasionally,
for 10 to 12 minutes, until caramelized.
Remove pan from stove; let cool 5 minutes.
Divide the caramelized apples among the muffin cups.
4. Place flour, salt, granulated sugar, melted butter, eggs, and
milk in the bowl of a food processor. Process for 3 minutes.
5. Pour batter over apples. An adult should place tin in oven
and lower heat to 400 degrees. Bake 15 minutes. Pancakes
will puff up during last 5 minutes of baking.
6.Take tin from oven and turn it over on a flat surface to
remove pancakes.
Dust with confectioners' sugar and serve immediately.

One Giant Pancake:
If you prefer, you can make a traditional large pancake to share
instead of six individual ones. Follow the steps for the recipe,
using an 8-cup apple pan or a 10-inch nonstick ovenproof skillet
or baking pan.
Bake for 20 to 25 minutes, until the edges become puffed and
golden. An adult can run a knife along the edges of the pan and
then, using potholders, turn out the finished pancake onto a
serving platter, cut into wedges.

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From http://www.grouprecipes.com/4614/german-pancakes.html

German Pancakes Recipe

Zena824
Pancakes with a twist of German style!!!
Prep: 5m
Cook: 7m
Servings:2


Ingredients
1 cup flour
1 cup milk
2 eggs
2 tablespoons sugar
1 teaspoon baking powderDirections
Mix all ingredients well.
Melt butter in large iron skillet or griddle.
Pour in approximately 1/2 cup batter; tilt skillet to coat bottom.
When top of pancake is set, turn and brown other side.
Remove from pan.
Fold pancake in half, then half again.
Stack on platter until all batter is cooked.
Serve topped or filled with fresh or frozen berries.

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From: http://www.grouprecipes.com/28790/german-egg-pancakes-with-lemon.html
German Egg Pancakes With Lemon Recipe

Mystic_river1
MMMM German crepy pancakes..so light with zesty lemon
and sugar or put your fruits on it...any topping you wish.
This was surprisingly good though.
Prep: 30m
Cook: 30m
Servings:6

Ingredients
2 cups water
1 cup heavy cream
10 eggs
1/3 cup powdered skim milk
3 1/4 cups flour (sifted)
1 cup powdered sugar
1 tbsp salt
1/4 tsp baking powder
a pinch of nutmeg
1 cup butter
Also, for topping:
1 bag of lemons
powdered sugar

Directions
Preheat your oven to 400 degrees.
In a big bowl combine the water, heavy cream, and
powdered milk. Beat this mixture until its smooth,
then add the eggs , the powdered sugar, flour sifted
for accuracy of measurement, salt, baking powder,
and nutmeg.
Beat all of this until it is smooth.
You need a med-large pan that is teflon-coated, with
handles that are ok in the oven up to 375 degrees ,
a baking pan will do the trick.
Put 2 tbsp. of butter in the pan that you have pre-melted
in the microwave and, once melted, swirl it around the
pan to coat it.
Add approximately 1/2 a cup of the batter to the pan,
and swirl that around as well. This should leave you with
a relatively thin layer (1/4" or so) of batter in the bottom
of the pan.
If your oven is ready to go, pop 'em in .
I had two different sized pans to use (8" and 10" ) so I
used them both. I just staggered their location in the oven
so that one wasn't blocking the heat to the other from below.
12 minutes at 400 degrees.

The larger pan will take a few minutes longer so check on them.
Once the pancakes start to brown around the edges, and curl
away from the sides of the pan, they're ready to come out .
When done put on a plate and keep them warm somewhere
(toaster oven?) else while you keep cooking.
Make sure you remember to keep that hot mitt handy, because
seeing a pan on the stovetop, you don't always think to have a
hot mitt on.
prepare your topping of lemon and powdered sugar,

If you like lemon at all though, try this topping, it's really easy .
Just halve all lemons, and juice them.
:
Add some lemon juice, sprinkle some powdered sugar on it to
counter-act the sour lemon juice, and you have a gorgeous pancake.

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From: http://www.grouprecipes.com/28514/german-puff-pancakes-with-spiced-apples.html
German Puff Pancakes With Spiced Apples Recipe

Grizzlybear
Prep: 25 m
Cook: 30m Servings:12

You will need #12- 12 oz. individual soufflé/serving bowls
(High temperature Oven-Proof)

Ingredients: Egg Mixture
1 1/2 cups flour
1 1/2 cups milk
9 eggs
3 tsp. vanilla
Apple Mixture
7 medium apples
(any variety-mixed red and green look more attractive)
3/4 cup brown sugar
1 tsp. each cinnamon, nutmeg and ginger
1/2 cup mincemeat (dried condensed/canned)
4 tbs. butter/margarine
1/4 cup water

Extras...
12 pats of butter/margarine
Ground Nutmeg for garnish
Whipped Topping for garnish

12 sliced apple wedges for garnish

Directions:
Whip milk, flour, eggs and vanilla. Set aside.
Place pat of butter in each bowl.
Preheat bowls in 400 degree oven for 10-15 minutes or
until butter is popping hot.
In the meantime, cut apples into chunks and place in
frypan with butter.
Cook for 15 minutes or until apples are moderately soft.
Add a bit of water if apples become too dry while cooking.
When cooked, add cinnamon, nutmeg, ginger, brown sugar
and mincemeat to apples. Continue cooking another 5-10
minutes or until well mixed and hot.
When butter in dishes is popping hot, add an even measure
of pancake batter to each dish.
Turn up oven to 425 degrees for 10 minutes then back down
to 400 for another 5 minutes or until pancakes are puffed up
and slightly brown on edges.
Remove from oven, place an even measure of apples in center
of each pancake. Top with dollop of whipped topping and sprinkle
with fresh nutmeg. Place a wedge of apple on top as garnish and
serve on a cloth doily on plate. Be careful, these are extremely
hot and may crack plates if doilies are not used!
Can also be made in a large iron skillet and cut into wedges and
served on a plate, if desired.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: http://www.grouprecipes.com/15129/german-pancakes-with-buttermilk-syrup.html
German Pancakes With Buttermilk Syrup Recipe

Prep:10m Cook:20m Servings:8
Grizzlybear

Ingredients
Pancakes
6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons melted margarine

Buttermilk Syrup
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla

Directions
Place the eggs, milk, flour and salt in a blender.
Cover and process until smooth.
Pour the butter into an ungreased 9 X 13-inch pan,
then add the batter.
Bake uncovered at 400 for 20 minutes.
Meanwhile, in a saucepan, combine the first five syrup
ingredients and bring to a boil.
Boil for 7 minutes.
Remove from the heat and stir in vanilla.
Serve pancake immediately with the syrup.

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CRISPY POTATO PANCAKES

From http://www.epicurious.com/recipes/member/views/CRISPY-POTATOE-PANCAKES-1215433

crispy potatoe pancakes
Submitted by aklueppel January 11, 2006

serving size 12

Ingredients
1/4 med onion, chopped
1/2 c flour
1/2 tsp baking powder
3 med baking potatoes, peeled and chopped
1/2 c butter, melted
1 egg
1/2 tsp salt

Preparation
In a blender cup, combine egg, onion, flour, baking powder,
and 1/2 tsp salt.
Add half the potatoes; blend until coarsely chopped.
Add the remaining potatoes, blend until coarsely chopped.
Add butter; blend until mixed.
Melt a pat of butter on a hot skillet;
spoon 2 oz batter into the skillet for each pancake.
Cook until browned, turning once.
Serve with applesauce or sour cream.
Note from Christy - at my house its always served with ketchup

Ann Romney's Monkey Bread Recipe

Ann Romney's Monkey Bread Recipe

Ingredients:

· 2 pkg. dry yeast dissolved in 1 c. warm water

· 2/3 c. sugar

· 1 1/2 t. salt

· 6 c. flour

· 1 stick butter

· 1 c. boiling water

· 2 eggs, well beaten

Directions:

Take one cup of warm water and pour dry yeast into the water.
Allow yeast to bubble within mixing cup. Mix butter, sugar,
boiling water, and salt in a glass bowl.

Allow mixture to cool slightly and then add yeast (once it
has bubbled) to mixture.

Beat the two eggs and add to the mixture, followed by flour.
Mix thoroughly. Dough will be sticky. Let rise, punch down.
Roll to 1 ½ inch thick.

Place in greased pan Bake at 350 degrees until golden.

Ann Romney’s Meatloaf Cakes

Ann Romney’s Meatloaf Cakes



Ann Romney blogs on The Five Brothers Blog, and offers up her family Meatloaf Cakes Recipe…

You can head on over there and see it, but for the sake of archiving purposes I’m going to copy and paste it here as well…(side note: they said they’re going to be adding more family recipes over time).

Meatloaf Cakes Recipe

Loaf Ingredients

- 1 ½ lbs ground beef

- ¼ cup lemon juice

- 1 egg

- 4 slices of white bread broken into pieces or bread crumbs

- ¼ cup onion, chopped

- 2 tsp seasoned salt

Sauce Ingredients

- ½ cup ketchup

- ½ cup brown sugar

- 1 tsp dry mustard

- ¼ tsp cloves

- ¼ tsp All spice

Instructions

Mix together loaf ingredients, shape into 6 individual loaves.
Bake for 15 minutes at 350 degrees. Mix together sauce ingredients
and spoon on top of loaves.
Continue baking at 350 degrees for 30 additional minutes.

Copycat Lipton Onion Soup Mix No Msg Recipe

Copycat Lipton Onion Soup Mix No Msg Recipe

5 Tbs is equal to One 1 1/4 oz package.

Preparation Time: 2 minutes

Ingredients:

3/4 cup dried minced onion
1/3 cup NO MSG beef bouillon powder
4 tsp onion powder
1/4 tsp celery salt
1/4 tsp sugar

Directions Combine all ingredients.
Store it in a ziplock bag or air-tight container. It will keep for quite a while.

German Stollen Recipe

From: http://www.grouprecipes.com/14186/german-stollen.html

German Stollen Recipe

This is a typical German loaf prepared for Christmas
celebrations. It is quite time consuming but well worth it!
Prep:34m
Cook:45m Servings:2
Lor

Ingredients
1/2 cup Chopped candied citron
1/4 cup Chopped candied angelica
1/2 cup Golden raisins
Boiling water
8 Tbsp. Butter
2 pkgs. Dry yeast
1 cup Milk - warmed
1 tsp. Salt
2 eggs; slightly beaten
2/3 cup granulated sugar
1/2 tsp. Mace
1/4 tsp. Ground Cardamom
5-1/2 cups All-purpose flour (approximately)
3/4 cup slivered blanched almonds
3 Tbsp. Confectioners' sugar

Directions
Combine the citron, angelica and raisins in a small bowl,
pour boiling water over to cover, then stir and let stand.
Melt the butter and let cool to lukewarm.
Sprinkle the yeast over the milk in a large bowl, stir, and
let stand a few minutes to dissolve.

Add the salt, eggs, butter, granulated sugar, mace and
cardamom, and mix well.
Add 2 cups of the flour and beat vigorously until smooth.
Add 3 more cups flour, 1 cup at a time, beating well after
each cup.

After adding the last cup, beat until the dough holds
together in a shaggy ball.
Turn out onto a lightly floured surface and knead for a
minute or 2, sprinkling on more flour if necessary to keep
it from being too sticky. Let rest for 10 minutes.

Drain the fruits and raisins in a strainer and press firmly
to remove excess water.
Sprinkle the fruit and nuts over the dough, and resume
kneading until the dough is smooth and elastic.
Add a little more flour as necessary to keep it from being
too sticky.

Place in a greased bowl, and turn the dough about to coat
all surfaces.
Cover and let rise until double in bulk. (This dough is
especially rich, and the first rise might take as long as
3 hours, depending on the temperature of your kitchen.)
Punch the dough down and divide in half.

Shape and pat each piece into an oval about 10 inches long
and 4-1/2 inches at the widest part.
Fold almost in half the long way, bringing the upper edge
only about 2/3 of the way over, so the bottom edge extends
beyond the top.

Place the loaves on a greased baking sheet, leaving several
inches between them.
Cover lightly and let rise for 45 minutes.

Bake in a preheated 350F oven for about 40 - 45 minutes,
until nicely browned.
Remove from the oven and transfer to racks to cool.

Allow the Stollen to cool before dusting with confectioners'
sugar sprinkled through a sieve.

Quick Cranberry Sauce

From: http://www.marthastewart.com/recipe/quick-cranberry-sauce

Quick Cranberry Sauce

Prep: 5 minutesTotal: 55 minutes
Ingredients
Serves 8
1 bag (12 ounces) frozen cranberries
1 jar (12 ounces) red-currant jelly
Directions
In a medium saucepan, combine cranberries and jelly.
Bring to a boil, reduce heat to a simmer, and cook, stirring
occasionally, until cranberries have burst and liquid has
reduced to a syrup, 20 to 30 minutes.

Transfer to a serving dish, and let cool.
Refrigerate, covered, until ready to serve, up to 3 days.

Turkey Day

FROM THE ARCHIVES: HERE'S ANOTHER--MAKE TWICE AS MUCH STUFFING AND MASHED POTATOES AS YOU THINK YOU'LL NEED:
Ease Turkey Day turmoil with a few handy tips (Mercury News Wire Services, 11/23/06)
Magazine tips

Instead of brining, salt the turkey for 24 to 48 hours before cooking. Massage salt into the turkey meat under the skin and inside the cavity. Be sure to rinse and dry the bird thoroughly before roasting (Cook's Illustrated, December).

When baking stuffing separately, use an ovenproof glass baking dish instead of a ceramic one. The bottom of the stuffing will brown better (Fine Cooking, November).

Two ways to handle problem gravy: Too thick? Add a splash of fortified wine such as Madeira or sherry. Too pale? Add a few shakes of soy sauce (Real Simple, November).

Four steps to light and buttery mashed potatoes: Boil the potatoes whole, with the skin on. Dry them out in a large saucepan over medium heat for two minutes before you rice or mash. Add butter before you add any liquids. Add milk/liquid that has been warmed (Bon Appetit, November).

To peel and cut butternut squash: First, trim an inch from the bottom and top for stability; use a serrated peeler on the thick skin; slice in half lengthwise and scoop out the membrane and seeds with a spoon (Cooking Light, November).

Three ways to handle Thanksgiving leftovers: Refresh undressed salad and crudités the next day by soaking them in water for 10 minutes. Make savory bread pudding with leftover stuffing; add meat from turkey legs to make it a strata. Freeze pecan pie by wrapping it tightly in foil and placing it inside two resealable plastic food storage freezer bags (Gourmet, November).

If you're not making your own pie crust, try Pillsbury's already-rolled or Pet-Ritz pie crust in a pan. They were rated best among ready-to-bake brands (Food & Wine, November).

When refrigerating pumpkin pie, lay a piece of paper towel lightly across the top, then cover the pie with plastic wrap. The towel will absorb any moisture and keep the pie surface free of droplets (Everyday Food, November).

Rosemary-Parmesan Icebox Crackers

Rosemary-Parmesan Icebox Crackers
Ingredients:
3/4 cup all-purpose flour
1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. chopped fresh rosemary
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 cup heavy cream

Equipment:
measuring cups and spoons
pepper mill
citrus zester or rasp grater
cheese grater
food processor
baking sheet
parchment paper
decorative cutters
wire cooling rack

In the bowl of a food processor, combine the flour, salt, pepper
and rosemary and pulse twice to mix. Add the butter and pulse
until the mixture resembles course meal, about 10 pulses.

Add the cheese and pulse twice to combine. With the motor
running, pour in the cream and continue processing until the
dough forms a single mass.

Transfer the dough to a work surface and roll into a log about
2 inches in diameter. Wrap with plastic wrap and refrigerate
for at least 3 hours or up to 2 days.

Preheat an oven to 325 degrees F.

Line a baking sheet with parchment paper.

Cut the dough into 1/8-inch-thick slices and place on the
prepared baking sheet. If desired, using miniature decorative
cutters, cut out the center of each slice, then place the cutouts
on the baking sheet. Bake until the crackers are light golden
brown, 20 to 25 minutes.

Transfer the baking sheet to a wire rack. When the crackers
are cool to the touch, transfer them to the rack.
Makes about 24 crackers.

VARIATIONS

Cheddar-Cayenne Icebox Crackers: In a food processor, pulse
together 1 cup flour, 1 1/4 tsp. salt and 1/2 tsp. cayenne as
directed above. Add 4 Tbs. (1/2 stick) unsalted butter and
pulse as directed. Pulse in 1 cup shredded sharp cheddar cheese,
then 1/4 cup cream. Following the instructions above, refrigerate,
slice and bake the crackers.

Black Pepper-Lemon Icebox Crackers: In a food processor, pulse
together 1 cup flour, 1 tsp. salt, 1 1/4 cracked pepper and zest of
2 lemons as directed above. Add 4 Tbs. (1/2 stick) unsalted butter
and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then
3 Tbs. cream. Following the instructions above, refrigerate, slice
and bake the crackers.

MAKE-AHEAD TIPS
Prepare the dough, shape it into logs and refrigerate for up to 2
days before baking. If desired, bake crackers up to 2 days in
advance, store in an airtight container at room temperature.

http://www.nydailynews.com/lifestyle/food/2007/11/07/2007-11-07_plan_a_perfect_thanksgiving.html

Applesauce Date Nut Bread

Applesauce Date Nut Bread
Yield: 12

Ingredients:
2/3 cups Butter or margarine
1 1/4 cups Sugar
4 Eggs
1 1/2 cups Applesauce
1/2 cups Milk
4 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Grated lemon rind
1 cup Chopped pecans
1/2 cups Chopped raisins
1/2 cups Chopped dates

Cream together butter & sugar.
Beat in eggs, one at a time.
Stir in applesauce & milk.

Combine dry ingredients;
add to applesauce mixture & mix well.

Stir in remaining ingredients.
Pour into 2 greased 9x5x3-inch loaf pans.

Bake at 350 for 1 hour or until bread tests done.
Cool on rack for 10minutes.
Remove bread from pan & finish cooling on rack.

MRS C.B. (JUDY) MAPES
From the , Fort Bliss Officers Wives Club,Ft. Bliss, TX.
Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey

Baked Rice #6

Baked Rice #6
Yield: 4
Ingredients:
1/2 cups Chopped onion
1/4 cups Butter (pareve margarine)
1 cup Long grain rice
2 cups Boiling chicken broth or water
2 tablespoons Melted butter(pareve margarine)

From: "Judith B. Sherman"
Date: Fri, 26 Jul 1996 20:15:31 -0400
I've used this recipe from the Joy of Cooking for many years.
It is one ofthe very few recipes that I use from this book.

Preheat oven to 375.
Cook onion in butter (pareve margarine) untiltranslucent.
Add rice, and stir until well coated.
Add boiling chicken broth or water.
Cover and bake for about 18 minutes.
Gently mix butter with the rice.
Serve the rice at once.

From:
JEWISH-FOOD digest 282

3-Step Cheesecake Recipe

3-Step Cheesecake Recipe
Yield: 8
Ingredients:

2 8 oz pkgs cream cheese; softened *
1/2 cups Sugar
1/2 teaspoons Vanilla
2 Eggs
1/2 Mini semi-sweet choco chips
Graham cracker crust


* You can substitute "light" cream cheese Beat cream cheese, sugar and
vanilla at medium speed until well blended. Blend in 2 eggs. Stir in
chocolate chips then pour batter into graham cracker pie crust. (you may
sprinkle 1/4 c mini semi-sweet chocolate chips on top if you desire) Bake
at 350F for 40 min, or until center is almost set. Cool. For best results
refrigerate for 3 hours.

Source: TV Guide clipping

Supernatural Brownies + 2 more brownies

Found on the NYTimes website here:
http://www.nytimes.com/2007/04/11/dining/111brex.html

Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998)

Time: About 1 hour

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Yield: 15 large or 24 small brownies.

Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

****************************************************************************
Found on the NYTimes website here:
http://www.nytimes.com/2007/04/11/dining/112brex.html

French Chocolate Brownies

Adapted from “Baking: From My Home to Yours,” by Dorie Greenspan (Houghton Mifflin, 2006)

Time: 1 1/4 hours

12 tablespoons butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan
1/2 cup all-purpose flour
1/8 teaspoon salt
6 ounces bittersweet chocolate, in pieces
3 eggs
1 cup sugar
1/2 teaspoon vanilla extract
2/3 cup lightly toasted walnuts or hazelnuts (optional).

1. Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.

2. In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.

3. In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.

Yield: 12 to 16 brownies.
****************************************************************************
New Classic Brownies

http://www.nytimes.com/2007/04/11/dining/113brex.html

Adapted from “Alice Medrich’s Cookies and Brownies” (Warner Books, 1999)

Time: 40 minutes

8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional).

1. Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.

2. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.

3. Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.

Yield: 16 brownies.

Creamy Asparagus Soup

From Simply Recipes
Creamy Asparagus Soup

Spring here means strawberries and rhubarb, sweet peas and asparagus, and dreams of the summer bounty to come. Asparagus are everywhere, big, fat, and fresh. And yes, although we can get them all year round, I'm especially happy to eat them in Spring. Not only are they likely to have been grown in the same Hemisphere, and could even be local, their very abundance signals the renewal of the season and a good-bye to Winter. Here is a fresh and easy asparagus soup recipe, a perfect excuse to buy more than one bunch.

2 lbs asparagus
1 large yellow onion, chopped
3 Tbsp unsalted butter
5 cups chicken broth
Leaves of 2 sprigs of fresh thyme
1/3 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper

1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips. Serves 4-6.

Adapted from a recipe in Gourmet magazine.Simply Recipes http://www.simplyrecipes.com

Crab with Hazelnuts Salad Recipe

Crab with Hazelnuts Salad Recipe

Most crab lovers know that fresh crab pairs well with avocado.
But have you ever tried it with roasted hazelnuts (also called
Filberts)? I got this idea from an appetizer prepared by an
Oregon chef (where they grow a lot of hazelnuts). It's lovely.

1 1/2 cups fresh lump crab meat
1/2 cup chopped roasted hazelnuts
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice (or 3 Tbsp Meyer lemon juice)
1 Tbsp olive oil
Freshly ground pepper
Salt to taste
4 large pieces of butter lettuce, rinsed and patted dry

In a medium sized bowl mix the hazelnuts, celery, onion,
parsley, lemon juice, olive oil, ground pepper, and salt.
Gently fold in the lump crab meat, trying not to break
up the crab too much.

Make individual servings, about a half cup each over a
piece of butter lettuce.

Serves 4.

Hazelnut Asian Lettuce Wrap

Hazelnut Asian Lettuce Wrap
Prep time: 15 minutes
Cooking time: 10 minutes
Makes: 6 servings

Ingredients:

1 tablespoon vegetable oil
1 1/4 pound turkey, ground
2 teaspoons garlic, fresh, minced
1/3 cup orange juice
1/3 cup Hoisen sauce
1 1/2 tablespoons soy sauce
1 tablespoon ginger, fresh, minced
1 tablespoon rice wine or white vinegar
1 cup hazelnuts, toasted, skin removed, coarsely chopped, divided
4 cups (8 ounces) coleslaw mix, cabbage and carrot blend
1/2 cup green onions, thinly sliced
1/4 cup cilantro leaves, packed (optional)
2 heads romaine leaves, washed, trimmed

Directions: Heat oil in large frying pan over medium high heat. Add turkey and garlic and sauté for 8 to 10 minutes until cooked. Drain and set aside.

Puree orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup hazelnuts in blender or food processor for 10 seconds, until blended.

Pour sauce over turkey and add coleslaw, green onions, cilantro and remaining hazelnuts. Mix until blended. Spoon on romaine leaves and serve.

Nutritional Analysis per Serving: Calories 350 (55 percent Calories from Fat), 23g Protein, 18g Carbohydrate, 4g Fiber, 22g Fat, 3g Sat. Fat, 0g Trans Fat, 55mg Cholesterol, 880mg Sodium.

For more recipes, visit www.hazelnutcouncil.com.

ANYTIME BURRITOS

ANYTIME BURRITOS
Yield: 6
Ingredients:
3/4 cups Sour cream (regular; light, no-fat)
2 tablespoons Taco seasoning mix
6 Eggs
6 (8-inch) flour tortillas; heated
3/4 cups Shredded light Cheddar cheese
1 cup Shredded Romaine lettuce

1 medium Ripe tomato; seeded, chopped
In small bowl stir together sour cream and taco seasoning mix;
set aside.

In medium bowl whisk eggs with 2 tablespoons water until
well beaten.

Pour eggs into 10-inch skillet sprayed with no stick cooking spray.

Cook over medium low heat, stirring occasionally, until eggs are
set (3 to 5 minutes).

To assemble burritos, spread about 2 tablespoons sour cream
mixture over each warm tortilla. Top with 1/6 eggs, cheese,
lettuce and tomato. Roll up tightly; serve warm.
MILITARY FAMILY MAGAZINE
JANUARY 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chili Picadillo

Chili Picadillo
from
http://www.mealtime.org/


Spice up your Mexican feast with chili, done picadillo style (pronounced pee-kah-dee-yoh)! A popular seasoned, chopped beef dish enjoyed in many parts of Latin America, picadillo gets its sweet, savory taste from fruit, olives, peppers and spices. In this dish, the quick prep time and full flavor starts with hearty canned chili. Add variety to your meal by serving Chili Picadillo with rice, whole-wheat tortillas and beans, or use it as an enchilada filling.

Ingredients:

1/2 pound lean ground beef*
2 cans (15 ounces each) less-sodium chili with beef*
2 medium apples, cored and finely chopped
1/4 cup raisins
2 tablespoons canned green olives, chopped (try black olives)
1 to 2 canned jalapeño peppers, seeded and finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup slivered almonds, toasted**

*For a vegetarian version of this recipe, use chili with beans and substitute canned red beans for the ground beef.

**To intensify the flavor, toast almonds in a dry skillet over medium-high heat for 3 to 5 minutes, shaking often.


Preparation Time: Approximately 10 minutes

Cook Time: Approximately 25 minutes

Preparation:

Brown ground beef in a medium skillet, breaking up the meat as it browns; drain any fat. Add chili, apples, raisins, olives, jalapeño peppers, oregano, cinnamon and cloves. Cover; simmer for 15 to 20 minutes to blend the flavors. To serve, ladle into bowls; top with toasted almonds.

Servings: 4

Nutritional Information Per Serving: Calories 400; Total fat 18g; Saturated fat 5g; Cholesterol 70mg; Sodium 830mg; Carbohydrate 70g; Fiber 6g; Protein 28g

Artichoke Bruschetta

Artichoke Bruschetta
from
http://www.mealtime.org/

A great start to any meal, this bruschetta combines the flavors of artichokes, garlic and Parmesan cheese for a delicious appetizer that is easy to prepare. Canned artichokes cut down on the prep time of this recipe, making it a quick fix.

Ingredients:

1 large sourdough baguette, cut in 20 small slices
2 cans (13 3/4 ounces each) artichoke hearts, drained and chopped
1 cup freshly grated Parmesan cheese
1 can (4 ounces) chopped chiles, drained
2 teaspoons minced garlic
1/2 cup fat-free mayonnaise


Preparation Time: Approximately 10 minutes

Cook Time: Approximately 20 minutes

Preparation:

Heat oven to 400°F.

Arrange baguette slices in a single layer on a baking sheet, and bake until lightly toasted, about 5 minutes.

Combine artichokes, cheese, chiles, garlic and mayonnaise. Mound the artichoke mixture on the toast, and bake for 10 to 15 minutes until bubbly.

Servings: 20

Nutritional Information Per Serving: Calories 130; Total fat 2.5g; Saturated fat 1g; Cholesterol 5mg; Sodium 430mg; Carbohydrate 21g; Fiber 1g; Protein 5g

Dad's English Muffin Pizzas Recipe

Dad's English Muffin Pizzas Recipe

From
http://www.elise.com/recipes/archives/004333dads_english_muffin_pizzas.php

Back in 7th grade home-economics, the cooking segment
consisted of learning how to make pizzas with English
muffins, some spaghetti sauce, a little cheese and a toaster
oven.
Relax. These aren't those pizzas. These are cool, a little
fancy, requiring-you-to-do-some-cooking English muffin
pizzas. When my father came home with a bag of English
muffins announcing that he was going to make pizzas with
them, I sort of rolled my eyes and stepped away. (Okay,
dad, whatever you want.)
But when the aroma of caramelizing onions, ham, bubbling
Mozzarella wafted through the house, I got my plate ready.
We'll be having these again soon.
(want to make your own English muffins? here's how)

6 muffin halves
1 cup grated Mozzarella cheese, packed
1 Tbsp butter
1 medium onion, sliced thin
3/4 cup diced ham
A pinch of chopped fresh sage
1/4 teaspoon stoneground mustard
Optional: A few slices of fresh tomato
1 Preheat oven to 425°F.
2 Melt butter in a medium skillet on medium high heat.
Add the onions and cook until translucent, about 5 minutes.
Add the diced ham, cook 5 minutes more.
Mix in the sage and mustard. Remove from heat.
3 Put muffin halves, open side up on a sturdy baking pan.
Distribute the cheese evenly, sprinkling over the muffin halves.
Put the onion ham mixture on top of the cheese.
If you want to use tomato slices, layer them between the
cheese and onion mixture.
4 Bake at 425°F for 8-9 minutes, until the muffins and
toppings are nicely browned, but not burnt.
Cut into quarters for appetizers or just leave whole for
a meal or snack.

Bruce's® Pie Filling Rice Krispie Bake

Great twist on Sweet Potato Pie from
http://www.brucefoods.com/recipes/pfricekrispie.html

Bruce's® Pie Filling Rice Krispie Bake

1-29oz can Bruce's Sweet Potato Pie Filling
2 eggs
2 tablespoons margarine softened
vegetable cooking spray

3 tablespoons maple syrup
2 tablespoons margarine melted
1 ½ cups Rice Krispies cereal
1 cup large marshmallows

Combine pie filling, eggs, 2 tablespoons softened margarine.
Spread mixture in covered casserole dish coated with cooking
spray. Bake according to the directions on pie filling can.

Last 10 minutes add maple syrup, melted butter and rice
krispies.
When casserole is done, add marshmallows overlapping to
fully cover surface area.
Bake 1-2 minutes longer untill golden brown.
Remove from oven.

Sammy Kershaw's Cajun Crabmeat Bundles

Sammy Kershaw's Cajun Crabmeat Bundles
From http://www.brucefoods.com/recipes/cajuncrabmeatbundles.html

1/2 teaspoon garlic
1/2 cup butter
8 oz cream cheese
1lb. crabmeat
2 teaspoons onion powder
1/2 teaspoon onion salt
1 tablespoon the "original" Louisiana Hot Sauce
1/2 cup diced onions
Cajun King Blended Spice Mix to taste
1 pack wonton wrappers

Melt the butter and cream cheese together.
Add the garlic, Cajun King Blended Spice Mix, onion powder,
onion salt, and Louisiana Hot Sauce.
Stir in the crabmeat and diced onions, cook about 5 minutes.
Season to taste. Place one heaping teaspoon of mixture in
center of wonton wrapper.
Bring the four corners together and pinch in the middle to
make it look like a little bundle.
Deep fry in hot oil for one to two minutes until wrappers
are golden brown.

This crabmeat mixture is also very good as a hot crab dip.

Rodeo Round-Up Ribs

Rodeo Round-Up Ribs

3-1/4 lb. pork spare ribs
2/3 cup water
3-1/2 tbs. unsalted butter
1 tbs. plus 1 tsp. lemon juice
1 tbs. plus 1 tsp. dry mustard
3 tbs. Mexene Chili Powder
2 tsp. sugar
2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
1 tsp. the original Louisiana Hot Sauce

Preheat oven to 400 degrees.
Place spareribs on broiler pan and cover with foil.
Roast 1½ hours.
While spareribs are roasting, combine remaining ingredients.
Mix well. Bring to boil. Reduce heat and simmer 3 minutes.
Remove ribs from oven, remove foil and turn on broiler.
Brush sauce on ribs.
Broil 5 minutes on each side, 5 inches from heat source.
Serve ribs with remaining sauce.

Apple-Hazelnut Muffins

Apple-Hazelnut Muffins
Yield: 6

Ingredients:
1/2 cups Hazelnuts, grounded in blender to a coarse flour
1/2 cups All-purpose flour
2 tablespoons Baking powder
1/4 cups Sugar
1 Egg 2 tablespoons Unsalted butter, melted and cooled
1/2 cups Warm milk
1 teaspoon Vanilla extract
1 pinch Of salt
1/2 cups Chopped dried apples

Preheat oven to 350F.

Combine hazelnuts, flour, baking powder and sugar.

Add egg, butter, milk, vanilla, salt and apples.

Let stand 10 minutes.

Fill 4 cups of a nonstick muffin pan
(or regular muffin pan with paper liners)with the batter.

Bake 8 to 10 minutes, until a toothpick inserted in the
center comes out clean.

From the cookbook "Apples" by Robert Berkley

From Gemini's MASSIVE MealMaster collection at

www.synapse.com/~gemini

King Cake

Some King Cakes have cream cheese or jelly filling.
This is a recipe for traditional, unadulterated
King Cake.


WARNING: Be sure to warn your guests that there is
a plastic baby in the cake!

3 1/2 cups flour + 1 cup + extra for flouring the work surface
1/2 cup sugar
1 tsp. nutmeg
2 tsp. salt
1 tsp. fresh lemon peel, minced
1/2 cup water, 105-115 degrees
2 packages active dry yeast
2 tsp. sugar
1/2 cup milk, lukewarm
5 egg yolks
1 whole egg
1/2 cup unsalted butter, softened + extra butter for rising bowl and baking sheet
1/2 tsp. cinnamon
egg wash (1 egg mixed with 2 tsp. water)

Icing and Decoration:

3 cups Confectioners sugar
1/4 cup lemon juice
3-6 Tbsp. water
green, yellow and purple colored sugar
a 1" plastic baby

Combine 3 1/2 cups flour, 1/2 cup sugar, nutmeg, salt and lemon peel in a large bowl and set aside. Pour warm water into a small shallow bowl. Sprinkle yeast and 2 tsp. sugar over water. Allow the yeast and sugar to rest for 3 minutes, then mix thoroughly. Set bowl in a warm place until yeast bubbles and mixture doubles in size, about 10 minutes.

Make a well in the center of the flour mixture. Add yeast mixture, milk, egg yolks and one whole egg into the well. Slowly combine ingredients with a sturdy wooden spoon. Stir in softened butter until dough forms a medium-soft ball.

Place ball on a well-floured surface. Knead mixture as you would bread, gradually adding flour 1 Tablespoon at a time, until dough is no longer sticky. (Only add as much flour as necessary to achieve this state, but no more than 1 cup.) When dough is no longer sticky, knead for 10 minutes more until shiny and elastic. Coat the inside of a large bowl evenly with softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a kitchen towel and place in a draft free spot for about 1 1/2 hours, or until dough doubles in volume.

When dough has risen, remove place on a floured surface. Using your fist, punch the dough down forcefully. Sprinkle with cinnamon and knead for 1 minute. Form into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Once again, cover and let rise until doubled, about 45 minutes to 1 1/2 hours. Preheat oven to 375. Brush top and side of cake with egg wash and bake on middle rack for 25 to 35 minutes until golden brown. Place cake on wire rack to cool completely.

Once the cake has cooled, insert the plastic baby at this time. Mix confectioners sugar, lemon juice and 3 tablespoons of water until mixture is smooth, adding more water as necessary to achieve a smooth, spreadable consistency. Spread icing over cake and immediately sprinkle colored sugar in alternating color rows. Serve in 2" - 3" slices.

Basic Batter for pancakes

Basic Batter for pancake
Makes 14-16
100 g (1 cup) plain all purpose flour
2 eggs
300 ml ( 1-1/4 cups) milk
1 tablespoon oil, plus extra for frying
2 tablespoons wateroil for cooking

Preparation:
Place the flour in a bowl and make a well in the middle.
Add the eggs and a little of the milk. Gradually beat the
eggs and milk together, incorporating some of the flour
to make a smooth, thick batter.

Then again keep pouring the remaining milk until all the
flour is incorporated in a smooth batter. Beat in 1 tablespoon
oil and water. Leave the batter to stand for 30 minutes before
cooking.

Brush a little oil over a non-stick or heavy based flat pancake
pan or frying pan (skillet). A 15-17.5 cm or, 6-7 inches pan is
the best, as this makes small pancakes which are easy to fill
and hold, and allows guests to sample all the fillings. Pour a
thin layer of batter into the pan, tilting the pan to spread it
evenly. Cook over a medium heat until the batter is set and
the underneath lightly browned.

Use a spatula or palette knife to turn the pancake and cook
the second side until lightly browned. Transfer to a warm
plate, cover with absorbent kitchen paper and continue until
all the batters used up.

You can use either cooked chicken filling or have a yummy
desert filling like cherry pie filling or strawberries.

Special tips:
Pancake has one added advantage: it can be frozen up to a
couple of months ahead or they can be chilled for up to 3
days before the party. They should be well wrapped so
that they don't dry out and each separated with absorbent
kitchen during the storage. Stack the pancakes in ovenproof
serving dishes, brush each one very lightly with a little
molten butter, and cover with foil. Set the oven at 180oC.

Reheat the pancakes about 15 minutes before everyone is
ready to eat. The hot fillings should be placed on warmers
or burners.

German Pancakes

Wow this is a blast from the past. I used to make German Pancakes for the boys and they would eat them faster than I could make them. This is an impressive breakfast dish because it rises really high like a souffle but really easy once you make it a couple times to get the oven temp/time thing worked out. You can double the recipe if you have a bigger pan or split into two pans.

4-6 eggs
1/4 C flour
1/4 C milk
1/4 t baking powder

Preheat oven to 450. Take shallow pan that will go into oven (8-10 inch cast iron frypan is best or pie pan in a pinch). Put in oven while its preheating.

Beat eggs briskly till they are lemon yellow. Add Baking Powder to flour then sift into bowl while mixing completely. You can add 1/4 t cinnamon, 1/4 t vanilla but they are not necessary. Batter will be quite thin.

Get out oven mitts and pull pan out of oven. Throw a couple tablespoons of butter in, melt the butter, tilt pan onto the side so the butter coats the sides and bottom of the pan generously. You want the pan really hot and the butter melted all over the pan.

Pour egg mixture into pan all at once and pop into oven for 20-30 minutes.

This is the only tricky part. DONT look for 20 minutes to give it a chance to rise but then don't let it get too done. Remove from pan immediately to a warmed serving platter.

Top with one of these or set some of them out and see who likes what the best (except the lemon and sugar work best if you do it right away.)

Fresh squeezed lemon juice and sifted powdered sugar
Whipped cream and sliced fresh strawberries
Whipped cream and frozen strawberries or cherries
Applesauce with a dash of cinnamon & nutmeg
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm (I think cherry or blueberry is best) My boys think this should have whip cream too.

Brussels Sprouts with Mushrooms

Brussels Sprouts with Mushrooms
SUBMITTED BY: MARILYN PERZIK
"My husband and I adore Brussels sprouts and usually
just steam them served with butter."

Original recipe yield:6 servings

PREP TIME - 15 Min
COOK TIME - 25 Min
READY IN - 40 Min

US METRIC SERVINGS About scaling and conversions

INGREDIENTS

4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

DIRECTIONS

Cook Brussels sprouts in a pot of lightly salted
boiling water for 15 minutes, or until fork-tender;
strain through a colander, removing as much water
as possible. Set aside.

Melt butter in a large skillet over medium high
heat. Cook and stir mushrooms until lightly browned.
Toss Brussels sprouts with mushrooms, and sprinkle
with parsley and lemon juice. Serve immediately.

Hot Chocolate

Authentic Rich and Thick Hot Chocolate by Sam Madell
This recipe works beautifully using water instead of milk, which is perfect for people who want to consume chocolate for its beneficial antioxidants. (When cocoa is combined with milk, the antioxidants in the cocoa bind to the proteins in the milk, making the antioxidants bio-unavailable, and therefore essentially useless.) The cornflour in this recipe takes away the austere edge that most water-based chocolate drinks have. It’s also easy to modify: if it’s too strong, add some extra sugar to taste; if it’s too rich, add some extra water.
The drink is best served with something to dip into it—ideally churros (Spanish donuts), but croissants work well too!

Ingredients:
40g unsweetened chocolate
2 cups water
2 Tbsp sugar (or more, to taste)
2 Tbsp cornflour

Serves 2

1. Pour the water into a saucepan, and place over medium heat until it’s nearly simmering.
2. Meanwhile, combine the sugar and cornflour in a cup.
3. Pour a small amount of the hot water into the sugar/cornflour mixture, and stir until you have a runny, lump-free paste.
4. Pour this paste back into the saucepan with the rest of the water, over medium heat.
5. Break the chocolate into pieces, then add the pieces to the hot water mixture.
6. Whisk the mixture over heat until it starts to thicken. This will take a few minutes. (The longer you cook it, the thicker it will become.)
7. Pour into mugs, and serve immediately. (It’s normal for this hot chocolate to form a skin, like custard.)

From Sugar Saavy
http://sugarsavvy.net/2006/12/29/authentic-hot-chocolate/

Chocolate Snowballs

Chocolate Snowballs

1 cup shortening or margarine
1 cup sugar
1 egg
1 tsp. vanilla
1- 1 ounce square melted unsweetened chocolate
2 cups sifted flour
1 tsp salt
1/4 cup chopped walnuts

Cream shortening and sugar together, add egg,
vanilla and melted chocolate. Mix well.
Add sifted dry ingredients
Add nuts.


Cool dough slightly to handle easier.
Form into balls the size of walnuts.
Place on baking sheet.
Bake at 350 to 375 degrees for 12 to 15 minuets or
until cookie is solid but not overly browned.

Roll in sifted powdered sugar while still slightly warm.

Makes 5 dozen.

Russian Tea Cakes (Cookies)

Russian Tea Cakes (Cookies)

In large bowl combine:
1 cup softened butter
1/2 cup sifted powdered sugar
1 tsp vanilla
1/4 tsp salt

Gradually add:
2 1/4 cups sifted flour

Stir in
3/4 cup chopped nuts

Chill dough slightly for easy handling.

Roll into 1 inch ball. Place about 1 inch apart on ungreased cookie sheet.
Bake at 350 degrees for 8 to 10 minuets. Do not overbake!!

While still warm roll in sifted powdered sugar.
Re-roll in sugar again after cooled.

Makes 4 dozen cookies.

Plane Snacks - Roast Beef and Red Pepper Sandwiches

Roast Beef and Red Pepper Sandwiches
Source: Better Homes and Gardens
http://recipes.bhg.com


Makes 4 sandwiches

Start to Finish: 15 minutes



Ingredients
1 tablespoon light mayonnaise dressing 1 tablespoon Dijon-style mustard 1 to 2 teaspoons prepared horseradish 2 6- or 7-inch Italian bread shells (Boboli) or Italian flatbreads (focaccia) 10 ounces thinly sliced cooked roast beef 1/4 cup roasted red peppers or purchased roasted red peppers, cut into 1/4-inch-wide strips 2 ounces thinly sliced Monterey Jack cheese 2 cups fresh watercress
Directions
1. Combine mayonnaise dressing, mustard, and horseradish in a small bowl. Carefully slice bread in half horizontally using a serrated bread knife. For each sandwich, spread cut side of a bread half with mayonnaise mixture. Top each with roast beef, red pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Makes 4 servings.

Nutrition facts per serving:
Servings Per Recipe 4 sandwiches
Calories 344
Total Fat (g) 13
Saturated Fat (g) 4
Monounsaturated Fat (g) 3
Polyunsaturated Fat (g) N/A
Cholesterol (mg) 66
Sodium (mg) 484
Carbohydrate (g) 26
Total Sugar (g) 0
Fiber (g) 2
Protein (g) 31
Calcium (mg) N/A
Vitamin A (DV%) N/A
Vitamin C (DV%) 55
Calcium (DV%) 19
Iron (DV%) 16
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A

© Copyright 2006 Meredith Corporation. All Rights Reserved.

Plane Snacks - Cobb Salad Wrap

Cobb Salad Wrap
Source: Better Homes and Gardens
http://recipes.bhg.com

Makes 4 main-dish servings



Ingredients
1/2 cup blue cheese salad dressing 4 8- to 10-inch whole wheat or Southwest-flavored flour tortillas 4 romaine lettuce leaves, ribs removed 4 strips bacon, crisp-cooked and drained 2 green onions, cut into thin strips 2 medium plum tomatoes, seeded and cut into thin wedges 1/2 cup shredded mozzarella cheese (2 ounces) 8 ounces cooked chicken, shredded
Directions
1. Spread salad dressing over one side of each tortilla. Top with lettuce, bacon, green onions, tomato, cheese, and shredded chicken. Roll up tightly. Serve immediately. Or, wrap in plastic wrap and chill up to 4 hours. Makes 4 main-dish servings.

Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings
Calories 404
Total Fat (g) 26
Saturated Fat (g) 7
Monounsaturated Fat (g) N/A
Polyunsaturated Fat (g) N/A
Cholesterol (mg) 69
Sodium (mg) 734
Carbohydrate (g) 17
Total Sugar (g) N/A
Fiber (g) 10
Protein (g) 26
Calcium (mg) N/A
Vitamin A (DV%) 11
Vitamin C (DV%) 18
Calcium (DV%) 16
Iron (DV%) 7
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A

© Copyright 2006 Meredith Corporation. All Rights Reserved.

Plane Snacks - Fruit and Broccoli Salad BHG

Fruit and Broccoli Salad
Source: Better Homes and Gardens
http://recipes.bhg.com
Makes 12 to 16 servings

Prep: 15 minutes
Chill: 1 hour



Ingredients
1 16-ounce package shredded broccoli (broccoli slaw mix) 2 cups seedless red and/or green grapes, halved 2 medium apples, cored and chopped 2/3 cup bottled citrus salad dressing (such as tangerine vinaigrette) 1 cup coarsely chopped pecans or walnuts, toasted if desired*
Directions
1. In a very large bowl combine shredded broccoli, grapes, and apples. Up to 1 hour before serving, pour salad dressing over broccoli mixture; toss to coat. Cover and chill . Transfer to a serving bowl. Sprinkle with nuts; toss again. Makes 12 to 16 servings.
To Toast Nuts: Preheat oven to 350 degree F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light golden brown, stirring once or twice.

Nutrition facts per serving:
Servings Per Recipe 12 to 16 servings
Calories 219
Total Fat (g) 15
Saturated Fat (g) 2
Monounsaturated Fat (g) 6
Polyunsaturated Fat (g) 4
Cholesterol (mg) 6
Sodium (mg) 131
Carbohydrate (g) 21
Total Sugar (g) 14
Fiber (g) 2
Protein (g) 3
Calcium (mg) N/A
Vitamin A (DV%) 0
Vitamin C (DV%) 32
Calcium (DV%) 3
Iron (DV%) 5
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A


© Copyright 2006 Meredith Corporation. All Rights Reserved.

Plane Snack Herb-Baked Olives From BHG

Herb-Baked Olives
Source: Better Homes and Gardens
http://recipes.bhg.com

Prep: 15 min.
Chill: 2 hr.
Bake: 45 min.



Ingredients
1-1/2 cups mixed imported Greek and/or Italian olives 1/2 cup dry white wine 1/4 cup olive oil 2 4-inch sprigs fresh rosemary 1 tablespoon finely shredded orange peel 2 tablespoons orange juice 1 tablespoon snipped fresh rosemary 1 tablespoon snipped fresh parsley 3 cloves garlic, minced 1/8 teaspoon ground black pepper
Directions
1. In a 15x10x1-inch baking pan, combine olives, wine, 1 tablespoon of the olive oil, and rosemary sprigs. Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid is absorbed, stirring occasionally.
2. Meanwhile, for dressing, in a small bowl, combine remaining 3 tablespoons olive oil, orange peel, orange juice, snipped rosemary, parsley, garlic, and pepper.
3. Pour dressing over olive mixture; toss gently to coat. Transfer olive mixture to a serving bowl. Cover and chill for at least 2 hours. Makes 6 servings.
4. Make-Ahead Tip: Prepare olives as directed. Transfer to an airtight container and chill for up to 1 week.

Nutrition facts per serving:
Calories 155
Total Fat (g) 14
Saturated Fat (g) 1
Monounsaturated Fat (g) N/A
Polyunsaturated Fat (g) N/A
Cholesterol (mg) 0
Sodium (mg) 377
Carbohydrate (g) 4
Total Sugar (g) N/A
Fiber (g) 2
Protein (g) 0
Calcium (mg) N/A
Vitamin A (DV%) N/A
Vitamin C (DV%) N/A
Calcium (DV%) N/A
Iron (DV%) N/A
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A

© Copyright 2006 Meredith Corporation. All Rights Reserved.

Plane Snacks - Trail MIx

Trail Mix
Source: Better Homes and Gardens
http://recipes.bhg.com

Makes about 13 cups (twenty-six, 1/2-cup servings)

Prep: 15 minutes
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour



Ingredients
1 9- to 9-1/2-ounce package ranch-flavored whole grain crackers or thin wheat crackers 1 5-ounce package southwestern-spiced sweet potato sticks or 3 cups shoestring potatoes 1 12-ounce can honey-roasted peanuts (2-1/3 cups) 1 3-ounce package freeze-dried roasted sweet corn or one 4-ounce container freeze-dried whole kernel corn 1/4 cup butter 1-1/2 teaspoons dried sage, crushed 1 7-ounce package chocolate-covered raisins (1 cup)
Directions
1. Preheat oven to 300 degree F. In a large shallow roasting pan combine crackers, sweet potato sticks, peanuts, and corn.
2. In a small saucepan heat butter and sage over low heat until butter is melted. Drizzle butter mixture over cracker mixture; mix well. Bake, uncovered, for 20 to 25 minutes or until lightly toasted, stirring twice. Spread mixture on a large piece of foil to cool. When cool, stir in chocolate covered raisins.
3. Store in an airtight container up to 2 weeks. Makes about 13 cups.

Nutrition facts per serving:
Servings Per Recipe about 13 cups (twenty-six, 1/2-cup servings)
Calories 209
Total Fat (g) 12
Saturated Fat (g) 3
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 7
Sodium (mg) 159
Carbohydrate (g) 21
Total Sugar (g) 8
Fiber (g) 2
Protein (g) 5
Calcium (mg) N/A
Vitamin A (DV%) N/A
Vitamin C (DV%) 1
Calcium (DV%) 2
Iron (DV%) 3
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A


© Copyright 2006 Meredith Corporation. All Rights Reserved.

Ragù alla Bolognese

Ragù alla Bolognese Emilia-Romagna
Preparation - Medium
Prep: 30 min Cook: 3-5 hrs
Serves 4

Spaghetti Bolognese - Bolognese sauce usually features at least two different kinds of meat, the meat is usually minced, not ground, and milk or cream in some measure is added at some point. This is our adaption of the Bolognese recipe. For a quick meat sauce with ground beef, see Simple Meat Sauce or try the more classic Bolognese Sauce with milk and nutmeg.

3 Tb olive oil
3 TB butter
1 large onion, finely chopped
2 stalks celery finely chopped
2 carrots finely chopped (size of a wooden match head)
2 bay leaves
1/2 tsp dry oregano (more to taste) 1 tsp fresh
1/4 cup red wine (optional)
1 14 oz and 1 28 oz can tomatoes (36 oz all together)
14 oz tomato sauce - homemade, or commercial, Hunts or similar
1 lb good quality beef, minced
1/4 lb ground pork or Italian style pork sausage broken up in small pieces
salt
chili pepper or pepperoncino, small piece (more to taste)
IN an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add the celery, carrot and optional hot pepper and cook gently until softened, about 2 - 4 minutes.

ADD the minced beef and the pork sausage, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.

ADD the tomatoes, the oregano and the bay leaves and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)

USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding.

YOU can refrigerate for up to 3 days. Freezes well. You can make extra portions for later.

Favorite Fabulous Recipe Blogs

http://bakingsheet.blogspot.com/
http://dessertfirst.typepad.com/dessert_first/
http://www.tigersandstrawberries.com/
http://foodiefarmgirl.blogspot.com/
http://www.elise.com/recipes/
http://kitchen-parade.blogspot.com/2002/10/kitchen-parade-recipe-index_01.html

Asparagus

From the NY Times
http://www.nytimes.com/2006/05/17/dining/17mini.html

Recipe: Asparagus Salad With Soy-Mustard Dressing
Time: 15 minutes

1 pound thick asparagus, trimmed and peeled
1 tablespoon Dijon mustard
2 egg yolks, preferably organic
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
Extra virgin olive oil as necessary.

1. Bring a large pot of salted water to a boil. Cook
asparagus just until bright green but tender, up to
4 or 5 minutes for thicker spears.

Drain and immediately rinse with cold water (or,
better still, plunge into ice water). Drain again and
set aside. (You can wrap asparagus and refrigerate for
up to a day at this point. Bring to room temperature
before serving.)

2. Whisk together mustard, egg yolks, soy sauce, lemon
juice and just enough olive oil (start with a tablespoon)
to make a smooth dressing. Toss with asparagus and serve.

Yield: 4 servings.

**********************************************************

Recipe: Stir-Fried Asparagus With Pork
Time: 20 minutes

1 pound pencil-thin asparagus
2 tablespoons peanut or vegetable oil
3 or 4 dried red chilies, optional
¼ pound ground pork
1 tablespoon minced garlic
½ cup scallions
½ cup chicken stock or water
1 tablespoon soy sauce
2 teaspoons dark sesame oil, optional
Cooked white rice for serving (optional).

1. Break bottom inch or so off of each asparagus spear;
cut stalks into inch-long pieces.

2. Heat a large skillet over high heat for about 2 minutes.
Immediately add half the peanut oil, chilies if you're
using them and pork, crumbling it with your fingers.

Cook, stirring only occasionally, until pork browns, about
2 minutes. Remove pork to a bowl, discard chilies and lower
heat slightly.

3. Add remaining oil and asparagus to skillet. Cook, stirring
occasionally, until asparagus turns bright green and begins
to become tender, 3 or 4 minutes. Add garlic and scallions
and cook, stirring once or twice, for 30 seconds.

4. Add stock or water and soy sauce; stir and cook for 15
seconds. Stir in pork, add sesame oil if you like and stir
once more. Serve with white rice, if desired.

Yield: 4 servings.
**********************************************************

Recipe: Asparagus Vichyssoise
Time: 30 minutes, plus chilling

2 tablespoons butter or extra virgin olive oil
3 medium potatoes, any type, peeled and diced
2 leeks, trimmed, well-washed and chopped
1 pound thin asparagus, trimmed and cut into 1-inch lengths
Salt and freshly ground black pepper to taste
5 cups chicken or vegetable stock
1 cup cream or half-and-half, optional.

1. Put butter or oil in a large, deep saucepan and turn heat
to medium. When butter melts or oil is hot, add vegetables.
If you like, set aside 12 or 16 of the nicest pieces of
asparagus; parboil in salted water for about 2 minutes and
use as a garnish for the soup. Season with salt and pepper
and cook, stirring, for 2 to 3 minutes.

2. Add stock and cook until vegetables are very tender,
about 15 minutes. You may prepare soup in advance up to
this point. Cover and refrigerate for up to 2 days.

3. Purée soup in batches until very smooth. Chill. (Though
vichyssoise is served cool, this soup could also be served
warm.) Stir in cream, if using, taste and adjust seasoning,
garnish if you like, and serve.

Yield: 4 servings.

Fresh Peach Ice Cream

http://www.flippenhillbillybarn.com/recipes.htm

Fresh Peach Ice Cream

1 1/2 c. sugar

2 Tbsp. flour

1/2 tsp. salt

3 eggs, beaten

1 qt. whole milk

1/2 pt. whipping cream

1 Tbsp. vanilla

6 c. chopped peaches

1 c. sugar (for peaches)



Combine sugar, flour, and salt; add eggs and blend well.

Add milk and cook slowly until slightly thickened.

Allow to cool.

Add whipping cream (unwhipped), vanilla and peaches sweetened with 1 cup sugar.

Pour into freezer only 2/3 full and freeze.

Makes 1 gallon

Southern Homemade Apple Pie

From http://www.flippenhillbillybarn.com/

Mama Dan's Southern Homemade Apple Pie

Apples lend fiber, vitamins, and minerals to the this dessert

Raisins provide a good source of iron

Preparation Time (20 minutes plus cooling)

Baking Time (35 to 40 minutes)

Tip from Mama Dan (When choosing apples for pies I like to use Golden Delicious)

1/4 cup packed light brown sugar
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups of apples, peeled, cored, and thinly sliced
1 cup dark raisins
2 unbaked, ready-made 9-inch piecrust
*For the Glaze
1 large egg, beaten
1 tablespoon granulated sugar

Preheat oven to 425. Place 9-inch Pie crust into deep dish pie plate.

In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon, and nutmeg.

Mix Well

Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared Pie crust.

Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.

Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.

Pudding Cakes Rum Lime or Chocolate

http://www.latimes.com/features/food/la-fo-puddcakerec1may17,0,6564208.story

From the Los Angeles Times
Rum and coconut pudding cake

May 17, 2006

Total time: About 55 minutes

Servings: 4 to 6

1/4cup flour

1/2cup sugar

1/4teaspoon sea or kosher salt

1/2cup unsweetened coconut milk

1/4cup freshly squeezed orange juice

1/4cup whole milk

1/4cup dark rum

1/8teaspoon Angostura bitters

2 large eggs, separated

1. Heat the oven to 350 degrees. Combine the flour, sugar
and sea salt in a mixing bowl and stir to mix.

2. Combine the coconut milk, orange juice, milk, rum and
bitters in a 2-cup measuring cup. Add the egg yolks and
whisk or stir to blend. Stir into the dry ingredients and
mix until no lumps remain.

3. Beat the egg whites in a second bowl just until stiff
peaks form. Gently but thoroughly fold into the batter.
Scrape into a soufflé dish or 1-quart casserole. Set the
dish into a large baking dish and pour hot water in to a
depth of about 1 inch.

4. Bake for 50 minutes. Serve warm.

Each of 6 servings: 180 calories; 3 grams protein;
23 grams carbohydrates; 0 fiber; 6 grams fat;
4 grams saturated fat; 72 mg. cholesterol; 77 mg. sodium.
********************************************************
http://www.latimes.com/features/food/la-fo-puddcakerec2may17,0,6957425.story

From the Los Angeles Times
Key lime pudding cake

May 17, 2006

Total time: About 1 hour

Servings: 4 to 6

1/4cup flour

1/2cup sugar

1/4teaspoon sea or kosher salt

2 large eggs, separated

1 cup whole milk

2 teaspoons freshly grated Key lime zest

1/4cup freshly squeezed Key lime juice (about 6 limes)

1. Heat the oven to 350 degrees. Combine the flour, sugar
and salt in a medium mixing bowl.

2. Beat the egg yolks in a second bowl. Add the milk, lime
zest and juice and stir into the dry ingredients, mixing well
to make a smooth batter.

3. In a clean bowl, whip the egg whites until stiff peaks form.
Using a rubber spatula, gently but thoroughly fold them into
the batter. Transfer to a soufflé dish or 1-quart casserole.
Place in a larger baking dish and pour hot water into the
larger dish to a depth of about 1 inch.

4. Bake 50 minutes. Serve warm or cold, ladling the top
and sauce onto dessert plates.

Each of 6 servings: 135 calories; 4 grams protein;
24 grams carbohydrates; 0 fiber; 3 grams fat;
1 gram saturated fat; 75 mg. cholesterol; 87 mg. sodium.
********************************************************

http://www.latimes.com/features/food/la-fo-puddcakerec3may17,0,7350642.story

From the Los Angeles Times
Hot fudge pudding cake

May 17, 2006

Total time: 55 minutes

Servings: 8

Note: This is best if you use a top-quality Dutch process
cocoa such as Valrhona, Fauchon or La Maison du Chocolat.

7tablespoons top-quality Dutch-process cocoa, sifted, divided

1/2 cup sugar

1 cup flour

2 teaspoons baking powder

1 teaspoon kosher or sea salt

1/2cup half-and-half

4tablespoons melted unsalted butter

1 cup roughly chopped toasted cashews, pecans or walnuts

3/4 cup packed dark brown sugar

Vanilla ice cream (optional)

1. Heat the oven to 350 degrees. In a mixing bowl,
combine 4 tablespoons of the cocoa with the sugar,
flour, baking powder and salt. Toss with a fork
until well mixed.

2. Stir in the half-and-half and butter and mix well.
Fold in the nuts. Spread the batter evenly into a
9-inch round or square baking dish, smoothing the top.

3. Combine the remaining cocoa with the brown sugar,
mixing well, and distribute evenly over the top of
the batter. Pour 1 3/4 cups hot water evenly over
the top.

4. Bake 45 minutes. Remove the dish to a trivet to cool
slightly and scoop the pudding onto dessert plates, with
or without ice cream.

Each serving: 362 calories; 6 grams protein;
54 grams carbohydrates; 2 grams fiber; 16 grams fat;
7 grams saturated fat; 21 mg. cholesterol; 281 mg. sodium.

Martini Hacienda

Martini Hacienda
1 part Martini Rosè
2 parts elderberry juice
Ice cubes
Pour into a tall glass and decorate with lemon or lime slices.

Martini on the rocks
Pour a little Martini Extra Dry, Martini Bianco or Martini
Rosè directly over 2-3 ice cubes
Garnish with lemon or lime slices. If you use Martini Rosso,
garnish with orange slices.

All About Cooking and Storing Eggs

Tips About Eggs

By Tina Caldwell

We have heard and read many facts and findings about
eggs. Sometimes we hear that eggs are good for us and
other times we hear that eggs can create health problems.
We have found a few facts and tips about eggs which you
might find helpful and beneficial.

An egg is very nutritious and makes a valuable contribution
to the diet. Eggs may be eaten in place of meat, as they are
an excellent source of high quality protein. Eggs contain all
nine essential amino acids as well as supply 11 essential
nutrients including vitamins A, D, E, thiamin, niacin, and
riboflavin plus iron and phosphorus. One to two eggs are
considered a serving and may be substituted in place of a
2-3 ounce (60-90 g) serving of meat, fish or poultry.

The color of the egg yolk is determined by the diet of the
hen and does not affect the nutritional value or quality of
the egg. When hens are fed a larger proportion of wheat
in relation to other ingredients in a diet, they produce
eggs with pale yolks. A diet containing a high proportion
of yellow corn, will result in eggs with darker yolks. The
color of the shell is determined by the breed of hen and
both brown and white eggs are equally nutritious

Eggs can be frozen in their shells, and can still be hard-
cooked successfully, but other uses are limited. Raw eggs
may be frozen at -18°C (0°F) for up to a year. Egg whites
can be frozen in a freezer, airtight container as they are;
be sure to leave room for expansion. To freeze yolks or
whole eggs, break them into a bowl, and mix gently so
as not to add air. To prevent lumpiness in the yolk, add
salt, sugar or corn syrup (depending on the intended use)
in the following amounts:

* 2 tsp (2 ml) salt for every 1 cup (250 ml) eggs
* 1 tbsp (15 ml) sugar or corn syrup for every 1 cup
(250 ml) eggs

It is best if you freeze eggs in small quantities so you can
easily thaw what you need.
An easy way to freeze eggs is to place them in an ice cube
tray and then transfer them to a plastic bag. It is safest to
thaw eggs in the refrigerator and use them in recipes in
which the eggs are thoroughly cooked. Hard-cooked eggs
do not freeze successfully, because the cooked egg whites
tend to become tough and rubbery.

Cooking Tips

The "Best Before" date is written on an egg carton two to
three weeks after the eggs are graded and indicates the
length of time the eggs will maintain their good and/or
fresh quality. After that date they may still be used but
are best for scrambling, baking or hard-cooking. Eggs
are packed in cartons with the larger, rounder ends up
to keep the yolks centered and thus gives a more
attractive appearance to hard-cooked and devilled eggs.
Use fresh eggs for frying and poaching. In fresh eggs the
yolks are higher, and whites are thick.

For microwave cooking, choose a good quality container
suited for micro waving. Round shapes work best for
cooking eggs. Use moderate heat when cooking eggs. If
you cook eggs at too high a temperature, or for too long
at a low temperature, both the egg white and the egg
yolk will become tough.

You can poach eggs several hours or even a day or two
ahead. Under-poach the eggs slightly and store them in
ice-cold water. Immerse the poached eggs in simmering
water for one to two minutes just before serving them.

Although it is best to serve scrambled eggs immediately
after cooking them, you can hold them warm for a short
time by covering them and placing them over a pan of
hot water. Do not keep scrambled eggs hot by placing
them over direct heat, as they will become rubbery.

To hard boil eggs:
Do not overcook your hard-boiled eggs or you will get a
gray ring around the egg yolk.
Place the eggs in a saucepan and add enough water to at
least 1 inch (2.5 cm) above the eggs.
Cover the eggs and bring them rapidly to boiling.
Reduce heat or remove pan from heat to prevent further
boiling. Let eggs stand in hot water until cooked as desired:
2 to 5 minutes for soft-cooked;
16 to 20 minutes for hard-cooked.

Cool soft-cooked eggs for a few seconds in cold water to
stop further cooking. Immediately cool hard-cooked eggs
thoroughly in cold running water. Hard-cooked eggs can
be kept in the refrigerator in or out of the shell for up to
a week.

Eggs are porous and should be kept away from strong
smelling foods in the refrigerator to maintain freshness.
If you store eggs in their cartons, you provide eggs with
additional
protection and to prevent them from absorbing odors.
Store leftover egg yolks or whites in airtight containers
and use as quickly as possible. Cover yolks with cold
water to prevent them from drying out.

Because eggs are a perishable food, they should be stored
in the refrigerator. For optimum quality, eggs should be
consumed before the "best before" date expires.

For every hour eggs are kept at room temperature, they
age an entire day. .

Substitutions:
If you want to substitute large eggs with another size you
can use the following as a guide-

Extra Large Medium Small
1 large 1 1 1
2 large 2 2 3
3 large 3 4 4
4 large 3 5 6
5 large 4 6 7
6 large 5 7 8

If you have extra whites, you can use 1 whole egg + 2
egg whites for every 2 eggs in a recipe.

Gazpacho

Gazpacho
4 ounces (4 slices) stale bread, crusts removed
2 garlic cloves2 pounds ripe tomatoes (about 5),
seeded2-inch square piece of green bell pepper (optional)
2-inch chunk peeled cucumber (optional)
1/4 teaspoon ground cumin
2 teaspoons salt
1/3 cup olive oil, preferably extra virgin
2 tablespoons white wine vinegar
1/3 cup chopped green bell pepper (optional)
1/3 cup chopped onion (optional)
1/3 cup peeled, chopped cucumber (optional)
1/2 cup croutons or diced bread, toasted crisp (optional)
Break bread into big chunks and soak it in water to cover
until it is softened, about 15 minutes.
Squeeze out the water and place the bread in a blender
(or, if you are using a handheld blender, into a mixing bowl)
with the garlic. Blend until the bread and garlic are smooth.
Add the tomatoes (it may be necessary to process the
tomatoes in two batches) and the pieces of pepper and
cucumber, if using, and puree.
Add the cumin and salt.
With the motor running, add the olive oil in a slow stream.
As the oil is incorporated, the gazpacho will turn from tomato-
juice red to a paler, orange color.
Blend in the vinegar and 1/2 cup water.
Place the gazpacho into a tureen, bowl, or pitcher and stir
in 1 cup cold water.
Chill until serving time.
Place each of the garnishes -- chopped peppers, onion,
cucumber, and croutons -- in small bowls or on a relish
dish and pass them when the gazpacho is served.

This gazpacho also can be served, thinned with additional
water, in tall glasses for sipping, without the garnishes.
Serves 6

Shortcake

Recipes from Chef Richard Lipton
Sous Chef
Lake Charles, Louisiana

Short Cake
2 Cups (4 dl) flour
½ Cup ( 1 dl) butter
2 Tbsp baking powder
¼ tsp salt
2 Tbs sugar
¾ Cup buttermilk
1 egg

Heat oven to 375° F (180° C).
Grease round layer pan ca. 8 x 1-½ inches (20 x 4 cm).
Measure flour, salt and baking powder into a bowl.
Cut in the butter until mixture looks like meal.
Combine eggs and buttermilk and add to flour mixture
until just blended. Pat into cake pan.

Bake 20 - 25minutes or until wooden pick inserted in
center comes out clean.
Good with crème fraiche (light sour cream) and peaches.

Chicken or Veal Picata

Chicken or Veal Picata (Makes one portion)

This is an easy recipe and particularly suited for one.
One piece chicken breast or veal cutlets
A little Rosemary, and sage
1 Tbsp flour Butter or olive oil
1 Tbsp Capers
½ - 1 tsp lemon juice
*sundried tomatoes - optional
Little cream - optional

Lightly season meat portion;
dredge through flour.
Sauté in hot butter and cook until done.
Add capers and lemon juice; then sundried tomatoes.
Add a little cream and gravy browning if you wish to
have a little sauce.
Season with salt and pepper and serve with freshly
cooked rice or pasta and a green salad.

Tender Beef with Peppers in Black Bean Sauce

Tender Beef with Peppers in Black Bean Sauce
(Serves 4)

Unlike most Oriental recipes, this recipe allows the
beef to marinate, preferably overnight. The beef is
sliced julienne which allows the marinade to tenderize
the beef to a mouth-watering tenderness. This is a
simple dish, easy to make and very tasty. The tomatoes
and green peppers give this dish a wonderful contrast
of colors and taste.

½ lb good quality beef, julienne
2 Tbsp rice wine
2 Tbsp soy sauce
1 tsp fish sauce
1 tsp sugar
Little salt and pepper
½ tsp baking soda (bicarbonate of soda)
1 tsp corn flour
2 Tbsp water
2 green peppers
1-2 tomatoes
¼ Cup (2 fl oz / ½ dl / 65 ml) oil
1 clove garlic, minced
1 small piece ginger, minced
1 Tbsp black bean sauce with chili
1-2 Tbsp oyster sauce
1-2 Tbsp soy sauce
1/2 tsp fish sauce

Mix the rice wine, soy sauce, fish sauce, sugar, salt,
pepper, baking soda, corn flour and water and pour over
the beef. Marinate over night.

Wash, remove seeds and cut the green peppers in large
cubes. Cut the tomatoes in quarters, remove the seeds
and cut into the same size as the peppers.

In a large wok, heat the oil and add the garlic and
ginger and cook for ½ minute. Add the beef and cook
until done, stirring constantly. Add the green peppers
and cook for ½ minute more. Add the black bean, oyster,
soy and fish sauces. Stir through. Season with salt and
pepper and serve hot. Add the tomatoes last, heat through
and serve immediately.

German Apple Pancake

This makes a nice treat for a weekend brunch or treat.
Serve a good, strong cup of coffee or cappuccino with
the pancake. The pancake can also be served with a
little whipped cream.

3 large apples
2 Tbs butter
5 oz (150 g) all purpose flour
2 Tbsp sugar
1 egg
1 Cup (8 fl oz / 2 dl / 250 ml) milk
¼ tsp vanilla essence
¼ tsp freshly grated nutmeg
Dash of salt

Accompaniment: Maple syrup or powdered sugar

Preheat oven to 475° F (250° C).
Peel apples, cut in half and remove the core.

Cut the apples in thin slices and sauté them in a
heavy skillet with 1 Tbsp butter until they are tender
- about 5 minutes,

Place the rest of the butter (ca. 1 Tbsp) in a frying
pan or in a tart or pie form and place in the oven for
about 5 minutes or until the butter is melted.

Mix the flour, sugar, egg, milk, vanilla, nutmeg and
salt to form a soft dough.

Place the apples in the warmed butter in the tart or
pie form, cover with the dough and bake in the oven
for about 15 minutes;
reduce heat to 400° F (200° C) and bake for another
5-10 minutes or until the pancake is a golden brown.

Sift powdered sugar over the pancake or serve with maple syrup.

(Serves 6)

Pecan Florentine Baskets

16 oz (480 g) sugar
4 oz (120 g) honey
6 oz (180 g) butter; melted
5 fl oz (150 ml) water
8-½ oz (255 g) flour
10 oz (30 g) pecans; crushed
additional melted butter
1 cup of cold water, as needed

Combine sugar, honey, and butter.
Add water then flour and stir in pecans.
Cut wax or other paper for lining into large squares.
Brush the sheets pan (cookie sheet) with melted butter,
lay paper on the sheet pan and butter the paper.
Using a small scoop, drop one scoop of mixture on each square.
Dip a fork in water, and press down on the dough.

Bake at 500° F (260° C) until lightly brown around the edges.
QUICKLY lay the baked Mixture over soufflé cups and cover
with monkey bowls. Cool.
Remove the dishes and carefully peel away the lining paper.
Store in an airtight container.

Apple Muffins

Apple Muffins are always moist and delicious. These can be
prepared and stored for one or two days. Just heat them in the
microwave for a few seconds to freshen them up. They go well
with a cup of morning coffee or tea.

2 Cups (4 dl) flour
4 tsp baking powder
2 Tbsp sugar
1 scant tsp salt
½ Cup (4 fl oz / 1 dl / 125 ml) milk
2 Tbsp butter or ¼ cube butter
1 Cup (2 dl) chopped apples
2 eggs

Mix dry ingredients: cut in butter with a pastry cutter,
and add chopped apples. Beat the two eggs, add the milk;
then add to dry ingredients, stirring just enough to
moisten. Pour in well greased muffin pans until two-thirds
full. Place a small slice of apple on top with a little
sugar and cinnamon. Bake at 400° F (200° C) for 20 minutes.

Mushroom Stirfry

From http://www.elise.com/recipes/archives/001852mushroom_stirfry.php
Glaze
2 Tbsp soy sauce (use wheat-free soy sauce if you
are avoiding gluten)
2 Tbsp honey
1/4 cup of chicken or vegetable broth

Sauce
3 Tbsp soy sauce (use wheat-free soy sauce if you
are avoiding gluten)
3/4 cup chicken or vegetable broth
2 Tbsp honey
1 Tbsp rice vinegar
1 teaspoon Asian chili sauce
1 Tbsp corn starch

Vegetables
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
4 Tbsp vegetable oil, preferably a high smoke-point
oil such as grapeseed oil, peanut oil, or canola oil
About 2 lbs of cremini or button mushrooms, quartered
2 cups of a long-cooking veggie such as sliced carrots.
Other long-cooking vegetables that can be used are
broccoli florets, cauliflower florets, asparagus (
diagonally cut into 1 1/2 inch pieces), or green beans
(trimmed, diagonally cut into 1 1/2 inch pieces)
1/2 cup chicken or vegetable broth
1 cup of a more quickly cooking vegetable such as red
bell pepper (stems, seeds removed, cut into 1/2-inch dice)
or snow peas (strings and ends removed)
1 1b leafy greens - bok choy or napa cabbage (separate the
stems of the bok choy and the tougher core of the napa cabbage
from the greens)
1 Tbsp toasted sesame seeds (optional)

1 Whisk the glaze ingredients together in a bowl and the
sauce ingredients together in a different bowl. In a third
bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.

2 Heat 3 Tbsp of vegetable oil in a large, stick-free skillet
on medium-high heat. Add mushrooms and cook, without stirring,
until browned on one side, about 2 to 3 minutes. Reduce heat
to medium and use tongs to turn the mushrooms to brown the
other side. When mushrooms are browned and tender, about 5
minutes, increase the heat to medium-high and add the glaze.
Cook, stirring to coat the mushrooms, 1 to 2 minutes more.
Transfer mushrooms to a large bowl. Wipe out skillet with
a paper towel.

3 Heat a teaspoon of vegetable oil in the skillet on medium-
high heat until the pan begins to smoke. Add carrots (or
other longer cooking veggie) and cook, stirring occasionally,
until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth
and cover skillet. Cook until carrots are tender, 2 to 3
minutes. Uncover and cook until liquid evaporates. Transfer
carrots to bowl with mushrooms. Wipe skillet clean with paper
towel.

4 Heat a teaspoon of vegetable oil in the skillet on medium
high heat until it begins to smoke. Add the bell pepper and
bok choy stems or napa cabbage cores and cook, stirring
occasionally, until the vegetables begin to brown and soften,
about 1 to 2 minutes. Add leafy greens and cook for a minute
further. Push the veggies to the side of the pan and add the
garlic-ginger mixture in the clearing. Cook 15 seconds, until
fragrant, and then mix in with the other vegetables.

5 Add all the vegetables back into the pan (mushrooms, carrots,
etc.). Add the sauce to the pan. Mix well and cook, stirring,
until the sauce has thickened and all the vegetables are coated
with the sauce, about 2 to 3 minutes. Transfer to a serving
platter. Sprinkle with toasted sesame seeds if desired.
Serve immediately. Recommended with rice.

Serves 3 to 4.

Peanut butter Fudge

PEANUT BUTTER FUDGE

Peanut butter is a great American favorite, as well as
fudge. This recipe combines two of these favorites into
one major sweet.

2 Cups (4 dl) sugar
3 Tbsp butter
1 Cup (2 dl) evaporated milk *
1 Cup (2 dl) mini marshmallows*
12 oz (360 g) jar crunchy peanut butter
1 tsp vanilla

1. Combine sugar, butter, and milk in electric skillet;
set temperature at 280° F
(140° C).
2. Bring mixture to a boil; cook 5 minutes, stirring
constantly.
3. Turn off skillet.
4. Add remaining ingredients and stir until marshmallows
and peanut butter
are well blended.
5. Pour into a buttered 8x8x2-inch (20x20x 5 cm) dish.
6. Cool and cut into squares.

Russian Tea Cakes

RUSSIAN TEA CAKES

1 Cup Butter, Softened
1/2 Cup 10X (Confectiner's) Sugar
1 Tsp. Vanilla
2 1/4 Cups Flour
1/4 Tsp. Salt
2/4 Cups Finely Chopped Nuts (Pecans or Walnuts)

Mis 1st 3 ingredients.
Work in remaining ingredients until dough holds together.
Shape dough into 1" balls.
Place on ungreased baking sheet.
Bake 10-12 min. @ 350 degrees.
Roll in 10X (Confectioner's) sugar while still warm.

Cool, then roll in 10X (Confectioner's) Sugar again.

Makes 4 dozen

Death by Chocolate

TOD DURCH SCHOKOLADE (DEATH BY CHOCOLATE) (jul/aug90pg6) 11-13-99
Judy Condon, Iowa City, IA

1 recipe of chocolate brownies, baked in 9 x 13" pan
¼ cup Kaluha, optional
2 pkgs. chocolate mousse, prepared
1 lg. container whipped topping
8 Heath Bars, crushed
1 cup pecans, chopped

Prepare brownies.
Cool and poke holes.
Pour Kaluha over brownies.
Crumble and place half in a large serving bowl.

Prepare the chocolate mousse according to directions
and divide into two portions.

Spread half of the mousse over the crumbled brownies.

Spread half the container of whipped topping over the mousse.

Crush the Heath Bars and the nuts and sprinkle half over the
whipped topping. Repeat layers.

Refrigerate and allow to set for several hours or overnight for
flavors to mingle.

This is absolutely delicious and will serve 12-15 people easily.
(Maybe more because it's very rich.)

Hamentaschen for Purim

Hamentaschen for Purim

2/3 cup butter or margarine
1/2 cup sugar
1 egg
1/4 cup orange juice (the smooth kind, not the pulpy)
1 cup white flour
1 cup wheat flour (DO NOT substitute white flour! The
wheat flour is necessary to achieve the right texture!)
2 tsp. baking powder
Various preserves, fruit butters and/or pie fillings.

Blend butter and sugar thoroughly.
Add the egg and blend thoroughly.
Add OJ and blend thoroughly.
Add flour, 1/2 cup at a time, alternating white and wheat,
blending thoroughly between each.
Add the baking powder with the last half cup of flour.
Refrigerate batter overnight or at least a few hours.
Roll as thin as you can without getting holes in the batter
(roll it between two sheets of wax paper lightly dusted
with flour for best results).
Cut out 3 or 4 inch circles.
Put a dollop of filling in the middle of each circle.
Fold up the sides to make a triangle, overlapping the sides
as much as possible so only a little filling shows through
the middle.

Squeeze the corners firmly, so they don't come undone
while baking. Bake at 350 degrees for about 15-20 minutes,
until golden brown but before the filling boils over!

Traditional fillings are poppy seed and prune, but apricot is
my favorite. Apple butter, pineapple preserves, and cherry
pie filling all work quite well. I usually use Pathmark grocery
store brand fruit preserves, and of course the traditional Simon
Fischer brand prune lekvar.

The number of cookies this recipe makes depends on the size
of your cutting tool and the thickness you roll. I use a 4-1/4
inch cutting tool and roll to a medium thickness, and I get
20-24 cookies out of this recipe.

Mambo Mango Salsa

Mambo Mango Salsa from JustSalsa.com
Ingredients:
1 large mango, peeled, cut in 1/4-inch cube
1/4 cup red bell pepper, cut in 1/4-inch dice
1 1/2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons red wine vinegar
2 teaspoons lime juice
1/2 teaspoon Sugar
1 jalapeno pepper, seeded and minced, or to taste

Instructions:
Peel the mango.
Seed the bell peepers and remove the pit from the mango.
Chop up the mango and the bell pepper into small pieces about ¼ inch.
Place chopped bell peppers and mango in a bowl
Finely chop the basil until you have 1 1/2 tablespoons.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Add lime juice, basil, sugar, red wine vinegar, and jalapeño to bowl
Mix well.
Let stand at room temperature a half hour before serving.
Can be refridgerated overnight.
Serve salsa with grilled pork, fish, or poultry.

Pachanga Papaya Salsa

Pachanga Papaya Salsa from JustSalsa.com
Ingredients:
1 large papaya diced
2 mangos diced
1 medium red onion, chopped fine
6 tablespoons fresh squeezed lime juice
1 jalapeño chile pepper, seeded & minced
2 tablespoons chopped fresh coriander

Instructions:
Chop the coriander until you have two tablespoons.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Peel the fruit and the onion.
Remove the seeds from the papaya and the pit from the mango.
Chop up the fruit and the onion into small pieces about ¼ inch.
Place chopped onion and fruit in a bowl
Add lime juice, coriander, and jalapeño to bowl
Toss everything together.
Season the salsa with salt and pepper to taste.
Cover the bowl and chill in the refrigerator for a couple of hours or overnight.
Serve salsa with grilled pork, fish, or poultry.

Black Bean Bogaloo Salsa

Black Bean Bogaloo Salsa from JustSalsa.com
Ingredients:
1 pound dry black beans, cooked
3 pound ripe tomatoes, chopped
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup olive oil
2 tbsp chili powder, or to taste
3/4 cup lime juice, or to taste
2 tablespoons salt, or to taste
4 jalapeno peppers, minced
1 bunch fresh cilantro, chopped

Instructions:
Chop the cilantro
Seed the bell peepers.
Seed the jalapeño peepers.
Mince up the jalapeño peppers.
Chop vegetables into small pieces about ¼ inch.
Place chopped vegetables in a bowl
Add lime juice, olive oil, coriander, chili powder, and jalapeño to bowl
Toss everything together.
Season the salsa with salt and pepper to taste.
Serve salsa with tortilla chips.

Emeril's Tropical Salsa

Emeril's Tropical Salsa from JustSalsa.com
Ingredients:
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers :
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapen
1 teaspoon minced garlic
Pinch salt

Instructions:
Put the ingredients in a bowl and fold together. Add salt and pepper to taste.
Let sit for half an hour before serving.

Chilean Salsa

Chilean Salsa from JustSalsa.com
Ingredients:
6 cloves garlic, peeled
1 green serrano chilie, seeded and chopped
1 jalapeno chile, seeded and chopped
1 1/2 teaspoons sea salt or kosher salt
6 medium ripe tomatoes, peeled,seeded,and chopped
1 cup finely chopped sweet Spanish onions or vidalia onions
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar
Makes 2 cups

Instructions:
In a mortar, crush the garlic, chile peppers, and salt and make a paste.
Transfer mixture to a serving bowl.
Add the remaining ingredients and stir to combine.
Will keep in the refrigerator for 2-3 days.

20 minute Salsa Chicken and Rice

20 minute Salsa Chicken and Rice

Ingredients
1 pound boneless, skinless Chicken breasts
2 cups instant brown or white rice
1 1/2 cups salsa
1 teaspoon garlic powder
1 cup fat free chicken broth

Preparation
Cut the chicken into bite sized pieces, sprinkle with garlic powder.

Coat large pan or pot with cooking spray, add chicken cook over
medium heat, turning the pieces occasionally for about 5 minutes,
or until chicken is no longer pink when cut with a knife.
Put the chicken in a bowl.

Place the rice, salsa and broth into the pot and stir to mix.
Increase the heat to high bring to a boil.

Return the chicken to the pot, cover the pot, reduce heat to
low and simmer for 5-10 minutes.
Or until the liquid is absorbed and the rice is tender.
Serve and enjoy!!

From The Yum Yum Shop

Pulled pork sandwiches

From http://www.elise.com/recipes/archives/000325pulled_pork_sandwich.php

Pulled pork sandwiches, reminiscent of cafeteria sloppy joes, can hardly be called sandwiches. The sauce soaks into the buns and if you try to pick one up with your hands it would completely fall apart. Pulled pork is the perfect slow-cooking winter dish, warm and spicy. This is my father's pulled pork sandwich recipe, and is, in my humble opinion, the best.

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder (Shillings brand makes one)
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 bay leaf
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
3 lbs of pork butt, trimmed of excess fatHamburger buns

1 Purée all of the sauce ingredients (everything except the pork and the buns) in a blender until smooth.

2 Put sauce and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauuce and shred into small pieces. Set aside.

4 Reduce the sauce by two thirds. Add the pork back to the sauce. Serve hot over open-face hamburger buns.
Serves 6 to 8.

If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

Extra:A testament to how truly American a pulled pork sandwich is can be found in The Amateur Gourmet's Thursday Night Dinner Song, The Pulled Pork Sandwich. Make sure to listen to the song. As usual, Adam is hilarious.
Posted by elise on Feb 2, 2006

BROCCOLI AND RICE CASSEROLE

BROCCOLI AND RICE CASSEROLE
2 pkgs. chopped Birds Eye broccoli,
cooked according to pkg. directions, drain
2 c. minute rice, cooked according to pkg. directions
2 cans Campbell's golden cream of mushroom soup
1/3 c. onion, diced
1/4 c. celery, diced
1/8 tsp. pepper to taste
1/4 tsp. paprika
1/4 c. green pepper, diced
1 tsp. Accent
1/4 tsp. garlic powder
2 tbsp. butter

Buttered 2 quart casserole dish
Heat oven to 350 degrees.
Combine drained broccoli, rice and mushroom soup.
Saute onions, green pepper and celery in the 2 tablespoons
butter in skillet until transparent.
Add to broccoli rice mixture, stir in seasonings, check for taste.
(Add more if need be according to your taste.)
Pour mixture into buttered 2 quart casserole dish.
Bake at 350 degrees until bubbly and hot

Homade Flavored Coffee

Tastes better than store bought!

1 can coffee
3 tsp vanilla extract
2 tbs cinnamon
1-2 tsp nutmeg
couple shakes of clove.
Mix it all up and it is great!

Hot Crab Dip

Hot Crab Dip

Ingredients
1 lb. cream cheese, softened
3/4 lb. crabmeat, drained and flaked
1/2 cup Parmesan cheese, shredded
1/4 cup green onions, chopped
2 Tbsps. dry white wine (optional)
2 tsps. prepared horseradish
1/4 tsp. hot pepper sauce
1/3 cup sliced almonds
assorted crackers

Instructions
Preheat oven to temperature 350°F.
Mix all ingredients, except almonds and crackers,
until well blended.

Spoon into a buttered 9 inch pie plate or quiche dish and
sprinkle with almonds.
Bake 25-30 minutes or until lightly browned.
Serve with crackers.

Mexican Hot Chocolate

Mexican Hot Chocolate

1/4 cup unsweetened cocoa
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
dash salt
1 quart milk (4 cups), divided
1/4 cup half-and-half
3/4 teaspoon vanilla extract

In a small bowl, combine cocoa, sugar, cinnamon, and salt.
Heat 1 cup of milk in a saucepan until bubbling.
Stir in cocoa mixture and whisk until smooth.
Bring to a boil over low heat, stirring constantly.
Stir in remaining 3 cups milk and return to boiling.
Before stirring, whisk until frothy; stir in cream and
vanilla then heat through.

Serves 4 to 6.

Spicy Nuts

Lay the walnuts or pec